1 can creamed corn
1 oz whole kernel corn (a handful of frozen corn works great)
1 Small can of green chilies
1 pint sour cream
1/4 lb. sharp cheddar cheese
1/4 lb. monetary jack cheese
1 T Worchester sauce
Mix together. Bake @ 325 deg for 1 hour.
Hint: for a low fat recipe, use non-fat sour cream, reduce amount of cheese, and use low-fat cheeses. This would also be a great slow-cooked crock pot meal!
submitted by Jen Carmichael
Wednesday, December 19, 2007
Wednesday, December 12, 2007
Ruby Sippers
2 cups frozen cranberries
1-2 cups cranberry cocktail (real juice)
1 cup sugar
Juice and rind of one orange
Simmer for 10 minutes, then mash with potato masher and continue simmering. Strain this syrup to remove pulp and fine cranberry seeds. Let cool to room temperature. Dip wine flutes in sugar (can add food coloring to make sugar red, if desired). Pour 1-2 Tbsp. of the syrup into a wine flute, then top with ginger ale. Garnish with whole cranberries and serve.
Submitted by Lisa Clark-Burnell
1-2 cups cranberry cocktail (real juice)
1 cup sugar
Juice and rind of one orange
Simmer for 10 minutes, then mash with potato masher and continue simmering. Strain this syrup to remove pulp and fine cranberry seeds. Let cool to room temperature. Dip wine flutes in sugar (can add food coloring to make sugar red, if desired). Pour 1-2 Tbsp. of the syrup into a wine flute, then top with ginger ale. Garnish with whole cranberries and serve.
Submitted by Lisa Clark-Burnell
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup pumpkin, canned or cooked
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup walnuts, finely chopped
Cream Cheese Filling:
2 packages cream cheese, softened, 3 oz. each
1 cup confectioner's sugar
1/4 cup butter of margarine, softened
1/2 tsp. vanilla
additional confectioner's sugar, optional
In a mixing bowl, beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg. Fold into pumpkin mixture.
Grease a 15x10x1 baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner's sugar.
Carefully peel off paper and roll cake up in towel, starting with a short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, butter, sugar and vanilla until fluffy. Carefully unroll cake and spread filling over cake within one inch of edges. Roll cake up again and cover and chill until serving. Dust with confectioner's sugar, if desired.
Serving ideas: After chilling, slice into one inch slices and arrange on a serving platter. Dust with confectioner's sugar.
Submitted by Chantel Younger
1 cup sugar
2/3 cup pumpkin, canned or cooked
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup walnuts, finely chopped
Cream Cheese Filling:
2 packages cream cheese, softened, 3 oz. each
1 cup confectioner's sugar
1/4 cup butter of margarine, softened
1/2 tsp. vanilla
additional confectioner's sugar, optional
In a mixing bowl, beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg. Fold into pumpkin mixture.
Grease a 15x10x1 baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner's sugar.
Carefully peel off paper and roll cake up in towel, starting with a short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, butter, sugar and vanilla until fluffy. Carefully unroll cake and spread filling over cake within one inch of edges. Roll cake up again and cover and chill until serving. Dust with confectioner's sugar, if desired.
Serving ideas: After chilling, slice into one inch slices and arrange on a serving platter. Dust with confectioner's sugar.
Submitted by Chantel Younger
Grape Dessert Salad
4 lbs. grapes (red, green, or combination), washed and dry
1 (8 oz) container of cream cheese, softened
1 (8 oz) container of sour cream
2 Tbsp. brown sugar
1/3 cup granulated sugar
1 Tbsp. vanilla extract
4 oz. chopped pecans
Combine cream cheese, sour cream, sugars, vanilla, and pecans. Gently fold in grapes. Chill in refrigerator until ready to serve.
Submitted by Nicole Stephenson
1 (8 oz) container of cream cheese, softened
1 (8 oz) container of sour cream
2 Tbsp. brown sugar
1/3 cup granulated sugar
1 Tbsp. vanilla extract
4 oz. chopped pecans
Combine cream cheese, sour cream, sugars, vanilla, and pecans. Gently fold in grapes. Chill in refrigerator until ready to serve.
Submitted by Nicole Stephenson
Sunday, December 9, 2007
Turtle Brownies
Brownies:
3 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 stick) unsalted butter, cut into pieces
3 large eggs
1/2 cup (105 grams) light brown sugar
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1/4 teaspoon salt
Caramel Topping:
40 Kraft caramels (10 ounces) unwrapped
1/2 cup heavy whipping cream
2 cups pecan halves, toasted
(Or you can choose to make your own Caramel topping)
Homemade Caramel Topping:
1 cup plus 2 tablespoons granulated white sugar
1/2 cup light corn syrup
5 tablespoons water
1/8 teaspoon salt
1/2 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
2 cups pecan halves, toasted
Ganache Topping:
2 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.
Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.
Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.
Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.
If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.
Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.
Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.
Makes about 48 brownies.
Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.
Submitted by Kecia Bond
3 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 stick) unsalted butter, cut into pieces
3 large eggs
1/2 cup (105 grams) light brown sugar
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1/4 teaspoon salt
Caramel Topping:
40 Kraft caramels (10 ounces) unwrapped
1/2 cup heavy whipping cream
2 cups pecan halves, toasted
(Or you can choose to make your own Caramel topping)
Homemade Caramel Topping:
1 cup plus 2 tablespoons granulated white sugar
1/2 cup light corn syrup
5 tablespoons water
1/8 teaspoon salt
1/2 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
2 cups pecan halves, toasted
Ganache Topping:
2 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.
Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.
Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.
Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.
If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.
Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.
Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.
Makes about 48 brownies.
Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.
Submitted by Kecia Bond
Friday, December 7, 2007
Pumpkin Gingerbread Trifle
2 (12 oz.) packages gingerbread mix
1 (5.1 oz.) box cook and serve vanilla pudding mix
1 (30 oz.) can pumpkin brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12 oz.) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.
Submitted by Alicia Bay
1 (5.1 oz.) box cook and serve vanilla pudding mix
1 (30 oz.) can pumpkin brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12 oz.) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.
Submitted by Alicia Bay
Artichoke Dip
1/2 cup mayonnaise
1/4 cup chopped green onions
1 can artichoke hearts (not marinated), drained
3/4 tsp. garlic salt
pepper to taste
1 cup shredded cheddar cheese
1 cup grated parmesan cheese
Mix together. (We use an immersion blender.) Put in casserole dish. Garnish with paprika. Microwave until the cheese bubbles. Serve with tortilla chips.
Submitted by Alicia Bay
1/4 cup chopped green onions
1 can artichoke hearts (not marinated), drained
3/4 tsp. garlic salt
pepper to taste
1 cup shredded cheddar cheese
1 cup grated parmesan cheese
Mix together. (We use an immersion blender.) Put in casserole dish. Garnish with paprika. Microwave until the cheese bubbles. Serve with tortilla chips.
Submitted by Alicia Bay
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