December 13, 2005
Recipe Requests
Shared Recipes, Crafts
and Hints
Chocolate Oatmeal Cookies (Kristen, San Diego)
Green and Red Salad (Lou, Fl.)
Pineapple-Lime Jell-O Salad (Leslie in FL)
Tomato Salad (Goldman)
Perfect Peppermint Patties (meanmom7 in AZ and
Ruth Ann in Nebraska
and Beets in PA)
York Peppermint Patties (Hightide in Maine)
Cafe Ole (Treva)
Chocolate Globs (no sugar added) (Treva)
Chocolate Mint Sugar Cookie Drops (Treva)
Christmas Candle (Treva)
Sassy's Boy Baked Beans (Sassy)
Pollo Frito (Cara)
Praline Meltaway Biscuits (Treva)
Watkins Recipe
Pork Tenderloin with Mojo Marinade
Forum Recipes
Scandinavian Rum Pudding (Olga)
Brown-Butter Butterscotch Pie (cuteascountry_Shortcake)
Restaurant Recipe
Union Station Cookies
Question of the Week
More Recipes
Chicken Madras (crock pot)
Bubbly Reuben Sandwich Bake
Kahlua Kisses
Sugar Cone Christmas Trees
Moth Balls
Cranberry Clafoutis
Christmas Relish Tree
Pepperoni Pizza Chili
Pi�a Colada Fudge
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Hi there,
My son is in Iraq. I've been looking for recipes that travel well. I've got some meringue cookies and no bake oatmeal cookies and fudge. Anyone have any suggestions? ~ VK
*****
Does anyone have a recipe for a fruit caked using candied cherries, candied pineapple, dates, pecans and sweetened condensed milk - no flour. I just printed it up and have lost it . Any help would be greatly appreciated. Thank you. ~ Babs in Jacksonville
*****
Hello out there -
I have been searching for my Aunt's recipe for dark fruit cake. She used the recipe printed on the glass jar (I believe it was a quart size jar) of Dromedary Candied Fruit. It would mean a lot to me to have this recipe again. I pray and hope that someone out there has it and will share it with me. Thank you very much. ~ Patty Manley
*****
Does anyone know how the dipping sauce with the pineapple in it that you get at Fridays is made. I love this stuff. Thanks. ~ Bobbie in NC
*****
Does anyone have a recipe for the Friendship cake Starter? It takes like 30 days to make it before you can bake a cake and then you have some mixture that you can give to a friend. Thanks. ~ Wilma in Fl.
*****
I'm not sure what Tapioca Pearls are but if they are similar to Sago and Tapioca and cooked as a milk pudding. I have used Tapioca as well as Sago, but found that the Sago being smaller cooked better and quicker. You have a lot of different varieties of ingredients we don't see down here e.g., Cool Whip and Marshmallow Creme which I now have the recipes for. Sorry I didn't get back to you before but had a few problems with my heart, due to the extreme hot weather we have had. A lot better now. Regards and a Merry Christmas to all. You have the Best Site on the Web. ~ Norma Attwell
Note from Linda: Norma, we hope your weather in Australia has cooled a bit and you are feeling better!
*****
Would VK please share the recipes that you do have for the jar cakes baked in the Mason jars? Thanks. ~ rj
*****
I am looking for a date cookie my grandmother from Minnesota used to make. She has passed away and I would love to make them.
Thanks so much. ~ Vicki
*****
A big "thank you" to all that responded to my request for SOS. I have many now to try out on my husband! A Merry Christmas to all and a healthy and Happy New Year! ~ Carol
*****
Does anyone out there have some good squash casserole recipes to share? ~ Jackie in Kentucky
*****
Does anyone have any recipes for cookies that don't have flour in them? My Mom is extremely allergic to flour, and I just found out she is coming for Christmas. Thanks. ~ Nedra
Shared Recipes, Crafts and Hints
Just thought I'd share. These are the BEST cookies. My family can't get enough of them. Kristen, San Diego
Chocolate Oatmeal Cookies
Recipe may be halved.
2 cups butter
24 ounces chocolate chips
4 cups flour
2 cups brown sugar
2 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 (8 ounce) Hershey Bar, grated
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla extract
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla extract; mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees F.
Makes 112 cookies.
*****
A lady whose Grandma was named Bonnie asked for this recipe. It is made every holiday at my house or else the grown children don't think they had a holiday meal!! ~ Lou, Fl.
Green and Red Salad
1 (8 ounce) package cream cheese
16 large or 2 cups small marshmallows
2 cups evaporated milk (divided )
1 (3 ounce) box lime jello
1 (#2) can crushed pineapple (do not drain!)
1/2 cup chopped nuts
1 (6 ounce) box any flavor red jello
In a saucepan put 16 large marshmallows or approximately 2 cups of small ones, cream cheese and 1 cup evaporated milk. Cook over low heat until all is melted. Remove from heat and immediately add package of lime jello. Stir well, and then add crushed pineapple, nuts and remaining 1 cup evaporated milk. Stir well and pour into a 9 x 13-inch dish.
Prepare box of red jello according to box directions. Let set until just starting to thicken and then pour on top of salad. Let set overnight until firm.
Cut in squares to serve.
*****
Pineapple-Lime Jell-O Salad
Shared by Leslie in FL
6 servings
1 small package lime Jell-O
3 ounces cream cheese, softened
1 small can crushed pineapple
1 small can evaporated milk
1 cup walnuts, chopped
Make Jell-O according to directions and chill until almost molded. Chill milk in freezer till flaked with ice. Pour milk into bowl and whip till like whipping cream.
Mash cream cheese and add to milk. Blend thoroughly. Fold in Jell-O, pineapple, and nuts. Pour into tray or mold and refrigerate until firm.
*****
For Mary of Colorado ~ from Goldman
Tomato Salad
Dash of pepper
5 cloves fresh garlic crushed
1/4 cup oil
6 tablespoons sugar
1/2 cup vinegar
1 tablespoons salt
9 large plum tomatoes
Cut tomatoes to circles and combine with all ingredients. Let tomatoes marinate a few hours or overnight.
*****
This is for Betty.
I found this recipe in the Taste of Home's Best Ever Christmas Cookies and Candies from 2004. I made it and had great reviews from my friends and family. It is easy and good. ~ Enjoy!! ~ meanmom7 in AZ
This is a great recipe for homemade peppermint patties--I have made it several times. Just don't make the balls too big - marble sized is big enough! ~ Ruth Ann in Nebraska
Here's a recipe for Perfect Peppermint Patties that I got out of the Dec 95 issue of Taste of Home. I've made it every Christmas since as well as at other holidays and special occasions. Good luck. These are fun and easy, something that my kids love to help make and eat of course!! ~ Beets in PA
Perfect Peppermint Patties
1 (1 pound) package confectioners sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
2-3 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups (12 ounces) semi-sweet chocolate chips*
2 tablespoons shortening
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a wax paper lined cookie sheet. Flatten with a glass to 1/4 inch. Cover and freeze for 30 minutes.
In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties; place on wax paper to harden.
Makes about 5 dozen.
* I use dipping chocolate as I get this especially for the Christmas holidays. Dark chocolate (semisweet) is the best. I did make it with milk chocolate and it just didn't taste right.
*****
In response to a request for peppermint patties. I haven't made this yet myself but I have it in my files. ~ Hightide in Maine
York Peppermint Patties
1 egg white
4 cups confectioners sugar
1/3 cup light corn syrup
1/2 teaspoon peppermint oil (or extract)
Cornstarch for dusting
1 (16 ounce) bag semisweet chocolate chips
In a medium bowl, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this. Slowly add the confectioners sugar while blending with an electric mixer set on medium speed. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until is has the smooth consistency of dough. Using a surface and rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2 inches. Make approximately 20. Place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
Melt the chocolate chips in a microwave set on HIGH for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock off the excess chocolate and place each patty on wax paper. Chill the peppermint patties until firm, about 30 minutes.
*****
Kim also sent what looked like a wonderful recipe for peppermint patties, but it was in PDF format, and I was unable to copy and paste it.
*****
Cafe Ole
Shared by Treva
1 cup coffee-flavored liqueur
1/2 cup instant cocoa mix
6 cup strong hot coffee
1 cup sweetened whipped cream
8 cinnamon sticks
For each serving, place 2 tablespoons of the liqueur and 1 tablespoon of the cocoa mix into cup. Fill each with 3/4 cup hot coffee; stir to blend. Top each serving with whipped cream and cinnamon stick.
Makes 8 servings.
*****
Chocolate Globs (no sugar added)
Shared by Treva
1 (1 ounce) chocolate baking square, unsweetened
1/2 cup peanut butter (unsweetened - natural)
2 tablespoons butter
2 tablespoons cream cheese
1/2 to 1 cup Splenda (your sweetness preference)
2 to 3 tablespoons chopped nuts or unsweetened
coconut (optional)
Melt together first four ingredients over very low heat. Remove from heat and add artificial sweetener and coconut or nuts, if desired. Drop as globs onto wax paper and put into fridge where they will harden quite a bit but not as much as a chocolate candy bar.
*****
Chocolate Mint Sugar Cookie Drops
Shared by Treva
2 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups sugar, divided
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 (10 ounce) package Andes cr�me de menthe chips
In medium bowl, combine 1 cup sugar and oil; mix well. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chocolate morsels. Shape into balls using rounded teaspoonsful of dough. Roll in remaining 1/4 cup sugar.
Place on ungreased cookie sheets and bake at 350 degrees F for 8 to 10 minutes. Cool completely on wire racks.
Makes 3 1/2 dozen.
*****
Christmas Candle
Shared by Treva
1 pineapple slice
1/2 banana
2 maraschino cherries
1 candy mint leaf
1 leaf of lettuce
Place lettuce on plate. Put pineapple slice on lettuce. Put the cut end of the banana in hole of pineapple Top with cherry. Place mint leaf on side with another cherry.
*****
Sassy's Boy Baked Beans
Shared by Sassy
3 (16 ounce) cans baked beans
1 small onion. finely chopped
1/2 cup firmly packed brown sugar - A little extra makes it better
1/3 cup catsup
1 heaping tablespoon spicy mustard
A few strips of bacon chopped into bits and fried till just
cooked (not crispy)
Mix ingredients together in a bowl. Pour into 2 quart baking dish. Bake in a 350 degree F oven, uncovered for 1 hour or until bubbly (one hour even if it is bubbly, I don't care what Ma says...).
*****
Pollo Frito (Lemon-Olive Oil Marinated Fried Chicken)
Shared by Cara
1/4 cup fresh lemon juice (2 to 3 lemons, depending on size)
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2 pound) whole frying chicken, cut into 8 pieces
1 teaspoon pepper
2 cups olive oil (approximate amount)
1 cup flour (approximate amount)
Lemon wedges
In a large casserole dish, whisk the lemon juice, extra virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3 inch up the sides of the pan. Heat the oil over medium heat.
Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel lined plate to drain the excess oil.
Arrange the fried chicken on a warm platter and serve with lemon wedges.
*****
Shared by Treva
You and your family will absolutely love these melt-in-your-mouth sticky biscuits. They're pure biscuit heaven!
Praline Meltaway Biscuits
1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 1/4 cups Original Bisquick mix
2/3 cup milk or cream
2 tablespoons granulated sugar
Heat oven to 425 degrees F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray.
Stir together butter, brown sugar and pecans in small bowl.
Divide sugar mixture evenly among muffin cups.
Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.
Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.
High Altitude (3500-6500 ft): Place cookie sheet on rack below muffin pan to catch any spill over of sugar mixture.
Tips from the Kitchen: Did You Know...You can buy pecans already chopped. Or chop them using a chef's knife. When chopped in a food processor, there will be more very tiny pieces.
Source: bettycrocker.com
The absolute BEST spices and pantry items come from
Watkins.
Browse
our on-line catalog.
Pork Tenderloin with Mojo Marinade
The marinade is excellent with any cut of pork or chicken.
2 pork tenderloins (about 2 pounds/900 g)
1 (20 ounce/750 g) can sliced pineapple or sliced fresh
pineapple and a 6 ounce/180 ml. can pineapple juice
Juice of 2 limes
1/4 cup/60 ml. Watkins Barbecue Sauce Concentrate (any flavor)
1 tablespoon/15 ml. Watkins Tangy Teriyaki Sauce
1 tablespoon/15 ml. Watkins Calypso Sauce
1 tablespoon/15 ml. Watkins Chipotle Liquid Spice
1 tablespoon/15 ml. Watkins Jamaican Jerk Grilling Rub
Score tenderloins with diagonal slashes about 1/2 inch/12 mm deep to allow marinade to penetrate.
Combine juice from pineapple and all other ingredients except pineapple slices; pour marinade over pork (makes enough to do up to 4 tenderloins), reserving some for use as dipping sauce. Marinate in refrigerator at least 2 hours.
Prepare grill. If using charcoal grill, grill over indirect heat; use low setting on gas grill. Place tenderloins on grill, reserving marinade for basting. Turn and baste often (do not baste during last 10 minutes unless marinade has been boiled) until pork is done (150 degrees F/75 degrees C) on meat thermometer.
Grill pineapple slices during last few minutes of grilling.
To serve, slice tenderloins and top with grilled pineapple slice.
Serves 6.
For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Scandinavian Rum Pudding
Posted by Olga at The Cutting Board Monday Dec 12th, 2005 12:04 pm
Also known as Rombudding, Rumminpuuro, Romgrot and Romfromage
Not to be confused with Rommegrot, a sour cream pudding served at Norwegian wedding celebrations, this recipe results in a light and fluffy rum pudding similar to a Bavarian cream.
2 envelopes unflavored gelatin
1/2 cup cold water
6 eggs, separated
1/2 cup sugar
2 cups light cream or milk
3 tablespoons rum or 1/2 teaspoon rum extract
1 cup heavy cream, whipped (whipping cream)
Soften the gelatin in the cold water.
In a large metal bowl, beat the egg yolks, gradually adding the sugar. Beat until light and fluffy. Whisk in the cream (or milk) until blended.
Place the bowl holding the egg mixture over a pan of boiling water and cook, whisking, until smooth and slightly thickened. Remove from the heat and add the gelatin-water mixture, stirring until blended. Set the bowl over ice water or refrigerate, stirring occasionally, until thick and syrupy but not set, about 15 to 25 minutes. Add the rum flavoring.
Whip the egg whites until stiff. Fold the egg whites and whipped cream into the partially set pudding. Turn into a serving bowl and chill for 3 to 4 hours, or overnight, until set.
Serves 12.
Source: Scandinavian Feasts
*****
Brown-Butter Butterscotch Pie
Posted by cuteascountry_Shortcake Tuesday Dec 13th, 2005 03:13 pm
Source: Farm Journal's Best-Ever Recipes (1977)
6 tablespoons butter or margarine
1 cup dark brown sugar, firmly packed
1 cup boiling water
3 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon salt
1 2/3 cup milk
3 egg yolks, slightly beaten
1 teaspoon vanilla extract
1 baked 9-inch pie shell
Melt butter in heavy skillet over low heat. Watch carefully. When golden brown, add brown sugar.
Cook, stirring constantly, until mixture comes to a boil. Stir in water and remove from heat.
Mix cornstarch, flour and salt in saucepan.
Blend in milk, stirring until smooth. Stir in sugar mixture. Cook over medium heat, stirring constantly, until it comes to a boil. Boil 1 minute. Remove from heat.
Stir a little of hot mixture into egg yolks; then blend into hot mixture. Cook 1 minute. Remove from heat.
Add vanilla extract. Cool slightly.
Pour into pie shell and chill.
Top with whipped cream before serving.
Makes 6 to 8 servings.
Union Station Cookies
Source: Union Station, St. Louis, Missouri
1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 1/2 cups Quaker Oats, powdered in blender
1/2 teaspoon salt
1 teaspoon baking powder
1 (4 ounce) plain Hershey Bar, melted
1 1/2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips
Cream together butter and sugars. Add eggs and vanilla extract.
In separate bowl, mix flour, oats, salt and baking powder.
Mix creamed and dry ingredients. Add melted chocolate chips, chocolate and nuts. Place dough golf ball size or smaller on an ungreased cookie sheet. Bake at 375 degrees F for 8 minutes.
Chicken Madras
3 onions, sliced thinly
4 apples, peeled, cored and thinly sliced
1 teaspoon salt
1 tablespoon curry powder
1 frying chicken, cut up
Paprika to taste
In crock pot, mix together onion and apples and sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over mixture. sprinkle generously with paprika. Cook for 6 hours on HIGH.
Yield: 6 servings
Bubbly Reuben Sandwich Bake
6 slices rye bread, cubed
1 16 ounce) can sauerkraut, well drained
1 pound deli sliced corned beef, cut into strips
3/4 cup Thousand Island salad dressing
2 cups shredded Swiss cheese
Heat oven to 400 degrees F.
Spread bread cubes in the bottom of a 9 x 13-inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Yields 6 servings.
Kahlua Kisses
Source: New Treasury of Christmas Recipes
3/4 teaspoon instant coffee powder
1/3 cup water
1 cup plus 2 tablespoons granulated sugar
1/4 cup Kahlua
3 egg whites, room temperature
1/4 teaspoon cream of tartar
Dash salt
In heavy 2-quart saucepan, dissolve coffee powder in water. Add 1 cup sugar; stir over low heat until sugar dissolves. Do not allow to boil. Stir in Kahlua. Brush down sides of pan with pastry brush dipped frequently into cold water. Bring mixture to a boil over medium heat. Do not stir. Boil until candy thermometer registers 240 to 242 degrees F, about 15 minutes, adjusting heat if necessary to prevent boiling over. Mixture will be very thick. Remove from heat (temperature will continue to rise).
Immediately beat egg whites with cream of tartar and salt until soft peaks form. Add remaining 2 tablespoons sugar; continue beating until stiff peaks form. Gradually beat hot Kahlua syrup into egg whites, beating after each addition to thoroughly mix. Continue beating 4 to 5 minutes or until meringue is very thick, firm and cooled to lukewarm.
Line baking sheet with foil, shiny side down. Using pastry bag fitted with large (#6) star tip, pipe meringue into kisses about 1-1/2 inches high onto baking sheet. Set on center rack of 200 degree F oven for 4 hours. Without opening door, turn heat off and let kisses dry in oven 2 more hours or until crisp. Remove from oven; cool completely on pan.
Store in airtight container up to 1 week.
Makes 2 1/2 dozen.
Sugar Cone Christmas Trees
Sugar cones
Chocolate chips, white chocolate chips or candy melts
Assorted candies for decorating (gumdrops for the top)
Wax paper
Spread out sheets of wax paper to work on.
Microwave chocolate or candy melts in shallow bowl just until it begins to melt. Stir until smooth.
Roll cone in chocolate with two fingers inside cone. Lift cone out with two fingers inside cone.
Place a gumdrop on top and press gently. The gumdrop should make it easier to stand cone up on wax paper. Decorate with assorted candies. Let decorated "trees" stand until chocolate hardens.
Store sealed in cool place.
NOTE: White chocolate seems to harden much faster than regular chocolate, so decorate the white "trees" right away and let the regular chocolate ones set up a minute before decorating.
You may use chocolate or vanilla icing to attach the candy decorations.
Decorations:
M&M's large and mini sizes
Gumdrops
Marshmallows,
Cinnamon decors
Silver ball decors
Sprinkles
Colored sugars
Moth Balls
2 cups chopped hazelnuts
1 cup confectioners sugar
3 egg whites
36 whole hazelnuts
confectioners sugar for coating
Heat oven to 300 degrees F.
Place chopped hazelnuts in food processor with sugar and pulse until finely ground.
Lightly beat egg whites by hand. Slowly add ground hazelnut mixture and mix into workable dough. Dough should be moist but workable. Take a heaping teaspoonful of dough and roll into a ball. Place on a lightly greased baking sheet. Press a whole hazelnut into each cookie.
Bake about 30 minutes or until golden and firm. Let cool and sprinkle with confectioners sugar.
Cranberry Clafoutis
1 lemon
2 tablespoons granulated sugar, divided
1 can whole berry cranberry sauce
2 tablespoons butter
1/2 cup unbleached flour
1/4 teaspoon salt
3 eggs
1 cup milk
Sour cream (garnish)
confectioners sugar (garnish)
Heat oven to 400 degrees F.
Grate zest from lemon. Add ` tablespoon of sugar, mix together and set aside.
Place cranberry sauce in large strainer, break up and rinse away jelly, leaving only berries and pulp. Allow to drain thoroughly.
Melt butter in a 7-inch cast iron (ovenproof) skillet, and swirl pan so butter coats sides of pan. Saut� drained cranberries over medium/low heat for about 3 minutes.
Meanwhile, shift together flour and salt in medium bowl.
Beat eggs together in a small bowl and whisk in milk. Add remaining 1 tablespoon sugar to cranberries and heat 1-2 minutes allowing a little syrup to form. While waiting for syrup, pour egg and milk mixture slowly into flour mixture while beating. When blended, add lemon-sugar. Pour batter on top of cranberries. Let set for one minute, then place pan in oven for 20 minutes or until set. Cut portions and serve with sprinkled confectioners sugar and a dollop of sour cream on the top.
Christmas Relish Tree
2 bunches curly endive
Florist picks
1 (9-inch) Styrofoam cone, about 1 1/2 feet tall
1 carton cherry tomatoes
1 zucchini, sliced
1/2 head cauliflower, separated into florets
4 carrots, cut into 2 inch sticks
Radish roses
Wooden picks
Wash and separate endive and remove the tough ends of each leaf. Begin to form the tree by attaching leaves to the bottom of the cone with florist picks and move upward, completely covering cone with endive. Attach vegetable to endive-covered cone with wooden picks, arranging in desired pattern to resemble a decorated Christmas tree. Place tree on a tray or cake stand; arrange extra vegetables around the base, if desired.
Serve with onion dip or ranch dressing.
Pepperoni Pizza Chili
1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pizza sauce
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups water
1 (3 1/2 ounce) package sliced pepperoni
1/2 cup chopped green bell pepper
1 teaspoon pizza seasoning or Italian seasoning
1 teaspoon salt
Shredded mozzarella cheese (optional)
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired.
Yields 8 servings.
Pi�a Colada Fudge
1 (12 ounce) package (2 cups) white vanilla chips
1 (3.25 ounce) jar macadamia nuts, chopped, toasted
1 (16 ounce) can Pillsbury Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract
Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.
Remove fudge from pan by lifting foil. Remove foil; cut into squares.
Makes 36 squares.
NOTE: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees F for 5 to 8 minutes, or until light golden brown, stirring occasionally.
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