1/2 C. shortening
3/4 C. creamy peanut butter
1/3 C. sugar
1/3 C. packed brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 C. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
*Extra sugar
1 3/4 C. (10 oz pkg) Hershey's Mini Kisses - Semisweet or Milk Chocolate
Heat oven to 375*. In large bowl, beat shortening and peanut butter until well blended. Add 1/3 C. sugar and brown sugar; beat until light and fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually add peanut butter mixture, beating until well blended. Shape dough into 1" balls. Roll in sugar; place on ungreased cookie sheet. Bake 8-10 minutes. Immediately place 3 mini kisses on top of each cookie, pressing down slightly. Remove from cookie sheet to wire rack.
Makes 4 Dozen
Sunday, July 6, 2008
Buckeye Cookies
2 C. grahm cracker crumbs
1 lb. powdered sugar
1 heaping cup peanut butter
1 tsp. vanilla
2 sticks of melted butter
Mix together, roll into balls and chill
Melt in double boiler 1-6 oz. pkg. Nestles Bits, 1/2 stick parafin wax....dip balls into the hot sauce leaving a little of the peanut butter showing to create a "Buckeye" apperance
1 lb. powdered sugar
1 heaping cup peanut butter
1 tsp. vanilla
2 sticks of melted butter
Mix together, roll into balls and chill
Melt in double boiler 1-6 oz. pkg. Nestles Bits, 1/2 stick parafin wax....dip balls into the hot sauce leaving a little of the peanut butter showing to create a "Buckeye" apperance
Slickers
*This is a recipe that my grandfather used to make for the entire family. This is his version of the recipe, as told to me:
10-12 egg yolks
2 Tbsp. Chicken base
Flour
Knead until real doughy. Roll out on table and let dry 2-4 hours.
Cut into slickes and let dry even longer
**Cannot get too dry
5 to 6 Tbsp. chicken base in pot of water
Boil pkg chicken breast on medium low
Add slickers and turn on low
Serve over mashed potatoes
10-12 egg yolks
2 Tbsp. Chicken base
Flour
Knead until real doughy. Roll out on table and let dry 2-4 hours.
Cut into slickes and let dry even longer
**Cannot get too dry
5 to 6 Tbsp. chicken base in pot of water
Boil pkg chicken breast on medium low
Add slickers and turn on low
Serve over mashed potatoes
Buffalo Chicken Wings
2 1/2 lbs. chicken wings
1/2 C. Red Hot
1/3 C. melted butter
Split wings at each joint; discard tips. Place wings on rack in foil-lined pan. Bake at 1 hour at 425* until cooked and crispy, tuning halfway. Combine Redhot and butter. Dip wings in sauce to coat completely. Serve with celery and blue cheese or ranch dressing.
Makes 24-30 pieces.
1/2 C. Red Hot
1/3 C. melted butter
Split wings at each joint; discard tips. Place wings on rack in foil-lined pan. Bake at 1 hour at 425* until cooked and crispy, tuning halfway. Combine Redhot and butter. Dip wings in sauce to coat completely. Serve with celery and blue cheese or ranch dressing.
Makes 24-30 pieces.
Blueberry Cooler
1 C. blueberries, picked over, and rinsed and patted dry
1/4 C. each suger and water
1 quart seltzer water
Garnish: lemon wedges
Cook berries, sugar, and water in a small saucepan occassionally stirring until mixture simmers and berries begin to burst, about 3 minutes. Pour into a strainer and set over a medium bowl or glass measuring cup. Drain 15 minutes or until cool. Discard solids.
Makes 1/2 C. syrup
For each serving: Add 2 Tbsp. syrup to a 12 oz. glass. Add ice, 1 C. seltzer, and lemon wedge
1/4 C. each suger and water
1 quart seltzer water
Garnish: lemon wedges
Cook berries, sugar, and water in a small saucepan occassionally stirring until mixture simmers and berries begin to burst, about 3 minutes. Pour into a strainer and set over a medium bowl or glass measuring cup. Drain 15 minutes or until cool. Discard solids.
Makes 1/2 C. syrup
For each serving: Add 2 Tbsp. syrup to a 12 oz. glass. Add ice, 1 C. seltzer, and lemon wedge
Cafe Mocha
1 1/2 C. strong brewed coffee
1/4 C. chocolate syrup
1/4 C. low-fat milk
In medium saucepan, over medium heat, whisk coffee with syrup and milk until well blended and hot.
Serves 2
98 calories, 1 g. fat
1/4 C. chocolate syrup
1/4 C. low-fat milk
In medium saucepan, over medium heat, whisk coffee with syrup and milk until well blended and hot.
Serves 2
98 calories, 1 g. fat
Pizza Dipping Sauce
1 C. pizza sauce
1 clove minced garlic
1/2 tsp. Italian Seasoning
1/4 C. diced onion
1/2 C. diced pepperoni
1/4 C. diced green pepper (optional)
Combine ingredients in small saucepan; cook over medium heat until hot. Serve with warm breadsticks.
Makes 1 3/4 cups
1 clove minced garlic
1/2 tsp. Italian Seasoning
1/4 C. diced onion
1/2 C. diced pepperoni
1/4 C. diced green pepper (optional)
Combine ingredients in small saucepan; cook over medium heat until hot. Serve with warm breadsticks.
Makes 1 3/4 cups
Best Ever Sugar Cookies
*This recipe came from Kelly M. @ work
4 C. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 C. soft butter
1 1/2 C. sugar
1 egg
1/2 C. sour cream
1 tsp. vanilla
Sift together flour, baking powder, baking soda, salt and nutmeg. In mixer beat butter, sugar and egg until fluffy. On low speed beat in sour cream and vanilla. Gradually add flour mixture until well combined. Refrigerate until firm. Divide dough in half and roll out on floured surface. Cut out with cookie cutters.
Bake in a 375* oven for 10-12 min.
Makes approx. 6 Dozen
4 C. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 C. soft butter
1 1/2 C. sugar
1 egg
1/2 C. sour cream
1 tsp. vanilla
Sift together flour, baking powder, baking soda, salt and nutmeg. In mixer beat butter, sugar and egg until fluffy. On low speed beat in sour cream and vanilla. Gradually add flour mixture until well combined. Refrigerate until firm. Divide dough in half and roll out on floured surface. Cut out with cookie cutters.
Bake in a 375* oven for 10-12 min.
Makes approx. 6 Dozen
Enchilada Stuffed Shells
*Taken from Taste of Home
15 uncooked jumbo pasta shells
1 lb. lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp. dried minced onion
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 C. fat-free refried beans
1 C. (4 oz) shredded reduced-fat cheddar cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7x2" baking dish coated with nonstick cooking spray.
Cover and bake at 350* for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
15 uncooked jumbo pasta shells
1 lb. lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp. dried minced onion
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 C. fat-free refried beans
1 C. (4 oz) shredded reduced-fat cheddar cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7x2" baking dish coated with nonstick cooking spray.
Cover and bake at 350* for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Strawberry Whipped Sensation
Prep: 20 minutes, plus freezing
4 C. fresh strawberries, divided
1 can (14 oz) sweetened condensed milk
1/4 C. lemon juice
1 (8 oz) tub of Cool Whip, thawed, divided
8 oreo cookies, finely chopped
1 Tbsp. butter, melted
Line 8x4-inch loaf pan with foil. Mash 2 C. of strawberries in large bowl. Stir in sweetened condensed milk, juice, and 2 C. of Cool Whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.
Serves 12
Quiche
1 pie crust, unbaked
2 tbsp. butter
1/3 C. onion, finely chopped
3 tbsp. red and green bell peppers, diced
1/2 C. mushrooms, diced
3 large eggs, beaten
16 oz. sour cream, divided
5 slices of bacon, cooked and crumbled
1 1/2 C. Swiss cheese, grated
1 C. mild Cheddar cheese, grated
1 dash salt & pepper
Line pie crust with foil and bake at 450* F for 8 minutes. Remove foil and bake an additional 5 minutes or until crust is set and dry. Remove and reduce oven to 350*. Saute onions, peppers, and mushrooms in butter until softened. Combine with eggs, 8 oz of sour cream, bacon, cheeses and salt & pepper and pour mixture into pie crust. Bake at 350* for 40 minutes or until center is set. Let stand for 10 minutes before cutting. Top each piece with a dollop of sour cream and enjoy.
Prep time: 30-45 minutes
Time to table: 90 minutes
Serves: 12
2 tbsp. butter
1/3 C. onion, finely chopped
3 tbsp. red and green bell peppers, diced
1/2 C. mushrooms, diced
3 large eggs, beaten
16 oz. sour cream, divided
5 slices of bacon, cooked and crumbled
1 1/2 C. Swiss cheese, grated
1 C. mild Cheddar cheese, grated
1 dash salt & pepper
Line pie crust with foil and bake at 450* F for 8 minutes. Remove foil and bake an additional 5 minutes or until crust is set and dry. Remove and reduce oven to 350*. Saute onions, peppers, and mushrooms in butter until softened. Combine with eggs, 8 oz of sour cream, bacon, cheeses and salt & pepper and pour mixture into pie crust. Bake at 350* for 40 minutes or until center is set. Let stand for 10 minutes before cutting. Top each piece with a dollop of sour cream and enjoy.
Prep time: 30-45 minutes
Time to table: 90 minutes
Serves: 12
Old El Paso's Chicken Ranch Tacos
1 box (4.7 oz) Old El Paso Stand n' Stuff taco shells
3 C. cut-up deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 pkg. taco seasoning mix
1/2 C. ranch dressing
1 1/2 C. shredded lettuce
1 med. tomato
1 C. shredded cheddar cheese (4 oz)
1/4 sliced green onions
Additional ranch dressing, if desired
Heat oven to 325*. Heat taco shells in oven as directed.
Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning; toss gently to coat. Microwave uncovered on High 2-3 minutes or until hot. Sitr in 1/2 cup of the dressing.
Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese, and green onions. Drizzle with additional dressing.
5 servings (2 tacos each)
3 C. cut-up deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 pkg. taco seasoning mix
1/2 C. ranch dressing
1 1/2 C. shredded lettuce
1 med. tomato
1 C. shredded cheddar cheese (4 oz)
1/4 sliced green onions
Additional ranch dressing, if desired
Heat oven to 325*. Heat taco shells in oven as directed.
Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning; toss gently to coat. Microwave uncovered on High 2-3 minutes or until hot. Sitr in 1/2 cup of the dressing.
Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese, and green onions. Drizzle with additional dressing.
5 servings (2 tacos each)
Chicken Tortilla Soup
8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces
Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth. Mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
Comment: My favorite Tortilla Soup is from the Red Robin. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.
6 servings
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces
Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth. Mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
Comment: My favorite Tortilla Soup is from the Red Robin. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.
6 servings
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