Cinnamon Muffins

5 cups cake flour
2 tbs Baking powder
1 tsp. salt
2 2/3 cups milk
2/3 cup melted butter
2 eggs, beaten
1 tsp. vanilla
1 c. light brown sugar


Mix wet ingredients together.
Mix dry ingredients together.

Mix wet and dry ingredients

remove 1/3 of batter
add  1 tablespoon cinnamon
        1 tablespoon sugar
to the removed batter

fold the two batters together slightly
divide among 12 muffin cups

top with streusel topping:

    1/4 cup butter
    1/4 cup flour
    1/4 cup sugar
    pinch salt
crumbled together

bake at 425 degrees for 15-20 minutes, until top springs back

HAPPY THANKSGIVING !

 

 

May your Thanksgiving be spent

with family and friends.

(But remember the ones that are alone)

 

May you have a feast of foods

to feed your body and soul.

(But remember the ones that have none)

 

May you give thanks for good

health .

(But remember the ones that are sick)

 

May you give thanks for your happy

 children.

(But remember the children abused and hungry)

 

Remember to give thans to our Military.

(But remember that are far from home and alone)

 

May you find many things to be

Thankful for, even if your not where

you want to be.

(But remember you are where you are suppose to be)

 

Remember to pray for America!

 

Love you one and all,

Mz. Bizkit

Christmas Special Fruitcake

1.  
2. 3 cups coarsely chopped
3. (walnuts,or pecans )

1. 1 pound pitted dates, coarsely chopped
2.  
3. 1 cup halved maraschino cherries
4.  
5. 3/4 cup all-purpose flour
6.  
7. 3/4 cup sugar
8.  
9. 1/2 teaspoon baking powder
10.  
11. 1/2 teaspoon salt
12.  
13. 3 Eggland's Best Eggs
14.  
15. 1 teaspoon vanilla extract
17. In a large bowl, combine the nuts, dates
18. and cherries.  Combine the flour, sugar,
19.  baking powder and salt;
20.  add to nut mixture, stirring until nuts
21. and fruit are well coated.

1. In a small bowl, beat eggs until foamy;
2. stir in vanilla.
3.  Fold into nut mixture and mix well.
4.  Pour into a greased and
5. parchment paper-lined 9-in. x 5-in. loaf pan.
6. Bake at 300° for 1-3/4 hours or
7.  until a toothpick inserted near the center comes
8.  out clean. Cool for 10 minutes before removing
9. from pan to a wire rack.

1.  Yield: 24 servings.

Basic Turkey Gravy

1 stick butter (1/2 cup)

1/2 cup chopped onion

1/2 cup flour

Salt and pepper

4 cups turkey or chicken broth, warmed

Turkey drippings and giblets, optional

---

Melt butter in a medium saucepan

 

over medium heat, then add onion. Cook,

 

stirring occasionally, until onion is translucent,

 

 about 5 minutes.

 

 Sprinkle the flour on the onions,

 

 stirring constantly, and cook

 

 until flour is golden to brown.

 

 Adjust heat so mixture does not burn.

 

Gradually whisk in 4 cups stock

 

 until mixture thickens and is smooth.

 

If it is too thick, add more broth.

 

 Cool, cover and chill.

When ready to serve,

 

 reheat mixture over low heat, stirring.

 

 Scrape bottom of turkey pan and

 

 add drippings or giblets to gravy.

 

 Taste and adjust seasoning, then serve.

 

I make Cornbread Dressing and I always add a

couple Tablespoons of that to the gravy

 after the Dressing is cooked.. So Good !!!

 

 Mz. Bizkit

Hot Spiked Cider

Tie the following in a cheesecloth bag:

 

12 whole cloves

6 whole allspice

3 cinnamon sticks (broken up)

1tsp orange rind

 

Add spice bag to a large pot or

 crock pot with the following:

 

2 quarts cider

 

1 c orange juice

 

1 c cranberry juice cocktail

 

1 c pineapple juice

 

1/2 c dark rum

 

1/2 c apple brandy

 

Makes 8 cups.

 

We usually double or triple this recipe.

It's so yummy and warms

the toes on a cold day.

Southwestern Soufflé'

3 Cups Grated Sharp Cheddar Cheese
2 4 oz cans chopped mild green chilies
12 eggs
1 3/4 Cups 1/2 & 1/2
1 teaspoon garlic salt
2 teaspoons Worcestershire sauce
3 teaspoons sour cream
Red Chile powder

Preheat oven to 350 degrees
Spray 6 ramekins with nonstick spray
Add 1/2 cup grated cheese to each one
Put 1 T chopped green Chile in each

In blender, combine eggs, 1/2 & 1/2, and seasonings.

 

  Blend for about 30 seconds on high. 

 

 Pour egg mixture evenly into ramekins,

leaving about 1/2 inch from the top in each one.

Drop about 1/2 teaspoon of sour cream

 in the middle of each and sprinkle with red Chile powder.

 

  Bake at 350 for 45-50 minutes or until puffed and golden.

Quiche Elegant and creamy

6 medium eggs
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
¼ teaspoon cayenne pepper
2 cups whipping cream
1/3 cup finely diced onions
1/3 cup finely diced tomatoes
1/3 cup diced canned chilies
9-10 inch unbaked pie shell
2.5 ounces shredded Monterey Jack cheese
2.5 ounces shredded cheddar cheese

Combine eggs, salt, nutmeg, cayenne,

and whipping cream.  Whip until smooth and light. 

 

 Spread onions, tomatoes, and chilies

on bottom of piecrust.

Pour egg and cream mixture over the filling. 

 

 Sprinkle with cheese.

Bake 375 degrees for 60 to 70 minutes. 

 Cool 10 to 15 minutes before serving.

Pumpkin Pie

¾ C Brown Sugar
1 Tbsp Flour
½ tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
½ tsp Ginger
1/4 tsp Cloves
1 ½ C Pumpkin
1 ½ C Evaporated Milk
1 Slightly Beaten Egg
2 Tbsp Molasses

Stir together until smooth, this will make an 8" pie.

  For a 10" pie plate, make half again as much.

  For the crust I use 6 cups of flour to

 1# lard and 2 tsp of salt ratio. 

 Use cold water to form a ball. 

 Roll out, place in pie plate, flute edges,

 and pour batter in pie plate.

  Bake at 450 for 10 minutes,

then 325 for 55 minutes or

 until a knife inserted comes out fairly clean.

Chile Rellano Breakfast Casserole

Tortilla chips
1 ½ Cups Grated cheddar cheese
1 ½ Cups Grated pepper jack cheese
5 Large eggs
1/4 Cup Flour
1 ½ Cup Milk
1 4oz. Can Diced green chiles
1/4 Cup Sliced black olives
Salsa

Preheat oven to 375 degrees.

Spread tortilla chips over bottom of greased 9"x13" pan.

 

  Mix cheeses and spread over chips. 

 

 Blend eggs, flour, milk, and green chiles;

 pour over cheeses. 

 

 Arrange sliced olives over the top, 

and drizzle salsa or

 picante sauce over the top of that. 

 

 Bake 40 minutes or until the center is set. 

 

 Serve hot with more salsa,

 sour cream, and warm buttered tortillas.

Another Good Cornbread

1 box of corn bread mix

1can each creamed style corn &

 whole kernel corn

1/2 to 1 c.sour cream

1-4T. butter (melted)

1 small can diced green chili

1/3 -1/2 c. salsa

1 egg

3/4 c. shredded cheese

Mix in a large bowl with a large spoon.

Pour into 1 or 2 casserole dishes;

 it depends how many folks

you are planning to serve at once.

Bake at 350 degrees for about 45 minutes.

It can be served at any temperature you choose

 and for any meal.

Pina Colada Muffins

1 lb box of yellow or butter cake mix
1 tsp. pure coconut extract
1 tsp. pure rum extract
1 cup flaked coconut
1/2-1 cup chopped nuts (walnuts or pecans)
8 oz can crushed pineapple, undrained

Preheat oven to 350 degrees. 

 

 Prepare cake batter according to package directions. 

 

 Add remaining ingredients and mix for 1 minute.

 

(Do not over mix.)

Fill greased muffin cups 3/4 full and

bake for 15-20 minutes or until golden brown. 

 

 Let cool on wire racks. 

 

 Makes 24 Medium muffins.

Cajun Fried Catfish

3/4 c Yellow cornmeal
1/4 c Flour
2 ts Salt
1 ts Cayenne pepper
1/4 ts Garlic powder
2 Catfish fillets
Vegetable oil

In a bowl combine the cornmeal, flour, salt,

 cayenne pepper, and garlic powder.

Pour mixture onto a pie plate.

 Coat the catfish fillets with mixture,

 shaking off excess.

Fill a 12 inch skillet half full with

vegetable oil and heat it to 350 degrees.

 Add fillets to oil and fry until golden brown,

 about 56 minutes.

Put the fillets on serving plates,

 add a spoonful of tartar sauce, and serve.

Lemon/Orange Scones

3 cups flour 2 1/2 t. baking powder 3/4t. salt 1/2 t. baking soda unsalted butter cut-up(1 stick) 1 cup buttermilk 1 lemon grated 1 orange grated Mix all together and bake 425 degrees,  bake 15 minutes, remove, brush with melted butter and  sprinkle with white sugar and bake 5 more minutes. Cut like a pie. Serve warm with fresh raspberries and whipping cream.

EASY RAISIN BREAD

3 cups flour ½ cup sugar 3 tsp baking powder 1-cup milk mixed with 1 beaten egg 1 tsp vanilla ¾ cup raisins (optionally, exchange chopped dried fruits for raisins)

Mix dry ingredients; pour egg, milk, raisins   and vanilla over dry mixture.   Stir well and fold over once or   twice on floured board with floured hands.    Shape into round loaf and place   in greased 9 inch round pan.   Bake about 45-50 minutes at 350 degrees.    Remove from oven, butter top and place    on rack to cool (a little). Serve while still warm.

CHOCOLATE CHIP SCONE

2 cups flour 2 tsp. baking powder 1/4 tsp. Salt 3 Tbs. Sugar 1/ 2 stick butter 7 Tbs. Half and half 1 egg plus 1 extra yolk 2 tsp. Vanilla extract 1 cup semisweet chocolate chips Extra sugar for sprinkling

In large bowl, mix flour, baking powder, salt, and sugar.    Cut butter into dry mixture with pastry blender or    2 knives until mixture is about pea-sized bits.   In small bowl, mix, half and half, eggs, and vanilla.    Pour liquids over the dry ingredients, and add choc chips.    Stir mixture to form a dense dough.    Knead 5 to 7 turns.    Form into about a 5 inch plump ball.    Place the ball on a greased and floured   baking sheet, and cut a shallow "X"   with a sharp knife on the top of the scone.    Sprinkle with extra sugar. Bake at 375 for 35-40 minutes or until scone turns golden brown.

GINGERBREAD

½ cup sugar ½ cup shortening 1 cup molasses 1 egg, beaten 1 cup boiling water, measured in a 2-cup or  larger measuring cup 2 ½ cups flour 1 tsp each: ginger, cinnamon, allspice, nutmeg, and  ground cloves ½ tsp salt 1 ½ tsp baking soda

Preheat oven to 350. Grease 9x9 inch baking pan.   Blend sugar and shortening and mix in molasses.    Add egg.    Add the baking soda to boiling water and mix well.    Combine the flour and spices and sift.    Combine the sugar-molasses mixture with the    flour mixture and the baking soda/water liquid.    Mix ingredients well and pour into prepared pan.    Bake for 45 minutes or until cake tester   inserted in center comes out clean.    Best served with warm applesauce.

Crustless Potato Quiche

6 Eggs
1 1/4 cups Cottage Cheese
2 cups shredded cheddar cheese
2 1/2 cups cubed ham
Dash Tabasco sauce
2 1/2 cups frozen O'Brien Potatoes
6 sliced green onions

Beat eggs, add Tabasco sauce and cottage cheese. 

 Mix well, then add other ingredients

and pour into 10 inch greased pie pan.

  Bake 1 1/2 hours at 350 degrees

until center is firm. 

 This is a no fail recipe -

 if you alter the ingredients

 somewhat it will still turn out great. 

Pancakes

2 c. flour
2 tsp. baking powder
½ tsp. salt
1 T. powdered sugar
2 eggs, well beaten
1 ¾ c. milk (about)
1 tsp. vanilla

In a bowl, combine the dry ingredients.

 

 In a separate bowl, combine eggs,

 milk and vanilla and beat with a hand

 whisk until color is uniform.

 

 Add flour mixture and whisk until smooth.

 

 More milk may be necessary to thin the batter,

 especially if it sits for more than a few minutes.

Heat a nonstick fry pan or griddle over

 medium heat and drop batter by ¼ cupfuls onto pan.

 

 Turn when bubbles cover the surface

 and bottom is golden brown.

 

 Remove from pan when

golden on both sides.

Makes about a dozen good-sized pancakes.

Very light and tasty. Serve with butter

 and your favorite syrup (heated for best flavor!)

Breakfast Casserole

12 large eggs    1 1/2 teaspoon dry mustard   1 teaspoon salt    1 1/2 lbs. ground sausage   1 medium package frozen hash browns    1 lb. cheddar cheese (grated)   1 small can mild green chiles(whole)

Spray 9x13-inch baking dish  with nonstick coating.    Brown and drain sausage.   Combine eggs, mustard, and salt,  beat slightly in a mixer.    Lay hash browns on bottom in baking dish.    Follow with the sausage, cheese, and green chiles.    Pour egg mixture over all other  ingredients.    Cover and refrigerate overnight.    Bake at 350 degrees.   Let stand 15 minutes before eating so dish can mold together.    Garnish with parsley on the side. Prep Time:30 minutes Cook Time:45-60 minutes Yield:8-10

German Apple Cake

3 eggs

1½ cups vegetable oil

2 cups sugar

3 cups flour

1/2 tsp salt

1 tsp soda

2 tsp cinnamon

1 tsp vanilla

1 cup chopped nuts

3 cups sliced apples (Granny Smiths work very well)

 

Beat together eggs and oil until foamy.

Add next 5 ingredients and mix well.

Mix vanilla, nuts, and apples until

 apples are well coated.

Add apples to mixture and blend.

Pour into oblong pan (9x13 or 10x14).

Topping:
Combine ½ cup sugar and 1

tsp cinnamon and sprinkle over the top.

Bake at 350 degrees, 45-60 minutes.

Cool completely and cut into desired squares.

Cook Time: 45 to 60 minutes

Pan Fried Rabbit Tenders

I love fried rabbit.. I was raised on it !!!

 

 

flour

salt

salt and pepper

oil

rabbit tenderloins

 

Trim and prepare tenders for frying.

 Heat a couple of tablespoons of vegetable oil

 in large skillet over medium to high heat.

 Dredge tenders in flour 

 on both sides until well coated.

 Drop into heated skillet.  While cooking,

 season to taste with salt and pepper.

 Cook on each side about 2 – 3 minutes

until browned and cooked through.  

Do not overcook the rabbit.

 Like other game meat it dries out easily

 and becomes tough.  

ansfer to paper towels to absorb any

excess oil before serving.

Pinto Beans and Ham Hocks

3 smoked hamhocks
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion

Boil hamhocks on high heat

 for 45 minutes.

 Add all seasonings except

hot sauce and onion.

Continue boiling for 20 minutes.

Add pinto beans, hot sauce, and onion.

Boil on medium heat until beans are done

 to taste.

Note: To speed up cooking of beans

and reduce the gas beans produce,

soak beans in cold water overnight

 or for three hours during the day.

Serve with rice and a meat sidedish.

 You can also use the hamhocks

 as your meat sidedish. However,

 hamhocks are a high-fat food.

Texas Style Pasta Sauce

1-2 lbs ground beef
or turkey
2 (15oz) cans of (drained)
whole tomatoes
(or 10-12 fresh) diced
1 onion (sliced or chopped)
1 coarsely chopped leek
(or 6 green onions)
1 T pureed or finely
chopped garlic
1/4 t cayenne or dry jalapeno
1/2 t thyme
1/4 t sage
1 T parsley flakes
1 cup dry white wine
Salt to taste

 

Brown meat and drain, add onions just to
lightly cook them, add spices, stir well.
Add tomatoes, stir until they are mashed
and cooked into consistency desired.
Add liquid and simmer for about 30-40 minutes
or until cooked down to what you want to see.

Delicious with spaghetti, egg noodles,
shells or just about anything.
Remember, black pepper doesn't digest,
so use it sparingly.
Both cayenne and jalapeno digest easily.

Cheesy Mashed Potatoes

2 pounds (5 to 6 medium) potatoes peeled
1/4 cup butter or margarine
3/4 cup evaporated milk
1 cup shredded cheddar cheese
Salt
Ground black pepper

Boil potatoes until tender and drain.
Return potatoes to saucepan adding

butter and evaporated milk.

Mash potatoes until smooth.

 Stir in cheese.

 Season with salt and pepper.

(Chopped green onions,

 chopped parsley or cooked,

crumbled bacon may be

 added to mashed potatoes

Stir Fry Beef

1 lb. round steak

2 T salad oil

2 cups green beans, cut diagonally

4 scallions,. sliced

1 t salt

1/2 t hot sauce

2 medium tomatoes cut into wedges

2 T soy sauce

Cut meat across the grain into paper-thin slices.

 Heat oil in heavy skillet.

Add beans and scallions, then salt.

 Stir to saute beans.

Add meat, stirring to saute quickly.

Sprinkle with hot sauce to your taste.

Add tomatoes and soy sauce then stir.

Cover and cook 3 minutes

Spicy Green Beans

2 cans Italian Green Beans, (drain 1 can)

1 pound bacon (chopped)

1 small onion (sliced & pull apart into rings)

1 can rotel tomatoes (chopped)

Brown bacon and onions together.

 Add beans and tomatoes.

(This may be too hot if you

add all of the juice from

the can of tomatoes.)

Bake at 350 for 35 minutes

Mexican Blackeyed Peas

1 (16 oz). pkg. dried black-eyed peas
1 lbs pork sausage*
1 medium onion, finely chopped
1 (18 oz.) can whole tomatoes, undrained
1/2 cup water

2 T sugar
2 -1/2 T chili powder
2 T garlic salt
1/4 t pepper
2- 1/2 T finely chopped celery

 

Sort and wash peas and place in a large Dutch Oven.
Cover with water 2 inches above peas. Let soak
overnight. Brown sausage in skillet, stirring to
crumble. Add onion, cook until tender.
Drain peas well. Stir into sausage and
add the remaining ingredients.
Bring to boil and cover. Reduce heat and simmer
l -1/2hours, adding water if necessary.
*You may substitute ground beef for sausage.

A GREAT-GRANDMOM'S APPLESAUCE CAKE

1/2 cup butter

1-1/2 cup brown sugar

1 egg

1 cup applesauce

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

2 cups flour

1 tsp baking soda

3/4 cup raisins

1 cup hot water

Preheat oven to 350F.

 

Grease a 9" x 5" loaf pan.

 

Place raisins in a bowl and cover

 with hot water.

 

 Cream together the butter, sugar and egg.

 

 Dissolve the baking soda in the

applesauce and add to the creamed mixture.

 

 Combine 1-1/2 cups flour, salt,

cinnamon and cloves and add to the batter.

 

Drain the raisins, pat dry and toss

with the remaining 1/2 cup of flour.

 

Stir gently into the batter and pour into the

 prepared pan.

 

 Bake 1 hour and 10 minutes, until a toothpick

 inserted in the center comes out clean.

 

 Cool in the pan on a wire rack for 1 hour.

 

Remove from pan, slice and

serve with whipped cream or ice cream.

BON TON-STYLE FRIED CHICKEN

For marinade:

1 qt water

2 tablespoons salt

2 teaspoons cayenne

2 teaspoons garlic powder

1 1/2 teaspoons white pepper

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

4 chicken breast halves, 4 thighs, and

4 drumsticks(all with skin and bones;

4 to 4 1/2 lb total)

For frying;

About 12 cups vegetable oil

For dredging:

3 cups all-purpose flour

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon cayenne

1 teaspoon white pepper

Marinate chicken:

Whisk together all marinade ingredients

in a large bowl.

Add chicken, making sure it is covered

with marinade.

 

 Chill, covered, stirring twice,

 about 24 hours.

Dredge and fry chicken:

Heat 2 inches oil in a wide 8- to 9 1/2-quart

 pot over moderately high heat until

a deep-fat thermometer registers

365 to 375°F.

 

(Our pot was 12 inches wide and 5 inches deep;

 

 if you don't have that wide a pot,

you can fry the chicken in two batches.)

Meanwhile, whisk together all

dredging ingredients in a large bowl.

 

 Drain chicken, discarding marinade.

 Dredge each pieceof chicken in seasoned

flour and put on a large baking sheet.

 

Let stand about 10 minutes.

Fry chicken, turning a few times,

 20 to 25 minutes, or until

 

golden brown, then drain on a rack.

Makes 4 servings.

FRUIT TART CAKE

1 yellow cake mix

1 cup oil

4 large eggs, room temperature

1 (13 oz) can mandarine oranges,

 drained and chopped

Mix all together and bake at 350 degrees,

either in 2 (9x1 * inch) round layer pans,

 or I (13x9 inch) oblong pan for about 30 minutes,

 until cake tests done.

 

 Cool 10 to 20 minutes

and top with either of the following toppings.

Topping 1:

1 large container Cool Whip

1 (20 oz) can crushed pineapple

1 (3 * oz) pkg instant vanilla pudding

Mix all together and spread on cake.

 

Keep refrigerated.

Topping 2:

1 (20 oz) can crushed pineapple

1 tbsp sugar

1 (10 oz) cheesecake filling

1 (8 oz) container sour cream

1 (9 oz) container Cool Whip, thawed

Combine all ingredients, except Cool Whip.

Mix thoroughly and spread on cake.

 

Store in refrigerator.

COLLARD GREENS AND CORNMEAL DUMPLINGS

1/4 cup bacon drippings

1 small onion, chopped

1 jalapeno pepper, chopped (optional)

1 ham hock

2 teaspoons sugar

1/4 teaspoon crushed red pepper

3 pounds fresh collard greens,

cleaned and chopped

2 teaspoon seasoned salt

2 teaspoons garlic powder

1/4 teaspoon pepper

In a large pot, heat drippings

over med-high heat.

 

 Add onion and jalapeno pepper.

 

 Fry until onion is soft.

 

 Add meat and enough water to cover;

 bring to a boil.

 

reduce haet to medium.

 

 Cover and simmer 1 hour.

 

 Add remaining ingredients and

cook 45 minutes more.

 

 Check often and add

water as needed to prevent scorching.

 

 Simmer an additional 30 to 45 minutes

or until greens are tender.

DUMPLINGS:

1 cup cornmeal

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1 tablespoon melted bacon drippings

Place cornmeal in a large mixing bowl.

 

 Sift together flour, baking powder, and salt;

 mix into cornmeal.

 

Beat eggs and combine with cornmeal mixture.

 

 Add milk and drippings.

 

 Using a large spoon, drop the batter onto greens;

 cover tightly and simmer for 5 to 10 minutes

or until done.

 

 4 to 6 servings

TOMATO SOUP

1/2 c finely minced onions

1/2 tsp butter or margarine

2 cups canned stewed tomatoes

 (home canned are best, but store bought work fine)

1/4 tsp baking soda

2 cups milk

salt and pepper to taste

In a 2 quart sauce pan, melt the butter

 and saute the onions until they are tender.

 

Add the tomatoes and bring to a boil.

 

 Mix in the baking soda and remove from heat.

 

 After it stops foaming, add the milk and heat through.

 

 Season to taste.

 

 Serve with crackers and additional pats of butter.

CRAB CAKES

1lb jumbo lump crabmeat

2 tblsp mayonnaise

salt to taste

1/2 tsp dried mustard

1/2 tsp cayenne pepper

1/2 tsp Worcestershire sauce

2 eggs lightly beaten

1/2 onion finely chopped

17 saltine crackers,finely crushed

1/3 cup corn or veg. oil

Preheat oven to 350 degrees.

 

 Mix all ingredients gently,

 

without breaking up crabmeat.

 

Roll into small rounds and pan fry in oil.

 

Heat through in oven.

 

Cranberry Chicken Crockpot

4-6 chicken breast halves, skinless and boned

1 can whole cranberry sauce

2/3 cup chili sauce

2 Tbs. cider vinegar

2 Tbs. brown sugar

1 pkg. dry (Lipton) golden onion soup mix

Place chicken breasts in the crockpot.

 

Combine remaining ingredients;

 

add to the crockpot, coating chicken well.

 

Cover and cook on low 6-8 hours

Easy Cake Mix Cookies

 
1 pk Cake mix

1 c Cool whip

1 lg Egg

Mix it together, make little balls,

 

 roll them in powdered sugar and

 

 bake at about 350* for approx. 10 minutes.

COCONUT PECAN SWEET POTATOES

1.) Heat oven to 350 degrees.

 

Grease a 1 1/2 quart baking dish.

 

Pierce 6 sweet potatoes a few times.

 

 Place potatoes on paper towels in microwave.

 

 Microwave on high until very soft, 15 min.

2.) Slit potatoes and scoop pulp into a bowl.

 

 Add 1/2 cup orange juice, 1/4 cup brown sugar,

 

2 tbs unsalted butter and 1/2 tsp salt.

 

 Mash until smooth. Spoon into baking dish.

3.) In bowl, mix remaining 1 1/2 tbs butter,

 

 1/3 cup sweetened flaked coconut,

 

1/3 cup chopped pecans and 3 tbs flour until blended.

 

 Sprinkle over top of sweet potatoes.

4.) Bake 30 min. or until topping lightly

 

browned and potatoes are hot.

 

MAKES 8 SERVINGS.*

WALNUT CRUSTED HALIBUT WITH ORANGE SALSA

2 tbs flour

1/8 tsp each salt and cayenne pepper

Egg white from 1 large egg

2 tsp water

1 cup walnuts, toasted and finely chopped

4 skinless halibut fish fillets

SALSA

3 oranges, peel and white membrane removed,

 cut in chunks

3 tbs red onion slivers

2 tbs chopped mint or cilantro

1 jalapeno pepper, seeded and minced

1 tsp cider vinegar

1.) Heat oven to 450 degrees.

 

 Line a rimmed baking sheet with foil.

 

 Mix flour, salt and pepper on a sheet of wax paper.

 

 Beat egg white and 2 tsp water in a shallow bowl.

 

Spread walnuts on another sheet of wax paper.

2.) Coat fish in flour mixture, dip in egg white mixture

 

 then press into walnuts to coat. Arrange on pan.

 

Bake 10 min.

 

or until fish is barely opaque at center.

 

 Stir salsa ingredients in a bowl to combine.

 

 SERVE WITH THE FISH.

 

Makes 4 servings of Fish & Salsa.*

Fruit Salad in Seconds

1 pint fresh

strawberries, sliced1 pound seedless green

grapes, halved3 bananas, peeled and

sliced1 (8 ounce) container

strawberry yogurt

In a large bowl, toss together strawberries, grapes,

bananas, and strawberry yogurt. Serve immediately!

 

Chocolate Brownie Cookies

1/4 cup all-purpose flour (yes,

this is the correct amount!)

1/4 tsp baking powder

1/8 tsp salt

2 large eggs

2/3 cup granulated sugar

1/2 tbsp brewed espresso (or you can

use reconstituted espresso powder)

1 tsp vanilla extract

2 tbsp unsalted butter

5 oz extra-bittersweet chocolate

 (70% or higher), chopped

2 oz unsweetened chocolate, chopped
3/4 cup mini chocolate chips

Preheat oven to 375°F.

 

Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour,

 baking powder, and salt.

 

 Set aside. In the bowl of an electric mixer,

briefly whip the eggs to break them up.

 

 Add the sugar, espresso, andvanilla and beat on

high speed for 15 minutes, until thick.

 

(This will help add body to the batter because

 there is so little flour in the recipe.)

While the eggs are whipping, place

 the butter in the top of a double boiler,

 or in a small metal bowl suspended

 over a pot of simmering (not boiling)

 water, and scatter the extra-bittersweet

and unsweetened chocolate on top

 

. Heat until the butter and chocolate melt.

 Remove the boiler top from over

 the water and stir the chocolate

 and butter until smooth.

Gently fold the chocolate mixture

 into the egg mixture until partially

 combined (there should still be some streaks).

 

 Add the flour mixture to the batter and

 carefully fold it in. Fold in the chocolate chips.

 If the batter is very runny, let it rest

until it thickens slightly, about 5 minutes.

Drop the batter by heaping teaspoonfuls

 onto the prepared baking sheets

and bake until puffed and cracked, 8 to 9 minutes.

 Cool on a wire rack before

 removing from the baking sheets.

NOTE: Most of us use tablespoons

 to measure out cookie dough.

Claudia calls for teaspoons, 1/3 the size of normal!

 If you want larger cookies or more of them,

 double the recipe.

Homemade Twinkies...yummmm good !

3 eggs
2 1/2 Cup sugar
1 1/2 Cup milk
1 1/2 Cup vegetable oil
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 1/2 Cup flour
1/2 Teaspoon instant coffee
1 Teaspoon almond extract

Cream Filling

2 Cups cold heavy cream
1/2 Cup powdered sugar
1 vanilla bean or 1 teaspoon extract

Whisk the eggs, sugar, milk, oil and vanilla together.

In a separate bowl combine all the dry ingredients.

 A little at a time add the dry to the wet until smooth.

Bake in the mold of your choice at 350 degrees

until golden brown and is done in the middle

when tested.When the cakes come out of the oven

sprinkle a little sugar on the raw or

sugar on top and for a little crunch.

Cream

Combine cream in a bowl and whisk until stiff.

Inject into the cake using a baster.

Variations
For fun variations to take this Twinkie to

 the next level try adding lemon or

orange zest to the cake batter before baking

 or almond extract and some chopped nuts.

Stuffed Mushrooms with Mozzarella and Parmesan

12 large fresh mushrooms

1/2 cup finely chopped onion

1 tablespoon olive oil

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/3 cup Vermouth

1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese

1/4 cup (1 oz.) Sargento® Grated Parmesan Cheese

 

Remove stems from mushrooms; set caps aside.

 

 Coarsely chop stems.

 

Cook chopped mushroom stems and

 

onions in oil in large skillet over medium-low

 

 heat 5 minutes or until tender. Stir in parsley,

 

 basil and Vermouth. Simmer 10 minutes

 

 or until wine is absorbed;

 

 remove from heat; cool 5 minutes.

 

Stir in cheeses.

 

 Fill mushroom caps with cheese mixture

 and place in 8×8-inch baking pan.

 

Bake in preheated 350°F oven

 

 15 minutes or until filling is hot and

cheese is melted.

Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls

2  8-ounce packages cream cheese1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white
 
Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and

 grease a 13X9-inch baking pan.

Lay a pack of crescent rolls

in the pan and pinch the openings together.

Beat the cream cheese, sugar, vanilla,

and egg together until smooth.

 Spread the mixture over the

crescent rolls evenly and then

lay the second pack of crescent rolls

on top of the cheese mixture and

brush with egg white.

Bake for 35-45 minutes until the top is golden brown.

Top with glaze after cooling for 20 minutes.

Squash Patties

These are my favorite !

 2 cups yellow squash, finely cubed

1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
2/3 cup  all-purpose flour
vegetable oil

In a large bowl, combine squash, onion, egg,

salt and pepper. Mix well. Stir in flour. In a skillet,

heat ½-inch oil over medium-high heat.

 Using a tablespoon, drop batter into oil.

 Cook about 3 minutes per side

or until golden brown, turning once.

 Drain patties on paper towels.