Scrapping Recipes: 2008

Monday, December 1, 2008

Peppermint Meringues

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
Preheat oven to 225 degrees F. Line 2 cookie sheets with foil. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Cream Cheese Cookies

1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. white sugar
1 egg yolk
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (may need more or less)

Preheat oven to 325 degrees. Lightly grease cookie shets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center. Bake for 15 minutes in preheated oven. Cookies should be pale
Yields: 72 servings
Source: http:www.allrecipes.com

Monday, November 3, 2008

November 2008

November 2008

Pumpkin Brulee
4 cups heavy cream
2 teaspoons vanilla extract
16 egg yolks
1/4 cup brown sugar
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1/4 cup white sugar
Preheat oven to 325 degrees F. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Holiday Potluck
Vegetable Pizza Squares

2 (10 ounce) cans refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon minced onion
1/2 teaspoon minced garlic
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped green bell peppers
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 400 degrees F. Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned. In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic. Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.

Chicken or Turkey

Egg Chicken Casserole
1 (3 pound) chicken, boiled and deboned
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices white bread, torn into small pieces
2 eggs
1/2 cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth
Preheat oven to 350 degrees F. In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish. In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

Thursday, October 2, 2008

Ghoul-Ade For Halloween
1 envelope Kool-Aid grape flavor unsweetened mix
1 envelope Kool-Aid orange flavor unsweetened mix
2 c. sugar
3 quarts cold water
1 quart ginger ale, chilled

Mix Kool Aid's together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale.

Halloween Crisp Candy Corn Treats
1/2 c. butter
10 c. Rice Krispies®
9 c. miniature marshmallows
2 c. candy corn
3/4 c. miniature chocolate chips
Candy Pumpkins -- Or Other Decor
Orange Food Coloring
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

OVEN BEEF STEW
2 lbs. cubed boneless beef for stew
3 Tbsp. flour
3 medium onions, sliced 1/4-inch thick
6 carrots, sliced 1/4-inch thick
4 medium potatoes, sliced a bit thicker than 1/4 inch
1 1/2 c. red wine
1 Tbsp. Dijon mustard
1 Tbsp. cornstarch dissolved in 1 Tbsp. cold water

Preheat oven to 350F. Toss beef with flour. Grease a large, deep pan or a Dutch oven. Layer pan with 1/3 onions, 1/3 carrots, followed by 1/3 potatoes. Layer half the meat on top of potatoes. Repeat layering with 1/3 vegetables and the other half of the meat and lthen the rest of the vegetables. Combine wine and mustard in a small bowl. Pour wine mixture over meat and vegetables. Cover pan with a lid. Bake 1-1 1/2 hours until tender. Thicken gravy if necessary with cornstarch paste and boil on the stove for 1 minute until thickened.
Candy Corn Popcorn Balls

8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
Cooking spray

Combine popcorn and candy corn in a large bowl. Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently. Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls. Yield: 20 servings (serving size: 1 popcorn ball)
Penne-Wise Pumpkin Pasta

Salt
1 lb. whole wheat penne rigate
2 Tbsp. extra virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 c. chicken broth
1 15-oz. can pure pumpkin puree
1/2 c. heavy cream
1 tsp. hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmet
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin, and cream. Add the hot sauce, cinnamon, and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage. Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.
(Source: http://www.rachaelraymag.com/recipes/30-minute-meals/penne-wise-pumpkin-pasta/article.html)

Monday, September 1, 2008

September Recipes

Cheesy Football
2 (8 ounce) pkg. cream cheese (softened)
1 (8 ounce) pkg. shredded sharp cheddar cheese
1/2 c. grated parmesan cheese
1/2 c. mayonnaise
1/4 c. chopped green onion
1/4 tsp. black pepper
1 (12 ounce) pkg. bacon bits
6 pimento strips

Beat cream cheese, cheddar cheese, parmesan cheese and mayonnaise on medium speed with electric mixer until well blended. Add green onions and black pepper, mix well.
Cover, refrigerate several hours or overnight. Form into football shape, cover with bacon bits. Place pimento on top to form the lacing of football. Serve with ritz crackers or whatever cracker u want. Makes a 2 cup football.

Microwave Pecan Pie
1 Tbsp. butter
1 large egg, beaten
1/4 c dark corn syrup
3 Tbsp. sugar
1 tsp. unbleached flour
1/4 tsp. vanilla
1 pecan pie pastry shell
1/4 c. pecan halves

In a small nonmetal bowl microwave butter, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in the beaten egg, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute. Cool before serving.

Mushroom Crock Pot Roast
3 lbs boneless beef cross-rib roasts
salt and pepper, to taste
2 Tbsp. vegetable oil
1 onion, diced
2 carrots, sliced
2 stalks celery, sliced
3 garlic cloves, minced
1 tsp. dried marjoram
1 tsp. oregano
4 c. button mushrooms, quartered
1/3 c. low sodium beef broth
2 Tbsp. tomato paste
2 tsp. worcestershire sauce
3 Tbsp. all-purpose flour

*Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
*Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
*Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
*Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
*Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
(Source: www.recipezaar.com)

Friday, August 1, 2008

August 2008 Recipes

Here are the new recipes for August 2008

Back to School Chicken Veggie Casserole

1 (10 ounce) can low-fat condensed cheddar cheese soup
1 c. low fat milk
2 Tbsp. instant minced onion
1 (10 ounce) frozen mixed vegetables (thawed and drained)
1 1/2 c. cut up cooked chicken
2 c. Bisquick reduced fat baking mix
2 tsp. light mayonnaise
1 egg

Preheat ovean to 400*. Heat soup, milk and instant minced onion to boiling in 3 quart sauce pan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangle 11 x 7 x 1/2" baking dish. Mix remaining ingredients until crumbly and sprinkle over top.(Source: http://www.recipezaar.com/)

5 Ingredients Or Less recipes

Anytime Quiche

5 eggs
1 c. milk
1 tsp. salt
1 frozen pie crust
1 1/2 c. shredded cheddar cheesePreheat oven to 375 degrees. In a medium mixing bowl, beat eggs with a whisk. Add in the milk and salt, mixing well. In the bottom of the frozen pie crust, sprinkle cheese. Pour the egg mixture over the cheese. Bake for 35-45 minutes or until a knife inserted in the center comes out clean.
(Source: www.recipezaar.com/)

Summer's Here

Summer Chicken

6 boneless skinless chicken breast halves
2 c. summer squash
2 c. zucchini
2 red bell peppers (for color)
2 medium tomatoes
1 Tbsp. olive oil
1 1/2 tsp. fresh basil
1 tsp. seasoning salt
1/4 tsp. pepper or 1/8 tsp. cayenne pepper
1/3 c. shredded parmesan cheese

May use a wok to make this, but a cast-iron skillet works just as well. Prepare everything as follows:- cut chicken into 1/2" cubes- slice or cube squash, zucchini, and the peppers- slice each tomato into 8 wedges Pour oil into wok and stirfry veggies just until tender (about 10 minutes), set aside. Stirfry chicken until thoroughly cooked (15-20 minutes). Add vegetables and seasoning, stirfry for another 5 minutes. For regular chicken use black pepper, to kick it up a notch use the cayenne pepper. Spoon onto serving dishes and sprinkle with freshly shredded parmesean cheese.
(Source: http://www.recipezaar.com)

Wednesday, July 23, 2008

July 2008

July 2008 Monthly

LOLLIPOP RECIPE
15 lollipop sticks
1/4 c. butter
1/2 c. light corn syrup
3/4 c. sugar
Few drops of food coloring
Lightly butter baking sheet, 10 1/2 x 12 inches. Arrange lollipop sticks on baking sheet. Combine butter, corn syrup and sugar in 1 quart saucepan. Heat to boiling over medium high heat, stirring occasionally.
Reduce heat to medium. Continue cooking, stirring frequently, to 270 degrees on candy thermometer (or until a few drops of syrup dropped into very cold water separate into threads which are hard but not brittle).
Stir in food color. Drop mixture by tablespoonfuls over end of each lollipop stick. If desired while lollipops are hot, press on candy decorations. To decorate when cooled, brush underside of candy decorations with corn syrup and press into lollipops. Cool lollipops thoroughly before removing from baking sheet.

July 2008 6x6 Flag

American Apple Pie

1/3 c. packed light brown sugar
1/3 c. white sugar
1 Tbsp. all-purpose flour
1 tsp. lemon juice
1/3 tsp. ground cinnamon
7 1/2 c. peeled, cored and sliced apples
1 c. raisins
1 pastry for 9 inch double crust pie
1 egg

Preheat oven 425 degrees F. Spray deep dish pie plate with cooking spray.Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated. Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar. Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

July 2008 6x6 Mystery

Soda Fountain Ice Cream Pie

1 1/2 c. crushed rolled sugar
ice cream cones (12 cones)
1/2 c. margarine or butter, melted
1/4 c. sugar
3 1/2 c. fresh strawberries
1 qt. vanilla ice cream, softened
1/3 c. malted milk powder
1 1/2 c. hot fudge
ice cream topping
Whipped cream (optional)
Sliced almonds (optional)
Whole strawberries (optional)

In a small bowl, combine crushed cones, margarine or butter, and sugar. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan or into a 10-inch pie plate; set aside.
Place 3 cups of the strawberries in a blender container. Cover; blend until smooth (should have 1 1/2 c. puree). Chop remaining 1/2 cup strawberries; set aside.

In a large mixing bowl, stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or until firm. Spread fudge topping over pie; freeze at least 2 hours more.
To serve, let pie stand at room temperature 30 minutes before cutting into wedges. If desired, top each serving with whipped cream, sliced almonds, and additional whole strawberries. Makes 10 servings.

July 2008 Tag RWB

Red, White & Bleu Slaw
6 cups green cabbage, coarsely shredded
1/2 cup bacon bits
3/4 cup bleu cheese, crumbled
1 cup Marzetti Slaw Dressing
Cherry tomatoes
Combine green cabbage, bacon bits, 1/2 cup bleu cheese. Add slaw dressing and toss gently to coat well. Chill to blend flavors. When you're ready to serve, garnish with cherry tomatoes and another 1/4 cup bleu cheese.

Strawberry Lemonade Slush
1 (10 ounce) package frozen sweetened sliced strawberries
3/4 cup pink lemonade concentrate
3/4 cup water
3/4 cup crushed ice
2 cups chilled club soda

In a blender or food processor, place the strawberries, concentrate, water and ice; cover and process until smooth. Pour into a 2-qt. freezer container. Cover and freeze for at least 12 hours or until icy. Remove from freezer 1 hour before serving. Just before serving, transfer strawberry mixture to a large bowl; stir in soda.