Ingredients
1 cup sugar
1/2 cup water
1 teaspoon red food coloring
2 cups raw Spanish peanuts with skins (no substitutes)
Directions
In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15-in. x 10-in. x 1-in. baking pan; separated with a fork. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
6/25/2011
Yummy or not :Bacon Wrapped Bratwurst recipe.
Ingredients
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
Yummy or not :Apple and BBQ Sauce Baby Back Ribs recipe.
Ingredients
4 cups barbeque sauce
4 cups applesauce
4 pounds baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste
Directions
Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
Preheat grill for high heat.
Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.
4 cups barbeque sauce
4 cups applesauce
4 pounds baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste
Directions
Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
Preheat grill for high heat.
Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.
Yummy or not :Baked Omelet Squares recipe.
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Yummy or not :Bittersweet Chocolate Mousse Brownies recipe.
Ingredients
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
Yummy or not :Apple Streusel Muffins recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup all-purpose flour
3/4 cup water
1/3 cup vegetable oil
3/4 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
STREUSEL TOPPING:
1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon butter or margarine, softened
Directions
In a mixing bowl, combine cake mix, flour, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups one-third full. Combine the filling ingredients; place 2 tablespoonfuls in the center of each muffin cup. Top with remaining batter. Combine the topping ingredients until crumbly; sprinkle over batter.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 (18.25 ounce) package yellow cake mix
3/4 cup all-purpose flour
3/4 cup water
1/3 cup vegetable oil
3/4 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
STREUSEL TOPPING:
1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon butter or margarine, softened
Directions
In a mixing bowl, combine cake mix, flour, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups one-third full. Combine the filling ingredients; place 2 tablespoonfuls in the center of each muffin cup. Top with remaining batter. Combine the topping ingredients until crumbly; sprinkle over batter.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yummy or not :Bauernomlett (Farmer's Omelet) recipe.
Ingredients
1 teaspoon butter
3 slices bacon, cut into 1/2 inch pieces
salt and pepper to taste
Directions
Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.
1 teaspoon butter
3 slices bacon, cut into 1/2 inch pieces
salt and pepper to taste
Directions
Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.
Yummy or not :Broiled Spanish Mackerel recipe.
Ingredients
6 (3 ounce) fillets Spanish mackerel fillets
1/4 cup olive oil
1/2 teaspoon paprika
salt and ground black pepper to taste
12 slices lemon
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
6 (3 ounce) fillets Spanish mackerel fillets
1/4 cup olive oil
1/2 teaspoon paprika
salt and ground black pepper to taste
12 slices lemon
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Yummy or not :Best Salmon Bake recipe.
Ingredients
1 pound salmon fillet, halved
1 small tomato, chopped
5 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper.
Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.
1 pound salmon fillet, halved
1 small tomato, chopped
5 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper.
Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.
Yummy or not :Broiled Summer Squash With Radish recipe.
Ingredients
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.
Yummy or not :Basil and Prosciutto-Wrapped Halibut recipe.
Ingredients
6 leaves basil
2 slices prosciutto
2 (4 ounce) fillets halibut
1/2 teaspoon adobo seasoning
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C).
Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
6 leaves basil
2 slices prosciutto
2 (4 ounce) fillets halibut
1/2 teaspoon adobo seasoning
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C).
Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
Yummy or not :Brooke's Best Bombshell Brownies recipe.
Ingredients
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Yummy or not :Boiled Chicken recipe.
Ingredients
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Yummy or not :Apple Bread Pudding Pie recipe.
Ingredients
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
Yummy or not :Blue Ribbon Apple Cake recipe.
Ingredients
3 cups all-purpose flour
2 1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup orange juice
2 1/2 teaspoons vanilla extract
4 medium baking apples, peeled and thinly sliced
2 teaspoons ground cinnamon
confectioners' sugar
Directions
In a mixing bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. Bake at 350 degrees F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack; cool. Dust with confectioners' sugar.
3 cups all-purpose flour
2 1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup orange juice
2 1/2 teaspoons vanilla extract
4 medium baking apples, peeled and thinly sliced
2 teaspoons ground cinnamon
confectioners' sugar
Directions
In a mixing bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. Bake at 350 degrees F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack; cool. Dust with confectioners' sugar.
Yummy or not :Apple Coffee Cake recipe.
Ingredients
1/2 cup butter flavored shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 3/4 cups chopped, peeled tart apples
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in. square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.
1/2 cup butter flavored shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 3/4 cups chopped, peeled tart apples
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in. square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.
Yummy or not :Bacon Bean Sandwiches recipe.
Ingredients
5 slices bread, lightly toasted
1 (16 ounce) can pork and beans
10 bacon strips, cooked and drained
4 slices onion, separated into rings
5 slices processed American cheese
Directions
Place toast on an ungreased baking sheet. Spread each slice with 3 tablespoons beans. Top each with two bacon strips, a few onion rings and a cheese slice. Bake at 350 degrees F for 15-20 minutes or until cheese is melted and lightly browned.
5 slices bread, lightly toasted
1 (16 ounce) can pork and beans
10 bacon strips, cooked and drained
4 slices onion, separated into rings
5 slices processed American cheese
Directions
Place toast on an ungreased baking sheet. Spread each slice with 3 tablespoons beans. Top each with two bacon strips, a few onion rings and a cheese slice. Bake at 350 degrees F for 15-20 minutes or until cheese is melted and lightly browned.
Yummy or not :Apple Butter Cookies recipe.
Ingredients
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
Yummy or not :Brazilian Peanut Fudge recipe.
Ingredients
1 (8 ounce) jar roasted peanuts, skins removed
1 (8 ounce) package tea biscuits (such as Marie Biscuits)
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
Directions
Line a 9-inch square dish with waxed paper.
Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.
1 (8 ounce) jar roasted peanuts, skins removed
1 (8 ounce) package tea biscuits (such as Marie Biscuits)
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
Directions
Line a 9-inch square dish with waxed paper.
Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.
Yummy or not :Blueberry Cornmeal Muffins recipe.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup butter, melted
1 egg, beaten
1 cup frozen blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup butter, melted
1 egg, beaten
1 cup frozen blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Yummy or not :Beer Nut Cookies recipe.
Ingredients
1 cup shortening
1/2 cup white sugar
1 cup packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups beer nut mix
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
1 cup shortening
1/2 cup white sugar
1 cup packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups beer nut mix
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
Yummy or not :Blueberry Vodka Martinis recipe.
Ingredients
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
Yummy or not :Artichoke and Tomato Chicken recipe.
Ingredients
1/4 cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce
Directions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
1/4 cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce
Directions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Yummy or not :Applesauce Cornbread recipe.
Ingredients
1 cup all-purpose flour
1 cup fine cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup skim milk
2 large eggs
1/4 cup unsweetened applesauce
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan.
In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan.
Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.
1 cup all-purpose flour
1 cup fine cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup skim milk
2 large eggs
1/4 cup unsweetened applesauce
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan.
In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan.
Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.
Yummy or not :Buffalo Chicken Tacos recipe.
Ingredients
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
Yummy or not :Banana Oatmeal Crumb Cake recipe.
Ingredients
1/2 cup butter, softened
2/3 cup packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Stir together flour, 1 1/3 cups oats, salt, and baking soda.
In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
1/2 cup butter, softened
2/3 cup packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Stir together flour, 1 1/3 cups oats, salt, and baking soda.
In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
Yummy or not :Banana Brown Sugar Pancakes recipe.
Ingredients
2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1 packet instant, banana-flavored oatmeal
Directions
Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1 packet instant, banana-flavored oatmeal
Directions
Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Yummy or not :Barbeque Seitan and Black Bean Burritos recipe.
Ingredients
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
Directions
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
Directions
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Yummy or not :Best Brownies recipe.
Ingredients
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Yummy or not :Auntie's Buttermilk Cake recipe.
Ingredients
3/4 cup shortening
1 1/2 cups white sugar
2 3/4 cups cake flour
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 teaspoon baking powder
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
Cream shortening and sugar together and add 1 tablespoon buttermilk.
Sift flour three times and add baking powder and salt.
Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
3/4 cup shortening
1 1/2 cups white sugar
2 3/4 cups cake flour
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 teaspoon baking powder
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
Cream shortening and sugar together and add 1 tablespoon buttermilk.
Sift flour three times and add baking powder and salt.
Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
Yummy or not :Autumn Pear Dessert recipe.
Ingredients
1 medium firm pear
1/4 cup whipped topping
3 tablespoons raisins
2 tablespoons toasted, chopped pecans
Directions
Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.
1 medium firm pear
1/4 cup whipped topping
3 tablespoons raisins
2 tablespoons toasted, chopped pecans
Directions
Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.
Yummy or not :Beer Batter Crepes I recipe.
Ingredients
3 eggs, lightly beaten
1 3/4 cups all-purpose flour
1 pinch salt
2 tablespoons vegetable oil
2 tablespoons butter
Directions
In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.
Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.
3 eggs, lightly beaten
1 3/4 cups all-purpose flour
1 pinch salt
2 tablespoons vegetable oil
2 tablespoons butter
Directions
In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.
Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.
Yummy or not :Brown Rice Roll-Ups with Vegetables recipe.
Ingredients
1/3 cup UNCLE BEN'S� Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
1/3 cup UNCLE BEN'S� Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
Yummy or not :Buckshot Duck with Wild and Brown Rice Stuffing recipe.
Ingredients
1 (4 pound) whole duck, dressed, innards reserved
4 cloves garlic, crushed
3 tablespoons crushed black peppercorns
3 (.18 ounce) packets sazon seasoning
1/2 teaspoon olive oil
2 cups uncooked long grain and wild rice mix
1 cup seasoned croutons
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the duck on a rack in a roasting pan. Rub the crushed garlic and pepper under the skin of the duck. Rub the skin with 1 packet sazon seasoning.
Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.
Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 minutes, until tender.
Place the rice mix in a medium saucepan with just enough water to cover. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.
1 (4 pound) whole duck, dressed, innards reserved
4 cloves garlic, crushed
3 tablespoons crushed black peppercorns
3 (.18 ounce) packets sazon seasoning
1/2 teaspoon olive oil
2 cups uncooked long grain and wild rice mix
1 cup seasoned croutons
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the duck on a rack in a roasting pan. Rub the crushed garlic and pepper under the skin of the duck. Rub the skin with 1 packet sazon seasoning.
Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.
Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 minutes, until tender.
Place the rice mix in a medium saucepan with just enough water to cover. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.
Yummy or not :Apple-Strawberry Spinach Salad recipe.
Ingredients
1 pound fresh spinach, torn
2 cups chopped unpeeled Granny Smith apples
3/4 cup fresh bean sprouts
1/2 cup sliced fresh strawberries
1/4 cup crumbled cooked bacon
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 small onion, grated
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
Directions
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk together all dressing ingredients. Just before serving, pour over salad and toss.
1 pound fresh spinach, torn
2 cups chopped unpeeled Granny Smith apples
3/4 cup fresh bean sprouts
1/2 cup sliced fresh strawberries
1/4 cup crumbled cooked bacon
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 small onion, grated
1/2 cup sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
Directions
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk together all dressing ingredients. Just before serving, pour over salad and toss.
Yummy or not :Basic Italian Biscotti recipe.
Ingredients
5 cups all-purpose flour
1 1/2 cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
1 tablespoon vanilla extract
Directions
Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
5 cups all-purpose flour
1 1/2 cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
1 tablespoon vanilla extract
Directions
Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
Yummy or not :Ben's Bearnaise Sauce recipe.
Ingredients
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
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