Food for Thought

White Chocolate Mousse

2011-07-31T13:53:00.003-06:00

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
12 fresh blackberries, for garnish
Mint sprigs, for garnish, optional

In a large glass bowl, place the chopped white chocolate and set aside.

Add the egg yolks and sugar to a small bowl and whisk until pale in color.

In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.

Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.

In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.

Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.

Garnish each serving with 3 blackberries and a sprig of mint, if using.

To Die For Blueberry Muffins

2011-05-16T19:15:00.000-06:00

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate
Original Recipe Yield 8 large muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutritional Information

Amount Per Serving Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg

2011-04-06T21:09:00.000-06:00

I made this Hummus recipe and didn't have the tahini sauce and it still tasted really good.

Real Hummus

2011-04-06T21:06:00.000-06:00

Rated:

Submitted By: ROYHOBBS

Photo By: Diane S

Prep Time: 15 Minutes

Ready In: 15 Minutes

Servings: 20

"Flavorful hummus makes a wonderful snack or appetizer, and is great with warm pita bread or veggies."

Ingredients:

1 clove garlic

1 (19 ounce) can garbanzo beans, half

the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil

Directions:

1.	In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2.	Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Souffle Cornbread

2011-04-04T11:36:00.000-06:00

This recipe was given to me by my friend Kiara Munk....a true Southerner! This recipe is AMAZING!!
A Southern Living recipe. It is really good:sweet and moist! Goes great with Chili. This is what they had to say about it: The steps involved in preparing this cornbread are well worth it. It's so moist and delicious you won't need extra butter.
Some Southern foods just wouldn't be the same cooked in anything except cast iron. Cornbread's one of them.

1 (14oz) can cream-style corn
6 Tbs butter, softened
2 Large eggs, separated
1/2 cup whipping cream
1 1/2 cups yellow corn meal
1 cup all-purpose flour
1 Tb baking powder
1 1/4 tsp salt
1/3 cups sugar
1 Tb shortening

Process corn in a blender until smooth, stopping to scrape down sides. Beat butter and egg yolks in a large mixing bowl at medium speed with an electric mixer until smooth. Add pureed corn and whipping cream, stirring well. (Mixture will be lumpy). Combine cornmeal and next 4 ingredients: add to corn mixture, stirring until blended. Heat shortening in a 9-10 inch cast-iron skillet in a 375 degree oven for 6 minutes. Beat egg whites at high speed until stiff peaks form; gently fold into cornmeal batter. Remove skillet from oven. Pour batter into hot skillet. Bake at 375 degrees for 25-30minutes or until golden.
Makes 8 servings. Prep: 17min Bake:30 minutes

Downeast Maine Pumpkin Bread

2011-04-04T11:10:00.002-06:00

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Ready In: 1 Hour 5 Minutes

Servings: 24

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

113 Calorie Brownies

2011-04-04T11:06:00.002-06:00

Ingredients

1/4 cup unsweetened applesauce
1 tsp vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp instant espresso powder (optional)
1/2 tsp baking powder
1/2 tsp salt
1/4 cup mini chocolate chips (semi sweet)
Butter-flavored cooking spray

Directions

Preheat the oven to 350 F. Coat an 8×8 inch nonstick cake pan with cooking spray.

In a medium mixing bowl, mix the applesauce, vanilla, egg whites, and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the brownies for 20 to 22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool five minutes. Cut into 12 equal brownies. Makes 12 servings.

Nutrition Information

Calories Per Serving: 113.5, Total Fat: 1.5 grams, Saturated Fat: 0.9 grams, Protein: 3 grams, Fiber: 1.3 grams, Carbohydrates: 23.9 grams

2011-03-15T20:19:00.000-06:00

My friend Tori has Celiac....so for her birthday I made her these brownies. I let others try these brownies and no one knew they were gluten free. They were actually really good. I found the rice flour and tapioca flour in bulk and the xangthan gum (not in bulk) at Good Earth. If you buy your flours in bulk it is a lot cheaper.

Gluten-Free Brownies

2011-03-15T20:13:00.000-06:00

Gather your ingredients:

1 cup sugar
1/2 cup butter
1 teaspoon vanilla
2 eggs
1/3 cup tapioca flour
1/3 cup white rice flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

Preheat oven to 350 degrees. Grease an 8 X 8 pan with butter.

In small saucepan, melt butter over low heat.

In large mixing bowl, mix the sugar, vanilla and eggs. Stir until well blended.

Sift together cocoa, white rice flour, tapioca flour, baking powder, xanthan gum and salt. Add to the egg mixture. Stir until blended.

Add the melted butter to the brownie batter and mix until well blended. Pour into prepared pan and bake for 25 to 30 minutes.

Fettuccine with Peas, Asparagus, and Pancetta

2010-08-24T19:00:00.000-06:00

PREP 40 minutes TOTAL 40 minutes
4 SERVINGS Pancetta (Italian bacon) is available in the deli section of many markets.

12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1 -inch pieces
2 cups shelled fresh green peas, blanched, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Cook pasta in pot of boiling water until just tender but still firm to bite. Drain reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; saute 3 minutes. Add peas, white and pale green parts of green onions, add garlic; saute until vegetables are just tender, about 2 minutes.
Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of the parsley, and half of the basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Homemade Oreo Cookies

2010-08-24T18:43:00.001-06:00

Ingredients:
1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Lemon Blossoms

2010-08-24T18:39:00.000-06:00

Ingredients

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Peanut Butter Fingers

2010-03-25T20:59:00.001-06:00

1 1/2 sticks butter
1/2 cup sugar
1 cup + 2 Tbs Brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
cream the above ingredients together and add

3/4 tsp soda
1/2 tsp salt
1 1/2 cups flour
1 3/4 cups oatmeal

Blend well. Place on buttered cookie sheet with sides and press out evenly. Bake in 350 oven for 10 min. Do not over bake. Remove from oven and let cool to warm. Spread a thin layer of peanut butter over the top of the warm cookie dough. Make the following frosting and spread over the top.
1 stick butter
4 Tbsp cocoa
6 Tbsp water
Bring the above to a boil. Add 3 1/2 cups powdered sugar. beat until creamy. Add 1 Tbsp vanilla. Beat and pour over cookie dough. Spread to cover. Chill for a short while to help set up.

Spinach Salad with Poppyseed Dressing

2009-11-09T20:02:00.000-07:00

Make the dressing by blending together the following ingredients in a blender:
1 1/2 Tbsp. poppy seeds
3/4 cup white vinegar
1 1/2 cups salad oil
1 1/2 Tbsp. Grated yellow onion
1 1/2 tsp. salt
3/4 tsp. dry mustard (I have used regular or spicy mustard)
3/4 cup sugar

Blend for 2 minutes in blender and pour over one thinly sliced red onion. Refrigerate over night.
The next day wash and tear into bit size pieces
2 heads of lettuce
2 pkgs. fresh spinach
Toss with:
3/4 lb. grated Swiss cheese (I have used mozzarella)
1/2 lb. bacon, fried crisp
2 cups sliced mushrooms
Pour dressing over salad when ready to serve serves about 16

Orange Rolls

2009-09-24T20:03:00.001-06:00

Mix together in a large bowl
3 cups flour
1/4 cup sugar
1 tsp salt
1 pkg Rapid Rise Yeast
ADD:
2 eggs
5 tbsp vegetable oil
1 cup very warm milk
1/4 cup very warm water

Mix together and add enough flour to knead. Knead about 10 min. Let dough rest on counter 10 min. Make a paste of the following; 1 grated orange rind, 1/2 cup butter, softened, and 1/2 cup sugar. Roll dough out in large rectangle. Spread with paste. Roll up like jelly roll and cut in one inch slices/ Place in muffin tins that have been sprayed. Let rise 1-1 1/2 hours. Bake at 375 for 10-12 min. Makes about 12 rolls.

Nana's Split Levels

2009-09-24T19:53:00.000-06:00

1 cup Chocolate Chips
3 oz Cream Cheese
1/3 cup evaporated milk
1/2 cup walnuts
1 tsp vanilla

Combine in sauce pan except walnuts and vanilla. On low heat stirring constantly until melted remove from heat and add nuts and vanilla. Set aside.

1/2 cup butter, softened
1 egg
3/4 cup sugar
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt

Mix the above ingredients together by hand until they it is in crumbly pieces. Press 1/2 of mixture in to greased pan. Pour Chocolate mixture on top and then sprinkle the rest of your dough on top of the mixture.
Bake at 375 for 20-25 min.

Pumpkin Dip

2009-09-24T19:46:00.000-06:00

2 8oz cream cheese softened
1 lb powdered sugar sifted
2 cups pumpkin
2 tsp (+) cinnamon
1/2 tsp ground cloves (+)
Dash of Nutmeg (optional)

Use an electric mixer and cream together.
Serve with Ginger cookies, apples or anything you would like.

Simple Chocolate Mousse Cheesecake

2009-09-24T19:24:00.000-06:00

1 package (8 ounces) cream cheese, softened
1/3 cup sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 box (2.8 oz) Dark Chocolate Mousse Mix
1/3 cup milk
1 (6 ounces) prepared graham cracker crust
Whipped Cream
Fresh Fruit

BEAT cream cheese and sour cream in large mixer bowl until smooth. Add sugar and vanilla extract; beat until smooth.

BEAT mousse mix and milk in small mixer bowl on medium speed for 2 minutes, or until lighter in color and smooth. Fold into cream cheese mixture; spoon into crust.

REFRIGERATE for 4 hours or until firm. To serve, garnish with whipped cream and fruit.

Slow-Cooker Beef and Bean Burritos

2009-09-24T19:12:00.000-06:00

1-2 lb London Broil
1 (1.2.25 oz) pkg Taco seasoning mix
Cooking spray
1 cup Chopped onion
1 tbsp White vinegar
1 (4.5 oz) can Chopped green chiles
1 (16 oz) can Fat-free refried beans
12 (8 in) fat-free Flour Tortillas
1 1/2 cups (6 oz) Shredded Monterey Jack Cheese
1 1/2 cups Chopped plum tomato
3/4 cup Fat-free sour cream

Preparation

Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in electric slow cooker coated with cooking spray; add onion, vinegar and green chiles. Cover with lid; cook on low-heat setting for 9 hrs. Remove meat from slow cooker, reserving cooking liquid; shred meat with 2 forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tbsp beans down middle of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tbsp cheese, 2 tbsp tomato, and 1 tbsp sour cream; roll up.

Nutrient Information

Calories:350
Total Fat:11.8g
Saturated Fat:6.1g
Polyunsaturated Fat:0.5g
Carbohydrates:31.3g
Protein:24g
Calcium:175mg
Sodium:839mg
Iron:4mg
Fiber:3.3mg

2009-06-13T02:18:00.000-06:00

My friend Melissa Sant and I made this cake for her daugher Aubry's birthday.

Chicken Pot Pie

2009-05-15T08:00:00.000-06:00

1 can cream of Potato Soup
2 cups Veg-All (drained)
1/2 cup milk
1/4 tsp. Thyme
Dash of Pepper
Add 1 cup cooked and shredded chicken
2 frozen pie crusts (thawed) or you can make your own crusts

Mix filling and put in pie crust, take other crust and place on top of the crust and mix. Bake at what ever temperature and amount of time your crust calls for.

Pie Crust (this is for one a 2 pie crust)

1 cup Flour
1/2 cup Crisco
1/4 tsp. salt
1/4 cup water

mix together with a fork. you may need to add a little more flour. Knead the dough and roll out and place in pie dish.

Easy Lasagna

2009-03-19T09:47:00.000-06:00

2 small pkgs. frozen large cheese filled ravioli
1pkg. frozen spinach
1 cup cooked ground beef (optional)
1 Jar spaghetti Sauce
Cheese

In baking dish, layer spaghetti sauce, ravioli, spinach, beef and cheese until baking dish is full. Then layer with grated cheese. Bake uncovered in oven at 350 degrees until bubbly.

Molten Chocolate Surprise

2009-03-01T22:15:00.000-07:00

Prep time: 15min
Total Time: 28min
Makes: 1 doz. or 12 servings, one cake each

What you will need:

4 squares BAKER'S semi-sweet chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Cookies
1/2 cup thawed COOL WHIP Whipped Topping

Heat oven to 425. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.

Line 12 (2-1/2 inch) muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.

Bake 8min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve with whipped topping.

Shreaded Beef with Mushroom Sauce

2009-02-26T13:14:00.001-07:00

Cook your roast the way you like it saving the drippings.
Shred your roast and put it in a Crock pot. Mix cream of mushroom soup(for an average size roast I add about a full 26oz can of soup) and some of the drippings until the consistency that you like. Let this cook in the crock pot on low for a couple of hours and serve over rice.

Cheese and Ranch Biscuts

2009-02-26T12:25:00.000-07:00

Mix all together:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
3/4 cup milk (buttermilk also works)
grated cheese (as much as you would like)
dry ranch dressing mix (about 1/2 a package)

Bake at 450 for about 7-10 min or until golden brown.

Banana Bread

2009-02-26T12:17:00.000-07:00

Cream together:
1/2 cup shortening
1 cup sugar
2 eggs

ADD:
4 tablespoons milk
1 2/3 cup flour
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Make sure all of this is well mixed and then you can add 1/2 cup chopped nuts if you would like and 3 Large banana's. Put in well-greased and floured pans. Bake at 350 for about an hour.

Nana's Chocolate Chip Cookies

2009-02-26T11:07:00.000-07:00

Cream together:
2 cups brown sugar
1lb butter
1 1/2 cups sugar

ADD:
3 tablespoons vanilla
3 eggs

Slowly Add:
6 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
4 cups chocolate chips

bake at 375 for about 8-12 min. let cool on pan for about 3-5 min before removing them.

(I also like not putting all the flour in and adding oatmeal about 1 1/2-2 cups of oatmeal. I just keep about 1/4-1/2 cups of the flour out when adding the oatmeal)

Quick Chocolate Mousse

2009-02-19T12:55:00.000-07:00

1(14oz) can Sweetened Condensed Milk
1 cup cold water
1(4 serving size) package instant chocolate flavor pudding mix
1 cup whipping cream, whipped(I used cool whip and it tasted good)

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream or cool whip. Spoon into serving dishes; chill. Garnish as desired store leftovers covered in refrigerator.

Beef & Asparagus Stir-fry

2009-02-18T12:54:00.000-07:00

1 1/2 pounds asparagus
8oz spaghetti noodles
1/2 cup light soy sauce
1 1/2 teaspoon ground ginger
2 teaspoon cornstarch
4 teaspoons vinegar
1 1/2 teaspoon sugar
2 cloves garlic, minced
3/4 pound top round steak, thinly sliced
1 Tablespoon oil
1 small tomato, seeded & diced

In medium bowl mix soy sauce, ginger, cornstarch,vinegar, sugar, garlic and 1/2 cup water. Add beef, tossing to coat well. Set aside.

Cut asparagus into 2 inch long pieces. In a 12 inch skillet over high heat. Add oil and cook asparagus, stirring frequently, until tender-crisp. Add beef and sory sauce mixture and cook over high heat, stirring constantly, until beef just looses its pink color and sauce boils and thickens slightly.

To serve spoon meat mixture over spaghetti noodles and sprinkle with diced tomato.

Buttercream Frosting

2009-02-12T14:29:00.000-07:00

6 tablespoons butter, softened
Cocoa powder, see below
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

For light chocolate frosting use 1/3 cup cocoa powder. For medium chocolate frosting use 1/2 cup cocoa powder for dark chocolate frosting use 3/4 cup cocoa powder.
In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk. Beat to spreading consistency adding more milk if needed. Blend in vanilla.
This makes about 3 1/4 cups. You will need to double it or triple it for the 3 layer cake.

Chocolate Buttermilk Cake

2009-02-12T14:16:00.000-07:00

4 sqrs Baking Chocolate
1 cup Butter (softened)
2 1/4 cups Granulated sugar
1 1/2 cups Buttermilk or sour milk
3 cups Sifted cake flour (I used regular flour)
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
5 Large Eggs, Separated
1 tsp Vanilla

Melt the baking chocolate over simmering water, and add to the butter and sugar creamed together well. Add Buttermilk and flour which has been sifted with the baking soda, baking powder, and salt, alternately, then add the well-beaten egg yolks, and the egg whites, stiffly whipped, and lastly the vanilla. Pour into prepared cake pans (Three 9 inch round pans) that have been greased and floured. Bake at 350 for about 30-35min

Alec's Chocolate Butterscotch Cookies

2009-02-12T14:11:00.000-07:00

1 cake mix (I like dark chocolate or german chocolate)
2 eggs
1/2 cup oil
Lots of Butterscotch chips

Mix all together and bake at 375 for 7-10min.

They are really good.

2008-12-10T22:37:00.000-07:00

I made the chicken and spinach salad for some friends the other night. I made the chicken mixture that morning and put it in the fridge and I also candied the walnuts that morning. So when I came home from church I put the crackers on top of the chicken and baked it.and put the salad together. It was a really fast and easy meal.

Spinach Cranberry Salad

2008-12-10T21:36:00.000-07:00

Fresh baby spinach
Dried cranberries
Chopped walnuts (I candied them)
Finely shredded Romano cheese

Dressing:
Raspberry Walnut vinaigrette
Bernstein's Italian dressing
I mix equal amounts of both dressings together and mix in blender.

Combine all ingredients and serve with with dressing. You can put the dressing on salad before you serve it or you can leave it on the side.

Candied Walnuts

Ingredients

1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt

Method

1 Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.

2 Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.

3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or with wax paper or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.

Makes 1 1/2 cups.

Poppy Seed Chicken

2008-12-10T21:25:00.000-07:00

Shredded Chicken
Cream of Chicken Soup
Sour Cream
Poppy Seeds
Butter
Ritz crackers

You cook and shred your chicken. You add enough cream of chicken soup and sour cream to make it the consistency that you would like. Add poppy seeds and place in pan to bake. You take 1/4 cup of melted butter to every sleeve of Ritz crackers. You need to crush the crackers and mix them with the melted butter. Place cracker mixture on top of chicken and bake. It usually takes about 20-30 min to cook.
HINT: I also sometimes add shredded swiss cheese in the chicken mixture.

Rocky Road Fudge

2008-12-04T12:26:00.000-07:00

2 cups chocolate chips
1 can Sweetened Condensed Milk
1 tsp vanilla
3 cups Miniature Marshmallows
1 1/2 cups coarsely chopped walnuts

Line 13x9 inch baking pan with foil; grease lightly.
Microwave chocolate chips and sweetened condensed milk in large, microwave-safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10-to 20- seconds intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts.
Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

Cottage Cheese Dip

2008-12-01T14:46:00.000-07:00

16 ounces (1 pint) cottage cheese
8 ounces (1 cup) sour cream
2 cups mayonnaise
1 package dry ranch-style dressing mix
1/2 teaspoon dry parsley
1/4 teaspoon garlic salt
Pepper, to taste

Mix all ingredients. Chill. Serve with fresh vegetables or crackers.

Chocolate Souffle

2008-12-01T14:12:00.000-07:00

To serve four, use 5 teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.

Cooking spray
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpse flour
1 1/2 tablespoons Dutch process cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

1. Preheat oven to 350
2. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 1/4 teaspoon granulated surgar.
3. Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
4. Place egg white in medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks from (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set. Sprinkle each souffle with 1/2 teaspoon powdered sugar. Serve immediately.
Yield: 2 servings (serving size: 1 souffle).

Food for Thought

White Chocolate Mousse

To Die For Blueberry Muffins

Prep Time: 15 Min

Cook Time: 25 Min

Ready In: 40 Min

Servings (Help)

Ingredients

Directions

Nutritional Information

Real Hummus

Souffle Cornbread

Downeast Maine Pumpkin Bread

113 Calorie Brownies

Ingredients

Directions

Nutrition Information

Gluten-Free Brownies

Fettuccine with Peas, Asparagus, and Pancetta

Homemade Oreo Cookies

Lemon Blossoms

Glaze:

Directions

Peanut Butter Fingers

Spinach Salad with Poppyseed Dressing

Orange Rolls

Nana's Split Levels

Pumpkin Dip

Simple Chocolate Mousse Cheesecake

Slow-Cooker Beef and Bean Burritos

Chicken Pot Pie

Easy Lasagna

Molten Chocolate Surprise

Shreaded Beef with Mushroom Sauce

Cheese and Ranch Biscuts

Banana Bread

Nana's Chocolate Chip Cookies

Quick Chocolate Mousse

Beef & Asparagus Stir-fry

Buttercream Frosting

Chocolate Buttermilk Cake

Alec's Chocolate Butterscotch Cookies

Spinach Cranberry Salad

Candied Walnuts

Ingredients

Method

Poppy Seed Chicken

Rocky Road Fudge

Cottage Cheese Dip

Chocolate Souffle

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min