3-1/3 cups all purpose flour
2 cups sugar
1 cup baking cocoa
2 tsp baking soda
1 tsp salt
2 cups buttermilk
1 cup butter or margarine, melted (I use real butter)
2 eggs, lightly beaten
2 tsp vanilla extract
30 milk chocolate kisses
1 can (16 ounces) milk chocolate frosting
In a bowl, combine the flour, sugar, cocoa, baking soda and salt; mix well. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients; mix well.Fill paper lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy. Bake at 375 for 20-25 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: About 2-1/2 dozen.
Monday, November 26, 2007
Garden Veggie Pizza Squares
INGREDIENTS:
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
DIRECTIONS:Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
DIRECTIONS:Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
Tomato Basil Soup
Ingredients:
4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter salt to taste
1/4 tsp. cracked black pepper
Preparation: Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread
4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter salt to taste
1/4 tsp. cracked black pepper
Preparation: Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread
Jill's Baked Mac and Cheese
Another recipe from a friend. This is honestly the best baked mac and cheese that I've tried. And the kids both love it, which is always a bonus.
1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)
NOTE: If you can't find white cheddar feel free to use all yellow cheddar
Preheat oven to 400 1. Boil Macaroni according to package directions, drain 2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 6-7 minutes. Stir halfway thru cooking. Get large casserole pan (NOTE: I recommend a disposable aluminium pan) Pour a cup of noodles in the bottom of the pan Follow that with the cheese mixture Top with shredded cheese Reapeat till all ingredients are used FINISH with a topping of shredded cheeese Bake 40-45 minutes or until golden brown
1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)
NOTE: If you can't find white cheddar feel free to use all yellow cheddar
Preheat oven to 400 1. Boil Macaroni according to package directions, drain 2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 6-7 minutes. Stir halfway thru cooking. Get large casserole pan (NOTE: I recommend a disposable aluminium pan) Pour a cup of noodles in the bottom of the pan Follow that with the cheese mixture Top with shredded cheese Reapeat till all ingredients are used FINISH with a topping of shredded cheeese Bake 40-45 minutes or until golden brown
Mexi-Dip
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Olive Garden Salad Dressing
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seaoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon JuiceSugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes, add a little extra sugar.
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seaoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon JuiceSugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes, add a little extra sugar.
Strawberry Pretzel Salad
This is a family favorite, and I don't remember a holiday where this wasn't present.
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
DIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
DIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Penne with Tomato Herb Cream Sauce
2 Tbsp oil
4 clove garlic, minced
1 medium onion, chopped
1 (28 ounce) can diced tomatoes or 4 medium tomatoes, diced
1 tsp sugar
1 bunch fresh basil
1/2 tsp dried oregano
1/2 tsp salt
1 pound penne
1/2 cup whipping cream
1. Saute onion and garlic in oil.
2. Add tomatoes, sugar, basil, oregano, salt.
3. Bring to a boil, then simmer 20-25 minutes.
4. Meanwhile, cook pasta.
5. Stir cream into sauce and heat through.
4 clove garlic, minced
1 medium onion, chopped
1 (28 ounce) can diced tomatoes or 4 medium tomatoes, diced
1 tsp sugar
1 bunch fresh basil
1/2 tsp dried oregano
1/2 tsp salt
1 pound penne
1/2 cup whipping cream
1. Saute onion and garlic in oil.
2. Add tomatoes, sugar, basil, oregano, salt.
3. Bring to a boil, then simmer 20-25 minutes.
4. Meanwhile, cook pasta.
5. Stir cream into sauce and heat through.
The *Best* Chocolate Chip Cookies
This recipe is courtesy of my dear friend, April. These truly are the best chocolate chip cookies ever, it's the only recipe I use. Note: Don't attempt to double this recipe and mix all at once. My mixer bit the dust doing this.
What you need:
1 1/2 c. Butter flavored Crisco
2 1/2 c. firmly packed brown
2 tbsp. vanilla
2 eggs
3 1/2 c. flour
2 tsp. salt
1 1/2 tsp. baking
3 c. semi-sweet chocolate chips
What you do:
1. Preheat oven to 375. Cream Crisco, brown sugar, vanilla, & eggs in bowl. Mix in dry ingred. & add chocolate chips. Using a teaspoon, drop cookie dough onto an ungreased baking sheet, spaced about 1 inch apart.
2. Bake for 8-10 mins. (I frequently only bake for 6-7 minutes)
What you need:
1 1/2 c. Butter flavored Crisco
2 1/2 c. firmly packed brown
2 tbsp. vanilla
2 eggs
3 1/2 c. flour
2 tsp. salt
1 1/2 tsp. baking
3 c. semi-sweet chocolate chips
What you do:
1. Preheat oven to 375. Cream Crisco, brown sugar, vanilla, & eggs in bowl. Mix in dry ingred. & add chocolate chips. Using a teaspoon, drop cookie dough onto an ungreased baking sheet, spaced about 1 inch apart.
2. Bake for 8-10 mins. (I frequently only bake for 6-7 minutes)
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