1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons cocoa
1 1/2 cups all-purpose flour
1 cup chocolate chips
Pour the boiling water over the chopped dates and soda in a small bowl. Mix and cool. Cream the sugar and shortening. Add the eggs, vanilla, salt and cocoa. Then add the flour alternately with the date mixture and beat well. Spread in a greased 9" X 13" pan and sprinkle chocolate chips on top. Bake at 350° for 30 - 35 minutes. Cut into bars when thoroughly cooled
NOTES : The friend that gave me this recipe said that every time she served it, her guests telephoned the next day for the recipe!
Sunday, May 30, 2010
Saturday, May 29, 2010
Crab Stuffed Chicken Breasts
8 tablespoons butter or margarine -- divided
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup chopped onions
12 ounces crabmeat
8 ounces mushroom stems and pieces -- drained
2/3 cup crushed saltines -- (about 20)
4 tablespoons minced fresh parsley
1 teaspoon salt
dash pepper
8 boneless skinless chicken breast
8 ounces shredded Swiss cheese
1 teaspoon paprika
In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bringing to a boil; boil and stir for 2 minutes. Remove from heat; sset aside. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley , salt, pepper and 2 tablespoons of the white sauce, heat through. Flatten chicken to 1/4 inch thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-imch square pan. Top with remaining white sauce. Cover and bake at 350° got 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake uncovered 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup chopped onions
12 ounces crabmeat
8 ounces mushroom stems and pieces -- drained
2/3 cup crushed saltines -- (about 20)
4 tablespoons minced fresh parsley
1 teaspoon salt
dash pepper
8 boneless skinless chicken breast
8 ounces shredded Swiss cheese
1 teaspoon paprika
In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bringing to a boil; boil and stir for 2 minutes. Remove from heat; sset aside. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley , salt, pepper and 2 tablespoons of the white sauce, heat through. Flatten chicken to 1/4 inch thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-imch square pan. Top with remaining white sauce. Cover and bake at 350° got 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake uncovered 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.
Lemon Meringue Pie in Microwave
1 1/2 cups sugar
pinch salt
3 tablespoons cornstarch
1 1/2 cups water
1/3 cup water
4 large eggs -- separated and yolks beaten
1 each grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon butter
1 9-inch pre-baked pie crust
1/2 teaspoon cream of tartar
For the filling, in a 2-quart microwavable bowl, stir together 1 1/2 cup sugar, the salt and 1 1/2 cups water. heat to a boil in the microwave. Remove from the heat. Mix cornstartch with the 1/3 cup water to make a smooth paste. Gradually stir into boiling sugar mixture, return to microwave and cook, stirring until mixture is thickened and clear. Mix lemon juice with the egg yolks . Gradually stir into thickened mixture. Cook for a minute more or until mixture comes back to a boil. Stir in the lemon zest, and butter. Turn the filling into the pie crust.
For the meringue, Preheat oven to 350°. In a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy. Add a scant 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread meringue on top of filling, being careful to seal all the edges against the crust. Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature away from drafts. Then refrigerate.
NOTES : I always make this type of pie in the microwave. It doesn't take as long and it won't burn.
pinch salt
3 tablespoons cornstarch
1 1/2 cups water
1/3 cup water
4 large eggs -- separated and yolks beaten
1 each grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon butter
1 9-inch pre-baked pie crust
1/2 teaspoon cream of tartar
For the filling, in a 2-quart microwavable bowl, stir together 1 1/2 cup sugar, the salt and 1 1/2 cups water. heat to a boil in the microwave. Remove from the heat. Mix cornstartch with the 1/3 cup water to make a smooth paste. Gradually stir into boiling sugar mixture, return to microwave and cook, stirring until mixture is thickened and clear. Mix lemon juice with the egg yolks . Gradually stir into thickened mixture. Cook for a minute more or until mixture comes back to a boil. Stir in the lemon zest, and butter. Turn the filling into the pie crust.
For the meringue, Preheat oven to 350°. In a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy. Add a scant 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread meringue on top of filling, being careful to seal all the edges against the crust. Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature away from drafts. Then refrigerate.
NOTES : I always make this type of pie in the microwave. It doesn't take as long and it won't burn.
Tuesday, May 18, 2010
World's Best Chili
2 pounds ground beef chuck
1 pound bulk Italian sausage -- Hot
3 15 ounce cans chili beans in spicy sauce
1 15 ounce can chili beans -- ( Kidney), rinsed & drained
2 28 ounce cans diced tomatoes with juice
1 6 ounce can tomato paste
1 large yellow onion -- chopped
3 stalks celery -- chopped
1 medium green bell pepper -- seeded and chopped
1 medium red bell pepper -- seeded and chopped
2 whole green chile peppers -- seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire Sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black Pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 bag corn chips (Fritos®) -- (10.5 ounce)
1 8 ounce package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
NOTES : I won a chili cook-off with this recipe - it is wonderful!!!
1 pound bulk Italian sausage -- Hot
3 15 ounce cans chili beans in spicy sauce
1 15 ounce can chili beans -- ( Kidney), rinsed & drained
2 28 ounce cans diced tomatoes with juice
1 6 ounce can tomato paste
1 large yellow onion -- chopped
3 stalks celery -- chopped
1 medium green bell pepper -- seeded and chopped
1 medium red bell pepper -- seeded and chopped
2 whole green chile peppers -- seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire Sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black Pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 bag corn chips (Fritos®) -- (10.5 ounce)
1 8 ounce package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
NOTES : I won a chili cook-off with this recipe - it is wonderful!!!
Bacon Wrapped Chicken
6 each boneless skinless chicken breast
8 ounces whipped cream cheese w/onion & chives
1 tablespoon butter -- cubed
salt to taste
6 pieces bacon
Flatten chick to 1/2" thickness. Spread 3 tablespoons cream cheese over each breast. Dot with butter and sprinkle with salt; roll up. Wrap each breast with a bacon strip. Place, seam side down, in a greased 9 X 13 pan. Bake uncovered at 400° for 35 to 40 minutes or until juices run clear. Broil 6" from the heat for 5 minutes or until bacon appears crisp.
NOTES : This is pretty to serve and has a really good taste. if you don't use all the whipped cream cheese, use it up on a bagel.
8 ounces whipped cream cheese w/onion & chives
1 tablespoon butter -- cubed
salt to taste
6 pieces bacon
Flatten chick to 1/2" thickness. Spread 3 tablespoons cream cheese over each breast. Dot with butter and sprinkle with salt; roll up. Wrap each breast with a bacon strip. Place, seam side down, in a greased 9 X 13 pan. Bake uncovered at 400° for 35 to 40 minutes or until juices run clear. Broil 6" from the heat for 5 minutes or until bacon appears crisp.
NOTES : This is pretty to serve and has a really good taste. if you don't use all the whipped cream cheese, use it up on a bagel.
Easy Chocolate Truffles
12 ounces chocolate chips
8 ounces cream cheese -- softened
3 cups powdered sugar -- sifted
1 tablespoon coffee liqueur (or flavoring)
1 tablespoon orange liqueur (or flavoring)
1 tablespoon almond liqueur (or flavoring)
finely chopped nuts
unsweetened cocoa
flaked coconut
candy sprinkles
In a large microwave-safe bowl, melt chocolate on HIGH for 2 minute (stirring halfway through heating time). Stir until chocolate is completely melted.
In another large bowl, beat cream cheese until smooth. Gradually beat in sugar until well blended. Divide mixture into thirds. Add 1 flavoring or liqueur to each third. Mix each batch well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in either nuts, cocoa, coconut, or sprinkles. Store in tightly covered container in the refrigerator.
8 ounces cream cheese -- softened
3 cups powdered sugar -- sifted
1 tablespoon coffee liqueur (or flavoring)
1 tablespoon orange liqueur (or flavoring)
1 tablespoon almond liqueur (or flavoring)
finely chopped nuts
unsweetened cocoa
flaked coconut
candy sprinkles
In a large microwave-safe bowl, melt chocolate on HIGH for 2 minute (stirring halfway through heating time). Stir until chocolate is completely melted.
In another large bowl, beat cream cheese until smooth. Gradually beat in sugar until well blended. Divide mixture into thirds. Add 1 flavoring or liqueur to each third. Mix each batch well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in either nuts, cocoa, coconut, or sprinkles. Store in tightly covered container in the refrigerator.
Aunt Lela's Candy
1 can sweetened condensed milk
1 cup butter -- melted
2 cups powdered sugar
1 cup coconut
1 tablespoon vanilla
dipping chocolate
Mix the condensed milk and the melted butter together. Add powdered sugar and mix well. Work in the coconut (Aunt Lela uses as much as she can get in, usually slightly more than a cup) and add the vanilla flavoring. Form into small balls and let set to "crust" before dipping in chocolate.
NOTES : We usually make this up and separate it into small batches and add various flavorings (maple and walnuts, mint and green food coloring) Just use your imagination. This keeps a long time when tightly covered and refrigerated.
1 cup butter -- melted
2 cups powdered sugar
1 cup coconut
1 tablespoon vanilla
dipping chocolate
Mix the condensed milk and the melted butter together. Add powdered sugar and mix well. Work in the coconut (Aunt Lela uses as much as she can get in, usually slightly more than a cup) and add the vanilla flavoring. Form into small balls and let set to "crust" before dipping in chocolate.
NOTES : We usually make this up and separate it into small batches and add various flavorings (maple and walnuts, mint and green food coloring) Just use your imagination. This keeps a long time when tightly covered and refrigerated.
Subscribe to:
Posts (Atom)
