Theresa shares. Send any questions you have to her. She knows how to contact the people who shared these recipes.
From: Theresa Richard [ mailto: Careese-Forever@hotmail.com ]
I have to get my computer fixed while its still under warranty.
Not sure when I'll get it back, I'm hoping the end of month.
If I don't sent out the 30th Round Robin, that will by why.
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{1} Pink Lemonade Vodka Slush, submitted by Theresa in Bardstown, Kentucky,
Servings 12 servings
1 (12 ounce) can frozen pink lemonade concentrate thawed
1 cup vodka
1 (2 liter) bottle lemon-lime soda such as Squirt, 50/50, or Sprite
Additional soda or sparkling water for serving
In an empty one-gallon ice cream pail, combine lemonade concentrate, vodka, and 2 liter bottle of soda. Chill at least 8 hours, overnight, or up to a month in advance.
Remove from freezer 1 - 2 hours before serving. As the slush melts, it will become easier to scrape and serve.
To serve, add 1 cup slush to a glass. Top with additional soda or sparkling water as desired.
Note: Diet soda may be used in place of regular soda
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Sugar Free Hazelnut Spread or Sugar Free Nutella, submitted by Theresa, careese-forever@hotmail.com
1 1/2 cups organic hazelnuts
1/2 cup macadamia nuts
3 tablespoons Cocoa powder
1/4 teaspoon Himalayan salt
1/2 cup Lakanot Monkfruit Sweetener
2 tablespoons coconut oil
You will need to roast the nuts. Place them on a cookie sheet lined with parchment paper and roast them on 300 degrees for 15 minutes. Your whole house will smell amazing!
Allow the nuts to cool down for about 10 to 15 minutes. Then try to rub as much of the skins off of the hazelnuts as you can. Don’t worry if you cannot rub all the skins off. Just worry about the peels that can come off. The skins tend to be bitter so I remove as much as possible.
The macadamia nuts will go from a light color to a toasted brown color when they are ready (as seen in the photos below).
Place all of the nuts in a food processor. You will use the pulse button to process these nuts into a spread. The nuts will start off as chunks, then go to a dusty powder but then eventually turn into a peanut butter type consistency once you process them long enough for the oils to naturally release. Don’t be afraid to keep going during the process. The longer you mix them the smoother your spread will be in the end. I’ve attached photos of each step in this process so you can see exactly what I am talking about.
Next, add the remaining ingredients to the food processor: Cocoa powder, salt, sweetener and coconut oil and continue mixing it until the remaining ingredients have fully combined.
When it’s done mixing, add the mixture to two small pint sized mason jars and store it in the refrigerator. The ingredients will seem a bit runny after you process it but hardens up a bit in the refrigerator. It’s not so hard that you can’t spread it but it’s not runny either. It’s a perfect consistency!
This spread tastes amazing! It has a nutty goodness that
certainly pleases the taste buds. The consistency is not exactly
super smooth as the real Nutella. It’s more like an almond
butter consistency that is a bit thicker.
It’s easy to spread and tastes incredible on a toasted piece of
Cloud Bread!
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Zucchini Pizza Casserole, submitted by Theresa, careese-forever@hotmail.com
Yield: 8 servings
TOTAL TIME: Prep: 20 minutes. Bake: 40 minutes.
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Preheat oven to 400°. Place zucchini in colander; sprinkle with salt.
Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses.
Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add red pepper.
Bake until heated through, about 20 minutes longer.
Freeze option: Cool baked casserole; cover and freeze.
To use, partially thaw in refrigerator overnight.
Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Yield: 8 servings.
Test Kitchen Tips:
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies.
Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.
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{2} Martha Stewart Dinner Rolls, submitted by Muriel, Muriel@wenells.us
Recipe By: Martha Stewart
Yield: 30 buns
Ingredients:
1/4 cup warm water, 115 degrees
2 packets 1/4 ounce each active dry yeast
1 1/2 cups warm whole milk, 115 degrees
1/2 cup unsalted butter, 1 stick melted
1/4 cup sugar
2 1/4 teaspoons salt
2 eggs, for dough
1 eggs, to brush on buns before oven
6 cups flour, to 6 1/2 cups
Directions:
Place water in a small bowl, sprinkle with yeast and let stand until foamy, about 5 minutes. I skip this step, cause I use instant yeast.
In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
Using a wooden spoon, stir in 6 cups flour, 1 cup any a time, until you have a soft shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours. I used my mixer to knead it.
Butter 2 13 x 9 baking pans. Divide dough in half. Roll each half. into a 15 inch rope, cut each oops into 15 1” pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen.)
Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls.
Bake until golden brown, about 20 minutes, rotating pans back to from and top to bottom halfway through. Let rolls cool for 15 minutes before serving.
This makes a lot of rolls. It’s the most unctuous dough.
My sisters words were you just want to pet it. She’s not kidding.
Easy to do and delicious.
About 3 hours start to finish. I’ll definitely make these again.
One of the best rolls I’ve ever made.
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{3} Healthy Baked Parmesan Tomatoes, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Cook 5 minutes; Ready In 20 minutes
Recipe By: EatingWell Test Kitchen“ A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.”
Ingredients
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
4 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste
Directions
Preheat oven to 450°F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, oregano, salt and pepper.
Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
Cut Down on Dishes:
A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills.
For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
ALL RIGHTS RESERVED © 2017EatingWell.comPrinted FromEatingWell.com5/21/2017
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{4} All-Crust Sheet-Pan Lasagna, submitted by, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Total: 1 hour 10 minutes
Active: 30 minutes
Yield: 8 servings
Ingredients
3 tablespoons extra-virgin olive oil, plus more for oiling foil
12 ounces sweet Italian sausage, casings removed (about 3 links)
2 cloves garlic, thinly sliced
One 28-ounce can whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground pepper
One 15-ounce container whole-milk ricotta cheese (about 2 cups)
1 large egg
1/4 cup milk
1/2 cup packed basil leaves, roughly chopped
3/4 cup grated Parmesan
One 1-pound block whole-milk mozzarella cheese, shredded (about 4 cups)
12 flat no-boil lasagna noodles (7-by-3.5-inches each)
Directions
Special equipment: an 18-by-13-inch sheet pan
Position a rack in the center of the oven and preheat to 450 degrees F.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes.
Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
Reduce the heat to medium.
Add the remaining 2 tablespoons olive oil and the garlic to the pan.
When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl.
Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan.
Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.)
Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella.
Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
Lightly oil one side of a large piece of foil.
Cover the pan with the foil, greased side down.
Bake until the noodles are tender when pierced with a paring knife, about 20 minutes.
Carefully remove the foil and continue to bake until the top is very crusty and brown,
10 to 15 minutes more.
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Crispy Orange Chicken Skillet, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Ingredients
2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp. salt
1 1/4 tsp. pepper
1 Tbsp. vegetable oil
1/2 cup, plus 1 Tbsp. cornstarch oil (for frying)
Glaze:
1 tsp minced garlic
1 1/2 tsp. grated orange rind
1 cup fresh orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and Pepper to taste
Directions
Cut chicken into 2 inch pieces, put them into a large bowl.
Add in the egg, salt, pepper and oil.
Mix it well and set aside.
Stir the cornstarch and flour together and mix it well.
Add the chicken into the flour mix and coat each piece generously.
Pour about a 1/2 inch of oil into a heavy skillet over high heat.
Carefully put some chicken pieces in small batches and fry for 3 to 4
minutes until it's brown and crispy/crunchy. Remove chicken with a slotted spoon drain.
Finish frying chicken until they're all done.
Make glaze. Let your oil cool slightly in the skillet and remove all but
2 Tbsp. of oil and put it over medium heat.
Sauté the minced garlic for a minute then add rest of ingredients,
sauté and stir for 3 minutes, pour over the chicken to serve.
Very good served with fried rice.
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{5} Bacon Ranch Cauliflower Bites, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
4 cups riced cauliflower)
2 large eggs
1 packet ranch seasoning mix
1 1/4 cup shredded sharp cheddar cheese, divided into 1 cup and 1/4 cup
6 strips bacon, cooked and crumbled
1 tsp chives, plus more for topping
Preheat oven to 375 degrees F.
Place cauliflower, eggs, 1 c cheese, ranch seasoning, about 3/4 of the bacon, and chives in a bowl and mix.
Spritz a muffin tin with cooking spray (either regular size or the mini's).
Fill each cup about 2/3’s full.
Top with a sprinkle of cheese and crumbled bacon.
Bake 20-22 min (less for mini muffins) until lightly golden.
Garnish with additional chives before serving.
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{6} No-Bake Dulce de Leche Cheesecake, submitted by Vicki in Sarasota
Note from Jodi: Wal-Mart carries Dulce de Leche in a can that looks just like sweetened condensed milk. It’s in the Hispanic food area.
Prep Time: 20 minutes
Total Time: 3 hours
Servings: 12
A rich and creamy no-bake caramel cheesecake on a Cinnamon Toast Crunch™ and graham cracker crust. This impressive-looking dessert only takes 20 minutes to prep, but we won’t tell if you don’t.
Ingredients
Crust:
10 squares (5 whole) graham crackers
1 1/2 cups Cinnamon Toast Crunch™ Cereal
5 tablespoons butter, melted
Filling:
2 blocks (8 oz each) cream cheese, softened
1 can (14 oz) dulce de leche
2 cups frozen whipped topping, thawed
Toppings:
1/4 cup Cinnamon Toast Crunch™ Cereal
1 cup frozen whipped topping, thawed
2 tablespoons caramel or dulce de leche sauce
Directions
Place graham crackers and Cinnamon Toast Crunch™ Cereal in the bowl of a food processor.
Pulse until you have fine crumbs. If you don't have a food processor you can simply place the graham crackers and cereal in a large zip-top bag and smash into crumbs using a rolling pin or the back of a pan.
Add the melted butter to the crumbs and mix until well combined. Using the flat bottom of a drinking glass to form an even layer, press the mixture into the bottom and up the sides of an 8-inch springform pan. You'll want the crumbs to go at least an inch up the side so you have a nice edge to your cheesecake. Freeze until the filling is ready.
Beat the cream cheese using an electric mixer until it's light and fluffy. Add the dulce de leche and beat until well combined. Spoon in the whipped topping and beat until smooth and creamy. Spoon the filling over top of the crust.
Spread into an even layer and chill until set. If you are in a hurry, pop the cheesecake into the freezer for 2 hours; otherwise, refrigerate for at least 8 hours. Once the cheesecake is set, remove it from the pan.
Break Cinnamon Toast Crunch™ cereal into small pieces. Spoon whipped topping into a zip-top bag and snip off one corner. Pipe whipped topping in a swirl over the cheesecake, sprinkle on the cereal pieces, and drizzle the caramel or dulce de leche sauce over the top.
If frozen allow the cheesecake to thaw for 30-60minutes before serving. If refrigerated, cut, serve, and enjoy.
Note: Be sure to use a can of thick dulce de leche for the cheesecake and use a thinner sauce to drizzle over top.
Sprinkle on a bit of sea salt to give your dessert a salted caramel flavor.
The only thing better than Cinnamon Toast Crunch "cereal milk" is Cinnamon Toast Crunch™ cheesecake and this one has a twist. This decadent dessert combines caramelized sweetened condensed milk (dulce de leche) with the creamy goodness of cheesecake and a crispy crust made from graham crackers and Cinnamon Toast Crunch™ cereal. To make it even more decadent the whole thing is covered in whipped topping, bits of Cinnamon Toast Crunch™ a drizzle of even more dulce de leche. Caramel, cheesecake and cereal all rank up there on my list of favorite foods so finding a way to combine them all into one amazing dessert was a must. Now this No-Bake Dulce de Leche Cheesecake has moved onto my list of all-time favorite desserts. I love that it is so quick and easy to make, yet looks so gorgeous. My family thought I spent hours making it and I didn't feel the need to tell them I had it made in about 20 minutes. I just let them be impressed!
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{7} Veal Cutlets with Red Pesto Sauce, submitted by Laurel in Australia,
Serves 4
8 veal cutlets (900g)
1 tbsp. olive oil
200 g button mushrooms, sliced
Red pesto sauce
1/2 cup (125ml) beef stock
1/3 cup (80g) sun-dried tomato pesto
1/2 cup (125ml) cream
8 fresh basil leaves, torn
Cook veal on heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.
Meanwhile, heat oil in medium frying pan; cook mushrooms, stirring, until softened.
To make red pesto sauce; add stock, pesto and cream to pan; cook, stirring, until hot, stir in basil.
Serve veal with red pesto sauce.
Tips:
Serve with steamed green beans and whole baby new potatoes.
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{8} Aunt Nellie’s Skillet Cornbread, submitted by John in New York
1 Cup self rising flour
2/3 Cup self rising cornmeal
1/2 Cup Wesson oil (that's what was written, I just used the veg. oil I had on hand)
2 Tbsp. sugar
2 large eggs, beaten
1 Cup buttermilk
shortening for the skillet
Grease an 8" iron skillet with the shortening and place in the oven as it preheats to 425 degrees.
In a bowl, combine the flour, cornmeal, sugar, oil, eggs and milk.
Remove the skillet from the oven and pour in the batter.
Return to the oven and bake for 25 minutes or until golden brown on top.
Turn out onto a plate for serving.
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{9} Honey Garlic Baked Cauliflower, submitted by Pam in Kentucky
1 small head of cauliflower, cut into bite sized florets
2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
2 large eggs, whisked
for the sauce:
6 Tbsp. honey
4 garlic cloves, minced
1 tsp. onion powder
6 Tbsp. water + 2 tsp cornstarch
1 1/2 Tbsp. low sodium soy sauce
1/2 Tbsp. sriracha sauce
Preheat oven to 400F. Set whisked eggs aside in a small bowl.
Set panko crumbs aside in a separate bowl.
Dip cauliflower pieces in egg and then roll in panko until fully coated and place on
a baking sheet lined with parchment paper. Repeat until all cauliflower is coated.
About halfway through, your breadcrumbs may start to clump together from the egg
coating touching it, making it harder to stick to the cauliflower.
To help get these clumps to stay on the cauliflower, gently press them with
on when coating the cauliflower.
Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy.
While the cauliflower is cooking, make sauce on the stove.
Add all sauce ingredients except the cornstarch + water.
Bring to a simmer and stir until completely mixed.
In a small bowl, completely dissolve cornstarch in water, then add to the
mixture.
Stir until sauce reaches a low boil again and cook until sauce thickens
(about 2 minutes). Toss cauliflower in sauce and coat. Serve warm.
Garnish with fresh chopped scallions if desired.
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{10} Granny Cake, submitted by Angie in Kentucky
1 1/2 cup sugar
2 cup flour
1/2 tsp. salt (omit if using self-rising flour)
1 tsp. baking soda (omit if using self-rising flour)
2 eggs
1 (20 oz.) can crushed pineapple in its own juice (including juice)
1 cup brown sugar
1 cup chopped pecans
NEXT --
1 cup evaporated milk
1/2 cup sugar
1 stick margarine
1 tsp. vanilla
Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan.
Sprinkle the top with one cup brown sugar and one cup chopped pecans.
Bake at 350 degrees for 45 minutes.
Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil.
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{11} Salisbury Steak, submitted by Claudette in CA
1 (10 1/2 ounce) cans Campbell's French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.
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{12} Mexican Pizza, submitted by Harold in New York
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives
Preheat oven to 350 degrees. Brown ground beef in skillet.
Add in taco seasoning. Drain if needed.
Spray baking sheet with non stick cooking spray.
Lay one tortilla on sheet. Spread with beans, then, with meat.
Cover with second tortilla. Bake for 10 minutes. Remove from oven.
Spread top tortilla with salsa, then, top with cheese and desired toppings.
Bake an additional 5-10 minutes or until cheese is melted completely.
Cool slightly before cutting.
***NOTE: I would use one of the high fiber flat breads instead of tortillas-- take ONE
of them and cut them in half and you have an even HEALTHIER version!!!!!
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{13} Grape Tomatoes with Capers, submitted by Rosemarie in Kansas City
3 T small capers, rinsed and drained
3 T balsamic vinegar
2 T olive oil
1/2 t salt
1/2 t pepper
2 pints grape tomatoes
8 large fresh basil leaves, shredded
3 T fresh parmesan cheese
Stir together first five ingredients
Drizzle over tomatoes, toss to coat
(Grape tomatoes may be cut in half lengthwise)
Let stand for at least 1 hour
Sprinkle with basil and parmesan cheese
Serve over lettuce leaves, if desired
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{14} Easy Cherry Bread, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
3/4 cup sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla -- or almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 jars maraschino cherries -- coarsely chopped
GLAZE:
2 Cups powdered sugar
2 Tablespoons melted butter
1/3 cup maraschino cherry juice
1/2 teaspoon almond extract
Preheat the oven to 350.
In medium bowl, stir together the sugar, egg, milk and vanilla or almond extract.
In a separate bowl, combine flour, baking powder and salt.
Add dry ingredients to the wet ones and stir just until combined.
Drain juice from cherries, reserving it to use in the glaze and coarsely chop them by hand or in a food processor. Fold the c hopped cherries into the batter.
Pour the batter into a greased 9" x 5" loaf pan. Bake at 350 for 50 - 55 minutes.
Let the bread cool for 10 minutes, then take it out of the pan to a platter and let cool completely before adding glaze.
GLAZE: Combine powdered sugar, butter, cherry juice and almond extract in a bowl and mix well to combine. Once the bread has cooled "spread" the glaze over it. Slice and serve, Freezes well.
I made this 8/1/17. I used almond extract in both the bread and the glaze. This makes WAY more glaze than you need. It doesn't spread, it pours.
Delicious recipe.
Description:
"This will make more than twice the glaze you'll want & it doesn't spread, it pours."
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{15} Gingersnap Cheesecake, submitted by Diane in Bucks County, PA, dsg49@aol.com
Crust:
4 Tbsp unsalted butter
2/3 cup sugar
1 egg
2 Tbsp molasses
1/2 tsp white vinegar
1 cup plus 2 Tbsp all-purpose flour
1/4 baking soda
2 tsp ground ginger
2 Tbsp finely chopped candied ginger
pinch of ground clove
pinch of ground cinnamon
Cheesecake filling:
1 1/2 Tbsp unsalted butter
1/2 cup plus 1 Tbsp sugar
2 lbs cream cheese
3 egg
1/3 cup vanilla yogurt
1 tsp vanilla extract
1/2 tsp ground ginger
3 Tbsp finely chopped candied ginger
Make crust: In a mixer or food processor on medium speed, cream butter and sugar until smooth.
Add the egg, molasses, and vinegar. Mix to incorporate.
Turn the mixer to low and add flour, baking soda, both gingers, clove, and cinnamon.
Scrape into bowl and set aside.
Make filling: Cream the butter in a mixer or food processor on medium speed, then add eggs,
one at a time, until incorporated. Add the yogurt, vanilla, and both gingers.
Mix until smooth. Do not over mix or too much air will be whipped into the batter, making it more
difficult to set when baked.
Assemble and bake: Preheat oven to 300 degree F.
Spread a 1/4-inch layer of gingersnap crust batter on the bottom of a 10-inch round springform pan. Refrigerate for 15 minutes.
Scrape cheesecake batter into prepared springform pan and place on the middle rack in preheated oven for 45 minutes. The cheesecake will puff as it cooks.
It's ready when the sides are set and the center jiggles slightly when shaken slightly.
The cheesecake will continue to set as it cools.
An overdone cheesecake is dry; slightly undercooked stays creamy and moist.
Let cheesecake cool to room temperature.
Refrigerate for at least 6 hours before unmolding and serving.
Tip: If you like, you can also use the crust mixture for gingersnap cookies.
Place teaspoon dollops of dough on a buttered, floured cookie sheet at 350 degrees F for 10 minutes.
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{16} Marshmallow Balls, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
1 Cup small marshmallows
1 can eagle brand milk
1/2 cup maraschino cherries
1/2 cup chopped dates
1/2 cup chopped nuts
2 cups gram cracker crumbs
Mix well in order. Roll into small balls and roll in coconut.
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{17} Hallmark Inn's Chicken Yakisoba, submitted by Sally in Idaho, grandmasal@gmail.com
Recipe by: The Hallmark Inn, Hillsobro, Oregon Posted to MC-Recipe Digest V1 #660 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jul 6, 1997
1/2 cup Soy sauce, reduced sodium kind
1/2 cup Water
1/2 cup Granulated sugar
6 Tbsp. Dark sesame oil, divided
1 Tbsp. garlic, minced
1 Tbsp. Fresh ginger, grated
6 Boneless, skinless chicken breasts halves
28 oz Fresh yakisoba noodles, uncooked***
1 large Carrot, peeled and finely julienned
1 large Yellow onion, finely julienned
Sesame seeds for garnish
Sliced green onions for garnish
To marinate chicken: in a medium bowl, mix together soy sauce,
water, sugar, 2 Tbsp. sesame oil, garlic and ginger.
Place the chicken in a plastic bag and add 6 Tbsp. of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours.
Reserve remaining soy sauce mixture for cooking the noodles.
To cook: Remove the noodles from the packages and gently separate.
Reserve seasoning packets for another use or discard.
In a large skillet or wok over high heat, heat 2 Tbsp. sesame oil.
Add carrot and onion; sauté until almost brown.
Reduce heat to medium and add noodles.
Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan.
Add the reserved soy sauce mixture and stir-fry for 1 to 2 minutes longer.
Meanwhile, drain chicken breasts and discard marinade.
In a separate skillet, heat remaining 2 Tbsp. of sesame oil.
Sauté the chicken 3 to 4 minutes per side or until just cooked through.
Cool cooked breasts; cut into julienne strips.
Divide the noodles evenly among 4 bowls and fan the chicken strips over the top.
Garnish with sesame seeds and green onions.
Serve in large bowls. This recipe makes very generous servings.
Note: Fresh yakisoba noodles are available in the produce section of many supermarkets.
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{18} Mini Fruit and Nut Loaves, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1/4 teaspoon salt
2 cups vanilla fat-free yogurt
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup honey
1 teaspoon vanilla extract
1 cup chopped dried mixed fruit
1/2 cup sunflower seed kernels (or any kind of nuts)
1 teaspoon grated orange rind
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and the next 3 ingredients (through 1/4 teaspoon salt) in a large bowl.
Combine yogurt, oil, syrup, honey, and vanilla.
Add yogurt mixture to flour mixture, stirring just until moist.
Fold in fruit, sunflower seeds, and rind.
Spoon batter into 4 (6-inch) loaf pans coated with cooking spray.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans; cool completely on wire rack.
Nutritional Information
Calories 151 Calories from fat 30%
Fat 5.1g
Sat fat 0.4g
Mono fat 2.4g
Poly fat 2g
Protein 2.6g
Carbohydrate 24.5g
Fiber 1.2g
Cholesterol 0.0mg
Iron 0.8mg
Sodium 111mg
Calcium 36mg
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{19} Bugles Snack, submitted by Betty Richling, lrischling@hotmail.com
1 Bag of ORIGINAL Bugles
1 cup mixed nuts
1 stick butter
1 cup packed brown sugar
1/4 tsp. baking soda
1/3 cup white syrup
1/4 tsp. vanilla
Pour one bag of original bugles and one cup mixed nuts in a big brown paper grocery sack.
Set aside until the caramel coating is ready.
Melt 1 stick butter in a 1-quart microwave safe bowl.
Using wire whisk, blend in 1/3 cup white Karo syrup and one cup (packed) brown sugar.
Heat in microwave for 2 minutes on high.
Whisk, making sure all clumps of sugar are dissolved.
Heat again for 2 minutes on high in microwave. Whisk again.
Now add 1/4 tsp baking soda and 1/4 tsp vanilla.
Whisk again. Immediately pour over Bugle/nut mix in brown paper sack.
Roll down the top of the sack and shake bag vigorously.
Place bag in microwave and heat on high for 1 minute and 30 seconds.
Remove bag from microwave and shake bag vigorously, turning bag over, hit the bottom of the bag.
You want to try to distribute the caramel coating on the bugle mix.
Return bag to microwave and heat on high for 1 minute and 30 seconds.
Remove bag and repeat shaking process.
When mixture is well shaken, pour the mixture onto a large sheet of waxed paper or aluminum foil.
Take a fork and spread the mixture…the bugles will want to stick together…that’s okay for a few, but try to spread out. Let cool and store in air tight container.
Don’t try to substitute margarine for butter.
Don’t try to substitute peanuts, raisins, or anything else for the mixed nuts.
Use original Bugles—not flavored.
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{20} Bacon Chocolate Chip Skillet Cookie, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
2 1/4 cups of all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened (2 sticks)
3/4 cup of granulated sugar
3/4 cup light brown sugar
1 tsp vanilla extract
1/2 tsp maple extract
2 large eggs
2 cups of semi-sweet chocolate morsels
8 slices of bacon, cooked and crumbled
Preheat oven to 375 degrees.
Combine flour, baking soda, and salt in a small bowl.
In a large bowl, beat butter, granulated sugar, brown sugar,
vanilla, and maple extracts until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture until combined.
Stir in chocolate morsels and bacon pieces.
Pour into a well greased 10 - 12 inch cast iron skillet.
Bake for 25-30 minutes or until golden.
Posted by: "Jodi Thompson" <tigger63755@charter.net>
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