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Recipes
HAWAIIAN PINEAPPLE BREAD
By stepjo7269
As above
- Directions:
- 1/2 1/2 1/2 cup margarine, softened
- 1 1 1 cup white sugar
- 2 2 2 eggs
- 8 8 can 8 oz can crushed pineapple with juice
- 2 2 2 cups all-purpose flour
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/3 1/3 1/3 cup flaked coconut
- 1/3 1/3 1/3 cup chopped walnuts
- to In a seperate bowl, sift together flour, baking soda, baking powder and salt. Add flour mixture to Bread Pan.
- 1 1. 1. Remove the Bread Pan from the bread maker. Attach the kneading paddle onto the drive shaft. Ingredients should be ready and at room temperature (except for the water).
- 2 2. to Use liquid measuring cup to measure out the water (80 degrees) and/or milk and/or eggs then pour into Bread pan.
- 3 3. to to measuring spoon to measure the oil and/or butter and/or molasses, honey and similar ingredients then add to the Bread Pan.
- 4 4. to to to measuring spoon to measure the sugar, salt, powdered milk and any other dry ingredients (not yeast or flour); use flat edge of knife to level off ingredients. Add ingredients to the Bread Pan.
- 5 5. to Lightly spoon flour into a dry measuring cup. Level off with the flat edge of a knife. Add flour to the Bread Pan.
- 7 7. 7. Place Bread Pan into the bread maker, Push down on the rim until it fits firmly into place. Close the lid.
- 8 8. 8. Program the bread maker for cycle, weight and crust color.
- 9 9. 9. Start.
- 10 This bread may require additional baking time. If at the end of the baking cycle the bread has not reached the desired consistency, just select Program 10 for addtional baking time.
RICE SALAD
By stepjo7269
Sherry Clairain
- ●Mix together the above ingredients and moisten with:
- 2 C. rice, cooked with several chicken bouillon cubes.
- 2 chicken breasts, deboned, boiled, and cubed
- Green onions, tops, chopped
- 3 stalks celery, chopped
- 2 bell pepper, chopped
- Several handfuls (?) slivered almonds
- Marinated artichokes, 2 small jars, drained, chopped--save marinade
- 1/3 C. mayonnaise
- 1/4 tea. curry powder
- some of marinade
NEVER FAIL SEVEN MINUTE FROSTING
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 3 egg whites
- 1 1/2 c. Karo syrup
- 1/4 t. cream of tartar
- 9 large marshmallows
- Cook first 3 ingredients in double boiler; beating constantly until peaks form.
- Add marshmallows and beat until spreading consistency.
THE WINNING PEANUT BUTTER PIE
By stepjo7269
The Junior League of Salt Lake City, Utah in America's Best Recipes Book
- Directions:
- 25 vanilla wafers, crushed
- 1/2 cup finely chopped unsalted, blanched peanuts
- 1/4 cup butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- Hot Fudge Sauce, divided
- Combine vanilla wafers, peanuts, and melted butter in a small bowl, stirring well. firmly press crumb mixture evenly over bottom and sides of an ungreased 10-inch pie plate. Bake @ 350 degrees in oven for 15 minutes; let cool.
- Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add sugar, and beat until smooth.
- Beat whipping cream until soft peaks form; beat in vanilla. Gently fold whipping cream into peanut butter mixture, blending until smooth. Spoon peanut butter filling into prepared crust. Cover and chill at least 2 hours.
- Spread 1/2 cup lukewarm Hot Fudge Sauce over peanut butter filling. If desired, make a flower design by swirling sauce into the filling with a small spatula. Chill at least 6 hours or until firm.
- Store remaining Hot Fudge Sauce in refrigerator.
- To serve, heat Hot Fudge Sauce in a small saucepan over low heat, stirring until smooth; remove from heat, and let cool to lukewarm. Serve pie with remaining Hot Fudge Sauce. See recipe for Hot Fudge Sauce in Sauce Section.
WHITE CHOCOLATE CHEESECAKE
By stepjo7269
Kraft Kitchens
- Ingredients:
- 1/2 1/2 1/2 cup butter, softened
- 3/4 3/4 3/4 cup sugar, divided
- 1-1/2 1-1/2 1-1/2 tsp. vanilla, divided
- 1 1 1 cup flour
- 4 4 4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 2 2 2 pkg. (6 squares each) Baker's white chocolate, melted, cooled
- 4 4 4 eggs
- 2 2 2 cups fresh raspberries
- Directions:
- to 325 to 325 F.
- 1/4 1/2 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended.
- 9-inch onto bottom of 9-inch springform pan. Prick with fork.
- 25 25 min. or until edge is lightly browned.
- 1 cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- 55 to 1 to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim.
- 4 4 hours.
- 3/4 CHOCOLATE-MACADAMIA CHEESECAKE: Prepare as directed, stirring 3/4 cup chopped Planter's Macadamias into the batter before pouring over crust and baking as directed.
CREAMY RASBERRY BITES
By stepjo7269
Southern Living, FEBRUARY 2005
- Preparation:
- 1/2 cup fresh or frozen raspberries
- 5 egg whites
- 1 1/4 cups sugar, divided
- 1/4 cup water
- 1 1-inch pound unsalted butter, softened and cut into 1-inch pieces
- 4 cups fresh raspberries
- 1/2 to cup raspberries in a blender or food processor until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a bowl, discarding solids. Set aside.
- 1/4 egg whites at high speed with an electric mixer until stiff peaks form. Gradually add 1/4 cup sugar, beating at low speed until blended; set aside.
- 1 1/4 248° 10 sugar and 1/4 cup water in a heavy saucepan over low heat, without stirring, until sugar dissolves and a candy thermometer registers 248° (about 10 minutes). Remove from heat.
- 5 2 sugar syrup in a thin stream over egg whites, beating constantly at high speed for 5 minutes. Gradually add butter pieces and raspberry puree, and beat frosting mixture at medium speed 2 minutes or until creamy.
- 1-quart 1 4 into a 1-quart zip-top plastic freezer bag or piping bag. Seal freezer bag, and snip a tiny hole in 1 corner of bag. Pipe a small amount into hollow end of 4 cups fresh raspberries.
CHICKEN ENCHILADA CASSEROLE
By stepjo7269
Laura Schenk
- 2 C. Monterrey Jack cheese, grated
- 4-5 flour tortillas
- 3-4 chicken breast, that has been
- boned, skinned, and trimmed of fat
- 1 T. olive oil
- 1 large onion, diced
- 1 T. jalapeno pepper, minced
- 1 tea. garlic, minced
- 1 can cream of chicken soup
- 1 C. sour cream
- ●Sauté chicken breast in olive oil. Set aside to cool. Pull apart in bite size pieces when cool.
- ●Sauté onion, pepper, and garlic and set aside. Add soup and sour cream to onion, pepper, and garlic mixture.
- ●Spray a l ½ quart casserole dish with non-stick oil.
- ●Tear tortillas in pieces and layer on the bottom of the dish. Then, add ½ of the chicken. Spread ½ of the sauce over the chicken. Add ½ of the grated cheese.
- ●Repeat the layers of chicken, sauce, and cheese.
- ●Bake at 350 F. for 45 min. or until bubbling and turning golden.
- ●Serve with salsa if desired.
OKRA CORNBREAD
By stepjo7269
Enjoy
- 2 C Martha White self rising cornmeal
- 1 C Martha White all purpose flour
- 1 Egg
- 1 ½ C Okra (diced)
- 2 C Mayfield Buttermilk
- ½ C Onions (chopped)
- ● Mix all ingredients together.
- ● Pour into got greased pan.
- ● Bake at 350 for 30 minutes or until golden brown.
*GIANT GREEN SALAD
By stepjo7269
Taste of Home By: Rebecca Cook Jones, a Taste of Home's field editor from Henderson, Nevada
- DRESSING:
- 1/10 of recipe in ( )
- 3 tablespoons butter (1 tea.)
- 4 cups walnut halves (2/5 cup)
- 1/4 cup sugar (1 ½ T.)
- 4 bunches romaine, torn (½ bunch)
- 16 cups torn leaf lettuce (1 ½ cup)
- 6 cups dried cranberries (3/5 cup)
- 4 medium sweet yellow peppers, diced (½ small pepper)
- 4 cups (16 ounces) crumbled feta cheese (½ cup or 1.6 oz.)
- Coarsely ground pepper, optional
- 4 envelopes Italian salad dressing mix (½ envelope)
- 2 cups canola oil (3 T.)
- 1 cup balsamic vinegar (1 ½ T.)
- 3/4 cup water (1 T.)
- Directions:
- ● In a large heavy skillet, melt the butter. Add walnuts; cook over medium heat until toasted, about 4 minutes.
- ● Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
- ● Meanwhile, in several large salad bowls, combine the romaine, lettuce, cranberries, yellow peppers, cheese and pepper if desired.
- ● In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
- ● Drizzle over salad and toss to coat.
- ● Sprinkle with sugared walnuts..
ULTIMATE TWICE BAKED POTATOES
By stepjo7269
Allrecipes By: PONYGIRL64
- Directions:
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
- ● Preheat oven to 350 degrees F.
- ● Bake potatoes in preheated oven for 1 hour.
- ● Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- ● When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
- ● To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy.
- ● Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- ● Bake for another 15 minutes.