Category Archives: Recipes

Breads, Breakfast Recipes, Recipes

Apple-Bacon Mini Loaves

Leave a comment

12 Servings Prep: 15 Min. Bake: 25 Min.+ Cooling
    Ingredients

  1. 1 cup all-purpose flour
  2. 2 tablespoons sugar
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 egg
  6. 1/2 cup 2% milk
  7. 2 tablespoons butter, melted
  8. 1 cup (4 ounces) shredded sharp cheddar cheese
  9. 1/3 cup crumbled cooked bacon
  10. 1/4 cup finely chopped apple

    11.  

    Directions

  11. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
  12. Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

 

Candy, Desserts, Halloween Recipes, Recipes

“Boo”-rrific Kisses

Leave a comment

 

30 Servings Prep: 20 Min. Bake: 40 Min. + Standing
    Ingredients

  1. 2 egg whites
  2. 1/2 teaspoon vanilla extract
  3. 1/4 teaspoon almond extract
  4. 1/8 teaspoon cider vinegar
  5. 1/2 cup sugar
  6. Orange food coloring, optional
  7. 1-1/2 teaspoons miniature semisweet chocolate chips

    8.  

    Directions

  8. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
  9. Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
  10. Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.

 

Cakes, Desserts, Recipes

Oatmeal Cake with Caramel Icing

Leave a comment

20 Servings Prep. 30 Min. Bake:  20 Min. + Cooling
    Ingredients

  1. 1-1/4 cups boiling water
  2. 1 cup quick-cooking oats
  3. 1/4 cup butter, softened
  4. 1 cup packed brown sugar
  5. 1/2 cup sugar
  6. 2 eggs
  7. 1/4 cup unsweetened applesauce
  8. 1 teaspoon vanilla extract
  9. 1-1/2 cups all-purpose flour
  10. 2 teaspoons baking powder
  11. 3/4 teaspoon ground cinnamon
  12. 1/2 teaspoon baking soda
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon ground nutmeg

    15.  

  15. ICING:
  16. 1/2 cup packed brown sugar
  17. 1/4 cup butter, cubed
  18. 1/4 cup fat-free milk
  19. 1/2 teaspoon vanilla extract
  20. 1/8 teaspoon salt
  21. 1-1/2 cups confectioners’ sugar

    22.  

    Directions

  22. In a small bowl, pour boiling water over oats; let stand for 10 minutes.
  23. Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
  24. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
  25. For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners’ sugar until smooth. Immediately spread icing over cake. Let stand until set. Yield: 20 servings.

 

Breads, Desserts, Recipes

Apple Fruit Bread

Leave a comment

16 Servings Prep: 10 Min. Bake : 50 Min.
    Ingredients

  1. 1-1/2 cups all-purpose flour
  2. 3/4 cup sugar
  3. 3/4 teaspoon baking soda
  4. 1/2 teaspoon ground nutmeg
  5. 1/4 to 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon salt
  7. 1 egg, lightly beaten
  8. 1/3 cup apple juice
  9. 1 large tart apple, peeled and coarsely chopped
  10. 1/4 cup raisins
  11. 1/4 cup chopped walnuts
  12. 1/4 cup maraschino cherries, halved

    13. Directions

  13. In a bowl, combine the flour, sugar, baking soda, nutmeg, cinnamon and salt. Combine egg and apple juice; stir into dry ingredients. Fold in apple, raisins, walnuts and cherries. Transfer to a greased 8-in. x 4-in. loaf pan.
  14. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

 

Dips, Recipes

Spicy Cheeseburger Dip

Leave a comment

A  new take on an old favorite…

 

What you’ll need:

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/2 lb. ground beef, cooked, drained

4 green onions, sliced

What you’ll do:

 

Mix all ingredients except onions in microwaveable bowl. Microwave on High 5 min. or until VELVEETA is melted, stirring after 3 min. Stir in onions. SERVE with chips, crackers, or assorted cut-up fresh vegetables.

 

Cookie Bars, Desserts, Recipes

Fudgy Chocolate-Chip Toffee Bars

Leave a comment

 

I really am feeling the Christmas baking mood coming on…..

 

What you’ll need:

1/2 cup Butter, melted

2 cups graham cracker crumbs (32 squares)

1 bag (8 oz) Heath® Bits ‘O Brickle® toffee bits (1 1/2 cups)

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 bag (12 oz) semi-sweet chocolate baking chips (2 cups)

1 can (14 oz) Sweetened Condensed Milk

1 tablespoon Butter

1 teaspoon Pure Vanilla Extract

What you’ll do:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with Cooking Spray. Pull out cookie dough from the fridge and let it sit at room temperature for about 15 minutes. Melt 1/2 cup of butter in microwave. In medium bowl, stir the melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.

 

In a saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread the mixture over cracker crust.

 

In another medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with a spoon until well blended. Crumble the mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. If you like a firmer bar, refrigerate for about 30 minutes. Cut into squares.

 

Appetizers, Recipes, Side Dishes

 Spinach Feta Strudel

Leave a comment

 

1/4 cup olive oil

1 medium onion, diced (about 1 cup)

1/2 cup dry white wine

2 tablespoons chopped fresh dill

2 (10-ounce) packages frozen spinach, thawed and drained

1 pound crumbled feta

4 large eggs, lightly beaten

1 bunch green onions, whites and part of greens chopped

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter

1 (1-pound) package frozen phyllo dough, thawed according to package directions

Roasted red pepper hummus (see recipe)

Tzatziki (see recipe)

 

1. Preheat the oven to 350 degrees. Butter 1 or 2 baking sheets or line with parchment paper.

2. Heat olive oil in an 8-inch skillet. Add onion; sauté until translucent. Add wine and dill; cook until the wine almost evaporates.

3. Transfer onion mixture to a large mixing bowl. Add spinach, feta, eggs, green onions and salt. Stir to blend well.

4. Melt butter in a small saucepan over medium-low heat. Do not let brown.

5. Unfold one sheet of phyllo. (Keep the rest of the phyllo covered according to the instructions on the package.) Brush the top with melted butter. Fold in half lengthwise. Brush again with melted butter; fold in half lengthwise again. Brush again with butter. You will have a long strip of buttered phyllo.

6. Place 1/4 to 1/3 cup of the spinach mixture at one end of the buttered strip of phyllo. Fold the strip into a triangle as you would fold a flag, encasing the filling. Place on the prepared cookie sheet.

7. Repeat with remaining phyllo and filling.

8. Brush the tops of each triangle with melted butter. Bake 15 minutes or until golden brown.

9. Serve on a bed of roasted red pepper hummus, with tzatziki on the side.(recipe below)

 

I think crescent roll dough would work with this and be a lot less work.  Not as flakey I’m sure, but less time consuming. Just improvise to get the pockets.

 

Tzarziki

 

2 cups low-fat plain yogurt

1/2 teaspoon kosher salt

1 medium cucumber, peeled, seeded and minced (about 1 cup)

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh dill

1 tablespoon minced fresh garlic

1 tablespoon olive oil

2 tablespoons lemon juice

 

Combine all ingredients in a large bowl. Stir to blend. Chill until ready to serve.

 

This one sounds like a little more work, but interesting for the holiday season.

 

Main Dishes, Recipes, Seafood

Lemony Salmon Patties

Leave a comment

Prep. 20 Min./ Bake 45 Min.

Ingredients

1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed

3/4 cup milk

1 cup soft bread crumbs

1 egg, lightly beaten

1 tablespoon minced fresh parsley

1 teaspoon finely chopped onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

LEMON SAUCE:

2 tablespoons butter

4 teaspoons all-purpose flour

3/4 cup milk

2 tablespoons lemon juice

1/4 teaspoon salt

Directions

In a large bowl, combine the first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake at 350° for 45 minutes or until browned.

Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.

 

Main Dishes, Recipes, Seafood

Speedy Salmon Patties

Leave a comment

      Prep/Total Time 20 Min.

Ingredients

    1. 1/3 cup finely chopped onion
    2. 1 egg
    3. 5 saltines, crushed
    4. 1/2 teaspoon Worcestershire sauce
    5. 1/4 teaspoon salt
    6. 1/8 teaspoon pepper
    7. 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
    8. 2 teaspoons butter

Directions

  1. In a large bowl, combine the first six ingredients. Crumble salmon over mixture and mix well. Shape into six patties.
  2. In a large skillet, fry patties in butter over medium heat for 3-4 minutes on each side or until heated through. Yield: 3 servings.

 

Cakes, Desserts, Recipes

Chocolate Eclair Squares

Leave a comment

16 Servings   Prep/Total Time: 15 Min. + Cooling

Ingredients:

2 packages (3.45 ounces each) vanilla instant pudding

2 cups cold milk

8 ounces whipped topping, thawed

64 vanilla wafers

2 squares semi-sweet chocolate

 

Directions:

Beat pudding mix and milk in large bowl with whisk 2 minutes. Stir in whipped topping.

 

Arrange 16 wafers on bottom of 8-inch square dish; cover with 1/3 pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

 

Microwave chocolate on high 1 minute, or until melted when stirred. Drizzle over dessert. Makes 16 servings.

— Kraftrecipes.com