Saturday, November 27, 2010

Slow Cooker Spinach Artichoke Dip

9 oz frozen spinach, thawed and drained
1 14oz can of water packed artichoke hearts, drained and chopped
1/2 cup canned alfredo sauce
1/2 cup mayo
3/4 tsp garlic salt
1/4 tsp pepper
1 cup grated parmesan cheese
1 loaf sour dough baguette, sliced

1. Mix all ingredients, except for bread in a slow cooker. Cook on low for 2 hours. Serve with bread.

Thursday, November 25, 2010

Pumpkin Pie Dip

This appetizer is perfect for the holidays!

6 oz low fat cream cheese
1/2 cup brown sugar
1/2 cup pumpkin pie filling
2 tsp maple syrup
1/2 tsp pumpkin pie spice

1. Beat all ingredients together. Cover and chill 30 minutes. Serve with apple slices, pears, and ginger snaps.

Tuesday, November 23, 2010

Grandma Kaye's Fresh Salsa

This is fresh, easy, and delicious!

3 Medium Roma Tomatoes
1 Bunch of Cilantro
1 Bunch of Green Onions
1-2 Jalepeno Peppers
1 tsp Kosher Salt
1 Avacado
Juice of 1 Lime

Chop all ingredients and combine. Can be processed in a food processor for a finer salsa.

Monday, November 22, 2010

Cranberry Sauce

Mom's Cranberry Sauce
1/2 bag cranberries
1 orange
1 cup sugar

Add cranberries, 1 c. sugar - puree in a food processor
cut the ends off the orange and cut into sections
 add orange sections one at a time until smooth (no chunks)

refrigerate until you serve

Monday, November 15, 2010

Mom's Rolls

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1T yeast to 1/4 c. warm water - a little warmer than room temp w/1-2 t sugar in the water
1 cup scalded milk or powdered milk (1 cup warm water to 2/3 c. powder - follow package instructions)

1 cup mashed potatoes (can use package mashed potatoes)
combine and cool

2/3 c. oil
3/4 c. sugar
1 tsp salt

Add above 3 ingredients to the milk and potato mixture and mix
Combine yeast mixture
Add 2 beaten eggs

Stir in 6 c. flour to make stiff dough
Knead or put in Bosch on high for 6 minutes
Transfer into another blow with oil in bowl

Let rise until double - about 3 hours
Punch down and put in fridge

Remove from fridge one hour before baking
Roll into a circle
cut into pizza wedges, spread with melted butter roll up from the biggest edge to the smallest
Put them on a cookie sheet and let rise

Bake at 400 until light golden brown

Saturday, November 13, 2010

Cheesy Corn Muffins

My friend Sarah shared this recipe and it is so yummy! The muffins are moist and flavorful, and the recipe is so easy!

1 C milk

1 C low-fat cottage cheese

2 eggs

½ C packed cheddar cheese (about 2 oz.)

2 pkg (8.5 oz. each) corn muffin mix

1) Preheat 400. Line 18 muffin cups. Combine milk, cottage cheese and eggs in large bowl. Use an electric mixer to blend on medium speed 1-2 min.

2) Stir in cheddar cheese, then stir in muffin mix just until blended. Don’t over mix

3) Bake 13-15 min. or til light brown and clean toothpick

Wednesday, November 10, 2010

Mini Pumpkin Pies

Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
1 large canned pumpkin
Pumpkin-shaped cookie cutter (optional)
1/2 cup chocolate morsels
1 spice cake mix

Preheat oven to 350 degrees and spray mini muffin pan
Use cookie cutter (or the top of a bottle or small cup) to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Apply egg whites from one egg to the top edges of each pie.
Mix canned pumpkin, spice cake mix and chocolate chips
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.


Tuesday, November 9, 2010

Red Velvet Cookies

These cookies are a twist on the famous red velvet cupcake. These cookies are chewy and the frosting gives that hint of cupcake.

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cocoa powder

1 teaspoon red food coloring

Pre-made Cream Cheese Frosting

Cinnamon for dusting

Preheat oven to 350.

Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.

Drop by the tsp onto baking sheets. Bake for 10-12 minutes.

Let cool completely and Frost with cream cheese frosting. Sprinkle with cinnamon.

Monday, November 8, 2010

Beacon Hill Cookies

Can you tell I'm stocking my freezer for Christmas?

This is Jim's Mom's recipe and also Jim's favorite cookie. I love 'em too.

1 cup semi-sweet chocolate chips
2 egg whites
1/8 tsp salt
1/2 cup sugar
1/2 tsp vinegar
1/2 tsp vanilla
1/2 cup angel flake coconut
1/4 cup chopped walnuts

1. Melt chips in microwave
2. Beat egg whites with salt until foamy. Gradually add sugar, beat after each addition. Beat until mixture forms stiff peaks.
3. Add vinegar & vanilla, beat well (beating process takes about 10 minutes)
4. Fold in coconut, nuts and chocolate.
5. Drop from tsp onto greased baking sheets, and bake at 350 degrees for 10 minutes.

Makes 30

Sunday, November 7, 2010

Peanut Butter Blossom Cookies

You can't go wrong with these cookies - peanut butter, chocolate...what's not to like? Jim love love loves these cookies!

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/8 tsp baking powder
1 egg
2 TBSP milk
1 tsp vanilla
1 3/4 cup flour
1/4 cup sugar
54 chocolate kisses

1. Beat shortening & peanut butter until combined. Add sugar, brown sugar, baking soda - beat until combined, scraping sides of bowl. Beat in egg, milk & vanilla. Beat in flour.
2. shape dough into 1 inch balls and roll in 1/4 cup sugar. Place on an ungreased baking sheet 2 inches apart and bake at 350 degrees for 10-12 minutes. Immediately press a chocolate kiss unto each cookie's center. Transfer cookies to a wire rack and cool.

Buffalo Chicken Soup

1 TBSP Butter
1/2 cup coarsely chopped celery
1/2 cup diced onions
2 14-oz cans chicken broth
1 1/2 cups milk
1 tsp hot pepper sauce
1 1/2 cups mozzarella cheese
1 cup blue cheese
1/3 cup flour
1/2 cup shredded parmesan cheese
1 2-LB rotisserie chicken, shredded
additional hot pepper sauce and blue cheese for topping

1. Melt butter in a large pot, add celery and onion. Cook until onion is tender. Add broth, milk, and hot pepper sauce. Bring to a simmer.
2. In a large bowl combine cheeses and flour. Add cheese a little at a time, letting it melt in between each addition. Stir in chicken and heat through.
3. Top with additional blue cheese and hot pepper sauce.

Friday, November 5, 2010

Spritz Cookies

1 1/2 cups butter, softened
1 cup sugar
1 tsp baking powder
1 egg
1 tsp vanilla
1/4 tsp Almond Extract
2 TBSP Milk
3 1/2 cups flour
8 drops food coloring

1. Preheat oven to 375 degrees.

2. In a mixing bowl beat butter on high for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, vanilla, almond extract, milk and food coloring. Beat in flour.

3. Force dough through a cookie press onto ungreased baking sheets, sprinkle with sugar. Bake for 8-10 minutes until edges are firm, but not brown. Transfer to a wire rack and let cool.

Monday, November 1, 2010

Perfect Pumpkin Roll


3 Eggs

1 cup Sugar

2/3 cup Pumpkin

1 teaspoon Lemon juice

3/4 cup All-purpose flour

1 teaspoon Baking powder

2 teaspoons Cinnamon

1 teaspoon Ginger

1/2 teaspoon Nutmeg

1/2 teaspoon Salt



8 ounces Cream cheese -- softened

4 tablespoons Butter -- or margarine

1 cup Powdered sugar

1/2 teaspoon Vanilla


In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. 
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

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