Red Velvet Cake Recipe
Ever since the armadillo cake appeared in the movie "Steel Magnolias", I have been fascinated by red velvet cake. It has such a gorgeous, rich color and an even better taste. But for beginning cake makers, the idea of producing any type of cake that doesn't come out of a box can be quite daunting. Well, I did a bit of searching and ran across a recipe for red velvet cake that starts with a boxed cake mix and ends with a rich, luscious red velvet cake.
Ingredients:
2 boxes of french vanilla or white cake mix
2 cups of all purpose flour
2 cups of granulated sugar
1 and 1/2 teaspoons of salt
1 cup of Ghiradelli sweet ground chocolate (or 1 cup of chocolate cake mix)
2 and 2/3 cups of water
1/4 cup of vegetable oil
2 teaspoons of vanilla extract
2 cups of sour cream
6 eggs
1 jar (1 oz) of Wilton's no-taste red food coloring
Directions:
Place all the dry ingredients together in a large bowl and blend. Add the remaining ingredients and mix at medium speed for about two minutes. Place the batter into your greased baking pans and bake at 325 until a toothpick comes out clean. This recipe will make two 8 inch rounds plus two 6 inch rounds for a small two tier cake.
Watch for more recipes that start with boxed cake mixes coming soon and happy baking!
Monday, March 29, 2010
Dreaming Of Oranges
I love any kind of citrus cake and while it's easy to find a boxed lemon cake mix, it isn't always as easy to find an orange one. This recipe starts with a boxed cake mix and ends with a moist and dreamy orange cake. Just yummy!
Ingredients:
1 box of white cake mix (preferably Pillsbury)
1 small package of orange gelatin
1/2 cup of milk
1/2 cup of vegetable oil
1/2 cup of orange juice
4 eggs
2 teaspoons of baking powder
1-2 teaspoons of orange extract
Directions:
Preheat your oven to 325 degrees. Grease and flour your cake pans. Mix together the boxed cake mix, orange gelatin, vegetable oil and milk. Then while your mixer is running, begin adding the four eggs one at a time. Add in the orange juice while cake is still mixing. Then add the baking powder and orange extract. Pour into your cake pans and bake for 25-30 minutes or until an inserted toothpick comes out clean.
I love any kind of citrus cake and while it's easy to find a boxed lemon cake mix, it isn't always as easy to find an orange one. This recipe starts with a boxed cake mix and ends with a moist and dreamy orange cake. Just yummy!
Ingredients:
1 box of white cake mix (preferably Pillsbury)
1 small package of orange gelatin
1/2 cup of milk
1/2 cup of vegetable oil
1/2 cup of orange juice
4 eggs
2 teaspoons of baking powder
1-2 teaspoons of orange extract
Directions:
Preheat your oven to 325 degrees. Grease and flour your cake pans. Mix together the boxed cake mix, orange gelatin, vegetable oil and milk. Then while your mixer is running, begin adding the four eggs one at a time. Add in the orange juice while cake is still mixing. Then add the baking powder and orange extract. Pour into your cake pans and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Strawberries And Cream Mousse Filling
It's recipe time again and here's one that is so easy that I had to share it. This is a strawberries and cream mousse recipe that is perfect for filling cakes or cupcakes.
Ingredients:
1 large package of vanilla instant jello pudding powder
1 pint of heavy whipping cream
2-3 tablespoons of strawberry jello gelatin powder
Directions:
Mix the heavy whipping cream on medium high speed until stiff peaks form. Then add in the vanilla pudding and strawberry jello powders and continue mixing until all the powder is dissolved. The consistency should be a thick mousse. Make sure to refrigerate before use.
You can either use this to fill the layers of your full size cake or inject it into the middle of cupcakes for a strawberries and cream filled cupcake. Either way it's yummy!
It's recipe time again and here's one that is so easy that I had to share it. This is a strawberries and cream mousse recipe that is perfect for filling cakes or cupcakes.
Ingredients:
1 large package of vanilla instant jello pudding powder
1 pint of heavy whipping cream
2-3 tablespoons of strawberry jello gelatin powder
Directions:
Mix the heavy whipping cream on medium high speed until stiff peaks form. Then add in the vanilla pudding and strawberry jello powders and continue mixing until all the powder is dissolved. The consistency should be a thick mousse. Make sure to refrigerate before use.
You can either use this to fill the layers of your full size cake or inject it into the middle of cupcakes for a strawberries and cream filled cupcake. Either way it's yummy!
Saturday, March 27, 2010
Fruit Salad
1 16 oz tub cool whip
1 (4 serving size) whatever flavor jello you want I used strawberry
1 can mandarin oranges
1 can pineapple tidbits
2 medium apples, cored peeled and thinly chopped
1-2 pears chopped finely
1-2 peaches chopped finely
1 lb. pkg, strawberries sliced
You can add any fruit fresh or canned that you want. If doing canned drain can first.
Add all ingredients but the cool whip and jello. Add about 1/2 the package of jello, and slowly add in the cool whip till its nice and fluffy. I usually serve this in the summer for dessert.
1 16 oz tub cool whip
1 (4 serving size) whatever flavor jello you want I used strawberry
1 can mandarin oranges
1 can pineapple tidbits
2 medium apples, cored peeled and thinly chopped
1-2 pears chopped finely
1-2 peaches chopped finely
1 lb. pkg, strawberries sliced
You can add any fruit fresh or canned that you want. If doing canned drain can first.
Add all ingredients but the cool whip and jello. Add about 1/2 the package of jello, and slowly add in the cool whip till its nice and fluffy. I usually serve this in the summer for dessert.
Sweet and Sour Meatballs
1 lb. ground beef
1/2 c. dry bread crumbs
1/4 c. milk
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 c. minced onion
1 egg
Sauce:
1 c. brown sugar
4 tsp. dry mustard
1 tsp. nutmeg
2 c. ketchup
Mix all together and form balls. Mix all sauce ingredients together. Place meatballs in a slow cooker and pour sauce over them. Mix to coat meatballs and cook on low for 2-3 hours.( OR )Bake in a 9x13 inch pan lightly coated with cooking spray at 400* for 20-30 minutes.
Serve either over rice or egg noodles.
1 lb. ground beef
1/2 c. dry bread crumbs
1/4 c. milk
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 c. minced onion
1 egg
Sauce:
1 c. brown sugar
4 tsp. dry mustard
1 tsp. nutmeg
2 c. ketchup
Mix all together and form balls. Mix all sauce ingredients together. Place meatballs in a slow cooker and pour sauce over them. Mix to coat meatballs and cook on low for 2-3 hours.( OR )Bake in a 9x13 inch pan lightly coated with cooking spray at 400* for 20-30 minutes.
Serve either over rice or egg noodles.
Teriyaki Chicken Stir-Fry
1 1/2 lbs. boneless, skinless chicken breasts cut into strips
1 bag frozen stir-fry vegetables or whatever fresh veggies you want
Cooked rice or teryaki noodles
Marinade:
1 tsp. ginger
4 tsp. dry mustard
1/2 c. of oil (any kind)
1 c. soy sauce reduced salt
2 tsp. garlic
2 Tbsp. molasses
Combine all the marinade ingredients. Put chicken strips in a container and pour marinade over. Let sit in fridge over night or for at least 3 hours. Pour chicken and marinade in a large skillet. Cook until meat is no longer pink about 10 minutes. Cook an additional 5 minutes to boil marinade. Add in the vegtables and stir constantly until done. Serve over rice or noodles. I made this ahead and froze it and then just pulled out the morning I was going to make it for dinner. Freezes really well and saves time and mess.
1 1/2 lbs. boneless, skinless chicken breasts cut into strips
1 bag frozen stir-fry vegetables or whatever fresh veggies you want
Cooked rice or teryaki noodles
Marinade:
1 tsp. ginger
4 tsp. dry mustard
1/2 c. of oil (any kind)
1 c. soy sauce reduced salt
2 tsp. garlic
2 Tbsp. molasses
Combine all the marinade ingredients. Put chicken strips in a container and pour marinade over. Let sit in fridge over night or for at least 3 hours. Pour chicken and marinade in a large skillet. Cook until meat is no longer pink about 10 minutes. Cook an additional 5 minutes to boil marinade. Add in the vegtables and stir constantly until done. Serve over rice or noodles. I made this ahead and froze it and then just pulled out the morning I was going to make it for dinner. Freezes really well and saves time and mess.
Wednesday, March 24, 2010
Breaded Ranch Chicken
6 boneless, skinless chicken breasts
1 c. ranch dressing
1 c. Italian style bread crumbs
3 Tbsp. minced onion
1 lb. cooked bacon, crumbled
Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture. Place in a lightly greased 9x13 inch pan and bake at 375* for 1 hour.
6 boneless, skinless chicken breasts
1 c. ranch dressing
1 c. Italian style bread crumbs
3 Tbsp. minced onion
1 lb. cooked bacon, crumbled
Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture. Place in a lightly greased 9x13 inch pan and bake at 375* for 1 hour.
Thursday, March 18, 2010
Lasagna
2 lbs. meat (I usually use hamburger, you can use half sausage if you want)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp. oregano
1 tsp. parsley
1 tsp. basil
1 tsp. salt
1 tsp. black pepper
1 tsp. red pepper flakes
1 (15oz) can hunts fire roasted diced tomatoes
1 (15 oz) can diced tomatoes
1 (16 oz) cottage cheese
1 (24-30 oz) bag shredded mozzarella cheese
1 small container fresh grated parmesan cheese
1 pkg. lasagna noodles, cooked to package directions
Preheat oven to 400*. Spray a 9x13 inch pan with nonfat cooking spray. In a saucepan cook your meats, onions, and garlic together until no longer pink. Add all seasonings, tomatoes, and cottage cheese. Simmer on low for 10-15 minutes.
This is what sauce will look like.
To put together: Start with a layer of meat mix. Then add noodles to cover the meat mixture. Sprinkle parmesan cheese on noodles, and then meat again. Continue until you use all meat and noodles up. On the last layer, put noodles down; then parmesan cheese and then top with the grated mozzarella cheese. Spray a piece of foil with the nonfat cooking spray. Place in the oven and cook for 35 minutes. Remove the foil and cook an additional 10-15 minutes until cheese is slightly browned and melted. Serve with garlic bread, and a green salad.
2 lbs. meat (I usually use hamburger, you can use half sausage if you want)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp. oregano
1 tsp. parsley
1 tsp. basil
1 tsp. salt
1 tsp. black pepper
1 tsp. red pepper flakes
1 (15oz) can hunts fire roasted diced tomatoes
1 (15 oz) can diced tomatoes
1 (16 oz) cottage cheese
1 (24-30 oz) bag shredded mozzarella cheese
1 small container fresh grated parmesan cheese
1 pkg. lasagna noodles, cooked to package directions
Preheat oven to 400*. Spray a 9x13 inch pan with nonfat cooking spray. In a saucepan cook your meats, onions, and garlic together until no longer pink. Add all seasonings, tomatoes, and cottage cheese. Simmer on low for 10-15 minutes.
This is what sauce will look like.
To put together: Start with a layer of meat mix. Then add noodles to cover the meat mixture. Sprinkle parmesan cheese on noodles, and then meat again. Continue until you use all meat and noodles up. On the last layer, put noodles down; then parmesan cheese and then top with the grated mozzarella cheese. Spray a piece of foil with the nonfat cooking spray. Place in the oven and cook for 35 minutes. Remove the foil and cook an additional 10-15 minutes until cheese is slightly browned and melted. Serve with garlic bread, and a green salad.
Chicken Enchiladas
4 c. chopped cooked chicken or turkey, cut into slices
1 green bell pepper, chopped
2 pkgs. cream cheese, cubed
1 red onion
1 c. your favorite salsa
12-16 flour tortillas
1 24 oz bag shredded cheese, whatever kind you like
Heat oven to 350*. Spray a 9x13 inch pan with nonfat cooking spray. Mix chicken, peppers, onion, cream cheese and salsa in saucepan; cook on medium heat until cream cheese is melted, stirring occasionally. Take one tortilla in your hand and place a good amount of filling across the middle of the tortilla. Roll up and place in pan.
(tortillas rolled and stuffed)
This is what the sauce will look like.
Sprinkle cheese across the top of rolled tortillas. Cover with foil. Bake 20-25 minutes or until heated through. Top with additional salsa, cheese, and sour cream.
4 c. chopped cooked chicken or turkey, cut into slices
1 green bell pepper, chopped
2 pkgs. cream cheese, cubed
1 red onion
1 c. your favorite salsa
12-16 flour tortillas
1 24 oz bag shredded cheese, whatever kind you like
Heat oven to 350*. Spray a 9x13 inch pan with nonfat cooking spray. Mix chicken, peppers, onion, cream cheese and salsa in saucepan; cook on medium heat until cream cheese is melted, stirring occasionally. Take one tortilla in your hand and place a good amount of filling across the middle of the tortilla. Roll up and place in pan.
(tortillas rolled and stuffed)
This is what the sauce will look like.
Sprinkle cheese across the top of rolled tortillas. Cover with foil. Bake 20-25 minutes or until heated through. Top with additional salsa, cheese, and sour cream.
Saturday, March 13, 2010
Szechwan Beef Stir-Fry
12 oz boneless beef top round steak or sirloin
3 Tbsp. orange juice
3 Tbsp. soy sauce
2 Tbsp. water
1/8 tsp. sesame oil
1 tsp. dry mustard
1 Tbsp. grated fresh ginger
2 tsp. cornstarch
1 tsp. sugar
2 cloves garlic, minced
1 Tbsp. olive oil
Thinly sliced green onions
1 green bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1/2 lb. fresh snow peas
If desired, partially freeze the beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size pieces. For sauce, in a small bowl stir together orange juice, soy sauce, water, mustard, sesame oil, ginger, cornstarch, sugar, and garlic; set aside. In a wok or large skillet heat oil over medium-heat and put all vegetables in. Cook stirring often, for about 3-5 minutes depending on how soft you want your vegetables. Remove from pan. Add beef strips to hot pan. Cook and stir for about 5-8 minutes until no longer pink, and browned on the outside. Remove from pan. Stir sauce in bowl. Add sauce to center of pan. Cook and stir until thickened about 2 minutes. Put vegetables and beef back in and stir to coat. Cook an additional 2 minutes stirring constantly. Serve immediately. You can serve with noodles, or rice. We chose noodles. YUMMY recipe!!!!
12 oz boneless beef top round steak or sirloin
3 Tbsp. orange juice
3 Tbsp. soy sauce
2 Tbsp. water
1/8 tsp. sesame oil
1 tsp. dry mustard
1 Tbsp. grated fresh ginger
2 tsp. cornstarch
1 tsp. sugar
2 cloves garlic, minced
1 Tbsp. olive oil
Thinly sliced green onions
1 green bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1/2 lb. fresh snow peas
If desired, partially freeze the beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size pieces. For sauce, in a small bowl stir together orange juice, soy sauce, water, mustard, sesame oil, ginger, cornstarch, sugar, and garlic; set aside. In a wok or large skillet heat oil over medium-heat and put all vegetables in. Cook stirring often, for about 3-5 minutes depending on how soft you want your vegetables. Remove from pan. Add beef strips to hot pan. Cook and stir for about 5-8 minutes until no longer pink, and browned on the outside. Remove from pan. Stir sauce in bowl. Add sauce to center of pan. Cook and stir until thickened about 2 minutes. Put vegetables and beef back in and stir to coat. Cook an additional 2 minutes stirring constantly. Serve immediately. You can serve with noodles, or rice. We chose noodles. YUMMY recipe!!!!
Peach Cheese Pie
1 (15 oz) can sliced peaches in extra-light syrup
1/4 c. cold water
1 envelope unflavored gelatin
1 (8 oz) pkg. reduced-fat cream cheese, cubed
1/4 c. sugar
1 graham cracker crust (9 inches)
Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine water and reserved syrup; sprinkle with gelatin. Let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved, about 2 minutes. Cool slightly. Transfer to a food processor. Add the peaches, cream cheese and sugar; cover and process until smooth. Pou over crust. Cover and refrigerate until set, about 3 hours. Refrigerate leftovers.
1 (15 oz) can sliced peaches in extra-light syrup
1/4 c. cold water
1 envelope unflavored gelatin
1 (8 oz) pkg. reduced-fat cream cheese, cubed
1/4 c. sugar
1 graham cracker crust (9 inches)
Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine water and reserved syrup; sprinkle with gelatin. Let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved, about 2 minutes. Cool slightly. Transfer to a food processor. Add the peaches, cream cheese and sugar; cover and process until smooth. Pou over crust. Cover and refrigerate until set, about 3 hours. Refrigerate leftovers.
Thursday, March 11, 2010
Miniature Meat Pies
1 lb. ground beef
1/2 c. ketchup
2 Tbsp. onion soup mix
Dough:
3 c. flour
1-2 Tbsp. sesame seeds, optional
1 tsp. sea salt
1 c. shortening
3/4 c. shredded cheddar cheese
3/4 c. evaporated milk
1 Tbsp. Apple Cider Vinegar
In a large skillet, cook beef over medium heat until no longer pink; drain. Sit rin ketchup and soup mix; set aside. In a large bowl, combine the flour, sesame seeds if desired and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half; roll out 1/8 inch thickness. Cut with a lightly floured 2 1/2 inch round cutter. Place half of the circles on ungreased baking sheets. Top each with a rounded Tbsp. of beef mixture; top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425* for 12-16 minutes or until golden brown. Serve immediately; or cool, then wrap each in plastic wrap and place in a freezer bag. Seal and freeze for up to 3 months.
To use frozen pies: Unwrap and place on an ungreased baking sheet. Bake at 425* for 14-16 minutes or until heated through.
1 lb. ground beef
1/2 c. ketchup
2 Tbsp. onion soup mix
Dough:
3 c. flour
1-2 Tbsp. sesame seeds, optional
1 tsp. sea salt
1 c. shortening
3/4 c. shredded cheddar cheese
3/4 c. evaporated milk
1 Tbsp. Apple Cider Vinegar
In a large skillet, cook beef over medium heat until no longer pink; drain. Sit rin ketchup and soup mix; set aside. In a large bowl, combine the flour, sesame seeds if desired and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half; roll out 1/8 inch thickness. Cut with a lightly floured 2 1/2 inch round cutter. Place half of the circles on ungreased baking sheets. Top each with a rounded Tbsp. of beef mixture; top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425* for 12-16 minutes or until golden brown. Serve immediately; or cool, then wrap each in plastic wrap and place in a freezer bag. Seal and freeze for up to 3 months.
To use frozen pies: Unwrap and place on an ungreased baking sheet. Bake at 425* for 14-16 minutes or until heated through.
Mini Meat Chimichangas
1 lb. ground beef
2 green onions, finely chopped
3/4 c. water
3 c. shredded cheese, whatever kind you like, I used colby jack
1 c. sour cream
1 can (4oz) green chilies chopped, optional
1 pkg. egg roll wrappers
1 egg white, lightly beaten
Oil for deep-frying
Salsa and sour cream to serve on side
In a large skillet, cook beef and onion over medium heat until meat is no longer pink;drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/4 c. filling in center. Fold up from bottom. Brush top point with egg white; roll up to seal. Repeat with remaining meat mixture and wrappers. In a large saucepan, heat 1 inch of oil. Cook chimichanges for 1 1/2 minutes each side or until golden brown. Serve with salsa and sour cream.
1 lb. ground beef
2 green onions, finely chopped
3/4 c. water
3 c. shredded cheese, whatever kind you like, I used colby jack
1 c. sour cream
1 can (4oz) green chilies chopped, optional
1 pkg. egg roll wrappers
1 egg white, lightly beaten
Oil for deep-frying
Salsa and sour cream to serve on side
In a large skillet, cook beef and onion over medium heat until meat is no longer pink;drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/4 c. filling in center. Fold up from bottom. Brush top point with egg white; roll up to seal. Repeat with remaining meat mixture and wrappers. In a large saucepan, heat 1 inch of oil. Cook chimichanges for 1 1/2 minutes each side or until golden brown. Serve with salsa and sour cream.
Chicken Mini Chimichangas
1 lb. Skinless Boneless Chicken Breasts, cut into strips
1 packet dry ranch mix
2 green onions, finely chopped
Salt and Pepper to taste
1 tsp. garlic powder
3/4 c. water
1 c. sour cream
3 c. grated cheese, colby jack, cheddar, or mozzarella is nice
1 can (4oz) chopped green chilies, optional
1 pkg. egg roll wrappers
1 egg white, lightly beaten
Oil for deep-frying
Salsa and sour cream for serving
In a large skillet, cook chicken, onion, salt and pepper, and garlic powder. Till chicken is no longer pink about 7 minutes. Stir in ranch mix and water. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine sour cream and cheese. Stir. Place an egg roll wrapper on work surface with one point facing you. Place 1/4 c. mix in the center of roll. Fold from bottom up into a triangle. Brush top point with egg white; roll up to seal. Repeat with remaining filling and wrappers. In a large saucepan, heat 1 inch of oil. Fry chimichangas for 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream.
1 lb. Skinless Boneless Chicken Breasts, cut into strips
1 packet dry ranch mix
2 green onions, finely chopped
Salt and Pepper to taste
1 tsp. garlic powder
3/4 c. water
1 c. sour cream
3 c. grated cheese, colby jack, cheddar, or mozzarella is nice
1 can (4oz) chopped green chilies, optional
1 pkg. egg roll wrappers
1 egg white, lightly beaten
Oil for deep-frying
Salsa and sour cream for serving
In a large skillet, cook chicken, onion, salt and pepper, and garlic powder. Till chicken is no longer pink about 7 minutes. Stir in ranch mix and water. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine sour cream and cheese. Stir. Place an egg roll wrapper on work surface with one point facing you. Place 1/4 c. mix in the center of roll. Fold from bottom up into a triangle. Brush top point with egg white; roll up to seal. Repeat with remaining filling and wrappers. In a large saucepan, heat 1 inch of oil. Fry chimichangas for 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream.
Wednesday, March 10, 2010
Apple & Sage Pork Chops
Apple & Sage Pork Chops
1 1/2 tsp Rubbed Sage
1 tsp Minced Garlic
1 tsp Thyme Leaves
1/2 tsp Ground Allspice
1/2 tsp Paprika
1 tbsp Flour
1 tsp Salt
4 boneless pork chops
2 Tbsp. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced
Sauce
1 c. apple juice
2 Tbsp. brown sugar
2 tsp. flour
Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with seasoned flour. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides about 3 minutes a side. Remove from skillet. Add onion; cook and stir 3 minutes, or until tender. Add apples; cook and stir 2 additional minutes. Stir in juice, sugar and flour until well mixed. Return pork chops to skillet. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.
You can serve this with rice or noodles. I chose an Asian Teryaki Stir Fry Noodle.
1 1/2 tsp Rubbed Sage
1 tsp Minced Garlic
1 tsp Thyme Leaves
1/2 tsp Ground Allspice
1/2 tsp Paprika
1 tbsp Flour
1 tsp Salt
4 boneless pork chops
2 Tbsp. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced
Sauce
1 c. apple juice
2 Tbsp. brown sugar
2 tsp. flour
Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with seasoned flour. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides about 3 minutes a side. Remove from skillet. Add onion; cook and stir 3 minutes, or until tender. Add apples; cook and stir 2 additional minutes. Stir in juice, sugar and flour until well mixed. Return pork chops to skillet. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.
You can serve this with rice or noodles. I chose an Asian Teryaki Stir Fry Noodle.
Sunday, March 7, 2010
Peanut Butter Swirl Brownies
1/2 c. peanut butter chips
1 (3oz) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 box (1 lb. 5.2 oz) betty crocker supreme chocolate chunk brownie mix
3 Tbsp. water
1/2 c. vegetable oil
2 eggs
Heat oven to 350*. Grease bottom only of 9x13 inch pan with shortening. In small microwaveable bowl, microwave peanut butter chips uncovered on HIGH 30 seconds, stir until chips are melted. Stir in cream cheese, sugar and 1 egg until smooth; set aside. In medium bowl, stir brownie mix, water, oil and 2 eggs about 50 strokes or until well blended. Spread 2/3 of the batter in pan. Spread peanut butter mixture over batter in pan. Drop remaining batter by Tbsp onto peanut butter mixture; swirl lightly with spatula for marbled design. Bake 30-34 minutes or until edges begin to pull away from sides of pan. Cool completely, about 1 hour.
1/2 c. peanut butter chips
1 (3oz) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 box (1 lb. 5.2 oz) betty crocker supreme chocolate chunk brownie mix
3 Tbsp. water
1/2 c. vegetable oil
2 eggs
Heat oven to 350*. Grease bottom only of 9x13 inch pan with shortening. In small microwaveable bowl, microwave peanut butter chips uncovered on HIGH 30 seconds, stir until chips are melted. Stir in cream cheese, sugar and 1 egg until smooth; set aside. In medium bowl, stir brownie mix, water, oil and 2 eggs about 50 strokes or until well blended. Spread 2/3 of the batter in pan. Spread peanut butter mixture over batter in pan. Drop remaining batter by Tbsp onto peanut butter mixture; swirl lightly with spatula for marbled design. Bake 30-34 minutes or until edges begin to pull away from sides of pan. Cool completely, about 1 hour.
Cookies 'n Creme Brownies
1 box (1 lb 2.3 oz) betty crocker fudge brownie mix
1/4 c. water
1/2 c. vegetable oil
2 eggs
1 c. coarsely chopped oreo cookies
1/2 c. powdered sugar
2-4 Tsps. milk
Heat oven to 350*. Grease or spray bottom only of 9x13 inch pan. In large bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. Sprinkle cookies over batter. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes. In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies.
1 box (1 lb 2.3 oz) betty crocker fudge brownie mix
1/4 c. water
1/2 c. vegetable oil
2 eggs
1 c. coarsely chopped oreo cookies
1/2 c. powdered sugar
2-4 Tsps. milk
Heat oven to 350*. Grease or spray bottom only of 9x13 inch pan. In large bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. Sprinkle cookies over batter. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes. In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies.
Chocolate-Stuffed Peanut Butter Brownies
1 1/3 c. packed brown sugar
1/4 c. butter or maragarine, melted
1/2 c. creamy peanut butter
1 tsp. vanilla
3 eggs
1 1/2 c. flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
36 chocolate-covered peanut butter cup candies
1/2 c. semisweet chocolate chips
Heat oven to 350*. Grease or spray bottom and sides of 9x13 inch pan. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths. Stir cut-up candies and chocolate chips into batter. Spread in pan. Bake 25-30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 each. Cool completely, about 1 1/2 hours.
1 1/3 c. packed brown sugar
1/4 c. butter or maragarine, melted
1/2 c. creamy peanut butter
1 tsp. vanilla
3 eggs
1 1/2 c. flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
36 chocolate-covered peanut butter cup candies
1/2 c. semisweet chocolate chips
Heat oven to 350*. Grease or spray bottom and sides of 9x13 inch pan. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths. Stir cut-up candies and chocolate chips into batter. Spread in pan. Bake 25-30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 each. Cool completely, about 1 1/2 hours.
Cherry-Chocolate Chunkers
Brownies
1 (10 oz) jar maraschino cherries
1 (12 oz) bag semisweet chocolate chips
1/2 c. butter or margarine
1 1/4 c. flour
1 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
3 eggs, beaten
1 (12 oz) bag semisweet chocolate chunks
Glaze
1/2 c. powdered sugar
3-5 tsp. reserved maraschino cherry liquid
Heat oven to 350*. Drain cherries wel, reserving liquid for glaze. Cut cherries in half; set aside. In saucepan, melt chocoalte chips and butter over low heat, stirring constantly; remove from heat. Stir in flour, sugar, baking powder, salt vanilla and eggs. Stir in cherries and chocolate chunks. In ungreased 9x13 pan, spread batter evenly. Bake 32-37 minutes or until center is set. Cool completely, about 1 hour. In small bowl, mix glaze ingredients until smooth. Place glaze in plastic bag. Cut off tiny corner of bag. Squeeze glaze in desired pattern on top of brownies.
Brownies
1 (10 oz) jar maraschino cherries
1 (12 oz) bag semisweet chocolate chips
1/2 c. butter or margarine
1 1/4 c. flour
1 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
3 eggs, beaten
1 (12 oz) bag semisweet chocolate chunks
Glaze
1/2 c. powdered sugar
3-5 tsp. reserved maraschino cherry liquid
Heat oven to 350*. Drain cherries wel, reserving liquid for glaze. Cut cherries in half; set aside. In saucepan, melt chocoalte chips and butter over low heat, stirring constantly; remove from heat. Stir in flour, sugar, baking powder, salt vanilla and eggs. Stir in cherries and chocolate chunks. In ungreased 9x13 pan, spread batter evenly. Bake 32-37 minutes or until center is set. Cool completely, about 1 hour. In small bowl, mix glaze ingredients until smooth. Place glaze in plastic bag. Cut off tiny corner of bag. Squeeze glaze in desired pattern on top of brownies.
Bumblebees
1/2 c. peanut butter
1/2 c. shortening
1/3 c. packed brown sugar
1/3 c. honey
1 egg
1 3/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
8 dozen small pretzel twists
8 dozen pretzel sticks
In large bowl, beat peanut butter, shortening, brown sugar, honey and egg with electric mixer on medium speed until creamy., or mix with a spoon. Stir in flour, baking soda and baking powder. Cover and refrigerate about 2 hours or until firm. Heat oven to 350*. Shape dough into 1 inch balls. For each cookie, place 2 pretzel twists side by side with the bottoms touching on ungreased cookie sheet. Place 1 ball of dough on center; flatten slightly. Break 2 pretzel sticks in half. Gently press 3 pretzel stick halves into dough for stripes on bee. Break fourth pretzel piece in half. Poke pieces into 1 end of dough for antennae. Bake 9-11 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack.
1/2 c. peanut butter
1/2 c. shortening
1/3 c. packed brown sugar
1/3 c. honey
1 egg
1 3/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
8 dozen small pretzel twists
8 dozen pretzel sticks
In large bowl, beat peanut butter, shortening, brown sugar, honey and egg with electric mixer on medium speed until creamy., or mix with a spoon. Stir in flour, baking soda and baking powder. Cover and refrigerate about 2 hours or until firm. Heat oven to 350*. Shape dough into 1 inch balls. For each cookie, place 2 pretzel twists side by side with the bottoms touching on ungreased cookie sheet. Place 1 ball of dough on center; flatten slightly. Break 2 pretzel sticks in half. Gently press 3 pretzel stick halves into dough for stripes on bee. Break fourth pretzel piece in half. Poke pieces into 1 end of dough for antennae. Bake 9-11 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack.
Grasshopper Bars
Bars
1 pouch (1 lb. 1.5oz) betty crocker double chocolate chunk cookie mix
1/3 c. vegetable oil
2 Tbsp. water
1 egg
Frosting
1 container betty crocker rich and creamy cream cheese or vanilla frosting
1/4 tsp. mint extract
3-4 drops green food coloring
Glaze
1 oz unsweetened baking chocolate
1 Tbsp. butter or margarine
Heat oven to 350*. Spray bottom of 9x13 inch pan with cooking spray. In large bowl, stir bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes. In large bowl, stir frosting ingredients until smooth. Spread over bars. In small microwaveable bowl, microwave glaze ingredients uncovered on HIGH 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate about 30 minutes or until set.
Bars
1 pouch (1 lb. 1.5oz) betty crocker double chocolate chunk cookie mix
1/3 c. vegetable oil
2 Tbsp. water
1 egg
Frosting
1 container betty crocker rich and creamy cream cheese or vanilla frosting
1/4 tsp. mint extract
3-4 drops green food coloring
Glaze
1 oz unsweetened baking chocolate
1 Tbsp. butter or margarine
Heat oven to 350*. Spray bottom of 9x13 inch pan with cooking spray. In large bowl, stir bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes. In large bowl, stir frosting ingredients until smooth. Spread over bars. In small microwaveable bowl, microwave glaze ingredients uncovered on HIGH 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate about 30 minutes or until set.
Ultimate Turtle Cookie Bars
1 pouch (1 lb. 1.5oz) Betty Crocker chocolate chip cookie mix
1/2 c. butter or margarine, softened
1 egg
1/2 c. coarsely chopped pecans
24 caramels, unwrapped
1 Tbsp. milk
3/4 c. pecan halves
3 Tbsp. semisweet chocolate chips
1 tsp. shortening
Heat oven to 350*. In medium bowl, stir together cookie mix, butter, egg and 1/2 c. chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28-33 minutes or until golden brown. Meanwhile, in a saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat. Carefully spread melted caramels evenly over wamr bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour. In small microwaveable bowl, microwave chocolate chips and shortening uncovered on HIGH 30-60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set.
1 pouch (1 lb. 1.5oz) Betty Crocker chocolate chip cookie mix
1/2 c. butter or margarine, softened
1 egg
1/2 c. coarsely chopped pecans
24 caramels, unwrapped
1 Tbsp. milk
3/4 c. pecan halves
3 Tbsp. semisweet chocolate chips
1 tsp. shortening
Heat oven to 350*. In medium bowl, stir together cookie mix, butter, egg and 1/2 c. chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28-33 minutes or until golden brown. Meanwhile, in a saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat. Carefully spread melted caramels evenly over wamr bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour. In small microwaveable bowl, microwave chocolate chips and shortening uncovered on HIGH 30-60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set.
Apple Streusel Cheesecake Bars
1 pouch (1 lb. 1.5 oz) betty crocker oatmeal cookie mix
1/2 c. cold butter or margarine
2 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
2 Tbsp. flour
1 tsp. vanilla
1 egg
1 (21 oz) can apple pie filling
1/2 tsp. ground cinnamon
1/4 c. chopped walnuts, optional
Heat oven to 350*. Spray bottom and sides of a 9x13 inch pan with cooking spray. In large bowl, place cookie mix. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 c. crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35-40 minutes or longer until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Store covered in refrigerator.
1 pouch (1 lb. 1.5 oz) betty crocker oatmeal cookie mix
1/2 c. cold butter or margarine
2 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
2 Tbsp. flour
1 tsp. vanilla
1 egg
1 (21 oz) can apple pie filling
1/2 tsp. ground cinnamon
1/4 c. chopped walnuts, optional
Heat oven to 350*. Spray bottom and sides of a 9x13 inch pan with cooking spray. In large bowl, place cookie mix. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 c. crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35-40 minutes or longer until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Store covered in refrigerator.
Boston Cream Dessert Cups
Cookie Crust
1 pouch (1 lb. 1.5 oz)Betty Crocker sugar cookie mix
1/2 c. butter, softened
1 egg
2 Tbsp. sugar
Filling
2 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
1 Tbsp. flour
1 Tbsp. milk
1/2 c. sour cream
2 eggs
1 (4-serving) vanilla instant pudding and pie filling mix
Topping
Favorite chocolate frosting
Heat oven to 350. Line 23 cups with paper baking cups. Lightly spray. Mix cookie mix, butter and egg. Shape into 23 balls; place in cups. Moisten small glass with water; dip into 2 Tbsp. sugar. press on balls to flatten slightly. Beat cream cheese, 1/2 c. sugar, flour and milk until smooth. Beat in sour cream. Beat in eggs, one at a time, just until blended. Stir in pudding mix. Spoon 2 Tbsp un each cup. Bake 25-30 minutes or until set. Cool 30 minutes;remove. Microwave frosting uncovered on HIGH 30 seconds; stir until smooth. Spoon 1 Tbsp. onto each cookie. Refrigerate
Cookie Crust
1 pouch (1 lb. 1.5 oz)Betty Crocker sugar cookie mix
1/2 c. butter, softened
1 egg
2 Tbsp. sugar
Filling
2 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
1 Tbsp. flour
1 Tbsp. milk
1/2 c. sour cream
2 eggs
1 (4-serving) vanilla instant pudding and pie filling mix
Topping
Favorite chocolate frosting
Heat oven to 350. Line 23 cups with paper baking cups. Lightly spray. Mix cookie mix, butter and egg. Shape into 23 balls; place in cups. Moisten small glass with water; dip into 2 Tbsp. sugar. press on balls to flatten slightly. Beat cream cheese, 1/2 c. sugar, flour and milk until smooth. Beat in sour cream. Beat in eggs, one at a time, just until blended. Stir in pudding mix. Spoon 2 Tbsp un each cup. Bake 25-30 minutes or until set. Cool 30 minutes;remove. Microwave frosting uncovered on HIGH 30 seconds; stir until smooth. Spoon 1 Tbsp. onto each cookie. Refrigerate
Buckeye Delights
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 c. unsweetned baking cocoa
1/2 c. butter or margarine, softened
1 egg
Filling
1/2 c. powdered sugar
1/2 c. peanut butter
2 Tbsp. butter or margarine, softened
1 tsp. vanilla
1/4 tsp. salt
Topping
1/2 c. whipping cream
1 cup plus 2 Tbsp. semisweet chocolate chips
1 Tbsp. peanut butter
Heat oven to 350*. Line 36 mini muffin cups with mini foil candy cups. Mix cookie base ingredients. Press 1 Tbsp. into each cup. Bake 8-10 minutes or until puffy and set. Cool completely. Remove from pan. Mix filling ingredients. Press 1 tsp. on each cookie. Heat cream just to boiling over low heat; remove from heat. Stir in 1 cup chocolate chips. Refrigerate 30 minutes until cooled. Spread 2 tsp. over each cookie. Place 2 Tbsp. chocolate chips and 1 Tbsp. peanut butter in a plastic bag; seal. Microwave on HIGH 30-60 seconds until softened; knead to mix. Cut off one corner of bag. Squeeze over each cookie. Refrigerate until set. Store in refrigerator.
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 c. unsweetned baking cocoa
1/2 c. butter or margarine, softened
1 egg
Filling
1/2 c. powdered sugar
1/2 c. peanut butter
2 Tbsp. butter or margarine, softened
1 tsp. vanilla
1/4 tsp. salt
Topping
1/2 c. whipping cream
1 cup plus 2 Tbsp. semisweet chocolate chips
1 Tbsp. peanut butter
Heat oven to 350*. Line 36 mini muffin cups with mini foil candy cups. Mix cookie base ingredients. Press 1 Tbsp. into each cup. Bake 8-10 minutes or until puffy and set. Cool completely. Remove from pan. Mix filling ingredients. Press 1 tsp. on each cookie. Heat cream just to boiling over low heat; remove from heat. Stir in 1 cup chocolate chips. Refrigerate 30 minutes until cooled. Spread 2 tsp. over each cookie. Place 2 Tbsp. chocolate chips and 1 Tbsp. peanut butter in a plastic bag; seal. Microwave on HIGH 30-60 seconds until softened; knead to mix. Cut off one corner of bag. Squeeze over each cookie. Refrigerate until set. Store in refrigerator.
Katie's Cheesecake Delights
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 (4 serving) pkg. cheesecake flavor instant pudding and pie filling mix
1/2 c. vegetable oil
1 egg
1/4 c. strawberry jam
3 oz white chocolate baking bar, coarsely grated
Heat oven to 350*. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 tsp. jam into each indentation. Bake 8-10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 (4 serving) pkg. cheesecake flavor instant pudding and pie filling mix
1/2 c. vegetable oil
1 egg
1/4 c. strawberry jam
3 oz white chocolate baking bar, coarsely grated
Heat oven to 350*. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 tsp. jam into each indentation. Bake 8-10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.
Chunky Peppermint Fudge Dream Cookies
3/4 c. packed brown sugar
3/4 c. sugar
1/2 c. butter or margarine, softened
1/2 c. shortening
1 tsp. vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled
2 1/4 c. flour
1 tsp. baking soda
2 pkg. (4.67 oz each) foil-wrapped rectangular creme de menthe thin chocolate mints, unwrapped, coarsely chopped
1 1/2 c. semisweet chocolate chunks
Heat oven to 350*. In large bowl, beat brown sugar, sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking chocolate. On low speed, beat in flour and baking soda until well blended. Reserve 1 c. of the chopped mints. Stir remaining mints and the chocolate chunks into dough. On ungreased cookie sheets, drop dough by 1/4 cupfuls 2 inches apart. Bake 11-15 minutes or until centers of cookies no longer look moist. Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.
3/4 c. packed brown sugar
3/4 c. sugar
1/2 c. butter or margarine, softened
1/2 c. shortening
1 tsp. vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled
2 1/4 c. flour
1 tsp. baking soda
2 pkg. (4.67 oz each) foil-wrapped rectangular creme de menthe thin chocolate mints, unwrapped, coarsely chopped
1 1/2 c. semisweet chocolate chunks
Heat oven to 350*. In large bowl, beat brown sugar, sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking chocolate. On low speed, beat in flour and baking soda until well blended. Reserve 1 c. of the chopped mints. Stir remaining mints and the chocolate chunks into dough. On ungreased cookie sheets, drop dough by 1/4 cupfuls 2 inches apart. Bake 11-15 minutes or until centers of cookies no longer look moist. Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.
Saturday, March 6, 2010
Chocolate-Caramel Bars
1 box devil's food cake mix
3/4 c. butter or margarine, softened
1 egg
2 c. quick cooking oats
1 (14 oz) bag caramels, unwrapped
1/4 c. milk
1/2 c. semisweet chocolate chips
1/2 c. chopped pecans, if desired
Heat oven to 350*. Generously grease or spray bottom and sides of a 9x13 inch pan. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed. Stir in oats until crumbly. Reserve 1 1/2 c. cake mixture. Press remaining mixture in pan. In saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top. Bake 22-28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes.
1 box devil's food cake mix
3/4 c. butter or margarine, softened
1 egg
2 c. quick cooking oats
1 (14 oz) bag caramels, unwrapped
1/4 c. milk
1/2 c. semisweet chocolate chips
1/2 c. chopped pecans, if desired
Heat oven to 350*. Generously grease or spray bottom and sides of a 9x13 inch pan. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed. Stir in oats until crumbly. Reserve 1 1/2 c. cake mixture. Press remaining mixture in pan. In saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top. Bake 22-28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes.
Warm Toasted Marshmallow S'more Bars
1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1 c. graham cracker crumbs
1 c. butter or margarine. melted
3 c. milk chocolate chips
4 1/2 c. mini marshmallows
Heat oven to 375*. In large bowl, stir together cookie mix and cracker crumbs. Stir in melted butter until soft dough forms. Press into greased 9x13 pan. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over baked layer. Let stand 3-5 minutes until chocolate begins to melt. Spread chocolate evenly over baked layer. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4-5 inches from heat 20-30 seconds or until marshmallows are toasted. Cool 10 minutes. Serve warm. Store any remaining bars tightly covered.
1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1 c. graham cracker crumbs
1 c. butter or margarine. melted
3 c. milk chocolate chips
4 1/2 c. mini marshmallows
Heat oven to 375*. In large bowl, stir together cookie mix and cracker crumbs. Stir in melted butter until soft dough forms. Press into greased 9x13 pan. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over baked layer. Let stand 3-5 minutes until chocolate begins to melt. Spread chocolate evenly over baked layer. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4-5 inches from heat 20-30 seconds or until marshmallows are toasted. Cool 10 minutes. Serve warm. Store any remaining bars tightly covered.
Chocolate Crinkles
1 c. sugar
2 Tbsp. butter or margarine, softened
1 tsp. vanilla
2 oz unsweetened baking chocolate, melted and cooled
2 eggs
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. powdered sugar
In large bowl, mix sugar, butter, vanilla and chocolate. Stir in eggs, one at at time. Stir in flour, powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 350*. Grease or spray cookie sheet. Make a ball, roll around to coat in powdered sugar. Bake 10-12 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet to cooling rack.
1 c. sugar
2 Tbsp. butter or margarine, softened
1 tsp. vanilla
2 oz unsweetened baking chocolate, melted and cooled
2 eggs
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. powdered sugar
In large bowl, mix sugar, butter, vanilla and chocolate. Stir in eggs, one at at time. Stir in flour, powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 350*. Grease or spray cookie sheet. Make a ball, roll around to coat in powdered sugar. Bake 10-12 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet to cooling rack.
White Chocolate Chunk Macadamia Cookies
1 c. packed brown sugar
1/2 c. sugar
1/2 c. butter or margarine, softened
1/2 c. shortening
1 tsp. vanilla
1 egg
2 1/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 (6oz) pkg. white chocolate baking bars, cut into 1/4- to 1/2-inch chunks
1 (3.5oz) jar macadamia nuts, coarsely chopped
Heat oven to 350*. In large bowl, beat sugars, butter, shortening, vanilla and egg with electric mixer on medium until light and fluffy. Stir in flour, soda, and salt. Stir in baking bar chunks and the nuts. Drop by teaspoonful on ungreased cookie sheet. Bake 11-13 minutes or until light brown. Cool 1-2 minutes;remove from cookie sheet to rack.
Friday, March 5, 2010
Pumpkin Roll
3 eggs
3/4 c. flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
1 c. finely chopped walnuts, optional
Sifted powdered sugar
Cream Filling
1 8oz. pkg. cream cheese, softened
1/4 c. butter or margarine, softened
1/2 tsp. vanilla
1 c. powdered sugar
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1 inch jelly roll pan, I use parchment paper instead. Set aside. In bowl combine flour, cinnamon, baking powder, ginger, salt, pumpkin pie spice, and nutmeg; set aside. Preheat oven to 375*. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in the sugar. Stir in the pumpkin and lemon juice. Fold flour mixture into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts. Bake about 15 minutes or until the top springs back. Immediately loosen edges of cake from pan and turn cake out onto a towl sprinkled with powdered sugar. Remove parchment paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool for 10 minutes. Meanwhile prepare filling. In a small bowl beat the cream cheese, 1/4 c. butter or margarine, and 1/2 tsp. vanilla with an electric mixer on medium speed until smooth. Gradually add 1 c. powdered sugar, beating after each addition. Unroll cake; remove from towel. Spread cake with the filling to within 1 inch of edges. Roll up cake; trim ends. Cover; chill for 2-48 hours.
Yummy Broccoli and Potato Soup
10 medium potatoes, washed and peeled and cubed
1 (10 oz) pkg. frozen broccoli or fresh (2 cups)
1 pkg. bacon
1 medium onion
2 cloves garlic
1/2 tsp. fresh grated ginger
2 Tbsp. butter
1 quart Heavy whipping cream
1 c. water
salt and pepper to taste
1 can corn
Begin by cooking the potatoes for 10 minutes in boiling water. Set aside 1/2 for the soup in chunks and the other 1/2 set aside to make creamy. Cook broccoli, and then blend in the blender. Pour into stock pot or slow cooker. Cook onion, garlic and cut the bacon into little squares and cook all together till bacon is cooked thru about 7 minutes. Then add to pan. Using blender add heavy whipping cream and potatoes together and blend till smooth. Add to pan with water. Open and drain can of corn and pour it in the pan or slow cooker. Stir all ingredients together, and then if you are using slow cooker put on low for 1 hour stirring every 15 minutes, and then put on warm. If using a pot, on medium heat warm thru about 15 minutes and then serve. This soup freezes very well and is great on a snow day. Serve with homemade bread or rolls.
Quick Dinner Rolls
1/2 c. milk
1/4 c. sugar
2 tsp. salt
3 envelopes yeast
3 Tbsp. butter or margarine
1 1/2 c. warm water (105-115*F)
5-6 cups flour
Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in large mixing bowl. Add lukewarm milk mixture and 4 1/2 c. flour. Beat with electric mixer for 2 minutes. Continue beating and add remaining flour 1/2 c. at a time. Knead for 5 minutes. Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes. Turn dough onto lightly floured surface. Shape onto roll. Cover. Let rise in slightly wamr oven about 15 minutes. If you turn oven on to 425* for 1 minute and then turn oven off it will be warm enough to rise. Then Bake at 425* for 12 minutes or till lightly golden brown. Makes 24.
Thursday, March 4, 2010
Buffalo Chicken Dip
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces, Optional
1 (8 ounce) box chicken-flavored crackers
Directions
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces, Optional
1 (8 ounce) box chicken-flavored crackers
Directions
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Grapefruit Yogurt Cake
Adapted loosely from Ina Garten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.
Adapted loosely from Ina Garten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.
Blue Moon Diner Cap'n Crunch French Toast
- serves 4 serious eaters-
Ingredients
3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap'n Crunch cereal
8 to 10 slices thick-sliced white bread
Butter for cooking
For the topping:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 cups frozen wild Maine blueberries defrosted
Procedure
1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
2. Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
3. Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.
5. For the optional whipped cream topping, which may be gilding the lilly: Beat the cream, confectioners' sugar, vanilla with a large bowl in a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.
- serves 4 serious eaters-
Ingredients
3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap'n Crunch cereal
8 to 10 slices thick-sliced white bread
Butter for cooking
For the topping:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 cups frozen wild Maine blueberries defrosted
Procedure
1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
2. Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
3. Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.
5. For the optional whipped cream topping, which may be gilding the lilly: Beat the cream, confectioners' sugar, vanilla with a large bowl in a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.
SUGAR COOKIES WITH CREAM CHEESE
1 (8oz.) cream cheese, softened
1 c. powdered sugar, packed
¾ c. butter, softened
1 t. vanilla
½ t. salt
2 ¼ c. flour
½ t. baking soda
Cream cream cheese with electric mixer for 1 minute. Add butter; mix 1 more minute. Add vanilla and powdered sugar; mix well. In a separate bowl, with a wire whisk, blend salt, baking soda, and flour. Add to cream cheese mixture. Mix with a wooden spoon until smooth. Heat oven to 325 degrees. On a large, flat surface, sprinkle a thin layer of powdered sugar; roll out ½ of dough on it to ½ inch thick. Cut out into desired shapes; place shapes on cookie sheets. Bake shapes about 10 minutes or until signs of browning on edges barely begin to appear. Remove promptly from oven. With an egg flipper, remove cookies to wire rack to cool completely. Be very careful to not distort shapes as they will still be pliable until they are fully cooled.
Frost with favorite topping. These cookies freeze well.
YIELD: 24 cookies
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