| Posted: Mon Jun 29th, 2009 08:30 pm |
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1st Post |
CountryMom05
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Revel Bars
1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla
Directions
1. Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
2. In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.
3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
4, Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.
Make-Ahead Tip: Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.
Makes about 75 bars.
Source: Better Homes & Gardens
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| Posted: Mon Jun 29th, 2009 08:32 pm |
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2nd Post |
CountryMom05
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Bleu Cheese Mini Corndogs
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. dry mustard
1/4 tsp. salt
1 Tbsp. shortening
3/4 cup milk
1/4 cup blue cheese
1 egg
3 slices bacon, crisp-cooked and finely crumbled or chopped
Oil for deep fat frying
6 jumbo beef franks, cut in half crosswise
12 6-inch wooden skewers
Honey mustard or mustard
Blue Cheese Dip (optional)
Fresh Italian (flat-leaf) parsley (optional)
Directions
1. In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with bacon; mix well. (Batter will be thick.)
2. Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).
3. Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley. Makes 12 appetizer corn dogs.
Blue Cheese Dip: In medium bowl combine 2/3 cup mayonnaise, 1/4 cup dairy sour cream, 2 ounces crumbled blue cheese, 1 teaspoon Worcestershire sauce, and 1/8 teaspoon ground black pepper. Cover and chill until ready to serve.
Make-Ahead:Make these fresh. Skewer hot dogs ahead of time, cover and refrigerate. Once fried, corn dogs can be kept warm in a 200 degree F oven up to 30 minutes.
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| Posted: Mon Jun 29th, 2009 08:37 pm |
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3rd Post |
CountryMom05
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Nutter Butter Frozen Pie
24 NUTTER BUTTER Peanut Butter Sandwich Cookies
5 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Crush cookies in resealable plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spoon into crust.
Freeze 4 hours or overnight until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whipped topping.
Yield: 12 servings
Source: Kraft.com
Last edited on Mon Jun 29th, 2009 08:38 pm by CountryMom05
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| Posted: Mon Jun 29th, 2009 08:40 pm |
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4th Post |
CountryMom05
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Red,White, & Blue Potato Salad
Ingredients
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3 bunches green onions, divided
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1 cup non-fat plain yogurt
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1/2 cup light mayonnaise
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1/4 cup champagne vinegar or white wine
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1 tablespoon Dijon mustard
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2 teaspoons sugar
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1 teaspoon salt
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3/4 teaspoon coarse ground black pepper
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1 1/4 pounds blue potatoes, unpeeled
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1 1/4 pounds small new red potatoes, unpeeled
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1 1/4 pounds small white potatoes, unpeeled
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1 cup feta cheese, crumbled
Directions
Make dressing ahead of time and allow to chill. Whisk together onions, yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Cover and refrigerate.
Place potatoes into a large kettle. Fill kettle with water to cover potatoes. Add 1 teaspoon salt to kettle and bring to a boil. Cook potatoes until just tender, approximately 15 minutes. Drain.
Peel skins from blue potatoes only. Allow all potatoes to cool and cut into bite size pieces.
Arrange all red potatoes at one end of the salad dish, white potatoes in the center, and blue potatoes on the opposite end of serving dish. Toss dressing over potatoes carefully. Garnish with feta cheese.
Cover and chill 2 to 3 hours before serving.
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| Posted: Mon Jun 29th, 2009 08:42 pm |
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5th Post |
| Posted: Mon Jun 29th, 2009 08:49 pm |
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6th Post |
CountryMom05
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Watermelon Cake
Ingredients:
- 1 (2-layer package) white cake mix
- 1 small package mixed fruit gelatin powder
- 1-1/3 cups seedless watermelon cut from the center and cubed into 1-inch blocks
- 3 egg whites
- 1 Tbsp vegetable oil
- 1 cup miniature chocolate chips, optional
Frosting:
1/4 cup watermelon juice
1/2 cup butter, at room temperature
2 cups powdered sugar
2 (3-ounce) packages cream cheese, at room temperature
2 to 3 drops red food coloring, optional
1/8 cup miniature chocolate chips, optional
Preparation:
Preheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).
In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.
In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using.
Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.
For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Add food coloring to achieve a rosy watermelon color. Frost cooled cake. Place chocolate chips sporadically around the cake to simulate seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.
Yield: about 12 servings
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| Posted: Mon Jun 29th, 2009 08:53 pm |
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7th Post |
CountryMom05
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Apple-Stuffed Chicken Breasts
1 pound skinless boneless chicken breast halves (4
breasts)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium tart cooking apples -- peeled and cut into thin slices
1 cup apple cider
1 tablespoon cornstarch
Heat coals or gas grill. Place chicken breast halves between 2 pieces of
waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.
Coat apple slices with sugar mixture. Divide apple slices among chicken
breast halves. Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,
turning once, until juice is no longer pink when centers of thickest
pieces are cut. Remove toothpicks.
Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,
stirring constantly, until thickened and bubbly. Spoon over chicken.
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| Posted: Mon Jun 29th, 2009 08:56 pm |
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8th Post |
CountryMom05
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Brunswick Stew Recipe
3 to 3-1/2 pounds stewing chicken (cut into 8-10 pieces)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons bacon fat
1 medium yellow onion, diced
2 green onions, diced
3 cups small potatoes, diced
3 large tomatoes, peeled and diced
1-1/2 cups Lima or butter beans, fresh or frozen
1 cup corn kernels, fresh or frozen
1/2 cup okra, diced
1/2 cup sherry
2 tablespoons Worcestershire sauce
2 tablespoons butter
This stew recipe calls for chicken but you could easily substitute beef or pork if you desire to do so.
Cut chicken into serving portions and clean chicken by removing fat then rinsing under cold running water. Pat chicken pieces dry with paper towels.
Place prepared and cleaned chicken in large boiling pot. Cover chicken with water, add salt and pepper and then stir. Bring water to boil, cover with lid, reduce heat to simmer and cook until chicken is tender about 2 hours. Throughout cooking remove any foam that develops. Drain, reserving chicken broth. Remove skin and de-bone chicken when it has cooled enough to touch. Finely chop chicken into small pieces and set aside.
Clean out your pot then brown your yellow and green onions in bacon fat. Return the chopped chicken and broth to the pot.
Next add the remaining ingredients consisting of potatoes, tomatoes, lima beans, corn, okra, sherry and Worcestershire sauce to the pot. Cover pot with lid and simmer over low heat, stirring frequently for about an hour. Finally, add butter, stir and serve hot.
Down south we like to serve our stew as a side item alongside barbecue, baked beans, potato salad, coleslaw, corn bread and sweet iced tea.
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| Posted: Mon Jun 29th, 2009 09:01 pm |
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9th Post |
CountryMom05
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Chicken in a Basket
Chickens, all-purpose flour, salt, paprika, pepper, cooking oil and water (all to party size and taste)
Set out a Dutch oven or a large, heavy skillet with cover. Put oil (at least 1/2 in. depth) and set to medium heat. Cut chickens into serving size pieces. Rinse and pat dry with absorbent paper. Mix flour, salt, paprika, and pepper together. Put other seasonings if you like. Coat the mixture on the chicken. When the skillet is ready, place the chicken (skin side down) carefully in the oil. Turn pieces as necessary. When chicken is evenly brown reduce heat and add a little water (few tablespoon). Cover skillet. Cook for 25-40 minutes. Check if it's well- cooked by piercing with fork. Uncover the last 10 minutes.
Now serve in baskets lined with paper or cloth napkins.
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| Posted: Mon Jun 29th, 2009 09:01 pm |
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10th Post |
CountryMom05
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Celebration Day Beans
1 1/2 qts. water
2 1/3 cups pea beans
1/4 lb. salt pork
2 teaspoon salt
2 1/2 cups reserved bean liquid
1/3 cup brown sugar
1/4 cup molasses
1 tablespoon vinegar
2 teaspoons onion juice
3/4 teaspoon dry mustard
Grease a 2-qt. casserole pan with tight-fitting cover. Heat water in a large saucepan. Meanwhile, wash thoroughly, sort and discard imperfect beans. Add beans gradually to water so boiling won't stop. Simmer for 2 minutes, and remove saucepan from heat. Set beans aside to soak for an hour. Remove rind and cut salt pork into narrow strips. Add the strips to beans with salt. Return saucepan to heat and simmer for 45 minutes. Stir once a while. Drain beans. Reserve liquid. Then turn beans and pork strips into casserole. Set aside while making sauce. Sauce: Combine bean liquid, brown sugar, molasses, vinegar, onion juice, and dry mustard in the saucepan. Bring to boil. Pour sauce over beans. Cover and bake at 300F about 2 1/2 hours. If necessary, add more liquid to just cover beans during baking. Remove cover and bake 1/2 hour longer to brown pork and beans.
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| Posted: Mon Jun 29th, 2009 09:03 pm |
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11th Post |
CountryMom05
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4th of July Pork Chops
thick pork chops
brown sugar
lemon juice
bottled chili sauce
Combine sugar, juice and sauce (portions to taste).
Place chops in pan, top with sauce and bake 350 degrees 1 hour. Less if chops are thin.
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| Posted: Mon Jun 29th, 2009 09:05 pm |
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12th Post |
CountryMom05
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4th of July Punch
1/2 c. ReaLemon juice
1 c. pineapple juice
1 c. orange juice
1 pkg. orange Kool-Aid
1 pkg. cherry Kool-Aid
2 1/2 c. sugar
Mix ingredients in 1 gallon container and finish filling with water.
Chill or serve over ice.
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| Posted: Tue Jun 30th, 2009 11:13 pm |
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13th Post |
Waterhead
What, me worry?
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My favorite: visit friends who know how to cook!!!! woo hoo!!!
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