Cinnamon Raisin Soft Pretzels

NEED:
3/4 cup raisins
3-3/4 cup all purpose flour
1/4 cup brown sugar
1-1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plain yogurt
1 egg
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoon butter

Preheat the oven to 375 degrees F. Line two large cookie sheets with parchment paper and grease the paper lightly.

Measure the raisins into a bowl and pour boiling water over to cover. Let soak while you prepare the rest of the ingredients.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt.
In another bowl, whisk together the yogurt and the egg. Pour the yogurt mixture into the flour mixture and stir well until everything is blended. Drain the raisins and add to the dough, mixing well -- the dough will be quite soft.
Sprinkle some additional flour onto the counter or table (or wherever you like to work) and turn the dough out onto this floured surface. Knead the dough about 10 to 15 times, just to make it all uniform, then cut into 12 equal pieces. Working with one lump of dough at a time, roll it out into an even rope about 1/2-inch thick. Twist it into a pretzel shape -- experiment until you get it right -- and place on the prepared cookie sheet. Repeat with the remaining lumps of dough.
Stir together the cinnamon and sugar and melt the butter in a small dish. Brush each pretzel with some butter, then sprinkle evenly with cinnamon sugar. Bake for 18 to 20minutes or until lightly browned on top.

ENJOY!

Maple Butternut Squash

NEED:
4 pounds butternut squash
1/4 cup butter
1/4 cup whipping cream
1/4 cup maple syrup
1/2 teaspoon salt

With a large, sharp knife, cut butternut squash in half lengthwise. Scoop seeds out with a spoon and place both halves, cut side down, in a shallow baking dish or cookie sheet with sides. Pour in just enough water to cover the pan about 1/8 inch deep.

Oven at 400 degrees. Place in oven and bake for 30 minutes. Turn the squash halves over and continue baking for another 30 minutes or until very tender when poked with a fork. Remove from the oven.

With a spoon, scoop squash flesh out into a bowl. If you have a food processor, puree squash with butter, whipping cream, maple syrup and salt until very smooth and creamy. (You may have to do this in two batches.) You can also beat butter, cream, maple syrup and salt into squash with an electric mixer, if you prefer. The squash won't come out quite as velvety smooth, but it will still be delicious.

ENJOY!

Fried Wedge Potatoes

NEED:
4 to 6 medium sized potatoes..scrubbed..NOT PEELED
cooking oil ( about 1/8 to 1/ 4 cup) depending on number of potatoes
2 heaping tablespoons of flour
Pepper
Garlic Powder

Cut potatoes in half length wise and then cut each 1/2 in half.

Heat oil ..add flour, pepper and garlic powder ( seasoning to taste). Stir until well blended. Carefully, add potatoes and cook, uncovered, for 15 minutes on medium heat. Turn and cook another 15 minutes or until tender when pricked with a fork.

ENJOY!

Cube Steak

I like my cube steak to cut with a fork. I found a very simple way to get it just perfect.
NEED:
4 cube steaks - don t get them too thin..they will dry out in the crock pot.
1/4 cup flour
garlic powder and pepper to taste
Cooking oil ( just 3 or 4 tablespoons is enough)

Heat oil in large fry pan.
Sprinkle each steak with garlic powder and pepper, then dredge in flour and place in hot oil...use tongs in case the oil is very hot.
Cook for 3 minutes ( or until slightly brown on the edge) and turn. Cook 3 minutes on other side.
Remove from fry pan and place in slow cooker, with a cup of water, for 4 to 6 hours on medium.
These are so tender.
Serve with rice or mashed potatoes and gravy.
It only takes a few minutes in the morning and you can have a great meal when you come home.

ENJOY!

Cornbread Croutons

At a recent wedding reception they served salad with cornbread croutons..WOW..what a nice addition..a bit of sweet with the salad..well..it was amazing...I have never seen them in a store here but it's the simpliest thing to make.
NEED:
One box of cornbread mix
Make it in a square pan rather than as muffins.
Allow to cool and cut into cubes.
Place on cookie sheet and toast, lightly.
Oven at 325 for about 15 to 20 minutes. You want light not brown..so they are still soft in the middle.
Cool..use some and store remaining croutons in air tight container.
You will love this!

Enjoy!

Pumpkin Pancakes

NEED:
1 cup flour
1/2 cup canned pumpkin
2 eggs, separated
1 cup milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
Combine baking soda, salt, nutmeg, ginger, cinnamon and flour in large bowl. In second bowl, mix together the canned pumpkin, egg yolks and vegetable oil. Fold wet ingredients into dry ingredients. Using hand mixer, beat the egg whites until stiff peaks form, fold egg whites into pancake batter. Spoon about 1/3 to 1/4 cup of batter onto a griddle or into a fry pan.**cooking spray works well but oil works best...use about a teaspoon of oil and allow pan to get hot before adding batter. Cook over medium heat until bubbles form, then flip and continue cooking other side. Cook until a nice shade of golden brown. Serve with syrup, jam or whipped topping.

ENJOY!

Creamy Lentil Soup

This is from Boogie..sounds good and perfect for the cooler weather that is starting.
NEED:

This is very easy to make, just need some time for the cooking.

Mix together:

3 Tablespoons olive oil
1/2 teaspoon dried, crushed red pepper
1/2 teaspoon crushed dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
Allow to stand on the counter for the flavors to infuse while you cook the rest. Do not add until lentils are cooked (see below). Cover with plastic wrap and place in the refrigerator if finishing this the next day.

Place in a large (6 ½ + quart) stockpot.

16 ounce bag dried lentils, rinsed well in a colander
4 1/2 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup (one medium to large) chopped onion
2 cloves of garlic, minced
1/2 cup tomato sauce
1 bay leaf

Bring to boil, cover and simmer 1 1/2 - 2 hours (until lentils are tender). Stir occasionally and add water as needed to prevent scorching.

Allow to cool completely. (May be cooled overnight in the refrigerator.)

Remove bay leaf.
Place approximately 3/4 of the lentils into a large blender or food processor.
Add:

12-oz can of skim evaporated milk.

Blend lentils and milk together until pureed. Return to stockpot and mix with remaining lentils.

Add olive oil mixture. Blend well.

Heat carefully until warm, stirring often. Serve with a swirl of low fat sour cream if desired.

Store refrigerated, or freeze.

ENJOY!

Granola-Ginger Baked Apples

NEED:
4 large Golden Delicious or Jonathan Gold apples
3 (1.5-oz.) oat-and-honey granola bars, finely crushed
1/2 cup roasted salted almonds, chopped
1/4 cup finely chopped crystallized ginger
1/4 cup butter, softened
3/4 teaspoon ground cinnamon
1 3/4 cups apple cider
1/3 cup cherry preserves
1 (7-oz.) container plain or vanilla yogurt
Preparation

Preheat oven to 375°. Cut apples in half, cutting through stem and bottom ends. Scoop out core and pulp, leaving a 3/4-inch shell. Cut about 1/4 inch from opposite side of apple, forming a flat base.

Stir together crushed granola bars and next 4 ingredients. Spoon mixture into apple shells, pressing to gently pack. Arrange apples in a 13- x 9-inch pan. Pour cider around apples in pan.

Bake at 375° for 25 to 45 minutes or until apples are tender, basting twice with pan juices.

Place apples on a serving plate. Add preserves to pan juices, and cook, over medium-high heat, stirring constantly, 5 to 6 minutes or until thickened. Serve apples with warm sauce and Greek yogurt.

Granola-Ginger Baked Pears: Substitute 4 Bosc pears for apples. Proceed with recipe as directed.

Enjoy!

Blueberry Scones with Lemon Glaze

I am a huge fan of the scone. They are so yummy and these are a great way to start your day.
NEED:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter


Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

ENJOY!

Sweet Potato Biscuits

NEED:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
12 tablespoons cold butter
1 cup mashed roasted sweet potatoes
1/2 cup ground pecans
1/3 cup half and half

Preheat the oven to 450 degrees F. Grease a 1/2 sheet pan. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar together. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the cream, a little at a time until a soft dough is formed. Lightly flour a surface. Place the dough onto the surface and dust the top with flour. Lightly press the dough out to 1/2 inch thickness. Using a 2 inch biscuit cutter, cut the biscuits into rounds. Place the biscuits on a greased baking sheet and bake for about 15 minutes or until the biscuits are golden brown.

ENJOY!

Lemon Poppy Seed Muffins with Rasberry Butter

This looks like a lot of work, for the butter, but its very simple and well worth the time.

NEED:
1 3/4 cups all-purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest
Raspberry Butter, recipe follows


Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.

Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm, with Raspberry Butter.



Raspberry Butter:
1 (6-ounce) container fresh raspberries, picked through
1 teaspoon fresh lemon juice
3 tablespoons confectioners' sugar
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 tablespoons honey
Pinch salt


Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp.
Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool puree completely.

Cream together the butter, honey, salt, and cooled puree until smooth and well blended. (This may take up to 5 minutes on high speed.) Place butter in molds or onto sheets of plastic wrap and roll into logs. Refrigerate until well chilled and firm.


ENJOY!

Orchard Fruit Pie

NEED:
2 1/2 cups plus 1/3 cup flour
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, cut into small pieces and chilled
6 tablespoons ice water
2 pounds granny smith apples
1 pound bosc pears
2/3 cup cranberries
3/4 cup sugar, plus more for sprinkling
1 tablespoon fresh lemon juice

In a large bowl, mix together 2 1/2 cups flour and the salt. Add the butter and, using your fingers, blend until the mixture resembles coarse crumbs. Sprinkle in the ice water and mix until the dough just holds together (if necessary, mix in 1 tablespoon more ice water at a time).
Turn out the dough, gather into a ball, then halve the dough ball. Pat each half into a disk, wrap with wax paper and refrigerate for 15 minutes.
IF YOU ARE LIKE ME AND DON'T LIKE TO MAKE CRUST..JUST GET THE PRE MADE THAT ROLL OUT.
Position a rack in the lower third of the oven and preheat to 400°. On a lightly floured work surface, using a rolling pin, roll out 1 disk into a 13-inch round. Roll the dough onto the rolling pin, then unroll it over a 91/2-inch pie pan. Press the dough into the bottom of the pan, letting the excess hang over the edges. Refrigerate.

Peel and coarsely chop the apples and pears; place in a large bowl. Add the cranberries, 3/4 cup sugar and the lemon juice and toss. Sprinkle with the remaining 1/3 cup flour and toss. Pour into the chilled pie shell and set aside.
5. On a lightly floured work surface, roll out the remaining dough into a 13-inch round. Roll the round onto the rolling pin and unroll over the filling. Trim the excess dough, leaving a 1-inch overhang. Roll up the edges of the crusts and crimp. Cut three vents into the center of the pie. Brush the crust with water and sprinkle with sugar.
Bake the pie until golden, about 1 hour and 10 minutes. Transfer to a wire rack and let cool completely.

ENJOY!

Chicken, Bisuits and Gravy Casserole

NEED:
One medium to large rotisserie chicken
7 tablespoons unsalted butter, plus more for greasing the dish
8 ounces white mushrooms, thinly sliced **optional
medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
3 garlic cloves, finely chopped
2 cups baking mix, such as Bisquick
1/2 cup shredded cheddar cheese

Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.

In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.

Melt the remaining 4 tablespoons of butter with the garlic.

Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

ENJOY!

ELEGANT TO EASY ASPARAGUS SOUP

With just a few minor changes you can make this soup easy or elegant..to suit your meal.

NEED:

1 tablespoon unsalted butter (for Elegant: 3 tablespoons)
2 large onions
2 ribs celery
2-1/2 pounds asparagus
5 cups fat free chicken broth
1/2 cup non-fat yogurt (Elegant: crème fraîche or cream)
Balsamic (or other) vinegar
Melt butter over medium high in a Dutch oven. Meanwhile, chop onion and celery, add to butter and sauté until golden, stirring often.

Meanwhile, cut off and discard woody ends from asparagus; cut remaining spears in one-inch lengths. (For Elegant: Cut off top inch or so of each spear. Separately, steam until almost cooked and reserve for garnish.) Add asparagus and sauté for 2-3 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium and let simmer about 20 minutes or until asparagus is soft.

Remove from heat and purée with an immersion blender or, in batches, in a blender. (For Elegant: Purée, then press through a strainer.) Stir in yogurt or crème fraîche or cream. Season to taste with salt and pepper.

Serve with a splash of vinegar. (For Elegant: Top bowls with steamed tips, then a dollop of crème fraîche or a swirl of cream.)

ENJOY!

Ginger Honey Cookies

NEED:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger--this gives a great taste..but ground ginger will also work.
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/4 cup mild honey

Whisk together flour, baking soda, ginger, and salt in a bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.

Drop 14 heaping tablespoons of dough 2 inches apart onto ungreased baking sheet.

Oven at 350 degrees. Bake for 10 to 14 minutes.

ENJOY!

Ice Cream with Roasted Grapes

NEED:
3/4 pound red seedless grapes (2 cups)
6 teaspoons walnut or pistachio oil, divided
1 pint vanilla ice cream
1/4 cup coarsely chopped walnuts or pistachios, toasted

Preheat broiler.

Toss grapes with 2 teaspoons oil in a shallow baking pan and broil 5 to 6 inches from heat just until grapes burst, about 6 minutes.

Spoon grapes with juice over scoops of ice cream, then sprinkle with nuts and drizzle each serving with 1 teaspoon of remaining oil.

ENJOY!

Chicken Marsala

Keep in mind that when cooking with wine the alcohol cooks away..but the flavor of the wine remains adding wonderful tastes to your food.

NEED:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

ENJOY!

Marsala-poached pears with cinnamon

NEED:
4 very large firm ripe pears, stems on
1 bottle (750 milliliters) sweet Marsala Wine
7 tablespoons cinnamon-sugar

Peel pears using a vegetable peeler; leave stems attached.
Pour Marsala into a medium pot with a cover. Add 2 cups water and 6 tablespoons cinnamon-sugar. Put pears in pot and bring to a boil. Lower heat to medium and cover pot. Cook until tender, stirring occasionally, about 45 minutes depending on firmness of pears.

Remove cover and let pears and liquid cool to room temperature. Remove pears with a slotted spoon and put them upright in a bowl. Bring liquid in pot to a boil and cook over medium-high heat until reduced to 1 1/2 cups. Pour over pears and refrigerate until cold.

Serve pears with their syrup. Sprinkle with remaining cinnamon-sugar.


ENJOY!

Easy Pie Crust

This is pretty easy..but I've found an easier way..I buy the pre-made, roll out ones..Buehlers is by far the best..but there are those, like my brother, who insist on making their own..so here's a very good and easy recipe.
NEED:
1 cup all purpose flour
1/3 cup cake flour--if you don't have any..just use regular flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water

Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp edge decoratively.

ENJOY!

Angel Food Cake with Pineapple

This could not be easier.
NEED:
1 package of angel food cake mix
1 16 ounce can of crushed pineapple..DO NOT DRAIN

In large mixing bowl; add cake mix and pineapple, including juice. With spoon mix until well blended. Place in cake pan ( 9 x 13 ) and bake according to directions.

***I made this as I was told..it was yummy..a bit flat rather than fluffy...but tasty. I decided to make another...I mixed cake as directed ( the mix I had contained a separate packet of dry egg whites) Mix the cake as directed and then gently fold in the pineapple and juice. You should mix with a plastic spatula or wooden spoon.. Pour into greased 9 x 13 pan and bake as directed. Test for doneness with a toothpick..bake 5 more minutes, if needed. I liked this a bit better.

ENJOY!

Zucchini Bread in Jars

These are great. This was also given to me by a cashier at Walmart. I didn't use the larger jars but did use small jelly jars. Either way, follow the instructions. This makes a great fast treat for home or a great gift.
NEED:
4 wide mouth canning jars -- (1 1/2 pint )
4 new lids - don't use old ones
4 rings okay to use old ones
3 egg whites -- whipped
2 cups granulated sugar
1 cup margarine --or butter, at room temperature
2 cups zucchini -- grated
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.

Generously prepare inside of jars with margarine.

To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.

In another mixing bowl, combine egg whites, sugar, margarine, and zucchini.

Divide batter among 4 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.

Oven at 325 degrees. Bake 40 minutes. If using smaller jars check for doneness at 30 minutes. Insert toothpick, if it comes out clean bread is done.

Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut.

Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth, if desired.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it puffy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).

ENJOY!

Leftovers with a twist

This recipe was given to me by a cashier at the local Super WalMart. What really makes this different in the seasoning.

NEED:
Leftover mashed potatoes
Leftover meat---diced --- can be chicken, turkey, beef or pork
One package Taco seasoning
Left over corn
Shredded cheese

The size of pan you use will be determined by the amount of leftovers you have. Either use leftover mashed potatoes or make instant or a combination of both.
Place mashed potatoes in the bottom of your baking dish.
Place diced meat in a bowl and sprinkle with taco seasoning. Stir till seasoning is evenly blended over meat.
Evenly distribute meat over the potatoes.
Top with corn ( drained)
and cover with shredded cheese.

Oven at 350 degrees. Bake for 30 minutes.

ENJOY!

Warm Delights

This is another version of the cake in a mug idea...also from Loraine.

NEED:
You will need a microwave safe cup, a box of cake mix (any flavor) and water..

Place 1/4 cup of cake mix in cup, and add 2 Tablespoons of water. Mix well. You can sprinkle ice cream topping like hot fudge or carmel over the top. (I used 2 teaspoons sugar free fruit jam..)

Cook for 1 minute in microwave. Take out and let set a couple of minutes (to cool some) and it's ready to eat!
You can make quite a few of these from one cake mix.

ENJOY!

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

From my friend, Loraine, in Bulverde, TX.
NEED:

1 coffee mug
4 Tablespoons cake flour (plain, not self-rising)**can use regular flour as well
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
Small splash of vanilla
3 Tablespoons chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!
(This can serve two if you want to feel slightly more virtuous.)
***And WHY is this the most dangerous cake recipe in the world?
Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***

ENJOY!

Black Cat Fudge

Just in time for Halloween.
NEED:
8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners' sugar, sifted
White chocolate chips (about 30)

Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.

Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners' sugar until smooth.

Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.

Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.

*Fudge may also be cut with cookie cutters or into squares.

ENJOY!

Grilled Chicken, Plantain, and Pineapple Skewers

NEED:
1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/2 whole peeled pineapple
1/4 cup Lime Juice
2 cloves Garlic
2 tablespoons Oregano
2 whole ripe plantains
4 strips bacon
8 whole Chicken thighs

On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.

ENJOY!