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Old September 25th, 2001, 12:29 AM   #136
AuroraWOW
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Veggie Taco Melts
2 red or green peppers, cut into chunks
1 cup sliced carrots
1 Tbsp. oil
1 cup frozen whole kernel corn
1 jar (16 oz.) Thick 'N Chunky Salsa
1 pkg. (12.5 oz.) Flour Tortillas
1 pkg. (8 oz.) Shredded Cheddar Cheese
Cook and stir peppers and carrots in oil 5 minutes on medium heat. Stir in corn and salsa; simmer 5 minutes.

Spoon about 1/4 cup vegetable mixture onto bottom half of each tortilla; sprinkle with cheese. Fold tortillas in half; press together slightly. Place on cookie sheet sprayed with no stick cooking spray.

Bake at 425?F for 5 minutes or until cheese is melted. Serve with Sour Cream, if desired.

Make-Ahead: Prepare as directed except for baking; cover. Refrigerate. When ready to serve, bake, uncovered, at 425?F for 15 to 20 minutes or until thoroughly heated.
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Old September 25th, 2001, 05:10 PM   #137
CheetahWOW
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Chocolate Cannoli Eclairs


Ingredients


2 cups ricotta cheese

1/4 cup sugar

4 teaspoons unsweetened cocoa powder

1 teaspoon vanilla

1/3 cup miniature semisweet chocolate pieces or chopped semisweet chocolate

3 tablespoons chopped candied cherries

Cream Puff Pastry

1/3 cup miniature semisweet chocolate pieces or chopped semisweet chocolate

1 tablespoon shortening

1 teaspoon light corn syrup

1/4 cup chopped pistachios

Destructions


In a medium mixing bowl stir together ricotta cheese, sugar, cocoa powder, and vanilla. Stir till smooth. Fold in 1/3 cup chocolate pieces or chopped chocolate and the candied cherries. Cover and chill.


Prepare cream puff pastry as directed, except spoon dough into a decorating bag fitted with a large plain round tip (about a 1/2-inch opening). Slowly pipe strips of dough 3 inches apart onto a lightly greased cookie sheet, making 12 ?clairs, each about 4 inches long, 1 1/4 inches wide, and about 3/4 inch high. Bake in a preheated 400 degrees F oven for 30-35 minutes, or till golden brown. Remove ?clairs from baking sheet. Cool on a rack.


Up to 1 hour before serving, horizontally cut off the tops of the eclairs. Remove any soft dough from the insides. Fill eclairs with ricotta filling. Replace tops. Melt 1/3 cup chocolate pieces or chopped chocolate, shortening, and corn syrup over low heat; drizzle or pipe over eclairs. Sprinkle with nuts. Chill.


Luv ya`s
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Old September 25th, 2001, 05:13 PM   #138
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Chocolate and Brown Sugar Pots de Creme

Ingredients

2 cups half and half

6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

4 large egg yolks

1/3 cup (packed) dark brown sugar

1/8 teaspoon coarse (kosher) salt

1 teaspoon vanilla extract

Whipped cream (optional)

Chocolate curls (optional)


Destructions


Position rack in bottom third of oven and preheat to 325 degrees F. Arrange six 3/4-cup ramekins or custard cups in a 13 x 9 x 2-inch metal baking pan. Bring 1 cup half and half to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in remaining 1 cup half and half; cool to lukewarm. Beat yolks, sugar and salt in medium bowl until well blended. Gradually whisk in chocolate mixture, then vanilla.


Strain custard into 4-cup glass measure. Pour custard into ramekins (about 1/2 cup each). Pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven; lay sheet of foil loosely over top of dishes.


Bake puddings until center is softly set, about 38 minutes. Remove pan from oven; cool puddings in water bath 1 hour. Refrigerate until cold, at least 3 hours. Then cover and keep refrigerated. (Can be made 2 days ahead. Keep refrigerated.) Top puddings with whipped cream and chocolate curls, if desired, and serve.


NOTE: If using the pots de creme pots, divide the custard among 12 pots and reduce the cooking time
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Old September 25th, 2001, 05:15 PM   #139
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Quick Chicken and Dumplings

Ingredients

1 1/2 cups milk
1 cup cut-up frozen peas and carrots
1 cup cut-up cooked chicken
1 cup Original Bisquick
1/3 cup milk
Peorika, if desired


Directions

Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3 quart saucepan
Stir Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture
( do not drop directly into liquid ) Sprinkle with paprika

Cook uncovered over low heat 10 minutes, cover and cook 10 minutes longer...
4 servings
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Old September 25th, 2001, 05:16 PM   #140
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Impossibly Easy Cheeseburger pie

Ingredients......

1 pound ground beef
1 large onion, chopped (1cup)
1/2 teaspoon salt
1 cup shredded cheddar cheese ( 4ounces)
1/2 cup original bisquick
1 cup milk
2 eggs


Directions

PreHeat oven at 400*. Grease pie plate 9x1 1/4 inches
Cook beef and onion in 10-inch skillet over medium heat,
stirring occasionally, until beef is brown; drain.
Spread in pie plate; sprinkle with salt and cheese..
Stir remaining ingredients until blended, Pour into pie pan.


Bake about 25 minutes or until knife inserted in center
comes out clean ( cheese on knife will happen, but as long as no dough
is on knife) Let stand 5 minutes....
6-8 servings....
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Old September 25th, 2001, 05:18 PM   #141
CheetahWOW
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(((( All )))) Will post more tonight
Hope you like these
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Old October 4th, 2001, 10:02 PM   #142
dodrop44
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Location: ironton, mo.
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Cool Recipe Exchange



Hey Everyone, ((((roomies))))
A friend gave me this great meast loaf recipe. Tall Dog isn't really crazy about meat loaf, but he sure fell in love with this one.
If anyone tries it, let me know what you think.

Mexican Meat Loaf

1 1/2 lbx. ground beef
1 Cup soft bread crumbs 3 tablespoons dry
crumbs onion flakes
1 -10 oz. can tomatoes 1/1/4 teaspoon salt
and green chili 1/4 teaspoon garlic salt

Preheat oven to 375 degrees. Mix all ingredients thoroughly. With moistened hands, shape into loaf
and place in a shallow baking dish. Bake for 1 hour
(Serves 4) or so they think. We are fairly big eaters but this is just too much for us.

GOD BLESS AMERICA
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Old October 8th, 2001, 11:19 PM   #143
dodrop44
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Cool


This is for everyone but at (((((anniejoan))))s request.


CABBAGE BURGER BAKE

1 medium head cabbage shredded
6 slices bacon (or Bacon bits can be used)
2 Cups uncooked rice (can use minute rice)
2 lbs. ground beef
1-32 oz. can spaghetti sauce (or more if dessired)
1 Cup water (less if minute rice is used)
1 chopped onion (opt)
Salt & Pepper
Preparation:
Spread 1/2 chredded cabbage in buttered shallow baking pan.
Lightly saute' bacon in fry pan. Remove bacon, drain & set aside. Stir onions and rice in bacon drippings in pan.
Cook rice and stir over medium heat until onions are soft and rice is slightly brown. Spoon over cabbage in baking dish. Brown beef and spoon over rice. Sprinkle with salt and pepper. Top with remaining cabbage. Heat spaghetti sauce with water to boiling point. Pour slowly over cabbage so sauce can seep into layer underneath. Top with bacon_cover and bake at 400 degrees for 1 hour.

This is soooooo goooooood. But it is a lot for just 2 people. And unless you like it a little dry, use 2 cans of sauce.
Let me know what you think about it anniejoan.

I'll come back another time with some more good ones.
dodrop
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Old October 9th, 2001, 12:28 PM   #144
Minty_Femme
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Pumpkin Cheese Cake

It's that time of the year again LOL. Every October I go out and buy a BIG pumpkin and cook it down for pumpkin pies, cakes and what ever new receipe I want to try. I think this year Sallvie is going to insit that he has a pumpkin to carve into a jack-o-lantern LOL. I know ya'll will enjoy this recipe (it tastes better with fresh pumpkin rather then "store canned":-))
Pumpkin Cheese Cake
1 1/2 cups graham cracker crumbs
1/3 cup better, melted
1/4 cup granulated sugar
3 (8oz) pkgs cream cheee
1 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs
1 (15oz) can pumpkin (2 cups if you use "real" pumpkin)
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmg
1 (16oz) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1. preheat oven to 350
2. combine graham cracker crumbs, butter and granulated sugar in mediium bowl. press onto bottom and 1 inch up side of ungreased 9 inch sringform pan. bake for 6-8 inutes(do not allow to brown.) cool on wire rac for 10 minutes.
3.beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. beat in eggs, pumpkin and evap milk. add cornstarch, cinnamon and nutmeg: beat well. pour into crust.
4. bake for 55 to 60 minutes or until edge is set but center still moves slightly.
5.combine sour cream, granulated sugar and vanilla extract in a small bowl:mix well. spread over surfare of warm cheescake. bake for 5 more minutes. cool on wire rack. refridgerate for several hours or overnight. remove side of springform pan.
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Old October 15th, 2001, 10:07 PM   #145
julesingresham
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Hi everyone! I hope you can help me. I'm looking for a cookie recipe that uses golden delicious apples. It is made with them and has sugar and cinamon on top. I used to make them with my mom and over the moves she has lost the recipe. Thanks for you help. Julie
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Old October 23rd, 2001, 08:57 PM   #146
susieB28
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reply to jules

Jules, are you looking for an Apple Crisp recipe?

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Old October 26th, 2001, 02:27 PM   #147
shana123
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BLOODY POPCORN


Add a little red food coloring to the butter you are melting. To get true red or black colors, buy paste food coloring from a craft or cake decorating supply store. When the red butter is melted, pour it over the popcorn as usual.
Caution: Red paste color may dye skin.


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Old October 26th, 2001, 02:30 PM   #148
shana123
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PUMPKIN SEEDS
PREPARATION
Find a nice pumpkin, I took a trip to a local pumpkin farm, Live Oak Canyon Pumpkin Farm, and hand picked my own pumpkins. This is definitely much more fun than picking one up at a grocery store or pumpkin lot. You have no idea how long they have been cut. Fresh is always best!
Now, cut the top open and gut that pumpkin!

To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250? until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold.

SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing 5 tablespoons sugar ,1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, Pinch cayenne pepper or to taste, and 1 1/2 tablespoons peanut oil. Prepare seeds as above but line the cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.
STORAGE & SERVING
I love to set bowls of these around for parties so they never last long but you can store them in an airtight container for up to 1 week.



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Old October 26th, 2001, 02:32 PM   #149
shana123
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Chocolate Suckers!
INGREDIENTS
1 bag any color chocolate melts sucker molds of your choice
1 bag of sucker sticks disposable pastry bags
1 bag of sucker wrappers w/ ties

PREPARATION
To melt the chocolate (Wilton's Candy Melts work great), follow the directions on the back of the bag. The easiest way is to use a disposable pastry bag. Fill it with the melts, tie off the open end and zap it in the microwave. Squeeze the bag every few minutes as it melts to mix it.

Cut off the tip of the bag and fill each sucker shape to the top. We used orange melts and jack-o-lantern molds. You can also melt some yellow and brown melts and fill in the jack-o-lantern face before you fill with orange. Just let the faces harden first, then fill.
When they are full, insert the sticks, you may have to work them into the chocolate a little and top it off to seal them in. They may look a little bumpy but they will level out as the chocolate settles. Place in your refrigerator to set.
You can also look for different molds that have witches, skulls, etc and fill them accordingly.

To remove after they are set, just lift by the stick, they should easily pop right out. If they don't come out, just bend the mold slightly, like getting ice from a tray.
You can use candy paints or glazes at this time to add some color. Or use decorating gel or frosting to add faces!

STORAGE & SERVING
For a Halloween party, serve on on a large serving tray or decorative plates. For treats, wrap individually in those little cellophane bags for suckers. You can find orange ones during the Halloween season.

A very tasty little treat! I guarantee that they disappear faster then a ghost in a grave yard!

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Old October 26th, 2001, 02:33 PM   #150
shana123
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CARAMEL APPLES
INGREDIENTS
MAKES 5 CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)
5 - Apples (I like Macintosh apples)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper

PREPARATION
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple.

In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth.

Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.

STORAGE & SERVING
Store your caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.


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