Baking Betties

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2006-12-28T17:20:00.000-08:00

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Butter Cookie Snowmen

2006-12-08T14:45:00.001-08:00

1 cup butter, softened
1/2 cup sugar
1 tablespoon milk
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
Red and yellow paste food coloring
Miniature chocolate chips

DIRECTIONS

In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well. Gradually add flour. Remove 1/3 cup of dough to a small bowl; tint with red food coloring. Repeat with 1/3 cup of dough and yellow food coloring; set aside.

For snowmen, shape white dough into 24 balls, 1-1/4 in. each; 24 balls, about 1/2 in. each; and 24 balls, about 1/8 in. each. For bodies, place large balls on two ungreased baking sheets; flatten to 3/8-in. thickness. Place 1/2-in. balls above bodies for heads; flatten.

Shape red dough into 24 balls, 1/8 in. each, and 24 triangles. Place triangles above heads for hats; attach 1/8-in. white balls for tassels. Place red balls on heads for noses. Divide the yellow dough into 24 pieces; shape into scarves and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325° for 13-16 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 2 dozen.

Soft & Chewy Chocolate Bites

2006-12-07T09:16:00.000-08:00

4 squares BAKER'S Unsweetened Baking Chocolate

3/4 cup (1-1/2 sticks) butter

2 cups sugar

3 eggs

1 tsp. vanilla

2 cups flour

PREHEAT oven to 350°F. 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; mix well. Refrigerate 1 hour, or until dough is easy to handle.

SHAPE dough into 1-inch balls; place, 2 inches apart, on greased baking sheets.
BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely.

Tip For best results, use butter. If using margarine, add an additional 1/2 cup flour.

Chocolate Glazed

Microwave 1 tub (8 oz.) thawed COOL WHIP Whipped Topping and 6 squares BAKER'S Semi-Sweet Baking Chocolate on HIGH 1 min.; stir. Microwave an additional 30 sec. or until chocolate is melted and mixture is shiny and smooth. Let stand 15 min. to thicken. Spread or drizzle over cooled cookies. Let stand 40 min. or until glaze is set.

Nut Topped

Press 1 PLANTERS Pecan or Walnut Half onto each warm cookie as soon as they it comes out of oven (while still on baking sheet).

Caramel Topped

Press a halved KRAFT Caramel into each warm cookie.

Peppermint Topped

Press coarsely chopped candy canes or peppermint candies into warm cookies.

Make Ahead
Place balls of uncooked dough on wax paper-covered baking sheet; freeze until firm. Transfer to freezer-weight resealable plastic bag; freeze up to 3 months. Bake frozen dough 10 min. or just until set. (No need to thaw first.)

Chocolate Mint Divinity

2006-12-06T05:19:00.000-08:00

Ingredients

2 7-ounce bars milk chocolate

2-1/2 cups sugar

1/2 cup light-colored corn syrup

1/2 cup water

2 egg whites

2 squares (2 ounces) unsweetened chocolate, melted and cooled

1/2 teaspoon peppermint extract

1/4 cup crushed peppermint candies

Directions

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Make-Ahead Tip:

Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

Chocolate Squares

2006-12-06T05:15:00.000-08:00

Ingredients

2 12-oz. pkg. semisweet chocolate pieces

1/2 cup whipping cream

1/4 cup butter

1 tsp. unsweetened cocoa powder

1/4 to 1/2 tsp. ground cinnamon

Melted semisweet chocolate (about 1 oz.) or chocolate decorating icing

Red cinnamon candies

Directions
1. Line an 8x8x2-inch baking pan with nonstick foil (or use regular foil and lightly coat with nonstick cooking spray), extending foil over edges of pan. Set aside.

2. In a medium saucepan combine 2 packages chocolate pieces, whipping cream, and butter; cook and stir over low heat just until melted. Pour into prepared pan. Cover and chill 2 hours or until very firm.

3. Use foil to lift chocolate bars from pan. With a sharp knife cut into 1 to 1-1/2-inch pieces. In a small bowl combine cocoa powder and cinnamon. Sprinkle cocoa mixture on squares. Attach red cinnamon candies to chocolates with melted chocolate or chocolate decorating icing. To wrap, line a miniature tart pan with foil paper; place chocolates in pan. Makes 48 to 60 pieces.

Good Cheer Holiday Crunch

2006-12-06T05:09:00.000-08:00

Ingredients

1-1/2 cups powdered sugar

1/2 tsp. ground nutmeg

8 cups bite-size corn or rice square cereal

1 cup white baking pieces

1/2 cup cashew butter or smooth peanut butter

1/4 cup butter, cut up

1/4 tsp. vanilla

1-1/2 cups lightly salted cashews

1-1/3 cups dried cherries or cranberries and/or chopped dried apricots (about 6 oz.)

Directions
1. In a very large plastic bag combine powdered sugar and nutmeg; set aside. Place cereal in a very large bowl; set aside.

2. In a medium saucepan combine white baking pieces, cashew butter, and butter. Stir over low heat until baking pieces and butter are melted. Remove from heat. Stir in vanilla.

3. Pour butter mixture over cereal mixture; carefully stir until cereal is evenly coated. Cool slightly. Add cereal mixture, half at a time, to powdered sugar mixture in bag and shake to coat. Add nuts and fruit. Shake just until combined. Pour into shallow baking pan lined with waxed paper to cool. Store in an airtight container up to 2 days. Makes about 14 cups (twenty-eight 1/2-cup servings).

Kids Version:

Prepare as above, except substitute 1/4 cup unsweetened cocoa powder for the nutmeg; peanuts for the cashews; dried fruit bits for the dried cherries; and peanut butter for the cashew butter.

Mixed-Nut Brittle

2006-12-06T05:05:00.000-08:00

Ingredients

1/2 cup sugar

1/2 cup light-color corn syrup

1/2 cup salted mixed nuts or peanuts

1 tablespoon butter

1/2 teaspoon vanilla

1/2 teaspoon baking soda

Directions

1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice.

2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave).

3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp).

4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound.

5. To Store: Layer pieces between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.

Simple Fudge

2006-12-06T05:01:00.000-08:00

1-1/2 cups sugar

1 5-ounce can (2/3 cup) evaporated milk

1/2 cup butter

2 cups tiny marshmallows

1 cup semisweet chocolate pieces or chopped bittersweet chocolate

1/2 cup chopped walnuts

1/2 teaspoon vanilla

Directions
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.

3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.

4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).

Peanut Butter-Chocolate Fudge:

Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.

Microwave Directions:

In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

Easy Candy-Bar Treats

2006-12-06T04:53:00.000-08:00

Ingredients

1/2 cup butter

1/3 cup unsweetened cocoa powder

1/4 cup packed brown sugar

1/4 cup milk

3-1/2 cups sifted powdered sugar

1 teaspoon vanilla

30 vanilla caramels, unwrapped

1 tablespoon water

2 cups unsalted peanuts

1/2 cup semisweet chocolate pieces

1/2 cup milk chocolate pieces

Directions
1. Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

2. In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.

3. In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.

4. In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

Stove-top directions:

In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan. In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan. In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer. Continue as directed.

Candy Cane Bark

2006-12-06T04:49:00.000-08:00

Ingredients

6 ounces chopped chocolate-flavor candy coating

3 ounces chopped milk chocolate bar

6 ounces chopped vanilla-flavor candy coating

3 ounces chopped white chocolate baking squares

1/4 cup crushed peppermint candy canes

Directions

1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.

3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.

To Store: Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

Toffee Butter Crunch

2006-12-06T04:46:00.000-08:00

Ingredients

1/2 cup coarsely chopped almonds or pecans, toasted

1 cup butter

1 cup sugar

3 tablespoons water

1 tablespoon light-colored corn syrup

3/4 cup semisweet chocolate pieces

1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

Candy-Box Caramels

2006-12-06T04:41:00.000-08:00

Ingredients

1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils

48 short plastic or wooden skewers (optional)

1 14-ounce package vanilla caramels (about 48), unwrapped

2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions

1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.

2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.

3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.

4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.

Santa Pancakes

2006-12-05T17:09:00.000-08:00

2 cups biscuit/baking mix

1 teaspoon ground cinnamon

2 eggs, beaten

1 cup milk

1 teaspoon vanilla extract

2 medium bananas, sliced

18 semisweet chocolate chips

1 can (21 ounces) cherry pie filling

Whipped cream in a can

DIRECTIONS

In a large bowl, combine baking mix and cinnamon. Combine the eggs, milk and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Place pancakes on individual plates. For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half; place on either side of pancake. For nose, remove nine cherries from pie filling; place one in the center of each pancake. Spoon 1/4 cup pie filling above pancake for hat. Use whipped cream to spray the beard, hat brim and pom-pom. Yield: 9 servings.

Peanut Butter Christmas Mice

2006-12-05T04:52:00.000-08:00

INGREDIENTS

1 cup creamy peanut butter

1/2 cup butter (no substitutes), softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup peanut halves

2 tablespoons green and red M&M miniature baking bits

4 teaspoons miniature semisweet chocolate chips

Cake decorator holly leaf and berry candies

60 to 66 pieces red shoestring licorice (2 inches each)

DIRECTIONS

In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.

Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely.

Yield: about 5 dozen.

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Berry Cute Santas

2006-12-04T16:59:00.000-08:00

As you may have noticed our sidebar recipe finder is missing. I had a problem with blogger. So Luna and I decided to move to Wordpress. As soon as it is up we will give you all the new addy. Till then I will still post here. So to find a recipe you will have to look in the archives for recipes. SORRY ABOUT THAT.

INGREDIENTS

1 loaf (10-3/4 ounces) frozen pound cake, thawed

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners' sugar

12 red-frilled toothpicks

12 large strawberries, cut in half widthwise

24 miniature semisweet chocolate chips

12 fudge-covered cream-filled chocolate sandwich cookies

DIRECTIONS

Cut twelve 1-in. cubes from pound cake (save remaining cake for another use). For icing, in a small mixing bowl, beat cream cheese and confectioners' sugar on high speed until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert a #18 star tip. Fill bag with icing.

For each Santa, thread a frilled toothpick through a pointed strawberry half, then through a cake cube and a second strawberry half. For eyes, place a dab of icing on the bottoms of two chocolate chips; press onto cake. Pipe icing to form beards and to add fur brims below strawberry hats. Place each Santa on a cookie; serve immediately. Yield: 1 dozen.

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Banana Split Torte

2006-12-03T16:19:00.000-08:00

I got this recipe from my Mother in law. Chiphead and I went to our Aquarium Club Christmas Party today and I brought this and Cookie Dough Cheesecake recipe is in the archives June 10th. Some wanted the recipe so I am going to post it.

1/2 c. butter

2 c. graham cracker crumbs

2 tbsp. sugar

1/2 c. butter

2 eggs

2 c. sifted powdered sugar

5 bananas, sliced

1 lg. can crushed pineapple, drained

8 oz. Cool Whip

1/3 c. chopped nuts

1/2 c. Stemed cherries

Mix graham cracker crumbs and butter and pat into bottom of 13 x 9 x 2 pan

Combine first 3 ingredients of filling and mix for 15 minutes minimum. Pour onto crust. Top with sliced bananas, then pineapple, then spread with Cool Whip. Sprinkle with nuts and cherries. Chill for 8 hours.

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Angel Food Candy

2006-12-02T22:12:00.000-08:00

I promised someone this recipe. But I can't remember who so here it is.

INGREDIENTS

1 cup sugar

1 cup dark corn syrup

1 tablespoon vinegar

1 tablespoon baking soda

1 pound chocolate almond bark, melted

DIRECTIONS

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. Do not spread candy; mixture will not fill pan. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.

Please be very careful when you add the baking soda. The baking soda will make the mixture rise. Use a nice size pan so it doesn't over flow. This is just like the Angel Food Candy you buy in the store but Cheaper.

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Santa Cupcakes

2006-12-02T21:56:00.000-08:00

INGREDIENTS

1 package (18-1/4 ounces) white cake mix

1 can (16 ounces) or 2 cups vanilla frosting, divided

Red gel or paste food coloring

Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut

DIRECTIONS

Prepare cake batter according to package directions for cupcakes; fill paper-lined muffin cups two-thirds full. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks.

Place 2/3 cup frosting in a bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner. On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place tow chocolate chips for eyes and one red-hot for nose. Gently press coconut onto face for beard. Yield: about 1-1/2 dozen.

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Frosty the Doughman

2006-12-01T17:34:00.000-08:00

9 frozen Texas rolls (2 ounces each), thawed

1 egg, beaten

2 pretzel sticks

2 miniature milk chocolate kisses

Honey

DIRECTIONS

Press together and flatten three rolls into a 5-in. x 4-in. oval, two rolls into a 4-in. x 3-in. oval and one and a half rolls into a 3-in. x 2-in. oval. Arrange ovals in a snowman shape on a greased baking sheet. With a sharp knife, cut a large smile on face and pull apart to allow for rising.

Shape half of a roll into a 4-in. rope; flatten slightly and place above head for hat brim. Flatten one roll into a 2-1/2-in. x 1-1/2-in. rectangle; place above brim. Make a narrow cut 1/2 in. above the brim for a hat band. Divide remaining roll into two pieces (discard one piece or bake separately). Divide remaining piece of dough into thirds. Roll two pieces into 1-1/2-in. x 1-in. ovals for mittens; place on baking sheet. Divide remaining piece in half; roll each strip into a rope and flatten slightly. Place strips under ovals. Cut into the side of each oval at a downward angle toward the center. Tuck the tip under to form a round thumb; spread thumb and mitten apart to allow for rising.

Cover all dough with plastic wrap that has been sprayed with nonstick cooking spray. Let rise in a warm place until doubled, about 30 minutes. Reopen mouth with a knife. Brush with egg. Bake snowman at 350° for 20 minutes and mittens for 14 minutes or until golden brown. Cool on a wire rack. Insert pretzel sticks into mittens and position on snowman. Dip bottoms of chocolate kisses in honey and position on face for eyes. Yield: 1 snowman with 2 small mittens.

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Gingerbread Ranch House

2006-11-27T17:59:00.000-08:00

1 cup butter, softened

2 cups packed brown sugar

1/3 cup plus 1 tablespoon light corn syrup

2 eggs

6 cups all-purpose flour

4 teaspoons baking powder

4 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

20 green apple hard candies, crushed

2 egg whites

2-2/3 cups confectioners' sugar

1/4 teaspoon cream of tartar

8 to 10 drops green gel food coloring

Pastry tips-round #5 and star #16

Covered board (15 inches x 13 inches):

3 red and 4 brown miniature M&M's, divided

60 sticks cinnamon gum, divided

21 squares cheese-flavored snack crackers

2 peppermint sticks

Malted milk balls

Holly berry and leaf-shaped sprinkles

2 pretzel rods

2 large sourdough pretzel twists

White sprinkles

2 caramel-filled chocolate candies

4 curved chocolate slices (Swoops), divided

2 thin pretzel sticks

Light bulb-shaped sprinkles

DIRECTIONS

In a large mixing bowl, cream butter and brown sugar. Beat in corn syrup and eggs. Combine the next five ingredients; gradually add to creamed mixture. Divide into three portions. With a lightly floured rolling pin, roll out one portion of dough directly onto a greased baking sheet to 1/4-in. thickness.

With a sharp knife, cut out four 6-1/4-in. x 4-in. rectangles for ranch house sides and roof pieces. On two pieces, score two 2-1/2-in. high x 1-1/2-in. wide window outlines.
Roll out second portion of dough. Position front and back wall patterns on dough; cut out. Score windows and door window on front. Cut out one 6-1/2-in. x 2-1/2-in. rectangle for porch awning.

Bake at 400° for 10-12 minutes or until lightly browned. While still warm, place patterns over baked dough; trim. Cut out windows completely; cool. (Save cutouts for another use.)
Place front and side walls on a foil-lined baking sheet. Spoon 2 teaspoons crushed hard candies into each window cutout. Bake at 400° for 3-4 minutes or until candy is melted. Cool completely on baking sheet before removing.

For icing and assemble: In a mixing bowl, beat egg whites, confectioners' sugar and cream of tartar on low for 1 minute. Beat on medium for 6-8 minutes or until stiff. Tint 3/4 cup icing green. Cover; refrigerate until ready to use.

Cut a small hole in the corner of a pastry or plastic bag; insert #5 tip. Add some of the white icing. (Press plastic wrap over surface of unused icing and refrigerate between uses.) Pipe icing along base and sides of front wall and one side wall. Position at right angles to each other and place on covered board;prop with small cans. Repeat with second side section and back. Let dry; remove cans. Trim edges of windows, door window and door frame with icing. For doorknob, attach a red M&M with icing.

For roof: Pipe icing along top edge of house. Position roof pieces; let dry. For roof tiles, cut 50 sticks of gum into thirds widthwise. Pipe and icing line 1/2 in. from bottom of one side of roof. Curve gum pieces and press along icing; repeat until one horizontal row is finished. Repeat six times, slightly overlapping each row until one roof piece is covered.

Repeat on other side. Pipe a thick line of icing along top roof seam. Using the same technique, place final row of gum pieces at right angle to direction of roof tiles; let dry.

For porch and awning: On covered board in front of ranch house, spread white icing into a 7-1/4-in. x 3-1/4-in. rectangle. Press cheese crackers 1/8 in. apart into icing; let dry. Pipe two mounds of icing 1 in. from the front of porch corners. Position peppermint sticks upright in mounds; let dry, propping if necessary. Pipe additional icing on peppermint stick tops and along one long edge of awning piece.

Press long frosted edge against facade and over peppermint sticks; let dry. Pipe icing over top of awning. Press nine whole sticks of gum side by side lengthwise into icing; curve ends down.
For antlers: Secure malted milk ball to a small piece of waxed paper with a dab of icing; pipe two antlers. Let dry; carefully peel away waxed paper. Center antlers above awning; attach holly berry and leaf sprinkles with icing.

For cacti: Break a third off each pretzel rod; discard. For the arms (branches), break curved sides off pretzel twists and attach to sides of rods with icing; let dry. Using green icing and #16 tip, pipe small stars to completely cover one side of each cactus.

Add white sprinkles; let dry. Turn over and repeat. Pipe white icing mouths; add remaining red M&M's for tongues. Attach brown M&M's for eyes; let dry.

For hats, place caramel-filled chocolate candies inside curved center of two chocolate slices; pipe a hatband of icing to secure. Attach holly berry and leaf sprinkles; let dry.

For rocking chair: Break pretzel sticks in half for chair legs. Attach with icing to the bottom of one chocolate slice; let dry. For rockers, cut remaining stick of gum in half lengthwise. Pipe a small amount of icing on tips of chair legs; attach gum strips and curve slightly. Let dry; invert. Pipe icing along back short side of chair seat; press remaining chocolate slice into icing for chair back. Let dry.

For finishing touches: Carefully pipe swags of icing along tops of side windows, along edge of awning and around awning posts. Add light bulb sprinkles. Position cacti on board next to house and secure with icing; prop with small cans. Place hats on cacti. Place rocking chair in front of porch.

Icing is for decorative purposes only because of the uncooked egg whites. If ranch house will be eaten, substitute a royal icing recipe using meringue powder.

Gingerbread House

2006-11-26T00:51:00.000-08:00

INGREDIENTS

DOUGH:

1/2 cup butter or margarine, softened

3/4 cup packed dark brown sugar

3/4 cup dark molasses

1 egg

2 teaspoons ground ginger

1 teaspoon ground cloves

1/4 teaspoon salt

3-1/2 to 4 cups all-purpose flour

DIRECTIONS

In a mixing bowl, beat butter until fluffy. Beat in sugar, molasses, egg, ginger, cloves and salt until well mixed. Gradually add lour, 1 cup at a time, until dough can be formed into a ball. Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until smooth and not sticky, adding more flour if needed. Cover and chill several hours or overnight.
Meanwhile, referring to diagrams below, cut patterns out of a shoe box or cardboard. Line a baking sheet with foil and lightly grease foil. Lay a damp towel on the counter; place prepared pan on towel (to prevent slipping). Using a heavily floured rolling pin, roll out half of the dough directly on the baking sheet to a rectangle about 1/8-in. thick. Position the patterns at least 1/2 in. apart on dough. Cut out two of each pattern piece with a sharp knife or pizza cutter; remove pattern. Remove dough scraps; cover and save to re-roll if needed.
Bake at 350° for 15 minutes or until edges just begin to brown. Do not overbake. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie if necessary. Cool 10 minutes or until pieces begin to firm up. Carefully remove to a wire rack to cool completely. Repeat with remaining dough and patterns. Dough scraps may be cut into gingerbread people and used to decorate house.

ICING AND ASSEMBLY:

4 cups (1 pound) confectioners' sugar

3 tablespoons meringue powder

5 to 6 tablespoons warm water

Decorating bag

Large dot (#12) decorating tip

Spice jars

Green food coloring

Starlight mints (shingles)

Caramels (chimney and mailbox base)

Sugar cones (trees)

Thin butter ring cookie (wreath)

Red-hot candies (ornaments on trees, bow on wreath)

Colored sprinkles (decorating wreath and trees)

Red licorice (doorway)

Fruit-stripe gum (shutters and mailbox flag)

Sixlets (window and walkway)

Fruit leather (walkway)

Tootsie Rolls (large for mailbox, small for woodpile)

Thin pretzel stick (mailbox post

Mini pretzel twists (fence)

In a mixing bowl, beat the sugar, meringue powder and 4 tablespoons water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over icing bowl and cover tightly until ready to use. *Meringue powder is available where cake decorating supplies are sold.

To assemble the frame of the house: Test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make them fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on a cutting board or display surface, at least 3-in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.

To add the sides and the back: Squeeze icing on the lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side. Squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners.

To assemble the roof: Working with one side at a time, squeeze icing on the upper edge of the slant on one side of both the front and back pieces. Also squeeze icing on the adjoining side pieces. Carefully place one roof piece on the slants so that the roof's peak is even with the points of the front and back (there will be a small overhang front and back.) Repeat with other roof piece.

To decorate: Add mints to roof, attaching with icing. For the chimney, stack caramels along one side of house, using icing between; top with an icing "smoke cloud". Add green food coloring to a portion of icing; frost sugar cones and butter cookie to make trees and wreath. Decorate with red-hots and sprinkles. Referring to photo and using candies and cookies as directed in list of ingredients, add doorway, wreath, windows, shutters, walkway, trees, logs, mailbox and fence. Yield: 1 house.

Gingerbread Chalet

2006-11-25T22:43:00.000-08:00

1 cup butter (no substitutes), melted

1-1/2 cups packed dark brown sugar

1 egg

2 tablespoons molasses

1 tablespoon dark corn syrup

4 cups all-purpose flour

4 teaspoons ground cinnamon

1 tablespoon ground cloves

2 teaspoons ground nutmeg

2 tablespoons hot brewed coffee

2 teaspoons baking soda

2 egg whites

3-3/4 cups confectioners' sugar

Hot water

15-inch-square display base (heavyduty cardboard or cutting board or piece of plywood, covered with foil wrapping paper or aluminum foil)

Serrated knife or emery board

Green, red and yellow liquid or paste food coloring

Pastry bags or heavy-duty resealable plastic bags

Pastry tips - #10 round, #5 round and #16 star

2 cans (canned goods) from pantry for propping

Colored gumdrops

3 Andes mint candies, unwrapped

Spearmint candies or green gumdrops

Miniature pretzels twists

Additional confectioners' sugar

Cotton ball or batting

DIRECTIONS

In a mixing bowl, combine butter and brown sugar. Add egg, molasses and corn syrup. Combine flour, cinnamon, cloves and nutmeg; gradually add to butter mixture. In a small bowl, combine coffee and baking soda; stir into the dough (dough will be stiff). Trace patterns onto waxed paper and cut out. Lightly coat two baking sheets with nonstick cooking spray. Divide dough in half. Using a lightly floured rolling pin, roll out the dough directly onto the baking sheets to 1/8-in. thickness. Position patters on dough. Using a sharp knife or pizza cutter, cut out according to quantities notes on each pattern piece. Remove patterns. Remove dough scraps; cover, refrigerate and save to reroll if needed. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Use remaining dough for cutout cookies (about 2 dozen).
To make icing: In a mixing bowl, beat egg whites until foamy. Gradually add sugar and a few drops of hot water; beat for 12-15 minutes. If too stiff add additional hot water; if too thin, add more sugar. Place a damp cloth over bowl and cover tightly between uses.

This icing is for decorative purposes only. If the chalet will be eaten, you should substitute an icing recipe using meringue powder instead.

Veggie Turkey Centerpiece

2006-11-19T08:54:00.000-08:00

INGREDIENTS

7 radishes

13 kale leaves, divided

1 medium head cabbage

1 medium carrot, peeled

Toothpicks

2 raisins

2 pimiento strips (1-1/4 inches long)

1 small head red cabbage

12 cherry tomatoes

18 stuffed olives

2 cans (6 ounces each) pitted ripe olives, drained

DIRECTIONS

Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes.

Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body.

From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece . (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece.

Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck.

For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle.

For tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves.

Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate. Yield: 1 centerpiece

Minty Snowmen

2006-11-17T18:39:00.000-08:00

INGREDIENTS

1 tablespoon butter (no substitutes), softened

1 tablespoon light corn syrup

1/2 teaspoon mint extract

1/8 teaspoon salt

1 cup confectioners' sugar

1 drop blue food coloring

1 drop yellow food coloring

1 drop red food coloring

Colored sprinkles and cake decorator candies

DIRECTIONS
In a mixing bowl, combine the butter, corn syrup, extract and salt. Gradually beat in confectioners' sugar. Knead by hand for 1-2 minutes or until mixture becomes pliable.

To 1 tablespoon of dough, add blue food coloring; knead until blended. Add yellow food coloring to another tablespoon of dough and knead. Add red food coloring to and other tablespoon of dough and knead. Leave remaining dough white.

Roll white dough into a log; remove one-fourth of the log and set aside. For the snowmen's bodies, divide the remaining log into 8 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 8 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. Use the colored dough to form hats, scarves and earmuffs as desired. Use colored sprinkle and candies to make eyes, nose and buttons. Yield: 8 snowmen

Christmas Mice

2006-11-16T19:20:00.000-08:00

INGREDIENTS

24 double-stuffed cream-filled chocolate sandwich cookies

1 cup (6 ounces) semisweet chocolate chips

2 teaspoons shortening

24 red maraschino cherries with stems, well drained

24 chocolate kisses

48 sliced almonds

1 small tube green decorative icing gel

1 small tube red decorative icing gel

DIRECTIONS
Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel , pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature.

Classic Pumpkin Pie

2006-11-12T18:59:00.000-08:00

Pastry for 9-inch pie crust

2 eggs, well beaten

1/2 cup firmly packed brown sugar, packed

2 teaspoons Pumpkin Pie Spice

1 tablespoon flour

1/2 teaspoon salt

1 can (15 ounces) pumpkin

1 can (12 ounces) evaporated milk

1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and gradually add evaporated milk, mixing well. Pour into pie crust.

3. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 40 minutes or until knife inserted in center comes out clean. Serve warm or cold. Garnish with whipped cream sprinkled with extra pumpkin pie spice if desired. Store covered in refrigerator.

Mint Iced Chocolate Fudge

2006-11-12T11:16:00.000-08:00

1 box (1 pound) confectioners' sugar

1/2 cup unsweetened cocoa powder

1/2 cup (1 stick) butter

1/4 cup milk

1 1/2 teaspoons Vanilla Extract

1 cup chopped nuts (optional)

1 cup white chocolate chips

2 tablespoons milk

1/4 to 1/2 teaspoon Mint Extract

1/8 teaspoon Green Food Color

1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.

2. Mix sugar and cocoa in large bowl; set aside.

3. Heat butter and milk in small saucepan until butter melts. Remove from heat; add vanilla. Add to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Refrigerate at least 1 hour or until firm.

4. For the mint layer, place white chocolate chips and milk in medium microwavable bowl. Microwave on MEDIUM 1 minute; stir. Microwave additional 15 to 30 seconds, stirring after 15 seconds. Stir in mint extract and green food color. Spread over cooled chocolate layer.

5. Refrigerate 10 to 15 minutes or until firm. Use foil to lift out of pan onto cutting board. Cut into 16 (2-inch) squares. Cut each square diagonally in half, making triangles.

Baked Corn

2006-11-11T17:03:00.000-08:00

This is Chipheads Favorite Holiday dish.

4 eggs, well beaten

1/2 cup milk

2 cans (14.75 ounces each) cream style corn

1 can (11 ounces) whole kernel corn, drained

1/4 cup butter or margarine, melted

1/3 cup sugar

1/2 cup bread crumbs

1 1/2 teaspoons Seasoned Salt

1 tablespoon Minced Onions

1/2 teaspoon Ground Mustard

1. Preheat oven to 350°F. Combine cream style corn, whole kernel corn, and eggs in large bowl. Add mixture of sugar, bread crumbs, minced onion, Season salt, and ground mustard. Stir in milk and melted butter.

2. Pour into greased 3-quart casserole dish. Bake 1 hour, stirring once.

Cranberry Squares

2006-11-06T11:27:00.001-08:00

Do you have a favorite item that was only for a special holiday?
Well this is one my Grandmother use to make. Every Thanksgiving.
If you have a recipe you would like to share please email me and I will post it.

2 (3-ounce) packages raspberry-flavored gelatin

2 cups boiling water

1 (12-ounce) package fresh or frozen cranberries, thawed

2/3 cup orange juice

2 cups sugar

1 (20-ounce) can crushed pineapple in juice

1 teaspoon freshly grated orange peel

1 (3-ounce) package cream cheese, softened

1 cup Heavy Whipping Cream

1 cup miniature marshmallows

Dissolve gelatin in boiling water in large bowl. Set aside.

Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, until well chopped (1 to 2 minutes). Repeat with remaining cranberries and orange juice. Place chopped cranberries into medium bowl.

Stir cranberry mixture and all remaining gelatin ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate until set (6 hours or overnight).

Beat cream cheese in small bowl at medium speed until well mixed. Reduce speed to low; add whipping cream. Beat until well mixed. Increase speed to high. Beat until stiff peaks form. Gently stir in marshmallows by hand.

Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.

Sweet Potatoes With Sugar Pecans

2006-11-06T08:05:00.000-08:00

4 medium orange sweet potatoes or yams, cut into 2-inch chunks

2 tablespoons Butter

1 tablespoon firmly packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon Butter

1/4 cup chopped pecans

2 teaspoons sugar

1/4 cup sliced green onions

Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.

Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.

Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through.

Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.

Just before serving, sprinkle potatoes with pecans and green onions.

To Make Ahead:
Prepare sweet potato mixture and pecans as directed. Do not bake the sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375°F.; bake as directed. Just before serving, sprinkle with pecans and onions.

New York-Style Strawberry Swirl Cheesecake

2006-11-05T18:26:00.000-08:00

1 cup Honey Graham Cracker Crumbs (about 6 Honey Graham Crackers)

3 Tbsp. sugar

3 Tbsp. butter, melted

5 pkg. (8 oz. each) Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup Sour Cream

4 eggs

1/3 cup seedless strawberry jam

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing as directed, using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and Reduced Fat or Light Sour Cream.

Sour Cream 'n Garlic Mashed Potatoes

2006-11-04T16:43:00.000-08:00

2 cups water

1 cup milk

1 tsp. salt

1 tsp. garlic powder

2-2/3 cups instant potato flakes

1 cup Sour Cream

BRING water to boil in medium saucepan; remove from heat. Add milk, salt and garlic powder; stir.
ADD potato flakes and sour cream; mix well. Cook on medium heat until heated through.

Great add ins Stir in a handful of green onion slices or Real Bacon Bits.
Makes a world of different.YUMMY

Turkey with Sausage-Pecan Stuffing

2006-11-02T04:07:00.000-08:00

INGREDIENTS

4 medium onions

1 pound bulk pork sausage

2 packages (6 ounces each) herb stuffing mix

1 package (15 ounces) golden raisins

1 cup pecan halves

6 celery ribs, diced

1/4 teaspoon each dried basil, oregano, curry powder, caraway seed, poultry seasoning, garlic powder, salt and pepper

2-1/2 cups chicken broth

1 turkey (12 to 14 pounds)

Melted shortening

DIRECTIONS
Slice two onions; set aside. Chop remaining onions. In a large skillet, brown sausage and chopped onions. Add herb packet from the stuffing mixes. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes. Place reserved onions inside turkey. Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate.) Skewer openings, tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 185°, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more.) When the turkey begins to brown, baste if needed and cover lightly with foil. Yield: 12-14 servings (12 cups stuffing).

Roasted Turkey

2006-10-31T03:53:00.000-08:00

1 (8 to 10 pound) turkey

salt and freshly ground black pepper

1 medium onion, quartered

1 head garlic, halved

Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage

2 bay leaves

8 tablespoons unsalted butter (1 stick), melted

Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.

Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.

Homemade Caramel Apples

2006-10-28T13:47:00.000-07:00

1 cup finely chopped salted peanuts

1/2 cup Butter

2 cups firmly packed brown sugar

1 cup light corn syrup

Dash salt

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla

10 tart apples, washed, dried

Place peanuts in small bowl. Set aside.

Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Stir in sweetened condensed milk. Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F (20 to 25 minutes). Remove from heat; stir in vanilla.

Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto buttered waxed paper.

If anyone has any good family recipes you use for Thanksgiving. I am looking for some good Thanksgiving recipes. Please email me or Lunastone.
bozettetc@yahoo.com
lunastonedesigns@msn.com
Thank You

Ghost Eater's Queso Blanco

2006-10-26T04:46:00.000-07:00

Dippers Ingredients:

8 (8-inch) flavored tortillas

Dip Ingredients:

1 tablespoon Butter

1 medium (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1/2 pound (2 cups) slice White American Cheese , shredded

1/2 pound (2 cups) slice White Jalapeño Cheese , shredded

1/2 cup milk

1/2 cup Sour Cream

Heat oven to 375°F. Cut tortillas with 2 to 2 1/2-inch Halloween-themed cookie cutters. Place onto large ungreased baking sheet. Spray cut-outs with no-stick cooking spray. Bake for 5 to 7 minutes or until crisp.

Meanwhile, melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium heat until softened (3 to 4 minutes). Reduce heat to low; add cheeses and milk. Cook, stirring occasionally, until cheeses are melted. Add sour cream; mix well. Cook until heated through (1 to 2 minutes).

Serve warm dip with tortilla cut-outs.

Dirt Cake

2006-10-24T12:38:00.000-07:00

Ingredients:

1 package (about 5.9 ounces) chocolate instant pudding and pie filling mix, prepared according to package directions

2 cups (about 45 to 50) chocolate wafer cookies, crushed

2/3 cup Chocolate Flavor Syrup

1 container (8 ounces) frozen whipped topping, thawed

1 package (3 ounces) gummy worms

Directions:
COMBINE cookie crumbs and Chocolate syrup in medium bowl; reserve 1/4 cup.

LAYER half of remaining crumb mixture, half of pudding and half of whipped topping in a large bowl or 8 small bowls. Repeat layers. Sprinkle with reserved crumb mixture; top with gummy worms.

Butterfinger "Eyeballs"

2006-10-24T06:33:00.000-07:00

Ingredients:

Wax paper

1 cup creamy peanut butter (not all-natural)

2 tablespoons butter or margarine, softened

2 cups powdered sugar

1 (2.1 oz.) BUTTERFINGER Candy Bar, finely chopped

2 cups (12-oz. pkg.) Premier White Chips

3 tablespoons vegetable shortening

2 pkgs. (1.7 oz. each) BUTTERFINGER BB'S Candies

1 small tube red decorator icing

Wooden pick or skewer for dipping

Directions:
LINE 2 baking sheets with wax paper.

BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.

MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).

DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

Monster Toes

2006-10-23T21:43:00.000-07:00

1 lb cocktail franks

6-8 flour tortillas

ketchup or mustard

toothpicks

Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a flat toenail.
Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends.
Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
Roll each wiener in a tortilla strip around one end and secure with a toothpick.
Place on a cookie sheet.
Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

Spooky Eyeball Tacos

2006-10-23T21:35:00.000-07:00

1 lb. ground beef

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

12 Taco Shells

3/4 cup Thick 'N Chunky Salsa

3/4 cup Sour Cream

1 can (2-1/4 oz.) sliced pitted ripe olives

MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

FROSTED JACK-O-LANTERNS

2006-10-22T22:30:00.000-07:00

4 large oranges

2 to 3 cups ice cream

4 green gumdrops

Cut slice off top of each orange; reserve slices. Cut around top edge of each orange and membrane, keeping shell intact. Remove orange sections (save and use for juice).

Cut out eyes, nose and mouth from each orange shell starting 1/4 inch below top cut edge. Fill each orange shell with chocolate ice cream, mounding slightly. Replace tops of oranges. Use green gumdrop for stems. Freeze until serving time (at least 2 hours).

Recipe Tip
Cut off a thin slice of peel from bottom of oranges, if necessary to make them stand up.
I use sherbert for a tangy taste.

Cool Spider Cupcakes

2006-10-21T12:26:00.000-07:00

24 baked chocolate cupcakes, paper liners removed

1 tub (8 oz.) Whipped Topping, thawed

1/4 cup chocolate sprinkles

24 pieces (24-inch each) black shoestring licorice

48 small candies

FROST tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles.
CUT each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of each cupcake to create "spider legs." Top with 2 candies for "eyes." Store leftover cupcakes in refrigerator.

Cream Puff Monsters

2006-10-21T12:08:00.000-07:00

INGREDIENTS

3/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons baking cocoa

1 cup water

1/2 cup butter or margarine

4 eggs

1 package (3.9 ounces) instant chocolate pudding mix

2 cups cold milk

Yellow, red, blue and green food coloring

1 can (16 ounces) vanilla frosting

Sprinkles, small candies and slivered almonds

DIRECTIONS

Combine flour, sugar and cocoa; set aside. In a saucepan over medium heat, bring water and butter to a boil; reduce heat to low. Add flour mixture all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by tablespoonfuls at least 2 in. apart onto baking sheets. Bake at 400° for 25-30 minutes or until lightly browned. Lift foil and transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Beat pudding mix and milk according to package directions; chill. When puffs are cool; split and remove soft dough from inside. Spoon pudding into puffs; replace tops. Following food coloring package directions, combine red and yellow to make orange, and red and blue to make purple. Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring. Microwave frosting until thin (not runny). Spoon one or more colors onto puffs. Add sprinkles and candy for eyes; use almonds for teeth or whiskers. Chill. Yield: 2 dozen.

Cream Puff Ghosts

2006-10-14T08:49:00.000-07:00

6 tablespoons butter (no substitutes)

1 teaspoon sugar

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

PUMPKIN FILLING:

2 envelopes unflavored gelatin

1/2 cup cold orange juice

1 cup milk

2/3 cup packed brown sugar

1 can (15 ounces) solid-pack pumpkin

1-1/2 teaspoons pumpkin pie spice

1 cup whipping cream, whipped

Confectioners' sugar

Miniature black jelly beans or chocolate chips

DIRECTIONS
In a saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition.

Continue beating until mixture is smooth and shiny. Drop by 1/3 cupfuls 3 in. apart onto ungreased baking sheets; spread into 4-in. x 3-in. ovals. Using a knife coated with nonstick cooking spray, make a wavy edge at the bottom of the ghost as shown in photo below left. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, in a saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Stir in the milk and brown sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Stir in pumpkin and pumpkin pie spice. Cover and refrigerate for 45-60 minutes or until thickened. Fold in whipped cream.

Split cream puffs in half; remove dough from inside. Set aside 1 to 2 tablespoons of filling for eyes. Spoon remaining filling into cream puffs; replace tops. Dust with confectioners' sugar. Place two small dots of reserved filling on each ghost; top with jelly beans. Serve immediately. Yield: 9 cream puffs.

Chocolate Spiders

2006-10-14T08:42:00.000-07:00

8 squares (1 ounce each) semisweet chocolate

2 cups miniature marshmallows

Black or red shoestring licorice

24 small round candy-coated milk chocolate balls (such as Hersheys or Sixlets)

In a microwave-safe bowl, heat chocolate for 2 minutes at 50% power, stirring after 1 minute. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes. Refrigerate until firm, about 20 minutes. Yield: 2 dozen.

Taffy Apple Salad

2006-10-13T13:02:00.000-07:00

INGREDIENTS

1 can (20 ounces) crushed pineapple

4 cups miniature marshmallows

1 egg, lightly beaten

1/2 cup sugar

1/4 cup packed brown sugar

1 tablespoon all-purpose flour

4-1/2 teaspoons cider vinegar

1 carton (8 ounces) frozen whipped topping, thawed

3 cups diced unpeeled apples

1-1/2 cups lightly salted peanuts, coarsely chopped

DIRECTIONS

Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate.

Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers. Yield: 10-12 servings

Graveyard Dessert Pizza

2006-10-11T18:53:00.000-07:00

1 pkg. (18 oz.) refrigerated sliceable sugar cookies

1 pkg. (8 oz.) Cream Cheese, softened

1/3 cup sugar

2 cups Whipped Topping

3 Creme Sandwich Cookies

4 Chocolate Sandwich Cookies, crushed

1 tsp. decorating icings or gels

1/4 cup FLAKE Coconut

8 Assorted Halloween candies

PREHEAT oven to 350°F. Press cookie dough onto bottom of greased 12-inch pizza pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping. Spread over cooled crust.

DECORATE with remaining ingredients and remaining whipped topping to resemble a graveyard.

How To Create the "Graveyard"
Decorate vanilla sandwich cookies with decorating icings or gels to resemble "tombstones." Stand tombstones on top of the prepared dessert. Surround with crushed cookies, candy corn and candy pumpkins. Drop whipped topping by spoonfuls onto dessert to create "ghosts." Decorate with candies for "eyes." You can also create "grass" by adding a few drops of green food coloring to a resealable plastic bag half filled with coconut. Close bag and shake until coconut is evenly tinted with food coloring.

Caramallow Dip

2006-10-11T00:42:00.000-07:00

4 cups Miniature Marshmallows

25 Caramels (about 1/2 of 14-oz. bag)

1/4 cup evaporated milk

MICROWAVE marshmallows, caramels and evaporated milk in large microwavable bowl on HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.
SERVE warm as a dip with assorted Cookies and fresh fruit dippers.

Use Your Stove
Place marshmallows, caramels and evaporated milk in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Pour into serving bowl. Cool slightly. Serve as directed.

Substitute
Use 1/4 cup milk in place of evaporated milk when preparing this sweet dip.

Graveyard Crunch

2006-10-10T04:22:00.000-07:00

1/4 cup maple-flavored or pancake syrup

2 Tbsp. butter or margarine

1/4 tsp. ground cinnamon

4 cups Cocoa, Fruity or CINNA-CRUNCH PEBBLES Cereal

1 cup Dry Roasted Peanuts

2 cups Miniature Marshmallows

1 cup candy corn

1 cup candy-coated chocolate pieces

PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.
BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.

Substitute
Substitute 1 pkg. (7 oz.) chocolate-covered raisins (about 1 cup) for the candy corn.

Jack-o'-Lantern Mousse

2006-10-08T16:46:00.000-07:00

1-3/4 cups boiling water

1 pkg. (8-serving size) Orange Flavor Gelatin

1 cup cold water

1 cup sliced strawberries

1/2 cup cold milk

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

2 cups thawed Whipped Topping

19 Chocolate Sandwich Cookies

STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour 1-1/2 cups of the gelatin into 9-inch round cake pan sprayed with cooking spray.
Refrigerate 30 minutes until slightly set.
Arrange strawberries in gelatin to resemble a jack-o'-lantern face.
Refrigerate 1-1/2 hours until set but not firm (gelatin sticks to finger when touched).
ADD milk to remaining gelatin; stir until well blended. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping; spoon over gelatin in pan. Arrange cookies in single layer over pudding mixture. (Pan will be full and cookies will form crust when unmolded.) Cover with plastic wrap.
REFRIGERATE 4 hours or until firm. Unmold onto serving plate just before serving.

How To Unmold Dessert
Run small metal spatula around edge of pan. Dip pan in warm water, just to rim, for about 10 seconds. Place serving plate on top of pan. Invert; holding pan and plate together, shake gently to loosen. Carefully remove pan.

Skeleton and Brain Dip

2006-10-06T17:02:00.000-07:00

Lettuce leaves

1 cup Ranch Dressing

2 cups assorted cut-up fresh vegetables, such as bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets

LINE small bowl with lettuce leaves; fill with dressing. Place near one end of a large serving platter.
ARRANGE vegetables in a skeleton shape on platter, using the bowl as the head of the skeleton.

Roasted Pumpkin Seeds

2006-10-05T17:19:00.000-07:00

1/2 cup pumpkin seeds

Butter-flavor cooking spray

1/8 tsp. salt

RINSE seeds; remove any stringy membranes. Place seeds in single layer in 15x10x1-inch baking pan. Let stand at room temperature about 3 hours to dry.

PREHEAT oven to 350°F. Place seeds in single layer in baking pan. Spray generously with cooking spray; sprinkle with salt.

BAKE 8 to 10 minutes or until lightly browned.

Special Extra
Prepare as directed, omitting the salt and choosing one of the following flavorings to toss with each 1/2 cup pumpkin seeds before roasting. Spicy: 2 tsp. GOOD SEASONS Salad Dressing & Recipe Mix. (Try Italian, Cheese Garlic or Oriental Spice Flavor.) Sweet: 2 tsp. maple syrup and 1/2 tsp. ground cinnamon. Increase baking time to 8 to 10 minutes or until golden brown. Cool in pan. Break apart if necessary. Cheesy: 4 tsp. KRAFT 100% Grated Parmesan Cheese.

Spider-Web Pumpkin Cheesecake

2006-10-04T19:46:00.000-07:00

18 Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)

2 Tbsp. butter or margarine, melted

3 pkg. (8 oz. each) Cream Cheese, softened

3/4 cup sugar

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

3 eggs

1 cup Sour Cream

1 square Semi-Sweet Baking Chocolate

1 tsp. butter or margarine

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. \

BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

For easy drizzling, pour melted chocolate into small plastic bag. Snip off a small piece from one of the bottom corners of the bag. Gently squeeze bag to drizzle chocolate over cheesecake as directed.

Banana Pops

2006-10-02T09:08:00.000-07:00

6 medium bananas

12 wooden pop sticks

1 pkg. (8 squares) Semi-Sweet Baking Chocolate

1/3 cup butter or margarine

3 Tbsp. multi-colored sprinkles

CUT bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.

MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.

DIP frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

Spider Cupcakes

2006-10-01T17:39:00.000-07:00

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling

1/3 cup Orange Flavor Sugar-Sweetened Soft Drink Mix

2 Tbsp. hot water

1 can (16 oz.) ready-to-spread white frosting

24 Chocolate Sandwich Cookies

12 pieces black string licorice (32 inch each)

48 miniature candy-coated chocolate pieces

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

DISSOLVE drink mix in hot water. Stir into frosting until blended. Frost cupcakes, reserving some frosting for attaching candies.

CUT each licorice piece into sixteen 2-inch pieces; set aside. Place 1 cookie on top of each cupcake. Insert 4 licorice pieces into each side of each cookie for the "spider's legs." (Eight licorice pieces for each cookie.) Add 2 candy-coated chocolate pieces to top of each cookie using some of the reserved frosting for the "spider's eyes."

Cupcakes can be decorated up to 8 hours ahead.

2006-09-28T22:17:00.000-07:00

Caramel Apple Shortcake

2006-09-19T22:02:00.000-07:00

The classic combination of apples and caramel come together in a warm, old-fashioned dessert just for two.

Ingredients

2 Oven Baked frozen buttermilk biscuits

1/2 teaspoon melted butter

1/2 teaspoon sugar

Dash of ground cinnamon

1/4 cup caramel topping

1 medium apple, peeled, sliced

1/4 cup frozen whipped topping, thawed

Prep
1 . Bake biscuits as directed on bag; place on wire rack. Brush tops with melted butter. In small bowl, mix sugar and cinnamon; sprinkle over biscuits.
2 . In 1-quart saucepan, heat caramel topping over medium heat just until warm. Stir in apple; cook 2 to 3 minutes, stirring occasionally, until apple is crisp-tender.
3 . Split warm biscuits; fill and top with apple mixture. Top with whipped topping.

Instead of the whipping cream, serve with a scoop of cinnamon ice cream.

Honey Spice-Rubbed Pork Tenderloin

2006-08-29T12:27:00.000-07:00

1/4 cup CATALINA Dressing, divided

1 large pork tenderloin (1 lb.)

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

BRUSH 2 Tbsp. of the dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 min. or refrigerate up to 24 hours to marinate.
PREHEAT grill to medium heat. Place pork on grill; cover. Grill 20 min., turning occasionally.
MIX remaining 2 Tbsp. dressing and honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.) Let stand, covered with foil, a few minutes before slicing.

Banana Split Cake

2006-08-25T05:32:00.000-07:00

INGREDIENTS

1-1/2 cups Graham Cracker Crumbs

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) Cream Cheese, softened

1 can (20 oz.) crushed pineapple, drained

6 medium bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling

2 cups thawed Whipped Topping, divided

1 cup PLANTERS Chopped Pecans

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.

Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings, one piece each
Substitute
Prepare as directed, using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and LITE Whipped Topping.

Refreshing Double-Melon Delight

2006-08-24T08:59:00.000-07:00

2 cups boiling water

1 pkg. (8-serving size) Lemon Flavor Gelatin

Ice cubes

1 cup cold water

2 cups honeydew melon balls

2 cups cantaloupe balls

6 small mint leaves

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir. Remove any undissolved ice. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites.)
STIR in melon balls and mint leaves. Spoon into 9x5-inch loaf pan.
REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator

Prep Time: 10 min
Total Time: 4 hr 40 min
Makes: 10 servings
Substitute
Prepare as directed, using Lemon Flavor Sugar Free Low Calorie Gelatin.
Jazz It Up
Not a mint lover? Simply omit mint leaves.

Layered Dulce de Leche Dessert

2006-08-24T08:44:00.000-07:00

40 NILLA Wafers, divided

1-1/4 cups cold milk

2 pkg. (4-serving size each) White Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) Whipped Topping, thawed

1/4 cup Caramel Topping

CHOP 4 of the wafers; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in the whipped topping. Spoon one third of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 Tbsp. of the caramel topping. Repeat layers of pudding mixture, wafers and caramel topping. Cover with the remaining pudding mixture. Sprinkle with chopped wafers; press wafers gently into pudding mixture.
FREEZE 4 hours or until firm. Lift dessert from pan, using foil handles; remove foil. Place dessert on serving plate. Let stand 15 min. to soften slightly before cutting into 12 slices to serve. Store leftover dessert in freezer.

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 12 servings, one slice each
Special Extra
Drizzle dessert slices lightly with additional Caramel Topping just before serving.

Rainbow Roll-Ups

2006-08-23T20:30:00.000-07:00

2 slices Thin Sliced Smoked Ham

2 KRAFT Singles

2 leaf lettuce leaves

1/4 of a medium red pepper, quartered lengthwise

1 Tbsp. MIRACLE WHIP Dressing

1 colored flour tortilla (10 inch)

PLACE ham slices on work surface, with long sides slightly overlapping. Repeat with the Singles and lettuce, making a separate stack for each ingredient.
STACK pepper strips near one of the long ends of the ham slices; roll up. Place on the stack of Singles and roll up to create second layer. Place near one of the long ends of the lettuce leaves and roll up again.
SPREAD dressing onto tortilla. Place lettuce roll-up near bottom edge of tortilla; roll up tightly. Cut into slices. Place in airtight container or wrap tightly in plastic wrap. Refrigerate until ready to serve.

Super Veggie Wrap

2006-08-23T20:17:00.000-07:00

1/4 cup shredded Cheddar Cheese

2 Tbsp. shredded carrots

2 Tbsp. chopped tomatoes

1 Tbsp. Ranch Dressing

2 Flour Tortillas

1/4 cup shredded lettuce

MIX cheese, carrots, tomatoes and dressing in bowl.
TOP each tortilla with half the filling mixture and 2 Tbsp. lettuce.
ROLL up each tortilla. Wrap in plastic wrap.

Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

Oreo Ice Cream Pie

2006-08-23T04:47:00.000-07:00

Ingredients:

1/2 cup hot fudge dessert topping, divided

1 Graham Pie Crust (6 oz.)

1 tub (8 oz.) Whipped Topping, thawed, divided

1-1/4 cups cold milk

2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling

Directions:
REMOVE 2 Tbsp. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 min.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
FREEZE 4 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Drizzle with the reserved 2 Tbsp. fudge topping. Store leftover pie in freezer.

Jazz It Up For more chocolate flavor, prepare as directed using an OREO Pie Crust.
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

Monte Cristos with Raspberry Yogurt Dip

2006-08-21T08:08:00.000-07:00

4 slices packaged precooked bacon

1/4 cup seedless raspberry jam

1 container (6oz)Fat Free red raspberry yogurt

1 tablespoon unsalted butter
4 frozen homestyle waffles

6 slices (3/4 to 1 oz each) Swiss cheese

4 slices (1/3 to 1/2 oz each) cooked honey ham

4 slices (1/3 to 1/2 oz each) cooked turkey

Powdered sugar

Prep Time: 20 min
Start to Finish: 20 min
Makes: 2 servings

Chocolate Eclair Torte

2006-08-20T14:12:00.000-07:00

Ingredients:

2 Large or 4 Small Boxes of Vanilla Pudding

4 Cups of Milk

1 Small Tub of Cool Whip

1 Box of Regular Grahm Crackers

1 Tub of Chocolate Frosting

Directions:
1. Line the bottom of a 9x13 pan with 1 layer of grahm crackers.
2. Mix Pudding mix and milk.
3. Fold in Cool Whip.
4. Spread over gram crackers in pan.
5. Individually cover more gram crackers with chocolate frosting and place over pudding mixture.
6. Spread remaining frosting over top to create a solid cover.
7. Refridgerate overnight.

Alternatives:
French Vanilla Pudding & Cool Whip
Chocolate Pudding, Cool Whip & Grahm Crackers
The combinations are endless.

Layered Salad

2006-06-28T05:42:00.000-07:00

4 cups shredded lettuce or spinach

1-1/2 cups Shredded Mild Cheddar Cheese, divided

2 cups sliced mushrooms

1 small red onion, sliced, separated into rings

2 cups chopped fresh plum tomatoes

1 pkg. (10 oz.) frozen green peas, cooked, drained

1/2 cup Mayonnaise

1/2 cup Sour Cream

1/4 cup chopped fresh basil

4 slices Bacon, crisply cooked, crumbled

LAYER spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in 3-qt. serving bowl.
MIX mayo, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight.
SPRINKLE with remaining 1/2 cup cheese and bacon just before serving.

Prep Time: 35 min
Total Time: 5 hr 35 min
Makes: 12 servings, 1 cup each

Watermelon-Kiwi-Martini

2006-06-16T17:39:00.000-07:00

Ingredients:

2 cups cubed seedless watermelon

2 peeled and cut up kiwifruit

4 (or so) shots of absolute vodka (chilled well from the freezer)

8 frozen watermelon cubes

4 fresh mint leaves

Method:
Mix all ingredients in a blender except the frozen watermelon cubes and mint. Strain (if desired) into large martini glasses and garnish with toothpicked watermelon cubes and mint leaf.

This is also deliteful without vodka for those who would like a refreshing summer drink.This vodka martini is made in the blender with watermelon and kiwifruit. Each glass is garnished with frozen watermelon cubes and mint leaves on a pick.
Number of servings: approximately 4 depend in glass size

Ultra Alexander

2006-06-16T17:31:00.000-07:00

Ingredients

Ice

1-1/3 jiggers (2 ounces) brandy

1-1/3 jiggers (2 ounces) creme de cacao

1 tablespoon whipping cream

1 tablespoon chocolate syrup

Chocolate shavings

Directions
1. Fill a cocktail shaker with ice. Add brandy, creme de cacao, whipping cream, and chocolate syrup. Shake, strain, and serve in a glass. Sprinkle with chocolate shavings. Makes 1 serving.

Cookie-Dough-Cheesecake

2006-06-10T10:18:00.000-07:00

I make this Cheesecake when we have a family gathering.

It is a Big hit.

2 (18oz) Packages Refrigerated Sliceable Cookie Dough

3 (8oz) Packages Cream Cheese- Softened

1/2 cup Sugar

2 Large Eggs

1 Teaspoon Vanilla

Cut one roll of dough into 24 slices, arrange slices in bottom of a lightly greased 9x13 inch pan.

Press dough together, covering the bottom of the pan to edges. Set pan aside.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Add vanilla; beat well. Pour mixture into prepared pan.

Cut remain roll of cookie dough into 24 slices; arrange slices over cream cheese mixture. Bake at 350 degrees for 45 minutes. Cool in pan on a wire rack. Cut into squares. Yield 15 servings.

I use ready to bake cookie dough. I also use many differant kinds of dough. The one pictured above is made with Pillsbury Ready To Bake Smores Cookie Dough. This is so easy and fast to make. I hope you Enjoy. I know my Family does because they always request it be made.

Grilled Steak and Vegtable Salad

2006-06-09T03:56:00.000-07:00

1/2 cup Balsamic Vinaigrette Dressing, divided

3/4 lb. beef sirloin steak, 1/2- to 3/4-inch thick

2 large yellow peppers, halved lengthwise, seeded

8 cups torn mixed salad greens or spring greens

2 beefsteak or other large tomatoes, cut into wedges

1/2 cup slivered red onions

PREHEAT greased grill on medium-high. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over one side of steak and insides of peppers.

GRILL steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) until medium doneness (160°F).

MEANWHILE, arrange greens, tomatoes and onion on four serving plates. Cut steak across grain into thin slices and peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads.

Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings
Make Ahead When grilling, grill extra pieces of steak or chicken to use later in salads or sandwiches.
Nutrition Bonus:Serve up this colorful low-fat, low-calorie main-dish salad that provides 2 cups of the recommended 2-1/2 cups of vegetables per day. The bright yellow pepper is rich in vitamin C and the greens team up with the red tomato for a good source of vitamin A.
Diet Exchange:3 Vegetable,2 Meat (L),1 Fat

Surprise Cupcakes

2006-06-06T03:00:00.000-07:00

Ingredients

1 pkg. (18.25 oz.) plain chocolate cake mix

1 1/3 cups water

3 large eggs

1/3 cup vegetable oil

1 pkg. (18 oz.) Refrigerated Chocolate Chip Cookie Dough

1 container (16 oz.) prepared chocolate frosting

Semi-Sweet Chocolate Mini Morsels

PREHEAT oven to 350º F. Paper-line 24 muffin cups.

BEAT cake mix, water, eggs and oil in large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each cup, filling about 2/3 full.

CUT cookie dough into 24 pieces; roll each into a ball. Place one ball of dough in each muffin cup, pressing it to the bottom.

BAKE for 19 to 22 minutes or until top springs back when gently touched. Let stand for 15 min.

Remove to wire rack to cool completely. Spread with frosting and sprinkle with morsels.

Prep Time: 15 minutes
Bake Time: 19 minutes
(Makes 24 cupcakes)

Cookies & Creme Pudding Pops

2006-06-05T20:52:00.000-07:00

This is an easy reciepe for young one to make.

2 cups milk

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

1/2 cup thawed Whipped Topping

6 Chocolate Sandwich Cookies, crushed

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping and crushed cookies.

SPOON into nine 3-oz. paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle.
FREEZE 5 hours or until firm.

Prep Time: 10 min
Total Time: 5 hr 10 min
Makes: 9 servings

Marinades For Grilling

2006-06-05T12:46:00.000-07:00

Marinade for Shish Kabobs

2 tbsp. sugar

2 tbsp. salad oil

1/3 cup soy sauce

2 lbs. meat

Seasonings: garlic, onion, black
pepper

Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill

Cajun Shrimp Marinade

1/2 c. vegetable oil

1/4 c. soy sauce

1 tsp. freshly grated lemon peel

1/4 c. fresh lemon juice

1/4 c. fresh parsley

2 tbsp. each Worcestershire sauce and
red wine vinegar

1 tbsp. dry mustard

1/2 tbsp. paprika

1/2 tbsp. minced garlic

1/4 tsp. ground red pepper

Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.

This one I use and it is AWESOME it gives the steak a very good flavor

Garlic Steak Marinade

1 London Broil

1 clove garlic, crushed

1 sm. onion, chopped

1 sm. bottle Lea Perrin steak sauce

1/2 c. lemon juice

1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.

Barbecue Marinade

1 small onion, finely chopped

1 tablespoon oil

1 tablespoon clear honey

3 tablespoons tomato ketchup

2 tablespoons soy sauce

1 teaspoon smooth French mustard

Mix all together

OREO Decadence Bars

2006-06-05T03:38:00.000-07:00

23 OREO Chocolate Sandwich Cookies, coarsely crushed (about 2-1/2 cups)

2 Tbsp. butter or margarine, melted

3/4 cup white chocolate chips

3/4 cup Miniature Marshmallows

3/4 cup Peanuts, chopped

1 can (14 oz.) sweetened condensed milk

PREHEAT oven to 350°F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

MIX cookie crumbs and butter until well blended. Sprinkle 1 cup of the crumb mixture evenly onto bottom of prepared pan. Sprinkle with chips, marshmallows and peanuts; top with the remaining crumb mixture. Pour condensed milk evenly over crumbs.

BAKE 25 to 30 min. Cool completely on wire rack. Lift dessert from pan, using foil handles. Cut into 24 bars. Store in airtight container at room temperature.

Prep Time: 15 min
Total Time: 1 hr 45 min
Makes: 2 doz. or 24 servings, one bar each

Mozza-Chicken Strips

2006-05-30T09:24:00.000-07:00

3/4 lb. boneless skinless chicken breasts, cut into 3x1-inch strips

1 pouch Extra Crispy Seasoned Coating Mix

1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup Ranch Dressing

PREHEAT oven to 400°F. Coat chicken strips with coating mix as directed on package.

PLACE in single layer on foil-covered baking sheet.

BAKE 20 min.; sprinkle with cheese. Continue baking 5 min. or until cheese is melted. Serve with the dressing for dipping

Prep Time: 10 min
Total Time: 35 min
Makes: 4 servings
Calories 270

Caramel-Nut Breakfast Biscuits For 2

2006-05-15T05:19:00.000-07:00

Ingredients:

1 teaspoon butter or margarine, softened

2 tablespoons butterscotch or caramel topping

1/8 teaspoon ground cinnamon

2 tablespoons chopped walnuts

2 Pillsbury® Oven Baked frozen buttermilk biscuits (from 25-oz bag)

1 teaspoon sugar

Directions:
1. Heat oven to 350°F. Generously butter bottom and sides of 2 (6-oz) custard cups with softened butter. In small bowl, stir together topping and cinnamon. Divide between custard cups. Sprinkle with walnuts. Place frozen biscuit in each cup. Sprinkle each biscuit with 1/2 teaspoon sugar.

2. Bake 23 to 27 minutes or until golden brown and biscuits are no longer doughy. Immediately run sharp knife around edge of cup; turn each upside down onto serving plate. Slowly lift custard cup from biscuit, releasing biscuit onto plate. Spread any topping remaining in cup over biscuit. Cool 5 minutes before serving.
Vary the recipe to suit your tastes: Try toasted almonds instead of the walnuts, or drizzle the finished biscuits with a little chocolate syrup.

Stick Bread

2006-05-15T00:50:00.000-07:00

This was submitted by J's Girlfriend I thought I would use it,
It sounds real good.
Thank You

INGREDIENTS

Dough:

Flour, pinch salt and sugar to taste, water to bind to sticky dough

Knead for at least 5 min and put in a bag to take with you.

Cheese
cut into fingers

HOW TO:

Take a stick. Put a cheese finger along the stick, and wrap a string of dough around it tightly (holes will lead to the cheese running out when it melts.

"Bake"
over the fire until golden brown and the stick comes out easily.

Optional: Put some ketchup in the hole before eating.Sounds weird, tastes good!
You can also make a sweet variety with cinnamon and sugar in it.

Campfire Recipe's

2006-05-04T23:39:00.000-07:00

S'mores
Place a piece of a chocolate bar on a graham cracker.
Toast a marshmallow over the campfire.
Place toasted marshmallow on chocolate to melt.
Place another graham cracker on top.

Banana Boats

Slice a wedge from the inside curve of the banana.
Place chocolate chips and marshmallows inside.
Replace the wedge.
Wrap in aluminum foil and place in the coals of the fire for five to ten minutes.

Cake in an Orange

Cut off the top fourth of the orange. Scoop out the flesh.
Fill the orange with cake batter, leaving room for the cake to rise.
Place the top back on.
Wrap in aluminum foil and place in the coals of the fire for five to ten minutes.

French Onion Soup

2006-05-04T07:38:00.000-07:00

INGREDIENTS:

2 Tbsp. margarine or butter

3 large Spanish onions, peeled, sliced

1 can (14-1/2 oz.) beef broth

3 cups cold water

1 bay leaf

6 slices French bread, toasted

1 cup Shredded Swiss Cheese

1/4 cup 100% Grated Parmesan Cheese

DIRECTIONS:

MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.

PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.

BROIL 5 to 10 minutes or until cheese is golden brown.

Prep Time: 10 min
Total Time: 55 min
Makes: 6 servings, 1 cup each
Calories 240
Great Substitute
For a milder cheese flavor, substitute Shredded Mozzarella Cheese for the Swiss cheese.

Citrus Pork Stir-Fry

2006-05-04T07:22:00.000-07:00

INGREDIENTS:

1 lb. thinly sliced pork loin

2 cups broccoli florets

2 cups sliced carrots

1/2 of a peeled orange, cut into large chunks

1/4 cup Italian Dressing

2 tsp. soy sauce

1/4 cup toasted Cashews

DIRECTIONS:
PREHEAT grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl.

POKE small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender.

SPRINKLE with cashews. Serve over cooked Minute Rice, if desired.

Prep Time: 10 minTotal
Time: 25 min
Makes: 4 servings, 1-1/2 cups each
Calories 290

Simply Sensational Strawberry Shortcake

2006-05-03T08:07:00.000-07:00

INGREDIENTS:

1 cup milk, divided

1/4 cup Sour Cream

3 Tbsp. sugar

2-1/4 cups dry all-purpose baking mix for biscuits

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) Whipped Topping, thawed, divided

4 cups sliced strawberries

1/3 cup sugar

DIRECTIONS:

PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.

MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.

PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.

Calories360
Prep Time: 20 min
Total Time: 35 min
Makes: 8 serving

No-Fail Baked Seafood Lasagna

2006-05-02T23:12:00.000-07:00

INGREDIENTS:

3 Tbsp. butter

3 Tbsp. flour

3 cups milk

1/2 cup Grated Parmesan Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 cup Cottage Cheese

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/8 tsp. ground nutmeg

9 lasagna noodles, cooked, drained

1/2 lb. fresh or thawed frozen cleaned medium shrimp (31 to 35 count), cooked

2 cans (6 oz. each) crabmeat, drained, flaked

DIRECTIONS:

PREHEAT oven to 350°F. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.

SPREAD 1/4 of the Parmesan cheese sauce onto bottom of 13x9-inch baking pan. Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles. Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.

BAKE 25 min. Uncover; bake an additional 20 min. or until lasagna is heated through and top is lightly browned. Let stand 10 min. before cutting into 12 pieces to serve.

Calories 240
Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 12 servings

Texasbunch's Pecan Pie

2006-04-25T00:27:00.000-07:00

This recipe comes from Texasbunch. Thanks Hon!!! I'm gonna have to give this one a try!

INGREDIENTS:

3 Eggs beaten until light

1/2 Stick Creamery Butter (not oleo)

1 cup Pecan Halves

1 cup Sugar

1 tsp Vanilla (not imitation)

1 cup Dark Karo syrup

Pinch of salt

CRUST:

2 cups Pastry Flour or 1-3/4 cups All Purpose Flour

1 tsp. Salt

2/3 cup Vegetable Shortening

1/3 cup Ice Water

DIRECTIONS:
Prepare crust by sifting flour and salt into a bowel. Add shortening. cutting in with a pastry blender or two knives (one in each hand) :-) until the mixture is in even bits, about the size of
peas. Sprinkle water over flour by tablespoonfuls, stirring in with fork until just enough has been
added to that you can pat the dough lightly into a ball. Wrap the dough in wax paper or foil and chill it. It will roll out to make a 9" pie crust.

FILLING::::: Melt the butter, add the sugar, Karo syrup, butter, pecans, vanilla, and salt to the eggs. Pour into unbaked pie shell, Bake at 350 degrees F. for 40 minutes or longer, until firm
in the middle!!!

Panda Express Orange Chicken

2006-04-23T00:51:00.000-07:00

Ingredients:

2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoon salt

White pepper

1/2 cup plus

1 tablespoon cornstarch

1/4 cup flour

1 tablespoon minced ginger root

1 teaspoon minced garlic

1 dash crushed hot red chilies

1/4 cup chopped green onions

1 tablespoon rice wine

1/4 cup water

1 teaspoon sesame oil

***Orange Chicken Sauce***

1 1/2 tablespoon soy sauce

1 1/2 tablespoon water

5 tablespoons sugar

5 tablespoons white vinegar

Directions:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

This recipe for Panda Express Orange Chicken serves/makes 6.

This is one of my family's favorites. We love Panda Express®. One day I was surfing recipes and came across this. I gave it a shot. It turned out really good... but boy did I make a mess! LOL

My Dads Meatloaf

2006-04-22T15:16:00.000-07:00

This Meatloaf my dad made and is very good.
This one goes out to Greg.

1 egg, beaten

1 c. soft bread crumbs

1/2 c. bottled pasta sauce with vegetables and/or herbs

1 to 2 cloves garlic, minced

1/2 tsp. dried rosemary, crushed

8 oz. Italian Sausage or pork sausage links or ground beef

1 lb. ground beef

2 oz. provolone or mozzarella cheese, cubed

2 tbsp. bottled pasta sauce with veggies and /or herbs

2 tbsp. shredded provolone or mozzarella cheese

fresh rosemary sprigs (optional)

Preheat oven to 350 degrees. In a large bowl, combine egg, bread
crumbs,
1/2 cup pasta sauce, garlic and rosemary. Remove casings from sausage
if
using. Add ground beef and sausage and mix well. Press 2/3 of this
mixture
into a 8X4X2 loaf pan. Make 1/2 in. indentation down center of meat
mixture. Place cheese cubes in indentation down the middle. Pat
remaining
mixture over top. Bake, uncovered for 55-60 min. and let stand for 10
min.
Transfer to platter, drizzle top with 2 tbsp. pasta sauce, and sprinkle
with
the cheese, garnish with rosemary if desired. Serves 6.

Zesty Chicken Wings

2006-04-22T11:24:00.000-07:00

INGREDIENTS:

1/2 cup corn syrup

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

1/4 cup Dijon mustard

1 small onion, chopped

3 garlic cloves, minced

1 tablespoon chili powder

16 chicken wings (about 3 pounds)

DIRECTIONS:
In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired.
Yield: 10-12 servings.

SERVINGS 10-12
PREP 30 min.
COOK 50 min.
TOTAL 80 min.

Easy Extreme Banana Cream Pie

2006-04-21T14:44:00.000-07:00

Ingredients:

1 pkg. (18 oz.) Refrigerated Chocolate Chip Cookie Bar Dough

1 bottle (16 fl. oz.) Buncha Banana Flavor NESTLÉ NESQUIK Refrigerated Ready-to-Drink Milk

1 pkg. (6-serving size) banana or vanilla instant pudding and pie filling mix

1 container (8 oz.) frozen whipped topping, thawed, divided

2 medium bananas, sliced, divided

Directions:
PREHEAT oven to 350° F.
Grease 9 1/2-inch pie plate.PRESS 15 squares* of dough onto bottom and up side of prepared plate.

BAKE for 18 to 24 minutes or until golden brown.
Cool completely on wire rack.

BEAT Nesquik, pudding mix and half of whipped topping in large mixer bowl on low speed until combined.
Increase speed and beat for 2 minutes or until thick.
PLACE half of banana slices over bottom of crust.
Pour half of pudding mixture over bananas.
Top with remaining sliced bananas.
Pour remaining pudding mixture over bananas.
Spread with remaining whipped topping.
Refrigerate for 2 hours.

Estimated Times:Preparation - 20 min
Cooking - 18 min
Cooling Time - 2 hrs refrigerating
Yields - 6

Lemon Herb Beans

2006-04-21T06:17:00.000-07:00

Ingredients

1 1/2 pounds fresh green beans, trimmed

2 tablespoons butter or margarine

1 teaspoon Basil Leaves

1/2 teaspoon Oregano

1/2 teaspoon finely shredded fresh lemon peel

Prep
1. Rinse and trim green beans. Add beans to boiling salted water. Cook, uncovered, on medium-high heat 7 minutes. Drain.
2. Return beans to saucepan. Stir in remaining ingredients. Let stand 5 minutes before serving. Season to taste.

Prep Time: 5 minutes
Cook Time: 7 minutes

Calories: 59
Sodium: 36 mg
Fat: 3 g
Carbohydrates: 6 g
Cholesterol: 8 mg
Fiber: 3 g
Protein: 2 g

Baked Chicken and Spinach Stuffing

2006-04-20T18:47:00.000-07:00

Ingerdients:

9 Pillsbury® Dunkables® frozen homestyle waffle sticks with 3 syrup cups (from 1 lb 1.3-oz box)*

2 tablespoons peach preserves

1/2 teaspoon Worcestershire sauce

2 bone-in skin-on chicken breasts (1 lb)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon butter or margarine

1/2 cup chopped onion (1 medium)

1/4 cup chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon chopped fresh sage

1 tablespoon beaten egg white

1 box (9 oz) frozen spinach, thawed, drained, or 1 1/2 cups frozen cut leaf spinach (from 1-lb bag)

1 tablespoon chopped pecans

Preparation:
1.
Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
2.
Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat; cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.
3.
Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing.

Prep Time: 35 min ; Start to Finish: 1 hr
Calories 640
EXCHANGES:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 5 Lean Meat; 1 Fat

Swirled Caramel Bread Pudding Delight

2006-04-20T15:49:00.000-07:00

Ingredients:

7 cups (1/2 of 1 lb. loaf) French bread cubes (1/2 inch), divided

2 1/3 cups Evaporated Milk

3 large eggs

2/3 cup granulated sugar

2 teaspoons vanilla extract

1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided

CARAMEL SAUCE:

2/3 cup packed brown sugar

1/4 cup (1/2 stick) butter or margarine

1 tablespoon light corn syrup

1/3 cupEvaporated Milk

FOR BREAD PUDDING:

PREHEAT oven to 325º F.

Grease 11 x 7-inch baking dish.

Place half of bread in prepared baking dish.

Sprinkle with half of morsels.

Repeat with remaining bread and morsels.

BEAT:

2 1/3 cups evaporated milk, eggs, sugar and vanilla extract in medium bowl with a wire whisk.

Pour over bread, pressing bread into custard mixture to saturate completely.

BAKE for 50 to 55 minutes or until lightly browned on top.

Serve warm with Caramel Sauce.

FOR CARAMEL SAUCE:

COMBINE brown sugar, butter and corn syrup in small saucepan. Cook over medium-low heat for 2 to 3 minutes or until sugar is dissolved.

Slowly stir in 1/3 cup evaporated milk.

Bring to a boil, stirring constantly.

Cook for 3 to 4 minutes.

Makes 1 cup.

Cheesy Meat Lasagna

2006-04-20T12:52:00.000-07:00

Ingredients:

3/4 lb. extra lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

9 lasagna noodles, cooked, drained

1 container (16 oz.) Low Fat Cottage Cheese, divided

2 cups 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

PREHEAT oven to 375°F.
Brown meat with garlic and oregano in medium saucepan.
Stir in spaghetti sauce; simmer 5 min.
Remove from heat; stir in tomatoes.
SPREAD 1/2 cup of the sauce mixture in 13x9-inch baking dish.
Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture.
Cover with foil.

BAKE 30 min. or until heated through.
Uncover; top with remaining 1 cup mozzarella cheese.
Bake, uncovered, an additional 5 min. or until cheese is melted.
Let stand 5 min. before serving.

Prep Time: 30 min
Total Time: 1 hr 10 min
Makes: 9 servings
Calories 320
Diet Exchange:
2 Starch,2-1/2 Meat (VL),1-1/2 Fat

Rainbow Fruit Salad

2006-04-19T12:34:00.000-07:00

Ingredients:

1 large mango, peeled and diced

2 cups fresh blueberries

2 bananas, sliced

2 cups fresh strawberries, halved

2 cups seedless grapes

2 nectarines, unpeeled and sliced

1 kiwi fruit, peeled and sliced

1/3 cup unsweetened orange juice

2 tablespoons lemon juice

1-1/2 tablespoons honey

1/4 teaspoon ground ginger

Dash of nutmeg

Preparation:
1. Prepare the fruit (peeling, cutting, dicing, etc).
2. Combine and mix all ingredients for the sauce.
3. Just before serving, pour honey orange sauce over the fruit.

Notes:
Total Time: 20 min
NUTRITION INFO (per 4-ounce serving)
Calories: 97 Fat: 0.6 g
Carbohydrates: 24.7 g
Protein: 1.2 g

Crispy Top Macaroni and Cheese For 2

2006-04-18T09:49:00.000-07:00

Ingredients:

1 lb. macaroni and cheese (Cooked)

1/4 cup real bacon pieces

1/4 cup sliced marinated sun-dried tomatoes

3 tablespoons Bread Crumbs

1 tablespoon chopped fresh chives

1 tablespoon margarine or butter, melted

Preparation:
1. Heat oven to 375ºF. Spray two 12-oz. individual ovenproof casseroles or ramekins with nonstick cooking spray. In medium bowl, combine macaroni and cheese, bacon and tomatoes; stir gently to mix. Spoon evenly into sprayed casseroles.
2. In small bowl, combine bread crumbs, chives and margarine; mix well. Sprinkle over each casserole.
3. Bake at 375ºF. for 20 to 25 minutes or until topping is golden brown.

Prep Time: 10 min ; Start to Finish: 35 min.
Calories 655
EXCHANGES:
4 1/2 Starch; 1 High-Fat Meat; 5 Fat

Potato Bites

2006-04-17T19:47:00.000-07:00

1-1/2 lb. new potatoes (about 15 potatoes)

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

2 Tbsp. Sour Cream

2 Tbsp. Grated Parmesan Cheese

4 slices Bacon, cooked, crumbled

2 Tbsp. snipped fresh chives

PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover.
Refrigerate until ready to use.
DRAIN potatoes.
Cool slightly.
Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat.
Place on serving platter.
Top each potato half with 1 tsp. of the cream cheese mixture.
Sprinkle with bacon and chives.

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 15 servings,
2 topped potato halves each.
Calories 70

Mexican Layered Dip

2006-04-15T13:58:00.000-07:00

MAIN INGREDIENTS:

2 8oz Cans of Refried Beans

1 16oz Container of Sour Cream

1 Packet of Taco Seasoning

2 8oz Bags of Pre-Shredded Fiesta Blend Cheese

TOPPINGS:

Fresh Tomato (Diced)

Canned Black Olives (Diced or Sliced - Drained)

Canned Green Chilies (Diced or sliced - Drained)

Canned Jalepenos (Diced or Sliced - Drained)

Fresh Chives or Green Onion (Diced)

Salsa (Semi-Drained)

DIRECTIONS:
1. Mix sour cream and taco seasoning together and set aside.
2. In an 8x10 pan, smooth out refried beans to cover entire bottom.
3. Pour in sour cream mixture and smooth out to cover.
4. Cover with shredded cheese.
5. Add toppings of choice, sprinkling them over entire dish.

NOTES: This is my "You gotta' bring your..." recipe.
I prefer Taco Bell brand beans, as they smooth out the best. All the toppings are to taste. I usually make one mild with green chilies and one hot with jalapenos. If you use salsa, dallop it on, don't cover entire dip. This can also be made the day before and refrigerated, just remove from fridge about 1 hour before serving.

Posted By: Luna