Cereal S'mores Bars
INGREDIENTS
3 cups Cocoa Puffs® cereal
3 cups Golden Grahams® cereal
1 cup peanuts
1/2 cup peanut butter
1 bag (10.5 oz) miniature marshmallows
2 tablespoons milk
DIRECTIONS
1. Spray bottom and sides of 13x9-inch pan with cooking spray or grease with shortening. In large bowl, mix both cereals and peanuts.
2. In 3-quart saucepan, heat peanut butter, marshmallows and milk over low heat, stirring occasionally, until peanut butter and marshmallows are melted and mixture is smooth.
3. Pour peanut butter mixture over cereal mixture; stir to coat well. Press mixture in greased pan. Cool at least 30 minutes before serving. Cut into bars.
3 cups Cocoa Puffs® cereal
3 cups Golden Grahams® cereal
1 cup peanuts
1/2 cup peanut butter
1 bag (10.5 oz) miniature marshmallows
2 tablespoons milk
DIRECTIONS
1. Spray bottom and sides of 13x9-inch pan with cooking spray or grease with shortening. In large bowl, mix both cereals and peanuts.
2. In 3-quart saucepan, heat peanut butter, marshmallows and milk over low heat, stirring occasionally, until peanut butter and marshmallows are melted and mixture is smooth.
3. Pour peanut butter mixture over cereal mixture; stir to coat well. Press mixture in greased pan. Cool at least 30 minutes before serving. Cut into bars.
Slow Cook Jambalaya
Slow Cook Jambalaya
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice
Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except
shrimp & rice. Cover & cook on low 9−10 hours. Turn slow cooker on high,
add cooked shrimp & cooked rice. Cover; cook on high 20−30 minutes.
Sweet & Sour Chicken
Sweet & Sour Chicken
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1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick−cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
Rice, hot cooked
Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken on top of vegetables. Combine all other ingredients except rice
in a small bowl. Pour over chicken. Cover crockpot and turn to low and
cook for 8−10 hours. Before serving make rice. Serve over rice. Leftovers
can be reheated in microwave.
Fudgiest Brownies
Fudgiest Brownies
Serving Size : 12
Preparation Time :0:45
1/2 cup butter
3 ounces baking chocolate
2 eggs -- well beaten
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts -- chopped (optional)
2 cups brown sugar
Melt butter and chocolate in top of double boiler. Cool slightly. Beat in remaining
ingredients by hand. Pour into greased a 8" x 12" pan. Bake at 350 degrees until
set, or about 30 minutes.
Chocolate Cherry Tarts
Chocolate Cherry Tarts
Serving Size : 24
Preparation Time :1:00
2 tablespoons butter
1/2 cup sugar
1 square baking chocolate -- melted
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese
1/2 cup sugar
1 egg
1/2 cup maraschino cherries -- finely chopped
24 maraschino cherry halves
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat
well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to
1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie
cutter and place in buttered tartlet pans or shallow muffin tins.
Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1
tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove
from oven, top with cherry half. Chill.
Yield: approximately 2 dozen tarts.
Portuguese Apple Fritters
|
3 large Golden Delicious apples |
2 large eggs | |
| 3/4 cups sugar | 1 3/4 cups all-purpose flour | |
| 1/4 cup anise liqueur, such as Anisette or ouzo | 1 1/2 tsp baking powder | |
| 2 tbsp fresh lemon juice | 1/4 tsp ground cinnamon | |
| 2/3 cup milk | vegetable oil, for deep-frying | |
| 1/3 cup plus 1 tbsp olive oil | confectioner's sugar, for dusting |
-
1
Peel, core, and thinly slice the apples
into rounds about ... in (4mm) thick. Toss the apples, 1/4 cup of the
sugar, the liqueur, and lemon juice in a bowl. Let stand for 30 minutes.
-
2
Meanwhile, whisk the remaining 1/2 cup
sugar, milk, oil, and eggs together in a bowl. Sift in the flour,
baking powder, and cinnamon and stir until smooth. Set aside for 30
minutes.
-
3
Pour enough oil to come halfway up the
sides of a large skillet and heat over high heat to 350°F (180°C). In
batches, dip the drained apple slices in the batter. Deep-fry about 3
minutes, until golden brown. Using a slotted spoon, transfer to paper
towels to drain. Serve warm, dusted with confectioner’s sugar.
Chili Recipe
Chili Recipe
Ingredients:
- 2 pounds of ground beef
- 1 1/2 onions, diced
- 1 1/2 green pepper, diced
- 1/2 to 1 hot chili pepper (jalapeno, habanero, or Serrano), seeded and finely chopped
- 2 garlic cloves, minced
- 2 16-ounce cans of Italian-style tomatoes
- 2 16-ounce cans of kidney beans, drained
- 1 10-ounce can of diced tomatoes and chilies
- 1 6-ounce can of tomato paste
- 1 cup of water
- 1 Tablespoon of salt
- 1 teaspoon of pepper
- 1 whole cloves
- 1 bay leaf
- 2 Tablespoons of chili powder
Directions:
- Brown the meat, onions, and peppers on the stove, then drain.
- Combine the remaining ingredients in the crock-pot, and add the meat, onions, and peppers. Stir well.
- Cover and cook on low for a minimum of 4 hours. But as the top
chefs on TV taught us last week, the longer you simmer your chili, the
more flavor it will have.
- Optional toppings for your chili could include sour cream, shredded
cheese, sliced jalapeños, and crackers, tortilla chips, or cornbread.
Buttermilk-Blueberry Breakfast Cake
**Buttermilk-Blueberry Breakfast Cake**
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.
Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Chocolate Chip Lava Cookies
** Chocolate Chip Lava Cookies **
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)
1. Preheat oven to 350 degrees F. Spray a standard size muffin tin
with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and
seal shut. Lay the Ziploc bag flat in the microwave, spreading out the
chocolate chips in a single layer. Microwave for 30 seconds. Remove bag
and flip, microwaving for an additional 10-15 seconds until all the
chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light
and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well
combined. Meanwhile, in a separate bowl, whisk together the flour, salt,
and baking soda. Add to the wet ingredients and beat on low speed until
just combined. Add the remaining chocolate chips (1 cup) and stir to
combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it
out a bit, and place in the bottom of the muffin tin. Repeat for a
total of 10 cookies. Cut a small tip in the corner of the Ziploc bag,
and gently squeeze a layer of chocolate over the cookie. Scoop and
flatten the remaining dough and place on top of the chocolate layer.
Bake at 350 for 15-20 minutes, until the edges are just browned. As soon
as they come out of the oven, run a knife around the edges to make for
easy removing later. Cool completely before removing from the muffin
tin, running a knife around the edge to help loosen.
Thai Pizza
ingredients:
1 Pizza Dough Shell (uncooked)
Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste
Preheat oven to 450F.
Mix sauce ingredients together. Spread sauce evenly over crust.
Top with shrimp and onions, then cheese. Bake until cheese begins
to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and
serve.
Calamari Imbottiti
 |
| Calamari Imbottiti |
Calamari Imbottiti
Calamari Imbottiti
ingredient :
8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic
Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.
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