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Scottish Cheese Cakes submitted by: Katherine Donovan 1/2 c softened butter 2 egg 1 c sugar 2 c currents 1 pkg ready made (prepared) pie crust powdered sugar Preheat oven 425 degrees Mix butter, eggs, sugar & currents together until creamy. Take pie crust roll out and cut out 2 inch circles (making mini pie crust) Put mini pie crust into mini muffin pans and add tsp of mix into each mini pie crust & bake for 6 min. After cool sprinkle w/ powdered sugar. Makes approx 4 doz.
Finnish Tea Cakes 1 c margarine 1/2 c powdered sugar 2 1/4 c sifted flour 1/4 tsp salt 2 tsp vanilla 3/4 c chopped almonds (any nut is fine) Cream margarine & sugar then add vanilla then mix & add flour & salt. Form into small balls, bake on greased cookie sheet for 15 min at 400 degrees.(do not brown) While still hot roll cookies in powdered sugar.
Carmel Sugar Cookies- submitted by: Judy Staveley 1 Pkg Betty Crocker Sugar cookie mix 1 jar of caramel 1 bag of mixed nuts Make sugar cookies as indicated on pkg. Take out of over and dip in caramel and nuts. Dry on wax paper
Soft Lemon Drops- submitted by: Cassie Fletcher Cookie: 1 c sugar 1/2 tsp lemon extract 1/2 c butter 2 1/2 c flour 1/2 c sour cream 1 tsp baking powder 2 eggs 1/2 tsp salt 2 tsp grated lemon peel Glaze: 1 c powered sugar 1-2 tsp lemon juice Heat oven 300 degrees Combine sugar & butter, beat at med speed until creamy.(scrape bowl often) add sour cream, eggs, lemon peel, & lemon extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder, & salt beat until well mixed.(scrape bowl often) Drop by rounded tsp onto greased cookie sheet and bake approx 10-12 min or until lightly brown. Cool completely. Combine powdered sugar & enough lemon juice for desired glaze in small bowl and frost w/ cooled cookies.(makes 3 doz)
Curried chicken salad submitted by: Shea Schobel 5 chicken breasts cooked and cubed 1 can sliced water chestnuts 1 1/2 lb seedless grapes 2 c sliced celery 2 1/2 c toasted almonds 2-3 c mayo 1 tbs curry powder 2 tbs soy sauce 2 tbs lemon juice Mix together except for 1/2 c almonds which you top salad with.
Grandmother's Tea Cakes submitted by: Patti Moore 2 c sugar 2 sticks margarine 1 c oil 2 eggs 2 tsp vanilla 4 1/2 c flour 1 tsp baking soda 1 tsp baking powder 1 tsp cream of tartar pinch of salt Mix sugar, margarine, oil, eggs, & vanilla together. Add dry ingredients. Roll in sugar and bake for 15 min at 325 degrees.
Trick or Treat submitted by: Jan Driggers 3/4 c softened butter 1/3 c firmly packed light brown sugar 1 1/2 tsp vanilla extract 1/8 tsp cinnamon 1 1/2 c all purpose flour 1 square unsweetened chocolate melted 24 mini chocolate peanut butter cups 1 c prepared chocolate frosting 1 tube orange decorating icing Mix butter & brown sugar at med speed until light & fluffy, beat in vanilla & cinnamon. Stir in flour, mix well & add melted chocolate. Cover dough & chill for 1 hour. Preheat oven to 350 degrees. Shape 2 tbs dough into a flat round, place peanut butter cup onto round & mold dough around it making sure candy is covered. Bake until golden (approx 20 min) Place baking sheets on cooling racks for 10 min then transfer cookies to racks to cool. Microwave chocolate frosting until slightly thinned (approx 5 seconds) Use back of spoon & frost top of each cookie. Using orange tube of frosting fitted w/ small writing tip create criss cross designs on top of each cookie.
Chunky Chocolate Toffee Cookies 1 c hazelnuts or pecans 1 1/2 tsp baking powder 1 c softened unsalted butter 1/2 tsp baking soda 3/4 c packed brown sugar 1/2 tsp salt 1/2 c sugar 4 (1.4 oz) english toffee bars chopped 2 large eggs 2 (11.5 oz) pkg semisweet chocolate chunks 2 3/4 c all purpose flour Toast nuts in shallow pan at 350 degrees for 5-10 min stirring occasionally or until skins split. Rub nuts w/ cloth towel to remove skins. Beat butter at med speed until creamy; gradually add sugars, then add eggs & vanilla. Combine flour baking soda, salt, & baking powder, beat at low speed until blended. Stir in toffee, chocolate chunks, & nuts. Drop 1 tbsp dough onto ungreased cookie sheet and bake at 350 degrees for about 10 min. (makes 4 doz)
Nanny's Ricotta Biscuit Cookies submitted by: Michelle Campbell 2 sticks softened butter 2 c sugar 2 tsp vanilla 1 tsp salt 4 c flour 3 eggs 1 tsp baking soda 2 c ricotta cheese Mix butter, sugar, eggs, & vanilla.(mix well) Add flour, baking soda, & salt. Then add ricotta cheese & mix well. Drop 1 tsp on greased cookie sheet & bake at 350 for 10-12 min.
Peanut Butter Chocolate Cookies submitted by Teresa Edwards 2 stick butter 3/4 c sugar 3/4 c brown sugar 2 eggs 3/4 c smooth peanut butter 1/3 c cocoa 1 tsp vanilla 1 tsp baking soda 1 tsp salt 2 1/3 c flour 10-20 miniature peanut butter cups 1-12 oz (1 bag) semi sweet chocolate morsels 1- 12 oz (1 bag) peanut butter morsels Preheat oven 350 degree's. Blend butter, sugars together, add eggs, peanut butter, cocoa, & vanilla mix together. Add baking soda & salt. Slowly add flour. Break up peanut butter cups into chuck then add to mix. Add morsel to mix. Place on ungreased cookie sheet & bake for approx 12-16 min *Let cookies sit on cookie sheet for a few minutes to cool before moving them to cooling rack. Makes 3-4 doz
Chocolate Krinkles submitted by: Cassie Kriner 1/2 c oil 4 squares unsweetened chocolate melted 2 c sugar 4 eggs 2 c flour 1/2 tsp salt 2 tsp vanilla 2 tsp baking powder Preheat oven 350 degrees Mix chocolate, sugar, & oil. Add eggs one at a time Add dry ingredient's. Chill, ball, & roll in sugar. Bake 10-12 m
Bellini submitted by Katherine Donovan (serves 6)2 Large Peaches peeled and cut into cubes 1/2 c sugar 1 T. lemon juice 1 Large peaches cut into six slices as garnish Combine cubed peaches, sugar, & lemon juice in a saucepan, mix together and let sit for 30 min. Heat stove and bring ingredients to a boil constantly mixing for 15 Min. Set as side and let cool. After cooled strain ingredients in a strainer so you just get the juice. Discard solid pieces. Fill flute or wine glass w/ approx 1 T spoon of peach puree then fill the glasses w/ either; sparkling champagne, non alcoholic sparkling cider, or white zinfandel wine. Top w/ a slice of peach on side of glass as garnish. I usually fill glasses w/ puree and garnish and leave bottles of drink preference on side for people to choose.
Texas Caviar submitted by Katherine Donovan (serves 15-20) 2 cans (14 oz) Black eyed peas drained 1 can (15 1/2 oz) White hominy 2 med tomatoes chopped 4 green onions chopped 2 cloves garlic minced 1 med green pepper chopped 1 jalapeño pepper seeded & chopped 1/2 c chopped onions 1 (8 oz) bottle of Fat Free Zesty Italian Dressing Tortilla Chips Combine everything together except chips and marinate in fridge for at least two hours but over night is better. Then serve w/ tortilla chips.
Chicken Empanadas submitted by Renee Borchelt 2 c flour 6 oz cream cheese, softened 2 sticks butter, softened 1/3 c raisins 2/3 c minced onion 3 T veg oil 1 lb finely diced raw chicken (about 2 lg skinless, boneless breast halves) 3 T toasted pine nuts (pignoli) 3 T chopped pimento-stuffed green olives 1 1/4 t salt ¾ t ground cumin ½ t crushed hot red pepper Pinch of cinnamon 1 egg, beaten 1. In food processor, combine flour, cream cheese, and butter. Process until mixture forms a ball. Wrap in plastic and chill at least 1 hour or as long as 3 days.
2. In a small saucepan filled with boiling water, cook raisins until softened, about 5 minutes. Drain ad set aside. In a large skillet, cook onion in oil over medium heat until softened but not browned, 5 – 7 minutes. Stir in chicken, pine nuts, olives, salt, cumin, hot pepper, cinnamon, and raisins. Cook, stirring often, until chicken is cooked through and no longer pink, about 5 minutes. Remove from heat and let cool.
3. Preheat oven to 350*F. Roll out dough about 1/8 inch thick. Cut into 3-inch circles. Divide filling among pastry rounds, using about 2 t each, and brush edges with water. Fold rounds in half, forming crescents, and crimp edges with a fork to seal.
4. Arrange empanadas on a greased baking sheet and brush with beaten egg. Bake until golden brown, about 30 minutes.
Baby Bean Burritos submitted by Renee12 6inch flour tortillas 1 med. onion, chopped 1T. veg oil 2 garlic cloves, minced 1 to 2 fresh jalapenos, seeded and minced 1 (16 oz) can plain or Mexican-Style refried beans 1 c shredded Monterey Jack cheese (about 4 oz) ½ tsp ground cumin 1/3 c chopped cilantro sour cream salsa 1. Preheat oven to 325*F. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed through, 10-15 minutes. 2. Meanwhile, in large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 – 3 minutes. Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds. Reduce to low heat and stir in refried beans, Monterey Jack cheese and cumin until well blended. Continue cooking, stirring occasionally, until heated through, 5-7 minutes longer. 3. Spread about 11/2 T bean mixture on each tortilla half and roll up jelly-roll fashion. Arrange on serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa.
Sweet Potato Casserole
submitted
by Norri
Bibeau
Touchdown Taco Dip submitted by De Peris
1 can refried beans
8 oz cream cheese (I use lite)
8 oz sour cream (I use lite)
2 Tbs taco seasoning
2 cloves garlic, pressed
1/2c. shredded cheddar
2 Tbs Cilantro (fresh if
possible)
1 med. tomato, chopped
1/4c. sliced green onion
Preheat oven to 350 degrees.
Spread beans over bottom of
13x9 pan.
In a bowl, mix cream cheese,
sour cream and taco seasoning together. Add garlic and mix well.
Spread over beans. Sprinkle
with cheese on top.
Bake 15-18 min.
Top with green onions,
cilantro and tomatoes.
Serve with baked or regular
tortilla chips!
Warm
Cheddar-Thyme Vidalia Dip
Tomato Bisque submitted by Jan Driggers 2 or 3 Large (26oz)cans Tomato soup (start
off with 2, add the third later
* Exported from MasterCook * Hard Rock Cafe Baked Potato Soup Recipe By : Hard Rock Cafe Serving Size : 8 Preparation Time :0:00 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 to 8 slices bacon, fried crisp, drippings reserved 1 cup onions -- diced 2/3 cup flour 6 cups hot chicken stock 4 cups baked potatoes -- peeled and cubed 2 cups heavy cream 1/4 cup parsley -- chopped 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 1/2 teaspoons red pepper sauce 1 1/2 teaspoons coarsely ground pepper 1 cup Cheddar cheese 1/4 cup green onions, white part only -- diced Chop cooked bacon. Reserve. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3-5 minutes until mixture just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions. Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Makes 2 quarts, about 8 servings.
Picadillo Dip submitted by Susan Reents 1 lb lean hamburger meat 3 green onions, chopped 1/2 cup water 3 green onions, chopped 3 tomatoes, diced 3/4 cups pimentos, chopped 3/4 cups almonds, sliced 2 garlic cloves, minced 1 6 oz. can tomato paste 2 jalapeno peppers 1 tsp. salt dash of pepper 1/4 tsp oregano 3/4 cup raisins 1 tsp sugar 1 Tbls vinegar Brown the meat and 3 green onions; then drain. Add water and the rest of the ingredients. Simmer 30 minutes. Serve with corn chips. Excellent hearty winter dip!
Premier White Chocolate Cheesecake submitted by Heather Schmidt 1 ½ C.
chocolate wafer crumbs
6 Tblsp. (3/4 stick) butter, melted½ C. sugar, divided Two 6 oz. pkgs. cream cheese, softened2 eggs One 6 oz. pkg. of white chocolate morsels, melted 1 tsp. vanilla extract Hot Fudge Topping w/Toffee chips Preheat oven to 375 degrees. In small bowl, combine chocolate wafer crumbs, butter, and ¼ c. sugar. Press evenly into bottom and 1-inch up side of 9-inch springform pan, refrigerate. In large mixing bowl, beat cream cheese and remaining ¼ c sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in melted white chocolate and vanilla extract. Pour into prepared pan. Bake 30 to 35 minutes until center is set. Cool completely. Loosen edge from pan; refrigerate until serving time. Top with hot fudge sauce. Hot Fudge Sauce½ c. granulated sugar2 Tblsp. butter2 heaping Tblsp. Hershey’s cocoa 1 Tblsp. light corn syrup ¼ c. milk Dash of salt Mix granulated sugar and cocoa in 1-quart saucepan. Stir in milk, butter, corn syrup and salt; heat to boiling, stirring frequently. Boil stirring occasionally for 5 minutes on low heat; cool. Makes approximately 8 servings.
Reduced-fat Blueberry Cheesecake submitted by Gina McFarland 1 c. Graham cracker crumbs 3 Tblsp. melted butter 1 Tblsp. sugar 2 (8oz) packages reduced-fat cream cheese 1 (8oz) package fat-free cream cheese 1 c. sugar 3 Tblsp. all-purpose flour ½ tsp. salt 2 whole eggs and 2 egg whites 1 (8oz) container light sour cream 1 tsp. vanilla extract 1 Tblsp. grated lemon rind 1 ½ c. fresh or frozen blueberries 1 (8oz) container reduced-fat frozen whipped topping ¼ c light sour cream Garnishes: blueberries, lemon rind strips Combine first three ingredients in a small bowl. Press mixture into bottom and 1-½ inches up sides of a lightly greased 9-inch springform pan. Bake at 350 degrees for 5 minutes. Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar, flour and salt. Add to cream cheese, beating until blended. Add eggs and egg whites, 1 at a time, beating well after each addition. Add 8-oz sour cream, vanilla and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake at 300 degrees for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan. Mix 1 (8oz) reduced-fat frozen whipped topping and ¼ c light sour cream. Spread over cheesecake, and garnish if desired.
Chocolate-Raspberry Truffle Cheesecake submitted by Renee Borchelt 2 ½ c. chocolate wafer crumbs 1/3 c. butter, melted ½ c. sugar 1 (8oz) pkg. semisweet chocolate squares, cut into ½ inch cubes ¼c. Hot strong coffee 3 (8oz) pkgs. cream cheese, cut into 1-inch cubes 1 (8oz) carton sour cream 1 c. sugar 2 eggs 2 Tbls. whipping cream 1 tsp. vanilla extract ¼ c. Chambord or raspberry-flavored liqueur Raspberry Sauce Garnish: whipped cream, fresh mint sprigsCombine wafer crumbs, butter, and ½ c. sugar; blend well. Press on bottom and 1-½ inches up sides of a 9-inch springform pan. Set aside. Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350 degrees for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired. Yield: 10 to 12 servings. Raspberry Sauce 1 (10 oz) pkg. frozen raspberries, thawed 2 tsp. cornstarch Drain raspberries, reserving juice. Put raspberries through a food mill (strainer), and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Yield: ¾ c.
Fresh Blueberry Cream Pie
submitted by Debi Palumbo
Kerry's awesome cake recipe! submitted by Kerry Mathes Use any chocolate cake recipe you prefer. Bake in 2 9” round pans. Cool on rack and even off top to ensure cake will be level. I usually do this step early in the day or even the night before to ensure that the cake will be cool. If you prepare it the night before make sure you wrap it tightly with plastic wrap so it will not dry out. You will need to cut each round in half so that you will have four rounds. You can chill or freeze the cake to make dividing it easier. Put one round on your cake plate (hint: put strips of aluminum foil or wax paper under the cake to catch any drips. They can be removed later giving your cake a nice clean look). At this time I prepare my mousse (see recipes below). Spread a thin layer of jam ( I use either raspberry or orange) on the round. Put a later of the chocolate mousse on next. Top with the next round and continue until you have the top layer on the cake ( do not put anything on the top). Chill until mousse is firm. (note: I find that the recipe below for the chocolate mousse is more than enough to fill the cake. I always have some left over which you can serve as is or freeze for later use). Prepare ganache and pour over the cake using an off-set spatula to get the sides and smooth the top. I like to chill my finished cake for at least 3 hours. The longer the better because the flavors will meld and the mousse and ganache will be firm. Enjoy! This is a very rich cake and I find that it will easily serve 10-15 people (with a fairly nice size slice).
Chocolate Mousse (Enough to fill two 9-inch layer cakes) 12 ounces bittersweet or semisweet chocolate, cut into small pieces 3 cups heavy cream 6 egg yolks 3/4 cup (150 grams) sugar 1/2 cup water In a medium stainless steel bowl set over a saucepan with simmering water, melt the chocolate. When almost melted, turn off heat and let chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water until ready to use. In the bowl of an electric mixer, whip the cream until soft peaks form. Refrigerate, covered, until needed. Place the egg yolks in a large heatproof bowl and set aside. In a small saucepan, combine the sugar and water and bring to a boil. Boil until the sugar dissolves, about three minutes, making sugar syrup. Whisking constantly, pour the boiling syrup over the egg yolks. Set the bowl over a pan of simmering water and whisk vigorously until mixture is thick and white in color. This mixture should be hot to the touch. (About 10 minutes) Remove the bowl from the heat and, working quickly, scrape the egg mixture into a clean large bowl of the electric mixer. On medium speed, using whip, beat until the volume has doubled and the bottom of the bowl is completely cool to the touch. Turn speed to low, scrape in the warm melted chocolate, and continue to beat until well combined. Remove the bowl from the mixer, and using a rubber spatula, fold in half the reserved whipped cream. Then fold in the remaining cream. The mixture should resemble softly whipped cream. This can be used immediately or refrigerated, covered, until needed. If the mixture seems a little runny, the chocolate may have been too warm, but after refrigerating for an hour or so, it will be fine.
Etouffe submitted by Jan Driggers Here is the recipe for the Crawfish (or Shrimp) Etouffe served at the Diggers'
Cajun Feast! |
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