Almond Queen Brownies

 

Almond Queen Brownies

Almond Queen Brownies

First layer
1 cup (2 sticks) butter
9 tablespoons cocoa
3 tablespoons vegetable oil
2 cups granulated sugar
3 eggs, beaten
1 cup all-purpose flour
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 300 degrees F. Grease a 13 x 9-inch baking pan.

Melt butter in large (8-cup) measuring cup. Add cocoa and oil. Mix. Stir in sugar and eggs quickly until mixed well. Stir in flour, pecans and vanilla extract. Pour into prepared pan and bake for 40 to 45 minutes (check after 30 minutes). Cool.

Second layer
1/2 cup (1 stick) butter
3 ounces cream cheese
1 teaspoon almond extract
1 (16 ounce) box confectioners’ sugar
2 tablespoons milk

Cream butter and cream cheese in mixer. Add almond extract, confectioners’ sugar and milk. Beat until smooth and creamy. Spread over cooled first layer. Refrigerate until cool all the way through.

Third layer
3 tablespoons butter
3 (1 ounce) squares semisweet chocolate
2 tablespoons granulated sugar
1 tablespoon cream sherry

Melt butter and chocolate in a 2-cup measuring cup. Add sugar and sherry and mix well. Spread or drizzle over first 2 layers. Refrigerate overnight.

Let sit at room temperature before cutting into small (1-inch) squares.

Makes about 8 dozen.

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Baked Chicken Parmesan

Baked Chicken Parmesan

1/3 cup plus 2 teaspoons plain dried bread crumbs
1/2 teaspoon salt, divided
1/2 teaspoon dried oregano leaves, divided
1/2 teaspoon dried basil leaves, divided
1/2 teaspoon black pepper, divided
12 ounces boneless chicken breasts, pounded thin
1 egg white, beaten
1 tablespoon plus 1 teaspoon olive oil
2 cups sliced zucchini
1/2 cup diced onion
2 garlic cloves, minced
1 1/2 cups tomatoes puree
1/8 teaspoon crushed red pepper flakes
3/4 ounce grated Parmesan cheese

Preheat oven to 425 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.

In gallon-size sealable plastic bag, combine bread crumbs and 1/4 teaspoon each of salt, oregano, basil and black pepper; seal bag and shake to blend.

Dip one chicken breast into egg white, turning to coat. Add to bag; seal bag and shake to coat. Place coated chicken breast on large plate; repeat, using remaining chicken breasts.

In large nonstick skillet, heat oil; add coated chicken breasts. Cook over medium-high heat, 1 minute each side, until lightly browned; transfer to prepared baking pan. Add zucchini to skillet; cook, stirring constantly, until golden brown.

Arrange zucchini around chicken in pan. Add onion to skillet; cook, stirring constantly, until golden brown. Stir in garlic; cook one minute longer. Stir in tomatoes puree and crushed red pepper; bring mixture to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon each of salt, oregano, basil and black pepper.

Pour tomatoes mixture over chicken over chicken and zucchini; sprinkle with cheese. Bake 15 minutes – until mixture is bubbling and chicken is cooked through.

Serves 4.

Cherry Almond Popcorn Clusters

Cherry Almond Popcorn Clusters

Cherry Almond Popcorn Clusters

5 quarts popped popcorn, unsalted
2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glac

Chicken Lover’s Pizza Casserole

Chicken Lover's Pizza Casserole

1 3/4 cups Hunts Family Favorite Soup & Stew Tomato Sauce
1 teaspoon Italian seasoning
1/4 cup (3/4 ounce) grated Kraft fat free Parmesan cheese
1 cup (5 ounces) diced cooked chicken breast
1/4 cup (1 ounce) sliced ripe olives
2 cups hot cooked rice
1/3 cup (1 1/2 ounces) shredded Kraft reduced fat Mozzarella cheese

Preheat oven to 375 degrees F.

Spray an 8-inch square baking dish with olive oil flavored cooking spray.

In a large bowl, combine tomato sauce, Italian seasoning, and parmesan cheese. Add chicken, olives, and rice. Mix well to combine. Evenly spread mixture into prepared baking dish.

Bake 20-25 minutes. Evenly sprinkle mozzarella cheese over top. Continue baking 8-10 minutes or until mozzarella cheese is melted. Place baking dish on a wire rack. Let set 5 minutes.

Divide into 4 servings.

HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups

Serves 4.

Each serving equals: HE: 2 protein, 1 3/4 vegetable, 1 bread, 1/4 fat 241 calories;5 g fat;21 g protein;28 g carbs;873 mg sodium;2 g fiber Diabetic: 2 meat, 2 vegetable, 1 starch

5 WW points

Source: Jo Anna Lund

French Rabbit Stew (Lapin a la Cocotte)

French Rabbit Stew (Lapin a la Cocotte)

French Rabbit Stew (Lapin a la Cocotte)

1/2 cup (1 stick) butter
6 shallots, sliced
1 rabbit, cut up
3 tablespoons flour
1 cup cold water
Bouquet garni (3 sprigs parsley, pinch of thyme,
2 large garlic cloves)
Several baby carrots, cooked
3 tablespoons red wine, preferably port or Madeira (optional)

Put into heavy skillet 2 rounded tablespoons clarified butter and melt over low flame. Add 3 or 4 of the shallots and the pieces of rabbit. Do not flour rabbit. Cook rabbit until it is a golden color, about 5 minutes.

Remove from skillet and set aside along with juice.

Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour. Make a paste, add 1 cup cold water; stir until well blended and thick. Add bouquet garni. Add pieces of rabbit with juice. Taste and season. Add more shallots, if desired, salt and pepper. Add cooked baby carrots. Add enough tepid water to cover and red wine. Bring to a boil. Cover and simmer about 1 hour.

S’More Meltaway Pie

S'More Meltaway Pie

Makes 8 servings.

20 squares Honey Maid Honey Grahams,
finely crushed (about 1 1/2 cups)
1/3 cup butter or margarine, melted
1 (12 ounce) jar hot fudge sauce, divided
1 pint vanilla ice cream, slightly softened
16 Jet-Puffed Marshmallows, halved

Mix graham crumbs and butter or margarine until well combined. Press firmly on bottom and side of 9-inch metal pie plate.

Bake at 350 degrees F for 10 minutes or until lightly browned. Cool completely.

Carefully spread about half the fudge sauce over the bottom of the crust. Spread with softened ice cream. Freeze, covered, for 5 to 6 hours or until firm.

When ready to serve, preheat broiler and remove pie from freezer. Place marshmallow halves, cut-side down, on top of pie. Broil 4 inches from heat source until marshmallows are golden brown and puffed, about 2 minutes. Serve immediately with remaining fudge sauce.

Cajun Wings

Cajun WingsCajun Wings

2 pounds chicken wings, cut in half at joint,
1/4 cup butter
1/3 cup Louisiana hot sauce or cayenne pepper
1/3 cup catsup
3 teaspoons Cajun seasoning

Grill wings until fully cooked and crispy. Mix margarine, Louisiana hot sauce, catsup and Cajun seasoning. Brush sauce on cooked wings. For hotter tasting wings, sprinkle Cajun Seasoning over sauce to taste.

Serve with celery and blue cheese dip.

Amaretto Orange Chicken

amaretto orange chicken

Amaretto Orange Chicken

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon sage
8 skinless and boneless chicken
breast halves (about 2 pounds)
2 tablespoons butter or margarine
1 tablespoon oil
1 cup heavy cream
1/2 cup Hereford

Bing Cherry Sorbet

Bing Cherry Sorbet

2 cans pitted dark sweet Bing cherriesBing Cherry Sorbet
4 tablespoons fresh lemon juice

Freeze unopened can of cherries until solid, about 18 hours.

Submerge can in hot water for 1 to 2 minutes. Open and pour syrup into a food processor bowl. Place fruit on a cutting surface and cut into chunks. Add to bowl and pur

8 Layer Dip

Instructions:

8-Layer Dip

I love this dip. It fills us for dinner and works great as a party dip.

1 (16 ounce) bottle bleu cheese dressing
1 pint sour cream
1 can refried beans
1 package Taco seasoning
Lettuce, shredded
Onions, diced
Tomatoes, diced
Black olives, sliced
Monterey jack cheese, shredded
Sharp Cheddar cheese, shredded
1 small can green chile peppers, minced

Mix refried beans with taco seasoning( this will be your bottom layer.) Spread onto serving platter.

Spread bleu cheese dressing onto beans.

Spread sour cream onto bleu cheese dressing carefully.

Sprinkle onions and green chile peppers onto sour cream.

Sprinkle lettuce over onions and chile peppers.

Sprinkle tomatoes over lettuce.

Sprinkle olives over tomatoes.

Mix both shredded cheeses and spread over olives. (Last layer)

Serve with Tostitos chips/crackers/corn chips.

Butterscotch Pumpkin Cake

Butterscotch Pumpkin Cake

1 (11 ounce) package butterscotch flavored chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pure pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar (optional)

Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.

Microwave 1 cup butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 cup evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture just to a boil; cool to room temperature; stir before serving.

DIPPITY-DO

Dippity Do Dip4 oz. soft Cream Cheese
Lia c. sour cream
2 T. tomato juice

Mrs. Ferreira ‘s class
1 T. dry Italian salad dressing mix
assorted raw vegetables

Mix in a bowl: Cream Cheese. sour cream. tomato juice. Add Italian salad dressing
mix andmfx well. Cut up raw vegetables for dipping. Dip and munch! Our class
made this dip after reading Gregory the Terrible Eater!

Banana Popsicles

Banana Popsicles

Banana Popsicles

2 medium bananas
1/4 cup toasted rice cereal
1/4 cup miniature chocolate chips
3 tablespoons finely chopped peanuts
Light corn syrup
Wooden craft sticks (Popsicle sticks)

Cut each banana in half. Insert wooden craft stick into the cut end and place on a plate covered with foil. Cover banana with plastic wrap and put in freezer for 10 to 15 minutes until firm.

Combine peanuts, cereal, and chocolate chips in a small bowl and mix well. Uncover frozen bananas and brush with corn syrup. Roll bananas in cereal mixture to coat. Loosely wrap each banana with plastic wrap. Place in freezer for at least 15 minutes or until you are ready to serve them. Make a double batch and store in freezer bag for a quick grab and go breakfast!

Chocolate Ice Cream

Chocolate Ice Cream

 

4 egg yolks, lightly beaten
1 cup granulated sugar
1 can evaporated milk
1 1/2 cups milk
1/2 cup cocoa powder
2 teaspoons pure vanilla extract

Beat egg yolks lightly. Beat in sugar. Heat the cream/milk on the stove. As it’s heating, beat in cocoa powder. Heat cream/milk/cocoa mix until steaming. Stir into egg/sugar mix. Add vanilla extract. Cool.

Freeze in ice cream maker. Makes 1 1/2 quarts.

Yummy!

Apple Rolls

Apple Rolls

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 tablespoons melted butter
4 cups pared thinly sliced apples
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup brown sugar

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter.

Cover with apples. Sprinkle with 1 cup brown sugar and the cinnamon which have been mixed. Roll like a jellyroll. Cut into 1 1/2-inch thick slices.

Sprinkle the additional 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 degrees F) about 40 minutes.

Easy Baked Chicken and Stuffing

Easy Baked Chicken and StuffingEasy Baked Chicken and Stuffing

From the kitchen of Shellie Tow – Casa Grande, Arizona

4 to 6 chicken breasts, bones and skin removed
1 large can (not box) Stove Top Stuffing
1 family size can cream of mushroom soup

Wash chicken and pat dry. Mix stuffing and soup together. Place chicken in a baking dish, cover with stuffing mixture. Bake, uncovered, for 25 to 30 minutes or until meat thermometer reads 180 degrees F.

Alaska Salmon Salad Sandwich

15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Makes 6 sandwiches.

Nutrients Per Serving: Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol: 40.5 mg

Dutch Chicken Pie

Dutch Chicken Pie

1 large or 2 small chickens
Salt
Pepper
2 onions, quartered
3 ribs celery, quartered
2 carrots, chopped
1 cup half-and-half
4 tablespoons butter, divided
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk

Simmer chicken in water to cover with salt, pepper, onions, celery and carrots until tender.

Remove chicken from bones and cut in large chunks. Place in a 2-inch deep oblong baking dish.

Reduce stock to 2 cups. Add cream and 2 tablespoons butter. Correct seasonings. Pour over chicken in baking dish.

Sift together flour, baking powder and salt. Work in 2 tablespoons butter with pastry mixer or finger tips. Add egg and milk. Drop by spoonsful over chicken and gravy. Bake in a 400 degree F oven until batter is puffed up and brown. Cut into squares to serve.

Serves 8.

Chicken and Yellow Rice

Chicken and Yellow Rice

1 chicken, cut up
2 tablespoons olive oil
1 onion, sliced thinly
2 garlic cloves, minced
1 can diced tomatoes
4 cups water
1 bay leaf
2 teaspoons salt
2 cups raw rice
1 pinch saffron
1 green bell pepper, chopped
1 small can pimientos, minced
1 teaspoon paprika
1/2 teaspoon cornstarch

Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes.

Add bay leaf, salt, saffron, green pepper, paprika and cornstarch. Cook over medium-low heat for about 15 minutes.

Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add pimientos and cook for 10 more minutes.

Remove bay leaf before serving.

Carrot Cake Cheesecake

Carrot Cake Cheesecake

Crust
1/4 cup butter, melted
1 cup graham cracker crumbs
1/4 cup brown sugar

Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom of a large springform pan.

Shake the crumbs around to spread them out and then press them down with a flat object.

Carrot Cake Layer
1/2 cup vegetable oil
1 1/2 eggs, beaten
3/4 cup granulated sugar or Sucanat
3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup carrots, peeled and grated
   (about 3 medium)
1/3 cup walnuts, chopped
1/8 to 1/4 cup raisins soaked in
    1/8 cup Frangelico hazelnut liqueur

Mix vegetable oil and eggs together.

Mix dry ingredients together. Mix dry ingredients with the wet ingredients.

Beat in the carrots and walnuts. Mix in the raisins and Frangelico.

Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.

Cream Cheesecake Layer
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 1/2 eggs, beaten
1/4 teaspoon salt
1/4 cup lemon juice or 2 tablespoons Limoncello

Preheat oven to 350 degrees F.

Beat together the cream cheese and sweetened condensed milk. Add eggs, salt and lemon juice (or Limoncello) and beat until smooth. Pour slowly over the carrot cake layer. Bake for 50 minutes. Check to make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door for 30 minutes.

Remove cheesecake and let cool on a rack for an hour or so.

Refrigerate cheesecake.

Topping
1 tablespoon toasted hazelnut crumbs

Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two adjacent fingers in a repeated imitation of pinching salt.

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