Dianne's Recipe Box

Red Wine Vinegar Dressing

2011-08-07T13:58:00.000-07:00

1 c. vegetable oil
1 c. sugar
1/2 c. red wine vinegar
1 T. soy sauce
salt and pepper

Combine all well and store in refrigerator. Shake or stir well before using.

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White Queso Dip

2011-08-06T17:58:00.000-07:00

2 lb. American cheese1 diced onion
3 cloves minced garlic
20 oz. Rotel undrained
4 oz. green chilies chopped
3/4 c. milk
1 t. groun cumin
1/2 t. black pepper


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Cracker Barrel's Fried Apples

2011-03-30T09:52:00.001-07:00

1/4 cup margarine or bacon drippings
6 tart apples, sliced in 3/8-inch slices
1 teaspoon lemon juice
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
Dash nutmeg

Directions:

In a large skillet over low heat, melt the margarine or bacon drippings. Arrange the sliced apples evenly over the skillet bottom. Sprinkle the lemon juice over them, then add the brown sugar and salt. Cover the pan and cook over low heat for 15 minutes until the apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

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Red Lobster's Cheddar Biscuits

2011-03-30T09:51:00.000-07:00

2 cups Bisquick mix
1/2 cup cold water
3/4 cup finely grated sharp Cheddar cheese
1/4 cup butter, melted
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Directions:

Preheat the oven to 450 degrees F. Mix together the Bisquick, cold water, and cheese. Drop the biscuits onto a baking pan that has been sprayed with a nonstick baking spray. Mix together the melted butter, parsley flakes, garlic powder, and Italian seasoning and brush it on the biscuits. Bake for approximately 10 minutes.

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Banana Nut Cake

2011-03-19T18:54:00.000-07:00

2 mashed bananas
1 c. granulated sugar
1 c. brown sugar
2 eggs
1/2 c. shortening
2 c. flour
1 t. baking powder
1/2 t. salt
3/4 c. buttermilk with 1 t. baking soda
1 t. vanilla
1/2 c. pecans

Place bananas in food processor. Cream bananas and both sugars. Add eggs. Add shortening and combine well. Combine dry ingredients in a separate bowl. In measuring cup, combine buttermilk and soda. Alternately add dry ingredients and buttermilk mixture to sugar mixture, beating until smooth. Stir in vanilla and chopped pecans.

Place batter in greased 9x13 dish and bake at 375 degrees for approximately 30 minutes or until a toothpick comes out clean. Let cool completely and frost with banana frosting (recipe follows).

(You can bake this in round cake pans, but the icing is a consistency that makes the layers want to slip. If you layer the cake, do it quickly and put it in the refrigerator immediately after frosting.) Top cake with chopped pecans.

Banana Frosting
1/2 c. softened butter (1 stick)
1 pureed banana
1 lb. powdered sugar
1/2 t. vanilla
nuts for top of cake

Cream butter and banana with hand mixer. Add powdered sugar gradually until smooth and creamy. (No milk is needed.)

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Cream-Filled Cupcakes with Ganach

2011-02-19T19:34:00.000-08:00

Marshmallow Cream
1/4 t. salt
2 t. hot water
7 oz. jar marshmallow cream
1/2 c. shortening
1/3 c. confectionery sugar
1/2 t. vanilla

Dissolve 1/4 t. salt in 2 t. hot water. Combine until dissolved. Cool.

In small bowl beat the marshmallow cream, shortening, confectionery sugar and vanilla on high til light and fluffy. Add the salt mixture.

Insert round tip in pastry bag. Fill pastry bag with cream. Cut out a small section of the top of the cupcake (I used an apple corer). Fill with center of cupcake with cream. Replace part of the plug you pulled out to cover the cream.

Ganach
1 c. chocolate chips
3/4 whipping cream

Heat whipping cream til hot but not boiling. Remove from heat. Stir in chocolate chips until completely melted and smooth. Gently dip tops of filled cupcakes into ganach. Place on baking sheet and refrigerate until set, about 20 minutes. (These need to be kept in the refrigerator.)

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Homemade Granola

2011-02-07T17:40:00.000-08:00

4 c. old-fashioned oats
1 1/2 c. sliced almonds (I used pecans)
1/4 c. packed light brown sugar
1/2 t. salt
1/2 t. ground cinnamon
1/4 c. vegetable oil
1/4 c. honey
1 t. vanilla
1 1/2 c. raisins or dried cranberries (or a combination of each)

Preheat oven to 300 degrees. In a bowl mix the oats, nuts, brown sugar, salt and cinnamon. In a saucepan, warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola on a 15 x 10" baking pan.

Bake 30 minutes or until golden, stirring carefully every 10 minutes. Transfer pan to a rack to cool completely. Stir in dried fruit. Seal granola in air-tight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

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Corn Bread

2011-01-24T09:51:00.000-08:00

1 c. white corn meal
1 T. all-purpose flour
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
1 c. buttermilk
1 egg

Mix the dry ingredients together in a medium bowl. Combine the buttermilk and egg and add to the dry ingredients stirring well. Let batter rest for a few minutes. If the mixture becomes too thick, add a little more buttermilk. Heat cast iron skillet or muffin tins in very hot oven for about 15-20 minutes. Brush well with bacon grease or oil. Bake at 450 for about 15-20 minutes until tops are golden brown.

To make fried cornbread, make batter as above. Heat a skillet or griddle and pour batter in small rounds. Brown on both sides.

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Crunchy Asian Salad

2011-01-17T11:33:00.000-08:00

Topping

1 c. nuts
1 Package Ramen Noodles
4 T. margarine

In a saute pan, melt margarine; add nuts and Ramen noodles and brown lightly.

Salad
1 head broccoli
Romain Lettuce
4 green onions, sliced

Dressing
1 c. vegetable oil
1 c. sugar (you can use a sweetner if you like)
1/2 c. red wine vinegar
1 T. soy sauce
Salt and Pepper

Mix all ingredients well. Refrigerate.

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Spiced Tea Mix

2011-01-17T11:20:00.000-08:00

2 c. Tang
1 3/4 c. sugar
1/2 c. instant tea
1 package unsweetened lemonade mix
1 t. cinnamon
1/2 t. crushed cloves

Combine all ingredients in a bowl. Store in a tight container. To serve, stir a couple rounded teaspoons full in a hot cup of water.

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Frozen Fruit Salad

2010-09-07T19:24:00.000-07:00

1 can jellied cranberry or cranberry sauce
1 can crushed pineapple, drained
2 bananas chopped in small pieces
1 c. chopped pecans
1 8-oz. container Cool Whip

Place jellied cranberries or cranberry sauce in mixing bowl and using a whisk, break it up well. Add pineapple, banana, and pecans and combine. Fold in Cool Whip.

You can put this in a 9 x 13 dish or make individual servings by placing cupcake papers in cupcake pan and filling with mixture. Freeze. When ready to serve, peel paper of and serve on a piece of leaf lettuce. Pretty & so tasty!

Makes about 15 servings.

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Chicken Bake

2010-09-07T19:16:00.000-07:00

5 c. cooked chicken
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
Stove Top or Pepperidge Farm Stuffing
2 T. butter
1/3 c. celery
1 small onion

I like to use chicken breasts. To cook them, I use Ina Garten's method: Place the bone-in chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Combine chicken, soups and milk. Place in greased 9 x 13" pan.

Prepare stuffing as directed on package (for more flavor, use chicken stock in place of the water). Saute' butter, celery and onions. Add to stuffing. Spoon over chicken mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and make for 15 minutes longer.

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Triple Chocolate Cake

2010-08-30T19:11:00.000-07:00

Bake Devil's Food Cake according to package directions (as a two-layer cake). Place cake on a cardboard circle cut the same size as the cake.

Spread stabilized whipped cream (recipe follows) between cooled cake layers. Refrigerate cake until cream is set (at least 30 minutes).

Frost with chocolate buttercream icing (recipe follows). Place cake on a cooling rack on a cookie sheet. Pour ganache over cake allowing ganache to completely cover sides. (You can put what runs off the cake back in your pan and pour it again to cover cake. (Recipes follow)

Refrigerate cake.

Chocolate Buttercream Icing
1/2 c. soft margarine
3/4 c. Crisco
6 c. sifted powdered sugar
1 c. cocoa
1 T. vanilla
5 T. water

Cream margarine and Crisco. Add powdered sugar and cocoa, vanilla and water. Beat for 5 minutes with electric mixer.

Stabilized Whipped Cream
2 c. heavy whipping cream
2 t. unflavored gelatin
8 t. cold water
1/2 c. powdered sugar
1 t. vanilla

Dissolve gelatin in cold water. Let stand until set. Place on low heat for about four minutes, cooking until dissolved. Set aside. Beat whipping cream in a large bowl with powdered sugar and vanilla. But just until it becomes thick. Pour dissolved gelatin mixture in very slowly right down into beaters in a thin stream. Beat until stiff.

Ganache
1 c. heavy whipping cream
8 oz. miniature chocolate chips

Over medium heat, let whipping cream just come to boil. Remove from heat and add chocolate chips, stirring until melted and smooth. Let set at room temperature while frosting cake.

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Penne Pasta with Roasted Garlic Cream Sauce

2010-07-30T17:12:00.000-07:00

6 garlic cloves, roasted and peeled
1 medium onion, finely diced
1 cups white wine
2 cups heavy cream
salt and freshly ground pepper to taste

To roast garlic Preheat oven to 350°F. Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper. Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned. Peel garlic.

Method for Sauce
In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths. Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to food processor and puree. May be prepared up to two days ahead, covered, and refrigerated,. Bring to room temperature before serving,

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Mango Salsa

2010-07-30T16:41:00.000-07:00

1 ripe mango
3 T.. diced red onion
1/3 c. diced tomatoes (I like the grape tomatoes for this)
3 T. . cilantro
1 T.. lime juice

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Strawberry Cake with Strawberry Buttercream Icing

2010-07-30T16:36:00.000-07:00

1 packaged white cake mix
1 3 oz.-package of strawberry gelatin
4 large eggs
1/2 c. sugar
1/4 c. flour
1/2 c. finely chopped fresh strawberries
1 c. vegetable oil
1/2 c. milk

Beat cake mix and next 7 ingredients at low speed with a mixer 1 minute. Scrape down sides and beat at med. speed 2 more minutes. Strawberries should be well blended into batter. Pour batter into 3 greased and floured 9 inch cake pans.

Bake at 350 degrees for 23 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes; remove and cool completely. Spread strawberry cream between layers and on top and sides of cake. Garnish with fresh berries.

Strawberry Buttercream
1 c. butter, softened
1 16 oz. pkg powdered sugar
1 c. finely chopped strawberries

Beat butter at medium speed with mixer 20 seconds or until fluffy. Add sugar and berries, beating at low speed until
creamy. Add more sugar if frosting is too thin or add berries if it is too thick.

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Juicy Blackberry Cobbler

2010-06-20T20:34:00.000-07:00

4 c. fresh blackberries
2 c. water
1/2 c. sugar
Pastry (recipe follows)
2 T. melted butter
2 T. sugar, divided

Combine blackberries, sugar, and water in saucepan. Cook over medium heat 10 minutes; stir gently.

Pour half of berry mixture into a greased 12 2 x 2" baking dish. Roll pastry to 1/8" thickness on a lightly-floured surface. cut into 1" strips, and arrange half of strips in a lattice design over berry mixture. Brush with 1 T. melted butter, and sprinkle with 1 T. sugar. Bake at 375 degrees for 10 to 12 minutes or until pastry is lightly browned.

Pour remaining berry mixture over baked pastry. Arrange remaining pastry strips in lattice design over berries. Brush with remaining butter and sprinkle with remaining sugar. Bake at 375 degrees for 20 to 25 minutes or until golden.

(I used coarse sugar crystals. You can find these at Wal-Mart on the baking aisle or with Wilton cake decorating items.)

Pastry
1 1/2 c. all-purpose flour
3/4 t. salt
1/2 c. shortening
1/4 c. plus 1 T. cold water

Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water 1 T. at a time evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball. Chill.

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Strawberry Angel Food Cake Dessert

2010-05-10T18:18:00.000-07:00

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze (or a can of strawberry pie filling)

Crumble the cake into a 9x13 inch dish.

In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

(I layered the ingredients and made more of a trifle out of it. I put some of the strawberry mixture on the bottom, angel food cake, the creamed mixture, more of the strawberry mixture, angel food cake then I topped it with Cool Whip.)
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Fruit Tea

2010-04-15T19:59:00.000-07:00

2 family-size tea bags
1 c. sugar
1 can frozen orange-pineapple juice

Brew tea for 3 minutes. Stir in sugar until dissolved. Add juice and water to make a gallon. Garnish with lemon or orange slices.

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Lemon Jell-O Bundt Cake

2010-04-12T08:43:00.000-07:00

1 yellow cake mix
1 small box lemon Jell-O
4 eggs
1 t. lemon extract
3/4 c. oil

*******
4 T. melted margarine
1 1/4 c. powdered sugar
Juice of 1 lemon

In large mixing bowl, dissolve lemon Jell-O in 3/4 cup of boiling water. Set aside and allow to cool. When cool, add cake mix and then one egg at a time, beating after each egg. Mix in lemon extract and oil. Pour into greased bundt cake pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes then invert onto large plate.

In a small bowl, combine melted margarine, powdered sugar, and the juice of one lemon (approximately 3 T.). Mix well. You may need to add more powdered sugar. It needs to be a thick but not pasty. Pour over warm lemon cake. (Glaze will run off sides of cake some. I take a spoon and scoop up what comes off the sides and place it back over the cake to create a nice thick layer of the glaze.) Allow to cool.

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French Bread

2010-03-25T19:52:00.000-07:00

2 T. active dry yeast 2 c. warm water (110-115 degrees)
2 t.. salt
1 t. sugar
4-1/2 to 5 c. bread flour
1 t. cornmeal

In a large bowl, dissolve the yeast in warm water. Add the salt, sugar and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two 12 inch long loaves. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 450 degrees for 15-20 minutes or until golden brown.

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Chocolate Eclair Dessert

2010-02-13T09:57:00.000-08:00

2 (3 oz.) pkgs. instant French vanilla pudding
3 c. milk
1 (8 oz.) carton Cool Whip
1 pkg. graham crackers

Mix pudding and milk; fold in Cool Whip. Line a 9x13 pan with graham crackers. Spread 1/2 of pudding mixture over graham crackers. Top with another layer of graham crackers. Spread rest of pudding mixture. Top with one more layer of graham crackers.

FROSTING:

6 tbsp. cocoa
6 tbsp. butter
3 tbsp. corn syrup
3 tbsp. milk
2 tsp. vanilla
1 1/2 c. powdered sugar

Melt cocoa and butter together. Remove from heat and add remaining ingredients. Spread frosting over graham crackers. Refrigerate overnight.

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Chocolate Raspberry Cheesecake

2010-02-08T17:17:00.000-08:00

6 oz. softened cream cheese
1 can sweetened condensed milk
1 egg
3 T. lemon juice
1 t. vanilla
1 c. fresh or frozen raspberries
1 chocolate cookie crust

Heat oven to 350 degrees. Beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth. Add egg. lemon juice and vanilla and mix well. Place raspberries in prepared crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool thoroughly. Top with chocolate ganache (recipe follows). Chill. Garnish as desired.

Chocolate Ganache
In small saucepan over low heat, melt 2 1-oz. squares semi-sweet chocolate with 1/4 c. whipping cream. Cook and stir until thickened and smooth. Top cheesecake with ganache. Chill.

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Chocolate Chip Cookies

2010-02-01T19:17:00.000-08:00

1 lb. (4 sticks) butter
2 c. brown sugar
1 1/2 c. sugar
3 eggs
6 c. flour
1 1/2 t. salt
1 1/2 t. soda
4 c. chocolate chips
2 c. chopped nuts

Cream butter and sugars well. Add eggs and beat 3-4 minutes. Sift flour, salt and soda. Add to creamed mixture, beating by hand. Stir in chocolate chips and nuts. Bake at 375 degrees for 8-10 minutes. Cookies won't look done. Let cool for 5 minutes on cookie sheet before removing.

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Quick Chocolate Cherry Cake

2010-01-28T19:02:00.000-08:00

1 Devil's food cake mix
2 eggs
1 can of cherry pie filling

Mix all ingredients well with wooden spoon. Mixture will be very thick. Pour in greased 9 x 13" baking dish. Bake for 25 minutes at 350 degrees. Pour warm frosting (recipe follows) over cake while cake is warm. Store in refrigerator.

Chocolate Frosting
1/3 c. milk
1 c. sugar
5 T. butter
1 c. chocolate chips

Combine milk, sugar and butter. Bring to boil. Boil 1 minute, stirring constantly. Add chocolate chips and stir well. Let set for 10-15 minutes, stirring occasionally.

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Quick Caramel Frosting

2010-01-23T18:28:00.002-08:00

2/3 c. margarine
1 c. brown sugar
1/3 c. milk
3 c. confectionery sugar

Melt margarine in a saucepan. Add brown sugar. Cook over low heat about 2 minutes, stirring constantly. Add milk. Cook and stir until mixture comes to a boil. Remove from heat and cool about 10 minutes. Gradually add confectionery sugar, beating well after each addition until it is the right spreading consistency.

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Strawberry Jam Cake

2010-01-23T18:28:00.001-08:00

2 c. flour
1 c. sugar
1 t. salt
3/4 t. soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1/4 t. cloves
1 t. vanilla
1 10-oz. jar of strawberry preserves
1/2 c. shortening
2/3 c. buttermilk
3 eggs
1 c. flaked coconut
1/2 c. chopped pecans
1/2 - 3/4 c. raisins

Grease a 10" bundt pan. Combine all ingredients except coconut, nuts and raisins. Blend at medium speed for three minutes. Stir in remaining ingredients. Pour into bundt pan. Bake at 325 degrees for 60-65 minutes. Cool 30 minutes and remove from pan. Frost with caramel frosting.

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Scalloped Pineapple

2010-01-16T17:35:00.000-08:00

1 c. sugar
1/2 c. melted butter
2 eggs
1 20-oz. can crushed or chunk pineapple, undrained
3 c. bread cubes, packed
1 c. miniature marshmallows

Mix sugar, butter and eggs. Add pineapple, bread cubes and marshmallows. Stir together and spoon into greased 7 x 10 x 2 dish. Bake at 350 degrees for 45 minutes uncovered.

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Chicken Tortilla Soup

2010-01-07T16:21:00.000-08:00

1/4 c. butter or margarine
1/4 c. all-purpose flour
3 c. chicken broth
1 c. milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 c. cooked, shredded chicken
1 t. cumin
1 t. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6 or tortilla chips
shredded Colby Jack cheese OR Mexican blend cheese – as needed

In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
Reduce heat to low and stir in Velveeta cubes; stir until melted.
Stir in Ro*Tel, chicken, and spices.
Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.*
Spoon a ladle full of soup into a bowl, add a handful of shredded cheese, then spoon another ladle full of soup over cheese. Sprinkle tortilla strips over top. Add a dollop of sour cream if desired.
*I use crumbled tortilla chips instead of tortilla strips. As a substitute for RoTel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy RoTel or salsa and/or adding cayenne pepper to the soup.
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Creamy Potato Soup

2010-01-06T16:24:00.001-08:00

1 medium onion chopped
1 stalk of celery chopped
1 medium carrot, grated
1/2 c. butter or margarine
2 T. flour
4 c. milk
1 can condensed cream of mushroom soup, undiluted
1/2 c. cubed process American cheese or shredded cheddar cheese
4-6 large potatoes, peeled, diced, and cooked
1 t. seasoned salt

In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts)

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Cinnamon Rolls

2009-12-22T20:34:00.000-08:00

1 package crescent rolls
soft margarine
sugar
cinnamon
raisins and nuts (optional)
1 c. confectionery sugar
milk

Remove rolls from package and leave two sections of four rolls connected. Set one section of 4 aside. With long edge closest to you, lightly press the seams together to seal. Spread rolls with soft margarine, sprinkle generously with cinnamon. Sprinkle sugar, nuts and raisins over cinnamon. Beginning on the end closest to you, roll tightly. Cut into 1 1/2" pieces and place cut side up on small pan (I use the Pampered Chef mini bar pan). Proceed with the other section of crescent rolls. Bake at 400 degrees for approximately 15 minutes or until lightly browned. Make a confectionery sugar glaze by stirring enough milk into sugar to make a drizzling consistency. Drizzle over warm rolls and serve immediately. These warm up nicely in the microwave.

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Custard

2009-12-22T08:07:00.000-08:00

1 dozen eggs
1 gallon of milk
1 T. vanilla
2 c. sugar
1 10-oz. bag of miniature marshmallows

In a large pan that can be placed over a double boiler, beat eggs well. Add milk and stir well. Place over double boiler that is on medium heat. Cook slowly. As mixture begins to warm, add sugar. Stir constantly until mixture thickens and coats the back of a metal spoon. Remove from heat and add vanilla and marshmallows. Place pan in ice water and stir 2 minutes to cool. (Note: Cooking this amount takes patience and time!

Don't try to hurry the process or you will end up with scrambled eggs.) When you are ready to pour into a jar to store, I would suggest straining it with a sieve to eliminate any small pieces of egg that may have cooked up. Stir custard each time you serve it.

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Hot Artichoke Crabmeat Dip

2009-12-20T18:06:00.000-08:00

1 pkg. (8 oz) cream cheese, softened
1 cup mayonnaise
1 can (14 oz) artichoke hearts in water drained and chopped
1 1/2 cup crab meat
3/4 cup (3 oz) grated Parmesan cheese
1/3 cup thinly sliced green onions with tops
1 garlic clove, pressed
1 zest of lemon
1/8 tsp ground black pepper
1/3 cup chopped red bell pepper (optional garnish)

Preheat oven to 350F. Combine cream cheese and mayonnaise, mix well. Add artichokes, crab, Parmesan cheese, green onions, garlic, lemon zest and black pepper; mix well. Spoon mixture into baking dish. Bake 25-30 minutes or until golden brown around edges. Garnish with additional green onions and or bell peppers.

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Cappuccino Flats

2009-12-18T07:40:00.000-08:00

2 squares (2 oz.) unsweetened chocolate
2 c. all-purpose flour
1 t. ground cinnamon
1/4 t. salt
1/2 c. shortening
1/2 c. butter or margarine
1/2 c. sugar
1/2 c. packed brown sugar
1 T. instant coffee crystals
1 t. water
1 egg
1 1/2 c. semisweet chocolate pieces
2 T. shortening

In a heavy small saucepan heat and stir unsweetened chocolate till melted. Remove from the heat and cool slightly. Meanwhile, stir together flour, cinnamon, and salt.
In a large mixer bowl beat 1/2 c. shortening and butter or margarine till butter is softened. Add sugar and brown sugar and beat till fluffy. Stir coffee crystals into water till dissolved. Add coffee mixture, melted chocolate, and egg to butter mixture and beat well.
Add flour mixture and beat till well mixed. cover and chill about 1 hour or till easy to handle. Shape into two 7-inch rolls. Wrap and chill for at least 6 hours or overnight.
Cut into 1/4-inch slices. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 10-12 minutes or till edges are firm and lightly browned. Remove and cool.
In a heavy small saucepan heat chocolate pieces and 3 T. shortening over low heat till melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool till chocolate is set. Makes about 55.
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Blue Cheese Ball

2009-12-14T10:53:00.000-08:00

2 8-oz. packages of cream cheese
1 c. crumbled blue cheese
1 c. shredded sharp Cheddar cheese
1/4 c. minced onion
1 T Worcestershire sauce
1 c. chopped walnuts or pecans

In a medium bowl, mix together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. cover and refrigerate overnight. The next day, gather the cream cheese mixture into a ball. Roll in nuts until covered. Refrigerate or serve immediately.

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Cinnamon Candy

2009-12-10T16:35:00.000-08:00

2 c. sugar
1/2 c. Karo syrup
1/2 c. water
Cinnamon candy flavoring
Red food coloring

Combine the sugar, Karo and water in a heavy saucepan. Cook over medium heat and boil to hard crack (300 degrees), stirring constantly. Remove from heat and add cinnamon candy flavoring and red food coloring. (Be careful because this will cause steam and burn your face.) You can pour this onto a marble slab, flipping occasionally with a metal spatula to cool. Continue to flip until the candy no longer "runs." Cut candy into bite-size pieces. (Or, you can pour candy mixture onto a greased cookie sheet. Crack into pieces after candy has cooled and is hard. Pour powdered sugar on candy and shake in strainer.)

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Brownie Mix

2009-12-08T19:42:00.000-08:00

1/4 c. all-purpose flour
1 t. baking powder
1 t. salt
2/3 c. unsweetened cocoa powder
2 1/4 c. white sugar
1/2 c. chopped pecans

Directions: Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer.

Attach a tag with the following instructions: Brownie Mix in a Jar

1. Preheat the oven to 350 degrees F. Grease and flour a 9x13inch baking pan.
2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan.
3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.

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Hot Spiced Tea Mix

2009-12-08T06:11:00.000-08:00

2 c. Tang
1 envelope of lemonade mix
1 3/4 c. sugar
1 t. cinnamon
1/2 c. instant tea
1/2 t. crushed cloves

Combine ingredients well and store in air-tight container. To make an individual serving, pleace 3-4 t. of mix in mug and add hot water. Stir well.

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Hot Chocolate Mix

2009-12-07T08:48:00.000-08:00

1 box (20 cup) dry milk
1 1/2 jars (16 oz) coffee creamer
1 large can Nestles Quick (28 oz)
1 cup powdered sugar

Directions: Mix ingredients together in a large pot or dishpan. Store in containers with tight fitting lids.

To Serve: Add 4 heaping Tbsp of cocoa mix to a cup. Add hot water and stir. Note: I buy one of the 56 oz cans of Nestles Quick and use half for each batch I make.

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Peanut Brittle

2009-12-03T11:30:00.000-08:00

1 c. granulated sugar
1/2 c. light corn syrup
1 c. unsalted peanuts
1 T. butter
1 t. vanilla
1 t. baking soda

Butter a cookie sheet and set aside. In a 1.5-quart casserole, combine sugar and corn syrup; mix well. Microwave on high 4 minutes. Add peanuts; mix well. Microwave 3minutes. Add butter and vanilla; mix well. Microwave 2 minutes. Add baking soda; mix well. Pour onto cookie sheet and cool. Break into pieces and enjoy!

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Ginger Cookies

2009-12-02T17:12:00.000-08:00

4 1/2 c. flour
4 t. ground ginger
2 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
1/4 c. coarse sugar

In medium mixing bowl stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large bowl beat shortening until softened. Gradually add the 2 c. sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon. Roll 1 T. of dough into a ball (or 2 T. for a larger cookie). Roll in the sugar. Bake on ungreased baking sheet at 350 degrees for 12-14 minutes (don't overbake). Let stand 2 minutes before transferring to wire rack to cool.

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Pecan Shortbread Cookies

2009-11-28T13:53:00.000-08:00

1 3/4 c. flour
1/2 t. vanilla
1/2 c. sugar
pinch of salt
2 drops of almond extract
1 c. pecans
1 c. butter at room temperature

Cream butter in mixer with sugar and vanilla. Add flour in small additions. Don't beat dough too much. Scrape down bowl during mixing. Add pecans. Add almond extract. Wrap dough in plastic wrap. Press dough into a flat rectangle. Chill 1 hour or more.

Preheat oven to 325 bake 15 to 20 minutes. Lightly flour surface and rolling pin. Roll 1/4" thick. Sprinkle w/sugar, press into dough with rolling pin. Use 2 1/2" cutter. Bake on parchment covered cookie sheet. Don't brown, bake just until lightly colored. Makes 22-24 cookies.

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Kentucky Derby Pie

2009-11-24T16:37:00.000-08:00

1/2 c. butter
1 c. sugar
2 eggs
1 t. vanilla
1/2 c. all-purpose flour
1 c. broken English walnuts or pecans
1 6 oz. package chocolate chips

Cream butter and sugar. Beat in eggs and flour. Add vanilla. Stir in chocolate chips and nuts. Pour in unbaked 9" pie shell. Bake at 350 degrees for 30 minutes or until top is golden brown.

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Banana Cream Supreme

2009-11-17T16:58:00.000-08:00

16 graham crackers crushed or 1 1/4 c. crumbs
1/4 c. melted margarine
3 T. sugar
1 container (12 oz.) whipped topping
1 c. sour cream
1 package (3.4 oz) vanilla instant pudding and pie filling
3 medium bananas, sliced
2 T. pecans

Combine graham cracker crumbs and melted margarine. Press mixture onto flat bottom of springform pan (you could also use a pie plate). In a bowl, whisk together whipped topping and sour cream. Add pudding mix and combine well. Spread half of the filing over crust. Slice bananas over filling. Spread remaining filling over bananas.

Crush pecans (I place them in a plastic storage bag and zip shut then crush with a rolling pin or meat mallet). Sprinkle over filling. You can garnish with raspberries if you like. You can eat this immediately or refrigerate for 30 minutes to reach a colder serving temperature.

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Pumpkin Latte

2009-11-14T13:23:00.000-08:00

2 heaping T. canned pumpkin
1 T. brown sugar
1 t. vanilla
1/2 t. pumpkin pie spice

Put all ingredients in a large mug. Fill cup halfway with coffee and stir well. Fill cup with hot milk and whisk. Top with whipped cream and a sprinkle of cinnamon.

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Popovers

2009-11-10T10:33:00.000-08:00

1 c. flour
1/2 t. salt
1 c. milk
2 eggs

Heat oven to 425 degrees. Combine all ingredients and beat just until smooth. (Overbeating will reduce volume.) Pour into well-greased deep muffin cups 3/4 full. Bake 40-45 minutes until golden brown. If not baked long enough, they will collapse. Serve at once.

(Yields 5-9 popovers)

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Seafood Chowder

2009-11-09T07:28:00.000-08:00

4-5 medium red potatoes, cut into 1" cubes
1 c. chopped onion
1 c. sliced carrots
1 c. diced red bell pepper
2 cans (6 1/2 oz. each) minced clams, drained, reserving juice
1 T. butter or margarine
2 14.5 oz. cans chicken broth
1/2 t. salt
1/4 t. black pepper
3/4 c. all-purpose flour
2 c. half and half (light cream--I buy the low-fat)
1 lb. fresh by scallops
1 lb. frozen cooked medium shrimp, thawed, rinsed and tails removed
Snipped parsley

Cut potatoes into 1" cubes to measure 3 cups. Chop ion, slice carrots, celery and dice bell pepper. Drain clams reserving clam juice. If clam juice does not measure 1 cup, add enough water to equal 1 cup.

Melt butter in Dutch oven over medium heat. Add onion; cook 3 minutes or until onion is tender. Add potatoes, carrots, celery, bell pepper, reserved clam juice, chicken broth, salt and black pepper. Bring to a boil; cover. Reduce heat and simmer 3 minutes or until potatoes are tender.
Meanwhile, measure flour into a small bowl. Whisk in half-and-half until smooth.

Add clams, scallops and shrimp to chowder; gradually whisk in flour mixture. Return to a boil; cook 2 minutes or until thickened, stirring constantly. Cover until ready to serve. Sprinkle with parsley. (Yield: 12 servings)

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Caramel Chews

2009-11-03T15:41:00.000-08:00

1 c. butter
2 c. sugar
1 c. light corn syrup
1 can sweetened condensed milk
1 t. vanilla
2 c. broken walnuts, pecans, almonds or peanuts

Slice butter into pieces and melt in saucepan. Add sugar, corn syrup and sweetened condensed milk. Stir constantly and cook until it reaches 240 degrees on a candy thermometer. Mixture will turn a golden color. Remove from heat and add nuts; stir in vanilla.

Pour into lightly greased baking pan. (Using butter to grease your pan will give the chews more flavor and allow them to slip out of the pan easily.) Let cool and harden at room temperature for 2-3 hours. They are ready to cut when you press down on them and it doesn't leave a mark.

Cut waxed paper into squares. Use a flexible spatula to cut out chews in approximately 1" x 2" pieces. Wrap in waxed paper by rolling it and twisting the ends.

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Tiny Herbed Biscuits

2009-10-19T11:21:00.000-07:00

1 can (10 count) refrigerated biscuits
1/4 c. butter or margarine
1 1/2 t. celery flakes
1 1/2 t. parsley flakes
1/2 t. dill weed or seed
1 t. instant minced onion
1 1/2 T. grated Parmesan cheese

Melt butter in an 8 or 9-inch round cake pan. Stir in all the seasonings (except cheese). Quarter each biscuit and roll in butter mixture. Keep adding more pieces until all have been turned around and covered with mixture. Sprinkle with cheese. Bake at 425 degrees for 12-15 minutes. Place plate over cake pan and invert biscuits onto plate.

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Broccoli With Walnuts

2009-10-19T11:01:00.000-07:00

3 10 oz. packages frozen chopped broccoli thawed
1 stick margarine, melted
1/4 c. flour
1 1/2 T instant chicken granules
2 c. milk
2/3 c. hot water
6 T. margarine
2 c. Pepperidge Farm stuffing mix
2/3 c. chopped walnuts

Arrange broccoli in buttered 9 x 13 dish. Melt one stick of margarine in small saucepan. Add flour and chicken granules. Cook a few minutes, stirring constantly. Add milk gradually and stir until smooth and thick. Pour this over broccoli. Melt 6 T. margarine in hot water. Add stuffing mix and toss to combine well. Add walnuts. Spoon on top of broccoli and bake uncovered in a 400 degree oven for about 30 minutes.

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Cheesy Broccoli Casserole

2009-10-19T10:59:00.000-07:00

16 oz. frozen chopped broccoli
1 can cream of mushroom soup
8 oz. Velveeta Cheese
Ritz Crackers2 T. margarine

Thaw broccoli and place in 13 x 9" dish. Spread soup over broccoli then top with slices of Velveeta cheese. I just cover the broccoli with one layer of cheese. Top with crushed Ritz crackers. Dot margarine over crackers. Bake 350 degrees for 30 minutes or until bubbly.

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Cream of Wild Rice Soup

2009-09-22T19:29:00.000-07:00

2 c. cooked wild rice
1 large onion, finely diced
1 carrot, finely diced or shredded
1 celery rib, finely diced
1 c. finely diced ham
1/2 c. butter
4 T. flour
8 c. chicken broth
1 c. cooked diced chicken
4-5 slices crisp bacon
salt and pepper to taste
1 c. light cream or half and half

Prepare the wild rice in a 4-5 quart dutch oven. Set aside. Saute' onion, carrot, celery and ham in the butter about 3 minutes or until the vegetables have softened slightly. Sift in the flour a little at a time, stirring and cooking until the flour is blended in well, but not browned. Slowly add the chicken broth stirring until all the flour, butter, and vegetable mixture is blended well. Add the wild rice, cooked chicken and bacon and adjust seasonings to taste. Heat thoroughly. Add the cream and reheat gently, but do not boil. Yields 12 servings.

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Overnight French Toast

2009-09-09T13:48:00.000-07:00

12 slices day-old French bread (I used sourdough--enough to fill a 9x13 dish)
5 eggs
2 1/2 c. milk
1 c. packed brown sugar, divided
1 t. vanilla extract
1/2 t. ground nutmeg
1/4 c. butter or margarine, melted
1 c. chopped pecans
2 c. fresh or frozen blueberries

Arrange bread in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 c. brown sugar, vanilla and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining 1/4 c. brown sugar; drizzle over the top. Bake uncovered at 400 degrees for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings

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Rainbow Pasta Salad

2009-07-04T15:43:00.000-07:00

12 oz. rainbow rotini, cooked and drained
1 small bunch broccoli florets
3 chopped green onions
1 rib celery, chopped
1 4-oz. can pitted black olives sliced
1/4 c. stuffed green olives sliced
1 14-oz. artichokes, drained
1/2 c. each green, red and yellow peppers
3/4 T. garlic salt
3/4 T. parsley
3/4 T seasoned salt
salt & pepper to taste
1/4 c. freshly grated Parmesan cheese
1/2 c. olive oil
3 T. apple cider vinegar

Combine cooked pasta, broccoli, green onions, celery, olives, artichokes, and peppers in a large bowl and toss to mix. Season with spices. Sprinkle with the cheese. Add the olive oil and apple cider vinegar and toss to mix well. Chill covered 24 hours.

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Morning Glory Muffins

2009-06-29T16:46:00.000-07:00

Yield: 2 dozen muffins

Ingredients
1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisins

Preparation
Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes).

Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.

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Apricot Casserole

2009-06-25T12:15:00.000-07:00

1 17 oz. can apricot halves, drained
1 c. firmly packed brown sugar
1 1/2 c. Ritz cracker crumbs*
1/2 c. melted butter

Preheat oven to 325 degrees.

Arrange apricots cut side up in greased casserole dish. Sprinkle with brown sugar then with cracker crumbs. Drizzle melted butter over all. Bake 35-40 minutes or until topping is browned and crusty.

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2009-06-25T12:12:00.001-07:00

Orange Julius

2009-06-25T12:06:00.000-07:00

1/3 c. frozen orange juice concentrate
1/4 c. sugar
1/2 c. water
1/2 c. milk
1/2 t. vanilla flavoring
6-8 ice cubes

Blend all ingredients in blender until ice is crushed. Serve immediately.

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Ina Garten's Lemon Bars

2009-06-25T12:02:00.000-07:00

Ingredients for the crust:

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Directions: Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.Cut into triangles and dust with confectioners' sugar.

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Smoked Turkey Wraps

2009-06-25T11:55:00.000-07:00

2 (6.5-ounce) packages garlic-and-herb-flavored cheese, softened*
8 (10-inch) whole grain pita wraps or flour tortillas
Caramelized Onions
1 1/2 pounds thinly sliced smoked turkey
16 bacon slices, cooked and crumbled
4 cups loosely packed arugula or gourmet mixed baby salad greens

Spread softened cheese evenly over whole grain pita wraps; top cheese evenly with Caramelized Onions and remaining ingredients. Roll up, and wrap in parchment paper; chill. Cut in half to serve.

*For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese for garlic-herb-flavored cheese.

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Easy Lime Pie

2009-06-25T11:45:00.001-07:00

1 can (14 oz.) sweetened condensed milk
1 t. grated lime rind
1/3 c. lime juice
1 (8 oz.) tub Cool Whip
2-3 drops of green food coloring
1 prepared 8 or 9-inch graham cracker crumb crust

Combine milk, lime rind and juice in large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2-3 hours. Garnish with lime slices if desired.
Easy Lemon Pie: Prepare Easy Lime Pie as directed, substituting 1 t. grated lemon rind and 1/2 c. lemon juice for the lime rind and juice. Omit food coloring.

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Jell-O Mousse

2009-06-25T11:31:00.000-07:00

3 c. boiling water
1 6-oz. package of Strawberry gelatin
1 16-oz. tub Cool Whip

Stir boiling water into dry gelatin mix in medium bowl, stirring at least 2 min. until completely dissolved. Add whipped topping to hot gelatin (you can even add frozen Cool Whip). Stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will be thin.) Pour into 10 glasses or a 6-cup mold or glass bowl sprayed with cooking spray. Refrigerate overnight or for 8 hours. If using a large mold, unmold onto serving plate just before serving.

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