This recipe makes one 1.5 pound loaf
1 cup water
2 tablespoons butter softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins
Add all the ingredients in order given except the raisins.
Add raisins in on the "add in" beep.
Bake on "sweet bread" setting.
12/30/2008
12/23/2008
Bacon Pie
One more...
12 bacon slices cooked and crumbled - make sure it is THICK bacon
1 cup Swiss Cheese, shredded
1/3 cup chopped onion
3/4 cup Bisquick® baking mix
1 1/2 cups milk
3 eggs
1/8 teaspoon salt
1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
12 bacon slices cooked and crumbled - make sure it is THICK bacon
1 cup Swiss Cheese, shredded
1/3 cup chopped onion
3/4 cup Bisquick® baking mix
1 1/2 cups milk
3 eggs
1/8 teaspoon salt
1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Ham & Swiss Pie
Here is another favorite for Christmas Morning
1 1/2 cups cubed ham
1 cup shredded swiss cheese
1/4 cup chopped onion
1/2 cup Bisquick® baking mix
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper
1 1/2 cups cubed ham
1 cup shredded swiss cheese
1/4 cup chopped onion
1/2 cup Bisquick® baking mix
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper
Easy Breakfast Bake
This is our old standby for Christmas Morning breakfast
2 packages bulk pork sausage
1 medium bell pepper
1 medium onion
3 cups frozen hashbrown
2 cups shredded cheddar cheese
1 cup bisquick® baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
2 packages bulk pork sausage
1 medium bell pepper
1 medium onion
3 cups frozen hashbrown
2 cups shredded cheddar cheese
1 cup bisquick® baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
12/17/2008
Snickerdoodles
Snickerdoodles (again pics will be on facebook later)
1 1/2 cups sugar
1/2 cup butter softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
1 1/2 cups sugar
1/2 cup butter softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Gingersnaps
Gingersnaps
1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar
1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.
2. Cover and refigerate at least 1 hour.
3. Heat oven to 375
4. Line baking sheets with parchment paper
5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet
6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks
1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar
1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.
2. Cover and refigerate at least 1 hour.
3. Heat oven to 375
4. Line baking sheets with parchment paper
5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet
6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks
Peanut Butter Blossoms
Peanut Butter Blossoms (again pics will be on facebook later)
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
sugar
36 Hershey kisses
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
I did have to add some flour since it is warm and muggy today. I also use my small cookie scoop and I got more than 36 cookies.
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
sugar
36 Hershey kisses
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
I did have to add some flour since it is warm and muggy today. I also use my small cookie scoop and I got more than 36 cookies.
Cranberry Orange Cookies
Cranberry Orange Cookies (again pics will be on facebook later)
1 cup sugar
3/4 cup butter
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Craisins
1/2 cup macadamia nuts, chopped
1 tablespoon Orange zest
Sugar Mixture below
1/3 cup sugar
1 teaspoon orange zest
1. Heat oven to 350. Combine all sugar mixture ingredients in a small bowl; stir until well mixed. Set aside
2. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour baking powder and baking soda. Beat until well mixed. Add al remaining ingredients. Continue beating just until mixed.
3. Shape rounded teaspoonfuls of dough into 1 inch balls; roll balls in the sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass until 1 1/2 inch circles.
4. Bake for 7 to 11 minutes or until edges are lightly browned. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
1 cup sugar
3/4 cup butter
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Craisins
1/2 cup macadamia nuts, chopped
1 tablespoon Orange zest
Sugar Mixture below
1/3 cup sugar
1 teaspoon orange zest
1. Heat oven to 350. Combine all sugar mixture ingredients in a small bowl; stir until well mixed. Set aside
2. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour baking powder and baking soda. Beat until well mixed. Add al remaining ingredients. Continue beating just until mixed.
3. Shape rounded teaspoonfuls of dough into 1 inch balls; roll balls in the sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass until 1 1/2 inch circles.
4. Bake for 7 to 11 minutes or until edges are lightly browned. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
Caribbean Lime Coolers
Caribbean Lime Coolers (pics will be on facebook later)
1 pouch Betty Crocker® sugar cookie mix
1/2 cup shredded coconut
1 tablespoon lime zest
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup confectioner's sugar
1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
1 pouch Betty Crocker® sugar cookie mix
1/2 cup shredded coconut
1 tablespoon lime zest
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup confectioner's sugar
1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
Baking
Today I am starting my massive Christmas baking. Here is my list of cookies that I am going to try to get finished between today and tomorrow:
Chocolate Snowballs
Peanut Butter Blossoms
Caribbean Lime Coolers
Two types of Spritz
Gingersnaps
Orange Butter Cookies (for a cookie swap)
Snickerdoodles
and of course Chocolate Chip
Wish me luck!! If and when I get each one done, I will post the recipe and maybe a picture of them.
Chocolate Snowballs
Peanut Butter Blossoms
Caribbean Lime Coolers
Two types of Spritz
Gingersnaps
Orange Butter Cookies (for a cookie swap)
Snickerdoodles
and of course Chocolate Chip
Wish me luck!! If and when I get each one done, I will post the recipe and maybe a picture of them.
11/28/2008
Pumpkin Pie
Pumpkin Pie
1 Unbaked pie shell
15 ounces Pumpkin Puree
3/4 cup light brown sugar
3 eggs
1 1/4 cups half and half
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
2. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
3. Lower the oven temperature to 350 degrees F
4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
1 Unbaked pie shell
15 ounces Pumpkin Puree
3/4 cup light brown sugar
3 eggs
1 1/4 cups half and half
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
2. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
3. Lower the oven temperature to 350 degrees F
4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
Chocolate Pecan Pie
Chocolate Pecan Pie
1 1/2 cups pecan halves
1 cup semisweet chocolate chips
1 Unbaked Pie Shell
4 Eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 pinch salt
1. Preheat the oven to 375 degrees F
2. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
3. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
1 1/2 cups pecan halves
1 cup semisweet chocolate chips
1 Unbaked Pie Shell
4 Eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 pinch salt
1. Preheat the oven to 375 degrees F
2. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
3. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
11/11/2008
Chicken Fajitas for dinner
Yesterday I knew I had some chicken to cook. While I was at the store I picked up some sour cream, cheese, salsa and flour tortillas.
I ended up making fajitas. I had a couple orange and yellow peppers and half an onion. When I make fajitas, I love this marinade.
They have a whole line of great marinades.
I ended up making fajitas. I had a couple orange and yellow peppers and half an onion. When I make fajitas, I love this marinade.
They have a whole line of great marinades.
11/03/2008
Cranberry Pork Roast version 1
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Place roast fat side up in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.
That is what is for dinner tonight.
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Place roast fat side up in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.
That is what is for dinner tonight.
11/02/2008
Stouffer's Chicken & Broccoli bake
I recently discovered Stouffer's Chicken & Broccoli when Marcel was on a business trip. I needed something that could be tossed in the microwave, but also had flavor. It is high in fat which is good for Miss V. We all liked it, but Miss V didn't enjoy the top crusty part.
Here is some info from the Stouffer's site.
Tender pieces of all white chicken and broccoli with curly pasta in a rich Cheddar cheese sauce topped with cheesy bread crumbs. Oven baked taste, just like homemade.
Nutrition Facts
Serving Size 8Oz
Servings Per Container 5
Amount Per Serving
Calories 300 Calories From Fat 130
%Daily Value*
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat .5g
Cholesterol 45mg
14%
Sodium 990mg
41%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 19g
Vitamin A 0%
Vitamin C 8%
Calcium 30%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories:
2,000
2,500
Total Fat
Less Than
65g
80g
Sat Fat
Less Than
20g
25g
Cholesterol
Less Than
300mg
300mg
Sodium
Less Than
2,400mg
2,400mg
Potassium
Less Than
3,500mg
3,500mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Here is some info from the Stouffer's site.
Tender pieces of all white chicken and broccoli with curly pasta in a rich Cheddar cheese sauce topped with cheesy bread crumbs. Oven baked taste, just like homemade.
Nutrition Facts
Serving Size 8Oz
Servings Per Container 5
Amount Per Serving
Calories 300 Calories From Fat 130
%Daily Value*
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat .5g
Cholesterol 45mg
14%
Sodium 990mg
41%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 19g
Vitamin A 0%
Vitamin C 8%
Calcium 30%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories:
2,000
2,500
Total Fat
Less Than
65g
80g
Sat Fat
Less Than
20g
25g
Cholesterol
Less Than
300mg
300mg
Sodium
Less Than
2,400mg
2,400mg
Potassium
Less Than
3,500mg
3,500mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Sun dried tomato pesto
My snake stromboli called for Sun-dried tomato pesto and I found it at our local grocery store. It was located on the top shelf near pasta sauces. I have seen it many other times and always thought that it looked interesting.
Well I do believe everyone enjoyed the snake stromboli, since every bite was gone.
Yesterday I thawed out the other two frozen bread loaves to make pizza. Well, I changed my mind and made two calzones. One was olive oil, ham and swiss. The other was an "italian" with mozzarella, provolone, pepperoni and genoa salami and I spread a liberal amount of the sun dried tomato pesto.
Both were very good, but the one with the pesto tasted a little better.
So here is some info about the Sun Dried Tomato Pesto
This info came from the Classico website:
Sun-dried Tomato Pesto
Basil pesto and the intense flavor of sun-dried tomatoes combine in this savory topping. Spread on a loaf of Italian bread. Or add to pasta with olives and crushed red peppers for the easy-life version of Puttanesca.
Net Weight: Serving Size:1/4 cupServings: Calories: 90Fat Calories: 45
Amount Per Serving
% of Daily Value*
Total Fat
5g
8%
Trans Fat
0g
Saturated Fat
1g
5%
Cholesterol
0%
Sodium
630mg
26%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g
VitaminA:6% VitaminC:0% Calcium: 0% Iron: 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: Tomato Puree (Water, Tomato Paste), Water, Sun-dried Tomatoes (Sulfur Dioxide Added to Retain Color), Basil, Soybean Oil, Onions, Garlic Red Bell Peppers, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes), Olive Oil, Romano Cheese (Cultured Part Skim Milk, Salt, Enzymes, Cellulose), Salt, Red Wine Vinegar (Sodium Metabisulfite Added to Protect Color), Dehydrated Onions, Sugar, Citric Acid, Natural Flavors
I think it would also be a great addition to "Italian butter".
Well I do believe everyone enjoyed the snake stromboli, since every bite was gone.
Yesterday I thawed out the other two frozen bread loaves to make pizza. Well, I changed my mind and made two calzones. One was olive oil, ham and swiss. The other was an "italian" with mozzarella, provolone, pepperoni and genoa salami and I spread a liberal amount of the sun dried tomato pesto.
Both were very good, but the one with the pesto tasted a little better.
So here is some info about the Sun Dried Tomato Pesto
This info came from the Classico website:
Sun-dried Tomato Pesto
Basil pesto and the intense flavor of sun-dried tomatoes combine in this savory topping. Spread on a loaf of Italian bread. Or add to pasta with olives and crushed red peppers for the easy-life version of Puttanesca.
Net Weight: Serving Size:1/4 cupServings: Calories: 90Fat Calories: 45
Amount Per Serving
% of Daily Value*
Total Fat
5g
8%
Trans Fat
0g
Saturated Fat
1g
5%
Cholesterol
0%
Sodium
630mg
26%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g
VitaminA:6% VitaminC:0% Calcium: 0% Iron: 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: Tomato Puree (Water, Tomato Paste), Water, Sun-dried Tomatoes (Sulfur Dioxide Added to Retain Color), Basil, Soybean Oil, Onions, Garlic Red Bell Peppers, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes), Olive Oil, Romano Cheese (Cultured Part Skim Milk, Salt, Enzymes, Cellulose), Salt, Red Wine Vinegar (Sodium Metabisulfite Added to Protect Color), Dehydrated Onions, Sugar, Citric Acid, Natural Flavors
I think it would also be a great addition to "Italian butter".
10/27/2008
Pumpkin Pie Dip
Pumpkin Pie Dip
1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.
1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.
Caramel Apple Trifle
Caramel Apple Trifle
3 tablespoons butter
4 cups chopped peeled tart apples
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 8 oz package cream cheese
1 12 1/4 oz caramel ice cream topping
1 12 oz Cool Whip®
2 loaves frozen pound cake
1. In a large skillet, melt butter over medium heat. Stir in apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
2. In a large bowl, beat cream cheese until smooth. Blen in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups of Cool Whip.
3. in a 3 1/2 quart trifle bow or glass serving bowl, layer a thri of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Dollop with remaining Cool Whip and drizzle with remianing caramel topping.
4. Cover and refrigerate for at least 1 hour before serving.
3 tablespoons butter
4 cups chopped peeled tart apples
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 8 oz package cream cheese
1 12 1/4 oz caramel ice cream topping
1 12 oz Cool Whip®
2 loaves frozen pound cake
1. In a large skillet, melt butter over medium heat. Stir in apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
2. In a large bowl, beat cream cheese until smooth. Blen in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups of Cool Whip.
3. in a 3 1/2 quart trifle bow or glass serving bowl, layer a thri of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Dollop with remaining Cool Whip and drizzle with remianing caramel topping.
4. Cover and refrigerate for at least 1 hour before serving.
Snake Stromboli
Snake Stromboli
1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips
1. Preheat oven to 375
2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.
3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil
4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.
5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)
6. Taper one end of roll to form head. Score tail end to form rattlers, if desired
7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard
1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips
1. Preheat oven to 375
2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.
3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil
4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.
5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)
6. Taper one end of roll to form head. Score tail end to form rattlers, if desired
7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard
Mexican Cream Cheese Roll ups
Not sure why they are called Mexican???
1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
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