Feeds:
Posts
Comments

Archive for the ‘snack food’ Category

Macadamia Nut Sticky Buns

Macadamia Nut Sticky Buns

Ingredients
1/3 cup butter, softened
1/3 cup packed brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped macadamia nuts
12 Rhodes™ Dinner Rolls

Directions
Combine butter, brown sugar, corn syrup and vanilla. Divide equally between 12 muffin cups coated with cooking spray. Sprinkle macadamia nuts into muffin cups. Place one roll in each muffin cup. Cover with plastic wrap coated with cooking spray; let rise until almost doubled.

Remove plastic wrap. Place muffin pan on a baking sheet. Bake at 350° for 20 minutes or until golden brown. Remove from the oven and invert onto a large serving platter. Serve warm. Yield: 12 servings.

Recipe found here: Macadamia Nut Sticky Buns

Read Full Post »

Texas Taco Dip Platter

Texas Taco Dip Platter

Ingredients
2 pounds ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato puree
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (10-1/2 ounces) corn chips
2 cups hot cooked rice

TOPPINGS:
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup picante sauce, optional

Directions
In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next seven ingredients; simmer for 1-1/2 hours.

Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 10-12 servings.

Recipe found here: Texas Taco Dip Platter

Read Full Post »

Pineapple Banana Split Crisp

Pineapple Banana Split Crisp

Ingredients
1 can (8 ounces) unsweetened crushed pineapple
1 small firm banana, sliced
1/2 cup fresh or frozen raspberries
1 envelope instant maple and brown sugar oatmeal
1/4 cup miniature semisweet chocolate chips
4-1/2 teaspoons butter, melted
Vanilla ice cream, optional

Directions
In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish.

In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter.

Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired. Yield: 2 servings.

Recipe found here: Pineapple Banana Split Crisp

Read Full Post »

Soft Sugar Cookie Puffsb vvvvvvvvvb   

Soft Sugar Cookie Puffs

Ingredients
3 eggs
1 cup heavy whipping cream
1 cup sugar
2 teaspoons butter, melted
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
Assorted colored sugars, optional

Directions
In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed.

Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.

Recipe found here: Soft Sugar Cookie Puffs

Read Full Post »

Southern Pralines

Southern Pralines

Ingredients
3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract

Directions
In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.

Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes.

Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Southern Pralines

Read Full Post »

Butterscotch Fudge

Butterscotch Fudge

Ingredients
1 teaspoon plus 2 tablespoons butter, divided
1-2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon maple flavoring

Directions
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.

Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature. Yield: about 1-1/2 pounds.

Recipe found here: Butterscotch Fudge

Read Full Post »

Pineapple Cake

Pineapple Cake

Ingredients
1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, drained
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (3.4 ounces) instant vanilla pudding mix
1 package (12 ounces) frozen whipped topping, thawed

Directions
Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Recipe found here: Pineapple Cake

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,933 other followers

%d bloggers like this: