Sorry I'm late sending these. I was just finishing up breakfast this morning, hubby says, I'm going to take your truck by the dealer and see what he can do for us. I'd already spotted what I wanted. A 2013 Ford Escape, 28,000 miles, fully loaded, leather heated seats (YIPPEE), and about 5 hours later, I'm driving this puppy. I've gone back twice for more instructions. Yes, folks, cars today are smarter than we are. LOL
Theresa shares her bi-monthly recipe round robin.
{1} Better Than Christmas Cake, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
facebook: http://www.facebook.com/#!/profile.php?id=578064083
[Recipe courtsey of David Venable, QVC]
Yield: 20 servings
2 (5.1-oz) packages instant vanilla pudding mix
3-3/4 cups milk
1/4 cup dark rum
1/2 tsp ground nutmeg
2 cups whipped topping
1 (15.25-oz) box dark chocolate cake mix
1 (7-oz) package snickerdoodle cookies, roughly crushed
Fit your stand mixer with a paddle attachment.
Add the vanilla pudding mix, milk, rum, and nutmeg to the mixer bowl and mix until thick.
Pour into a medium-size bowl and press a piece of plastic wrap against the surface to prevent
a skin from forming. Refrigerate for at least 2 hours, or until completely cold.
Place an oven rack on the second lower level and preheat to 350°F.
Lightly grease and line 2 (10" x 15" x 1") cookie sheets with parchment paper, trimming any excess paper.
Set aside. Make the cake according to the package directions and then pour the batter onto the prepared
cookie sheets, evenly dividing the mixture between both sheets. Bake for 15–17 minutes.
Cool the cakes on cooling racks. When completely cool, cut each chocolate cake into 3 3" strips lengthwise.
(There will be a 1" strip left in each cake that will be used to fill any gaps. Try not to eat it!)
Remove the pudding from the refrigerator, peel away the plastic wrap, and fold in the whipped topping.
Spread 1/3 of the pudding mixture evenly onto the bottom of a 9" x 13" serving dish.
Arrange a layer of chocolate cake on top, completely covering the pudding.
Add another 1/3 of the pudding mixture, spreading evenly.
Arrange another layer of chocolate cake and finally add the last 1/3 of the pudding.
Top the cake with the crushed snickerdoodles.
Crumble any remaining chocolate cake in your hands and sprinkle it on top.
Cover with plastic wrap and refrigerate for 6 hours, or overnight.
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Frozen Cheesecake Bites, submitted by Theresa, careese-forever@hotmail.com
66 Servings
Prep: 1 hour + freezing Bake: 40 min. + freezing
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar, divided
1-1/2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon salt
4 eggs, lightly beaten
9 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/2 cup graham cracker crumbs
1/2 cup milk chocolate English toffee bits
Line the bottom of a 9-in. springform pan with parchment paper; coat
paper and sides of pan with cooking spray. Set aside. In a large
bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until
smooth. Add eggs; beat on low speed just until combined. Pour into
prepared pan.
Place on a baking sheet. Bake at 325° for 40-45 minutes or until
center is almost set. Cool on a wire rack for 10 minutes. Carefully
run a knife around edge of pan to loosen; cool 1 hour longer. Cover
and freeze overnight.
Remove from the freezer and let stand for 30 minutes or until easy to
handle. Meanwhile, in a small saucepan over low heat, melt chocolate
with cream; stir until blended. Remove from the heat. Transfer to a
large bowl; cover and refrigerate until mixture reaches spreading consistency,
stirring occasionally.
In a small bowl, combine cracker crumbs and remaining sugar.
Using a melon baller, scoop out 1-in. balls of cheesecake; place on
parchment paper-lined baking sheets. Top each with a heaping teaspoonful
of chocolate mixture. Sprinkle crumb mixture over half of the balls and
toffee bits over the remaining balls. Cover and freeze for 2 hours or
until firm.
Yield: 5-1/2 dozen
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Old Fashioned Glazed Ham, submitted by Theresa, careese-forever@hotmail.com
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/old-fashioned-glazed-ham-recipe.html
3/4 cup Dijon mustard
1/2 cup light brown sugar, plus more for sprinkling
2 teaspoons chopped fresh thyme leaves
1 (14-pound) cooked and smoked cured ham, shank end
3/4 cup pineapple juice
20 canned pineapple rings
1/2 cup maraschino cherries
Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze.
Pour the pineapple juice into the bottom of the pan.
Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice.
Remove the ham from the oven.
Turn oven to 400 degrees F.
Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center
of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered,
and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let
rest for 15 minutes before slicing.
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Roasted Brussels Sprouts with Cranberry Orange Marinade, submitted by Theresa, careese-forever@hotmail.com
PREP: 10 minutes (plus 1-2 hours to marinate)
COOK: 35 minutes
SERVES: 4-6
1 pound Brussels sprouts
1 cup cranberries
3 tablespoons maple syrup
2 tablespoons cranberry juice
2 tablespoons orange juice
1 tablespoon extra virgin olive oil
1?2 teaspoon Frontier® Organic Cinnamon
1?2 teaspoon Frontier® Sea Salt
Zest from 1 orange
Before baking, marinate Brussels sprouts for 1 to 2 hours.
Prepare Brussels sprouts by cutting the stem off and slicing in half.
In a bowl, combine the Brussels sprouts and cranberries.
In a separate bowl, whisk together the maple syrup, orange and cranberry juice,
olive oil, cinnamon, sea salt and zest.
Pour over Brussels sprouts and toss until coated. Cover and set aside.
While Brussels sprouts marinate, preheat oven to 425 degrees.
When oven is ready, spread Brussels sprouts in a single layer in a roasting pan.
Pour any remaining marinade over the Brussels sprouts.
Roast for 30 to 35 minutes until the Brussels sprouts are tender and slightly charred.
Serve warm.
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{2} PHILADELPHIA Sweet Potato Cheesecake Bars, submitted by Claudette in CA
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped PLANTERS Pecans
1 cup plus 2 Tbsp. sugar, divided
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) sweet potatoes, well drained, mashed
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. crushed red pepper
4 eggs
2 cups JET-PUFFED Miniature Marshmallows
HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides.
Mix cracker crumbs, nuts, 2 Tbsp.
sugar and butter; press onto bottom of prepared pan.
BEAT cream cheese, remaining sugar, potatoes, vanilla, spices and crushed
pepper with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
BAKE 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows.
Cool cheesecake completely.
Refrigerate 4 hours.
HEAT broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat,
1 to 2 min. or until marshmallows
are golden brown. Use foil handles to remove cheesecake from pan before cutting into bars.
kraft kitchens tipsSIZE WISEThe flavor profile of a favorite sweet potato side dish is captured
in this irresistible cheesecake
that makes enough to feed a crowd.HOW TO SOFTEN CREAM CHEESEPlace completely unwrapped
packages of cream cheese
on microwaveable plate. Microwave on HIGH 15 to 20 sec. or just until slightly softened.
HOW TO BAKE CHEESECAKE IN SPRINGFORM PANSubstitute 9-inch springform pan for the 13x9-inch pan.
No need to line pan with foil. Prepare recipe as directed, increasing the baking time to 1 hour 20 min. to 1 hour
30 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool 10 min.
Top cheesecake with marshmallows; continue as directed. Remove rim of pan before serving cheesecake.
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{3} Macaroni Royale, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
8 oz uncooked elbow macaroni ( or other type of pasta)
1 carton (6 oz) whipped cream cheese with chives (or add chives to regular cream cheese)
2 lbs ground beef
2 large onions, sliced
2 cans (8 oz each) tomato sauce
4 1/2 tsp salt (I feel this is way tooo much)
1T sugar (why??? Didn't use)
1 egg
1c. (8 oz) sour cream…I used 1 1/2 cups
Cook macaroni according to package directions; drain.
Add cream cheese; toss until melted.
Transfer to a greases 9 x 13 x 2 baking dish
In a skillet cook ground beef and onios over medium heat until meat is no longer pink; drain.
Add tomato sauce, salt & sugar; mix well. Spread over macaroni mixture.
Combine egg & sour cream; spread over meat mixture.
Bake uncovered, at 350 for 45 min, or until lightly browned.
Yield 8-10 servings.
Taste of Home Ground Beef Cookbook
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{4} Thanksgiving Leftover Casserole, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Total Time: 55 minutes
Yield: 9-by-13-inch casserole
2 tablespoons butter
4 cups stuffing
4 cups (1 pound) sliced or shredded turkey meat, cooked
1 cup turkey gravy
4 cups mashed potatoes
2 cups green bean casserole
1/3 cup grated Pecorino Romano
2-3 cups cranberry sauce
DIRECTIONS:
Preheat oven to 350º F.
Butter a 9-by-13-inch baking dish. Spread half the stuffing in an even layer on the bottom.
Follow with half the turkey in an even layer. Drizzle 1/4 cup gravy over the turkey.
Spread half the mashed potatoes in an even layer over the gravy.
Follow with an even layer of green beans (all of them).
Repeat layers, but this time backwards: mashed potatoes, gravy, turkey, stuffing.
Finish with another 1/4 cup of gravy. Sprinkle cheese on top.
At this point, you can cover and refrigerate until ready. It'll keep for a week.
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake until cheese browns and stuffing gets crisp on top, about 25 minutes.
Top with remaining gravy and serve with cranberry sauce.
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Balsamic-Roasted Brussels Sprouts, submitted by Jodi in Jackson, MO, tigger63755@charter.net
http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced (If you can't find it, substitute bacon)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Directions
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan,
including some of the loose leaves, which get crispy when they're roasted.
Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper,
toss with your hands, and spread out in a single layer.
Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely
browned and the pancetta is cooked. Toss once during roasting.
Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.
Taste for seasonings, and serve hot.
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{5} Bacon-Topped Green Bean Casserole, submitted by Pam in Kentucky
1- 1/2 pounds fresh green beans, trimmed
1 cup boiling water
1/2 ounce dried wild mushrooms, such as morel, chanterelle, oyster, and/or porcini mushrooms
7 slices bacon (8 ounces), cut into small pieces
12 ounces cremini mushrooms, sliced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half-and-half or light cream
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or
until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking.
Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms.
Cover and let stand for 15 minutes.
In the same extra-large skillet cook bacon until crisp. Using a slotted spoon,
transfer bacon to a small bowl lined with a paper towel; crumble bacon.
Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings.
Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned,
stirring occasionally. Stir in garlic. Cook and stir for 1 minute more.
Remove from heat. Stir in green beans.
Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid).
Chop the mushrooms; add to green bean mixture.
For sauce, in a medium saucepan melt butter over medium heat. Stir in flour.
Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid
(discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half.
Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Remove from heat. Stir in rosemary, salt, and pepper.
(To serve today, omit Step 5 and continue as directed in Step 6.)
Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers.
Cover; chill for up to 24 hours.
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture.
Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly.
Top with bacon. Bake for 5 minutes more.
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{6} Peppermint Patty Stuffed Dark Chocolate Brownies, submitted by John in New York
20 Servings
Yield.. 15 Minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
1 bag York Peppermint Minis
7 ounces unsweetened baking chocolate, chopped
2 eggs or egg whites from 2 eggs
3/4 cup butter
1/4 cup water
1 cup sugar
1 tsp. vanilla
1- 1/3 cups flour
3/4 cup packed brown sugar
pinch salt
pinch cinnamon
Preheat oven to 350ºF
In a saucepan, heat water, butter, and chocolate. Stir on low heat until melted and combined.
Pour into large bowl.
Add both types of sugar to the chocolate mixture and combine using an electric mixer until fully incorporated.
Add eggs and vanilla and beat on medium speed for approximately 2 minutes.
Add in flour, salt, and cinnamon and mix on low until well combined.
Turn off mixer and stir in the bag of York Minis by hand. Mix well.
Pour batter into greased or sprayed 13 x 9 baking dish. Bake 22-30 minutes, or until fully cooked.
(A toothpick inserted into the middle will come out clear when they are done).
Take out of oven and let cool at least 10 minutes before cutting.
Cut into squares and enjoy!
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{7} Dandelion Jelly, submitted by Hilda in Kentucky, hpalfrey@mrtc.com
Pick dandelions in the early morning when they are still closed.
If you pick them later in the day when they are easier to see, you
won't want to wash them as well since the pollen will come off easier
so make sure you keep your fingers clean if this is the case.
Cut off stems as close to the flower as possible.
Some of the green underpart of the flower can be left on.
Maybe it will affect the flavor of the jelly, and maybe it will not.
I've only made this jelly twice with the green part left on and the
jelly was excellent. I don't bother cutting off the green part of the
flower. Measure the dandelions by pressing them down into your cup.
Boil equal parts water and dandelion blossoms for 5 minutes.
Drain off liquid through a jelly strainer bag.
No need to smash the flowers to get every last drop.
Just pick more flowers if you want more jelly.
At this point, you are going to have a hot mess that smells suspiciously
like you are cooking spinach and you will be wondering why anyone would
make jelly from such a disgusting mess.
To 3 cups of liquid add 1 package pectin and 1 1/2 teaspoons lemon juice.
(I used the Sure-Jell 1.75 oz premium fruit pectin.)Bring to rolling boil.
Add 4 1/2 cups sugar. Boil 3 to 5 minutes. At this point, your house will
smell wonderful and you will wish your batch was much larger.Pour in jars
and seal. Waterbath 5 mins.The original recipe states that you can add 10
drops of yellow food color to each batch for a nice golden honey color.
I did not add the coloring and the jelly was still a nice golden honey color.
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{8} Roasted Corned Beef with potato salad, submitted by Laurel in Australia, tomee@ozemail.com.au
Serving size: Serves 6
INGREDIENTS
2 tablespoons grainy mustard
3 tablespoons marmalade
juice of half a lemon
1 clove garlic, crushed
a good grind of pepper
2 tablespoons olive oil
1.2 kg corned beef
6 cloves
For the salad:
2 boiled eggs, peeled and broken into chunks
175g baby green beans, blanched
500g steamed new potatoes
½ cup whole egg mayonnaise
juice of half a lemon.
Preheat oven to 220°C.
Combine mustard, marmalade, lemon juice, garlic, pepper and olive oil in
a small bowl.
Make 6 small slits in the beef. Poke a clove in each. Smother with the marmalade mixture.
Place the beef in a baking dish.
Roast for 10 minutes. Drop the temperature to 140°C. Roast for a further 3 hours, basting occasionally.
Remove from heat and let rest, covered in foil, for 30 minutes. Serve with salad.
For the salad:
Place eggs, beans and potatoes in a bowl. Mix together mayonnaise and lemon juice and toss
through salad.
(I know most people usually like to 'boil' corned beef but this way of cooking is truly delicious
and I'd never boil it again!)
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{9} Cilantro Lime Drumsticks, submitted by Vicki in Sarasota vw13@comcast.net
Prep time: 10 minutes
Total time: 1 hour
Cooking spray
2 tbsp lime zest
1/4 cup fresh lime juice
1/4 cup honey or agave
1/2 cup chopped cilantro, plus additional for serving
1/2 white onion, finely chopped
1 large jalapeño, finely chopped
S&P to taste
8 chicken drumsticks
Lime wedges for serving
Chopped Scallions and Cilantro to decorate
Spray a baking sheet and set aside (I lined mine w/ foil)
In a large zip top baggie, mix all the ingredients up to lime wedges in bag, put
chicken legs in and seal bag, mixing it around to coat the drumsticks well.
Let it sit for 20 minutes up to overnight.
Take chicken out of marinade, place on prepared cooking sheet and bake at
425 35 to 40 minutes, turning over half way thru. Cook till cooked thru and golden in color.
Transfer to platter and sprinkle more fresh chopped cilantro and some chopped scallions
over. Serve w/ lime wedges.
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{10} Pioneer Woman Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries, submitted by Muriel, Muriel@wenells.us
Recipe By: Pioneer Woman
Serving Size: 12
Ingredients:
4 whole chicken breasts, skinless, boneless
to taste salt & pepper
olive oil, for drizzling
3 stalks celery, Inner light green stalks
2 ears fresh corn , I used a bag of frozen
1/4 medium red onion, finely diced
1 1/2 cups blueberries
3 tablespoons fresh dill, minced
4 tablespoons mayonnaise
4 tablespoons sour cream
1/4 cup half and half
1 whole lemon
1 teaspoon sugar, more to taste
additional salt & Pepper, to taste
3/4 cup crumbled feta cheese
Directions:
Place chicken breasts into large plastic storage bag.
Pound with a mallet or rolling pin to flatten to 1/4
inch uniform thickness.
Season chicken with salt and pepper.
Heat grill and drizzle chicken with olive oil. Grill chicken on both
sides until done, about 7 minutes per side.
(*Rotate halfway during grilling each side to ensure pretty grill marks.)
Remove from pan. Allow to cool.
With a very sharp knife, shave kernels off each corn cob. Combine with
the onion and celery. Set aside.
Mix together mayonnaise, sour cream, feta, and half and half.
Stir in sugar, squeeze in lemon juice, and add salt and pepper.
Stir, then taste. Add more salt if necessary; do not under salt.
Slice the chicken on the bias to create flat, randomly shaped pieces.
Throw into a bowl with celery, onion, and corn. Stir to combine.
Pour half the dressing over the ingredients and toss gently.
Add more as desired, but don't overcoat the salad, it should be light.
Then add the dill and gently stir.
At the end, toss in the blueberries to lightly coat them in the dressing.
Serve, then sprinkle individual helpings with feta.
I used frozen corn and l/2 of a chicken breast. The fillet was large.
So I used that to make a half batch and the two of us ate almost the whole
thing. It's delicious. I really liked it. And so did Rik. A keeper.
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{11} Italian Sausage Soup, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
1 1/2 # Italian Sausage (I use 2 rolls of 1# each)
2 cloves chopped Garlic (I use Garlic Powder)
1 lge Onion (chopped coarsely)
3 cans diced Italian Tomatoes
4 cans Beef Broth (I use 2 boxes)
1/2 tsp Basil
3 Tbls chopped Parsley
1 Green Pepper (chopped coarsely)
2 med Zucchini (halved and sliced)
5-8 oz Bow Tie Pasta
Grated Parmesan Cheese
Brown and drain fat from Sausage. Saute Garlic and onion with Sausage.
Stir in Tomatoes, Broth, Basil, Parsley, and Green Pepper. Simmer for 30 minutes.
Then add Zucchini and Pasta...simmering for about 25 minutes till Pasta is soft.
Sprinkle with Parmesan Cheese at serving.
Makes about 6 quarts
<><><><><><><><><><><><><><><><><><><><><> {12} Honey Glazed Carrots, Parsnips & Currants, submitted by Pat, pplummer@carolina.rr.com8 oz. carrots, peeled1 tbsp. sugar2 tbsp. currants2 tbsp. stone-ground mustard1 tsp. salt, plus more if needed8 oz. parsnips, peeled2 tbsp. unsalted butter2 tbsp. honeySoak currants in hot water to cover until softened and plump 10-15minutes. Drain and pat dry. (The carrots, parsnips and currants can beprepared a day ahead. Cover and store each separately in refrigerator).Cut the carrots into 2 inch long and 1/4 inch wide. Bring 2 quarts ofwater to boil and add 1/2 teaspoon salt and sugar. Add carrots andcook until just tender, about 6 minutes. Drain and pat dry. Repeat withparsnips cooking until just tender, about 2-3 minutes. Drain and pat dry.When ready to serve vegetables, melt the butter in a large skillet overmedium high heat. Stir in mustard, then add honey and stir well. Addcarrots and parsnips and toss until heated through, about 4 minutes.Add currants and toss 1 minute more. Taste, and add salt as desired.Serves 4.NOTE: When buying parsnips, usually found in the supermarket in theautumn and winter, choose small to medium parsnips. The larger onestend to be woody and tough. They resemble carrots but are creamybeige in color.
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{13} Fast Chocolate Pecan Fudge, submitted by Sally in Idaho, grandmasal@gmail.com
yields about 5 dozen
There's just something about fairs that makes us feel like kids again, and this
creamy Fast Chocolate Pecan Fudge recipe will certainly take you back to your childhood!
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
1 1/2 cups miniature marshmallows OR 16 large marshmallows, cut into quarters
1 1/2 cups (9 ozs) semisweet chocolate chips
1 tsp vanilla extract
1/2 cup chopped pecans
Line an 8-inch-square baking dish with aluminum foil, then coat with cooking spray.
In a medium saucepan over medium heat, bring milk, sugar, and salt to a boil.
Continue boiling 5 minutes, stirring constantly.
Remove from heat and add marshmallows, chocolate chips, vanilla and nuts.
Stir 1 to 2 minutes or until marshmallows and chocolate are melted and mixture is creamy.
Pour mixture into baking dish and let cool, then cut into 1-inch squares.
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Caramel Popcorn, submitted by Sally in Idaho, grandmasal@gmail.com
1 cup butter or margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
5 quarts popped popcorn
Heat oven to 250 degrees
Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
Boil without stirring 4 minutes. Remove from heat, stir in soda and vanilla.
Pour in a thin stream over popcorn, stirring to coat. Place in 2 large baking dishes.
Bake, stirring every 15 minutes for 1 hour.
Remove from oven and let cool completely before breaking into pieces.
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{14} Leftover Turkey Pot Pie, submitted by Mickie in Toledo, Ohio, schmitkin@buckeye-express.com
Servings: 12
2 c frozen peas & carrots
2 c frozen green beans
1 c sliced celery
2/3 c butter
2/3 c chopped onion
2/3 c flour
1 t salt
1 t pepper
1/2 t celery seed
1/2 t onion powder
1/2 t Italian seasoning
1 3/4 c chicken broth
1 1/3 c milk
4 c cubed turkey meat - light & dark meat mixed
4 9" raw pie crusts
Preheat oven 425. Place peas & carrots, green beans & celery in pan; cover w water,
bring to boil, simmer on med-low heat til celery is tender, 8 minutes.
Drain vegetables in colander set in sink set aside. Melt butter in pan on med heat,
cook onion til translucent, 5 minutes. Stir in 2/3 cup flour, salt, pepper,
Celery seed, onion powder & Italian seasoning; slowly whisk in chicken broth & milk
til the mixture comes to simmer & thickens.
Remove from heat; stir cooked vegetables & turkey meat in the filling until well combined.
Fit 2 pie crusts in bottom of 2 9" pie dishes.
Spoon half filling in each pie crust, top each pie with another crust.
Pinch roll top & bottom crusts together at edge
Of each pie to seal, cut several small slits in top of the pies with sharp knife to release steam.
Bake in preheated oven til e crusts are golden brown & filling is bubbly, 30 to 35 minutes.
If crusts are browning too quickly, cover pies with aluminum foil after about 15 minutes.
Cool for 10 minutes before serving.
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{15} Taco Chicken Wings, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
1/2 c flour
1 1/4oz taco seasoning mix
16 chicken wings-tips removed
6 T butter
1 c crushed corn chips.
Mix flour and taco mix in paper bag.
Add 2 0r 3 wingsat a time and coat well.
Melt butter in 15 1/2x10 1/2x1 in baking pan.
Place chicken in pan turning once to butter surfaces, then roll in corn chips and return
to baking pan and bake in 350o oven for40-45 min.
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{16} Ultimate Chicken Fingers, submitted by Diane in Bucks County, PA, dsg49@aol.com
3 boneless, skinless chicken breast (about 1 lb), cut crosswise into 1/2-inch strips
2/3 cup Bisquick mix
1/2 Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter or margarine, melted
Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
In 1-gallon resealable food plastic storage bag, mix Bisquick, cheese, salt, and paprika.
Dip half the chicken strips into egg; place in bag. Seal bag; shake to coat.
Place chicken on cookie sheet. Repeat to use up remaining chicken.
Drizzle butter over chicken.
Bake 12-14 minutes, turning halfway through bake time with pancake turner,
until no longer pink in center.
Makes 4 servings
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Cheddar Biscuits with Old Bay Seasoning, submitted by Diane in Bucks County, PA, dsg49@aol.com
Topping:
1/3 butter, melted
1/4 tsp salt
1/4 tsp Old Bay seasoning
1/4 tsp garlic powder
1/4 tsp parsley flakes
Biscuits:
2 cups Bisquick mix
3/4 cup milk
1/4 cup butter, melted
1/2 cup shredded cheddar cheese (2 oz)
Heat oven to 425 degrees F. In small bowl, add all topping ingredients and stir together;
set aside. In medium bowl, add all biscuit ingredients and mix well until dough forms.
Drop dough by 8 spoonfuls onto ungreased cookie sheet.
Bake 16-18 minutes or until biscuits are golden brown.
Immediately brush hot biscuits with topping. Serve warm.
Makes 8 biscuits
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{17} Newfoundland Cheese Biscuits, submitted by SunDance in Sterling, VA, sundnz@comcast.net
1 container Maclaren's Imperial Cheese in the red tub (available from www.canadianfavorites.com or 8 oz container of any very sharp cold packed cheddar cheese)
1/2 lb butter
1 1/2 cups flour
1/2 tsp to 1 Tbs to taste of cayenne
1 tsp worcestershire sauce
4 cups rice krispies cereal
Pre-heat oven to 350
Combine all the ingredients. Perhaps mix the cheese with the butter in a food processor,
then add the rest and process again except for the rice krispies - stir in by hand.
Place heaping teaspoonsful of batter on cookie board, lightly greased.
Flatten each biscuit with the tines of a fork moistened in cold water.
Bake app 12 mins until beginning to crisp on sides and top.
Cool on cookie sheet.
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{18} Marge's Cranberry Mold, submitted by Rosemarie in Kansas City,
1 medium orange, quartered
1 pkg. raw cranberries
2 T sugar (or more)
2 pkg. sugar-free jello (I like cranberry or orange)
1 1/2 C boiling water
1 C cold water
Put rind of orange in food processor and add cranberries.
Chop to medium coarse texture. Dissolve jello in boiling water.
Add sugar When totally dissolved, add cold water
Combine with fruit, pour into mold and chill.
OR pour into square pan and cut into squares to serve
I like to use small ring molds and put a dab of mayonnaise in the center
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{19} Almond Joy Fudge, submitted by Nance Ward in Highgate, Vermont
for the Fudge Layer:
1 1/2 cups milk chocolate Hershey's Kisses, unwrapped
1 1/2 cups chocolate candy melts (like Wilton or Almond Bark)
1 – 14 oz can sweetened condensed milk
Coconut Layer:
1 – 14 oz bag sweetened shredded coconut
1 cup powdered sugar
1/2 cup + 1 tbsp. sweetened condensed milk
Chocolate Candy Layer:
20 whole raw almonds
1 cup chocolate candy melts (like Wilton or Almond Bark)
Prepare a 9×9-inch baking dish by lining it with parchment paper and lightly
spraying with non-stick cooking spray. Set aside.
In a medium saucepan over low heat, stir together the Hershey's Kisses, the
chocolate melting candy, and the whole can of sweetened condensed milk until
melted and smooth. The mixture should start to pull away from the edges of the pan.
Scrape fudge into the prepared baking dish and set aside.
In a large bowl, mix together the 1/2 cup + 1 tbsp. sweetened condensed milk, the
coconut, and the powdered sugar. It's best if you can use a stand mixer for this, as it
really takes some "elbow grease" to mix it together thoroughly. If you choose to mix
by hand, be aware, the mixture may appear dry at first, but as you continue to "work"
the coconut, the consistency will improve.
Spread out a piece of parchment or wax paper that is approximately the size of the 9×9
inch dish. Scrape out the coconut mixture onto the paper. Use a rubber spatula or clean
hands to press the coconut into a square the size of the dish.
Invert the coconut square on top of the fudge and gently press down.
Spread the almonds evenly over top of the coconut layer.
Microwave the remaining melting chocolate for one minute.
Stir until smooth and pour as evenly as possible over the almonds.
Use a rubber spatula to gently sp read the chocolate in an even layer.
Let fudge cool completely to set, about 4-6 hours at room temperature or an hour in the refrigerator.
Cut into 1 inch squares to serve. (I found that inverting the dish onto a cutting board and cutting
from the bottom, the soft layer, down to the hard chocolate layer made the cutting a little less messy.)
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{20} Tex-Mex Baked Spaghetti Squash for 2, submitted by Judy in Brooksville, Florida, J731I@aol.com
1. 3 oz cooked chicken breast cut into chunks
2. 1 medium Spaghetti squash
3. 1 T EVOO
4. 1 C kidney beans, drained & rinsed
5. 1 C fresh salsa
6. 3T fresh coriander, chopped
7. 1/2 C shredded Cheddar cheese
8. sea salt & pepper
9. 1 T chili flakes (optional)
Preheat oven to 425 & line baking sheet with parchment.
Cut squash on half. rub inside with EVOO & sprinkle & pepper.
Place face down on baking sheet & bake for 25-30 minutes.
The edges on the inside should be a bit browned & shreds should form easily with a fork.
Meanwhile toss the chili flakes with the cheese & stir the fresh coriander into the salsa.
When the squash is ready remove from oven & let stand for 5 minutes.
Turn oven to broiler setting. Fully shred the squash leaving the shell intact, you will be stuffing it.
Transfer the squash to a mixing bowl, stir in the salsa mixture, followed by the beans & chicken.
Divide mixture & stuff each shell, top with shredded cheese.
Place back on the same baking sheet & broil until bubbly & browned, 3-4 minutes.
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{21} Cranberry Bread, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
2 cups flour
1/2 t. baking soda
1 cup sugar
1 1/2 t. baking powder
1/2 t. salt
Mix the above well.
In a separate bowl mix:
1 egg -- beaten
1/2 cup orange juice -- plus 1 tablespoon
2 T. melted butter
2 T. hot water
1/2 cup chopped nuts
1 1/2 cups halved cranberries
Preheat the oven to 350.
Mix the dry ingredients well. In a separate bowl mix the wet ingredients.
Pour the wet into the center of the dry ingredients. Beat with a wooden spoon.
Add the nuts and cranberries.
Pour into a greased & floured pan, bake 60 minutes (till toothpick comes out clean).
Let cool 10 minutes, remove and cool on a wire rack.
Laura uses a regular size loaf pan. She usually doubles this recipe and makes two.
NOTE: I doubled this recipe and made it 11-20-14. I baked it in my stoneware pan
and my smaller glass pan. 60 minues was just right. I used chopped pecans.
This is GOOD. If you would like it sweeter, I'd suggest using dried cranberries.
The batter is very thick, I needed to spoon it into the pans as it was too thick to pour.
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{22} Crockpot Stuffing, submitted by Ruth in Calgary, Ab. Canada, brownro@shaw.ca
Ingredients
1 pound sausage (optional) Use oil to cook onion)
1 medium onion, diced
2-3 celery stalks, chopped
6 cups white bread (toasted & cubed)
6 cups wheat bread (toasted & cubed)
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
½ teaspoon pepper
14.5oz reduced sodium chicken broth
2 eggs, beaten
Instructions
In a skillet over medium heat, cook the sauce, onion, and celery until sausage is cooked through.
In a large bowl, combine the toasted bread cubes, salt, poultry seasoning, sage and pepper.
Stir in sausage, onion, & celery mixture. Combine broth and eggs; add to bread mixture and
toss to coat.
Transfer to a slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours
Serving size: 8
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