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Recipes
SQUASH CASSEROLE
By stepjo7269
Allison Foote (UMC graduate Dec
- 6 - 8 small cooked yellow squash
- 1 pkg. Of Keebler Club Partners, crushed
- 2 eggs
- 1 C. shredded cheddar cheese
- 1/4 C. melted butter
- 3/4 C. mayonnaise
- 1 small onion finely chopped
- salt and pepper to taste
- ●Slice squash and boil covered in salted water for 30-40 min.
- ●Drain and mix with remaining ingredients.
CHEWY PRALINE-CHOCOLATE FUDGE BARS
By stepjo7269
Southern Living
- Directions:
- 1 c. butter, softened
- 1 c. light brown sugar, firmly packed
- 1 t. vanilla
- 2 c. all-purpose flour
- 1 c. chopped pecans, toasted
- 1 (12 oz.) package semi-sweet morsels, divided
- Praline Fudge Icing
- 2 T. milk
- ●Beat butter at medium speed with electric mixer until creamy; gradually add sugar and vanilla, beating until light and fluffy. Stir in flour and pecans.
- ●Press dough evenly into greased 13 x 9 inch baking pan.
- ●Bake at 350 F. for 20-25 minutes or until browned around the edges and bars pull away from edges of pan.
- ●Sprinkle 1 1/2 c. chcolate morsels evenly over warm bars.
- ●Pour warm praline fudge icing over morsels; spreading to edges with spatula.
- ●Microwave remaining 1/2 c. chocolate morsels and milk in a small bowl on high for 20-30 seconds. Stir until smooth. Drizzle over bars.
- ●Cool completely. Cut into 1 1/4 inch pieces.
- Praline Fudge Icing (2 cups)
- Ingredients:
- 1/2 c. butter
- 1 c. light brown sugar, firmly packed
- 1/8 t. salt
- 1/2 c. milk
- 2 1/2 c. confectioner's sugar
- 1/2 t. vanilla
- 3/4 c. chopped pecans, toasted
- Directions:
- ●Melt butter in a sauce pan over medium heat. Add brown sugar and salt; bring to a boil, and cook, stirring constantly, 2 minutes.
- ●Remove from heat. Stir in milk slowly. Return to heat; bring to a boil, stirring until smooth.
- ●Remove from heat; let stand 5 minutes. Add confectioner's sugar and vanilla; beat at medium speed with electric mixer until smooth.
- ●Stir in pecans.
ITALIAN DRESSING
By stepjo7269
Betty Crocker Summer Salads Cookbook p
- Directions:
- 1 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dry mustard
- ½ teaspoon onion salt
- ½ teaspoon paprika
- ½ teaspoon dried oregano leaves
- 1/8 teaspoon ground thyme leaves
- 2 cloves garlic, crushed
- ●Shake all ingredients in tightly covered container.
- ●Refrigerate at least 2 hours.
CORNBREAD SALAD
By stepjo7269
Southern Living Cooking School Cookbook p
- Direction:
- 1 (1 ounce) package Hidden Valley Ranch dry salad dressing mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (9 inch) pan Tex-Mex cornbread, crumbled
- 1 (16 ounce) cans pinto beans, drained
- 3 large tomatoes, chopped
- ½ cup chopped green pepper
- ½ cup chopped green onions
- 2 cups (8 ounces) shredded Cheddar cheese
- 10 slices bacon, cooked and crumbled
- 1 (17 ounce) cans Del Monte whole Kernel Golden sweet corn, drained
- ●Combine salad dressing mix, sour cream, and mayonnaise; set aside.
- ●Place half of crumbled cornbread in the bottom of a large serving bowl.
- ●Top with half of beans.
- ●In a medium bowl, combine tomatoes, pepper, and onions, layer half of this mixture over beans.
- ●Layer half of cheese, bacon, corn, and reserved salad dressing.
- ●Repeal layers using remaining ingredients.
- ●Garnish as desired.
- ●Cover and chill 2 to 3 hours before serving.
PUFF PASTRY DOUGH
By stepjo7269
Puff Pastry Dough Since the dough contains no yeast, the way this pastry puffs in the oven is pure magic
- AS FOLLOWS
OLD-FASHIONED CARROT CAKE
By stepjo7269
Taste of Home By: Kim Orr, West Grove, Pennsylvania
- FROSTING:
- 4 4 4 eggs
- 2 2 2 cups sugar
- 1 1 1 cup canola oil
- 2 2 2 cups all-purpose flour
- 2 to 3 2 to 3 3 teaspoons ground cinnamon
- 3/4 3/4 3/4 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 2 2 2 cups grated carrots
- 1/2 1/2 1/2 cup butter, softened
- 1 1 1 package (3 ounces) cream cheese, softened
- 1 1 1 teaspoon vanilla extract
- 3-3/4 3-3/4 3-3/4 cups confectioners' sugar
- 2 to 3 2 to 3 3 tablespoons milk
- 1 1 1 cup chopped walnuts
- Orange and green food coloring, optional
- Directions:
- ●In a large bowl, combine the eggs, sugar and oil.
- ●Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.
- 9-in. into two greased and floured 9-in. round baking pans.
- 350 35-40 10 to to 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- ●Spread frosting between layers and over top and sides of cake.
- 1/4 1/4 the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green.
- ●Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so that each slice will have a carrot.
- ●Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot.
- ●Store cake in the refrigerator.
AWARD WINNING CHILI
By stepjo7269
Allrecipes By: Jennifer "If it is too thick, add water 1/4 cup at a time until you reach desired consistency
- 1 (14.5 ounce) can stewed tomatoes, chopped
- 1 (6 ounce) can tomato paste
- 1 onion, chopped
- 2 stalks celery, chopped
- 1/4 cup white wine
- 1 pinch crushed red pepper flakes
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/3 cup bottled steak sauce
- 5 slices bacon
- 1 1/2 pounds ground beef
- 1 (1.25 ounce) package chili seasoning mix
- 1 teaspoon ground cumin
- 1 (15 ounce) can kidney beans, drained
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- Directions
- ●In a large pot over medium-low heat, combine tomatoes, tomato paste, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
- ●While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
- ●Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- ●Stir in beans, cilantro and parsley. Heat through and serve.
FRENCH BREAD
By stepjo7269
Start
- 1/2 POUND LOAF:
- 1 1 2 cup 2 tablespoons water (80 degrees)
- 1 1 1 tablespoon 1 teaspoon olive oil
- 1 1 1 tablespoons sugar
- 1 1 1 teaspoons salt
- 3 1/4 3 1/4 1/4 cups white bread flour
- 2 2 2 teaspoons yeast
- 2 POUND LOAF:
- 1 1/3 1 1/3 1/3 cups water (80 degrees)
- 2 2 2 tablespoon olive oil
- 2 2 2 tablespoons sugar
- 1 1/2 1 1/2 1/2 teaspoons salt
- 4 4 4 cups white bread flour
- 2 1/4 2 1/4 1/4 teaspoons yeast
- 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.
*STRAWBERRY SORBET SENSATION
By stepjo7269
Taste of Home Light & Tasty By: Kendra Doss of Smithville, Missouri
- Directions:
- 2 cups strawberry sorbet, softened
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 cup sliced fresh strawberries
- ● Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
- ● In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- ● Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
- ● Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil.
- ● Serve with strawberries and reserved whipped topping.
APPLE PIE BARS II
By stepjo7269
Taste of Home By: Janet English from Pittsburgh, Pennsylvania
- FILLING:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shortening
- 4 egg yolks
- 2 tablespoons lemon juice
- 8 to 10 tablespoons cold water
- 7 cups finely chopped peeled apples
- 2 cups sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- Dash ground nutmeg
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1 tablespoon lemon juice
- Directions:
- ●In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs.
- ●In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
- ●Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle.
- ●Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
- ●In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust.
- ●Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top.
- ●Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack.
- ●Combine glaze ingredients until smooth; drizzle over bars before cutting.