1 9-inch pie crust -- pre-baked for 12 minutes at 350
degrees
1 cup brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups pecans (toasted and chopped)
Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees on a candy thermometer.
Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).
Pour into pre-baked pie shell and bake for approximately 30-35 minutes.
Cool.
Serves 6-8
Source: The Florida Department of Agriculture
http://www.fl-ag.com
Sunday, November 29, 2009
Saturday, November 14, 2009
Cream cheese pound cake
Can't wait to try this one out!
1 1/2 C. butter softened
1 (8 oz) pkg. cream cheese softened
3 C. sugar
6 eggs
2 t. vanilla extract
1 t. lemon extract
3 C. all purpose flour
1/2 t. baking powder
1/4 t. salt
Confectioners' sugar
sliced fresh strawberries and whipped cream optional
In a large bowl cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.
Pour into a greased and flour 10" fluted tube pan. Bake at 325 for 50-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries.
http://groups.yahoo.com/group/
Thursday, November 5, 2009
7-Layer Meatless Tortilla Pie
from Campbell's Kitchen
Prep Time: 20 min.
Bake Time: 40 min.
Prep Time: 20 min.
Bake Time: 40 min.
Ingredients:
| 2 cans (about 15 ounces each) pinto beans, rinsed and drained |
| 1 cup Pace® Picante Sauce |
| 1/4 tsp. garlic powder or 1 clove garlic, minced |
| 2 tbsp. chopped fresh cilantro leaves |
| 1 can (about 15 ounces) black beans, rinsed and drained |
| 1 small tomato, chopped (about 1/2 cup) |
| 7 flour tortillas (8-inch) |
| 8 oz. shredded Cheddar cheese (about 2 cups) |
Directions:
| Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder. Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl. Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil. Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired. Serves 6. |
 |  | |
| |
Wednesday, November 4, 2009
Turtle Praline Tart
1 refrigerated pie pastry
36 caramels
1 C. heavy whipping cream divided
3 1/2 C. pecan halves
1/2 C. semi sweet chocolate chips
On a lightly floured surface unroll pastry. Transfer to an 11" fluted tart pan with removeable bottom; trim edges. Line unpriced pastry with a double thickness of heavy duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5-7 minutes longer or until light golden brown.
In a large saucepan, combine caramels and 1/2 C. cream. Cook and stir over medium low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust.
In a small microwave safe bowl, melt chips, drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream serve with tart.
Source:
http://groups.yahoo.com/group/DoriesRecipeBox/
36 caramels
1 C. heavy whipping cream divided
3 1/2 C. pecan halves
1/2 C. semi sweet chocolate chips
On a lightly floured surface unroll pastry. Transfer to an 11" fluted tart pan with removeable bottom; trim edges. Line unpriced pastry with a double thickness of heavy duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5-7 minutes longer or until light golden brown.
In a large saucepan, combine caramels and 1/2 C. cream. Cook and stir over medium low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust.
In a small microwave safe bowl, melt chips, drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream serve with tart.
Source:
http://groups.yahoo.com/group/
Thursday, October 22, 2009
Panera Bread's Baked Potato Soup
Panera Bread is one of my favorite places to hang out . . . rarely do I miss out on a cup of this awesome soup.
4 large baking potatoes
5 slices bacon
1/2 cup butter
1 large onion, diced
1/2 cup all-purpose flour
6 cups milk
2 teaspoons coarse salt
1 teaspoon pepper
1 1/2 cups (6-ounces) grated cheddar cheese, divided
1 cup sour cream
Preheat oven to 400 degrees
Scrub potatoes well and prick several times with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.
Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.
In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato, salt, pepper, crumbled bacon, and 1 cup cheese.
Stir while cooking until cheese is melted, add in sour cream. Additional milk may be added to adjust thickness.
4 large baking potatoes
5 slices bacon
1/2 cup butter
1 large onion, diced
1/2 cup all-purpose flour
6 cups milk
2 teaspoons coarse salt
1 teaspoon pepper
1 1/2 cups (6-ounces) grated cheddar cheese, divided
1 cup sour cream
Preheat oven to 400 degrees
Scrub potatoes well and prick several times with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.
Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.
In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato, salt, pepper, crumbled bacon, and 1 cup cheese.
Stir while cooking until cheese is melted, add in sour cream. Additional milk may be added to adjust thickness.
Wednesday, October 14, 2009
Cherry Chocolate Cobbler
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 c. milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 c. nuts, finely chopped
Preheat oven to 350 degrees.
In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are the size of large peas.
Melt Nestle's semi-sweet chocolate morsels over hot (not boiling) water. Remove from heat and cool slightly at room temperature (about 5 minutes).
Add milk and egg to melted chocolate and mix well.
Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 degrees for 40 - 45 minutes.
Serve warm with heavy cream.
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 c. milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 c. nuts, finely chopped
Preheat oven to 350 degrees.
In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are the size of large peas.
Melt Nestle's semi-sweet chocolate morsels over hot (not boiling) water. Remove from heat and cool slightly at room temperature (about 5 minutes).
Add milk and egg to melted chocolate and mix well.
Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 degrees for 40 - 45 minutes.
Serve warm with heavy cream.
Makes 6 servings.
Monday, September 14, 2009
Coconut Oatmeal Crispies
1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flour
1 cup flaked coconut
1 tsp baking soda
1 tsp salt
In a mixing bowl, cream the shortening and both sugars until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the vanilla.
Combine the oats, flour, coconut, baking soda, and the salt. Gradually add to the creamed mixture.
Shape into two 6 inch rolls. Wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.
Unwrap the dough and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 F for 8 to 10 minutes or until golden brown.
Remove to the wire racks to cool. Makes 4 dozen
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flour
1 cup flaked coconut
1 tsp baking soda
1 tsp salt
In a mixing bowl, cream the shortening and both sugars until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the vanilla.
Combine the oats, flour, coconut, baking soda, and the salt. Gradually add to the creamed mixture.
Shape into two 6 inch rolls. Wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.
Unwrap the dough and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 F for 8 to 10 minutes or until golden brown.
Remove to the wire racks to cool. Makes 4 dozen
Wednesday, August 26, 2009
Caramel Cream Sandwich Cookies
Cookies:
3/4 cup packed brown sugar
1 cup butter, softened
1 egg yolk
2 cups flour
Frosting:
2 tbsp butter (do not use margarine)
1 1/4 cups powdered sygar
1/2 tsp vanilla
4 to 5 tsp milk
In a large bowl, beat the brown sugar and 1 cup butter with an electric mixer on medium speed. Scrape the bowl occasionally until light and fluffy.
Beat in the egg yolk.
On low speed, beat in the flour until well blended.
If necessary, cover with plastic wrap and refrigerate for 15 minutes for easier handling.
Heat the oven to 325 F.
Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With a fork dipped in flour, flatten each ball to 1 1/2 inches round.
Bake for 10 to 14 minutes or until light golden brown. Cool for 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in a 2-quart saucepan, heat 2 tablespoons butter over medium heat, stirring constantly, until light golden brown. Remove from the heat. Stir in the remaining frosting ingredients. Add enough milk until smooth and spreadable. Spread 1 teaspoon of frosting between the bottoms of pairs of cooled cookies.
Makes 30 sandwich cookies
Recipe Source: Pillsbury Bake-Off - Helen Beckman
3/4 cup packed brown sugar
1 cup butter, softened
1 egg yolk
2 cups flour
Frosting:
2 tbsp butter (do not use margarine)
1 1/4 cups powdered sygar
1/2 tsp vanilla
4 to 5 tsp milk
In a large bowl, beat the brown sugar and 1 cup butter with an electric mixer on medium speed. Scrape the bowl occasionally until light and fluffy.
Beat in the egg yolk.
On low speed, beat in the flour until well blended.
If necessary, cover with plastic wrap and refrigerate for 15 minutes for easier handling.
Heat the oven to 325 F.
Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With a fork dipped in flour, flatten each ball to 1 1/2 inches round.
Bake for 10 to 14 minutes or until light golden brown. Cool for 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in a 2-quart saucepan, heat 2 tablespoons butter over medium heat, stirring constantly, until light golden brown. Remove from the heat. Stir in the remaining frosting ingredients. Add enough milk until smooth and spreadable. Spread 1 teaspoon of frosting between the bottoms of pairs of cooled cookies.
Makes 30 sandwich cookies
Recipe Source: Pillsbury Bake-Off - Helen Beckman
Tuesday, August 25, 2009
Colorful Caramel Bites
1 cup + 6 Tbs. flour, divided
1 cup quick-cooking or old-fashioned oats, uncooked
3/4 cup brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, melted
1-3/4 cups "M&M's" semi-sweet chocolate mini baking bits, divided
1-1/2 cups chopped pecans, divided
12 oz. jar caramel ice cream topping
Heat oven to 350.
Combine 1 cup flour, oats, sugar, baking soda and salt;
blend in melted butter to form crumbly mixture.
Press half the crumb mixture onto bottom of 9x9 inch baking pan;
bake 10 minutes.
Sprinkle with 1 cup "M&M's" baking bits and 1 cup nuts.
Blend remaining 6 Tbs. flour with caramel topping; pour over top.
Combine remaining crumb mixture, remaining 3/4 cup "M&M's" and remaining 1/2
cup nuts; sprinkle over caramel layer.
Bake 20 to 25 minutes or until golden brown.
Cool completely.
Cut into squares. Makes 36 bars.
Source: Favorite Brand Name 100 Best Bake Sale Recipes
1 cup quick-cooking or old-fashioned oats, uncooked
3/4 cup brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, melted
1-3/4 cups "M&M's" semi-sweet chocolate mini baking bits, divided
1-1/2 cups chopped pecans, divided
12 oz. jar caramel ice cream topping
Heat oven to 350.
Combine 1 cup flour, oats, sugar, baking soda and salt;
blend in melted butter to form crumbly mixture.
Press half the crumb mixture onto bottom of 9x9 inch baking pan;
bake 10 minutes.
Sprinkle with 1 cup "M&M's" baking bits and 1 cup nuts.
Blend remaining 6 Tbs. flour with caramel topping; pour over top.
Combine remaining crumb mixture, remaining 3/4 cup "M&M's" and remaining 1/2
cup nuts; sprinkle over caramel layer.
Bake 20 to 25 minutes or until golden brown.
Cool completely.
Cut into squares. Makes 36 bars.
Source: Favorite Brand Name 100 Best Bake Sale Recipes
Thursday, August 13, 2009
Crab Toast
I have not tried this recipe personally, but plan on trying it out soon. I would use real crab meat! Don't know what the originator of the recipe considers to be Italian cheese blend, but I would use mozzarella cheese . . .
1 loaf French bread
1/4 C. butter cubed
4 plum tomatoes peeled and finely chopped, divided
1 jalapeno pepper seeded and chopped
2 garlic cloves minced
2 t. minced fresh cilantro
2 (8 oz) pkg. imitation crab meat
3/4 C. ricotta cheese
1/2 C. sour cream
2 C. shredded Italian cheese blend divided
Cut bread in half horizontally, hollow out top and bottom leaving 1" shells. Crumble removed bread, set aside.
In a large skillet melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.
In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 C. cheese blend. Spoon into bread shells. Place on an ungreased baking sheet.
Bake at 375 for 15 minutes.
Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.
Source: Dorie @ http://groups.yahoo.com/group/DoriesRecipeBox/
1 loaf French bread
1/4 C. butter cubed
4 plum tomatoes peeled and finely chopped, divided
1 jalapeno pepper seeded and chopped
2 garlic cloves minced
2 t. minced fresh cilantro
2 (8 oz) pkg. imitation crab meat
3/4 C. ricotta cheese
1/2 C. sour cream
2 C. shredded Italian cheese blend divided
Cut bread in half horizontally, hollow out top and bottom leaving 1" shells. Crumble removed bread, set aside.
In a large skillet melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.
In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 C. cheese blend. Spoon into bread shells. Place on an ungreased baking sheet.
Bake at 375 for 15 minutes.
Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.
Source: Dorie @ http://groups.yahoo.com/group/
Sunday, August 2, 2009
Apple Crisp Muffins
3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp. salt
1 medium apple, pared and copped
1/2 tsp cinnamon
Crisp:
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine
3/4 tsp cinnamon
Heat oven to 400.
Grease muffin pan.
Beat milk, oil and egg. Add apples. Stir in
flour, sugar, baking powder, salt and cinamon, all at once, until flour is
moistened.
Divide into muffin tray.
Mix the crisp ingredients together,
generously top each muffin with the crisp mixture.
Bake about 18-20 minutes.
(makes 1 dozen)
1/2 cup vegetable oil
1 egg
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp. salt
1 medium apple, pared and copped
1/2 tsp cinnamon
Crisp:
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine
3/4 tsp cinnamon
Heat oven to 400.
Grease muffin pan.
Beat milk, oil and egg. Add apples. Stir in
flour, sugar, baking powder, salt and cinamon, all at once, until flour is
moistened.
Divide into muffin tray.
Mix the crisp ingredients together,
generously top each muffin with the crisp mixture.
Bake about 18-20 minutes.
(makes 1 dozen)
Thursday, July 30, 2009
Double Coconut Cream Pie
1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut
For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir
in milk and cream of coconut. Cook and stir over medium heat till thickened
and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the
hot milk mixture into the beaten egg yolks, stirring constantly. Return all
the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes
more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut
and 2 tsp. vanilla. Pour filling into baked pastry shell.
For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg
whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric
mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl.
at a time, till stiff peaks form. Evenly spread meringue over hot filling;
seal to pastry edge. Sprinkle with 2 tbl. coconut.
Bake in 350°F oven for 15 minutes. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut
For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir
in milk and cream of coconut. Cook and stir over medium heat till thickened
and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the
hot milk mixture into the beaten egg yolks, stirring constantly. Return all
the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes
more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut
and 2 tsp. vanilla. Pour filling into baked pastry shell.
For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg
whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric
mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl.
at a time, till stiff peaks form. Evenly spread meringue over hot filling;
seal to pastry edge. Sprinkle with 2 tbl. coconut.
Bake in 350°F oven for 15 minutes. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.
Coconut Macadamia Nut Pie
1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted
Heat oven to 450°F.
Place piecrust into 9" pie plate and crimp edges.
Bake at 450°F for 10 min.
Cool completely.
Reserve 3 tbl. of the cream of coconut.
In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min.
Take off heat and stir in half of the nuts.
Pour filling into cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.
Spread over top of pie.
Top with remaining nuts and toasted coconut.
Refrigerate at least 3 hours or overnight.
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted
Heat oven to 450°F.
Place piecrust into 9" pie plate and crimp edges.
Bake at 450°F for 10 min.
Cool completely.
Reserve 3 tbl. of the cream of coconut.
In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min.
Take off heat and stir in half of the nuts.
Pour filling into cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.
Spread over top of pie.
Top with remaining nuts and toasted coconut.
Refrigerate at least 3 hours or overnight.
Bleu Cheese and Onion Dip
Ingredients:
3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper
In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well.
Cover and let chill in the refrigerator for about an hour.
This dip is good with crackers, raw
vegetables, and potato chips.
3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper
In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well.
Cover and let chill in the refrigerator for about an hour.
This dip is good with crackers, raw
vegetables, and potato chips.
Gooey Chocolate Cookies
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 pkg. (18 1/4 oz.) chocolate cake mix
In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the egg and the vanilla. Add the cake mix and mix well. The Dough Will Be Sticky.
Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets.
Bake at 350 F. for 9-11 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Makes about 4 1/2 dozen
Recipe Source: Taste Of Home - Angela Bailey
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 pkg. (18 1/4 oz.) chocolate cake mix
In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the egg and the vanilla. Add the cake mix and mix well. The Dough Will Be Sticky.
Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets.
Bake at 350 F. for 9-11 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Makes about 4 1/2 dozen
Recipe Source: Taste Of Home - Angela Bailey
Wednesday, April 15, 2009
Old Fashioned Split Pea Soup
All I need are carrots and celery to make this yummy soup . . . my mom just brought me the ham bones from Easter dinner . . . can't wait for the aroma of this soup cooking to fill my house! Oh yeah . . . don't forget some really good bread to go with this.
INGREDIENTS:
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
DIRECTIONS:
In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.
Yield: 8 Servings
Source: my recipe files . . . I have no idea where this recipe came from
INGREDIENTS:
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
DIRECTIONS:
In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.
Yield: 8 Servings
Source: my recipe files . . . I have no idea where this recipe came from
Friday, April 3, 2009
Better than Anything Cake
I love those recipes that are "semi-homemade" . . .
Ingredients:
1 box yellow cake mix
1 c. sugar
1 large can of crushed pineapple
Topping:
1 pkg. vanilla instant pudding
2 c. milk
1 9-ounce tub of Cool Whip (whipped topping)
1 large back of shredded coconut
Directions:
Bake cake as directed on the box for a 9x13 pan.
Just before the cake is ready to come out of the oven, mix the sugar and pineapple in a saucepan over medium-high heat and bring to a boil. Dissolve sugar completely.
As soon as the cake comes out of the oven, take a fork and poke holes all over
the top of the cake.
Pour sugar/pineapple mixture over hot cake and set aside to cool completely.
Meanwhile, mix the pudding with 2 cups of milk. Add shredded coconut and
spread evenly on top of cooled cake.
Refrigerate.
Just before serving time, spread a large container of Cool Whip over the entire top of cake and keep refrigerated.
Source: CakeClubRecipes
Ingredients:
1 box yellow cake mix
1 c. sugar
1 large can of crushed pineapple
Topping:
1 pkg. vanilla instant pudding
2 c. milk
1 9-ounce tub of Cool Whip (whipped topping)
1 large back of shredded coconut
Directions:
Bake cake as directed on the box for a 9x13 pan.
Just before the cake is ready to come out of the oven, mix the sugar and pineapple in a saucepan over medium-high heat and bring to a boil. Dissolve sugar completely.
As soon as the cake comes out of the oven, take a fork and poke holes all over
the top of the cake.
Pour sugar/pineapple mixture over hot cake and set aside to cool completely.
Meanwhile, mix the pudding with 2 cups of milk. Add shredded coconut and
spread evenly on top of cooled cake.
Refrigerate.
Just before serving time, spread a large container of Cool Whip over the entire top of cake and keep refrigerated.
Source: CakeClubRecipes
Strawberry Cheesecake Muffins
Ingredients:
1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam
Directions:
In a small bowl, beat the cream cheese and confectioners’ sugar until smooth set aside.
In a large bowl, combine the flour, baking powder and salt.
In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract.
Stir into dry ingredients just until moistened.
Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
Bake at 375° for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen.
Monday, March 30, 2009
Banana Sour Cream Cake
18 oz. box yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
8 oz. pkg. Philadelphia cream cheese, softened
1/2 cup (1 stick) butter, softened
16 oz. pkg. powdered sugar (about 4 cups)
1 cup Planters Walnut pieces, finely chopped
1. Heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil
with mixer on low until moistened, scraping bottom of bowl often.
Beat on medium 2 minutes. Pour into greased and floured 13x9" pan.
2. Bake 35 minutes or until toothpick inserted in center comes out
clean. Cool cake completely in pan on wire rack.
3. Beat cream cheese and butter with mixer on medium until blended.
Gradually add sugar, beating well after each addition.
4. Remove cake from pan. Carefully cut cake crosswise in half using
serrated knife. Place 1 cake half, top-side down, on plate; spread
top with frosting. Top with remaining cake half; top side up. Frost
top and sides. Press nuts onto sides.
How to Neatly Frost the Cake:
Freeze cake layers about 20 minutes before frosting. This helps to
set the crumbs on the cut edges of the cake layers so they don't pull
up into the frosting. And don't worry if the frosting does not look
perfect on the sides of the cake - the nuts will cover any
imperfections.
Variation How to Prepare in Round Cake Pans
Prepare as directed. Pour evenly into 2 greased and floured 8- or
9-inch round cake pans. Bake 30 to 35 minutes or until toothpick
inserted in centers comes out clean. Cool 10 minutes in pans on wire
rack; remove from pans. Fill and frost with Philadelphia Walnut
Frosting. Store in refrigerator.
Source: Kraft.com
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
8 oz. pkg. Philadelphia cream cheese, softened
1/2 cup (1 stick) butter, softened
16 oz. pkg. powdered sugar (about 4 cups)
1 cup Planters Walnut pieces, finely chopped
1. Heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil
with mixer on low until moistened, scraping bottom of bowl often.
Beat on medium 2 minutes. Pour into greased and floured 13x9" pan.
2. Bake 35 minutes or until toothpick inserted in center comes out
clean. Cool cake completely in pan on wire rack.
3. Beat cream cheese and butter with mixer on medium until blended.
Gradually add sugar, beating well after each addition.
4. Remove cake from pan. Carefully cut cake crosswise in half using
serrated knife. Place 1 cake half, top-side down, on plate; spread
top with frosting. Top with remaining cake half; top side up. Frost
top and sides. Press nuts onto sides.
How to Neatly Frost the Cake:
Freeze cake layers about 20 minutes before frosting. This helps to
set the crumbs on the cut edges of the cake layers so they don't pull
up into the frosting. And don't worry if the frosting does not look
perfect on the sides of the cake - the nuts will cover any
imperfections.
Variation How to Prepare in Round Cake Pans
Prepare as directed. Pour evenly into 2 greased and floured 8- or
9-inch round cake pans. Bake 30 to 35 minutes or until toothpick
inserted in centers comes out clean. Cool 10 minutes in pans on wire
rack; remove from pans. Fill and frost with Philadelphia Walnut
Frosting. Store in refrigerator.
Source: Kraft.com
Wednesday, March 25, 2009
Cheap Meals 101 . . . the Gina way
This is more of a cooking concept and what I try to have in the kitchen pantry than an actual recipe.
In my personal every day cooking, if I'm not following a specific recipe, I literally throw a meal together based on what is in my refrigerator and what I'm hungry for. Even in days when money is not a concern, I still cook "cheap" because I hate to waste anything.
It is said that poor people are fat people . . . such is the case with my style of cooking, which usually includes rice, pasta, potatoes or Campbell's "cream of something soup".
Bisquick is my secret to awesome biscuits and pancakes. I must come up with a recipe for both a Bisquick type of baking mix and a "cream of soup" recipe to make cooking even cheaper.
While it is important to pay attention to the type of food you are eating, what is equally or more important is to eat in moderation.
There are other "must haves" for my pantry . . .
One of my greatest cooking secrets is using the mind boggling variety of salad dressing on the market. Cheap, expensive, healthy, not healthy, low fat, no fat . . .
My favorite salad dressings for cooking are . . . italian dressing, vinegar and oil combinations and my favorite for an oriental flavor is something called Asian Sesame with Ginger and Soy. Check out the salad dressing section of your grocery store . . . I stock up when they go on "buy one get one free" sales.
An assortment of cheeses . . . mozarella, cheddar and parmesean . . . always have them on hand.
Pasta sauces in a jar . . . red and white . . . they come in an assortment of flavors . . . stock up when they go on "buy one get one free" sales.
Dry or canned beans . . . whatever you love. Different varieties of beans and rice are among my favorite meals.
Veggies . . . I always have potatoes, onion, pepper assortment and LOTS OF GARLIC. Tomato is also great to have on hand, but you can do without it. When I can afford it, fresh mushrooms are a must . . . I love them in almost everything.
Meat is optional . . .
I buy eggs two dozen at a time . . .
Although I am not necessarily a vegetarian, I could easily adapt to that lifestyle. I rarely eat beef. I stock up on frozen chicken tenderloins . . . fast, cheap and easy. When whole chickens are on sale . . . go for it . . . super bargain . . . even cheaper.
An example of a thrown together fast and easy "cheap" meal . . .
Start a pot of white rice or pasta . . .
Saute onions, pepper and garlic until almost caramelized . . . throw in chicken, fish or pork and cook until browned. (If using shrimp . . . wait until the last 4 minutes of cooking to add to the mix)
Add salad dressing of your choice . . . between the juice of the onions, pepper and salad dressing, this is your sauce . . . put in as much salad dressing to make the consistency you like.
Cook around 10 minutes or enough for the flavors to blend . . . you must taste as you cook . . . that is half the fun!
Voila . . . cheap, fast, easy and delicious meal . . . let the stove do the work. I find that the longer you cook a meal, the better it tastes as the flavors blend. Usually I get it started, turn down on a lower heat and let it cook down, sometimes for at least an hour, stirring occasionally.
I don't use anything but stainless steel cookware . . . it works for my style of cooking and it does make a difference.
There are various combinations of type of meat and spices that I use . . . I'll try to come up with specific recipes.
Otherwise . . . don't be afraid to experiment . . . if it turns out bad, either have a salad or peanut butter and jelly sandwich or call for a pizza delivery . . . depending on how your money situation is. :)
If you use ingredients that you naturally enjoy anyway, you can't go wrong.
In my personal every day cooking, if I'm not following a specific recipe, I literally throw a meal together based on what is in my refrigerator and what I'm hungry for. Even in days when money is not a concern, I still cook "cheap" because I hate to waste anything.
It is said that poor people are fat people . . . such is the case with my style of cooking, which usually includes rice, pasta, potatoes or Campbell's "cream of something soup".
Bisquick is my secret to awesome biscuits and pancakes. I must come up with a recipe for both a Bisquick type of baking mix and a "cream of soup" recipe to make cooking even cheaper.
While it is important to pay attention to the type of food you are eating, what is equally or more important is to eat in moderation.
There are other "must haves" for my pantry . . .
One of my greatest cooking secrets is using the mind boggling variety of salad dressing on the market. Cheap, expensive, healthy, not healthy, low fat, no fat . . .
My favorite salad dressings for cooking are . . . italian dressing, vinegar and oil combinations and my favorite for an oriental flavor is something called Asian Sesame with Ginger and Soy. Check out the salad dressing section of your grocery store . . . I stock up when they go on "buy one get one free" sales.
An assortment of cheeses . . . mozarella, cheddar and parmesean . . . always have them on hand.
Pasta sauces in a jar . . . red and white . . . they come in an assortment of flavors . . . stock up when they go on "buy one get one free" sales.
Dry or canned beans . . . whatever you love. Different varieties of beans and rice are among my favorite meals.
Veggies . . . I always have potatoes, onion, pepper assortment and LOTS OF GARLIC. Tomato is also great to have on hand, but you can do without it. When I can afford it, fresh mushrooms are a must . . . I love them in almost everything.
Meat is optional . . .
I buy eggs two dozen at a time . . .
Although I am not necessarily a vegetarian, I could easily adapt to that lifestyle. I rarely eat beef. I stock up on frozen chicken tenderloins . . . fast, cheap and easy. When whole chickens are on sale . . . go for it . . . super bargain . . . even cheaper.
An example of a thrown together fast and easy "cheap" meal . . .
Start a pot of white rice or pasta . . .
Saute onions, pepper and garlic until almost caramelized . . . throw in chicken, fish or pork and cook until browned. (If using shrimp . . . wait until the last 4 minutes of cooking to add to the mix)
Add salad dressing of your choice . . . between the juice of the onions, pepper and salad dressing, this is your sauce . . . put in as much salad dressing to make the consistency you like.
Cook around 10 minutes or enough for the flavors to blend . . . you must taste as you cook . . . that is half the fun!
Voila . . . cheap, fast, easy and delicious meal . . . let the stove do the work. I find that the longer you cook a meal, the better it tastes as the flavors blend. Usually I get it started, turn down on a lower heat and let it cook down, sometimes for at least an hour, stirring occasionally.
I don't use anything but stainless steel cookware . . . it works for my style of cooking and it does make a difference.
There are various combinations of type of meat and spices that I use . . . I'll try to come up with specific recipes.
Otherwise . . . don't be afraid to experiment . . . if it turns out bad, either have a salad or peanut butter and jelly sandwich or call for a pizza delivery . . . depending on how your money situation is. :)
If you use ingredients that you naturally enjoy anyway, you can't go wrong.
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