World of Foods

Taping of "the chew" 1/26/2012

2012-02-02T10:09:00.000-05:00

Trip to the taping of the chew. Three of my advanced foods kids and I took a bus at 6;45 am to the city to the abc studios on 67th street. We made it by 7:30am for a 7:45am call. There was a group of students from Florida but Matt and Karolina got picked to sit at the tasting table. So cool! Mike and I got to sit behind them but they didn't share any food with us, bummer! The food looked so good.
here is a link to the episode.

royal icing for cake decorating

2012-02-02T09:34:00.002-05:00

1/3 c water
4 T. meringue powder
2 lbs powder sugar
1/2 tsp butter flavor extract
1/2 tsp clear vanilla extract

With an electric mixer blend all ingredients. If it is to thick and dry add another 2-4 T water to the mix. This icing should be stiff for cake decorating.

Cupcake decorating by Allie Cannici and Taylor Brownlow, 2012

southwestern Chicken Pizza (Sports nutrition)

2012-02-01T11:57:00.000-05:00

1 tsp southwest seasoning
1/4 tsp garlic powder
1 small boneless skinless chicken breast
1 whole wheat pita
2 Tbsp hummus, preferably red pepper flavor
2 T black beans, washed and drained
red onion strips
red bell pepper strips
2 T chopped tomato
2 T choppped cilantro leaves
2 T shredded light cheddar cheese
4 tsp guacamole or fat free sour cream

Preheat oven to 450 degrees. Sprinkle seasoning and garlic powder evenly over chicken. Place chicken on grill cooking over medium heat. Grill 3-5 mins per side, or until no longer pink and juices run clear. Transfer to cutting board and let stand 5 mins. Chop chicken into bite size pices. Set aside.
Place pita on grill rack and cook 1-2 mins per side, or until lightly toasted. Place pita on nonstick baking sheet. Spread hummus evenly over pita. Top evenly with layers of beans, chicken, onion, bell pepper, tomato, cilantro and cheese. Bake 6-8 mins or until cheese melts. Let stand 5 mins. Transfer to plate and slice into 4 wedges. Top each wedge with tsp of guacamole or sour cream.

Per serving: 356 calories, 38 g protein, 38 g carbo, 6 g fat

recipe from Biggest loser/ prevention magazine

Chopped 2011

2012-01-31T14:27:00.000-05:00

So what would you do with the following ingredients:
rice cakes, eggplant, artichoke, chicken
Matt Dickman's dish

Mike Kuzma's dish

Now how about:
phyllo dough, pineapples, blueberries, cream cheese, animal crackers

Mike's dish (dessert cheesecake pizza)

Matt's dish (dessert sandwich)

Courtney's dish

Pizza sauce Final Exam Foods I, 2012

2012-01-17T13:42:00.003-05:00

1 1/2 tsp Yeast
1/2 warm water (110 F)
1 1/2 tsp sugar
1T olive oil
2 T vegetable oil
1 1/2 - 2 c flour

Combine water, yeast, sugar, and salt, let stand until foam appears. Add oil into the yeast mixture with electric mixer, add 2 cups flour. Mix in remaining flour by hand until no longer sticky. Knead dough for 10 minutes. Place in a greased bowl and let rise in a warm spot for 45mins to 1 hour. Roll out dough and place on a greased cookie sheet. Bake for 10 mins and then take out of oven. Top with pizza sauce* and toppings. Bake at 400 F for 10-15 minutes more.

Pizza Sauce

1 (8 oz.) can tomato sauce
5 T. tomato paste
1/4 c water
1/2 tsp oregano
1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp vegetable or olive oil
1 T. Parmesan cheese

Mix all ingredients together, blending well.

The new food groups

2012-01-16T11:19:00.000-05:00

For the last 10 years there has been the food pyramid this year with the help of the first lady the pyramid has been replaced by the plate. Here is a link to the information needed to learn about the food plate.

pizza - midterm exam

2012-01-13T09:36:00.001-05:00

go to this entry for the recipe/

playdough

2012-01-13T09:05:00.002-05:00

3 c. flour
1/2 c salt
2 koolaide packages
2 c boiling water

mix dry ingredients together. Add boiling water. Knead on floured board and add flour by sprinkles until desired consisitancy. This playdough will last for a long time when stored right.

Red velvet chocolate chip cookies

2011-12-08T08:17:00.003-05:00

1. Preheat oven to 375F.
2. Cream together until fluffy:
1/2 c butter
1/2 c white sugar
1/2 c brown sugar
3. add and combine until smooth:
1 egg
1 tsp vanilla
1 tsp red food coloring
4. Stir in:
1/3 c cocoa powder
1 1/2 c flour
1 tsp baking soda
1/4 tsp salt
5. Fold in:
1/2 c mini chocolate chips
6. Using a ice cream scoop, scoop dough onto baking sheet cooking for 10-12 minutes.
7. Let set 1 min ute before remving from baking sheet.

candy corn cookies

2011-11-04T10:22:00.003-04:00

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
yellow paste food color

1. IN a medium bowl, stir cookie mix, butter, and egg until soft dough forms.
2. Divide dough into 3 balls, on work surface,. Knead desired amount of food color into dough until color is uniform.
3. For each ball color with either yellow, red, or orange food coloring. Roll out to 1 inch thickness. Place each Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5 Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

lollipops,hard candy apples and terms

2011-10-21T13:17:00.002-04:00

hard candy apple & lollipop recipes

terms:
crumbling: to break food into small bits between your fingertips

deveining: to remvove the dark intestinal vein in a shrimp or lobster which can be bitter, gritty, or unsightly.

dollop: a generous spoonful of a substance, usually a smooth, creamy texture, such as whipped cream or sour cream which is not a precise measurement

fold: to blend ingredients gently by using 2 motions 1 to cut vertically through the mixtrure and 2 to turn the mixture over by sliding it across the bottom of bowl.

Doneness: degree to which food is cooked or baked so that it is ready to eat

casseroles to freeze

2011-10-13T08:08:00.006-04:00

WILD RICE TURKEY BAKE
1. To cook wild rice, combine 1 1/2 c washed rice with 4 cups water in a heavy saucepan. Cover and cook for 20 mins until all excess water is evaporated.
2. Mix togetherin large bowl:
3 c.cooked wild rice
3 c. chopped cooked turkey
16 oz. pkg. frozen french cut green beans
17 oz. jar alfredo sauce
3. Place Wrap well and attach small freezer bag with:
1/2 c soft bread crumbs
4. Freeze up to three months.
5. To thaw and reheat, thaw casserole overnight in refrigerator. Bake for 50-60 mins until bubbly and thoroughly heated. serves 6.

CHICKEN POTATO CASSEROLE
1. In a medium bowl combine:
10 oz. can condensed cream of chicken soup
1 c. sour cream
1/4 c milk
2 c cubed cooked chicken
1 1/4 c shredded cheddar cheese
2. Spread three-quarters of this mixture in a greased 2-quart baking dish.
3. Sprinkleover the top of the casserole with:
3 1/2 c frozen hash brown potatoes
1 1/2 c frozen peppers and onions
4. and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

SPICY FREEZER CHILI

1. Cook in a heavy skillet until brown and tender:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2. Add:
2 (a4 oz ) cans chopped tomatoes, undrained
1 (15 oz) can tomato sauce
1 T. chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 (15 oz.) cans red kidney beans
3. Bring to a boil, then reduce heat, cover and simmer for 50-60 mins.
4. Cool quickly in refrigerator, then place in freezer containers. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add to the mixture if you'd like a thicker chili
2 T. cornstarch
1/4 c. water

VEGGIE PASTA SHELLS

1. In a large saucepan, heat to boiling:
1 (10-ounce) can vegetable broth
2.

•24 uncooked jumbo pasta shells
•1 carrot, minced
•1 potato, peeled and diced
•1 onion, finely chopped
•2 cups part-skim ricotta cheese
•1 cup shredded mozzarella cheese
•1 egg
•1/2 cup grated Parmesan cheese
•1 teaspoon dried Italian seasoning
•1 (28-ounce) jar spaghetti sauce
•1/4 cup grated Parmesan cheese
Preparation:
Cook pasta according to package directions. Rinse, drain, and let cool.

Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.

Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.

To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.

To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.

cinnamon rolls and eggs in basket recipes

2011-10-10T11:52:00.001-04:00

cinnamon rolls recipes

eggs in basket recipe

Crumpets

2011-10-04T11:51:00.004-04:00

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F) 4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt

Directions:
1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

Breakfast labs

2011-10-03T11:52:00.003-04:00

Here is the links for all the breakfast labs:

pancakes & crepes

crumb cake in a muffin tin

french toast/cinnamon rolls

crumb cake

eggs in a basket

mini apple pies

2011-09-22T13:59:00.002-04:00

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2 apples, cored, finely chopped (about 1/4-inch pieces)
2 tablespoons sugar
1 tablespoon Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla

1.Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
2.In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
3.Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.
Makes 10 servings

Crumb cake muffins

2011-09-19T14:23:00.002-04:00

cook time:25 minutes

ingredients:
topping
2/3 cup all purpose flour
!/2 cup light brown sugar
1/4 cup finely chopped pecans
1 1/2 tsp ground cinnamon
5 T chilled butter
crumb cakes
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
3/4 cup granulated sugar
1/2 cup melted butter
2 large eggs
1 tsp vanille extract
3/4 cup milk

preperation:
prepare topping.mix together 2/3 cup flour,brown sugar,chopped pecan,and cinnomon.cut in cold butter with a pasttry blender until coarse crumbs have formed.set topping aside.prepare cakes.mix together 2 cups all purpose flour,baking powder,salt,and nutmeg.in a large bowl,mix together granulate,melted butter,eggs,and vanille.stir until well blended.alternately stir flour mixtures into sugar mixture.spoon batter into greased or paper lined muffin cups.filling about 2/3 full.sprinkle topping evenly over batter,pressing topping into cake batter slightly.

bakes cakes at 350 for about 20 to 25 minutes,or until toothpick comes out clean when inserted in center of a cake.cool for about 5 minuets on rack in pan.then remove to cool completely

eggs in the basket with hash browns

2011-09-16T14:25:00.000-04:00

Eggs in a Basket
So, the food network has officially become my favorite channel and my biggest time waster. I watched one of the shows the other day and decided I would try one of the recipes.

*Hash browns (the lady grated potatoes, I cheated and used the frozen ones)
*Salt
*Pepper
*Butter
*Eggs
*Shredded Cheese
*Bacon

1. Grease muffin tin
2. Add salt, pepper, and butter to the hash browns
3. Put hash browns in the muffin tin on the bottom and the edges to create a basket/bowl
4. Bake in a 350 degree oven for 35-40 minutes until they baskets are golden brown
5. Crack an egg into each basket
6. Return to 350 degree oven for about 8 minutes or until the egg white is set
7. Add cheese and bacon pieces to the top and put under the broiler until the cheese melts

sugar cookies

2011-06-06T08:36:00.002-04:00

Sugar Cookies
Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla extract

1 Sift dry ingredients, cut in butter with a pastry blender, and add other ingredients mixing with a wooden spoon. Blend thoroughly;Divide dough into two and place in bags. Chill for several hours.

2 Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board or between wax paper. (It helps if you flour both sides of the dough.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet.Brush on egg white and sprinkle with decorative sugars. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.

Slurpee

2011-05-31T10:51:00.004-04:00

2 c cold club soda
1/2 c sugar
1/2 t unsweetened kool-aid mix
1/2 t flavor extract
2 1/2 c ice,Crushed

1. pour 1 cup of club soda into a blender. Add the sugar, Kool-Aid mix, and flavored Extract. Blend this mixture until the sugar is completely dissolved.

2. add the crushed ice and blend it on high speed until the Slurpee is a slushy, smooth consistency.

3. Add the remaining club soda and blend it just until the Slurpee is mixed.

4. put the blender into the freezer for about a half an hour so that your Slurpee will thicken up. Remove the blender from the freezer, and then very briefly mix it up, then you're done.

strawberry shortcake

2011-05-02T08:16:00.009-04:00

STRAWBERRY AND WHIPPING CREAM:
1 pint strawberries, washed and sliced
up to 1/2 c sugar
Whipping cream
1 tsp vanilla

Put strawberries into a large bowl and add 1/4 c sugar. Mix into the strawberries. Set aside for 20 mins. Take a potato masher and mash them a little. Not to much, just enough to get more juices out of them.

whip the cream, adding a drop or two of vanilla and 1T sugar.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipping cream to the biscuit.

BISQUICK BISCUITS:
2 1/3 c baking mix (biscuick)
3 T. butter, melted
1/2 c milk
3 T. sugar

Heat oven to 425F. Stir baking mix, melted butter, milk, and sugar in a mixing bowl until soft dough forms. Drop by teaspoonfuls onto greased cookie sheet. Bake 10-12 mins or until golden brown.

blueberry banana bread recipe

2011-03-23T09:31:00.000-04:00

1/2 c. butter, softened
1 tsp. vanilla
1 tsp. baking soda
2 lg. ripe bananas, mashed
1/2 c. chopped nuts (optional)
1 c. sugar
2 eggs
1 1/2 c. flour
1/2 tsp. salt
1 1/2 c. blueberries, fresh or frozen

Preheat oven to 325°F degrees.
Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs. Add mashed bananas.

Measure flour, reserving 2 tablespoons of flour to coat blueberries.

Stir baking soda and salt into flour, mixing well. Fold into banana mixture. Stir in vanilla.

Sprinkle the 2 tablespoons flour over blueberries, then fold into batter. Stir in chopped nuts.

Transfer batter to loaf pans.

Bake about 50 minutes.

cake popper sandwiches

2011-03-22T07:55:00.004-04:00

Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)
Frosting
1 1/2 cups marshmallow creme
3/4 cup butter, softened
1 1/4 cups powdered sugar
Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

1.Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
2.Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
3.Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
4.In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.
5.Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
Makes 30 cupcake popper sandwiches

* Betty crocker recipe

spicy mexican rollups

2011-03-01T07:46:00.003-05:00

1/4 lb ground turkey
1 low carb. whole wheat tortilla
1 T fat free sour cream
1/3 c shredded romaine lettuce
1/3 c seeded chopped tomato
2 T. chunky mild, medium, or hot salsa

1. Place small nonstick skillet on medium high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove pan from heat to mist lightly with olive oil spray. Add turkey to pan. Cook breaking into chunks with a wooden spoon, for 3 to 4 mins. or until lightly browned. Transfer turkey to plate. Cover to keep warm.

2. Return skillet to medium heat. Place tortilla in pan. Cook for about 30 seconds per side, or until just warmed. Transfer to serving plate.

3. Starting at one side, spread sour cream evenly over two thirds of tortilla. Scatter reserved turkey over sour cream. Top with lettuce, tomato and salsa.

4. Starting at filled end, roll tortilla tightly into tube, being careful not to tear it. Slice in half and serve.

nutritional info:
234 calories, 34 gram protein (59%), 14 grams carbohydrates(25%), 4 gram fat (16%)

black bean burgers

2011-02-25T13:02:00.003-05:00

1. combine and process in a food processor until finely chopped:
12 oz. mushrooms, quartered
1 red onion, quartered
1/2 c. cilantro leaves
4 cloves garlic (2 tsp)
2 jalapeno peper, seeded
2 egg whites
4 tsp. soy sauce
2. Add and pulse until coarsely chopped:
2 cans black beans, rinsed and drained
3. Divide mixture into patties (aprox. 8-10)
4. Heat a large frying pan over medium heat:
2 T. canola oil
5. Brown burgers 3 mins per side.
6. Top each burger with a slice and cover pan to melt (about 4 mins.):
8 slices pepper jack cheese (reduced fat)
7.. Put burgers on rolls and top with lettuce and tomato slices

nutrition per serving: 406 calories, 21 gram protein, 56 grams carbohiydrates, 13 grams fat

Meatballs and Sriracha sauce (sports nutrition)

2011-02-25T12:16:00.001-05:00

1. Preheat broiler. Grease a cookie sheet with sides.
2. Mix together in a large bowl:
1 pound each ground pork, ground turkey
2 pkg. spinach, thawed, squeezed dry
1/3 c bread crumbs
2 egg whites
¾ tsp. oregano
Salt and pepper, to taste
3. Roll into 1 inch meatballs. Arrange meatballs on a cookie sheet. Broil until golden brown, 10 minutes. Rotating sheet halfway through.

4. In a large pot, heat at medium cooking until translucent (approx.. 6 minutes):
2 tsp. olive oil
1 small yellow onion, diced small
2 cloves of garlic, chopped
5. Add and bring to a simmer:
2 cans crushed tomatoes (28 oz.)
¼ cup sriracha sauce
6. Add meatballs and simmer 10 minutes.

7. In a large pot of boiling water, cook according to package instructions:
1 pound spaghetti or other long pasta
8. Drain pasta; add to pot with sauce and meatballs. Toss to coat. Sprinkle with parsley and serve.

Pineapple Cornbread (sports nutrition)

2011-02-25T12:15:00.001-05:00

2 boxes jiffy cornbread mix
1 15.5 oz can crushed pineapple

Mix the 2 well, will be like regular cornbread batter, spoon into sprayed mini muffin tin, bake 10 to 12 min @ 350 - makes 12 muffins

black bean brownies (sports nutrition class)

2011-02-25T12:14:00.002-05:00

1 box brownie mix
1 can (15 oz) black beans

Open the can of black beans, rinse well. With beans back in the can, add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.

You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree!

mini tacos

2011-02-07T08:16:00.004-05:00

24 wonton wrappers
1 pound(s) lean ground beef
1 package(s) (1.25 ounces) taco seasoning mix
2 tablespoon(s) Pace® Picante Sauce
1/2 cup(s) Pace® Chunky Salsa
4 ounce(s) shredded Mexican cheese blend
Sour cream (optional)
Pitted ripe olives (optional)

--------------------------------------------------------------------------------

Directions

1.Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
2.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
3.Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
4.Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
5.Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.
this recipe came from www.delish.com

boston cream cupcake

2011-02-07T08:13:00.003-05:00

1 1/2 cup(s) all-purpose flour, plus more for tins
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) whole milk
3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup(s) sugar
1 teaspoon(s) pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze

--------------------------------------------------------------------------------

Directions

1.Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
2.Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3.Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
4.Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.
recipe came from http://www.delish.com

buffalo chicken nachos

2011-02-03T13:58:00.002-05:00

4 c shredded cooked chicken
1 bag chips
1 1/2 c hot sauce
1/2 c water
chopped celery
3 c cheddar cheese
bleu cheese dressing

1. In a pot cook until hot chicken, hot sauce, and water.
2. Lightly grease a cookie sheet with sides. Place tortilla chips in the baking sheet.
3. Pour the chicken over the chips and top with cheese. Place in a preheated oven (450F) and bake until cheese is melted.
4. Remove from and drizzle with bleu cheese dressing. Serve warm.

confetti quesadillas

2011-02-03T13:53:00.001-05:00

12 soft corn tortillas*
1 cup (4 ounces) shredded part-skim Monterey Jack cheese
1 cup (4 ounces) shredded part-skim Colby cheese
1/2 cup fresh corn kernels or black beans
1/2 cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeño pepper, finely minced
Cilantro Yogurt "Sour Cream"
2 cups plain nonfat yogurt
1/4 cup finely minced cilantro
1/2 teaspoon salt
Preheat large skillet over low heat.
Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.
Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Repeat with remaining quesadillas. Cut each into 6 wedges.
Serve each wedge with a dollop of Cilantro Yogurt "Sour Cream."
Makes 36 wedges.

Cilantro Yogurt "Sour Cream": Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in cilantro and salt. Makes about 1 1/2 cups. ( Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.)

* Flour tortillas (6 to 7-inch size) can be substituted for the corn tortillas.

buffalo chicken dip

2011-02-01T10:16:00.000-05:00

1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
1/2 cup blue cheese salad dressing or ranch salad dressing
2 cans (12.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1/2 cup any flavor FRANK'S® RedHot® sauce
Assorted fresh vegetables or crackers
1.Heat the oven to 350° F.
2.Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth.
Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
3.Bake for 20 minutes or until the chicken mixture is hot and bubbling.
Stir before serving.
Serve with the vegetables and crackers for dipping.
Nutritional Values per Serving (per 2 tablespoon):
Calories 65, Total Fat 5g, Sodium 260mg, Total Carbohydrate 1g, Protein 3g

cake mix cookies

2011-01-18T09:46:00.002-05:00

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

Preheat oven to 350°F.
Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).

Drop by teaspoon about 1 inch apart onto greased cooke sheet.

Bake for 15 minutes or until done.

Makes about 4 dozen. Yummy!

2010-12-27T17:26:00.004-05:00

BBQ Chicken Mini Pizza

Recipe:
1 Oroweat® sandwich thin
1 ½ ounces bbq sauce
1 ounces soy cheese
3 tablespoons chopped green onions
½ tablespoon chopped cilantro
3 tablespoons diced tomato
1 ½ ounce diced grilled chicken

Preheat oven to 350 degrees. 1 Oroweat® sandwich thin, split apart and toast in the oven for 5-6 min. Ladle on 1 ½ ounce BBQ sauce on each pizza. Sprinkle soy cheese on top. Sprinkle green onions, tomato, cilantro, cooked chicken breast, and cilantro. Bake in oven for 15 minutes on 350 or until pizza crust is crisp and cheese is melted

Makes 1 serving
Per serving: 258 calories, 6 grams fat, 21 grams protein, 32 grams carbohydrates, 5 grams dietary fiber

Recipe:
1 tablespoon olive oil
2 ¼ pounds yellow onions, peeled, halved vertically, and sliced horizontally into 1/8"-thick half-rounds
1 teaspoon salt
1 teaspoon onion powder
4 ounces low-fat cream cheese, at room temperature
½ cup plain, fat-free Greek-style yogurt
2 teaspoons Italian parsley, chopped

In a large skillet or Dutch oven, heat the oil over medium heat. Add the onions and salt. Stir well and cook for 2 to 3 minutes. Continue to simmer, stirring regularly, for 20 to 30 minutes, scraping up any browned bits with a wooden spoon. The onions will be light to medium golden brown (not dark brown) and caramelized. Cool the onions completely.

Place the onions in the bowl of a food processor. Pulse a few times, until they’re slightly chopped. Remove half of the onions and transfer them to a mixing bowl. To the remaining onions in the food processor, add the onion powder and process until completely pureed. Add the cream cheese and yogurt and process just until smooth. Add this mixture to the chopped onions in the mixing bowl and stir well.

Taste and adjust the seasonings as desired, then chill completely. Transfer to a serving bowl. Garnish with Italian parsley leaves and serve with jicama slices or your favorite baked chips.

Makes 12 (1/4-cup) servings
Per serving (1/4 cup dip with 1/2 cup jicama slices): 80 calories, 4 g protein, 10 g carbohydrates, 3 g fat (1 g saturated), 5 mg cholesterol, 2 g fiber, 230 mg sodium

Chocolate gingerbread cookies

2010-12-20T12:02:00.006-05:00

1. beat together until fluffy:
1 1/4 c. dark brown sugar
1 stick butter

2. Then beat in:
1 egg
1 tsp vanilla
1/4 c molasses

3. in a separate bowl, whisk together:
1 1/2 c flour
1/2 c cocoa powder
3/4 tsp salt
3/4 tsp baking soda
2 tsp ginger pinch of both cinnamon and cloves

4. Stir flour mixture with butter mixture.

5. DO NOT CHILL. Drop by teaspoonful, sprinkle with course sugar and bake 8-12 minutes at 350F.

Snickerdoodles

2010-12-20T11:59:00.004-05:00

1. preheat oven to 400F.
2. Beat together until fluffy: 3/4 c sugar
1/4 c butter, softened
1/4 c shortening
1 egg
3. In a separate bowl stir together: 1 c + 6 T flour
1 tsp cream of tartar
1/2 tsp baking soda
pinch salt
4. Slowly add flour mixture to butter mixture.
5. Shape dough into balls. Roll balls into: 1/4 c sugar
2 tsp cinnamon
6. Place on ungreased cookie sheet. Bake 8-10 minutes.

red velvet shortbread cookies

2010-12-16T09:16:00.006-05:00

1. preheat oven to 325 degrees. in a food processor, combine and pulse:
1 1/14 c flour
1/3 c sugar
2 T unsweetened cocoa powder
1/4 tsp salt
2. Add and continue to pulse until resembles fine crumbs:
1/2 c butter, cut up
1 T red food coloring
3. Continue to process until mixture JUST forms a ball.
4. On a lightly floured surface, knead dough lightly until nearly smooth. Roll dough to a 1/2 inch thickness. Cut out dough with cookie cutter. Place cutouts on ungreased cookie sheet.
5. Bake 20-25 mins. Transfer to wire rack to cool.
6. IN a double broiler, melt white chocolate over low heat. Stirring constantly to prevent burning of chocolate. Dip half of each cookie into melted chocolate. If desired; dip in sprinkles. Let stand on wax paper until set.

comes from: tasty kitchen blog

Gingerbread houses

2010-12-06T13:41:00.002-05:00

How to Make a Gingerbread House
Print OptionsPrint (no photos)Print (with photos)
Ingredients
6 cups all purpose flour
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves or allspice
1/2 teaspoon salt
1 1/2 sticks (12 Tbsp) butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 cup dark molasses
1 Tbsp water
Method
Make the Gingerbread Dough
1 Whisk together the dry ingredients in a large bowl, set aside.

2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.

3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.

4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

Create and Cut Out Pattern Pieces

Create a gingerbread house pattern by cutting out pieces of stiff paper (like that of a manila folder) or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. The following links are to gif images of the pattern that we used to make these houses. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own.

Roof Pattern
Side and Chimney Pattern
Front and Back Pattern

Make the Gingerbread House Pieces

1 Preheat oven to 350°F, with the oven rack in the middle. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat.

2 Divide the dough in two. Spread parchment paper or wax paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4-inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.

3 Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the wax paper or parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper or wax paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.

You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm.

4 Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6-8 minutes for the small pieces. Rotate the cookie sheets half way through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.

While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.

Remove pieces to cool directly on racks to cool completely.

Make Royal Icing

Royal icing is not only used for decorating, but it is the mortar that holds the gingerbread pieces together to form the house. The following proportions should make enough icing for both the mortaring step and for decorating for one gingerbread house.

2 large egg whites
2 2/3 cup powdered sugar, divided
1 Whisk together until smooth the egg whites and 1 1/3 cups of the powdered sugar.

2 If you are planning to eat your gingerbread house, and are concerned about the safety of raw eggs, you can microwave the egg white powdered sugar mixture for several seconds (30-40) until the mixture reaches a temperature of 160 degrees, but not higher than 175°F. You can also use pasteurized dried or liquid egg whites.

3 Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.

4 Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.

5 When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.

Construct the Basic House, Mortaring the Pieces Together with Royal Icing

This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying.

1 Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.

2 Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces.

If any of the gingerbread house pattern pieces breaks, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser.

3 Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are a rectangular shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating.

Note: If you have pets in your house, keep them away from the gingerbread house during all phases of construction and decorating. Non-gingerbread-house-building-participating adults and children should be informed to keep their hands off the house as well.

4 The chimney. The dimensions of the chimney can be a bit tricky because of the angle of the roof. Although you may have cut your chimney out of a pattern, these small pieces likely have spread a bit through cooking, and you may have to use a chef's knife to cut the pieces and adjust the angles of the pieces so they align better with the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process.

Decorate the Gingerbread House

This step requires a trip to the candy section of your local grocery store. You can decorate your house with whatever types of candy pleases you. Be careful taking kids along to the store however, as you will invariably buy more candy than you actually need (though they do have the best ideas of what candies would be good for various decorative effects). Red hots are really practical, as are small gumdrops, and candy canes. Audrey used a whole bag of chocolate truffles for the stone wall around her house, and some type of waffle-patterned cookies for roof tiles.

Pipe royal icing to make decorative designs around the walls of the house and roof. Use royal icing to "glue" pieces of candy to the house.

Sugar Cookies

2010-12-06T10:58:00.004-05:00

3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla extract

1 Mix dry ingredients together in a medium size bowl.
2. Blend sugar, egg, vanilla, and butter together with a wooden spoon.
3. Slowly add flour mixture to egg mixture, stilling until combined.
4. Place in ziploc bag and chill for several hours.

5. Using a rolling pin, roll dough on floured surface to about a 1/4 inch thick. Cut out and put on ungreased cookie sheet.
6. Brush on liquid* and sprinkle with decorative sugars.
7. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Cool on cookie for 1 min before removing to cooling rack.

* liquid: egg whites with 1 T water, water, or milk

Italian cookies

2010-11-30T13:02:00.004-05:00

Ingredients
1/2 cup butter, softened
1/2 cup white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

Cookie month is HERE

2010-11-29T10:15:00.004-05:00

So what cookies will be made this month....
1. 8 cookies one recipe
2. My favorites: peanut butter kisses (but with mini peanut butter cups of course)or this variation on it: Creamy peanut butter bits
3. Chinese noodle cookies (banging!)
4. Red velvet cookies
5. Cinnamon sugar sticks
6. Cinnamon sugar roll cookies
7. chocolate Pepperiment Meringue kisses

Senior Citizen luncheon 2010

2010-11-17T14:32:00.005-05:00

Boston Market Cornbread
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix

Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie sized baking pan, 8x8, if you are going to use a box of regular cake mix, use a 9x13 inch pan. Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.

Meatloaf
2 eggs
¾ cup skim milk
2/3 cup soda crackers, crushed
½ cup onions, minced
1 teaspoon salt
½ teaspoon sage
½ teaspoon black pepper
1 ½ lbs 93% lean ground beef
1 cup ketchup
½ cup brown sugar, packed
1 teaspoon Worcestershire sauce

Directions:
1. Beat eggs, add milk, crackers, onion, salt, sage, and pepper.
2. Add beef and mix well.
3. Shape into a 8x5 inch loaf and place in a cake pan.
4. Combine ketchup, brown sugar, and Worcestershire and spread ½ to ¾ of it over the loaf, use the rest for dipping.
5. Bake at 350 for 60 minutes. Let stand 10 minutes before cutting.

Warm Cranberry-Apple Crisp
Ingredients for Filling
• 4 Apples (I used Granny Smith), peeled, cored, and cut into 1/3 inch thick slices
• 1/2 Tablespoon of Sugar
• 3/4 Tablespoon Flour
• 1/2 bag of Cranberries
• Crisp Topping (recipe below)

Directions for filling
1. Toss prepared apples and cranberries with sugar and flour.
2. Pile the fruit in a baking dish and top with crisp topping (recipe below!)
3. Bake in 375 degree oven for 40-55 minutes or until the crisp topping is golden brown and the fruit is bubbling in the dish.
4. Serve topped with Homemade Vanilla Bean Ice Cream.

Ingredients for Crisp Topping
• a little more than 1/3 cup nuts, pecans/walnuts/almonds (I used pecans)
• 3/4 cup flour
• 3 Tablespoons Brown Sugar
• 3/4 Tablespoons granulated sugar
• 1/8 teaspoon salt (leave out if using salted butter)
• ground cinnamon (use your judgment!)
• 3/4 stick of butter, cut into small pieces
Directions
1. Preheat oven to 375 degrees and toast nuts in oven for 6 minutes.
2. Let nuts cool, then chop coarse.
3. Put the chopped nuts into a bowl and add flour, brown sugar, granulated sugar, salt (if using), and cinnamon)
4. Mix well and then add butter.
5. Work the butter into the flour mixture with your fingers. Work just until the mixture comes together and has a crumbly, but not sandy, texture.
6. Chill until ready to use. Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.

Green Bean Casserole
Ingredients
• 2 pounds Fresh Green Beans, Ends Cut Off
• 4 slices Bacon, Cut Into 1/4 Inch Pieces
• 3 cloves Garlic, Minced
• ½ whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-½ cups Whole Milk
• ½ cups Half-and-half
• 1-½ teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• ⅛ teaspoons Cayenne Pepper
• 1 cup Grated Sharp Cheddar Cheese
• 1 jar (4 Ounce) Sliced Pimentoes, Drained
• Extra Milk For Thinning If Necessary
• 1 cup Panko Bread Crumbs

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden

pumpkin cheesecake gingersnap cookies

2010-10-26T10:21:00.003-04:00

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place in the center of ungreased mini muffin cups and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven (until just done). Press down the center of each cookie with the handle of a wooden spoon to create a well in center. Allow cookies to cool in muffin cups for 5 minutes before removing to a wire rack to cool completely.
4. Place prepared pumpkin cheesecake filling in a pastry bag and fill center of cookies. Refrigerate until ready to use.

CHOCOLATE ECLAIRS

2010-10-12T12:45:00.002-04:00

ECLAIR:

1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip.
Bake 45-50 minutes at 400°F. Cool out of draft.

FILLING:

2 pkg. instant French vanilla pudding
2-1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla

Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.

CHOCOLATE SAUCE:

6 oz. semi-sweet chocolate chips
1-1/3 c. canned (evaporated) milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla extract

Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla extract.
Makes 3/4 quart.

Hard candy labs

2010-10-12T11:21:00.002-04:00

CANDY APPLES
8-10 medium granny smith apples
2 cups sugar
3/4 c water
1/2 c light corn syrup
1/2 tsp red food coloring
2-3 drops cinnamon extract
popiscle sticks

Butter a cookie sheet and set aside. Wash and dry apples and bring to room temperature. Insert a popscle stick into the stem end of each apple. In a saucepan, mix together sugar, water, and corn syrup; bring to a boil over high heat. Cook without stirring until mixture reaches 280 F. Remove from heat and stir in flavoring and coloring. Quickly dip apples into mixutre, spinning around to ensure full coverage.

LOLLIPOPS
1 c sugar
1/3 c light corn syrup
1/3 c water
flaovred extracts
food coloring

In a pot mix together sugar, corn syrup, and water. Bring to a boil and continue cooking until mixture reaches the hard crack stage (280F). Remove from heat and add extract and colorings. Pour into molds or drop onto cookie shees and cool.

CHOCOLATE CHOC-CHIP MUFFINS

2010-10-12T11:19:00.002-04:00

5 oz. semisweet chocolate
2 baking chocolate squares
1/3 c butter
3/4 c sour cream
2/3 c brown sugar, packed
1/4 c light corn syrup
1 egg
2 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/4 tsp salt
1/2 c chocolate chips

1. preheat oven to 400 F and grease or line a 12 muffin cups.
2. Combine and melt the chocolates, and butter in the microwave. Let cool to lukewarm.
3. Combine the sour cream, sugar, corn syrup, egg, and vanilla with the melted chocolate mixture.
4. Blend remaining ingredients, then add to the chocolate mixture.
5. Pour into muffin cups and bake for 20 mins. Cool on wire rack.

pictures by Mike M. period 5

crumb cake

2010-10-11T09:03:00.008-04:00

1 pkg yellow cake mix with pudding
4 c flour
4 sticks fleishmann's marg. melted
1 1/2 c sugar
1 T cinnamon
1 T vanilla

Preheat oven to 350F. Make the ckae following pkg directions. Pour into a greased jelly roll pan. Bake for 10-15 mins until no longer shiny. Mix together remaining ingredietns with a fork unitl forms crumbs. Place crumbs on top of cake and bake another 10-15 mins until cake is done. Cool and sprinkle with powder sugar.

pictures by Mike D period 5

Sugar cookie recipe (middle school)

2010-10-04T08:50:00.002-04:00

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

1.Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2.In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

cream scones

2010-10-02T08:09:00.004-04:00

1. In a large bowl whisk together:
2 c. flour
1/4 c sugar
2 tsp baking powder
1/4 tsp salt

2. Cut in and blend with flour mixture using a pastry blender, making the mixutre look like coarse crumbs:
1/3 c cold unsalted butter, cut into pieces

3. In a small bowl combine:
1 large egg, lightly beaten
1 tsp vanilla extract
1/2 c milk or heavy cream

3. Add the liquid mixture to the flour mixture just until combined. DO NOT OVER MIX.

4. Knead dough gently on a lightly floured surface. Roll the dough into a circle that is about 7 inches round. then using a round cutter, cut dough into rounds. Place rounds onto greased cookie sheet.

5. Brush the tops of the scones with a little cream.

6. Bake for about 15-18 mins or until nicely browned on top.

* serve with Devon cream, butter, or favorite jam.

Lemon Blueberry Cheesecake Muffins with Walnut Crumb Topping

2010-09-17T14:20:00.002-04:00

this recipe comes from: http://cookingformark.wordpress.com/

•2 c. flour
•3/4 c. brown sugar
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
•1/2 tsp cinnamon
•1 tsp vanilla
•1/3 c. canola oil
•1 c. buttermilk or yogurt
•1 egg
•Zest of 1 lemon
•Orange zest (optional)
•1 1/2 c. fresh blueberries tossed in 1 tbsp flour (helps the berries not sink to the bottom)
•1/2 c. white chocolate chips
Directions:

1.Combine dry ingredients, set aside.
2.Combine wet ingredients and mix together.
3.Add dry ingredients to wet ingredients and mix GENTLY! Do not over-mix. Your batter should be lumpy, so just mix until ingredients are incorporated.
4.Gently add blueberries and white chocolate.
Cream Cheese Ingredients:

•1 package cream cheese
•1 tbsp vanilla
•Lemon zest
•2 tbsp sour cream
•Powdered sugar, to taste (about 1/4 cup)
•(optional) mash 1 ripe banana into cream mixture
Directions: Mix until you have a creamy mixture

Walnut Crumb Topping Ingredients:

•1 tbsp butter, cold
•1/4 c. brown sugar
•1/4 c. flour
•1/2 tsp cinnamon
•1/4 c. ground walnuts
Directions: place all ingredients in food processor and mix until crumbly. If the butter gets too soft put it in the freezer for a few minutes.

Assembling the Muffins:

1.Place about 2 tbsp muffin batter in muffin liners or greased muffin pan
2.Place about 1 tbsp of cream cheese filling in middle
3.Top with another 1 tbsp muffin batter to seal
4.Finish off with about 1 tbsp crumb topping
5.Bake at 375 for about 18 minutes.

Good morning muffin

2010-09-17T12:09:00.003-04:00

2 cups 100% whole wheat flour
1 cup dark brown sugar, lightly packed
1/2 cup raisins
2 tsp baking soda
2 tsp cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 cups grated carrots
1 large granny smith apple, grated
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/3 cup wheat germ
3 large eggs
2/3 cup vegetable oil
2 tsp vanilla
1 lemon, juiced

Pre-heat over to 375 degrees.

Place raisins in a small bowl and cover with hot water. Soak raisins until plump.

In large bowl, combine all dry ingredients and mix until incorporated. Add carrots, apple, coconut, walnuts, and wheat germ. In a small bowl, whisk together the wet ingredients, then add to the flour mixture. Drain the raisins and stir into the batter.

Divide batter among 12 greased or paper lined muffin cups. It is ok to fill muffin cups to the top because batter is stiff and will hold together during the rise. Bake for 25-28 minutes or until a toothpick inserted into the center of the muffin comes out clean.

* So I was blog hopping again and came across: http://hmsimple.blogspot.com/ This looks like a nice healthy choice so might have to make this one as a demo in class.

Pop over muffins

2010-09-15T09:47:00.003-04:00

•1 cup milk
•1 cup flour
•6 eggs
•1/4 cup melted butter
•dash salt
•1 tsp vanilla
•1 tsp orange zest
•assorted condiments for serving
Preheat oven to 400 degrees F. Blend milk through orange zest in a blender. Grease muffin tins and distribute batter evenly between 24 muffin. Bake for 15 minutes, or until puffy and golden on top. I served these topped with maple syrup and slice strawberries with a little sprinkle of powdered sugar.

Recipe from: good life {eats} blog.

Sweet Potato Oatmeal Pancakes

2010-09-10T09:35:00.003-04:00

Makes 2 panckes

Ingredients:

•1/3 cup old-fashioned oats
•1/3 cup mashed sweet potato
•2 egg whites
•1 tsp baking powder
•1 tsp vanilla extract
•Pinch of cinnamon and nutmeg
•Maple syrup, walnuts, chia seeds (optional)
Directions:

Combine all ingredients in a small bowl and mix well.

Divide batter in half and create a pancake on greased fry pan.

Cook each side of pancake until lightly browned; repeat for second half of batter.

Top with maple syrup, walnuts, chia seeds or your other favorite toppings.

baked banana oatmeal

2010-09-10T07:31:00.001-04:00

•1 cup old-fashioned oats
•2 tbsp brown sugar
•1/2 tsp baking powder
•1/2 tsp cinnamon
•1/4 tsp nutmeg
•1 tbsp chia seeds (optional)
•1/2 cup chopped walnuts
•1 cup almond milk
•1 tsp vanilla extract
•1 banana
Directions

•Preheat oven to 350*F.
•Combine all ingredients (except for the banana) in a mixing bowl.
•Coat a loaf pan with non-stick cooking spray
•Pour oatmeal batter into pan and spread evenly with a spatula.
•Slice banana and place on top of oatmeal batter.
•Bake for 30 minutes or until top is lightly browned.
•Allow to cool before cutting.

Makes 2 servings

*came from http://carrotsncake.com/, love this site and the pictures are just so delicious, check it out.

Ice cream pops in a new way

2010-06-20T23:06:00.000-04:00

http://www.yumsugar.com/Simple-Smore-Popsicle-recipe-roasted-marshmallow-ice-cream-4637562

key lime recipes

2010-06-20T22:28:00.000-04:00

Key Lime Butter Cookies

3 cups all-purpose flour
1/2 teaspoon baking soda
dash of salt
1 1/2 cups sugar
3/4 cup (6 ounces) butter, room temperature
1 large egg
1/4 cup Florida Key West Key Lime juice

In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, key lime juice, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour.

Preheat the oven to 375°.

Unwrap the cookie dough and cut into slices about 1/4-inch thick. Sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet. Bake until lightly browned around the edges, about 12 minutes. Cool the cookies on a rack and store in an airtight container.

Makes about 5 to 6 dozen Key Lime Icebox Cookies

Key Lime Cupcakes
1 box lemon cake mix with pudding
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired
Glaze
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice
Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired

User Rating: DIRECTIONS:
1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
2. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
3. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Crust
1 cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
2 tablespoons butter or margarine, melted
Filling
3 packages (8 oz) cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated lime peel (about 2 limes)
1/4 cup Key lime juice
Raspberry Sauce
1 box (10 oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly
DIRECTIONS
1. Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
2. In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
3. Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
4. To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

FLUFFY KEY LIME PIE
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup whipping (heavy) cream
Sweetened whipped cream, if desired
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2. Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes.
3. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.
4. Gently stir egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream. Store in refrigerator.

Cake Mix Chocolate Cookies

2010-04-23T08:05:00.000-04:00

30 cookies
1 egg
1/4 cup milk
1/4 cup butter or margarine, melted (I use 1/4 cup canola oil)
1/4 cup chocolate chips (optional)
515 g chocolate cake mix
1.In a bowl, stir cake mix, butter and milk until well combined.
2.Break egg into mixing bowl and mix well.
3.Bake in 350 F oven for 12 - 15 minutes.
4.Enjoy -- .

protein shakes

2010-03-15T08:31:00.001-04:00

Apple Pie Protein Shake!

1 C Milk

1/2 C Plain Yogurt
1/2 C unsweetened apple sauce
Pinch of cinnamon (to taste)
Pinch of nutmeg (optional)
1 serving vanilla protein powder

Raspberry Fruit Smoothie

1 c yogurt,

1/4 c raspberries
1/2 c cranberry juice
1/2 c milk
1 serving vanilla protein powder

Tropical Fruit Smoothie

1 c yogurt

1/2 c Mangoes

1/4 c Peaches
1/2 c vanilla Almond milk
1 serving vanilla protein powder

Stevia packets to taste

Cinnamon Roll Protein shake

8 oz low fat milk
1 serving vanilla protein powder
1 TBS instant vanilla pudding (sugar free or regular) OR Soy Pudding
1/4 tsp cinnamon
1/4 tsp vanilla extract
few dashes butter flavor powder or extract

Peanut butter protein Shake

8 oz. unsweetened chocolate almond milk

1 tbsp natural peanut butter, smooth
1 serving chocolate protein powder

* add ice cubs to achieve desired consistency – I like mine like a crunchy

* stevia packets to taste

* you can sub chocolate with vanilla and do one tbs of coco powder

On the Run Fruit Shake

3 -4oz fruit juice (any kind)

3-4oz water
1 serving vanilla protein powder

* Ice Cubes

Peanut Brittle Shake

8 oz low-fat milk
2 TBS instant sugar-free butterscotch pudding mix (dry)
1 serving vanilla protein powder
1 TBS natural peanut butter (smooth or chunky)

Pina Colda Escape

1/2 C Pineapple Juice
1/2 C Plain Yogurt
1/2 C Milk / Water
1 Serving vanilla protein powder

protein shakes

2010-03-15T08:31:00.000-04:00

Healthy meal (sports nutrition)

2010-02-19T14:46:00.000-05:00

Chicken Nuggets
1 1/2 lbs boneless, skinless chicken thighs
1 c cornflakes cereal
1 tsp paprika
1/2 tsp Italian herb seasoning
1/4 tsp garlic powder
1/4 tsp onion powder

1. Remove skin and bone, cut thighs into bite size pieces.
2. Place cornflakes in plastic bag and crush by using a rolling pin.
3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
4. Add a few chicken pieces at a time to the crumb mixture. Shake to coat evenly.
5. Preheat oven to 400 degrees. Lightly grease cookie sheet.
6. Place chicken pieces on cooking sheet so they are not touching.
7. Bake until golden brown, about 12 to 14 minutes.

calories 175
total fat: 8 grams

MACARONI AND 4 CHEESES
1 lb elbow macaroni
2 (10 oz) pkg frozen winter squash
2 cups 1% milk
4 ounces extra sharp Cheddar, grated (1 1/3 cups)
2 ounces Monterrey Jack cheese, grated (about 2/3 c)
1/2 c ricotta cheese
1 tsp salt
1 tsp powdered mustard
1/8 tsp cayenne pepper
2 T unseasoned bread crumbs
2 T Parmesan cheese
1 tsp olive oil

1. Preheat oven to 375 degrees. Coat a 9x13 inch baking pan with cooking spray.
2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 mins. Drain and transfer to a large bowl.
3. Meanwhile place frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, jack cheese, ricotta, salt mustard, and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the mix to the baking dish.
4. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 mins, then broil for 3 mins so the top is crisp and nicely browned.

OVEN FRIES
2 1/2 lbs baking potatoes
1 tsp vegetable oil
1 T white sugar
1 tsp salt
1 pinch ground cayenne pepper

1. Preheat oven to 450 degrees. Line a baking sheet with foil and coat well with cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
2. In a large bowl, toss potatoes with oil, sugar, salt and pepper. Spread onto the baking sheet in one layer.
3. Bake for 30 mins. in the oven, until potatoes are tender and browned.

nutrition information:
calories: 156
fat: 1 gram
carbohydrates: 34 g.
protein: 4

HEALTHY CHOCOLATE CHIP COOKIES
1 c whole wheat flour
1 c oat flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 c butter, softened
3/4 c brown sugar
1 egg
1/4 c nonfat milk
5 oz dark chocolate chips

Preheat oven to 350 degrees. In a medium bowl, stir together flours, baking powder, salt, nutmeg, and cinnamon. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, then the milk. Stir in the flour mixture. Stir in the chips. Drop by rounded teaspoons onto cookie sheets. Bake for 12-14 mins or until browned around the edges.

Homemade box of chocolates

2010-02-11T12:16:00.000-05:00

Chocolate Nut Bark
2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish
1.Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
2.Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition
Per piece: 74 calories; 5 g fat (2 g sat, 3 g mono); 1 g protein; 1 g fiber; 1 mg sodium; 66 mg potassium.

Chocolate covered strawberries
1 large almond or hazelnut biscotti
4 ounces bittersweet chocolate, chopped
2 pints strawberries, washed and dried
1.Crush biscotti in a food processor or with a rolling pin. Melt chocolate over a pan of hot water. Holding on to the stem, dip each strawberry in chocolate to coat about half the strawberry, then dip into biscotti crumbs. Place on a wire rack until chocolate has hardened.
Nutrition
Per piece: 28 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 1 g fiber; 3 mg sodium; 18 mg potassium.

Chocolate Crunch
1 cup Wheat Chex cereal, (2 ounces)
1 cup pretzel sticks broken in half, (2 ounces)
1/4 cup salted roasted almonds, (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted (see Tip)

1.Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.
Tips & Notes
Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition
Per serving: 218 calories; 8 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 35 g carbohydrates; 5 g protein; 3 g fiber; 397 mg sodium; 176 mg potassium.

Peanut Butter & Pretzel Truffles

1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted (see Tip)

1.Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition
Per truffle: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.

Valentine's day

2010-02-11T12:06:00.000-05:00

Baby Tiramisù servings 6
1/2 cup nonfat ricotta cheese, (4 ounces)
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
12 ladyfingers, (about 1 3/4 ounces)
4 tablespoons brewed espresso, or strong coffee, divided
2 tablespoons bittersweet chocolate chips, melted (see Tip)

1.Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
2.Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition
Per serving: 107 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium.

Chocolate Fondue Servings 2
3 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon brewed espresso, (see Kitchen Tip)
1/2 teaspoon vanilla extract
Pinch of salt
1 banana, peeled and cut into 8 pieces
8 1-inch chunks fresh pineapple
4 strawberries

1.Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)
2.Pour the chocolate mixture into a serving bowl. Serve with fruit.
Tips & Notes
Make Ahead Tip: Equipment: Fondue forks or bamboo skewers
Kitchen Tip: If you don't have an espresso maker, look for instant espresso powder at your supermarket.
No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
Nutrition
Per serving: 345 calories; 19 g fat (10 g sat, 2 g mono); 20 mg cholesterol; 54 g carbohydrates; 4 g protein; 7 g fiber; 81 mg sodium; 382 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value).

Recipes from Eating Well website

super bowl foods

2010-01-28T10:21:00.000-05:00

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1 1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

Milk Chocolate Popcorn

12 cups popped corn
1 (12-ounce) can salted peanuts
1 3/4 cups (11.5 ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
Preheat oven to 300°F (150°C). Grease large roasting pan. Line serving plate with wax paper.
Combine popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
Bake, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

PEANUT BUTTER CHEESECAKE
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter

FILLING:
2 packages (8 ounces each) Kraft Philadelphia® - Cream Cheese – Fat Free
1 package (8 ounces) Kraft Philadelphia® - Cream Cheese – Light
1 cup (8 ounces) reduced-fat sour cream
3/4 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
Directions
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Yield: 16 servings.
Nutrition Facts: 1 slice equals 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol, 361 mg sodium, 32 g carbohydrate, 1 g fiber, 12 g protein.

REAL BUFFALO CHICKEN WING DIP
4 chicken breasts (or any kind of boneless chicken meat)
1 bottle blue cheese sauce
1 package cream cheese
1 small bottle Frank's hot sauce
shredded mozzarella cheese

Boil (or simmer) chicken in water (or optionally, chicken broth) for 30 minutes or until cooked. Heat oven to 425°F. In an oven safe dish, spread cream cheese along the bottom. Shred chicken into a separate bowl. Add blue cheese sauce and Frank's hot sauce (depending on how hot you'd like it). Spread chicken mixture over the top and sprinkle with mozzarella (too much cheese will make it hard for dipping).Cook for 20 minutes or until cheeses becomes bubbly. Serve with tortillas or Triscuits.

CHEESY FOOTBALL
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup MIRACLE WHIP Dressing
2 green onions, chopped
1/4 tsp. black pepper
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits
2 Tbsp. pimiento strips
RITZ Crackers

BEAT cheeses and dressing with mixer until blended.
ADD onions and pepper; mix well. Refrigerate several hours.
FORM into football shape on serving plate; coat with bacon bits. Add pimento strips for "lacing." Serve with crackers.
Size-Wise: This is the perfect appetizer to serve while watching the big game with friends. Since it serves 32, one recipe goes a long way!
Substitute: Substitute chopped toasted PLANTERS Pecans or Walnuts, PLANTERS Slivered Almonds or finely chopped fresh parsley for the bacon bits.

Nutrition Information Per Serving: 180 Calories, 13 g Total fat, 6 g Saturated Fat, 30 mg Cholesterol, 380 mg Sodium, 12 g Carbohydrate, 0 g Dietary fiber, 2 g Sugars, 5 g Protein

Chocolate Peanut Snack Mix:
- 4 cups shredded or corn chex-type cereal (square)
- 3 cups pretzels (salted)
- 2 cups peanuts (salted)
- 1 1/2 cups semisweet or milk chocolate chips
- 1/2 cup peanut butter (smooth)
- 1/4 cup butter or margarine
- 1 1/2 cups sugar (powdered)
- 2 Tablespoons cocoa (baking type)

You can mix the ingredients in a large stainless steel bowl or use a couple of smaller bowls to evenly distribute the mix.
First, spread out long sheets of waxed paper on a table or countertop. Then, mix together the cereal, pretzels, and peanuts. You'll need to toss the ingredients evenly to distribute.
Next, put into the microwave the chocolate chips, peanut butter, and margarine. Microwave on a normal setting for 30 second intervals. Inbetween the intervals, stir the mixtureuntil everything is melted and smooth.
Then, pour the chocolate mix over the cereal mix and toss it well to coat evenly. You'll want to spread the mixture out on the wax paper that you put down earlier. And then, in a small bowl, mix together the powdered sugar and cocoa. The final step is to sprinkle the cocoa mixture over the chocolate coated mix. Let it all dry thoroughly and then place the snack mix in a tightly sealed container to store until you are ready to use. Deeelish!

- 2 8-ounce tubes of crescent roll dough
- 3-ounce cheddar cheese (shredded)
- 16 cocktail franks
- 1/4 cup heavy cream
- your favorite mustard

Preheat your oven to 400 degrees F. Next, unroll the tubes of crescent roll dough and separate each triangle. You should have 8 triangles per tube. Then, slice off 1/2 inch of the dough on the LONG end and discard.
Sprinkle the dough with the shredded cheese (about 1 teaspoon for each triangle). Place a cocktail frank at the base of each triangle and roll up away from you, enclosing the frank in the dough. This makes the Pigs in Blankets. Trim each off the excess dough at both ends.
Place each piggy 2 inches apart on a cookie sheet lined with parchment paper. Position the them so that the tip is on the top.
Then, lightly brush the top of each with the heavy cream and place the cookie sheet in the oven. Bake until golden brown and a little puffed up - about 15 minutes.

STADIUM BROWNIES
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup butter or margarine
1/2 cup packed brown sugar
5 cups miniature marshmallows
6 cups popped popcorn
1 cup salted peanuts

1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Grease bottom only of foil with cooking spray or shortening.
2. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. In large microwavable bowl, microwave butter and brown sugar uncovered on High 2 minutes. Stir in marshmallows. Microwave uncovered on High 1 to 2 minutes longer or until melted; stir until smooth. Stir in popcorn and peanuts until coated. Spoon evenly over brownies; press lightly to even surface. Cool completely, about 1 hour. For brownies, cut into 6 rows by 4 rows.

FOOTBALL CUPCAKE PULL APARTS

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy chocolate frosting
1/2 cup candy-coated chocolate candies
1 tube (4.25 oz) Betty Crocker® white decorating icing

1. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on cake mix box. Divide batter evenly among muffin cups (about 2/3 full).
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3. Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative border with candy-coated chocolate candies. Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football.

Artichoke Squares

2 (6-ounce) jars marinated artichoke hearts, undrained
1 onion, chopped
1 garlic clove, finely minced
4 large eggs, lightly beaten
1/4 cup fine, dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried basil or oregano
1/4 teaspoon freshly ground pepper
1/8 teaspoon red pepper flakes
2 cups (8-ounces) shredded mozzarella cheese
Drain artichoke hearts, reserving liquid from one jar. Finely chop artichoke hearts, and set aside.
Saute onion and garlic in reserved liquid in a large skillet over medium heat until tender. Set aside.
In a medium bowl, whisk together the eggs, bread crumbs, salt, basil, pepper and red pepper flakes until well blended. Add chopped artichokes, onion mixture, and cheese; stir well. Pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Bake, uncovered, at 325*F (160*C) for 25 to 30 minutes or until set. Cool slightly and cut into small squares. Serve warm or cool.
Makes about 35 to 40 squares.

Garlic knots lab

2010-01-18T11:28:00.000-05:00

garlic knot lab recipe

Vodka Sauce

2010-01-12T09:27:00.000-05:00

This Blog Links
This Blog
Links
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Thursday, January 15, 2009
Sauces 2009

VODKA SAUCE
3/4 cup olive oil
12 cloves garlic
1 1/2 teaspoons chili flakes
3 (28 ounce) cans crushed tomatoes
2 1/4 teaspoons salt
2 lbs pasta
1/2 cup vodka
1 1/2 cups heavy cream
4 T dry parsley

In a pan, heat the oil. Add garlic, chili until garlic is golden. MIx in vodka and simmer until reduced in half. Add the tomatoes and salt and bring to a boil.Put the heat to medium and let it simmer for 15 minutes. Cook the pasta. Add the heavy cream. Bring it to a boil and add the drained pasta. Add the parsley and serve.

Italian Wedding Soup

2010-01-04T09:37:00.000-05:00

Italian Wedding Soup Recipe #14061
by LikeItLoveIt
25 min | 5 min prep

SERVES 4
1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

1.In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2.In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3.Return to boil;reduce heat to medium.
4.Cook at slow boil for 10 minutes or until orzo is tender.
5.Stir frequently to avoid sticking.
6.Serve with additional Parmesan cheese sprinkled on top.

This one's for you Maria

2009-12-20T14:01:00.000-05:00

cake pops
chinese noodle cookies

peanut butter kisses
cheesecake chips (will post it later tonight)

holiday cookies

2009-12-01T11:58:00.000-05:00

peanut butter kiss cookies

1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
2 cups Bisquick
1 teaspoon vanilla
sugar (optional)
36 Hershey's chocolate kisses

Directions
1Mix milk and peanut butter until smooth.
2Stir in Bisquick and vanilla.
3Shape dough into 1-1/4-inch balls.
4Roll in sugar.
5Bake at 375°F for 8-10 minutes or until bottoms begin to brown.
6Immediately press kiss into each cookie.

Holiday Chocolate Pecan Neapolitan Cookies

1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
4 drops green food coloring
1/2 cup pecans, chopped
4 1/2 teaspoons chocolate syrup
1/2 cup semi-sweet chocolate chips
1 1/2 teaspoons shortening
Directions
1Preheat oven to 350. Line a 9 x 5 x 3 in loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
2In a separate bowl, combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
3Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add green food coloring to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread evenly over second layer. Cover with foil. Freeze for 4 hours or overnight.
4Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 12-14 minutes or until the edges are lightly browned. Remove to wire racks to cool.
5In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.

Cranberry Brownie Pie
4 (1 ounce) unsweetened chocolate squares
2/3 cup butter (1 stick plus 2 Tbsp.)
2 cups sugar
4 eggs
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup heavy cream, whipped
3 tablespoons powdered sugar
1 cup whole berry cranberry sauce
1/2 cup chopped pecans
1/3 cup hot fudge (your own or purchased)

Directions
1Preparation:.
2Preheat oven to 350°.
3Grease a 10" springform pan and an 8x8" square pan and set aside. Melt unsweetened chocolate and butter together in a heavy saucepan over low heat, stirring frequently until blended and smooth. Remove from heat; beat in the sugar and eggs until smooth. Add flour, baking powder and salt and mix well.
4Spread half of the batter in a greased 10" springform pan, and the other in a greased 8x8" square pan. Bake at 350° for 15 minutes, until just set. Don't overbake these! If they are underbaked a bit, that's just fine. The springform pan brownies will probably bake faster than the square pan brownies because they will be thinner, so check frequently. Cool both completely.
5Cut the brownies in the 8" square pan into cubes. In large bowl, beat cream with powdered sugar until stiff; fold in cranberry sauce. Spoon half of this mixture over the springform pan brownies. Top with half of the brownie cubes and half of the pecans. Repeat layers. Drizzle with hot fudge sauce. Chill for a few hours in the refrigerator, then cut into wedges.

Best Every Gingerbread cookies
3/4 cup butter
3/4 cup brown sugar
1 (4 ounce) package instant butterscotch pudding mix
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon

Directions
1Beat butter, sugar, pudding and egg.
2Mix well.
3Add flour, baking soda, ginger and cinnamon.
4Roll out and cut with cookie cutter.
5Bake @ 350* for 10-12 minutes.
6Makes 4-5 doxen depending on the size of cookies.

Crunchy Brownies

Crunchy Layer
3/4 cup flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
3/4 cup brown sugar
3/4 cup butter, melted
Brownie Layer
1 (21 1/4 ounce) package brownie mix (Betty Crocker Hershey's Triple Chunk Supreme)

3 tablespoons water
1/2 cup vegetable oil
2 eggs

Frosting
1 1/2 unsweetened chocolate squares (1 1/2 ounces)
3 tablespoons butter or margarine
2 1/4 cups confectioners' sugar, sift if lumpy
1 1/2 teaspoons vanilla
3 tablespoons hot water
Directions
1For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
2Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
3Bake at 350°F for 5 minutes; at this time it will not be completely baked.
4While bottom layer is in the oven, prepare brownies as directed on package.
5Spread batter in pan over crunchy layer.
6Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
7Prepare frosting when brownies are cool.
8In a small saucepan melt together chocolate and the 3 tablespoons butter.
9Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
10Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
11Spread over brownies while frosting is still hot; let set until firm.
12Cut into bars.

Candy Cane cookies
1/2 (18 ounce) package refrigerated sugar cookie dough, softened
3 tablespoons flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring

Directions
1In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion.
2Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist.
3Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets.
4Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

HOMEMADE TURKEY SOUP

2009-12-01T09:27:00.000-05:00

1 turkey carcass
Celery
2 lg. onions
2 lbs. carrots

Place turkey carcass in large pot with cut up onions, carrots and celery. Add water to cover. Bring to a boil and simmer for 1 hour. Remove from heat and cool. Take carcass from stock and remove meat. Set meat aside. Strain stock, return to a boil and add the meat, carrots and celery. Add rice or noodles. Simmer for about 1/2 hour. Then serve.

sugar cookies (middle school class)

2009-11-30T08:48:00.001-05:00

thanksgiving recipes

2009-11-23T11:56:00.001-05:00

Make ahead Mashed Potato Casserole

SERVES 12 -16
5 lbs idaho potatoes or russet potatoes, peeled
8 ounces cream cheese
1/4 cup butter
1/2 cup sour cream
1/2 cup cream
2 eggs
1 teaspoon salt
1 teaspoon garlic salt
1.Boil peeled potatoes until consistently is right for mashing.
2.Mash potatoes with cream cheese, butter, sour cream, cream, and eggs.
3.Add salt and garlic salt.
4.Spread in greased 9x13 pan.
5.Dot with butter and cool.
6.Cover with foil and refrigerate overnight.
7.Bake at 350F, covered, for 45 minutes.

Sweet Potato Casserole

SERVES 12
4 large sweet potatoes, cooked, peeled, and mashed
1 1/3 cups butter, divided
1 teaspoon salt
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour
4 teaspoons flour
2 cups brown sugar
2 cups pecans, chopped
1.Combine sweet potatoes, 2/3 cup butter, salt, sugar, eggs, vanilla, and 4 tsp flour. Pour into a greased 9 x 13” casserole dish.
2.Combine brown sugar, remaining butter, and remaining flour; mix together until crumbly. Add pecans. Put on top of casserole.
3.Bake at 350° for 45-60 minutes or until set in the middle.

Sweet Cranberry Sauce

SERVES 6 -8
1 (14 ounce) can whole berry cranberries
1 (10 ounce) can mandarin oranges, drained
1 cup pecans
1.Add all ingredients to a food processor and pulse a few times, do not over process, should be lumpy and just mixed together. Refrigerate until ready to serve - make the same day you will be serving.

Classic Green Bean Casserole

SERVES 6
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
1 dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French fried onions
1.Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2.Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3.Bake for 5 minutes or until the onions are golden brown.
4.Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
5.For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
6.For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
7.To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
8.To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
9.For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
10.For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Final Menu for luncheon

2009-11-16T09:28:00.000-05:00

ONION ROASTED POTATOES
1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
1/3 cup olive or vegetable oil

1. Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
2. Close bag and shake until potatoes are evenly coated.
3. Empty potatoes into shallow baking or roasting pan; discard bag.
4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.

INSIDE OUT CHICKEN CORDON BLEU
1 cup bread crumbs
1/4 tsp black pepper
1 T butter
1 T olive oil
4 boneless skinless chicken breasts
8 ounces deli thinly sliced ham
8 slices Swiss cheese

1. Put the bread crumbs and pepper in a plastic bag and shake to blend.
2. Heat the butter and oil in a large skillet over medium high heat.
3. Slice the chicken breasts in half to make them thinner and drop into bread crumbs. Shake to coat and place in the hot skillet. Cook until lightly browned on the first side, about 5 mins. Turn and brown the other side, about 5 mins.
4. Turn the chicken back over to the first side and place the ham evenly over the chicken pieces. Top each one with a slice of Swiss (fold to fit).
5. Cover and cook until ham heats up and cheese is melted, about 3 minutes.

PUMPKIN KNOT YEAST ROLLS

1/2 ounce active dry yeast (2 packets)
1 cup warm milk (110-115 degrees)
1/3 cup unsalted butter, softened
1/2 c sugar
1 can canned pumpkin puree (NOT pie filling)
2 eggs
1 tsp salt
5 1/2- 6 cups flour, divided
1 T cold water
1 egg

1. In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin,2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface --- knead until smooth, about 5-7 mins. Place in a large greased bowl and turn once to grease top. Cover with a clean towel and let rise in a warm place until doubled, about 1 hour. Punch down dough, turn onto lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into about a 10' rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled --- about 30 mins.
3. In a small bowl, whisk together water and remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 degrees for about 15-16 mins. or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.

LEMON CRANBERRY BUNDT CAKE
ingredients for cake:
3 1/4 sticks unsalted butter, cubed and at room temperature
3 cups cake flour, sifted
12 ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 T whole milk
4 large eggs
2 egg yolks
2 tsp vanilla
2 T finely grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt

ingredients for syrup and glaze:
1/4 c granulated sugar
1/2 cup plus 2 T lemon juice
1 1/2 c confectioners sugar

1. Preheat oven to 350 F degrees. Grease bundt pan.
2. Cook the cranberries with 3/4 c sugar in a pot over medium high heat until juicy and the mixture reduces to 1/14 c, about 15 mins. Let cool.
3. Whisk the mile, whole eggs, yolks, and vanilla in a medium bowl; set aside.
4. Whisk the 3 cups flour, the remaining 1 3/4 c sugar, the lemon zest, baking powder and salt in a large bowl. Add the butter cubes and beat with a mixer on low speed until moistened. Add half of the milk mixture, increasing the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
5. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with remaining batter and smooth evenly. Bake until the toothpick inserted into the center of the cake comes out clean, 55-60 mins.
6. Meanwhile, make the syrup; Dissolve the 1/4 cup granulated sugar in 1/2 c lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 mins. Carefully invert the cake into a parchment lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
7. When ready to serve, whisk the confectioners sugar and the remaining 2 T. lemon juice until smooth. Spoon over cake. Serve

cream puffs (WORLD CUSINE)

2009-11-11T14:11:00.000-05:00

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2.Preheat oven to 425 degrees F (220 degrees C).
3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. (Centers should be dry.)
5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

cinnamon rolls

2009-11-03T14:30:00.000-05:00

Cinnamon Rolls

1. Preheat oven 350F. Mix together the following ingredients:
1 tsp baking soda
1 1/2 tsp baking powder
2 tsp cream of tartar
4 1/2 c flour
1 tsp salt
3/4 c dry milk
2. Cut in with a patry blender:
1 c crisco shortening
3. Mixing it with the dry ingredients until mixture is fine uniform crumbs.
4. Blend together the mixture with:
1 1/3 c water
5. Stir just until liquid is mixed iunto dough. Form into a ball and knead slightly. Roll dough into a rectangle and brush with melted butter. Sprinkle with brown sugar and cinnamon.
6. Roll up as for a jelly roll. Slice, place on greased pans (8 1/2 x11 pan) Bake for 25 mins.
7. Mix together:
2 c powdered sugar
1/4 c milk
8. Drizzle with powdered sugar and glaze while warm, and serve.

Ooey Gooey Cinnamon Rolls Recipe1 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/3 cup sugar
1/2 teaspoon sugar
1/3 cup butter
1 teaspoons salt
1 eggs, slightly beaten
3 1/2 cups flour
1/2 cup warm milk
Filling
1/4 cup melted butter
1/2 c sugar
1 1/2 tsp ground cinnamon
1/2 cups chopped walnuts (optional)
1/2 cups raisins (optional)
Topping
1/2 cup butter or margarine
1/4 cup brown sugar
1/4 cup Karo syrup
1 cups pecans, chopped (optional)

1. In a cup, combine yeast, warm water and 1/2 tsp sugar. Stir and set aside.
2. In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is stiff.
3. Turn out onto a well-floured board. Knead for 10 minutes.
4. Place in a plastic bag and refrigerate overnight.Take out of refrigerate 1 hour before class. Roll out on a floured surface into a 15x20 inch rectangle.
5. Preheat oven to 350°F.

To prepare filling----------.
1. Spread dough with melted butter.
2. Mix together cups sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts and raisins.
3. Roll up and pinch edge together to seal. Cut into 12 slices.
4. Grease bottom of a 13 by 9 inch baking pan. Sprinkle with remaining sugar.
5. Place cinnamon roll slices close together in pans.

Topping----------.
1. In a saucepan, place all ingredients except for pecans. Melt these ingredients on range top. Mix in pecans and then pour over the top of rolls.
2. Bake for 25 minutes or until done.

SENIOR CITIZEN LUNCHEON possiblities

2009-11-03T09:42:00.000-05:00

ONION ROASTED POTATOES
1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
1/3 cup olive or vegetable oil

1. Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
2. Close bag and shake until potatoes are evenly coated.
3. Empty potatoes into shallow baking or roasting pan; discard bag.
4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.

RED VELEVET CHEESECAKE
Red Velevet Crust Ingredients:
2 cups chocolate graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted

Red Velevet Filling Ingredients:
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs, beaten slightly
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring
Topping Ingredients:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Strawberries for garnish

1. Mix together chocolate graham cracker crumbs and brown sugar. Add melted butter and mix well.
2. Press mixture into bottom and up sides of 9-inch spring-form pan. Bake in 350 degree F oven for 10 minutes; cool slightly.
3. In a large bowl combine cream cheese and sugar and beat with a mixer until combined.
4. Add eggs, one at a time, beating well after each addition.
5. Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.
6. Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight (in pan).
7. To make the topping: Beat the cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan and garnish if desired with fresh strawberries.

WALNUT CHICKEN IN A MAPLE LEMON BUTTER SAUCE48 ounces boneless skinless chicken breast halves (about 16)
1/2 cup buttermilk
1/2 cup cornmeal
1/2 cup walnuts, ground
1 teaspoon salt
1 teaspoon dry mustard (Coleman's preferred)
1 teaspoon dried tarragon
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 cup butter
Sauce
1/2 cup maple syrup
1/3 cup lemon juice (fresh is best)
1 tablespoon shallot, peeled and minced
1 tablespoon fresh tarragon, chopped
1/8 teaspoon ground nutmeg
2 cups butter, chilled and cubed
salt and pepper, to taste
Directions
1Place chicken in a large bowl; add buttermilk, mix gently to coat and let rest for ten minutes.
2Preheat oven to 350F and lightly butter two baking pans.
3In a medium bowl, combine next seven ingredients; mix well.
4Remove chicken from buttermilk; coat all sides of each chicken piece with cornmeal mixture, pressing in firmly so walnuts stick.
5Melt 1/4 cup butter in large skillet over medium heat.
6Add chicken; brown lightly on both sides.
7Place in prepared pan and bake for 25 minutes or until chicken is fork tender and juices run clear.
8While chicken is baking, combine maple syrup, butter, lemon juice, shallot, fresh tarragon and nutmeg; mix well.
9Cook over medium heat about 15 minutes or until reduced by half.
10Gradually beat in 1 1/2 cups butter with whisk.
11Remove from heat and beat in remaining butter.
12Season with salt and pepper.

THANKSGIVING RECIPES

2009-10-31T09:26:00.000-04:00

APPLE CRUMB PIE
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

1.Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2.Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3.Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

PUMPKIN PIE
1 (9 inch) unbaked pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg

Preheat oven to 425 degrees. Combine ingredients in large bowl, pour into shell, bake 15 minutes, reduce oven temperature to 350 degrees and continue baking 35-40 minutes until knife inserted in center comes out clean.

MAKE AHEAD MASHED POTATOES
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
1 tsp garlic powder
ground black pepper to taste

1.Preheat the oven to 325 degrees F (165 degrees C).
2.Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
3.In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
4.Cover, and bake for 50 minutes in the preheated oven.

GREEN BEAN CASSEROLE
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. BAKE at 350°F for 30 min. or until hot. STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

SWEET POTATO CASSEROLE
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

1.Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2.In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3.In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

SPAIN (WORLD CUISINE RECIPES)

2009-10-24T08:56:00.000-04:00

SPANISH TEA CAKES

1 cup flour
4 eggs (separated into whites and yolks)
2 1/2 ts baking powder
1/2 cup sugar
about 2 ts lemon zest
2 TB olive oil

Preheat oven to 350°F. Place the egg whites in a large bowl and beat them until they stiffen and hold on to the back of a spoon. Gently add in the flour, baking powder and lemon zest and mix. Add the sugar and the oil and gently fold together.
Spoon the mixture into a muffin-paper lined muffin pan. Bake the them for about 15 minutes or until golden brown.

Spanish Tortilla (Potato Omelet)

1/4 cup(s) extra-virgin olive oil
2 pound(s) all-purpose potatoes, peeled, quartered lengthwise, and cut into 1/8-inch pieces
1 large onion, thinly sliced
3 clove(s) garlic, finely chopped
2 tablespoon(s) fresh, chopped parsley leaves, plus more for garnish
1/4 teaspoon(s) ground black pepper
3/4 teaspoon(s) salt
6 large eggs, beaten
1.In 10-inch nonstick ovenproof skillet, warm 3 tablespoons olive oil over medium-low heat. Add potatoes and onion; cook, stirring occasionally, until potatoes are tender and onion is golden brown -- about 25 minutes. Add garlic, parsley, black pepper, and salt; cook, stirring occasionally, 5 minutes. Transfer potato mixture to a large bowl and cool to room temperature. Mix in beaten eggs.
2.In the same skillet, warm remaining tablespoon of olive oil over high heat. Add potato-egg mixture to skillet, spreading evenly to cover bottom and sides of skillet. Reduce heat to low and cook, covered, until the egg on the sides of skillet is slightly brown and potato-egg mixture starts to set -- about 10 minutes. Place the skillet under the broiler until center of omelet is cooked through and the top is golden -- 3 to 5 minutes.
3.Carefully invert omelet onto a serving plate. Cut into wedges, garnish with parsley, and serve.

halloween week recipes

2009-10-24T08:13:00.000-04:00

Halloween Pizza Cookie

3/4 cup packed light brown sugar
1/2 cup butter flavor shortening
1 egg
1 tablespoon water
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup REESE'S Peanut Butter Chips
1 cup miniature marshmallows
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup chopped pecans
CHOCOLATE DRIZZLE (recipe follows)
ORANGE DRIZZLE (recipe follows)

Heat oven to 350°F. Lightly grease 12-inch round pizza pan.*

Beat brown sugar and shortening in large bowl on medium speed of mixer until creamy. Add egg, water and vanilla; beat well. Stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until well blended. Stir in peanut butter chips. Spread batter into prepared pan to within 1/2 inch of edge.

Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows, chocolate chips and pecans over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely.

Drizzle CHOCOLATE DRIZZLE over top. Drizzle ORANGE DRIZZLE over chocolate. Let stand about 1 hour until drizzles set. Cut into wedges. 16 servings.

CHOCOLATE DRIZZLE: Combine 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons butter flavor shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

ORANGE DRIZZLE: Combine 1/2 cup powdered sugar, 1 tablespoon water, 3 drops yellow food color and 2 drops red food color in small bowl; stir until well blended.

* Cookie pizza can be baked in 13x9x2-inch baking pan. Bake at 375°F. 15 to 18 minutes or until set.

WITCH FINGER COOKIES
www.RecipeGirl.com

1 cup butter, softened
1 cup powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp salt
¾ cup whole blanched almonds
1 tube red decorator gel

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.
2. Whisk together flour, baking soda and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.
3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)
4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle.
5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. If you want to get really gross, you can also make slashes in the finger and fill them with “blood.”
6. Remove from baking sheets and let cool on racks (and let the red gel harden).

SPIDER COOKIES

2 c Chocolate chips,semi-sweet - Divided
1/2 c Crispy-rice cereal
1/4 c Shredded coconut
1 1/2 c Chow mein noodles
Cake decorator frosting = in tube; if desired

Melt 1 cup of chocolate chips in a heavy saucepan over low heat. Mix in the cereal and the coconut. Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies. Melt the second cup of chocolate chips. Gently stir in chow mein noodles. When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider). Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be made into more spider cookies.

SPIDER WEB MUNCH
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup creamy peanut butter - divided use
1/3 cup powdered sugar
3 cups toasted rice cereal
Heat morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.
Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until well coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.
For the Spiderweb: Place remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

FRANKENSTEIN BROWNIES
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker® black decorating gel (from 0.68-oz tube)

1. Heat oven to 350°F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
2. Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
3. Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.

SPIDER COOKIES
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 chewy caramels in milk chocolate
Black or red string licorice
1/3 cup (72) miniature candy-coated chocolate baking bits
Betty Crocker® black decorating gel (from 0.68-oz tube)
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use baking bits for eyes and black gel to make pupils in eyes.

MUMMY COOKIES
1 pouch Betty Crocker® sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or margarine, softened
1 egg
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
12 small jelly beans, cut in half
Betty Crocker® black decorating gel (from 0.68-oz tube)
1. Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.
2. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.
3. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container
Ghoul-aid
1 (14-oz.) envelope unsweetened grape kool-aid
1 (14-oz.) envelope unsweetened orange kool-aid
2 c. Sugar
3 qt. Water
1 liter cold ginger ale

In a large, non-metal pitcher, combine kool-aid with sugar and water. Stir until thoroughly mixed and kool-aid is dissolved. Add ginger ale and serve immediately.
To make “cool” ice cubes, freeze either ginger ale or the kool-aid in a non latex disposable glove (i use playtex brand). Remove the glove carefully or you will have digits floating around in your punch, but it is halloween after all. When your hands melt the ice will not dilute the punch since it made of the drink’s ingredients

these recipes came from: betty crocker, Recipegirl websites

Pumpkin Streusel Muffins

2009-10-21T09:34:00.000-04:00

3 1/2 cups flour
1 c packed brown sugar
1 T + 1 tsp baking powder
1 1/2 tsp cinnamon
1 tsp pumpkin spice
1 1/4 c pumpkin puree
2 eggs
1 cup milk
2/3 c vegetable oil

1. sift flour, brown sugar, baking powder, cinamon, and pumnpkin spice in a mixing bowl and set aside.
2. In a large bowl, whisk together pumpkin, eggs, milk, and oil. Add flour and stir until moistened and combined. DO NOT OVER MIX>
3. Fill muffin cups half full.
4. For streusel: combine and stir:
1/2 c packed brown sugar
1 tsp cinnamon
2 T butter
5. Sprinkle streusel over tops of muffins. Bake muffins in 375 F for 20-25 mins.

Muffins

2009-10-16T11:49:00.000-04:00

here

Peanut Butter Chocolate Chip Muffins1 3/4 cups all-purpose flour
2/3 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature (I use 1%)
2/3 cup peanut butter (smooth or chunky)
1/4 cup vegetable oil (I usually use canola)
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips
Directions
1Preheat oven to 350º.
2Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
3I just spray with non-stick spray.
4Stir together flour, brown sugar, baking powder and salt in a large bowl.
5In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
6Make a well in the center of the dry ingredients.
7Add liquid ingredients and stir just to combine.
8Add the mini chocolate chips (I've also used the regular sized ones).
9Spoon batter into prepared muffin cups.
10Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
11Place muffin tin on wire rack and cool for five minutes before removing muffins.
12Serve warm or cool completely and store in an airtight container at room temperature.

Sugar Cookies

2009-10-10T11:03:00.000-04:00

Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla extract

1 Sift dry ingredients, cut in butter with a pastry blender, and add other ingredients mixing with a wooden spoon. Blend thoroughly;Divide dough into two and place in bags. Chill for several hours.

2 Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board or between wax paper. (It helps if you flour both sides of the dough.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet.Brush on egg white and sprinkle with decorative sugars. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.

Caramel week

2009-10-10T10:55:00.000-04:00

Caramel Popcorn recipe is here.

Caramel Apples (demonstration)

1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 sturdy lollipop sticks or chopsticks
12 medium apples

Combine first 8 ingredients into a saucepan (non-stick pan works the best). Stir with a wooden spoon on medium-low heat until all the sugar dissolves. Attach a clip-on candy thermometer to the pan and cook caramel at a rolling boil until the thermometer reaches 236°F, stirring constantly and slowly with a wooden spatula. Carefully pour caramel into a metal bowl(freeze before using). Cool until the temperature lowers to 200°F, at which point you are ready to dip the apples. While the caramel is cooking/cooling,butter large baking sheet. Insert a stick into each apple. When the caramel has cooled enough for dipping, dip the apples in, one by one, by holding on to the stick, and lowering the apple into the caramel, submerging all but the very top of the apple. Pull the apple up from the caramel and let the excess caramel drip off from the bottom back into the pan. Then place prepared pan. Place into the refrigerator to chill for at least 15 minutes.Once the caramel has chilled a bit, remove from the refrigerator and use your fingers to press the caramel that has dripped to the bottom of the apples, back on to the apples.

source: Simply recipes

Granola Bars

2009-10-05T08:33:00.001-04:00

1/3 c. shortening
1/3 c. butter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. all - purpose flour
1/2 tsp. salt
1 tsp. baking soda
5 oz. pkg. semi - sweet chocolate chips
1 c. granola, any flavor

Heat oven to 375 degrees. Grease baking pan 13 x 9 x 2 inches. Mix together first 6 ingredients, thoroughly. Stir in remaining ingredients. Spread dough into pan. Bake until light brown, 20 to 25 minutes. Cut into 3 x 1 1/2 inch bars. Makes 2 dozen bars. If using self - rising flour, omit baking soda and salt.

Eggs in basket

2009-10-05T08:18:00.000-04:00

Eggs in the basket recipe

Scotland Recipes

2009-10-05T08:15:00.000-04:00

SCOTTISH SHORTBREAD
2 cups butter
1 cup packed brown sugar
4 1/2 cups all-purpose flour

1.Preheat oven to 325 degrees F (165 degrees C).
2.Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
3.Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
4.Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes

SCONES
2 cups sifted all-purpose flour
2 Tbs. Sugar
½ tsp. baking soda
½ tsp. salt
¼ cup butter or margarine
Fruit / Nuts of your choice
¾ c. plus 2 Tbs. Buttermilk

Directions
1.Preheat oven to 450.
2.Sift together flour, sugar, baking soda, and salt into a mixing bowl.
3.Cut butter or margarine into small pieces and add to dry ingredients.
4.Blend together until mixture is crumbly.
5.Make a well in the center of the mixture and gradually add the buttermilk, stirring gently with a fork.
6.Fold in fruit and nuts.
7.Mix just until soft dough is formed. (We use a food processor and pulse once for the dry ingredients and blend until just after all the buttermilk is added).
8.Turn onto a lightly floured surface pat into a circle ½ inch thick at the edge, with the center slightly thicker.
9.Cut into 8 equal pieces 9liek a pizza).
10.Place each of the 8 pieces on an ungreased baking sheet (we use a baking stone).
11.Bake for 12 to 15 minutes, until golden brown.
12.Best served warm after standing for 5 to 10 minutes.
13.Makes Eight Scones.

SCONES II
Scottish Scones:
1½ cups all-purpose flour
¼ cup sugar
1 Tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) Challenge Butter
¾ cup quick cook oats
1/3 cup walnuts, chopped
½ cup milk

Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Stir in oats and nuts. Add milk, mixing just until moist. On lightly floured surface, roll dough into a circle one-half inch thick. Cut into 10 wedges. Place on greased cookie sheet. Bake in a 425°F oven for 12-15 minutes. Serve with Honey butter or Strawberry butter.

Yield: 10 scones.

Crumpets (World Cuisine)

2009-10-02T07:59:00.000-04:00

4 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3 cups water, lukewarm
1 tsp yeast

Sift flour, baking powder, sugar and salt into a large bowl. Dissolve yeast in water, add to dry ingredients, beat until smooth. Crumpets can be cooked in a lightly greased frying pan or electric frypan; if using frypan, pre-heat to 260 F. Lightly grease some egg-rings, put them in pan to heat through. When hot three-quarters fill the rings with batter. Allow to cook over a low heat for approximately 10 minutes or until surface is covered with holes.
Remove the rings. Cover the pan, and cook a further 2 - 3 minutes or until the surface is set. Remove from the pan, cool on a wire rack. When cold, toast and serve with butter.

Pancakes & crepes

2009-09-28T08:11:00.000-04:00

To start the day with: Pancakes. and crepes. (CLick on words to take you to the recipe.)

CINNAMON ROLL KUGEL

2009-09-21T08:42:00.000-04:00

For the topping:
1 stick (1/2 cup) unsalted butter
1 cup packed dark brown sugar
2 cups whole, unbroken pecan halves
For the kugel:1 pound broad, flat (don’t use curly) egg noodles
1 stick (1/2 cup) unsalted butter, cut into small pieces
1 container (16 ounces) creamed cottage cheese
1 cup sour cream
4 large eggs
1/2 teaspoon vanilla
2/3 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt

Preheat the oven to 350°. Set out a 13×9 inch glass baking dish.

For the topping:
Place the butter in the baking dish and melt in the oven while it is preheating. Remove from the oven and cool to lukewarm. Crumble the brown sugar evenly over the bottom of the dish. With a tablespoon, press the sugar into an even layer. One at a time, arrange the pecan halves in rows, rounded side down, in the sugar. With the flat of your hand press down on the pecans to secure them.

For the kugel:
Bring a large covered pot of water to a boil over high heat. Add a pinch of salt and the noodles and cook according to package directions, until tender. Drain in a colander. Return the noodles to the cooking pot. Add the butter and stir until melted. Cover the noodles so they don’t dry out. In a large bowl, with a wooden spoon, beat the cottage cheese, sour cream, eggs, vanilla, granulated sugar, cinnamon, and salt until well blended. Add the noodles and toss with 2 spoons, mixing well.Pour the noodle mixture into the dish with the topping (which is on the bottom). Smooth with a rubber spatula. Cover with foil.Bake until the kugel is firm and set, about 1 hour. Uncover and bake for 10 minutes more, to lightly brown the surface. Transfer to a wire rack and let cool for about 10minutes. To unmold, loosen the edges of the kugel and place a large rectangular platter, jelly-roll pan, or cutting board on top of the baking dish. Turn dish and platter both over together and lift off the baking dish to reveal the pecan-studded top. With a serrated knife, cut the kugel into small pieces and serve hot or warm.

2009-2010 begins

2009-09-21T08:14:00.000-04:00

So its time to begin cooking again. This year we are going to start with French toast and crumb cake.The recipes can be found here.

Snickerdoodles

2009-07-03T08:14:00.000-04:00

Ok Laurie here is the link for snickerdoodles.......click HERE.

Ice Cream Cake

2009-06-17T11:48:00.000-04:00

Back by popular demand is the ice cream cake... It is so darn good but it does take time to make. Here'sthe link for the ice cream cake.

enjoy!!!

Pillsbury Chocolate chip cookie dough brownies

2009-06-12T11:38:00.001-04:00

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

pillsbury peanut butter bars

2009-06-11T09:09:00.000-04:00

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)

1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.

2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.

3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Cuban Recipes

2009-06-01T08:40:00.001-04:00

Cuban Empanadas Recipe

8 large biscuits (large refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 tbsp sugar
1 egg, lightly beaten

1. Brown ground meat. Drain off any fat.
2. Add next four ingredients to meat.
3. Pat out biscuits 1/2" thick and put a large spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.
4. Bake at 375 degrees f for 15 minutes on cookie sheet.

Larry's Mojito Cake
20 ounce can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar — I used 4 tablespoons
1 teaspoon rum extract
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves

Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15×10 inch pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it - I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves. One last thing. It’s fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.
Pulpeta (Cuban Meat Loaf recipe)

3/4 lb. ground beef
1/4 lb. cooked ham (ground)
4 eggs
3 boiled eggs
1/8 tsp. salt
1/4 tsp pepper
1 tsp oregano
1 tsp cumin
1 tbsp. minced garlic
1/2 tsp minced garlic
1 3/4 cups cracker meal
20 olives w/ pimiento
2 tbsp olive oil

Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf.
Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly, roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. Its suggested that you try to brown the ends of the loaf first.
After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat and allow to cool before slicing.
To make the sauce for the meat loaf, combine:
1/2 tsp minced garlic
1/4 tsp oregano
1/4 tsp ground bay leaves
2 tbsp tomato sauce
1/2 cup white wine

mix well. Meat loaf serves 4-6

Cafe Con Leche Custard recipe
Cafe con leche is the traditional "latte" that most Cubans drink for breakfast. It combines a strong espresso coffee with steamed milk and sugar.

4 Tbsp cornstarch
3 cups milk
1 cup heavy cream
2-1/2 Tbsp instant coffee powder
1 cup sugar
2 eggs
Whipped cream
Chocolate covered espresso beans for garnish

Stir cornstarch into 1 cup milk, stirring until smooth. In top of a double boiler, pour the rest of the milk, cream, instant coffee powder, and sugar. Stir over medium-high heat until thickened. Cover and let simmer 10 minutes.
Beat the eggs well. Slowly add 1 cup of the hot coffee mixture to the eggs, beating continually.
Pour egg mixture into remaining coffee mixture in the double boiler, still over heat, and beat well to incorporate. Cover and simmer 2 minutes.
Remove from heat and pour into coffee cups. Cover with plastic wrap, leave to cool and then refrigerate. When chilled, top with fresh whipped cream and 1 chocolate covered espresso bean.

Crabby patties

2009-05-18T11:24:00.001-04:00

2-6oz. cans lump crabmeat, drained (about 1 cup drained crabmeat)
2 ½ slices light white bread (40-45 cals per slice), lightly toasted
1 wedge Laughing Cowl light swiss cheese, room temperature
3 T egg substitiute
2 T finely chopped onion
2 T finely diced celery
1 T fat free mayo
½ T Hellmann’s dijonnaise
½ T finely chopped fresh parsley
1 tsp minced garlic
½ tsp lemon juice
½ tsp whipped light butter, melted
¼ tsp Worcestershire sauce
Dash hot pepper sauce
Salt and pepper to taste

Preheat oven to 450F. Tear lightly toasted bread into pieces and place in a food processor or blender. (Pulse until reduced to breadcrumbs and then transfer to a medium bowl) Add crabmeat, parsley, garlic, salt and pepper to the bowl, and gently combine. Add onion and celery; lightly mix again, and set aside.

Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, dijonnaise, lemon juice, melted butter, Worcestershire sauce and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture.

Prepare a medium large baking dish by spraying with butter flavored nonstick spray. Take one third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish and flatten it into a cake about 1 inch thick - repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.

Bake in the oven for 14-15 mins, until the cakes are slightly firm and cooked through. Remove cafefully from the dish and serve with additional dijonnaise for dipping.

Serving size: 1 cake
calories 117
fat: 2 g
sodium 800 mg
carbs 11.5 g
fiber 2.25 g
protein 14 g

Mac and Cheese recipe

2009-05-11T08:43:00.000-04:00

8 ounces elbow macaroni
16 ounces sharp cheddar cheese
16 ounces mild cheddar cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk

preheat oven to 350. bBoil the elbow noodles until cooked, drain. cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
In a 2 quart saucepan melt the butter. When the butter has melted remove from heat. Mix with a fork the flour until it looks like a paste. stir in the milk, and cook until warm (not boiling). once warm add in cheese and continue cooking until cheese is melted stirring continulously with a fork (if you don't stir continulously cheese will burn to bottom of pan). once cheese is melted, pour over the noodles, use a fork to move the noodles around to get the cheese mixture to the bottom. Pour into a casserole dish andbake at 350 for about 30 min., or until you see some brown on top.
let it sit out for about 15 minute before eating.

baked ziti

2009-05-05T08:59:00.000-04:00

1 lb lean ground beef
1 cup onion, chopped
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese

Preheat oven to 350 degrees F. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and oregano. Reduce heat and simmer for 10 minutes. Stir 1 cup of the sauce into the cooked ziti noodles.
Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce. Cover and bake 20 minutes. Sprinkle with remaining mozzarella and Parmesan cheese. Return to oven and bake uncovered for 10 minutes or until heated through.

Ham Asian noodle Salad

2009-04-30T10:00:00.001-04:00

SERVES 4

1 (12 ounce) package noodles (they look like spaghetti noodles)
2 cups cooked ham, thinly sliced
1/2 cup pineapple, thinly sliced (optional)
1 cup vegetable (thinly sliced carrots, cooked haricot verts green beans, mushrooms, asparagus cut in 1-inch pieces, )
3 cups salad greens
1 tablespoon ginger juice (grate fresh ginger, and then squeeze out the juice)
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/3 cup vegetable oil
1 tablespoon sesame seed
Cook the chow mein noodles as directed, rinse in cold water to stop them from growing, and then drain and then set aside.
Julienne the ham--long, thin slices work well with the chow mein.
Add in veggies. Make sure if you are using crunchy veggies to cook first if necessary (green beans).
If you have pineapple on hand, julienne it, and add to the ham.
Toss ham-veggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five ingredients from the list above), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.
Asian Restaurant Ginger-Soy Salad Dressing—Grate enough fresh ginger root (a couple of tablespoons) to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma). Whisk and then serve. Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.

Mac and Cheese

2009-04-29T11:19:00.000-04:00

1 pkg broccoli
2 c diced ham
1 box elbow macaroni
1/2 c butter, melted
1/2 c flour
5 cups milk
4 c grated cheddar cheese
salt and pepper to taste

1. Cook the macaroni according to package directions.Drain.
2. Melted butter, remove from heat, and with a wire whisk mix in a little at a time the flour.
3. Return to heat, add a cup at a time the milk. Stirring with the wire wisk. Continue to heat until mixture thickens, then slowly add cheese.
4. Add broccoli and ham. Season with salt and pepper. Serve