Sunday, December 27, 2009

Hot Artichoke Dip

8 oz. cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan
1 cup shredded mozzarella
1/2 cup shredded swiss
dash Worcestershire sauce
dash hot sauce

Preheat oven to 350.

Combine all ingredients. Spread into a pie dish that has been sprayed with cooking spray.

Bake 30-40 minutes or until top is golden brown.

Monday, December 14, 2009

Chicken Cordon Bleu

1 package boneless chicken breast
3-4 slices sliced ham
1 egg, beaten
1 cup panko bread crumbs
1/2 tsp seasoning salt
3-4 slices provolone cheese

Preheat oven to 350. Spray a square dish with cooking spray.

Trim fat off chicken. Pound chicken as thinly as possible. Place a piece of ham on top of the chicken. You might have to cut the ham. Fold over edges of chicken and roll up tightly. Secure with toothpicks.

In a small bowl combine bread crumbs and seasoning salt. Brush chicken with egg. Roll in bread crumbs. Place in baking dish.

Bake for 35-40 minutes or until meat is 170 degrees. Remove from oven, remove toothpicks, and place a slice of cheese on top. Bake an additional 5 minutes.

1 can cream of mushroom soup
1/2 cup sour cream
1 tbsp citrus juice

Combine in small sauce pot over medium heat until warm.

Serve chicken with sauce on top.

Saturday, December 12, 2009

Pumpkin Pecan Pie Balls

Original Recipe

15oz can pure pumpkin
1 1/2 cups sugar
7oz bag sweetened coconut
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 cup chopped pecans

In a medium saucepan, combine the pumpkin, sugar, coconut, cinnamon, nutmeg, and cloves. On medium heat, cook and mix together and allow sugar to dissolve.

Continue cooking and stirring until mixture forms into a ball, about 15-20 minutes. Have patience, it will eventually turn into a ball once the liquid evaporates.

Remove mixture from heat and add in vanilla.

Transfer to a heat safe bowl and cover mixture with plastic wrap so a skin does not form. Chill in refrigerator until cool.

Using a cookie scoop that is about a TBSP size, scoop up balls and roll in the palm of your hands. Roll balls in the chopped pecan, coating all sides.

Put back in fridge to let set.

Thursday, December 10, 2009

Praline Grahams

1 box graham crackers
2 sticks butter
1 cup brown sugar
1 cup chopped pecans

Preheat oven to 400.

Line a jelly roll pan with foil. Break graham crackers apart and place on pan.

Combine butter and brown sugar in a saucepan. Bring to a boil. Boil for two minutes stirring constantly. Brush butter mixture on graham crackers. Sprinkle with pecans.

Bake 5 minutes.

Wednesday, December 9, 2009

Mixed Topping Sweet Potato Casserole

Original Recipe
4 1/2 pounds sweet potatoes
1/2 cup sugar
1/2 cup Splenda
1/2 cup milk
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tsp cinnamon
1 1/4 cups graham crackers, crushed
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.

Beat mashed sweet potatoes and next 7 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine graham crackers, brown sugar, and butter in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

Quick Baked Christmas Ornaments

2 C. flour
1 C. salt
5 t. cinnamon
3/4 to 1 C. water

Combine dry ingredients in a large mixing bowl. Slowly add water. (If it is sticky add more flour. If it is dry add more water.)
Chill 30 minutes.
Preheat oven to 325.
Roll to desired thickness. Cut out shapes using cookie cutters. Use a straw to make a hole to hang up the ornament.
Bake 45 minutes to 1 hour. (It will take longer if the dough is super thick.)
The ornaments look really salty. I like my other ornament recipe better. You just have to plan for drying time. This is good for a quick project!

Butterscotch Fudge

Original Recipe
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
2/3 cup evaporated milk
1 bag butterscotch chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla

Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Add butterscotch chips and marshmallow creme; stir until completely melted. Add vanilla; mix well.

Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Gingersnaps with Crystallized Ginger

Original Recipe 1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs, beaten
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake until crinkly around the edges, about 14 minutes.

Let cool on sheets for 5 minutes, then transfer to wire racks.