Monday, December 8, 2008


by: Pamela Collins

“a sheet cake to ice while it’s hot”


2 cups flour 2 eggs
2 cups sugar 1 tsp. vanilla
1 stick butter 1 tsp. cinnamon
½ cup oil 1 tsp. soda
1 cup water ½ cup buttermilk
4 tblsp. Cocoa

Mix flour and sugar. Bring to a boil butter, oil, water and cocoa. Add this to the flour mixture.
Add eggs, vanilla, cinnamon, soda and buttermilk. Pour onto cookie sheet with sides and bake at 350 degrees for 20 minutes.


1 stick butter 1 tsp vanilla
6 tblsp. milk 1 box powered sugar
4 tblsp. cocoa 1 cup chopped nuts (I use walnuts)

Bring butter, milk and cocoa to a rapid boil. Remove from heat and add remaining ingredients. Spread on cake immediately upon removing it from the oven.

Vanilla Butter Rollouts

Vanilla Butter Rollouts
by: Taste of Home

Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling.

SERVINGS: 42 (Yields about 7 dozen)
TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling

1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

6 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
3 teaspoons vanilla extract
Colored frosting and sugar, optional

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned.
For frosting, in a large mixing bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread or drizzle over cookies. Decorate with colored frosting and sugar if desired.

Nutrition Facts
One serving:(2 each)
Calories: 182
Fat:9 g
Saturated Fat:5 g
Cholesterol:32 mg
Sodium:173 mg
Carbohydrate:25 g
Fiber:0 g
Protein:2 g

Holiday Surprise Sugar Cookies

Holiday Surprise Sugar Cookies
by: Betty Crocker

Prep Time: 1 hour 15 min
Total Time: 1 hour 45 min
Makes: 4 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 tablespoons Gold Medal® all-purpose flour
Red and green food colors
16 thin rectangular crème de menthe candies, cut into thirds
Assorted Betty Crocker® colored sprinkles, sugars, decors and decorating gels

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
2. On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
3. On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
4. Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.

Instead of the crème de menthe candies, use one of the following in each cookie:
Piece of a milk chocolate candy bar (1.55 ounces), separated into small rectangles, each cut into thirds (larger baking or candy bars will be too thick)
Small round chocolate-covered creamy mint
1/4 teaspoon toffee bits.

Special Touch
Surprise someone special with a box of these holiday cookies.

Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Wednesday, December 3, 2008

Fiesta Chicken With Rice And Beans Recipe

Fiesta Chicken With Rice And Beans Recipe

1 can (15 ounce size) tomato sauce
2 cans (14.5 ounce size) diced tomatoes with mild green chilies, undrained
1 cup long-grain rice
1 can (14.5 ounce size) chicken broth
1 can (15 ounce size) pinto beans, undrained
1 pound boneless skinless chicken thighs or breasts
1 package (1 ounce size) chicken taco seasoning mix


Combine tomato sauce, tomatoes, rice, broth, beans, chicken and seasoning mix in slow cooker.

Cook on LOW setting for 8 hours or on HIGH setting for 4 hours. Stir before serving.

Chicken Enchilada Quiche

Chicken Enchilada Quiche
by: Betty Crocker

Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 8 servings

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired

Serve with...
Salsa, Guacamole, and Sour Cream

1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Use 1 1/2 cups leftover cooked chicken or turkey for the canned chicken.

Special Touch
Garnish the quiche with sprigs of fresh cilantro.

Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 280); Total Fat 31g (Saturated Fat 14g, Trans Fat 1/2g); Cholesterol 180mg; Sodium 1260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 35%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 5 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Monday, December 1, 2008

Candy Cane Cake

Candy Cane Cake
by: Betty Crocker

Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 12 servings

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.