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“It’s the best mixture of cookies that will last on your taste buds.”
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INGREDIENTS
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup seedless raspberry jam
Glaze:
1 cup confectioners’ sugar
2 teaspoons water
1/2 teaspoon almond extract
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DIRECTIONS
- Cream the butter and sugar in a mixing bowl. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on un-greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
- Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon the additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
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“I have this brownies recipe which I really love to cook. This would be a great treat for my friends.”
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INGREDIENTS
2 cups sugar
3/4 cup baking cocoa
1 cup vegetable oil
4 eggs
1/4 cup milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 (14 ounce) package caramels*
1 (14 ounce) can sweetened condensed milk
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DIRECTIONS
- Combine the sugar, cocoa, oil, eggs and milk in a mixing bowl. Combine the flour, salt and baking powder; add to egg mixture and mix until combined. Fold in chocolate chips and 1/2 cup walnuts. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 12 minutes.
- Meanwhile, in a saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack.
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Here’s a great way to liven up those hot biscuits. This recipe is so easy to make and would be a real treat to serve for breakfast or brunch.
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INGREDIENTS
* 1 pound ground pork sausage
* 2 tablespoons margarine
* 1/4 cup all-purpose flour
* 4 cups milk
* salt and pepper to taste
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DIRECTIONS
- Over medium-high heat, sauté sausage in a large skillet for 10 minutes or until browned. Stir margarine until thoroughly blended and add flour to make the mixture thick and pasty.
- Reduce heat turning to medium low then add milk slowly with constant stirring. When the mixture is thick and bubbly season with salt and pepper to taste then serve.
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Cauliflowers are not that well-liked but if you are on a strict diet or you want a healthy and nutritious meal, cauliflowers are your best bet. This is a special dish for cauliflowers which you will really enjoy.
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INGREDIENTS
* 1 head cauliflower, broken into florets
* 1 parsnip, peeled and sliced
* 1/4 cup milk
* 2 tablespoons butter
* salt and pepper to taste |
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DIRECTIONS
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Steam the cauliflowers in a steamer.
- Drain the cauliflowers and add the rmaining ingredients of this recipe to the steamed vegetable. Season to taste and serve immediately. Enjoy!
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INGREDIENTS
1/4 cup firmly packed light brown sugar
3/4 cup confectioners’ sugar
1/2 cup crunchy peanut butter
2 cups chopped bittersweet chocolate
2 tablespoons butter-flavored shortening
2 (1-ounce) squares white baking chocolate, melted (optional)
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DIRECTIONS
1. In a microwave-safe bowl, melt butter and brown sugar in a microwave oven on High (100-percent power) for 1 to 1-1/2 minutes, stirring every 30 seconds, or until brown sugar is melted. Add confectioners’ sugar and peanut butter, stirring to combine. Cover with plastic wrap. Refrigerate for 1 hour.
2. Shape by teaspoonfuls into egg shapes. Place on a wire rack over parchment paper. Refrigerate for 10 minutes.
3. In a small saucepan, melt chocolate and shortening over low heat, whisking until smooth. Spoon an even layer of chocolate over each peanut-butter egg. Refrigerate for 5 minutes. Remove from refrigerator.
4. Spoon another layer of chocolate over peanut-butter eggs. Let sit at room temperature until chocolate is set.
5. Drizzle with melted white chocolate, if desired.
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| This refreshing mint-chocolate dessert offers a holiday twist on the classic cheesecake. |
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INGREDIENTS
1-3/4 cups chocolate wafer crumbs (about 28 wafers)
6 tablespoons butter, melted
1 envelope unflavored gelatin
2 8-ounce packages cream cheese, softened
1/3 cup finely crushed striped round peppermint candies (about 15 mints)
2 1-1/2-ounce bars milk chocolate, chopped (2/3 cup)
Shaved chocolate (optional)
Coarsely crushed striped round peppermint candies (optional)
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DIRECTIONS
1. For the crust: In a medium mixing bowl, stir together wafer crumbs and melted butter. Press onto bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Bake in a 350 degree F oven for 15 minutes. Remove the crust from the oven and cool on a wire rack.
2. For the cheesecake filling: In a small saucepan, soften the unflavored gelatin in cold water. Place over low heat and stir mixture until gelatin dissolves. Remove from heat and set aside.
3. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until well combined. Gradually add the milk, the finely crushed peppermint candies and the gelatin mixture, mixing well. Chill the mixture until it’s partially set, stirring occasionally.
4. In a medium bowl, beat the 1 cup whipping cream just to soft peaks (tips curl). Then, fold the whipped cream and chopped milk chocolate into cream cheese mixture. If necessary, chill again until the mixture mounds. Spoon into the cooled crust. Cover and chill for several hours or overnight till firm.
5. Garnish cheesecake with whipped cream, the shaved chocolate and/or the coarsely chopped peppermint candies, if you like. Makes 12 servings.
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| With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift. |
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INGREDIENTS
3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped
3/4 cup dried cherries, or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided
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DIRECTIONS
1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
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This heart healthy, make-ahead breakfast entree is baked with a crunchy topping and sweetened with fresh strawberries.
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INGREDIENTS
1 cup evaporated fat-free milk
3/4 cup refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 1-inch slices Italian bread (3 to 4 inches in diameter)
1 large shredded wheat biscuit, crushed (2/3 cup)
1 tablespoon butter or margarine, melted
2 cups sliced strawberries
1/2 teaspoon ground cinnamon
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DIRECTIONS
1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium bowl beat together the evaporated milk, egg product, 3 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and nutmeg. Arrange the bread slices in a single layer in prepared baking dish. Pour egg product mixture evenly over slices. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
2. Combine crushed shredded wheat biscuit and melted butter; sprinkle evenly over the bread slices. Bake, uncovered, in a 375 degree F oven about 30 minutes or until light brown.
3. Meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar, and 1/2 teaspoon cinnamon. Serve with French toast. Makes 6 servings.
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We often hear about Thousand Island dressing recipes but do we know the preparations that are entailed in making this particular type of dressing recipe? Here is a simple recipe that ets you in on how to create a thousand island salad dressing recipe.
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INGREDIENTS
* 1 cup mayonnaise or salad dressing
* 1/4 cup chili sauce
* 2 hard-cooked eggs, chopped
* 2 tablespoons chopped green onion
* 2 tablespoons chopped celery
* 4 1/2 teaspoons finely chopped onion
* 1 teaspoon paprika
* 1/2 teaspoon salt
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DIRECTIONS
1. Combine all the ingredients of this recipe together in a bowl and chill. Serve over your favorite salad. |
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| Purchased hoisin sauce and canned plums make this Asian appetizer extra easy. |
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INGREDIENTS
1 16-ounce can whole unpitted purple plums
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons bottled hoisin sauce
1 teaspoon grated fresh ginger
2 tablespoons sesame seed, toasted
2 pounds chicken wings with drumettes (about 24 pieces)
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DIRECTIONS
1. For sauce, drain plums, reserving liquid. Pit plums. In a food processor bowl or blender container, combine the pitted plums, reserved plum liquid, the orange juice concentrate, hoisin sauce, soy sauce, ginger, and the 1/4 teaspoon pepper. Cover and process or blend until mixture is nearly smooth.
2. Transfer the mixture to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened. Stir in the sesame seed.
3. Prepare grill for indirect grilling; test for medium heat above the pan. Sprinkle wings with salt and pepper; place wings in a single layer on the rack over the pan.
4. Cover and grill for 20 minutes or until an instant-read thermometer inserted into thickest portion of a wing reads 180 degree F and juices run clear. Brush wings occasionally with sauce during grilling. Heat any remaining sauce and pass with wings. Makes 8 to 10 servings.
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