Ingredients
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
9.25.2011
Berry Good Smoothie II recipe.
Ingredients
1 nectarine, pitted
3/4 cup strawberries, hulled
3/4 cup blueberries, rinsed and drained
1/3 cup nonfat dry milk powder
1 cup crushed ice
Directions
In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. pour into glasses and serve.
1 nectarine, pitted
3/4 cup strawberries, hulled
3/4 cup blueberries, rinsed and drained
1/3 cup nonfat dry milk powder
1 cup crushed ice
Directions
In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. pour into glasses and serve.
Baked Apple-Raisin Stuffing recipe.
Ingredients
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
Beef Wellington recipe.
Ingredients
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
Directions
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
Directions
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Better Cheddar Chicken recipe.
Ingredients
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
Amy's Cheesy Green Bean Casserole recipe.
Ingredients
2 (15.5 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
1 tablespoon fresh minced garlic
1 tablespoon garlic and herb seasoning blend
salt and ground black pepper to taste
1 (6 ounce) can French fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Mix the green beans with the mushroom soup, Cheddar cheese, garlic, and garlic and herb seasoning blend. Season to taste with salt and pepper. Spoon the bean mixture into the prepared baking dish.
Bake in preheated oven until bubbly, about 30 minutes. Remove from oven, and sprinkle the top with French fried onions. Return to oven, and bake until onions are golden brown, about 5 minutes more.
2 (15.5 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
1 tablespoon fresh minced garlic
1 tablespoon garlic and herb seasoning blend
salt and ground black pepper to taste
1 (6 ounce) can French fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Mix the green beans with the mushroom soup, Cheddar cheese, garlic, and garlic and herb seasoning blend. Season to taste with salt and pepper. Spoon the bean mixture into the prepared baking dish.
Bake in preheated oven until bubbly, about 30 minutes. Remove from oven, and sprinkle the top with French fried onions. Return to oven, and bake until onions are golden brown, about 5 minutes more.
Amber's Devils on Horseback recipe.
Ingredients
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
lemon pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
lemon pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
Almond-Crusted Halibut Crystal Symphony recipe.
Ingredients
1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1/3 cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten
Directions
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.
1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1/3 cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten
Directions
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.
Beef and Potato Nacho Casserole recipe.
Ingredients
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
Apple Pan Dowdy recipe.
Ingredients
4 cups peeled and sliced apples
1 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons vinegar
1 cup water
1 teaspoon vanilla extract
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
2 1/2 tablespoons shortening
3/4 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.
4 cups peeled and sliced apples
1 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons vinegar
1 cup water
1 teaspoon vanilla extract
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
2 1/2 tablespoons shortening
3/4 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.
Bran Flakes Muffins with Raisins recipe.
Ingredients
1 cup bran flakes cereal with raisins
3/4 cup milk
1/4 cup shortening
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Combine raisin bran cereal and milk. Let stand until mixture is moistened. Beat in egg and shortening. Mix in flour, baking powder, salt and sugar, stirring only until combined. Fill greased muffin pans 2/3 full.
Bake in preheated oven for 30 minutes, until toothpick inserted into center of a muffin comes out clean.
1 cup bran flakes cereal with raisins
3/4 cup milk
1/4 cup shortening
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Combine raisin bran cereal and milk. Let stand until mixture is moistened. Beat in egg and shortening. Mix in flour, baking powder, salt and sugar, stirring only until combined. Fill greased muffin pans 2/3 full.
Bake in preheated oven for 30 minutes, until toothpick inserted into center of a muffin comes out clean.
Bourbon Balls II recipe.
Ingredients
1 cup vanilla wafer crumbs
1 cup chopped pecans
1 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/4 cup bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners' sugar for decoration
Directions
Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa.
Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate.
1 cup vanilla wafer crumbs
1 cup chopped pecans
1 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/4 cup bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners' sugar for decoration
Directions
Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa.
Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate.
B and L's Strawberry Smoothie recipe.
Ingredients
8 strawberries, hulled
1/2 cup skim milk
1/2 cup plain yogurt
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
Directions
In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
8 strawberries, hulled
1/2 cup skim milk
1/2 cup plain yogurt
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
Directions
In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
BREAKSTONE'S Creamy Chicken Chipotle Skillet recipe.
Ingredients
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
Directions
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream.
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
Directions
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream.
Banana-Chocolate Chip Cake recipe.
Ingredients
4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/3 cups mashed fully ripe bananas
1/2 cup KNUDSEN Sour Cream
1 1/2 cups flour
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 tablespoon milk
Directions
Heat oven to 350 degrees F.
Chop 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave remaining chocolate square in small microwaveable bowl on HIGH 1 minute or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.
4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/3 cups mashed fully ripe bananas
1/2 cup KNUDSEN Sour Cream
1 1/2 cups flour
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 tablespoon milk
Directions
Heat oven to 350 degrees F.
Chop 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave remaining chocolate square in small microwaveable bowl on HIGH 1 minute or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.
Baked Cheesecake Squares recipe.
Ingredients
1/3 cup shortening
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
6 1/2 tablespoons cream cheese
2 tablespoons milk
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F. Grease 8 inch square baking pan.
To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.
Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.
To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.
Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
1/3 cup shortening
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
6 1/2 tablespoons cream cheese
2 tablespoons milk
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F. Grease 8 inch square baking pan.
To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.
Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.
To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.
Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
Aurilla's Anise Biscuit Mix Cookies recipe.
Ingredients
5 cups buttermilk baking mix
1 cup all-purpose flour
2 cups white sugar
3/4 cup water
1 tablespoon anise extract
1 cup chopped pecans
2 cups confectioners' sugar
3 tablespoons water
1 teaspoon anise extract
3 drops red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together buttermilk baking mix, flour, sugar, and nuts. In another smaller bowl, whisk together eggs, anise extract, and water. Pour liquid over the dry ingredients and stir until well combined. Dough should have a dry consistency like biscuit dough. Roll dough into walnut sized balls and place on a cookie sheet. Bake in the preheated oven for 12 to 15 minutes. Cookies should be a light golden brown. Remove to cool on a rack. When cool, paint with glaze.
For glaze: Mix confectioners' sugar with anise extract and food coloring. Add water 1 tablespoon at a time. Stir until smooth. Water may be adjusted to give the glaze a creamy paint-like consistency. Paint the cookies with a pastry brush, or dip them in the glaze with a slotted spoon. Let the cookies dry on waxed paper or on cooling racks. If you do not glaze the cookies, they will become rock-hard in texture.
5 cups buttermilk baking mix
1 cup all-purpose flour
2 cups white sugar
3/4 cup water
1 tablespoon anise extract
1 cup chopped pecans
2 cups confectioners' sugar
3 tablespoons water
1 teaspoon anise extract
3 drops red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together buttermilk baking mix, flour, sugar, and nuts. In another smaller bowl, whisk together eggs, anise extract, and water. Pour liquid over the dry ingredients and stir until well combined. Dough should have a dry consistency like biscuit dough. Roll dough into walnut sized balls and place on a cookie sheet. Bake in the preheated oven for 12 to 15 minutes. Cookies should be a light golden brown. Remove to cool on a rack. When cool, paint with glaze.
For glaze: Mix confectioners' sugar with anise extract and food coloring. Add water 1 tablespoon at a time. Stir until smooth. Water may be adjusted to give the glaze a creamy paint-like consistency. Paint the cookies with a pastry brush, or dip them in the glaze with a slotted spoon. Let the cookies dry on waxed paper or on cooling racks. If you do not glaze the cookies, they will become rock-hard in texture.
Black Bean Salsa recipe.
Ingredients
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
BBQ Beer Brat Kabobs recipe.
Ingredients
1 (19 ounce) package Bob Evans� Beer Bratwurst, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
2 cups fresh button mushroom caps
1 medium red onion, cut into 1-inch pieces
2 cups Bob Evans� Wildfire BBQ Sauce
6 (10 inch) wooden skewers
Directions
Soak wooden skewers in water 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill or broil kabobs 12 to 15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers.
1 (19 ounce) package Bob Evans� Beer Bratwurst, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
2 cups fresh button mushroom caps
1 medium red onion, cut into 1-inch pieces
2 cups Bob Evans� Wildfire BBQ Sauce
6 (10 inch) wooden skewers
Directions
Soak wooden skewers in water 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill or broil kabobs 12 to 15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers.
Broccoli Salad I recipe.
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Bruschetta with Hummus recipe.
Ingredients
1 (14 ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 teaspoon chopped fresh garlic
1/4 teaspoon ground cumin
2 teaspoons olive oil
1/4 cup butter, softened
12 slices ciabatta bread
1/4 cup grated Parmesan cheese
1 teaspoon paprika
24 slices roma (plum) tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
Directions
For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
1 (14 ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 teaspoon chopped fresh garlic
1/4 teaspoon ground cumin
2 teaspoons olive oil
1/4 cup butter, softened
12 slices ciabatta bread
1/4 cup grated Parmesan cheese
1 teaspoon paprika
24 slices roma (plum) tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
Directions
For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
Butterscotch Biscotti recipe.
Ingredients
1/2 cup butter
1 cup packed brown sugar
5 tablespoons bourbon whiskey
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1 cup whole almonds
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.
1/2 cup butter
1 cup packed brown sugar
5 tablespoons bourbon whiskey
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1 cup whole almonds
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.
Artichoke Cheese Dip recipe.
Ingredients
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
Autumn Beef Stew recipe.
Ingredients
12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Directions
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Directions
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Broccoli with Orange Sauce recipe.
Ingredients
1 pound fresh or frozen broccoli spears
4 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup orange juice
1 teaspoon grated orange peel
1 medium navel orange, thinly sliced
Directions
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened.
Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
1 pound fresh or frozen broccoli spears
4 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup orange juice
1 teaspoon grated orange peel
1 medium navel orange, thinly sliced
Directions
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened.
Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
Buffalo Chicken Wraps recipe.
Ingredients
1 tablespoon vegetable oil
1 tablespoon butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1/4 cup hot sauce
4 (10 inch) flour tortillas
2 cups shredded lettuce
1 celery stalk, diced
1/2 cup blue cheese dressing
Directions
Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
1 tablespoon vegetable oil
1 tablespoon butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1/4 cup hot sauce
4 (10 inch) flour tortillas
2 cups shredded lettuce
1 celery stalk, diced
1/2 cup blue cheese dressing
Directions
Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
Baked Maryland Lump Crab Cakes recipe.
Ingredients
1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product
1 pound lump crab meat
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product
1 pound lump crab meat
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Apple Pie Bread recipe.
Ingredients
3 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 1/2 cups milk
2 tablespoons vegetable oil
1 1/2 cups diced apples
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and cloves. In a separate bowl, mix together milk, egg and oil until well blended. Stir milk mixture into flour mixture. Fold in apple. Pour into prepared pan.
Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center. Cool in pan 10 minutes before removing to wire rack to cool completely.
3 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 1/2 cups milk
2 tablespoons vegetable oil
1 1/2 cups diced apples
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and cloves. In a separate bowl, mix together milk, egg and oil until well blended. Stir milk mixture into flour mixture. Fold in apple. Pour into prepared pan.
Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center. Cool in pan 10 minutes before removing to wire rack to cool completely.
Ann's Sister's Meatloaf Recipe recipe.
Ingredients
2 pounds lean ground beef
1 1/2 cups dry bread crumbs
1/4 cup ketchup
1 teaspoon monosodium glutamate (MSG)
1/2 cup warm water
1 (1 ounce) package dry onion soup mix
2 slices bacon
1 (8 ounce) can tomato sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.
Bake in preheated oven for 1 hour.
2 pounds lean ground beef
1 1/2 cups dry bread crumbs
1/4 cup ketchup
1 teaspoon monosodium glutamate (MSG)
1/2 cup warm water
1 (1 ounce) package dry onion soup mix
2 slices bacon
1 (8 ounce) can tomato sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.
Bake in preheated oven for 1 hour.
Anise Almond Loaf recipe.
Ingredients
3/4 cup water (70 to 80 degrees F)
1/4 cup butter or margarine, softened
1/4 cup sugar
1/2 teaspoon salt
3 cups bread flour
1 teaspoon anise seed
2 teaspoons active dry yeast
1/2 cup chopped almonds
Directions
In bread machine pan, place first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add almonds.
3/4 cup water (70 to 80 degrees F)
1/4 cup butter or margarine, softened
1/4 cup sugar
1/2 teaspoon salt
3 cups bread flour
1 teaspoon anise seed
2 teaspoons active dry yeast
1/2 cup chopped almonds
Directions
In bread machine pan, place first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add almonds.
Beef Heart en Mole recipe.
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans
Directions
Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans
Directions
Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
Aunt Betz Cookies recipe.
Ingredients
1 cup white sugar
3/4 cup butter
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
12 ounces semisweet chocolate chips
3 tablespoons peanut butter
1/2 cup chopped walnuts
1/2 cup shredded coconut
Directions
Beat eggs. Combine eggs, sugar, and butter or margarine in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Turn off heat. Add the crumbs, marshmallows and coconut.
Spread mixture into a lightly buttered 9x13 inch dish.
Melt the chocolate chips and peanut butter together and spread over the top of the bars. Refrigerate overnight. Cut into small squares to serve.
1 cup white sugar
3/4 cup butter
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
12 ounces semisweet chocolate chips
3 tablespoons peanut butter
1/2 cup chopped walnuts
1/2 cup shredded coconut
Directions
Beat eggs. Combine eggs, sugar, and butter or margarine in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Turn off heat. Add the crumbs, marshmallows and coconut.
Spread mixture into a lightly buttered 9x13 inch dish.
Melt the chocolate chips and peanut butter together and spread over the top of the bars. Refrigerate overnight. Cut into small squares to serve.
American-Style Red Beans and Rice recipe.
Ingredients
1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 1/2 cups tomato sauce
4 1/2 cups water, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice
Directions
In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.
1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 1/2 cups tomato sauce
4 1/2 cups water, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice
Directions
In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.
A Piece of the Tropics Pie recipe.
Ingredients
1 (8 ounce) can crushed pineapple, with juice
1 cup sugar
1 cup light corn syrup
2 1/2 tablespoons all-purpose flour
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
1/2 cup chopped maraschino cherries
3 eggs, beaten
1 teaspoon vanilla extract
1 (9 inch) unbaked deep dish pie crust
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter.
Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.
1 (8 ounce) can crushed pineapple, with juice
1 cup sugar
1 cup light corn syrup
2 1/2 tablespoons all-purpose flour
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
1/2 cup chopped maraschino cherries
3 eggs, beaten
1 teaspoon vanilla extract
1 (9 inch) unbaked deep dish pie crust
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter.
Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.
Auto Parts Chicken recipe.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
Brocomole Dip recipe.
Ingredients
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
Brownie Chocolate Chip Cheesecake recipe.
Ingredients
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
Arugula Persimmon Pear Salad recipe.
Ingredients
1 teaspoon Dijon mustard
1/2 lemon, juiced
1/4 cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
1/2 cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste
Directions
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
1 teaspoon Dijon mustard
1/2 lemon, juiced
1/4 cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
1/2 cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste
Directions
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
Braided Peach Strudel recipe.
Ingredients
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well drained
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 teaspoon vanilla extract
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
2 tablespoons coarse sugar or granulated sugar
Directions
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well drained
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 teaspoon vanilla extract
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
2 tablespoons coarse sugar or granulated sugar
Directions
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
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