7 pounds crown pork roast
2 cups chopped cranberries
1/2 cup white sugar
1/2 cup butter
2 onions chopped
2 cups chopped celery
2 tsp salt
1/4 tsp pepper
8 cups white bread cubes
2 apples peeled cored and chopped
1/2 cup apple juice
1 egg
1 tsp poultry seasoning
Directions: Preheat oven to 375 deg
Season pork roast with salt and pepper to taste then place on rack in an open roasting pan, rib ends down.
Mean while in a medium bowl combine cranberries and sugar and mix well: Set aside. melt butter in large skillet over med heat. Add onions and celery and saute until tender. (about 10 minutes). Add cranberry mixture, 2 tsp salt 1/4 tsp pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well
After the two hours remove roast from oven Turn rib ends up and fill cavity with cranberry/ apple stuffing.
Return stuffed roast to oven and continue roasting at 375 deg for about 1 1/2 hours.
To serve: place roast on warm platter and let stand for 15 minutes for easier carving.
Friday, September 18, 2009
Southwestern Chimichangas~ Allison Bevans
2 chicken breast shredded (or canned chicken)
1 can black beans
1 can corn (or frozen)
2 cups shredded cheese (cheddar, pepper jack or Monterrey)
1 cup fresh spinach chopped (or frozen)
1 green or red bell pepper chopped
1/4 cup chopped cilantro
4 TBSP chili powder
2 TBSP cumin
1 TBSP lime juice
1 tsp salt
Tortillas
For faster prep time put everything but the chicken beans corn and cheese in the food processor. Add chicken, beans, corn, and cheers. Mix well and roll into flour tortillas. Shallow fry them till brown on both sides (use a toothpick to hold them together if needed) You can also broil them in the oven till crisp.
Dipping sauce:
Avocado- Ranch Sauce
1 avocado
1 cup ranch
2 tsp lime juice
1 can black beans
1 can corn (or frozen)
2 cups shredded cheese (cheddar, pepper jack or Monterrey)
1 cup fresh spinach chopped (or frozen)
1 green or red bell pepper chopped
1/4 cup chopped cilantro
4 TBSP chili powder
2 TBSP cumin
1 TBSP lime juice
1 tsp salt
Tortillas
For faster prep time put everything but the chicken beans corn and cheese in the food processor. Add chicken, beans, corn, and cheers. Mix well and roll into flour tortillas. Shallow fry them till brown on both sides (use a toothpick to hold them together if needed) You can also broil them in the oven till crisp.
Dipping sauce:
Avocado- Ranch Sauce
1 avocado
1 cup ranch
2 tsp lime juice
Chocolate Caramel Candy (snickers in a pan!) ~ All recipe's.com
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla
1 1/2 cup chopped salted peanuts
1)14 oz package caramels
1/4 cup heavy whipping cream
1 cup milk Chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13x9 pan
To make base combine: 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly over low heat until melted and smooth. Spread into the bottom of the prepared pan and refrigerate until set.
To make filling: In a heavy sauce pan melt the butter over med- high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To make caramel layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until set.
To make the Frosting layer: In another sauce pan combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour cut into 1 inch squares, store in refrigerator
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla
1 1/2 cup chopped salted peanuts
1)14 oz package caramels
1/4 cup heavy whipping cream
1 cup milk Chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13x9 pan
To make base combine: 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly over low heat until melted and smooth. Spread into the bottom of the prepared pan and refrigerate until set.
To make filling: In a heavy sauce pan melt the butter over med- high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To make caramel layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until set.
To make the Frosting layer: In another sauce pan combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour cut into 1 inch squares, store in refrigerator
Chicken Parmesana~ Denise Gatherum
Italian Bread crumbs
Parmesan cheese powder
garlic powder
seasoning salt
Dip chicken in coating and brown in pan on both sides in butter. Once browned place in oven and cook until chicken is done. Add spaghetti sauce and cook until hot. serve over noodles.
Parmesan cheese powder
garlic powder
seasoning salt
Dip chicken in coating and brown in pan on both sides in butter. Once browned place in oven and cook until chicken is done. Add spaghetti sauce and cook until hot. serve over noodles.
Wednesday, September 16, 2009
Lush Pie~ Aunt Sheila
Make one Grahm Cracker crust to fit in a 13x9 pan
Mix one large chocolate pudding, follow the directions for pie. Let sit while you mix 1) 8 oz cream cheese, 1 cup powdered sugar together add about 2 cups cool whip.
Spread over the crust, then put chocolate pudding over cream cheese and then top with cool whip.
Mix one large chocolate pudding, follow the directions for pie. Let sit while you mix 1) 8 oz cream cheese, 1 cup powdered sugar together add about 2 cups cool whip.
Spread over the crust, then put chocolate pudding over cream cheese and then top with cool whip.
Authentic French Meringues~ Denise Gatherum/internet
4 egg whites
2 1/4 cups powdered sugar
preheat oven to 200 deg
Butter and flour a baking sheet
In a glass or metal bowl, whip egg whites until foamy using and electric mixer. Sprinkle in sugar a little at at time, while continuing to whip at a med speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pip the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
2 1/4 cups powdered sugar
preheat oven to 200 deg
Butter and flour a baking sheet
In a glass or metal bowl, whip egg whites until foamy using and electric mixer. Sprinkle in sugar a little at at time, while continuing to whip at a med speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pip the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Peanut Butter Brownie Cookies~ Jif online/ Denise Gatherum
1 (19.5 oz) Package fudge brownie mix
1/4 cup butter or margarine melted
4 oz cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Creamy Peanut Butter
1/2 can Chocolate fudge frosting
Heat oven to 350 deg. Beat Brownie mix, melted butter, cream cheese and egg in med bowl till well blended (should be sticky)
Drop dough by rounded spoon full onto cookie sheets.
Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoons full peanut butter mixture into same number balls as cookies. Lightly press 1 pall into center of each ball of dough.
Bake 10-14 minutes or until edges are set. Coll on cookie sheets at least 30 minutes
Spread thin layer of frosting over peanut butter portion of each cooled cookie.
1/4 cup butter or margarine melted
4 oz cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Creamy Peanut Butter
1/2 can Chocolate fudge frosting
Heat oven to 350 deg. Beat Brownie mix, melted butter, cream cheese and egg in med bowl till well blended (should be sticky)
Drop dough by rounded spoon full onto cookie sheets.
Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoons full peanut butter mixture into same number balls as cookies. Lightly press 1 pall into center of each ball of dough.
Bake 10-14 minutes or until edges are set. Coll on cookie sheets at least 30 minutes
Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Home Made Playdough~ Internet
3 cups flour
1 1/2 cup salt
3 TBSP Oil
1 Cup Water
food coloring
Mix all ingredients in a big bowl.
1 1/2 cup salt
3 TBSP Oil
1 Cup Water
food coloring
Mix all ingredients in a big bowl.
Creamy Chicken Enchilladas~ Mom
Beat together
8 oz cream cheese
2 TBSP water
2 tsp ground cumin
add:
8 cups cooked chicken
1 chopped onion
salt and pepper
Fill:
flour tortillas and place in greased 13x9 pan.
Combine and pour over the enchiladas:
2 cans of cream of chicken soup
16 oz sour cream
2) 4 oz can chopped green chillies
Bake 30-40 minutes
Sprinkle with Shredded Cheddar Cheese and bake 5 more minutes.
8 oz cream cheese
2 TBSP water
2 tsp ground cumin
add:
8 cups cooked chicken
1 chopped onion
salt and pepper
Fill:
flour tortillas and place in greased 13x9 pan.
Combine and pour over the enchiladas:
2 cans of cream of chicken soup
16 oz sour cream
2) 4 oz can chopped green chillies
Bake 30-40 minutes
Sprinkle with Shredded Cheddar Cheese and bake 5 more minutes.
German Chocolate Cake Frosting~ Michelle Quinn
1 cup evaporated milk
1 cup sugar
3 egg yoks
1/2 cup butter 1 tsp vanilla
Cook over med heat till thick
add 1 1/2 cup coconut
1 cup pecans
Spread over cooked German chocolate cake and eat the whole thing!
1 cup sugar
3 egg yoks
1/2 cup butter 1 tsp vanilla
Cook over med heat till thick
add 1 1/2 cup coconut
1 cup pecans
Spread over cooked German chocolate cake and eat the whole thing!
Saturday, September 12, 2009
Jalapeno Jelly~ Tiffani Stanger
1 Lb of Jalapeno Peppers finely chopped or pureed (NO SEEDS!)
2 cups vinegar
1 cup water
1 package of Sure Jell Pectin
(1 drop green food coloring)
4 cups sugar
Follow directions in pectin for making Hot pepper Jelly
YUMMY!!!!
2 cups vinegar
1 cup water
1 package of Sure Jell Pectin
(1 drop green food coloring)
4 cups sugar
Follow directions in pectin for making Hot pepper Jelly
YUMMY!!!!
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