Young Women Camp 2009 (148 girls, 31 adults)
Tuesday
6:00 Dinner (30 people) Haystacks (curry chicken x 3)
Mandarin Oranges (1 gal.)
Pineapple Tidbits (1 gal.)
Olives (1 gal.)
Cheese (5 lbs.)
Chow Mien Noodles (1 gal.)
Rice – 6 cups
Snack Popcorn – Peanut Butter / Carmel
Wednesday
Breakfast (30 people) Biscuits x 8
Sausage Gravy (3 lbs.)
Sunny Delight (2 gallons)
Milk (2 gallons)
Snack Otter Pops (2 boxes – 400)
11:30 Lunch (70 people) Pigs in Blanket
Broccoli Salad x 5
Berry Fluff x 3
5:00 Dinner Hamburgers / Buns (200)
Sliced cheese – 125
Tomato
Grilled Onions – 10 lbs.
Ketchup – 1 gal.
Mustard
Pickles – 2 gals.
Macaroni Salad x 20
Orange Dream Fruit Salad x 20
Chips – 5 bags
7:45 Snack Cinnamon Rolls (10 batches)
(3 pkgs. Br. Sugar, 6 lbs. margarine)
(frosting – 3 pkgs. Pwd. Sugar, 3 ¾ lbs. Margarine)
Thursday
8:00 Breakfast French Toast x 25
Bacon (2 boxes)
Eggs (9 flats)
Syrup (1 gal. maple, ½ gal. boysenberry)
Butter
Orange Juice ( 5 gal.)
Hot Chocolate (10 gal.)
12:00 Lunch Tacos (40 lbs. hamburger, 2 bottles taco seasoning)
Lettuce (4 bags)
Sour Cream (10 lbs.)
Olives (1 ½ gals.)
Cheese (10 lbs.)
Onions - 2 ½ lbs.
Tomatoes
Salsa
Shells (240)
Jell-O (5 lrg. Pkgs.)
5:30 Dinner Turkey Enchiladas
Salsa (2 gals.)
Watermelon (6)
Cantaloupe (9)
Grapes (4 pkgs.)
Carrots (4 bags)
Broccoli (3 bags)
Dip (2 bottles)
Leftover Salad
8:00 Snack Brownie Pizza x 20
(5 lrg. Pans, cut 5x8)
Friday
8:00 Breakfast Pancakes (25 lbs.)
Sausage
Eggs (9 flats)
Syrup (1 gal. maple, ½ boysenberry)
Butter
Orange Juice (5 gals)
Hot Chocolate (10 gals.)
12:00 Lunch Sandwiches (200)
Ham (200 slices)
Turkey (200 slices)
Miracle Whip
Mustard
Pickles (1/2 gallon)
Lettuce – 4 heads
Chips – 5 bags
Grapes / Bananas - leftover salad, vegetables
5:30 Dinner Pork Roast (75 lbs.)
(230 people) Cheesy Potatoes (x11)
Pistachio Salad (x 16)
Frog Eye Salad (x 4)
Carrots (3 bags)
Broccoli (3 bags)
Dip (2 bottles)
8:00 Snack Rice Crispy Logs (x 12)
Saturday
8:00 Breakfast Egg McMuffins (150)
English Muffins (150)
Ham (3 lbs.)
Eggs (6 flats)
Cheese, sliced (150)
English Muffins / Toast (45)
Jam (2 bottles)
Peaches (5 gals.)
Hot Chocolate (10 gals.)
Orange Juice (5 gals.)
11:30 Sack Lunch Pop
Grandma’s Cookies
Fruit Snacks
Crackers with cheese
Lunch Sacks
All the salads have been posted already, see: "SALADS FOR A CROWD.....AKA: YW CAMP SALADS".
Here are the other recipes:
CURRY CHICKEN
1 c. chopped onion or onion powder to taste
1 1/2 t. curry powder
1 t. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. cooked cubed chicken
1/2 c. sour cream
milk - as need to thin to desired consistency
3 c. hot cooked rice (2 c. uncooked rice)
X 4
onion powder
6 t. curry powder
4 t. margarine
4 cans cream of chicken soup
4 cans cream of mushroom soup
6 c. cooked chicken
2 c. sour cream
milk - as needed
8 c. uncooked rice
PEANUT BUTTER POPCORN
3 qt. popcorn
1 c. sugar
1 c. karo
bring to vigorous boil and cook 30 seconds, stirring constantly. Remove from heat & add:
1 c. peanut butter
1 t. vanilla
Pour over popcorn and stir.
CARMEL POPCORN
1 cube butter
1 c. brown sugar
1 c. karo
Mix and boil in heavy pan. Cook to softball (228). Remove from heat, slowly add:
1 can sweetened condensed milk
Pour over popcorn and stir.
Linda & I were roommates at Rick's college. This recipe came from our roommate, Tracy Stosish. We called it Nanny's Carmel Corn because her Grandma made it for us often and shared her recipe with us. This is good stuff!!!!
COOL RISE ROLLS
X 3
6 c. flour
6 T. yeast
1 1/2 c. sugar
2 t. salt
1 1/2 c. oil
4 1/2 c. hottest tap water
6 eggs
1 1/2 c. dry powdered milk
9 - 12 c. flour
(If you need further instructions you can see pg. 30 of the Atkinson Family Cookbook)
for the cinnamon rolls, spread dough with butter/margarine, sprinkle with brown sugar and cinnamon. Roll up into rolls. We put 24 on one cookie sheet.
FROSTING
8 lbs. powdered sugar
2 1/2 lbs. margarine
3 T. Vanilla
1 T. Salt
2 1/2 c. milk
Mix & frost while slightly warm.
Linda makes this triple batch in a big metal bowl. She uses her hand mixer to get things started and then she finishes up by mixing and kneading it my hand. She makes 3 or 4 batches of this X3 recipe. Then we used some of the dough for Pigs in a Blanket and made the rest into Cinnamon Rolls. Are these girls spoiled or what???
FRENCH TOAST
2 eggs - beat well and then add:
1 c. milk
1/4 t. salt
1 t. vanilla
1 c. flour
1 1/2 t. baking powder
1 t. cinnamon
Mix well and then dip:
10-12 slices of bread
Cook on sprayed grill.
X25
50 eggs
1 1/2 gallon milk
salt
9 T. Vanilla
25 c. flour
3/4 c. baking powder
9 T. cinnamon
13 loaves of bread
This is more of a battered french toast. It is relly good and a little more filling for hungry girls...
SALSA
2 green anaheim peppers, chopped
1 bunch green onions, chopped
cilantro, chopped
Add and pulse, til chopped:
1 t. garlic powder
1 t. crushed red pepper
1 qt. tomatoes
X8
16 green anaheim peppers, chopped
3 bunches green onions, chopped
cilantro
8 t. garlic powder
8 t. crushed red pepper
2 gal. diced tomatoes
For this big batch we didn't have a food processor, so Linda purchased diced, tomatoes and we just stirred it all together. GOOD Stuff!!! Make sure you bring along a couple of bags of chips. The kitchen help will need them for taste testing!! (You wouldn't want to serve this without tasting it on a couple of bags of chips first) And then you will understand why Linda doesn't just go buy a couple of gallon of salsa. This is much much better!!! This is to serve with the tacos and chicken enchiladas.
CHICKEN ENCHILADAS
Mix together:
1/2 c. chopped onion or onion powder
4 oz. reduced fat cream cheese, softened
1 T. water
1 t. cumin
1/4 t. pepper
1/8 t. salt
4 c. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
12 - 8 inch flour tortillas
SAUCE
1 can reduced sodium cream of chicken soup
8 oz. light sour cream
1 c. skimmed milk
1/2 c. shredded cheddar cheese
X20
chopped onion or onion powder
10 lb. reduced fat cream cheese, softened
water
7 T. cumin
pepper
salt
70 lbs. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
240 - 8 inch flour tortillas
SAUCE
215 oz. reduced sodium cream of chicken soup
10 lbs. light sour cream
1 gallon skimmed milk
5 lbs. shredded cheddar cheese
BROWNIE PIZZA
Beat together:
1/2 c. margarine
2 T. oil
2 eggs
Add:
6 T. cocoa
1 c. sugar
3/4 c. flour
Mix well and spread onto a greased pizza pan. Bake at 350 for 14 minutes. Cool completely. Frost & decorate.
X4 = 1 pan (18x26x1)
2 c. margarine
1/2 c. oil
8 eggs
1 1/2 c. cocoa
4 c. sugar
3 c. flour
X20
10 c. margarine
2 1/2 c. oil
40 eggs
7 1/2 c. cocoa
20 c. sugar
15 c. flour
FROSTING
1 c. powdered sugar
1 1/2 t. vanilla
1/3 c. creamy peanut butter
2-3 T. milk
Beat well and spread on pizza. Top with goodies.....M&M's, chocolate chips, marshmallows, peanuts, etc.....
X20
20 c. powdered sugar
1/2 c. vanilla
7 c. peanut butter
2 1/2 to 4 c. milk
Be careful with the milk.....I got too much because Linda didn't have an amount, she just dumps.....and we ended up with lots of frosting.....but it was really good!!!
Another recipe that Linda made that they really love, is the Rice Krispy Logs. My version of this recipe can be found on page. 179 in the Atkinson Family Cookbook. Linda made 20 of these up ahead of time at home and froze them and wrapped them in foil. We just sliced them and served them. They each got 1 slice and you have to police the serving tables because they will want more than one.....
The CHEESY POTATOES that Linda refers to on her menu can be found in the Atkinson Cookbook on page 139. We would X5 the recipe to fill each roaster oven. I think we filled 3 roaster ovens.
It is a lot of work but rewarding as well. We were often brought notes and candy and even a bouquet of wild flowers Linda has changed the menu some thru the years so this menu has been tried and perfected. The real favorites have stuck and it was fun to see the girls anticipate their favorites. The real trick to success is don't get stressed. Linda is very easy going, she knows her stuff, and she is well prepared, the rest just happens and she really doesn't stress. She is great to work with. She does have a few rules that she absolutely doesn't bend on. In the cold mornings she likes to serve hot chocolate. They are never allowed to get any until the blessing is said and breakfast is ready. Otherwise it will be gone before breakfast. They only get one when it comes to the treats. She tells them if you take 2 that means your friend won't get one. She tells them if they know they won't eat it don't take it. It is funny how they think they should take it because it is there and then they throw it away. This is not like school lunch where it has to go on your tray. It is not fun to watch the food you worked hard to cook go in the trash. Especially when some went without. Portion control is sometimes a problem, once again, they have to be reminded that a friend or leader will not be eating if you take their share. We have what we have and when it is gone it is gone. They is not a store nearby. No one is going hungry but please be respectful of others. She was never harsh but firm. If someone stopped by the kitchen and said they were hungry we always managed to find something they wanted to eat. We saved our leftovers until the last day and then they were thrown away. Don't put all the food out at once. Keep some back because the leaders are usually the last ones to eat. We never allowed seconds until everyone had eaten. Sometimes we would put out a sign by the item that said PLEASE TAKE ONLY ONE. After awhile they seem to figure it out. For some reason the morning that we served the McMuffins we ran out and we shouldn't have. Since they were individually wrapped in foil they were sneaking and putting an extra in their pocket. I think they were surprised that they were so filling. Leaders did not get any and then too many to count ended up in the garbage. We should not have put them all out at once. Then we had to come up with something for the leaders to eat.
Another thing that we would do. In the evening we would crack all the eggs for breakfast into gallon pitchers so we would be ready in the morning. It really takes along time to crack 200 eggs. But I also learned that if you do get an egg shell in there you do not have to worry about it. It will settle to the bottom and stay there unless you shake it up or dump them out really fast. So don't try to fish it out, because you can't fish an egg shell out of a gallon of eggs even when you try.
Our day usually started at 6:00 am and we usually closed the kitchen at about 10:30 or ll:00. Since I am in the Young Women's I had girls up there and I did sneak away and went on a couple of their activities. But Kim & Linda pretty much stayed in the kitchen all day long. There wasn't much down time. If we sat down we were stitching baby blocks for the humanitarian project that the girls were working on. We each made one block, so there wasn't much down time.
The Priesthood brethern and our camp hosts were good to stop in and ask what they could do to help at meal time. In the morning especially you will need help with heavy stuff, like the hot chocolate and juice. (last year it was cold and they did not drink much juice) We also had 6 to 8 girls that were assigned to help put the food out and fill the water jugs before each meal. It was nice that we would have girls stop by and ask if we needed anything on occasion. When they were all supposed to be doing service we had a leader that came in and washed dishes for us for over 2 hours. She even returned a couple of other times to do it again. There are a lot of dishes to wash!!! Just like at home the kitchen is the heart of camp!!! Enjoy your time in the kitchen, it is time well spent!!! That is all I can think of right now!!
Monday, May 10, 2010
Sunday, May 2, 2010
Krista & Jordan's Wedding Salad
Krista Walker got married this weekend. This salad is her new husband, Jordan's favorite salad. His family calls it Aunt Jessie's Salad because his Aunt makes it. But I call it Krista & Jordan's Wedding Salad. It was really good!!!
KRISTA & JORDAN'S WEDDING SALAD
1 head of iceberg lettuce - torn into bite size pieces
Drizzle 1 - 2 capsful of oil over lettuce and toss.
Microwave a fresh lemon for 1-2 minutes, then juice the lemon. Drizzle the juice over the lettuce and sprinkle with garlic salt and toss again.
KRISTA & JORDAN'S WEDDING SALAD
1 head of iceberg lettuce - torn into bite size pieces
Drizzle 1 - 2 capsful of oil over lettuce and toss.
Microwave a fresh lemon for 1-2 minutes, then juice the lemon. Drizzle the juice over the lettuce and sprinkle with garlic salt and toss again.
Saturday, May 1, 2010
Double Delight Peanut Butter Cookies
Here is what $1 Million Dollars tastes like.......
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!
Friday, April 30, 2010
Menu for a week.....
Menu and recipes for DINNER for one week. A new update to the cookbook I have and love, "What's for Dinner?" by Jana Schofield. The cookbook ends with Week 29. Jana just sent me this addition to add to my cookbook. So I'm posting it so I don't lose it!!! I can't wait to give them a try!! Thanks, Jana
If you want to check out her cookbook or order one here is her blog.
www.whatsfordinner1.blogspot.com
They are on sale for the month of May.
Week 30
Sunday
Barbecue Beef Brisket
Stuffed Potato Balls
Asparagus with Lemon
Frozen Fruit Salad
Banana Oatmeal Cookies
Monday
Creamy Zucchini Soup
Vegetable Medley Salad
Parmesan Toast
Candy Bar Fudge Pie
Tuesday
Hot Buffalo Chicken
Potato Skins
Celery Sticks
with Bleu Cheese Dip
Chocolate Molten Cake
Wednesday
Italian Meatball Sandwiches
Roasted Zucchini Sticks
Italian Crepes
Thursday
Creamy Tarragon Chicken with
Brown Rice
Carrots Elegante
Spinach Pear Salad
Vanilla Chocolate Torte
Friday
Left overs, go out, or try new recipe
Saturday
Chicken Pasta Salad
Sweet Potato Chips
Nutty Baklava
Recipes
Barbecue Beef Brisket
4 pounds beef brisket 1 ½ cups apple cider
salt and pepper 1 sliced onion
1 package onion soup mix 2 cups barbecue sauce, purchased
12 ounce can lemon lime soda or use recipe on page 9
Place brisket in foil-lined baking dish or crockpot. Season with salt and pepper. Sprinkle with onion soup mix and pour cola and cider over top. Arrange sliced onions on top. Cover with heavy-duty foil. Bake at 375 for 3 hours, or 6 to 8 hours on low in crockpot. Remove brisket from liquid and place on another foil-lined baking dish. Cover with barbecue sauce. Bake at 350 for 30 to 45 minutes, basting every 15 minutes with sauce. Remove from oven and let rest 20 minutes before slicing. Make sure to slice across the grain not with the grain.
Stuffed Potato Balls
6 potatoes 6 slices mozzarella cheese
salt and pepper ½ cup shredded mozzarella cheese
Bake potatoes. Half potatoes and remove pulp from skins, leaving 1/8-inch potato around peel. ( Do not discard peels. Save for Baked Potato Skins on Tuesday). Grate and toss with salt and pepper. Form into 3-inch patties. Sandwich ¼-inch thick slice of mozzerela cheese between two patties. Cook about 3 minutes on each side in hot olive oil. Remove from pan and place on baking sheet. Top with grated mozzarella and bake in oven about 5 minutes until cheese is melted.
Asparagus with Lemon
1 pound asparagus salt and pepper to taste
½ cup shredded Parmesan cheese olive oil
1 teaspoon dill 1 lemon
Cut asparagus into 2-inch pieces. Place in boiling water and cook for 4 minutes, or until they are just crisp-tender. Drain. Add Parmesan and spices and stir. Drizzle asparagus with olive oil and juice from lemon. Toss gently to combine.
Frozen Fruit Salad
1 cup sour cream ¼ cup lemon juice
½ cup sugar ¾ cup raspberries or blueberries
1 cup drained crushed pineapple ½ cup chopped walnuts
2 mashed bananas
Mix all together and spoon into muffin tins lines with cup cake papers. Freeze. Remove from pan and place in freezer bags. Let sit for 5 minutes before serving.
Banana Oatmeal Cookies
½ cup butter ½ teaspoon baking soda
¼ cup shortening 1 teaspoon salt
1 cup sugar 1 teaspoon cinnamon
1 egg ½ teaspoon nutmeg
2 bananas, mashed 2 cups oats
1 ½ cups flour 1 cup chocolate chips
Mix butter, shortening, egg and bananas together until smooth. Add flour, soda and spices. Stir in oats and chocolate chips. Bake at 400 for 8 to 10 minutes.
Cream of Zucchini Soup
3 cups zucchini, peeled and grated 1 teaspoon seasoned salt
½ cup water ½ teaspoon parsley flakes
1 tablespoon dried onion 2 teaspoons chicken bullion
Place all ingredients in saucepan and simmer for 20 minutes. While it is simmering make the following white sauce.
2 tablespoons butter 1 cup milk
2 tablespoons flour 2 cups half and half
Melt butter in saucepan. Add flour and stir until smooth. Gradually stir in milk, whisking until smooth and thickened. Stir in half and half. Pour into zucchini mixture. Salt and pepper to taste.
Vegetable Medley Salad
1 cup frozen peas ¼ cup sour cream
1 cup chopped carrot ½ cup ranch dressing
1 cup drained corn
2 tablespoon chopped red onion
¼ cup chopped bacon
Thaw frozen peas between paper towels. Combine vegetables and bacon into bowl. Stir together sour cream and ranch dressing. Mix into vegetable mixture and stir well.
Parmesan Toast
6 slices Texas bread or ½ teaspoon garlic powder
hamburger buns ¼ cup grated Parmesan cheese
¼ cup butter, softened
Beat together butter, garlic and cheese. Spread on bread or bun halves. Place on baking sheet and broil until browned.
Candy Bar Fudge Pie
½ cup fudge sauce (page 4) 1 quart chocolate chip ice cream, softened
½ cup chocolate chips 1 cup coconut
2 cups crispy rice cereal 1 cup caramel sauce (page 26)
¼ cup sour cream
Combine fudge sauce and chocolate chips in small bow. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture. Combine remaining chocolate mixture and cereal in large bowl and mix to coat cereal. Press mixture over bottom and sides of lightly buttered pie plate. Freeze until firm, about 10 minutes. Combine reserved chocolate mixture and sour cream and mix well. Stir coconut into softened ice cream. Spread half the ice cream mixture in pie plate. Drizzle with half the chocolate mixture and half the caramel topping. Top with remaining ice cream and drizzle with remaining chocolate mixture and caramel sauce. Freeze pie, covered, until firm.
Chicken Tenders with Buffalo Sauce
6 boneless chicken breasts salt and pepper to taste
½ cup butter, melted 1 cup Franks Red Original Hot Sauce
Brush chicken with butter. Sprinkle with salt and pepper. Cut into strips. Place on foil-lined baking sheet coated with cooking spray. Bake at 400 for 20 minutes until chicken is cooked through. Arrange chicken in serving dish.
Stir together remaining butter and hot sauce. Pour over chicken.
Looking Ahead
Bake 2 extra chicken breasts for Chicken Bowtie Salad on Saturday.
Potato Skins
6 baked potatoes bacon bits
salt and pepper sour cream
shredded cheddar cheese
Half potatoes and scoop pulp out, leaving 1/8-inch potato around peel. Lightly salt and pepper inside. Sprinkle with cheddar cheese and bacon bits. Bake at 425 for 5 minutes. Serve with sour cream.
Bleu Cheese Dip
½ cup sour cream
¼ cup crumbled bleu cheese
Mix together.
Chocolate Molten Cake
1 ¼ cup semi sweet chocolate chips 6 large eggs
10 tablespoons butter 6 large egg yolks
½ teaspoon cardamom (optional) 1 teaspoon vanilla
½ teaspoon coriander (optional) 1 ½ cups powdered sugar
½ teaspoon cinnamon ½ cup flour
¼ teaspoon cloves
Melt chocolate, butter and spices over low heat, stirring until smooth. Cool slightly. Whisk eggs, yolks and vanilla in large bowl to blend. Stir in powdered sugar, then chocolate mixture and then flour. Pour into well-greased cupcake pan, filling to top. Bake at 425 for 10 minutes. Batter should rise slightly above pan, top edges turn dark brown and centers are soft and runny. Run small knife around cakes to loosen. Let rest 5 minutes. Place cookie sheet atop muffin tin and invert to remove cakes. Place on individual plates and serve with vanilla ice cream.
Italian Meatball Sandwiches
1 pound ground beef 3 8-oz cans tomato sauce
1 cup bread crumbs 1 can water
½ cup Parmesan cheese ½ teaspoon salt
1 teaspoon Italian seasoning ½ teaspoon oregano
2 teaspoons parsley 1/8 teaspoon pepper
1 teaspoon salt ½ cup Parmesan cheese
½ teaspoon pepper 6 deli buns
1 egg 6 slices provolone cheese
½ cup milk
Combine ground beef, bread crumbs, cheese and seasonings in large bowl. Beat together egg and milk and pour into beef mixture. Mix well and shape into meatballs the size of a walnut. Place on a foil-lined baking sheet. Bake at 350 for 25 minutes.*
In a saucepan, mix together tomato sauce, water, spices and Parmesan cheese. Bring to a boil. Lower heat and simmer on low for 20 minutes. Add baked meatballs.
Slice provolone cheese in half diagonally, forming triangles. Arrange 2 cheese triangles on each bun. Place on baking sheet and broil for a few minutes until cheese is starting to melt and buns start to brown. Remove from oven and place 3 to 4 meatballs on bun. Spoon sauce over meatballs
*To cook in crock pot, use extra lean ground beef. Spoon half the sauce in crock pot. Add meatballs and pour remaining sauce over meatballs. Cook on low for 6 to 8 hours or high 3 to 4 hours.
You can substitute canned spaghetti sauce in place of the sauce ingredients, if desired.
Roasted Zucchini Sticks
2 medium zucchinis
cooking spray
seasoned salt
Wash and quarter zucchinis. Coat with cooking spray. Sprinkle generously with seasoned salt. Place on foil-lined baking sheet. Bake at 425 for 15 to 20 minutes until browned.
Italian Crepes
3 eggs Nutella (this is a chocolate and hazelnut mixture
1 cup milk found in a jar by the peanut butter.)
1 cup flour 3 bananas, sliced
1 tablespoon sugar whipped cream
1 teaspoon vanilla chocolate syrup
Beat together eggs, milk, flour, sugar and vanilla. Heat skillet on medium heat. Coat bottom of pan with butter. Pour about ¼ batter in center of pan. Lift pan and move downward and around to spread batter around bottom of pan. Cook for 30 seconds to 1 minute or until lightly browned. Carefully turn and cook on other side for 30 seconds.
Warm Nutella in microwave for 1 to 2 minutes until soft. Spread Nutella over crepe. Arrange bananas over half of crepe. Fold in half. Top with whipped cream and drizzle with chocolate sauce.
Creamy Tarragon Chicken
6 boneless chicken breasts
2 tablespoons butter
salt and pepper
½ cup chopped onion
1 clove minced garlic
1 tablespoon tarragon
¼ cup flour
1 ½ cups cold water
1 cup sliced mushrooms
1 cup cream
Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion , garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until mixture just starts to bubble. Serve over brown rice.
Brown Rice
1 cup brown rice
3 cups water
½ teaspoon salt
½ teaspoon olive oil
Measure rice and water into large microwave safe bowl. Stir in salt and olive oil. Cover and microwave for 40 minutes. Let sit for 5 minutes. Fluff with fork
Carrots Elegante
5 carrots 2 tablespoons orange marmalade
1 tablespoon butter 2 tablespoon water
Peel and slice carrots diagonally 1-inch thick. Melt butter in small saucepan. Stir in orange marmalade and water. Add carrots and bring to a boil. Lower heat and cover. Simmer for 7 to 10 minutes until tender.
Spinach Pear Salad
6 cups baby spinach ½ cup crumbled blue cheese
1 green pear, chopped ¼ cup pomegranate seeds or craisins
½ cup candied pecans
Toss all ingredients in large bowl. Drizzle with Pomegranate Dressing when ready to serve.
Candied pecans
2 tablespoons butter
2 tablespoons brown sugar
½ cup pecans
On medium heat, melt butter in small skillet. Add brown sugar and stir until dissolved. Add pecans and stir, coating pecans. Continue to cook and stir for 5 minutes.
Pomegranate Dressing
2 tablespoons olive oil 1 tablespoon white wine vinegar
2 tablespoons honey 1 teaspoon poppyseed
¼ cup Pomegranate juice* 1 teaspoon Dijon mustard
Measure all ingredients in bowl and whisk until well blended.
*Pomegranate juice can be substituted with cranberry or orange juice.
Vanilla Cream Chocolate Torte
½ cup semi sweet chocolate chips ¾ cup sugar
3 tablespoons milk 4 eggs, separated
1 teaspoon rum extract 2 tablespoons cocoa
1 tablespoon butter, softened
Combine chocolate chips, milk and rum extract in small saucepan. Melt on low heat, stirring frequently. Remove immediately from heat and stir until smooth. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating for 1 minute. Set aside.
Beat together butter and ½ cup sugar. Add egg yolks and beat 1 minute. On low speed, mix in melted chocolate mixture until combined. Add cocoa and beat until mixed in. Gently fold egg whites into chocolate mixture.
Spoon into 9 x 9-inch baking dish that has been coated with cooking spray. Bake at 300 for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean. (You will want it to be slightly soft in the middle)
To serve, cut the torte into squares. Spoon a couple tablespoons of custard in the bottom of a bowl. Place a piece of torte on top of the custard.
Custard
1 ½ cups evaporated milk
3 egg yolks, lightly beaten dash of salt
½ cup sugar 2 teaspoons vanilla
Whisk together milk, eggs, sugar and salt in a heavy saucepan. Cook over medium heat, stirring frequently until bubbly and slightly thickened. Remove from heat and add vanilla. Cover with plastic wrap and refrigerate until cool.
Chicken Bowtie Salad
2 cups bowtie pasta 1 lime
1 mango, diced* 2 cups cooked chicken, cubed
1 avocado, diced ½ cup coleslaw dressing
1 cup grapes ¼ cup mayonnaise
3 green onions 2 teaspoons basil
1 cup celery, diced
¼ cup slivered almonds
Cook bowtie pasta according to package directions. Drain and place in large bowl. Add fruits and vegetables. Grate rind of lime into salad. Squeeze in lime juice. Add chicken and toss. Mix together coleslaw dressing, mayonnaise and basil. Pour over salad and mix well.
*Mangos have a thick, hard center core. The easiest way to dice is to cut slices from top to bottom around the core. You can then cut each section to the skin in squares and trim away the skin.
Sweet Potato Chips
1 medium sweet potato
Cut sweet potato into 1/8-inch thick slices. Layer on foil-lined baking sheet coated with cooking spray. Spray tops of potato slices. Bake at 400 for 15 to 20 minutes until tender and starting to turn brown.
Nutty Baklava
1 cup pecans, finely chopped
1 cup flaked coconut (optional)
½ cup brown sugar
1 teaspoon cinnamon
dash nutmeg
1 lb. phyllo pastry (found by the frozen pie crusts)
½ cup butter, melted
½ cup plus 2 tablespoons honey
½ cup water
1 tablespoon maple syrup
Spray 9 x 13-inch baking pan with cooking spray. Combine, pecans, coconut, brown sugar, cinnamon and nutmeg. Stir well. Layer 5 phyllo pieces, brushing each with butter, in pan. Spread a layer of nut mixture over phyllo. Repeat 2 more times. Top with another layer of 5 phyllo pieces. Cut into diamond shapes. Bake at 325 for 45 minutes. Heat honey, water and syrup. Pour over baked phyllo. Let set for at least 2 hours.
If you want to check out her cookbook or order one here is her blog.
www.whatsfordinner1.blogspot.com
They are on sale for the month of May.
Week 30
Sunday
Barbecue Beef Brisket
Stuffed Potato Balls
Asparagus with Lemon
Frozen Fruit Salad
Banana Oatmeal Cookies
Monday
Creamy Zucchini Soup
Vegetable Medley Salad
Parmesan Toast
Candy Bar Fudge Pie
Tuesday
Hot Buffalo Chicken
Potato Skins
Celery Sticks
with Bleu Cheese Dip
Chocolate Molten Cake
Wednesday
Italian Meatball Sandwiches
Roasted Zucchini Sticks
Italian Crepes
Thursday
Creamy Tarragon Chicken with
Brown Rice
Carrots Elegante
Spinach Pear Salad
Vanilla Chocolate Torte
Friday
Left overs, go out, or try new recipe
Saturday
Chicken Pasta Salad
Sweet Potato Chips
Nutty Baklava
Recipes
Barbecue Beef Brisket
4 pounds beef brisket 1 ½ cups apple cider
salt and pepper 1 sliced onion
1 package onion soup mix 2 cups barbecue sauce, purchased
12 ounce can lemon lime soda or use recipe on page 9
Place brisket in foil-lined baking dish or crockpot. Season with salt and pepper. Sprinkle with onion soup mix and pour cola and cider over top. Arrange sliced onions on top. Cover with heavy-duty foil. Bake at 375 for 3 hours, or 6 to 8 hours on low in crockpot. Remove brisket from liquid and place on another foil-lined baking dish. Cover with barbecue sauce. Bake at 350 for 30 to 45 minutes, basting every 15 minutes with sauce. Remove from oven and let rest 20 minutes before slicing. Make sure to slice across the grain not with the grain.
Stuffed Potato Balls
6 potatoes 6 slices mozzarella cheese
salt and pepper ½ cup shredded mozzarella cheese
Bake potatoes. Half potatoes and remove pulp from skins, leaving 1/8-inch potato around peel. ( Do not discard peels. Save for Baked Potato Skins on Tuesday). Grate and toss with salt and pepper. Form into 3-inch patties. Sandwich ¼-inch thick slice of mozzerela cheese between two patties. Cook about 3 minutes on each side in hot olive oil. Remove from pan and place on baking sheet. Top with grated mozzarella and bake in oven about 5 minutes until cheese is melted.
Asparagus with Lemon
1 pound asparagus salt and pepper to taste
½ cup shredded Parmesan cheese olive oil
1 teaspoon dill 1 lemon
Cut asparagus into 2-inch pieces. Place in boiling water and cook for 4 minutes, or until they are just crisp-tender. Drain. Add Parmesan and spices and stir. Drizzle asparagus with olive oil and juice from lemon. Toss gently to combine.
Frozen Fruit Salad
1 cup sour cream ¼ cup lemon juice
½ cup sugar ¾ cup raspberries or blueberries
1 cup drained crushed pineapple ½ cup chopped walnuts
2 mashed bananas
Mix all together and spoon into muffin tins lines with cup cake papers. Freeze. Remove from pan and place in freezer bags. Let sit for 5 minutes before serving.
Banana Oatmeal Cookies
½ cup butter ½ teaspoon baking soda
¼ cup shortening 1 teaspoon salt
1 cup sugar 1 teaspoon cinnamon
1 egg ½ teaspoon nutmeg
2 bananas, mashed 2 cups oats
1 ½ cups flour 1 cup chocolate chips
Mix butter, shortening, egg and bananas together until smooth. Add flour, soda and spices. Stir in oats and chocolate chips. Bake at 400 for 8 to 10 minutes.
Cream of Zucchini Soup
3 cups zucchini, peeled and grated 1 teaspoon seasoned salt
½ cup water ½ teaspoon parsley flakes
1 tablespoon dried onion 2 teaspoons chicken bullion
Place all ingredients in saucepan and simmer for 20 minutes. While it is simmering make the following white sauce.
2 tablespoons butter 1 cup milk
2 tablespoons flour 2 cups half and half
Melt butter in saucepan. Add flour and stir until smooth. Gradually stir in milk, whisking until smooth and thickened. Stir in half and half. Pour into zucchini mixture. Salt and pepper to taste.
Vegetable Medley Salad
1 cup frozen peas ¼ cup sour cream
1 cup chopped carrot ½ cup ranch dressing
1 cup drained corn
2 tablespoon chopped red onion
¼ cup chopped bacon
Thaw frozen peas between paper towels. Combine vegetables and bacon into bowl. Stir together sour cream and ranch dressing. Mix into vegetable mixture and stir well.
Parmesan Toast
6 slices Texas bread or ½ teaspoon garlic powder
hamburger buns ¼ cup grated Parmesan cheese
¼ cup butter, softened
Beat together butter, garlic and cheese. Spread on bread or bun halves. Place on baking sheet and broil until browned.
Candy Bar Fudge Pie
½ cup fudge sauce (page 4) 1 quart chocolate chip ice cream, softened
½ cup chocolate chips 1 cup coconut
2 cups crispy rice cereal 1 cup caramel sauce (page 26)
¼ cup sour cream
Combine fudge sauce and chocolate chips in small bow. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture. Combine remaining chocolate mixture and cereal in large bowl and mix to coat cereal. Press mixture over bottom and sides of lightly buttered pie plate. Freeze until firm, about 10 minutes. Combine reserved chocolate mixture and sour cream and mix well. Stir coconut into softened ice cream. Spread half the ice cream mixture in pie plate. Drizzle with half the chocolate mixture and half the caramel topping. Top with remaining ice cream and drizzle with remaining chocolate mixture and caramel sauce. Freeze pie, covered, until firm.
Chicken Tenders with Buffalo Sauce
6 boneless chicken breasts salt and pepper to taste
½ cup butter, melted 1 cup Franks Red Original Hot Sauce
Brush chicken with butter. Sprinkle with salt and pepper. Cut into strips. Place on foil-lined baking sheet coated with cooking spray. Bake at 400 for 20 minutes until chicken is cooked through. Arrange chicken in serving dish.
Stir together remaining butter and hot sauce. Pour over chicken.
Looking Ahead
Bake 2 extra chicken breasts for Chicken Bowtie Salad on Saturday.
Potato Skins
6 baked potatoes bacon bits
salt and pepper sour cream
shredded cheddar cheese
Half potatoes and scoop pulp out, leaving 1/8-inch potato around peel. Lightly salt and pepper inside. Sprinkle with cheddar cheese and bacon bits. Bake at 425 for 5 minutes. Serve with sour cream.
Bleu Cheese Dip
½ cup sour cream
¼ cup crumbled bleu cheese
Mix together.
Chocolate Molten Cake
1 ¼ cup semi sweet chocolate chips 6 large eggs
10 tablespoons butter 6 large egg yolks
½ teaspoon cardamom (optional) 1 teaspoon vanilla
½ teaspoon coriander (optional) 1 ½ cups powdered sugar
½ teaspoon cinnamon ½ cup flour
¼ teaspoon cloves
Melt chocolate, butter and spices over low heat, stirring until smooth. Cool slightly. Whisk eggs, yolks and vanilla in large bowl to blend. Stir in powdered sugar, then chocolate mixture and then flour. Pour into well-greased cupcake pan, filling to top. Bake at 425 for 10 minutes. Batter should rise slightly above pan, top edges turn dark brown and centers are soft and runny. Run small knife around cakes to loosen. Let rest 5 minutes. Place cookie sheet atop muffin tin and invert to remove cakes. Place on individual plates and serve with vanilla ice cream.
Italian Meatball Sandwiches
1 pound ground beef 3 8-oz cans tomato sauce
1 cup bread crumbs 1 can water
½ cup Parmesan cheese ½ teaspoon salt
1 teaspoon Italian seasoning ½ teaspoon oregano
2 teaspoons parsley 1/8 teaspoon pepper
1 teaspoon salt ½ cup Parmesan cheese
½ teaspoon pepper 6 deli buns
1 egg 6 slices provolone cheese
½ cup milk
Combine ground beef, bread crumbs, cheese and seasonings in large bowl. Beat together egg and milk and pour into beef mixture. Mix well and shape into meatballs the size of a walnut. Place on a foil-lined baking sheet. Bake at 350 for 25 minutes.*
In a saucepan, mix together tomato sauce, water, spices and Parmesan cheese. Bring to a boil. Lower heat and simmer on low for 20 minutes. Add baked meatballs.
Slice provolone cheese in half diagonally, forming triangles. Arrange 2 cheese triangles on each bun. Place on baking sheet and broil for a few minutes until cheese is starting to melt and buns start to brown. Remove from oven and place 3 to 4 meatballs on bun. Spoon sauce over meatballs
*To cook in crock pot, use extra lean ground beef. Spoon half the sauce in crock pot. Add meatballs and pour remaining sauce over meatballs. Cook on low for 6 to 8 hours or high 3 to 4 hours.
You can substitute canned spaghetti sauce in place of the sauce ingredients, if desired.
Roasted Zucchini Sticks
2 medium zucchinis
cooking spray
seasoned salt
Wash and quarter zucchinis. Coat with cooking spray. Sprinkle generously with seasoned salt. Place on foil-lined baking sheet. Bake at 425 for 15 to 20 minutes until browned.
Italian Crepes
3 eggs Nutella (this is a chocolate and hazelnut mixture
1 cup milk found in a jar by the peanut butter.)
1 cup flour 3 bananas, sliced
1 tablespoon sugar whipped cream
1 teaspoon vanilla chocolate syrup
Beat together eggs, milk, flour, sugar and vanilla. Heat skillet on medium heat. Coat bottom of pan with butter. Pour about ¼ batter in center of pan. Lift pan and move downward and around to spread batter around bottom of pan. Cook for 30 seconds to 1 minute or until lightly browned. Carefully turn and cook on other side for 30 seconds.
Warm Nutella in microwave for 1 to 2 minutes until soft. Spread Nutella over crepe. Arrange bananas over half of crepe. Fold in half. Top with whipped cream and drizzle with chocolate sauce.
Creamy Tarragon Chicken
6 boneless chicken breasts
2 tablespoons butter
salt and pepper
½ cup chopped onion
1 clove minced garlic
1 tablespoon tarragon
¼ cup flour
1 ½ cups cold water
1 cup sliced mushrooms
1 cup cream
Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion , garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until mixture just starts to bubble. Serve over brown rice.
Brown Rice
1 cup brown rice
3 cups water
½ teaspoon salt
½ teaspoon olive oil
Measure rice and water into large microwave safe bowl. Stir in salt and olive oil. Cover and microwave for 40 minutes. Let sit for 5 minutes. Fluff with fork
Carrots Elegante
5 carrots 2 tablespoons orange marmalade
1 tablespoon butter 2 tablespoon water
Peel and slice carrots diagonally 1-inch thick. Melt butter in small saucepan. Stir in orange marmalade and water. Add carrots and bring to a boil. Lower heat and cover. Simmer for 7 to 10 minutes until tender.
Spinach Pear Salad
6 cups baby spinach ½ cup crumbled blue cheese
1 green pear, chopped ¼ cup pomegranate seeds or craisins
½ cup candied pecans
Toss all ingredients in large bowl. Drizzle with Pomegranate Dressing when ready to serve.
Candied pecans
2 tablespoons butter
2 tablespoons brown sugar
½ cup pecans
On medium heat, melt butter in small skillet. Add brown sugar and stir until dissolved. Add pecans and stir, coating pecans. Continue to cook and stir for 5 minutes.
Pomegranate Dressing
2 tablespoons olive oil 1 tablespoon white wine vinegar
2 tablespoons honey 1 teaspoon poppyseed
¼ cup Pomegranate juice* 1 teaspoon Dijon mustard
Measure all ingredients in bowl and whisk until well blended.
*Pomegranate juice can be substituted with cranberry or orange juice.
Vanilla Cream Chocolate Torte
½ cup semi sweet chocolate chips ¾ cup sugar
3 tablespoons milk 4 eggs, separated
1 teaspoon rum extract 2 tablespoons cocoa
1 tablespoon butter, softened
Combine chocolate chips, milk and rum extract in small saucepan. Melt on low heat, stirring frequently. Remove immediately from heat and stir until smooth. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating for 1 minute. Set aside.
Beat together butter and ½ cup sugar. Add egg yolks and beat 1 minute. On low speed, mix in melted chocolate mixture until combined. Add cocoa and beat until mixed in. Gently fold egg whites into chocolate mixture.
Spoon into 9 x 9-inch baking dish that has been coated with cooking spray. Bake at 300 for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean. (You will want it to be slightly soft in the middle)
To serve, cut the torte into squares. Spoon a couple tablespoons of custard in the bottom of a bowl. Place a piece of torte on top of the custard.
Custard
1 ½ cups evaporated milk
3 egg yolks, lightly beaten dash of salt
½ cup sugar 2 teaspoons vanilla
Whisk together milk, eggs, sugar and salt in a heavy saucepan. Cook over medium heat, stirring frequently until bubbly and slightly thickened. Remove from heat and add vanilla. Cover with plastic wrap and refrigerate until cool.
Chicken Bowtie Salad
2 cups bowtie pasta 1 lime
1 mango, diced* 2 cups cooked chicken, cubed
1 avocado, diced ½ cup coleslaw dressing
1 cup grapes ¼ cup mayonnaise
3 green onions 2 teaspoons basil
1 cup celery, diced
¼ cup slivered almonds
Cook bowtie pasta according to package directions. Drain and place in large bowl. Add fruits and vegetables. Grate rind of lime into salad. Squeeze in lime juice. Add chicken and toss. Mix together coleslaw dressing, mayonnaise and basil. Pour over salad and mix well.
*Mangos have a thick, hard center core. The easiest way to dice is to cut slices from top to bottom around the core. You can then cut each section to the skin in squares and trim away the skin.
Sweet Potato Chips
1 medium sweet potato
Cut sweet potato into 1/8-inch thick slices. Layer on foil-lined baking sheet coated with cooking spray. Spray tops of potato slices. Bake at 400 for 15 to 20 minutes until tender and starting to turn brown.
Nutty Baklava
1 cup pecans, finely chopped
1 cup flaked coconut (optional)
½ cup brown sugar
1 teaspoon cinnamon
dash nutmeg
1 lb. phyllo pastry (found by the frozen pie crusts)
½ cup butter, melted
½ cup plus 2 tablespoons honey
½ cup water
1 tablespoon maple syrup
Spray 9 x 13-inch baking pan with cooking spray. Combine, pecans, coconut, brown sugar, cinnamon and nutmeg. Stir well. Layer 5 phyllo pieces, brushing each with butter, in pan. Spread a layer of nut mixture over phyllo. Repeat 2 more times. Top with another layer of 5 phyllo pieces. Cut into diamond shapes. Bake at 325 for 45 minutes. Heat honey, water and syrup. Pour over baked phyllo. Let set for at least 2 hours.
Wednesday, April 21, 2010
Truffles by Alisha.......
Hey Karla,
I was so excited to see so many new recipes on your website today. The truffle one reminded me of this really yummy mint truffle recipe. It is a lot like Laurie's.
Alisha
Thanks for sharing Alisha.....it sounds yummy too!!
Chocolate Mint Truffles
2 cups Milk Chocolate Morsels 3/4 cup heavy whipping cream
1 cup Semi-Sweet Chocolate Morsels 1 tablespoon peppermint extract
Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.) Drop by rounded teaspoonfuls onto baking sheet with wax paper; refrigerate for 10 to 15 minutes. Shape into balls, freeze for 30 to 40 minutes. Dip truffles into milk chocolate if desired.Place on foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in airtight container in refrigerator.
I was so excited to see so many new recipes on your website today. The truffle one reminded me of this really yummy mint truffle recipe. It is a lot like Laurie's.
Alisha
Thanks for sharing Alisha.....it sounds yummy too!!
Chocolate Mint Truffles
2 cups Milk Chocolate Morsels 3/4 cup heavy whipping cream
1 cup Semi-Sweet Chocolate Morsels 1 tablespoon peppermint extract
Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.) Drop by rounded teaspoonfuls onto baking sheet with wax paper; refrigerate for 10 to 15 minutes. Shape into balls, freeze for 30 to 40 minutes. Dip truffles into milk chocolate if desired.Place on foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in airtight container in refrigerator.
Tuesday, April 20, 2010
Truffles by Laurie....
Laurie makes wonderful truffles, so I requested her recipe....
Laurie says, "My truffle recipe is really easy. Whip 1 cup cream until almost butter, add 2 cups melted chocolate. 1/2 tsp extract and a sprinkle of salt. I put the mixture into the fridge for an hour or so then I scoop balls with my mini cookie scoop and roll them into uniform balls. If it sets in the fridge too long and is too hard to scoop just let it set at room temp for awhile.
For the wedding, she wanted coconut flavor so besides the extract I also blended coconut until really fine and then toasted it and added to the chocolate then dipped them in white chocolate. Also when I make almond flavor, I blend toasted almonds until really fine and roll the centers in it before dipping them in chocolate.
Have fun!"
Karla says,
Thank you so much!! What specific type of chocolate (milk, semi-sweet, etc.) do you use??? How long does it take them to set up after the final coat of chocolate??
How many do you think you get out of a batch???
Do you use vanilla extract?? or do you change it with the flavor???
Laurie McCormick Charley says, I use milk chocolate, usually ghirardelli, but I would think any kind of chocolate would work....if you prefer semi-sweet. I usually use white almond bark for dipping, and it is set up in about 30 min. I use my small pampered chef cookie scoop. It makes a nice size truffle and I get 40-45, but you could make them smaller if you need to get more than that out of one batch. I would use vanilla if I wanted a plain chocolate flavor, but I usually use almond, rum, or cherry. I saw rasberry the other day and thought that would be yummy!
Laurie says, "My truffle recipe is really easy. Whip 1 cup cream until almost butter, add 2 cups melted chocolate. 1/2 tsp extract and a sprinkle of salt. I put the mixture into the fridge for an hour or so then I scoop balls with my mini cookie scoop and roll them into uniform balls. If it sets in the fridge too long and is too hard to scoop just let it set at room temp for awhile.
For the wedding, she wanted coconut flavor so besides the extract I also blended coconut until really fine and then toasted it and added to the chocolate then dipped them in white chocolate. Also when I make almond flavor, I blend toasted almonds until really fine and roll the centers in it before dipping them in chocolate.
Have fun!"
Karla says,
Thank you so much!! What specific type of chocolate (milk, semi-sweet, etc.) do you use??? How long does it take them to set up after the final coat of chocolate??
How many do you think you get out of a batch???
Do you use vanilla extract?? or do you change it with the flavor???
Laurie McCormick Charley says, I use milk chocolate, usually ghirardelli, but I would think any kind of chocolate would work....if you prefer semi-sweet. I usually use white almond bark for dipping, and it is set up in about 30 min. I use my small pampered chef cookie scoop. It makes a nice size truffle and I get 40-45, but you could make them smaller if you need to get more than that out of one batch. I would use vanilla if I wanted a plain chocolate flavor, but I usually use almond, rum, or cherry. I saw rasberry the other day and thought that would be yummy!
Sunday, April 18, 2010
Salads for a crowd.....AKA: YW Camp Salads
Last summer Kim Jensen and I were Linda Savage's helpers in the kitchen at YW Zion's Camp. We cooked 3 meals a day for 150 to 200 people. We made lots of salads....here are the recipes. Don't worry that the directions are not really specific, this is a guideline as we just kinda dumped them together and they all turned out great. We would make a couple of salads every morning right after breakfast and then put them in the cooler for later on in the day. We made these in mid sized tucker totes and then stored them in ice cream buckets with a lid on them. We always tried to have 4 of everything as we had 4 serving lines. Yes, we did use a lot of ice cream buckets. The buckets were my idea. Linda asked me to bring containers with lids because they never have enough big containers with lids for everything. I always save my ice cream buckets so I had a big stack of them. They worked perfectly as they hold a lot but don't take up too much room and they stack nicely in the walk in cooler. We made the largest recipe of each one. It was amazing to watch them disappear. Everyone had a different favorite. Any leftovers were served at the next meal along with whatever was planned. It was fun to see someone get excited to still find one of their favorites wasn't gone.
Linda has done this for many years and she feeds the girls well. She goes to a ton of work and everything is pretty much made from scratch. THAT MEANS NO MIXES. Instant pudding is about as close to a mix as you will get. They had homemade dessert every night and Cinnamon Rolls are an absolute tradition.
BROCCOLI SALAD
10 c. broccoli
2 c. grated cheddar cheese
2/3 c. chopped red onion
SAUCE
1 c. mayo
1/2 c. sugar
2 T. vinegar
Pour sauce over broccoli and refrigerate 1 hour or more.
Then add:
6 slices cooked diced bacon
1/4 C. sunflower seeds
For a bigger crowd …….x3
2 1/2 bags broccoli
2 c. or more cheese
1 large red onion
1 1/2 c. raisins
18 slices bacon
3/4 c. sunflower seeds
SAUCE
7 c. mayo
3 c. sugar
10 T. vinegar (5/8 c.)
BERRY FLUFF
2 lg. (32 oz) vanilla yogurt
16 oz. Cool whip
2 small pkgs. Vanilla instant pudding
2 pkgs. (6 cups) frozen berries, blueberries, raspberries, or even mandarin oranges
X3
6 lg. Yogurts (3 vanilla & 3 berry)
3 lg. 16 oz. Cool whip
6 small pkgs. Vanilla instant pudding
3 large pkg. frozen berries
MACARONI SALAD
2 c. uncooked salad macaroni
2 1/2 oz. sliced olives
2 c. diced celery
1/4 c. green onions
10 oz. frozen peas
1 can shrimp
2 c. salad dressing
3 t. milk
1 t. salt 1 t. pepper
X20
10 lbs. Salad macaroni
1/2 gal. sliced olives
1 bundle chopped celery
1 bunch green onions
5 lbs. frozen peas
2 lbs. Shrimp
1 gal. + 60 oz. miracle whip
Milk
Salt & Pepper
ORANGE DREAM FRUIT SALAD
Mix together in large bowl:
20 oz. can pineapple tidbits, drained (save juice to soak bananas and apples in)
29 oz. can peaches, drained & cut into chunks
11 oz. mandarin oranges, drained
3 bananas, sliced & soaked in pineapple juice
1 diced apple, soaked in pineapple juice
Dressing
Combine and beat for 2 minutes:
1 pkg. vanilla instant pudding
1/2 C. frozen orange juice concentrate
1 1/2 c. milk
After beating fold in:
3/4 c. light sour cream
Pour over fruit mixture and chill.
X20
4 gallons pineapple
4 gallons peaches
2 gallons mandarin oranges
20 bananas
15 apples
DRESSING
51 oz. vanilla instant pudding
60 oz. orange juice
1 gallon milk
5 1/2 lbs. sour cream
PISTACHIO SALAD
14 -16 oz. Cool Whip (208 oz)
2 lg. Pistachio Instant Puddings from Cash & Carry/Restaurant Size
3 gal. Crushed pineapple, drained
3 pkg. mini marshmallows
FROG EYE SALAD
1 c. sugar
4 T. flour
2 1/2 t. salt, divided
3 1/2 c. pineapple juice
4 eggs, beaten
4 T. lemon juice
16 oz. Acini de Pepe Pasta
1 T. oil
3 - 11 oz. cans mandarin oranges
2 - 20 oz. can pineapple tidbits
Combine in saucepan sugar, flour & 1/2 t. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice & cool to room temperature. Bring water to boil, add 1 t. salt & oil. Stir in pasta and cook until done. Rinse with water, drain & cool. Combine sauce & pasta, mix thoroughly. Add fruit & chill until serving time.
X4
4 c. sugar
1 c. flour
2 t. salt, & 4 t. salt - divided
14 c. pineapple juice
16 eggs, beaten
1 c. lemon juice
4 - 16 oz. Acini de Pepe Pasta
1 T. oil
132 oz. cans mandarin oranges
160 oz. can pineapple tidbits
Linda has done this for many years and she feeds the girls well. She goes to a ton of work and everything is pretty much made from scratch. THAT MEANS NO MIXES. Instant pudding is about as close to a mix as you will get. They had homemade dessert every night and Cinnamon Rolls are an absolute tradition.
BROCCOLI SALAD
10 c. broccoli
2 c. grated cheddar cheese
2/3 c. chopped red onion
SAUCE
1 c. mayo
1/2 c. sugar
2 T. vinegar
Pour sauce over broccoli and refrigerate 1 hour or more.
Then add:
6 slices cooked diced bacon
1/4 C. sunflower seeds
For a bigger crowd …….x3
2 1/2 bags broccoli
2 c. or more cheese
1 large red onion
1 1/2 c. raisins
18 slices bacon
3/4 c. sunflower seeds
SAUCE
7 c. mayo
3 c. sugar
10 T. vinegar (5/8 c.)
BERRY FLUFF
2 lg. (32 oz) vanilla yogurt
16 oz. Cool whip
2 small pkgs. Vanilla instant pudding
2 pkgs. (6 cups) frozen berries, blueberries, raspberries, or even mandarin oranges
X3
6 lg. Yogurts (3 vanilla & 3 berry)
3 lg. 16 oz. Cool whip
6 small pkgs. Vanilla instant pudding
3 large pkg. frozen berries
MACARONI SALAD
2 c. uncooked salad macaroni
2 1/2 oz. sliced olives
2 c. diced celery
1/4 c. green onions
10 oz. frozen peas
1 can shrimp
2 c. salad dressing
3 t. milk
1 t. salt 1 t. pepper
X20
10 lbs. Salad macaroni
1/2 gal. sliced olives
1 bundle chopped celery
1 bunch green onions
5 lbs. frozen peas
2 lbs. Shrimp
1 gal. + 60 oz. miracle whip
Milk
Salt & Pepper
ORANGE DREAM FRUIT SALAD
Mix together in large bowl:
20 oz. can pineapple tidbits, drained (save juice to soak bananas and apples in)
29 oz. can peaches, drained & cut into chunks
11 oz. mandarin oranges, drained
3 bananas, sliced & soaked in pineapple juice
1 diced apple, soaked in pineapple juice
Dressing
Combine and beat for 2 minutes:
1 pkg. vanilla instant pudding
1/2 C. frozen orange juice concentrate
1 1/2 c. milk
After beating fold in:
3/4 c. light sour cream
Pour over fruit mixture and chill.
X20
4 gallons pineapple
4 gallons peaches
2 gallons mandarin oranges
20 bananas
15 apples
DRESSING
51 oz. vanilla instant pudding
60 oz. orange juice
1 gallon milk
5 1/2 lbs. sour cream
PISTACHIO SALAD
14 -16 oz. Cool Whip (208 oz)
2 lg. Pistachio Instant Puddings from Cash & Carry/Restaurant Size
3 gal. Crushed pineapple, drained
3 pkg. mini marshmallows
FROG EYE SALAD
1 c. sugar
4 T. flour
2 1/2 t. salt, divided
3 1/2 c. pineapple juice
4 eggs, beaten
4 T. lemon juice
16 oz. Acini de Pepe Pasta
1 T. oil
3 - 11 oz. cans mandarin oranges
2 - 20 oz. can pineapple tidbits
Combine in saucepan sugar, flour & 1/2 t. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice & cool to room temperature. Bring water to boil, add 1 t. salt & oil. Stir in pasta and cook until done. Rinse with water, drain & cool. Combine sauce & pasta, mix thoroughly. Add fruit & chill until serving time.
X4
4 c. sugar
1 c. flour
2 t. salt, & 4 t. salt - divided
14 c. pineapple juice
16 eggs, beaten
1 c. lemon juice
4 - 16 oz. Acini de Pepe Pasta
1 T. oil
132 oz. cans mandarin oranges
160 oz. can pineapple tidbits
Saturday, April 17, 2010
Apple Pear Salad
In our family, we love Costco for many reasons. The most recent reason? This recipe. Came across it in The Costco Connection magazine. Made this for the first time last night and oh. my. goodness. We are so hooked. Absolutely, positively our new favorite salad. Thank you, Costco.
APPLE PEAR SALAD
[ dressing ]
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. orange juice
3 Tbsp. pecan halves, chopped (we prefer glazed pecans)
2 Tbsp. honey
Sea salt
Black pepper, ground
[ salad ]
6 c. loosely packed baby mixed greens
1 apple pear, halved, cored, and sliced into thin wedges
*NOTE: can use a pear and an apple, which works just fine too
1/3 c. pomegranate seeds or dried cranberries
1/3 c. feta cheese
APPLE PEAR SALAD
[ dressing ]
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. orange juice
3 Tbsp. pecan halves, chopped (we prefer glazed pecans)
2 Tbsp. honey
Sea salt
Black pepper, ground
[ salad ]
6 c. loosely packed baby mixed greens
1 apple pear, halved, cored, and sliced into thin wedges
*NOTE: can use a pear and an apple, which works just fine too
1/3 c. pomegranate seeds or dried cranberries
1/3 c. feta cheese
Mom's Chocolate Chip Cookies
Found this on a scrapbooking website.....These are supposed to stay fat and moist, not spread out flat.
MOM'S CHOCOLATE CHIP COOKIES
2/3 c. shortening
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
12 oz. semi-sweet chocolate chips
Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop on ungreased baking stone. Bake 8 to 10 minutes at 375 degrees. This is a single recipe which makes about 7 dozen. Mom always makes a double batch.
I just finished baking a batch. They are definitely best when baked on a stone. They taste great!!! I was once again practicing with my convection oven. Baked 3 trays at once. The ones on the stones turned out best. The ones on the bottom are too brown on the bottom. The middle ones were on the cookie sheet and they flattened out more (I did spray the pan and that could be the problem). The ones on the top still needed to be baked some more, but turned out great after a little more baking. I only got 50 cookies out of a batch, so I obviously made a larger cookie. I did put a tray in the freezer to bake later. I think I will only bake one tray at a time in the future.
For the record.....I have found that I can successfully bake 3 Home Town pizzas at once using the convection setting and they turn out great. I bake them about 18 minutes and take out the bottom one first, by the time I have it cut the middle one is ready to come out and be cut, and after that I take out the top one.
MOM'S CHOCOLATE CHIP COOKIES
2/3 c. shortening
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
12 oz. semi-sweet chocolate chips
Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop on ungreased baking stone. Bake 8 to 10 minutes at 375 degrees. This is a single recipe which makes about 7 dozen. Mom always makes a double batch.
I just finished baking a batch. They are definitely best when baked on a stone. They taste great!!! I was once again practicing with my convection oven. Baked 3 trays at once. The ones on the stones turned out best. The ones on the bottom are too brown on the bottom. The middle ones were on the cookie sheet and they flattened out more (I did spray the pan and that could be the problem). The ones on the top still needed to be baked some more, but turned out great after a little more baking. I only got 50 cookies out of a batch, so I obviously made a larger cookie. I did put a tray in the freezer to bake later. I think I will only bake one tray at a time in the future.
For the record.....I have found that I can successfully bake 3 Home Town pizzas at once using the convection setting and they turn out great. I bake them about 18 minutes and take out the bottom one first, by the time I have it cut the middle one is ready to come out and be cut, and after that I take out the top one.
Buttermilk Pancakes and Butter Syrup
Was looking for a handout for my YW lesson tomorrow....and I found this instead....It looks really yummy....especially the syrup!!!
BEST BUTTERMILK PANCAKES (Makes nine 6-inch pancakes)
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 1/2 cup ladle, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in 175 degree oven. Serve warm.
"The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter."
---
And here's a perfectly complimentary -- and equally healthy (ha!) -- recipe to top those pancakes.
BUTTER SYRUP
1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla
1/2 tsp. baking soda
Melt together whipping cream, butter and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla & baking soda. Turn off heat while whisking continually until ready to serve.
BEST BUTTERMILK PANCAKES (Makes nine 6-inch pancakes)
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 1/2 cup ladle, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in 175 degree oven. Serve warm.
"The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter."
---
And here's a perfectly complimentary -- and equally healthy (ha!) -- recipe to top those pancakes.
BUTTER SYRUP
1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla
1/2 tsp. baking soda
Melt together whipping cream, butter and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla & baking soda. Turn off heat while whisking continually until ready to serve.
Chocolate, Carmel or Strawberry Cake Filling
Marcia was asked to fill some wedding sheet cakes with chocolate, carmel and strawberry. As we talked about how to do it, I suggested she make it kinda like a mousse, light and fluffy by using whipped cream. This is what she came up with.
Everyone loved it!!!
HOT FUDGE SAUCE/FILLING
converted into cake filling with the addition of whipped cream
2 cup sugar
6 T. cocoa
1/2 t. salt
1/2 cup flour
whisk together, add
1/2 cup butter
1 can evaporated milk
Boil over med heat, reduce heat and cook 5-8 mins, til thick like pudding.
Add 1 t vanilla
Blend til smooth. Chill. Whip 1 pint of whipping cream (no sugar or vanilla) and fold in when ready to spread on cake.
Carmel Filling
Same as above except, use brown sugar instead of white sugar; and omit the cocoa.
Strawberry Filling
Thaw 1 quart of strawberries and drained off the juice (you need about 2 cups,add water if needed). Mix the juice with 1/2 c. cornstarch and cook until thickened. Add about 1 c. sugar to the berries and pulse in food processor or blender. Then stir together the berries and thickening. Chill. Then whip 1 pint of whipping cream (no sugar or vanilla) and mix in when ready to spread on cake.
"I added enough real whip cream to each to be able to smooth easily. Yum Yum. Good to eat by themself too." Marcia McCormick
Everyone loved it!!!
HOT FUDGE SAUCE/FILLING
converted into cake filling with the addition of whipped cream
2 cup sugar
6 T. cocoa
1/2 t. salt
1/2 cup flour
whisk together, add
1/2 cup butter
1 can evaporated milk
Boil over med heat, reduce heat and cook 5-8 mins, til thick like pudding.
Add 1 t vanilla
Blend til smooth. Chill. Whip 1 pint of whipping cream (no sugar or vanilla) and fold in when ready to spread on cake.
Carmel Filling
Same as above except, use brown sugar instead of white sugar; and omit the cocoa.
Strawberry Filling
Thaw 1 quart of strawberries and drained off the juice (you need about 2 cups,add water if needed). Mix the juice with 1/2 c. cornstarch and cook until thickened. Add about 1 c. sugar to the berries and pulse in food processor or blender. Then stir together the berries and thickening. Chill. Then whip 1 pint of whipping cream (no sugar or vanilla) and mix in when ready to spread on cake.
"I added enough real whip cream to each to be able to smooth easily. Yum Yum. Good to eat by themself too." Marcia McCormick
Wednesday, April 14, 2010
Chocolate Chip Cheesecake Bars
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired, may add 1 t. vanilla instead
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
DIRECTIONS
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
1/2 cup sugar
1 egg
1/2 cup coconut, if desired, may add 1 t. vanilla instead
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
DIRECTIONS
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
Chewy Chocolate Peanut Butter Bars
Pillsbury Bake off 2000 recipe......
Hints: Pour over the milk mixture and smooth carefully with a spatula or you may want to allow cookie to cool before spreading the milk mixture and then finish baking. Try using peanut butter cookie dough. May want to refrigerate overnight or at least 3 hours.
Chewy Chocolate Peanut Butter Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)
DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
Hints: Pour over the milk mixture and smooth carefully with a spatula or you may want to allow cookie to cool before spreading the milk mixture and then finish baking. Try using peanut butter cookie dough. May want to refrigerate overnight or at least 3 hours.
Chewy Chocolate Peanut Butter Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)
DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
Ooey Gooey Turtle Bars
A Pillsbury 2008 Bake off recipe.....by Gretchen Wanek
Ooey Gooey Turtle Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef's Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)
DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.
Ooey Gooey Turtle Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef's Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)
DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.
Mini Ice Cream Cookie Cups
This is the 2010 Pillsbury Bake Off Million Dollar Winner!!!! A sweet treat by Sue Compton of New Jersey.
I'm going to make them with my own cookie dough....
Mini Ice Cream Cookie Cups
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
I'm going to make them with my own cookie dough....
Mini Ice Cream Cookie Cups
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
Tuesday, April 13, 2010
Pumpkin.....in the freezer
Patricia Whiteley commented:
Hey Karla, Your mom had an awesome pumpkin pie recipe in her book! I made it with my frozen pumpkin yesterday, and it turned out wonderful! She is right when she said that she liked the double spices.......awesome! Thanks to all of you! Hugs.
Karla asked:
Pat, so glad you liked it!!! So what do you do when you freeze your pumpkin??? Would love to know???
Pat's reply:
"Wash, cut into large pieces, pressure cook, cool down, scrape from skin, drain off the water or squeeze with cheesecloth, mash it up, measure into 4 cup batches, put into freezer bags, pull the air out, double bag, then freeze. I just can't throw away a beautiful pumpkin!!! It's also ready for pumpkin bread, smoothie (healthy) and anything else needing pumpkin! You may want to cook it in the open to thicken up the puree. I don't, cause we like it as it is."
Hey Karla, Your mom had an awesome pumpkin pie recipe in her book! I made it with my frozen pumpkin yesterday, and it turned out wonderful! She is right when she said that she liked the double spices.......awesome! Thanks to all of you! Hugs.
Karla asked:
Pat, so glad you liked it!!! So what do you do when you freeze your pumpkin??? Would love to know???
Pat's reply:
"Wash, cut into large pieces, pressure cook, cool down, scrape from skin, drain off the water or squeeze with cheesecloth, mash it up, measure into 4 cup batches, put into freezer bags, pull the air out, double bag, then freeze. I just can't throw away a beautiful pumpkin!!! It's also ready for pumpkin bread, smoothie (healthy) and anything else needing pumpkin! You may want to cook it in the open to thicken up the puree. I don't, cause we like it as it is."
Wednesday, March 31, 2010
Cool Rise Rolls............cookbook correction
ooops......I think we messed up Mom's most famous recipe!!!
When I make Cool Rise Rolls I always use 1 1/2 t. salt. When I was getting ready for my class a few weeks ago I discovered that the recipe in the cookbook only calls for 1/2 t. salt. So I spent a little time trying to find out if anyone in the family had made them with only 1/2 t. salt. I didn't find anyone who did until today Alisha emailed to ask if the recipe really only called for 1/2 t. salt. She made them and said, "they tasted dull and they didn't rise too well". Anyway, I am concerned that we kinda ruined Mom's most famous recipe???? We really didn't mean to!!! The main purpose of salt is to enhance the flavor and it does affect the yeast as well. So I think you really do need 1 1/2 t. salt!!!
So I decided I would post it here so at least some of you will have it right!!!
Actually here is my whole handout from my class.
BREAKFAST, LUNCH OR DINNER? WITH ONE BASIC RECIPE!!
Class and recipes by Karla Kimball
This class is designed to teach you how to take the basic, “Cool Rise Roll” recipe and make just about anything made with bread dough by adding a few other ingredients.
Cool Rise Rolls - This recipe was my Mom’s creation (Evelyn Atkinson)
Place in Large Mixing Bowl in the order listed:
2 c. flour ( I use Bread flour)
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt
In a 2 cup measuring cup pour in ½ cup oil (I use canola oil) and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.
* Sometimes Mom would add ¼ t. ginger & 1 c. of leftover mashed potatoes instead of the powdered milk.
Take a large piece of saran wrap (about 2 ft. long) and pour about 2-3 Tablespoons of oil on to it and smear it around on the saran wrap. Place the dough on the saran wrap and coat the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes.
Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)
Now you can either cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR you can let them rise for a few minutes while the oven preheats and bake them. Bake at 375 for 15-17 minutes. If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.
Breakfast ideas
Cinnamon rolls, Orange rolls, Cinnamon Pull a Parts, Lemon Pull a Parts, Breakfast Pizzas, Cream Cheese Ring, French Toast Bundt Ring, Braided Berry Loaf, Coffee Cake, Domino Dots, etc. etc. etc.
I made up this recipe because I like really gooey cinnamon rolls.
Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.
Lunch Ideas
Traditional Pizza, Garden Salad Pizza, Taco Pizza, Hamburger Buns, Bacon Cheese Bites, Weiner Roll Ups, Little Smokies, Sandwich rollups, Sloppy Joes, Open Faced Sandwiches, Meatball Muffins, etc. etc. etc.
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.
Dinner Ideas
Dinner rolls, Tuna Ring, Chicken Ring, Scones, Navajo Tacos, Chicken Pillows, Chicken Pot Pie, Chicken Puffs, Bread sticks, etc. etc. etc.
Tuna Ring
½ batch of Cool Rise Dough. Roll out and cut into 12 crescent rolls. Arrange crescent roll dough on 12” – 14” round baking stone in circle (arrange dough with points hanging off the edge of the edge of the stone).
For filling, mix together:
2 cans tuna, drained
2 eggs
½ c. Chopped celery
½ c. Grated cheese
Place this mixture on the dough and then pick up the point of the dough that is hanging over the edge of the pan and fold over the filling and tuck under the dough. Allow to rise for 20 minutes. Bake 375 for 20 minutes. Serve with white sauce or tuna gravy.
Chicken Ring Filling
Follow directions above only use this filling.
1 – 10 ¾ ounce can Cream of Chicken soup
2 c. cooked chicken, diced into small pieces
1 ½ c. Chopped broccoli
½ c. Chopped celery
2 T. grated onion
½ c. Grated cheese
Serve with chicken gravy or make gravy with 1 can of cream of chicken soup and ½ can of milk heated in the microwave.
A friend at the class also shared that she makes a Taco Ring by using refried beans, hamburger, taco seasoning and cheese. I think I'll try it!!
Anytime is Dessert Time -- Dessert Ideas
Apple Tart, Carmel Apple Pie, German Chocolate Pizza, Cream Cheese Fruit Torte, Coffee Cake, Cinnamon Streusel Bundt Rolls, Carmel Cashew Bars, Banana Cream Pizza, Cinnamon Knots, etc. etc. etc.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
11/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.
When I make Cool Rise Rolls I always use 1 1/2 t. salt. When I was getting ready for my class a few weeks ago I discovered that the recipe in the cookbook only calls for 1/2 t. salt. So I spent a little time trying to find out if anyone in the family had made them with only 1/2 t. salt. I didn't find anyone who did until today Alisha emailed to ask if the recipe really only called for 1/2 t. salt. She made them and said, "they tasted dull and they didn't rise too well". Anyway, I am concerned that we kinda ruined Mom's most famous recipe???? We really didn't mean to!!! The main purpose of salt is to enhance the flavor and it does affect the yeast as well. So I think you really do need 1 1/2 t. salt!!!
So I decided I would post it here so at least some of you will have it right!!!
Actually here is my whole handout from my class.
BREAKFAST, LUNCH OR DINNER? WITH ONE BASIC RECIPE!!
Class and recipes by Karla Kimball
This class is designed to teach you how to take the basic, “Cool Rise Roll” recipe and make just about anything made with bread dough by adding a few other ingredients.
Cool Rise Rolls - This recipe was my Mom’s creation (Evelyn Atkinson)
Place in Large Mixing Bowl in the order listed:
2 c. flour ( I use Bread flour)
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt
In a 2 cup measuring cup pour in ½ cup oil (I use canola oil) and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.
* Sometimes Mom would add ¼ t. ginger & 1 c. of leftover mashed potatoes instead of the powdered milk.
Take a large piece of saran wrap (about 2 ft. long) and pour about 2-3 Tablespoons of oil on to it and smear it around on the saran wrap. Place the dough on the saran wrap and coat the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes.
Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)
Now you can either cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR you can let them rise for a few minutes while the oven preheats and bake them. Bake at 375 for 15-17 minutes. If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.
Breakfast ideas
Cinnamon rolls, Orange rolls, Cinnamon Pull a Parts, Lemon Pull a Parts, Breakfast Pizzas, Cream Cheese Ring, French Toast Bundt Ring, Braided Berry Loaf, Coffee Cake, Domino Dots, etc. etc. etc.
I made up this recipe because I like really gooey cinnamon rolls.
Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.
Lunch Ideas
Traditional Pizza, Garden Salad Pizza, Taco Pizza, Hamburger Buns, Bacon Cheese Bites, Weiner Roll Ups, Little Smokies, Sandwich rollups, Sloppy Joes, Open Faced Sandwiches, Meatball Muffins, etc. etc. etc.
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.
Dinner Ideas
Dinner rolls, Tuna Ring, Chicken Ring, Scones, Navajo Tacos, Chicken Pillows, Chicken Pot Pie, Chicken Puffs, Bread sticks, etc. etc. etc.
Tuna Ring
½ batch of Cool Rise Dough. Roll out and cut into 12 crescent rolls. Arrange crescent roll dough on 12” – 14” round baking stone in circle (arrange dough with points hanging off the edge of the edge of the stone).
For filling, mix together:
2 cans tuna, drained
2 eggs
½ c. Chopped celery
½ c. Grated cheese
Place this mixture on the dough and then pick up the point of the dough that is hanging over the edge of the pan and fold over the filling and tuck under the dough. Allow to rise for 20 minutes. Bake 375 for 20 minutes. Serve with white sauce or tuna gravy.
Chicken Ring Filling
Follow directions above only use this filling.
1 – 10 ¾ ounce can Cream of Chicken soup
2 c. cooked chicken, diced into small pieces
1 ½ c. Chopped broccoli
½ c. Chopped celery
2 T. grated onion
½ c. Grated cheese
Serve with chicken gravy or make gravy with 1 can of cream of chicken soup and ½ can of milk heated in the microwave.
A friend at the class also shared that she makes a Taco Ring by using refried beans, hamburger, taco seasoning and cheese. I think I'll try it!!
Anytime is Dessert Time -- Dessert Ideas
Apple Tart, Carmel Apple Pie, German Chocolate Pizza, Cream Cheese Fruit Torte, Coffee Cake, Cinnamon Streusel Bundt Rolls, Carmel Cashew Bars, Banana Cream Pizza, Cinnamon Knots, etc. etc. etc.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
11/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.
Monday, March 29, 2010
Resurrection Rolls
This recipe just came from my cousin, Eilleen. I am looking forward to trying it in preparation for Easter. I plan to use my Cool Rise Roll Dough, I'm sure it will work. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.
HAPPY EASTER!
I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell
Resurrection Rolls
Yield 8 rolls
* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes
dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar
1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven
overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.
Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed
Easter.
The Savior's Last Week
Saturday- Raising of Lazarus Jn 11:1-46
Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11
Mk 11:1-10, Lk 19:29-44, Jn 12:12-19
Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18
Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11
Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26
Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn
13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus'
arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16
Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn
19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn
19:31-42
Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19
Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn
20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to
disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25
HAPPY EASTER!
I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell
Resurrection Rolls
Yield 8 rolls
* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes
dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar
1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven
overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.
Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed
Easter.
The Savior's Last Week
Saturday- Raising of Lazarus Jn 11:1-46
Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11
Mk 11:1-10, Lk 19:29-44, Jn 12:12-19
Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18
Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11
Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26
Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn
13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus'
arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16
Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn
19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn
19:31-42
Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19
Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn
20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to
disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25
Saturday, February 27, 2010
German Chocolate Pizza
On March 13, I have to teach a class at our Stake Women's Conference. The title is: "Breakfast, Lunch or Dinner? with one basic recipe!", just a fancy name for Cool Rise Rolls. It seems that if someone has never made rolls they don't think they ever can. So the title is to trick them into coming and finding out that they really can make rolls and much more. Do you think it will work? Here's a recipe I'll be using. It's easyand good!!! 
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pane forming a ridge around the outside elds. Bake at 400 for 5 minutes. Spread about 1/2 (or less) of the can of sweetened condensed milk over the crust, sprinkle on nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pane forming a ridge around the outside elds. Bake at 400 for 5 minutes. Spread about 1/2 (or less) of the can of sweetened condensed milk over the crust, sprinkle on nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.
Wednesday, February 17, 2010
Meatball Muffins
Meatball Muffins
These muffins will surprise everyone! Great Italian taste and simple to make!
Steve says, this recipe is a keeper.
1/2 batch of Cool Rise Roll Dough
1/4 to 1/2 cup marinara sauce or spaghetti sauce or tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
1/2 c. grated mozazarella cheese, of cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce for dipping, if desired, you may want to warm it up
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1 1/2" ball) into a 5 inch circle. Place 1 tablespoon sauce in the center of each circle. Top with 1 meatball and sprinkle with grated cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise for 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
These muffins will surprise everyone! Great Italian taste and simple to make!
Steve says, this recipe is a keeper.
1/2 batch of Cool Rise Roll Dough
1/4 to 1/2 cup marinara sauce or spaghetti sauce or tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
1/2 c. grated mozazarella cheese, of cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce for dipping, if desired, you may want to warm it up
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1 1/2" ball) into a 5 inch circle. Place 1 tablespoon sauce in the center of each circle. Top with 1 meatball and sprinkle with grated cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise for 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Tuesday, January 26, 2010
Chocolate Raspberry Cheesecake
This one is for Kasey's next birthday.....maybe we will try it before then?? Whenever we come across a cheesecake recipe we always think of Kasey. He loves cheesecake. I can get him to do about anything for me if I promise him cheesecake. Anyway Lisa found this recipe and left it on my desk with a note that said, "KASEY'S BIRTHDAY CAKE PLEASE!!!" So before I lose it in this mess of papers I am going to post it so I can find it when the time comes to make it.
July 2010 - Well I did actually make this for Kasey's Birthday this year. It was a hit!!! Lisa actually made 2 boxes of his all time favorite boxed Jello Cheesecake just to make sure he got enough cheesecake. Much to her dismay....the graham crackers or something was rancid and she had to throw it all away. And NO they were not old, she just bought them the week before. So it was a good thing I had made this Cheesecake and that it was good.
I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!
Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
HaPpY BirThDay KaSeY!!!!!!!!
August 2010 - I made it again. This time I did swirl in the chocolate. Just make sure you swirl carefully so as not to disturb the crust. I also made a raspberry sauce to pour over it. I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!
July 2010 - Well I did actually make this for Kasey's Birthday this year. It was a hit!!! Lisa actually made 2 boxes of his all time favorite boxed Jello Cheesecake just to make sure he got enough cheesecake. Much to her dismay....the graham crackers or something was rancid and she had to throw it all away. And NO they were not old, she just bought them the week before. So it was a good thing I had made this Cheesecake and that it was good.
I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!
Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
HaPpY BirThDay KaSeY!!!!!!!!
August 2010 - I made it again. This time I did swirl in the chocolate. Just make sure you swirl carefully so as not to disturb the crust. I also made a raspberry sauce to pour over it. I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!
Pork Linguine
Here's a new one from Laurie Charley.
Laurie says, "This was the second time I made this recipe. I made some notes last time and made a couple changes. My whole family loved it! I doubled the recipe to be sure I would have leftovers for my lunch."
Asian Pork Linguine
6oz uncooked linguine
2 tsp. cornstarch
1/2 c. water
2 T. honey
2 T. soy sauce
1/8 tsp. ginger
1/8 c. creamy peanut butter
1 lb. pork loin, cubed
3 tsp. sesame oil (I love sesame oil!)
2 med carrots, sliced
1 med onion halved and sliced
2 cloves garlic, minced
Cook linguine. Sauce:cornstarch, water, PB, soy sauce, honey, ginger, blend and set aside.
Stir fry pork in 2 tsp. oil until no longer pink. Remove from pan. Stir fry carrots,onion,garlic in 1 tsp oil until tender. Add sauce, bring to boil cook and stir 2 min until thickened. Add pork, drained linguine. Stir to coat.
Laurie says, "This was the second time I made this recipe. I made some notes last time and made a couple changes. My whole family loved it! I doubled the recipe to be sure I would have leftovers for my lunch."
Asian Pork Linguine
6oz uncooked linguine
2 tsp. cornstarch
1/2 c. water
2 T. honey
2 T. soy sauce
1/8 tsp. ginger
1/8 c. creamy peanut butter
1 lb. pork loin, cubed
3 tsp. sesame oil (I love sesame oil!)
2 med carrots, sliced
1 med onion halved and sliced
2 cloves garlic, minced
Cook linguine. Sauce:cornstarch, water, PB, soy sauce, honey, ginger, blend and set aside.
Stir fry pork in 2 tsp. oil until no longer pink. Remove from pan. Stir fry carrots,onion,garlic in 1 tsp oil until tender. Add sauce, bring to boil cook and stir 2 min until thickened. Add pork, drained linguine. Stir to coat.
Monday, January 18, 2010
Cheddar Potato Chowder
This recipe came from Laurie Charley. Laurie is my daughter that I share with Marcia. I am Mom #2. Laurie is a wonderful cook. Laurie said, "This soup is one of my families favorites! I found this recipe while doing Weight Watchers so I use low fat cheese to keep the points low. We invited friends for dinner after church tomorrow and this is what I am going to serve, with crescent rolls. I will put all the veggies in the crock pot to cook while at church and then just make the cheese sauce when I get home so it will be quick to serve."
I can't wait to try this one!!!
Cheddar Potato Chowder
2 cups water
2 cups red potato, diced
1 cup carrots, diced
¼ cup onion, chopped
½ cup celery, diced
1 tsp salt
¼ tsp pepper
¼ cup flour
2 cups skim milk
8 ounces reduced fat cheddar cheese, shredded
1 cup lean ham, diced
Combine first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 10-12 min. Place flour in sauce pan whisk in milk, bring to a boil over med. heat; cook and stir until thickened. Remove from heat, add cheese, stir until melted. Stir in ham and cheese mixture into undrained vegetables.
1 c.=4 pt. in Weight Watchers
I can't wait to try this one!!!
Cheddar Potato Chowder
2 cups water
2 cups red potato, diced
1 cup carrots, diced
¼ cup onion, chopped
½ cup celery, diced
1 tsp salt
¼ tsp pepper
¼ cup flour
2 cups skim milk
8 ounces reduced fat cheddar cheese, shredded
1 cup lean ham, diced
Combine first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 10-12 min. Place flour in sauce pan whisk in milk, bring to a boil over med. heat; cook and stir until thickened. Remove from heat, add cheese, stir until melted. Stir in ham and cheese mixture into undrained vegetables.
1 c.=4 pt. in Weight Watchers
For the instant pot I cooked the first 7 ingredients on high pressure for 8 minutes and do a quick release of pressure. Whisk together the flour and milk. Turn to Saute and stir in the milk mixture. Cook until thickened. Stir in the cheese and ham.
Savory Leek & Ham Quiche
This recipe was sent to me by Laurie Charley. She found this recipe online and changed it up a bit to her liking (this is the changed version). When she was Relief Society President she had a Birthday bash every other month to celebrate those sisters who had birthdays in those months. It was on Saturday and brunch was served. This recipe went over so well, the sisters started spreading the word, and many were looking forward to their birthday month so they could try it.
SAVORY LEEK & HAM QUICHE
1 Tbsp. oil
2 leeks halved lengthwise, cut into 1/4-inch-thick slices
3/4 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup cheddar cheese
6 eggs
1-1/2 cups half-and-half
PREHEAT oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.PREPARE pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
SAVORY LEEK & HAM QUICHE
1 Tbsp. oil
2 leeks halved lengthwise, cut into 1/4-inch-thick slices
3/4 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup cheddar cheese
6 eggs
1-1/2 cups half-and-half
PREHEAT oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.PREPARE pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Wednesday, January 13, 2010
Need a NEW Main Dish??? here's a couple to try...
I sent these recipes to Loralyn and I thought you might like them too. I got them off of Realmomkitchen.com. Alisha
Thank you Alisha!!!
South-of-the-Border Chicken & Pasta Skillet
2 cups medium-size pasta
1 chicken breast, cubed
2 cups salsa
4 oz.Cream Cheese, cubed
2 cups corn
1/4 tsp. ground cumin
1 cup Cheese, divided
Cook pasta as directed on package. Cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, cream cheese, corn and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Applesauce BBQ Sauce Shredded Pork
1 pork loin (around 3 pounds)
some apple juice, if desired
Applesauce BBQ Sauce
1 cup applesauce
1/2 cup BBQ sauce or ketchup
2 cups brown sugar
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Place pork loin in crock pot and cook on low for 8 hours. Add a little apple juice, if desired. Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce: In a medium saucepan over medium heat, mix applesauce, BBQ Sauce OR ketchup, brown sugar, lemon juice, ground black pepper, salt, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat. (Also good with chicken)
The recipe calls for ketchup, but when Alisha made it she said, "I accidently put in BBQ sauce and we loved it". Since the recipe has BBQ in the title, I was just thinking BBQ sauce. Kinda funny! A lot of good recipes come from mistakes.
So with that....you choose which way you prefer to make it!??!?!?!?
Thank you Alisha!!!
South-of-the-Border Chicken & Pasta Skillet
2 cups medium-size pasta
1 chicken breast, cubed
2 cups salsa
4 oz.Cream Cheese, cubed
2 cups corn
1/4 tsp. ground cumin
1 cup Cheese, divided
Cook pasta as directed on package. Cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, cream cheese, corn and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Applesauce BBQ Sauce Shredded Pork
1 pork loin (around 3 pounds)
some apple juice, if desired
Applesauce BBQ Sauce
1 cup applesauce
1/2 cup BBQ sauce or ketchup
2 cups brown sugar
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Place pork loin in crock pot and cook on low for 8 hours. Add a little apple juice, if desired. Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce: In a medium saucepan over medium heat, mix applesauce, BBQ Sauce OR ketchup, brown sugar, lemon juice, ground black pepper, salt, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat. (Also good with chicken)
The recipe calls for ketchup, but when Alisha made it she said, "I accidently put in BBQ sauce and we loved it". Since the recipe has BBQ in the title, I was just thinking BBQ sauce. Kinda funny! A lot of good recipes come from mistakes.
So with that....you choose which way you prefer to make it!??!?!?!?
Tuesday, December 29, 2009
Hawaiian Bread
This is a new bread machine recipe that I want to try...
HAWAIIAN BREAD
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 tsp coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 tsp salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 tsp yeast
Add ingredients to a bread machine in order given. Bake on sweet bread cycle, light setting.
Notes: If you want something different for your bread machine, this is it.
Number of Servings: 10
HAWAIIAN BREAD
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 tsp coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 tsp salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 tsp yeast
Add ingredients to a bread machine in order given. Bake on sweet bread cycle, light setting.
Notes: If you want something different for your bread machine, this is it.
Number of Servings: 10
Sunday, December 27, 2009
Mousse & Parfait Recipes
I found these online and want to try these but haven't yet. So I will file them here until I do....
Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.
Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.
Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.
Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .
Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.
Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.
Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.
Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .
Gourmet Cupcakes
Excerpted from 101 Gourmet Cupcakes in 10 Minutes by Wendy Paul; Cedar Fort. These recipes came as an e-mail from LDS Living so it is ok to post them as long as you post where they came from too. However, they really do take longer than 10 minutes to make!! Or else I am just really slow!!!!! OR maybe she meant 10 minutes to make the batter??? 
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.
Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.
Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.
Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.
Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.
Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.
Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.
frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.
Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.
Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.
Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.
Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.
Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.
Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.
frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.
Chocolate Mousse Ice Cream Ball
I saw one of these online and it looked so good...but it was made with liquor and weird ingredients I had never heard of. So here is my revision. I think it turned out yummy!!!! Let me know what you think.....
The chocolate mousse part doesn't freeze solid, it stays velvety soft with the center ice creams frozen solid. Next time I am going to make it with some kind of carmel ice cream and top it with crushed heath bar. You can change the flavors of ice cream & toppings according to your tastes.
CHOCOLATE MOUSSE ICE CREAM BALL
1 1/2 c. semi-sweet chocolate chips
5 eggs, separated & at room temperature
1/4. c. Hershey's chocolate syrup
2 T. sugar
3 c. vanilla ice cream
3 c. peppermint ice cream (I used RoeAnn's candy cane yogurt), or flavor of choice
Crushed candy canes, or topping of choice
Line an 8 cup glass measuring cup (Large batter bowl) with plastic wrap. I used the heavier Glad Press N Seal wrap and it came out fine. Don't worry about the wrinkles. Melt the chocolate chips in the microwave at 50% power stirring every minute for 3 minutes or until melted and smooth. Whisk in the egg yolks and chocolate syrup. In mixer beat egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continue beating until stiff peaks form. Add the melted chocolate mixture to the egg white mixture and whisk together with mixer until well blended. Spoon the mousse into the prepared batter bowl. Freeze for one hour, or until the mousse is firm enough to spread up the sides of the bowl and forms a hollow shell. Return the bowl to the freezer until the chocolate is firm.
Slightly soften the first layer of ice cream & spread it over the chocolate mousse leaving the center hollow. Return to freezer, and repeat for the second layer of ice cream filling the hollow cavity full of ice cream. Cover with foil and freeze until solid. These can be frozen for several months, if desired. But I doubt you can wait that long to eat them.
Several hours before serving, invert the bowl onto a serving platter. It is best if the platter has an indented center, a large plate works nicely and keeps it from sliding off and keeps any melted ice cream from running all over. (I learned this after having put it on a flat platter and then had to move it...that is why the above photo has messed up edges.) If it doesn't want to come out of the bowl dip the bowl briefly in hot water and then invert onto the platter. Remove the plastic wrap and smooth the chocolate with a spatula. Return to freezer until firm. Decorate with crushed candy or decorations of choice. Remove from the freezer about 20 minutes before serving. Cut into wedges and serve.
Thursday, December 17, 2009
My latest creations......Christmas baking.....Parties...
Steve's annual German Chocolate Cake
Chocolate Ganache Snowman Cake
Gourmet Cupcakes....Chocolate Peanut Butter Cup and Rolo Chocolate Ganache 
Chocolate Mousse Ice Cream Ball Recipes will soon be posted.....
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Lacey Making Teddy Bear Cookies
