Friday, September 28, 2012

Eazy Breezy Coconut Macaroons


 
 
  They are very simple to make and relatively quick, with just a few ingredients but are amazing. You will win a mom award for these yummalicious macaroons.                                          
  
Ingredients
  • 2/3 cup all-purpose flour
  • 5 1/2 cups flaked coconut
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
  4. Cool and remove to plate

Wednesday, September 26, 2012

Mexican Style Pork Chops

 

Prep time : 15 minutes  ...Bake time : 35 minutes  ... Makes 6 servings

6 ....................................bone-in-pork chops  (1/2 inch thick and 5 ounces each)

2 ....................................tablespoons vegetable oil

1 ....................................medium onion  , chopped

1 ....................................can (16 ounces) kidney beans  , rinsed and drained

1 ....................................can (15 -1/4 ounces) whole kernal corn , drained

1 ....................................can (10 -3/4 ounces) condensed tomato soup  , undiluted

1 -1/4 .............................cups of water

1 .....................................cup uncooked instant rice

1/2 ..................................cup sliced ripe olives

2 to 3 ..............................teaspoons chili powder

1/2 ..................................teaspoon dried oregano

1/2 ..................................teaspoon salt

1/8 ..................................teaspoon pepper

1)       In an overproof skillet  , brown pork chops  in oil on each side  ; remove  and keep warm . In the same skillet  , saute onion  until  tender . Stir  in remaining  ingredients  ; bring to a boil .

2)      Place chops over the onion mixture  . Bake , uncovered  , at 350* for 35 to 40 minutes  or until meat  is tender .

 



Tuesday, September 25, 2012

Lemon Honey Drop Cookies

 
INGREDIENTS FOR 32 SERVINGS:
1/2 cup granulated sugar...7 tablespoons butter or stick margarine, softened...2 teaspoons grated lemon rind...1/3 cup honey...1/2 teaspoon lemon extract...1 large egg...1-3/4 cups all-purpose flour...1 teaspoon baking powder...1/2 teaspoon salt...1/4 cup plain fat-free yogurt...Cooking spray...1 cup powdered sugar...2 tablespoons fresh lemon juice...2 teaspoons grated lemon rind

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Beat first 3 ingredients with a mixer at medium speed until light
and fluffy. Add honey, extract, and egg; beat until well-blended.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with yogurt, beginning
and ending with flour mixture. Drop by level tablespoons 2 inches
apart onto baking sheets coated with cooking spray. Bake at 350
degrees for 12 minutes or until lightly browned.

3. Combine powdered sugar and juice in a small bowl; stir with a
whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle
evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire
racks. Yield: 32 cookies
 
 Make a big batch so you have lemon deliciousness with your cup of tea for weeks.
Watch those kids; they will take a handful at a time. You know you are the queen of your cooking  kingdom.
 
 

Friday, September 21, 2012

Mango Almond Coffee Cake





Serve mango and almond coffee cake for breakfast for a tropical start to your day, or with a cup of coffee in the afternoon for a sweet treat. You’ll love the tastes and textures of this dessert.

Mango and almond coffee cake

Serves 6-8
If you have a sweet tooth, or just enjoy delightful treats, this mango and almond coffee cake might be up your alley. The mangoes are a nice change from the usual fruit, and the almonds give the cake a bit of crunch. It's lovely served for a special brunch or with coffee when you're gathered with friends.

Ingredients:

  • 1 large mango
  • 1/2 cup sugar
  • 1/4 cup oil
  • 3/4 cup milk
  • 2 egg whites
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 1-1/4 cups quick-cooking rolled oats
  • 1/4 cup slivered almonds
  • Nonstick cooking spray

Optional glaze:

  • 1/2 cup confectioners' sugar
  • 2 tablespoons milk

Directions:

  • Preheat your oven to 375 degrees F. Use the nonstick cooking spray to lightly coat a round, 9 x 1-inch baking pan.
  • Peel, seed and dice the mango and set it aside.
  • Use a large bowl and combine the milk, oil, egg, sugar and almond extract. Mix well with an electric mixer for a minute or so.
  • In another bowl, combine the flour, baking powder and cinnamon.
  • Add the flour mixture to the milk mixture and beat until everything is combined, then fold in the mango and oats.
  • Pour the mixture into the round pan and sprinkle the slivered almonds over the top.
  • Bake for about 35 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean.
  • Allow the cake to cool for at least half an hour before serving.
  • If you're making the glaze, add the milk to the powdered sugar in a small bowl and mix well until it becomes a thin glaze. Add more milk as needed. Allow the cake to cool completely before drizzling the glaze over the top of the cake.
Don't worry if you don't drink coffee -- you can still enjoy this delightful treat!

Thursday, September 20, 2012

Inside-out German Chocolate Cake...Worth the effort


Ingredients
 
               
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder (1 tablespoon unsweetened)
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup milk
6 tbsps unsalted butter (melted)
1 egg
1 egg yolk
3/4 tsp vanilla
 
 
Directions
1/8 tsp almond extract
3/4 cup hot water
7 ozs flaked coconut (sweetened)
4 ozs chopped pecans (coarsely, 1 cup)
14 ozs sweetened condensed milk
1 tbsp vanilla
2 1/2 sticks unsalted butter
10 ozs semisweet chocolate
3 tbsps light corn syrup
3 round (special equipment: 3 9 inch, cake pans)
1Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
2Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
3Reduce oven temperature to 325°F.
4Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
5Increase oven temperature to 425°F.
6Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
7Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
8Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
9Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

10 Chill cake until firm, about 1 hour. Transfer cake to a plate.

Boy this is good. You can't say no to a second piece. Maybe you better make two cakes
You are a genius
 

Tuesday, September 18, 2012

Blue Plate Special Meat Loaf

Prep time : 30 minutes ... Cooking time :1 hour 11 minutes ... Makes 4 servings
2....................tablespoons butter or margarine
1 ....................mediun size yellow onion , finely chopped
1/2 .................medium-size stalk celery , finely chopped
1/4 .................cup finely chopped sweet green pepper
1 .....................clove garlic , minced
1 .....................egg
1 -1/4 ..............pounds ground beef chuck
1/2 .................cup ketchup
1/3 .................cup plain dry bread crumbs
1 ....................teaspoon salt
1/2 .................teaspoon black pepper

1) Preheat oven to 350*F . In a large skillet over moderate heat , melt butter . Add onion , celery and green pepper and saute , stirring occasionally , until almost tender ... about 5 minutes . Add garlic and saute , stirring occasionally until vegetables are tender but not brown ... about 1 minute more ; set aside .

2) In a large bowl , beat egg slightly . Add ground beef , 1/4 cup of the ketchip , bread crumbs , salt , black pepper and sauteed vegetables .

3) Using your hands , mix lightly , turn into ungreased 8"x8"x2" baking dish , and shape into a loaf about 6 inches long by 4 -1/4 inches wide .

4) Bake , uncovered , for 45 minutes . Brush top with the remaining 1/4 cup ketchup and bake until an instan-read thermometer inserted into the thickest part of the loaf registers 160*F ... About 20 minutes more . Remove pan to a rack for 10 minutes before serving .

Heart healthy and good for all kids ... young or old .

Baked Stuffed New England Lobster


Prep time : 12 minutes ... Cooking time : 25 minutes ... Makes 4 servings
4 ---------------live lobsters , 1 -1/2 pounds each
4 ---------------cups soft bread crumbs
2 ---------------scallions , thinly sliced
1/2 -------------cup minced parsley
1/4 -------------cup grated Parmesan cheese
3 ----------------tablespoons lemon juice
1/4 ................cup olive oil
1/2 --------------teaspoon dried rosemary , crumbled
1) Preheat the oven to 400*F . Place lobster on its stomach and insert a sharp knife in its back where the body and tail meet . Turn lobster over and split down the center . Remove and discard the stomach and intestine ; reserve the the tomalley and coral . Crack the claws .
2) In a medium-size bowl , combine bread crumbs , scallions , parsley , Parmesan , lemon juice , 3 tablespoons of the oil and rosemary . Stir in reserve tomalley and coral .
3) Arrange lobsters , flesh side up . in a large shallow pan . Brush with remaining tablespoon of oil and mound stuffing in the body cavity . Bake , uncovered until stuffing is lightly browned and lobsters are done ... about 25 minutes .
Fast easy and so good .
Heart healthy

Sunday, September 16, 2012

Hashbrown and Egg Nests


Buttery and crispy hashbrown nests with light and fluffy scrambled eggs inside. Aren’t they cute?
I like cute food. Kids love this kind of food and you can make them healthy.
Feel free to fill these with whatever you want. Bacon, eggs, sausage, veggies, etc. It’s all yummy. Here’s how you do it:
Start by sauteing some onions in some butter. Lots of butter.
Now, we’re going to find some baked potatoes from the night before.
Now, grate those suckers up
So those onions should be lightly golden by now and very buttery….just how I like ‘em!
With some of that extra butter,  grease up your jumbo muffin tins.
Don’t be stingy. You want these little nests to be crunchy and buttery!
So the rest of the butter and onions will go into a bowl with the potatoes, an egg and salt and pepper. Don’t be stingy on the salt. Salt + Butter + Potatoes = best hashbrowns ever.
Mix the potatoes up and press them into those muffin tins. Bake these until the edges are all dark and golden.
After 2 minutes of cooling, they should come right out! Fill them with scrambled eggs, bacon, cheese or anything your little heart desires
 
Hashbrown & Egg Nests
yield: 6 nests, 3 servings

Ingredients:
3 tablespoons butter
1/3 cup diced onion
2 leftover baked potatoes
1 egg
salt & pepper, to taste
scrambled eggs


Directions:
Preheat oven to 400 degrees. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 6 jumbo muffin tins with extra butter found in the skillet next to the onions. Grate baked potatoes into a large bowl. Stir in onions, remaining butter, egg, salt and pepper. Divide evenly between muffin tins and press evenly across the bottom and up the sides. Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans. Fill with scrambled eggs and serve warm.

The family will adore you and beg for more so make sure you make some extras.

Banana Cake With Banana Frosting....Simple... 50 Minutes

For Banana lovers this is divine sweetness
 
 
Total prep and cook time...50 minutes
Preparation and cooking time does not include time to allow the cake to cool, then chill completely, which is an essential step.

Ingredients

Cake 

Frosting

Directions:

  1. For cake, preheat oven to 350°F.
  2. Measure flour, soda, salt, baking powder and sugar into mixing bowl.
  3. Add softened butter and mix at medium speed of electric mixer until the mixture is a "mealy" consistency.
  4. Add buttermilk and mashed banana gradually and mix for four minutes; your mixture should be light and fluffy.
  5. Scrape the mixture from the sides of the bowl and add eggs in two additions, beating after each addition of egg.
  6. Pour into two greased and floured 9 inch cake pans and bake at 350° for about 25 minutes (cake should be golden brown).
  7. Remove layers from pan and cool completely, then chill layers before you frost the cake (the icing is thin and it WILL RUN if cake is not cold!).
  8. For frosting, cream butter and sugar together and slowly add the cream.
  9. Add the mashed banana gradually, continuing to beat as you add it
  10. Add corn syrup and mix enough to blend well (corn syrup will help the thin frosting to "set"
  11. Frost cake and store in refrigerator

 

Friday, September 14, 2012

Maple-Espresso Cake

2 -1/2 .................cups all-purpose flour
4 .......................teaspoons instant espresso coffee powder or granules
2 -1/2 ................teaspoons baking powder
1/2 ....................teaspoon baking soda
1/4 ................... teaspoon salt
1 .......................cup butter , softened
1/2 ...................packed brown sugar
1/2 ....................cup real maple syrup
1 .......................teaspoon vanilla bean paste or vanilla
3 .......................eggs
1 -1/2 .................cups sour cream
4 .......................ounces white chocolate baking squares , melted cooked
5 .......................tablespoons coffee beans , chopped , if desired

1) ... heat oven to 350* . Grease 12-cup fluted tube cake pan with shortening , lightly floured . In medium bowl , mix flour , espresso powder , baking powder , baking soda and salt .

2) ... In large bowl , beat butter and brown sugar with electric mixer on medium speed until light and fluffy , about 3 minutes .Add syrup and vanilla bean paste , beat until well blended . Beat in eggs , 1 at a time , until blended . On loe speed , beat in flour mixture alternately with 1 cup of the sour cream . Spoon batter into pan .

3) ... Kake 45 to 50 minutes or until toothpick inserted in center comes out clean . Cool 10 minutes , remove from pan to cooling rack . Cool completely ; about 1 hour .

4) ... In small bowl , mix melted white chocolate and remaining 1/4 cup sour cream . Spoon or pour over cake . Sprinkle with coffee beans .

Heart healthy and so good .

Zucchini Pork Chop Supper


Prep time : ...10 minutes ... Bake time : ... 1 hour ... Makes 6 servings
1 ........................Package (14 ounces) seasoned cubed stuffing mix , divided
1/4 .....................cup butter , melted
2 ........................pounds zucchini , cut into 1/2-inch pieces
1/2 .....................cup grated carrots
1 ........................can (10 -3/4 ounces) condensed cream of celery soup , undiluted
1/2 .....................cup milk
1 ........................cup (8 ounces) sour cream
1 ........................Tablespoon chopped fresh parsley or 1 teaaspoon dried parsley flakes
1/2 .....................teaspoon pepper
6 ........................loin chops (1-inch thick and 8 ounces each)
..................Water or additional milk
1) ....In a large bowl , combine two-thirds of the stuffing mix with butter ; place half in a greased 13-inchx 9-inch baking dish . In another large bowl , combine the zucchini , carrots , soup , milk , sour cream , parsley and pepper ; spoon over stuffing . Sprinkle remaining buttered stuffing on top .
2) ... Crush remaining stuffing mix ; place in a shallow bowl . In another shallow bowl , place the water or milk . Dip pork chops in water or milk then roll in stuffing crumbs .
3) ... Place pork chops on top of stuffing . Bake uncovered at 350* for 1 hour or until pork chops are tender .
Heart healthy and so good .

Greek Shepherd's Pie

Prep time : 25 minutes + standing... Bake time :... 35 minutes + standing ... Makes 6 servings
5 -1/2 .....................cups cubed eggplant (about 1 large)
2 ............................teaspoons salt
4 ............................large potatoes , peeled and cubed
1/2 .........................cup sour cream
1/4 .........................cup butter
2 ............................tablespoons all-purpose flour
1/4 .........................cup vegetable oil
1 ............................pound ground lamb
1/2 .........................pound ground turkey
1 ............................jar (26 ounces) meatless spaghetti sauce
2 ...........................tablespoons dried minced onion
2 ...........................tablespoons garlic powder
1/2 ........................teaspoon dried rosemary , crushed
1/2 ........................teaspoon dried basil
1/2 ........................teaspoon pepper
1 ...........................cup (4 ounces) crumbled feta cheese
1) ...Place eggplant in a colander over a plate ; sprinkle with salt and toss . Let stand for 30 minutes .
2)...Meanwhile , place potatoes in a large saucepan and cover with water . Bring to a boil . Reduce heat ; cover and cook for 10 to 15 minutes or until tender . Drain . Mash potatoes with sour cream and butter ; set aside .
3) ... Rinse eggplant and drain well . Sprinkle with flour and toss to coat . In a skillet , cook egg[lant in oil over medium heat until browned and oil is absobed . Transfer to a greased 3-quart baking dish .
4)... In the same skillet , cook lamb and turkey over medium heat until no longer pink ; drain . Stir in the spadhetti sauce , onion , parsley and seasonings . Cook until heated through , about 5 minutes . Pour over eggplant ; sprinkle with feta cheese . Spread mashed poratoes over the top .
5) ... Bake , uncovered , at 350* for 35 to 45 minutes or until top begins to brown . Let stand 10 to 15 minutes before serving .


It's hard to resist a big scoop of this comforting casserole with its fluffy mashed potato topping . Eggplant , lamb and ground turkey complaint each other nicely in the stick to your ribs filling .
Heart healthy

Thursday, September 13, 2012

Marvellous Cannoli Cake

 
 
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.
 
  • Prep: 30 min. + chilling Bake: 25 min. + cooling

  • Yield: 12 Servings


  • Ingredients:
  • 1 package (18-1/4 ounces) French vanilla cake mix


  • FILLING:
     
  • 1 carton (16 ounces) ricotta cheese

  • 1/2 cup confectioners' sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon almond extract

  • 1 teaspoon rum extract

  • 1 teaspoon vanilla extract

  • 2 ounces semisweet chocolate, finely chopped


  • FROSTING:
  • 2 cartons (8 ounces each) Mascarpone cheese

  • 3/4 cup confectioners' sugar, sifted

  • 1/4 cup whole milk

  • 2 teaspoons almond extract

  • 1 teaspoon vanilla extract

  • 1 cup sliced almonds

  • 2 tablespoons miniature semisweet chocolate chips

  • Directions

    • Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    • In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).
    • Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
    • Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.

    So very decadent, so delicious...Indulge your sweet tooth

    Wednesday, September 12, 2012

    Spiced Fig Bread Pudding

    1o -oz Brioche , challah or french bread cut into 3/4-inch slices , then cut into 3/4-cubes (7 cups)
    27 dried Mission figs (about 7-oz) stems removed
    2 ----------------cups boiling water
    2 ...................teaspoons butter , softened
    4 ...................large eggs
    3/4 ................cup granulated sugar
    1.....................egg yolk
    3------------------cups half-and-half
    1 ....................teaspoon vanilla
    1 ....................teaspoon grated orange peel
    1/2 .................teaspoon ground ginger
    1/4 .................teaspoon allspice
    1 ....................tablespoon coarse sugar , if desired
    1 ....................cup whipping cream
    2 ...................tablespoons granulated sugar
    1 ) On a 17x12-inch half sheet pan , place bread cubes . Let stand uncovered 8 hours to dry .
    2) In small bowl , place gigs ; cover with boiling water . Let stand 15 minutes or until figs are softened . Drain ; coarsely chop figs .
    3) Grease 11x7-inch (2-quart) glass baking dish with softened butter . In large bowl , beat whole eggs , egg yolk , 3/4 cup granulated sugar , half-and-half , orange peel , vanilla , ginger and allspice with wire whisk until well blended . Gently stir bread cubes and figs . Pour into baking dish . Let stand 30 minutes .
    4) Heat oven to 325*F . Sprinkle coarse sugar over bread pudding . Bake 1 hour or until top is puffed and light golden brown . Cool 5 minutes .
    5) In chilled medium bowl , beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not over beat) Serve with warm bread pudding .
    Heart healthy and HMmmm so good .


    Monday, September 10, 2012

    Herb-Topped Stuffed Tomatoes


    Makes 4 serving
    1 ............................cup chopped onion
    1 ............................garlic clove , minced
    1 ............................tablespoon plus 2 teaspoons butter , divided
    1/4 .........................cup plus 1 tablespoon seasoned bread crumbs
    2 ............................tablewspoons grated Parmesan cheese
    4 ............................large tomatoes , halved
    1 .............................tablespoon chopped fresh basil
    1 .............................tablespoon minced fresh parsley
    1) In a small skillet , saute onion and garlic in 1 teaspoon butter until tender . Melt remaining butter in a small bowl , combine the onion mixture , bread crumbs , cheese and melted butter ; spoon 2 tablespoons onto each tomato half .
    2) Place on baking sheet . Broil 8 inches from the heat for 4 to 5 minutes or until lightly browned . Sprinkle with basil and parsley . Serve immediately .
    This simple treatment perfectly suits the fresh taste of tomatoes right from the garden, serve as a side dish or as a fresh appertizer .
    Heart healthy .

    Marinated Chicken Wings


    Prep : ... 5 minutes _ marinating ... Cook : 3 -1/2 hours ... 18 to 20 serving
    20 .........................chicken wings (about 4 pounds)
    2 ...........................cups soy sauce
    1/2 ........................cup white wine or chicken broth
    1/2 ........................cup evegetable oil
    2 to 3 .....................garlic cloves , minced
    2 ...........................tablespoons sugar
    2 ...........................teaspoons ground ginger
    1) Cut chicken wings into 3 sections ; discard wing tips . In a large bowl , combine remaining ingredients . Pour half the sauce into a large resealable plastic bag ; add wings . Seal bags and toss to coat . refrigerate overnight . Cover and refreigate reaining marinade .
    2) Drain and discard the marinade from wings . Place wings in 5-quart slow cooker ; top with reserved sauce . Cover and cook on low for 3 -1/2 hours or until chicken juices run clear . Transfer wings to a serving dish ; discard cooking juices .
    Heart Healthy

    Saturday, September 8, 2012

    Canadian Meat Pie --( Tourtiere )

    Prep time : ...30 minutes ...Bake : 30 minutes + standing time ... Makes 8 servings
    2 ...................cups all-purpose flour
    1 ...................teaspoon salt
    2/3 ...............cup plus 2 tablespoons shortening
    1 ...................egg beaten
    2 to 3 ............tablespoons cold water
    FILLING :
    3/4 ...............pound ground beef
    3/4 ...............pound ground pork
    1 ...................medium onion , chopped
    1 ...................garlic clove , minced
    1/4 ................cup water
    1 ...................teaspoon salt
    1/2 ................teaspoon rubbed sage
    1/2 ................teaspoon dried thyme
    1/4 ................teaspoon ground allspice
    1/4 ................teaspoon pepper
    1/8 ................teaspoon ground cloves
    ......................Milk
    1) In a large bowl , combine flour and salt . Cut in shortening until the mixture resembles coarse crumbs . Add egg and water , toss lightly with a folk until dough forms a ball . Divide dough in half ; wrap in plastic wrap and refrigerate .
    2) In a large skillet , cook the beef , pork , onion and garlic over medium heat until meat is no longer pink ; drain . Stir in the seasoning ; heat through .
    3) On a floured surface , roll out one portion of dough . Line a 9-inch pie plate with bottom pastry . Spoon filling into crust . Roll out remaining dough to fit top of pie . Place over filling . Seal and flute edges . Brush pastry with milk ; cut slits in top .
    4 ) Bake at 375* for 30 to 35 minutes or until golden brown , covering the edges loosely with foil if necessary . Let stand for 15 minutes before cutting .
    This hearty meat pie has a filling seasoned with a teasty combination of herbs and spices and is topped with a flakey crust . Also called tourtiere , it's a dish traditionally served by French Canadians following Midnight Mass on Christmas Eve .

    Tuesday, September 4, 2012

    Strawberry Swirl Cream Cheese Pound Cake


    Prep time : 25 minutes ... Total time : 2 hours - 35 minutes ... Makes 12 servings
    1 -1/2 .................cups butter , softened
    3 ........................cups sugar
    1 ........................(8- ounce) package cream cheese , softened
    6 ........................large eggs
    3 ........................cups all-purpose flour
    1 ........................teaspoon almond extract
    2/3 .....................cup strawberry glaze
    1 ........................(6-inch) wooden skewer
    1) Preheat oven to 359*F . Beat butter at medium speed with a heavy-duty electric stand mixer until creamy . Gradually add sugar , beating at medium speed until light and fluffy . Add cream cheese , beating until creamy . Add eggs , 1 at a time , beating just until blended after each addition .
    2) Gradually add flour to butter mixture . Beat on low speed just until blended after each addition , stopping to scrape bowl as needed . Stir in almond extract . Pour 1/3 of batter into a greased and floured 10-inch (14-cup) tube pan (about 2-2/3 cups batter) . Dollop 8 rounded teaspoons strawberry glaze over batter and whirl with a wooden skewer . Tepest procedure once and top with remaining 1/3 if batter .
    3) Bake at 350*F for 1 hour and 10 minutes or until along wooden pick inserted in center comes out clean . Cool in pan on a wire rack 10 to 15 minutes ; remove from pan to wire rack , and cool completely (about 1 hour).
    TIP : You can purchase strawberry glaze in the freezer aisle in the grocery store .
    Heart Healthy and it's so good ... melts in your mouth ... that's what Dad says .

    Spiced Peach-Carrot Bread


    Prep time : 15 minutes ...Total time : 2 hours -50 minutes ... Make 1 loaf
    1/4 ..................cup chopped pecans
    2 -1/2 .............cups all-purpose
    1 .....................teaspoon ground cinnamon
    1/4 ..................teaspoon baking soda
    1/4 ..................teaspoon baking powder
    1/2 ..................teaspoon salt
    1/4 ..................teaspoon ground nutmeg
    1 -1/2 ..............cups peeled and chopped fresh ripe peaches
    3/4 ..................cup freshly grated carrots
    1/3 ...................cup vegetable oil
    1/2 ...................cup milk
    2 ......................large eggs , lightly beaten
    1) Preheat oven to 350*F . Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fregrant , stirring halfway through . Cool 15 minutes .
    2) Stir together all-purpose flour and next 6 ingredients , add peaches and next 4 ingredients and toasted pecans , stirring just until dry ingredients are moistened . Spoon batter into a lightly greased 9x5-inch loaf pan .
    3) Bake at 350*F for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean . Cool in pan on a wire rack 5 minutes . Remove from pan to wire rack and cool completely (about 1 hour )
    This dish won first place in the side-by-side category in Soth Carolina's 2009 Annual Peach-Off contest .
    Not only good but heart healthy ... kids young & old will love it .

    Zippy Quick Butterscotch Pie


     
    This is a simple, fast pie to make and it is very good. A busy mom special
    Prep Time:10 Min
    Cook Time:20 Min

    Ingredients

    BUTTERSCOTCH PIE FILLING
                                  
    1/2 c                                       

     butter 
    1 c water
    2 lg egg yolks
    1 c brown sugar
    3 Tbsp corn starch
    1 1/2 c milk
     

    PIE CRUST
    1 pre baked pie crust (your favorite)

    Directions

    1
    Brown the butter in a pan, add sugar and stir constantly until sugar is dissolved. Add the water stirring constantly. Mix together well, the egg yolk, milk and corn starch. Add this to the sugar mixture stirring constantly while cooking until the pudding is thickened. Pour into a baked pie shell. Cool completely.
    2
    *** Garnish with whipped cream just before serving