Chicken and Biscuits
Chicken and Biscuits1/2 large onion, chopped
1 1/2 tsp butter
4 cups cooked chopped chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheese
6 frozen biscuits, thawed
Preheat oven to 350. Grease a 11x7 pan. Heat butter in skillet over med high heat until melted. Saute onions until tender. Combine onions, soup, sour cream, and milk in bowl. Mix well. Spoon into baking dish. Bake for 15 minutes. Remove from oven. Sprinkle with 3/4 cup cheese. Arrange biscuits in a single layer over top. Sprinkle with cheese. Bake until biscuits are golden brown - about 20 minutes.
Chiles Rellenos Puffs
Chiles Rellenos Puffs1 1/2 cups water
1/2 cup butter
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs -- beaten
3/4 cup shredded Monterey Jack cheese -- (3 ounces)
3/4 cup shredded Cheddar cheese -- (3 ounces)
2 cans Old El Paso Chopped Green Chiles -- (4.5 ounce) drained
Heat oven to 400 degrees Fahrenheit. Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradaully stir in beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full.
Bake for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
Per Serving (excluding unknown items): 109 Calories; 7g Fat (61.3% calories
from fat); 4g Protein; 6g Carbohydrate; trace Dietary Fiber; 70mg
Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1 Fat.
Source:
Sue Tyner, Tustin, Calif. America's Greatest Cheese Recipe Award Winner, 41st Pillsbury Bake-Off® Contest, 2004
http://www.ilovecheese.com/recipe.asp?recipe=Chiles+Rellenos+Puffs
Creamy Pineapple Pie
Creamy Pineapple PiePineapple Layer
1/3 cup sugar
1 Tbsp. cornstarch
8 ozs. crushed pineapple -- undrained
Cream Cheese Layer
8 ozs. cream cheese -- softened
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup milk
1/2 tsp. vanilla
1 9 inch pie shell -- unbaked
1/4 cup chopped pecans
Combine sugar, cornstarch and pineapple in a small saucepan. Cook over medium heat, stirring constantly until thick and clear. Set aside to cool.
In a mixing bowl, blend cream cheese, sugar and salt. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla (mixture may look slightly curdled). Spread cooled pineapple layer over bottom of pie shell. Top with cream cheese mixture; sprinkle with pecans. Bake for 10 minutes at 400°F; reduce heat to 325°F and bake for 50 minutes. Cool.
6-8 servings
Source:
"The Country Cooking Recipe Collection Prize-Winning Pies"
Fruit Punch
Fruit Punch1 can frozen orange juice -- (6 oz.)
2 cans frozen limeade -- (6 oz. each)
1 can frozen lemonade -- (6 oz.)
1 can pineapple juice -- (46 oz.)
1 pint cranberry juice cocktail
2 cups cold water Ice cubes -- (2 to 4)
2 quarts ginger ale -- chilled
1 quart plain soda water
chilled Fruit ice ring
Mint leaves
Empty frozen juices, pineapple juice, cranberry juice and cold water into a large container. Let stand until frozen juices are thawed. Stir well. Pour mixture into punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water. Top with fruit ice ring and sprigs of mint. Makes 30 servings.
Fruit ice ring: Use any combination of lime, lemon or orange slices. Arrange in a pattern on the bottom of an 8-inch ring mold. Add water to cover fruit. Freeze. Complete filling mold and freeze. To unmold, loosen
ring by dipping bottom of mold into warm water. Float on top of punch and
garnish with mint leaves.
Source:
"Favorite Recipes: 35 Years Of Kansas Prizewinners From The Wichita Eagle"
Per Serving (excluding unknown items): 36 Calories; trace Fat (0.6%
calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 5mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.
Caramel Butter Pecan Cake
Caramel Butter Pecan Cake1 cup shortening
2 cups sugar
4 eggs
2 1/2 cups flour -- plus 2 TBSPN sifted
6 Tablespoons cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1/4 cup pecans -- chopped
CARAMEL FILLING
3 cups sugar -- divided
3/4 cup milk
1 egg -- beaten
1/2 cup butter -- softened
BUTTERCREAM FROSTING
1/3 cup butter -- softened
3 cups powdered sugar -- sifted
2 Tablespoons half & half
1/2 teaspoon vanilla
Preheat oven to 350 degrease. Grease & flour 3 - 9" round cake pans.
Beat together shortening & sugar in large bowl until light & fluffy. Add eggs, one at a time, beating well after each addition.
Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour into prepared pans.
Bake 20-25 minutes or until wooden pick inserted in centers comes clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges & remove to racks to cool completely.
FILLING: Place 1/2 cup sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups sugar, milk, egg, & salt in medium bowl, stir in butter. Add to carmelized sugar. Cook over medium heat, stirring occasionally or until candy thermometer registers 230 degrees, about 15-20 minutes, cool 5 minutes. Stir with wooden spoon until well blended & thickened.
FROSTING: Beat butter in large bowl until creamy. Gradually add powdered sugar alternately with half & half, beating until light & fluffy. Add additional 1 TBSP of half & half if necessary for desired consistency. Stir in vanilla.
TO ASSEMBLE CAKE:
Spread tops of layers with Caramel Filling, stack on cake plate. To make basket weave design on side of cake, spoon one-fourth to one third of the Buttercream Frosting into pastry bag fitted with ridged decorator tip. Make horizontal strips made earlier and also at bottom of
cake. Each short strip starts at the edge of one vertical strip crosses over next strip & ends of next vertical strip.
Replace ridged decorator tip with star tip & pipe any remaining frosting
around top of cake. Sprinkle with pecans.
Per Serving (excluding unknown items): 10602 Calories; 419g Fat (35.0%
calories from fat); 82g Protein; 1671g Carbohydrate; 12g Dietary Fiber;
1532mg Cholesterol; 4430mg Sodium. Exchanges: 19 Grain(Starch) ; 4 Lean
Meat; 1 1/2 Non-Fat Milk; 79 1/2 Fat; 91 1/2 Other Carbohydrates.
Source:
"Country Cooking In Illinois 1993"
Crockpot Banana Cream Upside-Down Cake
Crockpot Banana Cream Upside-Down Cake3 egg whites
2 medium bananas, smashed to equal 1 cup
1/2 plus 2 cups water
1 (18.25 ounce) box yellow cake mix (do not make as directed on box)
1 (3-1/2 ounce) box banana cream, cook-and-serve pudding mix, dry (do
not make as directed on box)
Preheat a slow cooker on HIGH. Spray the cooker with nonfat cooking spray.
In a large bowl beat the egg whites with a mixer on high speed until
soft peaks form, about 1-2 minutes.
In a separate bowl, put the bananas. With the mixer beat on high until
the bananas are pureed. Put 1 cup of the pureed bananas in with the egg
whites. (Discard any extra banana mixture.) Add the 1/2 cup water and
the DRY CAKE MIX to the eggs and bananas. With the mixer beat together
for about 1-2 minutes, scraping the sides of the bowl now and then. The
batter will be thick.
In the prepared slow cooker stir together the DRY PUDDING MIX and the
remaining 2 cups of water. Stir until completely dissolved.
Pour the prepared cake batter and the pudding mixture into the slow
cooker. DO NOT STIR! Place a paper towel on top of the slow cooker.
Place the lid of the cooker on top of the paper towel to cover. Cook on
HIGH for 2 hours.
Place a large serving plate with an edge on it (so the sauce won't
overflow off the plate) upside down on top of the slow cooker. Holding
the slow cooker and plate firmly together, with both hands, carefully
flip the cake upside down. It will be steamy hot so be VERY CAREFUL! The
sauce will ooze down the sides of the cake.
Yield: 12 servings
Calories: 227; Fat: 4 gm; Cholesterol: 0 mg; Carbohydrate: 46 gm;
Dietary Fiber: 0g; Protein; 3 gm; Sodium; 359 mg.
Maraschino Party Cake
Maraschino Party Cake1/2 cup shortening
1-1/3 cups sugar
4 egg whites
1/4 cup maraschino cherry juice
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
16 maraschino cherries, chopped
1/2 cup chopped nuts
Frosting:
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/3 cup corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
additional maraschino cherries (optional)
In large mixing bowl, cream shortening and sugar.
Add egg whites and cherry juice. Mix well.
Combine the flour, baking powder and salt. Add to the creamed mixture
alternately with the milk. Stir in cherries and nuts.
Place the batter in two greased and floured 9" round baking pans. Bake
at 350 for 30-35 minutes or until a toothpick inserted near the center
comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool
completely.
For frosting, combine the sugar, egg whites, water, corn syrup and cream
of tartar in heavy saucepan over low heat or double boiler over
simmering water.
With a portable mixer, beat on low speed for 1 minute. Continue beating
on low over low heat until frosting reaches 160 F, about 8-10 minutes.
Pour into mixing bowl. Add vanilla. Beat on high until stiff peaks form,
about 7 minutes.
Spread between the layers and over top and sides of cake. Garnish with
cherries if desired.
from Reminisce Magazine
http://www.recipezaar.com/175813
Quick Chicken a la King
Quick Chicken a la King
From: Campbell's Kitchen | Prep/Cook Time: 15 minutes | Serves: 4
Ingredients:
1 tbsp. margarine OR butter
1/4 cup chopped green pepper OR red pepper
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 1/2 cups cubed cooked chicken OR ham
4 cups hot cooked rice
Directions:
HEAT margarine in saucepan. Add pepper and cook until tender.
ADD soup, milk and chicken. Heat through, stirring occasionally. Serve over rice.
TIP: For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done.
My Note: No rice? Serve over toast, it's really good.
Smoky Gorgonzola Muffin Rounds
Smoky Gorgonzola Muffin Rounds6 English Muffins -- split and toasted
1 tablespoon olive oil
10 ounces white mushrooms -- chopped
4 slices cooked bacon -- crumbled
1/8 teaspoon black pepper
1/4 cup sour cream
1/4 cup crumbled gorgonzola cheese
1 tablespoon fresh chopped parsley
1 tablespoon flavored breadcrumbs
Preheat broiler and place toasted muffins on a baking sheet. In a large
nonstick skillet, sauté mushrooms over medium-high heat for about 8 to 10
minutes or until tender and liquid is evaporated. Stir in bacon, pepper,
sour cream and gorgonzola cheese and cook until bubbly. Remove from heat.
Spoon about ¼ cup mushroom mixture onto each muffin half. Sprinkle with
parsley and breadcrumbs. Broil for about 5 minutes or until bubbly and
lightly browned.
Makes 6 appetizers.
Per Serving (excluding unknown items): 489 Calories; 46g Fat (84.4%
calories from fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 72mg
Cholesterol; 815mg Sodium. Exchanges: 0 Grain(Starch) ; 2 Lean Meat; 0
Non-Fat Milk; 8 Fat; 0 Other Carbohydrates.
Source:
"
"
Beef Medallions
Beef Medallions1 1/2 pounds center cut beef tenderloin
1/4 tsp each salt and pepper
1 1/4 cups beef broth
1 tbs tomato paste
1 tbs Wondra flour
2 tsp thyme
1/2 cup dry wine
1 tbs butter
4 oz pkg assorted mushrooms
Heat a skillet. Add meat and brown well on all sides. Remove to a cutting board and cut crosswise in 4 equal portions. Season both sides of meat with salt and pepper. Return meat to skillet and cook 6 min. or until done. Remove to a plate, cover to keep warm. Mix broth, tomato paste, flour and thyme, set aside. Add wine to skillet, boil 30 seconds. Add broth mixture and cook 2 min. or until thickened. Melt butter in separate skillet, add mushrooms, cook 4 min. or until browned. Stir into sauce. Serve with the meat. MAKES 4 SERVINGS.
Chocolate Chunk Pecan Bars
Chocolate Chunk Pecan BarsFor the crust:
1 1/2 cups flour
1/2 cup butter, softened
1/4 cup brown sugar, packed
For the Filling:
3 eggs
3/4 cup corn syrup
3/4 cup sugar
2 tbsp butter, mleted
1 tsp vanilla
1 pkg (11.5 oz) semi-sweet chocolate chunks
1 1/2 cups coarsely chopped pecans
Preheat oven to 350 F. Grease a 13 x 9 inch baking pan. Beat flour, butter, and brown sugar in a small mixing bowl until crumbly. Press into prepared baking pan. Bake for 12-15 minutes or until lightly browned. Beat eggs, corn syrup, sugar, butter, and vanilla in a medium bowl using a wire whisk. Stir in the chocolate chunks and the pecans. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool in pan on a wire rack. Cut into bars. Yield: 3 dozen bars.
Chocolate Coconut Bars
Chocolate Coconut Bars2 c. graham cracker crumbs
1/2 c. margarine, melted
1/4 c. sugar
2 c. flaked coconut
1 can ( 14 oz,) swt. condensed milk
1/2 c. pecans, chopped
1 ( 7 oz.) plain chocolate candy bar
2 T. creamy peanut butter
Combine the crumbs, margarine and sugar. Press into a greased 13 x 9 inch pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake bake at 350 for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set. Yields about 3 dozen.
Crockpot Banana Cream Upside-Down Cake
Crockpot Banana Cream Upside-Down Cake3 egg whites
2 medium bananas, smashed to equal 1 cup
1/2 plus 2 cups water
1 (18.25 ounce) box yellow cake mix (do not make as directed on box)
1 (3-1/2 ounce) box banana cream, cook-and-serve pudding mix, dry (do
not make as directed on box)
Preheat a slow cooker on HIGH. Spray the cooker with nonfat cooking spray.
In a large bowl beat the egg whites with a mixer on high speed until
soft peaks form, about 1-2 minutes.
In a separate bowl, put the bananas. With the mixer beat on high until
the bananas are pureed. Put 1 cup of the pureed bananas in with the egg
whites. (Discard any extra banana mixture.) Add the 1/2 cup water and
the DRY CAKE MIX to the eggs and bananas. With the mixer beat together
for about 1-2 minutes, scraping the sides of the bowl now and then. The
batter will be thick.
In the prepared slow cooker stir together the DRY PUDDING MIX and the
remaining 2 cups of water. Stir until completely dissolved.
Pour the prepared cake batter and the pudding mixture into the slow
cooker. DO NOT STIR! Place a paper towel on top of the slow cooker.
Place the lid of the cooker on top of the paper towel to cover. Cook on
HIGH for 2 hours.
Place a large serving plate with an edge on it (so the sauce won't
overflow off the plate) upside down on top of the slow cooker. Holding
the slow cooker and plate firmly together, with both hands, carefully
flip the cake upside down. It will be steamy hot so be VERY CAREFUL! The
sauce will ooze down the sides of the cake.
Yield: 12 servings
Calories: 227; Fat: 4 gm; Cholesterol: 0 mg; Carbohydrate: 46 gm;
Dietary Fiber: 0g; Protein; 3 gm; Sodium; 359 mg.
Holy Cow Cake
Holy Cow Cake1 devil's food cake mix
1 can Eagle Brand condensed milk
1 12 oz. jar caramel topping
6 Heath or Butterfinger bars, crushed
1 12 oz. carton Cool Whip
1 8 oz. pkg. cream cheese, softened
Bake cake as directed on package in a 9x13 cake pan.
Mix the milk with the caramel topping. Poke holes into the cake and pour
the mixture over it. Sprinkle with half the crushed candy bars.
Mix Cool Whip and cream cheese and spread over the cake. Sprinkle with
remaining crushed candy bars.
Chocolate Chunk Pecan Pie
Chocolate Chunk Pecan Pie3 eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp vanilla
1 cup pecan halves, coarsely choppped
3/4 cup semi-sweet chocolate chunks
1 unbaked 9 inch deep-dish pastry pie shell
Preheat oven to 350 F. Combine the egg, corn syrup, sugar, butter, and vanilla in a medium bowl using a wire whisk. Stir in the pecans. Sprinkle the chocolate chunks over the bottom of the crust. Pour the pecan mixture into the pastry shell. Bake for 50-55 minutes or until a knife inserted 2 inches from the center comes out with little bits of filling attached. Cool on wire rack for 2 hours. Refrigerate until serving time. Yield: 8 servings
Old Fashioned German Apple Cake
Old Fashioned German Apple CakeCAKE:
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 cup vegetable oil
2 cups sugar
2 eggs
1 cup walnuts, chopped
4 cups apples, peeled & grated
FROSTING:
1/4 cup sugar
2 Tablespoons cornstarch
1 cup milk
1 cup butter
16 ounces cream cheese
1 teaspoon vanilla
1/2 cup powdered sugar
Preheat oven to 350 degrees. Grease & flour three 8" cake pans.
Mix together flour, cinnamon & baking soda. Mix together oil, sugar &
eggs; add to flour, stirring well. Blend in walnuts & apples. Pour into
pans & bake 20-25 minutes or until tester inserted in the middle of cake
comes out clean. Cool.
FROSTING:
Combine together granulated sugar & cornstarch. Add milk gradually while
stirring; add butter. Cook in a double boiler, stirring constantly
until thick. Cool mixture.
In mixing bowl beat the cream cheese, vanilla & powdered sugar until
creamy. Add cooked mixture to cream cheese. Put frosting between each
layer of cake. Top 3rd layer of cake with frosting & decorate with
remaining frosting.
Per Serving (excluding unknown items): 9424 Calories; 653g Fat (61.0%
calories from fat); 114g Protein; 826g Carbohydrate; 28g Dietary Fiber;
1451mg Cholesterol; 4746mg Sodium.
Exchanges: 14 1/2 Grain(Starch) ; 10-1/2 Lean Meat; 4-1/2 Fruit; 1
Non-Fat Milk; 123-1/2 Fat; 34 Other Carbohydrates.
Source: Country Cooking In Illinois 1993
Soft Ginger Cookies w/Orange Glaze
Soft Ginger Cookies w/Orange GlazeCookies:
1 cup Buttermilk
2 tsp baking soda
3/4 cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3 3/4 cup all purpose flour
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
Glaze:
2 cup plus 1 Tbsp confectioners sugar
1 Tbsp butter (very soft)
1/4 cup orange juice
2 tsp grated orange zest
1/2 tsp vanilla extract
dash of salt
In a small bowl combine buttermilk and baking soda and set aside. They
will foam up. In a larger bowl combine oil, sugar, molasses and eggs and
beat until well mixed (about 1 minute). Add the buttermilk mixture and
blend. Sift together dry ingredients. Slowly add dry ingredients to wet
mixture. Let mixture stand 15 minutes.
Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto
oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when
touched with your finger. Do Not overbake. The cookies should be quite soft.
While cookies are baking combine glaze ingredients. Remove cookies to
wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for
each cookie. Let cool completely.
Transfer to trays and place in freezer to completely set if necessary or
to freeze for storage. Once frozen pack in tins in single layers
separated by wax paper. These freeze well.
From Cooking In Quilt Country by Marcia Adams.
Peach Upside Down Pudding
Peach Upside Down Pudding2 tbsp. maple or light corn syrup
3/4 lb. fresh peaches (or canned peaches), sliced
1/2 cup butter
1/2 cup sugar
2 eggs
1/2 tsp. baking powder
1-1/4 cups flour
A little milk
Grease a cake tin and put a round of waxed paper on the bottom. Spread
golden syrup over the paper and arrange the peach slices over the golden
syrup.
Cream the butter and sugar and beat in the eggs.
Sift together the baking powder and the flour and stir into the butter
and sugar mixture. Add enough milk to give a soft dropping consistency.
Spoon the mixture onto the peaches and bake in a 400 degree oven for 35
to 40 minutes or until well risen and brown. Turn the pudding upside
down and serve warm.
Serves 6.
Blue Cheese Sirloin (With Noodles)
Blue Cheese Sirloin (With Noodles)Makes: 6 Servings
3 tbs unsalted butter
3 oz crumbled blue cheese
1 tbs chopped chives
1 tsp steak seasoning
2 pounds sirloin steak
1/2 pound egg noodles
1 cup chopped green beans
1 cup grape tomatoes, quartered
Blend butter, blue cheese, and chives in bowl until creamy. Place on plastic wrap and shape into cylinder. Refrigerate until ready to use. Heat broiler. Sprinkle steak seasoning on both sides of sirloin. Coat broiler pan with nonstick spray. Broil sirloin 6 min. turn and broil another 6 min. or until done. Cook noodles and green beans in boiling salted water until tender. Drain and reserve. Remove steak to cutting board and cut in thin slices. Toss one quarter of the blue cheese butter with hot noodles, beans and tomatoes. Cut slices of remaining blue cheese butter onto each portion of steak.
Coconut-Pineapple Refrigerator Cake
Coconut-Pineapple Refrigerator Cake1 box yellow cake mix
1 can Eagle Brand milk
20 oz. can crushed pineapple
1 sm. pkg. Angel Flake coconut
8 oz. Cool Whip
Prepare 1 box yellow cake mix according to instructions. Bake in 9"x13" pan. While warm, puncture cake thoroughly with fork. Pour one can Eagle Brand sweetened condensed milk evenly on top of cake. Spread 1 can crushed pineapple over cake (do not drain). Sprinkle generously with coconut. Cool cake. Ice with Cool Whip. Refrigerate overnight.
Cherry Nut Bread
Cherry Nut BreadSource: Midwest Living
Makes 1 loaf (16 servings)
Prep: 15 minutes Bake: 1 hour
Ingredients
2-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/4 cups milk
3 tablespoons cooking oil
1/2 teaspoon almond extract
1 10-ounce jar (1 cup) maraschino cherries, well drained and coarsely chopped
2/3 cup chopped almonds
Directions
1. Lightly grease a 9 x 5 x 3-inch loaf pan and set aside.
2. In a large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder, and salt. In a small bowl, stir together egg, milk, cooking oil, and almond extract until well combined.
3. Add egg mixture to flour mixture all at once. Stir until just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.
4. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool in loaf pan on wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
Nutrition facts per serving: calories: 197 total fat: 6g cholesterol: 15 mg sodium: 163 mg carbohydrate: 32g
Apricot Ice Cream
Apricot Ice Cream1 cup unsweeted apricot puree
1 cup raw sugar
1 cup rich milk
1 teaspoon lemon juice
pinch of salt
1 cup heavy cream
Combine apricot puree, sugar, milk, lemon juice, and salt. Fold heavy
cream in mixture. Freeze.
Cream Cheese Brownie Pie
Cream Cheese Brownie Pie1 Pillsbury Refrigerated Pie Crust (from 15-ounce package), softened as
directed on package
1 (8-ounce) package cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-ounce) package Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe
Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans
Heat oven to 350 degrees F. Prepare pie crust as directed on package
for one-crust filled pie using 9-inch pie pan.
In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs;
beat until smooth. Set aside.
Reserve hot fudge packet from brownie mix for topping. In large bowl,
combine brownie mix, oil, 1 tablespoon of the water and remaining 2
eggs; beat 50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and
carefully spread cream cheese mixture over brownie layer. Top with
remaining brownie mixture; spread evenly. Sprinkle with pecans.
Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed
and crust is golden brown. If necessary, cover edge of crust with strips
of foil after 15 to 20 minutes of baking to prevent excessive browning.
(Pie may have cracks on surface.)
Place hot fudge from packet in small microwave-safe bowl. Microwave on
high for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge
over top of pie. Cool three hours or until completely cooled. Store in
refrigerator.
Yield: 8 servings
Per serving: 600 calories; 8 g pro.; 60 g carbohydrates; 36 g fat (14
sat.); 115 mg cholesterol; 370 mg sodium; 2 g fiber; 53 percent calories
from fat.
From: 1999 Pillsbury Bake-Off $1 Million Grand Prize Winner
Recipe by: Roberta Sonefeld of Hopkins, S.C.
Shared by: Peggy, Home Cooking Guide
http://homecooking. about.com/ library/archive/ blpie2.htm
Creamy Kielbasa and Potato Soup
Creamy Kielbasa and Potato Soup"A hearty and quick meal or side dish. If you desire a thicker soup
(I do), add a milk and flour mixture, and let simmer until desired
thickness. Enjoy!"
Original recipe yield: 4 servings.
Prep Time:10 MinutesCook Time:20 MinutesReady In:30 Minutes
4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
1 (10.75 ounce) can condensed cream of chicken soup
ground black pepper to taste
In a large pot over medium heat, combine potatoes, onion, celery,
beef broth, chicken broth, and water. Bring to a boil, then reduce
heat and simmer until potatoes are tender, 15 minutes. Stir in
sausage and condensed soup and continue to simmer until heated
though and slightly thickened. Season with pepper. Serve hot.
Servings Per Recipe: 4
Amount Per Serving
Calories: 535
Total Fat: 28.9g
Cholesterol: 63mg
Sodium: 2295mg
Total Carbs: 49.6g
Dietary Fiber: 4.1g
Protein: 19.4g
http://soup. allrecipes. com/az/CrmyKilbsndPttSp.asp
Peanut Butter Chip Cookies
Peanut Butter Chip CookiesYields: 42 servings
1/2 cup unsalted butter, softened
1 1/2 cups dark brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2/3 cup peanut butter
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups semisweet chocolate chips
2 cups chopped walnuts
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, cream
together the butter, brown sugar, white sugar, salt and peanut butter. Beat
in the eggs and vanilla. Combine the flour and baking soda; stir into the
batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds
of dough as large as two tablespoons onto the prepared cookie sheets.
Cookies should be at least 2 inches apart. If batter is crumbly, roll
portions of dough into rough spheres between the palms of your hands.
Flatten cookies down by 1/3 using the bottom of a glass. Bake for 10 to 12
minutes in the preheated oven, until well risen and brown. Do not overbake
they will firm up a little as they cool. Allow cookies to cool on baking
sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe Source: MichaelsRecipeCollectors yahoo group
Southern Sour Cream Cookies
Southern Sour Cream Cookies1/3 cup shortening
2/3 cup sugar
1 egg
1/4 tsp baking soda
1 2/3 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1/2 cup nuts
1/4 tsp cinnamon
1 tbsp sugar
Preheat oven to 400 F. Grease cookie sheets. Beat shortening until light and fluffy. Graduallly add the first amount of sugar. Beat well. Add the egg. Sift the dry ingredients. Add alternately with the sour cream. Add the nuts. Drop onto prepared cookie sheets using a tablespoon measure. Press the cookies flat using a bottom of a drinking glass that has been dipped in sugar. Stir together the second amount of sugar and the cinnamon. Sprinkle the flattened cookies with the cinnamon/sugar mixture. Bake for 10 to 12 minutes.
Pecan Pie
Pecan Piefrom River Road Recipes IV...
Warm Welcomes
INGREDIENTS:
6 eggs
2 cups dark corn syrup
1 cup sugar
1 cup packed dark brown sugar
1/4 cup (1/2 stick) butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1-1/2 cups pecan pieces
2 unbaked (9-inch) pie shells
TO PREPARE:
Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan mixture evenly into the pie shells. Bake at 350 degrees for 1 hour. Remove the pies to a wire rack to cool.
Candy Shop Fudge
Candy Shop Fudge1 pound bittersweet chocolate - or -
2 pkgs (8 oz each) semisweet chocolate,
coarsely chopped
1 can (14 oz) sweetened condensed milk
1 cup walnuts, coarsely chopped
1 tsp vanilla extract
1/8 tsp salt
Line 8 x 8 metal baking pan with plastic wrap. Smooth out as many wrinkles as possible. In a heavy 2-quart saucepan, heat the chocolate and undiluted condensed milk over medium-low heat until the chocolate melts. Stir constantly. Remove saucepan from heat. Stir in the walnuts, vanilla, and the salt. Do Not Overmix. Spoon the chocolate mixture into the prepared pan. Spread evenly. Refrigerate until firm. Remove fudge from the pan. Cut the fudge into bars. Yield: about 36 pieces.
CRAB AND PORK WONTONS (WITH GINGER)
CRAB AND PORK WONTONS (WITH GINGER)1/2 pound crab meat, broken into pieces
1/2 pound ground pork
1/2 cup chopped scallion
1/4 cup chopped mint leaves
1 tbs grated ginger
1 tbs soy sauce
1 tbs dark sesame oil
cornstarch
52 wonton wrappers
1 egg, beaten
8 cups vegetable oil
1 cup sweet red chili sauce
Toss together first 7 ingredients in bowl. Dust a baking sheet with cornstarch, set aside. Arrange wonton wrappers on a work surface and place 1 tsp. filling in center of each. Brush wrappers around filling and out to edge with egg. Bring to opposite corners of wonton together to form a triangle. Press edges together to seal. Arrange on baking sheet. Heat oil in saucepan. Fry wontons until golden brown and cooked through. Transfer to paper towels to drain. Arrange cooked wontons on a platter. SERVE WARM OR AT ROOM TEMP WITH CHILI SAUCE ON THE SIDE FOR DIPPING. Makes 52 Wontons.*
Cheese and Mushroom Bread
Cheese and Mushroom Bread1/2 (8-oz.) loaf French bread, unsliced
1/3 c. mayonnaise
1 c. shredded mozzarella cheese
2 Tbsp. Parmesan cheese
2 Tbsp. chopped green onions
2.5-oz. jar sliced mushrooms, drained
Slice bread in half lengthwise.
In small bowl, combine remaining ingredients. Spread mixture evenly over bread halves.
When ready to barbecue, place bread directly on grill, 4 to 6 inches from medium coals. Heat 5 to 10 minutes or until bread is crisp and cheese is melted.
Makes 8 servings.
OVEN METHOD: Heat oven to 375 degrees. Prepare bread as directed above. Bake for 10 to 12 minutes or until bread is crisp and cheese is melted.
Calories: 190 per 1/8 of recipe
Crusted Filet Mignon with Asparagus
Crusted Filet Mignon with AsparagusSource: Cooking Light magazine
INGREDIENTS
1 teaspoon bottled minced garlic
1/2 teaspoon olive oil
1/2 teaspoon salt
12 ounces fresh asparagus, trimmed
1 tablespoon cracked black pepper
2 teaspoons brandy
1/2 teaspoon garlic powder
Four (4 ounce) beef tenderloin steaks (about 1 inch thick)
Cooking spray
METHOD
Preheat broiler.
Combine minced garlic, olive oil, 1/4 teaspoon salt, and asparagus in a large bowl, tossing gently to coat. Combine 1/4 teaspoon salt, pepper, brandy, and garlic powder; rub evenly over steaks.
Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness. Steak can be grilled.
Yield: 4 servings (serving size: 1 steak and 3 ounces asparagus)
Facts per Serving Calories: 269 Fat: 12g Carbohydrates: 5g Cholesterol: 95mg Sodium: 367mg Protein: 35g
Baked Spaghetti
Baked Spaghetti3/4 of a one pound box of spaghetti
I jar (approx. 32 oz. of any spaghetti sauce
1 lb. ground beef
small onion
1 small jar or can of drained mushrooms
1/2 small green pepper
1 package (1 cup) shredded mild cheddar cheese
1 package (2 cups) mozzarella cheese
Brown ground beef with onion and green pepper. Drain well and set aside. Cook spaghetti as directed, drain and set aside. Add ground beef and mushrooms to spaghetti sauce and simmer 20 minutes.Spray an oblong casserole dish ( I think mine is 8 1/2" x 11") Layer half of the spaghetti and half of the spaghetti sauce. Sprinkle cheddar cheese over it. Add the other half of the spaghetti and spaghetti sauce. Sprinkle the mozzarella cheese over all. Bake covered at 350 for 40 minutes. Uncover and bake until the cheese is a light golden brown, usually 5-15 minutes.
Yankee Potato Salad
Yankee Potato Salad2-1/2 lbs Idaho potatoes
6 hard-boiled eggs
4 slices bacon, fried (reserve grease)
3 celery stalks, chopped
1 medium onion, chopped
1 tsp. salt (or to taste)
2 tsp. pepper (or to taste)
1 cup mayonnaise
2 large dashes malt vinegar
1 dash paprika
Peel potatoes, chop into approximately 1-inch cubes, and boil for 20-25
minutes or until tender. If you are adept, you can cook the eggs in the
same pot while the potatoes simmer. Fry the bacon until crisp and retain
the drippings. Peel and chop the eggs, drain the potatoes and mix with
eggs. Mix all the other ingredients (including bacon drippings) together
(except paprika). Gently mix with potatoes and eggs. Top with a
sprinkling of paprika and crumbled bacon. Like many potato salads, this
is better if chilled for several hours or overnight before serving.
Source: Hungry Monster
http://www.joycesfinecooking.com/Potatoe%20Recipes/yankee_potato_salad.htm
Almond Plum Kuchen
Almond Plum KuchenRecipe By :Contest Winner from Country Woman
Serving Size : 12 Preparation Time :0:00
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup ground almonds
1 tablespoon grated orange peel
3/4 cup cold butter or margarine
FILLING:
3 eggs
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup ground almonds
1 tablespoon grated orange peel
1/2 teaspoon baking powder
7 cups quartered fresh plums -- (7 to 8)
TOPPING:
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup butter or margarine -- softened
1/2 cup sliced almonds
In a bowl, combine the first four ingredients; cut in butter until the
mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. x
2-in. baking dish. Bake at 375° for 15 minutes.
Meanwhile, in a mixing bowl, beat eggs and sugar until thick and
lemon-colored, about 5 minutes. Stir in flour, almonds, orange peel and
baking powder. Arrange plums over crust; pour egg mixture over plums.
Combine the first three topping ingredients; sprinkle over filling. Top
with almonds. Bake for 40-45 minutes or until golden brown. Yield: 12
servings.
Source:
"http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=10156"
Per Serving (excluding unknown items): 354 Calories; 14g Fat (34.5%
calories from fat); 8g Protein; 52g Carbohydrate; 2g Dietary Fiber; 63mg
Cholesterol; 85mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 2 1/2 Fat; 2 Other Carbohydrates.
NOTES : Meet the Cook: You'll find this dessert both easy and very tasty.
Everyone who tries it comments on how the orange and plum flavors go
together so well and complement each other. We like it best when it is
served warm with ice cream. -Norma Enders, Edmonton, Alberta
Beef and Broccoli
Beef and BroccoliA quick dinner idea! Beef and Broccoli is delicious over rice or oriental noodles.
Makes 4 (1 cup) servings
Prep Time: 10 minutes
Cook Time: 15 minutes
1 tablespoon vegetable oil
3/4 pound thin beef strips, trimmed
2 cups fresh broccoli florets (or 1 16-oz. bag frozen)
1 package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1. Heat oil over medium-high heat in a large skillet. Add beef strips; cook and stir 3 to 4 minutes; add broccoli.
2. Combine gravy mix, water and black pepper. Pour over beef mixture. Stir and bring to boil. Cover and simmer 5 to 8 minutes or until broccoli is tender.
Optional: Add 1/4 teaspoon McCormick® Ground Ginger and 1 cup sliced fresh mushrooms.
Nutrition Information per 1 serving Calories: 193 Sodium: 403 mg
Fat: 9 g Carbohydrates: 7 g Cholesterol: 58 mg Fiber: 1 g
Protein: 21 g
Stuffed Kielbasa
Stuffed KielbasaSubmitted by: Theresa
Original recipe yield: 4 servings.
Prep Time: 15 Minutes Cook Time: 20 Minutes
1 (16 ounce) package kielbasa
1 (7.6 ounce) package roasted garlic flavored instant mashed
potatoes
1/2 cup shredded mozzarella cheese (optional)
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Add kielbasa and boil for 8 to 10 minutes to reduce the amount of fat; drain. Prepare mashed potatoes according to package instructions.
Cut kielbasa into 4 equal portions, then split each lengthwise so that they lay flat but are still attached. Layer each sausage with mashed potatoes. Top with grated cheese.
Bake in preheated oven for 10 to 12 minutes, or until heated through and cheese is melted.
Servings Per Recipe: 4
Amount Per Serving
Calories: 603
Total Fat: 33.1g
Cholesterol: 84mg
Sodium: 1703mg
Total Carbs: 51.4g
Dietary Fiber: 3.9g
Protein: 24.1g
Banana Chocolate Chocolate Chip Muffins
Banana Chocolate Chocolate Chip MuffinsThis muffin is scrumptious, our favorite chocolate muffin. The bananas give it a tender moistness and the nuts and chocolate chips are just right. This may be a little indulgent for breakfast but we’re sure they won’t go to waste.
Yes, this muffin is as good as it sounds—--a chocolate muffin with chocolate chips and walnuts with the added flavor and moistness of ripe bananas. This is a great mid-morning snack. It’s a fairly sweet muffin but not as sweet as a cookie or cake and still maintains its muffin character. Keep this recipe.
1-3/4 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
2/3 cup semisweet chocolate chips
Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
Bakers note: The burst of heat in the initial high temperature helps dome the muffins.
Courtesy of
The Prepared Pantry
Oatmeal Toffee Cookies
Oatmeal Toffee Cookies3/4 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 cups toffee baking bits
Preheat oven to 300F. Line cookie sheets with parchment paper. In a
medium bowl, cream together the butter and brown sugar. Stir in the
egg and vanilla until smooth. Sift together the flour, salt and
baking soda, stir into the creamed mixture. Then stir in the rolled
oats. Finally, stir in the chopped candy bar pieces.
Drop dough by rounded tablespoons onto the prepared cookie sheets,
and flatten slightly. Bake for 10 to 18 minutes in the preheated
oven. Cookies will have a dry appearance when finished baking.
Recipe source: AbakersDelight yahoo group (vicky hunt)
Honey Dijon Chicken with Whole Grain Brown Rice
Honey Dijon Chicken with Whole Grain Brown RiceSERVES: 4
RECALCULATE SERVINGS:
PREP TIME: 35 Minutes
COURSE: Main Dish
INGREDIENTS
3 cups UNCLE BEN'S® Natural Whole Grain Brown Rice (30 minute cook)
Non-stick cooking spray
1/2 tsp. salt
2 cups mushrooms chopped
1 lb Chicken breast boneless
1 Tbsp. Honey
3 Tbsp. Dijon Mustard
1 Tbsp. Balsamic vinegar
1 tsp. tarragon
3 cups broccoli chopped
1 clove garlic minced
1 onion(s) medium sized, chopped
INSTRUCTIONS
1. Cook rice according to package instructions.
2. Heat large skillet with cooking spray, over medium high heat and add the chicken.
3. Cook chicken 3-5 minutes until chicken is brown and partially cooked.
4. Add broccoli, mushrooms, onion, and garlic, cook 4-5 minutes until vegetables are tender yet still crisp.
5. Stir in rice, mustard, honey, vinegar, tarragon, salt and pepper.
6. Cook 2-3 minutes until well blended.
Coconut-Lime Pudding Cake
Coconut-Lime Pudding CakeFrom Food Network Kitchens
2 tablespoons unsalted butter, softened, plus a bit for the pan
3/4 cup granulated sugar
1/4 cup all-purpose flour
3 large eggs at room temperature, separated
1/2 cup limeade concentrate, thawed
3/4 cup canned unsweetened coconut milk
1/4 teaspoon fine salt
Toasted coconut, for garnish, optional
Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave.
Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.
Know-How: Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom.
Italian Doughnuts
Italian Doughnuts1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
Yield: 18 doughnuts
Beef Gyros
Beef Gyros1/2 cup beef broth
2 Tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried oregano
dash of pepper
1 lb boneless beef sirloin steak cut into thin strips
2/3 cup ranch dressing
1 tsp sugar
5 gyro style pitas
2 cups chopped lettuce
1 cup chopped tomatoes
1 small cucumber, peeled and sliced
1 small red onion, sliced
In resealable plastic bag, combine the first 6 ingredients, add beef. Seal bag and turn to coat. Refrigerate for up to 24 hours.
In small bowl, combnine ranch and sugar. Refreigerate until serving. Drain and discard marinade. In a skillet, sprayed with non stick spray, saute beef for 3-4 minutes until no longer pink. Serve on pitas with lettuce, tomatoes, cucumber, and onion. Drizzle with dressing.
Chocolate Covered Peanut Butter Balls
Chocolate Covered Peanut Butter Balls1 (12 oz.) pkg peanut butter chips
1/2 c. peanut butter
1/4 c. butter
1/2 c. milk
2 c. graham cracker crumbs
1 c. finely chopped peanuts
1 (24 oz.) pkg. chocolate bark or chocolate suitable for dipping
Combine peanut butter pieces, peanut butter, butter and milk in microwave-safe bowl.
Heat in microwave on high approx. 3 minutes, stirring occasionally. Peanut butter pieces should be melted and mixture should be smooth. Add graham cracker crumbs and chopped peanuts to melted peanut butter mixture. Mix well. Shape mixture into balls about the size of a small walnut or buckeye. Place on wax paper lined baking sheet. Cover and chill in refrigerator 1 hour. Melt chocolate in double boiler over hot water or in glass bowl on a warming tray turned on high. Dip peanut butter balls in the melted chocolate. Place ball back on wax paper sheet. Store in refrigerator until chocolate is firm. Balls can be placed in a covered container and kept in refrigerator. Makes about 2-1/2 dozen.
