December 12, 2010

Savory Cheese Ball

1 pkg. (8oz) Philadelphia Cream Cheese, Softened
1 pkg. (8oz) Kraft Shredded Sharp Cheddar Cheese
3/4 cup. crumbled Kraft Natural Blue Cheese
1/4 cup. chopped green onions
2 Tbsp. milk
1 tsp. Worcestershire sauce

    Mix cheeses, green onions, milk and Worcestershire sauce until well blended. Refrigerate 1 to 2 hours.

   Shape into ball;  roll in walnuts. Serve with apple and pear slices.

Makes: 2-2/3 cups.

   Tip;
To make ahead, prepare recipe as directed, but do not roll in nuts. Wrap securely; freeze up to 1 month.
Roll in nuts just before serving.
(Great Substitutes: Substitutes finely chopped pecans or almonds for walnuts)

Prep Time: 5 minutes plus refrigerating.

Ooey Gooey Chocolate Stuffed Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder (for chocolate cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup or saucer
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water


Ooey-Gooey Filling:
6 ounces cream cheese
1/4 cup sugar
6 ounces bittersweet chocolate chips
1/4 cup flaked sweetened coconut


Chocolate Sauce, recipe follows
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells. In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the paper muffin-tin liners.


In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut. Drop the cream cheese mixture into the center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely. Drizzle chocolate sauce over cupcakes when serving.

Chocolate Sauce:
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 2 teaspoons vanilla extract
In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.

This is : Emeril Lagasse, 2002

Craig's Homemade Beef Stew & Garlic Cheese Biscuits

2.5 lbs. stewing meat, cut into 1-inch cubes
3 tbsp. all purpose flour
1/3 cup. olive oil
5 cloves garlic, minced
4 cups. beef stock - i use Swanson
2 medium onions, cut into quarters
2 cups. whole baby carrots
3 medium potatoes, cut into 2 inch pieces
4 tbsp. McCormick's Grill Mates, Salt Free Steak Seasoning
1 small can. Chunky Style Portabella Mushrooms, diced
1 medium  can. Organic diced Tomatoes

   Season the beef as desired. Coat with 3 tbsp. flour, Heat the oil in a frying pan. over medium-heat. Add the beef and cook until well browned. stirring often. Add the garlic to the meat and cook and stir about 3 minutes.
   Drain, and Move to Crock pot, place meat on bottom, then potatoes, carrots, mushrooms, tomatoes, onions, season with McCormick's steak seasoning, pour beef broth over all vegetables.
   Cover and cook for 6 - 7 hours.

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 GARLIC CHEESE BISCUITS

2 c. buttermilk baking mix
2/3 c. milk
2 c. shredded Cheddar cheese
1/4 c. butter, melted
1 tbsp. garlic powder
1 tbsp. parsley flakes


Mix the baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake about 10 minutes at 450 degrees or until lightly brown. Mix butter, garlic powder and parsley; brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 12 biscuits.

Different Pumpkin Pie


Basic All-American Pie Dough for a 9-inch pie shell
Pumpkin Filling
1 1/2 cupsevaporated milk
1 tablespoon (about 1 1/4 envelopes)unflavored gelatin
1 teaspoonground cinnamon
1/2 teaspoonground ginger
1/2 teaspoonground cloves
1/4 teaspoonsalt
3eggs
3/4 cupsugar
2 cupspumpkin purée
Topping
1 cupfinely chopped walnuts
2/3 cupbrown sugar
3 tablespoonsunsalted butter, melted
pinch of salt

Instructions
The unorthodox system of cooking the filling on top of the stove and then pouring it into a fully baked, crisp pie shell alleviates the tendency for the crust to be damp under the pumpkin filling. It is inspired by a winning recipe from a contest sponsored by the Borden Company in 1931. Apparently cooks are always looking to improve on a classic. The broiled topping, crisp and crunchy over the smooth pumpkin filling is optional, but it elevates this pie to new heights.

Preheat the oven to 425 F. Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.

To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth.

Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil.

Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools.

To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie.

Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly.

Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.

Makes one 9-inch pie. 

Baked Buffalo Wings



2 pounds chicken drummettes (about 24) 
2 tablespoons honey 
2 tablespoons ketchup 
2 tablespoons red pepper sauce 
1 tablespoon Worcestershire sauce 
Blue Cheese Dipping Sauce (below) 
Paprika 
Celery sticks, if desired 


Heat oven to 350 F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with
aluminum foil. Remove skin from chicken. 

Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable
plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15
minutes but no longer than 24 hours, turning occasionally. Make Blue Cheese
Dipping Sauce. 

Place chicken in pan; sprinkle with paprika. Bake uncovered about 30
minutes or until crisp and juice of chicken is no longer pink when centers
of thickest pieces are cut. Serve with celery sticks and sauce. 

Blue Cheese Dipping Sauce 
1/3 cup reduced-fat cottage cheese 
1/2 teaspoon white wine vinegar 
2 tablespoons milk 
1 tablespoon crumbled blue cheese 
1/8 teaspoon white pepper 
1 clove garlic, finely chopped 

Place cottage cheese, vinegar, milk, half of the blue cheese, the white
pepper and garlic in blender or food processor. Cover and blend on low
speed until smooth and creamy. Spoon into serving dish. Stir in remaining
blue cheese. Cover and refrigerate until serving. 

Makes 12 servings, 2 wings and 1 tablespoon sauce each 

Candy Apple Walnut Pie

6 C. thinly sliced cooking apples ( Granny Smith, Rome or Jonathan) with or without peel
2/3 C. chopped California walnuts
1/2 C. cinnamon red hots candies
1/3 C. plus 2 Tbsp. sugar, divided usage
1/3 C. all purpose flour
2 Deep Dish Pie Crusts, frozen

    In large bowl, toss together apples, walnuts, cinnamon candies,1/3 cup sugar and flour. Pour into one frozen pie crust.
    Break or crumble second frozen crust into very small pieces;
toss with remaining 2 Tbsp. sugar. Sprinkle over apples.
    Bake in a preheated 375F oven on a preheated baking sheet 55 to 60 minutes or until candies melt and bubble up through the crumbled crust. Cool completely before servings. Makes 8 servings.