Romance Junkies Book Club Members Recipes
Hello, I'm pretty new to the group. Okay, that's a lie. I'm a big ole lurker. Anyway, food is a good thing and it drew me out.
I made these yesterday and I had to beg my husband to hide them, after I polished off three of the darn things in about a minute.
Russian Tea Cakes, Ala Nancy (I always have to muck with a good thing)
1 Cup Butter (not margarine. Sorry)
1 tsp Vanilla Extract. You can use Almond if you want something different
6 Tablespoons Confectioners Sugar
2 tsp Orange Zest (optional, but I like them this way)
1 Cup finely chopped walnuts. I chop them by hand, but my friend uses her food processor so that her kids won't kvetch about the nuts.
1/3 cup Confectioners Sugar for dusting
Preheat Oven to 350 degrees F
In a medium bowl cream butter and vanilla until smooth. If you're using an electric mixer, don't forget to scrape down the sides.
Add the 6 Tablespoons Confectioners Sugar and mix until well combined.
Add the orange zest
Add the flour, a little at a time, until mixture is just blended. Over mixing now will cause you to have tough cookies. We all hate tough cookies.
Mix in the walnuts.
Now the original recipe calls for you to roll these puppies into balls and place them on a cookie sheet. Did you read the part about the butter? It makes your hands messy. I figured this one out, thank you, Food Network. I bought a tiny ice cream scoop at Target. I scoop the balls out and drop em down. No muss, no fuss. roll away if you will, but scooping makes my life easier. It's also fast.
Hint: Do not put these in the fridge before you bake them. Logic would say that you should, but it makes them hard as a rock and impossible to scoop. I did and I had to let them sit out for an hour before I could scoop them.
Place them on a cookie sheet, about an inch apart, and bake them for 12 minutes in your pre-heated oven.
Remove, place on a cooling rack and then roll them in powdered sugar. I roll them again before serving.
They freeze beautifully, so you can make them now and drag them out on a snowy evening with cocoa and impress people.
My husband thought I bought them in a store and then told me I worked really hard when he ate them. I put them together when I was talking on the phone to my friend. Of course I didn't tell him that.
Nancy
My favorite holiday dish is ambrosia fruit salad. Here is the recipe!! I could eat it till I got sick, lol
AMBROSIA FRUIT SALAD | |
1 (11 oz.) can mandarin oranges, drained
1 (13 oz.) can pineapple chunks, drained
1/2 c. Miniature marshmallows
1 c. Coconut
1/2 c. Whipped cream, whipped Put together in bowl, let set overnight. Put ambrosia fruit salad in mold. |
You don't really have to put it in a mold. Just a large bowl works fine!!!
When I had a shower for my daughter the punch I fixed was as follows:
2 Liter Ginger ale
2 liter orange soda
2 Liter sprite
1/2 gal orange sherbit
I am sorry I don't really remember how many that will serve.
If you want the taste a little different you can adjust the amounts of any of the ingredients.
Mary Ann
I'm not sure how much of a christmas recipe this is but my mom makes it every Christmas, holiday and any time she has company. Very yummy!
SURPRISE PLATTER
1 8oz cream cheese
1 tbsp each — Lemon Juice, Worchestershire sauce, Mayo, and onion flakes (or finely diced onion)
1/2 bottle seafood sauce
1 can small shrimp or crab meat (or 1 shrimp ring, cooked)
top with grated swiss or mozzarella cheese
1/2 green pepper cubed
1/2 tomato diced
mix first 5 ingredients and spread over plate. Press down in centre of plate to make a border (edge of plate). Spread seafood sauce, drain seafood and spread over sauce. grate cheese and add peppers and tomatoes. Serve with crackers
~Lis
Here is my favorite punch recipe.
(this makes a lot)
1 bottle of pop (lemon lime or some other clear type. You can also use fruit flavors if you want.)
1 can of orange juice
1 can of orange punch
5 mandarins peeled and separated
1/2 cup fresh or frozen berries.
1 can of fruit cocktail.
water
Combine everything. stir. add water until its right consistency. It should be thick but not too thick.
You can also add alcohol instead of water.
--
~Susan~
This receipe is sooo yummy as it's perfect for those long winter days for you guys (it's boiling down here!) and it's hot chocolate with three times the choccies :P
Crockpot Triple Hot Chocolate
2¼ hours 10 min prep. 6 servings
- Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on LOW for 2 hours.
- Add cream. Cover and cook on LOW for 10 minutes.
- Stir in bittersweet and white chocolates. Pour hot chocolate into 6 coffee cups. Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips.
On 12/6/06, Lis <leesielis@gmail.com> wrote:
I'm not sure how much of a christmas recipe this is but my mom makes it every Christmas, holiday and any time she has company. Very yummy!
SURPRISE PLATTER
1 8oz cream cheese
1 tbsp each — Lemon Juice, Worchestershire sauce, Mayo, and onion flakes (or finely diced onion)
1/2 bottle seafood sauce
1 can small shrimp or crab meat (or 1 shrimp ring, cooked)
top with grated swiss or mozzarella cheese
1/2 green pepper cubed
1/2 tomato diced
mix first 5 ingredients and spread over plate. Press down in centre of plate to make a border (edge of plate). Spread seafood sauce, drain seafood and spread over sauce. grate cheese and add peppers and tomatoes. Serve with crackers
~Lis
Thumbprint cookies
1 cup butter, softened
3/4 cup granulated sugar
2 teaspoons vanilla
1 teaspoon almond extract
2 1/2 cups flour (more if dough seems too thin)
finely chopped pecans, almonds, or other nuts, optional
jam, your favorite
Beat butter with an electric mixer at medium speed until creamy. Add sugar and the next 3 ingredients, blending well. Chill dough 2 to 4 hours. Roll dough into small balls, then roll in the chopped nuts, if using; place on lightly greased cookie sheets. Make an indention in the middle of each cookie and fill with jam. Bake at 300° for about 25 to 35 minutes, or until firm and lightly browned on the bottom. Makes about 6 dozen.
Carol
Cranberry Fudge
2 cups - Semi-Sweet Chocolate Chips
¼ cup - Light Corn Syrup
½ cup - Powdered Sugar
¼ cup - Evaporated Milk
1 tsp - Vanilla
1 - 6-Ounce Package of Sweetened Dried Cranberries
1/3 cup - Chopped Pecans
Line the bottom and sides of 8x8-inch pan with plastic wrap.
Set aside.
Combine chocolate chips and corn syrup in a medium saucepan.
Cook over low heat until melted and smooth.
Remove from heat.
Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy.
Add sweetened dried cranberries and nuts and mix well.
Pour into prepared pan.
Cover and chill until firm for about 8 hours.
Cut into 1 1/2 inch squares.
Store covered in refrigerator.
Serve at room temperature.
Makes about 25 pieces.
Carol
Cranberry Fudge
2 cups - Semi-Sweet Chocolate Chips
¼ cup - Light Corn Syrup
½ cup - Powdered Sugar
¼ cup - Evaporated Milk
1 tsp - Vanilla
1 - 6-Ounce Package of Sweetened Dried Cranberries
1/3 cup - Chopped Pecans
Line the bottom and sides of 8x8-inch pan with plastic wrap.
Set aside.
Combine chocolate chips and corn syrup in a medium saucepan.
Cook over low heat until melted and smooth.
Remove from heat.
Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy.
Add sweetened dried cranberries and nuts and mix well.
Pour into prepared pan.
Cover and chill until firm for about 8 hours.
Cut into 1 1/2 inch squares.
Store covered in refrigerator.
Serve at room temperature.
Makes about 25 pieces.
Carol
__._,_.___
Punch
1 quart (32 ounces) cranberry juice
1 (46 oz.) can unsweetened pineapple juice
2 cups orange juice
1/2 c. sugar
1 to 2 teaspoons almond extract
1 bottle ginger ale, chilled, about 32 ounces
Combine first 5 ingredients; chill. To serve, add ginger ale, stirring well. Makes about 16 1-cup servings.
Carol
__._,_.___Hi Everyone,
I Love punch. So I collect recipes. I have send two. I just have never had a chance to make it. Everybody in my family would rather have coke. I just wish that I would find a sugar punch but I can't.
Happy Hoildays Everyone!!!
Joan
Holiday Red Punch
INGREDIENTS
- 4 cups apple juice
- 1 (46 fluid ounce) can fruit punch
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 (6 ounce) can frozen pink lemonade concentrate, thawed
- 18 fluid ounces water
- 1 tablespoon red food coloring
DIRECTIONS
- In a large punch bowl combine apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and food coloring. Mix well.
INGREDIENTS
- 32 fluid ounces cranberry juice
- 32 fluid ounces lemonade
- 32 fluid ounces orange juice
- 32 fluid ounces pineapple juice
- 32 fluid ounces ginger ale
DIRECTIONS
- Chill all of the juices and ginger ale. Combine them in a large punch bowl when ready to serve.
Festive, colorful and delicious, but definitely not just for
Christmas! I like to make a double batch of this so I have some to eat
at home. ;)
=========
TEXAS CAVIAR
1 15 oz can black beans
1 15 oz can kidney beans
1 15 oz can cannellini beans
1 green pepper, chopped
1 red pepper, chopped
1 10 oz pkg frozen corn, thawed
1 red onion, chopped
1/2 c olive oil
1/2 c red wine vinegar
2 T fresh lime juice
1 T lemon juice
2 T sugar
1 T salt
1 clove garlic, crushed
1/4 c fresh cilantro, chopped (or 4 T dried)
1 1/2 t cumin
1 1/2 t black pepper
dash hot pepper sauce
1/2 t chili powder
Drain & rinse beans. Combine beans with peppers, corn and onion in
large bowl.
In small bowl, whisk together remaining ingredients. Season to taste
with the hot sauce & chili powder.
Pour dressing over beans & veggies, mixing well. Chill thoroughly &
serve cold. Serve with scoop tortilla chips. Serves 8.
========
~Linda Crooks
Here 's punch recipe!
Eggnog Punch
1 3/4 to 2 qt french vanilla ice cream
2 qt dairy eggnog or canned eggnog, chilled
1 liter cream soda, chilled
peppermint sticks or candy canes
ground cinnamon
Place ice cream in an extra large punch bowl.Add half ice cream and using potato masher, mash ice cream until is melted and well mixed, add remaining eggnog, mix well. Slowly pour in cream soda stirring to combine. Pour into glasses, add candy stick and sprinkle with cinnamon. Makes about 26- 6 oz servings.
Ivka
Crab or shrimp dip: 1 small can of either, 1 pkg. cream cheese, and cocktail sauce. optional - chopped onions or flakes, sour cream or milk to taste, red or green pepper - Mix all but the cocktail sauce which you put on top and serve with crackers - easy as can be and everyone seems to like it. – Jeanne
Strawberry Lemonade
2 (6 oz. cans) pink lemonade
1 (same) frozen o.j.
1 (10 oz.) frozen strawberries
1 (12 oz.) bottle ginger ale, chilled
3 cups water (or if desired, vodka can replace some of the water)
combine all
Jeanne
SEAFOOD CANAPES
1 cup sour cream
4 ounces cream cheese
1-4oz. tin shrimp
1 envelope 7 Vegetable 'Lipton' Recipe Mix
24 mini tart shells
Blend the sour cream and cream cheese and mix well. Add the shrimp and 7 Vegetable mix and blend.
Spoon the mixture into tart shells and bake at 375 degrees for 18-20 minutes. Enjoy!
RobynL
Hi there
I have a recipe for Devilled Eggs only we call them Caravan Eggs, it is simple and I think it goes close to your friend Kathy's recipe. I thought I would send it to you and let you see if it is.
CARAVAN EGGS
6 Hard cooked eggs
1/4 tsp. salt
3/4 tsp. prepared mustard (dry mustard)
2 Tbsp. mayonnaise
Dash of onion powder
Dash of pepper
2 - 3 Drops Worchester sauce
2 - 3 Drops tobascco sauce
Garnish with: Paprika, parsley, or chives
Method:
Cut hard cooked eggs in half , length wise.
Remove yolks carefully and mash with a fork, until they are broke up nicely. Add next six ingredients and mix until smooth and fluffy. Add more mayonnaise if necessary, as amount will depend on size of yolks.
Heap into the hollowed out egg whites. Do not pack or pat surface smooth. Sprinkle with paprika, parsley or chives.
Keep in cool place until ready to serve.
Yields 12 halves.
Cryna
Heres my oldest daughters favorite.
7 Layer Cookies
1 stick of margarine
2 cups graham cracker crumbs
1 12 ounce pkg chocolate chips
1 12 ounce pkg butterscotch chips
1 cup coconut
1 cup pecans broken up
1 can sweetened condensed milk
Preheat oven to 350 degrees place margarine on cookie sheet and let
melt
Take out add graham cracker crumbs press down to form crust.
Then add choc chips butterscotch chips the ncoconut and pecans.
Pour sweetened condensed milk over top
Bake 25 to 30 minutes
Allow to cool cut into bars
LizThis is one that goes very fast at parties.
HOT SPINACH AND ARTICHOKE DIP
INGREDIENTS
* 8 slices bacon
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can quartered marinated artichoke hearts, drained
* 1 (5 ounce) container garlic-herb flavored cheese spread
* 1 cup grated Parmesan cheese
* 1 (8 ounce) container sour cream
* 1/2 cup mayonnaise
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain and crumble into a medium bowl.
3. Mix spinach, artichoke hearts, garlic-herb flavored cheese
spread, Parmesan cheese, sour cream and mayonnaise into the bowl with
bacon.
4. Scoop mixture into a 7x11 inch baking dish. Bake in the
preheated oven 20 minutes, or until bubbly and lightly browned.
Littlelamb
Okay shout out your favorite xmas or winter holiday recipe ;-) And if
anyone has a good punch recipe shout that out ;-) I am having a bunch
of family here for xmas and I need some ideas ;-)
Punch Recipe
2 Paks of Green Kool-Aid
1 Can of Pineapple Juice
1-2 liter Ginger Ale
Make kool-aid as directed,pour into punch bowl add pineapple juice and
gingerale and serve.
You can also make an extra pack of kool-aid early pour into bundt pan
set into freezer to freeze and you have ice ring for punch bowl.
I usually double or triple this recipe because everyone likes it so
much.
Devair
Italian Pizzelles Cookies
3 eggs
2/3 cup sugar
2 tablespoons vanilla extract
1/2 teaspoon anise extract (optional)
1/2 cup imperial margarine
2 cups flour
2 teaspoons baking powder
In a large mixing bowl, beat the eggs and sugar.
Add cooled margarine, vanilla and anise.
Sift flour and baking powder together and.
add to egg mixture. Batter should be stiff enough to be dropped by a
spoon.
Preheat Pizzelles Iron and drop one teaspoon of batter on each grid.
Close Iron and bake 30-40 seconds. The time.
could vary depending on your preference of.
browning, or consistency of the batter. So,.
experiment with the first couple of batches.
Pizzelles store well in a covered coffee can.
A Pezzelles Iron can be purchased in most.
department store or on-line.
Margaret
My family does a real simple but good champagne sherbert, Cat
1 quart Sherbert (raspberry, orange, etc., or can mix)
2 bottles of Ginger Ale or Seven-Up
2 bottles of Champagne (we just buy a real cheap brand)
optional - float cherries or orange slices on top
Pour beverages in punch bowl, then add sherbert block, which will
float on top. Stir gently a bit to get some of flavor into punch,
eventually more will melt in unless they drink it all up fast, lol.
For Christmas we'd usually do raspberry for the festive look.
I have that Warren book, actually the trilogy in my TBR, heard they
were really good. Good luck winning this everyone.
Pam
Chocolate Coconut Balls
1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoons almond extract
1 (7-ounce) bag sweetened shredded coconut
1 (12-ounce) bag semisweet chocolate morsels, melted
In a bowl mix together the nuts, condensed milk, almond extract, and
coconut. Using your fingers, press the mixture into balls about 3/4-
inch round. Place onto sheet trays and let rest at room temperature
for 4 hours or in the refrigerator for 1 hour.
After the balls have set up dip into the chocolate to coat evenly and
lightly. Place onto a sheet pan to dry.
Amy
Peanut Butter Fudge
* 2 cups granulated sugar
* 2/3 cup milk
* 1 cup marshmallow creme
* 1 cup peanut butter, creamy or chunky
* 1 teaspoon vanilla
Boil sugar and milk in a medium saucepan, stirring occasionally, to
soft ball stage*, or about 236° on a candy thermometer. Remove from
heat and stir in remaining ingredients. Pour candy into a greased
8x8-inch pan and chill. Cut peanut butter fudge into squares when cool
and firm.
Lisa
3 ingredients. What could be easier?
1 lb powdered sugar
1 stick butter
1 c cocoa
cream together butter and sugar. Stir in cocoa.
Roll into small balls. If you can keep from eating them all right
away, these are even tastier the next day!
Variations:
Roll in coconut
Roll in decorator candies
Wrap around a well drained maraschino cherry or a nut
Orange fudge
1 1/2 lbs powdered sugar
1 stick butter
3 T frozen concentrated orange juice
Cream together butter and sugar. Add the OJ 1 T at a time. until it's
smooth enough to roll into balls.
Very rich and delicious. Unique!
Lisa
Apple Walnut Bread Pudding
Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 30 min
Makes: 12 servings, 2/3 cup each
1 loaf (16 oz.) French bread, cut into 1-inch cubes (about 4 cups)
3 medium apples, chopped
1 cup chopped PLANTERS Walnuts
1 qt. (4 cups) milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve
Pudding & Pie Filling
2 tsp. ground cinnamon, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Toss bread cubes with apples and walnuts; place
in lightly greased 13x9-inch baking pan.
POUR milk into large bowl. Add dry pudding mixes and 1 tsp. of the
cinnamon. Beat with wire whisk 2 minutes. Pour over bread mixture;
sprinkle with remaining 1 tsp. cinnamon.
BAKE 50 minutes to 1 hour or until hot and bubbly. Let stand 10
minutes before serving. Top with whipped topping just before serving.
KITCHENS TIPS
Great Substitute
Substitute raisins, dried cranberries or dried cherries for the walnuts.
Lisa
BUCKEYES
1/2 cup Skippy ® Creamy or Super Chunk ® Peanut Butter
3/4 cup Shedd's Spread Country Crock ® Spread
2 cups confectioners sugar
1 package (6 oz.) semi-sweet chocolate chips (about 1 cup)
1. Line baking sheet with waxed paper or parchment paper; set aside.
2. In medium bowl, combine Skippy® Creamy Peanut Butter and 1/2 cup
Spread until blended. Gradually stir in sugar.
3. On cutting board or flat surface, knead peanut butter mixture until
smooth. Shape mixture into 54 (3/4-inch) balls. Arrange balls on
prepared baking sheet. Refrigerate 30 minutes.
4. Meanwhile, in 1-quart saucepan, melt chocolate and 1/4 cup Spread
over low heat, stirring occasionally.
5. Using 2 forks, dip balls into chocolate, covering 2/3 of ball and
leaving one side exposed to resemble buckeyes. Return to baking sheet.
6. Refrigerate 1 hour or until firm. Store in tightly covered
container in refrigerator.
Makes:
about 54 buckeyes
Preparation Time:
45 Minute(s)
Cook Time:
5 Minute(s)
Chill Time:
1 Hour(s)
Lisa
*******************************
Mix together: Butter Rum drink.
1 lb. brown sugar
¼ lb of butter (or margarine)
A pinch of salt
½ tsp. each of the following: nutmeg, cinnamon, and ground cloves
When ready to serve:
Drop one heaping tsp. of mix into a mug of hot water; add 1 ½ oz of
rum. You'll feel warm all the way down to your toes on a cold winter's
night. Delicious!
Lisa
Cheesecake Cookie Cups
Estimated Times:
Preparation - 15 min | Cooking - 25 min | Cooling Time - 1 hrs
refrigerating | Yields - 12
These individually-sized dessert cups are handy for entertaining.
Ingredients:
* 12 pieces NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie
Bar Dough
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup CARNATION Sweetened Condensed Milk
* 1 large egg
* 1 teaspoon vanilla extract
* 1 can (21 ounces) cherry pie filling
Directions:
PREHEAT oven to 325° F. Paper-line 12 muffin cups.
PLACE 1 piece of cookie dough in each prepared muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, egg and vanilla extract
in medium bowl until smooth. Pour about 3 tablespoons cream cheese
mixture over each cookie in cup.
BAKE for an additional 15 to 18 minutes or until set. Cool completely
in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.
Lisa
Dessert: White Chocolate Macadamia Cookies
1 and 1/2 to 2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped
In large bowl combine flour, egg, vanilla, sugars and butter; mix well
with an electric mixer. Melt chocolate in a glass bowl in the
microwave or double boiler according to package directions, be careful
not to scorch. Add melted chocolate and nuts to mixture. Drop
tablespoons full onto greased baking sheet and bake for 15 - 20
minutes at 325 degrees.
The Skinny: Bwwaahahaha...your kidding, right? You can use your
favorite egg and sugar substitute.
Lisa
Slow Cooker Hot Fudge Sundae Cake
It's magic! A rich hot fudge sauce forms while the cake bakes. Yum!
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder
and salt in medium bowl. Stir in milk, oil and vanilla until smooth.
Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot
water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes
or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes
to cool slightly before serving. Spoon warm cake into dessert dishes.
Spoon sauce over top.
Note: This recipe was tested in slow cookers with heating elements in
the side and bottom of the cooker, not in cookers that stand only on a
heated base. For slow cookers with just a heated base, follow the
manufacturer's directions for layering ingredients and choosing a
temperature.
Prep: 15 min
Start To Finish: 3 hr 25 min
Makes 6 servings
Lisa
*Pumpkin Pie Pudding
Serves: 5 person(s)
Preparation Time: 5 mins
Cooking Time: 0 mins
A light, delicious pudding that tastes just like pumpkin pie.
Ingredients:
1 3/4 cup cold skim milk
1/2 cup canned pumpkin
1 package sugar-free vanilla instant pudding
1/2 tsp pumpkin pie spice
Directions:
Stir milk and instant pudding together until smooth. Stir in pumpkin and
pumpkin pie spice until smooth. Serve, or chill and then serve.
Variations:
This pudding can be served with Graham crackers, if desired. Nutritional
information does not include serving suggestion
Lisa
Pumpkin Spice Ghost Cake
Estimated Times:
Preparation - 25 min | Cooking - 35 min | Cooling Time - 30 min
cooling | Yields - 12
Ingredients:
* 1 pkg. (18 oz.) spice or carrot cake mix
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 3 large eggs
* 1/3 cup water
* 3 tablespoons vegetable oil
* 1 teaspoon pumpkin pie spice
* 2 pkgs. (3 oz. each) cream cheeese, softened
* 2 tablespoons margarine or butter, softened
* 1 1/2 teaspoons vanilla extract
* 4 cups powdered sugar
* *Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered
Raisins and Halloween candy corn (optional)
Directions:
FOR CAKE:
PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie
spice in large mixer bowl until moistened. Beat for 2 minutes or until
thoroughly mixed. Pour batter into prepared pans.
BAKE for 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool in pans on wire racks for 10 minutes; remove to
wire racks to cool completely. Frost with Cream Cheese Frosting.
FOR CREAM CHEESE FROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl
until light and fluffy. Gradually beat in sugar. Spread between layers
and on top and side of cake.
TO GARNISH:
FORM licorice strings into ghost shapes; press into side of frosted
cake. Use Raisinets for eyes. Arrange candy corn between ghosts on
side and around top edge of frosted cake.
Lisa
Hawaiian Cake
INGREDIENTS:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups vegetables oil
3 large eggs, lightly beaten
8 ounces crushed pineapple, including juice
2 cups mashed bananas (approximately 5 bananas)
3-1/2 ounces flaked coconut
1-1/2 teaspoons vanilla extract
INGREDIENTS for Cream Cheese Glaze:
1-1/4 cups powdered sugar
3 ounces cream cheese, softened
1 Tablespoon light corn syrup
1/2 teaspoon vanilla extract
Walnut halves or chopped nuts for garnish
TO PREPARE:
1. Preheat oven to 350 degrees. Butter and flour a
10-inch tube pan with removable bottom.
2. In a large bowl, sift together flour, baking soda,
salt and cinnamon. Add sugar and combine well.
3. In a mixing bowl, combine vegetable oil and eggs. Add
to dry ingredients and stir until just combined. Add
pineapple and bananas to mixture. Stir in coconut and
vanilla. Pour into prepared pan.
4. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or
until cake tester comes out clean. Cool cake on a wire
rack for 15 minutes. Remove sides of pan and cool cake
completely on tube. Run knife around bottom of pan and
tube; invert cake onto plate. Top with Cream Cheese
Glaze when cool.
5. Prepare Cream Cheese Glaze: At low speed, beat together
all ingredients until smooth.
6. Spread glaze on top of cooled cake, letting excess drip
down sides. Decorate top with walnut halves or chopped
nuts.
NOTE: A deliciously moist cake for a crowd.
SERVES: 10
Lisa
No-Bake Chocolate Peanut Butter CookiesNo-Bake Chocolate Peanut
Butter Cookies
2 cups white sugar
1/2 cup milk
1/4 cup butter
2 Tbsp. unsweetened cocoa powder
3 cups quick cooking oats
1/2 cup peanut butter
1 tsp. vanilla extract
Instructions:
In a saucepan, combine the sugar, milk, butter and cocoa.
Bring to a boil, stirring often.
Allow to boil for 1 minute.
Remove from the heat and add in the remaining ingredients.
Stir and mix it well.
Drop by teaspoons onto wax paper.
Allow the cookies to stand for 30 minutes before serving.
Lisa
*Dessert: Orange Rum Cake*
1 cup butter, softened
1 and 1/2 cups sugar
2 and 1/2 cups all-purpose flour
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 Tbsp. orange zest, grated
1/3 cup orange juice
1/4 cup rum
Cream together butter and sugar. Add remaining ingredients and mix well.
Grease and flour a tube pan. Pour batter into pan and bake at 350
degrees for 45 - 50 minutes. If you don't want to use rum you may
increase orange juice to 1/2 cup and use 1 tsp. of rum extract.
The Skinny: Use your favorite sugar and egg substitutes.
Lisa
pistachio cake
1 white or yellow cake mix (or your favorite recipe)
2 boxes pistachio instant pudding mix (the small 3.4-oz boxes)
1/2 cup canola oil
1/2 cup warm water
1/2 cup milk
5 eggs
1/2 cup poppy seeds (optional)
Blend all ingredients in a large bowl. Beat on Medium High for 2
minutes. Pour into a greased and floured Bundt or tube pan and bake
for 45 to 50 minutes at 350 degrees.
Lisa
Here for breakfast!!!
Chocolate Peppermint Pancakes
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup cocoa powder
1 tablespoon ground Millstone Holiday Peppermint coffee
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted and slightly cooled
1/2 cup crushed peppermint hard candies, plus extra for garnish
Chocolate syrup for topping
Instructions
Sift together flour, sugar, cocoa powder, coffee, baking powder and
salt in a large mixing bowl. In another bowl, whisk together milk, egg
and butter. Pour over dry ingredients and stir just to combine. Stir
in peppermint candies.
Lightly oil a griddle or skillet and preheat over medium heat. Preheat
oven to 200 degrees. Using a measuring cup, spoon about 1/4 cup batter
onto the griddle for each pancake and gently spread the batter. When
edges look dry and bubbles form in the center, gently flip and griddle
for another half minute or so until brown. Serve immediately or keep
warm in the oven. Top with chocolate syrup and more crushed peppermint
candies.
Makes about 12- 15
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen
cooking school
Appetizer: Sugar-Coated Pecans
2/3 cup sugar
2 Tbsp. cinnamon
1/4 tsp. salt
1 egg white
3 and 1/2 cups pecans
Combine sugar, cinnamon, and salt and set aside. Beat egg white until
foamy and add nuts to coat with egg. Stir in sugar/cinnamon mixture
and coat. Spread on a baking pan and bake at 300 for about 30 minutes.
The Skinny: Use your favorite sugar and egg substitute.
Lisa
Throw back some Longhorn Iced Tea
Longhorn Iced Tea
3/4 ounce reposado tequila
3/4 ounce light rum
3/4 ounce vodka
3/4 ounce triple sec
2 ounces fresh orange juice
1 ounce fresh lime juice
1 ounce simple syrup
1 1/2 teaspoons grenadine
1 lime wheel
Fill a pint glass with ice. Add the tequila, rum, vodka and triple sec
to the pint glass and stir well. Add the fresh orange juice, fresh
lime juice and simple syrup and stir again. Top the cocktail with the
grenadine and garnish with the lime wheel.
Lisa
THIS IS GOOD FOR ANYTIME REALLY BUT I USUALLY FIX IT CHRISTMAS
EVE FOR THE FAMILY: MANDARIN SALAD
1 PKG. ORANGE JELLO-1 SMALL CONTAINER COOL WHIP-1 SMALL CONTAINER OF
COTTAGE CHEESE-1 SMALL CAN OF MANDARIN SLICES (CUT UP) AND SAVE
JUICE.
TAKE JUICE FROM MANDARIN SLICES AND HEAT, DISSOLVE JELLO INTO
THIS JUICE. POUR OVER COTTAGE CHEESE. FOLD IN YOUR COOL WHIP,ADD
YOUR CUT UP MANDARIN SLICES. PUT IN A MOLD PAN AND REFRIGERATE.
VERY SIMPLE, VERY GOOD. AND PEOPLE WHO DO NOT LIKE COTTAGE
CHEESE (WHICH I AM ONE, I CANNOT PUT IT IN MY MOUTH) WILL NEVER KNOW
IT IS COTTAGE CHEESE, (I LOVE IT)
judy
Punch recipe all the way from South Africa for a refreshing bubbly to
be enjoyed over the festive period - Merry Christmas to all
1 packet glazed cherries
2 litres lemonade
1 litre ginger ale
1 litre red grape or berry or cranberry juice
2 small bottles (750ml) of JC Le Roux pink Champaign
Dressing: 1 - 2 cups fresh raspberries or cranberries or blackberries
Cheers,
Rita
This is a simple dessert that requires almost no work.
First, melt chocolate (any kind) in the microwave.
Take it out in 30 second intervals and it must be on 50% power.
When almost done, stirr until creamy.
Prepare strawberries and dip them into the chocolate.
Use knife to flatten the chocolate.
Store in freezer until ready to serve.
This dish recipe can be used for bananas, oranges, or cherries,.
Joyce
Sunset Punch
1 quart cranberry juice cocktail
1 quart pink lemonade
1 quart orange juice
1 quart pineapple juice
1 quart ginger ale, chilled
1 quart raspberry sherbet or sorbet
Combine first 4 ingredients in a large bowl; chill. Stir in ginger ale; scoop sherbet into punch. Serve immediately.
Yield: 1 1/2 gallons
Cranberry-Wine Punch
1 (10-ounce) package frozen strawberries, thawed
1/2 cup sugar
1/2 cup brandy
1 (48-ounce) bottle cranberry juice cocktail, chilled
1 (750-milliliter) bottle sparkling white wine, chilled
1 (28-ounce) bottle club soda, chilled
Mash strawberries with a potato masher or fork in a large bowl; stir in sugar, brandy, and cranberry juice. Cover and freeze 8 hours.
Transfer to a punch bowl; add wine and club soda.
Tammy
This is as close as I could get to the recipe we use in our family for special events.
Teresa R
Fruit Punch
3 cups cranberry juice cocktail
2 cups pineapple juice
2 cups orange juice
1 (1-liter) bottle ginger ale, chilled
3/4 to 1 cup light rum
Garnish: 1 star fruit, cut into 1/4-inch slices
Combine first 3 ingredients in a large bowl, and chill up to 8 hours, if desired. Stir ginger ale and rum into juice mixture just before serving. Serve over ice; garnish, if desired.
Prep: 5 min.
Ok,
Here's some what we call Ponche de Creme which is a
traditional Christmas drink from my home in Trinidad
in the Caribbean.
3 tins low fat Milk
1.5 tins condensed milk or to taste
6 Eggs
1/2tsp nutmeg
1/2 cup of Rum (or more)
peel of lime
1.Beat eggs and lime peel until light and fluffy
2.Add evaporated milk
3.Sweeten to taste with condensed milk
4.Add grated nutmeg, and rumm according to one's
taste.
5.Remove lime peel and serve with crushed ice.
Faymas
