Let's Talk Food!

My Imitation of Trolley's salad

2010-01-21T14:19:00.005-07:00

This is the salad that I am trying to figure out that goes with the Maple Dressing.

Dena's special

Lettuce
blueberries
green apples (Granny Smith)
Blue cheese/Feta/?
carmelized almonds
chicken

A salad that makes dieting FUN!

Maple Recipes

2010-01-21T12:12:00.001-07:00

Maple Glazed Ham
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup

Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.

Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)

Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.

Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup

Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.

Maple Salad Dressings

2010-01-21T11:57:00.004-07:00

There is a restuarant that has a deliscious Maple Dressings. I am searching the internet to find the recipe that is closest to what I think it is. Here is what I am finding...

Vermont Maple Dressing

3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard

* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.

In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.

Yields 2 cups.

Vermont's own Maple Vinaigrette

1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.

Blue Cheese and Walnuts with Maple Dressing

1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.

Spinach Salad With Maple Dressing

8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated

Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley

Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).

Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.

Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.

Maple Dressing

3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika

Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.

Raspberry Maple Dressing

1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil

Whisk Together.

2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar

Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Spinach Salad with Maple Dressing

1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.

Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.

Maple and Fruit Salad

2010-01-21T11:54:00.000-07:00

Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil

Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted

For Dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

Chocolate Cake

2010-01-20T20:29:00.000-07:00

3 cups all purpose flour
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:

1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Method
Cake:

Preheat oven to 350°F.

1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.

4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Frosting:

This part is a little harder as it is really done to taste.

1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.

2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,

3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.

Assembling the cake:

Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.

Basic Tomato Sauce

2010-01-20T19:25:00.000-07:00

2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste

Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.

Makes 2 1/2 cups of sauce.

Rosemary Chicken Skewers with Berry Sauce

2010-01-20T19:22:00.002-07:00

For the chicken:

4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil
For the sauce:

1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg
Method
1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.

2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.

3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.

5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.

Plate the skewers and spoon the sauce over the chicken. Serve immediately.

Serves 4.

Mango Salsa

2010-01-20T19:22:00.001-07:00

)
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Tortilla Soup

2010-01-20T19:19:00.001-07:00

Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
Method

1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Serves 4.

From Simply Recipes

Berry Cobbler with Coconut topping

2010-01-20T19:10:00.001-07:00

Filling
4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
1 Tbsp fresh lemon juice

Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes

Method
1 Preheat oven to 375°F. Butter a 9x9 inch baking dish.

2 In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.

3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.

4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.

5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.

Makes 6 servings.

From Simply Recipes

Roasted Red Potatoes

2010-01-19T08:27:00.000-07:00

ROASTED RED POTATOES
--------------------

2 lbs. sm. red potatoes, halved
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika

In a small roasting pan, toss the potatoes with the oil.
Arrange potatoes in pan, cut side down. Sprinkle the salt,
pepper and paprika on top. Bake in a preheated 425 degree
oven for 25 minutes until potatoes are tender inside and
undersides are crusty brown. Serve immediately. Serves 4.

Funnel Cake

2010-01-19T08:26:00.001-07:00

FUNNEL CAKES
------------

Vegetable oil (2 1/2" in Dutch oven)
3 eggs
2 c. milk
6 tbsp. sugar
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
Powdered sugar

Heat oil in 12 inch skillet to 375 degrees. Put all other
ingredients (except powdered sugar) into bowl and mix until
smooth.

Hold forefinger over spout end of funnel, pour 1/2 cup
batter into funnel. Drip batter into hot oil, swirling in
circles from center out. Fry until golden brown on each
side. Drain on paper towels. Keep warm and repeat. Sprinkle
with powdered sugar just before serving. Yield approximately
10 cakes.

Tiramisu (Jensen's)

2010-01-19T08:24:00.000-07:00

DARIN’S UNLEADED TIRAMISU

½ pint whipping cream

2 T + ½ cup sugar

1 tsp vanilla

6 eggs, separated

1 lb mascarpone cheese, softened

2 large packages ladyfinger cookies

2 cups cooled, double strength Postum or Pero (or Hot Chocolate)

1-2 T rum extract (optional)

Chocolate milk mix powder

Whip cream until stiff peaks form then add 2 T sugar and vanilla and set aside. In a separate bowl beat egg yolks and ½ cup sugar until thick (4-5 minutes). Add mascarpone cheese and beat until creamy (2-3 minutes). In a clean mixing bowl beat egg whites until they form stiff peaks (4 minutes). Fold egg whites into mascarpone mixture. Add whipped cream and blend gently until combined.

Combine the Postum and rum extract then one at a time dip ladyfinger cookies for 2 seconds on each side (you want them to be moist on the outside but still slightly crunchy on the inside). Form a layer of dipped cookies in the bottom of a 9x13 pan – you may need to break/cut some of the ladyfingers to make an even layer. Cover the ladyfingers with half the mascarpone mixture. Arrange a second layer of dipped ladyfingers then spread with remaining mascarpone. Dust the top with chocolate milk mix powder. Cover and refrigerate for several hours or overnight.

Pasta Carbonara (Jensen's)

2010-01-19T08:23:00.002-07:00

PASTA CARBONARA

1 lb spaghetti (could also use farfalle or penne)

½ lb pancetta or bacon, diced

4 eggs (room temperature)

1 T garlic, finely minced

½ cup heavy cream (room temperature)

1 cup grated parmesan cheese (plus additional for garnish)

Boil pasta in liberally salted water until al dente. In a small bowl, beat eggs and add garlic, cream and parmesan cheese and set aside. Sauté bacon until crisp in a very large skillet with sides. Remove bacon and discard all but 3 T bacon drippings. Return bacon to pan and add cooked and drained pasta. Toss until completely coated. Remove pan from heat and pour in egg mixture. Whisk together quickly until the eggs thicken. If you work quickly and off the heat, the eggs should not scramble. Serve immediately with additional parmesan cheese. We love to add peas to our carbonara. I usually throw a bag of frozen ones in with the pasta for the last minute of cooking time.

Parmesan Crusted Pork chops (Jensen's)

2010-01-19T08:23:00.001-07:00

PARMESAN CRUSTED PORK CHOPS

4-8 thin cut boneless pork loin chops

1 cup grated parmesan cheese

2 eggs

1 cup dry Italian seasoned bread crumbs

3 T olive oil

3 T butter

Make a breading station with three wide shallow bowls and place parmesan cheese in one, beaten eggs in the second and bread crumbs in the third. Salt and pepper both sides of each pork chop then one and a time dip each in the cheese, shaking to remove excess, then eggs and then bread crumbs. Make sure surface is completely covered with bread crumbs. Heat oil and butter in a large skillet (medium-medium high) and cook chops for 3-4 minutes on each side, or until golden brown. Serve with pasta or rice. We’ve used the same procedure with chicken and it’s also delicious!

Blueberry Dutch Cake

2010-01-18T17:44:00.000-07:00

BLUEBERRY DUTCH CAKE
--------------------

1 1/2 pt. fresh or frozen blueberries

PASTRY:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. salad oil
2 tbsp. milk
1 tsp. sugar

TOPPING:

3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. butter

Topping: Mix sugar, flour and salt. Cut butter into dry mix
until crumbly.

Preheat oven to 425 degrees. Combine flour, salt and sugar
in bowl. Pour oil and milk into a measuring cup and whip
with fork until combined. Pour all at once over dry
mixture. Mix with fork until dampened.

Turn into 8 x 8 inch pan (ungreased). Pat over the bottom
and push dough up 1 inch on each side. Arrange berries on
pastry. Sprinkle topping over all. Bake 1/2 hour. Push
topping into berries with fork. Return to oven to bake 15
minutes more.

Slow Cooker Hot Fudge cake

2010-01-18T17:42:00.000-07:00

1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
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1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Success
Cooling the dessert in the slow cooker gives the sauce time to thicken so it’s rich and fudgy.
Special Touch
Top off this chocolate lover’s treat with what else but a scoop of ice cream and a long-stemmed cherry!

Lemon Mousse Cake

2010-01-18T17:39:00.000-07:00

1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker® Whipped vanilla frosting

Print these coupons...

$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...

About Concordance™

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1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. In medium bowl, gently stir pie filling into frosting.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch pans.

Special Touch
Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
Planned-Overs
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.

Applesauce Cake Loaf

2010-01-18T17:38:00.000-07:00

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
1 cup chunky applesauce
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup chopped nuts
Serve with...
Applesauce Snack Cake
Total Time: 1 hour 0 min
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1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
2. Beat brown sugar and butter in large bowl with electric mixer on high speed 2 minutes. Beat in egg, vanilla and applesauce. Stir in flour, salt, baking soda, cinnamon and cloves. Stir in raisins and nuts. Pour batter into pan.
3. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Special Touch
If you suffer from snack attacks, just take the cake! Wrap thick cake slices in plastic wrap so they're ready to go when you are.
Did You Know...
Only the bottom of the pan is greased, so after baking, the cake doesn't end up with "edges on the ledges."

Easy Fruit Crisp Dump Cake

2010-01-18T17:35:00.000-07:00

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling (I'll sub blueberries or blackberries)
1 can (8 oz) crushed pineapple, undrained

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$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...

About Concordance™

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1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
High Altitude (3500-6500 ft): Heat oven to 375°F for all pans.

Special Touch
How do you make this sensational comfort-food dessert even better? Serve it warm with ice cream or sweetened whipped cream.
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Substitution
SuperMoist® butter recipe yellow or white cake mix can also be used for this quick and easy dessert. Members of your family don't like pineapple? Use 2 cans of cherry pie filling instead!
Success
Children of all ages will enjoy making and eating this dessert. Just make sure they don't burn themselves with the melted butter or while using the hot oven.

Cinnamon-Apple Crostata

2010-01-18T17:29:00.000-07:00

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts
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1. Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in medium bowl. Add apples; toss gently. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold edge of crust over apples, ruffling decoratively. Brush edge of crust with water. Sprinkle with 1 teaspoon sugar.
3. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender.

Special Touch
A sprinkling of sugar before baking gives the crust a sparkly and sweet finish. Try using coarse sugar (available in the supermarket baking aisle) instead of granulated sugar for an extra-special sugar twinkle.

STRAWBERRY RHUBARB CUSTARD PIE

2010-01-18T17:23:00.000-07:00

2 (8") unbaked pie crusts
2 c. rhubarb, cut into 1" pieces
2 c. fresh strawberries, cut in halves
1 1/4 c. sugar
3 tbsp. butter, melted
3 tbsp. flour
1/2 tsp. nutmeg (or more to taste)
2 eggs, lightly beaten

Place strawberries and rhubarb on bottom crust. Mix all
other ingredients well; pour over top and spread around
fruit. Top with solid crust or make a lattice weave for top
crust; flute edges. Preheat oven to 400 degrees. Turn down
to 350 degrees and bake pie for 35 minutes or until rhubarb
is soft.

PINEAPPLE RIGHT SIDE UP CAKE

2010-01-18T17:19:00.000-07:00

Cake:
2 Eggs
1 ½ C Sugar
1 t Vanilla
1 – 20 oz. can Crushed Pineapple divided
2 ¼ C Flour
1 ½ t Baking Soda
½ t Salt
½ C Chopped Nuts

Pre heat oven to 350°. Beat eggs. Gradually
add sugar and vanilla beating until mixture
lemon colored. Change speed to low and add
dry ingredients alternately with HALF the
undrained pineapple. Spread in a 10” X 15”
Jelly Roll pan. Sprinkle nuts over the top and
bake 18 to 20 minutes or until golden brown.
Drain the OTHER HALF of the pineapple
slightly and pour over cake.

Glaze:
1/3 C Evaporated Milk
¾ C Sugar
½ C Butter

Combine milk, sugar and butter in a saucepan
And boil 3-4 minutes until bubbly. Be careful
not to scorch it. Pour glaze over warm cake and
refrigerate a few hours before serving.

Frozen Fruit Cocktail

2010-01-18T17:18:00.000-07:00

FROZEN FRUIT COCKTAIL
3 qts. peaches (in pieces)
3 qts. pears (in pieces)
8 bananas (sliced)
2 lbs. grapes
3 15 oz. cans crushed pineapple
1 1/2 c. lemon juice
3 c. orange juice concentrate
2 1/4 c. sugar

Mix all ingredients together. Store in freezer
contatiners or bags (I do 3-4 cups in a container).
This is so good if you serve slightly defrosted, while
it is still a little crystally.

Easy Peach Pie Freezer Filling

2010-01-18T17:14:00.000-07:00

It is my largest Tupperware bowl full of peeled,
sliced peaches. I think it's about 20 cups of fruit. Then I put in a whole
box of Minute Tapioca. I sweeten it with 2 cans of fruit juice concentrate.
I really like the one that's Dole Orange Peach Mango. Most any fruit
juice is good with it. Then I stir it all up and put it in Ziploc bags for
the freezer. When I did it last week this made 7 quart sized bags. I also
like to freeze the crumb topping in seperate bags and then all I have to do
is thaw the peaches, dump on the crumbs and bake. A quart size bag makes a
square baker or fills a pie.

Carrot Cake or Zucchini

2010-01-18T17:11:00.000-07:00

2 C Sugar }
¾ C Oil (Applesauce)} Mix together
4 Eggs (3) }

2½ C Flour (1/2 white, ½ whole wheat)
1 t Salt (Sea Salt)
2 t Soda
2 t Cinnamon
3 C Carrots, grated (Zucchini)
1 ½ C Nuts, chopped

Mix dry ingredients together and then combine
with egg, sugar and oil mixture. Pour into a
greased 9 X 13 pan and bake @ 300° for 1 hour.

This recipe also makes excellent zucchini cake/
Bread. It is a little healthier if you use the
ingredients in parentheses. Try using 2 large
bread pans or 3 small ones.

Storable Meals

2010-01-18T17:07:00.000-07:00

Anasazi Bean Soup
Chili-Kidney Beans
Chili-Black Bean
Black Bean Soup
Taco Soup
Chicken Minestrone Soup
Chicken Tortilla soup
Chicken Noodle Soup
Tomato Soup and Cornbread
Beef Stew
Bean Burritos
Red Beans and Rice
Sopapillas
Navajo Tacos
Bow Tie Pasta
Spaghetti
Alfredo Pasta
Pesto Pasta
Mac & Cheese
Sesame Noodles
Chicken Enchiladas
Tamale Casserole
Beef Stroganoff
Chicken and Rice Casserole
Chicken A La King
Barbeque Chicken Casserole
Turkey Apple Casserole
Chinese Chicken Casserole
Chicken Pot Pie or Pockets
Shepherd’s Pie
Shredded Beef or Chicken Pockets
Chicken Gravy over Rice-Hawaiian Haystacks
Chicken and Dumplings
Crock-pot Chicken
Canned beef w/gravy & Mashed Potatoes
Chicken Quesadillas
Sloppy Joes
Fried Rice
Spanish rice
Sweet and Sour Pork and Beans
Santa Fe Chicken
Granola
Cinnamon Breakfast Cake
Baked Oatmeal
Waffles or Pancakes
Muffins
Wheat Sprout Bread
Cracked Wheat Cereal
Granola Bars
Emergency Survival Bars or Survival Ration Bars

21/2 cups beans = 1 lb

Anasazi Bean Soup (My family didn’t care for this one,
but Brady and Berta loved it and now she fixes it
regularly for their family)

1 lb beans – 3 cups white or Anasazi soaked overnight
2 cans diced green chilies
2 onions sautéed
1 tsp cumin
1 clove garlic
6 cups chicken broth
6-8chicken breasts or 2 cans chicken
3 cups shredded Monterey Jack cheese

Cook slowly making sure liquid is always there. Add
cheese on top and serve with chips and sour cream.

Chili: We really like the McCormick Seasoning packets.
Follow the directions, using dried onions instead of
fresh, also use ½ the amount of ground meat, or
exclude the ground meat altogether. Serve with
tortilla chips.

Black Bean Chili
1 med onion, chopped
2 garlic cloves, chopped
1 can (15oz) black beans, rinsed and drained
1 can (15oz) red beans, rinsed and drained
1 can (15oz) diced tomatoes, undrained
1 can (15oz) tomato sauce
1 T chili powder
1 t cilantro, dried
¼ t salt
1/8 t pepper

Bring to a boil, cover; reduce heat and simmer over
med-low heat 30 minutes. Garnish with cilantro and
sour cream.

Black Bean Soup

1 med onion chopped
4 cloves garlic
1 T cumin
1 ½ t red pepper flakes
2 T oil
Cook until tender
1 lb black beans (3-16oz cans black beans)
1 ½ cups chicken broth
3 cups of thick chunky salsa
2 T lime juice
Garnish with sour cream, red onion and cheese

Taco Soup

1 lb ground beef (optional)
1 onion, finely chopped (or dried onion)
1 can tomatoes, (any kind, seasoned, diced, stewed,
etc) with juice
1 can tomato sauce or paste (depending on how thick
you want it)
1 can whole kernel corn, with juice
1 can beans, with juice (any kind you like, black,
kidney, pinto, etc)
1 pkg taco seasoning

Mix all ingredients together and either in a crock-pot
or pot on stove. Cook until at least boiling, but can
be left for several hours in a crock-pot.

Chicken Minestrone Soup:
2 T olive oil 1 onion chopped
2 cloves garlic, minced 1 zucchini, halved
lengthwise, cut into ¼ inch slices
1 T dried basil ¼ t crushed red pepper flakes
2 cans chicken broth 1 can diced tomatoes
1 cup broad curly egg noodles 2 cups shredded cooked
chicken
1 can red kidney beans, rinsed and drained

In a large pot heat oil over med-high heat. Add onion
and garlic; cook, stirring occasionally, until
softened, 10 minutes. Stir in zucchini, basil and red
pepper flakes; cook, stirring occasionally until just
tender, 5 minutes. Add broth and tomatoes with juice.
Cover; bring to a boil. Stir in noodles and beans,
cook until noodles are tender, 10 minutes. Add
chicken and beans; bring to a boil. Serve while hot.
Note: I dehydrated zucchini slices and they work
pretty well in this.

Chicken Tortilla Soup
½ cup chopped onion
1 pint jar chicken
½ teaspoon canned, minced garlic
¼ teaspoon chili powder
¼ teaspoon ground cumin
2 cans (14 ½ ounces each) chicken broth
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons snipped fresh cilantro, (you can use dried
instead)

Chop onion finely. Heat pan over med-high heat, spray
with veg oil, cook for 3 min, add onion, garlic, chili
powder, and cumin. Cook and stire 2 minutes. Stir in
broth, tomatoes, chilies and chicken. Reduce heat and
simmer 10 minutes. Serve with tortilla chips or
tortilla strips and sprinkle cilantro on top.

Chicken Noodle Soup: Using chicken broth or bullion,
canned chicken, egg noodles, dehydrated carrots and
celery, you can make a yummy chicken noodle soup.

Tomato Soup and Cornbread: Use a cornbread mix, or
make your own. Tomato soup, chicken noodle soup, any
kind of canned soup that your family likes.

Beef Stew

1 lb stew meat
4 carrots
6 potatoes
½ cup celery
1 package dry onion soup mix
2 cans golden mushroom soup mix
1 ½ cans water
1 onion
Crock-pot 4-5 hours on high or 8-10 hours on low.

or Beef or soup: Use canned beef, canned vegetables or
veggies from your garden and bullion.

Bean Burritos: The refried bean flakes from the
cannery are really yummy (they do need to be
seasoned). You can make Spanish rice and use cheese
soup and you have a pretty edible burrito! Or you can
make the following burrito filling and use in
tortillas or as a dip with chips.
Burrito or Dip Mix
1 lb lean ground beef
1 large can RANCH BEANS (drain and save the juice)
1 can diced green chilies (if you want to omit these,
you can buy the ranch beans with jalapenos)
1 onion diced, or onion powder
1 hunk of longhorn cheese (or nacho cheese sauce)

Cook and season the hamburger. Drain off excess fat
and add ranch beans. Heat thoroughly. Add remaining
ingredients and heat. If more juice is needed, add
some of what was drained off the beans. Use as a
burrito filling or dip.

Red Beans and Rice: You just cook rice and serve it
with salt and pepper and canned red beans over the top
of it.

Sopapillas

4 cups flour
½ cup dry milk powder (mix completely with 2 cups of
the flour)
3 t baking powder
1 ½ t salt
1 T sugar
1 T butter
1 T yeast
1 ½ cups warm water

Mix ingredients making sure not to add all the flout
at once. Start with the flour/milk mixture and add as
needed. Roll out into thin circles or strips and deep
fry. Don’t leave your oil unattended!!!!!!
Serve filled with refried beans, cheese, sour cream
and salsa or serve like a Navajo refried bread
sandwich with grilled chicken breast, tomatoes
lettuce, salsa and cheese.

Navajo Tacos: Make Buttermilk Scones and top with
chili and cheese, or cheese soup and canned Mexican
seasoned tomatoes.
Buttermilk Scones
1 qt buttermilk (or soured milk) 2 T oil
1 T yeast, added to flour 1 ½ t salt
2 T sugar 3 t baking powder
2 eggs ½ t soda
8 cups flour

Pour buttermilk into a large bowl. Add sugar, eggs,
oil, salt, baking powder, soda, 4 cups of flour, and
yeast. Beat until smooth. Add rest of flour to make
soft dough that is workable. Allow to rise to double;
punch down. Refrigerate a few hours or overnight.
Separate into little balls and roll out to desired
thickness; fry in hot oil.

Bow Tie Pasta

1-16 oz box of bow tie pasta, cooked
2-3 cups of veggies steamed
1 lb chicken cooked
1-2 cups Bernstein’s Salad Dressing

Combine all ingredients and serve warm.

Spaghetti: 1 jar/can spaghetti sauce, 1 lb pasta,
canned ground beef, seasoned (optional)

Alfredo Pasta: 1 jar of Alfredo sauce, 1 can chicken
chunks, salt & pepper, 1 lb pasta, cooked. Season
chicken chunks with salt & pepper and any other
desired seasoning (garlic salt, Cajun seasoning,
southwest seasoning) and broil on a broiler pan until
just browned. Mix into Alfredo sauce and pour over
cooked pasta.

Pesto Pasta: Either 1 jar of pesto, or just a pesto
seasoning packet and follow instructions. Mix with
cooked pasta and voíla!

Macaroni and Cheese: From a box using powdered milk,
and powdered butter or just oil

Sesame Noodles: (my family’s favorite)
1 lb rice noodles (or spaghetti noodles) Cooked and
drained 2 tablespoons sesame oil
4 cloves garlic (you can substitute garlic powder)
1/4 cup sesame seeds
1/8 cup canola oil 1/4 cup sugar
1/4 cup balsamic vinegar 1/4 cup soy sauce
1 pinch red pepper flakes (or less to taste) 4
scallions, washed and sliced (onion powder could be
used instead)

Sauté garlic and sesame seeds in sesame oil. Reduce
heat, add canola oil, sugar, vinegar, soy sauce and
pepper flakes. Cook for 1 minute. Stir in cooked
noodles and sprinkle with scallions.

Chicken Enchiladas:
3 chicken breasts cubed (or canned chicken)
1 can cream of chicken soup
1 cup sour cream (can be omitted or use powdered milk
from storage)
1 small can diced green chilies
1 cup cheese (can be omitted or use powdered cheese or
cheese soup)
Tortillas

Mix all ingredients together, reserving ½ cup of
cheese. Spoon a couple of spoonfuls into
tortillas, roll up and place in a pan. Spoon
remaining chicken mixture on top and sprinkle on
reserved ½ cup of cheese. Bake at 350º for 30
minutes.

Tamale Casserole:
Use a round 1 ½ to 2 quart casserole dish

Masa dough: ¾ cup vegetable oil
2 cups masa harina (corn flour, not corn meal)
½ t salt
¾-1 cup warm water
Blend oil, masa harina, salt and enough water to make
a mixture the consistency of peanut butter. Spread
2/3 of dough in bottom and around the sides of the
casserole dish.
Then layer: Taco meat, beans of any kind (pinto,
refried, kidney, etc.), onions (can use dried),
olives, canned, diced or stewed tomatoes, salsa,
cheese.
Top the casserole with the remaining masa dough,
sealing the filling completely with the dough. Set
the casserole dish (uncovered) in a 9X13 pan of water
in the oven. Bake at 400º for about 40-45 minutes,
watching that the top doesn’t become too browned. Be
sure to refill your pan if the water should boil dry
and keep the oven close as much as possible to keep
the steam inside.

Beef Stroganoff

1 can Cream of Chicken Soup
1/3 cup mayonnaise
¼ t curry or sage
1 lb bottle hamburger-spoon meat out like meatballs
Serve over rice.

Chicken and Rice Casserole

½ pt. chicken or turkey
1 c rice, uncooked
1 pt. chicken broth
2 T onion flakes
2 t beef soup base
1 (10-3/4 oz) can cream of chicken soup
¼ t paprika
salt and pepper to taste

Mix all ingredients together and place in casserole
dish. Bake uncovered at 350º for 1 ½ hours.

Chicken A La King
½ c margarine
2/3 c flour
1 t salt
2 t chicken boullion
2 c milk
1 pt chicken
1 t parsley flakes
2 c water

Melt margarine in saucepan. Blend in flour and salt.
Add water, milk and buillion. Cook until thickened,
stirring constantly. Add remaining ingredients. Heat
through and serve over favorite biscuits.

Barbeque Chicken Casserole

½ pt chicken or turkey
½ pt chicken or turkey broth
¾ c rice
3 T onion flakes
1 ½ T dehydrated celery
½ c ketchup
½ c water
2 T lemon Juice
1 T brown sugar
1 T Worcestershire sauce
1 T vinegar
1 T prepared mustard

Mix all ingredients together. Bake covered at 350º
for 1 ¼ hours.

Turkey Apple Casserole

Saute in skillet until soft, but not brown
2 T Margarine
3 T minced onion
Stir in:
½ t garlic powder
2 t curry powder
¼ c firmly packed brown sugar
1 ¼ c turkey broth
2 c pineapple juice
Heat almost to boiling. Add:
2 c soft bread crumbs
1 ½ c diced dried apples
3 c cubed cooked turkey
Remove from heat and turn into casserole. Sprinkle
with:
¼ c buttered bread crumbs
Bake at 400 degrees for 20 minutes

Chinese Chicken Casserole

Mix together:
1 c water chestnuts or celery (or both)
3 T dried onion-or 1 large onion diced
1 c cooked, diced chicken or 1 c cashew nuts, halved
or whole
1 c dried Chinese noodles (chow mien)
1 c fine egg noodles
Add:
1 can cream of mushroom soup

Spray oven-proof casserole dish. Add mixture. Bake
at 350º for 30 minutes or until lightly browned.

Chicken Pot Pie

Make your pie crust then make your filling
1 can cream of chicken soup
2 potatoes
1-2 cups frozen/raw/canned veggies
1 c chopped onion
1 lb chicken (may be less)
Cook pie for 20-30 minutes at 350° or until crust is
light brown.

Pie Crust
1 ½ c flour
2/3 c shortening
1 t salt
Combine with a fork then add 1/3 cup cold water

Chicken Pot Pie Pockets: Any canned vegetables that
you want to put in it (green beans, corn, carrots,
etc) mix with cream of chicken soup and milk (use
powdered milk from your storage) mix together for your
filling. Make biscuits and roll into circles, put
your filling in the middle, seal edges and bake. You
can make a larger casserole size, by filling a pie pan
with filling mixture and putting your biscuits on the
top to cover filling and bake until biscuits are done.

Shepherd’s Pie: Mix your canned, ground beef with
dried onions, Italian seasoning, and spaghetti sauce
to get a thick (sloppy joe type) consistency. Place
in the bottom of pie or casserole dish. Layer on top
any vegetables desired, (similar to above Chicken Pot
Pie recipe) Mix potato pearls with water to make
mashed potatoes and spoon on top of vegetables to
cover. Sprinkle top with cheese or spoon some cheese
soup over the top and cover with foil. Bake with foil
on top, remove foil for last 10 minutes to melt cheese

Shredded Beef or Chicken Pockets:
1 can beef or chicken
1 can refrigerated biscuits (or make your own)
BBQ sauce to taste
Cheese (or cheese soup, or powdered cheese, or no
cheese at all)
Minced onion, or dried onion
Shred the beef or chicken, add BBQ sauce to taste, set
aside. Roll biscuits flat into a 5 inch circle.
Spoon 3 tablespoons meat mixture onto one half of
circles, sprinkle the top with cheese or cheese soup.
Fold biscuits over and pinch edges together to seal.
Bake at 350º for 18-23 minutes.

Hawaiian Haystacks

1 Can cream of chicken soup
1 lb chicken
¼ t curry
¼ cup mayonnaise
1 – 8 oz can Pineapple chunks
1 cup cheese grated
1 package chow mein noodles
½ cup raisins
½ cup green onions
½ c celery
2 tomatoes diced
3-4 cups cooked rice

Mix soup with chicken, curry and mayonnaise. Serve as
a sauce over rice and top with the rest of the
ingredients.

Chicken and Dumplings: I have the recipe for this, but
I haven’t put it in yet, basically you make chicken
noodle soup without the noodles, then make dumplings
which are basically biscuits and cook them in the soup
at the end.

Crock Pot Chicken

5 or 6 chicken breasts
1 cube butter
1 packet of dry Italian dressing mix
Cook 5-6 hours in crock. Pull out chicken and mix in
1 can cream of chicken soup
1 8 oz package cream cheese (Could use mayonnaise and
milk instead)
You add this later without the chicken so chicken
stays intact.
Serve over rice. Serve with carrots steamed with salt
and sugar water. Add butter and parsley to carrots
after steamed.

Canned Beef w/Gravy, Potato Pearls: Heat your beef
with gravy, make your potato pearls into mashed
potatoes.

Chicken Quesadillas: Make your Quesadillas with either
store-bought or homemade flour
tortillas, canned chicken, jarred salsa and Campbell’s
Cheddar Cheese Soup. Very yummy!

Sloppy Joes: Make your own sandwich buns, using
canned meat make your meat sauce. You can buy
seasoning packets for sloppy joes that are pretty
good.

Fried Rice with Canned Meat: Buy the Fried Rice
seasoning packets at the store. Follow instructions
using canned meat and omitting green onions and using
dehydrated onions. Also omit the eggs and use
powdered eggs, or none at all.

Spanish Rice

2 T oil
1 cup rice
1 large tomato
1 clove garlic
2 T onion
2 ½ cup water
2 cubes bullion
½ t salt

Brown rice in oil. Mix tomato, garlic, onion and ½
cup water in blender. Add to browned rice-allow some
moisture to evaporate. Add remaining water and
bullion and bring to a boil. Simmer 25 minutes.

Sweet and Sour Pork and Beans

1 large can pork and beans with chicken
1 small bell pepper
1 small onion, chopped
1/2 c brown sugar
1 ½ T Soy sauce
½ cup pineapple bits
½ cup tomato sauce

Mix ingredients in baking dish. Bake 2 hours at 350°
or microwave for 20 minutes. Serve over rice.

Santa Fe Chicken

1 can black beans
1 can corn (16 oz)
1 cup salsa
2 lbs chicken
1 pkg cream cheese (8 oz)

Put everything but cream cheese in crock pot and let
cook all day. An hour before serving, cut cream
cheese into chunks and add to crock pot.

Homemade Granola

1 cups flaked or shredded coconut
½ cup sliced almonds toasted
½ cup shelled sunflower seeds
¼ cup sesame seeds
¼ cup butter
¼ cup packed brown sugar
¼ cup honey
1 ½ t vanilla
2 ½ cups regular quick oats
½ cup toasted wheat germ

Lightly butter or grease the inside of a large
roasting pan. Add oatmeal, coconut, almonds,
sunflower seeds and sesame seeds, spread evenly. Bake
in 300° oven for 20 minutes, stirring occasionally.
While the oatmeal mixture is baking, in a small
saucepan combine the butter, brown sugar and honey.
Cook, stirring constantly over medium heat until
butter is melted. Remove from heat. Stir in vanilla.
Remove pan from oven. Increase oven temp to 350°.
Add wheat germ to the oatmeal mixture. Pour warm
brown sugar mixture over oatmeal. Stir until
thoroughly coated. Bake five or ten more minutes or
until golden brown. Remove pan from oven and place on
wire rack. Spread out the granola on a large piece of
foil and cool completely. Store in an airtight
container for up to two weeks.
Makes 7 cups.

Cinnamon Breakfast Cake

1 1/4 c. flour
1/4 c. granulated sugar
1 T. baking powder
1/4 c. shortening, butter, or oil
2/3 c. milk
1 egg
2/3 c. chopped nuts (optional -- I never use them)
4 T. flour
6 T. granulated sugar
3 T. butter or margarine, softened
1 t. cinnamon

Sift together flour, sugar, and baking powder; cut in
shortening. Add milk and egg; mix only until
ingredients are moistened. Fold in nuts. Pour into
greased 8 x 8 square pan. Combine flour, sugar,
butter, and cinnamon; sprinkle over batter. Cover
with foil or plastic wrap and refrigerate until ready
to cook (can be done the night before). Bake at 400F
for 25 minutes.

Our favorite for the last year that I make at least
once a week in a double batch is the next one. It
keeps in the fridge or freezer and can be taken along
in the car easily. There are many variations you can
do with it. I have yet to meet anyone who doesn't
like it. Vicki's kids had it when they were here and
she called me to get the recipe because they begged
for it. I have several friends in the ward who make
it now, too. This was Cat's favorite, too. :)

Baked Oatmeal

2 c. uncooked oatmeal (I use quick cook NOT instant --
I like it best, but I know others who use the regular)

1 1/2 tsp baking powder
1/2 tsp salt
1 c. milk
2 eggs
1/2 c. pumpkin
1/3 c. sugar
1 tsp vanilla
1 - 3 tsp pumpkin pie spice (depends on how much you
like it)-- you can also use apple pie spice

Preheat oven to 350. Combine wet ingredients and add
dry ingredients. Bake in sprayed 8 x 8 pan for 35-45
minutes. I bake this up the night before, especially
when I know we are going to need a quick breakfast in
the morning. My kids eat it with yogurt or fruit or
just plain warmed up.

VARIATIONS:
1/2 c. applesauce instead of pumpkin (or apples
chopped really really fine).
cinnamon instead of pumpkin pie spice

1/2 mashed banana
1/2 c. crushed pineapple
cinnamon and nutmeg

4 pkts of hot chocolate mix just added with normal
ingredients, eliminate the cinnamon
or 1 small pkg of dry chocolate pudding mix -- NOT
instant.

Waffles or Pancakes: Make your pancakes or waffles
from a mix, or make your own from scratch.

Blender Pancakes
In blender mix the following ingredients on high for 3
minutes:
2 ½ cups milk
½ cup raisins or dried cranberries
2 cups soft or hard white wheat
Stop blender and add the following and blend for 20
seconds:
2 eggs
½ teaspoon salt
2 tablespoons oil
1 teaspoon vanilla
1 teaspoon cinnamon
Stop the blender and add:
1 tablespoon baking powder
Pulse the blender 3 times. Mixture will foam up.
Cook on hot griddle.
(Can use soy milk or tofu drink mix in place of dairy
milk for lactose-free)

Either store your syrup or make it:

Syrup
2 c brown sugar
2 c white sugar
2 c water
Bring to a boil for 5 minutes, add 1 tsp maple
flavoring and 1 tsp vanilla.

Muffins: Pick any of your favorite muffin recipe; most
of them are storable. Our favorites are pumpkin,
apple or banana.

Wheat Sprout Bread
Soak wheat overnight in water that more than covers
it, so that it stays under water all night. In the
morning, dump wheat into a colander and rinse really
really well. Rinse throughout the day several times;
do not let it get dry. Rinse again before going to
bed and in the morning your wheat will be sprouted.

Put your sprouts with a little water in a food
processor (or a juicer the same way you would make nut
butter) and blend until you have a pasty dough that
will hold together.

Shape into a ball and bake on a cookie sheet for
approx 2 hours at 275°

Cracked Wheat Cereal
1 cup cracked wheat
3 cups water
1 teaspoon salt
Boil for 15-20 minutes

Granola Bars
Bring to a boil and boil for 1 minute:
2 T Butter
½ c brown sugar
½ c rice syrup
Add:
½ c wheat germ
1 ½ c oatmeal (any kind)
Add:
Approx. 2 c Rice Krispies until right consistency.
You can add mini choc chips, mini marshmallows(these
need to be cut up into tiny pieces), chopped nuts,
dried fruit, coconut, etc.

Flour Tortillas

4 – 4 ½ cups flour
1 ½ cup warm water
1 ½ t salt
2 t. baking powder
2 T shortening

Rice Pilaf: This is not exactly a meal in and of
itself, but it makes a great side dish!
2 tablespoons butter or oil ¼ cup orzo or vermicelli
2 tablespoons dried onions 2 tablespoons chicken
bullion granules
½ teaspoon garlic powder 1 cup white rice
2 ½ cups water

Melt butter or oil in a saucepan. Add next 5
ingredients and sauté until lightly golden, be careful
not to burn. Add water and cover. Bring to a light
boil, stir rice, then turn down heat to low. Cook for
14 minutes, on low heat. (Do not lift lid while rice
is cooking).

Pumpkin Spice Cookies: You always have to end with
some kind of dessert, right? Here are some yummy
cookies that the ingredients are easily storable:
1 Spice Cake Mix
1 small can pumpkin
½ bag chocolate chips

Mix all ingredients together and bake at 350º until
done.

Emergency Survival Bars (these are actually pretty
good. I made them for my 72 hour kit and was
impressed that they were easy and pretty decent)

6 c cereal (oatmeal, cornmeal, or wheat flakes)
¼ t salt
2 c powdered milk
1 c sugar

Mix above dry ingredients together. In a saucepan
bring to a boil: 1 ½ c honey & ½ c water. Pour over
dry ingredients until mixture in just moist enough to
mold. Place in square pan and dry in oven on low
heat. Cut into 12 bars. Wrap in plastic and store.
You can eat them dry like granola bars, or cook one
bar in ¾ cup water to make a hot cereal. Each bar is
approximately 1,000 calories or enough food for one
day. These will store a long time and are excellent
for emergency packs.

Survival Ration Bar

3 cups cereal (either oatmeal, barley flakes, wheat
flakes, Product 19 or granola)
2 ½ cups powdered milk
1 cup sugar
3 T honey
6 T water
½ package citrus flavored jell-o (orange, lime, lemon
or other)

Mix together all dry ingredients (except Jell-O).
Bring honey and 3 T of the water to a boil. Dissolve
Jell-o in the honey water. Mix this liquid mixture
with the dry ingredients. Mix well and add remaining
water, a teaspoon at a time until moist enough to
mold. Shape into 2 bars, the size of a kitchen
matchbox. If you wish to dry for storage, heat in a
200° oven for 2 hours and turn, heat on the other side
for 2 hours. Wrap in foil and store on the shelf.
These bars keep for a long time. Each bar contains
1,000 calories. Eat dry or cooked in 2/3 cup water
and steam until moist. Ascorbic acid may be added to
mixture is desired (2 milligrams per recipe or 2
bars).

2 recipes from an old friend

2010-01-18T17:06:00.000-07:00

Pineapple Coconut Cake

Ingredients:
1 yellow cake mix
1 20 oz. can crushed pineapple
1 1/3 c. sugar
1 3.4 oz. box French vanilla pudding
1 1/2 c. heavy cream
1 c. flaked, sweetened coconut

Instructions:
Preheat oven to 350 degrees.

Prepare yellow cake mix as instructed on box and bake in a greased 13 x 9 inch cake pan. While cake is baking, combine pineapple with 1 c. sugar in saucepan and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip cream and add
1/3 c. sugar. Beat until stiff. Cover top of cake with whipped cream and sprinkly toasted coconut on top.

Cajun Chicken Pasta

Coat chicken breasts with cajun seasoning on one side. Heat olive oil in pan and add chicken seasoned side down. Sprinkle other side with lemon pepper. Turn chicken when it is browned on one side. Cook until juices are clear. Cut chicken breasts into bite size pieces and then put back into pan. Add chopped or sliced green and red peppers, chopped onions, sliced mushrooms, green onions, artichokes, and sun dried tomatoes.

Add the following spices: dried basil, salt, garlic powder, pepper (to taste)

Reduce heat and add 1 to 2 c. heavy cream (or half & half, or even milk if I'm out of the other)

Cook until it is heated through and serve over your favorite pasta.

My Favorite Black Bean Soup

2010-01-18T17:04:00.001-07:00

In the pan you will be making the soup in:
Saute in butter:
4 stalks diced celery
1 diced onion
1 tsp. minced garlic (or a clove chopped up)

Add:
3 cans chicken broth (I use broth from chicken & add a can if you need to)
2 cans black beans, drained & rinsed
1 16 oz. bottle mild or medium salsa (I used medium)
1 c. cubed, cooked chicken
1 c. cooked rice
1 tbl. lime juice
1 tsp. cumin

Heat all ingredients thoroughly - do not need to bring to a boil! Serve hot with crushed fritos or tortilla chips, grated medium cheddar cheese and a dollup of sour cream. Enjoy!

Tortilla Soup

2010-01-18T17:02:00.000-07:00

Tortilla Soup
Servings: 6

6 ea Corn tortillas 2 c Water

2 c Chopped onion 1 T Chicken soup base

2 c V-8 juice 2 c Mild or medium salsa

1/2 t Cumin

Combine all ingredients except tortilla pieces and cook until the onion is cooked. Deep fry the tortilla strips until crispy. Divide tortillas between the bowls and sprinkle with grated jack cheese. Ladle soup over top.

Taco Soup

1 ½ lbs ground beef

2 cloves garlic minced

1 pkg taco seasoning

1 can each black beans and pinto beans

1 can corn

1can rotel tomatoes

1 lg can diced tomatoes

1 pkg ranch dressing mix

Brown meat and drain. Add garlic and taco seasoning, mix well. Add beans and corn undrained and both tomatoes. Stir in Dressing mix. Add water to taste. Simmer 20 minutes.

Creamy Rice Pudding

2010-01-18T16:56:00.000-07:00

CREAMY RICE PUDDING

Mix: Serves about 10
4 C Milk
1 egg
Place in saucepan:
1 pkg. Vanilla COOK & SERVE pudding mix
Add:
Milk and egg mixture
1 C MINUTE RICE
¼ C Raisins (Optional)
Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice. Pour into serving bowls
and sprinkle with:
¼ t Cinnamon
1/8 t Nutmeg
Place plastic wrap directly on pudding surface while cooling.
Serve warm or cold.

Jenn's Potato Salad

2010-01-18T16:52:00.000-07:00

Potato Salad—Jenn

6 med potatoes, peeled, cubed, cooked, and cooled
3 eggs, hard-boiled, cooled, coarsely chopped
½ bunch green onions, finely chopped
2 pickles, coarsely chopped
1 t mustard
Mayo
Salt and pepper
Sugar

Combine first 4 ingredients, add enough mayo to just cover. Mix in about 1 t. mustard, more if desired. Add salt and pepper to taste and a pinch of sugar. You can chill if needed or serve immediately.

Chocolate Zucchini Cake

2010-01-18T16:51:00.000-07:00

1 cup brown sugar
½ cup butter
½ cup white sugar
½ cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk (milk will work)
2 1/2 cup flour
1 tsp cinnamon
2 tsp soda
4 tbsp cocoa
2 cups unpeeled, grated zucchini
Instructions
In a very large bowl, cream together the brown sugar, butter, white sugar, and oil
Stir in the eggs, vanilla, and buttermilk.
Add the flour, cinnamon, soda, cocoa, and zucchini. Stir until combined.
Grease and flour a 9x13” cake pan. Pour batter into the pan. Sprinkle ¾ cup chocolate chips on
top. Bake at 325°F for 45 minutes. If the cake seems a bit too moist, turn off the oven and let
cool in the oven.
When the cake is cool cover or seal with plastic wrap. Store in a cool dry place.
Helpful Hints and Suggestions
Zucchini is also known as courgette or cucurbita pepo.
If you do not have zucchini, most any summer squash (squash with a soft skin as opposed to a hard
skinned squash such as winter squash), will work in this recipe.
If you do not have buttermilk, you can use regular milk but the taste will not be quite as rich
and tangy.
Chocolate Zucchini Cake is especially good served with milk, ice cream (a chocolate
covered-cherry-ice cream is particularly good), or whipped cream.
It is important that the cake be stored in a cool, dry place. If it is not stored properly, it
will begin to ferment.
If you wish to increase the nutritional value in this cake, try adding three tablespoons of ground
flax.
Another fun topping for the top of the cake is chunks of rock sugar, the sugar will melt slightly
and then reharden giving the cake topping a crunchy texture.

Zucchini Soup

2010-01-18T16:49:00.002-07:00

1 medium onion chopped coarsely
1 clove garlic
¼ cup butter
6 medium zucchini chopped in one-inch cubes (approximately 3 cups)
½ cup beef or chicken broth
¼ teaspoon salt (sea salt or kosher salt are preferable)
dash of pepper
½ cup milk
½ cup cream
Instructions
Sauté the onion and butter until the onion is slightly transparent.
Add the zucchini and broth and simmer until squash is very tender (approximately ten minutes).
Puree in blender or food processor.
Add remaining ingredients. If serving warm, serve immediately. If serving cold, chill for several hours

Baked Pesto Chicken (Kersten C's)

2010-01-18T16:49:00.001-07:00

4 boneless skinless chicken breasts
1/2 c pesto from a jar
1/2 c shredded mozzarella
Salt and pepper

Season chicken w/ salt and pepper. Spray pan. spread half the pesto on the pan. Add chicken. Season chick with salt and pepper. spread rest of pesto on top. Cook covered at 375 for 25-30 min or until cooked through. uncover and sprinkle w/ cheese. Bake until cheese is melted about 5 min. more.

Mini Greek Meatballs (Kersten Campbell's)

2010-01-18T16:47:00.000-07:00

Mini Greek Meatballs (I thought they'd be great in pitas with a sour cream/mint leaf sauce, or sour cream/horseradish sauce)
1 lb lean ground beef
1/2 small onion, minced
1/2 C finely crumbled feta cheese
2 garlic cloves (I used garlic powder)
1 lg. egg
1 T olive oil
1T dried oregano
1T plus 1t red wine vinegar (no, wine vinegar does not have wine in it)
1/4 t salt
1/4t pepper

Knead together all ingred. with your hands. (careful not to overmix).
Spray a 9x13 baking dish and shape mix into 40 tablespoon sized meatballs. Place in a single layer in baking dish and bake 12-15 min at 400F. Serve hot. (serves 4)

Salmon Marinade

2010-01-18T16:44:00.000-07:00

1 Cube Butter (I only use a half cube)
1/3 C Honey
1/3 C Brown Sugar
2 T Fresh Lemon Juice
1 t Liquid Smoke
½ t Red Pepper Flakes

Cook together until the sugar dissolves. Cool.
Place 2# fish in a Ziplock bad with marinade for 30 minutes. BBQ on low heat .

Coconut Fried Shrimp

2010-01-18T16:41:00.000-07:00

1 lb raw shrimp, shelled and deveined. Butterfly if large
1/3 C lemon juice
1/2 tsp salt
1/3 tsp ground ginger
3 tsp curry powder
1 3/4 C flour
2 tsp baking powder
1 1/4 C milk
1/2 C cream of coconut
flaked coconut
oil (for frying)

Marinate shrimp in lemon juice, ginger and curry powder for 1-2 hours. Drain well.

Prepare batter of 1 1/2 C flour, baking powder, milk and cream of coconut.

Dredge shrimp in remaining 1/4 C flour; dip in batter then roll in coconut. Fry in deep oil 2-3 minutes. Fry only about 6 shrimp at a time.

_______
Now this is what I did, I didn't have cream of coconut but coconut milk so I substituted part of the regular milk with the coconut milk and it didn't say what kind of flaked coconut so I just used my Baker's flaked stuff. I didn't want to go to the store. We really liked the way the sweet blended with the spicy. I also had really big shrimp so I had to butterfly them. You could add a little cayenne to the marinade to get a little heat. Hope you enjoy...

Canning (bottle) Butter for Home Storage

2010-01-18T16:36:00.000-07:00

Canning (Bottle) Butter for Home Storage

Think if you were in a situation where you had to live off your food storage. You will be eating A LOT of bread. Don't you think some REAL butter would be nice to store too? Only real butter will can and store without separating into chemicals and water. ** USE ONLY GOOD QUALITY REAL BUTTER **
Method #1
1. Use only the highest quality butter: Land O Lakes brand or equivalent. I used Costco brand, and that worked well too.
2. Heat super clean (prewashed) ½ pint wide mouth jars in 250 degree oven for 20 minutes, without rings or seals.
3. While jars heat, melt butter slowly in double boiler until it comes to a slow boil. Reduce heat and boil for 2 minutes. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. (If you cut the butter into large chunks, it will melt more evenly.)
4. While butter is cooking put rings and seals for jars in water and bring to a slow boil.
5. Stirring the melted butter from the bottom to the top with a soup ladle pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of headspace in the jar, which allows room for the shaking process. Be careful not to get any butter on rim of jar. If you do get butter on the rim be sure to wipe it off well.
6. Add lid and ring and close securely. Careful, they're very HOT!! They will seal as they cool.
7. Shake jars often as soon as they are cool enough to handle to prevent separation. Cool at room temperature. You can put them in the refrigerator once they are cool enough to handle - BUT - you must shake them every 2-3 minutes, as they will set up very fast this way.
8. Once the butter is set it will store for 2-3 or 3-5 years on your cool storage room shelves. There are some that say butter stored this way will store indefinitely. You can then take the butter out of the refrigerator and it will remain “mixed” at room temperature just like when you bought it at the store.
Method #2 On step #3 - In the microwave melt one pound of butter at a time in a four cup measuring cup and just pour the melted butter from the measuring cup into the heated canning jars.It takes about 2-3 minutes to melt a pound of butter.(One pound of butter will fill 3 half-pint jars)
Method #3 On step #3 - Put solid butter in canning jars in the oven on low until the butter heats up enough to melt in the jars.
When the butter has cooled, You can pack the jars in a white 5 gallon storage bucket with cardboard slats between each vertical row of jars to prevent breakage when the bucket is moved. I can fit 35 half-pint jars in this size bucket.
You can also buy canned butter, although it is fairly expensive. It is really good, just like pure sweet butter out of the fridge! Here is a link where you can buy already canned butter. It's Red Feather Brand Pure Creamery Butter, and sometimes it's available at Macey's. http://www.intemet-grocer.netlbutter.htm
One pound of butter will fill 3 half-pint jars (4 pounds of butter will fill a dozen half-pint jars)Trick : If butter goes rancid you can heat it until the whey separates from the butter, run a paper towel over the whey to remove it, then let the butter cool down and solidify again.

Slow cooker Beer Stroganoff

2010-01-18T16:35:00.000-07:00

Makes 10 (2/3-cup) servings.

Prep Time: 10 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH plus 10 minutes on LOW

INGREDIENTS
2 pounds beef stew meat, cut into 1-inch cubes

1 package (8 ounces) mushrooms, halved or sliced

1/2 cup chopped onion

1 package McCormick® Slow Cookers Beef Stroganoff Seasoning

1 cup water

1 cup sour cream

DIRECTIONS

1. Place beef, mushrooms and onion in slow cooker.

2. Mix Seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Stir in sour cream until well blended. Cover. Cook 10 minutes longer on LOW. Serve over cooked egg noodles, if desired.

Tips

Slow Cooker Tip: For best results, do not remove cover during cooking.

NUTRITION INFORMATION
per serving

Calories: 228

Fat: 16 g

Carbohydrates: 4 g

Cholesterol: 72 mg

Sodium: 488 mg

Fiber: 0 g

Protein: 17 g

Slow Cooker Italian Chicken

2010-01-18T16:31:00.000-07:00

Makes 8 servings.

Prep Time: 10 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH

INGREDIENTS
2 1/2 pounds bone-in chicken parts

1 package (8 ounces) fresh mushrooms, halved or sliced

1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning

2 cans (14 1/2 ounces each) stewed tomatoes, undrained

1 can (6 ounces) tomato paste

DIRECTIONS

1. Place chicken and mushrooms in slow cooker.

2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.

Tips

Test Kitchen Tip: Remove skin from chicken parts, if desired. Use a paper towel to grasp the chicken skin for easier removal.

Slow Cooker Tip: For best results, do not remove cover during cooking.

NUTRITION INFORMATION
per serving

Calories: 241

Fat: 9 g

Carbohydrates: 16 g

Cholesterol: 69 mg

Sodium: 640 mg

Fiber: 2 g

Protein: 24 g

Easy Slow Cooker Tuscan Beef Stew

2010-01-18T16:27:00.002-07:00

1 tablespoon McCormick® Mixed Pickling Spice

2 pounds beef stew meat, trimmed and cut into 1 to 1 1/2-inch cubes

1 medium onion, cut into medium wedges

4 carrots, cut into 1/2-inch slices

1 teaspoon McCormick® Rosemary Leaves, crushed

1 teaspoon McCormick® Garlic Powder

2 beef bouillon cubes

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1 cup dry red wine

1 tablespoon flour

8 slices day-old Italian bread, toasted

DIRECTIONS

1. Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.

2. Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker. Stir in tomatoes and wine. Add pickling spice bundle; cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.

4. Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth. Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.

Tips
Slow Cooker Tip: For best results, do not remove cover during cooking.

NUTRITION INFORMATION
per serving

Calories: 299

Fat: 7 g

Carbohydrates: 27 g

Cholesterol: 70 mg

Sodium: 647 mg

Fiber: 3 g

Protein: 32 g

Taco Casserole

2010-01-18T16:27:00.001-07:00

1 1/2 pounds ground beef or ground turkey

1 package McCormick® Taco Seasoning Mix or 1 package McCormick® Taco Seasoning Mix 30% Less Sodium

1 can (16 ounces) pinto beans, drained and rinsed

1 can (15 ounces) tomato sauce

1 can (11 ounces) Mexican-style corn or whole kernel corn, drained

1 cup shredded Cheddar cheese

1 cup coarsely crushed tortilla chips

Assorted toppings, such as sour cream, sliced green onions, shredded lettuce and chopped tomatoes (optional)

DIRECTIONS
1. Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat.

2. Stir in Seasoning Mix, beans, tomato sauce and corn. Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips.

3. Bake 5 to 10 minutes or until cheese is melted. Serve with assorted toppings, if desired.

Tips
A Taste for Health Tip: Use McCormick® 30% Less Sodium Taco Seasoning Mix, no salt added tomato sauce and unsalted tortilla chips to decrease sodium by 474mg per serving.

NUTRITION INFORMATION
per serving

Calories: 417

Fat: 21 g

Carbohydrates: 27 g

Cholesterol: 83 mg

Sodium: 1248 mg

Fiber: 5 g

Protein: 30 g

Chicken Pot pie quick and easy

2010-01-18T16:26:00.001-07:00

Makes 8 servings.

Prep Time: 5 minutes

Cook Time: 25 minutes

INGREDIENTS
2 packages McCormick® Turkey Gravy Mix

1 teaspoon McCormick® Poultry Seasoning

1 1/2 cups milk

1 cup water

2 tablespoons butter

3 cups cubed cooked chicken or turkey

2 cups frozen mixed vegetables

1 can (7.5 ounces) refrigerated biscuits

DIRECTIONS
1. Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.

2. Spoon into 2-quart baking dish. Top with biscuits.

3. Bake 15 minutes or until biscuits are golden brown.

NUTRITION INFORMATION
per serving

Calories: 240

Fat: 8 g

Carbohydrates: 22 g

Cholesterol: 53 mg

Sodium: 716 mg

Fiber: 2 g

Protein: 20 g

Chicken Cacciatore

2010-01-18T16:21:00.000-07:00

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon McCormick® Black Pepper, Ground

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

3 tablespoons olive oil, divided

1 package (10 ounces) sliced mushrooms

1 medium green bell pepper, cut into strips (1 cup)

1 can (14 1/2 ounces) stewed tomatoes, undrained and cut up

1 medium onion, coarsely chopped (about 1 cup)

1 can (8 ounces) tomato sauce

2 teaspoons McCormick® Garlic Powder

1 1/2 teaspoons McCormick® Italian Seasoning or 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning

DIRECTIONS
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.

2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add mushrooms, bell peppers and onions; cook and stir 5 minutes on medium heat or until vegetables are tender.

3. Stir in tomatoes, tomato sauce, garlic powder and Italian seasoning. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.

Tips
Test Kitchen Tip: Prepare as directed, using 2 tablespoons McCormick® California Style Crushed or Minced Garlic made from Fresh Garlic or 2 tablespoons McCormick® Garlic with Extra Virgin Olive Oil in place of the Garlic Powder. Add garlic with the onions.

NUTRITION INFORMATION
per serving

Calories: 233

Fat: 9 g

Carbohydrates: 16 g

Cholesterol: 49 mg

Sodium: 541 mg

Fiber: 2 g

Protein: 22 g

MOM’S LEMON ANGEL PIE

2010-01-18T16:20:00.000-07:00

Meringue Shell: Bake @ 275° for 1 hour
10 “Pie Pan, well greased
4 Egg Whites
¼ t Cream of Tarter
1 C Sugar

Beat egg whites with cream of tarter until stiff but not dry. Continue beating while slowly adding sugar. Beat until stiff, glossy peaks form, about 10 minutes. If in doubt, beat longer. Spread in pie pan. Make the bottom 1/4” thick, the sides, 1” thick. Bake* at 275° for one hour until light golden brown and crisp. Cool away from drafts. It may fall or crack, not to worry.

*An alternate option is to pre-heat the oven to 450° and turn it off. Put the pie shell in the oven and leave it without peaking for 5 hours. (Handy if you have to leave)

Filling:

8 Egg Yolks, slightly beaten
1 C Sugar
2 T Grated Lemon Rind (I don’t like the bitterness this sometimes causes so I use much less, maybe a teaspoon)
6 T Lemon Juice
¼ t Salt
3 C Whipping Cream

Combine egg yolks, sugar, lemon rind, lemon juice and salt. Cook over hot water or in the microwave until thick. Cool. Whip 2 cups of the cream and fold in. Spread in the cooled crust. Refrigerate. Whip and sweeten remaining cream to garnish pie at serving time. Use sparingly. This is pretty rich and too much whipped cream is overkill.

Poppy Seed Salad and Dressing

2010-01-18T14:04:00.001-07:00

My good friend Michelle gave me this recipe! Thank you! It is her recipe that a certain restaurant uses here in town. It is that good.

1 head lettuce
1 bunch fresh spinach
3/4 lb. sliced mushrooms
3/4 lb. grated Swiss cheese
1 red onion, sliced
1/2 lb. bacon, cooked and crumbled
1 can mandarin oranges
1/2 cup slivered almonds
3 Tbsp. sugar

Cook almonds in sugar over low heat to caramelize. Mix lettuce, spinach, mushrooms, cheese and onions together. Spread bacon, oranges and caramelized almonds on top. Serve with Poppy Seed Dressing. (I had strips of grilled chicken also).

Poppy Seed Dressing:

1 cup sugar
2 tsp. dry mustard
2 tsp. salt
2/3 cup red wine vinegar
3 Tbsp. poppy seeds
3 Tbsp. onion juice (1/4 to 1/3 cup of onion grated fine or put in blender)
1 1/2 cups oil

Stir sugar, mustard and salt together. Add vinegar and onion juice and mix well. Add oil a little at a time, using a blender to mix well. Stir in, by hand, 3 Tbsp. poppy seeds.

Peanut Butter Bars

2010-01-18T14:03:00.002-07:00

SOOOO GOOD, my FAV!!! YUM just look at the sugar and you will see why!

3/4 c. Peanut Butter
3/4 c. Butter
3/4 c. Brown Sugar
3/4 c. Sugar

Cream

2 eggs
2 TBSP vanilla
1/2 tsp salt
3/4 tsp baking soda

Add and mix well

1 1/2 c. quick oats
1 1/2 c. flour

Add

Press into cookie sheet and Bake at 350.
Bake 12-15 minutes (you want this on the undercooked side).
Cool for a few minutes then spread a thin layer of Peanut Butter on top (let it melt a little).

Frosting:
(this is a really good frosting recipe that I think would be fantastic on other recipes)

1 cube of butter
1 square of Baking Chocolate or 1/2 c cocoa (I used the cocoa)

Melt together

5-6 TBSP Milk (I was out of milk and used half and half- no wonder it was so good:)
1 TBSP vanilla (I did not use so much)
3 c powdered sugar

Add and mix well. Frost and ENJOY!

Peppermint and Cream Cheese Filling

2010-01-07T12:46:00.000-07:00

In a large bowl, combine two 3-ounce packages cream cheese, softened; 3 tablespoons butter, softened; and 1/2 teaspoon peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 3 cups powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.

Lady Fingers Cookies for Tiramisu

2010-01-06T20:52:00.002-07:00

Preheat oven

to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three - 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.

In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.

Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.

When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.

Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.

Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.

1/2 cup (65 grams) cake flour, sifted

3 large egg yolks, room temperature

2 tablespoons (25 grams) granulated white sugar, divided

1/2 teaspoon vanilla

3 large egg whites, room temperature

1/8 teaspoon cream of tartar

3 tablespoons (36 grams) granulated white sugar

Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Read more: http://www.joyofbaking.com/Ladyfingers.html#ixzz0btYxBUFG

Twixy Shortbread Bars

2009-12-16T22:10:00.000-07:00

1-1/2 cups butter, softened
1/2 cup sugar
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1 13.4-ounce can dulce de leche
3/4 cup whipping cream
6 tablespoons butter
3 tablespoons light-colored corn syrup
12 ounces semisweet chocolate, chopped
3/4 teaspoon vanilla
Directions
1. In a large bowl, beat 1-1/2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1-1/2 teaspoons vanilla; beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer; stir in any remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Press dough evenly into bottom of prepared baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack.

3.Spread dulce de leche in an even layer atop cooled crust. In a medium saucepan, heat whipping cream, 6 tablespoons butter, and the corn syrup to boiling over medium heat, stirring to dissolve syrup. Remove from heat. Add chocolate and vanilla to saucepan. Do not stir. Let stand 5 minutes. Stir until smooth. Let stand 10 minutes at room temperature to cool slightly. Slowly pour chocolate mixture over dulce de leche layer, spreading evenly. Cover and chill 1 to 2 hours or until chocolate layer is set.

4.Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use the foil to lift uncut bars out of pan. Cut into bars. Makes 48 bars.

To Serve: If desired, cut bars into smaller and/or larger squares and place on serving platter.

To Store:Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Caramel Chew Bars

2009-12-16T22:08:00.001-07:00

1 cup butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1-1/3 cups all-purpose flour
1 cup crushed rich rectangular crackers (about 23 crackers)
1 14-ounce package vanilla caramels
1/3 cup evaporated milk
1-1/2 cups semisweet chocolate pieces
2 teaspoons shortening
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until well combined, scraping bowl occasionally. Beat in flour. Stir in crushed crackers. Spread mixture evenly into the prepared pan. Bake in the preheated oven for about 15 minutes or until lightly browned.

2. Meanwhile, in a heavy medium saucepan, combine unwrapped caramels and evaporated milk. Heat and stir over medium-low heat until melted and smooth. Pour hot caramel mixture evenly over hot baked crust. Bake about 8 minutes more or until top is bubbly.

3. In a medium microwave-safe bowl, combine chocolate pieces and shortening. Microwave, uncovered, at 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking and at the end of cooking. Pour melted chocolate over hot caramel layer, gently spreading chocolate evenly over caramel layer. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.

To Store: Place bars in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

Carrot Cake Bars

2009-12-16T22:04:00.000-07:00

1 package 2-layer-size yellow or white cake mix
1/4 cup milk
1/2 cup cooking oil
1 teaspoon vanilla
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
1/2 cup golden raisins
1 recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
1/4 cup finely chopped walnuts or pecans, toasted
Directions
1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.

2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.

Cream Cheese Frosting: In a large bowl, combine 4 ounces softened cream cheese (half of an 8-ounce package), 1/4 cup softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar until frosting is spreadable.

To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Peanut Butter Bars with Chocolate Ganache

2009-12-16T22:03:00.000-07:00

1 2-layer-size devils food cake mix
1/3 cup butter, melted
1 egg
3/4 cup butter, softened
3/4 cup honey-roasted peanut butter
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons whipping cream or milk
3/4 cup honey-roasted peanuts, chopped
1/2 cup whipping cream
1 11.5-ounce package milk chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.

2. In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.

3. In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.

To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature 15 minutes before serving.

Chocolate Mint Bars

2009-12-16T17:52:00.001-07:00

1 recipe Basic Dough
1-1/2 cups mint-flavor semisweet chocolate pieces*
1 14-ounce can sweetened condensed milk
1/2 cup chopped walnuts
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degree F. Prepare Basic Dough; set aside.

2. For filling, in a medium saucepan combine chocolate pieces and condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.

3. Press about two-thirds of the dough into the bottom of an ungreased 13x9x2-inch baking pan. Spread with filling. Dot remaining dough over the filling. Bake in preheated oven for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 36 bars.

*Note: If desired, substitute semisweet chocolate pieces for the mint-flavor chocolate pieces and add 1/4 teaspoon mint flavoring with the vanilla.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Festive Cheese Tortas

2009-12-16T17:50:00.003-07:00

2 8-ounce cartons mascarpone cheese
3 ounces finely shredded Parmigiano-Reggiano cheese (3/4 cup)
1/3 cup purchased basil pesto
1/2 cup oil-packed dried tomatoes, drained and finely snipped
1 clove garlic, minced
1/4 teaspoon pepper
1/4 cup toasted pine nuts
4 ounces provolone cheese, very thinly sliced
Directions
1. Stir together one carton of the mascarpone cheese and the 3 ounces Parmigiano-Reggiano cheese in a medium mixing bowl; set aside.

2. Stir together the basil pesto and half of the second carton of mascarpone cheese in a small mixing bowl; set aside.

3. Stir together dried tomatoes, garlic, pepper, and remaining mascarpone cheese in a second small bowl; set aside.

4. Line an 8x4x2-inch loaf pan with plastic wrap, extending excess over edges. Sprinkle pine nuts in a single layer in bottom of prepared pan.

5. Drop about half of the Parmigiano-mascarpone mixture by small spoonfuls over the pine nuts; carefully press or spread over mixture. Layer with one-third of the provolone cheese, overlapping and trimming as necessary to fit. Top with pesto mixture. Top with another one-third of the provolone cheese as above.

6. Drop the remaining Parmigiano-mascarpone mixture by spoonfuls over the provolone cheese, carefully pressing or spreading mixture. Add remaining provolone cheese. Spread the dried tomato mixture over all.

7. Fold plastic wrap to cover loaf; gently press loaf down. Place a second 8x4x2-inch loaf pan on top, then place two 14- to 16-ounce cans in the second pan for weight. Chill loaf with weights in place several hours or overnight.

8. Carefully invert loaf onto a cutting board. Gently cut torta crosswise into thirds using a sharp, thin-bladed knife. Wrap each third individually in plastic wrap. Makes 3 tortas (8 to 10 servings each).

Easy , Quick dips

2009-12-16T17:50:00.001-07:00

Meat and Cheese dip
Salsa
Velveta
Sausage
Hamburger

Cheese Dip
Velveeta
Sour cream
Chili

Hot Chocolate Spoons

2009-12-13T09:06:00.000-07:00

6 ounces semisweet chocolate pieces
20 to 24 plastic spoons
6 ounces white baking bar
Directions
1. In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.

2. In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.

3. Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.

4. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.

To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.

Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.

Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.

Nutrition Facts

Peppermint Sticks

2009-12-13T09:05:00.000-07:00

Ingredients
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks
Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.

2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.

Nutrition Facts
Calories 113, Total Fat (g) 6, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 1, Carbohydrate (g) 16, Total Sugar (g) 14, Fiber (g) 1, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

Italian Nut Biscotti

2009-12-13T09:04:00.000-07:00

2-3/4 cups all-purpose flour
1-1/2 cups sugar
2 tablespoons cornmeal
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
3 eggs
1 egg yolk
1/3 cup butter, melted
2 teaspoons finely shredded lemon peel
1/2 cup whole almonds
1/2 cup pine nuts
Directions
1. Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt, and anise seeds. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk using a fork until combined. Add eggs, butter, and lemon peel at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.

2. Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Shape each portion into a 14x1-inch log. Place 2 logs on each prepared cookie sheet.

3. Bake on separate racks in the preheated oven for 30 minutes or until light brown, rotating cookie sheets once halfway through baking. Cool completely on the cookie sheets. Reduce oven temperature to 300 degree F.

4. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut sides down on cookie sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool. Makes 68 biscotti.

Orange-Nut Biscotti: Prepare as directed, except substitute 1 tablespoon finely shredded orange peel for the lemon peel and stir 1/4 cup chopped candied orange peel in with the nuts.

Nutrition Facts
Servings Per Recipe 68 cookies Calories 58, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 50, Carbohydrate (g) 8, Fiber (g) 0, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet

Brownie Wreath

2009-12-13T09:02:00.000-07:00

1 19- to 22-ounce package fudge brownie mix
Purchased vanilla frosting
Green paste food coloring
Red, green, and white candies for decorating
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside.

2. Prepare brownie mix according to package directions for cake brownies; spread batter into the prepared pan.

3. Bake in a 325 degree F oven for 40 to 45 minutes or until toothpick inserted near center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool thoroughly on rack.

4. Tint frosting with green food coloring to desired color. Decorate cake with frosting and candies. Wrap well and store in an airtight container at room temperature for up to 3 days. Makes 24 servings.

Note: The outer crust will soften and cut easier if you wrap and store the wreath overnight

Chocolate Donut Holes

2009-12-13T09:01:00.000-07:00

1-1/2 cups bittersweet chocolate pieces
1 tablespoon shortening
1 teaspoon ground cinnamon
24 glazed doughnut holes
Shredded coconut, assorted sprinkles, nonpareils, and/or edible glitter
Powdered Sugar Icing
Directions
1. In a medium microwave-safe bowl place chocolate pieces and shortening. Microwave on 50 percent power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute. Stir in cinnamon.

2. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils, and/or edible glitter. Let stand about 30 minutes or until set.

3. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils and/or edible glitter. Let stand about 30 minutes or until set. Or drizzle or pipe powdered sugar icing over chocolate covered balls. Decorate as desired. To serve, arrange doughnut holes in a serving bowl or platter. Makes 24 doughnut holes.

Powdered Sugar Icing: In a small bowl combine 1 cup powdered sugar icing, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches desired piping or drizzling consistency. If desired, tint icing with food coloring to desired color.

Peanut Butter and Toffee Bars

2009-12-13T08:59:00.000-07:00

1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/3 cup butter
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped
2/3 cup creamy peanut butter
1 cup toffee pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.

2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.

To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Buttermilk Pralines

2009-12-13T08:57:00.000-07:00

2 cups packed dark brown sugar
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans
Directions
1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

2. Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.`

3. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.

Brown Sugar Pralines: Prepare Buttermilk Pralines as directed above, except substitute 1 cup light cream for buttermilk.

Cheddar Herb Bread

2009-12-13T08:54:00.000-07:00

Basic Mix:
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
Directions
1. For Basic Mix, in one resealable plastic bag or container combine dry ingredients.Seal bag and store up to 1 month.

2. CHEDDAR-HERB BREAD: Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.

Nutrition Facts
Calories 167, Total Fat (g) 8, Saturated Fat (g) 4, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 39, Sodium (mg) 263, Carbohydrate (g) 18, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 15, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

Peppermint Cheesecake

2009-12-13T08:53:00.000-07:00

18 chocolate sandwich cookies with white filling
1/4 cup butter, melted
30 striped round peppermint candies
4 8-ounce packages cream cheese, softened
1 16-ounce carton dairy sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract or 3 drops peppermint oil
4 eggs, lightly beaten
Chocolate curls and/or striped round peppermint candies, coarsely crushed
Directions
1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.

2. For crust: In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.

3. Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.

4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.

5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.

6. Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.

7. To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies. Makes 16 servings.

For a 9-inch springform pan: Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.

Red and White Christmas Cake

2009-12-13T08:18:00.000-07:00

4 eggs
2 cups buttermilk or sour milk
4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 cup shortening
3 cups sugar
2 1-ounce bottles red food coloring (1/4 cup)
2 teaspoons vanilla
Fluffy White Chocolate Frosting
1/3 cup seedless red raspberry jam
3 ounces white chocolate baking squares (with cocoa butter), grated*
Fresh raspberries
White Chocolate Leaves
Directions
1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 x 3-1/2 x 1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8 x 1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.

2. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.

3. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.

4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.

5. To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.

6. Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves.

7. Makes 24 servings

8. *Test Kitchen Tip: Use a food processor to grate chocolate.

9. Fluffy White Chocolate Frosting: In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 ounces white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.

In a chilled large bowl, beat 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.

10. White Chocolate Leaves: Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melted white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.

Cheese Straws

2009-12-11T13:29:00.000-07:00

1-1/3 cups grated Parmesan cheese
2 teaspoons fennel seeds
1 teaspoons mustard seeds
1 teaspoons poppy seeds
1 teaspoons caraway seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
3 tablespoons water
1 17.3-ounce package frozen puff pastry sheets, thawed (2 sheets)
Directions
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.

2. In a medium bowl, combine cheese, fennel seeds, mustard seeds, poppy seeds, caraway seeds, black and white sesame seeds, garlic powder, pepper, salt, turmeric, paprika and cayenne pepper. Set aside. In a small bowl beat together egg and water.

3. On a lightly floured cutting board, unfold one sheet of puff pastry. Brush the surface lightly with some of the egg mixture. Top with half of the cheese mixture to evenly cover entire surface. Roll a floured rolling pin over cheese to gently press the cheese into the puff pastry.

4. Cut the puff pastry into long 1/2-inch-wide strips; gently twist each strip several times. Lay strips 1 inch apart on a prepared baking sheet. Repeat with remaining sheet of puff pastry, egg mixture and cheese mixture. Bake about 15 minutes or until the straws are golden in color. Cool on wire racks. Best served the same day but can be stored overnight in an airtight container. Makes 32 to 36 cheese straws.

Nutrition Facts
Servings Per Recipe 32 to 36 cheese straws Calories 130, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 109, Carbohydrate (g) 7, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet

Key Lime Tartlet

2009-12-11T13:28:00.000-07:00

Coconut-Macadamia Nut Pastry
4 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon finely shredded lime peel
1/2 cup lime juice (10 to 12 Key limes or 4 to 6 Persian limes*) or bottled Key lime juice
Few drops green food coloring (optional)
Sweetened Whipped Cream
1/4 cup coconut, toasted
3 tablespoons chopped macadamia nuts
Fresh Mint Sprigs (optional)
Directions
1. Prepare Coconut-Macadamia Nut Pastry. Preheat oven to 450°F. Divide dough into eight portions. On a floured surface, use your hands to slightly flatten one portion. Roll dough from center to edge into a circle about 5 inches in diameter. Transfer dough circle to a 4-inch tart pan that has a removable bottom. Press dough into fluted side of tart pan; trim edge. Using a fork, prick bottom and side of dough. Repeat with remaining dough portions. Line each dough shell with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry shells are golden. Transfer to a wire rack and cool. Reduce oven temperature to 350°F.

2. For filling: In a medium bowl, beat egg yolks with a wire whisk or fork. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Mix well.

3. Spoon filling into baked pastry shells. Place on a large baking sheet. Bake for 10 to 12 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2 to 3 hours or until completely chilled.

4. To serve, remove sides of tart pans. Using a pastry bag fitted with a round tip, pipe Sweetened Whipped Cream onto each slice (or using a spoon, top with whipped cream). Sprinkle with toasted coconut and chopped macadamia nuts. If desired, garnish with mint. Makes 8 tartlets.

Coconut-Macadamia Nut Pastry: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Using a pastry blender, cut in 1/2 cup cold butter until pieces are pea-size. Stir in 1/4 cup finely chopped coconut, toasted, and 2 tablespoons finely chopped macadamia nuts. In a small bowl, whisk together 2 egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. Cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.

Sweetened Whipped Cream: In a chilled small bowl, combine 3/4 cup whipping cream and 4 teaspoons powdered sugar. Beat with chilled beaters of an electric mixer on low to medium speed just until soft peaks form (tips curl over).

Bake Ahead Tip: Prepare as directed through step 3. Cover and chill for up to 2 days. Remove sides and garnish as directed in step 4.

Peppermint-Fudge Pie

2009-12-11T13:27:00.000-07:00

Chocolate Crumb Crust
1 cup sugar
1 5-ounce can (2/3 cup) evaporated milk
2 tablespoons butter
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints (4 cups) peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder*
10 striped round peppermint candies, crushed (1/4 cup)
Directions
1. Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.

2. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.

3. For meringue: In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.

4. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.

Chocolate Crumb Crust: Preheat oven to 375°F. Lightly coat an 8-inch springform pan with nonstick cooking spray; set aside. In a medium bowl, combine 1 cup very finely crushed vanilla wafers (about 22 cookies), 1/3 cup powdered sugar, and 3 tablespoons unsweetened cocoa powder. Stir in 3 tablespoons butter, melted. Pat crust mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.

Chocolate Mint Brownies

2009-12-11T13:10:00.001-07:00

BROWNIES
1/2 cup butter
4 ounces unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt

MINT FROSTING
1/4 cup softened butter
2 1/2 cups confectioners' sugar
1 1/2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Green food coloring
CHOCOLATE TOPPING
3/4 cup semisweet chocolate chips

Instructions
Heat the oven to 350º and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.

To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.

To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.

Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.

Chocolate Peppermint Candy Cupcakes

2009-12-11T13:06:00.001-07:00

From http://cupcakestakethecake.blogspot.com

Yield

Makes 36 cupcakes
Ingredients

* Chocolate Velvet Cake Batter (see below)
* 1 (12-ounce) package white chocolate morsels
* 1/2 cup crushed peppermint candy canes
* Vanilla Buttercream Frosting (see below)

Place 36 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.

Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on a foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.

Spread cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.

Chocolate Velvet Cake Batter

Yield

Makes about 8 1/2 cups
Ingredients

* 1 1/2 cups semisweet chocolate morsels
* 1/2 cup butter, softened
* 1 (16-ounce) package light brown sugar
* 3 large eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (8-ounce) container sour cream
* 1 cup hot water
* 2 teaspoons vanilla extract

Preparation

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

Vanilla Buttercream Frosting

Yield

Makes about 6 cups
Ingredients

* 1 cup butter, softened
* 2 (16-ounce) packages powdered sugar
* 2/3 cup milk
* 1 tablespoon vanilla extract

Preparation

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.

Pretty in Pink cupcakes

2009-12-11T13:03:00.001-07:00

1 package (about 18 ounces) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon red gel food coloring
1 container (16 ounces) vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)

1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.

2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Spoon batter into prepared muffin cups, filling three-fourths full.

3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw to room temperature before frosting.)

4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.

Vanilla-Peppermint Cupcakes

2009-12-11T12:59:00.001-07:00

1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature

Vanilla-Peppermint Frosting:

1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk

To make cupcakes:

Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.In a medium bowl, whisk together flour, baking powder and salt; set aside.In a small bowl, mix together milk and extracts; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

To make frosting:

In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

To frost:

Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!Top with crushed candy canes!

Turkey Tortilla soup

2009-11-24T17:18:00.000-07:00

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Mexican Chicken Lasagna

2009-11-24T16:46:00.001-07:00

1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 Cup lowfat cottage cheese
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken, reserve chicken broth
Additional chopped fresh cilantro leaves (optional)

Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese and 1 Cup of cottage Cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce and 3 Tbl. chicken broth over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

Savory Vegetables Rice Pilaf

2009-11-24T16:43:00.002-07:00

1 package (8 ounces) mushrooms, sliced
(about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2¼ cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper
to taste
¼ cup (1 ounce) grated fresh
Parmesan cheese

1. Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered,
on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
2. Add chicken broth and rice to cooker. Cover and microwave according to package directions,
carefully following recommended power levels and cooking times.
3. Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas
and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl;
sprinkle with Parmesan cheese.
Yield: 6 servings

Aloha Porkchops

2009-11-24T16:39:00.001-07:00

(yield- 6 servings, 6 points each not including rice)
6 lean porkchops
½ cup green pepper
½ cup chopped onion
20 oz canned crushed pineapple in juice, drained
18 oz Honey Mustard BBQ sauce

Place pork chops in greased crock pot. Sprinkle pepper and onion over chops. Spread pineapple over top. Pour BBQ sauce over all. Cook on low 6-8 hours or High 3-4 hours. Cut meat in pieces and serve over rice. If making a meal to freeze, put all ingredients in larger freezer bag. Freeze.

Cheesy Chicken Tortellini Bake

2009-11-24T16:36:00.002-07:00

½ c. finely chopped onion
1 clove garlic, pressed
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves
Optional: 1 c. frozen peas, grated Parmesan cheese

In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; cover with lid and bake at 400°F for 25 min. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours. Bake, covered, at 375°F for 25 min. May top with grated Parmesan cheese. (I found and used frozen tortellini but no refrigerated.)

Lemon Greek Chicken

2009-11-24T16:34:00.001-07:00

2-3 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 lemons
3 cloves garlic, pressed
1 red bell pepper, cut into 1" strips
1 red onion, cut into 1" wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)

Place chicken into freezer bag and store in freezer while prepping other ingredients. Zest and juice one lemon. Slice second lemon. Add ingredients to freezer bag, except potatoes. Squeeze to mix and coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and vegetables from bag and place in Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400°F for 45 min. (30 min. for tenderloins). Serve with mixed greens salad.

Hazelnut-Crusted Chicken with a Raspberry Sauce

2009-11-23T15:26:00.002-07:00

Raspberry sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)

Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries

For raspberry sauce:Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.

For chicken:Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.

Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.

Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.

Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.

Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Raspberry Sauce

2009-11-23T15:13:00.002-07:00

1 1/2 cups granulated sugar
1/4 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter, melted

Drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil.

Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, and butter.

Savory Raspberry Sauce

2009-11-23T15:10:00.001-07:00

1/4 cup raspberry jam (ideally seedless)
3 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1/2 tsp orange zest (optional)
1/2 tsp fresh thyme leaves (optional)
Pour all the ingredients into a bowl and whisk well to combine. Use a raspberry jam and Dijon mustard that you'd eat in other dishes.
Makes enough for about 2 to 2 1/2 pounds of meat

Ham and Pineapple Sauce

2009-11-23T09:07:00.000-07:00

1 (4 pound) boneless fully-cooked ham
3/4 cup water, divided
1 cup packed brown sugar
4 1/2 teaspoons soy sauce
4 1/2 teaspoons ketchup
1 1/2 teaspoons ground mustard
1 1/2 cups undrained crushed pineapple
2 1/3 tablespoons cornstarch

Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through.

Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.

Pumpkin Nut Bread

2009-11-20T10:50:00.004-07:00

2 c Flour
2 t baking powder
1/4 t. baking soda
1/2 t salt
1/2 t gr. ginger
1/4 t gr. cloves

Stir together in a mixing bowl, set aside.

1 c brown sugar
1/3 c shortening

Mix in a large bowl until well combined.

2 eggs

Beat into sugar mixture.

1 c pumpkin
1/4 c milk

Add and mix well. Add flour mixture mixing well.

1/2 c coarsely chopped pecan
1/2 c raisins or chocolate chips

Stir in.

Turn batter into a greased 9x5x3 inch loaf pan. Bake in a 350 oven for 55-60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Make 1 loaf.

Oven 350 degree.

Pumpkin Chocolate Cheesecake Pie

2009-11-16T14:44:00.000-07:00

Pinto Beans- canned

2009-11-12T15:29:00.002-07:00

I can not stand spending the price they want for canned refried beans. I do make then myself but often I want some beans and do not have the 10 hours minimum it takes to cook them. Then my sweet Mexican friend told me how to can them. I did and they are WONDERFUL! The best is the money I have saved not having to buy those expensive cans of refried beans!

Here is the recipe...

Soak Beans 12-18 hours (I used a big bag from Costco)
Drain and rinse
Fill jars 3/4 full with beans
Add onion, garlic, salt, cumin, bay leaf, etc.
Fill with boiling water

Pressure cook 15 # for 90 minutes. This is the trickiest part of the process. It is not easy to keep the pressure cooker at 15 pounds for 90 minutes!!!

Good luck!

Easy Italian Recipes

2009-11-12T15:28:00.000-07:00

Here is a fun link that I want to have access to...

http://www.delish.com/recipes/cooking-recipes/easy-italian-pasta-sauce-recipes?GT1=47027

White Chocolate-Cranberry Cake

2009-11-09T17:04:00.001-07:00

What You Need!
1-1/2 pkg. (9 squares) BAKER'S White Chocolate, divided
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
4 eggs
3 Tbsp. grated orange zest
5 Tbsp. orange juice, divided
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 cups fresh or frozen cranberries

PREHEAT oven to 350ºF. Grease and flour 9-inch tube pan or fluted tube pan. Chop 6 of the chocolate squares; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange zest and 3 Tbsp. of the orange juice; mix well. Add flour and baking powder; beat until well blended. Stir in chopped chocolate and the cranberries.

BAKE 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.

PLACE remaining 3 chocolate squares and remaining 2 Tbsp. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over cake. Let stand until glaze is firm.

Festive Cranberry Chicken Topper

2009-11-08T15:01:00.001-07:00

1 cup chopped cooked chicken breast
2 green onions, chopped
1/4 cup chopped dried cranberries
1 Tbsp. OSCAR MAYER Real Bacon Bits
3 Tbsp. KRAFT Light Classic Caesar Dressing
1 Tbsp. GREY POUPON Savory Honey Mustard
36 TRISCUIT Rosemary & Olive Oil Cracker
2 romaine lettuce leaves, each torn into 18 pieces
Make It!
COMBINE all ingredients except crackers and lettuce.
REFIGERATE 1 hour.
TOP crackers with lettuce and chicken mixture just before serving.
Kraft Kitchens Tips
Substitute
Prepare using original TRISCUIT Crackers.
Creative Leftovers
This tasty appetizer is a great way to use up leftover cooked chicken or turkey.
Make Ahead
Prepare chicken mixture as directed. Refrigerate up to 24 hours before using as directed.

Garlic Shrimp Topper

2009-11-08T14:56:00.001-07:00

24 uncooked medium shrimp (about 1/2 lb.), peeled, deveined
2 cloves garlic, minced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. fat-free milk
24 TRISCUIT Roasted Garlic Crackers
2 tsp. chopped fresh parsley
Make It!
COOK and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
MIX next 4 ingredients; spread onto crackers. Top with shrimp and parsley.

Make Ahead
Neufchatel mixture and cooked shrimp can be stored in separate containers in refrigerator until ready to use. Use to top crackers as directed just before serving.

Special Extra
For a special presentation, make cracker cups. Soak crackers, 12 at a time, in 2 eggs beaten with 1/2 cup water for 8 min., turning after 4 min. Press 1 onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray. Bake at 350ºF for 8 to 10 min. or until lightly browned. Carefully remove cups from pan; place on baking sheet sprayed with cooking spray. Bake 20 to 25 min. or until crisp. Remove to wire racks; cool completely before filling with Neufchatel cheese mixture and shrimp. Makes 24 servings.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.

Ritz Spinach-Cheese Torte

2009-11-08T14:53:00.000-07:00

34 RITZ Crackers, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)
Make It!
HEAT oven to 350ºF.
CRUSH 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
BEAT cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
BAKE 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Kraft Kitchens Tips
How to Bake in 9-inch Pie Plate
Don't have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
Refrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.

Antipasto Wreath

2009-11-08T14:48:00.000-07:00

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup chopped OSCAR MAYER Pepperoni
1/2 cup KRAFT 100% Grated Three Cheese Blend
1/4 cup chopped black olives
2 Tbsp. chopped fresh basil
6 Tbsp. chopped roasted red peppers, divided
1 Tbsp. chopped fresh parsley
fresh basil leaves
RITZ Crackers
Make It!

MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.

REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.

TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.
Kraft Kitchens Tips
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers.
Variation
Serve with RITZ Snowflake Crackers, or TRISCUIT or WHEAT THINS Crackers.

Layered Sundried Tomato and Artichoke Spread

2009-11-08T14:46:00.001-07:00

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
Make It!

CUT cream cheese horizontally into 3 slices using dental floss. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.

COMBINE artichokes and pesto; spoon over second cream cheese layer.

TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Kraft Kitchens Tips
How to Cut Cream Cheese with Dental Floss
Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.
Substitute
Serve with WHEAT THINS or TRISCUIT Crackers.
Make Ahead
Prepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.

Hot Apple Pie Dip

2009-11-08T14:44:00.002-07:00

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers

HEAT oven to 375°F.
MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.
SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.
BAKE 10 to 12 min. or until heated through. Serve with crackers.
Kraft Kitchens Tips
Substitute
Substitute ground cinnamon for the pumpkin pie spice.
Variation
Serve with WHEAT THINS Lightly Cinnamon Snack Crackers.

Rhubarb Raspberry Pie

2009-11-03T18:00:00.001-07:00

1-3/4 cups sugar
1/3 cup all-purpose flour
4 cups chopped fresh rhubarb or frozen rhubarb*
1 medium cooking apple, peeled and coarsely shredded
1 recipe Pastry for a Double-Crust Pie (recipe follows)
1 cup raspberries
Directions

1. In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.

*Note: If using frozen rhubarb, use 1/2 cup flour instead of 1/3 cup; toss the chopped rhubarb with the sugar and flour mixture. Let the mixture stand about 30 minutes or until the fruit is partially thawed but still icy. Stir well. Gently fold in the raspberries and apple. Transfer rhubarb mixture to the pastry-lined pie plate. Continue as directed except bake pie for 50 minutes. Remove foil from edges and bake 10 to 20 minutes more or until the top is golden and the fruit is tender.

Pastry for a Double-Crust Pie: In a bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.

Cranberry chocolate Nut pie

2009-11-03T17:26:00.000-07:00

3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)

1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.

2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.

3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.

4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.

Pumpkin Chocolate Cheesecake Pie

2009-11-03T17:24:00.000-07:00

1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.

2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.

3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.

4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.

Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.

Pumpkin-Filled Cream Puffs with Maple-Caramel Sauce

2009-11-03T16:12:00.001-07:00

3/4 cup water
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
3 eggs
1 recipe Pumpkin Mousse
1 recipe Maple-Caramel Sauce
1/2 cup coarsely chopped pecans, toasted

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.

2. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.

3. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Makes 8 servings.

Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.

Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm.

Make-Ahead Directions: Prepare as directed through Step 2. Layer cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.

Triple-Cheese Torta

2009-11-03T16:06:00.000-07:00

2 8-oz. pkg. cream cheese, softened
4 oz. Gruyere or Swiss cheese, finely shredded (1 cup)
2 oz. blue or feta cheese, crumbled (1/2 cup)
Skillet Roasted Tomato Topper or Apple-JalapenoTopper (see below)
Directions

1. Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.

2. Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.

3. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.

4. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.

5. To serve, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.

Skillet Roasted Tomato Topper: In a skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.

Apple-Jalapeno Topper: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar. EACH SERVING: 98 cal., 9 g total fat (5 g sat. fat), 28 mg chol., 105 mg sodium, 2 g carbo., 0 g dietary fiber, 3 g protein. Daily Values: 7% vit. A, 2% vit. C, 8% calcium, 2% iron.