34 ASSORTED RECIPES
Recipe Swap Part 1 of 2 - June 19, 1997
RECIPES IN THIS FILE:
Zucchini Quiche (using crescent roll dough, Pillsbury Bake-Off, 1980)
Arizona Wigwam Resort Chocolate Kahlua Tacos
Boston Chicken and KFC Rotisserie Style Chicken (Gloria Pitzer style)
Jack's BBQ Shrimp (using Jack Daniels)
Entenmann's Apple Crumb Cake (copycat recipe)
Leslie's Green Beans
Entenmann's Fat-Free Chocolate Cupcakes (Gloria Pitzer recipe)
Herbal Astringent for Oily Skin
Keebler Pecan Sandies and Toffee Sandies (copycat recipe)
Rice Salad with Pesto Sauce (Insalata di Riso Al Pesto)
Keebler Soft Batch Chocolate Chip Cookies (copycat recipe)
KFC Buttermilk Biscuits (copycat recipe)
Picadillo and Corn Bread Wedges
Masterbaker's Brownies
Double Peanut Butter Paisley Brownies
Little Caesar's Crazy Bread and Crazy Sauce (copycat recipe)
Graham Cracker Cake
Chocolate Cake with Orange Frosting
Baked Mashed Potato and Vegetable Omelet
Rum Balls or Amaretto Balls
Homemade M&M/Mars Almond Bars (copycat recipe)
Homemade M&M/Mars Snickers Bars
Double Chocolate Cheesecake (with chocolate crust and chocolate glaze)
Chocolate Lava Cakes with Raspberry Puree
Nabisco Nutter Butter Cookies (copycat recipe)
Oatmeal Citrus Scrubbing Grains (face scrub)
Magic Cookie Bars
Chocolate Truffle Pie
Peanut Butter Bars with Peanut Butter Icing
Mrs. Fields Chocolate Chip Cookies
Homemade Seasoned Long Grain and Wild Rice (like Uncle Ben's)
Wendy's Frosties (copycat recipe using ice cream)
Crispy Baked Onion Rings
ZUCCHINI QUICHE
4 cups thinly sliced unpeeled zucchini
1 cup coarsely chopped onion
1/2 cup chopped fresh parsley
1/2 tsp. ground black pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 tbsp. butter or margarine
1/2 tsp. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 tsp. prepared Dijon mustard
Preheat oven to 375 degrees F.
Saute zucchini and onion in margarine
until tender. Add parsley and seasonings.
Blend eggs and cheese in bowl, add veggie mixture.
Separate dough into its triangles, arrange in ungreased 10-inch pie pan, pressing over bottom and up sides to form crust. Paint crust with mustard; pour veggie/egg/cheese mixture into crust.
Bake 18-20 minutes till knife inserted in center comes out clean. (I usually have to cook a little longer). Allow to stand 10 minutes to set, before serving.
VARIATION:
Just before baking add mushrooms and slices of tomato on top of quiche.
Source: 29th Pillsbury Bake-off winner in 1980, created by Millicent Kaplan of Tamarac FL
ARIZONA WIGWAM RESORT CHOCOLATE KAHLUA TACOS
Plate Sauces: Vanilla, Chocolate, Cinnamon, Orange, and Kiwi*
Taco Shells (recipe follows)
1/2 pint of strawberries or raspberries (clean and washed)
Chocolate Kahlua Mousse (recipe follows)
Chill the dessert plates. With the plate sauces, form concentric circles to cover the entire plate to the rim. Using a toothpick, make a spider web design with the sauces.
Holding the taco shell in hand, fill with a few berries. Using a pastry bag with a star tip, pipe the mousse into the shell. Place the filled taco shell in center of plate and serve.
*Plate Sauces can be made from fruit purees.
TACO SHELLS
8 oz. semi sweet couverture chocolate
1/2 tsp. light corn syrup
1/2 tsp. dark rum
Break up chocolate into small pieces and place into a mixing bowl. Set atop a double boiler that is simmering. Melt and mix chocolate until smooth over the double boiler until it reaches a temperature of 90 degrees F. Add corn syrup and rum and stir until blended and smooth. DO NOT OVER MIX.
To form the shell, take a 6x6-inch piece of thin cardboard and cut out a circle 5-inches in diameter. You will then have a cardboard frame to form your Taco shell.
When the chocolate is ready, place a piece of wax paper on a cookie sheet then the cardboard frame. Spoon 3 tablespoons of chocolate into center of the circle. Using the cake spatula, spread the chocolate to fill the circle. Remove the cardboard. Drape the chocolate circle and wax paper over a 1/2-inch dowel and hang in the refrigerator to harden. Make sure the wax paper is against the wood. Keep the Taco shell refrigerated until ready to fill and serve.
CHOCOLATE-KAHLUA
8 oz. semi sweet chocolate
4 oz. heavy (whipping) cream, warmed to a simmer
4 tsp. Kahlua
1 pint heavy (whipping) cream, whipped
Break up chocolate into small pieces and place into a mixing bowl along with the heavy cream and Kahlua. Set atop a double boiler
that is simmering. Melt and mix chocolate until smooth.
Whip the whipping cream until firm peak consistency. When chocolate mix has cooled, gently fold in the whipped cream.
From: Judy
Source: Arizona Wigwam Resort
BOSTON CHICKEN AND KFC ROTISSERIE STYLE CHICKEN
1/4 cup oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
season salt
4 chicken breast halves (with skin)
Mix oil, honey, lime juice and paprika well in saucepan and warm just to melt honey.
Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400 degrees F about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.
BOSTON CHICKEN AND KFC ROTISSERIE (WHOLE CHICKEN)
3 1/2 pounds whole chicken
Onion chunks
Unpeeled apple wedges
1 chunks celery
Fill the chicken cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.
Follow the recipe for the honey mixture as given above in Rotisserie Chicken (Boston Chicken and KFC) for chicken breasts, but use 350 degree F oven for an hour plus 15 to 30 minutes depending on the size of the chicken. Be sure it is nicely browned. (Or roast using a Reynold's Oven Bags per directions that accompany the bags.)
Source: Gloria Pitzer's Secret Recipe Newsletter.
JACK'S BBQ SHRIMP
3 lb. shrimp
1 cup butter
1/2 cup olive oil
3 ounces of Jack Daniels
4 tbsp. diced garlic
4 tbsp. black pepper
4 tbsp. Worcestershire sauce
2 tbsp. basil
1 tbsp. thyme
1 tbsp. hot pepper sauce
French bread (for serving)
Preheat oven to 375 degrees F.
Place shrimp on a large baking pan with a 1-inch lip. Heat butter and/or oil in a saute pan over medium hihg heat.
Combine rest of ingredients and add to butter mixture. Cook one to 2 minutes. Pour butter mixture over shrimp, coating evenly.
Place shrimp on center rack of oven and cook 3-5 minutes or until pink. Turn shrimp one time, baste and cook 3-5 additional minutes.
Serve in soup bowls with the seasoned butter. Serve with French bread.
From: Risa G.
Source: Jack Daniels
ENTENMANN'S APPLE CRUMB CAKE
(copycat recipe)
FOR THE APPLE FILLING:
4 Granny Smith apples
2/3 cup plus 3 tablespoons butter, divided use
3/4 cup plus 3 tablespoons white granulated sugar, divided use
2 teaspoons grated lemon peel, divided use
3/4 teaspoon ground cinnamon, divided use
1/8 teaspoon ground mace
1/3 cup currants
FOR THE DOUGH:
2 1/2 cups plus 6 tablespoons flour, divided use
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1 egg
FOR THE TOPPING:
3/4 cup chopped pecans
1/4 cup confectioner's sugar
TO PREPARE THE FILLING:
Pare, core and slice apples to 1/2-inch pieces.
Melt 1/3 cup butter in large skillet. Add apples to butter and cook, stirring, 8 minutes until tender.
Stir in 3/4 cup granulated sugar, 1 teaspoon lemon peel, 1/2 teaspoon cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool.
TO PREPARE THE DOUGH:
In large bowl, combine 1 cup flour, the remaining 3 tablespoons granulated sugar, salt and yeast.
In small saucepan, combine 3/4 cup water and 1/3 cup butter. Heat on low flame until 120 degrees F. Gradually add to dry ingredients; beat 2 minutes. Beat in egg, remaining 1 teaspoon lemon peel and 3/4 cup flour. With mixer, beat 2 minutes.
Stir in 3/4 cup flour. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14x12-inches. Place on sheet. Spread 1/2 filling lengthwise down center of the dough. Starting about 3/4-inch for filling, cut 1-inch wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling.
Brush large piece of waxed paper with vegetable oil; loosely cover dough. Top with plastic wrap. Refrigerate 2 hours.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Uncover dough, let stand at room temperature 10 minutes.
MEANWHILE, TO MAKE THE TOPPING:
Combine pecans, the remaining 6 tablespoons flour, confectioner's sugar, the remaining 3 tablespoons butter and the remaining 1/4 teaspoon cinnamon. Sprinkle over loaves.
Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.
LESLIE'S GREEN BEANS
Cook 2 pounds fresh green beans with 1 large onion and diced bacon in a little water, until tender. Drain well.
FOR THE SAUCE:
1 cup mayonnaise
2 hardboiled eggs, chopped
1 tablespoon horseradish
salt and pepper (to taste)
garlic salt (to taste, optional)
juice of 1 lemon
1 1/2 teaspoons minced fresh parsley
Mix sauce with hot beans and serve hot.
Sometimes I bake it for about 10 minutes to meld the flavor. This is Delish!
From: CarolB
ENTENMANN'S FAT-FREE CHOCOLATE CUPCAKES
(Gloria Pitzer recipe)
1 cup self-rising flour
1/2 cup non-fat dry milk powder
1/2 cup sugar
1 (4-serving size) box Jello Cook-and-Serve Chocolate Pudding
1 tablespoon unsweetened Hershey's cocoa powder
4 ounces applesauce
1 teaspoon vanilla
1/4 teaspoon baking soda
4 egg whites
1 pinch salt
Preheat oven to 350 degrees F. Paper-line 12 cupcake wells.
In medium mixing bowl combine the flour, dry milk, sugar, dry pudding mix, and cocoa powder. Set aside.
Combine the applesauce, vanilla, and baking soda. Set aside.
In a 1 1/2 quart bowl beat egg whites with salt until soft peaks form.
With electric mixer, beat the flour mixture into the egg white mixture a cup at a time alternately with the applesauce mixture. Beat 2 minutes after last addition. Divide batter equally between paper-lined cupcake wells.
Bake at 350 degrees F about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
Makes 12
Source: Gloria Pitzer
HERBAL ASTRINGENT FOR OILY SKIN
1 ounce Chamomile
3 tablespoons Witch hazel
1/2 teaspoon Cider vinegar
1 ounce Peppermint extract
8 ounces Water
Few drops of peppermint extract
1/4 teaspoon Boric acid (optional)
Boil chamomile, witch hazel, vinegar, peppermint and water. Cool and strain.
Add remaining ingredients in a spray bottle and shake. Keep refrigerated.
KEEBLER PECAN SANDIES
(copycat recipe)
1 cup pecans halves
1 1/2 cups vegetable shortening
3/4 cup white granulated sugar
1 1/2 teaspoons salt
2 eggs
4 cups all-purpose flour
1/4 teaspoon baking soda
2 tablespoons water
Preheat the oven to 325 degrees F.
Chop the pecans into very small bits using a food processor or blender on low speed. Be careful not to overchop; you don't want to make pecan dust. The pieces should be about the size of rice grains. Set aside.
In a large bowl, cream together the shortening, sugar, and salt with an electric mixer on medium speed. Add the eggs and beat well. While mixing, slowly add the flour, baking soda, and water.
Add the pecans to the dough and knead with your hands until the pecans are well blended into the mixture. Roll the dough into 1-inch balls and press flat with your hands onto greased baking sheets. The cookies should be about 2-inches in diameter and 1/2-inch thick.
Bake for 25 to 30 minutes or until the edges of the cookies are golden brown.
VARIATION:
KEEBLER TOFFEE SANDIES:
Follow the Pecan Sandies recipe, above, replacing the chopped pecans with one (6 ounce) package of Heath Bits 'o Brickle.
RICE SALAD WITH PESTO SAUCE
(INSALATA DI RISO AL PESTO)
2 cups Arborio rice
12 cherry tomatoes, stemmed and cut in half
1/2 jar capers, rinsed
1/2 lb. mozzarella cheese, cubed
(My additions: 1/2 red onion, sliced thinly, and 1/2 cup frozen peas, thawed)
Pesto Sauce (either commercially made or homemade)
Bring saucepan filled with lightly salted water to a boil and add rice. Cook until tender yet firm to the bite, about fifteen minutes. Drain, reserving 1/2 cup water and spread the rice on a towel to dry and cool.
Transfer rice to a bowl and add vegetables and cheese. Then add pesto. Mix well and let stand for at least 30 minutes before serving so flavors blend.
From: Risa G.
Adapted from source: Italy Today, the Beautiful Cookbook by Lorenz di' Medici
KEEBLER SOFT BATCH CHOCOLATE CHIP COOKIES
(copycat recipe)
1 pound butter, softened
2 eggs
2 tablespoons molasses
2 teaspoons vanilla extract
1/3 cup water
5 cups all-purpose flour
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
6 ounces semi sweet chocolate chips
Preheat the oven to 375 degrees F.
Cream the butter, eggs, molasses, vanilla and 1/3 cup water in a medium bowl.
In a large bowl sift together the flour, sugars, baking soda, baking powder and salt. Combine the butter mixture with the flour mixture add the chocolate chips. Shape the dough into 1-inch balls and place 1-inch apart on an ungreased cookie sheets.
Bake for 8 minutes or until light brown around edges.
KFC BUTTERMILK BISCUITS
(copycat recipe)
5 cups Bisquick baking mix
3/4 cup buttermilk
1/2 cup butter, softened
1/4 cup club soda
2 1/2 tablespoons sugar
1 egg, beaten
1 teaspoon salt
Preheat oven to 450 degrees.
Combine all of the ingredients. Knead the dough by hand until smooth.
Flour your hands and pat the dough flat to 3/4-inch thickness. Cut out biscuits and put on greased baking sheet.
Bake for 12 minutes or until golden brown.
Should make 18 biscuits.
PICADILLO AND CORN BREAD WEDGES
"Here's one that I call " legal" if you're watching your fat intake. Good first time around, lousy left-over."
FOR THE CORN BREAD WEDGES:
2/3 cup corn meal
6 tbsp unsifted flour
1 1/2 tsp baking powder
2 egg whites
2/3 cup buttermilk*
2 tbsp vegetable oil
FOR THE PICADILLO:
1 large green bell pepper, cut into 1 inch pieces (1 cup)
2 cans (15 1.4 oz. each) red kidney beans, undrained
1 large red bell pepper, cut into 1/2-inch pieces (1 cup)
1/2 tsp reduced calorie margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3/4 to 1 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
1/2 cup no-salt tomato sauce
1/4 cup raisins
TO MAKE THE CORN BREAD:
Spray an 8x2-inch nonstick round cake pan with cooking spray.
Stir together corn meal, flour, and baking powder in a medium bowl until well mixed.
Lightly beat egg whites in a small bowl. Stir in the buttermilk and oil until well combined. Pour the liquid ingredients all at once into the dry ingredients. Stir the mixture briskly with a fork until all ingredients are just evenly moistened; do not overstir. The batter will be lumpy. Turn into prepared pan.
Bake at 400 degrees for 18-20 minutes or until toothpick inserted into center comes out clean. Turn onto wire rack to cool slightly . Cut corn bread into four wedges; put on plates.
TO PREPARE THE PICADILLO:
Saute peppers, onion, and garlic in margarine in a 12-inch non-stick skillet for 5-8 minutes.
Stir in kidney beans, cumin, red pepper, tomato sauce and raisins. Cook over medium-high heat to thicken slightly, 10-12 minutes. Mixture should be saucy.
Pour sauce over corn bread wedges, divided equally; serve Immediately.
*I use reconstituted powdered buttermilk.
From: Cookie
MASTERBAKER'S BROWNIES
"Here is a great brownie recipe for you to enjoy and it is very simple too!"
4 cups flour
1 cup unsweetened cocoa powder
4 sticks (2 cups) margarine or butter, room temperature
4 cups sugar
4 large eggs
2 tsp. vanilla
Preheat oven to 350 degrees F. Grease and flour a jelly roll pan.*
Sift flour and cocoa powder together; set aside.
Cream margarine and sugar together; add eggs and vanilla and mix well. Add flour mixture gradually, scraping sides of bowl. Spread batter in prepared pan evenly.
Bake at 350 degrees F for 25 minutes or until pick comes out clean. Enjoy!
*If you don't have a jelly roll pan, recipe may be baked in 2 (13x9-inch) pans or cut in half and baked in 1 (13x9-inch) pan.
From: MB
DOUBLE PEANUT BUTTER PAISLEY BROWNIES
1/2 cup butter, softened
1/4 cup peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
3 eggs
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 2/3 cup Reese's Peanut Butter Chips
1/2 cup Hershey's chocolate syrup
Heat oven to 350 degrees F. Grease a 13x9x2 baking pan.
In a large bowl, beat butter and peanut butter together. Add sugars, beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Set aside.
Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon chocolate syrup over top. Carefully spread remaining batter, swirl with spatula for marbled effect.
Bake 35-45 minutes. Cool completely in pan on rack. Cut into squares.
Makes 36 brownies
From: Risa G.
Source: Hershey's
LITTLE CAESAR'S CRAZY BREAD AND CRAZY SAUCE
(copycat recipe)
Makes 8 pieces
1 (10 ounce) tube Pillsbury pizza dough
2 tablespoons butter
1 teaspoon garlic salt
Grated Parmesan Cheese
Preheat the oven to 425 degrees F.
Unroll the dough on a cutting board. Position it lengthwise (longer from let to right than from top to bottom). With a sharp knife, cut the dough in half down the middle. Then cut each of those halves vertically in half, and then in half once more so that you have 8 even strips of dough. Being careful not to stretch the dough, place each strip on a lightly greased cookie sheet.
Bake for 6 to 8 minutes, or until the top just turns golden brown.
While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then add the garlic salt and stir until it dissolves.
Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter over each piece. Sprinkle a generous amount of Parmesan cheese on each.
LITTLE CAESAR'S CRAZY SAUCE
Makes 1 1/2 cups
1 (15 ounce) can tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
Combine all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks.
GRAHAM CRACKER CAKE
20 graham crackers, finely rolled (about 1 1/2 cups crumbs)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
In small bowl, combine cracker crumbs, flour, baking powder and salt; set aside.
In large bowl, with electric mixer at high speed, beat margarine and sugar until light and fluffy. Add eggs, one at a a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well-greased
8-inch round cake pans.
Bake at 350 degrees F for 25 minutes or until done. Cool in pans 15 minutes. Remove from pan; cool completely.
Fill and frost as desired.
Makes 2 (8-inch) cake layers
From: Kate
CHOCOLATE CAKE WITH ORANGE FROSTING
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup Crisco Oil
1 1/2 tsp. vanilla extract
1 cup boiling water
Orange Frosting (recipe follows)
Orange zest (to decorate, optional)
Preheat oven to 350 degrees F. Grease 2 (8-inch or 9-inch) round cake pans.
Combine first 6 ingredients in large bowl. Add eggs, milk, oil and vanilla extract. Beat at medium speed of electric mixer for 2 minutes, or until smooth.
Stir in boiling water. Mix well. Pour batter into prepared cake pans, dividing evenly.
Bake at 350 degrees F for 35-40 minutes, or until toothpick inserted in center come out clean. Cool 10 minutes, then remove from pan and cool on wire rack.
Spread frosting between layers and on top and sides of cake. Decorate with orange zest, if desired.
ORANGE FROSTING
1/2 cup Golden Crisco Shortening
4 cups sifted icing sugar
1 tbs. grated orange rind
2 tbs. orange juice
2 to 3 tbsp. cream or milk
Beat all ingredients together until smooth and creamy, adding enough cream to make a smooth spreading consistency.
Hint: A little orange liqueur in the icing drizzled over the cake layers before frosting makes a wonderful special occasion dessert.
From: Kate
BAKED MASHED POTATO AND VEGETABLE OMELET
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup finely chopped onion
1 1/2 cups sliced mushrooms
4 tablespoons olive oil, divided use
8 large eggs
3 cups mashed cooked russet (baking) potatoes (about 2 pounds)
1/2 cup freshly grated Parmesan
1/4 cup finely chopped fresh parsley leaves
In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated.
In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture.
In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture.
Bake the omelet in the middle of a preheated 325 degree F oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.)
Cut the omelet into wedges and serve it warm.
Makes 6-8 servings
Gourmet magazine, January 1990
Here is a terrific Rum Ball recipe:
RUM BALLS
18 ounces semisweet chips
1 (14 oz) can sweetened condensed milk
1/4 cup dark rum
FOR COATING:
Unsweetened cocoa powder and powdered sugar, sifted together (or coconut, or chopped nuts or chocolate sprinkles)
Melt chips and condensed milk over low heat (or microwave like I do). Remove from heat and stir in rum, it may take a bit of stirring before the rum is completely absorbed, so be patient. Chill for 3-4 hours until not too gushy but, not too hard.
Shape into 3/4-inch balls and roll in mixture of cocoa powder and powdered sugar sifted together, or coconut, or chopped nuts or chocolate sprinkles.
VARIATION:
AMARETTO BALLS:
Exclude rum and add 3 tablespoons Amaretto and 1/2 tsp. pure almond extract.
Enjoy!
From: MB
HOMEMADE M&M/MARS ALMOND BARS
(copycat recipe)
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
2 bags (12 ounces each) milk chocolate chips
In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Heat to boiling, then cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with an electric mixer set on low. Continue to mix about 20 minutes, or until the nougat begins to harden and thickens to the consistency of dough. Mix in the almonds.
Press the nougat into a greased 9x9-inch pan and chill until form, about 30 minutes.
Melt the caramels with the remaining 2 tablespoons water in a small saucepan over medium heat. Pour the caramel over the nougat and return the pan to the refrigerator.
When the caramel and nougat are firm (about 30 minutes), slice down the middle of the pan with a sharp knife, and then slice across into 7 segments to make a total of 14 bars.
Melt the milk chocolate chips in a microwave for 2 minutes on half power, stirring halfway through the cooking time. Melt completely, but be careful not to overheat.
Resting bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and tap the fork against the side fo the bowl to knock off the excess chocolate. Place on waxed paper and let cool at room temperature until the chocolate is firm, 1 to 2 hours.
Makes 14 candy bars
HOMEMADE M&M/MARS SNICKERS BARS
(copycat recipes)
1/4 cup light corn syrup
1/8 cup peanut butter
2 tablespoons butter
1 tablespoon vanilla extract
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 (12 ounce) bag milk chocolate chips
With the mixer on high speed, combine the corn syrup, peanut butter, butter, vanilla and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9-inch pan. Set in the refrigerator.
Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.
When the nougat mixture in the pan has hardened, cut it into 2x1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.
Makes about 2 dozen bars
DOUBLE CHOCOLATE CHEESECAKE
"Hmmm.... Does anyone have a sweet tooth?.. My kids love this, and well.. actually so do hubby and I... (Attention all you calorie watchers ... quick .. cover your eyes *laff*)"
FOR THE CRUST:
1 cup crushed chocolate wafers
3 tbsp. butter or margarine, melted
FOR THE FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 large eggs
1 tsp. vanilla
3 oz. white chocolate, melted
3 oz. semi-sweet chocolate, melted
2 tbsp. Raspberry Schnapps Liqueur (optional)
FOR THE GLAZE:
3/4 cup heavy (whipping) cream
6 oz. semi-sweet chocolate
TO MAKE THE CRUST:
Combine crumbs and butter: press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
TO MAKE THE FILLING:
In food processor or with electric mixer, blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the batter to another bowl. Stir melted white chocolate and raspberry liqueur (if using) into this portion. To remaining batter, blend in melted semi-sweet chocolate.
Pour the chocolate batter in crumb-lined pan; spread evenly. Spoon white batter carefully over top; spread evenly.
Bake at 425 degrees F for 10 minutes; reduce heat to 250 degrees F. Bake for 30-35 minutes longer or until center of cake is just barely firm. Remove from oven and run knife around sides; let cool completely before removing sides.
TO MAKE THE GLAZE:
In small heavy saucepan bring cream to a simmer over low heat. Add chocolate and stir until melted and smooth. Spoon over cake. With a metal spatula, spread to cover top, allowing some to run over edge to cover sides. Garnish as desired
Makes 1 (9-inch) cheesecake, 12-16 servings
From: CDenise
CHOCOLATE LAVA CAKES
Non stick cooking spray
6 (1 oz. each) semisweet chocolate squares, coarsely chopped (best quality preferred)
10 Tbsp. unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup all purpose flour
3 Tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
3 large eggs, at room temperature
FOR SERVING:
1 (10 oz.) pkg. frozen raspberries, thawed and pureed in blender
1/2 cup heavy (whipping) cream, softly beaten
Fresh raspberries
Fresh mint sprigs
Confectioners' sugar (for dusting)
Spray inside 6 individual souffle dishes or custard cups with nonstick
cooking spray, set aside.
In small heavy saucepan over low heat, melt semisweet chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. Set aside.
In small bowl, mix together flour, cocoa powder, and baking powder. Set aside.
With electric mixer at medium speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.
WHEN READY TO BAKE:
Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes.
Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.
Decorate with raspberry puree and fresh berries, softly whipped cream, mint sprigs, and a dusting of confectioners' sugar.
From: Kate
NABISCO NUTTER BUTTER COOKIES
(copycat recipe)
1/2 cup vegetable shortening
2/3 cup white granulated sugar
1 egg
3 tablespoons peanut butter
1/2 teaspoon salt
1/2 cup old-fashioned Quaker oats
1 cup all-purpose flour
FOR THE FILLING:
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
Preheat the oven to 325 degrees F.
In a large bowl, cream together the shortening and granulated sugar with an electric mixer. Add the egg, peanut butter and salt; beat until well blended. Set aside.
Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the shortening mixture and mix together well.
Pinch out small portions of dough and roll into 1-inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2-inch circles. If you're a stickler for a cookie that looks just like the original, you can form the dough into flat peanut shapes.
Bake for 8 to 10 minutes, or until light brown around the edges.
While the cookies bake, combine the filling ingredients in a small bowl.
When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat.
Makes 2 dozen cookies
OATMEAL CITRUS SCRUBBING GRAINS
(face scrub)
1 cup dried orange and lemon peel*
1 cup oatmeal, uncooked
1 cup blanched almonds
Place peels, oats and almonds in a blender and whirl until the mixture is a fine powder. Store in container.
TO USE:
Place a bit of the scrub in the palm of you hand and moisten with a few drops of water.
*To dry citrus peels, place a basket in a sunny window, drop peels in, stir occasionally, when dry, break up.
This is a special treat I make for the kids for their lunches.. its real easy and quick.
MAGIC COOKIE BARS
1/2 cup butter
1 1/2 cups graham wafer crumbs
1 (14 oz) can sweetened condensed milk
1 cup semi sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees F.
In 13x9-inch baking pan melt butter in oven.
Sprinkle crumbs over butter; mix together and press into pan. Pour condensed milk evenly over crumbs. Sprinkle with chips, then coconut and nuts; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool well before cutting. Store loosely covered at room temperature.
Makes 24 bars
From: Denise
CHOCOLATE TRUFFLE PIE
1 envelope unflavored gelatin
1/3 cup cold orange juice
1 Tbsp. instant coffee granules
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
2 eggs (pasteurized or egg substitute)
1/4 cup sugar
1 1/2 cup heavy (whipping) cream
1 (8 or 9-inch) crumb crust
In medium saucepan, sprinkle gelatin over cold orange juice. Let stand 1 minute. Stir over low heat until gelatin is dissolved. Add instant coffee and chocolate chips and heat, stirring constantly until chocolate is melted. Remove from heat and stir in vanilla. Let stand 10 minutes until warm.
Meanwhile in large bowl, with mixer at high speed, beat eggs with sugar for 5 minutes until thickened. Gradually add chocolate mixture and beat until thoroughly blended.
Fold in whipped cream. Turn into crumb crust. Chill.
From: Kate
PEANUT BUTTER BARS
Here is another one of my favorite bar cookie recipes. Enjoy!
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs beaten
2 tsp. vanilla
2 cups flour
1 cup oats, uncooked
2 tsp. baking soda
1/2 tsp. salt
3/4 cup chocolate chips
Peanut Butter Icing (recipe follows)
Preheat oven to 350 degrees F. Grease a jelly roll pan or two 13x9-inch baking pans. (Recipe may be halved and made in one 13x9-inch pan.)
In mixing bowl cream butter and sugars together, add vanilla and eggs; mix well.
Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into prepared pan(s). Sprinkle with chocolate chips.
Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool 10 minutes in pan.
Drizzle icing over top and cut into bars.
PEANUT BUTTER ICING
1 cup powdered sugar
4 tbsp. peanut butter
4 tbsp. milk
Combine the powdered sugar, peanut butter and milk together.
From: MB
MRS. FIELDS CHOCOLATE CHIP COOKIES
2 cups butter, softened
2 cups sugar
2 cups brown sugar, packed
4 eggs
2 teaspoons vanilla
5 cups uncooked oats (grind oats in a blender, a small amount at a time, until it turns to powder - measure oats before blending)
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips
1 (8 oz.) Hershey's milk chocolate bar (grated) and/or 3 cups chopped nuts
Cream together butter, sugars, eggs and vanilla; set aside.
Mix together ground oats, flour, baking powder, baking soda and salt.
Mix with butter mixture. Stir in chocolate chips and grated chocolate and/or chopped nuts.
Shape into golf ball-sized cookies. Place 2-inches apart on ungreased cookie sheets.
Bake at 375 degrees F for 15 minutes. Remove from cookie sheets to wire racks to cool.
Makes 112 cookies
From: Kate
SEASONED LONG GRAIN AND WILD RICE
(like Uncle Ben's)
FOR THE SEASONING MIX:
1 tablespoon chicken bouillon powder
1 1/2 to 2 teaspoons seasoned salt
1 teaspoon dry chopped onion
1 teaspoon ground turmeric
1/2 teaspoon dry minced parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground ginger
FOR THE RICE MIXTURE:
2 cups water
2 tablespoons butter or margarine
1 cup uncooked Minute Rice
1/3 cup uncooked Wild Rice
Combine all of the ingredients as listed in Seasoning Mix in medium saucepan. Add to this 2 cups water, butter, Minute Rice and wild rice. Bring to boil. Stir once or twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10 minutes or until almost all liquid has been absorbed.
Makes 3 cups cooked rice
Source: Gloria Pitzer
WENDY'S FROSTIES
(copycat recipe)
1 cup milk
1/2 cup instant Nestles Quick chocolate drink mix
3 cups ice cream, slightly softened
Add all ingredients to blender mix until thick and evenly colored.
CRISPY BAKED ONION RINGS
"This recipe was in the October 1993 issue of Southern Living magazine. I cut the recipe in half and added some cayenne pepper when I made this. These taste like those sinful *deep-fried* rings you may remember, but with hardly any fat."
2 large sweet onions
1 (7 ounce) package corn flakes cereal, crushed
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon seasoned salt
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Preheat oven to 375 degrees F.
Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.
Combine cereal, sugar, paprika and seasoned salt; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks form.
Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture.
Bake at 375 degrees F for 15 minutes or until crisp; serve warm.
Makes 4 servings
Source: Sheri K. Thomasson
