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Oct 25, 2009

Fruited Cream Cheese Gems

1/4 cup butter or margarine, room temperature
One 8-ounce package cream cheese, room temperature
1 egg yolk
1 teaspoon vanilla extract
One 18.5-ounce package yellow cake mix
1 cup raisins, chopped and pitted (dates or chopped dried apricots)
1/3 cup flaked or shredded coconut
1/2 cup chopped walnuts

Preheat oven to 350F. Grease a baking sheet.

In a large bowl, beat together butter or margarine, cream cheese, egg yolk and
vanilla until creamy. Beat in dry cake mix, one-third at a time, blending in
last portion by hand. Stir in raisins, dates or apricots, coconut and walnuts.
Drop by level tablespoonfuls, 2 inch apart an greased baking sheet. Bake 13 to
15 minutes or until lightly browned. Remove cookies from baking sheets, cool on

Makes 48 cookies.

Oven-Fried Panko Chicken

2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
1 stick unsalted butter, softened
Salt and pepper
1 chicken (about 3 1/2pounds), rinsed, patted dry, and cut into
10 serving pieces (breasts cut crosswise in half)

Preheat oven to 450 degrees with rack in the middle.

Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon
pepper in a pie plate.

Stir together butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a
small bowl, then brush all over chicken. Add chicken, 2 pieces at a
time, to crumb mixture and coat evenly on both sides, pressing
chicken into crumbs to help them adhere, then transfer, skin side up,
to a shallow baking pan.

Bake chicken until well browned and cooked through, 30 to 40 minutes.
Let stand, uncovered, 5 to 10 minutes to crisp.

Easy Pumpkin Cream Pie

Easy Pumpkin Cream Pie

1 lrg. pkg. vanilla pudding mix
3 T. sugar
1 t. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin

Baked 9 inch (deep) pie shell, cooled. Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add nuts if desired.


1 cup brown sugar, packed
1/2 cup butter
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
6 small apples
6 wooden sticks
1/3 cup nuts, chopped

Combine all ingredients except apples, sticks and nuts in 2-quart
saucepan. Cook over medium-high heat to 265 degrees; stir constantly.
Remove from heat. Cool 5 minutes. Insert stick into top of apple.
Holding apple by stick, roll in hot honey mixture to coat; roll
bottom of apple in nuts if desired. Place on waxed paper squares to
cool. Repeat with remaining apples. Makes 6 apples.

Christmas Chocolate Mousse

1 (4 ounce) Hershey chocolate bar, broken
1 cup whipping cream
1/2 cup milk
3 cups miniature marshmallows
6 small candy canes

Put marshmallows, milk and Hershey bar in the top of a double boiler. Stir over
hot water until melted and cool.

Whip whipping cream and fold into cooled chocolate mixture. Pour into 6 small
dessert dishes and chill.

When ready to serve, garnish with a daub of whipped cream and a small candy cane
or a piece of fresh holly.

Fudge Fantasies

1 (12-ounce) package semisweet chocolate chips (2 cups)
2 oz. unsweetened chocolate, chopped
2 tbl. butter
2 large eggs
2/3 cup sugar
1/4 cup all-purpose flour
1 tsp. vanilla extract
1/4 tsp. baking powder
1 cup chopped nuts

In a heavy medium saucepan combine 1 cup of the chocolate chips, the unsweetened
chocolate and butter. Cook and stir over medium-low heat until melted. Remove
from heat. Add the eggs, sugar, flour, vanilla and baking powder. Beat until
combined, scraping sides of pan occasionally. Stir in the remaining chocolate
chips and the nuts.

Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookies

Bake in a 350 oven for 8 to 10 minutes or until the edges are firm and surfaces
are dull and slightly cracked. Transfer to wire racks to cool completely.

Cheddar-chive biscuits

Cheddar-chive biscuits

Weisenberger Mills grinds premium flours and cornmeals and grits in
Midway. Kenny's Farm cheeses are made in Austin, Ky., and widely
distributed in both stores and at farmers markets. Mansion manager
Ann Evans serves these with sweet clove butter. Mix 1 stick of
softened butter with 1 teaspoon brown sugar and 1/4 teaspoon ground
cloves. Spread on biscuits; top with country ham.

3 cups Weisenberger flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup chopped fresh chives
5 ounces Kenny's cheddar cheese, grated
2 cups heavy cream

Heat oven to 400 degrees.

Whisk together the flour, baking powder, sugar and salt. Stir in the
chives and grated cheddar cheese. Stir in the cream with a fork until
a sticky dough forms. Turn dough out on a well-floured work surface.
Knead a few times until dough comes together. Pat out into a 1/2-inch
thick rectangle. Cut with a biscuit cutter. Place on baking sheet,
brush with a little more cream and bake until golden brown, about 20
minutes. Serve hot.

Makes 15 to 20 biscuits, depending on size of your cutter.

Apple Dijon Carrots

10 oz. pkg. baby carrots
1/2 cup apple juice
2 tablespoons apple jelly
1 Tbsp. Dijon mustard
Salt and Pepper to taste

Place carrots and juice in medium saucepan and bring to a boil. Reduce heat,
cover and simmer for 5-10 minutes or until carrots are tender. Uncover and add
jelly, mustard, salt and pepper. Cook over medium heat for 5-10 more minutes,
stirring frequently.

Potato Bacon Casserole

Potato Bacon Casserole
Yields: 6 servings

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish;
repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl.
Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand
for 10 to 15 minutes before serving.

Eggplant Caponata

Eggplant Caponata

1 large purple eggplant, skin on, cut into 2.5-cm (1-inch) cubes
10 ml (2 tsp) salt
15 ml (1 tbsp) packed brown sugar
30 ml (2 tbsp) tomato paste
30 ml (2 tbsp) balsamic vinegar
125 ml (1/2 cup) extra-virgin olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
250 ml (1 cup) canned crushed tomatoes
125 ml (1/2 cup) air-cured black olives, pitted and chopped
30 ml (2 tbsp) chopped basil

In a bowl, toss eggplant with salt; transfer to a colander and let stand for
30 minutes. Rinse and drain well. Pat dry with paper towels.

In a bowl, whisk together brown sugar, tomato paste and vinegar; set aside.

In the pressure cooker, heat oil over high heat. Add eggplant and saute for
2 minutes. Stir in onion, red and yellow peppers and tomatoes. Lock the lid
in place and bring the cooker up to full pressure over high heat. Reduce
heat to medium-low, just to maintain even pressure, and cook for 4 to 5
minutes. Remove from heat and release pressure quickly.

Stir to break up eggplant slightly. Stir in reserved tomato paste mixture,
olives and basil. Let cool. Serve at room temperature or chilled. (It will
keep, covered in the refrigerator, for up to 4 days.)

Makes 1 l (4 cups).

Upside Down Pop-Pie Sandwiches

2 cups cubed cooked chicken 500 ml
1 can chicken gravy 1
3 cups cooked wedge potatoes 750 ml
1 1/2 cups frozen mixed vegetables 375 ml
1/2 cup milk 125 ml
1/2 tsp pepper 2 ml
1/4 tsp salt 1 ml
4 large slices crusty style bread 4 halved crosswise
Fresh parsley, chopped

In a pot over medium heat, combine chicken, gravy, potatoes, frozen
vegetables, milk, pepper and salt; simmer, stirring occasionally, for 3
minutes. Toast bread slices. Spoon chicken mixture over toast and top with
fresh parsley.

Czechoslovakian Cookies

Yield: 24 Cookies

1 cup butter
1 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
1/8 teaspoon cardamom
1/4 teaspoon allspice
2 cups all purpose flour
1 cup pecans, chopped
1/2 cup strawberry jam

Cream butter until soft.
Add sugar gradually, beating until light and fluffy.
Add egg yolks and vanilla; beat hard.
Sift cardamom and allspice with flour;
gradually add to butter mixture, mixing thoroughly.
Stir in chopped nuts.

Spoon half of the dough into a greased 8 inch square cake pan; spread evenly.
Top with strawberry jam. Cover with remaining dough.

Bake in 325 degree F. oven 1 hour or until lightly browned.
Cool & Cut into about 1 1/2 inch squares.

Broth Marinated BBQ Steak

1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin

Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and
barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks
to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired


3/4 c. Crisco
1 c. brown sugar
1 egg
1 c. sour milk
1 tsp. baking soda
2 c. flour
2 sq. melted Bakers chocolate
1 tsp. vanilla

Combine Crisco and brown sugar, then add remaining ingredients in order.
Bake at 350 degrees until middle springs back to touch. Cool and frost with your
favorite chocolate butter frosting.


1 c. shortening
2 c. sugar
4 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour milk
1 tsp. vanilla

Mix all together, drop by teaspoonfuls on cookie sheet - far apart because
they spread. Bake at 350 degrees for 12 minutes.


2 c. oatmeal
2 c. brown sugar
1 c. melted shortening
1 egg
1/2 c. sour milk
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
2 to 2 1/2 c. flour

Mix sugar and shortening. Add eggs, oatmeal, spices and raisins. Put in
refrigerator overnight. Take out and add 2 to 2 1/2 cups flour, only enough to
keep dough from being too sticky. Using a teaspoon, place mounds of dough on
greased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Cola Beans

4 (28 ounce) cans baked beans, drained
1/2 pound bacon
1 cup brown sugar
1 (12 fluid ounce) can cola-flavored carbonated beverage

In a slow cooker, alternately layer the baked beans, bacon, and brown sugar.
Pour in some of the cola with each layer, until all has been used.
Cover, and cook 8 to 10 hours on Low or 4 to 6 hours on High

Vegan Potato Pancakes


4 potatoes (any kind will do)
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons onion powder or 1/2 chopped diced onion
1/4 cup olive oil
egg replacer: 4 tablespoon of water, 2 tablespoons of olive oil and 4
teaspoons baking powder
1/4 teaspoon pepper


The egg replacer is easy, mix together 2 tablespoons olive oil, 4 teaspoons
baking powder and 4 tablespoon water in a bowl. Whisk it together. This makes
about two "eggs".

Now in a large bowl, beat together the "eggs", flour, baking powder salt, and
pepper. Now peel off the skin of your potatoes and shred it into flakes with a
grater. Dice your 1/2 onion or if you're using onion powder, just dump it into
the big bowl with your batter. Put the potato shreds into the bowl along with
your diced onion if you used one. Whisk it.

Heat oil in a large skillet at medium heat. Drop heaping spoonfuls of the potato
mixture into the skillet. Or if you're like me, just dump all the batter into a
huge skillet and cook ( not recommended). Press the batter with a spatula to
flatten it. Cook a few minutes on each side, until browned and crispy. Yay!
You're done! These are good along side a nice glass of apple juice.