Sweet Day In The Life...

Weight Watchers (9 POINTS recipes)

2011-07-30T15:57:00.001-07:00

* Blue Cheeseburger (2004)
* Chicken Florentine Panini
* Garlic-Rosemary Crusted Rack of Lamb

Blue Cheeseburger

Shape 4 ounces lean ground beef into a patty; broil until cooked, about 10 minutes, turning once. Top patty with 1 tablespoon fat-free blue cheese dressing and 2 tablespoons crumbled blue cheese; serve on a 1-ounce whole wheat bun with 2 lettuce leaves and 2 tomato slices. Serve with 1 cup carrot & celery sticks.

Weight Watchers (8 POINTS recipes)

2011-07-30T15:56:00.003-07:00

* Apricot-Glazed Duck Breasts
* Blue Cheese Chicken Burgers Favourites (2008)
* Braised Veal Shanks with Polenta
* Chicken Parmesan
* Classic Cuban Sandwiches
* Confetti-Topped Mussels
* Creamy Pesto Primavera
* Eggplant Spaghetti
* Ham & Cheese Cellentani
* Lamb Burgers with Feta-Cucumber Raita
* Pesto and Goat Cheese Pizza

Blue Cheese Chicken Burgers Favourites (2008)

(PointsPlus™ Value: 8)

Servings: 4

Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy

These burgers are Buffalo chicken wing knock-offs. They're brushed with a spicy BBQ sauce and then topped with crumbled blue cheese. Amazing flavour.

Ingredients

* 2 spray(s) cooking spray
* 1/4 cup(s) barbecue sauce
* 1 1/2 tsp hot pepper sauce, or to taste
* 1 pound(s) uncooked extra lean ground chicken breast
* 1/2 cup(s) scallion(s), sliced
* 1/4 cup(s) celery, chopped
* 1/4 cup(s) dried bread crumbs, plain-variety
* 2 tsp minced garlic
* 1/2 tsp table salt
* 4 item(s) mixed-grain hamburger roll(s)
* 2 cup(s) romaine lettuce, shredded
* 1 large tomato(es), cut into 8 slices
* 2 Tbsp blue cheese, crumbled

Instructions

Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.

In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.

Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.

To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger).

(Yields 1 burger per serving).

Note: If you like your food really spicy, give the lettuce and tomato a few shots of hot sauce.

Weight Watchers (7 POINTS recipes)

2011-07-30T15:56:00.001-07:00

Weight Watchers (6 POINTS recipes)

2011-07-30T15:55:00.005-07:00

Juicy Hamburgers

Course: main meals

(PointsPlus™ Value: 6)

Servings: 4

Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy

Add a few flavorful ingredients to lean ground beef and you'll have fantastic burgers in no time.

Ingredients
* 1 spray(s) cooking spray
* 1 pound(s) uncooked lean ground beef (with 7% fat)
* 1 Tbsp Worcestershire sauce
* 2 tsp minced garlic
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 4 item(s) reduced-calorie hamburger roll(s)

Instructions

Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high.
In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper; mix well and shape into 4 patties, about 1-inch-thick each. (To retain juiciness, be careful not to overwork the meat.)
Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer to desired degree of doneness).
Serve burgers on rolls with your favorite toppings (could affect POINTS values).

(Yields 1 burger per serving).

Weight Watchers (5 POINTS recipes)

2011-07-30T15:55:00.001-07:00

Weight Watchers (4 POINTS recipes)

2011-07-30T15:54:00.001-07:00

* Blue Cheese Muffins
* Blue Cheese and Pear Salad

Blue Cheese Muffins

Course: side dishes

(PointsPlus™ Value: 4)

Servings: 12

Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy

Muffin Week kicks off with this cheesy number. Not a fan of blue cheese? Try shredded parmesan, provolone, gruyere or extra-sharp cheddar instead.

Ingredients

* 2 spray(s) cooking spray
* 2 cup(s) all-purpose flour, unbleached
* 2 1/2 tsp baking powder
* 1/2 tsp table salt
* 1 tsp paprika
* 2 Tbsp regular butter, melted
* 1 large egg(s), beaten
* 1 cup(s) fat-free skim milk
* 5 oz blue cheese, crumbled or extra-sharp cheddar, shredded (see note in introduction above)

Instructions

Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.

Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)

Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.

Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm.

(Yields 1 muffin per serving).

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Blue Cheese and Pear Salad

Course: light meals

(PointsPlus™ Value: 4)

Servings: 6

Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy

Use red pears in this sweet, smooth, crunchy salad for an especially bright presentation.

Ingredients

* 1 bunch(es) arugula, torn
* 1 head(s) romaine lettuce, torn
* 3 medium pear(s), cored and thinly sliced
* 1/2 cup(s) buttermilk
* 1/2 cup(s) blue cheese
* 1 clove(s) (medium) garlic clove(s), minced
* 1/4 tsp black pepper, ground
* 3/4 oz chopped walnuts, about 3 Tbsp, toasted

Instructions

Divide arugula and romaine among plates. Arrange pears on greens.

Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing. Sprinkle with walnuts and serve.

Weight Watchers (3 POINTS recipes)

2011-07-30T15:53:00.001-07:00

Weight Watchers (2 POINTS recipes)

2011-07-30T15:52:00.000-07:00

Balsamic Strawberries

Course: desserts

(PointsPlus™ Value: 2)

Servings: 4

Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy

Strawberries with vinegar and pepper may sound unusual, but the sweet-tart combination is delicious. The balsamic marinade tints the strawberries a deep red.

Ingredients

* 4 cup(s) strawberries, halved or quartered
* 2 Tbsp unpacked brown sugar
* 1 Tbsp balsamic vinegar
* 1/8 tsp black pepper, freshly ground
* 1/2 cup(s) fat-free vanilla yogurt
* 1 Tbsp mint leaves, optional

Instructions

Combine strawberries, sugar, vinegar and pepper in a bowl. Marinate in refrigerator for at least 1 hour, stirring at least once.

Serve in 4 small glasses or bowls and top each with 2 tablespoons vanilla yogurt. Garnish with mint sprigs, if desired.

Weight Watchers (1 POINT recipes)

2011-07-30T15:51:00.000-07:00

* Apricot-Hazelnut Pastries
* Asian Hot and Sour Slaw
* Asparagus Spears with Creamy Mustard Dressing
* Bacon and Onion Swiss Chard
* Bittersweet Chocolate Sauce
* Broccolini with Lemon and Garlic
* Broccoli with Walnut Gremolata
* Chili Caribe Shrimp Skewers
* Creamy Spinach
* Crispy Tomato Caper Bruschetta
* Cucumber Dressing
* Feta-Cucumber Raita
* French-Glazed Turnips
* Garlicky Broccoli
* Greek Garden Spread
* Green Bean Salad with Carmelized Onions
* Herbed Green Beans
* Lemon Cream Sauce
* Mandarin Orange Salad
* Mediterranean Green Salad
* Minted Melon
* Pan-Sauteed Kale and Cabbage
* Plum Sauce
* Roasted Corn and Black Bean Pico
* Sauteed Spinach
* Savory Stuffed Tomatoes
* Savory Stuffed Zucchini
* Spicy Tortilla Chips
* Spinach and Tomatoes
* Summer Berry Tartlets
* Two-Mushroom Sauce

Blue Cheese Dressing Recipe
* 4 cups plain fat-free yogurt
* 5 ounces blue cheese
* 2 tablespoons balsamic vinegar
* 2 tablespoons Grey Poupon Country Dijon Mustard
* 2 clove garlic cloves

Mince garlic, then mix all ingredients in bowl and pour back into yogurt container.

Refrigerate until needed.

Makes 33 servings - 2 tablespoons per serving.

(1 WW point)

Weight Watchers (0 POINTS recipes)

2011-07-30T15:49:00.000-07:00

* Cucumber Salad
* Hawaiian Papaya & Cucumber
* Mustard-Chive Cream Sauce
* Roasted Tomato Salsa
* Thai Cucumber Toss
* Thyme-Roasted Turnips
* Tomatillo Salsa

---------------------------------
Cucumber Salad
---------------------------------
Hawaiian Papaya & Cucumber
---------------------------------

Mustard-Chive Cream Sauce

* 1 tablespoon coarsely chopped fresh chives
* 2 tablespoons low-fat sour cream
* 2 tablespoons stone-ground mustard
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon sugar
* 1/8 teaspoon freshly ground black pepper

1. Combine all ingredients in a small bowl. Cover and chill until ready to serve.

Yield: 1/4 cup (serving size: 1 tablespoon)

Fat: 1.1g
Carbs: 2.6g
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Roasted Tomato Salsa
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Thai Cucumber Toss
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Thyme-Roasted Turnips
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Tomatillo Salsa
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{Kentucky Butter Cake}

2011-03-09T14:09:00.000-08:00

You just gotta love the description of this one!

- Kentucky Butter Cake. Proudly Clogging Arteries Since 1963.

- Kentucky Butter Cake is a cake for grown-ups. It doesn’t have sprinkles. It doesn’t have frosting.

- It isn’t cute.

- But, Baby, this cake has flavor for days. You expect a butter cake to be buttery, but this one goes above and beyond with the real draw: its glaze.

- This magical glaze (made of, yes, more butter, more sugar and more vanilla or rum extract) is poured into holes poked in the cooling cake, so you don’t see any hint of it from the outside. But when you take that first bite, it’s the best kind of surprise – moist, buttery and sweet. The taste of an old-fashioned cake with a swing in its hips.

- Perfect for sharing, unless you’re interested in getting a stent.

Kentucky Butter Cake

Adapted from Nell Lewis, Bake-Off® Contest winner, 1963

Ingredients

•1 cup (2 sticks) butter
•2 cups sugar
•4 eggs
•3 cups unbleached all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1 teaspoon salt
•1 cup buttermilk
•2 teaspoons vanilla or rum extract

Glaze:

•3/4 cup sugar
•1/3 cup butter
•3 tablespoons water
•2 teaspoons vanilla or rum extract

1. Preheat oven to 325 degrees F. Grease a 10-inch bundt pan with a nonstick spray that contains flour (like Baker’s Joy® or Pam® Baking); set aside.

2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugar for 3 minutes at medium speed.

4. Lower mixer speed and add eggs, one at a time. Continue to beat for 1 minute.

5. Alternate adding the flour mixture and buttermilk, ending with the flour.

6. Add vanilla or rum extract. Beat on medium-high speed for 20 seconds.

7. Pour batter into prepared pan, and bake for about 60 minutes, or until a wooden toothpick inserted into the center comes out clean.

8. To make the glaze: In a small saucepan, combine sugar, butter, water and vanilla or rum extract. Do not boil.

9. When the cake comes out of the oven, prick it with a wooden skewer or fork. Pour the glaze slowly over the cake.

10. Let the cake cool completely before removing it from the pan.

(Source: EzraPoundCake.com)

{Kentucky Butter Cake}

2011-03-09T14:02:00.000-08:00

Oh-so-good!...If you prefer your cake with more sauce , just make a double batch. It is heavenly!

Cook time: 1 Hour/Difficulty: MEDIUM

Prep time: 25 Min Serves: 12

Ingredients

- 3 c all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 c real butter
- 2 c sugar
- 4 eggs - 1 c buttermilk
- 2 tsp vanilla extract

BUTTER SAUCE

- 1 c sugar
- 1/4 c water
- 1/2 c butter
- 1 tsp vanilla extract

Directions

1. Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream: 1 cup butter, 2 cups sugar, and then blend in eggs, mix in buttermilk, and vanilla, adding alternately milk and flour mixture into creamed mixture. Pour in bundt pan and bake for 1 hour.

2. Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla, When cake is still very hot, leave in bundt pan, poke small holes in top and drizzle butter sauce over cake, Transfer to dish and dust with powder sugar.

(Source: justapinch.com)

{Karen's Kentucky Butter Cake}

2011-03-09T13:57:00.000-08:00

Karen says..."Kentucky Butter Cake is basically a VERY moist & extra calorie pound cake. It is basically the definition of delicious. Geesh... haven't had one in a long time!"

Here is a recipe for it...

Ingredients

* 3 cups unbleached all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 1 cup butter
* 2 teaspoons vanilla extract
* 4 eggs
* 3/4 cup white sugar
* 1/3 cup butter
* 3 tablespoons water
* 2 teaspoons vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

{Randazzo King Cake}

2011-03-09T13:55:00.000-08:00

https://www.randazzokingcake.com/

(Source: Randazzo Cakes}

Thank You once again to Candace for sharing this one!

According to Candace, their recipe tastes like a big ole Cinnamon Roll!

Yummy!!

{King Cake Knots}

2011-03-09T13:51:00.000-08:00

http://plainchicken.blogspot.com/2011/03/easy-king-cake-knots.html

(Source: Plain Chicken)

Note: Thank You for sharing this recipe with me Candace! XO

{Traditional King Cake}

2011-03-08T09:42:00.000-08:00

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive sugar sprinkles: gold (power), purple (justice), and green (which represents represents faith).

(Yield: Makes 2 cakes - about 18 servings each)

Ingredients

1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

*6 to 6 1/2 cups all-purpose flour may be substituted.

Kitchen Notes

Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min. This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

(Source: Southern Living)

{An Ode To Louisiana!}

2011-03-08T09:41:00.000-08:00

* Citrus-Marinated Shrimp with Louis Sauce
* New Orleans Red Beans and Rice
* Chicken-and-Sausage Gumbo
* Cajun Corn Maque Choux
* Easy Mini Muffulettas
* Okra Creole
* Bread Pudding with Vanilla Sauce
* Traditional King Cake

http://www.southernliving.com/food/holidays-occasions/mardi-gras-recipes-00400000040803/page12.html

* Louisiana and Cajun recipes, including recipes for gumbos, crawfish, roux, jambalaya, and many more.

* 3 of the favorite foods that are part of The Mardi Gras celebration in New Orleans include: King Cake, Planter's Punch, and Bananas Foster.

* Creole and Cajun Cookery

* Shrimp Creole (shrimp, tomatoes, garlic, onion, celery, and other seasonings and vegetables).

* Creole Sauce (For chicken, fish or seafood - tomatoes, bell pepper, celery, onions, and seasonings).

* Louisiana King Cake (Note: a small doll or coin is usually baked into the dough).

* Crawfish Sherry Sauce

* Shrimp Po' Boy Sandwich
* Chicken Sauce Piquante (Chicken sauce piquante with chicken, mushrooms, peas, corn, tomatoes, and roux, served over rice).

* Cajun Dirty Rice with Chicken Livers (made with rice, chicken livers, broth, chopped onions, and other ingredients).

* Alligator Recipe (Gator in Lemon Sauce)

* Quick Red Beans and Rice

* Cajun Chicken Croquettes (made with Creole seasoning and cooked chicken, deep fried).

* Cajun Cuisine (Banana Crepes, Roux, Dirty Rice, Crawfish, Shrimp, and More!)

* Beignets, Fritters, Calas

* Gumbo

* Jambalaya (a mixture of rice, vegetables, and more, this is perhaps the most versatile dish the South has to offer).

* Red Beans and Rice

* Oysters (including the famous New Orleans dish, Oysters Rockefeller).

* Roux

* Grits

* Louisiana grillades & grits, basic boiled, cheese grits, and more.

* Spicy Shrimp and Grits/Shrimp and Creamy Grits (shrimp and grits, made with creamy grits, mushrooms, green onions, big shrimp, and tomatoes).

* Spicy Shrimp With Rice (Shrimp is cooked with seasonings, rice, Tabasco, onion, and green bell pepper. A shrimp and rice recipe, or jambalaya).

* You Know You're Cajun If...(learn what Cajun humor is, Understanding Cajun culture from their own jokes, Cajun humor reflects their love of life).

* A Cajun Picnic (enjoy an easy to prepare picnic with Foods Ideal for Hot Weather-using seasonal vegetables such as cucumbers and tomatoes).

* Creating a Creole Kitchen: The Essentials

Learn how to cook Creole food by incorporating these basic ingredients into your pantry.

* Cajun Shrimp Boil with Corn and Potatoes (corn, onions, red potatoes, and seasonings. A delicious Cajun shrimp boil with potatoes).

* Shrimp Creole Recipe (made with tomatoes, shrimp, rice, and celery and onion).

* Cooking in the 1700s (Foods of the French immigrants in old Acadia of the 1700s. Some of the differences and similarities in food and cooking in the old Acadia).

* Antique Recipes (Antique recipes, cookery methods employed on a wood burning stove, and home canned foods vs ingredients from ones' home garden).

{Pumpkin Pie French Toast}

2010-10-07T12:43:00.000-07:00

Pumpkin Pie French Toast

(makes 4 servings)

Ingredients:

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Optional - Broken gingersnap crumbs as a yummy crust!

Directions:

1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.

2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.

3. Serve with maple syrup.

{Pumpkin Bread}

2010-10-07T12:06:00.000-07:00

Pumpkin Bread

Ingredients:

1-3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips
3/4 cup walnuts

Directions:

Preheat oven to 350 degrees.

Grease a 9 x 5 loaf pan. Combine flour, soda, salt and spices. In a sparate bowl, cream butter until fluffy. Gradually add sugar. Add 2 eggs. Mix until fluffy.

Add 1/3 of the flour mixture. Mix.

Add 1/2 of the pumpkin. Mix.

Add 1/3 of the flour mixture. Mix.

Add 1/2 of the pumpkin. Mix.

Add the rest of the flour mixture. Mix.

Add chocolate chips and half of the nuts. Pour in loaf pan. Sprinkle the remaining nuts on top.
Bake at 350 degrees for 65 to 75 minues, or until knife inserted into bread comes is dry.
Enjoy!

{Blueberry Pie with Crumb Topping}

2010-07-18T03:31:00.000-07:00

Crumb topping

1 cup all purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/2 cup 1 stick unsalted butter, cut into pieces

Filling

1/2 cup granualted sugar
1/4 cup flour
4 cups fresh blueberries
1/2 tsp. fresh finely grated lemon rind
1 Tbsp. lemon juice
2 Tbsp. butter, unsalted cut into pieces

Preheat oven to 400 degrees. Prepare the pie, 9 inch pie crust. Mix crumb topping ingredients together until mixture resembles crumbs about pea size. Don't overprocess. If you are using a food processor use the pulse button. Set aside.

Make the filling. In a large bowl stir together the sugar, flour, until well mixed. Gently stir in the blueberries and lemon rind, juice. Pour the mixture into the pie crust, dot with butter. Sprinkle the crumb topping evenly over the pie.

Reduce the oven temperature to 350 degrees. Place the pie in the oven and bake until the topping is golden brown 40 to 45 minutes. Let cool completely on a wire rack before serving. This is great with a dollop of vanilla icecream!

(recipe from Sweetie Pies)

{Black Forest Cake}

2010-07-09T04:36:00.000-07:00

(Serves 12-16)

Ingredients

* 1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan
* 3 eggs (or as called for by your cake mix)
* 1/3 cup oil (or as called for by your cake mix)
* 1 1/3 cups water (or as called for by your cake mix)
* 1 (8 ounce) container Cool Whip, thawed
* 1 tablespoon almond extract
* 2 tablespoons vanilla extract
* 1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed
* 1 (21 ounce) can cherry pie filling
* chocolate sprinkles
* maraschino cherries

Directions

1. Mix cherry pie filling and almond extract.

2. While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.

3. When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.

4. Fold Cool Whip into pudding.

5. Spread pudding mixture over cake, covering the cherry pie filling.

6. Decorate with chocolate sprinkles and or cherries.

7. Chill until serving time.

{Cornflake Biscuits}

2010-07-09T04:16:00.000-07:00

Recipe #1

* 3 tbsp yogurt
* 1 tbsp olive oil
* 1 tsp salt
* 1 tsp chili powder
* 3 cups flour
* 250g butter
* 1 cup cornflakes, crumbled
* 1 tsp baking powder
* 1 egg yolk, beaten

Preheat the oven at 180C.

Make a mixture from yogurt, olive oil, salt and chili powder. You can decrease or increase the amount of chili acording to your taste.

Make a hard dough by combining flour, butter, cornflakes and baking powder with the yogurt mixture.

Take small balls from the dough and roll them out on the counter. Cut them with cookie cutters.

Lay the baking sheet in an oven tray and place the biscuits on it. Then spread egg yolk on each.

Cook them for 25 minutes and then let them cool on wire rack.
________________________________________________

Recipe #2

The recipe doubles and triples very well. These were made teaspoon-size, but if you like big cookies you can make them larger.

(Serves 24 cookies)

* 4.5 ounces butter at room temperature
* 3.6 ounces sugar
* 1 whole egg at room temperature, lightly beaten
* 1 cup all purpose flour
* 1 cup fresh walnuts, cut in small pieces
* 1 cup cornflakes
* 3 cups cornflakes to roll biscuits
* 1 pinch salt

1. Beat the butter with the sugar until white and fluffy.

2. Add the lightly beaten egg and beat until very well incorporated and batter is very fluffy.

3. Sift the flour with the salt and add to the batter. Beat until incorporated, scraping down the sides and bottom.

4. Add 1 cup of walnuts and 1 cup of cornflakes and beat just until mixed, to divide the ingredients in the dough. Scrape down the sides, make into a ball and chill for 20 minutes.

5. Pre-heat the oven to 350º F with rack 1 shelf up from middle. Line 2 baking trays with parchment paper.

6. In a large bowl add 2 cups cornflakes and lightly press on them just to break the bigger flakes.

7. With 2 teaspoons, make little balls of dough and put in the cornflakes. Roll them around to stick the cornflakes to the dough. Put them on the baking tray, seperating them about 1 inch from each other.

8. Bake in the oven for 8 minutes and then lower the rack to the middle and continue baking until they are golden and crispy.

9. Allow them to cool on the baking tray and store in an airtight jar.

{Pistachio Walnut Cake}

2010-07-09T00:45:00.000-07:00

Preheat over to 350. Combine 1 box yellow cake mix, 1 package instand pistachio jello pudding, 4 eggs, 1/2 teaspoon vanilla extract, 1/2 cup vegetable oil and 1 16 ounce container of sour cream. In a small bowl combine 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup chopped walnuts. Pour 1/2 the batter into a greased 10" bundt pan. Sprinkle 1/2 the sugar/cinnamon/walnut mix. Pour the remaining batter and sprinkle the remaining sugar mixture on top. Bake at 350 for an hour or until center browns and springs back when lighly touched. Cool for 15 minutes before removing from bundt pan. Enjoy!!

{Candace's Cupcake Buttercream}

2010-07-08T06:08:00.000-07:00

Buttercream Frosting Recipe

Ingredients
* 3 cups powdered sugar
* 1 cup butter
* 1 teaspoon vanilla
* 2 tbsp whipping cream

Directions:

1. Cream the butter with the sugar.

2. Then add the liquids.

Note: To make it chocolate, add 3/4 cup cocoa and an extra tbsp of whipping cream. Easy!! Oh, that only makes enough to frost about 12 cupcakes (depends on how much frosting you use on each one, though), so I doubled it.

(source: Candace M)

{Cherry-Chocolate Chip Cookies}

2010-07-06T18:53:00.000-07:00

Prep: 25 minutes
Bake: 9 minutes per batch

Ingredients

* 1 cup butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 1 tsp. baking soda
* 1 tsp. salt
* 2 eggs
* 1-1/2 tsp. vanilla
* 3 cups all-purpose flour
* 1 12-oz. pkg. semisweet chocolate pieces
* 1 cup snipped dried cherries
optional - add walnuts, pecans, etc.

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and cherries.

2. Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets. Bake 9 minutes. Transfer to racks. Cool. Makes 6 dozen cookies.

{Chocolate Cake Day}

2010-01-28T07:27:00.000-08:00

Yesterday (January 27th) was Chocolate Cake Day!

(Need I say more?)

Chocolate Cake Day is a a chocolate lovers delight, and a day to eat cake. Why this a day to "bake your chocolate cake....and eat it, too!"

On this day, a white or yellow cake will not do. Nor, will part chocolate, part white suffice. It must be chocolate, all chocolate. You can make milk chocolate, dark chocolate, fudge, or any other type of chocolate cake.

There are three objectives of Chocolate Cake Day: To bake a chocolate cake. To decorate a chocolate cake. And, to eat a chocolate cake. Of course, if you are to busy to bake or decorate a cake, then just eating a chocolate cake will certainly do!

{ABC's of Pie}

2010-01-23T08:58:00.001-08:00

Today (January 23rd) is National Pie Day!

(Mmm!...Pie)

What's a girl to do. How do I choose?
There's so many to select, so here's what I'll do...

A is for Apple
B is for Banana
and C is for Chocolate!

(Mmm!...Chocolate!)

♥ ♥ ♥

Apple Crumble Pie

* 1 Basic 9" Pie Crust (unbaked)
* 5 cups apples (peeled, cored, and thinly sliced)
* 1/2 cup white sugar

For the topping:

* 3/4 tsp cinnamon
* 1/3 cup white sugar
* 3/4 cup flour
* 1/4 cup + 2 tbsp butter

1. Preheat oven to 400 degrees
2. Arrange apples in unbaked crust
3. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples.
4. Mix 1/3 cup sugar with flour and cut in butter until crumbly. Spoon mixture over apples.
5. Bake in preheated oven for 35-40 minutes, or until apples are soft and top is lightly browned.

♥ ♥ ♥

Banana Cream Pie

* 1 graham cracker crust
* large box instant banana pudding (for a fuller pie, use 2)
* 2 1/2 cups milk
* whipped cream
* 1 or 2 ripe bananas

1. Mix pudding and milk. Slice banana(s) into 1/4" slices.
2. Line bottom of pie crust with banana slices.
3. Pour pudding into pie crust.
4. Top with whipped cream.
5. Gently lay banana slices on top in an appetizing pattern.

♥ ♥ ♥

Chocolate Cream Pie

* 1 large box instant chocolate pudding
* 2 1/2 cups milk
* 1 chocolate or graham cracker crust
* whipped cream
* chocolate chips or shavings (optional, but suggested)

1. Mix pudding and milk. Stir in chocolate chips.
2. Pour into pie crust.
3. Top with whipped cream.
4. Sprinkle with chocolate chips/shavings, or any other garnish you prefer.

(source: http://www.piemaven.com/)

Cricut Cake Machine!

2010-01-23T08:53:00.000-08:00

Cricut Cake™ Personal Electronic Cutter

The Cricut Cake™ Personal Electronic Cutter is specifically designed for decorating cakes, cupcakes, cookies, and confections in no time at all.

Just choose a shape, a size, and press "cut". Decorating like a professional has never been faster or easier.

Bon Appetit!

Keywords: Cricut Cake™ Personal Electronic Cutter

($399.99)

(Source: http://www.cricut.com/)

What Kind Of Cupcake Are You?

2010-01-23T01:38:00.000-08:00

What Kind of Cupcake Are You?

http://www.teennick.com/quizzes/quiz_main.php?id=3518

(Click on the link or quick link above to find out!)

{Pretzel Cookies}

2010-01-13T22:14:00.000-08:00

Today, some Yummy Goodness arrived to my door! Our neighbor made us the most wonderful, twisted & not too sugary little rope-looking/twisted pretzel-type cookies!

I've yet to try the following recipe, but am hoping that it's the possible exact match, to what I just experienced!

Basically, if this recipe is in fact, one in the same, then your cookie should end up tasting pretty much just like the ones that come in those mixed Christmas Butter Cookie tins!

Pretzel Cookies

* 1 egg
* 1 cup butter or margarine
* 1 cup sugar
* 1/2 cup milk
* 3 1/2 cups flour
* 1 teaspoon cinnamon
* 1 teaspoon baking powder
* cinnamon sugar

Directions:

Cream together egg, butter or margarine, sugar and milk.

Dump flour over egg mixture. Sprinkle cinnamon and baking powder evenly over flour.

With a fork, blend cinnamon and baking powder into flour and then continue blending until all ingredients are combined.

Cover and refrigerate for at least two hours.

Preheat oven to 350 degrees.

Divide dough into four equal parts.

Return three parts to the refrigerator and divide remaining dough into twelve equal parts.

Sprinkle bread board with cinnamon sugar. Roll each piece of dough into a 10-inch strip while coating with cinnamon sugar.

Twist into a pretzel shape and place on cooking sheet. Bake in oven until lightly golden.

Repeat with remaining dough.

{Apple Pear Sauce}

2010-01-03T16:16:00.000-08:00

Ingredients:

* 2 apples
* 3 pounds of pears
* 2 Tbs. juice (apple, cranberry, lemon, or grape)

Directions:

Peel, core and chop apples into 1 inch pieces. Cut off each end of pear. Cut in half and using a melon baller or spoon, scrape out the vein and seeds. Leave the peel on the pears.

Your pile should have peel-on pear halves and peeled and chopped apples.

Now, place your fruit in a medium saucepan with the juice. The pears are mostly water so you don't need any more than 2 Tbs. of juice. It's really just in there to get you started.

Cover and cook on the lowest setting on your stove.

After about 20-25 minutes, lift the lid and check your fruit. You should be able to chop the pears in half with a wooden spoon and there should be a lot of liquid at the bottom of the pan. Cook for another 15-20 minutes on low or increase the heat to medium and cook another 10-15 minutes but you'll need to watch it closely.

When the pears easily break apart with a wooden spoon, turn off the heat and let the mixture cool for a few minutes.
Using an imersion blender, blender, food mill or food processor blend the mixtures until it is smooth. The pear peel will disappear. Serve cold or at room temperature. Store in the fridge in an airtight container. Enjoy!

{New Year's Almond Butter Cake}

2010-01-02T06:43:00.000-08:00

New Year's Almond Butter Cake

Ingredients:

* 3 cup - Cake Flour (sifted)
* 3 tsp - Baking Powder
* ½ tsp - Salt
* ¾ cup - Butter or shortening
* 1 ½ cup - Sugar
* 3 - Eggs
* ½ cup - Almonds (finely chopped)
* ½ cup - Raisins (finely cut)
* 1 cup - Milk
* 1 tsp - Vanilla
* Lemon Butter Frosting
* Things to decorate with

Method:

Sift flour once.

Add baking powder and salt to it and sift together thrice.

Cream butter thoroughly while adding sugar gradually until light and fluffy.

Add eggs, one at a time, beating thoroughly.

Add nuts and raisins and beat well.

Add flour, alternately with small amount of milk, beating after each addition until smooth.

Add vanilla.

Bake in two greased 9-inch layer pans at 375 oF for 25 minutes.

Spread frosting between layers and on top and sides of cake.

Optional: (choose between a Christmas or New Year's theme!)

Decorate top of cake with wreath of holly, maraschino cherries or red cinnamon candies can be used as berries and slices of angelica or citron can be used as leaves and stems.

Alternatively, decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.

Festive Holiday Recipe

2009-12-15T16:24:00.000-08:00

This is a yummy holiday recipe that my dear friend Cathy posted on another board.

Saving it here, so that I can be sure to try!

Cranberry and Pistachio Shortbread

Ingredients:

* 2 1/3 cups all-purpose flour
* 1/2 tsp kosher salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2/3 cup granulated white sugar
* 1 teaspoon pure vanilla extract
* 1 cup unsalted pistachios, coarsely chopped
* 1 cup dried cranberries, coarsely chopped

Directions:

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)

Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)

Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
Using a thin bladed knife, slice the logs into 1/4 to 1/2 inch (.5 to 1 cm) thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.

Makes about 48 shortbread cookies.

(Source: Cathy, SBB)

{On The 12th Day Of Christmas}

2009-12-14T12:10:00.003-08:00

Christmas Morning Gingerbread Pancakes

Serves 5 (3 pancakes each)

Ingredients:

* 1 1/2 C. All-purpose Flour

* 3 T. Baking Powder

* 3/4 t. Ground Ginger

* 1/2 t. Ground Cinnamon

* 1/4 t. Ground Cloves

* 1/4 C. Ground Hazelnuts (optional)

* 1 1/2 C. Milk

* 2 T. Chocolate Syrup

* 3 Egg Whites

* 3 T. Dark Molasses

* 2 T. Canola Oil

Directions:

In a large mixing bowl, combine flour, baking powder, ginger, cinnamon, cloves, and hazelnuts (if desired) until well blended.
In a medium bowl whisk together milk, chocolate syrup, egg whites and molasses. Make a well in the dry ingredients and pour the wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
Heat a thick, nonstick griddle or frying pan over medium heat. Spread 1 1/2 teaspoons canola oil over the bottom of the pan. Pour batter on to the griddle, using 1/4 cup for each pancake (spread out a little with the back of a spoon because the batter is thick). Cook until lightly brown on both sides and serve hot.

{On The 11th Day Of Christmas}

2009-12-14T12:10:00.001-08:00

Low-Fat Eggnog

Serves: 6

Ingredients:

* 2 cups nonfat milk

* 2 large strips orange and/or lemon zest

* 1 vanilla bean

* 2 large eggs, plus 1 egg yolk

* 1/3 cup sugar

* 1 tsp cornstarch

* Freshly grated nutmeg, for garnish

Combine 1.5 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow. Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve. Remove the zest and vanilla pod. Garnish with nutmeg.

{On The 10th Day Of Christmas}

2009-12-14T12:09:00.001-08:00

Christmas Rice Pudding

This recipe is known among Swedish folks as "grut". You can eat it with cream poured over it & or a cinnamon stick and one almond in the rice before serving. Whoever found the almond was supposed to get married next, according to tradition.

6-8 Servings
Prep: 10 min. Cook: 70 min.

Ingredients

* 1-3/4 cups uncooked long grain rice

* 2 cups water

* 4 cups milk

* 1-1/2 cups sugar

* 1 teaspoon salt

* 1/4 cup butter, cubed

* Sliced almonds and ground cinnamon, optional

Directions

•In a saucepan, combine the rice and water. Simmer for 10 minutes; add

milk and bring to a boil. Reduce heat and simmer, uncovered, for

60-70 minutes or until rice is tender. Add sugar, salt and butter;

mix well. Spoon into small bowls or dessert dishes. Garnish with

almonds and sprinkle with cinnamon if desired. Yield: 6-8 servings.

{On The 9th Day Of Christmas}

2009-12-14T12:08:00.001-08:00

Moo Goo Gai Pan is a great comfort dish for cold winter days – chicken and fresh mushrooms are stir-fried and then finished with a sauce made with chicken stock, oyster sauce and sugar.

A popular restaurant dish, Moo Goo Gai Pan means "fresh mushrooms with sliced chicken."

Moo Goo Gai Pan

Prep Time: 15 minutes
Cook Time: 7 minutes

Ingredients:

• 3/4 pound boneless, skinless chicken breasts
• Marinade:
• 2 tablespoons soy sauce
• a few drops sesame oil
• 1 tablespoon cornstarch

• Vegetables:

• 1 cup fresh button mushrooms
• 1/2 cup canned bamboo shoots
• 1/2 cup canned water chestnuts
• 2 slices ginger
• 1 garlic clove

• Sauce:

•1/2 cup chicken stock*
•2 tablespoons oyster sauce
•1 teaspoon sugar
•1 tablespoon cornstarch

•Other:

•3 tablespoons oil for stir frying, or as needed

Preparation:

Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.

While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.

Prepare sauce ingredients and set aside.

Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.

Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.

Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.

Another variation is to boil the mushrooms in the chicken broth before stir-frying.

Source: http://www.about.com/

{On The 8th Day Of Christmas...}

2009-12-08T01:36:00.002-08:00

Milk Tart

Prep Time: 30 Minutes
Cook Time: 20 Minutes

(Servings: 16)

The sugary crust dough is pressed into the pie tin and baked. The sweet, milky thick custard filling is then poured into the baked shell, sprinkled with cinnamon and chilled. Makes two lovely pies.

Ingredients:

* 1/2 cup butter, softened
* 1 cup white sugar
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 4 cups milk 1 teaspoon vanilla extract
* 1 tablespoon butter
* 2 1/2 tablespoons all-purpose flour
* 2 1/2 tablespoons cornstarch
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.

3. Bake in preheated oven for 10 to 15 minutes, until golden brown.

4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.

5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving

(Source: allrecipes.com)

{On The 7th Day Of Christmas...}

2009-12-08T01:36:00.001-08:00

Peppermint Float Punch

* 1 gallon vanilla ice cream, room temperature
* Peppermint extract to taste
* Green food coloring (optional)
* 3 to 4 (liter-size) bottles 7-up

To serve, mix ice cream with peppermint extract and green food coloring in a punch bowl. (Very carefully add peppermint extract. one drop at a time - a little goes a long way.) Add 7-Up to ice cream mixture.

NOTE: You can keep adding 7-Up to the punch if you need more volume.

{On The 6th Day Of Christmas...}

2009-12-06T21:41:00.003-08:00

(Eggs-A-Laying Recipe)

Christmas Eggs

An annual tradition! Definite Christmas morning favorite.

* 3 tablespoons butter
* 3 tablespoons flour
* 1½ cups milk
* 2 cups grated Cheddar cheese
* ½ teaspoon salt
* ¾ crushed red pepper
* 12 hard boiled eggs, peeled and sliced
* 6 slices whole wheat toast

Directions

Melt butter in a saucepan over low heat. Stir in the flour and cook over low heat, stirring constantly, for 2 minutes. Raise the heat to medium and whisk in the milk.

Bring mixture to boil, stirring constantly and beating until smooth. Add the cheese, salt and red pepper. stir until the cheese is melted and sauce is bubbly and thick.

Add egg slices and gently stir into the sauce. Heat until hot and spoon over the slices of toast.

OR

A bacon and egg casserole recipe for Christmas morning.

Breakfast Bacon and Egg Casserole

(Serves - 4)

Ingredients:

* 8 slices white bread, crusts removed
* 8 eggs, slightly beaten
* 1 cup milk
* 2 teaspoons dry mustard
* 1 teaspoon dried minced onion
* 12 to 16 slices bacon, cooked and crumbled
* 2 cups (8 ounces) shredded mild Cheddar cheese

Preparation:

Place bread in a lightly greased 9x13-inch baking dish; set aside. Combine eggs, milk, dry mustard, and dried minced onion; pour over bread. Sprinkle bacon over casserole; cover and refrigerate 8 hours. Remove from refrigerator; let casserole stand 30 minutes. Preheat oven to 350°. Bake, covered, for 35 to 45 minutes, until set. Uncover, sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes before serving.

{On The 5th Day Of Christmas...}

2009-12-06T21:41:00.001-08:00

Honey Bubble Ring

Sweet honey-flavored pull-apart bread

Prep: 10 min. Bake: 30 min. + cooling

(Servings - 12-15)

Ingredients

* 1/2 cup honey
* 1/3 cup sugar
* 1/4 cup chopped pecans
* 1 tablespoon orange juice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon grated orange peel
* 3 tubes (12 ounces each) refrigerated buttermilk biscuits

Directions

•In a bowl, combine the first six ingredients. Cut each biscuit into four pieces; dip each piece halfway into honey mixture. Layer in a greased 10-in. tube pan. Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes; invert pan onto a serving platter.

(Source: TasteOfHome.com)

{On The 4th Day Of Christmas...}

2009-12-06T21:40:00.000-08:00

Calling Bird Cut-Out Cookies

These almond feathered cut-out cookies have a sweet glaze and sprinkling of sugar -- elegant and easy.

Preparation time: 1 hr
Chilling time: 2 hrs
Baking time: 6 min

(Yields: 4 dozen cookies)

Cookie Ingredients:

* 2 1/2 cups all-purpose flour
* 1 cup sugar
* 1 cup butter, softened
* 1 egg
* 2 tablespoons orange juice
* 1 teaspoon baking powder
* 2 teaspoons almond extract

Glaze Ingredients:

* 1/4 cup light corn syrup
* 2 teaspoons water

Decoration Ingredients:

* Sliced almonds
* Sugar

Combine all cookie ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).

Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3 to 4-inch bird-shaped cookie cutters. Place 1 inch apart onto lightly greased cookie sheets.

Stir together corn syrup and water in small bowl. Lightly brush corn syrup mixture over cookies. Arrange almonds on cookies to resemble wing and tail feathers.

Bake for 6 to 9 minutes or until edges are lightly browned. Cool 1 minute; carefully remove from cookie sheets. While warm, brush again with corn syrup mixture; sprinkle with sugar. Cool completely.

TIP: For traditional cut-out cookies, omit glaze and decorations; decorate as desired with decorator sugars or frosting.

TIP: Line cookie sheets with parchment paper for easier clean up.

{On The 3rd Day Of Christmas...}

2009-12-03T11:14:00.000-08:00

Cornish Hens for 2

Ingredients

* 1 large Spanish onion, sliced
* 2 Cornish hens
* Cornbread Stuffing, recipe follows
* Olive oil
* Kosher salt
* Freshly ground black pepper

Directions

Preheat the oven to 425 degrees F.

Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.

Pack the cavities of the hens with the cornbread stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Cornbread Stuffing:

*4 tablespoons unsalted butter
*1 cup yellow onion, chopped
* 2 1/2 cups cornbread
* 1 celery stalk, diced
* 1/4 cup chicken stock
* 2 tablespoons chopped flat-leaf parsley
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

Yields: 2 servings

(source: FoodNetwork.com)

{On The 2nd Day Of Christmas...}

2009-12-02T08:43:00.000-08:00

Turtle Dove Bars

(Makes about 36)

Ingredients

For the crust:

* 2 cups all-purpose flour
* 1 cup packed brown sugar
* 1/2 cup butter, softened
* 1 cup pecan halves

For the filling:

* 2/3 cup butter
* 1/2 cup packed brown sugar
* 1/2 cup butterscotch-flavored chips
* 1/2 cup semi-sweet chocolate chips

Directions

1. Pre-heat oven to 350 F.

2. To make the crust, combine all ingredients except the pecans in a large mixer bowl and beat until well mixed and particles are fine. Press into the bottom of a 13" x 9" baking pan. Sprinkle the pecans evenly over the crust.

3. To make the filling, combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan and cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil, stirring constantly, 2 to 3 minutes or until a candy thermometer reaches 242 F or a small amount of the mixture dropped into ice water forms a firm ball. Immediately pour over pecans and crust.

4. Bake for 18 to 20 minutes or until entire caramel layer is bubbly. Immediately sprinkle with butterscotch and chocolate chips. Allow to melt slightly (3 to 5 minutes). Swirl chips leaving some whole for a marbled effect.

5. Cool completely and cut into bars.

(source - christmascookies.com)

{On The 1st Day Of Christmas...}

2009-12-01T08:56:00.000-08:00

Partridge in a Pear Tree Pie

Delight guests and have a partridge in a pear tree make an appearance on your holiday table! The crimson cranberry filling makes this a fitting Christmas pie.

6-8 Servings

Prep: 30 min. + cooling
Bake: 40 min.

Ingredients

* 1 can (15 ounces) pear halves, drained
* 1 package (12 ounces) fresh or frozen cranberries
* 1 can (8 ounces) crushed pineapple
* 1-1/2 cups sugar
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* Pastry of double-crust pie (9 inches)
* Additional sugar, optional

Directions

•Set aside five pear halves; chop any remaining pears. In a large saucepan, combine the chopped pears, cranberries, pineapple and sugar. Bring to a boil; cook and stir for 4-5 minutes or until some cranberries have popped. Cool for 30 minutes, stirring several times. In a bowl, combine the flour, salt and cinnamon. Stir in
cooled cranberry mixture.

•Line a 9-in. pie plate with bottom pastry; trim and flute edges. Spoon cranberry mixture into pastry shell; arrange pear halves on top. Bake at 400° for 35-40 minutes or until bubbly and crust is golden brown (cover edges with foil for last 15 minutes of baking if necessary). Cool on wire rack.

•Roll remaining pastry. Using cookie cutters, cut out small leaves, small pears and a partridge. Place on an ungreased baking sheet; sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or
until golden brown. Place partridge in center of pie with leaves and pears around it.

Yield: 6-8 servings.

(Source: Taste Of Home)

Sweet Potato Cupcakes

2009-11-28T12:30:00.000-08:00

Ingredients:

* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp. ground cinnamon
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1 cup butter, softened
* 1-1/2 cups sugar
* 3 eggs
* 2 cups mashed sweet potatoes
* 1/2 tsp. vanilla
* Finely shredded orange peel
* Cream Cheese Frosting (recipe below)

Directions:

Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

3-Ingredient Italian Sponge Cake

2009-11-13T00:25:00.000-08:00

An extremely light and not too sweet Italian cake recipe.

Serves - 8

Ingredients

* 6 eggs, separated
* 1 cup sugar
* 1 cup cake flour

Directions

1. Cut wax paper to fit two 9" round cake pans.

2. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.

3. Add 1/2 c sugar to whites and beat until very stiff.

4. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.

5. Fold egg yolk mixture into egg whites.

6. Fold flour in using 1//3 c each time until well mixed.

7. Do not overmix.

8. Pour into prepared pans.

9. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.

10. Cool for a few minutes, remove from pan and remove waxpaper.

11. Cool completely.

12. Fill with a custard cream filling and frost all over with whipped topping or whipped cream.

Lemon Cake

2009-11-06T05:29:00.000-08:00

Ingredients:

* 1 (18.25 ounce) package lemon cake mix
* 1 (3.4 ounce) package instant lemon pudding mix
* 1 3/4 cups water
* 3 egg whites
* 3/4 cup nonfat milk
* 1/2 teaspoon lemon extract
* 1 (1 ounce) package instant sugar-free lemon pudding mix
* 1 (8 ounce) container frozen light whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.

2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.

3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

Orange Cream Dream Cake

2009-11-04T07:03:00.000-08:00

Here's this weeks recent treat...(inspired from the recent Orange Cream Dream Recipe from earlier this week!)

Orange Cream Dream Cake

Serves - 12

Ingredients

* 1 (18 1/4 ounce) package lemon cake mix

* 1 (1/4 ounce) envelope unsweetened orange drink mix

* 3 eggs

* 1 cup water

* 1/3 cup vegetable oil

* 2 (3 ounce) packages orange flavor gelatin, divided

* 1 cup boiling water

* 1 cup cold water

* 1 cup cold milk

* 1 teaspoon vanilla extract

* 1 (3 1/2 ounce) package vanilla instant pudding mix

* 1 (8 ounce) carton frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil; beat on medium speed for 2 minutes.

3. Pour into an ungreased 13-inch x 9-inch x 2-inch baking pan.

4. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

5. Using a fork, poke holes in the cake.

6. Let cool for 30 minutes.

7. In a bowl, dissolve 1 package of jello in boiling water; stir in cold water.

8. Pour over cake; cover and refrigerate for 2 hours.

9. In a mixing bowl, combine milk, vanilla extract, vanilla pudding mix and remaining package of jello; beat on low for 2 minutes.

10. Let stand for 5 minutes.

11. Fold in whipped topping.

12. Frost cake.

13. Refrigerate leftovers.

Chocolate Spiders

2009-11-01T05:14:00.000-08:00

What you need:

* 12 ounces of semi-sweet chocolate, grated or finely chopped

* 1 can (5 ounces) chow mein noodles

* 1 cup salted peanuts

What you do:

Line a baking sheet with waxed paper. Melt chocolate. Remove from the heat. Add the noodles and peanuts and stir and fold until the noodles are well coated. Drop by teaspoonfuls onto prepared pan. Chill for at least 8 hours, or until ready to serve.

Baked Miniature Pumpkins

2009-11-01T05:09:00.000-08:00

* 1 small sugar pumpkin

* 1 tsp. brown sugar

* 1/2 tsp. butter

* 2 pinches ground cinnamon

Cut off the top of the pumpkin and scrape out all the seeds. Place the butter and the brown sugar inside the pumpkin & sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin on a baking pan with a little water in the bottom. Bake at 350 degrees for about 30 minutes or until tender.

Makes - 1 miniature pumpkin

Orange Cream Dreams

2009-11-01T05:05:00.000-08:00

Serves: 4

* 1 c. milk

* 1 c. cold water

* 6 oz. can frozen orange juice concentrate

* 12 cubes ice

* 1 t. vanilla extract

* 1/3 c. sugar

Combine all ingredients in blender; blend until smooth.

Pink Ribbon Cupcakes

2009-10-20T09:16:00.000-07:00

Pink Ribbon Cupcakes

Bake a Batch for the Cause. Take these to a bake sale to support breast cancer research.

What you need:

* Reynolds® Baked for You Baking Cups (Pink Damask)

* 1 package (18.25 ounces) yellow cake mix

* 1 container (16 oz.) ready-to-spread white

* frosting* Red food coloring

* Light pink sugar crystals

* Pink fondant

Instructions:

1. PREHEAT oven to 350°F.

2. PLACE Reynolds Baking Cups in muffin pans; set aside.

3. PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

4. BAKE following package directions (17 to 23 minutes). Cool.

5. TINT frosting pink with red food coloring. Spread the top of each cupcake with tinted frosting.

6. SPRINKLE tops with pink sugar crystals.

7. ROLL out fondant. Cut into strips measuring 4 inches X 1/4 inch.

8. SHAPE fondant strips into ribbon shape. Place on cupcakes.

Tip - You could also just use small strips of actual pink ribbon!

Peanut Butter & Jelly Cupcakes

2009-09-25T15:46:00.001-07:00

This cupcake has little pockets of grape jelly. The cupcake itself is moist and toothsome, and the chunky peanut butter frosting is smooth and rich without being cloyingly sweet.

This recipe for PBJ cupcakes is from Buttercup Bakes at Home.

PB&J Cupcakes

Makes: 12 to 14 cupcakes

Ingredients:

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup sugar
* 2 large eggs, room temperature
* 3/4 cup milk
* 2 teaspoons vanilla extract
* 1 cup grape jelly
* Chunky Peanut Butter Frosting (see recipe below)
* Coarsely chopped peanuts or crushed peanut butter cups, for garnish

Directions:

1. Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
2. Sift the flour, baking powder, and salt into a medium bowl. Set aside.
3. In the bowl of an electric mixer, cream the butter and sugar on medium speed until fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the milk. Add the vanilla.
4. Spoon the batter into the prepared cups until each is about two-thirds full. Bake 20 to 22 minutes or until the tops spring back when lightly touched. Let cupcakes cool in pans for 10 minutes. Remove from pans, and allow to cool completely on a wire rack.
5. When cupcakes are thoroughly cool, fill a squeeze bottle with jelly, and then invert the tip of the bottle into the center of a cooled cupcake. Carefully squeeze about 1 tablespoon jelly into center of cupcake. Repeat with remaining cupcakes. Frost with Chunky Peanut Butter Frosting, and garnish with roasted salted peanuts or crushed peanut butter cups.

Chunky Peanut Butter Frosting:

Makes: 2 1/2 cups (enough to frost 14 cupcakes)

Ingredients:

* 1/4 cup (1/2 stick) unsalted butter, softened
* 3/4 cup chunky peanut butter
* 4 ounces cream cheese, softened
* 2 cups confectioners' sugar
* 1/2 tablespoon milk (a few drops more if needed)

Directions:

1. In a large bowl, beat the butter, peanut butter, and cream cheese in the bowl of an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
2. On low speed, slowly add 1 cup sugar, then a few drops milk. Increase mixer speed to medium-high, and mix thoroughly. Add remaining sugar and a few more drops milk if necessary.
3. Increase mixer speed to high, and mix until frosting is fluffy and reaches a good spreading consistency. Use immediately.

Peanut Butter & Jelly Cookies

2009-09-25T15:45:00.001-07:00

Ingredients:

* ¾ cup granular sugar substitute
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup creamy trans-fat-free peanut butter
* 1 teaspoon baking soda
* ¼ cup sugar-free jam, any flavor

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes.
3. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
4. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation.
5. Fill each indentation with 1/2 teaspoon jam.
6. Bake until lightly browned on the bottom, 12 to 14 minutes.
7. Transfer to a wire rack to cool completely.

Peanut Butter Playdough

2009-09-25T15:43:00.001-07:00

Ingredients:

* 1 cup Peanut Butter
* 2/3 to 1 cup nonfat dry milk
* 2 tablespoons of honey

Directions:

1. Mix all the ingredients in a bowl.

2. Add enough powdered milk to make the mixture dry enough to handle.

3. Shape into balls.

Don't worry if they would like a taste. It's all edible.

Orange-Scented Playdough

2009-09-25T15:38:00.001-07:00

Ingredients:

* 2 1/2 cups flour
* 1/2 cup salt
* 2 packages Orange-flavoured Kool-Aid
* 1 teaspoon cream of tartar
* 2 cups boiling water
* 3 tablespoons oil

Directions:

1. Mix dry ingredients, add wet.

2. Knead until smooth (careful-- it's hot! may take a minute or two before you can really ditch the spoon and get your hands in there!) You may need to add extra flour for desired consistency.

3. Grab cutters and rollers and whatever other playdough toys you like and have FUN!

Orange Dust

2009-09-25T15:05:00.002-07:00

(This recipe is an accompaniment for Shrimp with Orange Dust.)

Orange Dust

Ingredients:

* 1/2 teaspoon grapeseed oil
* 2 navel oranges
* 1/4 cup sugar
* 1 cup water
* electric coffee/spice grinder

Directions:
Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil. Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet. Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.

Note: Orange dust can be stored in an airtight container in a cool dark place up to 1 month.

Orange Sugar Dust Cookies

2009-09-25T15:05:00.001-07:00

Makes: 36 cookies

Ingredients:

* 1 (18 ounce) box orange cake mix
* 1/2 cup oil
* 2 eggs
* 2 tablespoons orange juice

Directions:

1. Mix well the cake mix, oil and eggs.
2. Using ungreased cookie sheet, drop heaping teaspoonfuls of dough on cookie sheet.
3. Bake at 350° for 10 to 12 minutes.

Optional: Dust with with sugar or frosting

Got Cookies?

2009-09-25T14:51:00.000-07:00

Sweet Tip Of The Day

Replace your larger cookie jar with a mini pottery jar. Fill it with healthful snacks like walnuts, almonds, and sugar-free cookies!

Chocolate Cherry Cookies

2009-09-24T20:22:00.000-07:00

Chocolate Cherry Cookies

Makes: 20 cookies

Ingredients:

* 1 pkg (8 oz.) sugar-free low fat chocolate cake mix

* 3 tablespoons fat-free (skim) milk

* 1/2 teaspoon almond extract

* 10 maraschino cherries, rinsed, drained & cut into halves

* 2 tablespoons white chocolate chips

* 1/2 teaspoon vegetable oil

Directions:

1. Preheat oven to 350 degrees F. Spray baking sheets with nonstick cooking spray; set aside.

2. Beat cake mix, milk and almond extract in a medium bowl with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. (Note: Dough will be very sticky.)

3. Coat hands with cooking spray. Shape dough into 1-inch balls. Place balls 2 1/2 inches apart on prepared baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie.

4. Bake 8 to 9 minutes or until cookies lose their shininess and tops begin to crack. Do not overbake. Remove to wire racks; cool completely.

5. Heat white chocolate chips and oil in small saucepan over very low heat until chips melt. Drizzle cookies with melted chips. Allow drizzle to set before serving.

Cherry Petites

2009-09-24T18:40:00.003-07:00

This recipe is from my grandma's recipe collection.

Grandma Ella's Cherry Petites

Filling ingredients:

* 2-8 oz. cream cheese

* 3/4 c. sugar

* 2 eggs

* 1 tsp. vanilla

Directions:

1. Mix with mixer until creamy.

2. Set aside.

Ingredients:

* 1 box vanilla wafers

* 1 can cherry pie filling

* cupcake liners

Directions:

1. Place 1 wafer in each cupcake holder.

2. Put 1 tsp. filling on top of each wafer.

3. Bake at 375 degrees F for 10 minutes.

4. Once cooked, add 1 tsp. cherry pie filling to each.

5. Enjoy!

Grandma's Cherry Drop Cookies

2009-09-24T18:40:00.001-07:00

No-Bake Cherry Cheesecake

2009-09-24T18:39:00.000-07:00

No-Bake Cherry Cheesecake

Ingredients:

* Graham Cracker Crust

* 1 1/4 cups Graham Cracker crumbs

* 1/4 cup margarine, softened

* 1/4 cup sugar

* filling

* 1 (8 oz.) pkg cream cheese

* 1 cup powdered sugar

* 1 teaspoon vanilla extract

* 1 cup heavy cream, whipped

* 1 (12.5 oz.) can cherry pie filling

Directions:

1. Mix together Graham Crackers, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.

2. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

Cherry Clafouti

2009-09-24T18:38:00.000-07:00

Clafoutis is a baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, halfway between a Yorkshire pudding/pancake batter and a custard [1], in a baking dish.

(Source: Wikepedia)

Cherry Clafouti

Makes: 12 servings

* 2 Tbsp, unsalted butter, melted and cooled, plus more for greasing

* 2 cups fresh (or frozen, unthawed) cherries, pitted

* 1/3 cup granulated sugar

* 4 large eggs

* 1 cup whole milk

* 1/2 cup all-purpose flour

* 1/4 tsp. salt

* Confectioners sugar, for dusting

1. Preheat oven to 350 degrees F. Grease a 9-inch, deep-dish pie plate. Fill with cherries.

2. In a blender, combine sugar, eggs, milk, flour, salt, and butter until smooth. Pour batter over cherries in prepared pie plate.

3. Bake until puffed and golden, about 30 minutes. Dust with confectioners sugar. Serve hot.

National Cherries Jubilee Day!

2009-09-24T18:18:00.000-07:00

September 24th is National Cherries Jubilee Day

Cupcake of the Day - Vanilla cupcake with chunks of cherries, topped with a dab of whipped buttercream. (Need I say more!)

Happy National Cherries Jubilee Day!

Chocolate Zebra Apples

2009-09-23T17:55:00.000-07:00

A chocolately treat for kids of all ages! Perfect for Valentine's, birthdays, Autumn days, etc!

Chocolate Zebra Apples

Ingredients:

* 1 Apple

* Caramel

* Milk Chocolate

* White Chocolate

* Dark Chocolate
* Wooden Carmel Apple/Popsicle Sticks

Directions:

1. Cover a tray with wax paper.

2. Wash and dry apples.

3. Insert a stick into the stem end of each apple.

4. Dip apple in warm carmel.

5. Drizzle apple in white chocolate. Apply in strips. Allow chocolate to harden.

6. Follow up with strips of dark chocolate. Allow to harden & cool.

7. Enjoy!

Zebra Kiss Cookies

2009-09-23T17:43:00.000-07:00

Ingredients:

* 4 ounces unsweetened chocolate, cut up
* 3 eggs, beaten
* 1-1/2 cups sugar
* 1/2 cup cooking oil
* 2 teaspoons baking powder
* 2 teaspoons vanilla
* 2 cups all-purpose flour
* Sifted powdered sugar
* Milk chocolate kisses with stripes

Directions:

1. Stir chocolate in small heavy saucepan over low heat until melted. Cool. Combine eggs, sugar,

melted chocolate, oil, baking powder, and vanilla in large bowl. Gradually add flour to chocolate mixture, stirring until combined. Cover; chill 2 hours or until easy to handle.

2. Shape dough into 1-1/4-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheets. Bake in 375 degree F oven 8 to 10 minutes or until edges are set and tops cracked. While still hot, press a kiss into the center of each. Cool on a wire rack. Makes about 48 cookies.

Make-Ahead Tip: Bake cookies and place kiss in center of each. Cool completely. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Black & White Cookies

2009-09-23T17:17:00.000-07:00

What's black and white and craved all over New York? = Luscious chocolate and vanilla iced cookies! They are the size of your hand & are more like small cakes than crunchy or chewy cookies!

Here's a Low-Fat version of the cookie:

Low-Fat Black & White Cookies

Ingredients:

Cookie:

* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2/3 cup unsweetened applesauce
* 1 cup sugar
* 1/4 cup butter, softened
* 1 teaspoon vanilla extract
* 1 teaspoon lemon juice
* 2 large egg whites

Icing:

* 1 1/2 cups confectioners' sugar, divided
* 3 tablespoons milk, skim milk or light cream, divided
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2 tablespoons unsweetened cocoa (melted chocolate is also acceptable)

Directions:

Cookie:

1. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper.

3. Set applesauce in a fine sieve to drain while you prepare the other ingredients.

4. In a medium bowl, whisk together flour, baking powder and salt.

5. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.

6. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.

7. Bake for 10 minutes, until set but not browned.

8. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

Icing:

9. When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.

10. Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.

Happy Checkers Day!

2009-09-23T17:03:00.000-07:00

September 23, 2009 is Checkers Day

In honor of this day, challenge a friend to a game of checkers.

Afterwards, enjoy some black & white striped checkered-topped cupcakes!

Happy Checkers Day!

Sprinkle Some Love!

2009-09-22T18:47:00.000-07:00

Sweet Thought Of The Day

Spread some sweetness by filling a shaker jar full of sprinkles & giving it to a friend or new neighbor!

Note: Be sure to personalize it with a label, poem or tag.

...Hi Neighbor!...or Welcome To The Neighborhood!...Sweetness, Love & Happiness!...

May no gift be too small to give, nor too simple to receive, which is wrapped in thoughtfulness and tied with love.

Spaghetti Cupcakes

2009-09-22T18:35:00.000-07:00

Ingredients:

* 8 ounces spaghetti, cooked & undrained

* 4 eggs, slightly beaten

* 1/2 cup grated Parmesan cheese

* 1/4 teaspoon pepper

* 1 1/2 cups spaghetti sauce

* 2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 375 degrees F.

2. Grease 12-cup muffin pan; set aside.

3. In a large bowl, combine spaghetti, eggs, Parmesan cheese & pepper.

4. Evenly press into muffin cups to form a "crust."

5. Evenly top each cup with spaghetti sauce, then mozzarella cheese.

6. Bake 15 minutes or until bubbling. Let stand 5 minutes before serving.

Optional:

Add happy faces using broccoli flourets for hair, eyebrows or noses. Use sliced black olives or pimiento olives for eyes. Pepperoni or sliced tomatoes for mouths. Bake an additional 10 minutes.

Cupcake Cookies

2009-09-22T17:47:00.000-07:00

Ingredients:

* 3 cups graham crackers, finely crushed (about 40 crackers)
* 1 cup whipping cream, unwhipped
* 2 cups miniature chocolate chips
* 1 cup brown sugar
* 1/4 lb butter, softened
* 1 cup pecans or walnuts, chopped
* vanilla frosting or chocolate frosting

* candied sprinkles'

Directions:

1. Preheat oven to 350 degrees.

2. Mix all ingredients together.

3. Fill small candy liners (smaller than the smallest cupcake liners) with dough.

4. Place side-by-side on cookie sheet.

5. Bake for 10 minutes.

6. Cool and frost with white or chocolate frosting.

7. Whatever you do...Don't forget the sprinkles!

Yummy Goodness!

2009-09-22T17:11:00.000-07:00

Hi all! Just my newest little yummy spot in the great big blog pond. ~K