Heather Wenstrand
"Throw 1 jar of mustard, 1 jar of grape jelly together, heat with wennies...:) easy!"
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Wednesday, January 11, 2012
Thursday, September 8, 2011
Best Nuts
Best Nuts
Tiffany Brien Sis-n-law
2 c. pecans
1 egg white
1/4 c. brown sugar
1-2 t cinnamon -just kind of wing it so the cinnamon measurement is just a best guess:
Dash of nutmeg
Dash of salt
In a small bowl, whisk the egg white until loose and somewhat frothy. Add pecans and stir to coat.
Add brown sugar, cinnamon, nutmeg and salt to pecans, stir to coat.
Spray a medium-size pyrex with nonstick spray. Dump pecans into pan. Microwave for 2 minutes, then stir, making sure to scrape/move all pecans (otherwise they can burn in the next rounds of nuking). Return to microwave for one minute, then stir again. Continue this for approximately 5 minutes total cooking time, adding smaller increments of time as needed to ensure pecans are no longer shiny.
Turn out pecans on a sheet of wax paper, allow to cool completely before storing.
Tiffany Brien Sis-n-law
2 c. pecans
1 egg white
1/4 c. brown sugar
1-2 t cinnamon -just kind of wing it so the cinnamon measurement is just a best guess:
Dash of nutmeg
Dash of salt
In a small bowl, whisk the egg white until loose and somewhat frothy. Add pecans and stir to coat.
Add brown sugar, cinnamon, nutmeg and salt to pecans, stir to coat.
Spray a medium-size pyrex with nonstick spray. Dump pecans into pan. Microwave for 2 minutes, then stir, making sure to scrape/move all pecans (otherwise they can burn in the next rounds of nuking). Return to microwave for one minute, then stir again. Continue this for approximately 5 minutes total cooking time, adding smaller increments of time as needed to ensure pecans are no longer shiny.
Turn out pecans on a sheet of wax paper, allow to cool completely before storing.
Wednesday, December 22, 2010
Papaya Chutney
Papaya Chutney
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Spicy Popcorn
Spicy Popcorn
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Sweet and Savory Nuts
Sweet and Savory Nuts
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Honey-Gingerbread Cookies
Honey-Gingerbread Cookies
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Wednesday, February 10, 2010
Nachos Supremo
Nachos Supremo
Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.
Close
Ingredients
Serves 8 to 10
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and freshly ground pepper
* 1 1/2 (16-ounce) bags tortilla chips
* 3 cups shredded cheddar cheese
* 3 cups shredded Monterey Jack cheese
* Black Bean and Cherry Tomato Salsa, for serving
* Charred Tomatillo Salsa, for serving
* Nacho Cheese Sauce, for serving
* Guacamole, for serving
* Sour cream, for serving
* Sliced jalapenos, for serving
* Julienned radishes, for serving
* Chopped fresh cilantro, for serving
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.
Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.
Close
Ingredients
Serves 8 to 10
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and freshly ground pepper
* 1 1/2 (16-ounce) bags tortilla chips
* 3 cups shredded cheddar cheese
* 3 cups shredded Monterey Jack cheese
* Black Bean and Cherry Tomato Salsa, for serving
* Charred Tomatillo Salsa, for serving
* Nacho Cheese Sauce, for serving
* Guacamole, for serving
* Sour cream, for serving
* Sliced jalapenos, for serving
* Julienned radishes, for serving
* Chopped fresh cilantro, for serving
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.
Thursday, June 4, 2009
Red Lobster's Cheddar Bay Biscuits
Red Lobster's Cheddar Bay Biscuits
(From Tammy McArthur)
Ingredients
2 1/2 cups Bisquick
4 Tbsp. cold butter
1 heaping cup grated Cheddar Cheese
3/4 cup cold whole milk
1/4 tsp garlic powder
Brush on Top
2 Tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp. dried parsley
1. Preheat oven to 400
2. Combine Bisquick with cold butter in a medium bowl using a pastry
cutter or a large fork. Don't overmix. There should be pea size chunks
of butter.
3. Add chees, milk, and garlic. Don't overmix.
4. Drop 1/4 cup size portions on baking sheet using ice-cream scoop.
5. Bake for 15-17 minutes or until tops turn light brown.
6. After removing from oven, brush garlic butter on the top. Use all
the butter.
Thursday, April 2, 2009
Alfredo Potato Finger Fries
Alfredo Potato Finger Fries
Rachael Ray
* 2 pounds fingerling potatoes, halved
* 1/2 stick butter
* 1 clove garlic, crushed
* Salt and ground black pepper
* 1/4 cup Parmigiano Reggiano, grated
Yields: 4 servings
Preparation
Preheat oven to 425˚F.
In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, Cook until just tender, about 8 minutes, then drain.
Step
While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes. Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down. Roast until deeply golden brown, about 20 minutes.
Remove from the oven and flip them over with a spatula. Season with some salt and sprinkle with Parmigiano and lots of black pepper. Return the potatoes to the oven for 5 more minutes until the cheese is melted. Serve alongside Marsala Mushroom Burgers.
Rachael Ray
* 2 pounds fingerling potatoes, halved
* 1/2 stick butter
* 1 clove garlic, crushed
* Salt and ground black pepper
* 1/4 cup Parmigiano Reggiano, grated
Yields: 4 servings
Preparation
Preheat oven to 425˚F.
In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, Cook until just tender, about 8 minutes, then drain.
Step
While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes. Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down. Roast until deeply golden brown, about 20 minutes.
Remove from the oven and flip them over with a spatula. Season with some salt and sprinkle with Parmigiano and lots of black pepper. Return the potatoes to the oven for 5 more minutes until the cheese is melted. Serve alongside Marsala Mushroom Burgers.
Friday, March 27, 2009
Easy Turkey-Tortilla Roll-Ups
Easy Turkey-Tortilla Roll-Ups
Kraft Foods
Prep Time:
5 min
Total Time:
5 min
Makes:
12 servings
What You Need!
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
3 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices.
Kraft Foods
Prep Time:
5 min
Total Time:
5 min
Makes:
12 servings
What You Need!
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
3 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices.
Saturday, March 7, 2009
Spinach-Artichoke Dip
Spinach-Artichoke Dip
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Loaded Sweet-Potato Skins
Loaded Sweet-Potato Skins
Martha Stewart
Prep: 20 minutes Total: 1 hour 20 minutes plus cooling
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Ingredients
* 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/4 cup low-fat buttermilk
* 1/4 teaspoon sweet paprika, plus more for garnish
* 4 slices bacon
* 1/4 cup reduced-fat sour cream
* 1 scallion, sliced, for garnish
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Martha Stewart
Prep: 20 minutes Total: 1 hour 20 minutes plus cooling
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Ingredients
* 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/4 cup low-fat buttermilk
* 1/4 teaspoon sweet paprika, plus more for garnish
* 4 slices bacon
* 1/4 cup reduced-fat sour cream
* 1 scallion, sliced, for garnish
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Thursday, February 12, 2009
Caramel Popcorn
Caramel Popcorn
Sandra Lee
Makes about 10 cups
Nonstick vegetable cooking spray, PAM®
3 bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own®
1 stick butter, Land O'Lakes®
1 cup (packed) golden brown sugar, C&H®
2/3 cup light corn syrup, Karo®
1 teaspoon baking soda, Arm & Hammer®
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
* Preheat oven to 300 degrees.
* Spray 2 large cookie sheets with nonstick spray.
* Microwave popcorn according to package instructions.
* Place popcorn in a very large bowl or roasting pan. Set aside.
* In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
* Bring to a boil and cook 4 minutes without stirring.
* Remove from heat and add baking soda to caramel sauce (mixture will foam).
* Drizzle caramel sauce evenly over popcorn.
* Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
* Spread caramel corn in an even layer onto each prepared cookie sheet.
* Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
* Using a metal spatula, loosen caramel corn from cookie sheets.
* Cool caramel corn completely.
Sandra Lee
Makes about 10 cups
Nonstick vegetable cooking spray, PAM®
3 bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own®
1 stick butter, Land O'Lakes®
1 cup (packed) golden brown sugar, C&H®
2/3 cup light corn syrup, Karo®
1 teaspoon baking soda, Arm & Hammer®
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
* Preheat oven to 300 degrees.
* Spray 2 large cookie sheets with nonstick spray.
* Microwave popcorn according to package instructions.
* Place popcorn in a very large bowl or roasting pan. Set aside.
* In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
* Bring to a boil and cook 4 minutes without stirring.
* Remove from heat and add baking soda to caramel sauce (mixture will foam).
* Drizzle caramel sauce evenly over popcorn.
* Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
* Spread caramel corn in an even layer onto each prepared cookie sheet.
* Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
* Using a metal spatula, loosen caramel corn from cookie sheets.
* Cool caramel corn completely.
Wednesday, February 11, 2009
Classic Swiss Three-Cheese Fondue
Classic Swiss Three-Cheese Fondue
1 garlic clove, peeled
½ cup chicken stock
½ cup milk
1 TBSP fresh lemon juice
3 oz Appenzeller cheese, cubed
8 oz Emmentaler cheese, shredded
8 oz Gruyere cheese, shredded
4 tsp cornstarch
nutmeg and ground pepper to taste
Rub the inside of a medium saucepan with the garlic, then discard clove. Add the chicken stock and milk and bring to a simmer over medium heat. Stir in lemon juice. In a medium bowl, toss the cheeses with the cornstarch. Add to the saucepan a little at a time while stirring, letting mixture melt completely. Do not let it come to a boil. Add nutmeg and pepper, then transfer to a fondue pot. Dip in crusty bread cubes and your favorite raw vegetables
1 garlic clove, peeled
½ cup chicken stock
½ cup milk
1 TBSP fresh lemon juice
3 oz Appenzeller cheese, cubed
8 oz Emmentaler cheese, shredded
8 oz Gruyere cheese, shredded
4 tsp cornstarch
nutmeg and ground pepper to taste
Rub the inside of a medium saucepan with the garlic, then discard clove. Add the chicken stock and milk and bring to a simmer over medium heat. Stir in lemon juice. In a medium bowl, toss the cheeses with the cornstarch. Add to the saucepan a little at a time while stirring, letting mixture melt completely. Do not let it come to a boil. Add nutmeg and pepper, then transfer to a fondue pot. Dip in crusty bread cubes and your favorite raw vegetables
Tuesday, February 3, 2009
Spinach Rolls
Spinach Rolls
From Desi Gouger
Tortilla shells
1c. sour cream
1c. mayo or miracle whip
3-4 green onions finely chopped (optional)
1 pkg Uncle Dan’s original ranch dressing
1 can water chestnuts (finely chopped)
1 pkg frozen chopped spinach
½ jar bacon bits
Mix all ingredients together Spread onto tortilla shells and roll. Refrigerate for 6-24 hours. Cut into bite-size pieces.
From Desi Gouger
Tortilla shells
1c. sour cream
1c. mayo or miracle whip
3-4 green onions finely chopped (optional)
1 pkg Uncle Dan’s original ranch dressing
1 can water chestnuts (finely chopped)
1 pkg frozen chopped spinach
½ jar bacon bits
Mix all ingredients together Spread onto tortilla shells and roll. Refrigerate for 6-24 hours. Cut into bite-size pieces.
Thursday, January 29, 2009
Pampered Chef Bean Dip
Pampered Chef Bean Dip
1 9 oz can bean dip (or just a can of regular refried beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tbsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tbsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an additional layer of sour cream before the tomatoes if wanted). Serve with chips.
1 9 oz can bean dip (or just a can of regular refried beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tbsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tbsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an additional layer of sour cream before the tomatoes if wanted). Serve with chips.
Baked Pita Chips
Baked Pita Chips
Pampered Chef
6 whole pita pocket bread rounds
Preheat oven to 400F. Split each pita pocket in half horizontally; cut each round into eight wedges. Arrange half of the pita wedges in a single layer on large round stone.
Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with reaming pita remaining pita wedges.
Pampered Chef
6 whole pita pocket bread rounds
Preheat oven to 400F. Split each pita pocket in half horizontally; cut each round into eight wedges. Arrange half of the pita wedges in a single layer on large round stone.
Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with reaming pita remaining pita wedges.
Hot Artichoke & Spinach Dip
Hot Artichoke & Spinach Dip
Pampered Chef
35 min | 10 min prep
SERVES 16
* 6 ounces marinated artichoke hearts, drained
* 9-11 ounces frozen creamed spinach, thawed
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1 garlic clove, minced
* 1/2 cup fresh parmesan cheese, grated
* red bell pepper (optional)
1. Preheat oven to 375 degrees.
2. Coursely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
3. Spoon mixture into the small oval baker.
4. Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
Pampered Chef
35 min | 10 min prep
SERVES 16
* 6 ounces marinated artichoke hearts, drained
* 9-11 ounces frozen creamed spinach, thawed
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1 garlic clove, minced
* 1/2 cup fresh parmesan cheese, grated
* red bell pepper (optional)
1. Preheat oven to 375 degrees.
2. Coursely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
3. Spoon mixture into the small oval baker.
4. Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
Hot Pizza Dip
Hot Pizza Dip
Pampered Chef
1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced
Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8" mini-baker.
In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.
Bake for 15-18 minutes. Serve with French bread or fresh vegetable dippers.
Pampered Chef
1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced
Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8" mini-baker.
In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.
Bake for 15-18 minutes. Serve with French bread or fresh vegetable dippers.
Fantastic Focaccia Bread
Fantastic Focaccia Bread
Pampered Chef
1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
2 C. shredded mozzarella cheese, divided
2 oz. Romano cheese grated, divided
2 tsp. dried oregano leaves, divided
2 firm plum tomatoes, sliced
Preheat oven to 375*F.
Roll pizza crust into a 12-inch circle on 13-inch baking stone using lightly floured pizza roller. Prick dough thoroughly with a fork before adding toppings. Press garlic; spread evenly over crust. Grate half of Romano cheese (1/3 cup) over crust. Sprinkle with 1-cup mozzarella cheese and 1 teaspoon oregano. Thinly slice tomatoes; arrange in single layer over cheese.
Top with remaining mozzarella cheese and oregano. Grate remaining Romano cheese over top. Bake 30-35 minutes or until golden brown and bubbly. Cut into squares; serve hot.
Tip: add onions, peppers and olives
Pampered Chef
1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
2 C. shredded mozzarella cheese, divided
2 oz. Romano cheese grated, divided
2 tsp. dried oregano leaves, divided
2 firm plum tomatoes, sliced
Preheat oven to 375*F.
Roll pizza crust into a 12-inch circle on 13-inch baking stone using lightly floured pizza roller. Prick dough thoroughly with a fork before adding toppings. Press garlic; spread evenly over crust. Grate half of Romano cheese (1/3 cup) over crust. Sprinkle with 1-cup mozzarella cheese and 1 teaspoon oregano. Thinly slice tomatoes; arrange in single layer over cheese.
Top with remaining mozzarella cheese and oregano. Grate remaining Romano cheese over top. Bake 30-35 minutes or until golden brown and bubbly. Cut into squares; serve hot.
Tip: add onions, peppers and olives
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