Peanut Butter Blossoms

Ingredients:

• 48  HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1  egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•   Additional granulated sugar

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4.  Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
   cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
   About 4 dozen cookies.

Chocolate Kahlua Trifle

 Another recipe passed on from Martie:

 

Ingredients:

1 sponge cake
Kahlua
5-6 Heath Bars (or other toffee candybar) broken in pieces
3 boxes chocolate pudding (you can use instant but I prefer cook and serve)
1 large container cool whip.

Directions:

Break sponge cake in to 2 inch pieces and place in large bowl.  Drizzle Kahlua (to taste) over cake.  Let sit for several hours (or overnight).  

Make pudding as directed and let cool. 

In trifle or other glass dish, layer as follows:

Sponge Cake
Chocolate Pudding
Candy bar pieces
Cool whip

Repeat layers and top with candy bar crumbs.  Enjoy!

Pumpkin Roll

Ingredients:

Cake:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
dash of cloves
3/4 cup of flour
1 tsp baking powder
1/2 tsp salt

Cream Cheese Filling:

1 cup powdered sugar
6 oz cream cheese softened
3 Tablespoons butter
1/2 teaspoon vanilla
1 Tablespoon maple syrup

Directions:

1.  Preheat oven to 350 degrees.  Spray a jelly roll sheet pan with cooking spray.  Line with wax paper and spray again.  Set aside.

2.  Beat eggs on high speed for 5 minutes, or until frothy.  Add sugar and mix until combined.  Stir in pumpkin, spices, flour, baking powder and salt.

3.  Spread in prepared jelly roll pan and smooth as much as you can.  Bake for 25-30 minutes or until the cake springs back when gently pressed in the center.

4.  While the cake is baking, generously sprinkle a kitchen towel with powdered sugar.

5.  Remove the cake from the oven and turn out onto the sprinkled towel.  Peel away wax paper and roll short side of cake and towel up together.  Cool for about 30 minutes.

6.  Make the cream cheese filling, by beating the powdered sugar, cream cheese, butter, vanilla and maple syrup together.  Unroll and spread with filling.  Re-roll u and sprinkle with powdered sugar.  Slice and serve, or wrap in plastic wrap and chill until time to serve.

Chocolate Bourbon Cupcakes

Ingredients:

1 cup bourbon
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Directions:

Preheat oven to 350 degrees.  Line two muffin pans with paper liners.

Bring the bourbon and butter to a simmer in heavy large saucepan over medium heat.  Add cocoa powder and whisk until mixture is smooth.  Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend.  Using electric mixer, beat eggs and sour cream in another large bowl to blend.  Add bourbon-chocolate mixture to egg mixture and beat just to combine.  Add flour mixture and beat briefly on slow speed.  Using rubber spatula, fold batter until completely combined.

Fill cupcake liners 3/4 full and bake 20-25 minutes, until toothpick inserted into the center comes out clean.

Carmel Frosting (Ina Garten's Carmel Sauce)

1 1/2 cups sugar
1/3 cup water
1 1/4 cup heavy cream
1 1/2 teaspoon pure vanilla extract
1 cup butter (2 sticks softened)
5 cups confectioners sugar
coarse sea salt

Mix the water and sugar in a medium heavy-bottomed saucepan.  Cook over low heat for 5 to 10 minutes, until the sugar dissolves.  Do not stir.  Increase the heat to medium and boil uncovered until the sugar turns to a warm chestnut brown (about 350 degrees on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture.  Be careful - the mixture is extremely hot!  Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.  Turn off the heat.  Stand back to avoid splattering and slowly add the cream and 1/2 tsp of vanilla.  The cream will bubble violently and the caramel will solidfy.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.  Allow to cool to room temperature, at least 4 hours.  It will thicken as it sits.

In a mixing bowl, cream the butter.  Beat in the sugar and 1 tsp vanilla.  Mix in 1/4 cup of the caramel sauce. If the frosting is too thin, add some flour to thicken.

Pipe onto cupcakes and use remaining caramel to drizzle on top.  Sprinkle lightly with sea salt.

(If not eaten the same day, sea salt will take on a stronger flavor.  Wait to add just prior to serving.)

Buttermilk Blueberry Breakfast Cake

Ingredients:

1/2 cup unsalted butter, room temperature
Zest from 1 lemon (original recipe calls for large lemon...I think its too much, use small or 3/4 large)
3/4 cup + 1 tablespoons sugar
1 egg, room temperature
1 tsp vanilla
2 cups flour (set aside 1/4 cup of this to toss with blueberries)
2 tsp. baking powder
1 tsp salt
2 cups fresh blueberries
1/2 cup buttermilk (or put 1 tablespoon vinegar in 1 cup measuring cup and fill with milk, let stand five minutes)

1 tablespoon additional sugar for topping

Directions:

1.  Preheat oven to 350 degrees.  Cream butter with lemon zest and 3/4 cup sugar until light and fluffy.

2.  Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of flour then whisk together the remaining flour, baking powder and salt.

3.  Add the flour mixture to the batter a little at a time, alternating with the buttermilk.  Fold in the blueberries.

4.  Grease a 9 inch square baking pan with butter or coat with non-stick spray.  I also double recipe, and put in 9 x 13 pan.  Spread batter into pan.  Sprinkle batter with remaining tablespoon of sugar.  Bake for 35 minutes.  Check with a toothpick for doneness. Let cool.

Best Ever Buttermilk Pancakes

Ingredients:

3 eggs, separated
1 2/3 cup low fat buttermilk
1 tsp baking soda
2 tsp baking powder
1/2 tsp. salt
1 1/2 cup flour
1 tablespoon sugar
3 tablespoons butter, melted
1 teaspoon vanilla, (optional, I added to original recipe)

Directions:

Beat the egg yolks until pale and smooth.  Beat in the buttermilk and then the baking soda.  Mix well.  Sift flour, baking powder, salt and sugar.  Add to buttermilk mixture and mix until smooth.  Stir in melted butter.

Beat egg whites until stiff peaks form.  Fold into batter until no egg whites are visible.  Let better stand for 20 minutes before making pancakes.  Drop by 1/4 cupful onto hot griddle or frying pan.


Weight Watchers  = 2 pancakes=4 points

Toll House Cookies - Keri's Modified Version

Ingredients:

3 cups flour
1 tsp baking soda
1 tsp salt
1 stick butter and 1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts
2 Tbls molasses

Directions:

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy.  Add eggs one at a time, beating well after each.  Beat in molasses.  Gradually beat in flour mixture.  Stir in chocolate morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9-11 minutes or until golden brown.

Dana's Chili

Ingredients:

4-5 lbs of ground beef
1/2 onion, chopped
1 green pepper, chopped
2 cans hunts diced tomatoes with basil and oregano
2 cans bush's mild chili beans
1 large can tomato sauce
Italian seasoning
chili powder
Emerils seasoning
Maple syrup

Directions:

In large pot, saute onion and green peppers, add ground beef and brown on medium heat.  Drain grease.  Add tomatoes and beans.  Let simmer a bit (15-20 minutes)  Add seasonings to taste then add about 1/2 - 3/4 cup maple syrup (to taste).  Let simmer.

Brown Sugar Filled Cookies

Meme's recipe (originally Great Meme' Lafave's)

Ingredients:

1 cup shortening
2 eggs
2 cups brown sugar
1/2 cup sour milk (or buttermilk)
1 tsp. baking soda
1 tsp. salt
1 Tbsp. Vanilla
3 1/2 cups flour

Directions:

Cream shortening, eggs and sugar.  Add milk, baking soda, salt and vanilla.  Stir in flour.

Filling:

2 cups pitted dates, 3/4 cup water.  Cook until thick.

Drop cookie dough by spoonful onto greased cookie sheet.  Add 1 spoonful of filling on top, then 1 teaspoon of cookie dough on top of filling.  Cook in 400 degree oven for ten minutes.

No Bake Cookies

Best recipe I've tried.  Works perfect every time.

1 3/4 cup sugar
1/2 cup milk
1/4 cup cocoa
1/2 cup butter
1 tsp vanilla
4 cups oatmeal
1/2 cup peanut butter

Boil sugar, cocoa, milk and butter in a saucepan for only one minute.  Mix in the rest of the ingredients.  Drop by teaspoonfuls onto wax paper.  Let cool.

Peanut Butter Balls

Ingredients:

2 cups peanut butter
1 stick butter
1 lb powdered sugar (3 1/2 cups)

Directions:

Mix well together.  Make into small balls and place on wax paper.

In double boiler, melt 12 oz pkg of chocolate chips and 1/2 bar of paraffin wax.  Dip balls in chocolate and set on wax paper to set.

Optional - add 3 cups of rice krispies

Chicken Rollatini

Weight Watchers recipe found on web.  4 points per serving.

Ingredients:

8 thin chicken cutlets, 3 oz each
4 slices thin lean prosciutto, sliced in half
4 slices sargento reduced fat provolone or mozzarella, sliced in half
1/2 cup whole wheat Italian seasoned breadcumbs
1/4 cup romano cheese (or parmesan)
1 lemon, juice of
1 tablespoon olive oil
pepper
1/4 red onion, sliced
non stick spray

Directions:

Wash and dry cutlets well with paper towel.  Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice and pepper in another bowl.

Preheat oven to 450 degrees.  Lightly spray a baking dish with  non-stick spray.

Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.  Place each cutlet on a work surface such as a cutting board and lay 1/2 slice of prosciutto, 1/2 slice cheese and a few chunks of red onion on one side of the chicken cutlet.

Roll and place seam side down in baking dish.  Repeat with remaining chicken.  Top with remaining crumbs and spray lightly with olive oil or non-stick spray.

Bake 25-30 minutes.

Baked Rigatoni with Bechamel Sauce (Source: Giada De Laurentis, Food Network

Bechamel sauce:

1 stick unsalted butter
1/2 cup and 2 tablespoons all purpose flour
1 quart whole milk at room temperature
pinch nutmeg
sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Preheat over to 425 degrees.

In a 2 quart saucepan, melt butter over medium heat.  Add the flour and whisk until smooth, about 2 minutes.  Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.   Simmer until it is thick enough to coat the back of a spoon.  This will take approximately 10 minutes.  Remove from heat and stir in nutmeg, 1/2 cup of fontina, proscuitto and season with salt and white pepper.  Set aside.

In a large pot, bring to a boil 6 quarts of salted water.  Add the rigatoni and cook for about 5 minutes, al dente.  Drain in colander.  Return pasta to pot and pour in bechamel sauce, mix well.

Into greased 13x9 baking dish, pour the pasta with cream sauce.  Smooth out top and sprinkle with remaining fontina.  Dot top with diced butter and bake in over for 25 minutes or until bubbly and golden brown.

Oatmeal Cake

I received this recipe years ago from my friend Brenda Stiles.  It was her grandmother's recipe and a favorite in our family and in the office.

Ingredients:

1 cup oats
1 1/2 cups boiling water
1 stick butter
1 cup brown sugar
1 cup white sugar
1 1/3 cup flour
1 tsp. vanilla
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Directions:

Pour boiling water over oats and let stand 20 minutes.  Cream together butter and sugar.  Add all other ingredients, mix well.  Pour into greased 13x9 baking dish.  Bake 350 degrees for 30-35 minutes.

Topping:

Boil together for one minute:

2/3 cup brown sugar
1 stick butter
1/3 cup milk
1 cup coconut
1 cup chopped walnuts (optional, I usually leave out)

Pour on cake and let cool.

Crunch Floret Salad

Ingredients:

3 cups fresh broccoli florets
1 1/2 cups fresh cauliflowets
1/2 pound sliced bacon, cooked and crumbles
1 cup mayonnaise
2 to 3 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1 1/2 cups (6 ounces) shredded cheddar cheese

Directions:

In a large bowl, combine the broccoli, cauliflower and bacon.  In a small bowl, whisk the mayonnaise, sugar, vinegar and salt.  Pour over salad and mix well.  Cover and refrigerate unil serving.  Stir in the cheese.

Easy Meatloaf

2 pounds ground beef
1 (6 oz) pkg Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup barbeque sauce
chopped onion or 1 packet lipton onion soup mix

Preheat oven to 375 degrees.  Mix all ingredients except 1/4 cup of the barbeque sauce.
Shape meat mixture into oval loaf in 13x9 baking dish, top with remaining 1/4 cup barbeque sauce.
Bake 1 hour or until cooked through.

Mom's Michigan Sauce

I adjusted some quantities of meat and spices to our preference, but overall it’s my mother’s recipe.  

Ingredients:

3 lbs ground beef
1/4 green pepper chopped
1 onion, chopped
dash garlic powder
dash worchester sauce
1 1/2 tablespoons sugar 

1 teaspoons cayenne red pepper

1 teaspoons chile powder
1 tablespoon mustard
salt and pepper
1 large can tomato paste
1 large can tomato sauce
1 large can tomato puree

Simmer all together for 2-3 hours.

Crock Pot Pulled Pork

Ingredients:

1 (3lb) boneless pork shoulder, skin and excess fat removed
1 onion, chopped
1/2 cup chicken broth or water
2 cups barbeque sauce
2 tablespoons mustard
2 tablespoons honey
1 tablespoon soy sauce
salt and pepper

Preparation:

Scatter onions over bottom of slow cooker and place pork on top.  Add broth, cover and cook on low until very tender, about 8 hours.  Pull meat into thin shreds with forks, skim excess fat and liquid from crock pot.

Stir in barbeque sauce, mustard, honey and soy sauce.  Season with salt and pepper.  Cook for 1 hour longer on low.

Pumpkin Chocolate Chip Cookies, from Lyndsey's Mom

Ingredients:

1/2 cup butter
1 1/2 cups sugar
1 egg
1 cup cooked or canned pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 cup chocolate chips

Directions:

Cream butter and sugar together until light and fluffy.  Beat in egg, pumpkin and vanilla.  Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon and add to creamed mixture.  Mix well.  Add chocolate chips, mix thoroughly.  Drop by teaspoon onto well greased cookie sheets.

Cook at 350 degrees, 15 minutes or lightly browned.  Let cool and sprinkle with powder sugar.

Meme's Christmas Cookies

Ingredients:

1 cup sugar
1/2 cup shortening
1/2 cup sour milk (add a teaspoon of vinegar to 1/2 cup of milk and let sit a few minutes or use buttermilk)
2 1/2 cups flour
1 egg
salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp vanilla

Directions:

Cream sugar and shortening together, add milk and eggs and vanilla, mix well.  Add flour, salt, baking powder and baking soda, mix with wooden spoon.


Roll out fairly thick and cut with cookie cutters, use additional flour for rolling.  Bake at 350 degrees about 8-10 minutes.


To make chocolate cookies, add 1/2 cup of cocoa with dry ingredients.

Crock Pot Nut Clusters

Ingredients:

2 pounds white chocolate almond bark, broken into small pieces
1 pound milk chocolate almond bark, broken into small pieces
3 Hershey's Milk Chocolate Candy Bars, broken into small pieces
32 ounces of dry roasted peanuts, lightly salted
16 ounces whole almonds

Directions:

Turn crock pot on high and add all ingredients.  Cook for 45 minutes (don't peek or stir!).  Stir after 45 minutes, reduce to low and cook one hour, stir until all chocolate is melted.  Spoon mixture into miniature muffin liners.  Makes about 150 small nut clusters.

Corn Casserole

I was given this recipe by my friend and co-worker Martie Hewitt. 1 dish, so easy and it is sooooo good.  I usually double the recipe and put in a 9 x 13 pan or large casserole dish.

1 can (15 1/4 ounces) whole kernel corn
1 can (14 1/4 ounces) creamed corn
1 (8 ounce) Jiffy corn muffin mix
1 cup sour cream
1 stick melted butter

Mix all together.  Pour into a greased casserole dish. Bake in 350 degree oven for 45-60 minutes.  It's like magic!

White Chocolate Cheesecake, Disney Beach Club Resort

8 oz white chocolate, melted
1/2 cup flour
3 pounds cream cheese
6 eggs
1 1/4 cup sugar
1 cup heavy cream
1 tablespoon vanilla

Grease 2 10 inch springform pans.  (I use only 1 10/12 inch and make just 1 large cheesecake).  Preheat oven to 300 degrees.  Place cream cheese, sugar and flour in bowl and cream until light and fluffy.  Add eggs, one at a time mixing well after each one.  Scrape down bowl and add melted chocolate.  While mixer is running on low speed, add vanilla slowly and heavy cream; blend well.

Pour mixture into sprinform pan(s).  Place cheesecake in a waterbath filled with warm water.  Cook for 50-60 minutes or until center of cheesecake is just firm.  (I use a roasting pan and place springform in, fill 1/2 full with warm water.  Will need to cook much longer if making just one cake, maybe 90 minutes.  Top will come out brown, that's ok).

Cool at room temperature for one hour.  Refrigerate till set before removing from pans.

Sauce for topping:

1 cup heavy cream
2 cups white chocolate finely chopped
(You will only need 1/2 this if making one large cake)

Place heavy cream in a saucepan and bring to a boil.  Pour over white chocolate and stir with wooden spoon till melted.  Pour over chilled cheesecake and serve.

Macaroni and Cheese (Source: Martha Stewart Living, 2008)

My favorite mac and cheese recipe.  More work than Kraft but very worth it!

 

Ingredients:

(serves 12)

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar cheese (about 18 oz)
2 cups grated Gruyere cheese (8 oz) or 1 1/4 cup of pecorino romano cheese (5 oz) - (I use pecorino)
1 pound elbow macaroni

Directions:

1.  Heat oven to 375 degrees.  Butter a 3 quart casserole dish; set aside.  Place bread in a medium bowl.  Melt 2 tablespoons butter.  Pour butter over bread and toss, set aside.

2.  In a medium saucepan set over medium heat, heat milk.  Melt remaining 6 tablespoons of butter in high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook whisking, 1 minute.

3.  While whisking, slowly pour butter/flour into hot milk.  Continue cooking, whisking constantly until the mixture bubbles and becomes thick.

4.  Remove pan from heat.  Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup pecorino romano, set cheese sauce aside.

5.  Fill a large saucepan with water, bring to boil.  Add macaroni; cook 2-3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone.  Transfer macaroni to a colander, rinse under cold running water, and drain well.  Stir macaroni into the reserved cheese sauce.

6.  Pour mixture into prepared dish.  Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Guyere or 1//4 cup pecorino romano and breadcrumbs over top.  Bake until browned on top, about 30 minutes