from the kitchen of Melanie
1 c almonds
1 c pecans
1 c walnuts
melt 1 cube real butter on cookie sheet in 225 degree oven. Pour nuts on butter. Bake 30 minutes, turning often.
Stir into nuts:
2 beaten egg whites
1 c sugar
Bake at 325 degrees for 30 minutes. Turning every 10 mminutes until done. Let cool, break apart.
Wednesday, December 30, 2009
Gingerbread Cookies
from the kitchen of Stephanie S.
1 c sugar
1 c sorghum or molasses
3/4 c oil or lard
1/2 c hot water
2 eggs
1 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
6-7 c white flour
Combine sugar, molasses, oil and hot water. Rinse molasses from cup with hot water. Add eggs. Mix the dry ingredients together and add to dough. Refrigerate overnight. Roll out and cut with cookie cutters. Bake at 350 degrees for 10 minutes. To roll out dough, use Pam spray in place of flour. Cookies freeze well and are softer and more flavorful after freezing.
1 c sugar
1 c sorghum or molasses
3/4 c oil or lard
1/2 c hot water
2 eggs
1 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
6-7 c white flour
Combine sugar, molasses, oil and hot water. Rinse molasses from cup with hot water. Add eggs. Mix the dry ingredients together and add to dough. Refrigerate overnight. Roll out and cut with cookie cutters. Bake at 350 degrees for 10 minutes. To roll out dough, use Pam spray in place of flour. Cookies freeze well and are softer and more flavorful after freezing.
Ham or Sausage Strata
from the kitchen of Jewal
4-6 slices of bread, no crust
1 c grated cheddar cheese
1 lb ham, sausage or bacon
12 eggs
1 1/2 c milk
3 T minced green onion
3 T green peppers, chopped
3/4 tsp dry yellow mustard
1 can cream of mushroom soup
1/4 c milk
1 4 oz can mushrooms,drained, opt
Butter a 3 qt casserole dish- 4 inches deep. line casserole dish with 4-6 slices of bread, no crust. Sprinkle bread slices with 1 c grated cheddar cheese. Sprinkle with 1 lb of diced ham or brown 1 lb sausage or bacon. Beat together, eggs, milk, onions, peppers and mustard and pour over the bread, cheese and meat. Cover with lid and refrigerate overnight. Remove and mix the soup, 1/4 c milk & mushrooms and pour over top. Bake uncovered at 300 degrees for 1 1/2 hours.
4-6 slices of bread, no crust
1 c grated cheddar cheese
1 lb ham, sausage or bacon
12 eggs
1 1/2 c milk
3 T minced green onion
3 T green peppers, chopped
3/4 tsp dry yellow mustard
1 can cream of mushroom soup
1/4 c milk
1 4 oz can mushrooms,drained, opt
Butter a 3 qt casserole dish- 4 inches deep. line casserole dish with 4-6 slices of bread, no crust. Sprinkle bread slices with 1 c grated cheddar cheese. Sprinkle with 1 lb of diced ham or brown 1 lb sausage or bacon. Beat together, eggs, milk, onions, peppers and mustard and pour over the bread, cheese and meat. Cover with lid and refrigerate overnight. Remove and mix the soup, 1/4 c milk & mushrooms and pour over top. Bake uncovered at 300 degrees for 1 1/2 hours.
Basic Cream Pie Filling (Pie Pantry)
Makes enough for 2 pies
5 c milk
2 eggs
1 c sugar
1- 3 oz pkg of Jello brand pudding (non-instant)
1 tsp vanilla
1/2 tsp lemon extract or juice (if making any kind except chocolate)
1 /2 c cornstarch
Mix all of your ingredients together in your pan. Cook on high until it is almost to a boil. Reduce your heat to medium and take off when it has started to boil again.
5 c milk
2 eggs
1 c sugar
1- 3 oz pkg of Jello brand pudding (non-instant)
1 tsp vanilla
1/2 tsp lemon extract or juice (if making any kind except chocolate)
1 /2 c cornstarch
Mix all of your ingredients together in your pan. Cook on high until it is almost to a boil. Reduce your heat to medium and take off when it has started to boil again.
Pie Dough (Pie Pantry at Cherry Hill)
6 c flour (unbleached) Golden West-preferred
3 c butter flavor Crisco
3 tsp salt
1 1/2 c water
Mix flour, shortening and salt with fingers until it resembles a crumb mixture.
Add water.
This makes 5- 2 crust pies, and a couple of shells.
Bake all pies on the lowest rack of the oven.
Bake pies at 375 degrees for 1 hour or until pie shakes loose.
Bakes shells at 375 for 8-10 minutes.
For 2 -2 crust and 1 shell:
2 c flour
1 c butter flavor Crisco
1 tsp salt
1/2 c water
3 c butter flavor Crisco
3 tsp salt
1 1/2 c water
Mix flour, shortening and salt with fingers until it resembles a crumb mixture.
Add water.
This makes 5- 2 crust pies, and a couple of shells.
Bake all pies on the lowest rack of the oven.
Bake pies at 375 degrees for 1 hour or until pie shakes loose.
Bakes shells at 375 for 8-10 minutes.
For 2 -2 crust and 1 shell:
2 c flour
1 c butter flavor Crisco
1 tsp salt
1/2 c water
Tuesday, December 29, 2009
Razzleberry Pie ( Pie Pantry)
from the kitchen of Stephanie
4 3/4 c water
3 1/3 c sugar
1 lb Flavorland brand Marion blackberries
3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water or 3 rounding 1/3 cups of corn starch
1 lb boysenberries
1 12 oz pkg frozen red raspberries
Bring 4 3/4 c water and 3 1/3 cups sugar to a boil. Add one (1 lb) package of blackberries to the syrup. Bring to a boil again.
Thicken with 3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water- or - 3 rounding 1/3 cups or cornstarch. This mixture will be quite thick.
Remove from the stove. Add in one (1 lb) package boysenberries and one (12 oz) package of frozen red raspberries. Fold berries in gently and let cool. Makes 5- 9 inch pies.
Blueberry Pie:
Same as above except substitute all berries with blueberries.
Boysenberry Pie:
Bring 1 1/2 c water and 1 c sugar to a boil. Add 1/3 c Red Berry Pie Tone diluted with 1/2 c water- or- 1 rounding 1/3 c cornstarch.
Remove from the stove and add one (1 lb) package of boysenberries. makes enough for 1- 9 inch pie and a turnover.
4 3/4 c water
3 1/3 c sugar
1 lb Flavorland brand Marion blackberries
3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water or 3 rounding 1/3 cups of corn starch
1 lb boysenberries
1 12 oz pkg frozen red raspberries
Bring 4 3/4 c water and 3 1/3 cups sugar to a boil. Add one (1 lb) package of blackberries to the syrup. Bring to a boil again.
Thicken with 3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water- or - 3 rounding 1/3 cups or cornstarch. This mixture will be quite thick.
Remove from the stove. Add in one (1 lb) package boysenberries and one (12 oz) package of frozen red raspberries. Fold berries in gently and let cool. Makes 5- 9 inch pies.
Blueberry Pie:
Same as above except substitute all berries with blueberries.
Boysenberry Pie:
Bring 1 1/2 c water and 1 c sugar to a boil. Add 1/3 c Red Berry Pie Tone diluted with 1/2 c water- or- 1 rounding 1/3 c cornstarch.
Remove from the stove and add one (1 lb) package of boysenberries. makes enough for 1- 9 inch pie and a turnover.
Breakfast Casserole
from the kitchen of Stephanie
24 oz frozen hashbrowns, 3/4 of a 2 lb bag
1 cube of butter, melted
6 eggs
1 c cream
1/2-1 c diced ham, bacon or sausage
2 c shredded cheese
Spray a 9x13 casserole dish with cooking spray. Spread hashbrowns evenly in pan and drizzle butter over the hashbrowns. Bake at 350 for 20 minutes. Beat eggs and add cream. Layer meat and cheese over hashbrowns then cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set.
24 oz frozen hashbrowns, 3/4 of a 2 lb bag
1 cube of butter, melted
6 eggs
1 c cream
1/2-1 c diced ham, bacon or sausage
2 c shredded cheese
Spray a 9x13 casserole dish with cooking spray. Spread hashbrowns evenly in pan and drizzle butter over the hashbrowns. Bake at 350 for 20 minutes. Beat eggs and add cream. Layer meat and cheese over hashbrowns then cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set.
Thursday, December 17, 2009
Carmelitas
from the kitchen of Melanie
2 C. oatmeal (not minute)
2 C. flour
1 1/2 C. brown sugar
1 teas. salt
1 1/2 C. butter (softened)
Mix all ingredients together and press 1/2 or as much needed to cover bottom of 9X13 pan Bake 325 degrees for 17 mins.
1 bag milk chocolate chips (I used semi sweet)
1 jar Mrs Richard's butterscotch caramel (Smith's Food King) or any caramel.
pour choc chips, then caramel on top until covered. It will melt. Sprinkle remaining dry ingredients on top, then put back in oven for 17 more mins.Let cool completely before serving. I put in fridge overnight
and let set out before cutting.YUMMY! ENJOY!
2 C. oatmeal (not minute)
2 C. flour
1 1/2 C. brown sugar
1 teas. salt
1 1/2 C. butter (softened)
Mix all ingredients together and press 1/2 or as much needed to cover bottom of 9X13 pan Bake 325 degrees for 17 mins.
1 bag milk chocolate chips (I used semi sweet)
1 jar Mrs Richard's butterscotch caramel (Smith's Food King) or any caramel.
pour choc chips, then caramel on top until covered. It will melt. Sprinkle remaining dry ingredients on top, then put back in oven for 17 more mins.Let cool completely before serving. I put in fridge overnight
and let set out before cutting.YUMMY! ENJOY!
Peppermint Bark
from the kitchen of Carol O.
12 oz semi sweet chocolate chips
10 oz white chocolate chips
1/2 tsp peppermint extract
6 candy canes, crushed
Line a jelly roll pan with alluminum foil. Melt semi sweet chocolate chips in microwave. Pour and spread in jelly roll pan. Cool for 5 minutes in refrigerator. Don't let it sit until it hardens, just until the layer is firm and not shiny. Melt white chips in microwave following the directions on pkg. Stir in peppermint extract. Pour and spread over semi sweet chocolate chips. Let it sit for a couple of minutes. Sprinkle crushed candy canes over white chocolate and press lightly with fingers until firm. Keep in fridge.
12 oz semi sweet chocolate chips
10 oz white chocolate chips
1/2 tsp peppermint extract
6 candy canes, crushed
Line a jelly roll pan with alluminum foil. Melt semi sweet chocolate chips in microwave. Pour and spread in jelly roll pan. Cool for 5 minutes in refrigerator. Don't let it sit until it hardens, just until the layer is firm and not shiny. Melt white chips in microwave following the directions on pkg. Stir in peppermint extract. Pour and spread over semi sweet chocolate chips. Let it sit for a couple of minutes. Sprinkle crushed candy canes over white chocolate and press lightly with fingers until firm. Keep in fridge.
Tuesday, December 15, 2009
Banana Cream Pie
From the kitchen of Sarah
I got this recipe off of Our Best Bites. I made it for Thanksgiving and it got rave reviews -- the best we've ever had! It's our new favorite pie and the best part is it is soooooooo easy!!!! (I haven't tried the chunky monkey variation, but it looks yummy, too.)
1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!
Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.
And there you have it--the best AND the easiest banana cream pie you'll ever have or need!
Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.
I got this recipe off of Our Best Bites. I made it for Thanksgiving and it got rave reviews -- the best we've ever had! It's our new favorite pie and the best part is it is soooooooo easy!!!! (I haven't tried the chunky monkey variation, but it looks yummy, too.)
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!
Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.
And there you have it--the best AND the easiest banana cream pie you'll ever have or need!
Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.
Yummy Chex Mix
from the kitchen of Shawnalyn
1 lg. box corn chex
1 lg. box rice chex
2 cups sliced almonds
2 cups butter
2 cups sugar
2 cups light karo syrup
2 t. vanilla extract
shredded coconut
In an extra large bowl or divide into 2 bowls, combine cereal, almonds and coconut. Combine in a sauce pan butter, sugar, and karo syrup. Bring to a boil and boil for 2 min. remove from heat and add vanilla. Pour over cereal mixture and mix well to coat. YUMMY!
You can add or subtract with this recipe. I don't add coconut. I have had it with Golden Grams for one of the cereals and peanuts instead of almonds. That was really good too!
1 lg. box corn chex
1 lg. box rice chex
2 cups sliced almonds
2 cups butter
2 cups sugar
2 cups light karo syrup
2 t. vanilla extract
shredded coconut
In an extra large bowl or divide into 2 bowls, combine cereal, almonds and coconut. Combine in a sauce pan butter, sugar, and karo syrup. Bring to a boil and boil for 2 min. remove from heat and add vanilla. Pour over cereal mixture and mix well to coat. YUMMY!
You can add or subtract with this recipe. I don't add coconut. I have had it with Golden Grams for one of the cereals and peanuts instead of almonds. That was really good too!
Orange Caramels
from the kitchen of Carol O.
2 c sugar
1/2 c butter
2 c corn syrup
1 can evaporated milk
1 tsp vanilla
1/2 tsp orange extract (or to taste)
Combine sugar and corn syrup. Mix well. Bring to a boil on high heat, stirring constantly. Boil until mixture is clear, Add vanilla, butter, milk and orange extract very slowly, stirring constantly. Do not let boiling stop. Reduce heat to medium. Cook to softball stage (230). Remove from heat and pour into buttered 9 x 13 pan to cool. When cool, cut and wrap in wax paper.
2 c sugar
1/2 c butter
2 c corn syrup
1 can evaporated milk
1 tsp vanilla
1/2 tsp orange extract (or to taste)
Combine sugar and corn syrup. Mix well. Bring to a boil on high heat, stirring constantly. Boil until mixture is clear, Add vanilla, butter, milk and orange extract very slowly, stirring constantly. Do not let boiling stop. Reduce heat to medium. Cook to softball stage (230). Remove from heat and pour into buttered 9 x 13 pan to cool. When cool, cut and wrap in wax paper.
Bacon Wrapped Water Chestnuts
from the kitchen of Niki
2 cans whole water chestnuts
1 pkg bacon
2 1/2 c sugar
2 1/2 c ketchup
Take 1/2 strip of raw bacon and wrap around water chestnuts, keep in place with a toothpick.
Mix sugar and ketchup and stir until sugar dissolves. Pour in a 9x13 pan. Place bacon wraps in sauce and swirl around to coat them. Bake in oven at 350 for 20 minutes until sauce is bubbly. Can halve the batch and cook in microwave, covered for 15-20 minutes until bacon is crisp.
2 cans whole water chestnuts
1 pkg bacon
2 1/2 c sugar
2 1/2 c ketchup
Take 1/2 strip of raw bacon and wrap around water chestnuts, keep in place with a toothpick.
Mix sugar and ketchup and stir until sugar dissolves. Pour in a 9x13 pan. Place bacon wraps in sauce and swirl around to coat them. Bake in oven at 350 for 20 minutes until sauce is bubbly. Can halve the batch and cook in microwave, covered for 15-20 minutes until bacon is crisp.
Sausage Fondue
from the kitchen of Niki
We make this every Christmas Morning- this is my Grandma's recipe.
8-12 slices of bread (cubed, with the crusts cut off)
2 c grated cheese
4 eggs
1 1/2 lbs link sausage (pre-cooked, brown & serve), cut into 1/4's
2 1/4 c milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 c milk to dilute soup
Place cubed bread in greased 9x13 pan or lasagna pan. Top with cheese. Beat eggs with 2 1/2 c milk and dry mustard. Pour over bread and cheese. Cut sausage and place over top. Dilute soup with 1/2 c milk and pour over sausage. Place in fridge overnight. Bake at 300 degrees for 1 1/2 hours. Serves 10.
*variation- can wait until morning to add soup mixture over top.
We make this every Christmas Morning- this is my Grandma's recipe.
8-12 slices of bread (cubed, with the crusts cut off)
2 c grated cheese
4 eggs
1 1/2 lbs link sausage (pre-cooked, brown & serve), cut into 1/4's
2 1/4 c milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 c milk to dilute soup
Place cubed bread in greased 9x13 pan or lasagna pan. Top with cheese. Beat eggs with 2 1/2 c milk and dry mustard. Pour over bread and cheese. Cut sausage and place over top. Dilute soup with 1/2 c milk and pour over sausage. Place in fridge overnight. Bake at 300 degrees for 1 1/2 hours. Serves 10.
*variation- can wait until morning to add soup mixture over top.
5 Minute Fudge
from the kitchen of Niki
12 oz semi sweet chocolate chips
3/4 pkg of butterscotch chips
1 can sweetened condensed milk
1 tsp vanilla
walnuts
currants
Cook chocolate chips, butterscotch chips, milk and vanilla in heavy bottom pot on low heat, stir for 5 minutes until it melts. Add walnuts and currants. Grease round cake pan and place your empty, cellophane wrapped milk can in the middle. Pour in fudge around milk can to make a wreath effect. Put in fridge for 30 minutes. Decorate with green and red marrichino cherries.
12 oz semi sweet chocolate chips
3/4 pkg of butterscotch chips
1 can sweetened condensed milk
1 tsp vanilla
walnuts
currants
Cook chocolate chips, butterscotch chips, milk and vanilla in heavy bottom pot on low heat, stir for 5 minutes until it melts. Add walnuts and currants. Grease round cake pan and place your empty, cellophane wrapped milk can in the middle. Pour in fudge around milk can to make a wreath effect. Put in fridge for 30 minutes. Decorate with green and red marrichino cherries.
Candy Glazed Popcorn
from the kitchen of Susan G.
2 c margarine, melted in pressure cooker pot or heavy pan (Blue Bonnet works best)
1 c white Karo Syrup
2 2/3 c sugar
2 tsp vanilla
12 qts popped corn (4 pumper batches)
2 c pecans
2 c almonds
Melt butter, slowly add Karo syrup and sugar. Bring to a boil. Turn down to steady boil and cook for 6 minutes. DO NOT STIR! Take off heat and add vanilla. Pour over popcorn,pecans and almonds and stir. Makes approx 12-13 bags. Delicious!
2 c margarine, melted in pressure cooker pot or heavy pan (Blue Bonnet works best)
1 c white Karo Syrup
2 2/3 c sugar
2 tsp vanilla
12 qts popped corn (4 pumper batches)
2 c pecans
2 c almonds
Melt butter, slowly add Karo syrup and sugar. Bring to a boil. Turn down to steady boil and cook for 6 minutes. DO NOT STIR! Take off heat and add vanilla. Pour over popcorn,pecans and almonds and stir. Makes approx 12-13 bags. Delicious!
Peanut Butter Bars
from the kitchen of Sarah
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 t. soda
1/2 t. salt
2 t. vanilla
2 cups flour
2 cups oats
Cream butter and sugars. Add eggs, peanut butter, and vanilla and mix. Add remaining ingredients and mix. Spread on greased cookie sheet. Bake @ 350 degrees for 12-15 minutes.
Spread thin layer of whipped peanut butter while still warm. When cool, frost with whipped chocolate frosting. (Can used store bought or use your own chocolate frosting recipe.)
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 t. soda
1/2 t. salt
2 t. vanilla
2 cups flour
2 cups oats
Cream butter and sugars. Add eggs, peanut butter, and vanilla and mix. Add remaining ingredients and mix. Spread on greased cookie sheet. Bake @ 350 degrees for 12-15 minutes.
Spread thin layer of whipped peanut butter while still warm. When cool, frost with whipped chocolate frosting. (Can used store bought or use your own chocolate frosting recipe.)
Lightened-Up Holiday Cookie Dough
from the kitchen of Jackie
This versatile recipe is the base for several other cookies and bars. You can also use it to bake a batch of fun cutout cookies that could be used as name cards for your holiday table! Taste of Home Test Kitchen
120 ServingsPrep: 15 min. + chilling Bake: 10 min./batch
Ingredients
1 cup butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 eggs
1/3 cup canola oil
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Directions
In a large bowl, cream butter and sugars until light and fluffy.
Beat in the eggs, oil and vanilla. Combine the flour, salt and
baking soda; gradually add to creamed mixture and mix well.
Divide dough into four 1-1/4-cup portions. Shape each into a disk;wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 4 portions (1-1/4 cups each).
• To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired.
Bake at 350° for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as desired.
Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies
To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.
Nutrition Facts: 1 cookie equals 56 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 39 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
This versatile recipe is the base for several other cookies and bars. You can also use it to bake a batch of fun cutout cookies that could be used as name cards for your holiday table! Taste of Home Test Kitchen
120 ServingsPrep: 15 min. + chilling Bake: 10 min./batch
Ingredients
1 cup butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 eggs
1/3 cup canola oil
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Directions
In a large bowl, cream butter and sugars until light and fluffy.
Beat in the eggs, oil and vanilla. Combine the flour, salt and
baking soda; gradually add to creamed mixture and mix well.
Divide dough into four 1-1/4-cup portions. Shape each into a disk;wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 4 portions (1-1/4 cups each).
• To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired.
Bake at 350° for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as desired.
Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies
To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.
Nutrition Facts: 1 cookie equals 56 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 39 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Drizzled Cherry Cookie Cups
from the kitchen of Jackie
No one will ever guess these cute cookies drizzled with chocolate are lighter! Taste of Home Test Kitchen
22 ServingsPrep: 15 min. Bake: 15 min. + cooling
Ingredients
1-1/4 cups refrigerated Lightened-Up Holiday Cookie Dough
22 maraschino cherries with stems, well drained
2 ounces semisweet chocolate, melted
Directions
Roll dough into 1-in. balls; press onto the bottoms and up the sides of miniature muffin cups coated with cooking spray. Place a cherry into each cup. Bake at 350° for 12-14 minutes or until lightly browned. Cool
for 5 minutes before removing from pans to wire racks to cool completely. Drizzle with melted chocolate. Yield: 22 cookies.
Nutrition Facts: 1 cookie equals 99 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 52 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
No one will ever guess these cute cookies drizzled with chocolate are lighter! Taste of Home Test Kitchen
22 ServingsPrep: 15 min. Bake: 15 min. + cooling
Ingredients
1-1/4 cups refrigerated Lightened-Up Holiday Cookie Dough
22 maraschino cherries with stems, well drained
2 ounces semisweet chocolate, melted
Directions
Roll dough into 1-in. balls; press onto the bottoms and up the sides of miniature muffin cups coated with cooking spray. Place a cherry into each cup. Bake at 350° for 12-14 minutes or until lightly browned. Cool
for 5 minutes before removing from pans to wire racks to cool completely. Drizzle with melted chocolate. Yield: 22 cookies.
Nutrition Facts: 1 cookie equals 99 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 52 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Monday, December 14, 2009
Chocolate Revel Bars
from the kitchen of Sarah
1 cup butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
3 cups oats
Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. In separate bowl, sift together flour, soda, and salt. Stir in oats. Add dry ingredients to creamed mixture and combine. Spread 2/3 of mixture on bottom of 9x13 cake pan. Spread filling on top. Drop remaining batter in spoonfuls on top (It won't completely cover the filling, some should remain uncovered). Bake at 350 degrees for 25-30 minutes. Let cool completely before serving (so the chocolate can set up) and enjoy!
FILLING:
2 cups chocolate chips
15 oz. can sweetened condensed milk
2 Tbs. butter
1/2 tsp. salt
1 tsp. vanilla
Mix chocolate, milk, butter, and salt. Melt on low heat. (Or I do it in the microwave for 30 seconds then stir, then abt 30 more seconds til melted -- don't overcook or it gets gritty). When smooth, add vanilla.
1 cup butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
3 cups oats
Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. In separate bowl, sift together flour, soda, and salt. Stir in oats. Add dry ingredients to creamed mixture and combine. Spread 2/3 of mixture on bottom of 9x13 cake pan. Spread filling on top. Drop remaining batter in spoonfuls on top (It won't completely cover the filling, some should remain uncovered). Bake at 350 degrees for 25-30 minutes. Let cool completely before serving (so the chocolate can set up) and enjoy!
FILLING:
2 cups chocolate chips
15 oz. can sweetened condensed milk
2 Tbs. butter
1/2 tsp. salt
1 tsp. vanilla
Mix chocolate, milk, butter, and salt. Melt on low heat. (Or I do it in the microwave for 30 seconds then stir, then abt 30 more seconds til melted -- don't overcook or it gets gritty). When smooth, add vanilla.
Saturday, December 12, 2009
Hersheys Perfectly Chocolate Chocolate Cake
This cake is soooooo good!!!
from the kitchen of Jewal
2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
2 eggs
1 c milk
1/2 c oil
2 tsp vanilla
1 c boiling water
Heat oven to 350. Stir together in a large bowl, sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes. STIR in boiling water. Batter will be thin. Pour into greased 9x13 inch pan or 2 9 inch round pans. Bake 35-40 minutes for 9x 13 inch pan, Less time is needed with round pans. Cool completely and frost with Perfectly Chocolate Chocolate Frosting.
Perfectly Chocolate Chocolate Frosting
1/2 c butter
2/3 c cocoa
3 c powder sugar
1/3 c milk
1 tsp vanilla
Melt butter, stir in cocoa, alternately add powder sugar and milk, beating until desired consistancy. Add vanilla.
from the kitchen of Jewal
2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
2 eggs
1 c milk
1/2 c oil
2 tsp vanilla
1 c boiling water
Heat oven to 350. Stir together in a large bowl, sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes. STIR in boiling water. Batter will be thin. Pour into greased 9x13 inch pan or 2 9 inch round pans. Bake 35-40 minutes for 9x 13 inch pan, Less time is needed with round pans. Cool completely and frost with Perfectly Chocolate Chocolate Frosting.
Perfectly Chocolate Chocolate Frosting
1/2 c butter
2/3 c cocoa
3 c powder sugar
1/3 c milk
1 tsp vanilla
Melt butter, stir in cocoa, alternately add powder sugar and milk, beating until desired consistancy. Add vanilla.
Cake Mix Cinnamon Rolls
from the kitchen of Stephanie
5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages yeast
2 1/2 cups warm water
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon cinnamon
Frosting
6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
2-3 tablespoons milk
Directions
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half and let rest covered 10 minutes.
Turn onto a lightly floured surface.
Roll each portion into a 14 X 10 rectangle.
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
Roll up jellyroll style, starting with long side.
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans. Cover and let rise until almost doubled, about 20 minutes (this is where you can put them in the fridge over night).
Bake at 400 for 10-15 minutes or until golden brown.
Cool for 20 minutes.
5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages yeast
2 1/2 cups warm water
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon cinnamon
Frosting
6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
2-3 tablespoons milk
Directions
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half and let rest covered 10 minutes.
Turn onto a lightly floured surface.
Roll each portion into a 14 X 10 rectangle.
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
Roll up jellyroll style, starting with long side.
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans. Cover and let rise until almost doubled, about 20 minutes (this is where you can put them in the fridge over night).
Bake at 400 for 10-15 minutes or until golden brown.
Cool for 20 minutes.
Perfect Dinner Rolls
*Makes 12 rolls - if doubling the recipe (which I do all the time), only increase the yeast to 1 tablespoon or else the dough will taste to yeast-y*
1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour if absolutely necessary to make a soft dough that doesn't stick to the sides of the bowl while kneading). Knead the dough briefly until it forms a smooth ball.
Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)
Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.
Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.
Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.
1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour if absolutely necessary to make a soft dough that doesn't stick to the sides of the bowl while kneading). Knead the dough briefly until it forms a smooth ball.
Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)
Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.
Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.
Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.
Chicken Cordon Bleu
from the kitchen of Susie
4 whole chicken breasts, halved
8 thin slices deli ham
4 slices Swiss cheese cut into strips
salt
pepper
Thyme and Rosemary
3 eggs beaten
1 T honey
1 c milk
2 c cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap and pound with meat mallet to about 1/4 inch thickness. On each ham slice, place a strip of cheese. Roll ham and cheese, jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and and seal well. Dip each roll into egg, milk and honey mixture, then roll into crumb and spices mixture. Thoroughly coat each roll. Place rolls in 9x13 inch baking dish. Bake uncovered at 400 degrees for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce. makes 6-8 servings.
Cordon Bleu Sauce:
1 can (10oz) cream of chicken soup
1/2 c sour cream
juice of 1 lemon(about 1/3 c )
salt to taste
4 whole chicken breasts, halved
8 thin slices deli ham
4 slices Swiss cheese cut into strips
salt
pepper
Thyme and Rosemary
3 eggs beaten
1 T honey
1 c milk
2 c cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap and pound with meat mallet to about 1/4 inch thickness. On each ham slice, place a strip of cheese. Roll ham and cheese, jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and and seal well. Dip each roll into egg, milk and honey mixture, then roll into crumb and spices mixture. Thoroughly coat each roll. Place rolls in 9x13 inch baking dish. Bake uncovered at 400 degrees for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce. makes 6-8 servings.
Cordon Bleu Sauce:
1 can (10oz) cream of chicken soup
1/2 c sour cream
juice of 1 lemon(about 1/3 c )
salt to taste
Egg Casserole
from the kitchen of Jewal
Blend in blender:
12 eggs
1 c 1/2 & 1/2
1/3 c mayo
2T flour
1/4 tsp salt
pepper
Pour into greased 9x13 pan.
Sprinkle with:
1 1/2 c cheese
1 c meat (bacon, sausage or ham)
Bake 35-40 minutes at 350, or until center is not runny.
Blend in blender:
12 eggs
1 c 1/2 & 1/2
1/3 c mayo
2T flour
1/4 tsp salt
pepper
Pour into greased 9x13 pan.
Sprinkle with:
1 1/2 c cheese
1 c meat (bacon, sausage or ham)
Bake 35-40 minutes at 350, or until center is not runny.
Friday, December 11, 2009
Creme Brulee French Toast
from the kitchen of Jen
1/2 c. butter
5 T. corn syrup
7 eggs
1 t. vanilla
1 c. brown sugar
1 loaf texas toast
2 c. half & half
1/4 t. salt
In sauce pan melt butter, sugar, and corn syrup over medium heat until smooth. Pour over large jelly roll pan and spread to cover. Line bread on top of mixture in a single layer (3 across, 4 down) Mix remaining ingredients. Pour over bread. Cover with foil and refrigerate over night. Bake covered at 350 for 45 mins. (uncover last 3 mins to brown) Cut diagonal and flip over to serve. I serve with turkey sausage, a fruit bowl (berries), and o.j. It is very rich and yummy. P.S. If you double this recipe, make it 2 times, don't combine ingredients.
1/2 c. butter
5 T. corn syrup
7 eggs
1 t. vanilla
1 c. brown sugar
1 loaf texas toast
2 c. half & half
1/4 t. salt
In sauce pan melt butter, sugar, and corn syrup over medium heat until smooth. Pour over large jelly roll pan and spread to cover. Line bread on top of mixture in a single layer (3 across, 4 down) Mix remaining ingredients. Pour over bread. Cover with foil and refrigerate over night. Bake covered at 350 for 45 mins. (uncover last 3 mins to brown) Cut diagonal and flip over to serve. I serve with turkey sausage, a fruit bowl (berries), and o.j. It is very rich and yummy. P.S. If you double this recipe, make it 2 times, don't combine ingredients.
Monday, December 7, 2009
Peanut Butter Balls
from the kitchen of Christine
1/4 lb soft margarine (not melted)
2 cups peanut butter
2 cups powdered sugar
36 (2 cups) crushed graham crackers
Mix and form into walnut sized balls. Chill for about an hour or longer. Dip in melted chocolate (Ghiradelli milk chocolate is the best!!) and place on a tray to let the chocolate harden. During the winter it is easy to put them outside for a couple of minutes for the chocolate to harden. ENJOY!!!
1/4 lb soft margarine (not melted)
2 cups peanut butter
2 cups powdered sugar
36 (2 cups) crushed graham crackers
Mix and form into walnut sized balls. Chill for about an hour or longer. Dip in melted chocolate (Ghiradelli milk chocolate is the best!!) and place on a tray to let the chocolate harden. During the winter it is easy to put them outside for a couple of minutes for the chocolate to harden. ENJOY!!!
Peppermint Candy Cane Brownies
Brownies:
4 squares unsweetened chocolate (4oz)1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. If you're not familiar with baking chocolate, it comes in squares. Give those squares a rough chop so they'll be easier to melt: Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped) Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this: Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)
Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.
Sunday, December 6, 2009
Best Ever Potato Rolls
from the kitchen of Stephanie
2/3 C sugar
2/3 C butter
1 C mashed potatoes (I use 3/4 C hot water and 1/3-1/2 C potato pearls to make 1 cup potatoes)
2 ½ tsp salt
2 eggs
2/3 C warm water
2 pkgs yeast or 4 ½ tsp yeast
2 C flour
2/3 C warm water
4 C flour (aprox)
In large bowl, cream sugar and butter. Add mashed potatoes, salt and eggs. In small bowl, dissolve water and yeast. Add to other bowl. Beat in 2 cups flour and 2/3 cup warm water. Add enough remaining flour or form a soft dough, about 4 cups. Shape in ball, place in greased bowl. Cover and let rise about 1 hour. Form into rolls. I use half the dough and roll out in a large circle. I then cut into pizza slices and roll up like crescent rolls. Cover and let rise. Bake at 375 for 15 minutes or until light brown. Makes 45 rolls. Also works great for cinnamon rolls!
2/3 C sugar
2/3 C butter
1 C mashed potatoes (I use 3/4 C hot water and 1/3-1/2 C potato pearls to make 1 cup potatoes)
2 ½ tsp salt
2 eggs
2/3 C warm water
2 pkgs yeast or 4 ½ tsp yeast
2 C flour
2/3 C warm water
4 C flour (aprox)
In large bowl, cream sugar and butter. Add mashed potatoes, salt and eggs. In small bowl, dissolve water and yeast. Add to other bowl. Beat in 2 cups flour and 2/3 cup warm water. Add enough remaining flour or form a soft dough, about 4 cups. Shape in ball, place in greased bowl. Cover and let rise about 1 hour. Form into rolls. I use half the dough and roll out in a large circle. I then cut into pizza slices and roll up like crescent rolls. Cover and let rise. Bake at 375 for 15 minutes or until light brown. Makes 45 rolls. Also works great for cinnamon rolls!
Symphony Fudge
from the kitchen of Stephanie
4 c sugar
1 pt whipping cream
2 lg Symphony toffee/almond bars (16oz)
2 cubes of butter
In large pot mix the sugar and cream. Stir well and bring to a boil.
While boiling, add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter. Boil to the soft-ball stage (230 Degrees). Add the Symphony bars and beat in with an elcetrci mixer.
Pour into a greased pan and chill for 5-6 hours.
4 c sugar
1 pt whipping cream
2 lg Symphony toffee/almond bars (16oz)
2 cubes of butter
In large pot mix the sugar and cream. Stir well and bring to a boil.
While boiling, add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter. Boil to the soft-ball stage (230 Degrees). Add the Symphony bars and beat in with an elcetrci mixer.
Pour into a greased pan and chill for 5-6 hours.
Sausage Crepes
from the kitchen of Ann-Marie
12-15 crepes
1lb Sausage
8oz Cream Cheese
1 bunch or green onions
chedder cheese
Brown the sausage, mix in the cream cheese, green onions and how ever much chedder chhese that you want. Fill the crepes, roll and place in a baking dish. Heat on 325 until heated through. Enjoy!!!
12-15 crepes
1lb Sausage
8oz Cream Cheese
1 bunch or green onions
chedder cheese
Brown the sausage, mix in the cream cheese, green onions and how ever much chedder chhese that you want. Fill the crepes, roll and place in a baking dish. Heat on 325 until heated through. Enjoy!!!
Mrs. Claus’ Overnight Buns
from the kitchen of Marlayne
Boil together for 5 minutes:
4 C water
1 ½ C sugar
Cool
Add:
1 C cooking oil
1 pkg yeast, dissolved in 1 C warm water with 1 tsp. Sugar
4 eggs, beaten well
About 12-14 C flour
Knead dough well. Let rise for about 4 hours. Punch down and let rise overnight. Shape into balls (golf ball size). Dip in melted butter and place in well-greased pan. Bake at 350 until golden brown.
Boil together for 5 minutes:
4 C water
1 ½ C sugar
Cool
Add:
1 C cooking oil
1 pkg yeast, dissolved in 1 C warm water with 1 tsp. Sugar
4 eggs, beaten well
About 12-14 C flour
Knead dough well. Let rise for about 4 hours. Punch down and let rise overnight. Shape into balls (golf ball size). Dip in melted butter and place in well-greased pan. Bake at 350 until golden brown.
Orange Date Bread (Mom's)
from the kitchen of Marlayne
1 c. Butter, softened
2 C. Sugar
3 eggs
4 C. flour
1 tsp. Baking soda
1 tsp. Salt
1 1/3 C. buttermilk
1 C. Chopped walnuts
1 C. chopped dates
1 T. grated orange peel
Glaze:
¼ C. orange juice
½ C. sugar
2 T. grated orange peel
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange peel. Pour into loaf pans. Bake @350 for 60-65 minutes or until tests done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread. Yield: 2 loaves
1 c. Butter, softened
2 C. Sugar
3 eggs
4 C. flour
1 tsp. Baking soda
1 tsp. Salt
1 1/3 C. buttermilk
1 C. Chopped walnuts
1 C. chopped dates
1 T. grated orange peel
Glaze:
¼ C. orange juice
½ C. sugar
2 T. grated orange peel
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange peel. Pour into loaf pans. Bake @350 for 60-65 minutes or until tests done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread. Yield: 2 loaves
Banana Muffins
from the kitchen of Marlayne
2 C. Unsifted Flour
½ C. Sugar
2 tsp. baking powder
½ tsp. soda
½ tsp. salt
¼ tsp. nutmeg or cinnamon (I use ¼ tsp. each)
1 medium banana, mashed
1 egg
½ C. milk
½ C. Oil
Preheat oven to 375 degrees. In mixing bowl, combine flour, sugar, baking powder, soda, salt and nutmeg. Make well in center. Combine remaining ingredients. Add all at one, mixing only until dry ingredients are moistened. Spoon into greased muffin cups, (I use muffin papers), filling 2/3 full. Bake 15 to 20 minutes or until golden brown. 10-12 muffins
Large batch (makes approx. 5 doz.)
10 C. flour
2 ½ C. sugar
10 tsp. baking powder
2 ½ tsp. soda
2 ½ tsp. salt
1 ¼ tsp. nutmeg and cinnamon
5 medium bananas
5 eggs
2 ½ C. milk
1 2/3 C. Oil
For Pumpkin muffins, increase cinnamon and nutmeg to ½ tsp. each. Substitute ½ C. canned or cooked pumpkin for banana.
2 C. Unsifted Flour
½ C. Sugar
2 tsp. baking powder
½ tsp. soda
½ tsp. salt
¼ tsp. nutmeg or cinnamon (I use ¼ tsp. each)
1 medium banana, mashed
1 egg
½ C. milk
½ C. Oil
Preheat oven to 375 degrees. In mixing bowl, combine flour, sugar, baking powder, soda, salt and nutmeg. Make well in center. Combine remaining ingredients. Add all at one, mixing only until dry ingredients are moistened. Spoon into greased muffin cups, (I use muffin papers), filling 2/3 full. Bake 15 to 20 minutes or until golden brown. 10-12 muffins
Large batch (makes approx. 5 doz.)
10 C. flour
2 ½ C. sugar
10 tsp. baking powder
2 ½ tsp. soda
2 ½ tsp. salt
1 ¼ tsp. nutmeg and cinnamon
5 medium bananas
5 eggs
2 ½ C. milk
1 2/3 C. Oil
For Pumpkin muffins, increase cinnamon and nutmeg to ½ tsp. each. Substitute ½ C. canned or cooked pumpkin for banana.
Friday, December 4, 2009
Orange Rolls
from the kitchen of Melanie
2 pkg. of pilsbury biscuits (homestyle is best)
open container, layer 1/2 over eachother in a bundt pan.
boil, 1 cube real butter, 3 TBS. frozen orange juice concentrate, 1/2 C. sugar.
pour over rolls in pan.
Bake 350 degrees for 20 mins. or until lightly browned.
Eat with fork. Even best after cooled and re-heated in microwave.
2 pkg. of pilsbury biscuits (homestyle is best)
open container, layer 1/2 over eachother in a bundt pan.
boil, 1 cube real butter, 3 TBS. frozen orange juice concentrate, 1/2 C. sugar.
pour over rolls in pan.
Bake 350 degrees for 20 mins. or until lightly browned.
Eat with fork. Even best after cooled and re-heated in microwave.
Slow Cooker Enchiladas
from the kitchen of Stephanie
1 lb ground beef (or turkey or chicken)
1 c chopped onion
1/2 c chopped green pepper
1 can (16oz) Pinto or kidney beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, drained
1/3 c water
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 c (4oz) shredded jack and cheddar cheese
6 flour tortillas (6-7 inch size)
sour cream
shredded lettuce
In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat, cover and simmer for 10 minutes. Combine cheeses. Ina 5 qt slow cooker, layer 3/4 c beef mix, one tortilla, and add 1/3 c cheese. Repeat layers. Cover and cook on low for 5-7 hours or until hot. Serve with lettuce and sour cream.
1 lb ground beef (or turkey or chicken)
1 c chopped onion
1/2 c chopped green pepper
1 can (16oz) Pinto or kidney beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, drained
1/3 c water
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 c (4oz) shredded jack and cheddar cheese
6 flour tortillas (6-7 inch size)
sour cream
shredded lettuce
In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat, cover and simmer for 10 minutes. Combine cheeses. Ina 5 qt slow cooker, layer 3/4 c beef mix, one tortilla, and add 1/3 c cheese. Repeat layers. Cover and cook on low for 5-7 hours or until hot. Serve with lettuce and sour cream.
Crock Pot Pork Chops
from the kitchen of Stephanie
1 (6oz) stuffing mix
1 can cream of mushroom soup
1 tsp curry powder
6 pork chops
Mix stuffing as directed on package. Put half the stuffing in a lightly greased crockpot. Spoon 1/2 can of mushroom soup over stuffing. Sprinkle with curry powder and place pork chops on top. Spoon remaining stuffing over shops; add remaining soup. Cook 8-10 hours on low in crockpot.
Serve with:
Pork gravy
canned green beans or yams
mashed potatoes
green salad
1 (6oz) stuffing mix
1 can cream of mushroom soup
1 tsp curry powder
6 pork chops
Mix stuffing as directed on package. Put half the stuffing in a lightly greased crockpot. Spoon 1/2 can of mushroom soup over stuffing. Sprinkle with curry powder and place pork chops on top. Spoon remaining stuffing over shops; add remaining soup. Cook 8-10 hours on low in crockpot.
Serve with:
Pork gravy
canned green beans or yams
mashed potatoes
green salad
Morrison's Polynesian Meatballs
from the kitchen of Denise
Meatball Mix:
3 lbs ground beef
1 1/3 c cracker crumbs (Ritz are good)
2/3 c minced onions
2 eggs
2 tsp salt
1/2 tsp ginger (opt)
1/2 c milk
Sauce Mix:
4 c pineapple juice
1 can pineapple tidbits (opt)
1 c vinegar
4 T soy sauce
2/3 c chopped green peppers (opt)
2 c packed brown sugar
8 T cornstarch
Mix ground beef, crumbs, onion, egg, salt, ginger, and milk thoroughly. Shape mixture into bite-sized balls. Brown meatballs in skillet. Remove and allow excess fat to drip on wax paper. Mix cornstarch and brown sugar in seperate bowl. In crock pot, stir in pineapple juice, vinegar, and soy sauce; stir in cornstarch/brownsugar mixture until smooth. Add meatballs, pineapple tidbits and green peppers. Cook in corck pot on high for 3-4 hours. Makes about 50 meatballs.
Meatball Mix:
3 lbs ground beef
1 1/3 c cracker crumbs (Ritz are good)
2/3 c minced onions
2 eggs
2 tsp salt
1/2 tsp ginger (opt)
1/2 c milk
Sauce Mix:
4 c pineapple juice
1 can pineapple tidbits (opt)
1 c vinegar
4 T soy sauce
2/3 c chopped green peppers (opt)
2 c packed brown sugar
8 T cornstarch
Mix ground beef, crumbs, onion, egg, salt, ginger, and milk thoroughly. Shape mixture into bite-sized balls. Brown meatballs in skillet. Remove and allow excess fat to drip on wax paper. Mix cornstarch and brown sugar in seperate bowl. In crock pot, stir in pineapple juice, vinegar, and soy sauce; stir in cornstarch/brownsugar mixture until smooth. Add meatballs, pineapple tidbits and green peppers. Cook in corck pot on high for 3-4 hours. Makes about 50 meatballs.
Brownies from Heaven
from the kitchen of Linda
1 c butter, softened
2 c sugar
2 eggs
1 tsp vanilla
2 c flour
1/2 c baking cocoa
1 c chopped walnuts
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; add to creamed mixture just until combined. Stir in walnuts. Spread into an ungreased 9 x 13 inch pan. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean, Cool on a wire rack.
Frosting:
1/2 c butter, softened
3 1/2 c powdered sugar
1/3 c baking cocoa
1/4 c milk
1 tsp vanilla
In a small bowl, beat butter until fluffy. Beat in powdered sugar, cocoa, milk and vanilla until smooth. Spread over brownies. Cut into bars.
1 c butter, softened
2 c sugar
2 eggs
1 tsp vanilla
2 c flour
1/2 c baking cocoa
1 c chopped walnuts
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; add to creamed mixture just until combined. Stir in walnuts. Spread into an ungreased 9 x 13 inch pan. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean, Cool on a wire rack.
Frosting:
1/2 c butter, softened
3 1/2 c powdered sugar
1/3 c baking cocoa
1/4 c milk
1 tsp vanilla
In a small bowl, beat butter until fluffy. Beat in powdered sugar, cocoa, milk and vanilla until smooth. Spread over brownies. Cut into bars.
Jewal's Thumbprint Cookies
from the kitchen of Jewal
1/4 c sugar
1 c butter
2 c flour
1 tsp vanilla
1/4 tsp salt
1 c finely chopped pecans (opt)
Cream together sugar and butter. Beat in flour, vanilla and salt. Stir in pecans. Roll into balls and make a tumbprint in each cookie (to make a nest for the frosting). Bake at 300 degrees for 20-30 minutes. Remove to cooling rack. Cool cookies and fill with frosting.
Frosting:
1 c powdered sugar
1/2 tsp almond flavoring
and enough water to make it the right consistancy to drip off the top of a spoon. Color 1/2 of frosting red and 1/2 of it green. Makes 3 dozen.
variation: Some of the dough may be rolled into small balls, baked and then rolled in powdered sugar.
1/4 c sugar
1 c butter
2 c flour
1 tsp vanilla
1/4 tsp salt
1 c finely chopped pecans (opt)
Cream together sugar and butter. Beat in flour, vanilla and salt. Stir in pecans. Roll into balls and make a tumbprint in each cookie (to make a nest for the frosting). Bake at 300 degrees for 20-30 minutes. Remove to cooling rack. Cool cookies and fill with frosting.
Frosting:
1 c powdered sugar
1/2 tsp almond flavoring
and enough water to make it the right consistancy to drip off the top of a spoon. Color 1/2 of frosting red and 1/2 of it green. Makes 3 dozen.
variation: Some of the dough may be rolled into small balls, baked and then rolled in powdered sugar.
Tuesday, December 1, 2009
Best Ever Butter Cookies
from the kitchen of Stephanie
1 c butter,softened
1 c sugar
1 egg
2 1/2 c flour
2 T orange juice
1 T vanilla
1 tsp baking powder
Combine butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds; wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight).
Heat oven to 400 degrees. Toll out dough on lightly floured surface, one-third at a time(keep remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1-inch apart onto ungreased cookie sheets.
Bake for 6-10 minutes or until edges are lightly browned. Cool completely. Frost and decorate cooled cookies, as desired.
1 c butter,softened
1 c sugar
1 egg
2 1/2 c flour
2 T orange juice
1 T vanilla
1 tsp baking powder
Combine butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds; wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight).
Heat oven to 400 degrees. Toll out dough on lightly floured surface, one-third at a time(keep remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1-inch apart onto ungreased cookie sheets.
Bake for 6-10 minutes or until edges are lightly browned. Cool completely. Frost and decorate cooled cookies, as desired.
Easy Gingerbread Cookies
from the kitchen of Stephanie
1 spice cake mix
2 c flour
1/3 c oil
1/2 c molasses
2 eggs
2 tsp ginger
Beat all ingredients together for 2 minutes. Chill dough. Roll out and cut out in desired shapes. Bake at 375 for 12-16 minutes.
1 spice cake mix
2 c flour
1/3 c oil
1/2 c molasses
2 eggs
2 tsp ginger
Beat all ingredients together for 2 minutes. Chill dough. Roll out and cut out in desired shapes. Bake at 375 for 12-16 minutes.
Meatloaf in a Crockpot
from the kitchen of Stephanie
2 beaten eggs
3/4 c milk
2/3 c bread crumbs
1 1/2 lbs lean ground beef (or mixture of ground beef and ground pork)
2 T onion
1/2 tsp ground sage
Combine eggs, milk, crumbs, onion, salt and pepper to taste, and meat. Mix well. Shape into round loaf to fit crock pot. Cook covered for 5-6 hours on low.
Sauce
1/4 c catsup
2 T brown sugar
1 tsp dry mustard
1/4 tsp nutmeg
Combine all ingredients for sauce and mix. Pour sauce over meat. Cook on high for 15 minutes and serve hot.
2 beaten eggs
3/4 c milk
2/3 c bread crumbs
1 1/2 lbs lean ground beef (or mixture of ground beef and ground pork)
2 T onion
1/2 tsp ground sage
Combine eggs, milk, crumbs, onion, salt and pepper to taste, and meat. Mix well. Shape into round loaf to fit crock pot. Cook covered for 5-6 hours on low.
Sauce
1/4 c catsup
2 T brown sugar
1 tsp dry mustard
1/4 tsp nutmeg
Combine all ingredients for sauce and mix. Pour sauce over meat. Cook on high for 15 minutes and serve hot.
Cauliflower Soup
from the kitchen of Jackie
11 ServingsPrep: 30 min. Cook: 30 min.
6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper
Directions
In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill,
11 ServingsPrep: 30 min. Cook: 30 min.
6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper
Directions
In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill,
Hearty Cheese Soup
from the kitchen of Jackie
10 ServingsPrep: 20 min. Cook: 30 min.
1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1/4 cup reduced-fat sour cream
Directions
In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10servings.
Nutrition Facts: 1 cup equals 208 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 833 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
10 ServingsPrep: 20 min. Cook: 30 min.
1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1/4 cup reduced-fat sour cream
Directions
In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10servings.
Nutrition Facts: 1 cup equals 208 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 833 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Tuesday, November 24, 2009
Whipped Cream Topping for Pies
1 c whipping cream
1/3 c powdered sugar
1 tsp vanilla
Put all ingredients in a bowl and whip until desired consistency. Do not over whip or it will turn to butter.
1/3 c powdered sugar
1 tsp vanilla
Put all ingredients in a bowl and whip until desired consistency. Do not over whip or it will turn to butter.
Pumpkin Pie
from the kitchen of Patty
1 c brown sugar
¾ c sugar
1 tsp ginger
2 tsp cinnamon
1 tsp salt
4 eggs, slightly beaten
3 c canned milk (evaporated)
2/3 c cream
3 ½ c Libby’s pumpkin (or 1 large can)
Cream sugar, spices & eggs. Add the rest of the ingredients and mix well. Pour into unbaked pastry shell. Bake at 425 for 15 minutes. Turn down to 350 for 45 minutes. Pie is done when a knife, poked in the middle, comes out clean. Makes 2 pies.
1 c brown sugar
¾ c sugar
1 tsp ginger
2 tsp cinnamon
1 tsp salt
4 eggs, slightly beaten
3 c canned milk (evaporated)
2/3 c cream
3 ½ c Libby’s pumpkin (or 1 large can)
Cream sugar, spices & eggs. Add the rest of the ingredients and mix well. Pour into unbaked pastry shell. Bake at 425 for 15 minutes. Turn down to 350 for 45 minutes. Pie is done when a knife, poked in the middle, comes out clean. Makes 2 pies.
Wonderful Lemon Meringue Pie
from the kitchen of Jewal
Combine in a bowl and set aside:
Zest of 3 lemons
Juice of 3 lemons
6 egg yolks (save egg whites in another bowl for meringue)
3 T butter
½ tsp salt
Bring to a boil:
3 c water
2 ½ c sugar
Mix ¾ c cornstarch plus 3T cornstarch to 1 cup of coldwater. Pour into boilingwater, stirring constantly, until thickened. Take out ¾ c of hot thickened mixture and mix into lemon mixture from above. Then combine all ingredients into pan and stir over low heat for a few minutes. Remove from heat and pour into baked pie shells. This recipe makes enough for 2 pies.
Meringue
6 egg whites
1 tsp cream of tartar
1 ½ c powdered sugar
Beat egg whites and cream of tartar; add powdered sugar, a little at a time, until very stiff. Put on top of pie filling and cook at 325 for 10-15 minutes or until meringue is golden brown.
Combine in a bowl and set aside:
Zest of 3 lemons
Juice of 3 lemons
6 egg yolks (save egg whites in another bowl for meringue)
3 T butter
½ tsp salt
Bring to a boil:
3 c water
2 ½ c sugar
Mix ¾ c cornstarch plus 3T cornstarch to 1 cup of coldwater. Pour into boilingwater, stirring constantly, until thickened. Take out ¾ c of hot thickened mixture and mix into lemon mixture from above. Then combine all ingredients into pan and stir over low heat for a few minutes. Remove from heat and pour into baked pie shells. This recipe makes enough for 2 pies.
Meringue
6 egg whites
1 tsp cream of tartar
1 ½ c powdered sugar
Beat egg whites and cream of tartar; add powdered sugar, a little at a time, until very stiff. Put on top of pie filling and cook at 325 for 10-15 minutes or until meringue is golden brown.
Easy Cream Pie Recipe
from the kitchen of Jewal
1 lg pkg of instant vanilla pudding (for banana or coconut cream)
Or
1 lg pkg of instant chocolate pudding (for chocolate cream)
2 c milk
1 c whipping cream (whipped with ¼ c powdered sugar and 1 tsp of vanilla)-
or can use cool whip- may need more than 1 cup
Combine pudding and milk- stir until thickened. Fold in whipped cream.
Pour into pie shell. Chill for 3-4 hours then top with whipped cream.
1 lg pkg of instant vanilla pudding (for banana or coconut cream)
Or
1 lg pkg of instant chocolate pudding (for chocolate cream)
2 c milk
1 c whipping cream (whipped with ¼ c powdered sugar and 1 tsp of vanilla)-
or can use cool whip- may need more than 1 cup
Combine pudding and milk- stir until thickened. Fold in whipped cream.
Pour into pie shell. Chill for 3-4 hours then top with whipped cream.
Apple Pie Filling
from the kitchen of Patty
3 c apples- peeled and sliced
¾ c sugar
¼ c flour
1 tsp cinnamon
2 T butter- dotted on top before you
put the top crust on the apples and the pie shell.
After pie is all made bake at 350 for 60 minutes.
3 c apples- peeled and sliced
¾ c sugar
¼ c flour
1 tsp cinnamon
2 T butter- dotted on top before you
put the top crust on the apples and the pie shell.
After pie is all made bake at 350 for 60 minutes.
Wednesday, November 18, 2009
Basic Cream Pie - Lion House
5 T cornstarch
1 c sugar
¼ tsp salt
2 ½ c milk
¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch pie shell
In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.
Coconut Cream Pie - Lion House
Add ½ cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, whip cream and
spread over pie. Top with another ½ c coconut.
Banana Cream Pie - Lion House
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, whip cream and spread over pie.
Chocolate Cream Pie - Lion House
Add ½- ¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to
serve, whip cream and spread over pie.
1 c sugar
¼ tsp salt
2 ½ c milk
¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch pie shell
In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.
Coconut Cream Pie - Lion House
Add ½ cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, whip cream and
spread over pie. Top with another ½ c coconut.
Banana Cream Pie - Lion House
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, whip cream and spread over pie.
Chocolate Cream Pie - Lion House
Add ½- ¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to
serve, whip cream and spread over pie.
Golden Mushroom Roast
from the kitchen of Laurie
1 eye of round roast
3 cans Golden Mushroom Soup (Campbell's)
1 C chopped dill pickles (or dill relish)
Cooked crisp & crumbled bacon (to taste)
Lemon Pepper
1-Mix soup and pickles in a bowl with whisk
2- Sear meat with lemon pepper on all sides
3-Put meat in crockpot; pour mixture over meat
4-Cook on low for as long as possible (I cook it overnight)
5-Add bacon one hour before eating
*You can also cook with potatoes and carrots for a complete meal.
*Soup mixture is already thickened and ready to use as gravy
1 eye of round roast
3 cans Golden Mushroom Soup (Campbell's)
1 C chopped dill pickles (or dill relish)
Cooked crisp & crumbled bacon (to taste)
Lemon Pepper
1-Mix soup and pickles in a bowl with whisk
2- Sear meat with lemon pepper on all sides
3-Put meat in crockpot; pour mixture over meat
4-Cook on low for as long as possible (I cook it overnight)
5-Add bacon one hour before eating
*You can also cook with potatoes and carrots for a complete meal.
*Soup mixture is already thickened and ready to use as gravy
Baked Beans
from the kitchen of Laurie
Brown 1lb. ground beef and 1/2 chopped onion
Put in crock pot and add the following:
1/2 C Ketchup
1/2 C BBQ sauce
3t. vinegar
squirt of mustard
1/2 C brown sugar
2 Cans Pork & Beans
2 Cans Kidney Beans (drain & rinse)
2 Cans Butter Beans (drain & rinse)
Cook in crockpot
Low 6-8 hours
High 3-4 hours
Brown 1lb. ground beef and 1/2 chopped onion
Put in crock pot and add the following:
1/2 C Ketchup
1/2 C BBQ sauce
3t. vinegar
squirt of mustard
1/2 C brown sugar
2 Cans Pork & Beans
2 Cans Kidney Beans (drain & rinse)
2 Cans Butter Beans (drain & rinse)
Cook in crockpot
Low 6-8 hours
High 3-4 hours
Zuppe Toscana
from the kitchen of Laurie
1 lb ground Italian sausage
2 large russet potatoes (1/4 in. slices)
1 large onion, chopped
2 cloves garlic, minced
2 C kale, torn in pieced
2 cans chicken broth
1 qt water
1 C heavy whipping cream
1/2 C Real bacon bits
Cook sausage. Place onion, potatoes, chicken broth, water and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
1 lb ground Italian sausage
2 large russet potatoes (1/4 in. slices)
1 large onion, chopped
2 cloves garlic, minced
2 C kale, torn in pieced
2 cans chicken broth
1 qt water
1 C heavy whipping cream
1/2 C Real bacon bits
Cook sausage. Place onion, potatoes, chicken broth, water and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
Crock Pot Teriyaki Chicken
from the kitchen of Laurie
1C. Soy sauce
1C. Sugar
1C. water
8-10 chicken thighs (I like boneless, skinless)
Mix first 3 ingredients and pour over chicken in crockpot.
Cook for at least 4 hours or all day.
Serve over rice with steamed veggies.
*You could thicken juices with cornstarch to make more of a glaze.
1C. Soy sauce
1C. Sugar
1C. water
8-10 chicken thighs (I like boneless, skinless)
Mix first 3 ingredients and pour over chicken in crockpot.
Cook for at least 4 hours or all day.
Serve over rice with steamed veggies.
*You could thicken juices with cornstarch to make more of a glaze.
Mexican Pork Roast and Beans
from the kitchen of Laurie
1 lb dried pinto beans
3 lb pork roast (or beef roast)
7 C water
1/2 C chopped onion
2 cloves garlic, chopped
1 T salt
2 T chili powder
1 T cumin
1 T oregano
1 4oz can chopped green chilis
Put in crockpot and simmer for 5 hours (or longer)
Shred the roast and serve on tortilla chips or warm tortillas. Add limes, avocados, green onions, cilantro, cheese, lettuce, etc.
* This recipe makes A LOT! Leftovers can be frozen for another meal. Delicious!
1 lb dried pinto beans
3 lb pork roast (or beef roast)
7 C water
1/2 C chopped onion
2 cloves garlic, chopped
1 T salt
2 T chili powder
1 T cumin
1 T oregano
1 4oz can chopped green chilis
Put in crockpot and simmer for 5 hours (or longer)
Shred the roast and serve on tortilla chips or warm tortillas. Add limes, avocados, green onions, cilantro, cheese, lettuce, etc.
* This recipe makes A LOT! Leftovers can be frozen for another meal. Delicious!
White Chicken Chili
from the kitchen of Laurie
2 Cans Great Northern beans
2 cans chicken broth
1 can white hominy
1/2 c onion
1/2 t minced garlic
1 sm can gr chilis
Simmer together for 1 hour. Then add:
1 t. cumin
1/2 t. oregano
1/4 t cayenne
2 C chicken (cooked and chopped)
Simmer for 30 more minutes
*Serve with sour cream & Monterrey Jack cheese, if desired
2 Cans Great Northern beans
2 cans chicken broth
1 can white hominy
1/2 c onion
1/2 t minced garlic
1 sm can gr chilis
Simmer together for 1 hour. Then add:
1 t. cumin
1/2 t. oregano
1/4 t cayenne
2 C chicken (cooked and chopped)
Simmer for 30 more minutes
*Serve with sour cream & Monterrey Jack cheese, if desired
Monday, November 16, 2009
Apple Pie
Pastry for double-crust pie
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. butter, chopped
Roll half of the pastry to 1/8" thickness on a surface that's been sprayed with cooking spray. Gently place in a 9" pieplate; set aside.
Now...if you've never used an Apple Master (or similar product), your life is not complete, especially if you cook with apples a couple times a year. Heck, if you have one, you'll look for excuses to cook with apples because it's just so amazing. AMAZING. It peels. It cores. It slices. It can even be used on potatoes. It's magic.
Anyway. Preheat your oven to 450. Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.
Roll remaining pie crust 1/8" thick (see "Pie Crusts" for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.
Crumb-Topped Apple Pie
2 c. all-purpose flour
2/3 c. brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. tart, thinly sliced apples (like Granny Smith; about 3 apples)
1/3 c. white sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla
Preheat oven to 350.
Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9" pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it's baked.
In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet.
Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.
Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. But I'm not gonna lie, this is pretty darn fabulous even when it's not straight from the oven!
Getting Ready for the Holidays!
Hi-
It's that time of year! I am so excited for this Holiday Season! I have been listening to Chrsitmas Music day and night! We are having our Pie Making Class tomorrow with Jewal. She is such a wonderful cook and I am so excited for everyone who signed up to learn her techniques! I am going to be posting the pie recipes we will be making tomorrow and also a bunch of other great pie recipes that you can use for the Holidays or whatever else you want. I just posted Jewal's Easy Pie Crust recipe that she will also be teaching. So watch for more Holiday fun recipes to be posted and please send me your favorite holiday recipes to post. They can include candy, cookies, pies, main dishes, rolls, etc...... Whatever your go to recipe is for the holidays, please share with all of us!
It's that time of year! I am so excited for this Holiday Season! I have been listening to Chrsitmas Music day and night! We are having our Pie Making Class tomorrow with Jewal. She is such a wonderful cook and I am so excited for everyone who signed up to learn her techniques! I am going to be posting the pie recipes we will be making tomorrow and also a bunch of other great pie recipes that you can use for the Holidays or whatever else you want. I just posted Jewal's Easy Pie Crust recipe that she will also be teaching. So watch for more Holiday fun recipes to be posted and please send me your favorite holiday recipes to post. They can include candy, cookies, pies, main dishes, rolls, etc...... Whatever your go to recipe is for the holidays, please share with all of us!
Jewal’s Easy Pie Crust
from the kitchen of Jewal
4 ¼ c flour
2 tsp salt
1 1/3 c oil
½ c water
Combine flour and salt; then stir in oil just
to cover flour. Add the water. Do not over
stir. Divide dough into 4 balls and roll out
between 2 sheets of plastic wrap. Place
dough into pie dish and poke holes with
fork into the bottom of the crust. Bake
pie shell on 450 degrees for 10 minutes
or until lightly brown.
4 ¼ c flour
2 tsp salt
1 1/3 c oil
½ c water
Combine flour and salt; then stir in oil just
to cover flour. Add the water. Do not over
stir. Divide dough into 4 balls and roll out
between 2 sheets of plastic wrap. Place
dough into pie dish and poke holes with
fork into the bottom of the crust. Bake
pie shell on 450 degrees for 10 minutes
or until lightly brown.
Taco Soup
from the kitchen of Sherry
1 lb ground beef
16 oz can kidney beans
1 onion diced
1 24 oz can tomato juice
1 package taco seasoning
18 oz can tomato sauce
16 oz can corn
Cook 30 minutes. Pour over taco chips, top with cheese, tomatoes and olives.
1 lb ground beef
16 oz can kidney beans
1 onion diced
1 24 oz can tomato juice
1 package taco seasoning
18 oz can tomato sauce
16 oz can corn
Cook 30 minutes. Pour over taco chips, top with cheese, tomatoes and olives.
Broccoli Cheese Soup
from the kitchen of Niki
2 16 oz packages frozen chopped broccoli
2 10 3/4 oz cans condensed cheddar cheese soup
2 10 oz cans evaporated milk
1/4 cup dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in greased 4 to 6 quart crock pot. Cover and cook on high heat for 2 to 3 hours or on low for 4 to 5 hours.
Spoon over baked potato or garnish with bacon.
2 16 oz packages frozen chopped broccoli
2 10 3/4 oz cans condensed cheddar cheese soup
2 10 oz cans evaporated milk
1/4 cup dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in greased 4 to 6 quart crock pot. Cover and cook on high heat for 2 to 3 hours or on low for 4 to 5 hours.
Spoon over baked potato or garnish with bacon.
Sunday, November 15, 2009
Mock Lasagna- in the crockpot
from the kitchen of Chris
1 10 oz pkg lasagna noodles- broken into bite sized pieces
1 lb ground beef
1/2 lb italian sausage
1 onion- chopped up
1 clove of garlic-minced
12 oz mozzerella cheese- shredded
1- 12 oz cottage cheese
2- 6 oz cans of tomato paste
1/2 c water
1/4 tsp salt
1/2 tsp pepper
1 1/2 T dried parsley
1 tsp basil
1/2 tsp oregano
Cook noodles as directed on package and drain. Cook ground beef, sausage and onion together and drain.
Put all in a lightly greased crock pot. Pour in all other ingredients and stir together. Cover and cook on low for 7-9 hours or high for 3-5 hours.
1 10 oz pkg lasagna noodles- broken into bite sized pieces
1 lb ground beef
1/2 lb italian sausage
1 onion- chopped up
1 clove of garlic-minced
12 oz mozzerella cheese- shredded
1- 12 oz cottage cheese
2- 6 oz cans of tomato paste
1/2 c water
1/4 tsp salt
1/2 tsp pepper
1 1/2 T dried parsley
1 tsp basil
1/2 tsp oregano
Cook noodles as directed on package and drain. Cook ground beef, sausage and onion together and drain.
Put all in a lightly greased crock pot. Pour in all other ingredients and stir together. Cover and cook on low for 7-9 hours or high for 3-5 hours.
Corn Chowder
from the kitchen of Chris
5 pieces bacon-cut up into small pieces
1 onion-diced
1 can corn with juice
4-5 potatoes- cubed
1 can cream of mushroom soup
2 ½ c milk
1 t salt
1/8 t pepper
Saute bacon and onion in bottom of soup pan until bacon is crispy. Pour in corn, potatoes and milk. Cook until potatoes are tender. Add soup, salt and pepper. Bring to barely a boil.
5 pieces bacon-cut up into small pieces
1 onion-diced
1 can corn with juice
4-5 potatoes- cubed
1 can cream of mushroom soup
2 ½ c milk
1 t salt
1/8 t pepper
Saute bacon and onion in bottom of soup pan until bacon is crispy. Pour in corn, potatoes and milk. Cook until potatoes are tender. Add soup, salt and pepper. Bring to barely a boil.
Print Shop Cheese Soup 2
from the kitchen of Shawnalyn
Ingredients:
6-8 chicken bullion cubes
8 oz cheese whiz
1 lb velveta cheese (cubed)
3 cubes butter or margarine
1 1/4 cup flour 2 T sugar
2 carrots (chopped)
2 stalks celery (chopped)
1 small onion (chopped)
Salt & Pepper to taste
Directions:
1-Bring 3 quarts of water, bullion cubes, cheese whiz and velveta cheese to a boil.
2-Melt 3 cubes butter or margarine. Add flour, sugar and salt & pepper. Boil for 1 minute.
3-Boil carrots, celery, and onion.
Combine 1-2-3 in order heat but don’t boil.
cauliflower would be yummy too. It turns out like a really yummy turkey/chicken & rice cheesey soup. You could also just add peas and potatoes instead, or whatever you like.
Ingredients:
6-8 chicken bullion cubes
8 oz cheese whiz
1 lb velveta cheese (cubed)
3 cubes butter or margarine
1 1/4 cup flour 2 T sugar
2 carrots (chopped)
2 stalks celery (chopped)
1 small onion (chopped)
Salt & Pepper to taste
Directions:
1-Bring 3 quarts of water, bullion cubes, cheese whiz and velveta cheese to a boil.
2-Melt 3 cubes butter or margarine. Add flour, sugar and salt & pepper. Boil for 1 minute.
3-Boil carrots, celery, and onion.
Combine 1-2-3 in order heat but don’t boil.
cauliflower would be yummy too. It turns out like a really yummy turkey/chicken & rice cheesey soup. You could also just add peas and potatoes instead, or whatever you like.
Print Shop Cheese Soup
from the kitchen of Susan G.
2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas
Cook in a small amount of water (just enough to cover vegetables) until just tender.
Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!
(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!
2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas
Cook in a small amount of water (just enough to cover vegetables) until just tender.
Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!
(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!
Hearty Soup
from the kitchen of Carol O.
6 C water
1 1/2 T salt
1 1/3 Soup Mix
Put together in large pan, bring to boil. Cover and simmer 1/2 hour.
Add:
2 lg carrots (sliced)
1-2 stalks celery (chopped)
2 med. potatoes (cubed)
1 1/2 C cabbage (shredded)
1 24 oz can tomato juice or 2 qt bottle
2 15 oz can tomato sauce
1 lb hamburger (cooked) or any other left over meat
Simmer 20 more minutes or until vegetables are tender.
Hearty Soup Mix
1 (14 oz) pkg dry green split peas
1 (12 oz) pkg pearl barley
1 (14 oz) pkg alphabet macaroni
1 (12 oz) pkg lentils
1 1/2 C brown rice
4 C dry minced onion
Mix and store in airtight container store in cool dry place. Use within 6-8 months.
6 C water
1 1/2 T salt
1 1/3 Soup Mix
Put together in large pan, bring to boil. Cover and simmer 1/2 hour.
Add:
2 lg carrots (sliced)
1-2 stalks celery (chopped)
2 med. potatoes (cubed)
1 1/2 C cabbage (shredded)
1 24 oz can tomato juice or 2 qt bottle
2 15 oz can tomato sauce
1 lb hamburger (cooked) or any other left over meat
Simmer 20 more minutes or until vegetables are tender.
Hearty Soup Mix
1 (14 oz) pkg dry green split peas
1 (12 oz) pkg pearl barley
1 (14 oz) pkg alphabet macaroni
1 (12 oz) pkg lentils
1 1/2 C brown rice
4 C dry minced onion
Mix and store in airtight container store in cool dry place. Use within 6-8 months.
Friday, November 13, 2009
Print Shop Soup
from the kitchen of Marlayne
1 onion
3 celery stalks chopped
3-4 carrotts diced
5 potatoes sliced
Cook until tender
Add 1 1-lb. Pkg. petite peas, cook 3 minutes. Drain off water.
In another pan
3 cubes marg. Melted
¾ C. flour
1 chicken bouillon
Melt and mix together
Add 1 ½ qts. Half and half
1 16 oz. Jar cheese whiz
salt and pepper
Thicken, pour over veggies & serve
1 onion
3 celery stalks chopped
3-4 carrotts diced
5 potatoes sliced
Cook until tender
Add 1 1-lb. Pkg. petite peas, cook 3 minutes. Drain off water.
In another pan
3 cubes marg. Melted
¾ C. flour
1 chicken bouillon
Melt and mix together
Add 1 ½ qts. Half and half
1 16 oz. Jar cheese whiz
salt and pepper
Thicken, pour over veggies & serve
Mom's Minestrone
from the kitchen of Marlayne
1 28-OZ. Can tomatoes
1 lb. Ground beef, browned
1 qt. Water
2 large carrots, peeled, sliced
2 8oz. Cans tomato sauce
2 C. beef broth
1 T. dried parsley leaves
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 15 oz. Can kidney beans, drained
1 16 oz. Can green beans, drained
1-1/4 C. mostoccioli macaroni uncooked
½ tsp. basil leaves
Parmesan cheese for garnish
Puree tomatoes in blender. In a large pot or Dutch oven, combine all purpose ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese.
Makes 10 to 12 servings.
1 28-OZ. Can tomatoes
1 lb. Ground beef, browned
1 qt. Water
2 large carrots, peeled, sliced
2 8oz. Cans tomato sauce
2 C. beef broth
1 T. dried parsley leaves
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 15 oz. Can kidney beans, drained
1 16 oz. Can green beans, drained
1-1/4 C. mostoccioli macaroni uncooked
½ tsp. basil leaves
Parmesan cheese for garnish
Puree tomatoes in blender. In a large pot or Dutch oven, combine all purpose ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese.
Makes 10 to 12 servings.
Albion Grill's Vegetarian
from the kitchen of Marlayne
1 ½ to 2 pounds yams, about 2 medium
1 quarts water
1 medium onion, diced
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes in juice
3 (15-ounce) cans black beans, drained
2 (15-ounce) cans whole kernel corn, drained
1 T. chili powder
½ tsp. cumin
½ tsp. hot sauce (Tobasco recommended)
½ C. chopped fresh cilantro
Peel and dice yams. Bring 2 quarts water to a boil, add yams and cook until soft. Drain and set aside.
In a large heavy pot, combine onion, tomato sauce, tomatoes, beans, corn, chili powder, cumin, hot sauce and cilantro. Bring to a simmer. Add yams and simmer for 1 hour.
Serve it with a dollop of sour cream and shredded cheddar cheese.
Tim Evenden, chef/owner Albion Grill, at Alta Ski Resort
1 ½ to 2 pounds yams, about 2 medium
1 quarts water
1 medium onion, diced
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes in juice
3 (15-ounce) cans black beans, drained
2 (15-ounce) cans whole kernel corn, drained
1 T. chili powder
½ tsp. cumin
½ tsp. hot sauce (Tobasco recommended)
½ C. chopped fresh cilantro
Peel and dice yams. Bring 2 quarts water to a boil, add yams and cook until soft. Drain and set aside.
In a large heavy pot, combine onion, tomato sauce, tomatoes, beans, corn, chili powder, cumin, hot sauce and cilantro. Bring to a simmer. Add yams and simmer for 1 hour.
Serve it with a dollop of sour cream and shredded cheddar cheese.
Tim Evenden, chef/owner Albion Grill, at Alta Ski Resort
Taco Soup
from the kitchen of Jewal
1 lb. extra lean hamburger
1 package of taco seasoning
1 package of dry ranch dressing
2 cans of crushed or stewed tomatoes
1-2 cans of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn drained
onion (optional)
shredded cheese, tortilla chips, sour cream
Cook hamburger with seasonings and onion. Add tomatoes, beans and corn. Simmer for flavors to mix. Serve with cheese, tortilla chips and sour cream. This is one of my favorite soups!
1 lb. extra lean hamburger
1 package of taco seasoning
1 package of dry ranch dressing
2 cans of crushed or stewed tomatoes
1-2 cans of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn drained
onion (optional)
shredded cheese, tortilla chips, sour cream
Cook hamburger with seasonings and onion. Add tomatoes, beans and corn. Simmer for flavors to mix. Serve with cheese, tortilla chips and sour cream. This is one of my favorite soups!
Crock Pot Chicken/Rice Mexican Dinner
from the kitchen of Jewal
4-5 chicken breasts
1 jar of salsa
1 pkg. of taco seasoning
1 can of corn, drained
2 cans of your favorite beans, drained
(I use black and kidney beans)
4 cups cooked rice
tortilla chips
shredded cheese,tomato, lettuce, avocado, etc.
Place chicken breast, salsa and taco seasoning in crock pot for the day. At dinner time, shred chicken, add corn and beans to heat through. Cook rice and add to the chicken mixture. Serve over chips with shredded cheese, tomato, lettuce, etc. This makes a lot, is yummy and so easy!
4-5 chicken breasts
1 jar of salsa
1 pkg. of taco seasoning
1 can of corn, drained
2 cans of your favorite beans, drained
(I use black and kidney beans)
4 cups cooked rice
tortilla chips
shredded cheese,tomato, lettuce, avocado, etc.
Place chicken breast, salsa and taco seasoning in crock pot for the day. At dinner time, shred chicken, add corn and beans to heat through. Cook rice and add to the chicken mixture. Serve over chips with shredded cheese, tomato, lettuce, etc. This makes a lot, is yummy and so easy!
Easy Potato Cheese Soup
from the kitchen of Jewal
8-10 potatoes peeled and cubed
1 can of cream of chicken soup
1/3 of a block of Velveeta cheese
1-2 t. chicken bouillon granules
salt & pepper to taste
Peel and cube potatoes. Cover potatoes with water and boil until potatoes are very tender. Drain a small amount of water so the liquid is a little below the potatoes and add the rest of the ingredients. Easy, yummy & creamy!
8-10 potatoes peeled and cubed
1 can of cream of chicken soup
1/3 of a block of Velveeta cheese
1-2 t. chicken bouillon granules
salt & pepper to taste
Peel and cube potatoes. Cover potatoes with water and boil until potatoes are very tender. Drain a small amount of water so the liquid is a little below the potatoes and add the rest of the ingredients. Easy, yummy & creamy!
Stracciatelle: Italian Egg Drop Soup
Translated as rag soup
from the kitchen of Cheryl
28 ounces ( 3-1/2 cups) chicken broth
2 eggs
3 TBS. Parmesan cheese (fresh or dried) or 3 TBS Parmigiano Reggiano cheese
Pinch ground nutmeg
1/8-¼ tsp black pepper
2 TBS. dried parsley or handful of fresh
Bring broth to a boil. Scramble eggs with cheese, nutmeg, and black pepper. Drop broth to simmer and drizzle the eggs into pot in a slow stream by scooping eggs into broth with a fork. Drizzle the eggs in a circular motion, moving slowly. When the eggs are all incorporated in broth, add the parsley and turn off the heat.
Serve with crusty bread.
For a broth with more flavor:
Save vegetable peels and scraps, also water from canned olives, vegetables, mushrooms, water from boiling potatoes, ginger peels, celery ends and leaves, chicken fat, (anything that you think would add flavor to soup) in freezer then boil in water for 20 minutes. Strain out scraps and discard. Use 3-1/2 cups of the broth mixed with 4 teaspoons chicken or beef bouillon.
Adapted from “Rachael Ray 30 Minute-Meals”
from the kitchen of Cheryl
28 ounces ( 3-1/2 cups) chicken broth
2 eggs
3 TBS. Parmesan cheese (fresh or dried) or 3 TBS Parmigiano Reggiano cheese
Pinch ground nutmeg
1/8-¼ tsp black pepper
2 TBS. dried parsley or handful of fresh
Bring broth to a boil. Scramble eggs with cheese, nutmeg, and black pepper. Drop broth to simmer and drizzle the eggs into pot in a slow stream by scooping eggs into broth with a fork. Drizzle the eggs in a circular motion, moving slowly. When the eggs are all incorporated in broth, add the parsley and turn off the heat.
Serve with crusty bread.
For a broth with more flavor:
Save vegetable peels and scraps, also water from canned olives, vegetables, mushrooms, water from boiling potatoes, ginger peels, celery ends and leaves, chicken fat, (anything that you think would add flavor to soup) in freezer then boil in water for 20 minutes. Strain out scraps and discard. Use 3-1/2 cups of the broth mixed with 4 teaspoons chicken or beef bouillon.
Adapted from “Rachael Ray 30 Minute-Meals”
Minestrone Soup
from the kitchen of Cheryl
1-1/2 lbs. ground beef, browned
2 onions, chopped
4 stalks celery, chopped
3-4 c. diced carrots
1 large can tomatoes, stewed, crushed or diced
2 quarts water
1 TBS. Beef bouillon
2 bay leaves
1 TBS. salt (need more if adding extra ingredients)
1-1/2 tsp. sugar
1-2 cloves garlic, minced
1-2 TBS parsley
2-4 TBS worcestershire sauce
¼ tsp. pepper
1 cup tomato juice (optional)
1 tsp. celery salt (or Bon Appetit*)
1 tsp. cumin
1 tsp. oregano
5 drops Tabasco sauce
Optional ingredients:
Mix of frozen vegetables of your choice for a total of 2-4 cups , peas, corn, zucchini, green beans, cauliflower, broccoli, shredded cabbage
Beans: kidney, pinto, black, garbanzo (also called chick peas) cooked or from a can
Mushrooms
Olives
Corkscrew pasta or macaroni- ½ cup
Cook 1-3 hours. If desired, last 10-15 minutes, add ½ cup macaroni or corkscrew pasta, and a combination of your choice of Chvegetables.
This recipe is adapted from Carol Watt’s recipe (see “Recipes from the Heart” p. 11) and is a great starting flavor to add your choice of ingredients to.
· Bon Appetit is a mixture of salt, celery seed, and onion
Recipe can be used in crockpot.
1-1/2 lbs. ground beef, browned
2 onions, chopped
4 stalks celery, chopped
3-4 c. diced carrots
1 large can tomatoes, stewed, crushed or diced
2 quarts water
1 TBS. Beef bouillon
2 bay leaves
1 TBS. salt (need more if adding extra ingredients)
1-1/2 tsp. sugar
1-2 cloves garlic, minced
1-2 TBS parsley
2-4 TBS worcestershire sauce
¼ tsp. pepper
1 cup tomato juice (optional)
1 tsp. celery salt (or Bon Appetit*)
1 tsp. cumin
1 tsp. oregano
5 drops Tabasco sauce
Optional ingredients:
Mix of frozen vegetables of your choice for a total of 2-4 cups , peas, corn, zucchini, green beans, cauliflower, broccoli, shredded cabbage
Beans: kidney, pinto, black, garbanzo (also called chick peas) cooked or from a can
Mushrooms
Olives
Corkscrew pasta or macaroni- ½ cup
Cook 1-3 hours. If desired, last 10-15 minutes, add ½ cup macaroni or corkscrew pasta, and a combination of your choice of Chvegetables.
This recipe is adapted from Carol Watt’s recipe (see “Recipes from the Heart” p. 11) and is a great starting flavor to add your choice of ingredients to.
· Bon Appetit is a mixture of salt, celery seed, and onion
Recipe can be used in crockpot.
Crock pot cream cheese chicken
from the kitchen of Melanie
1 (8oz) cream cheese
1 pkg. dry itialian dressing
1 cube butter
1 can cream of chicken soup
4 chicken breasts cut
Add everything but chicken to melt. Stir. Add chicken, cook until chicken falls apart. Can serve over rice.
Yummy!
1 (8oz) cream cheese
1 pkg. dry itialian dressing
1 cube butter
1 can cream of chicken soup
4 chicken breasts cut
Add everything but chicken to melt. Stir. Add chicken, cook until chicken falls apart. Can serve over rice.
Yummy!
Coconut-Pecan Sweet Potatoes
from the kitchen of Jackie
Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.
Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.
Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.
“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma
12 ServingsPrep: 15 min. Cook: 4 hours
Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.
Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.
Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.
“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma
12 ServingsPrep: 15 min. Cook: 4 hours
Thursday, November 12, 2009
Cheddar Chowder
from the kitchen of Stephanie
2 C water
2 C small diced potatoes
1/2 C diced carrots
1/2 C celery
1/4 C onion
1 tsp salt
1/2 tsp pepper
Combine all vegetables and salt and pepper. Boil 10-12 minutes, do not drain.
White Sauce:
1/4 c butter
1/4 c flour
2 c milk or half & half
2 c grated cheddar cheese
1 c cubed ham
Melt butter, add flour, stir in milk. Add to veggies. Heat through until thick. Add cheese and ham right before serving.
2 C water
2 C small diced potatoes
1/2 C diced carrots
1/2 C celery
1/4 C onion
1 tsp salt
1/2 tsp pepper
Combine all vegetables and salt and pepper. Boil 10-12 minutes, do not drain.
White Sauce:
1/4 c butter
1/4 c flour
2 c milk or half & half
2 c grated cheddar cheese
1 c cubed ham
Melt butter, add flour, stir in milk. Add to veggies. Heat through until thick. Add cheese and ham right before serving.
Tuesday, November 10, 2009
Fresh Tomato Soup
from the kitchen of Stephanie
8 or 9 tomatoes, skinned and chopped
1/2 c butter
1/2 tsp soda
3 tsp salt
1 T sugar
1/8 tsp pepper
1/4 c flour
1 qt half and half
Simmer tomatoes in large saucepan for 10 minutes. Remove from heat. Add soda, salt, sugar. and pepper. Mix the flour with about 1 cup of your half and half, stir this in after you put in the remaining half and half. Put back on the heat, heat the soup slowly. Add salt and pepper to taste. Serve as soon as soup is piping hot. If you want a thicker soup, add more flour.
8 or 9 tomatoes, skinned and chopped
1/2 c butter
1/2 tsp soda
3 tsp salt
1 T sugar
1/8 tsp pepper
1/4 c flour
1 qt half and half
Simmer tomatoes in large saucepan for 10 minutes. Remove from heat. Add soda, salt, sugar. and pepper. Mix the flour with about 1 cup of your half and half, stir this in after you put in the remaining half and half. Put back on the heat, heat the soup slowly. Add salt and pepper to taste. Serve as soon as soup is piping hot. If you want a thicker soup, add more flour.
Fresh Peach Chiffon Pie
from the kitchen of Jewal
Crust:
1 c crushed cornflakes
1/2 c sugar
1/3 c melted butter
Mix and press into 9 inch pie tin.
Pie:
3/4 c sugar
2 c fresh peaches, cut up
1 envelope unflavored gelatin
1/2 c hot tap water
1 T lemon juice
dash salt
Combine gelatin and hot water, mix until dissolved. Add in all other ingredients and chill in refrigerator for several hours. Then fold in 1/2 cup heavy whipped cream.
variation: I also like skipping the gelatin/hot water mixture and just sprinkle sugar on peaches then fold in the cream and chill.
Crust:
1 c crushed cornflakes
1/2 c sugar
1/3 c melted butter
Mix and press into 9 inch pie tin.
Pie:
3/4 c sugar
2 c fresh peaches, cut up
1 envelope unflavored gelatin
1/2 c hot tap water
1 T lemon juice
dash salt
Combine gelatin and hot water, mix until dissolved. Add in all other ingredients and chill in refrigerator for several hours. Then fold in 1/2 cup heavy whipped cream.
variation: I also like skipping the gelatin/hot water mixture and just sprinkle sugar on peaches then fold in the cream and chill.
Apple Spice Cake with Sauce
from the kitchen of Jewal
1/2 c soft butter
2 c sugar
2 eggs
4 c unpeeled,shredded apples (about 3 apples)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 c chopped nuts (opt)
Cream butter; gradually add sugar and eggs, mixing well. Pour into 9x13 inch greased pan. Cook for 35 minutes at 350. Serve hot with sauce and whipped cream.
Sauce:
1/2 c butter
1 c sugar
1/2 c light cream
1 1/2 tsp vanilla
nutmeg
Heat butter, sugar and cream together over low heat 10-15 minutes, stirring occasionally until blended and lightly thickened. Don't let boil. Add vanilla and nutmeg. Serve hot on cake.
1/2 c soft butter
2 c sugar
2 eggs
4 c unpeeled,shredded apples (about 3 apples)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 c chopped nuts (opt)
Cream butter; gradually add sugar and eggs, mixing well. Pour into 9x13 inch greased pan. Cook for 35 minutes at 350. Serve hot with sauce and whipped cream.
Sauce:
1/2 c butter
1 c sugar
1/2 c light cream
1 1/2 tsp vanilla
nutmeg
Heat butter, sugar and cream together over low heat 10-15 minutes, stirring occasionally until blended and lightly thickened. Don't let boil. Add vanilla and nutmeg. Serve hot on cake.
Monday, November 9, 2009
Chicken Noodle Soup
from the kitchen of Michelle:
8-10 chicken thighs: fresh with skin and bones, boil approx 30 minutes in a stock pot 1/3 full of water
2 cans Cream of Chicken Soup
1/2 bottle of Wylers 3.75 oz chicken granules
4 stocks of celery, chopped
4 large carrots, chopped
1 medium onion, chopped (optional)
16 oz frozen egg noodles, Grandma's frozen egg noodles
1 cube butter
1/3 c flour
Cook chicken in a large stock pot 1/3 full of water for approx 30 minutes. When chicken is cooked, remove chicken and save broth. Cool chicken and debone and deskin then shred the chicken. Keep water on a low boil. You may need to add more water- you want the stock pot to be 1/3 full of water/broth. Add the soup and the bouillon. In another bowl melt the butter and whisk in the 1/3 cup flour. Mix well and slowly add to the soup mixture. Add the veggies to the soup mixture. In a seperate pan cook the noodles for 10-15 minutes or according to the directions on the noodle package. After the noodles are cooked, do not rinse. Transfer the noodles to the soup mixture using a slotted spoon. Add shredded chicken. Let soup sit on a low boil for 30 minutes before eating. The longer it sits, the thicker it will get. This whole process takes about 3 hours. Add more bouillon and salt to taste. It is well worth the time it takes to make and it makes a lot!
8-10 chicken thighs: fresh with skin and bones, boil approx 30 minutes in a stock pot 1/3 full of water
2 cans Cream of Chicken Soup
1/2 bottle of Wylers 3.75 oz chicken granules
4 stocks of celery, chopped
4 large carrots, chopped
1 medium onion, chopped (optional)
16 oz frozen egg noodles, Grandma's frozen egg noodles
1 cube butter
1/3 c flour
Cook chicken in a large stock pot 1/3 full of water for approx 30 minutes. When chicken is cooked, remove chicken and save broth. Cool chicken and debone and deskin then shred the chicken. Keep water on a low boil. You may need to add more water- you want the stock pot to be 1/3 full of water/broth. Add the soup and the bouillon. In another bowl melt the butter and whisk in the 1/3 cup flour. Mix well and slowly add to the soup mixture. Add the veggies to the soup mixture. In a seperate pan cook the noodles for 10-15 minutes or according to the directions on the noodle package. After the noodles are cooked, do not rinse. Transfer the noodles to the soup mixture using a slotted spoon. Add shredded chicken. Let soup sit on a low boil for 30 minutes before eating. The longer it sits, the thicker it will get. This whole process takes about 3 hours. Add more bouillon and salt to taste. It is well worth the time it takes to make and it makes a lot!
Thursday, November 5, 2009
Clam Chowder
from the kitchen of Stephanie
2 (6 1/2 oz) cans clams
1 C chopped onions
1 C celery,diced
2 C potatoes, diced
a little pepper
carrots (if you desire)
White Sauce:
1/2 cube butter
1/2 C flour
2 1/2 C half & half
1 1/2 C milk
1 1/2 tsp salt
2 tsp sugar
Put all your vegetables in a pan and barely cover with water. Drain your clam juice in here as well. Bring to boil and cook until tender. Leave the water in your vegetables.
White Sauce: Melt butter. Add flour slowly until it makes a paste. Add milk and half & half slowly, stirring until thick. Add salt and sugar. Add vegetables and clams. Serve with breadsticks or in a bread bowl.
2 (6 1/2 oz) cans clams
1 C chopped onions
1 C celery,diced
2 C potatoes, diced
a little pepper
carrots (if you desire)
White Sauce:
1/2 cube butter
1/2 C flour
2 1/2 C half & half
1 1/2 C milk
1 1/2 tsp salt
2 tsp sugar
Put all your vegetables in a pan and barely cover with water. Drain your clam juice in here as well. Bring to boil and cook until tender. Leave the water in your vegetables.
White Sauce: Melt butter. Add flour slowly until it makes a paste. Add milk and half & half slowly, stirring until thick. Add salt and sugar. Add vegetables and clams. Serve with breadsticks or in a bread bowl.
Chili
from the kitchen of Stephanie
1 lb ground beef
1 onion, diced
1 pepper, diced
2 (28 oz) cans stewed tomatoes
2 (28 oz) cans chili beans
1-2 cans tomato sauce
1 (14 oz) can tomato paste for thicker chili (opt)
Brown ground beef, onion and pepper; drain. Mix in pot tomatoes, beans and sauce. Add beef mixture. Simmer about 30-45 minutes on low.
1 lb ground beef
1 onion, diced
1 pepper, diced
2 (28 oz) cans stewed tomatoes
2 (28 oz) cans chili beans
1-2 cans tomato sauce
1 (14 oz) can tomato paste for thicker chili (opt)
Brown ground beef, onion and pepper; drain. Mix in pot tomatoes, beans and sauce. Add beef mixture. Simmer about 30-45 minutes on low.
Heidi's Cream of Tortilla Soup
from the kitchen of Heidi
5 - 6 cups chicken broth
1/4 cup butter
3 garlic cloves, crushed
1 onion, diced
1/2 cup diced celery
3 Tbsp flour
1/4 cup whipping cream
3 chicken breasts, cooked and diced
1 teaspoon chili powder
3 teaspoons cumin
tomatoes
cheese
tortilla chips
Heat chicken broth in a soup pan. Saute onion, celery and garlic in butter for 2 - 3 minutes. Mix 3 Tbsp flour in 1/4 cup of cold water - make sure it is mixed well and stir it into the sauted veges. Add warm chicken broth - stir and bring to a boil. Reduce heat and stir in whipping cream (do not boil once cream has been added). Add chicken, chili powder, cumin, and salt & pepper to taste. Serve with grated cheese, diced tomatoes, and tortilla chips. (I cook the chicken in my crock-pot earlier in the day.)
5 - 6 cups chicken broth
1/4 cup butter
3 garlic cloves, crushed
1 onion, diced
1/2 cup diced celery
3 Tbsp flour
1/4 cup whipping cream
3 chicken breasts, cooked and diced
1 teaspoon chili powder
3 teaspoons cumin
tomatoes
cheese
tortilla chips
Heat chicken broth in a soup pan. Saute onion, celery and garlic in butter for 2 - 3 minutes. Mix 3 Tbsp flour in 1/4 cup of cold water - make sure it is mixed well and stir it into the sauted veges. Add warm chicken broth - stir and bring to a boil. Reduce heat and stir in whipping cream (do not boil once cream has been added). Add chicken, chili powder, cumin, and salt & pepper to taste. Serve with grated cheese, diced tomatoes, and tortilla chips. (I cook the chicken in my crock-pot earlier in the day.)
Minestrone Soup
from the kitchen of Heidi
1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
4 ribs celery, chopped
3 carrots, chopped or grated
2 potatoes, cooked & chopped
1 1/2 cups shell pasta, cooked
chopped cabbage
4 - 5 cups beef broth
1 can stewed tomatoes
1 6 oz. can tomato sauce
1 can kidney beans
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
2 tsp dried basil
Saute onion, celery, and garlic in oil for a few minutes. Add broth, tomatoes, tomato sauce and herbs. Bring to a boil then simmer for 30 minutes. 20 minutes before serving add carrots and cabbage. 10 minutes before serving add kidney beans, pasta, and potato. Salt and pepper to taste. Can also add cooked hamburger if you want meat. Serve with bread or rolls.
1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
4 ribs celery, chopped
3 carrots, chopped or grated
2 potatoes, cooked & chopped
1 1/2 cups shell pasta, cooked
chopped cabbage
4 - 5 cups beef broth
1 can stewed tomatoes
1 6 oz. can tomato sauce
1 can kidney beans
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
2 tsp dried basil
Saute onion, celery, and garlic in oil for a few minutes. Add broth, tomatoes, tomato sauce and herbs. Bring to a boil then simmer for 30 minutes. 20 minutes before serving add carrots and cabbage. 10 minutes before serving add kidney beans, pasta, and potato. Salt and pepper to taste. Can also add cooked hamburger if you want meat. Serve with bread or rolls.
Mulligatawny Stew
from the kitchen of Heidi
2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 green pepper, chopped
1 apple, chopped
2 chicken breasts, cooked & shredded
1/2 cup flour
2 tsp curry powder
4 cups chicken broth
1 can stewed tomatoes
2 cups cooked brown rice
Saute onion, celery, carrots and pepper for about 8 minutes. Add apple and cooked chicken and saute for another 3 - 4 minutes. Combine flour and curry - add to sauted mixture. Slowly stir in chicken broth and tomatoes. Simmer for 30 - 60 minutes. Serve over brown rice.
2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 green pepper, chopped
1 apple, chopped
2 chicken breasts, cooked & shredded
1/2 cup flour
2 tsp curry powder
4 cups chicken broth
1 can stewed tomatoes
2 cups cooked brown rice
Saute onion, celery, carrots and pepper for about 8 minutes. Add apple and cooked chicken and saute for another 3 - 4 minutes. Combine flour and curry - add to sauted mixture. Slowly stir in chicken broth and tomatoes. Simmer for 30 - 60 minutes. Serve over brown rice.
Zuppa Toscana
from the kitchen of Cheryl
½ pound sausage (2 large links), can also use beef summer sausage, or lean turkey sausage
3 cups chicken broth (can use fat-free)
3 cups milk (can use fat free)
2 TBS minced onion
1 TBS bacon bits
¼ tsp. salt
Dash crushed red pepper flakes
1 medium potato
2 cups chopped kale
1. Saute the sausage until cooked.
2. Combine chicken broth, milk, onion, bacon bits, salt and pepper flakes in a medium saucepan over medium heat
3. Dice potato and add to the saucepan (peeling is optional). When mixture begins to boil, reduce heat and simmer for 30 minutes. (Impatient cooks can bake potato in microwave to shorten cooking time.)
4. Cut the sausage at an angle into ¼ inch slices and add to the saucepan. Simmer for 1 hour or until potato slices begin to soften. (Add the kale to the soup and simmer for an additional 10 to 15 minutes or until potatoes are soft.
Inspired by “Top Secret Recipes Treasury II” imitating Olive Garden’s soup
Serves 3
½ pound sausage (2 large links), can also use beef summer sausage, or lean turkey sausage
3 cups chicken broth (can use fat-free)
3 cups milk (can use fat free)
2 TBS minced onion
1 TBS bacon bits
¼ tsp. salt
Dash crushed red pepper flakes
1 medium potato
2 cups chopped kale
1. Saute the sausage until cooked.
2. Combine chicken broth, milk, onion, bacon bits, salt and pepper flakes in a medium saucepan over medium heat
3. Dice potato and add to the saucepan (peeling is optional). When mixture begins to boil, reduce heat and simmer for 30 minutes. (Impatient cooks can bake potato in microwave to shorten cooking time.)
4. Cut the sausage at an angle into ¼ inch slices and add to the saucepan. Simmer for 1 hour or until potato slices begin to soften. (Add the kale to the soup and simmer for an additional 10 to 15 minutes or until potatoes are soft.
Inspired by “Top Secret Recipes Treasury II” imitating Olive Garden’s soup
Serves 3
Friday, October 30, 2009
15 Bean Soup
from the kitchen of Jen
15 Bean Soup mix and packet
1 pkg. hamhock or hamshanks
2 cans stewed tomatoes
2 T. crushed garlic
3-4 chopped carrots
1 chopped onion
1 t. chili powder
1/2 t. chili pepper
Put in all ingredients. Fill with 3-4 cups water. Cook on low for 24 hrs. 3 hrs before serving shred hamhock. Can add 1 or 2 cups water for more soupy taste. I serve in bread bowls. Easy and yummy.
15 Bean Soup mix and packet
1 pkg. hamhock or hamshanks
2 cans stewed tomatoes
2 T. crushed garlic
3-4 chopped carrots
1 chopped onion
1 t. chili powder
1/2 t. chili pepper
Put in all ingredients. Fill with 3-4 cups water. Cook on low for 24 hrs. 3 hrs before serving shred hamhock. Can add 1 or 2 cups water for more soupy taste. I serve in bread bowls. Easy and yummy.
Crockpot Salsa Chicken
(shredded chicken for soft tacos)
from the kitchen of Jen
4 breasts of chicken
1 jar salsa
1 can green chilis (for added spice, optional)
Cook from frozen or thawed on low for 4 hrs. After 4 hours, shred with 2 forks, and cook another hour or two.
Super yummy. I put chicken in tortillas. I use uncooked tortillas for a fresh taste. You can add cheese, lettuce, olives, tomatoes, avocados, sour cream, to name a few. I also serve with black beans and Knorr fast spanish rice.
from the kitchen of Jen
4 breasts of chicken
1 jar salsa
1 can green chilis (for added spice, optional)
Cook from frozen or thawed on low for 4 hrs. After 4 hours, shred with 2 forks, and cook another hour or two.
Super yummy. I put chicken in tortillas. I use uncooked tortillas for a fresh taste. You can add cheese, lettuce, olives, tomatoes, avocados, sour cream, to name a few. I also serve with black beans and Knorr fast spanish rice.
Roasted Winter Vegetable Soup
from the kitchen of Jen
4 carrots
4 parsnips
1 butternut squash
2 sweet potatoes
kosher salt & pepper to taste
4 cans chicken stock
Cut veggies in bite size pieces. Place on baking sheet. Drizzle w/ oil, salt, and pepper. Bake at 350 for 35 mins, turning veggies occasionally. Blend cooked veggies w/ chicken stock until smooth. Warm on stove when mixed.
4 carrots
4 parsnips
1 butternut squash
2 sweet potatoes
kosher salt & pepper to taste
4 cans chicken stock
Cut veggies in bite size pieces. Place on baking sheet. Drizzle w/ oil, salt, and pepper. Bake at 350 for 35 mins, turning veggies occasionally. Blend cooked veggies w/ chicken stock until smooth. Warm on stove when mixed.
Chicken, Lime, Orzo Soup
from the kitchen of Jen
3 T. Olive oil
2 medium red onion, thinly sliced
10 garlic cloves, thinly sliced
2 green chilis, thinly sliced
1 1/2 lbs chicken breast, matchstick cut
2 1/2 qts. chicken broth
1/2 c. fresh lime juice (can use bottled), I put a little extra
2 large tomatoes, seeded, chopped (optional)
1/2 c. cilantro (I use whole bunch)
1 1/2 c. orzo, rice-shaped pasta
1. Cook orzo in a pot of boiling salted water until just tender (add a little oil to prevent sticking). Drain well.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and chilis. Saute until onion begins to brown, about 4 mins.
3. Add chicken and saute 1 min, add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 mins.
4. Mix in orzo, then chopped cilantro. Season soup with salt and pepper.
5. Garnish with cilantro sprigs
This is one of my favorite soups my culinary arts sister makes. I make it without tomatoes. Yummm
3 T. Olive oil
2 medium red onion, thinly sliced
10 garlic cloves, thinly sliced
2 green chilis, thinly sliced
1 1/2 lbs chicken breast, matchstick cut
2 1/2 qts. chicken broth
1/2 c. fresh lime juice (can use bottled), I put a little extra
2 large tomatoes, seeded, chopped (optional)
1/2 c. cilantro (I use whole bunch)
1 1/2 c. orzo, rice-shaped pasta
1. Cook orzo in a pot of boiling salted water until just tender (add a little oil to prevent sticking). Drain well.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and chilis. Saute until onion begins to brown, about 4 mins.
3. Add chicken and saute 1 min, add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 mins.
4. Mix in orzo, then chopped cilantro. Season soup with salt and pepper.
5. Garnish with cilantro sprigs
This is one of my favorite soups my culinary arts sister makes. I make it without tomatoes. Yummm
Thursday, October 29, 2009
Apple Pie
from the kitchen of Syd
1 pie crust
1 jar of apple pie filling
3/4 C flour
1/3 C butter
1/3 C brown sugar
Heat pie filling. Pour into an uncooked pie crust. Dot with 1 T butter.
Mix flour, butter, & brown sugar until crumbly. Crumble on top of pie filling. Bake at 350 for 1 hour.
1 pie crust
1 jar of apple pie filling
3/4 C flour
1/3 C butter
1/3 C brown sugar
Heat pie filling. Pour into an uncooked pie crust. Dot with 1 T butter.
Mix flour, butter, & brown sugar until crumbly. Crumble on top of pie filling. Bake at 350 for 1 hour.
Apple Pie Filling
If you missed the Apple Pie Filling class that Syd taught here is the delicious recipe!
It is very quick and easy! And oh so yummy!
from the kitchen of Syd
9 C water
3 1/2 C sugar
Bring to a boil.
In a seperate bowl, mix together:
1 C sugar
1 C cornstarch
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon
1/4 tsp salt
1 C water
3 T lemon juice
Add to sugar/water mixture and cook until clear.
Slice apples and place in quart jars. Pour syrup over and process for 25 minutes. Makes 6 quarts.
It is very quick and easy! And oh so yummy!
from the kitchen of Syd
9 C water
3 1/2 C sugar
Bring to a boil.
In a seperate bowl, mix together:
1 C sugar
1 C cornstarch
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon
1/4 tsp salt
1 C water
3 T lemon juice
Add to sugar/water mixture and cook until clear.
Slice apples and place in quart jars. Pour syrup over and process for 25 minutes. Makes 6 quarts.
Tuesday, October 27, 2009
Taco Soup
from the kitchen of Christine
This soup is so easy and has amazing great flavor:
1 lb ground beef
1 onion, chopped well
1 (15 oz ) can of black beans
1 (15 oz ) can of pinto beans
1 (15 oz ) can of kidney beans
1 (15 oz ) can of chili beans
1 (28 oz ) can of peeled, diced tomatoes
2 (15 oz ) soup cans of water
1 (16 oz ) jar of mild salsa (choose a salsa that has great taste to your liking; it adds a lot of flavor)
1 (16 oz) can of Italian seasoned tomato sauce
1/2 cup fresh, chopped cilantro leaves (or more to your liking)
Brown ground beef and onion in a LARGE pot (this makes a ton so be prepared to share with a neighbor or freeze some leftovers for a busy day!). Drain fat. Add the rest of the ingredients (liquids and all) to the pot. Heat through. In a bowl layer shredded lettuce, sour cream, grated cheese, crushed tortilla chips, olives, etc. Pour soup over the top and Enjoy!
This soup is so easy and has amazing great flavor:
1 lb ground beef
1 onion, chopped well
1 (15 oz ) can of black beans
1 (15 oz ) can of pinto beans
1 (15 oz ) can of kidney beans
1 (15 oz ) can of chili beans
1 (28 oz ) can of peeled, diced tomatoes
2 (15 oz ) soup cans of water
1 (16 oz ) jar of mild salsa (choose a salsa that has great taste to your liking; it adds a lot of flavor)
1 (16 oz) can of Italian seasoned tomato sauce
1/2 cup fresh, chopped cilantro leaves (or more to your liking)
Brown ground beef and onion in a LARGE pot (this makes a ton so be prepared to share with a neighbor or freeze some leftovers for a busy day!). Drain fat. Add the rest of the ingredients (liquids and all) to the pot. Heat through. In a bowl layer shredded lettuce, sour cream, grated cheese, crushed tortilla chips, olives, etc. Pour soup over the top and Enjoy!
Zupas Roasted Red Pepper Soup
from the kitchen of Amberly
2 tbsp. butter
2 cups diced onion
¾ cup diced celery
1 ½ tbsp. diced garlic
2 tsp. dried thyme
1 ¼ cups heavy cream
7 cups vegetable/Chicken stock
1-28oz. can roasted red peppers or 2-16oz Cans
2 tsp. dry basil
½ tsp cayenne pepper
1 bay leaf
2 tsp. kosher salt
1 large or two small cans of fire roasted tomatoes
1 tbls crushed red pepper flakes
1-3 Tbls of sugar-Depending on how you like it
Method:
1. Start by melting 2 tbsp. of butter in a medium sized soup pot.
2. When melted add diced onion, celery, thyme, basil, cayenne pepper, salt, red pepper flakes, and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
3. Add the Stock, and roasted red peppers into the soup pot and bring to a simmer.
4. Use a hand blender and blend until the soup has a smooth texture, add sugar
5. Then add cream and a bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish
2 tbsp. butter
2 cups diced onion
¾ cup diced celery
1 ½ tbsp. diced garlic
2 tsp. dried thyme
1 ¼ cups heavy cream
7 cups vegetable/Chicken stock
1-28oz. can roasted red peppers or 2-16oz Cans
2 tsp. dry basil
½ tsp cayenne pepper
1 bay leaf
2 tsp. kosher salt
1 large or two small cans of fire roasted tomatoes
1 tbls crushed red pepper flakes
1-3 Tbls of sugar-Depending on how you like it
Method:
1. Start by melting 2 tbsp. of butter in a medium sized soup pot.
2. When melted add diced onion, celery, thyme, basil, cayenne pepper, salt, red pepper flakes, and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
3. Add the Stock, and roasted red peppers into the soup pot and bring to a simmer.
4. Use a hand blender and blend until the soup has a smooth texture, add sugar
5. Then add cream and a bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish
Tuesday, October 20, 2009
Pumpkin Cake Roll
From the kitchen of Marlayne
Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt
FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.
Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt
FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.
Pumpkin Spice Bread
From the kitchen of Marlayne
3 C sugar
1 C vegetable oil
4 eggs, lightly beaten
1 Can (16 oz.) solid pack pumpkin
3 ½ C. flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. ground cinnamon
1 tsp. Ground nutmeg
½ tsp. ground cloves
12 tsp. ground allspice
½ C. Water
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in X 5-in X 3-in loaf pans. Bake at 350 for 60-70 minutes or until brad tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves
3 C sugar
1 C vegetable oil
4 eggs, lightly beaten
1 Can (16 oz.) solid pack pumpkin
3 ½ C. flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. ground cinnamon
1 tsp. Ground nutmeg
½ tsp. ground cloves
12 tsp. ground allspice
½ C. Water
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in X 5-in X 3-in loaf pans. Bake at 350 for 60-70 minutes or until brad tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves
Pumpkin Chocolate Chip Cookies
from the kitchen of Marlayne
1 ½ c. Shortening
3 C Sugar
3 Eggs
6 tsp. Pumpkin Pie Spice
1 ½ tsp. Soda
1 ½ tsp. Salt
6 C. Flour
3 C. Solid pack pumpkin
Add choc. Chips
Nuts
Cream shortening, sugar, eggs, and pumpkin.
Sift Flour, spices, soda, & salt together. Stir into cream mixture. Mix well, add choc chips and nuts. Bake @350 for 15 minutes.
May frost with choc. Frosting if desired
1 ½ c. Shortening
3 C Sugar
3 Eggs
6 tsp. Pumpkin Pie Spice
1 ½ tsp. Soda
1 ½ tsp. Salt
6 C. Flour
3 C. Solid pack pumpkin
Add choc. Chips
Nuts
Cream shortening, sugar, eggs, and pumpkin.
Sift Flour, spices, soda, & salt together. Stir into cream mixture. Mix well, add choc chips and nuts. Bake @350 for 15 minutes.
May frost with choc. Frosting if desired
Pumpkin Butterscotch Bars
from the kitchen of Marlayne
• 1 recipe cookie base
• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted
• 1 recipe fudge
• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract
Directions:
PREHEAT oven to 350° F. Line 15 x 10-inch jelly-roll pan with foil.
FOR COOKIE BASE:
Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan.
Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.
FOR FUDGE:
Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.
Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.
• 1 recipe cookie base
• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted
• 1 recipe fudge
• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract
Directions:
PREHEAT oven to 350° F. Line 15 x 10-inch jelly-roll pan with foil.
FOR COOKIE BASE:
Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan.
Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.
FOR FUDGE:
Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.
Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.
Friday, October 16, 2009
Crunchy Pumpkin Dessert Squares
from the kitchen of Jackie
1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package (18-1/4 ounces) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping
Directions
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers. Yield: 20 servings.
1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package (18-1/4 ounces) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping
Directions
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers. Yield: 20 servings.
Thursday, October 15, 2009
Salsa Chicken
from the kitchen of Cheryl
Mix in crock pot: 2 cup salsa
1 can black beans, drained
1 can corn, drained
Add: 4 frozen chicken breasts
Cook on high for 4 hours. Check at 3 and 3 ½ hours to see if chicken is cooked. Shred chicken.
Add: 1 cup cheddar cheese
½ cup sour cream
Serve in a tortilla or over rice.
Mix in crock pot: 2 cup salsa
1 can black beans, drained
1 can corn, drained
Add: 4 frozen chicken breasts
Cook on high for 4 hours. Check at 3 and 3 ½ hours to see if chicken is cooked. Shred chicken.
Add: 1 cup cheddar cheese
½ cup sour cream
Serve in a tortilla or over rice.
Sausage Stuffing
from the kitchen of Niki
1 lb pork sausage
3/4 cup butter or margarine
2 large stalks celery with leaves, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
9 cups soft bread cubes (about 15 slices bread)
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/2 tsp ground sage
1/4 tsp pepper
1. Cook 1 lb pork sausage over medium heat, stirring occasionally, until no longer pink; drain reserving drippings. Substitute drippings for part of the butter. Set aside.
2. In a 4 quart dutch oven, melt butter over medium high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
3. In a large bowl, toss celery mixture and remaining ingredients, including cooked sausage. Use to stuff one 10 to 12 pound turkey. 12 servings
1 lb pork sausage
3/4 cup butter or margarine
2 large stalks celery with leaves, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
9 cups soft bread cubes (about 15 slices bread)
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/2 tsp ground sage
1/4 tsp pepper
1. Cook 1 lb pork sausage over medium heat, stirring occasionally, until no longer pink; drain reserving drippings. Substitute drippings for part of the butter. Set aside.
2. In a 4 quart dutch oven, melt butter over medium high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
3. In a large bowl, toss celery mixture and remaining ingredients, including cooked sausage. Use to stuff one 10 to 12 pound turkey. 12 servings
Frosty Pumpkin Squares
from the kitchen of Niki
1 quart (4 cups) vanilla ice cream
1 ¼ cups graham cracker crumbs (about 16 squares)
¼ cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
½ cup packed brown sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Let ice cream stand at room temperature 30-45 minutes to soften.
Meanwhile, in a small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8 or 9 inch square pan, press remaining crumb mixture firmly and evenly over bottom.
In large bowl, beat remaining ingredients with wire wisk until well blended. Stir in ice cream with spoon. Spread over crunb mixture in pan. Sprinkle reserved crumb mixture over top.
freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting. 9 servings
1 quart (4 cups) vanilla ice cream
1 ¼ cups graham cracker crumbs (about 16 squares)
¼ cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
½ cup packed brown sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Let ice cream stand at room temperature 30-45 minutes to soften.
Meanwhile, in a small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8 or 9 inch square pan, press remaining crumb mixture firmly and evenly over bottom.
In large bowl, beat remaining ingredients with wire wisk until well blended. Stir in ice cream with spoon. Spread over crunb mixture in pan. Sprinkle reserved crumb mixture over top.
freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting. 9 servings
Pumpkin Chiffon Pie (no-bake)
from the kitchen of Carol W.
This is a lighter version of pumpkin pie. If you don't care for the baked pumpkin you might like this instead.
3/4 C sugar
1 1/4 C pumpkin
2/3 C canned milk
3 eggs, separated
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
One envelope Knox gelatin + 1/2 C cold water
Beat stiffly egg whites + 1/2 C sugar.
Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy pan. When to boiling point add slightly beaten egg yolks and cook until thick. Dissolve gelatin in water and add to mixture. Cool, then add beaten egg white meringue and fold in thoroughly. Pour into baked crust and refrigerate. Top with cream to serve.
This is a lighter version of pumpkin pie. If you don't care for the baked pumpkin you might like this instead.
3/4 C sugar
1 1/4 C pumpkin
2/3 C canned milk
3 eggs, separated
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
One envelope Knox gelatin + 1/2 C cold water
Beat stiffly egg whites + 1/2 C sugar.
Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy pan. When to boiling point add slightly beaten egg yolks and cook until thick. Dissolve gelatin in water and add to mixture. Cool, then add beaten egg white meringue and fold in thoroughly. Pour into baked crust and refrigerate. Top with cream to serve.
Pumpkin Coffeecake
from the kitchen of Carol W.
1/2 C butter
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1 C sour cream
1 3/4 C (16-oz. can) pumpkin
1 slightly beaten egg
1/3 C sugar
1 tsp pumpkin pie spice
Steusel
Cream butter, 3/4 C sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 C sugar and pie spice. Spoon half of batter into 13x9 baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in 325 degree oven 50-60 minutes or until toothpick inserted in center comes out clean.
Streusel: Cut 1 C firmly packed brown sugar, 1/3 C butter and 2 tsp cinnamon together until blended. Stir in 1 C chopped nuts.
1/2 C butter
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1 C sour cream
1 3/4 C (16-oz. can) pumpkin
1 slightly beaten egg
1/3 C sugar
1 tsp pumpkin pie spice
Steusel
Cream butter, 3/4 C sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 C sugar and pie spice. Spoon half of batter into 13x9 baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in 325 degree oven 50-60 minutes or until toothpick inserted in center comes out clean.
Streusel: Cut 1 C firmly packed brown sugar, 1/3 C butter and 2 tsp cinnamon together until blended. Stir in 1 C chopped nuts.
Wednesday, October 14, 2009
Pumpkin Pudding
from the kitchen of Alisha
1 1/4 c. milk
3/4 c. instant vanilla pudding
1 c. cooked pumpkin
1 tsp pumpkin pie spice
1 envelope whipped topping mix or 1 cup whipping cream
Bananas (optional)
nuts (optional)
Whip the whipped topping mix (according to package instructions). OR whip 1 c. whipping cream and add 2 Tb of sugar.
In a separate bowl Combine milk, vanilla pudding, and beat. Add pumpkin, pumpkin spice and beat for 1 minute. Fold whip topping/whipped cream into the pudding/pumpkin mix. Chill for 3 hours. Fold in nuts and or bananas right before serving (optional) Garnish with additional whipped cream or nutmeg.
1 1/4 c. milk
3/4 c. instant vanilla pudding
1 c. cooked pumpkin
1 tsp pumpkin pie spice
1 envelope whipped topping mix or 1 cup whipping cream
Bananas (optional)
nuts (optional)
Whip the whipped topping mix (according to package instructions). OR whip 1 c. whipping cream and add 2 Tb of sugar.
In a separate bowl Combine milk, vanilla pudding, and beat. Add pumpkin, pumpkin spice and beat for 1 minute. Fold whip topping/whipped cream into the pudding/pumpkin mix. Chill for 3 hours. Fold in nuts and or bananas right before serving (optional) Garnish with additional whipped cream or nutmeg.
Tuesday, October 13, 2009
Dinner in a Pumpkin2
from the kitchen of Amberly
1 small to medium sized pumpkin
1 onion chopped
2 Tbs soy sauce
2 Tbs Brown Sugar
1 1/2-2 lbs ground beef
1 can of mushrooms drained, or 1 cup fresh mushrooms sliced
1 can of cream of cream of chicken
1 1/2 cups cooked white rice
1 8oz can of sliced water chestnuts drained
Clean out pumpkin well and draw a face on it with a marker.
preheat oven to 350 degrees.
brown meat and onions, drain.
add soy sauce and brown sugar and mushrooms and soup.
simmer for 10 min stirring occasionally.
add cooked rice and water chestnuts.
Put mixture into cleaned pumpkin.
Place pumpkin on a baking sheet and bake for 1 hour or until inside of pumkin is tender.
remember...use a CLEANED OUT pumpkin and discard insides :)
Makes a great Halloween meal!
1 small to medium sized pumpkin
1 onion chopped
2 Tbs soy sauce
2 Tbs Brown Sugar
1 1/2-2 lbs ground beef
1 can of mushrooms drained, or 1 cup fresh mushrooms sliced
1 can of cream of cream of chicken
1 1/2 cups cooked white rice
1 8oz can of sliced water chestnuts drained
Clean out pumpkin well and draw a face on it with a marker.
preheat oven to 350 degrees.
brown meat and onions, drain.
add soy sauce and brown sugar and mushrooms and soup.
simmer for 10 min stirring occasionally.
add cooked rice and water chestnuts.
Put mixture into cleaned pumpkin.
Place pumpkin on a baking sheet and bake for 1 hour or until inside of pumkin is tender.
remember...use a CLEANED OUT pumpkin and discard insides :)
Makes a great Halloween meal!
Pumpkin Bread With Cream Cheese Spread
from the kitchen of Dawnyle
5 eggs
1 1/4 cup oil
1(15 oz) can pumpkin
2 cups flour
2 cups sugar
2(3 oz) pkg cook and serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Beat eggs, add oil and pumpkin, beat until smooth. Combing dry ingredients. Gradually add to pumpkin mixture. Pour into 2 greased loaf pans. Bake at 325 for 75-80 minutes until toothpick comes out clean. Cool 10 minutes, remove from pans.
Spread
1/2 cup butter
8 oz cream cheese
1 cup brown sugar
1/9 tsp nutmeg
mix and spread on slices of bread.
5 eggs
1 1/4 cup oil
1(15 oz) can pumpkin
2 cups flour
2 cups sugar
2(3 oz) pkg cook and serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Beat eggs, add oil and pumpkin, beat until smooth. Combing dry ingredients. Gradually add to pumpkin mixture. Pour into 2 greased loaf pans. Bake at 325 for 75-80 minutes until toothpick comes out clean. Cool 10 minutes, remove from pans.
Spread
1/2 cup butter
8 oz cream cheese
1 cup brown sugar
1/9 tsp nutmeg
mix and spread on slices of bread.
Monday, October 12, 2009
Mom's Pumpkin Cinnamon Roll's
from the kitchen of Marlayne
13 C. Flour
4 pkg. Yeast
2 C. Pumpkin
3 2/3 C. Milk
8 T. Sugar
16 T Butter, divided
2 tsp. Salt
4 eggs, beaten
2 C. Brown Sugar
4 tsp. Cinnamon
Caramel Frosting:
4 T. Butter
½ C. Brown
2 T. Milk
½ tsp. vanilla
Sugar dash salt
½ Powdered sugar
In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2-T. butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in X 10-in rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut sided down, in a greased 13X9X2-in baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and ¼ C. confectioners; sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 Dozen
13 C. Flour
4 pkg. Yeast
2 C. Pumpkin
3 2/3 C. Milk
8 T. Sugar
16 T Butter, divided
2 tsp. Salt
4 eggs, beaten
2 C. Brown Sugar
4 tsp. Cinnamon
Caramel Frosting:
4 T. Butter
½ C. Brown
2 T. Milk
½ tsp. vanilla
Sugar dash salt
½ Powdered sugar
In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2-T. butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in X 10-in rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut sided down, in a greased 13X9X2-in baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and ¼ C. confectioners; sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 Dozen
Pumpkin Spice Bars
from the kitchen of Sherry
4 eggs
2 cups sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 cups flour
2 t baking powder
1 t baking soda
2 t ground cinnamon
1/4 t ground ginger
1/4 t cloves
Beat eggs, sugar, oil and pumpkin. Stir in flour and remaining
dry ingredients. Pour batter in greased jelly roll pan 15x101/2 or
cook longer in a 9x13 pan. Bake 350 degrees for 20-25 minutes.
Cool.
Cream Cheese frosting:
4 oz cream cheese softened
1/4 cup + 2 teaspoons butter
1 t vanilla
3 cups powdered sugar
4 eggs
2 cups sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 cups flour
2 t baking powder
1 t baking soda
2 t ground cinnamon
1/4 t ground ginger
1/4 t cloves
Beat eggs, sugar, oil and pumpkin. Stir in flour and remaining
dry ingredients. Pour batter in greased jelly roll pan 15x101/2 or
cook longer in a 9x13 pan. Bake 350 degrees for 20-25 minutes.
Cool.
Cream Cheese frosting:
4 oz cream cheese softened
1/4 cup + 2 teaspoons butter
1 t vanilla
3 cups powdered sugar
Saturday, October 10, 2009
Cranberry Pumpkin Muffins
from the kitchen of Diane
2 eggs, beaten
2 C sugar
½ C oil
1 C pumpkin
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
2 ¼ C flour
1 C cranberries, chopped
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice,
soda, and salt; stir in cranberries. Spoon into prepared muffin pan. Bake at 350
deg for 25 minutes.
2 eggs, beaten
2 C sugar
½ C oil
1 C pumpkin
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
2 ¼ C flour
1 C cranberries, chopped
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice,
soda, and salt; stir in cranberries. Spoon into prepared muffin pan. Bake at 350
deg for 25 minutes.
Pumpkin Soup
from the kitchen of Holly
One med pumpkin, peeled, seeded, and diced
2 med. cooking potatoes, peeled and diced
1 med. onion, diced
2 celery stalks, sliced
1 tsp. nutmeg
2 tsp. dried parsley
1 c. plain soymilk
Directions:
In a large pot combine all veggies and cover with water. Boil until pumpkin and potato are cooked and easily mashed. Strain water off veggies and place into a blender or turn off the heat and use an immersion blender. Add soymilk and nutmeg and puree until blended well. Put back into the pot (if you used a regular blender) and add parsley. Serve with crusty bread.
One med pumpkin, peeled, seeded, and diced
2 med. cooking potatoes, peeled and diced
1 med. onion, diced
2 celery stalks, sliced
1 tsp. nutmeg
2 tsp. dried parsley
1 c. plain soymilk
Directions:
In a large pot combine all veggies and cover with water. Boil until pumpkin and potato are cooked and easily mashed. Strain water off veggies and place into a blender or turn off the heat and use an immersion blender. Add soymilk and nutmeg and puree until blended well. Put back into the pot (if you used a regular blender) and add parsley. Serve with crusty bread.
Wednesday, October 7, 2009
Pumpkin Chocolate Chip Cookies
from the kitchen of Denise
1 cup brown sugar
1/2 cup sugar
3/4 cup margarine
1 cup pumpkin(from the can)
1 teaspoon vanilla
1 egg
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 package chocolate chips
Cream sugar, margarine, egg. Add pumpkin and vanilla. Mix in dry ingredients and chocolate chips. Bake at 350 degrees on ungreased cookie sheet for 10-12 minutes. Makes 3 dozen.
1 cup brown sugar
1/2 cup sugar
3/4 cup margarine
1 cup pumpkin(from the can)
1 teaspoon vanilla
1 egg
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 package chocolate chips
Cream sugar, margarine, egg. Add pumpkin and vanilla. Mix in dry ingredients and chocolate chips. Bake at 350 degrees on ungreased cookie sheet for 10-12 minutes. Makes 3 dozen.
Monday, October 5, 2009
Perfect Pumpkin Roll
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.
Wednesday, September 30, 2009
Paula Dean's Pumpkin Gooey Butter Cakes
from the kitchen of Christine
So easy and YUMMY!
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
So easy and YUMMY!
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
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