Recipe Heaven

Streusel Nut Coffee Cake

2009-05-16T06:47:00.000-07:00

1 cup butter or margarine, softened
2 1/2 cups sugar, divided
4 eggs
2 tsp vanill aextract
2 tsp almond extract
4 cups all purpose flour
1 tsp baking soda
2 cups (16 oz) sour cream
1/2 cup chopped walnuts
3 tsp instant chocolate drink mix
2 tsp ground cinnamon

In a large mixing bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Add to the creamed mixture althernately with soure cream. Spoon half into a greased 10 intu tube pan.

In a bowl, combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut minsture. Bake at 350 for 60-70 minute sor until a toothpick insreted near the encter comesout clena. Cool for 10 mintues before removing from pan to a wire rack to cool completley.

Chili Pie

2009-05-10T08:20:00.000-07:00

1 tbsp vegetable oil
1 small onion, finely chpped
2 cloves garlic, finely chopped
1 lb extra lean ground beef
1 1/2 tbsp chili powder
1 141/2 oz can diced tomatoes
salt
1 15oz can kidney beans, rinsed and drained
1 8oz box corn bread mix
1 larege egg
1/3 cup milk
1 cup grated sharp cheddar cheese

1. Preheat oven to 400'. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meant, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp salt; cook mixture, stirring occasionally, until iquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.

2. White chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9 inch pie plate. Spread batter over chili. Bake until golden, 15-20 minutes. Let stand 5 minutes and serve.

Tips: You can use ground turkey or chicken instead of beef. Or use 2 more cans of beans instead of meat. For more of a bit, try pepepr jack cheese insetad of cheddar. Or add a dash of hot sauce to the meat mixture.

Spinach and Cheese Lasagna

2009-05-07T08:25:00.000-07:00

2 28oz cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp dried oregano
salt
1 15 oz container ricotta
1/2 cup grated parmesan
16 oz grated part skim mozzarella
12 lasagna noodles
1 10 oz packages frozen chopped spinach, thawed and squeezed dry

1. Combine tomatoes, garlic, oregano and 1 tsp salt in a large bowl. In a seperate bowl, stir together ricotta, parmesan and 3/4 of mozzarella.

2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat iwth two more layers of noodles, spinach, ricotta micture and tomatoes. Top with a layer of noodels and remainign mozzarella.

3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.

Tips: This recipe calls for the regulare lasagna noodle, not the no-boil variety. To make sure the lasagna is cooked insert the tip of a sharp paring knife into the nodles; it should pierce them easily. Try different veggies: try broccoli and mushrooms.

Marbled Sour Cream Cake

2009-05-06T06:41:00.000-07:00

Nonstick vegetable cooking spray
1 cup semisweet chocolate morsels
1 package (18.25 oz) yellow cake mix
1 cup sour cream
1 cup water
3/4 cup vegetable oil
3/4 cup granulated sugar
4 eggs

1. Position rack in center ov oven and preheat to 375 degrees. Spray a 10 inch bundt pan with the cooking spray.

2. In a medium glass bowl, microwave chocolate morsels on high for 30 seconds. Stir to blend. Continue to microwave until morsels are melted and smooth, about 30 seconds longer. Set aside.

3. In a large bowl, combine cake mix, sour cream, water, oil, sugar and eggs. Using an electric mixer, beat until very well blended, about 2 minutes.

4. Spoon 2 cups of cake batter into melted chocolate, then mix throroughly to form chocolate batter. Spoon chocolate batter and yellow batter alternately into prepared pan.

5. Bake until a toothpick inserted into center of ckae comes out clean, about 55 minutes. Transfer pan to a cooling rack and cool completely, or refrigerate for 30 mintues. Inver cake into a plattter, then carefully remove pan.

Cover tightly and store at room temperature for up to 3 days.

White Layer Cake with Raspberry Jam

2009-05-03T06:24:00.000-07:00

Cake:
2 1/4 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk at room temperature
6 large egg whites, at room temperature
1 1/2 tsp vanilla extract
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups sugar

Frosting:
1 stick unsalted butter,at room temperature
4 oz cream cheese, at room temperature
2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup seedless raspberry jam

1. Preheat oven to 350'. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.

2. Make Cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.

3. In a large bowl, using an electric mixer on medium-high speed, beat utter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sidea of bowl as necessary. Beat in another 1/3 of flour, the remaininging milk, beating just untl blwnded. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).

4. Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clena. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.

5. Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in alarge, deep bowl until ight and fluffy. Reduce speed to low and gradually beat in confectioners sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.

6. Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer tomake level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake.

Apple Walnut Rice Stuffing

2009-05-02T06:38:00.000-07:00

2 tbs margarine or butter
1/2 cup each chopped celery and chopped onion
1/2 tsp poultry seasoning
1 1/2 cups chicken broth
2 tart apples, chopped
1 1/2 cups minute original rice, uncooked
1/4 tsp ground cinnamon
1/2 cup chopped walnuts
2 tbsp chopped parsley

Melt margarine in large saucepan on medium-high heat. Add celery, onion and poultry seasoning; cook and stir until onion is tender. Add broth, bright ot boil.

Stir in apples, rice and cinnamon; cover. Remove from heat. Let stand 5 mintues. Stir in walnuts and parsley.

Makes 8 servings.

Cruchy Onion Chicken

2009-05-01T06:33:00.000-07:00

2 cups original or cheddar french fried onions
2 tbsp flour
4 boneless skinless chicken breasts
1 egg, beaten

Crush Frech fried onions with four in plastic bag.
Dip chicken into egg, then coast in onion crumbs.
Bake at 400' for 20 minutes until cooked through.

Mock Cranberry Apple Pie

2009-04-30T06:28:00.000-07:00

2 cups boiling water
8 serving size package or 2 4-serving size packages red flavor gelatin dessert
1/2 cup cold water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
4 oz cream cheese, softened
1/4 cup sugar
1/2 cup frozen whipped topping, thawed
1 prepared graham cracker crumb crust
1 medium apple, shopped
1/2 cup chopped walnuts
fresh mint leaves - optional

Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Stir in cold water and spices. REfrigerate about 1 1/2 hours or until thickened .

Meanwhile, mix cream cheese and sugar in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on crust. Refrigerate.

Stir apples and walnuts into thickened gelatin. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon over cream cheese layer.

Refrigerate 4 hours or until firm. Garnish with additional whipped topping and mint leaves, if desired. Store leftover pie in refrigerator.

Foil Baked Asian Chicken

2009-04-29T06:24:00.000-07:00

8 tsp olive oil
4 cups baby spinach
4 4-oz boneless, skinles schicken breast halves
8 oz whtie mushrooms, sliced
4 tsp teriyaki sauce
salt

1. Preheat oven to 450'. Tear off 4 10 inch squares of aluminum foil. Brush each square with 2 tsp ollive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion; sprinkle with salt.

2. Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15-20 minutes.

Brown Sugar Pound Cake with vanilla Glaze

2009-04-28T08:09:00.000-07:00

Cake:
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tsp vanilla extract
3 sticks unsalted butter, at room temperature
1 lb light brown sugar
5 large eggs, separated, at room temperature
1/2 cup sugar

Glaze:
1 cup convectioners sugar
2 tbs milk
1/4 tsp vanilla extract

1. Preheat oven to 350'. Butter and flour a 10 inch tube pan or bundt pan.

2. Make cake: Mix dry ingredients in a bowl. Whisk buttermilk and vanilla in a small bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy. Beat in egg yolks, 1 at a time. Reduce speed to low; alternately add flour mixture and buttermilk, starting and ending with flour.

3. In a dry bowl, beat egg whites on medium-high speed until soft peaks form. Add sugar 1 tbsp at a time, beating until whites form stiff peaks. Fold 1/3 of egg whites into batter, then fold in remaining whites. Transfer batter to pan.

4. Bake 75-85 minutes, until a toothpick inserted in center comes out clean. Let cake stand in pan 10 mintues, invert onto wire rack; let cool.

5. Make glaze: Mix sugar, milk and vanilla in a bowl until smooth. Spoon glaze atop cake.

Pizza Slider Burgers

2009-04-26T08:56:00.000-07:00

1 lb lean ground beef
1/2 tsp basil leaves
1/2 tsp garlic powder
1/2 tsp oregano leaves
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup pizza sauce or tomato sauce
1/3 cup shredded mozzarella cheese
8 small dinner rolls
pepperoni slices (optional)

Mix ground beef and seasonings in medium bowl until well blended. Shape into 8 patties

Grill burgers over medium heat or cook in nonstick skillet 4-6 minutes per side or until cooked through.

Top each burger evenly with sauce and cheese. Cook 1 minutes longer or until cheese is melted. Serve on rolls with pepperoni slices, if desired.

Pork medallions with Lemon Sauce

2009-04-25T08:15:00.000-07:00

1 1lb pork tenderloin, cut into 1 inch slices
salt
1/3 cup all purpose flour
2 tbsp olive oil
1/2 cup white wine
1/4 cup lemon juice
1 tbsp unsalted butter
2 tbs finely chopped fresh parsley

1. Flatten each pork slice to 3/4 inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with salt. Place flour in a shallow dish and dredge pork slices in it.

2. Warm oil in a large skillet over medium-high heat. working in bathces if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 mintues total. Transfer pork to a plate.

3. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm throug, turning slices to coat with sauce. Serve immediately.

Mini Blueberry Muffins

2009-04-24T06:19:00.000-07:00

2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 large eggs
3/4 cup milk
2/3 cup vegetable oil
1 1/4 cups sugar
1 tsp vanilla extract
1 cup blueberries, fresh or frozen

Preheat oven to 375'. Mist 2 24-cup miniatre-muffin tins with cookign spray.

In a bowl, mix flour, baking powder, cinnamon and salt. In a seperate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.

Spoon batter into muffin tins so they're 3/4 full. bake until a totohpick inserted into center of a muffin comes out clean, about 15-20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.

Tip: Stir a few tesp of grated lemon zest or orange zest into the milk mixture.

Onion Rings

2009-04-23T01:29:00.000-07:00

nonstick vegetable cooking spray
1 large onion
1 1/4 cups italian style bread crumbs
1/2 tsp bottled minced garlic
1 cup low fat milk
1 cup all purpose flour
3 large egg whites, lightly beaten

1. Preheat oven to 400'. Spray 2 large cookie sheets with nonstick spray.
2. Cut onion into 1/2 inch slices. Seperate slices into rings
3. In a small bowl, combine bread crumbs and garlic. Set aside.
4. Place milk, flour and egg whites into 3 seperate small bowls. Dip each onion rin into milk, flour, eggwihte and bread crumbs (in that order).
5. Place on prepared cookie sheets and bake for 20 mintues. Turn onion rings over and bake until golden brown, about 10 mintues longer.

Southern Pulled Pork

2009-04-20T06:24:00.000-07:00

2 tbs vegetable oil
1 pork shoulder roast
garlic salt
lemon pepper
1 bottle (12 oz) chilli sauce
3 packets (1.31 oz each) sloppy joe mix
1/2 cup beef broth
hamburger buns

1. Heat oil in a large skillet over medium-high heat. Season pork roast with garlic salt and lemon pepper. brown on all sides. Place in a 4-5 qt slow cooker.

2. In a small bowl, combine chilli sauce, sloppy joe mix and broth. Pour over roast.

3. Cover and cook on low-heat setting for 7-8 hours or high heat setting for 4 hours. To serve, shred pork and place on hamburger buns.

Watercress, Goat Cheese and Red Pepper Salad

2009-04-15T16:53:00.000-07:00

3 bunches watercress, tough stems removed
4 oz goat cheese, crumbled
1 red bell pepper, cored, stemmed and seeded
2/3 cup buttermilk
1/4 cup reduced fat mayonnaise
2 tbsp chopped fresh parsley
1 clove garlic, chopped
salt and pepper

Toss watercress with goat cheese in a large salad bowl. Cut bell pepper lengthwise into thin stirps and set aside.
In a small bowl, whisk buttermilk with mayonnaise until smooth. Stir in parsley and garlic. Season dressign with salt and pepper.
Pour 1/4 cup of dressing over watercress, toss well and arrange on individual salad plates. Garnish with red pepper strips. Serve remaining dressing on the side. Or serve salad in a large bowl with dressing on the side.

Avocado and Grapefruit Salad

2009-04-11T16:47:00.000-07:00

4 pink grapefruit
4 avacoados
1/4 cup lime juice
1 tbsp dijon mustard
salt and pepper
1/3 cup oilive oil
8 whole boston lettuce leaves
1 tbsp chopped chives

Peel a grapefruit, cutting away as much pith as possible. Over a bowl, cut flesh away from membranes and allow fruit to fall into bowl. Repeat with remaining grapefruit.
Halve avocados lengthwise and remove pits. Scoop out flesh with a spoon. With a stainless-steel knife, cut avocado lengthwise into 1/4 inch thick slices. Sprinkle with 2 tbsp lime juice to keep from turning brown.
Whisk 2 tbsp lime juice with mustard, salt and pepper. Gradually whisk in oil.
Place lettuce leaves flat on a platter. Arrange grapefruit segments and avocado on top. Drizzle salad with dressing, sprinkle with chives and serve.

Mushroom Risotto

2009-04-10T06:28:00.000-07:00

2 cups Arborio rice
1 cup white wine
4 cups vegetable broh
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed golden mushroom soup
1 tsp bottled minced garlic
6 oz mushrooms, sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 cup grated parmesan cheese

1. Stir together Arborio rice, wine, vegetable broth, cream of mushroom soup, golden ushroom soup, garlic, mushrooms, salt, pepepr and dried tyme in a 4-5 qt slow cooker. Cook on high-heat setting for 2 hours, stirring every 30 minutes.

2. Check consistency. If necessary, continue to cook for an additional 30 minutes to 1 hour, stirring every 10-15 minutes. Be careful not to overcook risotto. (Rice should be al dente, not mushy) Before serving, stir in Parmesan cheese and garnish with a sprig of fresh theyme if desired.

Zesty Shephard's Pie

2009-04-08T16:41:00.000-07:00

1 lb ground turkey
1 can diced tomatoes with green chilis
1 package of McCormick chili powder seasoning
1 box instant potatoes
1 can corn

Brown ground turkey for 15 minutes or until done and add dreained tomatoes with chilis. Add the powder seasoing. Pour completed mixture into a casserole dish. Drain can of corn and pour over the turkey mixture. Prepare the instant potatoes according to box directions, the pour on top of corn. Bake for 35 minutes at 350'.

Grilled Steak with Pineapple Salsa

2009-04-07T22:24:00.000-07:00

1 tbs chili powder
1/4 tsp cumin
1/2 tsp minced garlic
1 lb boneless beef sirloin, 1 inch thick
1 15 oz can no sugar added mandarin oranges
1 14.5 oz can diced tomatoes with garlic and onion
1 8 oz can pinapple tidbits in its own juice
1 tbs chopped, seeded jalapeno pepper (optional)
1/2 cup chopped green and red pepper
6 cups torn mixed salad greens

Mix chili powder, cumin and garlic together in a small bowl.
Trim fat from steak. Rub both sides with chili powder seasoning.
Grill steak, uncovered, directly over medium coals for 12-15 minutes.
Stir together oranges, tomatoes, pineapple, green and red pepper and jalapeno.
Thinly slice steak against the grain. Serve steak and salsa over salad greens.

Catalina Chicken Stir-Fry

2009-04-06T08:42:00.000-07:00

3/4 cup catallina french dressing
1/4 cup soy sauce
1/2 tsp garlic powder
1 lb boneless chicken breasts cubed
1 16 oz packaged frozen mixed vegetables, thawed
rice

Heat the dressing, soy sauce and garlic powder in a large skillet.
Stir in the chicken and cook completely, about 8 mintues.
Add the vegetables. Cook and stir until heated.
Serve over rice.

Fruit Cocktail Cake

2009-04-05T08:37:00.000-07:00

1 cup all purpose flour
2/3 cups sugar
1/2 cup chopped walnuts or pecans
1/2 cup golden raisin
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
1 can (8 3/4 oz) fruit cocktail, undrained
confectioners sugar

Butter sauce:
1/3 cup sugar
1/4 cup butter or margarine
1/4 cup evaporated milk or half and half cream
1/4 tsp vanilla extract

In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8 inch round baking pan. Bake at 325 for 55 minutes or until cake tests done. Cool in pan for 5 mintues before removing to a wire rack. Cool completely. Dust with confectioneers sugar if desired. For sauce, combine sugar, butter nad milk in a small saucepan; bring ot a boil. Cook and stir for 3 mintues. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce.

Serves 4

Easy Turkey Pot Pie

2009-04-04T08:30:00.000-07:00

1 2/3 cup frozen mixed vegetables, thawed
1 cup cut up cooke dturkey
1 10 3/4 oz can condened cream of chicken coup
1 can original bisquick
1/2 cup milk
1 egg

Heat oven to 400'.
Stir vegetables, turkey and soup in ungreased 9 inch pie plate.
Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown.

Makes 6 servings.

Stuffed Crescents

2009-04-03T13:47:00.000-07:00

1 8-oz container refrigerated crescent roll dough
6 tbs shredded sharp cheddar cheese
6 shredded parmesan cheese
6 tbs onion flavored cheese spread

1. Preheat oven to 350' Lay dough for each crescent roll flat on a clean surface. Fill each of 3 rolls with 2 tbs cheddar cheese, each of 2 rolls with 3 tbs prmesan cheese, each of 3 rolls with 2 tbs ccheese spread. Roll up each crescent to enclose filling.
2. Places, seam sides down, onto a cookie sheet. bake for 20 minutes or until cooked thoroughly and golden on top. Cut each roll in half and serve hot.

Chocolate Raspberry Truffles

2009-04-02T08:26:00.000-07:00

Makes 4 dozen Truffles

1 1/3 cup semi sweet chocolate chips
2 tbs heavy cream
1 tbs butter
2 tbs seedless raspberry jam

Choice of coatings:
one 6-oz pkg white baking bars or 1 cup milk chocolate morsels
2 tsp shortening
or nestle cocoa
or confectioners sugar

In a heavy-gauge saucepan, combine chocolate chips, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 30 inutes. Drop mixture by tspfulls onto foil lined cookie sheet. Freeze 15 mintues. Roll into balls; freeze until firm.

Coatings:
Over hot (not boiling) water melt either the white baking bars or the milk chocolate chips and shortening, stirring until smooth.

Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking off excess. Place on acookie sheet; chill until set. Store in refrigerator.

Low Fat Chocolate Cheesecake

2009-04-01T20:19:00.000-07:00

vegetable cooking spray
3/4 cup graham cracker crumbs
1/4 cup sugar
3 8-oz packages fat free cream cheese, softened
1/3 cup unsweetened cocoa
3 tbs flour
1 14-oz can fat free sweetened condensed skimmed milk
3 egg whites
1 egg
1/4 cup semi sweet chocolate chips, melted
1 1/2 tsp vanilla extract

Preheat oven to 300'. Spray bottom of 9 inch springform pan with cooking spray. Combine crumbs and sugar; sprinkle evenly on bottom of pan. In a large mixer bowl, beat cheese until fluffy. Mix in cocoa and flour. Add the condensed milk, egg whites, egg, chips and vanilla; mix well. Pour into prepared pan. Bake 45-50 minutes or until center is set. cool. Chill. Garnish as desired (raspberries or cherries). Refrigerate leftovers.

Chinese Braised Short Ribs

2009-03-31T06:20:00.000-07:00

1 large onion, sliced
4 lbs beef short ribs
lemon pepepr
garlic salt
2 tbs canola oil
2 cups beef broth
1 packet (1.1 oz) beefy onion soup mix
2 cans tomatoes with green pepper, celery and onion
2 tbs five spice powder

1. Add sliced onion to the bottom of a 4-5 qt slow cooker. Season short ribs with lemon pepepr and garlic salt. Heat oil in large skillet over medium-high heat. Working in batches, brown all sides of short ribs. Place into slow cooker on top of onion.

2. In a medium bowl, stir together remaining ingredients. Pour over the top of short ribs. Cover and ocok on low-heat setting for 9-10 hours or high heat setting for 3-4 hours.

Burnt Sugar Cake

2009-03-25T01:09:00.000-07:00

1/2 cup sugar
1/3 cup hot water
3 cups sifted cake flour
3 tsp baking powder
3/4 tsp salt
3/4 cup butter or shortening
1 1/4 cups sugar
3 eggs, unbeaten
3 tbs burnt sugar syrup
2/3 cup milk
1 tsp vanilla

To make burnt sugar syrup, place 1/2 cup sugar in heavy skillet over medium flame. Stir constantly as sugar melts, then becomes dark mahogany color, and smokes noticeably. Remove at once from fire, add very slowly 1/3 cup hot water, and stir until dissolved. Let cool.

In a mixing bowl add flour, baking powder and salt, and mix together. Cream butter thoroughly, add sugar gradually, and cram until light and fluffy. Add eggs, one at a time, beating thorougly after each. Then add 3 tbs burnt sugar syrup and blend. Add the flour mixture, althernately with milk, in small amounts, beating until smooth. Add vanilla. Bake in 2 greased 9 inch layer pans at 375' for 25-20 mintues. SPread cake generously with Brunt Sugar Frosting.

Burnt Sugar Frosting

2 egg whites, unbeaten
5 tbs water
1 1/2 cups sugar
1 1/2 tsp light corn syrup
2 tbs burnt sugar syrup

Combine egg whites, sugar, water and corn surup in top of double boiler, beating with egg beater until throroughly mixed. Place over rapidly boiling water, beat constantly with egg beater and cook 7 minutes,or until frosting will stand in peaks. Remove from boiling water; add sugar syrup and beat until thick enough to spread.

Green Beans with Provolone Cheese

2009-03-24T09:06:00.000-07:00

1 lb green beans, preferably romano pole beans
2 garlic cloves, minced
1 1/2 tbs olive oil
1/2 cup water
1/2 tsp salt
1/8 tsp pepper
8 oz provolone cheese, cut into 1/4 inch dice

Cook beans in a large saucepan of boiling salted water 5 mintues; beans will still be crisp. Drain in a colander and rinse under cold running water. Drain well.

In a large frying pan, cook garlic in oilive oil over medium heat until fragrant, about 30 seconds, being careful not to burn. Add beans to pan and stir to coat with oil. Add water to pan and cook, stirring occasionally, 3-4 mintues, or until crisp tender. Season with salt and pepper.

Remove pan from heat. Add provolone to hot beans and toss. Serve immediatley.

Spicy Marinated Olives

2009-03-23T09:03:00.000-07:00

1/4 cup extra virgin olive oil
2 tbs red wine vinegar
1 tsp hot pepepr flakes
3-4 garlic cloves, thinly sliced
1 lb black olives

In a medium bowl, whisk oil and vinegar to blend. Toss with all ingredients. Marinate in refrigerator at least 24 hours or up to 2 weeks. Serve at room temperature.

Hamburger Stroganoff

2009-03-22T08:57:00.000-07:00

1 bag (12 oz) yolk free egg noodles
1 lb extra lean ground beef
1 large onion, chopped
1 tsp bottled minced garlic
2 cups sliced fresh mushrooms
1 9-oa package frozen french style green beans
1/4 cup dry sherry
1 tbs ketchup
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1/2 tsp paprika
1 can (10 3/4 pz) reduced fat cream of mushroom soup
2/3 cup reduced fat sour cream
salt and black pepper

Place the noodles in 2 1/2 quarts of alrady boiling unsalted water and cook 5 mintues.

Heat a 12 inch non stick skillet over medium heat.

Add the beef to the skillet, raise the ehat to medium-hgh, and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about 5 mintues. Add the green beatns to the pasta pot, cover the pot to bring it back to a boil, then crack the lid, and cook until the noodles are tender and the beans heated through, about 5 mintues more.

Meanwhile, add the sherry, ketchup, mustard, worcestershire, paprika and mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour craem and continue to cook, stirring constantly, until the soure cream is completely incorporated, about 1 mintued. Season with salt and pepper.

Drain the noodles and toss to evenly distribute the beans. Place some on each of the serving plates. Top with the sauce and serve.

Serves 6.

Lemon Chicken Picatta

2009-03-21T06:57:00.000-07:00

1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 skinless, boneless chekn breast halves
1 tbs vegetable oil
1 lemon
1 tbs butter
1/2 tsp honey

Combine the flour, salt, pepper and garlic powder in a shallow dish and set aside.

Place the chicen breasts, one at a time, between 2 sheets of wax paper orplastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin so they are and even 1/2 inch thick. Peel off the paper and cut the breasts in half lenghtwise.

Heat the oil in an extra-deep 12 inch nonstick skillet over high heat. Meanwhile, dip the chicken pieces into the flour mixture to coat on both sides, shaking off any excess. Add the pieces to the skillet and cook until lightly browned, about 2 mintues.

While the chicken cooks, cut the lemon in hlaf. Cut one half into thin slices, and set aside. Squeeze the juice from the other half into a small bowl (picking out any seeds that may fall in) and set aside.

Turn the chiken and saute until lightly browned and cooked through, another 2 mintues. Remove the chicken to a platter.

Add the butter to the skillet and reduce the heat to low. When the butter is melted, remove from the heat and stir in the lemon juice and honey. Immediately drizzle the lemon mixture over the chicken. Garnish with the reserved lemon slices nad serve.

Serves 4

Creamy Tuna Melt

2009-03-20T08:42:00.000-07:00

2 large ribs of celery, diced
1 small onion, chopped
cooking oil spray
1 large can (12 oz) white tuna packed in water
1 1/2 cups low-fat cottage cheese
1/2 cup reduced fat mayonnaise
1 tbs lemon juice from frozen concentrate
1/4 tsp garlic powder
3 english muffins
1 cup (4 oz) shredded sharp cheddar cheese

Place the broiler rack in the position nearest the heating element and turn on the broiler.

Dice the celery, peel and chop the onion. Spray a 12 inch nonstick skillet with the cooking oil spray and place it over medium heat. Add the celery and onion and cook until the onion is tender, about 2 minutes.

Drain the tuna and add it to the skillet along with the cottage cheese, maynnaise, lemon juice, and garlic powder. Stir well to combine and break up the tuna chunks. Cook just long enough to warm the ingredients, 2-3 mintues, stirring frequently. Remove th epan from the heat and set aside.

Spray a 13x9 inch glass baking dish with cooking oil spray. Split the english muffins in half and place the halves, split side up, side by side inthe baking dish. Spread the tuna mixture evenly over the muffins and sprinkle with the cheese. Broil until the cheese melts, 2-3 mintues. Serve

Makes 6 servings

Veal parmigiana

2009-03-19T08:35:00.000-07:00

1 egg
1/4 tsp salt
3 tbs cracker crumbs
1/3 cup grated parmesan cheese
4 veal cutlets, about 1 lb
2 tbs vegetable oil
1/4 cup dry vermouth
1 medium onion, minced
1 cup (4 oz) shredded mozzarella cheese
1 can (8 oz) tomato sauce
1/8 tsp pepepr
1/8 tsp oregano

Beat egg and salt in shallow dish. Combine cracker crumbs and parmesan cheese on waxed paper square. Place each veal cutlet between 2 pieces of waxed paper and pound with smooth surfaced meat mallet until 1/4 inch thick. Dip veal in egg, then in cracker crumbs, and set aside. Preheat 9 inch microwave browning dish 7 minutes on High, adding vegatable oil after preheating. Brown 2 veal cutlets at a time as follows: lay cutlets on dish, cover with waxed paper, and cook on High 1 1/2 -2 minutes. Turn and cook on High 1- 1 1/2 minutes. Remove and set aside. Brown second 2 cutlets in same manner. Then, arrange all 4 cutlets in browning dish. Add vermouth, sprinkle onion over meat, top with cheese, then sauce and season with pepper oregano. Cook, covered on BAKE (level 60) for 10 mintues, or until sauce is hot and cheese melted

Roasted Red Peppers

2009-03-18T08:28:00.000-07:00

8 medium size sweet red peppers (2 1/2 lb)
1 cup olive or salad oil
/4 cup lemon juice
2 tsp salt
3 small garlic cloves
3 anchovy fillets

Preheat oven to 450'.
Wash red peppers and drain well.
Place peppers on cookie sheet; bake about 20 minutes, or until skin of peppers becomes blistered and charred. With tongs, turn peppers every 5 mintues.
Place hot peppers in a large kettle; cover kettle, and let stand 15 mintues.
Peel off charred skin with sharp knife. Cut each pepper into fourths. Remove ribs and seeds, and cut out any dark spots.
In a large bowl, cobine olive oil, lemon juice, salt and garlic. Add peppers and toss lightly to coat with oil mixture.
Pack pepepr micture and anchovy fillets into a 1 quart jar; cap. Refrigerate several hours or over night

Serve as an appetizer or in a tossed salad.

Makes 12 servings.

Beef and Chorizo Chili

2009-03-17T20:22:00.000-07:00

1 1/2 lbs lean ground beef
1/2 lbs chorizo sausage, casings removed, meat cut into 1/2 inch thick slices
1 medium size onion, thinly sliced
2 cloves garlic, minced or pressed
1-4 tbs chili powder
1 tsp each dry oregano leaves and ground cumin
1 can (14 1/2 oz) disced otmatoes in purree
1 can (l lb) tomato sauce
4 -6 cups shredded iceberg lettuce or corn chips
about 2/3 cup each shredded jack cheese and sharp cheddar cheese

Crumble beef into a 3-4 quart microwave safe casserole; add chorizo. Microwave,uncovered, on High for 8-10 minutes, or until beef is no longer pink, stirring every 3 mintues. Spoon off and discard all but 2 tbs of the drippings. Stirn in onion, garlic, chili powder, oregano and cumin. Microwave, uncovered, on HIGH for 3-5 minutes or until onion is soft, stirring after 2 mintues.

Stir in tomatoes, undrained beans, and tomato sauce. Cover and microwave on High for 12-15 minutes or until chili is bubbly all over, stirring every 4 minutes. Let stand, covered, for 3-5 mintues.

Line individual bowls with lettuce and top with chili. Sprinkle with jack and cheddar cheese.

Makes 4-6 servings.

Beef Pot Roast

2009-03-12T05:05:00.000-07:00

1 12-oz frozen onions
1 8 oz bag frozen carrot slices
1 beef chuck roast (4 lbs) rinsed and patted dry
salt and pepper
2 tbs vegetable oil
1 can condensed cream of celery soup
1 packet (1 oz) onion soup mix
1 cup beef broth
1/4 cup steak sauce

1. Add frozen onions and carrots to the bottom of a 4-5 quart slow cooker.

2. Season roast with salt and pepepr. Heat oil in a large skillet over medium-high heat. Brown chuck roast on all sides, then place into slow cooker on top of onions and carrots.

3. In a medium bowl, stir together cream of celery soup, onion soup mix, beef broth and steak sauce. Pour over top of roast.

4. Cover slow cooker and cook on low-heat setting for 8-9 hours or high heat setting for 3-4 hours.

Orange Smoothie

2009-03-05T21:15:00.000-08:00

1 can (16 oz) frozen orange juice concentrate
1 packet (1 oz) sugar free, fat free vanilla pudding mix
1 container (4 oz) orange cream yogurt
1 cup low-fat milk
3 cups ice cubes

1. Combine orange juice concentrate, pudding mix, yogurt, milk and ice cubes in a blender. Cover and blend until smooth. Divide between 2 glasses.

Hot Honeyed Spareribs

2009-02-22T06:33:00.000-08:00

Nonstick vegetable cooking spray
4 lbs baby back ribs, cut into individual rib portions
garlic salt
black pepper
1/2 cup honey
1/4 cup soy sauce
1/4 chili garlic sauce
1 cup catalina dressing
1 tsp ground ginger

1. Preheat broiler. Line bottom portion of broiler pan with foil for easy cleanup. Spray top portion of broiler pan lightly with nonstick cooking spray.

2. eason cut ribs with garlic salt and pepper. Broil for 5 minutes. Turn and broil for an additional 5 minutes. Place browned ribs in a 4-5 qt slow cooker.

3. In a medium bowl, stir together honey, soy sauce, chili garlic sauce, catalina dressing and ginger. Pour sauce mixtue over ribs. Move ribs around to make sure they are all coated. Cover and ocok on low-heat setting for 8 hours or high heat setting for 3-4 hours.

4. With tongs, remove ribs from slow cooker. Skim fat from sauce. Serve ribs with sauce on the side.

Shrimp and Avocado Salad

2009-02-15T21:05:00.000-08:00

8 oz fresh bay shrimp
1 cup shredded carots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tbs champagne vinaigrette
salt and pepepr
1 firm, ripe avocado, halved and pitted

1. Toss shrimp, carrots, peas, corn, and 3 tbs of the vinaigrette in a medium bowl to coat.

2. Season shrimp salad to taste with salt and pepper.

3. Place one avocade half onto each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle remaining 1 tbs vinaigrette over avocado halves and serve.

Pasta Salad

2009-02-09T08:53:00.000-08:00

1 package (12 oz) uncooked tricolor spiral pasta
6 oz thinly sliced hard salami, juliendded
6 oz provolone cheese, cubed
1 can (2 1/4 oz)sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup cider vinegar
1 gralic clove, minced
1 1/2 tsp ground mustard
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
dash pepper
2 medium tomatoes, cut into wedges

Cook the pasta according to package directions;rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
In a jar with tightfitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.
Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Makes 10-12 servings

Bean Salad Medley

2009-02-08T08:47:00.000-08:00

1 16-oz can kidney beans, rinsed and drained
1 (15 1/4) oz can whole kernel corn, drained
1 can (15 1/4 oz) lima beans, rinsed and drained
1 can (14 1/2 oz) cut green beans, drained
1 can (14 1/2 oz) wax beans, drained
1 jars (4 1/2 oz each) whole mushrooms, drained
1 medium green bell pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 tsp pepper
3/4 tsp salt

In a large bowl, combine the first 8 ingredients. In a small bowl, combine remaining ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Makes 24 servings

Seafood Delight

2009-02-07T12:42:00.000-08:00

1 8-oz package cream cheese, softened
1 6-oz can crabmeat, drained, flaked and cartilage removed
1/2 cup seafood sauce
1/4 cup prepared horseradish
1 tsp lemon juice
assorted crackers

In a mixing bowl, beat cream cheese until smooth. Spread onto a 10 inch serving plate. Cobmine the crab, seafood sauce, horseradish and lemon juice;mix well. Sprea dover cream cheese. Serve with crackers

Makes 2 cups

Iced Brownie Cappuccino

2009-02-05T21:17:00.000-08:00

2 shots espresso or 1/2 cup very strong coffee
1 cup ice cubes
1/2 cup sweetened condensed milk
1/2 cup frozen whipped topping, thawed
2 tbs chocolate syrup
3 tbs semisweet chocolate morsels
frozen whipped topping, thawed
chocolate syrup

1. Combine espreso, ice cubes, condensed milk, the 1/2 cup whipped topping the 2 tbs chocolate syrup and the chocolate morsels. Blend until smooth. Divide between 2 glasses. If desired, put some whipped topping on top and top with the chocolate syrup.

Chicken Stew with Apples

2009-02-03T17:02:00.000-08:00

1 tbs olive oil
1 large red bell pepper, seeded and coarsely chopped
1 large red onion, cut in thin wedges
2 medium size Granny Smith apples
4 skinless, bonelesss chicken breast halves (about 1 lb) cut into bite size pieces
2 small zucchini, sliced in 1/2 inch thick rounds
1 tbs minced fresh garlic
2 1/2 cups chicken broth
2 tbs chopped fresh thyme or 1 tsp dried thyme, crumbled
2 tsp coarsely ground black pepper
1/2 tsp salt
1 package (20 oz) frozen butter nut squash chunks

Heat oil in a 4-5 qt pot over medium heat. Add bell pepper and onion. Cook, stirring occasionally, 4-5 minutes or until onion is softened.
Meanwhile core and coarsely choppe the apples (leave skin on if desired).
Add apples, chicken, zucchini, garlic, chicken broth, thyme, pepepr and salt to pot. Bring to a boil, reduce heat, cover and simmer 8-10 minutes, stirrin goccasionally, until zucchini is crisp-tender.
Stir in buttnut squash. return to a boil, reduce heat, cover and simmer 3-5 minutes longer or until vegetables are tender and chicken is cooked through. Serve immediately.
Serves 4.

Herbed Turkey Breast

2009-02-03T07:55:00.000-08:00

1/2 cup butter or margarine
1/4 cup lemon juice
2 tbs soy sauce
2 tbs finely chopped green onions
1 tbs rubbed sage
1 tsp dried thyme
1 tsp dried marjoram
1/4 tsp pepper
1 bone-in whole turkey breast (5 1/2 to 6 lbs)

In a small saucepan, combine the first eitght ingredients, bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325' for 1 1/2 to 2 hours.

Gooey Mud Pie

2009-02-02T19:45:00.000-08:00

1 jar (11.75 oz) hot fudge topping, slightly warm
1 9 inch premade chocolate pie cruse
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed
1 bottle (7.25 oz) chocolate shell topping.

Drizzle half of the warm fudge topping ove rbottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 mintues.

Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in 1/4 cup whipped topping. Fold in remaining whipped topping to create a mouselike texture.

Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle 1/4 of the chocolate topping over top of pie. Freeze pie 5 mintues. Repeat drizzling and freezing 3 more times. Cut pie into wedges and serve immediately.

Cover tightly and freeze for up to 3 days.

Lemon Cranberry Pie

2009-02-01T08:34:00.000-08:00

1 9-inch baked pastry shell
1 16-oz can whole berry cranberry sauce
2 tbs cornstarch
2 tbs light brown sugar
1 14-oz can low fat or fat free sweetened condensed milk
1/2 cup real lemon lemon juice from concentrate
3 egg yolks
yellow food coloring, optional

Preheat oven to 325'. In small saucepan, combine crnberry sauce, cornstarch and sugar. Over medium heat, cook and stir until thickened and bubbly. Spoon into prepared pastry shell. In small mixer bowl, beat condensed milk, lemon juice, egg yolks nad food coloring if desired until well blended. Spoon evenly over cranberry mixture. Bake 30 mintues. Cool. Chill thoroughly. Garnish with whipped cream and whole cherries if desired. Refrigerate leftovers.

Sesame Chicken Drumettes

2009-01-31T20:58:00.000-08:00

1/3 cup teryaki sauce
1 1/2 tbs dry sherry
1 1/2 tbs toasted sesame seeds
1 1/4 lbs chicken drumettes
1 1/2 tbs barbecue sauce
1 1/2 tbs honey
1/4 tsp oriental sesame oil

1. In a large reseable plastic bag , combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate at least 30 mintues or up to a day.

2. Preheat oven to 400'. Line a cookie sheet with foil Using tongs, transfer drumettes to cookie sheet. Discard marinatde. Bake until drumettes are golden brown, about 15 mintues.

3. Mix barbecue sauce, honey and sesame oil in a small bowl. Brush drumettes with honey mixture and bake 5 mintues. Turn drumettes and brush with honey mixture and bake 5 minutes longer.

Double Chocolate Walnut Bars

2009-01-30T13:58:00.000-08:00

1 1/2 cups unsifted flour
3/4 cups confectioners sugar
1/3 plus 1/4 cup unsweetened cocoa
1/4 tsp salt
3/4 margarine or butter, melted
2 eggs
1 14-oz can sweetened condensed milk
2 tsp vanilla extract
1/2 tsp baking powder
1 6-oz package semi-sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350'. In medium bowl, combine 1 1/4 cups flour, sugar, 1/3 cup cocoa and salt. Stir in margarine and 1 egg; mix well. spread on bottom of greased 13x9 inch baking pan. In mixer bowl, combine condensed milk, 1/4 cup four, 1/4 cup cocoa, 1 egg, vanilla and baking powder; mix well. Spoon evenly over crust. Top with chips and wanuts. Bake 30-35 minutes. Cool. Cut into bars. Garnish as desired. Store loosely covered at room temperature.

Lemon Turkey Cutlets

2009-01-29T20:54:00.000-08:00

1 1/2 lbs refrigerated boneless curkey cutlets
salt and pepper
1/3 cup all purpose flour
1 egg lightly beaten
2 tbs lemon juice
1 cup italian style bread crumbs
2 tbs finely chopped onion
1/3 cup vegetable oil

1. Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper.

2. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice. In a third medium bowl, combine bread crumbs and onion.

3. Heat oil in a large skillet over medium-high heat. Working in batches, dip cutlets into flour, then egg mixture, and then bread crumb mixture. Place cutlets in hot oil and cook until brown, about 3 mintues on each side.

Banana Grape-nuts Chews

2009-01-28T17:00:00.000-08:00

nonstick vegetable cooking spray
6 tbs butter
1/3 cup packen golden brown sugar
2 tsp ground cinnamon
2 egg yolks
1 1/2 cups banana quick bread mix
1 cup grape-nuts cereal
2 bananas, peeled and coarsely mashed (about 1 cup)

1. Position rack in center of oven and preheat to 375 degrees. Spray large cookie sheet with nonstick spray.
2. Using an electric mixer, beat butter, brown sugar, and cinnamon in large bowl until fluffy. Beat in yolks one at a time. Add quick bread mix and cereal and beat until just blended. Add mashed bananas and beat just to incorporate.
3. Working in batches, sppon 2 tbs batter for each cookie onto prepared cookie sheet, spacing evenly and forming 6 mounds.
4. Bake until cookies are golden brown on bottom and set in the middle, about 12 mintues. Using a spatula, transfer cookies to cooling rack. Repeat with remaining cookie dough.

Cover tightly and store at room temperature for up to 3 days.

Caramel Popcorn

2009-01-27T01:19:00.000-08:00

nonstick vegetable cookign spray
3 bags (2.85 oz each) microwave popcorn (no salt or butter)
1 stick butter
1 cup golden brown sugar
2/3 cup light corn syrup
1 tsp baking soda

1. Preheat oven to 300'. Spray 2 large cookie sheets with nonstick spray.
2. Microwave popcorn according to package instructions. Place the popcorn into a very large bowl or roasting pan. Set aside.
3. In a 2-quart saucepan over medium heat, stir butter, sugar, and corn syrup until butter is melted and sugar dissolves. Bring to a boil and cook 4 mintues withou stirring. Remove from heat and add baking soda to caramel sauce (mixture will foam).
4. Drizzle caramel sauce evenly over popcorn. Using 2 wooden spoons, toss popcorn to coat evenly with caramel sauce(popcorn will defate somewhat).
5. Spread caramel corn in an even layer on each prepared cookie sheet. Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (rotate pans halfway through baking.)
6. using a metal spatula, loosen caramel corn from cookie sheets. Cool caramel corn completely.

Store in an airtight container at room temperature for up to 7 days.

Banana Cream Pie

2009-01-26T01:24:00.000-08:00

1 9-inch baked pastry shell
3 tbs cornstarch
1 2/3 cups water
1 14-oz can sweetened condensed milk
3 egg yolks, beaten
2 tbs margarine or butter
1 tsp vanilla extract
3 medium bananas
lemon juice from concentrate
whipped cream

In a heavy saucepan, dissolve cornstarch in water; stir i sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana. Dip in lemon juice, drain and garnish top of pie.
Refrigerate leftovers.

Apple Slaw

2009-01-25T21:10:00.000-08:00

3/4 cup sour cream
1/4 cup granulated sugar
3 tbs apple cider vinegar
2 tbs dry ranch salad dressing mix
1 package (8 oz) shredded cabbage and carrots
3 green apples, cored and diced
4 green onions, thinly sliced
salt and pepper

1. Whisk sour cream, sugar, vinegar, and ranch seasoning in a large bowl to blend.

2. Add cabbage mixture, apples and green onions. Toss to coat.

3. Season to taste with salt and pepepr. Cover tightly and chill 20 mintues or up to 4 hours. Serve cold.

Old Time Molasses Pecan Pie

2009-01-24T07:31:00.000-08:00

1 1/2 cups packed brown sugar
2 1/2 tbs all purpose flour
1/4 cup butter, melted
5 eggs
1 1/3 cups light corn syrup
1/4 cup molasses
1 1/2 tsp vanilla extract
1 1/2 cups pecan pieces
1 unbaked pie shell
pecan halves

In a mixin gbowl, beat sugar, flour, butter and eggs. Add corn syrup, molasses and vanilla; mix until smooth. Arrange pecan pieces in pie shell and pour liquid mixture over pecans (the nuts will rise to the top during baking. ) Bake for 50-60 minutes at 360' or until filling is completely set in the center. Cool on a rack for about an hour before serving. Garnish with pecan halves.

Chicken with White Wine Sauce

2009-01-23T04:56:00.000-08:00

24 pearl onions, peeled
8 oz mushrooms, sliced
4 strips thick sliced bacon
4 lbs meaty chicken pieces
salt and pepper
1 can (103/4 oz) cream of chicken soup
1 cup dr white wine
2 tsp italian seasoning
2 tsp bottled minced garlic

1. Add pearl onions and sliced mushrooms to to a 4-5 qt slow cooker.

2. In a large skillet over medium heat, fry bacon until crispy. Reserve bacon for garnish. Discard all but 2 tbs of bacon fat. Season cut-up chicken with salt and pepepr. Over medium-high heat, brown chicken pieces on all sides in bacon fat. Place browned chicken into slow cooker.

3.In a medium bow, stir together cream of chicken soup, white wine, italian seasoning and garlic. Pour over chicken. Cover and cook on low-heat setting for 8 hours or high-heat setting for 3-4 hours.

4. If desired, remove skin from chicken. Ladle with white wine sauce and garnish with crumbled bacon.

Dijon Chicken and Mushrooms

2009-01-22T20:42:00.000-08:00

4 boneless, skinless chicken breasts
salt and pepper
2 tbs butter
8 white button mushrooms, finely chopped
1 can condensed cream of mushroom soup
1/2 cup canned chicken broth
1/4 cup dijon mustard
2 tbs deli style brown mustard
1 tomato, diced
1/4 cup frozen cut corn kernels, thawed
1/4 cup chopped fresh chives

1. Sprinkle chicken with salt and pepper. Melt butter in a large heavy skillet over medium-high heat. Add chicken and cook until just brown, about 4 mintues per side. transfer chicken to plate.

2. Add mushrooms to the same skillet and saute until tender, about 3 minutes. Whisk in soup, broth and mustards. Bring sauce to a simmer.

3. Return chicken to skillet and submerge into sauce completely. Reduce heat to medium-low. Cover and cook until soup bubbles thickly and chicken is cooked through, about 10 mintues.

4. Transfer chicken to plates and spooon sauce ove rthe top. Sprinkle with tomato, corn and chives. Serve hot.

Strawberry Nirvana Smoothie

2009-01-21T17:47:00.000-08:00

1 1/2 cups frozen strawberries
1 banana, peeled and cut in large chunks
1 cup strawerry-banana juice blend
3 tbs powdered nonfat dry milk
ice
whey protein powder
fresh strawberries and banana slices for garnish

1. Add strawberries, banana, strawberry-banana juice, powdered ilk, ice, and why protein (if wanted) to blender. Cover and blend on high speed until well blended. Add enough ice to make mixture of smoothie consistency. Top each drink with strawberry and banana slices

Brownie Caramel Walnut Pie

2009-01-20T09:25:00.000-08:00

1 9-inch unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 14-oz can low fat or fat free sweetened condensed milk
1 egg, beaten
2 tbs margarine
1 6-oz package semi sweet chocolate chips, melted

Preheat oven to 325'. Sprinkle nuts into pastry shell. In a small saucepan, over low heat, melt caramels with 2/3 cup condensed milk. Spoon over walnuts. In a mixing bowl, combine egg, margarine and remaining condensed milk; mix well. Stir in chips. our chocolate mixture over caramel layer. Bake for 35 mintues or until center is set. Cool. Serve warm or chilled.

Garnish with whipped cream and whole walnuts.

Easy Key Lime Pie

2009-01-19T09:00:00.000-08:00

1 10 inch baked pastry shell
6 egg yolks
2 14=oz cans sweetened condensed milk
1 8-oz bottle lime juice from concentrate
yellow or green food coloring
whipped cream or whipped topping

1. Preheat oven to 325'. In a large bmixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring if desired. pour into prepared pastry shell and bake 40 minutes. Cool. Chill. Top with whipped cream . Garnish with lime slices if desired.

Curried Bow Tie Salad

2009-01-16T20:37:00.000-08:00

3/4 cup sour cream
2 tsp curry powder
2 cans (8 oz each) pineapple chunks, drained
1 ripe avacado, peeled, pitted and sliced
1 medium red apple, cored and sliced
8 oz bow tie pasts
salt

1. In a large bowl, mix sour cream and curry powder to blend. Fold in pineapple, avocado, and apple.

2. Cook pasta in a pot of boiling salted water until just tender, about 5 mintues. Drain. Rinse pasta under cold water to cool, then let drain well. Fold pasta into sour cream mixture. Refrigerate until cold, about 15 mintues. Season salad to taste with salt and serve.

Frequently Used Cooking Terms

2009-01-12T17:26:00.000-08:00

A-La King - Food served in cream sauce to which green peppers, mushrooms and pimentos often are added. Sometimes it is flavored with sherry.
A-La Mode - Literally means "in the manner of". In common use it refers to a dessert served with ice cream on top.
Antipasto - Italian for assorted appetizers of cold cuts, vegetables, fish, etc.
Aspic - A dish (except desert) which has been thickened or coated with gelatin.
Au Jus - Meat served in its natural juice.
Bake - TO cook by dry heat, usually in an oven.
Baking - Cookin in the oven. The temperature at which foods are baked varies considerably and is usually stated in the recipe. Where no temperature is stated, the common temperatures used are: a slow oven - 300 degrees F, a moderate oven - should be at 350 degrees F, a hot oven is about 425 degrees F, and a very hot oven is about 500 degrees F.
Barbecue - Meat roasted on a rack or spit, over coals. The meat is usually basted with a highly seasoned sauce.
Bard - To cover a bird or roast with strips of fat inorder to automatically baste meat or to protect delicate parts.
Baste - To moisten food while cooking, to add flavor and prevent dryness. Generally used in connection with meat that is being roasted.
Batter - A mixture including flour and liquid to wich heat is to be applied.
Beat - To incorporate air through a mixture by using a brisk, regular motion or to smooth lumps out of a mixture.
Beat Eggs Slightly - TO mix with a fork until yolk is broken and partly mixed with whites.
Beat Eggs Until Thick - TO beat, usually with a rotary beater or electirc mixer, until eggs thicken and c olor becomes light yellow.
Beat Egg Whites Until Stiff - To beat, usually with a rotary beater, or electric mixer, until egg whites are stiff and very white.
Bind - TO use egg yolk, flour, cornstarch, etc., to thicken or smooth a liquid.
Bisque - A rich cream soup (often of vegetable or shell fish) or a frozen dessert, usually ice cream containing nuts.
Blanch - TO pour boiling water over a food, then rinse with cold water. Used to shrink vegetables for canning and freeing, to remove skins from almonds, peaches and tomatoes.
Blend _ TO mix two or more ingredients thoroughly.
Boiling - Cooking in water at a tempreature of 212 degrees F. At very high altitudes water boils at a temperature below this and it is necessary to increase the cookign time. WHen water is at the boiling temperature, it will bubble vigorously and steam will rise from the surface.
Bread - To coat with flour or bread crumbs before cooking.
Broiling - Cooking over, under, or in front of a fire of live coals or a gas or electric burner. As the term is now commonly used, it refers to cooking under a gas or electric burner with notheing between the source of the heat and the food.
Broth - Thin soup, usually the liquid in which meat or poultry has been boiled.
Caramelize - To heat sugar until it melts and becomes brown. Used as a flavoring in many dishes.
Chantilly - A dish in which one of the ingredients is whipped cream.
Chill - TO allow to become thoroughly cool, but not frozen.
Chop - TO cut into coarse pieces with a sharp knife or chopper.
Chowder - A soup made of fish, clams or vegetables.
Chutney - A spicy relish made from several fruts and vegetables.
Cobbler - A deep frut pie with or without a bottom crust.
Coddle - To cook slowly just under the boiling point.
Combine - TO blen two or more ingredients together.
Compote - A serving dish with a stem or a mixture of foods served in a stemmed dish.
Condiment - A substance with a pungent flavor, such as catsup, chutney, etc. that is used to give relish to food.
Confectiners Sugar - Sugar ground to a very fine consistency. Powdered sugar.
Consomme - A clear soup usually of meat or chicken.
Cool - TO allow to stand at room temperature until heat is reduced so that food does not feel hot to the touch.
Cream - To soften by rubbing against the bowl with a spoon or beating with an electric mixer until a food (usually a fat) is light and creamy.
Crealot - Any highly seasoned food such as that prepared by the Creoles who are descendents of the early French and ASpanish settlers of Louisiana.
Crepes - Thin desert pancakes.
Croquettes - FInely chopped food held together in shape of balls, cones or cubes and cooked in hot fat.
Croutons - Cubes of bread which have been toated or fried.
Cube - TO cut into solid pieces of six equal square sides.
Curry - A dish cooked or flavored with curry powder.
Cut in - To use knives or a pastry blender to distribute solid fat in dry ingredients.
Deep Fry - TO cover food with hot oil and cook.
Demitasse - The small cup of after dinner coffee.
Dice - To cut into very small cubes.
Dissolve - TO melt. To liquefy a solid food.
Dot - To scatter small bits (such as butter) on the top of a recipe.
Dredge - To cover with flour, sugar or some other fine substance. Used to coat fruit to prevent it from sinking to the bottom of cake.
Drippings - Fat and juice which has dropped from roasting meat or poultry.
Drizzle - To spinkle with small drops of a liquid.
Dust - To sprinkle or coat lightly with flour or sugar.
Enrich - To add eggs, cream or butter.
Entree - with an inormal meal the entree is the chief dish of the main course, often meat, poultry or fish.
Entremet - Vegetables served with the entree or a dish served between main courses at a meal.
Fat - Butter, margarine, cooking and salad oils, the fat from meat and poultry, or shortening.
Fillet - A piece of meat or fish containing no bones.
Flake - To break into small pieces.
Flambe - To flavor food with an alcoholic liquid which is lit an dburned away, leaving its flavor.
Fold In = TO blend a mixture, such as egg whites into cake batter, or vice versa, so that air already beaten into whites is not lost. This is done by cutting down with a mixing spoon or spatual, then bringing up the lower part of mixture and folding it over the uppper part, repeating until blended.
Frosting - A mixture similar to an icing, but thicker and mroe opaque. Used for cakes.
Fricassee - To cook meat, game or poultry cut up in small pieces in liquid or fat.
Frying - Cooking in hot fat at a temperature or around 375 degrees F. Te article to be cooked is immersed in the fat.
Garnish - TO add decorative color to a dish with other food or greens.
Glace - To coat fruits or pies with a sugar syrup that has been cooked to the cra ck stage. The fruits used for fruitcake are glaced or candied.
Goulash - A thick meat stew.
Grate - To tear food into bits or shreds of varying size by rubbing against a course surface. (a grater)
Gravy - Sauce made with juice of meat, poultry or fish as a base.
Grease - To apply a thin layer of butter or oil on food or utensils.
Grill - Cooking over, under or in front of a fire of live coals or a gas or electric burner.
Icing - A mixture of confectioner's sugar and liquid, thin enough to be spread with a pastry bursh.
Julienne - Cut into long narrow strips.
Knead - To work dough by pressing, folding, and stretching. Biscuits and yeast leavened products are handled in this manner.
Liquor - The liquid in which food is packed or that in which it has been boiled.
Marinate - To soak in an oil and acid mixture.
Melt - To heat (usually a fat) until the material becomes liquid. A recipe might suggest melting to effect better mixing.
Mince - To cut with scissors or a knife into very fine pieces.
Mix - To stir ingredients itno a uniform mass.
Mocha - A mixture of coffee and chocolate flavors.
Pan Broiling - Cooking ona hot griddle or pan greased only enough to protect the food from sticking.
Pan Fry - Cooking in a small quantity of fat, turning from time to time so that all comes in contact with the hot fat.
Parboil - To cook to near tenderness in boiling water. Cooking is then usually finished in some other way, such as cooked on a barbecue.
Pare - To cut off the outside covering with a knife, as from a potato or apple.
Peel - To remove the outside covering by stripping off, as from a tomato, peach or banana.
Petit Fours - Small iced cakes.
Pilaf - Dishes originally from the Orient, combining meat, vegetables and rice.
Pit - To remove the pit or pits from fruits.
Poach - To cook under water which si just below the boiling point.
Steaming - Cooking in the steam generated by boiling water withthe food in a container above the water, only the steam able to reach the food.
Steep - To soak in a liquid at a temperature below the boiling point.
Stew - To cook slowly in a small amount of liquid.
Stewing - Cooking in a small amount of liquid which may either boil or simmer, as per recipes instructions.
Stock - Liquid resulting from cooking meat, fish or vegetables.
Stir - TO mix with a rotary motion, using a for, spoon or spatula. Stirring does not serve as a mthod of aeration as beating does.
Toss - To mix with light strokes, usualy by lifting with a fork or spoon.
Truss - TO bind the wings or legs of fowl before cooking.
Until Set - Until a liquid (usually a gelatin) becomes firm.
Whip - To beat very rapidly to incorporate air into the mixture,
Yeast _ A substance composed of many living cells. When mixed into suitable foods they produce a gas which causes doughs to rise. Brewers yeast is composed of cells no longer able to cause this action and it is used as a food supplement, rich in some of the B-Vitamins.

Breakfast Ideas

2009-01-11T17:24:00.000-08:00

1. Energy Bar Makes 24 Bars
Ingredients
Nonstick Cooking Spray1 cup quick cooking rolled oats1/2 cup all purpose flour1/2 cup grape nuts cereal1/2 tsp ground ginger1 beaten egg1/3 cup applesauce1/4 cup honey1/4 cup packed brown sugar2 tbsp cooking oil1 16-oz package mixed dried fruit bits1/4 cup sunflower nuts1/4 cup chopped walnuts
Preheat the oven to 325'. Line a 2 inch tall baking pan with aluminum foil. Spray foil with nonstick spray. Set pan aside. In a large bowl combine the oats, flour, cereal and ginger. Add the egg, applesauce, honey, brown sugar and oil; mix everything well. Stir in the fruit bits, sunflower nuts and walnuts. Spread the mixture evenly in the prepared pan. Bake for 30-35 minutes or until ightly browned around the edges. Cool on a wire rack. Use edges of the foil to lift from pan.

2. Applesauce Doughnuts Makes 5 dozen
Ingredients
3 tbs butter, softened3/4 cup sugar3 eggs1 cup applesauce1 tsp vanilla extract4 1/2 cups all purpose flour3 1/2 tsp baking powder1 tsp salt1/2 tsp ground cinnamon1/4 tsp ground nutmeg1/4 cup milkoil (for frying)granulated sugar or powdered sugar
In a mixing bowl, cream the butter and sugar together. Add the eggs, one at a time, making sure to beat well after each addition. Beat in the applesauce and vanilla. In a seperate bowl combine the flour, baking powder, salt, and spices. Add to the creamed mixture, alternating with the milk. In a skillet heat the oil to 375'. Drop teaspoonfuls of batter, a few at a time, into the hot oil. Turn and fry until golden, about 1 minute on each side. Drain on paper towels. Roll in either sugar or cinnamon/sugar combo while doughnuts are still warm.

3. Raisinets Oatmeal Bars Makes 24 Bars
Ingredients
1 1/2 cups all purpose flour1 tsp baking soda3/4 tsp ground cinnamon1/2 tsp salt1 cup firmly packed brown sugar3/4 cup butter, softened1 1/2 tsp vanilla extract1 large egg1 (14 oz package raisinets1 3/4 cups quick or old fashioned oats, divided
Preheat the oven to 350' Grease a 13x9 inch baking pan. Combine flour, baking soda, cinnamon, and salt in a small bowl. Beat sugar, butter an vanilla extract in alarge mixing bowl unti lcreamy. beat in the egg. Gradually beat in the flour mixture. Stir in the raisinets and 1 1/2 cups of the oats. Spread into prepared baking pan. Sprinkle with remaining oats. Bake for 18-20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars to serve.

4. Honey French Toast Serves 4-6
Ingredients
1/2 cup honey1 cup milk6 eggs1 1/2 tsp ground cinnamon1/8 tsp salt12 slices french breadbutterhoneytoasted pecan pieces
In a large, shallow bowl, beat togethre the honey, milk, eggs, cinnamon, and salt. Dip the bread slices in the egg mixture and turn to coat. Heat some butter in a frying pan over medium heat. Cook the bread for 1-2 m inutes on each side until browned. Serve with more honey and spirnkled with pecans.

5. PPR Oatmeal Serves 2
Ingredients
1 pear, cored and chopped1 cup old fashioned oatmeal1/2 tsp ground cinnamon4 tbs brown sugar1/4 cup raisins2 cups water1/4 cup toasted pecans
In a large microwave-safe bowl, combine everything but the pecans. Microwave on high for 7 minutes, or until the pears are tender. Serve in two bowls, and sprinkle the pecans on top before serving.

6. Pear Bran Muffins Makes 12 muffins
Ingredients
1 1/2 cups whole grain pastry flour1 cup wheat bran2 tbs sugar1 1/4 tsp ground cinnamon1 1/4 tsp baking soda1/4 tsp salt1 1/4 cups buttermilk2 large eggs, lightly beaten3 tbs canola oil1 pear, cored and cut into 1/4 inch discs1 1/2 tsp vanilla extract
Heat the oven to 325'. Line a muffin tin with paper liners or lightly coat with cooking spray. Combine the flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in anothe rmixing bowl. Make buttermilk, eggs, oil, pear, and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add we ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. bake for 20 minutes. Cool and serve.

Manicotti

2009-01-10T14:52:00.000-08:00

1 box manicotti noodles
1 lb ground beef
3 hot italian sausages
garlic salt, italian seasoning
1 jar prego spaghetti cauce
1 green bell pepper
1 med yellow onion
1 16 oz ricotta cheese
2 handfulls shredded mozarella cheese
2 handfulls colby jack cheese
crumbled feta cheese **optional

1. Boil manicotti noodles as directed on box.
2. In skillet, brown together the hamburger meat and sausage, adding spices to taste.
3. In a large pot, pour spaghetti sauce over medium heat. Add chopped bell pepper and onion. After meat is done, drain, and add to sauce. Lower to low heat and let simmer for 25-30 minutes.
4. In a bowl, mix together the ricotta, 1 handful each of mozarella and colby jack. Add 2-2 tbs of spaghetti sauce.
5. In a large baking pan, spoon a little of the sauce over the bottom of the pan. (this will keep the noodles from sticking to it while cooking). Stuff the noodles with cheese mixture, place in pan, top with sauce and remaining cheese. Bake uncovered for 25-30 minutes.

** For a healthier option, or a lactose free option, mix the feta cheese with a handful of mozarella and stuff shells. This has a bit of a tang if you arent a big feta fan, but is a great option for those looking for something other than ricotta. I usually stuff half with feta and half with ricotta and bake in same pan. Just make sure you remember which ones are which!

Black Bean Quesadilla

2009-01-05T18:13:00.000-08:00

2 10-inch flour tortillas
1 cup canned refried black beans
1 cup chunky salsa
1 cup mexican style shredded cheese
1/2 cup prepared quacamole
2 tbs sour cream

1. Preheat oven to 400'. Lay one tortilla on a clean work surface. Spread the beans evenl over the tortilla. Soon 3/4 cup of the salsa over the beans, then sprinkle with the cheese. TOp with the second tortilla

2. Place the quesadilla on a foil covered cookie sheet. Bake for approx 15 minutes or until the cheese is melted and the top is crisp and brown. Meanwhile swirl the quacamole and sour cream together in a small bowl.

3. Cut the quesadilla into 4 equal portions. Serve with the quacamole mixture and remaining salsa.

Leftovers: Cover tightly and refrigerate; store for up to 1 day. Redeat in a 400 degree oven for about 10 minutes or until hot.

Pepper Peach Chicken Skewers

2009-01-04T18:09:00.000-08:00

24 small (6 inch) wooden skewers
1 tbs olive oil
1 tbs lemon juice
2 tsp bottled minced garlic
1 tsp ground black pepper
3/4 tsp ground cumin
4 boneless, skinless chicken breasts, each cut into 6 cubes
2 firm ripe fresh peaches, pitted, each cut into 12 cubes.
salt

1. Soak wood skewers in water for 10 minutes.
2. In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade. Toss chicken cubes in the marinade. Cover and refrigerate for at least 20 minutes.
3. Preheat broiler. Place 1 chicken cube and 1 peach cube onto eash skewer. Sprinkle with salt. Place on a broiler pan. Broil until chicken is cooken through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 mintues total.
Serve immediately.

Date Bran Carrot Muffins

2009-01-03T18:05:00.000-08:00

Non stick vegetable cooking spray
1 16-oz package date muffin mix
1 cup wheat bran
1 cup whole milk
1 egg
1 cup shredded carrots
3/4 cup chopped pitted dates

1. Preheat oven to 400'. Line 12 muffin tins with muffin papers or spray with nonstick spray.
2. In a medium bowl, stir muffin mix, bran, milk, and egg until just blended. Fold in carrots and dates (batter should be lumpy)
3. Divide batter equally among the muffin tins. Bake until a toothpick inserted into muffin centers comes out clean, about 20 minutes. Serve warm or at room temperature.
4. Store in an airtight container for up to 2 days.

Pumpkin Cinnamon Pancakes

2009-01-02T18:01:00.000-08:00

Pecan Syrup:

1 cup maple flavored pancake syrup
5 tbs chopped toasted pecans

Pancakes:

1 cup buttermilk pancake mix
2/3 cup cold water
1/3 cup canned pumpkin
1/2 tsp ground cinnamon
1/8 tsp ground ginger
nonstick vegetable spray
butter, room temperature

1. Combine maple syrup and pecans in a small microwave-safe bowl. Heat in microwave on high until hot. Set pecan syrup aside and keep warm

2. In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended(dont overmix, batter should be lumpy)

3. Spray a heavy griddle with nonstick spray and heat griddle ovre medium heat. Spoon 2 tbs batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.

Apple Raisin Sandwiches

2008-12-30T17:44:00.000-08:00

2 eggs
1/4 cup whole milk
1/4 tsp ground cinnamon
4 slices raisin bread
1/2 cup prepared apple pie filling
1 tbs butter
additional butter
powdered sugar

1. In a large baking dish, whicsk eggs, milk and cinnamon. Set aside.
2. Make 2 sandwiches with the bread and apple pie filling. Place sandwiches into egg mixture. Let soak until egg mixture is entirely absorbed into the bread, turning the sandwiches over occasionally.
3. On a griddle over medium-low heat, melt 1 tbs of butter.
Cook sandwiches on the griddle until brown and ehated through, about 4 mintues per side.
Cut each sandwich in half.
4. Serve with additional butter and powdered sugar if desired.

Walnute Pumpkin Pie

2008-12-30T17:40:00.000-08:00

1 6 oz Ready crust graham cracker pie crust
1 15-oz can pumpkin
1 14-oz can eagle brand sweetened condensed milk
1 egg
1 1/4 tsp ground cinnamon
1/2 tsp each ground ginger, nutmeg and salt
1/4 cup firmly packed brown sugar
2 tbs all purpose flour
2 tbs cold margarine
3/4 cup chopped walnuts

1. Preheat oven to 425'. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt; mix well. Pour into crust.
2. Bake 15 minutes; remove pie. Reduce oven to 350'.
3. Combine sugar, flour and remaingin 1/2 tsp cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie.
4. Bake 40 minutes at 350' or until knife inserted comes out clean. Makes 1 pie.

Apple Blackberry Pie

2008-12-30T17:36:00.000-08:00

Cooking Spray
2/3 cup cugar
2 tbsp cornstarch
1/8 tsp salt
4 apples, cored, peeled, sliced 1/4 inch thick
1 pint fresh blackberries
1 refrigerated pie crust
1 tsp each milk and sugar

1. Preheat the oven to 375'. With the spray, coat a 9 inch glass pie plate. In bowl, mix sugar, cornstarch and salt. Add apples and berries. Mound in glass dish; gently press to compact.
2. Unfold crust; brush with milk; sprinkle with sugar. With 1/4 inch round cookie cutter, cut out circles 1 inch apart; bake circles along with pie for cooke snacks. Transfer crust to dish. Flute edges of crust. Place on baking sheet.
3. Bake for 50 minutes, covering edge if browning too quickly, until apples are tender, crust is golden. Let cool.

Brownie Pie A la Mode

2008-12-17T19:46:00.000-08:00

1/2 cup sugar
2 tbs butter
2 tbs water
1 1/2 cups semisweet chocolate chips
2 eggs
1 tsp vanilla extract
2/3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup copped walnuts

fudge sauce:
1 cup (6 oz) semisweet chocolate chips
1/2 cup evaporated milk
1/4 cup sugar
1 tbs butter

vanilla ice cream

In a small saucepan over medium heat, bring the sugar, butter and water to a boil. Remove from the heta; stir in chocolate chips until melted. In a mixing bowl, beat eggs and vanilla. Add chocolate mixture; mix well. Combine flour, baking soda and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For fudge sauce, heat chocolate chips,milk, sugar and butter in a microwave or double boiler until chocoate and butter are melted; stir until smooth. Drizzle some over pie. Cut into wedges. Serve with ice cream and additional sauce.

Meatball Stew

2008-12-16T21:16:00.000-08:00

1 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
4 medium potatoes, peeled and cut into chunks
1/2 cup water
1/2 cup ketchup
1 1/2 tsp cider vinegar
1/2 tsp dried basil
3/4 cup frozen peas

In a bowl, combine the beef, 1 tsp salt, and 1/4 tsp pepepr. Shape into 1 inch balls. In a large skillet over medium heat, brown meatballs on all sides, drain.

Place the potatoes, carrots and onion in a 3 qt slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil and remainging salt and pepepr; pour over meatballs.

Cover and cook on high for 4 3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

Chicken Soup 2

2008-12-16T21:13:00.000-08:00

1 -14 1/2 oz can chicken broth
1 - 14 1/2 oz can diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 oz) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 tsp dried thyme
3/4 cup cooked egg noodles

In a 1 1/2 quart slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 10 minutes. Discard bay leaf.

Vegetable Chowder

2008-12-16T21:10:00.000-08:00

5 cups water
5 tsps chicken bouillon granules
8 medium potatoes, cubed
2 medium onions, chopped
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
1/4 cup butter, cubed
1 tsp salt
1/4 tsp pepper
1 can (12 oz) evaporated milk
1 tbs minced fresh parsley

In a 5 qt slow cooker, combine the first nine ingredients. Cover and cook on high for one hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through.

Raspberry Lemon Muffins

2008-12-09T21:52:00.000-08:00

2 cups all purpose flour
1 cup sugar
1 tbs baking powder
1/2 tsp salt
2 eggs lightly beaten
1 cup half and half cream
1/2 cup vegetable oil
1 tsp lemon extract
1 1/2 cup fresh or frozen raspberries

In a large bowl combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract in a seperate bowl. Stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 greased or paper lined muffin cups. Bake at 400' for 18-20 minutes or until golden brown.

Buttermilk Pecan Waffles

2008-12-09T21:48:00.000-08:00

2 cups all purpose flour
1 tbs baking powder
1 tsp baking soda
1/2 tsp salt
4 eggs
2 cups buttermilk
1/2 cup butter, melted
3 tbs chopped pecans

In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat the eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown.
Makes about 7 8-inch waffles.

Dixie Pie

2008-12-08T22:26:00.000-08:00

pastry for 2 single crust pies
1 1/2 cups raisins
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 tsp vanilla extract
2-4 tsp ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
whopped topping and additional chopped nuts, optional

Line two 9 inch pie plates with pastry. Trim pastry to 1/2 in beyond edge of plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450' for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat and set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla and cinnamon until smooth. Drain raisins. Stir raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350' for 30-35 mintues or until set. Cool on wire racks. Garnish with the whipped topping and nuts.

Sweet Potato Pear Pie

2008-12-08T22:19:00.000-08:00

1 cup all purpose flour
3/4 cup finely ground pecans
2 tbsp brown sugar
1/2 tsp salt
1/3 cup shortening
3 tbsp cold water
2 small pears, peeled, cored, and thinly sliced or 1 16-oz can pear slices drained
2 tbsp sugar
1 tbsp all purpose flour
1 18-oz can sweet potatoes or 1 16-oz can pumpkin
3 beaten eggs
1 1/4 cups milk
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt

In a medium mixing bowl combine the 1 cup flour, ground pecans, the 2 tbs brown sugar and 1/2 tsp salt. Cut in shortening til pieces are the size of small peas. Sprinkle 1 tbs of the water over part of the mixture, gently toss with a fork. Push to one side of bowl. Repeat til all is moistened. Form dough into a ball. On a lightly floured surface, roll dough from center to edges, forming an 11 inch circle. Ease pastry into a 9 inch springform pan and pat in place with fingers. Pastry should cover bottom of pan and 1 1/2 inches up sides. Trim edges if necessary. Set aside. Toss pear slices with granulated sugar and the 1 tbs flour. arrange in the pastry shell. Drain and mash the sweet potatoes. In alarge mixing bowl combine sweet potatoes or pumpkin, eggs, milk, the 3/4 cup brown sugar, cinnamon, and the 1/4 tsp salt. Place pastry shell with pears on oven rack; carefully pour in sweet potato filling. Bake in a 375 oven for 55-60 minutes or til a kife inserted in the center comes out clean. Cool on a wire rack for 15 minutes; loosen crust from sides of pan. Cool for 30 minutes more; remove sides of pan. Cool completely. Chill to store. If desired, top with whipped cream and chopped pecans. Makes 8 servings

Too many leftovers

2008-12-01T17:29:00.000-08:00

It is official. I am sick of turkey. The funny part is that we didnt have our thanksgiving dinner until saturday and it's only monday. I only have half a breast and half a thigh left but i'm not even sure if they're going to get consumed any time soon. At least before it starts to go bad. I have been contemplating freezing whats left. I did that last year and I ended up using all the left overs in some fashion or another. I have an awful lot of other left overs tho that need to be used. Namely mashed potatoes and mashed yams. Now i've been thinking of a shephard's pie with the potatoes and turkey, not sure how it'd turn out, but cant come up with any thing for the yams. I've only ever had them solo. Never mixed with something. I will admit I am the most uncreative person when it comes to coming up with new recipes. There's a reason I have as many cookbooks as I do. The shephard's pie with turkey is simply cuz I cant think of anything else to do with the mashed potatoes.

Strawberry Bread

2008-12-01T17:20:00.000-08:00

1 cup butter
1 1/2 cup sugar
1 tsp vanilla extract
1/4 tsp lemon extract
4 eggs
3 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Cream butter, sugar and extracts together in a big bowl. Add the eggs, one at a time, beating after each addition. Add dry ingredients alternately with preserves and sour cream. Fold in pecans. Pour into 2 greased and flour loaf pans. Bake at 350' for 50-60 minutes. Let cool in pans for 10 minutes before removing.

Strawberry Cream Cheese Pie

2008-12-01T17:16:00.000-08:00

1 10-oz package halved strawberries in syrup, thawed
2 8-oz packages cream cheese
1/4 cup sugar
1 tsp vanilla
2 cups cool whip
1 prepared chocolate flavor crumb crust

Drain strawberries, reserving 1/4 cup liquid
Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanill auntil smooth.
Fold in cool whip. Spoon into crust.
Refrigerate several hours or over night.
Garnish with strawberry halves and kiwi slices.

10 Minute Apple Pie

2008-11-30T11:31:00.000-08:00

1 graham cracker pie crust
1 can (21 oz) apple pie filling
1 containter frozen whipped topping
1/2 tsp cinnamon
1/2 cup chopped ntus

In a large mixing bowl, gently fold together whipped topping, apple pie filling, cinnamon and nuts.
Spoon into pie crust, mounting filling toward center.
Cover with plastic wrap and freeze over night or until firm. To serve, do not thaw.

Fresh Apricot Pie

2008-11-29T07:27:00.000-08:00

I found this recipe at a yard sale. This lady had two of those old library catalog card trays full of 3x5 cards with handwritten recipes. Both trays were packed with cards, and she only wanted $1 per tray. I have no idea how many recipes are in them, i've had them for 2 years now and have only gone through a handfull of them.

4 cups sliced fresh apricots
1 cup sugar
1/3 cup all purpose flour
pinch ground nutmeg
1 tbsp lemon juice
pastry for double crust (9")
milk
additional sugar

In a bowl toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice, mix well. Line a 9" pie plate with bottom crust, add filling. Roll out remaining pastry to make a lattice crust. Place over filling, seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375' for 45-55 minutes or until golden brown. Makes 6-8 servings.

Fried Pork Chops and Gravy

2008-11-27T21:34:00.000-08:00

1 tsp garlic powder

1 tsp seasoned salt

1 tsp black pepper

2 cup flour

6 pork chop centers

2-3 cup of oil

1 small onion, diced

2 cup warm water

Combine together the garlic powder, seasoned salt and black pepper with the flour. Place in a resealable bag and add the por chop centers, shaking vigorously. Heat the oil in a large skillet and cook the pork chop centers until done. Remove the pork chops and the majority of the remaining oil., leaving just enough tot saute the onion. Add just a little flour and stir until completley mixed. Place th epor chops back into the pan and add warm water. Bring to a boil. Lower your heat and the gravy will thicken. When it gets to desired thickness, remove from heat.

Pumpkin Pecan Bread

2008-11-27T21:31:00.000-08:00

2 cup flour

1 1/2 cup sugar

1 cup whole wheat flour

1/2 cup brown sugar

2 tsp pumpkin pie spice

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

2 eggs

15 oz can pumpkin

1/2 cup vegetable oil

1/2 cup water

1 tsp vanilla

1/2 cup chopped pecans

Preheat oven to 350'. Combine the dry ingredients in a bowl; set aside. In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in pecans. Pour batter into two well greased 8"x4" loaf pans. Bake for 55-60 minutes until toothpick comes out clean. Cool for 15 minutes; remove from pans and cool completely on wire racks. Makes 2 loaves

Option: Combine 3 tbs sugar, 1 tsp sugar, and 1/2 tsp nutmeg and sprinkle over loaves prior to baking if desired.

Cranberry Apple Crisp

2008-11-27T21:28:00.001-08:00

4 large apples, peeled and cut into 1/2 " slices
1 cup fresh cranberries
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup softened butter

Preaheat oven to 375'. Butter a 9 inch square baking pan. Place apple slices and cranberries in the pan. Mix remaining ingredients well, and sprinkle over fruit. Bake for 30 minutes. Serves 6.

Hoecake Cornbread

2008-11-27T21:25:00.000-08:00

2 cup plain enriched white cornmeal, sifted

2 1/2 cup water

1 tsp salt

oil

Mix the cornmeal, water, and salt; let it sit for a few mintues. Spray a flat hoecake skillet with nonstick cooking spray and drizzle with about 1 1/2 tbs oil. Preheat skillet over medium heat. Pour about 3 ladles of the batter on the skillet. The batter will sizzle and have a lacy appearance; if it looks too thick, add a bit of water. WHen the edges are slightly brown, carefully flip the hoecake over and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

Chicken Soup 1

2008-11-27T21:21:00.000-08:00

2 lbs boneless meat cut into 6 or 8 pieces

3 cups water or broth

1 carrot, sliced

8 potatoes

1 onion, sliced

6 pieces squash

6 ears of corn on the cob

1/2 green pepper

1/2 cup rice or noodles

cilantro, paprika, oregano, black pepper and salt to taste

1/2 lb gresh green beans

Put the chicken to boil at a low heat wit the onions, green pepepr and all the spices. When the meat is tender, add the potatoes, carrot and green beans. After 10 minutes, add the squash, rice or noodles, and corn. Cook until the corn and the potatoes are tender.

Option: use beef.

Buffalo Shrimp Dip

2008-11-27T21:19:00.000-08:00

8 oz Cream Cheese

Small bottle of hot sauce

1 lb cooked shrimp, chopped

10 oz bag shredded jack cheese

Cream together the cream cheese and hot sauce. Add shrimp and jack cheese. Put into a casserole dish and bake in a350' oven until bubbly. Serve with chips.

Option: make with crabmeat or shredded chicken.

Cocoa Cake

2008-11-27T21:14:00.001-08:00

2/3 cup butter
1 2/3 cup sugar
3 eggs
2 cups flour
2/3 cup cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Cream shorening, sugar and eggs until fluffy; beat with mixer (on high) for 3 minutes; reduce to low. COmbine flour, cocoa, baking soda, baking powder and salt; add alternately with 1 2/3 cup milk to creamed mixture. Pour into 2 greased and cocoa-dusted 9" cake pans. Bake at 350' for 35 mintues, or until a toothpick inserted in the middle comes out clean. Cool 10 minutes; remove from pans

Cocoa Fudge Frosting

1/2 cup creamed butter and 1/2 cup cocoa

Slowly add
3 2/3 cup powdered sugar
7 Tbs milk
1 tsp vanilla

Beat to spreading consistency. Frost cake when it's completely cool.

Chunky Monkey Bites

2008-10-16T17:14:00.000-07:00

I found this recipe in a coupon book.

Nonstick vegetable cooking spray
1 package (14 oz) banana nut muffin mix
1/4 cup vegetable oil
1/4 cup granulated sugar
2 eggs
1/4 cup banana baby food
3/4 cup semisweet chocolate chunks
2/3 cup walnut pieces

Preheat oven to 400'. Spray 2 baking sheets with cooking spray, set aside. In a large bowl, combine muffin mix, oil, sugar, eggs and baby food, stirring with a wooden spoon until well mixed. Stir in chocolate chunks and walnuts. Drop by heaping tbs of the dough on baking sheets, spacing 2 inches apart. bake for 11-13 mintues or until light golden brown. Cool on wire rack. makes 24 bites.