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Archive for May, 2014

Caramel Brownies

Caramel Brownies

Ingredients
2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 eggs
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
14 ounces caramels
1 can (14 ounces) sweetened condensed milk

Directions
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.

Recipe found here: Caramel Brownies

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Creamy Grape Salad

Creamy Grape Salad

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans

Directions
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.

Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.

Recipe found here: Creamy Grape Salad

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Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits

Ingredients
2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix)
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp best)
1/4 cup butter
1/4-1/2 teaspoon garlic powder

Directions
Preheat oven to 450 degrees

Combine mix, milk and cheese with a wooden spoon until soft dough forms

Beat vigorously 30 seconds.

Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet

Bake 8-10 minutes until golden brown

Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet

Serve warm. Makes 10 large biscuits

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Brisket With Gravy

Brisket With Gravy

Ingredients
1 fresh beef brisket (about 4 pounds)
1/2 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water

Directions
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.

Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.

Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Recipe found here: Brisket With Gravy

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Bacon Vegetable Quiche

Bacon Vegetable Quiche

Ingredients
1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2-1/2 teaspoons olive oil
2 cups fresh baby spinach
3 Eggland’s Best Eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 cup crumbled tomato and basil feta cheese

Directions
Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375°.

Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.

In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.

Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.

Recipe found here: Bacon Vegetable Quiche

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Vermicelli Pasta Salad

Vermicelli Pasta Salad

Ingredients
12 ounces uncooked vermicelli
1 bottle (16 ounces) creamy Italian salad dressing
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 green onions, chopped
1 teaspoon dill seed
1 teaspoon caraway seeds
1 teaspoon poppy seeds

Directions
Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold. Yield: 10 servings.

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Bacon Cheeseburger Buns

Bacon Cheeseburger Buns

Ingredients
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour

FILLING:
1 pound sliced bacon, diced
2 pounds ground turkey or beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Recipe found here: Bacon Cheeseburger Buns

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Pina Colada Cheesecake

Pina Colada Cheesecake

Ingredients
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted

FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten

TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly
Edible blossoms, optional

Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.
Editor’s Note: Verify that flowers are edible and have not been treated with chemicals.

Recipe found here: Pina Colada Cheesecake

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Lemonade Icebox Pie

Lemonade Icebox Pie

Ingredients
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Yellow food coloring, optional
1 graham cracker crust (9 inches)

Directions
In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set. Yield: 8 servings.

Recipe found here: Lemonade Icebox Pie

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Fluffy Strawberry Meringue Pie

Fluffy Strawberry Meringue Pie

Ingredients
3 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/2 cup crushed saltines (about 12 crackers)
1/2 cup chopped pecans
1 teaspoon vanilla extract
2 pints fresh strawberries, divided
4 cups miniature marshmallows
1 carton (8 ounces) frozen whipped topping, thawed
Red food coloring, optional

Directions
In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.

Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.

Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.

Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8-10 servings.

Recipe found here: Fluffy Strawberry Meringue Pie

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