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Dec 4, 2009

Deep-fried Oreos

Deep-fried Oreos
Makes about 45 Oreos, or 45 servings

4 teaspoons oil, plus oil for deep frying
2 cups pancake mix
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/2 cups milk
45 Oreo cookies (one 18-ounce package)
Powdered sugar, for garnish

Preheat oil in deep fryer to 375 degrees. Meanwhile, combine pancake mix,
granulated sugar, cinnamon, eggs, milk and four teaspoons oil; mix until no
lumps remain in batter. Working in small batches, dip Oreos into batter,
making sure both sides are totally covered, and slip Oreos into the hot oil.
(Cook one or more test cookies first, because it takes doing a few to get
them to turn out right; and, of course, don't eat the test cookies, Gleckler
says.) Cook until golden brown on both sides, about 15 to 30 seconds per
side; watch carefully so they don't burn. Drain cookies on absorbent paper,
sprinkle with powdered sugar, and serve hot.

Herbed Bread Chips

Herbed Bread Chips

Herbed bread chips make a delicious snack either by themselves
or with a cheese spread or dip.

Prep: 20 min - Cook: 40 min

1 loaf (16 ounces) French bread
1/2 cup butter, melted
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Parsley Flakes
1 teaspoon McCormick Rosemary Leaves
1 teaspoon McCormick Thyme Leaves
1/2 teaspoon McCormick Rubbed Sage
1/4 teaspoon salt

1. Preheat oven to 300�F. Using an electric knife, slice bread
into very thin (1/8-inch thick) slices. Place bread slices in a
large mixing bowl.

2. Combine remaining ingredients in a small bowl. Pour over
bread slices; toss well to coat. Spread on lightly greased baking
sheets. Bake 40 minutes, stirring occasionally, or until golden
brown and crisp. Store in airtight container up to two weeks.

Makes 18 servings

Hot Cabbage Creole

Hot Cabbage Creole

2 slices bacon
1 large onion, chopped
1 large green pepper, chopped
1 (28-oz.) can whole tomatoes, chopped (reserve juice)
1 head cabbage, cored and cut in thin slices
2 tsps. salt
1/4 tsp. pepper
Cayenne pepper

Cut up bacon and fry in large pan. Add onion andgreen pepper and saut�
with bacon.

Add tomatoes and juice. Stir.

Add cabbage, salt and pepper. Increase heat to high.

Sprinkle lightly with cayenne pepper.

Stir-fry the cabbage with the tomatoes, green pepper and onion just
until the cabbage is tender crisp, which takes about 7 minutes.

Serves 8.

Coondog's Pineapple Wings

Coondog's Pineapple Wings

2-1/2 to 3 pounds chicken wings
1/2 cup Frank's Hot Sauce
1/3 cup melted butter
1 teaspoon vinegar
Pinch of cayenne pepper
1 can (20 ounces) crushed pineapple, drained
1/2 cup butterscotch ice cream topping
1/2 cup miniature marshmallows

Spread wings in a large roasting pan and bake at 425 degrees for 1 hour,
stirring occasionally. Or deep-fry at 400 degrees for 12 minutes.

In a large saucepan, combine hot sauce, butter, vinegar, cayenne, crushed
pineapple and butterscotch topping. Stir over medium-high heat until mixture
bubbles. Add marshmallows and stir until melted. Cook several minutes until
thick, then pour over wings in a large bowl. Stir well.

Yield: 6 to 8 servings.

New Year's Black-Eyed Peas and Ham

New Year's Black-Eyed Peas and Ham

3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 cup Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tbsp red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme
1/4 ts Dried crushed red pepper

Bring all of the ingredients to boil in heavy large pot.
Reduce heat and simmer until peas are tender, stirring
occasionally, about 45 minutes. Be sure that you add
water to the pot when needed. Do not let the pot become
dry. Season to taste with salt and pepper.

Serves: 6

Gourmet Reindeer Poop

Gourmet Reindeer Poop
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal, not instant
1/2 cup chopped nuts, optional

Mix butter, sugar, milk and cocoa together in a large saucepan.
Bring to a boil, stirring constantly; boil for 1 minute. Remove from
heat and stir in remaining ingredients. Drop by teaspoon full (larger
or smaller as desired) onto wax paper and let harden. They will set
up in about 30-60 minutes. These will keep for several days without
refrigerating, up to 2 weeks refrigerated and 2-3 months frozen.

Pack into ziplock sandwich bags and attach the following note to
each bag:

I woke up with such scare when I heard Santa call...
"Now dash away, dash away, dash away all!"
I ran to the lawn and in the snowy white drifts,
those nasty reindeer had left "little gifts".

I got an old shovel and started to scoop,
neat little piles of "Reindeer Poop!"
But to throw them away, seemed such a waste,
so I saved them, thinking-you might like a taste!

As I finished my task, which took quite awhile.
Old Santa, passed by and he sheepishly smiled.
And I heard him exclaim as he was in the sky...
"Well they're not potty trained, but at least they can fly!"

Carrot Cookies

Carrot Cookies

1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots
2 cups flour
2 tsp baking powder
1/2 tsp salt

In a bowl, cream the shortening and the sugar. Add the eggs. Mix well. Stir in the carrots. Combine the flour, baking powder, and salt. Gradually add to the carrot mixture. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 400 F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Makes 4 1/2 dozen cookies

Butterscotch Crackles

Butterscotch Crackles

Rolling the cookies in powdered sugar results in a glisten and crackle surface.

2 rolls (16.5 oz each) Pillsbury� refrigerated sugar cookies
2 cups Wheaties� cereal, crushed (1 cup)
1 cup butterscotch chips (from 11-oz bag)
1 cup coconut
1/2 cup powdered sugar

1. Let cookie dough stand at room temperature to soften slightly.

2. Heat oven to 350�F. Spray cookie sheets with cooking spray. In large bowl,
break up cookie dough. Stir or knead in crushed cereal, butterscotch chips and
coconut until well blended. Shape dough into 1-inch balls; roll in powdered
sugar. On cookie sheets, place balls 2 inches apart.

3. Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove
from cookie sheets to cooling racks.

Makes: 4 dozen cookies

Quick Rice Krispie Chicken

1 3-lb. chicken, cut into serving pieces
1 cube margarine
3 cups Rice Krispies cereal

Coat chicken in melted margarine, roll in Rice Krispies. Bake ingreased pan for
1 hour at 350 degrees, or until done. It's not necessaryto turn chicken.

Taco Meatloaf

Taco Meatloaf

1 lb. Ground beef
1 Egg
1/2 cup Cheddar cheese cracker crumbs (like Goldfish)
1 pkg. Taco seasoning
3-4 slices American Cheese

Combine hamburger, egg, cracker crumbs, and taco seasoning and mix well. Place
half of the meat mixture into loaf pan. Place 3 slices of cheese then top off
with remaining meat mixture. Cover top with generous amount of salsa and bake in
375-degree oven for about 35 min. Remove from oven and top with cheese if
desired then return to oven for apx. 10 more min. or until done.

Jewel Bar Cookies

Jewel Bar Cookies

2 eggs
1 cup sugar
1 1/2 teaspoons vanilla
1 cup whole wheat flour, sifted (use white if you prefer)
1/2 teaspoon salt
1/2 cup gum drops, chopped (not black)
1/2 cup raw almonds, chopped

Preheat oven to 325�F.

Grease a 9"x9"x2" baking pan very well and set it aside.

In a mixing bowl, beat the eggs until foamy. Beat in sugar and vanilla.

Sift together the whole wheat flour and salt. Mix in the gumdrops and chopped
nuts. Add egg/vanilla mixture to flour mixture and blend well.

Spoon mixture into prepared baking pan. Spread the mixture evenly to all sides.

Bake for 30 to 35 minutes (do not over bake). The top will slightly crack, but
the inside will still be moist when done. Cut into squares while warm. Cool.
Remove from pan when the cookies have cooled.

Chinese Broccoli

Chinese Broccoli

1 large head of broccoli, cleaned and cut into pieces.
2 tablespoons oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock
1 teaspoon cornstarch

Brown onion in oil over medium heat. Add broccoli to onion, cover and cook about
3 minutes.

Mix soy sauce and sugar with the chicken stock. Add corn starch and mix. Pour
mixture over broccoli. Cook, uncovered, another 2 to 3 minutes, stirring