French Silk Chocolate Pie

CRUST:
1 Pillsbury Refrigerated pie crust (from 15-oz. pkg.)

FILLING:
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 tsp. vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed

TOPPING:
1/2 cup sweetened whipped cream
Chocolate curls, if desired

Instructions:

1. Heat oven to 450. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

2. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Add cooled chocolate and vanilla; blend well.

3. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls.

Store in refrigerator.





Recipe Fact
Mrs. Kendall E. Cooper of Silver Spring, Maryland, brought this ultra-rich chocolate pie to the 3rd Bake-Off Contest. Her original recipe included raw eggs, but this updated, safer version calls for pasteurized eggs or egg product.

Source: Pillsbury Classic Cookbooks (#219)
The Best From 50 Years of Bake-Off Contests, May 1999

De Lime in De Coconut Cheesecake

Ingredients

For the crust:

1 cup graham cracker crumbs
1/2 cup sweetened shredded coconut
3 tbsp sugar
1 tsp grated lime zest
3 tbsp butter, melted


For the filling:
4 (8 oz.) packages cream cheese, softened
4 eggs
1 (15 oz.) can sweetened cream of coconut milk
1/2 cup sour cream
2 tsp grated lime rind
1/4 cup fresh lime juice
1 tsp vanilla sweetened whipped cream and lime wedges (optional)


Directions

Preheat the oven to 325 F.

To prepare the crust, combine all the ingredients in the bowl of a food processor. Process until just blended.

Press in the bottom and about 1/2 inch up the sides of a 10-inch springform pan.

To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smooth. Reduce the speed to low. Add the eggs, one at a time. Beat well. Add the remaining filling ingredients. Beat well. Scrape the bottom and the sides of the bowl occasionally.

Scrape the filling into the crust.

Bake for 75 to 90 minutes, until the center jiggles slightly when the pan is tapped.

Remove from the oven and run a knife around the inside of the pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.

Garnish with the whipped cream and lime wedges, if desired.

Makes 16 servings




Recipe Source: American Profile - Shelia Suhan

Almond Butter Cookies

Ingredients:

1 cup butter, softened
1/3 cup confectioners' sugar
1 cup ground almonds
1 tsp alomond extract
2 cups flour

Garnish: confectioners' sugar, edible glitter



Directions:

Preheat the oven to 350 F.

Lightly grease the baking sheets.

In a large bowl and using an electric mixer, beat the butter and confectioners' sugar until creamy.

Add the almonds and the almond extract. Beat well.

Slowly beat in the flour.

Shape the dough into 1-inch balls. Place on the prepared baking sheets.

Bake for 18 minutes or until lightly browned. Immediately remove the cookies to waxed paper.

Garnish by sifting generous amounts of confectioners' sugar over the warm cookies. Sprinkle with edible glitter, if desired.

Makes 36 cookies



Recipe Source: Victoria Magazine - Party Favorites

Cheddar Parmesan Potatoes

Ingredients:

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs



Directions:

In a saucepan, melt butter over low heat.

Stir in flour until smooth.

Gradually add milk.

Cook and stir over medium heat until mixture thickens.

Remove from heat and add salt and cheeses.

Stir until Cheddar cheese melts.

Place potatoes in a greased 2-quart baking dish and
add cheese mixture, stirring gently to mix.

Sprinkle bread crumbs on top.

Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.


Source

Fat Tuesday Shrimp Creole Over Dirty Rice

Louisiana Dirty Rice

1/4 Cup Onion, chopped
1/4 Cup Celery, chopped, leaves, too
1/2 lb. Fresh Andouille or Pork Sausage

In large skillet, brown sausage with the onion and celery until the
sausage is just cooked and crumbled and the vegetables have softened.
If sausage produces excess fat, drain.
If using Jungle Jim's fresh sausage, no need to drain.

To the browned sausage mixture, add:

1 Cup White Long Grain Rice, uncooked
2 Cups Water
1 1/2 Tsp. Ground Cumin

Stir ingredients together and bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes or until rice is
tender.

While your Dirty Rice is simmering . . .



Fat Tuesday Shrimp Creole

2 Tab. Canola Oil or Extra Virgin Olive Oil
1/2 Cup Onion, chopped
1/2 Cup Green Bell Pepper, chopped
1/4 Cup Celery, chopped

Heat oil over medium high heat and sauté vegetables until tender, about
4-5 minutes.

Add:

2 Cloves Garlic, minced

Cook one minute more.

Sprinkle vegetables with:

1 Tsp. Creole Seasoning*
1/4 Tsp. Cayenne Pepper or to taste

Stir mixture thoroughly.


Add:

1 - 14.5 oz. Can of diced tomatoes, undrained
1/4 Cup White wine, water, tomato juice, or tomato sauce
1 Bay Leaf

Bring mixture to a boil.
Cover, reduce heat to low and simmer 10 minutes.


Add:

1 lb. Fresh, raw Shrimp, cleaned, shelled, and deveined

Simmer, covered, 4-5 minutes or until shrimp is opaque.

Remove Bay leaf and discard.

Check seasoning and add salt and pepper and additional spice to taste.
(Some Louisiana cooks swear by adding a pinch of sugar and a dash of hot
sauce at the end of the dish!)

Sliced Green Onion and Chopped Fresh Parsley

Spoon Dirty Rice into a low bowl or plate and top with Shrimp Creole.
Sprinkle chopped green onion and parsley over top and serve.
Don't forget a bottle of hot sauce for the table!

Makes 4 scrumptious dinner servings.

Source: Recipes from WCPO.com, the Web site of WCPO-TV in Cincinnati, Ohio

Chocolate Cherry Upside-Down Cake

Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract (optional)
1 can (21 oz.) cherry pie filling
1-2/3 cups all-purpose flour
1 cup sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil

1 teaspoon white vinegar
1/2 teaspoon vanilla extract


Directions:

1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate.

Serve warm with whipped cream . . . wait . . .
vanilla ice cream sounds better :-)

UPDATE:

The concept is awesome, however, the cake in this recipe was dry
 and there were not enough cherries to make a significant topping.

When I make this again, I will use a cake mix and
 double the cherry mixture.


From my personal recipe collection, origin not known

Shrimp and Pasta

The combination of shrimp and pasta is among my favorites. You won't be surprised to know I have many variations. This is one that is quick, easy and delicious. Serve with lots of parmesean cheese and italian bread!

Ingredients:

2 lbs. raw shrimp, cleaned
2 Tbs. butter
2 Tbs. olive oil
4 cloves garlic, chopped
1 tsp. red pepper flakes
1 tsp. Old Bay season
1 lb. angel hair pasta



Directions:

Cook pasta according to package directions. In a large skillet melt butter into olive oil and lightly saute the garlic. Add shrimp and sprinkle with pepper flakes and Old Bay. Saute just until shrimp begin to turn pink.

Add your cooked pasta to the pan and finish cooking the shrimp.

Do not overcook!

Mexican Shrimp Dip

Ingredients:

8 oz cream cheese
2 T milk
dash of salt and pepper
1/2 c Heinz chili sauce
1 c fresh or frozen tiny shrimp-drain, rinse, pat dry
4 chopped green onions
3/4 c red bell peppers
4 oz sliced black olives-drain and pat dry
4 oz mozzarella or Monterey Jack cheese-grated
Party crackers or party bread slices



Directions:

Mix cream cheese, milk, salt, and pepper in small bowl smooth.

Spread on a serving plate.

Top with remaining ingredients in the order listed in even layers.

Cover and chill 1-4 hours.

Serve with crackers or bread slices.



From my personal recipe collection ~ origin not known

Fried Dough

The smell of the Florida State Fair is what came to mind when I found this recipe. My grandmother used to make a pastry similar to the fried dough at the fair, although it was more like bite sized pieces.

Ingredients:

8 eggs
1 cup sugar1 tsp. salt1 pint milk, warm1 stick butter soft4 cups flour
2 packages yeast

Directions:

Pour yeast in 1 cup warm milk
and 1 tablespoon of sugar, stir.

Sift together flour, salt, and
sugar and make a well in mixture.

Add eggs and milk a little at a time.

Add butter.

Stir well.

Mix thorough and place dough in large greased bowl.

Cover and let rise for about 11/2 to 2 hours.

When dough rises and appears light in texture,
cut off some of the dough and stretch it with your hands.

Drop into hot fat and fry until golden brown.

Add anything you would like to the fried dough,
such as powdered sugar, cinnamon and sugar.

This recipe was given to me by a friend - origin unknown

Boiled Lobster

I'll never forget the first time I had my first broiled lobster.  It was one of my first dates . . . he ordered lobster and I thought I would order the same thing.

When the waiter presented us with our meal, he also handed us nut crackers and bibs.  I didn't have the slightest idea what to do with this whole lobster sitting in front of me.

So I watched my date eat his lobster and tried to do what he did.  I made such a mess!

Needless to say, I never ordered a lobster at a restaurant again, but I do love to make a mess with a lobster in the comfort of my home.

The recipe comes from my personal collection.

Ingredients:

3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters


Directions:

Pour the water into a large pot and add the onions,
garlic, lemons, oranges, celery, black pepper, seasoned salt
and jalapeno peppers.

Bring to a full rolling boil and boil for 20 minutes.

Add the lobsters and place a lid over the pot.
Boil for 15 minutes.

Remove the lobsters from the pot, and place in a
colander under cool running water to stop the cooking.

Serve.

Coconut Cookies

Ingredients:

1/2 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1 cup flaked coconut


Directions:

In a large bowl, cream the butter and the sugars until light and fluffy.

Beat in the egg and the vanilla.

Combine the flour, baking powder, and the salt.

Gradually add to the creamed mixture. Mix well.

Stir in the coconut.

Shape into two 3 1/2 inch rolls.

Wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.

Unwrap and cut into 1/8 inch slices.

Place 2 inches apart on ungreased baking sheets.

Bake at 425 F for 5-7 minutes or until lightly browned.

Remove to wire racks to cool.

Makes 4 1/2 dozen cookies


SOURCE: Taste of Home

Caramel Cashew Chewies

Ingredients:

3/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 1/2 cups flour
1 cup old fashioned oats
1 pkg. (14 ozs.) caramels
1/3 cup half-and-half
1 cup semisweet chocolate chunks
1 cup salted cashew halves, chopped



Directions:

In a large bowl, cream the butter and the brown sugar.

Beat in the egg.

Stir in the flour and the oats.

Press into a 13 x 9 inch baking dish coated with cooking spray.

Bake at 350 F for 15-18 minutes or until golden brown.

Meanwhile, in a small saucepan, combine the caramels and the cream.
Cook over low heat for 4-5 minutes or until the caramels are melted.
Stir occasionally.

Pour over the crust. Sprinkle with the chocolate chunks and the cashews.

Bake for 8-10 minutes or until the chocolate is melted.

Cool on a wire rack before cutting. Makes 3 dozen depending on size cut.


Recipe Source: Taste Of Home - Amber Kieffer

Cookies and Bars

If you have a sweet tooth and love to make
cookies and bars, here's a great find . . .
an awesome listing of recipes for all types of cookies . . .


Cookies and bars


I've added this website to the links
section on the side bar
for future reference

Southern Sausage Balls

1 lb. hot sausage (Jimmy Dean breakfast sausage)

3 cups of Bisquick

1 cup water

12 ounces sharp shredded cheese

 

Mix all ingredients blending well…….use your hands……

Roll into small balls and bake 350 degrees for 15 minutes

Makes about 4 dozen balls


This recipe has been a part of our family
parties  for as long as I can remember.

Creole Green Beans

Green beans are low in calories and loaded with nutrients — an excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, foliate, and iron . . . they are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Substitute olive oil instead of butter and use fresh green beans to make this recipe healthier.  Bacon? Up to you . . . but bacon makes everything better.

1/4 cup unsalted butter

1 (14 ounce) package frozen green beans

6 thick slices bacon, chopped

1/2 onion, chopped

1/2 green bell pepper, chopped

2 cloves garlic, chopped

1 teaspoon cayenne pepper

1 teaspoon Creole seasoning

1/4 teaspoon ground black pepper

salt to taste

Melt butter over medium heat in a large skillet. 

Stir in green beans, bacon, onion, green pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. 

Stir in cayenne pepper, Creole seasoning, and black pepper. Cover; reduce heat to low. 

Simmer until vegetables are tender, about 20 minutes. 

Season to taste with salt. 

Source: http://groups.yahoo.com/group/DoriesRecipeBox/

Ham and Swiss Cheese Potato Bake

There is nothing like an awesome meal that
is quick and easy . . . this is comfort food!

Serves: 6

Prep. time: 10 minutes

Cooking time: 65 minutes




1 package Betty Crocker® julienne potatoes
2 1/2 cups boiling water
2/3 cup milk
1 1/2 cups cubed fully cooked ham
1 cup shredded Swiss cheese, (4 ounces)
1/2 cup plain dry bread crumbs





Heat oven to 400°F.

Stir together potatoes, sauce mix and boiling water in
ungreased 2-quart casserole. Stir in milk, ham and cheese.

Bake uncovered 50 minutes; sprinkle with bread crumbs.

Bake 10 to 14 minutes longer or until top is golden brown.







Source: Betty Crocker® Cookbook

Cooking and Cleaning Tips

This article from the Old Farmer's Almanac website was meant for the holidays, but they are great tips for any day of the year! I have added the website link on the sidebar for future reference . . . check out their cooking and recipe section, it is awesome!

• Before you cook even one holiday recipe, remove kitchen clutter, making as much room as you can for holiday preparations. Cast a cold, hard eye on those kitchen counters. Get out a large cardboard box and fill it with all the things you won't need, and stash the box in the attic or basement.
  
  
• Attack the refrigerator. Discard everything that's past its prime. Make space to chill bowls of cookie dough, batches of eggnog, and perishable food gifts you may receive.
  
  
• Read recipes carefully and think through every special meal you'll cook. Organize your work area. Pay special attention to pan sizes and the space you will need for such activities as rolling dough and combining several bowls of ingredients.
  
  
• Check to make sure you have plenty storage containers and materials, including of plastic wrap, waxed paper and aluminum foil. If you use glass or plastic containers with snap-on lids, organize them so they're easy to find—and that includes the lids that fit them.
  
  
• Clean as you go. Make a habit of washing, drying, and putting away equipment as soon as you can after using it.
  
  
• If you face a roasting pan with baked-on grease and gunk, fill the sink with hot water, add 2 tablespoons of dishwasher detergent, and soak the pan overnight. Then scrub it with steel wool.
  
  
• If you burn something and it sticks to the bottom of the pan, let the pan cool off. Scrape out as much of the burned food as you can. Then fill the pan with cold water and add 3 tablespoons of salt or baking soda. Let it sit overnight. In the morning, bring the water slowly to a boil and let it simmer for 20 minutes. The pan should just wipe clean.
  
  
• If your glassware looks cloudy, put 1 to 2 tablespoons of lemon juice in the offending vessel and fill it to the top with hot water. Let it sit for at least three hours. Then rinse it out and wash it in warm, soapy water.
  
  
• When cleaning heavily tarnished silver, rub it with a damp cloth sprinkled with salt; then wash off the salt and polish the silver. If you run out of silver polish, use toothpaste. It works just as well and smells a whole lot better.

Source: Old Farmer's Almanac website

Focaccia

Ingredients

1 teaspoon white sugar
1 package active dry yeast (.25 oz)
1/3 cup warm water (110 degrees)
2 cups all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475 degrees.

Deflate the dough and turn it out onto a lightly floured surface; knead briefly.

Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, wait about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. Keep close watch the first time you make this recipe so you will know how long to bake it the next time.

Salsa Cornbread

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 3 large eggs, lightly beaten
• 1/2 cup buttermilk, or equivalent buttermilk powder
• 1 tablespoon butter, melted
• 1 tablespoon honey
• 1/2 cup drained canned corn kernels
• 1 small onion, diced
• 1/2 cup chopped tomato
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup grated Cheddar cheese

Preparation:

1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
   
   
2. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
   
   
3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
   
   
4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

Source: LifeScript.com

Almond Party Spread Cream Cheese

1 package cream cheese -- (8 ounce) 1 1/2 cups grated Swiss cheese -- (6 ounces) 1/3 cup mayonnaise or salad dressing 2 tbl chopped green onion 1/4 tsp ground nutmeg 1/8 tsp pepper 1/3 cup sliced -- toasted almonds Crackers

Preheat oven to 350 degrees.

Thoroughly mix all ingredients
except crackers and spread into a 9
inch pie plate.

Bake 15 minutes, stirring after 8 minutes.

Serve with crackers.

Makes approximately 2 1/2 cups

Super Bowl Sunday Snacks
Source: Home Cooking January 1996