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2 cups water
1 lb ground beef
1 medium onion, diced
1 (15 ounce) can tomato sauce
2 garlic cloves, minced
1 1/2 tablespoons chili powder
3/4 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon cider vinegar
1 tablespoon worcestershire sauce
1 bay leaf
Bring water to a boil in a large pot. Add beef and boil for 30 minutes stirring occasionally. Drain beef.
Add remaining ingredients to beef and simmer for 30 minutes.
Serve over hot dogs with yellow mustard and onions.
Thursday, October 25, 2007
Halftime Chili
Ingredients
• 3 Tablespoons olive oil
• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 pounds ground chuck
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste
• 2 15 to 16oz cans of kidney beans (drained)
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve
Simple Steps To Chili Nachos
• 1-2 cloves of garlic
• 1 lb of ground beef
• 1 white or yellow onion
• 1 green pepper
• 1 can of chili beans
• 2 cans of chopped tomatoes
• 2-3 Chipotles• Oregano
• Cumin• Jalapenos, pickled
• Don’t forget your tortilla chips!
• Shredded cheese for nachos or you can shred your own Monterey and mozzarella
• Beef broth of stock (stay away from using bullion)
• Bay leaf• Chili powder
• Frozen corn
Step #1: Begin by chopping half a large onion and the green bell pepper. Make sure you have equal amounts chopped of both.
Step #2: Put your beef in a pan and brown it with some olive oil, your green pepper and onion.
Step #3: Open all your cans while the beef is browning. Start to chop up a few jalapenos and chipotles. Do not touch your eyes while doing this and rinse your hands after.
Step #4: When the meat has cooked long enough you can add the chili beans, chopped peppers and the can of tomatoes. Mix hot water with ½ cup of beef stock and add it to the chili mix as well. Then get your cumin, the bay leaf, oregano and chili powder and add to your meat mix.
Step #5: Let your chili meat simmer for whatever time you wish. It is supposed to be quite soup like. If you like your veggies to still be firm then do not over cook your mixture. You can then add some of your frozen corn to the mix to cook for the last 15 minutes or so.
Step #6: If you only like a little amount of topping on your nachos then keep it to a minimum. If you like loads of cheese and toppings go nuts! You can always make it chunkier by adding more jalapenos, vegetables or chopped onion. Toppings can also include salsa, guacamole, sour cream and black olives.
Step #7: Get your plate or dish and spread out a nice layer of tortilla nacho chips. You can then put some of your chili on top with extra onion and chopped jalapenos and then load with cheese.
Step #8: Then stick in your oven so that the cheese melts over the chili and nachos.
Voila! It is party time!
• 1 lb of ground beef
• 1 white or yellow onion
• 1 green pepper
• 1 can of chili beans
• 2 cans of chopped tomatoes
• 2-3 Chipotles• Oregano
• Cumin• Jalapenos, pickled
• Don’t forget your tortilla chips!
• Shredded cheese for nachos or you can shred your own Monterey and mozzarella
• Beef broth of stock (stay away from using bullion)
• Bay leaf• Chili powder
• Frozen corn
Step #1: Begin by chopping half a large onion and the green bell pepper. Make sure you have equal amounts chopped of both.
Step #2: Put your beef in a pan and brown it with some olive oil, your green pepper and onion.
Step #3: Open all your cans while the beef is browning. Start to chop up a few jalapenos and chipotles. Do not touch your eyes while doing this and rinse your hands after.
Step #4: When the meat has cooked long enough you can add the chili beans, chopped peppers and the can of tomatoes. Mix hot water with ½ cup of beef stock and add it to the chili mix as well. Then get your cumin, the bay leaf, oregano and chili powder and add to your meat mix.
Step #5: Let your chili meat simmer for whatever time you wish. It is supposed to be quite soup like. If you like your veggies to still be firm then do not over cook your mixture. You can then add some of your frozen corn to the mix to cook for the last 15 minutes or so.
Step #6: If you only like a little amount of topping on your nachos then keep it to a minimum. If you like loads of cheese and toppings go nuts! You can always make it chunkier by adding more jalapenos, vegetables or chopped onion. Toppings can also include salsa, guacamole, sour cream and black olives.
Step #7: Get your plate or dish and spread out a nice layer of tortilla nacho chips. You can then put some of your chili on top with extra onion and chopped jalapenos and then load with cheese.
Step #8: Then stick in your oven so that the cheese melts over the chili and nachos.
Voila! It is party time!
Day Before Chili
Ingredients
• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Directions
Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.
• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Directions
Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.
Friday, October 19, 2007
Hot Chocolate
1 1/2 cups of cocoa mix
6 teaspoons sugar
a pinch of salt
cinnamon to taste
1/4 teaspoon ground nutmeg (optional)
1 1/2 cups milk
1/2 teaspoon vanilla
3 cups water
3 cups water
lemon or orange zest (optional)
Combine cocoa powder and water in saucepan and simmer on stove for 10 minutes. Stir in milk a little at a time. Add the sugar, salt, vanilla, cinnamon and lemon or orange zest. Stir for another 5 minutes. Ladle into mugs and sprinkle with nutmeg, if desired.
6 teaspoons sugar
a pinch of salt
cinnamon to taste
1/4 teaspoon ground nutmeg (optional)
1 1/2 cups milk
1/2 teaspoon vanilla
3 cups water
3 cups water
lemon or orange zest (optional)
Combine cocoa powder and water in saucepan and simmer on stove for 10 minutes. Stir in milk a little at a time. Add the sugar, salt, vanilla, cinnamon and lemon or orange zest. Stir for another 5 minutes. Ladle into mugs and sprinkle with nutmeg, if desired.
Twice Baked Potatoe Casserole
5 pounds all-purpose potatoes, peeled and quartered
1/2 stick (4 Tablespoons) butter
1 1/2 cups shredded reduced-fat cheddar cheese, divided
1 cup 1% low-fat milk
1 cup reduced fat sour cream
2 eggs
1 cup sliced scallions
4 slices bacon, cooked crisp
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking dish with non-stick cooking spray. Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 1/4 cup of cheese, milk, sour cream and eggs until blended. Then add 3/4 cup of scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into the prepared baking dish. Sprinkle with remaining 1/4 cup cheese and 2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup scallions.
1/2 stick (4 Tablespoons) butter
1 1/2 cups shredded reduced-fat cheddar cheese, divided
1 cup 1% low-fat milk
1 cup reduced fat sour cream
2 eggs
1 cup sliced scallions
4 slices bacon, cooked crisp
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking dish with non-stick cooking spray. Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 1/4 cup of cheese, milk, sour cream and eggs until blended. Then add 3/4 cup of scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into the prepared baking dish. Sprinkle with remaining 1/4 cup cheese and 2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup scallions.
Banana Pudding
6 to 7 med to large bananas
1 package cream cheese
1 package instant vanilla pudding
1 can sweetened condensed milk
1 small bowl cool whip
2 packages pepridge farm chessmen shortbread cookies
Peel and slice banana and put to the side. Mix your vanilla pudding according to the box instructions for pie filling and set aside. Next mix the sweetened condensed milk with the cream cheese with a mixer until smooth. Then fold in the vanilla pudding followed by the cool whip until smooth. Layer cookies on bottom of pan. Layer bananas on top of cookies...as many as you like. Then smooth the pudding mixture over the bananas. Finally, place cookies on top and press lightly...then chill. Serve chilled
1 package cream cheese
1 package instant vanilla pudding
1 can sweetened condensed milk
1 small bowl cool whip
2 packages pepridge farm chessmen shortbread cookies
Peel and slice banana and put to the side. Mix your vanilla pudding according to the box instructions for pie filling and set aside. Next mix the sweetened condensed milk with the cream cheese with a mixer until smooth. Then fold in the vanilla pudding followed by the cool whip until smooth. Layer cookies on bottom of pan. Layer bananas on top of cookies...as many as you like. Then smooth the pudding mixture over the bananas. Finally, place cookies on top and press lightly...then chill. Serve chilled
Green Bean Casserole
1 can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon soy sauce dash of pepper
4 cups cut green beans
1 can french fried onions, divided
In a 1-1/2 quart casserole, combine soup, milk, soy sauce, pepper, beans and 1/2 can onions; mix well. Bake at 350 degrees for 25 minutes or until hot; stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes.
1/2 cup milk
1 teaspoon soy sauce dash of pepper
4 cups cut green beans
1 can french fried onions, divided
In a 1-1/2 quart casserole, combine soup, milk, soy sauce, pepper, beans and 1/2 can onions; mix well. Bake at 350 degrees for 25 minutes or until hot; stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes.
Heavenly Hash
1 can pineapple tidbits, drained
(8 3/4 ounces) 2 cups Cool Whip (8 ounce package)
1 cup mini marshmallows 1/4 cup maraschino cherries (chopped)
3 tablespoons milk
Corn Casserole
Great Spaghetti and Sauce
1 pound pasta 1 pound italian sausage
2 - 28oz cans italian plum tomatoes
1 onion (minced)
5-6 + cloves garlic (run thru garlic press)
1 large bunch of basil (chopped) to taste
oregano (fresh or several shakes of dried)
to taste black pepper to taste salt
1/4 cup sugar
4-5 good shakes italian seasoning
3 shakes garlic powder
1 cup red wine
SAUCE.....In a high sided saute' pan (big enough to hold everything), saute' the onion in olive oil. Add the fresh garlic and sausage. Break up the sausage as it cooks. Drain the excess fat if necessary. Add the red wine. Remove the center core of the tomatoes and smoosh the tomatoes up in your hands till there are no big pieces, then add them to the pot. Throw in a few shakes of salt and pepper, oregano, italian seasoning, and garlic powder. Add the sugar and fresh basil. Cook about 45 minutes or until the sauce has reduced a bit and is thicker. PASTA.....Cook the pasta to the al dente stage. Drain it and return it to its pan. Add a cup or so of the sauce to the pasta and continue to cook for a couple of minutes, stirring as it cooks. (The spaghetti soaks up the sauce and is more flavorful this way). Place the pasta in a large bowl, pour the sauce on top and serve. (Add selected cheese on top is optional) Bon Appetito !!!
2 - 28oz cans italian plum tomatoes
1 onion (minced)
5-6 + cloves garlic (run thru garlic press)
1 large bunch of basil (chopped) to taste
oregano (fresh or several shakes of dried)
to taste black pepper to taste salt
1/4 cup sugar
4-5 good shakes italian seasoning
3 shakes garlic powder
1 cup red wine
SAUCE.....In a high sided saute' pan (big enough to hold everything), saute' the onion in olive oil. Add the fresh garlic and sausage. Break up the sausage as it cooks. Drain the excess fat if necessary. Add the red wine. Remove the center core of the tomatoes and smoosh the tomatoes up in your hands till there are no big pieces, then add them to the pot. Throw in a few shakes of salt and pepper, oregano, italian seasoning, and garlic powder. Add the sugar and fresh basil. Cook about 45 minutes or until the sauce has reduced a bit and is thicker. PASTA.....Cook the pasta to the al dente stage. Drain it and return it to its pan. Add a cup or so of the sauce to the pasta and continue to cook for a couple of minutes, stirring as it cooks. (The spaghetti soaks up the sauce and is more flavorful this way). Place the pasta in a large bowl, pour the sauce on top and serve. (Add selected cheese on top is optional) Bon Appetito !!!
Firehouse Tacos
1 package taco shells
1 Lb. ground turkey
1 can tomato sauce
8oz. 1 green chile diced
1 medium onion (diced)
1/2 red pepper (seeded and diced)
1 large tomato (diced)
little bit of shredded lettuce
1/4 cup sour cream
1/4 cup salsa
1/4 cup shredded pepper jack cheese
1/4 tsp cayenne
1/4 tsp mexican chili powder
1/4tsp hot sauce
1/2 tsp salt
1tbsp canola oil
1/4 tsp red chili flakes
Dice green chile, tomato, onion and red pepper. Put oil in large pot and then add onion and red pepper cook until soft. Add ground turkey and cook until meat is no longer pink. Add green chile and salt. Add spices. Add tomato sauce. Simmer meat and veggies with the sauce a little bit until the tastes merry. Heat taco shells in 350 degree oven for 5 minutes or until shells sweat a little bit. Take shells out of oven and assemble tacos. Put ground turkey meat, sour cream, lettuce, salsa, diced tomato and Pepper Jack cheese. Note: Add more spices or tomato, lettuce,sour cream, Salsa, or Pepper Jack cheese if desired.
1 Lb. ground turkey
1 can tomato sauce
8oz. 1 green chile diced
1 medium onion (diced)
1/2 red pepper (seeded and diced)
1 large tomato (diced)
little bit of shredded lettuce
1/4 cup sour cream
1/4 cup salsa
1/4 cup shredded pepper jack cheese
1/4 tsp cayenne
1/4 tsp mexican chili powder
1/4tsp hot sauce
1/2 tsp salt
1tbsp canola oil
1/4 tsp red chili flakes
Dice green chile, tomato, onion and red pepper. Put oil in large pot and then add onion and red pepper cook until soft. Add ground turkey and cook until meat is no longer pink. Add green chile and salt. Add spices. Add tomato sauce. Simmer meat and veggies with the sauce a little bit until the tastes merry. Heat taco shells in 350 degree oven for 5 minutes or until shells sweat a little bit. Take shells out of oven and assemble tacos. Put ground turkey meat, sour cream, lettuce, salsa, diced tomato and Pepper Jack cheese. Note: Add more spices or tomato, lettuce,sour cream, Salsa, or Pepper Jack cheese if desired.
Christmas Wreath
1 box (large) Cornflakes
1 bag red hots
1.5-2 bags marshmallows
6-8 drops green food coloring large bowl for mixing 1 spatula
Melt the Marshmallows as you would for Rice Crispy treats. Add green food coloring until it is a desirable shade. Pour entire box of Cornflakes into a large bowl. Carefully pour entire warm Marshmallow mixture over the cornflakes, and using your hands or a spatula, mix until all are evenly coated. Form into wreaths on plates.......one wreath per plate.......top with red hots..........let cool......enjoy
1 bag red hots
1.5-2 bags marshmallows
6-8 drops green food coloring large bowl for mixing 1 spatula
Melt the Marshmallows as you would for Rice Crispy treats. Add green food coloring until it is a desirable shade. Pour entire box of Cornflakes into a large bowl. Carefully pour entire warm Marshmallow mixture over the cornflakes, and using your hands or a spatula, mix until all are evenly coated. Form into wreaths on plates.......one wreath per plate.......top with red hots..........let cool......enjoy
Cherry Coke Salad
2 boxes of cherry gelatin
8 ounces of cream cheese
1 can of dark red cherries (save juice)
1 small can of crushed pineapple (save juice) 2 cups of coke marshmallows & pecans (optional)
Dissolve the gelatin in the saved juices. Once dissolved, add cream cheese (it's best to cube) and cans of fruit, mix well. Take off heat and add the coke, and marshmallows (if desired). Add to bowl and refrigerate until molded.
Dissolve the gelatin in the saved juices. Once dissolved, add cream cheese (it's best to cube) and cans of fruit, mix well. Take off heat and add the coke, and marshmallows (if desired). Add to bowl and refrigerate until molded.
Thursday, October 18, 2007
Pumpkin Garland
What You Need
Card stock: orange and black
Black permanent marking pen
Double-stick tape
Binder clips
Twine
Card stock: orange and black
Black permanent marking pen
Double-stick tape
Binder clips
Twine
How to Make It
Decide what you want your message to say. Count the number of letters in the message.
Draw and cut out the necessary number of stemmed pumpkins from orange card stock.
Cut letters from black card stock. Accordion-fold the pumpkins with approximately 1 inch between each fold.
Fill in the stem area with the black marker.
Tape a letter to each folded pumpkin, being careful not to flatten the folds.
String a length of twine along a wall or above a doorway.
Attach each pumpkin to the twine with a binder clip.
Halloween Cups
What You Need
Orange and black paper drink cups
Orange card stock
Orange chenille stems
Glass beads
Crafts knife
Small drinking glass to fit inside paper cup
How to Make It
Referring to the photograph, pencil a face design onto a cup. Insert a small drinking glass inside a traced paper drink cup.
Using a crafts knife, carefully cut out the pattern along the lines, using the glass as support so the paper cup doesn't bend out of shape while you're cutting.
Remove the glass.
Trim approximately 1 inch off the top of each cup with decorative scissors, or use straight scissors to cut a design to give the ghoul a hairline.
Insert an uncut contrasting cup inside the cut cup.
Punch a single hole on opposite sides of the inner cup.
Print the recipient's name onto orange card stock and cut it out.
Punch a hole into one end of the name strip.
Cut a 10-inch length of chenille stem and thread a bead onto each end.
Thread the name strip onto the chenille stem and wrap the ends through the holes of the inner cup for a handle.
Orange and black paper drink cups
Orange card stock
Orange chenille stems
Glass beads
Crafts knife
Small drinking glass to fit inside paper cup
How to Make It
Referring to the photograph, pencil a face design onto a cup. Insert a small drinking glass inside a traced paper drink cup.
Using a crafts knife, carefully cut out the pattern along the lines, using the glass as support so the paper cup doesn't bend out of shape while you're cutting.
Remove the glass.
Trim approximately 1 inch off the top of each cup with decorative scissors, or use straight scissors to cut a design to give the ghoul a hairline.
Insert an uncut contrasting cup inside the cut cup.
Punch a single hole on opposite sides of the inner cup.
Print the recipient's name onto orange card stock and cut it out.
Punch a hole into one end of the name strip.
Cut a 10-inch length of chenille stem and thread a bead onto each end.
Thread the name strip onto the chenille stem and wrap the ends through the holes of the inner cup for a handle.
Bat Bowl
What You Need
Black crafts foam
Plastic pumpkin bucket
Crafts knife
Tape
How to Make It
Sketch a bat wing drawing to the size you want.
Trace two wing patterns onto black crafts foam; cut out the pieces. With the crafts knife, carefully cut a slit on each side of the bucket.
Insert the bat wings and secure them with tape on the inside of the bucket.
Wednesday, October 17, 2007
Spiced Pecans
1 egg white
1 teaspoon cold water 1/4 teaspoon salt 1/2 cups sugar 1/2 teaspoon cinnamon 1 pound of pecan halves
Beat egg white with water until frothy but not stiff. Add pecans and mix until coated. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix. Place in buttered cookie sheet. Bake in a 225 degrees oven for one hour. Stir every 15 minutes.
1 teaspoon cold water 1/4 teaspoon salt 1/2 cups sugar 1/2 teaspoon cinnamon 1 pound of pecan halves
Beat egg white with water until frothy but not stiff. Add pecans and mix until coated. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix. Place in buttered cookie sheet. Bake in a 225 degrees oven for one hour. Stir every 15 minutes.
Sunday, October 14, 2007
Potsticker Dumplings
1 lb. ground pork
1-1/2 cups chopped napa cabbage (about 3 oz.)
4 green onions, chopped (about 1/3 cup)
1 egg, lightly beaten
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing, divided
1/4 cup soy sauce, divided
1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)
10 tsp. oil, divided
1-1/4 cups water, divided
1-1/2 cups chopped napa cabbage (about 3 oz.)
4 green onions, chopped (about 1/3 cup)
1 egg, lightly beaten
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing, divided
1/4 cup soy sauce, divided
1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)
10 tsp. oil, divided
1-1/4 cups water, divided
MIX pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal. If desired, edges can be pleated with five or six folds.
HEAT 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 2 to 2-1/2 min. or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.
COMBINE remaining 2 Tbsp. dressing, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. water. Serve as a dipping sauce with the dumplings.
Easy Cheesy Scalloped Potatoes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas
PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.
SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
BAKE 1 hour or until heated through and potatoes are tender.
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas
PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.
SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
BAKE 1 hour or until heated through and potatoes are tender.
Cheesy Smashed Potatoes
1 lb. red potatoes (about 3 small), cut into chunks
1 cup bite-size cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
PLACE potatoes and cauliflower in large saucepan. Add enough water to cover.
BRING to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan.
ADD sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.
1 cup bite-size cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
PLACE potatoes and cauliflower in large saucepan. Add enough water to cover.
BRING to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan.
ADD sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.
Country Salisbury Steak
1-1/2 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through (160°F).
MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through (160°F).
MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.
Mini Chocolate Caramel Cheesecakes
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter or margarine, melted
1 1/4 cups (7 1/2 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided
12 ozs. cream cheese, softened
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
1 large egg
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon vanilla extract
Caramel ice cream topping
Directions:PREHEAT oven to 300° F. Paper-line 12 muffin cups.COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.SERVE drizzled with caramel topping.
2 tablespoons granulated sugar
2 tablespoons butter or margarine, melted
1 1/4 cups (7 1/2 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided
12 ozs. cream cheese, softened
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
1 large egg
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon vanilla extract
Caramel ice cream topping
Directions:PREHEAT oven to 300° F. Paper-line 12 muffin cups.COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.SERVE drizzled with caramel topping.
Baked Potatoe Soup
2 large or 3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
Directions:MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
Directions:MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
Banana Nut Bread Baked In A Jar
Notes:
I just made these with 8 ounce Jelly jars and they turned out perfect filling with 1/2 cup of batter. I will put these jars in inexpensive mugs with a packet of hot cocoa mix. wrap with cellophane and ribbon for a cute little gift. Thanks for the recipe and gift idea!!!
I just made these with 8 ounce Jelly jars and they turned out perfect filling with 1/2 cup of batter. I will put these jars in inexpensive mugs with a packet of hot cocoa mix. wrap with cellophane and ribbon for a cute little gift. Thanks for the recipe and gift idea!!!
Banana Nut Bread Baked In A Jar
INGREDIENTS
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
Persimmon Bread
3 c. sugar
1 c. oil
4 eggs
2/3 c. water
2 c. persimmon pulp
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts
1 c. pitted dates
Mix together well the sugar, oil and eggs, stir in other ingredients and mix thoroughly. Grease and flour four small loaf pans or 7 (#2) tin cans. Fill each can half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from can.
Note: To freeze, leave breads in cans or loaf pans and seal in a plastic freezer bag.
1 c. oil
4 eggs
2/3 c. water
2 c. persimmon pulp
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts
1 c. pitted dates
Mix together well the sugar, oil and eggs, stir in other ingredients and mix thoroughly. Grease and flour four small loaf pans or 7 (#2) tin cans. Fill each can half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from can.
Note: To freeze, leave breads in cans or loaf pans and seal in a plastic freezer bag.
Friday, October 12, 2007
Hash brown Omelet
Ingredients
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)
Directions
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)
Directions
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings
Easy Shepherd's Pie
Ingredients
1 17-ounce package refrigerated cooked beef tips with gravy
2 cups loose-pack frozen mixed vegetables
1 10-3/4-ounce can condensed tomato bisque soup
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 20-ounce package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese (2 ounces)
Directions
1. Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
2. Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.
3. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.
1 17-ounce package refrigerated cooked beef tips with gravy
2 cups loose-pack frozen mixed vegetables
1 10-3/4-ounce can condensed tomato bisque soup
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 20-ounce package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese (2 ounces)
Directions
1. Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
2. Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.
3. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.
Graham Cracker Crust Tips
When making a pie with a graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low-fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between crust and filling. –Test Kitchen
Any graham cracker crust gets a boost by substituting flaked coconut or finely chopped pecans for 1/4 cup of the crumbs. –Joan K., of Prince Albert, Saskatchewan
I’ve found a way to give a homemade graham cracker crust a hint of spice. I simply mix 1/4 teaspoon ground cinnamon into the granulated sugar. –Dawn L., of Hatboro, Pennsylvania
It is not unusual for graham cracker crusts baked in springform pans to leak butter from the crust. It may be that the proportion of butter in the recipe is too high…or the bottom and sides of the springform pan might not fit tightly enough. Instead of lining the pan with parchment paper, you might find it easier to wrap the bottom of the pan with heavy-duty foil. Any excess butter will be caught in the foil surrounding the pan. In our Test Kitchen, we prefer to place the pan on a four-sided baking sheet to catch any leaking butter. –Test Kitchen
When making a pie with a graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low-fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between crust and filling. –Test Kitchen
Any graham cracker crust gets a boost by substituting flaked coconut or finely chopped pecans for 1/4 cup of the crumbs. –Joan K., of Prince Albert, Saskatchewan
I’ve found a way to give a homemade graham cracker crust a hint of spice. I simply mix 1/4 teaspoon ground cinnamon into the granulated sugar. –Dawn L., of Hatboro, Pennsylvania
It is not unusual for graham cracker crusts baked in springform pans to leak butter from the crust. It may be that the proportion of butter in the recipe is too high…or the bottom and sides of the springform pan might not fit tightly enough. Instead of lining the pan with parchment paper, you might find it easier to wrap the bottom of the pan with heavy-duty foil. Any excess butter will be caught in the foil surrounding the pan. In our Test Kitchen, we prefer to place the pan on a four-sided baking sheet to catch any leaking butter. –Test Kitchen
Apple Pie A La Mode
INGREDIENTS
1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened
1 jar (12 ounces) caramel ice cream topping
1/4 cup chopped pecans, toasted
DIRECTIONS
Spread half the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes. Drizzle with half the caramel topping; cover and freeze for 30 minutes. Top with remaining pie filling; cover and freeze for 30 minutes. Top with remaining ice cream; cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving. Warm remaining caramel topping; drizzle some on serving plates. Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans. Yield: 6-8 servings.
1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened
1 jar (12 ounces) caramel ice cream topping
1/4 cup chopped pecans, toasted
DIRECTIONS
Spread half the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes. Drizzle with half the caramel topping; cover and freeze for 30 minutes. Top with remaining pie filling; cover and freeze for 30 minutes. Top with remaining ice cream; cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving. Warm remaining caramel topping; drizzle some on serving plates. Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans. Yield: 6-8 servings.
Don’t let the cookie crumble!
After spending time baking cookies for a far away loved one, the last thing you want is for them to arrive in pieces. Use these tips to get them there fresh and intact!
Have two lines of defense. Fill an inner gift box with your treats, and then place it in a box for shipping with packing material around it.
Pack cookies or bars in a box that fits them. The less open space you have means less room they have to jostle about.
Try to have about 2 to 3 inches of packing material around your inner gift box or tin. Bubble wrap, air-popped popcorn, shredded paper, newspaper and foam peanuts work well.
If you’ll be sending your goodies to a humid destination, consider wrapping a few layers of foil around your baked goods before placing them in a gift box. This will help protect them from moisture in the air.
Before sealing up the shipping box, give it a gentle shake. If you hear your gift box sliding around, add more packing material.
Looks as good as it tastes!
Make that home-baked gift look extra special with these pretty packaging ideas!
Unique or holiday-themed mugs, pitchers or teapots are lovely ways to present homemade drink or spice mixes.
Colored plastic wraps and gift bags jazz up any treat with a splash of color. Add a colorful bow and you’re all set!
No matter the shape or color, baskets are a nice way to deliver freshly baked muffins, bread and cookies.
Shop flea markets and tag sales for cookie jars, decorative plates, pretty boxes and more. When the holidays arrive, you’ll have one-of-a-kind ways to present your gift.
Dress up any gift box with shredded colored paper. Avoid placing any food directly on the paper.
Sharing a mix for a soup or sweet bread? Add in a ladle or a baking pan to make sure the recipient has everything they’ll need.
In the mix
Looking for more mixes to give as gifts this season? Try Hot Cocoa Mix or any of these simple mix ideas you can create using your most-loved recipes:
Spice/Herb mix – use your favorite herbs or spices to create your own seasoning blend. Package in an airtight container or resealable plastic bag with tips on how to use it.
Dip mix – package up the fixings for a zesty ranch or Mexican dip with a note suggesting what to mix it with (sour cream, mayonnaise, cream cheese).
Trail mix – toss together some peanuts, raisins and chocolate-coated candies for a tasty snack to share with others.
Muffin or bread mix – give them all the dry ingredients they’ll need with the recipe to bake a batch themselves.
Homemade pancake or waffle mix – assemble and package the dry ingredients with the recipe and a few tips on varying it (add a pinch of pumpkin pie spice or cover with apple pie filling).
Soup/Stew/Chili – get them all set with dried veggies, beans, pasta, seasonings and a recipe. They can take it from there!
After spending time baking cookies for a far away loved one, the last thing you want is for them to arrive in pieces. Use these tips to get them there fresh and intact!
Have two lines of defense. Fill an inner gift box with your treats, and then place it in a box for shipping with packing material around it.
Pack cookies or bars in a box that fits them. The less open space you have means less room they have to jostle about.
Try to have about 2 to 3 inches of packing material around your inner gift box or tin. Bubble wrap, air-popped popcorn, shredded paper, newspaper and foam peanuts work well.
If you’ll be sending your goodies to a humid destination, consider wrapping a few layers of foil around your baked goods before placing them in a gift box. This will help protect them from moisture in the air.
Before sealing up the shipping box, give it a gentle shake. If you hear your gift box sliding around, add more packing material.
Looks as good as it tastes!
Make that home-baked gift look extra special with these pretty packaging ideas!
Unique or holiday-themed mugs, pitchers or teapots are lovely ways to present homemade drink or spice mixes.
Colored plastic wraps and gift bags jazz up any treat with a splash of color. Add a colorful bow and you’re all set!
No matter the shape or color, baskets are a nice way to deliver freshly baked muffins, bread and cookies.
Shop flea markets and tag sales for cookie jars, decorative plates, pretty boxes and more. When the holidays arrive, you’ll have one-of-a-kind ways to present your gift.
Dress up any gift box with shredded colored paper. Avoid placing any food directly on the paper.
Sharing a mix for a soup or sweet bread? Add in a ladle or a baking pan to make sure the recipient has everything they’ll need.
In the mix
Looking for more mixes to give as gifts this season? Try Hot Cocoa Mix or any of these simple mix ideas you can create using your most-loved recipes:
Spice/Herb mix – use your favorite herbs or spices to create your own seasoning blend. Package in an airtight container or resealable plastic bag with tips on how to use it.
Dip mix – package up the fixings for a zesty ranch or Mexican dip with a note suggesting what to mix it with (sour cream, mayonnaise, cream cheese).
Trail mix – toss together some peanuts, raisins and chocolate-coated candies for a tasty snack to share with others.
Muffin or bread mix – give them all the dry ingredients they’ll need with the recipe to bake a batch themselves.
Homemade pancake or waffle mix – assemble and package the dry ingredients with the recipe and a few tips on varying it (add a pinch of pumpkin pie spice or cover with apple pie filling).
Soup/Stew/Chili – get them all set with dried veggies, beans, pasta, seasonings and a recipe. They can take it from there!
Hot Cocoa Mix Recipe
INGREDIENTS
10 cups nonfat dry milk powder
1 can (15 ounces) instant chocolate drink mix
1-1/3 cups powdered nondairy creamer
2 cups confectioners' sugar
DIRECTIONS
In an airtight container, combine all ingredients. Store in a cool dry place up to 6 months. Yield: 13 cups mix (about 41 servings). To prepare: Dissolve 4-5 tablespoons mix with 1 cup boiling water; stir well. For spiced cocoa: Add 1-1/2 teaspoons ground nutmeg plus 1 teaspoon ground cinnamon to 3 cups of the basic cocoa mix. For mocha cocoa: Add 1/4 cup instant coffee granules to 3 cups of the basic cocoa mix. Yield: 1 serving.
Sloppy Joes Recipes
INGREDIENTS
2 pounds ground beef
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 teaspoon onion salt
2 cups (8 ounces) shredded cheddar cheese
8 hamburger buns, split
8 slices cheddar cheese
DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup and onion salt; heat through. Stir in shredded cheddar cheese until melted. Spoon about 1/2 cup onto the bottom of each bun. Cut cheese slices with 2-1/2-in. Halloween cookie cutters; place over beef mixture. Serve bun tops on the side. Yield: 8 servings
2 pounds ground beef
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 teaspoon onion salt
2 cups (8 ounces) shredded cheddar cheese
8 hamburger buns, split
8 slices cheddar cheese
DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup and onion salt; heat through. Stir in shredded cheddar cheese until melted. Spoon about 1/2 cup onto the bottom of each bun. Cut cheese slices with 2-1/2-in. Halloween cookie cutters; place over beef mixture. Serve bun tops on the side. Yield: 8 servings
Halloween Snack Mix
INGREDIENTS
6 cups caramel corn
2 cups salted cashews or peanuts
1-1/2 cups candy corn
1/3 cup raisins
DIRECTIONS
In a large bowl, combine all ingredients; mix well. Yield: about 2 quarts.
Hot Chocolate
INGREDIENTS
1 cup nonfat dry milk powder
5 tablespoons sugar
3 tablespoons baking cocoa
1/8 to 1/4 teaspoon ground cinnamon
Dash salt
3 cups boiling water
DIRECTIONS
In a saucepan, combine the milk powder, sugar, cocoa, cinnamon and salt. Add boiling water stir until milk powder is dissolved. Yield: 5 servings
Pumpking Tips
“Pie pumpkins” are the most flavorful variety for use in baking. Pick when fully ripened—the color will be deep orange, and the stem will easily break loose when ready to harvest. Wash, peel and remove seeds. Cut pumpkin into chunks and steam until soft. Puree using a food mill or processor. Cool and pack into freezer bags or containers in the amounts needed for recipes. Use cup-for-cup in place of canned pumpkin. –Test Kitchen
My pumpkin pie is often requested for potlucks, so I double the recipe when I make pie for my family. Extra baked pies get wrapped three times in plastic wrap and once in aluminum foil, then frozen. This wrapping makes transporting the frozen pies easy. At the potluck, I unwrap and thaw the pies for a convenient and delicious dessert. –Elisabeth W., Spencer, Indiana
I add 1 or 2 tablespoons of molasses to my pumpkin pie filling. It gives the pie a richer color and flavor. –Julie S., Corpus Christi, Texas
I think the crusts of apple and pumpkin pies are even better when I sprinkle nutmeg over the pastry dough. –Lorrie A., Cardwell, Montana
Leftover pureed pumpkin adds great flavor and nutrition to a batch of chili. –Jean L., Deephaven, Minnesota.
If you rarely use pumpkin pie spice in your cooking, you may want to make your own instead of buying it. Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store in an airtight container. Substitute for store-bought pumpkin pie spice in any recipe. Yield: 7-1/2 teaspoons. –Test Kitchen
To enjoy a bit of pumpkin at any time of year, I add several heaping tablespoons of canned pumpkin pie filling to a package of sugar-free instant vanilla pudding mix. I make the pudding with 2% milk but reduce the amount called for in the package directions by about 2-3 tablespoons. –Ione K., West Bend, Wisconsin
My family doesn’t care for pie crust, so I make pie fillings without the crust, which means less fat and fewer calories! For pumpkin pie, I double the filling recipe, pour the mixture into a 13-in. x 9-in. baking dish and bake at 350° for 50 minutes (or until a knife inserted near the center comes out clean). For other pies, I put the pie filling into a pie pan or similar-size dish that’s been sprayed with nonstick cooking spray. –Barbara T., Beaverton, Oregon
My pumpkin pie is often requested for potlucks, so I double the recipe when I make pie for my family. Extra baked pies get wrapped three times in plastic wrap and once in aluminum foil, then frozen. This wrapping makes transporting the frozen pies easy. At the potluck, I unwrap and thaw the pies for a convenient and delicious dessert. –Elisabeth W., Spencer, Indiana
I add 1 or 2 tablespoons of molasses to my pumpkin pie filling. It gives the pie a richer color and flavor. –Julie S., Corpus Christi, Texas
I think the crusts of apple and pumpkin pies are even better when I sprinkle nutmeg over the pastry dough. –Lorrie A., Cardwell, Montana
Leftover pureed pumpkin adds great flavor and nutrition to a batch of chili. –Jean L., Deephaven, Minnesota.
If you rarely use pumpkin pie spice in your cooking, you may want to make your own instead of buying it. Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store in an airtight container. Substitute for store-bought pumpkin pie spice in any recipe. Yield: 7-1/2 teaspoons. –Test Kitchen
To enjoy a bit of pumpkin at any time of year, I add several heaping tablespoons of canned pumpkin pie filling to a package of sugar-free instant vanilla pudding mix. I make the pudding with 2% milk but reduce the amount called for in the package directions by about 2-3 tablespoons. –Ione K., West Bend, Wisconsin
My family doesn’t care for pie crust, so I make pie fillings without the crust, which means less fat and fewer calories! For pumpkin pie, I double the filling recipe, pour the mixture into a 13-in. x 9-in. baking dish and bake at 350° for 50 minutes (or until a knife inserted near the center comes out clean). For other pies, I put the pie filling into a pie pan or similar-size dish that’s been sprayed with nonstick cooking spray. –Barbara T., Beaverton, Oregon
Pumpkin Pecan Loaves
INGREDIENTS
3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans
CARAMEL GLAZE:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves. Yield: 2 loaves.
Pumpkin Coffee Cake
INGREDIENTS
1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted
DIRECTIONS
In a large mixing bowl, combine the first six ingredients. Beat on medium speed for 3 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan. Combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings
Cream- Filled Pumpkin Cupcakes
INGREDIENTS
4 eggs
2 cups sugar
3/4 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
DIRECTIONS
In a mixing bowl, combine the eggs, sugar, oil and pumpkin. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. In a mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Yield: about 1-3/4 dozen.
Hot Fudge Cake
INGREDIENTS
1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream
DIRECTIONS
In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips. In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.
Sunday, October 7, 2007
Spice Roll With Persimmon & Cream Filling.
3/4 C. confectioners' sugar
2 t. unsweetened cocoa powder
1/3 C. flour
5 eggs, separated
1/4 t. salt
1/4 t. cream of tartar
1 t. ground ginger
2 T. sugar
1/4 t. black pepper
2 T. rum
1 t. allspice
3 very ripe persimmons
1 t. cinnamon
1 C. heavy cream
1 t. ground coriander
confectioners' sugar or coca powder to sift over cake
1. Butter 10 x 15 in jelly-roll pan and line with a sheet of waxed paper to extend slightly over the short ends. Butter paper heavily.
2. Sift together 1/2 c confectioners' sugar, flour, spices and cocoa. Sift again.
3. In a large mixer bowl beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Sift in 1/4 c confectioners' sugar and beat until stiff peaks form.
4. Without washing beatters, whip yolks in a large bowl until pale an thick. On lowest speed, add flour mixture, beating just long enough to incorporate. With rubber spatula fold half the beaten whites into this, blending completely. Gently fold in remainder in 2 batches.
5. Spread batter evenly in pan. Bake in center of 350 degree oven for 18-20 min or until cake springs back slightly when pressed in the center.
6. Sprinkle a thin layer of confectioners' sugar on a kitchen towel. Invert cake onto towel; carefully peel off paper. Starting at short end, roll up cake and towel to form neat cylinder. cool completely.
7. Combine sugar and rum in a small saucepan cook until sugar dissolves and liquid is clear. Cool.
8. Halve persimmons lengthwise and scoop out flesh; chop roughly (there should be about 1 1/2 c). Whip cream to form peaks.
9. Carefully unroll cake. Paint with rum syrup; spread evely with persimmon, leaving a 2" margin at one short end. Spread whipped cream evely over persimmon. Starting at the short end that has filling up the edge,gently but firmly roll cake. Set seam side down on a serving dish. Refrigerate, covered, for at least an hour or up to 12.
10. To serve, trim away a very thin sliver from each end of roll to present pretty cream swirls. Sieve a thin layer of confectioners' sugar or cocoa over the roll.
Serves 8.
2 t. unsweetened cocoa powder
1/3 C. flour
5 eggs, separated
1/4 t. salt
1/4 t. cream of tartar
1 t. ground ginger
2 T. sugar
1/4 t. black pepper
2 T. rum
1 t. allspice
3 very ripe persimmons
1 t. cinnamon
1 C. heavy cream
1 t. ground coriander
confectioners' sugar or coca powder to sift over cake
1. Butter 10 x 15 in jelly-roll pan and line with a sheet of waxed paper to extend slightly over the short ends. Butter paper heavily.
2. Sift together 1/2 c confectioners' sugar, flour, spices and cocoa. Sift again.
3. In a large mixer bowl beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Sift in 1/4 c confectioners' sugar and beat until stiff peaks form.
4. Without washing beatters, whip yolks in a large bowl until pale an thick. On lowest speed, add flour mixture, beating just long enough to incorporate. With rubber spatula fold half the beaten whites into this, blending completely. Gently fold in remainder in 2 batches.
5. Spread batter evenly in pan. Bake in center of 350 degree oven for 18-20 min or until cake springs back slightly when pressed in the center.
6. Sprinkle a thin layer of confectioners' sugar on a kitchen towel. Invert cake onto towel; carefully peel off paper. Starting at short end, roll up cake and towel to form neat cylinder. cool completely.
7. Combine sugar and rum in a small saucepan cook until sugar dissolves and liquid is clear. Cool.
8. Halve persimmons lengthwise and scoop out flesh; chop roughly (there should be about 1 1/2 c). Whip cream to form peaks.
9. Carefully unroll cake. Paint with rum syrup; spread evely with persimmon, leaving a 2" margin at one short end. Spread whipped cream evely over persimmon. Starting at the short end that has filling up the edge,gently but firmly roll cake. Set seam side down on a serving dish. Refrigerate, covered, for at least an hour or up to 12.
10. To serve, trim away a very thin sliver from each end of roll to present pretty cream swirls. Sieve a thin layer of confectioners' sugar or cocoa over the roll.
Serves 8.
Persimmon Nut Bread
6 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup persimmon pulp
2 cups flour1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 teaspoon grated orange rind
1 cup chopped dates
1 cup chopped nuts
Directions
Cream butter and sugar. Add eggs one at a time, beating well after each. Dissolve soda in persimmon pulp and add to creamed ingredients. Combine dry ingredients and stir into creamed mixture. Add orange rind, dates and nuts and mix well. Bake in loaf pan at 350 degrees for about 75 minutes or until toothpick comes out clean. Cool and slice.
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup persimmon pulp
2 cups flour1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 teaspoon grated orange rind
1 cup chopped dates
1 cup chopped nuts
Directions
Cream butter and sugar. Add eggs one at a time, beating well after each. Dissolve soda in persimmon pulp and add to creamed ingredients. Combine dry ingredients and stir into creamed mixture. Add orange rind, dates and nuts and mix well. Bake in loaf pan at 350 degrees for about 75 minutes or until toothpick comes out clean. Cool and slice.
Persimmon Sauce for Flapjacks
1 ½ cups persimmon pulp
1/8 tsp. cloves
3/4 cup sugar
½ tsp. salt
1 tsp. cinnamon
1/3 cup raisins
1/8 tsp. nutmeg
½ cup milk
Mix pulp, sugar, along with the spices and salt. Next add raisins and milk. Mix together thoroughly and heat.
1/8 tsp. cloves
3/4 cup sugar
½ tsp. salt
1 tsp. cinnamon
1/3 cup raisins
1/8 tsp. nutmeg
½ cup milk
Mix pulp, sugar, along with the spices and salt. Next add raisins and milk. Mix together thoroughly and heat.
Persimmon Griddle Pancakes
1 cup persimmon pulp
4 cups flour
2 eggs, beaten
1 tsp salt
1 cup milk
1 tsp. cream of tartar
1 cup molasses
Stir ingredients until just moistened. Drop by large spoonfuls onto hot greased griddle. Add more milk if batter is too stiff.
4 cups flour
2 eggs, beaten
1 tsp salt
1 cup milk
1 tsp. cream of tartar
1 cup molasses
Stir ingredients until just moistened. Drop by large spoonfuls onto hot greased griddle. Add more milk if batter is too stiff.
Foamy Sauce for Puddings
1 cup confectioner's sugar
1 tsp.vanilla
1/3 cup butter
1 egg white
1 egg yolk
Sift sugar; next beat butter until soft and smooth; add sugar until well blended. Beat in egg yolk and vanilla and place mixture in double boiler over boiling water. Heat until yolk slightly thickens, stirring constantly. Beat egg white till stiff; and fold into mixture. Serve hot.
1 tsp.vanilla
1/3 cup butter
1 egg white
1 egg yolk
Sift sugar; next beat butter until soft and smooth; add sugar until well blended. Beat in egg yolk and vanilla and place mixture in double boiler over boiling water. Heat until yolk slightly thickens, stirring constantly. Beat egg white till stiff; and fold into mixture. Serve hot.
Persimmon Pudding
2 cups persimmon pulp
1 ½ cups flour
2 cups sugar
1 tsp. baking powder
2 eggs beaten
Pinch salt
½ tsp. ground cinnamon
1/4 c. heavy cream
1½ cup buttermilk
4 Tbsp. butter, melted
1 tsp. baking soda
Preheat oven to 350. Combine pulp and sugar in a large mixing bowl. Mix well. Beat in eggs. In a small bowl, put buttermilk and baking soda; stir. Add to pulp; mix thoroughly.
Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Add to pulp gradually and stir til well combined. Next, pour in heavy cream, and mix well.
Butter a 9" x 13" baking dish with some of the butter; add remaining butter to batter. Pour batter into dish and bake until dark brown and toothpick inserted in center comes out clean. (About 1 hour.) Allow to cool.
1 ½ cups flour
2 cups sugar
1 tsp. baking powder
2 eggs beaten
Pinch salt
½ tsp. ground cinnamon
1/4 c. heavy cream
1½ cup buttermilk
4 Tbsp. butter, melted
1 tsp. baking soda
Preheat oven to 350. Combine pulp and sugar in a large mixing bowl. Mix well. Beat in eggs. In a small bowl, put buttermilk and baking soda; stir. Add to pulp; mix thoroughly.
Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Add to pulp gradually and stir til well combined. Next, pour in heavy cream, and mix well.
Butter a 9" x 13" baking dish with some of the butter; add remaining butter to batter. Pour batter into dish and bake until dark brown and toothpick inserted in center comes out clean. (About 1 hour.) Allow to cool.
Persimmon Bread
Persimmon Bread Recipe
Quick Bread
Makes 1 loaf (6 servings).
Ingredients:
2 eggs
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 cup raisins
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). (Decrease temperature by 25 degrees for dark pans). Oil a 9 x 4 inch pan.
2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
4. Bake for 75 minutes (check earlier), or until tester inserted in the center comes out clean.
Quick Bread
Makes 1 loaf (6 servings).
Ingredients:
2 eggs
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 cup raisins
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). (Decrease temperature by 25 degrees for dark pans). Oil a 9 x 4 inch pan.
2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
4. Bake for 75 minutes (check earlier), or until tester inserted in the center comes out clean.
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