Q: holiday recipes?
What are some really great & easy holiday recipes and how can i make them?

A: For a simple, and quick recipe, try using ingredients that are pre-made! Such as cake mixes. You can add ingredients, such as fruits and candies, to give it a little more flavor. Here is a simple recipe that is delicious:

INGREDIENTS
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
8 ounces sour cream
8 (1 ounce) squares German sweet chocolate, grated
1 cup semisweet chocolate chips

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch cake pan.
2.Mix all ingredients and pour into prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 55 minutes.
YOU DON’T EVEN NEED TO FROST IT!

Q: Holiday Recipes?
What is your favorite holiday drink (non acholic) or food? What is the recipe?

A: Non alcoholic drink is gingerale or cranberry juice with lime

Q: Holiday recipes?
Anybody have any interesting recipes for the holidays? I’m on the lookout for gift foods and entertaining ideas. Thanks
to Jessified: Thanks! These recipes look great! I can’t wait to try the peanut brittle. I’ve never made it before.
to Lulupooh and Raynelley: Thanks a bunch! I should have done this a long time ago. What great ideas! I’m starting a notebook!
To Sugarcandice: Thanks! I think I’ll make these to take to work. Yum!

To Robert: Holy Cow what a great site! I’ve added it to my favorites list. Thanks

A: German chocolate fudge!!!

INGREDIENTS
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans
DIRECTIONS
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
Spread into buttered 10×15 inch pan. Let stand until firm; cut into squares.

Peanut Brittle!! (easy to make..great gift!!)

INGREDIENTS
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
DIRECTIONS
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil, sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

Q: What are some Chinese/Japanese holiday recipes?
I’d like to bring some culture into my Christmas this year.
What are some different holiday foods common in eastern Asia?

A link to a recipe site would be fantastic.

A: Careful Matt, someone will write some smart alec comment about cream of “sum yun guy” here! I love the Benihanna sight for great recipies. Their food rocks!! Happy Holidays!

Q: What are some great holiday cookie recipes that can be made quickly?
What are some great holiday cookie recipes that can be made quickly?
Cookie rolls? Freeze-ahead recipes? Holiday time is something we never have enough of, so all time-saving recipes are welcome!

A: Well, here are a few traditional recipes that I am used to using for Christmas for anything from dessert, snacks, or gifts! These are great and they are very easy to make!

Sortbread with White Chocolate and Raspberries

Shortbreads:
2 cups (280 grams) all-purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Filling:
1/4 – 1/2 cup of raspberry jam
2 ounces (60 grams) white chocolate, grated
Homemade Raspberry Jam:
Raspberry Preserves:
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
a few drops of fresh lemon juice

Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 – 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small ‘window or cut out’ in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners’ (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 – 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners’ sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies
You can store the unassembled cookies for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

Gingerbread Men:

3 cups (420 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 – 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.

I hope this helps and happy baking!

Q: What are some good Christmas/Holiday Recipes (NOT COOKIES!)?
What are some yummy holiday desserts that are NOT cookies, we already make cookies, and want to make some different type of dessert for christmas dinner. If you could, would you please put in a link from where you got the recipe? Or just type it out if you got it from a recipe book? Thanks!!
Do not say “Do a web Search” I did and there wasn’t crap.

A: Fabulous Baklava

Rated: 5 out of 5 by 793 members Yields: 18 servings

“A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.”

INGREDIENTS:
1 (16 ounce) package phyllo
dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon 1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

DIRECTIONS:
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Mom’s Best Peanut Brittle

Rated: 5 out of 5 by 304 members
Yields: 16 servings

“This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.”

INGREDIENTS:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water 1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

DIRECTIONS:
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

Q: tried and true or kitchen tested/approved low carb holiday recipes as well as everyday recipes?
I am looking for recipes that are low carb and really really yummy. Holiday (Christmas and Thanksgiving) as well as everyday recipes. The more the merrier please. Thank you! =)) I have been diagnosed with PCOS (Polycystic Ovary Syndrome) and have to eat low carb for the rest of my life basically. Your support would be greatly appreciative!

A: I don’t cook much but many recipes abound. 3 low carb recipe sites listed below. Adapt what you’ve always eaten first (I bet someone has a recipe for it or low carb version) and then start exploring. Below are recipes for pumpkin soup (you could substitute turkey for the sausage or half & half) & pumpkin faux tapioca. I HIGHLY suggest you invest in a rotisserie for an awesome turkey. I got my first one used for less than $40 including shipping from ebay, it will do an 18# turkey. I loved it so much that I bought the professional model that will do several chickens or a 22# turkey at once. I eat turkey year around though.

Jicama, cucumber, celery & radish marinated in sesame oil & hot pepper flakes with rice wine vinegar & artificial sweetener. Make a stir fry with Bok Choy, bean sprouts, bamboo shoots, celery, mushrooms, shirataki noodles & your fav meats. I love eggs and could eat deviled eggs every day. You can smother omelets & meats with mushrooms & peppers & cheese. Meatzza – Meatloaf with pizza toppings (pepperoni, mushrooms, peppers, mozzarella) I prefer very thin sausage patties fried crispy with pizza toppings. Pork rinds & celery sticks are great crunch and can be eaten with dips (avocado/mayo/cayenne is my fav) & tuna/chicken/turkey/egg salads. I love love love my rotisserie and it makes the meats extra tasty. I cook a turkey every couple of months and make soup with the bones (add vinegar to leach minerals) and turkey salads. I’ll cube up some turkey meat mix in a couple of raw eggs add cheese (and broccoli after induction) with cayenne powder & nuke a couple of minutes for nearly instant meal. Flax seed should be eaten 2T daily even in induction.

Ground flax seed (2-3 Tbsp) 1/4 cup of water, cinnamon, artificial sweetener, mix in a raw egg – let sit 10 min to absorb liquid, put some cream cheese in the middle and nuke for 1.5 min. for hot cereal or 2 min. for more of a muffin type thing. Great low carb, high fiber treat.

After the 2 week induction, you add 5 grams of carbs per day every week and add a much greater variety of non starchy vegetables. Change your mindset – eat what you like to eat, just adapt it to low carb -
replace bread with lettuce
replace pasta with cabbage
replace rice with cauliflower
replace potatoes with brocolli
I eat all my favorite Chinese, Italian, even Mexican foods with low carb foods. Cabbage makes an excellent pasta substitute (for me) Make a lasagna with blanched cabbage leaves & thinly fried eggplant instead of noodles. Sugar free pasta sauce over fried cabbage. My fav is chicken cacciatore, I add greens & flaxseed or chia seed for body and also add pizza toppings – pepperoni, mushrooms, lots of mozzarrella. Alfredo sauce is also low carb.

I don’t cook often. I usually make huge batches of food & freeze most of it. I cook meats 20-30# at a time (for just me) I have gone into the forums for recipes (especially when I first started low carb) I was shocked that fried “rice” made with grated cauliflower tasted just like it’s name sake. Shirataki noodles are traditional in Japanese sukiyaki and low carb. I’ve heard faux mashed “taters” made with cauliflower & cream cheese can fool non low carbers. “potato” salad using cauliflower instead.

Chia seeds sound so expensive but 1# will make 10# food – Amazon.com has couple lbs. for $16 shipped to you. I buy mine in bulk – 24# for $6# with free shipping at getchia.com

I also order off Amazon – Lowrey’s Pork Rinds 18 for $15 – they pop like popcorn and are portion controlled.

Faux tapioca – 2 cups of water, 5 scoops of low carb whey protein powder, stir together & add cup of chia seeds, after they have started to absorb the water, add in 2 cans of coconut milk (or cream and added water during induction) & artificial sweetener if you like and mix it all in. Can be eaten after an hour but will be better tomorrow. Cream a pkg. of cream cheese into a can of pumpkin and add to the faux tapioca for an even more nutritious pumpkin pie pudding.

(berries are lowest glycemic) Cheesecake – strawberry ice cream (frozen berries, cream, a stick blender) – pork rinds great crunch – i eat lots of fish for snack (fish “steaks” or mackerel in tins are favs)- avocado/mayo/cayenne dip – olives

Pumpkin soup
* 1 (12 ounce) package Jimmy Dean sausage
* 1/2 cup onion, minced
* 1 garlic clove, minced
* 1 tablespoon italian seasoning
* 1-2 cup fresh mushrooms, chopped
* 1 (15 ounce) can pumpkin
* 4 cups chicken broth
* 1/2 cup heavy cream
* 1/2 cup water

Directions
1.Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
2. Add pumpkin to this mixture and mix well.
3.Then stir in the broth and mix well.
4. Simmer 20-30 minutes.
5. Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Q: Favorite Family Holiday Recipes?
I just got married this past year and so I’ve been wanting to try out different holiday recipes so that I can discover what will become our own yearly tradition…I’ve been copying tons of recipes online but you never know how good they’ll be, so if you all will contribute your favorite recipes you always just HAVE to have during the holidays I would appreciate it! I’m mainly looking for desserts but other dishes are welcome as well. thanks

A: These are my favorite Holiday Recipes.

7-layer bar cookies…
These are YUMMY!!!!
1/2 c. butter or margarine
1 c. graham cracker crumbs
6 oz. chocolate chips
6 oz. butterscotch chips
1 1/3 c. flaked coconut
1/2 c walnuts
1 can sweetened condensed milk
Melt butter in 13×9′ pan. Sprinkle crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350′ for 30 minutes. Cool. Cut into bars.

YUMMY PUMPKIN CAKE
2- 15 oz. cans of pumpkin
1- 12 oz. can evaporated milk
2 tsp. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp. nutmeg
1 cup melted butter
1 cup nuts
Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13″x9″x2″ pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350′ for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.)

Easy Oreo Truffles
1 pkg -18oz Oreo chocolate sandwich cookies, divided
1pkg (8oz cream cheese, softened
2 pkg ( 8oz each) Baker’s semi sweet baking
chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (I use a blender or you can put them in a resealable plastic bag and use a rolling pin to crush them.)
Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper- covered baking sheet.
Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour.
Store covered in refrigerator. Makes approx 40-50 truffles
You will have some leftover cookie crumbs. I just put them in a freezer bag and put them in the freezer. We like to use the crumbs with ice cream.
For easy dipping, place truffle ball in melted chocolate to coat; Lift truffle from chocolate using two forks (this will allow extra chocolate to run off) before placing on wax paper

These are so delicious and they make ALOT.
Christmas Crispies
Ingredients:
1- 6 oz. pkg. semi sweet butterscotch pieces
1/2 c. peanut butter
5 cups of Rice Crispie cereal ( i use a generic brand)
Stir the 6 oz. pkg of butterscotch bits and the peanut butter in a pan, over low heat, until the butterscotch melts. Then pour mixture over the cereal and stir together gently. Drop by teaspoons onto wax paper. Chill for two hours or over night.

Q: Anyone have any good holiday recipes to share?
I want to do some baking for gifts and need some good recipes. Any ideas or recipes are welcomed. Thanks!

A: Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Old-Fashioned Sugar Cookies
Prep: 20 minutes
Chill: 3 hours
Bake: 10 minutes per batch

Ingredients
1-1/4 cups shortening
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
4-1/2 cups all-purpose flour
1 cup buttermilk or sour milk
Granulated sugar, fine sanding sugar, coarse sugar, or colored decorating sugar

Directions
1. Beat shortening in a large bowl with an electric mixer for 30 seconds. Add the 2 cups sugar, baking powder, baking soda, nutmeg, and salt; beat until combined. Beat in eggs, vanilla, and lemon extract till combined. Alternately add flour and buttermilk to shortening mixture, beating until combined. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

2. Heat oven to 375 degrees F. Roll dough on a floured surface until 1/2 inch thick. Cut into rounds with a 2-1/2-inch cookie cutter. Place rounds 2-1/2 inches part on an ungreased cookie sheet. Sprinkle with additional sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to wire racks and cool. Makes 32.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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Spritz are a butter sugar cookie usually made using a cookie press to get many different shapes.

Spritz Blossoms
about 7 dozen cookies
Prep: 40 minutes
Bake: 7 minutes/batch

Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees

Directions
1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.

2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to
9 minutes or until edges are lightly browned. Transfer to wire rack to cool.

3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3�4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60 Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate – Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy (and I know how you gals like ‘fluffy’). Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan – I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Q: Does anyone have any quick and easy holiday recipes?
My inlaws are coming for Christmas dinner. I have a 9 month old so don’t have a lot of time to prepare dinner. I can follow a recipe just fine but am not a great cook without one. Could anyone suggest some good recipes for dinner. We have the turkey planned out, but nothing else so far. We don’t need sweets as they are taken care of. Thanks so much!

A: Fresh green beans with buttered almonds. (veg. side dish).

This is how you will get PERFECT green beans:

Melt 1/2 stick butter in a large frypan. Put in 1/2 cup sliced almonds. Saute a minute, until nuts begin to lightly brown. REMOVE FROM HEAT IMMEDIATELY.

Boil 4 qts salted water.
Drop in fresh, trimmed green beans.
Boil 4 MINUTES! No more.

Toss green beans in buttered almonds, and add a little more salt.

Q: What are some really good vegetarian/ vegan holiday recipes?
Every year, my family contributes to a holiday potluck at christmas and thanksgiving, and even at easter. i would like to make some really good food vegetarian/ vegan food for my family. Any suggestions?

A: i think they would like the celebration roast with gravy.
the apple potato dumplings that come with the tofurkey feast.
sorry its the one day of the year that i don’t want to cook anything from scratch

ricardo–can i find your video on youtube or google?

Q: Best holiday recipes you have ever eaten in your entire life?
My brother and I are baking stuff for Christmas and we were wondering if anyone has some really awesome recipes for us.
Easy 10 points for the best tasting dish!!!!!!!!!
Just desserts, please, I don’t need to know how to make honey smoked ham yet.

A: Grandma’s Waffle Iron Cookies are a holiday favorite in my family. One note, a Belgian waffle irons (the kind that makes the really big holes in waffles) don’t work for this recipe, you need a standard waffle iron.

Ingredients for cookies
4 squares semi-sweet bakers chocolate
2 sticks plus 2 tbsp margarine
1 1/2 c sugar
4 eggs
2 c flour
1/2 tsp salt

Ingredients for frosting
1/4 c margarine
1/3 c milk
1 tsp vanilla
2 squares semi-sweet bakers chocolate
2 1/2 c powdered sugar
M&Ms for decoration – we usually put two green and one red on each cookie to kind of look like holly.

Directions for cookies
Melt chocolate and margarine together in a small pan, stirring continuously. In a bowl combine sugar and eggs and mix bowl. Add chocolate mixture and stir well. Add flour and salt and stir well. Cook in waffle iron at medium low/light waffle setting. If the waffle iron does not have settings you will have to keep unplugging iron to control heat. Cook for 1 1/2 to 2 minutes, the cookies should easily lift out with fork. Place on cooling rack or on paper towels to cool.

Directions for frosting
Combine margarine, milk, and chocolate in a pan and melt stirring continuously. Remove from heat, add powdered sugar and vanilla and mix well. Frost cookies right away before frosting gets to thick, topping with M&Ms as you go.

Q: What are some good recipes for a holiday dessert for a luncheon at work?
My company is doing a holiday luncheon next wednesday and i’m looking for a great holiday dessert recipe to bring in! Any ideas?

A: How about some christmas cookies;)
Delcious Recipe Follows:

Ingredients

* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cardamom
* 1/4 teaspoon fine salt
* 1 cup unsalted butter, (2 sticks), at room temperature
* 1 cup confectioners’ sugar
* 1 large egg, room temperature
* 1 tablespoon pure vanilla extract
* 1 teaspoon finely grated lemon zest
* Colored sanding sugars or chopped toasted pecans

Directions

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners’ sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Q: Recipes…..what is your favorite holiday recipes?
What is your favorite holiday get together recipes? I am trying to find new ideas to spice up the Holiday’s. Thanks.

A: I am always asked to make and bring my homemade Irish Creme Fudge. I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.

Irish Crème Fudge

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan – preferably enameled cast iron – melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

My sweet potato casserole is from Colonial Williamsburg and it is something else that I am always asked to make and bring along with my grandmother’s jello salad.

Kings Arms Tavern Sweet Potatoes

3-pounds sweet potatoes
¾-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
½-teaspoon nutmeg
¼-teaspoon salt
1-cup milk

Preheat oven to 400º
Grease 1½ quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.

Stir in all the remaining ingredients except 2 tablespoons of sugar.

Turn the mixture in to prepared casserole and sprinkle with remaining sugar.

Bake at 400º for 30 minutes.

PUMPKIN can be substituted for the sweet potatoes and it comes out well.

**************************************…
Lime Jell-O Mold

1 large box Lime Jell-O
8 ounces Cream Cheese – room temperature
1 can Crushed Pineapple – chilled
1 16 ounce container of Cool Whip or fresh whipped cream

Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.

&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

In the winter I like to serve fruit salsas and chips around the holidays. Fruit salsas and chips are light and they look pretty with all the different colors combined.

Mango Salsa
2 cups

Ingredients
1-1/2 cups chopped, peeled mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 jalapeno chile pepper, seeded and finely chopped
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
1. Combine all ingredients in medium bowl. Makes 2 cups.

***************************************************************

Savory Strawberry Salsa

Ingredients
2 cups strawberries, coarsely chopped
1 cup avocado, seeded, peeled, chopped
1/2 cup cucumber, coarsely choppes, seeded
2 tablespoons honey
1 teaspoon lime peel, finely shredded
2 tablespoons lime juice
1 to 2 tablespoons jalapeno chile pepper, seeded, finely chopped
1/4 teaspoon black pepper, coarsely cracked

Directions
1. In a medium bowl, combine ingredients. Cover and chill for 2 to 24 hours. Makes 12 (1/4 cup servings).

**********************************************************************

Orange-Pineapple Salsa Prep: 20 minutes
Marinate: 8 hours

Ingredients
2-1/2 teaspoons finely shredded orange peel
2 oranges, peeled, sectioned, and coarsely chopped
1 cup chopped fresh pineapple or canned crushed pineapple, drained
2 tablespoons snipped fresh cilantro
1 tablespoon finely chopped shallot
1 fresh jalapeno chile pepper, seeded and finely chopped

Directions

Meanwhile, for salsa, in a small bowl stir together orange peel, the orange, pineapple, cilantro, shallot, and jalapeno pepper. Cover and chill until ready to serve or up to 24 hours.

*********************************************************************

Fruit Salsa
Start to Finish: 25 minutes

Ingredients
2 kiwi fruits, peeled and chopped
2 mangoes, seeded, peeled, and chopped (2 cups)
2 cups chopped fresh strawberries
1 small fresh jalapeno chile pepper, seeded and finely chopped (about 1 Tbsp.)*
1/4 cup snipped fresh mint
2 Tbsp. lime juice
2 Tbsp. honey
1/2 cup fresh raspberries
8 1-inch slices quartered watermelon
1 pint lemon or lime sorbet or sherbet

Directions
1. In a large bowl combine kiwi fruits, mangoes, strawberries, jalapeno pepper, mint, lime juice, and honey. Gently stir in raspberries. Serve immediately or cover and chill up to 4 hours. Serve over watermelon quarters with sorbet. Makes 8 servings.

*Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.

Q: holiday recipes from Austria. However not for christmas or easter i need a different holiday with diff recipes
Please tell me some holidays from austria except christmas and easter…..and please tell me some recipes that go with them

A: sammy — why would you not want to reckonise the birth and death of Jesus Christ.

Q: Thanksgiving recipes?
My husband will be home a few days before Thanksgiving after doing a 15 month deployment to Iraq and we are having all of our family over, they will be traveling over 2,400 miles to get here and I want to make this a very special Thanksgiving so Im starting to plan now. Im going to make all the tradiontal food..turkey, mashed potatoes, yams, cranberry sauce, pumpkin pie etc. What else would be good..I was thinking of bread pudding? There will be 16 people eating and they cant bring a dish due to the fact they are flying, plus i love cooking so any ideas or recipes would be greatly appreciated!!!

A: I always make lots of appetizers when family comes. I know when I put out a relish tray with olives, pickles, stuffed celery(with pimento cheese and some with peanut butter), pickled veggies they go fast. I also always have chips and dips. When family comes that far there’s gonna be a lot of munching and talking.

As for dinner, we always do the turkey, gravy, rolls, sweet potatoes (with marshmallows and some baked with just butter like a baked potato as some people don’t like the sweet version), green beans, broccoli, salad, fruit cocktail, dressing, potato salad, and sometimes gumbo and french bread too along with whatever stuff people bring. But every family has different faves.

Now we add tamales to our get togethers as we have new family members that enjoy them. It is a matter of blending all the family faves together. I would give each member a call and just talk to them about their favorite holiday moments and foods. Then I would compile a list of one item from each person and if needed call them and get the recipe. This way, everyone has something they enjoy.

Q: Thanksgiving Recipes?
All I need is the essential Thanksgiving Recipes. You don’t need to tell me anything except for the names of the vital recipes. Easy Points!!

A: Go to your local grocery store near the aluminium pans and such they have for Thanksgiving you will find free recipe book pamplets… (If you can not locate them there ask in either the meat department or at the courtesy desk)

I make

Turkey
Stuffing
Mashed Potatoes
Green Bean Casserole
Yams
Gravy
Rolls
Cranberry Sauce (Whole Berry and Jelly)
Pumpkin Pie
Dutch Apple Pie
For the pies I have whipped topping, ground cinnamon and ground nutmeg people can put on top if they want it…

Q: thanksgiving recipes?
I need some new ideas for thanksgiving….thanks =]

A: BACKSTREET BOYS ARE LOVE LOVE LOVE LOVE LOVE!!!!

Q: Does anyone have good apple pie recipes or other good Thanksgiving recipes?
Can someone give me a good apple pie recipe using frozen pie crust, or another easy Thanksgiving dessert recipe? Websites with tried-and-true recipes are fine, if you include a link. Please help me. Low fat stuff is also good. Thanks!
Please note, FROZEN CRUST!

A: PERFECT APPLE PIE

PASTRY:

3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance

FILLING:

10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening

Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly.

Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don’t have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

Bake about 45 minutes, or until crust is golden brown.

I’ve found that freshly grated ginger much improves the flavor over the ground type in this recipe.

Q: Does anyone have any good vegan thanksgiving recipes?
I’m a vegetarian going vegan and I want this thanksgiving to be strictly vegan. I am the only one in my family that is vegetarian so I don’t have any help with my menu. I also want to introduce some of my vegan foods to them, they squirm already when I ask if they want to try anything of mine. So if anyone has any good recipes for a vegan thanksgiving please send them my way.

A: good luck!!! finding a vegan turkey

Q: Does anyone have good Thanksgiving recipes they can lend to me?
I’m 19 and my family’s been really indifferent towards holidays for a couple of years now. They resort to buying store-cooked turkey and other Thanksgiving foods, and I’m not a fan of doing that. I want to cook Thanksgiving dinner myself this year (for the first time). What foods does your family like, and what are the recipes for them? I’m making the following for sure:
-turkey
-mashed potatoes
-macaroni and cheese
-vegetables
What else would be good? Please help! I want to impress my family.
-

A: How about recipes that would replicate the First Thanksgiving? See

http://www.xomba.com/american_thanksgiving_traditions_0

Q: Excellent Thanksgiving recipes?
I need a very good recipe to bring to my family thanksgiving dinner this year. I’m asked to bring a side, appetizer, or desert. If you have any great recipes that many people would like (that wouldn’t cost to much and isn’t exteremely difficult to make) I want to know them! THANKS.

A: No Bake Pumpkin Pie is my favorite. It is slightly modified from the original recipe (from Jello, I think), but everyone always loves to eat this easy-to-make pie.

Layered No-Bake pumpkin pie
4 oz. regular or low-fat cream cheese, softened
1 tbsp. sugar
1 tbsp. milk or half and half
1 (6 oz.) graham cracker crust pie crust
1 c. cold milk
2 pkgs. vanilla INSTANT (not cook&serve) pudding and pie filling (4 serving size)
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. nutmeg
whipped topping (Cool Whip or whipped cream)

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick). Stir in pumpkin and spices with wire whisk. Put on top of layer or cream cheese in pie shell. Let this set for at least 4 hours, preferably overnight. Serve with whipped cream on top. Yield: 8 servings.

Good luck!

Q: Any delicious Thanksgiving recipes out there?
Thanksgiving is coming soon so I would love to write down a few recipes that sound good. If you have one, or a few that your family enjoys, feel free to answer!

A: Here are some great recipes my family loves-

~Roasted Vegetable Medley~
3 yukon gold potatoes cut into small wedges
2 medium sweet red peppers cut into 1-inch peices
1 small butternut squash peeled and cubed
1 medium sweet potatoe peeled and cubed
1 medium red onion, quarted
3 tbs olive oil
2 tbs balsamic vinegar
2 tbs minced rosemary or 2 tsp dries rosemary, crushed.
1 tbs minced thyme or 1 tsp dried thyme
1 tsp salt
1/2 teaspoon pepper

1. In a large bowl, combine the potatoes, red peppers, squash, sweet potatoe and onion. In a small bowl, whisk the oil, vineger, and seasonings. Pour over veggies and toss to coat.

2. Transfer to 2 greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered at 425degrees for 30-40 min or until tender, stirring occasionally.

~Sweet Potatoe Banana Bake~
2 cups mashed sweet potatoes
1 cup mashed ripe bananas(2-3 medium)1 medium red onion, quartered
1/2 cup reduced fat sour cream
1 egg, lightly beaten
3/4 tsp curry powder
1/2 tsp salt

1. In a large bowl, combine all ingredients until smooth. Transfer to a 1-qt. baking dish coated w/ cooking spray.
2. Cover and bake ar 350degrees for 30-35 min or until a thermometer inserted near the center reaches 160degrees.

~Honey Apple Turkey Breast~
3/4 cup frozen apple juice conentrate, thawed
1/3 cup honey
1 tbs ground mustard
1 bone-in turkey breast (6-7Ibs)

1. in a small saucepan, combine the apple juice concentrate, honey and mustard. cook over low heat for 2-3 min or just until blended. Stirring occasionally.
2. Remove skin from turkey if desired, place on a rack in a foil-lined shallow roasting pan. Pour honey mixture over turkey.
3. Bake uncovered at 325degrees for 2 to 2-1/2 hrs or until a meat thermometer reads 180degrees, basting w/ pan juices every 30 min. Cover and let stand for 30 min before carving.

All these recipes are great. Enjoy!

Q: ThanksGiving Recipes ?
Think of any kind of thanks giving FOOD
Theres gonna be alot of people coming over and i need ideas on what to mak and sounds really really good
THANKS! =D

A: Try browsing this site for some holiday recipes. They have a wide selection for Thanksgiving. http://blog.forrent.com/category/holiday-recipes

Things like casseroles are good (green bean & sweet potato), mash potatoes are signatures as well as stuffing (my personal fav). You could do turkey, chicken or ham (although turkey is the norm). Cranberry sauce is also a holiday dish that is typically made.

Hope this helps!

Q: Will you share your family’s thanksgiving recipes with me?
I am looking for some really good family recipes to try out this thanksgiving. I am interested in side dishes, desserts, and great ways to cook turkey and ham.

A: My dad would kill me if he knew I was giving this away. I make it for things like pot lucks all the time and it disappears in minutes!

Ingredients:
2 pounds pork sausage
1 long loaf of sliced white bread
1 stick of margarine
1 medium red onion, finely chopped
1 cup of celery, chopped
4 eggs
3/4 cup Parmesan cheese

Instructions:
The night before you make this dish rip the bread into bite size pieces and let it sit out and get stale overnight.

Saute the onion in the margarine
Boil the celery for about 3 minutes (reserve water)
Brown the sausage in a frying pan
Mix all the ingredients (if mixture feels dry add a little of the celery water), put in a baking dish and cover with foil, bake at 350 degrees for a half an hour. Let sit for about 15 minutes, serve, and enjoy!

Q: what are some good thanksgiving recipes?
what are some good sites
for some nice thanksgiving recipes

this is me and my bfs first thanksgiving together
so i want to impress him
he already knows i can cook
but i want everyone to taste some good food

thanks

A: http://allrecipes.com its a really great site!!

Q: what are some easy and tasty Thanksgiving recipes?
what are some recipes a 13 year old can do to make a thanksgiving dish

A: THANKSGIVING CRANBERRY RELISH

4 c. cranberries
2 oranges
1 1/2 c. sugar

Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and oranges through a food processor or blender. Add sugar and mix well. This is best if made at least 2 days before Thanksgiving.

THANKSGIVING DAY SALAD

Make the day before. 1 (6 oz.) pkg. raspberry flavored gelatin 2 (10 oz.) pkgs. frozen, sliced strawberries, thawed 1 (16 oz.) can whole cranberry sauce 1/2 c. pecan pieces Lettuce leaves
Bring water to a boil in a saucepan over high heat. Pour over the gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight. Before Thanksgiving dinner, unmold the salad on a large platter. (To help unmold the salad, run a knife around the edge of the mold. Dip the mold into warm water for a few seconds, being careful not to get water on the salad. Place serving platter over the top and turn over, holding both together.)

Surround with lettuce leaves. Refrigerate and prepare the topping.

SALAD TOPPING:

1 (3 oz.) pkg. cream cheese, softened
1 c. dairy sour cream
1/3 c. sugar
1 tbsp. fresh lemon juice

Combine cream cheese, sour cream, sugar, and lemon juice in a small bowl. Beat with an electric mixer until well blended. Spoon into a serving bowl and cover with plastic wrap. Refrigerate until ready to serve. (Makes 10 servings.)

Q: What are the best Thanksgiving family recipes?
I would like to suprise my family and make them a nice, tender meal.
Plz give me some recipes for Thanksgiving.
Ten Points Best Answer.
THX!

A: Get a good recipe online, there are hundreds to choose from.

Q: Do anyone have a few Thanksgiving recipes?
I was wondering if anyone could post their thanksgiving recipes? we don’t celebrate thanksgiving were I’m from but I would like to make it some day. Could you post stuffing and all side dishes? Thanks.

I would also appreciate a book or something with good recipes in it.

A: You must have Mac n Cheese, it’s tradition. :^)

Q: Interesting recipes for thanksgiving?
I’m tire of the old plan boring thanksgiving dinner like turkey mash potatoes , sweet yams, blah blah. Dose anyone have interesting new thanksgiving dinner/ recipes i could try? I also like do something new with my sweet yams beside adding brown sugar and nuts or marshmallows.
thank you everyone. keep on posting.

A: rosemary turkey. this stuff will change your life! it’s really that good! but one thing you should stick to is the mash potatoes and gravy…it tastes lovely with this,

Ingredients

12 pounds whole turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
Directions

Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.

or fryed cajun turkey!
it’s great my dad would make it every year.
it’s dangerous but its worth it.

you need tony chachere’s turkey injector in creole butter,
tony chachere’s creole seasoning.
i’m not sure how he makes it, but i’m sure there’s a recipe some where.

Q: Baking recipes for valentine treats?
Ok so i want to make cookies or brownies.Any good treat to give to my friends at my gym.I’m making little valentine goodie baskets for about 8 friends at my boxing gym.Since i see them everyday they are family to me.I want to make them something instead of buying.I also figured it be a little in expensive to bake instead of buying.I’ve never baked before.But i dont think it could be too hard right.So if anyone can give me some recipes and tips that would be great.I’m interested in sugar cookies,Brownies,Oatmeal cookies,Chocolate chip & whatever else.Thanks for your help
Has anyone ever tried Never fail fudge?Is it good?

A: Chocolate-Strawberry Thumbprints

Makes about 3 dozen You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.

3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, softened
1/4 cup plus 6 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
2 tablespoons confectioners’ sugar
4 ounces strawberries (about 6 medium), stemmed and finely diced

1. Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

2. Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

3. Preheat oven to 350°. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.

4. Stir cream cheese and confectioners’ sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

Q: What are some good dinner recipes for Valentine’s Day?
I would like to cook a nice meal for my fiance for Valentine’s Day. I am vegetarian but he loves his meat, so something I can cook that I could substitute out the meat would be awesome.

I have already picked out a few dessert recipes but feel free to include any if you’d like.

Thanks.

A: A pasta dish might be the answer. Here’s one that you could add grilled chicken to for your fiance. I added a fun dessert recipes too. Cheese fondue might be a fun and romatic appetizer!

http://www.youvegotsupper.com/recipes/Fettuccine_with_Roasted_Red_Pepper_Sauce.aspx

http://www.youvegotsupper.com/browse.aspx

Q: Does anyone have any websites that have good recipes for Valentine’s day or aphrodisiac like food?
Please help me prepare a special meal for my guy.

A: http://www.aphrodisiac-recipes.com/aphrodisiac-recipes.html

http://www.womanspassions.com/articles/171.html

http://www.cookingcache.com/cat/valentines_day_recipes

those three websites should have everything you need.. hundreds of recipes just waiting to be cooked up.

Q: Does anyone have any good Valentine cookie/dessert recipes?

A: Chocolate Covered Marzipan Hearts
It doesn’t have to be Valentine’s Day to surprise your loved ones with these
delicious confections.
Yield:
8-12 depending on size of cookie cutter
Time:
10 minutes to roll out
10 minutes to coat with chocolate
20 minutes total time
Ingredients: In the
Baking
Aisle 1 box (7 oz. ) Odense Marzipan Powdered sugar for dusting or wax paper
4 oz good quality semi-sweet or bittersweet chocolate, chopped into small
pieces 2 tsp shortening (not butter) Optional: Assorted sprinkles or candy
decorations
Equipment:
1.5″ or 2″ heart shaped cookie cutter Rolling pin Double boiler or saucepan
with bowl Wire rack

Directions:
1 Flatten marzipan and roll out to a 1/4 inch thickness on a counter
that has been lightly dusted with powdered sugar, or between wax paper.
2 Cut out hearts and gently transfer to a wire rack. Tip: A sheet of
wax paper or foil under the rack makes for easy clean up.
3 Add chocolate pieces and shortening to top pan of double boiler (or
in a stainless steel bowl set on top of a saucepan) over hot, not boiling
water. Stirring occasionally, melt until smooth. A heat resistant spatula
(never metal) is a good tool for this step. Be careful that chocolate does
not come in contact with even a drop of water.
4 Pour hot chocolate over hearts, smoothing to edges. A dry, clean
paintbrush dipped in chocolate can help fill in any sides that do not get
covered. Decorate with sprinkles of choice and allow to dry completely.
Note: Some silver dots are non-edible, check box for instructions.

Valentine’s Day Ice Cream Sundae

1 pint fresh raspberries, or 1 12-ounce package unsweetened frozen
3 – 4 tablespoons sugar, or to taste
2 teaspoons fresh lemon juice
1/2 cup heavy cream
1/4 cup whole milk
5 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
about 1 pint ice cream, strawberry, peppermint stick, chocolate,
cookie dough, or your favorite
1 cup heavy cream, whipped with a little sugar to taste
4 – 5 tablespoons chopped pecans or walnuts
3 – 4 tablepsoons colored sprinkles, preferably pink and red
heart-shaped candy, for topping sundaes

Directions

Put the berries, sugar, and lemon juice in a saucepan. Heat over medium-low
heat, stirring gently, until heated through and the berries soften.

Remove from the heat. Push the sauce through a mesh sieve, pressing firmly
on the fruit with the back of a wooden spoon to extract as much sauce as
possible. Cool and then refrigerate until needed. You should have about 1
cup of sauce.

Put the cream and milk in a saucepan and bring to a boil. Remove from the
heat and add the chocolate. Let stand for about a minute and then whisk
until smooth. Stir in the vanilla. Let cool until warm before serving. You
should have about 1 1/4 cups of sauce.

You can make the chocolate sauce ahead of time and reheat in a saucepan or
the microwave before serving.

Spoon the ice cream into 4 individual bowls. Top with chocolate sauce and
then spoon some raspberry sauce over the chocolate. Dollop whipped cream on
top and generously scatter nuts and sprinkles over the cream. Top each
sundae with heart-shaped candies.

VALENTINE MERINGUE KISSES
4 large egg whites warmed to room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup plus sugar
1/2 teaspoon almond or vanilla extract
red liquid food coloring, 3 to 4 drops – optional
Valentine candy sprinkles – optional
Preheat oven to 225 F degrees. Cover a two baking sheets with parchment
paper, securing with masking tape if necessary.

Place egg whites in large copper or stainless steel bowl and beat with
a mixer at medium speed until foamy then add cream of tartar and salt.
As soon as whites reach soft peak stage gradually add sugar to egg
whites, 1 tablespoon at a time beating at high speed until stiff glossy
peaks form and meringue feels smooth when rubbed between your fingers.
(You know that the meringue has reached the stiff peak stage when you lift
the beaters out of the mixture and the egg whites are shinny, firm and
stand up.) Beat in vanilla or almond extract and food coloring if
using, just until combined. Don’t over beat mixture or cookies will be flat.

Spoon mixture into a pastry bag fitted with a 1/2-inch round or star tip.
You can also use a large zip top plastic bag with one corner snipped
off to form 1/2 -inch opening. Pipe 40 2-inch round mounds at least 1/4 inch
apart onto prepared baking sheets. If desired sprinkle with colored
valentine candy sprinkles.

Bake at 225 F degrees for 1 1/2 hours. Turn oven off and cool meringues
in closed oven for 1 hour. Remove from oven and carefully remove cookies
from paper. Store cookies for up to 1 week in an airtight container in
a cool location.

Q: Home made valentine candy recipes?
I have chocolate peanut butter ball, and cherry bing recipes, do you know of anymore valentines day candy to make? Thank you!

A: Making truffles is always fun and well recieved! My recipe is:
8 oz chocolate (dark works really good)
3/4 c whipped cream
2 tbsp unsalted butter

Scalled cream and butter. In double boiler melt chocolate and add cream mixture. Pour into bowl and refrigerate for at least 2 hours. Remove from refrigerator and measure out roughly a teaspoon sized ball (I usualy just use a spoon to get some out of the bowl and form balls with my hand) place balls on a cookie sheet lined with wax papaer and freeze for at least another 2 hours.

Now you can decided to coat these balls in chocolate (using a double boiler again) or coco powder. I like to dip them in chocolate (milk, white, dark whatever). You can also add things like candied ginger, rum, peppermint, ect. to the center when melting the chocolate. These are a huge hit at Christmas and V day. Hope this helps

Q: Are there any Vegan Valentine’s day recipes that are good for parties?
Anything should be okay, as long as it’s low cal, low fat- and something that a group of teenagers would like.

A: I don’t really notice fat or calorie content in food so my recipes might not match what you need. Try fatfreevegan.com (a site I never visit LOL). But here are some ideas at least…

http://vegweb.com/index.php?topic=14815.0 – Vegan Pigs in a blanket
http://vegweb.com/index.php?topic=8863.0 – Spring rolls
http://vegweb.com/index.php?topic=16956.0 – Potato Salad
http://vegweb.com/index.php?topic=14540.0 – Mini party pizzas
http://vegweb.com/index.php?topic=14434.0 – Spinach-Artichoke Dip

Q: Do you know any good Valentine’s Day Recipes for dessert for a project?
I need some dessert recipes for a “project”. I need a few things. Some key words wou;d be lustful, sexy, passionate, hot, and stunning. Any ideas?

A: Red velvet Cake with Cream Cheese icing. You can write “whatever” you want on top you lusty man, in chocolate.

Q: valentine birthday cake recipes for my mum?
i need a really good birthday cake recipe for my mum but it has to be like a valentine birthday cake because my mum’s birthday is on valentines day. Please don’t make it really hard but just like a simple creamy jam filling and butter icing outside, but really i need a good idea for the decorating. Please help!

Thanks x

A: So glad you asked very simple go on the website i put and search the cake you want. May i suggest red velvet-cake not only is this red like the heart but delishis. MY FAVE TYPE. You can also buy duncan hines red velvet cake mix from a local grocery store i would say betty crocker but i don’t think they have red velvet cake mix.

Q: Recipes for Valentine’s Day?
I’m looking for a great recipe to make for my boyfriend for Valentine’s day, any ideas?

Cheers!

A: what about veal or chicken parm. and Spanish rice
get already cooked Patty’s
you will need
skillet
small sauce pan
med sauce pan with lid

4Patty’s
4sliced mozz.
med jar pasta sauce

1/2 lb bacon
2 cups rice the one that cooks in 5min.
1 med. onion
3 cups tomato juice
salt and pepper to taste

FOR VEAL
heat sauce in pan, heat Patty’s (in oven,micro.,or pan)i like pan use a little oil like you would fry steak in it give it the crisp feel

FOR RICE
dice one half pound of bacon and one med. onion fry in med. sauce pan put in 3 cups tomato juice bring to rolling boil stir in rice cover and remove from heat let sit covered 5 min. then stir and serve
and dont forget to set the mood with candles

Q: What recipes are good for a 3 course valentine’s meal?

A: Soup and Salad

Shortcut Minestrone Soup

2 qt. (8 cups) water
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1 pkg. (10 oz.) frozen chopped spinach
1 pkg. (10 oz.) Italian Sausage, cut into 1/2-inch-thick slices
2 medium carrots, sliced
1 medium onion, chopped
1 cup bow tie pasta, uncooked

Cook Sausage before adding to soup.

Place all ingredients in a large Dutch Oven or Stockpot. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium-low, simmer 15 minutes or until carrots are tender, stirring occasionally.

Main course:

Chicken Italianio

3 lbs chicken breasts, cut up
3-6 tbsp salad oil
12 garlic cloves
1/2 cup dry white wine
2 tsp salt
1/2 tsp pepper
1/2 tsp dried rosemary leaves
1 medium-sized onion, sliced
4 medium-sized tomatoes, cute into wedges
1 8 oz pkg spaghetti

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken and garlic until golden brown on all sides, about 20-25 minutes. When done, add wine, salt, pepper, rosemary, onion and half the tomato wedges; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender. Skim fat from liquid in skillet (if there is any). Add remaining tomatoes; heat through. While this is simmering, prepare spaghetti as label direct.

To serve, drain spaghetti; place on large platter. Spoon chicken mixture on top of spaghetti. Serve with Garlic Bread.

Dessert:
Chocolate covered Strawberries or Fudge or cookies or cheescake

FUDGE
2 Cups Sugar
2 1/2 Tablespoons dry Hershey’s Cocoa
2 Tablespoons of butter or margarine
1/3 coup white Karo Syrup (corn syrup)
1/2 cup condensed milk
1 cup walnuts (shelled and chopped)
1 teaspoon Vanilla

Combine all ingredients except nuts and vanilla. Stir together well. Bring to a vigorous boil and boil for 5 minutes.

Remove from flame. Allow to cool for 10 minutes. Beat vigorously to make it creamy. Add walnuts and vanilla. Stir and pout out onto waxed paper lined square pan.

NOTE: Do not attempt to make cooked candies when the weather is rainy, very cloudy or wet fog.

Quick Banana Chocolate Chip Bars

1 Medium Ripe Banana, peeled
1 Cup Whole Wheat Flour
¾ Cup Brown Sugar, packed
1 Teaspoon Baking Powder
½ Teaspoon Ground Cinnamon
¼ Teaspoon Salt
1/3 Cup Olive or Vegetable Oil
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Egg
¼ Cup Chopped Nuts
½ Cup Chocolate Chips (or what feels good)

Preheat oven to 350 degrees. Spray small rectangular or 9×9 square baking pan with non-stick spray.

Chop or mash banana. Combine with flour, brown sugar, baking powder, cinnamon, salt, oil, milk, vanilla and egg in large bowl. Stir in nuts and chocolate chips to this mixture OR save them to add as topping, sprinkling on top of mixture after poured into the pan. Bake for 25-30 minutes.

Jello-O Cheese Cake

1 8 oz pk of Lime Jell-O (you can use strawberry for Valentine’s day)
3/4 cup sugar
1/2 pt whipping cream
1 8 oz pkg Philadelphia Cream Cheese
2 Graham Cracker Crusts

Make Jell-O per directions on pkg and chill while preparing the rest of ingredients. Do NOT allow the Jell-O to set. Cream together cream cheese and sugar, add whipping cream. Add chilled Jell-O, whip together until smooth and pour into graham cracker crust. Chill until set.

Q: I’m looking for recipes for an entire Vegetarian Valentine’s Day Dinner!?
I’m looking for recipes for an entire Vegetarian Valentine’s Day Dinner!?
Can anyone give me any great individual or multiple recipes, or link me to a great site?

Thanks!
Thank you so much for the sensible answers! For the non-sensible one, I know, you are just having a bad day. It’s ok I forgive you.
And I don’t eat chicken but do eat cheese and fish. Maybe I can just make that w/o the chicken though. Thanks for the recipes so far!

A: Check out the source listed. It’s a great site that has healthy vegetarian and non-vegetarian dishes that don’t trade healthy for tasty. There’s a complete section of all vegetarian dishes.

Q: Kids Valentine recipe?
I’m looking for a kids valentine recipe to share with my newsletter subscribers.

A: For kids to make? Or just to eat?

My son thought this was cool to help me in the kitchen and you can change up the colors to make year round if you like. (red and blue jello for 4th of July, orange and purple for Halloween, etc…)

Red jello, whip cream in a can(Sam loves using the spray kind!), sprinkles (you can find valentine’s day sprinkles at local WalMart), red hots or conversation hearts, Tall plastic cup

Coat a 9×13 pan lightly with oil spray.
Prepare your red and/or pink jello and pour into the pan, refrigerate until it’s set.
Cut the jello into cubes and place in a bowl for your child to use.
Give the child a cup, the can of cream and the bowl of jello. Let him place jello cubes in the cup, the layer with cream, jello, cream, etc until he’s all done! Spray whipped cream on top, then use the sprinkles or lil red hots or conversation hearts, whatever you choose.
Enjoy!

Hope this helps!

Q: What are some good Valentine day crafts/cards or recipes?
For recipes- no cakes, something small, perferbelly chocolate
For crafts/cards- anything red, pink, purple, or lavender

A: I have the best darn chocolate fondue recipe. Serve with sides of strawberries and pound cake bites and your in business.

Chocolate Fondue Recipe: Valentines Day or Special Occasion Dessert

http://www.associatedcontent.com/article/1356510/chocolate_fondue_recipe_valentines.html?cat=22

Q: Does anyone know some good Valentine’s Day Candy Recipes?
preferably chocolate, though other candy or cookie recipes would work as well. thanks.

A: Look for chocolate recipes in godiva.com

Those are so yum-yum!!!

Q: Valentine cupcake recipes???
Anyone have any valentine cupcake recipes? They have to be shaped in a circle, and i dont want to use a cake mix. Im looking for something that looks similar to this:
http://www.caremscakes.com/images/cupcakes-hearts-thumb.jpg
http://www1.istockphoto.com/file_thumbview_approve/2893897/2/istockphoto_2893897_cupcakes.jpg

http://www.maildogmanager.com/pics/bakery/20_25img1.jpg

A: Cupcakes

Ingredients:

For the cupcakes:

1/2 cup granulated sugar
1 stick (8 tablespoons) butter, at room temperature
2 eggs
1 cup self-rising flour
2 tablespoons milk

For the frosting:

1 1/2 cups confectioner’ sugar, sifted
1 egg white
red/pink food coloring
sprinkles

12-cup muffin pan

Directions:

Preheat the oven to 350 degrees F. Line the muffin pan with paper liners.

Put sugar into a bowl with the butter and beat together until pale and fluffy.

Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold in. Stir in the milk, then spoon in mixture into the muffin cups. Bake for about 18 minutes until risen and golden a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.

To decorate, gradually the confectioners’ sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve the pink/red-colored icing. Spoon the icing over the cupcakes, then top each one with heart sprinkles. Let set before serving.

Q: Halloween Recipes?
Any creative recipe ideas to bring to a friends Halloween party? Food or drink (preferably alcoholic)

A: Some cocktails

Black Magic

1 1/2 oz. Vodka
3/4 oz. Kahlua
Dash Lemon Juice
Lemon Twist
Combine ingredients in a mixing glass with ice and stir gently. Strain into a highball glass over ice. Garnish with a lemon twist.

Corpse Reviver

1 1/2 oz. Brandy
1/2 Fernet Branca
1 oz. White Crème de Menthe
In a mixing glass filled with ice, combine the brandy, fernet branca and the crème de menthe and stir well.
Strain into a martini glass.

Witch’s Brew
Happy Halloween

2 Bottles of Champagne
1 Gallon Orange Juice
1/2 Gallon Orange Sherbert
1 Bunch peeled Black Grapes
Sugar to taste
1 Bottle (2l) Lemon-Lime Soda*
*for lower the alcohol content 1/2 Bottle vodka
1/2 Bottle Vodka**
**to raise the alcohol content
Small pieces of Dry Ice
Bunches of Grapes for Garnish
Combine Champagne and orange juice in large punch bowl. Scoop sherbert into bowl until it has produced a nice scum over the top. Add sugar to taste if desired. Float peeled grapes in mixture, and garnish bowl with the rest of the grapes. Drop in pieces of dry ice for steaming effect, but note that no one should put dry ice in his/her mouth. If you want to raise or lower the alcohol content in the punch, add vodka or clear soda respectively.

Witch’s Purse

1 sheet frozen puff pastry (half of a 17.3 oz package)
1 (8 ounce) brie round
1/4 cup apricot jam
1/4 cup sliced almonds, toasted
1 egg, beaten
1 tablespoon water
kumquats, for garnish
grapes, clusters (to garnish)

1. Defrost sheet of puff pastry at room temperature for about 20 minutes. Unfold pastry.
2. Preheat oven to 375°F
3. Center Brie on pastry sheet.
4. Spread jam over cheese.
5. Sprinkle evenly with almonds.
6. Bring corners of sheet together above Brie and twist gently to form a bundle.
7. Tie gathered pastry at neck with kitchen twine.
8. Chill in refrigerator for 15 minutes.
9. Beat egg with water.
10. Place Witch’s Purse on a parchment-lined baking sheet and brush lightly with beaten egg .
11. Bake until pastry is golden all over, 25 to 30 minutes.
12. Place on a platter garnished with fresh kumquats and grapes, if desired.
13. Let sit 10 to 15 minutes before serving; let guests cut wedges.

Snake Sandwich

cornmeal, for dusting
3 lbs frozen bread dough, thawed (3 – 1 lb loaves)
2 green pimento-stuffed olives
6 tablespoons olive oil
2 (12 ounce) jars roasted red and yellow peppers, in oil
2 cups pitted olives, black and green, coarsely chopped
1/4 cup capers, coarsely chopped
1/2 teaspoon red pepper flakes
3 ounces arugula
1 lb thinly sliced prosciutto
3 lbs fresh mozzarella cheese, sliced
1/4 large red pepper, for tongue of snake

If you cannot get some good prosciutto, use very thinly sliced smoked ham. Or any very thinly sliced meat of your choice.
Preheat oven to 350°F Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal. On a floured surface, combine all the dough and form a long, curvy snake shape; place on pan. Push two olives into head for eyes.Cut V-shaped scales down back. with scissors. Brush dough with oil. Cover with plastic wrap or towels and let rise until doubled in size, about 1 hour. Bake until crust is golden, 30 to 40 minutes. Cool in pan on rack.. Remove roasted peppers from jars, drain and set aside. Add olive oil to oil from peppers to make 1 cup. (you may not need the whole cup). Combine oil, celery, olives, capers and red pepper flakes in a small bowl.. Slice loaf horizontally and place bottom half on tray; arrange arugula leaves on it.. Layer on prosciutto and mozzarella, top with roasted red peppers. Spoon on celery/olive relish and replace top.

Q: halloween recipes?
Do you know of any halloween dessert/ snack recipes

A: http://www.razzledazzlerecipes.com/halloween/

http://www.britta.com/HW/HWr.html

http://www.customcatering.net/hallowee.html

http://familyfun.go.com/recipes/special/specialfeature/halloween_ms_food/

Q: Halloween recipes????
Can anyone give me a main dish recipe for a halloween party? I already have sides, appetizers and desserts but I am stuck on the main dish. I dont want to serve a soup or stew out of a pumpkin either. thanks for your help!

A: HALLOWEEN FIVE HOUR STEW

2 lb. beef round steak
2 (8 oz.) cans tomato sauce with cheese
1 1/2 tsp. salt
1/4 tsp. pepper
2 lg. potatoes, cut in eighths
6 carrots, cut into 1 inch pieces
1 c. coarsely chopped celery
1/2 med. green pepper, chopped
1 med. onion, chopped
1 slice white bread crust cubed

Trim excess fat from beef; cut into 1 inch squares. Combine beef, 1 cup water and remaining ingredients in Dutch oven; mix thoroughly. Bake tightly covered, in preheated 250 degree oven for 5 hours. Stir once or twice during cooking period.

Q: Halloween-recipes!?
Does anyone know any good halloween recipes or ideas? i know halloween is still awhile off but its for school! plez!

A: http://www.britta.com/hw/HWr.html [these are the best]

http://allrecipes.com/Info/Holidays/Halloween/Main.aspx

http://www.cooksrecipes.com/holiday-recipes/halloween.html

Q: What are some cool halloween recipes for a party?
My 7 year old sister was sick this week and my parents don’t want her to get more sick. She can’t go trick or treating so we want to bring the hallowwn fun to her. We are going to be doing a little halloween party of just my parents and siblings. I need some recipes that my 7 year old sister can help with but I would like halloween themed stuff.Any recipes? Any ideas for decorations?Thanks in advance!

A: familyfun.com

Q: What are some really good Halloween recipes?
I need some good halloween party recipes that are fairly simply to make. Am looking for main dish, appitizers, snacks, desserts, and drinks. Mainly appitizers and snacks. Thanks!

A: Betty Crocker has a whole section for seasonal recipes. Below is a link for Halloween, they have everything you are looking for.
Happy Cooking.

Q: What are some fun halloween recipes for a party?
I’m in charge of all baking for a friend’s party. Any suggestions for baking/snacking recipes for halloween themed?

A: Zombie Eyes
Thinly Sliced Ham
Cream Cheese
Pickles
Spread cream cheese on ham slices, then wrap around the pickle. Please wrapped pickles in the freezer and about 30 minutes till you need to serve, cut the wrapped pickles in 1/2 inch pieces.

More
« Reply #4 on: Jun 18th, 2007, 1:21pm »

——————————————————————————–
Smilin’ Jack SandWITCH
OP is our Baby Froggy

2 or 3 ready-made frozen bread-dough rolls
1 beaten egg
* Thaw rolls and press together to form a flat oval “pumpkin” shape. With a knife, cut a shallow, wide V shape in the side of the oval. Rotate the V about a quarter-turn and tuck the point under the “pumpkin” to form the stem.

* Place on a cookie sheet coated with nonstick cooking spray. Cut out 3 large triangles for eyes and a nose, and a large crescent shape for a mouth. Leave some teeth in, if desired. Cut 3 curved lines from top to bottom, almost but not all the way through the dough.

* Brush with egg and allow to rise for 30 minutes. Bake at 350 degrees for about 20 minutes or until golden brown. Let cool on rack, then slice horizontally. Fill with piping hot barbecue beef and cheese, or your own favorite sandwich makings.

* Makes 1 large or 2 smaller servings.

” ‘Deep fried ants’ will have your guests running scared. Simply deep-fry shredded coconut and serve to guests to munch on,”

Chocolate-Covered Bugs

Red-licorice whips
24 ea Soft caramel candies
6 oz Chocolate chips
For Decorations:

Colored sprinkles
Red hots
Sliced almonds
Line a baking sheet with waxed paper.

Cut licorice into small pieces.

Flatten each caramel into a small oval. Press bits of licorice onto 12 of the 24 flattened caramels for legs.

Top each caramel with a second caramel and press edges to seal.

Put on prepared baking sheet. Put chocolate in a microwave-safe bowl. Microwave on High 1 minute. Stir and then microwave on High 1 minute longer.

Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.

Bats from the Belfry
* 1 fruit roll
* 1 chocolate cake rolls
* Purchased chocolate frosting
* 2 candy corns
* 2 orange candy baking bits
* 1 miniature marshmallow
* Red decorator icing

For the bat, make wings from a fruit roll circle. Have an adult cut the circle in half with scissors, then cut scallops along the curved edge. For the body, spread one side of a chocolate cake roll with chocolate frosting. Place the frosted side on top of the wings. With more frosting, “glue” on candy corn for ears and two orange candy baking bits for eyes. Cut fangs from a miniature marshmallow, and press them in place. Add a grin with red decorator frosting. Makes 1 bat.

Spider cookies
http://simplestupid.com/recipe.htm?id=420

Ingredients
Oreo Cookies 12
licorice laces 3 3 foot strands cut into 1 1/2 inch pieces
cinnamon dots 24
red decorating gel 1 1/2 tsps

Directions
Insert 3 pieces of the licorice laces into each side of the Oreo cookie.

For the eyes use the red decorating gel to adhere the cinnamon dots to the top of the cookie.

Spider Crackers
For each:
2 round crackers
2 teaspoons smooth peanut butter
8 small pretzel sticks
2 raisins

With the peanut butter, make a cracker sandwich. Insert eight pretzel “legs” into the filling. With a dab of peanut butter, set two raisin “eyes” on top. Makes 1.

Monster Mouth

Apples
Slivered almonds

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

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

Fingers
Mozzarella string cheese
Green bell pepper
Cream cheese
1. Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

2. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

3. For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it’s about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

Edible Eyeballs
Carrots
Cream cheese
Pitted black olives
1. Simply slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve.

Eyeballs
Mix peanut butter with powdered sugar, roll into balls and dip in melted white chocolate.
While the chocolate is still wet put an m&m on it, let it dry and it looks like an eyeball.

Mini Witch’s Brooms
Roll of Fruit by the F

Q: Do you have any good websites for Halloween recipes and games?
I am throwing my daughter a Halloween party and she’s 11 almost 12. I need any good websites for good Halloween recipes, games, scary stories, Halloween party tips. If you do please answer. Thanks! <3 :D

A: Try Amazon a good websites.

http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FCostumes-Accessories-Specialty-Apparel%2Fb%3Fie%3DUTF8%26node%3D258061011&tag=halloween.costume.cheap-20&linkCode=ur2&camp=1789&creative=390957

Q: Halloween recipes that are egg and peanut free?
I’m a preschool teacher with a student who has allergies to peanuts and eggs. Does anyone know any good Halloween recipes or substitutes I could use?

A: There are lots of recipes here:

http://allrecipes.com/features/holidays/halloween/home.aspx

Just see which one you and kids might like the best
^^^^^^^^^^^^^^^

Q: Do you have fun & easy Halloween recipes for pre-schoolers?
I’m teaching a “cooking” class for 3 & 4 year olds and am looking for fun & easy recipes with a Halloween theme. Also need non-Halloween recipes. Thank you!

A: OMG this sounds like a blast!!!! Have fun with the kids and I hope these help

HALLOWEEN FACE PAINT

1/2 tsp cocoa butter lotion
1 container non-toxic poster paints
baby powder made with cornstarch

Mix cocoa butter lotion and paint colors of choice together and apply as needed for coverage. Apply baby powder to white color after applied for a ghostly white.

HANDY” HALLOWEEN POPCORN SNACKS FOR
KIDS

popcorn to pop in air popper
15 clear plastic kitchen gloves
candy corn
twist ties

Pop a bowl of popcorn
Into each finger in glove place 1 candy corn (for “fingernail) Poke popcorn down each finger and into the palm to make a “hand”. Twist tie shut. (or if you want to be fancy, use ribbon and curl.)

DOUBLE DELICIOUS HALLOWEEN BARS

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. semi sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish). In 13″x9″ pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour milk evenly over crumbs. Top with chips; press down firmly. Bake for 25 to 30 minutes or until lightly brown. Cool. Cut into bars. Makes 24 to 36 bars.

EASY HALLOWEEN HAYSTACKS

1 1/2 qts. popped popcorn
1 c. chow mein noodles
1 (12 oz.) pkg. butterscotch peanut butter pieces

Combine popped popcorn and chow mein noodles in large bowl. In medium saucepan, melt butterscotch or peanut butter pieces over low heat, stirring occasionally until smooth. Pour melted candy over popcorn; stir to coat well. Drop by heaping tablespoons onto wax paper lined pan. Refrigerate until firm. Store in tightly covered container. Makes about 24.

Q: Any Good Halloween Recipes that include Candy Corn?
I looove candy corn. Does anyone know of any good halloween recipes, besides popcorn balls, with candy corn as one of the main ingredients?

A: http://recipes.howstuffworks.com/candy-corn-crispie-treats-recipe.htm

http://flickr.com/photos/red_clover/66319280/

http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=29856

http://candy.about.com/od/specialoccasions/r/candycorn.htm

http://confessionsofasweettooth.blogspot.com/2007/09/candy-corn-cookies.html

Q: HALLOWEEN RECIPES??!!!!?
We usually make the cookies look like fingers and stick almonds at the tips and those are fingernails but we need something different this year!!! Any suggestions???

A: ive made a jello brain before. its not easy tho as i thought it would be.
lol

make jello in a big bowl (i did yellow) and then when its done take it out of the bowl by flipping the bowl over to make the jello come out in the shape of the bowl then i cut it out in the shape of a brain and put red food dye in the creases of the “brain” so it looks like blood.

i think ive seen molds for brains tho at some halloween stores to make it simplier tho.

i hope i helped

Q: what halloween names can you give these recipes?
these aren’t halloween recipes but i want to give them halloween names just for fun.

please help as i’m not creative.

Pineapple spread w/ graham crackers

Broccoli Dip in Bread Bowl

Cobbler

A: I love this type of ceativity,…
Your pineapple spread w/ crackers could be :
marrow and bones
slime-on-a-slab
guts on a stretcher

The broccoli and dip:
bowl o’ brains
skull sampler
creepy cranium w/ minni brains

And the cobbler might be:
graveyard rubble
goblin grub
cauldron cobbler

I love Halloween and those types of parties, Good luck and have a blast )

Q: What are some good recipes for Halloween?
I am having an Halloween Dinner with all my girlfriends, we usually take turns on who’s hosting the dinner and it’s my year! So, what are some good halloween recipe’s, there will be 12 children at the party so something fun and spooky. -marty jean baker

A: cookies
2 cups flour
1 cup sugar
2 eggs
1/2 of milk
1/2 tbs baking powder
1/4 salt

Chocolate chips (opt.)
frosting (opt.)
frosting choices white black for ghost
orange black pumpkin

Q: anyone have any cute halloween recipes with links?
any cute halloween recipes or snacks or crafts to do? or any ideas for friends to get together and carve pumpkins and stuff?

A: GREAT WEBSITE!

http://www.britta.com/Hw/hwr.html

Q: What are some good Vegetarian Passover recipes?
I am having a Passover seder tomorrow and need to know some good recipes that are kosher and vegetarian for the seder. I fyou know the recipe, list it or if you don’t, tell me the name of the recipe and what website I can find it at. Thanks!

A: Passover Brownies

1 3/4 c. brown sugar
2/3 c. cocoa
1/2 c. potato starch
1/2 c. oil
3 eggs

Mix dry ingredients in a bowl. Add oil and eggs and
mix well. Pour into a
greased and potato-starched (or paper-lined) 9×13″
pan. Bake at 350 just
until the top starts to firm up. Remove from oven and
cool before cutting.
———————-
EXTREMELY EASY!!!

Freeze and defrost 2 blocks of extra firm tofu. SLice in about 1 half
inch thick
marinate overnight with Thyme, sage and onion powder,some veggie
chicken soup powder, soy sauce and olive oil

I made 2 boxes of stuffing.. with celery, mushrroms, onions, etc…

2 packages of “turkey” gravy (meat free of course)
————————-
Broccoli and Lemon

2 lb. broccoli, chopped
1 cup water
juice of 2 fresh lemons
1/4 cup water
1 tbsp. cornstarch, or potato starch for Passover

Steam broccoli over water in a large pot for several minutes, until tender.
In a separate pot over medium heat, constantly stir lemon juice, water, and
cornstarch until the sauce thickens, about 2 minutes. Serve over steamed
broccoli.
Makes 5 servings.
Calories 64; Fat 0g; Protein 6g; Carbohydrates 14g; Calcium 100mg; Fiber 6.6g;
Points 0.
——————————–
Passover Nut Cake ·

12 eggs, separated ·
1 cup cake meal ·
1/4 cup potato starch ·
2 cups sugar ·
1/2 cup lemon (grated, rind and juice) ·
1 cup ground nuts

Beat whites in large bowl of electric mixer until thick, gradually adding all the sugar until very stiff. Put the whole yolks into the whites and beat again. By hand add nuts, lemon juice and rind. Sift together cake meal and starch. Add by spoonfuls to mix, folding in slowly and carefully. Turn into 10 inch ungreased tube pan. Bake in a 325~ oven for about 1 hour. Test with toothpick. It should come out dry. Remove from oven. Place on a wet towel for a few minutes, then invert pan on a rack and let cool 1 hour.
——————————
Mushroom Lasagna
Ingredients:
3 tablespoon – Olive Oil
2 – Large Onions (chopped)
2 cloves – Garlic (minced)
1 ½ lbs – Mushrooms (chopped)
1 cup – Chopped Tomatoes
½ teaspoon – Oregano
Salt to taste
Pepper to taste
5 – Matzohs
1 cup – Jack Cheese (grated)
½ cup – Parmesan Cheese (grated)
1 cup – Tomato Sauce
Method:
Preheat oven to 350°F.
Grease an 8″ square baking pan.
Heat oil in large skillet.
Cook onions, garlic and mushrooms until soft in it.
Stir in tomatoes and oregano and let them simmer for 10 minutes.
Add salt and pepper and set aside.
Soften matzohs by moistening them with warm running water for a few seconds.
Spread two tablespoons tomato sauce on bottom of pan.
Layer matzohs alternately with mushroom-onion mixture and jack cheese ending with a layer of matzoh on top.
Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes.
Let it cool slightly and cut into squares to serve.
Makes 6 servings.
———————-
Kugel ·
1 lb. medium width egg noodles ·
1 cup sugar ·
1 stick (1/4 lb.) butter or margarine ·
2 apples, peeled and chopped ·
8 oz. golden raisins ·
3 oz. finely chopped almonds ·
1 large can crushed pineapple (drained) ·
1 tsp. cinnamon ·
1 tsp. vanilla ·
1 egg

Preheat oven to 350. In a large bowl, combine sugar, raisins, pineapple, finely chopped almonds, chopped apples, vanilla and cinnamon. Boil noodles for approximately 10 minutes. Drain noodles and add butter or margarine (cut into small pieces to melt easier) while still hot. Add other ingredients and one slightly beaten egg. Pour into very well greased 9″x13″ pan (glass or metal) Dot with butter and bake for one hour at 350. WAIT UNTIL THE NEXT DAY TO CUT OR IT WILL FALL APART. Serve hot or cold. Reheats very well in oven or microwave. After it has cooled completely, refrigerate.

————————-

Passover Granola ·
1/2 lb. matzah farfel ·
1/2 cup oil ·
1/2 cup brown sugar ·
1/2 stick butter/margarine ·
1/2 cup water ·
1/2 cup chopped nuts ·
1 tsp. cinnamon ·
raisins to taste ·
coconut to taste ·
dates to taste
Melt butter with oil, water, and brown sugar. Add remaining ingredients. Spread on greased cookie sheet. Bake at 350 for 25 minutes. Turn over occasionally, especially watch to see that raisins don’t burn. Store in a tupperware or tin container. Easy to make double batches.
———————

Mandelbrot ·
1/4 cup chopped almonds ·
1/4 cup chopped walnuts ·
4 eggs ·
1 cup sugar ·
1 cup oil ·
juice and grated peel of 1 orange ·
juice and grated peel of 1 lemon ·
1 1/2 cups matzah cake meal ·
1 tbsp potato starch ·
1/4 tsp nutmeg ·
cinnamon-sugar mixture for topping
1.Insert metal blade. Chop nuts with 3 or 4 pulses and set aside.
2.Place eggs, sugar, oil, juices and peels in work bowl, and process for 15 sec. Add cake meal, potato starch, and nutmeg and process just until mixture disappears. Add the chopped nuts and pulse 2 or 3 times.
3.Preheat oven to 375.
4.Sprinkle a board lightly with cake meal. Place the dough on board, and form into long rolls, about 3: wide and 1 ” thick.
Place on cookie sheet and sprinkle all over with cinnamon-sugar mixture. Bake 30 -45 min. or until light brown in color. 5.Cut each loaf into 1/2″ slices. Place each slice cut-side up on cookie sheet. Sprinkle with cinnamon- sugar and place in oven to toast. Turn slices over and sprinkle with cinnamon-sugar to toast the other side.
———————

Charoset ·
1 1/2 cups shredded apples ·1
/2 cup finely chopped walnuts or pecans ·
2-3 Tbsp. honey ·
1/2 tsp. cinnamon ·
2 Tbsp. kosher red wine ·
1″ piece grated fresh ginger
Mix all of the above together. Makes two cups.
————————-

Passsover Cupcake Blintzes ·
1 lb. creamed cottage cheese ·
2 oz. melted butter ·
3/4 cup sugar ·
little less than 1/2 cup cake meal ·
4 beaten eggs (can use egg substitute)
Mix all ingredients together except eggs; then add eggs. Grease muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if using large muffin tins. Smaller muffin tins will require less time. Serve with sour cream or jelly.

———————-
Apple Matzah Kugel ·
4 Matzahs ·
1/2 tsp. salt ·
1/4 cup margerine ·
1/2 cup chopped nuts ·
1/2 cup raisins ·
3 eggs ·
1/2 cup sugar ·
1 tsp. cinnamon ·
2-3 apples, pared and chopped ·
Additional margarine as needed
Break matzah and soak until soft. Drain, but do not squeeze dry. Beat eggs with salt, sugar, margarine and cinnamon. Add matzah. Stir in chopped nuts and apples and raisins. Pour mixture into a greased casserole. Dot top with additional margerine. Bake in 350 degree oven for about 45 minutes.

————————–

Miniature Potato Knishes ·
3 cups mashed potatoes (approx. 2 large russet potatoes) ·
2 eggs, slightly beaten ·
2 Tbsp. margarine ·
1 tsp. salt (or to taste) ·
1/8 tsp. black pepper ·
3/8 cup matzah meal ·
1 egg yolk beaten with 1 Tbsp. water ·
oil for baking sheet
In medium sized bowl, combine mashed potatoes with eggs, margarine, salt, pepper, and matzah meal. I sautee a diced whole onion until nice and brown and add to mixture as well (this really adds to the flavor). Form into walnut sized balls. Brush with diluted egg yolk. Place on a well-greased baking sheet and bake in a preheated 400 oven for 20 minutes or until well browned. Makes approximately 42 miniature knishes. Easily doubled. Can also substitute 1 sweet potato when doubling (1 sweet, 3 russet).
—————————–

Sephardic Matzah Spinach Pie (serves 6) ·
2 pkgs. frozed chopped spinach (10 oz. each) ·
3 eggs, separated ·
1 1/2 cups mashed potatoes ·
3/4 cup grated cheddar cheese ·
salt and white pepper to taste ·
4-5 matzahs (enough to cover bottom of pan and filling) ·
warm water ·
2 Tbsp. oil
Thaw and drain spinach well. In medium sized bowl, beat 1 egg well; add half mashed potatoes, 1/2 cup of grated cheese, and chopped spinach. Combine well. Season with salt and pepper. Soak matzahs in shallow pan of warm water for about 3 minutes. Place matzahs between 2 towels to absorb excess water. Grease 9 inch square baking pan or pie plate with 1 Tbsp. oil. Heat the pan in preheated 350 oven. Carefully line bottom an sides of hot pan with some of the matzah. Spread spinach filling evenly over the matzah. Cover the filling with remaining matzah. In small bowl, beat the remaining 2 eggs; add the remaining potatoes, cheese and oil. Blend well. Spread this over matzah. Score top with a fork. Bake for 1 hour or until top is lightly browned

———————
Persian Fruit Salad ·
2 seedless oranges, peeled and cored ·
2 apples, peeled and cored ·
2 bananas, sliced ·
2 cups pitted dates, chopped ·
1 cup dried figs or apricots, chopped ·
1 cup orange juice ·
1 cup almonds, chopped
Place fruit in a serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours before serving.

Q: Passover Recipes?!?!?!?!?!?
i need some yummy recipe, easy too, that kids would eat. Nothing fancy.

A: matzah lasagna
you make it the same way as regular lasagna just wet the matzah a little not so much that it falls apart but just to soften it and then layer it with sauce and cheese the same way as regular lasagna
chicken schnitzel
dredge boneless skinless chicken in matzah flour then dip it in egg and then in matzah meal with sesame seeds and garlic powder or whatever seasonings you want

Q: Good passover recipes?
anyone know of any good passover recipes?????

A: yah.

vegetable kugel

1cup of grated raw apple
1cup of grated raw sweet potato
1cup of grated raw carrot
1 cup of matzah cake meal
1/2 scant cup pareve margarine
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup of sugar

1. preheat oven to 325 degrees. Grease a 10″ casserole or muffin tins
2.mix ingredients together well
3. pour into the baking dish. cover with aluminum foil and bake for 45min. if using muffin tins, bake for 30 min.
4. raise oven to 350 degrees, remove cover, and bake an additional 15min. slice and eat as hot as a vegetable with meat

i got this recipe from THE JEWISH HOLIDAY KITCHEN.

Q: Good passover recipes with matzah?
I need some good kosher for passover recipes they can be with matzah or without.
no pork (ham and bacon too)
no shellfish
no milk and meat together
no flour or other unkosher for passover ingredients

A: I made a kugel w/matzah for the noodles (soak in water and drain) and cinnamon apples. It was pretty good. Kind of like a lasagna layered apple pie.

Q: What is Matzo meal? What is a suitable gluten-free substitute for using in recipes during Passover?

A: meal made from ground matzo, whtich is brittle, flat pieces of unleavened bread

Q: any dessert recipes kosher for passover?
im the only one in my family that is staying kosher this week, so please give me some dessert recipes that are ok for passover.

anything that will make up for not eating the thin mint ice cream D:

thanks and hag sameach (happy holidays)

A: first of all any flour less chocolate cake recipe will work, and those cakes are extremely decedent and yummy.

I have included my families favorite Pesach recipe for Caramel Matzoh Crunch below:

Preheat oven to 350 degrees
take a pan and line with aluminum foil, then parchment paper over the foil.
cover the bottom of the pan with matzoh, try to fill in all the gaps as best as possible (break up the matzoh into smaller bits if needed)

take equal parts brown sugar and butter (for two matzoh boards use 1 cup of each), melt in heavy-bottomed pan until boiling, then continue to cook for a few minutes while stirring constantly.

pour the melted butter and sugar over the matzoh as evenly as possibly, then bake in oven for about 12 mintues. Check every once in a while to make sure it is not burning.

Remove from oven and cover with about 1/2 cup chocolate chips, allow the chocolate to melt then spread it evenly.

Place the matzoh in the fridge to cool, then cut into squares and enjoy.

Variations: you can add chopped nuts, peanut butter, white chocolate, use your imagination!

Q: any dessert recipes that are kosher for passover?
im the only one in my family that is staying kosher this week, so please give me some dessert recipes that are ok for passover.

anything that will make up for not eating the thin mint ice cream D:

thanks and hag sameach (happy holidays)

A: Sponge Cake (Parve, Passover)
9 eggs, separated
1/4 cup potato starch
1 1/2 cup sugar
1 Tbsp. dried orange peel
1/2 cup cake meal
1/4 cup orange juice
1. Beat egg whites until they hold their shape.
2. Add sugar slowly.
3. In a separate bowl, sift cake meal and potato starch together. Fold into egg whites.
4. Add orange juice and peel to beaten yolks. Fold into egg white mixture.
5. Pour into large, ungreased tube pan.
6. Bake in a preheated 325 degree Fahrenheit oven for 50-60 minutes. The cake is ready when it springs back to the touch.
7. Invert onto a sturdy glass bottle and hang upside down until cool. Make sure the cake is completely cool (at least 1 1/2 hours) before removing from the pan.
8. Remove the cake by using a sharp knife to cut around the side of the pan. Invert the cake onto a plate.
1. Egg whites should be beaten to stiff peaks. Be careful not overbeat whites or they will become dry and separate.
2. Use a rubber spatula to fold other ingredients into egg whites. Cut down through the center, and up the sides. When the egg whites are broken up into the size of small peas, the folding is complete.
3. Push batter gently into pan, level and cut with a knife to break up any large air bubbles.

NOTE:

For this dessert to be kosher for Passover, all ingredients must be kosher for Passover.

Q: really good passover recipes????
preferably ones you’ve tried….

A: I was looking for a question like this i have some perfect recipes used in my family for a while.
Matzo ball soup

4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
1/2 cup matzo meal
1 teaspoon salt
1/4 cup vegetable broth

Direction

Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!

Mushroom matzo onion kugel

3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×12 inch baking dish.
Place farfel in a colander and pour boiling water over it.
In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Make sure you make the lemon bars tonight.

Passover lemon Bars
Ingredients

6 ounces ground almonds
3/4 cup white sugar
1 pinch salt
1 egg
2 egg whites

6 eggs
3 cups white sugar
3 tablespoons potato starch
2 large lemons, juiced

Directions

Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9×11 inch baking dish.
Bake for 25 minutes in the preheated oven, or until the top is dry.
In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.

Gefilte Fish

Fish Mixture:
3 1/2 pounds whitefish
3 1/2 pounds pike
2 pounds carp plus
1 pound buffalo fish or 3 pounds carp

6 eggs
2 medium large onions
3 large carrots
5 tablespoons salt
1/4 cup sugarwater

Broth:
2 carrots, sliced
1 large onion,
4-5 tablespoons salt
4/5 tablespoons sugarwater

Fillet fish. Wash thoroughly. Wash and set aside bones, skin, and heads. Grind fillets. If ground fish is too sticky, add water.

Grind 2 onions and 3 carrots. Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugarwater to ground fish.
Mix thoroughly. The more you mix fish, the fluffier it will be.
Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely.

Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.*

Boil fish for two hours. Check pot frequently and add water as necessary , conservatively if you
want a gel, or generously for broth. Yields 35-40 portions.

Note:* Use very large pot as fish balls expand.

Have a great and kosher pesach.And shalom.

Q: recipes for passover rolls?
we were at a freind s seder once and one of their other guests brought these delicious homade passover rolls made from a sephardic recipe.

I wanna make some myself this passover

does anyone have any recipes for passover dinner rolls?

A: 1)
2 cups matzo meal
1 1/2 cups boiling water
1/2 cup vegetable oil
1 teaspoon white sugar
1 teaspoon salt
4 eggs, beaten

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large mixing bowl, combine matzo meal, water, oil, sugar, and salt. Mix well then let mixture cool.
Add eggs to the mixture. Drop rolls by rounded tablespoons onto the prepared cookie sheet.
Bake at 375 degrees F (190 degrees C) for one hour, checking to make sure they are golden brown and not burned.

2)
2 cups water
1 teaspoon salt
1/4 cup vegetable oil
1/4 cup margarine
2 cups matzo cake meal
6 egg

DIRECTIONS
Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly.
When the mixture is cool, stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes. Form into four balls and place on a greased baking pan.
Preheat the oven to 350 degrees F (175 degrees C). Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.

Q: Recipes for passover rolls?
we were at a freind s seder once and one of their other guests brought these delicious homade passover rolls made from a sephardic recipe.

I wanna make some myself this passover

does anyone have any recipes for passover dinner rolls?
yes i got the right holiday they are kosher for passover rolls

A: http://judaism.about.com/od/passoverrecipes/r/rolls.htm

Q: Do you have any good Passover recipes? I need …?
vegetable side dishes and fruit dishes and desserts

maybe a few kid friendly foods, too …

Also, do you have any hints on how to decorate the table?
I am using light greens, crystal blue and purple colors, but wonder what to put in the middle along with the candles. Should I use ribbon?

any info will be helpful.
I have 4 church tables to decorate, all connected and we have the candle menorah (correct spelling?)

A: well, one thing that my kids grew up eating, and loved (and looked forward to having, only on passover, all year long) is
this variation on letcho

you’ll need to decide the amounts, it can be made as a dish for 2, or 20, just depending on the amounts…(though, for more than 8 or so, i’d do it in batches)

thinly slice: onions, potatos, peppers, and tomatoes…

then, in a large deep pot, heat kosher for passover oil, and sautee the onions… when they start turning a golden brown, add the potatoes. when they are soft-ish, and starting to turn color, add the peppers.. and when they are getting soft, add the tomatoes…
you need to stir the pot, with each addition, and once or twice after each addition. add a small amount of additional oil, if it starts being absorbed and getting dry. you’ll generate some liquids, which should evaporate… don’t salt this in advance, or you’ll have a stewed mess. it should be the consistancy of home fries or cottage fries.

i started making this because we didn’t like the flavor of any of the kosher for passover ketchups, and potatoes are a passover staple (and there’s a limit to how many times i was going to make mashed potatoes!)

i hope you enjoy!

now, as to the table… i’d leave off the tchotchkes.. but, that’s just me… how big is your table?? how much room do you have??? you might want to consider filling a glass or crystal bowl with water, tinting it with food coloring, and floating some flowers in it…
or scattering some decorative glass stones, used in vases, and found in craft stores, along the table around the candles… you can get them in many colors and mix, match or otherwise coordinate with your existing color scheme.

Q: what is a good kosher for passover recipe that include coconuts?
i need a good and easy 2 make kosher for passover recipe that includes coconut that is NOT macaroons!
thank you also if you find any good website plz tell me thx

A: http://baking.about.com/od/easter/r/easycoconut.htm

enjoy!!

Q: I’m celebrating passover this year. What are some really yummy recipes?
Nothing with cheese though. I hate cheese. Thanks!

A: Since it’s hardest to find dessert recipes without flour, here are some:

PASSOVER ORANGE SPONGE CAKE
8 large eggs, separated
1/2 tsp. salt
1-1/2 c. sugar, divided
1/3 c. orange juice
1/2 tsp. orange rind
7/8 c. matzo cake meal
1/2 c. chopped nuts
Add salt to egg whites and beat until stiff peaks form. Gradually hald half the sugar. Add orange juice and rind, and remaining sugar to egg yolks. Beat for at least 10 min (electic mixer) until very light and fluffy. Fold egg yolk mixture carefully into stiffly beaten egg whites. Sift cake meal and fold into egg mixture. Fold in nuts. Turn into 10″ tube panand bake at 325 for 40 min. Increase oven to 350 and bake 15-20 min longer, or until cake tests done. Serves 10

PASSOVER BROWNIES
3/4 c. matzo cake meal
1/4 c. cocoa powder
8 eggs, separated
1-1/2 c. sugar
1/2 c. orange juice
1/2 c. chopped nuts
1/4 c. oil.
Sift cake meal with cocoa. Beat egg whites until stiff and glossy. Beat egg yolks with sugar, orange juice and oil until well blended. Blend in cake meal and cocoa. Fold in egg whites and nutes. Turn into lightly greased 8″ square pan. Bake at 350 for 20-25 min.

Q: Does anyone have a butternut squash kugal recipe for Passover?
I used to have a recipe for Passover, using potato starch and cake meal. I have lost that recipe and now would like to make it again for my Passover Seder. Does anyone have it?

Much thanks!
You cant use flour at all during Passover.

A: I hope you don’t mind that this has carrot in it.

Butternut Squash and Carrot Kugel (P, KLP, TNT)

By Brenda-Lee Olson

Serves: 8-10

1 pound carrots, grated
1 medium butternut (or other winter) squash, cooked
2/3 cup applesauce
1 cup raisins
1/2 cup honey
1 cup almond flour or 1/2 C potato starch and 1/2 C. cake meal
1/4 teaspoon nutmeg or to taste
1/4 teaspoon cinnamon or to taste
1/2 cup oil
4 eggs

Preheat oven to 350°F. Grease a 9″x13″ pan. Soak raisins in hot water to plump and drain them.

Mix first five ingredients. Beat eggs and stir in oil.

Combine egg mixture with carrot/butternut mixture. Finally, combine dry ingredients and mix with everything else.

Bake for about an hour.

As concerns the answer remarking about flour not being allowed, may I include this since it can be confusing at Passover for those who want to be observant but are unsure? Best Answer – Chosen by Voters
If one of the five species of grain (wheat, oats, rye, barley, spelt) comes into contact with water after the stalks have been cut off the ground; if they become fermented, they become chametz. According to our Rabbinic authorities, this fermentation takes 18 minutes. Therefore, in order to be kosher l’pesach, matzoh must take less than 18 minutes to prepare from the time the water and flour are first mixed to the time the matzoh comes out of the oven.

The term chametz is applied not only to foodstuffs, but also to dishes and utensils in which foods that are chametz have been prepared during the year.

Beans, rice, corn, and peas are not among the grains that can become chametz, yet they are also forbidden during Pesach.This prohibition stems from the fact that flour can be made from these foods and it might be confusing. The rabbis felt that people might be tempted to use regular flour if they were allowed to use, for example, rice flour. To avoid such confusion, the rabbis decided that these foods (known as kitniot) not be used at all during Pesach. These additional foods are prohibited only by Ashkenazic Jews whose ancestors come from Eastern Europe.
Sephardic Jews, whose ancestry is Middle Eastern, permit these foods during Pesach. I’m sephard, but my husband is Ashkenaz, so I won’t eat rice and tortillas for PESSACH….

At Beit HaChatulim, removing chametz means getting out of our possession all flour, cereal, pasta, legumes, cookies, crackers, tofu and tofu products (soybeans are legumes!), rice and rice products, breads, brownie and pancake mixes, dry beans and peas, anything with corn sweeteners, baking powder, yeast, grain alcohol (not just the rum, the vanilla extract, too), popcorn, tortillas, and so on. It is a massive undertaking. We generally list all the food in the house and assign each item to one of the following categories:

* Use up or discard
* Give away to a food pantry (applies primarily to unopened packages of food)
* Sell for the duration of Pesach through a rabbinnical agreement called mechirat chametz.

On a more spiritual note, chametz can stand for other things in our lives that we would like to get rid of. Leaven symbolizes the impurity that causes grains to “puff up” and change. The removal of impurities in ourselves can keep us from “puffing up” and moving away from G-d.

* alcohol, make sure it’s kosher for pessach…Beer is chametz.

Q: Where can i get Jewish Recipes for Passover?
HELPPPP!!!!!!!!!!!!!!!!!!!!

A: 2 good sites for you.

http://www.kashrut.com/Passover/recipes/

http://www.chabad.org/holidays/passover/pesach_cdo/aid/32593/jewish/Recipes.htm

Q: Easter recipes???
help! im 13 and i want to help make something for dinner or dessert on easter. i need recipes, pictures, links/sites that are for a sidedish,snack or dessert. anything that serves at least 10 people. thanks much

A: Well this is super easy to make and cost less than 5 dollars to make

1 box jiffy cornbread mix
1 can creamed corn
1 can reg corn ( dont drain juice)
1 small container sour cream

mix everything together in a bowl then bake at 350 for about an 1hr or until the top is browned

or you can go to allrecipes.com and search easter recipes they have plenty of recipes plus pictures and ratings of them

Q: What are some of your favorite Easter recipes?
Every year my mom and I make wheat pies and Pizza Chiene for Easter. It got me wondering what other families do for Easter.

What are your favorite, traditional, or strangest Easter recipes?

A: this isn’t too extravagant or anything but, my favorite easter recipe is deviled eggs!! We make them every easter sunday!~!~! They’re absolutly DELICIOUS!~!~!~!~!

Q: What are some cute easter snack recipes?
I need some cute easter snack recipes (like eggs and stuff). Could I also have some dessert ideas? It’s getting late and I need gifts for my family for tomorrow of Easter!! Please Help!

A: Ingredients
16 whole natural almonds
10 jumbo marshmallows
1 cup powdered sugar
3 tablespoons whipping cream
One 9-ounce package Little Debbie Marshmallow Easter Puffs
1 to 2 drops blue food coloring
1 drop black food coloring

http://www.foodchannel.com/recipes/100-easter-puff-bunnies

Q: Anyone have any good Easter recipes involving (SUPRISE) hard-boiled eggs?
I’m going to have a few dozen hard-boiled eggs to use – what are some good recipes for deviled-eggs or potato/macaroni salad with hard boiled eggs in them? I’m not a great cook, so does anyone have any simple recipes?

A: I have a really good potato salad recipe.

5 pounds of potatoes
1 small jar of sweet pickles
1 small onion
salt and pepper
mayo, never measured, just put it in till it looks right.
1 1/2 dozen to 2 dozen eggs.
3/4 cup of so of sugar, I never measure this either. I just pour and taste. So when you get the taste you like, stop.

I cut up the potato’s in bit size pieces, then boil them.

Drain, Run cold water over them to help cool them, drain.

Cut up your eggs, all but 6 to 8, to put in the salad. Add.

Cut up the sweet pickles in small pieces. Add.

Cut up your onion, add.

Salt and pepper to taste.

Add 1/2 of the jar of sweet pickle “juice”.

Add sugar.

Add mayo till it looks right.

Stir it all up.

With the leftover eggs, cut them in full slices going longways and lay them on top to look pretty.

Enjoy.
( you can also make macaroni salad with this, just use 1 pound of mac. noodles in stead of potato’s.)

Q: Do you have so fast and easy Easter recipes?
Casserole’s, Salad’s, Anything besides desserts! We are having a small get together Sunday for my family here! Want some fast to make and easy to eat recipes to prepare! Thanks in advance!

A: My traditional Easter dinner is a ham dinner and is very easy to prepare. I just put the ham in the oven…bake some sweet potatoes….side dish of green beans….and this delicious rhubarb salad which can be prepared a day ahead of time…

RHUBARB SALAD
2 cups rhubarb, cooked and sweetened (1/2 cup sugar)
While hot, stir in
1 pkg. strawberry jello
Cool.
Stir in
1 pkg. Dream Whip, prepared.
Add
1 small can drained crushed pineapple
Chill until firm.

Some nice dinner rolls really set it off….these really make the dinner special….”Rabbit shaped dinner rolls” You can use this recipe, which is delicious, or use your own favorite dinner roll recipe…or you could buy frozen dough and use it.

http://blisstree.com/eat/easter-bunny-rolls/

Q: Looking for easter recipes?
Tired of all the same food for every holiday. Would you have any recipes for easter that you would like to share. 10 points for the best menu idea……serving 12 adults and 5 children

A: Creamy Tomato Pasta
Ingredients:

1 teaspoon olive oil
2 teaspoons crushed garlic
1 cup chopped onions
1/2 pound ground beef, turkey, sausage, or chicken
2 cans chicken broth, divided
Half jar of spaghetti sauce
8 ounces of small shell pasta
2 tablespoons butter
2 1/2 tablespoons flour
1 1/4 cup milk
1/2 cup shredded cheddar
2 tablespoons parmesan
Procedure:

Cook the small shell pasta, drain, and place it in a large round baking dish. In a pan, heat the oil with the garlic and onions approximately four minutes. Add the meat until it is cooked through, breaking it into small bits. Next, add a half can of chicken broth and the spaghetti sauce. Simmer the sauce on low until it is thick, approximately 12 minutes. Then pour the pasta sauce over the noodles in the dish. Rinse your pan out and return it to the stovetop. Melt the butter and then add the flour, stirring it constantly for about one minute, trying to moisten all the flour. Then add the remaining chicken broth (1 1/2 cans) and the milk. Simmer on medium and stir, breaking down the butter and flour into the mixture. (Rub it against the bottom and sides of the pan with a large spoon, if needed.) Once it has thickened, after about five minutes, add the shredded cheddar and parmesan. Stir and remove from heat. Carefully pour the creamy sauce over the red sauce and pasta in the large baking dish. Cover and bake at 350 degrees for 15 minutes or until hot

Teriyaki Pork Loin Roast
Makes 8 servings

Ingredients:
¾ cup apple juice
2 Tbsp. sugar
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. ground ginger
½ tsp. garlic powder
1/8 tsp. pepper
1 (about 3-lbs.) boneless pork loin roast
7-1/2 tsp. cornstarch
3 Tbsp. cold water

Preparation:
Combine the apple juice, sugar, soy sauce, cider vinegar, ginger, garlic, and pepper in a slow cooker that’s been sprayed with nonstick cooking spray. Add the pork roast and turn to coat. Cover and cook on low for 8-9 hours. Remove the roast and keep warm. In a saucepan, blend cornstarch and water until smooth; stir in the cooking juices from the slow cooker. Bring to a boil; cook and stir until thickened, about 2-3 minutes. Serve sauce with the roast.

Tarragon Salmon Salad Recipe
MAKES 4 SERVINGS

Flaked poached salmon is flavored with chopped fresh tarragon. Pecans, grapes, or chopped apples can be added to the salad for variety.

FOR THE POACHED SALMON:

Ingredients:

1 1/2 cups dry white wine
1 cup water
2 lemon slices
1/2 onion, peeled and cut in half
4 sprigs fresh dill
4 sprigs fresh flat-leaf parsley
2 fresh bay leaves
1 teaspoon coarse salt
1 pound fresh salmon fillets, skinned and boned
FOR THE SALAD:

Ingredients:

Nonstick cooking spray
1 pound poached salmon fillets
2 tablespoons chopped fresh tarragon
1/2 cup coarsely chopped yellow sweet pepper
1 1/3 cups chopped, seeded tomatoes
1/4 cup chopped onion
1/2 medium cucumber, coarsely chopped (about 2 cups)
2 teaspoons small capers, drained
1 cup chopped pecans (optional)
1 recipe Lemon Vinaigrette (recipe follows)
TO PREPARE THE SALMON:

Combine the wine, water, lemon slices, onion, dill, parsley, bay leaves, and salt in a medium nonreactive skillet or saucepan. Bring to a boil. Reduce to a simmer, add the salmon, and cover. Cook for 5 to 8 minutes or just until done.
Carefully remove the salmon to a plate and let cool slightly. Break into medium-size pieces.
TO PREPARE THE SALAD:

Spray four 6-ounce small tumbler glasses or ramekins with nonstick cooking spray. Equally divide and layer the ingredients in each of the glasses or ramekins in the following order: salmon, tarragon, yellow pepper, tomatoes, onion and cucumber. Cover the top layer with plastic wrap and firmly press the mixture into the glasses or ramekins with a soup can or a similar object slightly smaller than the diameter of the glass or ramekin.
Invert the salads onto individual salad plates; carefully lift off the glasses or ramekins. Sprinkle each serving with capers and pecans (optional); drizzle with Lemon Vinaigrette (recipe below).
Lemon Vinaigrette RecipeMakes 1/2 Cup

Ingredients:

4 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
4 tablespoons freshly squeezed lemon juice
2 teaspoons sugar
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a screw-top jar, combine the olive oil, lemon zest and juice, sugar, and salt and pepper. Shake well to mix the ingredients.
Refrigerate before using. Shake well before drizzling over the salad

Soy Sauce Chicken
Ingredients

1 medium size chicken, (cut into pieces as desired or leave it whole)
1 tsp. salt
3 tbsp. dark soya sauce with 1 to 2 tbsp. sugar
a big cluster of garlic
1/2 cup water.
1 tsp. sesame oil
Method

1. Season chicken with salt for 1 hour.
2. Smash garlic.
3. Fry the garlic until lightly brown. Set it aside.
4. Brown the sugar (either light or dark brown)
5. Throw in the garlic and simmer with half cup of water for 30 to 45 minutes.
6. Add chicken in and cook over a very low heat until it is cooked and the juice is the same level as the meat.
7. Stir every now and then, so that the chicken is cooked evenly.
8. Add in the soya sauce and sesame oil. Stir well.
9. Simmer for another 15 minutes, stirring occasionally.
Serve with loads of rice and vegetables.

Mango Ice Box Cake
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
2 cups cream
20 ladyfingers
4 mangos, peeled and sliced
5 ladyfingers, crumbled

DIRECTIONS
Whisk together the sweetened condensed milk and cream. Set aside.
Arrange 10 ladyfingers in a 7×11 baking dish; layer about half of the mango slices on the ladyfingers. Pour half of the milk mixture over the mangoes and ladyfingers. Repeat layering. Sprinkle ladyfinger crumbles over top. Cover dish
and freeze at least 4 hours.

Twice-Baked Potatoes
INGREDIENTS:
4 large baking potatoes, such as russets
1 package (3oz) cream cheese, softened
1 teaspoon minced fresh or frozen chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish
PREPARATION:
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl.

Stuffed Mushrooms
INGREDIENTS:
8 to 10 medium mushroom, firm, closed caps
1 tablespoon butter
2 tablespoons minced onion or green onion
1/4 tablespoon Worcestershire sauce
1/4 cup soft bread crumbs (see below)
1/4 cup shredded sharp cheddar cheese
2 tablespoons water
salt & pepper to taste
PREPARATION:
Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender.

Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.
Makes 8 to 10 appetizers.
Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.

Mini Cheddar and Green Onion Quiches
INGREDIENTS:
Pie pastry for 2-crust pie
2 tablespoons butter, melted
1 cup thinly sliced green onion, divided
1 cup shredded sharp Cheddar cheese
3 large eggs
1 teaspoon salt
freshly ground black pepper, about 1/8 teaspoon
1 teaspoon Dijon or other spicy mustard
1 cup half-and-half, or half heavy cream and half whole milk
PREPARATION:
Grease and flour mini muffin pans and heat oven to 400°.
Roll pie crust out to about 1/8-inch thickness. Cut out 2 1/2-inch rounds; fit into the mini muffin cups. Brush pastry with butter.

Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese.

Q: Does anyone know any quick and easy easter recipes for kids?
My daughter needs an easter dessert for a party thursday and i want something easy and fun that 3-5 yr olds will eat! HELP?!

A: I recommend this site alot:

http://www.marsbrightideas.com/easter/recipes/

Q: Do you have any ideas for easy Easter recipes?
I’m just looking for a good dessert that can tempt most taste buds. Fat free or low cal would be nice. Oh and don’t forget simple to make.

Thank you for your answers.

A: Quick put together desserts:

Eagle Brand Sweetened Condensed Milk videos-turn on your sound:

http://eaglebrand.com/videos.asp?v=fudge#video

Kraft’s Chocolate Passion Bowl (video):

http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=342

Q: What about some good easter recipes? anyone?
Does anyone know of any good websites where i can get good holiday recipes? In particular i was looking for easter! please don’t give me any obvious websites like betty crocker, or pillsbury. Make sure that the recipes have NO alchole

A: Best Devilled Eggs

Ingredients

12 hardboiled egg, peeled and chilled
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish ( sweet or dill)
paprika

Directions

Cut eggs in half lengthwise, remove yolks, and reserve whites.

Mash yolks until smooth. Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth. Stir in onion, and pickle relish.

Spoon mixture into center of egg whites. Sprinkle tops with paprika.

Serve as appetizer or side dish.

***************************************
Easter Ham

Ingredients
1 whole bone-in ham
12 ounces pineapple juice
2 cups packed brown sugar
1 cup water
1/2 teaspoon ground cloves

Directions

Place ham in roasting pan.

In saucepan, bring remaining ingredients to a boil. Pour over ham.

Bake, uncovered at 350°F for 2 to 2-1/2 hours, basting occasionally.

Cover with a foil tent if ham is getting too brown.

Great for easter lunch or dinner.

********************************
Cheesy Scalloped Potatoes

Ingredients

1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups half-and-half cream
2 tablespoons herb and garlic flavored cream cheese spread
2 tablespoons dehydrated onion flakes
2 tablespoons garlic powder
2 tablespoons mustard powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
6 large baking potatoes, peeled and thinly sliced
3 cloves garlic, minced
2 stalks celery, thinly sliced
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees F (175 degrees F).

In a large bowl, stir together the Cheddar cheese soup, half-and-half, cream cheese, onion flakes, garlic powder, mustard powder, chicken bouillon granules, salt and pepper. It will be slightly lumpy.

Grease a 9×13 inch baking dish, and layer 1/3 of the potato slices over the bottom so that they overlap slightly. Sprinkle half of the garlic and celery over this layer. Repeat layers ending with potatoes on top. Pour the cheese soup mixture evenly over the whole dish. Cover tightly with aluminum foil.

Bake for 45 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar and Parmesan cheeses over the top. Return to the oven uncovered, and bake for 20 more minutes, or until a butter knife can easily be inserted into the potatoes.

********************

Green Bean Casserole

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
*********************************

Carrot Cake

Ingredients

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Q: Shot recipes for Easter egg hunt?
For the adults that are comming to easter dinner I am setting up an Easter egg hunt were the eggs all have the name of a shot the finder will have to do. I need recipes for shots, that have common ingredients, any ideas?

A: i found 17 “jello shots” recipes at www.recipezaar.com….go there, it’s FREE!

Q: What are some FUN easter desert recipes?
What are some FUN easter desert recipes?

A: Angel food cake frosted in pink or yellow and decorated with Easter candy, for example, bunny peeps in a circle to look like a flower, or foil eggs all around the bottom.

Mini cupcakes with coconuts nests on top with jelly beans for eggs

Chocolate silk pie garnished with mini Easter bunnies

Q: anyone have any good recipes for leftover easter eggs?
i’m sure that there are going to be a lot of others wondering this same question. if you have any good recipes please share. thanks and happy easter!

A: I just made Tuna Salad today and used eggs.

I did think about all the eggs that have been boiled over this Easter Holiday.

I suggest using left over eggs for:
Deviled eggs.
Tuna Salad – uses 2 eggs per can tuna
Potato Salad – uses 4 eggs per 10 med sized potato’s
Egg Salad

Happy Easter!

Q: RECIPES: Does anyone have some good, easy Easter recipes?
Just wanting some ideas for Easter

A: You didn’t mention whether you wanted desserts, side dishes, or appetizers, so here’s some to think about:

1. Mashed potato casserole: 10 yukon gold potatoes cooked until fork tender in chicken broth, drained. 1/2 cube butter, 1 4 oz package cream cheese, 1/2 cup sour cream, 1 cup sharp cheddar cheese,1 bunch scallions, chopped, more butter and cheese to top with. Add next 5 ingrediants along with a generous portion of kosher salt and fresh ground pepper. Add more sour cream if necessary. Top with cheddar cheese and dot with butter. Cover and bake in a 350 degree oven for 30 – 40 minutes, or until cheese is melted and bubbly.
2. Asparagas with pancetta bread crumbs: trim fibrous ends off of asparagas and cook until tender crisp, about 1 minute. Set aside. In skillet, saute pancetta with 3 T minced onion and 1 tsp minced garlic. Add 1 cup bread crumbs and stir to coat. Add 1 tsp lemon zest and 3 T parmesan cheese. Place asparagas in baking dish and sprinkle with bread crumbs. Drizzle olive oil or melted butter over each and bake for 20 minutes at 350 degrees.
3. Strawberry Angel Trifle: 1 store bought angel food cake, 1 large package vanilla instant pudding, 1/2 cup sour cream, 1 1/2 cup milk, 2 pints strawberries, cleaned, stemmed, and sliced. Sweeten and mash slightly with spoon. Coolwhip. Tear angel food cake into pieces and top with some of the berry mixture. Blend sour cream with milk and pudding and fold in 1 cup of the CoolWhip. Put 1/2 on top of the strawberries. Repeat layers ending with strawberries and Coolwhip.

Q: Does anyone have any easy Easter recipes?
I live at college and Im going home tomorrow to see my family. I would love to surprise them with a lovely desert that wouldn’t be too hard to make, maybe even from a box? Does anyone have any suggestions?
i have an oven

A: Make Eton Mess.Its a combination of meringues that you can buy from supermarket ready made.You crumble them up , and make layers with strawberries and whipped cream.Its wonderful.I serve mine with a choc sauce made with choc spread warmed through and some cream.Or you can just top it with this.Everyone does this dessert differently so be adventurous !

Q: What are those easter marshmellow recipes thing?
As we all know easter is coming and i need that recipie for that thing when you put it in the oven there is a marshmellow(and the marshmellow represents jesus) but when you taken them out the marshmellow isn’t there (when jesus rose from the toomb)! EEk please help! fast!

A: Hi,

I’m not familar with the dish you’re talking about, but I did a search using the words “marshmallow represents Jesus” and came up with the link to the recipe pasted below. It uses crescent rolls…is this the one?

Q: Traditional Chinese New Year Recipes?
I’m doing a school project on the chinese new year, and i have to have enough small food samples for about 35 people. I’m looking for something made with ingredients that i could find around my kitchen or easily in a grocery store that aren’t super expensive either.
So, I’m thinking maybe some kind of drink (if alcoholic, maybe alochol could be substituted for sprite or something- it’s for high school sophomores lol) or soup.
Any help is much appreciated, thanks!

A: That’s a lot of people to have to provide “samples” for. I second the motion for the egg drop soup. You might wanna add a bag of frozen peas and carrots (for color) and maybe dice up some tofu in really small pieces.

Do YOU actually have to prepare the food? Why not go to one of those $1 Chinese food spots and pick up some noodles (because that’s hella traditional – means LONG LIFE).

I MADE a Chinese dinner for like 5 of my friends and it cost me a small fortune for all the ingredients and it took forever to cook. Good luck!

Q: Tips for a calm and easy New Year?? Recipes or decoration….?
Hi there!

1st HAPPY NEW YEAR! Hope you will have a great year 2008!!
Do you have any tips for a simple diner? I don’t want to make a huge thing with it as then you dont control much of the evening. I have about 10 people coming and would like to do easy recipes. I have desert and the entrance and salade. Any main dish idea?
If you have decoration tips they are more then welcome!

Any information would be great! (when I have 10 answers, insults don’t count, I’ll give you my desert recipe… deal?)

A: White Castle hamburgers. You can slide your way into the new year.

Q: Traditional Chinese New Year Recipes? Care to share your favorite one’s?

A: Chinese New Year Whole Fish With Sweet and Sour Vegetables
This recipe comes from a Chinese friend. Simple and delicious especially when she made it!
4 servings 25 min 10 min prep

35 1/3 ounces fish, cleaned and scaled
salt
vegetable oil
1 tablespoons shredded fresh ginger
1 red chili, deseeded and finely chopped
3 spring onions, sliced
1 carrot, thinly sliced
1 red capsicum, thinly sliced
3 tablespoons light soy sauce
3 tablespoons oyster sauce
2 tablespoons sugar
3 tablespoons vinegar
1 tablespoons sesame oil
2 teaspoons cornflour

Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides.
Season with salt rubbing the salt into the cuts.
Cook under a preheated grill 4 minutes each side. Alternatively bbq it.
Meanwhile heat a wok, add a little oil, add ginger, chilli and vegetables tossing well over high heat for 2-3 minutes.
Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil.
In a bowl mix cornflour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens.
Place fish on serving platter and spoon sauce and vegetables over the top.

Chinese New Year Cookies
60 or more 15 min 5 min prep
Change to: or more US Metric
12 ounces semisweet chocolate
12 ounces caramel candies
2 cups chow mein noodles
2 cups salted peanuts

Unwrap caramels.
Combine chocolate and caramels in top of double boiler.
Heat over med until completely melted.
Add noodles and nuts.
Stir well.
Drop by teaspoon onto wax paper.
Chill.

Chinese New Year Rice
6 servings 20 min 20 min prep

3 tablespoons vegetable oil
1 lb cooked chicken breasts, cut into bite-size pieces
3 1/2 cups cooked rice, chilled
3 green onions, sliced
1 stalk celery, diagonally sliced
1 small carrot, shredded
1-2 tablespoon soy sauce
1/8 teaspoon black pepper

Heat oil in a large skillet or wok over medium high heat.
Add chicken.
Cook and stir until lightly browned.
Add remaining ingredients.
Cook and stir about 10 minutes.
Serve.

Chinese New Year Wonton Soup
6 servings 35 min 20 min prep

1/2 lb mushrooms
1/4 lb sliced ham
1 tablespoon oil
1/4 lb small shrimp
1/2 cup minced green onions
2 tablespoons soy sauce
12 wonton skins
2 green onions, diagonally cut in 1 inch pieces
4 cups chicken broth
1/2 lb fresh spinach, trimmed,washed,drained,cut in thin strips

Mince 3/4 cup of mushrooms.
Slice the rest.
Saute’ ham in oil, drain on paper towel.
Set aside 6 shrimp and finely chop the rest.
Add minced mushrooms, onions, and soy sauce to the chopped shrimp.
Mix to a paste consistency.
Place mixture in the middle of the wonton skin.
Brush water on 2 borders of the skin, covering 1/4″ from the edge.
Bring one end over to form a triangle.
Seal edges.
Pull the other 2 ends together to meet and overlap under filling.
Moisten 1 end, pinch firmly.
Bring chicken broth to a boil.
Add wontons, sliced mushrooms, green onions.
Simmer 10 minutes.
Add reserved 6 shrimp and spinach.
Cook until spinach wilts.
Top with ham strips.

Q: Anyone have any New Year’s recipes?
I want to make some food for New Year’s Eve… What are some traditional stuff that you make or you do?

A: The best food to prepare for New Year’s Eve is finger food and appetizers. Tradition says that you should serve pickled herring for luck. And on New Year’s Day, NEVER, NEVER, NEVER serve poultry of any kind. Those who do will scratch for money all year long. For financial wealth, eat pork – that way, you will roll in cash.

Q: I’m have a Chinese New Year party, any recipes and decorating ideas?
I’m having silky corn and chicken soup and crab rangoons, chicken satay and ?????
I’d also like ideas for table settings, party favors, etc.

A: I think this site would be helpful (food)

http://www.foodnetwork.com/food/et_hd_chinese_new_year/article/0,1972,FOOD_9831_1745837,00.html

This is for a kids party but I think there are some good ideas

http://www.kidspartyfun.com/pages/themes/chinesenewyear.html

Something else that may be helpful
http://www.educ.uvic.ca/faculty/mroth/438/CHINA/decorations.html

http://www.chinatown-online.co.uk/pages/learn/class_newyear.html

Good luck

Q: What are some good vegetarian/vegan finger food appetizer recipes for New Year’s Eve?

A: stuff mushrooms
spinach puff pastry
hummus
baba ganoush
falafel
garlic bread fingers
veggie sticks
guacamole or salsa

Q: I would like Belgian New Year’s Eve Customs and Recipes?
I am having a New Year’s Eve Party and know my Italian customs and recipes but not my Belgian customs and recipes. Thanks

A: The site on the Internet to find
http://www.dricq.com/school/index.shtm
http://www.dricq.com/school/Health/14102.shtm

http://www.dricq.com/school/Health/index.shtm

Q: Anyone have any good recipes for New Years Eve?
I have been invited to a New Year’s Eve party and have been asked to bring a snack type food(i.e. finger foods or some type of dip). Does anyone have any easy or good recipes? I do not like to cook and I love simple things so, anything that combines those two things would be great!

A: CRAB DIP…
on a flat plate put a layer of cream cheese
then put a layer of cocktail sauce
then put a layer of crab meat from a can
put crackers around it for dipping!
YUMMY!!

Q: I am Going to try to lose some wieght this New Year. What are some Healthy Recipes and, or Exercises?
I like To eat But I need to stop what are some healthy suggestions.

A: In addition to 60 minutes of cardio a day (Walking, jogging, swimming, dancing, or jumping rope are great!) I do ab circuits multiple times daily. These help you get toned which equals a sexy body which equals more confidence. When your body feels stronger, your confidence shines through.
*100 crunches
*50 bicycle crunches
*25 leg lifts
*balance your weight on your right elbow (20 seconds)
*balance your weight on your left elbow (20 seconds)
*20 push-ups

Tip: always keep your abs tight (even when sitting or walking)

Diet: eat foods low in sodium to counteract bloating of the stomach; eat healthy food all around

For arms, legs, etc. I use resistance bands, weights, and do squats and lunges (50 lunges at a time and 25 squats at a time).

Small changes are a key to starting a healthier lifestyle
*Take the stairs instead of the elevator.
*Walk up the escalator if there aren’t stairs.
*During a break from work, just go outside and walk (you’ll be more inspired to keep at it if it’s outside on a pretty day) or do a few squats.
*Start small: Do a few crunches/ push-ups each day, and steadily increase the number.
*Even though your schedule is busy, try to fit in at least 30 minutes of walking or some other cardio. (jogging, swimming, jumping rope)
*Turn on some upbeat music and just dance… At home, this isn’t embarrassing or anything. Just relax and dance; it’s really fun!
*Throw out all the junk food in your house, and don’t let yourself buy any… When you’re tempted to buy/eat junk food, picture yourself as gorgeous and thin… that’ll keep your focus on the goal.
*Switch to whole grain foods; they are much healthier.
*Choose healthier snacks… We’re always tempted by sugary and high calorie snacks like we find in vending machines. Instead pack an apple, a rice cake (they are REALLY good), or a nutrition bar.
*Add more servings of fruits and vegetables; it’s tough, but they are healthy and can fill you up faster.
*When fixing a meal, prepare everything then put up the bags, boxes, etc. so you won’t be tempted by seconds.
*Brush your teeth right before and after a meal. It will curb your appetite.
*Eat slowly and take smaller bites because the “I’m full” hormones will be signalled better.

Q: New Year appetizer recipes?
I am thinking of inviting a few friends over and wondering what would be some great recipes I could get to together and try out… they love to eat.. what are some of your favorite recipes?

A: Easy dip my daughter did this year:

2 pkgs cream cheese
1 pkg Jimmy Dean Sausage
2 cans Rotel tomatoes

Put in slow cooker, heat thoroughly, serve with corn chips.

I do a mexican dip:

1 lb. ground beef cooked
1 pkg. cream cheese
1/2 lb. cheddar shredded
1 med jar salsa

Mix in slow cooker, heat thoroughly, serve with corn chips.

Q: Do you have any New Year’s recipes that you make/eat for good luck?

A: Well I don’t make any thing but I do drink large quantities of alcohol if that counts.

Q: what are some great food recipes for the new year 2008????

A: Just depends on what you like:
Breakie:
Buttermilk pancakes with berries and yogurt.
Lunch:
Flat bread + Any combination of fillings.Wrap up,toast it in sandwich-press if desired,cut in half and serve.
Filling Ideas:
Advocado & Chicken,Ham/Cheese/Tomato,Bacon/egg/cheese/tom-sauce,Salad,Tuna Salad,Get Creative!
Dinner:
1) Homemade pizza-
its a classic,its easy & fast and its healthy.Try using a tortilla as a pizza base!Kids LOVE joining in to make these too!
2)Buy a CrockPot ‘aka’ Slow-Cooker…DO this in the morning before you go to work:
Put chosen meat(shanks are great,keep other varieties of meat in large chunks for best results)add any combination of vegies,a cup or two of water or other liquid like stock or tinned tomatoes,put the lid on,set to low and walk out the door.When you arrive home (up to 8 hrs later),turn off your slow cooker,serve with mashed potato or rice,and a simple salad.
3) Baked Potatoes:
Use Medium to Large Potatoes,2 per person.Dry bake(no oil) in moderate oven until cooked(stab with skewer after 40 mins to see if soft enough).Cut a cross in each,but not all the way to the bottom,brush with a little butter,put back in oven for another 10 mins to get a little crispy if desired.Serve 2 each on plates,top with a variety and combination of toppings,eg:Diced tomato,Diced bacon,Cheese,Sour Cream,Homus,Shredded Lettuce,Diced Onion,Chopped Mushroom,Bolognese Sauce,Tuna Salad,Any other Diced Meat,Chilli-con-carne.Enjoy!
Desert:
Death-By-Mud-Cake…Just buy a packet choc cake mix and instead of adding the 1cup of water as per directions,add 1cup of chocolate liquer or schnapps.Result:A very moist mud cake(alcahole in liquer or schnapps will cook out so kids can still eat this!)Serve with good quality vanilla ice-cream, or a tablespoon of double cream.

Q: Any recipes for Vietnamese New Year (Tet)?
Are there any Tet recipes you like? I need some answers quick because Tet is tomorrow!

A: Vietnamese Pho
4 servings

5 lbs beef bones with marrow
5 lbs oxtails
1 lb flank steaks
2 large onions, unpeeled, halved, and studded with 8 cloves
3 shallots, unpeeled
2 ounces ginger, unpeeled (1 piece)
8 teaspoons star anise
1 cinnamon stick
4 medium parsnips, cut in 2-inch-chunks
2 teaspoons salt
1 lb beef sirloin
2 scallions, thinly sliced
1 tablespoon cilantro, chopped
2 medium onions, thinly sliced
1/4 cup hot chili sauce
1 lb rice noodles (1/4-inch wide (or banh pho))
1/2 cup nuoc nam (Vietnamese fish-sauce)
black pepper, freshly ground
2 cups fresh bean sprouts
2 fresh chili peppers, sliced
2 limes, cut in wedges
1 bunch fresh mint
1 bunch fresh Asian basil or regular basil

Soak bone overnight in cold water.
Place bones, oxtails and flank steak in a large stock pot. Add SALTED BOILING water to cover and bring to a boil. Better yet, boil water, add salt then add bones. Marinate oxtails and flank steak with fish sauce, sugar, black pepper.
Cook 5 minutes, drain and rinse pot and bones.
Return bones to pot, add 6 quarts COLD WATER and bring to a boil. Skim surface of scum and fat. Stir bones at bottom. After 1 hour of simmering, add oxtails & flank steak.
The ginger root, shallots, and onion need to be roasted. The ginger root until the outer layer peels off easily. The onion until outer layer is semi-burnt. About 3 min. Roast the anise seeds in a pan for 2 min. Add to broth while waiting to boil.
Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way; that is after they are cooked for about 1 hour.
Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.
Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones.
Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil.
Reduce heat to simmer.
In another pot, bring 4 quarts of water to a boil.
Add noodles and drain immediately.
Do not overcook noodles

Vietnamese Cabbage
A little unusual but easy side dish to prepare. Chinese cabbage can be used as well as ordinary cabbage. Some tabasco or red pepper flakes could spice it up quite nicely if desired.
6 servings
20 min 10 min prep
1 egg
1 teaspoon fish sauce or 1 1/2 teaspoons soy sauce
1 tablespoon oil
3/4 lb cabbage, cut into thin strips about 2 inches long
1 clove garlic, crushed
black pepper

Beat the egg with the fish sauce and set aside.
Heat wok over high heat, add garlic and oil.
When garlic turns brown remove and discard it.
Add cabbage, stir fry 2 minutes.
Add 2 Tbs water, cover and cook on medium heat for 3 minutes.
Increase heat to high and make a well in cabbage.
Pour egg mixture in well.
Stir fry 2 more minutes, add pepper and serve.

Vietnamese Spring Rolls
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
20 spring rolls
1 hour 30 min prep
1 lb ground pork
1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrots
1/4 cup finely grated cabbage (optional)
1/2 cup bean sprouts
3 tablespoons cilantro, chopped
2 tablespoons white wine
salt
white pepper
20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
oil (for frying)

Combine all ingredients except wraps and oil in a bowl.
On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
Fold sides in, then begin rolling spring roll at the mixture side.
Seal roll by moistening edge with water.
Heat oil over medium-high heat.
Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
Keep warm in heated oven.
Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.

Vietnamese Meatballs
We made a delicious meal of these, Chinese eggrolls, Thai corn fritters, and nuoc cham dipping sauce. These can also be grilled.
20 meatballs
22 min 15 min prep
1 1/2 lbs ground beef
2 cloves garlic
1 tablespoon rice wine
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
1 egg white
1 tablespoon sesame oil
2 tablespoons cornstarch

Combine all ingredients until well blended.
Make 1″ meatballs.
Put them on wooden skewers (about 4 per skewer–you kind of have to mold them on to the skewer).
Broil (or grill) until thoroughly cooked.

Vietnamese Crispy Pancakes
Found this recipe in the People’s Friend, a scottish magazine. They filled these pancakes with a seafood salad mixture, but i guess you could use anything.
4 servings 40 min 10 min prep

12 1/3 ounces rice flour
1 teaspoons ground turmeric
1/4 teaspoon salt
1 teaspoons sugar
3 1/4 cups coconut milk
2 teaspoons sunflower oil
1 1/16 cups water, plus extra required to make batter smooth

Sift the rice flour and turmeric, salt and sugar together.
Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency.
Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size.
Let this cook on one side for about 3-5 mins until golden.
The recipe does not say to cook on both sides, so I guess the uncooked side would have to be dry before you took it out.

Q: Do you have any good dessert recipes for New Year’s Eve?
Preferably involving lady fingers…

A: Fruit Pizza is always a hit

I’m personally making cupcakes with sparkling sugar dusted on top.

Q: What websites have recipes for non-alcoholic drinks to make for New Year?
Sweet as in fruity, chocolate, cinnamon, etc., are preferred.

A: You can just google virgin drinks but here is a website that has a lot of recipes.

http://www.drinksmixer.com/cat/8/

Q: Christmas Recipes?
I need a Christmas side dish or main dish recipe to take to a party this weekend. A website or just recipes would be great. Thanks a lot for your help.

A: Broccoli Salad
1/2 c mayonaise,1&1/2 tblsp Wine Vinegar,1/4 c sugar ,1 head broccoli ,cut into small pieces ,1/2 med onion,1/2 c raisins,1/2 lb bacon ,fully cooked and crumbled .
Mix all ingredients together . It will get better as it sits in the refrigerator. serves 15. good luck and god bless.

Q: Christmas recipes???
does anyone know any nice recipes for xmas? i’m planning on cooking a turkey but as for other stuff i havent a clue what else to cook! plz help

A: Here’s a few recipes you might like to choose from:

Mrs. Hoggle’s Stuffed Cranberry Sauce Recipe courtesy Paula Deen Show:
Paula’s Home Cooking Episode: Thanksgiving

1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled (make sure its chilled, I forgot and it was hard to slice it evenly)

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.

_____________________________________________________

Apple-Almond Stuffing:

1/2 cup butter or margarine
3 celery ribs, diced
1 medium onion, diced
2 large Granny Smith apples, coarsely chopped
24 white bread slices, cubed
1 1/2 cups chicken broth
1 cup almonds, chopped and toasted
1/4 cup almond liqueur*
2 tablespoons chopped fresh parsley
1 tablespoon fresh sage sprigs
1 1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Garnish: chopped fresh sage

Melt butter in a Dutch oven over medium heat. Add celery and onion; sauté 5 minutes or until tender. Add apple; cook, stirring often, 5 minutes. Remove from heat.

Add bread and next 8 ingredients to Dutch oven, tossing gently to combine. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 325° for 35 minutes. Uncover and bake 10 more minutes or until golden. Serve with baked or grilled pork chops, if desired. Garnish, if desired.

* 2 teaspoons almond extract may be substituted for 1/4 cup almond liqueur.

Yield: 8 cups
_____________________________________________________

Cranberry Fluff

INGREDIENTS:

- 4 cups fresh or frozen cranberries
- 3 cups miniature marshmallows
- 3/4 cup sugar
- 2 cups finely chopped peeled tart apples
- 1/2 cup halved green grapes
- 1/2 cup chopped nuts
- 1/4 teaspoon salt
- 1 cup whipping cream, whipped or 1 cup Cool Whip or other frozen topping

DIRECTIONS:
- Place cranberries in a food processor or blender; cover and process until finely chopped.
- Transfer to a bowl; add the marshmallows and sugar.
- Cover and refrigerate for 4 hours or overnight. Just before serving, stir in the apples, grapes, nuts and salt.
- Fold in whipped cream.
_____________________________________________________

Boston Market Sweet Potato Casserole

3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
Crunch Topping
1/2 cup (1 stick) butter
1/3 cup flour
1 cup rolled oats
1 cup brown sugar
1 cup chopped pecans or walnuts
1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. (Actually I peel them first, then boil them. It takes less time). Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole dish and top with the Crunch Topping. Cover with tin foil about 1/2 hour after start baking. Bake at 350 degrees F for 45 minutes to an hour.
____________________________________________________

Strawberry Spinach Salad

INGREDIENTS

* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
* 1 quart strawberries – cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered

DIRECTIONS

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
_____________________________________________________

Make-Ahead Mashed Potatoes

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

INGREDIENTS

* 5 pounds Yukon Gold potatoes, cooked and mashed
* 2 (3 ounce) packages cream cheese
* 8 ounces sour cream
* 1/2 cup milk
* 2 teaspoons onion salt
* ground black pepper to taste

DIRECTIONS

1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.
_____________________________________________________

Carrots and Onions Au Gratin

INGREDIENTS

* 1 (16 ounce) package baby carrots, sliced
* 2 medium onions, sliced
* 1 cup shredded Cheddar cheese
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 1/2 cups milk
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon butter
* 1 cup fine dry bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
3. In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
4. Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
5. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
_____________________________________________________

Christmas Wreath Cake

INGREDIENTS

* 1 1/2 cups raisins
* 1 cup red and green candied cherries
* 3/4 cup dates, pitted and chopped
* 3/4 cup finely diced candied pineapple
* 3/4 cup chopped walnuts
* 1/2 cup flaked coconut
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter
* 1 1/4 cups white sugar
* 1 teaspoon lemon zest
* 4 eggs
* 2 teaspoons lemon juice

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper, and grease well.
2. In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, nuts, and coconut. Stir until all fruit is coated.
3. In another large bowl, cream the butter or margarine with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
4. Bake for 2 hours. Cool.

Enjoy and Merry Christmas!

Q: christmas recipes.!?
hola. =)
my mom asked me to look
online for some interesting
and easy christmas recipes..
so i was wondering if anyone
had some they’d like to share
i would very much appreciate
some if you’ve got `em! =D
deserts, sorry!
desserts* haha.

A: for main dish, side dishes, dessert, or what?

Q: Easy Christmas recipes for a complete kitchen novice?
I fancy doing a bit of baking this weekend and I wondered if anyone knew any really easy recipes for Christmas snacks or puddings or cakes?

A: Morrisons..

Q: Do you know Christmas recipes to cook now and to freeze?
I am looking for Christmas recipes to cook at the end of november and to freeze because I won’t have much time the week before Christmas to cook everything.

Cheers!

A: Hi,
I found this very useful page where are listed a lot of Christmas recipes that can be frozen 4 weeks before and the tips to cook them on Christmas day:

Casserole
Mince pies
Desserts and sweets
Pastry
Sausage rolls
Sauces and stuffing
Ice creams
Bread

Check this out:

http://www.mydish.co.uk/news/299/get_ready_for_christmas%3A_some_great_ideas_of_meals_that_can_be_frozen_for_christmas

Q: What are good Christmas recipes you can make with kids?
What are some yummy, cute cookie/dessert recipes you can make with
kids? (made with handy ingredients)
We’re expecting snow on Saturday and I wanted to make something
warm and ymmuy, what are some of your family’s traditional snow day/Christmas cookie/dessert recipes?

A: This isn’t a dessert exactly, but my mom used to make it on snowy days to help warm us up and the kids might enjoy some of this with their cookies.

Spiced Apple Cider
3/4 gallon apple juice
6 oz orange juice concentrate (don’t mix up according to directions just add the frozen or thawed concentrate as it comes out of the can)
3 c cranberry juice
10 whole cloves
1 tsp ground all spice
1/2 c brown sugar
2 cinnamon sticks

Combine all ingredients and mix well. Heat in a Crock Pot or in a roasting pan on the stove top.

In the Crock Pot we usually put it on the higher setting to heat it up to start, then turn it down to low. We leave it in the Crock Pot on low all day ladling it out to drink as wanted and then put leftovers in a pitcher in the fridge at the end of the day to be heated up cup by cup in the microwave in the future.

Q: Christmas Recipes – I need some good recipes for …..?
Christmas Eve finger foods. I’m having my family over, and we all are bringing food, but I need some more ideas and recipes. I am already planning on making a vegetable pizza, meatballs, maybe some shrimp, spinach dip – maybe – anyone else have some ideas – I would love to hear ideas and recipes. Thanks for all your help.

A: Bacon Pasteries:
8 strips of bacon, cooked 3/4 C grated cheese
1 sm onion, chopped 1/2 C mayo
1 med tomato, chopped 1T Fresh Basil Chopped
1 Large can refrigerated biscuits( Flaky Style)

In a mixing bowl combine bacon, onion, tomato, cheese, mayo and basil. Seperate each biscuit into 2 to 3 layers and flatten slightly in your hand. Press the flattened section of biscuit into mini muffin pans. Spoon filling mixture into each biscuit. Bake at 375 for 15 minutes

Mushroom Puffs:
4 ounces cream cheese, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon chopped onion
1/8 teaspoon hot pepper sauce
1 tube (8 ounces) crescent roll dough

In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough.
Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

Truffle Brownie Cups:
1 2/3 c. chocolate chips
2 T. butter (not margarine)
1/2 c. sugar
1 egg
2/3 c. flour
3/4 c. heavy whipping cream

garnishes: orange zest, maraschino cherries, toasted sliced almonds, whipped topping

Preheat oven to 325. Spray mini-muffin pan with Pam. Microwave 2/3c. Chocolate Chips with butter for 40-60 secs. stirring every 20 seconds – until melted and smooth. Add sugar and egg and stir until smooth. Add flour. Fill mini- muffin cups 2/3 full. Using mini-tart shaper, tap batter to create level tops. Bake 10-12 mins. or until edges are set. (Do not overbake.)

Meanwhile heat cream in microwave for 1-2 minutes until hot. Pour over remaining Chocolate chips, and whisk until smooth. Place in freezer 10-12 mins. stirring every 5 mins. until mixture is cooled and starting to thicken. Spoon ganache into resealable plastic bag.

After removing brownies from oven, let cool 2 mins. Press tops of brownies ith mini-tart shaper to make indentations. Coll 3 more mins. Carefully remove brownie shells from pan. Trim corner of ganache bag, and pipe into each shell. Garnish as desired.

French Onion Tartlets:
Olive oil cooking spray
12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 large onions, very thinly sliced
1 bay leaf, fresh or dried
2 teaspoons ground thyme or poultry seasoning
Salt and black pepper
1 pound Swiss cheese, shredded

Heat oven to 350 degrees F.
Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.

In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.

Turn broiler on.

Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.

Ths website shows a cream cheese appetizer that looks like a wrapped gift and cupcakes that look like tree ornaments. Its cute. http://jas.familyfun.go.com/recipefinder…
Good luck.

Q: What are your favorite Christmas RECIPES?
What are some of your favorite Chritmas recipes that you can’t live without on Christmas? Do not forget to put the recipe! Thank you all in advance!

A: FRUIT CAKE
Preparation Time 30 minutes
Cooking Time 210 minutes

Ingredients
500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease
250g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) breakfast marmalade
300g (2 cups) plain flour
75g (1/2 cup) self-raising flour
1 tsp mixed spice
Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra

Method
Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage – this is due to the high proportion of eggs to butter and doesn’t affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.
Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.
Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.

SUMMER BERRY TRIFLE
Ingredients (serves 10)
1 x 85g pkt quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) vanilla custard
250ml (1 cup) thickened cream, whipped

Method
Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.
Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.
Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

MINCE TARTS WITH CRUMBLE TOPPING
Preparation Time 10 minutes
Cooking Time 20 minutes

Makes 12

Ingredients
12 frozen sweet tart cases
40g (1/4 cup) plain flour
25g butter, melted
40g (1/4 cup) slivered almonds
1 tbs brown sugar
1 x 410g jar fruit mince
Icing sugar mixture, to dust

Method
Preheat oven to 180°C. Place the tart cases on a baking tray. Bake in oven for 10 minutes or until golden brown.
Meanwhile, combine the plain flour and butter in a small bowl. Add the almonds and sugar and stir to combine.
Spoon the fruit mince among the tart cases. Top with the almond mixture. Bake for 10 minutes or until the crumble is golden. Dust with icing sugar to serve.

HONEY SESAME CARROTS
Ingredients
3 bunches (500g) Dutch (baby) carrots, trimmed, scrubbed
1 tablespoon sesame seeds
1 1/2 tablespoons honey

Method
Place carrots in a large saucepan. Cover with cold water. Cover and bring to the boil. Cook for 5 minutes or until tender. Drain. Remove to a serving plate. Cover to keep warm.
Meanwhile, place sesame seeds in a small non-stick frying pan over medium heat. Cook, stirring often, for 3 to 4 minutes or until lightly toasted. Add honey. Cook, stirring, for 1 minute or until honey has melted. Drizzle honey mixture over carrots. Serve.

Q: easy christmas recipes or sweets and treats to give in a basket?
wanting to give family a personal present along with their gifts
any ideas for treats and sweets would be greatly appreciated also any christmas recipes

A: I make cookies and candies for my friends and family every year at Christmas and these are some of my favorite recipes.

I have been making these cookies for years – the first one was my grandmother’s and all but the last are from the Better Homes and Gardens Cookbook, I don’t remember were I got the last one from but everybody loves them.

These melt in your mouth and you don’t even know that they contain sour cream.

Sour Cream Cutouts Cookies

TIME: Prep: 25 min. + chilling
Bake: 10 min.

Ingredients:
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

FROSTING:
1/3 cup butter, softened
2 cups confectioners’ sugar
2 to 3 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.

Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.
**************************************…

I love these sugar cookies – they are buttery and versitile.

Sugar Cookie Standouts
about 36 cookies
Prep: 45 minutes
Chill: 2 hours
Bake: 7 minutes/batch

Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

Directions
1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 2 to 3 hours or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.

3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.

Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.

Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.

Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.

Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.

Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.
**************************************…

Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
**************************************…
Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
**************************************…

Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
**************************************…

COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate – Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan – I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.
**************************************…

Fantasy Fudge – the Original recipe

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
**************************************…

Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes

Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening

Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.

PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.

TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.

SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours

Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder

Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
**************************************…

Santa’s Snack Truffles
Start to Finish: 30 minutes

Ingredients
1/2 cup flaked coconut
3 tablespoons powdered sugar
3/4 cup coarsley chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter

Directions
1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)

2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.

3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)

4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.
**************************************…

Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions
Line a 13×9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
**************************************…

Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts

Directions
1. Line a 13×9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.

4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.

Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.

Q: what are some good gluten free christmas recipes?
i am gluten intolerant and my dad is on a fairly strict diet (low salt/sodium and sugar) so we’ll have to make most of the food for christmas ourselves. I found a christmas cake recipe but it had 900 calories per serving!! so what are some good christmas recipes that are gluten free and low in fat?
i’m mainly thinking about sweet things, so like christmas cakes and biscuits.
i’m making for 3 people.

A: Rice crispies have barley malt and are NOT gluten free. If the person who made that is a celiac, PLEASE stop eating Rice Krispies immed. and do NOT serve that to anyone who must be gluten free!!!
Instead please use crushedMiDel ginger cookies, and butter as an alternative crust (like a cheesecake crust).

Here is the blog you need for all things holiday cooking. Shawna is a celiac and her husband is a chef, and all of these are tried and true:

http://glutenfreegirl.blogspot.com/

and, have you not tried the gluten free pantry spice cake mix? It is awesome! I add a coconut and cream cheese frosting and it is great!
Also, try here:

http://www.recipezaar.com/recipes/gluten-free

over 7000 gluten free ideas!
enjoy and happy holidays!

Q: Do you know any websites for christmas recipes?
I need links. The recipes need to be for something such as yule log, christmas pudding. Please help me, it’s for my Food technology project. Thanks in advance. xxx

A: Here are a bunch of Christmas Recipes http://www.ornament-shop.net/holiday-recipes.htm

and here are some Christmas Dessert Recipes: http://www.gourmet-living.com/category.html?category=christmas+dessert

Q: What are some good Christmas cookie recipes?
I always make the traditional sugar cookies, and they get kind of boring. Do you know of any good Christmas cookie recipes, or any names of cookies that you bake for Christmas?

A: I don’t know if you like watching cooking videos, but this site has quite a few good christmas cooking recipes. Here are a few I found but search around on the site, there are a ton more:

http://www.cookingvideocafe.com/item-Sugar_Cookie_Recipe__Christmas_Sugar_Cookies!54wBqNPNgqY.html

http://www.cookingvideocafe.com/item-How_to_Make_Candy_Cane_Cookies__How_to_Beat_Butter_for_Candy_Cane_Cookie_Recipe!cWib__HfrNg.html

http://www.cookingvideocafe.com/item-How_to_Make_Christmas_Stuffed_Stocking_Cookies__How_to_Decorate_Christmas_Stocking_Cookies!B1pBCXujEeY.html

Q: What are some great christmas recipes, I want to do some baking?
I am already making a gingerbread house but I wanted to know some great christmas treats – maybe some christmassy cookies. What do you have at christmas? And what can I have as an alternative to christmas cake for us kids?

A: http://www.allrecipes.com

Q: what are some good original or simple christmas cookie recipes?
id like to make some of my own christmas cookies…i moved out n like to help my mom make cookies but just have my own recipes. i don’t care if they’re chocolate chip or cream cheese cookies etc.. a lot of the recipes i loved were lost when my grandma passed. i appreciate it thank you
thank you for all the recipes

A: nestle’s toll house choco-chip cookies
peanut butter cookies (any recipe)
soft sugar cookies
snicker doodles
gingerbread cookies
oatmeal raisen cookies
and brownies

these are our holiday favorites

Q: If you have started to look at Christmas recipes, could you recommend something to take as a gift?
Something that would be nice as a hostess gift, or to take as a gift for an evening party?
Especially for Christmas Eve?
Thank you!
Forgive me ~ I am looking for recipes for *edible* gifts ~

A: I can see why this is in recipes – The questioner is asking for a recipe to take to give as a gift.

I have found that I can put all the dry ingredients for my favorite chocolate chip or brownie recipe in a quart jar, then write the recipe on a card, and give that.

Or you can make hot chocolate powder, and give in a pint jar.

Or, layer (again in a quart jar), white northern beans, kidney beans, black beans, black-eye peas, lentils, dry yellow peas, dry green peas, and/or any other kind of beans or peas you like; in a small ziplok bag, put your favorite spices, and give this jar of soup mix!

Anything you make and package yourself becomes a very special and thoughtful gift.

Q: casserole recipes?
i love chicken casserole and lamb casserole but if you use just flovouring for casserole out the pack with watr its always too watery. any advice wud be great also any help on how to do casserole with any other meats wud be great?

A: * Exported from MasterCook

Inside Out Ravioli

Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Italian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Spinach — frozen-chopped
1 tablespoon Oil
1 pound Ground beef
1 medium onion — chopped
1 clove Garlic — minced
1 pound Spaghetti sauce
1 cup Tomato sauce
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 cups Macaroni-cooked
1 cup Cheddar cheese-shredded
1/2 cup Bread crumbs-soft
2 Eggs-well beaten
1/4 cup Oil

Cook spinach according to package directions – drain, reserving liquid. Add
water to make l cup; set aside. Heat l tbsp. oil on medium high heat. Saute
beef, onions and garlic. When lightly brown, add spinach liquid, spaghetti
sauce, tomato sauce, salt and pepper. Simmer for l0 minutes. Preheat oven to
350 degrees. Combine spinach, macaroni, cheese, bread crumbs, eggs, l/4 c.
oil. Pour this mixture into a greased l3×9x2 inch baking dish. Top with meat
sauce.

Q: Casserole recipes…?
my brother in laws dad just passed away and I want to make something to take over to their house for a meal. do you have any ideas?thank you!

A: Chicken Spaghetti Casserole

INGREDIENTS
1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 pound processed cheese
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken breast halves – boiled, cut into bite size pieces
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
Add spaghetti and mix well, then stir in chicken.
Put in a casserole dish and top with 1-2 cups of sharp cheddar cheese.
Bake on 350 for 25-30 min.

Q: What are some tasty breakfast casserole recipes?
I’m looking for something quick and easy- less than an hour to make would be great. The recipe needs to be for eight people and if anyone has any suggestions for side items that would go well with the casserole I would like to hear them. Thanks!

A: Breakfast Casserole
http://allrecipes.com/Recipe/Breakfast-Casserole-2/Detail.aspx
Country Breakfast Casserole

http://allrecipes.com/Recipe/Country-Breakfast-Casserole/MoreRecipesLikeThis.aspx

Q: Does anybody have any good recipes for tuna casserole ?
I decided to ask a fun question, and I’m interested in trying a new tuna casserole recipe . Does anybody have any ideas ? Thank you in advance for your answers .

A: This is a good Italian tuna pasta. I like it.
Enjoy a taste of Italy with Tuna.

Ingredients:
Dressing
3 tablespoons red wine vinegar
1 large clove garlic, minced
1 teaspoon, dried basil
1/2 teaspoon salt
1/4 teaspoon sugar
Freshly ground pepper to taste
4 teaspoons olive oil

Pasta Salad
2 cups bow tie or spiral pasta; cooked, drained
1/2 cup water-packed tuna; drained, flaked
2 ounces cheddar cheese diced in 1/4 inch Cubes
1 cup halved cherry tomatoes
1/4 cup thinly sliced red onion
1/4 cup thinly sliced celery
3/4 cup steamed broccoli flowerettes
1/2 cup sliced, canned or thawed Frozen artichoke hearts
1/4 cup chopped parsley

Directions:
1. To make dressing place ingredients in small container with tightly fitting lid.
2. Cover tightly and shake thoroughly to mix.
3. To make salad In large bowl combine salad ingredients.
4. Pour dressing over all and toss to mix. 5. Chill at least 1 hour.

Q: What are some good Casserole Recipes?
I have never gotten into casseroles until recently and now I am looking for recipes. Nothing with Tuna or other types of fish please. Thank you!

A: I’ve always loved hashbrown casserole. If you want it to be the meal just add your favorite meat such as smoked sausage, ham, hamburger…..or whatever!
INGREDIENTS
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray one 9×13 inch pan with non-stick cooking spray.
In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

Hope that helps!

Q: Any good casserole recipes?
I’m looking for some new casserole recipes, I’m getting tired of making the same things.

A: Barbecue Chicken Casserole

INGREDIENTS

* 1 cup all-purpose flour
* 1 broiler/fryer chicken (3 to 4 pounds), cut up
* 2 tablespoons vegetable oil
* 1 cup chopped onion
* 1 cup chopped green pepper
* 1 cup thinly sliced celery
* 1 cup ketchup
* 1/2 cup water
* 3 tablespoons brown sugar
* 3 tablespoons Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 (16 ounce) package frozen corn, thawed

DIRECTIONS

1. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
2. Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
3. Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.

Cheesy Nacho Casserole
INGREDIENTS

* 1 cup cubed cooked chicken
* 3/4 cup crushed nacho cheese-flavored tortilla chips
* 2/3 cup condensed cream of chicken soup, undiluted
* 1/2 cup sliced fresh mushrooms
* 1/4 cup sour cream
* 2 tablespoons 2% milk
* 1 tablespoon chopped green chilies
* 1/2 teaspoon finely chopped jalapeno pepper (optional)
* 1/4 cup shredded part-skim mozzarella cheese
* 1/4 cup shredded Cheddar cheese

DIRECTIONS

1. In a bowl, combine the first eight ingredients. Combine the cheeses; stir half into the chicken mixture.
2. Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is bubbly.

Company Potatoes
NGREDIENTS

* 1 (2 pound) package frozen hash brown potatoes, thawed
* 1 (10.75 ounce) can condensed cream of potato soup
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (16 ounce) container sour cream
* 1/4 cup milk
* 1/2 cup chopped onion
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon dried dill weed
* 2 cups finely shredded Cheddar cheese
* 2 pinches paprika

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. Combine the potatoes, potato soup, celery soup, sour cream, milk, onion, salt, pepper and dill weed. Stir until well mixed; pour into prepared baking dish.
3. Spread cheese evenly over potatoes, sprinkle with paprika and bake for 1-1/2 hours until browned on top and bubbly.

Q: Does anyone have some toddler friendly chicken casserole recipes?
I would really like some new ideas for toddler friendly casseroles with chicken in them. My toddlers are 18 months. I have school age kids too. My husband is tired of the ones I have been making so I need new recipes.

A: yes hold on, ill be back to edit

LOVE THIS, with mashed potatoes!!!

I dont use the onion and I use real chicken

http://allrecipes.com/Recipe/Chicken-Noodle-Casserole-II-2/Detail.aspx

I also like to take chicken cube it, mix with cream of mushroom, mushrooms, and mushroom rice serve with a roll and its delish! I always cook the rice and chicken then mix everything in a casserole and bake

My bf doesnt like mushrooms so I also have made it with brocolli, cream of brocolli and cheddar brocolli rice

My son also likes vodka pasta. I get rotini noodles mix with a can of vodka sauce (calssico brand) salad shrimp, top with italian cheese and bake Sometimes I add a tad of regular tomato sauce I like it both ways

Q: Yummy healthy casserole recipes please?
I need a recipe(s) for healthy tasty casserole(s). I have a 14 month old and she eats table food now. Its hard to get her to eat veggies without putting them with another food like mac n cheese or sweet potatoes. Also, she won’t eat meat unless it is finely ground up. I need a recipe that incorporates lots of veggies, egg noodles or potatoes, ground beef, chicken, or turkey, cheese and maybe a breadcrumb or biscuit topping.

A: MEAT AND MACARONI SUPPER

1/2 c. chopped onion
2 tbsp. melted butter
1 can condensed cream of celery soup
1 (7 1/2 or 8 oz.) can (1 c.) tomatoes, cut up
1/4 tsp. thyme
Dash of pepper
1 of a 7 oz. pkg. (1 c.) elbow macaroni, cooked and drained
1 (12 oz.) can luncheon meat, cut in 1 x 1/2 inch strips
1/4 c. chopped green pepper
1/4 c. shredded processed American cheese

In medium skillet, cook onion in butter until tender but not brown. Stir in the soup, tomatoes, thyme and pepper. Add the cooked macaroni, luncheon meat and green pepper. Spoon into 1 1/2 quart casserole. Top with shredded cheese. Bake, uncovered, in 350 degree oven for 35 to 40 minutes or until heated through.

Q: Does anyone want to share some of their best casserole recipes?
I cook alot during the week for my family. I love cooking casseroles. I usually cook just meat and veggies during the week, but I’ll cook casseroles only a couple times during the week and when I do, they are the same recipes over and over. I’m looking for some new ones. I would love some great suggestions.

A: king ranch

4 shredded chicken breast
2 can cream of chicken
1 can original rotel tomatoes
1 sm pkg corn tortillias – cut or torn into bite size pieces
3 cups of mexican blend cheese

mix cream of chicken and rotel with liquid together

in round or casserole dish

layer tortillias
chicken
sauce cheese
repeat
top with cheese
bake 350 for 30 mins

tator tot casserole

2 lb ground turkey cooked, seasoned, drained * or ground beef
(1) 2lb bags tater tots
1 cans cream of mushroom
1 cans evaporated milk
1 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
Makes 1- 9”X13” pans

Q: CHeap but very tasty soup and casserole recipes?
Long story short, I lost all the food I bought this month due to power outages, and now I need to restock on a very small budget. I’m after any good recipes for cheap soups, casseroles, curries etc. Vegetarian recipes are very helpful as well. Anything I can make in bulk and freeze as well. Thank you!!!!
I’ve already searched google for what I’m looking for by the way…wanted some tried and tested recipes

A: Pizza Casserole

1 box pasta (or Macaroni)
1lb of italian sausage (or Hamburger for cheaper)
1 Jar spaghetti sauce
1Can mushroom soup
2C Mozzarella cheese
1T garlic
1/4 c each of chopped onion and celery

Cook pasta. Brown the Italian sausage or hamburger. Add the garlic, celery, onion and mushroom soup. Spread the bottom of a casserole dish w/pasta sauce. Then put the cooked pasta down on top of that. Put the meat mixture on top of that. Put cheese on top of that. Bake at 350 for 30 min

**If using hamburger I usually add Italian seasonings such as dried basil and oregano to it.

Q: Has anyone ever tried Campbell’s soup casserole recipes?
Has anyone tries Campbell’s Cheesy Chicken & Rice Casserole and Campbell’s Green Bean Casserole? Do they taste good? Would it be a bad idea to combine both recipes into one casserole?

A: I love to combine recipes when I cook….if those are things you like they would most likely taste good combined.

We love the green bean casserole here tho forget to make it that often……..

one of our favorites is

1 lb cooked (crumbled) ground beef
1 can green beans (drained)
1 small onion finely chopped
1 can Campbell’s tomato soup

mix all together in a casserole dish

sprinkle shredded cheese over and cover with 3 cups mashed potatoes (I always make extra mashed potatoes for this but you can use instant potatoes)
Sprinkle with paprika and bake 350 oven 50 minutes !

I have used other brands soup and frozen beans, it is always a good comfort casserole and everyone likes it this time of year ! (I think this is in betty crocker’s cookbook…I know we have made it for years )

I use Campbell’s soup in alot of my cooking….i went to their web site and was surprized to see they still had this posted….my mom used to make this when i was a kid and we like it here !

http://www.campbellkitchen.com/

Chicken & Stuffing Skillet
From: Campbell’s Kitchen
Prep/Cook: 20 minutes

Serves: 4

Ingredients:

1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese

Directions:

HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken.

PREPARE stuffing in skillet according to pkg. directions except let stand 2 min.

TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

TIP: *Delicious with Campbell’s® Cream of Celery or Cream of Mushroom Soup.

Q: Does anyone have any great squash casserole recipes they can share?
I made squash casserole last night and had to use pringles chips because it was all i had. I still have tons of squash left to make another casserole and i can go out to buy ingredients. Do you have a good recipe that youve tried yourself? I prefer putting crackers in it.

A: Turkey Squash Casserole –

.INGREDIENTS
1 pound ground turkey
1 tablespoon vegetable oil
2 cups sliced yellow summer squash
1 medium onion, chopped
2 eggs
1 cup evaporated milk
1 cup shredded mozzarella cheese
6 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines

..DIRECTIONS
1.In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain.

2.In a bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. Bake, uncovered, at 375 degrees F for 35-40 minutes or until heated through.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Yellow Squash Casserole –

.INGREDIENTS
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

..DIRECTIONS
1.Preheat oven to 400 degrees F (200 degrees C).

2.Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

3.In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

4.Bake in preheated oven for 25 minutes, or until lightly browned

Q: CASSEROLE RECIPES FOR A LARGE FAMILY ?
I really need some casserole recipes, most nights I have about 6 – 8 people for dinner. Most of them teenage boys ( 17 – 20).
The recipe can be any type of casserole as we all will eat just about anything. I want to make several different types and freeze them so I have them on hand.

Thank you – If you have any other ideas I’m always open to new ideas.
Just wondering I will take the recipes and alter them if need be

A: Beef and Tater Tot Casserole

Ingredients

1 pound lean ground beef
1 pound fresh, ground pork sausage, casings removed
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup ketchup
2 tablespoons worcestershire sauce
salt and pepper
2 cup frozen mixed vegetables (corn, peas, carrots mixture)
1 (32 ounce) package tater tots, thawed
2 cups cheddar cheese

Directions

In a large skillet, brown beef and sausage, add onions, cook 5 mins. Add soup, ketchup, worcestershire sauce, salt and pepper. Simmer 10 minutes

Preheat oven to 350 degrees F (175 degrees C).

Transfer meat mixture to 9×13 glass baking dish. Layer with vegetables, then top with tater tots and season with salt to taste.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until casserole is cooked through.
Top with cheese, return to oven for 10-15 minutes.

—————————

Kielbasa Pasta Casserole

Ingredients

16 ounces dry ziti pasta
1 pound kielbasa sausage, sliced into 1/2 inch rounds
2 tablespoons vegetable oil
3 (14.5 ounce) cans Italian-style stewed tomatoes
3 (8 ounce) cans tomato sauce
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/4 cup Italian-style dry bread crumbs
8 ounces shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium skillet over medium-high heat, cook sausage in oil until browned on both sides, 5 minutes.

In a large bowl, combine ziti, sausage, stewed tomatoes, tomato sauce, oregano, parsley and pepper. Mix well. Pour into 9×13 baking dish. Sprinkle with bread crumbs and top with shredded cheese.

Cover with foil and bake in preheated oven 30 minutes. Remove foil and bake 10 to 15 minutes more, until top is golden.

—————————–

Pizza Casserole

Ingredients

3 cups uncooked egg noodles Or corkscrew pasta
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced mushrooms
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 1/2 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cook noodles according to package directions.

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic, and green bell pepper. Drain excess fat. Stir in the noodles, mushrooms,pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Can be made with cooked sliced sausage, bacon, sliced ham, any favorite pizza toppings, same goes for the veggies and cheese. Adjust to your families prefrence.

———————————

Chicken Tetrazzini

Ingredients

1 (8 ounce) package spaghetti, broken into pieces
1/2 cup butter
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 cups chicken broth
2 cups heavy cream
1/4 cup sherry
2 (4.5 ounce) cans sliced mushrooms, drained
4 cups chopped cooked chicken
1 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.

Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.

Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

————————————

Cheesy Beef Spirals

Ingredients

2 cups uncooked spiral pasta
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 (26 ounce) jar spaghetti sauce
1 (4.5 ounce) jar sliced mushrooms, drained
1/2 cup sour cream
1/2 pound process American cheese, cubed
2 cups shredded mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a b oil. Reduce heat; cover and simmer for 20 minutes.

Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce.

Sprinkle with mozzarella cheese. Cover and bake at 350 degrees F for 25-30 minutes. Uncover, bake 5-10 minutes longer or until bubbly.

—————————–

Chicken and Stuffing Bake

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk
1 (6 ounce) package stuffing mix
3 cups cubed cooked chicken breast
2 cups fresh broccoli florets, cooked
3 celery ribs, finely chopped
1 1/2 cups shredded Swiss cheese, divided

Directions

In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese.

Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375 degrees F for 20 minutes or until heated through.

Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

—————————-

Serve any of these with a salad, side veggies or dinner rolls.

Q: Good casserole recipes?
Does anybody know any casserole recipes that you’ve tried and that freeze/reheat well? Preferably ones that use chicken, rather than beef or any other meat.
I have visited websites such as Once a Month Cooking, and have tons of recipes I have tried/will try. I’m asking if there are any recipes you have specifically tried that were well liked?

A: CORNBREAD CASSEROLE

1 lb. ground meat (beef, turkey, chicken)
1 can whole kernel corn
1 can peas
1 can Rotel tomatoes
1 can tomato sauce
1 tbsp. chili powder
1 can pinto beans
1 can green chilies
2 pkgs. cornbread mix
2 c. grated cheddar cheese

Brown meat in large skillet and drain fat. Add all other ingredients and stir well. Spoon mixture out into large casserole dish. Prepare cornbread mix as directions indicate. Pour over the meat mixture and bake at 375 degrees for 30 minutes, or until cornbread is done.

BAKED CHICKEN DINNER
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (16 oz.) frozen baby carrots, thawed, drained
1 can (16 oz.) whole berry cranberry sauce
1/4 cup Italian Dressing
1 pkg. (6 oz.) Stuffing Mix for Chicken

Preheat oven to 350°F. Place chicken and carrots in 13×9-inch baking dish; top with combined cranberry sauce and dressing. Prepare stuffing mix as directed on package, using 1 cup water and 2 Tbsp. margarine. Spoon over ingredients in baking dish. Bake 50 to 55 minutes or until chicken is cooked through. Makes: 6 servings

Q: what are some good casserole recipes?
I am looking for some casseroles recipes that can be done in a crockpot preferably, but I welcome all answers.

A: hi. I found this cool website of casserole recipes there are many recipes in it just click this link:
http://www.cookitsimply.com/groups/casserole-recipes-0040-0c21.html
or this link: http://www.recipes4us.co.uk/Casseroles.htm
and this link is all videos how to make good casserole recipes:

http://www.videojug.com/tag/casserole-recipes

нσρє ι нєℓρє∂ !
From: ☆★ѕтαя ☆★

Q: Pastry recipes?
any pastry or bread recipes ? at the end of each recipe put your name .

A: There are some wonderful ideas here:

http://www.joyofbaking.com/index.html

Q: Why many pastry recipes call for both white and brown sugar?
I’ve noticed that many many pastry recipes, especially cookies, call for the two sugars. Can anyone tell me why?
Thanks!
Thanks Louli, but I´m NOT asking for a recipe

A: They have very different flavors and consistency. (Brown is more syrupy when mixed with a liquid)

Q: What are some great yummy pastry recipes?
I want to make some really yummy pastry recipes…either with chicken, lamb, beef, bacon……but preferably not big things like family pies, only after smaller serves likes pockets or pasties. Anyone have something really yumm?

A: These could be made in your muffin pan, or in individual pie dishes.
Pie:- Bacon & Egg *
(by Dune 28/10/08)
2. Sheets Puff Pastry. (thawed)
1. Medium onion. (finely chopped)
1C. Bacon. (chopped)
½C. Green peas.
1. Tomato. (small wedges)
2T. Chutney.
6. Eggs.
Salt and pepper.
1T. Milk.
Preheat oven to 200C.
Line a 20cm square shallow baking dish with 1 sheet of pastry.
Sprinkle onion, bacon, tomatoes and peas evenly over the pastry. Dot the chutney on top.
Break eggs evenly over, pricking the yolks so they run slightly.
Season with salt and pepper to taste.
Carefully lift second sheet of pastry over filling, and press edges together to seal, and trim.
Brush top with milk and spike some holes in the top.
Bake for 40 minutes, or until well risen and golden brown.
Turn out and cut into 100mm x 50mm rectangles as a snack, or 100” squares for a dinner.
Serve with Tomato sauce. (ketchup)

Cornish Pasties..
For the pastry
400g plain flour
100g butter, chilled and cubed
100g lard, chilled and cubed
Milk or beaten egg, to glaze
For the filling
1 medium potato, about 150g, peeled and cut into 1cm dice
150g swede, peeled and cut into 1cm dice
450g Aberdeen Angus braising steak, cut into 1cm cubes
1 large onion, finely chopped
Freshly ground white pepper
Make the pastry first. Season the flour and sift into a large bowl. Add the butter and lard and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6-7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a round-bladed knife.
Turn onto a floured work surface and knead gently to bring together then wrap the pastry in clingfilm and chill for at least 30 minutes in the fridge.
Divide the pastry into 4 equal pieces and roll each one out on a lightly floured work surface using short sharp strokes, always rolling in one direction. Give the pastry a quarter-turn, then roll it again to form a round about 20cm in diameter and about as thick as a £1 coin. Cut into a circle using a plate as a guide. Reserve the trimmings to make pastry initials, if you wish.
Divide the ingredients into 4. Arrange half a portion of potato and swede along the centre of a pastry circle. Top with steak then onion, then the rest of the potato and swede. Season each layer with white pepper.
Lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pasty. Add your initials cut from the trimmings. Repeat with the other pastry circles, place on a baking sheet and chill for 30 minutes.
Preheat the oven to 180°C, gas mark 4. Brush the pasties with milk or beaten egg and cook for 1 hour until the pastry is golden and the filling cooked through. Serve hot or cold.

Q: Is the beef suet used in pastry recipes cooked or uncooked?
I am using a pastry recipe that calls for shredded beef suet. My butcher gave me raw, uncooked beef suet. Prior to using it, do I need to melt(boil) and refridgerate the beef suet?

A: I am a former chef and you do not need to boil it, but for a flakey pastry for savoury pies or puddings, if it is chilled it melts slower and makes a better crust.

Suet is the fat from around the kidneys in a beef cattle, I use it for Xmas pudding, Spotted D**k, savourys like steak and kidney pie, pudding, steak and mushroom or steak and oyster pies.

While it is a good fat for cooking, it is not exactly dietetic, but the use used portion can be frozen until the enxt time, that is how I find it here in my shops in Canada. But it finely chopped almost a ground texture.

Q: Does anyone know any savory french puff pastry recipes?
I am looking for savory only puff pastry recipes. I have looked through numerous cookbooks and I online and I am having a tough time. Thanks!

A: Palmiers

Ingredients
8 ounces frozen puff pastry (2 sheets per pkg.)
2 cups granulated sugar
cinnamon sugar (optional)
vanilla (optional) or chocolate, glaze (optional)

Directions
1Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick – if not, roll it out to that thickness.
2If your pastry cracks you can seal it together with a little water and your finger.
3Preheat your oven to 400 degrees. You want it ready when you need to put these inches.
4Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
5Spread SUGAR on the counter like you would flour to roll out dough.
6Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
7Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
8Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
9Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
10Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
11Work on the second sheet at this time.
12Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
13Transfer to wire racks to cool, then store in an airtight container.
14Optional items: Use cinnamon sugar in place of sugar.
15The glaze can be drizzled over the top to finish it off.

Enjoy!(:

Q: I need vegan, pastry recipes, quick and easy to make. Can anyone help?
I need some different savoury recipes to prepare and cook within 50 minutes. It needs to be in pastry, vegetarian and must be quick and easy to make. Can you help me out please!!??

A: Make a rich pastry crust [I use Jiffy piecrust mix and add an egg for moistening] and pat into a large glass pie plate, running the sides up and making a fluted edge. Make a mixture of 1 package thoroughly drained chopped frozen spinach, 1/3 c grated parmesan, 2 beaten eggs, 1/2 cup rich milk [or half-and-half], 1 tbsp minced garlic, 1/4 c chopped fresh parsley. Combine these well. Place thinly sliced Swiss cheese on the crust, then pour spinach-egg-cheese mixture over. Bake in 325-350F oven until mixture has set [use a dinner knife to test, just like for custard] or approx. 30-35 minutes. Let cool to room temperature and serve with a salad.

Now if your vegetarianism means no milk products or hen deposits, dunno what to tell you…most of my main dish veggie things include some type of dairy or egg.

Q: Do you have any authentic french pastry recipes?
I would like to have any and all authentic french pastries like you would get in Paris. All homemade.

A: Authentic French Meringues

INGREDIENTS
4 egg whites
2 1/4 cups confectioners’ sugar

DIRECTIONS
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Pate Brisee
Short (Shortcrust) Pastry

For approximately 8oz. (250g) pastry (enough to line one 9-10 inch (24-26 cm) pan:
1¼ cups (5 oz/150 g) all purpose (plain) flour
3 oz (100 g) soft butter
1 ½ tablespoons water
½ teaspoon salt

If possible, prepare the pastry the day before, so that it loses all elasticity and is easy to roll out.

Place the flour, butter, water and salt in the bowl of a food processor. Mix for 30 seconds, or
until the pastry comes together into a ball. (This can also be done by mixing with a knife or fork
by hand). We found that more water was needed, so add a tablespoon at a time until you get a
good dough texture. Wrap the ball of dough in plastic wrap, without further kneading, and chill
thoroughly. Remove the pastry from the refrigerator 1 hour before it is to be used, and let rest
at room temperature.

Roll out pastry on a lightly floured surface; transfer to pan. If possible, return pan to the
refrigerator for an hour before baking; although this is not absolutely necessary- the pastry will
cook better if pre-chilled.

I hope that this was helpful,Take Care!!!

Q: Any good pastry recipes for Thanksgiving or Christmas for family gatherings?

A: is there anything in particular you’re looking for?

for christmas, my mom used to make a red velvet cake with cream cheese frosting, but she would put greed food coloring in it to make it look festive.. very yummy but very, very rich.

Q: Any good cookie or pastry recipes to impress a man?
I’m trying to impress a guy who made me brownies that were really good (he made them from scratch!) and I am pretty good at baking things, but I want to make something special for him. Any suggestions?

A: Butter Rum Cookies

Rum gives a little kick to these tasty butter cookies.
INGREDIENTS:
1 cup butter, soft
1 cup sugar, divided
3 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons plus 1 1/2 teaspoons rum
2 1/2 cups unsifted flour
1 1/2 tablespoons finely chopped orange peel
PREPARATION:
Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it. When dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator. Chill for at least 6 hours, or overnight. Cut into 1/4-inch slices and roll each slice with hands, to form a ball. Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel. Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.Bake on lightly greased and floured baking sheets at 350° for 10 to 12 minutes. Store cookies in an airtight container for at least 1 day before serving for best flavor.
Makes about 4 to 5 dozen cookies.

Q: What are some good Pastry Recipes?
Something that involves large quantities of fat and water
Preferably something with chocolate or fruit or involving pie, something delicious please =] and if you can link the recipe of where i can make it.

A: easily my favorite baked goods. chocolate macaroons are amazing, and they’re THAT much better when made with hershey’s kisses!

1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
2 tsp. orange juice
1-1/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
5 cups sweetened flaked coconut, divided
10 oz. bag Hershey’s chocolate kisses

1 In a large bowl, beat the butter, cream cheese and sugar.
2 Blend well, then add egg yolk, almond extract and orange juice; beat mixture well.
3 Stir together the flour, baking powder and salt.
4 Gradually add to the butter mixture and beat until well blended.
5 Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle.
6 Unwrap the kisses while chilling and heat oven to 350 degrees F.
7 Form dough into 1-inch balls; roll them in remaining coconut.
8 Place them on a ungreased cookie sheet. Bake 10-12 minutes until lightly browned.
9 Remove from the oven and quickly press a kiss into each center.
10 Let cool 1 minute, then transfer to wire rack to cool completely.

hope you like it!

Q: Any good phyllo pastry recipes out there?
I already made a banana one.. any other ideas? thanks.
**Desserts online please.

A: Berries in a Nest
4 cups halved fresh strawberries
1 cup fresh blackberries
1 cup fresh raspberries
1/3 cup sugar
3 tablespoons balsamic vinegar
1/4 teaspoon coarsely ground pepper

PHYLLO NESTS:
8 sheets phyllo dough
2 teaspoons sugar
1/4 teaspoon ground cinnamon

1. In a large bowl, combine the strawberries, blackberries and raspberries. Sprinkle with sugar; gently toss to coat. Let stand for 20 minutes. Pour vinegar over berries; sprinkle with pepper. Gently toss to coat. Cover and refrigerate for 2 hours.
2. For phyllo nests, coat giant nonstick muffin cups with a nonstick cooking spray; set aside. Unroll phyllo dough sheets; remove one sheet. (White assembling, keep remaining dough covered with plastic wrap and a damp cloth.)
3. For each nest, cut one sheet in half lengthwise and cut in thirds widthwise. stack three sections and place in a prepared cup; spray with nonstick cooking spray. Stack remaining three sections and place in cup, alternating points. Spray with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle about 1/4 teaspoon cinnamon-sugar over dough. Repeat with remaining sheets of dough.
4. Bake at 375 degrees F for 7-8 minutes or until golden brown. Cool for 5 minutes before carefully removing to a wire rack to cool completely.
5. Using a slotted spoon, fill each nest with about 3/4 cup berry mixture. Drizzle with a small amount of juice. Serve immediately.

Galaktoboureko
6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

1. Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
2. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
3. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
6. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

Chocolate-Mascarpone Phyllo Triangles
2 cups mascarpone cheese
1/3 cup HERSHEY®’S Cocoa Powder
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup chopped pecans
2 cups clarified butter
1 (16 ounce) package phyllo dough

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, beat together the mascarpone cheese, HERSHEY’S ® Cocoa Powder, vanilla extract and honey. Mix in pecans.
3. Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
4. Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.

Q: Good desserts and pastry recipes?
Does anyone have any good dessert recipes or pastry recipes that are quick and easy to make for like parties or on the job functions?

A: I am a Pampered Chef consultant, and we’ve got lots of great recipes on our main website. Here is one of them for you that is pretty easy. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Almond Raspberry Cookies

Ingredients:
1 package (20 ounces) refrigerated sugar cookie dough
1 cup blanched slivered almonds, chopped
1 teaspoon almond extract
1/2 cup red raspberry preserves
2/3 cup powdered sugar

Directions:
1. Preheat oven to 350°F. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well.

2. Using Small Scoop, drop dough 2 inches apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon raspberry preserves.

3. Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.

Yield: About 4 dozen cookies

©The Pampered Chef, Ltd. 2003

Q: Please give some good pastry recipes, rich in chocolate.?
How do I ensure pastry ingredients are just enough for the right taste? How do I ensure it to remain firm and supple, yet so soft that it may melt in the mouth? Is it advisable to add Rum?

Needless to say, I never tried making pastries before. I did sponge cakes and could never ensure that “firm, but soft” feel.

A: I’ve always had a bit of thing for Eastern European poppy seed cakes with their dark, rich fillings. This one is based on the Romanian cake cozonac, which is traditionally made on Christmas Eve. Rich, buttery doughs like this should be proved in a really warm place, such as the airing cupboard.

Serves 6

Preparation time: 40 minutes, plus proving
Cooking time: 35–50 minutes
Per serving: 710 kcals/34.3g fat/15g saturated fat/0.6g salt/51.7g sugars

Ingredients
Dough
500g Strong white flour
7g Sachet fast-action dried yeast
125g Caster sugar
100g Butter, softened
2 Eggs
1 tsp Vanilla extract
50–100ml Milk

Filling
100g Poppy seeds
100ml Milk
125g Sugar
25g Unsalted butter
50g Dark chocolate, finely chopped

To Finish
1 Egg yolk beaten with 1 tsp water
Flaked almonds

Instructions
Mix the flour with the yeast, sugar and a pinch of salt. Add the butter, eggs, vanilla extract and about 2/3 of the milk and work together, gradually adding enough of the remaining milk to form a soft dough. Knead for 5–10 minutes until beautifully smooth and silky. Return to the bowl, cover with clingfilm and leave in a warm place until doubled in bulk. This may take 2–3 hours.

For the filling, grind the poppy seeds in a coffee grinder. Bring milk and sugar gently to the boil, stirring until the sugar has dissolved. Stir in the poppy seeds and cook for about 3 minutes until very thick. Cool for a few minutes then stir in the butter and chocolate.

Preheat the oven to 180°C, gas mark 4. Grease a baking tray. Knock back and knead the dough for a few minutes. On a floured surface, roll out the dough into a 22cm x 30cm rectangle. Spread the filling over the dough, leaving 1cm bare along each edge. Roll up tightly, place on the baking tray, cover loosely with a damp tea towel and leave in a warm place for half an hour to rise.

Brush lightly with the egg yolk and water glaze and scatter over the flaked almonds. Bake for 40–45 minutes until firm and golden brown. Cool on a wire rack, then cut into slices to eat.

Wine
Muscat is always a winner with chocolate, but for a change, try this fruity, southern French port-style wine.

This recipe was first published on Waitrose.com in October 2006.

This recipe is from Waitrose Food Illustrated

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This unusual savory cake is a masterpiece. Try adding more pepper for a little tang, or replace the feta with gorgonzola for a different flavor. Although this recipe requires you to roast and simmer your own peppers, save LOTS of time by buying roasted peppers that are preserved in olive oil and drained. This bread freezes exceptionally well, so pull it out of the freezer and heat it in the oven when unexpected guests arrive. Bon appetit!
INGREDIENTS:
3 eggs
1 cup plus 1 Tblsp flour
1 tsp baking powder
3 oz olive oil
½ cup whole boiled milk, cooled
3 ½ oz. grated gruyere cheese
1 small green pepper
1 small red pepper
2 Tblsp olive oil
5 ¼ oz feta cheese, broken or cut into small pieces
2 oz black olives, chopped
# pinch of fleur de sel
1 tsp freshly ground pepper (add more if you like)
1 clove garlic, crushed
PREPARATION:
1. Preheat oven to 425 degrees.

2. Roast the peppers in the oven for 8-10 minutes, cool, peel and remove seeds.

3. Cut into small strips, place in pan with 2 tblsp olive oil.
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Add salt and simmer for 45 minutes. Bring to room temperature.

4. Lower oven to 350 degrees.

5. Mix the feta and olives together.

6. In a bowl, beat the eggs, flour, baking powder and black pepper.

7. Slowly add the 3 oz olive oil and cooled milk.

8. Add the grated gruyere and garlic. Mix.

9. Gently add the pepper mixture and feta/olive mixture. Mix.

10. Pour into ungreased loaf pan.

11. Bake for 45 minutes or until done.

Don’t let fears of pastry failure keep you from making a homemade holiday sweet. This rich chocolate tart is a ridiculously easy and scrumptious dessert made with a puff pastry crust.”
Original recipe yield: 12 servings

INGREDIENTS
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
8 ounces semisweet chocolate, cut in small dice
1 cup heavy cream
2 large egg yolks (if using raw eggs is a concern for you, substitute the yolks of 2 pasteurized eggs)
Optional garnish:
1 cup heavy cream, whipped to soft peaks
1 cup raspberries
DIRECTIONS
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
Pour chocolate filling into tart shell. Cool until filling has set. (Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.) Serve with whipped cream and optional raspberries.

Q: Does anyone know any pastry recipes? 10points!?
I mean like those small bites size sweet pastries with a kind of cheese in the center. Or just chocolate, like the choco cornet (I already know that recipe.). Chocolate or sweet cheese/ filling please, and nooooooooooo fruit ones!!! 10 points for best, and please dont post any smart alec answers, they will be reported. Find them quick please!

A: try this one…

Chocolate pastry cream

Servings: Makes about 1 cup.

Ingredients:

4 large egg yolks
1/4 cup sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup milk
a 3-ounce bar fine-quality bittersweet chocolate (not unsweetened), broken into pieces
2 tablespoons unsalted butter, cut into bits and softened

Preparation:

In a heatproof bowl whisk together yolks, sugar, cornstarch, cocoa powder, and salt (mixture will be very stiff). In a heavy saucepan bring milk just to a boil over moderate heat and in a stream add 1/4 cup to egg mixture, whisking until smooth, and whisk in remaining 3/4 cup milk. Transfer egg mixture to pan and bring to a boil, whisking (mixture will look curdled but will become smooth as whisked). Boil pastry cream, whisking vigorously, 1 minute and remove from heat. Stir in chocolate and butter, stirring until melted and combined well.

Transfer hot pastry cream to a heatproof bowl and chill, surface covered with plastic wrap, until cold, about 2 hours. Pastry cream may be made 2 days ahead and chilled, covered.

Q: What Is A Good Recipe To Make With Apples And Short Crust Pastry? Homemade recipes or ones you’ve made plz?
i have lots of apples and some short crust whats a good recipe?
home made or recipes you’ve try only please not just ones you find on the internet.

A: Glazed Apple Pie Squares

2 1/2 c. flour
1 c. cold water
1 egg, separated
3 – 4 tbsp. milk
1 c. crushed cornflakes
4 c. thin sliced peeled tart apples
1 c. + 2 tbsp. sugar , divided
2 tsp. cinnamon , divided
1/2 tsp. nutmeg
In a large bowl cut butter into flour until mixture resembles coarse crumbs . In a measuring cup , combine egg yolk and enough milk to measure a 1/3 c. Gradually add to the flour mixture , tossing with a fork until dough forms a ball . Divide dough in half . Roll one portion into a thin 15 ” x 10 ” rectangle . Transfer to an ungreased 15 ” x 10 ” x 1 ” baking pan . Srinkle with corn flakes . In a large bowl combine the apples , 1 c. sugar 1 1/2 tsp. cinnamon and nutmeg , toss to coat . Spoon over crust .
Roll remaining dough into a thin 15 ‘ x 10 ” rectangle ; place over apple pie filling . Beat egg whites and brush over pastry . Combine remaining sugar and cinnamon ; sprinkle over top . Bake at 350 for 45 – 50 min. or until golden brown .

Glaze

1 c. podered sugar
1/2 tsp. vanilla
1 – 2 tbsp. milk
For glaze , combine powdered sugar , vanilla and enough milk to achieve drizzling consistency . Drizzle over warm pastry . cool completely . Cut into squares .