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Archive for September, 2015

White Chocolate Pudding

White Chocolate Pudding

Ingredients
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups heavy whipping cream
2 cups milk
6 egg yolks, lightly beaten
3/4 cup vanilla or white chips
1 teaspoon orange or rum extract

Directions
In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened.

Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract. Yield: 8 servings.

Recipe found here: White Chocolate Pudding

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Chewy Pecan Cookies

Chewy Pecan Cookies

Ingredients
1 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie or apple pie spice
2 cups quick-cooking oats
2 cups raisins
1-1/2 cups chopped pecans

Directions
In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool. Yield: 5-6 dozen.

Recipe found here: Chewy Pecan Cookies Recipe

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Tomato Tortellini Soup

Tomato Tortellini Soup

Ingredients
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Directions
Cook tortellini according to package directions.

Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.

Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

Recipe found here: Tomato Tortellini Soup

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Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

Ingredients
8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through.

Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

Recipe found here: Bacon Cheeseburger Pasta

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Caramel Apple Dumplings

Caramel Apple Dumplings

Ingredients

SAUCE:
1-1/2 cups water
1 cup packed brown sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
DUMPLINGS:
1-1/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup diced peeled tart apples
Whipped cream or vanilla ice cream, optional

Directions
In a large saucepan, combine sauce ingredients; bring to a boil, stirring constantly.

For the dumplings, combine flour, sugar and baking powder in a large bowl.

Add milk, butter and vanilla; stir just until moistened. Gently fold in apples.

Drop by heaping teaspoonfuls into the boiling sauce.

Cover and cook over low heat until a knife inserted in the center comes out clean, about 8-10 minutes. Serve warm with whipped cream or ice cream if desired. Yield: 6 servings.

Recipe found here: Caramel Apple Dumplings

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Tomato Basil Linguine

Tomato Basil Linguine

Ingredients
1 pound Brie or Camembert cheese, rind removed and cut into small pieces
4 large tomatoes, coarsely chopped
1 cup chopped fresh basil
1/2 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1-1/2 pounds uncooked linguine
Shredded Parmesan cheese

Directions
In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours.
Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately. Yield: 10 servings.

Recipe found here: Tomato Basil Linguine

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Buffalo Chicken Quesadillas

Buffalo Chicken Quesadillas

Ingredients
2 cups shredded rotisserie chicken
1/2 cup Buffalo wing sauce
2 teaspoons canola oil
1 cup chopped sweet onion
2 celery ribs, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 tomato-flavored flour tortillas (10 inches)
2 cups (8 ounces) shredded Mexican cheese blend
1/4 cup finely chopped pitted green olives
2/3 cup sour cream
1/2 cup crumbled blue cheese
2 tablespoons chopped celery leaves
Additional Buffalo wing sauce, optional

Directions
Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender.

Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted.

In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce. Yield: 4 servings.

Recipe found here: Buffalo Chicken Quesadillas

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