Ingredients
1/2 cup creamy Parmesan Romano salad dressing
2 tablespoons snipped chives
4 cups torn Bibb or Boston lettuce
1 medium red onion, thinly sliced and separated into rings
1 cup shredded Cheddar cheese
1/4 cup real bacon bits
Directions
In a small bowl, combine the salad dressing and chives. In a salad bowl, toss the lettuce, onion, cheese and bacon. Serve with dressing.
9.13.2011
A Little Country Pumpkin Cake recipe.
Ingredients
Ingredients for Cake:
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup Crisco� Baking Sticks All-Vegetable Shortening, melted
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
Ingredients for Frosting:
1/4 cup Crisco� Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups Confectioners' sugar
3 tablespoons milk
1 tablespoon vanilla extract
Chopped nuts
Directions
Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO� Butter Flavor Shortening or CRISCO� Shortening. Flour lightly.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, melted CRISCO� Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt CRISCO� Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
Frost top and side of cake. Press nuts into side of cake and around outside top edge.
Ingredients for Cake:
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup Crisco� Baking Sticks All-Vegetable Shortening, melted
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
Ingredients for Frosting:
1/4 cup Crisco� Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups Confectioners' sugar
3 tablespoons milk
1 tablespoon vanilla extract
Chopped nuts
Directions
Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO� Butter Flavor Shortening or CRISCO� Shortening. Flour lightly.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, melted CRISCO� Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt CRISCO� Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
Frost top and side of cake. Press nuts into side of cake and around outside top edge.
Apricot-Orange Glazed Carrots recipe.
Ingredients
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
Banana Nut Brownies recipe.
Ingredients
1/2 cup butter or margarine, melted and cooled
1 cup sugar
3 tablespoons baking cocoa
2 eggs, lightly beaten
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed ripe banana
1/2 cup chopped walnuts
confectioners' sugar
Directions
In a bowl, combine butte, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts.
Pour into a greased 9-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until brownies test done. Cool on a wire rack. Just before serving, dust with confectioners' sugar if desired.
1/2 cup butter or margarine, melted and cooled
1 cup sugar
3 tablespoons baking cocoa
2 eggs, lightly beaten
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed ripe banana
1/2 cup chopped walnuts
confectioners' sugar
Directions
In a bowl, combine butte, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts.
Pour into a greased 9-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until brownies test done. Cool on a wire rack. Just before serving, dust with confectioners' sugar if desired.
Bread Pudding I recipe.
Ingredients
5 cups day-old bread cubes
4 cups scalded milk
1/2 cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
1/2 tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
5 cups day-old bread cubes
4 cups scalded milk
1/2 cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
1/2 tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
Basic Corn Muffins recipe.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Applesauce Custard Pie recipe.
Ingredients
1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
Bake in preheated oven for 30 to 40 minutes or until set in center.
1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
Bake in preheated oven for 30 to 40 minutes or until set in center.
Apple Stick Salad recipe.
Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
3 tart apples - peeled, cored and julienned
2/3 cup chopped onion
1/2 cup chopped dill pickles
Directions
In a small bowl, combine sugar and vinegar.
In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.
1/2 cup white sugar
1/2 cup distilled white vinegar
3 tart apples - peeled, cored and julienned
2/3 cup chopped onion
1/2 cup chopped dill pickles
Directions
In a small bowl, combine sugar and vinegar.
In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.
BBQ Sauce for Chicken recipe.
Ingredients
3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste
Directions
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.
3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste
Directions
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.
Autumn Pork Chops recipe.
Ingredients
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's� Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
Directions
Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's� Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
Directions
Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
Asparagus Crab Au Gratin recipe.
Ingredients
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Apple-Leek Pork Chops recipe.
Ingredients
2 (4 ounce) lean boneless pork loin chops
2 teaspoons canola oil
1 tart green apple, sliced
1 medium leek, white portion only, sliced
1 cup unsweetened apple juice
1/2 teaspoon grated orange peel
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 cups cooked wild rice or long grain rice
Directions
In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
2 (4 ounce) lean boneless pork loin chops
2 teaspoons canola oil
1 tart green apple, sliced
1 medium leek, white portion only, sliced
1 cup unsweetened apple juice
1/2 teaspoon grated orange peel
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 cups cooked wild rice or long grain rice
Directions
In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Asian Chicken and Rice recipe.
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Golden Mushroom Soup
1 1/2 cups water
1 (1.25 ounce) package teriyaki seasoning mix
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups uncooked instant white rice
Directions
Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 min. or until done.
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Golden Mushroom Soup
1 1/2 cups water
1 (1.25 ounce) package teriyaki seasoning mix
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups uncooked instant white rice
Directions
Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 min. or until done.
Ali's Greek Tortellini Salad recipe.
Ingredients
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
Directions
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
Directions
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
Beef and Broccoli Salad recipe.
Ingredients
1 1/2 pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon prepared horseradish, or to taste
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup olive oil
3 tablespoons sour cream
3/4 pound thick sliced deli roast beef, cut into 1/2-inch pieces
2 1/2 cups cherry tomatoes, halved
6 green onions cut diagonally into thin slices
Directions
Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.
To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.
Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.
1 1/2 pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon prepared horseradish, or to taste
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup olive oil
3 tablespoons sour cream
3/4 pound thick sliced deli roast beef, cut into 1/2-inch pieces
2 1/2 cups cherry tomatoes, halved
6 green onions cut diagonally into thin slices
Directions
Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.
To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.
Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.
Butter Crisps recipe.
Ingredients
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
Adobo Chicken with Ginger recipe.
Ingredients
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
Directions
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
Directions
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Apple Muffins recipe.
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Al's Sufferin' Succotash recipe.
Ingredients
1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)
Directions
In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)
Directions
In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Bread and Celery Stuffing recipe.
Ingredients
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth
Directions
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth
Directions
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Baked Trout Saratoga recipe.
Ingredients
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
Bean Casserole recipe.
Ingredients
2 tablespoons olive oil
1 large onion, sliced
1 medium carrot, sliced
2 cloves garlic, finely chopped
1 teaspoon white sugar
1 red bell pepper, seeded and chopped
6 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (14.5 ounce) can red kidney beans, drained
1/2 teaspoon salt
ground black pepper to taste
1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
2 tablespoons olive oil
1 large onion, sliced
1 medium carrot, sliced
2 cloves garlic, finely chopped
1 teaspoon white sugar
1 red bell pepper, seeded and chopped
6 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (14.5 ounce) can red kidney beans, drained
1/2 teaspoon salt
ground black pepper to taste
1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
Brunch Peanut Butter Muffins recipe.
Ingredients
CRISCO� Original No-Stick Cooking Spray
2 cups PILLSBURY BEST� All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1/3 cup Crisco� All-Vegetable Oil
3 tablespoons sugar
3 tablespoons PILLSBURY BEST� All Purpose Flour
3 tablespoons Jif� Creamy Peanut Butter or Jif� Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
CRISCO� Original No-Stick Cooking Spray
2 cups PILLSBURY BEST� All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1/3 cup Crisco� All-Vegetable Oil
3 tablespoons sugar
3 tablespoons PILLSBURY BEST� All Purpose Flour
3 tablespoons Jif� Creamy Peanut Butter or Jif� Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
Almond Crusted Pork with Apple-Rosemary Sauce recipe.
Ingredients
1 cup ground almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
Apple-Rosemary Sauce
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1/4 teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
1/2 cup apple cider
1 1/4 cups heavy cream
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
1 cup ground almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
Apple-Rosemary Sauce
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1/4 teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
1/2 cup apple cider
1 1/4 cups heavy cream
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
Beer Braised Turnips recipe.
Ingredients
1 large turnip - peeled, halved lengthwise, and sliced 1/2-inch thick
2 tablespoons butter, cut into small pieces
1 (12 fluid ounce) bottle dark beer, or amount to cover
1 pinch dried savory
salt to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.
Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.
1 large turnip - peeled, halved lengthwise, and sliced 1/2-inch thick
2 tablespoons butter, cut into small pieces
1 (12 fluid ounce) bottle dark beer, or amount to cover
1 pinch dried savory
salt to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.
Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.
Aunt Murna's Jam Cake recipe.
Ingredients
1 cup raisins
1 (8 ounce) can crushed pineapple with juice
1 cup butter, softened
1 (12 ounce) jar blackberry jam
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
CARAMEL ICING:
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 cups sifted confectioners' sugar
Directions
Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until ingredients are combined. stir in raisins, pineapple and pecans. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 50 minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled cake.
1 cup raisins
1 (8 ounce) can crushed pineapple with juice
1 cup butter, softened
1 (12 ounce) jar blackberry jam
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
CARAMEL ICING:
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 cups sifted confectioners' sugar
Directions
Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until ingredients are combined. stir in raisins, pineapple and pecans. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 50 minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled cake.
Annemarie's Lemon Bars recipe.
Ingredients
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Directions
Preheat oven to 350 degrees F (180 degrees C).
To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Directions
Preheat oven to 350 degrees F (180 degrees C).
To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
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