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STUFFED BREAD -
recipe adapted from Monster Mama
1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted
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SALT WATER TAFFY
1 c. sugar
2/3 c. water
2 tbsp. butter
1 tsp. flavoring-Vanilla extract
3/4 c. light corn syrup
1 tbsp. cornstarch
1 tsp. salt
Food coloring of your choice
Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the sugar, water, corn syrup, and cornstarch. Cook over medium heat, stirring occasionally until candy thermometer reads 256 degrees. Remove from heat at once. Stir in desired flavoring and salt; pour into a well-buttered pan. Allow candy to cool. When candy is just cool enough so that you are able to hold it in your hands, pull taffy until it is light in color and stiff. Add food coloring if you like, now. Continue pulling until the candy is cool and is difficult to stretch. Pull into 2-inch strips, cut and wrap in strips of waxed paper, twisting ends in different directions.
Makes 1 pound candy.
Lemon Cheesecake Bars
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring (optional)
1 cup whipped cream or cool whip for top
PREHEAT oven to 350° F.
COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. BAKE for 25 minutes.
PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread whipped cream over top; refrigerate. Cut into bars. Garnish as desired.
http://www.verybestbaking.com/recipe...eesecake-Bars/
[i]Cookie Dough Fudge
Makes an 8"x 8" pan, about 16 servings
Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
1 c. mini chocolate chips
Topping:
1/2 c. creamy peanut butter
1/3 c. white chocolate chips
1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.
2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.
3. Line 8x8-inch pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
5. For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.
Special K Bars
"I got this recipe back in the 70's from a friend whom I worked with. It is a simple and delicious bar to make."
1 cup granulated sugar
1 cup Karo syrup
1 (12 ounce) jars crunchy peanut butter
6 cups Special K cereal
1 (6 ounce) packages semi-sweet chocolate chips
1 (12 ounce) packages butterscotch chips
Directions
In a large mixing bowl, mix sugar and Karo syrup; microwave on high for 3-4 minutes, or until sugar is completely dissolved. Remove after sugar is dissolved. Do not boil. This is important. Bars will be hard as concrete if mixture continues to boil.
Remove bowl from microwave; add crunchy peanut butter to the sugar mixture and stir until smooth. Stir in the Special K cereal and mix well.
Pat the mixture firmly into a lightly buttered 13X9 inch pan. Using a lightly buttered or greased piece of waxed paper works great for patting down the mixture.(To make thicker bars -- use a 9x9 pan).
In a medium bowl, combine the chocolate and butterscotch chips and microwave for about 3-4 minutes until melted; stirring once or twice during melting.
Spread over top of cereal mixture. Refrigerate just long enough to set the chips.
Remove, and cut into bars.
http://www.food.com/recipe/special-k-bars-221066
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Pickled Vegetables Recipe
Colorful & Tasty – Better Than Store Bought
No canning required.
http://thehomesteadsurvival.com/?p=2050
Mmm this lovely mixture of pickled vegetables looks so good. Virginia Willis has the recipe. I like that it has a nice mix of different veggies in it. It is a great and easy recipe because it doesn’t require canning. You just make it and then keep it in the fridge.
http://virginiawillis.wordpress.com/.../01/heartland/
http://virginiawillis.files.wordpres...g?w=750&h=1128
VIRGINIA’S PICKLED VEGETABLES
Serves 8 to 10
1 cucumber
1 red onion, halved and thinly sliced
8 cups assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans, and small okra
6 cups distilled white vinegar
2 cup sugar
¾ cup kosher salt
1 large garlic clove, cut into slivers
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon white peppercorns
4 small red peppers
Prepare an ice-water bath by filling a large bowl with ice and water. Remove alternating stripes of peel from the cucumbers. Set aside.
Bring a large pot of salted water to a rolling boil over high heat. Fill a large bowl with ice and water and set aside. Place the 8 cups of vegetables in the boiling water and let cook until vibrant in color but still firm, 1-2 minutes. Drain the vegetables well in a colander, and then set the colander with the vegetables in the ice-water bath (to set the color and stop the cooking), making sure the vegetables are submerged. Drain well. Set aside.
Place ½ the red onion, garlic, mustard seeds, coriander seeds, and peppercorns in the bottom of a large sealable bowl or jar. Transfer the blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining ½ onion, cucumber, and peppers.
Combine vinegar, sugar, and salt in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and spices. Depending on the size container and the size of the vegetables you may not use all of the vinegar. Allow the mixture to cool to room temperature. Cover or seal and store refrigerated, stirring occasionally, for at least 48 hours. Serve well-chilled.
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TWO INGREDIENTS - LEMON BAR CAKE
Oh yeah you read that right - only Two simple ingredients to make these melt in your mouth lemon squares! It's like you cut your self a slice right out of the middle of the pie!
Ingredients:
1 box angel food cake mix ( your choice of brand, I use Betty Crocker)
2 cans lemon pie filling (21 oz each) (I prefer Comstock, but again its your choice)
Directions:
Mix dry cake mix and cans of pie filling together in large bowl.
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
NOTE: I baked this cake several times for the full 25 minutes but it never did brown on top, so don't worry if your's is the same. Don't over bake it.
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PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
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Not Southern Comfort Red Velvet
Servings: 12
Hands-On Time: 60 minutes
Total Time: 180 minutes
Updated red velvet cake recipe using the Duncan Hines Red Velvet Mix. This has the characteristics of a pound cake and a richer chocolate flavor. It is carve able for shaped cakes. The frosting was one my mother often used and was the one used most often here on red velvet cakes. The icing was from the Sun Telegraph Newspaper in Pittsburgh and appeared in a regular cooking column in the fifties.
Ingredients
•Duncan Hines Red Velvet Cake Mix
•Instant Chocolate or Chocolate fudge instant Pudding Mix- 4 serving size
•1 1/4 Cups Water
•1/2 cup oil
•4 eggs
•Baker's Frosting
•3 T flour
•1 cup milk (whole or fortified skim)
•1/2 cup butter
•1/2 cup butter flavored shortening
•1 pinch salt
•1 cup granulated sugar
•1 T vanilla
Baking Instructions
Place first five ingredients in your mixer bowl and blend till wet spots are gone.
Turn mixer to medium and continue to beat for 2 minutes. Pour into 9" pans that are greased and floured.
Bake at 350* for approx. 25 minutes or until set and sides begin to pull away from pan edge.
Let cool for just 10 minutes and then put out on rack to cool completely.
While cake is baking combine flour and milk in a small sauce pan using a whisk or hand blender.
Place an low to medium heat and stir until mixture thickens.
Remove from heat and scrap down edges and then place a sheet of plastic wrap over the top and put in fridge to chill thoroughly.
When everything is cool, combine milk paste and shortening and salt.
Beat until completely combined.
.Add sugar and beat on high for 2 full minutes. If using a hand mixer it may take quite a while longer.
Add vanilla and beat to combine.
Frost the cake.
You can change the flavoring and for a great milk chocolate frosting add one melted and cooled bar of unsweetened baking chocolate, just before the sugar
http://m.duncanhines.com/recipes/cak...ort-red-velvet
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Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped (optional)
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream (or greek yogurt)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Better yet...skip the chips...add some dill, some chicken breast and wrap in a lettuce leaf for a great lunch ... oh and yes maybe add some avocado
Share this to your wall and you'll always know where to find it: www.facebook.com/wrapsbykimberly
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Chicago Public School Peanut Butter Cookies
Makes 9 dozen cookies
1 1/4 pound (5 sticks) butter, softened
2 1/2 cups granulated sugar
1 3/4 cups brown sugar, packed
1 pound peanut butter
3 eggs
5 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
Heat oven to 375 degrees F.
In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.
In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended.
Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4 inch thick.
Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.
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Dunkaroo Dip
1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake - you need just the mix)
2 cups plain yogurt
1/2 container of cool whip.
Serve with animal crackers or graham crackers.
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https://fbcdn-sphotos-g-a.akamaihd.n...19134243_n.jpg
This crock pot cheesecake tastes just divine and it's so easy breezy to make! Thanks for sharing Paws & Claws Adoption :)
Ingredients
3 - 8oz Packages of Philade...lphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Instructions
Allow Cream Cheese to get to room temperature.
Open cream cheese and place in large bowl.
Add Sugar.
Mix until sugar and cream cheese are well blended.
Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
In a separate bowl, add graham cracker crumbs and melted butter.
Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
Add the graham cracker crumbs mixture to the bottom of the pan.
With a spoon, pat the graham crackers out til you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides.
Let cool for 30m to 1h.
Remove and let set in the refrigerator for at least 1 hour.
Serve.
Source: http://tinyurl.com/6ony9w3
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Chicken and Dumpling Casserole
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
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Jalapeño Popper Dip ~ everyone will ask for your recipe!
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly
serve with crackers or tortilla chips
