Stuffing Balls recipe (Side Dish)
Ingredients
3 cups day-old bread crumbs
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons finely chopped parsley
2 tablespoons finely chopped sweet red pepper
½ teaspoons salt
½ teaspoons black pepper
½ teaspoons basil
½ teaspoons dry mustard
½ teaspoons ground sage
5 tablespoons melted butter, divided
1 cup mashed potato (no butter or milk, just a potato mashed)
2 large eggs, separated
Posted by Irene on Jun 8, 2008
Instructions
In a large bowl, combine the first seven ingredients, add the sage, mustard and basil, and mix well.
In another bowl, add 4 tbsp of melted butter to the potato, add the egg yolks and mix well. Add to the breadcrumb mixture.
Beat the egg whites until stiff but not dry; fold lightly into bread mixture.
Form the mixture into 8 or 9 balls about 2” in diameter. Place on a greased baking sheet.
Bake in a 350F oven for 30 minutes, then turn up oven temperature to 400F, drizzle remaining butter over the balls and bake a further 10 to 15 minutes, until golden.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/stuffing-balls/
© 2007—2008 Dishbase.com — All rights reserved
Pumpkin Coffee Cake recipe (Dessert)
Ingredients
Yield: 16 servings
¼ cups packed brown sugar
¼ cups sugar
½ teaspoons ground cinnamon
2 tablespoons cold butter or margarine
½ cups chopped pecans
CAKE:
½ cups butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
½ cups canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoons pumpkin pie spice
¼ teaspoons salt
Posted by Irene on Oct 11, 2008
Instructions
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/pumpkin-coffee-cake/
© 2007—2008 Dishbase.com — All rights reserved
Mexican Chicken Casserole recipe (Casserole)
Ingredients
Yield: 8 servings
4 lb chicken; cooked
1 can can cream of mushroom soup
1 can can cream of chicken soup
1 can can Rotel tomatoes
½ cups chicken stock
2 teaspoons salt
1 teaspoon black pepper
1 package corn chips
2 onions; finely chopped
3 cups sharp cheese; grated
Posted by Irene on Jun 29, 2008
Instructions
Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350F for 45 mins. May be frozen.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/mexican-chicken-casserole/
© 2007—2008 Dishbase.com — All rights reserved
[Left over cornbread, cheaper than chips and just as good....
granny]
Inside-Out Carrot Cake Cookies recipe (Cookie)
Ingredients
1.12 cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoons Salt
½ cups Unsalted Softened Butter
2/3 cups Brown Sugar
2/3 cups Granulated Sugar
1 Egg
1 cup Chopped Walnuts
½ cups Raisins
8 oz Cream Cheese
¼ cups Honey
Posted by Crunchy on Mar 20, 2009
Instructions
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 ½ tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Makes about 13 cookies
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/inside-out-carrot-cake-cookies/
© 2007—2008 Dishbase.com — All rights reserved
These cookies (inside out carrot cake cookies) are something my son would love. the ingredients are a little off (no carrots and 1.12 cups of flour!). The website says the same thing, though.
I’ll do a search and post a recipe that includes carrots in some form. Son is heading off to MEPS to join the Air Force tomorrow. I’d like to have this recipe on hand for whenever I can send him some goodies.
I figure there’s a 50-50 chance he will make it in. It’s all about his weight. He aced all the tests. But has stubbornly refused all advice on how to lose that last few pounds. (His stubborness, ie., immaturity, is why we think he desperately NEEDS to be in the military. They’ll make a man out of him.)
So, after dropping him off at the recruiters tomorrow, my plan is to go to the store and pick up some chicken and chuck roast that I see are on sale. And spend the day canning. It’ll keep me busy and keep me from worrying. Amazing how my new hobby is coming in so handy (and not just in ways dealing with storing food)!