Calypso Chicken

Calypso Chicken

1 large oven bag
1 tablespoon all-purpose flour
1 (15 ounce) can pineapple chunks in juice, undrained
1 (8 ounce) package black bean-rice mix
1 (10 1/2 ounce) can condensed chicken broth
1/2 cup water
1 tablespoon chopped fresh cilantro
4 bone-in chicken breasts, skinned

Preheat oven to 350 degrees F. Place oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake. Add pineapple and next 4 ingredients to oven bag; squeeze bag to blend ingredients. Arrange chicken in an even layer over rice mixture. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake for 45 to 50 minutes.

Serves 4.

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cotton candy sugar cookies

Cotton Candy Sugar Cookies

Cotton Candy Sugar Cookies
1 cup granulated sugar
1 cup confectioners’ sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
4 1/4 cups all-purpose flour
Extra sugar for pressing cookies

Preheat oven to 375 degrees F.

Cream together the granulated sugar, confectioners’ sugar, butter and vegetable oil. Beat in eggs and vanilla extract.

Add dry ingredients, (the next four ingredients) and mix to incorporate. Roll dough into small balls about the size of a quarter. With a heavy bottom crystal vase with a decorative bottom, or other cookie press, dip in

sugar to coat well. Smash each ball of dough so they are spread out and flat. Leaving an imprint and sugar. Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown. Do not bake too long. Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.

NOTE: You can also used colored sugar to press the cookies at holiday time.

 

Deer Meat Pie

Deer Meat Pie

Deer Meat Pie

1 pound ground venison (2 cups)
1 1/2 teaspoons salt or less
1/2 teaspoon pepper or less
1 cup drained canned tomatoes
1/2 cup grated or shredded American cheese
1 tablespoon chopped parsley
1 tablespoon chopped onion or more
1/2 teaspoon dried basil (optional)

Combine ground venison, salt and pepper; spread in 9-inch pie pan, bringing meat up the sides. Cover with drained tomatoes. Sprinkle with cheese, parsley, onion and basil. Bake at 375 degrees F for 20 to 25 minutes. Pour off fat; cut into wedges and serve hot.

Ground beef can be substituted for the venison.

Andes Mint Oatmeal Cookies

 

 

Andes Mint Oatmeal Cookies

Andes Mint Oatmeal Cookies

Shared by Ltlgranny.

Yield: about 6 1/2 dozen

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old fashioned oats
1 cup unbleached bread flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 boxes Andes chocolate mints

In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla extract. Add remaining ingredients, except mints; mix well. Shape dough into two 12-inch long rolls; wrap in wax paper. Freeze several hours or overnight.

Heat oven to 350 degrees F.

Cut each roll into 1/4-inch thick slices. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie. Remove from sheet; cool on wire racks.

Banana Nut Cheesecake

Banana Nut Cheesecake

Banana Nut Cheesecake

1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water

Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F for 40 minutes. Loosen cake from rim; cool before removing rim pf pan.

Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

Andrea’s Pineapple Walnut Cookies

 

 

 

Andrea's Pineapple Walnut Cookies

Andrea’s Pineapple Walnut Cookies

 

Source: Andrea Cassoni

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture. Add lemon extract and walnuts.

Drop by teaspoonsful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12 minutes.

Cheese Cake

Cheese Cake

Cheese Cake

 

2 pounds cream cheese, room temperature
3/4 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1/2 pint heavy cream
2 teaspoons vanilla extract
Lemon rind, optional

I use a chocolate wafer crust . Put into a 9-inch springform pan and bake 1 hour or so (till slightly browned at edges) at 350 degrees F. Don’t over-bake…tends to dry out the cake.

Can also bake in 2 ready made crusts (graham or chocolate). Adjust time if making 2 pies to 30 minutes.

Bisquick Shortcakes

Bisquick Shortcakes

Source: The Bisquick Cookbook – 1964

2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus
    1/4 cup melted butter or margarine
2 tablespoons granulated sugar, if desired

Heat oven to 450 degrees F.

Mix ingredients with fork. Beat vigorously 20 strokes. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2-inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes.

Makes 6 shortcakes

To serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit between layers and over top. Serve with cream, sweetened whipped cream or commercial sour cream.

For a large shortcake, spread the dough in an ungreased 8 x 1 1/2-inch round layer pan. Bake 15 to 20 minutes or until nicely browned. Serve as above.

Coca-Cola Wings

Coca-Cola Wings

4 pounds chicken wings
10 ounces Coca-Cola
1 cup packed brown sugar
Garlic salt
Onion salt
1 tablespoon soy sauce

Place chicken wings a in shallow casserole. Sprinkle with garlic and onion salts. Pour mixture of Coca-Cola, sugar and soy sauce over all. Bake at 325 degrees F for 3 to 4 hours or until liquid has evaporated and wings become sticky.

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.

Candy Cookie Mix

 

Candy Cookie Mix

Candy Cookie Mix

1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 teaspoon powdered vanilla
1 teaspoon baking soda
2 cups all-purpose flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container

Attach this to the jar:

Candy Cookies

Makes 3 dozen cookies

1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese’s peanut
butter cups, Butterfinger bars, white or
milk chocolate chunks)

Preheat oven to 350 degrees F.

Blender Cheesecake

Blender Cheesecake

1 2/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup boiling water
1 small box lemon gelatin
2 tablespoons lemon juice
2 cups cottage cheese
1 (10 ounce) container frozen whipped topping

Combine cracker crumbs and butter; mix well. Press into bottom of 11 x 7-inch pan. Set aside.

Pour boiling water into blender container. Add gelatin. Cover and process on the beat speed until gelatin is dissolved. Add lemon juice and 1 cup of the cottage cheese. Process on the liquefy speed until smooth. Add remaining cottage cheese and process until smooth. Pour into large mixer bowl. Add frozen whipped topping and mix with electric mixer until smooth. Pour over graham cracker crust. Chill until set. Yields 10 to 12 servings

Variations
Use any flavor gelatin desired.

Spread pie filling over cheesecake after it has set. Refrigerate 1 hour.

If desired, 1 cup fresh fruit can be folded into the mixture before pouring into crust.

Braised Venison

Braised Venison

Braised Venison

Venison steaks
Flour
Shortening
1 tablespoon vinegar
1/2 cup chopped celery
1/2 cup chopped apple
1/2 cup chopped carrot
1/4 cup chopped onion

Dredge steaks in flour and sear on all sides in shortening. Place steaks in ovenproof dish. Add enough water to cover the bottom of dish; add vinegar. Cover tightly and bake very slowly in 300 degrees F oven for about 2 hours, adding a little more liquid as necessary.

About 30 minutes before meat is tender, add celery, apple, carrot and onion. This mixture will flavor the gravy and add flavor to the meat.

Cheesy Chicken with Chiles

Cheesy Chicken with Chiles

6 (8-inch) flour tortillas
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 chicken cutlets
1 (10 ounce) can enchilada sauce
1 (11 ounce) can corn
1 (4 ounce) can green chiles, diced
3/4 cup shredded Cheddar cheese

Heat oil in a large skillet. Coat chicken with flour. Add chicken to skillet and cook 1 to 2 minutes per side until golden. Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce and corn and bring to a boil. Drain and coarsely chop chiles.

Arrange cutlets on sauce. Top with chiles and cheese. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. Slice scallions and sprinkle over top.

To serve, put 1 cutlet and some sauce on a pre-warmed tortilla. Fold or roll up.

Bourbon-Pecan Ice Cream

Bourbon-Pecan Ice Cream

2 1/2 cups half-and-half
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup coarsely chopped pecans
2 to 3 tablespoons bourbon

Combine half and half with the sugars in a small saucepan. Slowly heat until sugars dissolve, then set aside to cool.

Stir in pecans and bourbon, then pour into an ice cream maker. Freeze until firm, according to manufacturer’s instructions.

Makes about 1 1/2 pints.

Carnival Funnel Cakes :)

Carnival Funnel Cakes

Carnival Funnel Cakes

3 eggs
2 cups milk
4 cups flour
1/4 cup granulated sugar (optional)
1/2 teaspoon salt
2 teaspoons baking powder

Beat eggs, then add milk and sugar. Sift flour, salt and baking powder together. Add dry ingredients to egg and milk mixture. Beat batter until smooth. This batter should be thin enough to run through a small funnel.

Drop from funnel into hot deep fat (375 degrees F), holding finger over bottom of funnel to control amount of batter released. Make into one of the following designs: start at center of pan, swirling batter outward in a gradually enlarging circle, being careful not to touch circles; let batter run through funnel into hot fat into any shape you desire, crisscrossing to make an intricate design.

Fry until golden brown and remove from fat and drain. Sprinkle with cinnamon-sugar mixture.

Killer Cupcakes

Killer Cupcakes

killer cupcakes

 

4 (1 ounce) squares semisweet chocolate

1 teaspoon vanilla extract
1/2 pound butter
4 eggs
1 1/2 cups granulated sugar
1 cup all-purpose flour

Preheat the oven to 350 degrees F. Line standard muffin tins with paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter.

In a large bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.

Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips

Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.

Makes 20 to 22 cupcakes.

Chocolate Burrito Supreme

Chocolate Burrito Supreme

 

2 1/2 cups Pillsbury Thick n’ Fudgy Deluxe Walnut Brownie mix
1/4 cup oil
3 tablespoons water
1 egg
9 ounces Pillsbury Chocolate Chunk Cookie Dough
1 (9-inch) Pillsbury Pie Crust
3 ounces shelled walnuts
1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles

Heat oven to 350 degrees F.

In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside.

Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled.

Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions.

Serves 6-7.

Jamaican Hot Wings

Jamaican Hot Wings

1 pound butter

8 ounces Jamaican Jerk Spice
1/2 ounce Tabasco sauce
8 ounces tomato juice
8 ounces unbleached flour
5 pounds fresh chicken wings or drumettes
(do NOT use frozen)
Oil (for frying )

Melt the butter in a 2-quart saucepan over low heat. Add the jerk spice, Tabasco sauce and tomato juice. Blend well and set aside.

Rinse the wings under cold running water, and pat dry with paper towels. Dust the wings with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done.

Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately.

Makes 40 to 50 wings.

Apricot Cookies

 

 

 

Apricot Cookies

Apricot Cookies

4 cups all-purpose flour
1 medium container cottage cheese
1 pound margarine

Mix butter and margarine, add flour. Refrigerate 3 to 4 hours.

Roll out dough on a floured board to about 1/8 inch thickness. Cut with pastry cutter into about 1 1/2-inch squares. Put filling in center of each and bring one side towards the middle. Then bring other side slightly over the top of that one. Pinch together to hold. Brush top of each with beaten egg yolk. Bake at 350 degrees F for 15 minutes until golden brown.

Fillings
Boil fresh apricots down to make a paste. If fresh apricots are not available, use apricot preserves, apricot filling or prune filling (lekvar).

Make a nut filling with ground nuts, mixed with sugar to taste and a little orange juice.

Use dry cottage cheese with a little egg and sugar.

Use any of the filling sparingly.

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