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Dec 29, 2010

Quick Cream Whipper | Country Cooking Recipes

This is an absolute tool that I make necessary to use quite often during special occasions, like birthdays, or holidays. I bought this creative whip and use it on a regular basis.
It is a unique tool that every cook should have if you make cream pies, cakes or those homemade goodies. It works like a champ and you can add your own ingredients to suite your taste.

Having originated in Spain, the intensely flavorful, sweet or savory whipped foams called espumas have become popular on restaurant menus worldwide. Our vacuum-insulated whipper is the first designed for making these hot and cold foams in the home kitchen. Using N20 cartridges (sold separately), it can aerate pureed mixtures of fresh fruits, herbs, vegetables, seafood and meat into varying consistencies: firm (for mousse), creamy (for whipped cream) and liquid (for soups, sauces and gravies). The whipper’s contents will remain cold for up to eight hours, or hot for up to three hours, which allows prep work to be completed well in advance. It has a capacity of one pint for making up to 2 1/2 quarts of aerated foam. Included are three decorating tips to dispense whipped foods in attractive patterns, a recipe book and complete instructions. Dishwasher safe. 13 1/2" high.

WandaSue Rawlins
Country Cooking Recipes
12SC Social Community
My Business Notebook

Dec 27, 2010

Got LeftOvers Enjoy Some Delicious Ways to Enjoy Them | Country Cooking Recipes

Quick and Easy Leftover Recipes Enjoy

Ham Fried Rice — Easy ham leftover recipe

Old Fashioned Lima Bean Soup — Delicious and hearty

Potato and Double Corn Chowder — Lots of options

Ham and Cheese Potato in Slow Cooker — Budget-friendly

Grilled Ham, Swiss, Sauerkraut Sandwiches — Surprising

Pan-Grilled Monte Cristo Sandwich — Cannot be beat

Delicious Ham Omelet — Just a few ingredients

Make-Ahead Breakfast Casserole — Simple and quick

Ham and Cheese Macaroni — Easy and always a hit

Grandma Leen's Mac and Ham Casserole — Universal appeal

Au Gratin Potatoes and Ham — Great main course or side

Char's Easy Spaghetti — Doesn't get any easier

Asparagus Cheese Strata — A delicious combination

Red and Blackeye Soup — Easy way to get warm

Ham and Cheese Supper — Ideal slow cooker dinner

WandaSue Rawlins
Country Cooking Recipes
12SC Social Community

Dec 17, 2010

Chocolate Pecan Pie | Country Cooking Recipes

Chocolate Pecan Pie
If you love chocolate and you love pecan pie then you're in for a doubly delicious treat! Our sinful Chocolate Pecan Pie is a winner from start to finish!

"Hole-y" Christmas Tree
Out of creative ideas this holiday season? How about a Christmas tree...made of doughnuts? It's a crazy idea, but we think it works!

Dec 11, 2010

Christmas Candys | Country Cooking Recipes

Cinnamon Candy

3 c. white sugar

1 c. white Karo

1 c. water

1 tbsp. red food coloring

2 tsp. cinnamon oil

1 pair scissors

Combine first 3 ingredients. Cook until hard crack using candy thermometer. Remove from heat. Stir in food coloring. Add in cinnamon oil, stirring well to mix. Pour into greased cookie sheet. When cool enough to touch, using scissors cut into bite-size pieces. Roll pieces in powdered sugar.

Buckeyes Candy

1 (16 oz.) pkg. powdered sugar, sifted

1 1/2 c. creamy peanut butter

1/2 c. margarine, softened

1 tsp. vanilla

1/2 tsp. salt

2 oz. paraffin

1 (12 oz.) pkg. semi-sweet chocolate


Blend sugar, peanut butter, margarine, salt and vanilla until smooth. Shape into 1 inch balls. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick until 3/4 covered. Place on waxed paper until set. Cover over hole until smooth. Makes 6 dozen

Cocoa Fudge

2/3 c. Hershey's cocoa

3 c. sugar (reg. granulated type)

1/8 tsp. salt

1 1/2 c. milk

1/4 c. butter

1 tsp. vanilla

Combine cocoa, sugar and salt in a large saucepan (3 quart size); add milk gradually and mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to a medium temperature and continue to boil without stirring until the mixture reaches a temperature of 232 (or until a small amount forms a soft ball when dropped into cold water). --Usually this takes about 20 minutes at medium heat. Remove saucepan from heat; add butter and vanilla but do not stir. Allow to cool at room temperature until the mixture reaches 110 degrees--usually the cooling process takes about 20 minutes also. Stir by hand until fudge thickens and loses some of its gloss. Quickly pour and spread in a lightly buttered 8x8x2 inch pan. Cool and cut into squares.

Sunflower Seed Candy

1 c. sugar

1 c. butter

1/4 c. water

3/4 c. sunflower seeds

1 (6 oz.) pkg. chocolate chips

1/4 c. sunflower seeds

Heat a heavy frying pan very hot. Mix together sugar, butter and water. Pour into hot pan and fry until golden brown. Add 3/4 cup sunflower seeds. While hot, sprinkle chocolate chips on top to melt. Sprinkle 1/4 cup sunflower seeds on top of melted chocolate.