Chili Tots

Chili Tots Recipe photo by Taste of Home

1 pound ground beef
2 cans (15 ounces each) chili
8 ounces tomato sauce
2-1/4 ounces sliced ripe olives, drained
4 ounces chopped green chilies
8 ounces shredded cheddar cheese
32 ounces frozen Tater Tots

Directions

1. In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and green chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.
2. Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.
3. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).

Romanian Cabbage Rolls (Sarmale)

2 to 3 pounds ground pork (or whatever meat you prefer)
1/2 cup long grain rice (I prefer basmati)
1-2 onions
parsley
dill
2 tablespoons vegetable oil
1 liter tomato juice
salt and pepper to taste
1 large sour cabbage
16 slices of bacon

Chop the onions and fry them in the oil until tender. Add rice and cook for another minute. Add onion and rice mixture to ground port and add salt, pepper, dill and parsley and mix well with your hands. Now it’s time to assemble the rolls.

Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that’s why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll.

Fill each half leaf with a big tablespoon of the meat mixture and roll. Put all the rolls in a big pot and add the liter of tomato juice over the rolls. Add more water if needed, the juice should cover the rolls entirely. Cover the pot with aluminum foil and bake at 375 degrees for about 4 hours.

After 2 hours remove the foil and put back in the oven. Serve hot with a bit of sour cream on top.

Sticky Buns

photo from America's Test Kitchen Family Cookbook

Makes 12 rolls
Prep time: 2 hours 30 minutes (includes dough making and rising time)
Total Time: 4 hours 20 minutes plus cooling time

Nut Topping
¼ cup packed light brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon salt
½ teaspoon vanilla extract
2 cups pecans, toasted and chopped coarse

Buns
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon cloves
Pinch salt
Flour for the counter
1 recipe Basic Sweet Dough
1 tablespoon unsalted butter, melted, plus extra for the pan

1. For the nut topping: Bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture over the bottom of a greased 9 by 13-inch metal baking dish

2. For the buns: mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12 by 16-inch rectangle. Brush the dough with the butter. Sprinkle the filling over the dough, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

3. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18 inches in length with an even diameter. Pat at the ends of the cylinder to even them.

4. Slice the cylinder into 12 evenly sized buns using a serrated knife. Arrange the buns cut-side down on top of the nut topping in the baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping them out onto a large serving platter. Scrape any glaze from the pan and drizzle it over the buns before serving.

To Make Ahead
after arranging the rolls in the baking dish in step 4, cover the baking dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 5, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1-1/2 hours.

Layered Picnic Loaves

photo and recipe by Taste of Home

• Prep: 15 min. + chilling
• Yield: 12 Servings

• 2 unsliced loaves (1 pound each) Italian bread
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning, divided
• 1/2 pound deli roast beef
• 12 slices part-skim mozzarella cheese (1 ounce each)
• 16 fresh basil leaves
• 3 medium tomatoes, thinly sliced
• 1/4 pound thinly sliced salami
• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 package (10 ounces) ready-to-serve salad greens
• 8 ounces thinly sliced deli chicken
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
• Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
• Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly in plastic wrap. Refrigerate at least 1 hour before slicing. Yield: 2 loaves (12 servings each).

Popsicles

Popsicles

Bobbie Crawford               Makes 3 doz. 

1 pkg jello, or any flavor you like

1 pkg Kool Aid, any flavor you like

1 Cup sugar

2 Cups boiling water

2 Cups cold water

Mix first four ingredients until dissolved.

Add cold water.

Pour into pour into popsicle holders.

Freeze.

Gingerdoodles (or Snickersnaps)

from Budding Baketress

Snickerdoodle Dough

 

1/2 cup shortening

3/4 cup granulated sugar

1 egg

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cream of tartar

1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in

 

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls.

Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in.

 

Gingersnap Dough

 

3/4 cup shortening

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

1/4 cup granulated sugar for rolling cookies in

 

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.

 

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

 

Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.

 

Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a  thicker consistency).

 

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

Pumpkin Spice Truffles

1 cup white chocolate, coarsely chopped (about 5 oz)
1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps
3/4 cup graham cracker crumbs
2 teaspoons confectioners’ sugar
1/4 teaspoon ground cinnamon
pinch of orange zest
4 ounces cream cheese, softened
about 16 ounces chopped white chocolate, melted (for dipping)

Melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls.  (about 1 hour)

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment-or foil-lined baking sheet. transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

when you are ready to dip the truffles, melt the white chocolate (or candy melts) in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate. Turn quickly to coat and balance on the tines of a fork to shake off the excess. Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired. Repeat with the remaining filling balls. Transfer the baking sheet to the refrigerator and chill until the coating is set.

Candy Treat

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Special K cereal
1/2 package chocolate chips
1/2 package butterscotch chips

Add sugar and corn syrup to a pot and bring to a good boil.  Add peanut butter and stir until it melts.  Pour over cereal and lightly press into a greased 10x13 pan.
Mix and melt chocolate and butterscotch chips together and spread over the top of the cereal mixture and allow to set.   Cut into squares and serve.

** Don’t put this into the refrigerator or it will be VERY hard to cut into squares.

Ultimate Strawberry Shortcake

1 pound fresh strawberries

1/4 sugar (or however much you want)

8 ounces cream cheese, softened

1 cup powdered sugar

1 (8 ounce) containers frozen whipped topping softened

1 (14 ounce) angel food cake, cut into cubes or broken into chunks ( I buy the cake already made)

Directions

Wash, stem, and cut strawberries in half.

Add sugar; toss to mix well.

Chill.

Beat cream cheese and powdered sugar well.

Fold in whipped topping and cake cubes.  This works best when cream cheese and whipped topping are softened enough.

Spread cake into an ungreased 13x9 dish.

Cover and chill for at least 2 hours.

Cut cake into squares; top with strawberries.

Also works best if you don't double it and just 'double' it in single batches.

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

Cream Cheese Pie

2 graham cracker crusts

2 (21 ounce) cans pie filling

1 package cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Spread cream cheese mixture into pie crusts. Refrigerate until set; this will take between 2 to 4 hours (overnight is fine).

Just before serving, spread the pie filling over the top of the pie.

*tip* refrigerating pie filling before putting it on the pie will help it serve more easily

Strawberry Graham Dessert

1 cup graham cracker crumbs (about 16 squares)

2 tablespoons butter or margarine, melted

1 package (3 ounces) strawberry gelatin

1 cup boiling water

1 package (16 ounces) frozen sweetened sliced strawberries, thawed

1 tablespoon lemon juice

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

Dash salt

1 cup whipping cream, whipped

Fresh strawberries and mint, optional

In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture onto the bottom of a greased 8-inch square baking dish. Bake at 325 degrees for 10 - 14 minutes or until golden brown. Cool on a wire rack.

In a bowl, dissolve gelatin in boiling water, stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture. Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and mint if desired.

Yield: 9 servings