Munchin' at the Mosaic, Recipes from the Ancients Options

[Cleo_Serapis]

Zucchini Alla Romana

Source: Better Homes and Gardens
 
Ingredients

2   cloves garlic
2  teaspoons olive oil
4  cups sliced zucchini (4 to 5 small)
1  teaspoon dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil
1/4  teaspoon salt
  Dash pepper
2  tablespoons finely shredded Parmesan or Romano cheese
   
Directions:

1. In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.

2. Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.

[Cleo_Serapis]

Creamy Blush Potato Salad

Prep Time: 20 minutes Cooking Time: 15 minutes

Source: Ladies' Home Journal

 
Ingredients

2 1/4  pounds white potatoes, scrubbed
3  teaspoons salt, divided
2  large plum tomatoes (6 oz.), diced
3  tablespoons finely chopped onion
1/2  cup mayonnaise
2  tablespoons white balsamic or white-wine vinegar
1/2  teaspoon freshly ground pepper
5  large fresh basil leaves, thinly sliced
   
Directions:

1. Cut potatoes into 1-inch pieces. Bring potatoes, 2 teaspoons salt and enough cold water to cover by 2 inches to boil in a large saucepan. Cook 15 to 17 minutes, until fork-tender. Drain potatoes in colander. Rinse under cold running water just until cooled to room temperature. Drain again.

2. Meanwhile, cook tomatoes in a nonstick skillet over medium-high heat 3 to 4 minutes or until thick; cool.

3. Combine tomatoes, onion, mayonnaise, vinegar, remaining 1 teaspoon salt and the pepper in a food processor; puree until smooth. Transfer to a medium bowl.

4. Set aside 1 tablespoon basil strips. Add potatoes and remaining basil to dressing; toss to coat. Sprinkle top with reserved basil. Makes 6 servings.

[Cleo_Serapis]

California-Style Flank Steak

Prep Time: 10 minutes  

Source: Ladies' Home Journal

Ingredients

4  teaspoons minced garlic
1  teaspoon salt
2  (1-1/2 lbs. each) flank or top-round steaks
2  tablespoons chili powder
2  teaspoons five-spice powder
2  teaspoons salt
2  teaspoons sugar
1  teaspoon freshly ground pepper
1  teaspoon ground ginger
  Grilled onions, optional
   
Directions:

1. Chop garlic with 1 teaspon salt on board; press with side of large knife to form a paste. Divide and rub paste on both sides of steaks.

2. For the spice rub, combine chilie powder, five-spice powder, 2 teaspoons salt, sugar, pepper and ginger in a small bowl. Divide and pat onto both sides of steaks. Place steaks in a large resealable plastic storage bag and seal; marinate steaks in the refrigerator 2 hours.

3. Oil and heat grill. Grill steaks over medium-hot* heat, 9 minutes per side for medium-rare (145 degree F). Serve with grilled onions, if desired. Makes 8 servings.

*Note: To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.

One of these days, I'll add another of my OWN recipes...it's sooo much easier though to 'copy/paste'..  :lol:

[Cleo_Serapis]

Chicken and Barley Bake (a casserole recipe)

Prep Time: 15 min.
Source: Better Homes and Gardens

Ingredients

1  cup chopped onion
3/4  cup chopped carrots
3/4  cup water
1/2  cup pearl barley
1-1/2  teaspoons instant chicken bouillon granules
1/2  teaspoon poultry seasoning
1  clove garlic, minced
4   chicken thighs, skinned (1-1/2 pounds total)
2  tablespoons fresh snipped parsley
   
Directions:

In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.

Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.

Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender.

Sprinkle with parsley.

Makes 4 servings.

[Cleo_Serapis]

Ham and Cheese Macaroni (a casserole recipe)

Prep Time: 30 min.
Source: Better Homes and Gardens

Ingredients

1  cup elbow macaroni
2  cups broccoli flowerets or 1 10-ounce package frozen cut broccoli, cooked and drained
1  cup cubed fully cooked ham or turkey ham (5 ounces)
1   medium green or sweet red pepper, cut into 3/4-inch squares (1 cup)
1  cup skim milk
1  tablespoon cornstarch
1/8  teaspoon pepper
1  cup cubed American cheese (4 ounces)
3/4  cup soft bread crumbs (1 slice)
1  tablespoon margarine, melted
 
Directions:

1. Cook macaroni according to package directions; drain.

2. In a 2-quart casserole combine macaroni, broccoli, ham, and green or red pepper; set aside.

3. For sauce, in a small saucepan stir together milk, cornstarch, and pepper. Cook and stir until thickened and bubbly. Add cheese; stir until melted. Stir sauce into mixture in casserole. Combine bread crumbs and margarine; sprinkle atop mixture in casserole.

4. Bake, uncovered, in a 350 degree F oven for 30 minutes or until bubbly and bread crumbs are lightly browned.

Microwave directions: Prepare as above, except use a microwave-safe casserole and do not sprinkle bread crumbs over macaroni mixture before cooking. Micro-cook macaroni mixture, covered, on 100-percent power (high) for 5 to 8 minutes or until hot, stirring once. Top with bread crumb mixture. Cook, uncovered, on high 1 minute more.

Makes 4 servings.

[Cleo_Serapis]

Pork-Stuffed Acorn Squash (perfect for Autumn)

Prep Time: 20 min.
Source: Better Homes and Gardens

Ingredients

Nonstick spray coating
1   small acorn squash (about 1 pound total)
6-ounces lean ground pork or turkey
14  cup chopped celery
1/4  cup chopped onion
1/4  teaspoon salt
1/4  teaspoon curry powder
Dash ground cinnamon
1/2  cup unsweetened applesauce
1  slice raisin bread or whole wheat bread, cubed (3/4 cup)
   
Directions:

Spray a 2-quart square baking dish with nonstick coating.

Halve squash; discard seeds. Place squash, cut side down, in baking dish.

Bake, uncovered, in a 350 degree F. oven for 50 minutes.

Meanwhile, for stuffing, in a skillet cook pork, celery, and onion until meat is brown and vegetables are tender.

Drain off fat.

Stir in salt, curry powder, and cinnamon; cook 1 minute more.

Stir in applesauce and bread cubes.

Turn squash cut side up in dish. Place stuffing in squash halves.

Bake, uncovered, 20 minutes more. Makes 2 servings.

[Cleo_Serapis]

Cheesy Stuffed Chicken Breasts

Prep Time: 15 minutes
Cooking Time: 14 minutes
Source: Better Homes and Gardens

Ingredients

2   skinless, boneless chicken breast halves (about 4 ounces each)
Ground black pepper
2  ounces Swiss cheese, sliced, or fontina cheese, crumbled or sliced
1/2 of a  7 ounce jar (1/2 cup) roasted red sweet peppers, drained
1/2  teaspoon dried sage, crushed, or 6 fresh sage leaves
2  tablespoons all-purpose flour
1  tablespoon olive oil
1/2  cup dry white wine or chicken broth
 
Directions:

1. Place each breast half, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with flat side of a meat mallot to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted peppers, and sage in the center of each breast. Fold in sides and roll up, pressing the edges to seal. Roll in flour.

2. In an 8-inch skillet, cook chicken in hot oil over medium heat about 5 minutes, turning to brown all sides. Remove from skillet. In the same skillet, bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover; simmer for 7 to 8 minutes or until chicken is cooked through. To serve, spoon juices over chicken. Makes 2 servings.

Ingredient Note: Fontina cheese is a semisoft or firm-textured cheese, depending on its age. It's a bit like Swiss cheese but has smaller holes and a delicate flavor (older cheese may have a fuller flavor).
Dietary Exchanges: 1/2 starch,1 vegetable, 4 lean meat, 1 fat.

Nutritional facts per serving

calories: 364 , total fat: 18g , saturated fat: 7g , cholesterol: 85mg , sodium: 132mg , carbohydrate: 10g , fiber: 1g , protein: 31g

[Cleo_Serapis]

POTLUCK FAVORITES - a complete meal for gatherings

Boastful Beginnings:
Sweet-and-Sour Chicken Wings

Prep Time: 20 minutes
Source: Midwest Living

Ingredients

2-1/2  pounds chicken wings (12 to 15 wings)
1/2  cup all-purpose flour
1/4  teaspoon garlic salt
1/4  teaspoon lemon pepper seasoning
3  tablespoons cooking oil
3/4  cup sugar
1/2  cup vinegar
1/4  cup unsweetened pineapple juice
1/4  cup catsup
1  teaspoon soy sauce
 
Directions:

1. Cut off and discard wing tips from chicken wings. Cut each wing at joint to make 2 sections.

2. In a shallow dish, combine flour, garlic salt, and lemon pepper seasoning; coat chicken pieces with flour mixture.

3. Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.

4. Remove chicken from skillet and arrange pieces in a shallow baking dish.

5. In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup, and soy sauce; heat to boiling, stirring to dissolve sugar. Pour over chicken.

6. Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes.

Makes 24 to 30 pieces.

Easy Vegetable Dip

Prep Time: 15 minutes
Source: Better Homes and Gardens

Ingredients

1  cup mayonnaise or salad dressing
1  8-ounce carton dairy sour cream
6   green onions, cut into 3-inch pieces
6  sprigs fresh parsley, stems removed
1/4  teaspoon garlic powder
Assorted vegetable dippers (such as sweet red pepper, broccoli florets, cauliflowerets, or carrot sticks) and/or crackers
 
Directions:

1. In a food processor bowl or blender container combine mayonnaise, sour cream, green onions, parsley, and garlic powder. Cover and process or blend until smooth. Cover and chill for 2 to 48 hours. Serve with vegetable dippers. Makes 2-1/4 cups (eighteen 2-tablespoon servings).
To Tote: Transport dip and vegetable dippers in an insulated cooler with ice packs. Pack crackers in an airtight bag or container.

Salads:
Oriental Chicken Slaw

Prep Time: 20 minutes
Source: Better Homes and Gardens

Ingredients

1/2  cup salad oil
1/2  cup rice vinegar
1/4  cup sugar
1/4  teaspoon crushed red pepper
2  3-ounce packages chicken-flavored ramen noodles
4  cups finely chopped cooked chicken
4  cups packaged shredded cabbage with carrot (coleslaw mix)
3/4  cup sliced almonds, toasted
1/2  cup sliced green onions
 
Directions:

1. For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.

2. In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes or until just tender; drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours.

Makes 8 servings.

To Tote: Transport in an insulated cooler with ice packs.

Chinese-Style Pasta Salad

Prep Time: 25 minutes
Source: Better Homes and Gardens

Ingredients

1  16-ounce packages dried fettuccine or linguine
4  cups chopped cooked chicken*
1-1/2  cups thinly bias-sliced celery
1/2  cup sliced green onions
1/4  cup snipped fresh cilantro or parsley
1  8-ounce bottle Asian vinaigrette salad dressing
2  teaspoons sesame seeds, toasted
 
Directions:

1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings.
To Tote: Transport salad and sesame seeds in an insulated cooler with ice packs.
*Note: About 1-1/2 pounds boneless chicken breasts will yield 4 cups chopped cooked chicken; 12 ounces will yield 2 cups chopped cooked chicken.

Family-Favorite Meat Dishes:
Hearty Beef Chili

Prep Time: 20 minutes
Cooking Time: 8 hours 15 minutes
Source: Better Homes and Gardens

Ingredients

1  29-ounce can tomatoes, cut up
1  10-ounce can chopped tomatoes and green chili peppers
2  cups vegetable juice or tomato juice
1 to 2  tablespoons chili powder
1  teaspoon ground cumin
1  teaspoon dried oregano, crushed
3  cloves garlic, minced
1-1/2  pounds beef or pork stew meat, cut into 1-inch cubes
2  cups chopped onion
1-1/2  cups chopped celery
1  cup chopped green sweet pepper
2  15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)
 
Directions:

1. In a 6-quart crockery cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in the beans. If using low-heat setting, turn to high-heat setting, and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.

Makes 10 servings.

Creole Lasagna

Prep Time: 35 min.
Source: Hometown Cooking

Ingredients

8 ounces dried lasagna noodles (8)
1/2  pound smoked sausage (such as andouille), halved lengthwise and sliced
1/2  pound lean ground beef
1/2  cup chopped celery
1/4  cup chopped green sweet pepper
1/4  cup chopped onion
2   cloves garlic, minced
1-1/2  cups water
1  6-ounce can tomato paste
2  teaspoons sugar
1/2  teaspoon salt
1/4 to 1/2  teaspoon ground red pepper*
8 ounces sliced mozzarella cheese
1/3  cup finely shredded Parmesan cheese
 
Directions:

1. Lightly grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions; drain.

2. Meanwhile, in a large saucepan or Dutch oven, cook smoked sausage over medium-high heat until lightly browned, stirring frequently. Remove sausage from pan. In same saucepan, cook ground beef, celery, green pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in sausage, water, tomato paste, sugar, salt, and ground red pepper. Bring to boiling; reduce heat. Cover; simmer for 15 minutes.

3. In the prepared baking dish, arrange half of the lasagna noodles. Top with half of the meat sauce and half of the cheeses. Repeat layers with remaining noodles and remaining sauce.

4. Bake, covered, in a 350 degree F oven for 20 minutes. Uncover. Top with remaining cheeses; bake for 10 minutes more. Let stand for 10 minutes before serving.

Makes 8 servings.

*Note: If using a spicy sausage such as andouille, use the 1/4 teaspoon ground red pepper.

Select Seafood Entrees:
Manhattan Fish Chowder

Source: Better Homes and Gardens

Ingredients

3/4  pound fresh or frozen fish fillets
1  24-ounce can vegetable juice
1  11-ounce can whole kernel corn with sweet peppers
1/2  cup sliced green onion
1/4  cup chicken broth
1-1/2  teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1  teaspoon Worcestershire sauce
Several  dashes bottled hot pepper sauce
   
Directions:

1. Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan combine vegetable juice, corn, green onion, chicken broth, thyme, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Reduce heat and simmer, covered, for 8 minutes.

2. Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork, stirring once.

Makes 4 main-dish servings.

Island-Style Seafood Slaw

Source: Better Homes and Gardens

Ingredients

1  12-ounce package frozen peeled, cooked shrimp
6  cups packaged shredded cabbage with carrot (coleslaw mix)
2  medium red and/or yellow sweet peppers, cut into thin, bite-size strips
1/3  cup thinly sliced green onions
1/4  cup snipped fresh cilantro
3/4  cup light mayonnaise dressing or salad dressing
1  teaspoon finely shredded lime peel
3  tablespoons lime juice
1/4  teaspoon salt
1/8  teaspoon ground red pepper
1/4  cup honey roasted peanuts (optional)
 
Directions:

1. Thaw and rinse shrimp. In a very large bowl toss together shrimp, cabbage mix, sweet peppers, green onions, and cilantro.

2. For dressing, in a small bowl stir together mayonnaise dressing or salad dressing, lime peel, lime juice, salt, and ground red pepper. Pour dressing over salad, tossing to coat. Serve at once. Sprinkle with peanuts if desired.

Makes 4 servings.

Make-Ahead Directions: Prepare salad as directed, except cover and chill for up to 2 hours. Just before serving, stir the salad and sprinkle with peanuts.

Essential Sides:
New Potatoes and Peas

Source: Better Homes and Gardens

Ingredients

1  pound whole tiny new potatoes
2  cups shelled fresh peas or one 10-ounce package frozen peas
2  tablespoons margarine or butter
1/2  cup snipped fresh parsley
Salt and pepper
   
Directions:

1. Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan.

2. Add margarine or butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts.

Makes 6 servings.

Greek Vegetable Gratin

Prep Time: 45 minutes
Source: Ladies' Home Journal

Ingredients

1  tablespoon olive oil
2  medium onions, thinly sliced
1  large red bell pepper, thinly sliced
1/2  teaspoon salt, divided
1/2  teaspoon freshly ground black pepper, divided
1  tablespoon minced garlic
1  can (14-1/2 oz.) diced tomatoes in juice (do not drain)
2  pounds baking potatoes (4 medium)
1  pound carrots
2  large zucchini (1 lb.)
4  tablespoons freshly grated Parmesan cheese, divided
1/2  cup crumbled feta cheese, divided
3/4  cup vegetable broth
2  tablespoons chopped fresh dill
Tossed green salad, optional
 
Directions:

Heat oven to 375 degree F. Lightly grease a shallow 3-1/2- to 4-quart baking dish. For sauce, heat oil in a 12-inch skillet over medium-low heat. Add onions, bell pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; cook 10 to 15 minutes or until vegetables soften and begin to brown. Add garlic; cook 1 minute, stirring. Add tomatoes and juice and bring to a boil; reduce heat and simmer 5 minutes more. Set aside.

Cut potatoes crosswise into 1/4-inch-thick slices.
Thinly slice carrots on the diagonal.
Cut zucchini lengthwise into 1/4-inch-thick slices.

Arrange one third of the potato and carrot slices in the bottom of prepared dish. Sprinkle with 1 tablespoon of the Parmesan cheese.

Arrange half of the zucchini slices over potatoes. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper.

Spread one third of the sauce (1 cup) over zucchini. Sprinkle with 1/4 cup of the feta cheese. Repeat.

Arrange remaining potatoes and carrots on top, spread with remaining sauce. Pour broth over vegetables, then sprinkle with remaining 2 tablespoons Parmesan.

Cover dish with greased foil. Bake 40 minutes. Uncover and bake 50 to 60 minutes more or until potatoes are tender and a small knife inserted in center of dish comes out easily. Let gratin stand 15 minutes before serving.

Serve with tossed green salad, if desired.
Makes 6 servings.

Most-Requested Desserts:
Oatmeal Cake

Prep Time: 45 minutes
Bake: 40 minutes
Source: Better Homes and Gardens

Ingredients

1-1/4  cups boiling water
1  cup rolled oats
2  cups all-purpose flour
2  teaspoons baking powder
3/4  teaspoon ground cinnamon
1/2  teaspoon baking soda
1/2  teaspoon salt
1/4  teaspoon ground nutmeg
1/2  cup butter, softened
3/4  cup granulated sugar
1/2  cup packed brown sugar
1  teaspoon vanilla
2   eggs
1/4  cup butter
2  tablespoons half-and-half, light cream, or milk
1/2  cup packed brown sugar
3/4  cup chopped pecans or walnuts
1/3  cup flaked coconut
   
Directions:

1. Grease and lightly flour a 9-inch springform pan; set aside. Pour boiling water over oats. Stir until combined; let stand 20 minutes. Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.

2. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add granulated sugar, the first 1/2 cup brown sugar, and vanilla; beat until combined. Add eggs, one at a time, beating well after each. Add flour mixture and oatmeal mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.

3. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove side of pan; cool on wire rack for at least 1 hour more. Transfer cake to a baking sheet.

4. Meanwhile, in a medium saucepan combine the 1/4 cup butter and the half-and-half. Cook and stir until butter melts. Add the remaining 1/2 cup brown sugar; stir until sugar dissolves. Remove from heat. Stir in pecans or walnuts and coconut. Spread over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.

Makes 12 servings.

Dark Fudgy Brownies

Prep Time: 20 minutes
Source: Ladies' Home Journal

Ingredients

1/2  teaspoon instant coffee powder
1-1/4  teaspoons hot water
1-2/3  cups confectioners' sugar
2/3  cup all-purpose flour
1/4  cup unsweetened cocoa
3/4  teaspoon baking powder
Pinch salt
1-1/2  ounces unsweetened chocolate squares, chopped
2  tablespoons plus 2 teaspoons vegetable oil
1  teaspoon unsalted butter or margarine
2  tablespoons light corn syrup
2  teaspoons vanilla extract
2  large egg whites
Vegetable cooking spray
 
Directions:

1. Heat oven to 350 degree F. Line 8-inch square baking pan with foil. Coat with vegetable cooking spray.

2. Combine water and coffee in small cup, stirring to dissolve coffee. Sift sugar, flour, cocoa, baking powder, and salt in medium bowl. Combine chocolate, oil, and butter in medium saucepan; cook, stirring, over very low heat just until melted and smooth. Remove from heat and stir in corn syrup, vanilla, and dissolved coffee. Stir in egg whites. Add dry ingredients and mix just until blended. Spread evenly in prepared pan.

3. Bake 21 to 25 minutes or until top is almost firm. Cool on wire rack 15 minutes. Lift brownies and foil from pan and cool completely on wire rack. Peel off foil. Cut into 12 bars.

Makes 1 dozen.

Blueberry Crisp

Prep Time: 15 minutes
Source: Ladies' Home Journal

Ingredients

5  cups blueberries, washed and sorted
1/4  cup plus 3 tablespoons all-purpose flour, divided
1/4  cup granulated sugar
1  cup oats, uncooked
1/3  cup firmly packed brown sugar
1/2  teaspoon cinnamon
1/4  cup butter
1/2  cup chopped walnuts
Creme fraiche or sweetened whipped cream, optional
 
Directions:

Heat oven to 375 degree F. Place blueberries in a 9-1/2-inch pie dish or a 9-inch square baking pan and stir in 3 tablespoons flour and granulated sugar.

In a medium bowl, combine the oats, remaining flour, brown sugar, and cinnamon.

Cut in the butter until the mixture resembles coarse crumbs.

Stir in the nuts.

Sprinkle topping evenly over the blueberries and bake 40 to 45 minutes, covering top with foil halfway through.

Serve warm with creme fraiche or whipped cream, if desired.

Makes 8 servings.

[Cleo_Serapis]

Gingerbread Scones
Source: Better Homes and Gardens

Ingredients

2  cups all-purpose flour
3  tablespoons brown sugar
2  teaspoons baking powder
1  teaspoon ground ginger
1/2  teaspoon baking soda
1/2  teaspoon salt
1/2  teaspoon ground cinnamon
1/4  cup butter or margarine
1   beaten egg yolk
1/3  cup molasses
1/4  cup milk
1   slightly beaten egg white
Coarse sugar (optional)
1  recipe Nutmeg Whipped Cream (optional)
   
Directions:

1. In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Make a well in the center.

2. In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With fork, stir until combined (mixture may seem dry).

3. Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired.

4. Bake in a 400 degree F oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired. Makes 8 scones.

Nutmeg Whipped Cream:
In a chilled small mixer bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, 1/4 teaspoon finely shredded orange peel, 1/4 teaspoon vanilla, and 1/8 teaspoon ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup.

Make-Ahead Tip: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 1 month. Up to 2 hours ahead, prepare Nutmeg Whipped Cream; cover and chill. To serve, place frozen, foil-wraped scones in a 300 degree F oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes, if thawed).

[Cleo_Serapis]

Basic Buttery Biscuits
Source: Better Homes and Gardens

Ingredients

1  cup all-purpose flour
1-1/2  teaspoons baking powder
1-1/2  teaspoon  sugar
1/4  teaspoon cream of tartar
1/8  teaspoon salt
1/4  cup butter or margarine
1/3  cup half-and-half, light cream, or milk
 
Directions:

1. In a medium mixing bowl stir together the flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the half-and-half, light cream, or milk all at once. Using a fork, stir just until moistened.

2. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter into flour between cuts.

3. Place biscuits on an ungreased baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until the biscuits are golden brown. Remove the biscuits from the baking sheet and serve hot. Makes 5 to 6 biscuits.

Jam-Filled Biscuits: Prepare Basic Buttery Biscuits as directed above, except make an indentation in the center of each biscuit with your thumb. Spoon 1 teaspoon apricot, strawberry, or cherry jam or preserves ( 2 tablespoons total) into each indentation. Bake as directed.

Menu Idea: Serve bowls of vegetable beef soup and glasses of milk for a tummy-warming meal.

[Guest__*]

Deep Dish Ham and Pineapple Pizza Pie

Go to Waldmart.

Buy a Chicago Town Ham and Pineapple pizza.

Take it home

Microwave for 3 minutes on full power.  

Leave to cool for 2 minutes.  
 
I've never yet failed with this recipe.

For twice as good, buy two.

Yummy  

Tom


.

[Cleo_Serapis]

LOL Tom!

Sounds delish!  :reindeer:

[Guest_Dove_*]

something chocolaty that my beau made for thanksgiving.

source: Easy Everyday Cooking

Chocolate Turtle Cheesecake

Prep time: 30 min.
Cooking time: 5 min.

Ingredients-serves 12

1 (7 oz.) package caramels
1/4 cup evaporated milk
3/4 cup chooped pecans, divided
(nut are easier to chop when heated for 2 minutes in microwave or in the oven for 5 min. at 350 degrees)

1 (9 in.) chocolate crumb piecrust
(money saver tip: create a homemade crust with chocolate sandwich cookies. mix 1 1/2 cups cookie crumbs with 3 tablespoons melted butter.  Press into 9 inch pie plate. Bake at 350 degrees for 6 to 8 min.)

2 (3 oz.) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz) package chocolate instant pudding mix
1/2 cup fudge topping
(put it in a resealable plastic bag, snip off a corner of the bag, then pipethe topping over the pudding layer)

Directions:

1. Heat caramels and evaporated milk in a heavy saucepan, over medium-low heat, stirring until smooth for about 5 min. Stir in 1/2 cup chopped pecans. Pour into pie crust.

2. Process cream cheese, sour cream and milk in blender until smooth. Add pudding mix, and blend for another 30 sec.

3. Pour pudding mixtured over caramel layer. Chill, loosely covered, until set which is about 15 min.

4.  Drizzle fudge toping over puding layer in a decorative pattern. Sprinkle top fo cake with remaining pecans. Chill, loosely covered, until serving time.


For your sweet tooth!

[Cleo_Serapis]

YUMMY Dove!

Thanks for adding some sweetness to this thread!  :lovie:  :dance:

[Cleo_Serapis]

I recently signed up for The Food Network's "12 Days of Cookies" newsletter.  I will share these recipes with all. They look and sound delish!  

Day One Wednesday, December 3, 2003

Almond Snowball Cookies
From Food Network Kitchens

Recipe Summary
Prep Time: 20 minutes  Cook Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes  Yield: about 30 cookies
3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Cleo_Serapis]

12 Days of Cookies:

Day Two ~ Thursday, December 4, 2003

Southern Tea Cakes
Recipe courtesy Paula Deen, The Lady and Sons Savannah Country Cookbook, Random House, 1998

Recipe Summary
Prep Time: 20 minutes  Cook Time: 12 minutes
Yield: 6 to 8 dozen cookies    
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla

Preheat oven to 350 degrees F.
In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4 inch thick. Cut dough into desired shapes and bake on a slightly greased sheet pan for 10 to 12 minutes.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Cleo_Serapis]

12 Days of Cookies

Day Three ~ Friday, December 5, 2003

Chocolate Thumbprint Cookies
Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003

Recipe Summary
Prep Time: 25 minutes  Cook Time: 30 minutes
Yield: about 48 cookies    
1 (16-ounce) container dark chocolate frosting
1/2 stick butter, room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
1 cup very finely ground almonds
48 chocolate kisses, unwrapped

Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract. Place almonds in a pie pan or other shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds to coat. Place balls on cookie sheet. Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses. Refrigerate for 30 minutes, or until cold.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Cleo_Serapis]

12 Days of Cookies:

Day Four: Monday, December 8, 2003

Platinum Blondies
Recipe courtesy Al Roker, Al Roker's Hassle-Free Holiday Cookbook, Scribner, 2003


Recipe Summary
Prep Time: 20 minutes  Cook Time: 30 minutes
Inactive Prep Time: 1 hour  Yield: 16 (2-inch) squares
3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Position a rack in the center of the oven and preheat the oven to 325 degrees F.
Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.

Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).


Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Cleo_Serapis]

12 Days of Cookies

Day Five  ~ Tuesday, December 9, 2003

Paula's Loaded Oatmeal Cookies
Recipe courtesy Paula Deen, The Lady and Sons Just Desserts, Simon and Schuster, 2002


Recipe Summary
Prep Time: 30 minutes  Cook Time: 45 minutes
Yield: 5 dozen cookies    
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.
Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet and bake for 12 to 15 minutes.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Cleo_Serapis]

12 Days of Cookies

Day Six  ~ Wednesday, December 10, 2003

Thimble Cookies
Recipe courtesy Gale Gand, Gale Gand's Just A Bite by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2001


Recipe Summary
Prep Time: 25 minutes  Cook Time: 10 minutes
Inactive Prep Time: 2 hours  Yield: 120 to 150 cookies
8 ounces (2 sticks) cool unsalted butter, cut into pieces
1/2 cup sugar
2 egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon baking powder
2 1/4 cups all-purpose flour
Colored sugars of your choice

Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
When you're ready to bake, heat the oven to 350 degrees F.

On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).

Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.

Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.


Copyright © 2003 Television Food Network, G.P., All Rights Reserved