tag:blogger.com,1999:blog-73198040444209846242024-03-14T01:15:07.363-05:00It's All About the RecipeShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-7319804044420984624.post-83585429518186579682014-12-21T11:30:00.001-06:002014-12-21T11:30:16.168-06:00Mocha EggnogIngredients<br />
5 cups chocolate milk<br />
4 cups eggnog<br />
1 cup heavy whipping cream, divided<br />
2 tablespoon instant coffee granules<br />
2-1/2 teaspoons vanilla extract<br />
1 teaspoon rum extract<br />
<br />
Directions<br />
In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through.<br />
<br />
Remove from the heat; stir in extracts.<br />
<br />
In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.<br />
<br />
Yield: 2-1/2 quarts.<br />
<br />
<br />
Source: <a href="http://www.tasteofhome.com/recipes/mocha-eggnog/">http://www.tasteofhome.com/recipes/mocha-eggnog/</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-16154280082086960892014-12-17T00:00:00.000-06:002014-12-21T11:27:49.656-06:00Christmas Crack (Chocolate Saltine Toffee) RecipeIngredients:<br />
Cooking spray<br />
35 to 40 saltine crackers<br />
2 sticks (1 cup) butter<br />
1 cup light brown sugar<br />
8 ounces semisweet chocolate chips (about 1 1/3 cups)<br />
<br />
Directions:<br />
Preheat the oven to 425 degrees F.<br />
<br />
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.<br />
<br />
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.<br />
<br />
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.<br />
<br />
Recipe adapted from <a href="http://www.foodnetwork.com/chefs/trisha-yearwood.html" target="_blank">Home Cooking with Trisha Yearwood </a>(c) Clarkson Potter 2010ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-25330884370711400822014-12-14T00:00:00.000-06:002014-12-14T10:36:25.289-06:00Candy Cane FudgeIngredients<br />
1 teaspoon plus 4 tablespoons butter, divided<br />
39 miniature candy canes, crushed (about 1 cup)<br />
1-1/2 cups semisweet chocolate chips<br />
1 can (14 ounces) sweetened condensed milk, divided<br />
4 ounces white baking chocolate, chopped<br />
1 teaspoon cream of tartar<br />
<br />
Directions<br />
1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside.<br />
2. In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes.<br />
3. Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer.<br />
4. Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares. Yield: about 1-3/4 pounds.<br />
<br />
Note: This recipe was tested in a 1,100-watt microwave.<br />
<br />
<br />
Read more: <a href="http://www.tasteofhome.com/recipes/candy-cane-fudge/">http://www.tasteofhome.com/recipes/candy-cane-fudge/</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-87414555125454349002014-12-10T00:00:00.000-06:002014-12-10T21:59:57.296-06:00Peppermint Bark Cheesecake18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)<br />
3 Tbsp. butter, melted<br />
30 starlight mints, divided<br />
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1 cup sugar<br />
4 eggs<br />
1 pkg. (4 oz.) BAKER'S White Chocolate, melted<br />
1/4 tsp. peppermint extract<br />
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided<br />
2 cups thawed COOL WHIP Whipped Topping<br />
<br />
HEAT oven to 325°F.<br />
<br />
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.<br />
<br />
MEANWHILE, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.<br />
<br />
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.<br />
<br />
SPREAD cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.<br />
<br />
Source: <a href="http://www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-155124.aspx">www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-155124.aspx</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-89833133241301334582014-11-27T00:00:00.000-06:002014-12-10T22:00:52.091-06:00Thanksgiving TurkeyINGREDIENTS:<br />
1 14- to 16-pound turkey<br />
Kosher or sea salt and freshly ground black pepper<br />
1 large yellow onion (about 12 ounces), coarsely chopped<br />
2 large carrots, peeled and cut into 1-inch lengths<br />
2 large stalks celery, cut into 1-inch lengths<br />
4 large, fresh sage leaves<br />
3 sprigs fresh thyme<br />
1 1/2 cups water<br />
1/2 cup unsalted butter, melted (1 stick)<br />
<br />
DIRECTIONS:<br />
1. Remove the turkey from the refrigerator 1 hour before you plan to cook it. Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavity of the bird. Set aside. Trim off the tail and set aside. Pull off any pockets of fat attached to the skin near the opening of the chest cavity and discard. Pat turkey dry with paper towels. Have ready a large roasting pan with a nonstick roasting rack, preferably V-shaped, set in the pan.<br />
<br />
2. Thirty minutes before you plan to roast the turkey, position an oven rack on the lowest level in the oven. Preheat oven to 500 degrees.<br />
<br />
3. While the oven is heating, sprinkle the inside of the chest and neck cavities with a little salt and pepper. Put half of the onion, carrots and celery inside the chest cavity. Scatter the rest evenly on the bottom of the roasting pan. Stuff the sage and two of the thyme sprigs inside the cavity. Put the third sprig of thyme in the roasting pan. Add the water to the pan.<br />
<br />
4. Tuck the turkey wing tips back and under the wings so they lay close to the chest. Cut a 12-inch piece of kitchen twine and bring the legs together, wrapping the twine around the ends (knobs) of the legs to secure them. Tie a knot and trim any extra length of string. Use a small metal skewer or toothpick to secure the neck skin so it doesn't flop open. Use a pastry brush to brush the turkey with half of the butter. Sprinkle the turkey on all sides with a little salt and pepper.<br />
<br />
5. Place the turkey, breast side up, on the rack. Roast for 30 minutes. Lower the oven temperature to 350 degrees. Baste the turkey with the pan juices, and roast an additional 30 minutes. Baste with pan juices. Continue to roast, basting with pan juices after 45 minutes. After another 45 minutes, baste with the remaining butter. Tent the turkey loosely with foil if the breast is browning too much. The turkey is done when an instant-read thermometer registers 165 degrees.<br />
<br />
6. When the turkey is done, transfer it to a carving board or serving platter and cover the breast loosely with aluminum foil. Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set. Warm the platter you plan to serve the turkey on.<br />
<br />
7. Carve the turkey and serve immediately. Tent the rest of the turkey with foil to keep warm. Remove the rest of the turkey from the carcass later for some fine leftovers.<br />
<br />
Source: <a href="http://www.oregonlive.com/">http://www.oregonlive.com</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-13491516968417463102014-11-23T00:00:00.000-06:002014-12-07T11:37:25.071-06:00Crock Pot Maid Rites3 lbs Ground Beef<br />
1 small Onion, chopped<br />
1 Beef Bouillon Cube<br />
1 Chicken Bouillon Cube<br />
1 1/2 cups Water<br />
2 tbsp Brown Sugar<br />
2 tbsp Apple Cider Vinegar<br />
2 tbsp Worcerterschire Sauce<br />
1 tbsp Soy Sauce<br />
Large Hamburger Buns<br />
Pickles<br />
Mustard<br />
<br />
Add the first nine ingredients to the crock pot. Stir together to combine ingredients and break up the ground beef. Cook on High for 4 hours. Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together. Serve on hamburger buns.<br />
<br />
Source: http://debbiesmidwesternkitchen.com/2014/01/15/crock-pot-iowa-maid-rites/ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-84877725860833729822013-12-16T00:00:00.000-06:002013-12-14T12:41:34.763-06:00Red Velvet Espresso and Cream Swirled BrowniesCream Cheese Swirl Layer<br />
1 package (8 oz) cream cheese, softened <br />
1 egg <br />
1/2 cup sugar <br />
1 tablespoon Gold Medal® all-purpose flour <br />
1 tablespoon vanilla <br />
<br />
Brownie Layer<br />
1 box Betty Crocker® Original Supreme Premium brownie mix <br />
Water, vegetable oil and eggs called for on brownie mix box <br />
2 teaspoons instant espresso coffee powder <br />
1 bottle (1 oz) red food color <br />
<br />
Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.<br />
<br />
Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.<br />
<br />
Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.<br />
<br />
Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.<br />
<br />
Source: <a href="http://www.bettycrocker.com/recipes/red-velvet-espresso-and-cream-swirled-brownies/284548d2-df7b-4d2a-bb43-4c1a2fbe02b1">www.bettycrocker.com</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-48407256054120521592013-12-15T00:00:00.000-06:002013-12-14T12:41:20.276-06:00Tater Tot Breakfast Casserole1 lb bacon , diced, cooked and drained<br />
12 eggs<br />
½ cup milk<br />
32 ounces tater tots<br />
2 cups cheddar cheese , shredded<br />
1 pinch salt<br />
1⁄8 teaspoon pepper<br />
<br />
Directions:<br />
Place cooked bacon in the bottom of a 13 x 9 pan. Cover with tater tots. Beat eggs, milk, salt and pepper. Pour over tater tots. Top with cheese.<br />
<br />
Bake at 350 degrees for 1 hour.<br />
<br />
<br />
Source: <a href="http://www.food.com/recipe/tater-tot-breakfast-casserole-293657#ixzz1q4WLz9e5" target="_blank">http://www.food.com</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-41799837261718552692013-12-14T00:00:00.000-06:002013-12-14T12:40:47.330-06:00Chocolate-Cherry Whipped Sammies2 Kellogg's® Pop-Tarts® Hot Fudge Sundae toaster pastries<br />
2 tablespoons hot fudge ice cream topping<br />
6 maraschino cherries, well drained and halved<br />
1/2 cup frozen reduced-fat non-dairy whipped topping, thawed<br />
<br />
Directions<br />
1. Cut KELLOGG'S POP-TARTS HOT FUDGE SUNDAE toaster pastries in half. Spread ice cream topping on unfrosted sides of 2 toaster pastry pieces. Top with cherries. Carefully spread whipped topping over cherries. Top with additional toaster pastry pieces, unfrosted sides down. Lightly press together, making two "sandwiches".<br />
<br />
2. Individually wrap "sandwiches" in plastic wrap. Freeze at least 3 hours or until firm.<br />
<br />
Source: <a href="http://www.poptarts.com/recipes/chocolate-cherry-whipped-sammies">www.poptarts.com/recipes/chocolate-cherry-whipped-sammies</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-70179297935259322212013-12-13T00:00:00.000-06:002013-12-08T15:21:55.627-06:00Mississippi Mud CakeCake<br />
1 cup butter<br />
1/2 cup cocoa<br />
2 cups sugar<br />
4 large eggs , slightly beaten<br />
1 1/2 cups all-purpose flour<br />
1 dash salt<br />
1 teaspoon vanilla extract<br />
1 1/2 cups pecans (optional)<br />
4 cups mini marshmallows<br />
<br />
Chocolate frosting<br />
1 (16 ounce) package powdered sugar , sifted<br />
1/2 cup milk<br />
1/3 cup cocoa<br />
1/4 cup softened butter<br />
<br />
Directions:<br />
Preheat oven to 350°F. Lightly grease a 9x13 inch pan. Melt the butter in a medium saucepan. Add the cocoa and stir. Remove from the heat. Pour butter mixture into a mixing bowl and add sugar and eggs. Mix until blended. Add the vanilla. Mix in the flour and salt.Stir in the pecans. Put batter into prepared pan and cook for 35 minutes or until done.<br />
<br />
Remove from oven and sprinkle with marshmallows. Cool in the pan on a wire rack.<br />
<br />
For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.<br />
<br />
<br />
Read more: <a href="http://www.food.com/recipe/mississippi-mud-cake-67117" target="_blank">http://www.food.com/recipe/mississippi-mud-cake-67117</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-18825297784168709742013-12-12T00:00:00.000-06:002013-12-08T15:21:38.503-06:00Oatmeal Brownies2 1/2 cups quick-cooking or old-fashioned oats <br />
3/4 cup Gold Medal® all-purpose flour <br />
3/4 cup packed brown sugar <br />
1/2 teaspoon baking soda <br />
3/4 cup butter or margarine, softened <br />
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix <br />
1/4 cup water <br />
1/4 cup vegetable oil <br />
1 to 2 eggs <br />
1/2 cup chopped nuts <br />
<br />
Directions:<br />
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, with shortening or cooking spray.<br />
<br />
Mix oats, flour, brown sugar and baking soda in medium bowl; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.<br />
<br />
Stir brownie mix, pouch of chocolate syrup, water, oil and 1 egg for fudgelike brownies (or 2 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Stir in nuts. Carefully spread over baked layer; sprinkle with reserved oat mixture.<br />
<br />
Bake 40 to 45 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours. For brownies, cut into 8 rows by 5 rows. Store tightly covered. <br />
<br />
Source: <a href="http://www.bettycrocker.com/recipes/oatmeal-brownies">http://www.bettycrocker.com/recipes/oatmeal-brownies</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-47618441917836589132013-12-11T00:00:00.000-06:002013-12-08T15:21:22.916-06:00Dipped Strawberries1 quart fresh strawberries with stems<br />
1-2/3 cups vanilla or white chips<br />
2 tablespoons shortening, divided<br />
1 cup (6 ounces) semisweet chocolate chips<br />
<br />
Directions<br />
Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.<br />
<br />
Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set.<br />
<br />
Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.<br />
<br />
Source: <a href="http://www.tasteofhome.com/Recipes/Dipped-Strawberries">http://www.tasteofhome.com/Recipes/Dipped-Strawberries</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-60504313647923524082013-12-10T00:00:00.000-06:002013-12-08T15:18:17.769-06:00Chocolate Eclair Cake<a href="http://www.justapinch.com/recipes/dessert/cake/chocolate-eclair-cake-6.html#.UMNnyrvSpqE.blogger">Chocolate Eclair Cake Recipe</a><br />
<br />
Ingredients<br />
- 2 small boxes french vanilla pudding<br />
- 3 c milk<br />
- 1 8 oz. tub cool whip<br />
- 1 bx graham crackers<br />
- 1 jar(s) hot fudge topping<br />
- 1 jar(s) maraschino cherries<br />
<br />
Directions<br />
1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy. Line the bottom of a 9x13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth. Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or overnight, for best results. ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-53724154723906240512013-12-09T00:00:00.000-06:002013-12-08T15:17:54.602-06:00Tree Trim Trail MixSource: <a href="http://spoonful.com/recipes/tree-trim-trail-mix">http://spoonful.com/recipes/tree-trim-trail-mix</a><br />
<br />
<b>Ingredients:</b><br />
8 cups freshly popped corn<br />
1 cup walnuts, toasted at 350° for 5 minutes<br />
1/3 cup maple syrup<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon kosher salt<br />
Pinch of baking soda<br />
1 cup dried cranberries<br />
<br />
<b>Directions:</b><br />
Heat the oven to 300°. Grease a large, rimmed baking sheet. Mix the popcorn and nuts in a large, well-oiled bowl.<br />
<br />
Bring the syrup, cinnamon, and salt to a boil in a small pot set over medium heat. Let the mixture boil for 4 minutes, swirling the pan occasionally. Turn off the heat and add the baking soda, stirring until the mixture is creamy. Pour the mixture over the popcorn and stir well.<br />
<br />
Spread the popcorn on the baking sheet and bake until it's dry to the touch, about 15 minutes. Let the popcorn cool for 20 minutes, then mix in the cranberries and serve. ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-91906615085420986422013-12-08T00:00:00.000-06:002013-12-08T15:17:28.490-06:00Cranberry Fig Relish<b>Ingredients</b><br />
1/2 cup dried figs, stems removed<br />
2 cups fresh or frozen cranberries*<br />
1 tablespoon snipped fresh mint leaves (optional)<br />
1/2 cup orange marmalade<br />
1 tablespoon balsamic vinegar<br />
<br />
<b>Directions</b><br />
In a food processor or using a hand food chopper, process or chop figs until they are in large pieces. Add cranberries and process or chop until mixture is coarsely chopped. Transfer to a medium bowl; if desired, add mint.<br />
<br />
In a small bowl stir together marmalade and vinegar. Add to cranberry mixture; mix well. Cover and chill for at least 2 hours.<br />
<br />
**If using frozen cranberries, measure them while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.**<br />
<br />
Make-Ahead Directions:<br />
<br />
Prepare as directed. Place in an airtight container. Seal; chill for up to 3 days. Or label and freeze for up to 6 months. Thaw overnight in the refrigerator.<br />
<br />
<br />
<br />
Source: <a href="http://www.bhg.com/recipe/cranberry-fig-relish/">www.bhg.com/recipe/cranberry-fig-relish/</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-28863333454560990852013-12-07T00:00:00.000-06:002013-12-08T15:17:00.906-06:00Melting Snowmen Cookie BallsSource: <a href="http://www.kraftrecipes.com/recipes/melting-snowmen-cookie-balls-128120.aspx#.UMN7FXGmDRg.blogger">Melting Snowmen Cookie Ball </a><br />
<br />
<b>Ingredients:</b><br />
1 pkg. (8 oz.) Cream Cheese, softened<br />
24 Nutter Butter Cookies, finely crushed (about 3 cups)<br />
2 pkg. (6 squares each) Baker's White Chocolate, melted<br />
48 Mini Oreo Bite Size Cookies<br />
2 Tbsp. decorating icing<br />
<br />
<b>Directions: </b><br />
<br />
MIX cream cheese and cookie crumbs until well blended.<br />
<br />
SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.<br />
<br />
REFRIGERATE 1 hour or until firm. Keep refrigerated.ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-50807751783173917782013-12-06T00:00:00.000-06:002013-12-08T15:17:08.659-06:00Sticky Toffee PuddingSource:<a href="http://www.foodnetwork.com/recipes/anne-burrell/sticky-toffee-pudding-recipe/index.html">Sticky Toffee Pudding</a><br />
<br />
<b>Ingredients</b><br />
<br />
<b>Pudding:</b><br />
2 cups pitted dates<br />
3/4 cup dark spiced rum<br />
1 teaspoon vanilla extract<br />
3 1/2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon ground cinnamon<br />
Pinch salt<br />
2 cups brown sugar<br />
1 stick butter, at room temperature, plus extra for baking dish<br />
3 eggs, separated<br />
<br />
<b>Toffee Sauce:</b><br />
<br />
3 sticks butter<br />
1 1/2 cups brown sugar<br />
1/2 cup brandy<br />
Heavy cream, whipped, for topping, optional<br />
<br />
<b>Directions:</b><br />
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.<br />
<br />
For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.<br />
<br />
Sift together the flour, baking powder, cinnamon and salt.<br />
<br />
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.<br />
<br />
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.<br />
<br />
For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.<br />
<br />
To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.<br />
<br />
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.<br />
<br />
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-78807569248839048422013-12-05T00:00:00.000-06:002013-12-08T15:15:30.853-06:00Peanut Butter Chocolate Rice Krispie Treats2 c. Sugar<br />
2 c. Corn syrup<br />
18 oz. Peanut butter<br />
8 c. Rice Krispies<br />
6 oz. Butterscotch morsels<br />
6 oz. Semi-sweet chocolate chips<br />
<br />
Directions<br />
Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature<br />
<br />
Source: <a href="http://www.fastrecipes.com/recipe/peanut-butter-chocolate-rice-krispie-treats-2009051835391/">www.fastrecipes.com/recipe/peanut-butter-chocolate-rice-krispie-treats-2009051835391/</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com1tag:blogger.com,1999:blog-7319804044420984624.post-24108153828898436052013-12-04T00:00:00.000-06:002013-12-08T15:15:08.922-06:00Banana Nut Elvis Wrap8 tablespoons peanut butter <br />
4 (6-inch) whole-wheat wraps<br />
2 bananas <br />
8 teaspoons honey <br />
40 baby carrots <br />
<br />
Directions:<br />
Spread 2 tablespoons peanut butter on bottom third of each of wrap, leaving a 2-inch border on each side. Top each wrap with 1/2 of a banana, sliced, and about 2 teaspoons honey. Roll up wrap, slice in half, and serve immediately. <br />
<br />
Source: <a href="http://www.myrecipes.com/recipe/banana-nut-elvis-wrap-50400000111426/" target="_blank">www.myrecipes.com</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-39205837187680115622013-12-03T00:00:00.000-06:002013-12-08T15:14:50.250-06:00Chocolate, Cranberry and Oat Bars1 cup dried cranberries<br />
1/4 cup orange juice<br />
1-1/2 cups flour<br />
1-1/2 cups quick-cooking oats<br />
1 tsp. CALUMET Baking Powder<br />
1/4 tsp. salt<br />
3/4 cup margarine, softened<br />
1-1/2 cups packed brown sugar<br />
2 eggs<br />
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped<br />
1/2 cup chopped PLANTERS Pecans<br />
<br />
Directions:<br />
HEAT oven to 350ºF.<br />
<br />
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.<br />
<br />
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.<br />
<br />
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.<br />
<br />
Source: <a href="http://www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx">www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-31576106807964414042013-12-02T00:00:00.000-06:002013-12-08T15:14:35.996-06:00Peanut Butter Wrap<br />
2 tablespoons peanut butter<br />
10 inches flour tortillas<br />
1/2 cup chopped apple<br />
1 teaspoon brown sugar<br />
1/4 teaspoon cinnamon<br />
<br />
Spread tortilla with peanut butter. Scatter the apple on top. Combine the brown sugar and cinnamon and sprinkle over apples. Roll up tightly and wrap with plastic wrap. Chill 1 hoursShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-12018156492176771742013-12-01T00:00:00.000-06:002013-12-08T15:14:22.326-06:00Peanut Butter & Jelly Muffins2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
3/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
2 eggs<br />
3/4 cup thawed apple juice concentrate<br />
1/2 cup reduced-fat chunky peanut butter<br />
1/4 cup fat-free milk<br />
3 tablespoons butter, melted<br />
1/3 cup strawberry spreadable fruit<br />
<br />
Directions<br />
In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.<br />
<br />
Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.<br />
<br />
Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.<br />
<br />
Source: <a href="http://www.tasteofhome.com/Recipes/Peanut-Butter--n--Jelly-Muffins">www.tasteofhome.com/Recipes/Peanut-Butter--n--Jelly-Muffins</a>ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-91675325193285068682013-11-30T00:00:00.000-06:002013-12-08T15:13:02.350-06:00Baked Beans2 lbs canned pork and beans<br />
1/2 c. maple syrup<br />
1 t. dijon mustard<br />
1 onion, chopped<br />
1 t. ketchup<br />
6 bacon slices<br />
<br />
Mix all of the ingredients together. Pour into a covered 2-quart baking dish. Bake for 45 minutes at 325. Remove the cover and bake for 15 minutes longer.ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-91007612746018472362013-11-29T00:00:00.000-06:002013-12-08T15:12:35.990-06:00Vegetable Mac & Cheese1 1/2 cups dried tubular pasta, such as elbow macaroni<br />
3 medium carrots, peeled and cut diagonally into 1/4-inch slices<br />
10 oz. of frozen or fresh broccoli, stems sliced, florets separated<br />
1/2 cup frozen peas, thawed<br />
1 cup low-fat plain cottage cheese<br />
1 tbsp. Dijon mustard (country style)<br />
1/4 tsp. Tabasco sauce<br />
Salt and pepper to taste<br />
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)<br />
4 oz. part-skim mozzarella cheese, coarsely shredded<br />
1 tbsp. grated Parmesan cheese<br />
<br />
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.<br />
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.<br />
<br />
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0tag:blogger.com,1999:blog-7319804044420984624.post-78215622058177914642013-11-27T17:50:00.000-06:002013-11-19T17:51:28.893-06:00Thanksgiving StuffingINGREDIENTS:<br />
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble,buy unflavored croutons or bread cubes<br />
4 tablespoons butter<br />
2 onions, diced<br />
2 celery stalks, diced<br />
1/4 cup minced fresh parsley leaves<br />
1 teaspoon dried sage, rubbed between fingers<br />
1 teaspoon dried thyme leaves<br />
3/4 teaspoon salt<br />
1/2 teaspoon ground black pepper<br />
2 cups low-sodium chicken broth<br />
2 large eggs<br />
<br />
DIRECTIONS:<br />
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.<br />
<br />
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.<br />
<br />
Source: <a href="http://www.allrecipes.com/">www.allrecipes.com</a><br />
<br />ShannonWhttp://www.blogger.com/profile/09592896126190427893noreply@blogger.com0