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Post by carnation037 on Feb 15, 2003 12:34:07 GMT -6
This is good for any holiday, just use that holiday's colored M&M's, and appropriate colored cellophane and ribbon.
Valentine Candy Cones
6 sugar cones 1 bag M&M's Chocolate Candies for Valentine's Day Tape Plastic wrap Red or pink cellophane, cut into 6, 10inch squares 6 strands, 14inch thin ribbon in red or pink
Loosely wrap 1/2 cup of M&M's candies in plastic wrap and tape it closed. Set the wrapped candy on top of a cone. Cover the candy with cellophane and tie with a ribbon. Repeat steps 1 through 3 to fill the remaining cones. Makes 6 cones.
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Post by carnation037 on Feb 15, 2003 12:32:34 GMT -6
This so-easy decoration can add fluttery fun to any celebration. It's a great party favor!
Friendship Butterflies
4 inch cardboard tube brightly colored pink and purple construction paper purple tissue paper double stick tape Chenille pipe cleaners 1 bag Staraburst Friendship Hearts 1 bag M&M's Chocolate Candies for Valentine's Day
For the butterfly's body: Cover the cardboard tube with purple tissue paper, securing it with tape. Fold the ends of the paper inside the tube. Make the butterfly wings by cutting 6 hearts (2 each of 3 different sizes) from construction paper. According to size, beginning from the largest to the smallest. Use double stick tape to adhere the three hearts together. Repeat for the other set of 3 hearts. Attach the wings to the tube. Cut 2, 2inch circles from construction paper. Tape one circle to the front of the tube for the face. Tape the second circle at the bottom of the tube, covering the opening. Bend a pipe cleaner in half, making a "V". Tape it on the back of the butterfly "face" to make antennas. Using double stick tape, attach 8 Starburst hearts down the tube for the "feet" and 2 hearts for the butterfly's eyes. Fill the tube with M&M's candies. Makes 1 butterfly.
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Post by carnation037 on Oct 10, 2002 20:51:51 GMT -6
Chocolate Ornaments
8 squares semi-sweet chocolate 4 oz cream cheese, cut into cubes, softened 8 oz cool whip A variety of coatings: powdered sugar, chopped nuts, sprinkles, grated chocolate, etc.
In a large bowl, microwave chocolate on High for 1 1/2 to 2 minutes, until almost melted. Stir at half way through. Take out of microwave and stir until smooth. Add the cream cheese and stir well. Let cool for 15 -20 minutes. Stir in whipped topping and put in freezer for an hour. Scoop into 1" balls and roll each one in 1 or more of the coatings. Freeze until serving time.
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Post by carnation037 on Jan 11, 2003 11:18:06 GMT -6
Angel Food Holiday Cake
2 16oz. store bought cans vanilla frosting food coloring 2 10oz. store bought ready angel food cakes 1 c. chopped walnuts 9 chocolate candies
Mix frosting with food coloring, a drop at a time, until desired color is reached. Place one cake upside down (with the narrow end down) on a serving platter. Spread a thin layer of colored frosting on top. Put second cake right side up (with narrow end up) on top to form a bowl/basket/ball/pumpkin shape. Spread top and sides with colored frosting. Spread chopped walnuts on the top and around the base of the cake. Place one chocolate candy for whatever holiday you are making it for, bunny/turkey/etc. on top of the cake. Put the rest around the base of the cake. Makes 14 servings.
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Post by carnation037 on Feb 13, 2003 9:42:00 GMT -6
Steak + Asparagus Salad
1/2 cup light olive oil vinaigrette 1/3 cup Steak Sauce 1 pound beef top round steak 1, 10 ounce package frozen asparagus spears, cooked, drained and cooled 1/2 cup thinly sliced red pepper 8 large lettuce leaves 1 tablespoon toasted sesame seeds
Blend vinaigrette and steak sauce. Place steak in glass dish. Coat with 1/4 cup of the vinaigrette mixture. Cover. Refrigerate at least 1 hour or overnight, turning once. Heat remaining vinaigrette mixture to boil. Reduce heat; simmer 1 minute. Keep warm. Preheat grill for 5 minutes. Remove steak from marinade; discard marinade. Cook for 5 - 7 minutes or to your preference. Thinly slice steak. Arrange steak, asparagus and red pepper on lettuce leaves. Pour warm vinaigrette mixture over salad; sprinkle with sesame seed. Serve immediately.
to toast sesame seeds: Place sesame seeds in dry skillet over medium heat. Stir occasionally until they just begin to turn golden, watching carefully to prevent burning. Remove from heat and cool. Serves 2.
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Post by carnation037 on Feb 9, 2003 19:51:16 GMT -6
This lovely combination of vibrant vegetables is the perfect accompaniment to steaks or chops.
Ratatouille on a Skewer
3 cups eggplant, peeled, cut in 1inch cubes, (1/2 of medium) 1 medium zucchini, cut in half, lengthwise, sliced 1inch thick 1/2 cup green and/or yellow sweet pepper, cut in 1inch pieces 1 small onion, cut into wedges 1/4 cup bottled French salad dressing 3 tablespoons grated Parmesan cheese 3 tablespoons fine dry bread crumbs 8 cherry tomatoes 8, 6inch skewers
Coat grill with cooking spray. Preheat grill for 5 minutes. Alternately thread eggplant, zucchini, pepper, and onion, on skewers, leaving 1/4 inch between pieces. Brush with salad dressing. Combine the Parmesan cheese and bread crumbs. Pour onto a piece of waxed paper. Roll the kabobs in the crumb mixture to coat evenly. Cook kabobs for 4 - 5 minutes, turning 1/4 halfway through the cooking. Place the tomatoes on the skewer ends for the last 1 minute of cooking. Makes 4 servings.
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Post by carnation037 on Feb 9, 2003 19:50:26 GMT -6
This may be made with scallops, cleaned large shrimp, or a combination of both.
Scallop Brochettes
1 pound large fresh sea scallops, cut in halves (there should be about 20 pieces) 2 tablespoons cooking oil 2 tablespoons dry sherry 2 tablespoons stone-ground mustard 1 tablespoon honey 1 1/2 teaspoons soy sauce 6 inch skewers
Rinse scallops; pat dry with paper towels. Place scallops in a resealable plastic bag; and set the bag in a shallow dish. In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour into bag with scallops. Seal and marinate in the refrigerator for 30 minutes, turning bag occasionally. Coat grill with cooking spray. Preheat for 5 minutes. Drain scallops, discarding marinade. Thread scallops on skewers. (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp.) Place kabobs on the grill. Cook for 2 1/2 tro 4 minutes, until the scallops are opage. Turn to cook sides evenly. Makes 4 servings.
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Post by carnation037 on Feb 9, 2003 19:49:30 GMT -6
Orange + Rosemary Shrimp Kabobs
10 fresh large shrimp, cleaned, but with tails, (about 8ounces) 5 slices turkey bacon, halved crosswise 3/4 cup red, yellow, and/or green sweet pepper, cut in 1inch pieces 6 inch skewers 1 1/2 teaspoons finely shredded orange or blood orange peel 1 tablespoon orange or blood orange juice 1 teaspoon snipped fresh rosemary 1 1/2 cups hot cooked rice 3/4 cup cooked or canned black beans, rinsed and drained
Rinse shrimp. Pat dry with paper towels. Wrap each shrimp in a half slice of bacon. Alternately thread shrimp and peppers on skewers. Use a small bowl to combine 1/2 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs. Coat grill with cooking spray. Preheat for 5 minutes. Cook 2 1/2 to 4 minutes, until shrimp turn opaque and bacon is crisp. Stir together the rice, beans, and remaining orange peel in a medium saucepan. Heat through. Serve the kabobs with the rice mixture. Makes 2 servings.
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Post by carnation037 on Feb 9, 2003 19:48:31 GMT -6
Salmon with Pineapple Salsa
2 cups coarsely chopped fresh pineapple 1/2 cup chopped red sweet pepper 1/4 cup finely chopped red onion 3 tablespoons lime juice 1 tablespoon snipped fresh cilantro or chives 1 tablespoon honey 1 small fresh jalapeno pepper, seeded and finely chopped 1, 1 pound fresh skinless salmon fillet, 1 inch thick 1/4 teaspoon ground cumin
To make the salsa: Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and j alapeno pepper. Cover and refrigerate up to 2 hours. Coat grill with cooking spray. Preheat for 5 minutes. Rinse fillets. Pat dry with paper towels. Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin. Place on the grill, tucking under any thin edges. Cook for 4 to 6 minues, until flakes easily. Serve the fish with salsa. Makes 4 servings.
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Post by carnation037 on Feb 9, 2003 16:29:23 GMT -6
Salmon with Blue Cheese 1 tablespoon Worcestershire for chicken 1/4 cup nonfat half + half 1/2 cup crumbled blue cheese, plus extra crumble blue cheese 1 tablespoon flour Olive oil 1 teaspoon freshly ground black pepper 4 salmon fillets, 1/2 - 1 inch thick 1/4 cup chives, snipped into 1/4 inch pieces Mix the Worcestershire sauce, half + half, the 1/2 cup blue cheese, and flour in a saucepan over a medium/low heat. Stir until the cheese melts and begins to boil. Remove and keep warm. Coat grill with cooking spray. Preheat for 5 minutes. Brush fillets with oil and sprinkle with pepper. Grill 4 - 5 minutes, until flakes easily. Serve topped with cheese sauce, chive and a little extra of the crumbled blue cheese. Makes 4 servings.
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Post by carnation037 on Feb 9, 2003 16:28:45 GMT -6
Salmon with Tomato Salsa 4, 4ounce salmon filets 1 teaspoon mild Olive oil 1/4 cup extra virgin Olive oil salt and pepper to taste 1/2 cup finely chopped green + black olives, mixed, pitted 1 finely chopped Roma tomato, cut in half, seeds squeezed out 1/4 cup finely chopped flat parsley leaves 1 minced garlic clove 3 tablespoons fresh lemon juice Preheat grill for 5 minutes. Brush salmon on both side with the mild Olive oil. Sprinkle with salt and pepper. Grill 6 - 10 minutes, until salmon flakes easily. (Cooking time will vary depending on thickness of fillets and desired doneness.) While the fillets are cooking, mix the olives, tomato and parsley, garlic, lemon juice and the extra virgin Olive oil. Taste, adjust seasonings. Serve salmon hot or cold, topped with a spoonful of the salsa. Makes 4 servings.
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Post by carnation037 on Nov 22, 2002 22:51:43 GMT -6
SandwichMaker - Corned Beef + Cheese
4 slices white or whole wheat bread softened butter 4 slices American cheese sliced corned beef honey mustard, or plain yellow mustard
Butter one side of each slice of bread. Lay 2 into the bottom section of the sandwich maker. Place a slice of cheese on top of each. Then a a slice of corned beef. Spread a little mustard on and then add another slice of cheese. Place the other 2 slices of bread, butter side up, on top. Bring the cover down and cook until golden brown. Makes 2 servings.
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Post by carnation037 on Nov 23, 2002 1:25:04 GMT -6
Rosemary + Garlic Steak
1 1/2 lbs. boneless steak 2 tsp. dried rosemary 3/4 tsp. garlic powder 1/4 tsp. dried parsley 2 tsp. seasoned salt 1 1/2 tsp. seasoned pepper
Mix the rosemary, garlic, parsley, salt and pepper together. Mist both sides of steak with water. Sprinkle seasoning mixture on both sides of steak, pressing lightly so it sticks. Place in grilling machine and cook 5 - 7 minutes or to your preference. Makes 4 servings.
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Post by carnation037 on Nov 23, 2002 1:28:42 GMT -6
Garlic Hamburgers
1 lb. lean ground beef 1 1/2 tsp. garlic salt 1 1/2 tsp. garlic pepper 1 finely minced garlic clove
Combine all the ingredients together in a bowl. Shape into 4 hamburger patties. Grill for 7 - 8 minutes or to your preference. Place on hamburger buns with your favorite toppings. Makes 4 servings.
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Post by carnation037 on Nov 23, 2002 1:38:50 GMT -6
Zesty Steak
1 1/2 lbs. boneless steak 1 10 3/4oz. can tomato soup 1 tsp. garlic powder 2 tbsp. lemon juice 2 tbsp. vegetable oil 2 tbsp. packed brown sugar 1 tbsp. Worcestershire sauce 1 tsp. garlic powder 1/4 tsp. dried thyme
Mix the soup, garlic, lemon juice, oil, brown sugar, thyme and Worcestershire sauce together in a saucepan. Brush one side of the steak with the mixture. Place sauce side down on heated grill. Brush top with more sauce. Grill for 2 minutes. Brush with more sauce. Grill 2 more minutes or to your preference. Heat remaing sauce to boiling and serve with steak. Makes 6 servings.
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Post by carnation037 on Nov 26, 2002 9:38:03 GMT -6
Pork Kabobs
2 tbsp. cornstarch 1 14oz. can low sodium beef broth 2 tbsp. low sodium or fat soy sauce 1 tbsp. packed brown sugar 2 minced garlic cloves, or 1/2 tsp. powder 1/4 tsp. ground ginger 1lb. boneless pork, cut into 1" cubes 12 large mushrooms, cut into halves 1 large onion, cut into 16 wedges, (red is nice) 1 large green bell pepper, cut into 16 pieces 8 cherry tomatoes 8 wooden skewers, (presoaked for 20 minutes in water)
Mix the cornstarch, beef broth, soy sauce, brown sugar, garlic and ginger together in a small saucepan. Bring just to a boil, lower heat and simmer until thickens. Set aside. Heat grilling machine. Thread the pork, mushrooms, onion, peppers, and tomoatoes, twice on each skewer until everything is used. Brush each with the cornstarch mixture. Grill for 2 minutes, then brush with sauce again and grill again for 2 minutes. Bring remaining sauce mixture to a boil, simmer about 2 minutes, and serve with kabobs.
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Post by carnation037 on Nov 27, 2002 21:24:17 GMT -6
This one is mine. Hope you like it. Sandwichmaker - Chicken Club Sandwiches 4 slices bread, your choice butter mayonnaise 4 thin slices tomatoes 4 strips chopped bacon, cooked to your preference 2 c. leftover chopped chicken 2 slices cheese, American, Swiss, your choice Heat sandwich maker. Butter each bread slice on one side. Spread a little mayonnaise on the plain side of 2 slices of the buttered bread. Place a the mayonnaise bread slices, butter side down, into the sandwich maker. Lay 2 slices of tomato on top of each bread slice. Place 1/2 the bacon on each sandwich. Sprinkle half the chicken on top of the bacon/tomatoes on each side. Place a slice of cheese on each side. Lay the other bread slices on top, butter side up. Close lid and cook for about 5 minutes or until golden brown.
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Post by carnation037 on Jan 16, 2003 10:00:42 GMT -6
Chicken Breast w/Roasted Peppers Sandwiches 3 skinless, boneless chicken breasts 2 red bell peppers 3 tomatoes, sliced 3 ounces arugula leaves 1/2 cup mayonnaise 1/4 cup Dijon-style mustard 5 tablespoons olive oil 2 tablespoons fresh thyme 1 tablespoon black pepper 1 teaspoon Worcestershire sauce 1 teaspoon red wine vinegar 1 teaspoon salt 6 buns or 12 slices of bread
Pound chicken breasts to an even 1 inch thickness. Cut each breast into 2 equal sized pieces. Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black pepper and thyme leaves. Cover and refrigerate for several hours. Meanwhile cut the bell peppers into quarters and lightly coat with remaining olive oil. Place on preheated grill and cook until the surface begins to char. Turn to heat evenly. Remove peppers from grill and cut into thin slices. Combine mayonnaise, mustard, Worchestershire sauce, red wine vinegar and salt in a nonreactive container. Grill chicken breast over a medium heat for about 5 to 6 minutes per side. Check for doneness before removing from grill. Juices should run clear. Remove from grill and assemble sandwiches while the chicken is still hot. To chicken with roasted peppers and sauce and put into buns or sliced bread.
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Post by carnation037 on Jan 16, 2003 10:01:53 GMT -6
Cajun Teriyaki Chicken Sandwiches
2 skinless, boneless chicken breasts 8 slices cooked bacon 4 slices cheese (your choice) 4 leaves of lettuce 1 cup roasted red bell pepper cut into thin strips 4 tablespoons teriyaki sauce 4 teaspoons Cajun seasoning 4 toasted buns
Pound chicken beasts to about 1 inch thickness. Cut into 2 equal pieces. Rub chicken with Cajun seasoning and place on a medium hot grill. Grill for about 5 to 6 minutes per side or until done. Brush with teriyaki sauce and remove from grill. Assemble sandwiches with 1 chicken piece, two strips of bacon, 1 slice cheese, lettuce and 1/4 cup of roasted bell peppers.
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Post by carnation037 on Jan 16, 2003 10:03:10 GMT -6
Rosemary + Capers Chicken Breast Sandwiches
4 skinless, boneless chicken breasts 1/4 cup fresh rosemary, finely chopped Buns or bread of your choice
Marinade: 1 cup chopped fresh parley 1/4 cup canola oil 1/4 cup light beer 1/4 cup lemon juice 2 cloves garlic, crushed 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 teaspoon salt
Dressing: 4 tablespoons mayonnaise 2 tablespoons capers tablespoon olive oil
Pound chicken breasts to a uniform 1 inch thickness. Cut each breast into two equal parts. Combine marinade ingredients together in a nonreactive bowl or resealable bag. Add chicken pieces and set aside for one hour. Remove chicken from marinade, drain and coat with chopped rosemary. Set aside for about 30 minutes. Preheat grill. Meanwhile combine mayonnaise, capers and olive oil. Mix well. Place chicken pieces on grill and cook for about 5 to 6 minutes per side or until done. Remove from grill and assemble into sandwiches with dressing on top.
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Post by carnation037 on Jan 6, 2003 17:28:14 GMT -6
I know that people have frozen whatever lasagna recipe they have after making it ,to have ready for a later use. When I was growing up, we used to make 2 at a time. Cook one and eat it and freeze the other one.
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Post by carnation037 on Jan 19, 2003 0:29:11 GMT -6
Lone Star Dip
Small bottle of Ranch dressing 1/2 package dry taco seasoning
Mix well.
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Post by carnation037 on Jan 19, 2003 0:28:22 GMT -6
Lone Star Fries
1 bag frozen spicy home fries 3 slices cooked bacon, crumbled 4 oz. cheddar cheese, shredded
Cook fries according to package directions. Sprinkle on cheddar cheese and crumbled bacon. Return to oven until cheese is melted. Serve with Lone Star dip.
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Post by carnation037 on Jan 19, 2003 0:26:13 GMT -6
I found a couple of the Lone Star Steakhouse recipes.
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Post by carnation037 on Jan 19, 2003 14:38:47 GMT -6
Here's a cool clone for a pizza-shaped adaptation of Red Lobster's famous Cheddar Bay Biscuits, with a little crab thrown in. If you like those tender, cheesy biscuits that come with every meal at Red Lobster, then you'll surely like this new recipe. Plus, it's a cinch to make. I suggest you use fresh crabmeat as they do in the restaurants, but if it's only the canned stuff you have available, no problem. You'll still be able to enjoy the taste of Red Lobster's appetizer, without having to leave a tip.
Red Lobster's Cheddar Bay Crab Bake
2 cups biscuit baking mix 1 3/4 cup finely shredded cheddar cheese 2/3 cups milk 2 tablespoons butter, melted and divided 1/4 teaspoon garlic powder 1/2 teaspoon fine parsley flakes 1/3 cup crab meat (fresh or canned lump)
Preheat oven to 450 degrees. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger. Sprinkle the crab over the top of the dough. Sprinkle the remaining cheese over the crab. Don't go all of the way to the edge of the dough - leave a margin of a half-inch or so around the edge. Bake for 14-16 minutes or until the cheese on top begins to slightly brown. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot. Makes 8 pieces.
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Post by carnation037 on Jan 19, 2003 14:32:15 GMT -6
Red Lobster's Bacon-Wrapped Stuffed Shrimp
Seasoning 1/4 teaspoon salt 1/4 teaspoon paprika dash ground black pepper dash cayenne pepper dash allspice
Dipping Sauce 1/3 cup ranch dressing 1/4 teaspoon dried cilantro (or 1/2 teaspoon fresh minced cilantro)
5 pieces bacon 5 large shrimp 3 slices fresh jalapeno 1 ounce pepper jack cheese
Preheat oven to broil. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don't let it brown. When the bacon is done lay it on paper towels to drain and cool. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno slices -- you'll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired. Feed the left over bacon pieces to the dog while you scarf out on the shrimp. Serves 2 as an appetizer.
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Post by carnation037 on Jan 25, 2003 11:49:14 GMT -6
Pressure Cooker - Ribs and Sauerkraut
3 1/2 pounds spareribs, cut up 1 1/2 teaspoon caraway seed 5 to 6 medium potatoes, pared and halved 1/4 cup brown sugar (packed) 1/4 cup chopped onion 5 to 6 carrots, cut into 2-inch pieces 1 jar (32 ounces) or 2 cans (16 ounces each) sauerkraut, 1 teaspoon salt drained (reserve liquid)
Stir together caraway seed, brown sugar, onion, and sauerkraut. In 6-quart pressure cooker, layer spareribs, sauerkraut mixture, potatoes and carrots. Season with salt. (Cooker should be no more than 2/3 full.) Measure reserved sauerkraut liquid and add water to measure 1 cup. Pour into cooker. Cover, cook as directed by manufacturer, about 20 minutes. 4 to 6 servings.
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Post by carnation037 on Feb 7, 2003 14:35:47 GMT -6
Pink Mousse Tart
1 package refrigerated brownie dough 1 bag MILKY WAY Miniatures, unwrapped 3 tablespoons raspberry jam 2 cups prepared vanilla pudding Red food coloring 1 1/2 cups whipped topping or whipped cream 1 bag DOVE Dark Chocolate Hearts Heart-shaped, 9-inch pan Waxed paper
Preheat the oven to 350°F.<br>Line the bottom of a heart-shaped, 9-inch pan with waxed paper. Press the brownie mixture into the bottom of the pan. Bake until just cooked, about 25 minutes, or according to package directions. Remove the brownie from the pan and place on a wire rack to cool for 10 minutes. Transfer the brownie to a flat serving plate. While warm, press the MILKY WAY Miniatures, side by side, around the entire rim of the heart. Let the brownie completely cool. In a medium bowl, whisk together pudding and raspberry jam until smooth. Tint it with a few drops of red food coloring until bright pink. Fold in whipped topping until just combined. Spoon raspberry mousse into cooled brownie heart tart. Unwrap and melt 8 DOVE Hearts in a microwave and pour into a plastic sandwich bag. Make a very small snip in the corner of the bag and drizzle the chocolate over the mousse. Refrigerate until ready to serve. Makes 1 tart.
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Post by carnation037 on Jan 13, 2003 1:46:26 GMT -6
Peach and Cranberry Crisp
1 cup flour 1 cup packed brown sugar 1 1/2 cups oats 1 stick softened butter 1 29 oz. can sliced, drained peaches (after draining peaches, slice existing peach slices even thinner) 1 3/4 cups fresh or frozen whole cranberries 1/2 bag ground Pepperidge Farm shortbread cookies 1/2 cup chopped pecans (optional) 3 teaspoons melted butter
Prepare 9x13 pyrex pan with vegetable spray. Blend flour, sugar, oats, and softened butter with mixer. Spread mixture into the bottom of prepared pan, reserving 3/4 cup for topping. Place the peaches and cranberries on top of the spread mixture. Combine reserved 3/4 cup mixture, ground cookies and pecans. Sprinkle the new mixture over the fruit and drizzle melted butter on top. Bake at 300 degrees for 60 minutes. Serve warm. Dollop with homemade whipped cream or vanilla yogurt. Serves 8-10.
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Post by carnation037 on Jan 13, 2003 2:12:47 GMT -6
Poached Oranges Melba
Grated zest of 2 oranges 1 cup (250 ml) water 1/2 cup (125 ml) sugar 4-6 navel oranges 2 Tbs (30 ml) Grand Marnier, Triple Sec, or other orange-flavored liqueur (optional) 10-oz (280 g) package frozen raspberries, thawed
Combine the orange zest, water, and sugar in a small saucepan and bring to a boil over moderate heat. Reduce the heat and simmer covered for 20 minutes. Remove from the heat and stir in the optional liqueur. Peel the oranges over a bowl to collect the juice. Slice the oranges, place in a bowl, and pour the sugar syrup over them. Let sit at room temperature for at least 3 hours, or refrigerate overnight. Press the raspberries through a fine strainer and discard the seeds. Stir the reserved orange juice into the raspberry puree. Spoon half the raspberry sauce over the oranges and serve the remainder on the side. Serves to 6.
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