Recipe Requests
Shared Recipes, Crafts
and Hints
Bakery Icing (Marge)
Rolled Fondant (Natalee)
Almond Paste Frosting (Winona)
Bit-O-Honey Pumpkin Cake with Cream Cheese Frosting
(Johnna Ford
and Lisa Trudeau)
Butter Crunch (English Toffee) (Mary B.)
Aztec Chocolate Cake (Sofia)
Chicken with Worcestershire (Jennifer)
Monkey Shake (Treva)
Potato Pups (Treva)
Chilled Cherry Delight (Treva)
Banana Nut Salad (Treva)
Recipe of the Week
Three-in-One Chocolate Chip Cookies
Forum Recipe
Tequila Rose (Chris in NM)
Restaurant Recipe
The Back Roads Coffee House Mookies
Gardening with Gary
Soil
Taro
Question of the Week
Crockpot Recipe
Chicken Fried Pork Chops
Other Recipes
Jell-O Jelly
Pineapple Soda
Turkey Reuben Casserole
Raspberry Cake Mix Bars
Avocado and Cream Cheese Dip
Impossibly Easy Italian Chicken Pie
Death by Cinnamon Dough
Chicken Turnovers
Colorful Sausage and Bell Peppers
Creole Rice Snack Cakes
Double Lemon Twist Cake
A question please,
What sort of shortening doesn�t require refrigeration? Please try to give me a generic name, rather than a brand since I live in England. Many thanks, ~ Lee
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Hi there,
I have encountered many cake recipes without eggs and this is especially
common in the US where health plays an important role. What is the function
of the eggs in the preparation of cakes? What will happen when eggs
are taken out from the recipe and what are the replacements for it?
Thanks. ~ kkchan, Malaysia
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Does anyone have a recipe for cranberry-orange nut fudge? Thanks. ~ Nina
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When I lived in Ft. Worth, Texas, a friend's mother used to make something she called "corn spoon". It was made in a skillet and involved a can of creamed corn. She might have baked it after cooking it on the stove....it was a cross between a corn pudding and a corn cake. Does anyone have a recipe for Texas Corn Spoon? Thanks. ~ Linda Abbott
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I'd love to have the recipe for the Apple Pancake that Ritzy's Cafe in Rolling Meadows, IL prepares. Not living in that area any longer and haven't found anything comparable. ~ Connie
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I really enjoy your website and have used some of your recipes. Do you have a recipe for Swedish Flop? It is a delicious cream filled coffee cake. It has yeast in the dough. Thank you. ~ Doris
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I am in need of a copy of the Owner's Manual for Galloping Gourmet Perfection-Aire Oven, model C2000. If anyone has one they are willing to part with, or is willing to Xerox theirs for me, please email me privately. I would be happy to purchase one, or reimburse anyone who can make a copy for me. Email address is (deleted) ~ Barb Pendergrass http://www.rafinachihuahuas.com
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I am looking for a recipe for Buffalo Chicken Wing Soup. I know it takes heavy cream, blue cheese. ~ Dorothy
Shared Recipes, Crafts and Hints
From Bonnie - Quick Tip...Hot boiling water will kill weeds in between patio blocks.
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Thanks so much to everyone who contributes to these. It means so much to me. I have been so down and sort of depressed as of late (divorced) and the recipes and crafts just lift my spirits. More thanks than I can say. May God bless you all. Somehow, could you pass this along to all your recipe contributors? Thanks again. ~ Missy
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For the subscriber with the question about sugar cookies being tough when re-rolling the dough. For the best ever sugar cookies always roll the dough in sifted powdered sugar NOT flour. The scraps can be rolled and you can't tell the difference. Test this by using different cutters to roll the second and even the third time and ask your family and friends to tell you which cookies were from the first, second and third rolls. Soft sugar cookies are an all time favorite of mine. ~ Jane Tripp
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Regarding the homemade play dough. I have made this for years. Add vanilla flavoring and give out pink balls of it to "make babies with" at baby showers. It smells just like a newborn baby and the best "baby" made out of play dough wins the contest.
I have some clear vanilla flavoring that I got from Mexico that is strong and the smell is heavenly. Try it! ~ Barbara Jo
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For Sherry, who was looking for the name of the icing you lay on wedding cakes, I think what you mean is �Royal Icing�. If you need a recipe, get back to me.
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Penny wanted to know how to remove grass stains from jeans. If you have access to a Stanley Products dealer, their Degreaser will dissolve the grass stains like magic. Just rub a little Degreaser directly on the stain and toss the jeans in the washing machine. That's what I used on my sons' chinos! ~ Malacha
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Brenda, I have found that as soon as the eggs are boiled and done, immediately pour water off and run cold water over the eggs for about 4 or 5 minutes. Then I just crack them and roll on drain board and they just peel right of in big chunks of shell. Hope this helps you. ~ Vickie
After I crack the shell I run the egg under cold water and the shell slips right off. ~ Barbara, Ohio
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I can't remember where I heard this, but I have tried it and it works.
After the eggs are cooked, drain off the water then shake the eggs against the sides of the pan. This will break the shells. Now run cold water into the pan and add ice cubes. Let set until cooled. By breaking the shells and cooling with water it allows the water into the shells making it easier to peel. ~ Mary B., Michigan
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This is the recipe I received when I took cake decorating lessons waaaaaaaaaaaaayyyy back in l959 ~ Marge
1 pound powdered sugar
1/2 cup Crisco
2 teaspoons vanilla extract
Pinch of salt
1/2 cup water
Combine ingredients and beat 5 to 10 minutes.
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Wedding cake decorating
http://www.pastrywiz.com/wedding
Barbara, Ohio
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Hi, Linda ~ This is the answer I received for Sherry's question from my wedding cake maker cousin, Natalee. Regards, Cara ~ The icing you are asking about is called rolled fondant. Wilton makes a mix for it and I�m sure a recipe is easy to make. I, however, have not even attempted to make it as I have seen how easily it tears.
For Sherry from Natalee
As taught at The Wilton School
1 tablespoon gelatin
1 tablespoon cold water
1/2 cup glucose
1 tablespoon glycerin
2 tablespoons shortening
2 pounds powdered sugar
Put gelatin and water in small glass container in a small pan of boiling water. Leave until softened, then stir until dissolved. Add glucose and glycerin. Stir over very low heat until well blended. Add shortening.
Make well in center of powdered sugar. Pour liquid mixture into sugar. Stir with wooden spoon, then mix with hands and knead until smooth. Spray table and rolling pin with Pam, then dust with powdered sugar and cornstarch to roll fondant.
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For Sherry from Winona
Source: recipegoldmine.com
1 pound almonds
1 pound confectioners sugar
3 egg whites
1 teaspoon almond extract
Blanch or skin almonds and put through food chopper, using medium blade. Mix in sifted confectioners sugar. Beat egg whites slightly, then mix them in. Add almond extract. Because this makes a heavy and stiff paste, place it on the cooled cake, and work it into a smooth even layer with hands.
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Johnna Ford and Lisa Trudeau both sent in the same recipe.
Here Elaine, I hope this is it. It sounds yummy! Lisa
Makes 18 to 20 pieces.
Pumpkin Cake:
5 (1.7 ounce) Bit-O-Honey Bars
1 cup canola oil
4 eggs
1 (15 ounce) can pure pumpkin
1 cup granulated sugar
2 teaspoons ground cinnamon
3/4 teaspoons ground cloves
1 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoons baking soda
2 cups all-purpose flour
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
2 ounces (1/2 stick) butter
1 teaspoon vanilla extract
4 cups confectioners� sugar
For the pumpkin bars : Heat the oven to 350 degrees F. Spray a 13 x 9-inch pan with nonstick spray.
Freeze the Bit-O-Honey Bars 10 minutes.
In the food processor, chop candy bars coarsely. Set aside.
In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix 30 seconds on high. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix on medium 1 minute, scraping down sides of the bowl.
Add the baking powder, baking soda and flour, and mix on low 30 seconds.
Fold in the chopped candy bars.
Pour the batter into a prepared pan and bake 25 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Cool completely before frosting.
For the cream cheese frosting: In a large mixing bowl using and electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes). Mix in the vanilla extract. Add the confectioners� sugar and beat until thoroughly incorporated. Spread the frosting evenly over the top of the cooled pumpkin bars. Cut into 2 x 3-inch squares.
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Here is my recipe for Butter Crunch. Many people have said it is better than the Heath bars. I have been making this for about 30 years. ~ Mary B., Michigan
1 cup butter
1 cup granulated sugar
1 tablespoon water
2 tablespoons corn syrup
1 1/2 pounds chocolate chips
2 1/2 pounds walnuts, finely chopped
Line a baking sheet with heavy duty foil and butter lightly. (Release Reynolds Wrap works great, but still butter it.)
Melt the chocolate in a double boiler, keeping warm until needed. (You won't have time if you wait until candy is done.)
Melt the butter in a heavy saucepan. Add the sugar slowly and stir until dissolved.
Add water and corn syrup, cover and continue cooking until mixture begins to boil, remove cover and cook, WITHOUT stirring, to hard crack stage (290 degrees F). Will be caramel-colored.
Pour candy immediately into the buttered foil lined pan. Let cool only a couple of minutes. (If cooled too much, you won't be able to turn it over without breaking.)
Spread half of the chocolate over the candy mixture. Top with 1/2 of the nuts, pressing into the chocolate.
Place a piece of foil over the top of the candy. Carefully remove the pan and place it upside down on top of the candy. Now is the tricky part. Carefully flip the pan and the candy it over to the uncovered side. Remove the foil and spread the rest of the chocolate over the candy and top with nuts.
Refrigerate until set. Break apart into bite size pieces.
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Shared with recipegoldmine.com by Sofia
This delicious cake will impress any guest with the hot touch of spices...
4 ounces (100-125g.) butter
5 1/2 ounces (150g) granulated sugar
3 eggs
3 ounces (80g) dark cacao powder
4 ounces flour
1/2 teaspoon vanilla extract
1 teaspoon baking powder or soda
2-3 teaspoons chili powder
Mix altogether and pour into buttered round shape. Bake at 345 degrees F (175 degrees C) for about 30 to 35 minutes. The cake should be quite creamy and soft inside
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Shared with recipegoldmine.com by Jennifer
Boneless, skinless chicken breasts
Worcestershire sauce
Soy sauce
Liquid Smoke seasoning
Italian seasoning
Celery seed
Arrange your chicken breasts in a 9 x 13-inch baking/cake pan. (I cut my chicken breasts in half...they cook faster and absorb more of the seasoning that way). Liberally sprinkle Worcestershire sauce over the chicken breasts, enough to cover the bottom of the baking pan. Then lightly sprinkle both the soy sauce and Liquid Smoke on the chicken. Then liberally sprinkle with Italian seasoning and lightly sprinkle celery seed. Bake uncovered at 325 degrees F until cooked through.
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Shared with recipegoldmine.com by Treva
Blend frozen banana slices, milk, peanut butter, vanilla extract and your choice of sweetener. You can substitute vanilla yogurt for the milk, vanilla extract and sweetener to make it faster. To make it lower carb, replace the milk with cottage cheese and it will taste creamier.
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Shared with recipegoldmine.com by Treva
8 hot dogs
2 cups mashed potatoes
1/2 teaspoon dry mustard
Split hot dogs the long way not quite all the way through. Fill split opening with mashed potatoes mixed with dry mustard. Sprinkle the top with paprika. Bake in 375 degree F oven for about 15 minutes or until heated through and slightly browned on top. Can also be topped with grated cheese.
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Shared with recipegoldmine.com by Treva
20 whole graham crackers
2 1/2 cups milk
2 (4 serving) packages instant chocolate pudding
1 3/4 cups Cool Whip
2 (21 ounce) cans cherry pie filling
Line 13 x 9 inch baking pan with some of the graham crackers, breaking crackers if necessary. Pour cold milk into a bowl, add pudding mix. With electric mixer at low speed, beat until well blended, 1 or 2 minutes. Let stand 5 minutes; then blend in Cool Whip. Spread half of pudding mixture over crackers. Add another layer of graham crackers. Top with remaining pudding mixture; then top with remaining crackers. Spread cherry pie filling over top of crackers. Chill 2 or 3 hours before serving.
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Shared with recipegoldmine.com by Treva
Serves 1.
1 tablespoon creamy peanut butter
1 tablespoon honey
1/4 cup mayonnaise or salad dressing
Bananas
Lemon juice
Bibb or Romaine leaves
Chopped peanuts
In a small bowl, stir together the peanut butter and honey. Blend in mayonnaise or salad dressing. Slice bananas diagonally into 1/2-inch slices; dip in lemon juice. Arrange banana slices on lettuce leaves on salad plates. Drizzle peanut butter mixture over bananas; sprinkle with nuts.
Which do we prefer? We love rich, moist bar cookies and these blondies are very good. But then, that's just our preference.
If you like, you can divide this recipe. Place about half of the dough in an 8 x 8-inch baking pan to make bar cookies and use the rest of the dough for drop or refrigerator cookies. This is an ideal solution for a smaller family: bake a half-batch of bar cookies now and refrigerator cookies several days later.
Blondie Chocolate Chip Cookies:
1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup walnuts
1 cup milk chocolate or semi-sweet chocolate chips
Heat the oven to 350 degrees.
1. Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy.
2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract.
3. Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed.
4. Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts.
5. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick. Use a spatula to pat the dough down and distribute it evenly in the pan.
6. Bake for 24 to 28 minutes or until the top is golden brown. Remove the pan to cool on a wire rack. After the cookies have cooled for 45 minutes or so, remove the cookies from the pan by grasping the ends of the foil or parchment paper and lift from the pan. Remove the cookies to a cutting board and cut them into the desired sizes and shapes using a ruler to measure the cuts uniformly and a sharp, serrated knife to cut through the nuts cleanly.
Chocolate Chip Drop Cookies:
Use the same recipe to make chocolate chip drop cookies. Instead of baking in a pan, drop rounded spoonfuls of dough on a greased baking sheet. Bake for nine to eleven minutes at 350 degrees. Remove the cookies to a wire rack to cool.
Chocolate Chip Refrigerator Cookies:
Use the same recipe to make chocolate chip refrigerator cookies. Roll the dough into two logs in wax paper with the logs being about 1 3/4 inches in diameter. Refrigerate the logs for a couple hours. Slice the logs into 3/8-inch thick slices with a sharp, serrated knife. Place the slices on a greased baking sheet. Bake for ten to twelve minutes at 350 degrees. Remove the cookies to a wire rack to cool.
Recipe courtesy of The Prepared Pantry.
Cook's Tip!
To reduce the fat content of canned broth, store it in the refrigerator so the fat will congeal and be easy to remove from the surface before using.
Posted by Chris in NM at recipegoldmine.com 2005/4/24 06:15
1 can Eagle Brand sweetened condensed milk
1 cup cream
2 teaspoons vanilla extract
1/4 cup - more or less - Smuckers Sundae Strawberry Syrup
1/2 to 1 cup tequila
Put all ingredients in a blender and mix well. Refrigerate. Serve. Keeps 2 to 3 weeks.
For more wonderful recipes, visit the Message Board.
Source: The Back Roads Coffee House, Sutter Creek - Shared by Pam Afpinall, original owner - Sunset's 1997 Recipe Annual
1 cup butter or margarine, room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups regular rolled oats
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1/2 cup sweetened shredded dried coconut
1/2 cup raisins
Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla extract; beat well.
In another bowl, combine oats, flour, salt and baking powder. Blend oat mixture with butter mixture. Stir in walnuts, coconut and raisins. Pack cookie dough into an ice cream scoop (4-ounce size) or 1/2-cup measuring cup. Scrape dough level with rim and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart. Bake at 350 degrees F until cookie edges are golden brown, about 20 minutes.
If using one oven, switch pans halfway through baking. Cool cookies on a rack. Serve or store airtight up to 2 days.
Ethel writes~
I have just moved into a house on the West Coast of British Columbia.
It has a well established yard, however I noticed that the flower beds
under the fir trees are not doing to well. What can I do to the soil
to make it more productive and which type of plants should I grow there?
Any help you can give me would be appreciated. (I live on Texada Island.)
A. Fir needles are not hospitable to many plants but not as bad as
Pine needles can be. Here are some suggestions to try and see which
grow well for you in your climate and location. Remember to trim the
lower tree branches and thin the upper ones to allow as much sunlight
as possible. Do not water too heavily and give no acidic fertilizer.
Pachysandra 'Silver Edge,' periwinkle, hostas, daffodils, grape hyacinth,
tulips, caladium, tangerine marigold, hydrangea, wintergreen (Gaultheria
procumbens) , impatiens, trillium, lungwort, Virginia bluebells, rhododendron,
cardinal flower, Jacob's ladder, Canadian ginger, saxifraga, heuchera,
hepatica, spring beauties, various ferns, Campanula takesimana (Korean
Bellflower), daylilies, azaleas and rhododendrons.
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Crissy writes~
Yesterday I came home from the local nursery with a plant called an
Imperial Taro. It is in the usual small container from the nursery.
The tag says it's mature height is 30". I have a pot I want to plant
it in that is big enough for when it is full grown. Is it OK to go ahead
and plant it in such a big pot to start off? Or should I pot up gradually?
I thought I heard something about "Don't put in too large of a pot"?
Can you clear things up for me, please? Also any growing tips would,
as always, be greatly appreciated.
A. Repot into a new clean pot with a diameter 2" in diameter greater
than the present one even though taro is a fast grower. Keep in that
pot until the roots have form a tight web on the interior and show the
need to spread into fresh potting mix, in about 6 months. Maximum diameter
should be around 12". Plant in a very well-drained potting mix with
added perlite or gravel as taro loves lots of water but too much can
lead to rot. Shallow planting will result in corms developing above
the ground surface and these exposed corms are more likely to be damaged
by insect pests and rodents. Water soon after planting to remove air
pockets. Fertilize every two months during the growing season with a
basic outdoor 20-20-20. Nitrogen seems to be the main requirement. Like
all tuberous crops, taro has a high requirement for potassium, which
is essential for starch formation. Mulching is beneficial provided the
soil is not too high in organic matter already. As mulch breaks down,
it improves growth rates by providing nutrients and improving soil structure
and soil moisture. Despite its hardiness, taro is susceptible to attack
by slugs, caterpillars and snails which may damage corms creating wounds
which provide entry of secondary disease organisms. Treat immediately
and keep the pots or garden areas weed-free to eliminate their hiding
places.
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Gary teaches classes and gives lectures on growth and care of various
indoor and outdoor plants, blooming or ornamental. He is also a master
judge and teacher. Gary earned both a Bachelor's and Master's degree
in Horticulture from Michigan State University and worked in research
there. He has served as show chairman and president on all California
state levels of the African Violet Society.
Last week Fran asked, "How can I get the crisp chewy crust in sourdough breads from my own oven like they get in the commercial ovens?"
Commercial ovens use steam and precise, high heat to get that chewy, crisp crust that we love in sourdough breads. It's not as easy, but we can get a similar crust from our kitchen ovens. To form the thick, chewy crust that is typical of sourdough and artisan breads, follow these instructions:
Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don't use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.
Heat the oven to 450 degrees. When the oven is hot and the bread is fully risen and is soft and puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. (Again, be very careful. Steam can burn badly. Turn your head away so that the rising steam doesn't reach your face.) Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first fifteen minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.
Let the bread bake at 450 degrees for fifteen minutes then reduce the temperature to 375 degrees and bake for total of 35 to 40 minutes. Check on the bread ten minutes before the baking should be complete. If the top is browning too quickly, tent the loaf with aluminum foil for the remainder of the baking to keep it from burning. The bread is done when the crust turns a dark golden brown and the internal temperature reaches 210 degrees. It is important that the bread is well-baked to drive moisture from the loaf. If the bread is under baked, the excess moisture will migrate to the crust and you will no longer have the dry chewy crust of a great artisan loaf.
Dennis Weaver at The Prepared Pantry.
The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here. ~ Linda
1/2 cup all-purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 (3/4 inch thick) pork loin chops, trimmed
2 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl combine flour, salt, mustard and garlic powder; dredge pork chops.
In a skillet brown the chops on both sides in oil. Place in crockpot.
Combine soup and water; pour over chops. Cover and cook on LOW for 6-8 hours or until meat is tender. Thicken juices and serve with the pork chops, if desired.
Cook's Tip!
Chop leftover tomatoes and add to soups, pasta sauce or stews, or puree with some chicken broth and serve as a pasta sauce.
This is an amazing fruit-flavored jelly to use as a spread on bread or crackers!
4 cups (1 3/4 pounds) granulated sugar
3 cups water
1 box Sure-Jell fruit pectin
1/4 teaspoon baking soda
1 small box Jell-O (any red flavor)
Measure sugar and set aside.
Measure water into a large saucepan. Add Sure-Jell and baking soda, and mix well. Place over high heat and stir until mixture comes to a hard boil. Boil hard 1 minute. At once stir in sugar, then Jell-O. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Pour quickly into glasses. Cover jelly at once with 1/8 inch hot paraffin.
Makes 7 medium glasses jelly.
Source: Southern Living All-Time Favorite 30-Minute Meals
1 (8 ounce) can unsweetened crushed pineapple, undrained
2 tablespoons milk
1 pint vanilla ice cream
1 cup club soda
Combine first 3 ingredients in container of an electric blender; blend until smooth. Stir in club soda. Serve immediately.
Yield: 3 1/2 cups
1 (14 ounce) can Bavarian style sauerkraut, drained
3 cups chopped, cooked turkey
1 cup shredded deli corned beef or 2 (2.5 ounce) packages, shredded
2 cups shredded Swiss cheese
1 1/2 cups Thousand Island dressing
1 1/2 cups soft rye breadcrumbs
3 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Spray a 13 x 9-inch baking dish with vegetable spray. Layer sauerkraut, turkey, corned beef and Swiss cheese. Spread Thousand Island dressing over top of casserole.
Combine breadcrumbs, butter and parsley and sprinkle on top. Bake at 350 degrees F for 25-30 minutes or until hot and bubbly.
Yield: 6-8 servings.
1 (18.25 ounce) box yellow cake mix
1 1/2 cups quick cooking oats
3/4 cup melted butter
1 (12 ounce) jar raspberry jam
1 tablespoon water
Heat oven to 375 degrees F.
Combine cake mix and oats. Stir in melted butter until mixture is crumbly. Put about 3 cups of mixture into a 9 x 13-inch pan and press firmly.
Combine jam and water. Spoon over crumb mixture, spreading evenly.
Cover with remaining crumb mixture. Pat firmly to even out the top. Bake for 20-25 minutes.
Cool before cutting into bars.
Serves 10 to 12.
1 cup mashed avocado
8 ounces cream cheese
3 tablespoons lemon juice
1 teaspoon finely chopped onion
1 teaspoon salt
Dash of Worcestershire sauce
Corn chips
Gradually add the avocado to the cream cheese, blending until smooth. Add the lemon juice, onion, salt and Worcestershire sauce. Mix well. Serve with corn chips.
Source: General Mills
Satisfy your craving for pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings.
1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups (5 ounces) shredded mozzarella cheese, divided
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 (6 ounce) can tomato paste
1/2 cup Original Bisquick mix
1 cup milk
1/4 teaspoon pepper
2 eggs
Heat oven to 400 degrees F. Grease 9-inch pie plate.
Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture.
Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings.
High Altitude (3500-6500 ft): No changes.
Nutritional Info Per 1 Serving: Calories 260 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 120 mg; Sodium 660 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 24 g
Diet Exchanges: 1 Starch; 3 Lean Meat; 1/2 Fat
2 tablespoons active dry yeast
1 cup warm water
1 cup granulated sugar, divided
1 cup milk
1 cup butter
2 teaspoons salt
2 eggs slightly beaten
6 cups all-purpose flour, divided
Filling:
1 cup butter, softened
1 3/4 cups granulated sugar
3 tablespoons cinnamon
Topping:
1 cup butter
1/2 cup brown sugar
1/2 cup corn syrup
In a small bowl, combine yeast, warm water and 1 teaspoon of the sugar. Stir and set aside.
In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture to bowl and 3 cups of the flour; beat until smooth. Add additional flour until dough is stiff. Knead dough on well-floured board for 10 minutes. Place dough in bowl and cover. Set in a warm place until double in bulk, about 1 1/2 hours.
Punch down dough and let it rest for 5 minutes. Roll dough on a floured surface to a 15 x 20-inch rectangle. (Don't use too much flour or the dough will get stiff.)
For the filling: Spread 1/2 cup of the softened butter on dough leaving 1/2-inch around the edges. Mix 1 1/2 cups of the sugar with the cinnamon; sprinkle over dough. Roll like a jellyroll and pinch edge to seal. Cut dough into 12 slices, about 1-inch thick.
Melt remaining butter and coat the bottoms of both a 9 x 13-inch pan and an 8-inch square pan. Sprinkle with remaining 1/4 cup sugar. Place slices close together in pans. Smaller pan will be only half full. Let rise until dough is doubled in bulk, about 45 minutes.
Heat oven to 350 degrees F.
For the topping: In a saucepan combine the butter, brown sugar and corn syrup, cooking until butter melts and sugar dissolves. Pour over rolls. Bake for 25 minutes or until done. Cool before serving.
Serves 12.
Nutrition values per serving: 920 calories, 48 g fat, 116 g carbohydrates, 3 g fiber, 10 g protein, 162 mg cholesterol, 438 mg sodium
1 (8-count) tube refrigerated crescent rolls
2 cups chopped cooked chicken
3 ounces cream cheese, softened
3 tablespoons chopped green onion
2 tablespoons milk
Dash of pepper (optional)
2 tablespoons margarine, melted
2 tablespoons seasoned crumbs
Heat oven to 350 degrees F.
In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken. Separate rolls into four 6-inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes.
Serves 4.
This is one of my all-time favorite recipes. I love the bell peppers, but my DH picks them out and feeds them to the dogs! What a waste. He does say that he likes the flavor they impart, but just doesn't like eating them. He does the same with stuffed bell peppers - eats the filling and gives away the pepper!
Serves 4.
1 pound sweet or hot Italian sausages, cut into bite-size pieces
1/2 cup water
1 green bell pepper, seeded and cut into bite-size pieces
1 yellow bell pepper, seeded and cut into bite-size pieces
1 orange bell pepper, seeded and cut into bite-size pieces
1 tablespoon minced fresh garlic
1 (28 ounce) can crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
Hot cooked rice
In a large skillet, bring the sausages and water to a boil over high heat. Reduce the heat to low. Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink. Remove the skillet from the heat. Drain off the water and sausage fat.
Add remaining ingredients except rice. Bring to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender. Serve immediately over hot rice.
1/2 cup rice
1 1/8 teaspoons active dry yeast
3 eggs, beaten
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg *
Vegetable oil
confectioners sugar
Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash.
Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix well and then let rise overnight (outside of refrigerator). Keep covered with a dish towel or loose fitting cover.
Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg.
Drop by large spoonsful into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with confectioners sugar.
* Alternative seasonings: Lemon extract, cinnamon, cardamom, orange extract, grated orange zest.
1 (18.25 ounce) box lemon cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen lemonade concentrate
Prepare and bake cake mix according to package directions, using a 9 x 13-inch baking dish. Cool completely.
Mix thawed whipped topping with sweetened condensed milk. Add lemonade concentrate and blend well. Pour over cooled baked cake. Cover and refrigerate until serving time.
Cut into squares to serve.
Yield: 15-18 squares.
Refrigerate leftovers.
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239