Praline Cookies
From Marcy Layton
Makes about 3 ½ dozen
½ cup butter, softened
1 ½ cups firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup pecans, coarsely chopped
Icing:
1 cup firmly packed brown sugar
½ cup heavy whipping cream
1 cup confectioners’ sugar
In a large bowl, beat butter and brown sugar with an electric mixer at medium speed, until creamy. Add egg and vanilla; beat well. In a separate bowl, combine flour, baking powder, and salt; gradually add to creamed mixture, beating well. Cover and chill until dough is easy to handle (about 1 hour).
Preheat oven to 350 degrees. Lightly grease baking sheets.
Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten cookies slightly with fingers. Sprinkle each cookie with pecans. Bake 10 minutes. Cool on wire racks.
To make the icing, combine brown sugar and cream in saucepan. Cook over medium-high heat until sugar dissolves and mixture boils, stirring constantly. Remove from heat; beat in confectioner’s sugar until smooth. Drizzle over cookies. |
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Lemon Blueberry Poppy Seed Bread
From Cheryl Haynes
One package bakery-style muffin mix
2 T poppy seeds
1 egg
¾ cup water
1 T lemon peel
Drizzle: ½ cup confectioner’s sugar and 1 T lemon juice
Preheat oven to 350 degrees. Grease and flour loaf pan.
Rinse blueberries with cold water and drain. Empty mix into bowl. Add poppy seeds. Stir to break lumps. Add egg and water. Stir until moistened. Fold in blueberries and lemon peel. Sprinkle topping from packet over batter.
Bake 50-60 minutes. Cool 10 minutes.
Lay foil over top when removing from pan to keep topping intact. Cool completely on rack, right side up.
Stir drizzle ingredients and drizzle over loaf. |
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Italian Sausage Soup
From Shirley Pope
1 tablespoon olive oil
1/2 pound fresh white mushrooms, thinly sliced
1 onion, chopped
1 carrot, chopped
2 garlic cloves, minced
1 pound sweet Italian turkey sausage, crumbled
4 cups low-sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 (8-ounce) can tomato sauce
1 zucchini, cubed
1 yellow squash, cubed
1/4 pound fresh green beans, cut into 1 1/2 inch pieces
1/2 (9-ounce) package fresh cheese tortellini
3 tablespoons minced basil
2 tablespoons grated parmesan cheese
1/2 teaspoon ground pepper
Heat the oil in a large nonstick saucepan over medium-high heat. Add the mushrooms, onion, carrot and garlic. (I'd wait till last 60 seconds or so to add garlic...gets bitter if it's browned). Cook, stirring frequently, until the vegetables are tender, about 10 minutes.
Add the sausage and cook, breaking up the sausage with a wooden spoon, until browned, about 8 minutes.
Add the broth, tomatoes, and tomato sauce; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes. (I add the veggie sausage mix to the broth mix in soup kettle after cooking veggie mix)
Stir in the zucchini, yellow squash, green beans, and tortellini; return to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables and tortellini are tender, about 8 minutes. Remove from heat; stir in the basil, parmesan cheese and pepper.
Makes 6 servings. Per serving: (generous 1 1/2 cups) 250 Cal, 9 g. fat, 3 g sat. fat, 0 gr trans fat, 53 mmg Chol, 667 mg Sod, 24 g Carb, 5 g Fiber, 21 g Prot, 109 mg Calc. Points value 5
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Chicken Salad
with an oriental twist
From Ruth Lovell
White meat chicken (I used beast meat from roasted chicken from Sam’s)
Fresh Cilantro
Fresh Basil
Small piece of fresh ginger (peeled)
Fresh Garlic clove
Roasted Sesame Oil
Chili Oil
Soy Sauce
Peanuts shopped fine
Salt & Pepper
The proportions of each of the above can be changed to suit your taste.
I used about 4 cups chicken, ½ cup fresh cilantro, ½ cup fresh basil, 1 piece of ginger about the size of a tsp. , one garlic clove and about ½ cup peanuts; then about 2 tsp soy sauce, and 2 tablespoons roasted peanut oil and 1 tablespoon chili oil. If the salad is too dry add more roasted peanut oil.
Roasted peanut oil is “Loriva” brand from Fresh Market. The key is the ROASTED peanut oil. I put all the ingredients except the chicken in a food processor until the peanuts were shopped coarsely and then poured it over the chicken. If you want it hotter, add more chili oil.
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Chile and Cheese Enchiladas
From Shirley Pope
1 cup sour cream
1 cup small curd cottage cheese
1/2 envelope dry onion soup mix
1/2 cup chopped green onions, including tops
2 (10 oz) can red enchilada sauce
1 dozen corn tortillas
1 (4 oz) can mild green chilies
8 ounces shredded Monterey jack cheese
In a small bowl, stir together sour cream, cottage cheese, chilies, onions, and onion soup mix. Blend well and set aside. Pour 1/2 cup of the enchilada sauce over the bottom of a lightly greased 7 x 11-inch baking dish, and set aside.
Wrap tortillas in paper towels (damp) and microwave on high for 1 minute, or until tortillas are softened. Do not overheat. To assemble enchiladas, place 3 T of the sour cream mixture down the center of the tortilla and sprinkle with 2 T of the cheese. Roll to enclose, and arrange seam side down in sauce in casserole dish. Pour remaining sauce over all. Cover loosely with plastic wrap. Microwave on high for 10-12 minutes rotating dish ¼ turn after 5 minutes or until hot. Sprinkle with remaining cheese and let stand covered for 5 minutes. |
Pineapple Pecan Cake
From Marcia Case
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 cup chopped pecans
1 20oz can pineapple, crushed
1 8oz pkg cream cheese
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla
pecans chopped, for top of cake
Mix all ingredients flour thru pineapple by hand. Pour into 9x13 greased and floured pan. Bake at 350 degrees for 40 to 45 minutes.
Mix frosting ingredients (cream cheese thru vanilla). Frost while still warm. May add chopped pecans on top of icing if desired. |
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Rhubarb Muffins
From Shirley Pope
1 1/2 C brown sugar
2 1/2 C flour
1/2 C oil
1/2 tsp salt
2 tsp vanilla
1 tsp soda
1 egg
1 tsp baking powder
1 C buttermilk OR sour milk
1 1/2 C finely diced rhubarb
Mix all together well, then put into muffin cups and sprinkle the following mixture on top:
1 tsp cinnamon
1 tbs margarine
1/3 C sugar
Bake until done at 350 degrees |
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Cheater Fudge
From Ruth Lovell
On Paula's party TV show, she told how to make "Cheater Fudge".
Take one package of chocolate morsels (the kind you like). I used milk chocolate.
Take one package the same size of butterscotch morsels.
Mix together and microwave for 1 to 2 minutes. Try stirring them after one minute etc and continue microwaving until they stir together. Then add nuts. Pour into a buttered pan and let sit until hard.
Couldn't be easier or better. What a surprise that it was so easy to make.
CONDENSED VERSION:
Take one package each (same size) chocolate and butterscotch morsels and melt.
Add nuts and allow to set.
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