January 2, 2006
Cream Cheese Icing
This makes a LOT, so I usually half it.
Ingredients:
8 oz cream cheese
1/2 cup butter or margarine (marg makes it softer)
4 cups icing sugar
1 tsp vanilla
MMMM….Cream cheese icing
Land of Nod Cinnamon Buns
From the Best of Bridge. These are now our Christmas Day AND New Years Day tradition:
Ingredients:
20 Frozen Dough Rolls
1 c Brown Sugar
1/4 c Vanilla Instant Pudding
1 tb Cinnamon (up to 2 Tbsp)
3/4 c Raisins, Plumped (optional)
1/4 c Butter, Melted (up to 1/2 C)
Directions:
Before you put the cat out and turn off the lights, grease a 10″ bundt pan and add the frozen rolls. Mix the brown sugar, dry pudding powder and cinnamon. Sprinkle over the rolls. Sprinkle the plumped raisins ontop. Pour the melted butter or margarine over all. Cover with a clean, damp cloth. (Leave out at room temperature). Turn out the lights and say Good Night. In the morning preheat the oven to 350F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now Enjoy!
December 13, 2005
Ever Ready Bran Muffins
This isn’t a Christmas recipe, but is a good one to keep on hand. Once the muffin batter is made, it keep 4 weeks in the refrigerator. So you can have a fresh muffin every day, just like Matthew does 🙂
INGREDIENTS:
Mix and Set Aside:
2 1/2 cups flour (I’ve sometimes used whole wheat – don’t tell Matthew)
2 1/2 tsp baking soda
1 tsp salt
1 cup brown sugar
1 1/2 cups bran
1 1/2 cups All Bran cereal
Next:
2 eggs
1/2 cup oil
1/8 cup molasses
2 cups buttermilk
3/4 cup water
DIRECTIONS:
To make buttermilk, put 2 Tbsp vinegar in a measuring cup, and then add milk until it makes 2 cups. Let stand for 5 minutes (I usually do this first, then mix the dry ingredients).
Beat eggs with oil & molasses in large bowl. Add milk & water. Add dry ingredients & mix well.
To bake, stir cold mixture. You can also add anything you want (blueberries, raisins, chocolate, etc.) I mix them in a separate bowl.
Fill greased muffin cups. Bake at 400 for 18 minutes. If you make large muffins, you’ll have to bake longer.
December 7, 2005
Southwestern Beef Skillet
Ingredients:
1l b. extra lean ground beef
1 Tbsp. chili powder
1 cup medium chunky salsa
1 cup water
1 cup frozen corn
1 cup frozen cut green beans
1 – 1/2cups Minute Rice Brand Rice, uncooked
1cup Kraft Tex Mex Shredded Cheese
I didn’t have Minute Rice, so I just cooked rice ahead of time…and I just used cheddar cheese, as that’s all I had.
Directions:
BROWN meat with chili powder in large deep skillet.ADD salsa, water, corn and green beans. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 min.REMOVE from heat. Top with cheese; cover. Let stand 5 min. or until liquid is absorbed and cheese is melted.
We had this last night & we both enjoyed it. Matthew suggested serving it will tortillas & making wraps. I found it a bit spicy, but sour cream made it great!
November 23, 2005
Cheesecake topped brownies
Brownies. Cheesecake. Icing.
I had some of this for breakfast the other day.
k
1 (21.5 or 23.6 oz) package fudge brownie mix
1 (8 oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
2 tsp vanilla
chocolate icing, if desired
1. Preheat oven to 350 degrees F. Prepare brownie mix as package directs. Spread into well-greased 13×9 inch baking pan.
2. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.
3. Gradually beat in condensed milk. Add egg and vanilla; beat until smooth. Pour cheesecake mixture evenly over brownie batter.
4. Bake 40-45 min or until top is lightly browned. Cool. Spread with frosting or sprinkle with orange peel, if desired. Cut into bars. Store covered in refrigerator. Also freezes well.
November 18, 2005
Yummy crab dip
This is a super easy appy.
k
12 oz (1 1/2 blocks) cream cheese
2 T worschestershire sauce
2 T lemon juice
2 T finely chopped onion
Mix above ingredients well, and spread on a dish.
Top with Heinz chili sauce, or seafood cocktail sauce.
On top of that, sprinkle 1/4 – 1/2 pound (or can) of crab or shrimp.
Sprinkle with lemon juice and parsley.
Serve with crackers.
Try not to eat all at once.
Toffee Crunch Chocolate Bars
BASE:
1 1/2 cups flour
3/4 cup packed brown sugar
3/4 cup butter
TOPPING:
1 can sweetened condensed milk
2 Tbsp butter
1 1/2 cup semi-sweet or milk chocolate chips
1 pkg (200g) Chipits Skor Toffee Bits
DIRECTIONS:
1. Preheat oven to 350. Grease a 13″ x 9″ pan.
2. Base: combine flour and brown sugar. Cut in butter until mixture is crumbly. Press evenly in pan. Bake for 15-20 minutes, or until golden brown.
3. Topping: Heat sweetened condensed milk & butter in heavy saucepan over medium-low heat, stirring constantly, for 5-10 minutes, or until thickened. Spread over baked base. Bake 12-15 minutes longer, or until golden.
4. Sprinkle chocolate chips evenly on top. Return to oven for 2-3 minutes, or until chocolate is soft & shiny. Remove from oven. Spread chocolate evenly. Sprinkle Skor bits on top, pressing lightly into chocolate.
Chill to set chocolate before cutting into bars. Enjoy!
November 11, 2005
FUDGE
This came from Mel’s friend Pam, who used to manage a Rocky Mountain Chocolate Factory.
INGREDIENTS:
1 pkg semi-sweet chocolate (2 cups)
1 pkg milk chocolate (2 cups)
1 jar marshmallow cream (it’s in the junk food isle)
1 can evaporated milk
4 1/2 cups sugar
2 Tbsp margarine
1 pinch salt
DIRECTIONS:
Put milk, sugar, margarine & salt in a large saucepan. Bring to a boil. Stir constantly for 5 minutes.
Pour over chocolate chips in a large bowl & mix well.
Place on wax paper in an 8 x 11 pan.
SOOOOO rich!
November 7, 2005
Shortbread Caramel Squares
Let the Christmas baking begin!!!!
Courtesy of my Grandma.
k
Shortbread
1/2 cup plus 2 T butter
1/4 cup sugar
1 1/4 cup flour
Cream together, press into 8 inch pan, and bake at 350 degrees farenheit for about 20 min or until golden. Let cool a bit.
Caramel
1/2 cup butter
2 T corn syrup
1/2 cup brown sugar
1/2 cup sweet and condensed milk
Mix in a saucepan and bring to a boil. Let boil for 5 min, stirring constantly.
Pour overtop shortbread. Let cool before putting topping on.
Topping — melt 2/3 cup chocolate chips, and spread on top.
November 5, 2005
Chocolate Fudge Brownies (Peanut Butter Variation)
I bought a Nestle cookbook, and I’ve made this recipe two times in a row, upon Matthew’s request.
INGREDIENTS
Brownie:
1 2/3 cups sugar
1/2 cup butter or margarine
2 Tbsp water
2 bars (2 ounces each) Unsweetened baking chocolate, broken into pieces
2 eggs
1 1/2 tsp vanilla
1 1/3 cups flour
1/4 tsp salt
Peanut Butter topping:
1/2 cup peanut butter
3 Tbsp sugar
2 Tbsp milk
DIRECTIONS:
Heat sugar, butter & water in medium saucepan, just to boiling, stirring constantly.
Remove from heat.
Add baking chocolate, stirring until melted.
Transfer to mixing bowl.
Stir in eggs, one at a time, beating well after each addition.
Stir in vanilla.
Gradually stir in flour, baking soda & salt.
Pour into greased 9×13 baking pan.
Combine peanut butter topping ingredients in medium microwave-safe bowl.
Microwave on HIGH for 45 seconds.
Stir until smooth.
Spoon over top of chocolate batter, swirl with a spoon.
Bake in preheated oven at 350 for 20-25 minutes.
Cool completely in pan on wire rack.
Yummy!
