Chicken and Dumplings

Chicken and Dumplings

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat.
When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt,
pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce
to simmer for about 10 minutes to soften vegetables, and then add
shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove
biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch
thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few
at a time. Once all dumplings are in to pot, cover with a tight
fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

BEER BREAD

BEER BREAD

3 Cups Bisquick
1/4 Cup Sugar
1 Can of Beer (12 oz.)

Stir altogether. Put in greased muffin pans. Bake at 450 degrees for 15
minutes or until brown. Makes about 24 muffins.

Stacked Pineapple Upside-Down Cake Recipe

Stacked Pineapple Upside-Down Cake Recipe


Interesting twist on one of my favorites!


Traditional pineapple upside-down cake becomes a double treat in this
stacked layer cake version that begins with a cake mix. Place the
cherries in the center and around the pineapple rings before
sprinkling with the pecans for best presentation. Cut with a serrated
knife using a gentle sawing motion to keep the layers intact.
INGREDIENTS:

* 1/4 cup butter or margarine, melted
* 2/3 cup firmly packed brown sugar
* 1 (20-ounce) can sliced pineapple, drained
* 1/2 cup chopped pecans
* 1 (18.25-ounce) package yellow cake mix without pudding
* .
* Caramel Frosting:
* 1/2 cup butter or margarine
* 1 cup firmly packed brown sugar
* 3 Tablespoons milk
* 2 cups sifted powdered sugar

PREPARATION:
For the Cake:
Combine butter and brown sugar; spread evenly into 2 greased 9-inch
round cakepans. Arrange pineapple slices, cherries, and pecans on top.

Prepare cake mix according to directions. Pour batter into pans; bake
at 350 degrees F. for 30 to 40 minutes or until wooden pick inserted
in center comes out clean.

Remove immediately from pans, and cool completely on wire racks. Stack
layers, pineapple side up, on serving plate. Spread warm caramel
frosting on sides of cake.

For the Caramel Frosting:
Combine butter and brown sugar in a medium saucepan. Bring to a boil,
stirring constantly; cook 2 minutes. Add milk; return to a boil.
Remove from heat; let stand 5 minutes.

Add powdered sugar to mixture, beating until smooth.

Yield: one 2-layer cake

Christmas Jell-O

Christmas Jell-O

From the kitchen of Carol A. Mosley

2 large packages of green Jell-O
2 large packages of vanilla pudding
2 large packages of red Jell-O
1 container Cool Whip
Maraschino cherries

Make green Jell-O according to package instructions. Pour into large,
clear glass bowl. Refrigerate and let set. Make vanilla pudding
according to package instructions. Pour on top of green Jell-O layer.
Refrigerate and let set. Make red Jell-O according to package
instructions. Pour on top of vanilla pudding layer. Refrigerate and let
set. Spread Cool Whip on top of red Jell-O. Chop up maraschino cherries
and sprinkle over top of Cool Whip. *Parfaits may be used instead of
glass bowl.

Alexander Espresso Recipe

This sounds perfect for a cold evening in front of a fire...or the TV!

Alexander Espresso Recipe

Source: cdkitchen

Serves/Makes: 2

Ingredients:
1 cup cold water
2 tablespoons ground espresso coffee
1 cinnamon stick (1 1/2")
4 teaspoons Creme de Cacao
2 teaspoons brandy
2 tablespoons whipped cream


Directions:

Make espresso with water and coffee. Break cinnamon stick into small
pieces and add to hot espresso. Allow to cool slightly. Gently stir
in creme de cacao and brandy.

Pour into demitasse cups. Float a dollop of whipped cream on top of
each cup. Garnish with grated chocolate or chocolate curls, if
desired.

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Heat oven to 350 degrees. Sweat onions with butter and herbs in an
oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt,
and pepper in a large mixing bowl. Add cubed bread and fold to
combine. Pour batter into skillet, right on top of the onion mixture.
Bake 50 minutes, or until set. Cool slightly before serving.

HONEY DATE BALLS

HONEY DATE BALLS

1 c. dates, finely chopped
3/4 c. honey
4 tbsp. butter or margarine
2 eggs
2 c. Rice Krispies
1/2 c. nuts, chopped fine
Baked coconut

A delicious "sugarless" confection to treat guests (and yourself!) or
package as a special gift. Can be stored in an airtight container. Beat
eggs. Stir in dates and honey. Melt butter in heavy pan. (Cast iron
skillet works great.) Stir mixture of eggs, dates and honey into melted
butter. Over medium to low heat, cook 10 minutes, stirring constantly.
Remove from heat, stir in cereal and nuts. When cool to handle (but
still warm) form into 1 inch balls, roll in coconut. Really good!
Yield: 6 to 7 dozen.

Butternut Dumplings with Brown Butter and Sage

Butternut Dumplings with Brown Butter and Sage

1 1/2 small butternut squash, halved and seeded
4 medium baking (russet) potatoes, pierced
1 egg
11/2 tablespoons kosher salt
1 pinch nutmeg
11/2 cups all-purpose flour, plus additional, for dusting
Oil
1 bunch sage, leaves chiffonade
8 tablespoons unsalted butter
1/2 cup grated Parmesan

Preheat oven to 375 degrees F.
On a sheet pan, place the squash flesh side down and roast until very
tender (about 45 minutes). At the same time, bake potatoes directly on
the rack of oven for 1 hour.
Split the potatoes and allow to cool slightly, or until you can handle
them. Don't let them cool completely. Scoop the flesh of the potatoes
and the squash into a bowl and mash with a hand masher. Mix in the
egg, salt and nutmeg. Then add the flour and mix until a soft dough
forms. Do not do this in a mixer, it will overwork the dough. Add
flour by the spoonful if it's still too moist.
Turn out onto a floured board and divide into 8 portions. Roll out
into ropes and cut into 1/2-inch pieces. Line the pieces up on a
floured sheet pan as you work. At this point you could freeze them on
the pan until solid, then transfer to zip top bags and store in the
freezer.
In a large pot of boiling, salted water gently drop in the dumplings.
Don't overcrowd. As they begin to float, remove them with a slotted
spoon and toss them into an ice bath.
Drain off the water and toss in a little oil. Store loosely in
containers until ready to use.
To reheat, in a saute pan over high heat add 1 tablespoon of soft
butter. Cook until the butter begins to foam and turn brown. Add 2
teaspoons sage leaves and 1 cup of dumplings. Cook for an additional
minute until the dumplings are heated through. Repeat until you have
desired amount of servings. Plate and top with freshly grated Parmesan.

Roast Turkey

Good Eats Roast Turkey

I am going to attempt this with my smaller bird. I have a 20+ pounder for Thanksgiving with the in-laws. Of course I don't have candied ginger or allspice berries, I'll use what I have on hand!

Turkey Taco Dip

Turkey Taco Dip

Source: Kraft Foods

Prep Time: 5 min
Total Time: 20 min
Makes: 3 cups dip or 24 servings, 2 Tbsp. dip and 16 crackers each

1/2 lb. ground turkey
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 cup water
1 can (16 oz.) black beans, drained
1/2 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
1 cup chopped tomato
WHEAT THINS Snack Crackers

COOK and stir turkey in nonstick skillet until no longer pink,
stirring to break up turkey. Add seasoning mix and water; bring to
boil. Cook on medium heat 2 to 3 minutes.
STIR in beans; cook an additional 5 minutes, stirring constantly and
mashing beans slightly with fork. Stir in 1/4 cup of the cheese.
SPOON into serving bowl. Top with remaining cheese and tomato. Serve
as a dip with crackers.

Cinnamon-Spice Nut Mix

Cinnamon-Spice Nut Mix

Make a batch of these easy candied nuts and you'll find all kinds of
ways to serve them. You can set them out by the bowlful at a party,
use them to top a salad containing apples and goat cheese, or sprinkle
them over ice cream. And what could be sweeter as a homemade holiday
or hostess gift?

4 cups assorted whole nuts (such as walnuts, hazelnuts, pecans,
almonds, and macadamias)
2 egg whites
1 cup sugar
2 teaspoons ground cinnamon
teaspoon salt
teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg

If using hazelnuts, preheat oven to 350. Spread hazelnuts in a single
layer on a baking sheet or pan. Bake, shaking the pan once or twice,
until nuts are lightly browned and fragrant, 10 to 12 minutes. Wrap
warm hazelnuts in a clean dishtowel and let cool 10 minutes. With the
towel, rub off as much of the papery skins as possible. Add to bowl
with the other assorted nuts. (You can omit this step if not using
hazelnuts.)

Reduce oven temperature to 225. Line a large baking sheet with foil or
parchment paper; coat with vegetable oil spray.

In a large bowl, whisk egg whites until foamy. Add nuts, tossing to
coat well.

In another large bowl, combine sugar, cinnamon, salt, ginger,
allspice, cloves, and nutmeg. Blend well. Add nuts, tossing until
evenly coated with sugar mixture.

Spread nuts in a single layer on the prepared baking sheet, separating
with a fork. Bake until coating is dry and crunchy, about 2 hours. Let
cool. Store airtight at room temperature up to 1 week.

Yields 4 cups

Pumpkin Pie Cake with Cream Cheese Frosting

Pumpkin Pie Cake with Cream Cheese Frosting

It's everything you love about pumpkin pie all wrapped up in a dense,
moist cake with irresistable cream cheese frosting. The texture is
somewhere between a pie and a cake. Raisins and nuts are optional.
INGREDIENTS:

* 1-2/3 cups cooked pumpkin puree (or 15-ounce can)
* 1-1/2 cups (12-ounce can) evaporated milk (not condensed milk)
* 1 cup white granulated sugar
* 2 eggs, at room temperature
* 1/4 cup butter, melted and cooled to room temperature
* 1 tsp pure vanilla extract
* 1/2 teaspoon salt
* 1-1/2 Tbsp ground cinnamon
* 1-1/2 tsp ground nutmeg
* 1 package yellow or butter cake mix
* 1 cup raisins, pre-soaked in hot water for 15 minutes (optional)
* Cream Cheese Frosting:
* 8 ounces (1 large block) cream cheese, at room temperature
* 1 cup powdered confectioners' sugar
* 1 tsp pure vanilla extract
* 1 Tbsp milk or cream
* 1/2 cup chopped pecans (optional)

PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with
non-stick foil.

In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs,
butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.

Toss raisins in cake mix, then add both to the wet ingredients. Stir
only until combined. Pour into prepared pan. Bake 50 to 55 minutes or
until a toothpick inserted in the center of the cake comes out clean.
Let cool to room temperature.

Cream Cheese Frosting:
Blend cream cheese, confectioners' sugar, vanilla extract extract, and
milk until smooth. Frost cooled cake. Sprinkle optional pecans evenly
on top.

Yield: 24 to 36 servings, depending on cut size

CRANBERRY RELISH

CRANBERRY RELISH TNT

1 bag cranberries, fresh or frozen
1/2 c. sugar (if make with half sugar not so sweet)
1 t. cinnamon
Mix together. Cover and bake at 350? for 45 minutes. Cool.
Add 1 jar Smuckers orange marmalade
1/2 c. pecans Refrigerate.

Mom's Thanksgiving Sweet Potatoes

Mom's Thanksgiving Sweet Potatoes
2 cups sweet potatoes -- grated (can use -- canned)
1 can crushed pineapple -- drained
2 eggs
2 tablespoons flour or cornstarch
1 cup milk
1 1/2 cups sugar
1 teaspoon vanilla
1/4 cup melted butter or margarine

Mix all ingredients. Pour into casserole dish and bake at 375 degrees
for 45 minutes until brown. 6-8 servings.

Rolled Oat Cookies

I think I'd add chocolate chips or raisins & cinnamon.

1 cup butter
1 cup packed brown sugar
1/4 cup water
1 tsp. vanilla extract
3 cups quick cooking oats
1 1/4 cups all purpose flour
1 tsp. salt
1/4 tsp. baking soda

In a mixing bowl, cream butter and sugar. Add water and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes.
Shape into two 1 1/2 inch rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into 1/2 inch slices and place 2 inches apart on greased baking sheets. Bake at 375 for 12 minutes or until lightly browned .

Sweet Potato Spoon Bread

Sweet Potato Spoon Bread
Serves 8 to 10
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Heat oven to 400°. Bake sweet potatoes until soft when pierced with a
knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350°. In a medium saucepan over medium heat combine
cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook,
stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Place cornmeal mixture, sweet potatoes,
flour, honey, eggs, and cream in a food processor. Process until smooth;
pour into dish. Bake until golden brown, about 45 minutes. Serve.

Night Before Breakfast Burritos

Night Before Breakfast Burritos

1 1/2 cups chopped ham
12 eggs
16 oz Pepper Jack cheese
24 small flour tortillas
3 Tbsps milk
Salsa
Sour Cream
Garlic chives
Butter

Sauté the chopped ham in butter.

Stir in 12 eggs, lightly beaten (leave eggs moist).

Add 8 oz Pepper Jack cheese, shredded.

Spoon eggs and ham onto tortillas and roll. Place the filled
tortillas, seam side down, in baking dish and brush the tops with
butter. Cover with foil and refrigerate overnight.

Final Preparation:
Sauce: Melt on medium in microwave: 8 oz shredded Pepper Jack cheese
and 3 Tbsps milk.

Bake filled tortillas at 350° for 15 minutes with foil on, then 15
minutes with foil off.

Top the baked tortillas with melted cheese sauce. Serve with salsa,
sour cream and garlic chives.

12 servings

NEW ENGLAND STYLE MASHED SWEET POTATOES

NEW ENGLAND STYLE MASHED SWEET POTATOES
(REDUCED FAT)

4-5 large red skinned potatoes, scrubbed well
2-3 small sweet potatoes, peeled
2 cloves garlic, peeled
1 parsnip, if available, peeled and diced
salt, pepper, dried parsley to taste
1 TBS butter
1/4 to 1/2 cup 99% fat free chicken broth
add'l lo-fat milk, if needed
100% Vermont Maple Syrup to taste
(herbs, if desired as below)

Scrub red potatoes and peel off nasty parts but leave nice red
skins. Peel sweet potatoes completely. Peel parsnip and slice like you would a
carrot.

Cut both types potatoes into chunks. Put into a good size pot with
the whole garlic cloves; add water to cover and bring to a boil. When water
comes to the boil, add sliced parsnips (if using) and reduce to a high simmer
for 15-20 minutes. When a large chunk of potato is fork tender, drain
veggies in a colander but reserve liquid for stock or gravy, if you desire.

Transfer veggies to a large mixing bowl. Add your 1TBS butter (if
you are good) and start w/1/4 cup chicken broth. Mix, adding fresh ground
pepper, salt if needed, I also recommend a pinch of sage. (the boiled garlic
will mash right in and you won't even know what that "secret" taste is -
ditto parsnip if using) Add milk and/or broth if creaminess needed, if you
just gotta cheat, throw in those extra butter pats. A TBS of dried
parsley is nice for color and taste here.

When the taste and texture are there for you, add at least 2 TBS
100% maple syrup.

Dinner Bell's Sweet Potato Casserole

Dinner Bell's Sweet Potato Casserole

8 sweet potatoes
1 tablespoon vanilla
3-5 tablespoons sugar (to taste)
½ stick margarine
¼ teaspoon cinnamon
¼ to 1 teaspoon nutmeg (to taste)
¼ cup orange juice
marshmallows (large or mini)
Cinnamon sugar (optional)

- Boil or bake sweet potatoes till done. Remove peeling from the hot
potatoes
and mash well, removing all stringy pieces. Add all ingredients but
marshmallows and cinnamon sugar, mix well. Spray or grease lightly a large
Pyrex or corning dish. Put a layer of sweet potatoes, then a layer of
marshmallows, repeating until the dish is filled. Sprinkle with cinnamon
sugar for added flavor. Bake at about 350 degrees until HOT. Remove from the
oven and place marshmallows on top. Place again in the oven to brown
lightly.
Serves 10-12.

Cinnamon-Apple Breakfast Quesadillas

Cinnamon-Apple Breakfast Quesadillas

2 (6-inch) flour tortillas
1/4 cup chunky applesauce, divided
1 teaspoon cinnamon-sugar, divided
1/4 cup shredded Monterey Jack cheese
1 tablespoon vanilla yogurt, optional

Place 1 tortilla on ungreased baking sheet. Spread half the applesauce
over tortilla; reserve half for garnish. Sprinkle half of
cinnamon-sugar over applesauce. Top with cheese and second tortilla.
Sprinkle remaining cinnamon-sugar on top.

Bake at 400 degrees for 6-8 minutes or until golden brown. Cool 2 minutes.

Cut into quarters and serve with reserved applesauce and vanilla yogurt.

Makes 1 serving

GLAZED SWEET POTATOES

GLAZED SWEET POTATOES

Makes 6 servings

½ cup maple-flavored syrup
1 Tbsp. butter or margarine
1 can (40 oz.) sweet potatoes, drained

Bring syrup and butter just to boil in large skillet on medium heat.
Reduce heat to low; simmer about 2 minutes.
Add sweet potatoes.
Cook on low heat 10 minutes, gently turning sweet potatoes frequently to
glaze. Garnish with pecan halves, if desired.

Blackberry Pie - TNT

I made this yesterday at my Mom's and there is nothing left to take a photo of! We always think pie takes so long to make, but this came together faster than the last cake I baked.


1 pkg pie crust (2 crusts)
1 16oz bag of frozen blackberries
1 Pkg blackberry jello
3 Tbs cornstarch
1 cup sugar
1 cup water

Line a 9" pie plate with the bottom crust. In a saucepan bring water, sugar, jello, cornstarch to a boil & let thicken, pour in berries. Pour all into the prepared crust, then cover with the second crust. Crimp the edges together, cut slits in the crust then brush it with milk.

Bake at 350 degrees until golden.

Ruby's Sweet Potato Casserole

Ruby's Sweet Potato Casserole

3 cups cooked sweet potatoes
2 eggs, beaten
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter
1/3 cup evaporated milk

Topping:

1 box light brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/3 cup melted butter

Using an electric mixer, beat first six ingredients together until
smooth and place in casserole dish. Mix topping ingredients till crumbly and
sprinkle over top of sweet potato mixture. (This may make too much topping.
You can save it in a jar in the refrigerator for the next sweet potato
casserole.)
Bake twenty-five to thirty minutes at 325 degrees.

Nutty Cheese Ball Recipe

Nutty Cheese Ball Recipe

Tis the season for quick and yummy appetizer recipes!

Ingredients

* 1 pound cheese spread
* 1 pound cheddar cheese
* 8 ounces cream cheese
* 4 cloves garlic minced
* 1/2 cup chopped pecans
* 1/4 cup minced pecans
* 1/2 teaspoon paprika

Directions

1. Mix cheeses together.
2. Mix in garlic and nuts and chill several hours.
3. Roll into ball and roll in minced nuts.
4. Sprinkle with paprika.

Ham and Eggs Crescent Pizza

Ham and Eggs Crescent Pizza

1 (8 oz.) pkg. refrigerated crescent rolls
1/4 cup chopped onion
1 tablespoon butter, melted
1 cup finely chopped cooked ham
1 cup (4 oz.) shredded Swiss cheese
4 large eggs, lightly beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped chives

Unroll crescent rolls, and place in an ungreased 13x9x2-inch pan.
Press 1/2 inch up sides to form a crust; seal perforations.

Bake at 375° for 5 minutes on lower rack of oven; set aside.

Cook onion in butter in a small skillet over medium heat, stirring
constantly, until crisp-tender; stir in ham and mix thoroughly. Spoon
mixture over dough. Sprinkle with shredded cheese.

Combine eggs, milk, salt, and pepper. Pour over cheese. Sprinkle with
chopped chives.

Bake at 350° for 25 to 30 minutes or until set. Serve immediately.

Yield: 6 to 8 servings

Brunch Torte

Brunch Torte

8 eggs
1/2 cup milk
1/4 teaspoon salt and pepper
1/4 teaspoon garlic salt
1/4 teaspoon mixed herb seasoning
8 ounces softened cream cheese
1/8 cup cooked sausage, drained and crumbled
1/8 cup chopped red onion, sauteed
1/8 cup chopped mushroom, sauteed
1/8 cup each chopped red and green pepper
1/8 cup chopped Roma tomatoes
1/8 cup chopped green chilies (optional)
1 clove garlic, minced

Cheese Sauce
1/3 cup whipping cream
1 cup cheddar cheese

Garnish
1/4 cup chopped parsley

Preheat oven to 350 degrees. Grease three 9-inch pie dishes.

Beat eggs. Add milk, salt and pepper, garlic salt, and mixed herb
seasoning; blend well. Divide egg mixture into 3 pie dishes. The egg
mixture will bake into a "crepe." Bake at 350 degrees for 15 to 20
minutes. Set aside. Beat cream cheese with red onion, mushrooms, red
and green pepper, tomato, and chilies (optional). Heat in microwave
until mixture is hot.

Remove the first egg crepe from the pie dish. Place on an oven-safe
platter. Spread 1/3 of the cream cheese mixture on this crepe. Place
second crepe on first crepe and cream cheese mixture. Spread 1/3 of
the cream cheese mixture on the second crepe. Place third crepe over
all, and top with the remaining cheese mixture.

Cut torte into 5 or 6 wedges, top with a large spoonful of cheese
sauce, garnish with chopped parsley, and serve immediately or place
torte in oven at 250 degrees to keep warm, then top with cheese sauce
and garnish with chopped parsley.

Serves: 5 to 6

Gingerbread Cookies

Taste of Home


Gingerbread Cookies

From Light & Tasty

When your friends reach into a tin of these old-fashioned cookies, they're sure to think Grandma baked them! Our Test Kitchen staff came up with this lighter recipe for crunchy gingerbread cookies with lovely icing accents.

INGREDIENTS

* 6 tablespoons butter, softened
* 1 cup sugar
* 1 cup molasses
* 1 egg
* 2 tablespoons white vinegar
* 4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1-1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 5 cups confectioners' sugar
* 5 to 6 tablespoons fat-free milk
* Assorted paste food coloring, optional

DIRECTIONS

In a mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky).
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 5-6 minutes or until set. Remove to wire racks to cool.
For icing, combine confectioners' sugar and milk in bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies. Yield: 6-1/2 dozen.

Butternut Spice Loaf

Butternut Spice Loaf

Source: Southern Living in the October '92 issue.

1 (2-pound) butternut squash
½ cup butter, softened
1 ½ cups sugar
2 large/jumbo eggs
2 cups unbleached all-purpose flour
1 teaspoon soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ginger
½ cup pecans, chopped

CUT squash in half lengthwise; remove seeds. Place cut side down in a
shallow pan; add water to depth of ½ inch. Cover with foil and bake at
400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash.
Discard shell. Measure 1 ¾ cups pulp; reserve any remaining pulp for
other uses.

BEAT butter, gradually adding sugar; beat well. Add eggs one at a
time, beating after each addition.

COMBINE flour, baking soda, baking powder, and spices; add to butter
mixture alternately with squash, beginning and ending with flour
mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3
inch loaf pan and bake at 350 degrees for 1 hour and 10 minutes or
until toothpick inserted in center comes out clean. (Or bake in 4
small loaf pans for 50 minutes/mini loaf pans 40 minutes.)

COOL in pan(s) on a wire rack for 10 minutes. Remove from pan (s), and
let cool completely on wire rack.

PEACH PIE

PEACH PIE

2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar

Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.

In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt.
Add reserved syrup and cook, stirring constantly, over medium heat
until mixture becomes thick and bubbly.

Add butter, lemon juice and peaches. Remove from heat and allow to cool.

Meanwhile, line a 9 inch pie dish with pie crust; fill.

Using a wavy-edged pastry wheel, cut upper pastry crust into lattice
strips (optional). Put lattice strips on top of filled pie and dust
with cinnamon sugar.

Bake at 400°F degrees 40 to 45 minutes until golden brown.

Serve with vanilla ice cream topped with peach syrup or garnished
simply with a sprig of fresh mint.

Cookies, cookies, cookies!

I just picked up a bag of OREO candy cane cookies, YUM! I couldn't find anything on their website, but if you can get them & like mint give them a try. I'm thinking these would be to die for dipped in dark chocolate.

Kraft Foods Cookie recipes.

Peppermint Cookies

Hidden Kisses

1 c. butter
2/3 c. sugar
1 tsp. vanilla
2 c. flour
1 c. walnuts, finely chopped
1 pkg. chocolate kisses
1 c. powdered sugar

Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours.

For each cookie, use about 1 tablespoon of dough to encase one chocolate kiss completely. Place on ungreased cookie sheet. Bake at 350 degrees until set
but not brown, about 8 to 10 minutes. Remove and roll in powdered sugar.
lr smiles

STUFFED ROUND STEAK

I am in a mood to try something fancy, this one is going on my end of the month menu.

STUFFED ROUND STEAK

1 1/2 lbs round steak, 1/4 inch thickness
1 1/2 cups Italian style breadcrumbs
2 tablespoons olive oil
1 tablespoon butter, melted
1/4 cup fresh parsley, minced
garlic powder (for sprinkling)
3 tablespoons Parmesan or Romano cheese, grated
1/2 teaspoon Hungarian paprika (optional)
1/3 cup chopped red or yellow onion
8 thin slices pancetta or bacon
Olive oil spray

Cut steak into 8 2X4 inch strips. Lightly season the strips with salt,
pepper, and garlic powder.

Combine breadcrumbs, melted butter and olive oil, minced parsley,
grated cheese and paprika. Spread this mixture on each steak slice.

Roll up slice with stuffing mixture inside. Wrap a slice of pancetta
or bacon on the outside of each roll and fasten with a wooden
toothpick or tie up with a piece of cotton string. Whichever you use,
soak the toothpick or string in water for a minute or so before you
use it to prevent scorching.

Spray the rolls with olive oil spray (or brush on plain olive oil).
Sprinkle with garlic powder.

Broil the rolls slowly over hot coals until the pancetta or bacon has
become crispy. If it begins to dry, spray lightly with olive oil again
during the cooking, being careful of flare-ups. Turn frequently until
done.

Garnish with fresh parsley sprigs. Serve on buttered and grilled rolls.

4 Servings (2 each).

I have a wedding today!

My niece is getting married today! They are the cutest couple and we can't wait for it to start.



It does get me thinking about Wedding Rings though, and how much I really need to upgrade. We lost my rings in a move, not sure how it happened but it did. I picked up something cheaply on sale at the mall a few years ago, it does the job, but it isn't "special."

Even with the increased cost of gold since we bought our first bands (almost 14 years ago) their plain Wedding Bands seem to be value priced. I won't say cheap, because they aren't. But it doesn't look like it would cost 3 month salary either!

Blue Nile has a gorgeous collection of build your own Diamond Rings, or the option of adding color. Which got me thinking that since I am simply replacing what was lost, long after the fact, wouldn't it be neat to have my kids birthstones set on either side of a diamond. They both have November birthdays & our anniversary is in November, so it would just scream sentimental!

Blue Nile is a company consumers can trust: Blue Nile is a publicly traded company listed on the NASDAQ stock exchange, and has been profiled by Forbes and The New York Times. All orders ship via free FedEx and each order is backed by a 30-day no questions asked return policy. They also provide guidance, if you need it, in making the perfect choice.

French Onion Soup

French Onion Soup

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden
yellow. Sprinkle flour over onions, cook a few minutes more, browning
the flour well. Add stock and wine and bring to a boil, add thyme and
bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so.
Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both
sides. Toast slices on griddle until golden brown. Ladle soup into an
ovenproof bowl, add toasted bread and cover with cheese. Place
ovenproof bowl on a baking sheet lined with tin foil. Bake at 350
degrees for 3-5 minutes under a hot broiler.

It should say (last sentence) "bake at 350 until cheese is melted OR
3-5 minutes under a hot broiler

Holiday Gift Giving #1

I am hoping to get an MP3 player for Christmas or shortly after this year (finally). My sister says don't bother getting anything but an iPod, at least for me. The kids should be ok with a generic cheap one, but I need something with storage & usability!

The other reason is stuff like the Jensen JiMS 525i iPod docking station. It has iTunes tagging, a dual alarm clock, remote, 2 speakers, 30 preset HD radio FM stations. This would be a perfect kitchen addition to me, I might have to clear up some precious counter space for it!

With iTunes Tagging if you hear a song you want, press “tag” and your iPod saves that song’s info so when you sync iPod a tagged playlist appears with links to the iTunes Store. Preview tagged songs free, then buy them with a click. Talk about convenient. I am constantly trying to find a scrap of paper to jot down a song I want to download later. With this I just push a button, that sounds so much safer if you're in a car!

The best part is all the new music stations in HD available in my area. Of course there are only 13, but I really only listen to 6 of them regularly anyways.

Bacon Rollups

My Mom made these one holiday dinner, yummy!

Bacon Rollups

1 can whole water chestnuts
1 pound bacon
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar

Cut each bacon strip into thirds, wrap chestnut and secure with
toothpick. Mix mayonnaise, chili sauce and brown sugar and pour over
bacon rollups. Bake at 350F for 45 minutes. Serves 6.

Crab Dip

Crab Dip

8 ounces crab meat
1 8 ounce package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
pinch garlic salt
about 1 tablespoon milk
1/4 cup cheddar cheese, grated paprika for garnish.

In large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice,
Worcestershire sauce, mustard and garlic salt until smooth. Add enough
milk to make mixture creamy. Stir in 2 tablespoons of the grated
cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1
quart casserole. Top with remaining cheese and paprika. Bake at 325F
until mixture is bubbly and browned on top, about 30 minutes. Serve
with crackers. Makes about 4 cups.

Need new checks?

I will be needing new Checks sometime in the next couple of months. It's amazing how quickly you go through them when you have children in activities! That pretty much sums up 75% of my expenses out of that account! Fund raisers, lunch, tution, home parties, it's just crazy! I'm burning through the first round of checks like mad & I'm really not a check person. It's just easier for those types of expenses. We've only had 6 fund raisers so far this year!

I like my Personal Checks to be just that, personal. If I have to pay for them, I like them to be "me" in some way. Something like custom photo personal checks works for me. What better than a picture of my smiling children every time I have to pay the bills!

If you are just looking for the standard value priced checks how does 150 single checks starting at $3.89. Not too bad. I think I had to pay $15 through my bank (first time discount) and they are just standard, run of the mill checks!

Carousel Checks has business checks, laser checks, desk sets, stamps, labels. It looks like a one stop shop for all those needs. Shipping on 150 singles is only $2.95.

Chicken Pot Pie Lasagna

Chicken Pot Pie Lasagna

12 pieces Lasagna, uncooked
1 pound boneless, skinless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas, thawed and well drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 cup all-purpose flour
3 1/2 cups milk
1/2 cup dry sherry
1/4 tsp. ground red pepper (cayenne)
1 15-oz. carton low-fat ricotta cheese
1 1/2 cups grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese

Prepare pasta according to package directions. Spray a Dutch oven or
large skillet with cooking spray; place over medium-high heat until
hot. Add chicken and saute 4 minutes or until cooked through. Drain
well and set aside. Recoat Dutch oven with cooking spray and place
over medium-high heat until hot. Add mushrooms, carrots and onions;
saute 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a
wire whisk until blended; stir in sherry. Bring to a boil over medium
heat and cook for 5 minutes or until thickened, stirring constantly.
Stir in salt and red pepper. Reserve one cup of sauce and set aside.

In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss
cheese.

Preheat oven to 350-o F. Spread 1 cup of the sauce over the bottom of
a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagna (3 lengthwise,
1 widthwise) over the sauce. Top with half of ricotta cheese mixture,
half of chicken mixture and half of remaining sauce mixture. Repeat
layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of
sauce over the last complete layer of lasagna, being sure to cover the
lasagna completely.

Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle
remaining 1/2 cup mozzarella cheese on top and bake an additional 5
minutes uncovered. Re-cover and let stand 15 minutes before serving.

Thanksgiving dinner

I am hosting 2 Thanksgiving dinners this year. Both families are coming to our house. Hubby's family is coming Thursday & mine Saturday (I think). I chose this so don't feel too bad for me, LOL! It just works out better with the kids birthdays and all.

This means that over the next 2 weeks I will be doing an inventory of my supplies and planning the menu. I need to take stock of everything from my serving spoons to my chafing dishes. I think I am ok, except for some new pot holders and a couple new platters. I only have one that's large enough for a turkey. I also need to set my grocery shopping lists so I can spread it out over the next two weeks. I really dislike last minute shopping!

My in-laws adds up to 20 if everyone makes it. That's not huge until you try to sit down to eat! Now that I have my new dinning room table, I need to acquire some chairs. Thankfully my in-laws have a vast collection of folding chairs I can borrow. But they are on my "to Buy" list.

Having owned a type of restaurant I can say that restaurant supply shops are the best source for kitchen equipment discounts! If you are in the market check out Restaurant Supplies and Equipment, they offer free shipping on orders over $195 and a 110% price match, so if you find the items cheaper somewhere else they'll give you 10% better, not too shabby. Use coupon code club229 for 8 - 11% off any product!

FRENCH BREAD APPETIZER

FRENCH BREAD APPETIZER

1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

Cook and melt Jack cheese, cream cheese and butter (microwave works
great for this). Beat egg whites until stiff peaks form. Fold egg
whites into cheese mixture. Dip bread chunks into cheese to coat each
piece. Place coated cubes of bread on cookie sheet with wax paper
lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about
10 minutes.

Cranberry Sauce Bundt Cake - TNT

I made this cake for our church's Chicken -n- Biscuits dinner last week. Apparently it was a hit. I had someone tell me they were sneaking pieces out to cars & neighbors!

I made it the night before the dinner & drizzled the glaze while the cake was still a little warm, but not too warm. Then I put it in my cake carrier, good to go! I think having the glaze sit on the cake overnight gave it an exceptionally moist consistency.

I am adding it to my Thanksgiving menu.

3 Large Eggs
1/2 Cup Vegetable Oil
1 can (16oz) Whole Cranberry Sauce
1/4 Cup Sugar (I omitted this, it wasn't missed)
1/3 Cup Orange Juice (Original called for concentrate, I just used OJ out of the fridge)
1 White Cake mix with pudding in the mix (18.25 oz)
1 cup chopped pecans, walnuts, or almonds (I also omitted, nut allergies & all)

Glaze:
1 Cup Confectioner's Sugar sifted
2 - 3 Tbs orange juice
1/2 tsp almond extract (probably shouldn't have but it gave the glaze a nice texture)

Grease and flour a 12 cup Bundt cake pan (I used an angel food pan). Heat oven to 325 degrees for a dark pan, 350 degrees for a light pan.

Beat together the eggs, oil, cranberry sauce, sugar and orange juice. Slowly beat in the cake mix until blended. Continue beating on high for about 2 minutes. Fold in nuts and spoon into the prepared pan. Bake for 50 to 55 minutes (I checked it at 45 & it was done)

Drizzle with orange glaze or dust with powdered sugar.

For glaze
Combine 1 cup confectioners sugar, with 2 Tbs orange juice (add more if necessary), and almond extract. Whisk to a thin icing consistency.

Congrats to the HP photo gift card winner!!!

Congrats to Rebeckah at Life with Kaishon for winning the 5 HP photosmart express station gift cards!!!

Thank you to everyone who entered!

Sunday Brunch

I am going to whip up a batch of my yummy Cottage Cheese Pancakes. I think hubby is going to make some eggs and bacon or something!

Peanut Butter and Jelly Pinwheels

Peanut Butter and Jelly Pinwheels

Source: Smucker's

Ingredients:

* 1 cup butter flavor CRISCO® All-Vegetable Shortening OR 1 Butter
Flavor CRISCO® Stick
* 1 cup JIF® Creamy Peanut Butter
* 1/2 cup SMUCKER'S® Red Raspberry Jam
* 3/4 cup granulated sugar
* 3/4 cup firmly packed light brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2-1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2/3 cup very finely chopped peanuts
* Parchment paper

Directions:

Combine shortening, Jif peanut butter, granulated sugar and brown
sugar in large bowl. Beat at medium speed of electric mixer until well
blended. Beat in eggs and vanilla.

Combine flour, salt and baking soda. Add gradually to creamed mixture
at low speed. Beat until well blended.

Cut parchment paper to line 17x11-inch pan. Press dough out to edges
of paper. Spread with Smucker's jam to within 1/2-inch of edges.

Lift up long side of paper. Loosen dough with spatula. Roll dough up
jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over
nuts. Press on any extra nuts. Wrap in plastic wrap. Refrigerate
overnight or until firm.

Heat oven to 375ºF. Spray baking sheet with cooking spray. Unwrap
dough. Cut into 1/2-inch slices. Place slices 2 inches apart on
prepared baking sheet.

Bake for 10 to 12 minutes or until set. Cool about 5 minutes on baking
sheet before removing to cooling rack.

*If desired, top with additional Smucker's Red Raspberry Jam before
serving.

Makes about 3 dozen cookies.