Eating With Kim

Baked/Roasted Pumpkin Seeds

2011-10-31T18:34:00.001-04:00

Ingredients:
Pumpkin seeds (yes, it's okay to eat the shell)
Butter
Salt

Steps:
1) Wash the seeds
2) Set your oven to 325
3) Melt butter in a bowl and add salt
4) Soak seeds in butter mixture for about 5 minutes
5) Use a cookie sheet or glass dish and spred out the seeds
6) Bake for about 5-10 minutes
7) Use a fork/spoon and move the seeds around/flip them
8) Bake for another 5-10 minutes
9) Repeats steps 7-8 until golden
10) Add salt and let cool - You can also add other seasonings to give it a different taste.

Fast & Simple Pasta Salad

2011-04-12T13:47:00.003-04:00

Ingredients:
1 box of Rainbow Rotini
1 Jar of Real Bacon Bits
Ranch Dressing

Steps:
1) Boil & drain noodles
2) Pour noodles in a large bowl
3) Mix in the whole jar of bacon bits & as much Ranch as needed, until it is to your liking.

Note: I like mine with just ranch and bacon bits, but you may add in any other ingredient(s) that you want.

Grand Strand Chicken Bog

2011-03-31T16:11:00.002-04:00

Ingredients:
2 1/2 lb. chicken pieces
1 c. chopped onion (optional)
1 1/2 lb. smoked sausage
1 tsp. black pepper
2 c. long grain rice

Steps:
1) Boil chicken and onions in 4 c. water until tender. If desired, debone chicken.
2) Slice sausage in 1/2" pieces, add sausage, pepper, and rice to chicken.
3) Simmer until all broth is absorbed and rice is cooked.

Mississippi Mud Pie

2011-03-30T13:36:00.003-04:00

Ingredients:

1 3/4 c. flour
1 stick butter
3/4 c. chopped pecans
1 c. powdered sugar
8 oz. cream cheese
12 oz. Cool Whip
2 sm. instant puddings 1 chocolate 1 vanilla
3 c. milk

Directions:
1st Layer: Combine melted butter, flour, and pecans. Spread in 9 x 13 baking dish and bake at 350 degrees until brown. Let cool.
2nd Layer: Combine softened cream cheese, powdered sugar, and 1/2 of the Cool Whip. Spread over flour mixture, let chill.
3rd Layer: Combine 2 instant puddings with 3 cups of milk. Pour over 2nd Layer.
4th Layer: Top with remaining Cool Whip. Garnish with shavings of chocolate candy bar.

Chocolate Rum Cake

2011-03-28T13:49:00.002-04:00

Ingredients:
1 oz. sq. unsweetened chocolate
1/2 c. water
1/2 c. butter
1 1/2 c. firmly packed light brown sugar
3 eggs
1 3/4 c. sifted cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/3 c. rum

Steps:
1) Preheat oven to 350 degress.
2) Melt chocolate in 1/2 cup water over very low heat, stirring constantly. Cool.
3) Cream butter until fluffy. Gradually beat in sugar. Beat in eggs, one at a time, beating well after each addition.
4) Sift flour with baking powder, salt and baking soda.
5) Add flour and chocolate alternately to egg mixture, beating until smooth.
6) Stir in rum.
7) Line 3 (8 inch) layer cake pans or 2 (9 inch) pans with greased waxed paper. Distribute batter evenly among pans.
8) Bake 8 inch layers 15 to 20 minutes and 9 inch layers 20 to 25 minutes or until cakes test clean. 9) Cool for 5 minutes.
10) Turn out on racks and peel off waxed paper. When cool, fill and frost.

Rum Chocolate Frosting:
1) Melt 3 ounce unsweetened chocolate with 1/2 cup dark rum over low heat.
2) Stir in 1 teaspoon vanilla extract.
3) Add 4 cups sifted confectioners' sugar, 1 cup at a time, beating well after each addition.
4) Beat in 1/4 cup soft butter.
5) Add a little more rum if necessary to make frosting of spreading consistency.
6) Spread between layers and on top of cake.

S'Mores Cupcakes

2011-03-18T14:22:00.002-04:00

Crust Ingredients:
1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 T unsalted butter, melted
2 oz bittersweet chocolate, chopped into small pieces
Marshmallows (you'll need about 100 mini marshmallows)

Crust Directions:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object (I used a shot glass) to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven. Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin.

Cake Ingredients:
1 box of any chocolate cake mix

Cake Directions:
Follow directions on box. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Frosting Ingredients:
8 egg whites, room temperature
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla extract
1 large Hershey bar

Frosting Directions:
In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees. Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.

Using a kitchen torch held about 6 inches away from the cupcakes on a non-flammable surface, brown the cupcakes lightly as desired. Keep the torch moving so you don't catch any spot on fire. Just like toasting marshmallows by a campfire, slow and steady is a better approach than sticking the marshmallow to close to the fire, you're going for lightly toasted frosting not black and bubbly marshmallow. Garnish with chocolate bar segments.

Butterfinger Cake

2011-03-10T14:46:00.000-05:00

Ingredients:
1 box of Fudge Marble Cake Mix
1 bag of fun sized Butterfinger candy bars
1 jar of Caramel ice cream topping
1 can of Sweetened condensed milk
1 container of Cool Whip; for topping
1 bottle of Chocolate syrup

Directions:
1) Bake the cake according to package directions in a 13 x 9 inch pan.
2)While it's cooking, crunch up the Butterfinger bars. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. There is no set amount of how many bars to use. I used the whole bag except for about 5. You may want to place them in the freezer so they do not melt.
3) When the cake is done, and while it's still hot, punch holes in it and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. Do the same with the caramel ice cream topping.
4) Sprinkle on some of the broken candy pieces & set the cake in the refridgerater until cool.
5) When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle chocolate syrup all over in zig zags.

Note: You can use any kind of cake mix.

Cappuccino-Fudge Cheesecake

2011-02-09T13:03:00.003-05:00

Crust Ingredients
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter

Ganache Ingredients
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup coffee-flavored liqueur

Filling Ingredients
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs

Topping Ingredients
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Espresso coffee beans (optional)

Crust Directions:

Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

Ganache Directions:

Bring whipping cream to simmer in large saucepan.
Remove from heat; add chocolate and coffee-flavored liqueur.
Whisk until chocolate is melted and ganache is smooth.
Pour 2 cups ganache over bottom of crust.
Freeze until ganache layer is firm, about 30 minutes.
Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

Filling Directions:

Position rack in middle of oven and preheat to 350°F.
Using electric mixer, beat cream cheese and sugar in large bowl until blended.
Beat in flour.
Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
Pour filling over cold ganache in crust.
Place cheesecake on rimmed baking sheet and bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes.
Transfer cheesecake to rack.
Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
Maintain oven temperature.

Topping Directions:

Whisk sour cream, sugar, and vanilla in medium bowl to blend.
Pour topping over hot cheesecake, spreading to cover filling completely.
Bake until topping is set, about 10 minutes.
Transfer cheesecake to rack.
Refrigerate hot cheesecake on rack until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
Transfer cheesecake to platter.
Spoon reserved ganache into pastry bag fitted with small star tip.
Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
Repeat in opposite direction, making lattice.
Pipe rosettes of ganache around top edge of cake.
Garnish with coffee beans, if desired.
Chill until lattice is firm, at least 6 hours.

Note: Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.

Devil's Food Cupcakes with Espresso Meringue

2011-02-03T14:36:00.003-05:00

Cupcake Ingredients
Vegetable oil spray
4 ounces unsweetened chocolate, finely chopped
1/4 cup Dutch-process cocoa powder, plus more for sprinkling
1 1/4 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter (1/2 pound), softened
1 1/2 cups packed dark brown sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract

Espresso Meringue Ingredients
3 large egg whites
1 1/2 cups confectioners' sugar
1 teaspoon instant espresso, plus more for sprinkling

Making the Cupcakes
1. Preheat the oven to 325°. Line 24 muffin cups with paper liners. Lightly spray the paper liners with vegetable oil spray. In a small bowl, mix the chocolate and 1/4 cup of cocoa. Add the boiling water and let melt, then whisk until smooth. In a medium bowl, whisk the flour with the baking soda and salt. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs, buttermilk and vanilla, then slowly beat in the dry ingredients and the chocolate mixture in 3 alternating batches.
2. Fill the muffin cups three-fourths full with the batter. Bake for 22 to 25 minutes, shifting the pans halfway through, until the cupcakes are springy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cupcakes cool in the pans for 15 minutes, then unmold them and transfer to a rack to cool completely.

Making the Espresso Meringue
1. Mix the egg whites, confectioners' sugar and 1 teaspoon of espresso in a medium stainless steel bowl. Set the bowl over a saucepan of simmering water and heat the whites, whisking constantly, until hot to the touch (165°). Transfer the mixture to the bowl of a standing electric mixer fitted with a whisk and beat at high speed until the meringue is stiff and glossy, about 5 minutes; if using a handheld mixer, beat for about 8 minutes.
2. Scoop half of the espresso meringue into a pastry bag fitted with a large (3/4-inch) plain tip and pipe the meringue onto half of the cupcakes. Repeat with the remaining espresso meringue and cupcakes. Lightly sprinkle the meringue with cocoa and espresso powder and serve.

Double Shot Chocolate Cake with Espresso Whipped Cream

2011-02-01T12:28:00.002-05:00

Cake Ingredients
10 ounces unsalted butter
10 ounces bittersweet chocolate, broken into small pieces (recommended brand: Godiva dark)
3/4 cup plus 3 tablespoons extra-fine granulated sugar
2 tablespoons Dutch-style cocoa (recommended brand: Hershey’s Premium European-Style)
8 large eggs
1 teaspoon vanilla extract

Cake Directions
1) Preheat the oven to 350°.
2) Butter a 10-by-1 1/2-inch heavy-duty round cake pan. Line the bottom with parchment cut to fit. Butter the parchment. Set aside.
3) Fill a 16-by-11-inch roasting pan with 1 inch of hot water, place the roasting pan on a baking sheet, and put it into the oven.
4) In the top of a double boiler, melt the butter with the chocolate. When the ingredients are melted, remove the pan from the heat to cool slightly. Sift the sugar with the cocoa twice, then whisk it into the melted chocolate mixture.
5) In a large mixing bowl, beat the eggs until they are foamy. Add the vanilla and the chocolate mixture. Blend with a spatula until very well mixed.
6) Carefully pour the batter into the prepared cake pan. Gently place the cake pan in the water-filled roasting pan.
7) Bake about 40 to 50 minutes, or until the cake begins to shrink slightly from the sides and a toothpick inserted in the center comes out clean. Place on a rack to cool for 15 minutes, then invert carefully and peel off the paper. Allow to cool completely.

Espresso Whipped Cream Ingredients
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon very finely ground espresso beans

Espresso Whipped Cream Directions
1) Combine cream, sugar, vanilla, and espresso and beat until soft peaks form.

Espresso Cake

2011-02-01T12:20:00.002-05:00

Cake Ingredients
1 cup hot brewed coffee
3 tablespoons instant espresso
3 cups unbleached all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
16 tablespoons (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes, plus more for the pan
2 cups superfine sugar
1 teaspoon pure vanilla extract
4 large eggs, at room temperature, separated

Coffee Glaze Ingredients
2 tablespoons hot brewed coffee
1/2 teaspoon instant espresso
1 tablespoon milk
2 cups confectioners’ sugar, sifted

Cake Directions
1. Position a rack in the center of the oven and preheat to 350°F (176°C). Butter and flour a 10- to 12-cup fluted tube pan and tap out the excess flour.
2. Combine the brewed coffee and espresso powder in a glass measuring cup and let cool.
3. Sift the flour, baking powder, and salt together in a bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla and beat, scraping the sides of the bowl occasionally, until the mixture is very light in color and texture, about 4 minutes. Beat in the yolks, 1 at a time.
4. Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the cooled
coffee in two additions, beginning and ending with the flour mixture. Beat until smooth after each addition.
5. Beat the egg whites in a bowl with a hand-held electric mixer on high speed or a balloon whisk until soft peaks form. Using a spatula, stir about 1/4 of the egg whites into the batter, then gently fold in the remaining whites. Scrape the batter into the prepared pan. Smooth the top with the spatula.
6. Bake until the top of the cake springs back when gently pressed with your finger and a cake tester inserted into the center of the cake comes out clean, 55 to 60 minutes.
7. Cool the cake on a wire rack for 10 minutes. Invert and unmold the cake onto the wire rack set over a baking sheet. Cool completely.

Glaze Directions
1. Mix the brewed coffee and espresso powder in a small saucepan until the espresso powder is dissolved. Stir in the milk. Add the confectioners’ sugar and whisk until smooth. Place over low heat and heat, whisking constantly, until the glaze is warm to the touch and thins slightly.
2. Transfer the glaze to a glass measuring cup. Slowly pour the warm glaze over the cake, letting it flow over the indentations in the cake down the center of the cake. You will have plenty of glaze. Cool completely before slicing. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)

Cuppa-Joe Cupcakes

2011-01-31T03:05:00.004-05:00

Cupcake Ingredients:
5 tbsp butter, softened
1 c. flour
5/8 c. sugar
2 eggs
1/2 tsp vanilla
1 1/4 tsp baking powder
1/8 tsp salt
scant 1/2 c. strong brewed coffee (like espresso)

Cupcake Directions:
1. Preheat oven to 350 degrees. Grease muffin tins or use paper liners.
2. Beat butter. Add sugar and beat 3-4 minutes or until it is light in color and fluffy.
3. Add eggs one at a time. Mix well. Add vanilla.
4. Combine flour, baking powder, and salt in a medium bowl.
5. Add flour to the egg mix alternately with the coffee. Stir until smooth.
6. Bake for about 15 minutes. Allow to cool completely before frosting.

Icing Ingredients:
8 tbsp (1 stick) butter
4 c. confectioner’s sugar
8-10 tbsp sweetened condensed milk (or more as needed)
2 tsp vanilla
pinch of salt

Icing Directions:
1. Cream the butter.
2. Gradually work in the sugar, alternating with the sweetened condensed milk. Beat well after each addition.
3. Stir in vanilla and salt. If it is too thick to spread, add a little more of the milk.

Cappuccino Brownies

2011-01-29T22:52:00.002-05:00

Brownie
1 cup semi-sweet chocolate chips
1/2 cup butter
3/4 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
2 eggs
1 cup all purpose flour
1 tbsp instant espresso coffee powder
1 tbsp dark unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Frosting
2 1/2 tsp instant espresso coffee powder
1 - 2 tbsp milk or cream
2 cups confectioner's sugar, sifted
1/4 cup butter, softened

Glaze
1 cup semi-sweet chocolate chips
1/3 cup whipping cream

Directions:
1. Brownie: Preheat the oven to 350 degrees. Butter the sides and bottom of an 8 x 8 square baking pan.
2. In a medium bowl combine flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.
3. Put the chocolate chips and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, untill the chocolate and butter are completely melted and smooth. Turn off the heat but keep the bowl over the water and whisk in sugars and vanilla until completely combined. Remove the bowl from the pan. The mixture should be room temperature. Add in the eggs one, one at a time, whisking lightly after each addition.
4. Using a spatula, fold the flour mixture into the chocolate until just combined. Do not overbeat! Pour the batter evenly into the prepared pan and smooth the top. Bake in the center of the oven for 30 - 35 minutes. Let cool completely in pan on rack.
5. Frosting: In a bowl, combine espresso powder and 1 tbsp of milk or cream, stirring to dissolve. Add in butter and sugar. Using an electric mixer, beat on low speed to blend then on medium speed until creamy, adding more milk, if necessary to make a smooth, spreadable consistency. Spread evenly over the brownie. Chill to harden, about 1 hour.
6. Glaze: Put the chocolate chips and whipping cream in a bowl set over a saucepan of simmering water, stirring constantly, until melted and smooth. Let cool to lukewarm. Spread over frosting. Chill until chocolate is set, about 1 hour. Cut into bars or squares.

Coffee & Cream Cheesecake

2011-01-28T13:41:00.003-05:00

I'm not a coffee fan at all, but this looks so good that I might just have to try it anyhow.

CRUST
1 3/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon

FILLING
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
2 tablespoons instant espresso coffee powder
2 tablespoons heavy whipping cream

STEPS
1. Heat oven to 325°F. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine all crust ingredients in medium bowl until crumbs are moistened; press into bottom and 1 inch up sides of pan. Bake 8 minutes or until set. Cool on wire rack.
2. Beat cream cheese and sugar in large bowl at low speed until smooth. Beat in flour. Add eggs two at a time, beating just until combined.
3. Pour 2 1/2 cups of the batter into medium bowl; stir in vanilla. Refrigerate. Dissolve coffee powder in cream; stir into remaining batter. Reserve 3 tablespoons of the coffee batter; refrigerate. Pour remaining coffee batter into crust. Place pan in large shallow roasting or broiler pan. Add enough hot tap water to come halfway up sides of springform pan.
4. Bake 40 minutes. Carefully slide oven rack out several inches; pour vanilla batter around edge of cheesecake (batter will flow evenly to cover top of cake). Drizzle with reserved 3 tablespoons coffee batter. Carefully pull tip of small knife through batter to create swirls.
5. Bake 20 to 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead.) Store in refrigerator.

12 servings

PER SERVING: 495 calories, 36 g total fat (21.5 g saturated fat), 9 g protein, 35.5 g carbohydrate, 170 mg cholesterol, 320 mg sodium, .5 g fiber

Irish Cream Chocolate Truffles

2011-01-27T14:48:00.002-05:00

Ingredients
1/4 cup Bailey's Irish Cream
12 oz semisweet chocolate chips
1/4 cup heavy cream
1 tbsp. butter
2 egg yolks
2 tbsp. sugar
1 tbsp cocoa powder

Steps

Melt chocolate over very low heat.
Stir in Bailey's and cream.
Beat egg yolks, stir a small amount of chocolate mixture into eggs, and then slowly add the eggs to the chocolate mixture.
Mixture will thicken.
Add butter.
Refrigerate overnight, or several hours.
Using two large spoons or a small ice cream scoop, form small balls and roll in powdered sugar, then cocoa.

Caramel-Apple Upside-Down Cake

2011-01-26T16:04:00.001-05:00

CARAMEL & APPLES
3/4 cup packed dark brown sugar
1/4 cup unsalted butter, softened
2 tablespoons honey
1 lb. apples (2 to 3), such as Braeburn or Fuji, peeled, sliced (1/4 inch)

CAKE
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup whole milk

STEPS
1. Heat oven to 350°F. Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper.
2. Heat brown sugar, 1/4 cup butter and honey in medium saucepan over medium heat until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 2 minutes, stirring occasionally. Pour into pan.
3 Arrange apple slices over caramel mixture in 2 overlapping concentric circles to cover bottom of pan, starting on outside edge.
4. Whisk flour, baking powder, cinnamon and salt in medium bowl. Beat 3/4 cup butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture alternately with milk just until incorporated and smooth, beginning and ending with flour mixture. Carefully spread batter over apple slices.
5. Bake 45 to 50 minutes or until cake is golden brown and pulls slightly away from sides and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack 5 minutes. Invert onto wire rack; remove parchment. Serve warm or at room temperature.

8 servings

PER SERVING: 535 calories, 25.5 g total fat (15.5 g saturated fat), 6 g protein, 72 g carbohydrate, 140 mg cholesterol, 205 mg sodium, 1.5 g fiber

Pork Tenderloin with Lingonberry Glaze

2011-01-18T14:10:00.001-05:00

PORK
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 to 1 3/4 lb. pork tenderloin
2 tablespoons olive oil

GLAZE
3/4 cup lingonberry preserves
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon sugar
2 teaspoons chopped fresh thyme
1/2 teaspoon coarse salt
6 fresh sage leaves

Steps
1. Heat oven to 350ºF. Combine Italian seasoning, garlic powder, 1 teaspoon salt and pepper in small bowl; rub over pork. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork 4 to 5 minutes or until browned on all sides. Place in greased 11x7-inch glass baking dish.
2. Combine all glaze ingredients in small saucepan. Bring to a boil over medium heat; boil 5 minutes or until slightly thickened, stirring frequently. Pour over pork.
3. Bake 25 to 30 minutes or until internal temperature reaches 145°F. to 150°F. Remove pork from baking dish; cover loosely with foil. Let stand 10 minutes. Slice across the grain into 1/2-inch pieces.
4. Stir any juices from pork into glaze in pan. Serve over pork.

4 servings

PER SERVING: 385 calories, 13.5 g total fat (3 g saturated fat), 33.5 g protein, 31.5 g carbohydrate, 70 mg cholesterol, 685 mg sodium, 1 g fiber

Dirt Cake

2011-01-05T14:02:00.001-05:00

My husband's birthday is Tuesday & he's told me he wants a dirt cake. Since I will be making one, I've decided to share the recipe with you all.

Ingredients:
2 (20 oz.) packages Oreo cookies
1/2 stick butter
1 (8 oz.) cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 small French vanilla instant pudding boxes
1 (12 oz.) Cool Whip

Steps:
1) Cream the butter, cream cheese and powdered sugar together.
2) Mix pudding together with the milk, add the Cool Whip to pudding mixture.
3) Blend in with the cream cheese mixture.
4) Crumble the Oreo's in a blender, leave the cream in the Oreo's.
5) In a glass bowl (square or round) alternate cookie crumbs and filling, ending with the cookie crumbs on top.

Christmas Cake

2010-12-15T13:51:00.001-05:00

Ingredients
4 oz. self-raising flour
4 oz. plain flour
6 oz. sugar
6 oz. margarine or butter
3 eggs
3 tsp. mixed spice
1 orange, rind of, grated
1 lemon, rind of, grated
1 oz. almonds, chopped
8 oz. mixed currants, sultanas & raisins
2 oz. candied peel
2 tbsp. marmalade

Steps
1) Preheat oven to 300 degrees and lightly grease 8 in. cake pan.
2) Cream butter and sugar together until light.
3) Add eggs and mix well.
4) Stir in flour, grated lemon and orange rind, and mixed spice.
5) Fold in almonds, and mixed fruits.
6) Bake for approximately 3 hours.
7) Remove when done and cool on a rack.
8) Turn out of pan and glaze top with marmalade.

Peppermint Brownie Cake

2010-12-14T14:53:00.001-05:00

Cake Ingredients:
1/2 cup unsalted butter
4 oz. unsweetened chocolate, chopped
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/3 cups sugar
1 teaspoon vanilla extract
1 1/4 cups quartered chocolate-covered peppermint patties (about 16 (1 1/4-inch) patties)

Glaze Ingredients:
6 oz. semisweet chocolate, chopped
1/2 cup whipping cream
2 tablespoons unsalted butter, cut up
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/4 cup crushed hard peppermint candy (about 11 pieces candy)*

Directions:
1. Heat oven to 325°F. Spray bottom and sides of 9x2-inch round pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray parchment. Lightly flour parchment and sides of pan.
2. Put 1/2 cup butter and unsweetened chocolate in small heatproof bowl; place over saucepan of barely simmering water. Heat until smooth and melted, stirring frequently. Remove bowl from pan; cool slightly.
3. In medium bowl, stir together flour, baking powder and salt. In large bowl, beat eggs, sugar and 1 teaspoon vanilla at medium speed 1 minute or until light and well-blended. At low speed, beat in melted chocolate mixture until combined. Beat in flour mixture just until incorporated. Stir in peppermint patties. Spoon batter into pan, smoothing top with spatula. Bake 35 to 40 minutes or until center springs back when lightly pressed. Cool in pan on wire rack 15 minutes. Run knife around edge. Invert onto wire rack; remove parchment. Cool completely. (Cake will sink slightly as it cools.) Turn cake right side up.
4. Meanwhile, place semisweet chocolate in large bowl. Heat cream, 2 tablespoons butter and corn syrup in medium saucepan over medium heat until butter melts and mixture is hot, stirring occasionally. Pour over chocolate; let stand 1 minute. Stir until chocolate melts and glaze is smooth. Stir in 1/2 teaspoon vanilla.
5. Pour glaze over cake; with back of spoon, spread quickly over top and sides. Let stand 30 minutes or until set. (Cake can be made to this point up to 1 day ahead. Cover and store at room temperature.) Before serving, sprinkle crushed candy over top of cake.

TIP *Use flat side of meat mallet to crush candy. Place crushed candy in fine strainer; shake to remove fine powder.

12 servings

Fudge Brownies in a Mug

2010-12-13T16:49:00.001-05:00

Ingredients
1 Pillsbury snack batch fudge brownie mix (8x8 pan size)
1 egg
2 tbsp. water
1/4 cup oil
1 pint vanilla ice cream
1 small jar hot-fudge topping
1 can spray whipped cream
8 chocolate-covered peanuts
4 maraschino cherries, drained
8 chocolate-covered 2-inch thin mint wafers

Methods/steps
1) Lightly grease the inside of 4 (8-oz.) mugs.
2) Prepare brownie mix according to directions on package and divide batter evenly between 4 mugs.
3) Microwave all 4 mugs on high 4 to 4 1/2 minutes or until toothpick comes out clean when inserted into batter.
4) Let cool.
5) Place heaping scoop of ice cream on top of each mug.
6) Heat hot-fudge sauce according to directions on label and pour over ice cream until ice cream is completely covered.
7) Stand two mint wafers up and place them side by side on top of head to form ears.
8) Spray two small circles of whipped cream on each to make eyes and make one larger oval-shaped mound going across underneath for snout.
9) Place a chocolate-covered peanut in the center of each eye and cherry in center of snout for mouse.
10) Sundae cups can be served immediately or placed in freezer to enjoy later.

Marble Cheesecake with Chocolate Crumb Crust

2010-12-09T14:30:00.001-05:00

Crust Ingredients:
1 3/4 cups chocolate wafer crumbs
6 tablespoons unsalted butter, melted

Filling Ingredients:
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1/8 teaspoon salt
3 eggs
1 cup sour cream
2 teaspoons vanilla
7 oz. bittersweet or semisweet chocolate, melted, cooled

Steps:
1) Heat oven to 350f.
2) In medium bowl, combine crust ingredients, mix well.
3) Press mixture evenly in bottom and halfway up sides of 9-inch springform pan & set aside.
4) In a large bowl, beat cream cheese on medium speed until smooth and creamy.
5) Add sugar and salt. Beat until smooth.
6) Scrape down bowl and beaters several times.
7) Add eggs, sour cream, and vanilla & beat just until blended and smooth.
8) Pour half of batter into medium bowl, stir in melted chocolate.
9) Alternately pour into pan 1 cup chocolate batter, then 1 cup vanilla until batter is used up.
10) To create marble design, pull blade of table knife through the batter making S shapes. Make sure you do not touch bottom or sides of pan.
11) Set pan on sturdy baking sheet.
12) Add 1-2 inches of water to a 13x9-inch pan & place in oven on bottom rack to add moisture during baking.
13) Place baking sheet and cheesecake in oven on center rack.
14) Bake 50-55 minutes or until top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped, but shouldn't ripple as if liquid.
15) Turn off oven & remove pan of hot water, but leave cheesecake inside with the oven door opened for 10 minutes.
16) Cool cheesecake on wire rack, away from drafts, 2-3 hours or until completely cooled.
17) Refrigerate at least 4 hours.

Peanut Butter and Mini Chocolate Chip Balls

2010-12-07T15:59:00.001-05:00

Ingredients:
1 cup peanut butter chips
2 cups vanilla wafer cookies
2 cups powdered sugar
1/4 cup water
1 tablespoon corn syrup
1 cup mini chocolate chips
1 cup granulated sugar

Directions:
1) Grind together peanut butter chips and vanilla wafers in a food processor.
2) Add powdered sugar and process until combined.
3) Add the water and corn syrup and process until crumbs form a mass.
4) Spoon mixture out of food processor into a bowl and stir in mini chocolate chips. Add more water if mixture seems too dry and will not hold its shape when rolled into a ball. Add more powdered sugar if mixture seems to moist to hold its shape.
5) Form 1-inch balls.
6) Place sugar in a shallow bowl and roll balls in sugar.
7) Store in wax paper lined airtight container in a cool dry place.
8) Let balls sit for a few days before eating for best results.

Makes about 48 balls

Peanut Butter Cup Cookies

2010-12-06T13:28:00.003-05:00

I might have to make these for Christmas this year. :)

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Steps:
1) Preheat oven to 375 degrees F (190 degrees C).
2) Sift together the flour, salt and baking soda; set aside.
3) Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
4) Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
5) Shape into 40 balls and place each into an ungreased mini muffin pan.
6) Bake at 375 degrees for about 8 minutes.
7) Remove from oven and immediately press a mini peanut butter cup into each ball. 8) Cool and carefully remove from pan.

Pepsi Cake

2010-12-05T15:27:00.000-05:00

Ingredients for Cake
2 cups flour
2 cups sugar
1 tsp. salt
2 tbsp. cocoa
1 tsp. baking soda
1 cup butter
1 cup Pepsi Cola
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
2 eggs, beaten

Topping for Pepsi cake:
1/2 cup (1 stick) butter
6 tbsp. Pepsi Cola
1 cup chopped nuts
1 tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla

Steps for Cake
1) Combine flour, sugar, salt, cocoa and baking soda.
2) In small saucepan, bring butter and Pepsi Cola to a boil.
3) Add dry ingredients to mixture and then add buttermilk, eggs, and marshmallows to reach a thin batter.
4) Bake in 9x12 inch baking pan at 350 degrees for about 45 to 60 minutes or until a toothpick comes out clean.

Steps for Pepsi Cake Topping:
1) Combine butter, cocoa and Pepsi in a small saucepan and bring to a boil.
2) Pour over sugar and mix well.

Christmas Jam

2010-12-04T13:30:00.001-05:00

Ingredients:
3 cups cranberries
1 orange, peeled and seeded
2 tsp. orange zest (from above orange)
1 (10 oz.) package frozen sliced strawberries, slightly thawed
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
4 cups sugar
1/2 cup water
1 (3 oz.) packet liquid fruit pectin

Steps:
1) Combine cranberries and sections of seeded orange in a food processor.
2) Pulse until coarsely chopped.
3) Add strawberries, zest, cloves and cinnamon.
4) Continue processing until finely chopped, but not pureed.
5) Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended.
6) Cook for 2 minutes over low heat, stirring constantly.
7) Increase heat to high and bring mixture to a full, rolling boil.
8) Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute.
9) Remove from heat and skim off foam.
10) Immediately pour into 6 hot, sterilized half-pint jars.
11) Carefully wipe clean rims of jars with a damp cloth.
12) Place lids on jars and screw on bands just until snug.
13) Process in boiling water bath for 10 minutes.
14) Remove from water bath and cool away from drafts until jars seal.

Peanut Brittle

2010-12-03T09:21:00.001-05:00

Ingredients
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda

Directions
1) Lay out several sheets of foil to spoon the hot peanut brittle onto.
2) In a large skillet mix the sugar, syrup, and water together.
3) Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency.
4) Heat to 250 to 265 degrees F, or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
5) Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.)
6) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove.
7) Add baking soda and stir. Mixture will foam up.
8) Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Mocha Java Hazelnut Cookies

2010-12-02T12:02:00.001-05:00

Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
2/3 cup granulated sugar
2 tsp coffee extract or 2 tsp freeze-dried coffee granules dissolved in 1 tbsp boiling water
1 tsp vanilla extract
1/2 cup toasted hazelnuts

Steps:
1) Preheat the oven to 325°F.
2) Butter two cookie sheets.
3) Sift the flour, baking powder, and salt into a large bowl.
4) Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
5) Add the coffee extract and vanilla.
6) Mix in the dry ingredients to form a smooth dough.
7) Roll into balls the size of walnuts and place 1 1/2 inches apart on the prepared baking sheet, pressing down lightly.
8) Press three hazelnuts into the tops.
9) Bake for 15-20 minutes, or until firm to the touch.
10) Let cool & enjoy.

Chili Cream Cheese Dip

2010-12-01T13:03:00.000-05:00

Ingredients
1 (8 oz.) pkg. cream cheese
1 can of Chili
8 oz. Cheddar cheese, shredded

Steps
1) Soften cream cheese and pat out in the bottom of a round baking dish.
2) Pour chili over top of cream cheese.
3) Add cheddar cheese and cook in microwave until melted.

Turkey Gravey

2010-11-24T22:07:00.001-05:00

Ingredients
Turkey giblets and neck bone
2 cups chicken broth
2 medium carrots, finely chopped
1 celery rib, chopped
2 large shallots, finely chopped
1/2 cup cornstarch
3 cups cold water
1/4 cup turkey drippings
2 tsp. chicken bouillon granules

Directions
1) Place the giblets, neck bone, broth, carrots, celery & shallots in a large saucepan; bring to a boil.
2) Reduce heat; cover and simmer for 1-1/4 hours.
3) Strain and discard giblets, neck bone and vegetables; set cooking juices aside.
4) In another large saucepan, combine cornstarch and water until smooth.
5) Stir in the drippings and bouillon until smooth.
6) Gradually stir in the reserved cooking juices.
7) Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.

Sausage Stuffing

2010-11-22T13:22:00.000-05:00

Ingredients
1 (6 oz.) box seasoned stuffing mix
1 egg
Sausage (1/2 tube)

Directions
1) Prepare stuffing according to package directions.
2) Brown the sausage in a skillet.
3) Beat the egg with a little water (less than a quarter cup).
4) Stir sausage and egg into the stuffing.
5) Pour mixture into a greased baking dish.
6) Bake at 350 degrees for half an hour, or until heated through.

Old Fashion Stuffing

2010-11-19T13:23:00.000-05:00

I've always made my stuffing with Stove Top, but this old fashion way sounds YUMMY!

Ingredients
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Directions
1) Allow the toasted bread to sit approximately 24 hours, until hard.
2) Preheat oven to 325 degrees F (165 degrees C).
3) Lightly grease a 9x13 inch baking dish.
4) Crush the bread into crumbs with a rolling pin & place the crumbs in a large bowl.
5) Melt the butter in a medium saucepan over medium heat.
6) Stir in the onion and celery and slowly cook until soft.
7) Remove from heat and drain.
8) Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency.
9) Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
10) Press the mixture into the baking dish.
11) Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Pumpkin Cheesecake Pie

2010-11-18T13:17:00.002-05:00

Crust Ingredients
1 9-inch graham cracker pie crust

Cheesecake Filling Ingredients
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger (optional)

Pumpkin Filling Ingredients
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 15-ounce can pumpkin* OR 1 3/4 cups pumpkin puree
1 cup (8 ounces) light cream or evaporated milk
3 large eggs, lightly beaten*Use just plain pumpkin, not pumpkin pie filling.

Cheesecake Filling Directions
1) Remove the cream cheese from its wrapper and place it in a mixing bowl.
2) Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth. It may appear grainy, or a few lumps may remain; that's OK.
3) Stir in the egg, vanilla and ginger, if you're using it, and spoon the filling into the pie crust.

Pumpkin Filling Directions
1) In a medium-sized mixing bowl, whisk together the sugar, salt and spices.
2) Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.)
3) Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.

Pie Directions
1) Place the pie in a preheated 425°F oven, and bake it for 15 minutes.
2) Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly.
3) The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. (If you have an instant-read thermometer, the pie will register 165°F at its center when it's done.)
4) Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.

Sausage & Four Cheese Rigatoni

2010-11-17T12:51:00.000-05:00

Ingredients:
1 lb. rigatoni pasta
1 lb. Italian sausage, casing removed
1/4 cup pancetta, thinly sliced (or bacon)
1 onion, chopped
1 carrot, chopped
1/4 lb. fresh sliced mushrooms
3 tbsp. fresh chopped basil
3 tbsp. fresh chopped parsley
1 (16-oz.) container ricotta cheese
1/2 cup heavy cream
1 cup chicken broth
1 cup grated provolone cheese
3/4 cup crumbled feta cheese
1 (28-oz.) can Italian plum tomatoes, drained and chopped
1 1/2 cups of freshly grated Parmesan
Salt and pepper to taste

Directions:
1) Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. 2) Drain and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. 3) Cook pancetta (or bacon) in large skillet over medium heat until crisp. Drain on a paper towel.
4) Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel.
5) Pour off all but 2 tbsp. drippings from skillet.
6) Add onion, carrot, mushrooms, basil and parsley & cook until onion is tender.
7) Season with salt and pepper; set aside.
8) Preheat oven to 400 degrees & grease a 13 x 9 x 2-inch baking pan; set aside.
9) Place ricotta in a large mixing bowl and gradually stir in cream and then broth.
10) Add the partially cooked rigatoni, pancetta, sausage, onion mixture, provolone, feta, tomatoes, and 1 cup Parmesan. Season with salt and pepper and mix well.
11) Turn out into prepared baking pan. Sprinkle with remaining Parmesan.
12) Cover pan tightly with aluminum foil and bake for 35 minutes.
13) Remove foil cover and bake an additional 20 minutes, or until golden brown.

Dr. Pepper Cheese Ball

2010-11-15T13:33:00.000-05:00

Ingredients
1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans

Directions
1) Please cheese in large bowl of electric mixer. Mix until blended
2) Add Dr.Pepper & mix until light & fluffy.
3) Add remaining ingredients & mix until blended.
4) Shape into 2 balls & chill for 20 minutes.
5) Place in a plastic bag & chill throughly.

Serve with a cheese knife for spreading on crackers.

Carrot & Sausage Pasta

2010-11-11T12:46:00.000-05:00

I haven't tried this because I don't care for carrots, but perhaps some of you do =)

Ingredients
8 oz. pork sausage
1 tbsp. oil
1/2 oz. butter
1/2 onion
Chopped 3 carrots
14 oz. tomatoes
4 fluid oz. chicken stock
1 bay leaf
1 tsp. dried oregano
12 oz. pasta (macaroni or rigatoni)
3 oz. freshly grated Parmesan cheese Seasoning

Steps
If using whole sausage remove meat from skins.
Grate and shred the carrots.
Puree the tin of tomatoes.
Heat the oil and butter in a saucepan and cook the onion until translucent.
Add the sausage meat and lightly brown, breaking it up with a fork.
Add the carrot and stir for a few minutes.
Add the tomatoes, stock bay leaf and oregano and cook, covered over a “low” heat for 30 minutes.
Taste for seasoning.
Cook and drain pasta.
Mix pasta with the sauce, and serve.
Serve cheese separately.

Ready in 1 hour

Spiced Pumpkin Bread

2010-09-09T14:14:00.000-04:00

BREAD
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1 1/3 cups sugar
1/2 cup unsalted butter, softened, cut up
1 cup canned pure pumpkin
2 eggs
2 teaspoons grated fresh ginger
2 teaspoons grated orange peel

GLAZE
1 cup powdered sugar
1 to 1 1/2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon grated orange peel

1. Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.
2. Beat sugar and butter in large bowl at medium-high speed 4 minutes or until light and fluffy. Add pumpkin, eggs, ginger and 2 teaspoons orange peel; beat at medium speed until well-blended. (Batter may look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan.
3. Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 minutes. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen.)
4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set.

Makes: 1 (12-slice) loaf

PER SLICE: 280 calories, 9 g total fat (5 g saturated fat), 3 g protein, 48 g carbohydrate, 55 mg cholesterol, 325 mg sodium, 1 g fiber

TIP OF THE DAY: Storing ice-cream
Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.

Watermelon Upside-Down Cake

2010-08-25T13:58:00.000-04:00

2 tablespoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 cup diced seedless watermelon (1/2 inch)
2/3 cup sugar
3/4 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

1. Heat oven to 350°F. Melt 2 tablespoons of the butter; pour over bottom of 9x2-inch round cake pan. Sprinkle with brown sugar; top with watermelon.
2. Beat remaining 1/2 cup butter, sugar and vanilla in large bowl at medium speed until blended. Beat in egg.
3. Combine flour, baking powder and salt in medium bowl. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spread over watermelon.
4. Bake 30 to 35 minutes or until cake pulls away from sides of pan, top is golden brown and toothpick inserted in center comes out with a few small dry crumbs attached. Cool on wire rack 5 minutes. Turn out onto serving platter; cool completely.

Makes 8 servings

PER SERVING: 350 calories, 15.5 g total fat (9.5 g saturated fat), 3.5 g protein, 47.5 g carbohydrate, 65 mg cholesterol, 180 mg sodium, .5 g fiber

Today's Tip: Using Kitchen Scissors
Most Indian dishes require the use of freshly chopped coriander leaves as a garnish. Use the scissors to chop fresh mint, chilies and coriander finely and without any mess

Provençal Chicken Baguettes

2010-08-20T13:52:00.000-04:00

FILLING
3 tablespoons extra-virgin olive oil
2 teaspoons dried herbes de Provence*
2 teaspoons white balsamic vinegar or white wine vinegar
1 large clove garlic, minced
1 2/3 cups shredded rotisserie chicken (8 oz.)

SANDWICHES
1 baguette, cut into 4 (6-inch) pieces, halved lengthwise
1/2 cup soft goat cheese, room temperature
1 1/3 cups lightly packed baby arugula
2 small yellow or red tomatoes, thinly sliced
1/3 cup purchased roasted red bell pepper strips, drained
2 thin slices red onion, separated into rings
3 tablespoons finely chopped pitted Niçoise or Kalamata olives

1. Combine all filling ingredients except chicken in medium bowl. Add chicken; toss to coat. Let stand at room temperature 15 minutes.
2. Remove some of the inside soft bread from baguette bottoms. Spread each baguette half with 1 tablespoon cheese; layer sandwiches with arugula, tomatoes, chicken mixture, bell pepper strips, onion and olives.

TIP *Herbes de Provence is a combination of dried herbs that usually contains basil, thyme, fennel seeds, savory, lavender, marjoram, rosemary and sage. It can be found in the spice aisle of the grocery store. If you can’t find it, substitute 2 teaspoons dried basil, marjoram, rosemary, sage and/or thyme.

Makes 4 sandwiches

PER SANDWICH: 490 calories, 20.5 g total fat (5.5 g saturated fat), 29.5 g protein, 47.5 g carbohydrate, 60 mg cholesterol, 805 mg sodium, 3 g fiber

Today's Tip: Buying Lemons & Limes
Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.

Tomatoes Provençal with Garlic-Parsley Topping

2010-08-19T13:14:00.000-04:00

4 medium tomatoes, halved horizontally
2 garlic cloves, minced
1/2 teaspoon coarse sea salt
2 tablespoons minced fresh Italian parsley
3 tablespoons extra-virgin olive oil, divided
1/4 cup fine fresh bread crumbs

1. Line small rimmed baking sheet with foil. Arrange tomato halves on baking sheet, cut-side up.
2. In mini food processor, small bowl with hand blender or in mortar with pestle, process garlic and salt to make paste. Add parsley; pulse until combined. Add 2 tablespoons of the oil; pulse to make thick sauce.
3. Heat broiler. Spoon sauce over tomatoes. Sprinkle with bread crumbs; drizzle with remaining 1 tablespoon oil. Broil 2 to 4 minutes or until browned and tomatoes are slightly soft. Serve hot or at room temperature.

Makes 4 servings

PER SERVING: 120 calories, 10.5 g total fat (1.5 g saturated fat), 1.5 g protein, 6.5 g carbohydrate, 0 mg cholesterol, 220 mg sodium, 1.5 g fiber

Today's Tip: How to Cut a Onion Without Crying
Use sweet onions. Peeling and cutting under running water, chopping near a gas flame, and refrigerating onions before chopping, all methods for reducing the volatility of the sulfide that causes the irritation.

Pork Tenderloin with Middle Eastern Spices

2010-08-18T13:19:00.000-04:00

PORK
2 (1- to 1 1/4-lb.) pork tenderloins
1 lemon, cut into wedges

SPICE PASTE
3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon Hungarian paprika
2 teaspoons minced garlic
2 teaspoons ground coriander
2 teaspoons coarse salt
1 teaspoon pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon ground ginger

1. Butterfly pork by making lengthwise cut down center of each tenderloin, being careful not to cut all the way through. Open each tenderloin like a book; flatten gently with heel of your hand to 3/8- to 1/2-inch thickness.
2. Combine all spice paste ingredients in small bowl; spread over both sides of tenderloins. (Pork can be made to this point 1 day ahead. Cover and refrigerate.)
3. Heat grill. Grill pork, covered, over medium heat or coals 4 to 6 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 5 minutes before slicing. Serve with lemon wedges.

Makes 6 servings

PER SERVING: 225 calories, 9.5 g total fat (2.5 g saturated fat), 34 g protein, 3.5 g carbohydrate, 70 mg cholesterol, 600 mg sodium, 1 g fiber

Today's Tip: Avoiding Sticky Rice
Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate. Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.

Chipotle Chicken Tacos with Mango Salsa

2010-08-17T13:22:00.000-04:00

TACOS
3 boneless skinless chicken breast halves
2 teaspoons minced chipotle chiles in adobo sauce*
1 teaspoon adobo sauce from chiles
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon canola oil
4 (8-inch) fat-free or low-fat whole wheat tortillas
1/4 cup crumbled queso fresco or feta cheese

MANGO SALSA
1 mango, chopped
2 plum tomatoes, seeded, chopped
1/2 cup finely chopped red onion
1/4 cup chopped cilantro
3 tablespoons lime juice
2 tablespoons finely chopped seeded deveined jalapeño chile
1/2 teaspoon salt

1. Place chicken in shallow pan. Combine chipotle chiles, adobo sauce, cumin and 1/2 teaspoon salt in small bowl; spread over both sides of chicken. Cover and refrigerate 30 minutes or overnight.
2. Combine all mango salsa ingredients in medium bowl. (Salsa can be made 4 hours ahead. Cover and refrigerate.)
3. Heat nonstick grillpan over high heat until hot; brush with oil. Add chicken; reduce heat to medium. Cook 9 to 12 minutes or until no longer pink in center, turning once. Remove chicken. Cover loosely with foil; let stand 3 minutes before slicing diagonally.
4. Meanwhile, warm tortillas on same grillpan over medium heat 1 minute or until pliable, turning once. Top tortillas with chicken, 1/2 cup of the mango salsa and cheese. Serve with remaining salsa.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

Makes 4 tacos

PER TACO: 275 calories, 6.5 g total fat (1.5 g saturated fat), 25 g protein, 31.5 g carbohydrate, 60 mg cholesterol, 890 mg sodium, 5 g fiber

Today's Tip: Storing Breadcrumbs
Freshly made breadcrumbs will keep for a week or more in a tightly closed jar in the refrigerator, or in the freezer for up to six months. Really dry or toasted breadcrumbs will keep for a couple of weeks in a tightly covered jar in the cellar or in a cool, dry, airy cupboard. If you live in a drier climate, you may even be able to keep them longer; if you live in a humid climate, you'll probably see that they don't last as long.

New Orleans-Style Peel and Eat Shrimp

2010-08-16T13:35:00.000-04:00

2 tablespoons canola oil
2/3 cup sliced green onions
1 1/2 lb. shell-on uncooked large shrimp (21 to 30 count)
2/3 cup lager-style beer
2 1/2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons butter, chilled, cut up

1. Heat oil in large nonstick skillet over medium-high heat until hot. Cook and stir green onions 1 minute. Add all remaining ingredients except butter. Reduce heat to medium-low; cook, covered, 5 minutes or until shrimp turn pink, stirring once.
2. Uncover; add butter 1 piece at a time, stirring until melted before adding the next piece.

4 servings

Per Serving: 220 calories, 13.5 g total fat (4.5 g saturated fat), 17.5 g protein, 5 g carbohydrate, 175 mg cholesterol, 575 mg sodium, .5 g fiber

Tip of the Day: Storing Cheese
Store cheese in your refrigerator approximates the temperature of aging rooms. Keep it wrapped tightly in plastic, away from air. Air helps mold grow on cheese. Bring cheese to room temperature before melting. Melt cheese over a low heat to help prevent toughening and separation of oils and liquids. Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.

Melted Mexican Cheese with Roasted Peppers

2010-08-15T08:28:00.000-04:00

4 oz. bulk Mexican chorizo sausage or links, casing removed
1 lb. Asadero or Monterey Jack cheese, shredded
1 tablespoon all-purpose flour
2 poblano chiles, grilled, peeled, seeded, thinly sliced lengthwise*
1 large red bell pepper, grilled, peeled, seeded, thinly sliced lengthwise*

1. Cook chorizo in large nonstick skillet over medium-high heat 4 minutes or until browned and fully cooked, stirring frequently. Drain on paper towels.

2. Combine cheese and flour in large bowl. Add to same skillet; cook over medium heat 5 to 6 minutes or until cheese begins to melt. Stir in chiles and bell pepper; cook 4 to 6 minutes or until cheese has melted completely, stirring occasionally. Sprinkle with chorizo.

TIP *Place chiles and pepper on grill over high heat or coals. Grill, covered, until skin is completely blackened, turning with tongs occasionally. Place in heavy plastic bag; let stand 15 minutes or until cool enough to handle. Peel.

12 servings

Today's Tip: How to use Chopsticks
Place the first chopstick so that thicker part rests at the
base of your thumb and the thinner part rests on the lower side
of your middle fingertip. Bring your thumb forward so that it
traps the stick firmly in place. At least two or three inches
of chopstick should extend beyond your fingertip. Relax.
Now position the other chopstick so that it is held against
the side of your index finger by the end of your thumb.
Tap the ends of both sticks on the plate, while holding them
at a slight angle to the table. Allow them to slide just a
little so that the ends line up. Place a little pressure on
the top chopstick. It will pivot on your index finger just
above the second knuckle. Remember: the bottom chopstick is
stationary. The tip of the top chopstick will move towards
the tip of the bottom chopstick.Encourage this. Hold those
tips together firmly enough to grasp a piece of food and
lift it off the plate.

Greek-Style Beef Kebabs

2010-08-13T15:24:00.000-04:00

4 large garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon grated lemon peel
2 teaspoons dried oregano, preferably Greek
1 teaspoon coarse salt
1/4 teaspoon pepper
1 3/4 lb. beef sirloin steak, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces

1. Heat grill. Whisk all ingredients except steak and bell pepper in medium bowl. Add steak; toss to coat. Thread steak and bell pepper onto 4 (10- to 12-inch) metal skewers.

2. Oil grill grates. Grill kebabs, covered, over medium heat or coals 6 to 8 minutes for medium-rare, turning to brown all sides.

4 servings

Tip of the Day:
Have left over tuna sliders? Turn them into tuna deviled eggs! Mix leftover tuna mixture with hard-cooked egg yolks for tuna deviled eggs. Or make tuna melts: spread the mixture on cocktail rye bread, top with a slice of sharp cheddar cheese and melt under the broiler. For a light lunch of tomato-tuna salad, spoon the tuna mixture into hollowed-out tomato halves.

Perfect Pulled Pork & Tomatoe Sauce Tip

2010-08-12T15:43:00.000-04:00

INGREDIENTS
5 lbs. boneless pork butt shoulder
1 1/2 tsp. smoked paprika
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. salt
1 c. water
soft sandwich buns

DIRECTIONS
1. Combine all seasonings in a small bowl and rub evenly over roast.
2. Place meat in a 6-quart slow cooker, add water, cover, & cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender.
3. Place pork on large cutting board or platter and let rest for 10-15 minutes.
4. Pull, slice, or chop to serve
5. Serve in buns with bbq sauce.

Serves 16-20

I signed up with Cooking Club and received my first magazine the other day. I will now be offereing daily recipes & tips.

Today's tip: Fresh Tomato Sauce
Combine 4 diced tomatoes, minced garlic, chopped pitted Kalamata olives, chopped fresh marjoram or orejano, olive oil, salt, and a pinch of crushed red pepper. Let stand 10 to 15 minutes to draw juices from the tomatoes. Toss with 8 oz. hot spaghetti.

Pumpkin Pie

2010-08-11T13:58:00.000-04:00

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin(2 cups)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk(1 can)
1/2 tsp. allspice

One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350F/180C) and continue baking for 45 minutes or until table knife inserted in center of pie comes out clean. Cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream.

Chewy Chocolate Chip-Granola Cookies

2010-08-10T13:21:00.000-04:00

3 cups old-fashioned oats
2 1/2 cups sweetened flaked coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 (12-oz.) bag semisweet chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts

1. Heat oven to 350°F. Whisk oats, coconut, flour, baking soda and salt in large bowl.
2. Beat butter, sugar and brown sugar at medium-high speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture until combined. Stir in chocolate chips, raisins and nuts.
3. Drop 1 1/2 tablespoons dough per cookie onto ungreased baking sheets. Bake 13 to 15 minutes or until set and very light golden brown. Cool on pans on wire rack 5 minutes. Remove from pans; cool completely.

5 dozen cookies

Creamy Penne with Corn and Bacon

2010-08-09T13:54:00.000-04:00

8 oz. penne (tube-shaped pasta)
8 oz. bacon, coarsely chopped
2 1/4 cups corn kernels (2 to 3 ears corn)
2 garlic cloves, minced
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup packed chopped fresh basil, divided
1/2 teaspoon pepper

1. Cook penne according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return penne to pot.

2. Cook bacon in large nonstick skillet over medium-high to medium heat 8 to 10 minutes or until almost crispy. Remove and discard excess drippings. Add corn; cook 3 minutes, stirring frequently. Add garlic; cook and stir 30 seconds or until fragrant.

3. Stir ricotta and 3/4 cup of the reserved pasta water into penne; cook over medium heat 1 to 2 minutes or until hot. Stir in bacon mixture, Parmesan cheese, 1/4 cup of the basil and pepper, adding additional pasta water if pasta seems dry. Sprinkle with remaining 1/4 cup basil.

4 (1 1/2-cup) servings

Italian Tuscan Vegetable Soup

2010-08-06T16:23:00.000-04:00

SOUP
2 tablespoons olive oil
2 large onions, chopped
2 medium leeks, halved, sliced
2 large carrots, sliced
2 parsnips, chopped
2 small turnips, chopped
1 bunch Swiss chard
6 large garlic cloves, minced
6 red new potatoes, unpeeled, diced (3/4 inch)
2 (32-oz.) containers lower-sodium chicken or vegetable broth
1 1/2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 (15- or 19-oz.) can cannellini beans, drained, rinsed

GARLIC TOASTS
1 1/2 teaspoons olive oil
1 small garlic clove, minced
8 slices ciabatta bread
1/2 cup grated Parmigiano-Reggiano cheese

1. Heat 2 tablespoons oil in large pot over medium-high heat until hot. Add onions, leeks, carrots, parsnips and turnips; stir to combine. Place circle of parchment paper or foil on top of vegetables; cover and reduce heat to medium. Cook 5 to 8 minutes or until vegetables have begun to sweat and are glistening.

2. Meanwhile, diagonally slice chard stems to equal 1 cup. Coarsely chop chard leaves to equal 3 cups. (Reserve remaining chard for another use.)

3. Remove cover and paper from pot. Add 6 garlic cloves; cook 30 seconds or until fragrant. Stir in potatoes. Add broth, basil, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are almost tender.

4. Stir in beans and chard stems; cook 4 minutes. Add chard leaves; cook 3 to 4 minutes or until tender. (Soup can be made to this point 2 days ahead. Cover and refrigerate.)

5. Before serving, heat broiler. Combine 1 1/2 teaspoons oil and 1 garlic clove; brush over both sides of bread. Place on baking sheet. Broil 1 to 2 minutes or until light golden brown, turning once. Top each serving with 1 garlic toast; sprinkle with 1 tablespoon of the cheese.

8 (about 1 1/2-cup) servings

Hot Buttered Cider

2010-08-05T15:16:00.001-04:00

2 quarts apple cider
8 cinnamon sticks
8 whole cloves
8 whole allspice
3 (quarter-size) slices peeled fresh ginger
4 lemon slices, halved
1/4 cup sugar
3/4 cup dark rum
1/2 cup butter

1. Bring all ingredients except rum and butter to a boil in large pot over medium heat. Reduce heat to low; simmer 10 minutes. Strain, reserving lemon slices and cinnamon sticks. Cover and refrigerate, if desired; reheat before serving.
2. Measure 3 tablespoons rum into each of 8 (12-oz.) mugs. Ladle 1 cup hot cider into each mug, including cinnamon stick and lemon slice half if desired. Float 1 teaspoon butter on surface of each mug.

8 servings

Espresso Granita with Whipped Cream

2010-08-04T14:05:00.000-04:00

3 (8-oz.) cups espresso coffee, hot*
1/2 cup sugar
1 cup heavy whipping cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1 oz. semisweet or bittersweet chocolate, shaved
6 fresh mint leaves

1. Pour espresso into 13x9-inch pan; whisk in sugar until dissolved. Freeze 2 to 3 hours, stirring mixture every 30 minutes with fork.
2. When ready to serve, place cream in large bowl; beat at medium-high speed until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
3. Layer granite in stemmed glasses alternately with whipped cream and chocolate. Garnish each serving with mint leaf.**

TIPS *Use fresh-brewed espresso coffee, prepared instant espresso or strong regular coffee.
**Granita is best served the day it’s made. If frozen overnight, it solidifies. If this happens, use a knife to chop into small pieces. Store in resealable plastic freezer bag or container.

6 servings

Balsamic-Glazed Pork with Peaches

2010-08-03T15:23:00.000-04:00

1 tablespoon vegetable oil
1 cup chopped onions
4 (4- to 6-oz.) boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup chopped peeled peaches
1/4 cup sugar
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onions; cook 5 minutes or until translucent. Move onions to edge of skillet. Add pork chops; sprinkle with salt and thyme. Cover; cook 7 to 12 minutes or until pork is no longer pink in center, turning once.
2. Meanwhile, in medium bowl, combine all remaining ingredients; blend well.
3. Remove pork from skillet; cover to keep warm. Increase heat to high; add peach mixture to onions in skillet. Cook 2 to 3 minutes, stirring and scraping bottom of skillet until mixture is thickened to a rich glaze. Spoon glaze over pork.

4 servings

French Toast Casserole

2010-08-02T13:52:00.000-04:00

1 (1-lb.) loaf French bread, cubed (1 1/2 inches)
1 (8-oz.) pkg. cream cheese, cubed
8 eggs
2 1/2 cups whole milk
3/4 cup sugar
6 tablespoons butter, melted
1/4 cup pure maple syrup

DIRECTIONS
1. Spray 13x9-inch glass baking dish with cooking spray. Place half of the bread in dish; sprinkle with cream cheese. Top with remaining bread.
2. Whisk all remaining ingredients in large bowl; pour over bread, pressing on bread with spatula to soak up egg mixture. Cover and refrigerate overnight.
3. Heat oven to 350°F. Bake, uncovered, 45 minutes or until lightly browned.

12 servings

Stacked Chicken

2010-07-31T07:21:00.001-04:00

Marinade and Dipping Sauce:
½ cup Dijon mustard shopping list
½ cup good honey
1½ teaspoons peanut or safflower oil
½ teaspoon lemon juice

Remaining ingredients:
2 or 3 boneless skinless chicken breasts
½ tablespoons peanut or safflower oil
1 large onion, sliced and rings cut in half
8 ounces fresh mushroom, sliced (optional)
1 tablespoon butter
6 slices bacon, cooked
1 cup shredded Mexican or cheddar cheese
1 teaspoon chopped fresh parsley

DIRECTIONS
1) Combine marinade in medium bowl until well blended (or beat with mixer for 1 minute, as recipe suggests).
2) Place chicken breasts in a large ziplock baggie and pour ½ of marinade into bag, rubbing marinade into the chicken; marinate in refrigerator for 2 or more hours (don’t exceed 24).
3) Chill remaining marinade in refrigerator to serve with chicken.
4) When ready to prepare chicken, heat ½ tablespoon oil in large skillet over medium high heat; sear chicken breasts in hot oil, turning to sear both sides, cooking until almost done.
5a) If skillet is oven safe, remove chicken; sauté onions and mushrooms in the skillet in the butter; remove sautéed veggies from skillet.
5b)If skillet is not oven safe, transfer chicken to oven safe dish; sauté onions and mushrooms in the skillet in the butter.
6) Remove chicken from marinade and place in skillet or oven safe dish.
7) Stack 2 pieces of bacon on top of each breast.
8) Spoon sautéed veggies over bacon.
9) Top veggies with 1/3 cup grated cheese.
10) Cover pan loosely with foil.
11) Bake at 375 degrees for 5 to 7 minutes, until cheese is melted and hot.
12) Remove chicken to serving dishes and top each one with a bit of freshly chopped parsley.
13) Serve with reserved marinade on the side for dipping.

Spicy Sicilian Stuffed Pork Chops

2010-07-28T15:59:00.000-04:00

2 (8-oz.) pork chops (1 inch thick)
1/4 cup thinly sliced green onions
1/4 cup pitted Kalamata olives, coarsely chopped
1/4 cup garlic-and-herb spreadable cheese
2 tablespoons chopped pepperoncini peppers
1 tablespoon chopped fresh oregano
2 teaspoons sherry vinegar or red wine vinegar
1/4 teaspoon salt

1. Heat grill. With tip of small knife, make a horizontal slit in pork chops to create a pocket, being careful not to cut all the way through. Combine green onions, olives, cheese, peppers and oregano in small bowl. Spoon stuffing into pork chops; secure with toothpicks. Brush chops with vinegar; sprinkle with salt.

2. Grill pork, covered, over medium heat or coals 10 to 12 minutes or until no longer pink in center, turning once. Remove toothpicks before serving.

2 servings

Grilled Mexican Steak with Chile Rub

2010-07-27T15:26:00.000-04:00

1 (1 3/4- to 2-lb.) flank steak
1 teaspoon canola oil
2 teaspoons grated lemon peel
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ancho chile powder
1/4 teaspoon dried thyme
1/4 teaspoon pepper

1. Brush both sides of steak with oil; place in large nonreactive pan. Combine all remaining ingredients in small bowl; rub over both sides of steak. Cover and refrigerate 2 hours or overnight.

2. Heat grill; oil grill grates. Grill steak, covered, over medium heat or coals 8 to 12 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 10 minutes before slicing.

6 servings

Chocolate-Raspberry Tart

2010-07-27T00:04:00.000-04:00

1 sheet frozen puff pastry (from 17.3-oz. pkg.), thawed
2/3 cup raspberry preserves
4 cups fresh raspberries
1/2 oz. finely chopped semi-sweet chocolate
1 cup heavy whipping cream
1 tablespoon sugar

1. Roll puff pastry into 11-inch square; brush edges with water. Fold 1 inch of edge over; flute or crimp to form decorative border. Place on parchment paper-lined baking sheet; poke pastry all over with fork. Freeze 30 minutes or until set.

2. Heat oven to 400°F. Bake 10 minutes. If pastry begins to puff up, poke with fork. Bake an additional 10 to 15 minutes or until top and bottom of pastry are rich golden brown. Cool completely on wire rack.

3. Strain preserves through medium mesh strainer to remove seeds. Microwave in small microwave-safe bowl 20 to 30 seconds or until warm. Brush pastry inside decorative border with thin layer of preserves. Arrange raspberries in tight rows over preserves; brush with remaining preserves.

4. Place chocolate in small resealable plastic bag; place bag in small bowl of very hot water 20 to 30 seconds or until melted. (Squeeze bag until chocolate is melted and smooth.) Cut off small corner of bag; drizzle chocolate over raspberries.

5. Beat cream and sugar in medium bowl at medium-high speed until soft peaks form. Serve tart with whipped cream.

8 servings

Too Cute. Animal Food

2010-07-20T18:15:00.000-04:00

Another e-mail from a friend. These look too cute to eat!

Natural Therapy for Opening the Veins of the Heart

2010-07-20T17:18:00.000-04:00

A friend of mine sent this to me via e-mail. Figured I would share it with you all.

Lemon Juice: 1 cup
Ginger Juice: 1 cup
Garlic Juice: 1 cup
Apple Vinegar: 1 cup

Directions:
Mix all of the above and boil in a light flame approximately half hour
When it becomes 3 cups, take it out and keep it for cooling.
After cooling, mix 3 cups of natural honey and keep it in bottle.

Every morning before breakfast, use one tablespoon regularly. Your blockage of veins will open.

Chocolate Peanut Butter Cupcakes

2010-05-24T00:42:00.000-04:00

1 pkg Chocolate Cake Mix
1 tub Vanilla Frosting
1/2 cup creamy peanut butter
1 bag of miniature Reese's peanut butter kisses

1. Preheat oven to 350°F. Place 30 paper baking cups in muffin cups.
2. Prepare, bake and cool cupcakes according to package directions.
3. Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter kisses. Repeat with remaining cupcakes and candies.

Non-fried Fried Ice Cream

2010-05-19T15:50:00.000-04:00

1 quart Vanilla ice cream
1 1/2 cup Cornflakes cereal, crushed fine
1 tbs Butter or margarine
1/2 cup Sugar
1 tsp Cinnamon

Note: Make sure you buy your ice cream a day in advanced so it is good and frozen.

1) Preheat oven to 350 degrees
2) In a medium bowl mix the cornflake crumbs, sugar, cinnamon and melted butter. Spread on a baking sheet and bake until golden and crisp. Watch the mixture carefully so that it does not burn.
3) Let the mixture cool.
4) While the mixture is cooling, take out the ice cream and make 6 balls.
5) Roll ice cream balls in the crumb mixture and refreeze for 1.5 to two hours.
6) Serve them in a bowl or on a dessert plate and drizzle with chocolate sauce and top with whipped cream.

Chocolate Waffles I

2009-12-31T19:23:00.000-05:00

Ingredients
* 1 1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup white sugar
* 3 tablespoons unsweetened cocoa powder
* 1 cup milk
* 2 eggs
* 4 tablespoons butter, melted
* 1 tablespoon butter, softened
* 3/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1 teaspoon milk

Directions
1. Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
2. To make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

Red Velvet Cake

2009-12-30T16:44:00.000-05:00

Ingredients:
* 1 cup vegetable shortening
* 2 eggs
* 1 1/2 cups sugar
* 1 teaspoon cocoa powder
* 2 ounces red food coloring
* 2 1/2 cups cake flour
* 1 teaspoon salt
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* 1 teaspoon vinegar

White Frosting:
* 2 tablespoons flour
* 1 cup milk
* 1 cup unsalted butter
* 1 cup confectioners' sugar
* 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar.
In a separate small bowl, mix together the cocoa and food coloring.
Add the paste to the shortening mixture.
Sift the flour and salt together over parchment.
Add to the batter alternately with the buttermilk in 3 additions.
Add the vanilla extract.
Fold in the baking soda and vinegar.
Pour the batter into 2 greased 9-inch cake pans.
Bake for 30 minutes or until an inserted cake tester comes out clean.
Let cool on a cooling rack. Invert the cakes from the pans.

Frosting:

Over medium heat, cook the flour and milk until thickened.
Let cool.
In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.
Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top.
Frost the entire cake with remaining frosting.

Bacon Cheese Fries

2009-12-29T16:08:00.001-05:00

Don't forget to vote in the poll on the right. I will take it down at the end of the year.

These are sooo good. I get them every chance I get. Really good if you use Ranch to dip them in.

Ingredients:
* 1 package (32 ounces) frozen French fried potatoes
* 1 cup (4 ounces) shredded cheddar cheese (or how much cheese you want)
* 1/4 cup crumbled cooked bacon (or the real bacon bites found in the salad section)
* Ranch salad dressing (optional)

Directions:
* Put the fries on a oven safe cooking pan.
* Sprinkle the cheese and bacon on top
* Cook french fries according to package directions.
* Serve with Ranch for dipping

OR

* Put the fries on a oven safe cooking pan.
* Cook the fries according to the package directions, but not all the way done.
* Sprinkle the cheese and bacon on top
*Put them back in the oven and finish cooking them.
* Serve with Ranch for dipping

8 Days 'Till Christmas: Santa's Whiskers Cookies

2009-12-17T13:43:00.000-05:00

I hope you've enjoyed my holiday recipes. I'll have 8 more holiday postings. If you want a recipe to anything, just let me know and I'll see what I can do =)
Also, please don't forget to vote in the poll on the right side.

now I have never had any of these, but don't they look so yummy (minus the pecans and coconut)?!?

Santa's Whiskers Cookies

Ingredients:

3/4 cup Margarine
2 cups Flour
3/4 cup Sugar
1 tablespoon Milk
1 teaspoon Vanilla
3/4 cup finely chopped candied red or green cherries
1/3 cup finely chopped pecans
3/4 cup coconut

Directions:

Beat margarine with an electric mixer on medium to high speed for 30 seconds.
Add about half the flour, the sugar, milk, and vanilla.
Beat till thoroughly combined.
Stir in remaining flour.
Stir in cherries and pecans.
Shape into 8-inch rolls and roll in coconut.
Wrap in wax paper; chill 2- 24 hours.
Cut into 1/4-inch slices.
Place on an ungreased cookie sheet.
Bake in a 375 degree oven 10-12 minutes or until the edges are golden.
Cool cookies on a wire rack. Makes about 60.

10 Days 'Till Chirstams: Southern Style Biscuits

2009-12-17T00:54:00.000-05:00

Please vote in the poll on the right side.

No dinner is complete without some good, yummy, homemade, southern biscuits. My grandmother use to make these all the time.

Ingredients:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter
3/4 to 1 cup buttermilk

Directions:

Preheat oven to 500 degrees.
Combine all ingredients.
Stir dough until it is thick.
Flour your hands.
Pat out dough. Do not knead.
Roll dough into 9 balls and put dough in round pan.
Cook dough 8-10 minutes.

11 Days 'Till Christmas: Death by Chocolate

2009-12-15T15:03:00.000-05:00

Please don't forget to vote in the poll on the right side.
This sounds totally yummy.

Death by Chocolate

Ingredients:
1 box Brownies
2 packages Instant Chocolate Pudding
3 cups Cool Whip
3 cups Milk
1 package Heath Bars

Directions:
1) Prepare brownies according to package.
2) Mix together chocolate pudding, milk, and cool whip.
3) Crumble brownies in bottom of bowl.
4) Add pudding mixture and then add a layer of crushed Heath bars.
5) Continue layering until all brownies and pudding mixture is gone.

12 Days 'Till Christmas: Chocolate Balls

2009-12-13T21:48:00.000-05:00

Please don't forget to vote in the poll on the right side.

Today will be a double post. I've been sick and haven't been able to update. Enjoy =)

My mother-in-law make these and they are yummy. They're called Chocolate Balls but I call them Chocolate Peanut Butter Balls.

Ingredients:
1 cup of crunchy peanut butter
4 ounces butter
2.25 cups of icing sugar
1.5 cups of rice bubbles

Chocolate Mix:
8 ounces cooking chocolate
1 ounce copha (vegetable shortening)

Directions:
1) Melt the peanut butter and butter in a pan and pour over the dry ingredients.
2) Mix well.
3) Roll ingredients into 1 inch balls and refrigerate for 10 minutes.
4) Melt chocolate, mix ingredients gently over double boiler.
5) Roll balls into chocolate mixture and put on wire drainer.
6) Refrigerate.

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

For all you chicken lovers!

Chicken Paprika

Ingredients:
2 tablespoons vegetable oil
2 1/2 to 3 pounds broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1/2 cup water
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon instant chicken bouillon
1/4 teaspoon pepper
1 medium tomato, chopped
1 green pepper, cut into 1/2 inch strips
1 cup dairy sour cream

Directions:
1) Heat oil in 12-inch skillet until hot.
2) Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken.
3) Cook and stir onions in oil until onions are tender; drain fat from skillet.
4) Stir water, paprika, bouillon cube (dry), pepper and tomato into skillet; loosen brown particles from bottom of skillet.
5) Add chicken.
6) Heat to boiling; reduce heat.
7) Cover and simmer for 20 minutes.
8) Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes longer.
9) Remove chicken; keep warm.
10) Skim fat from skillet.
11) Stir sour cream into liquid skillet.
12) Heat just until hot.
13) Serve with chicken. (6 servings) Bread or rolls are the very traditional accompaniment for this dish.

14 Days 'Till Christmas: "Real New York Style" Cheesecake Supreme

2009-12-11T13:20:00.000-05:00

Please don't forget to vote in the poll on the right side.

Cheese cake is one of my FAVORITE desserts.

Straight from Ms. Clause's book!

Ingredients
Crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter
1 slightly beaten egg yolk
1/4 teaspoon vanilla

Filling:
5 (8 ounce) packages cream cheese or (3 low fat & 2 reg. Pkgs.)
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
4 or 5 eggs (enough to make 1 cup)
2 egg yolks
1/4 cup whipping cream

Directions:
1) Make crust:
*Preheat oven to 400 degrees
*Combine first three ingredients.
*Cut in butter until mixture is crumbly.
*Add egg yolk and vanilla.
*Blend thoroughly.
*Pat 1/3 of the dough on bottom of 9-inch spring-form pan (sides removed).
*Bake for about 8 minutes or until golden; cool.
*Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1-3/4
inches.
*Turn oven up to 450 degrees.
*Place a 9x13 inch pan of hot water in bottom of oven. This helps to keep the custard creamy.
The cookie sides will not bake right if cheesecake is placed in hot water bath.
2)Make filling:
Beat softened cheese until creamy.
Add vanilla.
Mix next four ingredients, (note: important to put lemon peel in flour to coat it),
gradually blend into cheese.
*Add eggs and egg yolks one at a time, beating after each just to blend.
* Gently stir in whipping cream.
*Turn into crust-lined pan.
*Bake for 12 minutes.
* Reduce heat to 300 degrees and continue baking for 1 hour. May need a little time longer because of the water. (Note: if cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking)
*Remove from oven; cool.
*Loosen sides with spatula after 1/2 hour.
*Remove sides at end of 1 hour.
Note: This cheesecake is at it's very best if refrigerated overnight

15 Days 'Till Christmas: Mom's Baked Mac-n-Cheese

2009-12-10T13:17:00.000-05:00

Please don't forget to vote in the poll on the right side.

My mom makes this all the time. Sooo good.

Ingredients:
1 box of Elbow noodles
Your choice of block cheese
1 egg
Oven-safe glass pan

Directions:
1) Preheat oven to 350 F
2) Boil the noodles until they are soft and then drain them
3) Pour some of the noodles in a oven-safe pan
4) Pour 1 egg over the noodles
5) Slice some cheese and layer it on top of the noodles
6) Repeat steps 3 and 5 until you have ran out of noodles (don't forget to put cheese on the top)
7) Put it in the oven for about 25-30 or until it's golden.
8) Remove and serve =)

16 Days 'Till Christmas: Apple Pie

2009-12-09T13:42:00.000-05:00

Please don't forget to vote in the poll on the right side.

What's a holiday without some good ol' Apple Pie? Not a holiday at all! Apple Pie is yummy =)

Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Directions
*Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
*Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
*Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

17 Days 'Till Christmas: Kim's Hot Cocoa

2009-12-08T14:00:00.000-05:00

I'm not sure how you make your hot cocoa or hot chocolate, but here's how I like to make mine. By the way, don't forget about the poll on the right =)

Ingredients:
A glass (or whatever your prefer to drink from)
Water
Hot Cocoa Powder Mix
Milk
Cinnamon
Microwave
Tiny marshmallows (optional)

Directions:
1) Put in however much cocoa you want
2) Fill the glass half way with water
3) Fill the other half up with milk
4) Put it in the microwave for about 3 minutes
5) Carefully take it out and sprinkle with a small amount of cinnamon
6) Top it off with marshmallows
7) Enjoy and stay warm =)

18 Days 'Till Christmas: White Chocolate Peppermint Bark

2009-12-07T13:50:00.000-05:00

Here's something for all you chocolate mint lovers =)

White Chocolate Peppermint Bark

Ingredients
* 10 regular size candy canes
* 2 pounds (1 kg) white chocolate

Cooking Instructions
1. Line a cookie sheet with waxed paper or parchment paper. Unwrap candy canes and place in a heavy-duty zip-top plastic bag. With a hammer or rolling pin, crush the candy into chunks (less than 1/4-inch in size). Set aside.
2. In a double boiler or saucepan set over a pot of hot (not boiling) water, melt white chocolate, stirring until smooth. Be careful not to scorch the chocolate, as white chocolate scorches easily. Stir in most of the crushed candy canes, reserving about 1/4 cup of chunks to sprinkle on top.
3. Pour chocolate mixture onto prepared cookie sheet, spreading into an even layer. Sprinkle the reserved chunks on top. Refrigerate for 20 minutes or until set.
4. Remove bark from parchment paper and break into chunks by hand. Store in a tightly covered container.
5. Fancy shmancy variation: Drizzle the bark with melted semisweet chocolate before refrigerating for a two-tone zebra-striped effect.

Servings: About 2 lbs.

19 Days 'Till Christmas: Gingerbread Cookies

2009-12-07T01:33:00.000-05:00

Christmas isn't Christmas without Gingerbread Cookies =)

Ingredients
* 3/4 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 3/4 cup molasses
* 4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1-1/2 teaspoons baking soda
* 1-1/2 teaspoons ground cinnamon
* 3/4 teaspoon ground cloves
* 1/4 teaspoon salt
* Vanilla frosting of your choice
* Red and green paste food coloring

Directions
* Preheat oven to 350°
* In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. *Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
*Cover and refrigerate for 4 hours or overnight or until easy to handle.
* On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on un-greased baking sheets.
*Bake at 350° for 8-10 minutes or until edges are firm.
*Remove to wire racks to cool.
*Tint some of the frosting red and some green.
*Decorate cookies.
Makes 5 dozen

20 Days 'Till Christmas: Eggnog

2009-12-05T20:45:00.000-05:00

I have never had Eggnog. Always been curious about it, but the name of it just drives me away from *lol* Maybe I'll get around to trying it one day =)

Ingredients
* 6 eggs, beaten
* 2 1/4 cups milk
* 1/3 cup white sugar
* 1 teaspoon vanilla extract
* 1 cup heavy whipping cream
* 2 teaspoons white sugar
* 1 pinch ground nutmeg

Directions
1. In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.
2. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.
3. Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.

21 Days 'Till Christmas: Sugar Cookies Icing & Cream of Wheat Cake

2009-12-04T12:01:00.000-05:00

Today's recipe was kind of a request. I received a comment yesterday on the Sugar Cookies asking if I had a recipe for sugar cookie icing. I've found one =) This one's for you For The The Love of Coupons, and of course anyone else :-p

Sugar Cookies Icing
3 c. sifted confectioner's sugar
1/4 c. milk
1/2 tsp. vanilla
Dash of salt

Combine sugar, milk, vanilla and salt; mix well. Add food coloring. Frost cookies. Add candy sprinkles if desired. Will frost approximately 5 dozen cookies.

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

Don't go yet! I have another recipe. This one is from an online friend of mine from Saudi Arabia. This is called Cream of Wheat Cake

Directions:
Make the syrup first, then make the squares.

Squares
2 cups Cream of Wheat
1/2 cup of soft butter

Syrup
1 cup plain yoghurt
1 1/2 tsp. baking powder
Blanched whole almonds
2 egg whites beaten hard to form peaks
3/4 cup syrup from the accross recipe
3 cups sugar -
1 1/2 cups water -
1 1/2 Tbsp. lemon juice

Method:
Combine all above ingredients together in saucepan. Stir to dissolve sugar. Bring to boil over medium heat. Turn to low hear, simmer for 10 minutes. Set aside to cool.
1. Grease 8X8 inch pan with butter for thick squares or a 9X12 inch pan for thins.
2. Combine all ingredients except beaten whites and blanched almonds.
3. Mix well, do not beat. Gently fold beaten egg whites into mixture. Pour mixture into pan. Spread batter evenly. Lightly drop pan to settle mixture evenly.
4. Lightly mark batter with knife into squares or diamond shapes. Don't cut through. Put 1 almond in center of each square.
5. Bake in 350 F. oven 40 minutes. Remove and cut through. Continue baking at 375 F. for 25-30 minutes until golden brown.
6. Remove from oven and pour remaining cold syrup over squares.
Variation: Add 1/2 - 3/4 cup desiccated coconut to mixture.

22 Days 'Till Christmas: Pumpkin Bread

2009-12-03T14:46:00.000-05:00

I've had pumpkin pie, but I had never had pumpkin bread until the other day when my mother brought some from school. It's rather yummy!

Ingredients
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

23 Days 'Till Christmas: Sugar Cookies

2009-12-02T16:16:00.000-05:00

One of my favorite this to eat is sugar cookies. They are just sooo good.

Ingredients

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

Directions

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

24 Days 'Till Christmas: Chocolate Gooey Bars

2009-12-01T13:02:00.000-05:00

To kick off the holidays, I have decided to do 25 Days of Christmas Desserts =) This dessert is one that is so very good. Might even have to make some myself! I first tried these at the in-laws. Not sure if this is like their recipe, but with all foods, there's more than one way to make it ;-)

Chocolate Gooey Bars
1 box Duncan Hines fudge buttery cake mix
1 1/4 stick butter, melted
1 egg, beaten
1 box powdered sugar
1 (8 oz.) pkg. softened cream cheese
2 eggs, beaten
1 sm. pkg. chocolate chips or semi-sweet chocolate chips

Mix first 3 ingredients and press into 9x13 inch greased and floured pan. Top with powdered sugar and cream cheese mixture. After the 2 eggs have been added, stir in chocolate chips and bake at 350 degrees for 30-45 minutes.

25 Days 'Till Christmas: Pineapple Casserole

2009-11-30T21:49:00.000-05:00

I had never tasted, much less heard of, Pineapple Casserole until this past Thanksgiving Eve. The hubby and I went over to in-laws on Thanksgiving Eve. They had Pineapple Casserole there. I tasted it and fell in love with it. It's sooo good. My mom made some for Thanksgiving as well. Of course, I had to get a piece there as well! Here's how you make this yummy, tasteful dessert. Keep in mind, the measurements vary depending on how much you're making. Use your own judgments! =)

Pineapple Casserole

1 lg. can pineapple chunks, drained
1 c. grated sharp cheese
1 c. Velveeta cheese, grated (you can use a different kind besides Velveeta)
1/2 c. sugar, mixed with 4 tbsp. flour

Put in casserole in order given. Top with Ritz cracker crumbs and 1 stick melted butter. Bake at 350 degrees for 30 minutes.