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May 25, 2010

Overnight French Toast




4eggs
1/2cup half-and-half or milk
1/3cup orange juice
3tablespoons orange-flavored liqueur or orange juice
2tablespoons sugar
1/4teaspoon vanilla
1/4teaspoon salt
16slices French bread, each 3/4 inch thick
Glorious Orange Sauce
1/2cup butter or margarine
1/3cup sugar
1/3cup frozen orange juice concentrate, thawed
1/4cup pomegranate seeds, if desired
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1.In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
2.In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
3.Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.

Cinnamon Batter-Dipped French Toast


2cups Original Bisquick® mix
1 1/4cups milk
2teaspoons ground cinnamon
1teaspoon vanilla
2eggs
10slices bread
Powdered sugar, if desired
Maple syrup, if desired




1.Heat griddle or skillet; grease if necessary.
2.In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle.
3.Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup.

Peanut Butter Silk Pie



This peanut butter silk pie has a graham cracker crust, a thin layer
of fudge, and a cream cheese - peanut butter filling. Make this
special and delicious dessert for any occasion. This recipe uses
chocolate fudge cooked to soft ball stage, but you can use your own
favorite fudge recipe.

graham cracker crust for 9-inch pie*
Fudge Layer
1 cup granulated sugar
2 ounces bittersweet chocolate
1/3 cup evaporated milk
1 tablespoon corn syrup
1 heaping tablespoon peanut butter
Filling
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk
2 cups whipped topping
*Purchase a large graham cracker crust or make your own:


Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup
melted butter or margarine; pat into a 9-inch pie plate and chill for
about 30 minutes before filling. If a crispier crust is desired, bake
at 375° for about 7 minutes before filling.


In a medium saucepan, cook sugar, chocolate, milk, corn syrup
together, stirring occasionally, to the soft ball stage (see below),
or about 234° to 240° on a candy thermometer. Remove from heat; stir
in peanut butter. Beat lightly for a few minutes; pour into bottom of
pie crust. Chill thoroughly before filling.

In a large mixing bowl, beat cream cheese with peanut butter,
powdered sugar and milk. Fold in whipped topping until well blended.
Spoon into fudge-layered pie crust and garnish with chocolate curls
and/or chopped peanuts. Chill thoroughly before serving.

Old Fashioned SweetPotato Cobbler


4 large SweetPotatoes, peeled and sliced 1/2" thick(about 8 cups)
Lightly Salted Water to Cover
2 cups Sugar
4 Tbsp. Flour
1 tsp. Cinnamon
1/2 tsp. Ground Nutmeg
1/2 cup (1 Stick) Unsalted Butter
2 (9-inch) Rounds Unbaked Pie Pastry
2 Tbsp. Milk
1 Tbsp. Sugar
1/4 cup Chopped Pecans, optional


Place SweetPotato slices in a large saucepan with lightly salted
water to cover. Bring to a boil, then reduce heat to medium and
simmer about 7-8 minutes, or until slices are just tender but still
firm. Drain all but 2 cups cooking liquid from pan. Reserve
SweetPotato slices.

To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to
combine. Add butter. Place pan over medium heat and stir until sugar
and flour dissolve and butter melts. Return SweetPotato slices to pan
and let syrup bubble up. Remove from heat. Preheat oven to 400
degrees.

Layer slices in the bottom of an 8"x10" glass baking dish. Pour syrup
over. Cut pie pastry into 3/4-inch strips and layer on liberally like
latticework. Brush pastry top with milk and then sprinkle with sugar.
Scatter pecans over top, if desired. Bake 20-25 minutes, or until
pastry lightly browns and juices bubble up. Serve warm with vanilla
ice cream.

Coconut Macaroons

Quick and easy. I sometimes replace the vanilla with almond flavor.

Easy Coconut Macaroons

16 ounces shredded coconut
1 can (14-15 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Directions for coconut macaroons
Mix all ingredients together. Drop by teaspoonfuls onto generously
greased baking sheets. Bake at 350° for 8 minutes. Cool coconut
macaroons slightly; remove to rack.

Makes about 4 to 5 dozen coconut macaroons.

Double Chili Cheese Dip

"This is an easy appetizer that you can make at the last minute. I
never have any leftovers. Serve with tortilla chips.
Prep Time: 5 Minutes
Total Time: 25 Minutes

What You Need
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
4 green onions, thinly sliced
1/4 cup diced green chiles, drained
1 cup shredded Cheddar cheese

What You Do
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie
plate.
Spread cream cheese into the prepared pie plate. Top the cream cheese
with chili, onions, chilies, and cheese.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.

Baked Jalapeno Poppers

1 package cream cheese -- (8-oz.) softened
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
6 slices bacon -- cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 pound jalapeno peppers -- halved lengthwise and seeds
removed
1/2 cup dry bread crumbs

Combine cheeses, bacon and seasonings; mix well. Fill each pepper half with
about 2 tablespoons of cheese mixture. Roll in bread crumbs. Place on a
greased baking sheet. Bake uncovered at 300F for 25 to 30 minutes, until
peppers are tender.

Garden Salsa

INGREDIENTS
1 medium green pepper, chopped
2 celery ribs, chopped
1 medium tomato, diced
1 small onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh cilantro or parsley
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup water
1/2 cup tomato sauce
1/3 cup tomato paste
3 garlic cloves, minced
1 tablespoon lemon juice
1/4 teaspoon pepper
Tortilla chips



DIRECTIONS
In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers. Yield: about 3 cups. 




PIMENTO CHEESE



1 1-lb. premium white extra sharp cheddar cheese
1 1-lb. yellow sharp cheddar cheese
2 c. mayonnaise
1 tsp. garlic pepper
2 (4-oz.) jars pimento

Grate both 1 lb. blocks of cheese. Mix together in large bowl with
mayonnaise. (You can substitute sour cream or yogurt for the
mayonnaise.) Continue to mix in garlic pepper and undrained pimentos.
Cover and refrigerate.

Seafood Sushi Wraps


Wraps South Beach Living Multi Grain Wrap, 10-Count, 8-Inch Wrap (Pack of 6)


3/4 cup uncooked sushi (medium-grain) rice

1 cup water

3 tablespoons seasoned rice vinegar

3 whole wheat roll-ups (9 1/2x8 inch; from 8-oz package)

6 tablespoons garden vegetable cream cheese spread (from 8-oz container)

1/2 cup shredded carrot

1/2 cup chopped red bell pepper

6 to 8 (about 1 oz each) refrigerated imitation crabmeat sticks

3 green onions, trimmed to 8-inch length, halved lengthwise

 
Dipping Sauce


2 tablespoons finely chopped gingerroot

2 tablespoons red wine vinegar

2 teaspoons sugar

1/4 to 1/2 teaspoon roasted red chili paste

2 cloves garlic, finely chopped

1/3 cup plus 2 teaspoons reduced-sodium soy sauce

 
1. In 1 1/2-quart nonstick saucepan, heat rice and water to boiling. Reduce heat to low; cover and cook 15 to 20 minutes or until all water is absorbed and rice is tender. Meanwhile, place 15x10-inch pan with sides in freezer to chill.


2. Drizzle rice vinegar over rice while lifting and fluffing rice; spread rice in chilled pan. Place in freezer for 5 minutes to cool completely.

3. On work surface, place 1 roll-up with short sides at top and bottom. Spread 2 tablespoons cream cheese over entire surface of roll-up. Spread 3/4 cup cooled rice over cream cheese, leaving 1 1/2 inches of top short edge free of rice. Starting 1 inch from bottom short edge, arrange narrow row of carrot, row of bell pepper and row of crabmeat crosswise over rice. Above crabmeat, place 2 onion halves, alternating ends so there is one green end and one white end on each side. Press all layers into rice.

4. Bring bottom edge of roll-up over fillings to top edge of rice; pull bottom edge of roll-up back toward bottom, scraping rice into roll and fillings to make a firm roll (be sure there are no air spaces). Roll up, letting cream cheese seal the roll. Wrap in plastic wrap. Repeat with remaining ingredients, making 2 more rolls. Refrigerate rolls 1 hour.

5. Meanwhile, in small bowl, mix dipping sauce ingredients. To serve, trim ends of each roll; cut each roll into 8 slices. Serve with dipping sauce.

Beer-Battered Seafood

Vegetable oil


1 pound fish fillet or 1 pound uncooked peeled deveined large shrimp, thawed if frozen

3 to 4 tablespoons Original Bisquick® mix

1 cup Original Bisquick® mix

1/2 cup beer

1 egg

1/2 teaspoon salt

1.Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.


2.Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.

3.Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.

High Altitude (3500-6500 ft) Heat oil to 330ºF to 335ºF

Garlic Butter Orange Roughy

Ingredients

1/2 pound orange roughy cut into fillets


2 tablespoons butter

3 cloves garlic minced

1 tablespoon olive oil

salt and pepper





Preparation

1 Preheat oven to 375.
2 Rinse filets in water, pat dry with paper towels.
3 Set aside
4 Melt butter in a small saucepan.
5 Add garlic, olive oil, stirring until all is mixed together.
6 Spray a small square glass baking dish with cooking spray.
7 Sprinkle both sides of fish with salt and pepper, and lay fish filets in the dish.
8 pour garlic butter mixture over everything.
9 Bake at 375 for 15-20 minutes, until fish flakes when you pick at it with a fork.

English-Style Fried Fish Batter

Servings: 4 Servings


Ingredients

120 grams Flour

1 teaspoon Baking powder

1 Egg

Salt to taste

1/4 cup Water

2 tablespoon Vinegar



Preparation

Mix dry ingredients, then water, then vinegar... and last, the beaten egg. Mix to make a smooth batter. Dip the fish into a little extra flour then into the batter.


Then shallow or deep fry the fish.

Parmesan Baked Cod

Ingredients

1 lb Cod Fillet


2 tb Flour

2 tb Cornmeal

1/2 ts Onion Salt

1/8 ts Ground Black Pepper

2 tb Butter Or Margarine

2 tb Grated Parmesan Cheese





Preparation

Rinse fish and pat dry. In shallow dish, combine flour, cornmeal, onion salt, and pepper; set aside. Melt butter in shallow dish. Roll cod in butter, then in flour mixture. Place fillets in 8-inch square baking dish. Drizzle remaining butte over fillets and top with grated parmesan cheese. Bake in a 450 degree oven for 12 to 14 minutes or until cod flakes easily when tested with fork. NOTES : Bake tender, delicate cod in a crisp crust of parmesan for a family favorite.

Pan-Fried Scallops

Ingredients1 1/2 lb Sea scallops, rinsed


1/2 c Bread crumbs

1/4 ts Salt

1/8 ts Pepper

1/8 ts Paprika

1/2 c Butter

2 c Rice, cooked

1/4 c White wine
 
PreparationMix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter till frothy. Add scallops and saute till lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; Boil gently while stirring for 1 minute. Pour over scallops.

Crunchy Oven Fried Fish

Ingredients

1 lb Fresh orange roughy; or


1/4 c All-purpose flour

1/4 ts Salt

1/4 ts Lemon pepper

1 Egg white

1/4 c Dry bread crumbs

1/4 c Cornmeal

1 1/2 ts Grated lemon peel

1/2 ts Basil





Preparation

1. Cut fish into serving-size pieces. In a shallow dish combine flour, salt and lemon pepper and set aside.
2. Beat egg white until frothy and set aside. Combine bread crumbs, cornmeal, lemon peel and basil.
3. Dip one side only of fish fillets into flour mixture, shaking off excess. Dip into egg white, then coat with bread crumbs.
4. Spray a shallow baking pan with nonstick cooking spray. Place fillets in baking pan coating side up, tucking under any thin edges.
5. Bake in a 450 degree oven 6 - 12 minutes or until fish flakes easily with a fork.

SWEET TATER PIE

2 1/2 c.  Sweet "taters" cooked and mashed

2 eggs

1/4 tsp. Salt

1 c. Milk
1 c. Sugar

1/2 stick butter

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Allspice

Mix well and pour into unbaked pie shell. Bake at 325 degrees about 50

minutes

OLD TIMEY BUTTERMILK PIE

1 (9 inch) unbaked pie crust

1/2 c. Butter

1 1/2 c. Sugar

3 rounded tbsp. Flour

3 eggs, beaten

1 c. Buttermilk

1 tsp. Vanilla

1/2 tsp. Butter flavoring

1/4 tsp. Nutmeg (sprinkled over pie before baking)



Cream soft butter with sugar, add eggs and flour. Stir in buttermilk and

flavorings. Pour into unbaked pie shell, bake 350 degrees for about 45

minutes.

Crockpot Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries

1/2 cup plus 2 Tbs sugar (optional)

1/2 cup water, warm if using frozen blueberries

2 Tbs instant tapioca

2 cup all-purpose flour

2 1/2 tsp baking powder

1/2 as salt

4 Tbs unsalted butter; chilled

1/2 cup milk

1 large egg

2 Tbs light brown sugar



In a 3.5 to 5 quart crockpot, combine blueberries, the 1/2 cup granulated

sugar, the water and tapioca. Cover and

Cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a

medium bowl, whisk flour, the remaining 2 Tbs

Granulated sugar, baking powder and salt to combine. Using a pastry blender

or two knives, cut in the butter

Until the mixture resembles coarse meal. In small bowl, beat milk and egg

together. Stir into flour mixture to

Form a soft dough. Turn your crockpot setting to HIGH. Drop the dough by

tablespoonfuls on top of the blueberries. Cover and cook until the topping

is firm and a toothpick inserted in the center comes out clean, about 30

minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings

stand for 5 minutes before serving, then spoon into individual bowls.