* Exported from MasterCook *
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
Sunday, June 28, 2009
Sunday, June 21, 2009
Chili Con Queso Dip
1 pound Velveeta
1 cup half and half -- or less
4 ounces green chilies
4 ounces diced pimento
3 dashes Tabasco sauce
Melt Velveeta in microwave until it becomes stir able. Using amount of half and half that gives you the consistency you desire, combine two ingredients and mix thoroughly. Add one 4 oz can of chilies and an equal amount of pimientos.
Microwave again until the mixture is hot. For a little more spice, add a dash or three of Tabasco at this point. Pour into small bowls and cover with plastic wrap and place in the refrigerator over night. Don't leave this step out. When ready to serve, take a bowl out and place into microwave, heat and stir.
Serve with tortilla chips
1 cup half and half -- or less
4 ounces green chilies
4 ounces diced pimento
3 dashes Tabasco sauce
Melt Velveeta in microwave until it becomes stir able. Using amount of half and half that gives you the consistency you desire, combine two ingredients and mix thoroughly. Add one 4 oz can of chilies and an equal amount of pimientos.
Microwave again until the mixture is hot. For a little more spice, add a dash or three of Tabasco at this point. Pour into small bowls and cover with plastic wrap and place in the refrigerator over night. Don't leave this step out. When ready to serve, take a bowl out and place into microwave, heat and stir.
Serve with tortilla chips
Saturday, June 20, 2009
Frizzled Onions
2 small onions -- very thinly sliced
2/3 cup vegetable oil
salt -- to taste
Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7 - 10 minutes. Remove with a slotted spoon to paper towels to drain, salt to taste. Onions will be soft at first and will crisp up as they cool. Repeat with remaining onions.
Note: I like to serve some of them on top of a hamburger
2/3 cup vegetable oil
salt -- to taste
Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7 - 10 minutes. Remove with a slotted spoon to paper towels to drain, salt to taste. Onions will be soft at first and will crisp up as they cool. Repeat with remaining onions.
Note: I like to serve some of them on top of a hamburger
Twenty Dollar Burger
2 pounds lean ground beef
1 tablespoon butter
1 small red onion -- diced
1 tablespoon minced garlic
3/4 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon chipotle-flavored hot sauce
2 pounds lean ground beef
Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.
Grill burgers until no longer pink in the center, about 6 minutes per side.
NOTES : The first comment I got about this burger was, 'I would pay twenty dollars for this...WOW!' I serve these on a whole wheat bun, with blue cheese and horseradish mayo.
1 tablespoon butter
1 small red onion -- diced
1 tablespoon minced garlic
3/4 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon chipotle-flavored hot sauce
2 pounds lean ground beef
Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.
Grill burgers until no longer pink in the center, about 6 minutes per side.
NOTES : The first comment I got about this burger was, 'I would pay twenty dollars for this...WOW!' I serve these on a whole wheat bun, with blue cheese and horseradish mayo.
Teriyaki onion Burgers
1 pound ground beef
1/4 cup teriyaki marinade sauce
1 can French-fried onions -- (3 ounce)
4 slices Cheddar cheese
4 hamburger buns -- split
Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.
1/4 cup teriyaki marinade sauce
1 can French-fried onions -- (3 ounce)
4 slices Cheddar cheese
4 hamburger buns -- split
Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.
Inside Out Burger
Inside Out Burger
6 slices bacon -- cut into bite size pieces
8 ounces cremini mushrooms -- cleaned and sliced
2 pounds ground chuck
1 large shallot -- diced
1 teaspoon black pepper
1 teaspoon coarse salt
2 tablespoons Worcestershire sauce
4 ounces Swiss cheese -- cubed
4 sesame seed buns
2 tablespoons oil
Preheat the oven to 400 degrees F
Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
Over medium-high heat, heat a large ovenproof skillet with oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
Remove from the oven and serve on a sesame seed bun.
NOTES : Instead of Swiss cheese, I prefer pepper jack, I also use just regular mushrooms. This makes big burgers - 1/2 pound each. This is a good basic stuffed burger recipe - use your imagination - I like green chilies, sauted onions, olives, sauerkraut...be creative.
6 slices bacon -- cut into bite size pieces
8 ounces cremini mushrooms -- cleaned and sliced
2 pounds ground chuck
1 large shallot -- diced
1 teaspoon black pepper
1 teaspoon coarse salt
2 tablespoons Worcestershire sauce
4 ounces Swiss cheese -- cubed
4 sesame seed buns
2 tablespoons oil
Preheat the oven to 400 degrees F
Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
Over medium-high heat, heat a large ovenproof skillet with oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
Remove from the oven and serve on a sesame seed bun.
NOTES : Instead of Swiss cheese, I prefer pepper jack, I also use just regular mushrooms. This makes big burgers - 1/2 pound each. This is a good basic stuffed burger recipe - use your imagination - I like green chilies, sauted onions, olives, sauerkraut...be creative.
Wednesday, June 3, 2009
Chocolate Mint Balls
1 1/2 cups evaporated milk
4 cups sugar
1/16 teaspoon salt
12 ounces semi-sweet chocolate chips
7 ounces marshmallow cream
1/2 teaspoon peppermint extract
2 cups finely chopped nuts
Stir together milk, sugar and salt in saucepan over low heat until sugar dissolves. Bring to a full boil and cook, stirring constantly 5 minutes. Remove from heat. Beat in chocolate chips, marshmallow cream and extract until smooth. Form into 1" balls and roll in nuts.
4 cups sugar
1/16 teaspoon salt
12 ounces semi-sweet chocolate chips
7 ounces marshmallow cream
1/2 teaspoon peppermint extract
2 cups finely chopped nuts
Stir together milk, sugar and salt in saucepan over low heat until sugar dissolves. Bring to a full boil and cook, stirring constantly 5 minutes. Remove from heat. Beat in chocolate chips, marshmallow cream and extract until smooth. Form into 1" balls and roll in nuts.
Double Fudge Coca-Cola Cake
1 cup coca-cola
1/2 cup oil
1/2 cup margarine
3 tablespoons baking cocoa
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
FROSTING:
1/2 Cup margarine
3 tablespoons baking cooa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans -- chopped
1 pound powdered sugar
For cake, in a saucepan bring cocoa-cola, oil, margarine and cocoa to a boil, mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
For frosting, in a saucepan combine the butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool completely before cutting.
1/2 cup oil
1/2 cup margarine
3 tablespoons baking cocoa
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
FROSTING:
1/2 Cup margarine
3 tablespoons baking cooa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans -- chopped
1 pound powdered sugar
For cake, in a saucepan bring cocoa-cola, oil, margarine and cocoa to a boil, mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
For frosting, in a saucepan combine the butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool completely before cutting.
Do-Nothing Cake
2 cups flour
1 1/2 cups sugar
2 large eggs
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 20 oz. can crushed pineapple -- undrained
TOPPING
1/2 cup butter
1/2 cup sugar
1 5 ounce can evaporated milk
1 cup chopped nuts
1 cup coconut
Put all cake ingredients into a bowl and mix with a spoon (NO MIXER). Pour into a 9 X 12 pan. Bake at 350° for 30-40 degrees or until center is done.
For topping, combine butter, sugar and milk in small saucepan. Cook 5 minutes. Add nuts and coconut. Spoon on cake while hot. Yummy!
Note: I didn't have any crushed pineapple, but had chunk instead. I drained off about a 1/2 inch of the juice and ran it through food processor to "chop up". It was somewhat chunkier than the crushed, but I think I preferred it. The recipe originally called for 2 cups sugar in the cake and 1 cup in the topping, but you don't need that much. I served with whipped topping and it was great!!
1 1/2 cups sugar
2 large eggs
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 20 oz. can crushed pineapple -- undrained
TOPPING
1/2 cup butter
1/2 cup sugar
1 5 ounce can evaporated milk
1 cup chopped nuts
1 cup coconut
Put all cake ingredients into a bowl and mix with a spoon (NO MIXER). Pour into a 9 X 12 pan. Bake at 350° for 30-40 degrees or until center is done.
For topping, combine butter, sugar and milk in small saucepan. Cook 5 minutes. Add nuts and coconut. Spoon on cake while hot. Yummy!
Note: I didn't have any crushed pineapple, but had chunk instead. I drained off about a 1/2 inch of the juice and ran it through food processor to "chop up". It was somewhat chunkier than the crushed, but I think I preferred it. The recipe originally called for 2 cups sugar in the cake and 1 cup in the topping, but you don't need that much. I served with whipped topping and it was great!!
Better Than Sex Cake
1 box yellow cake mix -- plus ingredients to prepare
1 20 ounce can crushed pineapple
1 1/3 cups sugar
1 3.4 ounce box French vanilla pudding -- plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked -- sweetened toasted coconut
Preheat oven to 350°. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
1 20 ounce can crushed pineapple
1 1/3 cups sugar
1 3.4 ounce box French vanilla pudding -- plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked -- sweetened toasted coconut
Preheat oven to 350°. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
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