Snowball Cookies
Yield: 2 1/2 dozen
Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/12/snowball-cookies/
Ingredients
1 cup butter, softened
2/3 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
3 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
1 1/2 - 2 cups powdered sugar, for coating
Directions
Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating. Store cookies in an airtight container.
NOTE: Wrap them around a candied cherry or cut in half, indent with thumb fill with jam, reseal and bake
Saturday, December 20, 2014
Cranberry cilantro lime salsa
Cranberry lime salsa
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)
Instructions:
Chop the green onions and cilantro. Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up. (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes. If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)
Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
-----------------------------------------------------------------------------------
ANOTHER VERSION
From http://www.simplyrecipes.com/recipes/cranberry_salsa/
Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa
Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.
Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt
Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.
2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve.
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.
*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)
Instructions:
Chop the green onions and cilantro. Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up. (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes. If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)
Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
-----------------------------------------------------------------------------------
ANOTHER VERSION
From http://www.simplyrecipes.com/recipes/cranberry_salsa/
Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa
Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.
Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt
Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.
2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve.
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.
*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.
Almond blueberry cookies
Almond blueberry cookies makes 30 cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html
Cherry Thumbprint cookies
Cherry Thumbprint Cookies
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
Egg nog Meltaways
egg nog meltaways
http://therecipecritic.com/2012/12/eggnog-meltaways/
Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies
1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar. Beat in the eggnog.
3. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.
**************** MY NOTES : These came out bland and I could not taste egg nog in them at all. In an attempt to salvage them I mix in a tsp of rum extract. 1/2 tsp some nutmeg, and about 1/4 tsp cinnamon. Also rolled them in a mix of the powdered sugar with some nutmeg mixed in and about a good tablespoon of cinnamon mixed in with the powdered sugar. That definitely helped but I'm still not impressed with these at all!!!
http://therecipecritic.com/2012/12/eggnog-meltaways/
Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies
1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar. Beat in the eggnog.
3. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.
**************** MY NOTES : These came out bland and I could not taste egg nog in them at all. In an attempt to salvage them I mix in a tsp of rum extract. 1/2 tsp some nutmeg, and about 1/4 tsp cinnamon. Also rolled them in a mix of the powdered sugar with some nutmeg mixed in and about a good tablespoon of cinnamon mixed in with the powdered sugar. That definitely helped but I'm still not impressed with these at all!!!
Ny Cheescake cookies
ny cheesecake cookies
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/new-york-cheesecake-cookies-recipe.html (only makes about 24 cookies. )
Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
*****MY NOTES:It seemed there was too much grahm cracker and not enough cheesecake.They are very tasty though. Also I would double the recipe next time. I'm thinking of trying them in mini muffin tins so the graham could come out more like a "cup" instead of a thick chunky cookie. Will need to probably triple the cheese mix if I do this-check back and I'll let you know how it goes
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/new-york-cheesecake-cookies-recipe.html (only makes about 24 cookies. )
Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
*****MY NOTES:It seemed there was too much grahm cracker and not enough cheesecake.They are very tasty though. Also I would double the recipe next time. I'm thinking of trying them in mini muffin tins so the graham could come out more like a "cup" instead of a thick chunky cookie. Will need to probably triple the cheese mix if I do this-check back and I'll let you know how it goes
Chewy Chocolate Cookies
chewy chocolate cookies
http://www.marthastewart.com/339686/outrageous-chocolate-cookies
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
DIRECTIONS
Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
WATCH: How to Measure Flour
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
COOK'S NOTE
Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
http://www.marthastewart.com/339686/outrageous-chocolate-cookies
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
DIRECTIONS
Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
WATCH: How to Measure Flour
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
COOK'S NOTE
Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
Cheesecake Cookies
Cheesecake cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Download an Apple Butter e-Cookbook
Directions
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies
Read more: http://www.heatovento350.com/2012/05/cheesecake-cookies.html#ixzz3MTXE5qoA
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Download an Apple Butter e-Cookbook
Directions
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies
Read more: http://www.heatovento350.com/2012/05/cheesecake-cookies.html#ixzz3MTXE5qoA
Hot chocolate Cookies
hot chocolate cookies
source: http://www.lovefromtheoven.com/2012/01/13/hot-cocoa-cookies-with-kraft-jet-puffed-marshmallow-mallow-bits/#wmemb4IKHFlgrmDA.99
1+1/4 cup soft butter (2 and 1/2 sticks room temperature butter)
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix or 3/4 cup (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)
Instructions
Preheat oven to 350 degrees F.
Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
In a separate bowl, mix together your dry ingredients, including your hot chocolate packets.
Add the dry ingredients a little at a time to your wet ingredients. I found that my dough was very dry – as in I had to almost knead it by hand to work in the chocolate chips and marshmallow bits.cover and chill 1 hour.
Drop 2tbs 2 inches apart on to cookie sheets.The dough was dry, but the end result was fabulous.
Bake in an oven preheated to 350 degrees for 9-11 minutes. Allow to cool for approximately five minutes then remove from cookie sheet. Enjoy!!!
**My notes: Had to cook my the full 11 minutes otherwise they were underbaked- that may be because mine were in the frig for over 1 & 1/2 hours !?
source: http://www.lovefromtheoven.com/2012/01/13/hot-cocoa-cookies-with-kraft-jet-puffed-marshmallow-mallow-bits/#wmemb4IKHFlgrmDA.99
1+1/4 cup soft butter (2 and 1/2 sticks room temperature butter)
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix or 3/4 cup (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)
Instructions
Preheat oven to 350 degrees F.
Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
In a separate bowl, mix together your dry ingredients, including your hot chocolate packets.
Add the dry ingredients a little at a time to your wet ingredients. I found that my dough was very dry – as in I had to almost knead it by hand to work in the chocolate chips and marshmallow bits.cover and chill 1 hour.
Drop 2tbs 2 inches apart on to cookie sheets.The dough was dry, but the end result was fabulous.
Bake in an oven preheated to 350 degrees for 9-11 minutes. Allow to cool for approximately five minutes then remove from cookie sheet. Enjoy!!!
**My notes: Had to cook my the full 11 minutes otherwise they were underbaked- that may be because mine were in the frig for over 1 & 1/2 hours !?
Saturday, November 22, 2014
Goat Cheese / Gorgonzola Truffles
4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese or Goat Cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon
Apple and pear slices
Grapes]
Preparation
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
*NOTE I have made these then skewered them with a green grape on toothpicks for an appetizer. It went really well with wine tasting too!
1 (4-oz.) container crumbled Gorgonzola cheese or Goat Cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon
Apple and pear slices
Grapes]
Preparation
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
*NOTE I have made these then skewered them with a green grape on toothpicks for an appetizer. It went really well with wine tasting too!
Thursday, July 31, 2014
FRIED" HONEY BANANAS
FRIED" HONEY BANANAS...Great dessert without the guilt!
Serves 1
1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil
Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.
Allow to cool and sprinkle with cinnamon.
NOTE** I tried it- it was a mushy mess. Not as pretty as the picture I saw. It tasted ok, but I 'd call this a major fail and probably won't be doing it again!
Serves 1
1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil
Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.
Allow to cool and sprinkle with cinnamon.
NOTE** I tried it- it was a mushy mess. Not as pretty as the picture I saw. It tasted ok, but I 'd call this a major fail and probably won't be doing it again!
Apple Cake
Apple Cake
6 medium apples cut into thin wedges
¾ cup brown sugar ( or white)
4 Tsp. honey
1 Tsp. cinnamon
½ tsp. cloves
Mix all and leave at least half an hour, then add 1 cup chopped walnut + Raisin
For the cake:
¾ cup butter
¾ cup sugar
3 eggs
2 cups flour
1 Tsp. baking powder
1 tsp. vanilla
¾ cup sour cream or single cream
Mix flour and baking powder.
Whip butter then add sugar and continue till it become creamy and white.
Add eggs one at a time, add vanilla, then fold with half of the flour mix, add half of the cream, then the rest of the flour and cream.
Remove apple mixture from the liquid, then add the liquid to the batter and mix well.
Spread in a 12x9 inches tray well, then arrange the apples on top in a decorative way, sprinkle with walnuts and raisins.Bake in a 350 F oven for 40 minutes, remove and cool
6 medium apples cut into thin wedges
¾ cup brown sugar ( or white)
4 Tsp. honey
1 Tsp. cinnamon
½ tsp. cloves
Mix all and leave at least half an hour, then add 1 cup chopped walnut + Raisin
For the cake:
¾ cup butter
¾ cup sugar
3 eggs
2 cups flour
1 Tsp. baking powder
1 tsp. vanilla
¾ cup sour cream or single cream
Mix flour and baking powder.
Whip butter then add sugar and continue till it become creamy and white.
Add eggs one at a time, add vanilla, then fold with half of the flour mix, add half of the cream, then the rest of the flour and cream.
Remove apple mixture from the liquid, then add the liquid to the batter and mix well.
Spread in a 12x9 inches tray well, then arrange the apples on top in a decorative way, sprinkle with walnuts and raisins.Bake in a 350 F oven for 40 minutes, remove and cool
Buttermilk Quick Bread Recipe
Buttermilk Quick Bread Recipe
Sorce - Thekitchn
Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminium foil and frozen for up to three months.
Sorce - Thekitchn
Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminium foil and frozen for up to three months.
Quick Garlic Chicken
Quick Garlic Chicken
4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
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4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
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Hawaiian Pineapple Pork
Hawaiian Pineapple Pork
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.
Homemade Tea Cakes
Homemade Tea Cakes
3 cups flour
½ tsp baking soda
½ tsp baking powder
1 tsp lemon or vanilla extract
1 cup butter
2 eggs
1 cup sugar
In bowl, sift flour, baking soda and baking powder. Cut in butter until resembles cornmeal. In another bowl beat eggs, sugar and flavoring. Add to flour mixture. Chill dough. Roll 1/8 inch thick. Cut with cookie cutter and sprinkle with sugar. Bake at 375 degrees F. for 6 to 8 minutes. Makes 6 dozen.
3 cups flour
½ tsp baking soda
½ tsp baking powder
1 tsp lemon or vanilla extract
1 cup butter
2 eggs
1 cup sugar
In bowl, sift flour, baking soda and baking powder. Cut in butter until resembles cornmeal. In another bowl beat eggs, sugar and flavoring. Add to flour mixture. Chill dough. Roll 1/8 inch thick. Cut with cookie cutter and sprinkle with sugar. Bake at 375 degrees F. for 6 to 8 minutes. Makes 6 dozen.
CHICKEN SPEGETTI
CHICKEN SPEGETTI
INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
DIRECTIONS:
Cook enough chicken to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
DIRECTIONS:
Cook enough chicken to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Long John Silver's Batter
Long John Silver's Batter
Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.
Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.
Sandwich Bread
I've been on a bread kick lately- check out my pintrest board ;)
Sandwich Bread
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
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Sandwich Bread
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
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Pecan Sandies
Pecan Sandies
1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup cake flour
1/2 cup finely chopped pecans
In a bowl, cream butter egg and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
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1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup cake flour
1/2 cup finely chopped pecans
In a bowl, cream butter egg and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
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Apple Pie Coffee Cake
Apple Pie Coffee Cake
1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
GLAZE:
2/3 cup confectioners sugar
2 teaspoons milk
Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. drizzle over cooled cake
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1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
GLAZE:
2/3 cup confectioners sugar
2 teaspoons milk
Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. drizzle over cooled cake
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Creamy chicken pillows
Creamy chicken pillows
1 lb boneless skinless chicken tenderloins or breast, diced small
8 oz cream cheese, softened
1/2 c butter, melted
2 Tbsp minced dry onion
0.7 oz packet dry italian salad dressing mix
2 Tbsp milk
12 oz can big & buttery crescent rolls
1 tsp garlic salt
1 tsp cracked black pepper
1 tsp seasoned salt
2 c panko italian crispy bread crumbs
1 tsp poppy seeds
2 Tbsp extra virgin olive oil
10 3/4 oz cream of chicken soup
1 c sour cream
1 Tbsp mayonnaise
1/4 c milk
Preheat oven to 350 degrees.
Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a seperate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
Creamy Chicken Pillows direction step 2
2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.
this recipe is from http://www.justapinch.com/recipes/main-course/chicken/creamy-chicken-pillows.html?utm_campaign=website&utm_source=sendgrid&utm_medium=email
Can't wait to try it- if you try it, please comment how it turned out and any suggestions !
1 lb boneless skinless chicken tenderloins or breast, diced small
8 oz cream cheese, softened
1/2 c butter, melted
2 Tbsp minced dry onion
0.7 oz packet dry italian salad dressing mix
2 Tbsp milk
12 oz can big & buttery crescent rolls
1 tsp garlic salt
1 tsp cracked black pepper
1 tsp seasoned salt
2 c panko italian crispy bread crumbs
1 tsp poppy seeds
2 Tbsp extra virgin olive oil
10 3/4 oz cream of chicken soup
1 c sour cream
1 Tbsp mayonnaise
1/4 c milk
Preheat oven to 350 degrees.
Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a seperate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
Creamy Chicken Pillows direction step 2
2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.
this recipe is from http://www.justapinch.com/recipes/main-course/chicken/creamy-chicken-pillows.html?utm_campaign=website&utm_source=sendgrid&utm_medium=email
Can't wait to try it- if you try it, please comment how it turned out and any suggestions !
Sunday, April 13, 2014
Strawberry whipped sensation.
Thought I had this recipe in here but couldn't find it. A friend asked me to make it a while back. It was a great success and every year she asks me to make it when she comes for Easter dinner. The original was a recipe taken from a magazine.
Enjoy!!
Strawberry Whipped Sensation recipe
time = prep:20 min total:6 hr 20 min
servings total: 12 servings
what you need
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted make it
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.
kraft kitchens tips
HEALTHY LIVING
Save 30 calories and 4.5g of fat, including 3g of saturated fat, per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
SUBSTITUTE
Prepare using an 8x4-inch loaf pan.
NOTE
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
servings total: 12 servings
nutritional info per serving
per serving: Calories 220 Total fat 9 g Saturated fat 6 g Cholesterol 15 mg Sodium 95 mg Carbohydrate 32 g Dietary fiber 1 g Sugars 27 g Protein 4 g Vitamin A 4 %DV Vitamin C 50 %DV Calcium 10 %DV Iron 4 %DV
There is a video on how to make this recipe at the link too ;)
Source: http://www.kraftrecipes.com/recipes/strawberry-whipped-sensation-109477.aspx
Enjoy!!
Strawberry Whipped Sensation recipe
time = prep:20 min total:6 hr 20 min
servings total: 12 servings
what you need
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted make it
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.
kraft kitchens tips
HEALTHY LIVING
Save 30 calories and 4.5g of fat, including 3g of saturated fat, per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
SUBSTITUTE
Prepare using an 8x4-inch loaf pan.
NOTE
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
servings total: 12 servings
nutritional info per serving
per serving: Calories 220 Total fat 9 g Saturated fat 6 g Cholesterol 15 mg Sodium 95 mg Carbohydrate 32 g Dietary fiber 1 g Sugars 27 g Protein 4 g Vitamin A 4 %DV Vitamin C 50 %DV Calcium 10 %DV Iron 4 %DV
There is a video on how to make this recipe at the link too ;)
Source: http://www.kraftrecipes.com/recipes/strawberry-whipped-sensation-109477.aspx
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