1 9-inch pie crust
12 oz (3 cups) shredded mozzarella cheese
8 oz (2 cups) shredded Cheddar cheese
2 oz (1/2 cup) sliced pepperoni
4.5-oz jar sliced mushrooms, drained
3/4 c milk
2 eggs
1 t Italian seasoning
1 small garlic clove, minced
16-oz jar spaghetti sauce
Preheat oven to 400 degrees. Layer cheeses in pie-crust lined pan. Top with pepperoni and mushrooms. Combine milk, eggs, Italian seasoning and garlic in medium size mixing bowl. Beat well. Pour egg mixture over mushrooms. Bake at 400 degrees for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving. In a small saucepan, simmer spaghetti sauce for 2 to 3 minutes or until hot. Cut quiche in wedges and spoon spaghetti sauce on top. Makes 8 to 10 servings.
Thursday, December 31, 2009
Beef 'N Cheese Cresent Pie
Beef 'N Cheese Cresent Pie is a quick and easy. Just add a tossed salad and glass of red wine for an elegant meal.
1 1/4 lb ground beef
1/3 c chopped onion
1/4 c chopped green pepper
1/4 t cumin seed
1/4 t garlic salt
1/4 t salt
8-oz can tomato sauce
8.25-oz can sliced green beans, drained
8-oz can crescent dinner rolls
1 egg, slightly beaten
8 oz (2 cups) shredded Monterey Jack cheese
Paprika
Preheat oven to 375 degrees. Brown beef with onion and green pepper in a large skillet. Add cumin seed, salt, garlic salt, tomato sauce and green beans. Stir well and simmer uncovered while preparing crust. Separate crescent dinner rolls into 8 triangles. Arrange in a 9-inch pie pan, sealing perferations; press firmly over bottom and sides. Combine egg and cheese in a small mixing bowl. Spread over bottom of crust. Spoon meat mixture over cheese. Top with remaining 1 cup of cheese. Sprinkle on Paprika. Bake at 375 degrees for 20 to 25 minutes or until crust is golden brown. Let stand for 5 minutes before serving. Makes 5 to 6 servings.
1 1/4 lb ground beef
1/3 c chopped onion
1/4 c chopped green pepper
1/4 t cumin seed
1/4 t garlic salt
1/4 t salt
8-oz can tomato sauce
8.25-oz can sliced green beans, drained
8-oz can crescent dinner rolls
1 egg, slightly beaten
8 oz (2 cups) shredded Monterey Jack cheese
Paprika
Preheat oven to 375 degrees. Brown beef with onion and green pepper in a large skillet. Add cumin seed, salt, garlic salt, tomato sauce and green beans. Stir well and simmer uncovered while preparing crust. Separate crescent dinner rolls into 8 triangles. Arrange in a 9-inch pie pan, sealing perferations; press firmly over bottom and sides. Combine egg and cheese in a small mixing bowl. Spread over bottom of crust. Spoon meat mixture over cheese. Top with remaining 1 cup of cheese. Sprinkle on Paprika. Bake at 375 degrees for 20 to 25 minutes or until crust is golden brown. Let stand for 5 minutes before serving. Makes 5 to 6 servings.
Saturday, December 12, 2009
Popcorn Balls
10 cups plain, unsalted popped corn
1 t salt
1 c firmly packed brown sugar
3/4 c white corn syrup
1 1/2 t vinegar
1/2 t salt
1/2 c evaporated milk
Pour popcorn into large bowl and sprinkle with 1 teaspoon salt. Set aside. In a large saucepan, combine brown sugar, corn syrup, vinegar and 1/2 teaspoon salt. Bring to a boil and boil briskly to 280 degrees (soft crack stage); remove from heat while testing. Keep syrup boiling and slowly stir in 1/2 cup evaporated milk. Bring to soft crack stage again.
Gradually pour hot syrup into center of popcorn. With a long-handled fork, quickly stir and coat popcorn with syrup. As soon as it cools enough to handle, using buttered hands, press popcorn mixture into firm balls. Makes 10 large or 20 small popcorn balls.
1 t salt
1 c firmly packed brown sugar
3/4 c white corn syrup
1 1/2 t vinegar
1/2 t salt
1/2 c evaporated milk
Pour popcorn into large bowl and sprinkle with 1 teaspoon salt. Set aside. In a large saucepan, combine brown sugar, corn syrup, vinegar and 1/2 teaspoon salt. Bring to a boil and boil briskly to 280 degrees (soft crack stage); remove from heat while testing. Keep syrup boiling and slowly stir in 1/2 cup evaporated milk. Bring to soft crack stage again.
Gradually pour hot syrup into center of popcorn. With a long-handled fork, quickly stir and coat popcorn with syrup. As soon as it cools enough to handle, using buttered hands, press popcorn mixture into firm balls. Makes 10 large or 20 small popcorn balls.
Cranberry Sauce
1 c sugar
1 c water
1 3-inch stick cinnamon
1/8 t salt
2 c cranberries, washed and sorted
In a small saucepan combine sugar, water, cinnamon and salt. Heat to boiling and continue to boil uncovered without stirring for 5 minutes or until skins pop open. Cool and remove cinnamon stick. Serve with meat or poultry. Makes about 2 cups of cranberry sauce.
You may omit cinnamon stick if you prefer.
1 c water
1 3-inch stick cinnamon
1/8 t salt
2 c cranberries, washed and sorted
In a small saucepan combine sugar, water, cinnamon and salt. Heat to boiling and continue to boil uncovered without stirring for 5 minutes or until skins pop open. Cool and remove cinnamon stick. Serve with meat or poultry. Makes about 2 cups of cranberry sauce.
You may omit cinnamon stick if you prefer.
Egg Nog
6 eggs, separated
1/4 c sugar
2 T rum extract
1 t vanilla extract
5 T sugar
1 1/2 c chilled cream
Combine egg yolks, 1/4 cup sugar, 2 tablespoons rum extract and 1 teaspoon vanilla in a large mixer bowl. Beat on mediun speed until thick and lemon colored.
Gradually add 1 1/2 cups chilled cream and set aside.
Beat 6 egg whites until frothy. Gradually add 5 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Beat until rounded peaks are formed.
Gently fold egg whites into egg yolk mixture until blended. Chill in refrigerator.
Pour into punch bowl and mix gently before serving. Ladle into punch cups and sprinkle with nutmeg. Makes about 16 servings.
1/4 c sugar
2 T rum extract
1 t vanilla extract
5 T sugar
1 1/2 c chilled cream
Combine egg yolks, 1/4 cup sugar, 2 tablespoons rum extract and 1 teaspoon vanilla in a large mixer bowl. Beat on mediun speed until thick and lemon colored.
Gradually add 1 1/2 cups chilled cream and set aside.
Beat 6 egg whites until frothy. Gradually add 5 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Beat until rounded peaks are formed.
Gently fold egg whites into egg yolk mixture until blended. Chill in refrigerator.
Pour into punch bowl and mix gently before serving. Ladle into punch cups and sprinkle with nutmeg. Makes about 16 servings.
Zombie
3 oz dark rum
1 oz Jamaican rum
1 oz light rum
2 oz lime juice
1 oz pineapple juice
1 oz orange juice
2 t superfine sugar
2 t 151 proof rum
2 orange slices
2 maraschino cherries
2 mint sprigs
Chill 2 highball glasses. Combine dark rum, Jamaican rum, light rum, lime juice, pineapple juice orange jice and sugar in a blender container. Blend on high for 30 seconds. Pour into glasses. Add 1 teaspoon 151 proof rum to each drink. Garnish with orange slice, a cherry and a sprig of mint.
1 oz Jamaican rum
1 oz light rum
2 oz lime juice
1 oz pineapple juice
1 oz orange juice
2 t superfine sugar
2 t 151 proof rum
2 orange slices
2 maraschino cherries
2 mint sprigs
Chill 2 highball glasses. Combine dark rum, Jamaican rum, light rum, lime juice, pineapple juice orange jice and sugar in a blender container. Blend on high for 30 seconds. Pour into glasses. Add 1 teaspoon 151 proof rum to each drink. Garnish with orange slice, a cherry and a sprig of mint.
Zipperhead
1 part vodka
1 part Chambord
3 parts soda water
Pour ingredients into a rocks glass with ice. Drink with a large straw.
1 part Chambord
3 parts soda water
Pour ingredients into a rocks glass with ice. Drink with a large straw.
Purple Hooter
1 1/2 oz vodka
1/2 oz Chambord
3/4 oz cranberry juice
1/2 oz Sprite
1 oz sweet & sour mix
1/2 oz grenadine
Combine all ingredients in a shaker with ice. Shake well and strain into cocktail glasses.
1/2 oz Chambord
3/4 oz cranberry juice
1/2 oz Sprite
1 oz sweet & sour mix
1/2 oz grenadine
Combine all ingredients in a shaker with ice. Shake well and strain into cocktail glasses.
Long Island Iced Tea
1 oz Tequilla
1 oz gin
1 oz light rum
1 oz vodka
1 oz lemon juice
2 t superfine sugar
16 oz cola
Fill a cocktail shaker half full with ice. Measure Tequilla, gin, rum, vodka, lemon juice and sugar into shaker. Shake well to mix. Strain into 2 tall glasses. Fill to top with cola and stir gently.
1 oz gin
1 oz light rum
1 oz vodka
1 oz lemon juice
2 t superfine sugar
16 oz cola
Fill a cocktail shaker half full with ice. Measure Tequilla, gin, rum, vodka, lemon juice and sugar into shaker. Shake well to mix. Strain into 2 tall glasses. Fill to top with cola and stir gently.
Hurricane
1 oz vodka
1 oz gin
1 oz light rum
1/2 oz 151 proof rum
1 oz Amaretto
1 oz Triple Sec
grapefruit juice
pineapple juice
grenadine
Measure gin, rums, amaretto and triple sec into a tall glass with ice. Add equal amounts pineapple and grapefruit juice. Top with grenadine.
1 oz gin
1 oz light rum
1/2 oz 151 proof rum
1 oz Amaretto
1 oz Triple Sec
grapefruit juice
pineapple juice
grenadine
Measure gin, rums, amaretto and triple sec into a tall glass with ice. Add equal amounts pineapple and grapefruit juice. Top with grenadine.
Grateful Dead
1/4 oz vodka
1/4 oz rum
1/4 oz tequila
1/4 oz Triple Sec
1/4 oz Chambord
Comine all ingredients over ice in a rocks glass; fill with coca cola.
1/4 oz rum
1/4 oz tequila
1/4 oz Triple Sec
1/4 oz Chambord
Comine all ingredients over ice in a rocks glass; fill with coca cola.
Chocolate Covered Cherry
1/3 oz Kahlua
1/3 oz Amaretto
1/3 oz white Creme de Cacao
drop of Grenadine
Mix Kahula, Amaretto and white Creme de Cacao with ice. Strain into shot glasses and add a drop of Grenadine.
1/3 oz Amaretto
1/3 oz white Creme de Cacao
drop of Grenadine
Mix Kahula, Amaretto and white Creme de Cacao with ice. Strain into shot glasses and add a drop of Grenadine.
Blind Melon
1 oz vodka
1 oz Southern Comfort
1 oz Amaretto
1 oz Midori
Using a tall glass, pour over ice and fill with cranberry juice.
1 oz Southern Comfort
1 oz Amaretto
1 oz Midori
Using a tall glass, pour over ice and fill with cranberry juice.
Sunday, December 6, 2009
Coconut Lime Cake
This Coconut Lime Cake Recipe uses a lemon cake mix and coconut milk.It is filled with lemon pudding.
1 pkg lemon cake mix
1/2 c water
1/2 c coconut milk (not cream of coconut)
1/3 c oil
3 eggs
1 t grated lime peel
Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In large mixer bowl, combine lemon cake mix, water, coconut milk, oil and eggs on low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in 1 teaspoon lime peel. Pour batter evenly into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove to wire racks and cool completely.
Filling:
1 (2.9-oz) pkg lemon pudding and
pie filling mix
1/2 c sugar
1 t grated lime peel
3 T lime juice
2 egg yolks
2 cups water
In medium saucepan, combine lemon pudding mix, sugar, grated lime peel, lime juice and egg yolks. Mix well. Stir in 2 cups water. Cook and stir over medium heat until it comes to a boil. Transfer to a bowl and cover. Refrigerate 1 1/2 to 2 hours until cool and thickened.
Frosting:
2 c whipping cream
1/4 c confectioners sugar
1 (7-oz) pkg flaked coconut
In small mixer bowl, beat whipping cream and sugar until stiff peaks form. Fold 3/4 cup of whipped cream into cooked filling. Reserve remaining whipped cream for frosting.
To assemble cake: slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate; spread with 1/3 of filling. Repeat with second and third layers. Top with remaining cake layer, top side up. Frost sides and top of cake with reserved whipped cream. Press coconut into sides and top of cake. Refrigerate 1 to 2 hours before serving. Garnish with lime slices if desired. Store in refrigerator.
1 pkg lemon cake mix
1/2 c water
1/2 c coconut milk (not cream of coconut)
1/3 c oil
3 eggs
1 t grated lime peel
Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In large mixer bowl, combine lemon cake mix, water, coconut milk, oil and eggs on low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in 1 teaspoon lime peel. Pour batter evenly into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove to wire racks and cool completely.
Filling:
1 (2.9-oz) pkg lemon pudding and
pie filling mix
1/2 c sugar
1 t grated lime peel
3 T lime juice
2 egg yolks
2 cups water
In medium saucepan, combine lemon pudding mix, sugar, grated lime peel, lime juice and egg yolks. Mix well. Stir in 2 cups water. Cook and stir over medium heat until it comes to a boil. Transfer to a bowl and cover. Refrigerate 1 1/2 to 2 hours until cool and thickened.
Frosting:
2 c whipping cream
1/4 c confectioners sugar
1 (7-oz) pkg flaked coconut
In small mixer bowl, beat whipping cream and sugar until stiff peaks form. Fold 3/4 cup of whipped cream into cooked filling. Reserve remaining whipped cream for frosting.
To assemble cake: slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate; spread with 1/3 of filling. Repeat with second and third layers. Top with remaining cake layer, top side up. Frost sides and top of cake with reserved whipped cream. Press coconut into sides and top of cake. Refrigerate 1 to 2 hours before serving. Garnish with lime slices if desired. Store in refrigerator.
Christmas Sugar Cookies
This sugar cookie recipe is from Martha Stewart's Entertaining. The dough rolls out very well and the cookies turn out crisp and light.
4 1/2 c sifted flour
4 t baking powder
1 t salt
2 sticks unsalted butter
2 c sugar
2 eggs
1/2 c milk
1/2 t vanilla
In large mixer bowl, cream butter and sugar until fluffy. Add eggs and beat well. In small mixing bowl, combine flour, baking powder and salt with wire wisk. Add to sugar mixture, 1 cup at a time, alternating with milk and vanilla. Beat well after each addition. Cover dough and chill in refrigerator for 1 hour or longer. Preheat oven to 375 degrees. Divide dough into 4 pieces. Roll 1 piece at a time on floured board and cut with large cookie cutters. Bake 8 to 10 minutes. Cool on racks. Decorate cookies with colored icing and sprinkles.
Tip: Combine 1 cup flour and 1 cup confectioner's sugar. Use this mixture to flour board before rolling out cookie dough.
4 1/2 c sifted flour
4 t baking powder
1 t salt
2 sticks unsalted butter
2 c sugar
2 eggs
1/2 c milk
1/2 t vanilla
In large mixer bowl, cream butter and sugar until fluffy. Add eggs and beat well. In small mixing bowl, combine flour, baking powder and salt with wire wisk. Add to sugar mixture, 1 cup at a time, alternating with milk and vanilla. Beat well after each addition. Cover dough and chill in refrigerator for 1 hour or longer. Preheat oven to 375 degrees. Divide dough into 4 pieces. Roll 1 piece at a time on floured board and cut with large cookie cutters. Bake 8 to 10 minutes. Cool on racks. Decorate cookies with colored icing and sprinkles.
Tip: Combine 1 cup flour and 1 cup confectioner's sugar. Use this mixture to flour board before rolling out cookie dough.
Peppermint Cookies
This Peppermint Cookie Recipe uses crushed peppermint instead of Andes peppermint baking chips.
2 sticks unsalted butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 t vanilla
1/2 t baking soda
1/2 t salt
1 3/4 c flour
1 c old fashioned rolled oats
1 c Angel Flake coconut
1 1/4 c coarsely chopped pecans, toasted
1 1/2 c crushed soft, old fashioned peppermint stick candy
Preheat oven to 300 degrees. In large mixer bowl, cream butter, brown sugar and granulated sugar until fluffy using an electric mixer (about 3 minutes). Beat in egg and vanilla. In small mixing bowl, combine flour, baking soda and salt. Add to sugar mixture and beat on low speed until well mixed Stir in oats, coconut, pecans and crushed peppermint. Measure into 2 tablespoon balls for large cookies or 1 tablespoon balls for small cookies. Place round balls on lightly greased cookie sheets, two inches apart. Press lightly. Sprinkle remaining chips on top of each cookie. Bake at 300 degrees for 20 minutes for large cookies, 12-15 minutes for small cookis. Do not overbake. Remove cookies from cookie sheet and cool completely on wire rack. Makes 3 to 5 dozen cookies, depending on size.
2 sticks unsalted butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 t vanilla
1/2 t baking soda
1/2 t salt
1 3/4 c flour
1 c old fashioned rolled oats
1 c Angel Flake coconut
1 1/4 c coarsely chopped pecans, toasted
1 1/2 c crushed soft, old fashioned peppermint stick candy
Preheat oven to 300 degrees. In large mixer bowl, cream butter, brown sugar and granulated sugar until fluffy using an electric mixer (about 3 minutes). Beat in egg and vanilla. In small mixing bowl, combine flour, baking soda and salt. Add to sugar mixture and beat on low speed until well mixed Stir in oats, coconut, pecans and crushed peppermint. Measure into 2 tablespoon balls for large cookies or 1 tablespoon balls for small cookies. Place round balls on lightly greased cookie sheets, two inches apart. Press lightly. Sprinkle remaining chips on top of each cookie. Bake at 300 degrees for 20 minutes for large cookies, 12-15 minutes for small cookis. Do not overbake. Remove cookies from cookie sheet and cool completely on wire rack. Makes 3 to 5 dozen cookies, depending on size.
Chocolate Bonbons
Chocolate Bonbons are made with chocolate chips, sweetened condensed milk and candy kisses.
1 (12-oz) pkg semi-sweet chocolate chips
1/4 c butter
1 can (14-oz) Eagle Brand sweetened condensed milk
2 c Flour
1/2 c finely chopped pecans
1 t vanilla
60 Hershey's candy kisses, unwrapped
2 oz white chocolate baking bar
1 t shortening
Preheat oven to 350 degrees. Combine chocolate chips and butter in a medium saucepan. Cook and stir over low heat until melted and smooth. Add sweetened condensed milk and mix well. Combine flour, chocolate mixture, vanilla and nuts in a medium mixing bowl; mix well. Shape 1 tablespoon of dough around each chocolate kiss, covering completely. Place 1 inch apart on ungreased cookies sheets. Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and shiny, but become firm as they cool. Be careful not to overbake. Remove cookies from pan and cool completely.
Combine white chocolate and shortening in a small saucepan. Cook and stir over low heat until melted and smooth. Drizzle chocolate over cooled cookies. Makes 5 dozen cookies. Store in a tightly covered container.
1 (12-oz) pkg semi-sweet chocolate chips
1/4 c butter
1 can (14-oz) Eagle Brand sweetened condensed milk
2 c Flour
1/2 c finely chopped pecans
1 t vanilla
60 Hershey's candy kisses, unwrapped
2 oz white chocolate baking bar
1 t shortening
Preheat oven to 350 degrees. Combine chocolate chips and butter in a medium saucepan. Cook and stir over low heat until melted and smooth. Add sweetened condensed milk and mix well. Combine flour, chocolate mixture, vanilla and nuts in a medium mixing bowl; mix well. Shape 1 tablespoon of dough around each chocolate kiss, covering completely. Place 1 inch apart on ungreased cookies sheets. Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and shiny, but become firm as they cool. Be careful not to overbake. Remove cookies from pan and cool completely.
Combine white chocolate and shortening in a small saucepan. Cook and stir over low heat until melted and smooth. Drizzle chocolate over cooled cookies. Makes 5 dozen cookies. Store in a tightly covered container.
Thursday, December 3, 2009
Blonde Brownies
This blonde brownie recipe has peanut butter chips, chocolate chips and walnuts in them.
1 c butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
2 large eggs
2/3 c half-and-half
2 t vanilla
2 1/2 c flour
1 t baking powder
1/2 t salt
1 1/2 t cinnamon
1 c (6 oz) semisweet chocolate chips
1 c (6 oz) peanut butter chips
3/4 c coarsely chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan; set aside.
In large mixer bowl, beat butter at medium speed until creamy. Gradually add sugars and beat until light and fluffy. Beat in eggs, one at a time. Add half-and-half and vanilla. Beat until smooth.
In small mixing bowl, combine flour, baking powder, salt and cinnamon. Gradually add to sugar mixture. Beat on low speed until well blended.
Spread batter into prepared pan and bake at 350 degrees for 25 to 30 minutes. Cool completely in pan and then cut into bars. Makes 2 dozen brownies.
1 c butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
2 large eggs
2/3 c half-and-half
2 t vanilla
2 1/2 c flour
1 t baking powder
1/2 t salt
1 1/2 t cinnamon
1 c (6 oz) semisweet chocolate chips
1 c (6 oz) peanut butter chips
3/4 c coarsely chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan; set aside.
In large mixer bowl, beat butter at medium speed until creamy. Gradually add sugars and beat until light and fluffy. Beat in eggs, one at a time. Add half-and-half and vanilla. Beat until smooth.
In small mixing bowl, combine flour, baking powder, salt and cinnamon. Gradually add to sugar mixture. Beat on low speed until well blended.
Spread batter into prepared pan and bake at 350 degrees for 25 to 30 minutes. Cool completely in pan and then cut into bars. Makes 2 dozen brownies.
Candy Bar Brownies
Use your favorite candy bar in these triple chocolate brownies.
2 c granulated sugar
3/4 c butter
2 t vanilla
4 large eggs
1 1/2 c flour
1/4 t salt
1/2 t baking powder
1/3 c cocoa
4 (2.07-oz)chocolate-coated nougat candy bars, coarsely chopped
(Milky Way or Snickers are good)
3 (1.55-oz) milk chocolate bars, chopped
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
Melt butter in a large saucepan over medium heat. Add sugar and vanilla and stir well; add eggs and beat well.
In small mixing bowl combine flour, baking powder, salt and cocoa. Stir into sugar mixture. Fold in chopped candy bars.
Spoon batter into prepared pan and sprinkle with chopped milk chocolate bars Bake at 350 degrees for 35 minutes. Cool completely and then cut into bars. Makes 2 1/2 dozen brownies.
2 c granulated sugar
3/4 c butter
2 t vanilla
4 large eggs
1 1/2 c flour
1/4 t salt
1/2 t baking powder
1/3 c cocoa
4 (2.07-oz)chocolate-coated nougat candy bars, coarsely chopped
(Milky Way or Snickers are good)
3 (1.55-oz) milk chocolate bars, chopped
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
Melt butter in a large saucepan over medium heat. Add sugar and vanilla and stir well; add eggs and beat well.
In small mixing bowl combine flour, baking powder, salt and cocoa. Stir into sugar mixture. Fold in chopped candy bars.
Spoon batter into prepared pan and sprinkle with chopped milk chocolate bars Bake at 350 degrees for 35 minutes. Cool completely and then cut into bars. Makes 2 1/2 dozen brownies.
Tuesday, December 1, 2009
Bourbon Brownies
1 c butter
4 large eggs
2 c granulated sugar
4 (1-oz) squares unsweetened chocolate squares
1 1/2 c flour
1/2 t salt
1 t peppermint extract
2 T bourbon
1 T powdered sugar
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
In heavy saucepan, combine butter and chocolate squares Cook over low heat, stirring until melted and smooth. Cool slightly. In large mixer bowl, beat eggs at medium speed for 2 minutes. Gradually add 2 cups sugar and beat well. Add chocolate mixture, flour, salt, peppermint extract and bourbon. Beat well. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely in pan. Cut into bars and sprinkle with powdered sugar. Makes 2 dozen brownies.
4 large eggs
2 c granulated sugar
4 (1-oz) squares unsweetened chocolate squares
1 1/2 c flour
1/2 t salt
1 t peppermint extract
2 T bourbon
1 T powdered sugar
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
In heavy saucepan, combine butter and chocolate squares Cook over low heat, stirring until melted and smooth. Cool slightly. In large mixer bowl, beat eggs at medium speed for 2 minutes. Gradually add 2 cups sugar and beat well. Add chocolate mixture, flour, salt, peppermint extract and bourbon. Beat well. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely in pan. Cut into bars and sprinkle with powdered sugar. Makes 2 dozen brownies.
Graham Cracker Brownies
These rick and chewy brownies only take 5 ingredients.
1/2 c peanut butter
1 pkg (6 oz) semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 c chopped pecans, toasted
2 c chocolate graham crackers, crumbled
Preheat oven to 350 degrees. Heavily grease an 8-inch square pan and set aside.
In a medium saucepan, combine chocolate chips, peanut butter and sweetened condensed milk. Cook over medium heat, stirring constantly until chocolate chips are melted and mixture is smooth. Remove from heat and stir in graham cracker crumbs and pecans.
Press batter into prepared pan and bake at 350 degrees for 24 minutes.Cool in pan, then cut into 2-inch squares. Makes 36 brownies.
1/2 c peanut butter
1 pkg (6 oz) semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 c chopped pecans, toasted
2 c chocolate graham crackers, crumbled
Preheat oven to 350 degrees. Heavily grease an 8-inch square pan and set aside.
In a medium saucepan, combine chocolate chips, peanut butter and sweetened condensed milk. Cook over medium heat, stirring constantly until chocolate chips are melted and mixture is smooth. Remove from heat and stir in graham cracker crumbs and pecans.
Press batter into prepared pan and bake at 350 degrees for 24 minutes.Cool in pan, then cut into 2-inch squares. Makes 36 brownies.
Pecan Pie Cookies
Pecan Pie Cookies are a great holiday treat.
1 c butter, softened
1/2 c sugar
1/2 c dark corn syrup
2 large eggs, separated
t vanilla
1/4 c butter
2 1/2 c flour
1/2 c powdered sugar
3 T dark corn syrup
3/4 c finely chopped pecans
Preheat oven to 375 degrees. In medium mixer bowl, beat 1 cup butter and sugar at medium speed until light and fluffy Add 1/2 cup corn syrup and egg yolks. Beat well. Gradually add flour and vanilla. Cover and chill for 1 hour.
Melt 1/4 cup butter in a heavy saucepan over medium heat. Stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30 minutes. Shape pecan mixture by level 1/2 teaspoonfuls into 1/2-inch balls and set aside.
Shape cookie dough by level tablespoonfuls into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Beat egg whites until foamy; brush on dough balls. Chill 5 minutes.
Bake at 375 degrees for 6 minutes. Remove from oven and press pecan balls into center of each cookie. Bake 8 more minutes.Cool cookies on cookie sheets for 5 minutes. Remove to wire rack and cool. Makes
4 1/2 dozen cookies.
1 c butter, softened
1/2 c sugar
1/2 c dark corn syrup
2 large eggs, separated
t vanilla
1/4 c butter
2 1/2 c flour
1/2 c powdered sugar
3 T dark corn syrup
3/4 c finely chopped pecans
Preheat oven to 375 degrees. In medium mixer bowl, beat 1 cup butter and sugar at medium speed until light and fluffy Add 1/2 cup corn syrup and egg yolks. Beat well. Gradually add flour and vanilla. Cover and chill for 1 hour.
Melt 1/4 cup butter in a heavy saucepan over medium heat. Stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30 minutes. Shape pecan mixture by level 1/2 teaspoonfuls into 1/2-inch balls and set aside.
Shape cookie dough by level tablespoonfuls into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Beat egg whites until foamy; brush on dough balls. Chill 5 minutes.
Bake at 375 degrees for 6 minutes. Remove from oven and press pecan balls into center of each cookie. Bake 8 more minutes.Cool cookies on cookie sheets for 5 minutes. Remove to wire rack and cool. Makes
4 1/2 dozen cookies.
Peanut Butter Cookies
Using this old-fashioned recipe for peanut butter cookies you can cook up a batch in no time. It makes 6 dozen cookies.
1 c creamy peanut butter
1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
2 large eggs
2 1/2 c flour
2 t baking soda
1/4 t salt
1 vanilla
sugar
Preheat oven to 375 degrees. In a large mixer bowl, beat butter and peanut butter on medium speed until creamy; gradually add sugars and beat well. Add eggs and beat well. In medium mixing bowl, combine flour, baking soda and salt using a wire wisk. Add to sugar mixture and beat until smooth. Add vanilla. Cover and chill in refrigerator for 3 hours.
Shape dough into 1 1/4-inch balls. Place 3 inches apart on an ungreased cookie sheet. Dip a fork in additional sugar and flatten cookies in a crisscross design. Bake at 375 degrees for 7 to 8 minutes. Remove cookies to wire rack and cool.
1 c creamy peanut butter
1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
2 large eggs
2 1/2 c flour
2 t baking soda
1/4 t salt
1 vanilla
sugar
Preheat oven to 375 degrees. In a large mixer bowl, beat butter and peanut butter on medium speed until creamy; gradually add sugars and beat well. Add eggs and beat well. In medium mixing bowl, combine flour, baking soda and salt using a wire wisk. Add to sugar mixture and beat until smooth. Add vanilla. Cover and chill in refrigerator for 3 hours.
Shape dough into 1 1/4-inch balls. Place 3 inches apart on an ungreased cookie sheet. Dip a fork in additional sugar and flatten cookies in a crisscross design. Bake at 375 degrees for 7 to 8 minutes. Remove cookies to wire rack and cool.
Subscribe to:
Posts (Atom)