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Archive for May, 2012

Coconut Macaroons

Ingredients
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14-ounce) package flaked coconut

Preparation
Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Preparation Time
10 minutes

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Recipe found here: Macaroon Kisses

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Mocha Layer Cake

Ingredients
1 package (18-1/4 ounces) devil’s food or chocolate cake mix
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips

FROSTING
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners’ sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

Directions
In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack.

Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer.

Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners’ sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake.

In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides. Yield: 10-12 servings.

Recipe found here: Mocha Layer Cake

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Cheddar Buttermilk Biscuits

Ingredients
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter or margarine
1/2 cup shredded sharp Cheddar cheese
3/4 cup buttermilk

Directions
In a bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425 degrees F for 15-18 minutes or until golden brown. Serve warm.

Cheddar Buttermilk Biscuits

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Asiago-Crusted Pork Chops

Ingredients
4 (4-ounce) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 lemon wedges
2 teaspoons chopped fresh thyme

Preparation
1. Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or a small heavy skillet.

2. Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.

3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.

Recipe found here: Asiago-Crusted Pork Chops

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Cherry Pound Cake Dessert

what you need
1-1/2cups boiling water
1pkg. (6 oz.) JELL-O Cherry Flavor Gelatin, or any red flavor
1-1/2cups cold water
1can (21 oz.) cherry pie filling
1pkg. (12 oz.) prepared pound cake, cut into 10 slices
2cups thawed COOL WHIP Whipped Topping

make it

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water and pie filling. Refrigerate 1-1/4 hours or until slightly thickened.

LINE bottom of 13×9-inch dish with cake slices. Spoon gelatin mixture over cake.

REFRIGERATE 2 hours or until firm. Spread with COOL WHIP just before serving.

kraft kitchens tips

SUBSTITUTE Substitute 2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin for the 1 pkg. (6 oz.) gelatin.THAW COOL WHIPPlace unopened tub of COOL WHIP Whipped Topping in the refrigerator. For complete thawing, allow these times: 4 hours for 8-oz. tub; 5 hours for 12-oz. tub; 6 hours for 16-oz. tub. Do not thaw COOL WHIP in the microwave.

Recipe found here: Cherry Pound Cake Dessert

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Strawberry Trifle

Ingredients
1 cup cold milk
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

Directions
In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.

Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Yield: 8-10 servings.

Recipe found here: Strawberry Trifle

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Beef and Broccoli Wellington

Ingredients
1 1/2 pounds ground beef
1 onion, chopped
1 (6 1/2-oz.) can mushroom stems and pieces, drained
1 (20-oz.) pkg. frozen chopped broccoli, thawed
2 (8-oz.) pkgs. shredded mozzarella cheese
1 (8-oz.) container sour cream
2 (8-oz.) tubes refrigerated crescent rolls

Preparation
Brown ground beef with onion and mushrooms in a skillet over medium heat; drain. Stir in broccoli and cheese. When cheese is melted, stir in sour cream.

Line a lightly greased 13″x9″ pan with one tube crescent rolls. Spoon ground beef mixture over rolls; arrange remaining of tube rolls on top.

Bake, uncovered, at 350° for 15 minutes or until golden. Cut into squares to serve.

Recipe found here: Beef and Broccoli Wellington

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