Cherry Limeade

From http://www.chacha.com/question/what-is-the-sonic-cherry-lime-aid-recipe
Ingredients 1 (12 ounce) can Sprite, 3 lime wedges, 1/4 cup cherry juice (Libby's Juicy Juice best). Add the sprite first then add the juice from the three lime wedges. Drop wedges in and add cherry juice. Enjoy from ChaCha!

Rib Rub

I threw this rib rub together and it was yummy
3/4 c brown sugar
3/4 c white sugar
1/2 c paprika
1/4 c kosher salt
4 T garlic powder
2 T ground pepper
2 T ground ginger
2 T onion powder
2 T dried rosemary

apply liberally before roasting

Spicy Shrimp

Rachel Ray's Spicy Fennel Shrimp
from http://www.foodnetwork.com/recipes/rachael-ray/spicy-fennel-shrimp-recipe/index.html

Ingredients

* 24 colossal size shrimp - big guys - tails on, deveined
* 2 teaspoons fennel seed
* 1 teaspoon red pepper flakes
* Salt and freshly ground black pepper
* 2 lemons, zested and juiced
* 4 cloves garlic, grated
* 1/4 cup extra-virgin olive oil

Directions

Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

Another Spicy Shrimp Recipe from Rachel Ray found here:
http://www.foodnetwork.com/recipes/rachael-ray/4-minute-spicy-garlic-shrimp-recipe/index.html

Ingredients

* 2 tablespoons extra virgin olive oil, 2 turns of the pan
* 4 cloves garlic, crushed away from skin
* 1/2 teaspoon crushed red pepper flakes
* 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
* 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
* 1 lemon, zested and juiced
* 2 tablespoons chopped parsley leaves, a handful

Directions

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Two yummy warm cocktails

These are my two new favorites - I can't pick just one

Hot Cocoa with Baileys
Make cocoa according to your favorite recipe (I use Swiss Miss Diet - not sugar free, the 25 calorie kind), top with whip cream from the can, cover whip cream in Baileys to taste

Twisted Apple Cider
Heat cider (I use Alpine Diet - it's 15 calories) add Shmirnoffs Twisted Apple Vodka to taste. Garnish with a cinnamon stick.

PANKO CRUSTED SHRIMP CAKES

From http://blogs.sendiksmarket.com/sendiks/2009-archives/blogs/fresh-frugal-fabulous/516

PANKO CRUSTED SHRIMP CAKES

Makes 1 Dozen
Source: epicurious.com, sauce from southernliving.com

SHRIMP CAKES:
16 large raw shrimp, peeled and deveined, tails removed
1 large egg
2 scallions, chopped
1 T. chopped fresh cilantro, plus additional sprigs for garnish
1 t. Dijon mustard
Squeeze of fresh lemon juice, plus several lemon wedges for garnish
Several dashes tobasco
½ t. salt
2 c. panko breadcrumbs, divided
Neutral cooking oil

SAUCE:
½ c. mayonnaise
¼ c. spicy cocktail sauce
½ t. Old Bay seafood seasoning
Squeeze of fresh lemon juice

Place the shrimp in the bowl of a food processer and pulse to coarsely chop. Add the egg, scallions, cilantro, mustard, lemon juice, tobasco, and salt. Pulse to blend. Add 1 cup of panko and pulse several times to incorporate.

Place remaining cup of panko in a shallow dish. Use your hands to form the shrimp mixture into 12 cakes. Roll the shrimp cakes in the panko and transfer shrimp cakes to a plate. Refrigerate for 1 hour.

Meanwhile, mix all of the sauce ingredients together. Adjust the seasonings to your taste; you can’t mess it up! Transfer sauce to a pretty serving bowl and refrigerate.

Place a large sauté pan with 1 tablespoon of cooking oil over medium heat. The oil is ready when a tiny pinch of panko sizzles upon contact with the pan. Place shrimp cakes in the pan, taking care not to crowd them. Saute for two minutes per side, or until golden brown on both sides.

Transfer to a paper towel lined plate to drain; then transfer shrimp cakes to a serving platter. Garnish platter with lemon wedges and sprigs of cilantro. Serve shrimp cakes with sauce.

Christmas Squirrel Nuts

Mini Pretzels
Rolos
Carmels
Hersheys Kisses
Pecans

Preheat oven to 300 degrees, put mini pretzels on cookie sheet, top each pretzel with a caramel/chocolate rolo, put cookie sheet in oven just until the rolo starts to soften. Remove from oven, working quickly, press a half pecan into the rolo and let cool...YUMMY! My friends/relatives request these every Christmas. We call them squirrel nuts! I imagine the author meant to use this process with the hershey's kiss then add either the mint or the reeses.

or

Preheat the oven, while the oven is heating up, you melt the kisses, dip the pretzels in melted kisses, place on cookie sheet, place a mint or reeses piece on top and then put whole cookie sheet in oven to bake.... at least that is how I did it, ( sometimes we tend to do these recipes so quickly we forget to break it down step by step.

Rolo Turtles

From http://www.farmandfleet.com/projects/detail.aspx?id=136


Rolo® Chewy Caramels in Milk Chocolate

Mini Pretzels

Pecan Halves

Instructions

1. Preheat oven to 300 degrees. Place pretzels on the Cookie Sheet, approximately 1 - 2" apart.

2. Top each pretzel with a Rolo®.

3. Bake at 300 degrees for 2 - 3 minutes.

4. Remove from oven and place a Pecan Half on each pretzel while the chocolate is still warm. Be sure to let cool before removing from the cookie sheet.

Christmas Cookies 2009

This is what I made this year
http://www.cooks.com/rec/view/0,1610,159168-237195,00.html

PECAN FINGER COOKIES (I used white sugar)

1 c. buttermilk biscuit mix
1/4 c. melted butter
1/4 c. chopped pecans
1 tbsp. Sugar Twin (either white or brown) or sugar in equal amount
1 tsp. vanilla
2 tbsp. hot water

Mix first 5 ingredients, then beat in the hot water until the dough pulls away from sides and forms a ball. With hand shape dough into 24 finger shaped cookies on ungreased cookie sheet, 1 inch apart. Bake 12 to 15 minutes at 375 degrees, lightly brown.
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http://www.tasteofhome.com/Recipes/Pecan-Fingers


Powder Sugar Pecan Fingers
* 24 Servings
* Prep: 15 min. Bake: 15 min./batch + cooling

Ingredients

* 1 cup butter, softened
* 1/2 cup confectioners' sugar
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup finely chopped pecans
* Additional confectioners' sugar

Directions

* In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans.
* Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks. Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 149 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 126 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.
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http://www.bigoven.com/160180-Oatmeal-Raisin-Cookies-recipe.html

Oatmeal Raisin Cookies

Ingredients

* 1 1/4 cups Butter
* 3/4 cup Brown sugar
* 1/2 cup Sugar
* 1 Egg
* 1 teaspoon Vanilla
* 1 1/2 cups All purpose flour
* 1 teaspoon Baking soda
* 1 teaspoon Salt
* 1 teaspoon Cinnamon
* 1/4 teaspoon Nutmeg
* 3 cups Oats quick or old-fashioned
* 1 cup Raisins


Preparation

Preheat oven to 375 degrees.

Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies.

Cool 1 minute on cookie sheet. Remove to wire rack.

Store tightly covered.

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http://www.tasteofhome.com/recipes/Triple-Chocolate-Peppermint-Treats

Triple-Chocolate Peppermint Treats

* 80 Servings
* Prep: 40 min. Bake: 10 min./batch + cooling

Ingredients

* 1 cup butter, softened
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2-1/2 cups all-purpose flour
* 3/4 cup baking cocoa
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 cup (6 ounces) semisweet chocolate chips
* 1/2 cup 60% cacao bittersweet chocolate baking chips

* WHITE CHOCOLATE FROSTING:
* 1/2 cup vanilla or white chips
* 4 ounces cream cheese, softened
* 3 cups confectioners' sugar
* 1/3 to 1/2 cup crushed peppermint candies

Directions

* In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips.
* Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
* In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool.
* In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Frost cookies; sprinkle with peppermint candies. Yield: about 6-1/2 dozen.

Triple-Chocolate Peppermint Treats published in Country Woman December/January 2008, p27

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From http://www.cooksrecipes.com/holiday/swirled_holiday_snowball_cookies_recipe.html
SWIRLED™ Holiday Snowball Cookies

1 1/2 cups (3 sticks) butter, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
1 2/3 cups (10 ounce package) NESTLÉ® TOLL HOUSE® SWIRLED™ Holiday Morsels
1/2 cup finely chopped nuts
Powdered sugar

1. PREHEAT oven to 375°F (190°C).
2. BEAT butter, 3/4 cup powdered sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
3. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Makes 4 1/2 dozen cookies.

Preparation - 15 min | Cooking - 10 min | Cooling Time - 10 min cooling |

Cook's Note: NESTLÉ TOLL HOUSE SWIRLED Holiday Morsels are only available to purchase October through December.
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Christmas 2009 not baked

This year I ended up leaving home much earlier than I planned. Try suddenly being ready for Christmas on Dec 13 when you planned on Dec 23rd. Yes it got frantic. I did manage to get the others done down there along with fudge but these just did not get made.

http://www.foundationonestudios.com/rayorchards/recipes.html

PECAN CLUSTERS
1/2 cup butter or margarine
1/2 cup sifted flour
1/2 cup sugar
1/2teaspoon baking powder
1/2 teaspoon salt
1 egg
1 1/2 teaspoon vanilla
2 cups broken pecans
1 1/2 1-ounce squares unsweetened chocolate, melted
Cream butter or margarine and sugar. Add egg, vanilla, melted chocolate and mix well. Sift together flour, baking powder and salt and stir into cream mixture. Add pecans. Drop from teaspoon on greased baking sheet. Bake at 350 degrees F for 10 minutes. Makes 1 1/2 dozen

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http://www.grouprecipes.com/2456/thumbprint-cookies.html

Thumbprint Cookies Recipe

Ingredients

* 1 3/4 cups ground pecans (or other nuts to your taste)
* 1 3/4 cups all-purpose flour
* 1/2 cup sugar
* 8 oz (2 sticks) butter
* 1 tsp vanilla extract
* 1/4 cup icing sugar
* about 1 cup strawberry jam (marmalade or apricot jam work well too)


Directions

1. Preheat oven to 350 degrees F.
2. Mix ground pecans and flour together thoroughly.
3. Beat softened butter with sugar until fluffy. Add vanilla extract and mix well.
4. Add flour/nut mixture and mix on low speed until well blended.
5. Make small balls of dough in your hand and place on non-stick cookie sheet about 1" apart. Make a dimple with your finger in each ball, being careful not to punch all the way down to the cookie sheet.
6. Bake for 15 minutes. Let cool on cookie sheet for a few minutes, then remove to rack.
7. Dust cookies with icing sugar.
8. Heat jam in small saucepan until smoothly liquid. Fill cavity in each cookie with jam. Let cool completely before enjoying.

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http://www.tasteofhome.com/Recipes/Raisin-Pumpkin-Bars

Raisin Pumpkin Bars

* 24 Servings
* Prep: 20 min. Bake: 25 min.

Ingredients

* 2 cups sugar
* 1 can (15 ounces) solid-pack pumpkin
* 1 cup canola oil
* 4 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/2 cup raisins
* 1/3 cup chopped pecans or walnuts
* FROSTING:
* 1/3 cup butter, softened
* 1 package (3 ounces) cream cheese, softened
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions

* In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts.
* Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack.
* For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over bars. Store in the refrigerator. Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 297 calories, 15 g fat (4 g saturated fat), 46 mg cholesterol, 184 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
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Dried Cherry and Almond Cookies with Vanilla Icing from Giada
http://www.foodnetwork.com/food/recipes/recipe/0,1000011,FOOD_9936_411794_06,00.html

Ingredients
Cookies:

* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1/2 cup, plus 2 tablespoons sugar
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon pure almond extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon fine sea salt
* 1 large egg
* 1 1/4 cups all-purpose flour
* 3/4 cup coarsely chopped dried tart cherries (see Cook's Note)
* 1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)
*

Icing:

* 2 3/4 cups powdered sugar, sifted
* 2 teaspoons pure vanilla extract
* 3 tablespoons water, plus extra, as needed

Directions

For the Cookies:

In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.

Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).

Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.

For the Icing:

Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)

Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.

Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Cook's Note Alternative:

Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
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http://www.joyofbaking.com/ChristmasCookies.html
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Turkey Stock and Soup After Thanksgiving

Why is it always after the holiday I find these great recipes? My turkey has been gone for a week and the leftovers I brought home from Thanksgiving are just a memory as well. I made a stock with my carcass but didn't find a corner in my freezer so its gone questionable. (It was more important to get all that turkey taco meat in there.) I do so miss having another freezer.

From http://www.nytimes.com/2009/11/30/health/nutrition/30recipehealth.html?ref=fitnessandnutrition
By MARTHA ROSE SHULMAN
Published: November 30, 2009

After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.

Skip to next paragraph

Recipes for Health

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Related

Recipes for Health: Stracciatella With Spinach (December 1, 2009)

Recipes for Health: Turkey (or Chicken) Soup With Lemon and Rice (December 2, 2009)

Recipes for Health: Vietnamese-Style Turkey (or Chicken) Noodle Soup (December 3, 2009)

Recipes for Health: Ravioli or Tortellini in Broth (December 4, 2009)

Sometimes I don’t get as many quarts into my freezer as I’d like, because I end up making a different soup for dinner every night after Thanksgiving. Soups are a great way to keep dinners light between the holidays, and they are a perfect vehicle for all kinds of vegetables. If you don’t have an opportunity to make turkey stock, you can make all of this week’s recipes with chicken or vegetable stock.

Turkey Stock

This is a straightforward stock. You need little more than time and a big stock pot.

1 turkey carcass, plus the neck if you kept it

6 quarts water (more if needed)

3 or 4 carrots, peeled and sliced

3 or 4 stalks celery, sliced

2 leeks, trimmed, cleaned, and sliced (optional)

1/2 head garlic, cut in half across the middle

2 bay leaves

6 sprigs parsley

4 sprigs thyme

12 peppercorns

1 teaspoon salt

1. Rinse the turkey, making sure to wash away any stuffing that may be sticking to the walls of the cavity. Break apart if necessary, so the wing bones and thigh bones are detached. Place in a large stockpot, and add the water. It should cover the carcass.

2. Place over medium heat, and bring to a simmer. The bubbles should just break gently on the surface. Skim off any foam that rises to the surface. Cover partially, turn the heat to very low and simmer two hours, skimming as necessary. Add the remaining ingredients, and simmer for another four hours, partially covered. Keep your eye on the pot, and skim as necessary.

3. Before draining such a big pot of stock, I find it easiest to remove the carcass and bones using tongs. Gently strain the soup through a strainer, colander or conical chinois into a very large bowl. Line a strainer with cheesecloth, and strain once again. Place in the refrigerator, uncovered, and chill. Lift off any fat that has congealed on the top, and discard. Keep in the refrigerator, or freeze in small containers.

Yield: Makes about 5 quarts.

Advance preparation: You can freeze this for six months, or keep in the refrigerator for three or four days. Use as you would chicken stock.

Day-After-Thanksgiving Turkey Soup

2 quarts turkey stock

Salt and freshly ground pepper to taste

2 carrots, diced

2 stalks celery, diced

Leftover vegetables from dinner

Leftover turkey from dinner, diced

1/2 cup soup pasta, such as shells or macaroni

Chopped fresh parsley or cilantro

1.Combine the stock, salt, pepper, carrots and celery, and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add the leftover vegetables and turkey, and simmer for another 10 to 15 minutes. Add the soup pasta, and simmer until tender, five to 10 minutes. Taste, adjust seasonings and stir in the parsley or cilantro. Serve.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Lots of Holiday Cookie Recipes

While I was looking for a recipe in my email I found all these buried deep in there so for the sake of ever finding them again, I'm posting them here.

Basic Holiday Cookies (#)
Yield: 30

Ingredients:

1 1/4 cups All-purpose flour 1/2 teaspoons Baking powder 1/4 teaspoons Salt 3 tablespoons Unsalted Butter 3 tablespoons Margarine 1/2 cups Granulated sugar 1 Egg 1/2 teaspoons Vanilla

Stir together flour, baking powder and salt on piece of waxed paper. Beat
together butter, margarine and sugar in bowl until creamy. Beat in egg and
vanilla until well blended. Stir in flour mixture. Shape into disks; wrap
in plastic wrap; refrigerate several hours or overnight.

Heat oven to 350 F. Coat baking sheet with nonstick cooking spray. Roll out
dough on lightly floured surface to 3/8" thickness. Cut into rounds with 2
1/2" cookie cutter; reroll scraps. Place on prepared baking sheets, spacing
1 1/2" apart. Bake in 350 F. oven for 10-12 minutes or untl lightly browned
at edges. Remove cookies to wire rack to cool.

Makes 2 1/2 dozen cookies. Prep Time: 20 minutes, Chill: Several hours,
Bake: 350 F. for 10-12 minutes

MC formatting by bobbi744@sojourn.com

NOTES : (#) All recipes made with this basic dough are marked this way for
ease of finding in cookbook. You can use any of the dough variations to
make Basic Holiday Cookies. Roll out dough as in this recipe. Cut out
cookies, using your favorite cookie cutters. Bake as directed.
Recipe by: Family Circle Magazine, 11-18-97

*********************************************************************

Title: Amazing Cookies
Yield: 1
Ingredients:

1 cup Peanut-butter 1 cup Sugar 1 large Egg

Beat the egg. Mix everything together. Preheat oven to 325 degrees F.

Place blobs of cookie dough on a greased cookie sheet in the size you like,
and flatten with a fork to make the traditional peanut-butter cookie
pattern. Put in oven and bake for 8-10 minutes.

NOTES:

* These are very simple peanut-butter cookies -- They turn out a little
moist, but are yummy.

* These cookies are a bit moist, so don't worry about that. Don't burn
them; they don't taste good when they're burnt.

: Difficulty: easy.
: Time: 5 minutes preparation, 10 minutes baking.
: Precision: Measure the ingredients.

*********************************************************************

Title: Viennese Cookies
Yield: 1
Ingredients:

1 cup Parkay margarine 1 cup Sugar 1 Egg 1 teaspoon Almond extract 1 teaspoon Grated lemon rind 1 3/4 cups Flour 1/2 cups Ground almonds 1/2 teaspoons Tsp salt Kraft Pure Strawberry; Grape or Peach Preserves Confectioners sugar

Cream margarine and sugar until light and fluffy. Blend in egg, almond
extract and lemon rind. Add flour, almonds and salt; mix well. Chill. Heat
oven to 375 degrees. Roll out dough on lightly floured surface to 1/8-inch
thickness; cut with 2-inch round cookie cutter. Cut small hole in center of
half the cookies. Bake at 375 degrees on ungreased cookie sheets 5 to 7
minutes or until set. Cool. Sprinkle cookies with hole in center with
confectioners' sugar. Spread bottom of remaining cookies with approximately
1/2 tsp preserves. Top with sugar covered cookies. Makes approximately 5
dozen cookies.

Posted to brand-name-recipes by vergie1@juno.com (Vergie A Ewing) on Apr
15, 1998

*********************************************************************

Title: Chocolate Chunk Brownie Cookies
Yield: 40
Ingredients:

1 pkg semi-sweet chocolate chips (2 cups) 1 1/2 cups Sugar 1 cup Butter, softened 2 Eggs 2 tsp Vanilla 2 1/2 cup Flour 1 1/4 tsp Baking powder 1/4 tsp Baking soda 1/4 tsp Salt

Heat oven to 350F Melt first (1) cup chocolate chips
Beat sugar and butter till creamy
Add melted chocolate, eggs, vanilla - beat till well mixed
Add flour, baking powder, baking soda, salt - beat till mixed
Stir in second cup of chocolate chips by hand
Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet
Bake 8 ~ 10 minutes or until set, cool 1 minute before removing from sheet

*********************************************************************

Title: Basic Refrigerator Cookies
Yield: 36
Ingredients:

2 3/4 cups Sifted flour 3/4 teaspoons Salt 1/2 teaspoons Baking powder 1/2 teaspoons Soda 1 cup Butter 1 cup Sugar 2 Eggs 1 teaspoon Vanilla

From: tamale@aloha.net

Date: Tue, 06 Aug 1996 23:58:26 -1000
Source: LA Times

Sift together flour, salt, baking powder and soda. In bowl cream together
butter and sugar until light and fluffy.

Beat in eggs individually. Add vanilla. Gradually add dry ingredients to
creamed mixture, mixing well after each addition.

Shape dough into 1 1/2- to 2-inch rolls. Wrap rolls in foil. Chill at least
3 hours or overnight in refrigerator.

Cut into slices 1/8- to 1/4-inch thick. Bake on ungreased baking sheets at
375 degrees 10 to 12 minutes. Makes about 3 dozen.

Each cookie contains about: 77 calories; 83 mg sodium; 19 mg cholesterol; 4
grams fat; 9 grams carbohydrates; 1 gram protein; 0.02 gram fiber.

JEWISH-FOOD digest 304

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

******************************

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Title: Basic Butter Cookies
Yield: 1
Ingredients:

1 cup All-purpose flour 1/2 cups Cornstarch 1/2 cups Powdered sugar 3/4 cups Butter; room temperature 1/2 cups Walnuts; chopped

Recipe by: Cooking With Bon Appetit - Cookies Preheat oven to 300F. Sift
the first 3 ingredients into a large bowl. Add butter and mix well. Stir in
walnuts. Drop by teaspoons onto a baking sheet. Bake until cookies are
lightly golden, 20 to 25 minutes. Cool on racks.

Makes about 30 cookies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Beacon Hill Cookies
Yield: 36
Ingredients:

2 Egg whites 1/2 cups Sugar 1/2 teaspoons Vinegar 1/2 teaspoons Vanilla 1 cup Chocolate Chips 3/4 cups Chopped walnuts or pecans

Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar,
one tablespoonful at a time, beating after each addition until the
meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in
chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking
sheets. Bake for 10 minutes. With a spatula, remove meringues immediately
and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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[ add to My Recipe Box ] [ Printable View ] [ e-mail this recipe ]

Title: Basel Chocolate-Spice Cookies (Basel Brunsli)
Yield: 2
Ingredients:

1 1/4 cups Blanched whole almonds (about 7 ounces) 1 1/2 cups Powdered sugar 3 1/2 tablespoons Unsweetened Cocoa Powder 2 1/2 teaspoons Ground cinnamon 1/8 teaspoons Ground cloves 3 ounces Bitterswet (not unsweetened) or swmisweet Chocolate, chopped fairly fine 1/4 teaspoons (generous) almond extract 2 large Egg whites 2 To 5 Tbl confectioners' sugar for rolling out cookies

Heat oven to 325F. Line several baking sheets with aluminum foil.

In a food processor, process the almonds and 1 cup powdered sugar until the
almonds are powder-fine but not oily; stop the processor and scrape down
the sides several times. Add the cocoa powder, cinnamon, cloves, and
chocolate; continue processing until the chocolate is finely ground. Add
the remaining 1/2 cup powdered sugar, the almond extract, and egg whites;
process until the mixture is blended and just forms a mass. Set the dough
aside for 5 to 10 minutes to stiffen slightly.

Generously dust a work surface with powdered sugar. If the dough seems too
soft to roll out easily, dust it with more sugar and knead until the
consistency is manageable, but avoid adding any more sugar than absolutely
necessary. Roll out the dough to 1/4 inch thickness, lifting it with a
spatula frequently and redusting the surface and rolling pin with powdered
sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch
heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to
the prepared baking sheets, about 1 inch apart.

Bake the cookies for 9 to 12 minutes or until almost firm on top and
slightly puffy. Let them stand on the foil lined baking sheets until
completely cooled. Peel from the foil. Store airtight for 3 to 4 days.
Freeze, airtight, for longer storage.

Makes about forty 2 1/4-inch cookies.

[THE BALTIMORE SUN; November 25. 1990]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Bar Cookies
Yield: 24
Ingredients:

1 cup Butter; melted 2 Eggs 2 cups Brown sugar 3 1/2 cups Flour 1/2 teaspoons Baking soda 1 cup Nuts

Mix eggs & brown sugar together. Add melted butter & cream well. Add flour
& soda a cup at a time. When mixed well, add nuts. Divide dough into 3
parts & shape into rolls with waxed paper. Chill well. Slice & bake as
desired in 350 degree oven. (Dough may be frozen.)

HELEN WEAVER

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

*********************************************************************

Title: Baker's Fudge Crackle Cookies
Yield: 3
Ingredients:

8 Squares semi sweet chocolate 4 Squares unsweetened chocolate 2 tablespoons Butter 1 teaspoon Instant coffee 3/4 cups Cake and pastry flour 1/2 teaspoons Baking powder 3 Eggs 1 cup Granulated sugar 1 teaspoon Vanilla 1/2 cups Semi-sweet chocolate chips 1/2 cups Chopped toasted unblanced almonds DIP: 8 Squares semi-sweet chocolate

Melt chocolate squares, butter and coffee; stir well. Cool. Sift together
flour and baking powder. Beat eggs until foamy; add sugar gradually. Add
vanilla and chocolate mixture. Stir in flour mixture. Then stir in
chocolate chips and nuts. Let stand at room temperature for 30 minutes.
Drop by teaspoonful onto baking sheets. Bake at 350 F for 10 minutes. Allow
to cool for 5 minutes before removing from pan. Makes about 3 dozen
cookies.

DIP: Partially melt chocolate. Dip half of each cookie into melted
chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10
minutes, or until chocolate is set. Serve cookies at room temperature.

Origin: Canadian Living, December 1988, Baker's Chocolate Ad. Shared by:
Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Bakeless Chocolate Cookies
Yield: 1
Ingredients:

2 cups Sugar 1/2 cups Cocoa Powder 1/2 cups Milk 1/2 cups Margarine 3 cups Oatmeal 1/2 cups Nuts 1/2 cups Coconut 3/4 teaspoons Vanilla

Bring above "A" mixture to boil and cook 1 minute. Add "B".

Mix and drop by spoonfuls on waxed paper. Refrigerate until set. They were
really good!

Posted to TNT Recipes Digest, Vol 01, Nr 937 by Carolyn or Paul
on January 13, 199?

*********************************************************************

Title: Baby Ruth Cookies
Yield: 48
Ingredients:

3 1/2 cups Flour 1 teaspoon Salt 1 teaspoon Soda 1 1/2 cups Sugar 1 cup Butter 2 Eggs 1 teaspoon Vanilla 6 1.2-oz Baby Ruth candy bars; cut in small pieces

Blend flour with salt and soda in small bowl. Gradually add sugar to butter
in mixing bowl; cream until light and fluffy. Add eggs and vanilla; beat
well. Blend in dry ingredients gradually; mix thoroughly. Stir in candy
pieces. Chill dough for easy handling. Drop by tablespoons onto lightly
greased baking sheet. Bake at 375° for 10 to 12 minutes until golden brown.

Recipe by: Family

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 11, 1997

*********************************************************************

Title: Auntie Van's Christmas Cookies
Yield: 72
Ingredients:

2 cups Granulated sugar 1 cup Butter, softened 2 Eggs 1 teaspoon Vanilla 5 cups All-purpose flour 1 teaspoon Baking soda 1 cup Sour cream 1 tablespoon Instant coffee granules 1 tablespoon Hot water 6 tablespoons Butter, softened 1 teaspoon Vanilla 3 cups Sifted powdered sugar 1/3 cups Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each addition.
Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1
piece on lightly floured surface to 1/8" thickness (keep remaining dough
refrigerated). Cut into desired shapes; place on ungreased cookie sheets.
Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat
with remaining dough. Cool completely. Frost with Coffee Frosting.

Makes 6 dozen cookies.

COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon
vanilla. Add powdered sugar; mix until well combined. Gradually add cream
until good spreading consistency.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

*********************************************************************

Title: Aunt Lura's Oatmeal Cookies
Yield: 6
Ingredients:

1 cup Shortening, melted 3 cups Oats 2 cups Flour 2 cups Sugar 1 cup Raisins 5 tablespoons Milk 1 teaspoon Cinnamon 1 teaspoon Soda 1 dash Salt

Rich, this is an old favorite of mine, from my great-grandmother. Thought
everyone would enjoy it. I love them, and so does the rest of my family.
They were always part of Christmas baking for us.

Preheat oven to 375 degrees. Combine shortening, oats, flour, sugar,
raisins, milk, cinnamon, soda and salt. It should stick together when you
squeeze a small amount in your hand. Drop small amounts on sheet. Bake 10
minutes.

Hope you try them, they are the best I've ever tasted, though I'm probably
biased.

Reposted By Ellen Cleary

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Aunt Lisl's Butter Cookies
Yield: 48
Ingredients:

1/2 pounds Unsalted butter or margarine softened (2 sticks) 3/4 cups Sugar 2 Eggs 1 tablespoon Brandy(opt) dashes Vanilla 3 1/2 cups Flour 1 Egg yolk Chopped nuts and raisins or 1 egg white Coarse sugar coloured with blue food colouring

In a bowl, cream butter and sugar. Then mix in the
eggs, brandy, salt, vanilla, and flour. Let rest for
at least 30 minutes in the refrigerator. Roll out the
dough to 1/8-inch thick. Preheat oven to 350 degrees.
You can either use cookie cutters or use a toothpick
or knife to cut cookies out in any shapes you want.
Place gently on baking sheet. Then either brush with
egg yolk or spinkle with nuts and raisins or brush
with egg white and sprinkle with blue sugar. Bake for
about 10 minutes or until golden brown. Use a metal
spatula to gently remove each cookie from the baking
sheet to a cooling rack or flat plate.

Nutritional info per cookie: 83 cal; 1g pro, 10g carb,
4g fat(46%), .2g fiber, 24mg chol, 10mg sodium

Source: Miami Herald, 12/14/95
Posted to MM-Recipes Digest V3 #231

Date: 24 Aug 96 21:44:08 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM

*********************************************************************

Title: Aunt Lila's Snowball Cookies
Yield: 12
Ingredients:

1/2 pounds Butter 2 cups Nuts -- ground 2 cups Flour, all-purpose 4 tablespoons Sugar 2 teaspoons Vanilla Powdered Sugar -- to roll In

1. Preheat oven to 350 degrees.

2. Cream sugar and butter until light & fluffy.

3. Add vanilla and nuts. Add flour gradually.

4. Roll into small balls. Place on baking sheet, and bake 15 to 20
minutes in a 350 degree oven.

5. Roll baked balls in powdered sugar while still warm.

Recipe By : Lila Winkleman

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

*********************************************************************

[ add to My Recipe Box ] [ Printable View ] [ e-mail this recipe ]

Title: Aunt Hannah's Cookies (Hannatadinkakut)
Yield: 72
Ingredients:

1/2 cups Softened butter 1/2 cups Sugar 2 cups Cake Flour 2 teaspoons Baking powder 1/2 cups Whipping cream Almond halves -- for Decoration

Cover baking sheets with parchment or grease lightly. Preheat oven to 350F
In a mixing bowl, cream the butter and sugar until blended. Mix the flour
with the baking powder and add to the butter mixture, a little at a time.
Blend in the cream until a stiff dough forms. Chill if necessary. Using 1
tsp of dough at a time, roll into small balls. Place on the prepared
baking sheets. Press an almond half in top of each ball. Bake for 10
minutes or until very light golden color and set. Cool on baking sheet.
Store in airtight tin or freeze.

Recipe By : DLGREAT

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

*********************************************************************

Title: Aunt Gisele's Caramel Cookies (Mf)
Yield: 72
Ingredients:

1/2 pounds Butter 2 Egg yolks 1 cup Sugar 1/4 teaspoons Ground cinnamon, scant 2 cups Unsifted flour 1/2 pounds Sliced blanched almonds 3/4 cups Sugar 6 tablespoons Butter 3 tablespoons Honey 3 tablespoons Milk

Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by
1-inch jelly roll pan; set aside.

Combine the butter, yolks, sugar, cinnamon and flour and mix until you form
a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan
and bake for 15 minutes.

Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on
occasion, until the mixture is light golden.

Remove baked dough; spread almonds mixture over the top and bake for 15 to
20 minutes longer until dark golden. Cool and cut into squares or
rectangles (be sure to cut the cookies before they turn too hard.)

Yield: 6 dozen, depending on how you cut them

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997

Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757 Posted to MC-Recipe
Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997

*********************************************************************

Title: Aunt Elsie's Cream Cheese Dough Cookies
Yield: 12
Ingredients:

1 pound Butter; softened 1 pound Cream cheese 1 pound All purpose flour Assorted Canned Fruit Fillings; Such As Solo Brand Pastry Fillings

Cream butter and cream cheese together. Gradually blend in flour until a
slighty soft dough forms. Wrap dough in plastix wrap, and refrigerate about
2 hours, or until firm. On a floured board, roll dough out to a thickness
of about 1/3 inch.Using 2-3 inch round cookie cutter, cut out several
circles. Either using a doughnut cutter the same diameter, or a canape
cutter or bottle cap, cut out center of half the circles.

On an ungreased cookie sheet, place the solid circles, being careful to
leave adequate space between cookies. (These do not spread much but they do
puff up in height.) Using circles tha thave the centers cut out, place on
top of solid circles. Using a small spoon, fill each cookie with the fruit
filling of your choice.Filkl just up to top of dough.

Bake at 375 degrees, about 12-15 minutes, or until puffed up and beginning
to turn golden. Let cool on cookie sheeys for about three minutes and then
transfer to rack to complete cooling.

Seaqsonal hoilday shape cutters may be used as well. Bottle caps or
matching canape cutters can be used to cut out the centers.

These do not store doe more than a couple of days at room temperature.
Refrigerate in the unlikely event that there are a lot of leftovers.

Serving Ideas : Thse look very attrractive when arramged on a platter.

NOTES : For those who are careful about sugar consumption - the cookies can
be filled with all fruit spreads as well as canned fillings. Actually,
almost any thick preserves will do. Just don't use any jelly or any spread
that is too thin, as they melt and run all over in the oven. Do not use pie
fillngs as these are also too thin. Recipe may be doubled or more.
Recipe by: Elsie Goldberg

Posted to KitMailbox Digest by Supersew on Dec 22, 1997

*********************************************************************

Title: Aunt Dimity's Oatmeal Cookies
Yield: 1
Ingredients:

1 cup Butter 1 cup Sugar 2 Jumbo eggs 5 tablespoons Raisin water; (see below) 2 cups All-purpose flour 1 teaspoon Baking soda 1 teaspoon Salt 1 teaspoon Cinnamon 1/2 teaspoons Nutmeg 2 cups Old-fashioned rolled oats 1 cup Raisins 2 cups Water 1/2 cups Walnuts; chopped

Preheat oven to 350.

In a small saucepan, combine the raisins with water and bring to a boil;
lower the heat and simmer uncovered for 5 minutes. Set aside to cool. When
cool, reserve 5 T. of the raisin water, then drain raisins in colander.

In a large bowl, cream butter and sugar. Add eggs and raisin water and mix
well. Blend dry ingredients into creamed mixture. Add nuts, if desired. Add
raisins and combine well.

Drop by heaping teaspoonsful, 2 inches apart, onto greased baking sheets.
Bake 10-15 minutes, or until golden brown and firm on top when touched with
your finger. Cool on racks.

Makes approximately 6 dozen cookies.

Recipe by: Aunt Dimity's Death

Posted to MC-Recipe Digest by KSBAUM on Mar 29, 1998

*********************************************************************

Title: Aunt Catherine's Italian Cookies
Yield: 1
Ingredients:

2 1/2 cups Flour 6 ounces Cream 3 Eggs 1 cup Crisco 2 tablespoons Almond extract 1 tablespoon Cinnamon 1 1/2 cups Sugar 6 ounces Milk 1 Stick oleo 3 tablespoons Baking powder 1 cup Nuts, chopped 1 Box powdered sugar 1 Stick of Butter or oleo Food coloring

Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon, cream
and milk. Mix in nuts and baking powder and flour. Roll small balls into
long rolls, then kind of flatten it. Slice in 1/2 inch pieces. Put on
cookie sheet. Bake until done at 350 degrees.

Mix melted butter and powdered sugar. Put in small containers and add
different food colorings. Spread on cooled cookies and let harden. Then
put in canned containers. Can store for months.
Posted to MM-Recipes Digest V3 #281

Date: Sun, 13 Oct 1996 23:28:22 -0400

From: Walt Gray

*********************************************************************

Title: Aunt Carol's Oatmeal Lace Cookies
Yield: 36
Ingredients:

1 cup Oats, rolled; quick-cooking 1 cup Sugar 2 teaspoons Flour 1 teaspoon Salt 1/4 teaspoons Baking powder 1 teaspoon Vanilla 8 ounces Butter; melted 1 Egg; beaten

Mix all the dry ingredients together, and add the liquids and mix.
Refrigerate 24 hours. Heat oven to 325 F. Line cookie sheets with aluminum
foil, and drop dough on in small spoonfuls, leave 2" between each. Bake 11
minutes.

--- per Susan Stamberg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apricot-Walnut Strudel Cookies
Yield: 2
Ingredients:

1/2 cups Sour cream 1/4 cups Unsalted butter, softened 1 cup Flour 1/4 teaspoons Salt 2/3 cups Apricot Jam 2/3 cups Walnuts, chopped 2 tablespoons Raisins 2 tablespoons Golden raisins

Make the pastry:

1. With an electric mixer on medium speed, blend the sour crem and butter
until smooth, about 2 minutes. Add the flour and salt and blend until the
dough comes together, about 30 seconds.

2. Form the dough into 2 disks, wrap in plastic and chill overnight.

3. Remove the dough from the refrigerator and let soften slightly, for
about 10 minutes. Preheat oven to 350 degrees F, with a rack in the middle.
Lightly grease a baking sheet.

4. On a lightly floured surface, roll out each disk to a circle about 9 to
10 inches in diameter and less than 1/8 inch thick.

Prepare the Filling:

5. Spread 1/3 cup apricot jam over the surface of 1 disk, leaving a 1/4
inch border around the edges. Sprinkle 1/3 cup of the walnuts, 1 tablespoon
of the raisins and 1 tablespoon of the golden raisins over the jam.

6. Roll up the dough jelly-roll fashion, pinching the ends together.
Carefully lift the roll with your hands and transfer to the baking sheet.
With a sharp knife, slice the roll halfway through into about
12 sections.

7. Repeat the procedure with the remaining dough and filling.

8. Bake for 40 to 45 minutes, or until golden brown. Cool on the baking
sheet for 5 minutes. Cut the slices through; cool completely on the sheet.
Store in an airtight container for up to 1 week or freeze for several
months.

Source: Corby Kummer's "Joy of Coffee"
Posted to MM-Recipes Digest V3 #321

Date: Fri, 22 Nov 1996 12:01:20 +0000

From: Linda Place

*********************************************************************

[ add to My Recipe Box ] [ Printable View ] [ e-mail this recipe ]

Title: Apricot-Pecan Cookies - Wday
Yield: 16
Ingredients:

1/4 teaspoons Ground cardamom 8 small Dried apricots; finely Chopped 1 Basic Cookie Dough I; Vanilla 1/4 cups Pecans; finely chopped

1. Mix cardamom and apricots into dough. Roll dough into 8" log and slice
into 16 pieces. Roll each into ball and coat with chopped pecans. put
balls 1" apart on ungreased cookie sheet and bake 12-14 mins until bottoms
are browned. Remove to wire rack to cool.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per cookie:
71 calories, 4g fat (51% CFF) 11mg chol w/ butter, 3mg chol w/ marg
31 mg sodium

Contributor: Woman's Day, Nov 22/94 Preparation Time: 00:30

Posted to recipelu-digest Volume 01 Number 247 by Cathleen
on Nov 12, 1997

*********************************************************************

Title: Apricot Filled Sugar Cookies
Yield: 24
Ingredients:

1 cup Sugar 1/2 cups Margarine 2 tablespoons Milk 1 Egg 2 1/2 cups Flour 1/2 teaspoons Baking soda 1/4 teaspoons Nutmeg 12 teaspoons Apricot Fruit Filling

Mix all together except filling to make a soft dough. Roll out 1/8" thick
and cut out 48 3" round cookies. Place /t of filling on the top of 24
rounds. Cover each with another round, crimp edges and make a slit on top.
Bake 10-12 minutes in a 375oF preheated oven. Makes 24 cookies.

Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apricot Cream Cheese Cookies
Yield: 4
Ingredients:

1 1/2 cups Margarine 1 1/2 cups Sugar 8 ounces Philadelphia cream cheese 2 Egg 2 tablespoons Lemon juice 1 1/2 teaspoons Lemon zest 4 1/2 cups Flour 1 1/2 teaspoons Baking powder Apricot filling Sugar, confectioners 11 ounces Apricots, dried 1/2 cups Sugar

Combine margarine, sugar and softened cream cheese mixing until well
blended. Blend in eggs, lemon juice and rind. Add combined dry
ingredients to cream cheese mixture and mix well and chill. Roll
into medium size ball. Place on ungreased cookie sheet. Flaten
slightly, indent center, put apricot filling in center. Bake 350
degrees for 15 minutes. Cool slightly and sprinkle powdered
sugar on top.

Fillling: Put 1 pkg. (11 oz.) apricots in saucepan and add water just
cover. Add 1/2 cup (or to taste) sugar and bring to boil. Cover and
simmer 10 minutes or until apricots are soft and most of water is
absorbed. Force through sieve or whirl in blender. Makes 2 cups.

per Carrie Naley
Fidonet HOME_COOKING echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apricot Almond Meringue Cookies
Yield: 48
Ingredients:

4 large Egg Whites; At Room Temperature 1 pinch Salt; or cream of tartar 3/4 cups Sugar; superfine 1 teaspoon Vanilla extract 4 ounces Dried apricots; finely diced 1/4 cups Slivered almonds; lightly toasted

Preheat the oven to 225 degrees. Lightly grease two cookie sheets or, if
you prefer, grease parchment or waxed paper spread on cookie sheets.

In a large bowl, beat the egg whites with the salt or cream of tartar until
the whites make soft peaks. To make a tender meringue, gradually add all
but 2 tablespoons of the sugar as you continue to beat. Check to see if the
sugar has dissolved by pinching the meringue. When you can no longer feel
the crystals, fold in the remaining sugar, then the vanilla extract, and
finally the apricots and almonds.

Drop neat spoonfuls of the meringue batter onto the cookie sheets; give
them attractive peaks, as they will not spread or change their shape. Bake
for 1hour without opening the door. Turn off the oven and keep them in the
unopened oven for at least another hour or as long as overnight. Remove the
cookies with a spatula. Store them in airtight tins or, closed tightly in a
plastic bag, in the freezer, where they will keep indefinitely.

NOTES : These light, tender meringue cookies are a good way to use up extra
egg whites.
Recipe by: A Feast Of Fruits

Posted to MC-Recipe Digest V1 #1052 by "Marie Smith"
on Jan 25, 1998

*********************************************************************

Title: Applesauce-Raisin Cookies
Yield: 24
Ingredients:

1/4 cups Vegetable oil 1/4 cups Sugar 1 Egg 1 teaspoon Vanilla extract 1/2 cups Unsweetened applesauce 1/2 cups Whole wheat flour 1/2 cups Unbleached white flour 2 teaspoons Baking powder 1/2 teaspoons Baking soda 1 teaspoon Ground cinnamon 1/8 teaspoons Ground cloves 1/2 cups Rolled oats 1/2 cups Raisins

Cream the oil and sugar together. Add the egg and beat until light. Blend
in the vanilla and applesauce. Stir in the flours, baking powder, baking
soda, cinnamon, cloves, oats and raisins into the creamed mixture. Blend
well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375
F oven for 8-10 min or until lightly browned. Cool on a wire rack. Makes 24
cookies, each 56 calories 10 carbohydrates, 1 protein, 2 fat, 47 sodium, 49
potassium, 11 cholesterol 1/2 fruit exchange, 1/2 fat exchange Source:
Holiday Cookbook, American Diabetes Association ISBN 0-13-024894-0, by
Betty Wedman, M.S., R.D. from Norman Brown, main cooking echo March 93,
QBook format

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Applesauce Cookies #2
Yield: 24
Ingredients:

1 cup Applesauce 1 cup Sugar 1/2 cups Oleo 1 Egg 1 cup Nuts 1 cup Raisins 2 cups Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1/4 teaspoons Salt 1 teaspoon Cinnomon 1/2 teaspoons Cloves From: Karen Pearch Date: Fri, 9 Aug 1996 13:46:14 -0400

Mix all ingreadients togather. Bake at 350 degrees F. for 10 to 12 minutes
on a greased cookie sheet.

EAT-L Digest 8 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

*********************************************************************

Title: Applesauce Bar Cookies
Yield: 24
Ingredients:

1 3/4 cups Sifted cake flour 1/2 teaspoons Baking soda 1 teaspoon Cinnamon 1/2 teaspoons Allspice 1/8 teaspoons Cloves 1/2 teaspoons Salt 1/4 cups Margarine 3/4 cups Sugar 1 Egg 1/2 cups Unsweetened applesauce 1/2 cups Raisins

Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with vegetable
pan coating. Sift together flour, baking soda, spices and salt. Cream
together margarine and sugar. Add egg to margarine mixture and beat until
light and fluffy. Alternately add the dry ingredients and applesauce,
stirring just enough to blend well. Add the raisins. Turn into the prepared
pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24
squares. 1 serving = 1 cookie = 1 bread exchange plus 1/2 fat exchange. CHO
15, PRO 1, FAT 2, CAL 80, Na 98

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apple-Walnut Drop Cookies
Yield: 1
Ingredients:

3 cups All-Purpose Flour; sifted 1 1/2 teaspoons Baking soda 3/4 cups Soft shortening 2 cups Light brown sugar; packed 3/4 teaspoons Salt 1 1/2 teaspoons Ground cinnamon 1 1/2 teaspoons Ground cloves 3/4 teaspoons Ground nutmeg 2 Whole eggs 1 1/2 cups Chopped walnuts 1 1/2 cups Apple; chopped finely, unpaired 1 1/2 cups Dark raisins; chopped 1/2 cups Apple juice or milk GLAZE (below) 2 cups Confectioners sugar; sifted 1 1/2 tablespoons Butter or margarine; softened 1/2 teaspoons Vanilla extract 1/4 teaspoons Salt 1/4 cups Milk

1. Preheat oven to 400 F. Lightly grease several cookie sheets.

2. sift flour with baking soda. Mix shortening, brown sugar, salt,
cinnamon, cloves, nutmeg, and eggs until well blended.

3. Stir in half of flour mixture, then nuts, apple, and raisins. Blend in
apple juice or milk, then remaining flour mixture.

4. Drop rounded tablespoonfuls of dough onto cookie sheets, 2 inches apart.

5. Bake 11 to 14 minutes, or until done. While cookies are still hot,
spread thinly with Glaze. Decorate with bits of apple as pictured, if
desired. Makes 3 1/2 to 4 dozen.

GLAZE:

1. In small bowl, combine all ingredients; mix well.

2. Use to glaze Apple-Walnut Drop Cookies.
Posted to recipelu-digest Volume 01 Number 301 by "Diane Geary"
on Nov 24, 1997

*********************************************************************

Title: Amaretto Cookies
Yield: 36
Ingredients:

1/2 cups Butter 2 tablespoons Molasses 2 Eggs 1 cup Almonds, ground toasted 1/2 teaspoons Lemon rind; grated 1 teaspoon Almond extract 1/2 cups Amaretto liqueur 2 cups Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind
and almond extract; mix well. Stir in Amaretto alternately with flour. Drop
by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15
minutes. Cookies will be golden brown when done.
Posted to MM-Recipes Digest V3 #281

Date: Sun, 13 Oct 1996 23:28:22 -0400

From: Walt Gray

*********************************************************************

Title: Amaretti Cookies
Yield: 1
Ingredients:

1 1/4 cups Blanched and lightly toasted almonds 3/4 cups Powdered sugar 2 teaspoons All-purpose flour 2 large Egg whites 1/3 cups Granulated sugar 1 teaspoon Grated lemon zest 1 teaspoon Almond extract

In a food processor, grind the almonds to a powder by pulsing off and on to
keep the powder loose. Mix the almonds with the powdered sugar and flour.
In a separate a bowl, beat the egg whites to soft peaks. Gradually beat in
the granulated sugar until stiff. Fold in the lemon zest and almond
extract. Pipe the mixture with a pastry bag using a round 1/4-inch tip into
1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed
paper or parchment. Bake in a preheated 275-degree oven for 1 hour,
checking to make sure the amaretti don't brown. Turn off the oven and let
the amaretti dry out for an additional hour--they should be very crisp.
Store them in an airtight container in the refrigerator or freezer.

Yield: Approximately 24 cookies
Recipe By :COOK'S CHOICE SHOW #CH1215

Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 12:45:37 -0400

From: Meg Antczak

*********************************************************************

Title: Almost Cherry Garcia Cookies
Yield: 30
Ingredients:

1 cup Dried sour cherries 1/3 cups Cherry-flavored brandy 1/2 cups Unsalted Butter ; at room temperature 1/2 cups White sugar 1/2 cups Light brown sugar; firmly packed 1 Egg 1 1/2 teaspoons Vanilla extract 1/4 teaspoons Almond extract 1/4 teaspoons Salt 1/2 teaspoons Baking soda 1 1/2 cups All-purpose flour 3/4 cups Coarsely chopped white chocolate 1/2 cups Coarsely chopped semisweet chocolate 1/2 cups Coarsely chopped macadamia nuts ; (optional)

Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees. Line
two baking sheets with parchment paper.

Plump the dried cherries by soaking them in boiling water to cover for a
couple of minutes. Drain well and toss with cherry brandy. Let the cherries
sit in the brandy for a couple of hours, or even overnight for the best
flavor, then drain before using.

Cream the butter with both sugars. Blend in the egg, vanilla and almond
extracts.

Fold in the salt, baking soda and flour. Fold in the cherries, white and
dark chocolate and, if using, the macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto the baking sheets, leaving space between
dollops of batter.

Bake until lightly browned around the edges, 12 to 14 minutes. Cool on
racks. (Makes about 2 1/2 dozen).

Recipe from Marcy Goldman, a professional baker and food writer based in
Montreal.

Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela
Gilliland) on Aug 17, 1997

*********************************************************************

Title: Almond Tea Cookies
Yield: 48
Ingredients:

1 cup Butter; room temperature 1 cup Almond paste 1/4 teaspoons Salt 1 2/3 cups Unbleached all-purpose flour 1 cup Powdered sugar Ground cinnamon; to taste

Cream the butter thoroughly in a large bowl, then add the almond paste and
incorporate well. Stir the salt into the flour and add gradually to the
butter mixture, mixing well after each addition.

Chill the dough until firm, at least 3 hours or overnight.

Preheat the oven to 325°. Cut of thin slices of the dough, and, using your
hands, roll out on a floured surface into rolls about the size and
thickness of a pencil.

Bake on an ungreased baking sheet for 15 minutes. Let cool slightly before
removing from the baking sheet, then remove while still warm and carefully
roll in the mixture of powdered sugar and cinnamon. (These cookies break
easily, especially if removed from the pan too soon.) Cool on a wire rack
and store in an airtight tin.

Recipe by: Cathy Huffman Forrester - Party Receipts

Posted to MC-Recipe Digest V1 #869 by The Taillons
on Oct 26, 1997

*********************************************************************

Title: Almond Roca Cookies
Yield: 1
Ingredients:

1 cup Butter 1/2 cups Brown sugar 1/2 cups Sugar 1 Egg yolk 1 teaspoon Vanilla 2 cups Flour 10 ounces Chocolate Chips 1 cup Finely chopped nuts

Cream butter and sugar, add egg yolk and vanilla. Stir in flour.
Spread mixture thinly on greased cookie sheet. Bake at 350 degrees for 15
to 20 minutes. Melt chocolate over hot water and spread over warm baked
cookies. Sprinkle on nuts and press them firmly. Cut in bars while still
warm. Let stand until chocolate is dry.

*********************************************************************

Title: Almond Praline Cookies
Yield: 20
Ingredients:

1 package (2 1/4 oz) sliced almonds (1/2 cup) 1/4 cups Butter 1/4 cups Sugar 2 teaspoons All purpose flour 1 tablespoon Milk

Grind almonds in food processor until fine. In a medium skillet melt butter
over low heat. Stir in sugar and flour. Add almonds and milk. Cook and stir
over low heat until bubbly. Remove from heat. Drop batter by slightly
rounded tsp 4 inches apart onto ungreased baking sheet. Bake in 350 oven
6-7 minutes or until edges are golden brown. Remove from oven; let stand on
cookie sheet 1 minute. Carefully loosen and remove cookies with a wide
metal spatula. Cool completely. Store in an airtight container.

Posted to EAT-L Digest 19 Sep 96

From: laura davis

Date: Wed, 18 Sep 1996 14:02:20 -0700 (PDT)

*********************************************************************

Title: Aggression Cookies
Yield: 1
Ingredients:

1 1/2 cups Firmly packed brown sugar 1 1/2 cups Butter; softened 3 cups Old-fashioned or quick-cooking rolled oats; uncooked 1 1/2 teaspoons Baking soda 1 1/2 cups All-purpose flour Granulated sugar

Barbara Mihalevich Arciero, Food Writer, "The Times", Shreveport,
Louisiana.

"When I was a student at the University of Missouri, I spent a semester
working in a preschool. That's where I discovered Aggression Cookies, a
not-so-unique cookie with a unique name. These cookies, I discovered, offer
a socially acceptable way for youngsters to let off steam and to make a
tasty snack at the same time. The dough is stiff, so children can mash,
knead, squeeze and pound it to their hearts' content without inflicting any
damage. Children don't need to know the name of these cookies; just tell
them you've got a special cookie for them to make."

Combine brown sugar, butter, oats, baking soda and flour in a large mixing
bowl. Mash, knead, squeeze and pound ingredients to make a dough.

Form dough into small balls. Put balls on ungreased baking sheets. Grease
the bottom of a small glass or jar; dip into granulated sugar and use to
flatten balls.

Bake in a preheated 350 deg oven about 15 minutes or until done. Transfer
to racks to cool. Makes about 7 dozen cookies.

Posted to Bakery-Shoppe Digest V1 #462 by "Pollywog"
on Dec 20, 1997

*********************************************************************

Title: Aggression Cookies #1
Yield: 48
Ingredients:

2 cups Unsalted butter; room temperature 1 cup Sugar 2 cups Light Brown Sugar 4 Eggs 1 tablespoon Vanilla (this brand with a long name; sold at william sonoma) 4 1/2 cups Flour 2 teaspoons Baking soda 24 ounces Semi-sweet chocolate bar; chopped 12 ounces White chocolate bar; chopped 14 ounces Macadamia nuts; chopped

From: pl@beaux.ATWC.Teradyne.COM (Priscilla Lee)

Date: Thu, 2 Sep 1993 22:48:01 GMT
The people at work love these and I have had people ask for them by the
ten-dozen!

Aggression Cookies -- (the post-modern Asian American performance poem)

NOTE: With thick Chinese meat cleaver, hack chocolate and macadamia nuts to
pieces. ALSO, You may substitute chocolate and white chocolate chips for
the bars if you are not feeling particularly angst-ridden.

Preheat oven to 375 degrees. In a large bowl, thrash butter and sugars
until uniform. Beat in eggs and vanilla. Add flour and baking soda; whip
until smooth. Toss in chocolate chunks and nuts. To avoid the "chocolate
chip cookie cooked under a steam roller" look, refrigerate the cookie dough
for a couple of hours before baking.

Throw batter by tablespoons full onto an ungreased baking sheet--aim so
that the cookies land 2 inches apart. Bake until golden, about 10-12
minutes. Using a spatula, pry the cookies loose from the baking sheet, and
allow them to vent on wire racks. Makes about 4 dozen cookies.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

*********************************************************************

Title: After Dinner Mint Cookies
Yield: 3
Ingredients:

10 ounces Ghirardelli Mint Chocolate Wafers 3/4 cups Butter, softened 2/3 cups Sugar 1 Egg 1/4 teaspoons Salt 1 1/3 cups Unsifted flour 3/4 cups Finely chopped walnuts

DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring
constantly or microwave on medium for about 3 minutes. Set aside. Cream
butter with sugar, egg and salt. Mix in melted chocolate. Gradually add
flour. Chill dough at least 1 hour. Shape dough into balls, using 1 level
Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets.
Flatten slightly with the palm of hand. Bake at 350-F for only 8 minutes.
Remove from oven and place Mint Wafer on top of each cookie, pressing
slightly. Continue baking 3 5 minutes longer or until cookie is firm.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: 7 Layer Cookies
Yield: 4
Ingredients:

1/2 Stick butter 1 1/2 cups Graham cracker crumbs 1 can Eagle Brand milk 6 ounces Chocolate Chips 6 ounces Butterscotch chips 6 ounces Coconut 6 ounces Nuts; Chopped

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs
into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle
chocolate chips and butterscotch chips and nuts over mixture. Sprinkle
coconut on top. Bake at 350 degrees until coconut browns, (approximately 15
minutes).

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz on Mar 19, 1998

*********************************************************************

Title: Advent Cookies
Yield: 1
Ingredients:

7 ounces Light Brown Sugar 9 tablespoons Cocoa Powder 10 ounces Butter or margarine; softened pinches Cinnamon 1 teaspoon Vanilla 1 pound Plain flour (approximately)

Preheat the oven to 400F. Mix all of the ingredients together, except for
the flour. Add the flour slowly to the rest of the mixture until it
reaches the right consistency to roll out. The dough should be quite soft.
(You may find it easier to knead it with your hands.) Roll out on a floured
surface to a thickness of about 1/4 inch and cut into decorative shapes
with small cookie cutters, a sharp knife or the rim of a glass. Place on a
greased baking sheet and bake in the oven for about 8 minutes. Remove from
the oven while they are still soft and cool on a rack, then pack into
crocks or jars.

The authors note that the Pennsylvania Dutch settlers made these at
Thanksgiving and stored them in a stoneware crock until Christmas. The
cookies can be made at any time, but allowed to age for 4-6 weeks. They can
be used as a substitute for graham crackers for a pie crust.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany
Hall-Graham From: Tiffany Hall-Graham Date: 05 Mar 95
Posted to MM-Recipes Digest V3 #258

Date: Fri, 20 Sep 1996 18:29:37 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)

*********************************************************************

Title: 1986 Winner Impatient Person's "I'm Hungry" Cookies
Yield: 36
Ingredients:

1 cup Unsalted butter, softened 8 ounces Cream cheese, softened 1 1/2 cups Sugar 1 Egg 1 teaspoon Vanilla 3 cups Flour 1 teaspoon Baking powder

Preparation time: 20 minutes Chilling time: Several hours Baking time: 10
to 15 minutes

1. Cream butter and cream cheese in large mixer bowl. Beat in sugar until
smooth. Beat in egg and vanilla. Stir in flour and baking powder. Chill
several hours.

2. Heat oven to 375 degrees. Roll dough into small balls. Place on
ungreased cookie sheet. Flatten with a glass that has been dipped in
vanilla sugar (sugar in which you have stored a vanilla bean) or plain
sugar.

3. Bake 10 to 15 minutes, until the edges are lightly browned. Cool on
wire racks.

Winner Jeanette McCarthy, Downers Grove, Illinois, describes her
impatient person's "I'm hungry" cookies: "When I was a child, part of our
Christmas celebration involved visits to my father's relatives during the
time between Christmas and Epiphany. Great-Aunt Elizabeth came from a
family whose women had been cooks for a wealthy family in Hungary. As a
result, her cooking was usually slightly different and somewhat elegant.

"A treasured memory of Christmas at Great-Aunt Elizabeth's house was a
cookie that I never learned to eat in moderation. Although my mother warned
me not to say anything, one of the first things I would say upon arrival
was, 'I'm hungry,' hoping that these cookies would appear. Much to my
delight they usually did, and in fact, began also to appear at Easter, the
Fourth of July, Thanksgiving and any other time we got together to
celebrate." from the Chicago Tribune annual Food Guide Holiday Cookie
Contest December 4, 1986
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 11:32:57 +0000

*********************************************************************

Title: 1989 Honorable Mention Dottie's Mexican Wedding Cookies
Yield: 48
Ingredients:

1 cup Butter, softened 1/2 cups Confectioners' sugar 2 cups All-purpose flour 1/4 teaspoons Salt 1 teaspoon Vanilla 1 cup Chopped pecans Confectioners' sugar for Garnish

Preparation time: 15 minutes Baking time: 10 to 12 minutes per batch

1. Heat oven to 350 degrees. Cream butter and sugar until smooth in mixer
bowl. Add flour, salt and vanilla and mix until blended. Mix in nuts.

2. Roll teaspoon-size pieces of dough in a ball and put onto an ungreased
cookie sheet. Bake until light golden, 10 to 12 minutes. The cookie bottoms
should be golden brown. Roll cookies in confectioners' sugar immediately
after baking.

Honorable mention went to Kathleen Shelton of Marengo. These cookies freeze
well. from the Chicago Tribune second annual Food Guide Holiday Cookie
Contest December 14, 1989
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 01:07:01 +0000

*********************************************************************

Title: 1986 Winner Chocolate Covered Cherry Cookies
Yield: 48
Ingredients:

1 1/2 cups Flour 1/2 cups Unsweetened Cocoa Powder 1/4 teaspoons Salt 1/4 teaspoons Baking powder 1/4 teaspoons Baking soda 1/2 cups Butter or margarine, Softened 1 cup Sugar 1 Egg 1 1/2 teaspoons Vanilla 48 Maraschino cherries 6 ounces Semisweet chocolate chips 1/2 cups Sweetened Condensed Milk Cherry juice (4 to 5 tsp)

Preparation time: 45 minutes Baking time: 10 minutes

1. In bowl, stir together flour, cocoa, salt, baking powder and baking
soda. In another bowl, beat butter and sugar until fluffy. Add egg and
vanilla to butter-sugar mixture and beat well. Gradually add dry
ingredients to butter-sugar mixture and beat until well blended.

2. Shape dough into 1-inch balls. Place on ungreased cookie sheet and
push down center of each ball with thumb. Drain cherries and reserve juice.
Place 1 cherry in center of each indentation. Heat oven to 350 degrees.

3. For frosting, put chocolate chips and sweetened condensed milk in
small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry
juice. If too thick, add more juice.

4. Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.
Bake 10 minutes or until done. Do not overcook. Remove to wire rack and
cool. The cookies freeze nicely.

Winner Donna M. Farrell of Naperville entered her chocolate covered
cherry cookie recipe: "Christmas and chocolate-covered cherries are forever
entwined in my mind and memories. Not the expensive department store kind,
mind you, with their dark bitter chocolate and runny syrup, but your basic
Brach's. Each Christmas found the coveted white box stretching my stocking,
two layers of cream-filled heaven with a cherry floating therein--and no
requirement to share them with anyone.

"Taste and calories have kept me away from the box of delights for many
years, even after the incredible discovery that Brach's actually sold these
morsels all year long. (How my parents managed to deceive me on this, I'll
never know.) That is, until my mother-in-law came to Chicago one autumn
with the ultimate cookie. A Christmas tradition in one bite. Nostalgia from
the oven. Capable of reducing this 36-year-old woman's taste buds and
mentality to that of my 9-year-old daughter. A chocolate-covered cherry
cookie!" from the Chicago Tribune annual Food Guide Holiday Cookie Contest
December 4, 1986
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 11:32:57 +0000

*********************************************************************

Title: 1991 2nd Place Oma's Almond Cookies
Yield: 120
Ingredients:

2 cups Butter, softened 2 cups Sugar 2 Eggs 1 Lemon, grated rind and juice 4 cups All-purpose flour 1 teaspoon Baking powder Pinch salt 1/2 pounds Unblanched almonds, finely Ground or grated Colored sugars for garnish, Optional

Preparation time: 30 minutes Chilling time: 8 hours or overnight Cooking
time: 10 minutes

1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in
eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder
and salt. Stir flour mixture and ground almonds into butter mixture to make
a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax
paper, until firm, at least 8 hours or overnight.

2. Heat oven to 350 degrees. Have ungreased baking sheets ready.

3. Roll out one dough portion on lightly floured pastry cloth with a
rolling pin covered with stocking or roll between sheets of lightly floured
wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough
to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2
inches between each cookie. Sprinkle with colored sugar if desired.

4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire
racks to cool. Store in a covered tin.

This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very
thin, crisp, delicate cookies. The dough keeps well in the refrigerator if
well-wrapped. This cookie was a tribute to her husband's grandmother,
Antonia Drux, who emigrated to this country from Germany in 1923. (Oma
means "grandma" in German.) The recipe has been passed down as just a list
of ingredients. Drux added a few hints to help make baking them easier for
future cooks. from the Chicago Tribune fourth annual Food Guide Holiday
Cookie Contest December 5, 1991
Posted to MM-Recipes Digest V3 #339

From: Linda Place

Date: Wed, 11 Dec 1996 11:24:32 +0000

*********************************************************************

Title: 1988 2nd Place Pat Egan's Christmas Tree Cookies
Yield: 72
Ingredients:

2 1/2 cups Flour 1 cup Sugar 1 cup Butter or margarine, Softened 1 1/2 teaspoons Baking powder 1/4 teaspoons Salt 1/2 teaspoons Almond extract 1 Egg 1/4 cups Green sugar crystals, about 1/4 cups Confetti or nonpareil candy Decorations, optional

Preparation time: 20 minutes Chilling time: 4 hours Baking time: 10
minutes

1. Put flour, sugar, butter, baking powder, salt, almond extract and egg
into large bowl of an electric mixer. Mix together, using low speed. Dough
will be crumbly. Then knead dough with hands until mixture holds together.

2. Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining
dough in thirds. Using hands, roll each into a 6-inch log.

3. Put sugar crystals on a sheet of wax paper. Roll each log in the sugar
crystals to coat well; use the wax paper as a guide to press in crystals.
Shape each log into a triangle, pressing gently on wax paper to give three
sharp corners. Make sure to make 2 sides longer than the third side. Wrap
each log well and refrigerate at least 4 hours or until dough is firm
enough to slice. To this point, cookies can be made up to a week in
advance.

4. Heat oven to 350 degrees. To bake, slice logs crosswise into 1/4-inch
slices. Put slices about 1 inch apart on ungreased cookie sheets. For each
cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree
trunk. Attach to bottom underside of each tree. Sprinkle each cookie
lightly with candy decorations, if desired. Bake until lightly browned,
about 10 minutes. Carefully remove to wire racks. Cool completely.

Note: The logs can be divided and shaped into 3 sizes and sliced to form
a 3-tiered tree. These second-place winning cookies are easily shaped
into trees that are edged with glittery green sugar.
Of her simple cookies, Pat Egan of Dolton, Illinois writes, "They're not
a fancy or gourmet cookie, but a simple symbol of the Christmas season that
is so close to my heart." from the Chicago Tribune annual Food Guide
Holiday Cookie Contest December 8, 1988
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 11:32:51 +0000

*********************************************************************

Title: 1989 Honorable Mention Butter Cookies You'd Eat in a Dre
Yield: 36
Ingredients:

1 cup Butter, softened 1/2 cups Plus 1 1/2 tb sugar 1 3/4 cups All-purpose flour 1 teaspoon Vanilla Sugar for rolling

Preparation time: 15 minutes Baking time: 17 to 20 minutes per batch

1. Heat oven to 300 degrees. Cream butter and sugar. Add flour, a little
at a time, then vanilla. Stir until blended.

2. Roll dough into small balls the size of a walnut, then roll the balls
in sugar. Flatten with cookie stamp or bottom of a glass. Put onto
ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20
minutes. This dough needs no chilling, rolling or cutting. It is easily
doubled. Honorable mention went to Agnes Da Costa of Chicago. from the
Chicago Tribune second annual Food Guide Holiday Cookie Contest December
14, 1989
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 01:07:01 +0000

*********************************************************************

Title: 1993 2nd Place Mozart Cookies
Yield: 30
Ingredients:

3 cups All-purpose flour 1/2 cups Granulated sugar 2 Egg yolks, beaten 1 tablespoon Pure vanilla extract 1/2 teaspoons Salt Grated rind of 1 lemon 1 cup Unsalted butter, softened 12 ounces Apricot preserves 1 tablespoon Fresh lemon juice 1 tablespoon Rum Confectioners' sugar

Preparation time: 1 1/4 hours Cooking time: 10 to 12 minutes

1. Sift flour into a large mixing bowl and make an indentation or well in
the center of the flour. Add the sugar, egg yolks, vanilla, salt and lemon
rind to the well. Mix the ingredients in the well together with the flour.
Then cut in the butter using a pastry cutter or two sharp knives. At this
point the dough will resemble coarse crumbs. Turn the dough out onto a work
surface and knead it with your hands until smooth and firm. Divide dough in
half and shape into two balls.

2. Wrap tightly in plastic. Refrigerate until firm enough to roll out,
about 1 hour.

3. Meanwhile, heat the apricot preserves over low heat, stirring
constantly. Stir in lemon juice and rum. Let cool.

4. Heat oven to 325 degrees. Place the chilled dough on a lightly floured
surface or between two sheets of floured wax paper. Roll out with a floured
rolling pin to about 1/4-inch thickness. Cut out circles of dough about 2
inches in diameter. Place half of the circles onto greased or non-stick
cookie sheets. Cut the other half of the circles again with a small shot
glass or cookie cutter to form a ring shape. (Make an equal amount of rings
to circles.) Place the rings onto buttered baking sheets. Bake until light
gold, 10 to 12 minutes. Cool a little on the cookie sheets.

5. To assemble, brush the still-warm circles with the cooled apricot
mixture. Place one ring on top of each circle and press gently (they break
easily) to secure. Spoon a small dollop of the apricot mixture into the
center of the cookies. Sprinkle with confectioners' sugar. Cool. Store in a
tightly closed tin.

Infused with bits of lemon and pure vanilla and filled with apricot
preserves and rum, the buttery rounds brought second-place honors to their
baker, German-born Anne Kroemer of Chicago. Anne uses a wine glass and a
smaller schnapps glass to cut out these cookies. We've made them slightly
smaller by using round cookie cutters; biscuit cutters work as well. from
the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December
2, 1993
Posted to MM-Recipes Digest V3 #339

From: Linda Place

Date: Wed, 11 Dec 1996 04:11:40 +0000

*********************************************************************

Title: 1996 2nd Place Winner Shortbread Cookies
Yield: 48
Ingredients:

4 cups All-purpose flour 1 cup Light brown sugar, packed 1 pound Unsalted butter; softened

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie
Contest, a simple brown-sugar shortbread from Sandra Petrille of
Naperville, Illinois.

1. Heat oven to 325'F. Beat all ingredients in large bowl of electric mixer
on medium-high speed until smooth, about 4 minutes.

2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on
lightly floured surface to 1/16- to 1/8-inch thickness. Cut out dough with
cookie cutters.

3. Bake cookies on ungreased baking sheet until pale brown and slightly
firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as
desired.

Source: Chicago Tribune, December 4, 1996
Posted to MM-Recipes Digest V3 #339

From: Linda Place

Date: Wed, 11 Dec 1996 04:11:46 +0000

Not Grandmas Sloppy Joes

Microwave Barbecued Beef on a Bun
Yield: 8

Ingredients:

2 pounds Lean ground beef 1 large Onion; chopped fine 1 large Green pepper; chopped 3 Whole ribs celery; diced, including leaves 1/2 teaspoons Salt Pepper to taste 1 Bottle catsup; (14 Oz) 1 tablespoon Prepared mustard 1 tablespoon Vinegar 1 teaspoon Salt 1/4 teaspoons Pepper 1/4 teaspoons Paprika 1/2 teaspoons Cumin 1 tablespoon Chili powder 8 Whole sesame seeded hamburger buns

Mix ground beet, onion, green pepper and celery in a 2 quart casserole.
Microwave at high (100%) 5 minutes.

Stir to break up beef. Add 1/2 teaspoon salt and pepper to taste.

Microwave at high (100%) 8 to 9 minutes, stirring
once to break up beef. Drain.

Mix together the catsup, mustard, vinegar, salt, pepper, paprika, cumin

and chili powder. Stir into beef mixture.

Microwave at high (100%) 6 to 8 minutes, stirring after half the cooking
time.

Reduce power to medium high (70%), and microwave, uncovered, until
sauce thickens, 15 minutes.

Serve by spooning over hamburger bun halves.

Makes 8 servings.

Posted to recipelu-digest Volume 01 Number 209 by "Diane Geary"
on Nov 6, 1997

Bakers' One Bowl Fudge

Bakers' One Bowl Fudge
http://www.mealsmatter.org/recipes-meals/recipe/16314

Ingredients

2 pkg. (8 squares each) BAKER'S Semi- Sweet Baking Chocolate

1 can (14oz.) sweetened Condensed milk

2 tsp. Vanilla

1 cup Chopped PLANTERS pecan or walnut halves

or toasted Bakers Angel Flake Coconut (optional)

Preparation

Microwave chocolate and milk in large microwaveable bowl on high 2 to 3 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Add vanilla and pecans; mix well. Spread into foil- lined 8 inch square pan.

Refrigerate 2 hours or until firm. Cut into 1 inch squares.

Makes about 2 lbs. or 16 servings

Cook's Notes

Rocky Road Fudge: Prepare as directed, adding 2 cups of Jet Puffed mini marshmallows with vanilla and pecans. Peanut Butter Fudge: Omit pecans. Mix fudge and spread into prepared pan as directed. Immediately drop 1/2 cup peanut butter, by tsps. onto fudge layer in pan; swirl with knife several times to marbleize, refrigerate as directed.

More complex

BAKER'S ONE BOWL Million Dollar Fudge

Ingredients

• 1/2 cup butter or margarine
• 4 1/2 cups sugar
• 1 (12 fluid ounce) can evaporated milk
• 3 (12 ounce) packages BAKER'S Semi-Sweet Chocolate Chunks
• 1 (7 ounce) jar JET-PUFFED Marshmallow Creme
• 3 cups PLANTERS Chopped Pecans
• 1 teaspoon salt
• 1 teaspoon vanilla

Directions

1. Place butter, sugar and milk in heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly to prevent scorching.
2. Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.
3. Pour into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.

Edible Dreidel

Edible Dreidel
From the kitchen of Ben Schuerlein

skinny stick pretzel
large marshmallow
Hershey's kiss
peanut butter

Take the pretzel and the marshmallow and stick the pretzel inside the marshmallow (1/2 way through). Spread the peanut butter on the bottom of the marshmallow. Then stick the kiss on the peanut butter.

http://www.northpole.com/Kitchen/Cookbook/rec0368.html

Crab Cake Burgers

From Grandma Shane

Crab Cake Burgers - 6 Servings
These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Presented by:

 Total Time:
20 min

INGREDIENTS
 1 pound crabmeat
 1 each egg
 1/2 cup panko breadcrumbs
 1/4 cup light mayonnaise
 2 tablespoons minced chives
 1 tablespoon Dijon mustard
 1 tablespoon lemon juice
 1 teaspoon celery seed
 1 teaspoon onion powder
 1/4 teaspoon freshly ground pepper
 4 dashes hot sauce
 1 tablespoon extra-virgin olive oil
 2 teaspoons unsalted butter

DIRECTIONS
 Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side

Oven Porcupine Meatballs

Ingredients

* 1 pound extra lean ground beef
* 1 cup white rice
* 1/2 cup water
* 1/3 cup onion, chopped
* 1 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon white pepper
* 15 ounces tomato sauce, 1 large can
* 1 cup water
* 2 teaspoons Worcestershire sauce

Steps

1. Preheat oven to 350 degrees F.
2. Mix meat, rice, 1/2 cup water, the onion, salt, garlic powder and pepper.
3. Shape mixture by rounded tablespoonfuls into balls.
4. Place meatballs into 8 x 8" baking dish.
5. Stir together remaining ingredients; pour over meatballs.
6. Cover. Bake 45 minutes.
7. Uncover and bake 15 minutes longer.

Gifts in a Jar

http://tipnut.com/free-gifts-in-a-jar-recipes/
http://www.esoapsupplies.com
http://www.soapncandles.com
http://www.chemistryconnection.net
http://www.sciencelab.com

Happy Thanksgiving

Hoping you all have a Blessed Thanksgiving.

Realistically the odds of me ever having almond milk or ancho chile on hand are slim to none so this is a recipe for another day after shopping. (Oddly enough I have the Droste chocolate. . . lol)

Dark and Spicy Mexican Hot Chocolate

From http://www.neversaydiet.com/article/recipe-dark-and-spicy-mexican-hot-chocolate
By Sophia Brittan
October 01, 2009

Chile ancho powder is a versatile spice derived from dry Mexican ancho chiles. It goes beautifully with dark chocolate, making for an enticingly spicy version of hot cocoa. Dark chocolate powder is low in calories and fat, but rich in flavor. We sweeten it to taste with organic cane sugar. Orange zest and cloves add seasonal aromas that bring this drink closer to home and the holidays.

Ingredients:
2 cups almond milk (or 1 cup plus 1 cup water)
4 tablespoons dark chocolate powder (Valrhona or Droste are the best brands)
1 tablespoon orange zest
1 clove
½ teaspoon chile ancho powder

Directions:
Heat up the water and milk in a small saucepan. Stir in the chocolate powder and whisk lightly to combine. Add the zest, clove and ancho powder and stir. Sweeten the cocoa with the sugar, adding more or less according to your taste. Strain into two mugs and enjoy!

Calories per serving: 115 Fat: 7 grams


Sophia Brittan is a certified nutritionist and co-founder of Kitchen Caravan, an online healthy cooking show.

Feta and Pomegranate Salad

This sounds so interesting but of course I have no pomegranate on hand and I never use the bagged lettuce product (do you know it is washed in chlorine and treated with nitrogen?) It will have to wait till I'm through with my turkey fest and get to the store that has more than my local with its iceberg and romaine. BTW tonight I'm making a turkey chili (for later) and turkey potpie for dinner.

Feta and Pomegranate Salad
From http://www.neversaydiet.com/article/feta-and-pomegranate-salad?#

Sophie Pachella | Contributing Writer
November 17, 2008
Pomegranate

Ingredients:

* 1 pomegranate, peeled and seeds separated
* 1 package mixed greens
* 1 (8 ounce) package crumbled low-fat feta cheese
* 1 lemon, zested and juiced
* 1 teaspoon Dijon mustard
* 3 tablespoons red wine vinegar
* 2 tablespoons extra-virgin olive oil salt and pepper

Place the lettuce, pomegranate seeds and feta cheese into a large bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt and pepper in a separate bowl. Pour over the salad and toss to coat.

Pumpkin Spice Latte

Lets face it any latte made at home is cheaper and probably healthier but here is one where you will feel like you are visiting your favorite barrista.

Pumpkin Spice Latte

From http://www.neversaydiet.com/article/recipe-pumpkin-spice-latte

By Sophia Brittan
October 01, 2009

This latte uses freshly brewed espresso and real pumpkin puree to make it a true seasonal treat. We use almond milk in the recipe to keep it light, and if you would like to make an even lighter version, substitute two tablespoons of organic cane sugar for the sweetened condensed milk.

Ingredients:
2 cloves
Pinch of nutmeg
¼ teaspoon vanilla
¼ teaspoon ground ginger
¼ teaspoon cinnamon
Pinch of orange zest
2 tablespoons sweetened condensed milk (or 2 tablespoons organic cane sugar)
1 cup plus ¼ cup milk (could be soy or almond milk also)
2 tablespoons canned organic pumpkin puree
¼ cup freshly brewed espresso
Garnish: lightly toasted pumpkin seeds

Directions:
Combine the cloves, nutmeg, vanilla, ginger, cinnamon, zest, sweetened condensed milk and milk in a small saucepan. Heat until steam rises from the surface and gently whisk in the pumpkin puree. Heat up the remaining ¼ cup milk and froth with a frother or whisk.

Divide the espresso between two mugs. Strain the pumpkin and milk mixture and pour over the espressos. Top with the frothed milk and the pumpkin seeds if desired. Makes two drinks.

Calories per serving: 120 Fat: 3 grams

Sophia Brittan is a certified nutritionist and co-founder of Kitchen Caravan, an online healthy cooking show.

Peanut Butter Balls

From http://foodfitnessfreshair.wordpress.com/2009/11/13/peanut-butter-balls/
by Food-Fitness-FreshAir

As promised, one of my favorite peanut butter recipes! This recipe has a resemblance to eating PB straight out of the jar, but it’s even better. Plus, the few extra ingredients will make you feel a little less shamed than after moving a heaping spoonful of PB straight from the jar to your mouth.

These easy to prepare balls make delicious pick-me-up snacks. Since they are packed with protein, they are great to have kept on hand and in the refrigerator to await you after hitting the gym.

If you want to make them even more heavenly, coat the balls in some melted semi sweet chocolate chips. This is a peanut butter lover’s dream dessert.

Ingredients:

* 3/4 cup peanut butter
* 2 Tpsp brown sugar
* 1/4 cup shredded carrots
* 1/4 cup of Kashi GoLean cereal (or any other crunchy, not-to-sweet cereal you have lying around)
* 3 Tbsp of raisins

Directions:
In a large bowl, combine all of the ingredients except the peanut butter. Place the peanut butter in a small bowl and warm in the microwave for 45 seconds. Use a spatula to help transfer the PB into the large bowl. Mix the ingredients. Let cool, and then roll into 1 to 2 inch balls.

Cook Ahead Dishes

Great cook ahead side dishes for Thanksgiving
http://www.nytimes.com/2009/11/18/dining/18mini.html

Moderators

I received an anonymous request to be a moderator. The answer is no. First not giving a name, link, or email does not engender trust which I would need to allow another person access to this blog. Second it was phrased in poor English and third I have no need for a moderator other than myself.

Slow Cooker Mashed Potatoes

From http://www.farmandfleet.com/projects/detail.aspx?id=137

Saves the last minute hassle plus seconds are kept warm easily.


1 tsp. Parsley Flakes
3 oz Softened Cream Cheese
1/2 Cup Sour Cream
1/2 Cup Butter or Margarine
1 Package Ranch Salad Dressing Mix
6 Cups Warm Mashed Potatoes (prepared without milk or butter)

Instructions

1. Beat cream cheese, sour cream, butter, salad dressing mix, and parsley with your mixer in small bowl.

2. In a separate bowl, stir 1/3 potatoes and 1/3 mixture together, making sure to mix well.

3. Pour mixture into slow cooker.

4. Repeat steps 2 and 3 with the remaining 2/3 of the mixtures.

5. Cover and cook on low for 2-4 hours. Serve hot.

Thanksgiving ideas

My daughter in law shared these with me. She is a great cook!
http://www.tastebook.com/ (this searches several other sources, which is cool)
http://www.allrecipes.com My personal favorite place to start looking

http://www.epicurious.com
http://www.foodnetwork.com/thanksgiving/package/index.html (there’s a whole section of sausage stuffing recipes)

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=39945
http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=10068
http://www.razzledazzlerecipes.com/pampered-chef-recipes/cranberry-apple-crisp.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-tartlets.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/quick-pumpkin-spice-cake.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-pie-ala-easy.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-lattice-pastry.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/glazed-pear-wreath.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/apple-cookie-cobbler.htm

Healthy Meals

Cook healthy meals every day. Who would think there was this collection on the NY Times site?
http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

Apple Pie in a Jar Drink

From http://allrecipes.com/Recipe/Apple-Pie-in-a-Jar-Drink/Detail.aspx
Apple Pie in a Jar Drink
Original Recipe Yield 5 quarts

Ingredients

* 1 gallon apple cider
* 1 gallon apple juice
* 6 (3 inch) cinnamon sticks
* 1 1/2 cups white sugar, or to taste
* 1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)

Directions

1. Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

You can store this in the refrigerator for at least 6 months. I've heard of people storing it for a year or more.

**************************************************
Other variations


Apple Pie
Ingredients

* 1 gallon apple juice
* 1 gallon apple cider
* 3 cups white sugar
* 8 cinnamon sticks
* 1 (750 milliliter) bottle 190 proof grain alcohol aka Everclear

Directions

1. In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.
2. When juice mixture is cool, Stir in the grain alcohol.
3. They suggest filtering it before bottling.



or this is sounding yummy too
Apple Pie by the Shot
Ingredients

* 1 fluid ounce vodka
* 1 fluid ounce apple cider
* 1 tablespoon whipped cream
* 1 pinch ground cinnamon

Directions

1. In a 2 ounce shot glass, combine vodka and apple cider. top with a dollop of whipped cream and a pinch of cinnamon.


and then there was the lo cal version I had a few weeks ago
Hot Apple Pie
Ingredients

* 1 fluid ounce Green Apple Twist Vodka
* 1 pkg Alpine Spiced Cider mix
(sugar free is just 15 calories)
* 1 cinnamon sticks
* Hot Water to fill cup


Directions

1. Heat water in tea kettle or microwave
2. In cup add cider mix, apple vodka and water.
3. Stir and add cinnamon stick.

Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies
From http://jif.com/Recipes/Details.aspx?recipeID=960&utm_source=AllRecipes&utm_content=Jif&utm_campaign=300x250

Ingredients:
• 3/4 cup Jif® Creamy Peanut Butter
• 1/2 stick Crisco® All-Vegetable Shortening Sticks
OR 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Directions:
1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Yield: 3 dozen cookies

Chicken Lemon & Orso Soup

The Perfect Soup Recipe for the Fall
From http://www.divinecaroline.com/33614/86941-perfect-soup-recipe-fall
By: Genny Heikka


This recipe I’m sharing hasn’t always been my favorite. In fact, I didn’t even know about it until a few weeks ago.

See, we have these great neighbors named Sam and Michelle (actually all our neighbors are great, but that’s another post).

And a few weeks ago, I woke up sick. Really sick, which is strange for me because I hardly ever get sick to the point where I have to cancel things and stay home.

When Sam found out I was sick, he offered to bring over some soup that he was making for Michelle and their girls that night.

It was magic soup, he said. (Well, not really, but he did swear by it, saying that any time someone who is sick eats it, they feel better the next day.)

Of course I accepted his offer.

And not only did I feel better the next day, I found my new favorite fall recipe.

The soup was delicious. I mean delicious. My daughter loved it so much, she even ate leftovers for breakfast the next morning. His is a soup you want to make on a cozy fall night. Especially if you aren’t feeling well.

No surprise, I asked for the recipe.

Here’s what Sam sent:

Greek Chicken, Lemon, and Orzo Soup
Ingredients:
1 cup chopped yellow onion
1 teaspoon olive oil
4 garlic cloves pressed
1 teaspoon dried oregano
One 32 ounce carton chicken broth
1 cup water
1/2 teaspoon black pepper
1/3 cup of uncooked orzo
1 and 1/2 cups cooked diced chicken
1 cup chopped zucchini
1 tablespoon lemon juice-fresh squeezed
1/2block of feta cheese (3–4 ounce) crumbled for soup
Fresh snipped parsley for garnish

Preparation:

* Heat oil in 3 qt sauce pan over med heat until hot.
* Add onion, garlic, and oregano. Cook and stir for 3 minutes.
* Add broth, water, and black pepper and bring to a boil.
* Stir in orzo; cook stirring occasionally for 8 minutes or until orzo is tender.
* Meanwhile, dice up the chicken (I use chicken breast and if you have the chicken cooked up in advance you can save loads of time on this recipe)
* Chop the zucchini into 1 inch spears, then add to the broth, cooking for only one minute.
* Remove from heat and stir in the lemon juice.
* Ladle soup into bowls sprinkle with 2 tablespoons of Feta cheese and parsley garnish, if desired. (If you really want to push the Greek theme, serve this soup with Baked Pita Chips.)

Notes and variations: I typically double or triple a soup recipe for multiple meals or guests dining. I always bolster garlic and lemon juice with this recipe. Feel free to experiment with your own preferences. Enjoy!

Final note: if you or a family member is ailing, the trick to a speedy recovery is to have this soup with one glass of red wine. Supposedly the synergistic effects are the cure-all. It has worked for me before.

OATMEAL RUM RAISIN COOKIES

OATMEAL RUM RAISIN COOKIES

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 1/4 cups granulated sugar
3/4 cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons rum
3/4 C raisins & 3/4 C Craisins or 1-1/2 C raisins
1 cup nuts
2 1/2 cups uncooked oats (regular)

Preheat oven to 350°F.

Soak the raisins and Craisins in the rum.

In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.

In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.

Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.

Mix for about 3 minutes.

Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.

Makes 4-5 dozen cookies, depending upon size of cookies made.

MANDEL BREAD (JEWISH COOKIE)

From http://www.cooks.com/rec/doc/0,1628,156163-228204,00.html

MANDEL BREAD (JEWISH COOKIE)

1/4 lb. butter
1 c. sugar
1 pinch of salt
3 eggs
1 tsp. vanilla
3 c. flour
3 tsp. baking powder
1/2 tsp. cinnamon or to taste
1/4 c. crushed almonds or to taste

Preheat oven to 350 degrees. In a large bowl, mix butter, sugar and salt. Add and blend eggs and vanilla. In a small bowl sift flour, baking powder and cinnamon. Add to large bowl slowly. Add nuts. It should be a little sticky. Shape into 3 small or 2 medium loaves. Place on greased cookie sheet. Bake 25 to 30 minutes until lightly browned. Remove them. Cool for 10 minutes. Slice them, put back on cookie sheet. Bake at 300 degrees for about 10 minutes. Do not cover them until they are completely cooled or they will be too soft.

Easy Breakfast Potatoes

Easy Breakfast Potatoes
From http://www.divinecaroline.com/45003/45019-easy-breakfast-potatoes
By: Jesse Jayne Rutherford

Here’s the quickest, easiest way I know for making home-style breakfast potatoes that turn out crispy and golden—and hold their shape. The trick is to microwave them briefly first.

Ingredients:

* Two large russet potatoes, scrubbed and pricked with a fork in several places

* 1–2 tablespoons olive oil for frying

* 1 teaspoon dried parsley

* One small sprig fresh rosemary (dry rosemary has the texture of sticks)

* Salt and pepper to taste


Instructions:

1. Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.

2. Meanwhile, heat the olive oil over medium-high heat in a large frying pan.

3. Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.

4. Chop fresh rosemary leaves into small pieces.

5. Add potatoes, rosemary, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.

6. When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

Yield: two servings

ROASTED FRENCH FRIES

ROASTED FRENCH FRIES

Serves: 4

Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 568

• 1 ½ lbs. russet potatoes (about three large), scrubbed
• ¼ c. vegetable oil
• ½ t. salt (I used Lawry’s Seasoned Salt)
• ¼ t. freshly ground black pepper

Preheat oven to 500 degrees. Trim a small slice of potato off of one side so that it lies flat on your work surface. Cut the potatoes into 1/3 inch thick slices, then cut into 1/3 inch thick sticks. IMMEDIATELY (this is important) toss with the oil, salt, and pepper in a large bowl, then spread potatoes on a large rimmed baking sheet.

Bake for 15 minutes. Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again. Bake until crisp and edges are golden brown, about 10 minutes more (I tossed mine again at this point and let them go another 5 minutes; we like them on the crispy side). Serve right away.

Chicken Bundles

Chicken Bundles
Leftover chicken, shredded or torn into bite size
3 tbs butter, melted
1 pkg cream cheese, softened
1 pkg crescent rolls

Combine chicken, butter, and cream cheese. I also
like to add a little garlic powder. Drop by the
spoon onto each crescent roll. Seal it up, into a
bundle. Bake until golden brown.

Sautéed Cauliflower

I love cauliflower so I always look at recipes for it. I like it cold and hot, raw and cooked, even mashed instead of potatoes.

From http://whfoods.org/genpage.php?tname=recipe&dbid=243&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed

5-Minute Healthy Sautéed Cauliflower

Enjoy the extra flavor and health benefits from combining cauliflower with turmeric for this easy-to-prepare, great-tasting side dish that will complement almost any meal. Turmeric has long been recognized as a powerful anti-inflammatory in both Chinese and Indian systems of medicine, and modern scientific research continues to reinforce the benefits of this tasty spice. One serving of this dish also provides 181% of the daily value (DV) for vitamin C, 46% DV for vitamin K, and 33% DV for folate. Enjoy!

Prep and Cook Time: 5 minutes Ingredients: 1 lb cauliflower 5 TBS low-sodium chicken or vegetable broth 1 tsp turmeric Mediterranean Dressing 3 TBS extra virgin olive oil 2 tsp lemon juice 2 medium cloves garlic, pressed or chopped sea salt and pepper to taste Optional: 1 TBS chopped cashews 2 TBS Parmesan or Romano cheese 2 TBS chopped cilantro 1 TBS mango chutney 1 TBS chopped cilantro

Directions:

1. Cut cauliflower florets into quarters and let sit for 5 minutes to bring out their hidden health benefits.
2. Press or chop garlic and let sit for 5 minutes.
3. Heat 5 TBS broth in a stainless steel skillet on medium heat.
4. When broth begins to steam, add cauliflower and turmeric and cover. For al dente cauliflower, cook for no more than 5 minutes.
5. Transfer to a bowl. For more flavor, toss cauliflower with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)

Serves 2

Beef Empanda (Roast Leftovers)

Beef Empanda

1 cup roast shredded with fork
A little gravy from roast
1 cup cooked potatoes from roast cut into bite sizes
1/3 cup leftover green peas or frozen peas thawed
1 egg
1 pkg refrigerated pie crust

Mix together roast, potato, gravy, and peas.
Add egg, reserving a little to brush on crust.
Put one crust on cookie sheet, pour meat filling on it and spread evenly.
Top with other crust.
Pinch edges closed or use fork to seal.
Cut slits in the top.
Bake until crust in golden brown.

Reese’s Peanut Butter Filled Cupcakes

From http://www.farmandfleet.com/projects/detail.aspx?id=178
Next time I have sour milk this is what I'm making. These sound awesome!


2 cups all-purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup shortening
3/4 cup buttermilk or sour milk
3/4 cup water
2 eggs
1 teaspoon vanilla extract
Peanut butter cream filling
Assorted candies (optional)
Stacking cooling racks, 3/set

Instructions

1. Heat oven to 350ºF.

2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare peanut butter cream filling; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.

5. To sour milk: Use 2 1/4 teaspoons white vinegar plus milk to equal 3/4 cup.

6. Peanut Butter Cream Filling: 2 packages (3 oz. each) cream cheese, softened 2/3 cup Reese’s Creamy Peanut Butter 1/4 cup milk 1 teaspoon vanilla extract 3 cups powdered sugar. Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency.

Recipe Search by Ingredients

By now we all have probably used All Recipes
http://allrecipes.com/

but have you tried
http://www.supercook.com/

Both have the handy recipe search that takes into consideration the items you have on hand. Great for those days you are out of inspiration with the clock ticking down to dinner time!

Parmesan Mashed Cauliflower

Ingredients

• 1 head cauliflower
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste

Directions

step 1 Wash the cauliflower well (dirt can collect in hard-to-reach places). Cut the cauliflower into pieces and place into a steamer basket in a pot over boiling water.

step 2 Steam cauliflower until a fork can easily glide into it—about 8 minutes.

step 3 Place the cauliflower into a bowl and crush with a potato masher until consistently mashed.

step 4 Add the Parmesan cheese, olive oil, oregano, and thyme. Stir to combine.

step 5 Season with salt and pepper, to taste.

step 6 Serve warm.

Apple Scones with Strawberry Butter

From http://www.rightathome.com/view.aspx?pid=208

Apple Scones

Ingredients

• 4 Tablespoon (1/4 cup or 1/2 stick) cold butter
• 1-1/2 cups all-purpose flour
• 1/2 cup wheat germ
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 eggs (1 for glazing)
• 1/2 cup buttermilk
• 1 Granny Smith apple (peeled and cut into ½-inch cubes, about 1 cup)*


*You can also substitute other fruits like blueberries, pears, or pineapple in the same proportion, depending on what's in season.

Directions

step 1Preheat the oven to 350°.

step 2Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.

step 3 In large bowl mix all dry ingredients, including the sugar.

step 4 In separate bowl or measuring cup, beat 1 egg and combine with buttermilk.

step 5 Take butter chunks out of fridge and combine with dry mix a few at a time. Put both hands in the bowl and roll the flour between thumb and fingers, letting contents drop back into bowl each time. Finished batter should have a gravelly texture—shot through with uneven-sized pebbles of butter.

step 6 Comb the buttermilk-egg mixture into the butter flour "gravel" using a fork (or fingers), then add the apple cubes, blending though the batter just enough to be able to make two equal-sized balls. (Sooner is better than—don't overwork this dough!)

step 7 Gently flatten the balls into two disks about 5 to 6 inches in diameter.
"Pizza-slice" each disk into 4 triangular sections.

step 8 Place the scones on an ungreased cookie sheet.

step 9 Beat the second egg and brush it on the scones as a glaze.

step 10 Bake for 20 minutes until golden brown.

Serve with Strawberry Butter

Ingredients

• 1 cup (2 sticks) soft butter
• 3 ounces (4 Tablespoons) store-bought strawberry jam (mildly chunky)

Directions

step 1 Beat butter in food processor until white. Add jam and beat until smooth.


Note from me: Try with Honey Butter

Pork Loin with Dried Cherries and Baby Onions

From http://www.rightathome.com/view.aspx?pid=848

Slow Cooker Pork Loin with Dried Cherries and Baby Onions

This recipe offers a flavorful take on pork loin, marinated in a honey-orange juice mixture and slowly cooked with cherries and onions.

• Total Time : 4 hours 40 minutes
• Prep Time : 2 hours 10 minutes
• Cook Time : 2 hours 25 minutes
• Cooling Time : 5 minutes
• Servings : 6

ingredients

• 1/4 cup honey
• 1 cup orange juice
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 boneless pork loin end, tied (2 pounds)
• 1/4 cup flour
• 1 Tablespoon olive oil
• 2 yellow onions, cut into 16 wedges
• 1 cup dried cherries
• 3 cups cooked rice, for serving
• 1/3 cup chopped parsley, for garnish

directions

step 1 In a gallon size Ziploc® Fresh Shield® Easy Zipper Expandable Bottom Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin.
Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.

step 2 Remove the loin from the bag and set aside.
Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.

step 3 Heat the oil in a large nonstick skillet over medium-high heat.
Add the pork loin and cook on all sides until golden, about 5 minutes.
Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note).
Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.

step 4 Place the onions in the slow cooker with the pork loin.
Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions.
Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.)

step 5 Remove the loin and allow to sit for 5 minutes before slicing.
To serve, spoon about 1/2 cup rice onto a plate.
Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked in.
Sprinkle with parsley, if desired.

chef's notes

Slow cookers vary, so start checking meat for doneness after about 2 hours.

To prepare this dish without a slow cooker, simply follow the steps above through cooking the loin in the skillet. Next, instead of placing the loin in the slow cooker, place it in a large pot on your stovetop.
Add the onions, cherries and reserved marinade from Step 2.
Cover the pot with a lid and cook on medium-low for about 2 hours 15 minutes, or until a meat thermometer registers 160 degrees F.
Allow the pork loin to rest for 5 minutes before slicing.

Pair leftover pork with crusty bread for sensational sandwiches.

Slowcooker Sausage & Potatoes

From http://www.parents.com/recipe/beans-rice-grains/sausage-potatoes/

Sausage & Potatoes

Makes: 6 servings Prep: 15 minutes
Cook: on HIGH for 4 hours or on LOW for 8 hours

My modified version

Ingredients

• 1 can (28 ounces) diced tomatoes in juice
• 1/2 teaspoon Italian seasoning or mix your own combo of Oregano, Marjoram, and Basil to taste
  
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1-1/4 pounds sweet or hot Italian turkey sausage, cut into 1-inch-thick coins
• 2 medium-size all-purpose potatoes, scrubbed and cut into 1-inch pieces
• 1 medium-size onion, cut into wedges
• 2 tablespoons toasted bread crumbs
• 3/4 cup shredded Mozzarella
  

Directions

1. Add tomatoes and their juice to a 5- or 6-quart slow cooker. Stir in Italian seasoning, garlic salt and pepper flakes. (if using hot sausages you may want to omit pepper flakes)

2. Tuck sausages down into sauce. Add potatoes and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.

3. Uncover pot and stir gently. Serve in bowls; sprinkle each with shredded cheese and the bread crumbs.

View Nutrition Facts

Ingredients

• 1 can (28 ounces) whole tomatoes in juice
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1-1/4 pounds sweet or hot Italian turkey sausage
• 2 medium-size all-purpose potatoes, scrubbed and cut into 1-inch pieces
• 1 large zucchini, halved lengthwise and cut into 1-inch half moons
• 1 medium-size onion, cut into wedges
• 2 tablespoons plain bread crumbs
• 3/4 cup shredded pepper-Jack cheese

Directions

1. Add tomatoes and their juice to a 5- or 6-quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic salt and pepper flakes.

2. Tuck sausages down into sauce. Add potatoes, zucchini and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.

3. Uncover pot and remove sausages. Slice into 1-inch-thick coins, and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls; sprinkle each with shredded cheese.

Mexican Pulled Pork Tacos - Slowcooker

From http://www.parents.com/recipe/sandwiches/mexican-pulled-pork-tacos/

Mexican Pulled Pork Tacos

Makes: 8 servings at $1.94 each. Cook: on high, heat for 5 1/2 hours.
Prep: 10 minutes. Slow
View Nutrition Facts

Ingredients

• 1 medium-size onion, coarsely chopped
• 1 boneless pork shoulder roast or picnic roast (about 3 1/2 pounds)
• 1 medium-size sweet red pepper, cut into 1/4-inch squares
• 1 medium-size sweet green pepper, cut into 1/4-inch squares
• 1 can (14.5 ounces) jalapeño-flavored diced tomatoes
• 2 teaspoons ground cumin
• 11/2 teaspoons garlic salt
• 11/2 teaspoons dried oregano
• 1/2 teaspoon cayenne red pepper
• 1 jar (4 ounces) diced green chiles, drained
• 1 can (11 ounces) corn kernels, drained
• 3 tablespoons tomato paste
• 16 corn tortillas heat according to package directions
• Garnish (optional):
• 1/2 cup fresh cilantro leaves, rinsed and patted dry(not at my house)
  
• Sour cream

Directions

1. In 5- to 5 1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.

2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.

3. Remove 11/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.

4. Cut the pork roast into slices (see photo 1, at right). Shred the slices using 2 forks to pull the meat apart (photo 2). Add the shredded pork to mixture in the slow cooker (photo 3); heat through.

5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

Classic Pot Roast - Slowcooker

From http://www.parents.com/recipe/beef/classic-pot-roast/

Classic Pot Roast

Makes: 10 servings Cook: on HIGH for 6 hours
Prep: 10 minutes
View Nutrition Facts

Ingredients

• 1 large onion, diced
• 1 cup baby carrots, sliced 1/4 inch thick
• 1 rib celery, sliced 1/4 inch thick
• 2 cloves garlic, chopped
• 1 boneless chuck roast (about 3 pounds), tied
• 1 teaspoon olive oil plus 2 tablespoons
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 cup beef broth
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 pound egg noodles

Directions

1. In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture.

2. In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.

3. Cover slow cooker; cook on high heat for 6 hours.

4. Remove chuck roast from slow cooker; keep warm.

5. Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil.

6. In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth. Stir the flour mixture into the liquid in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute.

7. Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well.

8. Slice pot roast. Serve with gravy and cooked noodles.

Guy's Ravioli in Cream Sauce

Corn Star Raviolis in Sweet Basil Cream Sauce
http://www.foodnetwork.com/recipes/guy-fieri/corn-star-raviolis-in-sweet-basil-cream-sauce-recipe/index.html

Ingredients

* 2 ears Fresh sweet corn, shucked and removed from the cob
* 3 tablespoons Red bell pepper, minced
* 3 tablespoons sweet onion, diced
* 10 each Fresh basil leaves, chiffonade
* Freshly cracked pepper
* 5 tablespoons unsalted butter
* 1 1/2 cups heavy cream
* 1 pinch nutmeg, ground
* 6 ounces ricotta cheese, room temp
* 6 ounces cream cheese, room temp
* 1 package wonton wrappers
* 2 egg yolks, beaten
* 3 tablespoons Parmesan, grated

Directions

Special equipment: cookie cutter (3-inch)

Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.

When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.

When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.

For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.

Garnish with Parmesan.

Guy's Prawns with Bacon

If I haven't mentioned this before I love how Guy Fieri cooks. He holds garlic and onions in high esteem, as do I. How can you cook without them? He does like some things I don't; cilantro and bananas for example, so his recipes sometimes need some modification for me.

He's not into baking (nor am I) and I think I know why. I tend to cook with what I have on hand rather than looking at recipe to make a list so I can cook. I'm famous for substituting (with mostly good results) and just going with my gut instinct; neither of which works well for baking.

Today he made these shrimp with a modified Bloody Mary and Ravioli in a Cream Sauce

• 20 each Shrimp, 21-25 count, shelled, deviened
• 1/2 pound Bacon, partially cooked and cut in half
• 1/2 cup BBQ sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
  
• 1/2 ounces Dijon mustard
• 3 tablespoons chipotle pepper in adobo
• 1/2 teaspoon red chili flake
• 1/4 teaspoons cayenne pepper
• 1/4 teaspoons black pepper
• 5 to 8 bamboo skewers

Directions

Soak bamboo skewers in water, to keep from burning during grilling.

Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.

Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.

Guy Fieris S'MORE EGGROLLS

S'MORE EGGROLLS http://www.guyfieri.com/smore_eggroll.html

12 egg roll wrappers
24 marshmallows, large
4 1.55 ounce Chocolate bars
2 eggs
1⁄4 cup powdered sugar
1⁄4 cup graham cracker crumbs, about 3 crackers crushed in resealable bag
1 quart canola oil

In a deep steep sided pan, heat oil to 350 degrees Fahrenheit. In a small bowl, beat egg.

Separate chocolate bar pieces.

Take an egg roll wrapper, dip one side in egg wash, lay on work surface, egg side up, place four pieces of chocolate in center and top with two marshmallows, taking care not to tear the egg roll wrapper, this can cause roll to leak while cooking.

If tear occurs, pinch together until sealed or discard wrap and use a new one.

Roll up burrito style and set aside, seam side down.

Repeat until all are rolled.

When oil is hot, add in four eggrolls carefully, turn almost immediately, cooking on all sides to just golden brown, drain on paper towel lined plate and repeat until all cooked, make sure to check your oil temperature between additions.

When ready to serve, dust with powdered sugar and graham cracker crumbs. Serve immediately, but caution very hot!


Yield: 12 servings
Prep time: 10 minutes
Cook time: 6 minutes
Inactive prep time: none
Ease of preparation: Easy

Guy's Modified Bloody Mary & Hot Vodka

Minnesota Mary with a Snit
* Prep Time 15 min
* Inactive Prep 24 hr 0 min
* Level Easy
* Yield 1 pitcher

In Minnesota if you order a bloody mary, 9 times out of 10 you will be asked if you want a snit. One snit per person enjoying the Minnesota Mary
Ingredients

* 5 ounce Infused Pepper Vodka, recipe follows
* 12 ounces tomato juice
* 1 teaspoon Worcestershire sauce
* 1 teaspoon celery salt
* 1 tablespoon lemon juice
* 1 teaspoon hot sauce

Fill a large pitcher with ice, add all ingredients, and mix.

Garnish with pickled vegetables, onions, green beans, carrots, olives, and celery and 1 jalapeno.


Infused Pepper Vodka:

* 8 ounces vodka
* 1 each: jalapeno red, green, habenero, poblano, and Serrano

Cut peppers in half, add to vodka, and let steep in vodka for 24 hours to 7 days depending on the heat desired.

Strain through coffee filter, and store in air tight container.

Mediterranean Tomato Salad

from http://whfoods.org/genpage.php?tname=recipe&dbid=259

Prep and Cook Time: 5 minutes

Ingredients:

• 2 large ripe tomatoes, chopped into large pieces
• 1 medium red onion, sliced thin
• 2 cloves garlic, minced
• 1 TBS lemon juice or vinegar
• 3 TBS extra virgin olive oil
• 10 fresh basil leaves, torn into small pieces
• Sea salt and pepper to taste
• Optional:
• ½ cup mozzarella cheese
• 6 olives, chopped
• 2 tsp capers
• anchovies

Directions:

1. Slice onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
2. Combine and toss all ingredients. Add salt and pepper to taste.

Applesauce Breakfast Cake

Recently I spent more than a few days with my BFF and became aware how much my eating habits have changed. I eat breakfast every day and try to put some protein in there at every meal. I would probably serve this with eggs and perhaps add more nuts. This cake sounds spectacular but I have no applesauce in the house so it will have to wait.

Applesauce Breakfast Cake from http://www.dlife.com/diabetes/diabetic-recipes/Applesauce-Breakfast-Cake/r47.html

A healthy breakfast cake made with apple and oats.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: EASY


Nutrition Facts
Makes 12
Amount Per Serving
Calories 206.1

Total Carbs 22.9 g
Dietary Fiber 1.7 g
Sugars 5.3 g
Total Fat 11.4 g
Saturated Fat 1.8 g
Unsaturated Fat 9.6 g
Potassium 136.1 mg
Protein 4.1 g
Sodium 125.1 mg
Dietary Exchanges 2 Fat, 1 Starch


Ingredients

1/2 cup margarine
1/3 c sugar
1 egg
1 1/2 white all purpose flour
1 C Oats, rolled, old fashioned, uncooked (not instant)
2 1/2t low sodium baking powder
1 t ground cinnamon
1/4 t salt
1 C unsweetened applesauce
1/3 C water
1/2 C chopped walnuts



Directions

1 Heat oven to 350 degrees F. Lightly spray a 9-inch baking pan or dish with nonstick cooking spray. Combine flour, oats, baking powder, cinnamon, and salt. Blend with a wire whisk and set aside.

2 Beat together margarine and sugar. Blend in egg. Add flour mixture, applesauce, and water. Mix well. Fold in nuts and spread evenly in prepared baking dish. Bake 40 to 45 minutes or until golden brown. Cool completely. Cut into 12 squares.

Potatoes and Tomatoes (Swiss Sreak)

When I grew up this was a standard dinner made in a Nesco Roaster. It was a Round Steak cooked with cut up potatoes and canned tomatoes and called Swiss Steak at my house. It was popular as a recipe to tenderize tougher cuts of meat.

To me, the best part was always the potatoes cooked in the tomato liquid. I was never crazy about the round steak and much prefer chuck or rump roast. As I took over my own kitchen this became a slow cooker recipe I adapted as follows:

Chuck or Rump Roast (at least 1/2 lb per serving)
Extra Virgin Olive Oil
Russet Potatoes (1+ per person)
Onions
Garlic (optional)
Canned Tomatoes
Season to taste (For seasoning I use a blend with no salt called Steak & Chop Grill & Broil from The Spice Hunters)

Brown roast in pan with EVOO, if large roast can be cut into pieces
(my slow cooker has a removable part that can go on a burner).

Add chopped onions and garlic near the end of browning time.

Peel and cut at least 1 potato per person plus 1 for the pot.
Add enough cans of tomatoes to cover cut potatoes in liquid.
(These can be whole or diced, plain or with seasonings.)

For seasoning I use a blend with no salt. The tomatoes provide enough salt for me.

Cook in slow cooker on high at least 2 hours or until potatoes are done. This can be made in a covered pan in a 350 degree oven after browning. If oven method is used, monitor liquid so this does not dry out.

Leftovers lend themselves to yummy plan-overs. Meat and potatoes can be removed and used for tacos, nachos, or hash. The balance of tomatoes, garlic, and onions can be used for bacon spaghetti or works well with shrimp & rice to make a creole type dish.

George Foreman Grilling Times

Have I ever mentioned I love my George? I am on my
3rd, 4th and 5th ones now. Yes I have multiple grills:
the indoor outdoor version, a small one for cooking
for one, and the large Next Generation.

I have always cooked by the seat of my pants but
sometimes you just need a feel for how long things
will take. The web is awesome for checking that out:

http://www.foreman-grill.com/cooking-times.php
http://busycooks.about.com/library/archive/blmeatgrillchart.htm
http://tipnut.com/grilling-sheet/
http://www.georgeforemanrecipes.com/archives/meat-grilling-chart/

Roasting Garlic

Onions and garlic are favorite items for cooking and not a day goes by without one of them in something but nothing is quite as easy or as tasty as roasted garlic.

To accomplish soft delicious roasted garlic: either slice the tops off, then drizzle the top lightly with 1t olive oil. Roast at 350 degrees for 45 minutes.
or
Cut in half across each bulb, drizzle olive oil on the bottom of an oven glass dish, place both halves of the bulb cut side down on top of the oil. Roast at 350 degrees for 45 minutes.
or
Create a boat shape out of aluminum foil and add the garlic cloves after separating them and removing skins. Season with salt and pepper, to taste, and drizzle with oil. Seal the foil and roast until the garlic is nicely caramelized, about 30 minutes.

USES

• Spread on thick slices of french bread, rolls, bagels, sourdough, crackers (option: mix with a bit of olive oil first and some grated Parmesan too)
• Add to mashed potatoes, cooked vegetables or pasta (try mixing the roasted garlic with a bit of melted butter then drizzle over dish)
• Add to salad dressings, dips, sour cream, or mayonnaise

Squeeze roasted garlic from skins. Refrigerate covered for use within the week.

Freeze Roasted Garlic

Measure approximately 1 tablespoon of roasted garlic into spoon, then slide each into an ice cube tray. Freeze, then pop out the cubes of garlic and place in a freezer bag or container, and store in freezer. When you need for a recipe, you’ll know to take out 1 cube for a tablespoon of roasted garlic.

Drying Herbs in a Microwave

It's that time of year when I start thinking about bring in the herbs
and what will fit in the house over the winter. So naturally I'm looking
to dry or freeze the rest. BTW Fresh herbs and scallions keep better
upright in a glass with a little water at the bottom.
http://tipnut.com/how-to-dry-herbs-with-a-microwave/

Great Food Tips

Food, Cleaning, Craft, and Household Tips
http://tipnut.com/category/food-stuff

Pork Tenderloin

OK Jam and jelly aside since that is a project for another day, what I really want to cook is a pork tenderloin and I found this

STUFFED PORK TENDERLOIN
http://www.cooks.com/rec/view/0,1727,132176-249199,00.html

Impress your guests with this over-the-top rendition of stuffed pork loin.
A symphony of flavors fit for any feast.

Pork Loin Preparation:
1 3-5 lb pork loin, trimmed
Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side.

You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible.

If desired, use a meat pounder to make the resulting pork roll into a thinner slab.
When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.

Stuffing:
2 1/2 cups bread crumbs
1/2 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon butter
4-5 cloves fresh garlic, minced
1 onion, chopped finely
1/4 teaspoon each salt and pepper
1/2 teaspoon paprika
1/3 teaspoon onion powder
3 tablespoons water (or as needed) sage, garlic powder and other seasonings (to sprinkle on roast)
1/2 finely chopped bell pepper (optional variation)

Wash the parsley well, pat dry and chop finely.
Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more.
Add parsley and leave for one more minute.
Stir in bread crumbs and other seasonings, mixing well.
Stir in enough water to make a coherent mass.
Remove from heat and allow to cool 10-15 minutes.

Stuff the Pork Loin then Roast:
Spray or rub both sides of the pork loin with a good quality olive oil.
Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika.
If desired, season the inside of the roast with rosemary, basil and oregano.
Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork.
Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end.
Sprinkle the top with paprika and other seasonings and set in a roasting pan.
Set in a 400°F oven for 15 minutes.
Reduce heat to 325°F and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165°F.

or this looks good


PORK TENDERLOIN DIANE

1 lb. pork tenderloin, cut crosswise into 8 pieces
2 tsp. lemon pepper
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbsp. finely chopped chives or parsley
Whole chives for garnish

Press each tenderloin piece into 1 inch thick medallion;
sprinkle surfaces with lemon pepper.
Melt butter in large heavy skillet over medium heat.
Add medallions; cook 3 to 4 minutes on each side.
Remove pork to serving platter; keep warm.
Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet.
Cook, stirring, until heated through.
Pour sauce over medallions; sprinkle with chopped chives.
Garnish with whole chives. Serve with vegetables.
Makes 5 servings.

Jelly and Freezer Jams

It's a grey and gloomy day here and Betty Crocker is rearing her head which usually resorts in a major mess in my kitchen and some yummy food. The first step is looking for recipes and my search opened immediately to this:
http://www.cooks.com/rec/story/194/

GENERAL DIRECTIONS FOR MAKING JELLY

To avoid mistakes or disappointments, please read these directions all the way through before beginning to make jelly.

Fruit for jelly making should be under-ripe rather than over-ripe, since under-ripe fruit contains more pectin (the substance which causes jelly to "set-up" or jell naturally. However, some of it may be thoroughly ripe which adds to the color and flavor of the finished jelly. If all of the fruit on hand is over-ripe, then packaged pectin should be added (alternatively, pectin can be prepared at home using apples).

It is better to make small batches of jelly at one time, using 4 to 6 pounds of fruit; if a large batch is prepared, it is more likely that the batch may fail to set up properly.

Step 1. Pick over and thoroughly wash fruit in cold water. If the fruit that is being used is not organically grown, a few drops of white or cider vinegar may be added to the washing water to help remove spray residues. Discard overly ripe, very soft or bruised fruit. Use only fresh fruit for the best product.

Remove stems. Apples, pears, and fruits with cores should be quartered. Cores and seeds may remain.

Step 2. Crush soft fruits (berries, cherries, currants, plums, etc.) with a potato masher in a large enamel or stainless steel (do not use aluminum) kettle with about 1 inch of water. Hard fruits such as apples and pears should be just barely covered with water.

Step 3. Bring fruit to boil and cook until soft, about 20 to 25 minutes. This can be determined by testing with a fork.

Step 4. Turn fruit into a moistened cloth jelly bag or a clean cheesecloth lined colander and allow it drain into a large stainless steel or ceramic bowl (fruit juice can stain plastic and may cause a reaction if an aluminum bowl is used). Do not squeeze bag, but shift or turn fruit gently once or twice. Squeezed fruit makes cloudy jelly.

Step 5. Measure juice and put into a large wide kettle. It will boil over if kettle is too small, and will take too long to evaporate the excess moisture if the kettle is not wide enough. It will jell faster and the quality will be improved when prepared in a large kettle.
Step 6. Bring juice to a rolling boil and let it boil 10 minutes. Skim foam from surface as necessary.

Step 7. Add 3/4 cup to 1 cup granulated sugar, depending on tartness of fruit, for each cup of juice. Boil again and cook until mixture is ready to jell. Test with a jelly thermometer, which should register between 220° and 222°F - or test by lifting a cooking spoonful of the boiling mixture about 12 inches above the kettle and letting it run off the side of the spoon and back into the kettle. When the last of the mixture forms a thin sheet as it falls off the spoon and leaves the edge clean, the jelly is done.

Step 8. Remove from heat at once. Pour into sterilized hot jars or jelly glasses. Each cup of juice will make about one 5 or 6 ounce glass of jelly, but have extra glasses ready.
Note: In the past, our grandmothers poured melted paraffin over their jelly and they were done. If you're following an old recipe which uses paraffin and doesn't call for a boiling water bath, keep it in the refrigerator for safety's sake.

Modern science tells us to process 1/2 pints jars of jelly in a boiling water bath for 10 minutes, at which point, the jelly may be stored safely in the pantry with no refrigeration. Strong light and heat are the enemies of vitamins, so choose a cool, dark storage area.

A third, more recent development in home preserving is to use a freezer for storage of jellies. Freezer jellies require less sugar, since the sugar isn't needed for preservation or to help the fruit jell. However, the freezer method requires the use of store-bought pectin specifically formulated for freezer use; follow the directions on the box for best results. Here, we offer both previous discussed methods (paraffin or two piece lids) so that you may decide which best suits your needs.

Step 9. Top glasses or jelly jars with melted food-grade paraffin if storing under refrigeration. If using jars with two piece lids, tighten two lids on jars and process for 10 minutes.

Step 10. When jelly has cooled, label and store in a cool dark place. Grandma sometimes covered jelly jars with a frilly edged paper or crocheted miniature doily (available in craft stores) and tied it into a bow made from pretty ribbon or raffia string with a tag attached for gift giving.

Warning: Melting paraffin can catch fire. Never melt it with container over direct flame. Cut up wax and place in a container in pan of boiling water (or double boiler) to melt.

FRESH MINT JELLY:
Make apple jelly as directed above. In Step 6, for each 6 cups of juice add 1/2 cup chopped fresh mint leaves and stems and a few drops of green food coloring. After the 10 minutes boiling, strain the mint out and continue with Step 7. If the juice does not taste tart enough, add 2 tablespoons lemon juice with the sugar.

But I prefer jam - step by step with pics
http://www.wikihow.com/Make-Jam

many recipes and pics
http://www.pickyourown.org/jam.htm


FREEZER PEACH JAM
http://www.cooks.com/rec/doc/0,1923,153184-243195,00.html

3 c. diced peaches
3 c. sugar1
(8 oz.) can crushed pineapple with juice
1 sm. pkg. peach or apricot Jello
Bring peaches, sugar and pineapple to boil.
Cook, stirring for 10 minutes.
Remove from heat and add gelatin.
Stir and pour into jars. Freezes.

or

NO COOK PEACH FREEZER JAM
http://www.cooks.com/rec/doc/0,1823,157163-226198,00.html

2 1/4 c. prepared peaches
2 tbsp. lemon juice
5 c. sugar
1 box Sure Jell

Peel and pit peaches. Grind or finely chop fruit. Measure 2 1/4 cups into large bowl. Add the lemon juice.

Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.

At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.

Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.

Store jam in freezer. Small amounts may be covered and kept in the refrigerator.

Wash, scald and drain containers and lids, or use automatic dish washer with very hot rinse water.


NO-COOK RED RASPBERRY FREEZER JAM
http://www.cooks.com/rec/doc/0,1923,156171-237195,00.html

2 qt. fresh red raspberries
(3 1/4 c. pulp)
1/4 c. lemon juice
1 (3 oz.) pkg. liquid pectin
1 c. light corn syrup
4 1/2 c. white sugar

Wash and mash the berries.
In a 4 quart saucepan, measure 3 1/4 cups pulp.
Add lemon juice.
Slowly stir in pectin.
Mix thoroughly.
Set aside for 30 minutes, stirring frequently to allow the pectin to dissolve.
Add syrup; mix well.
Add syrup gradually, stirring well to dissolve completely.
Warm mixture to 100 degrees using a candy thermometer to confirm temperature.
Let set for 10-15 minutes.
Stir occasionally to keep fruit equally distributed.
Pour in jars and seal.
Refrigerates 1 month, freezes 1 year.
Makes 7-8 ounce jars.


SUGAR - FREE STRAWBERRY JAM
http://www.cooks.com/rec/doc/0,1925,148163-241195,00.html

1/4 c. fresh lemon juice
1 env. unflavored gelatin
1 tbsp. cornstarch
Dash of salt1 (1 lb. 4 oz.) bag, partially thawed, frozen, unsweetened whole strawberries
Artificial sweetener equivalent to 2 c. sugar
Paraffin (for sealing)
Three 1-cup jelly jars

Boil jelly jars for 15 minutes.
Remove jars from water with tongs that have been boiled for at least one minute.
Let stand upside down until drained.
In a medium saucepan, mix together lemon juice, gelatin, cornstarch and salt.
Add strawberries, stirring constantly.
Heat to a full boil. Boil 3 minutes.
Remove from heat. Stir in artificial sweetener.
Fill jelly jars. Melt paraffin in top of double boiler or saucepan on low heat.
Pour on melted paraffin, covering with a layer about 1/8 to 1/4 inch thick.
Set aside to cool. Refrigerate.


STRAWBERRY RHUBARB FREEZER JAM
http://www.cooks.com/rec/doc/0,1923,144163-253195,00.html

5 c. rhubarb - wash, ends removed, leaves discarded, diced
5 c. sugar1 (20 oz.) can crushed pineapple
1 (6 oz.) strawberry gelatin

In medium saucepan, combine rhubarb, sugar and pineapple;
boil slowly for 20 minutes.
Remove from heat and add gelatin stirring until thoroughly dissolved.
Seal in sterilized jelly glass jars, wiping edge.
Place sterilized lids and screw bands on sterilized jars and tighten.
As jam cools, lids will pop. Cool to room temperature.
Wash and dry outside of jars. Place in freezer.
Makes 8 eight ounce jars or 16 four once jars. Defrost to serve.

Salads and Dressings

Just when I was out of salad ideas (Scroll down for Dressings)

NY Times 101 Salads http://www.nytimes.com/2009/07/22/dining/22mlist.html

More great ideas including Waldorf, Cucumber and Apple Salad, Watermelon And Feta Salad, Fennel, Olive and Lemon Salad, and an Orange Onion Salad
http://www.nytimes.com/1997/06/25/garden/odd-couple-salads-in-the-summer-kitchen-hold-the-heat.html

Basic salads http://www.nytimes.com/2002/04/17/dining/eating-well-oil-cutbacks-affect-popular-salads.html

Cherry Tomates stuffed with Feta & Kalamata Olives
http://bluesbabys-rants.blogspot.com/2009/07/cherry-tomates-stuffed-with-feta.html

Yummy Greek Salad
http://www.wikihow.com/Make-a-Traditional-Greek-Salad

Too Hot to Make Crabcakes Salad
http://bluesbabys-rants.blogspot.com/2007/03/crab-with-hazelnuts-salad-recipe.html

Goldy's Sugar Snap Pea / Strawberry Salad
http://bluesbabys-rants.blogspot.com/2009/01/sugar-snap-pea-and-strawberry-salad.html

Goldy's Guacamole Salad
http://bluesbabys-rants.blogspot.com/2009/01/schulzs-guacamole-salad.html

Potato Salads
http://bluesbabys-rants.blogspot.com/2009/04/roasted-garlic-potato-salad.html
http://bluesbabys-rants.blogspot.com/2009/06/grandma-shanes-potato-salad.html

Broccoli Salad
http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html
http://bluesbabys-rants.blogspot.com/2006/11/plane-snacks-fruit-and-broccoli-salad.html


Some Yummy Dressings here
http://www.nytimes.com/1999/12/08/dining/diaphanous-dressings-for-light-new-greens.html
http://www.nytimes.com/2000/06/14/dining/critic-s-notebook-an-offering-to-the-green-goddess.html

More Dressings (from Sheila)
http://bluesbabys-rants.blogspot.com/2006/01/sheilas-salad-dressing-collection.html

Cranberry Jello Salads
http://bluesbabys-rants.blogspot.com/2008/11/cranberry-thanksgiving-jellos.html

Cherry Tomatoes stuffed with Feta & Kalamata Olives

Kind of a Mediterranean twist on Caprese Salad
from http://www.epicurious.com/recipes/food/views/Cherry-Tomatoes-Stuffed-with-Marinated-Feta-353773?mbid=rss_epinr

yield: Makes 4 to 6 servings

A great side dish—or afternoon snack.

Ingredients
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

Preparation
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.

Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.

Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil.

DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Suggestions:
1) Use toothpicks to make serving easier, which will also stabilize them (if you insert the toothpick at an angle).

2) Why not grill or bake the tomatoes a little to heat the inside and get a little melt on the cheese? Seems like a tastier way to do it. Anyone tried either of those things? Good ideas? Oh, also, might sub mozzarella and basil for feta and oregano

3) How about puree about 1/4 C Italian parsley in the mini processor, then add the olives, puree briefly. Then add about 1/2 C goats cheese and a tiny bit more oregano with a grind of pepper...and throw in the feta cheese, mixing in by hand, at the end. This would make filling the tomatoes so much easier. Then I would very lightly drizzle with a good, aged balsamic vinegar in place of the olive oil. What do you think?

4) To stabilize,use a sharp serrated knife to slice off a thin piece off the bottom of the tomato to make level. A bit time consuming but necessary to stop the rollling action

More Summer Cakes

Chocolate Eclair Cake
By Jennifer Taylor

Overall Rating


Description
Easy and delicious.

Ingredients
I box graham crackers
2 3.4 oz. boxes instant vanilla pudding
4 cups milk
1 small container Cool Whip
1 can chocolate frosting

Directions
In a 13x9 inch baking dish, put a layer of graham crackers, next mix pudding, milk and Cool Whip together. When kind of set, layer pudding on top of graham crackers and keep layering graham crackers and pudding until the top layer is just graham crackers. Lastly, spread chocolate frosting on top and refrigerate.

Prep Time: 10 Min
Cook Time: 2 Min
Total Time: 12 Min
Servings: 10


Carol's Pineapple Cheesecake
By Carol Drewry

Description
A refreshing change to regular cheesecake.

Ingredients
1 - 8 oz of Philadelphia Cream Cheese, softened
1 can - 12 oz of crushed pineapple, drained
1 container - 16 oz of Cool Whip (can use sugar free)
1/4 cup of sugar or splenda
1 - 8 inch already prepared graham cracker crust

Directions
Take the softened cream cheese and sugar and blend until smooth. Fold in cool whip. Then fold in crushed pineapple. Pour into graham cracker crust and chill in refrigerator for 4 hours. If you are in a hurry, place in freezer for at least 1 1/2 hours until firm. Serves 8 to 10. You can change recipe to make a Pineapple Rum Cheesecake by adding coconut and rum flavoring or 1/8 cup of rum to your liking.

Prep Time: 20 Min
Servings: 10

Summer Cakes

I went to a shower recently and had this cake. It was so tasty we got on the subject of summer type cake recipes so here are a few.

Pistachio Fluff Crunch

Ingedients
1 Angel Food Cake prepared or store bought
1 box Pistachio Pudding, made per directions
1 tub of cool whip
1 bag of crushed up heath bars/or king size heath bar

Directions
Tear angel food cake into bite size pieces
put in pan
fold Cool Whip into pudding
cover angel food with pudding
sprinkle the crushed heath bar over cake
Yum!

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SODA CAKE
Mix white or yellow cake mix with one can of soda (no other ingredients needed
this can be a flovor like orange, strawberry, cherry or coke
bake the cake per directions on box
when cake is done baking let cool for about an hour
if fruit flavored soda was used top with cool whip and fruit

DIET SODA CAKE - weight watcher approved
SERVES 12

Ingredients
1 (18 ounce) box dry cake mix (any flavor)
10 ounces diet soda (any flavor)
1-2 egg white (slightly beaten, optional but cake stays together better and is fluffier)

Directions
Mix the dry cake mix, the diet soda, and the egg white(s) until well blended.
Pour into a 9 X 13 sprayed pan or prepared cupcake tins.
Cook according to the directions on cake mix box.
Slice into 12 pieces - 4 points per slice.

Suggested Combinations:
* yellow cake mix / diet lemon-lime soda (with a dollop of Cool Whip -- tastes like a "Twinkie")
* orange cake / diet Mountain Dew
* cherry chip cake / diet cream soda
* diet lemon-lime soda / lemon cake
* angel or yellow cake / diet orange
* white cake / diet peach soda
* spice cake / diet lemon-lime
* diet ginger ale / white cake
* diet cherry soda / chocolate cake
* Diet cola / devils food or chocolate mix
* diet vanilla coke / chocolate cake
* devils food cake / diet Vanilla coke
* diet root beer / chocolate cake
* diet cherry coke / chocolate cake
* marble cake / diet cream soda
* lemon cake / tangerine Diet Rite

even more ideas
http://www.recipegoldmine.com/cakesodapop/cakesodapop.html

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Almost Better Than Sex Cake

Ingredients
1 box of chocolate cake mix (you'll need the ingredients that cake mix calls for)
1 bag of chocolate chips
1 jar of carmel (size up to you)
1 tub of cool whip
1 bag of crushed up heath bars/or king size heath bar

Directions
Follow cake mix directions
when done beating batter fold in chocolate chips
bake the cake per directions on box
when cake is done baking let cool for about an hour
poke holes all over cake
pour the carmel on top of cake
when done add cool whip on top,
sprinkle the crushed heath bar over cake

Prep Time: 10 Min
Cook Time: 30 Min

Grandma Shane's Potato Salad

Boiled Potatoes cut into 1-1 1/2 inch (bite sized) pieces
Hard Boiled Eggs, Chopped (you may reserve one egg sliced for garnish)
Miracle Whip to taste (my family prefers Miracle Whip but you can use Mayo instead)
1 Large Onion, chopped
Celery Seed
Seasoning (salt, pepper and other seasoning to taste)

Potato salad is a very personal experience but start with the above and work with it. Grandmother never had me measure when I started cooking only baking needed that kind of precision.

The potato to egg to onion ratio is tricky since sizes vary with all three of those items.
About 8 medium russets or large red potatoes to 6 eggs.

It is easiest to mix the rest while the potatoes are boiling. It should look a bit like egg salad and then add another big serving spoonful of Miracle Whip. Liberally sprinkle that with celery seeds. You can use celery instead of celery seeds. I use whatever seasoning salt I have on the shelf and add pepper separately.

You can use the potatoes peeled or with the skins. Grandmother thought whole potatoes should be cooked in the skins, then peeled and cut after cooling. (If you are in a hurry, drain and fill pot with cold water.) Fold potatoes and other salad ingredients together.

If storing completed salad for later use (and it tastes better later) this may well need more Miracle Whip before serving as the potatoes absorb liquid.

Asian Beef Stew (Slow cooker)

From http://www.parents.com/recipe/beef/asian-beef-stew/

Asian Beef Stew

Makes: 8 servings Cook: on high heat for 5 1/2 hours
Prep: 10 minutes
View Nutrition Facts

Ingredients

• 2 large onions, sliced
• 2 pounds round steak, sliced for stir-fry
• 2 ribs celery, sliced 1/4 inch thick
• 1 cup peeled baby carrots
• 1 cup orange juice
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1-1/2 teaspoons Chinese five spice powder
• 1 teaspoon Asian chili paste
• 3 tablespoons cornstarch
• 1 package (10 ounces) frozen peas, thawed
• 6 cups cooked white rice

Directions

1. In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.

2. In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.

3. Cover slow cooker; cook on high heat for 5 hours.

4. In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.

5. Stir in thawed peas; heat through, about 5 minutes. Serve over rice.

PERFECT PRIME RIB EVERYTIME

PERFECT PRIME RIB EVERYTIME

prime rib roast with or without bone )any size)
bottom round center cut

Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.

Works the same with Roast beef. Try it you won't be disappointed.

From http://www.cooks.com/rec/view/0,1727,129182-252195,00.html

or

ROAST PRIME RIBS OF BEEF

1 (3 rib) roast of beef (without short ribs)
Flour
Salt
Coarsely cracked black pepper

Preheat oven to 500 degrees. Remove roast from refrigerator and place in a shallow open roasting pan. Sprinkle with flour and rub into the meat. Season generously with salt and pepper. Place a tent of aluminum foil loosely over the top of the roast. Place in an extremely hot 500 degree oven. Roast for 8 minutes per pound for rare.
When roasting time is up, turn off oven heat. Do not open oven door. Let roast remain in the oven at least 1 hour. Standing time and individual oven differences will determine degree of rareness in center of roast.

Serves 6.

http://www.cooks.com/rec/doc/0,1927,153191-235202,00.html

Sweet and spicy beef and pork pie

Another recipe thatsounds interesting but its after dinner and tomorrow dinner will be leftover chicken . . . sigh so many recipes, so little time. besides I will have to convert all the metric so I can do this one.

Sweet and spicy beef and pork pie

Another recipe from our cookbook that didn't get a proper photograph. This is not your usual meat pie. It is rich, sweet and spicy, and looks impressive yet rustic when served whole at the table. Take it on a picnic or serve warm with a salad of mixed bitter leaves.

1. Lightly oil a 22-24cm loose-bottomed tart tin. Roll out the pastry 2-3mm thick and line the base neatly, allowing the pastry to spill over the edge by at least 2cm. This excess will be trimmed later. Score the base with a fork in a few places. Rest the tart case in the fridge for at least half an hour.
2. Heat the oven to 170ºC/ Gas Mark 3. Cut a circle of greaseproof paper greater in diameter than the base plus the sides of the tart case. Tuck it inside the tart case and fill up with dried beans or rice. Bake the case blind for 35 minutes, take the beans out (keep for similar use in the future) and cook for further 5-10 minutes, until light golden and thoroughly cooked. Remove from the oven and leave to cool.
3. Alongside the baking case you can also toast the pine nuts. Scatter them on a separate tray and leave in the oven for 8 minutes or until they go golden.
4. To make the filling, heat up half the olive oil in a large heavy saucepan. Add the beef, break it down with a fork and cook it on a high flame for a few minutes to get some colour. Add the pork meat, mix well with your fork and keep on cooking on medium heat for 15 minutes or until golden. Stir in the tomato purée and sugar and cook for another 3 minutes. Add salt, pepper, mint and all the spices. Cook for a further 10 minutes over low heat.
5. In the meantime, fry the onions in a separate pan with the remaining olive oil until golden brown, about 10 minutes. Drain out most of the oil and add the onion to the cooked meat. Also add the pine nuts and taste for salt and pepper.
6. Heat the oven to 190ºC/Gas mark 5. To assemble the tart, spoon half of the hot meat mix into the pastry case. Make some shallow holes in the mixture, break 3 eggs, one by on, and pour them into the holes. Using a wooden spoon, stir the eggs gently in the meat – just enough to disperse them a little, while keeping areas with more egg and maintaining some distinction between white and yolk. Spoon the rest of the meat on top, create some gaps and holes in it and break in the rest of the eggs dispersing them as before.
7. Put the pie in the oven for about 15 minutes or until the eggs are set. If the top begins to darken cover it with foil for the remaining cooking period.
8. Once ready, remove from the oven, break off the excess pastry with your hands and take the pie out of its tine. Serve hot or warm, garnished with parsley.

http://www.ottolenghi.co.uk/recipes/sweet-and-spicy-beef-and-pork-pie

Monkey Bread

Monkey Bread:

Non stick spray (Pam)
1/2 c. chopped pecans
3 cans refrigerated biscuits, quartered
3/4 c. sugar
1 1/2 tsp. cinnamon
1 c. packed brown sugar
1/2 c. melted margarine


Spray bundt pan with non stick coating.
Sprinkle pecans over the bottom of greased bundt pan.
Roll biscuits in mixture of sugar and cinnamon to coat.
Arrange in pan. Mix brown sugar with margarine.
Pour over biscuits.
Bake at 350 degrees for 30-40 minutes until golden brown.
Cool in pan 10 minutes. Turn onto a plate. Enjoy!!

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Ingredients
2 pounds red potatoes
1/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup stone ground mustard
2 strips thick-cut bacon, cut into 1/4 inch dice and browned
1 head of garlic, roasted
3 green onions, chopped coarsely
2 tbsp minced parsley
Salt and pepper to taste

Directions

Boil potatoes in salted water until just fork tender, about 15 minutes.

Drain the potatoes and set aside to cool.

Cut potatoes into 1/2 inch dice and place in a large kitchen bowl.

In a medium bowl combine the mayonnaise, vinegar, and mustard.

Squeeze the roasted garlic from the garlic skin and add to the mayonnaise along with the green onions, parsley, crisp bacon, salt and pepper.

Add the mayonnaise mixture to the potatoes.

Serve while still a bit warm.

Serving Size: Serves 6-8

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours.

Stir in cream cheese just before serving.

Sweet Peanut Butter Crisp Balls

Sweet Peanut Butter Crisp Balls

Directions
1/2 cup peanut butter
1/2 cup honey
1 cup crushed rice krispies
2 tablespoons powdered milk

Kids can crush up the rice krispies by putting them into
a plastic bag and gently crushing down with a large
spoon. Once crushed, pour them into a bowl. Then mix
all other ingredients together in a large bowl. Start
rolling ingredients into small balls. Roll the balls in the
crushed rice krispies until covered. Ready to eat!

Food Safety Tips

Food Safety Tips
http://stilltasty.com/

Double Baked Sweet Potato

Don't you know, that you always find the recipe that looks good when you have something else planned for dinner? I even have some fresh sweet potatoes but this just won't happen till at least Monday.

RECIPE: DOUBLE BAKED SWEET POTATO

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

DIRECTIONS:
Preheat oven to 400 degrees. Rub skins with oil wrap each
in aluminum foil. Bake in preheated oven for 1 hour, or
until soft when poked in the center. In a large bowl combine
cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh
into the creamy mixture. Caution they will be very hot so
this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back
into each potato skin and bake for about 10-15 minutes more
at 350 degrees just to heat through.

Yield: 12 Servings
Categories: Potatoes, Side Dishes, Holiday

This came to me from http://recipes.gophercentral.com which I find
to have some great recipes but its so hard to navigate that I'll never
get there to the specific recipe again.

Easy Skillet Chicken Parm

Easy Skillet Chicken Parm

by Amanda Webster

A familiar favorite that’s easy and fast to make!

1 tablespoon olive oil
1-1/2 cups Italian spaghetti sauce
1-1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
6 skinless, bones chicken breast halves

Heat oil in 12" skillet over medium-high heat. Add chicken and cook for 10 minutes or until well browned.

Stir sauce and 3 tablespoons parmesan cheese into skillet.

Cover and cook over medium heat for ten minutes or until chicken is cooked through. Sprinkle mozzarella cheese and remaining parmesan cheese over chicken.

Let stand for five minutes or until cheese melts.

Serves six.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

Cranberry Chicken

Cranberry Chicken

Whole cranberry mixture over boneless chicken
breasts baked in oven.
1 package of instant onion soup
3/4 cup of whole cranberry sauce
4 boneless chicken breasts
half bottle Catalina dressing

Preheat oven to 350 degrees and place cranberries, dressing and the soup mix in a bowl and stir together. Place chicken breasts in a 13x9 baking dish and pour the mixture over the chicken evenly.

Bake for about 30 minutes or until the chicken is done, when the center no longer pink and the juices run clear.

Serves four.

Basil Pepper Jack Ravioli

Basil Pepper Jack Ravioli

Ravioli with basil, pesto and pepper jack cheese sauce.
We like to serve broccoli with this dish.
Enjoy.

1 stick butter or margarine
1 tablespoon flour
1 tablespoon garlic
1 to 2 lbs chicken cutlets
2 lbs cubed pepper jack cheese
2 packages of chicken filled ravioli or can substitute with
regular cheese filled ravioli
3 tablespoons basil pesto sauce
3 tablespoons extra virgin olive oil
3 to 4 cans evaporated milk
Dash of salt and pepper
Parmesan Cheese

On medium heat add butter and garlic, once butter has melted add 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese.

As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water.

While raviolis are cooking, heat the grill, in a mixing bowl add the extra virgin olive oil, and 2 tablespoons of basil pesto sauce, stir.

Rinse chicken and then add to the seasoning in the mixing bowl and place on the grill to cook for about 10-15 minutes.

Remove chicken and cut into thin pieces. Place ravioli on serving dish add half of sauce and stir, then place the sliced grilled chicken on top of ravioli and add remaining sauce, sprinkle with dash of salt and pepper and Parmesan cheese.

Serves six.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

Baked Mashed Potatoes

Baked Mashed Potatoes

By T. Monson

A twist on traditional mashed potatoes.

Ingredients
1-2 pounds potatoes
1/4 cup milk
2 teaspoon butter
16 ounce sour cream
1 cup shredded cheese
Bacon or bacon bits

Directions
Boil potatoes until tender. Drain. Mash
in bowl with about 1/4 cup milk. Add
two teaspoons of butter (or more if you
like). Then add sour cream (as much
as you like). The potatoes should be
creamy not milky. Try not to add too
much milk. Then put in baking dish.
Sprinkle top with sharp cheddar
cheese. Then top with bacon crumbles
or bacon bits. Put in oven for about 5
to 10 minutes until cheese is melted.

Round Steak Supreme

Round Steak Supreme

By Norine Peardon
Wonderful deviation from potatoes and meat.

1-2 pounds round steak cut in 2"x 1/2" strips
2 beef bullion cubes
1 cup water
1 tablespoon flour
1/8 teaspoon garlic powder
1 cup sliced onions
1/4 cup soy sauce
1 3 ounce can mushrooms
1/4 chopped green pepper
1 small cauliflower chopped into flowerets
Broccoli-filled container to top with flowerets

Directions
Dissolve bouillon cubes in hot water.

Cut round steak in strips (2" X 1/2") and put the meat
in bottom of slow cooker or large pot.

Add flour and mix.

Add onions, garlic, soy, mushrooms, and green pepper.
Pour water over the top, adding cauliflower
and broccoli as well and cover.

Slow cook on high until hot, then reduce heat to medium
(3 1/2 hours or bake at 350 degrees for 1/2 hour,
then 250 degrees 1 1/2 hours)
Serve this over rice and enjoy!

Servings: 6

Mexican Burritos

Mexican Burritos

By Penny Rodriguez
Quick and easy!


1 pound ground beef
1 can pinto beans
1 small onion (chopped)
2 cloves garlic (chopped)
1 jalapeno (chopped)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon red pepper (optional)
1/4 cup water
1 package flour tortillas
1 package grated cheese
Favorite salsa

Directions
Brown ground beef with onion, garlic and jalapeno

Drain off excess grease and add spices and water;
let simmer for about 5 minutes

Add pinto beans and cook until beans
are heated (about 5 minutes)

Spoon onto warmed tortilla, and add cheese
and favorite salsa and serve

Prep time: 10 minutes, cook time: 25 minutes,
total time: 35 minutes, servings: 12

http://images.eversave.com/pdf/weeknight-dinner-recipes-cookbook-091608.pdf

Chicken and Rice Casserole

Chicken and Rice Casserole

By Tammy G. Silva
This is an easy, chicken, rice, veggie and cheese dinner.
Kids love it!

Ingredients
2 boneless chicken breast, diced
2 tablespoons butter or margarine
Broccoli (as much or as little as you like)
1/2 cup diced onion
6 chicken bouillon cubes
1/8 teaspoon pepper
1 tablespoon fresh garlic
1 cream of chicken soup
1 cream of celery soup
5 soup cans of water
2 cups shredded cheddar cheese
2 cups of uncooked rice

Directions
Panfry chicken in large pan with onions until
chicken is done.

Add soups, water, bouillon cubes and heat.
Pour in 9X13 glasses pan. Stir in rice.

Place broccoli in dish (you can use as much as you like).
Cover with tin foil and bake for 45 minutes in preheated
350-degree oven.

Prep-time: 10 minutes, cook time: 45 minutes,
total time: 55 minutes

From http://images.eversave.com/pdf/weeknight-dinner-recipes-cookbook-091608.pdf

Savory Rice Pilaf

Savory Rice Pilaf

By Tish Langdon
A delicious side dish that compliments any dinner menu. Done in one pan, this is always a hit with my family.

Ingredients

1 cup uncooked whole grain rice
1/2 pound bacon
1 large onion chopped
Celery hearts including leaves chopped
1 teaspoon sage
1 teaspoon thyme
2 cups chicken broth
Parsley

Directions

With kitchen shears, cut 3 slices of bacon at a time into bite size pieces.

Cook in a large skillet, separating and stirring until crispy.

Remove the bacon from the pan and cook onions and chopped celery in bacon grease.

Just before they are cooked all the way through, add uncooked rice and brown lightly.
Add 2 cups of chicken broth, the sage, thyme, parsley and crisped bacon.

Bring to a boil, then lower heat to simmer until the broth is absorbed.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Servings: 4

From http://images.eversave.com/pdf/spring-recipes-cookbook-091608.pdf

Chicken, chicken everywhere

I got some big packs of chicken, put that away in the freezer and then I found 10 pounds of "Amish Chicken' for less than $8 so of course I bought it too. Now the trick will be to vary it so I don't feel like its torture.

So far I have marinated chicken legs in Italian dressing with some additional garlic and oregano before baking it, marinated chicken in Teriyaki Sauce, baked it and served with a veggie dish I threw together: sweatan onion with evoo, then add 1/2 pkg fresh snow peas, 1 can of water chestnuts sliced, 1 can of mushrooms with soy sauce and oyster sauce to taste. Cooked until peapods are tender crisp.

I used one of the chicken thighs in a Cobb Salad: Romaine Lettuce, 2 hard boiled eggs, 1/2 an avacado sliced, 3-4 strips crisp bacon crumbled, 1 scant cup assorted crunchy salad veggies I had left over (radish, bell pepper, celery, green onion) cherry tomatoes, and crumbled blue cheese.

Tonight its Chicken Tostadas with the left over 1/2 of avacado. I wrapped it tightly in cling wrap to prevent browning. Dice chicken and scallions. Slice black olives and cherry tomatoes while precooked chicken and onions are warming. Serve with shredded cheese (I like the 4 mexican cheese blend), salsa and sour cream.

Not suffering yet but ready for another kind of meat tomorrow.

Crockpot Spagetti and Meatballs

Renee's Slow Cooker Meatballs

By Renee Dohner

Great Italian Meatballs!

2 lbs ground chuck or sirlon
1/8-1/4 C Knorrs Beef Seasoning
Italian Seasoning
Instant Stuffing (Italian if you can find it)
1/2 T Garlic Salt
Minced Garlic
2 large Eggs
2 jars pasta sauce
Mushrooms
Onions
Green Pepper
Sugar
Salt
Grated Parmesan Cheese
Water
Crock Pot

Directions
Preheat oven to 350. Crumble burger in a large mixing bowl and add to it seasoning, crushed stuffing, garlic salt, eggs, 1/4 C of the pasta sauce, 1 C water, and mix well.

Take small balls and make 1 inch meatballs, put on cookie sheet, bake 30 minutes, or until cooked through. Put pasta sauce, veggies, sugar, minced garlic, Salt, Grated Parmesan Cheese, 1 tsp. Beef Seasoning, and more Italian Seasoning in crockpot. Add meatballs weh ready. Let everything marinate and cook at least 30-45 minutes but longer is ok too.

Serve over pasta.

Apple Nut Crunch Muffins

Apple Nut Crunch Muffins

By Rita Kroger
Light and fluffy with the hint of cinnamon and a crunchy topping

1 1/2 cup flour
1/2 cup dark brown sugar
Big dash cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup oil
1 egg
1 cup chopped apple
Optional 1/4 cup cinnamon chips
1/2 cup brown sugar
1/2 cup chopped walnuts

Directions
Preheat oven to 400 degrees. Chop apple. Mix dry
ingredients, including cinnamon chips (can be done the
night before). Mix milk, oil and egg, whip with fork, add
to dry mix and add apples. Mix well, but do not beat
(should be lumpy). Line muffin pans with muffin cups, or
coat with non stick spray. Fill muffin cups with batter,
sprinkle nut topping over the batter. Bake at 400
degrees 17 to 20 minutes. Makes 12 muffins. Check
with toothpick. When it comes out clean and muffins are
delicately browned, they are done.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 12

From Eversave http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

Apple Dumplings

Apple Dumplings

By Crystal Ramirez
Tasty, tender apples in rich buttery sauce

Directions
10 ounce mountain dew
1 teaspoon vanilla
2 cup sugar
1 cup butter
2 cans crescent rolls
2 granny smith apples, peeled and cut into wedges

Preheat oven to 350F degrees. Rinse apple wedges. Wrap each wedge in a crescent and place into a cake pan. After you have rolled up all the apples and placed into the pan, grab a saucepan and put it onto the stove. Put in the butter, vanilla, and sugar. Cook over medium heat only until butter melts and sugar dissolves. DO NOT CARMELIZE! Once melted and dissolved, pour over apple dumplings.

Sprinkle with cinnamon and then pour mountain dew over on top. Place in 350F degree oven for 30-35 minutes. If turning golden brown, remove and cover with foil. Bake at 350F degrees for an additional 10 minutes. Remove from oven and place somewhere to cool for 10-15 minutes. Place in a bowl with some Vanilla Ice Cream and enjoy!!!

Servings: 8-10

From Eversave http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

Cinnamon Apple Slices

Cinnamon Apple Slices

By Christine VanHalder
Thinly sliced seasoned apples baked into thin chips

Directions
2 small apples, thinly sliced, red delicious or Gala
Cinnamon
Sugar

Slice apples paper-thin. Line 2 baking sheets with
parchment paper. Place apple slices on baking sheet.
Sprinkle cinnamon and sugar on top of apples.

Bake at 225 degrees until lightly browned about 2 hours
turning over once, and sprinkling the other side. Let
cool on wire rack and serve or place in air tight containers
to use later in lunches or after school snack.


Prep time: 15 minutes
Cook time: 120 minutes
Servings: 4

http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

No Bake Caramel Apples

No Bake Caramel Apples

By Patti Shatto
Great as dessert or side dish

Directions
1 small box sugar free butterscotch pudding
1 small container lite or free cool whip, thawed
1 can crushed pineapple in juice
3 apples, I use Gala

Drain pineapple and put in a medium bowl. Sprinkle dry pudding on pineapple and stir until mixed well. Peel, core and chop apples in bite sized pieces and stir into mixture. Add cool whip and stir well.

Servings: 4

From Eversave http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

Awesome Chocolate Cookies

Awesome Chocolate Cookies

By Mary Kay Earp
Big chunky chocolate candy pieces combined with chocolate chips that
literally melt in your mouth.

Ingredients
8 ounce semi sweet chocolate chips
3 Hershey candy bars (no nuts)
1 3/4 cup plain flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup of cocoa
2 sticks of butter
1 teaspoon vanilla
1 cup white sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 cup walnut pieces

Directions
Sift or stir together the flour, baking soda, salt and cocoa.

Beat butter, vanilla and sugars together. Followed by the egg and milk.

Gradually add dry ingredients.

Add chocolate chips, candy and walnuts.

Before flattening cookies, rinse your hands in cold water. This will keep the cookies from sticking to your hands.

Place only 6 at a time on an ungreased baking sheet with parchment paper.
For soft cookies bake at 350°F for about 13-15 minutes.

Let cool for 2-3 minutes before removing from the cookie sheet.

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 15

From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

BBQ Pork Ribs

BBQ Pork Ribs

By Karen Crabtree
The meat falls off the bone and the flavor is fantabulous.

Ingredients
2 pounds pork ribs
2 cups of Coke
Salt
Pepper
Garlic powder
Onion powder
Barbecue sauce, I use Kraft BBQ sauce with brown sugar
1 cup orange juice

Directions
Place Coke and enough water to fill a large pan for parbroiling.

Add salt, pepper, garlic powder and onion powder to water/Coke mix.
Parbroil for 30-40 minutes on medium.

Remove ribs from pan and place in a baking dish.

Pour 2 cups of BBQ sauce into a small bowl.

Add 1 cup of orange juice to BBQ sauce. This gives a sweet taste to the BBQ sauce.
Cover ribs with BBQ sauce and bake in a 350°F oven for 20-25 minutes. Enjoy.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

Broccoli Chicken Bake

Broccoli Chicken Bake

By Ms. Patricia A. Harris
A delicious and easy to make dish with broccoli, chicken and a cheese topping.

Ingredients
4 large chicken breasts
1 large bag of broccoli
Curry powder
Sour cream
2 cans of cream of mushroom soup
16 ounces shredded sharp cheese

Directions
Wash chicken breasts and boil until tender.

Cut chicken into bite size pieces and line the bottom of a 13x9 baking dish.
Boil broccoli until tender, drain and put on top of the chicken.

Mix sour cream, cream of mushroom soup and curry powder together and spread over
chicken and broccoli.

Lay shredded sharp cheese on top and bake until cheese starts to melt. Enjoy!
Servings: 8

From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

Bacon ala New

Bacon ala New
By Tammy Bannister

Red new potatoes wrapped in bacon, stuffed with Velveeta cheese and baked.

Ingredients
1 bag red new potatoes, unpeeled
2 packages of your favorite bacon, cut slices in 1/2
Velveeta cheese
Small straw-like circular device

Directions

Boil potatoes until softened (like when making mash potatoes).
Fry bacon just a tad, about 1/2 way through.

Get a straw (or circular device) and make holes in potatoes (like an olive stuffed with pimento) all the way down the middle.

Stuff with Velveeta cheese.

Wrap bacon around potato across the Velveeta hole, then wrap another piece around
horizontally and put the end pieces of bacon on the bottom for the potato to hold closed.

Bake at 350°F until bacon is done.

Prep time: 35 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Servings: 10

From http://images.eversave.com/pdf/spring-recipes-cookbook-091608.pdf

Beef Stir Fry

Beef Stir Fry
By Christina

A simple, quick, and budget friendly meal served with white rice.

Ingredients
1 pound round steak cut into thin slices
Salt
Pepper
2 tablespoons olive oil
16 ounce frozen vegetables
8 tablespoons cooking wine or sherry
8 tablespoons low sodium soy sauce
4 tablespoons brown sugar
2 tablespoons corn starch
Water

Directions

Heat oil in a skillet.

Add beef and season with salt and pepper. Cook until almost done.

Add frozen veggies and cover.

Turn heat to medium low and cook until vegetables are soft.

While meat and vegetables are cooking, mix wine (or sherry), soy sauce and brown sugar in a medium sauce pan. Mix well.

Cook over medium heat for 5 minutes.

Mix cornstarch with water to form a runny paste.

Turn heat up to medium high and add cornstarch mixture to the wine (or sherry) mixture, stirring constantly until thick.

Once vegetables are soft, pour thickened wine (or sherry) mixture over meat and
vegetables. Mix well.

Serve over white rice.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

Chicken Rollatini with Ditalini

OOOOooooo this sounds so good, but I won't be home for dinner so it goes to my what I want to try next place here:

From Quick Fix Meals with Robin Miller
http://www.foodnetwork.com/recipes/robin-miller/chicken-rollatini-with-ditalini-recipe/index.html


Chicken Rollatini with Ditalini

Ingredients
Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

Easy Pan Fried Pork Chops

􀀦􀁂􀁔􀁚􀀁􀀱􀁂􀁏􀀁􀀧􀁓􀁊􀁆􀁅􀀁􀀱􀁐􀁓􀁌􀀁􀀤􀁉􀁐􀁑􀁔
Easy Pan Fried Pork Chops

by C.L. Crider

Quick and easy recipe for pan fried pork chops or sliced
pork loin. Great for dinner guests.
Old Bay Seasoning
1/2 cup Red or White wine
1/4 cup Flour
1 tablespoon garlic powder
2 butterflied pork chops or sliced pork loin
3 tablespoons olive oil
salt & pepper to taste
mushrooms or capers optional

Put 2 tablespoons of olive oil in a medium high heat skillet. Slather meat with olive oil. Sprinkle 1 tablespoon garlic powder and 1 tablespoon Old Bay into ½ cup of flour. Salt and pepper meat.

Drag meat slices through flour mixture, both sides. When olive oil is hot, place meat in skillet. Brown both sides of chops (3 to 4 minutes each side.) Add ½ cup white or red wine to pan, reduce heat to simmer.

This will make a lovely pork chop dinner with a light sauce. You can add mushrooms or capers while browning the meat for extra flavor.

Serve with a side of rice or steamed veggies and a fresh salad.

Serves two.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

5-Minute Asparagus

5-Minute Asparagus from The Worlds Healthiest Foods (this was not my favorite but was tasty anyway)
http://whfoods.org/genpage.php?tname=recipe&dbid=296&utm


"Healthy Sauteé" allows you to enjoy all of the great taste and health-promoting nutrients of asparagus while the easy Mediterranean dressing enhances its delicate flavor.

Prep and Cook Time: 10 minutes Ingredients:
1 lb asparagus
3 TBS low-sodium chicken or vegetable broth
Mediterranean Dressing:
3 TBS extra virgin olive oil
2 medium cloves garlic
2 tsp lemon juice
sea salt and pepper to taste

Directions:
Chop or press garlic and let for at least 5 minutes to enhance its health-promoting properties.
Heat 3 TBS broth over medium heat in a stainless steel skillet.

When broth is heatiing, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking.

When broth begins to steam, add asparagus. Cover and cook for 5 minutes. the outside will be tender and the inside will be crisp. thinner spears will take about 3 minutes.

"Healthy Sauté" will concentrate both the flavor and nutrition of asparagus.

Transfer to a bowl. for more flavor, toss asparagus with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.) Research shows that carotenoids found in foods are best absorbed when consumed with oils.

Serves 2

Healthy Cooking Tips:
To mellow the flavor of garllic, add garlic to asparagus for the last 2 minutes of cooking.

Chicken & Summer Vegetable Spanish Rice

Chicken & Summer Vegetable Spanish Rice
By Susan Stolz

Chicken with lots of Summer Veggies and Uncle Ben's
Instant Rice is a family favorite. (Eliminate the chicken
and it is a tasty vegetarian dish.) I use a turkey roaster
and make a lot!

1/4 cup of Olive Oil (really depends on the size of the pot)
4 large cubed chicken breast (BLSL) or 3 - 5 pounds of
chicken wings if you aren’t concerned with fat
1 large onion diced
1 each red and green bell peppers
2 each large green and yellow zucchini
5 - 6 plum tomatoes diced
3 cloves of fresh garlic sliced thin
1 can stewed tomatoes (just to be sure!)
2 to 3 cups Uncle Ben’s Instant Rice (depends on how
much liquid you have created)

Spices: lots of cumin, salt, pepper and garlic
Salt to taste

After preparing the chicken, I sprinkle it with cumin and let it set while I cut up all the veggies. Saute chicken (for vegetarian start with veggies) for about 5 minutes. Add onions and garlic, another 5 minutes. Add green and red peppers. Seasonings (including more cumin) - cover and simmer another 5 minutes. Add rest of the veggies and stewed tomatoes. Season again - cover and simmer about 30 minutes. Taste the liquid and add seasoning if needed. Add Uncle Ben's Instant Rice and in 5 minutes your ready to serve.

http://images.eversave.com/pdf/summer-recipes-cookbook-091608.pdf

Amazing coupons

Everyone who cooks needs to buy groceries. Here are savings
that are available on the net

Groceries at Amazon
http://www.abcactionnews.com/mostpopular/story/Grocery-coupon-codes-revealed/1VABmZJVy0-o6Q79tzqVHg.cspx

Codes for online buying (more than food or drug store items)
http://www.currentcodes.com/
http://www.dealhunting.com/

P & G from Home Made Simple Coupons
http://www.startsampling.com/sm/100322/quickQuestion.iphtml


More P & G coupons and rebates
http://www.pgeverydaysolutions.com/pgeds/en_US/jsp/EDS_Page.jsp


Coupon site with links to other coupon sites
http://www.stretchingabuckblog.com/

You must join these sites to get coupons
http://www.couponsurfer.com/
http://www.couponmom.com/

http://coupons.smartsource.com/WEB/index.aspx?Link=YUYHAVQJ5PCUY

20 healthiest foods under $1
http://www.divinecaroline.com/article/22145/52070-20-healthiest-foods--1?CMP=ILC-MstLkedWdgt

Save on Spices
http://www.tiphero.com/tips_985_the-spice-is-right-how-to-save-up-to-93-on-spices.html

Shepherd’s Pie Stuffed Potatoes – Shepherds in Jackets

I saw this on Rache Ray's "30 Minute Meals" and I so want to try it but no ground chuck right now and my potatoes aren't very big so I have to wait.
http://www.rachaelray.com/recipe.php?recipe_id=2624

Shepherd’s Pie Stuffed Potatoes – Shepherds in Jackets
4 large russet potatoes, scrubbed clean
3 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped, divided
Ground black pepper
1/2 cup sour cream
1 tablespoon smoked paprika
1 pound ground sirloin
1/2 pound button or crimini mushrooms, quartered
2 cloves garlic, finely chopped or grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 cup shredded smoked Gouda cheese
PreparationPre-heat oven to 400ºF.

On a baking sheet, toss potatoes with a hearty drizzle of EVOO and some salt. Bake in oven until tender, about 1 hour. Let cool. Turn off oven and preheat broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika, and mash. Reserve warm.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire, some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef and veggie mixture then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown

Blood Orange Olive Oil Cake from NYT

I saw this in the NY Times and was too intrigued
http://www.nytimes.com/2009/03/18/dining/181arex.html

Blood Orange Olive Oil Cake Time 1 hour 20 minutes plus cooling

Time 1 hour 20 minutes plus cooling

Skip to next paragraph
Related
A Good Appetite: Secrets of the Cake Stand (March 18, 2009)
Butter for greasing pan

3 blood oranges

1 cup sugar

Buttermilk or plain yogurt

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup extra virgin olive oil

Honey-blood orange compote, for serving, optional (see note)

Whipped cream, for serving, optional.



1. Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

2. Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.

4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.

5. Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Yield: 8 to 10 servings.

Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 2. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Turkey Tacos with Homemade Refried Beans

Turkey Tacos with homemade refried beans

Turkey tacos are easy to make (you can use the same pre-mixed spice packet or make your own). Taco shells or tortillas are almost always on sale.

1 to 1 and 1/2 lbs. ground turkey browned
spice packet or:
mix
1-1/2 teaspoons chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper

or make ahead and store in an airtight container
3 tablespoons chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
1-1/2 teaspoons paprika
1 tablespoon and 1-1/2 teaspoons ground cumin
1 tablespoon sea salt
1 tablespoon black pepper

Use about 4 teaspoons or one rounded tablespoon for each pound to pound and a half of meat.



To make your own beans, you'll need:
2 cans of red kidney beans
1 jalapeno
2 cloves of garlic
vegetable oil
ground cumin
one onion

In a food processor, pulse the kidney beans (drained and rinsed) with 1/4 cup water until thick and creamy. Into a large skillet on med-high heat, add 4 tbs oil and minced onion. Cook till soft (5 min). Add minced jalapeno, garlic, and 1 tbsp cumin. Then add beans. Cook 5 minutes and top with 1/4 cup chopped cilantro if desired. Salt and pepper to taste. You'll never go back to canned beans again.

Chicken Salad on Cucumber Slices

Chicken Salad on Cucumber Slices

By D. Sandvig

The chicken salad and crunchy cucumber
topped with toasted almonds is a healthy,
delicious appetizer.

Ingredients

Store bought roasted chicken
Cucumbers
Silvered Almonds
Mayonnaise
Celery
Salt Pepper

Directions

Chop up chicken breasts including skin
(adds great flavor)into small pieces.

Add chopped celery.
Add salt and pepper to taste.

Add mayonnaise - eyeball it until it is
nicely bound together but not mushy.

Put slivered almonds in a small pan and
toast them over medium heat. Stir
occasionally until light brown.
Remove from heat and pan to cool.
Peel and slice cucumbers.

Prep-time: 5 minutes, cook time: 5 minutes

http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons

From the NY Times
http://www.nytimes.com/2009/03/11/dining/111arex.html

Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons

Time: 1 hour 25 minutes, plus 10 minutes’ resting


Country bread, ciabatta or other sturdy bread, preferably stale, sliced 1/2-inch thick

1 tablespoon extra virgin olive oil, more as needed

2 teaspoons kosher salt, more as needed

1/2 teaspoon freshly ground black pepper, more as needed

1 4- to 5-pound chicken, patted dry

1 garlic head, sliced in half horizontally, through the cloves

1 bay leaf

1/2 lemon

1/2 bunch thyme sprigs.



1. Preheat oven to 425 degrees. Lay bread slices in a metal roasting pan in one layer. Drizzle liberally with olive oil and sprinkle with salt and pepper.

2. Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.

3. Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

Yield: 4 servings.

Rice pilaf (brown 3 tbsp butter with a minced onion, then add 1 tsp salt and 1.5 cups of rinsed rice with 2.5 cups chicken stock and you have the yummiest rice ever).

Bloody Mary Meatballs

Bloody Mary Meatballs

By Freddie Curtis

I got this easy and tasty
recipe from an old cookbook
from our church, it is my
mom's friend's recipe.

1 pound ground beef
1 package onion soup mix
1 egg
1/2 cup bread crumbs
1 cup Bloody Mary mix (1 quart size)
or can use V-8


Directions
Mix all together and roll into balls.
Brown balls in a little oil at low-medium heat.
Put in a baking dish and pour rest of
Bloody Mary mix over meatballs.
Bake at 350 for 1 hour to blend flavors.

Cook time: 1 hour, servings: 4


http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Easy Vegetable Soup

What about good old fashioned vegetable soup?

beef or bacon bones, fat removed.
3 litres of water
1 1/2 cups soup mix ( red lentils, pearl barley, split peas etc)
3 cups chopped vegetables e.g. carrots, parsnip, celery etc or used frozen mixed veggies
1 large can of diced tomatoes
salt and pepper

Put bones, water and soup mix in a large pot. Bring to the boil and simmer for 2 to 3 hours until meat is falling off the bones.

Remove bones, add vegetables and tomatoes. Cook for a further 30-45 minutes. Season to taste.

Orange Chicken Wings

Chicken Wings

By Jenie Soucoup

1 dozen chicken wings
1 16-ounce can concentrated
orange juice
1 16-ounce can of water
1 tablespoon ground ginger
2 tablespoons soy sauce
1/2 cup brown sugar
1/4 cup cornstarch

Directions
Place all ingredients in sauce pan except
cornstarch. Heat to boiling.

Mix cornstarch with a little cold water to
make paste. Add slowly to sauce.
Heat until desired consistency.
Remove from heat.

Wash chicken and fold wings. Place on grill.

Baste with sauce mixture.
Grill on one side for 10 to 15 minutes.
Turn and baste other side.
Grill for 10 to 15 minutes longer
or until done.
Cook time: 30 minutes, servings: 4

From http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Best Anytime Nachos

Best Anytime Nachos

By Alicia Stephens
These nachos are packed with flavor and will fill
up any appetite. All without breaking your budget.

Ingredients
1 bag Tortilla chips
1 pound lean ground beef
1-15 ounce refried beans
16 ounce Mexican blend shredded cheese
1 cup sour cream
1 cup salsa
1 package taco seasoning
1-2.25 ounce can of sliced olives
1-2.25 ounce can or 1/2 cup sliced jalapenos
2-3 fresh green onions
2 tablespoon milk
Onion powder

Directions
In a skillet brown ground beef on medium-high heat. In a sauce pan heat refried beans over low heat adding milk to thin just to a spreading consistency then sprinkle with onion powder to taste.

Once ground beef starts to cook, stir, and using spatula break down into small pieces. Once mostly browned, strain meat in a colander, then add meat back to skillet, add taco seasoning, and turn heat to low.

Get a full size cookie or baking sheet and cover with foil. Preheat broiler to low.

Cover your baking sheet with the tortilla chips, spreading them evenly. Take your refried beans and evenly spoon over the chips. Then sprinkle ground beef over beans.

Thinly slice green onions until you get to the white part. Toss the remains.

Sprinkle on the cheese. Next add the salsa, then the jalapenos.

Put your almost done nachos into the oven and turn your oven light on. Let them cook up to five minutes, watching constantly. Once cheese is melted and starting to brown remove from oven

Finally, spoon sour cream onto the hot nachos, sprinkle olive slices and green onions over top. Serve while hot.

Prep time: 15 minutes, cook time: 5 minutes, total time: 20 minutes, servings: 6

From http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Baked Stuffed Shrimp

Baked Stuffed Shrimp

By Brenda Goodnight
Baked shrimp with a Ritz cracker stuffing.

1/2 cup of celery
1/4 cup onion
2 garlic cloves
1/2 stick of butter
8 jumbo shrimp
1 roll of Ritz crackers crushed

Directions
Start by melting butter.

Once completely liquefied, add celery,
onion and garlic, sauteing until translucent
over medium heat.

Turn burner off and add one roll of crushed
Ritz crackers.

Bake in a 400 degree oven for 12 minutes.
Peel, de-vain and butterfly shrimp
and place them on baking dish, making
sure the fantail covers stuffing.


Prep time: 30 minutes, cook time: 30 minutes,
total time: 1 hour, servings: 10 Prep time: 12 minutes, cook time: 12 minutes,
total time: 24 minutes, servings: 2

From http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Meals under $10

There are several places to find these. The question when you are in a hurry is where,
so here are quite a few

Whole Turkey into many meals
http://www.tiphero.com/tips_1106_re-freezing-cut-up-turkey-tips.html

http://slideshows.health.com/slide_shows/10326/slides/10985

http://www.rachaelray.com/food/collections/budget/

http://allrecipes.com/HowTo/Ten-Meals-on-10/Detail.aspx

http://media.www.thecurrentonline.com/media/storage/paper304/news/2005/11/28/Features/10.Meals.Under.10-1115871.shtml

http://www.bargainist.com/deals/2008/03/yummy-homemade-family-meals-for-under-10/

http://searchwarp.com/swa263830.htm

http://busycooks.about.com/od/inexpensiverecipes/Inexpensive_Recipes_Meals_under_10_Cheap_and_Easy_Cooking.htm

http://southernfood.about.com/od/groundbeefrecipes/r/bl31221e.htm

http://www.knoxnews.com/news/2008/oct/15/stretch-the-dollar-further/

http://www.delish.com/recipefinder/spaghetti-pie-easy-recipes

Most one pot meals fall in the under $10
http://www.goodhousekeeping.com/food/quick/one-dish-recipes-0303

This sounds great but it may exceed $10 slightly
http://www.goodhousekeeping.com/recipefinder/italian-wedding-pasta


Many of the dishes here with Seafood will be over $10
http://www.delish.com/entertaining-ideas/party-ideas/meatless-and-seafood-recipes-for-lent

CHEESY POTATO CASSEROLE

All from http://www.cooks.com

HASH BROWN AND CHEESY CASSEROLE

Mix 2 pounds frozen hash browns (Southern style), thawed, with the following:

1/2 tsp. pepper
1 tsp. salt
1 pt. sour cream (2 cartons)
1 can cream of chicken soup
1/4 onion, sliced well
2 c. Velveeta cheese

Put mixture in a 9 x 13 pan. Mix together the following:

2 c. corn flakes or potato chips, crushed

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CHEESY HASH BROWN POTATO CASSEROLE

2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)

Mix above ingredients and put in a 9"x13" pan.

TOPPING:

2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

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HASH BROWN CASSEROLE (CHEESY SPUDS)

2 lb. frozen hash browns
1/2 c. diced onions
1 c. cream of chicken soup
1 c. sour cream
1 stick melted butter
8 oz. Cheddar cheese, grated
Salt and pepper to taste

Mix all ingredients and add to potatoes. Pour into a 9x13 inch pan. Bake at 375 degrees for 1 hour. Can be made ahead and refrigerated.

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CHEESY SPUDS

2 lbs. thawed hash browns
1 pt. sour cream
1/2 loaf Velveeta cheese
1 can cream of chicken soup
2 tbsp. minced onion
2 sticks butter
1/4 tsp. salt
2 c. Rice Krispies

Combine all but soup and cheese and Rice Krispies with 1 stick butter. Heat and melt soup and cheese; add to above. Place all into casserole. Melt 1 stick butter; add Rice Krispies and put on top and bake 1 hour at 350 degrees.

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AUNT NAN'S CHEESY POTATOES

2 lb. frozen, cubed hash browns
1/2 cup butter
1 can cream soup
1 cup sour cream
1 cup milk
8 oz. shredded Cheddar
1 tsp. salt
1/2 tsp. pepper

Mix all ingredients well and spread into casserole. Bake at 350°F for 1-1 1/2 hours or until bubbly and browned.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHEESY POTATOES

8 medium potatoes
1 stick butter
1/2 cup sour cream
1 1/2 cup shredded cheese
1 cup chopped cooked bacon

Peel and cut potatoes. Boil in salted water until tender. Drain and mash.
Mix in butter. Mix in sour cream and 3/4 cup of bacon, and 1 cup of the cheese.

Spread potatoes in caserole dish. Sprinkle with remaning cheese and bacon.

Bake in 350 degree oven for 20 minutes.


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CREAM CHEESY POTATO MASH

6 medium to large potatoes
1/2 cup milk
3 t. butter
1 t. salt
1/4 cup sour cream
1/2 stick softened cream cheese (4oz.)
1 small onion (chopped)
1 cup shredded cheddar cheese

Preheat oven to 325F degrees.
Peel potatoes and cut into cubes. Boil potatoes 15 mins. or until done. Drain and transfer potatoes into a large mixing bowl, add butter, salt, cream cheese, sour cream, milk.

Mix with hand mixer until blended together. Add chopped onion, cheese and stir.

Place in oven-safe casserole dish and bake at 325 degrees for 35-40 minutes.

Shrimp Dijonnaise

From http://www.mercurynews.com/recipes/ci_11723840

Don't Say Diet: shrimp Dijonnaise


From 'Taste of Home Cookbook'; adapted by Kathy Manweiler, Wichita (Kan.) Eagle


Shrimp Dijonnaise

Serves 4 as entree

½ cup fresh lemon juice

3 tablespoons olive oil

3 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 pound uncooked large shrimp, peeled and deveined

In a large resealable bag, combine all ingredients, seal the bag and turn to coat shrimp thoroughly. Refrigerate for 2 to 3 hours, turning occasionally. Drain and discard marinade. Preheat your oven's broiler. Spread shrimp onto a nonstick baking sheet and broil the shrimp about 4 inches from the heat for 3 to 5 minutes or until shrimp are pink and firm.

Each serving: 237 calories (48 percent from fat), 12.7 g fat, 23 g protein, 6 g carbohydrates, 317 mg sodium, 172 mg cholesterol.

From "Taste of Home Cookbook"; adapted by Kathy Manweiler, Wichita (Kan.) Eagle

Bresaola

From http://www.mercurynews.com/recipes/ci_11723792?nclick_check=1

John Torode: "For this classic Italian cured beef, meat is first marinated and then hung to dry, a process that takes about 30 or 40 days. ... This recipe will give you enough to last a family for 6 months. It can be scaled down to suit 2 pounds or so, but it's really not worth making less than that."


Bresaola

81/2-pound boneless top round roast

11/2 pounds coarse sea salt (about 5 cups)

1 bottle cheap red wine

1 bottle cheap white wine

Large bunch fresh rosemary

12 bay leaves

24 whole cloves

3 garlic cloves, crushed

40 black peppercorns

12 dried red chiles

4 strips orange peel

Trim the beef, removing the fat and sinews so that you have nuggets of meat — probably three or four — rather than one big hunk. Combine all ingredients except the beef in a large nonreactive dish that is big enough to hold all the meat comfortably. Add the meat, cover and leave for 2 weeks at the back of the refrigerator.

At the end of the marinating, cut squares of cheesecloth big enough to wrap each hunk of meat. Take the meat from the marinade and wrap up each piece, then tie it into a bundle with some string. Hang the meat somewhere cool that allows the air to circulate — a dry basement would be ideal — and let dry for 2 weeks. Check every so often that the bundles of beef are not touching each other; if they are, the air won't circulate freely around them.

To serve the bresaola, slice it very thinly. Sprinkle with olive oil and season with pepper and chives. Garnish with wedges of lemon and eat with chunks of bread. (Torode's "Beef" has several recipes and suggestions for serving bresaola, including salads and a pizza.)

John Torode, "Beef"

Quesadillas with Guacamole

This sounds delicious

From http://www.jamieoliver.com/recipes/veggies-and-sides/quesadillas-with-guacamole

quesadillas with guacamole
A quesadilla is basically a Mexican-style stuffed pancake, like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and sour cream. They are one of my favourite things to eat – Jools and I tend to have them every Saturday because we love them!

To make the guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a couple of deseeded red chillies, and I throw all this into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh coriander. Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to give it a nice chunky texture. Transfer everything into a bowl and season carefully with sea salt, freshly ground black pepper and a good squeeze of lemon or lime juice. If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick.

To fill the quesadillas you will need a couple of big handfuls of grated Cheddar and/or red Leicester cheese, some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a red pepper and some red or green chillies all deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a handful between two layers of tortilla. You can make up 4, 10 or even 20 quesadillas and keep them in the fridge until you need them if you want.

Some people like to fry them in oil, but this makes them greasy and is not all that healthy. You can grill them, but I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into quarters, with the guacamole, sour cream and a beer.

PS You can also posh them up a bit using grilled chicken or seafood, leftover pork, shellfish, or a selection of grilled vegetables.

Big Game Recipes

The easiest recipes are

Popcorn with seasonings added

Velveta and canned chili in the crockpot with tortilla chips

Meatballs in Marinara or mix current jam with chili sauce, warm in a crockpot

Taco Dip
Spread a large plate with 8 oz cream cheese (you can use low fat), then 1 container sour cream (again lowfat is ok), top with salsa to cover, 1 cup shredded cheese, and then decorate with chopped tomatoes, chopped green onion, and/or sliced, pitted black olives. If you cut the veggies ahead of time and leave the cream cheese out to soften, this can be assembled in no time.

This also makes a great take to the party item since you can stop and grab most of it from a store on the way. To best effect I have baggies of each of my chopped items (tomatoes, green onions, and olives), a plater, a spreader and the following grocery list:

8 oz cream cheese
8 oz sour cream
16 oz salsa (the better the salsa is the better this dish is)
1-2 c shredded cheese

Bacon Explosion
http://www.bbqaddicts.com/bacon-explosion.html

and another version with cheese and peppers
http://www.roadfood.com/Forums/The-Ultimate-Fattie-aka-Redneck-Sushi-m465943.aspx

Guilt Free Dip
http://bluesbabys-rants.blogspot.com/2008/08/delicious-dip-jewish-beginnings.html

Hot Crab Dip
http://bluesbabys-rants.blogspot.com/2006/01/hot-crab-dip.html


English Muffin Pizzas (just set out ingerdients and have them build their own,
then you take them into the kitchen for baking 8-9 minutes, quarter and serve)
http://bluesbabys-rants.blogspot.com/2007/03/dads-english-muffin-pizzas-recipe.html

Very quick and tasty
http://bluesbabys-rants.blogspot.com/2005/09/spicy-garlic-shrimp.html

Red Zone Chili
http://abcnews.go.com/Health/story?id=6764085&page=1

White Chili
http://bluesbabys-rants.blogspot.com/2008/11/white-chili.html

with some Cheese Garlic Biscuits
http://bluesbabys-rants.blogspot.com/2008/10/cheese-garlic-biscuits.html

Fried Mac and Cheese
http://abcnews.go.com/Health/story?id=6767729&page=1


Make ahead items
Chex and Cheerios Treats
http://bluesbabys-rants.blogspot.com/2008/12/chex-and-cheerios-treats.html

Trail Mix
http://bluesbabys-rants.blogspot.com/2006/11/plane-snacks-trail-mix.html

Plantian Pilaf

From The Main Corpse by Diane Mott Davidson
Plantian Pilaf

Ingredients

3 tb Olive oil
1 1/4 c Onions; thinly sliced
3 Cloves garlic; pressed
1 1/4 c Rice
2 c Chicken broth
3/4 c Tomato juice.
1/4 c Dry sherry
3/4 ts Paprika
1/2 ts Salt
1 qt Water
1 tb Old Bay Seasoning
24 md Raw shrimp; or 8-10 oz.
Frozen raw shrimp
1 c Pineapple chunks in juice;
1 c Frozen peas

Instructions for Plantian Pilaf
In a nonstick skillet, heat 1 tablespoon olive oil over med. heat. Add onions and cook until they are translucent. Add garlic, stir and lower heat. Cook very briefly only until garklic is also translucent. Do not brown.

In another wide skillet, heat the remaining olive oil over med. heat. Add rice and saute until golden brown. Add the cooked onions and garlic. Add the stock, tomato juice, sherry, paprila and salt. Cover the pan and cook for 20-30 mins. or until juices are absorbed.

While the rice is cooking bring the quart of water to a boil. Add the Old Bay Seasoning and the shrimp. Cook just until the shrimp has turned pink. Drain immediately and disacard water. Do not overcook the shrimp. Peel and devein if needed. Remove the cover from the rice and add the pineapple, shrimp and peas. Raise the heat to med. stirring until the peas are just cooked and the mixture is heated. Serve immediately.

Timberline Tea Cakes

From Diane Mott Davidson
Timberline Tea Cakes

3/4 cup chopped pecans
1/2 pound (2 sticks) unsalted butter, softened to room temperature
1/2 cup confectioner's sugar
1/4 teaspoon salt
1 teaspoon double-strength vanilla extract or two teaspoons regular vanilla extract
2 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled off
Additional confectioner's sugar

Preparation:
In a medium-sized non-stick skillet, toast the chopped pecans over medium-low heat, stirring frequently with a wooden spoon, until very lightly browned, about 5 minutes. They should emit a strong nutty scent. Remove from the heat and set aside to cool.

Beat the softened butter until it is creamy, then beat in the sugar, salt and vanilla. Beat well for several minutes, until the ingredients are fluffy and well combined. Stir in the cooled nuts and the flour.Cover the bowl with plastic wrap and chill for an hour.

Pre-heat the oven to 350°F.

Using a standard medium-sized ice cream scoop (4-teaspoon capacity), scoop out the dough onto wax paper. Then roll each scoop into a ball and place on ungreased cookie sheets.

Bake 13-15 minutes, until set but not more than very lightly browned. Allow the cookies to cool on racks. When cool, roll the cookies in confectioner's sugar until coated.

Makes about 2 1/2 dozen cookies.

Chocolate Coma Cookies

From "Tough Cookie" by Diane Mott Davidson

Chocolate Coma Cookies

1 cup blanched slivered almonds
4 ounces bittersweet chocolate (2 1/3 1.5-ounce bars of Godiva Dark or 1 1/2 3-ounce bars of Lindt bittersweet chocolate)
1 cup dried tart cherries
12 ounces semisweet chocolate chips (1 regular size bag)
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt1/2 pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Butter two cookie sheets.

In a nonstick pan, toast the almonds over medium-low heat, stirring constantly for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside.

In a large bowl, combine cherries, chocolate chips and oats and set aside.

Sift together flour, baking powder, baking soda and salt, and set aside.

In a large mixing bowl, beat the butter until light and fluffy, about 4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well-combined, less than a minute. Add chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.

Using a 1-tablespoon scoop, measure out cookies (about a dozen per sheet).

Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely.

Makes 6 dozen cookies.

Tomato Brie Pie

From The Main Corpse by Diane Mott Davidson
Tomato Brie Pie
Ingredients
Crust 1 1/2
1 3/4 c Flour
3/4 ts Sugar
1/4 ts Salt
1/4 c Lard; chilled, cut into pieces
6 tb Unsalted butter; chilled,
1 tb Ice water; up to 3 tbsp.

Filling
1/3 c Milk
lb Ripe tomatoes; trimmed, not
5 oz Brie; rind scraped off, cut into cubes
2 oz Mozzarella cheese; cut into cubes
1 oz Fontinella cheese; cut into cubes
1/3 c Chopped fresh basil
3 lg Eggs
1/3 c Heavy cream

Instructions for Tomato Brie Pie

Preheat oven to 350 degrees. Place flour, sugar and salt into the bowl of a food processor fitted with the steel blade. Process 5 seconds, then add the lard, process until the mixture is like cornmeal, about 10 seconds. Add the butter and prcess until the mixture resembles large crumbs, about 10 seconds.Add the water 1 tablespoon at a time, pulsing quickly just until the mixture holds together. roll the dough out between sheets of wax paper to fit into a buttered 9" pie pan. Prick the dough and flute the edges.

Bake the crust for 5-7 mins. or until it is a pale gold. Set aside. Drain the tomatoes thoroughly on paper towels.

Place the cheese cubes evenly around the piecrust. Place the tomatoes on top of the cheese, amd top with the basil. Beat the eggs, cream and milk and pour over the tomatoes.

Place in the oven and bake for 35-50 mins. until center is set.

Allow pie to cool 10 mins. before serving.

Staples for the Pantry

While this is not a recipe it should be required reading and rereading by aspiring cooks. It's so easy to get lazy, use the more convenient (and cheaper forms of these basics) and lose a little flavor here and there till there is nothing left.

The Minimalist
Fresh Start for a New Year? Let’s Begin in the Kitchen

By MARK BITTMAN
Published: January 6, 2009
http://www.nytimes.com/2009/01/07/dining/07mini.html

PERHAPS, like me, you have this romantic notion of shopping daily — maybe even a mental vision of yourself making the rounds, wicker basket in hand, of your little Shropshire or Provençal or Tuscan village. The reality, of course, is that few of us provision our kitchens or cook exclusively with ultra-fresh ingredients, especially in winter, when there simply are no ultra-fresh ingredients.

Bitten

A blog about food — cooking it, eating it, thinking about it and more. Go to Bitten »

Francesco Tonelli for The New York Times
THE REAL THING Sherry vinegar, on Savoy cabbage, left, and fresh beans, with garlic and olive oil, right, should be in every home.


But if your goal is to cook and cook quickly, to get a satisfying and enjoyable variety of real food on the table as often as possible, a well-stocked pantry and fridge can sustain you. Replenished weekly or even less frequently, with an occasional stop for fresh vegetables, meat, fish and dairy, they are the core supply houses for the home cook.
While you’re stocking up, you might clear out a bit of the detritus that’s cluttering your shelves. Some of these things take up more space than they’re worth, while others are so much better in their real forms that the difference is laughable. Sadly, some remain in common usage even among good cooks. My point here is not to criminalize their use, but to point out how easily and successfully we can substitute for them, in every case with better results.
Here, then, is my little list of items you might spurn, along with some essential pantry and long-keeping refrigerator items you might consider. Note that I’m not including the ultra-obvious, things that are more or less ubiquitous in the contemporary American pantry, like potatoes, eggs and honey.

OUT Packaged bread crumbs or croutons.
IN Take crumbs, cubes or slices of bread, and either toast evenly in a low oven until dry and lightly browned, tossing occasionally; or cook in olive oil until brown and crisp, stirring frequently. The first keep a long time, and are multipurpose; the second are best used quickly, and are incomparably delicious.

OUT Bouillon cubes or powder, or canned stock.
IN Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.

OUT Aerosol oil. At about $12 a pint, twice as expensive as halfway decent extra virgin olive oil, which spray oil most decidedly is not; and it contains additives.
IN Get some good olive oil and a hand-pumped sprayer or even simpler, a brush. Simplest: your fingers.

OUT Bottled salad dressing and marinades. The biggest rip-offs imaginable.
IN Take good oil and vinegar or lemon juice, and combine them with salt, pepper, maybe a little Dijon, in a proportion of about three parts oil to one of vinegar. Customize from there, because you may like more vinegar or less, and you undoubtedly will want a little shallot, or balsamic vinegar, or honey, or garlic, or tarragon, or soy sauce. ...

OUT Bottled lemon juice.
IN Lemons. Try buying six at a time, then experiment; I never put lemon on something and regret it. (Scramble a couple of eggs in chicken stock, then finish with a lot of lemon, black pepper and dill; call this egg-lemon soup, or avgolemono.) Don’t forget the zest: you can grate it and add it to many pan sauces, or hummus and other purées. And don’t worry about reamers, squeezers or any of that junk; squeeze from one hand into the other and let your fingers filter out the pips.

OUT Spices older than a year: smell before using; if you get a whiff of dust or must before you smell the spice, toss it. I find it easier to clean house once a year and buy new ones.
IN Fresh spices. Almost all spices are worth having. But some that you might think about using more frequently include cardamom (try a tiny bit in your next coffee cake, apple cake, spice cake or rice pilaf); ground cumin (a better starting place in chili — in fact, in many bean dishes — than chili powder); fennel seeds (these will give a Provençal flavor to any tomato sauce or soup; grind them first, or not); an assortment of dried chilies (I store them all together, because dried chipotles make the rest of them slightly smoky); fresh — or at least dried — ginger, which is lovely grated over most vegetables; pimentón, the smoked Spanish red pepper that is insanely popular in restaurants but still barely making inroads among home cooks; and good curry powder.

OUT Dried parsley and basil. They’re worthless.
IN Fresh parsley, which keeps at least a week in the refrigerator. (Try your favorite summer pesto recipe with parsley in place of basil, or simply purée some parsley with a little oil, water, salt and a whisper of garlic. Or add a chopped handful to any salad or almost anything else.) And dried tarragon, rosemary and dill, all of which I use all winter; mix a teaspoon or so of tarragon or rosemary — not more, they’re strong — with olive oil or melted butter and brush on roasted or broiled chicken while it cooks, or add a pinch to vinaigrette. Dill is also good with chicken; on plain broiled fish, with lemon; or in many simple soups.

OUT Canned beans (except in emergencies).
IN Dried beans. More economical, better tasting, space saving and available in far more varieties. Cook a pound once a week and you’ll always have them around (you can freeze small amounts in their cooking liquid, or water, indefinitely). If you’re not sold, try this: soak and cook a pound of white beans. Take some and finish with fresh chopped sage, garlic and good olive oil. Purée another cup or so with a boiled potato and lots of garlic. Mix some with a bit of cooking liquid, and add a can of tomatoes; some chopped celery, carrots and onions; cooked pasta; and cheese and call it pasta fagiole or minestrone. If there are any left, mix them with a can of olive-oil-packed tuna or sardines. And that’s just white beans.

OUT Imitation vanilla.
IN Vanilla beans. They’re expensive, but they keep. (If you look online you can find bargains in bulk, which is why I have 25 in my refrigerator.) If you slice a pod in half and simmer it with some leftover rice and any kind of milk (dairy, coconut, almond...), you’ll never go back to extract.

OUT Grated imitation “Parmesan” (beware the green cylinder, or any other pre-grated cheese for that matter).
IN Real Parmigiano-Reggiano. Wrapped well, it keeps for a year (scrape mold off if necessary). Grated over anything, there is no more magical ingredient. Think about pasta with butter and Parmesan (does your mouth water?). But also think about any egg dish, with Parmesan; anything sautéed with a coating of bread crumbs and Parmesan; or asparagus, broccoli, spinach or any other cooked vegetable, topped with Parmesan (and maybe some bread crumbs) and run under the broiler; how great. Save the rinds to throw in pots of sauce, soup, tomato-y stew or risotto.

OUT Canned peas (and most other canned vegetables, come to think of it).
IN Frozen peas. Especially if you have little kids and make pasta or rice with peas (and Parmesan!); not bad. Or purée with a little lemon juice and salt for a nice spread or dip. In fact, many frozen vegetables are better than you might think.

OUT Tomato paste in a can.
IN Tomato paste in a tube. You rarely need more than two tablespoons so you feel guilty opening a can; this solves that problem. Stir some into vegetables sautéed in olive oil, for example, then add water for fast soup. Or add a bit to almost any vegetable as it cooks in olive oil and garlic — especially cabbage, dark greens, carrots or cauliflower.

OUT Premade pie crusts. O.K., these are a real convenience, but almost all use inferior fats. I’d rather make a “pie” or quiche with no crust than use these.
IN Crumble graham crackers with melted butter and press into a pan. But really — if you put a pinch of salt, a cup of flour, a stick of very cold, cut-up butter in a food processor, then blend with a touch of water until it almost comes together — you have a dough you can refrigerate or freeze and roll out whenever you want, in five minutes.

OUT Cheap balsamic or flavored vinegars.
IN Sherry vinegar. More acidic and more genuine than all but the most expensive balsamic. Try a salad of salted cabbage (shred, then toss with a couple of tablespoons of salt in a colander for an hour or two, then rinse and drain), tossed with plenty of black pepper, a little olive oil and enough sherry vinegar to make the whole thing sharp.

OUT Minute Rice or boil-in-a-bag grains.
IN Genuine grains. Critical; as many different types as you have space for. Short grain rice — for risotto, paella, just good cooked rice — of course. Barley, pearled or not; a super rice alternative, with any kind of gravy, reduction sauce, pan drippings, what have you. Ground corn for polenta, grits, cornbread or thickener (whisk some — not much — into a soup and see what happens). Quinoa — people can’t believe how flavorful this is until they try it. Bulgur, which is ready in maybe 10 minutes (it requires only steeping), and everyone likes. If you’re in doubt about how to cook any of these, combine them with abundant salted water and cook as you would pasta, then drain when tender; you can’t go far wrong.

OUT “Pancake” syrup, which is more akin to Coke than to the real thing.
IN Real maple syrup, an indigenous gift from nature and the north country.

YOU SHOULD ALSO STOCK:

REAL BACON OR PROSCIUTTO Or other traditionally smoked or cured meat of some kind. If you have a quarter pound of prosciutto in the house at all times you can make almost anything — simple cooked grains, beans, vegetables, tomato sauces, soups — taste better. And, tightly wrapped, it’ll keep for weeks in the fridge or months in the freezer.

FISH SAUCE You have soy sauce, presumably; this is different, stronger, cruder (or should I say “less refined”?) in a way — and absolutely delicious. Use sparingly, but use; start by sprinkling a little over plain steamed vegetables, along with a lot of black pepper.

CANNED COCONUT MILK Try this: cook some onions in oil with curry powder; stir in coconut milk; poach chicken, fish, tofu, or even meat in that. Serve over rice.

MISO PASTE Never goes bad, as far as I can tell, and its flavor is incomparable. Whisk into boiling water for real soup in three minutes; thin a bit (with sake if you have it), and smear on meat or fish that’s almost done broiling; add a spoonful to vinaigrette. Etc.

CAPERS, GOOD OLIVES (BUY IN BULK, NOT CANS) AND GOOD ANCHOVIES (IN OLIVE OIL, PLEASE) The combination of the three makes a powerful paste, or pasta sauce, or dip.

WALNUTS And/or other nuts, but walnuts are most basic and useful. Try a purée with garlic, oil and a little water, as a pasta sauce, or just add to salads or cooked grains.

PIGNOLI With raisins, they make any dish Sicilian.

DRIED FRUIT For snacking, in braises (braised pork with prunes is a classic winter dish), or just soaked in water (or booze) or poached for dessert. Don’t forget dried tomatoes, too.

DRIED MUSHROOMS Don’t even bother to reconstitute if you’re cooking with liquid; just toss them in.

FROZEN SHRIMP Incredibly convenient.

WINTER SQUASH AND SWEET POTATOES These store almost as well as potatoes and are more nutritious and equally interesting. A sweet potato roasted until the exterior is nearly blackened and the interior is mush is a wonderful snack. The best winter squashes (delicata, for example) have edible skins and are amazing just chunked and roasted with a little oil (and maybe some ginger or garlic). For butternut- or acorn-type squashes, poke holes through to the center with a skewer in a few places and roast in a 400 degree oven until soft. Let cool, then peel and seed.

More Articles in Dining & Wine » A version of this article appeared in print on January 7, 2009, on page D1 of the New York edition.

Sugar Snap Pea and Strawberry Salad

Sugar Snap Pea and Strawberry Salad
The Main Corpse by Diane Mott Davidson

Ingredients
1 tb Extra virgin olive oil
2 ts Raspberry vinegar
1/4 ts Dijon mustard
1 c Sugar snap peas; 1 pound,
4 c Strawberries; thickly sliced


Combin the oil, vinegar and mustard in a small bowl. Whisk thoroughly and set aside. Steam the peas for 30 seconds or until bright green but still crunchy. Remove from heat and place in cold water immediately. Drain. Combine the peas with the strawberries. Whisk the dressing again and drizzle over the peas and strawberries. Serve immediately.

Provencal Pizza

Provencal Pizza
From "The Main Corpse" by Diane Mott Davidson

Ingredients
1 1/4 oz Active dry yeast
1 c Warm water
1/2 tsp Sugar
1/2 tsp Salt
2 tsp Olive oil
2 1/2 c Flour; up to 3 cups
1/2 c Pesto sauce
12 oz Ripe tomatoes; thinly sliced
3 1/2 oz Chevre cheese
4 oz Mozzerella; grated


In a large mixing bowl, sprinkle the yeast over the warm water. Add the sugar, stir and set aside for 10 mins., until the mixture is foamy. Stir in the salt and olive oil. Beat in 2 1/2 cups of flour, then as much extra flour to make a dough that is not too sticky.

Knead on a floured surface until the dough is smooth and satiny. Place the dough in an oiled bowl, turn to oil the top, cover with a kitchen towel and let rise for 1 hour or until doubled.

Preheat oven to 425 degrees. Brush a little olive oil over the bottom and sides of a 10"x15" pan.

Punch down the dough and press it into the bottom of the pan. Spread the pesto over the dough. Lay the tomato slices in even rows over the pesto. Dot the surface evenly with the cherve and sprinkle with the mozzerella cheese.

Bake for 15-25 mins. until the cheese is bubbly and the dough is cooked.

Schulzs Guacamole Salad

Schulzs Guacamole Salad

From "Dying for Chocolate" by Diane Mott Davidson

Ingredients
1 Iceberg lettuce, head
1/4 c Cheddar; grated
1/4 c Monterey Jack; grated
1/2 c Scallion; grated
8 Tomato, cherry; halved
1 c Chili Cheese Fritos; crushed

DRESSING
1 Avocado; peel/pit/mashed
1 tb Lemon juice
1/2 c Sour cream
1/3 c Oil
1 tb Picante sauce


Tear lettuce into small pieces and combine with cheeses, scallions, and tomatoes. Cover and refrigerate in salad bowl until serving time. Combine all ingredients for dressing and mix well. Toss salad with dressing and sprinkle top with crushed chips.

Goldys Red n Whites

Goldys Red n Whites
From "The Cereal Murders" By: Diane Mott Davidson

Ingredients
1 c Unsalted butter -- softened
3 oz Cream cheese -- softened
1/2 c Sugar Halved
1 ts Vanilla extract
2 c All-purpose flour
36 sm Strawberries -- hulled and cut in half


Preheat oven to 350F. (Ungreased cookie sheets)

In mixing bowl, beat the butter with cream cheese until well blended. Beat in the sugar and vanilla, then stir in the flour until well mixed. Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.

Make a small indentation in the top of each cookie with your thumb. Carefully place a strawberry half, cut side down, in each indentation.

Bake for 12 to 18 minutes, or until very lightly browned. Cool on racks.

Grand Marnier Cranberry Muffins

Grand Marnier Cranberry Muffins
From "Killer Pancakes" By: Diane Mott Davidson

Ingredients
1 1/4 c Orange juice
1/4 c Grand Marnier liqueur
3/4 c Canola oil
2 c Chopped cranberries
2 1/2 c All-purpose flour
1 c Whole wheat flour
1 1/2 c Sugar
2 tb Baking powder
1/2 ts Salt
1 1/2 tb Chopped orange zest
4 Egg whites


Preheat oven to 400.

Combine the orange juice, Grand Marnier, and the oil and set aside.

In a large bowl, combine the flours, sugar, baking powder, salt and orange zest.

In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.

Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been lined with paper cups.

Bake for 25 minutes or until golden brown and puffed.

Diabetic Recipe - Instant Cocoa Mix

Diabetic Recipe - Instant Cocoa Mix
(makes 2 2/3 cups, enough for eight 3/4-cup 180 ml servings)

2 cups (672 g) nonfat dry milk powder
1/2 cup (48 g) lower-fat powdered nondairy creamer
1/2 cup (119 g) unsweetened cocoa powder
10 packets Equal® or 1 tablespoon (15 ml) Equal®Measure
1 teaspoon (5 g) ground cinnamon (optional)

1. Mix together all ingredients. Transfer to a self-sealing plastic bag.
2. When ready to use, place 1/3 cup (105 g) of the mix in a heat-proof mug.
Add 3/4 cup (180 ml) boiling water and stir.

Per serving: 104 calories,
8 g protein,
7 g carbohydrate,
2 g fat

Diabetic exchanges: 1 carbohydrate (nonfat milk)

Copyright 1997-2001 Diabetic-Lifestyle.

Cookie Exchanges

Its never too early or late to think about cookies
http://cookie-exchange.com/


Zabar's Black-and-Whites (Adapted from ''New York Cookbook,'' by Molly O'Neill, Workman Publishing , 1992)

For the cookies:
1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the frosting:
4 cups confectioners' sugar
1/3t o 1/2 cup boiling water
1 ounce bittersweet chocolate, chopped.

1. Preheat the oven to 375 degrees. Butter 2 baking sheets and set aside.
Combine sugar and butter in a bowl and beat until fluffy.
Add the eggs, milk and extracts. Mix until smooth.

2. Combine the flours, baking powder and salt in a bowl and mix.
Add the dry ingredients to the wet in batches, stirring until combined.
Drop soup spoonfuls of the dough 2 inches apart on the baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes. Cool.

3. To make frosting, place the confectioners' sugar in a large bowl.
Gradually add some boiling water, stirring until mixture is thick and spreadable.
Place half the frosting in the top of a double boiler set over simmering water; add the chocolate. Warm, stirring until chocolate is melted and the frosting is smooth. Remove from heat.

4. Brush half the cookie with the chocolate and the other half with the white frosting.

Yield: About 24 cookies.

Chex and Cheerios Treats

http://www.chex.com/Recipes/Default.aspx
http://www.boxtops4education.com/Recipes/CategoryRecipeList.aspx?cid=336

For even more awesome treats
http://www.northpole.com/Kitchen/Cookbook/

Orange Butter Cookies

Orange Butter Cookies

http://www.nytimes.com/2008/12/17/dining/173brex.html

Published: December 17, 2008
Adapted from “The Sweeter Side of Amy’s Bread” by Amy Scherber and Toy Kim Dupree (Wiley, 2008)


Time: 1 hour
1 3/4 cups unbleached all-purpose flour
1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup (2 sticks) cold unsalted butter
2 packed teaspoons freshly grated orange zest
1 large egg plus 2 large egg yolks, at room temperature
FOR THE ICING (SEE NOTE):
1 orange
1 1/2 cups confectioners’ sugar
2 to 4 tablespoons whole milk
2 drops almond or vanilla extract
Pinch fine salt.

1. Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.

3. Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.

4. Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.

5. When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners’ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.

6. Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

Yield: About 4 dozen cookies.

Note: Instead of icing, cookies can be sprinkled with coarse crystal sugar before baking.

Hearty and Healthy Potato Soup

Hearty and Healthy Potato Soup
Yield: 8 servings
Category: Soups - Stew

Ingredients:
1 Tablespoon olive oil
2 onions, chopped (about 1-1/2 cups)
2 lbs. Idaho potatoes, scrubbed and cut in 1/2-inch cubes (about 5 cups)
1/4 cup chopped sundried tomatoes
3-1/2 cans (14 oz. ea) low sodium chicken broth (about 3-1/2 cans) -->

2 cups shredded, cooked turkey
3 cups packaged chopped frozen mixed vegetables, thawed*
Freshly ground pepper

Directions:
1. In heavy soup pot, heat oil to medium high and stir in onions.
Cook, stirring occasionally for about 6 to 7 minutes or until tender.
2. Add potatoes, dried tomatoes and broth.
3. Bring to boil, reduce to simmer and cook covered for 10 minutes or until tender.
4. Add turkey and vegetables, return to boil. Reduce to simmer and cook 6 to 8 minutes.
5. Top with freshly ground pepper.

*Alternate Vegetable: 4 cups cooked vegetables

Recipe adapted from The Idaho Potato Commission Photo used with permission from the Idaho
Potato Commission - www.idahopotato.com

Nutrition Facts Approximate Nutrient Content per serving: Yield: 8 servings

Amount Per Serving
Calories: 197.3
Fat: 2.9g
Carbohydrates: 29.4g
Protein: 16.6g
Cholesterol: 24.2mg
Sodium: 131.2mg
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Day Before Mashed Potatoes

Day Before Mashed Potatoes
SUBMITTED BY: ERIN DAUGHENBAUGH
http://allrecipes.com/Recipe/Day-Before-Mashed-Potatoes/Detail.aspx


"This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!"



--------------------------------------------------------------------------------

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 8 Hrs 50 Min


INGREDIENTS (Nutrition)
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

OPTIONAL
Use slow cooker to warm instad of oven. Reheat on high and set to low temp to maintain temperature
Add: Shredded cheddar and bacon bits
Chopped Onions, Chives (then use garlic salt instead of salt and onion powder)
Substitute low fat cream cheese and sour cream.


DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.

Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Real Simple Recipe Finder

http://food.realsimple.com/realsimple/recipefinder.dyn

White Chili

http://www.elise.com/recipes/archives/001658white_chili.php

My friend Steve-Anna, who has been tempting me with tales of her white chili for years, finally sent me the recipe. It originally comes from the Beyond Parsley cookbook, by the Junior League of Kansas City, MO. Both she and I have modified the base recipe. For the version pictured above, I used canelli beans instead of Great Northern which cook up faster than the 3 hours called for in the recipe. Also I've added some jalapeno pepper for more heat. The base recipe is tasty, but like most white chilis, a little mild. Steve-Anna's notes for her modifications and a photo of her chili are at the end of the recipe.

White Chili Recipe


Ingredients
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
Method


1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.


2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.

3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

8-10 servings



Notes from Steve-Anna: I love black-eyed peas, and I don't ever remember to soak the beans overnight, so I use canned. I use 2 cans of black-eyed peas and one can of great northern beans instead of the dried white beans. I also use a large red onion instead of white ones. For the chicken, I saute chicken breasts cut in 1/2" strips in olive oil (1-2 tbsp)...I season the meat with my favorite steak seasoning, D.L. Jardine's. It seems to tenderize the chicken and gives just that extra bit of flavor. While I'm sauteing the chicken, I chop it into smaller, bite-sized pieces before adding to the soup. I'm a little shy on cayenne, so I use a little less than 1/4 tsp.

Pumpkin Spice Cupcakes

http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-spice-cupcakes?gclid=CK24xoOf4ZYCFRxNagod7SuPPA

Cranberry - Thanksgiving Jellos

Cranberry Mold Salad

2 pkg.s Cranberry Jello

1 can whole Cranberries (you can prepare your own)

1 cup chopped Pecans or Walnuts

1 can Pineapple Tidbits (save juice)

1 chopped Apple-pealed (optional)

***Ginger Ale

***Port Wine

Follow direction on Jello package, but substitute for Cold-water with, the juice from the Pineapple can and add Ginger Ale ---to make 2 cups of cold liquid. Substitute the Hot-water with 2 cups of hot Port Wine. Mixed thoroughly with Jello dry mix. Put in refrigerator to chill till semi firm…then add the fruit and nuts so they do not float on top but be mixed throughout the mold. Place back in refrigerator and chill till totally firm.

This salad will be the rave of your dinner. The alcohol will be cooked out when you heat up the Port Wine...so kids will enjoy the flavor too.

Hope you enjoy it!

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Cranberry Gelatin Mold

6 oz Cranberry Gelatin
1 1/2 c Orange Juice
18 oz Pineapple Chunks, in juice
16 oz Fresh Cranberries
1/2 c Sugar

For speedy gelling, have ready a large bowl half-filled with ice and water.

Put gelatin in a medium bowl. Bring orange juice to a boil in a medium saucepan, pour over gelatin and stir until completely dissolved.

Drain the pineapple in a strainer set over a small bowl. Add drained juice, cranberries, and sugar to saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes or until cranberries pop and soften. Stir into dissolved gelatin.

Set bowl in the larger bowl with ice water and stir with a rubber spatula until gelatin mixture is the consistency of unbeaten egg whites. Remove bowl from ice water; fold in pineapple.

Rinse a 6-cup mold or fluted tube pan with cold water; pour in gelatin mixture, cover with plastic wrap and chill at least 3 hours until firm, or up to 3 days.

Up to 2 hours before serving, dip mold up to rim in warm, not hot, water about 10 seconds. Tip mold to check that gelatin is released. Invert serving plate cover mold. Invert mold and plate together and shake gently from side to side until gelatin drops from mold.

Refrigerate until serving.


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Cranberry Salad VII
INGREDIENTS (Nutrition)
1 (6 ounce) package cranberry flavored gelatin mix
2 cups boiling water
1/2 orange, peeled and chopped
1/2 pound fresh or frozen cranberries, chopped
3 apples - peeled, cored and chopped
1 cup white sugar
1 cup chopped celery
1 cup chopped walnuts
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DIRECTIONS
Dissolve gelatin in boiling water. Refrigerate 1/2 hour, or until it begins to gel.
Mix together orange, cranberries, apples and sugar. In a 9x13 inch dish, mix the gelatin, fruit mixture, celery and walnuts
Chill in the refrigerator 3 to 4 hours, until firm.


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Cranberry Salad II

INGREDIENTS (Nutrition)
2 cups cranberries
1 large orange
1 cup white sugar
1 cup finely chopped walnuts
1 cup chopped celery
1 cup crushed pineapple, drained
1 (3 ounce) package raspberry flavored gelatin mix
2 cups hot water
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DIRECTIONS
Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.


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Cranberry Salad III
INGREDIENTS (Nutrition)
2 cups cranberries
2 large oranges, peeled and seeded
1 carrot, chopped
1 cup chopped pecans
3/4 cup white sugar
1 (8 ounce) can crushed pineapple, drained
2 (3 ounce) packages raspberry flavored gelatin mix
1 cup boiling water
1 cup cold water
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DIRECTIONS
In a food processor, combine the cranberries, oranges, carrot and pecans. Process until finely ground; add sugar and pineapple, mix well.
In a mixing bowl, combine the gelatin and boiling water. Stir until gelatin is dissolved and add cold water.
Mix together the fruit mixture and gelatin; pour into dish or mold and refrigerate until chilled.

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Grandma's Cranberry-Orange Gelatin Salad
INGREDIENTS (Nutrition)
1 (6 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped celery
1 cup chopped pecans
1 teaspoon orange zest
1 (4 ounce) package cream cheese, softened
1/2 cup whipped topping
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DIRECTIONS
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
Chill in the refrigerator overnight, or up to 8 hours.
To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.


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Cranberry Jell-O
(regular cranberries not sure if lingonberries would be to strong)
Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), using blender and cut the rest of the cranberries in halves or quarters using a paring knife). Add 2 cups sugar to this and let stand at least 4 hours or overnight. Mix 2 (6 oz.) pkg. strawberry or raspberry Jell-O and 3 cups boiling water. Add 2 cups cold water. Refrigerate until mixture mounds slightly when dropped with a spoon. Add cranberries to Jell-O mixture and pour into a large mold.
Refrigerate until well set.


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EASY FESTIVE CRANBERRY FRUIT JELLO MOLD

1 (12 oz.) carton Ocean Spray cranberry/raspberry fruit (on grocery shelf)
2 (3 oz.) pkgs. raspberry Jello
1 (8 oz.) container Cook Whip

Chill cranberry/raspberry fruit in refrigerator. Make Jello using only 1 3/4 cups boiling water for the 2 packages. Set aside to cool and slightly jell (you can set bowl on ice to speed process). When slightly jelled, fold in undrained cold cranberry/raspberry fruit. When mixed thoroughly, fold in Cool Whip (mixture will be thick). Pour into Jello mold and chill several hours.


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EASY CRANBERRY JELLO FRUIT MOLD

1 pkg. Jello (lg. size), raspberry flavor
1 can whole berry cranberry sauce
1 can crushed pineapple, drained
1 can mandarin orange slices, drained
2 c. boiling water
1/2 tsp. cooking oil

Oil molds or containers to hold the mixture thoroughly. In a large bowl dissolve Jello in boiling water. Break up cranberry sauce into small pieces and add to hot mixture. Stir to dissolve, some lumps will remain. Add the drained crushed pineapple, half the mandarin orange slices and add. Pour mixture into greased molds, cover with plastic wrap and refrigerate until firm.
To unmold, place container in warm water for a few seconds and invert onto serving platter.

Greek Salad

Yummy Greek Salad
http://www.wikihow.com/Make-a-Traditional-Greek-Salad

Greek Spinach and Feta Appetizer

This sounds like a yummy appetizer with Spinach and Feta
(Can be made ahead and frozen.)
http://www.wikihow.com/Make-Tiropita

Sausage Sliders with Spinach and Peppers

Sausage Sliders with Spinach and Peppers



1 tablespoon olive oil
1 large onion, thinly sliced
Kosher salt and black pepper
1 bell pepper, thinly sliced
1 bunch spinach, thick stems removed (about 4 cups)
1 pound sweet Italian sausage
12 small rolls, split

Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.

Meanwhile, remove the sausages from their casings and form into twelve 1/2-inch-thick patties. Place them on a broilerproof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.

Form sandwiches with the rolls, sausage patties, and vegetable mixture.great for guests

These bite-size sandwiches make easy hors d'oeuvres. Cook the vegetables and form the patties up to a day in advance; broil the patties, reheat the vegetables, and assemble the sliders just before guests arrive.


Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 474; FAT 18g (sat 5g); CHOLESTEROL 37mg; CARBOHYDRATE 50g; CALORIES FROM FAT 34%; SODIUM 1358mg; PROTEIN 30g; FIBER 5g; SUGAR 7g