In the Kitchen with Crystal

Smarter Fettuccine Alfredo

2009-05-04T08:37:00.000-07:00

What You Need
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat Cream Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
Make It

COOK pasta as directed on package.

MEANWHILE, beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.

DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.

Jack's 5 Can Chicken Tortilla Soup

2008-07-15T18:29:00.001-07:00

You want easy and yummy...this is it...course I garnish mine a little, but hey..

1 can corn, regular or creamed, depending on preference
1 can Ranch style beans
1 can Rotel tomatoes
1 can Cream of Chicken Soup (and then add the water the soup calls for)
1 can chicken breast

Basically open cans and heat. My stepdad pours his over tortilla chips, but I like tearing up flour tortillas in mine and putting shredded cheese on top!

Dessert Pizza

2008-01-27T20:04:00.001-08:00

This sweet rendition of pizza has a cookie dough crust, topped with fresh fruit slices and swirls of whipped cream. As with the traditional version, choose your favorite toppings, from canned peaches to sliced kiwi.

Ingredients
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup sliced banana
1/2 cup sliced fresh strawberries
1/2 cup crushed pineapple, drained
1/2 cup seedless grapes, halved

S'mores Fondue

2008-01-27T19:54:00.001-08:00

mores Fondue

Casa Moda S'mores Maker 1 Cup Mini Marshmallows
Full Sized Marshmallows (at least 20) for dipping
2/3 Cup Graham Cracker Crumbs
1/2 Cup Evaporated Milk
3/4 Cup Semi-Sweet Chocolate Chips

Over low flame, heat mini marshmallows and evaporated milk while stirring until melted (DO NOT BOIL)
Slowly add chocolate chips while stirring
Slowly add graham cracker crumbs while stirring
Keep stirring until mixture becomes smooth

To Dip:
Full Sized Marshmallows

Fruit Salsa and Cinnamon Chips

2008-01-27T19:36:00.000-08:00

INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Parmesan Fondue

2008-01-27T19:28:00.001-08:00

INGREDIENTS
1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 (1 pound) loaf French bread, cubed

DIRECTIONS
In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

Chipped Beef Fondue

2008-01-27T19:26:00.001-08:00

INGREDIENTS
1 1/3 cups milk
2 (8 ounce) packages cream cheese, softened
3 (2.5 ounce) packages thinly sliced dried beef, chopped
1/4 cup chopped green onions
2 teaspoons ground mustard
1 (1 pound) loaf French bread, cubed

DIRECTIONS
In a saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or slow cooker; keep warm. Serve with bread cubes.

Butterscotch Fondue

2008-01-27T19:20:00.000-08:00

INGREDIENTS
1/2 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup heavy whipping cream
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
Fresh fruit

DIRECTIONS
In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.

Basic Fondue

2008-01-27T19:17:00.000-08:00

INGREDIENTS
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

DIRECTIONS
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Bacon Wrapped Stuffed Mushrooms

2008-01-27T19:15:00.000-08:00

INGREDIENTS
1/2 cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

Baked Brie

2008-01-27T19:08:00.000-08:00

I don't use almonds...

INGREDIENTS
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) wheel Brie cheese
1/4 cup sliced almonds

DIRECTIONS
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

Cherry Cheese Pie

2008-01-26T14:25:00.000-08:00

One of my favorites!!

INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

DIRECTIONS
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.

Chocolate Truffle Cookies

2008-01-26T12:43:00.000-08:00

INGREDIENTS
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

DIRECTIONS
In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Strawberry Pretzel Dessert

2008-01-26T12:32:00.000-08:00

INGREDIENTS
3/4 cup butter, softened
3 tablespoons brown sugar
2 1/2 cups crushed pretzels
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
3 cups strawberries, chilled
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

Supreme Strawberry Topping

2008-01-26T12:30:00.001-08:00

INGREDIENTS
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla

DIRECTIONS
Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.

Chocolate Covered Strawberries

2008-01-26T12:27:00.000-08:00

Every year for Valentine's Day I buy a variety of fruits and pretzels to dip in milk and white chocolate and then sprinkle in different colors and designs. The kids love to help!

INGREDIENTS
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

DIRECTIONS
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Blueberry Dumplings

2008-01-26T12:01:00.001-08:00

1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

Red Velvet Cupcakes with Cream Cheese Icing

2008-01-09T15:14:00.001-08:00

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Blueberry Cream Cheese Tarts

2008-01-09T15:12:00.001-08:00

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

Taco Soup

2008-01-09T15:01:00.001-08:00

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Baked French Toast Casserole with Maple Syrup

2008-01-09T14:59:00.001-08:00

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

S'mores Brownies

2008-01-09T14:55:00.000-08:00

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Kellogg's® Rice Krispies Treats® Christmas Trees

2007-12-08T10:28:00.000-08:00

This recipe has been tested and endorsed by Kellogg's® Rice Krispies®.
Prep Time30 minutes
Total Time30 minutes
Servings12
Ingredients
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows

- or -
4 cups miniature marshmallows
6 cups Ready-To-Eat Cereal Kellogg's® Rice Krispies®

- or -
6 cups Ready-To-Eat Cereal Kellogg's® Cocoa Krispies™
Prepared green frosting
Red cinnamon candies

Directions
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly in 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray. Cool slightly. Using 4-inch tree cookie cutter, cut into tree shapes. Decorate as desired with frosting and red cinnamon candies. Best if served the same day. MICROWAVE DIRECTIONS:In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.Microwave cooking times may vary.Note For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.Diet, reduced calorie or tub margarine is not recommended.Store no more than two days in airtight container.

Gingerbread Cookies

2007-12-08T10:23:00.000-08:00

INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Orange Cinnamon Rolls

2007-12-05T09:47:00.000-08:00

1 pkg. active dry yeast

1/2 cup warm water (105 to 115 degrees)

1/2 cup lukewarm milk (scalded then cooled)

1/3 cup sugar

1/3 cup butter

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour

Filling-

1/2 cup brown sugar

1/4 cup melted butter

2 teaspoons ground cinnamon

1 teaspoon orange extract

Glaze-

1 Tablespoon melted butter

1 Tablespoon milk

1 Tablespoon orange extract

2-4 C powdered sugar (depending on how thick you want glaze to be)

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched). Punch down dough. Separate dough into quarters and roll each section out into flat rectangles about as thick as a flour tortilla.In a small bowl, mix together the ingredients for the filling. Spread about a quarter of the mixture on the flat sheet of dough and roll the dough up jellyroll style. Slice each finished roll into small sections, each section being a finished miniature cinnamon roll (slices depend on your preference and conditions. You can make larger cinnamon rolls or smaller ones, almost as thin as cookies. Its up to you.) Place each finished cinnamon roll slice on end (one of the cut ends down on the baking sheet) and continue with each of the quarters of dough. Allow rolls to rise for about 35-40 minutes, then bake at 375 degrees Fahrenheit for 10 minutes (small rolls, like mine) or 20-30 minutes for standard or jumbo sized rolls.I made tiny cinnamon rolls that were about 1"x 1 1/2" and ended up with about 30 of them.

For the glaze, mix together a tablespoon of melted butter, a tablespoon of milk or cream, a tablespoon of orange extract and 2-4 cups powdered sugar, depending on how thick you want your glaze to be. You can also add a drop of food colouring to the mix, like I did for my orange rolls. (You may need to add more or less liquid to thin out your icing, depending on how much powdered sugar you use. Since I only used 2 cups, I only needed three tablespoons of liquid-melted butter, cream and flavouring. If you start out with more powdered sugar, you will surely need more liquid, however you will end up with more icing than is needed for this recipe of cinnamon rolls. Use your own judgement and common sense.)Glaze the rolls as soon as they're out of the oven to seal in the softness. Let them cool for a few minutes then devour!

Cream Cheese Sugar Cookies

2007-12-05T09:34:00.000-08:00

INGREDIENTS
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

DIRECTIONS
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Best Ever Beer Cheese Soup

2007-12-04T10:29:00.000-08:00

1/4 c. butter
1 c. onions, chopped
1/2 c. celery, chopped
1/2 c. carrot, chopped
1/4 c. fresh parsley, chopped
2 cloves garlic, crushed
1/4 c. flour
3 tsp. dry mustard
1/8 tsp. pepper
2 c. Half & Half or milk
1 c. 1/3-less salt chicken broth
12 oz. (2 1/2 c.) American process cheese, cubed
1 (12 oz.) can beer
Melt butter in large saucepan or Dutch oven over medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook over medium heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper; mix well. Cook 1 minute, stirring constantly. Gradually add Half & Half and chicken broth; mix well. Cook, uncovered, over medium heat 10 to 15 minutes or until soup is thickened and thoroughly heated. Stir in cheese and beer; cook 5 to 8 minutes or until cheese is melted, stirring frequently. DO NOT BOIL.

Neiman Marcus Famous Cookie Recipe

2007-12-04T10:05:00.000-08:00

2 cups butter
2 cups granulated sugar
2 cups packed brown sugar
4 eggs
2 tsp. vanilla extract
5 cups oatmeal
4 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
18 oz. Hershey® Bar - grated
3 cups chopped nuts - your choice

-Cream together butter and sugars.-Beat eggs and vanilla into creamed sugars.-Combine oatmeal, flour, salt, baking powder, and baking soda.-Slowly beat dry mixture into wet mixture.-Stir in chocolate chips, grated chocolate, and nuts.-Roll dough into 1" balls and place 2" apart on an ungreased cookie sheet.-Bake in a 375 degree oven for 10 minutes.

Best Ever Hummus Recipe

2007-12-04T09:52:00.000-08:00

Ingredients
2 tablespoons olive oil, or as needed 2 tablespoons olive oil, or as needed
2 teaspoons coarse salt 2 teaspoons coarse salt
1/4 cup olive oil, divided 1/4 cup olive oil, divided
6 pita bread rounds 6 pita bread rounds
2 tablespoons water, or as needed 2 tablespoons water, or as needed
3 tablespoons lemon juice 3 tablespoons lemon juice
1 (19 ounce) can garbanzo beans, drained 1 (19 ounce) can garbanzo beans, drained
3 cloves garlic 3 cloves garlic
3 tablespoons tahini (sesame-seed paste) 3 tablespoons tahini (sesame-seed paste)
1 tablespoon honey 1 tablespoon honey
1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh rosemary

Instructions
Mash garlic with the salt in a small bowl. Place into a blender or food processor along with the garbanzo beans, lemon juice, honey, and enough water to cover the beans. Process until smooth. Spoon into a serving dish, and drizzle 2 tablespoons of olive oil over the top.
Preheat the oven to 400 degrees F (200 degrees C). Brush pita breads with remaining olive oil, and cut into wedges. Season with salt and fresh rosemary. Bake for 5 minutes in the preheated oven. Cool, and serve with hummus.

Best Ever Chocolate Sheet Cake

2007-12-04T09:49:00.000-08:00

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Feta Parmesan Appetizer

2007-11-26T10:02:00.001-08:00

"Tender crescent bites hold a warm, cheesy filling in a crowd-pleasing appetizer."

PREP TIME 20 Min
READY IN 35 Min
SERVINGS & SCALING
Original recipe yield: 24 appetizers

INGREDIENTS
4 ounces tomato-basil feta cheese, finely crumbled
2 tablespoons finely chopped green onions
1 egg, well beaten
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 tablespoon grated Parmesan cheese

DIRECTIONS
Heat oven to 375 degrees F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
Do not unroll dough; separate long roll into 2 shorter rolls at center perforations. Unroll 1 roll until 1 rectangle can be separated from roll. Refrigerate remaining dough. Press dough into 7 1/2x5-inch rectangle, pressing diagonal perforations to seal. Cut rectangle into 6 (2 1/2-inch) squares.
Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture.
Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.
Bake 9 to 11 minutes or until golden brown. Serve warm.

The Ultimate Sugar Cookie

2007-11-26T07:20:00.001-08:00

3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing

Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.

Chocolate Chip Cookies in a Jar

2007-11-26T07:15:00.001-08:00

Makes about 48
1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups semi-sweet chocolate chips

Mix the salt and baking soda in with the flour, then layer the ingredients a large jar in the order listed, with the chocolate chips on top. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

Enclose a card with the following mixing and baking directions:

Chocolate Chip Cookies

Note: Store this jar in a cool, dark place for up to 3 months before using.

contents of this jar
1 cup unsalted butter or margarine
1 large egg
1 teaspoon vanilla

Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.

Makes 4 dozen.

Fantasy Fudge

2007-11-26T07:12:00.000-08:00

Fantasy Fudge
Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

New Orleans Pralines

2007-11-26T06:56:00.000-08:00

1- 1/2 cups sugar

3/4 cups light brown sugar, packed

1/2 cup + 2 T. Half and Half cream

1/2 stick butter

1 1/2 cups pecans

1 teaspoon vanilla

Combine all ingredients except the pecans and vanilla in a heavy saucepan.

Mixture will be thick. Stir until it comes to a boil, then turn heat down to a low boil. Stir occasionally; spoon mixture up on sides of pan to melt any sugar that hasn't melted.

Cook until the mixture reaches 239 degrees with a candy thermometer. If you don't have a candy thermometer, bring it to the soft ball stage.

Remove from heat. Stir in the vanilla and the pecans. Stir until the mixture begins to thicken and becomes creamy and cloudy. Spoon onto waxed paper to harden.

What usually happens is that by the time the mixture turns cloudy, signaling that it is time to drop onto the waxed paper, it starts hardening too fast to drop correctly. You should then stir in about 1 - 2 tablespoons of warm water to thin the mixture. Don't add too much - just enough to make the spoonfuls drop and settle in a "puddle". You don't want them to look like chunks of rocks.

If cooked to the correct temperature, it won't take a minute to harden by stirring. If you don't cook them long enough, they remain "sticky" and never become firm. They should be firm, yet creamy. If you don't eat them all the first day , wrap them individually and store them in an airtight container.

Cream Cheese Mints

2007-11-26T06:53:00.000-08:00

INGREDIENTS
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners' sugar
2 drops peppermint oil
any color food coloring paste (optional)

DIRECTIONS
In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Peppermint Pie

2007-11-15T12:33:00.000-08:00

INGREDIENTS
1/4 cup chocolate cookie crumbs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup crushed hard peppermint candy
Red food coloring (optional)
1 (8 ounce) tub frozen non-dairy whipped topping, thawed

DIRECTIONS
Spray 9-inch pie plate with non-stick cooking spray. Sprinkle cookie crumbs on sides and bottom of plate.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Stir in candy and food coloring (optional).
Fold in whipped topping. Pour into prepared plate. Cover; freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.

Artichoke and Herb Tarts

2007-11-13T12:49:00.000-08:00

Ingredients1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 pkg. (8 ounces) cream cheese, softened
1 cup shredded mozzarella cheese (4 ounces)
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke heart, drained and chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley DirectionsThaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.

Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.

Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.

Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.

Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese.

Spinach Cheese Wheels

2007-11-13T12:46:00.001-08:00

Ingredients1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/2 cup shredded Muenster cheese OR Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained DirectionsTHAW pastry sheet at room temperature 40 min. Preheat oven to 400°F. Mix egg and water. Set aside. Mix Muenster cheese, Parmesan cheese, onion and garlic powder.

UNFOLD pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2") slices. Place on baking sheet. Brush with egg mixture.

BAKE 15 min. or until golden. Serve warm or at room temperature. Makes 20 appetizers.

Strawberry Pretzel Salad

2007-11-08T09:01:00.000-08:00

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.

Carmel Pie

2007-11-01T10:19:00.000-07:00

INGREDIENTS
1 (9 inch) prepared graham cracker crust
2 (14 ounce) cans sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed

DIRECTIONS
Pour the condensed milk into a heatproof bowl. Set over a pan or pot of simmering water. Cook, stirring occasionally for about 2 hours, replacing water as needed. (It is extremely important not to let the water run out!) When ready, the milk should be deep golden brown and thick.
Pour the caramelized milk into graham cracker crust and allow to cool. Top with whipped topping before serving.

Buttermilk Chess Pie

2007-11-01T10:14:00.000-07:00

INGREDIENTS
2 cups white sugar
2 tablespoons all-purpose flour
5 eggs
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
Bake in the preheated oven for 45 minutes, or until filling is set.

Brown Sugar Pie

2007-11-01T10:12:00.001-07:00

INGREDIENTS
1 cup brown sugar
1/2 cup white sugar
1 teaspoon all-purpose flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup melted butter

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C.)
In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

Better than Sex Cake

2007-11-01T09:41:00.000-07:00

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Original Ranch® Cheddar Chicken

2007-10-22T13:39:00.000-07:00

1/2 cup Hidden Valley® Original Ranch® Dressing
1 tablespoon All-purpose flour
4 (about 1 pound) Boneless, skinless chicken breast halves
1/4 cup Shredded sharp Cheddar cheese
1/4 cup Grated Parmesan cheese

Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.

Cracker Barrel Old Country Store Coca-Cola Cake

2007-10-22T13:34:00.001-07:00

2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola®
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Combine dry ingredients in a bowl.

Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

Frosting
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola®
1 box confectioners' sugar
1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

Yields 4 servings.

Tgi Friday's Fried Mac and Cheese

2007-10-22T13:26:00.000-07:00

1 cup milk
5 teaspoons flour
1 cup sharp cheddar cheese
1 cup monterey jack cheese
2 teaspoons olive oil
1/4 teaspoon salt, plus
1/8 teaspoon salt
1 3/4 cups cooked small elbow macaroni or regular size macaroni
1 egg, lightly beaten
1 cup milk
1 cup flour
1 1/2 cups seasoned dry bread crumbs or plain breadcrumbs
3/4 teaspoon salt
6-10 cups shortening or peanut oil or corn oil
Garnish
1 teaspoon fresh parsley, minced

Place flour in a small sauce pan over medium low heat. Whisk in milk till smooth, then add cheeses, olive oil and salt, stirring until cheese starts to melt.
Reduce heat to low, simmer 30 minutes. Using whisk, stir sauce every few minutes to make sure the sauce becomes thick and smooth.
Now place the 3/4 cup uncooked macaroni in a pot of boiling water. Boil for 10 minutes(8 minutes for small macaroni), or till tender. Drain. You should have about 1 3/4 cups cooked macaroni.
When sauce is done cooking, reserve 2 tbs of the sauce for later.
Pour pasta into a medium bowl and pour in remaining cheese sauce. Pour the mixture into an 8x8-inch pan that has been greased with oil. Cover and chill in fridge.
When the macaroni and cheese is cold, slice into 16 squares(slicing down middle, then slicing those squares in half). Put each square on a piece of wax paper, place in covered container, and freeze 2 hours.
When the mac and cheese has frozen solid, mix milk and egg in a bowl. In another bowl place flour. In a third bowl, mix breadcrumbs and 3/4 teaspoons salt.
Heat the oil to 350°F.
Bread the mac and cheese one piece at a time,coating a piece with flour, then placing it in the egg and milk mixture, then coating it with breadcrumbs. Place each piece back into the egg and milk, then in the breadcrumbs again. Repeat this process with all of the pieces, then place on a large plate. Let them sit about 15 minutes to defrost.
Fry 4 to 6 at a time in hot oil for 3 minutes or until golden brown (test the first one to make sure it is hot all the way through. If it is cold inside, let the squares defrost a few more minutes). Drain on paper towels a few minutes, then place on a serving platter.
Heat the remaining 2 tbs of cheese sauce for about 15 seconds (or until hot) in the microwave.
Drizzle the hot sauce over the mac and cheese squares. Sprinkle parsley over the top and serve. Enjoy!

TGI Friday's Baked Potato Skins

2007-10-22T13:11:00.000-07:00

5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded

Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
Serve with sour cream.
For a bit of variety try Ranch dressing.

TGI Friday's 9 Layer Dip

2007-10-22T13:09:00.000-07:00

2 slices lean bacon
1 (16 ounce) can refried beans, plain
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole (Frozen or Prepared is Fine)
1/3 cup diced tomatoes (about 1 Romano Tomato)
1 tablespoon fresh cilantro, chopped finely
2 tablespoons sliced black olives
2 tablespoons finely sliced green onions

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1- 1 1/2 inches thick.
Then layer: 1/2 C shredded cheese, 1/2 C prepared sour cream, 3/4 C guacamole, diced tomatoes, diced cilantro, black olives, sliced green onion, and 1/4 C cheese for garnish Serve with crisp corn chips and a very cold beverage of choice.

Outback Steakhouse Sautéed Shrooms

2007-10-22T12:34:00.001-07:00

1 (10.5 oz) Can Beef Broth
1/2 C. Diced Onions
2 (8 oz Cans or Jars) of Small Whole Mushrooms (Plus the Juice of One)
1/3 C. Burgundy Wine
Methods/steps
Place the beef broth in a saucepan and simmer the onion for 15 minutes. Add the mushrooms and wine and simmer for another 15 minutes and serve.

They are great served along side steak!

Outback Steakhouse Walkabout Onion Soup

2007-10-22T12:32:00.001-07:00

2 cups yellow sweet onions, Thinly Sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, Ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, Cubes, Diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (Below)
cheddar cheese, Shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
Thick White Sauce:.
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Olive Garden Fettucine Alfredo

2007-10-22T12:20:00.000-07:00

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cooked -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring
constantly until smooth.
Toss pasta lightly with sauce, coating well.

Olive Garden Salad Dressing

2007-10-22T12:18:00.001-07:00

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Methods/steps
Mix all ingredients in a blender until well mixed.

Olive Garden Stuffed Mushrooms

2007-10-22T12:16:00.001-07:00

Ingredients

Makes
4-68 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbsp.)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter Methods/steps

Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.

Chicken Pot Pie Soup

2007-10-22T12:09:00.000-07:00

1 large stewing hen
6 cups water
2 cans mixed vegetables, minus liquid from one can
4 tablespoons chicken bouillon
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 small jar pickled pearl onions
Salt, to taste
Pepper, to taste
2 Pillsbury pie crusts, per package directions
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce

Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat. Transfer chicken to a plate to cool, Keep broth simmering on low. Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth. Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt. Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.

In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly. Add Kitchen Bouquet and stir until smooth, adding more milk if necessary. Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.

This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

Cracker Barrel Hashbrown Casserole

2007-10-22T12:04:00.000-07:00

1 (2 lb) package frozen hash browns
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup butter
1/2 cup chopped onions
2 cups shredded sharp cheddar cheese

Preheat oven to 350 degrees.
Place potatoes in a greased 9x13 baking dish.
Season with salt and pepper.
Melt butter.
In a bowl stir together soup, butter, sour cream, and onion.
Pour soup mixture evenly over hashbrowns.
Sprinkle with cheese.
Bake in 350 degree preheated oven for about 45 minutes.

Boston Market Squash Casserole

2007-10-22T12:00:00.000-07:00

4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cup Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped

Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.

Lower Fat content by reducing amount of butter used by half.

This recipe for Boston Market Squash Casserole serves/makes 8

Bennigan's Onion Soup Recipe

2007-10-22T11:56:00.001-07:00

1/2 pound firm white onions -- sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese -- shredded
parmesan -- grated

Sauté onions in butter and oil until onions are transparent, but
not well browned. When tender, turn heat to lowest point and
sprinkle with flour, stirring vigorously.

Pour into Dutch oven and stir in broths. Heat thoroughly and
divide among 8 oven-proof bowls. Float a slice of bread atop each
serving.

Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until
cheese melts. Serve at once. Leftover soup freezes well up to 6
months.

Applebee's White Chocolate Walnut Blondie with Maple Butter Sauce

2007-10-22T11:50:00.000-07:00

1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup unsalted butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup
1/2 cup unsalted butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Preheat oven to 350º.
Sift flour, add baking powder, baking soda, and salt; sift again.
Add chopped nuts; mix well and set aside.
Melt unsalted butter; add brown sugar and mix well.
Add egg and vanilla; blend well.
Add flour mixture, a little at a time, mixing well.
Stir in white chocolate chips.
Spread in a 9x9x2-inch pan.
Bake for 20-25 minutes or until a toothpick inserted in center comes out clean or with slightly fudgy-looking crumbs.
Serve with vanilla ice cream and maple butter sauce.
---To Make the Maple Unsalted butter Sauce---.
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved.
Add walnuts, if desired.

Applebee's Tijuana Philly Steak

2007-10-22T11:44:00.000-07:00

Ingredients
1 chopped mushroom
1 tablespoon butter
1 1/2 slices Steak-Umm frozen sandwich steak slices
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
10 inch flour tortilla
1 tablespoon chopped fresh tomato
2 teaspoons chopped onions
1/4 teaspoon chopped fresh cilantro
1 slice cooked bacon- Save the drippings
Salt and pepper

Use a small pan to saute the mushroom in the bacon grease. Add only as much butter as needed, if any, to keep the mushroom from sticking in the pan.
Cut the frozen steak slices into bite sizes. Follow directions on box to cook. Drain off any juices to avoid a soggy sandwich.
Sprinkle both cheeses onto tortilla. Spread the mushroom, onions, tomato, cilantro, and bacon down the center of the tortilla. Top with the steak slices. Season with salt and pepper as desired.
Fold over both sides of the tortilla to the middle. Spread the butter on the top and bottom of the tortilla. Grill in a pan like a grilled cheese. Use medium heat for about 2-3 minutes on each side or until golden brown and cheese has melted.
Serve the Tijuana Philly Steak Sandwich with classic Mexican toppings on the side such as salsa, sour cream, and shredded lettuce and optional extra cheese.

Havarti and Sun-Dried Tomato Cheesecake

2007-10-08T14:48:00.000-07:00

1 1/4 cups crushed buttery crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1/4 cup whipping cream
3 eggs
1 tablespoon liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 oz)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)

1. Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
2. Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
3. Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Sausage Cheese Balls

2007-10-08T11:40:00.000-07:00

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Parmesan Puffs with Marinara

2007-10-08T11:36:00.000-07:00

1/2 cup milk
1/4 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
2 eggs
3/4 cup freshly grated Parmesan cheese
1 cup marinara sauce, heated

1. Heat oven to 375ºF. Grease cookie sheet.
2. Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
3. Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
4.Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.

Cheese and Artichoke Fondue

2007-10-08T11:23:00.000-07:00

1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired

1. In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
2. Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Olive Feta Pinwheels

2007-10-08T11:11:00.000-07:00

Roll up flavors of the Mediterranean and bake them in tender, flaky crescent pastry. Mmm.
Prep Time:20 min
Start to Finish:40 min
Makes:16 appetizers

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons cream cheese spread (from 8-oz container)
1/4 cup crumbled feta cheese (1 oz)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh oregano or parsley

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
2. Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.
3. Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
4. Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Lemon Blossoms

2007-10-05T09:11:00.000-07:00

Amber saw this recipe on Paula Deen's show and wanted me to get it. She said they looked pretty and yummy lol. I will try to get a picture.

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze: 4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

S'mores Apples

2007-10-04T09:57:00.001-07:00

INGREDIENTS
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups crushed graham crackers
1 cup semi-sweet chocolate chips

DIRECTIONS
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Magic Wands

2007-10-04T09:45:00.000-07:00

INGREDIENTS
1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration or other candies....be creative!

DIRECTIONS
Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!

Brittle Meringue Bones

2007-10-04T09:43:00.000-07:00

Ingredients

3 large egg whites

1/4 tsp. cream of tartar

1/8 tsp. salt

2/3 cup white sugar

1/2 tsp. vanilla

Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.

Maple Walnut Fudge

2007-10-04T09:28:00.000-07:00

Ingredients

1 1/2 C. granulated sugar

2/3 C. (5 oz can) evaporated milk

2 T. butter or margarine

1/4 t. salt

2 C. miniature marshmallows

2 C. (12 oz package) white chocolate morsels

1/2 C. chopped walnuts

1 1/2 t. maple flavoring

48 walnut halves or pieces

Directions

Line an 8 inch sqare baking pan with foil. Combine sugar, evaporated milk, butter, and salt in a medium heavy duty saucepan. Bring to a full, rolling boil, stirring constantly for 4 1/2 - 5 minutes. Remove from heat.

Stir in marshmallows, morsels, walnuts, and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows about 1/2 inch apart. Press into fudge. Refrigerate until firm. Cut into squares.

Spooky Eyeball Tacos

2007-10-01T16:49:00.001-07:00

1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12 TACO BELL® HOME ORIGINALS® Taco Shells
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (2-1/4 oz.) sliced pitted ripe olives
MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

Monster Coffin Cake

2007-10-01T16:47:00.001-07:00

1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix
2 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup thawed COOL WHIP Whipped Topping
4 OREO Chocolate Sandwich Cookies, divided
1 pkg. (10.75 oz.) frozen pound cake, thawed
10 JET-PUFFED Miniature Marshmallows
1 JET-PUFFED Marshmallow
Black decorating gel
3 worm-shaped chewy fruit snacks
PLACE drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside.
CRUSH 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.
PLACE remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.

Ghosts in the Graveyard Cake

2007-10-01T16:45:00.000-07:00

15 OREO Chocolate Sandwich Cookies, crushed
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
Assorted decorations: 3 CAMEO Creme Sandwich Cookies, decorating gel, 5 candy pumpkins, 10 pieces of candy corn
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
REFRIGERATE at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

Scaredy Cat Cake

2007-10-01T16:35:00.001-07:00

Ingredients
1 15- to 21-1/2-ounce package brownie mix
1/2 gallon chocolate ice cream, softened
1/3 cup chocolate cookie crumbs
2 blue corn tortilla chips
Tropical-flavored rolled fruit leather
2 large white gum balls
1 large orange gum ball
3 pieces green apple-flavored twist candy, halved lengthwise
Purchased fondant*
Yellow paste food coloring
Orange paste food coloring
Directions
1. Line a 13x9x2-inch baking pan with foil, allowing foil to extend over edges of pan; set aside. Prepare brownie mix according to package directions using the prepared baking pan. Cool brownie in pan completely. Use foil to lift brownie from pan onto a cutting board. Remove foil. Using the bottom of a 9-inch springform pan as a guide, cut a circle from brownie. Place the brownie circle in a 9-inch springform pan (eat remaining brownie scraps or save for another use).
2. Spoon softened ice cream over brownie in pan, spreading evenly. Cover and freeze for 2 hours. Sprinkle with cookie crumbs over top of ice cream.
3. For ears, press in blue tortilla chips. For cat eyes, press a small cutout piece of fruit leather onto each white gum ball; press into cake. Add an orange gum ball for the nose. For whiskers, add green twists, trimming as necessary. For mouth, color about 1/3 cup fondant yellow and another 1/3 cup fondant orange. Alternate 2x1/2-inch pieces of the colored fondant on a piece of waxed paper, placing the pieces close together. Roll out fondant to about 1/4-inch thickness. Cut out a "smile" shape; place on cake. Cover and freeze cake until firm, at least 4 hours or up to 24 hours.
4. To serve, remove sides and bottom of pan and place on a platter. Makes one cake (12 servings)

White as a Ghost Pops

2007-10-01T16:31:00.001-07:00

Ingredients
6 tablespoons butter
2 10-ounce packages marshmallows or 4 cups tiny marshmallows
12 cups crisp rice cereal
24 ounces vanilla-flavored candy coating
8 lollipop sticks
Small black candies
1 16-ounce can vanilla frosting
Green food coloring
2 cups shredded coconut
Directions
1. Line a 13x9-inch baking pan and an 8- to 9-inch diameter mixing bowl with foil, extending foil over edges of pan and bowl. Butter foil; set pan and bowl aside. Melt butter in a 6-quart Dutch oven over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well-coated. Divide mixture between prepared baking pan and mixing bowl and press evenly and firmly into pan and bowl.
2. Set cereal mixture aside to cool completely, about 1 hour. Lift cereal mixture from baking pan with edges of foil. Use a 3- to 4-inch ghost-shaped cookie cutter to cut out ghost shapes. Insert lollipop sticks into ghost shapes through the bottom of cutouts.
3. In a medium saucepan melt candy coating over low heat. Place ghosts on a slotted spatula and spoon candy coating over ghost shapes, turning carefully using sticks to coat both sides and letting excess candy coating drip back into the pan. Carefully place ghosts on a sheet of waxed paper. Decorate face with candies before coating sets up. Let stand until coating is completely set, about 1 hour.
4. Stir together frosting and a few drops green food coloring; set aside. Place coconut in a resealable plastic bag. Add a few drops of green food coloring; seal bag. Shake and knead bag lightly to tint coconut.
5. Lift cereal mixture from mixing bowl with edges of foil and invert onto a serving platter; remove foil. Frost with the green frosting. Sprinkle with coconut. Insert lollipop sticks with ghost shapes into frosted cereal mixture.
6. Note: After cutting ghost shapes out of the cereal mixture, reserve your scraps for more fun shapes. Try rolling some scraps into balls and dip balls into melted vanilla- or chocolate-flavored candy coating. Sprinkle with desired candy decorations and let set on waxed paper.

Wicked Witch's Hat

2007-10-01T16:28:00.001-07:00

Ingredients
20 cups popped popcorn (1 cup unpopped)
1-1/2 cups light-colored corn syrup
1-1/2 cups sugar
1 7-ounce jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla
Purple and lime green paste food coloring
Candy-coated milk chocolate pieces or small hard candies
Red rolled fruit leather, cut in strips
Directions
1. Line a 12-inch pizza pan with foil. Grease foil and set aside. Remove and throw away all unpopped kernels from the popped popcorn. Grease 2 13x9x2-inch or larger baking pans. Divide popcorn evenly between the two pans.
2. In a large saucepan combine corn syrup and sugar. Heat over medium-high heat until boiling, stirring constantly. Remove from heat; stir in marshmallow creme, butter, and vanilla. Pour half of this mixture (about 2 cups) into another saucepan. Tint each portion with desired food coloring. Add marshmallow mixture to popcorn (keeping colors separate). Stir to coat evenly. Cool until popcorn can be handled easily, about 10 minutes.
3. With greased hands, press one color of the popcorn mixture into prepared pizza pan. Shape the remaining popcorn mixture into a 8-inch cone about 6-inches in diameter. Top base with cone shape. Decorate with chocolate pieces and fruit leather. Makes one witch's hat

Slithering Snakewich

2007-10-01T16:23:00.000-07:00

Ingredients
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
Directions
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.

Mad Scientist Wraps

2007-10-01T16:20:00.000-07:00

Ingredients
6 7- or 8-inch whole wheat or plain flour tortillas
1/3 cup mayonnaise or salad dressing
6 leaves leaf lettuce (optional)
6 slices cooked ham (3 ounces)
6 slices cooked turkey breast (3 ounces)
Assorted decorations such as: parsley sprigs, sweet red pepper strips, ripe olives, small pimento stuffed green olives, small pepperoncini peppers, julienned carrots, small sweet pickles, and/or shredded lettuce
Mayonnaise, salad dressing, or honey mustard
6 slices American cheese
Wooden picks
Directions
1. Preheat oven to 350 degrees F. Wrap tortillas in foil and bake for 10 minutes.
2. Spread each tortilla with 1 tablespoon mayonnaise. Lay a lettuce leaf over mayonnaise, top with a slice of ham and a slice of turkey. Roll up and secure with wooden pick. Stuff one end of rolled tortilla with sweet red pepper strips, shredded lettuce, parsley sprigs, and julienned carrots.
3. Attach olives for eyes and the nose and a piece of pepper for the mouth with mayonnaise or honey mustard. Cut an apron shape from the cheese and lay atop tortilla. Add pickles or peppers for shoes and use cheese as a blanket. Makes 6 wraps

Witch Hat Calzones

2007-10-01T16:17:00.001-07:00

Ingredients
1 3.5-ounce package sliced pepperoni
1/2 of an 8-ounce package cream cheese, softened
1/4 cup finely shredded or grated Parmesan cheese
2 8-ounce packages (16) refrigerated crescent roll dough
1 egg, lightly beaten
1 tablespoon water
Finely shredded or grated Parmesan cheese (optional)
Dried Italian seasoning (optional)
Crushed red pepper (optional)
Pizza sauce, warmed (optional)
Directions
1. Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.
2. In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.
3. Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.
4. If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones

Chicken Lady Fingers with Romanian Romesco Dipping Sauce

2007-10-01T16:12:00.001-07:00

Ingredients
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika
Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
1.Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).
Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Tip: You can prepare the sauce ahead of time. Cover and chill up to 3 days.

Easy Pumpkin Pie Squares

2007-10-01T16:04:00.001-07:00

Ingredients

Crust

1 package yellow or spice cake mix (set aside one cup of the dry mix before proceeding)

1/2 cup melted butter or margarine

1 egg

Filling

1 29 oz. can pumpkin

2 eggs

2/3 C evaporated milk

1 1/2 tsp. cinnamon

1 tsp. ground (dried) ginger

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/2 cup brown sugar

Topping

1/2 cup sugar

1/4 cup brown sugar

1 T cinnamon

1/3 cup butter or margarine

(optional) 1/3 cup chopped walnuts

1. Grease and flour a 8X11 inch baking pan.2. Preheat oven to 350°.3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.

8. Cool and serve with whipped cream.

Roasted Pumpkin Seeds

2007-10-01T16:00:00.000-07:00

To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold.

Old Fashioned Carmel Corn

2007-10-01T15:56:00.000-07:00

INGREDIENTS
14 cups popped popcorn
2 cups sugar (packed)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
PREPARATION
Combine the sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on candy thermometer. (You may have to adjust according to altitude and humidity). Remove from heat and stir in baking soda. The mixture will start to foam, so stir well until blended.
While the caramel mixture is cooking, pop the pop-corn either in a hot air popper or microwave. Once you have popped the pop-corn, remove any unpopped kernels. Now place the popcorn in a large (buttered) metal bowl.
Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly.
Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden it may be time to take it out!
Oven temperatures vary not only with model but with altitude, so you'll have to adjust time accordingly.
STORAGE & SERVING
Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container. For a Halloween party, serve on on a large serving tray or in decorative

Carmel Apples

2007-10-01T15:54:00.000-07:00

INGREDIENTS
MAKES 5 CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)

5 - Apples (I like Macintosh apples)

1 - Tablespoon of water

5 - Wooden sticks

1 - Wax paper
PREPARATION
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
STORAGE & SERVING
Store your caramel covered apples in the refrigerator.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.

Devil's on Horseback

2007-10-01T15:49:00.000-07:00

48 skewers Start to Finish: 1 hour

Ingredients
48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
1/4 cup dry white wine
1 teaspoon finely shredded lemon peel
1 to 1-1/2 teaspoons prepared garlic chili sauce
1/2 teaspoon salt
6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
Wooden toothpick
2/3 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon prepared chili garlic sauce
1 teaspoon salt
2 green onion, finely chopped (both white and green parts)

Directions
1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).

2. Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).

3.For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.

4.If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).

Rhubarb Pie

2007-09-27T07:31:00.000-07:00

This recipe is from my buddy Daryl, and he sent it to me and I accidentally left it out when I put the recipes up, so I'M SORRY DARYL...HERE IT IS LOL.

Ingredients:

6-7 stalks [1 3/4 pounds] fresh rhubarb,
peeled and cut into 1/2 inch thick slices [about 5 cups]
1/2 teaspoon fresh squeezed lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sugar
1/3 cup flour
Pinch salt
2 Pie Crusts
2 tablespoons butter, cut into pieces
1 egg yolk
1 teaspoon cold water
Procedure:

Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

Yield: 6 - 8 servings

Creamy Mac and Cheese

2007-09-26T13:33:00.001-07:00

Though I have my own baked mac and cheese recipe I need to post, I got this from Paula Deen and it looked pretty scrumptious!

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Chicken Fried Steak with Bisquits and Gravy

2007-09-26T13:22:00.001-07:00

Steak and Gravy:
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
1 bunch green onions, or 1 medium yellow onion, sliced
Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk

Steak and Gravy: Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac'cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Creamy Cheddar Soup

2007-09-26T13:18:00.001-07:00

1 small onion, diced
2 large pimentos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons

In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.

Corn Casserole

2007-09-26T13:15:00.001-07:00

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Spinach, Mushroom, and Artichoke Casserole

2007-09-26T13:13:00.000-07:00

2 tablespoons unsalted butter, plus 2 teaspoons
3/4 cup chopped yellow onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1 pound button mushrooms, wiped clean and sliced
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (15-ounce) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 teaspoon nutmeg
1/4 cup dried bread crumbs
1/2 cup Parmesan

Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
Remove from the oven and serve.

Eggplant and Zucchini Casserole

2007-09-26T10:55:00.001-07:00

INGREDIENTS
• 2 cups water
• 4 tablespoons butter
• 8 ounces dry bread stuffing mix
• 1 large eggplant, diced
• 2 large zucchini, diced
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon dried thyme
• 2 cups shredded Colby cheese
• salt to taste
• ground black pepper to taste
DIRECTIONS
1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

Southern Pecan Pie

2007-09-26T10:54:00.001-07:00

9-inch pie crust
2 cups pecans, chopped
1 cup sugar
1 cup light corn syrup
1 tablespoon flour
1 teaspoon vanilla
¼ teaspoon salt
3 eggs
2 tablespoons butter

Line the pie shell with chopped pecans. Combine the sugar, corn syrup, flour, vanilla, and salt, and mix well until blended. Beat in the eggs one at a time, mixing well each time. Pour into the nut-lined shell, and dot with butter. Bake at 350 degrees until firm- about 1 hour.

Portobello Ravioli (like Olive Garden's)

2007-09-26T10:53:00.001-07:00

FOR THE FILLING:
1 pound Portobello mushrooms, finely chopped*
1 onion, finely chopped
1/4 cup butter
Salt and pepper to taste
FOR THE SUN DRIED TOMATO SAUCE:
2 cups milk
1/4 cup butter
1/4 cup flour
2 cups medium white sauce (recipe follows)
8 ounces smoked Gouda
2 or 3 sun dried tomatoes, chopped
FOR THE DUMPLINGS WRAPPERS:
1 1/2 cups cake flour
2 eggs, beaten
2 Tablespoons baking powder
1/2 tbsp salt
FOR GARNISH:
chopped green onion
chopped fresh tomatoes

TO PREPARE THE FILLING:
Melt butter in a skillet and saute the onion for approximately5 minutes or until transparent.

Add mushrooms and stir-fry over high heat for about five minute so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool.

TO PREPARE THE SUN DRIED TOMATO SAUCE:
Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes.

Whisk in milk and cook for about another 2 minutes until thickened.

Add 8 oz smoked gouda cheese and 2-3 chopped sun dried tomatoes. Mix over medium-low heat until cheese is melted. Set aside; keep warm.

TO PREPARE THE DUMPLINGS WRAPPERS:
Mix flour, eggs, baking powder, and salt together thoroughly.

TO MAKE THE RAVIOLI:
Roll dough on a flat surface until dough is 1/4 inch thick. Cut out circles of the dough. With fingertip or cooking brush, spread some water on the edges. Fill with mushroom mixture. Fold in half and squeeze gently. This will create the dumpling or ravioli.

Bring a pot of water to boil.

Place ravioli in boiling water and cook for 4-5 minutes or until done/tender (they will float to top); drain.

TO SERVE:
Place ravioli on 4 plates. Pour Sun Dried Tomato Sauce over mushroom stuffed ravioli. Top with chopped green onion and tomato.

MEDIUM WHITE SAUCE:
2 cups milk
1/4 cup butter
1/4 cup flour

Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened.

*You can use a mix of portobello and button mushrooms or Portobello only

Makes 15-20 dumplings (4 servings)

Nanny's Potato Casserole

2007-09-26T10:51:00.002-07:00

2 lbs. frozen hashbrowns
1 8 oz. Sour cream
1 Can cream of mushroom soup
2 cups grated cheddar cheese
1 large onion chopped
Salt and pepper to taste

Place ingredients in 9 X 13 inch pan and cover with ½ cup butter, and if desired bread or cracker crumbs. Bake at 350 for 45 min. covered in foil. Then remove foil and bake an additional 15 min.

Ham and Potato Soup

2007-09-26T10:51:00.001-07:00

INGREDIENTS
• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
DIRECTIONS
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Cream of Asparagus Soup

2007-09-26T10:50:00.000-07:00

INGREDIENTS
• 1 pound fresh asparagus
• 3 1/2 cups chicken broth
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1/2 cup half-and-half
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
DIRECTIONS
1. Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.
2. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
3. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Chicken Enchaladas in Sour Cream Sauce

2007-09-26T10:47:00.000-07:00

*4 Chicken breasts or your choice.
*1 tablespoon of Salt
*1/2 teaspoon of Cumin
*1 tablespoon of Chili powder
*2 Garlic cloves or 1 teaspoon garlic powder
*1 medium Onion sliced & quartered
*2 medium bell pepper's sliced & quartered
*3 tablespoons of Cooking oil your choice
*14 oz Canned whole tomatoes or chopped
Instructions for chicken enchiladas.
4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.
Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.
2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste.
Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.

Sour cream sauce for chicken enchiladas
Lets make this easy! If we use 12 oz carton of sour cream then use 12 ozs of chicken broth and etc.1 heaping tablespoon of butter, pinch of cumin(optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.
Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water,using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will alwaysmix more than I use, easier to throw away some, than to have to stop and mix more.
We have made our sour cream sauce, cooked our Chicken! Next lets put our chicken enchiladas together.Heat oil in skillet, on medium high heat cook corn tortillas, one at a time,in hot oil until soft, about 15 seconds; drain.
Set the tortillas aside, stacking to prevent drying, until cool enough to touch.Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon,roll up, serving 2 or 3 to a plate.
Cover with sour cream sauce. Sprinkle with chili powder or paprika for color,garnish with a few slices of canned jalapeno peppers.

Yummy Zucchini Soup

2007-09-26T10:46:00.000-07:00

INGREDIENTS
• 3 1/2 cups diced zucchini
• 1/2 cup chopped celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup margarine
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/4 cups water
• 2 cubes chicken bouillon
• 1/2 cup dry white wine (optional)
• 1/2 cup sour cream
DIRECTIONS
1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

Creamy Tomato Soup

2007-09-26T10:45:00.000-07:00

INGREDIENTS
• 1 (29 ounce) can diced tomatoes
• 1 (10.5 ounce) can condensed chicken broth, undiluted
• 2 tablespoons margarine
• 2 tablespoons white sugar
• 1 tablespoon chopped onion
• 1/4 teaspoon baking soda
• 2 cups heavy whipping cream
DIRECTIONS
1. In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.
2. In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.