Wednesday, November 25, 2009

Ina Garten's Mixed Berry Cheesecake

This is so good! When I saw her make it on Food Network I just had to try it. It was perfect. Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

  • 2 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract

For the topping:

  • 1 cup red jelly (not jam) such as currant, raspberry, or strawberry
  • 1/2 pint sliced strawberries
  • 1/2 pint fresh raspberries
  • 1/2 pint fresh blueberries


Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

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Friday, January 09, 2009

Artichoke Dip

I found this recipe at Abounding Treasures. Hope you enjoy it!

1 - 10 oz can artichoke hearts, drained and diced
½ cup Hellman's mayonnaise
¼ cup Parmesan cheese
Dash of Worcestershire sauce
Dash of garlic powder

1 Combine and put into small greased casserole dish.[I didn't grease it]
2 Bake at 350 degrees for 25 minutes until bubbly.
3 Serve with thinly sliced baguette or rye bread.
Makes a great dip for either thinly sliced baguette or rye breador your favourite crackers!


Saturday, December 06, 2008

Cream Puffs

1/2 cup butter or margarine
1 cup water
1 cup all purpose flour
1/4 teaspoon salt
4 eggs

Preheat oven to 400 degrees. In a medium saucepan, melt butter. Add water, bring to a boil. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly, about 5 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition (1 to 2 minutes, or until smooth). Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet. Bake in a 400 degree oven for about 30 minutes or until golden brown and puffy. Remove from oven; split, removing any soft dough inside. Cool on a wire rack. Fill with whipped cream, pudding, ice cream, or fruit mixture.


Cream Cheese Salsa Dip

2 packages Cream Cheese
1 Large Jar Pace Picante Sauce, Medium Style
1 Large Bag Tortilla Chips

Let cream cheese come to room temperature. Mix cream cheese and picante sauce with a wire whisk until blended. It may be a little chunky. Cool and serve with tortilla chips.


Cream Cheese Pound Cake

3 sticks butter
3 cups sugar
1/2 teaspoon salt
1 (8 ounce) package cream cheese
6 large eggs
1 1/2 teaspoon vanilla extract
3 cups sifted cake flour

Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla. Add eggs one at a time and beat after each addition. Add flour, dividing into four additions. Pour into 10" round tube cake pan. Grease only the bottom of the pan for a smooth even cake. Bake at 325 degrees Fahrenheit for 1-1/2 hours or until done.

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Cream Cheese Dip

1 (8 ounce) package cream cheese - softened
3 teaspoons minced onion
3/8 teaspoon garlic juice
6 Tablespoons milk
1 1/2 teaspoons salt
3 dashes pepper
3 dashes paprika

Mix together, chill and serve with potato chips.


Cranberry Turkey Crostini

(this is an appetizer)

Cranberry Turkey Crostini

Servings: 30 Category: Low Fat Method: Broiled

Time: Prep: 30 min. + chilling

Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg

Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g

Diabetic Exchange: 1 starch, 1/2 fat


1 package (12 oz) fresh or frozen cranberries

1 medium tangerine, peeled and seeded

1/2 cup red wine vinegar

1/4 cup chopped shallots

1/2 cup sugar

1/4 cup chopped seeded jalapeno peppers

1/4 teaspoon pepper

30 slices French bread (1/4 inch thick)

Cooking spray

1 package (8 oz) reduced-fat cream cheese

1/2 pound shaved deli smoked turkey (or shaved deli chicken)


Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.

In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.

Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3 to 4 inches from the heat for 1 - 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.

Yield: 2-1/2 dozen.

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Cranberry Pear Pie

Servings: 6 - 8 Category: Dessert Method: Baked
Time: Prep: 20 min. Bake: 50 min. + cooling
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Line a 9-inch pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.
Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 - 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Yield: 6 - 8 servings.

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Cranberry Bread

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 cup of fresh cut cranberries
1 cup chopped walnuts
1/2 cup of flour
1 orange
2 Tablespoons butter or margarine
boiling hot water
1 egg, slightly beaten

To the juice and rind of 1 orange, add butter or margarine and enough boiling water to equal 3/4 cup of liquid. Let cool. Add dry ingredients. Add slightly beaten egg. Mix well. In a separate bowl, mix cranberries, walnuts, and flour. Add to above batter. Mix well, batter will be lumpy and stiff. Bake at 350 degrees in a greased pan for 1 hour or until pick in center comes out clean.


Cornbread Salad

1 package cornbread mix
1/2 cup celery
1 bell pepper
2 red tomatoes
1 bunch green onions
3 hard-boiled eggs
3/4 cup mayonnaise

Cook 1 package cornbread mix using water instead of milk. While it is cooking, chop up the celery, bell pepper, tomatoes and green onions. Grate the hard-boiled eggs. Crumble cornbread and mix with vegetables, eggs and mayonnaise.

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Coca~Cola Cake

2 cups flour
2 cups sugar
2 sticks margarine
1 cup Coca-Cola
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. Vanilla
3 Tbsp. cocoa
1 1/3 cup miniature marshmallows
1/2 cup butter (1 stick)
6 Tbsp. Coca-Cola
3 Tbsp. cocoa
1 lb. box powdered sugar
1 cup pecans, chopped

CAKE: Combine flour and sugar. Heat margarine and Coca-Cola to boiling point; pour over flour mixture. Mix well. Add buttermilk, eggs, baking soda, vanilla, cocoa, and marshmellows. Pour into greased cake pan. Bake at 350 degrees for 35 minutes. ICING: Combine butter, Coca-Cola, and cocoa. Heat mixture, pour over powdered sugar. Use more or less powdered sugar as needed. Beat well. Ice cake while cake is still hot. Sprinkle chopped nuts over cake.

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Classic Lasagna

1 pound ground beef
3/4 cup chopped onion
2 tablespoons canola or olive oil
1(pound) can tomatoes
2 ( 6 ounce ) cans tomatoes paste
2 cups water
1 tablespoon chopped parsley
2 tablespoons salt
1 teaspoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
8 ounce lasagna
1 pound ricotta cheese
8 ounce mozzarella cheese, shredded or thinly sliced
1 cup grated Parmesan cheese

In large heavy pan,lightly brown beef and onion in oil.Add tomatoes(put through blender or cut with edge of spoon),tomato paste, water,parsley,salt,sugar,garlic powder,pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagna as directed on package; drain. In 13 x 9-inches baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly brown and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.


Broccoli Cheese Soup

2 cans cream of mushroom soup
2 cans cream of celery soup
2 cans cream of broccoli soup
1 12 ounce can evaporated milk
2 soup cans water
1 pound Velveeta cheese
1 bag frozen, chopped broccoli

Mix soup, evaporated milk and water in your crockpot. Heat on low until hot throughout (about 2 - 3 hours). Add Velveeta and frozen broccoli. Heat another 1 - 2 hours until cheese is melted and broccoli is cooked through. Serve hot. This recipe can easily be cut in half.

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Broccoli Casserole

1 cup chopped green onions
2 to 3 packages frozen chopped broccoli
1/2 stick butter or margarine
1 can cream of mushroom soup
1 teaspoon Worcestershire
1 6 ounce roll garlic cheese
bread crumbs
1/4 teaspoon cayenne pepper (red pepper)

Cook broccoli according to package directions, drain well. Sauté green onions in butter on medium heat. Add mushroom soup, Worcestershire sauce and red pepper, mix well. Cut and add garlic cheese rounds to mixture and cook until melted and blended. Put broccoli in casserole dish and pour sauce mixture over broccoli, mix well. Sprinkle bread crumbs on top. Dot with butter and cook at 375 degrees for 30 minutes.

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Bread Pudding

6 slices of white bread
7 eggs
1/2 teaspoon vanilla
1 1/4 cups of sugar
3 cups half and half
1 cup heavy cream
1/4 cup granulated sugar
1 Tablespoon cinnamon powder
1/2 cup packed raisins

Mix together the eggs, vanilla and 1 1/4 cup of sugar in a medium size mixing bowl until sugar is dissolved. DO NOT WHIP. Add half and half and heavy cream slowly to egg mixture until well blended. Mix sugar, cinnamon powder and raisins in a small bowl. Lay white bread in a 9x13 inch deep baking pan. Sprinkle the cinnamon/sugar/raisins mixture on top. Poor liquid mixture on top, pushing bread down when it begins to float. Soak bread well. Cover pan with foil. Place on a sheet pan filled with water. Bake in a pre-heated 320 degree oven for 1 hour or until pudding is firm on top and no liquid is showing. Take out of oven, remove foil from pan. Let cool and serve.

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Baked Haddock

Makes 4 Haddock Filets

4 Haddock Filets
1/2 cup butter, melted
1/4 cup lemon juice
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili peppers, ground
2 whole cloves of garlic, minced

Mix salt, pepper and garlic together thoroughly. Rub on both sides of fish filets. Place in a buttered shallow baking dish. Combine butter, lemon juice and Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes easily with a fork. Baste fish with butter mixture every 5 minutes or so during cooking.


Apricot Nector Pound Cake

Makes 1 10" cake

1 box yellow cake mix (any brand)
1 (3 1/4 ounce) package instant vanilla pudding
1/2 cup melted butter
4 eggs
1/2 cup apricot nectar

Combine all ingredients and mix thoroughly.
Pour into a greased 10" tube cake pan and bake for 50 minutes at 350 degrees F.

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Applesauce Cake

1 cup sugar
1/2 cup butter
1 egg
1 cup dates, sliced fine
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 cups flour
2 cups applesauce
1 cup nuts coarsely chopped
1 cup chopped raisins
1 teaspoon vanilla
2 teaspoons soda

Cream butter and sugar. Add well beaten egg, vanilla and the rest of the ingredients. Mix. Turn into well buttered pan. Bake slowly in moderate oven, 350 degrees 1 hour.

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Apple Tart

Contributed by Lisa! Thanks, Lisa!

6 cups thinly sliced tart apples
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Splenda Sugar Blend for Baking
3/4 cup fat-free half-and-half or whole milk
1/2 cup Reduced-Fat Bisquick
1 large egg
1/4 cup egg substitute
2 tablespoons canola oil

Crumb topping:
1 cup Reduced-Fat Bisquick
1/2 cup chopped walnuts or pecans
1/4 cup brown sugar, firmly packed
3 tablespoons less-fat margarine (with 8 grams of fat per tablespoon)

  • Preheat oven to 325 degrees. Coat a foil-lined springform pan with canola cooking spray, or coat a 9-inch, deep-dish pie pan with canola cooking spray.
  • Add apple slices, cinnamon, and nutmeg to a large bowl and toss to blend. Pour apple mixture into prepared baking dish, arranging apple slices so they lay as flat as possible over each other.
  • In mixing bowl, beat sugar blend, milk, 1/2 cup biscuit mix, egg, egg substitute, and canola oil together on medium speed until smooth. Pour batter over apples.
  • Add remaining ingredients (1 cup biscuit mix, walnuts, brown sugar, and less-fat margarine) to a 4-cup measure and mix with fork until crumbly. Sprinkle crumb mixture over the top of tart. Bake for 55-60 minutes, until knife inserted in the center comes out clean. Serve hot or cold.

Yield: 10 servings

Per serving: 255 calories, 6 g protein, 38 g carbohydrate, 9 g fat, 0.9 g saturated fat, 22 mg cholesterol, 2 g fiber, 55 mg sodium. Calories from fat: 32%.

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Apple Spice Egg Nog

3 (32 ounce) cans Borden eggnog, chilled
3 cups apple cider, chilled
1/2 teaspoon ground cinnamon

In large bowl, combine ingredients. Mix well. Chill. Garnish as desired. Refrigerate leftovers.

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Apple Pinwheels

Apple Pinwheels Recipe


1/3 cup water
1/3 cup butter
1-1/3 cups sugar, divided
2 tubes (8 ounces each) Pillsbury® Refrigerated Crescent Dinner Rolls
3 cups finely chopped peeled tart apples
1 teaspoon apple pie spice


In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.
Unroll crescent dough into one long rectangle; seal seams and perforations. Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
Pour reserved syrup over rolls. Bake at 350° for 40-45 minutes or until golden brown. Serve warm.
Yield: 2 dozen.

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Minute Chocolate Mug Cake

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg

3 tablespoons milk
3 tablespoons oil

3 tablespoons chocolate chips (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2, if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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1-2-3- Fruit Salad

1-2-3 Fruit Salad
Makes 1 huge bowl

1 can Comstock peach pie filling
1 can pineapples, (chunks)
1 large can peaches (sliced)
2 cans tropical fruit salad (Del Monte)
1 large tub frozen sliced strawberries (thawed)
1 small can mandarin oranges (optional)
1/2 cup-1 cup chopped bananas (optional)

Mix all ingredients together. Chill

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Monday, September 29, 2008

Tennessee Blackberry Cobbler

4 c. fresh blackberries or 24-oz frozen, thawed and drained
1-1/2 c sugar
3 Tbsp all-purpose flour
1 Tbsp fresh lemon juice
3 Tbsp butter

Assemble all ingredients and utensils. Toss berries, sugar and flour, place in an ungreased 9-inch baking dish. Sprinkle berries with lemon juice and dot with butter, set aside.


2 c. all-purpose flour
1/4 tsp salt
1 Tbsp baking powder
1 c. heavy cream, whipped
1 Tbsp sugar

In a large bowl mix flour, salt and baking powder. Gently fold cream into flour mixture.

Place dough on floured board and knead for 1 minute. Roll dough to 1/2 inch thickness. Cut into lattice strips or place the entire sheet of dough on cobbler. Sprinkle with sugar.

Bake in a 400 degree oven for 10 to 12 minutes then reduce heat to 325 degrees and bake another 20 minutes or until golden brown.

Yield: 8 to 10 servings

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Spinach-Bacon Roll-Ups

6 each Smoked Country Bacon slices
110-oz package frozen chopped spinach, thawed, squeezed dry
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
3 (9-inch) diameter flour tortillas

Cook bacon until crisp, drain and crumble into medium-sized pieces. Combine bacon and next five ingredients in medium bowl.

Soften tortillas until pliable in microwave for approx. 10 to 15 seconds. Spread 1/3 of the filling over each tortilla, leaving 1/2 inch border. Roll up tightly, enclosing the filling inside. Wrap in plastic and chill until the filling is firm, at least one hour.

Preheat oven to 400 F. Remove plastic and slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4 inch thick slices. Arrange on large baking sheet. Bake until heated through about 7 minutes. Makes approximately 30 roll-ups.

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Southwestern Panini Sandwich

1 medium ripe avocado, peeled
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
8 slices oat bread
1/2 pound thinly sliced deli ham
4 slices Swiss cheese
2 tablespoons butter

In a small bowl, mash the avocado with sugar, garlic salt and lemon juice. Spread over four slices of bread; layer with ham and cheese. Top with remaining bread.

Spread butter over both sides of sandwiches. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Yield: 4 servings.


Strawberry Breeze

1 cup sliced strawberries
1 can Diet Cream Soda
4 - 6 ice cubes

Blend well in blender

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Fruit Cooler

6 ounces fruit juice
4 - 6 ice cubes
1/2 cup Vanilla Yogurt

Blend well in blender

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Berry, Banana Shake

Berry Banana Shake

8 strawberries
1 medium banana
1 cup Vanilla Yogurt
1 cup skim milk OR 2% milk
8 ice cubes

Blend well in blender

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Pineapple Smoothie

Pineapple Smoothie

2 bananas
1/2 cup Vanilla Yogurt (or Custard Yogurt)
1 cup skim milk OR 2% milk
1/2 can pineapple chunks with the juice
4 - 6 ice cubes

Blend well in blender

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Orange, Raspberry, Banana Smoothie

1 cup orange juice
1 cup Raspberry Yogurt (or you can substitute frozen Raspberries)
1 cup Vanilla Yogurt (or Custard Yogurt)
1 very ripe banana

Blend well in a blender

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Rich Fruit Smoothie

1 cup skim or 2% milk
1 container Vanilla Yogurt (or Custard Yogurt)
1 cup frozen fruit (strawberries OR peaches OR whatever you desire)

Blend well in a blender


Shrimp and Crab Wontons

8 oz. Shrimp - peeled (any size, just no shell, tail, head) (frozen)
4 oz. Crab Meat - Pasteurized; lump, Backfin, claw (canned)
1 lb. Cream Cheese - softened
1 bunch green onions - top cut off, diced
1/2 teaspoon Blackening Seasoning
1 teaspoon soy sauce
1/2 tablespoon butter
1 pkg Wonton Wrappers
2 eggs - whipped

Chop shrimp into small pieces. Heat large sauté pan and add butter. Once butter is bubbling add the shrimp. Toss and add Blackening seasoning.

Add cream cheese that has been softened (microwave for 2 minutes) Stir with a wooden spoon and add soy sauce, crabmeat and green onion. Once the mix has been combined, pour into a casserole dish and cool to create filling.

Place wonton squares on a cutting board and paint with egg wash. Scoop a half-ounce of filling into the center of the square wrappers. With four fingers, press in the middle of all four sides of the wrapper square. This creates a wonton flower. Press to create a seal. Cool for an hour, no longer.

Drop into deep fat fryer at 350 degrees, and cook for 4 to 5 minutes or until golden brown.

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Pretzel-Crusted Chicken Recipe

4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels
Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.

Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear. Yield: 4 servings.


Opal's Beef Stew

2-1/2 lbs. beef stew meat
Salt and pepper to taste
1 tablespoon oil
1-1/4 cups beef stock (could be beef bouillon cube w/water)
2-1/2 cups cubed potatoes
2 cups sliced carrots
1/3 cup chopped onion
1/4 cup chopped/diced celery
1 garlic clove minced
4 cups tomato juice - Don't add this until you add the vegetables
1 bay leaf
1/2 teaspoon chopped fresh thyme (can be omitted)

Season the beef generously with salt and pepper. Add oil to kettle. In the cast iron kettle over medium-high heat, brown the beef on all sides (should take approximately 5 minutes). Reduce heat to medium/medium low, add 1 cup beef stock and slow cook beef approximately 1 hour. After meat is tender, (the approximate 1 hour), add the remaining ingredients. Cook over medium heat for 30 to 45 minutes. Remove bay leaf, serve with crackers or corn bread.

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Mexican Lasagna

1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend

In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.

Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.

Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.


Jalapeno Pepper Dip

2 (8-oz) pkg reduced fat cream cheese, softened
1 cup reduced fat sour cream
1/2 to 3/4 cup chopped jalapeno peppers, drained
1/2 to 3/4 cup jalapeno green pepper salsa
1 (4-oz) jar diced pimento, drained
1 teaspoon minced garlic
2 cup shredded sharp cheddar cheese

In a large bowl combine cream cheese, sour cream, jalapeno peppers, salsa, pimento and garlic. Taste mixture and add enough extra jalapeno peppers and/or salsa to achieve degree of heat preferred. Stir in shredded cheese and mix completely. Serve with chips or vegetables.

Yield: about 3 cups


Hot Reuben Dip

2 (6 to 7-oz) pkgs. chopped corned beef
1 (8-oz) pkg. grated Swiss cheese
1 (14-oz) can sauerkraut, drained
1 cup Thousand Island dressing

Mix all ingredients in a 2 quart casserole. Bake in a 350 degree oven for 30 to 35 minutes. After 15 minutes, stir ingredients and continue baking.

Serve with rye crackers, Frito Scoops or toasted Rye bread.

Yield: 8 to 10 servings


Herbed Pork Chops

1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
2 pork tenderloins (1 pound each)
1 pound small red potatoes, quartered
In a small bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork.

Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing. Yield: 3-4 servings with potatoes plus 1 pound leftover pork.


Fried Green Tomatoes BLT

1 to 4 green tomatoes, sliced
Salt and Black Pepper
1 cup yellow cornmeal
1 cup canola oil
3 tablespoons mayonnaise
2 slices toasted wheat-berry bread
2 to 3 lettuce leaves
3 to 4 cooked bacon strips

Season the sliced tomatoes with salt and pepper to taste and dredge them in the cornmeal. Heat the oil in a skillet over medium-high heat. Fry the tomatoes until golden brown on both sides. Spread the mayonnaise on the bread. Add the lettuce on both sides. Add the fried green tomatoes and bacon. Build a sandwich and cut in half.

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Creamy Chicken Enchiladas

1 medium onion, chopped
1 tablespoon butter
1 (4-oz) can chopped green chilies
3-1/2 cups cooked chicken, shredded
8-oz cream cheese, softened
8 (8-inch) flour tortillas
2 cups shredded Monterey Jack Cheese
2 cups heavy cream
1 (7-oz) can salsa verde


Saute the onion in the butter in a large skillet over medium heat for 5 minutes. Add the green chilies and saute for 1 minute. Stir in the chicken and cream cheese. Cook until the cream cheese melts, stirring constantly. Arrange tortillas on work surface. Spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortillas to enclose the filling. Arrange seam side down in a lightly greased 9x13 baking dish. Sprinkle with Monterey Jack cheese.

Drizzle with cream. Bake at 350 degrees for 30 minutes or until bubbly and light brown.

Serve with salsa.


Cream-Filled Pumpkin Cupcakes

2 cups sugar
3/4 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.

In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy.

Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops.

Yield: about 1-3/4 dozen.

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Cream Cheese Chocolate Cupcake Recipe

Contributed by Aunt Janice

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, beat cream cheese until fluffy. Beat the sugar, egg and salt smooth. Fold in chocolate and peanut butter chips; set aside.

For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.

Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen. Editor's Note: The filling will partially cover the top of the cupcakes

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Crab and Spinach Stuffed in Brown Butter Vinaigrette

12 pieces of homemade ravioli pasta
8 oz. jumbo lump crabmeat
6 oz. spinach (blanched)
4 oz. pancetta
4 oz. brown butter vinaigrette
2 oz. grated reggiano parmesan cheese
1 oz lemon juice
salt and pepper to taste

Bring a large pot of water seasoned with salt to a rolling boil. Add pasta and cook for approximately 1.5 to 2 minutes. Do not over cook Add jumbo lump crabmeat, lemon juice, salt, pepper and brown butter vinaigrette and toss 30 seconds. Add spinach and toss for 15 seconds. Add ravioli to the pan and toss for moments. Season to taste. Spoon onto plate and finish with cheese.

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Chunky Pasta Salad

1 large onion, chopped
2 celery ribs, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1 large green pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes
1 cup hot water
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 jar (6 ounces) sliced mushrooms, drained (optional)
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Hot cooked pasta
Sugar to taste (optional)

In a Dutch oven, saute the onion, celery and garlic in oil until tender. Add green pepper and olives; saute 2-3 minutes longer. Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.

Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over pasta. Yield: 12-14 servings.

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Chicken Wellington

Contributed by Aunt Janice. This dish took first place at the TN state fair!

2 lbs chicken breast
1 box frozen puff pastry sheets
12-oz cream cheese
1 pkg Hidden Valley Ranch dry mix dressing
1 egg

Preheat oven to 375 degrees F. Allow puff pastry to reach room temperature to be pliable. Unfold puff pastry on floured board or pastry cloth. Cut into 16 to 20 squares. Cut chicken breast into bite size pieces, about 1-inch in size. Mix cream cheese and ranch dressing packet together until well combined. Place a spoonful (2 teaspoons) of the cream cheese mixture on the puff pastry. Place a chicken cube onto the cream cheese mixture and wrap the puff pastry around the chicken and seal. Place the chicken bite seam down onto a cookie sheet with parchment paper. Beat the eggs and brush each bite with a little egg to add color. Bake the Wellingtons for 15 to 20 minutes until puffy and golden brown. Allow them to sit for 5 to 10 minutes and rest. These are appetizer size and can be made ahead of time and frozen for up to 1 month. Can make larger ones by cutting puff pastry and chicken larger and using more of the filling.


Caramel Apple Cupcakes

Contributed by Aunt Janice

TIME: Prep: 25 min. Bake: 20 min. + cooling

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks
Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

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Cajun Bacon and Artichoke Dip

Contributed by Aunt Janice

Cajun Bacon and Artichoke Dip

1 lb Cajun bacon, cooked and chopped
1 can (14-oz) artichoke hearts, drained and finely chopped
1/2 cup thinly sliced green onions
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Crackers or pita crisps

In a mixing bowl, combine first six ingredients, reserving 1.3 cup bacon for garnish. Stir well; season to taste with salt and pepper. Prepare and serve one of two ways (hot or cold) : Preheat oven to 350 F. Transfer ingredients to a lightly greased 2-quart casserole and bake uncovered 25 minutes, or until lightly browned. Serve with crackers or pita crisps. Makes about 3 cups: 24 servings.


Applesauce Cookies

Contributed by Aunt Janice

3/4 cup soft shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce + 2 Tbsp
1 tsp vanilla
2-1/4 cup all-purpose flour, sifted
1/2 tsp soda
1/2 tsp salt
1/4 tsp cloves
3/4 tsp cinnamon
1 cup seedless raisins
1/2 cup walnuts

Mix shortening, sugar, egg and vanilla. Stir in applesauce. Combine dry ingredients and blend into shortening mixture. Stir in raisins and nuts. Drop by spoonfuls onto greased baking sheet. Bake at 375 degrees for 10 to 12 minutes.

Makes about 4 dozen.

Note: This is the original cookie recipe dating back to the 1800's in which apples were once used that came from the last known apple tree planted by Johnny Appleseed.

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Apple Pastry Squares

Contributed by Aunt Janice

1/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup water
5 cups thinly sliced peeled apples
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold shortening
2 egg yolks, beaten
1/4 cup cold water
1 tablespoon lemon juice

1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract

For filling, combine sugar, cornstarch and water in a saucepan.
Mix until well blended.
Add apples; heat to boiling, stirring constantly.
Reduce heat and simmer 5 minutes, stirring occasionally.
Remove from the heat.
Stir in spices and lemon juices; set aside.
For pastry, combine flour and salt.
Cut in shortening until mixture is crumbly.
Combine egg yolks, water and lemon juice; blend into flour.
Mixture will form a ball. Divide in half.
On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan.
Spread filling over pastry.
Roll remaining pastry to fit pan exactly; place on top of filling.
Fold bottom pastry over top and press to seal.
Cut a few small slits in top crust.
Bake at 400° for about 40 minutes or until lightly browned.
For glaze, combine all ingredients and drizzle over the warm pastry.
Yield: 24 servings.

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Weight Watcher's Chocolate Pumpkin Muffins

Contributed by Lisa at A Place to Land! Thanks, Lisa!

1 pkg. chocolate cake mix (or Spice Cake Mix) (look for 2.3 to 3.0 fat grams per serving on label)

1 can 15 oz. pumpkin (NOT pumpkin PIE filling)

3-4 cup water Mix ingredients together - will be thick - I had to use a wooden spoon to stir.

Bake @ 350 for 20 to 25 minutes

Makes: 24 small muffins 1 point each 12 reg. muffins 2 points each. I ended up with 1 and a half dozen good-sized regular muffins, so I counted them as 1.5 points each. They are better the next day - warm they taste spongy, cold they are FUDGY. You will not taste the pumpkin at all.

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Wednesday, August 27, 2008

Basil Pork Chops

1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons vegetable oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.

Yield: 4 servings
Serving size: 1 each
Fat: 8 g Saturated Fat: 1 g Cholesterol: 14mg
Sodium: 312 mg Carbohydrate: 14 g Fiber: 0 g Protein 6 g


Berry Jubilee

1/2 cup blueberries
1/2 cup raspberries
1/2 cup halved strawberries
1/2 cup blackberries
1/4 cup sugar (15 calories per tsp)
1/4 cup water
1 tablespoon lime juice
1 teaspoon cornstarch
Combine berries in a medium bowl. In small saucepot, stir together remaining ingredients. Cook, stirring constantly, over medium-high heat until mixture comes to a boil. Pour over berries and toss. Serve warm or cold. Makes 6 servings (about 3-1/2 cups).

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Cranberry Sauce

3 cups (12-oz) fresh cranberries
2 cups Sugar
1/3 cup orange juice
1-1/2 teaspoons finely ground orange peel
1/4 teaspoon cinnamon
pinch of salt
Place all ingredients in large saucepan; stir to combine. Bring to a boil over medium-high heat; continue boiling for 8 to 10 minutes, or until cranberries pop, stirring occasionally. Remove from heat; cool. Store in refrigerator. Makes about 2-1/2 cups.

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Crescent Rolls

1 can Mountain Dew
2 cans of cresent rolls [8] each
2 large Granny Smith Apples
1 cup of sugar
4 tablespoons of water
1 teaspoon of cinnamon
Heat the sugar water and cinnamon just till sugar is melted. Set aside unrolled cresent rolls. Start at the larger end and put in a slice of apple and roll it up . You should have just 8 slices of apple from each apple. Put in a sprayed 9 x 13 inch pan. Put two rolls side-by-side until cresent rolls are used up. Pour sugar mixture over the cresent rolls and then pour the Mountain Dew around the outside edges of the rolls. Bake for 30 minutes at 350 degrees or until done. Serve warm with ice cream.

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Broccoli Coleslaw

2 16 oz bags of coleslaw mix
5 - 8 green onions
1 bunch broccoli
4 pkgs of raman noodles (chicken flavor)
1 cup vinegar
1 cup sugar
1 cup vegetable oil

Take coleslaw, chopped green onions, broccoli flowerettes, and noodles (crush in bag) and put in bowl.
Take oil, sugar, vinegar, and chicken flavor packets, mix or wisk in medium bowl until sugar is dissolved. Pour over veggies and mix well. Place in fridge for about 2-4 hours until noodles is soft.

Best to make and leave in fridge overnight until you serve next day. That way all the noodles and broccoli will soften.

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Shoofly Cupcakes

Nutritional Facts: Serving size: 1 each Calories: 248 Fat: 8 g
Saturated Fat: 5 g Cholesterol: 20 mg Sodium: 219 Carbohydrate: 43 g
Fiber: 1 g Protein: 2 g Time: Prep: 15 min. Bake: 20 min. + cooling
  • 4 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 1 cup molasses


In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.


Strawberry Raspberry Trifle

Nutrition Facts

One serving: 1 cup

Calories: 170 Fat: 3 g Saturated Fat: 2 g Cholesterol: 1 mg Sodium: 289 mg Carbohydrate: 32 g Fiber: 3 g Protein: 4 g Diabetic Exchange: 1 starch, 1 fruit. SERVINGS: 14 CATEGORY: Lower Fat TIME: Prep/Total Time: 20 min.

Strawberry Raspberry Trifle


  • 3 cups cold fat-free milk
  • 2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
  • 1 prepared angel food cake (14 ounces), cut into 1-inch cubes
  • 3 cups sliced fresh strawberries
  • 3 cups fresh raspberries (OR you can substitute with blueberries)
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 3 whole strawberries, quartered


In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries (OR blueberries) and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
Top with remaining cake, pudding, strawberries, raspberries (OR blueberries) and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving. Yield: 14 servings.


Zucchini Cupcakes

Nutrition Facts
One serving: 1 each Sodium: 236 mg
Calories: 244 Carbohydrate: 39 g
Fat: 9 g Fiber: 1g
Saturated Fat: 3 g Protein: 2 g
Cholesterol: 37 mg TIME: Prep: 20 min. Bake: 20 min + cooling time

Measuring Ingredients:

Correctly measuring both dry and liquid ingredients is important for a successful recipe experience.

Zucchini Cupcakes
3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

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Saturday, August 02, 2008

Banana-Nut Muffins

From "His Grace To Me" blog
Southern Living Version

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg lightly beaten
1 cup mashed banana
1/2 cup milk
1/3 cup oil
1/2 cup chopped pecans

In one bowl mix the dry ingredients
in another, whisk together the wet ingredients, including the banana.
Add wet ingredients to dry, stirring until moistened. Stir in pecans. Spoon batter into muffin cups
fill 3/4 full.
Bake at 400 degrees for 18-20 mins. or until golden. Remove from pans immediately.

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Wednesday, July 09, 2008

Strawberry Pie

Submitted by Aunt Janice!


2 pints fresh strawberries, hulled ( or fresh peaches )

2 tablespoons cornstarch

1-1/2 cups cold water

1 package ( .3 oz ) sugar-free strawberry gelatin ( or peach gelatin )

3 tablespoons sugar

1 reduced-fat graham cracker crust ( 8 inches)

2 cups reduced-fat Cool Whip whipped topping


Set aside four whole berries for garnish ( or peaches ). Slice remaining strawberries ( or peaches ) and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened.

Remove from heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries ( or peaches ) Pour into the crust. Cover and refrigerate for 2 hours or until firm.

Cut reserved strawberries in half ( or peaches ). Garnish each serving with whipped topping and a berry half ( or peaches ).

Yield: 8 servings

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Chicken Under A Brick

Submitted by my brother John!

Serves 2 --but can be easily multiplied

Preheat your oven to 375 degrees

Advance prep: This dish calls from some equipment from the garden. You actually do need a brick or flat rock that you have cleaned, dried and covered thoroughly in aluminum foil. The weight on top of the chicken while it's cooking is what makes the fabulous, crispy crust. For the pan I use cast iron. You need something sturdy and non-stick that can handle 400 degree heat in your oven. One option instead of a brick is to use another, smaller cast iron pan and rest it on top of the chicken instead of the brick. This will be the crispiest, and moistest chicken you've ever had.

Ingredients: 2 chicken breast halves with bone in, skin on. (TraditionalChickenUnder a Brick recipes would call for half chickens; including dark meat but for dietary purposes let's just focus on white meat)
Olive oil spray
1/2 tsp of chopped herbs. I just use the Italian blend from a jar
2 Tbl of olive oil
Salt (preferably sea salt)You'll need an oven-proof pan. I use my medium cast iron pan for this dish.You need a pan that can go from stove top to oven and this one is perfect. Don't try to use a non-stick pan. It won't work.

Wash and thoroughly dry your chicken pieces. Spray the skin side with olive oil spray and then dust with your Italian herbs/spices or chopped herbs. Now grate a generous amount of sea salt over the skin side of the chicken. The secret to this dish is the crusty topping the chicken will have and French Bistro cooking is not afraid of salt on special occasions. You choose when to stop grating the salt. You know your taste.

Heat the 2 Tbl of olive oil in your pan on medium high. When it's hot but not burning add the chicken, skin-side down. It will immediately start to spit and bubble. Cover with your brick or another cast iron pan. You need weight on the chicken. Turn the heat down to medium-low. Cook on medium-low for 12 - 15 minutes. During this time the fat in the chicken skin will break down and help form your crust. It will give you a texture sort of like crispy-fried bacon. The fat on the oil with the pressure is where the magic occurs. After the time has passed carefully remove your weight and turn your chicken over. Set the weight aside, safely, and transfer your chicken to the oven. Bake at 375 for another 12 - 15 minutes. Check the chicken to make sure it's done by putting a small slice into the thickest part. The juices should be clear; not pink. The time needed will depend on how large your chicken breast pieces are. I use large ones for this simple dish. I serve this with simple, fork-smashed, boiled red potatoes topped with butter and zucchini cut into chunks and sauteed in a drizzle Italian salad dressing and olive oil. Authentic, twice as fast as a regular roasted chicken and crispy and juicy. Let me say it again. Crispy and juicy. Serve immediately. If you wait you'll start to lose the crispy.


Wednesday, June 11, 2008

Slow Cooked Italian Chicken

Servings: 4 Category: Low Fat Method: Slow Cooker Time: Prep: 10 minutes. Cook: 4 hours 10 minutes.
With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta or rice.

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta

Place chicken in a 3-qt. slow cooker.

In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm.

Pour cooking juice into a large saucepan; skim fat.

Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over chicken and pasta.

Yield: 4 servings.
From my Aunt Janice!

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Italian Turkey and Noodles

Servings: 6 Category: Lower Fat Method: Baked Time: Prep: 35 minutes. Bake: 30 minutes

1-1/4 pounds lean ground turkey
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 jar (26 ounces) meatless spaghetti sauce
1/2 teaspoon onion salt
3 cups cooked yolk-free wide noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper until turkey is no longer pink.

Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with cooking spray.

Pour meat mixture over noodles.
Sprinkle with cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Yield: 6 servings.

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Wednesday, June 04, 2008

Blueberry-Peach Cobbler


1 cup flour
1/2 cup sugar OR Splenda
2 teaspoons baking powder
1/2 cup butter
3/4 cup milk
3 cups fresh blueberries
2 cups sliced fresh peaches
1/4 cup sugar OR Splenda
1/2 cup sliced almonds

Heat oven 350 degrees

Mix 1/4 cup sugar (or Splenda) with blueberries and peaches; set aside.

Whisk together flour, 1/2 cup sugar (or Splenda) and baking powder; set aside. In the microwave, melt butter in an 11x7-inch baking dish. Pour milk into flour mixture and then pour melted butter, leaving about 2 tablespoons butter in the baking dish. Whisk together just until mixed well. Spread blueberries and peaches in the bottom of the baking dish; and then pour batter over top. Sprinkle with sliced almonds. Bake 40 to 45 minutes until nice and golden brown. Serve warm with vanilla ice cream or frozen yogurt.

When substituting, you'll use the same amount of Splenda as the recipe calls for sugar.


Mint Brownie Cupcakes

1 cup mint chocolate chips
1/2 cup butter
1/2 cup sugar
2 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder

4 cups miniature marshmallows
3/4 cup milk
1-1/2 teaspoons peppermint extract
Green or red food coloring, optional
1-1/2 cups heavy whipping cream, whipped
Additional chocolate chips, optional

Directions: In a heavy saucepan, melt chips and butter; stir until smooth. Remove from the heat. Stir in sugar and eggs. Combine flour and baking powder; gradually stir into chocolate mixture until smooth. Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean (cupcakes will fall in center). Remove from pan to a wire rack to cool. In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. Cover and refrigerate for about 15 minutes or until cool. Fold in whipped cream. Spread over cupcakes or top each with a dollop of topping. Refrigerate for at least 1 hour. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 16 cupcakes.


Wednesday, April 23, 2008

Chocoloate, Butterscotch, Cheesecake

Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/4 cup hershey's cocoa powder
1/3 cup melted unsalted butter

3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla, extratct
1/4 teaspoon salt
1 cup hershey's butterscotch chips, melted*
1 cup Hershey's semi-sweet chocolate chips, melted*
1 cup hershey's premier white chocolate chips, melted*

Triple Drizzle Icing
1 tablespoon hershey's butterscotch chips
1/2 teaspoon shortening, no substitutes
1 tablespoon Hershey's semi-sweet chocolate chips
1/2 teaspoon shortening, no substitutes
1 tablespoon hershey's premier white chocolate chips
1/2 teaspoon shortening, no substitutes

Preheat oven to 350°F.
Prepare Chocolate Crumb Crust:.
Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa;
stir in 1/3 cup melted unsalted butter.
Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
Bake 8 minutes. Then cool.

Prepare Cheesecake:
Beat cream cheese and sugar in large bowl until smooth.
Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
*To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
Pour butterscotch mixture into cooled crust.
Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
Stir together remaining batter with melted white chips*; stir until smooth.
Pour over chocolate layer.
Bake 55-60 minutes or until center of cheesecake is almost set.
Remove from oven to wire rack.
With knife, immediately loosen cake from side of pan.
Cool to room temperature.
Prepare Triple Drizzle - Optional:.
Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Repeat procedure with the two other chips.
Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
Refrigerate until cold, about 3 hours.
Cover; refrigerate, leftover cheesecake.


Apricot Tea Rings

4-1/4 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup milk
1/4 cup water
1/4 cup butter, cubed
2 eggs

12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup chopped pecans

1 cup confectioners' sugar
2 to 3 tablespoons milk

In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg.
In a saucepan, heat the milk, water and butter to 120°-130°.
Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.

In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool.

Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges.
Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.
Yield: 2 rings (12 slices each).


Friday, December 21, 2007

Poured Cookie Icing

This is a great recipe I found today and tried on my sugar cookies. It dries fast and shiny to a hard finish. I really liked it and there's no problem adding food coloring.

1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

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Thursday, November 15, 2007

Cheese Danish

This recipe is one I found at Jodi's blog, The Deputy Domain. Can't wait to try it!

2 tubes of Crescent Rolls
2 8oz.-pkgs. Cream Cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat over to 350oF. Butter a 9x13 pan.Line bottom of pan with 1 roll of crescents.(Pinch seams and press out until entire bottom of pan is covered.)Mix together softened cream cheese, 1/2 c. sugar and vanilla.Beat until creamy. Spread filling over bottom crust.Unroll second tube of crescent rolls and lay over filling.Drizzle melted butter over top crust.Mix cinnamon and sugar. Sprinkle over top crest.Bake at 350oF for 20-25 minutes.Let cool before serving.


Tuesday, October 30, 2007

Foil Packet Southwestern Chicken Dinner

2c Minute Brown Rice, uncooked
1 3/4c warm water
4 small boneless skinless chicken breast halves
1/4 c Kraft Light Ranch Dressing
1 1/2t chili powder
1/2c Shredded Reduced fat Sharp Cheddar Cheese
4c small broccoli florets
1 medium red pepper, chopped
Preaheat oven to 400. Combine rice and water; let stand 5min while chopping veggies. (I use baby broccoli florets so I do not have to chop anything)
Spoon rice mixture evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. You may use regular foil however you must be very careful with it. Top each with 1 chicken breast half; sprinkle with chili powder. Drizzle evenly with dressing; top with cheese and veggies.Make packets by bringing the side of foil up and double fold both sides and top; make certain to leave room for the heat to circulate.
Bake 25 to 30mins or until chicken is cooked through. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.
I particularly enjoy this recipe because I dirty very few dishes in the perpration and your entire meal is in this one dish! LOVE THAT!! Hope you and your family enjoy it as much as mine do.
From Rebekah Jones, Pastor's wife, Springmore Baptist Church

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Apple Spice Cupcakes

1 package (18-1/4 ounces) spice cake mix
1-1/4 cups water
3 eggs
1/3 cup applesauce
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
4 cups confectioner's sugar
Red paste or liquid food coloring
24 pieces black licorice (3/4 inch)
12 green spice gumdrops
In a large mixing bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into 24 red paper-lined muffin cups. Bake at 350 degrees for 18 - 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In a small mixing bowl, beat the cream cheese, butter and vanilla. Gradually add sugar, beating until smooth. Stir in food coloring. Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten and pinch to form leaves. Place one leaf next to each stem. Yield: 2 dozen
Nutritional Facts: 1 serving (1 each) equals 241 calories, 8 g fat (4 g saturated fat), 48 mg cholesterol, 222 mg sodium, 39 g carbohydrate, trace fiber, 3 g protein
From Aunt Janice


Bacon-Onion Cornbread

This bread is good for the holidays and to serve with soups, chili or pinto beans.
2 to 3 thick slices bacon, cut into 1/2-inch pieces
1 cup chopped onion
2 cups Aunt Jemima Self-Rising Corn Meal (white or yellow cornmeal)
1/3 cup all-purpose flour
1 cup buttermilk
3/4 cups milk (such as 2%)
1 cup cream style corn
5 tablespoons butter, melted
1 egg
Heat oven to 400 degrees
In a non stick large oven proof skillet, fry bacon and chopped onion together until browned, about 5 minutes. Combine dry ingredients and then add milk, buttermilk, melted butter, corn and egg; mix well by hand, don't over mix; pour over bacon-onion mixture and then bake 25 to 30 minutes until golden brown. Turn out onto serving plate and cut into serving size pieces. Serve hot.
From Aunt Janice!


Sand Art Brownies

2/3 teaspoons salt
1/2 cup plus 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup Brown sugar
2/3 cup sugar
1/2 cup semi-sweet chocolate chips
1/2 cup vanilla flavored baking chips
Walnuts to fill jar (about 1/2 cup)
Place ingredients in order in a quart size jar. Tamp ingredients down. Attach the following directions to the jar;
Mix with 1 teaspoon vanilla extract, 1/2 cup vegetable oil, and 3 eggs. Spread into a greased 9x9 pan and bake at 350º for 30 to 40 minutes or until done.
This is great for gifts at anytime!
From Gail Blevins, Recipe Exchange!


Red Chile Burritos


Pork Roast (approximately 1-2 pounds)
1 tsp olive oil
pinch garlic, salt and pepper
14 oz Bueno Red Chile - Mild
1 pound Longhorn Colby cheese
sour cream (garnish)
1 package tortillas

Place pork in dutch oven with olive oil, garlic, salt and pepper. Cover with water and Bake pork on 350 for approximately 3 hours. Take from oven and add red chile. Cook for approximately 20 minutes on med- low until tender.

Brown tortillas on both sides, add pork, cheese and sour cream into the middle and fold one side in. Wrap ingredients into center.

From Aunt Janice's Recipe Exchange!

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Wednesday, October 24, 2007

Angel Pumpkin Cake w/ Sugared Pecans

1 (16 oz) Betty Crocker Angel Food Cake mix
1 (30 oz) can Libby's Easy Pumpkin Pie Mix
1 teaspoon pumpkin pie seasoning
Fresh ground nutmeg

Heat oven 350 degrees. Spray 13x9-inch baking dish with Pam and then wipe excess with paper towel.

Mix together cake mix, pumpkin pie mix, and pumpkin pie seasoning in a large bowl on medium speed about 1 minute, scraping down the bowl to mix ingredients well. Pour into prepared pan and then sprinkle with fresh grated nutmeg. Bake 30 to 35 minutes until well set. Cool completely. Spread topping on cooled cake and then sprinkle with 1 cup chopped sugared pecans.


1 (12 oz) tub Cool Whip, thawed
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 (3.4 oz) instant vanilla pudding (can use sugar free instant pudding)


1 lb whole pecans
1 egg white, beaten (not stiff)
1 teaspoon water
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon

Beat egg white and water. Add pecans and mix until nuts are coated. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix thoroughly. Place in buttered 10x15 jelly roll pan. Bake at 325 degrees oven for 1 hour, stirring every 15 minutes.


Pumpkin Cheesecake

Servings: 8


3/4 cup Graham wafer crumbs
3 tablespoons Melted butter or margarine
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg

1 cup Cream cheese (1/2 lb or 250g
1/4 cup Sugar
1 large Egg
2/3 cup Pumpkin, cooked or canned
3/4 teaspoon Cinnamon
1/4 teaspoon Cloves

Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.


Hot Apple Cranberry Cider

(Serves 14 - 16)


1 gallon (24 cups) apple cider
6 cups cranberry juice
1/2 cup brown sugar
1/2 teaspoon salt
4 cinnamon sticks
1-1/2 teaspoons whole cloves


1. Pour apple cider and cranberry juice in a 30 cup coffeepot.
2. In coffee basket, add sugar, salt, cinnamon sticks and cloves.
3. Perk until done
4. Serve with a cinnamon stick or apple slice.

NOTE: If you do not have a coffeepot, you can put all ingredients in a large pan. Bring to a boil. reduce heat and simmer for 15-20 minutes.


Jamaican Banana Bread

I received this from an email recipe exchange.

Beat this together
2 T butter soft
2T cream cheese
1 C sugar
1 egg
Combine and add
2 C flour
2 teaspoon baking powder
1/2 teaspoon salt

Mix and add to above
1 Cup mashed bananas
1/2 cup milk
1/2 teaspoon lime rind
2 Tablespoons lime juice
1 Teaspoon vanilla
Stir in 1/2 cup chopped pecans toasted
1/4 cup flaked cocoanut
Bake 375 in a loaf pan 8 x 4 about 1 hour, cool in pan 10 min.
Remove from pan and place on wire rack
Spoon this topping over loaf
1/4 cup brown sugar
2 Tablespoons butter
2 Tablespoons lime juice
2 Teaspoons Rum
Simmer about 1 minute while stirring constantly
Stir in 2 Tablespoons chopped and toasted pecans and 2 Tablespoons cocoanut. Spoon over loaf.


Wednesday, October 03, 2007

Chicken Pumpkin Corn Chowder

2 Tbs butter
1 small onion, minced
1 (10 oz) package frozen whole kernel corn, thawed
1 (16 oz) can pumpkin
2 cups water
2 chicken bouillon cubes
1 Tbs sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half cream
1 large chicken breast (cooked and chopped)

Melt butter in Dutch oven. Add onion and saute' until tender. Add corn and cook, stirring occasionally, two to three minutes.

Stir in pumpkin and next five ingredients. Bring to a boil. Reduce heat and simmer five minutes. Stir in half-and-half and cook until thoroughly heated. Do not boil. Pack in a thermos for a hot meal on the go.

yields seven cups


Sunday, September 30, 2007

Dirt Pudding

Two 4oz boxes chocolate instant pudding
One 8oz cream cheese, softened
16oz chocolate cool whip
3 cups of milk
1 pack oreo cookies, smashed to resemble black dirt

Mix first four ingredients together. Make layers of pudding and smashed oreos. Save enough oreos to cover the top of your pudding.


Monday, September 10, 2007

Candy Bar Dessert

2 cups graham crackers (crushed)
3 Tablespoons sugar
1/2 cup butter melted
1 jar (12oz.) fudge ice cream topping

Press in a larger dish(13x9)the graham crackers and melted butter and sugar. Then heat the hot fudge topping in the micro-wave and pour over crust. Let cool.

1/2 cup cold milk
2 small boxes of instant white cho. pudding
2 16 oz. cool whip thawed
6 to 7 (2oz) twix candy bars chopped

Beat milk and pudding together. This will become thick, fold in cool whip and stir in 3/4 of the chopped candy. Pour over the graham cracker mixture. Then sprinkle on the top the remaining chopped candy.

You could use any other candy bars that you would rather use. Also you can cut this recipe in half and not make so much. It's great for a large group of people.

Courtesy of Mrs. Gail Blevins. Thanks, Mrs. Gail!


Saturday, September 01, 2007

Amish Bread Starter and Amish Cinnamon Bread Recipe


1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon.

Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Days 6 thru 9; stir only.

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, pour 1 cup of starter into each of two ziploc bags to give your friends along with this recipe, and your Amish Cinnamon Bread recipe
Store the remaining 1 cup starter in a ziploc baggie in the refrigerator until you're ready to make your bread, or begin the 10 day process over again (beginning with step 2).

I love being able to give my friends a starter bag. And when I run out of friends, I just start freezing them in the gallon ziploc bags, pulling them out whenever I'm ready to make the bread. Once you make the starter, you don't have to do the ten days to get your loaf. You only need to do the ten days if you plan on giving a starter bag to a friend. They can make their own loaf with it or do their own ten days to give to their friends and so forth. I keep lots of the gallon ziploc bags on hand during the Christmas season when I'm doing my baking. Mostly for this starter.

Here's my favorite Amish Bread Recipe:
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour

1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

I make this in the small loaf pans at Christmas time to give as gifts. I think one batch makes five or six small loaves. Wrapped in a holiday plastic wrap with a ribbon and recipe attached makes a cute little package!