Online Cookbook

  
Home
News
Photo Gallery		 Videos
Online Cookbook
Family Calendar		 Family Member Pages
Links

Sunday, May 20, 2012

Cookbook

Selected Recipes from Sandi's Cookbook

Select Recipe:


Baked Lemon Chicken Return to Recipes

Recipe By: LeeAnn Chin Low-Fat Chinese Cooking
Servings: 4
Preparation Time: 0:45

4 boneless skinless chicken breast halves
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cayenne pepper
Mix egg white and water in a medium bowl. Add chicken; turn to coat. Let stand 10 minutes. Heat oven to 450 F. Spray non stick cookie sheet with nonstick cooking spray. Remove chicken from egg mixture. Discard egg mixture. Combine flour, baking soda and cayenne pepper in a plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist. Bake uncovered 20 to 25 minutes or until juices run clear and chicken is no longer pink when centers of thick pieces are cut. Let chicken stand 5 minutes. Cut crosswise into 5 slices. Serve with Chinese Lemon Sauce.

Notes: Garnish with green onion and lemon slices.
Categories: Ethnic, Healthy And Hearty, Leska.Org, Poultry,

Barbecue-Baked Chicken Wings Return to Recipes

Recipe By: Great American Home Cooking
Servings: 8
Preparation Time: 0:40

2 pounds chicken wings
2 tablespoons olive oil
1 onion
3 garlic cloves
1 cup water
1/2 cup tomato paste
3 tablespoons red-wine vinegar
2 tablespoons dijon mustard
2 tablespoons brown sugar
2 tablespoons molasses
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper
Rinse wings, pat dry and set aside. Heat oil in a saucepan over medium heat. Cook the onion and garlic, stirring for 10 minutes or until soft. Add remaining ingredients. Simmer for 20 minutes. Let sauce cool. Toss wings with sauce to coat. Cover; refrigerate 1 hour. Place wings on a rack in a broiler pan. Bake at 450 for 40 to 45 minutes, brushing occasionally with more sauce.

Categories: Appetizers, Main Dishes, Poultry,

Basic Scone Return to Recipes

Recipe By: Adapted from Pillsbury Complete Cookbook of Baking
Servings: 8
Preparation Time: 0:30

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup margarine or butter
1/2 cup milk
1 egg slightly beaten
Heat oven to 400F. Lightly grease cookie sheet. In large bowl, combine flour,sugar,baking powder, and salt. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. On flour surface, gently kneed dough 10 times. Place on greased cookie sheet; roll or pat dough into 6-inch circle. Cut into 8 wedges; separate slightly. Bake at 400F for 15 to 20 minutes or until golden brown. Cut into wedges; serve warm.

Notes: For variety try adding 1/2 cup shredded block cheese (such as cheddar, mozerella, monterey jack) and/or a half teaspoon of garlic with the dry ingredients or a couple tablespoons of salsa with the milk.
Categories: Breads,

Best Blueberry Muffins Return to Recipes

Recipe By:
Servings: 6
Preparation Time: 0:00

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon grated lemon peel
2 cups frozen blueberries
3/4 cup skim milk
1/3 cup oil
1 egg
Heat oven to 400 degrees Fahrenheit.

Spray bottoms of jumbo muffin cups.

In medium bowl, combine flour, sugar, baking powder, salt, and lemon peel. Stir in frozen blueberries.

In small bowl, combine milk, oil, and egg. Add to flour mixture and stir just until moistened. Divide batter evenly among six jumbo muffin cups.

Bake for 25-35 minutes until toothpick inserted comes out clean. Cool five minutes before removing from pan.

Categories:

Black-Bottom Banana Bars Return to Recipes

Recipe By: Renee Wright
Servings: 18
Preparation Time: 1:00

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
3 medium bananas
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa
Preheat oven to 350 F. In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine the flour, baking powder, soda and salt. Divide batter in half. Add cocoa to half; spread into greased 9x13 inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake for 25 minutes or until bars test done. Cool. Yields 2 1/2 to 3 dozen.

Categories: Cookies & Bars, Leska.Org,

Blueberry Sour Cream Cake Return to Recipes

Recipe By:
Servings: 16
Preparation Time: 1:15

1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries, tossed in 1 T flour
1/2 cup brown sugar
1/2 cup hazelnuts
1 teaspoon cinnamon
Heat oven to 350F. Cream butter. Beat in sugar. Beat in eggs one at a time beating until smooth after each addition. Stir in sour cream and vanilla. Sift together flour, baking soda and salt. Stir into batter. Spread 1/2 the batter into a greased 9x13-inch baking pan. Sprinkle blueberries over top. Top with remaining batter. Mix brown sugar, nuts, and cinnamon. Sprinkle over batter. Bake 40 minutes or until toothpick inserted comes out clean.

Notes: Works well with non-fat sour cream and Egg Beaters egg substitute.
Categories: Cakes,

Buttery Almond Cookies Return to Recipes

Recipe By: Pillsbury Complete Book of Baking
Servings: 48
Preparation Time: 3:00

1 cup sugar
1/2 cup butter or margarine
1/2 cup shortening
1 tablespoon almond extract
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
3 ounces whole blanched almonds (about 48)
1 egg
In large bowl, beat sugar, butter and shortening until light and fluffy. Add almond extract and 1 egg; blend well. Stir in flour and baking powder. (Dough will be stiff). Divide dough into 4 equal parts. On lightly floured surface, form each part into a roll 6 inches long and 1 1/2 inches thick. Wrap each roll in plastic wrap; refrigerate for at least 1 hour or until firm. Heat oven to 375. Lightly grease cookie sheets. Cut each roll into twelve 1/2 inch slices. Place on greased coookie sheets. Gently press 1 almond into center of each cookie. Brush beaten egg lightly over each cookie. Bake at 375 for 10 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely. Store in tightly covered container.

Categories: Cookies & Bars, Holiday,

Candied Nuts Return to Recipes

Recipe By: Curtis Aikens
Servings: 0
Preparation Time: 0:00

2 tablespoons water
1/4 cup light brown sugar
1 1/2 cups nuts
Melt sugar in water in small sauce pan. Stir in nuts. Toast two minutes.

Place on cookie sheet and bake in 350 degree fahrenheit oven for 7-10 minutes.

Notes: Great on salads or just for snacking.
Categories:

Cheesecake Dip Return to Recipes

Recipe By: Philadelphia Cream Cheese
Servings: 12
Preparation Time: 0:10

3 ounces light cream cheese
2 tablespoons sugar
3 tablespoons low fat milk
2 cups light whipped topping
1 teaspoon vanilla
Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Store in refrigerator. Serve with cookies, cake cubes, fresh fruit, pretzels, etc.

Categories: Appetizers, Snacks & Munchies,

Cheesy Artichoke Spread Return to Recipes

Recipe By: Beta Sigma Phi Party Cookbook
Servings: 10
Preparation Time: 0:45

2 cups mozzarella cheese
1 cup mayonnaise
1 cup parmesan cheese
1/8 teaspoon garlic salt
16 ounces jar artichoke hearts
60 crackers
Preheat oven to 350 degrees. Mix all ingredients in bowl. Spread in 10 inch pie plate. Bake for 30 minutes. Serve with crackers.

Categories: Appetizers, Leska.Org,

Cheesy Chili Dip Return to Recipes

Recipe By: Beta Sigma Phi Party Cookbook
Servings: 15
Preparation Time: 0:20

8 ounces cream cheese
1 can green chiles
1 can chili without beans
1/4 cup cheese
tortilla chips
Spread cream cheese in 8x8 inch glass baking dish. layer green chilies, chili and cheese over top. Microwave on high for 10 minutes or until bubbly. Serve with tortilla chips.

Categories: Appetizers, Snacks & Munchies,

Cherry Sour Cream Cake Return to Recipes

Recipe By:
Servings: 16
Preparation Time: 1:15

1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups cherries, tossed in 1 T flour
1/2 cup brown sugar
1/2 cup hazelnuts
1 teaspoon cinnamon
Heat oven to 350F. Cream butter. Beat in sugar. Beat in eggs one at a time beating until smooth after each addition. Stir in sour cream and vanilla. Sift together flour, baking soda and salt. Stir into batter. Spread 1/2 the batter into a greased 9x13-inch baking pan. Sprinkle cherries over top. Top with remaining batter. Mix brown sugar, nuts, and cinnamon. Sprinkle over batter. Bake 40 minutes or until toothpick inserted comes out clean.

Notes: Works well with non-fat sour cream and Egg Beaters egg substitute. Cherry pie filling can be used instead of fresh or frozen cherries.
Categories: Cakes,

Chinese Lemon Sauce Return to Recipes

Recipe By: LeeAnn Chin Low Fat Chinese Cooking
Servings: 6
Preparation Time: 0:20

1/3 cup chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1 clove garlic
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
Combine all but last 2 ingredients in 1 quart saucepan. Heat to boiling, stirring occasionally. Mix cornstarch and water; stir into sauce. Cook about 30 seconds or until thickened. Serve warm.

Notes: Can be stored in refrigerator for up to 2 weeks.
Categories: Dressings/Marinades/Sauces, Ethnic,

Chinese Salad Return to Recipes

Recipe By:
Servings: 12
Preparation Time: 0:20

1 large Napa cabbage
5 green onions
2 packages Ramen noodles
1/2 cup sesame seeds
1 package slivered almonds
1/2 cup butter
1 cup oil
2 teaspoons soy sauce
1 cup sugar
1/2 cup vinegar
1 clove garlic
Mix together finely chopped cabbage and onions. Chill. Break up Ramen noodles and mix with sesame seeds and almonds. Melt butter on cookie sheet in 300F oven. Place Ramen noodle mixture on cookie sheet and return to oven. Bake until mixture is slightly brown, stirring occasionally. Cool mixture and store in airtight container until ready to use. For dressing, mix remaining ingredients together. Chill. Ten minutes before serving, mix together cabbage, Ramen noodle mixture and dressing.

Categories: Salads,

Chocolate Chip Zucchini Cake Return to Recipes

Recipe By: Pillsbury Complete Book of Baking
Servings: 16
Preparation Time: 1:00

1 1/2 cups sugar
1/2 cup margarine or butter
1/4 cup oil
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup buttermilk
2 cups zucchini
1 cup semisweet chocolate chips
1/2 cup nuts
Heat oven to 350'F. Grease and flour 13x9-inch pan. In large bowl, combine sugar, margarine, oil, vanilla and eggs; beat well. Add flour, cocoa, baking soda and buttermilk; blend well. Fold in zucchini, chocolate chips and nuts. Spread in greased and floured pan. Bake at 350'F for 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost if desired.

Notes: If buttermilk not available. Add 1 1/2 teaspoon lemon juice to plain milk and let stand ten minutes before adding to batter.
Categories: Cakes,

Chocolate 'Tato Cake Return to Recipes

Recipe By: Pillsbury
Servings: 20
Preparation Time: 0:01

4 ounces semisweet baking chocolate
1 cup mashed potato flakes
1 cup boiling water
1 1/2 cups all purpose flour
1 1/4 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup margarine
1/4 cup nonfat sour cream
3 eggs
Heat oven to 350'F. Generously grease 12-cup bundt or 10-inch tube pan. Break 4 ounces of chocolate into pieces, place in large bowl. Add potato flakes; pour boiling water over flakes and chocolate. Let stand 5 minutes or until potato flakes are softened and chocolate is melted; stir to combine. Add flour and remaining ingredients. Blend at low speed until moistened. Beat 3 additional minutes at high speed. Pour into greased pan. Bake at 350'F for 45 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes; invert onto serving plate. Cool completely before frosting or glazing.

Notes: Spread 1/4 cup seedless raspberry jam on top and drizzle with chocolate (1oz semisweet choc, 1 T butter, 1 tsp corn syrup melted & combined).
Categories: Cakes, Desserts, Leska.Org,

Chocolate Truffle Cake Return to Recipes

Recipe By: Beta Sigma Phi Party Cookbook
Servings: 12
Preparation Time: 16:00

1 pound semisweet chocolate
10 tablespoons unsalted butter
5 egg yolks
5 egg whites
2 cups whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
grated chocolate
Preheat oven to 375 F. Melt chocolate and butter in double boiler; stir until smooth. Pour into large bowl. Cool slightly. Butter 9-inch springform pan. Stir egg yolks into chocolate mixture. Fold 1/4 of stiffly beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites. Pour into prepared pan. Bake for 12 minutes; do not overbake. Cool in pan overnight. Beat whipping cream, sugar and vanilla in mixer bowl until soft peaks form. Spread evenly over cake in pan. Remove side of pan. Serve in thin slices. Cake is very rich although not too sweet.

Notes: Store unfrosted cake in refrigerator for up to 2 weeks.
Categories: Cakes, Desserts,

Chocolate Zucchini Cake Return to Recipes

Recipe By: Elizabeth Powell
Servings: 12
Preparation Time: 1:30

2 1/2 cups all-purpose flour
1 cup cocoa powder
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter
2 cups sugar
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons orange peel
2 cups zucchini
1 cup nuts
1 1/2 cups powdered sugar
2 1/2 tablespoons fresh orange juice
1 teaspoon orange peel
1 cup butter
Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Cream butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube pan at 350 degrees for one hour. Turn out on rack, let cool for 15 minutes, and glaze. GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter.

Categories: Cakes, Desserts,

Cookie-Sour Cream Cake Return to Recipes

Recipe By: Betty Crocker
Servings: 8
Preparation Time: 1:00

1 cup all-purpose flour
3/4 cup sugar
1/2 cup sour cream
1/4 cup butter or margarine
1/4 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
8 cream-filled sandwich cookies
Heat oven to 350F. Grease and flour round pan, 8 x 1 1/2 or 9 x 1 1/2 inches. Beat all ingredients except cookies in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Coursely chop cookies. Stir into batter. Pour into pan. Bake 30-35 minutes or until cake springs bakc when touched lightly in center. Cool 10 minutes; remove from pan and cool completely on wire rack. Frost with Sweetened Whipped Cream and garnish with additional cookies.

Notes: SWEETENED WHIPPED CREAM: 1/2 cup heavy cream and 1 tablespoon sugar whipped up to 1 cup volume. DOUBLE RECIPE: Use 9 x 13 x 2 inch pan. Bake 40-45 minutes.
Categories: Cakes,

Country Apple Tart Return to Recipes

Recipe By: The Pampered Chef, Ltd.,1996
Servings: 10
Preparation Time: 1:00

1 refrigerated ready-to-bake pie crust
2 large baking apples (Granny Smith/Haralson)
1 tablespoon melted butter
1/4 cup raisins
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup powdered milk
1 teaspoon milk
Preheat oven to 400F. Roll pie crust into a 13-inch circle on a 13" Baking Stone using lightly floured Dough and Pizza Roller. Peal, core, and slice apples using Apple Peeler/Corer/Slicer. Cut slices in half; place in Classic 2'Qt Batter Bowl. Drizzle with butter. Add raisins, sugar, and cinnamon, tossing to coat. Spread apple mixture evenly over crust to within 1 inch of edge. Fold outside up over apples. Bake 30-35 minutes or until crust is golden brown. Cool slightly. Combine powdered sugar and milk; dribble over warm tart. Cut with Pizza Cutter; serve with Mini-Serving Spatula.

Categories: Desserts,

Cranberry Orange Pinwheels Return to Recipes

Recipe By: Pillsbury Complete Book of Baking
Servings: 32
Preparation Time: 2:30

FILLING
1 tablespoon cornstarch
3/4 cup whole berry cranberry sauce
1/4 cup orange marmalade
COOKIES
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon allspice
In small saucepan, combine all filling ingredients. Bring to a boil over medium heat, stirring constantly. Refrigerate until thoroughly chilled. In large bowl, beat brown sugar, margarine and egg until light and fluffy. Stir in remaing ingredients; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling. On lightly floured surface, roll dough into 16X8-inch rectangle. Spoon and spread cooled filling evenly over dough to within 1/2 inch of edges. Starting with 16 inch side, roll up jelly-roll fashion; cut in half to form two 8 inch rolls. Wrap each roll in plastic wrap; refrigerate at least 2 hours. Heat oven to 375. Generously grease cookie sheets. Using sharp knife, cut dough into 1/2 inch slices. Place 2 inches apart on greased cookie sheets. Bake at 375 for 9 to 13 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

Categories: Cookies & Bars, Holiday,

Cream Cheese Cutouts Return to Recipes

Recipe By: Better Homes & Gardens
Servings: 60
Preparation Time: 2:00

1/2 cup butter or margarine
3 ounces cream cheese
2 cups all-purpose flour
1 cup sugar
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
In a mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg, baking powder and vanilla. Beat till thoroughly combined. Beat in remaining flour. Cover; chill 1 hour or till easy to handle. Divide the chilled dough in half. On a lightly floured surface, roll half the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place 1 inch apart on an ungreased cookie sheet. Bake in a 375 F oven about 8 minutes or till eges are lightly browned. Cool cookies on a wire rack.

Notes: Chocolate: Add 2 ounces, melted, cooled semisweet chocolate with first half of flour. Citrus: Add 1/2 teaspoon finely shredded lemon or orange peel and 1 tablespoon lemon or orange juice with the vanilla.
Categories: Cookies & Bars, Holiday,

Fruit-Nut Cookies Return to Recipes

Recipe By: Regina Phelps
Servings: 48
Preparation Time: 3:00

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup nuts
1 cup dates
1/3 cup cherries
corn flakes
Heat oven to 375 degrees. Grease baking sheet. Sift together flour, baking powder, salt, and soda. Cream shortening with sugar, beat in eggs; add milk and vanilla. Blend in sifted dry ingredients. Add nuts and dates. Shape into balls, using a scant level tablespoon of dough for each ball. Roll in crushed corn flakes; place 2-inches apart on prepared baking sheet. Top each cookie with a cherry. Bake about 10-12 minutes. Do not stack until cold.

Categories: Cookies & Bars, Holiday,

Fudge Brownies Return to Recipes

Recipe By: Better Homes & Gardens
Servings: 12
Preparation Time: 0:15

1/2 cup butter or margarine
2 ounces unsweetened baking chocolate
1 cup sugar
2 each eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts
Melt margarine or chocolate in microwave at 70% power for 2 minutes. Stir until all is melted. Stir in sugar, eggs, and vanilla. Beat lightly by hand just till combined. Stir in flour. Spread batter into an 8x8x2 inch baking pan. Sprinkle with nuts. Microwave on high for 5 minutes. Cool on a wire rack.

Notes: Use Tupperware's Small Microsteamer to create a thicker bar.
Categories: Cookies & Bars, Desserts, Snacks & Munchies,

Ginger Chicken Return to Recipes

Recipe By: Elizabeth Powell
Servings: 4
Preparation Time: 1:15

2 whole chicken breasts
salt
black pepper
paprika
1 egg yolk
1/2 cup honey
1/4 cup rum
1/2 cup chicken stock
2 cloves garlic
1/4 cup preserved ginger
1/4 teaspoon nutmeg
Season chicken with salt, pepper, and paprika to taste and place in shallow roasting pan. Beat egg yolk until light. Add honey, rum, and chicken stock. Stir in garlic, ginger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes.

Categories: Healthy And Hearty, Main Dishes, Poultry,

Ham-Pickle Wheels Return to Recipes

Recipe By: Bonnie Brink
Servings: 10
Preparation Time: 0:20

6 each dill pickles
6 slices ham
3 ounces cream cheese
1 tablespoon salad dressing
Blend cream cheese and salad dressing. Spread on ham slices. Place whole pickle on ham slice and roll-up. Chill until firm. Cut into 1/2 inch slices.

Categories: Appetizers, Snacks & Munchies,

Herb Focaccia Return to Recipes

Recipe By: Pillsbury Complete Book of Baking
Servings: 16
Preparation Time: 0:00

3 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 package fast-acting yeast
1 cup water
2 tablespoons oil
1 egg
3 tablespoons oil
1 teaspoon rosemary
Grease cookie sheet. In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well. In small saucepan, heat water and oil until very warm (120 to 130'F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in an additional 1 3/4 cups flour until dough pulls away from sides of bowl. On floured surface, knead in 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Cover with large bowl; let rest 5 minutes. Place dough on greased cookie sheet. Roll or press into 12-inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85'F) until light and double in size, about 30 minutes. Heat oven to 400'F. Uncover dough. With fingers or handle of wooden spoon, poke holes in dough at 1 inch intervals. Drizzle 3 to 4 tablespoons olive oil over top of dough. Sprinkle evenlty with rosemary. Bake at 400'F for 17 to 27 minutes or until golden brown. Immediately remove from cookie sheet; cool on wire rack.

Categories: Breads,

Icebox Cookies Return to Recipes

Recipe By: Pillsbury Complete Book of Baking
Servings: 90
Preparation Time: 3:30

3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup butter or margarine
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup finely chopped nuts
In large bowl, combine sugar, brown sugar, margarine, vanilla and eggs; beat well. Stir in flour, baking powder and salt; blend well. Stir in nuts. Divide dough into 3 equal parts. Shape each into roll 1 1/2 inch in diameter. Wrap each roll in plastic wrap; refrigerate at least 2 hours or until firm. Heat oven to 425. Cut dough into 1/4 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 425 for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

Notes: LEMON: Add 1 tablespoon grated lemon peel with the flour. ORANGE: Add 1 tablespoon grated orange peel with the flour. SPICE: Add 1 teaspoon cinnamon, 1/2 teaspoon nutmet and 1/4 to 1/2 teaspoon cloves with flour.
Categories: Cookies & Bars, Holiday,

Lite Hearted Appetizer Return to Recipes

Recipe By: The Pampered Chef, Ltd.,1996
Servings: 12
Preparation Time: 0:20

1 11 oz pkg refrigerated French bread dough
1 cup (4 oz) reduced-fat cheddar cheese
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 0.7 oz pkg dry Italian salad dressing mix
1/2 cup green bell pepper
1/2 cup red bell pepper
Preheat oven to 375F. Lightly spray heart-shaped Valtrompia Bread Tube and Caps with vegetable oil spray. Cap bottom of bread tube, fill with dough and place on top. Bake vertically, 50-60 minutes. Cool 10 minute. Remove bread from tube and cool completely. Combine cheese, mayonnaise, sour cream, and salad dressing mix in 1-Qt. Batter Bowl; mix well. Using Serrated Bread Knife, slice bread into 1/4-inch thick slices. Place on 15" Baking Stone. With small Stainless Steel Scoop, drop cheese mixture onto bread slices. Spread with All-Purpose Spreader, sprinkle with chopped peppers. Bake 10-12 minutes or until bubbly and cheese is melted. Serve immediately.

Categories: Appetizers,

Oatmeal Chocolate Chip Bars Return to Recipes

Recipe By: Pillsbury The Complete Book of Baking
Servings: 24
Preparation Time: 0:45

1 1/2 cups brown sugar
1 cup shortening
2 tablespoons molasses
2 teaspoons vanilla
2 eggs
3 cups quick-cooking rolled oats
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts
2 cups semisweet chocolate chips
Heat oven to 350F. Prepare 9"x13" Baker (or grease 15x10x1-inch pan). In Classic 2-Qt. Batter Bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla and eggs; blend well. Stir in oats, flour, baking soda, and salt; blend well. Stir in nuts and chocolate chips. Spread in baking dish (or pan). Bake at 350F for 20 to 25 minutes or until light golden brown and center is set. Cool slightly. Cut into bars. Serve warm or cool.

Categories: Cookies & Bars, Desserts,

Orange Butter Cookies in Chocolate Return to Recipes

Recipe By: Pillsbury Complete Book of Baking
Servings: 72
Preparation Time: 5:00

COOKIES
1 cup sugar
3/4 cup butter or margarine
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons grated orange peel
GLAZE
1 cup semisweet chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
Heat oven to 375. In large bowl, beat sugar and butter until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking poweder, salt and orange peel. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8 to 1/4 inch thickness with bottom of glass dipped in sugar. Bake at 375 for 6 to 8 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Line cookie sheets with waxed paper. In small saucepan, combine glaze ingredients. Cook over low heat, stirring constantly until smooth. Remove from heat. Pour glaze into glass measuring cup; set in pan of hot water. Dip half of each cookie into glaze; shake off excess chocolate. Place dipped cookies on waxed paper-lined cookie sheets. Refrigerate until glaze is set.

Categories: Cookies & Bars, Holiday,

Oven French Toast Return to Recipes

Recipe By: Jane Nelson
Servings: 2
Preparation Time: 0:00

4 each Egg
2/3 cup Orange juice
1/3 cup milk
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/2 pound loaf Italian bread
1/3 cup butter (no substitutions)
1/2 cup pecan pieces
With a wire whisk, beat together eggs, orange juice, milk, sugar, nutmeg, & vanilla. Place bread in a single layer in a casserole that just fits the slices. Pour the milk mixture over the bread. Cover and refrigerate over night, turning once. Pour the melted butter on a jelly roll pan, spreading evenly. Arrange the soaked bread slices on the pan in a single layer. Sprinkle with pecans. Bake at 400 until golden brown, 20-25 minutes.

Categories: Breakfast,

Peach-Pineapple Champagne Punch Return to Recipes

Recipe By:
Servings: 55
Preparation Time: 0:00

1 can unsweetened pineapple juice,chilled
1 can peach nectar, chilled
3 bottles champagne,chilled

Categories: Beverages,

Peanut Butter Bars Return to Recipes

Recipe By: Better Homes & Gardens
Servings: 10
Preparation Time: 0:15

2/3 cup all-purpose flour
1/2 cup brown sugar
1/4 cup peanut butter
1/4 cup shortening
1 each egg
1 tablespoon milk
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 cup oats, rolled
Combine half the flour, the brown sugar, peanut butter, shortening, egg, milk, vanilla, and soda. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in remaining flour. Stir in oats. Spread batter into an 8x8x2 inch glass baking pan. Microwave on high 5 minutes. Cool on wire rack. Drizzle with icing (1/2 cup powdered sugar, 1/8 teaspoon vanilla, and enough teaspoons of milk to create the right drizzling consistency).

Notes: Use Tupperware's Small Microsteamer to create a thicker bar.
Categories: Cookies & Bars, Desserts, Snacks & Munchies,

Poppy Seed Filled Ravioli Cookies Return to Recipes

Recipe By: Betty Crocker
Servings: 48
Preparation Time: 4:00

1 cup sugar
1/2 cup shortening
1/4 cup butter or margarine
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup poppy seeds
1/2 cup almonds
1/2 cup milk
2 tablespoons honey
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
honey
poppy seeds
MIx sugar, shortening, margarine, eggs, and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2 hours. Place 1/2 cup poppy seed, almonds, milk, 2 tablespoons honey, lemon peel and lemon juice in blender or food processor. Cover and blend or process until liquid is absorbed. Heat oven to 400F. Roll one part of dough into rectangle, 12x8 inches, on lightly floured surface. Cut dough into 12 rectangles, each 3x2 inches. Place 1 teaspoon poppy seed mixture on one end of each rectangle. Using metal spatual or knife dipped into flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped in flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with poppy seed. Remove to rack to cool. Repeat with remaining dough.

Categories: Cookies & Bars, Holiday,

Salad Delicious Return to Recipes

Recipe By: Sandi Leska
Servings: 12
Preparation Time: 0:00

3/4 cup strawberry whole fruit spread
3/4 cup extra virgin olive oil
3/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons water
1 cup almonds (or other nut)
2 packages fresh spinach, ready to eat
8 ounces gouda cheese
1 pint fresh strawberries
Whisk first three ingredients together. Chill until ready to use.

Dissolve sugar in water over medium heat. Add nuts and toast two minutes. Place on cookie sheet and bake in 350 degree fahrenheit oven for 7-10 minutes. Cool. Store in sealed container in refridgerator until ready to use.

Combine dressing, nuts, cheese, and spinach. Garnish with strawberries.

Notes: Also good with spring greens.
Categories: Salads,

Sandi's Dutch Apple Cake Return to Recipes

Recipe By: Sandi Leska
Servings: 12
Preparation Time: 1:00

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup butter
1/2 cup milk
1 egg
1/2 teaspoon vanilla
5 apples
1/4 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Butter and lightly flour bottom and sides of an 8 inch square baking dish. Mix first seven dry ingredients together in large bowl. Melt butter in separate dish, add milk, egg, and vanilla. Stir well then blend into dry ingredients. Peel, core, and slice apples into thin strips. (Dip in lemon or orange juice to keep color light.) In a separate dish, combine last two ingredients. Pour half the batter in the bottom of the prepared baking dish. Layer with half the apples. Sprinkle with half the cinnamon sugar. Repeat with last half of batter, apples, and sugar. Bake for about 40 minutes, until apples are tender and cake is golden brown.

Categories: Cakes, Desserts, Leska.Org,

Sandi's Favorite Chocolate Chip Cookie Return to Recipes

Recipe By: Sandi Leska
Servings: 36
Preparation Time: 0:01

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups oatmeal
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
12 ounces chocolate chips
1 1/2 cups chopped nuts
Heat oven 375 degrees. Grease baking sheet. Spread oatmeal in thin layer on shallow pan and brown lightly in oven. Process browned oatmeal in blender. Cream butter and sugars. Add eggs, one at a time, beating well after each. Add vanilla and blend well. Mix dry ingredients together and add to batter. Blend. Stir in chips and nuts. Drop by heaping teaspoons on ungreased cookie sheet. Bake 10-12 minutes or until lightly browned.

Categories: Cookies & Bars, Desserts, Leska.Org,

Sherbet Slush Punch Return to Recipes

Recipe By: Judy Carol Nix of Sparkman, AR
Servings: 20
Preparation Time: 0:15

2 bottles ginger ale
1/2 gallon raspberriy sherbet
3 tablespoons lemon juice
Before hand, place ginger ale in freezer until almost frozen. Place sherbet in punch bowl. Pour ginger ale over sherbet and stir. Add lemon juice and stir. Serve.

Categories: Beverages,

Shrimp-Cucumber Spread Return to Recipes

Recipe By: Better Homes & Gardens
Servings: 20
Preparation Time: 0:25

3 ounces cream cheese
2 tablespoons salad dressing
1 tablespoon catsup
1 teaspoon mustard
dash garlic powder
1 cup salad shrimp, cooked & chilled
1/4 cup cucumber, seeded
1 tablespoon onion
Stir together cream cheese, salad dressing, catsup, mustard, and garlic powder. Stir in shrimp, cucumber and onion.

Categories: Appetizers, Snacks & Munchies,

So Easy Sugar Cookies Return to Recipes

Recipe By:
Servings: 48
Preparation Time: 0:20

3/4 cup sugar
1/3 cup butter
1/3 cup oil
1 tablespoon milk
2 teaspoons almond extract
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
Heat oven to 375 degrees F. In large bowl, beat 3/4 cup sugar, margarine, oil, milk, almond extract and egg until light and fluffy. Stir in flour, baking powder and salt; blend well. Spread evenly in ungreased 15x10x1-inch baking pan; sprinkle with 1 tablespoon sugar.

Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Cool five minutes and cut into bars.

Categories:

Soda Pop Punch Return to Recipes

Recipe By:
Servings: 48
Preparation Time: 0:00

8 cans frozen lemonade concentrate
5 liters Sprite or 7-UP
Mix together. Chill up to 6 hours before serving.

Categories: Beverages,

Spiced Tea Return to Recipes

Recipe By: Ann Steger
Servings: 40
Preparation Time: 0:00

1 cup Instant Tea Powder
2 cups Instant Orange Drink Powder
1 box Lemon Gelatin powder
1 teaspoon Cinnamon
1 teaspoon Ground Cloves
Mix together and store in an airtight container. To serve, mix two heaping teaspoons per cup of hot water.

Notes: Original recipe included two cups of sugar.
Categories: Beverages,

Spinach & Herb Cheese Stuffed Chicken Rolls Return to Recipes

Recipe By: Tupperware Fast & Fresh
Servings: 4
Preparation Time: 0:45

4 skinless boneless chicken breast halves
1 container garlic and fine herbs soft cheese
1 package fresh spinach leaves,washed and patted dry
1 cup corn flakes
1 tablespoon dried parsley flakes
1 teaspoon paprika
2 tablespoons butter
Rinse chicken; pat dry with paper towels. Place chicken between two pieces of waxed paper; pound to about 1/8-inch thick. Cut cheese into quarters. On each chicken breast half, place one whole spinach leaf. Spread 1/4 cheese over each spinach leaf. fold in sides and roll up each chicken breast. Secure with tooth picks. In small bowl, coarsely crush cornflakes then stir in parsley and paprika. In another bowl, melt butter. Dip rolled-up chicken breast in butter then in cornflake mixture to coat well. Place rolls in 1 3/4-quart casserole, thickest protion toward outside of dish. Cook on Medium Hight (70%) 12-15 minutes until juices run clear.

Categories: Main Dishes, Poultry,

Split Seconds Return to Recipes

Recipe By: Pillsbury
Servings: 1
Preparation Time: 0:00

3/4 cup margarine or butter
2/3 cup sugar
2 teaspoons vanilla
1 egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup red jelly or preserves
Heat oven to 350F. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and egg; blend well. Stir in flour and baking powder; mix well. Divide dough into 4 equal parts. On lightly floured surface, roll each part into a 12 x 3/4-inch rope; place on ungreased cookie sheets. Using handle of wooden spoon or finger, make a depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons jelly. Bake for 15 to 20 minutes or until light golden brown. Cool slightly; cut diagonally into strips. Cool completely on wire racks. Makes 4 dozen.

Notes: Really good with Smuckers Simply Fruit spread instead of jelly. Try strawberry, raspberry, or blueberry.
Categories: Cookies & Bars,

Stawberry Vinaigrette Return to Recipes

Recipe By:
Servings: 12
Preparation Time: 0:00

3/4 cup strawberry whole fruit spread
3/4 cup extra virgin olive oil
3/4 cup rice vinegar
Whisk first three ingredients together. Chill until ready to use. Toss with greens.

Categories:

Strawberry Champagne Dressing for Spinach Return to Recipes

Recipe By: Betty Crocker
Servings: 4
Preparation Time: 0:30

3 tablespoons brut champagne
1 tablespoon strawberry spreadable fruit
1 teaspoon vegetable oil
2 cups fresh strawberries
1/4 cup roasted almonds
5 cups fresh spinach
Combine first three ingredients; mix well. Toss with remaining ingredients. Serve immediately.

Categories: Dressings/Marinades/Sauces,

Sun Dills Return to Recipes

Recipe By: Mom Snitker
Servings: 1
Preparation Time: 0:00

1 gallon cucumbers
5 cloves garlic
5 heads dill
6 tablespoons salt
warm water
2 slices rye bread
Put cucumbers, garlic, dill and salt in jar. Fill with warm water. Place rye bread on top and put on lid. Set in sun 3 to 4 days.

Categories:

Sunburst Lemon Bars Return to Recipes

Recipe By:
Servings: 36
Preparation Time: 1:00

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
4 eggs, slightly beaten
2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice
1 cup powdered sugar
3 tablespoons lemon juice
Heat oven to 350 degrees F. In large bowl, combine all crust ingredients at low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake at 350 degrees F for 20 to 30 minutes or until light golden brown.

Meanwhile, in large bowl combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm crust.

Return to oven and bake an additional 25 to 30 minutes or until top is light golden brown. Cool completely.

In small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency; blend until smooth. Spread over cooled bars. Cut into bars.

Categories: Cookies & Bars, Desserts,

Tex-Mex Skillet Supper Return to Recipes

Recipe By: Great American Home Cooking
Servings: 8
Preparation Time: 0:30

1 1/2 pounds ground beef
1 small onion
1 small green pepper
1 15 oz can tomato sauce
1 tablespoon chili powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1 1/2 cups buttermilk
2 large eggs
3 tablespoons butter or margarine
1 cup cheddar cheese
Brown beef in a medium overnproof skillet. Add onion and bell pepper. Cook 10 minutes. Add tomato sauce, chili powder, 1 tsp salt and the pepper. Cook for 3 minutes. In a medium bowl, mix the cornmeal, sugar, baking soda and remaining salt. Stir in the buttermilk, eggs and butter. Stir the cheese into the beef mixture in the skillet. Spread the cornmeal batter on top. Bake at 400 for 30 minutes. Remove teh skillet from the oven. Let stand for 10 minutes, then loosen the edges of the corn bread topping with a knife. Hold the skillet handle with an oven mitt; turn upside down onto a platter. Cut into wedges.

Categories: Main Dishes, Mexican,

The Ultimate Cheesecake Return to Recipes

Recipe By: McCall's
Servings: 16
Preparation Time: 1:00

CRUST
2 1/2 cups graham cracker crumbs
1/2 cup butter or margarine
1/2 cup sugar
FILLING
40 ounces cream cheese at room temperature
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
1/4 teaspoon vanilla
5 large eggs
2 egg yolks
1/4 cup heavy cream
Toppings
3/4 cup sour cream
1 jar seedless raspberry sauce
10 ounces frozen peach slices
1/4 cup sugar
1 kiwi fruit
1 ripe peach
1/4 cup fresh raspberries
Preheat oven to 375F. In medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Pour into 10" springform pan. With fork, press mixture evenly over bottom and up sides of pan. Bake 5 minutes or until golden brown. Cool on wire rack. Increase oven temperature to 450F. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250F. Bake 1 hour longer or until center is set but not firm. Remove to rack; cool 2 hours. With back of spoon, spread sour cream evenly over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight. Chill raspberry sauce. In food processor, puree peach slices with 1/4 cup sugar until blended; pour in small bowl; set aside. Remove cake from pan; place on serving dish. Spoon raspberry sauce over sour cream covering half of surface. Spread peach puree on other half. Arrange fresh fruit along the line where the raspberry and peach sauces meet. Cut cake into wedges to serve. Pass remaining raspberry and peach sauce.

Categories: Cakes,

Tortilla Roll-Ups Return to Recipes

Recipe By: Sandi Leska
Servings: 16
Preparation Time: 0:15

8 large flour tortillas
8 ounces cream cheese
8 ounces sour cream
1 tablespoon onion
1/8 teaspoon garlic salt
1/4 teaspoon seasoning salt
dash pepper
1 each green pepper
1 each red pepper
4 ounces black olives
Mix all ingredients except tortillas. Spread on tortillas. Roll up tightly. Wrap in plastic wrap and refrigerate until firm. Slice into 1/2 inch wheels.

Categories: Appetizers, Snacks & Munchies,

Zucchini Bread Return to Recipes

Recipe By: Mom Snitker
Servings: 12
Preparation Time: 1:00

3 eggs
2 cups sugar
3/4 cup vegetable oil
2 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3 teaspoons vanilla
2 cups zucchini
1 cup walnuts
Preheat oven to 350'F. Grease and flour bundt pan or two bread pans. Beat eggs well. Add sugar, oil, flour, baking powder, baking soda, salt, cinnamon, and vanilla. Mix well. Fold in zucchini and walnuts. Pour into pan(s). Bake at 350'F for 45-55 minutes or until done.

Notes: Good with lemon butter: 1/2 cup butter, 1 tsp lemon peel, 1 tblsp lemon juice, and 1 tblsp powdered sugar.
Categories: Breads,