As you can see, most of today's recipes are for Thanksgiving side dishes. I had time to edit Theresa's Round Robin this weekend, so we'll close with that.
My cleaning lady is here today and then I have a doctor appointment this afternoon with my dermatologist. I ALWAYS have skin tags to be removed and I don't sun bathe!!!!!!!!!!!! Just my dad's red-headed skin I guess.
We've been pricing a walk in shower at Lowe's and the price is "FAIRLY" reasonable, but the installation is more than the cost of the shower. May be time to go back and start over? We meet with the installation person tomorrow.
The weather is still rainy, blustery and quite cool here in Southeast MO! I'm ready for January in FL! Of course, when we're there, it's usually unseasonably cool or rainy. We have a long-standing family joke about how tourism bureaus ought to pay us to stay home. We were in Malibu when it snowed for the first time in 25 years.. We have been at Disney World when a woman offered to buy Jim's parka and even offered him $100 for it!
You all have a great day. See you tomorrow. Jodi
If the submitter's email address is included and you have a question about a recipe, go ahead and write them. If it isn't included, write Theresa. She knows how to reach them. Enjoy!
{1} Rum Brandy Punch, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.comYield: 30 servings
4 Lemons' peels
1 cup Fine-grained raw sugar
8 oz Lemon juice
24 oz VSOP cognac or Armagnac
8 oz Dark, strong Jamaican rum
40 oz Cold water
Garnish: 1 Nutmeg
Glass: Punch
In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours.
Add the lemon juice and stir until the sugar dissolves.
Add the remaining ingredients and stir to combine.
Slide in a 1-quart block of ice and garnish with freshly grated nutmeg.
Ladle into punch cups in 3-ounce portions.
#################################
Keto Pecan Pie Brownies, submitted by Theresa, careese-forever@hotmail.com
https://www.sugarfreemom.com/recipes/keto-pecan-pie-brownies/
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings 16 brownies Calories
330 kcal
8 ounces sugar free chocolate chips
1/2 cup butter
1/2 cup avocado oil
2 eggs
1 egg yolk
2 tsp vanilla extract
1/2 tsp vanilla Stevia
1/4 cup heavy cream
1/2 cup Swerve Brown Sugar Substitute
1/4 cup coconut flour
1 ounce chocolate protein powder
1/4 cup unsweetened cocoa powder
2 tsp instant coffee
1/2 tsp baking powder
1/4 tsp salt
Pecan Pie Topping:
1/4 cup butter
1/2 cup Swerve Brown Sugar Sub packed
1 tsp ground cinnamon
2 eggs
2 tsp vanilla extract
1/8 tsp salt
2 cups pecans coarsely chopped
Brownies:
Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.
Preheat oven to 350 degrees F.
Add oil, eggs, yolk, vanilla extract, Stevia and cream to a stand mixer and mix until combined.
Slowly pour the melted chocolate in the mixer while on low speed.
Add the remaining ingredients and blend until combined.
Line an 8.5 inch square baking pan with parchment paper and pour batter in and bake for 20 minutes. While it's baking make the pecan pie topping.
Pecan Pie Topping:
Melt the butter over low heat in a sauce pan on stove or microwave 1-2 minutes until melted. Stir in the Swerve brown sugar, cinnamon, eggs, vanilla and salt. Once all combined stir in the chopped pecans until well coated.
Once the brownies are out of the oven, pour this topping evenly over the brownies and bake for another 20-30minutes or until the center topping is almost set but still a bit jiggly.
Allow to cool 1 hour before slicing.
############################
Bread and Cheese Soup, submitted by Theresa, careese-forever@hotmail.com
This is a German soup. This soup has many versions in the preparation between stove top and oven baking. This is the oven version..
Serves 4 to 6.
12 slices firm white Italian-style bread, cut into small cubes
2 1/2 cups (625 ml) shredded Gruyere cheese
3 cups (750 ml) hot beef stock
3/4 cup (180 ml) dry white wine
4 Tbsp. (60 ml) butter
Place the bread and 2 cups of the cheese in a buttered baking
dish, tossing to combine. Add the beef stock and wine, dot with
butter, and sprinkle on the remaining cheese. Bake in a preheated
350F (180C) oven until golden brown on top, 20 to 25 minutes.
<><><><><><><><><><><><><><><><><><><><><>
{2} Cherry Cream Cheese Bake, submitted by John in New York
1 can cherry pie filling
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 Tbsp. vanilla
1/2 cup granulated sugar
Preheat the oven to 375 degrees.
Grease an 8 x 8 baking dish.
Take half of the crescent rolls and lay them out on the bottom of the baking dish.
In a medium sized mixing bowl, blend cream cheese until smooth.
Once smooth, add powdered sugar and vanilla and blend.
Once blended, spoon onto the crescent rolls in baking dish and spread evenly.
Top with can of cherry pie filling.
Top with the last half (4 triangles) of the crescent rolls.
Melt butter and pour on top of crescents.
Top with granulated sugar and bake for 25 minutes or
until browned, and Enjoy!
<><><><><><><><><><><><><><><><><><><><><>
{3} Chicken Dinner Pot Pie, submitted by Elaine in Texas
Yield: 6 servings
Pastry for a double-crust 9-inch pie
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1⁄8 teaspoon pepper
1⁄8 teaspoon ground thyme
1⁄2 cup chicken broth
3⁄4 cup light cream or 3⁄4 cup heavy cream
2 cups cubed cooked chicken
1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)
Heat oven to 425 degrees.
Prepare pastry, cut top into lattice strips..
(I use just a regular pie top with slits cut in it. It's quicker).
Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
Cook, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and cream.
Heat to boiling, stirring constantly.
Boil and stir for one minute.
Stir in chicken and vegetables.
Pour into pastry lined pie pan..
Cover with lattice top.
Cover edge with 2-3 inch strips of foil to prevent excessive browning.
Remove foil for the last 15 minutes of baking.
Bake for 35 to 40 or until crust is brown.
<><><><><><><><><><><><><><><><><><><><><>
{4} Chicken & Dressing Cornbread Casserole, submitted by Claudette in CA
4 Cups crumbled cornbread
4 large chicken breast, cooked and cubed
1 - 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
4 stalks celery, diced
2 Cups chicken broth
2 Tbsp. melted butter
1/4 tsp. salt
2 tsp. sage
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish.
Bake at 350 degrees for 40-50 minutes or until set.
<><><><><><><><><><><><><><><><><><><><><>
{5} Crunchy Honey Garlic Pork Chops, submitted by Pam in Kentucky
6-9 pork chops (not too thick, you can use boneless pork loin or chicken too)
2 eggs
4 Tbsp. water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops
Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbsp. chopped garlic
2 Tbsp. butter
Whisk the eggs and 4 Tbsp. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again.
This is what puts the extra crispy coating on the chops.
Be sure to get plenty of flour on in this last coating, then shake them a
little and place in a pan with about a half inch of oil.
Be sure the oil is hot, but not too hot or the chops will cook too fast.
You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side.
Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9″x 13″ baking dish.
Sauté the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger.
Bring to a boil then reduce to low and simmer for about 5 minutes.
Watch this carefully because it will foam and might boil over.
Pour 1/2 of the glaze over the pork chops.
Flip them over and pour the other 1/2 over the other side.
Place uncovered in a preheated 350 degree oven for about 20-25 minutes.
This sets the glaze and finishes them to be sure they are cooked through.
<><><><><><><><><><><><><><><><><><><><><>
{6} Breaded Ranch Pork Chops, submitted by Angie in Kentucky
3 pork chops, 3/4 inch thick (with the bone)...
1/2 cup flour
1 egg
1 tablespoon milk
1 tablespoon mayonnaise
1/2 cup dried breadcrumbs, unseasoned
1 (1 ounce) packet ranch dressing mix
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons canola oil
In a medium sized bowl, place the flour.
In a second bowl, mix egg, milk and mayonnaise until well blended.
In a third bowl, mix breadcrumbs and salad dressing mix (or spices of your choice).
Dip the pork chops, individually, in the flour and shake off the excess.
After flouring, dip in egg mixture and immediately dredge in breadcrumbs until the pork
chop is well-coated; set aside.
When all three pork chops are breaded, melt 1 tbsp butter in the bottom of a small baking
dish in the microwave.
Add 1 Tbsp oil.
Place the pork chops in the baking dish and bake at 425°F for 15 minutes.
After 15 minutes remove from oven.
Remove pork chops to a plate.
Place second tbsp of butter and oil in the dish and allow to melt.
Place pork chops back into the dish, turning them over as you do so.
Bake for an additional 15- 20 minutes.
Serve with boiled potatoes and green beans.
<><><><><><><><><><><><><><><><><><><><><>
{7} Cheesecake Cherry Cookies, submitted by Sam in Colorado
1/2 cup butter, softened
1 (3 ounce) package cream cheese, room temperature
1 egg, separated
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 teaspoon salt
1 cup powdered sugar
1 cup all-purpose flour
1 cup graham cracker crumbs (about 5 whole graham crackers)
1 (20 oz) can cherry pie filling
In a medium bowl, cream butter, cream cheese, egg yolk, vanilla,
lemon zest and salt until fluffy. Gradually mix in
powdered sugar, then the flour to make stiff dough.
Cover bowl with plastic wrap and place in the fridge to chill for
about 2 hours.
Remove from fridge and preheat oven to 325 degrees.
Shape dough into small one inch balls.
Beat egg white until foamy.
Dip balls in egg white then roll in graham cracker crumbs.
Arrange cookie dough balls
about 2 inches apart on ungreased cookie sheet and make a depression
in the middle of each cookie with your
thumb.
Bake for 1215 minutes, until cookies begin to brown on the bottoms.
Remove cookies from baking sheet and let
cool. Fill depression with a teaspoon of pie filling
(or as much as you can fit on each cookie).
<><><><><><><><><><><><><><><><><><><><><>
{8} Peach Upside Down Coffee Cake, submitted by Harold in New York
Topping:
2 medium ripe peaches sliced thin, can use canned
1/2 cup brown sugar
1/2 cup unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cake:
1 15.25 oz. box yellow cake mix
1 cup water
1/2 cup Vegetable oil
1/4 cup all-purpose flour
3 large eggs
1 large ripe peach may use canned, finely diced
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Cake:
Preheat oven to 350º F and lightly grease a Bundt pan with butter or non-stick spray.
Add cake mix and cinnamon to a bowl or mixer, mix in water and oil.
One at a time, beat in eggs, letting each be incorporated and then adding another.
Add in vanilla extract and mix.
Dice peaches get tossed in flour in a separate bowl. Once coated, fold into batter.
Topping:
Whisk sugar, butter, cinnamon and nutmeg together on the stove over medium-high heat in a pot.
Once you bring it to a boil you'll cook just until it's caramelized and golden.
You don't want it to burn so stir frequently.
Pour sauce into your greased Bundt pan, place sliced peach on top.
This is the top of the cake.
You'll then pour the cake batter over top.
Place Bundt pan in oven and bake for 45-50 minutes, or until a toothpick comes out clean when stuck in center.
Let cool 15 minutes before flipping the cake over onto a serving platter.
<><><><><><><><><><><><><><><><><><><><><>
{9} Cucumber Dip with Herbs, submitted by Nick in Florida
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup finely shredded cucumber, well drained
1/2 cup KRAFT Shredded Swiss Cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced fresh garlic
1/4 tsp. salt
Mix all ingredients until well blended; cover.
Refrigerate at least 2 hours or until ready to serve.
<><><><><><><><><><><><><><><><><><><><><>
{10} Glazed Chicken Wings, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
4 Tbsp. soy sauce, divided
2 Tbsp.. lemon juice, divided
1 Tbsp. mixed fresh ginger root
12 chicken wings, cut at the joints, tips removed
2 Tbsp. honey
2 Tbsp. olive oil
Combine half of the soy sauce, half lemon juice and ginger. Pour over chicken.
Put in fridge for 30 min. Combine remaining ingredients, put in wok and brown chicken.
Pour off oil. Add honey mixture cook another 5 minutes over high heat cook uncovered 5 min.
<><><><><><><><><><><><><><><><><><><><><>
{11} Come Back for More Cranberry Cake, submitted by Rosemarie in rural Kansas City
3 eggs
2 Cups sugar
3/4 Cup unsalted butter, softened and cut into chunks
1 tsp. vanilla
1-2 Tbsp. kirsch cherry liqueur (optional)
1 tsp. salt
2 Tbsp. milk
2 Cups flour
2 1/2 Cups cranberries (1 bag - rinsed and picked over)
Preheat oven to 350 Lightly grease a 9 x 13" pan
Beat eggs and sugar together for 5-7 minutes
The eggs will increase in volume quite a bit, streaming into ribbons when you life the beaters.
They will also turn a pale yellow.
Add butter and vanilla.
Kirsch is optional but the contrast of the cherry flavor with the cranberries is heavenly
Beat for 2 more minutes.
Add milk and salt and mix for 30 seconds.
Stir in flour, blending well.
Stir in cranberries.
Bake at 350 for 45-50 minutes.
You may have to tent the top with aluminum foil if your oven starts to burn it - (mine did not - have made more than once).
Cool completely on rack before serving.
Recipe did not call for it but I sprinkled the top with a good amount of raw sugar (turbinado) before baking.
Also toasted, chopped sugared pecans add a nice touch and good flavor.
Serve with cool whip or whip cream if desired.
Enjoy!
It's an easy-to-make with a lot of flavor!
<><><><><><><><><><><><><><><><><><><><><>
{12} A Trick to Cook Birds, submitted by Sherril Gerard, Southern California (close to Disneyland) sherrilnbill@earthlink.net
I absolutely hate all the fuss and hours in the kitchen during the holidays. It is hot here in Southern California .
A couple of years ago I had a Chicago based culinary student staying with me that was working part time in a Hyatt Regency Hotel near the Orange County Airport. She learned a trick to cook the birds easily and she shared this info with all of us.
Simply take the turkey, place it in the sink and wash inside and out, rubbing it with your hands and pick out any pin feathers. Put it on a rack breast side down and put it in the oven and "SWEAT IT" at 225° for 1 and a half times the usually cooking time. Turn over with the breast side up for the last hour.
Most important - use NO Spices, NO salt, NO pepper, NOTHING. Sweating the turkey takes 1 and a half times the cooking but you can't believe the flavor you get, and the white meat is so moist, never dry. I take the neck, liver, etc. plus I purchase an extra wing or two and simmer them to make the packaged dressing (baked on the side) and the broth makes an easy gravy. What I usually do is get it all ready and put it in the oven at midnight when we go to bed. Or if I'm serving later I end up getting up and starting the oven in the middle of the night. It is done about 10 hours later.. You will have to adjust your timing based on the size of the turkey. Haven't had a disaster yet and the raves on the flavor, let me tell you…. is great - pure turkey flavor. Try it and let me know what you think.
<><><><><><><><><><><><><><><><><><><><><>
{13} Pumpkin Spice Dump Cake, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Cook Time: 50 minutes
Total Time: 1 hour
This cake is moist, rich and full of warm spice flavor.
Servings: 8
Ingredients
2 cans pumpkin - 15 oz
1 cup sugar
1 can evaporated milk - 16 oz
3 eggs
3 teaspoon pumpkin pie spices
1/2 teaspoon salt
1 box spice cake mix
3/4 cup butter, melted
Instructions
Preheat oven to 350 degrees.
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl.
Beat well.
Pour into greased and floured 9 x 13 inch glass pan.
Sprinkle cake mix over pumpkin.
Pour melted butter over all.
Bake for 50 to 60 minutes until knife inserted in center comes out clean.
######################################
Sweet Potato Crescents, submitted by Jodi in Jackson, MO, tigger63755@charter.net
https://www.tasteofhome.com/recipes/sweet-potato-crescents/
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska
TOTAL TIME: Prep: 30 minutes rising
Bake: 15 minutes
YIELD: 3 dozen.
Ingredients
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed
1/2 cup sugar
1/2 cup shortening
1 large egg
1-1/2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
1/4 cup butter, melted
Directions
In a large bowl, dissolve yeast in water; let stand for 5 minutes.
Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour.
Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds.
Roll each portion into a 12-in. circle; cut each into 12 wedges.
Brush with butter. Roll up from the wide end and place,
pointed end down, 2 in. apart on greased baking sheets.
Cover and let rise until doubled, about 40 minutes.
Bake at 375° for 13-15 minutes or until golden brown.
Remove from pans to wire racks.
<><><><><><><><><><><><><><><><><><><><><>
{14} Shrimp and Linguine Bake with Mozzarella Cheese, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: By Diana Rattray, Southern Food Expert, About.com
About: This shrimp and pasta bake is topped off with lots of melty mozzarella cheese. The shrimp is sautéed with vegetables and then baked with green onions, tomatoes, and peas and then baked with the cooked linguine or spaghetti.
Serve this easy dish with garlic bread and a tossed salad.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Ingredients
8 ounces linguine or spaghetti
1 to 1 1/2 pounds medium to large shrimp
3 cloves garlic, minced
1 teaspoon dried leaf basil
1 tablespoon. extra-virgin olive oil
1 tablespoon butter
2 to 3 tablespoons white wine or sherry, optional
1 can (14.5 ounces) diced tomatoes
1/4 cup sliced green onions
1 cup frozen green peas
kosher salt and freshly ground black pepper, to taste
6 to 8 ounces linguine, cooked and drained
1 to 1 1/2 cups shredded mozzarella cheese
freshly grated Parmesan cheese, optional
Directions
Fill a large saucepan with about 2 quarts of water.
Add about 1 1/2 teaspoons of salt and place the pan over high heat.
Bring the water to a boil and add the pasta.
Cook the pasta following the package directions for al dente pasta.
Peel and devein the shrimp.* In a small bowl, toss shrimp with garlic and basil.
Refrigerate while linguine is cooking.
Cook linguine in boiling salted water following the package directions.
Spray a 1 1/2-quart baking dish with nonstick cooking spray.
Spoon half the tomatoes into the baking dish; top with linguine.
Heat oven to 350 F.
In the same pot that you cooked the linguine in or a skillet, melt butter with olive oil over medium heat.
Add sliced green onions; cook for 1 minute.
Add shrimp mixture, peas, wine, salt and pepper and the remaining tomatoes; cook for 1 to 2 minutes.
Pour the shrimp mixture over linguine in the baking dish then top with the mozzarella cheese.
Bake for 20 minutes.
Serve with freshly grated Parmesan cheese, if desired.
*Peel the shrimp and run the tip of a small, sharp knife down the back of the shrimp.
Pull the dark vein out or scrape it out with the tip of the knife.
########################
Slow Cooker Chicken Thighs, submitted by Gary Birdsall in San Antonio, Texas, gary..birdsall@att.net
Source: Recipe courtesy of Food Network Kitchen
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-chicken-thighs.html?oc=linkback
About: Soy sauce, honey, garlic and ginger (along with the natural juices of the chicken) become irresistible sauce to serve over chicken thighs and rice. If you like a thicker sauce, simply add cornstarch at the end and cook a little longer.
Total Time: 6 hr 55 minutes
Prep: 10 minutes
Inactive: 10 minutes.
Cook: 6 hours 35 minutes
Yield: 6 to 12 servings
Special equipment: a 6-quart slow-cooker
Ingredients
Nonstick cooking spray
8 boneless skinless chicken thighs (2 to 2 1/2 pounds total)
1/3 cup honey
1/3 cup ketchup
1/3 cup low-sodium soy sauce
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
6 cloves garlic, peeled and smashed
One 1-inch piece ginger, peeled and minced
2 tablespoons cornstarch, optional
1 teaspoon toasted sesame seeds
Chopped scallions and cooked white rice, for serving
Directions
Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs.
In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano,
pepper flakes, garlic and ginger and pour over the chicken.
Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours.
Turn off the heat, uncover and let rest for about 10 minutes before serving.
The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside,
covered, to keep warm, then turn the slow cooker to high.
Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream.
Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes.
(The mixture must come to a boil to activate the starch and thicken the sauce.)
Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.
<><><><><><><><><><><><><><><><><><><><><>
{15} Apple And Pineapple Crisp, submitted by Charlie Burton in New York
4 cups sliced peeled apples
1 (8 ounce) can crushed pineapple
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup chopped pecans
1/3 cup melted butter or margarine
Preheat the oven to 350 degrees F.
Arrange the apple slices in a 9" x 9" baking dish that has been buttered.
Mix the undrained crushed pineapple and the lemon juice in a bowl.
Spread over the apples.
Combine the brown sugar, oats, cinnamon, nutmeg and pecans in a bowl and mix well.
Stir in the butter with a fork. Sprinkle over the pineapple layer.
Bake, covered with foil, for 30 minutes; remove the foil.
Bake for 10 to 12 minutes longer or until the top is crispy.
<><><><><><><><><><><><><><><><><><><><><>
{16} Ham and Bean Soup, submitted by Nora in Maine
Serves 6 to 8.
8 cups (64 ounces) chicken or turkey stock
1/2 head cabbage, chopped
1 medium onion, chopped
2-4 cloves garlic, finely chopped
2 carrots, chopped
1-2 medium potatoes, peeled and cubed
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1 bay (laurel) leaf
2 cups chopped cooked ham
2 cans (15 oz each) cannelloni, white kidney,
or Great Northern beans, rinsed and drained
Salt and freshly ground pepper to taste
Combine the stock, vegetables, and herbs in a large pot and bring to a
boil over high heat. Reduce the heat and simmer covered until the
vegetables are tender, about 15 minutes.
Add the ham and beans and simmer covered for 30 minutes.
Adjust the seasoning with salt and pepper if needed.
<><><><><><><><><><><><><><><><><><><><><>
{17} Apple & Carrot Muffins, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
These hearty apple-carrot muffins make a great grab-and-go breakfast or snack.
Recipe yields 12 muffins.
INGREDIENTS
2 cups packed almond meal or almond flour (10 ounces)
1 1/2 cups old-fashioned oats (certified gluten free if necessary)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Optional mix-ins: 1/2 cup chopped walnuts (I used pecans), or raisins or chocolate chips
1/2 cup honey
3 eggs
6 tablespoons unsalted butter, melted
1 cup grated Granny Smith apple (about 1 1/2 apples)
1 cup peeled and grated carrots (about 3 carrots)
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit.
Line a 12-cup standard muffin tin with paper muffin cups
(I didn't because I have full faith in my muffin pan, but use them if you're uncertain).
In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
In a separate bowl, whisk together the honey, eggs and butter.
Whisk in the grated apple and carrots.
Pour the mixture into the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling each to the brim.
Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
Store leftover muffins in an airtight container in the fridge or freezer.
If you like them warm, reheat them on low power in the microwave.
<><><><><><><><><><><><><><><><><><><><><>
{18} Southern Pecan Praline Cake, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Cake:
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup canola or coconut oil
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans
Butter Pecan Glaze
14 oz. can sweetened condensed milk
3 Tbsp. butter
1/2 Cup chopped pecans
Directions
Cake:
Preheat oven to 350°.
Grease or spray a 9 × 13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans..
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
<><><><><><><><><><><><><><><><><><><><><>
{19} Pumpkin Bars, submitted by Betty Richling, lrischling@hotmail.com
Beat until fluffy:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 16 oz can pumpkin
Stir together:
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp cloves
Mix dry ingredients with egg mixture. Spread in ungreased 15 x 10 x 1" pan.
Bake 350 degrees for 25-30 minutes.
<><><><><><><><><><><><><><><><><><><><><>
{20} Pig Pickin' Cake, submitted by Muriel, Muriel@wenells.us
Recipe By: ONLINE BLOG
Yield: 9 x 13 pan
Ingredients:
FOR THE CAKE:
1 box mix yellow cake mix
1 stick unsalted butter, softened, 1/2 cup
1 can mandarin oranges, drained, 14 ounce can
1/2 cup mandarin orange juice, reserved, from when you drain the can
4 large eggs
1 teaspoon vanilla extract
FOR THE TOPPING:
1 box vanilla instant pudding mix
1 20 ounce can crushed pineapple, juice reserved
1/2 cup powdered sugar
4 ounces cool whip, half of a regular tub
extra slices mandarin oranges, for garnish
Directions:
Preheat oven to 350. Spray a 9 x 13 baking dish with nonstick cooking spray.
For the cake, combine cake mix, butter, 1/2 cup juice from the mandarin oranges,
eggs, and vanilla. Beat for 3-4 minutes on medium high.
Add drained oranges and stir until combined.
Pour batter into prepared baking dish and bake for about 20 to 25 minutes.
Remove from the oven and cool completely.
Once cake is cool blend juice from drained pineapples with the vanilla pudding mix.
Stir in powdered sugar. Then mix in with whipped topping.
Finally, stir in drained pineapple.
Spread frosting on cooled cake. Optional: Top with slices of mandarin oranges.
This is an amazingly light cake. Light flavor, but good. We liked.
Not a heavy dessert.
I do not use cool whip, so guessed at amount and made real whipped cream.
Good. Simple enough too.
<><><><><><><><><><><><><><><><><><><><><>
{21} Really Chocolate Cake, submitted by Vicki in Sarasota, vw13@comcast.net
Ingredients
3 ounces unsweetened baking chocolate
1/3 cup strong coffee
3/4 cup butter
2-1/4 cups packed brown sugar
2 eggs
1 teaspoon real vanilla
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup strong coffee
Instructions
Melt chocolate in 1/3 cup coffee over very low heat, stirring constantly.
When melted, set aside to cool slightly.
In a mixing bowl cream butter and brown sugar.
Add eggs one at a time and beat well. Add vanilla and blend in chocolate.
Beat well.
Combine and fork-sift dry ingredients and add alternately with 1 cup coffee,
mixing just enough to combine, by hand or on lowest mixer speed.
Pour batter into two well-buttered 9-inch cake pans lined with buttered waxed paper.
Bake at 350º F for 30 minutes, or until a toothpick inserted in the center comes out clean.
Do not remove cake too soon or it will fall. Cool 10 minutes in pan, then remove and cool on rack.
(Layers are fragile; handle carefully.) Frost with Dark Chocolate Frosting.
Dark Chocolate Frosting:
3 ounces unsweetened chocolate
4 tablespoons butter, at room temperature
4 cups sifted confectioners' sugar
1/4 teaspoon salt
1/3 to 1/2 cup strong coffee
1 teaspoon vanilla
Instructions
Melt chocolate in a double boiler. Add butter and stir until blended.
Pour into a mixing bowl.
Beat in confectioners' sugar and salt alternately with a few drops of strong
coffee at a time until frosting reaches the proper consistency. Beat in vanilla.
<><><><><><><><><><><><><><><><><><><><><>
{22} One Pan Chicken with Bocconcini & Olives, submitted by Laurel in Australia, tomee@ozemail.com.au
Bocconcini: https://en.wikipedia.org/wiki/Bocconcini
serves 4
2 large chicken breast fillets
2 teaspoons dried oregano
1 tablespoon olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
400g can cherry tomatoes (14-1/2 oz.)
400g can diced tomatoes (14-1/2 oz.)
1 cup pitted mixed olives
189g (6..3 oz) bocconcini, coarsely torn
1/2 cup basil pesto
Cut each piece of chicken in half horizontally - sprinkle chicken with oregano - season.
Heat half of the oil in a large frying pan over med/high heat - cook the chicken for
two (2) minutes each side or until golden brown. Transfer to a large heatproof plate.
Heat remaining oil in the pan - add the onion and garlic and cook for one (1) minute or
until often softens. Add cherry tomatoes and diced tomatoes and bring to the boil.
Return chicken to the pan with the olives and bocconcini - reduce heat to medium/high
and cook for eight (8) minutes or until the chicken is cooked through and the sauce
is thickened slightly.
Serve drizzled with pesto.
<><><><><><><><><><><><><><><><><><><><><>
{23} Rainbow Layer Cake, submitted by Michele Ash, mlinnash@gmail.com
Yield: 16 servings
15.25 oz. white cake mix
4 Tbsp. self-rising flour
3 eggs (whole egg, not just egg white)
Water as called for on cake mix box
Oil as called for on cake mix box
3 Tbsp. lemon gelatin powder - NOT sugar free
3 Tbsp. strawberry gelatin powder - NOT sugar free
3 Tbsp. orange gelatin powder - NOT sugar free
Lemon Buttercream Frosting:
1/4 cup Crisco (or more butter)
3/4 cup butter - softened
3 Tbsp. lemon juice
1/4 cup lemon curd
2 tsp. lemon zest
6 cups confectioner's sugar - sifted - or more as needed
Cake: Preheat oven to 350 degrees. Generously grease and flour three 9-in. round baking pans or use parchment paper to line pans, spraying paper with non-stick spray.
Prepare cake mix batter according to package directions, substituting three whole eggs for egg whites.
Divide evenly among three bowls (about 1 2/3 cups batter for each bowl).
Stir one flavor of gelatin into each bowl until blended.
Pour each into a prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
Cool in pans 10 minutes before removing to wire racks; remove paper.
Cool completely. Spread frosting between layers and over top and sides of cake.
Frosting: In a large bowl, cream shortening and butter with electric mixer until light and fluffy.
Add half of lemon juice, all of zest and lemon curd; beat well.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, if icing is dry, add additional juice, curd or milk and beat at
medium speed until light and fluffy. Or add more sugar as needed for proper consistency.
Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Allow to warm to room temperature and re-whip before using..
Reserve at least 1 1/2 cups of frosting. Ice cake, using about 3/4 cup icing between layers.
If you need to, take from the reserved frosting.
Whatever is left, divide into thirds - color each third with a different color: yellow (pale), orange (pale) and pink.
Use a piping bag and star tip and cover the top of the cake with the various colors, alternating colors.
Or simply pick one color to use for the decorating.
<><><><><><><><><><><><><><><><><><><><><>
{24} Caramel Apples, submitted by Diane in Bucks County, PA, dsg49@aol.com
14-16 small tart apples
1 recipe caramels (see recipe below)
1 cup chopped nuts (optional)
14 to 16 wooden skewers
Wash and dry apples; remove stems. Insert wooden skewer into the stem end of each apple.
Place apple on a baking sheet covered with plastic wrap.
Prepare caramel recipe as directed, except do not pour mixture into pan.
Working quickly. dip each apple into hot caramel mixture in saucepan; turn to coat.
If desired, dip bottoms of each apple into chopped nuts.
Set on cling baking sheet, chill, if desired, for up to two days
Caramels:
1 cup butter
1 16-oz package (2 1/4 cups) packed brown sugar
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 tsp vanilla
Line an 8 x 8 x 2inch or 9 x 9 x 2 inch baking pan with foil, extending foil over edges of pan..
Butter the foil. Set aside. In a heavy 3-quart saucepan melt butter over low heat.
Add brown sugar, half-and-half or cream, and corn syrup; mix well.
Cook and stir over medium high heat until mixture boils.
Clip a candy thermometer to the side of the pan.
Reduce heat to medium; continue boiling at a moderate, stirring frequently, until the thermometer registers 248 degrees F., firm ball stage (45 to 60 minutes.) Remove saucepan from heat; remove thermometer.
Stir in vanilla. Quickly pour the mixture into the prepared pan.
When firm, use foil to lift out caramels from pan. Use a buttered knife to cut into 1-inch squares.
Wrap each piece in plastic wrap. Makes 2 pounds (64 pieces.)
Variation: Add chopped nuts to buttered-foiled pan, before adding the caramel mixture.
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.
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
Posted by: "Jodi Thompson" <tigger63755@charter.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment