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.
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