Thursday, December 11, 2008

How to Make a Citrus Salad in the Winter


Items you will need to make this salad:
4 tangerines
1 medium fennel bulb
1 cup chopped fresh parsley
1 bunch watercress, washed with hard stems removed
1 cup red onions, thinly sliced
1/4 cup olives
1/2 cup walnuts
2 Tbs extra-virgin olive oil
Black pepper
1/2 tsp salt
Directions:

Soak the onions in cold water for about 15 minutes than drain and pat dry with a paper towel or clean kitchen towel.
Peel tangerines. Over a medium bowl, slice tangerines at membrane and let them drop into bowl along with the juice. Add the onions to the tangerines.
Remove any of the discolored parts from the fennel. Cut fennel in half and throw away the hard core. Slice fennel very thinly and add to the citrus and onions. Stir in parsley and salt. Sprinkle with black pepper. Stir in the olive oil and let set for 30 minutes.
Dry roast the walnuts in a medium sized heavy skillet for 5 minutes. Chop into small pieces. Serve salad over watercress, sprinkle walnuts on top.
TIPS:
To loosen walnut skins: Rub against a strainer over the sink.
May also sprinkle crumbled feta cheese on top.
If you are not going to eat this right away, save the parsley to add later.
Some people are allergic to nuts.

Sunday, November 16, 2008

Homemade Hot Cocoa Mix

What you will need:

2 Cups nonfat dry milk powder
3/4 Cup sugar
1/2 Cup Hershey's Cocoa
1/2 Cup powdered non-dairy creamer
Dash salt

Directions:

In large mixing bowl combine all ingredients; blend well.
Store in tightly covered container.
Single serving: Combine 1/4 cup mix and 3/4 cup boiling water in cup or mug; stir to blend.
Add as many mini-marshmallows as you like.

Tuesday, November 11, 2008

How To make Citrus Snowflake Cookies









Very pretty cookies for the holidays. Prep: 5 minutes, Bake: 14 minutes, Decorate: 1 hour. Recipe makes 1 1/2 dozen. Per cookie: 209 calories, 6g fat (2g sat), 37g carbs.




What you will need:




3 1/2 inch snowflake cutter
rolling pin
1 1/4 cups all purpose flour
1/4 cup orange juice
1 Tbs orange zest
1 tube (16 oz) refrigerated sugar cookie dough
ROYAL ICING:
6 Tbsps orange juice or water
3 Tbsps powdered egg whites
1 box (16 oz) confectioner's sugar




DIRECTIONS:


Preheat oven to 350º. In large bowl, beat cookie dough, zest and orange juice. Stir in the flour. Dough should be soft. Sprinkle a generous amount of flour on your counter top.



Separate in the dough in half. Using your rolling pin, roll out the half to 1/4 inch thickness. Cut out shapes with your cutter. Place cut-outs on ungreased baking sheets. Do the same with the rest of the dough dusting with flour as needed.



Bake for 14 minutes than cool on wire racks.



Cover the entire cookie with the thinned icing (see below). Let dry. Put the thicker icing in a bag and snip a hole in one corner. Pipe dots and lines to decorate the cookie. Let dry.



ROYAL ICING: Beat the powdered egg whites, sugar and juice or water for 5 minutes. Divide in half and stir in 2 Tbsps of water in one half to make it thin.


Tuesday, November 4, 2008

How to Make a Nacho Turkey Casserole







What you will need:


3 qt rectangular baking dish
1 cup (4oz) shredded Montery Jack cheese with jalapeño peppers OR mozzarella cheese
1/2 cup sour cream
4 cups cubed cooked chicken or turkey
5 cups slightly crushed tortilla chips
2 Tbsp all purpose flour
1 10oz pkg frozen whole kernel corn
2 16oz jars salsa


Instructions:



Preheat oven to 350º. Lightly grease the baking dish. Place 3 cups of the chips in the bottom. In a large bowl, combine corn, salsa, flour, sour cream and turkey (or chicken); spoon over the chips.

Bake uncovered for 25 minutes. Sprinkle the top of the casserole with the rest of the chips and the cheese.

Bake until heated through, about 5-10 minutes

Monday, October 20, 2008

Graveyard Cake

Halloween Graveyard Cake

Kids will love this cake. So will adults. Perfect if your having a Halloween party.


What you need:

13 x 9 in pan
2 1/4 cups chocolate wafer cookie crumbs, divided
1/2 cup sugar, divided
1/2 cup (1 stick) margarine, melted
1 pkg (8oz) cream cheese, softened
1 tub (12 oz) Cool Whip, thawed
2 cups boiling water
1 pkg (8-serving size) or 2 pkg (4-serving size) Orange flavor Jello
1/2 cup cold water
Ice cubes
DECORATIONS: assorted rectangular-shaped sandwich cookies, decorator icing, candy corn and pumpkins


Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar, and margarine in a 13 x 9 inch pan. Press firmly onto bottom of pan. Refrigerate.
Beat cream cheese and remaining 1/4 cup sugar in bowl until smooth. Stir in 1/2 of the cool whip. Spread over crust.
Stir boiling water into jell-o mix, in bowl 2 minutes or until dissolved. Mix cold water and ice to make 1 1/2 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining cool whip over gelatin. Sprinkle with remaining cookie crumbs. Decorate as a graveyard, if desired.

Winter Mitten Cookies

Winter Mitten Cookies
These cookies are made with canned frosting and refrigerated sugar cookie dough. Makes 8 cookies. Prep time:30 minutes, Bake time: 10 min per batch.


What you need:

1 (16 oz) container ready-to-spread vanilla frosting
1/2 (18 oz) pkg refrigerated sugar cookie dough
white edible glitter
blue food coloring gel
parchment paper
1 qt zip-top plastic bag
powdered sugar for garnish

Roll sugar cookie dough to an 1/8 inch thickness on a lightly floured surface. Cut with a 3 x 5 inch mitten cookie cutter. Place dough on parchment paper-line baking sheets.
Preheat oven to 350º. Bake cookies until edges are lightly browned, about 8-10 minutes. Cool completely on wire racks.
Tint half of the frosting with the blue gel to desired color. Spread evenly on cookies.
Spoon the remaining frosting into a 1 qt zip-top plastic bag. DO NOT SEAL. Snip a tiny hole in one corner of the bag and pipe designs on to cookies. Sprinkle with edible glitter.
Garnish with powdered sugar if desired.

Strawberry Angel Cookies

Strawberry Angel Cookies
This recipe makes 2 1/2 dozen cookies.

What you will need:

No-stick cooking spray
3/4 cup sugar free strawberry preserves
3 Tbsp mini semi-sweet chocolate chips
1 (16 oz) pkg Angel Food Cake

Heat oven 325º. Spray baking sheet with non-stick cooking spray.
Beat together preserves and cake mix. Drop by rounded Tbsp on baking sheet.
Bake 10 to 12 minutes or until tops are just lightly browned. Let cool on baking sheet for 1 minute. Remove to cooling rack so they can cool completely.

Store between sheets of waxed paper to keep from sticking together.

Tuesday, October 14, 2008

Sopapillas

Sopapilla's
A delicious Mexican dessert.
What you need:
6 C Flour
2 tsp Baking powder
2 tsp salt
2 Heaping TBLs of shortening
3 Cups of water
Mix all ingredients.
Make into little balls, flour them and the surface you will be using. Roll out the little balls until flattened to about 1/8". Cut into squares or triangles.
Put into at least one inch of hot grease. Cook until golden brown and puffy.
Serve with honey or sprinkle powdered sugar on top.

How to Make Dumplings



This dumpling recipe is fast and easy.


What you will need:

1 cup flour, 3tsp baking powder, 1/2 tsp salt, 6 Tblsp cold water.

Mix all ingredients by hand, drop by teaspoon full onto boiling stew or soup, cover and cook for 10 minutes. They will expand.