36 cherry tomatoes
6 oz Garden Veggie cream cheese (or use garlic herb cheese)
2 tbsp buttermilk
1/2 C shredded cheddar cheese
Cut the tops off tomatoes and gently remove seeds and pulp using a melon baller or small spoon. Invert on lined baking sheet and drain. In food processor put cheese and buttermilk; whirl until smooth. Add cheddar and pulse 2 or 3 times.
Put in pastry bag with star tip, pipe into tomatoes. Chill in refrigerator for 1 hour.
Friday, April 10, 2009
Fruity Chicken Tossed Salad
12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges drained
1 cup seedless red grapes halved
1 cup pineapple chunks, drained
4 strawberries halved
1 cup shredded cheese
1 cup pecans chopped
2/3 - 1 cup poppy seed dressing
In a large bowl, combine the salad greens, chicken and fruits, Top with cheese & pecans.
Drizzle with dressing and toss to coat.
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges drained
1 cup seedless red grapes halved
1 cup pineapple chunks, drained
4 strawberries halved
1 cup shredded cheese
1 cup pecans chopped
2/3 - 1 cup poppy seed dressing
In a large bowl, combine the salad greens, chicken and fruits, Top with cheese & pecans.
Drizzle with dressing and toss to coat.
CHICKEN & BROCCOLI
3 packs cooked chicken
2 packs cooked broccoli
1/2 cup mayonnaise
1 can cream of chicken
2 tbl. of lemon juice
3 slices of bread (cut into cubes)
Mozzarella cheese to cover
Melted butter
Mix mayo, cream of chicken and lemon juice together and set aside. Layer broccoli at the bottom of pan. Next layer chicken and then spread mayo mixture over the chicken and broccoli. Cover with cheese. Place cubed bread every so often and pour butter all over. Bake at 350-375 for 25 minutes. Then broil till brown and crispy.
2 packs cooked broccoli
1/2 cup mayonnaise
1 can cream of chicken
2 tbl. of lemon juice
3 slices of bread (cut into cubes)
Mozzarella cheese to cover
Melted butter
Mix mayo, cream of chicken and lemon juice together and set aside. Layer broccoli at the bottom of pan. Next layer chicken and then spread mayo mixture over the chicken and broccoli. Cover with cheese. Place cubed bread every so often and pour butter all over. Bake at 350-375 for 25 minutes. Then broil till brown and crispy.
PMS in a Pot
Pepperoni, Meatballs & Sausage in Sauce
3.5 oz pepperoni slices
36 frozen Italian style meatballs
16 oz cocktail sausages
12 oz jar of chili sauce
16 oz bbq sauce (I use 8 oz Kraft honey bbq and 8 oz Kraft spicy honey bbq)
26 oz Ragu spaghetti sauce (no meat or veggies)
Mix everything into a crock-pot, cover and cook on low heat for 3 hours, stirring from the bottom every 15 minutes or so.
Enjoy!
3.5 oz pepperoni slices
36 frozen Italian style meatballs
16 oz cocktail sausages
12 oz jar of chili sauce
16 oz bbq sauce (I use 8 oz Kraft honey bbq and 8 oz Kraft spicy honey bbq)
26 oz Ragu spaghetti sauce (no meat or veggies)
Mix everything into a crock-pot, cover and cook on low heat for 3 hours, stirring from the bottom every 15 minutes or so.
Enjoy!
Corn Dip
3 cans Mexicorn
1 small can green chilies
8 oz blue plate mayonnaise (not fat free or low cal and not miracle whip - they are too sweet & too thin)
8 oz sour cream
8 oz shredded cheddar (mild or sharp)
handful of chopped green onions (more or less - your choice)
Drain corn & chilies, mix everything together in a bowl, cover tightly and refrigerate overnight. Serve cold.
1 small can green chilies
8 oz blue plate mayonnaise (not fat free or low cal and not miracle whip - they are too sweet & too thin)
8 oz sour cream
8 oz shredded cheddar (mild or sharp)
handful of chopped green onions (more or less - your choice)
Drain corn & chilies, mix everything together in a bowl, cover tightly and refrigerate overnight. Serve cold.
Pecan Pear Salad
Salad ingredients:
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups salad greens
2/3 cup pecan halves, toasted
1/2 cup fresh raspberries
1/3 cup (2 oz) feta or blue cheese
Dressing ingredients
2 tbsp fresh raspberries
3/4 cup olive oil
3 tbsp cider vinegar
2 tbsp + 1 tsp. sugar
1/4 - 1/2 tsp. black pepper
Dressing: Press 2 tbsp raspberries through sieve; reserve juice. Discard seeds. Combine oil, vinegar, sugar, pepper and raspberry juice in a container, shake very well.
Salad: Toss sliced pears in lemon juice and then drain. Mix greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups salad greens
2/3 cup pecan halves, toasted
1/2 cup fresh raspberries
1/3 cup (2 oz) feta or blue cheese
Dressing ingredients
2 tbsp fresh raspberries
3/4 cup olive oil
3 tbsp cider vinegar
2 tbsp + 1 tsp. sugar
1/4 - 1/2 tsp. black pepper
Dressing: Press 2 tbsp raspberries through sieve; reserve juice. Discard seeds. Combine oil, vinegar, sugar, pepper and raspberry juice in a container, shake very well.
Salad: Toss sliced pears in lemon juice and then drain. Mix greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.
Spinach and Artichoke Dip (strong garlic flavor)
2 - 10 oz boxes frozen chopped spinach
14 oz marinated (in water) artichokes, chopped
16 oz white alfredo sauce (I use Ragu)
16 oz shredded Monterey Jack cheese
8 oz cream cheese
3 envelopes dry "Good Seasons" Italian Dressing mix
1 stick unsalted butter (not margarine)
Cook spinach in microwave and drain very well (squeeze out all water)
Soften butter & cream cheese and mix with dry dressing mix. Blend well, add chopped artichokes and spinach; mix together. Add alfredo sauce and cheese. Mix well.
The dip can be made a day ahead and refrigerated. Heat well in microwave for several minutes to get completely hot.
14 oz marinated (in water) artichokes, chopped
16 oz white alfredo sauce (I use Ragu)
16 oz shredded Monterey Jack cheese
8 oz cream cheese
3 envelopes dry "Good Seasons" Italian Dressing mix
1 stick unsalted butter (not margarine)
Cook spinach in microwave and drain very well (squeeze out all water)
Soften butter & cream cheese and mix with dry dressing mix. Blend well, add chopped artichokes and spinach; mix together. Add alfredo sauce and cheese. Mix well.
The dip can be made a day ahead and refrigerated. Heat well in microwave for several minutes to get completely hot.
Bacon Breadsticks
4 1/2-ounce box sesame seed breadsticks
16-ounce package bacon
8-ounce container grated Parmesan
Preheat oven to 350 degrees F.
Wrap breadsticks in bacon. Place on cookie sheet and bake for 30 minutes. Sprinkle with or dredge through Parmesan while hot. Allow to cool and crisp, then serve.
16-ounce package bacon
8-ounce container grated Parmesan
Preheat oven to 350 degrees F.
Wrap breadsticks in bacon. Place on cookie sheet and bake for 30 minutes. Sprinkle with or dredge through Parmesan while hot. Allow to cool and crisp, then serve.
Mini JELL-O Trifle Bites
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Gelatin
3 slices (3/4-inch thick each) pound cake, cut into 24 cubes
1 pkg. (8 oz. ) PHILADELPHIA Cream Cheese
1 cup powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1 tsp. grated lemon peel
Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Gelatin
3 slices (3/4-inch thick each) pound cake, cut into 24 cubes
1 pkg. (8 oz. ) PHILADELPHIA Cream Cheese
1 cup powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1 tsp. grated lemon peel
Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
PISTACHIO COFFEE CAKE
1 box white cake mix
4 eggs
1 c. water
2/3 c. oil
2 small pkg. instant pistachio pudding
Confectioners' sugar
2 tsp. cocoa (I use Hershey's baking cocoa powder)
1 tsp. cinnamon
1/3 c. sugar
1/2 c. nuts (walnuts or pecans)
Mix white cake, eggs, water, oil, and pudding together. Beat with hand mixer for 10 minutes. In another bowl mix cocoa, cinnamon, and sugar together. Drop cocoa mixture on cake mixture and mix to marbleize into white cake mixture. Take a fork to poke cocoa mixture into white mixture in several spots. Sprinkle nuts over the top of the cake. Bake in a 9x13 inch cake for 50-55 minutes. Make a thin icing from the confectioners' sugar to drizzle over the cake while it is still warm.
4 eggs
1 c. water
2/3 c. oil
2 small pkg. instant pistachio pudding
Confectioners' sugar
2 tsp. cocoa (I use Hershey's baking cocoa powder)
1 tsp. cinnamon
1/3 c. sugar
1/2 c. nuts (walnuts or pecans)
Mix white cake, eggs, water, oil, and pudding together. Beat with hand mixer for 10 minutes. In another bowl mix cocoa, cinnamon, and sugar together. Drop cocoa mixture on cake mixture and mix to marbleize into white cake mixture. Take a fork to poke cocoa mixture into white mixture in several spots. Sprinkle nuts over the top of the cake. Bake in a 9x13 inch cake for 50-55 minutes. Make a thin icing from the confectioners' sugar to drizzle over the cake while it is still warm.
CREAM CHEESE COOKIE CUPS
1 tube (18 oz) refrigerated chocolate chip cookie dough
4 oz cream cheese, softened
2 tbsp butter (land o' lakes stick)
1/2 tsp. vanilla extract
1 1/4 cups confectioners sugar
To make 12 cups; cut cookie dough in half before using and save other half for another use.
With floured hands, press about 1 tbsp of dough onto the bottom and up the sides of 12 miniature muffin cups. (I sprayed them lightly with Pam cooking spray) Bake at 350* for 8 - 10 minutes or until lightly browned.
Using the end of a wooden handled spoon, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire cookie rack to cool completely.
In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners sugar. Using an icing bag; pipe into cookie cups or spoon filling into cups using a small spoon. Store in refrigerator. Yield 1 dozen
Can use almond or peppermint extract in place of vanilla.
4 oz cream cheese, softened
2 tbsp butter (land o' lakes stick)
1/2 tsp. vanilla extract
1 1/4 cups confectioners sugar
To make 12 cups; cut cookie dough in half before using and save other half for another use.
With floured hands, press about 1 tbsp of dough onto the bottom and up the sides of 12 miniature muffin cups. (I sprayed them lightly with Pam cooking spray) Bake at 350* for 8 - 10 minutes or until lightly browned.
Using the end of a wooden handled spoon, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire cookie rack to cool completely.
In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners sugar. Using an icing bag; pipe into cookie cups or spoon filling into cups using a small spoon. Store in refrigerator. Yield 1 dozen
Can use almond or peppermint extract in place of vanilla.
Almond Sour Cream Pound Cake
1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar 1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda 6 eggs 1/2 teaspoon orange extract 1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows
Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.
Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
3 cups sugar 1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda 6 eggs 1/2 teaspoon orange extract 1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows
Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.
Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
White Chocolate Peach Bread Pudding
12 pieces of sliced white bread
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract
Preheat oven to 350 degrees. Tear bread into pieces in a large greased baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in the microwave until hot and butter melts. Stir in chopped white chocolate until melted and pour over bread and peaches. In a separate bowl, whisk together eggs, sugar and almond extract. Pour over bread mixture and gently stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce. (serves 8-10)
White Chocolate Sauce:
4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream
Heat cream in the microwave until boiling. Whisk in white chocolate until combined. Drizzle over bread pudding.
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract
Preheat oven to 350 degrees. Tear bread into pieces in a large greased baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in the microwave until hot and butter melts. Stir in chopped white chocolate until melted and pour over bread and peaches. In a separate bowl, whisk together eggs, sugar and almond extract. Pour over bread mixture and gently stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce. (serves 8-10)
White Chocolate Sauce:
4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream
Heat cream in the microwave until boiling. Whisk in white chocolate until combined. Drizzle over bread pudding.
Slow Cooker Pulled Pork
3 lb boneless pork shoulder roast (well trimmed)
1 package McCormick slow cooker bbq pulled pork seasoning pouch
1/2 C ketchup
1/2 C firmly packed brown sugar (I used dark brown sugar)
1/3 C cider vinegar
Mix seasoning pouch with ketchup, sugar and vinegar, place roast in crock pot; pour mixture over roast and cover. Cook on low for 8 hours (or on high for 4 hours). Do not remove lid while cookSlow Cooker Pulled Porking.
When it's done shred the roast with 2 forks, stir to cover meat with gravy. Serve on rolls or buns.
* Substitute: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.
1 package McCormick slow cooker bbq pulled pork seasoning pouch
1/2 C ketchup
1/2 C firmly packed brown sugar (I used dark brown sugar)
1/3 C cider vinegar
Mix seasoning pouch with ketchup, sugar and vinegar, place roast in crock pot; pour mixture over roast and cover. Cook on low for 8 hours (or on high for 4 hours). Do not remove lid while cookSlow Cooker Pulled Porking.
When it's done shred the roast with 2 forks, stir to cover meat with gravy. Serve on rolls or buns.
* Substitute: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.
MELBA'S DELIGHT
1 1/4 Cup flour
1 Cup crushed pecans
1 3/4 stick oleo
8 oz cream cheese softened
1 1/4 Cup powdered sugar
1 Cup Cool Whip
3 Cups cold whole milk
3.4 oz box of instant vanilla pudding
3.4 oz box of pistachio pudding
Melt butter in 9"X13" baking dish then add flour & pecans, mix well and pat into bottom of dish; bake at 350* for 25 minutes. Cool completely.
Mix cream cheese, powdered sugar & cool whip together. After crust is cooled spread mixture on top of crust. Mix together 1 1/2 cups milk with vanilla pudding, then in another bowl mix 1 1/2 cups milk with pistachio pudding; then alternately fold puddings on top of cream cheese layer. Swirl to make a marbled look. Can add cool whip on top if desired.
1 Cup crushed pecans
1 3/4 stick oleo
8 oz cream cheese softened
1 1/4 Cup powdered sugar
1 Cup Cool Whip
3 Cups cold whole milk
3.4 oz box of instant vanilla pudding
3.4 oz box of pistachio pudding
Melt butter in 9"X13" baking dish then add flour & pecans, mix well and pat into bottom of dish; bake at 350* for 25 minutes. Cool completely.
Mix cream cheese, powdered sugar & cool whip together. After crust is cooled spread mixture on top of crust. Mix together 1 1/2 cups milk with vanilla pudding, then in another bowl mix 1 1/2 cups milk with pistachio pudding; then alternately fold puddings on top of cream cheese layer. Swirl to make a marbled look. Can add cool whip on top if desired.
PEACH COBBLER
1 Cup flour
3 TBSP baking powder
6 TBSP stick oleo
1 Cup sugar
2/3 Cup peach juice (from canned peaches)
1/3 Cup water
1 16 oz can sliced peaches
Melt butter in an 8"x8" baking dish in 350* oven. Combine flour, baking powder, sugar and then add peach juice & water. Mix well, pour on top of melted butter; then gently place sliced peaches on top of the batter. DO NOT STIR. The crust will bake up around the peaches. Bake at 350* for 60 minutes.
3 TBSP baking powder
6 TBSP stick oleo
1 Cup sugar
2/3 Cup peach juice (from canned peaches)
1/3 Cup water
1 16 oz can sliced peaches
Melt butter in an 8"x8" baking dish in 350* oven. Combine flour, baking powder, sugar and then add peach juice & water. Mix well, pour on top of melted butter; then gently place sliced peaches on top of the batter. DO NOT STIR. The crust will bake up around the peaches. Bake at 350* for 60 minutes.
Coconut Yummies
Stale white bread
sweetened condensed milk
coconut flakes
Slice white bread in half or in fourths and then freeze.
After bread is frozen and firm, dip in sweetened condensed milk and then roll in coconut flakes. place on a greased pan and bake at 350* until coconut is toasted on top.
sweetened condensed milk
coconut flakes
Slice white bread in half or in fourths and then freeze.
After bread is frozen and firm, dip in sweetened condensed milk and then roll in coconut flakes. place on a greased pan and bake at 350* until coconut is toasted on top.
Pineapple Angel Food Cake (low fat)
1 box of angel food cake mix
1 can (20 oz) crushed pineapple w/ juice
Pour the entire can of crushed pineapple with juice into a bowl, add cake mix. Mix well and bake for 20- 30 min at 350*.
VERY LOW FAT
1 can (20 oz) crushed pineapple w/ juice
Pour the entire can of crushed pineapple with juice into a bowl, add cake mix. Mix well and bake for 20- 30 min at 350*.
VERY LOW FAT
OOEY GOOEY BUTTER CAKE
1 yellow cake mix
3 eggs1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 lb. box powdered sugar
Melt butter. Mix with 1 egg and yellow cake mix. Pat into a buttered 7 1/2 x 9 1/2 inch glass pan. Beat 2 eggs, cream cheese, and powdered sugar. Pour over cake mix mixture. Bake 30 minutes in 350 degree oven. Top will be golden brown.
3 eggs1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 lb. box powdered sugar
Melt butter. Mix with 1 egg and yellow cake mix. Pat into a buttered 7 1/2 x 9 1/2 inch glass pan. Beat 2 eggs, cream cheese, and powdered sugar. Pour over cake mix mixture. Bake 30 minutes in 350 degree oven. Top will be golden brown.
WHITE CHOCOLATE PECAN SHEET CAKE
1 cup butter
½ teaspoon salt
½ cup water
1 teaspoon baking soda
3 oz. white chocolate, chopped
1 cup buttermilk
2 cups sugar
2 eggs, lightly beaten
2 cups flour
1 teaspoon almond extract
Preheat oven to 375 degrees. Melt butter and water in a large saucepan until boiling. Remove from heat and stir in white chocolate with a whisk until smooth and melted. Whisk in all other ingredients until combined. Pour into a greased 9 x 13 inch baking pan. Bake about 30 minutes , until tested done. Remove and immediately making icing.
ICING:
½ cup butter
2 Tablespoons
1 oz. white chocolate, chopped
1 cup chopped pecans
2 cups powdered sugar
Melt butter in the microwave. Remove and stir in white chocolate until smooth and melted. Stir in powdered sugar, milk and pecans. Pour over warm cake and spread gently to cover. Let cool in pan.
½ teaspoon salt
½ cup water
1 teaspoon baking soda
3 oz. white chocolate, chopped
1 cup buttermilk
2 cups sugar
2 eggs, lightly beaten
2 cups flour
1 teaspoon almond extract
Preheat oven to 375 degrees. Melt butter and water in a large saucepan until boiling. Remove from heat and stir in white chocolate with a whisk until smooth and melted. Whisk in all other ingredients until combined. Pour into a greased 9 x 13 inch baking pan. Bake about 30 minutes , until tested done. Remove and immediately making icing.
ICING:
½ cup butter
2 Tablespoons
1 oz. white chocolate, chopped
1 cup chopped pecans
2 cups powdered sugar
Melt butter in the microwave. Remove and stir in white chocolate until smooth and melted. Stir in powdered sugar, milk and pecans. Pour over warm cake and spread gently to cover. Let cool in pan.
Milk & Cookies Recipe
CHIPS AHOY CHOCOLATE CHIP COOKIES (BLUE BAG)
COLD MILK
16 OZ COOL WHIP
POUR MILK INTO A SHALLOW BOWL, LAY COOKIE IN MILK, DIP IT IN THE MILK SO THAT IT IS TOTALLY COVERED, REMOVE QUICKLY AND LAY IN A 9" X 13" DISH, FILL BOTTOM OF DISH WITH COOKIES, SPREAD COOL WHIP ON TOP. REPEAT WITH COOKIES AND COOL WHIP & LAYER UNTIL DISH IS FULL. KEEP IN REFRIGERATOR AND SERVE COLD.
COLD MILK
16 OZ COOL WHIP
POUR MILK INTO A SHALLOW BOWL, LAY COOKIE IN MILK, DIP IT IN THE MILK SO THAT IT IS TOTALLY COVERED, REMOVE QUICKLY AND LAY IN A 9" X 13" DISH, FILL BOTTOM OF DISH WITH COOKIES, SPREAD COOL WHIP ON TOP. REPEAT WITH COOKIES AND COOL WHIP & LAYER UNTIL DISH IS FULL. KEEP IN REFRIGERATOR AND SERVE COLD.
MARGARITA PIE
Makes 8 servingsPrep: 15 minutes Chill: at least 3 hours
Ingredients
1 prepared graham cracker pie crust (9-inch)
Filling:
1/4 cup water
1 packet unflavored gelatin
1 cup liquid margarita mix (such as Jose Cuervo brand)
3 tablespoons sugar
3 drops green food coloring
1/3 cup tequila
1 container (8 ounces) frozen whipped dessert topping, thawed
Lime twists for garnish, optional
Directions
1. Place graham cracker crust in freezer while making filling.
2. Filling: Place the 1/4 cup water in a small bowl and microwave on HIGH for 1-1/2 minutes until boiling. Add gelatin; stir until dissolved.
3. In a large bowl, whisk margarita mix, sugar, food coloring and tequila until sugar is completely dissolved. Whisk in gelatin mixture until thoroughly blended. Cover with plastic wrap and refrigerate for 30 minutes.
4. Reserve 1-1/3 cups of the whipped dessert topping. Whisk the remaining dessert topping into the margarita mixture for 1 to 2 minutes until well blended and uniform in color. If a darker color is desired, add food coloring, one drop at a time, stirring well after each.
5. Pour mixture into chilled pie shell. Loosely cover with plastic wrap and chill for at least 3 hours. Can be made up to 1 day in advance.
6. To serve, remove pie from refrigerator; let set for 10 minutes. Spoon reserved topping onto the center of the pie, garnish with lime twists, if desired, and slice.
Ingredients
1 prepared graham cracker pie crust (9-inch)
Filling:
1/4 cup water
1 packet unflavored gelatin
1 cup liquid margarita mix (such as Jose Cuervo brand)
3 tablespoons sugar
3 drops green food coloring
1/3 cup tequila
1 container (8 ounces) frozen whipped dessert topping, thawed
Lime twists for garnish, optional
Directions
1. Place graham cracker crust in freezer while making filling.
2. Filling: Place the 1/4 cup water in a small bowl and microwave on HIGH for 1-1/2 minutes until boiling. Add gelatin; stir until dissolved.
3. In a large bowl, whisk margarita mix, sugar, food coloring and tequila until sugar is completely dissolved. Whisk in gelatin mixture until thoroughly blended. Cover with plastic wrap and refrigerate for 30 minutes.
4. Reserve 1-1/3 cups of the whipped dessert topping. Whisk the remaining dessert topping into the margarita mixture for 1 to 2 minutes until well blended and uniform in color. If a darker color is desired, add food coloring, one drop at a time, stirring well after each.
5. Pour mixture into chilled pie shell. Loosely cover with plastic wrap and chill for at least 3 hours. Can be made up to 1 day in advance.
6. To serve, remove pie from refrigerator; let set for 10 minutes. Spoon reserved topping onto the center of the pie, garnish with lime twists, if desired, and slice.
LEMON DELIGHTS
1/2 cup butter, softened
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking powder
1 egg
Zest of 1 lemon
1 teaspoon lemon extract
1-1/2 cups flour
Preheat oven to 350 degrees. Cream butter and sugar with an electric mixer for 2 minutes. Add egg and lemon extract.
Mix in salt, baking powder, lemon zest and flour until combined. Use a small ice cream scoop to shape cookies and place on 2 greased foil lined baking sheets. Bake about 15 minutes, just until light golden brown. Leave on sheet and sprinkle with powdered sugar while still warm. Cool completely and decorate with icing.
ICING:
1 cup powdered sugar
1 - 1-1/2 tablespoons lemon juice
Mix together powdered sugar, lemon juice and food coloring until smooth. Add more lemon juice if necessary to achieve a drizzling consistency that's not too thin. Place in a squeeze bottle and drizzle icing over each cookie in a concentric circle. Let dry completely before storing. Makes about 3-1/2 dozen cookies. Keep for about a week.
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking powder
1 egg
Zest of 1 lemon
1 teaspoon lemon extract
1-1/2 cups flour
Preheat oven to 350 degrees. Cream butter and sugar with an electric mixer for 2 minutes. Add egg and lemon extract.
Mix in salt, baking powder, lemon zest and flour until combined. Use a small ice cream scoop to shape cookies and place on 2 greased foil lined baking sheets. Bake about 15 minutes, just until light golden brown. Leave on sheet and sprinkle with powdered sugar while still warm. Cool completely and decorate with icing.
ICING:
1 cup powdered sugar
1 - 1-1/2 tablespoons lemon juice
Mix together powdered sugar, lemon juice and food coloring until smooth. Add more lemon juice if necessary to achieve a drizzling consistency that's not too thin. Place in a squeeze bottle and drizzle icing over each cookie in a concentric circle. Let dry completely before storing. Makes about 3-1/2 dozen cookies. Keep for about a week.
SPINACH QUICHE
4 eggs
2 sm. cartons heavy whipping cream
1 box frozen spinach (poke holes in box and microwave - then squeeze out excess moisture)
1/4 cup flour
1 teaspoon salt
1/4 teaspoon red pepper
4 oz. shredded Swiss cheese (or chopped, sliced Swiss cheese)
1 small onion chopped & sauteed in margarine
Mix above ingredients together and fill tiny pastry shells. Bake at 350 degrees for 25-30 minutes.
TINY PASTRY SHELLS
1 box Pillsbury refrigerated pie crust
With a little flour, roll pie crust into one thin sheet and cut with biscuit cutter. Fit each small crust into a tiny muffin tin.
2 sm. cartons heavy whipping cream
1 box frozen spinach (poke holes in box and microwave - then squeeze out excess moisture)
1/4 cup flour
1 teaspoon salt
1/4 teaspoon red pepper
4 oz. shredded Swiss cheese (or chopped, sliced Swiss cheese)
1 small onion chopped & sauteed in margarine
Mix above ingredients together and fill tiny pastry shells. Bake at 350 degrees for 25-30 minutes.
TINY PASTRY SHELLS
1 box Pillsbury refrigerated pie crust
With a little flour, roll pie crust into one thin sheet and cut with biscuit cutter. Fit each small crust into a tiny muffin tin.
SAVORY VEGETABLE FRITTATA
6 eggs
1/2 cup roasted red peppers, coarsely chopped
1/4 cup half & half
1 cup sliced mushrooms
1/2 teaspoon salt
1/4 cup chopped green onion
1/4 teaspoon pepper
1/4 cup chopped parsley
1/2 cup shredded Asiago cheese
Prepared Basil Pesto for garnish
Preheat oven to 350 degrees. Beat eggs with a whisk to combine. Add cream, salt, pepper and cayenne.
Grease a 9-10 inch quiche dish or pie pan with cooking spray. Place roasted peppers, mushrooms, green onion,
parsley and cheese in the dish. Pour egg mixture over vegetables and bake for about 20-25 minutes.
Serve warm with a garnish of Pesto.
1/2 cup roasted red peppers, coarsely chopped
1/4 cup half & half
1 cup sliced mushrooms
1/2 teaspoon salt
1/4 cup chopped green onion
1/4 teaspoon pepper
1/4 cup chopped parsley
1/2 cup shredded Asiago cheese
Prepared Basil Pesto for garnish
Preheat oven to 350 degrees. Beat eggs with a whisk to combine. Add cream, salt, pepper and cayenne.
Grease a 9-10 inch quiche dish or pie pan with cooking spray. Place roasted peppers, mushrooms, green onion,
parsley and cheese in the dish. Pour egg mixture over vegetables and bake for about 20-25 minutes.
Serve warm with a garnish of Pesto.
Kerry's 'Don't You Wish You Had This Recipe' Taco Salad
3 pounds ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 - 4 cups (12 - 16 ounces) shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each) chopped or sliced ripe black olives, drained
2 cans (15 ounces each) ranch or chili beans, drained
1 package (16 ounces) corn chips
1 bottle (16 ounces) Catalina salad dressing
1 jar (12 ounces) salsa
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic container and make sure it is mixed well.
3 envelopes taco seasoning
3 heads lettuce, shredded
3 - 4 cups (12 - 16 ounces) shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each) chopped or sliced ripe black olives, drained
2 cans (15 ounces each) ranch or chili beans, drained
1 package (16 ounces) corn chips
1 bottle (16 ounces) Catalina salad dressing
1 jar (12 ounces) salsa
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic container and make sure it is mixed well.
Cheesecake Chocolate Cups
Chocolate cups (at Target next to the cake mix) (18 per box)
Caramel ice cream topping
Cheesecake filling in tub
Strawberries for garnish
Squirt a small amount of caramel into bottom of chocolate cups, fill with cheesecake filling, garnish with a sliced strawberry. Enjoy!
Caramel ice cream topping
Cheesecake filling in tub
Strawberries for garnish
Squirt a small amount of caramel into bottom of chocolate cups, fill with cheesecake filling, garnish with a sliced strawberry. Enjoy!
Hot Spinach & Artichoke Dip
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
1 (one) 6-oz pack fresh spinach, chopped (I use a pizza cutter to chop fine)
Salt to taste
Ground black pepper to taste
Preheat oven to 325ºF.
MIX all ingredients in a large bowl, coat a large non-stick baking pan with pam spray; fill pan with mixture. Bake at 325ºF for about 35 minutes or until bubbling and center is hot. Sprinkle top of heated dip with parmesan cheese. Serve hot.
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
1 (one) 6-oz pack fresh spinach, chopped (I use a pizza cutter to chop fine)
Salt to taste
Ground black pepper to taste
Preheat oven to 325ºF.
MIX all ingredients in a large bowl, coat a large non-stick baking pan with pam spray; fill pan with mixture. Bake at 325ºF for about 35 minutes or until bubbling and center is hot. Sprinkle top of heated dip with parmesan cheese. Serve hot.
Sausage Balls Recipe
2 Cups Pioneer buttermilk biscuit mix
1 tube Jimmy Dean breakfast sausage regular flavor
8 oz Kraft sharp cheddar - not shredded grate it yourself
Layer cheese, biscuit mix & then sausage in bowl, mix well after each addition; keep stirring roll into balls - layer cookie sheet with foil bake at 325* for 25 min check see if they are brown enough; if not bake 5 min longer.
If doubling recipe - use
3 cups mix
2 tubes sausage
16 oz cheese
DO NOT USE SHREDDED OR LOW FAT, SKIM MILK OR GENERIC CHEESE ONLY KRAFT SHARP CHEDDAR - THE OTHERS DO NOT HOLD THE CONSISTENCY
1 tube Jimmy Dean breakfast sausage regular flavor
8 oz Kraft sharp cheddar - not shredded grate it yourself
Layer cheese, biscuit mix & then sausage in bowl, mix well after each addition; keep stirring roll into balls - layer cookie sheet with foil bake at 325* for 25 min check see if they are brown enough; if not bake 5 min longer.
If doubling recipe - use
3 cups mix
2 tubes sausage
16 oz cheese
DO NOT USE SHREDDED OR LOW FAT, SKIM MILK OR GENERIC CHEESE ONLY KRAFT SHARP CHEDDAR - THE OTHERS DO NOT HOLD THE CONSISTENCY
Hershey Cake Recipe
1 box German chocolate cake mix
Icing:
8 ounces cream cheese
12 - 16 ounces cool whip
6 full size Hershey chocolate bar with almonds
1/2 cup sugar
1 cup powdered sugar
Bake German chocolate cake in 2 or 3 layers, following directions on box. Chop or grate the 6 Hershey's bar for use in icing. Cream together cream cheese & both sugars, mix well. Fold in cool whip. Add 1/2 of the crushed chocolate bars to the mix and then spread ingredients between layers and on top of cake. Sprinkle crushed candy bar on top of iced cake and in between each layer.
Icing:
8 ounces cream cheese
12 - 16 ounces cool whip
6 full size Hershey chocolate bar with almonds
1/2 cup sugar
1 cup powdered sugar
Bake German chocolate cake in 2 or 3 layers, following directions on box. Chop or grate the 6 Hershey's bar for use in icing. Cream together cream cheese & both sugars, mix well. Fold in cool whip. Add 1/2 of the crushed chocolate bars to the mix and then spread ingredients between layers and on top of cake. Sprinkle crushed candy bar on top of iced cake and in between each layer.
CORN CASSEROLE RECIPE
CORN CASSEROLE
1 stick butter or margarine
1 small can whole kernel corn (undrained)
1 lg can cream style corn
1 sm box jiffy corn bread mix
8 oz shredded cheddar cheese
1 medium onion – chopped
1 medium bell pepper – chopped
1 sm (8 oz) sour cream
Melt butter, mix all ingredients together except corn bread and cheese. Next mix in corn bread mix and then sprinkle cheese on top.
Bake 35-45 minutes at 350 degrees until all liquid is cooked up and dry.
1 stick butter or margarine
1 small can whole kernel corn (undrained)
1 lg can cream style corn
1 sm box jiffy corn bread mix
8 oz shredded cheddar cheese
1 medium onion – chopped
1 medium bell pepper – chopped
1 sm (8 oz) sour cream
Melt butter, mix all ingredients together except corn bread and cheese. Next mix in corn bread mix and then sprinkle cheese on top.
Bake 35-45 minutes at 350 degrees until all liquid is cooked up and dry.
Low Fat Cooking
Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use.
Use non-stick cookware so that you don't have to use as much, if any, fat. When sauteing, use a small amount of chicken broth or wine instead of butter or oil.
To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before using the broth.
Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible, leave the skin on your fruits and vegetables and cook them whole.
Romaine lettuce is loaded with vitamins compared to iceberg. It has three times as much Vitamin C and six times as much Vitamin A.
Vitamin C is destroyed quickly in cooking - so cook your vegetables with Vitamin C in the smallest amount of water possible and for a short amount of time.
Stock up on spices. One of the keys to cooking low-fat and not getting bored is to spice your food well. When you have finished your recipe, always taste it and adjust the spices to meet your taste.
Purchase the best (i.e. heaviest) set of non-stick cookware you can afford.
When cooking a dish with both vegetables and meat (i.e. in stir frys and stews), reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3. You will hardly notice!
Thicken gravies with milk or broth blended in the blender with flour. Be sure to cook long enough to remove the raw flour taste. You'll never notice the lack of fat.
Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.
Use non-stick cookware so that you don't have to use as much, if any, fat. When sauteing, use a small amount of chicken broth or wine instead of butter or oil.
To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before using the broth.
Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible, leave the skin on your fruits and vegetables and cook them whole.
Romaine lettuce is loaded with vitamins compared to iceberg. It has three times as much Vitamin C and six times as much Vitamin A.
Vitamin C is destroyed quickly in cooking - so cook your vegetables with Vitamin C in the smallest amount of water possible and for a short amount of time.
Stock up on spices. One of the keys to cooking low-fat and not getting bored is to spice your food well. When you have finished your recipe, always taste it and adjust the spices to meet your taste.
Purchase the best (i.e. heaviest) set of non-stick cookware you can afford.
When cooking a dish with both vegetables and meat (i.e. in stir frys and stews), reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3. You will hardly notice!
Thicken gravies with milk or broth blended in the blender with flour. Be sure to cook long enough to remove the raw flour taste. You'll never notice the lack of fat.
Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.
General Shelf Lives For Common Items
Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor. Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened. Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years. Opened: 1 year.
Dry egg noodles unopened: 2 years. Opened: 1-2 months.
Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months. Opened: 2-3 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor. Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened. Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years. Opened: 1 year.
Dry egg noodles unopened: 2 years. Opened: 1-2 months.
Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months. Opened: 2-3 months.
How to use Chopsticks
Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of chopstick should extend beyond your fingertip. Relax. Now position the other chopstick so that it is held against the side of your index finger by the end of your thumb. Tap the ends of both sticks on the plate, while holding them at a slight angle to the table. Allow them to slide just a little so that the ends line up. Place a little pressure on the top chopstick. It will pivot on your index finger just above the second knuckle. Remember: the bottom chopstick is stationary. The tip of the top chopstick will move towards the tip of the bottom chopstick.Encourage this. Hold those tips together firmly enough to grasp a piece of food and lift it off the plate. Place delicately into your waiting mouth. Although there's no need to stoop, you may wish to lean over your plate a bit during your first attempts. It might save you a clean-up!
How to set a formal table
Generally, the more formal the occasion, the more courses are served, which of course means more flatware. There should be a different set of utensils for each course: salad fork, dinner fork; dinner knife, bread knife; and so on. Some special dishes such as oysters have special utensils. These can be served at the presentation of the food, but generally are placed on the table in order of course. When oysters are served as an appetizer for example, set the oyster fork to the right of the spoon.
Building from the basic set-up (dinner fork on the left of the plate; knife to the right of the plate, dinner spoon to the right of the knife):
On the left side of the plate put the salad fork to the left of the dinner fork. On the right add a soup spoon to the outside of the dinner spoon if soup will be served. Place the soup bowl above the soup spoon and to the right. The bread plate goes to the left, about two inches above the fork. Place the butter knife across the bread plate at a diagonal, upper left to lower right. Small salad plates go to the left and a little below the bread plate. Dessert spoons, or in some cases knife and fork, are placed about an inch above the top of the plate with the handle(s) on the right side.
The largest glass on the table is the water glass which goes on the right side above the dinner knife. It may be filled and iced when guests arrive or left empty to be filled at each diner's request. If wine or some other beverage is served, set the appropriate glass to the right and a little down from the water glass.
Building from the basic set-up (dinner fork on the left of the plate; knife to the right of the plate, dinner spoon to the right of the knife):
On the left side of the plate put the salad fork to the left of the dinner fork. On the right add a soup spoon to the outside of the dinner spoon if soup will be served. Place the soup bowl above the soup spoon and to the right. The bread plate goes to the left, about two inches above the fork. Place the butter knife across the bread plate at a diagonal, upper left to lower right. Small salad plates go to the left and a little below the bread plate. Dessert spoons, or in some cases knife and fork, are placed about an inch above the top of the plate with the handle(s) on the right side.
The largest glass on the table is the water glass which goes on the right side above the dinner knife. It may be filled and iced when guests arrive or left empty to be filled at each diner's request. If wine or some other beverage is served, set the appropriate glass to the right and a little down from the water glass.
Tips & Hints
To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
* A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
* For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
* To keep cauliflower white while cooking - add a little milk to the water.
* Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
* Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.
* Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.
* Do not use metal bowls when mixing salads. Use wooden, glass or china.
* A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.
* To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
* It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
* Microwave a lemon for 15 seconds and double the juice you get before squeezing.
* Microwave garlic cloves for 15 seconds and the skins slip right off.
* When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
* Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.
* The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.
* Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
* Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
* No "curly" bacon for breakfast when you dip it into cold water before frying.
* When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
* Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.
* Never heat pesto sauce - the basil will turn black and taste bitter.
* Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.
* A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches or burns.
* When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.
* If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan.
* Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.
* Brown gravy in a hurry with a bit of instant coffee straight from the jar... no bitter taste, either.
* To hasten the cooking of foods in a double boiler, add salt to the water in the outer boiler.
* Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
* To keep potatoes from budding, place an apple in the bag with the potatoes.
* Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
* Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
* If you have a problem opening jars: Try using latex dishwashing gloves. They give a on-slip grip that makes opening jars easy.
* Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.
* Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.
* Steak Sauce With A Kick: Deglaze your frying pan (after searing your New York steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.
* When browning ground meat, brown several pounds and drain. Divide evenly in freezer containers and freeze. Unthaw in microwave for quick fixing next time.
* Ground spices really should be replaced every 6 months or so! Unless you know you will use them up fairly quickly, buy a bottle in partnership with a friend and split the contents. You'll each benefit from fresh spices.
* Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
* Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.
* Marshmallows won't dry out when frozen.
* Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.
* For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables.
* Cheese won't harden if you butter the exposed edges before storing.
* Sausage patties rolled in flour before frying won't crack open during cooking.
* Two drops of yellow food coloring added to boiling noodles will make them look homemade.
* When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
* Fresh fish freeze well in a milk carton filled with water.
* Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.
* When picking a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft.
* When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.
* For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.
* When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
* When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.
* For fresh flavor in orange juice add the juice of one lemon.
* Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid.
* When making roux for a recipe, make extra and keep in the refrigerator for future use.
* Chefs pound meat not to tenderize the meat, but to help even the meat so it cooks evenly.
* To remove egg shells from a batter, use the remaining shell to attract the piece.
* If a recipe calls for 1 cup sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk.
* When using fresh herbs such as dill, chives, parsley, etc., hold them together in small bunches and snip with kitchen scissors. It is a lot faster this way, and you'll find the herbs will be light and fluffy, not bruised and wet as they often get when chopped.
* When going on a picnic, keep sandwiches from becoming soggy by packing lettuce and condiments in separate containers. Add them to sandwiches just before serving.
* Maple-flavored syrup, commonly found on the shelves in the store and in restaurants, is actually corn syrup flavored with a bit of pure maple syrup to keep the cost down.
* Thaw fish in milk for fresher flavor
* Put meat used for stir frying in freezer for 45 min. to 1 hr. to make slicing easier.
* You can correct greasy gravy by adding a little baking soda to it.
* If you need only 1/2 an onion, save the root half. It will last longer.
* Keep popcorn fresh and encourage more kernels to pop by storing in the freezer.
* Lemons stored in a sealed jar of water will produce twice the juice.
* Use paper bags rather than plastic to store lettuce and celery in the crisper. They will stay fresh longer.
* Bread will stay fresh longer if a celery rib is stored with it in the package.
* Save butter wrappers in the freezer to use for greasing pans when baking.
* To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.
* If guests are coming and you're behind making dinner, throw some onions on to saute and your kitchen will smell wonderful and homey.
* Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.
* When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.
* When using all-purpose flour, keep in mind that one pound flour is the equivalent to 4 cups.
* When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked.
* When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
* When using granulated sugar, keep in mind that one pound sugar is the equivalent to 2 cups.
* Ultimate Disposable Pastry Bag: Take a heavy-duty zipper-seal plastic bag and snip off one corner, making a slightly curved cut. Using a standard two-piece plastic coupler (available wherever cake decorating supplies are sold), insert the larger piece into the hole. Choose a tip and secure it with the coupler's ring. Fill the bag and zip the top closed. Decorate away, then remove the coupler/tip assembly and toss the bag. No messy cleanup!
* One way to preserve the flavor of fresh herbs is to make herb butter. Let the butter soften, then add finely chopped herbs in any combination, abbout 2 to 4 tablespoons per stick of butter. The butter freezes well, and you can serve it spread on French bread or with seafood or chicken.
* Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
* Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices.
* Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness.
* Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays a little bit hotter.
* To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.
* Cookies will spread if your dough is too pliable by allowing butter to get too soft. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
* Cookie dough can be frozen up to three months in an airtight container or refrigerated three to four days.
* Check cookies at minimum baking time.
* Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture.
* Marinate red meats in wine to tenderize.
* Marinate chicken in buttermilk to tenderize.
* Use margarine instead of butter to panfry or saute. Butter burns quickly.
* Instead of adding raw garlic to sauces, saute the garlic first for a milder flavor.
* Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
* Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
* A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little postioning help.
* A simple way to sharpen kitchen shears: cut a piece of steel wool.
* Don't just keep dental floss in your medicine cabinet. Keep some in the kitchen. It's a great tool. Unflavored dental floss is often better than a& knife to cleanly cut all kinds of soft foods, soft cheese, rolled dough, layered cake and cheesecake.
* If lettuce starts turning a little brown (but not slimy) it may not be suitable for salads, but it is for sauteing. Sauteed salad greens like lettuce, radicchio, and endive make an unusual but tasty side dish. Saute lettuces just as you would spinach. Cook them quickly in a little olive oil, minced garlic, and salt. They taste great, and you cant tell that the greens were once a little brown.
* A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
* For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
* To keep cauliflower white while cooking - add a little milk to the water.
* Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
* Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.
* Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.
* Do not use metal bowls when mixing salads. Use wooden, glass or china.
* A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.
* To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
* It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
* Microwave a lemon for 15 seconds and double the juice you get before squeezing.
* Microwave garlic cloves for 15 seconds and the skins slip right off.
* When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
* Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.
* The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.
* Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
* Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
* No "curly" bacon for breakfast when you dip it into cold water before frying.
* When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
* Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.
* Never heat pesto sauce - the basil will turn black and taste bitter.
* Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.
* A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches or burns.
* When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.
* If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan.
* Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.
* Brown gravy in a hurry with a bit of instant coffee straight from the jar... no bitter taste, either.
* To hasten the cooking of foods in a double boiler, add salt to the water in the outer boiler.
* Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
* To keep potatoes from budding, place an apple in the bag with the potatoes.
* Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
* Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
* If you have a problem opening jars: Try using latex dishwashing gloves. They give a on-slip grip that makes opening jars easy.
* Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.
* Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.
* Steak Sauce With A Kick: Deglaze your frying pan (after searing your New York steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.
* When browning ground meat, brown several pounds and drain. Divide evenly in freezer containers and freeze. Unthaw in microwave for quick fixing next time.
* Ground spices really should be replaced every 6 months or so! Unless you know you will use them up fairly quickly, buy a bottle in partnership with a friend and split the contents. You'll each benefit from fresh spices.
* Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
* Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.
* Marshmallows won't dry out when frozen.
* Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.
* For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables.
* Cheese won't harden if you butter the exposed edges before storing.
* Sausage patties rolled in flour before frying won't crack open during cooking.
* Two drops of yellow food coloring added to boiling noodles will make them look homemade.
* When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
* Fresh fish freeze well in a milk carton filled with water.
* Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.
* When picking a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft.
* When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.
* For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.
* When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
* When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.
* For fresh flavor in orange juice add the juice of one lemon.
* Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid.
* When making roux for a recipe, make extra and keep in the refrigerator for future use.
* Chefs pound meat not to tenderize the meat, but to help even the meat so it cooks evenly.
* To remove egg shells from a batter, use the remaining shell to attract the piece.
* If a recipe calls for 1 cup sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk.
* When using fresh herbs such as dill, chives, parsley, etc., hold them together in small bunches and snip with kitchen scissors. It is a lot faster this way, and you'll find the herbs will be light and fluffy, not bruised and wet as they often get when chopped.
* When going on a picnic, keep sandwiches from becoming soggy by packing lettuce and condiments in separate containers. Add them to sandwiches just before serving.
* Maple-flavored syrup, commonly found on the shelves in the store and in restaurants, is actually corn syrup flavored with a bit of pure maple syrup to keep the cost down.
* Thaw fish in milk for fresher flavor
* Put meat used for stir frying in freezer for 45 min. to 1 hr. to make slicing easier.
* You can correct greasy gravy by adding a little baking soda to it.
* If you need only 1/2 an onion, save the root half. It will last longer.
* Keep popcorn fresh and encourage more kernels to pop by storing in the freezer.
* Lemons stored in a sealed jar of water will produce twice the juice.
* Use paper bags rather than plastic to store lettuce and celery in the crisper. They will stay fresh longer.
* Bread will stay fresh longer if a celery rib is stored with it in the package.
* Save butter wrappers in the freezer to use for greasing pans when baking.
* To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.
* If guests are coming and you're behind making dinner, throw some onions on to saute and your kitchen will smell wonderful and homey.
* Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.
* When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.
* When using all-purpose flour, keep in mind that one pound flour is the equivalent to 4 cups.
* When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked.
* When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
* When using granulated sugar, keep in mind that one pound sugar is the equivalent to 2 cups.
* Ultimate Disposable Pastry Bag: Take a heavy-duty zipper-seal plastic bag and snip off one corner, making a slightly curved cut. Using a standard two-piece plastic coupler (available wherever cake decorating supplies are sold), insert the larger piece into the hole. Choose a tip and secure it with the coupler's ring. Fill the bag and zip the top closed. Decorate away, then remove the coupler/tip assembly and toss the bag. No messy cleanup!
* One way to preserve the flavor of fresh herbs is to make herb butter. Let the butter soften, then add finely chopped herbs in any combination, abbout 2 to 4 tablespoons per stick of butter. The butter freezes well, and you can serve it spread on French bread or with seafood or chicken.
* Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
* Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices.
* Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness.
* Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays a little bit hotter.
* To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.
* Cookies will spread if your dough is too pliable by allowing butter to get too soft. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
* Cookie dough can be frozen up to three months in an airtight container or refrigerated three to four days.
* Check cookies at minimum baking time.
* Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture.
* Marinate red meats in wine to tenderize.
* Marinate chicken in buttermilk to tenderize.
* Use margarine instead of butter to panfry or saute. Butter burns quickly.
* Instead of adding raw garlic to sauces, saute the garlic first for a milder flavor.
* Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
* Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
* A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little postioning help.
* A simple way to sharpen kitchen shears: cut a piece of steel wool.
* Don't just keep dental floss in your medicine cabinet. Keep some in the kitchen. It's a great tool. Unflavored dental floss is often better than a& knife to cleanly cut all kinds of soft foods, soft cheese, rolled dough, layered cake and cheesecake.
* If lettuce starts turning a little brown (but not slimy) it may not be suitable for salads, but it is for sauteing. Sauteed salad greens like lettuce, radicchio, and endive make an unusual but tasty side dish. Saute lettuces just as you would spinach. Cook them quickly in a little olive oil, minced garlic, and salt. They taste great, and you cant tell that the greens were once a little brown.
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