MomLid's Musings

60-SECOND CHOCOLATE MOUSSE

2012-02-12T18:55:00.000-08:00

60-SECOND CHOCOLATE MOUSSE

Serves 4
6 oz semisweet chocolate chips
1 egg
1 cup heavy whipping cream
½ tsp vanilla extract

In a blender, place the chocolate chips, and add the egg and vanilla. Cover with the lid of the blender, and blend to mix thoroughly.

In a small, heavy-bottomed saucepan, heat the cream until it is very hot, but below the boiling point (little bubbles will form around the edges).

Adjust the blender speed to “high” – then add the hot cream by pouring it slowly through the hole in the lid. Blend until mixture is smooth.

Pour into wine glasses or attractive serving bowls; chill until firm

CHOCOLATE MARTINIS

2012-02-11T09:57:00.001-08:00

DARK CHOCOLATE MARTINI
2 to 2 1/2 ounces, Stoli Vanil (vanilla infused vodka, made by Stolichnaya)
2 teaspoons (or to taste) Godiva Dark Chocolate Liqueur
3-4 ice cubes – cracked
chocolate shavings or curls for garnish
(shave the edge of a chocolate bar using a vegetable peeler)
In a pitcher or cocktail shaker, measure the vodka and chocolate liqueur. Add the cracked ice and shake vigorously or stir energetically. Strain into (preferably chilled) martini glass. Add a few curls of chocolate.
[NOTE: an easy way to mix this for a group, is to measure the vodka into a martini glass – pour one glassful for each serving over cracked ice in a pitcher or cocktail shaker, then add the desired amount of chocolate liqueur, shake or stir – then strain into individual glasses, garnish and serve.]

WHITE CHOCOLATE MARTINI
2 to 2 1/2 ounces, smooth (high quality) vodka
(may be Stoli Vanil, or other, unflavored vodka as preferred)
2 teaspoons (or to taste), Godiva white chocolate liqueur
about one teaspoon, heavy or whipping cream
3-4 ice cubes – cracked
a stemmed maraschino cherry for garnish
In a pitcher or cocktail shaker, measure the vodka, liqueur and cream over cracked ice. Shake or stir vigorously, then strain into (preferably chilled) martini glass. Add cherry for garnish.

Marbled Cheesecake Hearts

2012-02-10T09:12:00.000-08:00

It's my birthday and I am 58 years old. It sounds very old, but it doesn't feel old!! I've decided to go back to posting recipes daily so that eventually i can make a cookbook of my favorites for myself, family and friends.

Marbled Cheesecake Hearts

• Servings: (3-inch) hearts
• Serving Size: 12
• Prep Time: 20 Minutes
• Cook Time: 50 Minutes
Ingredients
• 2 cups finely crushed creme-filled chocolate sandwich cookies (about 24 cookies)
• 3 tablespoons butter, melted
• 3 (8 oz.) packages cream cheese
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 (1 oz.) squares unsweetened chocolate
Instructions
• HEAT oven to 300°F. Line 13 x 9-inch baking pan with heavy foil; set aside. Combine cookie crumbs and butter in small bowl; press firmly into bottom of prepared pan.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over crust.
• STIR melted chocolate into remaining batter; spoon over vanilla batter. Swirl chocolate batter through vanilla batter gently with knife or metal spatula to marbleize.
• BAKE 45 to 50 minutes or until set. Cool. Chill at least 1 hour. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around wax paper heart shape. Can also be cut into bars.

Today It Begins

2012-01-05T21:07:00.000-08:00

This morning Mia received a call from her doctor's office to come in and that they would be inducing labor. She is 38 weeks pregnant and they are concerned that the baby was not getting enough fluid. I received a call at 10:30am and left work at noon. She is resting now & I came home to do the same as the doctor said that it would be awhile. It is so exciting and scary at the same time.

Happy 2012

2012-01-01T16:33:00.000-08:00

Time to celebrate another year! This year brings wonderful new adventures! I have a wonderful job, a fantastic fiancee and I will be a Grandma! Who could ask for more

Mexican Shrimp Coctail

2011-12-31T07:47:00.000-08:00

Here's my final recipe for 2011! I may start up again on my birthday, we'll see.

Carrot Souffle

2011-12-30T08:25:00.000-08:00

This recipe is rumored to have originally come from the famous old Hollywood restaurant Chasen's.

Crock Pot Carnitas

2011-12-29T08:43:00.001-08:00

Crock Pot Carnitas

Champagne Mojito

2011-12-28T09:28:00.000-08:00

Champagne Mojito

Ingredients
o 3 ounces champagne, chilled
o 4 mint sprigs
o 3 teaspoons sugar
o 2 tablespoons lime juice
o 1 lime wedges
Directions
1. Muddle mint, sugar, lime wedge and lime juice with a muddler or the back of a spoon until sugar dissolves, about 30 seconds.
2. Strain into a chilled champagne glass.
3. Add chilled Champagne and garnish with a spring of mint.

• Prep Time: 2 mins
• Total Time: 2 mins
• Servings: 1

Champagne Cosmo

2011-12-27T08:57:00.000-08:00

Champagne Cosmo

Serves eight.
1-1/2 cups cranberry juice cocktail, chilled
1/2 cup Grand Marnier
3 Tbs. fresh lime juice
8 thin strips of lime zest (from 2 limes), each about 1/4 inch wide and 3 inches long
2 bottles (750 ml) brut sparkling wine or Champagne, chilled
Combine the cranberry juice, Grand Marnier, and lime juice in a small pitcher and mix well.
Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils, and drop the zest into the flute. Repeat with the remaining zest and seven more flutes. Divide the juice mixture equally among the flutes. Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the wine).
Serve immediately

Fried Ravioli

2011-12-26T10:37:00.000-08:00

Ted Allen's Fried Ravioli

Ingredients
• For the Fried Ravioli:
• 1/4 cup EVOO – Extra Virgin Olive Oil, for frying
• 1 pound large ravioli, fresh or frozen, thawed
•
• For the Basil Almond Pesto:
• 1/4 cup almonds, toasted
• 2 packed cups basil leaves
• 1 clove garlic, grated
• 1 pinch hot pepper flakes
• Salt and pepper
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
• 1/2 cup – 1 cup EVOO - Extra Virgin Olive Oil
•
• For the Spicy Tomato Sauce:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 small onion, finely chopped
• 1 small chili pepper, seeded and finely chopped
• 3 to 4 cloves garlic, finely chopped
• Salt and pepper
• 1 28-ounce can Italian crushed tomatoes
• A few leaves of basil, torn
Yields:
Preparation
For the Fried Ravioli:
Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Fry the ravioli until golden on each side, 1-2 minutes total. Remove them to a paper-towel lined plate and season with some salt.

Serve with some spicy tomato sauce and pesto to dip!
For the Basil Almond Pesto:
In the bowl of a food processor, combine the almonds, basil, garlic, hot pepper flakes, some salt and pepper, Parmigiano-Reggiano. Process into a smooth paste while drizzling in the EVOO until it reaches the consistency you desire. Reserve.
For the Spicy Tomato Sauce:
For sauce, heat a medium saucepot or Dutch oven over medium-high heat. Add EVOO, 2 turns of the pan. When oil is hot, add onions, chili pepper, garlic, salt and pepper. Cook until soft. Add crushed tomatoes and basil. Simmer over low heat to thicken a little and combine flavors.

Holly Christmas Cookies

2011-12-25T07:50:00.000-08:00

Holly Christmas Cookies

INGREDIENTS:
1 (10 ounce) package large
marshmallows
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract 1 1/2 teaspoons green food coloring
4 1/2 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot
candies
DIRECTIONS:
1. In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
2. Drop by spoonfuls on well-greased cookie sheet and decorate with red hots. Set aside, and allow to cool.

Cheddar Pecan Wafers

2011-12-24T08:30:00.001-08:00

Cheddar Pecan Wafers

INGREDIENTS:
1 pound butter, softened
1 pound sharp Cheddar cheese,
shredded
1 cup chopped pecans, toasted 1 teaspoon cayenne pepper
1 teaspoon salt
4 1/2 cups all-purpose flour
DIRECTIONS:
1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.

ROCKY ROAD CANDY IN THE CROCKPOT

2011-12-23T08:33:00.000-08:00

ROCKY ROAD CANDY IN THE CROCKPOT

--bag of chocolate chips
--bag of mini marshmallows
--bag of chopped walnuts
--Release foil

The Directions:

--pour whole bag of chocolate chips into stoneware
--turn on high, set timer for 30 minutes to check
--stir chocolate after 30 min, re-set timer 15-30 minutes as needed.

prepare two cookie sheets with Release foil.

when chocolate is all melty, stir in a bunch of marshmallows. I didn't measure how many I dumped in, but I like a lot of marshmallows. I used at least half the bag. Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).

Remove stoneware from heating element.

Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto the Release foil.

Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags and tie with a pretty ribbon.
Original Recipe from Stephanie O'Dea

Salmon en Croute

2011-12-22T09:31:00.000-08:00

Salmon en Croute

• 3 cups chicken stock
• 1 cup wild rice
• 1 tablespoon EVOO – Extra Virgin Olive Oil, plus a drizzle
• 2 tablespoons butter
• 3/4 cup white mushrooms, very thinly sliced
• 1 small, thin leek, thinly sliced, washed and dried
• 2 tablespoons finely chopped thyme
• Salt and pepper
• 1 small handful of dill, finely chopped
• 1/4 cup white vermouth or dry white wine
• Juice of 1/2 lemon
• 1 sheet puff pastry, such as DuFour brand, defrosted
• 4 6-ounce skinless salmon filets
• 1 egg, beaten with splash of water
Yields: 4
Preparation
Bring chicken stock to a boil, stir in rice and reduce heat to simmer. Cover and cook 40-45 minutes until wild rice blooms and is tender. Drain and cool on a baking sheet then transfer to a mixing bowl.

In a skillet, heat EVOO over medium-high heat, a turn of the pan. Melt in butter then add mushrooms and sauté to soften, 5-6 minutes. Add leeks, thyme and dill, and season with salt and pepper. Cook 3-4 minutes more, deglaze with vermouth or wine. Add lemon juice and transfer to the mixing bowl with rice. Stir to combine.
Preheat oven to 425°F. Cover a baking sheet with parchment paper.
Gently roll out the puff pastry sheet with a sprinkle of flour. Cut 4 rectangles about 6x8 inches.

Heat a drizzle of EVOO in large, nonstick skillet over medium-high heat. Season the salmon filets with salt and pepper, and add to the hot pan. Brown the fish 2 minutes on the first side and 1 minute on the flip side. Remove from heat.

Pile some rice and mushroom topping onto each pastry rectangle in small even mounds leaving an edge all around for wrapping. Place a piece of salmon on top. Wrap and seal the bundles of salmon and set them on the baking sheet. Brush with egg wash.
Bake 15 minutes or until deeply golden. Serve with Beurre Blanc, optional, and asparagus or haricots verts alongside.
Beurre Blanc Sauce
Ingredients
• 1/4 cup white wine vinegar
• 1/4 cup dry vermouth
• 1 small shallot, minced
• Salt and finely ground black or white pepper
• 2 sticks cold butter, cut into tablespoon-sized pieces
• 1 tablespoon lemon juice
• 3 tablespoons finely chopped dill
Yields: 4-6
Preparation
Bring vinegar and vermouth to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.
Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Serve hot.
To reheat, add splash of water and whisk over low heat.

Secret Kiss Cookies

2011-12-21T08:55:00.000-08:00

Secret Kiss Cookies

15 Servings Prep: 25 min. Bake: 15 min./batch
Ingredients
• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon Spice Islands® pure vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 30 milk chocolate kisses
• 1-1/3 cups confectioners' sugar, divided
• 2 tablespoons baking cocoa
Directions
• In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. Fold in walnuts.
• Refrigerate dough for 2-3 hours or until firm.
• Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets.
• Bake at 375° for 12 minutes or until set but not browned. Cool for 1 minute; remove from pans to wire racks.
• Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely.
• Store in an airtight container. Yield: 2-1/2 dozen.

Sugared Cinnamon Almonds in the Slow Cooker

2011-12-20T08:08:00.000-08:00

Sugared Cinnamon Almonds in the Slow Cooker

The Ingredients.
serves 10

cooking spray
1 1/2 cups sugar (try not to freak out on me)
3 tablespoons cinnamon
1/8 teaspoon kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)
aluminum foil or parchment paper
The Directions.

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).
Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

2011-12-19T08:42:00.000-08:00

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Ingredients
Cilantro Cream Sauce
o 1/4 teaspoon minced garlic
o 1/2 teaspoon salt
o 1 cup sour cream
o 2 tablespoons chopped onions
o 2 tablespoons chopped cilantro
o 1 dash granulated sugar
Enchiladas
o 6 corn tortillas
o oil or lard
o 1 1/2 cups crabmeat (or imitation crabmeat)
o 6 tablespoons minced onions
o shredded Monterey jack cheese
o pitted black olives
o avocados, slices
o sliced peeled tomatoes
Directions
1. For Cilantro Cream Sauce:
2. Puree garlic with salt.
3. Combine sour cream, onion, cilantro and sugar.
4. Add garlic mixture and stir gently to blend well.
5. For Enchiladas:
6. Heat tortillas, 1 at a time, in oil until soft.
7. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
8. Spread a little Salsa Con Tomatillos on top.
9. Roll enchiladas, and place, seam-side down, in shallow baking dish.
10. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
11. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
12. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Forgotten Meringue Cookies

2011-12-18T10:20:00.000-08:00

Forgotten Meringue Cookies

Ingredients
• 1/4 teaspoon salt
• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 cup pecans, chopped
• 1 cup chocolate chips
Instructions
1. Preheat oven to 350 degrees F.

2. Line 2 cookie sheets with foil.

3. With electric mixer, beat egg whites until peaks begin to form.

4. Add sugar slowly (about 1 tbsp at a time ). Add vanilla, salt, and beat until everything is very stiff and shiny.

5. Fold in pecans and chocolate chips.

6. Drop by tspfulls onto cookie sheets and put in preheated oven.

7. Turn oven off and forget the cookies until morning.

RACK OF LAMB WITH HONEY HAZELNUT CRUST

2011-12-17T08:35:00.000-08:00

RACK OF LAMB WITH HONEY HAZELNUT CRUST

SERVES 6

1 cup, hazelnuts - toasted, peeled & coarsely ground
1 cup, fresh white breadcrumbs
3 tablespoons, fresh rosemary - minced
3 racks lamb - fat & membrane trimmed if necessary
3 tablespoons, honey-Dijon mustard
salt & freshly ground pepper
3 tablespoons, honey

Preheat the oven to 425 degrees.

Combine the hazelnuts, breadcrumbs and rosemary in a large bowl.

Arrange the lamb meat side up on a baking sheet. Brush each rack with the mustard, season with salt and pepper and press the hazelnut mixture onto the top of the lamb. Drizzle with the honey.

Roast until the internal temperature of the thickest portion of the lamb reaches 130 degrees (approximately 20-25 minutes). Remove from the oven and allow the lamb to rest for 10 minutes before slicing.

[Note: This recipe results in medium-rare cooked lamb. You may wish to cook the lamb until slightly less rare - medium rare (just pink) would read about 140 degrees when tested with an instant-read thermometer. Allow to rest as directed before carving.]

Cheesy Shrimp Dip

2011-12-16T08:08:00.000-08:00

Cheesy Shrimp Dip

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 43 min

Level: Easy

Serves: 10 to 12 servings

Ingredients

1/4 cup butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch salt
Pinch cracked black pepper
Assorted crackers, for serving

Directions

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.

Recipe courtesy Paula Deen

Dulce de Leche Pound Cake

2011-12-15T10:04:00.000-08:00

Dulce de Leche Pound Cake

Servings: Makes two 9-inch loaves or 4 small loaves

Ingredients

· 24 Tbsp. (3 sticks) butter , at room temperature (large batch: 9 sticks or 4 1/2 cups)

· 1 cup dulce de leche (large batch: 3 cups)

· 2 cups light brown sugar (large batch: 6 cups)

· 1 1/4 cups granulated sugar , divided (large batch: 3 3/4 cups)

· 1 1/2 Tbsp. vanilla extract (large batch: 4 1/2 Tbsp.)

· 6 eggs (large batch: 18 eggs)

· 3 cups all-purpose flour (large batch: 9 cups)

· 1 Tbsp. ground allspice (large batch: 3 Tbsp.)

· 1 Tbsp. ground cinnamon (large batch: 3 Tbsp.)

· 1 Tbsp. ground ginger (large batch: 3 Tbsp.)

· 1 tsp. fine salt (large batch: 3 tsp.)

· Strips of lime peel from 2 limes (large batch: strips from 6 limes)

· 1 1/4 cups confectioners' sugar , sifted (large batch: 3 3/4 cups)

· 2 Tbsp. milk (large batch: 6 Tbsp.)

Directions

(Large batch makes six 9-inch loaves or 12 small loaves)
Active time: 45 minutes
Total time: 2 hours

Preheat oven to 325°. Grease two 9-inch or 4 mini loaf pans with cooking spray; set aside. In a large bowl, beat butter, dulce de leche, brown sugar, and 1 cup granulated sugar with an electric mixer until smooth and creamy. Add vanilla and eggs, one at a time, beating well after each addition. Add flour, allspice, cinnamon, ginger, and salt; beat again until combined.

Transfer batter to prepared pans, smooth out the tops, and bake until loaves turn a deep golden brown and a toothpick inserted in the center comes out clean, 60 to 75 minutes. Set aside to cool in pans about 45 minutes; then, if desired, remove from pans.

Meanwhile, bring a small pot of water to a boil and add lime peel. Cook 1 minute, then quickly scoop out peel and blanch 1 minute in a bowl of cold water. Cook and blanch the peel 2 more times using the same process with the same boiling water. Remove peel. Bring a new 1/2 cup water and remaining 1/4 cup granulated sugar to a boil; add lime peel and cook, stirring frequently, until sugarcoated.

When cakes are partially cool, whisk together confectioners' sugar and milk to form a glaze; pour over loaves. Top with candied lime. Cool completely.

Notes: Look for canned or jarred dulce de leche, a South American-style milk caramel, at Latin groceries or in your supermarket near the ice cream toppings. You can also substitute sweetened condensed milk. This cake bakes well in mini loaf pans, too. Be sure not to open the oven too early or too often.

CREAM CHEESE CAKE MIX COOKIES

2011-12-14T09:15:00.000-08:00

CREAM CHEESE CAKE MIX COOKIES

Cook time:	10 Min		Difficulty:
Prep time:	5 Min		Serves:

INGREDIENTS

- 1 bx cake mix, any flavor

- 8 oz cream cheese, room temperature

- 1/4 c butter, room temperature

- 1 large egg

- 1 tsp vanilla (optional, depending on flavor)

- 1 c any add-ins (flavored chips, candy, nuts, etc)

- amounts can be varied. for chocolate chip I added a 12

oz bag of semisweet chips

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Cream together butter and cream cheese. Add egg and vanilla and mix until well blended (I used a mixer for this part only).

3. Stir in cake mix a little at a time until it's all blended and then add any chips, candy or nuts, as you like

4. Bake for 10 minutes, until edges are brown.

Foolproof Rib Roast

2011-12-13T09:54:00.000-08:00

Foolproof Rib Roast

INGREDIENTS:

1 (5 pound) standing beef rib roast

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

DIRECTIONS:

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

500 DEGREE METHOD
Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly.

Preheat the oven (for at least 1/2 hour) to 500 degrees. Note: This method cannot be used in electric ovens as the fans on electric ovens activate automatically once the oven is turned off, which will cool the oven too fast to allow a slow finish to the cooking process.

Place the roast in a shallow baking pan, salt and pepper the roast. Stud with garlic clove slivers if desired.

Place the roast in the preheated oven and time it – 5 minutes per pound.

Turn off the oven. DO NOT OPEN THE OVEN DOOR FOR TWO HOURS.

The roast will now be medium rare, and ready to carve (no additional “resting” time is needed).

Easy, Cheesy Tortellini Bake

2011-12-12T09:18:00.001-08:00

Easy, Cheesy Tortellini Bake

Ingredients:

2 (9 ounce) packages cheese tortellini

1 (24 ounce) jar marinara sauce

1 (16 ounce) jar Alfredo sauce

1 (10 ounce) box frozen chopped

spinach, thawed and squeezed dry

1 tablespoon dried Italian seasoning

1 (8 ounce) package shredded

Mozzarella cheese

1/4 cup freshly grated Parmesan cheese

1 teaspoon dried Italian seasoning

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
2.	Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
3.	Broil for a minute or two until cheese has melted and turned golden brown

Hot Corn Dip

2011-12-11T08:46:00.000-08:00

Hot Corn Dip

INGREDIENTS:

1 (15 ounce) can white corn, drained

1 (15 ounce) can yellow corn, drained

1 (10 ounce) can diced tomatoes with

green chile peppers, drained

1 (8 ounce) package cream cheese,

diced and softened

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

chopped fresh cilantro to taste

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3.	Bake in the preheated oven 30 minutes, or until hot bubbly

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

2011-12-10T07:46:00.000-08:00

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

INGREDIENTS:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 2/3 cups NESTLE® TOLL HOUSE®

Dark Chocolate Morsels

1 cup chopped nuts*

DIRECTIONS:

1.	Preheat oven to 375 degrees F.
2.	Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3.	Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Stained Glass Window Cookies

2011-12-09T08:58:00.000-08:00

Stained Glass Window Cookies

Makes: 24 cookies

Preparation Time: 5 min

Chilling Time: 2 hr

Cooking Time: 5 min

Ingredients

1/2 cup (1 stick) butter, softened
1 (12-ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (10.5-ounce) package multi-colored miniature marshmallows
1 cup sweetened flaked coconut

Instructions

In a large saucepan, melt butter and chocolate chips over low heat, stirring constantly. Remove saucepan from heat and stir in vanilla and walnuts. Cool mixture about 15 minutes, until cool but not to the point of hardening.
Fold in marshmallows and stir until well coated. Spoon half the mixture lengthwise down the center of an 18-inch piece of wax paper. Shape into a 12- x 2-inch log and place at one edge of wax paper. Sprinkle 1/2 cup coconut over remainder of wax paper.
Roll log over coconut, evenly coating the outside of the entire log. Wrap log firmly in wax paper, folding ends snugly. Repeat with the other half of the marshmallow mixture and 1/2 cup coconut.
Chill until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/4-inch slices.

Creamy White Fudge

2011-12-08T08:11:00.001-08:00

Creamy White Fudge

Servings: About 2 pounds
Serving Size:
Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ingredients

1 1/2 pounds premium white chocolate or confectioners' coating
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts

Instructions

LINE an 8 or 9-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate with sweetened condensed milk and salt in heavy saucepan, over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.
CHILL 2 hours until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Impossibly Easy Chili Pie

2011-12-07T09:31:00.000-08:00

Impossibly Easy Chili Pie

Serves: 6

Cooking Time: 43 min

Ingredients

1 pound lean (at least 80%) ground beef
1 can (14.5-ounce) diced tomatoes, drained
1 medium onion, chopped (about 1⁄2 cup)
1 (1-ounce) envelope chili seasoning mix
1 can (2 1⁄4-ounce) sliced ripe olives, drained
1 cup shredded Cheddar cheese (about 4-ounces)
1/2 cup original Bisquick mix
1 cup milk
2 eggs
chopped tomato, red onion and jalapeño, if desired
sour cream, if desired (for garnish)

Instructions

Preheat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain.
Stir in tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and 1⁄2 cup of the cheese.
In medium bowl, stir Bisquick mix, milk and eggs with whisk or fork until blended. Pour into pie plate.
Bake 30 minutes. Top with remaining 1⁄2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with chopped vegetables and sour cream.

Creamy Almond Bars

2011-12-06T09:16:00.001-08:00

Creamy Almond Bars

Cook time:	35 Min		Difficulty:	MEDIUM
Prep time:	45 Min		Serves:	24

Ingredients

CRUST

- 2 c flour

- 1 c butter, softened

- 1/2 c powdered sugar

FILLING

- 8 oz regular cream cheese, softened

- 1/2 c sugar

- 2 eggs

- 2 tsp almond extract

FROSTING

- 1 1/2 c powdered sugar

- 1/2 c butter, softened

- 1 1/2 Tbsp milk

- 1 tsp almond extract

- sliced almonds

Directions

1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.

2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.

3. Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.

4. *These bars would be good with other extract flavors, like lemon!

"Melt in your Mouth" Toffee Pecan Cookies

2011-12-05T22:56:00.000-08:00

"Melt in your Mouth" Toffee Pecan Cookies

Cook time:	10 Min		Difficulty:	EASY
Prep time:	10 Min		Serves:

Ingredients

- 1/2 c butter, softened

- 1 bx yellow cake mix

- 2 lg eggs

- 1 Tbsp water

- 1 pkg heath toffee bits

- 1/2 c pecans, chopped fine

Directions

1. pre-heat oven to 350*F.

2. Mix butter, add cake mix, eggs & water. Mix well.

3. Add toffee bits and pecans, mix by hand.

4. Spoon onto ungreased cookie sheet and bake at 350* for 10 minutes. Transfer to cooling rack.

Cranberry Bliss Bar

2011-12-04T08:55:00.000-08:00

Starbucks Cranberry Bliss Bar

Cake

1-1/2 sticks butter, room temperature

1-1/4 cups light brown sugar, packed tight

3 large eggs

2 T minced crystallized ginger

1-1/2 tsp pure vanilla extract

1/2 tsp salt

1-1/2 cups all-purpose flour

1/2 tsp baking powder

1 cup dried cranberries, chopped

4 oz Ghirardelli white chocolate candy bar, chopped

Frosting

4 oz cream cheese, room temperature

3 cups powdered sugar

1 tsp freshly squeezed lemon juice

1 tsp freshly squeezed orange juice

2 tsp fresh orange zest

1/2 tsp pure vanilla extract

1/3 cup dried cranberries

Drizzled Icing

1/2 cup powdered sugar

1 T milk

2 tsp vegetable shortening (Crisco is fine)

Directions

Preheat oven to 350-degrees.

Cake

Using an electric mixer, beat the butter and brown sugar together until smooth. Add the eggs, ginger, vanilla, and salt and continue mixing well. Gradually mix in the flour and baking powder and mix until smooth. Remove bowl from mixer.

Add the chopped dried cranberries and white chocolate into the batter and mix by hand. Pour batter into a buttered 9 x 13-inch baking pan. Use an offset spatula to spread the batter evenly over the pan. Bake for 25 to 30 minutes or until the cake is light brown on top. Allow the cake to cool in the pan.

Frosting

Using your electric mixer, combine the softened cream cheese, powdered sugar, lemon and orange juice, orange zest, and pure vanilla extract and beat until smooth. When the cake has thoroughly cooled, use the offset spatula to spread frosting over the entire cake, making sure to cover corners.

Sprinkle remaining 1/4 cup of chopped cranberries over the frosting on the cake.

Drizzled Icing

Whisk together powdered sugar, milk, and shortening. Using a squirt bottle or small plastic bag (with a teeny corner snipped off), drizzle icing over the entire cake in a sweeping motion.

Cover the cake with a sheet of nonstick foil or parchment paper and refrigerate for a few hours. Slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times which will make a total of eight rectangular slices. Then finally, slice each of those rectangles diagonally creating 16 triangular slices.

Makes 16 bars.

Snowcapped Red Velvet Cookies

2011-12-03T09:20:00.000-08:00

Snowcapped Red Velvet Cookies

Yields: 3 ¹/2 dozen

Preparation Time: 15 min

Cooking Time: 8 min

Ingredients

1 (18.25-ounce) package red velvet cake mix
2 eggs
¹/2 cup vegetable oil
2 tablespoons water
1 cup white chocolate chips
1 (16-ounce) container cream cheese frosting

Instructions

Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and water; mix well. Stir in white chocolate chips and drop by teaspoonfuls onto prepared baking sheets.
Bake 8 to 10 minutes or until lightly browned around edges. Cool slightly and remove to wire racks.
When cookies are cooled completely, pipe cream cheese frosting in center of each cookie, forming a peak, by using a plastic storage bag with an end snipped off. Serve immediately or place in airtight containers.

Java Nuts

2011-12-02T08:35:00.000-08:00

Java Nuts

Ingredients

³/4 cup sugar
¹/2 teaspoon ground cinnamon
¹/4 teaspoon coarse kosher salt
1 large egg white
2 tablespoons instant espresso granules
4 cups walnut halves

Instructions

Preheat oven to 325°F. Coat a baking sheet with cooking spray.
In a medium bowl, combine sugar, cinnamon, and salt; mix well and set aside.
In a large bowl, beat egg white and instant espresso granules until dissolved and frothy. Fold nuts into coffee mixture and toss until evenly coated.
Sprinkle nuts with cinnamon-sugar mixture, and mix until evenly coated.
Spread walnuts on prepared baking sheet. Bake 5 minutes, stir nuts and continue baking for 5 more minutes, or until dry to the touch.
Remove from oven, loosen walnuts from tray and let cool. Store in an airtight container.

Makes about 4 cups.

Mini Buffalo Chicken Balls

2011-12-01T08:41:00.000-08:00

The Meatball Shop's Mini Buffalo Chicken Balls

Ingredients

· 2 tablespoons vegetable oil

· 4 tablespoons (1/2 stick) unsalted butter

· 1/3 cup Frank's Red Hot sauce or any other favorite hot sauce

· 1 pound ground chicken, preferably thigh meat

· 1 large egg

· 1/2 celery stalk, minced

· 3/4 cup breadcrumbs

· 1 teaspoon salt

· Yields: 40 3/4-inch meatballs

· Preparation

· Preheat the oven to 450°F. Drizzle the vegetable oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface. Set aside.

· Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

· Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

· Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

· Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

· Allow the meatballs to cool for 5 minutes in the baking dish before serving.

The Meatball Shop's Blue Cheese Dressing

Ingredients

· 3/4 cup sour cream

· 1/3 cup crumbled blue cheese

· 1/3 cup whole milk

· 1/3 cup mayonnaise

· 1 teaspoon salt or more to taste

· 1 tablespoon red wine vinegar

· Yields: 2 cups

· Preparation

· Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.

Artichoke Rice Salad with Shrimp

2011-11-30T08:59:00.000-08:00

Artichoke Rice Salad with Shrimp

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 6 min

Level: Easy

Serves: 6 to 8 servings

Ingredients

· 1 (6.9-ounce) package instant rice and pasta mixture, chicken flavor

· 1 (6-ounce) jar marinated artichoke hearts, quartered

· 1/2 cup mayonnaise

· 1/2 green bell pepper, chopped

· 3 to 4 green onions, chopped, white and green parts

· 12 to 14 pimiento-stuffed green olives, sliced

· 1 teaspoon curry powder

· Salt and pepper

· 1 pound small or medium shrimp, peeled and deveined

Directions

In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the artichoke hearts, green pepper, green onions, olives, curry powder, salt and pepper, to taste, and mix together.

If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.

Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quartcasserole dish and bake for 20 minutes, until heated through.

Recipe courtesy Paula Deen

Cheesy Stuffed Meatballs

2011-11-29T08:54:00.000-08:00

Cheesy Stuffed Meatballs

Yields: 20 meatballs

Preparation Time: 10 min

Cooking Time: 15 min

Ingredients

1 pound ground beef
³/4 cup plain bread crumbs
¹/2 cup grated Parmesan cheese
¹/2 cup water
2 tablespoons chopped fresh parsley
1 egg
1 ¹/2 teaspoons garlic powder
1 teaspoon salt
³/4 teaspoon black pepper
1 (8-ounce) block mozzarella, cut into 20 (1/2-inch) cubes

Instructions

Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine all ingredients except mozzarella cheese; mix well.
Divide mixture into 20 meatballs, then form each meatball around a mozzarella cube, making sure to cover cheese completely. Place on prepared baking sheet.
Bake 15 to 20 minutes or until no longer pink in center. Serve immediately.

Butterscotch Dip

2011-11-28T08:48:00.000-08:00

Butterscotch Dip

Ingredients

· 2 (14-ounce) cans sweetened condensed milk

· 2 (12-ounce) bags butterscotch morsels

· 2 tablespoons unsalted butter

· 2 tablespoons white vinegar

· 1 tablespoon ground cinnamon

· 1 tablespoon vanilla flavoring

Directions

Combine all the ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit, marshmallows, angel food cake or pound cake.

Recipe courtesy Paula Deen

Five-Layer Turkey Dip

2011-11-27T08:18:00.000-08:00

Five-Layer Turkey Dip

Ingredients

2 tablespoons butter, melted
Leftover stuffing
Leftover cranberry sauce
Leftover turkey, shredded
Leftover gravy, warmed
Leftover mashed potatoes
Leftover crusty bread, cut into big chunks
Leftover cornbread, cut into big chunks

Serves 4

Preparation

Pre-heat the oven to 400°F. Brush an 8-inch x 8-inch baking dish with the melted butter.

Add leftover stuffing to the bottom of the pan, squishing it down into an even layer. Continue layering everything up with the cranberry sauce, shredded turkey, gravy and mashed potatoes (drizzle any leftover melted butter on the top of the potatoes to get them extra browned on top).

Place the dish on a baking sheet and bake until the mashed potatoes are golden brown and the inside is heated through, about 20 minutes. Use the leftover crusty bread and cornbread to scoop into the dip. De-lish!

AFTER THANKSGIVING WRAP UP

2011-11-26T08:54:00.000-08:00

AFTER THANKSGIVING WRAP UP

MAKES 6 SERVINGS

3/4 cup cranberry sauce, drained
1 tablespoon cream cheese, softened
5 to 10 drops red pepper sauce
6 soft taco flour tortillas (8-inch)
3 cups thin strips roasted turkey
Salt and pepper to taste
1 ripe firm avocado, sliced into 12 portions

Combine cranberry sauce and cream cheese. Use two tablespoons cranberry mixture per tortilla, spreading to within 1-inch of edge of tortilla. Top each tortilla with 1/2 cup turkey and season with salt and pepper. Place two slices avocado in a line down center of tortilla and roll up jellyroll fashion. Place seam side-down and slice in half with serrated knife. Serve.

Note: These wraps can be made and covered with plastic up to 4 hours before serving.

Leftover Mashed Potato Soup

2011-11-25T09:43:00.000-08:00

Leftover Mashed Potato Soup

Ingredients

2 tablespoons butter or 2 tablespoons bacon drippings
1/2 cup chopped onions
1 cup chopped fresh mushrooms
14 1/2 ounces chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sweet paprika
2 cups prepared mashed potatoes ( leftover is great)
1 cup cheddar cheese
2 scallions, finely chopped
3 slices bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons cream or 2 tablespoons half-and-half

Directions

Cook bacon, and set aside to crumble.
In a large saucepan, cook onion in butter or dripping until softened.
Add chopped mushrooms and cook until tender and onion is golden.
Add chicken broth, salt, pepper, and paprika, stirring to mix.
Blend in mashed potatoes, stirring until lumps are gone.
Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

Sparkling Cranberry Punch

2011-11-24T09:36:00.000-08:00

Sparkling Cranberry Punch

Ingredients

- 64 oz cranberry juice, divided

- 6 oz can frozen orange pineapple juice

- 1 l bottle 7 up or ginger ale

- 1 qt raspberry sherbert, divided

- floating ring:

- 2 c cranberry juice

- 1/3 c fresh cranberries

- 1/3 c fresh fruit your choice, strawberries,

blueberries, etc

- 1 1/2 c frozen whipped topping, thawed

Directions

1. Make your floating ring ahead of time, use a bundt pan because it has a pretty deep design on it.

2. Thaw the frozen topping so you can combine it with other ingredients.

3. Combine all floating ring ingredients.

4. Place in a freezer, and when it starts to set, give a stir to distribute the fresh fruit through out the mold.

5. When you are ready for your guests put punch together.

Slow Cooker Mashed Potatoes

2011-11-23T08:04:00.000-08:00

Slow Cooker Mashed Potatoes

INGREDIENTS:

5 pounds red potatoes, cut into chunks

1 tablespoon minced garlic, or to taste

3 cubes chicken bouillon

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese,

softened

1/2 cup butter

salt and pepper to taste

DIRECTIONS:

1.	In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2.	Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Chex® Pumpkin Pie Crunch

2011-11-22T09:12:00.000-08:00

Chex® Pumpkin Pie Crunch

INGREDIENTS:

1/4 cup brown sugar

1 tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex® cereal

2 cups Wheat Chex® cereal

2 cups Honey Nut Chex® cereal

8 ounces pecans

DIRECTIONS:

1.	In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.	Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

JELL-O Chocolate Cherry Bombs

2011-11-21T08:56:00.000-08:00

JELL-O Chocolate Cherry Bombs

Ingredients:

1/3 cup boiling water
1pkg (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) evaporated milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained

Method:

Add boiling water to gelatin in medium bowl; stir 2 minutes or until completely dissolved.

Microwave evaporated milk and chocolate in a microwaveable bowl on HIGH 2 minutes or until chocolate is melted and mixture is blended, stirring each minute.

Add to gelatin; whisk until blended. Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 minutes.

Top with cherries, pressing in slightly to stick. Refrigerate 20 minutes or until firm. Unmold to serve.

Variation:  Substitute mini muffin pan or ice cube tray for paper cups.  

Substitute: Prepare using 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin.

Slow Cooker Beef Stroganoff

2011-11-20T08:57:00.000-08:00

Here's what's dinner tonight!

Slow Cooker Stuffing

2011-11-19T20:26:00.000-08:00

Slow Cooker Stuffing

INGREDIENTS:

1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

12 ounces sliced mushrooms

12 cups dry bread cubes

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

4 1/2 cups chicken broth, or as needed

2 eggs, beaten

DIRECTIONS:

1.	Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2.	Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3.	Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

GRANNY SMITH APPLE BUNDT CAKE

2011-11-18T08:52:00.000-08:00

GRANNY SMITH APPLE BUNDT CAKE

INGREDIENTS

- 2 c sugar

- 3 eggs

- 2 c vegetable oil

- 1 orange(squeeze juice save peel for zest)

- 3 c all purpose flour

- 1 tsp baking soda

- 1/4 tsp salt

- 1 1/2 Tbsp cinnamon

- 2 tsp pure vanilla extract

- 1 tsp nutmeg

- 3 lg granny smith apples peeled and cored and cubed in

small pieces

- 1 c chopped pecans

GLAZE

- 1 c powdered sugar

- 1 tsp orange zest

- 1 dash(es) orange extract(optional)

- 1 Tbsp milk( depending on how thick you want your

glaze)

DIRECTIONS

1. Prepare bundt pan(butter and flour or bakers joys) and preheat oven to 325

2. Begin mixing sugar , eggs , oil, and orange juice. Then slowly add all of the dry ingredients. Add apples and pecans last. This batter should be very thick and dense.

3. Pour batter in bundt pan and bake for 1 hour and 15min or until tester comes out clean.

4. Turn cake onto a plate and allow to cool

5. Mix glaze to the consistency you would like it

6. Drizzle the cake with the glaze and enjoy

Whipped Sweet Potatoes

2011-11-17T09:40:00.001-08:00

Oreo Cookie Turkeys

2011-11-16T09:32:00.000-08:00

Oreo Cookie Turkeys

Ingredients

24 Oreo Double Stuff cookies
12 miniature peanut butter cups
12 malted milk balls
1 cup candy corn
4 ounces chocolate frosting
4 ounces white frosting
red food coloring

Directions

Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.

Creamed Corn and Creamed Spinach

2011-11-15T10:26:00.000-08:00

Creamed Corn and Creamed Spinach

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

2011-11-13T11:27:00.000-08:00

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

Servings: 6-8 3 pounds chicken pieces 4 quarts water 1 teaspoon celery seeds 1 teaspoon whole black peppercorns 2 garlic cloves, peeled 1 (1-pound) can whole peeled tomatoes, undrained 1 onion, cut into 1-inch pieces 1 green pepper, cut into 1-inch squares 3 sprigs fresh cilantro 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 garlic clove, minced 1 (10-ounce) package frozen corn 4 green onions, coarsely chopped Salt 1 cup cooked rice 2 teaspoons minced fresh parsley TO SERVE: Place tortilla chips and cheese in bowl, ladle soup on top
Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes. Add corn and green onion and simmer 10 minutes more. Season with salt to taste. Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through. TO SERVE: Ladle into warm bowls and garnish with tortilla chips and cheddar cheese

Cranberry Walnut Relish

2011-11-12T10:52:00.000-08:00

Cranberry Walnut Relish

Ingredients

· 1 orange

· 2 cups fresh or frozen cranberries (about 8 ounces)

· 3/4 cup sugar

· 1/4 cup chopped walnut pieces

Directions

Finely grate the zest of half of the orange into a medium saucepan, and then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Chocolate Chip Cheese Ball

2011-11-11T09:23:00.000-08:00

Chocolate Chip Cheese Ball

Cook time:	1 Hr		Difficulty:
Prep time:	15 Min		Serves:	15-20

Ingredients

- 1 pkg (8 ounce) cream cheese, softened

- 1/2 c butter, softened (do not use margarine)

- 3/4 c confectioners' sugar

- 2 Tbsp brown sugar

- 1/2 tsp vanilla extract

- 1 c miniature chocolate chips

- 3/4 c pecans, chopped

Directions

1. In mixer, beat cream cheese and butter until creamy. Add sugars and vanilla and mix until well-combined. Stir in chocolate chips. Cover and refrigerate for at least 2 hours. Gather cold mixture into a ball and cover with plastic wrap. Chill another hour. Roll ball in pecans just before serving.

2. This can also be used as a spread without the pecans. It's great on chocolate, cinnamon and honey graham crackers, vanilla wafers, shortbread or butter cookies

Starbucks Pumpkin Cream Cheese Muffins

2011-11-10T08:55:00.000-08:00

Starbucks Pumpkin Cream Cheese Muffins

Sweet Cream Cheese 4 ounces cream cheese, softened 2 tablespoons granulated sugar 1/4 teaspoon vanilla extract Candied Pumpkin Seeds 2 tablespoons light brown sugar 1 tablespoon water 1/4 teaspoon ground cinnamon 3 tablespoons shelled pumpkin seeds (pepitas) Muffin Batter 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 3 eggs 3/4 cup dark brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 cup canned pure pumpkin puree 3/4 cup vegetable oil

1. Make the sweet cream cheese by using an electric mixer to combine 4 ounces cream cheese with the sugar and vanilla in a medium bowl. Mix until smooth, and then cover and chill until firm.

2. Preheat oven to 350 degrees F.

3. Make the candied pumpkin seeds by combining the light brown sugar, water, and cinnamon in a medium skillet and place over medium heat. Add the pumpkin seeds and stir constantly as the water evaporates and the sugar crystallizes on the nuts, about 2 minutes. When you see the sugar starting to harden on the seeds, immediately turn off the heat and pour them out onto a plate to cool. Separate any seeds that are stuck together.

4. To make the muffin batter, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt in a medium bowl.

5. In a large bowl, use an electric mixer to combine the eggs, sugars, and vanilla. Mix for about 30 seconds, and then add the pumpkin and oil. Mix again for another 30 seconds. Add the bowl of dry ingredients to the wet ingredients and mix well for 30 seconds, or until batter is smooth.

5. Spoon the batter into paper muffin cups lining a 12-cup muffin tin. The batter should be level with the top of each cup. Scoop up approximately 1 tablespoon of the sweetened cream cheese with a teaspoon and use your fingers to press it down into the middle of each cup of batter. Sprinkle some candied pumpkin seeds over each muffin and bake for 20 to 25 minutes, until slightly browned on top and a toothpick stuck into the center of a muffin comes out clean.

Makes 1 dozen muffins.

Tidbits: These muffins freeze well for several months. Defrost at room temperature for 1 to 1 1/2 hours before serving.

Bacon-Nut Stuffing

2011-11-09T08:38:00.000-08:00

Bacon-Nut Stuffing

Servings: Makes 7 cups (enough for a 12-pound bird)

Ingredients

· 1 pound slab or sliced bacon

· 4 cups coarsely chopped onion

· 1 cup dry white wine (chicken or vegetable stock, or water, may be substituted)

· 2 tsp. chopped garlic

· 4 cups fresh bread crumbs

· 1 cup pine nuts

· 2 tsp. fresh thyme (or 1 tsp. dried)

· 2 bay leaves

· Salt and freshly ground black pepper

Directions

If using slab bacon, cut into 1/2-inch cubes; if using sliced bacon, coarsely chop. Cook bacon in a large skillet over medium heat, stirring or turning until crisp, about 10 minutes. Drain (but leave fat in pan), dry, and crumble.

Remove all but 3 tablespoons fat from pan and, still over medium heat, cook onion, stirring, until softened, about 5 minutes. Add wine and bring to a simmer; cook for 2 to 3 minutes. Add garlic, bread crumbs, pine nuts, thyme, bay leaves, and bacon and remove from heat. Season to taste with salt and pepper.

Pumpkin Dump Cake

2011-11-08T11:12:00.000-08:00

Pumpkin Dump Cake

1 29-oz. can pumpkin puree

1 overripened banana, mashed

4 eggs

1/2 C. packed brown sugar

1/4 C. white sugar

2 Tbs. molasses

1 12-oz. can evaporated milk

4 tsp. pumpkin pie spice (or to taste)

1/2 tsp. salt, optional

1 18.25 ounce package spice cake mix (I used one with pudding in the mix)

1/2 C. chopped pecans

1 stick (1/2 C.) melted butter

1 small can of pineapple chunks

Spray a 3 quart crockpot with non-stick cooking spray.

In large bowl, combine eggs, sugars, molasses, milk and spices with a fork or spoon. Mix in the pumpkin puree and mashed banana until all is well blended. Pour pumpkin mixture into crockpot.

Drain the pineapple and evenly spread it over the pumpkin mixture. Sprinkle dry cake mix over pumpkin mixture and level. Sprinkle pecans over the cake mix. Drizzle melted butter over top of dry cake mix.

Place lid on crock pot and turn on high for 3 -3 1/2 hours or 5 - 6 on low or until the top cracks.

This is actually more like a custardy pudding consistency, but it reminded me so much of the original dump cake recipe, I couldn't help myself but to call it crock pot pumpkin dump cake. It's also wonderful served with sweetened whip cream.

NOTE To keep dessert from being soggy, place a paper towel on top of the crock and let the lid hold it in place. The paper towel will absorb all the condensation.

Reindeer Fudge

2011-11-07T22:08:00.000-08:00

Reindeer Fudge

Serves: 8

1-1/2 cups smooth peanut butter
3/4 cup (1-1/2 sticks) butter
4-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3 tablespoons milk

1. Coat a 9-inch glass pie plate with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the peanut butter and butter. Microwave at 80% power for 1 to 2 minutes.

3. Remove from microwave and add remaining ingredients; mix well then press into pie plate.
Microwave at 80% power for another minute.

4. Chill in refrigerator for 1 to 2 hours, or until firm. Remove and cut into eight wedges. Wrap each piece in clear cellophane and decorate to look like a reindeer, as shown below. It’s fun and really easy

Fool-Proof Pot Roast

2011-11-06T08:19:00.000-08:00

Fool-Proof Pot Roast

3lb chuck, rump or round roast

1 envelope onion soup mix

2 cans cream of mushroom soup

½ lb Chopped mushrooms

1. Place everything except the mushrooms in the crock-pot in the order written. Add the mushroom during the last 1-2 hours.

2. Cook on LOW for 10-12 hours or on HIGH for 6 hours

3. Serve with mashed potatoes, rice or noodles (There is plenty of yummy “gravy”)

You may also add baby carrots at the beginning

Sweet Potato Pecan Pie

2011-11-05T09:30:00.000-07:00

Sweet Potato Pecan Pie

Ingredients:

1 (9 inch) unbaked pie crust

2 tablespoons unsalted butter, melted

1 cup cooked and mashed sweet

potatoes

2 eggs, beaten

3/4 cup light brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup dark corn syrup

1 cup evaporated milk

1 1/2 cups chopped pecans

2 cups heavy whipping cream

3 tablespoons confectioners' sugar

1/4 cup hazelnut liqueur

1/4 cup pecan halves

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
3.	Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
4.	Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
5.	Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

Five Crowns French Tomato Soup

2011-11-04T09:29:00.000-07:00

Five Crowns French Tomato Soup

This comes from one of my favorite restaurants in Corona Del Mar, CA.

Serve this hot, with garlic croutons, or serve cold with a sprinkling of fresh herbs.

2 Strips diced bacon
1 tbsp olive oil
2 cups sliced onions
8 plum tomatoes, peeled, seeded and diced
4 cups chicken stock
1 tbsp tomato paste
1/4 tsp lemon zest
1 tsp sugar
1 tbsp chopped parsley
2 tsp chopped basil
1/2 tsp chopped thyme
Salt
White Pepper

. Cook bacon in large sauce pan until crisp. Add oil and onions and saute until browned, 7 to 8 minutes

. Add tomatoes, stock, tomato paste, lemon zest, sugar, parsley, basil and thyme and bring to boil. Reduce heat and simmer 20 minutes.

. Puree soup in batches in blender, or food processor and return to pan. Add salt and pepper to taste

Easy Chicken Broccoli Casserole

2011-11-03T08:44:00.000-07:00

Easy Chicken Broccoli Casserole

Ingredients

3 cups chopped chicken
¹/2 cup frozen peas
¹/2 cup frozen corn
1 cup frozen broccoli
3 eggs
³/4 cup white flour
¹/2 cup milk
2 tablespoons olive oil
¹/2 cup mozzarella
2 tablespoons Italian seasoning
salt, pepper to taste

Instructions

Preheat the oven to 350 degrees F.
Mix peas, corn, broccoli and chicken together in a large bowl.
Whisk eggs, milk, olive oil, Italian seasoning and flour until well mixed in another bowl. Add to mixture salt and pepper.
In a big bowl mix everything.
Pour the mixture into oiled 13 x 9 inch baking casserole dish and sprinkle mozzarella on top.
Bake the casserole for 1 hour. Serve hot.

CIDER CHAMPAGNE COCKTAILS with PUMPKIN PIE RIMS

2011-11-02T08:36:00.000-07:00

CIDER CHAMPAGNE COCKTAILS with PUMPKIN PIE RIMS

1/4 cup natural or coarse grain sugar
1 teaspoon Pumpkin Pie Spice
Sparkling wine or Champagne
Apple Cider

Combine the sugar and the Pumpkin Pie Spice in a shallow bowl. Pour a few tablespoons of Cider into another shallow bowl. To rim the glasses, dip the rims of the champagne flutes into the cider, then dip each glass into the spiced sugar. Pour Sparkling Wine to fill the glasses three-quarters of the way. Pour in the Cider to fill the glasses.

MomLid's Musings

60-SECOND CHOCOLATE MOUSSE

CHOCOLATE MARTINIS

Marbled Cheesecake Hearts

Today It Begins

Happy 2012

Mexican Shrimp Coctail

Carrot Souffle

Crock Pot Carnitas

Champagne Mojito

Champagne Cosmo

Fried Ravioli

Holly Christmas Cookies

Cheddar Pecan Wafers

ROCKY ROAD CANDY IN THE CROCKPOT

Salmon en Croute

Secret Kiss Cookies

Sugared Cinnamon Almonds in the Slow Cooker

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Forgotten Meringue Cookies

RACK OF LAMB WITH HONEY HAZELNUT CRUST

Cheesy Shrimp Dip

Dulce de Leche Pound Cake

Dulce de Leche Pound Cake

CREAM CHEESE CAKE MIX COOKIES

Foolproof Rib Roast

Easy, Cheesy Tortellini Bake

Hot Corn Dip

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Stained Glass Window Cookies

Ingredients

Instructions

Creamy White Fudge

Impossibly Easy Chili Pie

Ingredients

Instructions

Creamy Almond Bars

"Melt in your Mouth" Toffee Pecan Cookies

Cranberry Bliss Bar

Snowcapped Red Velvet Cookies

Snowcapped Red Velvet Cookies

Java Nuts

Java Nuts

Mini Buffalo Chicken Balls

Ingredients

· Preparation

The Meatball Shop's Blue Cheese Dressing

Ingredients

· Preparation

Artichoke Rice Salad with Shrimp

Cheesy Stuffed Meatballs

Ingredients

Instructions

Butterscotch Dip

Five-Layer Turkey Dip

Ingredients

Preparation

AFTER THANKSGIVING WRAP UP

Leftover Mashed Potato Soup

Sparkling Cranberry Punch

Slow Cooker Mashed Potatoes

Chex® Pumpkin Pie Crunch

JELL-O Chocolate Cherry Bombs

Slow Cooker Beef Stroganoff

Slow Cooker Stuffing

GRANNY SMITH APPLE BUNDT CAKE

Whipped Sweet Potatoes

Oreo Cookie Turkeys

Creamed Corn and Creamed Spinach

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

Cranberry Walnut Relish

Chocolate Chip Cheese Ball

Starbucks Pumpkin Cream Cheese Muffins

Starbucks Pumpkin Cream Cheese Muffins

Bacon-Nut Stuffing

Bacon-Nut Stuffing

Pumpkin Dump Cake

Pumpkin Dump Cake

*NOTE* To keep dessert from being soggy, place a paper towel on top of the crock and let the lid hold it in place. The paper towel will absorb all the condensation.

Reindeer Fudge

NOTE To keep dessert from being soggy, place a paper towel on top of the crock and let the lid hold it in place. The paper towel will absorb all the condensation.