[nw_arizona_granny]

Chicken Little Cinnamon Rolls
Taste of Home

The delectable homemade taste of these cinnamon rolls brings raves when
Mom and I serve them to friends and family. With raisins and a light
lemon glaze, these rolls are perfect for a special brunch. -Gayle Grigg,
Phoenix, Arizona

SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. + rising Bake: 25 min. + cooling

Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons butter, melted
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
1/2 cup raisins
GLAZE:
1/2 cup confectioners’ sugar
2 tablespoons lemon juice

Directions:
On a lightly floured surface, roll the dough into a 14-in. x 10-in.
rectangle. Brush with butter. Combine the sugar, cinnamon and lemon
peel; sprinkle evenly over butter. Sprinkle with raisins.
Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 12 rolls. Place cut side down in a greased 11-in. x 7-in.
x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 10
minutes. Combine the glaze ingredients; brush over rolls. Yield: 1
dozen.

Nutrition Facts
One serving: (1 each) Calories: 191 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 8 mg Sodium: 240 mg Carbohydrate: 35 g Fiber: 2 g Protein:
4 g

http://www.tasteofhome.com/Recipes/Chicken-Little-Cinnamon-Rolls

[nw_arizona_granny]

There’s a version of this in which you dredge
the zucchini in flour and fry it, but this is healthier and tastier.

- Meg in NH

Tikvichki

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Slice 2-3 zucchini into rounds or filets. Brush with olive oil and
grill. Mix a cup or two of plain yogurt with crushed garlic and salt
to taste. Combine with the zucchini and serve immediately.

http://groups.yahoo.com/group/healthycheapcooking/

[nw_arizona_granny]

DATE CHEESE NUT BREAD

1½ cups boiling water
1 pound dates, cut up fine
3½ cups flour
2 teaspoons baking soda
½ teaspoon salt (optional)
1 cup granulated sugar
2 cups chopped nuts
2 large eggs, well beaten
½ pound (2 cups) grated American cheese or mild cheddar

Place dates in large bowl and pour boiling water over them. Let stand 5 10
minutes. In another bowl, sift the dry ingredients, including the sugar. Add
the nuts and mix to coat the nuts. Add beaten eggs to the date mixture, stir in
the flour and add cheese. Mix well. Place in 2 well greased and floured 9 x
9x 3 inch pans. Bake at 350° for 50-55 minutes. Let cool 10 minutes in pan
and turn out on wire rack.

DATE NUT BREAD

(no shortening)
1½ cups flour
1½ cups sugar
1 teaspoon baking powder
1 teaspoon salt
Sift together and add:
2 cups walnuts, whole
1 cup Brazil nuts, whole
1 cup pitted dates, whole, DO NOT CHOP!

Add 1 bottle of maraschino cherries, drained. Mix till dates are coated. Add
5 eggs, well beaten and 1 teaspoon vanilla. Mix by hand till well coated.
Grease 3 loaf pans (small.) Bake 1 hour at 350°.

http://groups.yahoo.com/group/RecipesLostandFound/

[nw_arizona_granny]

Mushroom Steak (Crockpot)

1 pound round or cubed steak
2 cans cream of mushroom soup
Cut steak into medium pieces.
Dip in flour, fry in pan until brown.
Put in Crockpot with 1” water in bottom.
Cover meat with 2 cans of soup and 1/2 can water.

Cook for 2 hrs on high stir occasionally.
To serve, use gravy over potatoes or noodles.
For added flavor, add one med. sliced onion to meat while frying.

Dorie

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Pork Stew with Apple Juice

2 pounds lean pork shoulder, cut in 1-inch cubes
2 to 3 cups cubed potatoes, about 2 1/2 to 3 pounds
2 large carrots, sliced about 1/2-inch thick
1 cup coarsely chopped onions
1 large tart apple, peeled, cored, and chopped
1/2 cup chopped celery
3 tablespoons quick-cooking tapioca
2 cups apple juice
1 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients in slow cooker.
Cover and cook on LOW heat for 9 to 11 hours, or on HIGH for 4 1/2 to 5 1/2 hours.
Serves 6 to 8.

http://groups.yahoo.com/group/slowcooker/

[nw_arizona_granny]

Beef Stroganoff Mix
fills a 1 quart wide-mouth jar

2cup powdered milk
1 cup cornstarch
1/4 cup beef bouillon granules
2 tablespoons dried minced onion
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon pepper
2 tablespoons dried parsley flakes
1 tablespoon garlic powder
2 cups uncooked noodles

In a large bowl, combine all ingredients except noodles; blend thoroughly. Pour into jsr. Place noodles in a plastic bag. Close the bag with a twist tie, and tie it to the outside of the jar.

Mixing directions:

Beef Stroganoff

1 pound ground beef
½ cup beef stroganoff mix
2 cups water
½ cup sour cream
In a large skillet, brown ground beef; drain. Add stroganoff mix, noodles and water. Simmer for 20 minutes or until noodles are tender. Stir in sour cream and serve.

**Cee**

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A tip from the National Gardening Association’s Edible Landscaping
Newsletter:

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Veggie Smoothies

I plant yellow squash and zucchini for my winter fruit smoothies. Of course
we eat all we want when they are in season, but we all know how these
plants produce and produce. I shred the excess and freeze it in 1-cup bags.
In the winter I add strawberries or other frozen fruit, honey, and water
and puree. The smoothies taste great and are a fun way to get kids eating
vegetables when they normally wouldn’t. S.R., Michigan

http://www.garden.org/ediblelandscaping/?page=july_readersTips

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Pat

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http://groups.yahoo.com/group/healthycheapcooking/

[nw_arizona_granny]

[Not checked, this has been in a couple newsletters...granny]

Free banners for military homecomings *please read*
Posted by: “Karolyn Thanks God!”
Date: Fri Jul 18, 2008 10:05 pm ((PDT))

This came through another group...

There is a company called Build-a-sign that is offereing FREE 3’X6’
banners for our troops. I just ordered one and they are FREE (there is
however a $10 shipping charge). You can personalize the banner is any
way you want.
They normally charged $70.00 for these banners and they are
free for military support! Please show your support for your Airman,
Soldier, Marine
or Sailor! It says there is a 3 week time for shipping but I ordered
mine on Tuesday and it will be here next Tuesday!

http://www.buildasign.com/troops

[nw_arizona_granny]

Thanks to Mark Taylor and Milford421

http://www.fda.gov/oc/po/firmrecalls/grandeproduce07_08.html

NOTE: “According to the Texas and North Carolina Departments of Health, the strain of
Salmonella found in this company’s jalapeño and serrano peppers and in its avocado is not
Salmonella Saintpaul, and is not believed to be related to the current Salmonella outbreak.
The recall is a result of sampling not by the U.S. Food and Drug Administration (FDA) but
by the Texas Department of State Health Services (Texas Health) and the North Carolina
Department of Health and Human Services (North Carolina Health ) which revealed that
these products contained the bacteria.
The company has voluntarily initiated a recall of its already distributed products and has
stopped future distribution while the FDA, Texas Health, North Carolina Health and the
company continue to investigate to determine the source of the problem.”
Recall — Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the
firms involved as a service to consumers, the media, and other interested parties. FDA
does not endorse either the product or the company.
Grande Produce, LTD.CO Recalls Jalapeno Peppers, Serrano Peppers, and Avocados
Because of Possible Health Risk

Contact:
Raul Cano
956- 843-8575
FOR IMMEDIATE RELEASE — July 19, 2008 — Grande Produce, LTD. CO of Hidalgo, Texas
(hereinafter referred to as Grande Produce) is recalling Jalepeno Peppers and Serrano
Peppers distributed between May 17th and July 17th, 2008; and Avocados, all sizes, with
lot #HUE08160090889 because they have the potential to be contaminated with
Salmonella, an organism which can cause serious and sometimes fatal infections in young
children, frail or elderly people, and others with weakened immune systems. Healthy
persons infected with Salmonella often experience fever, diarrhea (which may be bloody),
nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can
result in the organism getting into the bloodstream and producing more severe illnesses
such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The Jalapeno Peppers, Serrano Peppers and Avocados were distributed to the following
states: TX, DE, NC, GA, OK, IA, MN, IL, FL, IN, MD, NY, MS, AR, KS, and KY.
The avocados being recalled were shipped in boxes labeled “Frutas Finas de Tancitaro
HASS Avocados, Produce of Mexico,” all sizes, with lot number HUE08160090889. The
Jalapeno Peppers and Serrano peppers being recalled were shipped in 35lb. plastic crates
with no brand name or label.
No illnesses associated with this recall have been reported to date.
The recall is a result of sampling by the Texas Department of State Health Services and The
North Carolina Department of Health and Human Services, which revealed that these
products contained the bacteria. Distribution of these products has been suspended while
FDA, the Texas Department of State Health Services, The North Carolina Department of
Health and Human Services and the company continue their investigation as to the source
of the problem.
Consumers who purchased Avocados, Jalapeno Peppers and Serrano Peppers should
contact their supplier to determine if their products are involved in the recall. Consumers
with questions may contact the company at (956) 843-8575.

[nw_arizona_granny]

Bear Attack Reported in Central Kern

Last Update: 11:07 am

(KGET 2008)
Sheriff’s deputies and Department of Fish and Game wardens are
headed toward the area of Caliente after a woman was seriously injured there
by a bear Tuesday morning.

The bear was still at large and considered a danger to people who
live in the area.

[snipped]

KGET has a crew in the area and will have a full report on
17News@Noon, 5 and 6

http://www.kget.com/news/local/story.aspx?content_id=e59bc8f6-0b0e-44a4-ba74-02b5f2d18542

[nw_arizona_granny]

There was another encounter in Rosamond a couple days ago (east of
Tehachapi), as well. No injuries, but a black bear had several city and
county agencies attempting to get it out of a back yard tree.
http://www.bakersfield.com/102/story/499748.html

We may have more unusual encounters (hopefully not as dangerous) as a result
of the Piute fire here...and the other fires elsewhere. Our houses are not
the only things destroyed in the woods. We have a wildlife population all
looking for and competing for unburned homes now.

Anyone living in wilderness areas (or on the edge of) should be alert to new
and interesting animals that may appear and go over safety rules with
wildlife with younger members of the family.
Redhart

Bear Attack Reported in Central Kern

Last Update: 11:07 am

(KGET 2008)

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Be sure to check out our Links Section at http://groups.yahoo.com/group/californiadisasters/links
Please join our Discussion Group at http://groups.yahoo.com/group/californiadisasters_discussion/ for topical but extended discussions started here or for less topical but nonetheless relevant messages.Yahoo! Groups Links

http://groups.yahoo.com/group/californiadisasters/

[nw_arizona_granny]

Posted by: “KS tabby”

Layered Casserole

1 lb. ground beef
1 small onion, sliced and separated
Sliced Carrots
Sliced Celery
Sliced potatoes, peeled
1 Quart of tomatoes

Brown beef; drain.

Place beef in bottom of 13x9-inch casserole. Add a layer of onion, a layer of carrots, a layer of celery and a layer of potatoes. Pour tomatoes over all.

Bake at 350 degrees for 1 hour.

NOTE: You may change the vegetables to your taste or add more vegetables.

Add seasoning to your taste.

Cover with tinfoil or dish cover and bake.

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Posted by: “KS tabby”

Onion Zucchini Bread
6 to 8 servings

3 c. flour
3/4 c. chopped onion
1/2 c. grate Parmesan cheese, divided
5 t. baking powder
1 t. salt
1/2 t. baking soda
1 c. buttermilk
1/3 c. oil
2 eggs, lightly beaten
3/4 c. finely shredded zucchini

In a bowl, combine flour, onion, 6 tablespoons of the Parmesan cheese, baking powder, salt and soda.

In a small bowl, mix buttermilk, oil, eggs and zucchini; stir in flour mixture just until blended.

Spoon into a greased 9-inch round baking pan. Sprinkle with remaining Parmesan cheese.

Bake at 350 degrees for 40 minutes.

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4a. Chocolate Zucchini Bread
Posted by: “KS tabby”

Chocolate Zucchini Bread
Makes 2 loaves

3 eggs
1 c. oil
2 c. sugar
1 Tbsp. vanilla
2 c. shredded, peeled zucchini (about 1 medium)
2 1/2 c. flour
1/2 c. baking cocoa
1 t. salt
1 t. soda
1 t. cinnamon
1/4 t. baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.

Combine dry ingredients; add to zucchini mixture and mix well.

Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 1 hour or until bread tests done.

http://groups.yahoo.com/group/cheapcooking/

[nw_arizona_granny]

Chili powder bread
Posted by: “Doug

Here, finally is the recipe for the hot bread(still hot even when cold!)
for all those with adventuresome palates! It really is very good, and
the flavor grows on you.

1 1/2 cup whole wheat flour
1 1/2 cup white flour
1/2 cup V8 or similar veggie juice
1/2 cup water
1 ts salt
1 1/2 tbl dried milk powder
1 1/2 tbl brown sugar
1 tbl honey
1 1/2 ts fast rise BM yeast
2 tbl butter
4 ts ground dried chili ( NOT commercial chili powder) cayenne

Hat liquids to about 100F then pour into bread pan. Place in dry
ingredients, set machine to desired finish. Hit start! Marie uses dough
cycle, removes dough, lets rest, kneads about 4 times, places dough in
regular bread pan and lets rise again. Bakes at 375F for about 40
minutes, or until done when tapped. For all those folks who like a
little spicey, this is a great loaf, wonderful flavor. Cheers, Doug in BC

Visit us on the web at: http://www.Bread-machine-club.com

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http://groups.yahoo.com/group/bread-machine/

[nw_arizona_granny]

Slow Cooker Baked Beans
Posted by: “Jenn

Slow Cooker Baked Beans
From Mary Free 06
My hubby likes these
Yields: 12 servings

24 ounces dry white beans
1 pound ham hocks
1 onion, chopped
1/2 cup packed brown sugar
1/2 cup maple syrup
1 teaspoon salt
1 cup water
1/2 cup ketchup
2 tablespoons prepared mustard

In a large pot over high heat, combine the beans with water to cover and
bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour.
Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown
sugar, maple syrup, salt and water. Mix well, cover and cook on high setting
for 4 to 5 hours, stirring occasionally. During the final hour of cooking,
add the ketchup and mustard, remove the ham from the hocks and discard the
hocks. Mix well and serve.

Are you a mom with a child with Special needs or disabilities.
If you need support or just want to chat about your struggles,
challenges and Triumphs with your Special Kiddos.
We want to hear about them.
http://groups.yahoo.com/group/Families_With_Special_Kids/

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Slow Cooker Kielbasa and Beer
Posted by: “Jenn
Slow Cooker Kielbasa and Beer
From Mary Free 06/Good for a gettogether

2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to
6 hours, until the meat is tender and plump.

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BUSY DAY BEEF TIPS ON RICE
Posted by: “Jenn

BUSY DAY BEEF TIPS ON RICE

2 lbs. beef tips
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. water
1 pkg. dry onion soup mix

Mix all ingredients in casserole dish. Cover and bake for 3 hours at 300 degrees. Serve over rice, noodles or potatoes. (May also be cooked in crock pot on low for 8 to 12 hours.) Enjoy.

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Cider-Glazed Sweet Potatoes with Cranberries
Posted by: “Jenn

Cider-Glazed Sweet Potatoes with Cranberries
Tamara - 2006 -Coolest Recipes
This just seemed a bit odd to my tastebuds

2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 C. apple cider or apple juice
1/4 C. (packed) golden brown sugar
2 T. butter
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. dried cranberries

Boil sweet potatoes in a large pot of salted water until halfway cooked (when a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)

Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.

Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.)

When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.

Makes 6 servings.

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7. Sweet Onions Stuffed with Broccoli - Review
Posted by: “Jenn

Sweet Onions Stuffed with Broccoli
Tamara 2006 Coolest Recipe
I think that there has to be a different way to do this one. I dont know what I did but my onions did not keep shape.

3 medium sweet onions, such as Vidalias
1 (10 oz.) package frozen chopped broccoli
2/3 C. shredded Parmesan cheese
1/4 C. mayonnaise
2 t. lemon juice
2 T. flour
2 T. butter
1/4 t. salt
2/3 C. milk
1 (3 oz.) package cream cheese, softened

Peel and halve onions crosswise. Parboil in salted water 10 minutes; drain. Lift out centers, leaving 3/4-inch edges to form cups. Chop center portions to equal 1 cup. Cook or microwave broccoli and drain (or simply thaw). Combine chopped onions, broccoli, Parmesan, mayo and lemon juice. Spoon into centers of onion cups set side by side in baking pan. Have oven heating to 375 F.

Melt butter in small saucepan. Blend in flour and salt. Remove from heat and gradually whisk in milk. Return to heat and cook until thickened, stirring constantly. Remove from heat; blend in cream cheese. Spoon sauce over onions. Bake, uncovered, for 20 minutes.

Yield: 6 servings

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8. Crockpot Turkey Breast - With Review
Posted by: “Jenn

Crockpot Turkey Breast
From Tamara 2006 Coolest recipes
I thought that this was a bit odd using orange juice but it actually turned out pretty good.

2 - 3-1/2 lb frozen turkey breast (not thawed)
1/2 cup orange juice
1/2 cup water
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 cup sugar

Place frozen turkey breast in slow cooker. Pour remaining ingredients on top. Cover and cook on low for 7 - 8 hours.

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9a. Beef and Broccoli Crockpot
Posted by: “Jenn

Beef and Broccoli Crockpot

Tamara Coolest recipes 2006
This isnt a review. I just found this one and will be trying it next time hubby goes out of town. Not something that he will even try.

3/4 pound thin beef strips
2 cups fresh broccoli flowerets
1 package McCormick Brown Gravy Mix
1 cup water

Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours.

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http://groups.yahoo.com/group/ARecipe4ALL/

[nw_arizona_granny]

Upside Down German Chocolate Cake
Posted by: “KS tabby”

Upside Down German Chocolate Cake

1 pkg. German chocolate cake mix
1 c. pecan pieces
1 c. coconut
8 oz. pkg. cream cheese
1 stick margarine or butter
2 c. powdered sugar

Heat oven to 350 degrees.

Prepare cake mix according to package directions. Sprinkle pecans and coconut in bottom of ungreased 13x9-inch baking pan.. Pour cake batter over nuts and coconut.

Place margarine/butter and cream cheese in a microwave save bowl. Microwave until butter is melted; mix in powdered sugar.

Drizzle cream cheese mixtuer over the top of cake batter. Bake at 350 degrees for 45 to 50 minutes.

TIP: Line the bottom only of the cake pan with wax paper before preparing recipe.

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12a. Grilled Chipotle Chicken Breasts
Posted by: “Jenn

Grilled Chipotle Chicken Breasts

Serves: 2

A spicy marinade gives this chicken its kick!

INGREDIENTS
5 chipotle peppers, seeded and chopped by hand
1-3 cup cilantro leaves
2 cloves garlic
2 medium sized shallots
1/3 cup rice vinegar
1/4 cup olive oil
juice of 2 limes
1 teaspoon salt
2 chicken breasts

DIRECTIONS
1. Purée the peppers, cilantro, garlic, shallots and vinegar in a food processor or blender. With the machine running add the oil slowly and then the lime juice. This will be the marinade for your chicken.

2. Divide the marinade into two portions- one to marinate your chicken and another (in a separate container or bowl) to baste your chicken later while it cooks.

3. Marinate the chicken for approximately 1 to 3 hours or overnight. Remove chicken from marinade and grill slowly over medium fire. Discard marinade used by the chicken (for food safety) and baste the chicken with excess marinade that was set aside.

NUTRITION INFO
Calories: 415
Fat: 29.8 g
Carbohydrates: 10.3 g
Protein: 28.3 g

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13. Dreamy Chocolate Fudge - Christmas or anytime of the year
Posted by: “Jenn

Dreamy Chocolate Fudge
This is a very good recipe. Sister in law makes these at Christmas

Serves: 50

Indulge with this creamy delight.

INGREDIENTS
1-1/2 cups sugar substitute
2/3 cup evaporated 2% milk
2 tablespoons stick butter
1/4 teaspoon salt
2 cups miniature marshmallows
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla

DIRECTIONS
1. Combine sugar substitute, evaporated milk, butter and salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir 5 minutes. Remove from heat.

2. Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan and fudge. Cut into squares. Refrigerate any remaining fudge

NUTRITION INFO
Calories: 38
Fat: 2.2 g
Carbohydrates: 5.8 g
Protein: 0.4 g

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14a. Chocolate Chip Cookies
Posted by: “Jenn

Chocolate Chip Cookies
Cookies Anyone
Healthy chocolate chip cookies? Yes, you read correctly. Check this recipe out!

Ingredients
1/2 cup Smart Balance buttery spread
1 egg
2 teaspoons vanilla extract
1 cup brown sugar, packed
3 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup uncooked oatmeal
10 oz. package chocolate chips

Directions
1. Mix together Smart Balance and sugars. Add egg and vanilla and continue mixing. Slowly add the flours, baking powder, baking soda and salt. With a wooden spoon, mix in the oatmeal and chocolate chips.

2. Cook at 375? F for 10-12 minutes.

Makes 3 dozen (36 cookies). One cookie equals one serving.

Nutritional Info
Amount Per Serving
Calories: 110.1
Total Fat: 4.1 g
Cholesterol: 6.4 mg
Sodium: 69.1 mg
Total Carbs: 18.2 g
Dietary Fiber: 1.0 g
Protein: 1.5 g

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15a. Confetti Scalloped Potatoes
Posted by: “Dorie”

Confetti Scalloped Potatoes

1/2 C. butter or margarine
1/2 C. chopped onion
1 (16 oz) pkg. frozen hash browns
1 (10 oz) can cream of mushroom soup undiluted
1 soup can milk
1 C. shredded Cheddar cheese
1 small green pepper cut into strips
2 T. chopped pimiento
dash pepper
1 C. cheese cracker crumbs divided
In a skillet melt butter over medium heat. Saute’ onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 C. of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375 for 35-40 minutes.

Dorie
http://groups.yahoo.com/group/CakeRecipesOnly/

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16a. Brownies
Posted by: “Jenn

Brownies, makes 13 to 16 brownies

2 1-ounce squares unsweetened chocolate
5 1/3 tablespoons butter or margarine
2 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup flour
3 tablespoons unsweetened cocoa powder, sifted if lumpy
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup caramel ice-cream, topping (such as Smucker’s)
1/2 cup coarsely chopped pecans
1/2 cup shaved, grated, or finely chopped semisweet chocolate

Preheat the oven to 350 degrees F.

In a small, heavy saucepan, melt the chocolate and butter or margarine over low heat, stirring occasionally.

Grease and flour an 8-inch square baking pan.

In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick and pale yellow. Beat in the melted chocolate mixture, then the vanilla.

In another bowl, stir together the flour, cocoa, baking powder, and salt. Add to the chocolate mixture, stirring until the dry ingredients are incorporated.

Spread the batter evenly in the prepared pan. Bake the brownies for 25 minutes. The top will be shiny and cracked, and when you insert a toothpick into the center of the brownies, it will come out nearly, but not completely, clean. Transfer the brownies to a rack to cool.

When completely cool, spread the brownies with the caramel topping. Sprinkle with the pecans and chocolate, and press down lightly. Cut into squares.

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17. Date-Nut Pinwheel Cookies
Posted by: “Jenn

Date-Nut Pinwheel Cookies

1/2 cup shortening
1 egg
1 cup brown sugar, packed

Mix together. Then stir in:
1 tablespoon cream
1/2 teaspoon vanilla

Sift together, then stir in:
1 3/4 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon soda
1/8 teaspoon salt

Mix dough and divide into two parts. {lace a piece of waxed paper on board and on this roll out two rectangles. Spread each with half of filling (below); roll up and chill overnight. Slice and bake at 400 for 10 minutes.

Date-Nut Filling:
Cook 3/4 lb. chopped dates in 1/3 cup sugar and 1/3 cup water until slightly thickened. When cool, add 1/2 cup finely chopped nuts.

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18a. Strawberry Cake
Posted by: “Jenn

Strawberry Cake

1 pkg. yellow cake mix
1 (3 oz) pkg strawberry Jell-O
3/4 cup cooking oil
1 cup chopped nuts
4 eggs
2 tablespoons flour
1 pint fresh strawberries

Preheat oven to 350 degrees. Mix all ingredients and beat well with electric mixer. Pour into a greased bundt pan. Bake 45 to 55 minutes, or until the cake tests done with a toothpick. Cool 10 minutes on a rack, then turn out and cool. Serve plain or with whipped cream.

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19. Fudge Blossoms
Posted by: “Jenn

Fudge Blossoms, makes 4 dozen,
submitted by Katherine O’Shea

1/4 cup butter or margarine, softened
1 box (18.25 oz) chocolate fudge cake mix
1 egg, slightly beaten
2 tablespoons water
3/4 to 1 cup finely chopped walnuts
48 chocolate star candies

Preheat oven to 350. Cut butter into cake mix in large bowl until mixture resembles coarse crumbs. Stir in egg and water until well blended.

Shape dough into 1/2-inch balls; roll in walnuts, pressing nuts gently into dough. Place about 2 inches apart on ungreased baking sheets.

Bake cookies 12 minutes or until puffed and nearly set. Place chocolate star in center of each cookie; bake 1 minute more. Cool 2 minutes on baking sheet. Remove cookies from baking sheets to wire rack to cool completely.

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20. Fudge-Filled Blondies, makes 30 Blondies
Posted by: “JennTinySam”

Fudge-Filled Blondies, makes 30 Blondies

2 stick butter or margarine, softened (try to use at least half butter)
1 cup sugar
2/3 cup brown sugar, preferably dark
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
12 ounces semisweet chocolate, melted
1 can sweetened condensed milk (not evaporated milk)

Preheat oven to 375 degrees F. Grease and flour a 9-by-13-inch baking pan.

In a large bowl, cream the butter with the sugar and brown sugar until the sugars are fully incorporated. Beat int he eggs, then the vanilla.

In another bowl, stir together the flour, baking soda, and salt. Add tot he creamed mixture, stirring until the dry ingredients are incorporated.

Spread half the batter evenly in the prepared pan. Stir together the melted chocolate and condensed milk. Spread over the batter in an even layer. Cover with the remaining batter. The easiest way to do this is to drop little mounds of batter over the top of the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You will not be able to cover the chocolate completely.

Bake the bars for 25 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack to cool. When cool, cut into bars.

http://groups.yahoo.com/group/ARecipe4ALL/

[nw_arizona_granny]

“Dorie”

Apricot Muffins

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Dorie
http://groups.yahoo.com/group/CakeRecipesOnly/

[nw_arizona_granny]

Garden Herb Braid
Taste of Home

My family loves this bread, and I’ve made it for church dinners, too. In
the summer, I like to use fresh herbs from my mom’s garden. You can vary
the herbs and substitute your favorites. -Martha Smith Orient, Ohio

SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 25 min. + cooling

Ingredients:
4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and
oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
TOPPING:
1 tablespoon butter, melted
1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and
oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Directions:
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and
herbs. In a saucepan, heat the milk, water and butter to
120°-130°. Add to dry ingredients; beat just until moistened. Add
egg; beat until smooth. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each portion into a 15-in. rope.
Place ropes on a greased baking sheet and braid; pinch ends to seal and
tuck under. Cover; let rise until doubled, about 20 minutes.
Bake 375° for 25-30 minutes or until golden brown. Brush with
melted butter. Combine herbs; sprinkle over bread. Remove from pan to a
wire rack to cool. Yield: 1 loaf. (16 slices).

Nutrition Facts
One serving: (1 slice) Calories: 168 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 24 mg Sodium: 268 mg Carbohydrate: 27 g Fiber: 1 g Protein:
4 g

http://recipes.tasteofhome.com/Recipes/Garden-Herb-Braid

[nw_arizona_granny]

Chili Corn Bread
Taste of Home Ground Beef Cookbook

Our daughter made this recipe for a 4-H food show and won a blue ribbon.
It’s so simple to prepare, even on hurried, hectic days. We like to eat
these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.

Ingredients:
1 cup plus 3 tablespoons cornmeal, divided
1 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup milk
2 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 medium onion, chopped

Directions:
Sprinkle a greased 13-in. x 9-in. x 2-in. baking pan with 1 tablespoon
of cornmeal; set aside. In a bowl, combine the salt, baking soda and
remaining cornmeal. In another bowl, beat eggs; add corn, milk and oil.
Stir into dry ingredients just until moistened. Pour half of the batter
into prepared pan. Layer with beef, cheese, chilies and onion. Top with
remaining batter. Bake at 350° for 45-50 minutes or until golden
brown. Let stand for 5 minutes before cutting. Yield: 8 servings. Chili
Corn Bread can be served warm or cold. Pack some squares for a
deliciously different brown bag lunch.

Nutrition Facts
One serving: (1 piece) Calories: 420 Fat: 22 g Saturated Fat: 11 g
Cholesterol: 178 mg Sodium: 824 mg Carbohydrate: 31 g Fiber: 3 g
Protein: 24 g

http://www.tasteofhome.com/Recipes/Chili-Corn-Bread

[nw_arizona_granny]

Chili Corn Bread Wedges
Quick Cooking

With a little help from a boxed mix and a can of green chilies, you’ll
have no trouble baking a pan of this sweet moist corn bread. Serve these
thick slices alongside bowls of your family’s favorite soup or chili.

SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
1 can (4 ounces) chopped green chilies
2 tablespoons sugar
3/4 cup frozen corn, thawed

Directions:
Place corn bread mix in a large bowl. Combine the egg, milk, chilies and
sugar; stir into mix just until moistened. Fold in corn.
Pour into a greased 9-in. round baking pan. Bake at 400° for
20-25 minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.
Yield: 6-8 servings.

Nutrition Facts
One serving: (1 slice) Calories: 166 Fat: 4 g Saturated Fat: 1 g
Cholesterol: 35 mg Sodium: 319 mg Carbohydrate: 29 g Fiber: 1 g Protein:
4 g

http://www.tasteofhome.com/Recipes/Chili-Corn-Bread-Wedges

[nw_arizona_granny]

Chili Corn Muffins
Country

Hot corn bread was one of my childhood favorites. This muffin version
with a Southwest flavor that I devised is now my and my husband’s
favorite.

SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.

Ingredients:
2-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon chili powder
2 eggs
1-1/2 cups milk
2/3 cup vegetable oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chilies, drained

Directions:
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and
chili powder. In a small bowl, beat the eggs; add milk, oil, onion and
chilies. Stir into dry ingredients just until moistened. Fill greased or
paper-lined muffin cups two-thirds full. Bake at 400° for 20-25
minutes or until muffins test done. Yield: about 1-1/2 dozen.

Nutrition Facts
One serving: (1 each) Calories: 198 Fat: 10 g Saturated Fat: 2 g
Cholesterol: 26 mg Sodium: 352 mg Carbohydrate: 24 g Fiber: 1 g Protein:
4 g

http://www.tasteofhome.com/Recipes/Chili-Corn-Muffins

[nw_arizona_granny]

Chili Cornmeal Crescents
Reminisce

THESE UNIQUE ROLLS are tender, light and delicious, with a bit of chili
tang. The zip and texture inspire requests for the recipe every time I
serve them. For a fun change of pace, I’ll sometimes use blue cornmeal
when I make these. -Marion Lowery, Medford, Oregon

SERVINGS: 24
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.

Ingredients:
1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°)
1-1/2 cups cornmeal
1/3 cup sugar
1 egg
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour

Directions:
In a large mixing bowl, dissolve yeast in water. In a mixing bowl, beat
egg and oil. Add cornmeal, sugar, egg, oil, chili powder, salt, and 2
cups flour; beat until smooth. Add enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12-in.
circle. Cut into 12 wedges. Roll up each wedge, starting with wide end.
Place on greased baking sheet; curve into a crescent shape. Cover and
let rise until doubled, about 30 minutes.
Bake at 375° for about 20 minutes or until browned. Cool on wire
racks. Yield: 2 dozen.

Nutrition Facts
One serving: One roll Calories: 129 Fat: 2 g Saturated Fat: 0 g
Cholesterol: 9 mg Sodium: 106 mg Carbohydrate: 25 g Fiber: 0 g Protein:
3 g Diabetic Exchange: 1-1/2 starch, 1/2 fat.

http://www.tasteofhome.com/Recipes/Chili-Cornmeal-Crescents

[nw_arizona_granny]

Chili-Cheese Corn Muffins
Cooking for 2

Add chilies and cheese to a boxed mix and what do you get? Easy muffins
with zip. Our Test Kitchen shares the recipe.

SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg, lightly beaten
1/3 cup 2% milk
1/2 cup shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained

Directions:
In a bowl, combine the corn bread mix, egg and milk just until blended.
Stir in cheese and chilies.
Coat muffin cups with cooking spray or use paper liners; fill
three-fourths full with batter. Bake at 400° for 20-22 minutes or
until a toothpick comes out clean. Cool for 5 minutes before removing
from pan to a wire rack. Serve warm. Yield: 8 muffins.

Nutrition Facts
One serving: 1 muffin Calories: 167 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 40 mg Sodium: 369 mg Carbohydrate: 23 g Fiber: 1 g Protein:
5 g Diabetic Exchange: 1-1/2 starch, 1 fat.

http://www.tasteofhome.com/Recipes/Chili-Cheese-Corn-Muffins

[nw_arizona_granny]

Chive Biscuit Ornaments
Quick Cooking

Ring in the holiday season with these tender bell-shaped bites from our
Test Kitchen home economists. they used cookie cutters and whole chive
“hangers” to from the warm and appetizing ornaments, which get a slight
kick from red pepper flakes.

SERVINGS: 12
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
3-1/4 cups biscuit/baking mix
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
12 whole chives

Directions:
In a bowl, combine the biscuit mix, cheese, minced chives and pepper
flakes. Stir in cream just until moistened. Turn onto a lightly floured
surface; knead 8-10 times. Pat to 1/2-in. thickness. Cut with a floured
3-in. bell-shaped cookie cutter. using a 1/2-in. round cookie cutter,
cut a hole near top of each biscuit.
Place 2 in. apart on ungreased baking sheets. Bake at 450° for
8-10 minutes or until golden brown. Remove to wire racks. Thread one
whole chive through each biscuit hole; tie a knot. Serve warm. Yield: 1
dozen.

Nutrition Facts
One serving: (1 each) Calories: 218 Fat: 14 g Saturated Fat: 7 g
Cholesterol: 32 mg Sodium: 445 mg Carbohydrate: 21 g Fiber: 1 g Protein:
4 g

http://www.tasteofhome.com/Recipes/Chive-Biscuit-Ornaments