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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