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Saturday, December 19, 2015

Pineapple Glaze For Ham

Ingredients

  • Servings: 3
  • 1 (15.25 ounce) can sliced pineapple, drained with juice reserved
  • 1 (4 ounce) jar maraschino cherries, drained
  • 1 cup brown sugar

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
  • in a medium microwave safe bowl combine brown sugar and reserved pineapple juice. mix together and microwave for about 5 minutes, until mixture is thick. pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

2 Minute Cheese Quesadillas

Ingredients

  • Servings: 2
  • 2 (10 inch) flour tortillas
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins

  • place 1 flour tortilla on a large microwave-safe plate; sprinkle with cheddar cheese. place the second flour tortilla atop the cheddar layer.
  • cook on high in the microwave until cheese is melted, about 1 minute.

roasted acorn squash and crawfish bisque

Ingredients

  • Servings: 12
  • 1/2 cup light brown sugar
  • 1/4 cup butter
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon chinese five-spice powder
  • 4 acorn squash, halved and seeded
  • 1/4 cup butter
  • 1 cup minced yellow onion
  • 1 cup minced celery
  • 1 cup minced red bell pepper
  • 1 tablespoon minced garlic
  • 2 quarts seafood stock
  • 1 cup heavy cream
  • 1 cup thinly sliced fresh basil
  • 1 teaspoon ground nutmeg
  • sea salt and white pepper to taste
  • 2 (16 ounce) packages cooked and peeled whole crawfish tails

Recipe

    Preparation Time: 40 mins Cook Time: 2 hrs 20 mins

    Ready Time: 3 hrs

  • preheat an oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
  • combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. cook in the microwave on high until the butter has completely melted. place the acorn squash cut side up the aluminum foil; brush with the brown sugar mixture.
  • bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. remove from the oven, allow to cool, and scoop out and reserve the flesh.
  • melt the remaining 1/4 cup of butter in a large pot over medium heat. stir in the onion, celery, and bell pepper. cook and stir until the onion has softened and turned translucent, about 5 minutes. add the acorn squash, garlic, and seafood stock. bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  • stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot. once pureed, add the crawfish tails, and simmer a few minutes until hot.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Country House Bed And Breakfast Casserole

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 1/2 cup croutons
  • 1/2 cup shredded cheddar cheese
  • 4 eggs
  • 3/4 cup milk
  • 1 teaspoon dry mustard
  • 1 cup cooked ham, cubed

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins

  • melt butter in an 8x8 inch glass baking dish or small casserole dish. add croutons and toss to coat. sprinkle cheese on top of croutons. in a large bowl, beat together eggs, milk and dry mustard. pour egg mixture over croutons and cheese. sprinkle on cubed ham. cover with plastic wrap, and refrigerate overnight.
  • preheat oven to 375 degrees f (190 degrees c). let casserole stand at room temperature while oven heats.
  • bake in preheated oven for 40 minutes, until eggs are set. let sit for 5 minutes before cutting. can also be frozen and microwaved later.

donna's coconut almond cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 cup sweetened flaked coconut
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
  • beat butter, shortening, and sugar in a bowl until creamy. mix almond and vanilla extracts and salt into creamed mixture. gradually beat in flour until smooth. stir coconut into dough.
  • scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. dip the bottom of a glass in flour and press cookies 1/4 inch thick.
  • bake in the preheated oven until lightly browned, about 10 minutes. let cool on baking sheets for 2 or 3 minutes before removing cookies.
  • while cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. transfer melted chocolate to a resealable plastic sandwich bag. snip a small corner off the bag with a scissors.
  • hold the bag like a pastry bag and squeeze a thin line of melted chocolate warm cookies in a zigzag pattern. transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.

Make-ahead Mashed Potatoes

Ingredients

  • Servings: 10
  • 3 pounds russet (idaho) potatoes, scrubbed but unpeeled
  • 1 1/2 cups half and half, plus extra if necessary
  • salt, to taste
  • 6 tablespoons butter, softened

Recipe

  • place potatoes in a large pan with water to cover. bring to a boil. reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
  • heat half and half in microwave.
  • process unpeeled potatoes through a food mill into a medium bowl. (or, using a potholder, peel and drop them into a bowl. puree using a potato masher or standing mixer fitted with the paddle attachment.) stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (can be cooled and refrigerated in an airtight container up to 2 days.)
  • thirty minutes before serving, microwave until warm. transfer to a heatproof bowl set over a pan of simmering water. stir in butter to melt. cover with plastic wrap. keep warm until serving time.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

neapolitan cheesecake

Ingredients

  • Servings: 1
  • crumb crust:
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • vanilla-white chocolate filling:
  • 2 ounces white chocolate, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • bittersweet chocolate filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 teaspoon vanilla
  • 2 ounces bittersweet chocolate, chopped
  • strawberry filling:
  • 1 (8 ounce) package cream cheese
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon strawberry extract
  • 1/3 cup strawberries, mashed

Recipe

    Preparation Time: 40 mins Cook Time: 1 hr 5 mins

    Ready Time: 5 hrs 45 mins

  • preheat the oven to 350 degrees f (175 degrees c). in a small bowl, mix together the chocolate cookie crumbs and melted butter. press into the bottom of a 9 inch springform pan. bake for 8 minutes; cool on wire rack.
  • for the vanilla-white chocolate filling: melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/2 teaspoon of vanilla until blended. mix white chocolate into the batter and set aside.
  • for the dark chocolate filling: melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/4 teaspoon of vanilla until blended. stir in melted chocolate.
  • for the strawberry filling: in a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
  • preheat the oven to 400 degrees f (200 degrees c).
  • pour the white-chocolate vanilla cheesecake batter into the prepared crust. layer with the dark chocolate and strawberry batters (see cook's notes).
  • bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees f (150 degrees c), and continue baking for 50 minutes, or until center is nearly set when jiggled.
  • remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. refrigerate until chilled before removing from the pan.