Thursday, December 31, 2009

Chilaquiles

1 roma tomato
1/4 medium yellow onion
1/4 C. canola oil
2 corn tortillas, chopped into bite sized pieces
3 large eggs, scrambled
salt and pepper to taste

Finely chop onion and tomato.

In a medium, non-stick skillet, add oil over medium heat. Once oil is hot, add tomato, onion, and tortilla. Cook over medium heat until onion is translucent and tortilla is soft. Add egg and continue to cook over medium heat until egg is cooked thoroughly. Season to taste.

Yields = 2 servings

Peppery Salsa

1 large red bell pepper
1 medium orange bell pepper
1 medium red onion
1 small clove garlic
1/4 small jalapeno pepper
4 roma tomatoes
3 plum tomatoes
juice of 2 limes or 1 large lemon
1 tsp. salt

Add all ingredients to a blender and blend for 20-30 seconds for a chunky salsa or 45 seconds to a minute for less chunky salsa.

Yields = 12-14 servings

Bunuelos

8 flour tortillas
1/2 C. canola oil
1/4 C. cinnamon sugar

Heat oil to 350 in a shallow skillet or until ripples form on surface.

Add flour tortillas one at a time to oil, cook for 30 seconds per side or until tortilla starts to crisp and crack. Remove from oil, dust with cinnamon sugar on each side. Serve hot or store in an airtight container.

Yields - 8 servings

Garlic Salsa

3 cloves garlic, crushed
4-5 Roma tomatoes, chopped
3 T. cilantro
1 medium yellow onion, finely chopped
1 lime, juice and zest
2-3 dashes Tabasco, optional

Combine all ingredients and mix well. Refrigerate before serving.

Yields = 8 servings

Serve with your favorite tortilla chips or corn chips

Pina Colada Bars

1 pkg. coconut cake mix
2 eggs
1/3 C. brown sugar
1/4 C. unsweetened applesauce
1/4 C. pineapple juice
1 tsp. rum extract
1 C. shredded coconut
2/3 C. macadamian nuts, optional

Preheat oven to 375.

Mix well all ingredients. Mixture will be thick.

Spread evenly in a well-greased 13x9" baking dish.

Bake for 24-27 minutes.

Cool and cut

Yield = 24-30 bars

Chicken Mushroom Quesadillas

, 2 C. roasted chicken, shredded ($1.30)
8 oz. white button mushrooms ($.99)
1 clove garlic ($.05)
salt and pepper ($.05)
2 T. margarine or butter ($.15)
1/8 C. parmesan ($.20)
2 C. mozzarella, shredded ($.65)
2 T. parsley ($.10)
8 flour tortillas ($.99)

In a medium skillet, heat margarine with crushed garlic. Once margarine has melted add mushrooms, season with salt and pepper and sauteed until tender. Once tender, toss with chicken and parmesan. Top with parsley.

Place 4 tortillas on a pre-heated griddle pan (ungreased) and top with a quarter of the chicken mushroom mixture and a 1/3 C. shredded mozarella cheese. Grill for 3-4 minutes, turning over once during grilling. Quesadilla is done when cheese is melted.

Cut into quarters.

Serve with marinara sauce for dipping.

Yields = 4 servings
Cost: $4.48
Cost per serving: $1.12

Veggie Quesadillas

1 large onion, sliced into thin strips
2 medium red bell peppers, julienned
8 oz. sliced mushrooms, any variety
2 C. Mexican blend cheese
2 T. margarine or butter
salt and pepper

In a medium-sized skillet, melt margarine over medium-high heat and add onions and mushrooms. Sautee for 8-10 minutes or til veggies are just tender, adding salt and pepper to taste after cooking for 5 minutes.

Heat a griddle pan over medium-high heat, place 3 flour tortillas topped with 1/6 of cheese, bell pepper strips, and mushroom/onion mixture. Top with a flour tortilla, and grill for 3-4 minutes, flipping over once. Repeat with remaining ingredients.

Cut into quarters.

Serve with guacamole, salsa, sour cream, and shredded lettuce.
Yields = 8 servings (3 wedges each)

Pork Quesadillas

1 C. shredded, cooked pork roast
1 C. quesadilla cheese
1/2 C. shredded cheddar cheese, as sharp as you like
2 T. cilantro
12 flour tortillas

On a hot griddle pan, place 3 tortillas. Top each tortilla with 2 T. quesadilla cheese, 1/6 of shredded pork, then with 1 T. cheddar and a pinch of cilantro. Top with another tortilla and grill over medium high 3-4 minutes, turning over once.

Remove from grill pan, cut into quarters, then repeat with remaining ingredients.

Serve with salsa, shredded lettuce, sour cream, and guacamole.

Yields = 24 quesadilla wedges or 8 servings

Sweet Southern Pecan Muffins

1 egg
1/2 C. milk
2 T. molasses
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. butter extract
1 C. chopped pecans

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk, molasses, and oil. Combine remaining ingredients except pecans in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Fold in pecans. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Orange Cranberry Rum Bars

1 pkg. orange cake mix
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
2 T. molasses
1/4 C. orange juice
1 tsp. orange zest
1 1/2 tsp. rum extract
3/4 C. dried cranberries

In a large bowl, mix thoroughly all except cranberries, fold in cranberries.

Heat oven to 375. Grease a 13x9" baking pan.

Spread mixture evenly in prepared pan, mixture will be very thick.

Bake for 24-27 minutes.

Cool and cut.

Yield = 24-30 bars

White Mocha Sugar Cookies

1 1/2 C. powdered sugar
1 C. butter or margarine
1 egg
1 pkg. white chocolate pudding mix, dry
1 tsp. almond extract
1 T. instant coffee granules
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 C. white chocolate chips, chopped fine

In large bowl, cream together sugar and butter. Add egg, instant coffee, pudding mix, and extracts, mix thoroughly. Stir dry ingredients togther is separate bowl, the blend in to the sugar/butter mixture. Fold in white chocolate chips. Refrigerate 2-3 hours, or til dough is firm.

Heat oven to 375.

Divide dough in half and roll to 1/4" thickness on a lightly floured surface. Cut with cookie cutter. Sprinkle with colored sugars, sprinkles, etc.

Place on a lightly greased cookie sheet. Bake 7-8 minutes or til edges are just lightly golden.

Yield = 5 dozen (2 - 2 1/2 cookies)

Citrus Flavored Sugar Cookies

1 1/2 C. powdered sugar
1 C. butter or margarine
1 egg
1 tsp. rum extract
1 T. orange zest
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

In large bowl, cream together sugar and butter. Add egg and extracts, mix thoroughly. Stir dry ingredients togther is separate bowl, the blend in to the sugar/butter mixture. Refrigerate 2-3 hours, or til dough is firm.

Heat oven to 375.

Divide dough in half and roll to 1/4" thickness on a lightly floured surface. Cut with cookie cutter. Sprinkle with colored sugars, sprinkles, etc.

Place on a lightly greased cookie sheet. Bake 7-8 minutes or til edges are just lightly golden.

Yield = 5 dozen (2 - 2 1/2 cookies)

Wednesday, December 30, 2009

Fajita-Style Flank Steak

2 - 2.5 lbs. flank steak

Marinade:
1/4 C. soy sauce
1/4 C. brown sugar
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. each cumin and oregano
4 cloves garlic, crushed
1 tsp. onion powder
juice of 2 lemons
2 T. olive oil

2 large bell peppers, any colors
2 medium sweet onions
1/2 C. BBQ sauce, your favorite variety

In a medium sized bowl, whisk together all but flank steak. Add flank steak to half of the marinade mixture, reserving the remaining half to baste the meat with while grilling.

Grill meat over a medium-high flame for 4-6 minutes per side. Let meat cool 5-10 minutes before slicing. Cut meat on the diagonal into thin strips to serve.

While meat is resting, take onions and julienned bell peppers, brush with BBQ sauce and grill until just tender.

Serve with tortillas, lettuce, shredded cheddar cheese, green onions, cilantro, sour cream, and black olives (optional).

Yields = 4-5 servings

Orange Rum Oatmeal Cookies

2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. rum extract
1/2 tsp. orange extract
2 T. molasses
zest of one large orange
1 3/4 C. flour
1 tsp. baking soda
2 tsp. ginger
3 1/2 C. oats
1 C. chopped walnuts


Heat oven to 350.

In large mixing bow, beat margarine and sugars until creamy. Add eggs, extracts, and zest - mix til well blended. In separate bowl, mix together flour, baking soda.

Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts.

Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Yields - 4-5 dozen small cookies

Apple Ginger Oatmeal Cookies

2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. brandy extract
1 3/4 C. flour
1 tsp. baking soda
2 T. gingerroot, minced
3 1/2 C. oats
2 C. peeled, cored, and chopped apple (sweet baking varieties work best)


Heat oven to 350.

In large mixing bow, beat margarine and sugars until creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in apple.

Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Apple Cranberry Cobbler

3 lbs. apples, peeled, cored, and sliced thin
2 T. lemon juice
12 oz. fresh cranberries
2 T. cinnamon
4 T. butter or margarine, well chilled
1 C. oats
2/3 C. brown sugar
1/3 C. flour
1/2 tsp. nutmeg, optional
cooking spray

Heat oven to 350. Grease a 8x8" baking dish.

Toss apples with lemon juice, then lightly toss with cranberries. Spread apple cranberry mixture evenly into bottom of prepared pan.

In a medium sized bowl, using a pastry cutter, cut cold margarine into all remaining ingredients, continue cutting in margarine until mixture is fine and crumbly. Sprinkle mixture over apples.

Bake for 25-35 minutes, or til mixture is well heated through and topping is lightly golden.

Yields = 8-10 servings

Honey Pecan Cookies

1 tsp. butter extract
3 T. honey
1 box classic whtie or butter pecan cake mix
1/2 C. butter or margarine, softened
2 eggs
3/4 C. pecans, chopped

Heat oven to 350°F.

In large bowl, mix extract, cake mix, butter and eggs with spoon until soft dough forms. Stir in nuts.

On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.

Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.

Yields = 24-30 cookies

Cake Mix Chocolate Chip Cookies

2 tsp. vanilla
1 box butter recipe yellow cake mix
1/2 C. butter or margarine, softened
2 eggs
3/4 C. miniature semisweet chocolate chips

Heat oven to 350°F.

In large bowl, mix extract, cake mix, butter and eggs with spoon until soft dough forms. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.

Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.

Yields = 24-30 cookies

Mexican Chicken Chili Stew

1 1/2 lbs. cooked chicken (dark or white meat), cubed or finely chopped
1/2 lb. turkey bacon, cooked and crumbled
2 - 28 oz. cans crushed tomatoes
1 14 oz. can diced tomatoes - any variety
1 can tomato paste
2 large bell peppers, red or orange
8 oz. cremini mushrooms, optional
4 cloves garlic
1 medium onion, any variety
16 oz. can pinto beans, drained
2 oz. dark chocolate, crushed
1 tsp. oregano
2 tsp. smoked paprika
1 tsp. cumin
2-3 dashes Tabasco
1 C. barbecue sauce, any variety
2 C. chicken broth or stock

Add all items to 5 qt. slow cooker or larger, cook over low for 6-8 hours.
Yields = 8-10 servings

Top with green onion, sour cream, tortilla chips, and cheddar cheese, if desired.

Simple Mocha Cookies

1 T. instant coffee, dry
1 tsp. vanilla
1/2 tsp. brandy extract
1 box chocolate cake mix, any variety but devils food
1/2 C. butter or margarine, softened
2 eggs
3/4 C. miniature semisweet chocolate chips

Heat oven to 350°F.

In large bowl, mix coffee, extracts, cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.

Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.

Yields = 24-30 cookies

10 Minute Shrimp in Garlic Butter Sauce

1 lb. medium shrimp, uncooked, peeled and deveined
1 stick margarine or 1/2 C. butter
3 T. parsley
4 cloves garlic, crushed
salt and white pepper (if desired)

Heat 2 T. margarine in a large skillet over medium high heat. Once melted, add shrimp, salt and pepper (if desired) and cook for 4-6 minutes, or until shrimp is fully cooked.

Meanwhile, in a small pan, melt remaining butter/margarine and add garlic. Cook over medium-low heat while shrimp is cooking. Cook 5-7 minutes, or til garlic is tender and has fully flavored the butter.

Using a slotted spoon, remove cooked shrimp from pan, top with garlic butter, and garnish with parsley.

Yields = 4-6 servings (appetizer)

Turkey and Spinach Salad

2-3 T. lemon juice
2 medium apples, cored, not peeled (sweet, snacking apples)
1/4 C. dried cranberries, any variety
1/4 C. sliced almonds
12 oz. baby spinach, rinsed and patted dry
1/2 C. shredded carrot
1/2 C. shredded cabbage, purple or green
1/2 C. croutons
1 1/2 C. oven roasted turkey, cut into strips

Cut apples into bite-sized cubes, toss with lemon juice to prevent browning. Toss together all ingredients in a large, clear glass bowl.

Serve with raspberry vinagrette on the side for dressing.

Yeilds - 8 servings

Teriyaki-Glazed Turkey Breast

1 1/2 C. teriyaki marinade
salt and pepper
1/2 tsp. cumin
5.5 lb. - 6 lb. turkey breast
15 oz. can crushed pineapple


Season the thawed turkey breast well with salt, pepper, and cumin. In a well greased slow cooker, add turkey breast and pour teriyaki sauce over the turkey. Add crushed pineapple and cook over low for 8 to 10 hours.

Yields = 8-10 servings.

Cut thin to use in a sandwich, or cut thick and pour liquids from cooking over the top to serve as an entree - serves well with white or fried rice.

Almond Pumpkin Cookies

1 box butter reciep golden cake mix
1 tsp. pumpkin pie spice
1 1/2 tsp. almond extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1 C. sliced almonds


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, spice, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in almonds.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

Pumpkin Nut Cookies

1 box butter recipe cake mix
2 tsp. pumpkin pie spice
1 tsp. vanilla nut extract
1/2 tsp. black walnut extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1/2 C. chopped walnuts


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, spice, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in walnuts.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

For a decadent twist - add 2/3 C. dried cranberries to this recipe - for a rich, hearty cookie no one can resist!

Peanut Butter Chocolate Snowballs

1 3/4 C. flour
3/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. cinnamon
1 stick margarine, at room temperature
3/4 cup brown sugar, firmly packed
1/4 cup sugar
2 eggs
1 tsp. rum extract
1/2 C. chocolate chips
2/3 C. peanut butter chips
1 1/4 C. powdered sugar

Heat oven to 350.

Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream margarine and sugars in a separate bowl. Add eggs and extract and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.

Line 2 baking pans with wax paper and set aside. Place powdered sugar in a bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.

Yields = 4-5 dozen small cookies

Pecan Chocolate Snowballs

1 3/4 C. flour
3/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. cinnamon
1 stick margarine, at room temperature
3/4 cup brown sugar, firmly packed
1/4 cup sugar
2 eggs
1 tsp. rum extract
1/2 C. chocolate chips or chunks
2/3 C. chopped pecans
1 1/4 C. powdered sugar

Heat oven to 350.

Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream margarine and sugars in a separate bowl. Add eggs and extract and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and pecans, then mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.

Line 2 baking pans with wax paper and set aside. Place powdered sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.

Yields = 4-5 dozen small cookies

Orange Rum Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
3 T. molasses
1 egg
1 tsp. rum extract
1 T. orange juice
2 T. orange zest or grated orange peel
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour

In a large mixing bowl, combine sugars, molasses, and margarine, mix until creamed. Stir in egg and extract. Stir in zest and ginger, then dissolved baking soda. Stir in flour until well combined. Stir in coconut.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375. Cool 5 minutes, remove from baking sheet.

Yields = 36-40 cookies

Key Lime Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
1 egg
2 T. lime zest
2 T. lime juice
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour
1 C. sweetened, flaked coconut

In a large mixing bowl, combine sugars and margarine, mix until creamed. Stir in egg, juice, and zest. Stir in dissolved baking soda. Stir in flour until well combined. Stir in coconut.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375. Cool 5 minutes, remove from baking sheet.

Yields = 36-40 cookies

Sunday, December 27, 2009

Citrus Glazed Beef Tenderloin

4.5 lb. - 5 lb. beef tenderloin
salt and pepper
1 C. orange juice
1/2 C. lemon juice
2 T. orange zest
15 oz. can mandarin oranges, drained
3 T. minced gingerroot
1 tsp. smoked paprika
1 small red onion, finely minced
3 T. corn starch

Season beef tenderloin with salt and pepper to taste. In a small bowl, whisk together juices, zest, gingerroot, onion, and paprika. Grease a 5 qt. or larger crockpot, add seasoned beef tenderloin. Pour marinade over beef. Add mandarin oranges and cook over low for 8-10 hours.

Add cornstarch to juices in a medium skillet over high heat. Whisk until mixture thickens - approximately 4-7 minutes. Pour back over beef. Slice beef and serve with rice. Top with parsley, if desired.

Yields 8-10 servings

Asian-Style Pork Tenderloin

4 lb. pork half tenderloin
1/2 C. soy sauce
2 T. gingerroot, minced
1 clove garlic, minced
1 tsp. cumin
1 tsp. oregano
1 tsp. black pepper
3 T. molasses
1 small red onion, sliced thin

In a small bowl, whisk together soy sauce, gingerroot, garlic, cumin, oregano, pepper, and molasses.

In a greased 13x9" baking dish, place pork tenderloin, top with onion and drizzle with marinade.

Bake at 325 for 2 to 2 1/2 hours. Tenderloin is cooked when internal temperature reaches 160. Let meat rest 15 minutes before slicing.

Yields = 6 servings

4-Ingredient Pork Tenderloin

3.5-4 lb. pork half tenderloin
2 envelopes Lipton Savory Garlic seasoning
1 1/2 C. chicken broth or stock
1/2 C. vegetable oil

Heat oven to 325. Grease a 13X9" baking dish. Rub meat with Lipton seasoning. Place tenderloin in baking dish, add chicken broth to pan and bake uncovered 2 hours at 325. Tenderloin is finished cooking when internal temperature reaches 160 F.

Let meat rest 15 minutes before slicing. Slice thick to serve as an entree, thin slice to serve in a sandwich.

Yields = 6 servings (entree) or 8-10 sammies

Vanilla Nut Swirl Bars

1 pkg. french vanilla cake mix
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. almond-flavored coffee creamer, liquid
1 tsp. almond extract
1 1/2 tsp. vanilla extract
1 C. sliced almonds

Mix well all ingredients except vanilla extract and sliced almonds. Reserve 1 C. batter. Add sliced almonds to batter and spread the batter into a well-greased 13x9" baking pan. Mix reserved cup of batter with vanilla extract and drop by spoonful onto batter in the pan, cut in with a knife or spatula.

Bake at 375 for 24-26 minutes.

Cool and cut.
Yields = 24-30 bars

Lemon-Raspberry Swirl Bars

1 pkg. lemon cake mix
2 eggs
1 tsp. lemon extract
1/2 tsp. raspberry extract
1/4 C. unsweetened applesauce
1/4 C. raspberry or regular lemonade
1/3 C. brown sugar
1 T. molasses, optional
1 1/2 C. raspberry jam

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well all but jam. Spread batter evenly into prepared pan. Drop jam by spoonful onto batter, cut in with a spatula or knife.

Bake for 23-26 minutes.

Cool and cut.

Yield = 24-30 bars

Chocolate Berry Swirl Bars

1 pkg. chocolate cake mix - any but devils food
1/2 tsp. cinnamon
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. milk
1 tsp. vanilla extract
1 C. raspberry jam

Mix well all ingredients except jam. Spread batter in a well-greased 13x9" banking pan, drop jam by spoonful onto bars, cut in with a spatula or knife.

Bake at 375 for 23-26 minutes.
Cool and cut.

Yields = 24-30 bars

Chewy Chocolate Cookies

1 pkg. devils food cake mix
1 egg
1/3 C. milk
1 tsp. vanilla
1/4 C. margarine
2/3 C. white chocolate chips
1/4 C. mini chocolate chips

Mix well all ingredients. Dough will be thick. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet.

Bake at 350 for 10-12 minutes.

Cool, remove from cookie sheet, store in an airtight container.

Yields = 24-30 cookies

Creamy Triple Almond Cookies

1 pkg. french vanilla cake mix
1 egg
1 tsp. almond extract
1/2 tsp. butter extract
1/4 C. margarine
1/3 C. almond coffee creamer
1 C. sliced almonds

Heat oven to 350.

In a large mixing bowl, combine cake mix, extracts, egg, margarine, and creamer. Mix until smooth. Stir in almonds. Batter will be thin.

Drop batter by spoonful onto greased cookie sheet spacing cookies at least 2-3" apart.

Bake for 10-11 minutes. Cool on the cookie sheet, remove after cooling.
Yields = 24-36 cookies

White Chocolate Mocha Cookies

1 pkg. classic white cake mix
1 egg
1 tsp. vanilla extract
1/4 C. margarine
1/4 C. white chocolate mocha coffee creamer
3 T. cold coffee
1 pkg. whie chocolate pudding mix, dry (optional)
1 C. white chocolate chips

Heat oven to 350.

In a large mixing bowl, combine cake mix, extract, egg, margarine, and creamer. Mix until smooth. Stir in chips. Batter will be thin.

Drop batter by spoonful onto greased cookie sheet spacing cookies at least 2-3" apart.

Bake for 10-11 minutes. Cool on the cookie sheet, remove after cooling.
Yields = 24-36 cookies

Thursday, December 24, 2009

Chocolate Chip Pumpkin Spice Cookies

1 box classic white cake mix
1 tsp. pumpkin pie spice
1 tsp. extract, vanilla
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1 C. chocolate chips, chopped


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, and margarine with electric mixer on low speed 1 minute. Stir in chips.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Store loosely covered.

Yields = 36-40 cookies

Pumpkin Spice Cookies with Pecans

1 box butter pecan cake mix
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla nut extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1/2 C. chopped pecans


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, spice, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in pecans.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

White Chocolate Pumpkin Cookies

1 box yellow cake mix with 2 tsp. pumpkie pie spice
1/4 C. light brown sugar
3 T. white chocolate mocha coffee creamer, optional
1 tsp. extract vanilla
1/2 tsp. rum extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1/2 C. white chocolate chips
1/4 C. sliced almonds, optional

Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in chips and almonds.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes.

Yield = 36-40 cookies

This recipe is great to make ahead, just mix the cookie dough according to directions above and store in an airtight container. This can be refrigerated for up to 3 weeks before baking.

Wednesday, December 23, 2009

Maple Frosted Spiced Pumpkin Cookies

1 box spice cake mix or 1 box yellow cake mix with 2 tsp. pumpkie pie spice
1 tsp. extract, vanilla or rum
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, chopped
1/4 C. walnuts, chopped
1 cup Betty Crocker® Rich & Creamy vanilla frosting
1/2 tsp. maple extract


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in raisins.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Mix maple extract with frosting in a small bowl.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

Yields = 30-36 cookies

Thursday, December 17, 2009

BLT Dip

8 slices bacon (pork or turkey)
8 sundried tomatoes
1/2 tsp. onion powder
1/4 tsp. black pepper
pinch of cumin (especially needed if you use turkey bacon - adds smoky flavor)
1 C. sour cream, light
3 oz. cream cheese, 1/3 less fat
1/4 C. shredded cheddar or colby jack cheese
1/4 head lettuce, shredded
1/4 C. green onions, chopped - if desired

Cook bacon until lightly crispy. Drain well. Cool 5-10 minutes and chop into large bacon-bit sized pieces. Chop sundried tomatoes (drained, if packed in oil) to the same size as the bacon.

In a medium sized bowl, fodl together cream cheese and sour cream. Fold in chopped bacon and tomato along with the spices. In a glass serving dish, layer bottom with lettuce, top with sour cream mixture, top with cheese, and green onion (if desired).

Serve well-chilled.

Not serving this dish right away? Keep lettuce, dip mixture, and toppings separate and layer 0-15 minutes before serving.

Yields = 12-16 servings (appetizer sized)

Tuesday, December 15, 2009

Gourmet Mac & Cheese

1 lb. cavatappi pasta
4 T. margarine
4 T. flour
3 C. milk
1 tsp. salt
3/4 tsp. white ground pepper
pinch of nutmeg
1/4 C. each: parmesan, swiss, colby jack, sharp cheddar
1/2 C. munster
1/3 C. mild cheddar

Topping:

1 C. breadcrumbs
1/2 tsp. garlic powder
2 T. parsley
1/4 C. parmesan
(Combine well in small bowl.)


Boil pasta according to directions on the package. Drain well.

While pasta is boiling, add margarine to a large saucepan over medium-high heat. Melt completely, add flour, stirring to make a thick paste. Pour in milk slowly, whisk into the flour mixture until all milk is added. add in salt and pepper. Stirring constantly, wait for mixture to thicken to a gravy-like consistency. Add in nutmeg and stir in cheeses. Cook over low to melt cheese.

In a well-greased 13x9" baking dish, add pasta and top with sauce. Lightly fold noodles into sauce, top with topping mixture and bake at 400 for 12-15 minutes - just long enough for crust to get lightly golden and to heat through.

Yields = 12 servings

Monday, December 14, 2009

Asian-Style Smoky Boneless Chicken Wings

1.5 lbs. boneless, skinless chicken breast
3 T. minced gingerroot
1/4 C. soy sauce
1/2 tsp. cayenne pepper
2 T. brown sugar
1 small onion, finely minced
2 cloves garlic, minced
2 tsp. cumin, divided
1/3 C. flour
1 tsp. each garlic powder, onion salt, and black pepper

In a large, shallow bowl, combine ginger, soy sauce, cayenne, brown sugar,
onion, garlic, and 1 1/2 tsp. cumin. Whisk well to combine. Reserve 1/3 C. of marinade mixture.

Cut chicken into large, bite-sized pieces.

Mix flour with 1/2 tsp. cuminm and remaining spices.

Dip chicken in marinade mixture, then into the flour. Repeat the process, then add chicken to a well-greased, pre-heated skillet over medium high heat, cook uncovered, turning the chicken over once during cooking.

Chicken is done when juices run clear and crust is lightly golden.

Drizzle with remaining marinade mixture before serving.

Yields = 12-15 appetizer sized servings

Saturday, December 12, 2009

Buttery Pecan Biscotti

1 pkg. butter pecan cake mix
1 1/2 C. flour
1/2 C. unsweetened applesauce
1 tsp. butter extract
2 eggs, minus 1 yolk
1/2 C. pecans, chopped

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. butter extract
Mix together in small bowl.


Mix well all ingredients except pecans. Stir in pecans. Dough will be sticky.

Divide the dough in half and form each half into a 9x3" log - slightly flattened on top. Flour your hands to keep the dough from sticking if necessary.

Place 4" apart on greased cookie sheet.

Bake 20 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4" thick slices.

Bake 10-15 minutes or til cookies are golden and lightly crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.

Sweet Coconut Rum Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
2 T. molasses
1 egg
1 tsp. rum extract
1/2 tsp. ginger, ground (or 1 tsp, gingerroot, minced)
1 T. orange zest
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour
1 C. sweetened, flaked coconut

In a large mixing bowl, combine sugars, molasses, and margarine, mix until creamed. Stir in egg and extract. Stir in zest and ginger, then dissolved baking soda. Stir in flour until well combined. Stir in coconut.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375. Cool 5 minutes, remove from baking sheet.

Yields = 36-40 cookies

Tuesday, December 8, 2009

Iced Coffee Syrup

1/3 cup instant coffee granules
1/8 tsp. cinnamon
2 cups hot water
1 (14-16 oz.) can sweetened condensed milk

Directions:
Combine the instant coffee granules and cinnamon with the hot water and stir until dissolved.

Stir in the condensed milk.

Store in an airtight container or jar and refrigerate, until ready to use.
This can be stored for up to 1 week before using - a great drink to make ahead for a party.

To serve: stir in 6 oz. milk and 2-3 T. coffee creamer with 3 T. of the syrup. Srve over ice.

Yields - 4-6 servings

DIY Hot Cocoa Mix

2 C. powdered sugar
1 1/4 C. unsweetened cocoa powder
2 tsp. cinnamon
2 1/2 C. powdered milk
2 tsp. cornstarch

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug with 3 T. of the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container.

Decadent Chocolate Snowball Cookies

1 3/4 C. flour
3/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. cinnamon
1 stick margarine, at room temperature
3/4 cup brown sugar, firmly packed
1/4 cup sugar
2 eggs
1 tsp. rum extract
3/4 C. chocolate chips
1 1/4 C. powdered sugar

Heat oven to 350.

Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream margarine and sugars in a separate bowl. Add eggs and extract and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.

Line 2 baking pans with parchment paper and set aside. Place the confectioners' sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.

Yields = 4-5 dozen small cookies

Sunday, December 6, 2009

Citrus Macadamian Nut Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
1 egg
1 tsp. lemon extract
1/2 tsp. orange extract
1 tsp. orange zest
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour
2/3 C. macadamian nuts

In a large mixing bowl, combine sugars and margarine, mix until creamed. Stir in egg and extracts. Stir in zest, then dissolved baking soda. Stir in flour until well combined. Stir in nuts.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375.

Yield = 24-30 cookies

Thursday, December 3, 2009

Roasted Garlic Chicken Spread

Need a quick appetizer or even a sandwich spread - look no further! Easy, and affordable - this comes together in 5-10 minutes!

1/2 lb. chicken breast, cooked and shredded
1/2 C. sour cream, light
3 oz. cream cheese, light - softened
3 cloves of garlic, roasted and crushed
1/4 medium red bell pepper
2 T. and 1 tsp. parsley, dried

In a medium sized mixing bowl, combine all ingredients except 1 tsp. parsley. Stirr until well combined. Top with parsley before serving.

Yield = 24 appetizers, or 5-6 sammies

Serve with toast triangles, corn chips, crackers, bagel chips, or cocktail rye bread.

Classic Chocolate Almond Biscotti

1 pkg. chocolate cake mix, any variety except devils food
1 1/4 C. flour
1/2 C. unsweetened applesauce
1 tsp. almond extract
1/2 tsp. butter extract
2 eggs, minus 1 yolk
1/2 C. sliced almonds

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. almond extract
Mix together in small bowl.


Mix well all ingredients except chips. Stir in almonds.

Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.

Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and lightly crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.