Monday, March 29, 2010

CHEESE STRAWS

Cheese Straws


1/2 lb of grated extra shape Cheddar Cheese
1/4 lb of butter, softened
1-1/2 cups sifted flour
1/2 teaspoon salt
1/4 teaspoon red pepper (less for children's snacks)
1/4 teaspoon paprika
3 teaspoons hot water


In stand mixer cream Cheddar Cheese, butter and water until smooth. Add all dry ingredients. Refrigerate for at least an hour. Using a pastry bag and border tip, pipe out mixture to desired length and shape. Bake on ungreased cookie sheet at 350 degrees for 15 minutes. Let cool and store in an air tight container.


For a cracker shape, roll dough into a log and wrap with plastic wrap and freezer paper. Freeze, then slice thin before baking.


Dough freezes well and perfect to keep on hand for unexpected company.


Enjoy!

Saturday, July 4, 2009

Yukon Gold Cinnamon Rolls


Recipe obtained from:
http://homegrownhousewife.blogspot.com/
Yukon Gold Cinnamon Rolls
Dough:
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup (1 stick) unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugarFilling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperatureGlaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) whole milk
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
For dough:Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze: Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

Saturday, June 6, 2009

KEY LIME PIE



"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like."


INGREDIENTS


  • 5 egg yolks, beaten

  • 1 (14 ounce) can sweetened condensed milk

  • 1/2 cup key lime juice

  • 1 (9 inch) prepared graham cracker crust

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes.

Allow to cool.

Top with whipped topping and garnish with lime slices if desired.

Friday, May 15, 2009

10 Pound Cheesecake


INGREDIENTS
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling

DIRECTIONS
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

Saturday, May 9, 2009

White Christmas Cherry Bars in a Jar



  • White Christmas Bars in a Jar
    INGREDIENTS:
    1/4 C. white chocolate or vanilla milk chips
    1/2 C. chopped pecans, toasted* and cooled
    1/2 C. sweetened dried cherries or cranberries
    1/2 C. light brown sugar, packed**
    1 C. buttermilk biscuit baking mix
    1/2 C. brown sugar, packed**
    1 C. buttermilk biscuit baking mix
  • In a wide mouth glass jar, gently layer and pack ingredients in the order
    listed, beginning with the white chocolate or vanilla chips.
  • If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar.
  • Place lid on top. Cut an 8 inch circle of fabric to cover lid.
  • Place fabric over
    lid; secure in place with ribbon or raffia.
  • Decorate as desired.

    Make a gift card to attach as follows:

    WHITE CHRISTMAS CHERRY BARS
    Preheat oven to 350 ºF. Empty contents of jar into medium bowl. Stir in:
    1/2 C. (1 stick) butter or margarine, melted
    1 large egg
    1 tsp. vanilla extract
    Press into an 8 inch square baking pan coated with cooking spray. Bake for 20 to
    22 minutes, or until bars are light golden brown and center is almost set. Makes 16
    bars.
    * To toast pecans, place in a microwave safe dish and microwave on high for 4 to
    5 minutes, stirring every minute.
    ** After measuring the brown sugar, crumble it between your fingers for uniform
    texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix
    from sifting down through it.

Chicken Chimichangas



2 chicken breasts, boneless and skinless
Taco Seasoning
1 3.5 oz can of green chiles
2 cups shredded cheddar cheese
6 flour tortillas (large tortillas)
Vegetable oil

  • Heat oven to 350 degrees.
  • Sprinkle chicken with taco seasoning. (I sprinkled lightly because I wanted more of the flavors to come out with the whole dish rather than just totally taco flavor)
  • Bake chicken for 20 minutes.
  • Turn over and sprinkle taco seasoning on other side of chicken.
  • Bake another 20 minutes.
  • Let chicken cool.
  • Cut into thin slices or shred with forks.
  • To the chicken, add the green chiles and cheese.
  • Mix well.
  • Heat tortillas slightly so they are easy to fold. (usually about 30 seconds in the microwave).
  • Spoon some filling directly into middle of tortilla.
  • Fold the farthest side first over the filling, then fold the ends into the middle, then roll it up.
  • The ends should be completely closed.
  • Heat oil until water sizzles when drops hit the oil.
  • Make sure chimichanga is halfway submerged, fold side down when you first put the chimichanga in the oil.
  • Let cook for 2 minutes and turn over and cook another 2 minutes.

  • Drain on paper towels.


  • Garnish with sour cream, guacamole, diced tomatoes, salsa, or whatever you like on your Mexican food.



This recipe was obtained from: Cre8tivekitchen.blogspot.com


Monday, May 4, 2009

Corn Fritters


CORN FRITTERS (1st recipe)
To one small can corn add two eggs, 1 cup milk, 2 teaspoons baking powder, and enough flour to make a stiff batter. Drop large spoonfuls into hot oil and deep fry.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CORN FRITTERS (2nd recipe)
1 cup flour
2 eggs
1/4 cup milk
3/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons shortening
1 1/2 cups fresh corn cut from the cob
Sift dry ingredients together. Beat eggs well, add milk and combine with first mixture. Mix thoroughly. Add corn and shortening. Drop by tablespoons into hot oil and deep fry till golden.
(This recipe came from a 1940 Calendar where Mama kept record of my accomplishments as a baby.)

Sunday, May 3, 2009

Toasted Pecan Snowballs


From Woman's Day November 13, 2007

Photo: Kate Sears
Nutrition Facts
Yield 46 snowballs
Amount Per Serving

Active Time: 25 minutes
Total Time: 1 hour
INGREDIENTS
1 cup pecans, toasted and cooled (see Note)
1 3/4 cups confectioners’ sugar
2 sticks (1 cup) cold unsalted butter, cut in small pieces
2 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
PREPARATION
1. Heat oven to 325°F. You’ll need a baking sheet(s).
2. Pulse pecans with 3/4 cup of the sugar in food processor until finely ground (do not overprocess). Add butter, vanilla and salt; process, scraping bowl often, to blend. Add flour; pulse just until dough forms a ball.
3. With lightly floured hands, roll into 1-in. balls. Place 1 in. apart on ungreased baking sheet(s). Bake 20 minutes or until tops are dry and set and bottoms are light brown.
4. Cool cookies on sheet 10 minutes. Gently (they’re extremely fragile) roll warm cookies in remaining 1 cup confectioners’ sugar to coat. Cool, then roll in sugar again.
Storage Tip: Store airtight with wax paper between layers at cool room temperature up to 2 weeks.

Hot Chocolate Mix





Ingredients:
1 (9.6 ounce) box instant nonfat dry milk powder

1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated

2/3 cup powdered non-dairy coffee creamer

2/3 cup Dutch process cocoa
Directions :
Combine all ingredients in a large bowl, stirring well.

Store in an airtight container.
Combine : 1/4 cup Hot Cocoa Mix with 3/4 cup boiling water for an individual serving.

Serve immediately.

Note
Serving Size: 1 (6 fl oz) drink
For Peppermint-Flavored Hot Cocoa Mix, add 1/2 cup crushed peppermint candies to Hot Cocoa Mix recipe. Serve with a peppermint stick.

Apple Dip






Serves: 8
Preparation Time: 5 Minutes..................................Total Time: 5 Minutes
Ingredients:
1 (8 ounce) package 1/3 less fat cream cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup SPLENDA® Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples
Directions:
1 Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.
2 Use sliced apples for dipping.
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 140 Calories from Fat 40 Fat 5g (sat 3g) Cholesterol 15mg Sodium 130mg Carbohydrate 21g Fiber 2g Sugar 18g Protein 3g

Serving Size: 1/2 sliced apple, 2 tablespoons cream cheese dip

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