1. tomato Basil Pasta Salad
Posted by: “Lynnda”
Tomato Basil Pasta Salad
3 large ripe tomatoes, coarsely chopped
1/3 cup chopped red onion
1/4 cup extra virgin olive oil
2 T. red wine vinegar
1 t. minced garlic
1/3 t. each salt and pepper
1/4 t. dried oregano
12 oz. fusilli pasta or your favorite pasta
1 cup fresh basil leaves, cut into thin strips
Put tomatoes, onion, oil, vinegar, garlic, salt, pepper and oregano in large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally, Cook pasta in large pot of lightly salted boiling water as package directs. Drain and add to bowl with tomatoes; Lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day. Serves 8
Source: Unknown
________________________________________________________________________
________________________________________________________________________
2. Tuscan Tomato Soup and Parmesan Toasts
Posted by: “Lynnda”
Tuscan Tomato Soup and Parmesan Toasts
1 jar marinara sauce, 24 to 26 oz
1 can cannellini beans, rinsed, 19 oz
1 jar roasted red peppers, 7 oz
2 T. extra virgin olive oil
1 clove garlic
1 3/4 cups water
1/4 cup thin strips fresh basil
Freshly ground pepper to taste
Parmesan Toasts:
12 thin slices French bread
12 t. grated Parmesan cheese
Put sauce, beans, peppers, oil and garlic in blender or food processor; process until smooth. Pour into a medium pan along with water. Stirring often, bring to a simmer over medium high heat. Remove from heat; stir in basil. Spoon into bowls. Grind pepper on top. Parmesan toasts: Heat broiler. Line a baking sheet with foil. Place bread on foil; sprinkle each slice with 1 t. grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.
Serves 4
Source: Unknown
________________________________________________________________________
________________________________________________________________________
3. Cranberry Walnut Bread
Posted by: “Lynnda”
Cranberry Walnut Bread
2 cups flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t.salt
1/8 t. ground cloves
1 1/2 cups fresh or frozen cranberries, divided
1 cup sugar, divided
1 cup buttermilk
2 eggs
1/2 cup vegetable oil
2 t. mince orange zest from about 1 orange
1 t. vanilla extract
1/2 cup chopped toasted walnuts
3 T. coarse or turbinado sugar
Preheat oven to 350. Coat inside of 9 x 5 inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, cinnamon, salt and cloves in bowl. Make a well in center. Set dry ingredients aside. Toss 1 1/4 cups cranberries with 1/4 cup sugar in a small bowl; set sugared cranberries aside. Whisk together buttermilk, the remaining 3/4 cup sugar, eggs, oil, zest and vanilla in separate bowl until fully combined. Pour buttermilk mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir sugared cranberries and walnuts into batter. Pour batter into prepared loaf pan. Bake until a toothpick inserted in center of loaf comes out clean and bread is golden on top, about 1 hour. Cool loaf in pan on rack for 15 minutes. Pulse remaining 1/4 cup cranberries in mini food processor or mince them by hand. Toss with coarse sugar for the topping. Turn bread out onto a cooling rack; sprinkle top of loaf with cranberry sugar topping. Let bread cool completely, about 2 hours before serving.
You can make and bake this bread ahead of time and freeze in freezer paper. Freeze for up to 1 month. Thaw bread to room temperature. Make topping of cranberries and coarse sugar; sprinkle over the top of the bread.
Source: Holiday Baking
________________________________________________________________________
________________________________________________________________________
4. Apple Cheddar Bacon Bread
Posted by: “Lynnda”
Apple Cheddar Bacon Bread
6 strips thick sliced bacon, diced
2 cups flour
1/2 t. salt
1/2 t. baking soda
Vegetable oil
1/2 cup sugar
2 eggs
1 Granny Smith apple, peeled and shredded, about 1 cup
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 1/4 cups shredded cheddar cheese
Preheat oven to 350. Coat an 8 1/2 x 4 1/2 inch glass loaf dish with nonstick spray.Sauté bacon in skillet over medium high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper towel lined plate; set aside. Reserve drippings. Whisk together flour, salt and baking soda in a large bowl. Make a well in center. Set dry ingredients aside. Add enough oil (about 1/4 cup) to the reserved drippings to make 1/2 cup. Combine with sugar and eggs in large bowl and vigorously whisk until color lightens. Add shredded apple, applesauce and buttermilk, stirring to combine. Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir in 1 cup cheddar and the cooked bacon. Immediately pour batter into the prepared loaf dish. Bake loaf 50 minutes. Sprinkle remaining 1/4 cup cheddar on top of loaf; continue baking until a skewer inserted in center comes out clean, about 10 minutes longer. Cool bread in loaf dish on rack for 10 minutes, then turn bread out of dish. Allow bread to completely cool on a rack before slicing. You can make this bread ahead of time and completely cool it. Wrap in freezer paper and freeze up to 1 month. Allow to thaw at room temperature before serving. If you prefer a chunkier bread, feel free to dice the apple rather than shredding it. Try using chunky instead of smooth applesauce, too.
Makes one loaf.
Source: Unknown
________________________________________________________________________
________________________________________________________________________
5. Pumpkin Pasta
Posted by: “Lynnda”
Pumpkin Pasta
1 pound fettuccini
2 T. olive oil
2 cups sliced yellow onion
1/4 cup minced shallot
1 1/2 cups canned pumpkin
1 can chicken broth, 14 oz
3 t. chopped fresh thyme
2 bay leaves
1/2 t. salt
1/2 t. black pepper
2 cups shredded smoked Gouda cheese, divided
2 cups shredded Parmesan cheese
Fresh thyme
In large stock pot, bring 4 quarts salted water to a boil over high heat. Add fettuccini, and cook as pkg. directs. Drain well. In large nonstick skillet, heat olive oil over medium heat. Add yellow onion and shallot. Cook, stirring frequently, for 5 to 7 minutes or until onion is translucent. Add pumpkin to pan, stirring to combine. Add chicken broth, thyme, bay leaves, salt and pepper, stirring to mix. Simmer for 7 to 10 minutes, stirring frequently or until sauce is thickened. Add 1 1/2 cups Gouda, 1 1/2 cups Parmesan and pasta, stirring gently to mix. Remove bay leaves. Top with remaining 1/2 cup gouda and 1/2 cup Parmesan. Garnish with thyme leaves, if desired.
Serves 6 to 8
Source: Occasions to Celebrate
________________________________________________________________________
________________________________________________________________________
6a. Bacon Wrapped Chicken
Posted by: “Lynnda”
Bacon Wrapped Chicken
1 t. ground coriander
1 t. ground chipotle chile pepper
1 t. smoked paprika
6 boneless skinless chicken breasts
12 slices bacon
1 T. olive oil
In small bowl, combine coriander, chile pepper and paprika. Season chicken breast with spices. Wrap each chicken breast with 2 slices bacon, securing with wooden pick. Preheat oven to 425. Line baking sheet with foil. Place a cooling rack over prepared baking sheet. Heat olive oil in large nonstick skillet over medium high heat. Cook chicken breasts for 3 to 4 minutes per side or until bacon begins to turn brown. Remove chicken form pan and place on cooling rack over baking sheet. Bake for 40 minutes or until a meat thermometer inserted in the thickest part of chicken registers 170.
Serves 6
source: Celebrate!
________________________________________________________________________
________________________________________________________________________
7. Pumpkin Parmesan Rolls
Posted by: “Lynnda”
Pumpkin Parmesan Rolls
1 1/2 T. butter, melted
2 cups self rising flour
1 cup whole milk
1/4 cup mayonnaise
1/2 cup canned pumpkin
1/4 t. chipotle chili pepper
1/2 t. salt
1/4 cup shredded Parmesan cheese
Preheat oven to 350. Divide butter among muffin tins. Place in oven until butter is melted and pan is hot, 2 to 3 minutes. In large bowl, combine flour, milk, mayonnaise, pumpkin, chipotle chili pepper and salt, stirring well. Pour into prepared pan. Top with Parmesan. Bake for 15 to 20 minutes. Makes 12 rolls.
Source: Celebrate!
________________________________________________________________________
________________________________________________________________________
8. Dragon’s Blood
Posted by: “Lynnda”
Dragon’s Blood
1 small tube red gel icing
6 oz. orange juice
1 1/2 oz. tequila
1/2 oz. grenadine
Chill a martini glass in the freezer for 15 minutes. Remove form freezer and drip red gel icing down inside of glass. Fill a shaker halfway with ice. Add orange juice, tequila, and grenadine. Shake vigorously for 5 to 10 seconds. Strain into prepared martini glass; serve at once. Serves 1
Source: Celebrate!
________________________________________________________________________
________________________________________________________________________
9. Jack o” Lantern
Posted by: “Lynnda”
Jack O’ Lantern
Lime juice, sanding sugar for garnish
4 oz. fresh orange juice
2 oz. carbonated orange soda
1 1/2 oz. orange flavored liqueur
1 1/4 oz. spiced rum
Orange slice, green slivered almond for garnish
For garnish, dip rim of cocktail glass into lime juice, then into sanding sugar to coat. Mix 1/8 t. green food coloring into 1 T. water. Soak almonds in colored water for 1 hour. Remove and drain on paper towels until dry. Fill a shaker halfway with ice. Add orange soda, orange juice, orange liqueur and rum. Shake vigorously for 5 to 10 seconds. Strain into desired glass. Float orange slice with a green slivered almond stick in the middle. Serve at once.
Source: Celebrate!
________________________________________________________________________
________________________________________________________________________
10. Skeleton Shake
Posted by: “Lynnda”
Skeleton Shake
1 cup chocolate ice cream
3 T. prepared chocolate syrup
1/3 cup chocolate milk
Hazelnut pirouline cookies for garnish
Chill a tall glass for 15 minutes in the freezer. Remove from freezer and squirt desired amount of chocolate syrup into bottom of glass; return to freezer. In blender, combine ice cream, syrup and milk. Blend until smooth. Serve at once in chilled glass. Makes 1 drink
Variation: 1 1/4 oz. coffee flavored liqueur may be added to this drink if desired.
Source: Celebrate!
________________________________________________________________________
________________________________________________________________________
11. Limy Lizard
Posted by: “Lynnda”
Limy Lizard
1/2 cup lime sherbet
1/4 cup uncarbonated sweetened lime drink
3/4 cup lemon lime soda
Place sherbet into chilled glass. Pour lime drink over sherbet. top with lemon lime soda. Serve at once.
Serves 1
Source: Celebrate!
[About 1960, this was popular in San Diego, except they used Vodka for the “uncarbonated sweetened lime drink”,
or maybe in addition to it, I never made it, but had it given to me as a punch at a home party for Sarah Coventry Jewelry, that I was selling then.
It tastes good and I had more than one glass, much to the laughter of the ‘Ladies’.....never guessing that it was an alcoholic drink.
granny]
________________________________________________________________________
________________________________________________________________________
12. Bloody Carrie
Posted by: “Lynnda”
Bloody Carrie
4 oz. Bloody Mary Mix
2 oz. tomato juice
2 oz. Absolut Pepper vodka
1 t. olive juice
1 t. hot sauce
1/4 t. freshly ground black pepper
Mozzarella galls, sliced green olives for garnish
Fill shaker halfway with ice cubes. Add Bloody Mary mix, tomato juice, vodka, olive juice, hot sauce and pepper. Shake mixture vigorously for 5 to 10 seconds. Pour into chilled glass. Garnish with mozzarella balls stuffed with sliced green olives if desired.
Serves 1
Source: Celebrate!
________________________________________________________________________
________________________________________________________________________
13a. Spiced Pumpkin Cheesecake
Posted by: “Lynnda”
Spiced Pumpkin Cheesecake
For the crust:
1 cup gingersnap cookie crumbs, (24 small cookies)
1/2 cup graham cracker crumbs (4 graham crackers)
1/2 cup toasted pecan halves, pulsed in food processor
3 T. unsalted butter, melted
2 T.sugar
Pinch salt
Filling:
3 pkg. cream cheese, room temperature, 8 oz. each
1 cup sugar
1 can pumpkin puree, 15 oz
3 eggs
2 T. lemon juice
1 t. vanilla extract
1/2 t. each ground cinnamon and ground ginger
1/4 t. each ground nutmeg and ground cloves
Topping:
1 1/2 cups sour cream
1/4 cup sifted powdered sugar
Lightly sweetened whipped topping, optional
Sugared pecans, optional
Preheat oven to 325. Coat a 9 inch spring form pan with nonstick spray.Combine gingersnap crumbs and graham cracker crumbs for the crust in a bowl. Add pecans, stir in butter, the 2 T. sugar and salt until mixture is sandy. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake crust until it’s slightly golden, about 10 minutes. Remove pan from oven. Cool slightly. Using a hand mixer on medium, beat cream cheese and the 1 cup sugar in a bowl until mixture is fluffy.Add pumpkin, eggs, lemon juice, vanilla, cinnamon, ginger, nutmeg and cloves. Beat mixture until smooth, scraping sides of bowl. Pour filling into crust; place springform pan on baking sheet. Bake cheesecake until ides are set but center still is jiggly, about 50 minutes. Remove cheesecake from oven. Leave oven on. Whisk together sour cream and powdered sugar in a bowl. Spread topping over cheesecake. Return to oven and bake until its set, 15 minutes more. Turn off oven and crack open the door; leave cheesecake in oven for 20 minutes more. Remove cheesecake from oven. Allow cheesecake to cool in pan on rack for about 1 hour. Loosely cover cheesecake in pan with plastic wrap refrigerate overnight. To serve remove ring from springform pan. Slice cheesecake with sharp knife dipped in water and wiped dry before each cut. Garnish individual servings with whipped cream and sugared pecans if desired. Makes one 9 inch cheesecake.
Source: Holiday Baking
________________________________________________________________________
________________________________________________________________________
14. Sweet Potato “pie” Bread
Posted by: “Lynnda”
Sweet Potato “Pie” Bread
2 cups flour
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1/4 t. ground mace
1 stick unsalted butter, softened
3/4 cup packed dark brown sugar
2 eggs
1 cup mashed cooked sweet potato
2/3 cup buttermilk
1/2 cup chopped toasted pecans
For marshmallow glaze:
1/2 cup marshmallow crème
1 T. heavy cream
Preheat oven to 350. Coat six 4 x 2 1/2 inch mini loaf pans for disposable foil mini loaf pans with nonstick spray. Whisk together flour, cinnamon, nutmeg, salt, baking powder, baking soda, and mace in a bowl. Set dry ingredients aside. Using a hand mixer, cream together butter and brown sugar in a bowl until mixture is light and fluffy. Beat eggs into creamed mixture one at a time, fully incorporating the first before adding the second. Heat mashed sweet potato in a small skillet over medium heat. Stir constantly, to evaporate excess liquid, about 5 minutes. Gently stir sweet potato into the creamed mixture to blend. Alternately stir the flour mixture and buttermilk into the creamed mixture, starting and ending with flour mixture. Stir only until ingredients are combined; stir in pecans. Transfer batter to prepared pans. Bake loaves until golden and a toothpick inserted in centers comes out clean, 45 to 50 minutes. Cool loaves in pans on rack for 15 minutes, then remove from pans and cool completely on rack. Whisk together marshmallow crème and cream in a bowl until smooth. Drizzle glaze over tops of thoroughly cooled loaves. Makes 6 mini loaves.
Note: Make Ahead directions: Allow baked loaves to cool completely. Wrap in freezer paper; freeze up to 1 month. To serve, thaw loaves to room temperature before applying marshmallow glaze.
Source: Holiday Baking
________________________________________________________________________
________________________________________________________________________
15. German Chocolate Bread Pudding
Posted by: “Lynnda”
German Chocolate Bread Pudding
1 T. unsalted butter, softened
2 cups semisweet chocolate chips, 12 oz
1 stick unsalted butter, cubed
1 cup packed light brown sugar
2 cups milk
3 eggs
2 T. vanilla extract
2 t. instant espresso powder
1/2 t. salt
10 to 12 slices Texas toast, cut into 1 inch cubes (1 lbs) air dried
For the sauce:
2 t. butter
1/2 cup packed light brown sugar
1/2 cup heavy cream
1 egg yolk
Pinch salt
1/4 cup chopped toasted pecans
1/4 cup sweetened shredded coconut, toasted
2 t. brandy, optional
For whipped cream:
3/4 cup heavy cream
1 T. sifted powdered sugar
1 to 2 T. brandy, optional
Preheat oven to 350; coat a 9 inch springform pan with the 1 T. softened butter. Melt chocolate chips, 1 stick butter and 1 cup brown sugar for the pudding in a pan over low heat. Stir mixture frequently until smooth, about 8 minutes. Whisk together milk, eggs, vanilla, espresso powder and salt. Pour over bread cubes; toss well so bread absorbs most of the liquid and begins to lose its shape. Fold melted chocolate mixture into bread mixture; transfer to prepared pan. Bake pudding until center springs back when gently pressed, 60 to 75 minutes. Cover pudding with foil if it begins to get too brown. Cool pudding in pan on rack for 15 minutes, then remove springform ring. Melt the 2 T. butter with the 1/2 cup brown sugar for the sauce in a pan over medium heat. Stir in the 1/2 cup cream, egg yolk, and pinch of salt; boil until slightly thickened, about 1 minute. Remove sauce from heat. Add pecans, coconut and the 2 t brandy if using. Transfer sauce to a bowl; cool to room temperature. Using a hand mixer, beat together the 3/4 cup cream, powdered sugar, and the 1 to 2 T. brandy for the whipped cream until soft peaks form. To serve spoon sauce over warm bread pudding; top servings with whipped cream. To make this dish ahead: Cube bread and set it out to dry 2 to 3 days ahead. Make the sauce 1 day ahead, then reheat before serving. The pudding can be made up to a day ahead, chilled, then baked and served warm.
Makes one o inch round bread pudding, 12 servings
Source: Holiday Baking
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
17. French Apple Custard PIe
Posted by: “Lynnda”
French Apple Custard Pie
Filling:
2 T. unsalted butter
2 lbs. baking apples, such as Pink Lady or Honeycrisp, peeled, cored and thinly sliced (4 to 6 total)
2 T. sugar
1 T. dark rum, optional
1/4 t. salt, divided
2 eggs
2 egg yolks
1 cup heavy cream
1/2 cup sugar
1 t. vanilla extract
1/8 t. ground nutmeg
Crust:
1 single 9 inch piecrust, blind baked
For the almond topping:
1 cup sliced almonds
1/3 cup sugar
2 T. unsalted butter, softened
Pinch of salt
Preheat oven to 325. Melt the 2 T. butter in large sauté pan over medium heat. Add apples and the 2 T. sugar; sauté until apples are soft but not mushy, 8 to 10 minutes. Stir in rum and 1/8 t. salt. Spread apples over bottom of the blind baked pie crust. Whisk together eggs, egg yolks, cream, the 1/2 cup sugar, vanilla, nutmeg and the remaining 1/8 t. salt. Pour over apples in pie crust. Bake pie until custard is barely set in center, about 30 minutes. Combine almonds, the 1/3 cup sugar and remaining 2 T. butter in a bowl. Remove pie from oven; sprinkle pie with topping. Cover pie with a pie shield if the edge of the crust seems to be ovebrowning. Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15 to 20 minutes more. Completely cool pie before slicing or chill pie, then bring it to room temperature when ready to serve. Make ahead: This pie absolutely must be made ahead and a day ahead is best. The custard needs time to cool and set completely before it can be sliced. Bring pie to room temperature before serving. Makes one pie, or serves 8
Source: Holiday Baking
________________________________________________________________________
________________________________________________________________________
18. Macaroons with Chocolate and Orange
Posted by: “Lynnda”
Macaroons with Chocolate and Orange
2 cups sweetened shredded coconut, 7 oz
2/3 cup sugar
1/4 cup flour
1 t. minced orange zest
1/8 t. salt
2 egg whites
2 T. unsalted butter, melted
1/4 t. almond extract
3 oz. semisweet chocolate, chopped
Preheat oven to 350. Line baking sheets with parchment paper. Whisk together coconut, sugar, flour, zest and salt in a bowl. Stir in egg whites, butter and almond extract. Fold in chocolate. Drop tablespoon sized balls of cookie dough onto prepared baking sheets. Bake macaroons one baking sheet at a time, until macaroons are firm to the touch and lightly brown on the bottoms. Let macaroons cool on baking sheets for 5 minutes, the transfer them to a rack to cool. Make Ahead: Prepare macaroon dough as directed, then form it into a disk. Wrap the disk in plastic wrap. Store dough in refrigerator for up to 3 days or in the freezer for up to 1 month. Thaw dough in refrigerator before forming cookies and baking as directed. Makes about 20 cookies.
Source: Holiday Baking
________________________________________________________________________
________________________________________________________________________
19. Cheese & Parsnips Mashed Potatoes
Posted by: “Dorie”
Cheese & Parsnips Mashed Potatoes
2 medium potatoes
4 small red potatoes
3 medium parsnips peeled & cut into 1” pieces
2 bacon strips cut into 1” pieces
2 T. butter melted
1/4 T. butter melted
1/4 t. salt
1/4 t. seasoned salt
1/4 t. coarsley ground pepper
1/2 C. shredded Havarti cheese
1/2 C. shredded Parmesan cheese
1/2 C. heavy whipping cream warmed
1 T. minced chives
2 T. crumbled blue cheese
Scrub potatoes and cut into 1” pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat. Transfer to a greased 15x10 baking pan. Bake at 425 for 40-45 minutes or until parsnips are tender, stirring once.
In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in blue cheese.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
________________________________________________________________________
________________________________________________________________________
20a. Baked Bean Sandwiches
Posted by: “Dorie”
Baked Bean Sandwiches
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
Dorie
http://groups.yahoo.com/group/EasyRecipesForAll/
http://groups.yahoo.com/group/SimpleMeals/