The United Nation of Recipes

Super Quick & Easy Fall Sugar Cookies

2010-11-09T08:12:00.001-05:00

1 Sugar cookie recipe
Crystal Sprinles in colors of your choice (I used red, green, orange, and yellow)
Small bowls (one for each color of sprinkles)

Preheat oven to 350°F

With your sugar cookie dough (this can be store bought or made yourself), scoop with a spoon and roll into a ball in the palms of your hands.

Place rolled sugar cookies into a small bowl with a few Tbs of sprinkles in it.

Place these into an ungreased cookie sheet.

Bake for 8-9 mins. You want the tops to expand and crackle. The more sprinkles you add the more crackle you will get.

Let cool on baking sheets for a few minutes, and then transfer to cooling racks or newspapers.

Do not let the bottoms get brown! They should look like this on the bottoms:

These cookies are really fast to make, and can be stored in an airtight container for over a week. They also freeze well if you are planning ahead and making Christmas cookies.

Halloween Cupcakes #4 Spiders

2010-10-31T08:14:00.000-04:00

Frost a cupcake with chocolate icing. To form the "legs," dip halved pretzel sticks into melted chocolate, shaking off the excess. On a parchment-lined surface, place the dipped halves together in "L" shapes and freeze until solid. Stick four "legs" into two opposing sides of the cupcake just above the paper rim.

Halloween Cupcakes #3 Vampires

2010-10-30T12:37:00.005-04:00

Frost a cupcake with white icing. Poke two holes in the frosting, about 1 inch apart. Using a toothpick, fill the holes with "blood"(red tube gel icing), then drag additional "blood" from each hole to the edge of the cupcake.

Halloween Cupcake #2 Mummys

2010-10-29T12:37:00.002-04:00

Frost a cupcake with chocolate icing. Using a pastry bag with a flat nozzle, crisscross white icing "bandages" onto the frosting, leaving room for eyes. To make the eyes, pipe on two dots of pink icing and, using a toothpick, top each with a drop of dark food coloring.

Halloween Cupcake #1 Frankenstein

2010-10-28T12:33:00.006-04:00

Frost a cupcake with white icing tinted with green food coloring. Using a toothpick, draw "scars" across the icing and fill these scars with "blood"(red tubed gel icing). Form "stitches" using sliced black licorice laces. Poke a hole on either side of the cupcake and insert pieces of a Tootsie Roll.

Eyeball Highball

2010-10-27T07:02:00.005-04:00

1 dozen radishes, trimmed

6 pimento-stuffed green olives, cut in half
16 ounces gin or vodka
1 ounce vermouth

Using a paring knife, scoop out a small circle opening in the larger side of the radish and insert an olive half, cut side facing out. Place radish in ice cube tray. Repeat with remaining radishes and olives. Fill tray with water and freeze.

In a cocktail shaker, fill with ice and add gin or vodka and vermouth. Add desired amount of frozen eyeballs to each of 4 highball glasses. Strain martini and divide evenly between glasses.

Bat Chips

2010-10-26T15:57:00.000-04:00

1 large flour tortilla per person
1/4 cup olive oil
Salt

Preheat your broiler. Using Halloween cookie cutters, cut each tortilla into bat and ghost shapes. Lightly brush both sides of each creature with oil. Arrange on a cookie sheet or jelly roll pan. Broil, flipping once when they begin to brown. When brown on both sides, lightly sprinkle with salt.

Pumpkin Pie-sicles

2010-10-25T15:49:00.004-04:00

2 1/2 lbs. butternut squash
1/2 cup pure maple syrup
2/3 cup light cream
1/2 to 3/4 teaspoon pumpkin pie spice

To make a batch, cut a butternut squash into quarters and scoop out the seeds.

Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.

Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients.

Spoon the mixture into ice pop molds (makes about 10), add sticks, and freeze for at least 6 hours before serving.

Frozen Frog Eggs

2010-10-24T14:46:00.004-04:00

2 Kiwi fruit
1 cup of limeade (we used a natural brand without artificial color)
1 tablespoon of honey
8 3-ounce paper or plastic cups
Popsicle sticks

To make a batch, cut a ripe, peeled kiwi fruit into chunks. Blend the fruit chunks with 1 cup of limeade and a tablespoon or so of honey until the mixture is somewhat smooth (some small lumps are fine).

Slice a second kiwi into eight thin pieces and press them into the bottoms of eight 3-ounce plastic or paper cups. Pour the blended mixture into the cups, filling them each about halfway.

Place the cups in a Pyrex baking dish and cover them with foil. Insert a popsicle stick through the foil and into each cup (the foil will hold the sticks in place) and freeze the pops until solid, about 4 hours.

When you're ready to remove the pops from their molds, you can loosen them by briefly dipping the bottoms of the cups in warm water if necessary. Makes 8.

Melon Brains!

2010-10-23T15:39:00.008-04:00

1 small seedless watermelon

Use a vegetable peeler to remove the entire green rind, exposing the inner white rind.

Slice off the bottom of the melon to create a flat base that will keep it from rolling. With a toothpick, outline squiggly furrows that resemble the folded surface of a brain.

Finally, carve narrow channels along the tracings with a sharp paring knife (a parent's job) to expose the pink fruit beneath the rind.

Fall French Onion Soup

2010-10-22T08:54:00.001-04:00

4 large onions, thinly sliced

2 Granny Smith apples - peeled, cored and chopped
1/2 cup butter, divided
2 tablespoons olive oil
4 cups chicken broth
1 1/2 cups apple cider
2 tablespoons brandy (optional)
1 tablespoon ground cinnamon
1 tablespoon white sugar
1/2 cup shredded Gouda cheese
6 French bread

Set a slow cooker on Low, and put in half of the butter to melt. Add the onions and apples; cover and cook on Low for 6 to 8 hours.

After the cooking time is up and apples and onions are soft, pour in the brandy, chicken broth and apple cider. Set the slow cooker to High and cook for 1 to 2 hours, until simmering.

Preheat the oven broiler. Mix together the cinnamon, sugar and remaining butter. Spread onto one side of each slice of bread. Place bread cinnamon side up on a baking sheet, and broil until toasted, about 3 minutes. Remove from the oven, flip the slices over so the cinnamon is on the bottom. Sprinkle Gouda cheese on the top and return to the broiler until the cheese is melted.

Ladle soup into serving bowls and top with slices of toast, cheese side up to serve.

Spooky Halloween Eyeballs

2010-10-21T23:52:00.002-04:00

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips

Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.

Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals (on defrost!), stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.

Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center (point side down) for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

Pumpkin Whoopie Pies

2010-10-20T19:45:00.007-04:00

1 cup shortening

2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 cups canned cooked pumpkin

Filling:

1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake at 400 degrees F for 10-11 minutes. Remove to wire racks to cool.

For filling, combine the flour and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened. Cover and refrigerate until completely cooled.

In a mixing bowl, cream shortening, confectioners' sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

Pumpkin Date Bread

2010-10-19T23:44:00.004-04:00

1 cup applesauce

1 cup canned pumpkin
2/3 cup vegetable oil
3 eggs
1/2 cup milk
1/3 cup molasses
1 teaspoon vanilla extract
3 2/3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped dates
1 cup chopped pecans

Topping:

1/4 cup packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon

In a large mixing bowl, combine the first seven ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.

Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks.

Black Halloween Punch

2010-10-18T13:40:00.006-04:00

1 (.13 ounce) envelope unsweetened grape soft drink mix

1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale

Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Float an ice hand in the punch bowl for a ghastly effect.

Scary Cat Cookies

2010-10-17T21:35:00.008-04:00

3 oz semisweet baking chocolate

1 cup butter, softened (do not use margarine)

1/2 cup sugar

2 1/4 cups all-purpose flour

1 teaspoon vanilla

1 egg

Yellow candy sprinkles

15 miniature candy-coated chocolate baking bits

1 package pull-apart yellow licorice twists, cut into 1-inch pieces

1 package pull-apart pink licorice twists, cut into bits

Heat oven to 350°F. Grease cookie sheets with shortening.

In small saucepan, melt chocolate over low heat, stirring constantly. In large bowl, beat butter and sugar with electric mixer on medium speed, or mix with spoon. Stir in melted chocolate, flour, vanilla and egg.

Shape dough into 30 (1-inch) balls. Pull a little bit of dough from each of 15 balls to make tails; set aside. Cut about 1/4-inch slit in same balls, using scissors. Separate dough at slit for cat's ears. Place balls about 2 inches apart on cookie sheets.

Place remaining balls below each cat head on cookie sheets for body. Shape small pieces of dough into 15 (2 1/2-inch-long) ropes. Place end of rope under each body.

Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool 30 minutes.

Use sprinkles to make eyes and baking bits to make noses. Add yellow licorice pieces for whiskers. Add pink licorice for tongues.

Crescent Mummy Dogs

2010-10-16T23:31:00.010-04:00

1 can (8 oz) refrigerated crescent dinner rolls

2 1/2 slices American cheese, quartered (2.5 oz)

10 large hot dogs

Cooking spray

Mustard or ketchup, if desired

Heat oven to 375°F.

Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Orange Spider Web Tart

2010-10-15T11:23:00.006-04:00

1 box refrigerated pie crusts, softened as directed on box

1 box (4-serving size) orange-flavored gelatin

3/4 cup boiling water

1 cup orange sherbet, slightly softened

1 cup frozen (thawed) whipped topping

2 tablespoons miniature semisweet chocolate chips

1/2 teaspoon vegetable oil

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

Place gelatin in medium bowl. Stir in boiling water until gelatin is completely dissolved. Spoon sherbet into gelatin mixture, stirring until melted. Place in freezer until soft set, about 5 minutes.

Stir sherbet mixture. Stir in whipped topping until well blended. Spoon mixture into cooled baked shell.

In small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Flex bag several times to melt chips. Cut small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design. Refrigerate at least 20 minutes or until serving time.

Pourable Fondant Icing

2010-10-14T11:32:00.001-04:00

This recipe is great for all cupcakes and petit fours. You can make amazing Halloween cupcakes with this recipe. Try adding purple (bats), orange (pumpkins), or neon green (slime balls), black (spider webs), and white (ghosts) coloring to it. Once this icing is set you can decorate on top of it with buttercream!

6 cups sifted powdered sugar (about 1 1/2 lbs.)
1/2 cup water
2 Tbs light corn syrup
1 tsp clear almond extract
Icing Colors, if desired

Makes: About 2 1/2 cups of icing.

Cover cupcakes lightly with buttercream icing. Let set 15 minutes. (optional)

Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F. Remove from heat; stir in extract and icing color.

Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.

Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish.

Pictured: Ghost and Pumpkin were cut out of can baked on a jelly roll pan, using a cookie cutter. To make the spider web cut a cupcake in half, or use a whole cupcake.

Worm Punch

2010-10-14T00:01:00.002-04:00

4 cups unsweetened apple juice
4 cups orange juice
2/3 cup thawed lemonade concentrate
2 cups water
20 gummy worms
4-1/3 cups lemon-lime soda, chilled

1. In a punch bowl, combine the apple juice, orange juice and lemonade concentrate. Pour water and 1 cup juice mixture into a 5-cup ring mold; add gummy worms. Freeze until solid. Meanwhile, refrigerate juice mixture until chilled.

2. Just before serving, add soda to juice mixture. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place worm side up in punch bowl. Yield: 3 quarts.

Ghouls Night Out Punch

2010-10-12T23:00:00.001-04:00

12 gummy spiders
1 vinyl glove
1 gallon tropical fruit punch, chilled
2 liters lemon-lime soda, chilled
1 quart raspberry sherbet

1. Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours.

2. In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately. Yield: 32 servings (6 quarts).

Graveyard Crunch

2010-10-11T23:22:00.000-04:00

1/4 cup maple syrup
2 tablespoons butter
1/4 teaspoon ground cinnamon
4 cups puffed corn cereal
1 cup dry roasted peanuts
2 cups miniature marshmallows
1 cup candy corn
1 cup candy pumpkins
1 cup candy-coated chocolate pieces (M&M's)

Preheat oven to 300°F (150°C).

Mix syrup, butter and cinnamon in large microwavable bowl. Microwave on High 1 minute; stir until butter is completely melted. Add cereal and peanuts; mix lightly.

Spread into lightly greased 15 x 10 x 1-inch baking pan.

Bake 30 minutes, stirring after 15 minutes. Cool completely.

Break into pieces and add marshmallows and candies, mix well. Store in airtight container at room temperature.

More Owls! Easy Owl Cupcakes

2010-10-10T18:10:00.001-04:00

12 cupcakes baked in paper liners
24 mini cupcakes baked in paper liners
24 cream filled chocolate sandwich cookies (or any creme filled sandwich cookies to your liking)
48 mini cream filled chocolate sandwich cookies (or any creme filled sandwich cookies to your liking)
2 cans (16 ounces) Chocolate frosting
2 tablespoons Vanilla frosting
12 small banana shaped hard candies (Runts)
24 yellow candy coated chocolate covered sunflower seeds
24 mini chocolate covered mints (Junior Mints)
48 brown mini candy coated chocolates (M&M's Minis)

These are just what were used in the above photo, you can get creative and use all kinds of candy!

Split the sandwich cookies, regular and mini, in half crosswise, keeping the cream side hole (microwaving a few cookies at a time for several seconds helps to keep the cream side solid). Use a paring knife to remove any excess crumbs from cream filling.

To form the ears make 2 parallel cuts with a serrated knife in the large plain chocolate cookies 1/2 inch from each rounded side, discarding (or eat :D) the 1/2 inch strip that remains from the center of the cookie. Cut the mini plain cookie in half.

Spoon 1 1/2 cups of the chocolate frosting and the 2 tablespoons of the vanilla frosting into separate ziplock bags; set aside. Spread the remaining chocolate frosting on top of the standard and mini cupcakes and smooth.

To make the ears, attach the large cut cookies on top of the 12 standard cupcakes with some of the chocolate frosting, round side facing each other, at an angle, about 1 1/2 inches apart and hanging over edge of cupcake about 3/4 inch. Repeat process with the mini cut cookies and mini cupcakes, with a 1/2 inch overhang.

Place the large cream sided cookies, cream side up, on the upper half of the large cupcakes. Do the same for the mini cupcakes with the mini cookies.

Snip a small corner (1/8 inch) from the bag with the chocolate and vanilla frostings. Pipe the chocolate frosting in vertical lines over the cookie ears to cover. Starting at the outer edge of cupcake pipe the feathers with the chocolate frosting around top of cupcake and under the eyes.

Press the yellow candies in between the cookie eyes as the beak. Attach the chocolate covered mints on top of the cookies with some of the vanilla frosting on the larger cupcakes and the mini brown candies for the smaller cupcakes. Position the eyes in different directions to give the owls character. Pipe a white highlight on the eyes.

Here are some other variations to give you some ideas:

Super Cute Smores Owls

2010-10-09T18:22:00.001-04:00

graham crackers
marshmallows
chocolate chips
yellow candy melts
candy corn

1.Cut one marshmallow in half and place both pieces on a large graham cracker (2 stuck together).

2.Put a candy melt on top of the marshmallows.

3.Heat in the microwave for about 2-5 seconds, just enough to make the marshmallows puff up, but not get too hot.

4.Take out of microwave and add a chocolate chip on the yellow candy melt and the candy corn beak while the marshmallows and candy are still warm. Everything should stick together nicely.

5.Let cool and serve! You can make these the night before a party and everything is still very tasty.

Creepy Crow Claws

2010-10-08T11:59:00.007-04:00

Each recipe makes 8 Claws

1 egg
1 tablespoon taco seasoning mix
1 can (8 oz) refrigerated crescent rounds
32 whole cashews

1.Heat oven to 375°F. In small bowl, mix egg and taco seasoning mix with fork until well blended; set aside.

2.Spray large cookie sheet with cooking spray. Separate crescent dough into 8 rounds; unroll into strips. Fold each strip in half; starting at folded end, twist 2 to 3 times, leaving 1 inch untwisted on other end. Place on cookie sheet.

3.Using a paring knife or kitchen scissors, cut each untwisted end to make 4 claws. Cut a small slit in each claw. Place 1 cashew in each slit; press to seal cashew in place to make nail. Brush entire claw with egg mixture. Repeat with remaining ingredients.

4.Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.

Bones of the Dead Cookies

2010-10-07T18:46:00.001-04:00

3 eggs, beaten
2 teaspoons almond extract
1 1/2 teaspoons ground cloves
4 teaspoons baking powder
2 cups confectioners' sugar
2 cups all-purpose flour

1.In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.

2.Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.

3.Preheat oven to 325° F (165° C). Bake cookies for 10 to 15 minutes until golden brown.

Triple Ginger Cookies

2010-10-06T10:42:00.008-04:00

3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger

1.In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.

2.Preheat oven to 350° F (175° C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.

3.Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Apple Brownies

2010-10-05T06:40:00.004-04:00

1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.

2.In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

3.Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Spooky Black Magic Cake

2010-10-04T21:38:00.007-04:00

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

1.Preheat oven to 350° F (175° C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

2.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Roasting Pumpkin Seeds

2010-10-03T23:05:00.000-04:00

1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)

2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3. Sprinkle with salt and bake at 325°F until toasted, about 25 minutes, checking and stirring after 10 minutes.

Ghoulish Bite!

2010-10-02T10:07:00.000-04:00

Apples
Slivered almonds

Just core and quarter an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.

Tip: If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.

Candy Corn Bark

2010-10-01T00:15:00.004-04:00

It's October, and this month I'm going to try to bring you amazing recipes that have to deal with Halloween and Fall!

First up is Candy Corn Bark!

16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1/3 cup raisins (can be omitted)
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles

1.Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

2.Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Caramel Popcorn Balls

2010-09-14T00:06:00.006-04:00

5 tablespoons vegetable oil
2 1/2 cups unpopped popcorn
1/4 cup butter
1 cup packed light brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract

1.Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.

2.In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.

3.Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

Chocolate Cutout Cookies

2010-08-17T00:04:00.005-04:00

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
1 egg

1.Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.

2.Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.

3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Cookies

2010-07-15T00:02:00.005-04:00

1/2 cup butter, softened

1/2 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1.Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.

2.Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.

3.Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

Curried Honey Mustard Chicken

2010-06-30T23:59:00.007-04:00

1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts

1.In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

2.Preheat oven to 375 degrees F (190 degrees C).

3.Remove dish from refrigerator and bake, covered, in the preheated oven for 20 minutes. Remove cover and bake about 20 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

There is also a second way to cook this chicken, in which takes less time and its easier!
Follow step #1, and then cook your chicken breasts whole or cut into pieces in a skillet on the stove top. I also added in some stir fry veggies.

Note: The marinate for this recipe also makes an excellent dipping sauce. Just combine ingredients in a saucepan over low heat until combined and thickened.

Brownie Trifle

2010-05-29T09:00:00.002-04:00

1 box fudge brownie mix
2 cups (1 pint) whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 oz) cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds

Heat oven. Make brownies as directed. Cool completely.

In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.

Cut brownies into 1-inch pieces. In 3-quart glass (trifle) bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

Pineapple on the Grill

2010-05-28T16:11:00.002-04:00

1 fresh pineapple - peeled, cored and cut into 1 inch rings (Or cut into cubes and put on a skewer after marinating.)
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes or up to overnight.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Florentines

2009-12-24T16:54:00.000-05:00

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

Turtle Cookie Bars (from a cookie mix)

2008-09-14T13:00:00.001-04:00

1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.

Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.

Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

Curried Melon Seeds

2008-04-26T20:36:00.003-04:00

1 Package of Goya Melon Seeds (it's really a pasta shaped like seeds)
1 can diced tomatoes and chillies
1 cup white beans
2 Tbs curry
2 Tbs Hot Sauce

Any of these ingredients can be changed. Mix and match or add your favorite items.

Boil and drain the melon seeds according to the package. Add the remaining ingredients to the pan and add the melon seeds back in and stir until heated through.

Super Easy Avocado Dip

2008-04-21T12:48:00.002-04:00

1 Avocado (you want it to be firm but slightly soft)
1/4 salsa
2 Tbs hot sauce
1 tsp curry powder
1 Tbs Sour Cream (optional)

Cut your avocado in half lengthwise by holding the avocado in your hand and sliding the knife around the outside of the pit. Twist as you pull it apart and discard the pit. Take a spoon and slide it along the inside of the skin scooping on the soft greenish yellow middles. Discard the skins.

In a bowl mash the avocado with a fork add the salsa and hot sauce and stir it in, you may have to mash it in a little more. Stir in the curry, and top with sour cream.

Serve at room temp or chilled.

White Chocolate Raspberry Mousse

2008-02-11T13:06:00.002-05:00

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

White Chocolate Coffee Frosting

2008-02-10T13:04:00.001-05:00

2 ounces white chocolate
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 cup milk
5 teaspoons instant coffee granules
3 cups powdered sugar

Mix the instant coffee with the milk, and let it stand until coffee is dissolved.

Melt the butter and chocolate together, and beat until smooth, then add vanilla.

Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.

Brown Sugar 'How Come You Taste So Good' Chocolate Frosting

2008-02-09T13:00:00.002-05:00

1/2 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon vanilla extract
3 1/2 tablespoons unsweetened cocoa powder

Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.

Chocolate Glaze

2008-02-08T12:57:00.001-05:00

This glaze is shiny!

8 (1 ounce) squares bittersweet chocolate, chopped
1/2 cup unsalted butter
1 tablespoon light corn syrup

Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. Use immediately.

Roll Out Buttercream Fondant

2008-02-07T12:54:00.001-05:00

This is a fondant that actually tastes good!

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds powdered sugar

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Mocha Whipped Cream

2008-02-06T12:52:00.001-05:00

2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep mocha whipped cream refrigerated.

Best Ever Chocolate Frosting!

2008-02-05T09:47:00.002-05:00

1 cup of shortening
4 cups of powdered sugar
1 Tbs water
2 tsp vanilla flavoring or almond flavoring

Cream shortening water and flavoring, then add in powdered sugar. Add a little more vanilla until consistency is correct. (If thinning down a lot use water instead)

Birthday Brownies

2008-02-04T09:44:00.002-05:00

It's my birthday so I'm going to share my favorite brownies with you!

One recipe of fudge brownies or one box of fudge brownies
One recipe of best ever chocolate frosting or store bought frosting
one bag of hershey's mini baking kisses (these are right next to the chocolate chips, if you cannot find them chocolate chips will do, but double them)

Prepare brownies according to recipe or box. Stir in the whole bag of kisses or chips, bake according to recipe or box for fudgey brownies.

While baking prepare frosting. When cool frost brownies! It's that simple and it's just that good too!

These brownies are incredibly rich!

I like to use the mini kisses because they are a little bigger than chocolate chips and you get these chunks of chocolate in every bite of brownie.

Italian Love Cake

2008-02-03T09:41:00.001-05:00

1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.

Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.

Bake at 350° F for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.

Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

A Berry Valentine Pie

2008-02-02T09:40:00.000-05:00

1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed

On bottom of pie crust, spread strawberries evenly; cover with whipped cream.

Spread cherries on whipped cream and cover cherries with whipped cream layer.

Spread blueberries on top of whipped cream and cover with last layer of whipped cream.

Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.

Valentine Cake

2008-02-01T09:38:00.001-05:00

1 (18.25 ounce) package white cake mix
1 (4 ounce) jar maraschino cherries
3/4 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed

Drain the cherries reserving juice; chop cherries and reserve.

Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.

Preheat oven to box directions.
Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.

When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.

Ultimate Valentine's Day Chocolate Truffle

2008-01-31T09:35:00.001-05:00

4 1/2 ounces semisweet chocolate, chopped
2 1/2 ounces unsalted butter, softened
1 egg yolk
4 ounces sifted confectioners' sugar
3 ounces heavy cream
1 tablespoon coffee-flavored liqueur
4 ounces semisweet chocolate, chopped
powdered gold leaf

Melt 4.5 ounces of the semi-sweet chocolate in a double boiler until just fluid. Using a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate. Whisk until smooth.

Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours.

Melt remaining 4 ounces of chocolate in a double boiler until just fluid.

Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper. Trim excess chocolate.

In a small bowl, combine liqueur and gold dust to achieve a paint-like consistency. Using brushes, decorate hearts with gold "paint" A simple "I love You" is quite effective, or better still use an original romantic quote. If you are very artistic, birds, or a floral motif along the edges complete the effect.

Pumpernickel Spinach Dip

2008-01-30T11:55:00.000-05:00

1 1/2 cups sour cream
1 cup mayonnaise
1 packet of vegetable soup mix (Knorr's)
1 bunch of green onions (chopped, greens too!)
1 can of chopped water chestnuts (optional)
1 pkg frozen chopped spinach, drained and squeezed dry
1 large pumpernickel bread

In a bowl, blend sour cream, mayo, the soup mix, green onions water chestnuts and spinach.

Remove top and insides of the pumpernickel loaf, creating a bread bowl. Cut and reserve removed bread for dipping.

Spoon the spinach mixture into the pumpernickel bread bowl, and serve! This refrigerates for about a week, but to store remove dip from bread and place into a container.

Garlic Cucumber Dip

2008-01-29T11:43:00.000-05:00

4 ounces cream cheese, softened
4 ounces sour cream
1/2 large cucumber, peeled and diced (or grated, or you can put this in the food processor)
1 clove garlic, minced
1/4 small onion, diced
salt and pepper to taste

In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve.

White Chocolate Party Mix

2008-01-28T11:33:00.000-05:00

This is a great recipe to get rid of the excess white chocolate from Christmas! And to make a super fast mix buy a ready made bag of chex mix and put melted white chocolate over the salty goodness!

1 pound white chocolate
3 cups crispy rice cereal squares
3 cups crispy corn cereal squares
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups peanuts
1 (12 ounce) package mini candy-coated chocolate pieces

In the top of a double boiler over simmering water, slowly melt the white chocolate.

In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates.

Slowly pour the chocolate over the cereal mixture and stir to evenly coat.

Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

Sun-Dried Tomato Hummus

2008-01-27T11:32:00.000-05:00

1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1/3 cup reduced-fat mayonnaise
1 tablespoon sun-dried tomato pesto sauce mix
1 teaspoon lemon juice

In a food processor or blender, combine the beans, mayonnaise, sauce mix and lemon juice; cover and process until blended. Transfer to a small bowl. Store in the refrigerator.

Seven Layer Taco Dip

2008-01-26T11:27:00.000-05:00

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter, or container. A trifle dish works very well for get togethers and parties!

Spread the sour cream over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Rice with Black Beans

2008-01-25T23:05:00.000-05:00

1 onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup instant white rice

In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.

Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Broccoli Noodle Salad and Asian Peanut Citrus Sauce

2008-01-24T19:14:00.000-05:00

1 pound dry noodles or pasta
1/2 cup Canola Oil, plus 1 tablespoon
1/2 cup Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon sugar
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination
1-2 tablespoons minced garlic
1 pound broccoli florets

1. COOK noodles or pasta according to package directions; drain well. Put in a large bowl and toss with 1 tablespoon canola oil. Set aside.

2. WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl until blended.

3. HEAT 1/2 cup oil, in a large, deep skillet, over medium heat. Add peppers, onions, garlic and broccoli cooking until broccoli is crisp-tender. Add pasta and citrus sauce tossing until well combined. Serve at room temperature.

Easy Rocky Road Fudge

2008-01-23T19:11:00.000-05:00

Butter No-Stick Cooking Spray
1 (12-oz.) pkg. semi-sweet chocolate chips (2 cups)
1 (16 oz.) container Chocolate Fudge Frosting
2 cups miniature marshmallows
1 cup Mixed Nuts, chopped

1. LINE an 8-inch square pan with foil, extending foil over edges. Lightly coat with no-stick cooking spray.

2. MELT chips in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in frosting, marshmallows and mixed nuts, mixing until blended. Spread in prepared pan. Refrigerate until firm, about 2 hours.

3. REMOVE fudge by lifting foil from pan. Separate foil from fudge. Cut into 48 squares.

Super Quick Tangy Avocado Dip

2008-01-22T19:55:00.000-05:00

I'm sorry the recipes were delayed, due to the birth of my nephew.

1 avocado (peeled, cored, and mashed)
1-2 Tbs fat free thousand island dressing
2-3 Tbs salsa (of your choice)
1 Tbs chopped (or minced) onions
1 handful of white beans (you can add more if you wish or mash them)
1-2 tsp shredded cheddar cheese (optional)

After mashing avocado in microwave safe serving bowl, mix in dressing, salsa, onion, and white beans. Sprinkle cheese on top and microwave until heated, 1-2 min depending on serving size. Then enjoy!

Seitan and Black Bean Burritos

2008-01-15T19:56:00.000-05:00

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) tortillas of your choice

In a large saucepan, or wok, 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°F oven for 35 minutes.

Momos (Dumplings from Nepal)

2008-01-14T22:28:00.000-05:00

Dough:
3 c flour (plus more for dusting)
3/4 c warm water

For the filling:
8 oz yukon gold potatoes (about two medium), unpeeled
Coarse salt
2 c finely chopped green cabbage (about 1/4 med. head)
1/2 c finely chopped shiitake mushroom caps (about 2 oz) optional
2 tsp minced fresh ginger
1 tsp minced garlic
1/2 c finely chopped yellow onion (about one small onion)
2 scallions, finely chopped
1/2 tsp garam masala
1/4 c finely chopped cilantro
2 Tbs vegetable stock
2 Tbs butter cut into 1/4 pieces at room temp.
vegetable oil , for steaming

Make the dough: Stir together flour and warm water in bowl until a dough forms. Turn dough onto a lightly floured surface, and knead until dough is smooth and springs back slightly when touched, 10-15 minutes. Cover loosely with plastic wrap, and let rest at room temp for one hour.

Make the filling: place potatoes in a saucepan, and cover with cold water by about two inches. Add a large pinch of salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender, 20-25 minutes. Drain and let cool slightly. Peel potatoes, and cut into 1/2" cubes.

Stir together the remaining ingredients, plus 1 tsp of salt in a large bowl. Gently stir in potatoes. Cover, and refrigerate while you roll out the dough.

Divide dough into four pieces. Work quickly, with one piece at a time, keeping the remaining pieces covered with an inverted bowl. Flatten dough into an oblong slightly thinner than the pasta machines widest setting (number 1 on a kitchen aid pasta roller). Feed through machine. Turn dial to next narrower setting. Pass dough through, gently supporting it with the palm of your hand. Continue to press dough, passing it through ever-finer settings, until very thin but still intact. Transfer to a lightly floured cutting board, Using a 3 1/2" round cutter, cut out rounds. Transfer to a lightly floured baking sheet, and dust with flour. Cover with parchment and a barely damp kitchen towel. Repeat, rolling and cutting one sheet at a time.

Lightly moisten edge of one dough round with a finger dipped in water. Cup round in the palm of your hand, spoon one scant tablespoon filling in center. Place the thumb of the hand holding the dumpling over center of filling. Use the thumb and index finger of your free hand to pinch a portion of dough on one side to form a pleat. Make another pleat next to it. Repeat, rotating dumpling slightly as you work your way around, pressing each new pleat so it falls next to the one beside it. The pleats will begin to close around the thumb holding in the filling. Remove thumb, and hold top of pleats while you twist the bottom of the dumpling in the opposite direction. Press with your finger to make a small indentation in the center of the pleats, pinching up edges. Make sure dumpling is tightly sealed and air has been pressed out. return to sheet: cover, and repeat.

Steam dumplings in batches in an oiled steamer insert or bamboo steamer set over simmering water until shiny, 8-10 minutes. Serve with hot sauce.

Nepali Hot Sauce (for momos)

2008-01-13T22:54:00.000-05:00

2 plum tomatoes (6 oz)
3 Tbs extra-virgin olive oil
1/2 tsp cumin seeds
2 tsp crumbled dried red chilies
3/4 c coarsely chopped yellow onion (1 med/ onion)
2 Tbs coarsely chopped garlic (about 2 large cloves)
1 Tbs coarsely chopped fresh ginger
3/4 tsp coarse salt
2 Tbs coarsely chopped cilantro
1/2 tsp rice vinegar

Bring a saucepan of water to a boil. Add tomatoes, and cook until soft, about 5 minutes. Drain and let cool slightly. Squeeze juice and seeds from tomatoes over a small bowl, and reserve. Coarsely chop tomato flesh.

Heat oil in a skillet over med-high heat. Add cumin and chilies and cook until chilies darken and become fragrant, about one minute. Add onion, garlic. and ginger and cook until golden brown, about 3 minutes. Reduce heat to medium and cook for 2 minutes. Add chopped tomatoes and salt and cool another two minutes. Stir in reserved tomato juice and seeds and cook until almost all of the liquid has evaporated about two minutes. Remove from heat and let cool slightly.

Puree mixture with the cilantro in a food processor until smooth. Add rice vinegar and more salt if desired.

Sauce can be refrigerated in an airtight container for up to two weeks, bring to room temp before serving.

Jenny's Double Olive Pasta Surprise

2008-01-12T12:40:00.000-05:00

This recipe makes enough for two servings, and only takes one pot to cook it.

The black beans hide in the rigatoni's, which make them a welcome surprise!

About four handfuls of Rigatoni Pasta

Green Olives of choice, about one good handful (pureed in food processor)

One clove of garlic (thrown in the food processor as well)

Olive Oil

1/2 can of black beans (drained and rinsed)

parsley (fresh or dry)

parmesan cheese (any kind)

Boil salted water in a sauce pan. Cook the rigatoni for 9 minutes.

Meanwhile in the food processor puree olives and garlic in food processor. Dump out puree into a bowl and add olive oil. You want to get a sauce consistency, just enough to get it pourable, about 5-6 Tbs.

Drain pasta and add it back into the same sauce pan, turn heat down to medium. Add in the pureed olives and stir. Add in the black beans and parsley and stir until combined. Add about 2-3 Tbs of parmesan cheese and stir until melted.

Serve and top with a sprinkle of parmesan and parsley.

Pecan Clouds

2008-01-11T08:26:00.000-05:00

2 egg whites
1 teaspoon vanilla extract
3/4 cup packed light brown sugar
2 cups pecan halves

Preheat oven to 250°F. Lightly grease a cookie sheet.

In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.

Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

Sesame Noodles

2008-01-10T08:20:00.000-05:00

2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup peanut oil
3 tablespoons sesame oil
1 dash hot pepper sauce

1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
4 green onions, minced
2 cups diagonally sliced snap peas

2 tablespoons sesame seeds, toasted
1 (7 ounce) package fresh udon noodles

In a container with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors combine.

Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.

In a large skillet or wok, warm up a small amount of peanut oil then combine the green, red, and yellow peppers with green onion and peas. Heat until warm, but still crisp. Add to the noodles in and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

Toasting sesame seeds:
Toast sesame seeds in a dry skillet over medium heat. Shake pan, or stir occasionally until lightly browned, about 3 minutes.

Gelatin Cheesecake

2008-01-09T13:26:00.000-05:00

1 (12-ounce) container low-fat (1 percent) cottage cheese
2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box
2 ready-made light graham cracker crusts
1 pint fresh strawberries, plus extra for garnish
1 (8-ounce) container frozen light whipped topping, thawed

Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crusts and refrigerate until set. Cut up fruit and place on top of pie. Make remaining package of gelatin as per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.

Valentine's Day Trifle

2008-01-08T17:33:00.000-05:00

1 (7 ounce) package jellyrolls, each cut into thin slices
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
3 cups frozen whipped topping, thawed
2 cups sliced fresh strawberries

Arrange jellyroll slices on sides and bottom of a 2 1/2 quart glass bowl or trifle dish.

Prepare pudding according to box directions, except use only 1 1/2 cups milk; let sit for 5 minutes to thicken. Fold in 1 cup whipped topping.

Arrange 1/2 strawberries on jellyroll slices; top with pudding, then remaining strawberries and whipped topping. Garnish with strawberry halves, if desired.

Cover and chill for 8 hours; serve.

Blueberry Waffles

2008-01-07T14:03:00.000-05:00

3 egg yolks, beaten
1 2/3 cups milk
2 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries

In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.

Preheat a lightly greased waffle iron.

Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.

Thick Vegan Carrot Soup

2008-01-06T21:34:00.000-05:00

1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth (3 cups for thinner soup)
2 teaspoons grated fresh ginger
1 teaspoon curry powder
salt and pepper to taste

Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.

Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.

Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Feta Cheese Ball

2008-01-05T19:05:00.000-05:00

2 (8 ounce) packages cream cheese, softened
4 ounces feta cheese, crumbled
4 tablespoons olive oil
5 green onions, finely chopped
3 cloves garlic, minced
4 teaspoons dried dill weed
2 teaspoons dried oregano
1 teaspoon cracked black pepper
In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.

Peppermint Patties

2008-01-04T19:04:00.000-05:00

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.

In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Ginger Glazed Mahi Mahi

2008-01-03T19:18:00.000-05:00

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Frozen Margarita Pie

2008-01-02T19:16:00.000-05:00

3 cups thin salted pretzel sticks (about 4 ounces)
3 tablespoons sugar
1 each large egg white
1 tablespoon canola oil
1 tablespoon water
1 14-ounce can nonfat sweetened condensed milk
1/3 cup lime juice
2 tablespoons tequila
1 teaspoon freshly grated orange zest
2 drops green food coloring (optional)
6 tablespoons warm water
2 tablespoons powdered egg whites
Pinch of cream of tartar
1/4 cup sugar
1/3 cup whipping cream
Lime slices and Sour Cream Topping (recipe follows) for garnish (optional)

To make crust: Preheat oven to 350°F. Lightly oil a 9-inch pie pan or coat it with nonstick spray.

Combine pretzels and sugar in a food processor and process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.

Bake crust for 10 minutes. Cool completely on a wire rack.

To make filling: Whisk condensed milk, lime juice, tequila, orange zest and food coloring (if using) in a medium bowl until smooth. Set aside.

Combine warm water, powdered egg whites and cream of tartar in another mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add sugar, beating until stiff and glossy.

Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)

With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.

Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.

Curry Party Snack Mix

2008-01-01T20:27:00.000-05:00

You need any 12 cups of snacks for this mix which could be: cereals, crackers, pretzels, nuts, popcorn and crunchy cheetos.

3/4 c butter, melted
1 Tbs Worcestershire sauce
1 tsp onion salt
1 tsp garlic powder
1 tsp curry powder

Heat oven to 250° F.

In a large roasting pan, gently stir together all 12 cups of snack choices.

In a small bowl stir together the seasoning ingredients, and mix well.

Pour butter mixture over snack choices, and gently stir. Bake uncovered for one hour, stirring every 15 minutes. Let cool and store in an air tight container.

Rosettes

2007-12-31T18:30:00.000-05:00

2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels.

Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

Spinach & Tomato Omelet

2007-12-30T10:11:00.000-05:00

1 teaspoon extra-virgin olive oil
5 each cherry tomatoes , halved
1 each scallion , sliced
1 cup baby spinach , washed, with water still clinging to leaves
1/2 cup liquid egg substitute , such as
1/4 cup shredded reduced-fat Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon water

Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.

Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

Sorbet Shake

2007-12-29T10:08:00.000-05:00

1/2 cup nonfat milk
1/2 cup fruit sorbet
3 each ice cubes

Puree milk and sorbet in a blender until combined. With the motor running, add ice cubes and blend until smooth and thick.

Curried Chicken with Mango Salad

2007-12-28T10:05:00.000-05:00

1/2 cup low-fat plain yogurt
2 tablespoons mango chutney
2 teaspoons garam masala or curry powder , mild or hot
4 each bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
1/2 teaspoon kosher salt , divided
1 each mango , diced
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh mint
2 tablespoons red-wine vinegar
2 teaspoons brown sugar

Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.

Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.

Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Red Lentil Soup with a Spicy Sizzle

2007-12-27T08:52:00.000-05:00

6 teaspoons extra-virgin olive oil divided
2 each onions chopped (1 1/2 cups)
3 cloves garlic minced
2 teaspoons ground cumin
8 cups reduced-sodium chicken broth or vegetable broth
1 1/2 cups red lentils rinsed
1/3 cup bulgur
2 tablespoons tomato paste
1 each bay leaf
3 tablespoons lemon juice
Freshly ground pepper to taste
1 teaspoon paprika
1 teaspoon cayenne pepper

Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute. Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.

Ladle about 4 cups of the soup into a food processor and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.

Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons oil in a small skillet and stir in paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.

Glazed Mini Carrots

2007-12-26T08:51:00.000-05:00

3 cups mini carrots (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt , or to taste
1 tablespoon lemon juice
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Mulled Marvel

2007-12-25T10:50:00.000-05:00

This recipe comes to UNOR courtesy of Stewart Faulkner.

1.5 l bottle of dry red burgundy
1 orange
handful of cloves
1 lime, quartered
1 large stock pot
4 small or 2 large cinnamon sticks
tsp black cracked pepper
1/2 tsp nutmeg
1/2 tsp allspice
zest of one lemon
1 Tbs brown sugar
2 thin slices of ginger root
small splash of ruby port or good Irish whiskey

Take the orange and push the whole cloves into the skin evenly all the way around. Score skin into center to allow flavor out (or puncture with a fork several times).

In a large stock pot put the cloved orange, 2 of the 4 quarters of lime, cinnamon sticks, cracked pepper, nutmeg, allspice, lemon zest, brown sugar, ginger root, and one bottle of wine.

Simmer until steamy and hot, about 20-25 minutes.

Remove from heat and add a small splash of ruby port or a good Irish whiskey, and stir.

Strain the mulled wine, season to taste with nutmeg or sugar. Rub the insides of the serving cups with the remaining two quarters of lime and serve.

Best Ever Eggnog!

2007-12-24T10:48:00.000-05:00

7 cups fat-free milk, divided
1 pkg. (4-serving size)Vanilla Flavor Pudding & Pie Filling
1 cup low-fat evaporated milk
2 tsp. rum extract

Pour 2 cups of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes.

Add remaining 5 cups milk, evaporated milk and extract; mix well.

Refrigerate until ready to serve.

Cream Cheese Spritz

2007-12-23T10:45:00.000-05:00

1/2 cup shortening
1 (3 ounce) package cream cheese
1/3 cup white sugar
1 egg yolk
1 teaspoon lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 400° F.

In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Almond Cookies

2007-12-22T10:44:00.000-05:00

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur

Preheat oven to 400° F.

In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds.

Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.

Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Devil's Food Peanut Butter Chip Cookies

2007-12-21T10:42:00.000-05:00

2 eggs
1 teaspoon vanilla extract
2/3 cup shortening
1 (18.25 ounce) package devil's food cake mix
2 cups peanut butter chips

Preheat oven to 375° F.

In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.

Spritz Orange Crisps

2007-12-20T10:40:00.000-05:00

1 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 tablespoon orange juice
1 egg
1 teaspoon orange zest
2 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 375° F.

Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.

Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.

Bake for 10 to 12 minutes.

Super Duper Chocolate Cookies

2007-12-19T10:39:00.000-05:00

4 (1 ounce) squares unsweetened chocolate
1/2 cup vegetable shortening
2 cups white sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup chopped walnuts
3/4 cup confectioners' sugar

Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.

Preheat oven to 350° F. Grease cookie sheets.

Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Gluten Free Chocolate Chip Cookies

2007-12-18T10:37:00.000-05:00

3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Preheat oven to 375° F. Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Praline Strips

2007-12-17T10:36:00.000-05:00

1/2 cup butter
1/2 cup margarine
1 cup packed light brown sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350° F.
Line cookie sheet with foil and cover bottom of pan with graham crackers.
Bring butter, margarine, and sugar to a boil for 2 minutes. Add pecans and vanilla.
Pour over crackers; spread evenly.
Bake for 10 minutes. Cut while warm or break into small pieces.

Peanut Butter Chocolate Chip Cookie Bars

2007-12-16T10:34:00.000-05:00

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Preheat oven to 350 degrees F.

Melt butter over low heat.

Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.

Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.

Bake 25 to 30 minutes.

Eggnog Cookies

2007-12-15T10:33:00.000-05:00

1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm.

Preheat oven to 375° F.

Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.

Whipped Shortbread Cookies

2007-12-14T10:31:00.000-05:00

1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
12 maraschino cherries

Preheat oven to 350° F.

Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.

Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.

Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Pecan Praline Cookies

2007-12-13T10:30:00.000-05:00

35 graham crackers
1 cup packed brown sugar
1 cup butter
1/4 teaspoon cream of tartar
1 cup chopped pecans

Place crackers on ungreased 10 x 15 sheet cake pan, covering bottom.

Bring sugar, margarine and cream of tartar to a boil. Add nuts. Pour mixture oven the top of the crackers.

Preheat oven to 325° F.

Bake for 10 minutes. Cool for a few minutes, and remove from pan while still warm.

Chocolate Rum Balls

2007-12-12T10:28:00.000-05:00

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 tablespoons light corn syrup
1/2 cup rum

In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.

Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Chocolate Chip Cookies

2007-12-11T10:26:00.000-05:00

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350° F.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Belgian Christmas Cookies

2007-12-10T10:24:00.000-05:00

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar

Preheat oven to 375° F.

In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.