My Recipe Collection

Border Fajitas for 2

2007-01-22T15:37:00.000-05:00

Border Fajitas for 2

12 ounces beef skirt steak
1/4 teaspoon lemon pepper, to taste
1/8 teaspoon garlic powder, to taste
1/4 cup soy sauce
1/2 cup pineapple juice
1/4 cup crushed pineapple
3 teaspoons liquid smoke
3 tablespoons Worcestershire sauce
2 ounces tomato sauce
8 ounces beer
1/2 cup sliced onions
9 warm flour tortillas

Wrap steak in plastic wrap, pound to tenderize. Rub with lemon pepper and garlic powder. Sprinkle liberally with soy sauce. Combine pineapple juice, pineapple, liquid smoke, Worcestershire sauce, tomato sauce, and beer. Pour over steak. Cover and chill for 4-24 hours. Remove from the marinade. Cut into thin strips. Place into a stainless steel skillet. Cover with sliced onions. Cook over a mesquite fire (away from direct flame). Serve hot, with warm flour tortillas to the side.
Makes 2 Servings.

Banana Wellingtons

2007-01-15T12:07:00.001-05:00

Banana Wellingtons

For the Wellingtons:
8 to 12 sheets of phyllo dough
4 bananas (ripe, but not too ripe)
3 cups chocolate chips, semisweet or white
1 1/2 cups salted pecans, chopped
1 cup (2 sticks) butter, melted

For Topping:
Whipped cream
1 cup semisweet chocolate chips, melted

Note: Have all ingredients (except for the topping ingredients) ready
prior to removing the phyllo from the package.

Preheat oven to 400 degrees F.

Take two or three stacked sheets of phyllo dough and brush generously
with melted butter. Place one banana on the dough, sprinkle with a
handful of chocolate chips and about a 1/2 handful of pecans. Wrap
the banana, chocolate and pecans up in a triangular shape and again,
brush banana wellingtons generously with melted butter.

Place on well greased pan and bake in a 400 degree F oven for about
15-20 minutes. Check often, you do not want to burn the phyllo! The
phyllo should be a golden brown when removed.

Let cool for 5 or 10 minutes and then drizzle with melted chocolate
and put a nice dollop of whipped cream on top.

Strawberry Spritzers

2007-01-15T11:48:00.001-05:00

Strawberry Spritzers

10 oz frozen sweetened sliced strawberries, thawed
2 liters sprite, chilled
12 oz frozen pink lemonade concentrate, thawed

Place strawberries in blender. Cover and process until pureed. Pour into a
pitcher. Stir in the soda and lemonade concentrate. Serve immediately.

Eclairs

2007-01-15T11:43:00.000-05:00

Eclairs

Eclairs:
1 cup (8 oz.) hot water
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/2 cup pastry flour
5 eggs, yolks and whites beaten separately

Custard:
1 pint (2 cups) milk, boiled
2 tablespoons cornstarch
3 eggs, well beaten
3/4 cup granulated or superfine baker's sugar (caster sugar)
1 teaspoon salt, or 1 teaspoon butter

For the Eclairs:
Boil the water, salt, and butter. When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. Bake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla
frosting.

For the Custard:
Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon, vanilla, or almond.

Note: The custard filling can be substituted with a sweetened whipped cream filling, if desired.

Makes 4-5 servings.

Source: Boston Cooking School Cook Book, Mrs. D.A. Lincoln [1884] (p. 389)

Creamy Pasta Primavera

2007-01-02T15:50:00.000-05:00

Creamy Pasta Primavera

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 1-1/3 cups each

8 oz. penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 medium zucchini, cut into chunks (about 3 cups)
1-1/2 cups fresh asparagus pieces (1-inch pieces)
1 medium red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package. Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken and vegetables; cook 13 to 15 min. or until chicken is cooked through, stirring frequently.
ADD broth and Neufchatel cheese to same skillet. Cook on medium heat 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
DRAIN pasta, return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Cheesecake Cookies

2007-01-02T11:08:00.000-05:00

Cheesecake Cookies

1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cream
1 teaspoon vanilla extract

Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan. Bake at 350 degrees F for 12 to 15 minutes. Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs. Return to 350 degree F oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares. Serves 6.

Pumpkin Fudge

2006-11-29T01:48:00.001-05:00

Pumpkin Fudge

2 Tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart saucepan, heat
milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden
spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow
crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and
all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into
squares. Store in a cool, dry place.

Makes 1 9x9 inch pan

Strawberry Carrot Cake

2006-11-29T01:48:00.000-05:00

Strawberry Carrot Cake

2-1/2 cups all purpose flour
1-1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup vegetable oil
1/2 cup yogurt; low fat, plain
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped

Preheat oven to 350º. Grease and flour 12 cup Bundt cake pan. Beat all ingredients
except strawberries in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire
rack.

Strawberry Cream Cheese Glaze
2 oz. cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla
3/4 cup powdered sugar

Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until
blended. Gradually beat in powdered sugar until blended. Spoon over cake.

Pumpkin Custard

2006-11-11T09:23:00.000-05:00

Pumpkin Custard

1 (15 oz) can of pumpkin
1 8 oz lite cool whip
1/4 Teaspoon pumpkin pie spice
1 Large box sugar free vanilla instant pudding

mix pudding as directed with whisk 2 minutes. Add rest of ingredients
and fold in to pudding till all is combined.
Put in fridge till set.

Note: Could substitute full fat ingredients.

Source: Home Cookin Chapter: Diabetic Desserts

Chocolate Walnut Pie Bars

2006-11-11T09:18:00.000-05:00

Chocolate Walnut Pie Bars

CRUST
1-1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar

FILLING
3 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tbsp butter or margarine, melted
1 tsp vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1-1/2 cups coarsely chopped walnuts

FOR CRUST:
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press onto bottom of prepared baking pan. BAKE for 12 to 15 minutes or until lightly browned.

FOR FILLING:
BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in large mixer bowl. Stir in morsels and nuts; pour over hot crust. BAKE at 350°F. for 25 to 30 minutes or until set.
Cool completely in pan on wire rack.

Coconut Pecan Cream Cake

2006-11-11T09:13:00.000-05:00

Coconut Pecan Cream Cake

Cake:
1 box Duncan Hines Moist White Cake Mix
1 (3.9 ounce) package coconut cream instant pudding and pie filling
4 large egg whites, beaten to formed tips
1/2 cup water
1/3 cup vegetable oil
1 cup sour cream
2 cups chopped pecans
1 cup Fresh Frozen Coconut

Frosting:
1 1/2 cups sugar
1 tablespoon white corn syrup
1/2 teaspoon salt
1/3 cup cold water
2 egg whites
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 cup Flaked Unsweetened Coconut

Cake:

Preheat oven to 350 degrees F for metal or 325 degrees F for dark or coated pan.

Grease and lightly flour sides and bottom of pans. This batter will make 1 13"
X 9" cake or 2 9" layer cakes.

Combine cake mix and pudding; mix well. Set aside. In a separate bowl mix together,
water, oil and sour cream. Add to the dry ingredients. With an electric mixer on
low speed blend together until moistened, about 30 seconds. Beat at medium speed
for 2 minutes. Now fold in beaten egg whites, pecans and coconut until well blended.
Pour batter in pan and bake immediately.

Bake cake for 32 - 35 minutes. Because ovens vary, baking time will also vary. Cake
is done when toothpick inserted in center comes out clean. Cool in pan on wire rack
for 15 minutes. Remove from pan and cool completely before frosting.

Frosting:

Place sugar, corn syrup, salt, water and egg whites in the top of a double boiler.
Beat with a handheld electric mixer at low speed for 30 seconds. Place pan over
boiling water, making sure that boiling water does not touch the bottom of the top
pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from
heat. Add vanilla; beat 2 more minutes.

Quickly fold in pecans and coconut. Quickly frost sides and top of each cooled cake
layer that has been placed on a serving plate.

Peanut Butter Logs

2006-11-09T12:10:00.000-05:00

Peanut Butter Logs

1 package (10 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts

In a heavy saucepan, over low heat, melt chocolate chips with condensed milk. Add marshmallows, stir until blended. Remove from heat; cool 20 minutes. Divide mixture in half. Place each portion on a 20" piece of wax paper. Shape each portion into a 12" log. Roll each log in nuts. Wrap tightly. Chill 2 hours or until firm. Remove paper. Cut each log into 1/4" slices.

Earthquake Cake

2006-11-03T08:14:00.000-05:00

Earthquake Cake

1 box German chocolate cake mix
1 c. coconut
1 c. chopped pecans
1 (8 oz.) Philadelphia cream cheese
1 stick butter, melted
1 lb. confectioners' sugar

Mix coconut and pecans. Pat in greased 9 x 13 inch pan. (Spray pan with Pam.) Mix cake mix according to directions and pour over coconut and pecans. Mix melted butter with sugar and softened cream cheese. Spoon over cake. Bake at 350 degrees for 40-50 minutes. Cake will have crevices down middle like an Earthquake.

Pumpkin Dip

2006-11-03T08:13:00.000-05:00

Pumpkin Dip

1 c. pumpkin
1 c. peanut butter
1 c. brown sugar
Dash salt

Mix thoroughly and chill. Serve with graham cracker sticks, apple slices or other dippers.

Mock Apple Pie

2006-11-02T09:48:00.000-05:00

Mock Apple Pie

Pastry for two-crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1-3/4 cups crumbs)
2 cups water
2 cups sugar
2 tsp cream of tartar
2 T lemon juice
Grated rind of one lemon (optional)
2 T margarine
1/2 tsp ground cinnamon
NOTE: No apples needed – this is not an omission

Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust.
In saucepan over high heat, heat water, sugar, and cream of tartar to a boil, simmer for 15 minutes. Add lemon juice and rind; cool.
Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.
Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425 degrees for 30-35 minutes or until crust is crisp and golden. Makes 8 servings.

Bean Potato Enchiladas

2006-11-02T09:46:00.001-05:00

Bean Potato Enchiladas

2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
1/2 cup shredded Cheddar cheese

Directions
Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish with vegetable oil spray.
Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly. Makes 1 - 9x13 inch dish (8 servings).

Butter Cookies

2006-11-02T09:46:00.000-05:00

Butter Cookies

3/4 pound (3 sticks) unsalted butter, at room temp.
1 cup plus 2 tablespoons granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
3 cups plus 2 tablespoons bleached all-purpose flour
3/4 teaspoon salt

Preheat the oven to 350 degrees F. Cream the butter and sugar in the bowl of an electric mixer, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Or load dough into a cookie press, following manufacturer's directions. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. Repeat the process until all the dough is used. If desired, frost each cookie and garnish with sprinkles. Makes about 2 dozen cookies.

Peanut Noodles with Chicken and Pears

2006-11-02T09:45:00.000-05:00

Peanut Noodles with Chicken and Pears

1 pound chinese noodles
1 cup smooth peanut butter
1 cup water, at room temperature
1/4 cup white vinegar
1 tablespoon sesame oil
2 teaspoons kosher salt
1/2 precooked roasted chicken, shredded (2 cups)
1 Asian or Bosc pear, peeled and thinly sliced
5 scallions, trimmed and thinly sliced
1/3 cup roasted peanuts, roughly chopped
3 small red serrano chilies, thinly sliced (optional)

Cook the noodles according to the package instructions. Drain, rinse with cold water, then drain again. Combine the peanut butter, water, vinegar, oil, and salt to make a smooth sauce. Toss the noodles with the peanut sauce. Arrange on a platter and top with the chicken, pear, scallions, peanuts, and chilies (if using). Makes 8 servings.

Twice Baked Potatoes

2006-11-02T09:42:00.000-05:00

Twice Baked Potatoes

3 large baking potatoes, washed
1/2 cup sour cream
1/3 cup milk

Bake your potatoes either in the oven or for about 7 minutes in the microwave. Don't forget to poke holes in the potatoes with a fork or you'll have a big mess. When potatoes are done(tender inside), let them cool for about 20 minutes. Cut each potato in half lengthwise. With a knife, cut potato away from skin, being careful not to pierce the skin of the potato with the knife. Use a spoon to scoop out the rest of the potato, leaving a thin layer of potato on the skin. place scooped out potato in a small mixing bowl. Add sour cream and milk to potato. Mash well, until creamy. Then stir in any or all of the following:
1/4 cup ranch dressing
1/2 cup bacon bits
1/2 to 3/4 cup shredded cheese(cheddar, mozzarella, monteray jack)
1/4 cup chives
1/4 cup chopped onion
minced garlic

These are just a few suggestions. Use your imagination and put anything you want in your potato. Arrange potato skins on a baking sheet. Preheat oven to 400 degrees. Scoop potato mixture into skins, until over stuffed. Bake in oven for about 15 minutes or until browned on top. Makes 6 servings.

Peanut Butter Cup Cookies

2006-11-02T09:40:00.000-05:00

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Makes 40 cookies.

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy

2006-11-02T09:39:00.000-05:00

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
Grand-Prize Winner: Susan Rotter, Nolensville, TN

INGREDIENTS
4 ounces PHILADELPHIA Cream Cheese, softened
1 cup dry chicken-flavored stuffing mix
½ cup (2 ounces) finely shredded Romano cheese
½ cup chopped Vidalia onion
¼ cup minced fresh basil
4 large boned chicken breast halves with skin
4 OSCAR MAYER Ready to Serve Bacon slices
1 large egg
1 cup milk
1 cup BISQUICK Original All-Purpose Baking Mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy

INSTRUCTIONS
Stir together first 5 ingredients in a medium bowl. Set aside. Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a mallet or rolling pin. Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin. Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture. Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels. Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.

Yield: Makes 4 servings
Prep: 25 min., Cook: 12 min. per batch

Roasted Red Pepper-and-Vidalia Onion Gravy

INGREDIENTS
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
¼ teaspoon MORTON Kosher Salt
3 tablespoons butter
REYNOLDS WRAP Release Non-Stick Foil
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste

INSTRUCTIONS
Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside. Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper.

Yield: Makes 3 cups
Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min.

Perfect Scrambled Eggs

2006-11-02T09:38:00.000-05:00

Perfect Scrambled Eggs

8 eggs
2 heaping tablespoons sour cream
1 tablespoon water
Salt and ground black pepper
2 tablespoons butter
1/2 to 3/4 cup grated cheddar cheese

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency.

Cocoa Cola Cake

2006-11-02T09:36:00.000-05:00

Cocoa Cola Cake

Cake:
2 cups all-purpose flour
2 eggs
2 cups white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup butter
1 1/2 cups miniature marshmallows
1/3 cup unsweetened cocoa powder
1 cup cola-flavored carbonated beverage
1/2 cup buttermilk

Frosting:
1/2 cup butter
3 tablespoons unsweetened cocoa powder
6 tablespoons cola-flavored carbonated beverage
4 cups confectioners' sugar
1 cup chopped pecans

Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 1/3 cup cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly. Add buttermilk, eggs, baking soda, vanilla, and
marshmallows and mix well. Bake in a greased 9 by 13 inch pan for 40 minutes at 350 degrees F.
Cocoa Cola Frosting:
Combine 1/2 cup butter or margarine, 3 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over cake while still hot. Makes 1 - 9 x 13 inch pan (18 servings).

Caramel Apple Shakes

2006-11-02T09:34:00.000-05:00

Caramel Apple Shakes

3 cups vanilla ice cream
3/4 cup milk
1/2 cup natural applesauce
1 teaspoon cinnamon
1/4 cup caramel ice cream topping

Combine all ingredients in a blender until smooth. Serves 4.

Chicken Kiev

2006-11-02T09:32:00.000-05:00

Chicken Kiev

4 large chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs
1/2-cup milk
2 cups bread crumbs
1-teaspoon black pepper
1-teaspoon salt
a couple of dashes of dried parsley
Toothpicks

Preheat your oven to 350 degrees. Pound your chicken until it is the
same thickness through out the breast. Place some butter, the garlic,
lemon juice and parsley in the center. Roll chicken up tight and seal
it with toothpicks. Mix eggs and milk until smooth. Mix the
breadcrumbs, salt, pepper, and garlic together. Dip chicken in the
milk/egg mixture, and roll it in the breadcrumbs. Bake 15-20 minutes
or until they are golden brown and firm to the touch. Pull out
toothpicks and serve. 4 servings.