Ingredients
4 packages (.3 ounce each) sugar-free raspberry gelatin or flavor of your choice
4 cups boiling water
2 cups cold water
1 jar (46 ounces) unsweetened applesauce
Directions
In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Yield: 16 servings.
Sunday, March 6, 2011
Wednesday, March 2, 2011
Deluxe Chocolate Marshallow Bars
This recipe is from Taste of Home. The web site address is: http://www.tasteofhome.com/Recipes/
Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal
Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.
Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal
Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.
Red Beans and Rice
This recipe comes from a blog by Amanda. Check it out at: http://www.kevinandamanda.com/recipes/. Made this for the family and it went over well.
Ingredients:
1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning
Directions:
Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.
Ingredients:
1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning
Directions:
Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.
Sunday, February 27, 2011
Slow Cooker Pulled Pork
This recipe came from Amanda Formaro. Her blog is http://www.amandascookin.com/. Check it out. I severed this twice in the last couple of weeks to great reviews.
Ingredients
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Directions
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.
Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.
Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.
Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.
Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.
Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Ingredients
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Directions
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.
Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.
Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.
Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.
Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.
Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Sunday, January 30, 2011
Rocky Road
This is an old favorite of our family. A number of years ago I made three batches of this dessert in one day to take to Vickie's work. They liked it so well they kept wanting more.
Directions:
Heat oven to 350o. Grease and flour 9 x 13 pan.
Melt on stove:
½ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)
Add:
1 cup sugar
½ to 1 cup chopped nuts
1 tsp vanilla
1 cup flour
1 tsp baking powder
2 eggs
Pour into greased pan.
Then blend in small bowl till fluffy:
6 oz cream cheese
½ cup sugar
1 egg
2 tbsp flour
¼ cup margarine
1 tsp vanilla
Pour over chocolate mixture. Sprinkle ¼ cup chopped nuts & 6 ounces (1cup) semi-sweet chocolate chips over the top. Bake at 350o for 25-35 minutes. Remove from oven and top with 2 cups miniature marshmallows then return to oven for 2 minutes.
In the meantime melt on stove:
¼ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)
2 oz cream cheese
¼ cup milk
Remove from heat & add 3 cups powdered sugar and 1 tsp vanilla. Pour over hot cake. Cool & cut into bars. Store in refrigerator.
Directions:
Heat oven to 350o. Grease and flour 9 x 13 pan.
Melt on stove:
½ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)
Add:
1 cup sugar
½ to 1 cup chopped nuts
1 tsp vanilla
1 cup flour
1 tsp baking powder
2 eggs
Pour into greased pan.
Then blend in small bowl till fluffy:
6 oz cream cheese
½ cup sugar
1 egg
2 tbsp flour
¼ cup margarine
1 tsp vanilla
Pour over chocolate mixture. Sprinkle ¼ cup chopped nuts & 6 ounces (1cup) semi-sweet chocolate chips over the top. Bake at 350o for 25-35 minutes. Remove from oven and top with 2 cups miniature marshmallows then return to oven for 2 minutes.
In the meantime melt on stove:
¼ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)
2 oz cream cheese
¼ cup milk
Remove from heat & add 3 cups powdered sugar and 1 tsp vanilla. Pour over hot cake. Cool & cut into bars. Store in refrigerator.
Chocolate Yummies
This recipe is from the Rice Krispies site. http://www.ricekrispies.com/recipes/crunch-a-bunch-cupcakes.aspx?utm_source=google&utm_medium=cpc&utm_term=party%2Bcupcakes&utm_content=Party%2BCupcakes&utm_campaign=Consideration%2B-%2BBaking#/Default I made them today and they are good.
Ingredients
7 Graham Crackers
2 1/2 minature marshmallows
1 12 oz package chocolate chips (2 cups)
2/3 cup light corn syrup
3 tablespoons butter
1/2 cup crunchy peanut butter
3 cups Rice Krispies
Directions
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
Makes 12 bars
Note
*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
Ingredients
7 Graham Crackers
2 1/2 minature marshmallows
1 12 oz package chocolate chips (2 cups)
2/3 cup light corn syrup
3 tablespoons butter
1/2 cup crunchy peanut butter
3 cups Rice Krispies
Directions
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
Makes 12 bars
Note
*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
Wednesday, January 12, 2011
Creamy Tortilla Soup
This recipe is from my wife's cousin. It is very good.
Ingredients
2 cans (14.5 ounces) diced tomatoes with chilies
2 cans (14.5 ounces) chicken broth
1 can refried beans
1 cup canned corn- (I put in the whole can)
2-3 cups cooked chicken shredded or cubed
cilantro, sour cream, Monterey Jack Cheese
Directions
Combine tomatoes and broth. Stir in beans and corn. Bring to boil, reduce heat and simmer 5 minutes stirring frequently. Add Chicken and heat through- Top with sour cream, cilantro, cheese, chips
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