tag:blogger.com,1999:blog-45546523481351855682024-02-02T16:01:23.353-05:00~~~~~~Mealtime Memories~~~~~~Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-4554652348135185568.post-33927873051031681422017-02-08T19:21:00.000-05:002017-02-08T19:21:32.712-05:00The Perfect White Cupcake<br />
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I love cupcakes! They are like your very own, special little cake that you do not have to share with anyone! You can make cupcakes out of almost any cake recipe that you would bake in a 9 x 13, Bundt or round cake pan! You can choose your favorite flavor of cake and top with any kind of frosting or glaze! Not only can they be personalized, but cupcakes are all the rage right now! Cupcakes have come a long way from being a "child's dessert"...you can find them at bridal and baby showers, wedding receptions, adult birthday parties and even restaurants are including cupcakes on their dessert menu! If baking cupcakes for a party, it is so fun to shop for the perfect cupcake paper or foil liner, decorative paper cup to hold your cupcake and picks to add to the top! I got the pleasure of making cupcakes for my niece's baby shower, with a Hello Kitty theme! I used my favorite white cake recipe and topped them with a butter cream frosting; using a gel color for the pink icing. There are so many options...the cupcake world is endless! Have fun and bake some just for the fun of it!<br />
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<br />Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-57337851783554723342015-04-26T16:56:00.003-04:002015-04-26T17:16:23.327-04:00Glad to be back!I have missed being on here sharing thoughts, ideas and recipes! I have had so much going on! I went back to work, spent time in the hospital with my niece and my Mother passed away. I spent lots of time with her, without internet! Oh yeah, one important thing, my laptop went capoot! How could I forget that! This is a test to see if you can view this! I have met many new people and reconnected with lots of family! I will be back to posting again soon! If you have any questions or suggestions for new posts, please leave a comment!<br />
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Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-67174317861724960972012-05-01T22:44:00.000-04:002012-05-01T22:47:17.046-04:00Bananas, Bananas, Bananas<br />
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What do you do with lots and lots of bananas? I bought a 3 pound bag of ripe bananas at the grocery store a couple of days ago for $1.47! I thought, wow, what a great bargain! The only thing about over-ripe bananas is...I don't like to eat them with black spots on them! So, that means I need to get busy using them before they go to the compost pile! We have been drinking a lot of smoothies lately and bananas are one of my favorite fruits to use! It is super easy to freeze bananas...I'll share more on smoothies later! <br />
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Now, let's get busy using some of these ripe bananas! Everybody has their favorite Banana Bread recipe...either handed down from Grandma or your own personal creation! Some people like chocolate chips, peanut butter, cream cheese or other interesting additions! My favorite Banana Bread recipe is one that I have been making for years and I'm not sure where I found it, so I have no one to give the credit to! I guess I'll claim it! The interesting ingredient used in my recipe is a yellow cake mix! It is not as dense as some recipes, but it is so rich, buttery and moist! It can be served as a cake with a broiled topping or caramel frosting, but I like it warm, out of the oven with a glass of milk! I usually bake it in a tube pan, but tonight I used two loaf pans...so I can share one with a friend! I hope you will enjoy this recipe as much as I do!<br />
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<u>Banana Bread</u><br />
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1 stick butter, melted<br />
1/2 c. oil<br />
1/2 c. sugar<br />
3 eggs<br />
3 bananas, mashed<br />
1 box yellow cake mix<br />
1 c. chopped nuts (optional)<br />
Crushed graham cracker crumbs<br />
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Preheat oven to 350 degrees.<br />
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Mix melted butter, oil sugar and eggs together. Add remaining ingredients and mix well. Pour into greased pan(s), floured with crushed graham cracker crumbs. Bake at 350 degrees for appx. 1 hour.<br />
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<br />Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-2022013756429208172012-04-19T20:25:00.000-04:002012-04-19T20:25:18.029-04:00Make Ahead DessertDo you ever have left-over brownies? I didn't think so! Well, my family is strange and I ended up with a full pan of brownies sitting on my counter. Of course, I could have finished them off...but, I thought better and quickly put them a ziplock bag and threw them in the freezer! Temptation averted...until I decided to make a dessert for my school friends and remembered the frozen brownies! Trifle recipes seem to be making a comeback from the 70's and many of them start with brownies. So, there you go...dessert will be served on Friday! Great way to end the week!<br />
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A Trifle can be made with so many different choices for your base ingredient...cake pieces, day old brownies, broken cookies! You can drizzle syrup, liqueor, or fruit puree over the base and then start layering your other ingredients...pudding, fresh fruit, whipped topping, chopped nuts, chopped candy bars, coconut...the list is endless! This dessert is best served in a trifle bowl or a large glass bowl, so you can see the different layers! Trifles are also fun to layer in individual servings...I like to use a Mason Jar! A jar with a lid makes a trifle a convenient dessert to take to the beach or on a picnic! For "just a bite" of dessert, use any small glass jar that you have. A shot glass works great, but I happened to have a couple of baby food jars in my cabinet! Stores like Pier 1 actually sell cute little single serving glass dishes! Have fun and try different flavors!<br />
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<u>Brownie Trifle</u><br />
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Brownies (your favorite recipe or a box mix)<br />
Caramel/Butterscotch Ice Cream Topping<br />
2 boxes Chocolate Pudding (mixed according to directions)<br />
Heath Bits of Brickle<br />
Whipped Topping (appx. 2 small containers)<br />
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Start layering with 1/2 of brownies, drizzle with syrup, carefully spread 1/2 of pudding over syrup, sprinkle Heath brickles next and top with 1/2 of whipped topping. Repeat layers, ending with whipped topping. You can top with syrup or a sprinkle of brickle!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw1LlXwnGPdzNWN0DSd9hJdt44DUsRl_TSa2THvWimapAsEx3ldmbZLTsZ7P-_wbXDWRk3Z-HfBJPje_CsQ1bBL5fxzcR3a7dfQYXCSWHiJ9iJsAoPmYEjzu2wlfmrptjHWoN2-xfCCo/s1600/DSCN6056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw1LlXwnGPdzNWN0DSd9hJdt44DUsRl_TSa2THvWimapAsEx3ldmbZLTsZ7P-_wbXDWRk3Z-HfBJPje_CsQ1bBL5fxzcR3a7dfQYXCSWHiJ9iJsAoPmYEjzu2wlfmrptjHWoN2-xfCCo/s320/DSCN6056.JPG" width="240" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-41266367236117004922012-04-18T20:16:00.002-04:002012-04-18T20:24:49.758-04:00What's For Dinner?What's for dinner is always the question after work! There are always a few staples that I have on hand...ground meat, taco seasoning and cheese! There are so many things to make with those ingredients...and who doesn't love tacos?! I recently read a recipe that used a pizza crust to make something called "Trash Pizza"...which means you use any left over ingredients that you might have to make a pizza! But, it is not an ordinary pizza...it is a pizza roll! Fun and something different! So, I thought, why not make a Taco Pizza Roll! I have all the ingredients and it doesn't seem too hard! The hardest thing for me is rolling out the crust...I'm not a pizza maker! The fun thing about a "Trash Pizza Roll" is that you can use any meat, any sauce and any cheese you like! I hope you will give this recipe a try, but also change it up a bit and have fun!<br />
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<u>Trash Pizza Roll</u><br />
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Pizza Crust (I used a package mix, but the refrigerated roll is great!)<br />
Ground meat seasoned with Taco Seasoning<br />
8 oz. cream cheese, softened<br />
1/2 to 1 cup sour cream<br />
Taco Sauce<br />
Shredded Cheese (Monterey Jack or Cheddar)<br />
Sauteed onions (optional)<br />
Jalapeno Peppers (optional)<br />
Salsa (optional)<br />
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Preheat oven to 400 degrees. Brown meat and season with taco seasoning. Combine cream cheese and sour cream; mix until smooth. Add taco sauce to taste. Roll pizza crust into a rectangle on greased, wax paper. Spread cream cheese mixture on crust; top with seasoned meat. Add onions and peppers, if desired. Top all with shredded cheese; the amount is to your liking!<br />
<br />
Start with long side of dough and begin to roll, jelly roll fashion, guiding with waxed paper. Continue to roll, very gently. Carefully transfer pizza roll to a greased pan, using the waxed paper to aid in moving it; placing it seam side down. Bake in 400 degree oven for 20 to 25 minutes. Allow to cool slightly before serving. Serve with sour cream and salsa, if desired.<br />
<br />
(This recipe was created by me, to please my family's taste! Feel free to adjust any, or all, of the ingredients to please you and your family.)<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0wTKIrsZynOfcNYks5baA3k-fABe4S0OCfCQ5Eq7O-_efEDYXOYr29hQYmag5sJr_7ILDGsgUbwFYCoBBE0TvMD-_6_3CveOVDnfdkOfPaI2RMYy5A0VpRhHZ-JuxB0-T9yhVPgXF6s/s1600/DSCN5995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0wTKIrsZynOfcNYks5baA3k-fABe4S0OCfCQ5Eq7O-_efEDYXOYr29hQYmag5sJr_7ILDGsgUbwFYCoBBE0TvMD-_6_3CveOVDnfdkOfPaI2RMYy5A0VpRhHZ-JuxB0-T9yhVPgXF6s/s320/DSCN5995.JPG" width="240" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-27728730644924088882012-04-02T21:01:00.000-04:002012-04-02T21:01:12.095-04:00Happy Spring!<span lang="EN">Wow, it has been a long time since I have posted anything on my blog! I could tell you that I was too busy, too tired, on vacation or spending too much time on Pinterest! Yep, the last one would be true! I really like reading other peoples recipes and ideas, but I am ready to get back in the groove and share some of my favorites with you! Spring is here, or depending on where you live, summer is here! I look forward to sharing some of my springtime recipes with you! <br />
<br />
I will also be throwing in some ideas for healthy alternatives for those of us that have tummy issues! Digestive problems are very common in our society, and I have enjoyed reading and learning about more foods that will help with these tummy issues!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMLFjvjNcJ8KPHalfx3jaFlT47WGlnanjNDvN5UpPQPgC9U_jTbXvRT2qDDeCr_lWHjB3FjCUB5RHH0-5YPQUyTvgJpM_bwyNubVYdK0_BVehptxdUdsr67iCLPlxuGkqsHks2nJooCM/s1600/dogwood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMLFjvjNcJ8KPHalfx3jaFlT47WGlnanjNDvN5UpPQPgC9U_jTbXvRT2qDDeCr_lWHjB3FjCUB5RHH0-5YPQUyTvgJpM_bwyNubVYdK0_BVehptxdUdsr67iCLPlxuGkqsHks2nJooCM/s200/dogwood.jpg" width="200" /></a></div></span>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-33005962564370821482012-04-02T20:54:00.000-04:002012-04-02T20:54:03.040-04:00Cheesy Ckicken Doritos CasseroleIsn't it great to be prepared for dinner a day or more ahead of time! I love being at work and think "what's for dinner?"....and then remember that I planned and prepared earlier in the week! Sometimes the meal can be complete or at least have cooked the majority the day before! This recipe is so easy and quick to put together...especially if you already have the chicken cooked! This is a dish that is sure to please everyone...who doesn't like cheese and Doritos!<br />
<br />
<u>Cheesy Chicken Doritos Casserole</u><br />
<br />
1 bag of Nacho Cheese Doritos<br />
3 cups cooked chicken, chopped <br />
8 oz sour cream<br />
1 can cream of mushroom soup<br />
1 can cream of chicken soup<br />
1 can Rotel Tomatoes<br />
2 cups Cheddar or Monterey Jack cheese<br />
Garlic Powder, Salt and Pepper to taste<br />
Green Onions or sweet onion, chopped<br />
(optional)<br />
<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Lightly spray a 9x13 pan with cooking spray. Crush the entire bag of Doritos and cover the bottom of the dish; saving some for top of casserole. Reserve one cup of cheese; mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos. Bake for 30 minutes or until bubbly. Top casserole with the remaining cheese and Doritos and bake 5 additional minutes or until melted.<br />
<br />
Any kind of cheese works well...of course I used more than the recipe calls for!<br />
Use a rotisserie chicken for quick preparation. I actually cooked my chicken the day before and chopped it before mixing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMpCvdhYfrda4HirgFVmA7FjIDkNjwQLZNjHog5hkTBKuS4p6-eMYdKCb9ErnqW4kuaguNDMgj6-U9tmtJdDl7KbX5HdmtA64PxtmQcgE419sIyUlJlCK729yo_gaxkFhZnBFCjsJFPw/s1600/DSCN5891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMpCvdhYfrda4HirgFVmA7FjIDkNjwQLZNjHog5hkTBKuS4p6-eMYdKCb9ErnqW4kuaguNDMgj6-U9tmtJdDl7KbX5HdmtA64PxtmQcgE419sIyUlJlCK729yo_gaxkFhZnBFCjsJFPw/s320/DSCN5891.JPG" width="320" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-45205272377930788132012-01-24T22:28:00.000-05:002012-01-24T22:28:43.952-05:00Lemon Drop CookiesA friend of mine gave me the idea of this delicious, tart lemon cookie! It's a little crunchy, a little like candy, and a whole lot tart; a true lemon lover's treat! It is so easy to make...give it a try!<br />
<br />
<u>Lemon Drop Cookies</u><br />
<br />
1 package sugar cookie mix<br />
1 small bag of Lemon Drop candy<br />
<br />
Preheat oven to 350 degrees.<br />
Prepare sugar cookie mix as directed on bag...for drop cookies.<br />
Using a mallet, crush lemon drops into tiny pieces.<br />
Mix well into cookie dough.<br />
Place 1 tablespoon cookie dough 2 inches apart on cookie sheet.<br />
Bake for 10 minutes. Cool completely before moving to cooling rack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim1gAuPcVhYzAEfw7FRD_jyLROyeUS2CL6XM11qBdRfY816z-CI9W_Ba2jTPkfiOWNm0-9lkop_gFncM4iuaua_7jyhyphenhyphenJLFmGToiPTJTrjatxQjIhaf-nc508tCXc68dUm1QW1YVvEbk/s1600/DSCN5630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim1gAuPcVhYzAEfw7FRD_jyLROyeUS2CL6XM11qBdRfY816z-CI9W_Ba2jTPkfiOWNm0-9lkop_gFncM4iuaua_7jyhyphenhyphenJLFmGToiPTJTrjatxQjIhaf-nc508tCXc68dUm1QW1YVvEbk/s320/DSCN5630.JPG" width="320" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-41331328154257098292012-01-24T22:08:00.003-05:002012-01-24T22:17:30.186-05:00Easy Lemon Pound CakeI had the privilege of making my best friend's birthday cake this evening! I ask her what "flavor" she wanted, but, of course I knew what it was...Lemon! It is so awesome to have a friend that you know so much about! One of the reasons I know so many things about my friend is...we have so much in common! Well, food, that is! (Her movies are way to scary for me!) We like the same fast food, the same adult beverages, the same restaurants, etc.! The list goes on and on! So, of course, with my love for lemon...I knew exactly what "flavor" to make! I love making everything from scratch, but sometimes there isn't enough time in the day! That's when a cake mix comes in real handy! Of course, it need not fly alone...there are so many ways to dress it up! So, always keep one or two boxes of cake mix in your pantry...and you will be prepared to make a yummy cake on a moments notice! This Lemon Pound Cake is so moist; it is delicious served just as it is...warm from the oven or with a lemon glaze drizzled over top! (This happens to be my Dad's favorite cake!) But, for my friend, I thought it needed a creamy, lemony frosting! Enjoy!!<br />
<br />
<u>Easy Lemon Pound Cake</u><br />
<br />
<span lang="EN">1 Lemon Cake Mix<br />
1 (3.4 oz) pkg instant lemon pudding and pie filling <br />
4 large eggs <br />
1 cup water (or milk or buttermilk)<br />
1/3 cup vegetable oil<br />
<br />
Preheat oven to 350°F. Grease and flour 10-inch tube pan.<br />
<br />
Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.<br />
<br />
Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.<br />
<br />
Glaze: Combine 2 cups powdered sugar and enough lemon juice to make it a drizzling consistency. Drizzle over cooled cake.</span><br />
<br />
Easy Lemon Icing: Combine 1 tub of lemon frosting with 1 8 oz. cream cheese (softened). Beat cream cheese until light and fluffy; add lemon frosting and blend until well combined.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOmhYv2iLisOLKSFLiVMERTxDU7ApNN_2B4JegJw1SB0QwpoQxBnlgZosGeBBo4u4G8qoL8zyd0CafY0LCUf54qlF_1i78Ov8zqAd68g-AfcE1sUqV4jeGo8JWdji-m7bgINr4255I2s/s1600/DSCN5597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOmhYv2iLisOLKSFLiVMERTxDU7ApNN_2B4JegJw1SB0QwpoQxBnlgZosGeBBo4u4G8qoL8zyd0CafY0LCUf54qlF_1i78Ov8zqAd68g-AfcE1sUqV4jeGo8JWdji-m7bgINr4255I2s/s320/DSCN5597.JPG" width="320" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-69406839747952283122012-01-22T19:25:00.001-05:002012-01-22T19:28:02.494-05:00Aunt Barbara's Peanut Butter Pie<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Happy National Pie Day! I never need a reason to make a pie, but today being National Pie Day, I had no choice! I have many recipes, as I love to make pies for dessert; they are so much easier and faster than cakes! The one that I chose to celebrate on National Pie Day is a very old recipe that has been handed down through the generations; to be exact...my husband's side of the family! I suppose this is probably his favorite dessert (he's not much of a cake man!). He remembers his Aunt Barbara making this rich, creamy, peanut buttery pie when he was a child. It is a true compliment for him to say "it's just like I remember"! It might seem a little time consuming, but it is worth every minute! I made my own crust, recipe below; but you can definitely use a store bought crust. However, I wouldn't take short cuts on the custard...so delicious! I prefer to eat this pie after it cools a little, but still warm! Of course, make sure you have a tall glass of milk to go with it!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><u>Aunt Barbara's Peanut Butter Pie</u><br />
<br />
1 baked pie crust<br />
1 cup powdered sugar<br />
1/2 cup peanut butter<br />
<br />
basic custard:<br />
2 cups milk<br />
1/3 cup flour<br />
1 1/2 cup sugar<br />
3 egg yokes (whites reserved for meringue)<br />
1 tsp. vanilla<br />
1 Tbl. butter<br />
<br />
meringue:<br />
3 egg whites (room temperature)<br />
1/4 tsp. cream of tarter<br />
1/4 tsp. vanilla<br />
1/8 tsp. salt<br />
1/2 cup sugar<br />
<br />
Combine powdered sugar and peanut butter in medium sized bowl. Stir, with a fork, until crumbly. Set aside.<br />
<br />
Make custard. Combine flour and sugar in medium saucepan; stir. Slowly add milk, while stirring, over medium heat. Cook until bubbly and beginning to thicken. Slightly whisk egg yokes; temper by stirring a small amount of hot mixture into the yokes; slowly stir into hot milk mixture. Add vanilla. Cook until thickened (pudding consistency); remove from heat and stir in butter. Stir until smooth and creamy. Cool slightly.<br />
<br />
While custard cools, make meringue. Beat egg whites in a large bowl at high speed of an electric mixer until foamy; sprinkle cream of tarter, vanilla and salt over egg whites; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling to edges of crust, covering filling.<br />
<br />
Place all but 1/2 cup peanut butter crumbles in bottom of cooled crust. Pour custard over all. Top with meringue; sprinkle with remaining crumbles. Bake in preheated 400 degree oven until slightly brown.<br />
<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-19535613091395104782012-01-22T19:21:00.001-05:002012-01-22T19:23:32.484-05:00Foolproof Vodka Pie DoughThis is my favorite pie dough, so tender and flaky!<br />
<br />
FOOLPROOF VODKA PIE DOUGH <br />
<em>from America's Test Kitchen</em><br />
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. <br />
<br />
2-1/2 cups unbleached all-purpose flour <br />
1 teaspoon table salt <br />
2 tablespoons sugar <br />
12 tablespoons (1-1/2 sticks) cold unsalted butter, cut into 1/4-inch slices <br />
1/2 cup cold vegetable shortening, cut into 4 pieces <br />
1/4 cup cold vodka <br />
1/4 cup cold water <br />
<br />
Process 1½ cups flour, salt and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening, and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. <br />
<br />
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.<br />
<br />
For a custard pie or prebaked pie shell, I half this recipe. <br />
<br />
Flour work surface well. Roll pie dough in a circle to fit your pie pan, with about 1 inch hanging over. Place in pie plate. Fold edges under and flute or stamp with tines of a fork. Using fork, poke small holes in crust before baking. Bake in a 375 degree oven for appx. 25 minutes or until lightly brown. Cool completely before filling.<br />
<br />
Tip: Fold rolled pie crust in half and then in half again. Place point in center of pie plate and unfold. Easy way to transfer crust to pie plate.<br />
<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqQ57VhFh-gFYWRriPxe-HyrGwSIVlMFa0mnTLXeTyAz4hRgdW1oRDl2fC7aZ-3IZEogaCWUfuybZXZZlY9tJQi15OGyThSobLm9_hnnenvHYk0Ho-2ywDwz5Ayud6Id4nsTl9UkwoGU/s1600/DSCN5508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqQ57VhFh-gFYWRriPxe-HyrGwSIVlMFa0mnTLXeTyAz4hRgdW1oRDl2fC7aZ-3IZEogaCWUfuybZXZZlY9tJQi15OGyThSobLm9_hnnenvHYk0Ho-2ywDwz5Ayud6Id4nsTl9UkwoGU/s320/DSCN5508.JPG" width="320" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-33252073243603590152012-01-16T11:19:00.004-05:002012-01-16T12:43:46.536-05:00Lidia's Baked Ziti<a href="http://www.lidiasitaly.com/">http://www.lidiasitaly.com/</a><br />
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I wanted to share this recipe with you from Lidia's Italy. It is absolutely the most amazing Baked Ziti I have ever made! It seems a little time consuming, but it well worth the time! The addition of fresh Basil leaves and Ricotta cheese gives this dish the most intense flavor! It is very important that you use fresh Mozzarella (found in the deli section of store) and fresh Basil leaves. I also bought the Provolone in the deli; it is so much better than the pre-shredded, bagged kind; ask for about an 1 1/2 inch slice of the cheese and shred it yourself! You will be glad you used the freshest ingredients! This makes a lot, so be sure to invite someone over for dinner! <br />
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<div id="recipe_details_recipe"><div class="tab_body"><div id="recipe_intro"><div class="introcopy">serves: 6-8 <br />
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Baked ziti is a real crowd pleaser. It is easy to assemble, so it's one of those recipes that you can double or triple on those occasions when you have to feed your kids' whole soccer team. It is also a versatile recipe as we become more aware of our intake of nutritious proteins and vegetables; it is delicious if you add chicken or steamed vegetables (even leftover veggies would make a great filling). Legend has it that as Attila approached Rome, Pope Leo I brought baked ziti with him to meet the invader. After the meal, Attila developed serious gas, considered a bad omen by the gods, and turned around and left Rome untouched. I don't know many who could leave a steaming plate of baked ziti untouched. Sicilian in origin, this was a favorite of many Italian immigrants, who could take the ziti into the fields or mines with them and have a tasty lunch. <br />
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<img src="http://www.lidiasitaly.com/images/lidia_signature.png" /> </div></div><div class="recipe_section_header"><u>Baked Ziti</u></div><div class="recipe_section_header"></div><div class="ingredients">kosher salt<br />
1 pound ziti<br />
1 pound fresh ricotta , drained<br />
9 fresh basil leaves<br />
1 pound low-moisture mozzarella, cut in 1-inch cubes<br />
1 cup shredded provola (Provolone)<br />
5 cups Marinara sauce (Recipe below.)</div><div class="recipe_section_header"></div><div class="directions">Preheat oven to 400 degrees F. Bring a large pot of salted water to boil and add ziti. Cook the ziti until just al dente, about 10 to 12 minutes, and drain. <br />
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Meanwhile, bring the marinara sauce to simmer in a large skillet. Stir in the ricotta and basil leaves. (I only added about 4 basil leaves to this mixture.)<br />
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Spread ½ cup of the sauce in the bottom of a 15-by-10-inch Pyrex baking dish. Layer half of the ziti on top of the sauce. Sprinkle with half the mozzarella cubes and half of the provola. Pour 2 cups of the sauce over the cheese, and spread in an even layer. Top with the rest of the pasta, and spread 2 cups sauce over that layer of pasta. Sprinkle with the remaining cheeses, and dollop with the remaining ½ cup of sauce. (I used a 9 x 13 dish.)<br />
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Place the dish in the oven and bake, uncovered, until browned and bubbly, about 30 minutes. Let rest 5 minutes before cutting. (If you want to assemble this ahead of time, bake for 15 minutes covered with foil, then, when ready to serve, uncover and bake for an additional 20 minutes.)</div><div class="directions"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAxc0Lc3VEJWUmCltCEuJ6ccQIs5jHJ3WUW3BQf9lfKbgUqmFnKauxFQ6n5P9gf0dE6ZM-ubn4Rz8hLfUGuAZ7Tqlxpk8zojCOf7HxYCKJgvP4BoP-ed74jJajBDewJTdBXvLdOdYbeQ/s1600/DSCN5443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAxc0Lc3VEJWUmCltCEuJ6ccQIs5jHJ3WUW3BQf9lfKbgUqmFnKauxFQ6n5P9gf0dE6ZM-ubn4Rz8hLfUGuAZ7Tqlxpk8zojCOf7HxYCKJgvP4BoP-ed74jJajBDewJTdBXvLdOdYbeQ/s320/DSCN5443.JPG" width="320" /></a></div><div class="directions"><img src="http://www.lidiasitaly.com/images/corner_white_top_left.png" /> </div><div id="content"><div id="main_galley"><div id="main_galley_content" style="background-color: #faf8f4; border-left: #ffffff 1px solid; padding-right: 19px; padding-top: 30px;"><div id="recipe_details_recipe"><div id="recipe_tabs_bottom_recipe"><div class="left"></div><div class="right"></div></div><div class="tab_body"><div id="recipe_intro"><div class="recipe_image"></div><div class="introcopy"><br />
The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and he texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor. Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce. <br />
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<img src="http://www.lidiasitaly.com/images/lidia_signature.png" /> </div><div class="introcopy"><u>Marinara Sauce</u></div><div class="introcopy"><br />
</div></div><div class="ingredients">¼ cup extra-virgin olive oil<br />
8 garlic cloves, peeled<br />
1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid<br />
kosher salt<br />
peperoncino (I used about 1 1/2 tsp. Crushed Red Pepper Flakes.)<br />
10 fresh basil leaves, torn into small pieces<br />
freshly ground black pepper</div><div class="ingredients"><br />
</div><div class="directions">Heat the oil in a 2 to 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes. <br />
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Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.</div></div></div></div></div></div></div></div></div></div></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com1tag:blogger.com,1999:blog-4554652348135185568.post-8577583552950728822012-01-15T21:41:00.000-05:002012-01-15T21:41:33.849-05:00Chocolate Craving<div style="text-align: left;">Have you ever had a chocolate craving? Who am I kidding! If you are reading this blog, you obviously enjoy cooking, and most likely, love desserts; preferably chocolate! This afternoon I decided that I had that said craving; I was going to make a chocolate cake! I didn't have a particular recipe in mind, as long as it had cocoa powder, chocolate chips, baking chocolate or chocolate syrup, etc. in the recipe! I began to collect the basic ingredients for baking a cake; you know, flour, sugar, etc. I went to the fridge to get the eggs...and...I remembered that I had fried the last one for breakfast! I really did not want to go to the store for just one item...then I remembered reading a recipe for a chocolate cake that did not require eggs! I searched online and found this recipe...oh my...it is so moist and chocolately! And who would have thought that the magic ingredient would be vinegar! Sounds weird...but let me tell you...it works! Delicious! There are many different kinds of chocolate frosting recipes...I chose to make a Chocolate Buttercream Frosting! I hope you enjoy this rich, chocolate cake as much as I did!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>"No Eggs" Chocolate Cake</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 1/2 cups all-purpose flour</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">1/2 cup baking cocoa</div><div style="text-align: left;">1 tsp. baking soda</div><div style="text-align: left;">1/2 tsp. salt</div><div style="text-align: left;">1/3 cup vegetable oil</div><div style="text-align: left;">1/2 tsp. vanilla</div><div style="text-align: left;">1 cup cold water</div><div style="text-align: left;">1 tsp. white vinegar</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 375 degrees. Mix all ingredients except vinegar in medium size mixing bowl. Mix until smooth. Add vinegar; stir again. Pour into greased 8x8x2 pan. Bake for appx. 20 minutes. Cool completely before frosting.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Chocolate Buttercream Frosting</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup butter, softened</div><div style="text-align: left;">2 1/4 cups powdered sugar</div><div style="text-align: left;">1/2 cup cocoa</div><div style="text-align: left;">1/4 tsp. vanilla</div><div style="text-align: left;">1/4 cup milk</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cream butter until smooth; add vanilla. Gradually beat in powdered sugar and cocoa. Add milk. You may add more or less milk to get the consistency you prefer. Frost cooled cake.</div><div style="text-align: left;"><br />
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</div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-70471024037367365162012-01-13T22:18:00.000-05:002012-01-13T22:18:25.024-05:00Microwave PopcornI'm sharing this great idea with you from another blog! I had never thought to make popcorn in the microwave using a brown paper bag! So much healthier!<br />
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<a href="http://www.squawkfox.com/2010/07/27/popcorn-recipe-gourmet-popcorn/">http://www.squawkfox.com/2010/07/27/popcorn-recipe-gourmet-popcorn/</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ3D0kkWYnFsK1PUuPQqQxYpisK-Jh1n85fA-Bb0QBaWf07VGcsZe9g0LgaYVoXTRVmGepAgSguW7mcZSAjZdu0ckb_m893qhY8-onu35lBAsxnhlOmiMRolz6ia-j3QuXuI-kuvkoo8/s1600/popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ3D0kkWYnFsK1PUuPQqQxYpisK-Jh1n85fA-Bb0QBaWf07VGcsZe9g0LgaYVoXTRVmGepAgSguW7mcZSAjZdu0ckb_m893qhY8-onu35lBAsxnhlOmiMRolz6ia-j3QuXuI-kuvkoo8/s320/popcorn.jpg" width="320" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-57723711898257259792012-01-04T18:56:00.001-05:002012-01-04T18:58:47.111-05:00Pantry StaplesWith the cold weather, and always a chance for snow, it is nice to have a few "go-to" recipes for those days when we want to stay inside! This is a good time of year to have items in the pantry and freezer to prepare dinner without going to the store! Of course, my shopping list always includes onions, garlic and peppers; so I always have a few fresh ingredients, too! Some recipes will allow you to use frozen vegetables; either from the frozen food section or freshly chopped and frozen in small containers. You can also buy chopped garlic stored in jars...a handy substitute for fresh garlic!<br />
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I hope you enjoy the snow...if it snows where you are! Our kids will come in cold and starving; looking for something warm to eat! Keep the fridge full!!<br />
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This recipe is requested by my oldest son...I often forget that I have the ingredients to make it! It really isn't a casserole; it is a skillet or one pot dish! The addition of sour cream seems a little strange, but it is so good!<br />
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<u>Sausage Casserole</u><br />
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1 lb. breakfast sausage (regular or hot)<br />
Onion, chopped (per your taste)\<br />
Bell Pepper, chopped (per your taste)<br />
2 cans stewed tomatoes<br />
1 tsp. chili powder<br />
1 tsp. salt<br />
1 Tbl. sugar (optional)<br />
1 cup macaroni noodles<br />
2 cups sour cream<br />
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Brown sausage; when almost done, add onions and peppers. Continue to cook until vegetables are tender. Add tomatoes, chili powder, salt and sugar. Bring to a simmer; add noodles. Cook, covered until noodles are tender. Stir in sour cream; heat until warm, but not boiling. Stir until well combined. Served with a salad...dinner is ready!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtczNOfFJSpp8l1mAF-w3hbDUZ7ct8zy2qek26rRe3iVjqp8FJjl_EwLNteg6DDV1UdfY7Fx-N3Q0oUR9zcQuvjZMInYmCcWTWDe0dkiMjYtBH9_mSk-llTGC5gep7oeJxRFDQ4xu3SCk/s1600/DSCN5418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtczNOfFJSpp8l1mAF-w3hbDUZ7ct8zy2qek26rRe3iVjqp8FJjl_EwLNteg6DDV1UdfY7Fx-N3Q0oUR9zcQuvjZMInYmCcWTWDe0dkiMjYtBH9_mSk-llTGC5gep7oeJxRFDQ4xu3SCk/s320/DSCN5418.JPG" width="313" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-48796073745313213582012-01-03T21:39:00.001-05:002012-01-03T21:42:50.268-05:00Last Minute "Christmas" GoodieI hope all of you have had a Merry Christmas and a Happy New Year! Time has flown by, but it has been a wonderful and blessed season to rekindle with friends and framily. Our Christmas break didn't start until December 23 for teachers and kids, so I didn't have time to make all of the goodies that my family loves! However, we do have two weeks after Christmas, which means we are still celebrating! So, for a late Christmas treat, I made these addicting little treats! One thing that I cannot resist is the combination of salty and sweet...salty crackers, peanut butter and white chocolate! I think I'll go have one now!<br />
<br />
<u>White Chocolate Dipped Crackers</u><br />
<br />
Ritz Crackers (appx. 2 sleeves)<br />
Peanut Butter<br />
1 Bag White Chocolate Chips<br />
2 Tbl. shortening<br />
<br />
(You can also use the white dipping chocolate (a.k.a. Almond Bark).<br />
<br />
In the top half of a double boiler, pour baking chips and add shortening. Keep water simmering on low. As chips begin to melt, stir until smooth. For dipping, you may remove the top bowl to counter surface. If mixture begins to thicken, place bowl back over simmering water; stir til smooth.<br />
<br />
Prepare peanut butter crackers. Go easy on the peanut butter, it will squish out the sides of the crackers!<br />
<br />
Dip each sandwiched cracker in white chocolate using a dinner fork; shaking excess off with the tines of the fork. Place carefully on waxed paper or parchment paper! Allow to cool for appx. 1 hour! Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGos5UHhynRjzePuhrYL-UEyWMXl_W_fm7TqWxIG_gnCy47fJoPCD3wSK1am_wScH72T6JY5QP1imeNQCU2rxIbL3CE6A2yFFJcVurqD7giRwlPKcguWWivM7qqwBOMcCL9O86nhXSYtU/s1600/DSCN5442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGos5UHhynRjzePuhrYL-UEyWMXl_W_fm7TqWxIG_gnCy47fJoPCD3wSK1am_wScH72T6JY5QP1imeNQCU2rxIbL3CE6A2yFFJcVurqD7giRwlPKcguWWivM7qqwBOMcCL9O86nhXSYtU/s320/DSCN5442.JPG" width="320" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-58133635202621938432011-12-22T21:53:00.002-05:002011-12-22T22:00:02.602-05:00Christmas CakeLast night, I began the process of making my favorite Christmas cake...Layered Coconut Cake! It is a simple recipe, but it takes a little extra time and love! I like to make it a couple of days before I plan to serve it, the flavors intensify and it becomes so moist! I very rarely say that I love a cake, but honestly, I can eat this Coconut Cake for breakfast, lunch and dinner! Probably not good on the hips...but hey, it's the holidays! I hope you will find time to bake this moist, delicious cake during the coming year...for a special celebration or just to make someone smile!<br />
<br />
<u>Layered Coconut Cake</u><br />
<br />
1 box white or yellow cake mix<br />
2 cups sugar<br />
2 cups sour cream<br />
2 cups coconut<br />
16 oz. cool whip<br />
Extra coconut for top of cake (optional)<br />
<br />
Bake cake as directed on box, for two 8 or 9 inch round pans. Cool completely. Cut each cake in half, horizontally. Mix sugar, sour cream and coconut; fold in cool whip. Spread coconut mixture between each layer and on the top and sides of cake. Refrigerate overnight.<br />
<br />
Hints: I use dental floss to cut the cake layers. Holding the floss on each end, start on one side and gently pull through to the other side!<br />
<br />
I prefer to refrigerate this cake for a couple of days. (If I have time!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKxUY3qEsdn2rXzIlG-hmMWlZeIYu7aO17nUaVt2_1DPTpoB7W0wjsa2ptcDyerD-_ACvkEjSkjrw0AVbl7JwNo_FNCr0SiRpW4xgt2plBKoBOTqhLupbg3tSJtGmbh4s0oBOX2SBBJI/s1600/DSCN5310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKxUY3qEsdn2rXzIlG-hmMWlZeIYu7aO17nUaVt2_1DPTpoB7W0wjsa2ptcDyerD-_ACvkEjSkjrw0AVbl7JwNo_FNCr0SiRpW4xgt2plBKoBOTqhLupbg3tSJtGmbh4s0oBOX2SBBJI/s320/DSCN5310.JPG" width="240" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-63412576525168250022011-12-18T18:03:00.008-05:002011-12-18T18:39:41.659-05:00Holiday Sweets<div style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div>Today is the last opportunity I will have to make goodies to share with friends! So, I have been real busy making cookies, candy and cakes! You probably won't have time to make these recipes before Christmas, but there is always New Years! Take time to enjoy every minute with your family and friends, it will be worth it! <br />
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Merry Christmas and Blessings to you and your family!<br />
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<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFxGy66vVWDS-pCI1ZrcVeuPdGgTsmj1c8AazpO_maWFnvORidMuS7maNqlhfzVpunRL8uRX8BFO2ucaFK668AeQhyphenhyphen2L5dvQSqn_EJBXoXD-dmVDrgnbDRq5LVzWOuyEhISF3gx6GNn4/s1600/DSCN3235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFxGy66vVWDS-pCI1ZrcVeuPdGgTsmj1c8AazpO_maWFnvORidMuS7maNqlhfzVpunRL8uRX8BFO2ucaFK668AeQhyphenhyphen2L5dvQSqn_EJBXoXD-dmVDrgnbDRq5LVzWOuyEhISF3gx6GNn4/s200/DSCN3235.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div></div><div>This recipe was shared with me by a friend who has since moved away. It may sound difficult, but if I can make this, you can! After cooling, place in decorative tins, unusual glass jars or printed cellophane bags! Great for gift-giving!</div><br />
<div> <u>Caramel Corn</u></div><br />
5 quarts plain popcorn<br />
1 cup butter<br />
2 cups brown sugar<br />
1/2 cup white corn syrup<br />
1 tsp. salt<br />
1/2 tsp. baking soda<br />
1 tsp. vanilla<br />
<br />
<div></div>Preheat oven to 250 degrees.<br />
<br />
<div>Prepare popcorn and place in a very large baking dish/pan.</div><br />
<div>Melt butter in a heavy pot; stir in sugar, corn syrup and salt. Boil without stirring for 4 minutes. Remove from heat and stir in vanilla and baking soda. (Mixture will become bubbly.) Pour over popcorn and quickly begin to stir. Stir until popcorn is coated well. Bake for 1 hour; stirring every 15 minutes. Cool and place in containers.<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQARHDKYP505uPMzf88QkeSuEzzQi_fUEqAz10QFuNx_s7C2nnqnj6Rda0mjQYgeDKp1UjtEQBt6YqDAB_9uZm1EF1o-qZNN5lPjfqvavnE6ePqj-chfE1XirWg2avbMwvBJMrQ130G3g/s320/food+carmel+corn.JPG" width="278" /></div><div class="separator" style="clear: both; text-align: center;">Caramel Corn</div><br />
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</div><div> </div>You are reading it here first! I am sharing with you my Oatmeal Chocolate Chip Cookie recipe that has been locked in a vault for many years! I'm not bragging or anything, but all who receive these cookies as a treat are more than thrilled! They truly are delicious; crispy on the outside, but still gooey on the inside!<br />
<br />
<div>Stack these cookies in a slender cellophane bag and tie with a brightly colored ribbon! Perfect for friends and neighbors!</div><br />
<div> <u>Oatmeal Chocolate Chip Cookies</u></div><br />
1 3/4 cups all-purpose flour<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
1 cup solid vegetable shortening<br />
1/2 cup sugar<br />
1 cup firmly packed brown sugar<br />
1 tsp. vanilla<br />
2 eggs<br />
1 1/2 cups rolled oats<br />
2 cups semisweet chocolate chips (1 bag)<br />
<br />
<div> Preheat oven to 350 degrees.</div><br />
<div>Combine flour, salt and baking soda. Beat together shortening, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and oats. Stir in chocolate chips. Drop cookie dough by well-rounded teaspoons onto cookie sheet. (I use a medium Pampered Chef scoop.) Bake 9-11 minutes. Cool two minutes before removing them to a cooling rack.</div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvrPQsAMvnsRhQfwNegArzSzE0mns_tu22fRTqGBo550Z3Hrvo0L1jjDSphNRLU9WTYAwZATTDAsVecxljd6VnAv7qjW5jRBXa20rK54A5vfpBPWm0Ko9SC36Cz_Ag3KmAmuDYOaXUxY/s1600/food+chocolate+chip+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvrPQsAMvnsRhQfwNegArzSzE0mns_tu22fRTqGBo550Z3Hrvo0L1jjDSphNRLU9WTYAwZATTDAsVecxljd6VnAv7qjW5jRBXa20rK54A5vfpBPWm0Ko9SC36Cz_Ag3KmAmuDYOaXUxY/s320/food+chocolate+chip+cookies.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Oatmeal Chocolate Chip Cookies</div><div class="separator" style="clear: both; text-align: center;"></div><div></div><div class="separator" style="clear: both; text-align: center;"></div><div></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Fudgy, moist, gooey, sinful...a few words to describe my Triple Chocolate Cake! So easy to make; it starts with a cake mix and boxed pudding! Once you make this cake, you will be asked to bring it to every get together...holidays, picnics or parties! I have a very good friend, Pam, who shares the same thought about this cake as I do...PMS!! Chocolate is always a perfect treat to share with your girlfriend! Enjoy with vanilla bean ice-cream and chocolate syrup for real decadence! For a little crunch, top with toasted nuts; or make your cake festive with a sprinkle of crushed peppermint! Enjoy!!!</span></div><div> <u> </u></div><u>Triple Chocolate Cake</u><br />
<br />
1 box chocolate cake mix (no pudding)<br />
4 eggs<br />
1/2 cup oil<br />
1 1/2 cup water<br />
2 boxes instant chocolate pudding<br />
1 large bag chocolate chips (2 cups)<br />
<br />
<div> Preheat oven to 350 degrees.</div><div><br />
Mix all ingredients in a large mixing bowl; mix until smooth and creamy. Pour into a greased bundt pan. Bake for 45 minutes to 1 hour. Allow to cool for 20 to 30 minutes; turn out onto serving plate.</div><div><br />
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</div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-29087413403624863202011-12-08T22:25:00.003-05:002011-12-08T22:33:19.701-05:00Cookies and MilkWho doesn't like cookies!? For the past two nights I have wanted a cookie...any flavor, any size...even store bought! Of course, if I have time, I prefer homemade cookies! I decided to make each of my son's favorite this week and tonight it was Oatmeal Raisin for Ben! With the addition of cinnamon, it becomes a comfort food; great for a cold, winter evening! Serve with a glass of cold milk as you snuggle by the fire!<br />
<br />
<div class="BVBrowserIE BVBrowserIE8" id="BVRRSummaryContainer" jquerybv1323399639420="3"><div class="BVRRRootElement"><div class="BVRRRatingSummary BVRRPrimarySummary BVRRPrimaryRatingSummary"><div class="BVRRRatingSummaryStyle2"><div class="BVRRSecondaryRatingsContainer"><div class="BVRRRatingContainerStar"><div class="BVRRRatingEntry BVRREven"><div class="BVRRRating BVRRRatingNormal BVRRRatingAppearance" id="BVRRRatingAppearance_Rating_Summary_1"><div class="BVRRRatingNormalImage"><u>Oatmeal Raisin Cookies</u><br />
<br />
3/4 cup Crisco All-Vegetable Shortening</div></div></div></div></div></div></div></div></div><div id="ctl00_ContentMain_fvRecipes_rptIngredients_ctl01_liIngredient">3/4 cup sugar<br />
3/4 cup firmly packed brown sugar<br />
2 large eggs<br />
2 tsp. vanilla extract</div>1 cup All Purpose Flour<br />
1 tsp. baking soda<br />
1 tsp. cinnamon<br />
1/4 tsp. salt<br />
2 3/4 cups old-fashioned rolled-oats<br />
1 cup raisins<br />
<br />
HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray<br />
<br />
Beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats and raisins. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.<br />
<br />
Bake 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely. <br />
<br />
Substitute Ingredients:<br />
1 cup dried cranberries<br />
1 cup chocolate chips<br />
1 cup butterscotch chips<br />
<br />
Additions:<br />
1 cup walnuts<br />
1 cup pecans<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqaQBtBzseq22Rmim4cmVKEUS__dXPhk7Ynm-A2p4u6GUxpu615f0qxEaKvDltd2WcTF2y864-qhNGsRDxeBKtT9z0wvm_TWVFdzMO53r2DjkvjJ_pDbakvwXcWUOCtkXxqCua5lSJIU/s1600/food+oatmeal+cookies+christmas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqaQBtBzseq22Rmim4cmVKEUS__dXPhk7Ynm-A2p4u6GUxpu615f0qxEaKvDltd2WcTF2y864-qhNGsRDxeBKtT9z0wvm_TWVFdzMO53r2DjkvjJ_pDbakvwXcWUOCtkXxqCua5lSJIU/s320/food+oatmeal+cookies+christmas.JPG" width="262" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-45911344838764011412011-12-07T21:20:00.002-05:002011-12-07T21:29:10.107-05:00Easy as Pie!When I first got married and moved to Auburn, Alabama, I purchased a cookbook from a well known sorority. It has since then become my most treasured collection of recipes! As a new bride and a rookie cook, I found many of their recipes designed just for me! It didn't take long for us to decide on our favorite dessert...Fudge Pie! It truly is...easy as pie! It is best served warm with a dollop of whipped cream or a scoop of vanilla ice-cream! To really impress your guests, drizzle with chocolate or carmel syrup and sprinkle with chopped nuts!<br />
<br />
<u>Fudge Pie</u><br />
<br />
1/4 cup cocoa<br />
1 cup sugar<br />
1/4 cup all-purpose flour<br />
Dash of salt<br />
2 eggs, slightly beaten<br />
1/2 cup melted butter<br />
1 unbaked pie shell<br />
<br />
Preheat oven to 350 degrees. Combine cocoa, sugar, flour and salt in bowl. Add eggs and butter; mix well. Pour into pie shell. Bake at 350 degrees for 25 to 30 minutes or until set.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRStADcXRUSX44mvlLayUyz-IPr8sKtqKzmuA38pts5z3eK656VUFyWaxW9u2A5s-RCsIK2mt5K563jZ82gVuHsOv0wstWX48xzJMATnWy1vgfOqK1ppOSr3xejbJHnsMJKyXpE3MBSMs/s1600/food+fudge+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRStADcXRUSX44mvlLayUyz-IPr8sKtqKzmuA38pts5z3eK656VUFyWaxW9u2A5s-RCsIK2mt5K563jZ82gVuHsOv0wstWX48xzJMATnWy1vgfOqK1ppOSr3xejbJHnsMJKyXpE3MBSMs/s320/food+fudge+pie.jpg" width="320" /></a></div><br />
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<br />
<u>Chocolate Bourbon Pecan Pie</u><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>1 unbaked pie shell, chilled<br />
<br />
2/3 cup white sugar<br />
<div class="separator" style="clear: both; text-align: center;"></div>1 cup light corn syrup <br />
2 Tbl. Bourbon<br />
3 eggs, slightly beaten<br />
1/3 cup melted butter<br />
1/2 tsp. salt<br />
1 tsp. vanilla<br />
1 1/2 cup pecans<br />
1 cup chocolate chips<br />
<br />
Preheat oven to 375 degrees. Sprinkle chocolate chips and pecans in bottom of pie crust. Combine first seven ingredients; mix well. Slowly pour over nuts and chocolate chips. Bake for 40-45 minutes. Cool before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HQrAuDau2O8FNtbUMa4KV3jXbajCTHTf_Va8w5Yyu67WlzHC3ktfvjAtMFF2tquizNfl98dLLC9UuvXG4GI-bNVSmReAuDDOvdm4KpkwvJRqVCJEjmgYjYN5z3L8ZE8SqclF3nok0_o/s1600/food+chocolate+bourbon+pecan+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HQrAuDau2O8FNtbUMa4KV3jXbajCTHTf_Va8w5Yyu67WlzHC3ktfvjAtMFF2tquizNfl98dLLC9UuvXG4GI-bNVSmReAuDDOvdm4KpkwvJRqVCJEjmgYjYN5z3L8ZE8SqclF3nok0_o/s1600/food+chocolate+bourbon+pecan+pie.jpg" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-11857755621518861402011-12-04T22:18:00.002-05:002011-12-04T22:33:25.442-05:00Christmas and Candy...Great Memories<span class="Apple-style-span">Do you like to make candy during the holidays? When I was growing up, my Mother always made many different kinds of candy; filling every Christmas tin with delicious confections! Today, she still makes the best fudge ever, along with other bite-size goodies! Since she was treating us with the sugaring delights, I never had the need to learn to make candy! However, I have tried many different recipes...very simple recipes, with success! Be brave...try a new candy recipe this year to share with your loved ones!</span><br />
<br />
This is a new recipe for me! My favorite candy bar is, and always has been, a Butterfinger! So, of course, I had to give this a try! This homemade version really taste like a Butterfinger...and uses the most unusual ingredient...Candy Corn!<br />
<br />
<span class="Apple-style-span"><u>Butterfinger Candy</u></span><br />
<br />
1 lb. candy corn<br />
16oz jar peanut butter <br />
16oz pkg. chocolate candy coating<br />
or 1 cup of chocolate chips plus 1 Tbl. shortening<br />
<br />
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.<br />
<br />
Tips:<br />
You may think Candy Corn will never melt! Keep microwaving an stirring!<br />
Be sure to brush off any crumbs from candy pieces before dipping in chocolate!<br />
You will get crumbs in the chocolate.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMZfA8l8LFSzbi95c_zyAxwYJm1suZKEq782xqCD53rJekABJhWw5HEV2dbXgtCGUazpgvPGkQXaIuUv9i7Y6GXsC4CWP5LIZrMzeYeR8fXbllSVgoAoixsJaEOFnfGMFqGSOjNakyGU/s1600/DSCN5063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMZfA8l8LFSzbi95c_zyAxwYJm1suZKEq782xqCD53rJekABJhWw5HEV2dbXgtCGUazpgvPGkQXaIuUv9i7Y6GXsC4CWP5LIZrMzeYeR8fXbllSVgoAoixsJaEOFnfGMFqGSOjNakyGU/s200/DSCN5063.JPG" width="200" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-22492424815186871142011-12-01T22:17:00.006-05:002011-12-01T22:31:44.872-05:00Christmas Is Here!It is hard to believe that the Christmas season is already here! For me, it is the most wonderful time of year for cooking and entertaining! We have friends over for drinks and appetizers, office parties to attend and family get togethers; all of which are perfect for fun holiday food! I personally think "bite-sized" foods are fun; and you get to eat more than one of everything! Over the next few days, I will be sharing some of my favorite appetizer and dessert recipes for you to share in your home, or take to that special party! I hope you enjoy trying these recipes as much as I like making them!<br />
<br />
Gifts of food are a favorite with everyone and perfect for that "hard to buy for" neighbor, co-worker, teacher, hair stylist, etc. I will be posting some of my favorite gift ideas along with fun ways to dress up the packaging!<br />
<br />
For those of you who have overnight guests, I will be sharing some recipes for dishes that will make entertaining easier. I know you want to spend as much time visiting as possible and less time in the kitchen!<br />
<br />
Enjoy making many special dishes, snacks and desserts this Christmas season. Each and every one will be made with love and a full heart!<br />
<br />
First of all, I am going to share a few of my families favorite appetizers!<br />
<br />
<u>Spinach Rolls</u><br />
<br />
1 pkg. flour tortillas<br />
2 pkgs. frozen, chopped spinach; thawed and drained well<br />
1 cup sour cream<br />
1 cup mayonnaise<br />
1 pkg. cream cheese, softened<br />
1 pkg. Ranch salad dressing mix<br />
6 green onions, chopped fine<br />
2 garlic cloves, minced<br />
1 can water chestnuts, chopped fine<br />
1 pkg. bacon bits/pieces<br />
1 Tbl. Cajun or Creole seasoning (optional)<br />
<br />
Combine cooked and drained spinach with remaining ingredients. Mix well. Spread 1/4 to 1/3 cup of spinach mixture on each tortilla. Roll up and store in refrigerator until time to serve. Slice each roll into 1 inch pieces.<br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;">Spinach Rolls</div><br />
<br />
<u>Ham and Pickle Rolls</u><br />
<br />
2 pkgs. danish ham<br />
cream cheese, softened<br />
Claussen Kosher Dill Pickle Spears, whole<br />
<br />
Cut each pickle lengthwise in half. Spread each ham slice with about 1 Tbl. cream cheese. Place pickle slice on one end of ham and roll up. Chill until ready to serve; slice into 1 inch pieces.<br />
<br />
<div class="recipeMakeItText"><div class="stdContBlock"><div class="textarea"><span rel="v:instructions"><span typeof="v:Instructions"><strong></strong></span></span></div></div></div><div class="recipeGradHeading" id="recipeGradHeading"><div class="head">Roll-ups can be prepared, wrapped in plastic wrap and refrigerated up to 24 hours in advance. Cut into pieces just before serving.</div><div class="head"></div></div><div class="kraftKitchenTips"><div class="stdContBlock"><div class="tipText">For easier spreading, pat ham slices dry with paper towels before spreading with cream cheese.<br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;">Ham and Pickle Rolls</div><h3 class="textArea"> </h3><div class="ingredient"><br />
<u>Party Ham Rolls</u></div><div class="ingredient"><br />
</div><div class="ingredient">2 packages (7 1/2 oz each) small party rolls</div><div class="ingredient">1/2 cup butter (1 stick)</div><div class="ingredient">2 tablespoons prepared mustard</div><div class="ingredient">2 tablespoons finely chopped onion </div><div class="ingredient">2 tablespoons poppy seed</div><div class="ingredient">1 teaspoon Worcestershire sauce</div><div class="ingredient">8 ounces thinly sliced ham, chopped</div><div class="ingredient">6 ounces Swiss Cheese</div><div class="ingredient"><br />
</div><div class="instructions">Melt butter; add mustard, poppy seed, onion, and Worcestershire sauce. Cook over low heat until onions are transparent. <br />
<br />
Without separating rolls, slice party rolls horizontally. Cover bottom half with ham and cheese; replace top. Pour warm butter mixture over rolls. Wrap each package tightly in foil and refrigerate until ready to bake; one hour to overnight. <br />
<br />
Bake (covered with foil) at 375 ° for about 30 minutes, or until thoroughly heated and cheese is melted. Cut into individual rolls. Serve warm.<br />
<br />
</div><div class="tipText"></div><div class="tipText"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZAZQmCigrEDAp-s7sq53pGqrAJcwmzX_tEvnowM1ar9StChUTZBXqEGEHF_40eAHYPSB7S-VmmbeO8n5rElkTREIFBErVXhKqOeILbxcFMKSWPy3GpJwz6bHaqJolNNdDwJ_xcCnSFk/s1600/food+party+ham+and+mustard+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZAZQmCigrEDAp-s7sq53pGqrAJcwmzX_tEvnowM1ar9StChUTZBXqEGEHF_40eAHYPSB7S-VmmbeO8n5rElkTREIFBErVXhKqOeILbxcFMKSWPy3GpJwz6bHaqJolNNdDwJ_xcCnSFk/s320/food+party+ham+and+mustard+rolls.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Party Ham Rolls</div><div class="tipText"></div><div class="tipText"></div></div></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-72949544457318220642011-11-27T18:13:00.001-05:002011-11-27T18:14:57.332-05:00A Favorite Side DishI'm ready to start sharing some of my Christmas recipes...desserts, appetizers, drinks, etc. But first, I have to share this casserole recipe with you. It's a very popular broccoli casserole that many of you remember your mom making, or maybe you serve it to your family now! This dish is requested my many and always prepared by my niece for our holiday dinners! My boys rave about this casserole, so I decided to give it a try this evening. It is rich and cheesy and delicious, but not the same as when Regan makes it!<br />
<br />
Broccoli Casserole<br />
(Revised recipe of Paula Deen)<br />
<br />
2 (10 oz.) packages frozen chopped broccoli, cooked and drained<br />
1 cup mayonnaise<br />
1 cup grated sharp cheddar<br />
1 can cream of mushroom soup<br />
2 eggs, lightly beaten<br />
2 cups crushed Ritz crackers<br />
2 Tbl. butter, melted<br />
<br />
Preheat oven to 350 degrees. Spray 9 x 13 baking dish with vegetable oil cooking spray.<br />
<br />
In large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well and spoon into prepared dish. Combine crackers with butter until all crumbs are coated. Bake for 35 minutes or until set and browned.<br />
<br />
(I used 2 cups of cheese and I added more butter to the cracker crumbs. I also added salt and pepper.)<br />
<br />
You can also add sauteed onions or mushrooms. Add shredded chicken to make a complete meal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6YbfQ646UCI5BnQtwhiUOtUOhaYuf0v6hrULlnP5KkFQKY2rpmeqVgUtRnun4Y6SHpIAjJA7sIsBEYuHymBrjHlb91UsrfwVY_AyEm5jccjnuJd7Qc3Buq8-0x4MOtB3Ab5g-ePcwHI/s1600/DSCN4991.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6YbfQ646UCI5BnQtwhiUOtUOhaYuf0v6hrULlnP5KkFQKY2rpmeqVgUtRnun4Y6SHpIAjJA7sIsBEYuHymBrjHlb91UsrfwVY_AyEm5jccjnuJd7Qc3Buq8-0x4MOtB3Ab5g-ePcwHI/s320/DSCN4991.JPG" width="320" /></a></div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0tag:blogger.com,1999:blog-4554652348135185568.post-7840096427848069532011-11-15T22:19:00.001-05:002011-11-15T22:37:50.761-05:00A Yummy Dessert for any Holiday!A non-traditional, yummy dessert for your Thanksgiving feast...German Chocolate Upside Down Cake! This recipe is also known as an Earthquake Cake to many people. When you take the cake out of the oven, it is slightly sunken in the middle! Don't worry, it's supposed to look like that! This cake is requested, more than any other, by so many friends and family members. It is not only super easy, but deliciously gooey and studded with coconut and pecans! How could anyone resist! Enjoy with a large glass of milk after the kitchen is clean and you are ready to put your feet up!<br />
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German Chocolate Upside Down Cake<br />
(aka Earthquake Cake)<br />
<br />
1 cup coconut<br />
1 cup chopped pecans<br />
1 German Chocolate cake mix (w/o pudding)<br />
Ingredients to make cake as directed on box<br />
1 stick butter, melted<br />
1 8 oz. cream cheese, softened<br />
4 cups powdered sugar<br />
<br />
Scatter coconut and pecans in the bottom of a greased 9 x 13 pan. Mix cake mix as directed on box, pour the batter over the coconut and pecans; spread with spatula. Combine the butter and cream cheese, mix until well combined; add powdered sugar 1 cup at a time and blend until smooth and creamy. With a large spoon, place 12 globs of the topping on top of the cake batter. Drag a knife through the topping to allow it to spread across of cake. Bake the cake for 40 to 45 minutes; the center will appear jiggly, but do not over bake. Allow cake to cool for an hour or so. Cut into squares and flip onto plate so the pecans and coconut are on top.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Gooey and Delicious!</div>Pat Sterlinghttp://www.blogger.com/profile/11841961876492115148noreply@blogger.com0