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Guest Cliff Lund from Healthy Exchanges Top of page
JUDY'S CHOCOLATE TOFFEE CRESCENT BARS 12-02-06
1 8 oz. can pillsbury reduced fat
crescent rolls
1/4 cup brown sugar twin
1/3 cup I can't believe it's not
butter light margarine
1/2 cup chopped walnuts
2/3 cup mini chocolate chips
Preheat oven to 350°. Pat rolls into an ungreased 10x15" jelly roll pan. Gently press dough to cover bottom of the pan, be sure to seal the perforation.
In a small saucepan, combine sugar twin and margarine. Boil 1 minute. Pour mixture evenly over dough. Sprinkle with walnuts. Bake 12-16 minutes until golden brown. Remove from oven and immediately sprinkle with chocolate chips. Cool on wire rack. Do not use inexpensive crescent rolls as they won't cover the pan properly.
Holiday Open House at Timber Ridge
Farms in Dewitt at the Print Shop.
Saturday December 9, 2006 at 10:00am
- 2:00pm
1-800-766-8961
http://www.healthyexchanges.com
LEMON DELIGHT CHEESECAKE 12-02-06
1 8 oz. pkg. fat free cream cheese
1 4 serving pkg. Jell-O sugar free
instant lemon pudding
2/3 cup carnation nonfat dry powder
milk
1 cup diet Mountain Dew
3/4 cup nonfat sour cream
1 6 oz. graham cracker pie crust
2 tbsps. graham cracker crumbs
In a large bowl, stir cream cheese with a sturdy spoon until soft. Do not use electric mixer because fat free cream cheese is made with mostly water. Add dry pudding, powdered milk and Mountain Dew. Mix well with wire whisk. Blend in sour cream, spread mixture in pie crust. Evenly sprinkle graham crackers on top Refrigerate at least an hour. Cut into 8 servings.
CHICKEN CORDON BLEU PIZZA 12-02-06
1 11 oz. can pillsbury refrigerated
french loaf
1/2 cup fat free ranch dressing
2 tbsps. fat free mayonnaise
1/2 tsp. dried, minced garlic
1/4 cup Oscar Mayer or hormel real
bacon bits
1 1/2 cups diced, cooked chicken
breast
1 cup 97% fat free ham, diced
1/4 cup finely chopped green onions
3/4 cup shredded reduced fat mozzarella
cheese
4 slices reduced fat swiss cheese,
cut into strips
Preheat oven to 375°. Spray a rimmed 10x15" baking pan with butter flavored cooking spray. Unroll french loaf and pat into prepared pan and up the sides to form rim. Lightly spray the top of the crust with cooking spray. Bake 6 minutes. In a bowl, combine ranch dressing, mayonnaise, garlic and bacon bits. Spread mixture over partially baked crust. Evenly sprinkle chicken, ham and onions over dressing. Sprinkle with cheeses on top. Return to oven and continue baking 8-12 minutes until crust is golden brown and cheese is melted. Place baking pan on wire rack and let set 5 minutes. Cut into 8 servings.
CHOCOLATE CAKE (FOR EASY BAKE OVEN) (11-30-98, didn't give) 12-9-06 Top of page
1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening
Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.
CHOCOLATE FROSTING (FOR EASY BAKE OVEN) (11-30-98, didn't give) 12-9-06
2 cups icing sugar sifted
3 tbs. instant non fat milk powder
½ cup cocoa
6 tbs. vegetable shortening
In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with 3/4 tsp. water or more.
Tips, hints and helps: How can you make sure your fresh cut cedar tree for Christmas is vibrant green? Make sure to make a fresh cut across the original cut and put the tree in a 5 gallon bucket of water with 4 oz. of green food coloring. Also you could add sugar to the water. 12-9-06
BEST EVER FUDGE (jan/feb82pg1) 12-9-06
1 pound butter, melted with 1 pound Velveeta cheese
Sift together:
1 cup cocoa
4 pounds powdered sugar, and add
to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.
Cool and slice.
HOT COCOA MIX (1-7-06) 12-9-06
1 pound box Nestle Quik or hershey's
chocolate
1 8 quart box of dry milk powder
1 6 oz. jar instant coffee creamer
1 cup powdered sugar
Add 1/3 cup of mix to cup of hot water.
HOT CHOCOLATE MIX (feb67pg4, didn't give) 12-9-06
8 quart box of powdered milk
1 79¢ box Nestle's Quik
1 seven ounce jar Pream
1 cup powdered sugar
Mix well by stirring together. Use four teaspoons to a cup of hot water for hot chocolate drink.
EILEEN'S MOM'S CHEESECAKE (jul/aug96pg7, didn't give) 12-9-06
1 pkg. (¼-1/3 lb.) crushed
graham cracker crumbs (any flavor)
2-3 tbsps. melted margarine
2 tbsps. granulated sugar
Combine together in a small bowl. When mixed, press into the bottom of a 10" spring form pan.
Filling:
3 (8 oz.) pkgs. softened cream cheese
1 cup sugar
4 eggs
1 tbsp. vanilla flavoring
Beat cream cheese until fluffy. (The longer its beaten, the higher the cheesecake will rise during baking.) Add sugar, eggs and vanilla. Continue beating until creamy and well blended. Pour over crust in pan. Bake in preheated 350° oven 35-40 minutes until crust is browned and center is nearly set.
Topping:
16 ozs. sour cream
2 tbsps. sugar
2 tsps. vanilla flavoring
Combine together. Spread over top of baked cheesecake. Return to oven for 5 more minutes. Cool on wire rack and chill overnight.
PAM'S ANGEL FOOD CAKE DESSERT (jul/aug98pg7, didn't give) 12-9-06
1 Bar Angel Food Cake, broken into
pieces
2 pkgs. (3 oz.) vanilla pudding
2 cups milk
1 large container sour cream
Put cake pieces in bottom of a greased 9x13" pan. Beat pudding, milk and sour cream until smooth; pour over cake. Set in refrigerator for 1 hour. Top with a can of pie filling. Garnish with whipped topping. Chill for 4 hours. Cut into squares.
LEFTOVER ANGEL FOOD DESSERT 12-9-06
1 long angel food cake
2 pkgs. strawberry Jell-O
2 cups boiling water
1 1/2 pints frozen strawberries
Break cake into small pieces in a 9x13" pan. Combine Jell-O and water and let cool. Add strawberries. Chill until partially set. 1 1/2 carton of cool whip. Fold into strawberry mixtures. Pour over cake pieces. Refrigerate 2-3 hours or overnight.
100 YEAR OLD BREAD PUDDING RECIPE (mar/apr01pg5) 12-9-06
4 cups milk
2 eggs
1 tbsp. vanilla
1 cup sugar
½ cup raisins
3-4 slices of bread
Heat the milk. Beat the eggs. Add 1 cup sugar, a pinch of salt, vanilla and raisins (could substitute apricots or peaches). Add 3 to 4 slices bread. Stir well while adding warm milk. Bake at 375 degrees for 30 minutes. Stir mixture and bake additional 25 minutes.
SAUCE FOR BREAD PUDDING: (mar/apr01pg5) 12-9-06
Mix a 4 serving sized pkg. instant pudding with 3-4 cups of milk. Sprinkle with nutmeg.
Egg on a stick, for more information on Egg on a stick, contact the Iowa Egg Council. 12-9-06
OREO TRUFFLES (11-25-06) 12-9-06
1 pkg. Oreo cookies
8 oz. cream cheese, softened
6 squares almond bark or mint chips
or cherry chips
Crush cookies very fine in food processor or by hand. Mix with cream cheese. Roll into small balls about the size of walnuts. Freeze for 1 hour. Dip into almond bark or chips of choice. Must refrigerate to store.
STRAWBERRY GLAZE: (jun69pg4, didn't give) 12-9-06
Crush one pint strawberries. Blend ½ cup water, ¾ cup sugar, 2½ tablespoons cornstarch and 2 drops red coloring. Add crushed berries. Bring to boil and cook till thick and clear (about 2 minutes). Strain through sieve. Spoon over berries.
Bars with cake mix and pudding? 12-9-06
LOW SUGAR HOT CHOCOLATE MIX 12-9-06
1/3 cup Splenda
3 tbsps. baking cocoa
Mix.
2 cups milk, heated
Mix with above mixture and serve.
HOLIDAY BREAD (jan68pg2) 12-16-06 Top of page
1½ cup flour
1 teaspoon baking powder
5 eggs
1½ cup sugar
1 teaspoon salt
2 pounds dates, whole
1 eight ounce jar drained, whole
maraschino cherries (red and green)
1 pound Brazil nuts, whole
2 pounds English walnuts
Mix first five ingredients and then
add remaining ingredients. Leave everything whole. Do not cut up or chop.
Pour into three greased
bread pans. Bake at 325° for
one hour. (Ruth Piper, New London, Iowa)
FIVE MINUTE FUDGE WREATHS (Recipe courtesy of Rachael Ray) 12-16-06
12 ounce package semisweet chocolate
chips
1 cup butterscotch chips
14 ounce can sweetened condensed
milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more
for topping
1/2 cup raisins or dried currants
(a couple of handfuls)
candied red and green cherries
to decorate top (like holly)
softened butter to grease an 8
inch round cake pan
Grease an 8 inch round cake pan
with softened butter. Pour the chocolate and butterscotch chips, condensed
milk and vanilla into a medium saucepan. Put the pan on the stove and turn
the heat to low. Cover the empty condensed milk can with plastic
wrap and put it in the center of the round cake pan. Stir the chips and
milk until they melt together, about 3 minutes. Stir in nuts and raisins.
Scoop the fudge into the cake pan all around the plastic covered can in
the center to form a wreath or ring shape. Let it be all bumpy on top.
Keep pushing the can back to the center if the fudge moves it away from
there. Cut the red cherries in half with scissors and the green cherries
into quarters. Use the green pieces to make leaves and the red to make
holly berries. Decorate the fudge with several groups of holly berry sprigs
made from the cherries and garnish with walnuts between the sprigs. Put
the fudge in the fridge and chill until firm. Remove the can from the center,
then loosen the sides and bottom of the fudge with a spatula. Cut the fudge
into thin slices to serve.
To give the wreath as a gift wrap
in cellophane and secure with a bow or ornament.
Variations:
WHITE CHOCOLATE WREATH WITH
PISTACHIO AND CRANBERRY 12-16-06
Substitute the chocolate chips with
white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled
natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened
cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter
chips
Swap large whole peanuts for walnuts
used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for
currants in original recipe
FUDGIE BROWNIE TRUFFLES (requested with cake mix, found this 2-3-99) 12-16-06
1 pkg. 1 lb. 3.8 ozs. brownie mix
¼ cup water
½ cup oil
2 eggs
1 tbsp. dry coffee, freeze dried
4 ozs. chocolate fudge instant
pudding mix
2 cups cold milk
10 ozs. english toffee bits
8 ozs. whipped topping
Prepare brownies for fudge like
brownies. Add coffee. Pour in pan. Bake according to package directions.
Cool, cut in 1" squares. Put in
3 qt. bowl pudding toffee bits
brownies pudding topping etc.
TIGER BUTTER (jan/feb97pg2) 12-16-06
Microwave 1 lb. almond bark and one 12 oz. jar peanut butter till melted. Mix well. Spread on wax paper lined jelly roll pan. Melt 1 lb. semi sweet chocolate chips. Pour over bark. Swirl with knife. Chill till firm and cut in pieces.
A WHOLE NUT LOAF (11-27-99) 12-16-06
1 lb. dates, cut in half
1 lb. english walnuts, broken
½ lb. pecans, broken
1 jar maraschino cherries
Batter:
¾ cup flour
½ cup sugar
½ tsp. baking powder
½ tsp. salt
Mix and beat in 2 eggs. Pour over
nuts in 10x15" baking sheet. Bake 325° 25-30 minutes or in 2 8" square
cake pans 35 minutes. Stays
very moist and freezes well.
ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2, didn't give) 12-16-06
2½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup softened margarine or butter
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candy
1 tbsp. sugar
4 ozs. vanilla flavored candy coating
Combine flour, cocoa, and soda mix well. Cream margarine and both cups of sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. If dough is too crumbly cover with plastic and refrigerate for 30 minutes to one hour. Preheat oven 375°. Enclose 1 Rolo candy into 1 tbsp. dough, covering well. Combine 1 tbsp. sugar with remaining pecans. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 7-10 minutes or until slightly cracked. Cool on cookie sheet for another 2 minutes. Remove to wire rack to cool completely. Drizzle with melted vanilla candy coating if desired.
MILKY WAY FUDGE IN A MUG (gave this one, Open line's is below) 12-16-06
1/8 cup milk chocolate chips
1/8 cup sugar
6 Milky Way miniatures Candies,
chopped into pieces
Measure into small Ziploc baggie,
seal & shake to combine
1/2 cup mini marshmallows : measured into a separate small baggie. Place in a Mug lined with Tissue paper, attach pretty tag & tiny wooden spoon.
Attach Tag:
Combine Fudge Mix, 1 1/2 T. Margarine
& cook in microwave 3 minutes. Remove & quickly stir in marshmallows,
until well melted.
Cool 5-7 minutes and then place
in fridge for 8-10 minutes to set.
MILKY WAY FUDGE (12-10-05, didn't give) 12-16-06
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into
chunks
Microwave together and pour into 9x9 buttered dish.
MICROWAVE PEANUT BRITTLE 12-16-06
1 cup raw peanuts
1 cup sugar
1/2 cup white Karo syrup
1/8 tsp. salt
In an microwave safe dish, stir together and microwave on high for 4 minutes. Remove, stir with wooden spoon, return to microwave and heat another 3-4 minutes. Remove and add 1 tsp. butter and 1 tsp. vanilla. Stir and return to microwave, heat 1-2 minutes. Remove and add 1 tsp. baking soda, stir and pour on nonstick cookie sheet. Spread and let cool and flip over when done. Crack into pieces.
HONEY BALLS (dec66pg3) 12-23-06 Top of page
1 cup shortening
¼ cup honey
2 cups sifted flour
½ teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
Cream shortening, add honey and cream well. Add dry ingredients, then vanilla and chopped nuts. Roll in balls the size of hickory nuts and bake on ungreased cookie sheet. Bake for 30 to 40 minutes in 300° oven. While hot, roll in powdered sugar. Roll in powdered sugar again when cool.
MICROWAVE PEANUT BRITTLE (12-16-06) 12-23-06
1 cup raw peanuts
1 cup sugar
1/2 cup white Karo syrup
1/8 tsp. salt
In an microwave safe dish, stir together and microwave on high for 4 minutes. Remove, stir with wooden spoon, return to microwave and heat another 3-4 minutes. Remove and add 1 tsp. butter and 1 tsp. vanilla. Stir and return to microwave, heat 1-2 minutes. Remove and add 1 tsp. baking soda, stir and pour on nonstick cookie sheet. Spread and let cool and flip over when done. Crack into pieces.
KRINGA 12-23-06
1 cup sugar
1 cup whipping cream, unwhipped
1 cup buttermilk
1 beaten egg
1/2 tsp. salt
1 tsp. baking soda
3 tsps. baking powder
1 tsp. vanilla
4 cups flour
2 dashes nutmeg
Mix in order given. Cream first ingredients, add dry. Chill an hour or more. Shape into pretzel shapes. Put in 450° oven for 10-12 minutes. Brush with butter right after removing.
BROILED CHEESE LOG 12-23-06
6 strips of raw bacon, frozen hard
1 cup shredded cheddar cheese
1/2 small sweet onion
Put in food grinder until ground beef consistency. Mix in a dash of WOR sauce and 1/2 cup mayonnaise. Shape into logs. Freeze. Slice and place on party rye and broil. Can also spread onto rye pieces without freezing and broil. Broil about 3 minutes.
CHOCOLATE MINT COOKIES (allrecipes.com) 12-23-06
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350° F (175° C). Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
COCOA FOR A CROWD (allrecipes.com) 12-23-06
4 cups sugar
3 cups baking cocoa
1/2 teaspoon salt
1 quart warm water
2 quarts boiling water
4 gallons hot milk
In a large kettle, combine sugar, cocoa, salt and warm water; mix well. Add boiling water; boil for 10 minutes. Remove from the heat; stir in hot milk.
LUSCIOUS SLUSH PUNCH 12-23-06
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry
flavored gelatin mix
1 (46 fluid ounce) can pineapple
juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon lime
flavored carbonated beverage
In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon lime soda until slushy.
Request for what to do with a fruit cake mix 12-30-06 Top of page
ONION APPETIZER 12-30-06
1 cup chopped onions
1 cup mayonnaise
1 cup shredded cheddar cheese
Mix together. Put in pie plate. Bake in 350° oven for 20-30 minutes until bubbly. Serve with chips or ritz crackers.
"HOOTERS HOT WINGS" (from copykat.com 6-16-01) 12-30-06
4½-5 pounds chicken wings
(cut into drumettes and flappers)
2 cups whole wheat flour
1 cup all purpose flour
2½ tsps. salt
1 tsp. paprika
¼ tsp. cayenne pepper
"Hooters Hot Wing Sauce" (recipe
following!)
In a large mixing bowl mix the flours, salt, paprika and cayenne pepper together, blend well. Cut the chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in the flour mixture. Refrigerate chicken wings for 90 minutes.
When ready to deep fry the chicken wings, heat oil to 375 degrees. Place chicken pieces in hot oil, being careful not to crowd them. Fry chicken wings 'til golden brown. Remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken on a serving platter. Serve immediately, with lots of paper towels!!
HOOTER'S CHICKEN WING HOT SAUCE (didn't give) (from copykat.com 6-16-01) 12-30-06
Ease of Cooking: Easy
Notes:
Hooters is known for their delicious
Hot Wings. You can enjoy these at home.
Ingredients:
3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tobacco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce
Preparation:
Mix all ingredients together. This
will store well in the refrigerator for up to 2 weeks. Serve this with
the Hooter's Hot Wings. (above)
BEST LOVED HOT WINGS 12-30-06
24 individually fresh frozen chicken
wings
1/2 tsp. salt
1/8 tsp. pepper
2 tbsps. butter
2 tbsps. hot sauce
1/2 tsp. white vinegar
Bake chicken 30-40 minutes. Temperature on meat thermometer 170°. In a small saucepan, melt butter, add hot sauce and vinegar. Spread sauce over cooked chicken. Preheat oven to 450°. Line a 15x11x1" baking pan with foil. Spray with pam. Arrange chicken in single layer. Sprinkle with salt and pepper. Bake for 40 minutes. Serve chicken with bleu cheese dressing.
SLO-COOKER COCKTAIL SMOKIES (5-11-99) 12-30-06
1 large pkg. Lil' Smokies
7-up
½ cup grape jelly
1 cup ketchup
Brown the sausage in a small amount of 7-up; drain. Mix the jelly and ketchup; put in slow cooker. Add the sausages and cook on low for 2 hours.
MARSHMALLOWS 12-30-06
Prepare a 9x11" glass baking pan by greasing it with butter and sifting powder sugar over the butter on the bottom and sides.
3 envelopes Knox gelatin, unsweetened
unflavored (3 tablespoons)
1/2 cup cold water
Pour the gelatin and water in a bowl and allow to bloom for ten minutes. While the gelatin is blooming measure 2 cups sugar 2/3 cup corn syrup 1/4 cup water into a pan and bring to boil and boil one minute or to the hardball stage past 250°. Beat mixture on low speed while drizzling in the boiled sugar syrup. After the syrup sugar mixture is all mixed in turn up the speed of mixer and add 1/4 teaspoon salt. Mix on highest speed without the mixture splattering. When mixture begins to fluff up scrape down sides of bowl. Continue doing that 'til the volume of mixture doesn't increase, once it has stopped increasing, add 1 tbsp. vanilla extract. This takes about eight to twelve minutes from the time the mixture started. Pour mixture into the prepared pan and smooth roughly with silicone spatula. You can boil plastic wrap and use it to flatten the top of the marshmallow. Let marshmallow set overnight, uncovered. Invert pan over cutting board covered in powdered sugar. Release marshmallow by pulling a corner and work it loose from the pan. Use large pizza wheel to cut it into sections. Dredge each piece through powdered sugar until sides aren't sticky anymore. You could add a variety of flavors in place of the vanilla if you wish.
CROCKPOT BREAKFAST CASSEROLE 12-30-06
1 20-24 oz. bag hash browns
1 lb. or more cooked bacon, sausage
or ham
1/2 - 3/4 cup onion and green peppers
3 cups shredded cheddar cheese
Layer in crockpot with hash browns on the bottom, bacon, veggies, cheese. Mix and pour 12 beaten eggs with 1/2 cup milk and salt and pepper. Cook for 8-10 hours on low.
Tips, hints and helps: When making the fantasy fudge with marshmallow creme try milk chocolate and caramel swirl chocolate chips. Also use a dough hook for divinity or heavy candy.
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