July 31, 2011

Chocolate Peanut Butter Cookies

2 cups. butter, cubed
1/4 cup. shortening
2 cups. baking cocoa
1 cup. chocolate syrup
1/2 cup. peanut butter
6 eggs
5 cups. sugar
5 tsp. vanilla extract
5 cups. all purpose flour
3 tsp. baking soda
1 tsp. salt.

Filling :

1 cup. chunky peanut butter
1/2 cup. butter, softened
1 cup. milk
2 tsp. vanilla extract
11 cups. confectioners sugar


     In a large saucepan, melt butter and shortening over low heat. Remove from heat; stir in cocoa, chocolate syrup and peanut butter until smooth. Cool.

    In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture.

    Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350F* for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks.

    In a large mixing bowl, beat peanut butter and butter. Beat in milk and vanilla. Gradually add confectioners sugar; beat until blended. Spread on the bottom of half of the cookies; top with remaining cookies.

11 dozen

   

July 28, 2011

Big Ol' Mess

1 lb. smoked sausage, cut into chunks
3 jalapeƱo peppers, sliced
1 green pepper, cut into bite size chunks
1 sweet onion, cut into bite size chunks
1/4 cup. Tabasco sauce
1 10 oz jar sweet and sour sauce

Place sausage, peppers and onion in foil bag, Mix Tabasco sauce with sweet and sour sauce in a small bowl and pour over the mixture in foil bag; seal edge tightly. Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes. Slit open and serve right out of bag.

Makes 6 to 8 appetizer servings.

***

using a foil bag is easy as making one. Start by tearing off a 12" x 18" sheet heavy duty foil.
Place meat, veggies and sides on foil and season to taste. Cover with a second sheet; fold and crimp the edges. Normal cooking times apply. minus the clean up.

July 21, 2011

Cappuccino Mousse Trifle

2-1/2 cups. cold milk
1/3 cup. instant coffee granules
2 pkg.(3.4 oz. each) instant vanilla pudding mix
1 carton(16 oz)frozen whipped topping, thawed, divided
2 loaves(10-3/4 oz. each) frozen pound cake, thawed and cubed
1 square(1 oz) semisweet chocolate, grated
1/4 tsp. ground cinnamon

    In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
    Place a third of the cake cubes in a 4 qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
    Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
16-20 servings.

July 20, 2011

Sweet N’ Sour Ribs


3 to 4 lb. boneless country style ribs
1 can.pineapple tidbits, undrained (20 oz.)
2 cans.tomato sauce (8 oz. each)
1/2 c.thinly sliced onion
1/2 c.thinly sliced green pepper
1/2 c.brown sugar, packed
1/4 c.cider vinegar
1/4 c.tomato paste
2 tbsp. Worcestershire sauce
1 clove.garlic, minced
salt and pepper to taste

Place ribs in an ungreased slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs.

Cover and cook on low for 8-10 hours or until meat is tender. Thicken the sauce if desired.

Yield: 8 servings

July 18, 2011

Kidney Bean Casserole

6 bacon strips, diced
1/2 lb. smoked Polish sausage or kielbasa
4 cans. (16 oz. each ) kidney beans, rinsed and drained
1 can (28 oz) diced tomatoes, drained
2 med. sweet red peppers, chopped
1 Lg. onion, chopped
1 C. ketchup
1/2 C. packed brown sugar
1/4 C honey
1/4 C. molasses
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
2 med. unpeeled red apples, cored and cut into 1/2 inch pieces.

      In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
      In a 5 quart slow cooker. combine the beans, tomatoes, red peppers, onions, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard.
     Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.
makes 16 servings.

Graham Cracker Brownies

2 cups graham cracker crumbs (about 32 squares)
1 cup(6oz) semisweet chocolate chips
1 tsp. baking powder
pinch salt
1 can(14 oz) sweetened condensed milk

   In a large bowl, combine all ingredients. Spread into a greased 8 in. square baking  pan.
Bake at 350F* for 30-35 minutes or until a tooth pick inserted near center comes out clean.
Cool on a wire rack. 1-1/2 dozen.


Chocolate Caramel Supreme Pie

30 caramels
3 tbsp. butter, melted
2 tbsp. water
1 chocolate crumb crust ( 9in )
1/2 cup chopped pecans, toasted
1 pkg. (3 oz) cream cheese, softened
1/3 cup. confectioners sugar
3/4 cup. chocolate chips
3 tbsp. hot water
1 carton (8 oz) frozen whipped topping, thawed
chocolate curls

   In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until  caramels are melted. Spread over the crust sprinkle with pecans. Refrigerate for 1 hour.
    I a large mixing bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate.
 In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly.
   Fold in whipped topping. spread over cream cheese layer. Garnish with chocolate curls.
Chill until serving.
8 servings

BBQ Pork Potpie

1 cup chopped onion
3/4 cup. finely sweet red pepper
1 lg. Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 tbsp. canola oil
1 tsp. ground cumin
1 tsp. ground coriander
1/4 cup. white wine vinegar
1 can(14-1/2 oz) reduced sodium chicken broth
1 bottle (12 oz) chili sauce
3 tbsp. brown sugar
1 square(1 oz ) unsweetened chocolate, grated
1 tbsp. Worcestershire sauce
2 tbsp. cornstarch
6 cups. cubed cooked pork loin roast ( 2 lbs.)
1 tube (11-1/2 oz ) refrigerated corn bread twists


    In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes. Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce remaining broth to vegetable mixture.
    Bring to a boil. Reduce heat; simmer, uncovered, for 10 -15 minutes, stirring occasionally. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x 9 x 2 in. baking dish. coated with nonstck cooking spray.
     Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375F* for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving.

servings 12


   

July 17, 2011

Southwestern Salad

1 can(15 oz) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 lg. tomato, chopped
1 medium ripe avocado, chopped
1 bottle(8oz) Catalina salad dressing, divided
2 cups( 8oz) shredded cheddar cheese
1 medium head lettuce, torn into bite size pieces
4 cups corn chips


       In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss.
Serve with remaining dressing.
8-10 servings

Calico Potato Salad

dressing:
1/2 cup olive oil
1/4 cup vinegar
1 tbsp. sugar
1-1/2 tsp. chili powder
1 tsp. salt
dash of hot pepper sauce

Salad:
4 large red potatoes ( 2 lbs. )
peeled and cooked
1-1/2 cups cooked whole kernel corn
1 cup shredded carrot
1/2 cup chopped red onion
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/2 cup sliced pitted ripe olives
6 eggs, boiled, peeled and diced

In a small bowl, combine all dressing ingredients; cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers, diced eggs and olives in a salad bowl.
  Add dressing; toss lightly. Cover and chill until ready to eat.
serves 10-12

Spicy Jack Mac n Cheese with Broccoli

Makes: 8 servings.

2 cups (8 oz) dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups (8 oz) shredded sharp cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese
1 can (12 fl. oz) Carnation Evaporated Milk
1/2 cup grated Parmesan cheese, divided
1/2 tsp. ground black pepper
2 tbsp. bread crumbs
1 cup cooked ham, cut up in bite size chunks
few dashes of Tabasco sauce.

  Preheat oven to 350F*. Lightly butter 1-1/2 quart casserole dish.

   Cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.

   Combine cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, ham, evaporated milk, 1/4 cup Parmesan cheese and pepper in large bowl. Pour into prepared casserole dish.

    Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with aluminum foil.

    Bake covered for 20 minutes. Removed foil; bake for additional 10 minutes until lightly browned.



 

Italian Sausage Stromboli

1 pkg. (1/4 oz) active dry yeast
1 tsp. sugar
1 C. warm water (115 degrees)
1/4 C. olive oil
1/4 tsp. salt, divided
2-1/2 to 3 Cups. all purpose flour
3/4 lb. hot pork sausage
1 med. onion, chopped
1 can(8 oz) tomato sauce
1/2 C. chopped green pepper
1 garlic clove, minced
1-1/2 tsp. Italian seasoning
1 C.(8 oz) sour cream
3 Tbsp. whipped chive and onion cream cheese
1 C. ( 4oz) shredded cheddar cheese
1 C. (4 oz) shredded mozzarella cheese
1 egg white, lightly beaten
Fennel seed
Dash pepper

     In a mixing bowl, dissolve yeast and sugar in water; let stand for 5 minutes, add the oil, 1/8 tsp. salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes.
     Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
     Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down. On a large greased baking sheet, roll dough into an 18 in. x 12 in. oval.
    Spread sausage mixture lengthwise down the center.

    Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.

    Brush top with egg white; sprinkle with fennel seed. Bake at 400F*. for 25-30 minutes or until lightly browned. Let stand for 10 minutes before slicing.
makes 12 servings.

Super Spaghetti Casserole

1 lb. ground chuck
1 lb. hot sausage
1 Lg. onion, chopped
1 med. green pepper, chopped
1 can(14-1/2 oz) diced tomatoes, undrained
1 C. water
2 Tbsp. chili powder
1 pkg. (10 oz) frozen corn, thawed
1 pkg. (10 oz) frozen peas, thawed
1 can (4 oz) mushroom stems and pieces, drained
1 pkg.(12 oz) spaghetti, cooked and drained
2 C. (8 oz) shredded cheddar cheese, divided
Salt and Pepper to taste.

  In a large skillet, cook beef and sausage, onion and green pepper over medium heat until meat is no longer pink. Drain. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper.
  Stir in spaghetti.

  Layer half of the mixture in a greased 4 quart baking dish. Sprinkle with 1 cup of cheese; repeat layers.
Bake, uncovered, at 350F*. for 20 minutes or until heated through.

12 servings.

German Potato Salad

1/2 lb. sliced bacon
1 C. thinly sliced celery
1 C. chopped onion
1 C. sugar
2 Tbsp. all purpose flour
1 C. cider vinegar
1/2 C. water
1 tsp. salt
3/4 tsp. ground mustard
5 lbs. unpeeled red potatoes, cooked and sliced
2 carrots, shredded
2 tbsp. chopped fresh parsley

   In a skillet, cook bacon until crisp. drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender.
   Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles.
   In a large bowl, combine the potatoes, carrots and parsley; pour the sauce over and stir gently to coat. season to taste with additional salt. Spoon into a serving dish; garnish with crumbled bacon.
Serve warm. 14-16 servings.

Bean & Sausage Casserole

1-1/2 lb. hot pork sausage
1 med. green pepper, chopped
1 med. onion, chopped
1 can ( 31 oz) pork and beans
1 can(16 oz) kidney beans, rinsed and drained
1 can(15-1/2) great northern beans, rinsed and drained
1 can(15 oz) black eyed peas, rinsed and drained
1 can(15 oz) pinto beans, rinsed and drained
1 can(15 oz) garbanzo beans
1 can(15 oz) chickpeas, rinsed and drained
1-1/2 C. ketchup
3/4 C. packed brown sugar
2 tsp.ground mustard

      In a skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper and onion; saute until tender.
      Drain. Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 in. baking dish.
   Cover and bake at 325F*. for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.
makes 12-14 servings.

July 16, 2011

BBQ Beef

1 boneless chuck roast (3 pounds)
1 C. BBQ Sauce
1/2 C. apricot preserves
1/3 C. chopped green or red sweet red pepper
1 sm. onion, chopped
1 tbsp. Dijon mustard
2 tsp. brown sugar
12 sandwich rolls, split

     Cut the roast into quarters; place in a greased 5 quart slow cooker. In a bowl, combine bbq sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hrs or until meat is tender.
     Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 mins longer.
Skim fat from sauce. Serve beef and sauce over rolls.
makes 12 servings.


Blue Cheese Stampede Burgers

2 lbs. ground chuck
1/4 cup. chopped onion
3 tbsp. Tabasco sauce
2 tbsp. honey
1 tbsp. garlic salt
1 tsp. crushed red pepper flakes
1 tsp. black pepper
6 oz. blue cheese, cut into 6 pieces
6 hamburger buns, toasted
6 portabella mushrooms, grilled
roasted red peppers ( from the jar)

Preheat grill to medium- high heat. Combine beef, onion, Tabasco, honey, garlic salt, red pepper flakes and pepper in a large bowl; mix well. Divide into 6 portions; form into patties around pieces of blue cheese.

  Grill 8 to 10 minutes or until done. Place burger on bun and top with roasted red peppers and portabella mushrooms.
Makes 6 servings.

Sweet BBQ Ribs

2/3 C. all purpose flour
2 tsp. salt
1/2 tsp. pepper
4 to 4-1/2 lbs. boneless beef short ribs
1/4 to 1/3 C. butter
1 Lg. onion, chopped
1-1/2 C. beef broth
3/4 C. red wine vinegar
3/4 C. packed brown sugar
1/2 C. chili sauce
1/3 C. ketchup
1/3 C. Worcestershire sauce
5 garlic, minced
1-1/2 tsp. chili powder

    In a large resealable plastic bag. combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.
    Transfer to a 6 quart slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs.
    Cover and cook on low for 9-10 hours or until meat is tender.
makes 12 servings.

Southwestern Style Baby Back Ribs

prep: 15 mins. Cook: 2 hrs. 30 mins. Serves: 6

2 lemons
2 C ketchup
2 tbsp. molasses
2 tsp. ground chipotle chili pepper
1 tsp. dried oregano leaves
3 lbs. baby back ribs
1 C. thinly sliced onion
2 cloves garlic, sliced
3 C. ginger ale
1 tsp. cumin

       Preheat oven to 350F*. Juice one lemon and slice the other. Combine lemon juice, ketchup, molasses, chipotle pepper, cumin, and oregano.
      Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place in roasting pan.
 Scatter lemon slices over ribs. Sprinkle with onion and garlic, Add ginger ale and cover tightly.
     Place in oven and cook for 1-1/2  hrs. or until very tender.
 Cool ribs in liquid, about 25 mins.
 Preheat grill to medium-high and grease lightly.
  Remove ribs from cooking liquid ( discard liquid, lemons, and onion).
Place ribs on grill. Cook turning and basting often with remaining sauce,
8 to 10 mins. or until well glazed.

Sweet & Tangy Ribs

Prep: 5 mins. Cook: 4 hrs. Serves: 4-6

4 lbs. baby back ribs, cut into portions
18 oz. bottle BBQ sauce
1/2 C. Spicy Brown Mustard

Put ribs into 6 quart slow cooker
Stir in BBQ sauce and mustard
Cook for 4 hrs. on High
Serve sauce with ribs.