Debbie's Family Recipe Book

Peanut butter triffle

2012-01-29T22:11:00.000-05:00

1 fudge brownie mix (13-inch x 9-inch pan size) 1 package (10 ounces) peanut butter chips 2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoons vanilla extract 3 cartons (8 ounces each) frozen whipped topping, thawed Directions Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each). www.tasteofhome.com

Baked mostaccioli

2012-01-28T22:10:00.002-05:00

8 ounces uncooked mostaccioli 1-1/2 pounds ground beef 1/2 cup chopped onion 1 garlic clove, minced 1 can (28 ounces) diced tomatoes 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 1 can (4 ounces) sliced mushrooms 1/2 cup water 1 to 1-1/4 teaspoons salt 1 teaspoon sugar 1 teaspoon dried basil 1/8 teaspoon pepper 1 bay leaf 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese Directions Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. x 9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. Cover and bake at 350 ° for 30-35 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings. www.tasteofhome.com

Slow cooker pumpkin apple dessert

2011-11-21T19:24:00.000-05:00

1 can (21 ounces) apple pie filling 2cups Gold Medal® all-purpose flour 1 1/4cups packed brown sugar 1 cup canned pumpkin (not pumpkin pie mix) 3/4 cup fat-free cholesterol-free egg product 1/3 cup vegetable oil 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda Ice cream, if desired 1 Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly. 2 Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. 3 Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. www.bettycrocker.com

Coconut Layer Cake

2011-11-20T08:33:00.000-05:00

Cake 2 1/2 c all purpose flour 1 t bakig soda 1/2 t baking powder 1/2 t salt 2 sticks butter 2 c sugar 4 large eggs 1 c coconut milk 1 t coconut extract Frosting 4 sticks butter 8 c confectioners' sugar 1 T coconut extract 1 t vanilla extract 2 2/3 c sweetened flaked coconut (1 7 oz bag) 1) Make cake: Place a rack in the center of oven preheat oven to 350. Grease and flour 2 9 inch round cake pans 2) In a bowl whisk flour, baking soda, baking powder and salt. Using a electric mixer on medium high speed beat butter and sugar until light about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixtures. Beat in coconut milk and extract then beat in remaining flour mixtures until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean about 30 minutes. lets cakes cook in pans on wire racks for 10 minutes. Turn out onto racks to cool completely. 3) make frosting: Using an electric mixer on medium high speed. Beat butter until light 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 min. 4) Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 3 minutes before serving. All you magazine December 2011

Mixed green salad with oranges

2011-11-19T08:25:00.000-05:00

Dressing 2 T finely chopped shallot 2 T white wine vinegar 2 T orange juice 1 t Dijon mustard 1/2 t sugar 1/2 c extra virgin olive oil salt and pepper Salad 1 head romaine lettuce, torn into small pieces 1 head red leaf lettuce torn into small pieces 1 head boston lettuce, torn into small pieces 3 oranges, peeled, white pith removed, fruit segmented 4 oz soft goat cheese, crumbled 1) Make dressing in a bowl, combine shallot, vinegar, juice, mustard and sugar. slowly drizzle in oil, whisking constantly. Season with slat and pepper. 2) Make a salad. Mix lettuces in a large bowl. Add orange segments. Toss with dressing, crumble goat cheese on top and serve.

Horse-radish mashed potatoes

2011-11-18T08:20:00.000-05:00

4 lb baking potatoes (aobut 8 large) peeled and cut into 1 inch pieces salt and pepper 1 1/3 c half and half 98 T butter cut into pieces 1/2 c prepared horseradish, drained. 1) In a large pot, cover potatoes by a least 1 inch with cold salted water. Bring to a boil, uncovered on high heat, Cook over medium high heat until tender when pierced with a knife about 25 minutes. In a small pan over medium low heat, warm half and half, butter and horseradish, stirring occasionally, until butter melts and bubbles begin to form around edge of pan. 2) Drain potatoes, return to pot and mash well. Pour in horseradish mixture and stir well. Season with salt and pepper and serve. All you magazine December 2011

Honey Cloverleaf Rolls

2011-11-17T08:09:00.000-05:00

1 c whole milk 3 T unsalted butter 4 T honey 1 1/2 c whole wheat flour 1 1/2 c bread flour 1 1/4 oz package rapid rise yeast 1/2 t salt 1 large egg beaten with 1 T water 1/2 t each poppy seeds, sesame seeds, caraway seeds, mixed, optional 1) In a small pan over low heat, warm milk, butter, and honey until butter has melted and an instant-read thermometer reads 110. In a large bowl, whisk together whole-wheat flour, 1 c bread flour, yeast, and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flours as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes. 2) Mist a 12 c muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes. 3) Preheat oven to 425. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from and serve. All You magazine December 2011 Kitchen tips Bake ahead. You can make the rolls the day before. Store in an airtight container at room temperature. Wrap in foil and reheat in a 350 oven for 15 minutes before serving Stick to one see You can use one type of seed instead of mixing them Swap flours. The whole-wheat flour gives the roles a nutty flavor, a hearty texture and added fiber and other nutrients, but you can substitute all purpose flour if that suits your family's tastes. Use the same amount. butter it up. Soften a stick of unsalted butter, mix it with a few teaspoons of honey, spread in 2 ramekins, cover and chill. Serve with the rolls for an extra treat.

Beef roast w Red wine gravy

2011-11-16T07:57:00.000-05:00

5 lb boneless sirloin roast tied 4 large cloves garlic, thinly sliced 2 T chopped fresh thyme 2 t dry mustard 2 t onion powder 1 t salt 1 t pepper 1 T plus 1 t olive oil 1 large onion, peeled, cut into 8 wedges 4 large sprigs thyme Gravy 3 T olive oil 3 T all purpose flour 1 1/2 c low sodium beef broth salt and pepper 1) Make roast, using a small sharp knife make slits all over beef roast and insert a piece of garlic deeply into each slit so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight. 2) Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325 and roast until a meat thermometer inserted in thickest part of roast registers 125 for medium rare, about 1 hours, or 135 for medium about 1 hour 15 minutes. Check once or twice during roasting time, if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130 for medium rare or 140 for medium 3) Make gravy; remove rack from roasting pan. Add 3 T oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking until brown, 2 to 3 minutes. Pour in broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine mesh sleeve into a serving dish and season with salt and pepper. 4) Remove strings from roast, slice meat and serve with gravy. All you magazine December 2011

Butternut Squash apple soup

2011-11-15T07:49:00.000-05:00

2 butternut squash, halved lengthwise seeds removed (about 3 1/2 lb total) slat and pepper 2 T unsalted butter 1 large onion chopped 2 granny smith apples 3 cloves garlic, chopped 2 t pumpkin pie spice 6 c low sodium chicken broth 6 T reduced fat sour cream 1) Preheat oven to 375, line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins. 2) In a large pot, melt butter over medium heat,. Add onion, sprinkle with salt and cook, stirring until soft, about 8 minutes. D not allow onions to brown. Peel, core, and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes. 3) Working in bathes, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm. 4) Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately. All you magazine December 2011

Salmon and Dill spread

2011-11-14T07:42:00.000-05:00

1 14.75 oz can red salmon, drained, skin and bones removed 8 oz reduced fat cream cheese at room temperature 1 1/2 T lemon juice 1 t finely grated lemon zest 2 oz smoked salmon, chopped (about 1/2 cup) 2 T chopped fresh dill salt and pepper 3 heads endive 1) In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down side of work bowl a few times. Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper. 2) Transfer mixture to a bowl, cover and chill for at least 2 hours or up to 2 days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping T spread onto wide end of each leaf. Serve right away or cover and chill for up to 6 hours. Garnish with dill sprigs if desired. Optional Instead of spooning onto the endive, serve it in a bowl with assorted crudites and crackers. Add another layer Toss a tablespoon or two of beet horseradish into the food processor when you add the canned salmon. It lends the spread a brighter pink hue and adds depth to the flavor. Try it in the morning This spread is also delicious when slathered on bagels. If you're having guest for brunch make it the night before, transfer to a bowl, cover and chill. Serve in the morning with toasted bagels, sliced red onion, sliced tomatoes and capers. All you magazine December 2011

Cheddar herb twists

2011-11-13T07:34:00.000-05:00

2 c finely shredded sharp cheddar 1 t dried or 1 T finely chopped fresh thyme 1 t dried or 1 T finely chopped fresh sage 1/2 t dried or 1 1/2 t finely chopped fresh oregano 1/4 t cayenne salt 1 17.3 oz box frozen puff pastry 2 sheets thawed 1) Line 2 large baking sheets with parchment. In a bowl, combine cheese, herbs and cayenne. Season with salt. 2) On a lightly floured surface, roll out a sheet of pastry to 16 by 9 1/2 inch rectangle. with the short side facing you, spread half of cheese mixture over bottom half of pastry sheet. Fold top half of pastry toward you over bottom half, enclosing cheese mixture (into 8 by 9 1/2 inch rectangle) Press pastry down to help dough layers adhere and force out air pockets. Roll pastry into a 8 by 16 inch rectangle. Transfer to baking sheet; chill for 20 minutes. Repeat with remaining pastry sheet and cheese mixture. Refrigerate for 20 minutes. Preheat oven to 425. 3) Remove 1 pastry sheet from refrigerator and place on a lightly floured cutting board. Place a fresh sheet of parchment on the baking sheet. With a sharp knife, trim uneven edges from pastry, then cut pastry into 32 1/2 by 8 inch strips. Holding 1 end in each hand twist each strip 3 or 4 times and place 1 inch apart on lined baking sheet, pressing ends down. (You'll fit 10 to 12 twists on each sheet) 4) Bake twists for 12 to 14 minutes, until golden brown. Transfer twists to wire racks to cool. Repeat with remaining pastry. Serve at room temperature. All you magazine December 2011

Chocolate Mint Sandwich Cookies

2011-11-12T07:04:00.001-05:00

Cookies 1 C all purpose flour 6 T unsweetened cocoa 1/2 t baking soda 1/2 t salt 10 T (1 1/4 sticks) unsalted butter at room temperature 1 C sugar 1 large egg 1 T Vanilla extract Filling: 10 t (1 1/4 STICKS) unsalted butter at room temperature 1/2 C confectioners' sugar Pinch of salt 1 1/2 C marshmallow fluff 1/4 t peppermint extract Red and green food coloring 1) Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined. 2) Divided dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day or freeze for up to 1 month. 3) Preheat oven to 350. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4 inch thick rounds (36 slices per log) Place on baking sheets 2 inches apart. Bake until cookies are dry on top about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough. 4) Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling. All you magazine December 16, 2011

Gingerbread Cookies

2011-11-11T07:19:00.000-05:00

3 c all purpose flour 1 t baking soda 2 T ground ginger 1 t cinnamon 1/4 t ground cloves 1/4 t allspice 1/4 t salt 8 T (1 stick) unsalted butter at room temperature 1/4 c vegetable shortening at room temperature 1/2 c packed light brown sugar 2/3 c molasses 1 large egg 1) Wish together flour, baking soda, spices, and salt in a large bowl using an electric mixer on medium high speed cream butter and shortening. Add sugar and beat until fluffy about 3 minutes. Beat in molasses and egg. Scrape sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form to 2 disks, wrap in plastic wrap and refrigerate for 4 hours or overnight. 2) Preheat oven to 350. Line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Cut out cookies with a 3 inch cutter and place 1 inch apart on baking sheet. Gather scraps and re-roll to form more cookies. Repeat with remaining dough. #) Bake cookies for 10 to 12 minutes switching sheets top to bottom and front to back halfway through. Let cool for 5 minutes on baking sheets on wire racks. Transfer cookies to racks to cool. Repeat with remaining cookies.

Pumpkin Dump Cake

2011-10-29T21:07:00.001-04:00

1 30 ounce can of pumkin pie mix 1 1/2 cup granulated sugar 3 teaspoons ground cinnamon 1 tsp salt 3 large eggs 1 12 ounce can of evaporated milk 1 box yellow cake mix 1 cup chopped pecans 3/4 cup melted butter Preheat oven to 350 degrees. Mix first 6 ingredients until smooth and pour into a greased 9 x 13 pan. Sprinkle cake mix over pumpkin batter and then cover with the chopped pecans. Drizzle melted butter over top and bake for 45-50 minutes. Refrigerate until completely cold and serve with French Vanilla Cool Whip or serve warm with French Vanilla ice cream! www.q99fm.com

Pumpkin muffins

2011-10-28T10:48:00.000-04:00

2 cups pecan halves and pieces 1/2 cup butter, melted 1/2 cup firmly packed light brown sugar 2 tablespoons light corn syrup 3 1/2 cups all-purpose flour 3 cups granulated sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt 1 (15-oz.) can pumpkin 1 cup canola oil 4 large eggs Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans. 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened. 4. Spoon batter into prepared muffin pans, filling three-fourths full. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes. TRY THIS TWIST! Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

Grandgirl's Fresh Apple Cake from Georgia

2011-10-27T14:52:00.000-04:00

Cake: Butter, for greasing pan 2 cups sugar 3 eggs 1 1/2 cups vegetable oil 1/4 cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 3 cups peeled and finely chopped apples 1 cup shredded coconut 1 cup chopped pecans Sauce: 1/2 cup (1 stick) butter 1 cup sugar 1/2 cup buttermilk 1/2 teaspoon baking soda Directions Preheat the oven to 325 degrees F. Generously grease a tube pan. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely. http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe/index.html

Paula Deen's slow cooker Apple Onion soup

2011-10-27T11:37:00.002-04:00

A sweet alternative to French Onion Soup. Let it cook while you work! Servings: 6 Prep Time: 15 min Cook Time: 8 hrs Difficulty: Easy Ingredients Add to grocery list 1/2 cup butter 4 large sweet onions,thinly sliced 3 apples peeled and diced 2 cloves garlic, minced 2 tablespoons all purpose flour 5 cups beef stock 1 cup apple juice 1/4 cup white wine 1 tablespoon Worcestershire sauce 1 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/2 teaspoon black pepper, freshly ground For Cinnamon Cheese Toast Top: 6 slices of french bread, cut 1/2-3/4 inch thick 1 teaspoon ground cinnamon 1 1/2 cups Swiss Cheese or Gruyere Cheese, shredded Directions In a slow cooker on high, combine butter, onions, apples and garlic. Cover and cook on HIGH for 45-60 minutes or until the onions begin to brown around the edges. Sprinkle the mixture with flour and stir to coat. Add beef stock, apple juice, white wine,Worcestershire, brown sugar,thyme salt and pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until onions are tender and soup is hot. To Serve: Ladle soup into ovenproof crocks. Top with one slice of french bread per crock. Sprinkle cinnamon over each bread slice and cover with 1/4 cup cheese on each. Place under a preheated broiler element for about 2 minutes or until browned. Make sure to keep your eye on the soup so as not to let it burn under the broiler. www.pauladeen.com

Stuffed Twice baked sweet potatoes

2011-10-26T14:45:00.000-04:00

4 sweet potatoes 8-10 oz each 4 strips bacon 3/4 cup sour cream 1/4 cup sun dried tomatoes packed in oil drained and patted dry 2 scallions, white and light green parts chopped 1/2 t salt 6 oz shredded cheese Pierce potatoes all over with fork and place in a shallow microwave safe baking dish Microwave on high 10 minute Set aside to cool 10 minutes In a skillet over medium high heat cook bacon until crisp about 8 min Drain and cool, crumble Preheat oven to 400 Halve potatoes lengthwise Scoop out flesh into a large bowl leaving the shells of about 1/4 inch thickness Place sheels cut sides up on a baking sheet Bake until crisp about 5 minutes Stir bacon, sour cream, tomatoes, scallions, salt and alf of cheese into bowl with ptoto flesh. Spoon filling into shells, sprinkle with remaining cheese and return to over Bake until cheese is bubbling about 10 min

Pillsbury Chicken Cordon Bleu

2011-10-26T12:53:00.002-04:00

What a combo! Ham, chicken and cheese are layered with spicy mustard, all in a Crescent crust. Dinner's ready in just 30 minutes. Prep Time: 10 Min Total Time: 30 Min Makes: 8 servings INGREDIENTS: 2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 2tablespoons Dijon mustard 4oz sliced chicken 4oz sliced ham 4slices (1 oz each) Swiss cheese. DIRECTIONS: Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 tablespoon of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese. Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal. Bake at 375°F 15 to 20 minutes. .

Rigatoni in creamy tomato sauce

2011-10-25T14:42:00.000-04:00

2 T butter 3 oz pepperoni finely chopped 1 small onion finely chopped 2 cloves garlic finely chopped 1 28 oz crushed tomoatoes 1 T sugar 1/4 cup heavy cream Salt 1 lb rigatoni 1/4 cup basil leaves Melt butter in a medium saucepan over medium heat. Add pepperoni and onion and cook 3-5 min Add garlic and saute until fragrant 1 min Stir in tomatoes and sugar bring to a boil, reduce heat and simmer until slightly thickend 15-20 minutes Stir in heavy cream, season with salt While sauce is cooking bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 min or as label directs. Combine with salce and basil and serve

Wayne's Award Winning Maryland Crab soup

2011-10-25T11:22:00.000-04:00

Parsley to taste Salt and pepper to taste 1 lb lump crabmeat, picked free of any broken shells 1 lb claw crabmeat, picked free of any broken shells 2 cup cubed red potatoes, skins on 1 cup diced cabbage 1 medium yellow onion, chopped 1 1/2 cup lima beans, fresh or frozen 1 1/2 cup green beans, fresh or frozen 1 1/2 cup corn kernels, fresh or frozen 1 1/2 cup diced celery 1 1/2 cup sliced carrots 2 tablespoon sugar 1 teaspoon Paula Deen Hot Sauce 2 bay leaves 2 tablespoon Old Bay Seasoning, or more to taste 3 cup canned diced tomatoes 1/4 cup Worcestershire sauce 2 tablespoon beef bouillon granules 6 soup crabs, or three small live crabs, cleaned and rinsed 2 tablespoon chicken bouillon granules 4 quart water Directions Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay seasoning, Worcestershire Sauce, sugar, bay leaves and salt; stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5-10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste. www.pauladeen.com

Better than almost anything cake

2011-10-20T09:47:00.000-04:00

1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. 2 Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 3 Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator www.bettycrocker.com

Chocolate cherry cola cake

2011-10-19T09:52:00.000-04:00

1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved 1 box Betty Crocker® SuperMoist® devil's food cake mix 1 cup cherry cola carbonated beverage 1/2 cup vegetable oil 3 eggs 1 container Betty Crocker® Whipped vanilla frosting 1 cup marshmallow creme 24 maraschino cherries with stems, well drained, if desired 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Chop cherries; set aside. 2 In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan. 3 Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 4 In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered. www.bettycrocker.com

Oven fried chicken

2011-10-17T14:36:00.000-04:00

8 chicken pieces salt and pepper 1 cup buttermilk 2 cloves garlic thinly sliced 2 T chopped fresh mixed herbs (parsley, thyme, rosemary, basil) 3 cups panko 1/2 t papriko 2 T canola oil Trim chicken, season with salt and pepper. Place in a shallow dish large enought to hold chicken in a single layer. Whisk buttermilk garlic and herbs Pour over chicken and set aside to marinate for 30 minutes Preheat oven to 425 Line a baking sheet with foil In a shallow bowl combine panko, paprika, 1/2 t salt and 1/4 t pepper. Dredge chicken in mixture, shake off excess Bake until golden brown about 40 to 50 minues if using drumsticks and thights

Candy Corn Bark

2011-10-17T13:52:00.005-04:00

Halloween Candy Corn Cookie Bark Source: YourHomeBasedMom 14 whole Oreos, broken up (use Halloween Oreos if you can find them) 1 1/2 cups pretzels - any shape, broken into pieces 16 ounces almond bark or white chocolate melts 1 cup candy corn brown and orange colored sprinkles Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces - it's really rich. Makes around 20-24 pieces. Store in air tight container. http://www.the-girl-who-ate-everything.com/ I'm totally digging this blog a friend Liked on facebook. Check her out for other great ideas. http://www.the-girl-who-ate-everything.com/