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Archive for April, 2013

Iced Raisin Biscuits

Iced Raisin Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners’ sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk

Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.

Meanwhile, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Serve warm. Yield: 10 biscuits.

Recipe found here: Iced Raisin Biscuits

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Chicken Fajitas

Chicken Fajitas

Ingredients
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Recipe found here: Chicken Fajitas

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Ham & Broccoli Frittata

Ham & Broccoli Frittata

Ingredients
6 eggs, lightly beaten
1-1/4 cups shredded Swiss cheese, divided
1 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup chopped fresh broccoli
1 tablespoon butter

Directions
In a small bowl, whisk the eggs, 1 cup cheese, ham and pepper; set aside. In a 10-in. ovenproof skillet, saute broccoli in butter until tender. Reduce heat; add egg mixture. Cover and cook for 4-6 minutes or until nearly set.

Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Recipe found here: Ham & Broccoli Frittata

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Strawberry Swirl Cheesecake Bars

Strawberry Swirl Cheesecake Bars

Ingredients
Crisco® Original No-Stick Cooking Spray
1 (10 oz.) pkg. frozen strawberries, thawed
1 tbsp. cornstarch
1 3/4 cups finely crushed cinnamon graham cracker crumbs
1/4 cup (4 tbsps.) butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 tsp. vanilla extract

Directions
Heat oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

Blend strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.

Combine graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.

Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.

Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.

Bake 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars. Yield: 2 to 3 dozen bars.

Recipe found here: Strawberry Swirl Cheesecake Bars

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Chewy Soft Pretzels

Chewy Soft Pretzels

Ingredients
1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 tablespoon sugar
2 teaspoons salt
4 to 4-1/4 cups all-purpose flour
8 cups water
1/2 cup baking soda
1 egg, lightly beaten
Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.

In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.

Place on greased baking sheets. Brush with egg; sprinkle with desired topping.

Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.

Recipe found here: Chewy Soft Pretzels

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Neely's Pigs in a Blanket

Neely’s Pigs in a Blanket

Ingredients
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows

Directions
Preheat the oven to 350 degrees F.

Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.

Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Recipe found here: Neely’s Pigs in a Blanket (fun video here, too)

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Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits

Ingredients
2 whole graham crackers, crushed
1 cup half-and-half cream
1-3/4 cups sugar, divided
2 tablespoons lemon juice, divided
2 envelopes unflavored gelatin
1 package (8 ounces) Philadelphia® Cream Cheese, softened
3 teaspoons grated lemon peel, divided
1 teaspoon vanilla extract
1-1/4 cups cold water
1 tablespoon grenadine syrup
Dash salt

Directions
Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm.

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Yield: 6 parfaits.

Recipe found here: Lemonade Cheesecake Parfaits

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