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Jun 19, 2010

Cookie Lovers

Cookie Lovers and Everyone Who Wants to Make Great Holiday Memories without Breaking the Bank!

http://20e7drpdhltgj5dprwux19qag1.hop.clickbank.net/


No-Way Noel Cookies


BestChristmasCookieRecipes.com

 2 tablespoons butter or margarine
2 eggs
1 cup brown sugar, firmly packed
5 tablespoons flour
1/8 teaspoon baking soda
1 cup chopped nuts
1 teaspoon vanilla
Powdered sugar

Melt butter or margarine in a 9-inch square pan and remove from heat.
Beat eggs lightly in a large bowl.
In another bowl, combine sugar, flour, baking soda and nuts. Combine with eggs. Add vanilla and mix well.
Pour batter into pan with melted butter/margarine. DO NOT STIR. Do you hear me? Do not stir.
Bake 20 minutes at 350°. Hey, I said do not stir. Get the spoon away from the bowl.
When done, cool on a rack. Cut in 18 rectangles and dust with powdered sugar.

Jun 17, 2010

BAKED PINEAPPLE CHICKEN

1/4 cup chicken broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, divided
2 bone-in chicken breast halves (6 ounces each), skin removed
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 teaspoon cornstarch
2 teaspoons orange marmalade
1 teaspoon lemon juice

In a large resealable plastic bag, combine the broth, soy sauce and
1/2 teaspoon ginger; add chicken. Seal bag and turn to coat;
refrigerate for 2 hours, turning occasionally.

Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup
pineapple (refrigerate remaining pineapple and juice for another
use). In a saucepan, combine cornstarch and reserved pineapple juice
until smooth. Stir in the pineapple, orange marmalade, lemon juice
and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes
or until thickened.

Drain and discard marinade. Place chicken in a 9-in. square baking
dish coated with nonstick cooking spray. Top with pineapple mixture.
Bake, uncovered, at 350° for 45-50 minutes or until juices run
clear.

Yield: 2 servings.

Walnut Apple Dessert

8 cups sliced peeled tart apples (about 6 medium)
2-1/4 cups packed brown sugar, divided
2 teaspoons ground cinnamon
1 cup butter or margarine, softened
2 eggs
2 cups all-purpose flour
1 cup finely chopped walnuts, divided
Vanilla ice cream, optional

Place apples in a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle with 1/4 cup brown sugar and cinnamon. In a mixing bowl,
cream butter and remaining brown sugar. Add eggs. Stir in flour and
1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts.

Bake at 350° for 45-55 minutes or until the apples are tender. Serve
warm with ice cream if desired.

Yield: 12-16 servings.

BASIL PASTA SAUCE

1/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon olive or vegetable oil
1 can (14-1/2 ounces) diced tomatoes with garlic, undrained
2 tablespoons white wine or chicken broth
1 tablespoon minced fresh basil
1/8 teaspoon salt
1/4 pound bulk Italian sausage, cooked and drained
3 tablespoons tomato paste
Hot cooked fettuccine or pasta of your choice

In a saucepan, saute the mushrooms, onions and garlic in oil. Add
the tomatoes, wine or broth, basil and salt. Bring to a boil;
simmer, uncovered, for 5 minutes. Stir in the sausage and tomato
paste; heat through. Serve over pasta.

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Summer Fruit Salad

Ingredients
1 cup mixed berries
1 mango peeled, pitted and cubed
1 nectarine pitted and sliced
2 tablespoons orange juice
Cooking Instructions
1. Mix the fruit in a bowl. Sprinkle with the orange juice.
2. Serve for breakfast over yogurt, as a side dish with lunch or dinner or for dessert over sorbet or low-fat yogurt.




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Betty Crocker The 300 Calorie Cookbook: 300 tasty meals for eating healthy every day (Betty Crocker Books)Betty Crocker The 300 Calorie Cookbook: 300 tasty meals for eating healthy every day (Betty Crocker Books)

Cajun Ribeye Burgundy

4 beef rib eye steaks (6-ounces) cut 1-inch thick 
3 Tbsp. Cajun spice mix 
1 Tbsp. olive oil 
2 Tbsp. fresh oregano, chopped fine 
1 Tbsp. fresh thyme, chopped fine 
1 Tbsp. fresh rosemary, chopped fine 
1 tsp. garlic, minced 
1 cup Burgundy wine 
 salt and pepper to taste 

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste. 
In a heavy skillet, preheated over high heat, quickly brown the steaks 2 
minutes on each side. Remove steaks to platter. 

Reduce heat to medium and add oil. Saute herbs and garlic in oil until 
fragrant and slightly brown. Reduce heat to low and add Burgundy. 
When wine starts to bubble, return steaks to skillet. Reduce heat to a
simmer. Cover and cook for 5 minutes. 

Remove steaks to platter and keep warm. Boil liquid
until reduced by half. Spoon sauce over steaks and serve.


Emeril Hard Anodized Nonstick 8-Inch and 12-Inch Fry Pan SetEmeril Hard Anodized Nonstick 8-Inch and 12-Inch Fry Pan Set


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Emeril Stainless Steel 2-Quart Saute Pan with LidEmeril Stainless Steel 2-Quart Saute Pan with Lid



Squaw Corn

This is an old time recipe gave to me by one of my Aunt's.  Who
was one of the best cook's. She would always have this Corn mix
ready to go when company came over.
Try it today.




4 slices bacon {fried and set aside saving 3 tblsp. drippings from skillet}
1 medium pepper,chopped
1 small onion,chopped
1 can {17 ounce} cream-style corn
1 tsp. salt
1/8 tsp. pepper
4 eggs,beaten

Fry bacon; set aside. 
Drain all but 3 tblsp. drippings from skillet. 
Cook and stir green
pepper and onion in drippings until onion is tender. 
Add remaining ingredients, 
Cook and
stir until eggs are thickened throughout but still moist. 
Crumble bacon; sprinkle on
egg mixture. 
4 to 6 servings





This week Cooking for Dads


How to cook Prime Rib - Cooking for dads, 

Christmas Roast Beast by Rob Barrett Jr.



Jun 10, 2010

Wanda's Peanut Butter Candy

1/2 cup peter pan peanut butter (creamy)
1/2 cup sugar
1/4 cup evaporated milk
2 1/2 cups cornflakes

Mix peanut butter, sugar and milk to a smooth cream.
Stir in cornflakes until blended with peanut butter mixture.

Drop by teaspoons onto an ungreased baking sheet.
Bake in a 375F oven for 6 minutes or until browned.

Wanda's Deviled Ham Stuffed Tomatoes

2 cans (4 1/2 ounces each)
Deviled Ham

1 cup 4 ounces shredded swiss cheese
1/2 cup chopped pimento-stuffed olives
2 tablespoons chopped onion
4 medium tomatoes, cut into quarters

In a bowl, mix together deviled ham, cheese, olives and onion.
Spoon mixture into center of tomatoes.
Chill
Makes 4 servings

WANDA'S MOLDED ORANGE SALAD

2 envelopes unflavored gelatin
3 cups orange juice
1/2 cup lemon juice
2/3 cup orange marmalade
2 cups pitted ripe olives
mandarin orange sections

Sprinkle gelatin on 1 cup orange juice to soften. 
Stir over low heat until dissolved.
Remove from heat and add remaining 2 cups orange juice and marmalade.
Chill until mixture starts to set.

Arrange about 10 ripe olives cut in halves and orange sections in pattern on bottom of 1 1/2 quart mold.
Fold remaining ripe olives into gelatin and spoon carefully into mold. 
Chill until firm.


makes 6 servings

Wanda's Version of Pizza by the Scoop







16            ounces  cream cheese softened
  1       12-ounce bottle  chili sauce
  1       6-ounce package  Canadian bacon  chopped
  1              small  onion  chopped
  1              small  green pepper chopped
     3/4           cup  shredded mozzarella cheese
     3/4           cup  shredded cheddar cheese
                        corn chips or your favorite brand of chips


Spread cream cheese on an ungreased 12-inch pizza pan.  Spread with 
chili sauce.  Sprinkle with the Canadian bacon, onion, green pepper 
and cheeses.  Serve with chips.

Wanda's Perfect summer Fruit Dip





French Cream:

  • 1 (8-ounce) package cream cheese
  • 1 cup powdered sugar
  • 1 cup whipping cream
  • 1/4 cup granulated sugar
  • 1 lemon, zested and juiced
  • Pineapple juice

Directions

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.


Jun 7, 2010

Wanda's Homemade Yeasty Rolls

Ingredients
  • 2 packages active dry yeast
  • 2 cups milk, scalded, cooled to lukewarm, divided
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 2 eggs, beaten
  • 1/4 cup vegetable shortening or margarine
  • 5 cups all-purpose flour
  • Melted butter


Instructions
  1. Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.
     
  2. Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.
     
  3. Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

Jun 6, 2010

Wanda's Banana Oatmeal Cookies

     1-1/2 cups all-purpose flour
     1 cup sugar
     1 teaspoon salt
     1/2 teaspoon baking soda
     1/2 teaspoon ground cinnamon
     1/4 teaspoon ground nutmeg
     3/4 cup butter, softened
     1 egg
     1 cup mashed ripe bananas (about 2)
     1-3/4 cups quick-cooking oats
     1 cup (6 ounces) semisweet chocolate chips
     1/2 cup chopped walnuts

Directions

     In a bowl, combine the first six ingredients; beat in butter until mixture
resembles coarse crumbs. Add egg, bananas and
oats; mix well. Stir in chips and nuts.
     Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15
minutes or until golden brown. Cool on wire racks. 


Yield: 4 dozen.


Sheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 GaugeSheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 Gauge


Next Day Gourmet Sheet Pan Full Size - 17-3/4'' x 25-3/4'' 16 gaugeNext Day Gourmet Sheet Pan Full Size - 17-3/4'' x 25-3/4'' 16 gauge


Wilton Cookie SpatulaWilton Cookie Spatula

Wanda's Homemade Blackberry Crisp

1 1/2 cups flour
3/4 cup light-brown sugar
1/2 cup (1 stick) cold unsalted butter,
   cut into small pieces
1 tsp coarse salt
2 3/4 pounds fresh blackberries (5 pints)
2 tbsp instant tapioca
3/4 cup granulated sugar
1 tbsp grated orange zest,  plus 1/4 cup orange juice
 
Preheat oven to 375 F.  In a food processor, pulse the flour, brown sugar,
butter, and salt until combined.  In a large bowl, toss together the
blackberries, tapioca, granulated sugar, and orange zest and orange juice.  Pour
the blackberry mixture into a 2 quart baking dish.  Sprinkle evenly with the
flour mixture.  Bake until the topping is golden and the juices are bubbling,
about 50 minutes.  Let cool for 20 minutes.  Serve warm or at room temperature.

Makes 8 servings


Blackberry Juice-Sweetened Fruit SpreadBlackberry Juice-Sweetened Fruit Spread
 




Savannah Mixes Sugar Free Southern Blackberry Mix, 25-Ounce Bottle (Pack of 4)Savannah Mixes Sugar Free Southern Blackberry Mix, 25-Ounce Bottle (Pack of 4)

Wanda's Homemade Tomato Soup

     2 tablespoons all-purpose flour
     1 tablespoon sugar
     2 cups milk, divided
     4 cups tomato juice, heated
     Chopped fresh parsley

Directions

     In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until
smooth. Add remaining milk. Bring to a boil over medium heat, stirring
constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot
tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.



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