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Post by cooking4max on Oct 16, 2009 22:08:26 GMT -5
Oreo Truffles (Merril1221)
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion)
Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 mintues.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, life ball out of choclate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
If not eating that day. store in airtight container, in refrigerator.
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Post by cooking4max on Oct 16, 2009 22:13:49 GMT -5
A different Sweet Potato Casserole (Grandma Nee Nee) -------------------------------------------------------------------------------- Haven't tried this yet, but it sounds good.
Sweet Potatoes Ingredients 2 pounds sweet potatoes One 16-ounce can whole berry cranberry sauce 1/2 teaspoon cinnamon 2/3 cup self-rising flour 2/3 cup firmly packed brown sugar 2/3 cup quick cooking oats, uncooked 1/2 cup chopped pecans 1/4 cup plus 2 Tablespoons margarine or butter 1 cup miniature marshmallows Cook potatoes in boiling water to cover 20 minutes or until tender. Let cool to touch. Peel and mash potatoes. Stir in whole cranberry sauce and cinnamon. Spoon into a lightly greased 2-quart casserole. Combine flour, sugar and oats. Cut in margarine or butter until mixture resembles coarse crumbs, add pecans. Spoon over sweet potatoes. Bake at 375 degrees for 20 minutes. Top with marshmallows and bake until golden brown.
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Post by cooking4max on Oct 16, 2009 22:15:55 GMT -5
Microwave Carmel Corn (Great) (Cooking4Max) -------------------------------------------------------------------------------- This is a recipe I've used for years and it always turns out great and doesn't take long at all to make.
Microwave Carmel corn 16 Cup of popped corn no salt or butter 1 Stick margarine or butter 1/4 C. Light Karo Syrup 1/2 tsp salt 1/2 tsp. Baking Soda 1 C. packed brown sugar
Mix butter , karo syrup and salt in large Microwaveable bowl. Put in Microwave on high power and wait to start timing it until it starts boiling. Then boil for a full 3 minutes. Take out of Microwave and stir in 1/2 tsp. baking soda and stir fast. It will double it's size. Pour this mixture over your popped popcorn in a large bowl that will fit in your Microwave. I use the large green Tupperware bowl to do his. It hasn't melted on me yet. LOL Stir in well and put back into Micro. for 1 minute. Take out and stir. Put back in for another minute. TAke out and stir. Do this 3 times total. Then pour on waxed paper on your counter and let dry after stirring the 3rd time. This coats all the popcorn. It doesn't take it long to dry and it is fantastic. Dena IF you have any trouble let me know.
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Post by cooking4max on Oct 16, 2009 22:21:05 GMT -5
Cookin4max at TSR
List of Ingredients PEACHES & CREAM CAKE
Make a yellow cake mix according to directions: Except use Buttermilk instead of water. Then whip in 1 cup of peaches (Either fresh or canned) in the batter. Then bake as directed in 9 X 13 pan. You need a deep Lasagna Pan for this.
After you get this out of the oven, have 1 Large box of Peach jello made according to jello directions. Poke holes in cake all over. Pour half of jello over cake. Let cool in fridge.
Mix 1 cup of peaches with remaining jello & let cool (Not in fridge)I usually mash peaches (You don't have to)
Beat together: 2 8 oz Cream Cheese 2 Cups Powdered Sugar 1 12 oz Cool Whip Spread this on top of cake
Pour remaining jello & fruit over top of cake. Put in fridge until jello sets up
Bet you won't have one peice left wherever you take this. I don't !!!!!
Hope you enjoy this. Let me know.
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Post by cooking4max on Oct 16, 2009 22:24:31 GMT -5
Antipasto Bread (Cooking4Max) -------------------------------------------------------------------------------- Antipasto Bread Bread: 3 cups bread flour 1 ½ tsp. salt 3 Tbsp. sugar 1 ½ Tbsps. powdered milk 1cup + 1 Tbsp. water 2 Tbsp. butter 1 pkg. FLEISHMAN’S dry yeast Filling: 6 ounce jar marinated artichoke hearts, drained ½ cup hard salami, chopped 1 C. Red Onion chopped ½ cup pitted ripe black olives, sliced 2 garlic cloves, pressed ¼ cup butter, melted 1 cup Parmesan cheese, grated Place bread ingredients into bread machine and process for dough according to machine directions. Place artichokes on paper towel and pat dry. Chop artichokes. In a medium-sized bowl, combine artichokes, hard salami, red onion, olives and garlic. Mix lightly and set aside. Spray an 8-inch fluted pan with nonstick cooking spray. Divide dough into quarters. Divide each quarter into 16 equal-sized pieces of dough. Dip 16 dough pieces in melted butter, then roll in cheese. Arrange evenly in pan. Sprinkle with ½ cup of the artichoke mixture. Repeat twice. Dip remaining dough pieces in butter, roll in cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese. Cover loosely and let rise in a warm place until doubled in size (approx. 1 hour.) Preheat oven to 350. Bake 50-60 minutes until deep golden brown. Cool bread 5 minutes on cooling rack. Loosen edges of bread from sides and center of pan. Carefully invert to remove bread. Cool slightly, serve warm. Refrigerate any leftover bread. Yield: 16 servings
Note: if you don't want to bother with the yeast bread, I have used my biscuit dough and had really good results too.
2 C. Self rising flour 4 Tbsp. Crisco 1 C. Buttermilk
Blend flour and crisco and add milk. Use dough as above ...
I think I had to double or triple biscuits to have enough dough..
OR IF YOU WANT TO GO THE REALLY EASY ROUTE. USE CANNED BISCUITS........
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Post by cooking4max on Oct 16, 2009 22:27:47 GMT -5
Mom's Sweet and Sour Baked Beans (Cookin4max) -------------------------------------------------------------------------------- 1/2 lb. sliced bacon 1/2 lb. sage sausage 1/2 lb. ground beef 1 C. thinkly sliced onion 28 oz. pork and beans 17 oz. Lima beans drained 1 Can kidney beans drained 1/2 C. BBQ Sauce 1/2 C. Ketchup
1/2 C. sugar 1 C. packed brown sugar 2 Tbsp. Mustard 1/2 C.. Molasses 1 tsp. Salt 1/2 tsp. Chili powder 4 Tbsp. Cider Vinegar
In large skillet brown beef, sausage, and onion, then drain. Put in Large casserole dish and add all of the beans. Drain all but the pork and beans. Combine all other ingredients; stir into beef and bean mixture. Place Raw bacon on top of casserole and put in oven uncovered on 350 for 45min. to 1 hour. Will bake up thick. Note: I looked and looked for this recipe after mom passed away and I finally found it. This is by far the best baked beans you will ever taste. Enjoy!
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Post by cooking4max on Oct 16, 2009 22:29:28 GMT -5
This was posted by wifemomcookmaid on another board I belong to and it sounded too good to keep to myself
"Snickers"
First Layer: 1 c. milk chocolate chips 1/4 c. butterscotch chips 1/4 c. creamy peanut butter
Melt together and spread on bottom of 9 X 13 cake pan. Put in fridge or freezer to set up while next layer is prepared.
Second Layer: 1/4 c. butter 1 c. sugar 1/4 c. evaporated milk
Boil above ingredients together for 5 minutes, take off stove then add:
1 1/2 c. marshmallow crème 1/4 c. peanut butter 1 tsp. vanilla 1 1/2 c. salted peanuts, chopped Stir together and spread on top of first layer. Return to fridge or freezer.....
Third Layer: 1 (14 oz.) pkg. caramels 1/4 c. whipping cream
Melt caramels, add cream and spread on top of second layer. Return to fridge or freezer.....
Fourth Layer: Same as first layer.
Store in refrigerator to keep from going soft.
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Post by cooking4max on Oct 16, 2009 22:34:43 GMT -5
Midnight Brisket Rub 1/8 cup salt 1/8 cup black pepper 1/8 cup paprika 1 TBSP garlic granules 1 tsp dry mustard 1 tsp Accent 2 TBSP red pepper flakes (I prefer Watkins brand ingredients for all my meat recipes) 1. Purchase a a 6 or 7 lb. brisket flat (I get mine at Sam's). 2. Marinade in worchestershire sauce overnight (I prefer a produtct called Meat Magic for beef marinading) 3. When ready to cook remove from marinade and inject with beef broth over the entire brisket (about 1 1/2 apart) for added flavor (important) 4. Apply the mixture by rubbing into the meat with the palm of your hand. 5. Cook brisket for 7 - 8 hours in a BBQ smoker (I use a Weber Smokey Mountain cooker) or until internal temperature reaches 170-175 degrees. (I use a Polder or Taylor digital meat thermometer for this purpose.) 6. Slice brisket for serving and sauce with your favorite BBQ sauce Once you cook your brisket slice it up and then let it simmer in a pan of your BBQ sauce covered with foil to "steam" it a little. THis will make the meat more tender. If you have any questions about the recipe please let me know. Thanks, Brian Pearcy aka "The BBQ Guy" www.TheBBQGuy.com
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Post by cooking4max on Oct 16, 2009 22:36:15 GMT -5
Old Fashioned Hard Candy Dena Makes 1 1/4 pounds (20 servings). Printed from Allrecipes, Submitted by Tami L. Smith -------------------------------------------------------------------------------- 2 cups white sugar 1 cup water 3/4 cup light corn syrup 1/2 teaspoon peppermint extract (or flavor of your choice) 1 drop red food coloring (optional) color to match flavor 1/8 cup confectioners' sugar
Directions 1 In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush. 2 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter. 3 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Here is one similar to mine that had good reviews, so you can give this one to your friend.
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Post by cooking4max on Oct 16, 2009 22:39:25 GMT -5
Ham Balls or Ham loaf (Cooking4Max) -------------------------------------------------------------------------------- 15# of Ham ground up (butcher will usually do this for you) 5 Pounds of fresh ground pork (Not sausage) 10 oz. bread crumbs (Not seasoned) 24 eggs 1 Large can crushed Pineapple in heavy syrup use syrup too 1 # Brown sugar 1 Lg. Box of Cherry Jello
Combine everything and stir until well blended. Shape in 1 or 2 # loaves or meatballs. You may freezer wrap this and it freezes well.
To bake: thaw first and for loaves bake at 375 degrees for 30 to 40 min.
For meatballs, bake on cookie sheet still frozen for 20 min.
For sauce: 1 small can crushed pineapple 1 C. packed brown sugar 3 Tbsp. Mustard For meatballs I also add 1 C. Bullseye BBQ sauce to this sauce recipe..
1 Cup Bullseye BBQ sauce
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Post by cooking4max on Oct 16, 2009 22:42:48 GMT -5
Old Home Remedy Coughsyrup « Thread Started on Feb 21, 2004, 23:31 »
-------------------------------------------------------------------------------- gravlax Home Cured Posts: 4031 (1/9/03 8:45 am) Reply Old Home Remedy Coughsyrup -------------------------------------------------------------------------------- An older lady gave me this recipe for cough syrup a couple of days ago. She swore by it. Even though I had my doubts, I decided to make it. To my amazement, it worked!! Both DH and I are rid of our coughs!
1 bottle of beer (any kind will do) 1 cup of sugar 1 small bottle of almond extract
Put beer and sugar in a pot and bring it to a boil. Let it cool off a bit. Add the almond extract. Stir well. Let it cool off completely, and then put it in a glass bottle in the fridge. Take 1 tablespoon three times a day. ...and life goes on...
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Post by cooking4max on Oct 16, 2009 22:46:44 GMT -5
Dena Garlic Hot Wings Unregistered User (12/28/02 5:06 pm) Reply Amber -------------------------------------------------------------------------------- This is the recipe I got from a restaurant that had wonderful hotwings and they aren't too hot.
8 ounces hot sauce 8 ounces butter 3 cloves crush garlic
Mix together and soak wings in this mixture overnight. Roll in flour and deep fry until done about 3 to 4 min. serve with ranch dressing and celerly sticks.
Yummy!!
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Post by cooking4max on Oct 16, 2009 22:49:27 GMT -5
I keep this recipe in my Christmas cookbook. Dena
Cinnamon Schnapps Cake
1 package cherry chip cake mix. (No pudding in the mix) if it is included, exclude the pudding mix in the ingredients list. 2 T. Hazelnut Schnapps 2 T. Butterscotch Scnapps 1 T. Cinnamon Schnapps 1 T. Dark Rum 3 eggs 1 package vanilla instant pudding mix 1/2 c. oil 1/2 c. water 1 t. cinnamon sugar
Mix cake mix, eggs, one at a time, beat well after each addition, water, oil, all liquors and pudding mix, scrapeing bowl well. You should use a bundt pan, well buttered and sugared. Oven should be at 350 degrees. Bake 45 - 55 min. Cool slightly, pop out of pan. Shake butterscotch snapps over cake and then sprinkle with cinnamon sugar.
This is a great recipe. I think I got it at TSR when I first posted on the board a couple of years ago.
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Post by cooking4max on Oct 16, 2009 22:56:40 GMT -5
Apple Cider Chick's recipe
Fast Goodies
2 cups Bisquick 1/2 cup melted butter 8 oz sour cream 1/2 cup grated cheese [use more if you like cheese]
Mix everything together. Put in muffin tins. Bake at 450* for 10-12 minutes.
Good, Easy, Quick, Special
Note:
I double this for a crowd and use mini muffin tins for bite size treats.
I have also used Helluva Good Onion Dip in place of the sour cream for extra flavour.
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Post by cooking4max on Oct 16, 2009 23:04:06 GMT -5
CRANBERRY AMBROSIA HOLIDAY SPREAD (Cakegirl) --------------------------------------------------------------------------------
2 8 oz. packages of cream cheese, softened 1/2 C. powdered sugar 1 6 oz. package sweetened dried cranberries, divided 1 15 1/2 oz. can of crushed pineapple 1 11 oz. can mandarin oranges 1 3 1/2 oz. can shredded coconut, divided 1 C. pecans, toasted and chopped pecan halves (4-8) , toasted for garnish
Mix together the cream cheese and sugar until well blended. Add cranberries, reserving 1/4 cup cranberries. Drain pineapple and oranges. Pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into the cream cheese mixture, reserving 1/4 cup coconut. Stir in chopped pecans. Spoon mixture into serving dish or bowl. Sprinkle reserved cranberries around outside edge of bowl. Arrange orange sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and arrange pecan halves in center. Serve with gingersnaps or crackers.
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Post by cooking4max on Oct 16, 2009 23:07:09 GMT -5
Grand Marnier Dip « Thread Started on Feb 20, 2004, 21:29 »
-------------------------------------------------------------------------------- Dena Unregistered User (11/26/02 4:55 pm) Reply Grand Marnier Dip -------------------------------------------------------------------------------- 1 8 oz. cream cheese 3/4 sour cream 1/2 cup brown sugar 2 tbsp. Grand Marnier ( triple sec or orange liqueur) Mix ingredients well. Best when chilled for a while before serving.
cakegirl62 Breakfast Club Chef Posts: 9329 (11/26/02 7:06 pm) Reply Re: Grand Marnier Dip -------------------------------------------------------------------------------- Dena, what would you sever this with? Fruit?
What if the Hokey-Pokey really is what it's all about?
~~Lori~~
Dena Unregistered User (11/26/02 8:10 pm) Reply I -------------------------------------------------------------------------------- I would, but the recipe it came on had all different kinds and shapes of crackers all around it and shaped in the form of a wreath it was beautiful. With a bowl of this dip in the middle.
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Post by cooking4max on Oct 16, 2009 23:09:28 GMT -5
White Christmas Jewel Fudge « Thread Started on Feb 20, 2004, 21:28 »
-------------------------------------------------------------------------------- TinieMarie Registered User Posts: 400 (11/24/02 5:07 pm) Reply White Christmas Jewel Fudge -------------------------------------------------------------------------------- 3 (6 ounce) packages premium white Chocolate chips 1 ( 14 ounce) can Sweetened condensed milk(NOT evaporated) 1 1/2 tsp vanilla 1/8 tsp salt 1/2 c chopped green candied cheries 1/2 c chopped red candied cherries In heavy saucepan over low heat, melt chipswith milk, vanilla and salt. Remove from heat; stir in cherries. Spread evenly in foil lined 8 or 9 inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off foil and cut into squares. Store covered in refrigerator. Makes 2 1/4 pounds.
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Post by cooking4max on Oct 16, 2009 23:13:58 GMT -5
Italian Wedding Soup 1 Gallon and 2 cups Water 1 Cup Italian flavored Bread Crumbs 15 Chicken Bouillon cubes 1 Cup Fresh parmesan cheese grated 10 ounces fresh spinach chopped
1 Egg 1 Bunch Green onions Chopped 1 1/2 pounds chicken breasts cubed 2 Cups Carrot Shredds 8 oz. Acini di pepe (Small balls of pasta) 1/2 of whole stalk of celery chopped Salt and Pepper to taste 1 pound of ground round Directions: 1. In a large pot over medium heat combine the water & 1/2 # chicken livers. Cook till boiling and 10 min more. Take out livers and yucky stuff, you just wanted the flavor in the broth then and chicken bouillons, spinach, onions, carrots and celery. Mix well and allow to simmer. 2. In a separate large bowl, combine the ground round, 1 cup parmesan cheese, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter (Very small balls) and drop them right into the simmering broth. Stirring while dropping them in so they don't get stuck together. 3. Put chunks of chicken breast into the soup while stirring and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste. This makes a large amount of soup and freezes well. We love this! Dena
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Post by cooking4max on Oct 16, 2009 23:20:59 GMT -5
Cinnamon Ornaments Dena
¾ cup ground cinnamon 1 Tbsp. Ginger or Allspice 2 Tbsp. Ground Cloves 1 Tbsp. Nutmeg 1 Cup Applesauce 2 Tblsp. Elmers white glue
Combine spices, blending well. Stir in applesauce & glue; mix well (mixture will be stiff) Roll out to ¼ inch thickness on cookie sheet. Using small or medium cookie cutters, cut dough into desired shapes. Reuse excess dough again. Poke hole at top for hanging. Let dry for 4 to 5 days. Use wire or ribbon for hanging. Store in airtight container or bag. Wonderful for Christmas presents. Hang on tree or in Kitchen. Makes your house smell wonderful.
You may speed up the drying process by putting them in the oven on the cookie sheet on 200 degrees for a couple of hours. House smells wonderful....
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Post by cooking4max on Oct 16, 2009 23:26:25 GMT -5
Pumpkin Cider Bread (Cooking4Max) Two favorite fall ingredients are combined in the recipe below.
1 cup apple cider 1 cup canned pumpkin purée 2 large eggs 1/4 cup vegetable oil 3/4 cup firmly packed light brown sugar 1 tablespoons freshly grated orange zest 2 cups all-purpose flour 3 teaspoons double-acting baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground mace 1/4 teaspoon cinnamon 1/8 teaspoon ground cloves 1/2 cup chopped walnuts
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan. Makes 1 loaf.
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