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TGI FRIDAY'S HONEY MUSTARD
Ingredients:
1/2 C. Mayonnaise
1/2 C. Regular Mustard
2 Tbsp. Honey
2 tsp. Corn Syrup
dash Paprika
Preparation:
Blend all ingredients until smooth. Serve with chicken fried breast tender strips. This honey mustard is also great on your favorite ham and cheese sandwich combination
OTIS SPUNKMEYER ALMOND POPPY SEED MUFFINS
Ingredients:
1/4 lb. or 1 Stick Butter (softened)
1/4 C. Vegetable Oil
1 1/4 C. Sugar
2 Eggs
1 1/2 C. Sour Cream
1/2 tsp. Salt
3 tsp. Almond Extract
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Vanilla
2 1/3 C. Flour
2 Tbsp. Poppy Seeds
Preparation:
Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla , almond extract and sour cream to butter and oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed
container.Makes 12.
IHOP BUTTERMILK PANCAKES
Ingredients:
1 1/4 C. Flour
1 1/2 tsp. Baking Powder
2 1/2 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/8 C. Vegetable Oil
1 Egg ( slightly beaten )
1 1/2 C. Buttermilk ( 1/8 - 1/4 C more if needed to keep batter thinner)
Preparation:
Place first five ingredients into a bowl, add buttermilk, oil and egg. With a spoon mix all ingredients and beat until smooth.
Heat a frying pan or a griddle. Fry pancake on medium low heat. To a hot pan or griddle pour a little oil or spray with a none stick vegetable oil.
Pour batter to a desired size. Let batter start to show small bubbles on top before you turn pancake over to finish cooking.
Turning pancakes is made much easier if you spray your pancake turner with a none stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them. If batter seams to be to thick add a little more buttermilk and mix well. Makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.
PECAN TASSIES IN CREAM CHEESE PASTRY
PASTRY:
1 cup all-purpose flour
1 tablespoon granulated sugar
Dash of salt
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter or stick margarine, softened
2 tablespoons fat-free milk
Cooking spray
FILLING:
1/3 cup finely chopped pecans
1/2 cup packed brown sugar
1/3 cup light-colored corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 large egg white
Preheat oven to 350°.
To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.
Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.
To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.
Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack. Makes 2 dozen tassies.
ELENA'S COOKIES
Ingredients:
2/3 cup butter, softened
1/2 cup applesauce
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup dry infant cereal(rice, oatmeal, or mixed)
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup wheat germ
Directions:
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line baking sheets with parchment paper.
2.In a medium sized bowl mix the shortening, applesauce, white sugar, brown sugar, egg and vanilla. Beat until well combined.
3.In another bowl combine the infant cereal, flour, baking soda, salt and wheat germ. Add the dry ingredients to the wet ingredients and mix well.
4.Spoon tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until just set. Let cool on wire racks before storing.Makes 12 servings.
OWEN'S VEGGIE STIR-FRY
Ingredients:
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, sliced
1 red bell pepper, chopped
1 zucchini, sliced
2/3 cup fresh corn kernels
1 clove crushed garlic
4 green onions, sliced
1 1/3 cups bean sprouts
Directions:
1.Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
2.Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately. Makes 4 servings.
STEAK FAJITAS
Ingredients:
1 pound lean steak, cut into strips
1/2 cup fresh lime juice
1/2 tablespoon ground black pepper
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
1 large onion, cut into thin strips
1 julienned green bell pepper
2 lemons, quartered
salt and pepper to taste
6 (12 inch) flour tortillas
Directions:
1.Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
2.Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
3.Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side. Makes 4 servings
WINDOWPANE COOKIES
3 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. (2 sticks) butter, softened
1 1/4 c. sugar
2 large eggs
1 Tbls. vanilla extract
32 hard butterscotch disc candies (such as Brach's or Werther's)
1/2 c. decorator or granulated sugar
1.In medium-size bowl, whisk together flour, salt, and baking powder. In large bowl, beat together butter, sugar and eggs until fluffy and smooth, 2 minutes. Beat in vanilla. On low speed, beat in flour mixture until dough forms. Divide dough in half; shape each half into a disc. Wrap in plastic; chill 30 minutes.
2.Set oven rack in bottom third of oven. Heat oven to 375 degrees F. Line baking sheets with nonstick foil or regular foil coated with nonstick cooking spray.
3.In processor, pulse candies until finely ground, or crush in doubled plastic food storage bags with bottom of heavy skillet.
4.Roll out half of dough to 3/8-inch thickness. Use the following scalloped cutters: 1 3/4-inch rounds and squares, 2-inch squares and rounds, 3-inch rounds and 3 1/4-inch rounds. (You may use a fluted pastry cutter to make squares). Cut out cookies; reroll scraps. Cut out centers with smaller cutters: 1-inch opening for 1 3/4-inch and 2-inch cookies; 1 1/2-inch opening for 3-inch cookies; and 1 3/4-inch opening for 3 1/4-inch cookies.
5.Transfer cookies to prepared baking sheets. fill centers of cookies with ground candies to level of cookies. Sprinkle dough with decorator sugar; brush off any excess.
6.Bake at 375 degrees F. oven until candies in the panes are melted and cookies are lightly colored around edges, 10 to 13 minutes. Transfer baking sheet with cookies to wire rack; let cool completely.
7.Repeat rolling and cutting out cookies with the second half of the dough as in steps 4 and 5. Bake as in step 6.
8.Store in an airtight container at room temperature for up to 1 week. Makes about 6 dozen assorted round and square cookies.
MAMA ORTEGA'S QUESO TACO CASSEROLE
1 lb. ground beef
1 small onion, chopped
1 bottle (8 oz.) Ortega Thick and Smooth Taco Sauce
3/4 c. water
1 can (4 oz.) Ortega diced Green Chiles
1 pkg. (1.25 oz.) Ortega Taco Seasoning Mix
1 pkg. (12 count) Ortega yellow or white corn taco shells, broken, divided
2 c. (8 oz.) shredded cheddar cheese, divided
Garnish Suggestions: chopped tomatoes, sliced green onions, sour cream
Preheat oven to 375 degrees F. Grease an 11x7-inch baking dish.
Cook beef and onion in large skillet until beef is browned; drain. Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring constantly for 3 to 4 minutes.
Layer half of broken shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat with remaining ingredients.
Bake for 20 to 25 minutes or until bubbly and cheese is melted. Garnish as desired. Makes 8 servings.
PINEAPPLE UPSIDE-DOWN CAKE
1/4 c. unsalted butter, plus 1/2 c. (1 1/2 sticks, total), softened
3/4 c. dark-brown sugar, packed
1 small ripe pineapple, trimmed, quartered lengthwise, cored and cut crosswise
into 1/4-inch-thick slices (about 2 cups)
1 c. granulated sugar
2 large eggs
2 c. sifted cake flour (not self-rising)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plus 2 Tbls. buttermilk
1 tsp. pure vanilla extract
1.Place rack in bottom third of oven. Heat oven to 350 degrees F. Butter only sides of 9-inch square baking pan or 2-inch deep 9-inch round cake pan or shallower 10-inch round cake pan.
2.In saucepan, melt the 1/4 cup butter over medium heat. Stir in brown sugar; cook, stirring, until sugar is melted and mixture is smooth, 2 minutes. Immediately pour into prepared baking pan and spread to coat bottom evenly. Place pineapple in decorative pattern on top of sugar mixture; press down lightly.
3.In large bowl, beat 1/2 cup butter until smooth and creamy. Gradually beat in granulated sugar until mixture is light and fluffy, 2 minutes; scrape down sides of bowl. Beat in eggs.
4.Into medium-size bowl, sift together sifted flour, baking powder, baking soda and salt. On low speed, beat flour mixture alternately with buttermilk and vanilla into butter mixture, beginning and ending with flour; scrape down sides of bowl. Spoon batter over fruit in pan.
5.Bake in 350 degrees F. oven until cake springs back when lightly pressed in center and cake tester inserted in center comes out clean, 45 to 55 minutes. Immediately run knife around outside edge of cake. Invert onto platter. Let stand 5 minutes with pan in place. Remove pan and serve cake warm or at room temperature. Makes 8 servings.
CREAM OF TOMATO SOUP
2 cans ( 28 oz. ezch) whole tomatoes packed in juice
2 Tbls. unsalted butter
1 c. finely chopped onion
2 Tbls. all-purpose flour
2 c. no-salt-added chicken stock or broth
1/4 c. full-bodied dry white wine
1 Tbls. tomato paste
1 Tbls. fresh lemon juice
1 Tbls. sugar
1/2 tsp. salt
3/4 c. heavy cream
1.Place oven rack in upper third of oven. Heat oven to 450 degrees F. Line 15 1/2x10 1/2x 1-inch jelly-roll pan with foil. Drain tomatoes, reserving juice. Place in single layer on prepared pan.
2.Roast tomatoes in 450 degree F. oven 30 minutes. Remove foil; cut off any browned parts; halve tomatoes.
3.In large saucepan, heat butter. Add onion; saute' until softened, 10 minutes. Remove from heat. Stir in flour. Return to medium heat; whisk in stock. Stir in 2 cups reserved tomato liquid, wine, tomato paste, lemon juice, sugar and roasted tomatoes. Simmer 10 minutes, stirring often.
4.Working in batches, puree soup in food processor. Return to saucepan. Season with salt. Heat over low heat; stir in cream and serve. Makes 6 servings.
Note: Soup can be made ahead and refrigerated. Reheat over low heat; do not boil.
CHOCOLATE-MINT CAKE
Cheesecake Filling:
1 brick (8 oz.) 1/3-less-fat cream cheese (Neufchatel), softened
1/3 c. sugar
1 large egg
1 tsp. mint extract
Batter:
1 box (18.25 oz.) devil's food cake mix
1/2 c. oil
1/2 c. milk or water
1/3 c. unsweetened cocoa powder
3 large eggs
1 c. semisweet chocolate mini-chips
Frosting:
1 can (12 oz.) whipped vanilla frosting
1 tsp. mint extract
6 drops green liquid food color
1.Heat oven to 350 degrees F. Coat a 13x9-inch baking pan with nonstick spray.. Line bottom with wax paper letting paper extend about 2 inches above pan on long sides.
2.Filling: Mix ingredients in a medium bowl until smooth. Set aside.
3.Batter: In a large bowl with mixer on low speed beat first 5 ingredients until moistened. On medium speed beat 2 minutes. Stir in mini-chips. Spread 2 cups in prepared pan. Spoon filling over batter; carefully spread evenly. Spoon dollops of remaining batter close together on top.
4.Bake 35 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 minutes before inverting on rack, removing paper and cooling completely.
5.Frosting: Whisk frosting and mint extract in a bowl. Remove 2/3 cup to another bowl; tint green. Spoon each into a qt-size ziptop bag. Snip tip off a corner of each bag. Pipe white, then green diagonal lines on cake. Makes 12 servings.
RASPBERRY-ALMOND COFFEE CAKE
Crunch Topping:
1/2 c. (from an 18.25 oz. box) classic white cake mix
1/3 c. packed light-brown sugar
3 Tbls. cold butter, cut in small pieces
3/4 c. whole almonds (with skins), coarsely chopped
Cake:
Remaining classic white cake mix
1 c. reduced-fat sour cream
1 stick (1/2 cup) butter, softened
2 large eggs
1 1/2 tsp. almond extract
1/2 pint (6 oz.) fresh raspberries
Garnish: confectioner's sugar
1.Heat oven to 325 degrees F. Lightly coat a 9-inch springform pan with nonstick spray.
2.Topping: Put first 3 ingredients in a small bowl. Cut with pastry blender until mixture resembles small peas. Stir in almonds.
3.Cake: In large bowl with mixer on low speed beat remaining cake mix and next 4 ingredients 1 minute to blend. In medium speed, beat 2 minuted (mixture is very thick). Fold in berries; spread in prepared pan. Press Topping into a ball between hands. Break off small clumps; sprinkle evenly over cake. Press lightly.
4.Bake 1 hour 10 minutes or until a wooden pick inserted in center comes out clean (cake settles in center. That's OK).
5.Cool completely in pan on wire rack. Run a thin knife around edge of pan; remove pan sides. Loosen cake from pan bottom with a wide spatula; slide cake onto serving plate. Dust with confectioner's sugar. Makes 12 servings.
CHICKEN-APPLE SAUSAGE PATTIES
2 Tbls. vegetable oil
1 Golden Delicious or Granny Smith apple, cored, peeled and diced
1 small onion, diced
1/5 tsp. red pepper flakes
1 tsp. salt
1 1/4 lbs. boneless, skinless chicken thighs, cut into chunks
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. dried sage
1.Heat oven to 200 degrees F. for keeping the finished patties warm.
2.In large skillet, heat 1 Tbls. of the oil over medium heat. Add the apple, onion and pepper flakes; saute', stirring occasionally, until softened, about 5 minutes. Season with 1/4 teaspoon of the salt. Remove skillet from heat.
3.Transfer apple-onion mixture to food processor; do not wipe out skillet. Add chicken chunks, black pepper, garlic powder, sage and remaining 3/4 teaspoon salt to food processor. Pulse until all the ingredients are well combined and the chicken is ground but not too broken up, 1 to 2 minutes. Transfer the mixture to a clean bowl.
4.Wet hands with cold water. Using scant 1/4 cup for each patty, form sausage mixture into twelve patties, 2 1/2 inches in diameter. Place on waxed paper.
5.In the same large skillet, heat the remaining 1 Tbls. of oil over medium heat. Add 6 patties to the skillet; cook for 4 minutes on each side or until internal temperature registers 160 degrees on instant-read thermometer. Remove patties to platter; keep warm in 200 degree F. oven (temperature of patties will increase to 165 degrees F. as they stand).
6.Repeat with 6 remaining patties. Serve patties warm with the Honey-Wheat Apple Pancakes. Makes 12 patties.
HONEY-WHEAT APPLE PANCAKES
2 c. all-purpose flour
1/3 c. toasted wheat germ
2 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 1/2 c. milk
1/4 c. honey
2 large eggs, lightly beaten
3 Tbls. vegetable oil
1 Granny Smith apple, cored, peeled, halved, and grated
1.Heat oven to 200 degrees F. for keeping the finished pancakes warm.
2.Heat a heavy griddle or large heavy nonstick skillet over medium to medium-high heat. When a drop of water sizzles on the surface, brush with a small amount of vegetable oil or lightly coat with nonstick vegetable-oil cooking spray.
3.While the griddle is heating, in a large bowl, whisk together the flour, wheat germ, baking powder, cinnamon and ginger until well blended.
4.In a medium size bowl, whisk together the milk, honey, eggs and oil until the honey is dissolved and doesn't remain jon the bottom of the bowl. Stir in grated apple.
5.Stir egg mixture into flour mixture just until combined; do not overblend.
6.Onto hot griddle, pour 1/3 cup batter for each pancake, spreading to make 5- to 5 1/2-inch pancake, about 3 pancakes per batch. Cook about 1 minute or until bubbles begin to appear on top of pancakes and bottoms are lightly golden. Flip pancakes over; cook another 1 to 2 minutes or until bottom is lightly golden.
7.Transfer pancakes to a baking sheet; keep them warm in 200 degree F. oven.
8.Repeat with the remaining batter, making a total of 12 pancakes.
9. Serve the pancakes with the Chicken-Apple Sausage Patties. Makes 12 pancakes.
