Amazing Cake
by: anonymous
1 box german chocolate cake mix (make it normal)
1 can sweet condensed milk
1 jar smuckers carmel topping
Tub of Cool-Whip
1. Make cake according to box
2. Leave cake in baking dish & let cool
3. Pour condensed milk evenly over top of cake
4. Do the same with the Carmel (best if left to sit overnight)
5. When ready to serve add cool-whip topping over entire cake
Monday, December 10, 2007
Peanut Butter Blossoms
Peanut Butter Blossoms
by: Sarah Frenzel
Preheat Oven: 375
Makes 30-35 cookies
Cook Time: 10-12 minutes
1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed br. sugar
1 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbls milk
1 tsp vanilla
1 egg
extra sugar and 48 choc. kisses
1. Lightly spoon flour into measuring cup; level off
2. In lg. bowl, combine flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at a low speed until a stiff dough forms.
3. Shape into 1-inch balls; roll completely in sugar.
4. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10-12 minutes or until golden brown
6. Immediately top with choc. kiss
by: Sarah Frenzel
Preheat Oven: 375
Makes 30-35 cookies
Cook Time: 10-12 minutes
1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed br. sugar
1 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbls milk
1 tsp vanilla
1 egg
extra sugar and 48 choc. kisses
1. Lightly spoon flour into measuring cup; level off
2. In lg. bowl, combine flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at a low speed until a stiff dough forms.
3. Shape into 1-inch balls; roll completely in sugar.
4. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10-12 minutes or until golden brown
6. Immediately top with choc. kiss
Chocolate Mint Snaps
Chocolate Mint Snaps
by: Sarah Frenzel
Preheat Oven: 350
Makes 8-10 dozen
Cook time: 10 minutes
Cookie:
4 squares (1oz each) unsweetened chocolate
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups solid veg. shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2.5 tbls water
2 tsp peppermint extract
1 tsp vanilla
Topping:
1/2 cup sugar
1/2 cup crushed peppermint
1. Melt Chocolatein top of double boiler over simmering water (I just put a glass bowl over a pot with a little bit of boiling water); stir until smooth. cool
2. Beat the shortening and sugar in bowl until light and fluffy. Beat in the chocolate, then eggs, corn syrup, water, peppermint extract, and vanilla. Stir in flour, Soda, and Salt
3. Topping: mix sugar and peppermint in a small bowl
4. Shape dough into 1-inch balls. Dip one side into topping; place candy side up on cookie sheet (ungreased)
5. Bake in oven at 350 for 9-10 minutes. cool on sheets for 1-2 minutes before transferring to cooling rack.
6. Cool completely
by: Sarah Frenzel
Preheat Oven: 350
Makes 8-10 dozen
Cook time: 10 minutes
Cookie:
4 squares (1oz each) unsweetened chocolate
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups solid veg. shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2.5 tbls water
2 tsp peppermint extract
1 tsp vanilla
Topping:
1/2 cup sugar
1/2 cup crushed peppermint
1. Melt Chocolatein top of double boiler over simmering water (I just put a glass bowl over a pot with a little bit of boiling water); stir until smooth. cool
2. Beat the shortening and sugar in bowl until light and fluffy. Beat in the chocolate, then eggs, corn syrup, water, peppermint extract, and vanilla. Stir in flour, Soda, and Salt
3. Topping: mix sugar and peppermint in a small bowl
4. Shape dough into 1-inch balls. Dip one side into topping; place candy side up on cookie sheet (ungreased)
5. Bake in oven at 350 for 9-10 minutes. cool on sheets for 1-2 minutes before transferring to cooling rack.
6. Cool completely
Queso Dip
Queso Dip
By: Rotel
Makes 2.5 cups
1 pkg (16oz) pasteurized processed cheese, cut into 1-inch cubes
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained
1. Blend cheese and tomatoes in a medium saucepan
2. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted
3. Serve warm as dip with corn chips or crackers
By: Rotel
Makes 2.5 cups
1 pkg (16oz) pasteurized processed cheese, cut into 1-inch cubes
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained
1. Blend cheese and tomatoes in a medium saucepan
2. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted
3. Serve warm as dip with corn chips or crackers
Spinach and Artichoke Dip
Spinach and Artichoke Dip
By: Food Network
Serves: 6-8
Preheat oven to 350 degrees F.
1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped
Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes
(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)
By: Food Network
Serves: 6-8
Preheat oven to 350 degrees F.
1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped
Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes
(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)
Green Chicken Enchiladas
Green Chicken Enchiladas
by: Stephanie
Serves: 6-8
Preheat oven: 350
Cook time: 50 minutes (40 covered, 10 uncovered)
Items you need: casserole dish, foil, non-stick cooking spray
1 lb cooked chicken (shredded)
15-20 flour tortillas (taco size)...you can use the whole wheat tortillas for added nutrition
1 can cream of chicken
1 can green enchilada sauce (I like la victoria)
1 cup sour cream
2 cups mild cheddar cheese (divided)
1. In a pan, mix together cream of chicken, enchilada sauce, and sour cream over med-low heat
2. Fill each tortilla with chicken, sauce, and a little cheese
3. Roll and line up in greased casserole dish
4. Pour the rest of sauce over top of enchiladas
5. Sprinkle the left over cheese over the top
6. Cover with foil and bake for 40 minutes
7. Remove foil and bake for another 10 minutes or until cheese is melted
by: Stephanie
Serves: 6-8
Preheat oven: 350
Cook time: 50 minutes (40 covered, 10 uncovered)
Items you need: casserole dish, foil, non-stick cooking spray
1 lb cooked chicken (shredded)
15-20 flour tortillas (taco size)...you can use the whole wheat tortillas for added nutrition
1 can cream of chicken
1 can green enchilada sauce (I like la victoria)
1 cup sour cream
2 cups mild cheddar cheese (divided)
1. In a pan, mix together cream of chicken, enchilada sauce, and sour cream over med-low heat
2. Fill each tortilla with chicken, sauce, and a little cheese
3. Roll and line up in greased casserole dish
4. Pour the rest of sauce over top of enchiladas
5. Sprinkle the left over cheese over the top
6. Cover with foil and bake for 40 minutes
7. Remove foil and bake for another 10 minutes or until cheese is melted
Saturday, November 24, 2007
New Recipes
Happy Thanksgiving everyone!!! Now that one of the biggest feast days is over, did anyone try anything new and exciting this Thanksgiving or have an oldie with a new spin on it? If so, please let us know what you had and if you have the recipe please post it in the comment section and then I will repost it! I can't wait to see what you all had for the holiday.
Very soon, I will be posting some of my Christmas favorites...please be looking for your Christmas favorites and add them so we can all try them :)
Wednesday, November 14, 2007
Friday, November 2, 2007
Low-Fat EggNog
I personally don't like eggnog, so I have not tried this recipe (although I might be willing to since it sounds so yummy), but it comes highly recommended.
Low-Fat EggNog
by: Paula Zsiray
Yields: 12 servings
11 cups of cold fat-free milk
2 tsp vanilla extract
2 packages (1.5 oz each) instant sugar-free vanilla pudding mix
1/3 cup of artificial sweetner (you can use sugar but the nutrition facts are based on artificial sweetner)
1/2 tsp ground nutmeg
1. In a large bowl, combine milk and vanilla.
2. In another bowl, combine dry pudding mix, sweetner, and nutmeg.
3. Whisk in milk mixture until smooth.
4. Refrigerate until ready to serve.
Nutrition Facts:
One cup = 1 serving
Calories: 105
Sodium: 408 mg
Cholesterol: 4 mg
Carbohydrates: 17 g
Protein: 8 g
Just a trace of fat
Diabetic exchange: 1 skim milk and 1/2 starch
Low-Fat EggNog
by: Paula Zsiray
Yields: 12 servings
11 cups of cold fat-free milk
2 tsp vanilla extract
2 packages (1.5 oz each) instant sugar-free vanilla pudding mix
1/3 cup of artificial sweetner (you can use sugar but the nutrition facts are based on artificial sweetner)
1/2 tsp ground nutmeg
1. In a large bowl, combine milk and vanilla.
2. In another bowl, combine dry pudding mix, sweetner, and nutmeg.
3. Whisk in milk mixture until smooth.
4. Refrigerate until ready to serve.
Nutrition Facts:
One cup = 1 serving
Calories: 105
Sodium: 408 mg
Cholesterol: 4 mg
Carbohydrates: 17 g
Protein: 8 g
Just a trace of fat
Diabetic exchange: 1 skim milk and 1/2 starch
Turkey
Hello all of my fellow cookers and bakers!!!!
I personally will be making many turkeys this year and I'm looking for new ideas. So, I'm hoping that you guys can suggest your favorite way to cook turkey no matter how traditional or crazy you think your way is. I also have a roaster that I was given as a wedding present three years ago and have yet to use, so if any of you have any ideas with that I'm open to them as well. :)
Hope you had a great October, now let the holiday cooking and baking swing into full force. :) Happy cooking!
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