Monday, December 31, 2012

Pineapple Cheese Ball

2013 PINEAPPLE CHEESE BALL-this would be good for tonight's New yeae's Eve Celebration


 2 (8 ounce) packages softened cream cheese
1 (8 ounce) can crushed pineapple, drained
 2 cups finely chopped pecans, divided into two one cup portions
 2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped green onion
2 teaspoons seasoning salt
Mix all the ingredients, using only 1 cup of the pecans listed and form into a ball. Wrap in plastic wrap and
refrigerate overnight. Roll cheese mixture into a ball and roll in the remaining cup of pecans. Serve with crackers
of choice.

Real Homemade Tamales

Real Homemade Tamales
recipe image
 
Prep Time: 35 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 35 Minutes
Servings: 16
"I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. This is great served with refried beans and a salad."
Ingredients:
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
Directions:
1.Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2.Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3.Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4.Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5.Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Saturday, December 29, 2012

New Years Confetti Clock Cookies

I found these and want to make them
New Years Confetti Clock Cookies

Wow, what a year it has been! I can't believe 2013 is right around the corner. Time to start thinking about how you are going to ring in the new year! These New Years Confetti Clock Cookies will be perfect for any party large or small. Even if it's just you and the kids, they will love the little surprise on the inside of these cookies!

I got this idea from THESE clever dreidel surprise cookies by the very talented Beth at Hungry Happenings. Here is how you make these fun treats.


1. Using a larger circle cookie cutter, cut out circles from rolled sugar dough. Then with a smaller cookie cutter, cut out the middle of a couple of the circles. Bake according to sugar cookie directions.
2. After they are completely cooled, ice the top cookie. I used a mixture of powdered sugar and a little bit of milk for the white icing. The red icing is Wilton Sparkle Gel piped around the edges. You can add the red piping before or after you ice the cookie.
3. To make the compartment to store the sprinkles, you will need to stack three cookies so the cookie with a hole in it is in the middle. Use the icing to connect the cookies.
4. You will need to let the icing completely harden before writing on the clock numbers. I let mine sit overnight before I attempted the writing. I used Charm City Cakes Food Color Brush Set but you could use any food color pens. I found mine at Michaels.

Now you are done! Break them open at midnight or enjoy them all day long :)


They would make a great party favor gift as well. Place a cookie in a small cellophane bag and use a Martha Stewart Home Office with Avery sticker labels to write a little message on top of each bag.



I hope everyone has a very happy and healthy New Year! Be safe!

White Lasagna

White Lasagna

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours
Serving Size: 6-8
Ingredients
  • 1/2 (1 stick) cup butter
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 2 cups milk (I used 2%)
  • 2 cups chicken broth (vegetable broth can be used)
  • 1 cup shredded mozzarella cheese
  • 1 cup parmesan cheese, grated
  • 2 cups (16oz) whole milk ricatta
  • 1 cup (8oz) gorgonzola cheese, finely crumbled
  • 1 egg
  • 2 packages frozen spinach thawed and drained
  • 2 cups cooked chicken, cut into bite size pieces (optional)
  • 1 pound fresh lasagna noodles or 8oz uncooked lasagna noodles (about 10)
  • 1/2 cup parmesan cheese, grated
Instructions
  1. Heat oven to 350 degrees.
  2. Grease a 9x13 inch pan, set a side.
  3. Melt the butter in a medium sauce pan. Saute the garlic, basil, oregano and pepper until the garlic is fragrant.Whisk in the flour and salt until there are no clumps (besides the garlic). Cook for about 1 minute.
  4. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
  5. In a medium bowl combine the ricatta cheese, gorgonzola cheese, and egg. Mix until combined.
  6. Spread 1/4 of the cheese sauce in the bottom of the baking dish. Top with 3-4 lasagna noodles (fresh or uncooked dry lasagna noodles). Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture, then all of the spinach and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remain cheese sauce over top. Top with a 1/2 cup of parmesan cheese.
  7. Bake uncovered for 1 hour or until the top has bubbled up and browned a bit.
  8. Let stand 20 minutes before serving.

Dark Chocolate Nutter Butter Penguins

Dark Chocolate Nutter Butter Penguins



You'll Need:



Nutter Butter Cookies

Tootsie Rolls

marshmallows

Circus Peanuts OR orange taffy, orange Starburst Fruit Chews, orange Tootsie Rolls
candy eyes
melted and tempered dark chocolate OR melted dark confectionery coating/candy melts

Supplies Needed:

kitchen shears or knife
dipping fork or kitchen fork
parchment paper lined baking sheet



Instructions:






Get your decorations ready. Take your Nutter Butter Cookies out of the package. Cut a thin slice from each round end of your marshmallows. (The center slices will be too sticky to use, so just snack on them or save them and dip them in the leftover chocolate.) Unwrap your Tootsie Rolls and smash them flat. You may need to heat them in the microwave for a few seconds to soften them up. Use kitchen shears or a knife to cut wings from the Tootsie Rolls. Cut off small pieces of your Circus Peanut or other orange candy, and shape into triangular beaks, and tear drop shaped feet.



Dip one Nutter Butter Cookie in the melted and tempered dark chocolate or melted confectionery coating. Use a dipping fork or kitchen fork to remove the cookie from the chocolate. Tap the fork on the side of your bowl to allow the excess chocolate to drip off. Set on a parchment paper lined baking sheet. Immediately attach all your candy decorations while the chocolate is still wet.





Place the marshmallow, cut side down, on your chocolate dipped Nutter Butter. Attach one wing to each side of the cookie and two feet to the bottom of the cookie. Then add the eyes and beak.

Refrigerate if using pure dark chocolate and freeze if using confectionery coating/candy melts for about 5 minutes, just until the coating hardens. Store in an airtight container for up to several weeks.


These cute little Nutter Butter Penguins will make great Christmas party favors. Wrap them individually in clear cellophane bags to give as treats.

 

Friday, December 28, 2012

Clock Pie Pops for New Year’s Eve

Clock Pie Pops for New Year’s Eve

 
It’s almost New Year’s Eve! Kind of crazy, right? That it’s going to be 2013? I swear 2012 JUST started. And now it’s over.
Blog-wise, 2012 was an amazing year for me. I feel like Crazy for Crust grew up a little. I still have a long way to go, and so many things to learn. But I think I’m finally getting comfortable in my blogging skin, you know? 2012 was the year I was able to say I now have a business…not just a hobby. Which is super exciting, even if the only people who believe me/know what I mean are my husband and other bloggers.
Anyway…after the month of cookies and truffles and sweets has come and gone. But you’re not dieting yet, right? You still need a fun dessert for New Year’s Eve? I know I do, something to nosh on before I fall asleep after watching the ball drop in NY.
{FYI, for those of you who don’t know…I’m in California. And, yes, I’ve become that old person who goes to bed at 9:30, even on New Year’s. Don’t judge – mama is NOT a fun person without her beauty rest. And Jordan doesn’t care if I’ve been up until midnight. 6am on the nose, no matter what!}
These pops are super fun, and SO easy to make! I have a Babycakes Pie Pop Maker that I used. It’s like that cake pop/doughnut pan/waffle stick maker thing that you’ve seen at the store. But you do not have to have one to make these pops. You can do them on a cookie sheet in your oven, like I did with these Gold Medals over the summer. (Although, you need to use different sticks if you’re baking – these white ones aren’t oven safe, I don’t think.)
Then just use an edible food pen to write on the clock. You can get those pens at craft stores, like Michaels. But, whatever you do, don’t let your kid borrow the pens. She’ll write on paper and ruin them. Not that I would know about that…

Thursday, December 27, 2012

Chocolate Fudge

I am sharing Million Dollar Chocolate Fudge.



Ingredients

4 cups sugar

1- 12 oz. can evaporated milk

12 oz. chocolate chips

1 pint marshmallow creme

4- 8oz. (total 32 oz.) Hershey Bars

1 cup walnuts (opt.)


Mix sugar and milk and bring to a slow boil,

then continue to cook stirring continually for 4 1/2 min.

Don't scorch!

Mix everything else into hot syrup and beat till thick.

Pour into a buttered 9 x 12 pan and cool.

Wednesday, December 26, 2012

Pineapple Upside Down Hummingbird Cake

The Hummingbird Cake, a cake historically made up of banana, pineapple and nuts, reminds me of the very origins of Kwanzaa as it is deeply rooted in African-American, southern soul food tradition. The generational passed down tale is that the origin of the name “hummingbird cake” came from people humming when they tasted the cake.By merging the hummingbird cake with another soul food classic, pineapple upside down cake, this dessert celebrates African-American culture




Pineapple Upside Down Hummingbird Cake
For the Cake

1/4 cup brown sugar
2 tablespoons butter
Fresh pineapple slices or 1 can of pineapple slices
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 egg beaten
1/4 cup oil
1 teaspoon vanilla
1/4 cup pineapple juice
1/4 cup crushed pineapple
1/2 cup mashed ripe bananas
1/4 cup of toasted and finely chopped pecans, optional (omit if you have a nut allergy like yours truly)


For the Caramel Cream Sauce
3/4 cup sugar
1/4 cup water
1/2-1 cup of heavy cream (depending on how thick you want your sauce)


For the Butterscotch Coconut Ice Cream
2 cups of coconut milk
Pinch of salt
1 tablespoon of vanilla
2 tablespoons of butter
3/4 cup of brown sugar


Directions
For the cake, preheat oven to 350 degrees. Spray individual 3-ounce ramekins with non-stick baking spray. Start by making the caramel topping. Take the brown sugar and butter and combine and melt in a saucepan over medium heat until the sugar dissolves and the mixture becomes bubbly (this happens after a few minutes). Pour the caramel mixture evenly into individual ramekins. Arrange one pineapple slice in each ramekin on top of the caramel mixture. Combine flour, baking soda, salt, 1/2 cup of sugar and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, and pecans if you decide to use them, and mashed bananas. Pour batter into prepared ramekins. Bake for 22-25 minutes. Cool for 10 minutes before removing from ramekins.


For the caramel sauce, combine 3/4 cup of sugar and water in saucepan. Boil the mixture over medium high heat until the water evaporates and the sugar begins to melt. Reduce the heat and stir constantly while continuing to cook until the sugar is completely melted (a darker amber color). This can take about 20 minutes. Remove the melted sugar from the heat and add the cream gradually, whisking constantly. Add in vanilla and whisk. Set aside to cool slightly.

For the butterscotch ice cream, heat butter, brown sugar and vanilla extract in saucepan until it begins to bubble. Slowly add coconut milk and a pinch of salt while whisking. Whisk until smooth and remove from heat. Store in the refrigerator until completely cool. Once cool, add to your favorite ice cream maker to finish. P.S. This is a great vegan recipe if you replace the butter with a vegan substitute like Earth’s Balance.

Sunday, December 23, 2012

Sweet Cinnamon Latte

Sweet Cinnamon Latte to try in your Mr. Coffee® Café Latte! Sweet Cinnamon Latte

Serves: double serving

Coffee & Water in brewer
... 6 tablespoons coffee/espresso, on top
8 ounces water

Ingredients in pitcher
13 ounces milk
2 tablespoons caramel sundae syrup
2 tablespoons sugar
1/8 teaspoon ground cinnamon
See More

Wednesday, December 19, 2012

ChuNKy Chicken and Cream Cheese Taquitos

Chunky Chicken and Cream Cheese Taquitos
 
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 32 minutes
Yield: about 10 taquitos
Chubby Chicken and Cream Cheese Taquitos
The golden crunch of tortillas gives way to a creamy chicken and cream cheese filling that is easy to love.
Ingredients
3 cups cooked shredded chicken (I like rotisserie)
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 + 1/2 cups shredded sharp cheddar cheese
1 + 1/2 cups chopped baby spinach, stems removed
coarse salt and fresh black pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
your choice for serving:
sour cream/quacamole/salsa/taco sauce/ranch dressing
                  
Instructions
  1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
  2. Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
  3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium heat, cook tortillas in batches, until golden brown on each side. Remove to paper towels to drain.
  4. Serve with your choice of dunking sauce.

Tuesday, December 18, 2012

Cinnamon Bun Cookies

Cinnamon Bun Cookies

VANILLA COOKIE DOUGH
1/2 cup powdered sugar
3/4 cup unsalted butter
... 1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour

MIDDLE:
1 large egg white
1 Tablespoon water
1/4 cup granulated white sugar
1 1/2 teaspoons ground cinnamon

ICING:
1/2 cup powdered sugar
2 Tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions:


1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you're ready to use it.

2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9x12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.

3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool.

4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping


@[421273597929396:274:Slice of Life]~Cinnamon Bun Cookies

VANILLA COOKIE DOUGH
 1/2 cup powdered sugar 
3/4 cup unsalted butter 
1/2 teaspoon salt 
1 1/2 teaspoons vanilla extract 
1 1/2 cups all purpose flour 

MIDDLE:
 1 large egg white 
1 Tablespoon water 
1/4 cup granulated white sugar 
1 1/2 teaspoons ground cinnamon 

ICING:
 1/2 cup powdered sugar 
2 Tablespoons heavy whipping cream 
1/2 teaspoon vanilla extract 
1/2 teaspoon ground cinnamon 

Directions:
 

1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you're ready to use it.
 
2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9x12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.
 
3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool.
 
4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping

http://www.recipegirl.com/2008/12/11/cinnamon-bun-cookies/

Monday, December 17, 2012

Easy Baked Cheese Balls

Easy Baked Cheese Balls - better than deep frying :)

Cut up string cheese, dip in skim milk, then Italian bread crumbs. Bake at 425 for 7-10 minutes
Easy Baked Cheese Balls - better than deep frying :)

Cut up string cheese, dip in skim milk, then Italian bread crumbs. Bake at 425 for 7-10 minutes

starbucks lemon loaf

Ingredients:
1 1/2 cups flour
...
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
Zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

Directions:
1. Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
6. Glaze - whisk to combine
See More
@[421273597929396:274:Slice of Life]~Starbucks Lemon Loaf
 http://jennsrandomscraps.blogspot.com/2012/02/starbucks-lemon-loaf.html
 
Ingredients:
 1 1/2 cups flour
 1/2 teaspoon baking powder

 1/2 teaspoon baking soda
 1/2 teaspoon salt
 3 eggs, room temp
 1 cup sugar
 2 tablespoons butter, softened
 1 teaspoon vanilla extract
 2 teaspoon lemon extract
 1/3 cup lemon juice
 1/2 cup oil
 Zest of one lemon
 
Glaze:
 1 cup powdered sugar
 2 tablespoons whole milk
 1/2 teaspoon lemon extract
 
Directions:
 1. Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
 2. In a large bowl, combine flour, baking soda, baking powder and salt.
 3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
 4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. 
 5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
 6. Glaze - whisk to combine

Sunday, December 16, 2012

Nutter Butter Snowmen

Nutter Butter Snowmen



I love the kitchen, I love baking and I love making edible creations. Throw in some M&M’s and a few other accessories, and you have cute-as-a-button snowmen. This is definitely a perfect holiday project if you have little ones too!


You can use a bag of Wilton candy melts I chose to use the red and green M&M’s but if you think your snowmen would enjoy a flair of color, by all means use whichever you’d like!


Nutter Butter Snowmen

Yield: 20 cookies
Prep Time: 45 minutes
Total Time: 45 minutes
A fun holiday baking project - make snowmen out of Nutter Butter cookies and a few other ingredients!

Ingredients:

Nutter Butter cookies
White candy melts, vanilla flavored
M&M candies
Orange Tic-Tacs, cut in half
Black decorator icing

Directions:

1. Line a baking sheet with wax paper; set aside.
2. In a small to medium bowl, melt the white candy melts according to the package instructions.
3. Working one at a time, dip a Nutter Butter cookie into the melted coating and flip it over to coat completely (a fork is great for this). Remove and let any excess drip off then place on the wax paper-lined baking sheet. Repeat with the remaining Nutter Butter cookies. Place the baking sheet into the refrigerator for at least 30 minutes so the coating can set.
4. Attach a small decorating tip (I used a #2) to a pastry bag and fill with black icing (I just used Wilton decorating icing to make it easy). Dab a small amount on one side of an M&M and place on the coated cookie. Repeat with another just below to make the two "buttons".
5. Dab another small amount on the bottom of half of a Tic Tac and affix to the center of the top of the cookie for the nose. Again, repeat.
6. Now squeeze out small dots for the eyes and the mouth. Ta-Da! Snowmen!

Saturday, December 15, 2012

Flavorfull whipped creams for the holidays

all puffy and soft.

Peppermint Whipped Cream
  • 6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
  • 2 cups of whipping cream
  1. Unwrap your candy canes and place them in a blender or food processor. I like to break them into pieces as I add them to the blender.
  2. Process until the candy canes util they are a fairly fine powder.
  3. In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
  4. Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.
Marshmallow Whipped Cream
  • 1 cup of whipping cream
  • 1-2 Tbsp powdered sugar (I like it sweet so I use 2 Tbsp)
  • dash of vanilla
  • 1-2 cups mini marshmallows (I use 1 1/2 cups)
  1. In a bowl, whip cream until firm.
  2. Blend in sugar and vanilla.
  3. Fold in marshmallows. Use immediately to top cups of hot coca if desired. Or place in the fridge for a few hours and the marshmallows will puff up and soften. This is the way I like to use it.

Tuesday, December 11, 2012

Baked Apple Spice Doughnuts with Cinnamon Glaze

Baked Apple Spice Doughnuts with Cinnamon Glaze
Baked Apple Spice Doughnuts with Cinnamon Glaze
Doughnuts
2
cups Bisquick® Complete pancake & waffle mix
2
tablespoons granulated sugar
1/4
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/3
cup milk
1/3
cup applesauce
1
teaspoon vanilla
Glaze
1/2
cup powdered sugar
1/4
teaspoon ground cinnamon
1
tablespoon milk
1/2
teaspoon vanilla
Candy sprinkles, if desired
 
  1. Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
  2. In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
  3. Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
  4. Meanwhile, in small bowl, mix powdered sugar, 1/4 teaspoon cinnamon, 1 tablespoon milk and 1/2 teaspoon vanilla with whisk until smooth.
  5. Dip tops of doughnuts in glaze; top with sprinkles. Serve warm.
Makes 12 mini doughnuts
 
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a caramel apple version, add 1/4 cup caramel bits to the batter.
This recipes doubles easily, and it can also be made in an electric doughnut maker.
 
Nutrition Information:
1 Serving (1 Serving)
      Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Baked Banana Nut Doughnuts with Vanilla Glaze

Baked Banana Nut Doughnuts with Vanilla Glaze


Baked Banana Nut Doughnuts with Vanilla Glaze

Doughnuts
2
cups Bisquick® Complete pancake & waffle mix
2
tablespoons granulated sugar
1/8
teaspoon ground cinnamon
1/3
cup mashed banana
1/3
cup milk
1
teaspoon vanilla
1/4
cup chopped walnuts
Glaze
1/4
cup powdered sugar
2
teaspoons milk
1/4
teaspoon vanilla
 
  1. Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
  2. In medium bowl, stir together Bisquick mix, granulated sugar, cinnamon, banana, 1/3 cup milk and 1 teaspoon vanilla. Fold in walnuts. Spoon batter into pan, using about 1 tablespoon for each doughnut.
  3. Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
  4. Meanwhile, in small bowl, mix glaze ingredients with whisk until smooth.
  5. Drizzle glaze over doughnuts. Serve warm.
Makes 12 mini doughnuts                           
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

These doughnuts are also delicious with a simple sprinkle of powdered sugar instead of the glaze.

Keep extra bananas in the freezer so you have them on hand for making these doughnuts and other recipes. The peel will turn brown, but the inside will be fine.
 
Nutrition Information:
1 Serving (1 Servings)
      Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Mistakenly Zesty Pork Chops


Mistakenly Zesty Pork Chops


serves 4
Delicious and juicy with a little zing, try this today with a couple of your favorite veggies.











Ingredients:
  • 1 cupsoy sauce
  • 3/4 cupwater
  • 1/2 cupbrown sugar
  • 1 tablespoonhoney
  • 1 dashlemon juice4pork chops
  • 1 cupketchup
  • 1/2 cupcocktail sauce
  • 1/4 cupbrown sugar
  • 2 tablespoonswater
  • 1 1/2 teaspoonsground dry mustard

Directions
  1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
  2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
  5. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).

Monday, December 10, 2012

Roast Chicken with Rosemary

Roast Chicken with Rosemary
I love rosemary, you can grow it inside in your kitchen and it smells like a Christmas tree, so fresh and earthy, pick off a couple branches and use it. It's simple easy and fast and inexpensive. So go make yours for this weeks menu.

makes 6 servings









Ingredients
  • 1 (3 pound)whole chicken, rinsed salt and pepper to taste
  • 1 smallonion, quartered
  • 1/4 cupchopped fresh rosemary
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
3.Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear.
 Cooking time will vary a bit depending on the size of the bird.

Saturday, December 8, 2012

Chocolate Eclair Cake

Chocolate Eclair Cake
Serves: at least 12

This is sure to give you your chocolate fix!
It is such an easy dessert to prepare, and yet you still get all the flavor of a hard-to-make eclair. Directions







Ingredients
*2 small boxes french vanilla pudding
*3 c milk *1 8 oz. tub cool whip
*1 bx graham crackers
*1 jar(s) hot fudge topping Try Smucker's ® Toppings
*1 jar(s) maraschino cherries


  • Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth.
  • Stir in Cool Whip until well blended and creamy.
  • Line the bottom of a 9x13 pan with graham crackers.
  • Pour and spread ½ of pudding mixture on top of graham crackers.
  • Add another layer of graham crackers on top of pudding mixture.
  • Spread remaining pudding mixture onto graham crackers.
  • Add another layer of graham crackers.
  • Place hot fudge topping in a microwavable bowl and heat for 1 minute.
  • Stir and heat for 1 minute more.
  • Stir again and pour over top layer of graham crackers.
  • Spread until smooth.
  • Garnish top with maraschino cherries.
  • Refrigerate for at least 6 hours, or overnight, for best results.

Wednesday, December 5, 2012

Super Seven Spinach Salad

Super Seven Spinach Salad


Prep Time: 15 Minutes Ready In: 15 Minutes
Servings: 6
"This recipe has only seven ingredients, so it's easy to memorize and share. It's my most requested salad! sounds really healthy I am going to make this this week







Ingredients:

1 (6 ounce) package baby spinach leaves
1/3 cup cubed Cheddar cheese
1 Fuji apple - peeled, cored and diced
1/3 cup finely chopped red onion
1/4 cup sweetened dried cranberries
1/3 cup blanched slivered almonds
3 tablespoons poppy seed salad dressing

Directions: 1. In a large salad bowl, combine the spinach, Cheddar cheese, apple, red onion, cranberries and slivered almonds.
Toss with poppy seed dressing just before serving

Cranberry Chicken

Cranberry Chicken

Servings: 4
"A fruity alternative to barbecue sauce, this chicken grills up mighty tasty in a cranberry-lemon-rosemary glaze."

Ingredients:
  • 2 1/2 pounds cut up chicken pieces salt and pepper to taste
  • 1 (8 ounce) can jellied cranberry sauce
  • 1/4 cup corn syrup 2 tablespoons lemon juice
  • 2 tablespoons melted butter
  • 1/2 teaspoon dried rosemary, crushed
Directions:
1. Heat grill to medium. Rinse chicken and pat dry. Season with salt and pepper to taste.

2. To Make Sauce: In a medium bowl combine the cranberry sauce, corn syrup, lemon juice, butter/margarine and rosemary. Mix well. Set aside.

3. Grill chicken pieces, bone side up, on uncovered grill over medium hot coals for 20 minutes.
Turn chicken and grill for another 20 to 30 minutes or until tender and juices run clear, brushing often with the sauce during the last 15 minutes of cooking

Monday, December 3, 2012

Delicious Deviled Eggs

Delicious Deviled Eggs
From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.

Makes 6 (2 halves) servings. Prep Time: 10 minutes
Refrigerate: 1 hour

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt McCormick® Paprika

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.

3. Refrigerate 1 hour or until ready to serve. To hard cook eggs: Gently place eggs in single layer in medium saucepan.
Add enough cold water to cover eggs with 1 inch of water.
Bring just to boil on medium-high heat.
 Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.)
After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.
Refrigerate and use within a week.

per serving Calories: 136 Fat: 12 g Carbohydrates: 1 g Cholesterol: 216 mg Sodium: 172 mg Fiber: 0 g Protein: 6 g