|
"Good Stuff to Eat"
Enjoy!!
"MUNCHIES"
CARAMEL POPCORN
6 qts popcorn
1 cup butter or margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1 tsp baking soda
Melt butter, sugar, corn syrup and salt over medium heat, stirring constantly until dissolved. Let boil without stirring for 5 minutes.
Remove from heat and stir in vanilla and baking soda and mix well. Mixture will go very foamy. Pour over popcorn, mix well, and spread in a baking pan or cookie sheet with sides. Bake at 250 for 1 hour, stirring
every 15 minutes. Let cool and break apart. Addictive!
SPICY SNACKIN' CORN
4 cups popped popcorn
1/4 tsp instant minced garlic
1 tbsp imitation bacon bits
1/2 cup sliced almonds
1/4 tsp lemon pepper
4 slices processed cheese
Spoon popcorn, garlic, bacon and almonds into 8-inch round glass cake dish. Sprinkle with pepper. Mix well. Lay cheese slices on top of mixture. Bake at 350 degrees until cheese melts, 5-10 minutes. Blend well
with spoon. Cool. Break up into pieces. So much for popcorn being low-fat.
SPICY SUGARED NUTS
1 tbsp slightly beaten egg white
2 cups pecan or walnut halves
1/4 cup sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Heat oven to 300 degrees. Mix egg white and pecans until pecans are coated and sticky. Mix remaining ingredients and sprinkle over pecans, stirring until completely coated. Spread in single layer in ungreased jelly
roll pan. Bake for 30 minutes. Cool completely. Completely cool!
GOLDFISH CRUNCHIES
8 cups unsalted popped corn
3 cups pretzel sticks
1 - 6 oz pkg cheese goldfish crackers
4 cups Cheerios
1/3 cup butter
1/2 tsp onion salt
1/4 cup Parmesan Cheese
In a big bowl, combine popped corn, pretzels, crackers, and Cheerios. In a 1-cup glass measure, microwave butter on high for 45 - 60 seconds or until melted. Drizzle over crunchies.
Sprinkle with onion salt and cheese. Toss to coat. Microwave on high for 3 - 4 minutes or until mixture is lightly toasted, stirring 2 or 3 times. Or toast in a 250 degree oven for 40 - 45 minutes, stirring also.
Cool and store in tightly covered container. Great kid's party snack.
GORP
3 cups fruit and nut granola cereal
3/4 cup unsalted peanuts, pecans or walnuts
1/2 cup chocolate chips
1/2 cup raisins
1 cup peanut butter pieces
1 cup toasted coconut
Combine all ingredients. Store in an airtight container. Try some sprinkled on plain yogurt.
Back to the Menu
"APPIES"
CHEESE STRAWS
2 cups flour
2 cups grated cheese
3/4 cup butter
1 tsp baking powder
1/4 tsp cayenne
1/2 tsp salt
Mix all ingredients. Roll pieces of dough into
thicker-than-pencil shaped sticks. Cut into 4"- 5" lengths. Bake at 400 degrees for about 5 minutes until golden. See who gets the last straw.
CRISPY ONION RINGS
2 Spanish onions
1 cup milk
3/4 tsp salt
1 cup flour
1/4 tsp pepper
Cut onions into 1/4" thick slices. Separate into rings. Mix milk and
salt. Add onion rings and soak for 30 minutes, stirring occasionally. In paper bag, mix dry ingredients. Shake onion rings in flour mixture to coat. Set on a rack. Deep fry at about 375 degrees for about 3
minutes.Very light and crispy. Who needs take-out?
PIZZA CHEESE SQUARES
1/4 cup butter
1 garlic clove, minced
1 small onion, chopped
6 eggs
2 cups sour cream
1-7 1/2 oz can tomato sauce
1 cup cornmeal
1 tsp basil, oregano and salt
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
Toppings:
1/2 cup each pepperoni, olives, sliced mushrooms, diced green pepper, artichokes (or your
favourites)
Cook garlic and onion in butter for 2 - 3 minutes. Let cool. Beat eggs. Blend in sour cream, sauce, cornmeal, spices and onion mix. Stir in cheeses. Pour into lightly greased 9x13 pan. Garnish with
rows of toppings. Bake at 350 degrees for 40 - 45 minutes until firm. Serve immediately, or cover, chill overnight and serve at room temperature. If it lasts overnight.
SNAPPY HAM AND EGG ROLLS
1 - 4 1/2 oz can deviled ham
2 hard-cooked eggs, peeled and finely chopped
1 tsp mustard
1/2 cup crushed potato chips
Sour Cream Sauce:
1/2 cup sour cream
4 tbsp ketchup
1/2 tsp seasoned salt
Combine deviled ham, eggs and mustard and chill. Roll into balls. Chill well again. Before serving, roll ham balls in crushed chips. Serve on
toothpicks. Combine ingredients for Sour Cream Sauce and serve as a dip. You can always eat the leftovers for breakfast.
MEATBALL APPETIZERS
makes about 8 doz. tiny meatballs
1 1/2 lbs lean ground beef
2 eggs
1/4 cup milk
1 cup plain bread crumbs
1/4 chopped onion
1 1/2 tsp chopped parsley
1 1/2 tsp salt
1/8 tsp pepper
3 tbsp oil
1 - 10 oz bottle chili sauce
1/2 cup grape jelly
1 tbsp instant coffee
Combine meat, eggs, milk, crumbs, onion, parsley,
salt and pepper and mix well. Shape into tiny meatballs and brown well on all sides in skillet in hot oil. Remove meatballs from pan. Drain excess drippings, leaving just 2-3 tbsp. Add chili sauce, jelly and instant
coffee to pan drippings and simmer, stirring occasionally, until jelly melts (about 4 minutes). Add meatballs and simmer 10 more minutes. Serve on toothpicks. Meatballs can be browned, refrigerated, then cooked with
sauce just before serving. These are excellant! You can substitute half or all of the meatballs with those fancy little cocktail sausages that come in a can.
PEANUT BUTTER DIP
8 oz plain yogurt
1 tsp vanilla
1/2 cup smooth or chunky peanut butter
1/4 cup raisins, chopped
Stir yogurt to thin. Add vanilla. Blend in peanut
butter. Add raisins. Cover and chill. Stir before serving with apple slices, pear wedges, pineapple sticks, whole strawberries, bananas, etc. Pretty darn healthy.
STACKED PIZZA
7 sheets phyllo pastry
1/2 cup butter, melted
7 tbsp freshly grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1 onion, thinly sliced
5 - 6 Roma tomatoes, sliced
1 tsp oregano
salt and pepper to taste
fresh herb sprigs - thyme, oregano, rosemary
Preheat oven to 375 degrees. To thaw and prepare phyllo, follow package instructions.
Place first sheet of phyllo on baking sheet, brush with butter and sprinkle with one tbsp. Parmesan cheese. Repeat until all sheets are used. Press firmly so layers will stick together. Sprinkle top sheet with
mozzarella and onions. Arrange tomato slices on top. Season with oregano, salt and pepper. Bake for 20 - 25 minutes, until edges are golden. Decorate with herbs and cut into squares. Don't overload toppings - this
is a delicate pizza.
Back to the Menu
"ON THE SIDE"
MARINATED CARROT SALAD
1 lb carrot sticks
1 onion, thin slices
1 cup dill pickles, thin strips
1/2 can tomato soup
1/4 cup sugar
1/2 cup oil
1/3 cup vinegar
1/2 tsp salt and pepper
Cook carrots until tender crisp. Add onion and pickles. Mix dressing and toss with carrots. Cover and chill overnight. Sounds wierd. Tastes great.
CRIPY OVEN-BAKED POTATOES
3 cups cornflakes
3 tbsp Parmesan cheese
1 tsp paprika
1/4 tsp garlic powder
2 large potatoes, peeled and sliced
1/4 cup melted butter
Process cornflakes, cheese and spices. Dip potatoes in butter then in crumbs. Bake on well-greased sheet at 375 degrees for 20 - 25 minutes. Easy, huh?
LIMA BEAN BAKE
1 1/2 cups dry lima beans
1/2 tsp salt
1-19oz can tomatoes
1 cup chopped onion
1 minced garlic clove
1/4 cup cider vinegar
1 tbsp molasses
2 tsp chili sauce
2 tsp Worchestershire sauce
Soak beans overnight. Bring to a boil in soaking liquid and add salt. Cook about 15 minutes or just until tender. Drain beans and stir in tomatoes, onion,
garlic, vinegar, molasses, chili and Worchestershire. Mix well. Spoon into greased 8 cup casserole. Bake at 350 degrees for 1 hour. Low calorie, low fat, high fibre and you won't even know that they're lima beans.
PARTY POTATO PIES
Cheddar Pastry:
1 1/2 cups flour
1/2 tsp salt
1/4 cup butter
1/4 cup lard
1 cup shredded cheddar cheese
1/4 cup ice water
Potato Filling:
8 baking potatoes, peeled and quartered
1/2 cup milk
1/2 cup sour cream
1/4 cup butter
1/2 tsp salt
1 cup shredded cheddar cheese
1/4 cup chopped green onion
pepper
2 tbsp melted butter
Make pastry and chill for 30 minutes. Cook potatoes until tender. Let dry a few minutes and then mash. Add milk, sour cream, butter and salt. With masher, mix until well blended. Stir in the
rest of the ingredients. Let cool before filling pastry-lined muffin tins. Drizzle with melted butter. Bake at 425 degrees for 20 minutes. To store, cool completely in the pan. Remove, cover and refrigerate. Reheat,
uncovered, at 325 degrees for 20 minutes. Your kids will love these.
BREAKAWAY VEGETABLE BREAD
3 - 10 oz cans refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 lb bacon, cooked and crumbled
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
1 small green pepper, finely chopped
Cut biscuits into quarters. Dip each piece in margarine, and layer one-third in a lightly greased 10" tube pan. Sprinkle with half of
the bacon, cheese, onion and green pepper. Repeat layers until all ingredients are used, ending with biscuits. Bake at 350 degrees for 40 - 45 minutes, or until done. Sounds like a meal in a loaf of bread.
REFRIGERATOR POTATOES
5 lbs or 9 large potatoes
2 - 3 oz pkg cream cheese
1 cup sour cream
2 tsp onion salt (optional)
1 tsp salt
1/2 tsp pepper
2 tbsp butter
Cook potatoes. Drain and mash until smooth. Add remaining ingredients. Stir until fluffy. Cool. Place in refrigerator. When ready to serve, bake in a 350 degree oven for 30 minutes, or heat on top of stove until
hot. Keeps in refrigerator up to 2 weeks. Now that's planning ahead.
BROCCOLI MANDARIN SALAD
Dressing:
2 eggs
1/2 cup sugar
1 tsp cornstarch
1 tsp dry mustard
1/4 cup white wine vinegar
1/4 cup water
1/2 cup mayonnaise
Salad:
4 cups fresh broccoli florets
1/2 cup raisins
8 slices bacon, cooked and chopped
2 cups sliced fresh mushrooms
1/2 cup slivered toasted almonds
1 - 10 oz can mandarin oranges, drained
1/2 red onion, sliced
In a saucepan, whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water and cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool. Marinate
broccoli in dressing for several hours. Add remaining ingredients and toss well. That should just about take of your iron requirements for the day.
Back to the Menu
"MAIN EVENTS"
HONEY-GLAZED RIBS
4 1/2 lbs fresh pork spareribs, cut into pieces
1/3 cup soy sauce
1/3 cup dry sherry or apple juice
2 tbsp honey
1 clove garlic, finely chopped
1/2 cup honey
Place ribs in a plastic bag or shallow glass dish. Mix soy sauce, sherry or juice, 2 tbsp honey and the garlic. Pour over pork. Fasten bag securely or cover dish with plastic wrap. Refrigerate at
least 4 hours, turning occasionally. Remove ribs from marinade. Reserve marinade. Heat oven to 325 degrees. Place ribs in a 15" x 10" jelly roll pan. Brush with marinade. Cover pan with aluminum foil. Bake
1 hour, turning occasionally and basting with drippings, until pork is done. Brush with 1/2 cup honey. Can't you just taste how good they sound?
BEAN BURRITO BAKE
1 lb lean ground beef
1 - 16 oz can refried beans
1 cup Bisquick baking mix
1/4 cup water
1 avocado, peeled and sliced
1 cup thick salsa
1 1/2 cups shredded cheddar cheese
Heat oven to 375 degrees. Grease 10" pie plate. Cook ground beef, stirring frequently, until brown. Drain. Mix beans, baking mix and water. Spread in bottom and halfway up
side of pie plate. Top with beef, avocado, salsa and cheese. Bake for 30 minutes. Top each serving with sour cream. Sounds like a new kids' favourite.
STUFFED SHELLS
1 - 12 oz pkg jumbo pasta shells
2 tbsp butter
1 clove garlic, crushed
1/2 cup finely chopped onion
2 beaten eggs
2 lbs Ricotta cheese
1/2 cup each Parmesan and Romano cheese, mixed
1/3 cup parsley flakes
1/8 tsp nutmeg
1 cup shredded Mozzarella cheese
2 - 3 lbs Italian meat sauce
1/2 cup each Parmesan and Romano, mixed for topping
Preheat oven to 350 degrees. Cook shells according to package directions. Rinse with cold water and drain. Melt butter. Saute garlic and onion until soft. Mix
together onion, garlic, eggs, ricotta, Parmesan, Romano, parsley and nutmeg. Stir in Mozzarella and stuff shells with filling. May be frozen at this point. Cover the bottoms of two 9" x 13" baking dishes
with meat sauce. Place shells on top of sauce and sprinkle with Parmesan and Romano. Bake, covered with foil for 30 - 40 minutes. Get ready for the compliments.
HAM AND POTATO CASSEROLE
6 tbsp butter
6 tbsp flour
3 cups milk
2 tsp salt
1/4 tsp pepper
1/4 lb grated Cheddar cheese
1 lb diced cooked ham
4 cups cubed cooked potatoes
12 small cooked onions
1/2 cup buttered bread crumbs
Melt butter. Blend in flour and add milk, stirring constantly. Cook mixture until thickened, boiling about 3 minutes. Add
seasonings and grated cheese. Cook slowly until cheese melts. Add cooked ham, potatoes, and onions. Pour mixture into a greased casserole. Sprinkle with buttered bread crumbs. Bake, uncovered, in a 350 degree oven
for 30 - 40 minutes or until crumbs are lightly browned. One of those great comfort foods.
LAZY RAVIOLI
12 oz fusilli pasta
1 tbsp cooking oil
1 tbsp salt
1 tbsp margarine
1 1/2 lbs lean ground beef
14 oz spagetti sauce
7 1/2 oz tomato sauce
5 1/2 oz tomato paste
2 cups chopped onion
1 - 10 oz can sliced mushrooms, drained
1 - 10 oz pkg frozen chopped spinach, thawed and squeezed dry
2 tsp sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 cup sour cream
2 cups grated Cheddar cheese
2 cups grated Mozzarella cheese
Cook fusilli in boiling water, with oil and salt until tender but firm. Drain and rinse with cold
water. Melt margarine in frying pan. Brown ground beef until no pink remains. Transfer to Dutch oven. Add the next 10 ingredients. Heat, stirring often, for about 20 minutes until onion is tender. Layer in an
ungreased casserole like so: 1/2 fusilli, 1/2 meat sauce, all of the sour cream, 1/2 Cheddar cheese, 1/2 fusilli, 1/2 meat sauce, 1/2 Cheddar, all of the Mozzarella. Cover and bake at 350 degrees for 45 minutes.
Remove cover and bake another 15 minutes until cheese is melted and browns slightly. Could be Lazy Lasagna too.
CHICKEN PROVENCALE
1 tbsp cooking oil
3 lbs chicken pieces, skin removed
salt and pepper to taste
1 red or green pepper, seeded and cut into strips
1 cup sliced onion
1 clove of garlic, minced
2 cups sliced fresh mushrooms
2 medium tomatoes, peeled, seeded and diced
1 tsp oregano
1/2 cup white wine (optional)
3 tbsp cornstarch
1/4 cup water
Brown
chicken on all sides in oil. Transfer to a small roaster. Cover. Bake 15 minutes in a 350 degree oven while preparing vegetables. Saute green pepper, onion and garlic in frying pan for 3 minutes, adding more cooking
oil if needed. Add mushrooms, and continue to stir-fry until vegetables are soft. Add tomatoes, oregano, salt and pepper and white wine. Spoon over chicken. Continue to cook, covered, for 35 - 45 minutes until
chicken is cooked. Remove chicken and vegetables from roaster. Stir cornstarch in water. Add to liquid in roaster. Heat, stirring, until thickened. Return chicken and vegetables and stir gently but thoroughly. Very
yummy.
Back to the Menu
"A FLOCK OF WINGS"
PEACH GLAZED CHICKEN WINGS
3 lbs chicken wings
4 peaches, peeled and cut into chunks
1 small red pepper, in chunks
2 garlic cloves
1/3 cup brown sugar
1/3 cup cider vinegar
1 tbsp horseradish
1 tbsp dry mustard
Separate wings. Place on rack in pan. Brush with oil and sprinkle with salt and pepper. Broil 5" from broiler 5 - 7 minutes on each side
until crisp and golden. Transfer to shallow baking dish and set aside. Blend peaches, pepper and garlic until smooth. Transfer to saucepan. Add sugar, vinegar, horseradish, and mustard. Bring to a boil, stirring
constantly. Reduce heat to medium and simmer 5 minutes until slightly thickened. Set aside 1 cup for dipping. Pour rest over wings, turning to coat well. Bake at 375 degrees for 35 - 40 minutes, turning twice. Sound
good?
CREOLE CHICKEN WINGS
3 lbs chicken wings
4 cloves garlic, minced
2 tsp dry mustard
2 tsp paprika
1 tsp thyme
1 tsp sugar
1/2 tsp each cayenne, pepper, salt
1/4 cup lemon juice
Mix spices and lemon juice to make paste. Brush on wings. Place meaty side down on greased foil-lined sheet. Let stand 30 minutes. Bake at 475 degrees for 30 - 40 minutes, turning after 15
minutes. Melt 1/2 cup peach jam. Stir in 1 tbsp mustard, 2 tsp pimento and 1 tsp vinegar. Use as dip. Could be sticky. Get out the wet wipes.
ORANGE GLAZED CHICKEN WINGS
15 chicken wings
1 egg, beaten
20 crushed Breton crackers
1/2 cup sugar
1/2 cup orange juice
1/3 cup seafood sauce
1 tsp salt
Dip
wings in eggs, then crumbs. Bake at 400 degrees for 20 minutes. Combine remaining ingredients until sugar dissolves. Baste chicken. Bake 25 - 30 minutes longer, turning occasionally. For a dip, blend 1 cup sour
cream, 1 tbsp orange rind, and 1 tbsp honey or sugar. Vitamin C on the wing.
SOUTHWESTERN CHICKEN WINGS
4 lbs chicken wings
1 1/4 cups flour
1 1/4 cups cornmeal
2 tbsp cumin
2 tsp salt
2 tsp pepper
1 tsp cayenne
4 eggs
1/2 cup oil
Mix dry ingredients. Beat eggs. Dip wings in flour mixture and shake off excess. Dip in eggs and drain excess. Dip in flour again, and press in firmly. Wings can be kept on a rack in the fridge up to 8 hours at
this point. Brush cookie sheets with oil. Bake wings at 375 degrees for 20 minutes. Turn and bake 20 - 25 minutes longer until crisp and brown. For a dip, mix 1 1/2 cups sour cream, 1/2 cup mayonnaise, 1 cup chopped
fresh parsley, 1/2 cup chopped green onions, 1 4oz. can chopped green chilies, 2 minced jalapeno peppers and 1 tsp salt. Light the fire!
GINGER CHICKEN WINGS
12 chicken wings
5 tbsp oil
2 tbsp soy sauce
2 tbsp fresh ginger
1/4 cup chicken broth
1/3 cup green onions
2 tsp cornstarch
2 tsp sugar
Cooking Sauce:
1/4 cup chicken broth
2 tsp cornstarch
2 tbsp each oyster sauce and sherry
Make sauce. Cut wings. Mix 2 tbsp oil, soy sauce, ginger, cornstarch and sugar. Coat chicken. Heat 3 tbsp
oil. Brown chicken for 5 minutes. Stir in broth and green onions. Reduce heat, cover and simmer 15 - 10 minutes. Stir in sauce until boiling and thick. Ah So!
COWBOY WINGS
2 lb chicken wings
1 cup butter
1/2 tsp garlic powder
4 tbsp dried parsley
2 cups fine, dry bread crumbs
1 cup Parmesan cheese
2 tsp salt
1/2 tsp pepper
Cut off tips from chicken wings and discard. Split remaining portion at joint. Melt butter, mixing in garlic powder. Combine bread crumbs, Parmesan cheese and seasonings. Dip chicken in seasoned
butter, then roll in crumbs. Bake on a greased baking sheet with sides at 325 degrees for about 50 minutes. These are so good!
SZECHUAN SESAME CHICKEN WINGS
36 chicken wings
2 garlic cloves, minced
1" piece fresh ginger, peeled
2 tsp hot red pepper flakes
2 tsp coriander
3 tbsp soy sauce
3 tbsp lemon juice
2 tbsp sesame oil
2 tbsp sugar
1/2 cup sesame seeds
Remove tips and cut wings in half. Place chicken in shallow casserole. Blend remaining ingredients, except
sesame seeds. Pour over chicken, cover and marinate for several hours. Preheat oven to 375 degrees. Place chicken on cookie sheet and sprinkle with sesame seeds. Bake for 30 minutes. Bet you can't eat just one.
Back to the Menu
"FOR THE SWEET TOOTH"
JELLO POKE CAKE
Prepare your favourite flavour of Jello, before making the cake, by dissolving in 3/4 cup of hot water and adding 1 cup of cold water. Set aside while you prepare and
bake a 9" x 13" cake. Any flavour will do, but you will probably want to choose something that will go well with the Jello. Cool cake for 25 minutes. Poke all over with a meat fork. Slowly pour the Jello
over the cooled cake. Chill. Doesn't need frosting, but you can make one using 1 package of Dream Whip, 1 package of chocolate instant pudding and 1 1/2 cups of milk (should be very cold). Whip up and spread on
cake. Looks pretty and kids love it.
RUBY SLIPPER CAKE
1/2 cup chopped pecans
1 white cake mix
1 cup sour cream or yogurt
1/4 cup water
2 eggs
1 - 3oz pkg raspberry Jello
icing sugar
Sprinkle
nuts evenly over the bottom of a thoroughly greased and floured 10" tube pan. Combine cake mix, sour cream, water and eggs in large bowl. Blend and then beat at medium speed for 2 minutes. Sprinkle Jello powder
into 1/2 cup of the batter and blend. Pour 1/3 of the plain batter over nuts in pan. Spoon about half of Jello mixture in a 1" ring around the center of the pan, keeping it away from sides. Repeat layers,
ending with white cake batter, spreading it over the Jello mixture to cover. Bake at 350 degrees for 45 - 50 minutes, or until cake springs back when lightly pressed. Cool in pan for 10 minutes. Remove from pan and
finish cooling on rack. Sprinkle with icing sugar. Garnish with prepared whipped topping if desired. A fancier version of the Poke Cake.
RASPBERRY PEANUT JAMWICH
Base:
1/3 cup peanut butter
1/4 cup margarine, softened
1/2 cup icing sugar
2 egg yolks
1 1/4 cups flour
Topping:
3/4 cup raspberry jam
2 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1 cup toasted and ground peanuts
Base: Cream all of the ingredients together. Press into greased 9" square cake pan. Bake at 350 degrees
for 15 minutes, or until golden. Topping: Spread jam over base. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar. Fold in nuts. Spread over jam. Bake at 350 degrees for 20 - 25
minutes, or until lightly browned. Cool. Cut into squares. Sticks to your hips.
O'HENRY BARS
4 cups oatmeal
2/3 cup margarine
1/2 cup corn syrup
1 cup brown sugar
Mix all of the ingredients with your fingers. Pat into a greased 9" x 13"
pan, and bake at 375 degrees for 12 - 15 minutes. For the topping, melt together 1 cup of chocolate chips and 2/3 cup of peanut butter. Spread over first layer while still warm. Lick your fingers.
MARSHMALLOW OOEYS
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter
2 sqs unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
Topping:
4 cups mini marshmallows
1 sq semi-sweet chocolate
1 tsp butter
Mix first 3 ingredients. Set aside. Melt butter and chocolate. Beat in sugar, eggs, and vanilla. Stir in flour. Bake in a greased
8" pan at 350 degrees for 25 minutes. Immediately sprinkle with marshmallows. Bake until golden brown. Melt chocolate and butter and drizzle on top. Ooey-gooey sticky stuff.
CHOCOLATE FUDGE CAKE
1 cup flour
1 cup cocoa
4 tsp baking powder
1/2 tsp salt
1/4 cup soft butter
1 1/2 cups sugar
4 eggs, separated
2 cups milk
1 tsp vanilla
1 tsp grated orange
1/2 tsp nutmeg
Cream butter and sugar. Add yolks one at a time, beating well. Add sifted dry ingredients alternately with milk. Mix well. Stir in vanilla, orange and
nutmeg. Beat egg whites until stiff. Fold into cake. Bake in two greased and floured 9" round cake pans. Bake at 350 degrees for 35 minutes. For a frosting, blend together 1 cup sour cream, 8 oz. melted
semi-sweet chocolate, a pinch of salt and 1 tsp. vanilla or rum. Just can't get enough chocolate!
LOW FAT ORANGE CARROT CAKE
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup brown sugar
1/2 cup sugar
1 cup unsweetened applesauce
6 egg whites
grated rind and juice from 1 orange
3 cups shredded carrots
1 cup raisins
1/3 cup chopped walnuts
In a large bowl, combine flour, baking powder,
baking soda, cinnamon and salt and mix well. Set aside. In another large bowl, beat together sugars, applesauce, egg whites and orange rind and juice. Blend in dry ingredients until smooth. Stir in carrots, raisins
and walnuts. Do not overmix. Pour batter into lightly oiled 10" tube pan or 12 cup Bundt pan. Bake at 350 degrees for 65 - 80 minutes, or until cake tester comes out clean. Cool cake in pan 10 minutes. Remove
from pan and cool completely. Glaze with Orange Icing:
1/2 cup low fat cream cheese
1 1/3 cups icing sugar
1 tbsp orange juice
2 tbsp unsweetened applesauce
1 tsp grated orange rind
pinch ground nutmeg.
Whisk or blend in food processor. Now don't you feel a little less guilty?
THE FAMOUS BACARDI RUM CAKE
1 cup chopped walnuts
1 yellow cake mix
1 small pkg instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
Preheat oven to 325 degrees. Grease and flour 10" tube pan. Sprinkle nuts over the bottom of the pan. Mix all cake
ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top all over. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all of the
glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. This one is just for the big people.
WONDER FUDGE
1/4 cup butter
1/3 cup cocoa
1/4 cup corn syrup
1 tsp vanilla
1 1/2 cups icing sugar
2 cups Rice Krispies
Combine butter, cocoa, corn syrup, vanilla
and icing sugar. Cook until smooth, stirring constantly. Add cereal and press into a greased 8" square pan. Refrigerate until firm. Works every time.
OVERNIGHT CINNAMON BUNS
20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1 - 2 tbsp cinnamon
3/4 cup raisins (optional)
1/4 - 1/2 cup melted butter.
The night before, grease a 10" Bundt pan and add the frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a
clean damp cloth and leave out at room temperature. In the morning, preheat oven to 350 degrees and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now, look how organized you are!
Back to the Menu
"REALLY COOL TREATS"
JELLO JIGGLERS
2-170g pkgs Jello or
4-85g pkg Jello
2 1/2 cups boiling water or juice
Completely dissolve the jelly powder in boiling water or juice. Pour into 13 X 9 inch pan.
Chill for 3 hours or until firm. To unmold: dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan. Store in refrigerator until needed. Great fun for pe-schoolers.
RASPBERRY BANANA FROZEN YOGURT
1 1/2 cups frozen raspberries
1 sliced banana
1/2 cup yogurt
1/4 cup icing sugar
Blend everything together. Freeze in a cake pan until almost
solid. Break into big chunks and process until smooth. Freeze in an airtight container for 30 min. to 1 hour. Almost healthy.
JELLO POPSICLES
1-85g pkg Jello
1 pkg Kool Aid
1 cup sugar
2 cups hot water
2 cups cold water
Mix together Jello, Kool Aid and sugar with hot water until well dissolved.
Stir in cold water and mix well. Pour into popsicle molds or ice cube trays and freeze. Cherry is wonderful!
ROCKY ROAD FUDGE POPS
1 small pkg chocolate pudding mix (the one you cook)
2 1/2 cups milk
1/2 cup marshmallow creme
1/3 cup chopped peanuts
1/4 cup chopped chocolate chips
6 wax-coated paper cups (9oz size)
6 wooden Popsicle sticks
Combine pudding mix and milk in 4-cup measure. Microwave on HIGH for 5 1/2 - 6 minutes, or until slightly
thickened, stirring every 2 minutes. Cool pudding to room temperature. Fold in marshmallow creme to create "marbled" appearance. Set aside. Mix chopped peanuts and chopped chocolate chips in small bowl.
Spoon 1 heaping tablespoon of peanut mixture into each of 6 cups. Add 1 tablespoon of pudding mixture to each cup and stir lightly to combine. Divide remaining pudding mixture evenly between cups. Insert Popsicle
stick in center of each cup. Freeze about 4 hours, or until firm. To serve, peel cups from frozen pops. Great one for the kids to help with.
TIN ROOF PIE
1/4 cup corn syrup
1/4 cup smooth peanut butter
3 cups Kellogg's Honey-Nut Corn Flakes, crushed to 2 cups
4 cups vanilla ice cream (or your favourite), slightly softened
1/4 cup salted peanuts, chopped
chocolate syrup
In a small saucepan, heat syrup until just starting to boil. Remove from heat. Stir in
peanut butter. Add crushed cereal, stirring until well coated. Press evenly around base and sides of buttered 9" pie plate. Chill in freezer 10 minutes or until firm. Spoon softened ice cream into crust.
Sprinkle with peanuts (press into surface). Freeze pie until firm. Remove from freezer 10 minutes before serving. Serve with chocolate sauce. Move over Dairy Queen.
4 SUNDAE TOPPINGS:
(1) COCOA SYRUP
2 cups sugar
1 cup cocoa
1/2 tsp salt
1 cup cold water
1 cup hot water
2 tsp vanilla
Combine the first three ingredients. Stir in
cold water. Blend in the hot water. Simmer for 4 - 6 minutes, over medium heat. Remove from the heat and stir in vanilla. Cool. Works well for chocolate milk, too.
(2) CHOCOLATE SYRUP
3/4 cup cocoa
1 1/4 cups sugar
1 cup water
1 tsp vanilla
Mix cocoa and sugar well. Stir in the water till blended. Cook and stir over medium heat until
boiling. Reduce heat and boil gently 5 minutes, stirring occasionally. Cool. Add vanilla. Cover and store in fridge. Keeps well and tastes yummy.
(3) HOT FUDGE SAUCE
1 cup condensed milk
2 cups sugar
1/4 tsp salt
1/4 cup light corn syrup
6 tbsp butter
4 oz. unsweetened chocolate
2 oz. semi-sweet chocolate
2-3 tsp vanilla
Mix all ingredients except vanilla in double boiler. Heat, stirring, until chocolate and butter have melted. Stir thoroughly and cook until smooth and slightly thickened, about 10 minutes.
Strain any lumps and cool for 5 minutes. Stir in vanilla. Start the diet tomorrow.
(4) CARAMEL MOCHA SAUCE
3/4 cup corn syrup
1/4 cup water
1 cup sugar
4 tbsp butter
1 cup condensed milk
3/4 cup strong hot coffee
1/2 - 1 tsp vanilla
1/4 tsp salt
Heat corn syrup, water, sugar over medium-high heat, stirring constantly, until boiling vigorously. Dip a pastry brush in cold water and wash down sugar. Add butter. Bring to boil again. Add milk
gradually, stirring constantly. Boil, stirring, to 230 degrees. Remove from the heat. Stir in coffee (substitute something else for the kids). Scrape into blender, and add vanilla and salt. Start on low, and
gradually increase speed until smooth. Store covered in the fridge. Keeps for several months (if you were to let it).
FROZEN BROWNIE CREAMCAKE
Brownie Layer:
3/4 cup sugar
1/2 cup soft butter
1/2 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/4 tsp salt
2 eggs
Grease
the bottom of a 9" springform pan. Beat all of the ingredients at low speed until blended. Bake at 350 degrees for 25 - 30 minutes. Do not over-bake. Cool.
Creamcake:
250 g pkg cream cheese
1/4 cup corn syrup
4 cups ice cream
1 cup chocolate sauce
Beat cream cheese and corn syrup until smooth. Beat in ice cream at low speed until well blended. Pour half over brownies. Spread 1/3 cup sauce
on top. Spoon on the rest of the ice cream. Smooth. Cover with plastic wrap and freeze until firm, at least overnight. Let sit at room temperature 10 minutes before serving. Serve with more sauce. What can I say.
Back to the Menu
"WASH IT DOWN"
CHEERY RED PUNCH
1 cup sugar
1 cup water
1 can pineapple juice
3 cups cranberry cocktail
2 cups orange juice
1 cup lemon juice
1/2 cup maraschino juice
1/2 cup halved cherries
8 cups water
2 bottles (750 ml) ginger ale
orange slices
Combine sugar and 1 cup of water in a saucepan and set over high heat. Stir until sugar dissolves, then reduce heat
and simmer 10 minutes. Cool. Combine fruit juices, cherries, sugar syrup, and 8 cups of water. Chill. At serving time, pour mixture into bowl over ice and add ginger ale and orange slices. Very festive and makes a
lot. Feel free to half the recipe.
SPICED PEACH PUNCH
A Hot Drink
1 - 46 oz can peach nectar
1 - 20 oz can orange juice
1/2 cup brown sugar
3 - 3" pieces stick cinnamon, broken
1/2 tsp whole cloves
2 tbsp lime juice
Combine peach nectar, orange juice, and brown sugar in a large saucepan. Tie cinnamon sticks and cloves in a cheesecloth bag and drop into saucepan. Heat slowly,
stirring constantly, until sugar dissolves. Simmer for 10 minutes. Stir in lime juice. Ladle into mugs. Garnish with cinnamon sticks. Nice in the winter by the fire don't you think?
HOT MARSHMALLOW CHOCOLATE MIX
4 cups dry not-fat milk
1 cup dry non-dairy creamer
3/4 cup sugar
3/4 cup cocoa
1 cup miniature marshmallows
Stir all ingredients
together. Store in a glass jar with a tight-fitting lid. For each serving, combine 1/4 cup mix and 6 oz. of boiling water in a mug. Stir and serve. How handy is that!
PACIFIC FRUIT PUNCH
1 large can orange juice
1 large can apricot nectar
1 large can pineapple juice
1 quart ginger ale
1 cup fresh strawberries
1 quart orange sherbet, softened in refrigerator
Combine juices and ginger ale in punch bowl. Add sherbet, strawberries, and ice. Garnish individual glasses with pineapple spears and those fancy little
umbrellas. The kids will feel so grown-up.
PEACH PICK-ME-UP
2 - 8 oz containers peach yogurt
6 oz frozen apple juice concentrate
1/2 tsp almond extract
3 ice cubes
Place all ingredients in a blender and blend on
high speed until ice is reduced to small pieces and mixture is well combined. Serve immediately in tall chilled glasses. Like a healthy milkshake.
ORANGE TOMATO COCKTAIL
1 1/2 cups chilled tomato juice
1 cup chilled orange juice
1 tbsp lemon juice
1/2 tsp salt
1 slice onion
Blend all ingredients in a blender
about 30 seconds or until thoroughly mixed. Add 4 ice cubes, one at a time, and blend until mixed. Nice with a barbeque.
CHOCOLATE PEANUT BUTTER MILKSHAKE
2 tbsp powdered chocolate drink mix
3 tbsp crunchy peanut butter
1 cup cold milk
1 tsp honey
dash cinnamon
dash nutmeg
8 ice cubes
Place all ingredients in blender. Cover and process until frothy. Pour into a tall glass and enjoy. Throw in a banana and it could be breakfast.
Back to the Menu
Now aren't you hungry?
Hope you found something that you can't wait to try at your next party, or just together with your family.
Bon Appetit!
|
