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SALMON STUFFED MUSHROOM CAPS
6 oz. smoked salmon
12 oz. Chevre cheese
3 Tbsp. fresh lemon juice
2 Tbsp. dried dill
1 and 1/2 pound small white mushrooms
Thoroughly mix salmon, cheese, lemon juice and dill. Remove stems from mushrooms. Fill caps with salmon/cheese mixture and refrigerate for at least two hours before serving.
ANOTHER CHICKEN PARMESAN
1/4 cup olive oil
6 - 8 boneless chicken breasts
1/2 cup milk
2/3 cup Italian bread crumbs
1 - 14 oz. can diced tomatoes
1 - 6 oz. can tomato paste
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
Heat oil in a skillet. Dip chicken breast into the milk and then coat with bread crumbs. Cook in the skillet until chicken is cooked through. Remove chicken and set aside. Place tomatoes, tomato paste, and garlic in a saucepan and heat through. Serve chicken over cooked pasta with the tomato mixture poured on top and sprinkled with Parmesan cheese.
BLUEBERRY PINEAPPLE DESSERT
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 - 8 oz. can crushed pineapple, drained reserve liquid
1 Tbsp. butter, melted
1 - 9 inch graham cracker pie crust
2 Tbsp. cornstarch
Pinch of salt
1 - 15 oz can blueberries, drained reserve liquid
1 Tbsp. lemon juice
Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and butter together. Spread this mixture at the bottom of the pie shell, chill. Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well. Place in a saucepan and cook until mixture starts to thicken. Add blueberries and lemon juice. Remove from heat and allow to cool. Spread this mixture over the cream cheese mixture and chill for several hours before serving. Serve with vanilla ice cream or whipped topping.
AMERICAN CHOCOLATE PUDDING
6 oz (170 g) bittersweet or semisweet chocolate
2 Tbs (30 ml) cocoa powder (Dutch process if possible)
2 Tbs (30 ml) cornstarch (cornflour)
2/3 cup (160 ml) sugar
A pinch of salt
1 cup (250 ml) heavy cream
3 egg yolks
2 cups (500 ml) milk
1 Tbs (15 ml) unsalted butter
2 tsp (10 ml) vanilla extract
Melt the chocolate in the microwave or in a bowl set over (not in) hot water. Sift the cocoa powder, cornstarch, sugar, and salt into a large heavy saucepan. Whisk in the cream, egg yolks, milk, and melted chocolate. The chocolate will make lumps which will disappear in cooking. Bring to a boil mover moderate heat, stirring constantly with a whisk. Reduce the heat to low and cook until the pudding coats the back of a spoon very thickly. Strain the pudding into a bowl, pressing with a rubber spatula and discarding the residue left in the strainer. Stir in the butter and vanilla. Serve warm or chilled. Serves 4 to 6.
CHARLIE'S BAKED FISH
2 filets of white fish
1 Tbs celery flakes
1 Tbs parsley flakes
seasoned bread crumbs
4 Tbs melted margarine or butter
Preheat oven to 400 degrees F. Rinse and pat dry the fish. Dredge in butter and place in shallow baking pan. Sprinkle with crushed flakes. Sprinkle with bread crumbs. Pour rest of melted butter over. Bake for about 15-20 minutes. Serves two.
GARLIC-DILL-RANCH CRACKERS
1 1/2 Tbs dry ranch style salad dressing mix
2 Tbs extra virgin olive oil
2 Tsp dried dill, crushed
1/2 Tsp granulated garlic
1/4 Tsp lemon pepper or lemon-herb seasoning
Dash of cayenne pepper (optional)
1 11-oz package oyster crackers
Preheat oven to 175F. Combine first 5 ingredients in a large bowl, plus cayenne pepper, if using; stir well. Add crackers, and toss well to combine. Transfer mixture to a baking sheet. Bake for 30-40 minutes or until dry, stirring occasionally. Store in an airtight container. Makes 4 1/2 cups; serving is 1/4 cup.
FAMOUS MAKER FUDGE
Ingredients:
1 pound Powdered Sugar - Sifted
12 ounce bag of Chocolate chips
2 eggs - - You may substitute an egg substitute
1/4 pound butter + little bit
1 Tablespoon vanilla
9" x 9" pan
If desired, use nuts of your choice. Ie: Walnuts, pecans, hazelnuts (filberts), almonds or my favorite - cashews, etc.
Nuts should be chopped for mixture but may be place whole on top after mixture is poured in the pan.
You may also double, triple, quadruple, etc. this recipe.
Directions:
Melt chocolate chips and butter, stirring occasionally till smooth. Beat eggs (or egg sub.) and vanilla and add to chocolate mixture, stir till smooth. Add sifted powdered sugar till smooth. Mix in optional nuts. Butter pan with little bit using paper towel or cloth. Pour mixture in pan, place optional nuts on top if desired, and refrigerate 1 hour.
GERMAN APPLE CAKE
Ingredients:
1/4 cup margarine, softened
5 teaspoons Equal® for RecipiesTM or16 packets Equal® sweetener or
2/3 cups Equal® SpoonfulTM
2 Tablespoons strawberry spreadable fruit
1 egg, beaten
1 teaspoon vanilla
1/4 cup skim milk
1 cup self-rising flour
1 medium Granny Smith apple
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon Equal® for RecipiesTM or1 packets Equal® sweetener or
2 teaspoons Equal® SpoonfulTM
Directions:
Beat margarine, Equal®, and spreadable fruit together until combined and creamy.
Mix together the egg, vanilla and milk. Add to the margarine mixture alternately with the self-rising flour. (The mixture will be thick.) Spoon mixture into a greased and parchment lined 8-inch round cake pan.
Peel and core apple; cut into slices. Dip slices into lemon juice. Place decoratively on top of cake mixture.
Bake in preheated 350 degree F oven for 30 minutes, or until toothpick comes out clean. Tourn out onto a towel; peel off parchment. Invert onto a wire rack with apple on top. Sprinkle with cinnamon and additional Equal® while cake is still warm. Makes 10 servings
CHILI con CARNE
1 onion chopped
1 T oil
1 can tomato soup
cayenne pepper to taste
1 green pepper chopped
2 cloves crushed garlic
1 lb minced steak
1 t salt
1/2 C water
1 can red kidney beans or whole corn
Saute: Onion and garlic in hot oil.
Add: Minced Steak and brown.
Add: Soup, salt, pepper,and water.
Simmer: 10 minutes.
Add: Green peppers, beans (or corn) and simmer for a further 20 minutes. Serve with boiled rice.
PIEROGI(FILLED DUMPLINGS)
2 Eggs, well beaten
4 cups flour
1 cup cream
1/4 tsp. salt
Mix ingredients and knead into soft, pliable dough. Roll up (jelly-roll style) and cool in the refrigerator. When cold, cut into 1/4 inch slices and roll flat. Fill and pinch edges together firmly. Boil in salted water until floating. Cool. Fry in butter to lightly brown each side. Serve hot. They may be frozen after boiling for future use.
Filling:
1 1/2 cups cottage cheese
1/2 cup shredded cheddar
TIPSY CAKE
2 cups all-purpose flour
1/2 teaspoon nutmeg
6 eggs, separated
1 cup butter, softened
2 cups sugar
1/2 cup Jack Daniel's Whiskey
2 1/2 cups raisins
1 1/2 cups pecans, chopped
Place the flour in a dry skillet. Cook over medium heat while stirring until it is pale brown in color. This will make the cake a darker color and will add a slightly nutty flavor to the cake. Stir in the nutmeg and set it aside.
In a small bowl beat the egg whites until stiff. Set the bowl aside. In a large mixing bowl cream the butter and sugar until light and fluffy. Add the egg yolks and beat well. Add the Jack Daniel's Whiskey and stir to blend. Beat the flour into the creamed ingredients. Fold in the egg whites, raisins, and pecans. Pour the batter into a greased and floured 9-inch tube pan. Bake at 300 degrees for 2 1/2 hours, or until a cake tester inserted in the center comes out clean. Let the cake cool. You may refrigerate the cake before serving. Serve with ice cream or whipped cream, if desired.
JACK DANIEL'S TIPSY CARROT CAKE
Ingredients:
2 C. flour
2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2-1/2 tsp. cinnamon
2 C. granulated sugar
1-1/2 C. vegetable oil
4 large eggs, beaten (room temperature)
2 C. grated raw carrots
1 (8 oz.) can crushed pineapple, drained
1 C. chopped pecans
1/3 C. Jack Daniels whiskey
Directions:
Preheat oven to 350ºF. Sift together flour, baking powder, soda, salt and cinnamon. Mix together the sugar, oil and eggs, then add to flour mixture. Stir in carrots, pineapple, pecans and Jack Daniels whiskey.
Bake in greased and floured 9 x 13-inch cake pan for 35 to 40 minutes or until a tester in center comes out clean. Cool and frost with Tipsy Frosting.
Tipsy Frosting:
1 stick soft butter
8 oz. soft cream cheese
1 T. Jack Daniels whiskey
1 box confectioners' sugar, sifted
Combine butter, cream cheese and Jack Daniels whiskey in mixer, blend well. Add confectioners' sugar gradually, beat well. If too thick, add a little more Jack Daniels for desired consistency.
CROCKPOT BBQ CHICKEN TENDERS
1 to 1 1/2 pound chicken tenders
3/4 cup ketchup
1 teaspoon liquid smoke
1 teaspoon soy sauce
1 tablespoon margarine
2 tablespoons brown sugar
1 teaspoon mustard
1 green bell pepper, chopped
1 onion, chopped
Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 6 to 7 hours. Serve on sandwich buns or with rice. Serves 6.
BBQ SLOW COOKER CHICKEN
Ingredients:
2 boneless, skinless chicken breasts
1-1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes
1/2 teaspoon garlic powder
Mix all ingredients for the sauce in the slow cooker/Crock Pot. Add the chicken,try to coat it well in the sauce. Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the BBQ sauce in the pot; mix it all up so all the pieces are coated.
You can keep the slow cooker/Crock Pot on low to keep the chicken warm for serving on hard rolls. Delicious!
SWEET 'N' SMOKEY CROCKPOT BBQ CHICKEN
Ingredients:
1 broiler-fryer chicken, cut in serving pieces
1/2 cup water
1 teaspoon hickory smoked salt
1 large onion, sliced
1/4 teaspoon pepper
<>Barbecue Sauce (combine following ingredients):
1/2 cup catsup
1/2 cup cooking oil
1/2 cup maple syrup
2 tablespoons prepared mustard
1/4 cup vinegar
1 to 1-1/2 tsp. liquid smoke
Directions:
Rub chicken with hickory salt then place in slow cooker. Place onions on top of chicken. Combine barbecue and pour over top of chicken. over and cook on low for 8 to 10 hours.
