1 pkg fudge brownie mix (9x13 pan size)
1 pkg mini marshmallows (10 ½ oz bag)
2 cups semisweet chocolate chips (12 oz bag)
1 cup peanut butter
1 T butter or margarine
1 ½ cups crisp rice cereal
Prepare brownie mix according to pkg directions for fudge-like brownies. Pour into greased 9x13x2” baking pan. Bake at 350 for 28-30 min (be sure not to overbake). Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on wire rack.
In a saucepan, combine chocolate chips, peanut butter, and butter. Cook and stir over low heat until smooth. Remove from heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours (or until firm) before cutting.
Butternut Squash Risotto
1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives
Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature
Preheat oven to 450°F.
Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives
Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature
Preheat oven to 450°F.
Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
Sauerbraten
1 cup each cider vinegar and water
1 Tbsp. salt
6 each whole cloves and peppercorns
2 bay leaves
4 lb. beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps (18-20 cookies)
1) In a slow cooker liner or a large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.
2) Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3 1/2 qt. or larger slow cooker, or transfer beef and marinade from bowl to cooker.
3) Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves.
4) Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy.
1 Tbsp. salt
6 each whole cloves and peppercorns
2 bay leaves
4 lb. beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps (18-20 cookies)
1) In a slow cooker liner or a large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.
2) Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3 1/2 qt. or larger slow cooker, or transfer beef and marinade from bowl to cooker.
3) Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves.
4) Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy.
Apple Cider Stew
2 medium sweet potatoes (1 1/4 lb.), peeled and cut in 3/4 in. pieces
3 small parsnips or carrots, peeled and cut in 1/2 inch-thick slices
1 cup chopped onion
2 lb. boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored, and coarsely chopped
1/4 cup flour
3/4 tsp. salt
1/2 tsp. each dried sage and thyme
1/4 tsp. pepper
1 cup apple cider
1) Layer sweet potatoes, parsnips/carrots, onion, pork, and apple in a 3 1/2 qt. or larger slow cooker.
2) Stir flour, salt, sage, thyme, and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3) Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.
3 small parsnips or carrots, peeled and cut in 1/2 inch-thick slices
1 cup chopped onion
2 lb. boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored, and coarsely chopped
1/4 cup flour
3/4 tsp. salt
1/2 tsp. each dried sage and thyme
1/4 tsp. pepper
1 cup apple cider
1) Layer sweet potatoes, parsnips/carrots, onion, pork, and apple in a 3 1/2 qt. or larger slow cooker.
2) Stir flour, salt, sage, thyme, and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3) Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.
Corn Chive Pudding
Two 10 oz. pkg. frozen corn kernels, thawed
1/4 cup sugar
1 1/4 tsp. salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use (can substitute vanilla extract)
1/4 cup unsalted butter, melted and cooled (can use less w/good results)
3 Tbsp. all-purpose flour
1/4 cup chopped fresh chives
pinch freshly grated nutmeg
3 Tbsp. chopped fresh chives
Preheat oven to 350 and butter a 2 quart quiche dish or pie plate.
In a food processor pulse half of corn until chopped coarse. I a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives, and stir into corn until combined well. Pour pudding into dish and sprinkle with nutmeg.
Bake pudding in middle of oven until center is just set, about 60 minutes. Garnish pudding with chives. Let cool slightly before serving.
1/4 cup sugar
1 1/4 tsp. salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use (can substitute vanilla extract)
1/4 cup unsalted butter, melted and cooled (can use less w/good results)
3 Tbsp. all-purpose flour
1/4 cup chopped fresh chives
pinch freshly grated nutmeg
3 Tbsp. chopped fresh chives
Preheat oven to 350 and butter a 2 quart quiche dish or pie plate.
In a food processor pulse half of corn until chopped coarse. I a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives, and stir into corn until combined well. Pour pudding into dish and sprinkle with nutmeg.
Bake pudding in middle of oven until center is just set, about 60 minutes. Garnish pudding with chives. Let cool slightly before serving.
Rosemary's Sweet Potatoes
1 large sweet potato per person +1 (*)
1 stick butter
3/4 cup raisins
15 oz. can crushed pineapple
1 1/2 cups brown sugar
cinnamon, nutmeg, allspice
marshmallows
Cut potatoes in half; put open side down on cookie sheet. Bake at 350 for 40-60 minutes.
Scoop and mash wih other ingredients.
Put in casserole; cook until heated through.
Put marshmallows on top and, watching constantly, toast under broiler just before serving.
(*) Above amounts correspond to 5 potatoes.
Also, 3-4 cans whole yams = 5 potatoes
1 stick butter
3/4 cup raisins
15 oz. can crushed pineapple
1 1/2 cups brown sugar
cinnamon, nutmeg, allspice
marshmallows
Cut potatoes in half; put open side down on cookie sheet. Bake at 350 for 40-60 minutes.
Scoop and mash wih other ingredients.
Put in casserole; cook until heated through.
Put marshmallows on top and, watching constantly, toast under broiler just before serving.
(*) Above amounts correspond to 5 potatoes.
Also, 3-4 cans whole yams = 5 potatoes
Whipped Potato Casserole
5 lbs. all-purpose potatoes, peeled and quartered
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish
1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.
2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.
4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.
5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.
Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish
1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.
2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.
4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.
5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.
Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.
Pioneer Biscuits
2 C. flour
1 Tbsp. baking powder
1 tsp. salt
1/2 C. shortening
3/4-1 C. milk or water
Stir together flour salt, baking powder. Cut in shortening with pastry cutter.
Add milk gradually till dough is moist but not sticky.
Pat our dough flat and cut with glasses.
Bake at 400 degrees for 10-12 minutes until done.
1 Tbsp. baking powder
1 tsp. salt
1/2 C. shortening
3/4-1 C. milk or water
Stir together flour salt, baking powder. Cut in shortening with pastry cutter.
Add milk gradually till dough is moist but not sticky.
Pat our dough flat and cut with glasses.
Bake at 400 degrees for 10-12 minutes until done.
Candy Cane Cheesecake
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 3/4 cups white sugar
1/2 cup sour cream
2 1/2 teaspoons vanilla extract, divided
3 eggs
1/2 teaspoon peppermint extract
2 dashes red food coloring
1/2 cup crushed peppermint candies
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled pie crust until all the filling is used.
Bake in the preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 minutes.
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate overnight before serving.
3 tablespoons white sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 3/4 cups white sugar
1/2 cup sour cream
2 1/2 teaspoons vanilla extract, divided
3 eggs
1/2 teaspoon peppermint extract
2 dashes red food coloring
1/2 cup crushed peppermint candies
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled pie crust until all the filling is used.
Bake in the preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 minutes.
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate overnight before serving.
Egg Nog Cheesecake
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter.
Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter.
Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Slow-Cooked Chicken & Dumplings
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
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