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Fudge Quickies
Ingredients:
2 cups sugar
1/4 cup cocoa
1/4 cup butter
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 cups quick cooking oats
1/2 cup nuts or coconut, optional
In a saucepan, combine sugar, cocoa, butter, and milk.
Bring to a boil for one minute. Remove from heat and add remaining ingredients. Mix thoroughly and drop by teaspoonfuls on waxed paper or foil. Cool in fridge or on countertop.
RUSTIC BLUEBERRY COBBLER
Fruit Filling
6 cups fresh or frozen (thawed) blueberries
3 Tbsp cornstarch
1/3 cup sugar
1 Tbsp frozen orange juice concentrate, thawed
Topping
1/3 cup oat bran
2/3 cup unbleached flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 cup buttermilk
* 1 quart vanilla ice cream
Coat a 2 1/2 quart casserole dish with nonstick cooking
spray. Combine the filling ingredients in a medium-sized
bowl, and set aside for 15 minutes to allow the juices
to develop. Then stir gently to mix well, and transfer to
the prepared dish. Combine all of the topping ingredients
except for the buttermilk in a medium-sized bowl, and stir
to mix well. Add the buttermilk, and stir just until the
dry ingredients are moistened. Drop heaping tablespoonfuls
of the batter onto the blueberry mixture to make 8 biscuits.
Bake at 375 degrees for about 45 minutes, or until the
filling is bubbly and the topping is golden brown. If the
topping starts to brown too quickly, cover the dish loosely
with aluminum foil during the last 10 minutes of baking.
Remove the cobbler from the oven, and let it sit for 10
minutes. Serve warm, topping each with a scoop of the nonfat
ice cream.
GRILLED CORN W/SAVORY BUTTER
1/2 cup butter, softened
3 tablespoons chopped fresh dill weed
3 cloves garlic, minced
6 fresh ears of corn, with husks on
Stir together first 3 ingredients; cover and chill 8 hours. Remove husks from corn. Grill corn, uncovered, on a lightly greased grill rack over medium heat about 10 minutes or until corn is tender, turning occasionally. Serve with herbed butter.
Yield: 6 Servings
BUTTERING UP THE CORN:
For an easy way to butter corn on the cob...get a wide-mouth jar tall enough to submerge a single ear of corn. Fill the jar 3/4 full of hot water, and pour melted butter on top of the water. The butter will
rise to the top (oil and water don't mix easily). Steam, grill or otherwise cook corn on the cob with the leaves on. When ready to butter, peel back the leaves, but don't remove them. Use the leaves as a handle, dip the corn in the jar, and as you remove it, it gets a nice coating of butter.
CORN OFF THE COB:
For an easy way to cut corn off the cob neatly, stand the shucked ear in the central tube of an angel food cake pan, then with a paring knife, cut straight down, sending the kernels into the pan below.
Red Pepper Deviled Eggs
• 6 hard-cooked eggs, peeled and halved
• 1/3 c. diced roasted red peppers
• 1 tbsp. capers
• 2 tsp. minced shallot
• 2 tsp. Dijon mustard
• 1/4 c. mayonnaise
• 2 tbsp. thinly sliced basil, divided
Remove yolks from egg halves. Place in bowl and mash with fork. Add roasted peppers, capers, shallot, mustard, mayonnaise and 1 tablespoon basil. Stir to combine.
Cut a very thin slice off the bottoms of egg white halves to prevent from rolling around on serving plate. Fill pastry bag fitted with star tip with egg yolk mixture. Pipe filling into egg whites. (You also can cut the tip from one corner of resealable plastic bag and use to pipe mixture or use teaspoon to pile mixture into egg whites.) Cover eggs with plastic wrap and chill until ready to serve. Sprinkle with remaining basil.
:D
Raspberries In Chocolate Cups
• 8 paper liners for cupcakes or muffins
• 8 oz. semisweet chocolate, coarsely chopped, or 8 oz. semisweet chocolate chips
• 2 tbsp. butter
• 1/2 tbsp. raspberry-or cherry-flavored liqueur (optional)
• 2 c. fresh raspberries
• 1/2 c. red raspberry jelly
Line muffin pans with paper baking cups. In the top of a double boiler over water hot enough to nearly simmer, heat chocolate and butter together just until melted. Remove from heat.
Working quickly, use a small brush or the back of a spoon or a small knife to spread chocolate thinly on bottom and up sides of paper liners. Set filled liners in a muffin pan to help mold the cups as the chocolate cools. Chill until firm (10 to 15 minutes in freezer or 20 to 30 minutes in refrigerator). Carefully peel off the paper liners, handling the brittle chocolate as little as possible. Place cups in a single layer on a plate or serving dish; return to refrigerator to firm for about 10 minutes.
When cups are fully firm, distribute the raspberries evenly among them.
Meanwhile, prepare a glaze by heating jelly in a small saucepan over low heat just until melted and bubbly. Stir in liqueur, if using. Carefully brush tops of berries with a little of the glaze, taking care to avoid drizzling hot glaze onto chocolate. Serve at once, or cover and return to the refrigerator for up to 1 hour before serving.
Note: The standard cupcake liners produce cups that hold about 1/4 cup each of berries or other filling. For smaller cups, use liners designed for miniature muffins or cupcakes. When applying the melted chocolate to the cupcake liners, work quickly, spreading the chocolate thinly but taking care to leave no holes or gaps.
:)
Baked grits and cornmeal
1 cup quick-cooking grits
1/2 cup cornmeal
1/3 cup butter (do not substitute)
3/4 tsp. salt
1 1/3 cups milk
3 eggs, beaten
1/4 tsp. baking powder
Cook grits per package instructions.
While warm, stir in cornmeal, butter, salt and milk.
Let cool a little, then add beaten eggs and baking powder. Pour into a greased 2-quart casserole and bake in a 350-degree oven for 1 hour and 20 minutes or until golden brown and firm. (Watch the color of the casserole as it bakes; you don't want to overbake this dish.)
Serve immediately with additional pat of butter, if desired.
-- Mississippi magazine, July/August issue, 2003
Grits souffle
8 tbls. butter (1 stick)
3 cups water
3 tsps. salt, divided
2 cups yellow (or white) grits (do not use instant grits)
3 cups milk, divided
1 tbl. sugar
2 cups grated pepper Jack cheese (8 ozs.)
1 red bell pepper, cored, seeded and diced
1 jalapeño, seeded and diced
1 cup frozen corn or kernels from 2 ears fresh corn
4 eggs, lightly beaten
1 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. red pepper, optional
1/4 tsp. hot sauce, optional
Preheat oven to 350 degrees. Butter a 4-quart soufflé dish with 2 tablespoons of butter and set aside. Bring water and 1 teaspoon salt to a boil in a medium-size saucepan. Reduce heat to medium and gradually add the grits in a slow, steady stream while whisking constantly. Cook and stir about 10 minutes, until the grits have thickened. Add 1 1/2 cups milk and cook and stir until the milk is absorbed and the grits are creamy. Remove from heat and stir in the remaining milk, the remaining butter and the sugar until well blended. Add the cheese, red bell pepper, jalapeño, corn, eggs, thyme, remaining salt, black and red peppers and hot sauce and mix well. Pour the mixture into the prepared soufflé dish and bake 45 to 55 minutes or until the souffle has risen and is firm around the edges. The center can be slightly soft. Remove from the oven and let stand 5 minutes before serving. Serve hot or warm.
Variations: Try using different types of cheese, such as Cheddar, chèvre or Swiss. Chopped scallions, onions or fresh basil can also be added for a little extra flavor, if desired.
Serves 8 to 10.
-- "The Foster's Market Cookbook" by Sara Foster
MILLTOWN MEATLOAF
1 cup diced portobello mushrooms
¼ cup diced yellow onion
1 tablespoon minced garlic
1 cup cooked wild rice
2 tablespoons olive oil
1 pound ground beef
1 pound ground pork
1 cup bread crumbs
1/3 cup ketchup
¼ cup finely chopped parsley
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
To make meatloaves: Preheat oven to 350 degrees. Saute mushrooms, onion and garlic in olive oil until tender. Add wild rice. Stir to combine. Allow mixture to cool. In large bowl, combine ground beef, pork, bread crumbs, ketchup, parsley, pepper, garlic powder, paprika and salt. Knead mixture lightly with hands, only until combined. (Note: Don't overmix.)
To bake meatloaves: Divide into 6 or 8 equal pieces. Shape each into individual loaves. Place on large baking sheet. (Note: May cover with plastic and refrigerate until ready to cook, if desired.) Bake in preheated oven for 40 minutes to 1 hour or until meat thermometer reads 165 in center of each loaf.
:D
SKIN-ON GARLIC MASHED POTATOES
4 to 6 cloves garlic
2 pounds potatoes
½ cup warmed milk
½ cup sour cream
1 teaspoon salt
¼ teaspoon coarse ground black pepper
To roast garlic: Choose garlic cloves that are attached. Cut off tips, leaving attached at base. Roast in 450-degree oven for 15 to 20 minutes or until soft. Remove dry skins. Set aside.
To cook potatoes: Scrub potatoes lightly. Cut off any black spots or large eyes. Cut into 1-inch cubes. Place in large pot. Cover potatoes with water. Salt lightly. Bring to a boil. Reduce to simmer. Cook until potatoes are fork tender. Drain potatoes. Return to pot. Add roasted garlic, milk, sour cream, salt and pepper. Mash ingredients together until combined. Serve.
Variation: Here's how to make bacon scallion mashed potatoes like the ones also served at Applebee's: Fry 5 strips of bacon until crisp. Drain on paper towel. Pour out all but 1 teaspoon bacon grease. Add 1 cup chopped scallions to pan. Saute until soft. Crumble bacon. Stir back into pan with scallions. Stir bacon and scallions into potato mixture after all other ingredients have been combined.
:D
CAJUN MEATLOAF
1 tablespoon olive oil
1 teaspoon minced garlic
¼ cup grated carrots
¼ cup diced green pepper
¼ cup diced red pepper
¼ cup diced red onion
1 tablespoon taco or fajita seasoning
2 tablespoons Cajun seasoning blend
2½ pounds ground beef
½ cup finely crumbled bread crumbs
1 egg, slightly beaten
1 teaspoon salt
1 tablespoon chile garlic pepper sauce or Tabasco sauce (see shopper's note)
To make meatloaf: Preheat oven to 350 degrees. In medium saucepan over medium heat, combine olive oil, garlic, carrots, green and red pepper and onion. Saute for 2 to 3 minutes. Remove from heat. Allow to cool. In large bowl, fold vege-tables into ground beef along with fajita seasoning, Cajun seasoning, bread crumbs, egg, salt and chile sauce. Using hands, mix until just combined.
To bake meatloaf: Pat into 10-inch round cake pan. Bake for 30 to 35 minutes or until internal thermometer is 140 degrees. Remove from oven. Cool to touch. Invert onto cooling rack. Drain off any excess fat. Return to pan. Cut into 6 or 8 equal wedges. Serve with fresh whipped potatoes.
:D
With Appologies to Jolie
Olive Salad for Muffaletto, Pasta, etc.
1/8 to ¼ cup (try less you can always add more) chopped garlic
1 lb (about 5 cups) celery - chopped / diced,
2 cups Calamata olives (pitted & drained)
2 cups black sliced olives (drained)
2 cups Spanish olives (drained)
1 jar (½ to ¾ cup) roasted red peppers (drained &cut up)
1 ½ cups (maybe a little more) extra virgin olive oil
Salt, just a little
Pepper, as much as you like
Carrot, shredded
*Chop all olives to a nice consistency in Food Processor - not too small
* Chop all garlic to a nice consistency (fine) in Food Processor
* Chop all celery (or use diced) to a nice consistency in Food Processor (not too small)Combine all ingredients together and put in jar to marinate.
Notes
Make sure you rinse & drain olives and peppers. Make sure they dry awhile so that there is no water left.
Variations
(Try Greek Olives and Sicilian Olives also)
May want to try some fresh vegetables instead of pickled. Just steam them a little. This recipe is what I use but you can vary it with different vegetables. The main thing is that you allow the vegetables and olives to be on the dry side and the fresh garlic and extra virgin olive oil gives this a great flavor.
My mother used to sprinkle some fennel seeds in hers.
It should be made to satisfy your taste.
Homemade stewed tomatoes
10 tomatoes, quartered
1 (15-oz.) can tomato sauce
1 green bell pepper, chopped
1 small onion, chopped
3 stalks celery, chopped
1/2 tsp. dried basil
1/2 tsp. dried Italian seasoning
1/4 cup Worcestershire sauce
1 tsp. black pepper
Put quartered tomatoes into slow cooker along with all other ingredients. Cook on Low for 6 to 8 hours.
Top cooked pork chops with freshly cooked tomatoes or save stewed tomatoes in refrigerator for use in recipe of choice.
Italian meatloaf
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned bread crumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup shredded provolone cheese
2 egg whites
2 cloves minced garlic
1 lb. ground round beef
1/3 cup ketchup for topping
Combine water and tomatoes in a bowl; let stand for 30 minutes or until soft. Drain tomatoes; finely chop.
Heat oven to 350 degrees. Combine the 1/2 cup ketchup, bread crumbs, onion, basil, cheese, egg whites, garlic and beef in a large bowl. Add tomatoes to mixture.
Shape meat into a 9x5-inch loaf and place on a broiler pan rack coated with cooking spray. (Line broiler pan with foil for easy cleanup.) Spread the 1/3 cup ketchup over loaf.
Bake 1 hour or until thermometer registers 160 degrees. Tent with foil; let stand 10 minutes before slicing.
Makes 12 slices.
-- Adapted from Cooking Light magazine
Nutritional analysis per slice: 132 calories, 12 grams protein, 4 grams fat (23 percent calories from fat), 1.5 grams saturated fat, 14 grams carbohydrate, 24 milligrams cholesterol, 421 milligrams sodium and 1 gram fiber.
Caramel banana cheesecake
1 cup graham cracker crumbs
1/2 cup finely chopped pecans, preferably toasted
1 1/3 cups sugar, divided
1/3 cup butter or margarine, melted
2 lbs. cream cheese, softened to room temperature
1/2 cup caramel ice cream topping, divided
1/2 tsp. cinnamon
4 eggs, at room temperature
1 cup mashed banana (about 2 ripe bananas)
2 bananas, thinly sliced for topping
Preheat oven to 350-degrees. Spray a 9- or 10-inch springform pan with vegetable cooking spray. Combine graham cracker crumbs, pecans and 1/3 cup sugar, in bowl. Mix in butter until mixture holds together. Press onto bottom and 1-inch up sides of springform pan.
Beat cream cheese until smooth, in large mixing bowl. Gradually beat in remaining 1 cup sugar until fluffy. Add 1/4 cup caramel topping and cinnamon until well combined. Add eggs, one at a time, beating well after each addition. Add mashed bananas until well blended. Pour filling into pan. Bake 60 to 70 minutes or until center is almost set. Cool on wire rack; refrigerate. Arrange banana slices over top of cheesecake. Carefully drizzle and spread remaining ¼ cup caramel topping over bananas. Chill until serving time.
Serves 12.
-- International Banana Association
Posted by tsquared on 08-31-2003 08:26 PM:
Snicker Salad
....Anyone Ever Had This??
1 small pkg. vanilla instant pudding (prepared using 1-cup milk)
1 small container whipped topping (cool-whip)
3 medium size bananas
1 small red apple
1 small green apple
3 snicker candy bars
Make pudding and let set in fridge. Also make sure cool-whip is thawed. Chop apples and candy bars. Cut up bananas.
Mix pudding and cool-whip together in large bowl. Add in apples, bananas, and snickers. Stir all together and serve!! Put in fridge if not serving right away.
This sounds pretty good. I wonder if the apples and snickers bars counteract each other??????lol
Posted by lisarae on 08-31-2003 08:42 PM:
Ive never had it with the pudding or bananas, but this is what I make:
Carmel Apple Delight
5-6 lg granny smith apples, cut into bite size pieces
1 lg container of cool whip
5-6 regular size snicker bars, cut into small pieces
best to freeze snickers a bit before cutting, makes it easier. But you just combine it all.
This is awesome! I make it for parties and get togethers. Its ALWAYS gone when I take it. It tastes just like a carmel apple though. Its soo good. The tangy of granny smith apples and the chocolate and carmel work great together.
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thank you .......