1/3 lb Bleu Cheese
1/4 C warm water
3/4 C buttermilk
1 qt Best Foods Mayo
1 tsp garlic powder
1 tsp pepper
Crumble and mash bleu cheese into warm water with a fork. Add remaining ingredients and mix until blended. Chill. Makes about 5 cups of dressing.
Sunday, November 23, 2008
Pumpkin Bars
2 C flour
2 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 C oil
16 oz can pumpkin
4 eggs
Frosting
2 C powdered sugar
1/3 C butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla
(I actually like to double the frosting for one sheet of pumpkin bars)
Heat oven to 375 degrees. Grease 15x10 inch jelly roll pan. In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 min at med speed. Pour into prepared pan. Bake for 30 to 35 min or until toothpick inserted in center comes out clean. Cool.
In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. Makes 48 bars
2 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 C oil
16 oz can pumpkin
4 eggs
Frosting
2 C powdered sugar
1/3 C butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla
(I actually like to double the frosting for one sheet of pumpkin bars)
Heat oven to 375 degrees. Grease 15x10 inch jelly roll pan. In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 min at med speed. Pour into prepared pan. Bake for 30 to 35 min or until toothpick inserted in center comes out clean. Cool.
In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. Makes 48 bars
Kneaders Double Chocolate Peppermint Brownies
Brownies:
1 cup butter
4oz unsweetened chocolate
2 cups sugar
1 teasoon vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. spread into a buttered 9x13x2 inch baking pan. Bake at 350 for 25 minutes. Do not overcook. Cool.
Filling:
1/2 cup softened butter, margarine, or shortening
2 cups confectioners' sugar
mint flavoring to taste
pink food coloring
In a small bowl, beat the confectioners'sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.
Chocolate Ganache
1/2 cup semi sweet chocolate chips
1/4 cup heavy cream
Crushed red and white peppermint (optional)
Put the chocolate chips and cream into a small bowl. microwave on high for 1 minute stirring every 20-30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint on top.
1 cup butter
4oz unsweetened chocolate
2 cups sugar
1 teasoon vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. spread into a buttered 9x13x2 inch baking pan. Bake at 350 for 25 minutes. Do not overcook. Cool.
Filling:
1/2 cup softened butter, margarine, or shortening
2 cups confectioners' sugar
mint flavoring to taste
pink food coloring
In a small bowl, beat the confectioners'sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.
Chocolate Ganache
1/2 cup semi sweet chocolate chips
1/4 cup heavy cream
Crushed red and white peppermint (optional)
Put the chocolate chips and cream into a small bowl. microwave on high for 1 minute stirring every 20-30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint on top.
Tuesday, November 18, 2008
Skillet Breakfast
8 oz sausage
1 C diced onion
1/2 C diced green pepper
1 pkg (20 oz) hash browns - refrigerated
10 eggs
1/2 C milk
1/2 tsp salt
1/4 tsp black pepper
1 C shredded cheese
Preheat oven to 350 degrees. Heat skillet. Add sausage, onion and green pepper. Cook until sausage is browned. Drain, set aside. Using leftover grease in your pan, add potatoes. (You can also use potatoes that already have the onions and peppers in them). Cook until golden. Stir in sausage mixture. In a large bowl, whisk eggs, milk, salt & pepper. Pour over potatoes. Stir gently to combine. Cover, cook over med heat 6-8 min or until eggs set around the edges. Sprinkle with cheese. Bake uncovered until cheese is melted and eggs are set in center (8-10 min). Cut into slices and serve.
1 C diced onion
1/2 C diced green pepper
1 pkg (20 oz) hash browns - refrigerated
10 eggs
1/2 C milk
1/2 tsp salt
1/4 tsp black pepper
1 C shredded cheese
Preheat oven to 350 degrees. Heat skillet. Add sausage, onion and green pepper. Cook until sausage is browned. Drain, set aside. Using leftover grease in your pan, add potatoes. (You can also use potatoes that already have the onions and peppers in them). Cook until golden. Stir in sausage mixture. In a large bowl, whisk eggs, milk, salt & pepper. Pour over potatoes. Stir gently to combine. Cover, cook over med heat 6-8 min or until eggs set around the edges. Sprinkle with cheese. Bake uncovered until cheese is melted and eggs are set in center (8-10 min). Cut into slices and serve.
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