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Archive | September, 2010

Graveyard Cake

15 Sep

So spooktacular, this sweet cemetery will have everyone digging for more!

Graveyard Cake

1 (18.25-ounce) package devil’s food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped
Gummy bugs or worms

  1. Prepare cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top (“tombstones” will be pushed into frosting).
  2. Write spooky words such as “RIP” or “BOO” on Crunch bars using tube icing. Let sit for a few minutes to dry.
  3. Press Crunch bars into cake to create “tombstones”. Sprinkle chopped Butterfinger Crisp bar next to tombstones to create “dirt”. Creatively place gummy bugs over top of cake.
Makes 12 servings.
Preparation – 30 min | Cooking – 28 min | Cooling Time – 30 min cooling |




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Lemon, Lime & Orange Tart

15 Sep


  • INGREDIENTS
  • CRUST

  • 33 shortbread cookies (such as Lorna Doone)
  • 1 cup sweetened shredded coconut
  • 1 Tbsp grated orange peel
  • 1 large egg

  • FILLING

  • 3/4 cup plus 1 tsp sugar
  • 11/2 Tbsp cornstarch
  • 4 large eggs
  • 1/2 stick (1/4 cup) butter, very soft
  • 1 tub (8 oz) reduced-fat sour cream
  • 1 Tbsp each grated lemon, lime and orange peel
  • 1/3 cup orange juice
  • 3 Tbsp each lemon and lime juice

  • Garnish: shaved fresh coconut


  • DIRECTIONS


    Place oven rack in middle position. Heat to 350°F. Lightly coat a 9-in. tart pan with removable bottom with nonstick spray. Have a baking sheet ready (to get filled pan in and out of oven more easily).
    Crust: Process cookies in food processor until reduced to fine crumbs. Add coconut, orange peel and egg white; process until crumbs are moistened. Press over bottom and up sides of prepared pan. Bake 15 minutes or until lightly browned. Cool on a wire rack.
    Filling: Using a whisk, stir 3⁄4 cup sugar and the cornstarch in a large bowl until combined. Stir in eggs, butter, 3⁄4 cup sour cream, grated peels and juices until blended (mixture may look curdled). Place pan with baked crust on baking sheet; slowly pour in filling.
    Bake 35 minutes or until filling sets. While tart bakes, stir the 1 tsp sugar into sour cream remaining in tub. Scrape into a small ziptop plastic bag.
    Remove tart from oven to a wire rack; let cool 5 minutes. Snip tip off corner of bag; drizzle design on tart. Bake 5 minutes or until design sets. Cool completely in pan on wire rack. Refrigerate at least 4 hours.
    To serve: To remove sides of tart pan, place pan on a small, sturdy bowl and let pan sides fall down. Place tart on pan base on serving plate.
    Planning Tip: Can be made up to 2 days ahead. Cover airtight and refrigerate.





    Chicken and Biscuits Casserole

    15 Sep

    INGREDIENTS


      • 2 cups cubed cooked chicken
      • 10 oz. cooked broccoli
      • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
      • 1/4 cup chopped onion
      • 1/4 cup sour cream
      • 1/2 cup shredded Cheddar cheese
      • 1 1/2 tsp. Worcestershire sauce
      • 1 dash curry powder
      • 8 oz. refrigerated biscuits
      • 1/4 sour cream (for topping)
      • 1 egg (for topping)
      • 1 tsp. celery seed (for topping)
      • 1/2 tsp. salt (for topping)


    DIRECTIONS

    PREHEAT oven to 375 degrees.
    COMBINE first 9 ingredients and pour into a lightly greased 1 1/2 quart casserole dish.
    BAKE for 20-25 minutes, or until hot and bubbly.
    SPRINKLE top of hot mixture with cheese.
    CUT biscuits into halves and arrange over the top.
    MIX sour cream, egg, celery seed, and salt to make topping; sprinkle over top of biscuits.
    RETURN to oven, and continue baking 25-30 minutes, until biscuits are cooked and browned.


    Martha Stewart’s Savory Pumpkin Puffs

    15 Sep


    Makes 18 to 24
    Ingredients
    • All-purpose flour, for parchment
    • 1 standard package (17.3 ounces) frozen puff pastry, thawed
    • 1 1/2 teaspoons paprika
    • 1/4 cup unsalted butter, melted
    • 2 1/2 tablespoons Dijon mustard
    • 1 1/2 cups finely grated Gruyere cheese
    • 1 cup finely grated Parmesan cheese
    • Freshly ground pepper

    Directions


  • Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
  • Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
  • Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
  • With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.



  • White Chicken Chili

    14 Sep

    A delicious chicken chili for the slow cooker, made with chicken, beans, and other ingredients.

    Ingredients:

    1 lb chicken, cut up into small chunks (I like to use boneless breasts for their “ease” and lower fat content)
    1 cup chopped onion
    1 can (or the equivalent) chicken broth
    2 cloves of garlic, chopped finely
    2 tsp Cumin seed (ground will not withstand long cooking as well)
    1/2 tsp dried oregano leaves
    3 -15oz cans white beans (great northern or cannellini), drained and rinsed
    1 or 2 chopped red, green or yellow bell peppers, or combination
    jalapeno chili peppers, fresh, jarred or canned, optional or ‘to taste’ (depending on how much heat you like!)

    Preparation:

    In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
    Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
    Add drained beans.

    Now here is the important part if you don’t want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

    Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.


    Zucchini Cookies

    14 Sep



    Zucchini, walnuts, raisins, chocolate chips, and coconut pack in an amazingly sweet flavor and contribute many beneficial nutrients. The recipe makes 60 cookies so feel free to either half the recipe or freeze extras in an airtight container for up to a month.


    You can’t taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

    Prep and Cook Time: 1 hour.

    Yield: Makes 5 dozen cookies

    Ingredients


    • 1  cup  butter, at room temperature
    • 1 1/2  cups  sugar
    • 2  large eggs
    • 1  teaspoon  vanilla extract
    • 2  cups  grated zucchini
    • 2 3/4  cups  all-purpose flour
    • 2  teaspoons  baking powder
    • 1  teaspoon  ground cinnamon
    • 1  teaspoon  salt
    • 1  cup  walnuts, chopped
    • 1  cup  semisweet chocolate chips
    • 1/2  cup  raisins
    • 1  cup  sweetened flaked coconut

    Preparation


    Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.






    Sloppy Joes

    13 Sep

    Yield: 12 servings (serving size: 1 sandwich)













    Ingredients


    • 3/4  cup  chopped onion
    • 1/2  cup  chopped green bell pepper
    • 3/4  pound  ground round
    • 2  cups  no-salt-added tomato sauce
    • 2  tablespoons  tomato paste
    • 1  tablespoon  prepared mustard
    • 1  teaspoon  chili powder
    • 2  teaspoons  Worcestershire sauce
    • 1/2  teaspoon  salt
    • 1/2  teaspoon  sugar
    • 1/2  teaspoon  dried oregano
    • 1/8  teaspoon  black pepper
    • 12  (1 1/2-ounce) rolls, split

    Preparation


    Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

    Nutritional Information


    Calories:
    202 (27% from fat)
    Fat:
    6.2g (sat 2g,mono 2.9g,poly 0.7g)
    Protein:
    10.2g
    Carbohydrate:
    27g
    Fiber:
    2.5g
    Cholesterol:
    19mg
    Iron:
    2.6mg
    Sodium:
    392mg
    Calcium:
    68mg
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