April 11, 2010

GREEN CHILE CHICKEN ENCHILADA CASSEROLE


 
2 1/2-3 lb. chicken, cooked & cut into bite-size pieces
12 flour or corn tortillas
1 can evaporated milk
2 cans cream of chicken soup
1 lb. longhorn cheese, grated
1 onion, chopped fine
2 (7 oz.) cans green chiles, drained & chopped
 
Dip the tortillas in hot oil for a few seconds to soften them. Make sauce with chicken, chilies, soup and milk. Place a layer of tortillas in the casserole. Add a layer of cheese and onions, followed by a layer of the sauce. Repeat the procedure with the remaining tortillas, cheese, onions and sauce. Place uncovered in a 350 degree oven for 1 hour or until the casserole is bubbly hot.

COLD CURRIED CHICKEN AND RICE SALAD


 
1/2 c. mayonnaise
1/2 c. Marzetti's slaw dressing
1/2 c. raisins
3 tbsp. mango chutney (do not omit)
2 tbsp. curry powder
1 tbsp. lemon juice
4 1/2 c. cubed cooked chicken
2 c. cooked rice
1/4 c. thinly sliced green onion
1 banana, sliced (optional)
1 apple, sliced (optional)
1/4 c. peanuts
1/4 c. coconut (do not omit)
 
Combine salad dressing, raisin chutney, curry powder and lemon juice. Puree in blender or food processor. Blend in chicken, rice, and onion and refrigerate for 1 hour (important for flavors to blend). Makes 4 servings.

ROAST CHICKEN WITH POTATO AND OLIVE STUFFING


 
4 med. red potatoes, skins on, cooked & cubed
8-10 (or more, according to taste) black olives, chopped
Rosemary to taste
3-4 tbsp. chopped parsley (fresh is better)
2 clove garlic, crushed
1 tbsp. chopped capers
3 tbsp. olive oil
Salt & pepper to taste
1 (3 lb.) chicken
 
This is negotiable, I use 5 or 6 cloves. Let taste guide your choice.Use an olive oil with a very low acidity level for the best flavor.
In a large bowl, place the potatoes, olives, rosemary, parsley, garlic, capers and olive oil.
Salt and pepper the chicken inside and out.
Toss the ingredients in the bowl together gently and use to stuff the chicken (keep stuffing loose).
Bake at 375 degrees for 70 to 80 minutes. Quarter the bird and serve with the stuffing.,
For those who truly love garlic (as we do!), separate a bulb of garlic into cloves, leaving the individual husks on, and arrange in the roast pan. Roast with the chicken. At serving, the roasted garlic paste can be squeezed out of the husk as a topping for the stuffing or as spread for Italian or French bread. Don't worry much about a strong garlic flavor; the slow roasting mellows the flavor of the garlic and brings out a certain sweetness.

LEMON GARLIC PORK CHOPS


 
4-6 well trimmed center cut pork chops
2 eggs
Juice of 1/2 fresh lemon
1/2 c. extra virgin olive oil
2-3 lg. cloves garlic, split, root removed
3/4 c. Italian flavored bread crumbs
2 tbsp. grated Parmesan cheese
1/2 tsp. crushed oregano
 
 
Beat eggs with lemon juice. Soak pork chops well in mixture. Mix crumbs with cheese and oregano. Bread both sides of chops thoroughly. Let stand 5 to 10 minutes. Pan fry chops in oil and garlic until lightly browned on both sides. Transfer to rack that rests on baking pan. Bake for 25 minutes at 300 degrees.

PENNSYLVANIA DUTCH POTATO SALAD


 
8 boiled potatoes
1 stalk celery diced
2 hard cooked eggs sliced
1 onion minced
1 T minced parsley
2 eggs well beaten
1 cup sugar
1/2 cup cider vinegar diluted with
1/2 cup cold water
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices bacon
 
Even people who do not like potato salad like this. I myself have never been crazy about potato salad with mayonnaise because living in PA Dutch country I have been raised on the PA Dutch style potato salad. Give it a try and let me know how you like it.Boil potatoes in their jackets. When soft, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. Fry bacon in skillet until crisp & brown. (Do not drain) Beat the eggs, add the sugar, spices, vinegar and water. Mix well. Pour the egg mixture into the hot bacon and fat and stir until mixture thickens. (abou 10 mins.) Pour over potatoes and stir to mix well. Refrigerate for several hours or overnight stirring once or twice.
Part of this recipe we also use for hot bacon dressing that you can use to pour over lettuce for a hot salad.
2 eggs, well beaten
1 cup sugar
1/2 cup cider vinegar, diluted with:
1/2 cup cold water
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices bacon
Make the same as above but pour dressing over a plate of lettuce for a very tasty salad.

GERMAN POTATO SALAD


 
3 slices bacon
1 medium onion
1 teaspoon flour
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
5 cups cooked potatoes, sliced
1/4 cup chopped celery
2 tablespoons fresh parsley, chopped
 
Sauté bacon until crisp. Sauté onion in bacon drippings until translucent. Add flour, stir until smooth and add water. Stir until thick. Add remaining ingredients. Serve immediately.Serves 8.

COUNTRY POTATO SALAD


 
6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste
 
In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.
In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.
Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.
Submitted by: CM
found on: cooks.com

SPICY BROWN PINEAPPLE HAM GLAZE


 
1 jar (8 oz.) Gulden's Spicy brown mustard
2 cans (8 1/4 oz. each) Dole crushed pineapple in syrup, undrained
2/3 c. honey
1/2 tsp. ground ginger
 
Thoroughly combine all ingredients. Bring to a boil over medium heat; simmer 5 minutes, stirring occasionally. Thirty minutes before ham is ready, score surface in diamond shapes; baste ham with glaze every 10 to 15 minutes. Makes 3 cups glaze. Covers 8 pound ham.

HOLIDAY HAM LOAF


 
1 lb. cooked ham, ground
3/4 c. saltine cracker crumbs
1/3 c. minced celery
1 egg (beaten)
3 tbsp. chopped parsley
1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper
2 tbsp. ketchup
2 tbsp. minced onion
1/4 c. syrup from pineapple chunks
Pineapple chunks
Maraschino cherries
 
In medium bowl, combine ham with cracker crumbs, celery, egg, parsley, seasoned salt, seasoned pepper, ketchup, onion and pineapple syrup. Form ham into 4 loaves, press 1 pineapple chunk halved and 1/2 maraschino cherry into each loaf.
 
GLAZE:
1/4 c. brown sugar
4 tsp. vinegar
4 tsp. pineapple juice
1/4 tsp. dry mustard
2 tsp. cornstarch dissolved in 4 tsp. cherry juice
Cook to thicken. Pour over ham loaves. Bake 1 hour at 350 degrees.

GLAZED HAM PIE


 
1 Pet-Ritz "Deep Dish" pie crust shell
1 lb. ground ham
1/3 c. bread crumbs
2 tbsp. chopped green pepper
1 tbsp. minced onion
1 tsp. dry mustard
2 eggs, slightly beaten
1 can (20 oz.) crushed pineapple, drained, reserving juice
 
Preheat oven to 400 degrees. In large mixing bowl, combine ham, bread crumbs, green pepper, onion, mustard and eggs. Combine thoroughly.Measure 1/3 cup drained pineapple and 1/2 cup pineapple juice. Add to meat mixture. Mix well. Bake on a preheated cookie sheet about 20 minutes. Cover with pineapple glaze and bake an additional 15 minutes. Cool 15 to 20 minutes before serving.
PINEAPPLE GLAZE:
1/4 c. brown sugar
1 1/2 tbsp. cornstarch
1 tsp. dry mustard
1/8 tsp. ground cloves (optional)
Reserved crushed pineapple and juice
In medium saucepan, combine sugar, cornstarch, mustard and cloves. Mix well. Stir in pineapple and juice. Cook and stir over medium heat until slightly thickened. Spoon over ham pie.

GRENADINE GLAZED HAM


 
3-4 lb. boneless honey-cured ham
Cloves
 
GLAZE:
3/8 c. (6 tbsp.) grendadine
1/2 c. cider vinegar
1 scant tsp. prepared mustard
 
Score the ham diagonally to create a 1 inch diamond pattern. Stud each intersection with a clove. Bake the ham for the recommended time (15-20 minutes per pound, depending on the type of ham). Thirty-five minutes before the end of the baking time, mix the grenadine and vinegar; heat them. Stir in the mustard. Spread the warm glaze over the ham 30 minutes before the end of the baking time. Baste the ham with glaze several times during the last 30 minutes of baking (warm up the glaze as necessary). Yield 8-12 servings.

GLAZED HAM BALLS


 
1 lb. ground ham
1/2 lb. ground pork
3/4 c. soft bread crumbs
1/2 c. milk
2 tbsp. chopped onions
2 slightly beaten eggs
 
GLAZE:
1 (9 oz.) can (1 c.) crushed pineapple
1/3 c. brown sugar
1 tbsp. vinegar
3 tbsp. prepared mustard
 
Combine first six ingredients. Shape into small balls. Place in shallow baking pan. Mix "Glaze" ingredients and spoon over ham balls. Bake at 350 degrees for 60 minutes, basting occasionally. Makes 6-8 servings.

OLD SOUTHERN RECIPE BAKED HAM


 
8-10 lb. smoked shank or butt
1 tsp. cloves, ground
1 tsp. allspice
1 tsp. nutmeg
1 tsp. brown sugar
1 (12 oz.) Cocoa Cola
Aluminum foil
 
GLAZE:
4 tbsp. honey
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. rum (opt.)
Cloves, allspice & nutmeg
 
Place enough aluminum foil in baking pan to completely cover ham. Place ham on foil. Pour Coke over ham. Mix the spices and rub all over ham. Seal the foil. Bake at 325 degrees for 15 minutes per pound.Remove ham from pan. Discard aluminum foil. Remove all but 1/2" of fat. Score ham by making slits through fat. Mix the same spices as above (cloves, allspice, nutmeg, brown sugar) with the glazing ingredients. Heat this to a liquid. Spoon this over ham as thickly as you can. It will be thicker if made a few minutes ahead and allowed to cool.
Return ham to oven for another 20 to 30 minutes, uncovered, being careful not to burn.

SUMMER BAKED HAM


 
10 to 12 lbs. fully cooked bone-in ham
1 c. sliced onion
2 bay leaves
1/4 c. brown sugar, packed
4 sprigs parsley
6 whole cloves
3 whole black peppers
1 pt. beer
 
GLAZE:
1/2 c. brown sugar, paced
1/4 c. honey
Whole cloves
 
Preheat oven to 325 degrees. Place ham, fat side down in shallow roasting pan. Place onion and bay leaves on ham. Sprinkle with sugar, parsley, cloves and peppers. Insert meat thermometer in center of thickest part away from bone. Pour beer into pan around ham. Cover pan tightly with foil. Bake, basting every 30 minutes with beer for about 3 hours. Remove foil.Make glaze: Remove ham to platter. Pour off all fat and drippings. Combine with brown sugar and honey. Increase oven temperature to 400 degrees. Score ham. Stud the center of each diamond with a whole clove. Brush surface with glaze. Return to oven and bake 30 minutes.

BAKED HAM (12 TO 14 POUND)w/RAISIN SAUCE


 
Place ham on rack in pan and bake uncovered at 325 degrees for about 15 minutes per pound. After it is baked, remove skin and score the jam. Then put cloves or sliced pineapple on it and baste with the following "glaze".
 
GLAZE FOR HAM:
1 c. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 tbsp. honey
Enough pineapple juice to make it spread
Put in 450 degree oven for 20 minutes (basting occasionally). Remove from pan and the grease remaining in the pan makes good use in making gravy. Do not carve the ham for 20 minutes.
 
RAISIN SAUCE FOR SLICED HAM:
1/2 c. sugar
2/3 c. water
1/2 c. red currant jelly
3/4 c. raisins
2 tbsp. butter
1 tbsp. vinegar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
1 tsp. corn starch (at least)
 
Mix sugar and water to come to a boil. Then add jelly, raisins, butter, vinegar, and spices. Allow to cook to a boil adding the corn starch to sauce to make it thicken.

HOLIDAY HAM


 
1 (5-8) lb. very lean ham (boneless, precooked
GLAZE:
1/4 c. pineapple juice from can of pineapple
1/4 c. orange juice
3 tbsp. honey
1/2 c. brown sugar
1 can chunk pineapple
Whole clove
 
Score ham, put whole cloves and pineapple chunks on top. Mix ingredients for glaze, pour on ham. Cook for 3 hours at 300 degrees. Baste ham every 30 minutes with drippings.

CRANBERRY BURGUNDY GLAZED HAM


 
1 ham
Whole cloves
GLAZE:
1 lb. can whole cranberry sauce
1 c. brown sugar
1/2 c. burgundy
2 tsp. prepared mustard
 
Place ham in shallow roasting pan fat side up. Stud with whole cloves. Bake in slow oven, 325 degrees, according to size of ham for 2-3 hours. During last 30 minutes baking time for ham, spoon half of glaze over ham, use remaining glaze as a sauce at table.Glaze: In saucepan, stir together cranberry sauce, brown sugar, burgundy and mustard. Simmer, uncovered, 5 minutes.

HAM BALLS


 
HAM BALL MIXTURE:
1 lb. ground ham
3/4 lb. lean ground pork or meat loaf mix
1/2 tsp. salt
1/8 tsp. pepper
1 egg, well beaten
1/2 c. milk
1/2 c. cracker crumbs
GLAZE:
3/4 c. brown sugar, packed
1/2 tbsp. salad mustard
1/4 c. cider vinegar
1/4 c. water
 
Preheat oven to 350 degrees. Thoroughly mix the ham ball mixture and shape into bite-size meat balls. Place in a baking pan. Mix the glaze to make a basting sauce and pour over the Ham Balls. Bake uncovered for 1 hour. The Ham Balls should be basted several times while baking. Set aside to cool.To freeze: Place the Ham Balls and sauce in a container and seal securely. To serve: Defrost just enough to remove the Ham Balls and sauce. Serve piping hot. Makes approximately 50 Ham Balls.

CHOCOLATE CHIP CREAM CHEESE MUFFINS


 
1 egg
3/4 c. milk
1/2 c. vegetable oil
2 c. all purpose flour
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips
Cream cheese as needed
 
Heat oven to 400 degrees. Grease bottoms only of about 12 medium muffin cups. Beat egg; stir in milk and oil. Stir in dry ingredients - chocolate chips last. Stir only until moistened. Fill muffin cups about 3/4 full. Put 1 tablespoon of cream cheese on each muffin; push into batter slightly as muffin dough will bake around it. Bake about 20 minutes. 12-18 muffins.

CHOCOLATE CHIP ZUCCHINI MUFFINS OR BREAD


 
3 eggs
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (1 1/4 c. crushed pineapple, drained)
3 c. all purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. chocolate chips
1 c. chopped walnuts
 
Combine eggs, oil, sugar, vanilla; beat until smooth and thickened. Stir in zucchini and well drained pineapple, flour, soda, baking powder, salt, spices. Fold in chocolate chips and nuts.Spread batter in 2 greased 9 x 5 x 3 loaf pans or in muffin cups, filling cups to about 1/2 full. Bake loaves at 350 degrees 1 hour or until wooden toothpick comes out clean. Bake muffins at 350 degrees for 20 minutes.

PUMPKIN CHOCOLATE CHIP MUFFINS


 
2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. ginger
2 c. sugar
4 eggs, beaten until foamy
1 (1 lb.) can pumpkin
1 c. vegetable oil
1 c. bran buds cereal
1 (6 oz.) pkg. chocolate chips
1 c. chopped nuts
 
Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, ginger and sugar. Combine remaining ingredients and mix with sifted ingredients. Fill cake pans or muffin tins and bake at 350 for 45 minutes.

LEMON - BLUEBERRY MUFFINS


 
2 eggs, beaten to blend
1/2 c. sugar
3/4 c. vegetable oil
3 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 1/4 c. flour
1 tsp. baking soda
1/8 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ground ginger
3/4 c. fresh blueberries
 
Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners. Using electric mixer, beat eggs and sugar until pale and thick, about 2 minutes. Add oil in thin stream. Stir in lemon juice and peel. Sift together 1 cup flour, baking soda, nutmeg, ginger and salt. Mix into batter.Dredge blueberries in remaining 1/4 cup flour. Fold into batter. Pour into prepared tin. Bake until lightly browned, about 25 minutes. Serve warm or at room temperature.

ORANGE-APRICOT MUFFINS


 
2 c. flour
1 tsp. baking soda
1 1/2 c. sugar
1 c. pecans, chopped
1/2 c. butter, melted
2 eggs or equivalent
1 c. buttermilk
1/2 c. chopped dried apricots
1/2 c. grated orange rind
GLAZE:
1 tbsp. sugar
Juice of 2 med. oranges
 
To prepare muffins: Preheat oven to 375 degrees. In a large mixing bowl, sift together flour, soda and sugar. Stir in eggs, milk and butter (do not beat). Add rind, fruit and nuts. Spoon 1 tablespoon batter into greased small muffin tins. Bake 15 minutes. Meanwhile, prepare glaze by combining juice and sugar. Immediately pour 1 teaspoon glaze over each hot muffin. Serve warm. Makes 5 dozen. (For perfectly shaped muffins, do not be tempted to over fill tins.)

SOUR CREAM MUFFINS (With Chocolate Chips)


 
1/2 c. butter, softened
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1/2 c. sour cream
1/2 c. milk
2 1/8 c. flour
1 tbsp. baking powder
1 c. semi-sweet chocolate chips
1 c. chopped nuts
1 tsp. vanilla
 
Cream together butter and sugars. Beat in eggs until blended. Beat in sour cream and milk until blended. Add remaining ingredients, all at once, and stir until dry ingredients are just moistened. Do not overmix.Spoon into muffin cups and bake at 400 degrees for 20 minutes or until muffins are lightly brown. Cool for 10 minutes and remove from pans. Yield 18 muffins.

PUMPKIN SPICE MUFFINS


 
3 cups bread flour
2 cups sugar
1/4 cup butter, melted
1/4 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 1/2 cups golden raisins
1 cup walnuts or pecans, chopped
 
 
In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
Combine flour mixture and pumpkin mixture. Stir in nuts and raisins; stirring only until all ingredients are mixed.
Cover batter and allow to stand at room temperature for 60 minutes.
Preheat oven to 400°F.
Fill greased muffin cups 2/3 full.
Bake for 15-20 minutes or until muffins tops spring back when lightly touched.
Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired (omit this step if freezing).
If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F. Or they may be reheated in the microwave wrapped loosely in a damp paper towel.
Submitted by: CM

OATMEAL SPICE MUFFINS


 
2 cups sifted all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
2 eggs
1 1/2 cups sugar
1 1/2 cups milk
1/2 cup butter
1/4 cup quick cooking rolled oats
3 tablespoons molasses
 
 
Preheat oven to 350°F.In a medium bowl, sift together first 5 ingredients and set aside.
In a large saucepan, combine sugar and eggs; stir in milk. Add butter and bring to a boil. Allow mixture to cool for 20-30 minutes, or until lukewarm.
Add oats and molasses, stirring until well mixed. Add flour/spice mixture from medium bowl and beat for 1 minute.
Transfer batter to paper lined muffin cups, filling 1/2 full.
Bake for 25-30 minutes.
Icing:
Melt 1 tablespoon of butter; stir in 1 teaspoon of molasses, 1 1/2 cups confectioners' sugar and 1 tablespoon of milk. Beat until smooth. Ice muffins while still warm. Sprinkle with lightly toasted sweetened, flaked coconut.Submitted by: CM found on: cooks.com

CRAN BRAN MUFFINS


1 cup Bob's Red Mill bran
1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 egg, well beaten
1/2 cup buttermilk
1/2 tsp. vanilla
3 tablespoons molasses
2 tablespoons melted butter
1/2 cup Craisins, coarsely chopped
Preheat oven to 350°F.Soak Craisins (or raisins may be substituted) in warm water for 10 minutes.
Combine flour, salt, baking soda, baking powder, mixing only until combined. Stir in Craisins and bran.
In a separate bowl, beat egg well; add milk and molasses. Combine both mixtures. Beat for 30 seconds, while adding the melted butter. Fill greased muffin pans 2/3 full or line with paper or foil baking cups.
Bake until a toothpick inserted in the center of a muffin comes out nearly clean, about 20-25 minutes.
Note: These muffins can be made in a food processor. Using a whisk, beat the egg separately, until light. Then stir into the remaining batter.
Submitted by: CM found on: cooks.com

BRAN MUFFINS


 
1 cup bran
1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 egg, well beaten
1/2 cup milk or buttermilk
3 tablespoons molasses
1/2 tsp. vanilla
2 tablespoons melted butter
1/2 cup raisins or Craisins 
 
Preheat oven to 350°F.If using raisins, soak in warm water for 10 minutes.
Whisk together flour, salt, baking soda and baking powder, then add the bran.
Beat egg well, add milk, molasses and vanilla. Combine with the flour mixture.
Beat well and add melted shortening. Stir in raisins or Craisins, if using.
Grease muffin pans well with shortening. Fill 2/3 full with batter.
Bake for 20-30 minutes.
Submitted by: CM found on: cooks.com

RAISIN OATMEAL MUFFINS


 
1 cup quick cooking oats
1 cup buttermilk
1 egg
1/2 cup brown sugar, packed
1/2 cup melted butter or vegetable oil
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 to 3/4 cup raisins, craisins or currants
 
Preheat oven to 400°F degrees.Note: If buttermilk is not on hand, 1/2 cup milk and 1/2 cup sour cream or yogurt may be substituted. Try different flavors of yogurt for new flavor variations!
Pour the buttermilk (or other liquid) over oatmeal and allow to soak while mixing the dry ingredients. Add egg and sugar to the oatmeal mixture and combine well.
Note: If desired, soak raisins, craisins or currants in 2 tablespoons rum 15 minutes before mixing into batter to plump, refresh and add extra flavor. They can also be heated in water in the microwave for 30 seconds or so for a similar effect.
In a medium bowl, combine the dry ingredients and mix together well. Pour in the melted butter or vegetable oil; stir. Add raisins, craisins, currants (or a mixture of these). Combine all ingredients and stir together just until mixed.
Bake for 15-20 minutes. Makes 12-14 medium or 6 Texas style muffins.
Submitted by: CM found on:cooks.com

HONEY NUT BRAN MUFFINS


 
1/2 cup honey
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups bran
2 tablespoons butter, melted
1 1/4 cups milk
1 teaspoon DeKuyper's Butterscotch Schnapps
1 tablespoon molasses
1 teaspoon apple pie spice
1 egg
1/4 cup pecans, finely chopped (or chopped fruit)
 
Sift together flour, soda and salt. Combine with the bran. Add remaining ingredients. Do not overmix.Pour batter into greased and lightly floured muffin pans and bake at 425°F for 25-30 minutes or until done.
About 1 dozen large muffins depending on pan size.
Substitutions: Vanilla, dark rum or maple walnut extract may be used in place of schnapps; molasses can be omitted or substituted with brown sugar. Pecans can be omitted; chopped or dehydrated fruits can be added instead, such as chopped apples, Craisins, chopped raisins or dates. Yogurt or buttermilk can be used in place of or combined with milk.
Submitted by: CM
found on: cook.com

DOUBLE CORN AND GREEN CHILI MUFFINS


 
1 1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. fresh ground pepper
2 lg. eggs
1 c. sour cream (do not use lite, use reg.)
1/4 c. (1/2 stick unsalted) butter, melted
1 (12 oz.) can corn kernels, drained or 2 c. frozen corn kernels
1 c. (4 oz.) coarsely grated sharp Cheddar cheese
1/4 c. chopped green chilies
 
Fresh green chilies are best, canned will do. You can also use cactus salsa instead of chili, if available.Heat oven to 350 degrees. Line regular muffin cups with foil cups or generously grease muffin sheet.
Thoroughly mix corn meal, flour, baking powder, salt and pepper in large bowl. Whisk eggs and sour cream in medium bowl. Whisk in butter. Stir in corn, cheese and chilies. Pour over dry ingredients and fold with rubber spatula until dry ingredients are moistened. Scoop batter into muffin pan or cups. Bake 25-30 minutes or until no longer moist in center. Let cool a few minutes before serving.
These are excellent with chili, beer, salad or Mexican meal or brunch dish. Good with Bloody Mary.
found on:cooks.com

SALSA CORN MUFFINS


 
1 cup yellow or blue corn meal
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
3/4 cup buttermilk
1/2 cup Chi-chi's salsa verde
1/4 cup vegetable oil, Crisco or butter
2 teaspoon honey
1 egg
1/2 cup cream style corn
1 teaspoon finely chopped jalapenos (seeded)
Preheat oven to 375°F.Grease 12 small muffin cups or use cupcake liners.
In a large bowl, mix corn meal, flour, baking powder and salt.
In a separate bowl, beat together milk, salsa verde, oil, honey, and egg. Stir liquid ingredients into dry ingredients, mixing only enough to combine. Stir in jalapenos and corn.
Bake 20-25 minutes, or until golden brown.
Variations:
Substitute frozen or canned whole kernel corn for cream style corn. Add 1/2 cup of 3/4" cheese cubes. Add 1/4 chopped red bell peppers.Submitted by: CM
found on: cooks.com

BACON AND CHEDDAR MUFFINS


 
1 3/4 c. flour
1/2 c. shredded sharp cheddar cheese
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground red pepper
3/4 c. milk
1/3 c. cooking oil
6 strips crisp fried bacon, crumbled
1 beaten egg
 
Grease muffin tins and top of pan, sprinkle with cornmeal, may use baking cups, but grease top of tin pan; set aside.In bowl stir in flour, cheese, sugar, baking powder, salt and red pepper. Make a well in the center. In small bowl combine egg, milk and oil. Add mixture all at once to flour mix. Stir until just moistened. Fold in bacon. Bake at 400 degrees for 20 to 25 minutes. 8 muffins.
found on: cooks.com

COUNTRY CORN MUFFINS


 
2 tablespoons bacon drippings or Crisco
2 1/2 cups water ground white cornmeal
1 scant teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon baking powder
2 cups yogurt or buttermilk
1 egg
2 tablespoons butter, melted
 
Generously grease a muffin tin and preheat oven to 400°. Sift together the cornmeal, soda, salt and baking powder into a mixing bowl. Add the yogurt and the beaten egg, shortening and butter, and stir well.Pour into muffin tins and bake 20 to 25 minutes. Serve with butter and preserves.
Tex-Mex Variation: Add 1 to 2 jalapeno or chipotle peppers and 1 red bell pepper, seeded, and chopped fine. Stir in 1/2 cup jalapeno jack cheese, shredded, and reduce sugar to 2 teaspoons. Add 1 large chopped Vidalia onion, a pinch of cayenne pepper and 1/2 teaspoon of paprika. Serve with Chili!
Submitted by: CM
found on: cooks.com

BACON CORN MUFFINS


 
1 c. all-purpose flour, sifted
1/4 cup sugar
1 tsp. baking powder
1/2 teaspoon baking soda
1 tsp. salt
1 c. cornmeal
1 egg
1 c. buttermilk
2 tbsp. butter, melted
4 slices bacon, diced, slightly cooked
Combine dry ingredients and stir in cornmeal. Beat egg slightly add buttermilk and melted butter. Mix liquid and dry ingredients and stir only to combine. Fill greased muffin tins two-thirds full. Sprinkle with diced bacon. Bake at 425 degrees Fahrenheit for 15 minutes.Submitted by: CM
found on: cooks.com

CRANBERRY MUFFINS



Preheat oven to 400°F.
□   1/2 cup sugar
□   2 cups all purpose flour
□   3 teaspoons baking powder
□   1/2 teaspoon salt
□   3 tablespoons sugar
□   1 egg
□   1 cup milk few drops vanilla or almond extract, or rum
□   1/4 cup melted butter or shortening
□   1 cup chopped raw cranberries
□   1/2 cup chopped pecans or walnuts (optional)
□   1/2 teaspoon freshly grated orange peel (optional)
Generously butter a (or spray with non-stick spray) 12 large or 16 medium muffins pan.Combine chopped cranberries with 1/2 cup sugar.
Whisk or sift together (sifting will make for lighter muffins), flour, baking powder, salt, and 3 tablespoons sugar. Beat egg, add milk and beat well. Add melted butter or shortening. Stir quickly into dry ingredients, mixing well just until dry ingredients are moistened, some lumps will remain.
Stir in cranberries, chopped nuts (optional), and orange peel (optional).
Bake at 400°F. for 20 or 25 minutes.
Remove from oven; brush muffin tops with melted butter. Sprinkle with coarse sugar or cinnamon sugar, if desired.
found on: COOKS.COM

JORDAN MARSH BLUEBERRY MUFFINS


 
1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
Preheat oven to 375°F.In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.
Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups 3/4 full.
Sprinkle sugar on top of unbaked muffins (we like to use Turbinado sugar for sprinkling the tops).
Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
At our test kitchen, we sometimes sprinkle blueberry muffin tops with cinnamon sugar or ground hazelnuts or spread with lemon or vanilla icing and top with thinly sliced almonds.
Tip: If you have trouble with blueberries settling to the bottom try tossing them in flour before adding to the batter. It may just be that your batter is too thin. Another trick is to fill muffin cups 1/4 full with batter which hasn't had blueberries added to it yet; then stir the blueberries in and continue to fill the muffin cups. This way you won't start out with blueberries at the bottom!
Variation: Substitute 3/4 cup rehydrated Craisins for the same amount of blueberries. To rehydrate Craisins, soak for 15 minutes in rum or warm water.
Submitted by: CM
found on: cooks.com

Raspberry Cheesecake Muffins

1 cup of fresh raspberries.
3 eggs.
1 cup of sugar
1 3oz pkt cream cheese.
6 tablespoons of butter.
1 ½ teaspoon of vanilla.
2 ½ teaspoon of baking powder.
2 cups of plain flour.
½ teaspoon of salt.

Instructions:

Preheat oven to 400°F.

Grease muffin tin or alternatively line each with paper cases.

In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth.

Put to one side for later.

In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.

Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.

In a large bowl, combine the baking powder, flour, salt, and remaining ¾ cup of sugar.

Add butter and milk mixture to the flour and baing powder mixture and stir until blended.

Add the raspberries and gently fold into the mixture.

Divide the mixture equally amoung each muffin tin/paper case.

Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.

Bake about for about 20 minutes or until the muffins are springy but firm.
found on muffinrecipes.net

Cappuccino and Chocolate Muffins

2 medium eggs.
Zest of 2 oranges, minced.
1 ¼ cups of unbleached flour.
1 cup of half and half.
¾ cup of chocolate, chopped finely.
¾ cup of sour cream.
¾ cup of cake flour.
½ cup of cocoa powder.
¼ cup of brown sugar.
6 tablespoons of butter softened.
1 tablespoon of baking powder.
1 tablespoon of finely ground coffee.
Pinch of salt.

Instructions:

Preheat your oven to 350°F (175°C).

Sift together all of the dry ingredients.

Mix together the eggs, butter, half and half and sour cream until smooth.

Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened.

Fill 12 muffin cups.

Bake for 15-20 minutes.

Serve as desired.

Almond Muffins

1 medium egg, beaten.
2 cups of flour
3/4 cup of milk.
1/2 cup of almonds, chopped.
1/2 cup of sugar.
1/2 cup of oil
3 teaspoons of baking powder.
1/2 teaspoon of almond extract.
1/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
1/8 teaspoon of salt.

Instructions:

Mix together the egg, milk, oil and almond extract.

In another bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, salt and chopped almonds.

Mix the two mixtures.

Bake at 390F for about 15 minutes.
found on: muffinsrecipes.net

Blackened Catfish

4 catfish fillets
olive oil
1/3 lb. bacon
2 teaspoons each of the following:
garlic powder
thyme
white pepper
black pepper
     cayenne pepper
     lemon pepper
     cumin or chili powder
     rosemary, crushed
     fennel seed, crushed
1 teaspoon allspice
1 teaspoon oregano
½ teaspoon salt
 
     Fry bacon; discard bacon and retain grease. Combine all dry ingredients, rub fillets with olive oil, then coat liberally with spices. Drop in hot bacon grease and cook until you can easily put a fork through them.

Cajun broiled tilapia recipes


Tilapia is low on fat and is very high on protein. It is also adaptable to many different types of cooking. This fish is also very popular for grilling and broiling.

The following recipes are Cajun style and are very well suited to the tilapia fish.

Cajun Broiled Tilapia Recipe

Ingredients:

• 1 lb fresh tilapia fillets
• 1 green bell pepper, sliced into rings
• 1 medium onion, 1 cut into rings
• 3 cloves garlic, pressed
• 1 tbs lemon juice
• 1/4 cup margarine, melted
• Salt, cayenne pepper and paprika
Preparation:

The fish is first seasoned with lemon juice, salt and pepper. Then the paprika is sprinkled on it. The broiling pan is sprayed with non stick cooking spray and the fish is placed on the pan. The garlic and margarine is mixed and brushed on to the fish, this preparation is then topped with rings of onions and bell pepper. The fish is broiled in such a way that is not very close to the flame until it turns flaky, it is then garnished with lemon slice and parsley.

Ingredients:

• Half cup Parmesan cheese
• One fourth cup softened butter
• three table-spoons mayonnaise
• two table-spoons of fresh juice of lemon
• One- fourth teaspoon of basil (dried)
• One- fourth teaspoon black pepper
• One- eighth teaspoon onion (powder)
• One- eighth teaspoon salt(celery)
• 2 pounds tilapia fillets
Preparation:

The oven broiler is preheated. The pan is grease or lined with foil. The cheese, lemon juice butter and mayonnaise are mixed in a bowl. Seasoning of pepper, dried basil, onion powder & celery salt is added, mixed properly and put aside.

The fillets are arranged on a pan in a layer. They are then broiled at some distance for 2-3 minutes. The fillets are then plopped and broiled for some more time. They are then removed and covered with cheese. This preparation is then broiled for a couple of minutes until the top turns brown. Care should be taken to overcook the fish.

Wesport Tilapia

4-6 Tilapia fillets
8 oz stewed tomatoes, drained & chopped
1/4 c. chopped onion
4 c. dry white wine
3 Tbls butter
1 Tbls cornstarch
1/2 lb mushrooms, chopped
1 small shallot, minced
1½ c whipping cream, whipped

Combine tomatoes and onions. Cover and simmer 15 minutes. Poach tilapia in wine about 6-8 minutes. Transfer to serving dish to keep warm. Reduce wine to one cup. Combine 1 T. butter and cornstarch, whisk into wine reduction until smooth and mixture thickens. Sauté mushrooms and shallots in remaining 2 T Butter about 3 min. Stir in tomato mixture, spoon over fish. Fold in whipped cream into wine mixture and season to taste. Spread over fish. Broil until golden brown, about 1 to 2 minutes.
Makes 4 servings.

Tilapia Piccata

4-6 Tilapia fillets
½ cup dry white wine
2 lemons juiced
2 Tbls. chopped parsley
salt to taste
2 Tbls. whole capers
1 tsp. minced capers
4 Tbls. flour
4 Tbls. sweet butter
4 Tbls. peanut oil

Preheat over to 450 degrees. Dust fillets with flour and brown in a heavy skillet over medium heat in the peanut oil 2 minutes per side. Remove fish and drain excess oil. Deglaze the pan with the white wine add butter and capers. Place the fish back into the pan and bake for 5-7 minutes, until firm. When ready, place fish on warm plates and add the lemon juice, salt and parsley back into the pan. Mix well and pour over the fish and serve. Makes 4 servings.

Tilapia Parmesan Saute

4-6 Tilapia fillets
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder

Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve. Makes 4 servings.

Tilapia Matanzas

4-6 Tilapia fillets
2 beaten eggs
4 oz. Crabmeat
1/4 c. softened butter
1 T. lemon juice
1 T. oil
Dash of Hot Pepper Sauce
Pinch of Salt 

Add Lemon juice, hot pepper sauce, and salt to softened butter and whip smooth. Place aside. Add oil to a saute pan and bring to medium-high heat. Dip each fillet in egg and sauté for 2 minutes on each side. Place fillet on plate and top with 1 oz. Crabmeat. Finish with a dollop of lemon butter sauce. Place under broiler for 1 minute. Makes 4 servings.

Tilapia With Lemon and Capers

4-6 Tilapia Fillets
3 large lemons
2 c. milk
1 c. flour
6 Tbls peanut oil
5 Tbls. unsalted butter
1/4 c. dried capers
2 Tbls. fresh chopped parsley
Peel lemons removing inner white membrane. Cut into segments and dice. Season flour with salt and pepper. Dip fillets in milk and coat with flour. Heat oil in large skillet, sauté fillets, brown on both sides for 4 to 5 minutes. Transfer to serving dish, keep warm. Wipe out skillet, add butter, brown slightly. Stir in lemons and capers and parsley, spoon over fish. Makes 4 servings.

Tilapia With Garlic

4-6 Tilapia fillets
¼ cup plus 1 Tbls. fresh lime juice
1 tsp. olive oil
1 Tbls. unsalted butter
5 Tbls thickly sliced garlic
3 Tbls. all-purpose flour
4 Tbls. chopped fresh cilantro/parsley
salt and freshly ground pepper

Rinse and pat fillets dry. Place in a 2" deep glass or enamel-coated dish. Sprinkle with lime juice. Cover with plastic wrap and refrigerate for 1 hour. In heavy skillet, combine oil and butter and heat over medium heat. Add the garlic and saut» just until lightly browned. Using a slotted spoon remove garlic and set aside. Remove fish (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the skillet over medium-high heat, frying fish 2 to 3 minutes per side until brown and crisp outside and just done inside. Remove fillets to a warming dish. Reheat garlic, stir in lime juice, cilantro, salt and pepper. Heat just until the cilantro begins to wilt. Pour over the fillets and serve. Makes 4 servings.

Tilapia With Cucumber-Radish Relish


2/3 cup chopped, seeded cucumber
1/2 cup chopped radish
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon crushed dried tarragon
1/8 teaspoon sugar
1/8 teaspoon salt
4 (6-oz.) tilapia fillets
2 tablespoons butter or margarine

Combine cucumber, radish, oil, vinegar, tarragon, sugar and salt in a small bowl. Let stand at room temperature while preparing fish. Melt butter in a large skillet over medium heat. Add fish and sauté for 2 to 3 minutes on each side, or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon relish over each serving. Serving Size: 4

Tilapia In Beer Batter

4-6 Tilapia fillets
Juice of ½ lemon
2 Tbls. chopped parsley
2 Tbls. cooking oil
salt and freshly ground pepper
Oil for deep frying

BEER BATTER
2 large egg yolks
½ cup beer
½ cup flour
½ tsp. salt
½ tsp baking powder

Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. Makes 4 servings.

Summertime Tilapia

4-6 Tilapia Fillets
2 medium carrots
2 celery stalks
1 small red pepper
4 oz. butter
1 T. lemon juice
2 chopped garlic cloves
1/4 c. white wine 

Julienne all of the vegetables. Cut four 10" sheets of foil. Place equal amounts of mixed vegetables in center of foil sheets. Place a fillet on top of each vegetable mixture. Top fish with equal parts of the remaining four ingredients. Bring together long sides of foil, crimp together to form a tight seal. Fold over remaining edges and form a tight seal. Cook on outdoor grill for 10-12 minutes on medium-high heat. Makes 4 servings.

Pan-Fried Tilapia

4-6 Tilapia fillets
3 Tbls. flour
4 Tbls. peanut oil
4 Tbls. butter
1 lemon juiced
1 Tbls. finely chopped parsley
salt and pepper to taste

Season Tilapia with salt and pepper. Dust portions lightly with flour. Sauté the fish in peanut oil until they are nicely browned and cooked all the way through (about 2-3 minutes per side). When done, remove Tilapia, drain oil, add lemon juice, butter and parsley. Whisk to blend. Pour over Tilapia and serve. Makes 4 servings.

Marinated Grilled Tilapia

4 Tilapia fillets

MARINADE
¾ c. olive oil
½ lemon, juiced
1 Tbls. oregano
½ tsp. black pepper
¼ c. red wine/balsamic vinegar
½ c. finely chopped parsley
2 cloves garlic, minced
2 dashes Tabasco 


Combine all ingredients, except fillets, in a large jar and shake well. Marinate fish in the marinade for 30 minutes. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side. Makes 4 servings.
SHORT CUT: Use your favorite Italian dressing or barbecue sauce in place of the marinade recipe.

Blackened Tilapia


4-6 Tilapia
2 Tbls. Paprika
2 tsp salt
2 tsp lemon pepper
1.5 tsp garlic powder
1.5 tsp ground red pepper
1.5 tsp. dried, crushed basil
1 tsp. onion powder
1 tsp. dried thyme
1 c. unsalted butter, melted

Heat iron skillet on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side. Makes 4 servings.

"Almond Joy" Cheesecake





Preparation Time: 20 minutes minutes
Cooking Time: 1 hour 10 minutes minutes
Other Time: 7 hours minutes
Yield:  Serves 10


Crust:
1 1/4 cups chocolate graham cracker crumbs
1/2 cup sliced almonds
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Filling:
2 8-oz. packages cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup canned cream of coconut
1/2 teaspoon salt

Topping
1/2 cup canned cream of coconut
1/2 cup heavy cream
12 ounces semisweet chocolate, chopped
Toasted coconut
Sliced almonds

1. Preheat oven to 350ºF. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes. Cool on a wire rack. Leave foil on.
2. Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.
3. Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.
4. Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.
5. Make topping: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.


CALORIES 677 ; FAT 53g (sat 34g); CHOLESTEROL 142mg; CARBOHYDRATE 49g; SODIUM 470mg; PROTEIN 11g; FIBER 5g


All You, SEPTEMBER 2009 

found on : Myrecipes.com 

Pecan Cheesecake Pie




Prep: 15 min., Bake: 55 min., Cool: 1 hr.

Yield:  Makes 8 servings


1/2 (15-oz.) package refrigerated pie crusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.




Southern Living, NOVEMBER 2007

Hickory Barbecued Rabbit



1 1/2 c Catsup
12 oz Can beer
8 oz Jar salsa jalapeno
1 c Tomatoes and chiles (Ro-Tel)
1 c Red wine
1/2 c Butter or margarine
1/2 c Vinegar
1/4 c Plus 3 tbsp Worcestershire sauce
1 md Onion; chopped
1 ea Lemon; thinly sliced
1/3 c Prepared mustard
1/4 c Pepper
3 tb Chili powder
2 tb Garlic salt
1 tb Celery salt
1 tb Hot sauce
1/2 ts Salt
1 ea Canned jalapeno pepper; seeded, rinsed, and chopped
2 ea Rabbits; skinned and quartered




Combine all ingredients except rabbit in a large Dutch oven; stir well. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Set aside to cool.
Place rabbit in a large shallow container; pour sauce over top. Let stand 3 to 4 hours.
Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit from sauce, and place cavity side down on grill. Grill about 30 minutes, brushing occasionally with sauce; turn. Cook an additional 30 minutes or until done, brushing occasionally with the sauce.

Yield: 8 servings

Herb Roasted Rabbit and Potatoes



4 lb Rabbit [cut into 8 pieces, rinsed & patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed & cut into 1" cubes]
6 tb Fresh rosemary leaves OR 2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste
6 Sprigs rosemary, for garnish




Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes.
While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.
Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings.
Remove the roasting pan from the oven, and reduce the heat to 350 degrees.
Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.
Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes.
Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.

Curried Rabbit



2 Onions
1 Apple
1 tb Dripping
1 tb Curry powder
2 c Water
1/4 ts Salt
1 tb Raisins
1 Rabbit, skinned and gutted
1 tb Flour
1/2 Lemon, juice


Melt the dripping in a saucepan, chop the onions and and fry until brown. Meanwhile, peel, core and grate the apple and add to the onion.
Mix the curry powder in the water, and add the salt. Pour this mixture into the pan with the onion and apple and bring to the boil. Chop the raisins and add with the jointed rabbit. Simmer gently for two hours. Ten minutes before serving, add the flour and lemon juice.

Creole Rabbit



1 lg Or 2 small rabbits, disjointed
1/2 c Flour
1/2 ts Salt
Oil for frying
3 lg Onions, sliced in rings
1 c Diced celery (2 large ribs)
1 c Diced scallions (2 bunches) including about 1" of green portion
6 Cloves garlic, diced fine
4 Bay leaves
3 Lemons quartered
1/4 ts Basil
3/4 c Chicken broth
Salt and pepper to taste




Wash and pat dry rabbit parts. Combine flour and salt and dredge rabbit parts in it. Heat oil to 360 degrees and fry rabbit 3-4 minutes per side until crisp. Remove, drain on paper towels, and place in a large (5-6 quart) covered casserole.
Preheat oven to 350 degrees. Spread all remaining ingredients on top of rabbit, squeezing each lemon quarter, then including rind. Cover and bake one hour.
Remove cover of casserole, stir ingredients gently, then return to oven, uncovered. Turn heat up to 500 degrees. Bake 15 minutes, or until rabbit is well browned. Discard lemons and bay leaves. Add salt and pepper to taste. Serve over rice.

Creole Rabbit Jambalaya



Seasoning

2 Whole bay leaves
1 ts Salt
1 ts White pepper
1 ts Garlic powder
1/2 ts Ground red pepper
1/4 ts Black pepper
1/4 ts Ground red sandalwood 
Main Ingredients

1 (about 3-lb) rabbit or chicken
4 tb Margarine
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped green peppers
1/2 ts Tabasco sauce 1 2/3 c Chopped tasso or smoked ham
3/4 c Canned tomato sauce
2 c Uncooked rice, preferably converted
3 c Rabbit or chicken stock

Cut meat away from rabbit or chicken bones and chop into 1/4-inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use.

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes.

To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Makes 4 main-dish or 8 appetizer servings.

Yankee BBQ Rabbit


I call it "Yankee BBQ," Yankee, because there is no hickory or pitt involved in cooking it... lol
Place the rabbits in a pressure cooker and cook long enough so that the meat will fall from the bone when you try to lift it out. Let the meat cool and remove the meat from the bone and place in a cooking dish. Add salt and pepper to taste. Mix in a bottle (on 4 or 5 rabbits, less for fewer) of your favorite barbeque sauce (I use Bullseye) and bake at 350 degrees for 20-25 minutes. Eat it on a bun with french fries. It's great.

Slow Cooked Rabbit


1 wild rabbit [cleaned, in pieces]
2 T. butter
2 cloves garlic [minced]
1 onion [chopped]
Dash of salt
2 C. Water
4 T. brown sugar
1 T. chili powder
4 T. Worcestershire sauce
4 T. vinegar
1 tsp. Tabasco
1 C. catsup

Place rabbit pieces in slow cooker. In saucepan, put all other ingredients; bring to boil for 1 minute. Pour sauce over rabbit in slow cooker. Turn on low heat for 6-7 hours until tender.

Fruit Dessert Pizza


Ingredients:
1 -18 ounce package refrigerated sugar cookie dough
4 ounces cream cheese (1/3 less fat), softened
4 ounces frozen whipped topping, thawed
1 1/2 teaspoons sugar
1 -16 ounce can sliced light peaches, drained (reserve juice)
7 large fresh strawberries
1 to 2 medium kiwis
1 tablespoon cornstarch
1/3 cup sugar
Directions: Pre-heat oven to 350°F.

Cut cookie dough into slices and arrange on a 12-inch pizza pan, coated with non-stick spray. Press slices together to form a solid crust. Bake 12 to 15 minutes until golden. Crust is done when edges begin to brown.

Beat cream cheese until smooth; add sugar and whipped topping. Spread evenly over cooled crust. Top with peach slices, strawberries, and kiwi.

Combine ½ cup reserved peach juice, ⅓ cup sugar and 1 tablespoon cornstarch. Cook until thick. Drizzle over pizza and chill.
Calories/Serving: 428
Servings: 8