Our Family and Friends Recipe Book

Old World Manicotti

2009-12-05T04:21:00.002-05:00

Manicotti Ingredients:

•1 lb. Ricotta cheese
•1/2 lb. Mozzarella cheese
•1 Egg, beaten
•1/4 cup Fresh parsley
•1/2 cup Onion, chopped
•1/4 cup Parmesan cheese
•1 jar 26 oz. Dei Fratelli Traditional Pasta Sauce
•16 oz. Manicotti pasta

Preparation:

•Mix ricotta cheese, mozzarella cheese, egg, parsley, onion and parmesan cheese and set aside.
•Cook manicotti pasta according to package directions.
•Pour half of the pasta sauce in shallow baking dish.
•Fill manicotti with cheese mixture and arrange over sauce.
•Pour remaining sauce over top of filled pasta.
•Bake at 375°F for 30–40 minutes. Serves 6.

Creamy Tomato Tortellini Soup

2009-12-05T04:15:00.002-05:00

Ingredients:

•2 cups Tortellini, prepared according to package directions
•2 10.75 oz. cans Dei Fratelli Condensed Tomato Soup
•2 ¾ cups Lowfat 1% milk
•½ tsp. Crushed dried basil
•¼ cup grated Parmesan cheese
Preparation: Combine pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.

Have Turkey ~ Got Pie

2009-11-28T03:17:00.003-05:00

Turkey Pot Pie That Is

1 Cup - Diced Leftover Vegetables (Carrots, Peas, Corn Broccoli, etc.)
2 Cups Shredded Leftover Turkey
½ Cup - Leftover Gravy
1 - Beaten Egg
Puff Pastry

-Preheat your oven to 325 degrees
-Mix together the turkey, vegetables and gravy in a bowl
-Cut Puff Pastry into a 4 x 4 inch square
-Scoop ½ Cup of turkey mixture and place in the middle of the pastry
-Fold in all sides and turn over
-Brush with beaten egg and bake for 20-25 minutes or until golden brown on a non stick cookie sheet

Yields: 6 - Pot Pies

Eggnog

2009-11-25T16:14:00.002-05:00

A Holiday Classic

Make it with or without the alcohol.

Ingredients
Use organic ingredients wherever possible

•4 egg yolks
•1/3 cup sugar, plus 1 tablespoon
•1 pint whole milk
•1 cup heavy cream
•3 ounces bourbon
•1 teaspoon freshly grated nutmeg
•4 egg whites

Directions

Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Beat the egg whites to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

For cooked eggnog, follow the directions below.

Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove pan from the heat and quickly stir about 1/2 cup of the hot milk into the egg and sugar mixture to temper it. Then return everything to the pot and cook over low heat, stirring, until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

About My Care & Share Program

2009-11-20T12:21:00.001-05:00

We all know the holidays are fast approaching. I am trying to help a family in need.

In a perfect world, we could all stay home with our families and make enough money for the whole family to live off of. But as we all know, we are not living in a perfect world and many of us still need "jobs".

I have known many of you for a long time now thanks to the Ning Network! We have become business partners and even better, friends and family.

Because of all of our members’ common interests in family, family values, working on home-based businesses, we are all connected in one great big family actually.

I would like to take advantage of this and help out as many "family members" as I can. Because I know many of you and your families are also suffering from unemployment, to make a long story short, I have decided to set up a Share & Care Program

If you would like to help out please remember every $1.00 counts toward making a families Christmas a little brighter!

You can visit my recipe blog site and the donation button is on the right side!

http://pamperedcookbook.blogspot.com/

I already have 1 family picked with 4 children. I hope to support a few more!!!

Happy Holidays
Denise

Share & Care Program

This is what I am also doing! Any of my commissions from Kat's Coffee will remain in a paypal account I have sent up for The Share & Care Program. To see what Kat's offers visit http://www.katscoffees.com/

PLEASE DO NOT USE THE ADD TO CART BUTTONS ON THE MAIN SITE

EITHER e-mail me your orders at denisedobbs@wowway.com or use my order page for Kat's @ http://www.katscoffees.com/denise_dobbs.htm

Online donations @ http://pamperedcookbook.blogspot.com/

Happy Thanksgiving from Maxine

2009-11-18T15:02:00.002-05:00

Maple Coffee Butter

2009-11-17T17:15:00.002-05:00

Different but good!

Ingredients:
2 teaspoons Folgers® Instant Coffee Crystals granules
1/2 cup maple syrup
2 sticks unsalted butter, softened

Directions:
1. Stir the instant coffee crystals into the syrup in a heatproof glass measuring cup.
2. Heat in the microwave until hot (a minute or two).
3. Stir until the coffee is dissolved.
4. Cool and chill until cold.
5. Whip the butter in the food processor or with an electric mixer.
6. Drizzle in the maple-coffee mixture and whip until the mixture is smooth and fluffy.
7. Spread onto hot waffles, pancakes, bagels, English muffins, toast, or bread.

Mocha Chocolate Cake with Butter Mocha Frosting

2009-11-17T17:05:00.001-05:00

Makes 12 servings

Ingredients:
MOCHA CHOCOLATE CAKE
Crisco® Original No-Stick Cooking Spray
1 (18.25-ounce) package Pillsbury® Devil's Food Cake
1-1/4 cups Folgers Classic Roast® Coffee, brewed strong*, cooled to room temperature
1/2 cup Crisco® Pure Vegetable Oil
3 large eggs

BUTTER MOCHA FROSTING
1 (1-pound) package powdered sugar (about 3-3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Folgers Classic Roast Coffee, brewed strong*, cooled to room temperature
1 teaspoon vanilla extract
3 to 4 teaspoons milk

Directions:
1. Heat oven to 350° F. Coat two 9-inch round cake pans with no-stick cooking spray.
2. Combine cake mix, 1-1/4 cups brewed coffee, oil, and eggs in a large bowl with an electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3. Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4. Combine powdered sugar, cocoa, and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla, and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.

* To make 1-1/2 cups strong brewed coffee: Measure 1/2 cup Folgers Classic Roast ground coffee and 2 cups cold water into a drip coffeemaker. Brew as directed and cool to room temperature.

I am glad we use Folger's

What is My Blogs Name

2009-11-13T09:13:00.001-05:00

Dear friends,

You won't believe this, I just found the best and easiest way to make a living on the Internet. Perfect timing too since money has been hard to come by lately. It's so simple I know people who don't have a computer that are able to do this and the pay is fantastic.

I signed up for a blogging service that only costs me $9.95 per month and then I get paid $1 a month every time someone I refer signs up. But what makes this really good money is I can have up to 5 subaffiliates under me and when each of these refer others who sign up for the service I get $1 a month for each of those sign ups as well.

At first I thought I couldn't make much money with this but then someone showed me how on the first level if I refer 10 people who sign up I get $10 a month, which pays my blog service and then on my second level if each of these 10 people each refer 10 people I make another $100 a month and if you repeat this on the third level I get $1000 a month and the fourth is $10,000 a month and the final fifth level is $100, 000 a month.

I figure it's only costing me $9.95 per month to find out if it works and so far everyone I talk to get's it and signs up.

Anyway, thought you might want to check it out,, if so go to this link to learn more.
what.ismyblogs.name

best regards,

Denise Dobbs

Nana's Butter Cookies

2009-11-12T12:42:00.001-05:00

I have been going through my step mom's recipes

1½ sticks butter at room temperature
1½ cups flour
¾ teaspoon baking soda
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
A pinch of salt
½ cup chopped walnuts (optional)

In a medium-sized bowl, mix together flour, baking soda, and salt. In a separate bowl, beat egg, sugar, and vanilla; then add butter to egg and sugar mixture and beat until light and fluffy. Add to dry ingredients and mix until blended. At this point you may also add ½ cup of coarsely chopped walnuts.

Divide cookie dough into two parts and roll in wax paper. Freeze overnight, or at least 4 hours. With a serrated knife, carefully cut frozen dough into slices about ¼ inch thick. Bake on cookie sheet for 10 to 12 minutes at 350 degrees. Makes about 2 dozen cookies.

Orange Cinnamon Chicken

2009-11-11T09:16:00.000-05:00

Ingredients:
3-4 lb chicken cut into serving pieces
1 cup chicken broth, homemade or canned
1/4 lb butter
2 cups orange juice
1 cup raisins (I used sultanas)
Salt and fresh black pepper to taste
1/4 tsp cinnamon
2 Tbs flour

Directions:
Heat butter in large skillet, and brown chicken.
Remove chicken pieces to slow cooker as they brown.
Combine all other ingredients, except flour, mix well and pour over chicken.
Cover pot, turn on LOW and cook 4-6 hours, or
until chicken is tender.
Remove 1 cup of sauce from the pot and combine with flour, mixing well.
Return sauce - flour mixture to pot.
Turn pot on HIGH, and cook additional half hour.

Blueberry Dessert Dumplings

2009-11-03T04:19:00.001-05:00

2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

In a 3-1/2 quart crockpot, combine blueberries, the
1/2 cup granulated sugar, the water and tapioca. Cover and
slow-cook until the berries have formed a thick sauce, 5
to 6 hours on LOW.

In a medium bowl, whisk flour, the remaining 2 Tbs
granulated sugar, baking powder and salt to combine.
Using a pastry blender or two knives, cut in the butter
until the mixture resembles coarse meal. In small bowl,
beat milk and egg together. Stir into flour mixture to
form a soft dough.

Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and slow-
cook until the topping is firm and a toothpick inserted
in the center comes out clean, about 30 minutes. Sprinkle
the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into
individual bowls.

This Has to Be the Easiest Pie Ever

2009-10-22T16:32:00.006-04:00

Chocolate Chip Pie Mix!

Cure your chocolate cravings with our famous pie mix made with sugar free chocolate chips and splenda. Delight your taste buds!Makes 1 pie; Start to Serve 1 hr. 10 min. Add to an uncooked pie shell , mix butter, eggs and vanilla extract.

Now those of you who are craving chocolate but aren't allowed to have it, can!

Regular w/o pecans $4.60
Regular with pecans $7.15
Made with Splenda w/o pecans $5.65
made with Splenda with pecans $7.65

Plus S & H

Click Here To Order Your Own Mix

denisedobbs01@gmail.com

Paypal welcome

Halloween Cocktails

2009-10-19T18:14:00.007-04:00

Pink Sunrise Cocktails
(Rachael Ray)

4 cocktails.

Ingredients
•2 shots Campari liqueur
•1 quart red grapefruit juice
•1 bottle dry Champagne

Directions
Add half a shot of Campari to a champagne flute. Add a few ounces red grapefruit juice to the glass then fill the glass with Champagne to the rim and serve.

Spellbinders with Devil Eyeballs
(Emeril Lagasse)
10 servings.

Ingredients
•1/4 cup blue curacao
•3/4 cup galliano liqueur
•1 1/2 cups coconut rum
•2 quarts pineapple juice
•2 quarts seltzer water
Spooky Ice Cubes:
•Food coloring
•Water

Special Equipment: Novelty ice cube trays

Devil Eyeballs

•20 maraschino cherries
•20 chocolate chips (white or dark chocoale)
•20 lychee nut fruits (canned and pitted)

Directions
For the Punch:
Combine all ingredients in a large glass punch bowl and mix well.

For the Ice Cubes:
Color water with desired food colorings and pour into ice cube trays. Freeze until firm.

For the Devil Eyeballs:
Remove the stems from the cherries. Insert a chocolate chip, point side in, into each cherry to make "pupil" of the eye. Stuff cherry into pitted lychee nut fruit.
Ladle some of the punch into each glass. Garnish with ice cubes or devil eyeballs.

Witch's Brew
12 servings

Ingredients
•1 (6-ounce) package lime gelatin
•2 cups boiling water
•3 cups chilled pineapple juice
•1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale
•2 cups chilled vodka, optional

Special equipment:
•1 large black plastic cauldron (available at party or craft stores)
•1 punch bowl that fits inside the cauldron
•1 plastic hand (available at party supply stores), sterilized in hot water
•1 block dry ice (available at supermarkets, ice cream shops or ice companies)

Directions
Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.

Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)

Use an ice pick to break the block into smaller chunks, if necessary.
Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam."
Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.

Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.

Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.

Chocolate Rice Crispies

2009-10-12T16:24:00.000-04:00

Ingredients

5 tablespoons unsalted butter
3 tablespoons light butter
1/3 cup unsweetened cocoa powder
2 bags (10 oz each) mini-marshmallows
10 cups crisp rice cereal
1/2 cup semisweet mini chocolate chips
Vegetable cooking spray

Preparation

Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)

Eggnog Pie

2009-10-04T21:11:00.001-04:00

INGREDIENTS
1 1/4 cups white sugar
1/4 cup all-purpose flour
2 cups eggnog
3 eggs, beaten
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted and cooled slightly
1 (9 inch) prepared, unbaked pie crust, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
Bake in preheated oven until the custard is set, 35 to 40 minutes.

Rice Pudding

2009-10-04T21:08:00.001-04:00

Makes 8 serving

Ingredients
2 cups Arborio or short grain rice
2 cups water
1 tsp salt
1/2 cup evaporated milk
1/2 cup coconut milk
1 cup sweetened condensed milk
1 cinnamon stick
1 lemon zest
1/2 tsp ground nutmeg
3 Tbsp ground cinnamon for garnish

Preparation

Rinse rice thoroughly in cold water. Place rice, water and salt in rice cooker.

Set switch to the on position. Cook for 25 minutes.

While the rice is cooking, whisk together evaporated milk, coconut milk & condensed milk; add cinnamon stick, lemon zest and nutmeg.

After the 25 minutes has finished, open rice cooker and stir rice. Disconnect rice cooker from outlet and cool for 15 minutes.

Add milk mixture and set the rice cooker to keep warm. Check after 30 minutes or until desired consistency has been achieved.

Discard cinnamon stick and lemon zest.

Place pudding into serving dish(es) and allow to cool at room temperature.

Refrigerate. Before serving, sprinkle with ground cinnamon

Autumn Soup

2009-09-22T17:12:00.003-04:00

1 lb. ground beef
1 cup chopped onion
3 cups water
1 cup cut up carrots
1 cup diced celery
1 cup cubed potatoes
2 tsp. salt
1 tsp. Kitchen Bouquet
1/4 tsp. black pepper
1 bay leaf
1/8 tsp. basil
1 28 oz. can crushed tomatoes

In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions in with the meat until tender. Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat, cover and simmer 20 minutes. Add tomatoes, cover and simmer 10 minutes longer or until vegetables are tender.

Enjoy!

German Apple Cake

2009-09-19T18:58:00.000-04:00

Description:
JUST 3 INGREDIENTS!!!!

Ingredients:

1 box German Choc. Cake Mix
(I use D.Hines)
3 large eggs
2 cups Apple Pie filling
(1 can thank you pie filling)

Directions:

Lightly grease & flour pan

Beat eggs first. Add cake mix and apple pie filling. Beat with electric mixer for 2 minutes.

Bake 40-45 mins. at 350
in 9 X 13 pan

Frosting?
Cream Cheese, German Choc. Frosting, your choice!!

PS

Try this with a choc cake mix & cherry pie filling
or a white cake mix and any of your favorite pie filling.

So far the The German Apple Cake is the hit in our home with our family and friends!

Iced Coffee

2009-09-09T11:26:00.002-04:00

ICED COFFEE Time: 5 minutes, plus 12 hours' resting

Time: 5 minutes, plus 12 hours' resting

1/3 cup ground coffee (medium-coarse grind is best) Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave

Or to the faster version

Brew a pot of coffee fill a glass full of ice Add you fresh brewd coffee.

My favorite is adding french vanilla flavored creamer before adding the coffee.

Ham and Cheese Crescent Roll-Ups

2009-09-01T06:51:00.000-04:00

Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Directions:
1. Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Number Of Servings: Makes 8 sandwiches

CHOCOLATE COVERED BANANA POPS

2009-09-01T06:49:00.001-04:00

Ingredients:
4 bananas
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup chopped peanuts

Directions:
Peel the bananas and cut in half across to get 2 short pieces of banana. Insert a Popsicle stick into each banana half for a handle. Wrap each banana half in a piece of aluminum foil and place in the freezer for at least 4 to 6 hours until frozen solid. Place the cream in a small
saucepan and bring to a gentle simmer over medium heat.

Remove from the heat. Place the chocolate chips in a medium bowl, then carefully pour the hot cream over the chips. Let the chocolate and cream sit for a minute or two, then stir with a small spoon until blended and chocolate is completely melted. Remove the bananas from the freezer
and unwrap. Cover a small baking sheet with wax paper or aluminum foil. Holding the stick, dip one banana half in the melted chocolate until completely coated. Sprinkle the
coated banana with about 1 tablespoon of the nuts and set the banana on the covered baking sheet. Repeat with the remaining bananas. Serve immediately, or place in the freezer until ready to serve.

Number Of Servings:8

Oreo Dessert

2009-09-01T06:44:00.002-04:00

Ingredients:
20 Oreo cookies
1 stick butter or margarine
1/2 gallon vanilla ice cream
2/3 cup chocolate chips
3/4 cup evaporated milk
1 cup powdered sugar
Chopped nuts (optional)

Directions:
Crush cookies, mix in 4 tablespoons butter or margarine, and pat into a 9X13-inch pan. Slice ice cream and place slices on crust. In a small pan, heat chocolate chips, evaporated milk, powdered sugar and remaining 4 tablespoons butter or margarine until melted and mixed well. Cool mixture, then pour over ice cream. Sprinkle with chopped nuts if desired.

Peanut Butter Playdough

2009-09-01T06:42:00.003-04:00

Description:
This treat can serve as edible play dough. Children can mold and shape while eating it. It's a great after school snack. Store extra portions in plastic bags in refrigerator or freezer.

Ingredients:
3 1/2 cups peanut butter
4 cups confectioners' sugar
3 1/2 cups honey
4 cups dry milk powder

Directions:
In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.

Number Of Servings: 15

EASY German Apple Cake

2009-09-01T06:25:00.000-04:00

Ingredients:
1 box German Choc. Cake Mix
(i use D.Hines)
3 large eggs
2 cups Apple Pie filling
(1 can thank you pie filling)

Directions:
Lightly grease & flour pan

Beat eggs first. Add cake mix and apple pie filling. Beat with electric mixer for 2 minutes.

Bake 40-45 mins. at 350
in 9 X 13 pan

Frosting?
Cream Cheese, German Choc. Frosting, your choice!!

Tenderloin of Pork with Honey

2009-08-21T15:12:00.000-04:00

Tenderloin of Pork with Honey

INGREDIENTS:
3 pounds pork tenderloin
1/2 cup olive oil
5 onions
1 tablespoon honey
1/2 cup butter
1 cup milk
1 tablespoon flour
sprig of thyme
salt and pepper

DIRECTIONS:
Peel and chop four of the onions and sweat in butter and
thyme until they begin to take color. Add the honey and
let the mixture stew for 15 minutes. Roast the pork tenderloin
in a preheated 400 degree oven from 30 minutes. Remove from
the oven and let it rest for 10 minutes. Cut the fifth onion
into round slices, soak in the milk and season with salt and
pepper. Coat the onions in flour and fry in olive oil. Slice
the tenderloin, put two pieces on each plate, place some rings
of onion around the edge, and cover with the sauce.

Serves 6

LAYERED CHOCOLATE BARS

2009-08-11T19:22:00.001-04:00

INGREDIENTS:
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening

DIRECTONS:
Heat oven to 350 degrees. Combine pretzels and melted butter in
small bowl; press evenly into bottom of 13x9-inch baking pan.
Place sweetened condensed milk and unsweetened chocolate in
small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes
or until mixture is melted and smooth when stirred. Pour over
pretzel layer in pan. Top with marshmallows, coconut and pecans;
press firmly down onto chocolate layer. Bake 25 to 30 minutes
or until lightly browned; cool completely in pan on wire rack.
Melt semi-sweet chocolate and shortening in small microwave-safe
bowl at HIGH for 1 minute or until melted when stirred; drizzle
over entire top. Refrigerate 15 minutes or until set. Cut into
bars.

UNIQUE BURGER TOPPINGS:

2009-08-08T22:05:00.001-04:00

When catsup and mustard just
don't cut it, try this...

CHEDDAR & CHILE SPREAD:
Combine 1 cup of grated cheddar with a can of diced green
chiles. Stir in enough hot beer to make a smooth, thick
spread (start with 2 Tbs, adding more a tablespoon at a time.)

EVEN HOTTER VARIATION:
substitute chopped, diced jalapeno slices, or cayenne pepper

JACK VARIATION:
substitute Jack cheese and add diced onion.

GORGONZOLA VARIATION:
use crumbled Gorgonzola in place of the cheddar and
add some minced garlic and freshly ground pepper.

SPECIAL SAUCE:
Start with about 1/2 cup mayonnaise. Add a tablespoon each
of the following: mustard, relish, ketchup. Add Worcestershire
sauce and Tabasco to taste. Season with salt and pepper to
taste.

Caramel Apple Pie

2009-08-03T06:38:00.002-04:00

Caramel Apple Pie

Ingredients:
1 recipe pastry for a 9 inch double crust
deep dish pie
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon 6 cups thinly sliced apples
1/2 cup Creamy Caramel Sauce
1/4 cup chopped pecans
1 (16 ounce) package frozen whipped
topping, thawed

Directions:
1. Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
2. Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
3. Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
4. Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.

Banana Beer Bread

2009-08-03T06:24:00.001-04:00

Banana Bountiful Beer Bread
Courtney Woodworth (FL)

Bountiful Beer Bread Mix®
12 oz. ginger ale
2-3 ripe, mashed bananas
1-2 Tbsp. cinnamon sugar
3 Tbsp. melted butter

Creamy Caramel Sauce

Combine first 4 ingredients.
Pour into greased 4 x 8 loaf
pan; top with butter. Bake
at 350° for 50-55 minutes.
When done, poke top with
knife; pour warmed Creamy
Caramel Sauce over top.

Makes 12-14 servings

Brownie S'mores

2009-07-30T12:38:00.001-04:00

Brownie S'mores

Ingredients
Crust:
•6 tablespoons unsalted butter, melted
•1 1/2 cups crushed graham cracker crumbs
•2 tablespoons sugar
•Pinch fine salt
Brownie:
•8 tablespoons (1 stick) unsalted butter
•4 ounces unsweetened chocolate, chopped
•1 cup packed light brown sugar
•3/4 cup white sugar
•1 1/2 teaspoons pure vanilla extract
•1/2 teaspoon fine salt
•4 large cold eggs
•1 cup all-purpose flour
Topping:
•4 cups large marshmallows
Directions
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

I just love the Television Food Network

Brown Sugar Pork Chops

2009-07-28T10:01:00.000-04:00

Brown Sugar Pork Chops

Ingredients:
6 pork chops
6 tablespoons brown sugar
6 tablespoons margarine
1 tablespoon soy sauce

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.

3. Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

Number Of Servings:6

Preparation Time:Prep Time: 5 Minutes Cook Time: 1 Hour

Cherry Angel Food Dessert

2009-07-20T21:36:00.000-04:00

Cherry Angel Food Dessert
8-10 servings

1/2 Angel food cake, torn in pieces
1 pkg. 3 oz. cherry jello
1 pkg. dream whip, whipped (use your imagination w/ frozen cool whip
1 c. cherry pie filling

Dissolve jello in 1 c. hot water; add 1/2 c. cold water. Chill until cold but not thickened. Place layer of cake in large pan 9x12. Pour 1/2 jello over the cake. Add 1/2 of cool whip. Repeat layers. Dot with cherry pie filling for flavor & color.
Variation: Orange jello with mandarin oranges and coconut.

From Donald Fitzgerald

Lemon Custard Cake

2009-07-20T21:34:00.001-04:00

Lemon Custard Cake
Serves 12-16

1 Angel Food Cake (10") torn into bite size pieces.
1 pkg. (3.4 oz) instant lemon pudding mix or vanilla (we like vanilla)
1 1/2 c. cold milk
1 c. sour cream
1 can (21 oz) cherry or strawberry pie filling

Place cake pieces in 13x9x12 pan. In a mixing bowl combine pudding mix, milk & sour cream. Beat until thickened about 2 min. Spread over cake. Spoon pie filling on chop. Chill.

From Donald Fitzgerald

Chocolate Bourbon Cake

2009-07-14T13:54:00.002-04:00

Ingredients:
1 pack chocolate cake mix, with pudding
3 Eggs
½ cup Bourbon whiskey
½ cup Water; cold
½ cup Vegetable oil

Frosting:
1 pint Whipping cream
½ cup Unsweetened cocoa powder
½ cup powdered sugar
1 tbsp vanilla
½ cup Bourbon
1 cup Nuts; chopped

Instructions:
1. Butter and flour two 9" round cake pans.
2. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large
bowl of mixer.
3. Beat for 2 minutes on high speed until very light. Pour into pans.
4. Bake at 350 degrees F for 30 minutes or until tests done.
5. Cool in pans 10 minutes.
6. Remove. Cool completely.
7. Split layers in half horizontally. Spread the frosting over each cake
layer. Sprinkle with walnuts. Stack layers. Cover sides with frosting.
Chill at least 2 hours.

Frosting:
In large mixing bowl, combine whipping cream, cocoa, powdered sugar and
vanilla.
Beat until stiff then fold in the bourbon

I got this recipe from the recipe book in the banner below!

Strawberry & Banana Stuffed French Toast

2009-07-12T14:50:00.000-04:00

makes 8 slices

1 loaf (12 inches) French bread
4 ounces cream cheese, softened
1/4 cup chopped strawberries
1/4 cup chopped banana
2 tablespoons strawberry jam
6 eggs, lightly beaten
3/4 cup milk

Strawberry Sauce (recipe follows)

1. Cut French bread into 8 (11/2-inch) slices. Make pocket in each slice by cutting through top crust, almost to bottom, leaving sides of bread slices intact.
2. Combine cream cheese, strawberries, banana and jam in small bowl to make filling.
3. Place heaping tablespoon of strawberry filling into each pocket. Press back together.
4. Beat eggs and milk in wide shallow bowl. Add bread; let stand to coat, then turn to coat other side.
5. Preheat Rocket™ Grill for 5 minutes.
6. Arrange four bread slices in single layer in Parchment Pouch. Insert Parchment Pouch into Rocket™ Grill. Select “Fresh/Precooked Frozen” on the indicator. Set timer for 2 to 3 minutes and cook until golden brown. Remove Parchment Pouch and keep warm. Repeat with remaining four slices, using new Parchment Pouch.
7. Serve immediately with Strawberry Sauce.

Strawberry Sauce: Combine 1 pint hulled strawberries, 2 to 3 tablespoons sugar and 1 tablespoon strawberry- or orange-flavored liqueur in blender or food processor. Cover; process until strawberries are puréed. Makes 11/2 cups.

Mini Corn Dogs

2009-06-22T18:15:00.002-04:00

Ingredients
•1 cup reduced-fat milk
•1 package active dry yeast
•2 tablespoons extra-virgin olive oil, plus more for greasing
•2 tablespoons packed light brown sugar
•1 cup fine yellow cornmeal
•1 1/4 cups all-purpose flour, plus more for dusting and kneading
•1 teaspoon salt
•1/4 teaspoon baking soda
•1/4 teaspoon cayenne pepper or paprika
•9 reduced-fat hot dogs, halved crosswise
•1 large egg, beaten
•1 tablespoon black sesame seeds (optional)

Directions
Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.

Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

BANANA BLISS

2009-06-22T16:55:00.001-04:00

Ready for a banana recipe?

I must caution you though; there are two types of people this will not work well for.

#1...the light-hearted eater because it's kind of loaded with heavy ingredients.
#2...those well-meaning individuals whose bananas are always nice and over-ripe.

(You either end up making banana bread or tossing them). You have to use the firm bananas for this recipe. The best way to serve this I think is warm over some French Vanilla ice cream

INGREDIENTS:

4 Tablespoons butter
6 firm bananas
4 Ounces cream cheese, softened
4 Tablespoons sugar
1 Teaspoon cinnamon
1 Cup heavy cream
whipped cream for garnish (optional)

DIRECTIONS:

Melt butter. Slice bananas lengthwise. Sauté quickly over
high heat. Place 1/2 of bananas in buttered 8 x 8-inch dish.
Beat cream cheese with sugar and cinnamon. Spread 1/2 of
mixture over banana. Top with remaining bananas and spread
with remaining cheese mix. Pour cream over top; bake in 375
degrees oven for 20 minutes. Serve cool garnished with whipped
cream or warm over vanilla ice cream.

Yield: 9 Servings

Got Milk? TURTLE BROWNIES

2009-06-09T15:15:00.001-04:00

TURTLE BROWNIES

INGREDIENTS:

For brownie layer
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

SECOND INGREDIENTS:

For caramel-pecan layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)

For garnish if desired: 1 ounce semisweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees. Add butter and flour a 9-inch
square baking pan, tap off and discard the excess flour.

Make brownie layer:

In a heavy 1 1/2-quart saucepan melt chocolate and butter
over low heat, stirring, until smooth and remove pan from
heat. Cool mixture to lukewarm and stir in brown sugar and
vanilla. Add eggs, 1 at a time, beating well with a wooden
spoon until mixture is glossy and smooth. In a bowl sift
together flour, baking powder, and salt and add to
chocolate mixture, beating just until batter is combined
well. Spread batter evenly in pan and bake in middle of
oven 30 to 35 minutes, or until a tester comes out clean.
Cool brownie layer completely in pan on a rack.

Make caramel-pecan layer:

In a heavy 3-quart saucepan bring sugar, corn syrup, water,
and a pinch salt to a boil over moderate heat, stirring
until sugar is dissolved, and boil mixture, without
stirring, until it turns a golden caramel. Remove pan
from heat and carefully add cream and vanilla (mixture
will bubble up and steam). Stir in pecans and quickly pour
mixture over brownie layer, spreading evenly. Cool brownies
completely in pan on a rack.

For Garnish:

In a double boiler or metal bowl set over a saucepan of
barely simmering water melt chocolate, stirring, until
smooth and remove top of double boiler or bowl from heat.
Transfer chocolate to a small sealable plastic bag.
Squeeze chocolate into one corner of bag and with a sharp
knife cut a tiny slice off corner to form a small hole.
Squeeze chocolate decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm, at
least 4 hours. Cut chilled brownies into 16 squares and
remove from pan while still cold. Let brownies come to
room temperature before eating. Brownies keep, covered
and chilled in one layer, 5 days.

Kahlúa Chocolate Cake

2009-05-28T18:13:00.002-04:00

Oh yes one of my favorites!

3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
¾ cup strong, cold coffee
¾ cup Kahlúa

Preheat oven to 350° F. Grease & flour two 9-inch cake pans.
Beat egg whites until frothy, then beat in sugar until stiff peaks form.
Set aside.

Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time.
Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa; blend well. Fold egg whites into batter.

Pour into prepared pans. Bake 30-35 mins. or until done. Cool 10 mins.

Invert on wire rack and remove pans.
Serves 10-12.

Kahlúa Frosting

In a large bowl, cream 6 tbsp. butter and 1 lb. sifted powdered sugar. Add 3 tbsp. unsweetened cocoa powder, 3 tbsp. Kahlúa, and 2-3 tbsp. hot coffee. Beat until smooth.

When cake cools, frost.

Ghost Busters Bedtime Spray

2009-05-28T11:03:00.002-04:00

Make Ghost Busters Bedtime Spray to Spray on Pillows and Sleeping bags to help everyone fall asleep more easily while out camping in the wild woods!

Roman Chamomile 12 drops
Lavender 12 drops
Mandarin 8 drops
Emulsifier 30 drops
Distilled water or Linen Spray - 8 ounces.

Mix the Essential oils with the emulsifier then add the water or linen spray to a Trigger Sprayer bottle.

Shake well before spraying. DO NOT SPRAY the TENT just the bedding and pillows
Be sure to mark the spray bottle that it is the Anti-Ghost and Monster Spray!!

Psst - Can also be used at home for those Monsters that are always lurking in the closet or under the beds!

I buy all my Essential Oils at Birch Hill Happenings

Chia Muffins - Give Your Chi a Lift with Chia

2009-05-24T22:07:00.000-04:00

1 tablespoon chia seeds, ground (use a coffee or spice grinder)
1 1/2 cup whole-wheat or whole-grain flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt (you can use salt and pepper to taste)
16 ounces canned organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
2 egg whites
1/4 cup high-quality canola oil
1/2 cup agave nectar
1 tablespoon vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients. Fold the wet ingredients and nuts into the dry ingredients, stirring only until dry ingredients are moistened (don’t overmix). Spoon into paper-lined or greased (with canola oil) muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in resealable plastic bags in the freezer. Makes about a dozen.

Sugar Ray's Ribs

2009-05-23T13:32:00.000-04:00

Ingredients

Dry Rub
• 1 1/2 cups dark brown sugar
• 1 1/4 cups sugar
• 1/2 cup salt
• 1/4 cup ground black pepper
• 1/4 cup paprika
• 2 slabs baby back ribs

BBQ Sauce
• 2 cups ketchup
• 2/3 cup brown sugar
• 1/4 cup cider vinegar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons dry mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoons crushed red pepper flakes

Directions
Combine all the ingredients for the dry rub in a small mixing bowl. Rub the ribs with the dry rub. Wrap in plastic wrap and let marinate in refrigerator for 8 hours or overnight.
Preheat oven to 275 degrees F.

Place ribs on a large baking sheet lined with aluminum foil. Cover tightly with foil and place in middle rack of oven. Let roast for 2 1/2 hours.

For the BBQ Sauce:

Add all the ingredients to a medium saucepan. Bring to a boil then reduce to a low simmer. Let simmer for 25 minutes, on low heat, stirring occasionally.
Preheat grill to medium heat.

Take ribs out of the oven and place on grill to finish. Cook for 20 more minutes, turning and basting with sauce. Remove from grill and serve as either racks or cut into ribs.

*Cook's Note: 2 slabs of Baby Back Ribs equates to 4 racks of ribs

HONEY ORANGE FRUIT SALAD

2009-05-21T18:37:00.000-04:00

INGREDIENTS:

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced

- Honey Orange Sauce:

1/3 cup unsweetened orange juice
2 Tbsp lemon juice
1 1/2 Tbsp honey
1/4 tsp ground ginger
- dash of nutmeg

DIRECTIONS:

Prepare the fruit. Combine all ingredients for sauce and
mix. Just before serving, pour Honey Orange Sauce over
fruit.

Yield: 12 Servings

High Roller Roll Ups

2009-05-21T18:17:00.001-04:00

INGREDIENTS:

1 Bag flour tortillas or sandwich wraps (plain or flavored)
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheese, sliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin

DIRECTIONS:

Use the back of a spatula and cover each tortilla with a thin
layer of cream cheese. Sprinkle lightly with garlic powder.
Use half of the tortilla: to layer meats, cheese, lettuce,
and tomatoes. Then roll up tortilla with cream cheese side
rolled up last so it will seal as if using glue. Cut in 1
inch pieces and serve.

Yield: 8-10 Servings

Neapolitan Ice Cream Pie

2009-05-18T14:06:00.003-04:00

Satisfy your sugar craving with this summery delight. Thanks to a blend of frozen yogurt and ice cream, this chilly treat only tastes sinful. So go ahead, indulge in seconds!
Serves 8

Ingredients
9 graham crackers
2 tablespoons melted butter
1 1/2 cups nonfat strawberry frozen yogurt, softened
1/2 Heath bar, broken into small pieces
1 1/2 cups mint ice cream, softened
1 1/2 cups crushed Oreo cookies
1 1/2 cups nonfat chocolate frozen yogurt, softened
2 fresh strawberries, halved

Preparation
Combine crackers and butter in a food processor. Press mixture into a 9-inch deep-dish pie pan to form crust. Chill in freezer for 20 minutes. Remove; spread strawberry frozen yogurt over crust. Sprinkle Heath bar on top. Freeze until firm. Remove. Spread a layer of mint ice cream over frozen yogurt; sprinkle 1 cup Oreos on top. Freeze until firm. Spread a layer of chocolate frozen yogurt on ice cream; freeze until firm. Sprinkle remaining 1/2 cup Oreos on top. Garnish each slice with strawberries.

REUBEN DIP APPETIZER

2009-05-15T20:09:00.001-04:00

INGREDIENTS:
1 cup mayonnaise
1 16-ounce can sauerkraut, well rained
1 8-ounce package Swiss cheese, shredded
1 large package chopped corned beef hot mustard (optional for topping)

DIRECTIONS: Mix all ingredients together and put in a greased baking dish. Bake at 350 degrees for 25 minutes. Serve with party bread or crackers and hot mustard on the side for topping.

Sticky Buns

2009-05-15T20:02:00.003-04:00

Ingredients:
¼ cup butter
½ cup brown sugar
¼ cup maple syrup or karo syrup
2/3 cup pecans
1 package pop and fresh large cinnamon rolls

Directions:
Preheat oven to 375 degrees.
Using a ten inch oven safe pan on medium heat, melt butter, brown sugar and syrup.
Add pecans and stir. Remove from heat. Place cinnamon rolls on top of the pecan mixture.
Bake for 30 minutes or until golden brown.
Invert on a plate or cake stand.

Peanut Butter and Fudge Pie

2009-05-13T12:23:00.002-04:00

Kid's young and old will love this - just like having and ice cream sundae!

½ cup creamy peanut butter
¼ cup honey
1 qt. vanilla ice cream (soften)
9 oz. graham cracker crust
½ cup cashews (chopped and divided)
½ cup Hershey fudge ice cream topping (warmed)

Combine peanut butter & honey; stir in ice cream.
Spoon half of the ice cream mixture into pie crust and
Sprinkle with ½ of the chopped cashews. Drizzle ½
of the fudge topping over cashews. Add remaining
Ice cream mixture and spring with remaining cashews.
Drizzle the remaining of the fudge topping over cashews.

Freeze about 8 hours.

Top with whip cream additional hot fudge topping.

6 servings.

Lemon Bars

2009-05-11T20:04:00.003-04:00

INGREDIENTS:
1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

DIRECTIONS:
Preheat oven to 300. In a large bowl, cream together
butter and confectioners sugar; then blend in flour
and salt. Press mixture down in a flat buttered cookie
pan. Bake at 300 for 20 minutes. While crust is baking,
in a medium bowl blend together eggs, sugar, lemon
juice and rind. Pour over crust. Raise temperature to
350 and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle
generously with additional powdered sugar.

CARAMEL APPLE SALAD

2009-05-07T18:09:00.004-04:00

1 container (8-oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8-oz) crushed pineapple with juice
3 cups diced apples, variety of your choice
1 cup dry roasted nuts
1 cup marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice.
Add apples, roasted nuts and marshmallows.
Keep in refrigerator until ready to serve.

Strawberry Salad

2009-05-07T18:07:00.002-04:00

This salad is wonderfully refreshing for a family gathering.

2 (6 ounce) packages strawberry flavored gelatin
2 cups boiling water
1 cup cold water
1 (16 ounce) package frozen strawberries
1 (9 inch) angel food cake, cut in cubes
1 (12 ounce) container frozen whipped topping, thawed

1. In a saucepan, mix gelatin with boiling water, stir until dissolved
and add cold water.
2. In a large bowl, combine the gelatin and frozen strawberries. Chill
until slightly thickened (consistency of egg whites). If adding lots of
frozen strawberries, it may reach this stage while stirring in.
3. Gently fold in cake cubes and whipped topping. Chill until set.
Decorate top with any extra whipped topping or strawberries.

Root Beer Float

2009-05-07T18:00:00.003-04:00

8 cups root beer
1 pint vanilla ice cream

Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.

Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.

Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.

Bon Appétit 2005

Sensitive Skin Compress

2009-05-06T21:56:00.002-04:00

1 Chamomile Tea Bag
Mug of Hot Water

Ultra Soft Wash Cloth
Soak the chamomile tea in the mug of hot water, inhaling the steam as you wait for the water to cool.

Once the water is lukewarm, soak your ultra soft wash cloth in the water. Wring it out slightly and press over your irritated skin for five seconds.

Rinse your wash cloth and repeat two more times. Finish by gently patting the area with a clean, dry towel.

Natural Citrus Body Scrub Recipe

2009-05-06T21:55:00.001-04:00

1 Lemon
4 Tablespoons plain organic yogurt
1 Teaspoon Raw Sugar (optional)

Grate the rind of the lemon using a fine grater or kitchen rasp. Blend into 4 tablespoons plain yogurt. Add a teaspoon of sugar if a more gritty texture is desired. Mix and rub gently over your face and body. Especially concentrate on the driest and roughest areas of your skin like your hands, feet, elbows, and knees. These areas need extra attention because they easily build up with dry, dehydrated skin cells. Rinse with warm water and gently pat your skin dry. Store extra scrub in an airtight container in your refrigerator for up to 5 days

Bath Cookies

2009-05-06T21:46:00.004-04:00

2 cups finely ground sea salt
1/2 cup baking soda
1/2 cup cornstarch
2 T light oil
1 tsp vitamin E oil
2 eggs
5-6 drops essential oil

Preheat your oven to 350 F. Mix together all the ingredients.

Take a teaspoon of the dough and roll it gently into a ball (about an inch in diameter).
Continue doing this with all the dough and place the balls on an ungreased cookie sheet.
(You can decorate the cookies with clove buds, anise seeds, or dried citrus peel if you wish.)

Bake the cookies for 10 minutes, until they are lightly browned. Do not overbake. Allow the cookies to cool completely. To use: drop 1 or 2 cookies into a warm bath and allow to dissolve.

Yield: 24 cookies, enough for 12 baths.

Dog Oil Supplement

2009-05-03T14:52:00.001-04:00

1/4 cup olive oil
1/4 cup canola oil
1/4 cup cod liver oil
1/4 cup flax seed oil

Place oils in brown bottle and shake well.
Store in refrigerator.
Add two teaspoons to the dogs food each day.
Can be add to dry food as well.
Safflower and Sunflower oil may used as well.

Canine Carrot Cookies

2009-05-03T14:50:00.001-04:00

2 cups carrots -- boiled and pureed
2 eggs
2 tablespoons garlic -- minced
2 cups unbleached flour -- *see Note
1 cup rolled oats
1/4 cup wheat germ
*or rice flour or rye flour.

Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes. Bake at 300 degrees for 45 minutes or to desired crunchiness. The centers will continue to harden as they cool.

Brush with egg white before baking for a glossy finish.

CAT CRACKERS

2009-05-03T14:45:00.003-04:00

6 ounces of undrained tuna
1 cup cornmeal
1 cup flour
1/3 cup water

Preheat the oven to 350 degrees. Measure all of the ingredients into a bowl and mix thoroughly with your hands. Roll out to 1/4 inch thickness and cut into treat sized pieces.

Place on a greased cookie sheet. Bake for about 20 minutes or until golden.
Let cool. Give to your cat and watch them gobble it up.

Catnip Cookies

2009-05-03T14:42:00.002-04:00

1 cup whole-wheat flour
2 tablespoons wheat germ
1/4 cup soy flour
1/3 cup confectioners milk
1 tablespoon kelp
1/2 teaspoon bonemeal
1 teaspoon crushed dried catnip leaves
1 tablespoon unsulfured molasses
1 egg
2 tablespoons oil, butter or fat
1/3 cup milk or water

Mix the dry ingredients together. Add the molasses, egg, oil, butter or fat and milk or water. Roll out flat on an oiled cookie sheet and cut into narrow strips or ribbons. Bake at 350 degrees F for 20 minutes or until lightly toasted.

Break into pea-size pieces, suitable for cats. Good for treats, exercising gums and cleaning teeth, but low in protein.

Flea Free Dog Biscuits Treats

2009-05-03T14:40:00.001-04:00

2 cups unbleached flour
1/2 cup wheat germ
1/2 cup brewers yeast
2 ea. cloves garlic, minced
3 tbs. vegetable oil
1 cup chicken stock

Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12" thick. Using a 2" biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits

Wheat Free Biscuits For Man's Best Friend

2009-05-03T14:38:00.003-04:00

1 cup oatmeal
1 cup rye flour
2 tablespoons sugar
1 tablespoon melted butter or margarine
1/2 cup milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks

Lemon Potatoes

2009-04-30T10:59:00.003-04:00

If you like potatoes and if you like lemonade, you'll like this recipe.

6 medium potatoes cut in quarters
Juice from 2 lemons
1/2 cup extra virgin olive oil
1 Tbs oregano
Salt and pepper to taste
1 cup water
3 cloves Garlic, minced (optional)
Parsley (optional)

In a 9x12" baking pan arrange the cut potatoes.

Add lemon juice. Salt and pepper generously. Rub in the oregano and olive oil, mix well. Add in the water.

Bake at 375F until potatoes are just golden, approximately one hour. Serves 4.

(Hint* Mix everything except potatoes in a large Zip-lock bag.
Let sit in the refridgerator for 1 hour.)

Lemon Cake with Lemon Meringue Frosting

2009-04-24T17:48:00.001-04:00

Ingredients
Cooking Spray
Flour for dusting
1 (1/2 pint) raspberries
1 tablespoon sugar

Cake:
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lowfat buttermilk
1/3 cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 large eggs
1 large egg white
1 1/4 cups sugar
Frosting:
3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

Directions
Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.

Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.

Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.

Raisin Brand Muffins

2009-04-24T17:47:00.003-04:00

Bonnie's Brand Muffins....MMMMM Good!

Raisin Brand Muffins

Make the batter up ahead of time and you can save it in the fridge up to 4 weeks and bake as you need them.

Ingredients:
3 cups of whole wheat flour
2 cups of toasted bran flake cereal
1 cup of toasted wheat germ (the one with the blue label)
1 cup of firmly packed brown sugar
2 1/2 teaspoons of baking soda
½ teaspoons of salt
2 cups of buttermilk
1 cup of water
2 eggs, beaten
½ cup of applesauce
½ cup of honey
½ cup of Molasses
2 cups of Sun-Maid Raisins
1 cup of chopped walnuts

Now, in a large bowl, combine the whole-wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt. Mix well.
Combine the buttermilk, water, eggs, applesauce, honey, and molasses. Blend well. Add this to the flour mixture and stir just until dry ingredients are moistened. Fold in raisins and nuts.
Pour into a glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a max of 4 weeks.

To Bake:
Pre-heat the oven to 400 degrees.
Grease or use paper muffin cup liners
Use an ice cream scooper to fill muffin containers (1/3 cup)

Rich Peanut Butter Pie

2009-04-24T17:41:00.003-04:00

Serves: 8

What you need:

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
1/2 cup peanut butter
2 cups milk
2/3 cup white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
1/2 teaspoon cream of tartar
6 tablespoons white sugar

What you do:

1 Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
2 In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
3 Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
4 Bake at 325 degrees F (165 degrees C) for 30 minutes.

Super Simple Dressing

2009-04-13T16:58:00.000-04:00

2 tablespoons of cold pressed, extra virgin olive oil
2 teaspoons of vinegar or freshly squeezed lemon juice
1-3 teaspoons of raw, unheated honey, to taste
1 teaspoon of mustard
Sea salt, to taste

Directions:

Use a fork to wisk all ingredients together in a small bowl.
Pour over a vegetable salad in a large bowl - romaine lettuce, celery,
and tomatoes will do.
Toss to evenly coat vegetables with dressing and enjoy this super simple,
yummy, and healthy dressing

House Dressing

2009-04-13T16:49:00.001-04:00

1/2 cup of cold-pressed, extra virgin olive oil
2 and 1/2 tablespoons of freshly squeezed lemon juice
1 teaspoon of dijon mustard
Sea salt, to taste
Black pepper, to taste

Directions:

Mix mustard and lemon juice in a bowl.
Add olive oil in a slow, steady stream while mixing.
Add sea salt and black pepper, to taste.
Enjoy this dressing over a fresh salad, steamed vegetables, or whole grains.

Max & Erma's Apple Pecan Salad

2009-04-13T16:03:00.005-04:00

4 oz. of Fresh Salad Greens

1 1/2oz. Maple Vinaigrette Salad Dressing

1/4 cup Bleu Cheese Crumbles

1/4 cup Craisins

1/4 cup Glazed Pecans

7ea. Granny Smith Apple Slices

1/2oz. Balsamic Dressing (Drizzled on Top)

Combine all ingredients in bowl, except dressings.

Add dressings as desired or stated above.

Welcome to Our Family Recipe Book

2009-04-13T15:41:00.007-04:00

Hi everyone,

Oh! what a beautiful day
I have been thinking of this ides for sometime now and if it does go over well

I hope to get to a larger blogcast for us! We'll see!

So let's start posting those recipes!

If you would like to post a recipe, just email it to me at

denisedobbs@wowway.com and I will add you to the contributors list