Archive | August, 2012

Tailgate Sandwich Ring

31 Aug

Enjoy this recipe from Harvest Kitchen Cookbook (M784).

Ingredients

  • 2 11-oz. tubes refrigerated French bread dough
  • 1/2 lb. bacon, crisply cooked and crumbled
  • 3/4 c. mayonnaise
  • 1 T. green onion, chopped
  • 1/2 lb. deli sliced turkey
  • 1/2 lb. deli sliced ham
  • 1/2 lb. sliced provolone cheese
  • 2 tomatoes, sliced
  • 2 c. lettuce, chopped

Directions

Spray a Bundt pan with non-stick vegetable spray. Place both tubes of dough into pan, seam-side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely. Combine bacon, mayonnaise and onion; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees until cheese melts. Top with tomatoes and lettuce. Spread remaining bacon mixture on top half; place over lettuce. Slice into wedges. Serves 8.

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Candy Bar Brownies

31 Aug

Ingredients

18-1/ 4 oz. pkg. German chocolate cake mix
3/ 4 c. butter, melted
2/ 3 c. sweetened condensed milk
5 2-oz. chocolate-covered caramel nougat candy bars, thinly sliced

Directions

In a bowl, combine dry cake mix, butter and condensed milk. Press half of batter into a greased 13″ x9″ baking pan. Bake at 350 degrees for 10 minutes. Remove from oven; arrange candy bar slices Press remaining batter over candy bar layer. Return to oven; bake an additional 20 minutes. Cool; cut into squares. Makes 16 to 20.

Patch, Gooseberry (2012-05-07). Circle of Friends Cookbook 25 Brownie & Bar Recipes (Kindle Locations 41-42). Perseus Books Group. Kindle Edition.

Honey Lemon Carrots

31 Aug

Ingredients

1 lb carrots, peeled, thinly sliced into coins
1/4 cup cilantro, roughly chopped
1 Tablespoons lemon juice
2 teaspoons honey
1/2 teaspoons lemon zest, grated
2 Tablespoons butter

Directions

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.

Servings: 4
Prep Time: 3 min
Cook Time: 8 min

http://www.pauladeen.com/recipes/recipe_view/honey_lemon_carrots/

Margarita Cupcakes

30 Aug

Margarita Cupcakes Recipe from Betty Crocker:

Cupcakes

  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup gold tequila or water
  • 1 teaspoon grated orange peel
  • 3 eggs
  • 1 box (4-serving size) lime-flavored gelatin

Frosting

  • 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
  • 1 teaspoon electric green gel food color

Decoration

  • 1/4 cup coarse white sugar or white decorator sugar crystals
  • 24 thin lime slices (about 3 limes)
  • 24 cocktail umbrellas

Directions

1.Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3.Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes; remove cupcakes from pans to cooling rack. Cool completely.

4.In medium bowl, mix frosting and food color until blended. Frost cupcakes. Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Cut small slit in lime slices; twist and place on cupcakes. Poke 1 umbrella into each cupcake. Store loosely covered in refrigerator.

http://www.bettycrocker.com/recipes/margarita-cupcakes/5d5a63ff-87ce-4444-9f48-c7d3ef4f1f40?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&creativeID4=Post

Strawberries and Cream Cake

30 Aug

PREP TIME
15 Min

TOTAL TIME
1 Hr 35 Min

SERVINGS
15

Ingredients

  • 1box Betty Crocker® SuperMoist® white cake mix
  • 1 1/4 cups half-and-half
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1/2 cup strawberry syrup
  • 1 container (8 oz) frozen whipped topping, thawed
  • 3 cups fresh whole strawberries, sliced
  • 1/4 cup strawberry jam
  • 2 tablespoons sugar
  • Lime peel twists

Directions 


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.

4. Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

http://www.bettycrocker.com/recipes/strawberries-n-cream-cake/1f5684ab-7bf4-42f7-9db5-0d94f170218b?sc=Birthday%20Cake%20Recipes&term=Birthday-Cakes&itemId=aad376c0-d7d5-44a6-b393-8669b73a3c37

Apple Brownies

30 Aug
Gooseberry Patch
Patch, Gooseberry (2012-05-07). Circle of Friends Cookbook 25 Brownie & Bar Recipes (Kindle Locations 21-24). Perseus Books Group. Kindle Edition. 
Ingredients:
  • 1/ 2 c. butter, softened 
  • 1 c. sugar 
  • 1 t. vanilla extract 
  • 1 egg, beaten 
  • 1-1/ 2 c. all-purpose flour
  • 1/ 2 t. baking soda
  • 1/ 2 t. baking powder 
  • 1/ 2 t. nutmeg 
  • 1 c. apples, peeled, cored and chopped 
  • 1/ 2 c. chopped nuts 

In a large bowl, beat together butter and sugar until fluffy; stir in vanilla and egg. In a small bowl, combine flour, baking soda, baking baking powder and nutmeg. Add flour mixture to butter mixture; mix thoroughly. Fold in apples and nuts. Spread batter in a greased 9″ x9″ baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into squares. Makes one dozen.
This is a free download on Kindle

Mississippi Mud Brownies

28 Aug

Ingredients

  • 1 1/2 cups coarsely chopped pecans
  • 1 (4-oz.) unsweetened chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3 cups miniature marshmallows

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

FROSTING

Ingredients

  • 1/2 cup butter
  • 1/3 cup milk 
  • 6 tablespoons unsweetened cocoa
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract

Preparation

Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

http://www.myrecipes.com/recipe/mississippi-mud-brownies-50400000111522/

Breakfast Casserole

27 Aug

Makes: 12-18 servings

Ingredients:

  • 1/2 – 1 pound sausage
  • 1 package crescent rolls
  • 1 cup cheddar cheese, shredded
  • 5 eggs
  • 1/4 cup milk
  • 1 Tsp oregano or rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
  3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
  4. Spread the sausage over the dough.
  5. Sprinkle the cheese on top of the sausage.
  6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
  7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

http://www.branappetit.com/2011/11/16/breakfast-casserole-blog-for-a-cause/

Pig Pickin’ Cake

27 Aug

Cake:

18 oz. yellow cake mix
11 oz. can mandarin oranges with juice
4 eggs
1/4 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two 9″ round cake pans. In mixing bowl, combine cake mix, mandarin oranges with juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20-25 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Turn out of pans and finish cooling on racks.

Topping:

9 oz carton Cool Whip, thawed
8 oz can crushed pineapple with juice
3.4 oz box instant vanilla pudding11 oz can mandarin oranges, drained for garnish

In a mixing bowl fold together Cool Whip, pineapple with juice and vanilla pudding. Fill and frost cake.

http://goddessesofgourmet.blogspot.com/2009/06/pig-pickin-cake.html

Pineapple Upside-Down Cake

25 Aug

Ingredients

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

http://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986

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