|
Post by cuteascountry_Shortcake on Jul 12, 2009 11:12:23 GMT -6
Hi parrot, Although this is not quite the version of the recipe you described, I thought you might like to see the recipe below posted by rosecurry at jerseyshore.momslikeme.comFRIED CHEESE Vegetable oil as needed 1 c. Bisquick baking mix 1/2 c. milk 1 egg 1 lb. Monterey Jack, Cheddar, American, Swiss, or Mozzarella cheese cut into 1-inch cubes In a large frying pan heat 2 inches of oil to 375 degrees F. In mixing bowl, mix Bisquick, milk, and egg and beat with hand beaters until smooth. Dredge cheese cubes in Bisquick, coating them lightly. Insert round, wooden toothpicks into each cheese cube. Dip cheese cubes into batter, covering them completely and fry several cubes at one time. Turn them carefully to allow for even cooking. Cook until they are golden brown, 1-2 minutes. Drain on paper towels. Serve. Yield: 16. Hope this helps you figure out the rest of the recipe. Good Luck cuteascountry_Shortcake
|
|
|
Post by cuteascountry_Shortcake on May 19, 2006 8:32:10 GMT -6
Serve this Kraft Classic as a dip or spread.
Hot Crabmeat Appetizer Source: Best Recipes From the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer (1982 edition)
"Kraft terms this scrumptious concoction one of their classics. I call it a short cut to becoming the hostess with the mostest. Nobody, but nobody, can resist it!"
1 (8 ounce) package Philadelphia Brand Cream Cheese 1 1/2 cups (7 1/2 ounce can) flaked drained crabmeat 2 Tablespoons finely chopped onion 2 Tablespoons milk 1/2 teaspoon cream-style horseradish 1/4 teaspoon salt Dash of pepper 1/3 cup sliced almonds, toasted
Combine softened cream cheese, crabmeat, onion, milk, horseradish and seasonings, mixing until well blended. Spoon into 9-inch pie plate or oven-proof dish; sprinkle with nuts. Bake at 375*F. 15 minutes. Serve as a dip or a spread with crackers, chips or raw vegetables. Makes about 2 cups.
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 23:59:52 GMT -6
Mexicali Corn Bowl 1/3 cup Butter 1 tablespoon Dry taco seasoning mix 1 tablespoon Dry chopped chives 4 quarts Jolly Time Popcorn, popped
In small saucepan, melt butter over low heat. Add taco seasoning and chives. Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once. Makes 4 qts.
Jolly Time Party Mix 2 quarts Popped Jolly-Time popcorn 2 cups Thin pretzel sticks 2 cups Cheese curls 1 cup Dry roasted peanuts 1/4 cup Margarine 1/2 teaspoon Seasoned salt 1 tablespoon Worcestershire sauce 1/2 teaspoon Garlic salt
In shallow baking pan, mix popped popcorn, pretzel sticks, cheese curls and peanuts. Melt butter or margarine in small saucepan and stir in seasonings. Pour over dry ingredients and mix well. Bake at 250 degrees for 45 minutes, stirring several times.
Submitted by Kathy in AL
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 23:36:33 GMT -6
Avocado Pocket Sandwiches 1 avocado, halved and peeled 1/2 cup chopped cucumber 1/2 cup chopped carrot 1/2 cup chopped cauliflower 1/2 cup sliced mushrooms 1/2 cup cubed Monterey Jack cheese 1/4 cup bottled Italian dressing 4 pita breads 1 teaspoon lemon juice 1/2 cup chopped tomato
Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with Italian dressing. Slit pita breads and separate halfway around by pulling edges apart to form a pocket. Fill each with 1/4 of the mixture. Mash remaining avocado with fork and stir in lemon juice and tomato. Spoon inside each sandwich. Yield: 4 pocket sandwiches
Zinfandel's BLT Egg Rolls Yield: 4 servings.
1/2 head iceberg lettuce, shredded 1 medium beefsteak tomato, seeded and diced 4 ounces bacon, cooked, drained and diced 8 egg roll wrappers Egg wash (1 egg beaten with a couple drops of water ) Oil for frying
Horseradish remoulade: 2 cups mayonnaise 2 tablespoons horseradish, drained 1 tablespoon finely chopped capers 2 tablespoons finely diced red onion 2 tablespoons finely chopped parsley 2 tablespoons fresh lemon juice 2 teaspoons finely chopped pickle Salt and freshly ground black pepper to taste
Combine, lettuce, tomato and bacon. Set aside. Moisten three edges of the egg roll wrappers with egg wash. In the unmoistened corner, places 2 ounces of the bacon, lettuce and tomato mixture. Tucks the wrapper over the mixture to encase the filling and then fold the ends over envelope style. Roll the wrapper into a small cylinder and set aside.
For the remoulade sauce, combine fresh lemon juice and 2 cups of mayonnaise. Add drained horseradish, chopped capers, diced red onion, finely chopped pickle, parsley and chives. Season with salt and pepper to taste.
Deep-fry the egg rolls until golden brown. Drain on paper towels. To serve, cut cylinders on the bias and positioned in a pool of the remoulade sauce
Crab appetizer recipe 1 Rhodes Frozen bread, thawed and risen 2 c grated Swiss cheese 1 (7-1/2-oz) can crab meat 1 4-oz can chopped olives 1 avocado, peeled and diced 1/4 c sour cream 1/4 c mayonnaise 2 tbsp lemon juice 1/4 tsp garlic salt 1 lg tomato diced
Press rolls to cover the bottom of a 12x17 inch baking pan sprayed with non-stick cooking spray. Cover dough with grated cheese. Combine crab, olives, avocado, sour cream, mayonnaise, lemon juice and garlic salt. Spread over cheese. Top with diced tomato. Bake at 350 degrees 25 minutes. Cut into wedges or bars to serve.
Submitted by Victoria,NC
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 18:30:09 GMT -6
These may seem a little involved but they are well worth it. We make them every year. I usually make the filling 2 or 3 days ahead and then buy fresh mushrooms to clean and stuff when I'm ready. They can be frozen successfully and baked from frozen state in a 350 oven for about 12 to 15 minutes.
Stuffed Mushrooms 1/2 cup butter, melted 1/2 cup finely chopped onion finely chopped stems of 1/2 lb of mushrooms 2 finely minced cloves garlic 2 tbsp finedly minced parsley (fresh or dried) 3/4 tsp dried oregano 1/2 cup dried bread crumbs 1/2 cup parmesan cheese 1/2 cup sausage meat, cooked, drained and crumbled (about 1/2 pkg)
Melt butter, add onions, stems, garlic, parsley and oregano. Cook 5 mins. Add crumbs, cheese and sausage. Fill mushroom caps, don't overfill as these puff up a bit and are rich. Bake in a 275 to 300 oven for about 20 minutes. When I take them out of oven I place them on paper towel for about 5 minutes then put them in a cookie tin lined with plastic wrap and place in freezer.
Submitted by M Way in Ontario
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 17:31:00 GMT -6
Aunt Cathy's Party Cheeseball 2 - 8 oz. Philadelphia Brand Cream Cheese 1 - 8 oz. Wedge Cracker Barrel brand Sharp Natural cheddar cheese, shredded 1 tbsp. Chopped pimento (optional) 1 tbsp. Chopped green pepper (optional) 1 tbsp. finely chopped onion (optional) 1 tsp. Worcestershire sauce dash of cayenne dash of salt finely chopped pecans (or walnuts) Combine softened cream cheese and shredded cheese, mJaylene in Canadaixing until well blended. Add pimento, green peppers, onion, Worcestershire sauce and seasoning. Mix well and chill. Shape into a ball and roll in pecans. Serve with crackers and bread Party Cheese Ball = 47 calories per tablespoons!
I really like to use Sociables Crackers or the Mini Bretons. It's really easy to make and really really good! Jaylene in Canada
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 16:33:49 GMT -6
Being that tomorrow is New Years Eve, and that some of you may want to make appetizers to enjoy at home or bring with you to a celebration, I thought i would share this chicken wing recipe that I made several times during the holiday season. It is soooo easy and sooo delicious that I actually made it tonight because everytime I brought it somewhere we were lucky to get one wing, they went so fast!
Chicken Wings 3 pounds of chicken wings or drummettes or wingettes 1 envelope of dried onion soup mix (or the homemade version) 1 8 oz bottle of French dressing 1/2 cup of strawberry preserves or apricot preserves
Mix soup mix, French dressing and preserves together. Pour over chicken wings and bake at 400 degrees for 45 minutes turning once.
Sharon in Massachusetts
Suggestion: Don't have French dressing? Try Thousand Island.
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 16:14:21 GMT -6
S. S.'S TORTILLA APPETIZERS
1 (20 count) pkg. flour tortillas 3 (8 oz.) pkgs. cream cheese 1 (8 oz.) sour cream 2 tbsp. picante sauce 10 chopped green onions 2 1/2 tbsp. lime juice 1 chopped jalapeno DAY BEFORE: Mix all ingredients together (except flour tortillas), then spread onto tortillas. Roll tortillas and place in airtight container overnight.
TO SERVE: Cut rolls into slices, arrange on platter with slices of lime and bowl of picante sauce.
Ranch Stars Appetizers "These are great for parties! My grandmother fixed them every Christmas and New Years."
2 cups (1 lb.) cooked crumbled sausage (can substitute sausage for ground hamburger or ground turkey) 1-1/2 cups grated sharp cheddar cheese 1-1/2 cups grated Monterey Jack cheese 1 cup ranch dressing 1 can sliced ripe olives (black) 1/2 cup chopped pimentos 1 package fresh or frozen won ton wrappers (or egg roll wrappers cut in 4ths) vegetable oil
Preheat oven to 350 F. Blot cooked meat dry with paper towels to get as much fat out as possible. Combine with cheeses, salad dressing, olives and pimentos. Lightly grease a mini or regular muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, place on a baking sheet. Fill with mixture. Bake 5 minutes until bubbly.
Makes 4 to 5 dozen. Lucy
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 15:57:38 GMT -6
Barndt's Cheese Ball 1 lb. cheddar cheese 3 oz. pkg. cream cheese 4 green onions including the green part 1 can deviled ham 1/2 to 1 teaspoon seasoned salt 1 to 3 teaspoons A1 steak sauce pecans chopped to roll in
Have the cheddar cheese and cream cheese at room temperature. Mix the two cheeses together, add 1 to 2 tablespoon/s green onion including the green part, deviled ham, the steak sauce and seasoned salt. Form into a ball and when firm roll in the pecans. Enjoy
Pimento Cheese Ball 1/2 lb. cheddar cheese 3 oz. cream cheese pimento cheese, any amount you want dash of horseradish 1/2 teaspoon seasoned salt chopped pecans
Have the cheeses at room temperature. Mix the cheddar cheese, cream cheese, pimento cheese, horseradish and seasoned salt. Form into a ball and roll in pecans.
Cream Cheese Ball 1 8 oz. pkg. cream cheese dash to 1/4 teaspoon Worcestershire sauce 1/4 to 1/2 teaspoon chopped chives
Mix all the above and if you wish you can roll this ball in pecans.
Susie Indy
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 15:55:54 GMT -6
Deviled Egg 6 eggs 2 tablespoon mayonnaise pickles (optional 1 tablespoon vinegar 1 tablespoon mustard paprika
Boil eggs for 20 minutes. Cool for 1/2 hour. Cut in half. Remove yellow yolk and put in a small bowl. Mix yellows with vinegar, mayonnaise, mustard and pickles. Fill egg white with the yolk mixture. Sprinkle with paprika. You could add bacon, grated onion or pickle relish in with the yolk mixture and omit the pickles.
Polish Mistakes 1 lb. hot sausage 16 oz. jar Cheez Whiz 1 lb. ground beef 1 loaf party rye (small pieces of bread)
Cook meats until browned. Drain well. Stir in cheese and cook until melted. Spread mixture on each slice. Place on cookie sheet and broil until lightly browned, about 2 minutes.
Sweet Meatballs (Could take this in a Crock Pot and it would keep warm that way.) 2 lb. ground beef 2 cups soft bread crumbs 1/2 cup onion, finely chopped 2 teaspoons salt 2 eggs, beaten 1 tablespoon minced parsley 2 tablespoon margarine 1 10 oz. jar apricot preserves 1/2 cup barbecue sauce
Combine first 6 ingredients, mixing well. Shape into 1" balls and brown in margarine. Drain on paper towels and put in 9"x13" baking dish. Combine preserves and barbecue sauce and pour over meatballs. Bake 30 minutes at 350. Makes 5 dozens. If using the Crock Pot make this and put in the pot about 3 to 4 hours before going to party.
Easy Shrimp Dip 1 can cream of shrimp soup 1 6 oz. pkg. softened cream cheese
Bring together until mixed but not runny. Heat until just warm. Good with veggies, crackers, chips and etc.
Hope this will help people that want recipes for appetizers. Susie Indy
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 15:53:35 GMT -6
I made these for New year last year and Christmas this year, and the only complaint is there,s not enough. There is no recipe as such, but this is what I do.
Savory Bacon Rolls
Take a fresh loaf of bread and slice by slice, take the crust off, roll out thin. I use a can of fruit from the cupboard but you can use a rolling pin. Spread each slice with flavored cream cheese, I use salmon or onion and chives, and roll up. Cut each roll in half and wrap with some bacon. Cut your rashers (bacon) into strips and then into lengths to fit around the roll. Secure bacon with a toothpick (thingytail stick). You can do this far 24 hrs ahead of time. When ready to eat place in a hot oven till the bacon crisps up. 10 - 15 mins. Enjoy - if you get a chance. They are ok served cold, not that it happens at my place.
Hope you can understand what I do. Elizabeth from Bendigo, Australia.
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 15:51:18 GMT -6
This TNT recipe is for Jaylene in Canada who is looking for an appetizer for her New Years party. It always disappears and everyone wants the recipe. Easy cooking from Darlene in Utah. Enjoy!
Honey Ham Tortilla Rolls 1 can (4 1/4oz)underwood honey ham spread 1 pkg (8oz) cream cheese 1/4 cup crushed pineapple (drained) 1 T. chopped green onion (more if you like) 1 T. honey 4 (8") flour tortillas Mix cream cheese to soften and add the rest. Spread 1/4 mixture on each tortilla and roll and wrap in plastic wrap. Cool in fridge for 2 to 8 hours. Cut in 1/2" slices.
|
|
|
Post by cuteascountry_Shortcake on Jun 5, 2005 20:46:08 GMT -6
Sweet & Gooey Chicken Wings
1/2 C soy sauce 1/4 C. brown sugar (I double this amount) 1/2 Tbs. veg. oil 1/2 tsp. minced fresh ginger root 1/2 Tsp. garlic powder 1/2 Lbs. chicken wings (I cut the tips off the wings)
In a 9x13 dish combine soy sauce, brown sugar, oil, ginger root, & garlic powder. Stir until sugar is completly dissolved into mixture. Add wings and coat well on both sides; cover and refrigerate at least 4 hrs. (I let mine sit over night). Half way through turn and coat wings again.
Preheat oven 350*F & bake wings covered for 45 min. Turn wings and spoon sauce over them, and bake an additonal 35 - 40 min. uncovered.
You can then put into crock pot on low to keep warm and to finish cooking if neccesary.
Guys really seem to like these.
Submitted by Gloria Printed in Nancy's Kitchen Newsletter 6/03/05
|
|
|
Post by cuteascountry_Shortcake on Oct 22, 2004 22:40:24 GMT -6
...and have a Happy Halloween!
|
|
|
Post by cuteascountry_Shortcake on Sept 28, 2004 20:50:51 GMT -6
HELOISES' TUNA - ETTES Printed from COOKS.COM
14 oz. tuna (approx.) 1 egg 1/2 c. sifted flour 1 heaping tsp. baking powder Oil Dash of pepper
Drain tuna liquid into a measuring cup. Put the tuna in a mixing bowl and flake, then add the egg. Mix well with a fork. Add the flour and mix again. it will be thick, but that's all right. Add dash pepper. Use 1/4 cup of the liquid and add baking powder. Beat with a fork until it foams up. It should read the 3/4 cup mark. If it doesn't then your powder is probably old.
Pour this into the mixture and mix well. It will now be thin, but that's the secret.
Using 2 teaspoons, scoop the mixture out with 1 spoon and with the other, push the mixture into a deep fryer half full of hot oil.
Don't worry about the shapes. Seems the crookeder the better! So nice and crunchy when they come out.
Why these tasty little morsels practically cook themselves. They'll float on top of the oil and then just turn themselves over. They're done in just a few seconds. So keep an eye on `em!
Now you CAN'T mix these ahead of time to cook later. You have to cook them within about 15 minutes of mixing, otherwise the baking powder won't perform it's magic.
You can vary the taste by adding grated onion, garlic or whatever your tastebuds demand.
They're great served with a dip at parties or for a family treat. Pour a hot cream sauce over them or even Bar-B-Q sauce, chili sauce or ketchup for a little zing! Even good served cold next day.
This recipe was found at cooks.com
|
|
|
Post by cuteascountry_Shortcake on Dec 21, 2003 18:23:48 GMT -6
Nancy,
LOVE YOUR NEWSLETTER!!!! Thanks!
I have a recipe for a quick and tasty appetizer I usually make around the holidays.
1 packet of brown gravy (prepared as directed) 1 can jellied cranberry sauce 1 package of frozen meatballs.
Mix first two ingredients to simmer, add meatballs to heat through, place on decorative serving tray and it's done!
Enjoy!!
MamaAug
|
|
|
Post by cuteascountry_Shortcake on Nov 19, 2003 15:19:37 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Mar 1, 2003 22:19:54 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Sept 6, 2002 15:20:31 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 6, 2002 12:06:41 GMT -6
1 10 to 12 ounce package fresh mushrooms (Baby Bellas are my favorite, but any variety will do) 1 (1 pound) package sliced bacon (not thickly sliced) box of rounded toothpicks
Wash mushrooms well. Pat dry. Trim stems, if necessary. Leave smaller mushrooms whole, cut large mushrooms in half or quarters as necessary. Cut slab of bacon in half (you should have about 5 inch long strips for wrapping). Wrap bacon around mushrooms and secure with a rounded toothpick. Place on broiling pan with rack. Broil one side until browned, turn and broil other side until browned. Time varies according to size of pieces, thickness of bacon and distance of pan from broiler unit. Watch carefully. Serve warm as a appetizer. This is a family favorite. Note: Bacon "spits" so don't place pan too close to the broiler unit.
If you don't like mushrooms, dried fruit works well too. I have tried dried apricots with success. Cut the apricots in half.
Marlaoh has posted a recipe for Bacon Wrapped Oysters in the fish section of the board. Also delicious!!!! Thanks for the reminder, Marla.
|
|
|
Post by cuteascountry_Shortcake on Sept 20, 2005 18:36:02 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 22, 2003 13:24:10 GMT -6
Gaiety Pastel Cookies Prep Time: 40 min Total Time: 52 min Serves: about 5 dozen cookies. Ingredients 3-1/2 cups flour 1 tsp. CALUMET Baking Powder 1-1/2 cups (3 sticks) butter or margarine 1 cup sugar 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any flavor, divided 1 egg 1 tsp. vanilla Preparation HEAT oven to 400°F . MIX flour and baking powder in medium bowl. Beat butter in large bowl with electric mixer to soften. Gradually add sugar and 1 package gelatin, beating until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating well after each addition. SHAPE dough into 1-inch balls. Place on ungreased cookie sheets. Flatten with bottom of glass. Sprinkle with additional gelatin. BAKE 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets. Cool on wire racks. Store in tightly covered container. Note: For best results, use same flavor JELL-O Gelatin for cookie dough and for sprinkling on top. This recipe was found at: www.kraftfoods.com/jello/recipe_template.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=2&u1=byclassic&u2=6*JELL-O&u3=**23*26&wf=9&recipe_id=53328
|
|
|
Post by cuteascountry_Shortcake on Dec 22, 2003 13:21:24 GMT -6
Hi April, This appears to be the same recipe you found at allrecipes.com. I thought it would be neat to include the note about the recipe having been found in the Detroit Press about 20 years ago by Suz. Merry Christmas and Happy New Year!! -Shortcake Crisp Pastel Cookies 'I found this recipe in the Detroit Free Press 20 some years ago' 3/4 cup shortening (part butter) 1/2 cup sugar 1 pkg (3 oz) fruit-flavored gelatin 2 eggs 1 tsp vanilla 2-1/2 cups flour 1 tsp baking powder 1 tsp salt In large bowl, combine shortening, sugar, gelatin, eggs and vanilla; beat thoroughly In another bowl, combine flour, baking powder and salt; mix well and add to shortening mixture With hands, roll dough into 3/4 inch balls Place 3 inches apart on ungreased baking sheets Dip the bottom of a drinking glass in sugar, flatten each ball with the bottom of glass Bake at 400° 6 to 8 minutes, until edges are lightly browned Makes about 4 dozen cookies Recipe submitted by Suz on 3/26/98 This recipe was found at: www.geocities.com/webcipes/cook/r2419.html
|
|
|
Post by cuteascountry_Shortcake on Dec 22, 2003 0:31:27 GMT -6
Hello, Friend A 3 ounce package of Jello will be fine for this recipe. Most recipes call for the 3 ounce packages of gelatin. I have come across very few recipes that call for a larger package without clearly stating the size of the package. In most cases, if more gelatin powder is needed for a recipe, it will generally indicate the need for 1 large (6 ounce) package or 2 small (3 ounce) packages. I hope you enjoy the recipe. Happy Holidays! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 21, 2003 15:25:12 GMT -6
Hi Michelle, This recipe was found at: www.allbaking.net/clippings/Salads/689.htmlBetsy at TKL (9:16:38 pm) : Lime Velvet Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Londontowne Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Lime Jello 1 cup Boiling water 3 ounces Pkg cream cheese 2/3 cup Crushed pineapple -- w/juice 1/2 cup Celery -- chopped fine 1/4 cup Chopped nuts 1/2 cup Heavy cream -- whipped Cherries (optional garnish) Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti The recipe below was found at Cooks.com: LIME JELLO SALAD Printed from COOKS.COM 1 pkg. lime Jello 1 c. hot water 1 c. chopped celery 1 sm. carton cottage cheese 1/2 c. nuts 1 sm. can crushed pineapple 1/2 c. salad dressing Mix Jello and water and put in refrigerator and partially congeal. Mix rest of ingredients. Add mixture to Jello; whip well. Put in refrigerator to congeal. Serves 4-6. I hope this is helpful. Happy Holidays! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 23, 2003 14:59:55 GMT -6
Hi Leanna, Here is another popular Chocolate Chip Cookie that may have appeared on the Eagle Brand Condensed Milk label. CHOCOLATE CHIP TREASURE COOKIES www.eaglebrand.com/detail.asp?rid=744 Happy Holidays, -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 23, 2003 23:24:56 GMT -6
Hi BH,
I found a recipe in the 1990 New Joys of Jello book that is somewhat different than the recipe found at the link mentioned above.
The pudding is a cook and serve pudding mix, do not use instant pudding mix in this recipe.
Ginger Bears 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 cup (1 stick) PARKAY Margarine 1/2 cup firmly packed brown sugar 1 package (4-serving size) JELL-O Pudding and Pie Filling, Butterscotch Flavor 1 egg Confectioners Sugar Glaze (recipe follows) or 1 tube prepared decorating icing Ribbon, optional
Mix together flour, spices and baking soda. Beat margarine at low speed of electric mixer until light and fluffy; beat in sugar, pudding mix and egg. Gradually add flour mixture, beating until smooth after each addition. Chill dough until firm enough to handle.
Roll out dough to 1/8-inch thickness on floured surface; cut with 3-inch floured teddy bear cookie cutter. Place on greased baking sheets. Bake at 350* for 10 minutes or until lightly browned. Remove; cool on rack. Decorate cooled cookies with Confectioners Sugar Glaze or icing. Attach ribbon bow ties, if desired. Makes about 2 1/2 dozen cookies.
Confectioners Sugar Glaze 2 1/2 cups confectioners sugar 3 Tablespoons (about) hot milk or water
Place sugar in small bowl. Gradually add milk, blending well. Makes 1 1/3 cups.
Prep time: 30 minutes Baking time: 30 minutes
|
|
|
Post by cuteascountry_Shortcake on Dec 23, 2003 15:16:46 GMT -6
Hi BH, You will find a recipe for Gingerbread Men which has butterscotch instant pudding mix in the recipe if you scroll down the page of the link provided below. www.raskys.com/kids/kidsrecipes.htmlHappy Holidays! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 23, 2003 1:02:47 GMT -6
Chile and Cheese Spread Here's a make-ahead cheese spread that is sure to be a hit at your next party. Serve with corn chips, tortillas, or your favorite assortment of crackers. 4 ounces cream cheese, softened 1/4 cup sour cream 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 1 (4-ounce) can ORTEGA® Diced Green Chiles 3 tablespoons sliced green onion 1/2 teaspoon hot pepper sauce 1/2 teaspoon chili powder 1/4 teaspoon ground cumin COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. Makes 2 cups. This recipe was found at: www.cooksrecipes.com/appetizer/chile_and_cheese_spread_recipe.htmlRecipe and photograph are the property of Nestlé® & Meals.com, used with permission.
|
|
|
Post by cuteascountry_Shortcake on Dec 18, 2003 18:56:03 GMT -6
PEAR PRESERVES Source: Southern Living 1982 Annual Recipes , pg. 195
10 large pears, peeled, cored, and chopped 4 1/2 cups sugar 3 cups water 2 lemons, thinly sliced
Place pears in a 3-quart Dutch oven, and add water to cover. Bring to a boil; then reduce heat to medium. Cover and cook until pears are tender (about 15 minutes). Drain well. Combine sugar and 3 cups water in a 6-quart Dutch oven; bring to a boil, and cook 10 minutes (mixture will be a thin transparent syrup). Remove from heat, and let cool 15 minutes. Stir in pears and lemon slices; bring mixture to a rapid boil. Boil rapidly until pears are transparent (about 45 minutes), stirring occasionally. Pour pear mixture into a shallow 13 x 9 x 2-inch pan; skim off foam with a metal spoon. Let stand, uncovered, in a cool place for 12 hours; shake pan occasionally (do not stir) so pears will absorb the syrup. Skim off excess foam. Using a slotted spoon, spoon the fruit into hot sterilized jars. Bring syrup to a boil; pour over fruit, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes. Yield: 7 half pints.
Submitted by -Shortcake on Dec. 18, 2003
|
|