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Archive for the ‘snack food’ Category

Onigiri (Rice Balls)

Onigiri (Rice Balls)

Ingredients
2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Directions
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.

In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately. Yield: 8 appetizers.

Recipe found here: Onigiri (Rice Balls)

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Sticky-Bun Pumpkin Muffins

Sticky-Bun Pumpkin Muffins

Ingredients
2 cups pecan halves and pieces
1/2 cup butter, melted
1/2 cup firmly packed light brown sugar
2 tablespoons light corn syrup
3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

TRY THIS TWIST!
Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

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Coffee Ripple Coffee Cake

Coffee Ripple Coffee Cake

Ingredients
1 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons instant coffee granules
2 teaspoons ground cinnamon

CAKE:
4 teaspoons instant coffee granules
2 teaspoons hot water
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder

GLAZE:
2/3 cup confectioners’ sugar
3 to 4 teaspoons brewed coffee
1 teaspoon butter, melted

Directions
In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.

Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter.

Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Yield: 12 servings.

Recipe found here: Coffee Ripple Coffee Cake

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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

Ingredients
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2-1/3 cups confectioners’ sugar
1 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners’ sugar icing, optional

Directions
In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets. Refrigerate 30 minutes.

If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.

Confectioners’ sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup. To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.

Recipe found here: Peanut Butter Easter Eggs

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Strawberry Heaven

Strawberry Heaven

Ingredients
1 (9-ounce) Bag DOVE® PROMISES® Dark Chocolate
1 (16-ounce) Box angel food cake mix
1/4 Cup low sugar strawberry preserves
2 Pouches whipped topping powder
2 Cups milk
1 Pint fresh strawberries
24 Jumbo cupcake liners
3 (8-cup) Jumbo cupcake pans
Rubber spatula
Pastry bag or resealable plastic bag
Large star tip
Waxed paper
Sheet pan

Directions
Prepare cake mix according to package directions and fill cupcake liners with batter. Bake in preheated 325°F oven or about 20 to 25 minutes.
Cool completely.

Make strawberry mousse: Melt 8 DOVE® PROMISES® Dark Chocolate in microwave in 20 seconds intervals. Beat chocolate with milk, whipped topping powder and preserves until fluffy. Fill pastry bag fitted with star tip and pipe mousse onto cupcakes.

Melt remaining DOVE® PROMISES® Dark Chocolate in microwave.

Dip strawberries in chocolate and place on waxed paper-lined pan; refrigerate until set. Spoon any remaining melted chocolate into resealable plastic bag with snipped corner and drizzle over strawberry mousse.

Top cupcakes with chocolate-dipped strawberries, or serve them on the side. Yield: 24 servings.

Recipe found here: Strawberry Heaven

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'Top Of The Morning' Cinnamon Rolls

‘Top Of The Morning’ Cinnamon Rolls

Ingredients

Dough
4 1/2 to 5 1/2 cups all-purpose flour
1/2 cup sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
3/4 cup Land O Lakes® Butter
3/4 cup milk
3/4 cup water
1 Land O Lakes® Egg

Filling
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup Land O Lakes® Butter, softened

Glaze
1 tablespoon Land O Lakes® Butter, melted
1 tablespoon honey

Spread
Land O Lakes® Butter with Canola OIl

Directions
Combine 2 1/2 cups flour, 1/2 cup sugar, yeast and salt in bowl .

Place 3/4 cup butter, milk and water in 1-quart saucepan. Cook over medium heat until very warm (120°F to 130°F).

Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, 2-3 minutes or until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)

Combine 1/2 cup sugar and cinnamon in bowl.

Punch down dough. Roll dough into 16×14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup softened butter to within 1/2 inch of edges; sprinkle with sugar-cinnamon mixture. Roll up, jelly-roll fashion, beginning with 16-inch side; seal seam well.

Cut into 16 (1-inch) rolls with serrated knife. Place rolls in 2 greased 9-inch baking pans. Cover; let rise about 30 minutes.

Heat oven to 375°F.

Bake 25-35 minutes or until golden brown. Remove from pan. Cool completely.

Combine 1 tablespoon butter and honey in bowl; mix well. Brush glaze over rolls. Serve with Butter with Canola Oil.

Recipe found here: ‘Top Of The Morning’ Cinnamon Rolls

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cakepops

Ingredients
1 box Duncan Hines® Triple Chocolate Cake Mix
1/3 cup water, for filling
1 cup water
3 large eggs
1/3 cup oil
1/2 (16 ounce) container Duncan Hines® Creamy Home-Style Chocolate Frosting
32 ounces candy melts or candy coating
2 teaspoons shortening

Special Tools:
Lollipop sticks
Styrofoam block
Decorations for cake pops (coconut, nuts, candy)

Directions
Bake cake as directed in a 9 x 13 pan and let cool completely.

Crumble cake up into a large bowl.

Soften frosting for 10 seconds in microwave. Add frosting to crumbled cake and stir with a fork until frosting disappears and is completely incorporated into the cake crumbs. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If mixture is too dry, add more frosting.

Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks. If they appear cracked, you may need to add more frosting.

Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.

Place 16oz. of the candy melts in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.

Remove cake balls from freezer. Dip tips of lollipop sticks into candy coating and insert sticks no more than halfway into center of your cake balls. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.

Pick up cake pop by the stick and dip into candy coating. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more candy coating as needed.)

If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries.

Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.

Original recipe makes 40 cake pops

Kitchen Notes:
Make sure your Styrofoam block and all sprinkles, nuts and decorations are ready to go before you start dipping your cake pops. The candy coating hardens within a minute, so you have no time to lose!

For decorations, check your local craft store or baking aisle at the grocery store for colored sprinkles nuts and candies. You can also use M&M’s, chocolate chips, colored sugar, or coconut.

If you want to draw on your cake pop, you can buy decorating pens. They work like markers but are food safe, with edible ink.

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Chili Cheese Dip

Chili Cheese Dip

Ingredients
1 pound process cheese (Velveeta), cubed
1 can (15 ounces) chili con carne without beans
1 can (4 ounces) chopped green chilies
Tortilla chips

Directions
Combine cheese, chili and chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.

Yield: 12 servings.

Recipe found here: Chili Cheese Dip

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Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies

INGREDIENTS:
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins

PREPARATION:
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Recipe found here: Vanishing Oatmeal Raisin Cookies

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Fat Tuesday

Jambalaya

Jambalaya

Ingredients
1 pound peeled and deveined shrimp (fresh shrimp is best)
1 lb smoked sausage cut into 1/2inch slices
2 1/2 Cups Long grain white rice
1-15oz Can of tomato sauce
1-10 oz can of ROTEL Tomatoes, chopped variety with green chilies (or two cups diced tomatoes, fresh or canned)
1 Can beef broth
1 Can French Onion Soup
1 Small green {or red} Bell pepper – chopped
2 Stalks celery – chopped
2 Cloves garlic – minced
3 Whole bay leaves
4 Tablespoons chopped parsley
1/2 Cup green onions – chopped
1/2 teaspoon Cajun Creole Seasoning
1 teaspoon Tabasco sauce
1/2 Cup melted butter
Vegetable Oil

Directions

Preheat oven to 350º

In a large heavy pot {the thicker the pot the better, it’ll distribute heat more evenly and won’t burn the ingredients on the bottom} brown the sausage on medium heat in a small amount of vegetable oil. Approx 8-10 minutes.

Once your sausage is brown add all ingredients into the pot except for the shrimp, the green onion, the parsley, the Cajun seasoning, and the Tabasco sauce – put those 5 items off to the side. Combine well. Place pot in oven and cook, uncovered, for 45 minutes.

After 45 minutes, remove pot and stir in shrimp and the remaining ingredients (4 chopped green onions, 4 tablespoons chopped parsley, 1/2 teaspoon Cajun Creole Seasoning & 1 teaspoon Tabasco sauce)

Place pot back into the oven and continue to bake for an additional 30 minutes {or until all liquid has been absorbed into the rice.} Remove from oven and fluff gently with a serving fork. Dish out to your loved ones and enjoy!

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