|
Click Here for a List of our Recipes
|
Good eatin' every week!
|
SHROVE TUESDAY/MARDI GRAS RECIPES - FEBRUARY 21, 2012
SHROVE TUESDAY PANCAKES
Eggs and fat were once forbidden during the 40-day Lenten fast, so on Shrove Tuesday, the day before Lent, bakers would make pancakes to use up their stores of those ingredients.
4 large eggs, 1 c. whole milk, 1 Tbs. butter-melted, 1 Tbs. sugar, 1 tsp. vanilla, ½ tsp. salt, 1 c. flour, additional melted butter, powdered sugar, fresh lemon juice DIRECTIONS: Preheat oven to 350°.Blend first 6 ingredients in blender. Gradually add flour; blend until smooth. Let stand 15 minutes. Heat medium nonstick skillet over medium-high heat. Brush with butter. Add 2 generous tablespoons batter, tiling pan to coat bottom. Cook until golden on bottom about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out onto paper towel. Cover with another paper towel. Repeat with remaining batter, brushing skillet with butter as needed. Butter ovenproof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters. Overlap pancakes in prepared dish. Cover; bake until heated through about 10 minutes. Serve with more powdered sugar and lemon juice.
FAT TUESDAY’S SKINNY RED BEANS RECIPE
2 c. onion-minced, 1 Tbs. chopped garlic, 2 tsp. extra virgin olive oil, 1c. (each) minced carrots, minced celery, minced bell peppers, 1 tsp. (each) oregano, basil, marjoram, ¼ tsp. thyme, 1 pinch Cayenne, 3 c. canned tomatoes (28 oz. can-cut-up), 1 can kidney beans-liquid removed, 1 Tbs. (each Dijon mustard, brown sugar), 1 c. Okra-frozen-sliced-(optional), salt & pepper to taste, fresh parsley or chopped scallions, (optional) DIRECTIONS: Combine onions, garlic and oil in soup pot. Cover and sauté on medium heat for about 8 minutes, stirring occasionally, till onions are soft. Add carrots, celery, bell peppers, and spices. Cover and cook for another 5-10”, stirring to prevent sticking. When vegetables are just tender, stir in tomatoes, beans, mustard, brown sugar and okra, if you like. Simmer gently 5-10”. Add in salt & pepper to taste and serve topped with garnishes, if desired. Serve these beans on rice (may be topped with salsa) or possible in bowls as a stew. The flavors blend better if you simmer longer at the end. Try it hotter if you wish by adding more cayenne and a healthy pinch of crushed red pepper.
SEMI-HOMEMADE MARDI GRAS KING CAKE
1 can Pillsbury bread sticks, 1 (12 oz.) can whipped cream cheese frosting, ¼ c. heavy cream, green, purple and gold sanding sugar DIRECTIONS: Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Open bread sticks. Press together the ends of 2 of the sticks to make 1 long stick. Repeat with the remaining bread sticks giving you 6 long sticks. Take 3 at a time, loosely braid together. Repeat with remaining dough. Pinch the braids together end to end. Leaving a 3-inch hole in the middle, loosely coil braids around one another on prepared baking sheet. Press ends together. Bake in preheated oven for 16-20 minutes or until completely golden brown. Remove from oven and cool completely. In medium pot combine the cream cheese frosting and heavy cream. Heat over low heat until warm and smooth, stirring constantly. Pour glaze over cake and sprinkle with sanding sugars.
BOURBON STREET PECAN BALLS
4 c. whole pecans or pecan halves, 2 c. crushed or processed vanilla cookies (recommended Nilla wafers), 1 c. powdered sugar, 4 jiggers bourbon, 3 Tbs. white Karo syrup, butter for fingertips DIRECTIONS: Roughly chop the pecans in a food processor. Remove 2 c. and reserve remaining. Finely grind the remaining pecans in the food processor. Combine ground pecans, Nilla wafers, powdered sugar, bourbon and syrup. Coat fingertips with softened butter to help roll. Shape mixture into balls 1-1/2 inches in diameter using an ice cream scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve. Ask for help rolling. Four hands make very quick work of this dessert!
PROGRAM SPONSORS: MAIN STREET MARKET
KITCHEN & FLOOR DÉCOR
AMUNDSON’S APPLIANCES
SWEETHEART’S DAY RECIPES - FEBRUARY 14, 2012
BUBBLY VALENTINE LOVE POTION
1 (12 oz.) can pink lemonade concentrate, 4 c. raspberry sherbet, 1 (12 oz.) can of Sprite DIRECTIONS: In a pitcher, mix the lemonade concentrate with the recommended amount of water. In blender, combine the sherbet with 4 cups of the lemonade mixture; mix until combined. Pour into individual glasses. Add the soda, stir gently and serve.
CHOCOLATE DIPPED PRETZEL HEARTS
Tiny twist pretzels, melted chocolate, melted candy melts or white almond bark, red food coloring or red and pink candy melts DIRECTIONS: Melt the chocolate and candy melts in separate bowls, in the microwave for 30 seconds at a time stirring in between. Using a toothpick or skewer to hold the pretzel, dip it into the chocolate or candy melts. Lay each one on wax paper to solidify. If you want to add sprinkles, do so while the chocolate is wet. Also, you can put these in the fridge for faster drying results. Once, they’re solid, you can either dip them again in a new color or place them in a bag ready to give away.
SWEETHEART CHERRY CHEESE DANISH
2 (8 oz.) tubes refrigerated crescent dough sheets or dinner rolls, 1 (8 oz.) pkg. cream cheese-softened, 1 c. plus 1 Tbs. sugar, 1 tsp. vanilla, 1 can Cherry Pie Filling, 1 Tbs. butter-melted, ½ c. sliced almonds DIRECTIONS: Unroll 1 package of crescent dough and fit into the bottom of an ungreased 9x13” baking dish. Bake for 10-12 minutes. In a bowl, mix together cream cheese, 1 c. sugar and vanilla. Spread mixture over hot dough in baking dish. Next, spread a layer of pie filling over the cream cheese mixture. Unroll remaining crescent dough and ay on top of the pie filling. Combine 1 Tbs. sugar, almonds and melted butter. Sprinkle over the top of dough. Bake 35-45 minutes or until golden brown.
EASY VALENTINE SANDWICH COOKIES
1 c. butter, 1-1/2 c. powdered sugar, 1 egg, 1 tsp. vanilla, ½ tsp. almond extract, 2-1/2 c. flour, 1 tsp. baking soda, 1 tsp. cream of tartar DIRECTIONS: In large bowl, cream together butter and powdered sugar. Beat in egg, vanilla and almond extract. Mix well. In medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2 inch cookie cutter. Place each piece separately on an ungreased cookie sheet. Bake in preheated 350° oven until lightly browned (7-8 minutes for ¼” thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1-1/2 inch hearts and serve as separate cookies.
SWEETHEART CHEESECAKE
CRUST: 1-1/3 c. crushed chocolate wafer cookies, ¼ c. butter-melted, 2 Tbs. sugar FILLING: 4 eggs-separated, ½ c. butter-softened, 2 (8 oz.) pkgs. cream cheese-softened, 1 c. sugar, 1 Tbs. cornstarch, 1 tsp. baking powder, 1 Tbs. lemon juice TOPPING: 1 c. sour cream, 2 Tbs. sugar, 1 tsp. vanilla CHERRY MIXTURE INGREDIENTS: 1 can cherry pie filling, 3 Tbs. orange juice DIRECTIONS: Heat oven to 325°. Stir together all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool. Place egg whites in small bowl. Beat at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). Set aside. Combine ½ c. butter, cream cheese and egg yolks in large bowl .Beat at medium speed until creamy. Add all remaining filling ingredients except egg whites. Continue beating, scraping bowl often, until well mixed. Gently stir in beaten egg whites by hand. Spoon filling into prepared pan. Bake 55-65 minutes or until center is set and firm to the touch. Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.) Stir together sour cream, 2 Tbs. sugar and vanilla in small bowl. Spread evenly over top of cheesecake. Spoon out 2-3 tablespoons cherry sauce from filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce to form hearts. Cover; refrigerate at least 4 hours. To serve, stir together remaining pie filling and juice in medium bowl, spoon over cheesecake. Store refrigerated.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
VALENTINE’S DAY RECIPES FEBRUARY 7, 2012
SWEETHEART SALAD
2 envelopes unflavored gelatin, ¼ c. cold water, ½ c. sugar, 1 (20 oz.) can crushed pineapple-drained, 2 Tbs. lemon juice, ¼ c. maraschino cherry juice, 2 (3 oz.) pkg. cream cheese-softened, 12 maraschino cherries-quartered, 2 drops red food coloring (optional), 1 (12 oz.) Cool Whip-thawed DIRECTIONS: Soften gelatin in cold water. Meanwhile, in a saucepan, bring sugar and pineapple with juice to a boil, stirring until the sugar dissolves. Remove from the heat. Add gelatin and stir until dissolved. Add lemon and cherry juices. Cool to lukewarm. Whisk in cream cheese until thoroughly combined. Stir in the cherries and food coloring if desired. Chill until slightly thickened. Fold in whipped topping. Pour into an oiled 9x13” pan or 8 ½ cup mold.; chill until firm. Serve the mold or individual squares on lettuce-lined plates, if desired.
VALENTINE MEATBALLS
1 c. shredded Swiss cheese, 1 c. chopped fresh mushrooms, 2 lbs. lean ground beef, 2 (1 oz.) pkgs. dry onion soup mix DIRECTIONS: Preheat the oven to 375°. In medium bowl, toss together the cheese and mushrooms. In separate bowl, mix together the ground beef and soup mix. Divide the beef into 12-16 balls, then form them into small, thin heart shaped patties. Press an indentation into center of half of the hearts and fill with the cheese and mushrooms. Place another patty on top and press to seal the hearts around the filling. Place in shallow baking dish. Bake for 30-40 minutes in preheated oven until beef is well done and filling is hot.
CARAMEL-DRIZZLED BROWNIE HEARTS
1 box Betty Crocker Ultimate Fudge brownie mix (water, oil and eggs called for on brownie mix box), 1 bag caramels-unwrapped, 3 Tbs. whipping cream, ½ c. chopped pecans DIRECTIONS: Heat oven to 350°. Line bottom and sides of 8-inch square pan with foil. Grease bottom only of foil with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 8” pan. Cool completely, about 1 hour. Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 6 brownies. In medium microwavable bow, microwave caramels and whipping cream uncovered on HIGH 1-3 minutes, stirring every minute, until caramels are melted. Arrange brownies on small serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.
STOLE MY HEART CHOCOLATE CAKE
1 pkg. devil’s food cake mix, 2 (8 oz.) pkgs. cream cheese, ½ c. white sugar, 1 can cherry pie filling, 2 (1.3 oz.) envelopes whipped topping mix DIRECTIONS: Prepare chocolate cake according to directions, using a 9x13” baking pan. While cake is baking: in a medium-size mixing bowl, mix cream cheese and sugar together until blended. In separate bowl, mix the powdered whipped topping according to directions until light and fluffy. Place the cream cheese mixture and whipped topping in the refrigerator. After cake is baked and cooled, spread the cream cheese mixture over the cake. Next, pour the cherry pie filling over the cream cheese mixture. Frost carefully with the whipped topping and refrigerate until ready to serve.
SWETHEART CUPCAKES
1 white cake mix, 1 c. water, 1/3 c. melted butter, 3 eggs-beat slightly, 1 tsp. vanilla, 3 oz. strawberry Jell-O, 1 can Pillsbury whipped icing, Valentine sprinkles DIRECTIONS: Preheat oven to 350°. Mix 1st 6 ingredients well with mixer. Line 24 muffin cups with cupcake papers; fill ¾ full with batter. Bake 19-21 minutes. Remove to racks; cool. Ice with frosting and sprinkles.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN AND FLOOR DÉCOR, AMUNDSON’S APPLIANCES
|
SOUP & SANDWICH PLUS DESSERT! JANUARY 31, 2012
GRILLED HAM SANDWICHES
1 red onion-sliced ¼” thick, 1 yellow onion-sliced ¼” thick, ½ lb. ham slices, 2 Tbs. honey, 1 Tbs. Dijon mustard, ½ tsp. thyme leaves, 3 Tbs. butter-softened, 8 slices whole wheat bread, ¼ lb. Cheddar cheese sliced DIRECTIONS: You can use nonstick skillet, griddle or George Forman grill. Preheat the grill. Combine mustard honey and thyme. Brush on onion slices. Grill/sauté the onion slices until tender; set aside. Cook the ham slices 3-4 minutes until heated through. Spread butter on one side of each piece of bread. Make sandwiches with the onions, ham and cheese, assembly sandwiches with buttered side out. Brown sandwich for 3-6 minutes until hot and cheese is melted.
BACON TOMATO GRILLED CHEESE SANDWICHES
8 slices sourdough bread, 4 slices mozzarella cheese, 2 large tomatoes-thinly sliced, 8 bacon strips-cooked, 4 Tbs. sour cream, 4 Tbs. finely chopped onion, ¼ tsp. dried oregano, 4 slices cheddar cheese, 2 Tbs. butter-softened DIRECTIONS: For each sandwich, top 1 slice of bread with 1 slice of mozzarella cheese, a fourth of the tomato slices, two bacon strips, 1 Tbs. sour cream, 1 Tbs. onion, a pinch of oregano, one slice of cheddar cheese and another slice of bread. Spread outside of sandwiches with butter. On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side or until lightly toasted.
BEAN AND BACON SOUP
4 strips bacon, ¾ c. carrot-chopped, 1 c. celery-chopped, 1 c. onion-chopped, 4 cloves garlic-chopped, 2 cans great Northern beans-rinsed and drained, 2 c. water, 2 Tbs. chopped fresh parsley, 1-1/4 tsp. salt, ½ tsp. pepper DIRECTIONS: In a large Dutch oven fry the bacon until crisp. Drain and cool on paper towels. Chop; set aside. Over medium heat, add carrot to pan drippings and sauté for 5”. Add celery, onion and garlic, stirring well and cooking for 3 minutes more. Add beans and 2 cups water. Bring to boil, cover and reduce heat to low. Simmer for 10 minutes. Uncover and with potato masher or large spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper and bacon. Serve hot.
BROCCOLI & CHEESE SOUP
1 (14 ½ oz.) can chicken broth, 1 (10 oz.) pkg. frozen chopped broccoli, 1 c. skim milk, 2 Tbs. flour, (1½c.) American Cheese-cubed ½” DIRECTIONS: Place chicken broth and broccoli in 2 saucepan. Cook over med-high heat until mixture comes to a boil (8-10”), Reduce heat to medium. Cook until broccoli is tender (6-8”). Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to full boil (4-5”). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3-4”).
CHOCOLATE-CARAMEL BARS
1 c. flour, ½ c. brown sugar, ½ c. butter, 2 c. coarsely chopped pecans, 1 c. flaked coconut, 1 can sweetened condensed milk, 2 tsp. vanilla, 20 vanilla caramels, 2 Tbs. milk, 6 oz. semisweet mini-chocolate chips DIRECTIONS: Preheat oven to 375°. For crust, stir together flour and brown sugar. Cut in butter making coarse crumbs. Press crumb mixture into bottom of ungreased 9x13-inch baking pan. Bake for 15”. Sprinkle pecans and coconut over partially baked crust. Combined sweetened condensed milk and vanilla; pour over crust. Bake @ 350° for 25-30” more or until filling is set. Cool for 10”minutes. In saucepan combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over baked filling. Sprinkle top with chocolate chips. Cool completely.
BANANA CREAM PIE MADE EASY
3 c. heavy cream, ½ c. crushed ice, 1 (3.5 oz.) pkg. instant banana pudding mix, 1 (3.5 oz.) pkg. instant vanilla pudding mix, 3 bananas-sliced, 1 (9-inch) pie shell-baked, 1 c. heavy cream DIRECTIONS: whip 3 c. heavy cream on low speed until starts to thicken. Add crushed ice; continue to whip – 4”. Increase speed; add pudding mixes, whipping until blended fully with cream and mixture thickens. Beat until mixture is stiff. Line bottom and ½ way up sides of pie crust with banana slices. Cover bananas with half of banana cream mixture; top completely with banana slices. Top with remaining banana cream mixture. In small bowl, whip 1 c. cream until stiff peaks form . Cover pie completely with the whipped cream. Refrigerate 1 hour before serving.
CELEBRATE NATIONAL EGG MONTH - JANUARY 24, 2012
HERBED STUFFED EGGS
12 hard-cooked eggs, ½ c. Philadelphia Roasted Garlic Light Cream Cheese Spread, ¼ c. Real Mayonnaise, 4 Tbs. Dijon mustard, ¼ c. finely copped green onions, 2 Tbs. finely chopped pimientos DIRECTIONS: Halve eggs lengthwise. Scoop out yolks into bowl; set egg white halves aside. Mash yolks; blend in cream cheese spread, mayo, mustard, green onions and pimientos. Spoon or pipe yolk mixture into egg whites halves. Refrigerate until serving time.
FUNERAL SANDWICH SPREAD
1 can Spam, 2 medium carrots, 4 sweet pickles, 1 small onion, ½ medium green pepper, 6 hard-cooked eggs, 3 ribs of celery, 1 Tbs. vinegar, 1 Tbs. sugar, Miracle Whip DIRECTIONS: Using meat grinder, grind Spam, carrots, sweet pickles, onion and green pepper. Using knife, chop celery and eggs. In large bowl, combine celery, eggs and Spam mixture. Add vinegar, sugar and enough Miracle Whip to make it spreadable. Lacking a food grinder, use a good processor, but don’t overprocess to pate stage.
OVEN BAKED FRENCH TOAST
1 loaf (8 oz.( French bread cut into 1” slices, 8 large eggs, 3 c. milk, 4 tsp. sugar, 1 Tbs. vanilla, ¾ Tbs. salt, 2 Tbs. butter-cut into small pieces DIRECTIONS: Completely cover bottom of generously buttered 9x13” baking dish with bread slices. Set aside. Stir together eggs, milk, sugar, vanilla and alt in large bowl. Pour over bread; cover tightly with aluminum foil. Refrigerate overnight. Heat oven to 350°. Remove pan from refrigerator. Uncover; dot with butter. Bake uncovered, until puffed and golden, 40-50 minutes. Let stand 5 minutes before slicing.
CHEESY BACON & EGG BRUNCH CASSEROLE
8 slices bacon, 1 onion-chopped, 1 loaf (8 oz.) Italian bread-cut into 1” cubes (5 cups), 2 c. shredded Cheddar cheese, 1 c. shredded mozzarella cheese, 1 c. cottage cheese, 5 eggs, 1 ½ c. milk, ½ tsp. ground mustard, ½ tsp. ground nutmeg, ¼ tsp. pepper DIRECTIONS: Preheat oven to 350°. Cook bacon until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread ½ of the bread cubes in 9x13” baking dish. Layer with ½ each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 50 minutes or until center is set and top is golden brown. TIP: Make Ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.
HUNKY DORY’S LEMON MERINGUE PIE
9” baked pie shell, grated rind and juice of 1 lemon (1/4 c. ), 1 ½ c. water, ½ c. sugar, 2 Tbs. cornstarch, 1 Tbs. flour, 1/8 tsp. salt, 3 eggs-separated, 9 Tbs. sugar, salt, cream of tartar DIRECTIONS: FILLING: Preheat oven to 350°. Grate rind from lemon. Add to 1 cup water. Heat water to a boil. Combine remaining ½ c. water, sugar, cornstarch, flour and salt. Add to boiling water. Cook, stirring constantly until clear. Beat egg yolks. Add to hot liquid. Return to a boil. Add lemon juice. Cook until mixture bubbles. Pour into the baked pie shell. TOPPING: Beat egg whites until nearly stiff, adding a pinch of salt and 9 tablespoons sugar gradually. Spread meringue over filling. Bake for 12-15 minutes to lightly brown.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
CROCKPOT COOKING - JANUARY 17, 2012
CROCKPOT HOT BACON CHEESE DIP
2 pkgs. (8 oz.) cream cheese, 4 c. shredded Cheddar cheese, 1 c. half0and-half cream, 2 tsp. Worcestershire sauce, 1 tsp. dried minced onion, 1 tsp. prepared mustard, 1 can (4 oz.) diced green chilies, undrained-optional, 15 bacon strips-sauteed and crumbled DIRECTIONS: Turn crockpot on HIGH, spray with not-stick cooking spray. Mix everything together until creamy and no chunks. Add crumbled bacon. Stir occasionally until you are ready to serve. Usually takes 2-3 hours to blend the flavoring in nicely. Serve with tortilla chips, French bread slices or Fritos Scoops. It is also good used on top; of a baked potato.
CROCKPOT BACHELOR’S STEW
2 lb. lean beef chuck-trimmed and cut into 1” cubes, 1/3 c. dried bread crumbs, 1 tsp. salt, 1/8 tsp. pepper, 1 onion-diced, 3 carrots-peeled and thinly sliced, 4 stalks celery-diced, 1 tsp. dried basil, 1/3 c. quick cooking tapioca pearls, 1 can sliced mushrooms-drained, 1 tsp. soy sauce, 2 cans tomato soup-undiluted, 1 c. beef broth DIRECTIONS: Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into crockpot and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on LOW 8 hours or on HIGH 3-5 hours.
PORK CHOP & STUFFING CROCKPOT
6 pork loin chops (about ¾” thick), 1 large can cream of chicken soup (20 oz.) 2 c. hot water, 2 boxes pork stuffing mix, or use bag of seasoned stuffing DIRECTIONS: Grease oblong crockpot. Place chops in pot in single layer. Place both boxes stuffing mix on top of chops. Pour 1 cup hot water over stuffing. Mix soup with another cup of hot water. Mix. Pour over stuffing. Cook on low for 5 hours. This does not need additional salt when the seasoned mix is used.
CROCKPOT GERMAN CHOWDER
1 lb. fully cooked sausage (Polish, kielbasa), cut into ½” pieces, 2 potatoes-cut into ½” cubes, 1 medium onion-finely chopped, 1 small head cabbage-shredded-about 4 cups, 2 c. water, 1 (10 ½ oz.) can chicken broth, 1 Tbs. chicken bouillon, ½ tsp. caraway seed, ½ tsp. celery seed, ½ tsp. salt, ½ tsp. pepper, 3 Tbs. flour, 2 c. half-and-half, 1 can evaporated milk, 1 c. shredded Swiss cheese DIRECTIONS: Combine all ingredients except flour, half –and-half, evaporated milk and cheese in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. Increase setting to HIGH; stir flour into half-and-half until smooth. Add to chowder with evaporated milk, stirring well to blend. Cover and heat for 30 minutes until chowder is hot. Just before serving, stir in cheese until melted. Reduce heat to low for serving.
STRAWBERRY-RHUBARB DESSERT SAUCE
Nonstick cooking spray, ½ c. sugar substitute ( Splenda), 1/3 c. apple juice, 2 Tbs. quick-cooking tapioca, 1 (16 oz.) pkg. frozen unsweetened whole strawberries, 1 (16 oz.) pkg. frozen unsweetened sliced rhubarb , low-fat vanilla frozen yogurt or angel food cake slices DIRECTIONS: Coat the crockpot with nonstick cooking spray. In crockpot combine sugar substitute, apple juice and tapioca; let stand for 15 minutes. Let frozen fruit stand at room temperature for 15 minutes. Stir fruit into cooker. Cover and cook on LOW for 5-6 hrs. or on HIGH 2-3 hrs. Turn heat off. Let stand uncovered about 1 hour to cool slightly before serving. 47 cal. Per serving, 0 g total fat.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR AMUNDSONS APPLIANCES
HEALTHY JANUARY 2012 RECIPES - JANUARY 10, 2012
BLUEBERRY YOGURT MUFFINS
1 c. flour, 6 Tbs. sugar, ¼ tsp. salt, ¼ tsp. baking powder, ¼ tsp. baking soda, 1 egg, ½ c. vanilla yogurt, 3 Tbs. canola oil, 2 Tbs. 2% milk, ½ c. fresh or frozen blueberries DIRECTIONS: In small bowl combine flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir in dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups ¾ full. Bake @ 350° for 20-22 minutes or until checks done using toothpick. Cool 5 minutes before removing from pan to wire rack. Serve warm. Yield 6 muffins
HEALTHY TOMATO SOUP
1 can (46 oz.) tomato juice, 1 can (8 oz.) tomato sauce, ½ c. water, ½ c. chopped onion, 1 celery rib with leaves-chopped small, 2 Tbs. sugar, ½ tsp. dried basil, 3-5 cloves, 1 bay leaf DIRECTIONS: In crockpot, combine all of the ingredients. Cover and cook on low for 4-5 hours or until heated through. Discard cloves and bay leaf. Good eaten hot or cold.
TEX MEX CHICKEN PASTA SALAD
1 (16 oz.) box whole-grain farfalle pasta, ½ c. light sour cream, 1 (16 oz.) bottle salsa, ½ c. plain yogurt, 2 (9 oz.) pkg. cooked chicken strips, 1 red bell pepper-chopped, 1 cucumber-peeled and chopped, 1 yellow bell pepper-chopped, 2 c. frozen baby peas, 1 pint grape tomatoes, 2 c. cubed reduced fat free Pepper Jack cheese DIRECTIONS: Bring a large pot of salted water to a boil. Cook pasta according to package directions until tender; drain. Meanwhile, in large bowl combine sour cream, salsa and yogurt and blend well. Stir in remaining ingredients. When pasta is cooked, add it to the salad and stir to coat. Cover salad and refrigerate for 2-4 hours before serving.
SALMON CROQUETTES
1 lb. can salmon, milk, ¼ c. butter/margarine, 2-½ Tbs. minced onion, ½ c. flour, ¼ tsp. salt, 1 tsp. hot sauce, 1 Tbs. lemon juice, 1 c. cornflake crumbs DIRECTIONS: Drain liquid from salmon can into measuring cup, add enough milk to make 1 c. liquid. Melt butter/margarine in saucepan; add onion and cook until tender, but not brown. Blend in flour, salt and hot sauce. Add milk mixture and cook, stirring constantly, until thick. Flake salmon, add to sauce with lemon juice. Stir in ½ c. cornflake crumbs. Refrigerate until well chilled. Mold into 8-12 cone shapes and roll each in cornflake crumbs. Put on greased baking sheet. Bake @ 400° for 20-25 minutes or until golden brown.
CRANBERRY-PECAN BARLEY PILAF
1-½ c. water, ½ tsp. salt, 1 c. quick-cooking barley, 1/3 c. chopped pecans-toasted, 1/3 c. dried cranberries-chopped, 2 Tbs. chopped fresh parsley, 2 Tbs. sliced green onion, 2 Tbs. olive oil DIRECTIONS: In medium saucepan, bring 1-½ c. water and salt to a boil. Stir in barley. Reduce heat to medium-low. Cook, covered for 12 minutes or until tender. Remove from heat; let stand 5 minutes. Stir in pecans, cranberries, parsley, onion and oil. Serve.
LEMON PIE
1 (9-inch) reduced fat graham cracker pie crust, 1 box (3 oz.) lemon sugar-free Jell-O, ¼ c. boiling water, 2 (8 oz., each) containers Lemon Chiffon Yogurt, 1 (8 oz.) container Low Cal Fat Free Cool Whip DIRECTIONS: In glass measuring cup boil ¼ c. water, dissolve Jell-O thoroughly. With wire whisk mix Jell-O and yogurt until well blended. With wooden spoon fold Cool Whip into mixture, making sure you fold until all Cool Whip is well blended into the yogurt mixture. Transfer mixture to pie curst. Let set overnight or at least 2 hours.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
BUTTERMILK RECIPES - JANUARY 3, 2012
ANN’S BUTTERMILK PANCAKES
2 c. flour, 2 tsp. baking powder, 1 tsp. baking soda, 2 Tbs. sugar, 2 Tbs. oil, pinch of salt, 2 or 3 eggs, 1 pint buttermilk, or a bit more for a thinner batter DIRECTIONS: Mix all ingredients together to make a batter. Heat a greased griddle. Pour 1/8 to ¼ cup batter onto the griddle. Turn over when pancake top starts to bubble Flip and continue cooking until second side becomes a golden brown.
BUTTERMILK COFFEE CAKE
2-½
c. flour, 1 c. sugar, ¾ c. brown sugar, ¾ c. oil, 1 tsp. nutmeg, ¼ tsp. salt, 1-½ c. walnuts-chopped, ½ tsp. cinnamon, 1 c. buttermilk, 2 eggs-slightly beaten, 1 tsp. baking powder, 1 tsp. soda DIRECTIONS: Preheat oven to 350°. Grease a 9x13” baking pan. In large mixing bowl, combine first 6 ingredients; mix well. Reserve ½ c. of this mixture and toss it with the walnuts and cinnamon in a small bowl. Set aside to use as a topping. Then to the original mixing bowl, add the buttermilk, eggs, baking powder and soda. Blend thoroughly. Pour into greased baking pan and sprinkle the topping over the batter. Bake @ 350° for about 30 minutes or until it tests done. Cool slightly and serve warm.
BUTTERMILK JELLO SALAD
1 (15 oz.) can crushed pineapple, 2 Tbs. sugar, 6 oz. lemon Jell-O (or orange), 2 c. buttermilk, 8 oz. Cool Whip, 1 c. pecans DIRECTIONS: Bring pineapple and sugar to a boil. Add Jell-O. Stir until dissolved. Cool. Add buttermilk, Cool Whip and pecans. Refrigerate until set.
BUTTERMILK CHICKEN
4-6 skinned chicken breasts, 3 c. buttermilk, 2 whole onions-sliced, 8 oz. fresh mushrooms-sliced, ¾ c. flour, ¼ tsp. garlic salt, ¼ tsp. salt, ¼ tsp. pepper, ¼ c. butter, 2 cans cream of mushroom soup DIRECTIONS: Preheat oven to 425°. Mix flour, garlic salt, salt and pepper in a plastic bag. Melt the butter in a 9x13” baking pan. Flour the chicken and place breast side down in the pan and cook uncovered for 15 minutes. Add the sliced onions and mushrooms and turn the chicken and cook for another 15 minutes. Mix the mushroom soup and buttermilk together and add to the chicken and cook for 30 minutes more. Serve with rice or mashed potatoes.
BUTTERMILK CHOCOLATE CAKE
2 c. sugar, 2 c. flour, ½ tsp. salt, 1 stick butter, ½ c. oil, 1 c. water, 4 Tbs. cocoa, ½ c. buttermilk, 1 tsp. baking soda, 2 eggs, 1 tsp. vanilla DIRECTIONS: Preheat oven to 350°. Grease and flour 9x13” baking pan. Put 2 cups sugar, 2 cups flour, ½ tsp. salt in a bowl, do not mix. Bring to a boil in saucepan 1 stick butter, ½ c. oil, 1 c. water and 4 Tbs. cocoa, when boiling add to the sugar/flour mixture. Add ½ c. buttermilk and 1 tsp. baking soda. Mix and combine. Then add 2 eggs, 1 tsp. vanilla and mix well. Pour in pan and bake for 40-45 minutes. ICING: 1 stick butter, ¼ c. cocoa, 1/3 c. buttermilk, 2 c. powdered sugar (scant), 1 c. nuts, 1 tsp. vanilla, dash of salt DIRECTIONS: Bring to a boil butter, cocoa and buttermilk. Add powdered sugar, nuts vanilla and salt. Frost while cake is still warm.
BUTTERMILK CUSTARD PIE
1 (9-inch) baked pie shell, 3 egg yolks-beaten, 1 c. sugar, 1/3 c. butter-melted & cooled, 2 Tbs. flour, 1 tsp. vanilla, 2 c. buttermilk, 1 tsp. nutmeg DIRECTIONS: Blend together sugar, flour, egg yolks, butter & vanilla. Gradually stir in buttermilk. Pour into pie shell. Sprinkle with nutmeg. Bake @ 350° for 45 minutes or until knife inserted comes out clean.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
NEW YEAR’S EVE WEEKEND RECIPES - DECEMBER 27, 2011
CRANBERRY COCKTAIL MEATBALLS 2 lb. ground beef, 1 c. corn flake crumbs, 2 eggs, ½ c. chopped fresh parsley, 1/3 c. ketchup, 3 Tbs. minced onions, 2 Tbs. soy sauce, ¼ tsp. pepper SAUCE: 1 can (16 oz.) jellied or whole cranberry sauce, 1 bottle chili sauce, 1 Tbs. brown sugar, 1 Tbs. lemon juice DIRECTIONS: In large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from ½” to ¾” in diameter. Place in a casserole or baking pan. Heat oven to 300°. In a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake 30-45 minutes, depending on the size of the meatballs. Transfer to crock pot and keep on low heat setting for serving. Makes 4-5 dozen meatballs, depending on size.
HOT SPINACH AND ARTICHOKE DIP
1 c. mayonnaise, 1 c. freshly grated Parmesan cheese, 1 can (14 oz.) artichoke hearts, drained and coarsely chopped, 1 (9 oz.) box frozen spinach-thawed and squeezed to drain, ½ c. chopped red bell pepper, ¼ c. shredded Monterey Jack or mozzarella cheese, toasted baguette slices or assorted crackers-if desired DIRECTIONS: Heat oven to 350°. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Spoon mixture into 1 qt. casserole. Sprinkle with Monterey Jack cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
FRUIT ‘N’ CHEESE TRAY
1 fresh pineapple, 3 c. cubed Colby-Monterey Jack cheese, 3 c. cubed Cheddar cheese, 3 c. cubed Swiss cheese, 3 c. cubed Pepper Jack cheese, 1 lb. green grapes, 1 lb. seedless red grapes, 1 medium honeydew-peeled-seeded and cubed, 1 medium cantaloupe-peeled-seeded and cubed, 1 lb. fresh strawberries DIRECTIONS: Slice pineapple in half horizontally. Cut top half of pineapple into 1” wedges, leaving intact (for presentation purposes). Transfer to serving platter. Peel and cube remaining pineapple. Arrange cheeses and fruits on platter. May also add nuts to the serving platter. Serves 24
FRENCH TOAST CASSEROLE
1 (10 oz.) loaf French bread, cut into 1” cubes (10 c.), 8 eggs, 3 c. milk, 4 tsp. sugar, 1 tsp. vanilla, ¾ tsp. salt TOPPING: 2 Tbs. butter-cubed, 3 Tbs. sugar, 2 tsp. cinnamon, maple syrup-optional DIRECTIONS: Place bread cubes in greased 9x13” dish. Beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon. Sprinkle over top. Cover and bake at 350° for 45 to 50 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes. Serve with syrup, if desired. 12 servings.
SLOPPY JOES
1 lb. ground beef, chopped onion, 1 can chicken gumbo soup, 2 Tbs. ketchup, 1 tsp. mustard, salt & pepper. DIRECTIONS: Brown hamburger and add onion. Cook until golden brown. Add remaining ingredients. Simmer ½ hour.
CARAMEL BREAD PUDDING
6 slices day old bread-cut into ½” cubes, 1 c. hot water, 1 c. packed brown sugar, 4 eggs-lightly beaten, 2 c. warm milk, ½ c. sugar, ½ tsp. vanilla extract, ½ tsp. cinnamon, 1/8 tsp. salt DIRECTIONS: Place bread in a greased 2 qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake @ 350° for 50-60 minutes or until a knife inserted near center comes out clean. Serve warm or cold. Makes 6-8 servings.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
ASSORTED CHRISTMAS RECIPES WEEK II – DECEMBER 20, 2011
FRUITED BAKED HAM
1 (3-4 lb.) fully cooked, smoked boneless ham, ½ c. apricot preserves, 1 c. cherry preserves, ¼ c. orange juice DIRECTIONS: Place meat in a shallow roasting pan. If you like, score the top in a diamond pattern. Insert meat thermometer. Roast, uncovered in a 325° oven for 1-½ to 2 hours or until thermometer registers 140°. TO MAKE THE SAUCE: Snip the large pieces of apricot in the preserves. In a saucepan, combine ingredients and heat through. Serve over ham. Serves 12-15.
GIFT OF THE MAGI BREAD
1 c. butter, 2 c. sugar, 4 eggs, 2 tsp. vanilla, 2 tsp. baking soda, 1 tsp. salt, 2 c. mashed ripe bananas, 1-½ c. coarse walnuts, 1 c. maraschino cherries-drained, 2 c. mandarin oranges-drained, 2 c. coconut, 8 oz. date bits DIRECTIONS: Cream sugar, butter and eggs until fluffy. Add vanilla. Add the dry ingredients in halves with bananas. Stir in the fruit and nuts. Spoon into three 8” pans, lined with parchment paper. Bake for 1-1/4 hours at 350 degrees.
MARINATED BROCCOLI TOMATO SALAD
6 c. broccoli florets-broken into small pieces, 1 c. cherry tomatoes-halved, 1 c. Kraft Colby & Monterey Jack Cheese Crumbles, ½ c. thinly sliced red onions, ½ c. Kraft Light Raspberry Vinaigrette Reduced Fat Dressing, 2 tsp. Dijon mustard, 1 Tbs. sugar DIRECTIONS: Mix broccoli, cherry tomatoes, cheese, onions, in large bowl. Stir together dressing, mustard and sugar until well blended. Pour over broccoli mixture; toss to coat. Refrigerate at least 4 hours or overnight.
HOLIDAY BELLS DEVILED HAM DIP
2 (4 ¼ oz.) cans deviled ham, 12 oz. cream cheese-softened, 2 Tbs. Worcestershire sauce. 1/8 tsp. cayenne pepper, 1/3 c. green bell pepper-finely chopped, 1/3 c. red bell pepper, finely chopped, red & green bell pepper halves DIRECTIONS: In small mixing bowl, beat cream cheese, deviled ham, Worcestershire sauce and cayenne pepper until smooth. Stir in green and red bell pepper pieces. Cover and refrigerate 1 hour or until ready to serve. Serve with crackers or vegetables. Makes 3 cups. For extra presentation, serve in red and green bell pepper halves.
CHRISTMAS MORNING BREAKFAST
16 slices of bread (crust removed), 6 eggs, ½ c. butter, ½ tsp. salt, 3 c. milk, crushed corn flakes, 1 tsp. dry mustard, ¼ c. each onions and green peppers-chopped, 1-2 tsp. Worcestershire sauce, 16 slices thinly sliced ham, shredded cheddar cheese DIRECTIONS: Place 8 slices of bread in bottom of 9x13” cake pan. Add ham slices and cheddar to cover. Top with 8 slices of bread. Mix all other ingredients except corn flakes and butter. Beat well; pour over bread and let stand overnight in fridge. In the morning, melt butter, pour over all and sprinkle with crushed corn flakes. Bake @ 350° for 50 minutes.
EASY ICE CREAM YULE LOG
1 ½ qts. (about 6 c.) cherry, chocolate, vanilla or your choice of ice cream, 1 envelope of dessert topping (Dream Whip), peppermint flavoring, green food coloring, 1 c. whipping cream, ¼ c. icing sugar, ¼ c. cocoa, ¼ tsp. vanilla, pinch of cinnamon, toasted slivered almonds DIRECTIONS: Remove ends from two (14 oz.) cans. Stand upright and fill with firm ice cream, pressing down well with back of a warm spoon. Cover and freeze overnight. Wrap with a hot well cloth and unmold. Return to freezer to firm up again. Prepare dessert topping, add peppermint to taste and a few drops of green food coloring. Press ice cream rolls together end to end and cover with mint topping. Return to freezer. Beat whipping cream until partially stiff and beat in icing sugar mixed with cocoa. Flavor with vanilla and a pinch of cinnamon. Cover ice cream roll thickly with cocoa cream frosting. Rough with a fork and sprinkle with toasted slivered almond. Return to freezer, freeze until firm. Then carefully wrap in foil to store for several days.
ASSORTED CHRISTMAS RECIPES WEEK I - DECEMBER 13, 2011
HOLIDAY PUNCH
1 (12 oz.) can frozen lemonade concentrate, 1 (10 oz.) pkg. frozen strawberries in syrup, 1 (8 oz.) can crushed pineapple, 3 (1 liter) bottles ginger ale-chilled, 1 c. rum or vodka (optional) ice ring (optional) DIRECTIONS: In blender container combine frozen lemonade, frozen strawberries with their syrup and undrained pineapple. Cover and blend until smooth. (May be made ahead and chilled up to 24 hours, if desired.) To serve, pour strawberry mixture into large punch bowl. Slowly pour ginger ale down side of bowl. Stir in rum or vodka, if desired. Add ice ring, if desired.
HOLIDAY POTATO CASSEROLE
3 lbs. potatoes-peeled & quartered, 1-1/2 sticks butter, 6 oz. cream cheese-softened, 1 c. shredded Cheddar cheese, 1 jar (2 oz.) chopped pimiento-drained, 1 small green pepper-finely chopped, 6 green onions-finely chopped, ½ c. grated Parmesan cheese, ¼ c. milk, 1 tsp. salt DIRECTIONS: Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with electric mixer until smooth. Stir in ½ c. Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7” baking dish. Bake @ 350° for 30-40 minutes or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts. You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.
HOLIDAY CONFETTI GREEN BEANS
3 c. fresh green beans, 2 Tbs. butter, ½ c. red sweet pepper-diced, ½ c. white onion-diced, ½ tsp. minced garlic, ½ tsp. pepper DIRECTIONS: Wash and trim the beans. Steam for 10-12 minutes until beans are done but still slightly crisp. Remove from heat, but keep covered to stay warm. While beans are cooking, melt butter in large skillet over medium heat. Add the diced sweet pepper, onion and garlic. Cook and stir over medium heat, stirring occasionally, until the onion is translucent, about 9-10 minutes. Add beans to skillet. Mix the vegetables together. Add black pepper. Cook for 1 minute to heat through. Remove from heat and serve immediately.
HOLIDAY CABBAGE SALAD
½ c. sugar, ½ tsp. salt, 1/8 tsp. pepper, 1/8 tsp. dry mustard, water, ¾ c. white vinegar, 2 eggs-beaten, 6 c. shredded cabbage, 1 c. miniature marshmallows, 1 c. unpared red apple-cut in wedges, pecan halves, 1 Tbs. flour, 1 Tbs. cornstarch, 1 (8-1/2 oz.) can pineapple tidbits DIRECTIONS: Combine first 6 ingredients in pan. Drain pineapple, add enough water to make 1-1/2 cups of juice. Stir juice and vinegar into dry ingredients. Beat in eggs. Cook over medium heat, stirring all the time until mixture thickens. Cool well. Toss with cabbage and marshmallows, apple and pineapple. Garnish with nuts. Makes about 8 servings.
HOLIDAY PISTACHIO CAKE
1 white cake mix, 5 large eggs, ½ c. oil, ½ c. milk, ½ c. club soda, 2 (4 oz.) pkgs. instant pistachio pudding mix DIRECTIONS: Preheat oven to 350°. Grease and flour a 10” tube pan or bundt pan. Set aside. Mix all ingredients together with electric mixer in large bowl. Pour into prepared pan. Bake for 50-60 minutes or until cake tests done. Place pan on rack and cool slightly; remove cake from pan and cool completely before frosting. PISTACHIO FROSTING: 1 c. heavy cream, 1 (8 oz.) Cool Whip, 1 (4 oz.) pkg. instant pistachio pudding mix DIRECTIONS: Place all ingredients in medium bowl. Whip with electric mixer until combined and fluffy.
PROGRAM SPONSORS: MAIN STREET MARKET
KITCHEN & FLOOR DÉCOR
AMUNDSON’S APPLIANCES
CHRISTMAS COOKIES 2011 WEEK II - DECEMBER 6, 2011
PEANUT BRITTLE BARS
2 c. flour, ½ c. brown sugar, 2/3 c. butter, 2 c. cocktail peanuts, 1 c. milk chocolate pieces, 1 (12.5 oz.) jar caramel ice cream topping, 3 Tbs. flour DIRECTIONS: Preheat oven to 350 degrees. Line a jelly-roll pan with foil. Grease foil; set aside. For crust in a medium bowl combine the 2 cups flour and the brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture into bottom of prepared pan. Bake in preheated oven about 12 minutes or until golden brown. Sprinkle peanuts and milk chocolate pieces over crust. For topping, in a small bowl stir together caramel topping and the 3 tablespoons flour. Drizzle topping over nuts and chocolate. Bake 12-15 minutes more until caramel is bubbly. Cool in pan on a wire rack. Using foil, lift bars out of pan. Carefully peel foil from sides of baked mixture. Cut into bars. Cover and store at room temperature for up to 3 days or freeze for up to 3 months.
WHITE CHOCOLATE TRUFFLES
12 oz. white chocolate candy coating, 1 Tbs. orange, almond or rum extract, 1 can vanilla frosting, 1-2 c. ground nuts, coconut or powdered sugar, 60 candy cups DIRECTIONS: Put nuts or coconut or powdered sugar in a pie pan to be used as covering. Set aside. Melt white chocolate candy coating then add extract and vanilla frosting and blend well. Refrigerate 1-2 hours until firm. Roll mixture into 1” balls. Drop into desired covering. Roll to coat. Place truffles in candy cups. Store in refrigerator.
CRANBERRY WALNUT TARTLETS
1/3 pkg. (18 oz.-size) refrigerated sugar cookie dough, 2 Tbs. flour, 2/3 c. chopped dried cranberries, ½ c. chopped walnuts, 1/3 c. orange marmalade, 1-1/2 tsp. vanilla DIRECTIONS: Preheat oven to 350 degrees. Lightly coat two 12-cup miniature muffin tins with nonstick cooking spray. In medium bowl, using wooden spoon, combine cookie dough and flour until well blended; roll into 18- 1” balls. Set one ball in each cup; press dough three-quarters of the way up side to form tartlet shells. In small bowl, combine cranberries, nuts, marmalade and vanilla. Divide filling among tartlet shells. Bake 8 minutes, until shells are golden.
PUMPKIN ROUNDS
¾ c. unsalted butter-softened, 1 ¾ c. dark brown sugar, 1 large egg, ¾ c. solid pack pumpkin puree (not pie filling), 2 ¾ c. flour, 1 tsp. baking powder, 2 tsp. pumpkin pie spice, 1/3 c. sugar for rolling GARNISH: 2-3 tablespoons powdered sugar for dusting DIRECTIONS: Heat oven to 350°. Beat together butter and sugar in bowl until creamy 1-2 minutes. Beat in egg and pumpkin puree. Whisk together flour, baking powder and pumpkin pie spice in another bowl. Stir the flour mixture into the butter mixture to form a dough. With lightly greased hands, roll the dough into 1” balls. Then roll balls in granulated sugar to evenly coat and place the balls on ungreased baking sheets, spacing the balls about 2” apart. Lightly grease the flat bottom of drinking glass in sugar to coat; then use the bottom to press each cookie flat, using more sugar as needed to prevent sticking. Bake the rounds 11-12 minutes or until firm to the touch. Transfer to wire rack to cool. Once cooled dust cookies evenly with powdered sugar.
ORANGE SPRITZ COOKIES
½ c, butter-softened, 1 (3 oz.) pkg. cream cheese-softened, ½ c. brown sugar, 2 tsp. grated orange peel, ½ tsp. orange or vanilla extract, 1 ½ c. flour, ¼ tsp. salt, colored sugar DIRECTIONS: In mixing bowl, cream butter, cream cheese and brown sugar. Beat in orange peel and extract. Combine flour and salt; gradually add to cream mixture. Using cookie press fitted with disk of choice, press cookies 1” apart onto ungreased cookie sheets. Sprinkle with colored sugar. Bake @ 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
CHRISTMAS COOKIES 2011 WEEK I - NOVEMBER 29, 2011
CHERRY DOT COOKIES
2-1/4 c. flour, 2 tsp. baking p0owder, 12 tsp. salt, ¾ c. butter-softened, 1 c. sugar, 2 eggs, 2 Tbs. skim milk, 1 tsp. vanilla, 1 c. chopped nuts, 1 c. finely cho9pped pitted dates, 1/3 c. finely chopped,maraschino cherries, 2-2/3 c. corn flake cereal-crushed to 1-1/3 c. 15 maraschino cherries-cut into quarters DIRECTIONS: Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and the 1/3 c. cherries. Shape level measuring tablespoons of dough into balls. Roll in corn flakes. Place on baking sheets coated with cooking spray. Top each with cherry quarter. Bake @ 350 degrees for 10 minutes.
YULETIDE LINZER BARS
1-1/4 c. butter-softened, ¾ c. sugar, 1 egg, 1 tsp. grated lemon peel, 2-1/2 c. flour, /1 2 c. whole almonds-ground, 1 tsp. cinnamon, ¾ c. raspberry preserves, powdered sugar DIRECTIONS: Preheat oven to 350 degrees. Grease 9x13” baking pan. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg and lemon peel until blended. Mix in flour, almonds and cinnamon until well blended. Press 2 c. dough into bottom of prepared pan. Spread preserves over crust. Press remaining dough, a small amount at a time, evenly over preserves. Bake 35-40 minutes until golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar; cut into bars.
TWO-TONE BUTTER COOKIES
1 c. butter-softened, 1 c. powdered sugar, 1 tsp. vanilla, 2 c. flour, red and green liquid or paste food coloring, red colored sugar-optional DIRECTIONS: In large mixing bowl, cream butter and powdered sugar. Beat in vanilla. Add flour and mix well. Divide dough in half; with food coloring, tint half red and half green. Shape each portion into an 8” log. Wrap in plastic and refrigerate at least 1 hour. Cut each log in half lengthwise. Press red and green halves together. Tightly wrap each roll in plastic wrap; freeze for up to 6 months. To prepare cookies: Let dough stand at room temperature for 15 minutes. Cut into 1/4-inch slices; place 2” apart on ungreased cookie sheets. Sprinkle with colored sugar if desired. Bake @ 350 degrees for 12-14 minutes or until set. Remove to wire racks to cool.
SWEDISH BUTTER COOKIES
1 c. butter-softened, ½ c. sugar, 1 egg-separated, 1 Tbs. half-and-half cream, 1 tsp. vanilla, 2 c. flour, ½ tsp. baking powder, ½ c. finely chopped pecans, additional chopped pecans, halves red maraschino cherries or red jelly DIRECTIONS: In large mixing bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into ¾” balls. In small bowl, beat egg white. Dip balls in egg white, and then roll in additional pecans. Place 2” apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each with a cherry half or fill with jelly. Bake @ 350 degrees for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.
CHOCOLATE PEPPERMINT SHORTBREAD
¾ c. butter-softened, ½ c. powdered sugar, ¼ tsp. peppermint extract, 2 (1 oz.) squares unsweetened baking chocolate-melted-cooled slightly, 1-1/2 c. flour, 1 c. mini real semi-sweet chocolate chips FROSTING INGREDIENTS: 1 c. powdered sugar, 2 Tbs. butter-softened, 1 Tbs. milk, ¼ tsp. peppermint extract, 1 drop green food coloring DIRZZLE INGREEDIENTS: ½ c. mini real semi-sweet chocolate chips, ½ tsp. vegetable shortening DIRECTIONS: Heat oven to 375 degrees. Combine all cookie ingredients except flour and 1 c. mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms dough. Stir in 1 c. mini chocolate chips by hand. Shape dough into 1” balls. Place 2” apart onto ungreased cookie sheets. Flatten each ball to 1-1/2” circle with bottom of glass dipped in flour. Bake for 5-57 minutes unti8l set. Do not overbake. Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack. Combine all frosting ingredients in small bowl. Beat at low speed until smooth. Add additional milk, one teaspoonful at a time, for desired frosting consistency. Frost cooled cookies. Let frosting set; drizzle with chocolate mixture.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
THANKSGIVING DINNER & LEFTOVERS RECIPES - NOVEMBER 22, 2011
BAKED CRANBERRY RELISH
4 c. fresh or frozen cranberries, 2 c. sugar, 1 c. orange marmalade, 1 c. chopped walnuts-toasted, 3 Tbs. lemon juice DIRECTIONS: Combine cranberries and sugar in an ungreased 9x13” baking dish. Cover and bake @ 350 degrees for 1 hour. In bowl, combine the marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.
TRADITIONAL CORNBREAD STUFFING
1 lb. mild sausage, 1 lg. bag Pepperidge Farm cornbread stuffing mix, 2 onions, 1 c. chopped celery, 1 Tbs. garlic powder, 1 c. chopped pecans or walnuts, 1 stick butter, 1 egg, 1 Tbs. poultry seasoning DIRECTIONS: Remove sausage from casing and ch9p into small pieces. Brown sausage, remove from pan and drain. Retain drippings to fry onions and celery. (Sauté lightly, do not brown.) In separate pan mix stuffing mix according to recipe on the bag. Then proceed to add butter, garlic powder, poultry seasoning, pecans and egg; mix thoroughly. Then add sausage and sautéed onions and celery.
BEST PUMPKIN PIE
1 recipe pastry for one crust pie, 1 (15 oz.) can pumpkin, ¾ c. sugar, 1 to 1-1/4 tsp. cinnamon, ½ to 1 tsp. ginger, ½ tsp. salt, ¼ to ½ tsp. each nutmeg and cloves, 3 slightly beaten eggs, 1-1/4 c. milk, Cranberry-Pecan Caramel Topper (recipe follows) whipping cream optional DIRECTIONS: Prepare pie crust. Preheat oven to 375 degrees. For filling combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves. Add eggs; beat lightly with fork until combined. Gradually add milk; stir until combined. Pour pumpkin mixture into pastry shell Place foil around crust to prevent overbrowning. Bake for 30 minutes. Remove foil. Bake about 25-30” more or until tests done. Cool on wire rack. Cover and refrigerate within 2 hours. To serve top with Cranberry-Pecan Caramel Topper and/or whipped cream. CRANBERRY-PECAN CARAMEL TOPPER: 1/3 c. dried cranberries, 3 Tbs. brandy or apple juice, 1-1/2 c. pecan halves-toasted, ¼ c. caramel flavored ice cream topping DIRECTIONS: In bowl combine cranberries and brandy. Let stand for 15 minutes. Add pecan halves and ice cream topping. Toss to coat. Serve immediately or cover and store in refrigerator up to 1 week. Bring to room temperature before serving.
TURKEY CRANBERRY SQUARES
2 Tbs. butter, ¾ c. sugar, 1 tsp. grated orange rind, 2 c. fresh cranberries, 5 c. diced cooked turkey, 1 c. turkey gravy, 1 c. milk, 1 tsp. salt, ¼ tsp. pepper, 2 Tbs. minced onion, 2 c. soft bread crumbs, 2 eggs-beaten DIRECTIONS: Melt butter in 8” baking pan. Stir in sugar and orange rind; blending well. Spoon cranberries over sugar mixture. Combine remaining ingredients in large bowl; mix well. Pack turkey mixture firmly over cranberries. Bake @ 400 degrees for 445 minutes. Invert immediately on serving platter. Cut into squares to serve. May substitute cranberry sauce for fresh cranberries; reduce sugar to ¼ cup.
OLD FASHIONED TURKEY SOUP
1 turkey carcass, 1 onion-cho9pped, 1 carrot-chopped, 2 celery ribs-chopped, 1 bay leaf, salt to taste, 6 black peppercorns, 1 c. diced carrots, 1 c. diced celery, 2 c. diced turkey, 1 c. cooked egg noodles DIRECTIONS: Break turkey carcass into pieces and put into stock pot. Add onion, carrot, celery, bay leaf & peppercorns. Add enough water to cover, bring to boil and simmer for 2 hours. Skin any fat that rises to the surface. Strain the broth, return to the pot and season with salt. Add carrots and celery. Simmer until the vegetables are tender, about 10 minutes. Add cooked turkey and noodles, heat thoroughly and serve.
TURKEY SANDWICH PUFF CASSEROLE
8 slices bread-crusts removed, ½ lb. cooked turkey- sliced, ¼ lb. Swiss cheese-sliced,4 eggs, 2 c. milk, 1 Tbs. minced onion, ½ tsp. salt DIRECTIONS: Prepare 4 sandwiches with turkey and cheese slices. Beat eggs with milk and remaining ingredients; pour over bread. Refrigerate 1 hour. Bake uncovered @ 325 degrees about 50 minutes or until puffy and brown.
THANKSGIVING RECIPES WEEK II 2011 FROM WJMC’S RADIO SHOW
NOVEMBER 15, 2011 “IN THE KITCHEN WITH SALLY & ANN”
MAKE-AHEAD TURKEY GRAVY
Makes about 8 cups. May freeze up to 1 month. Refrigerate 2 days to thaw. Reheat in saucepan, whisking often. INGREDIENTS: 4 turkey wings (about 3-4 lbs.), 2 medium onions-peeled and quartered, 8 c. chicken broth, ¾ c. chopped carrots, ½ tsp. dried thyme, ¾ c. flour, 2 Tbs. butter, ½ tsp. black pepper DIRECTIONS: Heat oven to 400°. Have ready a large roasting pan, 5-6 qt. pot and 3 qt. saucepan. Put wings in single layer in roasting pan; scatter onions on top. Roast 1-1/4 hrs. or until wings are browned. Put wings and onions in pot. Add 1 c. water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth, the carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered 1-1/2 hrs. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth. (If time permits, refrigerate over-night so fat that rises to the top solidifies and can be easily removed.) Whisk flour into the remaining 2 c. broth until thoroughly blended and smooth. Bring broth in the saucepan to a gentle boil. Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. NOTE: On Thanksgiving, after the turkey is cooked and removed from the roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.
GOURMET SWEET POTATO CLASSIC
5 sweet potatoes, ¼ tsp. salt, ¼ c. butter, 2 eggs, 1 tsp. vanilla, ½ tsp. cinnamon, ½ c. white sugar, 2 Tbs. heavy cream, ¼ c. butter-softened, 3 Tbs. flour, ¾ c. light brown sugar, ½ c. chopped pecans DIRECTIONS: Preheat oven to 350°. Lightly grease a 9x13” baking dish. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel and mash. In a large bowl, mix the mashed sweet potatoes, salt, ¼ c. butter, eggs, vanilla, cinnamon, sugar and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine ¼ c. butter, flour, brown sugar and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven until topping is crisp and lightly browned. Serves 8
SPICED CRANBERRY ORANGE SAUCE
1 lb. fresh cranberries-rinsed and picked through, ¾ c. sugar, juice and zest of 1 large orange, 1 cinnamon stick, 4 cloves, ½ tsp. ground ginger, ¼ c. light red wine (pinot noir is a good choice) DIRECTIONS: Combine ingredients in large saucepan. Bring to a boil; reduce heat and simmer for about 10 minutes, stirring occasionally, until cranberries pop and sauce thickens. Remove from heat and let cool. Remove cinnamon, cloves and zest. Pour sauce into a bowl and chill. Serves 10.
PILGRIM HAT COOKIES
1 c. vanilla frosting, 7 drops yellow food coloring, 32 miniature peanut butter cups, 1 pkg. fudge-striped cookies, 32 pieces orange mini Chiclets gum DIRECTIONS: In small bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of cookie, (underside of cookie) forming the hatband and crown. Add a buckle of Chicklets gum. Repeat with remaining cookies. Yield 32 cookies.
PUMPKIN SWIRL CHEESECAKE
25 Ginger Snap cookies-finely crushed (about 1-1/2 c.), ½ c. finely chopped pecans, ¼ c. butter-melted, 4 pkgs. (8 oz., each) cream cheese-softened, 1 c. sugar-divided, 1 tsp. vanilla, 4 eggs, 1 c. canned pumpkin, 1 tsp. cinnamon, ¼ tsp. nutmeg, dash ground cloves DIRECTIONS: Preheat oven to 325°. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese, ¾ c. sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 c. plain batter; place in small bowl. Stir remaining ¼ c. sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved batter. Repeat layers. Cut through batters with knife several times for swirl effect. Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator. Makes 16 servings, 1 slice each.
THANKSGIVING RECIPES WEEK I 2011 FROM WJMC’S RADIO SHOW
NOVEMBER 8, 2011 “IN THE KITCHEN WITH SALLY & ANN”
WARM AND SPICE AUTUMN PUNCH
2 oranges, 8 whole cloves, 6 c. apple juice, 1 cinnamon stick, ¼ tsp. nutmeg, ¼ c. honey, 3 Tbs. lemon juice, 2-1/4 c. pineapple juice DIRECTIONS: Preheat oven to 350°. Stud the whole oranges with cloves and bake for 30 minutes. In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium and simmer 5 minutes. Remove from heat and stir in nutmeg, honey, lemon juice and pineapple juice. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
CRANBERRY CREAM CHEESE MUFFINS
1 c. softened butter, 1 (8 oz.)pkg. 1/3 less fat cream cheese, 1-1/2 tsp. vanilla, 2 c. flour, ½ tsp. salt, ½ c. chopped pecans, 2 c. coarsely chopped fresh cranberries, 1-1/2 tsp. baking powder, 4 eggs, 1-1/2 c. sugar DIRECTIONS: Cream butter, cream cheese, sugar and vanilla. Beat eggs in one at a time. Fold in flour, baking powder and salt. Fold in cranberries and pecans. Spray 12 large muffin cups with nonstick spray. Fill 2/3 full and sprinkle tops with cinnamon sugar. Bake @ 350° for 20-25 minutes.
ROAST TURKEY WITH OLD-FASHIONED BREAD STUFFING
1 c. chopped celery, 1 c. sliced fresh mushrooms or one 4 oz. can sliced mushrooms-drained (optional), ½ c. chopped onion, 1 tsp. poultry seasoning or ground sage, ¼ tsp. pepper, 1/8 tsp. salt, 8 c. dry bread cubes, ½ to ¾ c. chicken broth or water, 1 (10-12 lb.) turkey, cooking oil, 1/3 c. butter DIRECTIONS: For stuffing: in medium saucepan cook celery; fresh mushrooms ( if using); and onion in butter until tender; remove from heat. stir in seasonings. Place dry bread cubes in large mixing bowl; add onion mixture and, if using, mushrooms. Drizzle with enough broth or water to moisten, tossing lightly. Season body cavity of turkey with salt. Spoon some of the stuffing loosely into neck cavity. Pull the neck skin to the back; fasten with skewer. Lightly spoon more stuffing into the body cavity. (Place remaining stuffing in casserole, cover and chill. Bake stuffing alongside turkey for 30-45 minutes or until heated through.) Place turkey, breast side up on a rack in shallow roasting pan. Brush with oil. Insert meat thermometer, if using. Cover turkey loosely with foil. Roast turkey in 325° oven for 3-1/4-3-1/2 hrs. After 2-1/2 hrs., cut band of skin or string between the drumsticks so things will cook evenly. When done, drumsticks should move very easily in their sockets and their thickest parts should feel soft when pressed. Uncover the last 30 minutes of roasting.
CREAMY FRUIT SALAD
1/3 c. orange juice, 1/3 c. unsweetened pineapple juice, ¼ c. sugar, 1 egg-beaten, 1 Tbs. plus ¼ c. lemon juice-divided, 1 c. whipping cream –whipped, 6 medium red apples-diced, 6 firm bananas-sliced, 3 c. halved green grapes, ¼ c. chopped pecans DIRECTIONS: In heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 Tbs. of lemon juice. Bring to a boil over medium high heat, stirring constantly. Remove from heat. When cool fold in the whipped cream. In large serving bowl toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving. Serves 20.
MOM’S PUMPKIN PIE
1 recipe pastry for 9” pie crust, 3 eggs, 1 egg yolk, ½ c. sugar, ½ c. brown sugar, 1 tsp. salt, ½ tsp. each: cinnamon,, nutmeg, ginger, cloves, 1-1/2 c. whole milk, ½ c. heavy whipping cream, 2 c. pumpkin puree DIRECTIONS: Preheat oven to 425°. In large bowl combine eggs, egg yolk, sugars, salt, and spices. Gradually stir in milk and cream. Stir in pumpkin. Pour into pie shell. Bake for 10 minutes in preheated oven then reduce heat to 350° and bake for additional 40-45 minutes or until filling is set.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
POSITIVELY PUMPKIN RECIPES FROM WJMC’S RADIO SHOW
NOVEMBER 1, 2011 “IN THE KITCHEN WITH SALLY & ANN”
PUMPKIN FRENCH TOAST BAKE
8 eggs, 1 tsp. vanilla, 2 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg, 1 Tbs. white sugar, 1 (15 oz.) can pumpkin puree, 1 loaf Texas toast thick-sliced bread-cut into 1-inch cubes, 1/3 c. brown sugar, ¼ tsp. cinnamon, 2 Tbs. flour, 1 Tbs. butter-softened DIRECTIONS: Preheat oven to 350°. Grease a 9x13 baking dish. Whisk eggs, vanilla, 2 tsp. of cinnamon, the cloves, nutmeg and white sugar together in a bowl; beat in the pumpkin until fully incorporated. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes and gently toss to coat. Stir 1/3 cup of brown sugar, ¼ tsp. of cinnamon, flour and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes. Bake in preheated oven until golden brown on top, 30-40 minutes.
CREAM CHEESE FILLED PUMPKIN MUFFINS
1-1/2 c. flour, 1 tsp. cinnamon, ½ tsp. nutmeg, ¼ tsp. allspice, ¼ tsp. cloves, 1 tsp. pumpkin pie spice, ¼ tsp. cardamom, ½ tsp. ginger, ½ tsp. salt, ½ tsp. baking soda, 1 c. dark brown sugar, 2 eggs, ½ c. vegetable oil, 2 Tbs. oil, 1 (15 oz.) can pumpkin, 4 oz. cream cheese, DIRECTIONS: Preheat oven to 350°. Grease 12 muffin cups or line with paper liners. Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt and baking soda together in a bowl. Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add all the vegetable oil and the pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated. Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while.
PUMPKIN CHEESECAKE BARS
1 pkg. yellow cake mix, 3 eggs, 2 Tbs. butter-melted, 4 tsp. pumpkin pie spice-divided, 1 (8 oz.) pkg. cream cheese-softened, 1 can sweetened condensed milk, 1(15 oz.) can pumpkin, ½ tsp. salt, 1 c. chopped nuts DIRECTIONS: Preheat oven to 350°. In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of 15x10” jelly roll pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill. Cut into bars. Store covered in refrigerator.
CHEESECAKE FACTORY PUMPKIN GINGER CHEESECAKE
CRUST: 4 Tbs. butter, ¾ c. graham cracker crumbs, ½ c. crushed gingersnaps, 1 Tbs. brown sugar, 1 tsp. cinnamon FILLING: 1 c. heavy cream-chilled, 24 oz. cream cheese-softened, 1-1/2 c. white sugar, 3 large eggs, 1-1/2 c. pumpkin, ¾ tsp. each cinnamon and ginger, 3/8 tsp. cloves, ¼ c. pecan halves DIRECTIONS:
Preheat oven to 325°. To make crust: Melt butter. Mix crumbs, gingersnaps, brown sugar and cinnamon in bowl. Add melted butter and mix with fork. Line bottom and sides of 10-inch springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom FILLING: Pour heavy cream into medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the pan. Bake for 60-70 minutes. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges to garnish.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN AND FLOOR DÉCOR, AMUNDSON’S APPLIANCES
HALLOWEEN RECIPES 2011 FROM WJMC’S RADIO SHOW
OCTOBER 26, 2011 “IN THE KITCHEN WITH SALLY & ANN”
CARROT FINGERS AND RANCH DRESSING
1 bag peeled baby carrots, 1 c. sliced almonds, cream cheese, bottled ranch dressing DIRECTIONS: Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot “finger”. Repeat until all carrots are finished. Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.
GHOSTLY GREAT HOT CHOCOLATE
Serve this hot creamy chocolate beverage on a cook, crisp Halloween night!
HOT CHOCOLATE INGREDIENTS: 1 c. real semi-sweet chocolate chips, ½ c. sugar, ½ c. water, 1/8 tsp. salt, 5-1/2 c. milk, 2 c. half & half, 2 tsp. vanilla TOPPINGS INGREDIENTS: heavy whipping cream- whipped-sweetened, grated chocolate-if desired, freshly grated lemon peel-if desired, freshly grated orange peel-if desired, cinnamon- if desired, nutmeg-if desired DIRECTIONS: Melt chocolate chips over low heat, stirring constantly, in 3 qt. saucepan. Stir in sugar, water and salt. Cook over medium heat, stirring constantly with wire whisk, until mixture comes to a full boil (4-5 minutes). Boil, stirring constantly, 2 minutes. Stir in milk and half & half. Continue cooking over medium heat, stirring occasionally, until heated through (12-15 minutes). DO NOT BOIL. Add vanilla. Beat with wire whisk until frothy. To serve, pour into mugs; top each serving with dollop of sweetened whipped cream. Garnish with choice of toppings, if desired. MICROWAVE INSTRUCTIONS: Combine chocolate chips, sugar, water and salt in microwave-safe bowl. Microwave on HIGH, stirring every minute, until chocolate chips are melted and mixture comes to a full boil (3-4 minutes). Microwave on HIGH 2 minutes. Stir in milk and 2 cups half & half. Microwave on HIGH, stirring after half the time, until heated through (8-10 minutes). DO NOT BOIL. Add vanilla. Beat with wire whisk until frothy. Serve as directed above.
CANDY MONSTERS
2 c. semi-sweet chocolate chips, 2 c. peanut butter chips, 1 c. peanuts-coarsely chopped, 2 c. chow mein noodles, plus additional for decorating, miniature M & M’s DIRECTIONS: Prepare a baking sheet by lining it with aluminum foil. Combine the semi-sweet and peanut butter chips in a large microwave-safe bowl. Microwave the chips until melted, stirring after every minute. Add 2 c. of chow mein noodles and the chopped peanuts, stirring until all the pieces are well-coated and evenly mixed. Using a teaspoon, drop small dollops of candy on the prepared baking sheet. Use additional chow mein noodles and the miniature M & M’s to decorate your monsters. Try giving them antennae, hair or arms and legs and be sure to use their natural “body shape” to give them monster personalities. Place the candies in the refrigerator to set the chocolate for at least 20 minutes. Your monsters can be stored in an airtight container in the refrigerator for 3-4 days.
CUPCAKE GRAVEYARD
1 pkg. chocolate cake mix, 2 (16 oz.) containers vanilla frosting, ¾ c. chocolate sandwich cookie crumbs, 24 chocolate covered graham cracker cookies DIRECTIONS: Prepare and bake came mix according to package directions for cupcakes. In medium bowl stir 1 container of frosting with the cookie crumbs. Frost cooled cupcakes. Fill a pastry bag with fitted plain tip or plastic Ziploc bag with small slit on the bottom side with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
AMAZING AUTUMN RECIPES-OCTOBER 2011 FROM WJMC’S RADIO SHOW
OCTOBER 19, 2011 “IN THE KITCHEN WITH SALLY & ANN”
AUTUMN APPLE BREAD
¼ c. shortening, 2/3 c. sugar, 2 eggs-well beaten, 2 c. flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 2 c. coarsely grated raw apples, 1 Tbs. grated lemon peel, 2/3 c. chopped walnuts DIRECTIONS: Cream shortening and sugar until light and fluffy. Beat in eggs. Mix and sift flour, baking powder, baking soda and salt. Add alternately with grated apple to egg mixture. Stir in lemon peel & walnuts. Bake in greased & floured loaf pan @ 350° for 50-60 minutes. Do not slice until cold.
BRATWURST, POTATO AND CABBAGE SOUP 16 oz. Bratwurst-casings removed, 2 potatoes-peeled & cubed, 1 onion-chopped, 2 c. water, 1 med. heat cabbage-chopped, 3 c. milk-divided, 3 Tbs. flour, 4 oz. Swiss cheese-diced DIRECTIONS: In skillet over med.-high heat, sauté the sauce for 10 minutes until browned and crumbled. Drain well; discard fat. In large pot over high heat, combine browned sausage. potatoes, onion and water. Bring to boil, reduce heat to low; simmer for 20 minutes. Add the cabbage, return to boil, reduce heat and simmer for another 20 minutes. Add 2-½ c. milk & heat slowly to just under boil. (Note: Don’t try to do this too fast or the milk will burn on the bottom of the pot.) In separate small bowl, mix the flour with remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted. Serve.
FALL HARVEST SALAD
2 large sweet potatoes-peeled & cubed, 2 Tbs. olive oil, ¼ tsp. salt, ¼ tsp. pepper, 2 c. cubed cooked turkey breast, 2 medium apples-cubed, 1 c. chopped walnuts-toasted, 4 green onions-thinly sliced, ½ c. raisins, ½ c. minced fresh parsley DRESSING: ¼ c. olive oil, 2 Tbs. rice vinegar, 2 Tbs. orange juice, 2 Tbs. maple syrup, 1 Tbs. lemon juice, 2 tsp. minced fresh ginger, ¼ tsp. salt, ¼ tsp. cinnamon,, 1/8 tsp. nutmeg, 1/8 tsp. pepper DIRECTIONS: Place sweet potatoes in an ungreased cooking sheet; drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake @ 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature. In large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes. In small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Six servings.
AUTUMN BUTTERNUT SQUASH
1 butternut squash (2-½-3 lb.) Cut squash, scrape out seeds. Steam 30 minutes or bake upside-down on foil @ 300° until tender or microwave. Scrape out pulp and mash or beat smooth. Season with 1 Tbs. brown sugar, ¼ tsp. salt, pinch white pepper. Core and slice 6 medium Jonathan apples, don’t peel. Heat 1-½Tbs. shortening in small skillet. Add apples; sprinkle with ¼ c. sugar. Cover and simmer under tender. NUTTY TOPPING: 3 single-serve boxes, cornflakes-crushed coarsely, ½ c. chopped pecans, 2 Tbs. melted butter, ½ c. brown sugar DIRECTIONS: Spread fried apples in 8” square or 9” round casserole. Spoon squash evenly over. Sprinkle nutty topping over and bake @ 325°-350° until light brown.
FALL FRUIT COMPOTE
2 Tbs. butter, 3 apples-cored-peeled & cut into bite-size chunks, 3 pears-cored-peeled & cut into bite-size chunks, ½ c. dried apricots-sliced, ½ c. dried mixed fruit-thinly sliced, ½ c. sugar, 2 Tbs. lemon juice, ½ tsp. pumpkin pie spice, ½ tsp. vanilla DIRECTIONS: In large nonstick skillet, melt butter over medium-low heat. Add apples, pears, apricots, mixed fruit, sugar, lemon juice and pumpkin pie spice. Stir to combine. Simmer 10 -12 minutes, stirring occasionally, until fruit is tender. Stir in vanilla and cool. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
APPLES,APPLES,APPLES-OCTOBER 2011 FROM WJMC RADIO SHOW
OCTOBER 12, 2011 “IN THE KITCHEN WITH SALLY & ANN”
DUTCH APPLE BREAKFAST BAKE-PILLSBURY BAKE-OFF CONTEST 2010 WINNER
½ c. butter-melted, 2 cans (13.9 oz., ea.) Pillsbury refrigerated orange flavor sweet rolls with icing (8 rolls each), 1 can (21 oz.) apple pie filling, 1 pkg. (8 oz.) cream cheese-softened, ¾ c. sugar, 2 tsp. grated orange peel, 1 tsp. vanilla, 1 egg, 2/3 c. sour cream, ½ c. shredded sharp Cheddar cheese (2 oz.), ½ c. flour, ½ c. sliced almonds, ½ c. orange marmalade, 1-1/2 c. whipped topping-if desired DIRECTIONS: Heat oven to 375°. Pour ¼ c. melted butter into ungreased 9x13” glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish. Pour pie filling into medium bowl. Cut apples into small pieces; spoon filling over roll pieces. In large bowl, beat cream cheese, ½ c. sugar, 1 tsp. orange peel and vanilla with mixer until well blended. Beat in egg and sour cream. Spoon over apple layer; spread to cover. In small bowl, mix remaining ¼ c. butter, ¼ c. sugar, cheese and flour until mixture resembles coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer. Bake 30-40 minutes or until set and topping is golden brown. Cool on rack 20 minutes. In small microwavable bowl, mix contents of 2 icing containers, remaining 1 tsp. orange peel and marmalade. Microwave uncovered on HIGH 40 seconds; stir. For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.
APPLE CINNAMON SCONES
2-¼ c. flour, 1/3 c. brown sugar, 1 Tbs. baking powder, 1-½ tsp. cinnamon, ¼ tsp. nutmeg, 1/8 tsp. cloves, ¼ tsp. salt, 1 stick (8 Tbs.) butter-chilled and cut into small pieces, 1 egg, ¼ c. applesauce, ¼ c. milk, 1 tsp. vanilla, 2 c. apples-cored-peeled-diced, sugar for sprinkling DIRECTIONS: Preheat oven to 350°. Line baking sheet with parchment. In small bowl, combine egg, applesauce, milk, vanilla; whisk to combine thoroughly and set aside. In large bowl combine flour, sugar, powder, cinnamon, nutmeg, cloves, salt and whisk to combine. Using pastry cutter or your fingers, cut butter into flour until all pieces are smaller than pea-sized. Add apples and toss to coat. Add wet ingredients to dry and mix in lightly with fork until dough just comes together. Turn dough out onto well floured work surface and pat into large ball. Cut dough in half. Shape half of dough into flat disk shape and cut into 8 slices. Place on baking sheet and repeat with other half of dough. Sprinkle tops of scones with sugar and place in the oven. Bake until turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.
APPLE WALNUT TOSSED SALAD
¼ c. red wine vinegar, ¼ c. fresh cranberries, 2 Tbs. honey, 1 Tbs. sugar, 1 Tbs. chopped red onion, ¼ tsp. each salt, & pepper, ¾ c. oil, 2 pkgs. (5 oz., ea.) spring mix salad greens, 3 med. red apples-thinly sliced, 1 c. chopped walnuts -toasted. DIRECTIONS: For cranberry vinaigrette, combine the first seven ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Transfer to a serving dish. In large bowl, toss the salad greens, apples and walnuts. Serve with vinaigrette.
APPLE PORK CHOPS
2 tsp. cornstarch, ¾ c. chicken broth, 4 boneless pork loin chops, 2 tsp. canola oil, 1 large apple-peeled & thinly sliced, 1 sm. onion-finely chopped, 1/3 c. unsweetened apple juice, 2 tsp. Dijon mustard, ¼ tsp. dried thyme DIRECTIONS: In small bowl, combine cornstarch & broth; set aside. In large skillet, brown pork chops in oil. Remove and keep warm. In the same skillet, sauté apple and until apple is crisp-tender. Stir in the broth mixture, apple juice, mustard and thyme; bring to a boil. Add pork chops. reduce heat; cover and simmer for 8-10 minutes or until a meat thermometer reads 160°. Serve.
APPLE BRANDY DESSERT SAUCE
¼ c. sugar, ¼ c. brown sugar, ½ c. whipping cream, 2 Tbs. corn syrup, dash salt, 3 Tbs. apple brandy, apple juice or cider, ½ tsp. vanilla. DIRECTIONS. Combine ingredients in saucepan. Heat on medium-high, stirring constantly until comes to a boil. Reduce heat to low; cook for 6 minutes longer. Watch carefully. Remove from heat, cool slightly. Serve warm with bread pudding.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
EVERYTHING APPLE-OCTOBER 2011 FROM WJMC’S RADIO SHOW
OCTOBER 5, 2011 “IN THE KITCHEN WITH SALLY & ANN”
APPLE SOUR CREAM COFFEE CAKE
½ c. shortening, 1 c. sugar, 1 tsp. vanilla, 1 tsp. salt, 2 eggs, 2-1/2 c. flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 c. sour cream, 2 c. peeled-diced apples, ½ c. chopped walnuts, ½ c. brown sugar, 1 tsp. cinnamon DIRECTIONS: Cream together shortening, sugar, vanilla and salt. Add eggs and beat well. In a separate bowl sift together flour, baking powder, baking soda; add to creamed mixture alternately with sour cream. Fold in diced apples.
|
|
|
