Cheryl's Recipe Archives

White Chocolate Cranberry Bars

2011-12-14T00:50:00.005-06:00

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1-1/2 cups white chocolate chips
1-1/2 cups dried cranberries
1 (14-ounce) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup pecan halves

Pre-heat oven to 350F.

In a small bowl, combine graham cracker crumbs and butter until crumbly;

press into a greased 13" x 9" baking pan.

In a large bowl, combine the remaining ingredients.

Gently spread over crust.

Bake for 25-28 minutes or until edges are golden brown.

Cool on a wire rack.

When cooled, cut into bars.

Makes about 30

Tomato Soup Cake with Cream Cheese Frosting

2011-12-08T10:30:00.001-06:00

Tomato Soup Cake with Cream Cheese Frosting

1 egg, beaten

1/2 c Crisco

1 c sugar

1/8 tsp. salt

2 c flour

1 c raisins

1 tsp baking soda

1 can undiluted tomato soup

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp. baking powder

1/2 c chopped walnuts

Sift dry ingredients, add to melted Crisco and sugar mixture. Add eggand soup mix together. Fold in floured raisins and nuts. Pour into well greasedtube pan and bake for 60 minutes at 350 degrees. When cool frost with CreamCheese Frosting.

Frosting:

Combine 8 oz cream cheese with 1 stick (1/2 cup) softened butter, 1/4cup milk, 1/8 tsp ground ginger, and 1 Tblsp vanilla extract. Beat untilcreamy. Gradually add the contents of a 2 lb bag of powdered sugar, beatingafter each addition. You may or may not have to use the whole bag beforegetting a good, thick consistency.

Chocolate Pumpkin Brownies

2011-11-22T23:46:00.001-06:00

Chocolate Pumpkin Brownies

Makes: 36 servings Prep: 30 minutesBake: 325°F 1 hour

3 ounces cream cheese, softened
1 tablespoon butter, softened
1/2 cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon all-purpose flour
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4 cup butter, cut up
2 1/4 cups sugar
4 eggs
1/4 cup milk
2 teaspoons vanilla
3/4 cup coarsely chopped walnuts, toasted (optional)

Preheat oven to 325 degrees F.

Line a 13x9x2-inch baking pan with foil,extending foil over the edges of the pan. Grease the foil; set pan aside.

In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with anelectric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar.Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg,the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stirin the 1 tablespoon flour. Set aside.

In a small bowl stir together the 1-1/4 cups flour, the baking powder, andsalt; set aside.

In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stirover low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4cups sugar, beating with an electric mixer on low speed just until combined.Add the 4 eggs, one at a time, beating well after each addition. Beat in milkand the 2 teaspoons vanilla. Gradually beat in flour mixture just untilcombined.

Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixturein several mounds on top of the chocolate batter. Using a narrow metal spatula,gently swirl the cream cheese mixture into the chocolate batter. If desired,sprinkle with walnuts.

Bake about 60 minutes or until center is just set when pan is gently shaken.Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cutinto brownies.

Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Cranberry Jello Recipe

2011-11-17T08:47:00.001-06:00

2-1/2 cups orange juice

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 pkg. (4-serving size) cranberry Jello

1 cup finely chopped mixed dried fruit (apricots, raisins, dates)

1 cup chopped walnuts, toasted

1 Tbsp. grated orange or lemon peel (optional)

Mix juice, cinnamon and cloves in medium saucepan. Bring to boil on medium-high heat. Add to dry gelatin in large bowl; stir at least 2 min. until gelatin is completely dissolved. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)

Stir in fruit, walnuts and orange peel. Refrigerate 1 hour or until chilled.

Spoon fruit mixture into 1-quart serving bowl. Serve with cooked chicken, turkey or pork. Or, serve as a dessert sauce spooned over ice cream or pound cake slices.

Fried Potato, Bacon, Corn Chowder

2011-11-03T23:47:00.002-05:00

8 slices bacon, cut into 1" pieces

2 cups cubed potatoes

1 cup chopped onion

1 cup sour cream

1-1/4 cups milk

1 can cream of chicken soup

1 can whole-kernel corn, drained

1/4 teaspoon pepper.

Cook bacon over medium heat for five minutes in a Dutch oven. Add potatoes and onions. Cook until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Cook until heated through (10 to 12 minutes).

Got this from Sharon Kirk Clifton's blog.

Lemon Poppy Seed Bundt Cake

2011-08-09T12:32:00.002-05:00

Lemon Poppy Seed Bundt Cake

1/4 cup poppy seeds
1/4 cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs

Directions

Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Drizzle onsome white glaze - a spoonful of water added to at least 1/4 cup of confectioner'ssugar until it's not too runny or too thick

Dirt Cake

2011-06-01T09:19:00.000-05:00

1 bag Oreo cookies
1/4 cup butter or 1/4 cup margarine
1 (8 ounce) packages cream cheese
2 boxes instant vanilla pudding ( 4 serving size)
2 cups milk
1 (8 ounce) containers Cool Whip
8 inches flower pot
artificial flower

My daughter brought two pots of this to a family dinner, and we couldn't stop laughing. Delicious!

Crush the Oreo cookies in a blender or food processor; set aside.
Cream together butter or margarine and cream cheese.
In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding).
Add cream cheese mixture and 8 ounces of Cool Whip.
Beat together until mixed.
In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.
End up with the cookie mixture (this looks like dirt).
Add an artificial flower on top.

Creamed Corn

2010-12-23T10:16:00.001-06:00

1 egg, beaten
1 14-ounce can whole corn, drained
1 14-ounce can creamed corn
2 tablespoons melted butter
1/3 cup cream or half-and-half
2 or 3 dozen saltine crackers, crushed
Salt and pepper to taste

Mix all ingredients together and place in a greased casserole dish. Dot the top with butter. Bake at 350 degrees for 45-60 minutes.

North Georgia Apple Cake

2010-11-24T00:33:00.000-06:00

North Georgia Apple Cake

1 ½ c. oil                                       ½ t. ground nutmeg
1 ½ c. granulated sugar            ½ t. salt
½ c. light brown sugar               3 ½ c. peeled, chopped, tart green apples
3 eggs                                        2 or 3 cups flour
1 t. baking soda                        1 c. chopped walnuts
2 t. ground cinnamon                2 t. vanilla

GLAZE:
3 T. butter                                3 T. heavy cream
3 T. light brown sugar               ¼ t. vanilla
3 T. granulated sugar

In a large bowl, combine oil, granulated sugar and brown sugar; blend well. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Add to egg mixture and blend well. Add apples, nuts and vanilla; mix with spoon. Pour batter into a buttered, floured cake pan. Bake in a preheated 325 degree oven for 1 ¼ hours, or until cake tests done. Remove from oven and let rest in the pan 20 minutes. While cake is resting, prepare glaze. Combine butter, brown sugar, granulated sugar, cream and vanilla in a small saucepan; bring to a boil and continue boiling 1 minute. Remove from heat. Remove cake from pan and put on a wire rack or platter. Spoon glaze over warm cake. Serve warm.

SCALLOPED CORN

2010-11-13T23:07:00.002-06:00

I got this from my friend, Cindy T.

8 OZ SOUR CREAM

1 EGG

1 STICK OF BUTTER (SOFTEN)

1 15 1/2 OZ CAN OF WHOLE CORN

1 15 1/2 OZ CAN OF CREAM CORN

1 BOX OF JIFFY CORN MUFFIN MIX

Mix it all together, bake in 9X13 greased baking dish @ 350 degrees for about 45 min or golden brown.

Chicken Taco Casserole

2010-09-25T00:40:00.003-05:00

2 cups cooked rice

2 cups cooked chicken, shredded

1 (14 1/2 ounce) can tomato sauce

1 (1 1/4 ounce) envelope taco seasoning

1 (15 -30 ounce) can refried beans

1 cup cheese, grated

1 cup tomato, chopped

1 cup guacamole

1/2 cup sour cream

5 cups tortilla chips

Mix taco seasoning and tomato sauce.

Add shredded chicken and coat it well with tomato mixture
Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.

Top with chicken mixture.

Top with 1-2 cans of refried beans so you have a nice even coating.

Top with grated cheese.
Bake uncovered for 30 to 45 minutes at 350F until hot and cheese is bubbly.
Top with your favorite toppings or dip with tortilla chips

Shoo-fly Cake - 2 recipes

2010-08-03T16:17:00.000-05:00

Mix together:
1 cup molasses
1 teaspoon baking soda
2 cups hot water

Mix together:
4 cups flour
3/4 cup shortening
2 cups brown sugar
1 teaspoon salt

Set aside 1 cup of crumbs.
Add liquid to the remaining crumbs.
Mix, pour into loaf pan and sprinkle with the cup of crumbs.
Bake at 350 degrees for 35-40 minutes
------------------------------------------------------------------------------------
Second recipe:

4 cups flour

2 cups packed light brown sugar
1 cup shortening
1/4 teaspoon cinnamon
1 (16 ounce) bottle light molasses
1 tablespoon baking soda
2 cups boiling water

Combine flour and brown sugar in a bowl.
Cut in the shortening until mixture resembles coarse crumbs.
Reserve 1 cup of the crumbs.
Stir in the cinnamon and molasses.

Dissolve baking soda in 1/4 cup boiling water.
Stir the remaining boiling water into the molasses mixture gradually.
Stir in the baking soda mixture.

Pour into a greased 9x13 inch cake pan.
Sprinkle with the reserved crumbs.
Bake at 375 degrees for 45 minutes.

BLACK FOREST CHERRY CAKE

2010-06-26T20:18:00.000-05:00

This is probably my favorite cake recipe in all of time. I've made it for more years than I want to say. I can tear up a cake mix, let me tell you, and I have a couple of cake mix recipe cookbooks, but I still fall back on this one. It's in the oven right now.

I only use silicone bundt pans, a great investment to be sure.

Black Forest Cherry Cake

1 pkg (2 layer, not pudding mix) chocolate cake mix
2 cans (21 oz each) cherry pie filling
1/4 cup oil
3 eggs

Combine all ingredients except one can of cherry pie filling; beat well with mixer. Pour into greased silicone bundt pan or greased and floured metal bundt pan.

Bake in 350 degree oven 45 minutes.
Cool in pan. 25 minutes if metal pan, less if silicone.
Invert on a cake plate with a lip to finish cooling.
When ready to serve, heat the remaining can of cherry pie filling and spoon over cake, letting excess pour into center hole.

Garnish each slice with Cool Whip.

You will love me for this recipe. Your family and friends will be dazzled, I guarantee. Let me know how it turns out!

crock pot chocolate cake

2010-05-07T22:49:00.001-05:00

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover.
Cook 3-4 hours on high or 6-8 hours on low.

No Fail Quick and Easy Quiche

2010-04-19T10:44:00.001-05:00

No Fail Quick and Easy Quiche

I was hungry for quiche, but wanted to make it fast, so I came up with this idea. This recipe is so versatile, you can’t mess it up. You may substitute or add ingredients to your liking. It’s quick because instead of a pastry crust, I use hash browns.

30 oz bag Mr. Dell’s frozen shredded hash browns, thawed
½ cup (I stick) butter or margarine, melted
salt and pepper
1 thinly sliced small onion or 2 Tbsp dried onion flakes
5 cups fresh chopped baby spinach leaves
8 oz bag shredded Mexican-style cheddar jack cheese
14 eggs
1 1/3 cups milk
2 cups sour cream (optional)
1 21 oz pkg ready to eat bacon or fry 12-15 slices.
       Chopped or cut into small pieces with scissors

substitutes for bacon:
      Canadian bacon, chopped ham, turkey
     - about ¾ cup for each dish

Preheat oven to 425 degrees.
Spray or butter two quiche dishes or two 9” glass pie plates.
Divide hash browns in half and press onto the bottom and sides of the dishes. The bottom of a sprayed glass or jar will help. Don’t leave any hash browns above the edge of the dish or they’ll brown too quickly and burn when you bake the entire quiche.

Drizzle with melted butter; spread butter to sides with a spoon.

Season with salt and pepper.

Bake for 20 minutes or until golden.
Reduce oven temperature to 350 degrees.

Whisk eggs. Add milk.
When crust is baked, spread half the sour cream onto each crust. Spread half the spinach in each dish.
Top with cheese and chopped bacon.

Pour egg mixture evenly over the layers.
Press down any ingredients that aren’t covered until egg mixture is above.

Bake 20 to 25 minutes.

Let stand about 5 minutes before slicing.

Serve with a side vegetable or a fruit, such as melon and grapes.

You can make these quiches ahead, serve the next day, and they are equally delicious.

You can also make each one different, such as one bacon and one turkey and add parmesan to one. Exchange the spinach for steamed broccoli if you prefer.

Let me know if you try it!

Mary Connealy's Lasagna

2010-03-18T09:28:00.003-05:00

From Mary Connealy:

"This one is a stand-by. It's what I take to new moms, to homes where there's been a death in the family. To people who are sick. . .and that doesn't include sick of cooking. I don't have time for all of them. Plus if you got food brought in for that, they'd have to bring it to me. Lasgna, a bag of salad, garlic toast. I take it raw. So they can freeze it. It is also very delicious. I give you permission to eat it yourself."

Lasagna

1 lb. hamburger (browned)

Stir into hamburger:
1 container cottage cheese
1 jar Prego spaghetti sauce

Lay uncooked lasagna noodles in bottom of 9 x 13 pan (3 or 4 noodles).
Add layer of sauce, and layer of 1 C. mozzarella cheese

Repeat for second layer, that's all I ever make. Three layers usually runs over the pan. Sprinkle parmesan cheese on top of the last layer of mozzarella. Bake in 350 oven for 45 minutes to an hour or until cheese on top is browned. Serve with garlic bread and salad.

Use a smaller baking dish, make half-sized lasagna, then freeze extra sauce—with meat and cottage cheese in it, in the cottage cheese container for even quicker lasagna next time.

Garlic bread
Slice loaf of French bread the long way so it looks like a huge hotdog bun. Lay halves of bread side by side on a cookie sheet. Butter, sprinkle with garlic powder, sprinkle with mozzarella and/or parmesan cheese (I like both together) and bake the last fifteen minutes with the lasagna.

A three in one collection including:

BUFFALO GAL
CLUELESS COWBOY
THE BOSSY BRIDEGROOM

BUFFALO GAL
They'll never see eye-to-eye.

Buffy Lange has spent her life learning about, caring for, and protecting buffalo. She's landed the job of her dreams, managing a huge buffalo ranch in South Dakota. With stars in her eyes, she imagines all of the Midwest given over to free-ranging buffalo. To her, buffalo embody beauty, majesty, and strength. To Wyatt Shaw, however, the buffalo are a constant threat. Wyatt's ranch adjoins the Buffalo Commons and he watches in trepidation as its owner expands and rides roughshod over the local ranchers. Buffalo are wild, untamable, and dangerous. They present a hazard to man and beast.

When disaster strikes, Wyatt's worst fears are realized and Buffy can do nothing but clean up the mess. With one determined to rid the area of buffalo and the other determined to see them flourish, the dust seldom settles around these two. Will they find a common ground or are they destined to forever stand alone.

CLUELESS COWBOY
American Christian Fiction Writer's Book of the Year Finalist

Emily Johannson discovers a cranky man living in a derelict house in the woodland behind her ranch. When she orders him off, Jake Hanson tells her he bought this wreck and is planning to live there. He's filthy, starving, and furious that Emily found him. He wants to be left alone. And she would if she didn't keep needing to save his worthless life.

THE BOSSY BRIDEGROOM
Michael Davidson was a tyrant for a husband, and Jeanie was born to be a doormat.
They got along great.
Then Michael abandoned his submissive wife, just another way to be a jerk.

Michael returns a Christian and wants to heal their relationship. Jeanie is in possession of the first bit of hard won self esteem of her life, and she doesn't believe for a minute her cranky husband can change his ways.

They commit to building a healthy marriage but his new job as her boss slips them back into old habits.

Reuben Dip

2010-03-17T19:21:00.002-05:00

1 pound corned beef, julienned
1 cup sauerkraut, drained
1/2 cup 1000 island dressing
8 ounces cream cheese, softened
8 ounces Swiss cheese, julienned

Combine the ingredients in a mixing bowl and mix by hand. Place finished dip in a bowl. Surround with pumpernickel pretzel rods, rye toast, and crostini.

Make Ahead Cream Cheese and Fruit Dessert

2010-03-11T22:37:00.001-06:00

Love this for pot luck because I can make it the day before.

7-1/2 graham crackers, broken in half (15 squares)
1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk
1 pkg. (3.4 oz.) Jell-o vanilla INSTANT pudding
1 tub (8 oz.) Cool Whip, thawed, divided
1 cup quartered strawberries
4 kiwis, chopped
1/3 cup flake coconut, toasted

Cover bottom of 13x9-inch pan with graham crackers.
Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the Cool Whip; spread over grahams. Cover with remaining Cool Whip and fruit.
Refridgerate several hours. Top with coconut just before serving.

How to Toast Coconut
Spread coconut evenly into thin layer on baking sheet.
Bake at 350°F for 7 to 12 min. or until lightly browned, stirring occasionally.

Black Forest Chocolate Cheesecake

2010-02-06T01:18:00.001-06:00

Need something decadent, yet quick and easy for your sweetheart? This cheesecake is the perfect choice.

If you have a can of condensed milk already or can't find chocolate, add 2 or 3 tablesoons of Ghirardelli unsweetened cocoa to the mixture.

1 1/2 cups chocolate cookie crumbs
3 tablespoons margarine or butter; melted
16 ounces cream cheese; softened
14 ounces can creamy chocolate sweetened condensed milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
21 ounces can cherry pie filling; chilled

Preheat oven to 300 degrees F.
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Add eggs, cornstarch, and almond extract; mix well. Pour into prepared pan.

Bake 55 minutes, or until center is set.
Cool; chill.
Top with cherry pie filling before serving.
Refrigerate leftovers.

How to peel a boiled potato

2010-01-31T23:03:00.000-06:00

Sour Cream Enchiladas

2010-01-30T01:04:00.000-06:00

I got this recipe from coolestmommy

1 to 1.5 lb. ground beef
1 pkg. 10 inch flour tortillas
1 pkg. taco seasoning mix
1 small can chopped green chilies
1 small can evaporated milk
1 (8 oz) sour cream
1 can cream of mushroom soup
5 oz. grated cheddar cheese

Brown ground beef and drain off fat. Mix in taco seasoning and green chilies. Add 1/2 cup water and simmer for 15 minutes. Mix canned milk, sour cream and soup in another pan. Cook over low heat until boiling and thick. Put 2 tablespoons meat mixture on each tortilla and roll up. Pour sauce over enchiladas and cover with cheese. Place in oven at 350 until cheese melts.

Spud and Corn Chowder

2010-01-14T05:42:00.001-06:00

4 slices bacon, chopped
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/4 lb. baking potatoes (about 3), peeled, cubed
1 pkg. (10 oz.) frozen corn, thawed, drained
2 stalks celery, sliced
1/2 cup chopped onions
1/2 cup melted butter
2 Tbsp. flour
2 cups milk

COOK bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan.
ADD broth and vegetables to saucepan. Bring to boil; simmer on low heat 15 min. or until potatoes are tender.

MIX melted butter and flour in medium bowl. Stir in milk. Add to potato mixture; cook 3 to 5 min. or until heated through, stirring constantly.

Sprinkle individual servings with additional chopped cooked bacon, shredded cheese and/or chopped fresh parsley.

Gingerbread Molasses Cake - Ann Stephens

2010-01-05T22:38:00.001-06:00

Every year, my family revives the old custom of eating a King Cake on Twelfth Night. It harkens back to my both my English ancestry and my hubby's French heritage. On January 5th or 6th, we have a nice dinner and follow it with a cake that has a quarter baked into it. I've tried a dried bean, like in the King cakes my mother-in-law enjoyed as a child in France, but they get mushy and are hard to find. The quarter is easier to find and harder for small children to swallow, but check their slices VERY, VERY carefully before you serve them!
Any cake your family likes works as a King Cake, but this is the one I'm making this year:

1 1/4 C all purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp allspice
1/4 tsp salt
4 T butter (1/2 stick)
1/2 C sugar
1/2 C unsulfured molasses
1 large egg
1 tsp baking soda
1/2 C boiling water

1 thoroughly washed quarter! ;) Leave this out if you want to use this recipe as a dessert for another time of year.

In a large bowl, sift together the flour, ground ginger, cinnamon, cloves and salt.

In another bowl cream the butter and sugar together until fluffy. Beat in the molasses and egg until the mixture is smooth.

In a measuring cup, combine the baking soda and boiling water till the soda is dissolved. Add the baking soda & water to the molasses mixture and stir (it will now appear curdled).

Add the molasses mixture to the dry ingredients and combine the ingredients well. I use an electric mixer for 2 minutes.

Pour the mixture into ONE greased and floured 8" or 9" pan, OR into a muffin tin with 12 paper liners. Bake at 350 degrees for 32 minutes for the round pan, or for 20 minutes for the cupcakes.

I serve this cake with cream cheese frosting or sprinkled with powdered sugar.
For a little more about Twelfth Night and my upcoming book, To be Seduced, visit my blog or my Facebook page!

Ann

Sneaky Mac and Cheese

2010-01-01T16:29:00.000-06:00

This came from my friend Eve Savage's Mom:

Macaroni and Cheese

1 ½ cup elbow macaroni
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat milk (skim)
1/2 cup butternut squash or cauliflower, puree
8 ounces cheddar cheese, shredded
4 ounces cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Directions:
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.

Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).

Add the milk and cook, stirring every now and then, until the mixture begins to thicken (3 to 4 minutes).

Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Chicken Chili

2009-12-25T21:00:00.000-06:00

2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
2 teaspoons ground cumin
1/4 teaspoon salt
1 tablespoon olive oil or cooking oil
1 16-ounce jar green salsa
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with onion and garlic
Dairy sour cream (optional)
Shredded cheese (optional)

1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

Game Day Texas Caviar

2009-12-19T23:29:00.001-06:00

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced - OPTIONAL
- we don't like jalepenos
1 small onion, diced
1/2 yellow bell pepper, stemmed, seeded, diced
1/4 cup chopped fresh cilantro - OPTIONAL - I don't like cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon celtic sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

This recipe is a bigger hit in my family because of the pinto beans, rather than black-eyed peas:

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped (optional)
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Earthquake Cake - Two Versions

2009-12-11T10:50:00.000-06:00

Earthquake Cake One

2/3 cup shredded coconut
2/3 cup pecans -- chopped
2/3 cup chocolate chips
1 box German chocolate cake mix
8 ounces cream cheese
1/4 pound butter -- at room temperature
1 pound powdered sugar

Sprinkle the coconut, pecans and chocolate chips over the bottom of a greased 9 X 12 inch cake pan. Prepare the cake, following the package directions, then pour batter into prepared pan.
In a small saucepan, melt the cream cheese with the butter, then stir in the confectioners sugar.
Spread over top of the cake batter; spreading topping a little thicker at the edges.
Place in a preheated 350F oven and bake for 40-50 minutes.

Earthquake Cake Two
1 cup coconut
1 cup chopped nuts
1 box chocolate cake mix
1 8oz package cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla
2 cups powdered sugar
3/4 cup chocolate chips

Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut.

In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.

Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).

Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure to not disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the chocolate chips.

Bake at 350 degrees for 50 minutes.

Ham Spread Redeaux

2009-12-09T23:23:00.004-06:00

I have changed the subject and added a space to the main ingredient plus added an n each time it's listed, because I've never had so much spam on a blog before. Obviously, the main ingredient draws spammers, though I'm sure I don't know why.
Ignore the Ns

Kristin and I are on a braun schw n eiger (you put the word together) kick, and while she doesn't care much for ham, the braun schw n eiger kind of overpowers the ham taste for her. On the other hand, if you're not a big braun schw n eiger fan, you might like this because of the ham. I just like it because it spreads on a cracker.

FYI - We don't have beer, so I used additional beef broth.

1/2 pound braun schw n eiger (sometimes called liver wurst)
9 ounces ham spread
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 cup beer
2 envelopes unflavored gelatin
1/2 cup water
1/2 (10.5 ounce) can beef broth
1/2 cup chopped parsley

In a medium bowl, blend the braun schw n eiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.

In small bowl, soften the gelatin in the water.

Bring the beef broth to a boil in a small saucepan.
Mix in the gelatin, allowing it to dissolve.
Remove from heat and cool 5 minutes.
Blend the gelatinized beef broth with the braun schw n eiger liver n wurst mixture.
Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours.
Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.

Pretty Layered Dessert

2009-12-01T22:32:00.004-06:00

1 8oz pkg cream cheese, softened
3 cups cold milk
2 pkg (3.4 oz each vanilla instant pudding
1 8oz tub Cool Whip, thawed, divided
48 vanilla wafers
1/2 cup brewed strong coffee, cooled, divided
2 squares semi-sweet chocolate, coarsely grated
1 cup fresh raspberries

Beat cream cheese with mixer until creamy.
Beat in milk and pudding mixes.
Stir in 2 cups cool whip.

Line 2-1/2-qt bowl with 24 wafers; drizzle with 1/4 cup coffee.
Top with half each pudding mixture and chocolate.
Repeat all layers.

Top with remaining cool whip and raspberries.
Refrigerate 2 hours.

Favorite Punch Recipes

2009-11-13T00:45:00.006-06:00

It's been one baby shower after another here! Thought I'd share some of my favorite punch recipes:

Golden Punch

2 quarts water plus:
1 big can pineapple juice
1 big can apricot nectar
1 12 oz frozen orange juice plus water indicated on label
1 12 oz frozen lemonade plus water indicated on label
Mix and serve cold or over ice.

All Occasion Punch - no ring or ice needed

3 sm boxes Jello (you choose flavor & color)
9 c boiling water
4 c water
2 c sugar
2 big cans pineappple juice
1 16oz bottle Realemon juice
1 2 liter 7-Up
Mix Jello and boiling water, set aside.
Bring 4 cups water and sugar to boil. Combine both mixtures and cool.
Add pineapple and lemon juices. Freeze entire mixture.
Set out in punch bowl a few hours before needed. It will be slush.
When ready to serve add 7-Up.

Happy Punch

1 1/2 quarts cranberry juice
12 oz frozen lemonade plus water indicated on can
2 cans 12 oz frozen orange juice plus water indicated on can
2 liter ginger ale
Combine.

Kate's Sweet Potato Casserole

2009-11-10T11:15:00.000-06:00

* 4 1/2 cups cooked and mashed sweet potatoes
* 1/2 cup butter, melted
* 1/3 cup milk
* 1 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs, beaten
* 1 cup light brown sugar
* 1/2 cup all-purpose flour
* 1/3 cup butter
* 1 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3. Bake for 25 minutes in the preheated oven, or until golden brown.

Maple Sweet Potato Bake

2009-11-10T11:14:00.001-06:00

1/3 cup butter
1/4 cup maple or maple-flavor syrup
1/4 cup apple cider or juice
3 pounds sweet potatoes, peeled and cut into 1-1/2- to 2-inch chunks (8 cups)
1-3/4 pounds tart red and/or green apples
(such as Macintosh, Granny Smith or Rome Beauty),
cored and cut into eighths (4-1/2 cups)
1 cup pecan halves, toasted

In a medium saucepan combine butter, syrup, and cider;
heat to boiling, stirring occasionally. Boil gently, uncovered, for 1 minute.
Remove from heat; set aside.
Place potatoes in a 3-quart rectangular baking dish.
Pour butter mixture over potatoes; stir to coat.
Cover and bake in a 350 degree F oven for 45 minutes.

Uncover dish; add apples and stir to coat evenly.
Bake, uncovered, about 30 minutes or until sweet potatoes are tender,
stirring once halfway through baking.
Sprinkle with pecans before serving.

Makes 10 servings.

Connie’s Cheeseburger Soup

2009-11-07T13:13:00.006-06:00

Nebraska reader, Connie, and her family love this soup, and she says it’s good reheated. Nothing smells or tastes better than a savory pot of soup in the fall.

Thank you, Connie!

1/2 pound ground beef (or any other ground meat, turkey ,venison)
1/4 cup chopped onion
3/4 cup chopped carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
4 Tablespoons margarine divided
1/3 cup flour
4 cups diced potatoes
3 cups chicken broth
2 cups diced American cheese
3 cups milk
1/2 tsp salt
1/4 tsp pepper

In a 3 quart saucepan, brown beef; drain and set aside.
In same pan sauté the onion, carrots, celery, basil, and parsley in 1 tablespoon
of margarine.
Add broth, potatoes and beef and bring to a boil.
Simmer for 10-12 minutes or until potatoes are tender.
While simmering, in a different pan, melt remaining margarine;
add flour and cook until bubbly.
Gradually milk and stir until thickened.
Add to soup.
Add cheese.
Salt and pepper and stir over low heat until cheese melts

Grandma Violet's Spice Cookies

2009-10-23T12:37:00.000-05:00

In our family these have always been known as Grandma Violet's Cookies after my husband's grandmother who always had a batch to pull from the freezer when we stopped by. On my yellowed index card, in Grandma Violet's distictive handwriting, they are called Aunt Myra's Cookies. I think some day my grandchildren will call them Bama's Cookies, since it's a special treat each time I make them for the family. Whatever they're called, they don't last long! I always bake a double batch and have been known to take them to booksignings as a treat for my special readers.

Grandma's Spice Cookies

1 cup sugar
1 cup lard or butter
1 cup molasses
2 egg yolks (save the whites for frosting)
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp baking soda dissolved in
2/3 cup boiling water

Use enough flour for a stiff batter -- about 5 cups.
Mix and chill dough for a few hours.
Roll out thin and cut into shapes with a cookie cutter.
(Grandma Violet always used a rectangle-shaped meat can so she didn't have to re-roll as much dough.)
Bake in 375 degree oven for about 10 minutes. Watch closely because they will burn easily.
Frost when cool.

Frosting:
Boil 1 1/2 cup sugar in 1/3 cup water until the liquid reaches soft ball stage. (You will know when a drop in a glass of cold water forms a soft ball.)
Pour slowly over beaten egg whites and beat until stiff.
Add a pinch of baking soda and 1 tsp of vanilla.
Add 4 large marshmallows and stir until dissolved.
Spread quickly over cookies, making even edges.
Will harden as it cools.

After they're cooled, layer frosted cookies between sheets of waxed paper in an air-tight container.
These freeze well and will appear and taste freshly baked when thawed.

Bread Pudding

2009-10-19T22:51:00.006-05:00

This recipe is from my stash of old discoveries, and I hadn't tried it until Sunday. I thought the recipe looked interesting and couldn't imagine the meringue on top so I wanted to try it. We love bread pudding at my house.

1. Soak 5 cups coarse bread crumbs in 3 cups warm milk for 5 minutes.
I cut French bread into tiny cubes and measured 5 cups.
I think it was a little too much bread.

2. Beat 3 eggs slightly and add 1/3 cup sugar. Mix.

3. Add 1 teaspoon vanilla
1/2 tsp ground nutmeg and
1/4 cup raisins
I only used a pinch of nutmeg and used 1 teaspoon cinnamon.
I didn't add the raisins because Elijah asked for it without.

4. Combine mixtures and pour into a 2 1/2 quart casserole.
I buttered the dish first.

5. Bake at 350 degrees F about 40 minutes.
Remove from oven and spread following mixture over the top:

6. Beat 3 egg whites until they are foamy;
add 1/2 teaspoon cream of tartar and 1/4 teaspoon salt.
Continue beating until whites stand oon moist, glossy peaks.
Add 6 Tablespoons sugar slowly.
Beat well.

7. Spread meringue over top of bread mixture.

8. Return to oven and bake about 20 minutes longer.

The result was pretty. Meringue is pretty. But it was like a layer atop thick bread pudding. I'm not a big fan. It didn't taste terrible by any means. It just wasn't wonderful.

It would make more sense to me to mix the meringue mixture right into the bread mixture and bake it that way. The pudding wouldn't be as dense that way. I think I'll try it that way once before I give up on the recipe.

Roasted Tomato-Basil Soup in the Crockpot

2009-10-13T11:33:00.001-05:00

2 cans (28 oz each) peeled whole tomatoes, drained, liquid reserved
2 ½ tablespoons packed dark brown sugar
1 medium onion, finely chopped
3 cups chicken broth
3 tablespoons tomato paste
¼ teaspoon ground allspice
1 can (5 oz) evaporated milk
¼ cup shredded fresh basil
salt and pepper

Preheat oven to 450 degrees.
Line baking sheet with foil.
Spray with nonstick cooking spray.
Arrange tomatoes on foil in single layer.
Sprinkle with brown sugar and top with onion.
Bake for about 30 minutes or until tomatoes look dry and light brown.
Let tomatoes cool slightly; finely chop.
Place tomato mixture, 3 cups reserved liquid from tomatoes, broth, tomato paste and allspice in the crock pot.
Mix well.
Cover.
Cook on HIGH for 4 hours.

Add evaporated milk and basil.
Season with salt and pepper.
Cover; cook on HIGH for 30 minutes or until hot.

S'more Brownies

2009-10-09T01:47:00.000-05:00

S'more Brownies
Michael Collier, Executive Chef of Hershey Country Club

Ingredients:
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions:
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

From the Hershey Sweet Recipe Collection

Irish Soda Bread

2009-10-08T13:50:00.002-05:00

Ingredients:
4 to 4 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter
1 cup raisins
1 large egg, lightly beaten
2 cups buttermilk

Directions:
Preheat oven to 375. Sift together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

Using two dinner knives (can also use your fingers), work butter into flour mixture until it resembles coarse meal, then stir in raisins.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead.

Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that it comes together. If you over-knead, the bread will end up tough.

Transfer dough to a large, lightly greased baking sheet (it will flatten out a bit on the baking sheet). Score top of dough about an inch or so deep in an X shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.

Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done. Hint: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Remove pan or sheet from oven, let bread sit on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Hazelnut Fudge

2009-10-05T13:39:00.002-05:00

Prepared by: Michael Collier
Executive Chef of Hershey Country Club

Ingredients:
4 tablespoons unsalted butter
3 1/2 cups granulated sugar
1 1/2 cups heavy cream
1/2 teaspoon salt
16 ounces semisweet baking chocolate, chopped
1 cup chopped hazelnuts, plus a few tablespoons for topping
1 1/2 tablespoons Frangelico (hazelnut-flavored) liqueur or bourbon
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Directions:
Generously butter an 8-inch square baking pan; line with plastic wrap.

In a medium saucepan over medium heat, combine the 4 tablespoons butter, sugar, cream, and salt. Bring to a boil, stirring frequently. Reduce heat to medium-low or just low enough to keep the mixture from boiling over. Continue boiling, stirring frequently, to a temperature of 230 degrees F. This will take about 6 to 8 minutes.

Remove from heat and stir in chocolate with a whisk until the chocolate is melted and the mixture is smooth. Add 1 cup chopped hazelnuts and the liqueur and flavorings; stir to blend. Pour the mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.

Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Loosen sides if the fudge doesn't come out right away. Cut into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting.

Yield: About 3 pounds

From the Hershey Sweet Recipe Collection

Tanya Hanson: Maverick Mac and Cheese

2009-10-01T13:05:00.001-05:00

Tanya Hanson

1 pound elbow macaconi
8 tablespoons (one stick) plus 1 tablespoon (one pat) butter or margarine
1 cup shredded mild Cheddar cheese (or 1/2 cup mild, 1/2 cup Muenster)
1 cup shredded sharp cheddar (or 1/2 cup sharp, 1/2 cup Jack)
2 cups half-and-half (I use fat-free version. Why, I dunno, considering all the cheese.)
1 cup (8 oz) Velveeta, cut into cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon fresh ground black pepper. (I’m a pepper junkie so I use WAY more than 1/8 teaspoon.)

Optional: 1/2 cup bread crumbs sauteed in butter to scatter over the top before baking.

Preheat oven to 350 degrees. Lightly butter or PAM a deep 2 1/2 quart casserole.

Bring large pot of salted water to a boil, add 1 tablespoon of olive oil and cook macaroni until tender, about 7 minutes. Drain well and return to pot.

In small saucepan, melt 8 ounces of the butter and stir into the mac. In a large bowl mix the shredded cheeses. To the mac, add the half-and-half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta, and the eggs.

Mix well and season to taste with salt and pepper.

Transfer to the casserole. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with one tablespoon of butter. Add optional bread crumbs which I highly recommend.

Bake until bubbly around the edges, maybe 35 minutes. Serves about 6.

MARRYING MINDA
"If you love surprises and great historical writing, this is the book for you." --Charlene Sands, 2008 and 2009 Winner, Bookseller's Best Award

"....I highly recommend this book to anyone who enjoys historical romance. I expect anyone to enjoy this book and quickly become addicted to this author." --The Romance Studio, Five Heart Review

"This story was well written and very hard to put down...very descriptive and flowed well. I am excited to read more stories from this talented author. " --Between the Lines Reviews

"Minda and Brix are wonderful characters whose individual strengths and weaknesse balance each other out fantastically....and the intimacy that blossoms was very well written." --Love Western Romance Reviews, Four Spur Review

Pumpkin Cupcakes

2009-09-29T12:45:00.002-05:00

1 spice cake mix
1 small can of pumpkin
1 1/2 cups water
1 bag of chocolate chips

Beat together pumpkin, cake mix and water. Stir in chocolate chips and drop by spoonfuls into muffin tins, filling only 2/3 full. Bake at 350 degrees for 20 – 25 minutes.

Nutty Chocolate Upside Down Cake

2009-09-28T11:48:00.000-05:00

Ingredients
1/4 cup butter
1/4 cup packed dark brown sugar
2/3 cup light-colored corn syrup
1/4 cup whipping cream
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup chopped macadamia nuts
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2/3 cup milk

Directions
1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; grease foil. In a small saucepan melt 1/4 cup butter over medium heat. Stir in brown sugar. Cook and stir until sugar is dissolved. Stir in corn syrup and cream. Bring just to boiling. Stir in nuts. Spread in pan.

2. Combine flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt; set aside. In a large mixing bowl beat 1/3 cup butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 at a time, beating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

Pour into pan, being careful not to disturb nuts. Bake for 45 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on plate.

Serve at room temperature. Makes 9 servings.

Best Ever Three-Layer Chocolate Cake Recipe

2009-09-18T11:46:00.000-05:00

Ingredients

3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting:
In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Blond Brownies

2009-09-14T10:28:00.001-05:00

Why anyone would prefer brownies with no chocolate, I have no idea :-) but this recipe came from a 1979 Woman's Day Magazine that my cousin Diana shared with me. These bars have been a big hit, and if you're not a chocolate fan, you might be in love.

3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup butter or margarine
1 cup packed light-brown sugar
1 egg
1 tsp vanilla
1/2 cup chopped nuts

Mix flour, baking powder and salt; set aside.
Melt butter; remove from heat.
Stir in sugar and mis well.
Beat in egg and valilla.
Stir in flour musture, then nuts.

Spread in greased 8x8x2 inch pan.
Bake in preheated 350 degree oven 25 minutes.
Cool and cut.

Upside Down Apple Pie

2009-09-08T11:33:00.001-05:00

Ingredients
1 recipe Pastry for Double-Crust Pie (see recipe below)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
5 cups sliced, peeled apples
Whipped cream or ice cream
1/4 cup butter, softened
1/2 cup pecan halves
1/2 cup packed brown sugar

Directions
1. Spread butter evenly onto bottom and side of a 9-inch pie plate. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans.

2. On a lightly floured surface, use your hands to slightly flatten 1 ball of Pastry for Double-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. Place pastry over brown sugar, gently pressing down.

3. For filling, in a small bowl, combine granulated sugar, flour, and cinnamon. Arrange half of the apples on the pastry; sprinkle with half of the cinnamon mixture. Repeat layers of appleand cinnamon mixture. Trim pastry even with rim of pie plate.

4. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cover the edge of the pie with foil toprevent overbrowning during baking.

5. Place the pie on a baking sheet to catch juices. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tenderand crust is golden.

6. Cool for 5 minutes. Loosen edges of pie carefully and invert onto a serving platter. Cool. Serve with whipped cream or ice cream. Makes 8 servings.

Pastry for Double-Crust Pie:
In a large bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.

Danish Pastry Apple Bars

2009-09-08T11:27:00.002-05:00

Source: Midwest Living Magazine

Bake: 50 minutes
Prep: 30 minutes

Ingredients

2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
Milk
1 cup cornflakes
8 to 10 tart cooking apples, peeled, cored and sliced (8 cups)
3/4 to 1 cup granulated sugar
1 teaspoon ground cinnamon
1 egg white, lightly beaten
1 cup powdered sugar
3 to 4 teaspoons milk

Directions

1. In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. Add enough milk to make 2/3 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.

2. On a well-floured surface, roll half of the dough to a 17x12-inch rectangle. Fold dough crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 15x10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with beaten egg white.

3. Bake in a 375 degrees F oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.

4. In a small bowl combine powdered sugar and 2 to 3 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars. Makes 32 bars.

Ridiculously Easy Whole-Apple Crisp

2009-09-08T11:23:00.001-05:00

Got this from Midwest Living Magazine

Prep: 30 minutes
Bake: 60 minutes

Ingredients

8 medium baking apples, such as Macintosh or Rome
1 cup orange juice
1 cup rolled oats
1/2 cup packed brown sugar
1/3 cup slivered almonds, toasted
1 Tbsp. all-purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup butter, melted
1/3 cup honey
1 6- to 7-oz. carton Greek-style yogurt or other creamy-style yogurt

Directions

1. Remove a 1/2-inch slice from tops of the apples. With a melon baller remove core, stopping about 1/2 inch from the bottom of the apple. Arrange the prepared apples in a 13x9x2-inch baking dish (3-quart rectangular) and brush with 1 tablespoon of the orange juice. (If necessary, remove a thin slice from the bottoms of the apples so they sit flat in the baking dish; brush with some orange juice.)

2. In a medium bowl combine oats, brown sugar, almonds, flour, cinnamon and nutmeg. Stir in butter until combined. Fill and top apples with oat mixture. (At this point, apples can be covered and refrigerated up to 24 hours.)

3. When ready to bake, pour remaining orange juice around the apples and cover with foil. Bake in a 350 degree F oven for 50 minutes. Remove foil; bake for 10 to 15 minutes more or until tender. Cool about 30 minutes. Transfer to a platter or plates and drizzle with honey. Serve with yogurt. Makes 8 servings.

Black Forest Fudge Cake

2009-08-08T19:05:00.000-05:00

2 Cups flour
1/2 cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups frozen (thawed) pitted sweet cherries (about 12 oz)
1/2 cup coffee, room temp (or water if you don't have/like coffee)
1/4 cup vegetable oil
1 1/2 tsp vanilla extract

Frosting:
1 pkg instant white chocolate pudding mix
1 Cup vanilla yogurt
2 cups whipped topping

Place dry ingredients in a bowl and mix well. Place cherries (and the juice accumulated while thawing) and coffee in blender. Process until smooth. (I left mine a little chunky for texture - but that's a personal choice.) Add the cherry mixture, oil and vanilla to the flour mixture and blend.

Spray 9x13 pan. Pour in batter. Bake at 325 for about 30 minutes or until wooden toothpick comes out clean.

FROSTING:
Mix pudding and yogurt until thick. Fold in whipped topping. Spread over cake.

Refrigerate at least 2 hours before serving.

This is definitely a 'diet' cake. But not bad as diet-cakes go...

Rebecca Ryan
http://rebecca-ryan.blogspot.com/
A little drama, a little humor, and if everything goes right, a happy ending.

Chinese Cole Slaw

2009-08-04T23:36:00.001-05:00

1 (16 oz.) pkg. cole slaw mix
5 green onions, chopped
2 pkgs. chicken Ramen noodles broken into sm. pieces
1/2 c. sugar
1/4 c. oil
1/3 c. apple cider vinegar
2 pkgs. chicken Ramen seasoning mix
Sunflower seeds

Mix cole slaw mix, green onions and broken Ramen noodles; set aside. Mix together sugar, oil, apple cider vinegar and chicken Ramen seasoning. Add to cole slaw mix 2 hours before serving. Top with sunflower seeds, if desired.

Notes--you can also toast the sunflower seeds and ramen noodles lightly in a dry pan on the stove. Adding the noodles later will give you a crunchier salad--putting them with the cabbage earlier will soften them more.

If you google this, there are some variations in the dressing as well as a variety made with broccoli slaw.

*lizzie
*~*romance with a sparkling twist*~*
Prince of Dark Ness
Blue Keltic Moon 9-09
www.lizziestarr.com

Connie's Angel Food Cake

2009-07-14T12:31:00.000-05:00

From Connie Lorenz:
My husband’s aunt gave me this recipe. It is an old family favorite. For years all family gatherings included this cake, which was always square. For years I searched for a square angel food cake pan, so was delighted when a friend found and sent me one.

Angel Food Cake

Sift and set aside:
1 cup sugar

Sift together four times:
1 cup cake flour
1/2 cup sugar

Beat slightly:
2 cups egg whites (approximately 12-15 eggs)

Add:
1/2 teaspoon salt

Beat until stiff, but still glossy

Lightly beat in the
1 cup of sugar with a wire whip, using
2 tablespoons at a time

Fold in flour and sugar mixture
Add:
1 teaspoon vanilla
2 1/2 tablespoon cream of tartar

After the vanilla:

Add:
1/2 teaspoon almond flavoring

Pour into tube pan and
Bake at 300 degrees for 15 minutes, then
350 degrees for 45 minutes or till done.

Invert pan and cool completely.(Needs to be elevated so if your pan does not have legs, invert center over glass bottle until cool)

TO MAKE A CHOCOLATE ANGEL FOOD;

Remove 3 tablespoons flour before sifting and add 3 tablespoons cocoa
The recipe says to leave out the flavorings, but I never do, and my family loves this cake.

Welcome!

2009-05-15T00:38:00.002-05:00

If you're visiting for the first time via the link on my new blog, have a look around.

The search feature in the upper left hand corner is a great tool for finding a recipe you're looking for. For example, type brownies into that search bar, and you'll pull up more than you need!

There's also a list of all the recipes in the sidebar on the lower right. Imagine that, I have an abundance of chocolate treats, cakes and crockpot recipes.

Thanks for stopping by!

If you have a favorite recipe and you'd like to share it, send it to me at: SaintJohn@aol.com and I'll post it. Pics of your masterpieces are welcome too.

RHUBARB COFFEE CAKE WITH CARAMEL SAUCE

2009-05-15T00:32:00.002-05:00

1/2 cup shortening
1 1/2 cups sugar
1 egg
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 1/2 cups finely chopped fresh or frozen rhubarb

TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
2 Tbsp cold butter

SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 13-in. x 9-in. baking pan.

For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.

Bake at 350 degrees for 35 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.

For sauce, in a small bowl, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened.

Serve with warm coffee cake.

Chocolate Pecan Cake

2009-05-15T00:30:00.003-05:00

1 box fudge cake mix
1 box French vanilla instant pudding
3 eggs
3/4 c oil
1 1/2 c milk

Beat until smooth
Pour evenly into 3 cake pans
Bake for 20-25 minutes at 350 degrees
Cool

FILLING & FROSTING
2 c pecans, chopped (toasted optional)
1 8 oz + 1 3 oz cream cheese
1 1/2 sticks margarine
2 tsp vanilla
1-2 squares chocolate, melted

Beat margarine and cream cheese until smooth
Beat in powdered sugar and vanilla
Set aside 1/3 of the mixture
To remaining 2/3, add pecans
Spread between layers and on top
To last third, add melted chocolate
Frost sides

Slow Cooker Swiss Steak

2009-04-25T23:22:00.000-05:00

1 large onion, quartered and sliced
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound round steak, cut into 4 portions
1 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can cream of mushroom soup

Spray crockpot with cooking spray. Place sliced onion in bottom of crock. In a shallow plate, combine the flour, parsley, salt, and pepper. Dredge each steak portion in the flour mixture, then pound with a meat mallet to tenderize and flatten somewhat. Place beef in crockpot over onions.

Top with chopped celery. In another bowl, combine the tomatoes with cream of mushroom soup and any remaining flour mixture. Spoon soup mixture over all. Cover and cook on LOW for 7 to 9 hours, or until steak is tender. Serve with potatoes and a green vegetable or salad. Serves 4.

Pinto Beans in the Slow Cooker

2009-04-25T23:20:00.000-05:00

2 cans (16 ounces each) pinto beans, rinsed and drained
1 cup diced cooked ham
1 can (14.5 ounces) diced tomatoes
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon leaf oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 can (8 ounces) tomato sauce

Combine all ingredients in slow cooker. Cover and cook on LOW for 5 to 7 hours. Stir before serving. Serves 4 to 6.

Seared Beef with Orange and Spinach Salad

2009-04-15T22:09:00.001-05:00

Seared Beef with Orange and Spinach Salad

Servings: x4
Preparation Time: 10 min
Cooking Time: 15 min
Cuisine Type: North American

Ingredients:
12 oz beef, tenderloin, cut into 4 portions
2 tsp peppercorns, black, crushed
1/4 tsp salt, sea
2 tbsp olive oil
2 tsp orange zest
4 orange, zested, then segmented
1 onion, red, thinly sliced (~2 3/4 cups)
1/4 cup parsley, fresh italian / flat leaf, chopped
2 tbsp hazelnuts / filberts, roasted, no salt added, toatsed, skinned, chopped
1 tbsp lemon juice
2 cloves garlic, minced (~2 tsp)
6 cups spinach, baby

Instructions:
Prep
a) Season the steak with the peppercorns and salt.

Cooking
a) Heat 1/2 Tbsp olive oil in a non stick pan over medium high heat.
b) Saute the beef for 8 minutes for medium rare, turning occasionally to brown on all sides.
c) Allow beef to rest for 5 minutes before slicing.
d) Meanwhile, combine the orange, orange zest, red onion, parsley, hazelnuts, lemon juice, garlic and remaining olive oil.
e) Toss with the spinach to combine.
f) Divide evenly among plates and top with thinly sliced beef.

Crockpot Roast

2009-03-25T06:21:00.000-05:00

1 pot roast, lean, boneless, about 2 to 3 pounds
1 tablespoon vegetable oil
1 medium onion, sliced
4 medium sweet potatoes, about 1 1/2 pounds, peeled and quartered (enough for 4 to 6 people)
1/2 cup water
1 1/2 teaspoons beef bouillon granules or beef base
1/4 teaspoon celery seed
dash ground cinnamon
1/4 teaspoon ground black pepper
2 tablespoons cornstarch combined with 2 tablespoons cold water, optional

Trim roast. Heat oil in a large skillet and brown roast on all sides. Browning the roast is optional, but does enhance the flavor a bit. Drain fat from skillet. Place sliced onion in crockpot; top with sweet potatoes. Place meat on vegetables. In a cup, combine the 1/2 cup water, beef bouillon granules, celery seed, cinnamon, and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours, until meat is tender (or cook on HIGH for 4 to 5 hours). Remove beef and vegetables to a serving dish and keep warm.

Skim fat from juices and serve with the beef and vegetables. If desired, pour 2 cups of the cooking liquid into a 2-cup measure. Add enough water or broth to make 2 cups. Put the 2 cups of juices into a saucepan and stir in the cornstarch and water mixture. Cook on medium-low until thickened and bubbly. Serve with roast and vegetables.

Crockpot Meatloaf

2009-03-11T14:57:00.000-05:00

1 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided

Spray crockpot with butter-flavored cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker. Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours. Serves 6.

Tender Pork Burritos

2009-03-04T10:44:00.000-06:00

1 pork loin roast, about 3 to 4 pounds
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 cup water
4 to 6 flour tortillas

Topping Suggestions:
chopped tomato
lettuce
sour cream
shredded cheese
sliced ripe olives

Place roast in a crockpot sprayed with nonstick cooking spray. Sprinkle with salt, pepper, then add minced garlic and water. Cover and cook on LOW for 9 to 11 hours, or until pork roast is very tender. Lift pork out of crockpot with slotted spoon. Shred and serve with warm tortillas and dishes of topping ingredients. Serves 4 to 6.

Pepper Jack Chicken

2009-02-25T10:55:00.001-06:00

4 to 6 boneless skinless chicken breast halves
1 to 2 cups bell pepper strips
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa

Combine all ingredients.
Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
Serves 4 to 6.

easy pork chop bake

2009-02-19T08:50:00.000-06:00

1 lb. potato
1/4 cup KRAFT Light House Italian Dressing
4 pork chops
4 tsp. GREY POUPON Dijon Mustard
1/2 cup SHAKE 'N BAKE Original Pork Seasoned
Coating Mix
1/4 tsp. dried rosemary leaves
2 cups baby carrots

1) Heat oven to 375°F. Toss potatoes
with dressing in microwaveable bowl. Microwave
on HIGH 7 min., stirring after 4 min.
2) Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each
chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes.
3) Bake 30 min. or until chops are done (160°F) and potatoes are tender. Serve with
carrots.

recipe from Kraft kitchens

Slow Cooker Sweet & Sour Pork Ribs

2009-02-18T13:22:00.002-06:00

This recipe is SO easy!

1 1/2 to 2 pounds boneless country-style ribs
1 teaspoon onion powder
1/2 teaspoon garlic power
salt and pepper
1 cup sweet and sour sauce
1 large sweet bell pepper, cut into 1-inch pieces
can of pineapple chunk if you like them

Place ribs in slow cooker; add onion powder, garlic powder, and sprinkle with salt and pepper. Cover and cook on LOW for 6 to 8 hours; drain. Add remaining ingredients. Cover and cook 2 hours longer. Serves 6 to 8.

Pumpkin Pie Bars

2009-02-05T22:32:00.003-06:00

1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 8 oz pkg cream cheese, softened
3 eggs
1 15 oz can pumpkin
1 Tbsp. pumpkin pie spice

Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and nuts.

Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan.
Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended.
Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 min.; cool 10 min.
Use foil to transfer dessert from pan to wire rack; cool completely.

CROCKPOT: Sweet and Sour Chicken

2009-02-04T09:43:00.001-06:00

3 to 3 1/2 pounds chicken pieces (leg quarters, breast halves)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 small can (6 ounces) frozen lemonade concentrate, or 3/4 cup
3 tablespoons light brown sugar, firmly packed
1/4 cup ketchup
1 tablespoon vinegar
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 tablespoons cornstarch
2 tablespoons cold water
hot cooked rice for 4 to 6 people

Arrange chicken pieces in crockpot and sprinkle with the salt and garlic powder. Combine lemonade concentrate, brown sugar, ketchup, vinegar in a small bowl; pour over chicken. Cover and cook on LOW for 4 1/2 hours. Add bell pepper slices. Cover and cook on LOW for 1 1/2 to 2 1/2 hours longer. Remove chicken and peppers to a serving dish; cover and keep warm.

Pour juices into a saucepan and skim off any excess fat. Combine cornstarch with the cold water; stir into juices. Cook, stirring, over medium heat until thick and bubbly. Cook and stir 2 minutes longer. Serve sauce over chicken, along with hot cooked rice. Serves 4 to 6.

Turtle Pie

2009-01-23T10:14:00.000-06:00

1 (9 inch) graham cracker crust
8 ounces cream cheese, room temp
3/4 cup powdered sugar
1/2 cup chunky peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups Cool Whip, divided
1/4 cup chopped roasted peanuts
chocolate syrup
caramel syrup

Beat cream cheese and powdered sugar until smooth.
Add the peanut butter, milk and 3 tablespoons peanuts.
Beat until smooth.
Fold in 2 cups of Cool whip.
Spoon filling into graham cracker crust.
Refrigerate for 1 hour or until set.
Top with remaining Cool Whip. (You can either put Cool Whip on as a top layer, or you can individually serve the Cool Whip as a large dollop on each piece of pie.).

To serve, drizzle individual slice with chocolate syrup and caramel syrup.
Sprinkle with chopped roasted peanuts.

Optional: Sprinkle with powdered sugar, chocolate curls or mint sprigs.

Friday is National Pie Day

2009-01-21T10:15:00.001-06:00

Now here's a holiday we can sink our teeth into!
Just in case you weren't aware of it, Friday is National Pie Day! I don't want you to miss a celebration like this, I mean there are gowns and jewlery to consider wearing for this event. Oh, and pie. Until Friday, I'll be sharing pie recipes so you can find something you like. Not that finding a pie we like is tough, but so that you can have a selection to choose from. Oh, heck, I'm not kidding anyone. I'll be posting recipes just so you'll have some yummy pie recipes and most likely try them all!

Crust:
1/4 cup butter, melted
15 to 18 Keebler Pecan Shortbread Sandies cookies, finely crushed

Stir butter into finely crushed cookies with fork. Press into a 9-inch pie pan; freeze to firm.

First layer:

2 cups Cool Whip
2 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 tablespoon sugar

With electric mixer, beat all ingredients together until blended; spread onto crust and return to freezer.

Second layer:

2 cups Cool Whip
1/3 cup confectioners’ sugar
2 ounces cream cheese, softened
3/4 cup peanut butter

Beat Cool Whip, sugar and cream cheese together until blended. Mix in peanut butter and spread on top of pie; return to freezer.

Third layer:

2 cups Cool Whip, plus extra for topping.
1/3 cup powdered sugar
2 ounces cream cheese, softened
2 ounces German sweet chocolate baking squares, melted

Beat Cool Whip, sugar and cream cheese together until blended. Beat in melted chocolate. Spread on top of pie and return to freezer.

Before serving, top with more Cool Whip.

BBQ Sandwiches - Texas Style - slow cooker recipe

2009-01-14T11:42:00.001-06:00

1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns

Put roast in slow cooker with 1/2 cup water.
Cover and cook on LOW for 10 to 12 hours, until tender
or HIGH for about 6 hours
Drain off juices.
Remove meat; shred with forks. Discard fat.
Place back in crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour.
Serve on toasted buns.

Serves 8.

Cheesy Spinach and Bacon Dip

2009-01-03T23:57:00.003-06:00

1 pkg. (10 oz.) frozen chopped spinach, thawed & drained
1 lb. (16 oz.) VELVEETA Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.)cream cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices bacon, cooked, crumbled

MICROWAVE all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SERVE with tortilla chips or cut-up fresh vegetables.

Kraft Triple Layer Mud Pie

2008-12-30T23:23:00.003-06:00

3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

Kraft Kitchens Tips
Size-WiseSince this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.

How to Toast NutsPreheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Variation
Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Chocolate Walnut Bars

2008-12-29T09:47:00.001-06:00

1 cup butter, softened
1/2 cup packed brown sugar
2-1/2 cups all-purpose flour
2/3 cup apricot preserves
4 eggs
1-1/2 cups packed brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons vanilla
1 teaspoon salt
3 cups walnuts, toasted and finely ground*
8 ounces bittersweet chocolate, chopped
3 tablespoons butter
1 tablespoon light-color corn syrup
1 tablespoon rum
About 40 walnut halves, toasted (optional)

1. Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.

2. In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Beat on low speed for 3 minutes. Gradually add the finely ground walnuts, beating just until combined.

3. Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.

For icing:
In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars.

Makes about 40 bars.

To Store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Peanut Butter Cookies

2008-12-29T09:46:00.002-06:00

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Crockpot Steak and Potatoes

2008-12-29T09:06:00.001-06:00

1 large onion, sliced
8 medium potatoes, quartered
1 1/2 to 2 1/2 pounds round steak, cut in 6 to 8 serving-size pieces
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 envelope beefy onion soup mix
12 ounces liquid (broth, water, beer)
1/2 teaspoon salt

Combine sliced onion and potatoes in bottom of crockpot. Arrange steak over vegetables. Combine brown sugar, nutmeg, onion soup mix; sprinkle over the beef. Pour beer over all. Cover and cook on LOW for 8 to 10 hours, until beef is tender. Taste and add salt to taste.
Serves 6 to 8.

Chocolate Pistachio Hazelnut Biscotti

2008-12-19T12:02:00.001-06:00

Tina Haldeman, Executive Pastry Chef of The Hotel Hershey

Ingredients:
2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 tablespoon espresso powder
Pinch of salt
2 egg yolks
7 whole eggs
1 teaspoon vanilla
1/2 cup pistachio flour, finely grounded
1 cup hazelnut meal, finely grounded

Directions:
Mix all dry ingredients with Kitchen Aid paddle. Slowly add liquid ingredients until dough is formed. Roll into 10-inch logs. Line onto greased baking pan. Bake in preheated 325 degree oven for approximately 25 minutes, until slightly golden brown. When cooled, slice 1/2 inch thick and bake again, until crisp. Dip each half into hot, melted, white chocolate before serving.

Yield: 4 1/2 12-ounce logs

Hershey's Chocolate Chip Cookies

2008-12-19T12:00:00.001-06:00

Charles Gipe, Jr., Executive Chef at Hershey Entertainment Complex

Ingredients:
1 cup butter-flavored shortening
1 1/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 whole eggs
2 1/4 cups unsifted flour
1 teaspoon baking soda
1 teaspoon salt
4 cups Hershey's chocolate chips

Directions:
Cream together shortening, brown sugar, sugar and vanilla in large mixing bowl.
Beat eggs in separate bowl and add to mixture. Mix together flour, baking soda and salt in separate bowl and gradually add to wet mixture. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased cookie sheets.
Bake 8 minutes at 325 degrees or until barely brown.

Yield: 7 to 8 dozen cookies

Hershey's Chocolate Waffle Cookies

2008-12-19T11:58:00.001-06:00

Hershey Lodge Culinary Team, from Hershey Lodge

Ingredients:
2 ounce Hershey's Special Dark chips
1/3 cup butter
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour
2 tablespoon confectioner's sugar

Directions:
Preheat and grease waffle iron. In saucepan combine the Hershey's chocolate chips and butter. Cook over medium low heat and stir until smooth. In stainless steel bowl mix together the eggs, sugar and vanilla until fluffy. Stir into chocolate mixture and then fold in the flour. Mix until smooth.

Drop batter on to the waffle iron. Close and cook for 60 to 90 seconds or until firm. Remove from the iron, cool slight and dust with confectioner's sugar.

Yield: 8 whole waffle cookies

Hershey's Mudslide Cookies

2008-12-19T11:55:00.001-06:00

Hershey Lodge Culinary Team, from Hershey Lodge

Ingredients:
Flourless cooking spray for greasing
3/4 cup plus 1 tablespoon cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon powder instant coffee
1 tablespoon boiling water
1 teaspoon vanilla extract
7 ounces Hershey's Unsweetened Chocolate, coarsely chopped
6 ounces Hershey's Bittersweet Chocolate, coarsely chopped
8 tablespoons unsalted butter
7 large eggs
2 3/4 cup sugar
2 cups chopped walnuts
1 1/2 cups bittersweet chocolate chips

Directions:
Preheat the oven to 350 degrees. Lightly spray cookie sheet with cooking spray or line with parchment paper. Sift flour, baking powder and salt in a bowl and set aside. Combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract. Melt the chopped Hershey's Unsweetened Chocolate, Hershey's chopped Bittersweet Chocolate and the butter in a saucepan over medium low heat or in the microwave for 15 to 20 second intervals. Gently stir to blend.

In a stand mixer fitted with the whisk attachment, heat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.

Using a 1/4 cup-measuring scoop, fill it with dough, level, and drop the dough onto the prepared cookie sheet, leaving 3 to 4 inches between the cookies. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14 minutes. Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.

Chicken Enchilada Casserole - Slow Cooker

2008-12-03T09:32:00.001-06:00

Yes, you can do just about anything in the crockpot.

9 corn tortillas, 6-inch
1 can (12 to 16 ounces) whole kernel corn with peppers, drained
2 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 can (4 ounces) chopped green chile peppers, mild
2 cups shredded Mexican blend cheese or mild Cheddar cheese
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
guacamole and sour cream

Spay slow cooker with cooking spray.
Place 3 tortillas in bottom of slow cooker.
Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers.
Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese.
Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese.
Top with remaining tortillas and enchilada sauce.
Cover and cook on LOW setting for 5 to 6 hours.
Serve with guacamole and sour cream.

Serves 6 to 8.

Dorwin’s Swedish Nut Cake

2008-11-29T19:51:00.002-06:00

I got this from Magdalenaville, Magdalena Scott's blog. Sounds yummy and easy!

Cake:
2 c. sugar 1 tsp. vanilla
2 c. self-rising flour ½ c. chopped pecans
2 tsp. soda 1 20-oz. can crushed pineapple (DO NOT DRAIN)
2 eggs

Combine first 3 ingredients and stir in eggs, vanilla, pecans & undrained pineapple. Mix well. Pour into greased 9 x 13 pan. Bake 40-45 minutes at 350˚ (325˚ if glass pan). Check for doneness by inserting a wooden toothpick in the center; return to oven a few minutes if necessary.

Cool, then spread on Topping.

Topping:

1 stick butter 1 tsp. vanilla
1 8-oz. package cream cheese
½ c. chopped pecans
1 ¾ c. powdered sugar

Cream together butter and cream cheese. Beat in powdered sugar, then vanilla and pecans. Spread over cooled cake.

Chicken Broccoli Rice Casserole

2008-11-27T18:14:00.002-06:00

chicken breasts, cut into strips
2 cups milk

2 cups uncooked white rice
2 10.75 oz. cans condensed cream of chicken soup
1 10.75 oz. can condensed cream of mushroom (or cheddar) soup
broccoli
Lipton Soup Mix

Preheat oven to 350

In a medium bowl combine the milk, rice, soup & broccoli. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken strips Sprinkle with Lipton’s Soup Mix.

Cover dish and bake approx 90 minutes or until rice is done, stirring every 30 minutes.

Uncover the dish and bake for another 15 minutes to allow the rice to brown

Stewed Chicken and Rice

2008-11-27T18:14:00.001-06:00

Cut three chicken brests into bite size pieces.

One small onion chopped.

Two cans stewed tomatoes

Minute rice

Cook chicken in a fry pan with olive oil stirring often until half cooked, add the onion and continue to cook until chicken is done and lightly browned. Add two cans of stewed tomatoes and cayenne pepper to taste (if you like it spicy, use at least 1/2 teaspoon) and reduce heat to simmer until the liquid reduces to a thick sauce, about 15 minutes.

While the chicken is simmering, cook two cups of minute rice. Serve the chicken over the rice.

KRAFT Saucy Honey Mustard Chicken

2008-11-25T14:57:00.003-06:00

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. honey

HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).

MIX remaining ingredients; spoon over chicken.

COOK 2 min. or until sauce is heated through, stirring occasionally.

Makes 4 servings, one topped chicken breast each

Ooey Gooey Butter Cookies

2008-11-21T13:59:00.002-06:00

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart.

Bake 12 minutes. The cookies will remain soft and "gooey."

Cool completely and sprinkle with more confectioners' sugar, if desired.

Brenda Novak's Favorite Brownies

2008-11-20T22:24:00.004-06:00

Chocolate Caramel Brownies
50 caramels
2/3 c. evap. milk
1 German choc. cake mix
2/3 c. melted butter
1 c. chopped walnuts
3/4 c. chocolate chips

First, melt:
50 caramels
1/3 c. evaporated milk

Mix:
German chocolate cake mix
1/3 c. evaporated milk
2/3 c. melted butter
1 c. chopped walnuts

Smooth 1/2 batter into a 9"x13" pan.

Cook at 350 degrees for 6 minutes in a preheated oven. Take out and sprinkle with 3/4 cup chocolate chips, then the melted caramel. Pat remaining dough on top. Cook 18 minutes longer, then cool.

These are some of the best brownies I've ever tasted--perfect for those who like chocolate more than pumpkin! :-)

Cherry Jell-O Salad

2008-11-20T22:16:00.003-06:00

I blogged about Jell-O at Petticoats and Pistols, and Pam Crooks shared her favorite Jell-O recipe. Thanks, Pam!

2 pkgs cherry jell-o
1 can cherry pie filling
3 cups hot water
1/4 cup milk
10 big marshmallows
3 oz. cream cheese
4 1/2 oz Cool Whip
Nuts

11 3/4 x 7 1/2 pan

Mix jello, hot water, and pie filling. Put in pan and let set.

Dissolve marshmallows and milk over low heat. Cool. When cooled, add cream cheese and whip together. Add Cool Whip. Spread on top of set jello. Sprinkle nuts on top.

Chicken Salad

2008-11-18T22:58:00.000-06:00

1 prepared roasted chicken
2 c. mayonnaise
1 c. Craisins
1 c. almonds, pecans or walnuts
1 small green apple, chopped
2 c. seedless red grapes, halved

De-bone and cube chicken. Mix all ingredients.

Rebecca Ryan's Crab Bisque

2008-11-18T11:05:00.002-06:00

My pal, Rebecca Ryan invited me over for lunch yesterday, and she made the most delicious crab and corn bisque, served with crusty bread and fresh asparagus. Here's her recipe she so kindly shared with me.

2 Tbsp butter
1/4 cup green onions
1 package V8 Southwestern Corn Chowder (In soup aisle at grocery store - you could use any corn chowder soup)
3 cups 1/2 & 1/2
1 cup fresh or frozen corn
1 package mock crab meat, chopped. (Or 1-2 cups of 'real crab')
2 bay leaves
1/2 tsp thyme
1/2 tsp garlic salt
1/2 tsp pepper
dash of hot sauce

Saute green onions in butter. Add the rest of the ingredients and simmer for 30 minutes. Voila!

Slow Cooker Mashed Potatoes

2008-11-14T17:33:00.002-06:00

Want to make mashed potatoes ahead and have them turn out yummy? Try this:
5 pounds red potatoes, peeled and cut into chunks
1 tablespoon minced garlic
3 cubes chicken bouillon
1 8oz container sour cream
1 8oz package cream cheese, softened
1/2 cup butter
salt and pepper to taste

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Double Chocolate Fudge Brownie

2008-11-14T17:20:00.002-06:00

Tina Haldeman, Executive Pastry Chef of The Hotel Hershey

1 pound butter
21 ounces Hershey's Extra Dark Chocolate or Scharffen Berger 62% Dark Semi Sweet Chocolate
6 eggs
1 teaspoon vanilla extract
21 ounces sugar
5 1/2 ounces all purpose flour
1/2 teaspoon salt
15 ounces HERSHEY'S Chocolate Chips
6 1/2 ounces toasted walnuts
1/2 ounce baking powder

Melt butter and chocolate in the microwave, mix until incorporated and set aside. In a mixing bowl with a whisk attachment, whip the eggs, sugar, vanilla, and salt until light and fluffy.

On low speed, slowly add the chocolate mixture to the egg mixture. Add the dry ingredients and mix well. Add the chips and nuts. Place batter on a greased baking pan and bake at 350 degrees for 35-45 minutes. Let cool at room temperature.

Hershey's Chocolate Chip Banana Bread

2008-11-14T17:18:00.001-06:00

1/4 cup vegetable oil
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 eggs, beaten well
1 1/4 cups mashed banana
3/8 cup Hershey's semi-sweet chocolate chip
1/2 cup walnuts, chopped

Preheat oven 350 degrees. Grease and flour loaf pan. Mix flour, salt, sugar and baking soda in large bowl. Mix in oil, eggs and bananas. Stir in chocolate chips and walnuts. Mix all ingredients together and pour into loaf pan.

Bake 1 hour and 10 minutes. Check for doneness with a toothpick. (Insert toothpick into center of loaf; if toothpick comes out clean, loaf is done.) Let cool for 15 minutes in pan, then turn out on a rack to cool completely.

Yield: 12 to 15 slices

Slow Cooker Dressing

2008-11-12T11:01:00.001-06:00

8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*

Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving.

Serves 10 to 12.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Refrigerater Bars

2008-10-28T14:43:00.000-05:00

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub Cool Whip (Do not thaw.)
3 squares semi-sweet chocolate

Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Rebecca Ryan's Red Beans and Rice

2008-10-27T11:25:00.001-05:00

1 pound dry kidney beans
2-3 Tbsp oil (bacon grease if you got it!)
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups chicken stock (low sodium)
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced

4 cups water
2 cups long grain white rice

DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in oil for 3 to 4 minutes.

Rinse beans, and transfer to a large pot with 6 cups stock. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. (Break up beans with the back of a spoon now and then to achieve the authentic New Orleans consistency.)

Stir sausage into beans, and continue to simmer for 30 minutes.

Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

creamy potato soup

2008-10-27T11:19:00.000-05:00

3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4-1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions ((optional)

In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions.

Makes 8 servings.

Slow Cooker Acorn Squash

2008-10-27T11:08:00.000-05:00

Baked Stuffed Acorn Squash

2 acorn squash
1/3 cup cracker crumbs
1/2 cup chopped pecans or walnuts
1/4 cup melted butter
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
2 tablespoons orange juice or apple juice

Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker. Combine crumbs, nuts, butter, brown sugar, salt, nutmeg, cinnamon and orange juice. Spoon mixture evenly into center of the squash halves.
Cover and cook on LOW for 5 to 6 hours, until squash is tender.
Serves 4.

Another Slow Cooker Chili Recipe

2008-10-15T23:10:00.000-05:00

2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste

Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.

Chocolate Pistachio Hazlenut Biscotti

2008-10-02T23:53:00.000-05:00

Recipe from Hershey Kitchens

Ingredients:
2 cups all purpose flour
1/3 cup cocoa powder
1 ½ cups granulated sugar
3 tablespoons baking powder
1 tablespoon espresso powder
Pinch of salt
2 egg yolks
7 whole eggs
1 teaspoon vanilla
½ cup pistachio flour, finely grounded
1 cup hazelnut meal, finely grounded

Instructions:
Mix all dry ingredients.

Slowly add liquid ingredients, until dough is formed.

Roll into 10” logs. Line onto greased baking pan.

Bake in preheated 325 degree oven for approximately 25 minutes, until slightly golden brown.

When cooled, slice 1/2” thick and bake again, until crisp.

Dip each half into hot, melted, white chocolate before serving.

Yield: 4 ½ 12-oz logs

Black Forest Brownie bars

2008-09-18T20:33:00.000-05:00

Bars:
4 oz unsweetened chocolate
1/2 cup butter
3/4 cup flour
1/4 tsp salt
2 large eggs
l cup packed light brown sugar
2 tsp vanilla extract
1/2 cup chopped walnuts
1/2 cup mini semi-sweet chocolate chips

Cherry Cream Cheese Filling:
1/2 cup butter
4 oz cream cheese softened
1 tsp vanilla extract
1 1/4 cups powdered sugar
1 cup dried cherries, finely chopped

Chocolate Drizzle
2 oz semi-sweet chocolate chips
1 tbsp whipping cream

Bars: Preheat oven to 325. Melt chocolate and butter in a small saucepan or in the microwave, stirring until smooth, Cool.

Combine flour and salt in a bowl. Set aside.

In mixing bowl, beat eggs until fluffy, about 1 minute. Gradually beat in brown sugar. Add cooled chocolate mixture and vanilla. Stir in flour mixture until blended. Stir in walnuts and chocolate chips.

Spread batter in a buttered 13x 9-inch baking pan. Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Cherry Cream Cheese Filling: Cream butter and cream cheese in a bowl until light and fluffy. Gradually beat in vanilla and powdered sugar. Stir in cherries. Spread mixture evenly over brownie layer. Refrigerate until set.

Chocolate Drizzle: Melt the chocolate chips and cream over low heat or in the microwave. Cool slightly. Dip a fork into the mixture and drizzle over the cherry layer. Chill until firm. Cut in 2x2-inch squares. Refrigerate until serving time.

Lowfat Pudding Dessert

2008-09-18T10:00:00.000-05:00

From Deborah hale:

I you ever need a super-easy, yummy, low fat dessert that feeds a crowd:

Line the bottom of a large pan with unsalted crackers, top with a thick layer of low fat or fat-free vanilla pudding (I grab the Jello fat-free pudding cups) mixed with fat free or low fat Cool whip, top that with a thin layer of raspberry or wildberry pie filling (I get the cans of ED Smith). Repeat two or three times depending on how thick you prefer. Let it sit in the fridge overnight.

The pudding mixture softens the crackers to the consistency of puff-pastry. The first time I had this stuff, I couldn't believe it was made with crackers.

Fall recipes: Pork and Parsnip Stew

2008-09-14T18:47:00.001-05:00

Ingredients
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice

Directions
Trim fat from meat. Cut pork into 1-inch cubes.

In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.

Manhattan-Style Clam Chowder - Crock Pot Style

2008-09-10T23:25:00.003-05:00

I love fall! I love the trees and the colors and all the lovely decorations.
Fall is the onset of soup westher!

1/4 pound salt pork or bacon, diced
1 cup chopped onion
2 medium carrots, diced
3 ribs celery, sliced
1 teaspoon dried parsley flakes
1 can (28 ounces) tomatoes
1 1/2 teaspoons salt
3 cans clams (approx. 7 oz each) minced clams with liquid
1/4 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons dried leaf thyme, crumbled
2 1/2 cups diced potatoes, about 3 medium peeled potatoes

Brown bacon in a large skillet; add onions and cook until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours.
Serves 8 to 10.