If you have any questions about these recipes and the sender's address isn't provided, write Theresa.
From: Theresa Richard [mailto: Careese-Forever@hotmail.com ]
{1} New England Clam Chowder, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
Makes: 4 servings
4 slices bacon
1/2 cup chopped onion
4 potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes.
Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
In the same saucepan with the bacon fat, sauté the onion and potatoes for 3 to 5 minutes.
Sprinkle with the flour and stir well to coat.
Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes,
or until potatoes are tender.
Add the half-and-half and minced clams and season with salt and pepper to taste.
Finally, whisk in the heavy cream, if desired.
Allow to heat through, about 5 minutes. Garnish with the parsley.
(Note: Do not boil if adding cream.)
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Cheesy Cauliflower Rice, submitted by Theresa, careese-forever@hotmail.com
5 cups roughly chopped cauliflower (about 1 medium head) or 3 3/4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
1/4 cup chicken broth
3 Tbsp. half & half
3 Tbsp. grated Parmesan cheese
2 Tbsp. light/reduced-fat cream cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
If starting with chopped cauliflower, pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches.
In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic.
Cook and stir until garlic is fragrant and onion has slightly softened, about 2 minutes.
Reduce heat to medium. Stir in cauliflower and broth.
Cover and cook for 10 minutes, stirring occasionally. Reduce heat to medium-low.
Add all remaining ingredients, and cook and stir until cheese has melted and mixture is uniform, about 2 minutes.
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Margarita, submitted by Theresa, careese-forever@hotmail.com
6 oz. diet lemon-lime soda
1 1/2 oz. tequila
1 oz. lime juice
One 2-serving packet (about 1 tsp.) sugar-free lemonade powdered drink mix
1 cup crushed ice or 5 - 8 ice cubes
Optional garnish: lime slice
In a glass or shaker, combine all ingredients except ice. Stir until drink mix has dissolved. Fill a margarita glass with ice, pour, and enjoy
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{2} Poor Man's Dinner, submitted by John in New York
1 lb ground beef
2 tablespoons shortening
1 medium onion, chopped
2 cups canned tomatoes
1 tablespoon catsup
1 tablespoon steak sauce
1/4 cup green pepper, chopped
2 tablespoons parsley, chopped
1 (5 ounce) packages elbow macaroni
1 (10 1/2 ounce) cans cream of mushroom soup
1 1/2 cups shredded cheddar cheese
salt and pepper
Brown ground been in shortening until all red color disappears.
Drain all but 1 1/2 tsp grease from the skillet.
Add the onion, tomatoes, catsup, steak sauce, green pepper, and parsley.
Simmer for 30 minutes.
Meanwhile, cook the macaroni according to package directions.
Combine macaroni and ground beef mixture in a 2 quart baking dish.
Season with salt and pepper to taste, keeping in mind that you will be adding a cream of soup.
Gently spoon mushroom soup into mixture. Mix lightly, lifting from the bottom.
Sprinkle 1/2 cup cheese into the mix and stir. Add the other 1 cup of cheese on the top.
Bake at 350°F for 30 minutes, or until top is bubbly and browned.
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{3} Strawberry Chocolate Chip Cookies, submitted by Elaine in Texas
1 box (18.25 oz) strawberry cake mix, like Duncan Hines
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside.
In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.
Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously
until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet.
Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
Bake for 10 minutes – do not let the cookies get brown.
Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
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{4} Cherry Supreme, submitted by Claudette in CA
1 box yellow cake mix
1⁄2 cup butter (cut into Tbsp.)
chopped walnuts, however much you want
Put oven on 350 degrees F.
Grease a 13 x 9 inch pan..
Put both cans of cherry pie filling in. or any kind of fruit that you prefer.
Top with cake mix.
Press butter throughout dish.
Sprinkle with nuts.
Bake for 1 hour, or until it looks done (ha-ha).
Serve warm, also is good with vanilla ice cream or whipped cream-- or both
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{5} Cherry Dream Cake, submitted by Pam in Kentucky
1 package white cake mix (regular size)
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
1 can (21 ounces) cherry pie filling
Prepare cake mix according to package directions, using a greased
13-in. x 9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick comes out clean.
Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes.
Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin
over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes.
In a large bowl, beat cream cheese until fluffy. Fold in whipped topping.
Carefully spread over cake. Top with the pie filling.
Cover and refrigerate for at least 2 hours before serving.
Yield: 20 servings.
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{6} Easy Apple Dumplings, submitted by Angie in Kentucky
2 (8 ounce) cans crescent rolls
2 sticks butter
1-1/2 cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 1/2 cup 7 Up (or other lemon soda)
2 Apples
Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it's thickened,
remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.
Yield: 2 apples to make 16 dumplings
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{7} Loaded Potato Skins, submitted by Sam in Colorado
6 small to medium sized russet potatoes, rinsed clean
8 oz of sharp cheddar cheese, shredded
8 slices of smoked, thick cut bacon, cooked and crumbled
1/2 stick of unsalted butter
6 tbsp sour cream, optional
2 tbsp of chopped chives, optional
Salt to taste
Pepper to taste
Begin by preheating your oven to 400 degrees.
Poke the top of each potato with a fork and place on a baking sheet.
Cook in the oven for 1 hour.
Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
In the meantime, if you are a fan of sour cream, which I am, add the sour cream to a small bowl, toss in half of the chives, mix, and let this sit in the refrigerator until ready to serve.
Cook your bacon, low and slow on the stove, for about 15-20 minutes.
The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time.
Remove the bacon and let any additional fat drain on some paper towel, before you crumble it down.
Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins.
Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes..
Continue this cutting process with the rest of the potatoes. You should then have 12 skins.
With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
Next, melt your butter in the microwave. Get your broiler heated to high.
Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet.
Season the inside of each skin with salt and pepper.
Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
Remove, and place generous amounts of cheddar cheese into each skin, topping with bacon pieces.
Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly.
Carefully remove from the oven, and get ready.
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{8} Savory Bacon, Egg and Cheese Muffins, submitted by Harold in New York
8 slices bacon
1/4 Cup diced onion
4 eggs, soft scrambled
2 Cups self rising flour
1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 Cup shredded cheddar cheese, save a little to top the muffins
1/4 Cup butter, melted
3/4 Cup milk
1 large egg
Fry the bacon in a skillet, remove to drain and sauté the onion for a minute or two to soften.
Drain the onion and crumble the bacon, set aside.
In a bowl, mix together the flour and seasonings.
Stir in the bacon, onion, scrambled eggs and most of the cheese (reserve a tad for tops of muffins).
Whisk the milk, egg and butter and stir into the flour mixture, combine well.
Spray a 12 count muffin tin with cooking spray and fill each cup, topping with a little extra cheese.
Bake in a 400 degree oven for 20 minutes.
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{9} Salsa Verde Layered Chicken Enchiladas, submitted by Nick in Florida
8 oz. salsa Verde
12 corn tortillas
2 cups cooked chicken, chopped or shredded
1/2 onion, diced
1/2 yellow bell pepper, sliced
8 oz. shredded Monterey Jack cheese
Garnish: sour cream, chopped cilantro
Fresh veggies as side dish
Preheat oven to 350ºF.
In an oven safe 8 × 8 or 9 × 9-inch baking dish, place 2 tablespoons of Verde sauce in the bottom and spread around.
On top of the sauce layer, cover with a few corn tortillas.. You might need a few to overlap each other to cover the bottom of the pan..
Top with 1/3 of the sauce, 1/2 of the chicken, 1/2 of the onions and peppers, and 1/3 of the cheese.
Repeat with another layer of tortillas, 1/2 of the remaining sauce, all of the remaining chicken, onions, and peppers, and 1/2 of the remaining cheese.
Finish with a layer of tortillas topped with the remaining sauce and cheese.
Bake in the preheated over for 15 to 20 minutes, or until cheese is melted and casserole is heated through.
Serve Salsa Verde Layered Chicken Enchiladas, warm with cilantro and sour cream garnish.
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{10} Ham and Swiss Dip, submitted by Nora in Maine
1 (8 ounce) package cream cheese, softened
2/3 cup real mayonnaise
1 1/2 cup fully cooked ham, finely chopped
1 cup (4 ounces) Swiss cheese, shredded
1 tablespoon spicy brown mustard
3/4 cup rye cracker crumbs
2 tablespoons melted butter
Rye crackers
In a small mixing bowl, beat cream cheese and mayonnaise until smooth.
Stir in the ham, cheese and mustard. Spread in an ungreased 9-inch pie plate.
Toss the cracker crumbs in butter; sprinkle over cream cheese mixture.
Bake uncovered at 400 degrees for 12 to 15 minutes or until heated through.
Serve rye crackers.
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{11} Goblin Eyeballs, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: https://www.tasteofhome.com/recipes/goblin-eyeballs/print/
Comments: "Our home economists had great vision when creating these devilish deviled eggs. Guests at your Halloween party will be "goblin," them up! Taste of Home Test Kitchen, Milwaukee, Wisconsin
TOTAL TIME: Prep: 40 minutes + standing
YIELD: 2 dozen.
Ingredients
12 Nellie's Free Range Eggs
Red food coloring
3/4 cup mayonnaise
1 tablespoon prepared mustard
Salt and pepper to taste
12 large pimiento-stuffed olives, halved widthwise
Directions
Place eggs in a single layer in a large saucepan; add enough water to cover by 1 in.
Cover and bring to a boil over high heat.
Remove from the heat; cover and let stand for 15 minutes.
Place in ice water until completely cooled. Gently crack eggs (do not peel)..
Fill a large bowl with hot water; add food coloring to tint water a dark red.
Add eggs, making sure they are completely covered by water; let stand for 30 minutes.
Remove eggs from water; peel (eggs should have a veined appearance).
Cut eggs in half widthwise; place yolks in a large bowl. Set whites aside.
Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper.
To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves.
Stuff with yolk mixture. Place an olive half in the center of each to resemble an eyeball.
Refrigerate until serving.
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Hazelnut Pear Cake, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: https://www.tasteofhome.com/recipes/hazelnut-pear-cake/print/
Comments: From the hazelnuts to the yummy brown butter glaze, this cake is a little different from an everyday pound cake. —Elisabeth Larsen, Pleasant Grove, Utah
Recipe suggestion for Halloween: Make the cake as presented, but for the glaze make it orange and in the center of the cake, when cooled, fill with Halloween candy. I.e.: candy corn, orange pumpkins, or what ever comes to mind. After all it is Halloween, isn't it!
Total Time: Prep: 30 Minutes.
Bake: 55 Minutes + Cooling;
Yield: 16 Servings
Ingredients
1-1/2 cups whole hazelnuts, toasted and skins removed
1 cup unsalted butter, softened
2 cups sugar
4 large Nellie's Free Range Eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup ricotta cheese
3 ripe medium pears, peeled and chopped (about 2 cups)
BROWNED BUTTER GLAZE:
1/2 cup butter, cubed
3 tablespoons 2% milk
1 teaspoon vanilla extract
1-3/4 to 2 cups confectioners' sugar
Directions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in extracts.
In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts.
Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
For glaze, in a small heavy saucepan, melt butter over medium heat.
Heat 5-7 minutes or until golden brown, stirring constantly.
Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.
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{12} Easy Halloween Monster Mash Fudge Brownies, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling: 30 minutes
Total Time: 45 minutes
Yield: 18: Servings
Ingredients
Brownie Batter:
3 eggs
2 tsp. vanilla extract
2 cups sugar
1 cup flour
3/4 cup unsweetened cocoa powder
2 sticks butter, melted
1/2 tsp. baking powder
1/4 tsp. salt
1 cup green candy melts
1 tsp. coconut oil aids in white chocolate melting
10 small candy eyes
6 large candy eyes
1 Tbsp. orange sprinkles
2 Tbsp. Halloween candy confetti
1 tsp. purple candy beads
Instructions
First, preheat oven to 350ºF.
Next, In a large mixing bowl, beat eggs and vanilla extract.
Add sugar and melted butter and mix until blended.
Then, add flour, cocoa powder, baking powder, and salt.
Mix just until blended.
Then, pour into a greased 13"x 9"x 3" baking dish and bake at 350F for
35 minutes or until a toothpick inserted comes out clean.
Let cool 30 minutes before decorating.
Monster Mash Brownie Decorating:
First, place the green candy melts in a microwave safe bowl and add 1 tsp of coconut oil.
Put the bowl in the microwave on high for 30 seconds. Remove bowl and stir.
Repeat until the green candy melts are fully melted.
Then, pour melted green candy melts onto 3 sections of the uncut brownies.
Using a toothpick, pull out the perimeter of the melted candy to make it look splattered as shown in picture.
Next, add orange sprinkles on top of one section of the melted green candy melts.
Then, add Halloween colored candy confetti on top of another section of the melted green candy melts.
Next, add purple round candy sprinkles on top of the last section of the melted green candy melts.
Last, add candy eyeballs throughout the brownies but, only on top of the green candy melted sections.
Recipe Notes:
How to Melt Butter in the Microwave:
Unwrap butter and place it in a microwave safe bowl, such as glass and NOT metal. COVER IT!!!!!!!!!!!!!
Start by using full power for 30 seconds and keep adding 15 seconds until it's a little bubbly and almost totally melted. Stir the remaining thick butter and it'll melt..
Do not let it melt for too long in your microwave or it will start splattering all over the inside of the microwave.
Be careful removing the hot bowl containing the melted butter from the microwave. Use a pot holder or kitchen towel.
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Halloween Bars, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Ingredients
1 (18 1/3 ounce) boxes fudge brownie mix
1 cup pretzel, coarsely crumbled
1 cup M&M', plain, chopped
1 cup Butterfinger candy bar, crushed
1 cup Reese's pieces
1 cup roasted peanuts
1 (14 ounce) cans sweetened condensed milk
Directions
Preheat oven to 350. Liberally spray a 13 x 9 pan, set aside.
Mix together brownie mix, stir in pretzels and spread in pan.
Bake 8 minutes, remove from oven. It will not be fully cooked.
Sprinkle with all candies & peanuts.
Drizzle milk over all.
Return to oven for 15 minutes or until center is set. Cool completely before cutting in bars.
I put in fridge for a few minutes to make it easier to cut. Can freeze bars in a Ziploc bag.
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{13} Pumpkin Pie Pudding, submitted by Charlie Burton in New York
Yield: 6 servings
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Sweetened whipped cream or vanilla ice cream, optional
Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours.
If desired, serve with whipped cream.
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{14} Creamy Southwestern Pumpkin Soup, submitted by Rosemarie in Rural Kansas City
2 Tbsp. butter or margarine
1 large onion chopped - about 2 Cups
1 jalapeno pepper, seeded and chopper (may use more
to taste
2 garlic cloves, minced
5 C chicken broth
1 large baking potato, peeled and chopped (about 2 C)
1 1/4 tsp. sale
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 (15 oz) can pumpkin - not pumpkin pie filling
1/4 Cup chopped fresh cilantro
2 Cups milk
3 Tbsp. fresh lime juice
Garnishes - fresh sour cream, cilantro sprig
Melt butter in a Dutch oven over medium heat
Add onion, jalapeno pepper and garlic
Sauté 5 minutes
Add chicken broth and next 5 ingredients
Cook, stirring often for 30 minutes or so until potato is tender.
Remove from heat and let cool slightly - 15 minutes or so
Process potato mixture, pumpkin and cilantro in food processor or blender until smooth, stopping often to scrape down sides.
Return to Dutch oven, stir in milk and simmer for 10 -15 minutes until heated through DO NOT BOIL
Serve with garnishes and ENJOY!
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{15} Candied Yams, submitted by Diane in Bucks County, PA, dsg49@aol.com
6 to 8 medium-sized yams or sweet potatoes
4 Tbsp butter or margarine
Salt
1/3 cup firmly packed brown sugar
3 Tbsp rum or orange juice
Prepare and boil whole yams or sweet potatoes; drain.
Let yams cool, then peel and cut into 1/4-inch-thick slices.
Arrange slices, overlapping, in a buttered shallow casserole dish.
Dot with butter, sprinkle lightly with salt, then sprinkle evenly with brown sugar.
Drizzle with rum or orange juice.
Bake, uncovered, in preheated 350-degree oven for 30 minutes or until bubbly and glazed.
Makes 6 servings.
Tip: For boiling: Scrub well and do not peel.
In a 3-quart pan, cook covered in 2 inches of water for 20 to 40 minutes, depending on size.
Variations 1: Add 1 cup (more if you like) mini marshmallows evenly over yam slices, before baking.
Variation 2: If you like your yams spicy, add 2 tsp. pumpkin spice sprinkling over yam slices with the salt
(you can also add marshmallows here too.)
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{16} Cranberry Eggnog Salad, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
For a bright salad with a vintage holiday feel, we stack a layer of raspberry gelatin and cranberry sauce over pineapple and eggnog. —Nancy Foust, Stoneboro, Pennsylvania
TOTAL TIME: Prep: 15 minutes + chilling
YIELD: 12 servings.
Ingredients
2-1/2 cups boiling water
2 packages (3 ounces each) cranberry or raspberry gelatin
1 can (14 ounces) whole-berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 envelopes unflavored gelatin
1-1/2 cups eggnog
2 tablespoons lime juice
Directions
In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve.
Refrigerate 40-50 minutes or until slightly thickened.
Place cranberry sauce in a small bowl; stir to break up. Fold into gelatin mixture.
Pour into an 8-cup ring mold coated with cooking spray; refrigerate 15-20 minutes longer or until set but not firm.
Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan.
Sprinkle unflavored gelatin over pineapple juice; let stand 1 minute.
Heat and stir over low heat until gelatin is completely dissolved.
Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened.
Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold.
Refrigerate until firm. Unmold onto a platter.
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{17} Olive Cheese Balls, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Mix: 2 cups grated extra sharp cheddar
1/4 cup butter, melted
Stir in: 1 cup flour
1/2 tsp. salt
3/4 tsp. paprika
Wrap around 45 olives (green w/pimento, drained)
Sprinkle with a little more paprika if you want.
Bake 400, 12-15 minutes
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{18} "Breakfast" Casserole, submitted by Linda on Long Island.
Here is an easy, hearty meal to enjoy. It is versatile too -- can be a breakfast or a dinner. Enjoy!
2 tablespoons fat (can use coconut oil)
2 large sweet potatoes, peeled and diced
1.5 lb breakfast sausage
1 yellow onion, diced
2 cups chopped spinach (or 1 lb, frozen and thawed, and squeezed dry)
2.5 cups beaten whole eggs (about 10 eggs)
1/2 tsp rosemary
1.2 tsp garlic powder
1/2 tsp sea salt
Oven 400F. Grease 9 x 13 inch baking dish. Toss diced potatoes on baking dish and bake 20-25 min until soft.
Meanwhile, sauté sausage and onion over medium heat.
Place meat mixture in baking dish and add the cooked sweet potatoes, spinach, eggs, seasonings and mix well.
Bake 25-30 min until eggs are set in the middle. You can toss some feta cheese on top too!
This is a versatile dish. Toss some rinsed canned black beans on top too if you like.
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{19} SHERRIL'S BASE F/CHERRY/RUM/NUT COOKIES, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
1 cup of each -shortening, white sugar & brown sugar
2 eggs
2 cups flour + 4 Tbsp. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp extracts ==vanilla, rum, cherry, banana, or black walnut (see below)
Combinations as below to what ever you have at the time……..
Cream together the shortening and sugars. Add eggs and cream.
Add flour, salt and baking soda. Stir.
Add in extracts according to what you are making
(walnut extract & walnut meats)
(pecans & cut cherries w/rum and cherry extracts)
(cocoanut meat macadamia nuts/with rum & banana extracts)
(chocolate chips & cherries w/cherry extract)
(tiny pineapple chips w/rum extract)
(any combinations that go with your wishes)
Place small (1 tablespoon) balls on baking sheet, 3 inches apart.
Bake at 375° for 8 minutes. Take them out just before they
are well done. They will be lightly brown and chewy.
Makes about 30 cookies.
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{20} Plum Dumplings, submitted by Betty Richling, lrischling@hotmail.com
2 cups flour
1 egg, slightly beaten
2 tablespoons melted butter
1/4 cup milk
1 teaspoon salt
purple plums, pitted (or other fruit)
Mix egg with butter and milk. Add salt. Sift flour on a board and add first mixture, kneading until smooth.
Cut dough into small pieces and wrap evenly around the fruit (make sure to pre-pit your fruit!).
Seal well all around. Drop dumplings in a large pan of boiling salted water and cook for about 8 minutes.
Do not overcook. Remove from water immediately, sprinkle with melted butter and keep in a colander over
hot water until ready to serve. Arrange on a platter, sprinkle with some more melted butter and sugar.
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{21} Cookie & Cream Truffles, submitted by Laurel in Australia, tomee@ozemail.com.au
Yield: 30 servings
INGREDIENTS
2 packets Oreo cookies
2 tablespoons cream cheese softened
250g milk (or white) chocolate broken
| 250 Grams of Water = | |
| 16.91 | Tablespoons |
| 50.72 | Teaspoons |
| 1.06 | U.S. Cups |
| 0.88 | Imperial Cups |
| 1..00 | Metric Cups |
| 250.00 | Milliliters |
100g dark chocolate broken (3-1/2 oz.)
INSTRUCTIONS
In a blender or food processor, blend cookies to a fine meal.
Add the cream cheese and blend until thoroughly combined, literally no traces of white.
Using a teaspoon, roll the mixture into balls, place on wax paper lined baking sheet, then refrigerate for 30 minutes.
Place milk chocolate in a microwave-safe bowl and melt gradually, checking and stirring every 30 seconds until smooth.
Using two forks, dip the balls into the chocolate, allowing excess chocolate to run away.
Once all are coated, refrigerate to cool.
Melt the dark chocolate and using the tines of a fork, dip and drizzle over the chocolate truffles to decorate.
These are SENSATIONAL!
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{22} Harissa Grilled Chicken Skewers, submitted by Vicki in Sarasota, vw13@comcast.net
These skewers get a nice long marinating time due to the low amount of lemon juice.
(If your marinade is loaded with vinegar or citrus, go for 30 minutes to an hour at most to ensure the best texture.)
Active time: 30 minutes
Total time 4 hours 30 minutes
2 cups plus 1 Tbsp. water, divided
1 dried pasilla chile
3/4 cup coarsely chopped yellow onion
3 Tbsp canola oil, divided
2 Tbsp spicy or mild harissa
1 1/2 tbsp fresh lemon juice
3/4 tsp kosher salt
1 1/2 lb boneless, skinless chicken thighs, cut into 1 inch chunks
Chopped fresh chives (optional)
1. Microwave 2 cups water in a microwave safe 1 qt measuring cup on HIGH for 3 minutes.
Submerge the dried chile in hot water. Let stand until soft and pliable, about 10 minutes.
Drain, stem, and seed chile.
2. Combine chile, onion, 2 tbsp oil, harissa, lemon juice and salt in a blender.
Process until smooth and creamy, about 20 seconds. If needed, add 1 tbsp water to thin.
3. Using a silicone spatula, scrape marinade into a gallon size plastic bag. Add chicken, and stir to coat well.
Seal and chill 4 hours or up to 18 hours.
4. Thread chicken onto 4 (8 to 12 inch) skewers (keeping chunks close to one another, forming a column of meat, to ensure juicy results); bring to room temperature, about 1 hour.
5. Prepare a hot fire in a charcoal grill or preheat a gas grill to high (450 F to 500 F).
Alternatively, heat a lightly oiled grill pan over high. Gently blot excess marinade from chicken to ensure a nice sear.
Brush chicken w/ remaining 1 Tbsp oil.
6.. Grill skewers, turning every 2 minutes, until chicken is lightly charred and cooked through, about 14 minutes.
Let rest 5 to 10 minutes. Garnish w chives, if desired.
Recipe from Andrea Nguyen,
I can't remember which magazine it was in August 2018
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{23} M&M's Marshmallow Dream Bars, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Ingredients
1 12 oz package semi-sweet chocolate chips
1 11 oz package butterscotch chips
1 cup creamy peanut butter
1 10.5 oz bag mini marshmallows
1 cup M&Ms
Instructions
Line a 9 x 13" baking dish with non-stick foil. Set aside..
Combine first three ingredients in a large microwave safe container.
Microwave on high heat in 30 second intervals, stirring in between,
until the chips are fully melted and the mixture in smooth.
Stir in marshmallows until fully coated.
Pour mixture into prepared baking dish.
Sprinkle on M&Ms and press down slightly.
Refrigerate until set, about 2 hours.
Cut into bars.
Store leftovers in an airtight container.
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{24} Slow Cooker Pork and Sauerkraut, submitted by Michele Ash of Tampa Bay, mlinnash@gmail.com
This is a favorite of ours. Great served with a loaf of pumpernickel bread.
6 slices bacon - browned and crumbled
3 cups yellow onion - halved and thinly sliced or chopped
Salt and pepper - to taste
4 lb. sauerkraut - refrigerated (not canned) - drained and excess liquid squeezed out
5 Tbsp. brown sugar
3 medium apples - peeled and cubed
1 lb. Yukon Gold potatoes - scrubbed and cut into roughly 1+1/2-inch chunks
2 lb. boneless pork - cut crosswise into large chunks
1 1/2 lb. kielbasa - cut crosswise into 2-inch pieces
1 cup dry white wine
1 cup chicken broth
Place the onion in a large bowl, season with salt and pepper, toss to coat, and place in the slow cooker.
Place the sauerkraut, season with ground pepper and brown sugar, toss to combine, and lay evenly over the onions.
Place the potatoes in the bowl, season generously with salt and pepper, toss to coat, and place in an even layer over the sauerkraut. Add kielbasa. Top with apples and bacon.
Generously season the pork all over with salt and pepper. Arrange the pork over the potatoes in an even layer.
Pour the wine and chicken broth into the slow cooker.
Cover and cook on low heat until the pork is fork tender and almost falling apart, about 6 to 8 hours.
Arrange the meats, potatoes, sauerkraut, and onions on a serving platter and drizzle with any remaining juices.
Serve with mustard.
Makes 8 servings.
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{25} Homemade Cheese Rolls, submitted by Muriel, Muriel@wenells.us
Recipe By: The Craft Patch Blog
Yield: made 14 rolls for me
Ingredients:
Dough:
3 tablespoons sugar
1 teaspoon salt
1 1/4 cups warm milk, 105 - 115
3 1/2 cups flour, approximately
1/4 cup butter, softened
1 egg
2 teaspoons yeast, I used almost 3
Filling:
2 cups cheese, to 4 cups any variety
1/2 teaspoon garlic powder, I would double
1/2 teaspoon Italian seasoning, I would double
1/2 cup butter, softened
Directions:
Add all dough ingredients to the bowl of a stand mixer and mix until the dough forms a ball. Cover and let raise until double.
Roll dough into a big rectangle. Spread softened (not melted) butter over all the dough. Sprinkle with cheese and seasonings.
Starting at the long end of the rectangle, roll tightly just like when you make cinnamon rolls.
Cut into slices, place on a baking sheet and raise for 20 minutes or so. Bake at 350 until golden brown and bubbly, about 18 to 20 minutes.
This is a gorgeous dough. To me it's a bit sweet, but Rik didn't feel that way. Tastes great too.
I would double the seasonings. I couldn't taste either.
I used a medium cheddar, I would probably use a stronger cheddar or another cheese.
These are very good and quick to make too. I'll make again. I used 4 cups of cheese.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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