Kat's Creative Cooking and Recipes

2011-06-19T05:44:00.000-07:00

Barbecue Time!

Here are some sauces and rubs for those great barbecues.

Carolina Barbecue Rub

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Yum-Yum Steak Rub

1/4 cup salt
2 tablespoons paprika
1 tablespoon black pepper, coarsely ground
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric

Mix together and use on any beef. Makes about 1/2 cup. Store in an airtight container and keep in a cool dark place.

Bayou Pork Rub

5 tablespoons kosher salt
6 tablespoons paprika
10 tablespoons dark brown sugar
3 tablespoons file powder (powdered sassafras leaves)
2 tablespoons ground dried thyme
2 tablespoons dried dill weed
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons ground black pepper
10 tablespoons garlic powder
10 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dry mustard powder
2 tablespoons ground allspice
2 tablespoons ground dried sage

Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.

Jamaican Jerk Rub

1 1/2 cups allspice
8 cups salt
5 1/2 cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
1/2 cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Southwestern Steak Rub
(Rachael Ray)

I palmful ground coriander, cumin, and ancho chili powder (or chili powder). Add 1/3 palmful of ground cayenne. Mix and use on steaks.

Tropical Poultry Rub

2 tablespoons ground ginger
2 tablespoons brown sugar
2 tablespoons orange zest
1 tablespoon finely ground black pepper
1 tablespoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Combine all ingredients and store in an airtight container in the refrigerator.

Homemade Steak Sauce

1 cup ketchup
1/2 cup onion, coarsely chopped
1 large clove garlic
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup white vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoons prepared mustard

Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator. When cooked this steak sauce is brown and tastes almost like A-1 sauce.

Babyback Rib BBQ Sauce

½ cup apple juice or cider
1/3 cup lemon juice
1/3 cup white vinegar
1/3 cup cider vinegar
¾ cup brown sugar
1 ½ cup ketchup
2 tbs. extra virgin olive oil
2 tbs. pure maple syrup
2 tbs. chopped onion
13 tbs. honey
1 tsp. cayenne pepper
½ tsp. chili powder
½ tsp. garlic powder
½ tsp. black pepper
½ tsp. ground mustard

Put all ingredients in a small pot and bring to boil on med-high heat. After it comes to a boil, reduce to med-low and simmer for 20 mins.

Korean BBQ Sauce

1 cup soy sauce
½ cup sesame seed oil
¼ cup water
8 cloves minced garlic
1 bunch chopped green onion
¼ bunch ginger root, chopped fine
Black pepper
1 cup sugar

Mix ingred. Together. Put in the meat and marinade for 24 hrs. Cook on grill and serve.

Authentic Mexican BBQ Sauce

1 cup white vinegar
2 tbs. sugar
2 tbs. salt
2 tbs. black pepper
1 tbs. cayenne pepper
¼ stick butter
1 tsp. lemon juice
1 cup catsup
½ tsp. paprika

Mix all ingred. In pan until butter melts. Let sauce cool, then pour over meat. Keep basting as cooking to keep meat moist.

2011-06-18T05:40:00.000-07:00

More Ground Beef Recipes

Easy Burrito Casserole

6 medium flour tortillas, soft taco size
1 pound lean ground beef
1/2 pound chorizo sausage, casings removed, or more ground beef
1 cup chopped onion
2 to 3 tablespoons chopped jalapeno peppers, optional
1 package (1 ounce) burrito seasoning
1 can (approx. 15 ounces) refried beans
2 large tomatoes, diced
1/2 cup thinly sliced green onions
2 tablespoons chopped cilantro, optional
6 ounces shredded mild Cheddar cheese or blend of Cheddar and Monterey Jack cheeses

Lightly grease a 2 1/2 to 3-quart baking dish. Heat oven to 350°.
Slice tortillas into strips about 1 1/2 to 2 inches wide. Arrange half of the strips in the bottom of the baking dish. Set the remaining strips aside.
In a large skillet, brown the ground beef, chorizo, and onion until beef and sausage is no longer pink. Add the jalapeno peppers and burrito seasoning and stir to blend. Stir in the refried beans and continue cooking, stirring, until hot and bubbly.
Spoon the hot filling mixture evenly over the tortilla layer. Sprinkle with the diced tomatoes, green onions, and cilantro. Top with the remaining tortilla strips then sprinkle with the cheese.
Bake for about 10 to 15 minutes, until cheese is melted and the casserole is bubbly.Serves 6.

Chili Nacho Bake

1 pound extra-lean ground beef
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, red or green, chopped
2 cloves garlic, minced
2 cans (15 ounces each) pinto beans, drained
2 cans (14.5 ounces each) zesty chili style tomatoes
2 teaspoons chili powder
1/2 teaspoon ground cumin
4 to 6 ounces tortilla chips
2 cups shredded Cheddar cheese

Heat oven to 350°. Grease a 2 1/2 to 3-quart casserole.
In a large skillet over medium heat, brown the ground beef in olive oil with the onion until onions are lightly browned and ground beef is no longer pink. Add the bell pepper and garlic and continue cooking, stirring, for about 2 to 3 minutes, until bell pepper is tender. Add pinto beans, tomatoes, chili powder, and cumin. Cook, stirring, until hot and bubbly.
Break tortilla chips into smaller pieces and put about half of them in the bottom of the casserole. Spoon about half of the beef and bean mixture over the chips and sprinkle with half of the cheese. Spoon the remaining beef and bean mixture over the cheese layer. Top with the remaining chips and cheese.
Bake for about 25 minutes, or until bubbly and cheese has melted.
Serves 6 to 8.

Cabbage Rolls
.
Filling
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
.
Sauce
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.Recipe for cabbage rolls serves 6.

Pizza Casserole

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).
Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Cowboy Skillet Casserole

1 pound ground beef
1/2 onion, chopped
2 red bell peppers, cut into 2 inch pieces
1 (15 ounce) can baked beans
1 tablespoon dry fajita seasoning
1 (8.5 ounce) package corn bread mix
1 egg
1/3 cup milk

Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer on the bottom of the skillet.
Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.

Beef and Potato Nacho Casserole

2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika

Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.

Beefy Rice Casserole

1 (6.8 ounce) package beef flavored rice mix
1/2 pound lean ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Cheddar cheese

Prepare rice according to package directions. Meanwhile, in a large skillet, cook beef, celery and green pepper until the meat is browned and vegetables are tender; drain. Add rice, salt and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through and cheese is melted.

Broccoli Biscuit Squares

1 pound ground beef
1 (4 ounce) can mushroom stems and pieces, drained
1 small onion, chopped
2 cups biscuit/baking mix
2 cups shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese
1/2 cup water
1 (10 ounce) package frozen chopped broccoli, thawed and drained
4 eggs
1/2 cup milk
1 teaspoon salt
Dash pepper

In a skillet, cook beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a bowl, combine biscuit mix, 1/2 cup cheddar cheese, Parmesan cheese and water until a soft dough forms. Press dough onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. stir remaining cheddar cheese into the beef mixture; spread over dough. Sprinkle with broccoli. In a bowl, beat eggs, milk, salt and pepper. Pour over meat mixture. Bake, uncovered, at 400 degrees F for 25 minutes or until a knife inserted near center comes out clean.

Biscuit and Beans

1 pound ground beef
1 (16 ounce) can pork and beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon dried minced onion
1/2 teaspoon salt
1 (12 ounce) package refrigerated buttermilk biscuits
1/2 cup shredded Cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, barbecue sauce, brown sugar, onion and salt; mix well. Bring to a boil. Transfer to a greased 2-qt. baking dish. Separate biscuits and arrange over the hot beef mixture. Sprinkle with cheese. Bake, uncovered, at 400 degrees F for 18-20 minutes or until biscuits are golden brown.

Cheeseburger Crescent Bake

1 pound ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish
1 1/2 cups shredded American cheese
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern. Sprinkle with remaining 1/2 cup cheese.
Bake at 375 degrees F 15 to 20 minutes.

Church Supper Hot Dish

1 pound ground beef
2 cups sliced peeled potatoes
2 cups finely chopped celery
3/4 cup finely chopped carrots
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
2 tablespoons butter
1 cup water
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (5 ounce) can chow mein noodles
1 cup shredded Cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large saucepan or another skillet, saute the potatoes, celery, carrots, green pepper and onion in butter for 5 minutes. Add water; cover and simmer for 10 minutes. Add soup and cooked ground beef; mix well.
Sprinkle half of the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake at 350 degrees F for 20 minutes. Top with the cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

2011-05-29T05:21:00.000-07:00

Peach Recipes

Paula Deen’s Peach Cobbler

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon optional

Directions
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

Peach and Berry Salad

3 fresh peaches
2 ½ pints blackberries
1 pint strawberries, hulled and sliced
¼ cup honey

Bring medium pot of water to a boil. Add peaches and blanch for 30 mins. Drain and transfer to a medium bowl. Cover with cold water and cool. Drain, peel and slice.
In a medium bowl combine peaches, blackberries, strawberries and honey. Toss together and refrigerate. Serve chilled.

Peach Chicken Salad

3 medium fresh peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tbs. finely chopped red onion

Mint Vinaigrette:
¼ cup white wine vinegar
1 tbs. lemon juice
1/3 cup sugar
¼ cup minced fresh mint
½ teas. Salt
1/8 teas. Pepper
4 lettuce leaves

In a large bowl, combine peaches, chicken, cucumber and onion; set aside. In blender combine vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Makes two servings.

Peach Bread

3 eggs
2 cups white sugar
2 teas. Vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups flour
1 teas. Baking powder
1 teas. Salt
1 teas. Baking soda
3 teas. Ground cinnamon
½ cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Peach Pie

10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie

Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Peach Salsa

20 tomatoes, chopped
6 onions, finely chopped
5 fresh peaches - peeled, pitted and chopped
5 pears - peeled, cored and chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 cups white sugar
1 cup distilled white vinegar
2 tablespoons salt
4 tablespoons pickling spice, wrapped in cheesecloth

In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, green bell pepper, red bell pepper, sugar, vinegar and salt. Reduce heat. Place the pickling spice into the mixture. Stirring frequently, simmer 1 1/2 hours, or until volume is reduced by half.
Discard spice bag. Transfer the mixture to sterile containers. Store in the refrigerator until use.

Peach Smoothie/Milkshake

1 (15 ounce) can sliced peaches, drained
4 scoops vanilla ice cream
2 cups vanilla soy milk
1/4 cup orange juice

In a blender, combine peaches, ice cream, soy milk and orange juice. Blend until smooth. Pour into glasses and serve.

Peach French Toast

1 cup packed brown sugar
1/2 cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread
5 eggs
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste

In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Peach Praline Muffins

1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup chopped fresh or frozen peaches, thawed and drained
1/2 cup chopped pecans

TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon cold butter or margarine

In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the brown sugar, milk, oil, egg and vanilla. stir into dry ingredients just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups two-thirds full.
Combine topping ingredients until crumbly; sprinkle over batter. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Polynesian Peach Chicken

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds bone-in chicken pieces
1/4 cup corn oil
1 1/2 cups water
1 onion, chopped
1 green bell pepper, cut into strips
1 (15 ounce) can peach halves, liquid reserved
1 tablespoon soy sauce
3 tablespoons distilled white vinegar
1 tablespoon cornstarch
4 tomatoes, chopped (optional)
salt and black pepper to taste

Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

HELLO AGAIN - MORE COOKIES

2010-04-05T08:01:00.001-07:00

It's been forever since I logged in. I couldn't think of more recipes for awhile. Well, here I am. Try these delicious recipes on for size.

No-Bake Apricot Balls

1 (6 ounce) package dried apricots
1 cup hazelnuts
2 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk

Place apricots and hazelnuts in food processor. Cover and process, using quick on-and-off motions, until finely chopped. Place mixture in large bowl. Stir in cracker crumbs and milk.

Shape mixture into 1-inch balls. Cover tightly and store in refrigerator up to 2 weeks or freeze up to 2 months.

No Bake Caramel Cookies

2 cups Sugar
3/4 cups Butter or margarine (softened)
1 can Evaporated milk (6 ounces)
1 package Instant butterscotch pudding mix
3 1/2 cups Quick cooking oats

In a saucepan, combine the sugar, butter and milk. Bring to a boil, adding oats and pudding. Remove pan from heat, continuing to stir thoroughly. Drop by spoonfuls onto cookie sheets. Let cool before eating.

Peanut Butter Hidden Middles

1 (1 pound 1.5 ounce) pouch peanut butter cookie mix
1/3 cup vegetable oil
1 egg
36 miniature marshmallows
12 one-inch chocolate-covered peanut butter
cup candies
12 chocolate-covered peanut-buttery candy
balls (about 1/2 inch in diameter)
Sugar

Heat oven to 375º. Empty cookie mix into large bowl. Break up lumps in mix with spoon. Stir in oil and egg until soft dough forms.

Divide dough into thirds. Shape one-third dough by tablespoonfuls around 3 miniature marshmallows. Shape one-third dough by tablespoonfuls around 1 peanut butter cup. Shape one-third dough by tablespoonfuls around 1 candy ball. Roll each ball in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Peanut Butter-Brickle Chip Bars

1 package yellow cake mix
1 cup crunchy peanut butter
1/2 cup water
2 eggs
2 (6 ounce) packages almond brickle chips or toffee chips with
chocolate (2 cups)
1 (12 ounce) package semisweet chocolate chips (2 cups)

Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 H 10 1/2 H 1 inch. Mix cake mix (dry), peanut butter, water and eggs in large bowl with spoon. Stir in almond brickle chips. Spread evenly in pan.

Bake 20 to 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely. Cut into 10 rows by 6 rows.

POTATO RECIPES

2009-08-03T07:47:00.001-07:00

POTATO RECIPES

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1. Baked Potato Bread
2. Potato Bread
3. Crock Pot Potato-Cheese Soup
4. Potato Leek Soup
5. Company Potato Casserole
6. Cajun Roasted Potatoes
7. Cheddar Mashed Potatoes
8. Crockpot Easy Beef and Potatoes
9. Garlic Smashed Potatoes
10. Garlic Potato Pie
11. Ham and Potato Casserole
12. Jill's Basic Potato Tart
13. Oven French Fries
14. Potato Latkes
15. Reader's Digest Potato Skin Nachos
16. Twice Baked Potatoes with Mushrooms

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Potatoes are such a staple to have on hand. I love baked potatoes and to simply fry them up crispy. Try these.

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Baked Potato Bread

Makes 2 small (one pound) loaves or one large loaf

1/2 cup mashed potatoes
3 to 4 cups all-purpose unbleached flour (I'll explain the ambiguity below)
3/4 cup water
1/2 cup sour cream
2 teaspoons instant yeast
1 teaspoon salt
1/4 cup cooked bacon
1/2 cup chopped fresh chives

To begin, chop up two or three slices of bacon and fry them up. Remove them from the heat.

Mix the mashed potatoes, yeast, salt, and 2 cups of the flour together in a large mixing bowl or the bowl of an electric mixer. If you have active dry yeast and want to substitute, read this. Add the sour cream, water, chives, and bacon and mix together until all ingredients are combined. I also mixed in the bacon fat, which there was about a tablespoon of in the pan, because it improves the flavor of the loaf.

At this point you'll have a very wet, sticky mess, probably more of a batter than a dough. Add additional flour a handful (1/8 cup) at a time and mix or knead it in.
You will add flour and knead until it becomes a dough and not so sticky.

Once you have combined the ingredients well and gotten the balance of flour and water to a level that seems acceptable, return the dough to a well-oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise for 90 minutes at room temperature or until it has doubled in size.

Remove the dough from the bowl and shape the loaf or loaves. (2 loaves.)

At this point you need to shape the loaves, cover them loosely and let them rise until they double in size again, about 45 minutes. You could put them in greased baking pans and let them rise and bake them in those. Or, you can shape into two round loaves on a cutting board.

While the loaves are rising again, preheat the oven to 425. If you have a baking stone, be sure to put it in early to heat.

When they have doubled in size (about 45 minutes after shaping), put the loaves in the oven to bake. Bake at 425 for 5 minutes and then reduce the temperature to 350 and baked them another half an hour. The loaves are done when the internal temperature reaches the 185 to 195 degree range (as read with an instant-read thermometer) or when they are nice and brown on the outside and sound hollow when tapped on the bottom. This takes about 35 minutes.

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Potato Bread

1 medium potato
2 1/2 cups boiling water
1/4 cup warm water*
2 packages active dry yeast
2 T unsalted butter or shortening, at room temperature (I used butter)
2 T sugar
1/3 cup skim milk powder*
5 to 6 cups unbleaches all-purpose flour
2 tsp salt
Flour, for dusting work top
Vegetable oil, for coating bowl
Shortening, for greasing pans
Water or melted butter, for brushing loaves

Wash and thoroughly scrub the potato, then cook in the boiling water until soft (approximately 10 minutes) Drain, reserving 2 cups potato water. Peel the potato, mash, and set aside to cool. Extra potato water can be refrigerated and used in any yeast recipe for added nutritive value and tenderizing power.

Dough
In a large bowl sprinkle the yeast over the 1/4 cup warm water (in my case, the warm milk); stir to dissolve. Stir together the cooled mashed potato and butter and add to the bowl together with the 2 cups reserved potato water. Add the sugar, milk powder (unless you're me) 5 cups flour, and salt. Stir until the dough comes away from the sides of the bowl, adding more flour 1/4 cup at a time if necessary. Potato dough will remain a little sticky. Turn out the dough onto a floured surface and knead, adding more flour if necessary, until the dough feels smooth and elastic (8 to 10 minutes).

Rising
Transfer the dough to a clean, oiled mixing bowl and turn to coat. Cover and set aside until the dough doubles in volume. Punch down, cut in half, shape into two balls, and allow to rest, covered, for 10 minutes.

Shaping
Press down each ball and shape into a pan loaf. Place into 2 greased 8- or 9-inch loaf pans, cover, and set aside to proof until the breads come up above the tops of the pans. Dust with flour and cut a deep slash down the length of each loaf.

Baking
Bake in a preheated 375 degree F oven until the bread has a hollow sound when the bottom is tapped with your fingertips (about 50 minutes). The sides should feel firm. If necessary return the bread to the oven for an additional 5 to 10 minutes. If using tiles or an oven stone, finish the bread on them for an additional 5 to 10 minutes. Remove from the pans and let cool on a wire rack. When cooled to room temperature, slice - and enjoy!

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Crock Pot Potato-Cheese Soup

Yield: 8 servings
8 Potatoes, cubed
1 tablespoon Chives, chopped
1½ cups Chopped celery
1/3 cups Chopped parsley
½ cups Chopped onion
¼ teaspoon Paprika
¼ teaspoon Celery seed
1 teaspoon Savory
½ teaspoon Salt
1 cups Milk
2 tablespoon Flour
2 tablespoon Butter
2½ cups Grated chedder cheese

Place potatoes, chives, celery, parsley, onion, paprika, clery seed, savory and salt in a slow cooker and add just enough water to barely cover. Cook on high one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour in a tightly covered jar and shake to blend evenly. In a small saucepan, melt butter over medium heat. Add flout mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slightly thickened. Serve hot in bowls and garnish with chives, sour cream or bacon bits.

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Potato Leek Soup

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

Peel and quarter the potatoes. Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.

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Company Potato Casserole

8 medium potatoes
1/2 cup butter
1 can cream of celery or cream of chicken soup
3 tablespoons onion, minced
1 1/2 cups Cheddar cheese, grated
1 pint sour cream
1 teaspoon salt
1/2 teaspoon pepper
corn flakes
2 tablespoons butter

Bring 4 quarts water to a boil; add 1 tablespoon salt and unpeeled potatoes. Boil until tender. Allow to cool, then remove peels. Grate potatoes and set aside (the grating disc of a food processor of a hand grater may be used). Heat butter and soup; add minced onion, cheese, sour cream, salt and pepper. Stir into potatoes and transfer to a 9x13 inch baking dish. Microwave cornflakes with 2 tablespoons butter and use to top potatoes. Refrigerate overnight. Bake at 350°F for 45 to 60 minutes (until top is nicely golden brown).

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Cajun Roasted Potatoes

2 pounds cut up potatoes
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 cup chopped green bell pepper
3/4 teaspoon paprika
1/2 teaspoon finely minced garlic
1/8 to 1/4 teaspoon ground cayenne pepper
1/4 teaspoon thyme

Combine potatoes and olive oil in a 13x9x2-inch baking pan. Sprinkle with seasonings and toss to coat well. Roast at 450° for about 35 minutes, stirring 2 to 3 times.

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Cheddar Mashed Potatoes

4 large baking potatoes, about 2 pounds, peeled and cut into 1-inch pieces
1 cup heated milk
2 tablespoons butter, room temperature
4 ounces shredded process American cheese
4 ounces shredded sharp Cheddar cheese
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
pinch ground red pepper

Cook potatoes in boiling water until tender, about 15 minutes. Drain well. Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat. Mash, adding about 1/2 cup milk and the 2 tablespoons butter. Add grated cheese and seasonings. Beat with a spoon, adding remaining milk until desired consistency is reached. Serves 4.

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Crockpot Easy Beef and Potatoes

Yield: 6 Servings
2 lb Ground beef
1 teaspoon Salt
½ teaspoon Pepper
¼ cups Onion; chopped fine
1 can Condensed tomato soup
6 medium Potatoes; peeled and sliced
1 cup Light cream

Brown the beef well and drain. In a small bowl, mix salt, pepper, onion and soup. Peel and slice the potatoes. In the crockpot, alternate layers of potatoes and meat (start with the potatoes). Pour soup mixture over it all. Cover and cook on LOW for 4 to 6 hours. Pour cream over all and turn to HIGH. Cover and cook on HIGH for 15 to 20 minutes.

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Garlic Smashed Potatoes

3-4 lbs russet potatoes
1 whole bulb garlic, unpeeled
1 tablespoon olive oil
3/4 cup half and half (1/2 milk/cream)
1 stick (1/2 cup) butter
3/4 teaspoon salt (or to taste)
1/4 teaspoon paprika
2 tablespoons fresh parsley, minced
1/8 teaspoon freshly ground black pepper

Wash and peel potatoes; cut into 1 inch chunks. Boil in salted water until fork tender, about 25 minutes. Drain. Slice 1/2 inch off the top of an entire head of garlic and place in a heat-proof coffee or custard cup to bake. Drizzle with olive oil. Cover cup with aluminum foil and bake in a preheated 350F oven for 20 minutes or until tender. Cool. Squeeze out pulp of garlic and mash using a fork. Mash potatoes or press through a potato ricer or food mill with garlic, parsley, salt and pepper. (Do not use a food processor or potatoes will be pasty). Heat butter with half and half (any combination of milk and/or light cream may be used, as desired). Add to potatoes when butter has melted and milk/cream is hot. Taste and adjust seasonings, adding additional salt and pepper, if needed. Scoop into a serving dish and sprinkle with decoratively with paprika. Add a few sprinkles and/or a sprig of fresh parsley to introduce some festive color.

Variation: 1-2 lbs cooked parsnips may be mashed in with the potatoes.

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Garlic Potato Pie

1 lb of scrubbed boiling potatoes.
6 cloves fresh garlic, sliced finely.
1 cup of milk.
¼ cup of breadcrumbs.
3 tablespoons of grated parmesan cheese.
3 tablespoons of butter.

Preheat your oven to 380°F. Slice potatoes thinly. Butter a 9-inch pie plate. Arrange a layer of potatoes, garlic slices, parmesan and slices of butter. Repeat using the rest of the ingredients (other than the milk), saving some of the cheese and the butter. Heat the milk and pour over top of the potatoes. Top with bread crumbs and remaining cheese and butter. Bake for 1 hour, until the potatoes are tender and top has turned golden brown.

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Ham and Potato Casserole

4 cups diced cooked potatoes
1 3/4 cups diced ham
1/2 cup chopped green bell pepper
1/4 cup chopped diced pimiento
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

Combine potatoes, ham, green pepper, and pimiento; transfer to a greased 1 1/2-quart casserole. In saucepan over medium-low heat, melt butter; blend in flour until smooth and bubbly. Gradually add milk; cook, stirring constantly, until thickened. Stir in shredded cheese and paprika. Season sauce with salt and pepper; pour over ham mixture. Bake at 350° for 35 to 45 minutes. Serves 4 to 6.

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Jill's Basic Potato Tart
Foods Network.Com

1 (10 to 12-inch) pastry tart shell, uncooked
3 tablespoons Dijon mustard
1 1/2 cups grated Swiss cheese, divided
4 to 5 baking potatoes, peeled and cut into large chunks
2 tablespoons butter
2 teaspoons olive oil
1 large Spanish onion, diced (2 cups)
1 cup ricotta cheese
3 large eggs
Salt and pepper, to taste

Preheat Oven: 350 degrees F.

Line a 10 to 12-inch tart pan with your favorite pastry shell. Lightly brush or spread the Dijon mustard on the shell. Sprinkle 1/2 cup Swiss cheese over the mustard. Peel the potatoes and cut them into large chunks. Boil potatoes in lightly salted water until tender. Drain the potatoes and then transfer to a large mixing bowl. Mash the potatoes. In a large saute pan melt the butter with the oil. Dice onions and saute in butter/oil mixture. Add the onion to the mashed potatoes. Add 1 cup of ricotta cheese, eggs and the remaining 1 cup of grated Swiss cheese to the potato/onion mixture. Add salt and pepper. Spoon mixture into the pastry shell. Bake for 45 minutes or until lightly brown on top.

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Oven French Fries

nonstick vegetable oil cooking spray
4-5 large baking potatoes cut into 1/4 strips
seasoning blend, your choice

Preheat oven to 450°. Spray cookie sheet with nonstick spray. Toss potatoes with seasoning choice. Put on a baking sheet and bake for 20 to 30 minutes, turning every 10 minutes so they brown evenly. Bake until browned and crispy.

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Potato Latkes

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

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Reader's Digest Potato Skin Nachos
Yield: 32 Nachos

4 lg Baking Potatoes, scrubbed
¼ teaspoon Chili Powder
¼ teaspoon Salt
1 8 oz Jar of Taco Sauce
1½ cups Monterey Jack or Cheddar (shredded)
2 Jalapeno Peppers, seed/chop
1 clove Garlic, minced
2 tablespoon Fresh Parsley

Preheat the oven to 400 F. Bake the potatoes in the oven for 1 hour. Remove, leaving the oven on and let cool until easy to handle. Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8 of an inch thick. Half each potato shell lengthwise then half each piece crosswise. Arrange the potato skins flesh side up on an ungreased baking sheet. Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or until heated through. Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a small bowl. Spoon the mixture onto the hot potato skins. With the oven rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the cheese melts.

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Twice Baked Potatoes with Mushrooms

4 large baking potatoes
1/4 cup milk
salt and pepper
2 tablespoons butter
4 ounces chopped mushrooms
1 tablespoon butter for brushing
chopped chives for topping

Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender. Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact. Add milk and beat until fluffy. season with salt and pepper. In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives. Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.

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CREAM CHEESE RECIPES

2009-08-02T03:03:00.001-07:00

CREAM CHEESE RECIPES

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1. Artichoke Cream Cheese Spread
2. Cream Cheese Chicken
3. Cream Cheese Potatoes
4. Lynn's Chicken Croissants
5. Cream Cheese Wontons
6. Black Forest Parfaits
7. Blackberry Cheesecake Bars
8. Cheesecake Swirl Brownies
9. Chocolate Jello Cream Cheese Pie
10. Cream Cheese Jam Thumb Prints
11. Cream Cheese Braids
12. Cream Cheese Chocolate Vanilla Swirl Cheesecake
13. Cream Cheese Fruit Turnovers
14. Cream Cheese Nut Cookies
15. Oreo Cream Cheese Cake
16. Pumpkin Swirl Bread
17. Cream Cheese Pineapple Rolls

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Cream cheese is a sweet, luscious ingredient in recipes. It especially makes desserts tasty and rich. Try some of these.

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Artichoke Cream Cheese Spread

1 jar marinated artichoke hearts
4 scallions
1/4 cup fresh parsley
6 sprigs of thyme
8 ounces cream cheese (soft-spreading, low fat if possible)
1/2 cup sour cream
2 cloves garlic, pressed
Salt and pepper to taste
Squeeze of lemon juice
1/2 cup walnuts, sunflower seeds, or almonds, chopped

Drain the marinade from artichoke hearts. Chop the artichoke hearts finely with scallions, parsley, thyme, and leaves stripped from stems. Set aside. Mix cream cheese with sour cream, garlic, salt, and pepper to taste, and squeeze of lemon juice. Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste. Yield: about 2 cups

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Cream Cheese Chicken

4 pounds Chicken Thighs without skin
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced (I use minced garlic)

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

Here are the ways that it can be adapted.
OVEN RECIPE
Cut boneless, skinless chicken breasts into serving size pieces. Sprinkle with dry salad dressing mix. Brown chicken in skillet and a little butter. Remove chicken to casserole dish. Add the onion to the skillet and brown. Add other ingredients to skillet to make sauce. Pour sauce over the chicken, cover and bake at 350 for 30-45 minutes. Serve over noodles or rice.

STOVE TOP RECIPE
Prepare as for oven recipe, browning chicken in skillet. Remove chicken, add onions and sauté . Add other sauce ingredients, return chicken to skillet with the sauce. Cover the pan and cook over low heat for 20 minutes.

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Cream Cheese Potatoes

8 potatoes mediam to large peeled and quartered
1 stick of butter
8 ounces cream cheese
8 ounces sour cream
1T. garlic salt
1T. parsley flakes
1 cup cheddar cheese grated

Peel and quarter the potatoes place in pot of water cook till soft. Drain and mash. Put all the ingredients in and mix together. Place in casserole and sprinkle cheddar cheese on top.. Bake for 45 minutes at 400 degrees. Delicious.

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Lynn's Chicken Croissants

2 pkgs. Pillsbury Croissant dough
1 (4 oz.) pkg. cream cheese, softened
2 tbs. marg., softened
1 small can chopped black olives, drained
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
4 tbs. milk

Boil chicken until done. Cool and shred. Mix chicken with cream cheese, margarine, and black olives. Put large tablespoon of chicken mixture in a triangle of croissant dough and roll up and seal all edges. Bake at 350 until nicely browned. (About 12-15 mins.) (Time depends on how stuffed you made the croissants. While
baking make a "gravy" out of the cream of chicken soup and milk. Simply stir and heat. Serve gravy over hot croissants.

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Cream Cheese Wontons

1 8oz package cream cheese
1 package Wonton wraps
powdered sugar to taste

Pre heat deep fryer to 375* Soften cream cheese to almost room temp so it mixes easier Add powdered sugar (I usually use about 2 Tbsp) and mix until creamy Lay out the Wonton wrappers (best to lay out the amount you want to cook) have a small cup of water to dip your fingers into Place a dollop of cream cheese mixture onto center of all the Wonton wrappers. Dampen your fingers with water and run along all edges of the wrapper ( only dampen 1 or 2 wraps at a time) fold them up pressing edges together to seal (should look like a little draw string purse). Drop several at a time into deep fryer and cook for maybe 2 minutes just until light golden brown! DO NOT OVER COOK AS THE CREAM CHEESE WILL COOK OUT.

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Black Forest Parfaits

1 (3 oz.) pkg. cream cheese, softened
2 c. cold milk
1 (21 oz.) can cherry pie filling
1/2 c. chocolate wafer crumbs
1 (4-serving size) pkg. Jello brand chocolate instant pudding and pie mix

Beat cream cheese and 1/2 cup milk at low speed of electric mixer until smooth. Add pudding mix and remaining milk. Beat until smooth, 1 to 2 minutes. Spoon 1/2 the pudding evenly into individual dishes; sprinkle with wafer crumbs. Cover with pie filling reserving a few cherries for garnish, if desired.

Top with remaining pudding. Chill until ready to serve. Garnish with reserved cherries and additional wafer crumbs. Makes 4 to 6 servings. Preparation time: 15 minutes.

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Blackberry Cheesecake Bars

1 can blackberry fruit filling or topping in light syrup
2 Tablespoons cornstarch
2 cups flour
2 cups quick cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups butter
2 packages (8 ounces each) cream cheese, at room temperature
2 eggs, at room temperature
1-1/2 cups powdered sugar
2 teaspoons vanilla
1 teaspoon lemon juice

Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with non-stick foil. Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool. Combine flour, oats, sugar, baking soda, and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly. Blend cream cheese, eggs, powdered sugar, vanilla, and lemon juice until smooth. Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently. Top with other half of crumb mixture. Bake 45 minutes. Cool to room temperature. Lift out bars by the foil insert and cut into bars. Refrigerate until chilled before serving. Refrigerate leftovers.

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Cheesecake Swirl Brownies

1 package (about 19 ounces) brownie mix
1/2 cup oil
2 eggs at room temperature, divided use
1/4 cup water
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup flour
1/2 cup miniature chocolate chips

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil. Stir together brownie mix, oil, 1 of the eggs, and water just until combined. Pour into prepared pan. In a small bowl, beat cream cheese, vanilla, remaining 1 egg, sugar, and flour until well-combined. Drop by tablespoons evenly on top of brownie layer. Use a butter knife to swirl the cheesecake mix into the brownie layer. Sprinkle top evenly with chocolate chips. Bake about 30 minutes, until a toothpick inserted in the center comes out with fudgy crumbs. Cool completely to room temperature. Cut into bars and serve. Yield: 24 to 36 servings, depending on cut size.

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Chocolate Jello Cream Cheese Pie

1 package chocolate Jello
1 8 oz package cream cheese
1 tub Cool Whip
1 shortbread pie crust

Add 1 1/2 cups milk to chocolate Jell-O mix, stir for 1 minute. Add softened cream cheese and blend until smooth. Fold in 1/2 tub of Cool Whip. Spread mixture evenly in pie crust and refrigerate until set. Use remaining Cool Whip as pie topping.

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Cream Cheese Jam Thumb Prints

1/2 c. butter
1 (3 oz.) pkg. cream cheese
2 c. all purpose flour
1 c. sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. vanilla
1 c. finely chopped walnuts
1 slightly beaten egg white
Apricot ham or any other preserves

In mixing bowl, beat butter and cream cheese for 30 seconds on high. Add about half of the flour, sugar, egg, baking powder, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour. Shape dough into 1 inch balls; roll in egg white, then in walnuts. Place 1 inch apart on cookie sheets. Press centers with your thumb and fill with preserves or apricot jam. Bake 10-12 minutes at 375 degrees. Cool cookies on wire rack.

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Cream Cheese Braids

DOUGH:
1 cup sour cream
1/2 cup sugar
1 tsp. salt
1/2 c. melted butter
2 pkgs. dry yeast
1/2 c. warm water
2 beaten eggs
4 c. flour

FILLING:
2 (8oz.) pkgs. cream cheese
3/4 c. sugar
1 beaten egg
1/8 tsp. salt
2 tsps. vanilla

GLAZE:
2 c. powdered sugar
4 Tbsp. evaporated milk
2 tsp. vanilla

Heat sour cream over low heat, stir in sugar, salt and butter; cool to lukewarm. Sprinkle yeast over warm water in large bowl,stirring until yeast is dissolved. Add sour cream mixture, eggs, and flour, mix well. Cover tightly and refrigerate overnight. Next day, divide dough into 4 parts, roll out each on floured surface into a 12" x 8" rectangle. Make filling, creaming the cheese and sugar together, then adding the egg, salt, and vanilla. Spread 1/4 of filling on each rectangle, roll up in jelly roll fashion, beginning at long end.Pinch edges and fold ends under. Place rolls seam side down on greased baking sheets. Using a sharp knife, make about 4 X shaped cuts on top of each roll. Cuts should be about 2/3 the way into the roll. Cover and let rise in a warm place about an hour until doubled. Bake at 375 for about 15 min. - just until light golden brown. Combine all glaze ingredients, and spread over warm braids. A bit of almond flavoring in the filling and glaze really spiffs up the flavor!

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Cream Cheese Chocolate Vanilla Swirl Cheesecake

20 Oreo Chocolate Sandwich Cookies crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares Baker's Semi-Sweet Baking Chocolate, melted, cooled

Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended Add sour cream; mix well Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled-effect Bake 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.

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Cream Cheese Fruit Turnovers

Puff Pastry
1 pkg. cream cheese
fruit filling of choice

Roll out puff pastry, add square of cream cheese and fruit filling, and seal edges. Bake until golden. Top with powdered sugar and enjoy.

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Cream Cheese Nut Cookies

1 cup sifted flour
1/2 cup butter, softened
3 ounces cream cheese, softened
1/3 cup chopped nuts
2 tablespoons sugar
1/4 teaspoon vanilla
powdered sugar

Preheat oven to 400 degrees. Combine flour, butter, and cream cheese; chill. Roll out to 1/8 inch thickness. Cut into circles (about 2 1/2 inches) Combine remaining ingredients. Place a teaspoon or so of nut mixture on each circle of dough. Fold over, pressing edges with a fork to seal. Bake 10 minutes on ungreased cookie sheets. While hot, roll in powdered sugar.

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Oreo Cream Cheese Cake

1 pkg. Oreo cookies
2 sticks butter
1 (8 oz.) pkg. cream cheese
1 c. powdered (confectioners') sugar
1 lg. pkg. chocolate pudding
1 (8 oz.) pkg. Cool Whip

LAYER 1:
Crush half of the package of Oreo cookies and press into 9x13 inch dish. Melt 2 sticks of butter and dribble over top. Refrigerate until firm, 15 minutes.

LAYER 2:
Mix cream cheese and 1 cup of powdered sugar. Place on cookie layer.

LAYER 3:
Mix chocolate pudding according to directions and spread on top of cream cheese and sugar layer.

LAYER 4:
Spread Cool Whip on top and sprinkle with remaining crushed Oreo cookies. Chill. Serves 8 to 10.

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Pumpkin Swirl Bread

1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg, beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water

Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

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Cream Cheese Pineapple Rolls

2 cans crescent rolls
16 ounces cream cheese softened
3/4 cup sugar
1 teaspoon vanilla
1 small can crushed pineapple
1 egg white
1 cup powdered sugar
2 tablespoons milk

Preheat oven to 350.
Spray rectangular pan with cooking spray. Spread one can of crescent rolls on the bottom pinching edges together. Mix cream cheese, sugar and vanilla until creamy then spread over crescent roll bottom. Drain pineapple WELL and sprinkle over cream cheese mixture. Cover with remaining crescent rolls pinching top and bottom together closing any openings. Brush on egg white for a shiny crisper top. Bake at 350 for 30 minutes. Combine powdered sugar and milk until well mixed then drizzle over top of Danish.

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DELICIOUS CAKES

2009-08-01T06:08:00.001-07:00

DELICIOUS CAKES

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1. Apricot Cheese Coffee Cake
2. Basic Quick and Easy Yellow Cake
3. Beatty's Chocolate Cake
4. Caramel Fudge Cake
5. Carrot Zucchini Cake
6. Cherry Dump Cake
7. Easy Tomato Soup Cake
8. Hummingbird Cake
9. Jam Cake
10. Coconut Glazed Fruit Cocktail Cake
11. Kathy's Pineapple Upside-Down Cake
12. Lemon Pudding Cake
13. Midway Cafe Chocolate Pudding Cake
14. Milky Way Cake
15. Grandma Frankie's Orange Glazed Cake
16. My Mother's War Cake
17. Peanut Butter Cup Fudge Cake
18. Pecan Pie Cake
19. Sock It To Me Cake
20. 7 Up Layer Cake with Coconut Pineapple Frosting
21. Brown Sugar Cake with Caramel Frosting
22. Texas Sheet Cake
23. Tunnel of Fudge Cake
24. Trisha Yearwood's German Chocolate Cake with Coconut Pecan Frosting
25. Southern Style Strawberry Cake

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I love eating cake and making cakes. They are pretty quick to do (unless you make a 3-layer one) and they are so delicious. They can look very impressive. Have fun!

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Apricot Cheese Coffee Cake
by Auberge Mendocino Seaside Inn and Cottages

Cake Ingredients:
1 stick of butter, softened
1/2 cup sugar
grated rind of one lemon
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 heaping cup unbleached flour

Cake Topping: 10 halved and pitted apricots (or prune plums)
4 oz. cream cheese
1/2 cup sugar
2 Tablespoons sour cream
1 egg
1 teaspoon vanilla

Cream together butter and sugar with lemon rind. Add eggs, one at a time, and then the vanilla. Beat. Add salt, baking powder, and flour. Beat together and spread into the bottom of a 9 inch springform pan (greased). Place apricots skin side down on top of cake batter. In same mixing bowl (don’t bother to wash) beat cream cheese and sugar until smooth. Add sour cream, vanilla, and egg. Continue to beat. Pour on top of cake spreading over the apricots. Bake in 350 degrees (F) oven until top is completely set and begins to brown.

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Basic Quick and Easy Yellow Cake

2/3 c. shortening
1 1/4 c. sugar
2 1/4 c. flour (self rising)
1 c. milk
2 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 2 round pans or a 9 x 13 inch pan. Add all ingredients, mix until smooth. Pour in pans and bake in oven for 30 minutes.

Variations:

Chocolate Cocoa Cake
Add 2 tbs. cocoa and 2 tbs. milk to batter. Mix well.

Marble Cake
After mixing cake, remove 1/2 cup of batter and add 1 tbs. cocoa. Mix well. Pour vanilla batter into pan and smooth out. Add cocoa mix by spoons and use knife to marble cocoa mixture into the vanilla batter. Bake as usual.

Chocolate Chip Cake
Fold in 1 cup of chocolate chips before baking

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Beatty's Chocolate Cake
Foods Network.Com
Joanna Arriaga made this and it was to die for.

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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Caramel Fudge Cake

1 chocolate cake mix
1 (14 oz.) pkg. caramels
1/2 cup margarine
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 cup coarsely chopped pecans or walnuts

Preheat oven to 350. Prepare cake mix as pkg. directs. Pour two cups batter into 9 X 13" pan and bake for 15 mins. In heavy saucepan, over LOW heat, melt caramels with the margarine. Remove from heat and add the sweetened condensed milk. Mix well. Spread caramel mixture over cake. Spread remaining batter over the caramel mixture. Top with nuts and bake for 30 mins. until done. Cool and serve.

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Carrot Zucchini Cake

2 Egg
1 c Carrot,grated
1 c Sugar
1 c Zucchini,grated
2/3 c Oil
1/4 c Coconut,shredded
3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 ts -Salt

CREAM CHEESE ICING
1 pk Cream cheese,4 oz
1/4 c Butter
1 ts Orange rind,grated
2 c Icing sugar
1 ts Vanilla

CAKE: Preheat oven to 350F. Grease & flour 9 inch pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add first mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.
Step 3:

ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy.

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Cherry Dump Cake

1 (20 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple in juice
1 pkg. yellow cake mix
1 c. chopped walnuts
1 1/2 sticks butter, cut in pats

Grease 9"x13" pan. Dump all ingredients in layers, starting with pie filling and ending with butter pats. Pats should be divided evenly on top. Bake at 350 degrees for 1 hour. Let cool and refrigerate. Serves 10 to 12.

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Easy Tomato Soup Cake

1 pkg. (2-layer) spice cake mix
1 can (10 3/4 oz.) condensed tomato soup
1/2 c. water
2 eggs
1 c. chopped nuts (opt.)

Mix only above ingredients; following directions on package. If desired fold in cup chopped nuts or walnuts. Bake as directed. Frost with cream cheese frosting or other favorite white frosting.

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Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs -- beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 oz can) crushed pineapple -- NOT drained
2 cups pecans OR walnuts -- chopped
2 cups bananas -- chopped

Combine dry ingredients in large bowl. Add beaten eggs and oil, stirring until all ingredients are moist. DO NOT BEAT.... Stir in vanilla, pineapple, 1 cup chopped nuts and the bananas. Spoon batter into 3 well- greased and floured cake pans. bake at 350 for 20-30 mins or till tests done.
Cool in pans 10 mins. remove and cool completely on rack. Frost with cream cheese frosting and sprinkle with nuts.

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Jam Cake

2 cups all-purpose flour
2 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup vegetable oil
6 fluid ounces milk
3 tablespoons jam--- any flavor you'd like

Preheat oven to 350. Grease and flour a 9x9 inch pan. In a medium bowl, mix the flour, baking powder and salt. Set aside. In a large bowl, combine oil, eggs, sugar and milk. Beat until blended. Add flour mixture and beat until smooth. Swirl in jam. Pour batter into 9x9 inch pan. Bake at 350 for 30 to 35 minutes.

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Coconut Glazed Fruit Cocktail Cake

Cake Batter:

1-1/2 cups sugar
2 cups fruit cocktail from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour

Coconut Glaze:

1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut

Preheat oven at 350°F.

Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside. In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.
Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done. Remove cake from the oven and allow to cool while the glaze is prepared.

Making the Glaze:

Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.

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Kathy's Pineapple Upside-Down Cake

1/2 cup margarine, melted
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6-8 maraschino cherries
1 (18 ounce) yellow cake mix
3 eggs
oil (as much as cake mix requires)
Chopped walnuts (about 1/4 cup)

Preheat oven to 325 degrees.
Melt margarine and brown sugar in skillet on the stove. Pour sugar mixture into a 9 X 13" cake pan. Spread evenly. Place pineapple rings in cake pan and cherry in each center. Sprinkle chopped nuts around the other spaces.

Mix cake mix according to pkg. directions. Pour over cake and spread out evenly. Bake cake at 325 for about 40 mins. or until cake tests done. Cool in pan for 10 mins. Run knife around edges and then turn cake over onto serving platter. Cool and serve.

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Lemon Pudding Cake
Recipe Goldmine

4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups granulated sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk

Heat oven to 350. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into an 8-inch square baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes.

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Midway Cafe Chocolate Pudding Cake
The Route 66 Cookbook

1 cup brown sugar
1/2 cup cocoa
2 cups water
12 marshmallows, cut into quarters
Batter of 1 devil's food cake mix
1 cup pecans, chopped

Combine brown sugar, cocoa and water. Spread in greased 9 x 13 inch baking pan. Dot with marshmallows. Spoon devil's food cake batter over sugar and cocoa mixture. Top with chopped pecans and bake for 45 minutes in preheated 350 oven. Serve in bowls with whipped cream on top. Serves 10 to 12

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Milky Way Cake

1 Duncan Hines moist deluxe butter recipe cake mix
3 eggs
2/3 cups water
1 cup marg.
13 fun sized Milky way candy bars

Preheat oven to 350. Grease and lightly flour a bundt pan. In small saucepan on stove, melt candy bars with the marg. Blend cake mix, water and eggs in a large bowl. Beat at low speed until moist. Add melted candy bar mixture and beat at low for 4 mins. Pour batter in pan and bake for 45 mins. If you wish, drizzle with favorite chocolate or white glaze.

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Grandma Frankie's Orange Glazed Cake

1 vanilla or orange cake mix
eggs and oil according to pkg. directions
1 recipe orange glaze

Mix cake according to pkg. directions. Pour into 9 X 13" prepared cake pan. Make glaze. When cake comes out of oven, poke all over with a fork. Pour glaze over all and let cool. Chill to serve.

Orange Glaze

1 1/2 cups powdered sugar
orange juice - enough to make a thin glaze
1 tbs. orange zest

Mix all well and pour over cake.

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My Mother's War Cake
(From Nancy's Kitchen.Com)

2 c. brown sugar
2 c. hot water
2 tsp. shortening
1/2 to 3/4 c. raisins
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
3 c. flour
1 tsp. baking soda
2 tsp. hot water

Mix brown sugar, hot water and shortening in a medium size saucepan. Add raisins, cinnamon, salt and cloves. Boil for 5 minutes after it bubbles. Remove from heat and cool completely (important). Add baking soda that has been dissolved in hot water. Then add flour. Pour in greased tube pan. Bake at 350 degrees 1 hour.

Note: No eggs - no milk. Editor's note: This vintage recipe from World War I is a wonderful reminder of how often our great-grandmother's made treats for their families with the simple foods at hand.

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Peanut Butter Cup Fudge Cake

1 box devils food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups
8 oz dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter

Heat oven to 350 degrees.* Coat 2 round cake pans with cooking spray. Line with wax paper, coat paper. In a bowl, beat cake mix, eggs, buttermilk and oil 30 seconds. Increase speed, beat 2 min. Fold in 2 cups peanut butter cups. Divide batter between pans. Bake 34 min. or until done. Let cool 15 min. Turn out cakes.

Place dark chocolate in a bowl. Bring cream to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top, spread. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides. Refrigerate 1 hour to set. Transfer cake to serving plate. GARNISH WITH CHOPPED PEANUT BUTTER CUPS. Makes 16 servings.*\

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Pecan Pie Cake

1 yellow cake or butter cake mix, 2-layer size
1 egg
1/2 cup melted butter
1 1/2 cups white Karo syrup - light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 1/2 cups chopped pecans

Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of this batter. Spread the rest of the batter into a greased and floured 9 x 13-inch pan and bake at 325 degrees F. for 15 minutes or until lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees.

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Sock It To Me Cake

Streusel Filling:
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Golden Cake mix, divided
2 T. brown sugar
2 t. ground cinnamon
1 cup finely chopped pecans
Cake:
4 eggs
1 cup sour cream
1/3 cup Crisco oil or puritan oil
1/4 cup water
1/4 cup sugar
Glaze:
1 cup powdered sugar
1 or 2 T. milk

Preheat oven to 375. Grease and flour 10 inch tube pan. For streusel filling, combine 2 T. cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside. For cake, combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. Beat at medium speed with mixer for 2 minutes. Pour two thirds of batter into pan. Sprinkle wit streusel filling. Spoon remaining batter evenly over filling. Bake at 375 for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely

For glace: combine powdered sugar and milk in small bowl. Stir until smooth. Drizzle over cake.

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7 Up Layer Cake with Coconut Pineapple Frosting
CD Kitchen.Com

***CAKE***
2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7 ounces bottle 7-UP, room-temperature

***COCONUT FROSTING***
1 can (16 oz. size) crushed-pineapple, undrained
1/2 cup butter
1 1/2 cup sugar
3 tablespoons flour
2 eggs, beaten
1 can coconut

For Cake:
Cream butter, shortening and sugar together. Add eggs one at a time, beating well after each addition. Add lemon extract. Add portions of 7-UP and flour alternately, beating well after each addition. Bake in greased 10-inch tube pan at 300 degrees for 1 1/2 hours or until cake tests done. Top cake with coconut frosting while hot. Serve cake hot or cold.

For Frosting:
Put all ingredients into a saucepan. Cook together, stirring frequently as it thickens. Remove from heat. Add coconut and blend well.

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Brown Sugar Cake with Caramel Frosting
From the Southern Cakes Cookbook

Cake Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
One 1-pound box (about 2 3/4 cups) dark brown sugar
1/2 cup sugar
1 1/2 cups (3 sticks) butter, softened
5 eggs

Heat the oven to 325ºF. Grease and flour a 10-inch tube pan, or two 9-by-5-inch loaf pans. Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to mix well. Stir the vanilla into the milk and set aside.

In a large bowl, beat the butter with a mixer at high speed until light and fluffy. Add the brown sugar in 3 batches, and then add all of the white sugar, beating well after each addition.Add half the flour and then half the milk, beating at low speed only until the flour or milk disappears into the batter. Add in the rest of the flour and then the remaining milk, in the same way.

Quickly scrape the batter into the prepared pan, and bake at 325°F for 1 hour and 10 minutes (55 to 60 minutes for loaf pans), or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean.

Cool the cake in the pan on a wire rack or a folded kitchen towel for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or a plate to cool completely, top side up.

Quick Caramel Glaze
Makes enough for one cake

Ingredients
1/2 cup (1 stick) butter
1 cup light brown sugar
1/2 cup evaporated milk
4 cups sifted confectioners’ sugar
1 teaspoon vanilla

Combine the butter and brown sugar in a medium saucepan. Stir over medium heat until the butter melts and blends with the brown sugar to make a smooth sauce, 2 to 3 minutes. Add the milk, and let the icing come to a gentle boil. Stir well, remove from the heat, and add the sifted confectioners’ sugar and the vanilla. Beat well with a mixer, whisk, or spoon for 1 to 2 minutes, until the glaze thickens and loses a little of its shine. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.

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Texas Sheet Cake

For Cake:
1 cup unsalted butter
4 heaping tablespoons cocoa powder
2 cups flour
2 cups sugar
1/2 tsp salt
1/2 cup sour cream
1 tsp baking soda
2 eggs

Frosting:
1/2 cup unsalted butter
6 tbs milk
4 tbs cocoa powder
16 oz box powdered sugar
1 tsp vanilla
1 cup chopped pecans or walnuts

Cake---Heat oven to 375 degrees. Coat a 15x10x1" baking pan with cooking spray. Place butter, 1 cup water and cocoa in saucepan. Heat to boiling. Remove from heat. Add flour, sugar and salt. Stir in sour cream, baking soda and eggs. Mix until blended, pour into pan. Bake 22 min.

Frosting---Place butter, milk and cocoa in a saucepan. Heat to boiling, stirring until bubbly. Remove from heat, beat in sugar, vanilla and nuts. Spread on cake while still warm, then serve. Makes 24 servings.

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Tunnel of Fudge Cake

CAKE
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*

GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

1. Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
2. Bake at 350 degrees F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
* Nuts are essential for the success of this recipe.

** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.

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Trisha Yearwood's German Chocolate Cake with Coconut Pecan Frosting

4 ounces sweet dark chocolate (see Shopping Hint below)
1 cup (2 sticks) butter, at room temperature
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken

For the coconut frosting:
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces fresh or frozen and thawed grated coconut
1 1/2 cups finely ground pecans, walnuts, or almonds
1/4 cup warm milk

Yields: 12 servings
Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.

Preheat the oven to 350ºF.
Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.

In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.

Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.

To make the frosting,
combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.

To assemble the cake,
place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.

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Southern Style Strawberry Cake
recipe from joythebaker.com

1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.

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LUNCH BOX SPECIALS - HAPPY 500th RECIPE

2009-07-31T04:11:00.001-07:00

LUNCH BOX SPECIALS - HAPPY 500th RECIPE

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1. Apple Peanut Butter Sandwiches
2. Barbecued Beef and Bacon Biscuit Sandwiches
3. Cheesy Meaty Quesadilla
4. Chicken Nuggets with Homemade Barbecue Sauce
5. Cream Cheese Jelly Bites
6. Egg, Potato, and Chorizo Burritos
7. Lunch Box BLT
8. Mini Bagel Sandwiches
9. Mini Corn Dogs
10. Mini Pizzas
11. Pancake Peanut Butter and Jelly
12. Pinwheel Fun Sandwiches
13. Pizza Muffins
14. Snappy Lunch Box Hot Dogs
15. Waffle or Pancake Ham and Apple Sandwiches
16. Homemade Hot Pocket Sandwiches
17. Polka Dot Sandwich

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Well, it's "Back to School" really soon, some as soon as the middle of August. I thought I'd post some lunch box ideas. It can get awfully "samey." :-)

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Apple Peanut Butter Sandwiches

1 cup peanut butter
1 peeled, shredded apple (pat dry with paper towel)
slices of bread
**** can also add raisins if child likes raisins***

Mix peanut butter with shredded apples and but on sandwich.

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Barbecued Beef and Bacon Biscuit Sandwiches

Deli roast beef
barbecue sauce
bacon cheese
biscuits

On leftover biscuits, top with deli roast beef, barbecue sauce, bacon, and cheese. Wrap for lunch box.

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Cheesy Meaty Quesadilla

flour tortillas
leftover meats
cheese

Top tortilla with mild salsa. Add favorite chopped meats. Top with cheese and then top with another tortilla. Fry lightly on each side and make sure cheese is melted.
Remove and cool. Cut pizza style and pack in lunches. If they like them warm----------- roll up, wrap in foil and pack in a thermos.

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Chicken Nuggets and Homemade Barbecue Sauce

2 cups boneless skinless chicken breast (cubed)
1 cup flour
1 ½ cups cracker meal
¼ teas. paprika
2 cups water
2 chicken bouillon cubes
1 ¼ teas. season-all

Place cool water in bowl, add ¼ teas. season-all and dissolve Bouillon cubes in mixture. Place cubed chicken in water, mix, Cover and place in fridge for 12 hrs. or next day.

When ready to cook:
Mix flour, cracker meal, 2 teas. season-all, and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, Cracker mix and fry until golden.

Homemade Barbecue Sauce

2 tbs. minced onion
1 cup ketchup
1 tsp chili powder
3 T Worcestershire sauce
1 c water
4 T vinegar
2 tsp salt
2 T brown sugar
2 tsp dry mustard

Combine all of these ingredients and let simmer for 10 minutes. Cool and serve as desired.

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Cream Cheese Jelly Bites

Whole wheat crackers
soft cream cheese
choice of jelly

Put crackers in child's lunch with a plastic knife. Child adds cream cheese and jelly to the crackers and enjoys. Very tasty and full of calcium.

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Egg, Potato, and Chorizo Burritos

4 large potatoes
5 eggs
4 oz. Chorizo sausage

Peel and cube potatoes. Fry in small amount of oil until soft and crispy. Add salt and pepper. Set aside.
Spray pan with Pam. Fry chorizo on low until dissolved and cooked. (About 15 mins.) Stir continuously. It cooks quickly.
Beat eggs with fork in a bowl. In separate pan from the chorizo, scramble eggs until almost done. Add to chorizo and continue cooking and stirring to mix.
Mix eggs, chorizo and potatoes together. Roll in flour tortillas to make burritos. Wrap in foil and pack in lunches. This will make about 4-5 burritos depending on their size.

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Lunch Box BLT
(Makes 2 sandwiches)

4 slices bread---------- Use all sorts of bread for variety
tomatoes and lettuce
mayo
3 slices bacon for each sandwich

Put mayo on both slices of the bread and add the bacon. (Put this in one baggie) Put lettuce and tomato in another baggie. Build the sandwich at lunch so the bread doesn't get soggy. Enjoy!

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Mini Bagel Sandwiches

Buy mini bagels and top with chicken salad, or egg salad--- or other ideas. Kids will love.

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Mini Corn Dogs

2 eggs
2/3 c. milk
1 c. Bisquick
1/4 to 1/2 tsp. dry mustard
1/2 tsp. paprika
1 c. corn meal
Hot dogs, cut in four pieces

Beat eggs slightly; blend in milk. Add remaining ingredients. Dip hot dog in batter, then fry in deep fryer. Drain on paper towels. To keep warm, wrap in foil and put in a thermos.

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Mini Pizzas

Make small pizzas out of English muffins. Bake 350 for 5 mins. Cool and wrap up for lunch.

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Pancake Peanut Butter and Jelly

Layer pancakes with peanut butter and jelly. You can roll up or cut out fun shapes. Add raisins and chopped peanuts if desired. If kids wish to dip their roll ups, add a container of pancake syrup.

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Pinwheel Fun Sandwiches

slices of ham
soft cream cheese
wheat bread

Cut crust off of bread. Roll bread with a rolling pin to slightly flatten. Layer on ham, cream cheese, and ham again. Roll up and cut into slices.

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Pizza Muffins

1 1/2 c flour
1/2 c fine yellow cornmeal
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1 1/4 c milk
1/4 c oil
1/2 c pizza sauce
1/3 c grated parmesan cheese or mozzarella
1/3 c chopped vegetables

Makes: 36 mini muffins

1. Heat the oven to 400 degrees F. Line 36 mini muffin cups with papers.
2. Sift together flour, cornmeal, sugar, baking powder, and salt in a bowl.
3. Blend together the egg, milk, and oil. Add the sifted dry ingredients and mix well till smooth.
4. Now mix together the pizza sauce and grated parmesan cheese.
5. Spoon the muffin batter into the muffin cups evenly, filling them about 1/2-3/4 full.
6. Spoon about 1 tsp of sauce mixture on top of each one mixing slightly. Then sprinkle with chopped vegetables or other desired finely chopped pizza toppings.
7. Bake for 15 minutes till they puff and brown at the edges. Cool in the pan and then remove.

Note: If using shredded mozzarella wait until the muffins are almost done baking and just let the cheese melt over.

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Snappy Lunch Box Hot Dogs

1 pkg. Pillsbury Crescent Rolls
1 pkg. hot dogs
4 slices American Cheese
favorites sauces: catsup, chili sauce, barbecue sauce, catsup and mustard mixed together, jalapeno jelly, salsa, etc.

Cut cheese in half and fold each "half" one time. Insert cheese into a hot dog slit just enough for the cheese to fit in.
Roll hot dog inside one crescent roll. Bake in oven, on a cookie sheet, until crescent rolls are browned and done. Cool and add to lunches along with child's favorites sauce.

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Waffle or Pancake Ham and Apple Sandwiches

Use leftover waffles or frozen waffles.
Defrost-------- top with mayo, ham, thinly sliced (towel dried) apples and lettuce.

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Homemade Hot Pocket Sandwiches
Pillsbury Recipe

Unroll an 8 ounce container of Pillsbury Pizza Crust onto a sheet of waxed paper. Roll with a rolling pin to slightly thin out the dough. Cut into four equal rectangles.

Place fillings in the center of the bottom half of the rectangle. Fold the top half over and crimp all three sides, pressing firmly to seal.

Depending on the filling that you’ve chosen, you may want to brush the outside with a little bit of oil and sprinkle with parmesan cheese, oregano, basil, or other herbs. Transfer pocket sandwiches to a baking sheet that’s been sprayed lightly with cooking oil. Bake in a 350 degree oven for 10 minutes or until beginning to brown.

Fillings can be anything that your kids like. Here are some ideas:

* Ham and Cheese - chopped ham and shredded swiss cheese
* Meatball Sub – meatballs sliced in half, marinara sauce, provolone cheese
* Pepperoni Pizza – pepperoni slices, pizza sauce and shredded mozzarella cheese
* Veggie – Cooked broccoli and cauliflower, and cheddar cheese
* Cheese Pizza - pizza sauce, mozzarella cheese, parmesan cheese and cooked, chopped green pepper
* Tex Mex - black beans, corn, Monterey jack cheese and salsa
* Turkey and Cheese – leftover turkey, swiss cheese
* Florentine - cooked spinach, sliced mushrooms and parmesan cheese
* Asparagus – brush inside of dough with Dijon mustard and fill with asparagus and a sprinkle of parmesan cheese
* Chicken Alfredo – leftover cooked chicken and alfredo sauce

Tips:

* To get the edges to stay closed after you crimp them, be sure you don’t overfill the sandwiches. Leave an edge big enough to make a nice-sized crimp in the edges. Press firmly to close up the gap.
* To transfer the sandwiches to the baking sheet, lift gently with a large metal spatula, being careful not to tear the dough.

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Polka Dot Sandwich

wheat bread
soft cream cheese
raisins
sliced bananas

Put cream cheese on each side of the sandwich. Top one side with raisins and the other with sliced bananas. Put sandwich together and wrap for lunch.

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BARBECUE

2009-07-29T05:01:00.001-07:00

BARBECUE

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1. All Purpose Beef Rub
2. Chicken Dry Rub
3. Classic Barbecue Sauce
4. Classic Marinade for Tri-Tip
5. Dry Rub for Barbecue
6. Country Style Barbecued Ribs
7. Deviled Drumsticks
8. Grilled Chicken Kabobs
9. Maple Barbecued Chicken
10. Simple Grilled Pork Chops
11. Teriyaki Pork Kabobs
12. The Neely's Barbecued Ribs
13. Fish On A Stick
14. Grilled Catfish with Salsa
15. Grilled Tuna Steaks

****************************
We all love barbecued meats. The smell of them cooking is heavenly. Even when our neighbors are cooking our mouths water. Enjoy!

****************************
All Purpose Beef Rub

4 tbs. sweet paprika
2 tbs. chili powder
2 tbs. ground cumin
2 tbs. dark brown sugar
2 tbs. salt
1 tbs. dry oregano
1 tbs. granulated sugar
1 tbs. ground black pepper
1 tbs. ground white pepper
1 tsp. cayenne pepper

Mix and store in airthight container. It will be good for several weeks. Rub on meat and let set in fridge at least for a few hours before cooking.

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Chicken Dry Rub
Grilling America - by Rick Browne

1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry summer savory
1/4 tsp. cayenne pepper
1 tsp. paprika
1 tsp dry yellow mustard
1 tbs. sea salt (ground fine)

Season whole chicken, inside and out with the rub and under skin. Set in bowl and let set for 20-30 mins. at room temp. Barbecue the chicken.

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Classic Barbecue Sauce
The Best American Classics (2006)

2 tbs. veg oil
1 med. onion, minced
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes with juice
3/4 cup white vinegar
1/4 cup firmly packed brown sugar
2 tbs. molasses
1 tbs. sweet paprika
1 tbs. chili powder
2 tsp. liquid smoke (opt.)
1 tsp. salt
2 tsp. ground black pepper
1/4 cup orange juice

Heat oil in large skillet and saute onions slowly for 7-10 mins. Add rest of ingred. Bring to boil, then reduce heat and slowly simmer for 2 hrs. Puree the sauce
in a blender (in batches). Use immediately or put in airtight container. (Sauce can be refrigerated for up to 2 weeks or frozen for several months.)

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Classic Marinade For Tri-Tip

1 tablespoon butter or marg.
1/2 cup catsup
1/4 cup honey
1/8 cup Worcestershire sauce
1/4 cup minced onion
1/8 cup water
1 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves -- crushed, up to 4
1/2 teaspoon cayenne
1/2 teaspoon cumin

In a saucepan, combine all ingredients marinade ingredients, and allow to simmer over low heat for about 15 minutes. Baste meat with this marinade while grilling and use extra as a dipping sauce when serving

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Dry Rub for Barbecue
The Best American Classics (2006)

4 tbs. sweet paprika
2 tbs. chili powder
2 tbs. ground cumin
2 tbs. dark brown sugar
2 tbs. salt
1 tbs. dry oregano
1 tbs. gran. sugar
1 tbs. ground black pepper
1 tbs. ground white pepper
1 tsp. cayenne pepper

Mix and store in airtight container (at room temp.) for several weeks. Rub on meat, let set for several hours in fridge, and then barbecue as desired.

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Country Style Barbecued Chicken
6 servings

1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken
breast halves

Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Arrange chicken in the baking dish. Pour sauce over the chicken. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

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Deviled Drumsticks

8 chicken legs
2 teaspoons Worcestershire sauce
1/4 teaspoon liquid red pepper
1/8 teaspoon pepper
2 teaspoons prepared mustard
3 tablespoon catsup
1/8 teaspoon garlic salt
1/2 teaspoon parsley flakes

Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on chicken legs. Grill about 35 minutes, turning frequently until tender.

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Grilled Chicken Kabobs
Taste of Home

2 teaspoons ground mustard
1 tablespoon Worcestershire sauce
1/2 cup water
1/2 cup soy sauce
1 tablespoon vegetable oil
4 boneless skinless chicken
breast halves
2 medium zucchini -- cut in 1 1/2 in
-- slices
1 medium onion -- cut in wedges
1 medium green pepper -- cut into
chunks
12 fresh mushrooms

In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

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Maple Barbecued Chicken

3 tablespoon pure maple syrup
3 tablespoon bottled chili sauce
1 tablespoon cider vinegar
2 teaspoons country-style Dijon mustard
4 skinless boneless chicken thighs
1 tablespoon vegetable oil

Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately.

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Simple Grilled Pork Chops

1/4 cup lemon juice
3 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon brown sugar
1/4 teaspoon chopped fresh rosemary
salt and pepper
4 pork rib chops, about 1 inch thick

Combine all the ingredients except the pork chops and whisk together. Pour into a re-sealable bag or a covered glass dish. Add the pork chops and toss to coat. Marinate for thirty minutes in the refrigerator. Remove the pork chops from the refrigerator and allow to come to room temperature. Grill over high heat for three minutes on each side. This will sear the meat. Allow to cook for six to eight minutes over medium heat. Sprinkle with salt and pepper and serve immediately.

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Teriyaki Pork Kabobs

1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-inch pieces

In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

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The Neely's Barbecued Ribs
Food Network.Com

Cola Barbecue Sauce

1 tablespoon vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 cups ketchup
1 (12 ounce) can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon worcestershire sauce

Dry Rub

2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
2 pork spare rib racks (about 3 pound each)

1. For the sauce: In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.

2. For the dry rub: Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.

3. For the ribs: Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.

4. Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat. Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes. Reserve some of the sauce for dipping when the ribs are served.

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Fish On A Stick

2 pounds salmon steaks
1 green bell pepper -- 1-in. dices
10 small onions
1 cup oil
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1 teaspoon pepper

Cut salmon into 1" pieces. Place the salmon, pepper and onion on skewer, alternating items. Place "sticks" in a shallow dish. Pour oil and seasoning over and let stand for one hour. Drain and put fish over hot coals for 4-6 minutes. Keep stick turning. When done, the fish will flake

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Grilled Catfish With Salsa

4 catfish fillets
1/2 teaspoon garlic salt
1/2 teaspoon pepper
3 medium tomatoes -- chopped
1/4 cup chopped onion
2 medium jalapeno peppers -- chopped
2 tablespoon white wine vinegar
1 teaspoon salt
fresh homemade salsa-----

Sprinkle catfish with garlic salt and pepper. Place catfish in a well-oiled grill basket or on a well-oiled grill rack. Grill on an uncovered grill directly over medium-hot coals about five minutes per side or until fish flakes easily. In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt. Stir well. Let stand at room temperature for about 30 minutes before serving. Chill to store. Makes 3 cups. Serve over catfish fillets hot off the grill. Serve with grilled potato and vegetable kabobs and Mexican cornbread.

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Grilled Tuna Steaks

4 7 oz tuna steaks 1" thick
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
2 centiliter garlic -- minced
2 teaspoons chopped fresh oregano
1 tablespoon grated lemon zest
1/4 teaspoon salt

Freshly ground pepper Prepare a charcoal grill. Meanwhile, rinse the tuna, pat dry, and place in a shallow glass or ceramic dish. In a small bowl, whisk the remaining ingredients. Pour over the fish and cover with plastic wrap; marinate for 30-45 minutes in the refrigerator. When the fire is ready, drain the tuna and place it in a fish or meat basket. Grill the steaks 4" from the heat, 3 minutes per side for rare or approximately 5 minutes per side to cook through. Pierce with a fork to see if the fish is flaky and done. Baste with remaining marinade if desired. Note: You can substitute lime juice and zest for the lemon.

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HOMEMADE CANDY

2009-07-24T08:04:00.002-07:00

HOMEMADE CANDY

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1. Homemade Lollipops
2. 2-Minute Microwave Fudge
3. Almond Joy Candy Bars
4. Basic Divinity with Variations
5. Chocolate Balls
6. Chocolate Marshmallow Candy
7. Creamy Double Decker Fudge
8. English Toffee
9. Microwave Toffee Heath Squares
10. Pralines
11. Popcorn Fiddle Faddle
12. Rocky Road Fudge

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Everyone gets hungry for sweet things. Candy is fun to make and great for gift giving for any holiday. Have fun!

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Homemade Lollipops

1 cup sugar
1/3 cup corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
1/4 to 1 teaspoon flavoring
liquid food coloring

Materials Needed:
a nonstick or enameled saucepan, preferably with a spout
a wooden spoon
lollipop molds (either metal or white plastic hard-candy molds)
lollipop sticks or wooden skewers cut in half
a candy thermometer
a pastry brush
cooking oil spray
parchment paper
a cookie sheet or marble slab
plastic wrap or cellophane bags for wrapping finished lollipops
twist ties, ribbon, or cellophane tape for wrapping finished lollipops

Note: It’s best not to make lollipops on a rainy or humid day.

1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil. If you're using molds, prepare the molds with lollipop sticks, spray with oil, and place them on a cookie sheet or marble slab.

2. In your pan, over medium heat, stir together the sugar, corn syrup, water, and cream of tartar with a wooden spoon until the sugar crystals dissolve.

3. Continue to stir, using a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil.

Note: Don’t have any molds? You can simply pour small circles of syrup onto a greased cookie sheet and place sticks in the middle to make pops.

4. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil without stirring until the thermometer just reaches 300° F (hard-crack stage).

Hard-Crack Stage
300 F - 310 F

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!

5. Remove the pan from the heat immediately and let the syrup cool to about 275° F before adding flavor, color, and citric acid (adding it sooner causes most of the flavor to cook away).

6. Working quickly, pour the syrup into the prepared molds and let cool for about 10 minutes. If you're not using molds, pour small (2-inch) circles onto the prepared marble slab or cookie sheet and place a lollipop stick in each one, twisting the stick to be sure it's covered with candy. (It helps to have a friend do this since you need to work quickly.)

7. Let the lollipops cool for at least 10 minutes, until they are hard. Wrap individually in plastic wrap or cellophane and seal with tape or twist ties. Store in a cool, dry place.
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2-Minute Microwave Fudge

½ cup (¼ lb.) cup butter
¼ cup milk
1 box (1 lb.) powdered sugar
1 tsp. vanilla
½ cup cocoa
½ cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15-20 minutes until set.

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Almond Joy Candy Bars

5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.

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Basic Divinity with Variations
(Recipe Goldmine.com)

1/2 cup light corn syrup
2 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
1 cup coarsely chopped nuts

Holiday Divinity:
1/4 cup chopped candied cherries
1/4 cup chopped candied pineapple

Chocolate Divinity:
6 ounces semisweet chocolate chips
1 cup nut halves (instead of chopped nuts)

Ginger Divinity:
6 tablespoons water instead of the 1/2 cup water
2 tablespoons preserved-ginger syrup
1/2 cup finely diced ginger

Servings: 1 1/2 pounds

Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248 degrees F).

Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272 degrees F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla extract and nuts; drop by dessert-spoonsful onto wax paper, or spread in a buttered 9-inch square pan, and when firm, cut into squares.

Holiday Divinity:
Follow above instructions, adding candied cherries and pineapple with the nuts.

Chocolate Divinity:
Follow above instructions, adding chocolate and nuts with vanilla extract after beating; then beat until well blended.

Ginger Divinity:
Follow above instructions, using the 6 tablespoons water instead of 1/2 cup water and ginger syrup for the liquid. Add diced ginger with the nuts.

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Chocolate Coconut Balls
(Hershey's.com)

6 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar
1/4 cup (1/2 stick) butter
1/2 cup sweetened condensed milk (not evaporated milk)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped nuts
Powdered sugar

1. Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.
2. Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.
3. Refrigerate about 30 minutes or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place. About 4 dozen candies.

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Chocolate Marshmallow Candy
(Allrecipes.Com)

1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package butterscotch chips
1 (12 ounce) package chocolate chips
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows
1 teaspoon vanilla extract

In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.

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Creamy Double Decker Fudge

1 cup REESE'S Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1. Line 8-inch square pan with foil.
2. Place peanut butter chips and 2/3 cup sweetened condensed milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly in prepared pan.
3. Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe bowl; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly over peanut butter layer.
4. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2 pounds.

NOTE: For best results, do not double this recipe.

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English Toffee
(All Recipes.Com)

1 cup butter
1 1/4 cups white sugar
2 tablespoons water
1/4 cup slivered almonds
1 cup chocolate chips

Butter a 10x15 inch jellyroll pan. In a heavy skillet, over medium heat, melt butter. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. Let cool completely then break into pieces.

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Microwave Toffee Heath Squares

1 cup chopped nut
3 Tablespoons water
1 cup brown sugar (packed)
½ cup semi sweet chocolate pieces
1/3 cup butter

Sprinkle nuts over bottom of buttered 8-square dish. In 1-½ quart casserole place brown sugar, butter and water. Microwave at High 5 to 6 minutes. Sprinkle chocolate pieces over toffee. Cover dish so heat melts chocolate. Let stand 5 minutes. Spread chocolate evenly over top. (More nuts may be sprinkled on chocolate if desired.)

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Pralines

1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbs. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans
1 tsp. vanilla extract
1 cup very cold water (to test "hard-ball" stage)
1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until a drop of the mixture forms a "hard-ball" drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy.

On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 pecans with a tablespoon of mixture for each praline. When all of
mixture has been poured, let cool thoroughly. Store in airtight containers. Serves 10 - yields forty 2-inch pralines.

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Popcorn Fiddle Faddle

1 1/3 cup white sugar
1/2 cup honey or white corn syrup
2 sticks of butter

Bring to a boil and boil for 10 minutes until caramel looking. Add 1 t. vanilla. While cooking syrup, have warming in the oven: 3 to 4 quarts popped popcorn 1 pkg. pecans and pkg. almond or 2 pkg. peanuts Mix syrup, popcorn and nuts together. Spread on cookie sheets to cool.

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Rocky Road Fudge
(About.Com)

2 cups granulated sugar
3/4 cup evaporated milk
2 ounces baking chocolate, unsweetened
1 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup miniature marshmallows
1/2 cup chopped walnuts or pecans, optional

Line a 9x5x3-inch loaf pan with foil, extending foil over pan side edges. Butter the foil; sprinkle marshmallows over the bottom of the pan then put in the freezer while making fudge.

Lightly butter the interior of a 2-quart saucepan; add sugar, milk, chocolate, and corn syrup. Cook over medium high heat until the mixture begins to boil. Continue boiling gently, stirring frequently, until the mixture reaches the soft ball stage (see below) or registers about 234° to 238°.

Remove saucepan from heat; add butter and vanilla without stirring. Let cool for about 30 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is still pourable. Pour over marshmallows; score into squares when set but still warm. When fudge is firm, remove from pan using foil to lift it. Cut into squares and store tightly covered. Makes about 1 1/2 pounds.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

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GROUND BEEF RECIPES

2009-07-23T06:16:00.001-07:00

GROUND BEEF RECIPES

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1. Bacon-Cheeseburger Potato Pie
2. Beef Taco Skillet
3. Beef and Macaroni Chili Skillet
4. Bisquick Taco Bake
5. Cabbage Rolls
6. Cheesy Enchilada Stack
7. Hawaiian Meatloaf
8. Bisquick Italian Sausage Pot Pies
9. Make-Ahead Barbecued Meatballs
10. Manwich-Like Sloppy Joes
11. Mexican Fiesta Casserole
12. Mexican Style Pizza
13. Oriental Casserole
14. Quick Sweet and Sour Meatballs
15. Stuffed Green Peppers

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Ground beef is very versatile. It can be used in so many dishes. And, of course, you can always substitute ground chicken or turkey, if you prefer. Enjoy these recipes.

*******************************
Bacon-Cheeseburger Potato Pie
Pillsbury

1 1/2 lbs. ground beef
1/2 cup bread crumbs
1/4 cup finely chopped onion
1/4 cup catsup
2 tsp. mustard
1/2 tsp. salt
1 1/4 cups water
3 tbs. marg.
1/4 tsp garlic salt
3/4 cups milk
2 cups mashed potato flakes
1 cup shredded cheddar cheese
1 med. tomato, chopped
3 slices bacon, cooked and crumbled
2 green onions sliced

Heat oven to 375. In med bowl, mix ground beef, bread crumbs, onion, ketsup, mustard and salt. Press into bottom of 9" glass pie pan. Bake 15 mins. In med. saucepan, place water, marg., and garlic salt. Heat to boiling. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese. Remove partially baked "crust" from oven and drain. Spoon potato mixture over evenly. Return to oven and bake 15 mins. and potatoes are hot. Remove pie from oven. Top with tomato, remaining cheese, and bacon. Bake 5 mins. longer until cheese is melted. Remove from oven and top with sliced green onions. Let stand 5 mins. before serving.

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Beef Taco Skillet
Campbell's Kitchen

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup salsa
1/2 cup water
1 cup tortilla chips
1/2 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the soup, salsa, water, and tortilla chips in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

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Beef and Macaroni Chili Skillet

1 lb. ground beef
1 cup uncooked elbow macaroni
1/2 cup chopped onions
2 1/2 tsp. salt
1 tbs. chili powder
1 tsp. sugar
1/2 tsp pepper
2 1/2 cups hot water
1 (6 oz.) can tomato paste
1/4 cup cold water

Brown ground beef in large skillet and drain. Add uncooked macaroni, onion, salt, chili powder, sugar and pepper. Stir in hot water, cover and cook 10 minutes.
Combine tomato paste and cold water; add to meat mixture and cook 10 minutes.

VARIATION: Substitute 1/2 package of taco seasoning for chili powder.

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Bisquick Taco Bake

Meat Sauce:

1 lb. of ground beef, cooked and drained
1 can of tomato sauce
1 can of diced tomatoes, un-drained
1/2 tsp. of minced garlic
1 can of stems and pieces of mushrooms, un-drained
1 diced onion
1 cup of canned beef stock
1/2 package of powdered taco seasoning
Fresh herbs: rosemary or oregano
Worcestershire sauce to taste
Tabasco sauce to taste and
Salsa to taste

Cheese Layer:

1 cup of grated cheddar cheese and
1 tsp. of fresh grated parmesan cheese

Topping:

1 cup of boxed biscuit mix
1/2 cup of milk and
1 egg

Mix all the meat sauce ingredients to the browned and drained ground beef and simmer. Preheat the oven to 400 degrees. Grate the cheeses and mix the topping ingredients in a 4 cup measuring cup until it's blended. With a soup ladle, pour the meat sauce into a 9-inch square baking dish and top with the cheese then pour the biscuit mix over the cheese. Bake for 30 minutes or until it's golden brown. Makes 6 servings.

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Cabbage Rolls

12 cabbage leaves
1 lb. ground beef
1/2 cup uncoooked instant rice
1 (15 oz.) can tomato sauce
salt and pepper
1 med. onion, chopped
1 clove garlic, finely chopped
1 (4 oz.) can mushrooms, undrained
1 tsp sugar
1/2 tsp lemon juice
1 tbs cornstarch
1 tbs water

Cover cabbage leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp. Remove leaves; drain. Heat oven to 350° Mix beef, rice, 1/2 cup of the tomato sauce, the salt, pepper, onion, garlic and mushrooms. Place about 1/3 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased square baking dish, 8 X 8 X 2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and bake about 45 minutes or until beef mixture is no longer pink in center. Remove cabbage rolls to platter. Pour liquid in baking dish into 1-quart saucepan. Mix cornstarch and water; stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls.

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Cheesy Enchilada Stack
Campbell's Kitchen

1 lb. ground beef
1 (17 oz.) jar Pace enchilada sauce
Pam
6 flour tortillas
2 cups shredded cheddar cheese
1 (16 oz.) can refried beans
2 (4 oz.) cans green chilies, drained
2 chopped green onions

COOK ground beef in skillet until browned. Pour off fat. Add 1/2 cup enchilada sauce. Spray baking sheet with cooking spray. PLACE 1 tortilla on baking sheet. Top with 1/3 of beef mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 of refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with remaining tortilla. Cover with foil. BAKE at 400°F. for 40 min. or until hot. Uncover. Top with remaining enchilada sauce, cheese and onions. Bake 5 min. Cut into wedges. Makes 8 servings.

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Hawaiian Meatloaf

1- 1 1/2 lbs ground beef
1 pkg. brown gravy mix
1/4 cup milk
1 large egg
1 tbs. dry minced onion
1 tbs. soy sauce
1 cup bread crumbs
1 (16 oz.) can Contadina Sweet and Sour Sauce with Pinapple

In bowl stir together milk, egg, soy sauce, brown gravy mix and minced onion. Stir into meat and mix. Add the bread crumbs. Mix well. Press meat mixture into a bread loaf pan and bake 350 for 60 mins. Remove from oven and drain grease. Top with sweet and sour sauce and bake additional 15 mins. Cool 15 mins. before cutting and serving.

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Bisquick Italian Sausage Pot Pies

1/2 lb. ground beef
1/2 lb. sweet Italian bulk sausages
1 med. onion, chopped
1 small green pepper, chopped
1/2 cup sliced mushrooms
1 (8 oz.) can pizza sauce
1 cup shredded mozzarella cheese
1 cup Bisquick
1/4 cup boiling water

Heat oven to 375°. Grease four 10- to 12-ounce casseroles. Cook sausage, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until sausage is no longer pink; drain. Stir in mushrooms and pizza sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon sausage mixture into casseroles. Sprinkle 1/4 cup of the cheese over each.

Stir Bisquick and boiling water; beat vigorously 20 strokes. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of the diameter of the casseroles. Make cut in each circle with knife to vent steam. Place circles on sausage mixture in casseroles. Bake 15 to 20 minutes or until light golden brown.

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Make-Ahead Barbecued Meatballs

Meatballs:
3 pounds Ground Beef
1 cup Quick Cooking Oats
1 cup Crackers -- crushed
1/2 cup Onion -- chopped
12 ounces Evaporated Milk -- (1 can)
2 Eggs
2 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
2 teaspoons Salt -- or to taste
1/2 teaspoon Black Pepper

Barbecue Sauce:
2 cups Ketchup
1/2 teaspoon Liquid Smoke Flavoring
1/4 cup Onion -- chopped
1 cup Brown Sugar
1/2 teaspoon Garlic Powder

Combine all ingredients (for meatballs). Mixture will be soft. Shape into walnut-sized balls. Arrange in a single layer on wax paper-lined cookie sheets. Freeze until solid and store frozen Meatballs in freezer bags. (makes about 80 meatballs).

Combine all ingredients for barbecue sauce and stir until sugar dissolves. To serve, place 20 - 30 Meatballs in a 9 x 13 inch pan and pour Sauce over Meatballs. Bake at 350 for 1 hour.

Note: These are very versatile and may be added to spaghetti sauce and simmered until done, or cooked with a mushroom soup sauce in the oven and served with mashed potatoes.

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Manwich-Like Sloppy Joes

1 lb ground beef
1 Tbs onion
1 tsp salt
1 Tbs vinegar
2 Tbs mustard
2 Tbs sugar
1 cup Ketchup
Hamburger buns

Brown hamburger and onions and drain. Add remaining ingredients and simmer 5 minutes. Serve on hamburger buns.

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Mexican Fiesta Casserole

1 pound lean ground beef
salt and black pepper to taste
1 teaspoon chili powder
1 cup cheddar cheese, shredded
1 cup sour cream
2/3 cup salad dressing or mayonnaise
2 tablespoons onion, minced
2 cups baking mix
1/2 cup water
3 medium tomatoes, sliced thinly
1/2 cup green bell pepper, chopped
1 four to six ounce can ripe olives, drained, and sliced

Preheat oven to 375 degrees and grease a 9"x13" baking dish. In a large skillet, over medium high heat, brown beef. Drain excess fat and season to taste with pepper and salt. Mix together sour cream, cheese, onion, and mayonnaise in a small bowl, and then set aside. Stir baking mix and water together to worm a soft dough. Place into baking dish about a half inch up the sides, using floured fingers. Layer beef, tomato, green pepper, and olives over dough. Spoon sour cream and cheese mixture onto top of casserole, then bake until dough is light brown - about half and hour. Allow to rest for five minutes, then cut into squares and serve.
(Serves 6)

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Mexican Style Pizza

8 6 inch Small Flour Tortillas cooked into crispy tortillas
1 cup Refried Beans prepared
1 pound Ground Beef chuck, raw
Salt to taste
Pepper to taste
4 tablespoons Pizza Sauce prepared
1 cup Mexican Cheese Blend grated, prepared
1/2 cup Roma Tomato fresh, small chop
4 teaspoons Cilantro fresh, rough chopped

To make the Crispy Tortillas: Place all 8 tortillas directly on the oven rack of a 350° F oven and bake for 8 minutes. Remove from the oven and reserve on your work surface

Heat the 1 cup of refried beans for 1 minute in the microwave to get hot and reserve for the recipe build. Season the ground beef with salt & pepper and sauté for 8 minutes in a non-stick pan, drain and reserve hot for the recipe build.

To build 1 Mexican Pizza:

1. Place 1 crisp tortilla on work surface.
2. Evenly spread tortilla with ¼ C hot refried beans.
3. Evenly top refried beans with ¼ (approx. 4 ounces) of the cooked ground beef.
4. Top ground beef with second crisp tortilla and evenly spread 1 heaping Tbsp of pizza sauce over the tortilla.
5. Evenly top the pizza sauce with ¼ C grated Mexican cheese blend and 2 Tbsp chopped tomatoes.
6. Repeat steps 1- 5 for remaining 3 servings.
7. Place all 4 pizzas, at one time, in 350° F oven on a cookie pan/flat pan, and bake for 2 minutes to melt the cheese.
8. Sprinkle 1 tsp. chopped cilantro evenly over the top of each pizza.
9. Serve each pizza whole.

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Oriental Casserole

1 lb. ground beef
1/3 up chopped celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1 cup water
2 tbs. cornstarch
1 tsp sugar
1/4 tsp ginger
2 tbs. water
1/4 cup soy sauce
1 (16 oz.) can chop suey vegetables, drained
1 (10 oz.) pkg. frozen peas
1 (3 oz.) can chow mein noodles

In skillet cook ground beef, celery, onion and chopped peppers until meat is browned. Drain. Add 1 cup water and bring to boiling. Combine cornstarch, sugar, ginger, soy sauce and the 2 tb. water. Add to beef mixture. Cook and stir until thick and bubbly. Stir in chop suey vegetables. Break apart peas and add to beef
mixture. Heat through. Serve over chow mein noodles. Makes 4 servings.

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Quick Sweet and Sour Meatballs

For meatballs:
1/2 cup instant rice
2 lbs. lean ground beef
1 egg
1 cup cracker crumbs

Sauce:
1 1/2 cups barbecue sauce
1 (12 oz.) jar pineapple ice cream topping
1/4 cup firmly packed brown sugar

Prepare rice according to directions. Combine ground beef, egg and cracker crumbs, and mix well. Add cooked rice. Mix well. Shape into 2 inch balls. Cook in oil over med. heat until browned Turn occasionally. Drain as necessary. Combine all the sauce ingred. mixing well until brown sugar is dissolved.
Pour over meatballs. Cover and simmer on low for 45 mins. until meatballs are no longer pink inside. Serve with toothpicks or over rice.

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Stuffed Green Peppers

4 lg. green peppers
1 lb. ground beef
1 med. onion, chopped
1/2 cup long grain rice, uncooked
1 can diced tomatoes
1 (8 oz.) can tomato sauce
1/2 cup water
1/4 tsp worcestershire sauce
1/8 tsp oregano
1/4 tsp pepper
1 tsp sugar
1 cup shredded cheddar cheese

Sauté the ground beef with chopped onion in a large skillet until meat is lightly browned. Add rice, salt and pepper, tomatoes with juice, tomato sauce, rice,
Worcestershire sauce, oregano and sugar to the beef mixture. Stir. Simmer for about 20 minutes or until rice is almost tender. Stir in shredded cheese. Cut peppers in half, remove seeds and membrane. After washing, drain on paper towels and the place in baking dish. Salt peppers lightly. Fill with above meat
mixture. Bake covered at 350 degrees for 25 minutes or until tender. Uncover and put more shredded cheese on top of each pepper. Remove from oven when cheese has melted, about 3 minutes.

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GOING NUTS

2009-07-22T07:18:00.000-07:00

GOING NUTS

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1. Best in the West Walnut Carrot Cake
2. Candied Pecans
3. Chex Snack Mix
4. Ooey Gooey Chocolate Wonderful Dessert
5. Coconut and Macadamia Nut Banana Bread
6. Cranberry Nut Bread
7. Fig Loaf
8. Lemon Wonderful Dessert
9. Peanut Butter Apple Nut Cake
10. Peanut Butter Chocolate Chunk Cookies
11. Pecan Sandies
12. Party Cheese Ball
13. Payday Candy Bar Treats
14. Peanut Brittle
15. Toffee
16. Turtle Brownies
17. Turtle Candy Bars

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Nuts are so delicious. You can eat them alone------ or in all kinds of recipes. They are festive and decorative and give a wonderful crunch to foods.

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Best in the West Walnut Carrot Cake

1 cup oil
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
2 tsp. baking soda
1 small can crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup flaked coconut
3 cups grated carrots

Blend oil and sugar. Add eggs and vanilla. Add dry ingred. and beat well. Mix in pineapple, nuts, coconut and carrots. Pour into prepared 9 X 13" pan. Bake 350 for 30-40 mins. until cake tests done. Cool completely and frost with cream cheese frosting. Top with chopped walnuts.

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Candied Pecans

2 1/2 cups pecan halves
2 teaspoons vegetable oil
1 cup granulated sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract

Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool. Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil to 236° of a candy thermometer, or to soft ball stage.* Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate pecans.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

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Chex Snack Mix

2 cups Wheat Chex
2 cups Rice Chex
2 cups Cheerios
1/2 cups thin pretzel sticks, slightly broken up
2 cups pecans
2 cups walnuts
1/2 cup Spanish peanuts
1 stick margarine
4 teaspoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon onion powder
1/2 rounded teaspoon garlic powder
salt, to taste

Measure cereals, pretzel sticks, pecans, walnuts, and peanuts into a large bowl or food storage bag; gently stir or toss to combine. In a large, deep skillet, melt margarine with Worcestershire sauce. Add celery salt, onion powder and garlic powder. Stir mixture to blend, and with low heat still on, add cereals and nuts. With a spatula, keep turning until all pieces are coated. Spread out on 2 large baking sheets (with sides) and place in oven for 1 hour at 250°. Use a spatula to turn ingredients every 15 minutes. Spread out on paper towels to cool. Taste and add salt, if needed. When cool, store in tightly covered container. Reheat to freshen, if necessary.

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Ooey Gooey Chocolate Wonderful Dessert

Crust:
1 1/2 cups marg. melted
1 1/2 cups flour
1/2 cups finely chopped walnuts

Mix and press into a 9 X 13" pan. Bake at 350 for 20 mins. Set aside.

Layer #1:
1 (8 oz.) cream cheese, softened
1 cup Cool Whip
1 cup powdered sugar

Beat together and smooth over the crust.

Layer #2:
2 (3 oz) pkg. Jello Instant Pudding (1 choc. and 1 vanilla)
4 cups milk
1 tub Cool Whip- (minus the 1 cup used for layer #1)

Beat puddings and milk together. Let stand 15 mins. Pour over cream cheese layer. Top with rest of Cool Whip. Top with chocolate shavings for decoration. Chll several hours or overnight. Keep leftovers in refrigerator.

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Coconut and Macadamia Nut Banana Bread

2 1/4 cup All-purpose flour
3/4 tsp Double-acting baking powder
1/2 tsp Baking soda
1 tsp Salt
3/4 cup margarine, soft
1 cup Light brown sugar - (frimly packed)
1/2 cup sugar
1 1/2 tsp Vanilla

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into a buttered and floured 9- by 5- by 3-inch loaf pan and bake the bread in the middle of a preheated 350 degree oven for 40 to 50 minutes, or until a tester comes out clean. Cool the bread on a rack. Cooled bread can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 teaspoon grated orange rind
2 teaspoons shortening
1 egg, well beaten
1 1/2 cups fresh cranberries, coursely chopped
1/2 cup chopped walnuts

Heat oven to 350. Grease 9 x 5 loaf pan. Mix first five ingredients. Then add OJ, peel, shortening and egg and mix until well blended. Stir in cranberries and nuts. Spread in loaf pan. Bake for 55 minutes or until you get clean toothpick. Cool on rack for 15 minutes before removing from pan.

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Fig Loaf

3 cups flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/2 cup pecans, chopped
3/4 cup dried fig, chopped
1 1/2 cups quick-cooking oats
2 cups buttermilk
1/3 cup oil

Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking powder and soda, salt, cinnamon and ginger. Stir in the pecans, figs and oats. Stir in the milk and oil until incorporated. Pour the mixture into a greased 9-by-5-inch loaf dish. Bake until puffed and golden and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack until just warm before slicing.

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Lemon Wonderful Dessert

Crust:
1 cup flour
1/2 cup marg., softened
1/2 cup walnuts, chopped fine

Mix together and press evenly in 9 X 13" pan. Bake 350 for 20 mins. Set aside to cool.

Layer #1:
1 (8 oz.) cream cheese, softened
1 cup powdered sugar
1 1/2 cups Cool Whip

Mix together and spread over crust.

2 (3 oz.) pkg. Lemon Jello Instand Pudding
3 cups milk
Rest of large tub of Cool Whip (minus 1 /2 cups for cream cheese layer)
1/4 cup chopped walnuts

Mix pudding with milk and let set for 15 mins. Pour over cream cheese layer. Top with rest of Cool Whip and sprinkle nuts on top. Chill overnight. Keep leftovers in the refrigerator.

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Peanut Butter Apple Nut Cake

1 cup brown sugar
1/4 cup butter, softened
1 1/2 cups flour
1 egg
1 cup chunky applesauce
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup chunky peanut butter

Preheat oven to 350°F. Grease and flour an 8 or 9 inch square pan. Mix egg, brown sugar, applesauce, softened butter, peanut butter. Sift all dry ingredients together. Add to moist ingredients. Pour into prepared 8 inch pan. Bake 40-45 min. Cool. Frost with peanut butter frosting.

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Peanut Butter Chocolate Chunk Cookies

1 3/4 cup flour
3/4 teaspoon each salt and baking soda
3/4 cup creamy peanut butter
1/2 cup butter flavor shortening
1 1/4 cup packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz.) semi-sweet chocolate chunks
1/3 cup each chopped peanuts and quick cooking oats

Preheat oven to 375°F. Spray two cookies sheets with Pam. In bowl combine flour, salt and baking soda; set aside. Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.

Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto cookie sheets. Flatten each cookie slightly with the back of a spoon. Bake 9 to 11 minutes or until cookies are set and edges start to brown. Cool cookies on rack.
Makes 36 cookies.

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Pecan Sandies

3 c. butter
1 c. sugar
6 tsp. water
6 tsp. vanilla
6 c. flour
3 c. chopped pecans

Cream butter and sugar. Add water and vanilla. Add flour. Add nuts. Chill at least 4 hours. Form into balls or fingers. Bake on ungreased pan about 20 minutes (until light tan). Roll in powdered sugar. Bake at 350 degrees.

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Party Cheese Ball

2 (8 ounce) packages cream cheese, softened to room temperature
2 cups sharp cheddar cheese, shredded
1 tablespoon pimiento, chopped
1 tablespoon onion, chopped
1 tablespoon green pepper, chopped
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
pecans or walnuts, Finely chopped

Combine cream cheese and cheddar cheese, mixing until well blended. Add remaining ingredients; mix well. Chill for 1/2-1 hour and then form into a ball. Roll ball in the chopped nuts until well covered. Keep in refrigerator until ready to serve. Can be made up to 48 hrs prior to serving.

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Payday Candy Bar Treats

1 c. sugar
1 1/2 c. white corn syrup
1 c. peanut butter
1 c. salted peanuts
6 c. Rice Chex

Bring sugar and syrup to boil. Add rest of ingredients. Put in a 9x11 greased pan. Let cool and cut.

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Peanut Brittle

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

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Toffee

1 lb butter
2 cups sugar
1/4 cup water
1 cup pecans (chopped)
6 Hershey chocolate candy bars (full size candy bars)

Grind up pecans and set aside. Break up the Hershey Bars along the scored lines of the candy bar. Take all the broken up chocolate pieces and break in half again. You want to have small bite size pieces. Spread pecans and chocolate pieces evenly over a raised side cookie sheet or jelly roll pan. Save a little bit of the chocolate to sprinkle on top of the toffee mixture. Add butter, sugar and water to a heavy 4 quart sauce pan. Boil on high to 300 degrees on a candy thermometer. Pour mixture over pecans and chocolate. If you reserved any chocolate from step 3, sprinkle it on top of the toffee mixture. Set aside to cool. When toffee has hardened, break up into pieces and store in a air-tight container.

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Turtle Brownies

4 ounces unsweetened baking chocolate
3/4 cup butter or margarine
2 cups sugar
4 eggs
1 cup flour
14 ounces caramels
1/3 cup heavy cream
2 cups pecans or walnuts, divided
12 ounces semi-sweet chocolate chips (optional)

Oven to 350 degrees. Grease foil-lined 13x0" baking pan. Microwave chocolate squares and butter in microwavable bowl on high until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 min. or unt il batter is firm to the touch.

Meanwhile, microwave caramels and cream in microwavable bowl on high 3 min. or until caramels begin to melt. Whisk until smooth. Stir in 1 cup nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. (Some caramel mixture may leak through.) Bake 30 min. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into bars.

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Turtle Candy Bars

1 (11 1/2 oz.) pkg. Nestle's milk chocolate morsels
2 tbsp. vegetable shortening
60 vanilla caramels (almost 1 bag)
3 tbsp. butter
2 tbsp. water
4 c. chopped pecans

Melt chocolate morsels and shortening over hot water (not boiling) until smooth. Pour 1/2 of melted mixture into 8" foil lined square pan, spread evenly and refrigerate until firm, about 15 minutes. Return remaining chocolate mixture to low heat. Combine over boiling water caramels, butter and water. Stir until smooth. Stir in nuts. Pour into chocolate lined pan. Refrigerate about 15 minutes. Top with remaining chocolate. Spread evenly. Refrigerate about 1 hour. Cut into 1"x2" bars.

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MARSHMALLOW DELIGHTS

2009-07-21T06:01:00.000-07:00

MARSHMALLOW DELIGHTS

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1. 3 Minute Peanut Butter Marshmallow Fudge
2. Amanda's Triple Chocolate Marshmallow Cake
3. Banana Marshmallow Cream Pie
4. Cherry Marshmallow Dessert
5. Cottage Cheese Salad
6. Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
7. Marshmallow Frosting
8. Coconut Marshmallow Fudge
9. Easy Four Layer Marshmallow Bars
10. Fluffy Raspberry Parfait
11. Fudge Crumb Bars
12. Golden Graham Cereal Smores
13. Marshmallow Clusters
14. Marshmallow Mud Fudge
15. Party Salad
16. Rhubarb Marshmallow Dessert
17. S'mores Ice Cream Pie
18. S'mores Sandwich Bar Cookies
19. Sweet Potatoes with Pineapple and Marshmallow

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Do you like marshmallows? We hardly ever eat them by themselves, but they are great in recipes. Try these "delights".

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3 Minute Peanut Butter Marshmallow Fudge

2 c. sugar
1/2 c. milk
8 oz. jar peanut butter
8 oz. jar marshmallow creme

Cook sugar and milk on stove until boiling. Boil exactly 3 minutes. Add peanut butter and marshmallow to sugar-milk mixture immediately. Fudge will start to harden quickly. Mix well and pour in greased pan.

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Amanda's Triple Chocolate Marshmallow Cake
Cooks.Com

1 pkg. (2 layer) chocolate cake mix
1 pkg. (4 serving) Jello instant pudding
Chocolate pudding
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) Baker's chocolate chips
1 c. chocolate syrup
3 c. miniature marshmallows

Combine cake mix, pudding mix, milk, eggs, and chips in large bowl. Mix by hand until blended about 2 minutes. Pour into greased and floured 13 x 9 inch pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly touched. Drizzle 1/2 cup of the chocolate syrup over the warm cake. Sprinkle marshmallows evenly over syrup and bake 5 minutes longer or until marshmallows are softened and lightly browned. Drizzle remaining syrup over marshmallows. Cool cake in pan and cut into squares, using knife dipped in warm water.

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Banana Marshmallow Cream Pie

Pre-baked 9 inch pie shell (graham cracker crust)
2 tbsp. unsalted butter
3 tbsp. cornstarch
1 1/2 c. milk, scalded
1 c. sugar
4 egg yolks, beaten
4 lg. bananas, sliced
12 quartered marshmallows

Prepare the prebaked pie shell, cool completely. Preheat the oven to 425 degrees. Melt the butter in the top of a double boiler set over simmering water. Stir in the flour and cornstarch. Slowly stir in the hot milk, then add the sugar. Cook, stirring frequently for 20 minutes or until thickened. Stir a small amount of the hot custard into the egg yolks. Combine the egg yolk mixture with the mixture in the double boiler. Add the 12 quartered marshmallows to the hot custard in the double boiler. Cook for 2 minutes more. Remove the pan from the heat. Arrange the bananas in the bottom of the pie shell. Pour the hot custard over the bananas. Bake 10 to 15 minutes or until the custard is set. Cool, and chill until serving.

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Cherry Marshmallow Dessert

4 c. marshmallows
1 can cherry pie filling
1/2 pt. whip cream
Graham cracker crust

Make favorite graham cracker crust and put in 8 x 8 inch pan, reserving a few crumbs to put on top of the dessert. Whip cream and add the marshmallows. Put one layer of the marshmallow and cream mixture on the graham cracker crust. Next, put a layer of the cherry pie filling on and then another layer of the marshmallows and cream mixture. Sprinkle with remaining crumbs. Let set 2 days.

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Cottage Cheese Salad

1 bag miniature marshmallows
1 c. sour cream
1 (24 oz.) cottage cheese
1 lg. can chunk pineapple (do not drain)
1 can mandarin oranges (do not drain)
1 lg. jello (any flavor)
1 can coconut
Nuts

Mix all together. Refrigerate 3 or 4 hours.

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Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
Martha Stewart.Com
Makes 2 dozen

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Marshmallow Frosting (see below)

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking
sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Marshmallow Frosting
Makes enough for 2 dozen cupcakes

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

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Coconut Marshmallow Fudge

2-1/4 cups sugar
3/4 c evaporated milk
1-1/3 cups chocolate chips
1 (4 oz) stick butter
½ tsp vanilla extract
½ tsp coconut extract
15 toasted coconut or regular large marshmallows, chopped in quarters
½ cup coconut

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. To toast the coconut, heat the oven to 325 degrees. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully. Once toasted, remove from the oven and set aside.
3. Combine the sugar and evaporated milk in a large heavy-bottomed pan. Bring to a boil and stir, boiling continuously, for 6 minutes.
4. After six minutes, remove from the heat and immediately stir in the chips, butter, vanilla extract and coconut extract.
5. Quickly pour approximately half of the fudge into the prepared pan. Sprinkle the chopped marshmallows on top of the fudge, and press down slightly. Pour the remaining fudge over the marshmallows and smooth the top. Sprinkle the top with the toasted coconut and gently press down to set it in the fudge.
6. Place the fudge in the refrigerator to set, about 2 hours, or allow it to set overnight at room temperature. Once set, cut into 1-inch squares and serve at room temperature.

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Easy Four Layer Marshmallow Bars

1 package cake mix (yellow or chocolate) - I've always used yellow.
1/4 cup melted butter or margarine
1/4 cup of water
3 cups of mini marshmallows
1 cup semi-sweet chocolate chips
1/2 cup pecans, chopped
1/2 cup flaked, sweetened coconut

Preheat oven to 375. Mix cake mix, butter and water until blended. Pat into greased 9" x 13' pan (I used Pam baking spray with flour). Bake 20 - 22 minutes (only 15 minutes in my old oven). Layer marshmallows, chocolate chips, coconut and pecans over crust. Bake 2 -3 minutes or until marshmallows begin to melt. Cool and cut into bars.

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Fluffy Raspberry Parfait

1-1/2 cups cold milk
1 envelope Dream Whip Whipped Topping mix
1/4 teaspoon almond extract
1 (4-serving size) package Jello vanilla instant pudding mix
1/3 cup raspberry jam

Combine 1/2 cup of the cold milk and the whipped topping mix in bowl. With electric mixer at low speed, beat until blended. Beat at high speed for about 4 minutes or until topping thickens and forms peaks, scraping bowl often. Add remaining milk, the extract and pudding mix. Blend; then beat at high speed for 2 minutes. Spoon half of the pudding mixture into individual dessert dishes or parfait glasses. Add about 1 tablespoon jam to each glass. Top with remaining pudding mixture. Chill 30 minutes. Garnish with additional jam, if desired.

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Fudge Crumb Bars

1 package chocolate cake mix (2 layer size)
1 stick margarine, melted
1/2 cup peanut butter, chunky style
1 (7 or 7 1/2 oz. size) jar marshmallow cream

Combine butter and dry cake mix. Reserve 1 1/2 cups for topping. Gently press the rest into an ungreased 9 x 13 x 2 inch pan. Combine peanut butter and marshmallow cream until blended. Spread on top of crust. Crumble remaining cake mixture over peanut butter layer. Bake 20 minutes in a 350 degree F oven. Cool and cut into bars. serves/makes 24

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Golden Graham Cereal Smores

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

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Marshmallow Clusters

1/2 cup sugar
1/2 cup evaporated milk
1 tablespoon corn syrup
1 package chocolate chips
1 cup nuts
1 cup miniature marshmallows

Combine first three ingredients in a heavy saucepan. Bring to a full boil. Boil for 2 minutes. Remove from heat. Stir in chocolate chips and stir until chips are melted. Let mixture cool. After 10 minutes stir in nuts and marshmallows. Use 2 teaspoons of mixture for each cluster. Drop on waxed paper.

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Marshmallow Mud Fudge

1 box devil's food cake mix
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup water
1-1/2 cups miniature marshmallows
1 pound semisweet dark chocolate at room temperature, chopped
1-1/3 cups heavy whipping cream
4 Tablespoons (1/2 stick) butter
1/4 teaspoon kosher salt
1/2 cup chopped honey-roasted peanuts

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled.

Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside. Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache.

Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top.

When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm. Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers. Yield: 24 to 48 servings, depending on cut size.

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Party Salad

Orange Jello
Crushed pineapple & juice
Bananas
Miniature marshmallows
1 egg
1/2 c. sugar
1 tbsp. flour
1 c. pineapple juice
1 (8 oz.) pkg. cream cheese
Whipped cream
Chopped pecans
1 can flaked coconut

Prepare Jello; add pineapple, bananas and marshmallows. Pour into pan. Chill until set.

Meanwhile, beat egg; add sugar and flour; mix well. Add pineapple juice and cream cheese; mix well. Cook, stirring frequently, until thickened. Cool. Fold whipped cream into cooled mixture. Spread with nuts and flaked coconut.

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Rhubarb Marshmallow Dessert

2 c. sm. marshmallows
1 c. sugar
4 c. diced rhubarb

Grease 8 x 8 pan. Put marshmallows in bottom of pan. Mix rhubarb and sugar and spread on top of marshmallows.

3/4 c. sugar
1 1/2 c. flour
1 1/4 tsp. baking powder
4 tbsp. butter
1/2 c. milk
1 egg, beaten
1 tsp. vanilla

Mix well and pour over rhubarb, bake for 40 minutes at 350 degrees. When serving flip over and top with Cool Whip. Serve warm.

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S'mores Ice Cream Pie

1-1/4 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup sugar
4 cups vanilla or chocolate ice cream, slightly softened
3 cups miniature marshmallows
4 (1.55 oz. each) Hershey's Milk Chocolate Bars, finely chopped
Whipped topping or sweetened whipped cream(optional)
Additional graham cracker pieces, miniature marshmallows and chopped Hershey's Milk Chocolate Bars(optional)

1. Butter bottom and sides of 9-inch pie plate.
2. Stir together graham cracker crumbs, butter and sugar until well blended. Press crumb mixture evenly on bottom and up sides of prepared pie plate. Freeze 5 minutes before filling.
3. Stir together ice cream, marshmallows and chocolate bar pieces; spoon into crust. Cover; freeze until firm.
4. Soften slightly to serve. Garnish with whipped topping, graham cracker pieces, marshmallows and chocolate bar pieces, if desired.

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S'mores Sandwich Bar Cookies

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Milk Chocolate Bars OR 5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)
3 cups miniature marshmallows

1. Heat oven to 350 degree F. Grease 8-inch square baking pan.
2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.
3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

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Sweet Potatoes with Pineapple and Marshmallow

2 cans of yams or fresh sweet potatoes
1 can crushed or diced pineapples in juice
1 bag mini marshmallows
brown sugar to sweeten, add to your liking

Start by adding the sweet potatoes to the casserole dish of your choice. In a separate bowl, mix the pineapples and brown sugar until the mixture is thick, but not too thick, as this will need to be mixed with the rest of the ingredients. Once you have mixed the brown sugar and the pineapples with the sweet potatoes, add the bag of marshmallows (or as much as you prefer). Mix all. Be careful not to mash the sweet potatoes while mixing all together. Preheat oven to 350°F and bake for 30 minutes or until golden brown.

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CHILE PEPPER RECIPES

2009-07-20T05:06:00.000-07:00

CHILE PEPPER RECIPES

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1. Carne Guisada
2. Cheesy Chicken Chile Bake
3. Albondigas - Mexican Meatball Soup
4. Chile Beef Stew
5. Chile Carnitas
6. Chile Rellenos Quiche
7. Famous Dave's Corn Bread with Honey Jalapeno Glaze
8. Frito Pie
9. Homemade Chile Rellenos
10. Real Easy Picante Sauce
11. Slow Cooker Taco Soup
12. Smoky Tomatillo Salsa
13. Southwestern Egg Rolls
14. Beef Tamales

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Do you love that spicy tang? Do you like your tongue to do the tango? Well, add a few chile peppers and you have music going on in your mouth. ENJOY!

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Carne Guisada
Serves 4

3 lb. chuck roast
all purpose flour to dredge (coat) roast
sea salt
pepper
1 tbsp. vegetable oil
1 med yellow onion chopped into chunks
1/2 to 2 chipotle peppers in adobo sauce, chopped
3/4 tsp. ground cumin
1/4 cup tomato paste
4 cloves garlic, minced
1/4 plus 1/8 tsp. ground cloves
4 to 5 cups beef broth
1/4 cup water
1 cup canned diced tomatoes with basil and herbs if you can find it
1 can black beans, drained
4 carrots, cleaned and cut in half

Use a heavy stock pot or dutch oven with a tight fitting lid. Add 1 tbsp. of oil and heat over medium high heat. Salt and pepper the roast on one side. Use a fork and press the salt and pepper into the meat.

Fill a platter (big enough to hold roast) with 1/2 cup of flour and spread it out. Place the roast, salt and pepper side down into the flour. Salt and pepper the second side of the roast and then turn it over to coat with flour. Coat the whole roast.

When the oil is hot, carefully place the roast in the pot to sear. Searing the roast will lock in the juices and form a crust on the roast creating those nice flavors. Let the roast sear for about 2 1/2 to 3 minutes on a side. Don't move it around at this point. After you have browned all sides of the roast, take it out and set aside on a plate.

At this point you will notice some nice brown carmelized bits of meat and juice stuck to the bottom of the pan. With the temperature still on medium high, add the onion, chipotle pepper, and cumin and saute for 1 1/2 to 2 minutes. Now add the tomatoe paste and stir frequently for a minute or two. Since the tomatoe paste has a fair amount of sugar in it, it will carmelize and turn a dark red brick color (more delicious flavor for the carne guisada). Add the garlic and stir 2 minutes.

Now it's time to deglaze. Pour 1/2 cup of beef broth into the hot pan and stir to help losen the bits of meat etc. which have stuck to the bottom of the pan. Add the roast back to the pan, along with the water, black beans, carrots, diced tomatoes, cloves, 1/2 tsp. salt, and enough beef stock to cover at least half of the roast. Put the lid on, lower the temperature to low/simmer. The carne guisada will be done in 3 to 3 1/2 hours.

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Cheesy Chicken Chile Bake

1 can (10 1/2 ounces) condensed cream of chicken soup
1 jar cheese spread, 8 ounces
1/2 cup milk
2 cups leftover cooked diced chicken
1 small can (4 ounces) chopped green chiles
2 tablespoons finely chopped green onion or 2 teaspoons dried minced onion
4 cups corn chips

In a saucepan over medium-low heat, heat soup and cheese until well blended. Gradually stir in milk; add chicken, chopped chile, and onion. Cook and stir until bubbly. Crush half of the corn chips. Place the crushed corn chips in the bottom of a 1 1/2-quart casserole. Pour in soup and chicken mixture; top with remaining corn chips. Bake chicken with chile and cheese at 350° for 20 minutes. Chicken chile cheese bake serves 4.

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Albondigas - Mexican Meatball Soup

Meatballs:
2 pounds lean ground beef
1 egg
1/2 cup masa harina mixed with 1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons red wine vinegar

The Broth:
2 tablespoons lard
2 tablespoon flour
1 1/2 quarts chicken stock
1 bunch scallions, finely chopped
1 Anahiem chile (roasted, peeled, seeded and chopped)
1 cup chopped ripe tomatoes
1/4 cup tomato sauce
4 garlic cloves minced
1/4 cup chopped mint
1/4 cup chopped cilantro

Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.
In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes. While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
Serve with mint and cilantro.

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Chile Beef Stew

2 pounds stew beef, cut in 1/2-inch pieces
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
2 tablespoons chili powder
1 can (14.5 ounces) tomatoes
1 can (4 ounces) chopped mild green chile peppers
1 cup heated beef broth
1 teaspoon salt
2 tablespoons flour
1/4 cup water
2 cans kidney beans or small red beans (28 to 32 ounces total)
1 can whole kernel corn, drained (approximately 15 ounces)

In a heavy Dutch oven or kettle, brown stew beef in vegetable oil. Remove meat; set aside and drain off all but 2 tablespoons of drippings. In the same kettle in the drippings, sauté onion, green pepper and garlic. Stir in chili powder. Continue cooking, stirring constantly, for about 1 minute. Add tomatoes and green chile; stir in hot beef broth. Add salt. Return meat to the pot; lower heat, cover, and simmer for about 1 1/2 to 2 hours, or until meat is tender. In a cup, blend flour with 1/4 cup water; stir into the stew. Cook, stirring constantly, until thickened. Add beans and corn and heat thoroughly. This beef stew serves 8.

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Chile Carnitas

1 Pound Boneless pork -- cut into 1" cubes
1 Tablespoon Dried Red New Mexican Chile
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly ground cumin
2 Cloves Garlic -- minced
2 teaspoons cilantro -- finely chopped
3/4 teaspoon salt

Combine all spices and rub the pork cubes with the mixture. Let the meat marinate at room temperature for an hour. Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F., or until the meat is quite crisp.

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Chile Rellenos Quiche

Pastry for single-crust pie (9 inches)
2 tablespoons cornmeal
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
3 eggs
3/4 cup sour cream
1 tablespoon minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. Sprinkle cornmeal over bottom of pastry shell. In a bowl, combine the cheeses; set aside 1/2 cup for topping. Add chilies to the remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

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Famous Dave's Corn Bread with Honey Jalapeno Glaze

1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounces) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

Jalapeño Honey Glaze:
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the Cornmeal mixture and mix gently - there should be no lumps, but do not over mix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown.

In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave's Corn Bread.

Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.

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Frito Pie

3 cups Fritos Original corn chips
3/4 cup Texas yellow onion, diced 1/4" or less
1 cup Mild Cheddar cheese, grated
2 cups Chili (your favorite)

Preheat oven to 350°F. Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half of the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining onion and cheese over the chili. Top with the remaining 1 cup of Fritos. Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

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Homemade Chile Rellenos

6 Ancho, Pasilla or Anaheim Chiles - or -
27 oz. can Poblano Peppers or Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Mexican Salsa (Your choice)
1 cup Corn oil

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile. (You should use gloves)
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them.

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Real Easy Picante Sauce

1 large can crushed tomatoes in puree sauce
1 tsp salt
3 large cloves of garlic, minced
8 jalapeno peppers, stemmed and seeded
1 tsp cilantro, dry (optional)
1/2 tsp cumin
garlic salt to enhance garlic flavor (optional)

Boil peppers in water for 5 minutes. Drain water from peppers, put in food processor and chop. Add crushed tomatoes, garlic, salt, cilantro, cumin and mix all together.

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Slow Cooker Taco Soup

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

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Smoky Tomatillo Salsa

1 Pound Tomatillos, husked
1 tablespoon Olive oil
1/4 C Red onion, finely chopped
1/2 C Fresh cilantro leaves, chopped
2 Canned chipotle chiles, finely chopped OR 2 dried chipolte chiles
1 tablespoon white vinegar
1 teaspoon dried leaf oregano (preferably Mexican oregano)
1/2 teaspoon salt

Heat the broiler, and cover a baking sheet with aluminum foil. With baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to 18 minutes, turning occasionally. Tomatillos will darken in spots. Remove from the broiler, allow to cool, and finely chop. Warm the olive oil in a skillet. Add the onion and sauté until softened. In a bowl, combine the onion and tomatillos. Stir in all remaining ingredients. May be served warm or cold. Makes about 2 cups.

Notes: If using dried chipolte chiles, remove stems and seeds, place them in a pan, cover with water and bring to a boil. Remove from heat and allow chiles to soak until softened (the skin may still feel papery and tough, but the pulp will be tender).

Process the chiles in a blender or food processor with only enough liquid to make a paste. If you are preparing only a small quantity, you may press the softened chiles through a sieve, rather than use a blender or food processor.

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Southwestern Egg Rolls

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

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Beef Tamales
(eHow.Com)

2 tbsp. all-purpose flour
6 dried Anaheim chiles - stemmed and seeded
1 bay leaf
1 1/4 lb. beef chuck roast - in one piece
1 tbsp. canola oil
1/2 lb. dried corn husks
1 garlic clove - peeled
1/8 tsp. garlic powder
1/3 lb. lard - chilled
1 1/2 lbs. fresh corn masa or 1 1/2 cups masa harina de maiz
1/2 onion - peeled
1 tsp. dried oregano
1 3/4 tsp. salt - plus more if desired

Preparing the Corn Husks and the Masa

1. Bring a large pot of water to a boil. Turn off the heat, add the corn husks to the pot and weight them with a plate so they are completely submerged. Let the corn husks soak for one hour.
2. If using fresh, store-bought masa, cream the lard and 3/4 teaspoon salt in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 cup water gradually to the mixer until all the masa is used.
3. Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of masa and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more water whipped in. If adding more water, do so in very small increments.
4. If using dried masa harina de maiz, cream the lard and salt and add the masa harina and one cup of the beef cooking liquid (from the next section) slowly. Whip until the masa is light and fluffy. Test as above, by dropping a ball of masa into a glass of water.

Preparing the Beef

5. Put the beef and 1 1/2 quarts water in a large pot. Bring to a boil and skim any gray foam that comes to the surface.
6. Let boil for two minutes and then add 1/2 tsp. salt, onion, bay leaf, and oregano. Simmer, covered, over medium heat for an hour or until the beef is tender.
7. While the beef is cooking, add the chiles to a pot with one quart of water and bring to a boil. Turn off the heat and let soak for 20 minutes.
8. Drain the chiles, reserving the soaking water. Puree the chiles in a food processor with the clove of garlic. Slowly add one cup of the soaking liquid to the puree.
9. Heat the canola oil in a saucepan over medium heat. Add the flour to the pan while rapidly stirring.
10. Allow flour to cook for 3 or 4 minutes. Add the chile puree, garlic powder and 1/2 teaspoon salt, stir, and cook for 15 minutes.
11. When the beef is done, remove from the pot and shred with two forks into thin strands. Strain the cooking liquid and use for the masa (if you're using dried masa harina de maiz).
12. Add the beef to the chile sauce and simmer for 15 minutes. Taste for seasoning and add more salt if desired.
13. Remove from heat and keep warm.

Making the Tamales

14. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.
15. Pat the husk dry with a paper towel and place about one heaping tbsp. masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and near the top.
16. Leave most of the lower half of the husk uncovered. Place a tbsp. or two of the meat mixture in a vertical line down the center of the masa.
17. Fold the sides of the husk toward each other and overlap them a little bit. Fold the empty bottom half of the husk up against the rest of the filled roll.
18. Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients and if at all possible, make sure the tops of the tamales are pointed upward in the basket.
19. Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.

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PASTA - HAPPY 400th RECIPE

2009-07-19T05:14:00.000-07:00

PASTA - HAPPY 400th RECIPE

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1. Salisbury Steak My Way
2. Zucchini Pasta with Sausage and Ground Beef
3. Taco Stuffed Shells
4. Quick, Easy-N-Fast Italian Hamburger Helper
5. Noodles Romanoff
6. Macaroni and Cheese
7. Macaroni - Cheese - Ham - Broccoli Casserole
8. Lazy Crock Pot Chicken
9. Kathy's Easy Chicken Noodles
10. Home-Style Beef-N-Noodles with Mushrooms and Onions
11. Harvest Pasta
12. Hot Dogs and Noodles
13. Fettuccine Alfredo
14. Easy Crockpot Lasagna
15. Creamy Pasta Primavera
16. Asian Beef and Noodles
17. Thai Noodle Soup

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Love those noodles!!! There are so many pastas and so many different ways to create dishes with pasta. I lova dat pasta!!! Try these recipes!

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Salisbury Steak My Way
Serves 8 -10

3 lbs lean ground beef
3 eggs
2 (1 ounce) envelopes instant onion soup mix
1 1/2 cups dry breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
2 tablespoons worcestershire sauce
4 tablespoons flour (optional)
4 cups beef broth (optional)
egg noodles to serve on

In a large bowl, beat eggs. Stir in soup/dip mix, bread crumbs, salt, pepper, garlic powder and Worcestershire sauce. Add beef; mix gently with wet hands. Press into thin oval shaped patties. Fry in a large skillet over medium heat until done, turning occasionally. Remove steaks and set aside. If gravy is desired then add 4 tablespoons of flour to the drippings in the pan; stirring until all the drippings are soaked into the flour. Add 4 cups of beef broth all at once; stirring constantly until thickened into gravy; season to taste. Add meat back to the pan of gravy; simmer until hot. Serve with mashed potatoes or cooked egg noodles.

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Zucchini Pasta with Sausage and Ground Beef

2 small zucchini
2 T oil
1 garlic clove
1 c diced tomatoes
1 t oregano
1/2 lb. cooked Italian sausage
1/2 lb. cooked ground beef
salt and pepper
1/4 c grated parmesan
pasta for serving over

Slice zucchini into ribbons, using vegetable peeler and turning as you go. Saute zucchini in oil til soft and edges are clear. Add s&p. Meanwhile, heat 1 T oil in pan, add garlic. Saute, then add tomatoes and oregano. Simmer few minutes, stir in sausage. Serve sauce over zucchini and past of your choice; sprinkle with parmesan.
Serves 2

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Taco Stuffed Shells

1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

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Quick, Easy-N-Fast Italian Hamburger Helper

8 oz. dry noodles
1 T. dried onion flakes
1/4 t. oregano
1/2 t. garlic powder
1/2 . basil
1/2 t. salt
1 lb. ground beef
3 1/2 C. water
8 oz. tomato sauce

Brown ground beef in a skillet. Add the water and bring it to a boil. Add noodles, tomato sauce and spices. Simmer for 20 minutes and serve.

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Noodles Romanoff

4 cups wide noodles (8 oz.)
2 cups sour cream
1/4 cup grated Parmesan cheese
1 tbs. chopped fresh chives
1/2 tsp. salt
1/8 tsp. pepper
1 clove, large of garlic, finely chopped
2 tbs. marg., melted
1/4 cup grated Parmesan cheese

Cook noodles as directed on package or in recipe. While noodles are cooking, mix sour cream, 1/4 cup cheese, the chives, salt, pepper and garlic. Drain noodles. Stir butter into noodles. Stir in sour cream mixture. Place on warm platter. Sprinkle with 1/4 cup cheese.

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Macaroni and Cheese

1 1/2 cups macaroni
4 tablespoons marg., divided
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon ground white pepper
1 cup shredded pepperjack cheese
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs

Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium heat, melt 2 tablespoons marg. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt and pepper. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish. Melt remaining 2 tablespoons marg. Stir in bread crumbs. Sprinkle over macaroni mixture. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

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Macaroni - Cheese - Ham - Broccoli Casserole

2 c. elbow macaroni (1 box)
2 1/2 c. shredded American cheese
2 c. diced precooked ham
2 c. broccoli (fresh or frozen), partially cooked

Make a white sauce of the following: 3 tbsp. flour 2 c. milk 3/4 tsp. dry mustard 1/4 tsp. black pepper 1 tsp. parsley flakes When cooked, mix in cheese and ham. Add macaroni and broccoli; mix well. Bake 30 minutes at 350 degrees (preheat oven). You can add mushrooms - use asparagus instead of broccoli.

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Lazy Crock Pot Chicken

1 pkg. boneless chicken breasts
1 can cream of chicken soup
1/4 c. flour
1 jar sliced mushrooms
salt, papper, and paprika
noodles to serve this on

Rinse chicken breasts. Put salt, pepper, and paprika on BOTH sides. Place in crock pot. Mix other ingred. together. Add to crock pot. Cook on LOW all day. Serve over noodles.

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Kathy's Easy Chicken Noodles

8 oz. curly noodles
2 cans cream of chicken soup
pepper

Cook the noodles and drain. Immediately add the soup (without milk or water) and stir to mix. Pepper and serve. Easy and delicious!

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Home-Style Beef-N-Noodles with Mushrooms and Onions

7 1/2-8 lbs boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
fresh coarse ground black pepper
oil
1 (32 ounce) box beef broth
1 large onion, cut into 1/2-inch sections and separated
1 (1 ounce) envelope French onion soup mix
1/4 cup A-1 Steak Sauce
1 tablespoon minced garlic
4 tablespoons butter
salt
2 (8 ounce) containers fresh sliced mushrooms
4 tablespoons cornstarch
4 tablespoons cold water
2 (16 ounce) bags egg noodles, cooked and drained

Try to find two 4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s). *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or
frying pan. (Should take about 10 minutes.).

When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, butter and a nice amount of salt. Add salt a 1/2 teaspoons at a time so you don't over do it. Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours. Stir occasionally. Add mushrooms, recover, and simmer 15-20 minutes longer.
Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit. Fold in cooked, drained noodles.
Serve with warm crusty bread and butter, and a side vegetable such as green beans, or salad.

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Harvest Pasta

1 lb. ground beef, cooked and drained
2 (14.5 ounce) cans diced tomatoes
1/3 cup pitted black olives
1/3 cup chopped bottled roasted red peppers
2 cloves garlic, minced
1 1/2 tablespoons balsamic vinegar
1 tablespoon white sugar, or more to taste
2 tablespoons olive oil
1 teaspoon dried oregano
black pepper to taste
1 pound penne pasta

Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer until the sauce begins to thicken, 20 to 30 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Once the tomato sauce is ready, pour into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree until smooth, then return to the pot. Alternately, you can use a stick blender and puree the sauce right in the cooking pot. Stir in hamburger, and simmer until hot. Pour the sauce over the cooked penne to serve.

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Hot Dogs and Noodles

1 lb. hot dogs, cut into chunks
4 cans (8 oz.) tomato sauce
1 tablespoon dried onion flakes
dash hot sauce
1 lb. bow tie noodles
1 8 oz. pkg. 4-cheese shredded Mexican cheese (or plain cheddar)

Heat hot dogs, tomato sauce, onion flakes and hot sauce. Prepare bow tie noodles. Preheat oven to 375°F. Place noodles in baking pan. Pour sauce mixture over and stir. Sprinkle cheese over top; place in oven until cheese melts (approximately 5 - 10 minutes).

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Fettuccine Alfredo

8 oz. uncooked fettuccini pasta
Alfred Sauce (see below)
Chopped fresh parsley

Cook fettuccine as directed on package. While fettuccine is cooking, make Alfredo Sauce. Drain fettuccine. Pour sauce over fettuccine; toss until fettuccine is well coated. Sprinkle with parsley.

Alfredo Sauce
1/2 cup butter or stick margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of pepper

Heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.

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Easy Crockpot Lasagna

1 pound chuck or 1/2 pound chuck
1/2 pound ground turkey
1 tsp Italian seasoning
1 28 oz jar spaghetti sauce (your favorite)
1/3 cup water
8 lasagna noodles
1 4 1/2 oz can mushrooms
1 15 oz carton ricotta cheese (optional)
2 cups shredded mozzarella cheese

Brown meat and seasoning, drain. Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot. Layer with beef mixture, sauce and
mushrooms. Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella. Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese. Cover, cook on high 1 hour. Reduce heat and cook on low 5 hrs. Yield: 4 servings

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Creamy Pasta Primavera

12 ounces pasta, bowtie noodles
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2" pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups skim milk
1/4 cup sour cream, light
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled

Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl. Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper. Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese. Serving Size: 4

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Asian Beef and Noodles

1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce

In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.

Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done. Add beef to skillet once more, cook 1-2 additional minutes.

American Chop Suey Variation: Instead of ramen noodles and flavoring packet, substitute leftover or pre-cooked pasta and one beef bouillon cube. Omit ginger and soy sauce. Add one 8-12 oz can diced tomatoes, tomato soup, or tomato sauce to skillet after beef has browned; continue as above. Serve wth microwave-melted cheese, or sprinkle with grated parmesan.

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Thai Noodle Soup

1 package (3 ounces) ramen noodles
3/4 pound chicken tenders
2 cans (about 14 ounces each) chicken broth
1/4 cup shredded carrot
1/4 cup frozen snow peas
2 tablespoons thinly sliced green onion tops
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
3 tablespoons chopped fresh cilantro
1/2 lime, cut into 4 wedges

Break noodles into pieces. Cook noodles according to package directions (discard flavor packet). Drain and set aside. Cut chicken tenders into 1/2-inch pieces. Combine chicken broth and chicken tenders in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes. Add carrot, snow peas, green onion tops, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with lime wedges.

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BURGERS

2009-07-18T05:13:00.000-07:00

BURGERS

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1. Steak Bacon Burger
2. Teriyaki Burgers
3. Mushroom Stuffed Burgers
4. Meat Loaf Burgers
5. Italian Burgers
6. Green Chile Burgers
7. Barbecue Beef Burgers
8. Hamburger Hero Sandwich
9. Ruben Burgers
10. White Castle Hamburgers
11. Fish Burger with Jalapeno Tartar Sauce
12. Salmon Burgers with Caesar Slaw
13. Tasty Tuna Burgers

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Juicy, fat, and can you eat two? Burgers are so delicious. They scream out summer and barbecues. Try these different ones and your mouth will dance.

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Steak Bacon Burger

1 to 1 1/4 pounds extra lean ground beef
2 to 3 teaspoons vegetable oil
1 clove garlic, finely minced
1 teaspoon salt
1/2 teaspoon seasoned pepper
4 strips bacon
6 to 8 ounces sliced mushrooms
3 tablespoons butter or marg.
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
1/4 teaspoon seasoned pepper

Combine ground beef, oil, garlic, salt and 1/4 teaspoon seasoned pepper. Mix well. Shape into 4 patties. Wrap each pattie with bacon, as you would a fillet mignon steak, and fasten with toothpicks. Cook on grill 10 to 15 minutes on each side or to desired doneness, or cook on broiler. In a skillet, sauté mushrooms in melted butter; add Worcestershire sauce, hot pepper sauce, and 1/4 teaspoon seasoned pepper. Serve with the mushroom sauce.
Serves 4.

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Teriyaki Burgers

1 1/4 to 1 1/2 pounds lean ground beef
2 slices of bread, crumbled
1/4 cup finely chopped onion
2 eggs, slightly beaten
1 1/2 tablespoons sugar
3 tablespoons soy sauce
1/4 cup water
1 clove garlic, finely minced
1/8 teaspoon ground ginger

Combine ground beef and remaining ingredients in a large bowl; blend well. Shape beef mixture into 6 patties. Broil for 10 to 15 minutes about 5 inches from heat, turning once. Serves 4.

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Mushroom Stuffed Burgers

1 1/2 pounds lean ground beef
1/4 cup finely chopped onion
2 eggs, slightly beaten
3/4 cup soft bread crumbs
1/4 cup ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
8 ounces sliced mushrooms
6 slices Cheddar, Mozzarella, or American cheese
6 split buns, toasted

Combine ground beef, onion, eggs, bread crumbs, ketchup, salt, and pepper; shape into into twelve thin (about 1/4-inch thick) patties. In a skillet, melt the butter and sauté the mushrooms until just tender. Place mushrooms on 6 of the patties. Top with remaining patties and seal edges. Broil or grill the burgers to desired doneness. Top each with a slice of cheese and let melt. Serve on split toasted buns.
Serves 6.

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Meat Loaf Burgers

1 1/2 lb of lean hamburger
1 eggs
6 crackers1/4 cup of ketchup
squirt of mustard
1/4 cup of brown sugar

Mix all of the above ingredients together. Make into hamburger patties, and put on the grill or fry in pan. When done, serve on buns with lettuce, tomatoes, onions, cheese etc.

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Italian Burgers

1 lb. lean ground beef
1/3 cup spaghetti sauce
2 tbs. finely chopped red onion
4 slices provolone cheese, cut in half
lettuce, sliced red onions, hamburger buns

Heat coals or gas grill for direct heat. Mix beef, spaghetti sauce and chopped onion. Shape mixture into 4 patties, about 3/4 inch thick. Cover and grill patties 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until no longer pink in center and juice is clear. Top with cheese. Place lettuce on bottoms of buns; top with burgers, sliced onion and tops of buns. Serve with spaghetti sauce.

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Green Chile Burgers

1 1/4 pounds ground beef
1 clove garlic crushed and finely minced
1/8 teaspoon ground black or seasoned pepper
1 teaspoon ground chile mild
1/2 teaspoon salt
4 slices Monterey Jack cheese or 1/2 cup shredded Mexican blend of cheeses
4 hamburger buns, split and toasted
1 can (4 ounces) chopped mild green chili peppers, drained
4 large slices sweet onion
1 medium tomato, sliced
4 leaves lettuce, romaine or your favorite
chunky salsa, fresh or good purchased salsa

Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into 4 flat patties. Preheat broiler or grill, then cook burgers about 4 inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese or grated cheese on each burger. Top each bun with a hamburger patty and cheese, green chile peppers, an onion slice, tomato slice, and lettuce leaf. Serve burgers with a dish of salsa on the side.
Serves 4.

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Barbecue Beef Burgers

1 cup soft bread crumbs
1/2 cup milk
1 pound lean ground beef
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup barbecue sauce

Moisten bread crumbs with half of the milk. Add ground beef, remaining milk, onion, and seasonings. Mix well. Shape mixture into large patties. Brown patties on both sides in hot oil. Pour barbecue sauce over patties; cover and cook for 15 minutes. Serve with fries and a tossed salad.
Serves 4.

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Hamburger Hero Sandwich

1 cup chopped onion
2 tablespoons vegetable oil
2 pounds lean ground beef
1 can (15 ounces) tomato sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
4 large hero rolls, split and buttered
8 ounces sliced mozzarella cheese
pimiento stuffed green olives, sliced, or dill pickle slices

Preparation:
Heat vegetable oil in a large heavy skillet over medium heat; sauté onion until tender. Add ground beef to skillet; brown, breaking up as it cooks. Drain off excess grease and return skillet to heat. Add tomato sauce, oregano, and salt. Simmer, uncovered, for 10 minutes.

Spoon meat mixture over buttered rolls; top with cheese triangles then arrange sliced green olives or pickle slices over the cheese. Broil for 3 minutes, about 4 inches from heat source, or until cheese begins to melt.
Makes 8 open face sandwiches.

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Ruben Burgers

1 small onion, sliced
1 tablespoon butter or marg.
1 pound lean ground beef or ground chuck
4 slices rye bread
8 to 16 ounces sauerkraut, drained and rinsed
4 slices Swiss cheese
Thousand Island Dressing, optional
dill pickle slices, optional

Sauté the onion slices in butter; set aside. Shape ground beef into four patties; fry in skillet or broil to desired doneness, turning to evenly brown. Place hamburger patties on the rye bread slices on a broiler rack. Top burgers with sauerkraut, onion, and cheese. Broil until cheese is melted. Serve with Thousand Island dressing or pickle slices if desired.
Makes 4 Reuben Burgers.

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White Castle Hamburgers

1 1/2 lbs ground chuck
1 (4 tablespoon) envelope onion soup mix
1 egg
1/2 teaspoon pepper
2 tablespoons water
1/3 cup breadcrumbs
24 small square dinner rolls
American cheese (optional)
pickle (optional)

Sauce
1/2 cup mustard
1/2 cup ketchup

Preheat oven to 400°F.

Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan. Prick with a fork. Bake for 10 minutes. Drain off juices (if there's a lot of excess). Cool. Cut into 24 squares. Place squares on dinner rolls. Combine mustard and ketchup and spread on rolls. Top with pickles and cheese, if desired.
This makes 12 servings of 2 hamburgers each.

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Fish Burger with Jalapeno Tartar Sauce

For Fish:
1 1/2 pounds cod or other white fish
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 tablespoon butter or margarine, melted
1 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper
3/4 cup crushed cornflakes cereal
Vegetable oil
Red Leaf lettuce leaves, tomato slices, and red onion slices
Jalapeño Tartar Sauce (see below)
6 sandwich buns, split

Place fish in lightly greased 13- x 9-inch baking dish; cover with aluminum foil. Bake at 400° for 20 minutes or until fish flakes with a fork. Drain; cool and flake.
Combine egg through red pepper in a large bowl. Stir in flaked fish. Shape into 6 patties; coat with crushed cereal. Place on paper towels; refrigerate 1 hour. Pour oil to a depth of 1/2 inch in a large heavy skillet. Fry patties in hot oil over medium heat about 2 minutes on each side or until golden. Drain on paper towels. Serve in buns with lettuce, tomato, onion, and Jalapeño Tartar Sauce.

Jalapeno Tartar Sauce

1 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon chopped fresh chives
1 tablespoon small capers, drained
1 teaspoon dried dillweed
1 jalapeño pepper, minced

Combine all ingredients; cover and chill.

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Salmon Burgers with Caesar Slaw
Food Network.Com - Rachael Ray

1 (14-ounce) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano or Romano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

To a salad bowl add the remaining zest and lemon juice, remaining garlic, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw.

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Tasty Tuna Burgers

1 (6 ounce) can tuna, drained
1 egg
1/2 cup Italian seasoned bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayonnaise
2 tablespoons chili sauce
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
4 hamburger buns
1 tomato, sliced
4 leaves of lettuce (optional)

Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.

Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices and lettuce leaves, if desired.

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RICE DISHES

2009-07-17T06:25:00.000-07:00

RICE DISHES

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1. Grandma Frankie's Rice Pudding
2. Summer Fruit and Rice Salad
3. Glorified Rice
4. Pistachio Salad
5. Kathy's Spanish Rice
6. Yellow Rice
7. Rice Verde
8. Rice Pilaf
9. Homemade Rice-a-roni
10. Basic Fried Rice
11. Red Beans and Rice Mix
12. Dirty Rice
13. Chicken Fajita Rice
14. Chicken Curry
15. Cajun Sausage and Rice
16. Beefy Beans and Rice
17. Bacon Shallot Rice Pilaf
18. Broccoli - Cheese with Rice
19. 30-Minute Chicken and Rice
20. Orzo Salad with Red Wine Vinaigrette

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I am such a rice lover. They make great side dishes and help to round out the meal and fill you up. There are so many varieties of rice and ways to make it. Enjoy!!!

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Grandma Frankie's Rice Pudding

6 eggs, beaten
5 c. milk
1 cup sugar
1/4 tsp. salt
1 1/2 tbs. cinnamon
2 tsp. vanilla extract
4 cups cooked rice
3/4 cups raisins
Half and Half for pouring over when serving

Combine all ingredients (except Half and Half) in large pot on stove and heat through just enough to melt and blend sugar. Pour into a 9 X 13" baking dish. Sprinkle cinnamon on top. Set pan on top rack of oven and place another pan of water on bottom rack. Bake in 325 degree oven for about 1 hour. After first 30 minutes, stir to blend and smooth out again. Continue baking until knife inserted near center of pudding comes out clean. Serve warm or cold. Pour Half and Half over your serving in bowl. It's wonderful like this. Serves about 6 to 8.

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Summer Fruit and Rice Salad

1 c. white rice
1 (8 oz.) carton banana or peach low-fat yogurt
1 tbsp. honey
1 ripe banana, sliced
2 c. diced or sliced fresh fruits and berries
1/4 c. chopped pecans, toasted

Cook rice according to package directions, omitting butter and salt. Transfer rice to large bowl and cool slightly. Combine yogurt and honey. Stir into rice. Cover and chill. Just before serving, stir in fruit and pecans.

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Glorified Rice

2 (9 oz.) can crushed pineapple
1 1/2 cups cooked white rice (cooled)
1 1/3 cups water
1/2 tsp. salt
3 cups mini marshmallows
small jar marishino cherries, drained, towel dried, and cut in half
Large tub Cool Whip

Drain pineapple, reserve syrup. In saucepan, combine rice, water, syrup and salt. Mix just to moisten rice. Bring quickly to boil, cover and simmer for 5 minutes. Remove from heat for 5 minutes and add all fruit and marshmallows. Cool and fold in Cool Whip and cherries. Chill until ready to serve.

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Pistachio Salad

1 (3 1/2 oz.) pkg. instant pistachio pudding
1 (12 oz.) container frozen non-dairy whipped topping, thawed
1 (30 oz.) can fruit cocktail, with juice
1 c. cooked rice
1 c. mini marshmallows

In large bowl with rubber spatula combine pudding, non-dairy topping, fruit cocktail with juice, rice and marshmallows. Stir until well blended. Chill until ready to serve.

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Kathy's Spanish Rice
(reprinted from Fiesta Favorites)

2 cups white long-grain rice
1 tablespoon cooking oil
2 teas. salt
1/2 (8 oz.) can tomato sauce (freeze extra for next batch of rice)
1 tbs. dry minced onion
2 teas. garlic powder
2 teas. dry parsley
1 heaping tbs. chicken flavor bouillon (powdered form)
-------- you can subst. 2 bouillon cubes dissolved in a little hot water
Enough hot water to cover rice a good 2 inches

Put the oil in the pan and fry the uncooked rice in the oil until the rice is lightly browned. Stir constantly. Add the salt and the tomato sauce and stir quickly. Pour over the hot water and make sure the rice is well covered with water a good 2 inches. Stir in the rest of the ingredients and bring to a full rolling boil as you stir it. Turn down heat to low simmer, cover and simmer until water is boiled off. You don't want to peek too often. This takes approx. 20 mins. depending on how much water you covered the rice with. You want it on a slow simmer. Remove from heat and let set in pan for another 15-20 mins. Fluff the rice and serve.

(Note------- I put leftover rice in small baggies and freeze for later. You can reheat by putting in microwave dish, add about 2 tbs. water------ and heat for about 3 mins.)

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Yellow Rice

2 teaspoons butter or margarine
1/4 to 1/2 cup finely diced onion
2/3 cups long grain rice
1 1/2 cups water
1 1/2 teaspoon tumeric or 1/2 teaspoon saffron
1 teaspoon salt
other spices or seasonings to taste, including chicken bouillon cubes, chicken stock in place of part of the water.

Saute onions in the butter in a large deep skillet for which you have a good fitting lid. About 5 minutes at medium heat. Add remaining dry ingredients, and stir well.
Pour in your water, (or chicken stock with water). Bring contents of skillet to boil, then cover. Turn down the heat on the burner to medium low, or low enough the contents will simmer without boiling over. Allow the contents to simmer for 15 minutes, or until the water is absorbed by the rice. Keep the lid closed during this step.
Check to make sure the rice is tender. Because the proportion of water to rice may vary, and cooking time may vary due to differences in elevation, adjust recipe as needed.

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Rice Verde

2 cups water or vegetable broth or chicken broth
1 cup rice
1/4 cup green onion, chopped
1/2 cup cilantro, chopped
1 garlic clove, minced
1 teaspoon salt (to taste)
1 teaspoon cayenne, minced or 1/2 hot pepper, minced
1 teaspoon olive oil

Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,. Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges. Toss in remaining ingredients EXCEPT LIQUID and saute for one minute. Add water/broth, stir and cover tightly. Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.

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Rice Pilaf

1 stick butter
2 cans chicken broth
1 cup long grain rice (not Minute Rice)
2 clumps coiled vermicelli
salt and pepper
1 small pkg. sliced mushrooms (optional)

Spray small pot with cooking oil, melt butter. Be careful not to burn the butter -- melt at a lower temperature if necessary. Add broken vermicelli and mushrooms and brown. Add rice and one can broth. Salt and pepper to taste. Allow to simmer (around 10 minutes) until broth is almost gone, stirring occasionally. Add second can of broth; allow to simmer, stirring occasionally until broth is absorbed.

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Homemade Rice-a-roni

3/4 cup rice
1/2 cup angel-hair pasta, broken into small pieces - or vermicelli if you can find it
2 tablespoons butter or margarine
1 cube Knorr bouillon, beef or chicken
1/4 cup diced onion (for beef version)
2 2/3 cups hot water
Turn this recipe into a puzzle! [click]

Directions:

In medium skillet (with lid), melt the butter or margarine over medium heat. Add rice and pasta and cook, stirring, until lightly browned. Dissolve bouillon cube or soup mix in 2-2/3 cups hot water and add to skillet. (Also add diced onion if not using soup mix for the beef flavor.) Bring to a simmer and cover. Simmer on low heat, covered, approximately 20 minutes, or until water is absorbed and rice is tender. If necessary, add more water and continue simmering until rice is tender.

For the chicken version, you could cut out the bouillon and just use a package or so of dry chicken noodle soup mix - with the added convenience that it already has the tiny noodles, so you don't have to spend time breaking up the angel-hair pasta.

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Basic Fried Rice

2 cups cooked rice(white or brown)
1 large onion(diced)
3 large mushrooms(diced)
1 egg(scrambled)
1 cup diced chicken or shrimp or pork or beef
1 tablespoon soy sauce(more if you want)
1/2 tablespoon brown sauce

1. Measure leftover rice and set aside.
2. In a large pan put a little oil and add the chopped onions; cook on low heat till just about done; push aside.
3. Add the chopped mushroom and cook just a couple of minutes.
4. Any extras you may add at this time–frizzle a little.
5. Add the beaten egg and scramble till done and then chop up in the pan till fine.
6. Add the soy sauce and brown sauce and stir well.
7. Add the meat.
8. Heat through and serve

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Red Beans and Rice Mix

1 bay leaf
1 tablespoon dried sweet red pepper flakes
1 tablespoon dried minced onion
2 teaspoons seasoned salt
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon celery seed
1/2 teaspoon dried minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 cups dry kidney beans
1 cup uncooked long grain rice

Additional Ingredients:
4 1/2 cups water, divided
1 1/2 pounds smoked ham hocks
1 pound smoked sausage, sliced
1/2 teaspoon salt
Minced fresh parsley

Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch.

To prepare red beans and rice:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. REMOVE BAY LEAF. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired.

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Dirty Rice

1 lb. hot sausage
1 onion, chopped
1 green pepper, chopped
1 beef bouillon cube
1 bag rice

Cook sausage, onion and green pepper together until brown. Cook rice until done, drain and mix with sausage mixture.

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Chicken Fajita Rice

Ingredients:
3/4 cup uncooked Extra Long Grain Rice
1 can (14.5 oz.) chicken broth
1 Tbsp. dry taco seasoning mix
1 medium green bell pepper, cut into thin strips
1 medium red or yellow bell pepper, cut into thin strips
1 medium onion, cut into thin wedges
1 jar (16 oz.) chunky salsa
2 cans (5 oz. each) chunk chicken breast
Sour cream, shredded Cheddar cheese, sliced ripe olives, sliced green onions and/or guacamole

Preparation:
In medium saucepan, combine rice, chicken broth and taco seasoning mix; stir lightly. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes or until liquid is absorbed. Remove from heat; keep warm. Spray large nonstick skillet with nonstick cooking spray; heat for 1 minute over medium-high heat. Add bell pepper strips and onion wedges. Cook and stir about 5 minutes or until onions are just tender. Stir in salsa; heat 1 minute. Lightly stir chicken into vegetable mixture; heat through. Serve over rice mixture with sour cream, cheese, olives, green onions and/or guacamole. Serves 5

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Chicken Curry

Chicken Curry Ingredients:
2 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup chopped apple
1/2 cup chopped dried apricots
1/3 cup golden raisins
1 can (14.5 oz.) chicken broth
1 Tbsp. curry powder
4 cups cooked Brown Rice

Preparation:
In large skillet, heat oil over medium heat. Add chicken, onion and garlic. Stir-fry 5 minutes or until chicken is no longer pink. Remove chicken mixture from skillet. Stir in apples, apricots, raisins, chicken broth and curry. Simmer 10-15 minutes or until fruit is tender and sauce thickens. Stir in chicken mixture. Cook until thoroughly heated. Serve over rice. Serves 4

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Cajun Sausage and Rice

Ingredients:
1 cup Extra Long Grain Rice
8 oz. sliced smoked link sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups sliced okra
1 can (16 oz.) whole tomatoes
1 can (10.75 oz.) chicken broth
2 cups water
1 tsp. sage
1 tsp. hot sauce
Salt and pepper to taste

Preparation:
In large pan, combine all ingredients. Bring mixture to a boil; cover, reduce heat and simmer 20 minutes. Remove lid and simmer additional 5-10 minutes. Serves 8

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Beefy Beans and Rice

Ingredients:
1 lb. ground beef
1 small onion, chopped
1/2 cup seeded, chopped green pepper
1 tsp. salt
1 can (16 oz.) pork and beans
1/2 cup ketchup
1 tsp. Worcestershire sauce
2 cups cooked long grain rice

Preparation:
Brown beef, onion and green pepper; drain fat. Mix with remaining ingredients; Spoon into casserole dish and bake 20 minutes at 350F. Serves 8

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Bacon Shallot Rice Pilaf

2 pieces thick-sliced bacon, cut into 1/2 inch pieces
1/4 cup orzo pasta
1/4 cup chopped shallots
1/2 cup long-grain rice
1/2 cup low sodium chicken broth
1/2 cup water
1/8 teaspoon salt

1. Cook bacon in medium saucepan over medium-high heat until browned, turning frequently; transfer bacon with slotted spoon to paper towels to drain and set aside.
2. Add orzo to saucepan, and cook and stir 3 to 4 minutes. Add shallots, and cook and stir until shallots are tender and orzo is golden, 3 to 4 minutes longer.
3. Add rice, stirring to coat with fat. Add broth, water and salt. Bring to boil, cover, reduce to simmer, and cook until liquid is absorbed, 15 to 18 minutes.
4. Remove from heat. Let stand 5 minutes. Sprinkle reserved bacon on top. Serve hot.

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Broccoli - Cheese with Rice

1 small pkg. frozen chopped broccoli
about 4-6 slices of Velveeta cheese (depending on how cheesy you like it)
1 medium - small sized bag of rice.
1 c. of milk

Put stove on low and bring milk to a simmer. Shred and melt the cheese in the milk. Stir until melted and blended. Once the milk/chees mixture has thickened, your sauce is done. Place sauce aside.

Cook the rice and set aside. Cook the broccoli until tender in another pot. Mix rice, broccoli, and cheese sauce together and serve.

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30-Minute Chicken and Rice

1 cup chopped onion
2 Tbsp. butter or margarine
1 cup uncooked rice
1 clove garlic, minced
1/4 tsp. ground white pepper
1/8 tsp. ground turmeric
2 cups chicken broth
2 cups cooked chicken cubes
3/4 cup sliced mushrooms
1/2 cup chopped green pepper
1 large tomato, peeled and cut into wedges

Preparation:
Cook onion in butter in large skillet over medium heat until soft but not brown. Stir in rice and garlic; cook, stirring, over medium heat until rice is golden. Add white pepper, turmeric and broth. Bring to a boil, stirring once or twice. Reduce heat, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed. Add chicken cubes, mushrooms, green pepper and tomato; cover and cook 5 minutes. (Courtesy of the USA Rice Federation)

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Orzo Salad with Red Wine Vinaigrette
Giada De Laurentiis - Foods Network.Com
(Reprinted from Salad page)

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, (recipe follows)
Salt and freshly ground black pepper

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: 1 3/4 cups

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SOUR CREAM

2009-07-16T04:44:00.000-07:00

SOUR CREAM

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1. Sour Cream Cucumber Dill Dip
2. Herbed Sour Cream Blue Cheese Dip
3. Cheesy Sour Cream Salsa Dip
4. Sour Cream Donuts
5. Sour Cream Blueberry Scones
6. Raisin Sour Cream Bars
7. Sour Cream Chocolate Chip Cake
8. Sour Cream Coffee Cake
9. Sour Cream Mocha Cake
10. Sour Cream Pear Bundt Cake
11. Easy Beef Casserole
12. Beef Fajitas Crockpot Recipe
13. Beef Stroganoff
14. Chicken and Sour Cream Enchiladas
15. Mexican Casserole
16. Sour Cream and Hamburger Layered Casserole
17. Scalloped Potatoes
18. Sour Cream Chicken Potato Casserole
19. Baked Rice with Chiles
20. Baked Taco Sandwich

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Sour cream can be used for many things. It gives a tart flavor to dips and a moistness to baked goods. Here are some fun sour cream recipes.

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Sour Cream Cucumber Dill Dip

1 (16 ounce) container sour cream
1 cucumber, peeled, grated and squeezed as dry as possible
1 cup fresh dill, chopped
1/4 cup lemon juice, or to taste
1 teaspoon salt, or to taste

Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

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Herbed Sour Cream Blue Cheese Dip

1 cup sour cream
8 oz Philadelphia Cream Cheese, softened
1/3 cup blue cheese (or blue cheese crumbles)
2 tablespoons fresh chives or scallions, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh herbs (thyme, rosemary, basil, oregano)
2 teaspoons fresh garlic, finely minced
1 teaspoon Mrs. Dash (optional)
1/4 teaspoon red pepper flakes
1/4 teaspoon cracked black pepper

Allow cream cheese to sit at room temperature for 20-30 minutes before using. In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, blue cheese, and remaining ingredients, mixing well. Cover and refrigerate one hour before serving.

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Cheesy Sour Cream Salsa Dip

1 (16 ounce) container sour cream
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1/2 (1 ounce) package dry ranch salad dressing mix
1 (6 ounce) can sliced black olives, drained
1 cup shredded Cheddar cheese

Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

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Sour Cream Donuts

3 eggs
1 c. sour cream
1 c. sugar
1 tsp. baking soda
4 c. flour
1 tsp. nutmeg

Combine eggs and sugar. Combine sour cream and soda. Combine both mixtures and flour and nutmeg. Blend thoroughly. Roll on floured board to 1/4 inch thick. Cut with doughnut cutter. Fry in deep fat.

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Sour Cream Blueberry Scones

1 cup sour cream
1 large egg, slightly beaten
1 1/2 tsp. vanilla
1 teaspoon baking soda
4 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2-1 teaspoon cinnamon
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease. In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe. In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries. Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepared baking sheet about 2-inches apart. Bake for about 12-15 minutes or until the the bottoms are browned. Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

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Raisin Sour Cream Bars

2 cups raisins
1 cup white sugar
3 eggs
2 1/2 tablespoons cornstarch
1 1/2 cups sour cream
1 teaspoon ground cinnamon
1 cup packed brown sugar
1 3/4 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 cup marg., softened

Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan. Cook first six ingredients over low heat until well blended. Set aside to cool. In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan. Pour cooked mixture over crust and crumble the other half of crust over the top. Bake for 20 minutes.

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Sour Cream Chocolate Chip Cake

1/2 cup marg., softened
1 cup white sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside. In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and mix well. Add flour mixture and mix thoroughly. Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.

For 9 X 13" cake, double recipe and bake for 35 mins. or until cake tests done. Frost as desired.

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Sour Cream Coffee Cake

Topping:

1 cup pecans
1/4 cup melted butter
1/4 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon

Pour melted butter, white and brown sugar and cinnamon into a food processor or blender. Process until combined. Add pecan and pulse several times until coarsely chopped (do not over process).

Cake:

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup soft shortening
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream

Preheat oven to 350°F. Butter a 9" spring form pan generously. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. In a food processor or blender, put eggs, shortening, sugar and vanilla and process until smooth. Add half of the sour cream and half of the flour mixture; process again until smooth. Add the remaining sour cream and flour; scrape down sides of container using a silicone spatula and mix again. Pour half the batter into the spring form pan and spread with the spatula. Sprinkle half of the topping mixture evenly over batter. Cover with the remaining batter and sprinkle again with topping.

Bake for 45-55 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool for 10 minutes before removing from pan. Allow to sit for at least 30 minutes before cutting and serving.

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Sour Cream Mocha Cake

2 cups semisweet chocolate chips
1/2 cup sour cream, room temperature
1/2 cup vegetable oil
2 eggs
2 cups white sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant coffee powder
1 cup warm water
1/2 cup chopped walnuts

Microwave 1 cup chocolate chips in a small, microwave-safe bowl on high for 1 minute; stir. Cook at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature. Beat melted chocolate, sour cream, oil and eggs in large mixer bowl. Beat in sugar, flour, baking soda and salt. Dissolve coffee crystals in water; gradually beat into batter. Pour into greased 13 x 9-inch baking pan. Sprinkle the remaining 1 cup chocolate chips and the chopped nuts over the top of the cake. Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes or until cake tests done.

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Sour Cream Pear Bundt Cake

1 tablespoon marg.
2 tablespoons cinnamon sugar
3 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup marg., softened
1 1/3 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cups sour cream
3 medium pears, cored and finely chopped
3/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
1/2 cup caramel ice cream topping

Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess. In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside. In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula. In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.

Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely. When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

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Easy Beef Casserole

2 cans of mushroom soup
1 container of sour cream (small)
1 ½ lb hamburger
1 ½ box of cooked elbow macaroni
1 medium onion cut up or chopped
1 small can of peas drained
¾ teaspoon of salt
½ teaspoon Accent
Or 1 can of cream of chicken and 1 can of mushroom soup instead of 2 cans of mushroom soup

Brown hamburger in skillet, add onion. Cook macaroni following package directions, but leaving slightly underdone. Pre-heat oven at 350 degrees. Put in casserole dish and mix all together. Bake at 350 degrees for 30 minutes making sure dish is covered.

Optional: Add bread crumbs to the top of the dish being baked.

Optional: 3 cups of any cooked noodles.

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Beef Fajitas Crockpot Recipe

1-1/2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 clove garlic, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6-8 flour tortillas
shredded cheddar cheese
salsa
sour cream
lettuce
tomato

Brown the steak in oil. Place the steak and drippings into the crockpot. Add lemon juice, garlic, cumin, salt, and chili powder; mix well. Cover and cook on HIGH for 2-1/2 to 3 hours, or until the meat is tender. Add green pepper and onion; cover and cook for 1 hour more. Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.

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Beef Stroganoff

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup water
salt to taste
ground black pepper to taste

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and water. Heat briefly then salt and pepper to taste. Serve over wide egg noodles.

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Chicken and Sour Cream Enchiladas

2 cups chopped cooked chicken
1 cup sour cream
1 1/2 cups Shredded Colby & Monterey Jack cheese, divided
1 cup salsa, divided
2 tablespoons chopped cilantro
1 teaspoon ground cumin
10 flour tortillas
1 cup shredded lettuce
1 medium tomatoes, chopped

Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

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Mexican Casserole

1 lb. hamburger, browned
1 can chili beans
1 sm. can tomato sauce
1 can enchilada sauce
4 oz. shredded cheese
1/2 pkg. Dorito chips
1 (16 oz.) sour cream

Mix all ingredients together with chips and pour into long casserole dish. Sprinkle with 1/2 the cheese. Bake 25 minutes in 350 degree oven. Spread sour cream over all and sprinkle the rest of the cheese. Bake another 5 minutes or until cheese melts. Serve over diced lettuce and tomato.

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Sour Cream and Hamburger Layered Casserole

2 lbs. lean ground beef
2 tbsp. butter, melted
1 (15 oz.) can tomato sauce
2 cloves garlic, crushed
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
3/4 c. green onions, thinly sliced
1/3 c. fine egg noodles, cooked
2 c. (8 oz.) Cheddar cheese, shredded
1/8 tsp. paprika

Cook ground beef in melted butter in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain well. Add tomato sauce and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Transfer meat mixture to a buttered 13 x 9 x 2 inch baking dish. Set aside.

Beat cream cheese and sour cream at low speed of an electric mixer until smooth. Add green onions, stirring gently to combine. Spread cream cheese mixture evenly over meat mixture. Top with noodles. Sprinkle Cheddar cheese over casserole. Sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until hot and bubbly. Yield: 8 servings.

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Scalloped Potatoes

5 med. white potatoes
1 pkg. sour cream
1 onion, chopped fine
1 pkg. Cheddar cheese

Slice potatoes. Then boil, half done, then pour half in pan. Sprinkle cheese and add more potatoes after covering the cheese with the potatoes. Add more cheese and pour on the sour cream and onion. The preheat for 15 minutes at 350 degrees. 6 servings.

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Sour Cream Chicken Potato Casserole

2 large potatoes, quartered
1 cup freshly grated Parmesan cheese, divided
1 1/2 cups sour cream, divided
1/4 cup sun-dried tomatoes
2 tablespoons butter
1 cup fresh spinach leaves
1 clove garlic
2 tablespoons olive oil, or as needed
1 red onion, chopped
1/2 large green bell pepper, chopped
10 chicken tenders (not breaded) or 3 boneless chicken breasts
cut into 2 inch strips

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender but firm. Cool, and partially mash together with 3/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.

Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth. Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.

Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream. Bake 15 minutes in the preheated oven, until lightly browned.

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Baked Rice with Green Chiles

1 cup uncooked long grain rice
2 cups water
1 cup sour cream
1/2 cup shredded colby cheese
1/2 cup shredded cheddar cheese
1 tsp. salt
2 (4 oz.) cans chopped green chilies, drained
1/2 cup shredded cheddar

Heat rice and water to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 15 minutes (do not lift cover or stir) or until rice is tender and liquid is absorbed. Fluff rice with fork. Heat oven to 350°. Mix all ingredients except 1/2 cup of the Cheddar cheese in ungreased 2-quart casserole. Bake uncovered about 30 minutes or until heated through. During last 5 minutes of baking, sprinkle with remaining cheese. Bake until cheese is melted.

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Baked Taco Sandwich

1 pound ground beef
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 cup Original Bisquick® mix
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 ounces)
Sour cream
Shredded lettuce
Chopped tomato

Heat oven to 450?F. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.
Makes 4 servings

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STRAWBERRIES

2009-07-15T05:52:00.000-07:00

STRAWBERRIES

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1. Banana and Strawberry Pudding
2. Cran-Strawberry Jello Mold
3. Chcolate Dipped Strawberries
4. Easy Strawberry Jam
5. Fruit Dessert Pizza
6. Old-Fashioned Strawberry Shortcake
7. Park Avenue Strawberry Bread
8. Strawberry Cake
9. Strawberry Mousse
10. Strawberry Crumble Bars
11. Strawberry Layer Cake with Strawberry Buttercream Icing
12. Strawberry Sorbet
13. Bavarian Strawberries
14. Strawberry Lemonade

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YUMMY!!! Strawberries are the star of summer. They are fresh and wonderful and fun to experiment with. Try these recipes.

*******************************
Banana and Strawberry Pudding

1 box of Jello French Vanilla Instant pudding
1 box of Jello Banana Cream Instant pudding
milk
1 large container of Whipped cream
3-4 ripe bananas
1 small carton of strawberries
1 bag vanilla wafers

The amount of layers depends on the dish it is prepared in. You can use a 9 X 13" baking dish.
In a bowl combine both boxes of pudding mix and prepare according to the package directions omitting 1 cup of milk.
Fold half of the whipped cream into the pudding mixture. Now make a layer of vanilla wafers on the bottom of your casserole dish (none of the wafers should be on top of one another), then slice bananas over the wafers until you get an even cover but you should still be able to see the first layer.

Now slice strawberries over the bananas. The next layer will be the pudding. Start over with the vanilla wafers, continue layer up to the pudding.
After you've applied a layer of pudding, line the sides of the pan with wafers. Take the rest of the whipped cream and spread it on top.
Crush the remaining wafers and crumbs, and then sprinkle them on top of whipped cream.

**************************
Cran-Strawberry Jello Mold

2 (3 oz. each) pkg. raspberry Jello
2 c. boiling water (water and strawberry juice to equal 2 c.)
1 can whole cranberries
1 (20 oz.) can crushed pineapple, drained
1 sm. box frozen strawberries, thawed and drained, save juice

Dissolve Jello in boiling water and strawberry juice. Add 1 can whole cranberries jellied cranberries. Mix well until cranberries are separated. Add drained pineapple and strawberries. Put in Jello mold and chill.

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Chocolate Dipped Strawberries

1 pint med.-large strawberries (18-20)
1/2 cup semisweet chocolate chips or white baking chips
1 tsp. shortening or veg. oil

1. Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
2. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted.
3. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on cookie sheet.
4. Refrigerate uncovered about 30 minutes or until chocolate is firm or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

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Easy Strawberry Jam

6 pints strawberries, washed
3 cups sugar
1 1/3 cups liquid pectin
Juice of one fresh lemon

In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice. Bring the liquid to boil, reduce heat to medium-low and simmer for 35 minutes, stirring occasionally.

Spoon the hot mixture into 10 (1/2 pint) hot sterilized jars, filling to within 1/2 inch of the top. With a clean, damp towel, wipe and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 5 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool , dark place.

Makes 10 half-pint jars.

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Fruit Dessert Pizza

1 Tube Refrigerated Sugar Cookie Dough
8 oz. Cream Cheese (Lo-fat is fine)
2 T. sugar
1 1/2 t. Vanilla extract
Assorted fruit: sliced strawberries, sliced kiwi, blueberries, blackberries,
raspberries, pineapple chunks
(well-drained and blotted if canned), mandarin oranges (well-drained and blotted)
6-8 oz. Apricot and/or Peach preserves, whirred smooth with an immersion blender

Pat cookie dough into greased and floured 15-in. pizza pan. Bake til light golden brown. Cool in pan. In medium bowl, mix cream cheese, sugar and vanilla
until creamy. Spread over the cooled "crust". Arrange fruit over cheese in concentric circles. In pan over low heat, or in microwave, heat jam slightly.
Brush over the entire "pizza", including crust with a pastry brush. Chill, and cut into wedges like a pizza.

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Old-Fashioned Strawberry Shortcake
(by What's America Cooking.Net)

5 cups fresh strawberries
2 to 3 tablespoons sugar
Shortcake (see recipe below)
3 cups chilled whipping cream
Sugar to taste

Wash and hull strawberries; drain. Either leave the strawberries whole or sliced.
Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife.
In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake.
In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.

To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream. NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using.

Makes 8 servings.

Shortcake:
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 egg, beaten
1 1/4 cups milk

Preheat oven to 400 degrees F. Grease two large baking sheets. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk. On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds. Bake 15 to 17 minutes or until golden brown.

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Park Avenue Strawberry Bread
by A Park Avenue Mansion

1 10-oz. package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon

Preheat oven to 325 degrees
Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing.
Makes 1 loaf

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Strawberry Cake

CAKE:

1 package white cake mix
1 package o gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs

ICING:

1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries

CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.

ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake.

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Strawberry Mousse

1 package sliced strawberries, frozen
1 envelope unflavored gelatine
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract

Defrost and drain the strawberries. Put the juice in a measuring cup and add enough cold water to make 1 cup of liquid. Soften the gelatine in this liquid for 5 minutes, then add 1 cup of boiling water and stir until the gelatine is dissolved. Add the strawberries. Cool the mixture for 30 minutes or until it is slightly thickened. Meanwhile whip the cream until slightly thickened. Add the sugar gradually, beating constantly, until the cream is thick. Add the vanilla. Fold the whipped cream into the strawberry and gelatine mixture. Pour into a fancy mold. Chill in the refrigerator for 2 hours or until firm.

Serves 6.

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Strawberry Crumble Bars

2 cups Bisquick
1 cup quick cooking oats
3/4 cups packed brown sugar
1/2 cup marg., softened
1 cup strawberry preserves

1. Heat oven to 400°. Grease square pan, 9 x 9 x 2 inches. Mix Bisquick, oats and brown sugar in large bowl. Cut in margarine, using fork or pastry blender, until mixture is crumbly.

2. Press half of the crumbly mixture in pan. Spread spreadable fruit over crumbly mixture to within 1/4 inch of edges. Top with remaining crumbly mixture; press
gently into fruit.

3. Bake 25 to 30 minutes or until light brown; cool. For bars, cut into 6 rows by 4 rows.

**********************
Strawberry Layer Cake with Strawberry Buttercream Icing

1 package white cake mix, not with pudding mixture
3/4 cup vegetable oil
1/2 cup water
1 package (3 ounce) strawberry Jell-O
4 large eggs
3/4 package thawed frozen strawberries (save 1/4 of package
for frosting)
Strawberry Buttercream Frosting:
1 pound sifted confectioners’ sugar
1/2 cup butter
1 Tablespoon milk
1/4 package frozen strawberries

Combine all cake ingredients and beat for about 2 minutes with an electric mixer. Pour cake into 3 (9-inch) greased and floured cake pans (square or round). Bake according to directions on package of cake that you purchased. Cool cake layers completely. Combine all ingredients for frosting. Beat until spreading consistency. Frost all layers of cake. Refrigerate and serve.

*********************
Strawberry Sorbet

1 pint strawberry or raspberries (fresh)
3/4 cup orange juice
1/2 cup milk
1/4 cup honey
2 egg whites
1 tablespoon honey

Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain raspberry mixture to remove seeds). Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm.

In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm.

To serve, scrape across frozen mixture with spoon and mound in dessert dishes.

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Bavarian Strawberries
Recipe Zaar.Com - #31914

1 quart fresh strawberries
1 tablespoon unflavored gelatin
2 teaspoons freshly squeezed lemon juice
3/4 cup sugar
4 fluid ounces cold water
8 fluid ounces heavy cream, whipped

Slice the strawberries and mix with the sugar. Let stand until the sugar dissolves. Sprinkle the gelatin over cold water. Let stand 5 minutes, then heat gently until the gelatin dissolves completely. Add the gelatin and lemon juice to the sliced berries. Fold in the whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve.

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Strawberry Lemonade

3 cups water, cold
1 quart fresh strawberries
3/4 cup sugar
3/4 cup lemon juice
2 cups club soda, cold
lemon slice (optional)

Place water, strawberries & sugar in a blender; cover & blend until smooth. Stir in lemon juice. Blend in soda; serve immediately, garnished with lemon if desired.

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BEANS - HAPPY 300th RECIPE

2009-07-14T06:39:00.000-07:00

BEANS - HAPPY 300th RECIPE

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1. Baked Beans
2. Bean and Bacon Slaw
3. Bean and Pork Chalupa on a Corn Tortilla
4. Beef and Vegetable Nachos
5. Calico Bean Salad
6. Chicken and Bean Salad
7. Chili Mac Skillet
8. Crock Pot Beef and Pinto Bean Stew
9. Everyday Cassoulet
10. Hearty Bean Soup
11. Italian Sausage Soup
12. Mexican Steak and Beans
13. Navy Bean Soup
14. Quick and Easy White Bean Salad
15. Ranch Style Beans
16. Red Beans and Rice
17. Spicy Pinto Bean Chili with Chorizo
18. Taco Skillet
19. Wendy's Chili
20. Black Beans and Corn Salsa

*************************************
How about a nice pot of beans? Beans are so full of protein and delicious. They make a great side dish------ or a whole meal by themselves. Be sure to add a crusty bread or a pile of cornbread.

**************************
Baked Beans
(Moms Menu.Com)

3 16-ounce cans of pork and beans
1 small onion, chopped
4-5 slices of uncooked bacon, chopped
1 cup packed brown sugar
3/4 cup ketchup

Drain and discard all juice off pork and beans (and discard that one lame little bit of pork fat you will find at the top as well). Combine beans and remaining ingredients in a large saucepan and bring to a boil, stirring frequently. Simmer for several minutes until the sugar begins to caramelize and the ingredients are well mixed. Pour beans into a casserole dish and bake at 400 F for one hour or until the edges of the beans start to brown (they are good slightly burnt on top, too).

********************
Bean and Bacon Slaw

1 can kidney beans, drained
2 c. shredded cabbage
1/2 c. diced celery
1/3 c. chopped onion
Salt & pepper
4 strips bacon, cooked & crumbled
1 tbsp. vinegar
1/2 c. mayonnaise
1 tbsp. sugar

Mix together all ingredients and chill.

********************
Bean and Pork Chalupa on a Corn Tortilla

2 lbs dry pinto beans
3 cloves garlic, crushed
1 onion, chopped
1 ½ tablespoons chili powder
2 or 3 cups chopped chilies, depending on taste
4 lbs pork roast
1 ½ tablespoons cumin
1 ½ tablespoon salt
1 ½ teaspoon oregano
10 chalupa or taco shells

Toppings (you can use some or all of these):

Chopped onion
Grated cheese
Chopped olives
Chopped avocado
Taco sauce
Sour Cream
Chopped tomato

Mix all the main ingredients together and place them in a slow cooker with enough water to cover them. Simmer on a low heat until the meat falls from the bone and the beans are soft. This will take about 10 hours but check the liquid level every couple of hours so it does not dry out. Add more water if this happens.

Remove the fat and bone from the pork and cook uncovered until the sauce thickens. Serve in the chalupas or taco shells with whichever of the toppings you like. You can halve the recipe if you have a smaller crockpot.

(Serves 10)

**********************
Beef and Vegetable Nachos

1 lb. ground beef
1 onion, chopped
2 cloves garlic, chopped finely
3 carrots chopped into small cubes
1 red capsicum (red pepper) chopped small
1/4 teaspoon ground chilli
1 tin diced tomatoes (1 lb. size)
1 tin cream of tomato soup (1 lb. size)
1 tin red kidney beans (1 lb. size)
Salt and pepper to taste
1 large packet corn chips
Grated cheese to sprinkle on top
Sour light cream (optional)

Place first six ingredients in a saucepan, cook for 15 minutes, stirring frequently to split up any lumps of meat. Add tomatoes and cook for 15 minutes without the lid on the pan. Stir frequently. Add tomato soup and drained beans. Cook for 5 minutes until heated through.

Place a large handful of corn chips in each bowl, spoon beef and vegetable mixture on top. Add another large handful of corn chips and sprinkle on a handful of grated cheese. Top with sour cream if liked.

Serves 4.

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Calico Bean Salad

Salad:
1 (15-ounce) can Navy Beans, drained and rinsed
1 (15-ounce) can Dark Red Kidney Beans, drained and rinsed
1 (15-ounce) can Cranberry Beans, drained and rinsed
Salt and coarse black pepper
1-1/2 to 2 cups French, Italian, garlic, or vinaigrette dressing (see below)
Tomato wedges and raw onion rings

Vinaigrette Dressing
(Makes slightly less than 3/4 cup)
1/2 teaspoon Dijon mustard
1 teaspoon sugar
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Mix drained beans together lightly, cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Add more seasonings or a little vinegar to taste if needed. Serve in a large bowl and garnish with tomato wedges and onion rings.

In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.

Servings per recipe: 8-10

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Chicken and Bean Salad

2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves

Combine chicken, beans, onions, in a salad bowl. In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend. Toss with chicken mixture and serve over lettuce leaves.

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Chili Mac Skillet

2 cups cooked grd. beef
1 30 oz. can kidney beans
1 16 oz. tomato sauce
1 14 oz. can chopped tomatoes
1 cup pasta (cooked)
½ cups water
1 tb. chili powder
1 teas. salt
½ cup grated cheddar cheese

Place meat and all ingred. in a pan (except the cheese). Bring to boil, reduce heat, cover and simmer for 10 mins. Stir often. Served with melted cheese on top.

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Crock Pot Beef and Pinto Bean Stew

1 1/2 pounds stew beef, lean, cut in small pieces
2 tablespoons olive oil
3 tablespoons flour
1 1/2 cups chopped onion
3 ribs celery, sliced
1 cup carrots, julienne or thinly sliced
1 sweet green bell pepper, chopped
1 sweet red bell pepper, chopped
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (10 1/2 oz) condensed beef broth, undiluted
2 cans (14.5 ounces each) diced tomatoes, not drained
1 cup canned (drained) or thawed frozen corn kernels, optional

Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; sauté, stirring frequently, until well browned. In a 4 to 6-quart slow cooker, combine the celery, carrots, green and red bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and onions. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Add corn kernels about 1 hour before serving time, if desired.

Serves 6.

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Everyday Cassoulet

1 lb. polish sausage, cut diagonally into 1 inch pieces
1 (15 oz.) can great northern beans, rinse and drain
1 (15 oz.) can kidney beans, rinse and drain
1 (15 oz.) can black beans, rinse and drain
1 (15 oz.) can tomato sauce
3 med. carrots, thinly sliced
2 small onions, thinly sliced into rings
2 cloves garlic, finely chopped
1/2 cup beef broth
2 tbs. packed brown sugar
2 tbs. fresh thyme or 1 1/2 tsp. dried thyme leaves

Heat oven to 375°. Mix all ingredients in ungreased 3-quart casserole. Cover and bake 1 hour to 1 hour 10 minutes or until mixture is hot and bubbly and carrots are tender.

******************
Hearty Bean Soup

3 cups chopped parsnips
2 cups chopped carrots
1 cup chopped onion
1-1/2 cups dry great northern beans
5 cups water
1-1/2 pounds smoked ham hocks or ham shanks
2 garlic cloves, minced
2 teaspoons salt1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce

In a 5-qt. slow cooker, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender. Remove meat and bones when cool enough to handle. Cut meat into bite-size pieces and return to slow cooker; heat through. Yield: 6 servings.

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Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14.5) cans beef broth
1 (14.5 oz) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 oz) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook spinach leaves. Soup is ready to serve after 5 minutes.

***********************
Mexican Steak and Beans

1 1/2 pounds beef flank steak
1 10-ounce can chopped tomatoes with green chile peppers
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano OR 1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small green, red and/or yellow sweet peppers, cut into strips
1 15-ounce can pinto beans, rinsed and drained
3 cups hot cooked rice
Optional-crumbled feta cheese

Trim fat from meat. Place meat in a 3 1/2 to 4 quart slow cooker. In a bowl stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt and black pepper. Pour over meat. Cover and cook on low-heat setting for 7 to 9 yours or on high-setting for 3 1/2 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or
thinly slice meat across the grain. If using, stir fresh oregano into bean mixture. To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean
mixture over meat. If desired, sprinkle with cheese and additional fresh oregano.
Makes: 6 servings

*****************
Navy Bean Soup

1 lb. dried navy beans
Smoked ham bone with meat or 2 ham hocks
2 garlic cloves
3 med. potatoes, cooked & mashed
1 c. chopped onion
1 c. chopped celery
3-4 carrots, grated

Wash and soak beans overnight in water to cover. Add water to make 5 quarts. Add ham bone. Simmer 2 hours or until beans begin to mush. Add potatoes, mashed, also onion, celery and garlic. Simmer 1 hour. Remove bone; cut up meat and return to soup. Season to taste with salt and pepper.

Makes about 4 1/2 quarts.

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Quick and Easy White Bean Salad

1 (14.5 ounce) can white beans, drained but not rinsed
2 Tablespoons chopped red onion
squeeze of lemon juice
2 teaspoons wine vinegar (red or white)
1 Tablespoon extra virgin olive oil
1/2 teaspoon dry herbs de provence, crumbled OR 1 teaspoon
of some combination of finely chopped rosemary, tarragon,
thyme and lavender
salt and freshly ground pepper to taste

After chopping up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. Combine all ingredients into a serving dish. You can serve right away but if it is chilled for a few hours the flavors will come together better.
Makes 4 servings.
Note: May store in the refrigerator for 2 to 3 days.

********************
Ranch Style Beans

1 lb. lean ground beef
1 envelope green onion dip mix
2 cans pork and beans in tomato sauce (16 oz. each)
1 can kidney beans, drained (16 oz.)
1 cup catsup
2 T. prepared mustard
2 t. vinegar

In large skillet or slow cooking pot with browning unit, cook meat until red color disappears. Drain off fat. In slow cooking pot, combine beef, dry dip mix, undrained pork and beans, drained kidney beans, catsup, mustard and vinegar. Cover and cook on low for 3 to 4 hours. Makes 8 servings.

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Red Beans and Rice

1 lb smoked sausage, sliced, like hillshire hot links
4 (16 ounce) cans pink beans, drained and rinsed i use goya beans
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
1 pinch rosemary, crumbled
1/8 cup liquid smoke
1 (4 ounce) can green chilies, drained

Mix all ingredients well in a crock pot. Cook on low for 6-8 hours. Remove bay leaf. Serve with steamed rice with hot sauce on the side.

*********************
Spicy Pinto Bean Chili with Chorizo

1 Tablespoon olive oil
1/2 pound fresh chorizo sausage
1 sweet white onion, diced
1-1/2 Tablespoons ancho chili powder
2 cloves garlic, minced
2 teaspoon ground cumin seeds
1 bay leaf
1 teaspoon aniseed (anise seed)
1 teaspoon coriander seeds, ground
1 (16-ounces) can tomatoes in puree
2 cups cooked pinto beans or rattlesnake beans
1 yellow bell pepper, trimmed and diced (or red or green bell pepper)
2 jalapeno peppers, or more to taste, seeded and minced
Salt
Hot ground red pepper
2 Tablespoons cilantro, chopped

Heat the oil in a large heavy saucepan over moderately high heat until hot but not smoking. Add the chorizo sausage and cook, turning often, until well browned and cooked through, about 15 minutes. Remove with tongs and let drain on paper towels. When cool enough to handle, cut into thin slices.

Add the sweet onion to the pan and cook, stirring, until softened, about 5 minutes. Reduce heat to medium and stir in the garlic, chili powder, cumin, bay leaf, aniseed, and coriander. Cook, stirring, for 5 minutes. Add tomatoes and beans, reserved sausage, bell pepper, and jalapenos, season to taste with salt and ground red pepper.

Reduce heat and simmer chili, uncovered, stirring occasionally and breaking up the tomatoes with a spoon, for 30 minutes. Stir in the cilantro and serve, with additional cilantro as a garnish if desired.

Yield: 4 servings as a main course

**********************
Taco Skillet
From Quick Cooking

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1/4 to 1/2 teaspoon garlic powder
3/4 cup sour cream
1/2 to 1 teaspoon ground cumin
1/2 to 1 teaspoon chili powder
1 medium tomato, seeded and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small green pepper
1 cup (4 ounces) shredded Mexican cheese blend
Tortilla chips or taco shells, shredded lettuce and salsa

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, chilies and garlic powder; cook until heated through.
In a small bowl, combine the sour cream, cumin and chili powder; spread over beef mixture. Top with tomato, olives and green pepper. Sprinkle with cheese. Serve with tortilla chips or taco shells, lettuce and salsa. Yield: 4-6 servings.

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Wendy's Chili
Copy Cat Recipe

2 Lbs. ground beef
1 29 oz can tomato sauce
one 29 oz. can kidney beans (with liquid)
one 29 oz can pinto beans (with liquid)
1 cup diced onion (one medium)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 Tbs. chili powder
1 1/2 teaspoons black pepper
2 tsp. salt
2 cups water

Brown the beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring ever 15 minutes, for 2 to 3 hours.

*******************
Black Bean and Corn Salsa
Real Food for Real People

15 ounces Black Beans, canned -- rinsed and drained
2 cups Frozen Corn Kernels -- thawed
5 medium Plum Tomatoes -- chopped
1 large Red Sweet Pepper -- chopped
1 small Green Bell Pepper -- chopped
4 ounces Chopped Green Chiles
1/4 cup Red Onion -- chopped
2 tablespoons Lime Juice
1/4 cup Minced Cilantro -- (optional)
2 cloves Garlic -- minced
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Ground Cumin
16 ounces Salsa

In a large bowl, mix the beans, corn, tomatoes, peppers, chilies, onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in salsa until well blended. Serve with tortilla chips.

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APPLE RECIPES

2009-07-13T04:02:00.000-07:00

APPLE RECIPES

*******************************
1. Apple Breakfast Bread
2. Apple Butterscotch Cake
3. Apple Turnover Cake
4. Apple Crisp
5. Apple Pecan Cheesecake
6. Apple-Oatmeal Scotchies Pan Cookies
7. Applesauce Cake
8. Country Apple Squares
9. Cranberry-Apple Pie
10. Bisquick's Impossibly Easy French Apple Pie
11. Linda's Apple Brownies
12. Wacky Cake and Variations
13. Apple Streudel
14. Apple Cheesecake

*******************************
How about some apples? They are sweet and tart, crunchy and delicious. And so versatile. They can be used in many different ways.

************************
Apple Breakfast Bread

1/2 cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 apples - peeled, cored and chopped

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

*******************
Apple Butterscotch Cake

2 c. sugar
2 eggs
3/4 c. vegetable oil
2 c. sugar
2 1/2 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3 c. diced apples
1 c. pecans
1 (6 oz.) pkg. butterscotch morsels

Mix oil, eggs and sugar in large bowl; beat at medium speed of electric mixer until well mixed. Combine flour, soda, baking powder, salt and cinnamon. Mix well. Add dry ingredients. Alternate with apples to mixture, mixing well. Stir in pecans and half of butterscotch morsels. Spread batter into a greased 13 x 9 inch baking pan. Sprinkle with the remaining butterscotch morsels. Bake at 350 degrees for 55 minutes.

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Apple Turnover Cake

Grease deep pie pan. Slice apples almost to level of pan. Pour batter over apples and bake 30 minutes at 350 degrees. Turn over carefully. Batter:

3/4 cup sugar
1 tbsp. butter
1/2 cup milk
1 egg
1 tsp. baking powder
1 cup flour
Salt
Vanilla

Stir 1 cup sugar and little salt into baked apples until runny and juicy. Add pieces of butter and sprinkle with cinnamon.

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Apple Crisp

4 med-tart cooking apples
3/4 cups packed brown sugar
1/2 cup flour
1/2 cup oatmeal (uncooked)
1/3 cup marg., softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

1. Heat oven to 375°. Grease bottom and sides of square pan, 8 X 8 X 2 inches, with shortening.
2. Spread apples in pan. Mix remaining ingredients except cream; sprinkle over
apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream.

Blueberry Crisp: Substitute 4 cups fresh or frozen (thawed and drained) blueberries for the apples.
Rhubarb Crisp: Substitute 4 cups cut-up rhubarb for the apples.

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Apple Pecan Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/2 cups + 2 tbs brown sugar
4 pkgs 8 oz each cream cheese, softened
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups chopped peeled apples
3/4 cup chopped pecans
1 tsp cinnamon

Heat oven to 325 degrees. Line 13x9" pan with foil. Mix crumbs, butter and 2 tbs brown sugar, press into bottom of pan. Bake 10 min. Beat cream cheese, 1 cup brown sugar and vanilla until blended. Add sour cream, blend. Add eggs, mixing until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans and cinnamon, spoon over batter. Bake 1 hour. Cool. Refrigerate 4 hours. USE FOIL TO LIFT CHEESECAKE FROM PAN BEFORE CUTTING TO SERVE. Makes 16 servings.

***********************
Apple-Oatmeal Scotchies Pan Cookies
Real Food for Real People
Serving Size : 36

1 cup Flour
1 cup Quick-Cooking Oats
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 cup Applesauce
3/4 cup Sugar
3/4 cup Brown Sugar -- packed
3 Eggs
1 teaspoon Vanilla
12 ounces Butterscotch Chips
1/2 cup Raisins -- boiled (optional)

Preheat oven to 375 degrees F. In a small bowl, mix flour, soda, salt and cinnamon. Set aside. In a large bowl, mix applesauce, sugars, eggs and vanilla. Beat with electric mixers until light and fluffy. Gradually add flour mixture. Stir in oats, raisins and chips with a wooden spoon. Spread into greased 15 x 10 x 1 inch baking pan. Bake for 20 - 25 minutes. Cool, then cut into 36 squares.

*********************
Applesauce Cake
Reader's Digest Like Grandma Used to Make (1996)

2 1/2 cups flour
1 tsp cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups sugar
1/2 cup marg. at room temp.
1 large egg
1 large egg white
1 1/2 cups applesauce
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven 350. Prepare 9 X 13" pan. In med. bowl, stir together flour, cinnamon, baking powd., baking soda, and salt. In large bowl, with electric mixer, cream sugar and marg. until fluffy. Add egg and beat well. Add egg white and beat well. With wooden spoon, stir in 1/3 of the flour mixture, then half the
applesauce. Repeat, and then stir in last 1/3 of the flour mixture. Stir in raisins and nuts. Spread evenly in pan. Bake 30-35 mins. until cake tests done.
Cool completely then frost as desired.

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Country Apple Squares

2 cups flour
1 cups brown sugar
1 1/2 teas. cinnamon
1/2 cups butter or margarine
1 cup walnuts chopped
1 (8 oz) pkg. cream cheese softened
2 tbs. milk
1 egg beaten
1/4 cup sugar
1/2 teas. vanilla
3 1/2 cups apples peeled and chopped

Combine flour, brown sugar and cinnamon. Cut in butter to resemble coarse crumbs. Add walnuts. Measure 2 cups crumb mixture into a greased 9x13 pan. Beat cream cheese and milk until smooth. Mix in egg, sugar and vanilla. Pour over crumb mixture, and top with apples. Sprinkle with the reserved crumbs and bake for 30 minutes at 350 degrees.

*****************
Cranberry-Apple Pie

Pastry for a 2 crust pie
1 3/4 cups sugar
1/4 cups flour
3 cups sliced tart apples (3 med)
2 cups fresh or frozen (thawed) cranberries
2 tbs. stick margarine

1. Heat oven to 425°. Make pastry.
2. Mix sugar and flour. Alternate layers of apples, cranberries and sugar mixture in pastry-lined pie plate, beginning and ending with apples. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.

******************
Bisquick's Impossibly Easy French Apple Pie

3 large all-purpose apples
1/2 cup Bisquick
1/2 cup sugar
1/2 cup milk
1 tbs. marg., softened
1 tsp ground cinnamon
1/4 tsp. groun nutmeg
2 eggs

Streusel Topping:
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tbs. firm marg.

1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Make Streusel Topping; set aside. Spread apples in pie plate.
2. In separate bowl, stir remaining ingredients until blended. Pour over apples. Sprinkle with topping.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Streusel Topping
Mix Bisquick, nuts and brown sugar. Cut in margarine, using fork or pastry blender, until mixture is crumbly.

To make Impossibly Easy Peach Pie, substitute 2 cans (16 ounces each) sliced peaches, well drained, or 4 medium peaches, peeled and sliced (3 cups) for the apples.

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Linda's Apple Brownies
(Recipe Zaar.Com) Recipe #226737

1/2 cup margarine
1 cup sugar
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup walnuts, chopped (optional)
1 cup flour
1 cup macintosh apples or other sweet apples, peeled, and chopped (you want to use a nice sweet apple)

Preheat oven to 350. Soften margarine. Mix all ingredients together in a lg. bowl. Bake in a greased 9x13" pan, for 30-40 minutes. Let cool, then store in a plastic container.

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Wacky Cake and Variations

1 1/3 cups flour
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup cocoa
1 1/2 teaspoons baking soda
1 cup water
1/3 cup vegetable Oil
1 tablespoon vinegar
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Mix dry ingredients in bowl. Add wet and mix. Pour into ungreased 8x8x2 pan. Bake 35 to 40 min., until wooden pick comes out clean. Dust with powdered sugar if desired. Note: can be mixed in pan.

APPLESAUCE
Omit cocoa and vanilla. Stir 1 1/2 teaspoon allspice into flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup applesauce.

CHOCOLATE CHERRY
Omit water. Stir in 1/3 cup chopped nuts (almonds) into flour mixture. Drain 1 jar (4 oz.) cherries reserving syrup. Chop cherries. Add water to syrup to make 1 cup. Stir water syrup mixture and cherries with remaining ingredients.

CHOCOLATE CHIP
Omit vanilla and cocoa. Stir in 1/3 cup nuts into flour mixture. Sprinkle with 1/3 cup mini chocolate chips over batter in pan.

DOUBLE CHOCOLATE
Same as chocolate snack cake except sprinkle with 1/2 cup chocolate chips over batter before baking.

MAPLE NUT
Omit cocoa and vanilla. Stir in 1/2 cup chopped pecans into flour mixture and add 1/2 teaspoon maple extract.

OATMEAL MOLASSES
Omit cocoa and vanilla. Stir in 3/4 cup quick oatmeal, 1 teaspoon allspice and 2 tablespoons molasses.

OLD FASHIONED SPICE WALNUT
Omit cocoa and vanilla. Stir in 1/3 cups chopped nuts and 1 1/2 teaspoons allspice.

BROWN SUGAR NUT
Omit cocoa and vanilla. Stir in 1/3 cup walnuts.

PUMPKIN
Omit cocoa and vanilla. Stir in 1 teaspoon allspice into flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup pumpkin.

CHOCOLATE MINT
Stir in 1/2 teaspoon peppermint extract with the water.

CHOCOLATE SPICE
Stir 1/2 teaspoon allspice into flour mixture.

***********************
Apple Streudel

4 ounces day-old French bread or other firm white bread, coarsely chopped
3 tablespoons butter, divided
5 cups finely chopped peeled McIntosh apples (about 1 1/4 pounds)
1 cup sugar
1/2 cup golden raisins
1 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
Cooking spray

Preheat oven to 375°. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.

Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl; toss to combine.

Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together; discard plastic wrap. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.

Melt 2 tablespoons butter, and brush over strudels. Bake at 375° 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.

***********************
Apple Cheesecake

1 (6 ounce) READY CRUST® Graham Cracker Pie Crust
Filling
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 dash salt
2 eggs
Topping
1 (21 ounce) can apple pie filling, chilled
2 tablespoons toasted, chopped pecans

Preheat oven to 325 degrees F. In a bowl combine cream cheese, sugar, lemon juice, vanilla, and salt. Mix until well blended. Add eggs, one at a time, mixing after each addition. Place crust on baking sheet; pour in filling. Bake for 25 minutes, or until inserted knife comes out clean. Topping: spread out apple pie filling evenly on top of cooked cheesecake. Garnish with toasted pecans.

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YEAST BREADS

2009-07-12T05:52:00.000-07:00

YEAST BREADS

*****************************
1. 30 Minute Bread
2. 40-Minute Hamburger Buns
3. 60-Minute Onion Rolls
4. Angel Biscuits
5. Batter Bread
6. Butterhorn Rolls
7. Cherry Kringles Bread
8. Easy Croissants
9. Fabulous French Loaves
10. Focaccia with Fresh Herbs
11. Garlic Pizza Crust
12. Kaiser Rolls
13. Simple Italian Flatbread
14. Simple Whole Wheat Bread
15. Cinnamon-Raisin-Walnut Wheat Bread

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I'm such a bread person. I love bread and I have to have some sort of bread at every meal. Try these recipes.

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30 Minute Bread

1 1/8 cup warm water (110 F)
1/3 cup oil
1/2 tsp. salt (opt.)
1/4 cup sugar
2 packages dry yeast
1 large egg (beaten)
4 cups all purpose flour (Or part whole wheat flour)

Combine water, oil, sugar, and yeast. Let rest 15 minutes. Add salt and egg. Mix well. Stir in flour. Knead on lightly floured surface until smooth. Shape immediately into rolls, buns, pizza crust, cinnamon rolls, etc. Let rest for about 10 minutes. Bake at 425 F. for about 15 minutes or until brown.

For pizza crust use olive oil. I usually bake a little longer. Take half the dough and stretch or roll it out on your pizza stone. Add white or red sauce, toppings you like and bake about 12 minutes. Carefully remove from oven, sprinkle generously with cheese and return to over for another 3 to 5
minutes or until edges of pizza begin to brown and cheese melts and bubbles.

For buns, use a lightly oiled biscuit cutter to cut out, place on lightly greased cookie sheet and bake at 425 for 15-18 minutes or until brown.

For rolls, pinch of quarter sized pieces. Roll into balls, place 3 in greased muffin pans. Bake at 425 F. for about 15 minutes or until brown.

For cinnamon rolls, roll out into oblong shape about 8-9 inches wide. Butter, then sprinkle with brown sugar and cinnamon. Roll up, sealing edge. Slice into ¾ to 1 inch slices. Bake on lightly oiled foil line cookies sheets until light brown. Frost with powdered sugar frosting.

For Bread Bowls, divide into equal sized pieces (3 to 5 depending on the size of your bowls). Grease the outside and rim of the OVENPROOF bowls really well. Bake
on foil lined lightly greased cookie sheet at 425 F checking color after 10 minutes. Bake until desired color. Don't make them too thin but realize they
will thicken as they bake.

*********************
40-Minute Hamburger Buns
From Best of Country Breads

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

In a mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

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60-Minute Onion Rolls
Real Food for Real People

4 1/2 cups Flour -- (more if needed)
1/4 cup Sugar -- or Splenda
2 teaspoons Salt
1 1/2 tablespoons Dried Onion Flakes
2 Active Dry Yeast(package) -- fast acting
3 tablespoons Butter or Margarine -- softened
1/2 cup Water
3/4 cup Milk
3 Eggs -- beaten slightly

In a large bowl mix 1 1/2 cups flour, sugar, salt, dried onion flakes and undissolved yeast. Heat milk, water and butter until very warm (125º to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes. Divide the dough into 12 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 3 1/2-inch rounds; cover. Place 2 large shallow pans on counter; half-filled with boiling water. Place baking sheets over pans. Let dough rise for 20 minutes. With
sharp knife, cut 1/4-inch deep "X" on top of each roll. Brush with remaining egg. Sprinkle with dried onion flakes. Bake at 400ºF for 15 minutes or until done.
Remove from baking sheets; cool on wire racks.

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Angel Biscuits
From Taste of Home

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° - 115°)
2 cups warm buttermilk (110° - 115°)
5 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter

Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, salt, baking powder and soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well.

Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll into a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 450° for 8-10 minutes. Lightly brush tops with melted butter. Yield: 2-1/2 dozen.

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Batter Bread
Holly Hill Homestead & Retreat

1 pkg. Yeast
1/4 c. Warm Water
1 c. Scalded Milk
1 t. Salt
1/4 c. + 2 T. Sugar
1/4 c. Vegetable Oil
1 Beaten Egg
3 1/4 c. Flour
1/2 c. Oatmeal
1 Stick Margarine or Butter, melted and cooled.

Soften yeast in warm water. Add salt, sugar, and oil to hot milk; stir and let cool. Add yeast to milk. Beat in eggs and 2 c. flour. Mix well for one minute. Add remaining flour, small amounts at a time until a thick batter forms. Turn batter into an oiled 9X13" pan. Pour melted margarine over the top and sprinkle with oatmeal. Let rise for 45 min. to 1 hour in a warm place. Bake at 375° for 25-30 minutes or until brown. Cut into bread sticks before serving.

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Butterhorn Rolls

1 tablespoon yeast
1/4 cup water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
3 eggs
3/4 teaspoon salt
4 1/2 cups flour
1/4 cup butter

Dissolve yeast in warm water, add melted butter and remaining ingredients , reserving 1/4 cup butter. Let rise until it doubles in size. Seperate into 2 balls and roll out into 2 circles. Cut each circle like a pizza into 16 equal pieces (use a pizza cutter). Roll them up crescent style and at this point you may flash freeze them on a cookie sheet and then dump them in a freezer bag to eat in the coming weeks or months or you can let them rise again for about 2 hours. Bake on a buttered cookie sheet for 10 minutes or until lightly golden. (When serving them from the freezer just pull them out and let them thaw and rise for about 3 hours on a buttered cookie sheet and bake as directed.)

**********************
Cherry Kringles Bread
Makes 4 loaves

1 pkg yeast
1 cup warm milk (110-115degrees)
4 cup bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold BUTTER
1/2 cup solid shortening
2 eggs lightly beaten
4 cups cherry pie filling (2 cans divided it into 4's)

Dissolve yeast in warm milk. In a separate bowl, combine flour, sugar and salt. Cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs and beat to form soft dough. Do not knead. Cover and refrigerate at least 8 hours.

Divide cold dough into four pieces; roll each into 14" x 11" on lightly floured surface. Spread filling down center third of dough; fold the sides over and seal. Seal ends and tuck under. Place 2" apart on greased baking sheets.

Bake at 350 for 25 minutes until golden. Cool and top with icing made from 2 cups powdered sugar and 2-3 tablespoons milk. Freezes well.

**********************
Easy Croissants
Serving Size : 24

1 c Warm milk
1 t Sugar
1 tb Yeast
1 c Flour
3/4 c Milk, room temperature
1 1/2 ts Salt
1/4 c Sugar
1 Egg, beaten
1/2 c Butter melted and cooled
4 c Flour
1 c Cold butter
1 Egg, beaten with cold water

Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator.

Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie- shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2
hours or more). Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake for 15 - 20
minutes until golden. Makes 24 - 32.

******************
Fabulous French Loaves

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
4. Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 35 minutes, or until golden brown.

********************
Focaccia with Fresh Herbs

1/2 teaspoon Active dry yeast
1/2 Teaspoon sugar
1/4 cup Warm (105-110 F) water
2-3/4 cup Flour
1/2 Teaspoon table salt
4 tablespoon Extra~virgin olive oil
2 tablespoon Fresh herbs such as basil, Rosemary, oregano or Marjoram
1/2 Teaspoon kosher or Coarse salt

Sprinkle yeast and sugar into 1/2 cup of the water. Do not stir. Let stand 10 minutes or until the surface becomes bubbly. In large bowl, combine flour and table salt. Make a well in the center. Pour in yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water. Dough will be soft and slightly sticky. Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary. Place in bowl and cover with plastic wrap or damp cloth. Let rise in warm place about 80-85 degrees until doubled for 1 hour. Turn onto lightly floured surface. Knead gently several times. Flatten to 10-inch circle. Place on oiled baking stone, pizza pan or heavy cookie sheet. Press indentation with fingers to make "dimples." Loosely cover and let rise about 15 min., or until doubled in size. Preheat oven to 425 F. In a blender or mortar and pestle, combine remaining 3 tablespoon olive oil and herbs until leaves are broken up and oil is fragrant. Pour over dough. Rub gently into surface. Sprinkle with kosher salt. Bake 15 minutes, reduce heat to 400 F. Bake 5 minutes more, or till golden brown. Let cool and cut into wedges.

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Garlic Pizza Crust

2 pkg. yeast (reg.)
2 c tempid water (90*)
2 Tblsp. sugar
1/2 c oil
1 tsp. salt
5 1/2 - 6 cups flour
3 cloves crushed garlic

Dissolve yeast in water and add sugar.. wait a few minutes.. add oil and salt and garlic .. mix in 3 cups flour and whip about 10 min till it leaves the side of the mixer bowl.. add remaining flour w/dough hook or by hand.. knead till smooth.. allow to rise twice in the bowl.. punch down.. Oil baking sheets ..use fingers
press out to edges..

makes 2 pizzas cookie sheet size. Let rise a bit and top.. bake at 425* 20 min..

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Kaiser Rolls

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
4 tablespoons sugar, divided
1/3 cup vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds

In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.

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Simple Italian Flatbread

Mix in large bowl of mixer on low until well mixed
1 cup flour
2 teaspoons Italian seasoning (or any kind you want or none)
2 teaspoons sugar
1 teaspoon salt
1 package yeast

Add
1 cup hot water (120 to 130 degrees)
1/4 cup vegetable or extra virgin olive oil
Turn mixer to medium speed and mix for about 3 minutes until
completely mixed. Turn mixer to low and add
1 1/2 to 2 cups flour.

If you have dough hooks use those now, otherwise the beaters will work ok. Mix on low scraping sides until well mixed and starts pulling away from the sides of the bowl. If it seems to wet add just a little more flour. Remove beaters or dough hooks, cover and let stand for 10 minutes. Grease 1 large cookie sheet or pizza pan, pour dough on to sheet and spread to edges. Cover and let rise for about 30 minutes. Prick with fork all over, brush with oil and bake at 425 degrees F for about 12-15 minutes or until lightly brown. Cool and cut. You can sprinkle with parmesan cheese if you like.

*********************
Simple Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

***********************
Cinnamon-Raisin-Walnut Wheat Bread
Betty Crocker's Complete Cookbook, Everything You Need
to Know to Cook Today, 9th Edition. (2000)

2 cups whole wheat flour
1 pkg reg. active dry yeast (2 1/4 tsp)
2 cups very warm water (120-130)
2 tbs. packed brown sugar
2 tbs. veg. oil
2 tsp. ground cinnamon
2 tsp. salt
2 - 2 1/2 cups bread flour
1 cup chopped walnuts
1 cup raisins
Cornmeal

1. Mix whole wheat flour and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 15 minutes.

2. Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, 1/2 cup at a time, until a soft, smooth dough forms.

3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.

4. Grease uninsulated cookie sheet with shortening; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double.

5. Heat oven to 375°. Spray loaf with cool water. Carefully cut 1/4-inch-deep slashes in tic-tac-toe pattern on top of loaf with sharp serrated knife.

6. Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.

TIP: Gently shape by stretching sides of dough downward to make a smooth top.

Apple-Pecan Bread: Substitute chopped dried apples for the raisins and chopped pecans for the walnuts.

Fruit and Almond Bread: Omit cinnamon. Substitute diced dried fruit and raisin mixture for the raisins and chopped almonds for the walnuts.

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CHICKEN RECIPES

2009-07-11T06:33:00.000-07:00

CHICKEN RECIPES

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1. Asian Orange Chicken
2. Baked Honey Mustard Chicken
3. Bisquick Chicken Pot Pie
4. Cajun Spiced Chicken and Rice
5. Cheaters Chicken Cacciatore in the Crockpot
6. Chicken and Stuffing Skillet
7. Chicken Breasts Supreme
8. Chicken Mole
9. Chicken Zucchini Parmigana
10. Country Style Barbecued Chicken
11. Crock Pot Chicken and Dumplings
12. Ginger Garlic Chicken
13. Grands! Fiesta Chicken Casserole
14. Kathy's Cheesy Chicken Veggie Casserole
15. Latin-Style Chicken and Rice
16. Super-Easy Chicken Manicotti
17. Southwestern Chicken Taco Bake
18. Traditional Mexican Chicken Taquitos with Guacamole
19. Chicken Empanadas

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We try to eat a lot of chicken (which is not my husband's favorite food), so I'm trying new recipes to entice him. He's a "beef and potatoes" kind of guy. Enjoy!

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Asian Orange Chicken

1 naval orange
3 tb. Teriyaki sauce
1 ts. Cornstarch
1 lb. chicken tenders
2 tb. Veg. oil
5 cups stir-fry vegetables
2 ts. Chopped garlic
2 ts. Minced ginger

Clean orange. Remove zest. Get juice from the orange. Mix juice, teriyaki sauce, and cornstarch. Cut chicken into 1 inch chunks. Stir fry in oil for 2 mins. Transfer chicken to dish. Add more oil and stir-fry veggies for about 4 mins. Add garlic, ginger, orange zest, and stir fry 1 more min. Add chicken and juices. Cook until thick. Serve over rice.

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Baked Honey Mustard Chicken

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 350 degrees. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9- by 13-inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Makes 6 servings.

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Bisquick Chicken Pot Pie

Bottom Crust:
2 tablespoons firm butter
1 cup Bisquick
2 tablespoons milk

Pie Filling:
1/4 cup butter
1/4 cup Bisquick
2 tablespoons chopped onion
1/8 teaspoon black pepper
1 1/4 cups chicken broth
1 cup frozen mixed vegetables
1 1/2 cup cooked chicken

Top Crust:
1/2 cup Bisquick
1/3 cup milk
1 tablespoon butter, melted

Preheat over to 400.

Prepare bottom crust: cut butter into Bisquick until mixture resembles fine crumbs. Stir in milk until begins to form a ball. Pat on bottom and up sides of a 9 inch pie plate. Bake 5 minutes.

Heat butter in a 2 quart saucepan, stir in 1/4 cup Bisquick, onion and pepper. Cook stir constantly until bubbly. Stir in chicken broth and vegetables. Heat to a boil stir constantly. Boil 1 minute. Stir in chicken. Pour chicken mixture into bottom crust. Mix top crust ingredients until smooth. Pour over chicken. Spread gently to edge. Bake 25 minutes or until golden brown. Let stand 10 minutes before serving.

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Cajun Spiced Chicken and Rice

1 tbs. flour
1 (10 X 16) Reynolds Cooking Bag
1 cup instant rice
1 green pepper, cut in chunks
1/2 cup chopped onion
1/4 cup sliced celery
1/2 tsp. thyme leaves
1/4 tsp. salt
1 can (14 1/2 oz) whole tomatoes, cut in half
1/4 cup water
4-6 pieces chicken
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder

Preheat oven to 350. Shake flour in the cooking bag. Place bag in a 9 X 13" baking pan. Combine rice, green peppers, onion, celery, thyme, and salt in bag. Add tomatoes and water and squeeze bag to mix. Arrange ingredients in an even layer. Combine cayenne pepper and garlic powder, sprinkle over chicken. Place chicken in the bag on top of the rice mixture. Close bag with tie, make 6 half-inch slits in top. Bake 1 hr. or until tender.

Make 2-3 servings.

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Cheaters Chicken Cacciatore in the Crockpot

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve over rice or fettichini noodles. Serves 6.

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Chicken and Stuffing Skillet
Campbell's Kitchen
Serves: 4

1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese

HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken. PREPARE stuffing in skillet according to pkg. directions except let stand 2 min. TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through for about 20 mins. on simmer.
TIP: *Delicious with Campbell's® Cream of Celery or Cream of Mushroom Soup.

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Chicken Breasts Supreme

6 chicken breast halves, bone in
3/4 teaspoon seasoned salt
paprika
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onion
1/2 teaspoon curry powder
dash pepper
.
Mushroom Sauce:
2 tablespoons all-purpose flour
1/4 cup cold water
pan juices
1 can or jar (3 ounces) sliced mushrooms, drained

Sprinkle chicken breasts with seasoned salt and paprika. Place chicken breasts in a large shallow baking pan, skin side up. Combine chicken broth, grape juice, onion, curry powder, and pepper; pour over chicken breasts.

Cover pan tightly with foil. Bake chicken breasts at 350° for 30 minutes. Uncover and bake about 45 minutes longer, or until tender. Remove chicken to a warm platter. Strain pan juices and reserve for mushroom sauce.
Prepare mushroom sauce. In a saucepan, blend flour with cold water; slowly stir in pan juices. Cook, stirring constantly, over low heat until sauce is thickened and bubbly. Boil for about 3 minutes. Add sliced mushrooms; heat through. Spoon mushroom sauce over chicken breasts for serving.
Serves 6.

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Chicken Mole
Serves 8

2-1/2 lbs chicken pieces
lard or cooking oil
2 tbsp minced garlic
3/4 cup diced onion
2 cups chicken broth
1 cup canned tomatoes, seeded and peeled
2 tbsp oregano
1/4 lb assorted chiles (pasilla, guajillo, mulatata - stems and seeds removed)
1/2 tsp ground cloves
1 tbsp cocoa
1/2 tbsp (7 ml) cinnamon

In lard or oil, brown the chicken on all sides. Add remaining ingredients. Bring to a boil, cover and simmer until chicken is done, about 30 minutes. Remove chicken, set to the side. Place liquid in a blender and process until smooth. Place sauce and chicken in the skillet and cook another 10 minutes.

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Chicken Zucchini Parmigana

2 Tbs. olive oil
1 Tbs. crushed garlic
1 small onion chopped
4 boneless, skinless chicken breasts
4 C. sliced zucchini
1 Tbs. Thyme
Salt & Pepper to taste
1 jar of spaghetti sauce
1 C. shredded mozarella cheese

In a large skillet, place 2 TBS. olive oil and saute 1 TBS. crushed garlic with 1 small chopped onion. Cook until onion is translucent. Next, add 4 boneless, skinless chicken breasts and brown and cook thoroughly. While chicken is cooking, thinly slice enough zucchini to make 4 cups. Add to skillet with chicken and sprinkle with salt and pepper to taste and 1 TBS of thyme. Toss and spread around the chicken. Cover and cook until the zucchini is soft. Next I add 1 jar of your favorite tomato sauce and heat thoroughly. Sprinkle with shredded mozzarella cheese and put under the broiler until cheese is melted and bubbly.

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Country Style Barbecued Chicken
6 servings

1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken
breast halves

1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. Arrange chicken in the baking dish. Pour sauce over the chicken.
4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

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Crock Pot Chicken and Dumplings
SERVES 8

1 potato, peeled and chopped
2 carrots, chopped
1 (14 ounce) can chicken broth
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 lbs boneless skinless chicken thighs, cut into 2 inch pieces
1 1/2 cups baking mix (Bisquick)
1/2 cup milk

In a 3-4 quart crock pot, mix potato and carrots. In medium bowl, combine chicken broth, flour and spices and blend well until smooth. Pour over vegetables in crock pot. Add chicken. Cover crock pot. Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center.. In small bowl, combine baking mix and milk and mix just until combined. Do not over mix. Drop by tablespoons onto hot chicken mixture in crock pot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.

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Ginger Garlic Chicken

chicken thighs or party wings
1 tbs minced ginger (jar)
1 cup soy sauce
2 tbs oil (vegetable or olive)
3 tbs brown sugar

Season chicken with salt and pepper and place in crockpot. Mix all other ingredients together and pour over chicken. Cook on low for 6-8 hours and serve with bok choy or cabbage and rice.

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Grands! Fiesta Chicken Casserole
Pillsbury.com

6 servings

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups cubed cooked chicken
1 1/2 cups shredded Cheddar cheese (6 oz)
1/2 cup chopped green bell pepper
1/4 cup sliced ripe olives, drained, if desired

CUT each biscuit into 8 pieces; toss with salsa to coat. SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients. BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

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Kathy's Cheesy Chicken Veggie Casserole

1 large pkg. California mixed vegetables
1 can cream of chicken soup
1 can cheese soup
1 cup milk
2 tbs. worcestershire sauce
1 cup cooked chicken, cut into 1 inch pieces
1 cup shredded cheddar cheese
1 large container French fried onions

Combine all ingred. except half the cheese and half the French fried onions in a large bowl. Pour into a 9 X 13" baking dish. Top with cheese and then rest of the French fried onions. Bake for 30 mins.

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Latin-Style Chicken and Rice
Gourmet Magazine Dec. 2008
Serves 4

2 lb chicken thighs with skin and bone
2 tablespoons unsalted butter, cut into bits
2 tablespoons olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced
1 cup medium- or long-grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
1/4 teaspoon crumbled saffron threads
1 Turkish or 1/2 California bay leaf
1 cup frozen peas (not thawed)

For Garnish:
chopped flat-leaf parsley

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

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Super-Easy Chicken Manicotti

1 jar {30 oz.} spaghetti sauce {any variety}
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 can {2 1/2 oz.} slice ripe olives, drained
2 cups shredded Mozzarella cheese

1. Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.

2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on
spaghetti sauce in dish.

3. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE.

TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 hour, or until shells are tender.

TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 1/2 hours or until shells are
tender.

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Southwestern Chicken Taco Bake

2-3 cups cooked rice
2-3 cups cooked, shredded turkey or chicken.
1 can of tomato sauce, 8 oz.
1 envelope of taco seasoning
1-2 cans of refried beans
1-2 cups of grated cheese.

Layer in a 9x13 baking dish the cooked rice. In another bowl, mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with
tomato mixture. Layer this chicken mixture on the rice in pan. "Frost" the chicken layer with the refried beans. It may take up to 2 cans for that, especially if you want a good thick layer. Top off with grated cheese. Wrap for freezing and pop it into the freezer. When ready to bake, thaw and bake uncovered for 30 to 45 minutes or until hot all the way through and the cheese is nice and bubbly.

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Traditional Mexican Chicken Taquitos with Guacamole

2 skinless, boneless chicken breasts
3 tablespoons chili powder
1 teaspoon cumin
12 corn tortillas
1 cup chopped fresh tomato
3 tablespoons cooking oil
1 onion, diced
2 bell peppers, diced
2 garlic cloves
Salt to taste

Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour. Drain, saving the broth. Set the chicken aside to cool then chop into small pieces. Add the oil to the same pot and sauté the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through. Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.

Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla. Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.

Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.

(Serves 4)

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Chicken Empanadas
Paula Deen - Foods Network.com

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

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****You can find more recipes on my other pages: Chimichangas (Fiesta Favorites), Chicken Nuggets and Fried Chicken (Country Favorites), Oven Fried Picnic Chicken (4th of July) and check out Wraps, Soups and Stews, and Salads.***