INGREDIENTS:
12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
.
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter
PREPARATION:
Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Thursday, December 30, 2010
Cream Cheese Coffee Cake
2 (8 oz) pkgs. cream cheese
1 tsp vanilla
1 egg
2 pkg. crescent rolls
Cinnamon, sugar and chopped nuts
Mix together cream cheese, sugar, vanilla and egg yolk (save white). Take 1 pkg of crescent roll spread on bottom of a 9x13-inch pan.
Spread filling on top. Leave around edges open. Spread other cresscents lightly on table, then put on top of filling so one solid layer. Make sure to then pinch top layer to bottom layer and around sides. Whip egg whip and spread on top, Sprinkle sugar and cinnamon on top of egg white add nuts if desired.
This is also good with a powder sugar frosting.
1 tsp vanilla
1 egg
2 pkg. crescent rolls
Cinnamon, sugar and chopped nuts
Mix together cream cheese, sugar, vanilla and egg yolk (save white). Take 1 pkg of crescent roll spread on bottom of a 9x13-inch pan.
Spread filling on top. Leave around edges open. Spread other cresscents lightly on table, then put on top of filling so one solid layer. Make sure to then pinch top layer to bottom layer and around sides. Whip egg whip and spread on top, Sprinkle sugar and cinnamon on top of egg white add nuts if desired.
This is also good with a powder sugar frosting.
Crepes
4 Eggs
1 Cup Flour
1 Cup Milk
Mix well with Mixer. Coat a frying pan with a small amount of butter or spray with pam spray. Add a small amount of mixture and move the pan around to get your mixture spread evenly. It should be thin. After a minute, flip. (this will depend on your stove. You don't want them to burn). should be done about 30 seconds later.
1 Cup Flour
1 Cup Milk
Mix well with Mixer. Coat a frying pan with a small amount of butter or spray with pam spray. Add a small amount of mixture and move the pan around to get your mixture spread evenly. It should be thin. After a minute, flip. (this will depend on your stove. You don't want them to burn). should be done about 30 seconds later.
Make ahead French Toast
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans
Directions
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans
Directions
- In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
- The next morning: Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
- Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
Amy's Egg Bake
I take a loaf of french bread (a little dry is ok) or you can use dry regular bread. you tear it (or cut it) into little pieces, enough to cover the bottom of a greased 9x13 pan.
In a mixing bowl wisk 10 eggs and 3/4 cup milk and salt and pepper to taste
Pour over bread, then cover with some kind of breakfast meat. browned sausage is good, or cooked bacon, we like ham, (we even use cut up deli ham sometimes), then cover all that with shredded cheese (we like colbyjack).
Then it needs to soak - at least four hours, I usually do it before bed, then bake in the morning. (just cover with a lid or saran wrap and put it in the fridge)
Then preheat oven to 350 - add a few tabs of butter/margarine on the top to keep it moist.
and bake until golden - about 1/2 hr or so.
In a mixing bowl wisk 10 eggs and 3/4 cup milk and salt and pepper to taste
Pour over bread, then cover with some kind of breakfast meat. browned sausage is good, or cooked bacon, we like ham, (we even use cut up deli ham sometimes), then cover all that with shredded cheese (we like colbyjack).
Then it needs to soak - at least four hours, I usually do it before bed, then bake in the morning. (just cover with a lid or saran wrap and put it in the fridge)
Then preheat oven to 350 - add a few tabs of butter/margarine on the top to keep it moist.
and bake until golden - about 1/2 hr or so.
Pumpkin Muffins
2 eggs, beaten
1 cup sugar
1 cup canned pumpkin
3/4 cup olive oil
1/4 cup water
1 2/3 cup flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup nuts, chopped (optional)
Preheat oven to 350. Combine eggs, sugar, pumpkin, oil, and water in a medium sized mixing bowl. Add dry ingredients to wet and stir to blend. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups. Bake 20 minutes or until toothpick inserted into the middle of a muffin, comes out clean. Remove from pan, right away.
**Side note: once baked and cooled, we sprinkle with powder sugar **
1 cup sugar
1 cup canned pumpkin
3/4 cup olive oil
1/4 cup water
1 2/3 cup flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup nuts, chopped (optional)
Preheat oven to 350. Combine eggs, sugar, pumpkin, oil, and water in a medium sized mixing bowl. Add dry ingredients to wet and stir to blend. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups. Bake 20 minutes or until toothpick inserted into the middle of a muffin, comes out clean. Remove from pan, right away.
**Side note: once baked and cooled, we sprinkle with powder sugar **
Sweet Bread
1 1/2 C + 1 tsp margarine
3 1/2 oz evaporated milk
3 1/2 C. applesauce
2 tsp salt
3 C sugar
5 eggs
1 tbsp baking soda
2 tsp vanilla
5 1/3 C flour
topping
1/2 C sugar mixed with 1 tsp cinnamon
With mixer, CREAM sugar and margarine 3 minutes on medium speed
Add milk, eggs and vanilla
add salt and baking soda. Mix for 3 additional minutes
add applesauce and mix for additional 2 minutes
add flour until fully blended. do not overmix
Place batter into greased 9x13 pan. Top with cinnamon and sugar mixture. Bake at 300' until toothpick inserted into center comes out dry. (approx. 1 1/2 hours)
3 1/2 oz evaporated milk
3 1/2 C. applesauce
2 tsp salt
3 C sugar
5 eggs
1 tbsp baking soda
2 tsp vanilla
5 1/3 C flour
topping
1/2 C sugar mixed with 1 tsp cinnamon
With mixer, CREAM sugar and margarine 3 minutes on medium speed
Add milk, eggs and vanilla
add salt and baking soda. Mix for 3 additional minutes
add applesauce and mix for additional 2 minutes
add flour until fully blended. do not overmix
Place batter into greased 9x13 pan. Top with cinnamon and sugar mixture. Bake at 300' until toothpick inserted into center comes out dry. (approx. 1 1/2 hours)
Blueberry Muffins
* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Banana Bread
1 1/4 cups sugar
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed rip bananas (3 - 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Place oven rack in lowest position. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts until until moistened. Stir in nuts. Pour into pans. Bake about 1 hour, or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refridgerate up to 10 days.
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed rip bananas (3 - 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Place oven rack in lowest position. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts until until moistened. Stir in nuts. Pour into pans. Bake about 1 hour, or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refridgerate up to 10 days.
Miss Dorothy's Pumpkin Spice Bread
Dorothy’s Pumpkin Spice Bread
Hooray for fall! We love this pumpkin bread recipe, especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves so freeze the other one, or heck, eat it! This bread goes fast. (1 ½ hours… 20 minutes prep time)
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 and 1/3 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
½ tsp nutmeg
¾ tsp ground cloves
1. Heat oven to 350.
2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3. Beat until well mixed.
4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6. Grease two 9 x 5 inch loaf pans and dust with flour.
7. Evenly divide the batter between the two pans.
8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9. Cool for 10-15 minutes, and then remove from pans by inverting onto a rack and tapping the bottoms.
10. Slice and serve plain, buttered, or with cream cheese.
Hooray for fall! We love this pumpkin bread recipe, especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves so freeze the other one, or heck, eat it! This bread goes fast. (1 ½ hours… 20 minutes prep time)
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 and 1/3 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
½ tsp nutmeg
¾ tsp ground cloves
1. Heat oven to 350.
2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3. Beat until well mixed.
4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6. Grease two 9 x 5 inch loaf pans and dust with flour.
7. Evenly divide the batter between the two pans.
8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9. Cool for 10-15 minutes, and then remove from pans by inverting onto a rack and tapping the bottoms.
10. Slice and serve plain, buttered, or with cream cheese.
Cinnamon Cream Cheese Sticks
1 loaf white bread, crust cut off
1 8 oz pkg cream cheese, softened
3/4 cup powdered sugar
1 egg yolk
1 cup sugar
2 T. cinnamon
1/2 cup butter, melted
Flatten each slice of bread with a rolling pin. Mix cream cheese, powdered sugar, and egg yolk. Spread on flattened slices of bread. Roll up like a ho-ho. Dip in melted butter. Roll in sugar and cinnamon mixture. Bake at 305 degrees for 10-15 minutes. Cool, then serve.
1 8 oz pkg cream cheese, softened
3/4 cup powdered sugar
1 egg yolk
1 cup sugar
2 T. cinnamon
1/2 cup butter, melted
Flatten each slice of bread with a rolling pin. Mix cream cheese, powdered sugar, and egg yolk. Spread on flattened slices of bread. Roll up like a ho-ho. Dip in melted butter. Roll in sugar and cinnamon mixture. Bake at 305 degrees for 10-15 minutes. Cool, then serve.
Chocolate Chip Scones
2 cups all-purpose flour
2 T. sugar
2 t. baking powder
1/2 t baking soda
1/4 t. salt
1/2 c. chilled butter
1/2 cup mini semi-sweet choc. chips (or whatever you'd like)
1 egg, beaten
1/2 c.. milk
Combine flour, sugar, baking powder, baking soda, salt; cut in butter until mixture resembles coarse crumbs. Toss in chocolate chips(or whatever). Mix in egg and milk; stir until just moistened. (It'll get sticky quick) Form dough into ball; knead for ten strokes. Pat into about an 8-inch circle; cut into 8 wedges. Space each wedge about one inch apart on a greased baking sheet; bake at 375 degrees for 15 to 18 minutes. Remove to wire rack to cool; drizzle with icing.
Icing:
1 c. powdered sugar
1/4 t. vanilla extract (I doubled this)
1 T. milk (I also doubled this)
Whisk together until smooth and creamy. (I doubled the vanilla and milk because what the recipe gave didn't really seem to gel well.)
2 T. sugar
2 t. baking powder
1/2 t baking soda
1/4 t. salt
1/2 c. chilled butter
1/2 cup mini semi-sweet choc. chips (or whatever you'd like)
1 egg, beaten
1/2 c.. milk
Combine flour, sugar, baking powder, baking soda, salt; cut in butter until mixture resembles coarse crumbs. Toss in chocolate chips(or whatever). Mix in egg and milk; stir until just moistened. (It'll get sticky quick) Form dough into ball; knead for ten strokes. Pat into about an 8-inch circle; cut into 8 wedges. Space each wedge about one inch apart on a greased baking sheet; bake at 375 degrees for 15 to 18 minutes. Remove to wire rack to cool; drizzle with icing.
Icing:
1 c. powdered sugar
1/4 t. vanilla extract (I doubled this)
1 T. milk (I also doubled this)
Whisk together until smooth and creamy. (I doubled the vanilla and milk because what the recipe gave didn't really seem to gel well.)
Monkey Bread
3 packages refrigerated biscuit dough (like Pilsbury or whatever) not the flakey bisciuts w/ butter & stuff just plain rolls, kwim?
3/4-1 cup white sugar
3 tablespoons ground cinnamon
1/2 cup margarine
3/4 cup white sugar
Mix together 3/4-1 cup sugar and cinnamon.
Quarter the biscuits with scissors. Roll biscuits around in sugar mixture to coat, and place in a greased bunt pan.
Melt margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits. We usually pour over whatever is left from dipping the biscuits in also
Bake at 350 for 30-35 minutes.
3/4-1 cup white sugar
3 tablespoons ground cinnamon
1/2 cup margarine
3/4 cup white sugar
Mix together 3/4-1 cup sugar and cinnamon.
Quarter the biscuits with scissors. Roll biscuits around in sugar mixture to coat, and place in a greased bunt pan.
Melt margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits. We usually pour over whatever is left from dipping the biscuits in also
Bake at 350 for 30-35 minutes.
Brown Sugar Meatloaf
INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
Ranch Chicken
1 packet Ranch dressing mix
1/4 cup plain bread crumbs
1 gallon size baggie
Mix the Ranch & crumbs in the baggie. Place the chicken in there one at a time & shake ala Shake-n-Bake style. place in a 9x13 greased pan. Bake @ 400 for 35 - 40 minutes.
1/4 cup plain bread crumbs
1 gallon size baggie
Mix the Ranch & crumbs in the baggie. Place the chicken in there one at a time & shake ala Shake-n-Bake style. place in a 9x13 greased pan. Bake @ 400 for 35 - 40 minutes.
Carribean Jerk Chicken Skewers
Caribbean Jerk Chicken Skewers
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks (I use canned)
12 wooden skewers, soaked in water
PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade.
THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan.
GRILL 15 minutes or until chicken is cooked through, turning frequently.
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks (I use canned)
12 wooden skewers, soaked in water
PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade.
THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan.
GRILL 15 minutes or until chicken is cooked through, turning frequently.
Sweet Potato Casserole
SWEET POTATO CASSEROLE
3 cups cooked sweet potatoes (3med) OR use 1 can (29 oz) sweet potatoes drained -use electric mixer to mash.
1/2 cup sugar (I've used Splenda and it's worked well)
1/2 t. salt
2 eggs, beaten
1/2 cube butter
1/2 cup milk
1/2 t. vanilla
Combine and spread in an oblong pan.
Mix together and sprinkle on top:
1 cup brown sugar
1/2 cup flour
1 cup chopped walnuts (I use pecans)
1/3 cube melted butter
Bake uncovered 35 min @ 350 degrees. Serves approx 8-10 people. Recipe can easily be doubled.
3 cups cooked sweet potatoes (3med) OR use 1 can (29 oz) sweet potatoes drained -use electric mixer to mash.
1/2 cup sugar (I've used Splenda and it's worked well)
1/2 t. salt
2 eggs, beaten
1/2 cube butter
1/2 cup milk
1/2 t. vanilla
Combine and spread in an oblong pan.
Mix together and sprinkle on top:
1 cup brown sugar
1/2 cup flour
1 cup chopped walnuts (I use pecans)
1/3 cube melted butter
Bake uncovered 35 min @ 350 degrees. Serves approx 8-10 people. Recipe can easily be doubled.
Family Style Mac n Cheese
Family Style Mac n Cheese
2 cups elbow noodles
2 1/2 tbsp butter, divided
1 1/2 tbsp all purpose flour
1 1/2 cups milk
1/4 tsp salt
1/4 tsp pepper
1 1/2 cup shredded cheese
1/4 cup dried unflavored bread crumbs
1. Cook macaroni according to package directions. Drain; set aside.
2. Melt 1 tbsp butter in a small skillet. Add bread crumbs. Cook and stir until toasted, about 3 minutes. Set aside.
3. In medium saucepan, melt remaining butter. Add flour. Cook over low heat, stirring constantly for 1 min. Gradually add milk, stirring constantly. Cook, stirring occassionally until thickened. Stir in salt and pepper. Remove pan from heat. Add cheese. Stir until cheese is melted.
4. Stir macaroni into cheese sauce. Spoon onto individual plates and sprinkle with toasted bread crumbs.
Amy's Taco Chicken
I just toss everything into the crockpot!
chicken breasts (can go in frozen)
i use picante sauce - at least medium
few shots of tobasco
and about 1/2 of a taco seasoning packet
you can add heat or less heat by preference.
cook it until it's done
then shred it - and i keep it in a big gallon ziplock bag
just break off a piece and heat it in the micro when we need it
i use it for enchiladas, quesidillas, tacos, nachos - whatever.
chicken breasts (can go in frozen)
i use picante sauce - at least medium
few shots of tobasco
and about 1/2 of a taco seasoning packet
you can add heat or less heat by preference.
cook it until it's done
then shred it - and i keep it in a big gallon ziplock bag
just break off a piece and heat it in the micro when we need it
i use it for enchiladas, quesidillas, tacos, nachos - whatever.
Salsa Chicken
Preheat oven to 375 degrees
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Upside Down Pizza Casserole
1 lb. ground beef
2 lbs. sausage
1 jar marinara sauce
shredded mozzarella
1 can refrigerated pizza dough
brown sausage & ground beef. place in bottom of 9x13 pan. mix in sauce, top with cheese. unroll pizza dough, carefully top casserole with it. sprinkle top with parmesan cheese, if desired. bake for 15 minutes at 425º or until crust is golden brown.
2 lbs. sausage
1 jar marinara sauce
shredded mozzarella
1 can refrigerated pizza dough
brown sausage & ground beef. place in bottom of 9x13 pan. mix in sauce, top with cheese. unroll pizza dough, carefully top casserole with it. sprinkle top with parmesan cheese, if desired. bake for 15 minutes at 425º or until crust is golden brown.
Crock Pot Brown Sugar Chicken
Brown Sugar Chicken
2 pounds boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken in crockpot. Combine remaining ingredients; pour over chicken.
Cover; cook on low for 6 to 8 hours. Serve over rice or noodles. To thicken sauce, combine 1 1/2 tablespoons cornstarch with 2 tablespoons of water and add to the crockpot.
2 pounds boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken in crockpot. Combine remaining ingredients; pour over chicken.
Cover; cook on low for 6 to 8 hours. Serve over rice or noodles. To thicken sauce, combine 1 1/2 tablespoons cornstarch with 2 tablespoons of water and add to the crockpot.
Ritz Cracker Chicken
Ritz Cracker Chicken
6 Chicken Breasts
2 Cups crushed Ritz Crackers
3 Tbsp Parmesan Cheese
2 tsp Garlic Salt
1 tsp Seasoned Salt
1 Cup Plain Yogurt
1/4 cup melted Butter
Mix crackers, cheese and salts together. Dip chicken in yogurt and then into cracker mixture. Transfer to a greased baking pan. Dribble 1/4 cup melted butter over coated chicken breasts. Do not cover. Bake at 350 for 45 minutes to one hour.
6 Chicken Breasts
2 Cups crushed Ritz Crackers
3 Tbsp Parmesan Cheese
2 tsp Garlic Salt
1 tsp Seasoned Salt
1 Cup Plain Yogurt
1/4 cup melted Butter
Mix crackers, cheese and salts together. Dip chicken in yogurt and then into cracker mixture. Transfer to a greased baking pan. Dribble 1/4 cup melted butter over coated chicken breasts. Do not cover. Bake at 350 for 45 minutes to one hour.
Wednesday, December 8, 2010
Mashed Potato Casserole
8 lg. potatoes
1-8oz. cream cheese, softened
1/4 C. sour cream
Cook potatoes. Mix the sour cream and cream cheese and mash the potatoes with the mixture. Add salt and pepper to taste. Put into a well buttered 2 quart casserole dish and top with a couple pats of butter. Sprinkle with paprika (optional).
Bake uncovered at 350 degrees for about an hour. You can make this and store up to 4 days in the fridge. If you do that, sprinkle with the paprika just before you bake it.
1-8oz. cream cheese, softened
1/4 C. sour cream
Cook potatoes. Mix the sour cream and cream cheese and mash the potatoes with the mixture. Add salt and pepper to taste. Put into a well buttered 2 quart casserole dish and top with a couple pats of butter. Sprinkle with paprika (optional).
Bake uncovered at 350 degrees for about an hour. You can make this and store up to 4 days in the fridge. If you do that, sprinkle with the paprika just before you bake it.
Sweet Potato Bake
2 (29 oz) cans sweet potato, drained and mashed
1/3 C butter, melted
2 T white sugar
2 T brown sugar
1 T orange juice
2 eggs, beatten
1/2 C milk
1/3 C chopped pecans
1/3 C brown sugar
1/3 C toasted coconut (or double the pecans)
2 T flour
2 T butter, melted
In a large bowl, blend the first four ingredients. Add next three and beat some more. Pour mixture into greased 9 x 13 baking dish.
In a small bowl combine last 5 items. Sprinkle over casserole evenly. Bake at 350* for an hour.
1/3 C butter, melted
2 T white sugar
2 T brown sugar
1 T orange juice
2 eggs, beatten
1/2 C milk
1/3 C chopped pecans
1/3 C brown sugar
1/3 C toasted coconut (or double the pecans)
2 T flour
2 T butter, melted
In a large bowl, blend the first four ingredients. Add next three and beat some more. Pour mixture into greased 9 x 13 baking dish.
In a small bowl combine last 5 items. Sprinkle over casserole evenly. Bake at 350* for an hour.
Banana Pudding
1- 8oz cream cheese (soften)
1- Can Eagle Brand condensed milk
1- Lg Instant Vanilla Pudding mix
1- 16oz Cool Whip
3 or 4 Bananas
Nila Waffers
Make Vanilla pudding for the pie reciepe. Add Cream Cheese and beat until lumps are gone. Add Eagle Brand and beat until blended in.
In serving bowl layer Nilla Waffers, Bananas and pudding. Add Cool Whip on top. Refridgerate and serve.
1- Can Eagle Brand condensed milk
1- Lg Instant Vanilla Pudding mix
1- 16oz Cool Whip
3 or 4 Bananas
Nila Waffers
Make Vanilla pudding for the pie reciepe. Add Cream Cheese and beat until lumps are gone. Add Eagle Brand and beat until blended in.
In serving bowl layer Nilla Waffers, Bananas and pudding. Add Cool Whip on top. Refridgerate and serve.
Chex Mix Puppy Chow
CHEX MIX PUPPY CHOW
9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
Magic Puffs
1 can Pillsbury crescent rolls
Marshmellows
Butter/Margarine melted
Sugar & Cinnamon mixed together
Take the crescent rolls and flatten them out so they are slightly larger than they normally are. Take a marshmellow & dip it in the melted butter and than roll it in the sugar/cinnamon mix. Put in the center of the crescent roll, and wrap the crescent roll around it. Bake at the temp at 350 until golden brown. Let sit for a minute or two, and enjoy!
Marshmellows
Butter/Margarine melted
Sugar & Cinnamon mixed together
Take the crescent rolls and flatten them out so they are slightly larger than they normally are. Take a marshmellow & dip it in the melted butter and than roll it in the sugar/cinnamon mix. Put in the center of the crescent roll, and wrap the crescent roll around it. Bake at the temp at 350 until golden brown. Let sit for a minute or two, and enjoy!
Jello Cookies
1/4 C Shortening
1/2 C Butter
1/2 C Sugar
2 1/2 C Flour
2 Eggs
1 tsp Salt
1 tsp Baking Powder
1 tsp Vanilla
1 3 oz Package Jello
Mix all ingredients well. Form into 3/4 inch balls. Flatten with sugar dipped drinking glass. Bake at 400 degrees for 6 - 8 minutes.
1/2 C Butter
1/2 C Sugar
2 1/2 C Flour
2 Eggs
1 tsp Salt
1 tsp Baking Powder
1 tsp Vanilla
1 3 oz Package Jello
Mix all ingredients well. Form into 3/4 inch balls. Flatten with sugar dipped drinking glass. Bake at 400 degrees for 6 - 8 minutes.
Scotcheroos
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups crispy rice cereal
Mix the sugar and corn syrup in a large pan until it boils. Remove from heat and mix in peanut butter till smooth. Stir in crispy rice cereal and mix well, you want it all to be coated with the good stuff Spread mixture in a buttered (or sprayed with Pam) glass 9x13 inch dish.
Then:
Melt 1 cup of semi sweet chocolate chips and one cup of butterscotch chips together. (use a double boiler, a glass dish over boiling water, or be lazy like me and melt 'em in the microwave) Mix them together well and once they're smooth spread over the cereal mixture.
Let it all set up before cutting into squares.
1 cup sugar
1 cup peanut butter
6 cups crispy rice cereal
Mix the sugar and corn syrup in a large pan until it boils. Remove from heat and mix in peanut butter till smooth. Stir in crispy rice cereal and mix well, you want it all to be coated with the good stuff
Spread mixture in a buttered (or sprayed with Pam) glass 9x13 inch dish.Then:
Melt 1 cup of semi sweet chocolate chips and one cup of butterscotch chips together. (use a double boiler, a glass dish over boiling water, or be lazy like me and melt 'em in the microwave) Mix them together well and once they're smooth spread over the cereal mixture.
Let it all set up before cutting into squares.
Pumpkin Parfait
- 1 cup pumpkin puree
- 1 (1 ounce) package instant sugar-free vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 1 cup evaporated skim milk
- 1 cup skim milk
- 3/4 Cup Cool Whip
- In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; Fold in Cool Whip. Place in parfait glasses and chill until set.
I altered the recipe a little bit and folded in a 3/4" cup of Fat Free Cool Whip topping.
Monday, December 6, 2010
Oreo Truffles
INGREDIENTS
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted. (You can use white chocolate, mint chocolate, dark chocolate.. anything you'd like.)
DIRECTIONS
1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted. (You can use white chocolate, mint chocolate, dark chocolate.. anything you'd like.)
DIRECTIONS
1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Peanut Butter Fudge
Peanut Butter Fudge
2 Cups Sugar
1/2 Cup Milk
1 1/3 Cup Creamy Peanut Butter
7 oz Jar Marshmallow Creme
Bring sugar and milk to boil in a large sauce pan. Boil 3 minutes. Turn off heat. Add peanut butter and marshmallow creme. Mix well. Pour into buttered 8 inch pan. Chill until set.
2 Cups Sugar
1/2 Cup Milk
1 1/3 Cup Creamy Peanut Butter
7 oz Jar Marshmallow Creme
Bring sugar and milk to boil in a large sauce pan. Boil 3 minutes. Turn off heat. Add peanut butter and marshmallow creme. Mix well. Pour into buttered 8 inch pan. Chill until set.
Mock Toffee
Mock Toffee
Soda Crackers (Saltines, unsalted)
1 cup brown sugar
1 cup butter
12 oz milk chocolate chips
Line a 12x15 baking sheet with aluminum foil. Butter foil. Line sheet with crackers. Bring butter and brown sugar to a boil and boil 2 minutes. Pour over crackers and bake 5 minutes at 400 degrees. Sprinkle chocolate chips over top of baked crackers, wait several minutes while chocolate is melting. Then spread to cover. Once chocolate begins to cool, place in refridgerator to completly cool. Then break into pieces and serve.
Soda Crackers (Saltines, unsalted)
1 cup brown sugar
1 cup butter
12 oz milk chocolate chips
Line a 12x15 baking sheet with aluminum foil. Butter foil. Line sheet with crackers. Bring butter and brown sugar to a boil and boil 2 minutes. Pour over crackers and bake 5 minutes at 400 degrees. Sprinkle chocolate chips over top of baked crackers, wait several minutes while chocolate is melting. Then spread to cover. Once chocolate begins to cool, place in refridgerator to completly cool. Then break into pieces and serve.
Strawberry Cheesecake Trifle
Strawberry Cheesecake Trifle
16 oz. cream cheese, softened
2 C confectioners' sugar
1 C. sour cream
1/2 tsp. vanilla extract
12 oz. whipped topping
1 angel food cake, cut into bite sized pieces.
2 qt. sweetened strawberries.
Beat cream cheese and confectioners' sugar until light and fluffy. Stir in sour cream and vanilla. Fold in whipped topping. Layer with cake and sweetened strawberries. Chill.
Mash strawberries and sugar with a potato masher and let them sit so they have a lot of syrup. Then layer cake, strawberries, cheesecake mix and repeat. Refrigerate.
Making it the day you desire to eat it will help the cake not to be too soggy.
Microwave Caramel Popcorn
Microwave Caramel Popcorn
4 quarts popped popcorn (2 bags of microwave popcorn)
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
Brown Paper Grocery Bag
In a 2 quart glass bowl, combine brown sugar, butter, corn syrup, salt and vanilla. Microwave it for 3 minutes. Take it out, stir it and nuke it for another 1-1/2 minutes. Take it out, stir in baking soda...it will foam up a little. Pour syrup over popcorn in bag. Roll down the top of the bag a couple times to close it and shake to coat the corn. Place the bag in the microwave and heat it for 1 minute and 10 seconds. Remove, shake, flip the bag over and heat another 1 minute and 10 seconds. Dump the corn out onto waxed paper, separating it a little and let it cool to room temp. Store in an air tight container.
Ice Cream Torte
Ice Cream Torte
12 ice cream sandwiches
1 small box instant chocolate pudding
1/2 cup milk
10 oreos
1 large container of coolwhip
Mix milk with the pudding until it gets thick and smooth. Crush oreos up coarsely. Mix 1/2 of the coolwhip and oreos with the pudding mixture.
Unwrap and lay 6 of the ice cream sandwiches on a platter. Top with all of the chocolate/oreo filling mix and top filling with the other 6 ice cream sandwiches. Finally...cover the whole torte with coolwhip and freeze until ready to serve.
Red Velvet Cupcakes
Red Velvet Cupcakes
Ingredients:
2 1/2 C. all-purpose flour
1 1/2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 C. vegetable oil
1 C. buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp. red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla extract
For the Cream Cheese Frosting:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 C. sifted confectioners' sugar
Directions:
Preheat the over to 350 degrees. Line 2 (12-cup) muffin pans with cupcake liners.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together te oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake liners about 2/3 full. Bake in over for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove and coll completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Dirt Cake
Dirt Cake
Here is the dirt cake recipe!! Very easy! I love taking these to church - the kids love the worms!!DIRT CAKE
2 (20 oz.) pkgs. Oreo cookies
1/2 stick butter
1 (8 oz.) cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 sm. French vanilla instant pudding boxes
1 (12 oz.) Cool Whip
Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture.
Crumble the Oreo's in a blender, leave the cream in the Oreo's.
Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms and a plastic flower.
Pumpkin Crisp
1 box yellow cake mix
1 can pumpkin
1 1/2 cups sugar
3 eggs
3 tsp pumpkin pie spice
1 can evaporated milk
2 sticks of butter or margarine
chopped nuts
Mix pumpkin, sugar, eggs, pumpkin spice and milk until well blended. Pour into greased 9 x 13 cake pan. Sprinkle dry cake mix over pumpkin mixture. Melt butter and drizzle over cake mix. Sprinkle with nuts. Bake at 350 degrees for 50 minutes. Great with cool whip.
1 can pumpkin
1 1/2 cups sugar
3 eggs
3 tsp pumpkin pie spice
1 can evaporated milk
2 sticks of butter or margarine
chopped nuts
Mix pumpkin, sugar, eggs, pumpkin spice and milk until well blended. Pour into greased 9 x 13 cake pan. Sprinkle dry cake mix over pumpkin mixture. Melt butter and drizzle over cake mix. Sprinkle with nuts. Bake at 350 degrees for 50 minutes. Great with cool whip.
Crock Pot Chicken Tortilla Soup
Crock Pot Chicken Tortilla Soup
1 jar medium salsa
1 can diced tomatoes (I used the kind with a bit of hot pepper!)
1 packet of Onion Soup mix (dry)
1 bag frozen corn
1-2 lbs Chicen breast- cut up small cubed...
1 Box (32 Oz I think) Low- Sodium Chicken Broth
Salt and pepper the chicken...
Put everything into the crockpot..
Cook 6-8 hours on low...
Crock Pot Chicken and Dumplings
Crockpot Chicken and Dumplings
2 lbs. boneless, skinless chicken breasts
1 3/4 cup chicken broth
2 chicken bouillon cubes
2 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
2 celery ribs, cut into 1" pieces
6 small carrots, cut into 1" chunks
For biscuits:
2 cups Bisquick
1/2 cup plus 1 Tbsp. milk
1 tsp. parsley (I didn't use that)
1. Place chicken in slow cooker.
2. Dissolve bouillon in broth. Add to chicken.
3. Add salt, pepper and poultry seasoning.
4. Spread celery and carrots over top.
5. Cover. Cook on low 6-8 hours or on high 3-3 1/2 hours.
6. Combine biscuit ingredients until just moistened. Drop by spoonfuls over chicken.
7. Cover. Cook on high 35 minutes. Do not remove cover while dumplings are cooking. Serve immediately.
Crock Pot Potato Soup
Crock Pot Potato Soup
8 C peeled & cubed potatoes (5 lbs.)
3 (14 oz) cans chicken broth
1 (8 oz) brick cream cheese, softened
1/2 lb. bacon crisp-cooked & crumbled (I do the whole lb. & save 1/2 lb. to sprinkle on top of soup when serving)
1 can cream of chicken soup
1/4 tsp. pepper
Combine all ingredients in slow cooker. Cook on low 8-10 hours. Serve with shredded cheddar cheese and bacon!
8 C peeled & cubed potatoes (5 lbs.)
3 (14 oz) cans chicken broth
1 (8 oz) brick cream cheese, softened
1/2 lb. bacon crisp-cooked & crumbled (I do the whole lb. & save 1/2 lb. to sprinkle on top of soup when serving)
1 can cream of chicken soup
1/4 tsp. pepper
Combine all ingredients in slow cooker. Cook on low 8-10 hours. Serve with shredded cheddar cheese and bacon!
Homemade Stuffing
1 box/bag Seasoned Bread Crumbs
1 egg
1 large onion, chopped
3 stalks celery, diced
1 cube butter, melted
1 tsp salt
1 tsp pepper
1 tsp sage
1 tsp thyme
1 tsp poultry Seasoning
1 can beef broth
I just combine all ingredients in a big bowl. Dry stuff first and then the wet ingredients last. I then stuff this inside my turkey.
1 egg
1 large onion, chopped
3 stalks celery, diced
1 cube butter, melted
1 tsp salt
1 tsp pepper
1 tsp sage
1 tsp thyme
1 tsp poultry Seasoning
1 can beef broth
I just combine all ingredients in a big bowl. Dry stuff first and then the wet ingredients last. I then stuff this inside my turkey.
Caramels
Caramels
I make caramels every year for christmas to hand out to friends. Instead of wrapping small bite size caramels that last way too long, I give out caramel logs and only have to wrap 6 logs per recipe.
CARAMELS
1 Cup Butter
1 cup white sugar
1 cup brown sugar
1 cup light corn syrup
1 14 oz can of swetened condensed milk
dash of salt
Combine ingredients in heavy pa. Cook over medium heat, stirring constantly with a wooden spoon. Keep at a rolling boil. Cook until soft ball forms, in cold water (about 15 minutes). Poor into well buttered 7 X 11 pan.
Peppermint Hot Chocolate Mix
Peppermint Hot Chocolate Mix
This is an excellent recipe for teacher gifts and you can multiply the recipe as needed:
Peppermint Hot Chocolate Mix
(note: one package of peppermint mix makes 3 to 4 servings)
2 Tbs powdered instant dry milk
2 Tbs powdered coffee creamer
2 Tbs granulated white sugar
1 TBS unsweetened cocoa
1 peppermint candy, crushed into fine pieces
Combine the above ingredients and stir until well blended. Place in a clean canning jar or a 3x4 ziplock bag and seal.
Attach a gift tag with the directions on preparation of the hot chocolate
as follows:
Peppermint Hot Chocolate
1 serving
1 1/2 to 2 Tbs peppermint hot chocolate mix
6 ounces (3/4 cup) boiling water
whipped cream and candy cane
Place the Peppermint Hot Chocolate Mix in a mug. pour boiling water over the mixture. Stir until the mix in completely dissolved. If desired, garnish with whipped cream and candy cane.
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