Crust: Filling:
3 cups flour 4 eggs, slightly beaten
½ cup sugar 1 ½ cups Karo syrup
1 cup butter 1 ½ cups sugar
½ tsp salt 3 T. butter, melted
1 ½ tsp vanilla
2 ½ cups chopped pecans
Grease bottom and sides of 15x10x1 inch pan. Prepare crust: In large bowl with mixer at medium speed beat flour, sugar, butter and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake at 350 20 minutes. While crust is baking, prepare filling. In large bowl stir eggs, Karo syrup, sugar, butter and vanilla until blended; stir in pecans. Spread evenly over hot crust. Bake at 350 25 minutes or until set. Cool on wire rack. Makes 48 bars.
*Note: I use 9x13 pan and bake at 325 for longer than 25 minutes--watch to see when middle is almost set. Original recipe called for margarine, I used butter and it was yummy.
Sunday, November 29, 2009
Debbie's Bowtie Pasta Salad
The secret is in the dressing – I use Kraft Caesar Italian with Oregano dressing. You can find it at Stater Brothers. Then I add Parmesan Cheese (believe it or not, the canned stuff works best as it does not clump together). And I sprinkle on a little seasoned salt, parsley & cracked pepper (all optional, the salad is great with just the dressing and parmesan cheese).
I use a box of Barilla bow ties, cooked exactly 11 min – perfect al dente. Then just add whatever you like – I add artichoke hearts, sundried tomatoes, fresh grape tomatoes and a can of black olives.
I use a box of Barilla bow ties, cooked exactly 11 min – perfect al dente. Then just add whatever you like – I add artichoke hearts, sundried tomatoes, fresh grape tomatoes and a can of black olives.
Chicken Marsala
4 boneless, skinless chicken breasts
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
Black Bottom Cupcakes
CREAM-CHEESE MIXTURE:
8 ounces cream cheese
1 egg
6 ounces semisweet chocolate chips
1/2 teaspoon salt
1/3 cup sugar
CHOCOLATE MIXTURE:
1 & 1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or 1/4 cup butter, melted
1 tablespoon vinegar
1 teaspoon vanilla
Cupcake liners
Preheat oven to 350 degrees. Combine ingredients for cream-cheese mixture and set aside. For chocolate mixture, combine dry ingredients, then add liquid ingredients and mix well.
Line a muffin pan and fill each liner a third of the way with the chocolate mixture; top with one heaping teaspoon of the cream cheese mixture. Bake for 25 to 30 minutes. Makes about 18 cupcakes.
8 ounces cream cheese
1 egg
6 ounces semisweet chocolate chips
1/2 teaspoon salt
1/3 cup sugar
CHOCOLATE MIXTURE:
1 & 1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or 1/4 cup butter, melted
1 tablespoon vinegar
1 teaspoon vanilla
Cupcake liners
Preheat oven to 350 degrees. Combine ingredients for cream-cheese mixture and set aside. For chocolate mixture, combine dry ingredients, then add liquid ingredients and mix well.
Line a muffin pan and fill each liner a third of the way with the chocolate mixture; top with one heaping teaspoon of the cream cheese mixture. Bake for 25 to 30 minutes. Makes about 18 cupcakes.
Apple Topped Cheesecake
Crust:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.
Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.
Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans
Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.
Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.
Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans
Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Polynesian Rice
(serves 12)
1 can consommé soup
l can water
2 cups rice (not instant)
1 cup margarine
1 lg. onion diced
2 sticks chopped celery
Seasoning
Cut up margarine and put in baking dish. Add all ingredients and cover. Bake 350 for 1 hour. Stir and serve.
1 can consommé soup
l can water
2 cups rice (not instant)
1 cup margarine
1 lg. onion diced
2 sticks chopped celery
Seasoning
Cut up margarine and put in baking dish. Add all ingredients and cover. Bake 350 for 1 hour. Stir and serve.
Monday, November 9, 2009
Festive Tossed Salad
An especially lovely salad for the holidays. Always a crowd favorite!
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine lettuce (about 1 head lettuce)
1 cup (4 ounces) shredded (or finely chopped) Swiss Cheese
1 medium apple, cored and cubed (I like Gala apples for this salad)
1 medium pear, cored and cubed
1/4 cup dried cranberries
1 /2 to 1 cup chopped cashews (I like lots!)
In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews: toss to coat. Serve immediately.
Yield: 8-10 servings.
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine lettuce (about 1 head lettuce)
1 cup (4 ounces) shredded (or finely chopped) Swiss Cheese
1 medium apple, cored and cubed (I like Gala apples for this salad)
1 medium pear, cored and cubed
1/4 cup dried cranberries
1 /2 to 1 cup chopped cashews (I like lots!)
In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews: toss to coat. Serve immediately.
Yield: 8-10 servings.
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