3 cups all purpose flour
2 cups granulated sugar
2 Tablespoons pumpkin pie spice
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 can pumpkin (15 oz)
1 c. melted butter
2 c. chocolate chips
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
In another bowl, mix egg, pumpkin, and butter. Stir in chips. Pour wet ingredients over dry and fold in until moistened.
You can either use muffin cups or grease the pan, either works. Bake at 350 for 20-25 minutes. Makes about 24 muffins.
Credit: http://rmfo-blogs.com/karibeth/archives/2007/11/21/pumpkin-chocolate-love-and-a-recipe/
Tuesday, April 22, 2008
pasta with cauliflower, walnuts and feta
Serves 6
2 heads cauliflower
1 medium onion
4 cloves garlic
1 pound whole-wheat pasta
Extra-virgin olive oil
Salt and pepper
1 pinch red pepper flakes
White wine vinegar
1/2 lemon
1/2 cup toasted walnuts
4 ounces ricotta salata or feta cheese
Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Put the pasta on to cook.
Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.
Credit: http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/
2 heads cauliflower
1 medium onion
4 cloves garlic
1 pound whole-wheat pasta
Extra-virgin olive oil
Salt and pepper
1 pinch red pepper flakes
White wine vinegar
1/2 lemon
1/2 cup toasted walnuts
4 ounces ricotta salata or feta cheese
Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Put the pasta on to cook.
Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.
Credit: http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/
cranberry, caramel and almond tart
Cranberry, Caramel and Almond Tart
Maury Rubin, chef-owner of City Bakery
Total time: 1 hour, plus 3 1/2 hours chilling and cooling time
Yields: 1 9-inch tart or 12 4-inch tartlets
Standard tart dough
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups unbleached flour
1 tablespoon heavy cream
1. Let the butter sit at room temperature for 15 minutes, until malleable.
2. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.
3. Add the egg yolk and combine until no longer visible.
4. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.
5. Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.
6. Lightly butter a 9-inch pastry ring (or fluted tart pan) and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.
7. Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.
8. To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. Dock the dough with a pastry docker or prick the dough all over with a fork.
9. Put the baking sheet and pastry ring into the freezer for 1 hour.
10. Heat the oven to 350 degrees. Place the baking sheet and ring in the oven and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.
Filling and assembly
1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
1. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.
Credit: http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/
Maury Rubin, chef-owner of City Bakery
Total time: 1 hour, plus 3 1/2 hours chilling and cooling time
Yields: 1 9-inch tart or 12 4-inch tartlets
Standard tart dough
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups unbleached flour
1 tablespoon heavy cream
1. Let the butter sit at room temperature for 15 minutes, until malleable.
2. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.
3. Add the egg yolk and combine until no longer visible.
4. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.
5. Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.
6. Lightly butter a 9-inch pastry ring (or fluted tart pan) and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.
7. Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.
8. To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. Dock the dough with a pastry docker or prick the dough all over with a fork.
9. Put the baking sheet and pastry ring into the freezer for 1 hour.
10. Heat the oven to 350 degrees. Place the baking sheet and ring in the oven and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.
Filling and assembly
1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
1. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.
Credit: http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/
Balsamic Roasted Tomatoes
Ingredients:
4 Roma tomatoes, thickly sliced
2 tablespoons light balsamic vinaigrette
2 tablespoons grated Parmesan
1 tablespoon freshly chopped basil leaves
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.
Credit: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_104802,00.html
4 Roma tomatoes, thickly sliced
2 tablespoons light balsamic vinaigrette
2 tablespoons grated Parmesan
1 tablespoon freshly chopped basil leaves
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.
Credit: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_104802,00.html
Snow Family Mac 'n' Cheese
Ingredients:
1 1/2 cups elbow macaroni
3 T organic butter
3 T flour
2 C organic milk
1/2 t salt
dash pepper
2 C grated organic cheddar cheese
2-4 organic roma tomatoes—sliced
1 C bread crumbs
Instructions:
Preheat oven to 350 degrees F.
Cook pasta until firm.
Melt butter. Blend in flour. Wisk in milk.
Cook at medium until thick.
Add salt and pepper and 1 1/2 cups cheese.
Stir to melt.
Place cooked macaroni in greased baking dish.
Pour sauce in. Top with sliced tomatoes. Sprinkle with cheese and bread crumbs.
Bake for about 35-40 minutes. Start with the lid on and then take it off for about the last about 20 minutes, so the top gets nice and toasty.
Serve with mixed greens or salad.
Credit: http://health.discovery.com/fansites/sara-snow/recipes/mac.html
1 1/2 cups elbow macaroni
3 T organic butter
3 T flour
2 C organic milk
1/2 t salt
dash pepper
2 C grated organic cheddar cheese
2-4 organic roma tomatoes—sliced
1 C bread crumbs
Instructions:
Preheat oven to 350 degrees F.
Cook pasta until firm.
Melt butter. Blend in flour. Wisk in milk.
Cook at medium until thick.
Add salt and pepper and 1 1/2 cups cheese.
Stir to melt.
Place cooked macaroni in greased baking dish.
Pour sauce in. Top with sliced tomatoes. Sprinkle with cheese and bread crumbs.
Bake for about 35-40 minutes. Start with the lid on and then take it off for about the last about 20 minutes, so the top gets nice and toasty.
Serve with mixed greens or salad.
Credit: http://health.discovery.com/fansites/sara-snow/recipes/mac.html
Southwestern Skillet Supper
Ingredients:
1/2 cup uncooked orzo pasta
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup thick and chunky salsa
2 1/2 cups water
1/4 teaspoon hot pepper sauce
1 Package Morningstar Farms Chik Patties Original, cubed
2 tablespoons chopped cilantro
Directions:
Combine all ingredients except M.F. Chik Patties and cilantro in 12-inch frypan. Cook over medium heat, stirring frequently, until mixture starts to boil. Reduce heat, cover, and summer 20 minutes or until pasta is tender.
Stir in M.F. Chik Patties and cilantro. Continue heating 5 minutes longer or until patties are hot. Serve hot.
Credit: www.morningstarfarms.com
1/2 cup uncooked orzo pasta
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup thick and chunky salsa
2 1/2 cups water
1/4 teaspoon hot pepper sauce
1 Package Morningstar Farms Chik Patties Original, cubed
2 tablespoons chopped cilantro
Directions:
Combine all ingredients except M.F. Chik Patties and cilantro in 12-inch frypan. Cook over medium heat, stirring frequently, until mixture starts to boil. Reduce heat, cover, and summer 20 minutes or until pasta is tender.
Stir in M.F. Chik Patties and cilantro. Continue heating 5 minutes longer or until patties are hot. Serve hot.
Credit: www.morningstarfarms.com
Rigatoni with Sweet Potato, Oregano, and Parmesan
Yield: Makes 6 servings
Ingredients:
4 medium sweet potatoes
1 Pound rigatoni
4 Tablespoons olive oil
3 cloves garlic, sliced
6 to 8 fresh oregano stems
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
1 Cup freshly grated Parmesan
Directions:
Preheat oven to 375° F. Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp. Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.
Credit: Cyd McDowell Real Simple, NOVEMBER 2004 http://food.realsimple.com
Ingredients:
4 medium sweet potatoes
1 Pound rigatoni
4 Tablespoons olive oil
3 cloves garlic, sliced
6 to 8 fresh oregano stems
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
1 Cup freshly grated Parmesan
Directions:
Preheat oven to 375° F. Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp. Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.
Credit: Cyd McDowell Real Simple, NOVEMBER 2004 http://food.realsimple.com
Orange Salsa Pork Chops
The salsa and orange juice thicken into a spicy, fruity sauce as the pork simmers. Serve with hot cooked rice.
Prep and cook time: about 50 minutes
Makes: 4 servings
Ingredients:
4 pork center-cut loin chops (each about ¾ inch thick, about 6 oz.) or use Morningstar Chik Patties Original
1 teaspoon salad oil
1 cup orange juice
½ tomato salsa (fresh style is best)
2 tablespoons firmly packed brown sugar
¼ teaspoon ground cumin
¼ teaspoon ground ginger
salt to taste
Directions:
Trim excess fat from pork. Cut into 1-inch cubes. Place a 10- to 12-inch nonstick frying pan over medium-high heat. When pan is hot add oil and pork cubes. Cook until browned on both sides, about 5 minutes total.
Combine orange juice, salsa, brown sugar, cumin and ginger in a bowl or glass measuring cup. Add to pan with pork. Bring to a boil, then reduce heat to low; cover and simmer until pork is tender when pierced, 40 to 45 minutes. Transfer pork to serving dish and keep warm. Boil sauce, uncovered, over high heat until reduced to about 1 cup, about 4 minutes. Add salt to taste.
Serve over hot cooked rice.
Credit: Laura Richardson, RadiantMagazine.com
Prep and cook time: about 50 minutes
Makes: 4 servings
Ingredients:
4 pork center-cut loin chops (each about ¾ inch thick, about 6 oz.) or use Morningstar Chik Patties Original
1 teaspoon salad oil
1 cup orange juice
½ tomato salsa (fresh style is best)
2 tablespoons firmly packed brown sugar
¼ teaspoon ground cumin
¼ teaspoon ground ginger
salt to taste
Directions:
Trim excess fat from pork. Cut into 1-inch cubes. Place a 10- to 12-inch nonstick frying pan over medium-high heat. When pan is hot add oil and pork cubes. Cook until browned on both sides, about 5 minutes total.
Combine orange juice, salsa, brown sugar, cumin and ginger in a bowl or glass measuring cup. Add to pan with pork. Bring to a boil, then reduce heat to low; cover and simmer until pork is tender when pierced, 40 to 45 minutes. Transfer pork to serving dish and keep warm. Boil sauce, uncovered, over high heat until reduced to about 1 cup, about 4 minutes. Add salt to taste.
Serve over hot cooked rice.
Credit: Laura Richardson, RadiantMagazine.com
Fresh California Salsa
Ingredients:
4 large tomatoes, diced
1/2 large onion, minced
3 cloves garlic, chopped
2/3 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
salt to taste
Directions:
In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!
Credit: Allrecipes.com
4 large tomatoes, diced
1/2 large onion, minced
3 cloves garlic, chopped
2/3 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
salt to taste
Directions:
In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!
Credit: Allrecipes.com
Strawberry Heart Pillows
Ingredients:
1 frozen puff pastry sheet (12 of 17.3 oz. package) thawed
1/3 cup strawberry jam / preserves
1 cup thawed cool whip whipped topping divided
4 large strawberries each cut into 4 slices
1 square Baker's Semi-Sweet baking chocolate, melted
Directions:
Preheat oven to 350 degrees F. Unfold pastry, cut into 16 hearts with 2 inch heart shaped cookie cutter.
Place onto ungreased baking sheets.
Bake 20 minutes or until golden brown. Remove to wire racks; cool completely.
Cut each heart horizontally. Inside on half of each heart, top with 1 tablespoon of the whipped topping and a strawberry slice.
Cover with tops of hearts.
Drizzle with chocolate.
Serve immediately or cover and refrigerate up to 1 hour.
Makes 16 servings (1 heart each)
Credit: Unknown
1 frozen puff pastry sheet (12 of 17.3 oz. package) thawed
1/3 cup strawberry jam / preserves
1 cup thawed cool whip whipped topping divided
4 large strawberries each cut into 4 slices
1 square Baker's Semi-Sweet baking chocolate, melted
Directions:
Preheat oven to 350 degrees F. Unfold pastry, cut into 16 hearts with 2 inch heart shaped cookie cutter.
Place onto ungreased baking sheets.
Bake 20 minutes or until golden brown. Remove to wire racks; cool completely.
Cut each heart horizontally. Inside on half of each heart, top with 1 tablespoon of the whipped topping and a strawberry slice.
Cover with tops of hearts.
Drizzle with chocolate.
Serve immediately or cover and refrigerate up to 1 hour.
Makes 16 servings (1 heart each)
Credit: Unknown
Brown Sugar Banana Nut Bread
Ingredients:
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract
4 very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until toothpick inserted into center of loaf comes out clean.
Credit: Allrecipes.com
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract
4 very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until toothpick inserted into center of loaf comes out clean.
Credit: Allrecipes.com
Aunt Edie's Pumpkin Bread
Makes 2 large loafs or seven small loafs (small aluminum tins)
Ingredients:
2 & 2/3 cup sugar
2/3 cup oil
4 eggs
2 cups pumpkin (1 large can of Libby's or 2 small cans)
3 & 1/3 cup of flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
2/3 cup water
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)
Directions:
Preheat oven to 350 degrees. Mix all dry ingredients together except sugar.
Beat sugar, oil, eggs, and water... then add the pumpkin.
Add wet ingredients to the dry ingredients.
Bake for 60 minutes.
Be sure to put a pan of water in bottom of oven for moisture.
Credit: The Reilly's
Ingredients:
2 & 2/3 cup sugar
2/3 cup oil
4 eggs
2 cups pumpkin (1 large can of Libby's or 2 small cans)
3 & 1/3 cup of flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
2/3 cup water
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)
Directions:
Preheat oven to 350 degrees. Mix all dry ingredients together except sugar.
Beat sugar, oil, eggs, and water... then add the pumpkin.
Add wet ingredients to the dry ingredients.
Bake for 60 minutes.
Be sure to put a pan of water in bottom of oven for moisture.
Credit: The Reilly's
Fudge Brownies
Ingredients:
4 ounces unsweetened baking chocolate
1 1/2 sticks butter
2 cups sugar
3 eggs
2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1 cup semi-sweet chocolate chips, divided into 2 portions
7 graham crackers, broken into small pieces (do not crumb)
1 cup mini-marshmallows
Directions:
Microwave unsweetened chocolate and butter for about 2 minutes, or until melted. Stir mixture and add sugar, eggs and vanilla. Mix well. Add flour and salt and mix again. Add in first portion of chocolate chips; stir to combine. Spread mixture into greased and floured, 13x9 inch pan. Bake at 350 degrees for 30 - 35 minutes. After 20 minutes, sprinkle graham crackers, mini-marshmallows and remaining chocolate chips over the top and continue baking. Do not overbake; finished brownies should be very moist.
Serves 4-6
Credit: GilmoreGuide.tv
4 ounces unsweetened baking chocolate
1 1/2 sticks butter
2 cups sugar
3 eggs
2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1 cup semi-sweet chocolate chips, divided into 2 portions
7 graham crackers, broken into small pieces (do not crumb)
1 cup mini-marshmallows
Directions:
Microwave unsweetened chocolate and butter for about 2 minutes, or until melted. Stir mixture and add sugar, eggs and vanilla. Mix well. Add flour and salt and mix again. Add in first portion of chocolate chips; stir to combine. Spread mixture into greased and floured, 13x9 inch pan. Bake at 350 degrees for 30 - 35 minutes. After 20 minutes, sprinkle graham crackers, mini-marshmallows and remaining chocolate chips over the top and continue baking. Do not overbake; finished brownies should be very moist.
Serves 4-6
Credit: GilmoreGuide.tv
Pumpkin Oatmeal Cookies
Creates about 5 dozen cookies.
Ingredients:
1 cup canned pumpkin
1 cup sugar
1 3/4 cups rolled oats
1 egg (beaten)
1 1/2 cups flour
1 teaspoon salt
3/4 cup shortening
1 cup raisins or chopped nuts
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
Directions:
Preheat oven to 400 degrees. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
Add and mix shortening. Stir until mixture is crumbly. Stir in egg, pumpkin, oats adn raisins (or nuts).
Drop teaspoonfuls of dough onto an un-greased cookie sheet.
Bake 12 - 15 minutes or until done.
Credit: Unknown
Ingredients:
1 cup canned pumpkin
1 cup sugar
1 3/4 cups rolled oats
1 egg (beaten)
1 1/2 cups flour
1 teaspoon salt
3/4 cup shortening
1 cup raisins or chopped nuts
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
Directions:
Preheat oven to 400 degrees. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
Add and mix shortening. Stir until mixture is crumbly. Stir in egg, pumpkin, oats adn raisins (or nuts).
Drop teaspoonfuls of dough onto an un-greased cookie sheet.
Bake 12 - 15 minutes or until done.
Credit: Unknown
Mexican Torte
Ingredients:
5 - 8 1/2" flour tortillas
10 oz. package of frozen spinich, thawed and drained
16 oz. tub salsa dip or mix 1 1/2 cup sour cream, 4 oz. cream cheese, 1/4-1/2 cup salsa
1 jar salsa
8 ox. Mexican mix shredded cheese
15 oz. can black beans, drained and rinsed
Directions:
Coat 8 or 9" spring-form pan (or use a casserole dish) with oil. Place 1st tortilla in bottom. Cover with 1/4 cup salsa dip. Put 1/2 spinach over it, then 1/2 cup cheese.
Layer 2nd tortilla, pressing down to even top. Cover with 1/4 cup salsa dip, then black beans, then 1/2 cup cheese.
Layer 3rd tortilla, then 1/4 cup salsa dip, 3/4 cup salsa, then 1/2 cup cheese.
Layer 4th tortilla, then 1/4 cup salsa dip, remaining spinach, then 1/2 cup cheese.
Layer 5th tortilla, then 1/4 cup salsa dip (or more if you have it), the rest of the cheese and spoonfuls of salsa on top.
Put pan on cookie sheet and bake at 350 degrees for about 45 - 50 minutes. Remove from oven and let sit for 20 - 30 minutes before serving.
This recipe is flexible. It's not necessary to use exact amounts.
Credit: Mary Shoemaker
5 - 8 1/2" flour tortillas
10 oz. package of frozen spinich, thawed and drained
16 oz. tub salsa dip or mix 1 1/2 cup sour cream, 4 oz. cream cheese, 1/4-1/2 cup salsa
1 jar salsa
8 ox. Mexican mix shredded cheese
15 oz. can black beans, drained and rinsed
Directions:
Coat 8 or 9" spring-form pan (or use a casserole dish) with oil. Place 1st tortilla in bottom. Cover with 1/4 cup salsa dip. Put 1/2 spinach over it, then 1/2 cup cheese.
Layer 2nd tortilla, pressing down to even top. Cover with 1/4 cup salsa dip, then black beans, then 1/2 cup cheese.
Layer 3rd tortilla, then 1/4 cup salsa dip, 3/4 cup salsa, then 1/2 cup cheese.
Layer 4th tortilla, then 1/4 cup salsa dip, remaining spinach, then 1/2 cup cheese.
Layer 5th tortilla, then 1/4 cup salsa dip (or more if you have it), the rest of the cheese and spoonfuls of salsa on top.
Put pan on cookie sheet and bake at 350 degrees for about 45 - 50 minutes. Remove from oven and let sit for 20 - 30 minutes before serving.
This recipe is flexible. It's not necessary to use exact amounts.
Credit: Mary Shoemaker
Sweet Cream Biscuits
Makes 8 biscuits
Prep-time: 15 minutes
Cook time: 15 minutes
Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
Directions:
Preheat the oven to 450 degrees. In a large bowl, mix together the flour, baking powder, salt and 1/3 cup of the sugar. Add the cream and mix with a wooden spoon until the dry ingredients are just moistened.
With lightly floured hands, form the dough into a ball and knead against the bowl until thoroughly combined and evenly moist.
Transfer the dough to a lightly floured surface. With a floured rolling pin, roll out to a 1/2 inch thickness.
Using a 3 inch round cookie cutter or small glass, cut out the biscuits. Gather the scraps, roll them out and cut out the remaining biscuits. Place the biscuits 1 inch apart on an ungreased baking sheet, sprinkle with remaining 2 tablespoons of sugar and bake until the tops are golden brown, about 15 minutes.
Credit: Rachelraymag.com
Prep-time: 15 minutes
Cook time: 15 minutes
Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
Directions:
Preheat the oven to 450 degrees. In a large bowl, mix together the flour, baking powder, salt and 1/3 cup of the sugar. Add the cream and mix with a wooden spoon until the dry ingredients are just moistened.
With lightly floured hands, form the dough into a ball and knead against the bowl until thoroughly combined and evenly moist.
Transfer the dough to a lightly floured surface. With a floured rolling pin, roll out to a 1/2 inch thickness.
Using a 3 inch round cookie cutter or small glass, cut out the biscuits. Gather the scraps, roll them out and cut out the remaining biscuits. Place the biscuits 1 inch apart on an ungreased baking sheet, sprinkle with remaining 2 tablespoons of sugar and bake until the tops are golden brown, about 15 minutes.
Credit: Rachelraymag.com
Mango and Avocado Salad with Spiced Candied Pecans
Serves: 6
Prep time: 15 minutes
Cook Time: 5 minutes
Ingredients:
1 tablespoon unsalted butter
1 cup pecans
2 teaspoons plus 1 tablespoon granulated sugar
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
8 ounces mixed baby greens
1 ripe but firm avocado, peeled and cut into bite-size cubes
1 ripe but firm mango, peeled and cut into bite-size cubes
Sea salt
Directions:
In a medium skillet, melt the butter. Add the pecans and cook over medium-low heat, stirring frequently, until the nuts turn a deeper brown, 3-5 minutes.
Sprinkle with 2 teaspoons of the sugar and the cayenne and stir just until the sugar dissolves. Turn the nuts onto parchment or wax paper to cool.
In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar.
In a large serving bowl, combine the greens, avocado, mango and pecans. Toss with the dressing and season to taste with salt.
Credit: Rachelraymag.com
Prep time: 15 minutes
Cook Time: 5 minutes
Ingredients:
1 tablespoon unsalted butter
1 cup pecans
2 teaspoons plus 1 tablespoon granulated sugar
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
8 ounces mixed baby greens
1 ripe but firm avocado, peeled and cut into bite-size cubes
1 ripe but firm mango, peeled and cut into bite-size cubes
Sea salt
Directions:
In a medium skillet, melt the butter. Add the pecans and cook over medium-low heat, stirring frequently, until the nuts turn a deeper brown, 3-5 minutes.
Sprinkle with 2 teaspoons of the sugar and the cayenne and stir just until the sugar dissolves. Turn the nuts onto parchment or wax paper to cool.
In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar.
In a large serving bowl, combine the greens, avocado, mango and pecans. Toss with the dressing and season to taste with salt.
Credit: Rachelraymag.com
Carrots, Peas and Cheesy Pasta
Serves: 4
Ingredients:
Salt
1 pound medium or large pasta shells
1 - 8 ounce package cream cheese
1 small onion, peeled
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
2 garlic cloves, smashed
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups milk
1 - 10 ounce box frozen peas and carrots, thawed
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (or more to taste)
freshly ground pepper
10 fresh chives, snipped into short pieces with kitchen scissors
Directions:
Put a large pot of water on to boil and cover it with a lid so the water comes to a boil fast. When the water boils, add salt and the pasta shells and cook until the shells are almost done, 7-8 minutes. Drain the pasta.
Remove the foil wrapping from the cream cheese, place the cheese in a microwavable bowl and soften in the microwave, on high, for 30 seconds.
Grate the onion over a plate. Heat a medium saucepan over medium heat. Add the olive oil and the butter. When the butter melts into the olive oil, scrape the onion and its juice into the butter and add the garlic, then cook for 3 minutes. Using a fork, remove the big hunks of garlic,
Sprinkle the flour into the pan and cook over medium heat for 1 minute, stirring continuously. Whisk in the broth and then the milk. Let the liquid come up to a bubble, then mix in the cream cheese until it melts and blends into the milk and broth completely. Stir in the veggies and simmer over low heat for 5 minutes. Stir the grated Parmigiano-Reggiano cheese into the sauce and remove the pan from the heat. Season to taste with salt and pepper.
Return the hot pasta to the pot it was cooked in and add the sauce with the veggies. Stir together and add more cheese, salt and pepper, if desired. Place the pasta in bowls and top with the chives.
Credit: Rachelraymag.com
Ingredients:
Salt
1 pound medium or large pasta shells
1 - 8 ounce package cream cheese
1 small onion, peeled
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
2 garlic cloves, smashed
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups milk
1 - 10 ounce box frozen peas and carrots, thawed
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (or more to taste)
freshly ground pepper
10 fresh chives, snipped into short pieces with kitchen scissors
Directions:
Put a large pot of water on to boil and cover it with a lid so the water comes to a boil fast. When the water boils, add salt and the pasta shells and cook until the shells are almost done, 7-8 minutes. Drain the pasta.
Remove the foil wrapping from the cream cheese, place the cheese in a microwavable bowl and soften in the microwave, on high, for 30 seconds.
Grate the onion over a plate. Heat a medium saucepan over medium heat. Add the olive oil and the butter. When the butter melts into the olive oil, scrape the onion and its juice into the butter and add the garlic, then cook for 3 minutes. Using a fork, remove the big hunks of garlic,
Sprinkle the flour into the pan and cook over medium heat for 1 minute, stirring continuously. Whisk in the broth and then the milk. Let the liquid come up to a bubble, then mix in the cream cheese until it melts and blends into the milk and broth completely. Stir in the veggies and simmer over low heat for 5 minutes. Stir the grated Parmigiano-Reggiano cheese into the sauce and remove the pan from the heat. Season to taste with salt and pepper.
Return the hot pasta to the pot it was cooked in and add the sauce with the veggies. Stir together and add more cheese, salt and pepper, if desired. Place the pasta in bowls and top with the chives.
Credit: Rachelraymag.com
Macaroni and Cheese
Serves: 8 - 12
Ingredients:
7 tablespoons unsalted butter, plus extra for preparing the baking dish
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 tsp salt
1 pound elbow macaroni
1 cup freshly grated cheddar
1 cup freshly grated Gruyere
1 cup freshly grated Fontina or Emmentaler
1 1/3 cups freshly grated Parmesan
1 cup fresh bread crumbs (optional)
Directions:
Preheat the oven to 350 degrees. Butter a 3 quart ovenproof baking dish.
In a heavy saucepan, melt 6 tablespoons butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, 3 minutes.
Gradually whisk in milk until blended and salt. Bring to a simmer and cook, stirring occasionally, until thick, about 2 minutes.
In a large sauce-pot of salted boiling water, cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl, stir together macaroni, milk mixture, Cheddar, Gruyere, Fontina, and 1 cup Parmesan. Spoon into prepared baking dish and spread evenly.
In a small bowl, combine bread crumbs and remaining 1/3 cup Parmesan; sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into small pieces and scatter over top of bread crumbs; bake until golden brown and bubbling, 25-30 minutes.
Credit: Gourmet Magazine, February 1994
Ingredients:
7 tablespoons unsalted butter, plus extra for preparing the baking dish
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 tsp salt
1 pound elbow macaroni
1 cup freshly grated cheddar
1 cup freshly grated Gruyere
1 cup freshly grated Fontina or Emmentaler
1 1/3 cups freshly grated Parmesan
1 cup fresh bread crumbs (optional)
Directions:
Preheat the oven to 350 degrees. Butter a 3 quart ovenproof baking dish.
In a heavy saucepan, melt 6 tablespoons butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, 3 minutes.
Gradually whisk in milk until blended and salt. Bring to a simmer and cook, stirring occasionally, until thick, about 2 minutes.
In a large sauce-pot of salted boiling water, cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl, stir together macaroni, milk mixture, Cheddar, Gruyere, Fontina, and 1 cup Parmesan. Spoon into prepared baking dish and spread evenly.
In a small bowl, combine bread crumbs and remaining 1/3 cup Parmesan; sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into small pieces and scatter over top of bread crumbs; bake until golden brown and bubbling, 25-30 minutes.
Credit: Gourmet Magazine, February 1994
Oatmeal Cookie Pancakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: about 12 pancakes
Ingredients:
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey for drizzling
Directions:
Tip: If you can not find really ripe bananas, just microwave them for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients together, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Credit: Foodnetwork.com (Rachel Ray)
Cook Time: 12 minutes
Makes: about 12 pancakes
Ingredients:
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey for drizzling
Directions:
Tip: If you can not find really ripe bananas, just microwave them for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients together, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Credit: Foodnetwork.com (Rachel Ray)
Sweet Potato Pie
Ingredients:
2 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar
1 large egg
1 tablespoon fresh orange juice
1 tablespoon honey
1 large sweet potato, cooked and mashed
1/2 12-ounce can evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 9-inch refrigerated piecrust
Heat oven to 350° F.
In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes. Add the egg, honey, and orange juice and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine. Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature.
In Advance: Assemble the pie but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.
Yield: Makes 6 to 8 servings
Credit: RealSimple.com
2 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar
1 large egg
1 tablespoon fresh orange juice
1 tablespoon honey
1 large sweet potato, cooked and mashed
1/2 12-ounce can evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 9-inch refrigerated piecrust
Heat oven to 350° F.
In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes. Add the egg, honey, and orange juice and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine. Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature.
In Advance: Assemble the pie but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.
Yield: Makes 6 to 8 servings
Credit: RealSimple.com
Fruit Danish
Ingredients:
1 8-count tube refrigerated crescent rolls
Flour for the work surface
4 tablespoons cream cheese
4 tablespoons fruit jam
Heat oven to 400° F.
Carefully unroll the dough on a lightly floured surface. Divide along the dotted lines into 4 equal rectangles. Working with 1 rectangle at a time, gently pinch and smooth the dough to eliminate the diagonal dotted lines. Trim the dough along one side to approximate a square. Place 1 tablespoon of cream cheese and 1 tablespoon of jam in the center of each square. Fold each corner to the center of the square, pinching them together. Transfer to a baking sheet. Bake until golden brown, 18 to 20 minutes.
Yield: Makes 4 servings
Credit: RealSimple.com
1 8-count tube refrigerated crescent rolls
Flour for the work surface
4 tablespoons cream cheese
4 tablespoons fruit jam
Heat oven to 400° F.
Carefully unroll the dough on a lightly floured surface. Divide along the dotted lines into 4 equal rectangles. Working with 1 rectangle at a time, gently pinch and smooth the dough to eliminate the diagonal dotted lines. Trim the dough along one side to approximate a square. Place 1 tablespoon of cream cheese and 1 tablespoon of jam in the center of each square. Fold each corner to the center of the square, pinching them together. Transfer to a baking sheet. Bake until golden brown, 18 to 20 minutes.
Yield: Makes 4 servings
Credit: RealSimple.com
Tender Cream Cheese Pastry (Pie Crust)
Ingredients:
(For A Single Crust)
1/2 cup (1 stick) unsalted butter, softened
4 ounces (half an 8-ounce package) full-fat cream cheese, softened
1/4 teaspoon salt
1 tablespoon confectioners' sugar, sifted
1 1/2 cups all-purpose flour
(For A Double Crust)
1 cup (2 sticks) unsalted butter, softened
Once 8-ounce package full-fat cream cheese, softened
1/2 teaspoon salt
2 tablespoons confectioners' sugar, sifted
2 3/4 cups all-purpose flour
Directions:
To make with an electric mixer, combine the butter, cream cheese, and salt into a bowl of a stand mixer fitted with a flat beater attachment. Blend for 30 - 45 seconds on medium-low speed. Stop once or twice, if necessary, to scrape the dough from the beater. Next, add in the confectioners' sugar and the flour, stirring after each addition.
Credit: Unknown
(For A Single Crust)
1/2 cup (1 stick) unsalted butter, softened
4 ounces (half an 8-ounce package) full-fat cream cheese, softened
1/4 teaspoon salt
1 tablespoon confectioners' sugar, sifted
1 1/2 cups all-purpose flour
(For A Double Crust)
1 cup (2 sticks) unsalted butter, softened
Once 8-ounce package full-fat cream cheese, softened
1/2 teaspoon salt
2 tablespoons confectioners' sugar, sifted
2 3/4 cups all-purpose flour
Directions:
To make with an electric mixer, combine the butter, cream cheese, and salt into a bowl of a stand mixer fitted with a flat beater attachment. Blend for 30 - 45 seconds on medium-low speed. Stop once or twice, if necessary, to scrape the dough from the beater. Next, add in the confectioners' sugar and the flour, stirring after each addition.
Credit: Unknown
Tomato and Mango Salsa
Ingredients:
1 large, or 2 smaller Haas avocados, diced
1 large, or 2 smaller mangoes, diced
1/2 medium-sized white onion, diced
15 cherry tomatoes, cut into quarters
1 medium jalapeno, minced
1 clove garlic, minced or pressed
1/2 teaspoon fresh lime zest
juice of 1 lime
1/4 cup cilantro leaves, finely chopped; a few leaves reserves for garnish, if you like
coarse salt and fresh ground pepper to taste
Directions:
Mix all salsa ingredients in medium bowl. Allow flavors to mingle.
Credit: http://foodandpaper.blogspot
1 large, or 2 smaller Haas avocados, diced
1 large, or 2 smaller mangoes, diced
1/2 medium-sized white onion, diced
15 cherry tomatoes, cut into quarters
1 medium jalapeno, minced
1 clove garlic, minced or pressed
1/2 teaspoon fresh lime zest
juice of 1 lime
1/4 cup cilantro leaves, finely chopped; a few leaves reserves for garnish, if you like
coarse salt and fresh ground pepper to taste
Directions:
Mix all salsa ingredients in medium bowl. Allow flavors to mingle.
Credit: http://foodandpaper.blogspot
Philadelphia No-Bake Mini-Cheesecakes
Ingredients:
1 package (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip Whipped Topping
12 Oreo Chocolate Sandwich Cookies or Nilla Wafers
Multi-colored sprinkles (optional)
Directions:
Beat cream cheese and sugar until well blended. Gently stir in whipped topping.
Place cookies on bottom of 12 paper-lined muffin cups.
Spoon cream cheese mixture into muffin cups. Top with multi colored sprinkles. Refrigerate until ready to serve.
Great Substitute: Substitute mini chocolate chips for sprinkles.
Credit: http://cheesecake-recipes.kraftfoods.com/cheesecake_30.html
1 package (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip Whipped Topping
12 Oreo Chocolate Sandwich Cookies or Nilla Wafers
Multi-colored sprinkles (optional)
Directions:
Beat cream cheese and sugar until well blended. Gently stir in whipped topping.
Place cookies on bottom of 12 paper-lined muffin cups.
Spoon cream cheese mixture into muffin cups. Top with multi colored sprinkles. Refrigerate until ready to serve.
Great Substitute: Substitute mini chocolate chips for sprinkles.
Credit: http://cheesecake-recipes.kraftfoods.com/cheesecake_30.html
Blueberry Streusel Muffin
Ingredients:
1 cup (240 ml) milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 cups (420 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces
2 cups (260 grams) fresh or frozen blueberries
1/2 tablespoon grated lemon zest
2 tablespoons (28 grams) unsalted butter, melted
Directions:
Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.
In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later. Gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.
Fill each muffin cup about two-thirds full with the batter using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.
For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes. Place on a wire rack to cool.
Makes 16 - 18 regular-sized muffins.
Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.
Credit: http://victoriousvanilla.blogspot.com/2007/08/blueberry-muffin.html
1 cup (240 ml) milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 cups (420 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces
2 cups (260 grams) fresh or frozen blueberries
1/2 tablespoon grated lemon zest
2 tablespoons (28 grams) unsalted butter, melted
Directions:
Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.
In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later. Gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.
Fill each muffin cup about two-thirds full with the batter using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.
For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes. Place on a wire rack to cool.
Makes 16 - 18 regular-sized muffins.
Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.
Credit: http://victoriousvanilla.blogspot.com/2007/08/blueberry-muffin.html
Twice Baked Potatoes
Ingredients:
8 large baking potatoes
1/4 cup butter or margarine, softened
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 cup milk
grated Parmesan cheese
Paprika
Directions:
Pierce the potatoes with a fork. Bake at 400 degrees F for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set shells aside. In a large bowl, mash pulp; add butter, garlic powder, salt, oregano, cayenne, celery salt and enough milk to make a smooth filling. Stuff or pipe into shells; place in two greased 13-in. x 9-in.x 2-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Credit: http://allrecipes.com/Recipe/Twice-Baked-Potatoes-Supreme/Detail.aspx
8 large baking potatoes
1/4 cup butter or margarine, softened
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 cup milk
grated Parmesan cheese
Paprika
Directions:
Pierce the potatoes with a fork. Bake at 400 degrees F for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set shells aside. In a large bowl, mash pulp; add butter, garlic powder, salt, oregano, cayenne, celery salt and enough milk to make a smooth filling. Stuff or pipe into shells; place in two greased 13-in. x 9-in.x 2-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Credit: http://allrecipes.com/Recipe/Twice-Baked-Potatoes-Supreme/Detail.aspx
Super Duper Zucchini Muffins
Original recipe yield: 12 muffins
Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min
Ingredients:
2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup brown sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Credit: http://allrecipes.com/Recipe/Super-Duper-Zucchini-Muffins/Detail.aspx
Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min
Ingredients:
2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup brown sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Credit: http://allrecipes.com/Recipe/Super-Duper-Zucchini-Muffins/Detail.aspx
Banana Nut Muffins
Ingredients:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts
Directions:
1. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2. Mix in the sugar, egg, and vanilla.
3. Sprinkle the baking soda and salt over the mixture and mix in.
4. Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5. Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Makes 12 muffins.
Credit: http://www.elise.com/recipes/archives/004229banana_nut_muffins.php
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts
Directions:
1. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2. Mix in the sugar, egg, and vanilla.
3. Sprinkle the baking soda and salt over the mixture and mix in.
4. Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5. Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Makes 12 muffins.
Credit: http://www.elise.com/recipes/archives/004229banana_nut_muffins.php
Spicy Turkey Wraps with Strawberry Salsa
Prep Time: 45 Min
Cook Time: 5 Min
Ready In: 50 Min
Yields: 4 servings
Ingredients:
2 pounds turkey tenderloins, cut into 1/2 inch slices (edit me: or use veggie burgers, or veggie chick patties or fake steak / chicken)
1 (1 ounce) package Southwest marinade seasoning
1 pound strawberries, diced
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon fresh lime juice
1 teaspoon sea salt
fresh ground pepper
1 tablespoon vegetable oil
4 (10 inch) jalapeno and cheese flavored tortillas
2 cups fresh baby spinach
1 cup crumbled blue cheese
Directions:
In a medium bowl, toss the turkey with the Southwest marinade seasoning to coat, and allow to stand for 15 minutes.
Meanwhile, prepare a strawberry salsa by stirring together the diced strawberries, red onion, cilantro, jalapeno pepper, and lime juice in a bowl. Season to taste with salt and pepper; set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add turkey, and cook until firm and lightly browned, about 5 minutes. Once done, microwave the tortillas for 30 seconds.
To assemble, evenly divide the cooked turkey onto each tortilla. Top with spinach, blue cheese and strawberry salsa, and roll into a wrap.
Credit: http://allrecipes.com/Recipe/Spicy-Turkey-Wraps-with-Strawberry-Salsa/Detail.aspx
Cook Time: 5 Min
Ready In: 50 Min
Yields: 4 servings
Ingredients:
2 pounds turkey tenderloins, cut into 1/2 inch slices (edit me: or use veggie burgers, or veggie chick patties or fake steak / chicken)
1 (1 ounce) package Southwest marinade seasoning
1 pound strawberries, diced
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon fresh lime juice
1 teaspoon sea salt
fresh ground pepper
1 tablespoon vegetable oil
4 (10 inch) jalapeno and cheese flavored tortillas
2 cups fresh baby spinach
1 cup crumbled blue cheese
Directions:
In a medium bowl, toss the turkey with the Southwest marinade seasoning to coat, and allow to stand for 15 minutes.
Meanwhile, prepare a strawberry salsa by stirring together the diced strawberries, red onion, cilantro, jalapeno pepper, and lime juice in a bowl. Season to taste with salt and pepper; set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add turkey, and cook until firm and lightly browned, about 5 minutes. Once done, microwave the tortillas for 30 seconds.
To assemble, evenly divide the cooked turkey onto each tortilla. Top with spinach, blue cheese and strawberry salsa, and roll into a wrap.
Credit: http://allrecipes.com/Recipe/Spicy-Turkey-Wraps-with-Strawberry-Salsa/Detail.aspx
Strawberry Salsa
Prep Time: 10 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 10 Min
SERVINGS & SCALING
Yields: 4 cups
Ingredients:
1 pint fresh strawberries, sliced
4 roma (plum) tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil
Directions:
In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve!
Credit: http://allrecipes.com/Recipe/Strawberry-Salsa/Detail.aspx
Cook Time: 2 Hrs
Ready In: 2 Hrs 10 Min
SERVINGS & SCALING
Yields: 4 cups
Ingredients:
1 pint fresh strawberries, sliced
4 roma (plum) tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil
Directions:
In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve!
Credit: http://allrecipes.com/Recipe/Strawberry-Salsa/Detail.aspx
Annie's Fruit Salsa and Cinnamon Chips
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 45 Min
Yields: 10 servings
Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges.
Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.
Credit: http://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon-Chips/Detail.aspx
Cook Time: 10 Min
Ready In: 45 Min
Yields: 10 servings
Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges.
Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.
Credit: http://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon-Chips/Detail.aspx
Pumpkin Spice [Hot Chocolate]
Pumpkin Spice [Hot Chocolate]
Prep Time: 2 Min
Cook Time: 5 Min
Ready In: 7 Min
Yields: 1 serving
Ingredients:
2 tablespoons canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons white sugar
1 cup milk
1/4 teaspoon pumpkin pie spice
1 package hot chocolate mix (edit: me)
Directions:
In a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the hot chocolate mix into a mug and pour the pumpkin spiced milk over it.
Credit: http://allrecipes.com/Recipe/Pumpkin-Spice-Latte/Detail.aspx
(edited by me for hot chocolate recipe)
Prep Time: 2 Min
Cook Time: 5 Min
Ready In: 7 Min
Yields: 1 serving
Ingredients:
2 tablespoons canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons white sugar
1 cup milk
1/4 teaspoon pumpkin pie spice
1 package hot chocolate mix (edit: me)
Directions:
In a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the hot chocolate mix into a mug and pour the pumpkin spiced milk over it.
Credit: http://allrecipes.com/Recipe/Pumpkin-Spice-Latte/Detail.aspx
(edited by me for hot chocolate recipe)
LIBBY'S Pumpkin Roll
LIBBY'S® Pumpkin Roll
Estimated Times:
Preparation - 45 min
Cooking - 13 min
Cooling Time - 1 hr refrigerating
Yields - 10
Ingredients:
Cake::
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling::
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions:
For Cake:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Notes:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Credit: http://www.verybestbaking.com/recipes/detail.aspx?ID=32372
Estimated Times:
Preparation - 45 min
Cooking - 13 min
Cooling Time - 1 hr refrigerating
Yields - 10
Ingredients:
Cake::
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling::
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions:
For Cake:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Notes:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Credit: http://www.verybestbaking.com/recipes/detail.aspx?ID=32372
Soft Pumpkin Cookies
Soft Pumpkin Cookies
Estimated Times:
Preparation - 10 min
Cooking - 18 min
Cooling Time - 2 min cooling
Yields - 36 cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 Glaze (recipe follows)
Directions:
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
For Glaze:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Notes:
For a variation add 1/2 cup chocolate chips or nuts to the recipe.
Credit: http://www.verybestbaking.com/recipes/detail.aspx?ID=32364
Estimated Times:
Preparation - 10 min
Cooking - 18 min
Cooling Time - 2 min cooling
Yields - 36 cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 Glaze (recipe follows)
Directions:
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
For Glaze:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Notes:
For a variation add 1/2 cup chocolate chips or nuts to the recipe.
Credit: http://www.verybestbaking.com/recipes/detail.aspx?ID=32364
Quick Pumpkin Pudding
Quick Pumpkin Pudding
Estimated Times:
Preparation - 10 min
Cooling Time - 15 min refrigerating
Yields - 7 servings (1/2 cup each)
Ingredients:
1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 can (15 oz) LIBBY'S® 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
Fat free whipped topping (optional)
Directions:
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.
Credit: http://www.verybestbaking.com/recipes/detail.aspx?ID=28454
Estimated Times:
Preparation - 10 min
Cooling Time - 15 min refrigerating
Yields - 7 servings (1/2 cup each)
Ingredients:
1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 can (15 oz) LIBBY'S® 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
Fat free whipped topping (optional)
Directions:
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.
Credit: http://www.verybestbaking.com/recipes/detail.aspx?ID=28454
Brownie Mosaic Cheesecake
Brownie Mosaic Cheesecake
Adapted from A Piece of Cake, by Susan G. Purdy via Eat
Part One: One Bowl Brownies
Adapted from Baker’s One Bowl Brownies
4 ounces unsweetened chocolate (Baker’s chocolate, optional of course)
¾ cup (1½ sticks) butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour
Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
Cool brownies, then cut* them into ¾- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.
* I find that brownies are fantastically easy to cut once they’ve been refrigerated–you end up with nice clean lines, and in this case, a sharp pizza wheel was especially helpful. Also, brownies taste better cold. I’m just saying.
Part Two: Crumb Crust
Recipe adapted from Gourmet, 1999
I like a doubled crumb crust. I can’t get enough cookie. Below are proportions for one crust with the amounts to double the recipe in parentheses. You know you wanna.
1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers. Or Chocolate Teddy Grahams.
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) sugar
1/8 (1/4 teaspoon to double) teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
Part Three: Cheesecake
Three Cities of Spain Coffeehouse
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.
Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.
Part Four: Ganache Glaze
From Purdy’s original recipe
3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 oz. butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.
Credit: http://smittenkitchen.com/2007/08/alexs-choice/
Adapted from A Piece of Cake, by Susan G. Purdy via Eat
Part One: One Bowl Brownies
Adapted from Baker’s One Bowl Brownies
4 ounces unsweetened chocolate (Baker’s chocolate, optional of course)
¾ cup (1½ sticks) butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour
Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
Cool brownies, then cut* them into ¾- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.
* I find that brownies are fantastically easy to cut once they’ve been refrigerated–you end up with nice clean lines, and in this case, a sharp pizza wheel was especially helpful. Also, brownies taste better cold. I’m just saying.
Part Two: Crumb Crust
Recipe adapted from Gourmet, 1999
I like a doubled crumb crust. I can’t get enough cookie. Below are proportions for one crust with the amounts to double the recipe in parentheses. You know you wanna.
1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers. Or Chocolate Teddy Grahams.
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) sugar
1/8 (1/4 teaspoon to double) teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
Part Three: Cheesecake
Three Cities of Spain Coffeehouse
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.
Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.
Part Four: Ganache Glaze
From Purdy’s original recipe
3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 oz. butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.
Credit: http://smittenkitchen.com/2007/08/alexs-choice/
Pumpkin Ice Cream
Pumpkin Ice Cream
"Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious."
Prep Time: 20 Min
Ready In: 1 Hr
Original recipe yield: 1 - 9x13 inch dish
Ingredients:
1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans or walnuts :)
1/2 gallon vanilla ice cream, softened
36 vanilla wafers
Directions:
In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans or walnuts :).
Fold in ice cream.
Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Credit: http://allrecipes.com/Recipe/Pumpkin-Ice-Cream/Detail.aspx
"Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious."
Prep Time: 20 Min
Ready In: 1 Hr
Original recipe yield: 1 - 9x13 inch dish
Ingredients:
1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans or walnuts :)
1/2 gallon vanilla ice cream, softened
36 vanilla wafers
Directions:
In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans or walnuts :).
Fold in ice cream.
Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Credit: http://allrecipes.com/Recipe/Pumpkin-Ice-Cream/Detail.aspx
Pumpkin Fudge
Pumpkin Fudge
"A twist on chocolate fudge that uses everyone's favorite Thanksgiving vegetable, pumpkin!"
Original recipe yield: 36 servings
Ingredients:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)
Directions:
Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
Credit: http://allrecipes.com/Recipe/Pumpkin-Fudge-2/Detail.aspx
"A twist on chocolate fudge that uses everyone's favorite Thanksgiving vegetable, pumpkin!"
Original recipe yield: 36 servings
Ingredients:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)
Directions:
Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
Credit: http://allrecipes.com/Recipe/Pumpkin-Fudge-2/Detail.aspx
Chicken Skewers with Grilled Mango
Chicken Skewers with Grilled Mango
20 (10- to 12-inch) wooden skewers
3/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground pepper
6 boneless, skinless chicken breast halves (about 2 pounds)
3 large, ripe mangoes
Cooking oil spray
Soak skewers in warm water at least 20 minutes while chicken is marinating.
In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired.
Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.
Yield: Serves 4
Credit: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=633413
20 (10- to 12-inch) wooden skewers
3/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground pepper
6 boneless, skinless chicken breast halves (about 2 pounds)
3 large, ripe mangoes
Cooking oil spray
Soak skewers in warm water at least 20 minutes while chicken is marinating.
In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired.
Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.
Yield: Serves 4
Credit: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=633413
Chickpea Salad
Chickpea Salad
2 tablespoons olive oil
1 pound carrots, peeled and sliced into 1/4-inch rounds
1/2 cup chicken stock
1 15-ounce can chickpeas, drained and rinsed
2 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon lemon juice
1 small red onion, thinly sliced (1 cup)
8 cups watercress, washed and dried
In a large sauté pan, heat 1 tablespoon of the oil. Add the carrots and cook over medium-high heat for 5 minutes. Reduce heat to low, add 1/4 cup of the chicken stock, cover, and cook until the liquid is absorbed, 6 to 7 minutes. Add the chickpeas, cumin, and paprika and cook over medium heat, stirring, for 2 minutes. Add the remaining stock and cook, uncovered, until the liquid is absorbed, 2 to 3 minutes. Remove from heat. Add the lemon juice, onion, watercress, and the remaining olive oil and toss well. Serve warm or at room temperature.
Can be made up to 2 days ahead. Cover and refrigerate.
Yield: Makes 8 servings
Credit: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=610493
2 tablespoons olive oil
1 pound carrots, peeled and sliced into 1/4-inch rounds
1/2 cup chicken stock
1 15-ounce can chickpeas, drained and rinsed
2 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon lemon juice
1 small red onion, thinly sliced (1 cup)
8 cups watercress, washed and dried
In a large sauté pan, heat 1 tablespoon of the oil. Add the carrots and cook over medium-high heat for 5 minutes. Reduce heat to low, add 1/4 cup of the chicken stock, cover, and cook until the liquid is absorbed, 6 to 7 minutes. Add the chickpeas, cumin, and paprika and cook over medium heat, stirring, for 2 minutes. Add the remaining stock and cook, uncovered, until the liquid is absorbed, 2 to 3 minutes. Remove from heat. Add the lemon juice, onion, watercress, and the remaining olive oil and toss well. Serve warm or at room temperature.
Can be made up to 2 days ahead. Cover and refrigerate.
Yield: Makes 8 servings
Credit: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=610493
Mint Ice Cream Freeze
Servings: Makes 10
Ingredients:
- 2 1/2 cups (about 22) finely ground creme-filled chocolate sandwich cookies
- 3 tablespoons butter or margarine, melted
- 1 2/3 cups (10 oz package) Nestle Toll House Swirled Semi-Sweet Chocolate & Mint Morsels, divided
- 1 container (1.75 quarts) Edy's Grand Mint Chocolate Chip Ice Cream, slightly softened
- Chocolate Flavor Nestle Nesquick Calcium Fortified Syrup
Directions:
Line 13x9 inch baking pan with plastic wrap or foil with edges hanging over sides. Mix crumbs and butter in small bowl. Press onto bottom of prepared pan. Sprinkle 1 cup morsels over crumb crust. Scoop ice cream over morsels; spread evenly with knife or small spatula. Sprinkle with remaining morsels and press down lightly. Freeze for about 2 hours.
To serve: let stand for 5 minutes. Lift dessert out of pan; remove plastic wrap. Cut into squares. Drizzle with Nesquick syrup.
Credit: Nestle Toll House Recipe Card
Ingredients:
- 2 1/2 cups (about 22) finely ground creme-filled chocolate sandwich cookies
- 3 tablespoons butter or margarine, melted
- 1 2/3 cups (10 oz package) Nestle Toll House Swirled Semi-Sweet Chocolate & Mint Morsels, divided
- 1 container (1.75 quarts) Edy's Grand Mint Chocolate Chip Ice Cream, slightly softened
- Chocolate Flavor Nestle Nesquick Calcium Fortified Syrup
Directions:
Line 13x9 inch baking pan with plastic wrap or foil with edges hanging over sides. Mix crumbs and butter in small bowl. Press onto bottom of prepared pan. Sprinkle 1 cup morsels over crumb crust. Scoop ice cream over morsels; spread evenly with knife or small spatula. Sprinkle with remaining morsels and press down lightly. Freeze for about 2 hours.
To serve: let stand for 5 minutes. Lift dessert out of pan; remove plastic wrap. Cut into squares. Drizzle with Nesquick syrup.
Credit: Nestle Toll House Recipe Card
Alicia's No Bake Cookies
Ingredients:
- 1 cups sugar
- 1/2 cup cocoa
- 1/2 cup milk
- 1 stick margarine
- pinch of salt
Beat above ingredients for 1 1/2 minutes. Then remove from heat and add the following ingreidents...
- 3 cups quick oats
- 1/2 cup peanut butter
- 1 teaspoon vanilla
Credit: Alicia (Joanna's roommate)
- 1 cups sugar
- 1/2 cup cocoa
- 1/2 cup milk
- 1 stick margarine
- pinch of salt
Beat above ingredients for 1 1/2 minutes. Then remove from heat and add the following ingreidents...
- 3 cups quick oats
- 1/2 cup peanut butter
- 1 teaspoon vanilla
Credit: Alicia (Joanna's roommate)
Spaghetti Squash
Spaghetti Squash::
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Credit: http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Credit: http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx
Country Potatoes with Arugula and Dijon Shallot Vinaigrette
Country Potatoes with Arugula and Dijon Shallot Vinaigrette::
Makes 4 cups; total time: 1 hour
Boil and Chill:
- 1 1/4 pound red potatoes, quartered
Whisk Together:
- 3 T. Shallots, minced
- 3 T. white wine vinegar
- 2 T. Olive Oil
- 1 T. Dijon mustard
- 1 t. sugar
- salt / pepper to taste
- Saute in 2 T. Olive Oil; toss with chilled potatoes, dijon vinaigrette, 3 cups arugula
Directions:
Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day ahead).
Whisk shallots, vinegar, oil, mustard, sugar, salt and pepper together in a large bowl until combined.
Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown until crisp, about 10-15 minutes more and arugula until coated.
Makes 4 cups; total time: 1 hour
Boil and Chill:
- 1 1/4 pound red potatoes, quartered
Whisk Together:
- 3 T. Shallots, minced
- 3 T. white wine vinegar
- 2 T. Olive Oil
- 1 T. Dijon mustard
- 1 t. sugar
- salt / pepper to taste
- Saute in 2 T. Olive Oil; toss with chilled potatoes, dijon vinaigrette, 3 cups arugula
Directions:
Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day ahead).
Whisk shallots, vinegar, oil, mustard, sugar, salt and pepper together in a large bowl until combined.
Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown until crisp, about 10-15 minutes more and arugula until coated.
Wake Up Breakfast Bars
Wake Up Breakfast Bars::
Ingredients:
- 1/3 c. brown sugar
- 1/3 c. honey
- 1 1/2 c. peanut butter
- 1/2 t. cinnamon
- 5 c. bran - flakes cereal (I used Special K.)
- 1 package (6 oz.) dried cranberries (I used dried cherries)
Directions:
1) Line a 9x9x2 inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 c. cranberries until coated.
2) Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3) To serve, use foil to lift mix from pan; cut into squares. Will keep for 3 days in fridge. Makes 12 - 16 squares.
Credit: Unknown
Ingredients:
- 1/3 c. brown sugar
- 1/3 c. honey
- 1 1/2 c. peanut butter
- 1/2 t. cinnamon
- 5 c. bran - flakes cereal (I used Special K.)
- 1 package (6 oz.) dried cranberries (I used dried cherries)
Directions:
1) Line a 9x9x2 inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 c. cranberries until coated.
2) Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3) To serve, use foil to lift mix from pan; cut into squares. Will keep for 3 days in fridge. Makes 12 - 16 squares.
Credit: Unknown
Banana-Spice Muffins with Walnut Streusel Topping
Makes 12 muffins, total time: 45 minutes
Combine:
- 2 c. all-purpose flour
- 1/2 c. sugar
- 2 t. ground cinnamon
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. ground cardamom
- 1/4 t. ground nutmeg
- 1/4 t. salt
Whisk together, stir in:
- 1 c. low-fat vanilla yogurt
- 1/2 c. ripe banana, mashed
- 2 egg yolks (reserve whites)
- 3 T. unsalted butter, melted
Whip; fold in:
- 2 egg whites
Stir together:
- 1/4 c. walnuts, toasted and chopped
- 2 T. all-purpose flour
- 3 T. brown sugar
- 1 T. unsalted butter, melted
- 1/2 t. ground cinnamon
Directions:
Preheat oven to 400 degrees; line a muffin pan with paper or foil liners, then coat with non-stick spray (this way, the liner will easily peel away from muffins after baking).
Combine 2 cups flour, sugar, 2 t. cinnamon, nutmeg, and salt in a large bowl.
Whisk together yogurt, banana, egg yolks, and butter together in a bowl until smooth, then stir into dry ingredients to combine. Whip whites in a bowl with a hand mixer to stiff peaks; fold into the batter. Fill each well of the muffin tin 3/4 full.
Stir remaining ingredients for the streusel topping in a small bowl; divide evenly among the muffins.
Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.
Credit: Unknown
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