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June 13, 2005 |
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Recipe Requests  7,625 subscribers and growing! Welcome to all our new subscribers. If you enjoy the newsletter, please pass it along, and encourage your friends to subscribe. You can subscribe on the home page of Recipe Goldmine This is the official newsletter for recipegoldmine.com, aaa-recipes.com and recipestogo.com. This newsletter is built around sharing. If you can help someone with their request, they will appreciate it. Also, please share your favorite recipes, household hints, crafts, etc. If you like Bisquick recipes, be sure to visit our Bisquick Recipes section! If you have baking questions for Dennis Weaver, please send them to me, and I will make sure that Dennis gets them.
To Brenda, Tammy, and Granny B132 from Cindy in Southern New Mexico - Thanks to all of you for the great Spiced Apple Ring recipes. They sound like they will be just what I remember and I can't wait to give them a try! Love this site - feels like an old friend every time I open it up. ~~~~~~~~~~ There used to be a place in Lansing, Michigan called the Bagel Fragel - I believe they are no longer in business - but they had the best fragels ever - a bagel deep fried and covered in brown sugar. I was curious if anyone knows how to make (more detail that what I know) or if they are still in operation or in another state? They are the best thing ever!! Thanks ~ Megan ~~~~~~~~~~ Does anyone have the recipe Applebee's Sizzling Apple Pie? The menu describes it as: "Layer after layer of apple on a light, flaky crust, topped with walnut streusel, caramel butter sauce and vanilla ice cream" My hubby loves it, and I would love to make it at home! ~ Alex ~~~~~~~~~~ Looking for the recipe for Pizza Hut Creamy Italian Salad Dressing. ~ Steve ~~~~~~~~~~ Does anyone have the house salad dressing for "Christie's Seafood" that was in Austin and San Antonio, Texas? It was the one served on the iceberg lettuce wedge with side slice tomato. Thanks! ~ Traci Schank ~~~~~~~~~~ Regarding the Honey Walnut Shrimp, I live in Pocatello, and if Richard Campbell could tell the restaurant that he ate it in I may be able to get the actual recipe. ~ Kris ~~~~~~~~~~ Looking for Nutella Bar Cookies recipe (yeast-based and includes sour cream). Lost the recipe. ~ Norma ~~~~~~~~~~ Does anyone have the recipe for Wal-Mart Superstore's Amish Potato Salad....it is my favorite. Thanks, ~ Robbi ~~~~~~~~~~ Hi!! I'm looking for a recipe for a good old fashioned Italian Meat Pie. PS: I just love your newsletter with all of the great recipes and helpful hints!!! ~ Stephanie of Cocoa, Florida ~~~~~~~~~~ How do you dry a hydrangea flower? I would like to use them in an arrangement but have not been successful in drying the flowers. ~ Jackie ~~~~~~~~~~ Does anyone have the recipes for jelly cake and depression bread? I can't seem to find these two recipes. ~ Janet ~~~~~~~~~~ I have a terra cotta casserole dish. Can anyone tell me if I need to soak the dish before cooking with it? Is there anything special I need to know on how to cook with this container? Thanks ~ Jane/Dover, Tennessee Shared Recipes, Crafts and Hints Hi, this is the first time I have written to you. I always read the newsletter and enjoy it. Marilyn asked for advice as to cleaning calcification on terra cotta flower pots. They can be cleaned by soaking them in a large bucket of white vinegar. The vinegar (an acid) will neutralize the minerals on the pots. Leave it overnight and then scrub with a stiff brush and rinse. I hope this helps. ~ Phyllis ********** For LindaR who wanted to convert crockpot recipes to the oven: I found this chart at http://southernfood.about.com/library/weekly/aa980215.htm for converting recipes from oven to crock pot. It should give you an idea of the opposite. Hope this helps. ~ Aline ********** This is for Linda R. who wanted to know how to convert crockpot recipes. Here is some info that might help her. Good Luck. ~ :-) Margaret Oven To Crockpot ConversionsFor most crock pots, the low setting is about 200 degrees F and the high setting is about 300 degrees F. One hour on high is equal to 2 to 2 1/2 hours on low. Here is the conversion for regular ovens to crock pots: 15 to 30 minutes oven = 1 1/2 to 2 1/2 hours on high in crock pot or 4-6 hours on low. 35 to 45 minutes oven = 3 hours on high or 6-8 hours on low. 60 minutes to 3 hours oven = 4-5 hours on high or 8-18 hours on low. Most uncooked meat and vegetable combinations require at least 8 hours on low. General Cooking Times For Specific Foods: Pot Roast-12 hours low or 4-5 hours high The above is very general information. Check with your owners manual for full instructions. ~�~ To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot pot immediately after the cooked food has been removed, add hot water to the hot insert. ~�~ For best results, most manufacturers recommend that the slow cooker be half to three-quarters full. Refer to the manufacturer's instruction book accompanying your pot. ~�~ Keep perishable foods, such as meats, poultry, fish, and vegetables, refrigerated until preparation and cooking time. ~�~ If you opt to cut up vegetables or meats the night before you're planning to cook them, be sure to package each different item separately and store in the refrigerator. ~�~ Purchase roasts and other large cuts of meats in a size and shape that will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit. ~�~ To end up with the least amount of fat in finished slow-cooker dishes, use lean meats and skinless poultry, well trimmed of fat. ~�~ In general, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave oven before adding to the cooker. ~�~ To avoid heat loss, refrain from removing the lid during the first three-quarters of the cooking time. If you peek often, an extensions of the cooking time maybe required. Remove the lid only to stir food or check for doneness. ~�~ Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully. ~�~ Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top. ~�~ To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheese sometime during the last hour of cooking time. If heating cheeses for long period, opt to use processed cheeses or cheese spreads, because they can tolerate more heat. Some dessert recipes use milk, cream, eggs, and cream cheese successfully, but for the most part, these are cooked quickly on the high heat setting. ~�~ Beef cuts will be better cooked on low for 8-10 hours, while chicken can be cooked on high for 2 1/2 to 3 hours. ~�~ Reduce the amount of liquid used in oven recipes (unless rice or pasta is used) when using the low setting-the crockpot retains moisture while it would evaporate in a regular oven. ~�~ Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring in a crockpot, while ground spices and herbs may lose some flavor. Add ground spices during the last hour of cooking. Whole herbs and spices will probably need to be reduced by half. ~�~ Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauce of liquid about 2 hours before serving when using low, or 1 hour on high. ~�~ If you want to use milk in an 8-10 hour recipe, use evaporated milk. ~�~ Browning meats is a personal choice. It's not necessary, but may reduce the fat content if browned. ~�~ Saut�ing vegetables isn't necessary except for eggplant which should be parboiled or saut�ed due to it's strong flavor. You may want to decrease the amount of strong tasting vegetables since they will permeate the other foods in the crockpot with their full flavor. ~�~ Dry beans can be cooked overnight on low as an alternative to soaking. Cover with water and add 1 tsp of baking soda. Drain and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture. ~�~ Use long grain parboiled/converted raw rice in recipes and use standard liquid amounts instead of reducing the liquid. For mixed recipes requiring pasta, it's best to cook the pasta separately to al dente and add just before serving. ~�~ For soups, add water only to cover ingredients. If thinner soup is wanted, add more liquid at the end of the cooking time. ********** Joey asked for chimichanga recipes..... ChimichangasLarge pot roast Filling: While still warm, shred the roast. In large pot on top of stove....put shredded meat and onions and add salsa sauce or picante sauce and warm over low heat until hot. To assemble: Heat oil/shortening in a deep, large pan and bring to frying temperature. Place chimichanga in oil and cook until golden brown on one side, then flip and do the same on the other side. Remove from pan and drain excess oil from chimichanga. If serving right away, sprinkle tops with shredded cheese, put into microwave for few seconds to melt cheese and then add toppings. Otherwise cool and freeze individually at this point. We use zip lock bags for this purpose. When ready to use frozen chimichangas...remove from zip lock bags and place on microwavable plate. top with shredded cheese. Microwave about 3 minutes. Add toppings of your choice and enjoy! Makes for quick easy meals this way especially during the heat of the summer. We make them up before the weather turns hot. By using the microwave to reheat them, we aren't heating up our kitchen or our home! My son takes them along with the toppings he wants to work and stores them in the employee's refrigerator /freezer and then uses the microwave at work for a nice hot meal! Says it is faster than going thru the drive-thru at any of the taco places around here! We usually serve these on a bed of shredded lettuce and let our family add the toppings each individual desires but always with the shredded cheese put on first, then microwaved for a few seconds to melt the cheese. Toppings: ********** For Liz Wade Cheri's Dill DipShared with recipegoldmine.com by Cheri Cordle 2 tablespoons Beau Monde seasoning Mix all the ingredients together in bowel let set overnight Serve in bread bowl or dish with vegetables or anything you like. ********** This Danish pastry recipe is for Anthony. I've been making this for 30 years, and it is my family's favorite. Danish PastryShared with recipegoldmine.com by Gerri In a cup or small bowl add: 1/4 cup warm water Let sit 10 minutes until foamy In large bowl: 1 cup cold milk Mix well; turn out on floured surface. Roll dough into a 12 inch square. You will now need 2 sticks cold butter or margarine. Slice half of a stick of butter down the center of the square, fold up envelope style and roll again. Slice butter down the center. folding, using the rest of the butter. Place the dough in a covered bowl and refrigerate until well chilled or overnight before using. This is important as the dough will be flaky. The dough can then be rolled or shaped, filled as desired. Bake at 375 degrees F for 8-10 minutes till golden brown. ********** "Rad" Roasted PeanutsShared with recipegoldmine.com by Clarke Trevett My 'Rad' Roasted Peanuts are a well browned to dark/very dark roasted peanuts, and enhanced with an infusion of roasted whole coffee beans. They are roasted in small batches in a Black & Decker 'Dine In' model toaster oven. Roasting time to bring out the oil of the peanut, the whole coffee beans, and the small cavity of the toaster oven, is what gives these peanuts a 'flavor punch' (who needs all that salt) you won't find in any 'store bought' roasted peanuts. Heat toaster oven to 300 degrees F. Line the bottom of a shallow baking pan with some aluminum foil and lay down a bed (about 2/3 to 1 cup) of whole roasted coffee beans, preferably a Columbian supreme or a French roast. Place in-the-shell raw peanuts, about 3 good handsful, over the coffee beans. Place in toaster oven. Cook about 35 minutes, removing and tossing peanuts and beans around once, midway through the roasting process. Remove from oven and let cool for about ten minutes before attempting to eat. Store uneaten peanuts, along with some of the coffee beans in an airtight lidded container. Be sure to enjoy a few, if you can control yourself, peanuts while they are still warm. Mmm...Mmm...GOOD! ********** Mashed Potato Pancakes with Bacon and OnionsShared with recipegoldmine.com by Sassy This recipe serves two. 1 teaspoon butter or margarine Fry bacon until crisp. Drain, reserving 1/2 teaspoon fat. Crumble and set aside 3 strips for the pancakes and 2 strips for the topping. Fry onions: heat butter and reserved 1/2 teaspoon bacon fat in a large nonstick skillet over medium heat until butter stops foaming. Add onion and salt; cook, stirring often, 10 to 12 minutes until onion is browned. Remove to a small bowl; cover to keep warm. Do not clean skillet. Meanwhile, mix potatoes, egg, shredded onion and the 3 crumbled strips bacon in a bowl until well blended. Sprinkle flour on a sheet of wax paper. Form potatoes into 6 patties. Turn in flour to coat lightly. Heat butter in skillet over medium heat until butter stops foaming. Fry potato patties 4 minutes per side or until lightly browned. Remove to serving platter. Top with onions and remaining crumbled bacon. Serve with sour cream (optional). ********** Mississippi Mud CakeShared with recipegoldmine.com by Cara Cake: Frosting: Heat oven to 350 degrees F. Line 13 x 90inch baking pan with aluminum foil, extending foil over edges. Spray foil with nonstick cooking spray. Combine sugar and 1 cup butter in large bowl; beat at medium speed until well mixed. Add eggs and vanilla extract; continue beating until well mixed. Reduce speed to low; add flour, 1/2 cup cocoa and baking powder. Beat until well mixed. Stir in walnuts by hand. Spread batter into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle marshmallows over top. Continue baking for 2 to 3 minutes or until marshmallows are puffed and softened. Meanwhile, combine 1/3 cup butter, powdered sugar, 1/2 cup cocoa, half-and-half and vanilla extract in medium bowl; beat at medium speed until well mixed. Immediately spread over marshmallows creating a marbled look. ********** Pineapple Date BarsShared with recipegoldmine.com by Treva 20 ounces crushed pineapple Combine pineapple and dates in a saucepan. Cook over medium heat until thickened, stirring frequently. In a large bowl, mix oats, wheat germ, coconut, walnuts, and salt. Stir in juice and oil. Press half of the oat mixture into a greased 9 x 13-inch pan. Spread the pineapple mixture on top, and then sprinkle on the remaining oat mixture. Press down lightly. Bake at 350 degrees F for 30 minutes or until lightly browned. Cool. Cut into squares. Makes 32. ~~~~~~~~~~ Peppermint Chocolate FudgeShared with recipegoldmine.com by Treva 2 cups (12 ounces) milk chocolate chips In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat; stir in peppermint extract. Spread evenly into wax paper-lined 8- or 9-inch square pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. Makes 2 pounds. ~~~~~~~~~~ Peachy PunchShared with recipegoldmine.com by Treva 1 (16 ounce) package frozen sliced peaches, thawed Place peaches and their juice in a blender or food processor bowl. Add sugar. Cover and blend or process until smooth. Transfer pureed peaches to a 2-quart pitcher and stir in orange juice and lemon juice or lime juice. (can be covered and stored overnight at this point). When ready to serve, slowly combine mixture with champagne or other option and serve over crushed ice. Yield: About 1 dozen 5-ounce servings ~~~~~~~~~~ All Day Crockpot DelightShared with recipegoldmine.com by Treva 2 to 3 pounds boneless chuck, cut into 1 inch cubes Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crockpot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on LOW for 5-7 hours (all day) until meat is tender. Turn control to HIGH. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on HIGH for 30-40 minutes.
What do they mean by double-acting baking powder? It acts twice! It acts first when combined with liquids in a recipe and then in the oven when it is exposed to heat. Baking powder begins to lose its potency after about 6 months.
Tightly wrap butter to prevent absorption of refrigerator odors. The secret to good onion soup is to slowly cook the onions to develop a deep, rich flavor. If making a rice salad, cook the rice uncovered in a large quantity of water. This keeps the grains separate, which is what is needed for rice salads. When buying pre-packaged chicken, avoid packages with accumulated juice or blood in the bottom. This indicates that the chicken was frozen or near-frozen, then thawed and held too long.
Potluck Potatoes (or Anytime You Want)Posted by Diane Mc Donald at recipegoldmine.com 2005/6/8 21:40 2 pounds potatoes Dice potatoes. Cook till almost done. Mix everything else, and dump into drained potatoes. Pour into a 5-quart buttered casserole. Cover it with crushed corn flakes mixed with 1/4 cup butter. Bake 350 degrees F for about 45 minutes. ~~~~~~~~~~ Tomato Cheese BreadPosted by Jerseygirl at recipegoldmine.com 2005/6/8 16:00 Source: Campbell's Kitchen Prep/Cook Time: 20 minutes Crusty French bread is split and topped with a creamy, cheesy tomato sauce and baked until hot. 1 loaf French bread, cut in half lengthwise Place bread halves on baking sheet. Bake at 400 degrees F for 5 minutes. Mix soup, cheeses, onions and garlic powder. Spread soup mixture over bread to within 1/4 inch of edges. Bake 5 minutes or until cheese melts. Cut into slices. Serves 4. Bob writes~ Brussels sprouts is a cool season vegetable, the best quality sprouts produced in the fall with sunny days and light frosts at night. Hot weather results in soft open sprouts which are undesirable. Jade Cross is a widely adapted hybrid variety developed for home garden use. The plants are vigorous, uniform in size and appearance, with dark green leaves and long, narrow petioles, and produce heavy yields of closely spaced, very firm, highly uniform sprouts, averaging about 1 1/2 inches in diameter. A soil high in organic matter to hold a lot of moisture is necessary to keep the plants growing vigorously. Irrigation is helpful. Consider an application of manure and definitely use a good cover crop. They need a sweet soil so be sure the pH is about 6.5. Even though the soil is fertile, it must receive a good application of a fertilizer which should contain some minor elements, particularly boron and magnesium. If it does not, purchase a small amount of a special minor element mixture and add to the fertilizer according to the directions on the container. Plants should be about 6 weeks old when set out. You may have to grow your own. Sow seed 6 weeks before the plants are to be set out, 24 inches apart in the row and have the rows 30 inches apart. Water when transplanting to prevent wilting. Severe shock to plants at transplanting time often causes poor plant development. Watering the plants with a starter solution is helpful. Make a starter solution by adding one cup of 5-10-10 fertilizer to 12 quarts of water. Stir and then let set 2 hours. Use one cup of this solution around the roots when a plant is set. For best development, Brussels sprouts must have a large amount of available nitrogen. Cultivate only to control weeds and then be sure that it is very shallow. Harvesting usually begins about 3 months after setting the plants. Early sprouts should be picked over several times, the lowest on the plant being taken each time; otherwise those will open out and become yellow. The first picking should not be delayed after the lower leaves begin to turn yellow as the sprouts get tough and lose their delicate flavor. In picking, the leaf below the sprout is broken off and the sprout removed by breaking away from the stalk. As the lower leaves and sprouts are removed, the plant continues to push out new leaves at the top and in the axil of each leaf, a bud or sprout is formed. Sprouts keep well in storage at 32 degrees F and high humidity for 6-8 weeks. For home use the whole plant may be stored in a cool cellar and the sprouts removed as needed. Bring the plants indoors just before severe freezing occurs. ********** CJ writes~ Summer (After Danger of Frost): Fall/Winter: Spring: From: http://www.americanbrugmansia-daturasociety.org
~~~~~~~~~~ Cowtippers Coconut CakeSource: Cowtippers, Atlanta, Georgia Makes 12 servings. Cake: Cream Cheese Frosting: To prepare the cake: Heat a convection oven to 300 degrees F or conventional oven to 325 degrees F. Coat two 9-inch baking pans with nonstick spray and set aside. Beat egg whites until stiff and set aside. With an electric mixer on medium-low speed, beat butter, Crisco, sugar and egg yolks for 4 to 5 minutes or until light and fluffy, scraping down bottom and sides of bowl periodically. In a separate bowl, sift flour and baking soda. Alternate adding flour mixture and buttermilk to batter, starting and ending with flour. Scrape down sides and bottom of bowl. Add vanilla extract and fold in beaten egg whites. Divide batter into pans. Bake for 35 to 45 minutes, or until a tester inserted in the cake comes out clean and tops are golden. Set on a rack to cool. Carefully cut the cakes in half horizontally. Sprinkle tablespoons of Coco Lopez over layers, letting it soak in. Set aside. To prepare the frosting: With an electric mixer, beat butter until smooth. Add cream cheese and continue beating until smooth. Add the vanilla extract. Gradually add the confectioners sugar and beat until frosting is smooth and creamy. Place one layer on serving plate and top with frosting. Repeat with other three layers. Frost sides of cake, being careful not to get any crumbs in the frosting. Coat tops and sides of cake with coconut. Per serving: 656 calories (percent of calories from fat, 45), 6 grams protein, 85 grams carbohydrates, 1 gram fiber, 34 grams fat (18 grams saturated), 129 milligrams cholesterol, 336 milligrams sodium
Backpacker Bars1 cup butter Heat oven to 350 degrees F. Cream butter with 1 cup brown sugar. Stir in oats, wheat flour, all-purpose flour, wheat germ, and orange peel. Press mixture into bottom of an ungreased 9 x 13-inch baking pan. Combine eggs, almonds, chocolate chips, dates, apricots, coconut and remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly. Bake 30-35 minutes, and cool before cutting into bars. Sinful Rum Fudge Nut BrowniesSource: Tortuga Rum Fever & Caribbean Party Cookbook by Barbara Currie Dailey This recipe could almost double for fudge. Store these in the refrigerator and they will improve with age � if they last long enough! 1/2 cup butter In a small bowl, combine the sugar and cocoa and mix with a wire whisk until well blended. In a medium saucepan, melt the butter over medium heat and stir in the sugar-cocoa mix and water and stir well. Cook stirring constantly, over medium heat five minutes until thickened. Remove from heat and stir in the rum, stirring until it stops foaming. Set aside to cool for 30 minutes. Heat oven to 350 degrees F. Spray a 9-inch square baking pan with Baker's Joy or lightly grease and flour. In a small bowl, combine the flour and baking powder and stir well. Stir the egg into the chocolate mixture, then gradually add the flour and blend thoroughly. Stir in the chopped nuts. Pour into prepared pan and bake for 25 minutes or until a wooden pick inserted in center comes out with only a few crumbs attached, but no liquid. Remove and cool completely before cutting. Store in refrigerator. Rhubarb Jam with Pie Filling6 cups chopped rhubarb Mix rhubarb and sugar. Let set overnight. Cook rhubarb and sugar for 20 minutes, then add jello. Stir until jello is dissolved and stir in pie filling. Place in jars and store in refrigerator or freeze. Tex-Mex Hash5 servings 1 pound ground beef Heat oven to 350 degrees F. Pan fry ground beef until light brown in skillet. Drain fat. Add onions and bell peppers and cook until onion is tender. Stir in remaining ingredients and heat until warm. Pour into a casserole dish. Cover, and bake for 1 hour. Ginger Lemonade3 cups granulated sugar In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat. Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least one hour, or until chilled. Serve over ice and garnish with lemon slices. Enchilada Soup1 (11 ounce) can nacho cheese soup, undiluted In a large saucepan, combine soups, milk, chicken, enchilada sauce and green chiles. Mix well; cook until well heated. Garnish with sour cream. Serves 7. Chicken Stroganoff1 pound skinless, boneless chicken breasts, cut into strips In a skillet, melt 1 tablespoon margarine; cook half of the chicken until browned, stirring often. Remove from pan. Repeat with remaining chicken. Add an additional tablespoon of margarine and cook mushrooms and onion until tender and liquid evaporates. Add soup and sour cream. Heat to boiling. Return chicken to skillet and heat through. Serve over hot noodles. Thai Red Curry Chicken2 to 2 1/2 pounds boneless, skinless chicken breasts Wash breasts in cold water and pat dry. If desired, trim fat and tendon strings from breasts. Using kitchen shears, trim breasts into bite-size pieces. Season with salt and pepper. Heat a large saut� pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned all sides. Reduce heat to medium and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom of pan are stirred into mix. Cover and simmer about 20 minutes. Check curry for desired consistency and simmer few minutes more, ensuring that coconut milk does not cook away. Remove chicken from heat, cool 1 or 2 minutes and mix in sugar. Serve with steamed rice. Makes 4 servings. Almond Joy Sheet CakeCake: Frosting: Mix cake mix as box directs. Bake in a greased 10 x 15-inch pan at 400 degrees F for 20 minutes. While cake is baking, mix the rest of the ingredients, except coconut in pan over low heat. Stir until melted. Remove from heat and stir in the coconut. Mix well and spread on warm cake. For frosting: Sprinkle almonds over the coconut layer. Heat sugar, milk, and margarine until melted. When completely melted, remove from heat and stir in the chocolate chips. Mix until smooth and spread on cake. Cool before serving. This cake improves with age! 1-2-3 Chops4-6 pork chops Put pork chops in a baking dish. Cover with soda. Sprinkle onion soup on top. Bake at 350 degrees F for about 60 minutes. Serve over hot, cooked rice. NOTE: Chicken may be used instead of pork chops. Jalapeno Wraps20 jalapeno peppers, halved lengthwise and seeded Fill each pepper half with cream cheese. Use your fingers to gently press Cheddar cheese into cream cheese filling. Wrap with a piece of bacon and secure with a wooden pick. Bake at 350 degrees F for 20 minutes, or until bacon is done. NOTE: Wear rubber gloves when removing seeds from peppers. Star Wars Darth Mix Cookies1 cup butter, softened Thoroughly combine flour, cocoa, baking soda and salt. Combine butter, sugars, vanilla extract and molasses. Add eggs one at a time. Slowly combine wet and dry ingredients. Stir in chocolate chips. Using a teaspoon, drop onto parchment paper and bake at 375 degrees F for 8-10 minutes. Published by Recipe Goldmine, LLC |