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Post by April B. on Dec 20, 2003 12:09:23 GMT -6
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Post by April B. on Dec 19, 2003 12:58:22 GMT -6
This very easy Cherry Cheese Cake Angel Food Cake 1 small package vanilla pudding mix 1 3oz. package cream cheese 1 can cherry pie filling Layer slices of angel food cake in bottom of pan or glass dish. Mix pudding as directed on package. Mix cream cheese in pudding. Spread on top on angel food cake then cover with can of cherry pie filling. Refrigerate for 4 + hours. Serve cold.
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Post by April B. on Dec 19, 2003 12:56:01 GMT -6
There are some under (Cream Cheese Recipes) on this site here is one of mine I hope this helps THE ULTIMATE CHEESECAKE Yield: 16 servings Crust: 2 1/2 c graham cracker crumbs 1/2 c butter or margarine, melted 1/2 c sugar Filling 5 pk (8 oz size) cream cheese at room temperature 1 1/4 c sugar 3 T all-purpose flour 2 t grated lemon zest 1 1/2 t grated orange zest 1/4 t vanilla extract 5 lg eggs 2 egg yolks 1/4 c heavy cream 1/4 c sour cream 1 pk (10 oz) frozen raspberries in light syrup, thawed 2 t cornstarch 1 pk (10 oz) frozen peach slices 1/4 c sugar 1 kiwifruit, peeled & sliced 1 ripe peach, peeled & sliced 1/4 c fresh raspberries Preheat oven to 375F. Make crust: In medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Pour into 10" springform pan. With fork, press mixture evenly over bottom and up side of pan. Bake 5 minutes or until golden brown. Cool on wire rack. Increase oven temperature to 450F. Make filling: In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250F. Bake 1 hour longer or until center is set but not firm. Remove to rack; cool 2 hours. With back of spoon, spread sour cream evenly over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight. In food processor, puree raspberries with their syrup; pour through sieve placed over medium sized saucepan. Discard seeds. Mix cornstarch with puree until blended. Bring to boiling, stirring constantly; simmer 1 minute or until sauce is thickened and clear. Pour raspberry sauce into small bowl. Cover and refrigerate until cold. In clean food processor, puree peach slices with 1/4 cup sugar until blended; pour into small bowl; set aside. Remove cake from pan; place on serving dish. Spoon raspberry sauce over sour cream, covering half of surface. Spread peach puree on other half. Arrange kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree. Add whole raspberries as desired. Cut cake into wedges to serve. Pass remaining raspberry sauce and peach puree. Variation: Add variety to recipes that call for graham cracker crusts by mixing in the flavor of your favorite cookie. In any graham cracker crust regipe, use halt graham cracker crumbs and half chocolate, vanilla or shortbread cookie crumbs for an interesting version of an old favorite.
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Post by April B. on Dec 19, 2003 12:34:26 GMT -6
I believe that Jiffy makes a dry frosting mix But if you cant find it, mybe she would like to try this recipe
Chocolate Covered Peanuts
6 oz Chocolate Chips; Semi-Sweet 1/4 c Light Corn Syrup; Karo 1 tb Water 2 c Peanuts; Salted
Combine the chocolate pieces, corn syrup, and water in a double boiler top. Place over hot water and stir until melted. Remove from the heat and stir in the peanuts stirring until well coated. Drop the mixture by teaspoonfuls onto waxed paper lined baking sheets. Cover with aluminum foil and chill in the refrigerator until firm.
Makes about 36 pieces
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Post by April B. on Dec 23, 2003 12:29:53 GMT -6
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Post by April B. on Dec 20, 2003 11:14:31 GMT -6
Thank You
I have one more for you I hope this helps
COCA-COLA HAM
1 (6 pound) ham Brown sugar 1 (12 ounce) can Coca-Cola
Preheat oven to 325 degrees F.
Score top of ham. Place in oven just until hot. Remove from oven and cut skin off ham. Pack outside of ham well with brown sugar about 1/4-inch thick.
Pour Coca-Cola in bottom of pan. Do not pour over ham.
Place ham in oven and let top of ham cook dry for about 10 minutes. Remove and baste.
Continue cooking ham, uncovered, for 1 hour, basting every 10 minutes. Take ham out of oven and baste occasionally as it cools. ;D
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Post by April B. on Dec 19, 2003 12:09:11 GMT -6
From Marilynn (chief_cook)
Ham Basted With Coke
1 ham 1-1/2 cups brown sugar 2 teaspoons dry mustard 1/2 cup dry bread crumbs, very fine 12 ounces Coke cloves
Cook your ham according to package directions until it reaches an internal temperature of 160° for a "cook before eating ham" or 140°<br>for a "ready to eat ham." When cool enough to handle, pull off the skin, cover the top of the ham with a mixture of the brown sugar, dry mustard and bread crumbs. Score the ham, stud with cloves, pour the Coke around the ham, cover and bake at 400° for approximately 35 minutes, basting from time to to time with the liquid. When it is done, let it sit about 30 minutes before carving. If it is to be served cold later, cover with waxed paper and refrigerate. Cold ham slices better than hot. A 15 pound ham should serve about 30 people.
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I found this in the pork secton It is By Marilynn (chief_cook)
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Post by April B. on Dec 22, 2003 15:03:47 GMT -6
This might be what you are looking for Check out the link below. www.cooks.com/rec/doc/0,1643,157174-224193,00.html or this one www.cooks.com/rec/doc/0,1643,157175-226193,00.html These recipes are copyrighted so I could only give you the link be Blessed April B.
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Post by April B. on Dec 19, 2003 12:02:25 GMT -6
Tomato Soup Sloppy Joes 6 servings 1 pound ground beef 1 can tomato soup 1/4 cup water 2 teaspoons Worcestershire sauce 1/8 teaspoon pepper 6 hamburger buns Brown the ground beef in a large skillet until cooked through. Drain well. Add tomato soup, water, Worcestershire sauce, and pepper to skillet. Stir well to combine. Heat until bubbly. Serve on buns Sloppy Joes 4 servings 1 pound lean ground beef 1 teaspoon prepared or fresh minced garlic 1 can (10-3/4 ounces) tomato soup or tomato bisque, undiluted 1/2 cup picante sauce 1/4 teaspoon salt 1/2 cup sliced green onions 4 hambuger buns, lightly toasted 8 thin slices Monterey Jack, Pepper Jack cheese or chedder Crumble meat into a large deep skillet; add garlic. Cook over medium heat until meat is no longer pink, stirring occasionally. Pour off drippings. Add soup, picante sauce and salt; simmer uncovered 8 minutes, stirring occasionally. Stir in green onions; serve over split Buns topped with cheese. Sloppy Joes 3 lb. ground beef 1 medium onion, finely chopped 1 cup finely chopped celery 1- 10 3/4 oz. can tomato soup, undiluted 1 cup catsup 1 tsp. salt 1/8 tsp. pepper 8 hamburger buns, halved shredded cheddar cheese Brown meat in a large skillet. Add onion and celery; cook until tender. Drain offdrippings. Stir in tomato soup, catsup, salt and pepper; simmer 30 minutes. Spoon over warm bun halves, and sprinkle with cheese. Yield: 16 servings. Prepare ahead of time, and pull out later for a quick, easy meal.
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Post by April B. on Dec 19, 2003 15:30:35 GMT -6
RIO CARNIVAL EMPANADAS (Tiny chicken pastries) Pastry: Filling: 4 cups flour 3 chicken breasts 1 tbsp unsalted butter Half cup cooked peas 1 cup shortening or marg 10 green olives, chopped 2 eggs 1 clove garlic, crushed 1 egg yolk 1 tblsp olive oil 2 teasp salt 2 tbsp tomato puree 1 and a half cup ice- cold water 3 tbsp flour Half tsp cayenne pepper Salt and pepper to taste Beaten egg yolk for glaze Put the flour in a bowl and make a well in the middle. Put the butter, shortening, eggs, salt and 1 cup of water into the well, and mix well. Squeeze the mixture through your fingers until you have a paste, then gradually stir in the flour and bring together to a dough consistency with your hands, adding water little by little as necessary until you have a soft dough. Set dough aside for 30 minutes while you make the filling. Heat the olive oil in a large pan and add the onion and garlic. Cook until soft but not brown. Add the chicken and seasonings (not the cayenne pepper), and enough water to just cover the rest of the ingredients. Bring to the boil, then reduce the heat and simmer until the chicken is cooked through. Take the pan off the stove Remove the chicken from the pan and shred in a food processor or with your hands. Put the chicken back into a bowl and stir in the peas, flour, olives and cayenne pepper and the remaining juices in the pan. You should now have a soft, squidgy filling. Take small balls of pastry - about the size of a marble - and line small dishes with it, so it just reaches over the top of the mould. Then spoon some filling into each mould. Roll out the rest of the dough and cut out little pie tops to go over each mould. Seal by pinching together top and bottom pieces of pastry and sealing with a fork if necessary, then brush with the egg yolk glaze and bake for approx 30 mins in a medium-hot oven. If this is not it try this recipe at this link www.caribbeanavenue.com/kitchen/recipes/pelau023.shtml
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Post by April B. on Dec 20, 2003 12:18:25 GMT -6
Hope this helps Herbal Balsamic Vinegarette Makes 3/4 cup 1 Egg Yolk 1 Garlic Clove (minced) 3 tbsp. Balsamic Vinegar 1/2 cup Extra Virgin Olive Oil 1/2 tsp. Black Pepper (ground) 1/2 tsp. Kosher Salt 1 tbsp. Parsley (chopped) 1 tbsp. Basil (chopped) 1 tsp. Thyme (chopped) Méthode: Whisk egg yolk, garlic and vinegar in a bowl until combined. Slowly add olive oil to form a emulsification. Now add fresh herbs, salt & pepper while whisking. Refrigerate until needed. This one I sometimes use Balsamic Vinegarette 6 Tbsp Balsamic vinegar 2 Tbsp Lemon Juice 2 tsp. Dijon Mustard 2 tsp. Fine diced Red Onion 2 tsp. Sugar 2 tsp. Worcestershire 9 Tbsp Olive Oil 3 Tbsp Salad Oil Mix all ingredients and let set until time to use.
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Post by April B. on Dec 22, 2003 15:12:06 GMT -6
Grilled Shrimp with Orange-Honey Sauce
These shrimp are basted with a sweet and sour sauce. The sauce is also excellent on pork and fish.
1 pound shrimp 1 teaspoon lemon pepper 1/2 cup prepared mustard 2 tablespoons honey 2 tablespoons orange juice 1 tablespoon Worcestershire sauce
1. Leave the shell on shrimp and cut lengthwise to the tail through the shell; devein. Place shell side down on a low to medium grill. Cook about 5 to 7 minutes, or until done. Sprinkle with lemon pepper. 2. Combine mustard, honey, orange juice and Worcestershire sauce in a small bowl. Baste shrimp with mixture. Season with salt and pepper to taste and serve with remaining sauce.
Makes 4 servings.
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Post by April B. on Dec 19, 2003 15:40:08 GMT -6
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Post by April B. on Dec 19, 2003 15:44:57 GMT -6
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Post by April B. on Dec 19, 2003 11:23:47 GMT -6
Sugar Free Chocolate Fudge 2 packages (8 oz. each) cram cheese, softened 2 squares(1 oz. each) unsweetened chocolate, melted and cooled 24 packets artifical sweetener(equivalent to 1 c. sugar) 1 teaspoon vanilla extract 1/2 c. chopped pecans In a small bowl beat the softened cream cheese, choclate, sweetner and vanilla until smooth; stir in the pecans. Pour into an 8 inch foil lined baking pan. Cut into 16 squares. Serve chilled. Mutrition info: Serving size: 1 piece. Exchanges 3 fat, carbohydrates: 5 grams, calories 147, protein 3 gm, fat 14 gm, cholesterol 31 mg. Note:You could probably use reduced fat or fat free cream cheese to cut down on the fat c.ount
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Post by April B. on Dec 19, 2003 11:19:03 GMT -6
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Post by April B. on Dec 19, 2003 11:04:20 GMT -6
Layered Custard Bars Recipe 1 cup flour 1/8 tsp salt 8 tbsp butter, cold 2 tbsp liqueur, almond 16 oz peaches, canned, no sugar 2 eggs 1/2 cup pourable fruit, peach 1 tbsp butter, nelted 1/4 cup almonds, sliced 1/4 tsp cinnamon, ground For pourable fruit, you may substitute 6 tb peach fruit spread combined with 2 tb warm water. If almond liqueur is unavailable, you may substitute 2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to 350. Combine flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add liqueur; mix well. Press dough evenly onto bottom of 8" square baking pan. Bake 15 minutes, until set. Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first. Combine eggs and pourable fruit; mix until well blended. Pour evenly over peaches; set aside. Melt butter; add almonds and cinnamon and mix lightly. Sprinkle almond mixture evenly over egg mixture. Bake 20-25 minutes, until almonds are golden brown and custard is set. Cool completely on wire rack. Cut into bars. Serve at room temperature or chilled. Refrigerate leftover bars. Servings: 12
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Post by April B. on Dec 19, 2003 11:01:27 GMT -6
Chocolate Truffles
Ingredients
1 oz unsweetened chocolate 4 tsp low fat cream cheese 1/4 cup graham cracker crumbs 4 tsp powdered sugar substitute 1 tbsp ground almonds
Directions
Melt chocolate in small bowl over pan of hot water; remove from heat. Beat in cream cheese. Add graham cracker crumbs and sweetener; mix well.
Refrigerate until chilled. Form into nine small balls. Roll in ground almonds to coat. Store in cool place. Serve at room temperature. Makes 9 truffles (4 1/2 servings)
Each serving 2 truffles, 80 calories 6 g carbohydrate, 2 g protein, 6 g total fat 1 Fruit Choice, 1 Fat
Servings: 5
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Post by April B. on Dec 19, 2003 15:23:33 GMT -6
Cajun Barbeque Shrimp Serving 1 2 fluid ounces Cajun barbecue butter -- See Recipe 7 large shrimp -- peeled & deveined 1 fluid ounce beer 1 fluid ounce chicken bouillon 1 ounce unsalted butter See recipe for "Cajun Barbeque Butter" Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat. Add the shrimp and sauté until they begin to turn pink. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake the pan to melt and incorporate the butter. Pour the shrimp and butter into a calamari dish and serve hot. Note: For ease of preparation, mix the beer and chicken bouillon together. Cajun Barbeque Butter Yield: 12 Servings 1 1/2 lb unsalted butter -- softened 1 tb cayenne 1 tb black pepper 2 ts salt 1 tb crushed red pepper 1 tb dried thyme 1 tb dried basil 1 ts dried oregano 1 1/2 oz fresh garlic -- minced 2 tb worcestershire sauce Whip butter until smooth. Add remaining ingredients and blend completely. Put into a storage container and chill until needed.
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Post by April B. on Dec 19, 2003 15:57:19 GMT -6
Check this link out christmas.allrecipes.com/AZ/PepperJelly.aspApricot Jalapeno Jelly Makes 3 pints 1/2 cup jalapeno peppers (stems & seeds removed) 1 large red bell pepper (stems & seeds removed) 2 cups cider vinegar 1 and 1/2 cups dried apricots (chopped) 6 cups sugar 3 ounces liquid pectin 4 drops red food color Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.) This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.
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Post by April B. on Dec 19, 2003 15:49:07 GMT -6
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Post by April B. on Dec 19, 2003 16:02:06 GMT -6
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Post by April B. on Dec 19, 2003 16:04:54 GMT -6
Ambrosia Cake * 1/4 cup vegetable oil * 2 egg yolks * 6 tablespoons water * 1 tablespoon grated orange zest * 1/2 teaspoon vanilla extract * 1/2 cup flaked coconut * 1 cup plus 2 tablespoons sifted cake flour * 3/4 cup granulated sugar * 1 1/2 teaspoons baking powder * 4 egg whites * 1/2 teaspoon salt * 1/4 teaspoon cream of tartar * Whipped topping or sweetened whipped cream * 1 small can Mandarin orange slices, drained * flaked coconut In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and 1/2 cup coconut. Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer. In a separate mixing bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold into first mixture gently but thoroughly. Pour batter into an ungreased square 8x8x2-inch baking pan. Bake at 350° for about 30 minutes. Cool upside down for 1 hour. Loosen from pan and split horizontally into 2 layers. Fill ambrosia cake and top with whipped cream. Decorate ambrosia cake with orange slices and sprinkle with more coconut. and here is a link to another AmbrosiaCake www.cakerecipe.com/az/AmbrosiaCake.asp
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Post by April B. on Dec 19, 2003 16:06:30 GMT -6
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Post by April B. on Dec 19, 2003 11:43:07 GMT -6
Microwave Fudge
2-packages bakers semi sweet chocolate squares 1-can sweetened condensed milk 2-tsp vanilla 1 1/2-cup chopped nuts
Microwave chocolate and milk in a large bowl on high for 2 to 3 minutes until it melts, stirring halfway through the heating time. Remove from microwave and stir until is completely melted. Stir in vanilla and nuts, spread in greased 8-inch pan and refrigerate until cool.
Fudge
1 lb. confectioners sugar 1/2 cup cocoa 1/4 cup milk 1/2 cup butter or margarine 1 tablespoon vanilla 1/2 cup pecans, chopped
Blend sugar and cocoa into 8 x 8 inch casserole. Top with butter. Pour milk over butter. DO NOT STIR! Microwave on High power (100%) for 2 minutes. Stir well. Add vanilla and nuts, and stir until blended. Refrigerate until set. Freezes well. This may be made in a bowl and placed into a buttered pan if desired.
Never Fail Microwave Fudge 2/3 cup evaporated milk 1 1/2 cups sugar 3 Tbsp. margarine 12 oz. package chocolate chips 2 1/2 cups mini marshmallows 1 tsp. vanilla 1 1/2 cups nuts (optional)
Butter bottom and sides of 8x8 pan. In large bowl combine milk, sugar and margarine. Microwave for 13 minutes on high stirring every 3 to 4 minutes.
Remove from microwave and stir in remaining ingredients. Pour in pan. Allow to cool and enjoy!!
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Post by April B. on Dec 31, 2003 14:54:55 GMT -6
Cyndi I found this on Chittiling News Letter the other day and made it last night Very Very Good
I hope you will enjooy as much as my hubby and I did. For desert I served a fresh fruit salad. Be Blessed and have a Happy New Year April B.
STANDING RIB ROAST
1 large onion, peeled, quartered 1 large carrot, peeled, coarsely chopped 1 celery stalk, coarsely chopped 10 garlic cloves, peeled 1/4 cup olive oil 3 Tbs. all-purpose flour 2 Tbs. chopped fresh rosemary 1 Tbs. salt 1 1/2 tsp. ground black pepper 1 6 3/4 lb. standing rib roast
Puree onion, carrot, celery, garlic cloves, oil, flour, rosemary, salt and pepper in processor. Place beef in roasting pan. Rub beef with vegetable and herb puree, covering completely. Let beef stand 1 hour at room temperature.
Preheat oven to 500 degrees. Roast beef 20 minutes. Reduce oven temperature to 375°F. Continue roasting beef until thermometer inserted into center registers 125 degrees, about 1 hour 45 minutes longer. Remove roast from oven. Let stand 20 minutes. Slice roast and serve.
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Post by April B. on Dec 19, 2003 16:33:04 GMT -6
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Post by April B. on Dec 19, 2003 16:13:16 GMT -6
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Post by April B. on Aug 29, 2003 1:03:45 GMT -6
CHICKEN RECIPE W/CHIPOLTE PEPPERS..LOW CARB
6 chicken breasts, steaks or cutlets 3 tablespoons margarine 1 package cream cheese 1 cup sour cream 1 cup milk 1 chicken bouillon cube canned chipotle chilies (start with one or two to taste and add more if desired, as you go....I used 6) 1. Fry the chicken cutlets in hot melted margarine on both sides, without getting them browned. 2. Process the rest of the ingredients in blender. 3. Pour over chicken cutlets in the skillet and let simmer for 5 minutes. I served this over noodles (for hubby) ..... and used the chipotle peppers in abode sauce. You dieters CAN'T HAVE THE NOODLES. ;D
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Post by April B. on Nov 19, 2004 14:06:43 GMT -6
Hello Jay My hubby loves eggplant
thanks for sharing april b.
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