Pine Bark

By Paula Deen
Submitted by: Kristina

35 Saltine Crackers  ***(I use about 48 to cover the cookie sheet)
1 Cup (2 Sticks) butter
1 Cup packed light brown sugar
½ teaspoon pure almond extract
1 package of mini semi-sweet chocolate chips


Preheat oven to 400 degrees.  Line a 15 x 10 x 1 inch jelly roll pan with tin foil.  ***(I use a cookie sheet.)  Lightly spray foil with a nonstick cooking spray.

Place saltine crackers, salty side up, in prepared pan.  In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly.  Remove from heat and stir in the almond extract.  Pour over crackers and bake for 6 minutes.  Remove from oven and sprinkle the chocolate chips over the crackers.  Spread the chocolate evenly over the crackers as it begins to melt.  Cool slightly and transfer onto wax paper.  Allow to cool completely.

Melt in Your Mouth Shortbread

3 1/4 cups flour

1/2 Cup corn starch

1 cup powdered sugar

1 pound butter

1/2 teaspoon almond flavoring

 

Beat together powdered sugar and butter until creamy and light. Mix in flavoring. Sift flour and cornstarch together. Slowly add flour mixture to creamed sugar and butter.  Drop onto a cookie sheet. These are also excellent for a cookie press.  Bake at 325 Degrees for 10 to 12 minutes, until cookies are just starting to get pale brown at the edge. Let cookies rest for another two minutes after removing from the oven then place on racks to cool completely.

 

to fancy up these cookies you can put sprinkles or finely chopped nuts on them before they are baked. You can drizzle or dip in melted chocolate after they are baked. You can also add food coloring to batter if you want colored cookies.

 

note: because this dough is whipped and contains lots of butter, handle with utensils, not hands, or the dough gets thick and gluey.

Blueberry Lemon Cheesecake Cookie

I admit, I cheated on these cookies.

I bought the mix from the Prepared Pantry. You can click on the link to find the mix.

Ginger Crinkles

Original recipe from Gourmet | December 2004, Epicurious.com © CondéNet, Inc. All rights reserved.

 

Yield: Makes about 6 dozen cookies Active Time: 35 min Total Time: 1 ½ hr

 

2 ¼ cups all-purpose flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon salt

½ cup vegetable shortening at room temperature

½ stick ( ¼ cup) unsalted butter, softened

1 cup packed dark brown sugar

1 large egg ½ cup molasses (not robust or blackstrap)

About 1/3 cup sanding or granulated sugar for tops of cookies

 

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

 

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

 

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

 

Notes:

· Added about 2/3 cup of chopped candied ginger. Mix in with the flour mixture so the ginger will not stick together & also get distributed evenly.

· Used a #50 scoop (~1.25 T) to make bigger cookies. Yield was 2-½ dozen.

· Rolled the whole dough ball in the sugar, not just the top.

· Baked them 10-12 minutes. Smaller ones would probably need less time.

· Cookies start out chewy & turn crisp with time. I love them both ways.

· Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks (if they last that long).

Caramel Chocolate Cookie Bars

50 caramels, 14 oz. pkg.
1/2 cup evaporated milk
1 package German chocolate cake mix
1/2 cup butter or marg., melted
1/3 cup evaporated milk
1 cup chopped nuts
1 cup chocolate chips
In heavy saucepan, melt caramels and 1/2 cup evaporated milk. Set aside. Grease and flour 9 x 13 inch pan. In bowl combine dry cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 3/4 of dough into pan.
Bake at 350 degrees for 6 minutes. Sprinkle chips over crust. Spread caramel mixture over chips. Crumble remaining dough over top of caramels. Bake 15 to 18 minutes longer. Cool slightly, then refrigerate 30 minutes. Cut into 36 bars. Keeps well in cool place or refrigerator.

Caramel Bars

· 32 individually wrapped caramels, unwrapped

· 5 tablespoons heavy cream

· 1 cup all-purpose flour

· 1 cup rolled oats

· 3/4 cup brown sugar

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt

· 3/4 cup butter, melted

· 1/2 cup semisweet chocolate chips

· 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.

2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.

3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.

4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Tomato Bisque

3 Tablespoon butter

1 onion

2 garlic cloves

1/3 cup apple juice

2 cup tomatoes (canned is good, canned with Italian seasoning is great)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh basil or 1/2 Tablespoon dried basil

1 ounce cream cheese

1/3 cup milk

 

Directions:

Saute onion and garlic in butter. Add apple juice, tomatoes, salt, and pepper. Cook 5-10 minutes. Add basil and cream cheese and blend everything in blender. Add milk, warm through and serve.

Yields 4 servings

"Hot Hawaiian" Pizza

Use whatever pizza crust you want. (For recipe night I used the pop-open biscuits and flattened them out for the crust. Then just cook it according to the package directions.) Top with a thin layer of barbecue sauce of your choice. Then add toppings of cooked chicken, bacon, pineapple, jalapenos and cheese. Cook and eat!

Cookie Wafer Dessert

1 package Nabisco Famous Chocolate Wafers

8 oz cream cheese, softened

1 1/2 cups powdered sugar

1 8 oz carton whipping cream

1 tsp vanilla

Whip the cream until it forms stiff peaks. Add softened cream cheese, powdered sugar and vanilla and mix together until smooth. Spread on one side of cookie, pressing the second cookie to the first to form a sandwich. Ice the outside of the second cookie, pressing a third cookie on the end and continue icing and stacking the cookie end on end, so they form a line. Use the remaining mixture to cover the outside of the cookie log. CUT AT A DIAGONAL to see the layers. Serve with berries.

Note: It takes two packages of Anna's Thins if you want to do another flavor other than chocolate. They have ginger, orange and cinnamon almond flavored cookies. They are flower shaped so it is harder to ice the outside and you may not use every cookie.

Hot Chocolate Pudding

1 can evaporated milk

1/4 cup corn starch

3 Tbsp cocoa

2/3 cup sugar

dash salt

1 tsp vanilla

2 tsp butter

mini marshmallows (optional)

Combine dry ingredients in a microwave safe bowl. Mix together. Add evaporated milk and 1 almost full can of water. Whisk together. Cook pudding in microwave, whisking every three minutes until thick. Add butter and vanilla. Pour into mugs with marshmallows on bottom. Serve warm.

Tuna Cruz Melt

1 can (12 1/2 ounces) water-packed tuna, drained
1 can (4 oz) diced green chilies
1 can (2.2 ounces) sliced olives
1/4 cup mayonnaise
1/2 teaspoon Lawry's Seasoned Salt
4 flour tortillas
1 cup grated cheddar cheese
1 green onion with top, chopped

In medium bowl, flake tuna. Add chilies, olives, mayonnaise, and seasoned salt; blend well. Spoon 1/4 mixture onto each tortilla. Top with equal portions of Cheese. Place on broiler pan and broil, 4 inches from heat, until cheese is hot and bubbly. Sprinkle each tortilla with green onion. Serve open-faced, or fold over soft-taco style

makes 4 servings

Pumpkin Fudge

- by Melody Bodily

2 cups sugar

1 cup packed light brown sugar

3/4 cups butter

2/3 cups canned milk

1/2 cup pumpkin canned

2 tsp pumpkin pie spice

One package white chocolate chips

7 oz marshmallow cream

1 1/2 tsp vanilla

1 cup chopped pecans

Line a 9X12 pan with foil

In a large sauce pan combine: sugars, butter, milk, pumpkin and pumpkin pie spice. Cook & stir over medium heat to soft ball stage (235° F)

Stir in: chocolate chips, marshmallow cream, vanilla and chopped pecans.

Stir and pour into 9X12 pan cool 2 hours on rack, put in fridge until ready to cut and serve.

*Makes 3 lbs

Roasted Pumpkin

“So easy and you don’t have to measure a thing…but I’ll include a tip on how to easily cut up pumpkin.  This is also is delicious with butternut squash, our favorite!”
 
1 pumpkin or squash (Any size that works for your family)
Olive Oil
Salt & Pepper
Fresh chopped thyme (You may use dried but fresh will be more flavorful)
 
Preheat the oven to 375 degrees.
 
This is the hint that will make the pumpkin (or squash) easier to cut.  Take a sharp knife and randomly pierce the pumpkin all over…like you do with potatoes before baking them.   Also cut off the top of the pumpkin if there is a stem.   Place the pumpkin in your microwave.   The cooking time will vary depending on the size of your pumpkin.  Begin with 2-3 minutes and then carefully remove it from the microwave and attempt to cut down the sides of the pumpkin, removing the skin.  (If the pumpkin still seems to be too hard, continue to cook in the microwave for a few additional minutes at a time.)
 
Now that the pumpkin is easier to work with - Use a heavy, sharpened chef's knife and cut off about ¼ inch from the bottom of the pumpkin in an even slice. Then cut off about a ¼ inch from the stem end.  This will stabilize the pumpkin as you cut down the sides to remove the skin.
 
Once the skin is removed, cut the pumpkin in half and begin to remove the pulp and seeds with a large spoon.   Next, lay the pumpkin halves, cut side down on the cutting board for stability. Working a section at a time, cut the pumpkin into slices and then cut each slice into the desired cube size, about 1 inch.
 
The hard work is done!  Place all the cubed pumpkin into a baking dish that allows for most of the pumpkin to lie in a single layer.  Pour olive oil, salt and pepper over the pumpkin and mix well, coating all the pumpkin cubes.  Put the baking dish into the preheated oven and bake for approximately 45-55 minutes, stirring occasionally.  You may need to bake a little less or a little longer depending on the amount you are cooking and if you like your pumpkin softer or more crisp.
 
Once the pumpkin reaches your desired doneness, stir in fresh chopped thyme while it’s still hot and serve.
 

Pumpkin Pasta Sauce

‎6 ounces whole wheat penne pasta

3/4 cup pumpkin puree

3/4 cup low sodium chicken broth

1/4 cup nonfat milk

1 teaspoon margarine

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Pumpkin-Apple Streusel Cake

Apples

· 3 tablespoons unsalted butter

· 4 cups diced peeled cored Granny Smith apples (about 4 large)

· 3 tablespoons sugar

· 1 teaspoon ground cinnamon

Cake

· 11/2 cups all purpose flour

· 1 cup (firmly packed) golden brown sugar

· 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

· 1/2 teaspoon salt

· 3/4 cup canned pure pumpkin

· 1/3 cup sour cream

· 2 tablespoons sugar

· 2 teaspoons pumpkin pie spice

· 1 teaspoon baking soda

· 2 large eggs

· Vanilla ice cream

For apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

Mini Pumpkin Tarts

3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)

1 (15-ounce) can pumpkin

2 cups (plus extra for garnish) frozen whipped topping, thawed

1 teaspoon (plus extra for garnish) pumpkin pie spice

1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling

Mint leaves (for garnish)

1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.

2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.

3. Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.

   picture by Family Fun Magazine

Pumpkin Pancakes

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1.	In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Spice Cookies

1 1/2 cup butter
4 1/2 cup sugar
3 tsp nutmeg
1 1/2 tsp salt
3 tsp baking powder
3 tsp baking soda
1 1/2 tsp ginger
3 tsp cinnamon
7 1/2 cup flour
3 eggs
3 tsp vanilla
1 large can pumpkin
1 package milk chocolate chips

Cream butter and sugar, add dry ingredients and mix well. Add eggs, pumpkin, chocolate chips, and vanilla. Mix well. Bake for 10-12 minutes at 350 degrees.

Pumpkin Chiffon Pie

3+9 inch baked pastry shell
1 envelope unflavored gelatin
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
2/3 cup evaporated milk (1 5 fl oz can)
3 eggs, separated
1 1/4 cup canned pumpkin (1 15 oz can)
whipped cream for topping

In saucepan, combine gelatin, white sugar, cinnamon, salt, ginger and nutmeg. Stir in evaporated milk and beaten egg yolks. Cook- stirring over low heat until slightly thickened. Remove pan from heat. Add pumpkin. Chill, stirring occasionally until thickened. Beat egg whites to soft peaks. Gradually add 1/4 cup white sugar. Continue to beat until stiff peaks. Fold egg mixture into pumpkin mixture. Spoon into cooked, baked pie shell. Chill until firm. Top with whipped cream and serve.

Pumpkin Gingerbread

(from allrecipes.com)
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Libby's Pumpkin Roll with Cream Cheese Filling

Cake:
Powdered sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% pure pumpkin
1 cup chopped walnuts (optional)

Filling:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp butter or margarine, softened
1 tsp vanilla extract
Powdered sugar

Preheat oven to 375 degrees. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Makes 10 servings.

Pizza Rolls

Favorite bread/roll dough or Rhodes Rolls
1 Jar Pizza sauce
2-3 cups Mozzarella cheese
Parmesan Cheese
Egg white
Favorite Pizza toppings: meat, veggies, olives, etc.
Mix sauce, cheese and favorite pizza toppings together.
Stretch dough into pizza like circles. If you’re using homemade dough, Pick up balls about the size of a Rhodes Roll. Put a scoop of toppings mixture into center of stretched dough. Fold dough over to make a p’zone or turnover type pocket. Brush with egg white and sprinkle
on Parmesan cheese. Bake at 350 for 15-20 minutes or until the pockets are turning brown. Make sure that if your dough is thick in spots that those places are done through. Serve warm! You can also dip in more pizza sauce.

Helen Corbitt’s Sour Cream Muffins

1/4 pound butter
1 1/2 cups sugar
1/2 teaspoon salt

Mix until light, then add:
4 eggs, well beaten
1 1/2 cups sour cream
1 teaspoon baking soda
2 3/4 cups flour
1/8 teaspoon grated nutmeg

Mix thoroughly, but not too much. Pour into buttered muffin tins and sprinkle with sugar. Bake at 450 degrees for 15 minutes.
This was the popular muffin served at morning coffees at the Houston Country Club.

Pumpkin Chocolate Chip Muffins

1 1/2 cup all purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

1/2 cup canned pumpkin

1/4 cup butter or margarine, melted

1 egg

1/2 cup chocolate chips

Mix ingredients until moist, should be lumpy. Fillmuffin cups 2/3 full. Sprinkle 1/4 tsp sugar over batter in eachcup. Bake 18-20 min at 400 degrees. Remove from pan immediately.

Pretzels

1 Tablespoon active dry yeast

1 1/2 cup lukewarm water

2 eggs, beaten

1/2 cup vegetable oil

5 cup flour (approximately)

1/3 cup sugar

1 teaspoon salt

1/4 cup nonfat dry milk (mix with 1 cup flour before adding)

Toppings:

1 egg, beaten

about 2 Tablespoons coarse salt

Preheat oven to 425.

Lightly grease 2 large baking sheets.

In a large bowl, dissolve yeast in lukewarm water.

Blend in 2 eggs and oil.

Add dry ingredients (add flour slowly til texture is right).

Knead about 5 minutes until dough is smooth.

Roll (by hand) pieces of dough into ropes about 1/2 inch indiameter and 18 to 24 inches long.

Form into pretzel shape by making U, twisting ends over eachother twice then folding back down.

Place on prepared baking sheets.

Brush top of pretzels with beaten egg and then sprinkle withcoarse salt.

Bake immediately 10 to 12 minutes until light brown.

Makes 12 to 16 large pretzels.

Orange Rolls

1 Pkg yeast
2 Cups warm water
2 eggs
1/2 cup sour cream
7 1/2 cups flour
6 Tbsp melted butter
1 tsp salt
1/2 cup sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in rest. Let rise until double. Knead dough 15 times then roll into 2 12-inch circles and pur filling on. Cut into 12 wedges each and roll up like crescent roll. Put rolls into 9x13 pan and let rise until double. Bake at 350 degrees for 20 minutes.

Filling: 2 Tbsp melted butter (brush on). Mix and sprinkle on 1/2 cup sugar and 2 Tbsp grated orange rind.

Glaze: 1/2 cup butter, 3/4 cup sugar, 1/2 cup cream, 2 Tbsp orange juice

Simply the BEST Bread

5 cups flour (up to 1 c. of cooked cereal may be substituted for an equal amount of flour)
¼ cup sugar (can substitute with honey or molasses)
½ Tablespoon salt
1- ½ rounded Tablespoons instant yeast
¼ cup oil
2 cups hot tap water (substitute ½ c. applesauce for ½ c. water for a more moist bread especially when making whole wheat)

Mix dry ingredients. Add liquids. Mix for 1 minute and check consistency. If dough is too dry add more water. Dough should be very sticky, like cookie dough. Mix for 5 minutes. (10 minutes for whole wheat) Do not add flour to the dough after it's done mixing.

Spray counter and pans with cooking spray. Spray hands to keep dough from sticking to them while working with the dough. Shape loaves, place in pan and cover with a clean dish towel. Let raise 25 minutes. Bake at 350° for 25 minutes.
Yield 2 loves

Herb Garlic Baguettes

1 package active dry yeast

1 teaspoon sugar

1/2 Cup warm water

3¼-3½ Cup all-purpose flour

1 teaspoon dried basil

½ teaspoon dried leaf oregano

½ t dried leaf thyme

1 teaspoon fresh minced garlic

1 teaspoon salt

¾ Cup cold water

1 egg

1 teaspoon water

Dissolve yeast and sugar in warm water.

Place 3¼ C. flour, basil, oregano, thyme, garlic, and salt in bowl. Mix with dough hook on speed 2 for 30 seconds. Scrape bowl.

While mixing on speed 2 slowly add yeast mixture and cold water, mix about 30 seconds. If dough is sticky add remaining flour. Knead on speed 2 about 3 minutes or until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place 1½ to 2 hours or until doubled in size.

Punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12 inch long loaf. Place each loaf on greased baking sheet. With sharp knife (or kitchen sheers) make 4 shallow diagonal slices in top of dough. Beat egg and 1 tsp. water together. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place about 1 to 1½ hours or until doubled in bulk.

Brush top of each baguette again with egg mixture. Bake at 450 for 15 to 18 minutes. Remove from pans and cool on wire rack.

Blueberry Stuffed French Toast

1 loaf French bread, ½ sliced 1” thick, ½ cubed
1 8oz package cream cheese, softened
1 to 2 cups blueberries – frozen or fresh
3 cups milk
4 eggs
1/3 cups maple sugar
1 teaspoon vanilla
1 ¼ cup sugar
¼ cup sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Syrup:

1 cup blueberries
Water (just enough to almost cover the berries)
2 Tablespoon corn starch
1 teaspoon butter
Maple syrup to taste
Lemon juice to taste
Whip Cream


-line 9x13 pan with slices of bread (cube the rest) and then spread all the cream cheese on the layer of bread

-sprinkle blueberries on sliced bread, toss bread cubes on top of that, and smoosh it down a little

-mix milk, eggs, syrup, vanilla, and sugar, then pour that over everything slowly
-push bread cubes down a little more with a spoon (helps for absorbing liquids)
-cover and refrigerate overnight
-bake at 350 for 30 minutes with foil on
-remove foil and bake 30 more minutes
-let stand 10 minutes before serving


-While French toast bakes, prepare syrup:
-put blueberries in pot and add water to almost cover.
-add cornstarch (mixed in a small amount of cold water before adding)
-add butter and bring to boil
-mush blueberries while cooking (I use a banana masher)
-boil for a while, till blueberries are mostly mushed and cooked, then add maple syrup to sweeten and lemon juice to intensify blueberry flavor.
-Top individual servings with syrup & whip cream

Orange Jello Salad

16 oz cottage cheese

3 oz orange jello package

8 oz cool whip

2 11 oz cans of mandarin oranges

If you don't like it chunky you can blend the cottage cheese if you like the little cottage cheese chunks then just mix the cottage cheese, jello and cool whip and then fold in the drained mandarin oranges.  You can also use any flavor of jello with any fruit.

Black Bean & Roasted Red Pepper Dip

1 package (1 oz) taco spices and seasonings

1 can (15 oz) black beans, rinsed and drained

1 jar (7 oz) roasted red peppers, drained

12 ounces light cream cheese

1 tablespoon chopped cilantro

1 to 2 teaspoons lime juice

Garnishes: chopped tomato and fresh cilantro

in food processor combine all ingredients except garnishes; mix thoroughly. serve with tortilla chips and/or raw vegetables

Fruit Salsa

1 cup strawberries

2 kiwifruit

1 apple

1 banana

1/2 teaspoon lemon juice

1/4 cup frozen orange juice concentrate

2 tablespoons sugar

wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. serve with cinnamon chips

Cinnamon Chips

4 flour tortillas

1 teaspoon cinnamon

1/4 cup sugar

2 teaspoons butter

Spread butter on tortillas. Mix cinnamon and sugar and sprinkle over tortillas. Place tortillas (two at a time) on a cookie sheet and broil until sugar starts to bubble. Repeat with remaining tortillas. Cut tortillas pizza style to make chips. Cool and serve with fruit salsa

Asparagus Saute

3 tablespoons olive oil

1 bunch fresh asparagus

A few shakes garlic powder or 1 tablespoon minced garlic

1 tablespoon minced onion

4 tablespoon Parmesan cheese or as much as desired

Rinse asparagus spears and pat dry. Remove rough ends. Cut into 1-2 inch pieces. This helps it all cook evenly and not be too mushy or too hard.

Heat olive oil in a skillet over medium-high heat. Add garlic, minced onion, and asparagus spears. Add salt and pepper. Stir and cook until tender, but still crunchy. Approx. 10 minutes. Sprinkle Parmesan cheese in for the last couple minutes of cooking.

Chocolate Zucchini Bread

2 Cups flour
2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon baking soda
6 Tablespoons unsweetened cocoa powder
1/2 Cups canola oil
1 Cups sugar
1/4 Cups brown sugar
3 eggs
2 teaspoons vanilla
1/2 Cup sour cream
3 Cup grated zucchini
3/4 Cup mini chocolate chips

Topping:
2 Tablespoons brown sugar
2 Tablespoons white sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.
Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. Sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Makes 2 loaves

recipe by Our Best Bites Cookbook

Thai Cucumber Salad

3 cucumbers

¼ Cup lemon juice

¼ Cup canola or peanut oil – I also add a dash of sesame oil for flavor

¼ Cup rice vinegar

¼ Cup chopped cilantro

¼ Cup chopped green onions or snipped chives **(I leave this out usually)

½ teaspoon salt

¼ teaspoon pepper

**I also add sesame seeds for appearance and chopped peanuts if I have them on hand

Peel cucumbers with peeler. Discard green skin. Continue to peel into long shreds. Discard the seed parts of cucumber.

For the dressing, whisk together the lemon juice, oils and rice vinegar. Add the remaining ingredients. Pour the dressing over the cucumber shreds and give them a stir. Top with cilantro. Serve cold and accompanied by the peanuts.

Recipe by Kristina Barney

Cilantro Lime Salad Dressing

1 pkg. dry Ranch Dressing mix
1 cup buttermilk (I used 1 Tbsp lemon juice then enough milk to fill 1 cup total)
1/2 bunch of cilantro
1 small jalapeno (remove seed)
1 cup light mayo
1 tsp lime juice
1 garlic clove

Blend all ingredients in food processor. Refrigerate until served.

Note: I use this on salads, tacos, burritos, enchiladas... anything Mexican.

Seasoned Spread for Vegetables and Pasta

1/2 cup butter or margarine, softened
1 envelope Good Seasons Italian Dressing Mix

Mix ingredients until well blended. Serve over hot cooked vegetables or pasta or rice.

Notes: Our chefs used Zesty Italian by Uncle Dan's, Mediterranean Garlic by Uncle Dan's and Bacon and Onion by Watkins. Recipe was halved and still made plenty.

Summer Squash Casserole

6 cups shredded zucchini
1 cup shredded carrots
1/4 cup chopped onion
1 can cream of chicken
3 cups seasoned stuffing
1 cup sour cream
1/2 cup melted butter

Cook squash and onion in boiled, salted water for 3-5 minutes. Drain well. Combine sour cream and soup. Stir in carrots and then drained squash and onion. Combine butter and stuffing and spread 1/2 of it on bottom on baking dish. Spoon vegetable mixture over top and then top with remaining stuffing mixture. Bake at 350 degrees for 25 minutes. Makes about a 9x9 pan full.

Vegetable Pizza

2 (10 ounce) cans refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
2/3 cup mayonnaise
1 tsp dill weed
1 tsp minced onion
1/2 tsp minced garlic
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped green bell peppers
1 (8 ounce) package shredded Cheddar cheese

1) Preheat oven to 400 degrees F.
2) Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
3) In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
4) Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli, and green peppers. Top with cheddar cheese. Chill in the refrigerator until serving.

Chicken with Wild Mushroom and Balsamic Cream Sauce

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
photo by: Food Network

Cream Cheese Pizza

1/2 loaf of French Bread

1 package cream cheese (softened)

1 can tuna fish

1 1/2 teaspoon Worcestershire sauce

1 tablespoon minced onion

Garlic salt to taste

6 ounces artichokes (quartered, marinated)

2.25 ounces sliced olives

Mix cream cheese, tuna, worcestershire sauce, onions and garlic salt. Cut French bread in half (so you have two open-faced pieces). Spread mixture on bread. Slice up artichoke pieces smaller if desired. Place artichokes and olives on top of ‘pizza’. Place on baking sheet and broil until edges of bread and mixture are browning – approximately 7 to 9 minutes.

**measurements are mostly all guesses here, it’s not a recipe we’ve put in writing, so tweak it to your own liking**

Black Beans and Rice

1 can black beans, drained and rinsed

1 medium onion

2 tomatoes

1/2 cup salsa

2 cups cooked rice

Saute onion and tomato until tender, add black beans and salsa. Serve on top of rice.

Serves about 4.

Barbecued Chinese Chicken Lettuce Wraps

also known as Chinese Tacos

1 large head iceberg lettuce - cored

2 cups mushrooms, cleaned and chopped small

1-1/2 pounds ground chicken

2 tablespoons vegetable or peanut oil

salt and pepper

3 cloves garlic, chopped

1/2- 1 inch ginger root finely chopped or grated

1 orange, zested

1 red bell pepper - diced or chopped small

1 6-8 ounce tin water chestnuts, drained and chopped small

3 scallions or 6 green onions, sliced or chopped small

3 tablespoons Hoisin sauce (Chinese BBQ sauce in Asian section)

Put lettuce in a bowl and cover with ice water. Place in fridge to crisp and cool. Add oil to pan and heat until HOT. (you want to cook fast and sear in flavor) You can use a wok or a big or skillet.

Add chicken to pan and sear by frying a couple minutes. Add mushrooms and cook for a few more minutes. Add salt and pepper to taste. Add ginger and garlic and cook an additional minute. Grate zest into pan then add red pepper, water chestnuts and scallions or onions and continue cooking and another minute. Add Hoisin sauce and stir to coat evenly. Transfer to a serving dish.

Drain lettuce and place on a plate.

To eat, pile spoonfuls into lettuce leaves (large leaves will need to be ripped into 2 or 3 smaller pieces) and add more Hoisin sauce if you wish. Wrap (as best you can) and eat. You will need napkins, it is messy!

Microwave Caramel Corn

1 bag of puffed butter popcorn (Chester’s Brand)

½ C. butter
1 C. brown sugar
¼ C. dark or light Karo syrup
Dash of salt

Microwave on high for 4 minutes in a glass bowl, remembering to stir after 2 minutes.

Then add:
½ t. baking soda
1/8 t. vanilla

Stir the caramel mixture until fluffy. Place popcorn in a in a large Tupperware bowl (or one that is ok to go back into the microwave.) Pour the caramel mixture all over the puffed popcorn. Stir it all together until well coated. Then microwave the popcorn for 2 minutes, stirring after 1 minute. This will help soften the caramel again so it coats all the popcorn more evenly.

Spread this out on wax paper to let it cool.

Enjoy!!!

Note: If you want added sweetness, melt some chocolate almond bark and drizzle over the caramel corn. I put this in the refrigerator so the chocolate gets hardened. Then take out and break it up into smaller pieces.

Note: You may also spread the caramel corn onto a baking sheet and bake at 200 degrees until crispy.

Summer Corn Fettuccine

Salt

1 pound fettuccine

extra-virgin olive oil, for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

1 cup half-and-half or cream

1/2 cup chicken stock

2 tablespoons chopped fresh thyme leaves

hot sauce or 1 or 2 pinches cayenne pepper

1 cup grated Parmigiano-Reggiano or Pecorino Romano

1/2 cup torn sweet basil leaves

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive over medium heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid into the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock into the corn and vegetables, and simmer over low heat for a minute. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Serves 4 to 6

Clouds

1 box instant Sugar Free Chocolate Jello Pudding

3 cups Milk

Light Whipped Cream

Beat Jello and milk with a whisk for 2 minutes. Set in fridge for 5 minutes. Place two heaping spoonfuls of pudding in bottom of cups. Place one heaping spoonful of whipped cream on top and add an additional layer of pudding then whipped cream. Place back in fridge for additional 5 minutes. Serve.

Chicken Enchilada Casserole

4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese

Directions:
1. In a large mixing bowl, combine chicken, soup and milk together; set aside.
2. In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.
3. Repeat layers ending with cheese.
4. Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly.
5. While casserole is baking, prepare a tossed salad to serve with dinner. Makes 8 to 10 servings.
(from www.momswhothink.com)

Buffalo Chicken Sandwiches

• 4 refrigerated breaded chicken patties
• 1/2 cup Louisiana-style hot sauce
• 4 teaspoons canola oil
• 4 tablespoons butter, softened
• 4 sandwich buns, split
• 4 slices provolone cheese
• 4 tablespoons blue cheese salad dressing
• 
  Lettuce, tomato and red onion slices, Additional hot sauce
• 
  
• Place chicken patties in a large resealable plastic bag; add hot sauce. Seal bag and turn to coat. In a large skillet, brown patties in oil over medium heat for 1-2 minutes on each side or until heated through. Remove and keep warm.
• 
  
• Spread butter over cut sides of buns. In the same skillet, toast buns, buttered side down, over medium heat for 1-2 minutes or until lightly browned. Top with a chicken patty, provolone cheese, salad dressing, lettuce, tomato and onion. Serve with additional hot sauce. Yield: 4 servings.
• 
  
• Photo by: Taste of Home

Orzo with Ham and Goat Cheese

1 lb. orzo (rice-shaped pasta)

1/2 lb. sliced deli ham, coarsely chopped

1/2 lb. mild, soft goat cheese, crumbled

5 scallions (or green onions), thinly sliced

Preheat broiler and lightly grease a 9x13 baking dish. Cook orzo in a 6-quart pot of boiling salted water until al dente (about 10 minutes). Reserve 3/4 cup pasta cooking water. Toss hot orzo with remaining ingredients, reserved cooking water, and salt and pepper to taste in a large bowl until cheese is melted. Transfer orzo mixture to baking dish and broil 2 inches from heat until lightly browned, about 4 minutes.

Bowtie Apple Pasta

Approx. 1 1/2 boxes/bags of bowtie noodles

Half a tub of sour cream

1 can cream of chicken soup

Salt and pepper to taste (a lot of pepper)

A lot of cheese (a couple cups? Depends how cheesy you like it)

2 apples cut up in chunks

Add sour cream and cream of chicken to cooked hot noodles. Mix. Add salt and pepper. Mix. Add as much cheese as desired. Mix. Add apples. Mix. Enjoy!

Texas Caviar

1 can black beans

1 can kidney beans

1 can garbanzo beans

1 onion

1 green pepper

1 avocado

1 package Zesty Italian Dressing mix

Rinse and drain beans, chop onion and pepper. (Could also use/add any hard veggie i.e. celery) Cut up avocado. Combine. Make dresing per package instructions and add to mixture. enjoy.

Green & White Salad

1/2 cauliflower, brokin in tiny flowerettes (approximately 1 pound)

1 bunch spinach, leaves only (8 oz bagged)

1 avacado, cut into small pieces

1/2 cup pine nuts or almonds, roasted

Mix ingredients together. Dress immediately before serving.

Dressing

9 tablespoons salad oil

3 tablespoons white wine vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon basil

1/4 teaspoon pepper

dash nutmeg

1 clove minced garlic

Serves 6 - 8

Soy Lime Sauce

1/4 cup lime juice (approximately 2 limes)

1/4 cup soy sauce

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 tablespoon dried minced onions

1 to 2 tablespoons minced garlic (refrigerated kind or fresh)

Mix everything up and serve as desired

- serve over meat, chicken, fish or salad

- use as a marinade

- stir-fry meats and/or veggies in it

- use it as a dip for artichokes

BBQ Chicken Salad

2 heads Romaine lettuce, chopped
1 cooked chicken breast, cut into bite size pieces
1 can whole kernel corn, drained
1 can black beans, drained
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup Cilantro, if desired

1. Mix salad dressing and BBQ sauce in bowl.
2. In large bowl add chopped lettuce, chicken, corn and beans. Add dressing and toss.

Grilled Teriyaki Chicken

1/3 cup water

1/4 cup chicken broth

1/4 cup soy sauce

1 teaspoon minced garlic

2 boneless skinless chicken breast halves

In a small saucepan, combine all the ingredients but the chicken. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Drain and discard marinade. Grill chicken, covered, over medium heat for 7 - 8 minutes on each side or until a meat thermometer reaches 170 degrees.