Ingredients
Focaccia Dough
1 cup warm water (100 to 110 degrees)
1 teaspoon white sugar
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons olive oil
1/4 cup minced fresh rosemary
2 3/4 cups bread flour or all-purpose flour
1 teaspoon salt
1/2 cup pitted black olives
3 tablespoons olive oil
2 large roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
Salt and pepper
1/2 cup grated Parmesan or Romano cheese
Directions
Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
8/10/2011
Yummy or not :Berry Cornmeal Muffins recipe.
Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Yummy or not :Blueberry, Banana, and Peanut Butter Smoothie recipe.
Ingredients
1 tablespoon flax seed meal or wheat germ
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
1 tablespoon flax seed meal or wheat germ
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
Yummy or not :Breakfast Pepperoni Pizza recipe.
Ingredients
1 green onion, chopped
2 teaspoons water
1 teaspoon butter
1 (7 inch) prebaked Italian bread shell crust
1/3 cup shredded Cheddar cheese
1/4 cup pizza sauce
12 slices pepperoni sausage
Directions
In a small bowl, whisk the eggs, onion and water. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set.
Place the crust on an ungreased baking sheet. Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce. Top with scrambled egg mixture. Drizzle with remaining pizza sauce; sprinkle with remaining cheese. Top with pepperoni. Bake at 400 degrees F for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving.
1 green onion, chopped
2 teaspoons water
1 teaspoon butter
1 (7 inch) prebaked Italian bread shell crust
1/3 cup shredded Cheddar cheese
1/4 cup pizza sauce
12 slices pepperoni sausage
Directions
In a small bowl, whisk the eggs, onion and water. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set.
Place the crust on an ungreased baking sheet. Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce. Top with scrambled egg mixture. Drizzle with remaining pizza sauce; sprinkle with remaining cheese. Top with pepperoni. Bake at 400 degrees F for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving.
Yummy or not :Berries with Sour Cream Sauce recipe.
Ingredients
1 quart fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
2 cups reduced-fat sour cream
1/4 cup honey
Directions
In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.
1 quart fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
2 cups reduced-fat sour cream
1/4 cup honey
Directions
In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.
Yummy or not :Biscotti Dessert Cookies recipe.
Ingredients
1 1/2 cups whole wheat flour
1 cup ground toasted hazelnuts
2 teaspoons baking powder
1/2 cup butter, softened
6 tablespoons honey
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, hazelnuts, and baking powder.
In a large bowl, beat butter and honey until smooth. Beat in eggs one at a time, beating well after each addition. Gradually blend in the dry ingredients.
Divide dough in half. On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
Bake for 14 to 16 minutes until golden brown. Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices. Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry. Transfer to wire racks to cool. Store in a tightly sealed container and let them age for a few days before serving.
1 1/2 cups whole wheat flour
1 cup ground toasted hazelnuts
2 teaspoons baking powder
1/2 cup butter, softened
6 tablespoons honey
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, hazelnuts, and baking powder.
In a large bowl, beat butter and honey until smooth. Beat in eggs one at a time, beating well after each addition. Gradually blend in the dry ingredients.
Divide dough in half. On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
Bake for 14 to 16 minutes until golden brown. Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices. Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry. Transfer to wire racks to cool. Store in a tightly sealed container and let them age for a few days before serving.
Yummy or not :Baked Brie and Mushroom Sourdough Appetizer recipe.
Ingredients
2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese
Directions
Preheat the broiler.
In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.
2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese
Directions
Preheat the broiler.
In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.
Yummy or not :Banana Oatmeal Cookies recipe.
Ingredients
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
Yummy or not :Apple Stuffed Pork Chops recipe.
Ingredients
1 tablespoon chopped onion
1/4 cup butter
3 cups fresh bread crumbs
2 cups chopped apples
1/4 cup chopped celery
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.
1 tablespoon chopped onion
1/4 cup butter
3 cups fresh bread crumbs
2 cups chopped apples
1/4 cup chopped celery
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.
Yummy or not :Avocado Scrambled Eggs recipe.
Ingredients
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Yummy or not :Bacon 'n' Egg Bundles recipe.
Ingredients
1 teaspoon butter or margarine
12 bacon strips
Fresh parsley sprigs
Directions
Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325 degrees F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.
1 teaspoon butter or margarine
12 bacon strips
Fresh parsley sprigs
Directions
Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325 degrees F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.
Yummy or not :Apple and Sausage Cornbread Stuffing recipe.
Ingredients
2 (8.5 ounce) packages dry corn muffin mix
1 pound pork sausage links, thinly sliced
1 Granny Smith apple - peeled, cored and chopped
1/2 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, chopped
8 slices white bread, cut into cubes
salt and pepper to taste
Directions
Prepare corn muffin mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.
2 (8.5 ounce) packages dry corn muffin mix
1 pound pork sausage links, thinly sliced
1 Granny Smith apple - peeled, cored and chopped
1/2 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, chopped
8 slices white bread, cut into cubes
salt and pepper to taste
Directions
Prepare corn muffin mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.
Yummy or not :Brie Pecan Rollups with Raspberry Sauce recipe.
Ingredients
6 skinless, boneless chicken breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted pecans
1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
Directions
Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.
6 skinless, boneless chicken breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted pecans
1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
Directions
Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.
Yummy or not :Blackberry Jam Cake II recipe.
Ingredients
1 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter
1 cup dark brown sugar
1 cup sour milk
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 1/4 cups blackberry preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter
1 cup dark brown sugar
1 cup sour milk
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 1/4 cups blackberry preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Yummy or not :ABC Vegetable Soup recipe.
Ingredients
1/2 cup uncooked alphabet pasta
3 (14.5 ounce) cans beef broth
1 (16 ounce) package frozen mixed vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.
1/2 cup uncooked alphabet pasta
3 (14.5 ounce) cans beef broth
1 (16 ounce) package frozen mixed vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.
Yummy or not :Auntie Emily's Rhubarb Pudding recipe.
Ingredients
3/4 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
3/4 cup boiling water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
3/4 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
3/4 cup boiling water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
Yummy or not :Batter White Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
2 tablespoons shortening
1 1/4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt
3 cups sifted all-purpose flour
1 tablespoon butter, melted
Directions
Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
Cover with a clean cloth and let rise until doubled in volume.
Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.
1 (.25 ounce) package active dry yeast
2 tablespoons shortening
1 1/4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt
3 cups sifted all-purpose flour
1 tablespoon butter, melted
Directions
Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
Cover with a clean cloth and let rise until doubled in volume.
Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.
Yummy or not :Bourbon Street Rib-Eye Steak recipe.
Ingredients
1 cup water
2/3 cup bourbon whiskey
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks
Directions
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.
1 cup water
2/3 cup bourbon whiskey
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks
Directions
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.
Yummy or not :Authentic French Meringues recipe.
Ingredients
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Yummy or not :Blue Cheese and Asparagus Pizza recipe.
Ingredients
1 bunch asparagus, trimmed and snapped into pieces
1 teaspoon olive oil, or as needed
salt and black pepper to taste
1/2 cup pizza sauce
1 (14 ounce) prebaked pizza crust (such as Boboli�)
3/4 cup crumbled blue cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
Bake the asparagus in the preheated oven for 10 minutes.
While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.
1 bunch asparagus, trimmed and snapped into pieces
1 teaspoon olive oil, or as needed
salt and black pepper to taste
1/2 cup pizza sauce
1 (14 ounce) prebaked pizza crust (such as Boboli�)
3/4 cup crumbled blue cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
Bake the asparagus in the preheated oven for 10 minutes.
While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.
Yummy or not :Betz's Good Sugar Cookies recipe.
Ingredients
1 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
Directions
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
1 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
Directions
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Yummy or not :Banana Loaf Cake I recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 very ripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 very ripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
Yummy or not :Beef and Noodles in Crockpot recipe.
Ingredients
1 pound beef for stew
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup
1 (10.5 ounce) can condensed French onion soup
Directions
Mix all in crockpot, cook on LOW all day. Serve over noodles.
1 pound beef for stew
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup
1 (10.5 ounce) can condensed French onion soup
Directions
Mix all in crockpot, cook on LOW all day. Serve over noodles.
Yummy or not :BREAKSTONE'S Triple Chocolate Bliss Cake recipe.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Directions
Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Directions
Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Yummy or not :Banana Fritters III recipe.
Ingredients
2 quarts oil for frying
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 cups milk
2 teaspoons canola oil
3 bananas, mashed
1 tablespoon lemon juice
2 tablespoons confectioners' sugar
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, mix flour, baking powder and salt.
In a medium bowl, mix egg, milk and canola oil. Stir into the flour mixture. Mix in bananas and lemon juice. When thoroughly mixed, form mixture into about 10 balls.
In batches, fry balls in the prepared oil 5 minutes, or until lightly browned. Drain on paper towels, and sprinkle with confectioners' sugar.
2 quarts oil for frying
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 cups milk
2 teaspoons canola oil
3 bananas, mashed
1 tablespoon lemon juice
2 tablespoons confectioners' sugar
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, mix flour, baking powder and salt.
In a medium bowl, mix egg, milk and canola oil. Stir into the flour mixture. Mix in bananas and lemon juice. When thoroughly mixed, form mixture into about 10 balls.
In batches, fry balls in the prepared oil 5 minutes, or until lightly browned. Drain on paper towels, and sprinkle with confectioners' sugar.
Yummy or not :Beet Bundt Cake recipe.
Ingredients
1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar
Directions
In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.
1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar
Directions
In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.
Yummy or not :Brown Eyed Susans recipe.
Ingredients
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
Yummy or not :Barbados Punch recipe.
Ingredients
1 ounce Captain Morgan Original Spiced Rum
1/4 ounce triple sec
1 ounce lime juice
2 ounces pineapple juice
1 slice lime
1 slice pineapple
Directions
Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice.
Blend until smooth and pour into glass.
Garnish with lime slice and pineapple slice.
1 ounce Captain Morgan Original Spiced Rum
1/4 ounce triple sec
1 ounce lime juice
2 ounces pineapple juice
1 slice lime
1 slice pineapple
Directions
Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice.
Blend until smooth and pour into glass.
Garnish with lime slice and pineapple slice.
Yummy or not :Barbeque Beef Bake recipe.
Ingredients
1 pound ground beef
3/4 cup chopped onion
1 cup barbeque sauce
2 cups shredded Cheddar cheese
2 cups baking mix (such as Bisquick �)
1 cup milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.
Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.
1 pound ground beef
3/4 cup chopped onion
1 cup barbeque sauce
2 cups shredded Cheddar cheese
2 cups baking mix (such as Bisquick �)
1 cup milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.
Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.
Yummy or not :Bacon-Topped Meat Loaf recipe.
Ingredients
1/2 cup chili sauce
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, chopped
1 cup shredded Cheddar cheese
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
2 bacon strips, halved
Directions
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with bacon.
Bake, uncovered, at 350 degrees F for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees F. Drain; let stand for 10 minutes before cutting.
1/2 cup chili sauce
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, chopped
1 cup shredded Cheddar cheese
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
2 bacon strips, halved
Directions
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with bacon.
Bake, uncovered, at 350 degrees F for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees F. Drain; let stand for 10 minutes before cutting.
Yummy or not :Bread Pudding II recipe.
Ingredients
2 tablespoons butter, softened
2 1/2 cups cubed day old French bread
4 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups milk, scalded
1 pinch ground nutmeg
1 tablespoon dark brown sugar
1 cup pecans, chopped (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.
2 tablespoons butter, softened
2 1/2 cups cubed day old French bread
4 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups milk, scalded
1 pinch ground nutmeg
1 tablespoon dark brown sugar
1 cup pecans, chopped (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.
Yummy or not :Beefy Taco Dip recipe.
Ingredients
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
Yummy or not :Breakfast in a Muffin recipe.
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
2 eggs, divided
1 (8 ounce) package cream cheese, softened
1/4 cup shredded Cheddar cheese
1/4 teaspoon seasoned salt
4 bacon strips, cooked and crumbled
Directions
In a large bowl, combine first five ingredients. Combine milk, oil and 1 egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat cream cheese and second egg. Add cheddar cheese and seasoned salt; mix well. Stir in bacon. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 15-20 minutes or until muffins test done. Serve warm.
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
2 eggs, divided
1 (8 ounce) package cream cheese, softened
1/4 cup shredded Cheddar cheese
1/4 teaspoon seasoned salt
4 bacon strips, cooked and crumbled
Directions
In a large bowl, combine first five ingredients. Combine milk, oil and 1 egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat cream cheese and second egg. Add cheddar cheese and seasoned salt; mix well. Stir in bacon. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 15-20 minutes or until muffins test done. Serve warm.
Yummy or not :Basic Truffles recipe.
Ingredients
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
Directions
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
Directions
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
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