Sunday, January 25, 2009

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup mashed Banana
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 cups quick cooking oats
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 cup chopped walnuts

Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, vanilla, and mashed banana. Stir in remaining ingredients. Drop dough by rounded teaspoonful 1 inch apart on greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

Makes about 5 dozen cookies.

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Caramel Crunch Fudge Cake

Caramel Crunch Fudge Cake

1/2 cup margarine or butter
2 1-ounce squares unsweetened chocolate
1 cup water
1 cup rolled oats
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup chocolate-flavored syrup
1/2 cup coffee-flavored liqueur, or cold coffee
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
3/4 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13-by-9-inch baking pan. In large saucepan, melt 1/2 cup margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, 1 cup brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir flour, baking soda and salt into chocolate mixture, mixing well. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when touched lightly in center. As soon as cake is removed from oven, in small saucepan combine all topping ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

Yield 12 servings.

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Saturday, January 24, 2009

Caramel-Glazed Apple Cake

Caramel-Glazed Apple Cake
10 Servings

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup butter
1 lightly beaten egg
1 cup milk

TOPPING
3 cups apples, (Baking) peeled and sliced
1 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1/2 cup melted butter

1. Sift together flour, baking powder, salt, and sugar, then cut in the
butter. Beat in the egg and milk.
2. Preheat oven to 375 degrees F. Line a 9x13" pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil.
3. Spread the batter evenly in the pan. Arrange the apple slices of the
batter in rows, overlapping them slightly and alternating the direction of
the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this
mixture over the apples. Drizzle the melted butter over all.
4. Bake for 50 minutes, or until the apples are nicely browned and glazed
and a cake tester comes out clean. Remove cake to a wire rack and cool it
in the pan.
5. To serve, hold the foil edges and gently lift the cake from the pan.
Transfer the cake to a serving tray and gently peel away the foil. Cut the
cake into 4" strips between the apple rows. Can substitute firm ripe
peaches, nectarine, or pears for the apples.

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Beef Stroganoff Casserole

Beef Stroganoff Casserole
Prep: 20 min - Bake: 22 min - Stand: 5 min

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick®
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

1. Heat oven to 400�F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

2. Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 345 (Calories from Fat 200); Fat 22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 19g

Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat

High Altitude (3500-6500 ft): Bake 22 to 26 minutes

This recipe displayed with permission from General Mills, Inc.

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Beef and Broccoli - TNT

Beef and Broccoli - TNT

A quick dinner idea! Beef and Broccoli is delicious over rice or oriental noodles.

Prep: 10 min - Cook: 15 min

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets (or 1 16-oz. bag frozen)
1 package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick® Cracked Black Pepper

1. In a large skillet, heat oil over medium-high heat. Add beef strips; sauté 3-4 minutes; add in broccoli.

2. Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Makes 4 (1 cup) servings

Optional: Add 1/4 teaspoon McCormick® Ground Ginger and 1 cup sliced fresh mushrooms.

Nutritional Info Per one serving: About 259 Calories, Fat 18g, Protein 18g, Carbohydrate 6g, Cholesterol 58mg, Sodium 404mg

This recipe created by McCormick, Inc.

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Slow Cooked Beef in Onion Sauce

Slow Cooked Beef in Onion Sauce

- 1 chuck roast, 2 - 3 lbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons dried oregano, crumbled
- 2 pounds onions, chopped or thinly sliced
- 4 cloves garlic, smashed
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup water

Trim any excess fat from meat. Mix salt, pepper, paprika and oregano. Rub this mixture into the meat. on all surfaces.
Put onions, garlic, tomato paste and about 1/2 cup of the liquid into crock pot and mix well. Add remaining liquid and stir. Nestle meat down into liquid, cover and cook on low setting 8 - 9 hours, or until meat is tender. Taste for seasoning. Serve with potatoes, rice or noodles.

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Crock Pot Chicken Enchilada Roll-ups

Crock Pot Chicken Enchilada Roll-ups

* 1-1/2 lbs. boneless chicken breasts
* 1/2 c. plus 2 tablespoons all-purpose flour
* 1/2 tsp salt
* 2 tbsp. butter
* 1 c. chicken broth
* 1 small onion, diced
* 1/4 c. canned jalapeno peppers, sliced
* 1/2 tsp. dried oregano leaves
* 2 tbsp. heavy cream or milk
* 6 flour tortillas (7 to 8 inches)
* 6 thin slices American cheese

Cut chicken into strips. Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side. Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeno peppers and oregano. Cook on low 8 hours or on high 4 hours. Mix 2 tablespoons flour and cream in small bowl, form a paste. Stir into chicken mixture; cook on high until thickened. Spoon chicken mixture onto center of flour tortillas. Top with cheese slice. Fold up tortillas and serve.

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Black Eyes Of Texas Casserole

Black Eyes Of Texas Casserole

* 2 pounds ground beef
* 1 large white onion chopped
* 1 rib celery chopped
* 15 ounce can jalapeno black-eyed peas
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can hot or mild enchilada sauce
* 1 teaspoon garlic powder
* 10-1/2 ounce bag tortilla chips
* 3 cups grated cheese

1. Brown and drain meat.
2. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic then stir to blend.
3. Grease 1 large casserole dish.
4. Build up layers beginning with the chips then the meat and then the cheese.
5. Repeat process and bake at 450 for 35 minutes.

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Fruit Cocktail Cake

Fruit Cocktail Cake

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
7 1/2-oz can fruit cocktail
1 egg

Preheat oven to 325 degrees F. Grease and flour an 8 x 8 pyrex baking dish. Combine dry ingredients in medium mixing bowl. Add fruit cocktail and egg. Beat thoroughly. Pour batter into baking dish and bake on midle rack of oven for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove to rack and cool to room temperature.

Butter Sauce

1 cup granulated sugar
1/2 cup butter or margarine
5 1/3-oz can evaporated milk

Combine all ingredients in heavy medium-sized saucepan. Bring to boil and cook gently for 10-15 minutes, or until slightly thickened. Pour into small pitcher and serve warm over squares of cake.

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Friday, January 23, 2009

Zucchini and Tomato Caviar

Zucchini and Tomato Caviar

2 lbs. tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell peppers
1/4 cup chopped onions
1/4 cup minced fresh parsley
2 cloves garlic, minced
1 tablespoon minced fresh basil
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons worcestershire
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
pita bread, cut into wedges, toasted

Bring a large pot of water to boil. Add tomatoes and blanch 20
seconds. Drain. Peel, seed and chop tomatoes.

Heat oil in a heavy large skillet over medium-high heat. Add
zucchini, bell pepper, onion, parsley, garlic, basil and oregano and
saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel.
Season to taste with salt and pepper. Refrigerate until well chilled,
at least 3 hours and up to 8 hours.

Drain off excess liquid. Add lemon juice and toss gently. Transfer
to bowl. Serve with toasted pita bread.

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Outback-Style Steaks

Outback-Style Steaks

4 top sirloin steaks or rib eyes
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric

Mix together the seasonings and rub all over the steaks until they
are all coated on all sides. Grill steaks or pan fry them over
medium-high heat. Press down with a spatula to sear the edges. Cook
until desired doneness.

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Peanut Butter Fudge

Peanut Butter Fudge

2 cups packed brown sugar
2 cups white sugar
4 tablespoons butter
1 cup milk
1 1/2 cups peanut butter
2 teaspoons vanilla extract
2 cups miniature marshmallows

Butter one 9x9 inch pan and set aside.
In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.

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Thursday, January 22, 2009

Decadent Low-Fat Brownies

Decadent Low-Fat Brownies

2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
Whites from 3 large eggs
1 teaspoon espresso powder
2 teaspoons vanilla extract
2 tablespoons sliced natural almonds

Heat oven to 350°F. Coat an 8" x 8" pan with cooking spray. Mix cocoa, flour and baking powder on a sheet of waxed paper.

In a medium-size bowl, whisk sugars, oil, egg, egg whites, espresso and vanilla until blended. Add cocoa mixture and mix well. Pour into pan; sprinkle with almonds.

Bake 20 to 22 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on a wire rack before cutting in squares.

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