Toffee Almond Crunch
Ingredients:
1 cup walnuts, chopped well
¾ cup brown sugar
½ cup butter
1 cup semi-sweet chocolate chips
Directions:
Sprinkle walnuts on bottom of a greased 9×9 inch pan.
Combine sugar and butter in a saucepan.
Bring to a boil and boil for 7 minutes, stirring constantly.
Spread over nuts.
Sprinkle chips on top of hot sugar mix and nuts.
Spread melted chocolate with a knife to cover the top.
Refrigerate to set.
Cut into pieces before it is completely chilled. Or when set, it will crack apart as well.
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Ingredients
• 1 wide mouth, one-quart canning jar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups (12 ounces) Semi-Sweet Chocolate Morsels
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- ½ cup chopped walnuts
Preparation
Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients except walnuts in order listed above, pressing firmly after each layer. Seal with lid and decorate it by gluing a circle of fabric a little larger than the top of lid. Glue Sides down as needed then tie a ribbon around the edge of lid and tie a bow. Place walnuts in a baggie tied tightly with ribbon. Attach them to the bow by tying the ribbon to one of the ribbons beside the bow.
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Sweet and Salty Candied Popcorn
Sweet and Salty Good!
GIVING AS GIFTS?
Try inexpensive plastic, color-tinted treat bags. Fill, add a bow and tie on a cute ornament for a fast and friendly gift.
18 cups popped popcorn
4 cups salted peanuts
1 cup brown sugar (packed)
¾ cup corn syrup
¼ cup butter
½ tsp. baking soda
Preheat oven to 250º. Grease a large roasting pan and pour in the popcorn. In a large saucepan. mix brown sugar, corn syrup and butter. Stir almost constantly while bringing to a boil and continue to stir while boiling 6 minutes. Remove from heat and quickly add soda and vanilla. Mixture will become light and foamy. Pour immediately over the popcorn and mix it with 2 large wooden spoons or large utensils until well coated (careful, it will be hot). Bake for 1 hour, stirring well every 15 minutes. Cool completely before bagging, or serve warm in a bowl.
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Hot Buttered Rum Mix
Ingredients
1/2 cup (one stick) unsalted real butter, cut into chunks and softened
1 1/2 cups brown sugar
1 cup granulated sugar
2 tbsp cinnamon
1 tbsp nutmeg
1 tsp ground ginger
a pinch of ground dried clove
1 tbsp vanilla extract
Directions
Put all of the ingredients in the bowl and mix well or use a food processor and mix until everything has blended together.
Transfer the mixture to a jar (or jars) and store in the refrigerator until you are ready to use it or give as gifts.
If you are giving as gifts, print the recipe below or copy and cut it out to include with your gift.
Making Hot Buttered Rum:
Ingredients
1 1/2 ounces of rum (Some may prefer Bourbon Whiskey)
Hot buttered rum mix
Hot water
Directions
Pour the rum into a mug. Add a heaping tablespoon full of the hot buttered rum mix to the glass and pour the heated water on top of it. Stir and enjoy.
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By Lorraine Shoemaker
Spicy Golden Pepper Jelly
For all you culinary jelly adventurers, this pleasantly sweet and curiously hot jelly is a must try. This is a guaranteed delight for all you chili lovers out there! Make it as hot or mild as you prefer.
You will need the following fresh (preferably homegrown) ingredients:
3 large yellow bell peppers
1 to 4 serrano chile peppers (to taste)
1-1/2 cups 5% white distilled vinegar
7 cups sugar
1 package (3 oz.) liquid pectin
Yield:
About 7 half-pint jars
Before you began, be sure to put on plastic or rubber gloves and do not touch your face or eyes while handling or cutting hot peppers. The capsaicin oils can be quite painful to sensitive areas.
Wash all the peppers thoroughly; remove the stems and seeds from the peppers. Preserve the membrane of the hot peppers, as the remaining capsaicin is located there. Place the sweet and hot peppers in a blender or food processor, adding just enough vinegar to puree the peppers.
Now combine the pepper-vinegar puree and remaining vinegar into an 8-quart saucepan. Heat the mixture to a boil, then boil for at least 20 minutes to extract the prime amount of flavors and color. Remove from heat and strain (through a strainer lined with several layers of cheesecloth) into a large bowl. Add the strained pepper-vinegar juice back to the saucepan.
Stir in the sugar until well dissolved and return mixture to a boil. Next add the pectin, then return mixture to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off any foam, and fill into sterile jars- leaving 1/4-inch headspace. Wipe the rims of the jars with a dampened clean paper towel. Tighten the lids and process. For safe and thorough canning instructions visit http://www.uga.edu/nchfp/publications/publications_usda.html . Happy canning!
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By Lorraine Shoemaker
The secret to stress free camping is in the planning and preparation. Think first of what type of camping you will be doing and where. Then, make a list of what you think you will need (there are several sites online to download a basic checklist). Make your master list as specific as possible. Then, set your list aside for a day and go over the list again- until you are sure you’ve included everything you will need.
Keeping in mind that you will have limited storage space, go back over your list and eliminate all kitchen gadgets. You’ll find that you will only use the most basic utensils and pots/pans- those time saving gadgets take up a lot of precious space.
Food is another area that takes up a lot of space. Most often you can find a grocery store close to where you are going. Keep groceries to a minimum while on the road. Remove foods you do take with you from bulky packaging and put them into plastic ziplock bags. You can use collapsible coolers as well.
Take a minimum of clothing, rolled up and put into a cloth or duffle bag. Many camping facilities have laundries on site or nearby.
Limit one gallon sized ziplock bag per person for toiletries and accoutrements.
Instead of books and full sized games, think Kindle, travel sized games and card games. Don’t bring movies and video games-you can do that at home. Tell stories and sing around the campfire, gaze at the stars – enjoy nature!
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By Lorraine Shoemaker
One essential aspect of a successful camping experience is delicious, simple meals. There are many interesting options so I deciced to include one for each meal.
This breakfast recipe has been a favorite at home as well as camping. Before leaving home, precook 1 pound of sausage and chop 1 med onion. Put in plastic baggies for easy storage. At cook time spray an aluminum foil cooking bag with Pam, sprinkle with salt and pepper (and spices of choice) and add a pat or two of butter to bag. Add the prepared sausage and onions to bag, add 1 bag shredded hashbrowns, 6-8 eggs lightly beaten, and 2 cups of shredded cheese. Close bag and mix by squeezing bag gently. Lay bag flat on medium hot grill. Cook to desired doneness about 10-15 minutes.
For lunch consider this simple pizza. Using flour tortillas, add tomato sauce, and toppings of your choice (leftovers work great) and sprinkle cheese on top. Cook in small frying pan with oil. These can be customized to each persons taste.
Dinner, after a long hard day of fun, should be hearty and easy to prepare. Make this cowboy casserole recipe even quicker by precooking (at home) 1/2 pound of bacon and crumble, brown hamburger and drain and chop onion. Place bacon, burger and onion in a plastic bag for later use. At cook time, cook onions until translucent, add precooked ingredients, stir in 2 cans of baked beans, and 1/3 cup BBQ sauce and bring to a boil. Reduce heat to medium low and place 1 can of buiscuits in a single layer over mixture. Cover and cook about 10 minutes or until done.
The fun part of most camping recipes is that they can be easily altered to fit individual preferences, so be creative and have fun. And after dinner it’s out to the campfire for those all-time favorites-Smores!
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Share a cup of Christmas tea.
With the holidays often comes bad weather and for some elderly folks who don’t easily get around, not much reason to venture out of the house. This is a perfect time to stretch your boundaries, jump out on that limb and go visit someone who could really use a lift.
Even with the best intentions, it is tough to do. ‘Suppose they want to be alone. Suppose they don’t even remember me’, you might think. You may be worried you will not be welcomed, while the recipient may be embarrassed by your kindness and not “dare” to bother you any further by even asking you in. You may need to be the bold one here. Have a little gift put together with a card and some bags of herb tea or packages of hot cider mix. Include at least one sugar free, caffeine free choice. Sugar Plum Fairy by Celestial Seasonings is a great cup of Christmas tea without sugar or caffeine. A gift might be an ornament, slipper socks, dried fruits and nuts or a homemade treat.
In being the bold one, be prepared to say, “May I come in and make you a cup of Christmas tea?” If you are not welcomed in, you might offer again, letting them know you have a some free time if they need any help with a holiday chore. If not, simply wish them a happy holiday. Likely, if they are not afraid, or afraid of bothering you, a warm and wonderful visit should be the result.
If I could know just how your feel, Or see your lonely side,
then I would come and sit with you, if only for a while,
Maybe you could tell me a good old story or two,
Maybe I could help you with a chore you have to do.
Perhaps I can share with you a little bit of me.
While perhaps the two of us could share a cup of Christmas Tea.
Recommended reading: A Cup of Christmas Tea by Tom Hegg and illustrated by Warren Hanson
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Antipasto means “before the meal” and is the traditional first course of a formal Italian meal. It varies with individual taste.
Auntie Mary’s Antipasto with Mosserella & Basil topped Tomatoes.
1 can tuna, packed in oil
1 clove garlic, minced finely
1 tbsp. olive oil
1 – 8 oz. can tomato sauce
2 oz. water
1 jar Gardinara Pickled vegetables (Not the Hot variety)
1 jar or can whole mushrooms
1 small jar dill pickle rounds
1 – 2 jars marinated artichoke hearts
1 sm. jar cocktail onions
1 jar pimento green olives, sliced in rounds
MARY SUGGESTS SERVING WITH:
Salami or other favorite meats and cheeses.
Sour dough french bread
Tomatoes
Sliced Mozzerella
fresh basil
Balsamic vinegar and olive oil
Drain all vegetables and rinse in colander, draining mushrooms separately and saving juice from pickled vegetables. Drain tuna and leave in can, set aside. In a saucepan, boil the mushrooms in the pickled vegetable juice for about 5 -7 minutes to enrich flavor, then drain. In a heavy frying pan over medium heat, saute minced garlic in olive oil. When golden, (Don’t burn the garlic) add tomato sauce and 1/4 can water. Let sauce cook 2-3 minutes to cook it down so it is not too juicy. Leave some juice though. You don’t want it dry. Stir in all the vegetables. Stir, cover and cook over medium heat 3 – 4 minutes. Push the vegetables aside and drop tuna in a corner of the pan. Spoon juice over the tuna and simmer a couple of minutes more. Now choose a pretty platter with sides to contain the juicy mixture. With a spatula, scoop the tuna mound into the center of the platter, leaving tuna whole. Spoon more juice over tuna. Arrange vegetables with sliced carrots around the tuna, like a “fence” or as Mary says, “Dress it up any way you like” . Make 1 – 2 days ahead; cover tightly and chill.
SERVING SUGGESTIONS:
Serve cold with salami and cheese or other meats along with sour dough french bread and any other appetizers your family enjoys. Mary likes to serve it with fresh tomatoes prepared this way: Slice tomatoes 1/4 in thick and arrange them on a platter. Place a slice of mozzerella cheese and a basil leaf on top of each tomato. Just before serving put a tiny bit of olive olive and a tiny stream of balsamic vinegar across the tops.
Mary cautions, “Don’t let them eat too much or they won’t eat your meal.”
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ingredients:
2 Lbs flank or skirt steaks
1 Onion, chopped
Kosher salt and freshly ground black pepper
Olive oil for the grill
Corn or flour tortillas
Marinade:
1 clove garlic, minced
1/2 Cup fresh cilantro leaves and stems, chopped finely
Jalapeño pepper, minced (optional, if you don’t like it spicy)
2 Freshly squeezed limes
1/2 Cup olive oil1 Teaspoon cumin
Freshly ground black pepper
Kosher salt (but go easy on it because you’ll salt the steak again just before putting it on the grill)
2 Tablespoons white vinegar
Directions:
Mash the garlic, (jalapeno if desired), cilantro, cumin, salt, and pepper into a paste. Gradually add the lime juice, oil, and vinegar. Mix well.Marinade thin sliced steak 1 to 8 hours.Grill steak to preferred doneness over medium-hot coals. Serve with warm tortillas, salsa and garnish as desired.
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By Michelle Wolf of Five Dot Ranch
Ingredients:
• 3 tbsp brown sugar
• 3 tbsp rice vinegar
• 1 tbsp hot chili sauce, or other hot sauce to taste
• 2 tbsp soy sauce • 1/2 orange, juiced
• 3 cloves mashed garlic
• 2 lbs beef skirt steak, cut in 6-inch pieces
Preparation: In a large mixing bowl, combine all the marinade ingredients and whisk together thoroughly. Add the skirt steak and toss in the Asian marinade until all the pieces are coated evenly. Cover the bowl and let sit, at room temperature for 15 minutes. Remove skirt steak from marinade. Cook about 4 minutes per side for *medium on a hot, preheated outdoor grill, or on a grill pan indoors. Let rest for 5 minutes before serving. *Skirt steak can be very chewy if cooked too rare. Medium will produce a tender and juicy steak. This is also a great steak if you like your beef cooked medium-well, as the meat will stay fairly moist.
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Pork Chops with Baked Apple Recipe
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By Melissa Wynn
Recipe Courtesy of Nancy Thompson
Folks from the city are often fascinated by the local deer that seem strangely at home grazing on the lawn in any given yard. Although they are lovely to look at, deer can reek havoc on our gardens and flower beds. Nancy Thompson of Loyalton, depends on the following home-made spray to keep the Bambis out. This recipe was from a lavendar farm in Sequim, Washington as deer eat the roses on the farm.
Mix a batch and try it out!
1 c. milk
3 eggs
1 T. vegetable oil
1 T. dishwashing soap
20-30 drops essential oil (lavendar and cloves)
1. Blend thoroughly in a blender.
2. Add to one gallon of water in a sprayer.
3. Spray lightly every 3-4 weeks.
Use right away, as the mixture loses its potency if made ahead.
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Spend time with your family creating a bright and delicious garden or bouquet of flower cupcakes. This exclusive recipe is from decorating experts Karen Tack and Alan Richardson, co-author of the new book, ‘What’s New Cupcake? ( April 2010).
Makes 24 ( 1 cupcake ) servings.
Prep Time: 30 Minutes
INGREDIENTS :
Colored Sprinkles, sugar or coconut (recipe follows)
30 Large Marshmallows
1 Container ( 16 ounces ) Vanilla Frosting
McCormick Assorted Food Colors and Egg Dye or McCormick Assorted NEON! Food Colors and Egg Dye
24 yellow cupcakes baked in white paper liners
1 Cup Green-Colored Sugar (recipe follows)
24 Yellow Spice gumdrops
DIRECTIONS :
1. Place colored sprinkles, sugar or coconut in small bowl. Put several marshmallows crosswise into 4 slices with sharp scissors. Press 1 of the cut side of each marshmallow piece into colored sprinkles to coat. Place coated side up on baking sheet. Repeat with remaining marshmallows and sprinkles to make 120 marshmallow petals. (For variety, use different colored sprinkles, sugar and coconut to decorate the marshmallow petals)
2. Tint the frosting bright green, using 1/2 teaspoon green Food Color and 4 drops blue Food Color. Place the green-colored sugar in a shallow bowl. Spread top of each cupcake with green frosting. Roll the edge of each cupcake in colored sugar.
3. Arrange 5 marshmallow petals on top of each cupcake to resemble a flower, pressing the marshmallows into the frosting. Place a gumdrop in the center of the cupcake to complete the flower.
TIPS :
Colored Sprinkles, Sugar or Coconut: Place white sprinkles or nonpareils, white decorating sugar or coconut in large resealable plastic bag. Add Food Color. (For 1 Cup Sprinkles, add 1/4 to 1/2 teaspoon Food Color. For 1 Cup sugar, add 1/2 to 1 teaspoon Food Color. For 1 Cup coconut, add 1/4 teaspoon Food Color). Seal bag,. Knead sprinkles, sugar or coconut until the color is evenly distributed. (Add additional drops of Food Color for darker shade.) Spread colored sprinkles, sugar or coconut on large rimmed baking sheet. Let stand 15 to 30 minutes or until dried. Store in airtight container.
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Under $0.50 per serving. No springform pan needed for this cheesecake recipe. Just use your 13 x 9 inch pan. For a very spcial garnish, top cheesecake with Berry Topping!
Makes 24 servings ~ Prep time: 15 minutes ~ Cook Time: 45 minutes
INGREDIENTS:
* 1 1/2 Cups Graham Cracker Crumbs
* 1/3 Cup Butter (melted)
* 1/2 Teaspoon McCormick Ginger (ground)
* 3 Packages (8 ounces each) Cream Cheese (softened)
* 1 Cup Sugar
* 1/4 Cup Milk
* 2 Tablespoons Flour
* 1 1/2 Teaspoons McCormick Pure Lemon Extract
* 3 Eggs
DIRECTIONS:
1. Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil lined 13 x 9 inch baking pan. Regrigerate until ready to use.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts. Mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
TIPS:
Berry Topping: Garnish top of cheesecake with 4 cups assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush berries with 3 tablespoons currant or apple jelly, melted cooled slightly.
Flavor variations: Prepare as directed. Use 1 1/2 teaspoons McCormick Pure Orange Extract or 2 teaspoons McCormick Raspberry Extract in place of the Lemon Extract.
Lime Cheesecake Bars: Prepare as directed, omitting the milk and Lemon Extract. Add 1/3 cup fresh lime juice and 1 teaspoon grated lime peel (optional) with the flour and vanilla.
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By Melissa Wynn
Since my children were small, hatching peeps have been a part of our Easter goodies menu. These super easy and fun treats bring to life a nesting bird and the entire thing is edible. You will need…
1 bag chocolate chips (or any mix of flavors you like) melted and thinned with a splash of milk
1 can crunchy chow mein noodles (or your favorite flake cereal)
shredded coconut
green sprinkles
1 bag small speckled candy eggs
Peeps
Coat the very stick like chow mein noodles with the melted chocolate and press the mixture into a muffin tin buttered (or use paper cups and peel after chilling) Leave the center more shallow to form peep sized nests. Chill nests in freezer until hard enough to pop out of the muffin tin. Add a pinch of coconut to the bottom of each nest and top with the green sprinkles to simulate grass. You can color the coconut with food coloring but I use the sprinkles because they taste better than dyed coconut. Put a few candy eggs in each nest and place a peep on top to do her hatching.
Tweet and Eat, Bon Appetit!
(click on photos to enlarge)
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IRISH SODA BREAD
Ingredients :
4 Cups Flour
4 Tbsp Sugar
1 Tsp Baking Soda
1 Tbsp Baking Powder
½ Tsp Salt
½ Cup Softened Margarine
1 Cup Buttermilk
1 Egg
Loaf Brushing Mixture :
1/4 Cup Butter
1/4 Cup Buttermilk
Directions :
Mix flour, sugar, baking soda, baking powder, salt, margarine all together in a large bowl. Next stir in 1 cup of buttermilk and egg. Place the dough onto a lightly floured surface and knead slightly. Form the dough into a round and place on a lightly greased large baking sheet. In a small bowl mix together the 1/4 cup butter and the 1/4 cup buttermilk. Use this mixture to brush the loaf. You can brush loaf with this mixture while baking if you like. Cut an X into the top of the bread before it goes into the oven. Bake in 375 degrees pre-heated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Buttermilk Substitute Tip
* If you do not have buttermilk available, you can make a substitute using this method:
* Milk (just under one cup)
* 1 Tablespoon white vinegar or lemon juice
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much needed for any recipe.
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BLARNEY STONE SQUARES
Irish legend has it that anyone who kisses the ‘Blarney Stone’ will be endowed with a silvery tongue, or quite simply “The Gift of Gab.” This recipe might produce similar results. Try it and see!
Blarney Stones Ingredients :
4 Eggs (separate white from yolks)
1 Cup Flour
1 Cup granulated sugar
1-½ Tsp Baking Powder
1/4 Tsp Salt
½ Cup Boiling Water
½ Tsp Vanilla
Frosting Ingredients :
1 Cup Butter
2-½ Cups Confectioner’s Sugar
1 Tsp Vanilla
Crushed Peanuts
Blarney Stones Directions :
Prior to mixing all ingredients together, do these things first for Blarney Stones :
★ Sift dry ingredients together (set aside)
★ Beat egg whites until stiff or forms little peaks (set aside)
★ Have ½ Cup of Boiling water ready
Next:
Beat yolks (electric mixer preferably) until thick. Add sugar gradually while beating continuously. Add dry ingredients alternately with boiling water. Add in vanilla and beat well. Fold in beaten egg whites. Bake 20 minutes at 350 degrees (pre-heated oven) in a shallow sheet cake pan. When almost cool you may ice with frosting. Cut into squares and sprinkle or roll with crushed peanuts.
Frosting Directions :
Cream butter and gradually blend in confectioner’s sugar and vanilla. Cream until soft and smooth. *** Optional…try adding a smidgen of green food coloring to either frosting or square mix for Irish flair! Makes about 3 dozen squares.
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Corned Beef and Cabbage ~ By Marna Hogan
Prepare for a festive St. Patrick’s Day celebration, March 17th, and don’t forget to wear some green to bring you the luck of the Irish!
FOR THE MEAT :
Purchase corned beef brisket commercially prepared and available at your local markets, or if you are really lucky, there may be freshly-made briskets available at local butcher shops. The brisket has a little more fat which adds tenderness and moistness to the cooked dish, but you can also use the other cuts available which have less fat. However, for a meal that we do not eat every day, try the brisket. Place the meat in a large heavy kettle submerged in water or stock with no salt. Be sure to scrape and add any of the seasoning ingredients that came with the meat package or were adhered to the meat. Bring to a boil and scrape off any froth that comes to the top. Turn heat low, just to a slow simmer, or place pot on your wood stove if you have one. You can also put the meat into a crock pot slow cooker. The meat is done when fork tender…2-1/2 to 3-1/2 hours, depending on the size of the meat (much longer in a crock pot).
FOR THE VEGETABLES :
Use cabbage, or course, cut in quarters, and a colorful medley of carrots, peeled and cut in half, red skin potatoes left whole, pearl onions whole, or sweet onions cut in quarters, turnips and parsnips for variety. These make a balance of color and shape. Remove meat from pot and strain the stock. Place stock back in pot, add vegetables and cook to your preference. Return meat to pot to heat.
TO SERVE :
Remove hot meat from pot, cut into serving slices. Use individual plates or bowls that will contain a little juice for serving. Place meat, vegetables, some juice on each plate and garnish with green chopped parsley. Place condiments of mustard, dill pickles, and butter on the table. Offer rye bread, soda bread, or sour dough bread, and if you must, a glass of green beer, or…green water. ENJOY!!!
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Prepare one large package of Jello Vanilla cook-and-serve pudding or make pudding from scratch, recipe follows:
4 tablespoons sugar
2 tablespoon cornstarch
1/8 tsp. salt
2 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
In a small saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thick and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. Cool for 15 minutes.
Prepare cupcakes from a yellow cake mix according to directions or make from scratch; recipe follows:
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
Preheat oven to 350 degrees. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly each time. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.Bake at 350 degrees F 15 – 20 minutes or until a toothpick inserted comes out clean. Cool cupcakes completely.
When cupcakes are completely cooled, cut a cone out of the top of the cupcake. spoon in a fat dollop of pudding, pushing inside the cupcake with a teaspoon to fill it with pudding. Put the top back on lightly. It is okay if a little pudding drips out.
Heat a can of dark chocolate frosting in microwave for 30 seconds on high or make your own frosting; recipe follows:
•
• 1/2 tsp vanilla extract
• 3 one-ounce squares semi-sweet chocolate, cut into small bits
• 2 Tbs butter
• 1/4 cup light cream
• 1/2 cup powdered sugar, sifted
• Stir the chocolate bits and the butter in a heavy saucepan over low heat until they are completely melted. Remove from the heat and, stirring constantly, add 1/4 cup cream in a thin stream. When this mixture is smooth sift the powdered sugar over the top, and beat vigorously for a minute or two. Stir in 1/2 tsp vanilla extract.
Whether using home made or canned, spoon warm frosting on top of each
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PARMESAN CRUSTED BAGUETTE
Choose your favorite: french or a sour dough baguette. Slice it in half between top and bottom. Spread real butter on bread then sprinkle lightly with garlic salt and heavy with parmesan cheese, fresh or dry. Garnish lightly with parsley and broil about 5 minutes or until the chess begins to brown.
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DRESSING
1/4 cup mayonnaise
1/4 cup honey
3 -4 drops lemon juice
1/2 to 1 teaspoon poppy seeds
Combine equal amounts (or vary amounts to taste) of mayonnaise and honey. Blend well. Add lemon juice and poppy seeds. Mix well. Chill.
Mix well with wire whisk just before drizzling over salad.
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2 cups of fresh lettuce mixture.
1/4 cup thin celery slices
1/2 cup diced, peeled apple
1/2 cup fresh shelled walnuts
1/4 cup honey
3 Tablespoons brown sugar
2 Tablespoons butter
Melt honey, brown sugar and butter till bubbly. Stir into walnuts in a bowl.
Spread nuts on a lightly greased cookie sheet and bake at 275º for 25 minutes.
Place cleaned lettuce blend in a shallow bowl. Top with celery and apples. Drizzle dressing over salad and garnish with the sweetened, lightly crunchy walnuts.
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Cream of Chicken with Wild Rice
2 tbsp. oil
2 boneless, skinless chicken breasts cut into small cubes (If you use other chicken parts, you will need to skim the fat off the top of the soup before adding flour mixture.)
1-1/2 quarts water + 4 tsp. chicken stock or 4 cups broth + 2 cups water
1 small to medium size onion
3 stalks of celery
1-1/4 cups of prepared wild rice (follow package directions) I used 1 cup water and 1/4 cup Fall River Wild Rice.
3 tbsp. butter
2 tbsp. flour
1-1/2 cup half and half or milk (half and half makes a richer, creamier soup with more calories. Both are very good.)
1/4 tsp. parsley
salt and pepper to taste
Brown chicken cubes in hot oil over medium heat. Stir and cook about 5 min. for a flavorful start on your broth. Add water and broth, celery and onion. Cook 2 hours. In a small sauce pan, melt butter on low heat and add flour to form a paste. Stir well quickly and then add milk or cream slowly while stirring. Bring back to a light boil and stir constantly while mixture thickens. Add this mixture to the soup. Add cooked rice and parsley. Heat back to a small boil, stirring well. Turn off and serve.
Good Old-Fashioned Vegetable Beef Soup
2 lbs. beef – Get a piece of flavorful beef from the butcher. (Flank, round, tri tip (coulotte), or chuck are good)
2 tbsp. cooking oil
1 large onion, diced
2 stalks celery, diced
3/4 cup shredded cabbage (optional)
3 large carrots, diced
2 quarts of water plus beef base – enough to turn 5 cups water to broth (Better than Bullion® is a great tasting organic choice)
1 can diced tomatoes
1 cup of fresh cut raw green beans
3 potatoes, cut in bite-sized pieces
1 zucchini, sliced in half lengthwise, then cross-sliced
Parmesan cheese for garnish (optional)
Cut meat in bite-sized pieces and brown in hot fat on all sides. Lower heat to medium low and cook 5 minutes, stirring to prevent burning.
Add onions, celery and cabbage if desired. Stir in for a minute or two to brown slightly. Add water and tomatoes. Cook 1 to 1-1/2 hours.
Taste. Add more beef base if desired but only a little at a time, if needed. Skim any fat off the top of the soup with a spoon or ladle.
Add carrots and green beans. Bring back to simmering and simmer 25 minutes. Add zucchini and potatoes. Cook 30-40 minutes more until vegetables are tender. Garnish with grated parmesan cheese if desired.
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Peanut Clusters or Almond Clusters
I make both! Easy!
6 oz. Semisweet Chocolate Morsels
8 oz. Confectioners coating for Almond Bark
2 cups unsalted, roasted peanuts or Almonds
Mix above ingredients in top of double boiler. Stir in almonds
Ahead of time: Lay out wax paper on the counters.
In the top of a double boiler, melt 6 oz semi sweet chocolate chips and 8 oz of confectioners coating aka: almond bark). (Grocers usually stock this item for the holidays.) Stir as you go until it is mixed and melted completely. Quickly stir in 2 cups of nuts, then Drop spoonfuls of the hot candy mixture onto the wax paper., until you have used it all. Let cool. Package for gifts or just watch them disappear!
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Roasted Whole Pumpkin
What You’ll Need:
• 1 Sugar Pie Pumpkin ( Any kind of pumpkin can be used for this recipe
other than pumpkins used for Halloween Jack O’ Lanterns)
• Olive oil
Wash down entire pumpkin, stem and all. Lightly rub olive oil all over
skin of pumpkin. Place whole pumpkin on 3rd rack of oven. Set oven to
400F-you will not need to preheat the oven. Roast for 60 to 90 minutes.
Time may very but your pumpkin is done when a knife slips into the side
very easily. Take out when roasted and let cool- be careful as the steam
may still be very hot even after cooling. Use the “meat” of this fresh
roasted pumpkin instead of the processed canned pumpkin for your next
Thanksgiving pumpkin pie- just remember to put it through a food processor
first!
Scrumptious Cranberry Stuffing
What You’ll Need:
• 1 Cup Butter
• 3 Stalks of Celery ( medium sized- chopped)
• 3/4 Cup Onion ( chopped finely)
• 15 Wheat Bread Slices ( cut into cubes- about 9 cups)
• 1/2 Cup Cranberries (dried)
• 2 TBS Fresh Sage Leaves (chopped)
• 1 TBS Fresh Thyme Leaves (chopped)
• 1- 1/2 Tsp. Salt
• 1/2 Tsp. Black Pepper
In medium sized skillet, melt butter over medium heat. Stir in celery and
onion, stirring often and until onions are soft. Add 1/3 of wheat bread
cubes. Stir. Pour into large bowl and add remaining ingredients, including
the rest of the bread. Lightly toss all ingredients until mixed well. Stuff
turkey and amaze your guests!
Perfect Old Fashioned Gravy
What You Will Need:
• Drippings From Your Roasted Turkey
• Turkey Stock
• 6 TBS Flour
• Pinch Of Salt
• Pinch Of Pepper
After taking turkey out of pan, pour excess drippings left in pan into a
glass leaving any browned bits at the bottom for later use. Allow the fat
of the liquid in the glass to rise to the top. Spoon off the fat and
reserve. Set roasting pan onto your stovetop- you will probably take up two
burners. Over medium heat spoon 6 TBS of reserved fat back into the
roasting pan. Whisk flour into pan. Continue whisking until flour turns
golden brown. Pour drippings and turkey stock into roasting pan, and use a
spatula to scrap off any bits at the bottom of the pan (these add to the
yummy flavor). Simmer all ingredients for 2-3 minutes or until desired
thickness is achieved- whisking often. Season with a pinch of salt and
pepper, stir, and serve for a wonderful topping to your holiday potatoes
and turkey!
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1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
You will need a large pot with a lid and two big oven mitts to shake the pot.
Heat oil in a large pot over medium-high heat. When oil is hot, add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized too quickly and burned.
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If you like popcorn balls, kettle korn and Cracker Jacks, chances are you will love this recipe, and you can add as many peanuts as you like! This makes a great gift for trick or treating family and friends or place it in a mason jar and tie with a ribbon and bow for a personal gift anyone would love to get.
- 1 cup honey
- 1/2 stick butter
- popcorn to make 7 cups prepared
- 1 cup lightly roasted peanuts – or use as many as you like!
- Pop your popcorn according to the directions to make 7 cups.
- Mix in peanuts as you think you’d like to the popcorn and put this mixture to the side.
- Heat your honey and butter in a saucepan until the mixture is well blended.
- Pour the honey and butter mixture over the popcorn and peanut mixture and stir as you pour.
- When the popcorn and peanuts are well coated, spread it all in a pan.
- Bake at 350 degrees for about 5-10 minutes and stir it frequently.
- Cook until crisp. You don’t want it to turn too brown so keep your eye on it.
Let cool and enjoy!
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Impossible Chicken ‘N Broccoli Pie
1 package (10 ounces) chopped fresh or frozen broccoli
3 cups of shredded cheddar cheese (12 ounces)
1-1/2 cups cut up cooked chicken
2/3 cup chopped onion
1-1/3 cups milk
3 eggs
¾ cup Bisquick baking mix
¾ teaspoon salt
¼ teaspoon pepper
Heat oven to 400. Grease pie plate, 10 by 1-½ inches. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in the blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in the center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes. 6 to 8 servings.
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Harvest Fry Bread
2 Cups Flour (Self Rising)
2 Cups Fresh Pumpkin
3/4 Cup Brown Sugar
Oil
Sift Flour in large bowl. Add pumpkin and sugar. Mix well. Divide dough into fourths and chill for 1 hour. Knead and divide each portion into 4-6 pieces. Pat each piece between hands into thin “patties.” In a fry pan, fry individual pieces in heated oil until golden brown on each side, turning once. They are done when crispy. Pat off excess oil. Serve warm with homemade jam or just on its own!
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