WildStar

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Posts posted by WildStar


  1. Peanut Butter Cookie's

    .

    Ingredients

    . 1 cupPeanut Butter

    . 1 Cup Splenda instead of sugar

    . 1 egg

    . 1 table spoon Vanilla

    (no flour needed)

    Procedure

    Mix until all is blened, then with a small spoon make batter in to the size of a walnut, Spray your hands with cooking spray so batter will not stick,

    Roll in your hands to make it round. Drop on to tray with fork dip into splenda to flatten the cookies.

    Bake 35* 12 Minutes

    Serving Information

    Serves: 8


  2. :) Frozen Lemonade Squares :)

     

    Prep Time: 20 min

    Total Time: 4 hr 20 min

    Makes: 9 servings, 1 square each

     

     

     

    18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)

    1/3 cup margarine or butter, melted

    1 qt. frozen vanilla yogurt, softened

    1 can (6 oz.) frozen lemonade concentrate, thawed

    1/2 cup thawed COOL WHIP LITE Whipped Topping

    Mint sprigs and lemon slices (optional)

     

     

     

     

    KRAFT KITCHENS TIPS

     

     

    Size It Up

    Looking for a special treat? Try a serving of this cool, lemony dessert.

     

    Special Extra

    Serve this refreshing dessert with some fresh raspberries.

     

     

     

    NUTRITION INFORMATION

     

    Nutrition (per serving)

    Calories 250 Total fat 11g Saturated fat 6g Cholesterol 20mg Sodium 210mg Carbohydrate 37g Dietary fiber 1g Sugars 24g Protein 4g Vitamin A 6%DV Vitamin C 20%DV Calcium 6%DV Iron 4%DV </NOBR>

     

     

     

     

    " When I'm good I'am realy good, But when I'm bad I am even better".......May West


  3. This is a resipe that I found off a tv show:

     

    Strawberry Pizza

     

    ---------------------------------------

     

    Ingredients

     

    Butter dough

     

    8 oz. soft butter

     

    5 oz. sugar

     

    2 egg yolks

     

    Zest of 1 lemon

     

    Pinch of salt

     

    10 oz.flour

     

    Pinch of baking powder

     

     

    Combine butter, sugar, lemon zest, salt, flour and baking powder. Mix in yolks. Chill 2 hours.

     

     

    Roll out 1/4-inch thick, and cut a circle of 8 inches to 10 inches, and bake until light gold color.

     

     

    Cream Cheese Filling

     

     

    8 oz. cream cheese room temperature

     

    1 oz. sugar

     

    2 oz. sour cream

     

    1/2 teaspoon vanilla

     

    1 teaspoon lemon juice

    Procedure

     

    Spread cream cheese filling over baked butter crust. Leave 1 inch from side. Add strawberries or berries or any combination over cream cheese filling. Glaze with strawberry glaze.

     

     

    Recipe is courtesy of Chef Ettore Ravazzolo and Ettore's Restaurant and European Bakery.


  4. Easy Barbecued Sloppy Joes

     

    ------------------------------------------

     

    Ingredients

     

    Prep Time: 5 min

    Total Time: 20 min

    Makes: 4 servings

     

     

     

     

    1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed

     

    1/2 cup chopped green pepper

    1/2 cup chopped red pepper

    1/4 cup chopped onion

    1 cup KRAFT Original Barbecue Sauce

    4 hamburger buns, split

     

    Procedure

     

    COOK turkey in large nonstick skillet until cooked through; drain. Add peppers and onion; cook and stir until tender.

    ADD barbecue sauce; cook until thoroughly heated, stirring occasionally.

    FILL buns with turkey mixture.

     

     

     

    KITCHENS TIPS

     

     

    Great Substitute

    Omit red pepper. Increase green pepper to 1 cup.

     

    Great Substitute

    Substitute ground beef for ground turkey.

     

     

     


  5. Chicken Burgers with Pineapple Salsa

     

    --------------------------------------------------------------------------------

     

    Ingredients

     

    Prep: 25 min Cook: 14 min Servings: 4

    • 1 8-1/4-ounce can crushed pineapple, drained

    • 1/2 cup chopped red or green sweet pepper

    • 1/2 cup sliced green onion

    • 2 tablespoons snipped fresh cilantro or parsley

    • 2 cloves garlic, minced

    • 1 small jalapeno or serrano pepper, seeded and finely chopped*

    • 1 large egg

    • 1/4 cup fine dry bread crumbs

    • 1 teaspoon dried basil, crushed

    • 1/2 teaspoon ground sage

    • 1/2 teaspoon seasoned salt

    • 1/8 teaspoon pepper

    • 1 pound uncooked ground chicken or turkey

     

    Procedure

     

    1. Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeno or serrano pepper. Cover; chill until serving time.

     

     

    2. In another medium bowl combine the egg, bread crumbs, remaining onion, basil, sage, seasoned salt, and pepper. Add ground chicken or turkey; mix well. Shape into four 3/4-inch-thick patties. Grill patties on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until juices run clear and an instant-read thermometer inserted in side of burger registers 165 degrees F, turning halfway through grilling. (Or, preheat broiler. Broil 4 to 5 inches from heat on an unheated rack of broiler pan for 10 to 12 minutes.) Serve burgers with salsa. Makes 4 servings.

     

     

    *Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

     

     

    Make-Ahead Tip: Prepare salsa; cover and chill up to 8 hours.

     

     

     

    Nutritional Information

     

    1 serving:Calories 228;Fat 10g(Saturated 3g);Cholesterol 95mg;Sodium 273mg;Carbohydrate 16g;(Protein 18g)

     

    Recipe source: Better Homes and Gardens®.


  6. Old-Time Beef Stew Source: Better Homes and Gardens

     

    :naughty: --------------------------------------- :naughty:

     

    Ingredients

     

    Makes 6

    Prep: 35 min.

    Cook: 2 hours 30 min.

     

     

    Ingredients

    1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes

    2 tablespoons cooking oil

    4 cups water

    1 large onion, sliced

    2 cloves garlic, minced

    2 tablespoons Worcestershire sauce

    1 tablespoon lemon juice

    1 teaspoon sugar

    1/2 teaspoon salt

    1/2 teaspoon paprika

    1/4 teaspoon pepper

    1 bay leaf

    1/8 teaspoon ground allspice

    6 medium carrots, bias-sliced into 3/4-inch chunks

    1 pound small white onions, peeled and halved

    4 medium potatoes, cut into 1-inch chunks

    1/2 cup cold water

    1/4 cup all-purpose flour

    Snipped fresh parsley (optional)

     

     

    Procedure

     

    1. In a large pot cook all the meat at oncein hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.

    2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

    3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings.

     

    Nutritional Information

    Nutritional facts per serving

    calories: 389, total fat: 13g, saturated fat: 4g, cholesterol: 82mg, sodium: 338mg, carbohydrate: 37g, fiber: 5g, protein: 31g, vitamin A: 171%, vitamin C: 37%, calcium: 5%, iron: 30%


  7. Frozen Chocolate Mousse Squares

     

    --------------------------------------------------------------------------------

     

    Ingredients

     

    Prep Time: 15 min

    Total Time: 6 hr 15 min

    Makes: 16 servings, 1 square each

     

     

    12 OREO Chocolate Sandwich Cookies, crushed

    1/4 cup (1/2 stick) butter or margarine, melted

    2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread

    1 can (14 oz.) sweetened condensed milk

    4 squares BAKER'S Semi-Sweet Baking Chocolate, melted

    1 cup thawed COOL WHIP Whipped Topping

     

    Procedure

     

    MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.

    BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.

    FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.

     

     

     

    KITCHENS TIPS

     

     

    Size It Up

    Enjoy a serving of this rich and indulgent frozen chocolate dessert on special occasions.

     

    Easy Cleanup

    Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!

     


  8. this is goin to be a 2 in one post :blink:

     

    Southwest Nacho Casserole

     

    -------------------------------------------------

     

    Ingredients

     

    Everyone will love this casserole with favorite Mexican flavors and crunchy tortilla chips for dipping.

     

    Prep Time: 20 Minutes (Ready in 1 Hour 10 Minutes)

     

    Ingredients:

    2 lb lean (at least 80%) ground beef

    1 cup water

    2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix

    1 can (4.5 oz) Old El Paso® chopped green chiles

    2 cans (16 oz each) Old El Paso® fat-free refried beans

    2 cups shredded reduced-fat Cheddar cheese (8 oz)

    1 cup chopped tomato (1 large)

    1/2 cup chopped green onions (8 medium)

    1 can (2.5 oz) sliced ripe olives, drained

    1 bag (12 oz) gold tortilla chips (extra thick)

    Sour cream, if desired

     

     

    Procedure

     

    1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.

    2. Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.

    3. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.

    4. Bake 30 to 40 minutes or until bubbly around edges.

    5. Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.

     

    10 servings

    ********************************************************

    Southwestern Chicken Recipe Courtesy of Cathy Lowe

     

    ---------------------------------------------------------

     

    Ingredients

     

    Prep Time: 5 minutes

    Cook Time: 8 minutes

     

    2 chicken breasts, boneless and skinless

    1 clove garlic, minced

    2 slices Monterey Jack cheese

    Salsa

    lime juice

    Procedure

     

    Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.

     

    Serving Information

     

    Serves: 2

     

     

    [i/]


  9. Chocolate Nut Bread

     

    -----------------------------------------------

     

    Ingredients

     

     

     

     

    These dessert loaves are a cinch to make -- keep some on hand for snack attacks or unexpected guests.

     

    Prep: 15 min Cook: 55 min

     

    • 4 cups all-purpose flour

    • 1 cup granulated sugar

    • 1 teaspoon baking powder

    • 1 tablespoon baking soda

    • 1 teaspoon salt

    • 2 large eggs

    • 1 3/4 cups milk

    • 2/3 cup vegetable oil

    • 12 ounces NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

    • 1 1/2 cups chopped walnuts

     

     

    Procedure

     

    PREHEAT oven to 350° F. Grease two 9x5-inch loaf pans.

     

     

    COMBINE flour, sugar, baking powder, baking soda and salt in large bowl.

     

     

    COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.

     

     

    BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

     

     

    MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.

     

     

    Recipe and photo courtesy of Nestle Toll House® and www.Meals.com


  10. *****Smoothies*****

     

    Banana Breakfast Fruit Smoothie Recipe courtesy Emeril Lagasse, 2004

     

    -------------------------------------------------------

     

    Ingredients

     

    Difficulty: Easy

    Prep Time: 5 minutes

    Yield: 2 to 4 servings

    1 banana, peeled,cut into chunks, and frozen

    1 teaspoon pure vanilla extract

    1 1/2 cups orange juice

    1 cup ice

    2 scoops vanilla ice cream

    Procedure

     

    Combine all ingredients in a blender. Blend until smooth

    --------------------------------------------------------------------------------

    Chocolate Monkey Smoothie

     

    --------------------------------

     

    Ingredients

     

    1 cup of chocolate soy milk

    1 banana peeled

    1/2 C cup of ice cubes

    1 tablespoon of peanut butt

    Procedure

     

    Whirl away in blender until smooth ! Pour into glasses and serve

    Serving Information

     

    Serves: 1

    --------------------------------------------------------------------------------

     

    Frozen Fruit Smoothies Recipe courtesy Food Network Kitchens

     

    --------------------------------------------------------------------------------

     

    Ingredients

     

     

    Difficulty: Easy

    Prep Time: 5 minutes

    Yield: 2 servings

     

    1 frozen banana, peeled and sliced

    2 cups frozen strawberries, raspberries, or cherries

    1 cup milk

    1/2 cup plain or vanilla yogurt

    1/2 cup freshly squeezed orange juice

    2 to 3 tablespoons honey or to taste

    Procedure

     

    Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

    Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

     

    Side Note:

     

    If you are diabtic Dont use Honey use Spleanda

     

     


  11. Chocolate Chunk-Cinnamon Coffee Cake

     

    1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

    3/4 cup PLANTERS Pecan Pieces

    2 cups sugar, divided

    1-1/2 tsp. ground cinnamon

    2-2/3 cups flour

    1-1/2 tsp. baking soda

    3/4 tsp. CALUMET Baking Powder

    1/2 tsp. salt

    3/4 cup (1-1/2 sticks) butter or margarine, softened

    3 eggs

    1 tsp. vanilla

    1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

     

     

     

    PREHEAT oven to 350°F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.

    BEAT butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.

    BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.

     

     

     

     

    NUTRITION INFORMATION

     

    Nutrition (per serving)

    Calories 220 Total fat 12g Saturated fat 6g Cholesterol 40mg Sodium 150mg Carbohydrate 28g Dietary fiber 1g Sugars 18g Protein 3g Vitamin A 6%DV Vitamin C 0%DV Calcium 2%DV Iron 8%


  12. Blueberry-Custard Pie Recipe courtesy Emeril Lagasse

     

    ----------------------------------------------------

     

    Ingredients

     

    Recipe Summary

    Difficulty: Medium

    Prep Time: 30 minutes

    Inactive Prep Time: 2 hours 30minutes

    Cook Time: 1 hour 30 minutes

    Yield: 8 servings

    1 recipe Basic Sweet Pie Crust, recipe follows

    1 egg white, lightly beaten, plus 4 large eggs

    1 cup milk

    2 cups heavy cream

    1 1/4 cups sugar

    1/4 teaspoon salt

    Pinch freshly grated nutmeg

    1 1/2 teaspoons vanilla extract

    2 pints fresh blueberries

    3 tablespoons cold water

    2 tablespoons cornstarch

    2 tablespoons lemon juice

    1/2 teaspoon lemon zest

    Whipped cream, optional

    Vanilla ice cream, optional

    Procedure

     

    Roll out the dough on a lightly floured surface to a thickness of about 1/8-inch thick. Carefully fit the dough into a deep 9 1/2 or 10-inch pie dish and trim the edges, leaving a 3/4-inch overhang. Fold under the edge of the dough and press along the rim of the pie pan to form a high, fluted border. Refrigerate the pie shell for at least 30 minutes.

    Preheat the oven to 400 degrees F and position a rack in the center of the oven.

     

    Line the pastry with lightly buttered parchment paper or aluminum foil (buttered side down) and fill with pie weights or dried beans. Bake until the crust is just set, about 12 minutes. Remove the paper and weights and bake until the crust is just golden, 8 to 10 minutes. Remove from the oven and brush the pastry with the egg white. Transfer to a wire rack to cool. Reduce the oven temperature to 375 degrees F.

     

    In a heavy saucepan combine the milk and cream and heat until mixture just comes to a simmer. Whisk the eggs, 3/4 cup of the sugar, salt, nutmeg, and vanilla together to combine. Add the hot milk mixture to the egg-sugar mixture and whisk to blend.

     

    Transfer custard mixture to the pie shell and bake until the custard is set but still slightly wobbly in the center, 40 to 45 minutes. Transfer to a wire rack to cool. When cooled, transfer to the refrigerator to chill.

     

    While the pie is baking, make the blueberry topping. Combine the blueberries and cold water in a heavy, nonreactive saucepan. Bring to a boil. In a small bowl, stir together the remaining 1/2 cup sugar, cornstarch, lemon juice and lemon zest. Stir the sugar-cornstarch mixture into the boiling blueberries and stir well to combine. Cook until thickened, stirring constantly, about 5 minutes. Remove from the heat and transfer to a small bowl. Place a piece of waxed paper or plastic wrap directly onto the surface and chill, stirring occasionally, until completely cooled, about 2 hours.

     

    When both the pie and the blueberry topping have cooled, top the pie with the blueberry topping. Serve immediately or continue to refrigerate, covered, for up to 1 day. Serve with a dollop of whipped cream or ice cream on top, if desired.

     

    Note: If pie is refrigerated for more than 1 or 2 hours, allow to sit at room temperature a few minutes before serving.

     

     

     

    Basic Sweet Pie Crust:

    1 1/2 cups plus 2 tablespoons bleached all-purpose flour

    1 tablespoon sugar

    1/2 teaspoon salt

    6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled

    2 tablespoons vegetable shortening

    5 tablespoons ice water, or as needed

    Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.

     

    Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

     

    Yield: Dough for 1 single-crust pie


  13. Grilled Chicken Breast With Asparagus Relish: 4-21-05

     

    April 21, 2005

     

     

    Chicken Breast:

     

     

     

     

    8 each chicken breast (whole) 6 to 8 oz. Boneless

     

    1/2 cup peanut oil

     

    1 teaspoon salt

     

    1/2 teaspoon fresh ground black pepper

     

    1 teaspoon paprika

     

    1 tablespoon fresh sage leaves

     

    1 tablespoon lemon juice

     

    Combine peanut oil, salt, pepper, paprika, fresh sage and lemon juice to make marinade. Pour over chicken breast, and marinate 2 to 3 hours. Remove chicken breast from marinade. Grill 6 to 8 minutes on each side over hot coals or under a preheated broiler until chicken breast is cooked through. Serve hot.

     

    Asparagus, Corn and Tomato Relish:

     

    1/2 pound Asparagus cut 1/2 inch thick

     

    1 1/2 cups fresh corn kernels

     

    1 cup tomatoes finely diced

     

    3/4 cup onions finely diced

     

    3/4 cup red bell peppers finely diced

     

    3/4 cup green bell pepper finely diced

     

    3 tablespoons peanut oil

     

    3/8 cup cider vinegar

     

    3/8 teaspoon salt

     

    1 1/2 dashes fresh ground black pepper

     

    3 teaspoons fresh parsley chopped

     

    In a hot saute pan, heat a tablespoon of peanut oil and saute asparagus 2 to 3 minutes. Do not brown. Remove from heat and pour onto a plate and sit aside to cool. Repeat with corn, adding 2 tablespoons of water.

     

    In a large bowl, combine tomatoes, onions, red and green peppers, stir well. Combine remaining ingredients and pour mixture over relish, season with salt and pepper and mix well. Add chopped parsley, mix and refrigerate until needed.

     

    Recipe serves eight and is courtesy of Executive Chef Kenneth Bunn and Seniors First of Stockton.


  14. This is one of my fav's to make it is fun and easy!

    :nono: Crescent Dogs :yahoo:

     

    ------------------------------------------

    Ingredients

     

    Crescent rolls update the popular "pig-in-blanket" concept, along with a yummy surprise: melted cheese in each frank.

     

    Prep Time: 25 Minutes

     

     

     

     

    8 hot dogs

    4 (3/4-oz.) slices American cheese, each cut into 6 strips

    1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

     

     

    Procedure

     

    1. Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

    2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

    3. Bake at 375°F. for 12 to 15 minutes or until golden brown.

    Tips:

    Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, use large hot dogs and bake at 350°F. for 16 to 20 minutes.

     

    Serving Information

     

    Serves: 8


  15. :wow: This is a resipe My father tought me to make it is fast and easy to make

     

    Rice Casserole

     

    -----------------------------------------

     

    Ingredients

     

    2 cup's cooked rice

    1 pound ground beef or turkey

    1/2 cup chopped red and green bell pepper

    1 small or large onion choped

    1 can cream of mushroom

     

     

    Procedure

     

    Start by cooking the ground beef and get rid of grease, add Onion and other ingredients cook entil tender,slowly add cream of mushroom andadd rice

    put in to a cast iron pan and put in to oven at 350* for and hour or entil brown

     

    Notes:

    you may add mixed vegtables to the Casserole I add Shredded zucchini and corn. have funn

     

     

    Serving Information

     

    Serves: 6

     

     


  16. www.TheKCRAChannel.com

    Key Lim Pie

     

    --------------------------------------------------------------

     

    Ingredients

     

    Shell

     

     

     

     

     

    8 oz. butter (room temperature)

     

    6 oz. brown sugar

     

    1 egg

     

    5 oz. Flour

     

    3 oz. graham cracker crumbs

     

    3 oz. slice almond crushed

     

    3 oz. shredded coconut

     

    1 tbl. ground ginger

     

    1 tsp. vanilla

     

    Pinch of salt

     

     

    Mix butter and brown sugar. Add egg. Add vanilla, ginger and salt. Mix together. Mix flour, graham cracker crumbs, almonds and coconut together in separate bowl. Combine all ingredients. Chill until firm. Roll flat to about 1/4-inch thick. Using cookie cutter, cut out circles and place into 4-inch tart cups. Bake at 375 degrees until edges get browned (about 12-15 minutes).

     

     

    Filling:

     

     

    8 oz. cream cheese

     

    1 can sweet condensed milk

     

    1 cup sour cream

     

    1/2 cup lime juice

     

     

    Procedure

     

     

     

    Mix butter and brown sugar. Add egg.Add vanilla, ginger and salt. Mix together. Mix flour, graham cracker crumbs, almonds and coconut together in separate bowl. Combine all ingredients. Chill until firm. Roll flat to about 1/4-inch thick. Using cookie cutter, cut out circles and place into 4-inch tart cups. Bake at 375 degrees until edges get browned (about 12-15 minutes).

     

     

    Filling:

     

     

    8 oz. cream cheese

     

    1 can sweet condensed milk

     

    1 cup sour cream

     

    1/2 cup lime juice

     

     

    Mix ingredients together, adding the limejuice towards the end of mixing. Optionally add green food coloring.

     

     

    Finishing Tart:

     

     

    Fill baked tart shells with filling. Decorate with toasted coconut and lime slice on top. Chill in refrigerator until firmness desired.


  17. Pick-A-Grain Fruit Pancakes

     

    --------------------------------------------------------------------------------

     

    Ingredients

     

    • 1 3/4 cups all-purpose flour

    • 2 tablespoons sugar

    • 1 tablespoon baking powder

    • 1 teaspoon ground cinnamon (optional)

    • 1/4 teaspoon salt

    • 1 large egg

    • 1 1/2 cups milk

    • 3 tablespoons cooking oil

    • 1/4 - 1/2 cups desired fruit (see options)*

    • 2 - 3 tablespoons margarine or butter (optional)

    • 1/2 cup maple- or fruit-flavored syrup (optional)

     

    Procedure

     

    1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.

     

     

    2. In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit.

     

     

    3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook until golden. If desired, serve with margarine and syrup. Makes 12 pancakes.

     

     

    *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

     

     

    Rye Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup rye flour. Try apples, pears, raisins, dates, or peaches.Whole Wheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.

     

     

    Buckwheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup buckwheat flour. Try with blueberries, cherries, and dried fruit.Cornmeal Pancakes: Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.

     

     

    Oat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.Wheat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.

     

     

    Triticale Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup triticale flour. Try stirring in some dried fruit.Rice Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.

     

     

    Wheat Germ Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.Bulgur Pancakes: Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.

     

    Serving Information

     

    Serves: 12