Saturday Delights #12 HAPPY NEW YEAR!!!!

Crispy Chocolate Log

10 Servings

Prep: 15 min. + chilling

Ingredients

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Saturday Delights # 11 Pumpkin

Its almost Halloween, and one of my Favorite things are pumpkins.

So todays Saturday Delights we are cooking with Pumpkins!!!

Cream-Filled Pumpkin Cupcakes Recipe

21 ServingsPrep: 35 min. Bake: 20 min. + cooling

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Saturday Delights # 10 Budget Dessert Recipes

Fresh Peach Cobbler Recipe

8 Servings Prep: 10 min. Bake: 45 min.

Ingredients

2 large peaches, peeled and sliced
1-1/2 cups sugar, divided
1/2 cup butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Dash ground nutmeg
3/4 cup milk


Directions
In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown. Yield: 8 servings.


Nutrition Facts: 1 serving (1 each) equals 327 calories, 12 g fat (8 g saturated fat), 34 mg cholesterol, 301 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.

Banana Custard Pudding Recipe

4 ServingsPrep: 5 min. Cook: 15 min. + chilling

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional


Directions
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla.


Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired. Yield: 4 servings.


Nutrition Facts: 1 serving (1 cup) equals 235 calories, 7 g fat (3 g saturated fat), 172 mg cholesterol, 125 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

***All recipies are thanks to TASTE OF HOME

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Saturday Delights # 9 Spring Time

So spring is in the air. Trees and Flowers are starting to bloom. The warm weather is finally coming back. What a better way to enjoy reading outside, in the fresh warm breeze than with some yummy spring time readig food!!!

Berry-Apple-Rhubarb Pie

8 Servings Prep: 30 min. + chilling Bake: 65 min. + cooling

Ingredients

2-2/3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 to 8 tablespoons cold water

FILLING:
2 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup sliced fresh or frozen rhubarb
1/3 cup all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1-1/2 cups plus 1 teaspoon sugar, divided
2 tablespoons butter
1 tablespoon 2% milk

Directions
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate.

In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, cinnamon, allspice and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.

Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.

Nutrition Facts: 1 piece equals 615 calories, 28 g fat (8 g saturated fat), 8 mg cholesterol, 318 mg sodium, 86 g carbohydrate, 5 g fiber, 6 g protein.

Rhubarb Cheesecake Smoothies

6 Servings Prep: 20 min. + cooling

Ingredients

2 cups diced fresh or frozen rhubarb
1/4 cup water
4 tablespoons honey, divided
1-1/2 cups vanilla ice cream
1 cup milk
1 cup frozen sweetened sliced strawberries
2 packages (3 ounces each) cream cheese, cubed
1/2 cup vanilla yogurt
1/4 cup confectioners' sugar
5 ice cubes

Directions
In a large saucepan, bring the rhubarb, water and 2 tablespoons honey to a boil. Reduce heat; cover and simmer for 5-10 minutes or until rhubarb is tender. Remove from the heat; cool to room temperature.

In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream cheese, yogurt, confectioners' sugar, ice cubes and remaining honey; cover and process for 1 minute or until smooth. Pour into chilled glasses; serve immediately. Yield: 6 servings.

Nutrition Facts: 1 cup equals 323 calories, 16 g fat (10 g saturated fat), 53 mg cholesterol, 147 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.

Nut-Topped Strawberry Rhubarb Muffins

18 Servings Prep: 25 min. Bake: 20 min. + cooling

Ingredients

2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb

TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions
In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Nutrition Facts: 1 muffin equals 243 calories, 10 g fat (2 g saturated fat), 14 mg cholesterol, 155 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

 

Recipes from TASTE OF HOME

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Saturday Delights #8 Easter Time

Happy Satuday Everyone!

Its Easter Time!!!

Time for some cute, yummy recipes!!

Peanut Butter Easter Eggs

16 Servings ~ Prep: 35 min. + chilling

Ingredients

1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles

Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Almond-Butter Cookie Bouquet

30 Servings ~ Prep: 2 hours + chilling Bake: 10 min./batch + cooling

Ingredients

1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 egg
1/4 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
Wooden skewers or lollipop sticks

ICING:
1 cup confectioners' sugar
4 teaspoons evaporated milk
Food coloring of your choice

Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake at 375° for 7-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 184 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 121 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Easter Bunny Breads

8 Servings ~ Prep: 25 min. + rising Bake: 15 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1 egg
1 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
16 small milk chocolate eggs

ICING:
1 tablespoon confectioners' sugar
1/4 teaspoon water
1 drop red food coloring


Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2-in. x 3/4-in. pieces for the ears.

Place bunnies 2 in. apart on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.

For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny. Yield: 8 servings.

Nutrition Facts: 1 serving equals 440 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 328 mg sodium, 77 g carbohydrate, 3 g fiber, 12 g protein.

Recipes from Taste of Home

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Saturday Delights #7 St. Patrick's Day !!!

St. Patrick's Day Glitter Graphics

Ok.....Time for another yummy Saturday Delights. Todays food we are celebrating St. Patrick's Day !!! Yummmm I luv all the green!!!! Enjoy some of the yummmmmmmy food!

Clover Crispies

15 Servings ~ Prep: 30 min. + cooling

Ingredients

3 tablespoons butter
4 cups large marshmallows (about 40)
1/4 teaspoon peppermint extract
6 cups crisp rice cereal
6 ounces white candy coating, coarsely chopped
4 drops green food coloring, optional
Green sprinkles

Directions
In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.

Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).

In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set. Yield: 15 servings.
 
 
 
 
 

Butter Mint Cookies

18 Servings ~ Prep/Total Time: 30 min.

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 teaspoons peppermint extract
1-3/4 cups all-purpose flour
Green colored sugar

Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well.
Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool. Yield: 3 dozen.

Nutrition Facts: 2 cookies equals 148 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 103 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Rye Party Puffs

54 Servings ~ Prep: 30 min. Bake: 20 min. + cooling

Ingredients

1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
CORNED BEEF FILLING:
2 packages (8 ounces each) cream cheese, softened
2 packages (2 ounces each) thinly sliced deli corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small pimiento-stuffed olives, chopped

Directions
In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.

Recipes from Taste of Home

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Saturday Delights #6 Valentines Day!!!

Happy "Almost" Valentines Day!!!

*sigh* 

I love Valentines Day!!! Its just so Romantic!

Today on Saturday Delights I have some tasty treats in store for you!!! Not only are we gonna have a yummy treat, I'm gonna give you a V-Day Menu for Two! So i hope you enjoy! And remember, if you decide to try any of the Saturday Delights , please come back and share your stories, and pics if you have them!

Breakfast

Chocolate-Cherry Cream Crepes

8 Servings ~ Prep: 30 min. + chilling Cook: 15 min

Ingredients

1-1/4 cups milk

3 eggs
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Chocolate fudge ice cream topping and whipped topping

Directions
~In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside.

~Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

~Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months.

~Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 340 calories, 16 g fat (9 g saturated fat), 124 mg cholesterol, 243 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.

Appetizer

Cinnamon Love Knots Recipe

36 Servings ~ Prep: 45 min. + rising Bake: 15 min

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour

TOPPING:
2 cups sugar
2 tablespoons ground cinnamon
3/4 cup butter, melted


Directions
~In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.

~Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

~Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

~Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 174 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 136 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Lunch

Turkey Dijon Melts Recipe

4 ServingsPrep/Total Time: 25 min

Ingredients

4 slices whole wheat bread

4 teaspoons mayonnaise
1/4 pound thinly sliced cooked turkey
4 slices Monterey Jack cheese
1/4 cup thinly sliced onion
Dash salt and pepper
1 tablespoon honey Dijon salad dressing
1 tablespoon butter, softened


Directions
~Spread two slices of bread with mayonnaise. Layer with turkey, cheese and onion; sprinkle with salt and pepper. Spread remaining slices of bread with salad dressing; place over onion. Butter outsides of sandwiches.

~In a small skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 2 servings.
 
 
 

Dinner for Two

 

 

Manicotti for Two Recipe

2 ServingsPrep: 20 min. Bake: 35 min

Ingredients

4 uncooked manicotti shells

1/2 pound bulk Italian sausage
1-1/2 cups meatless spaghetti sauce
1 cup ricotta cheese
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Directions
~Cook manicotti according to package directions. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce.

~Drain manicotti and rinse with cold water. In a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder and pepper. Carefully stuff manicotti. Place in a greased small baking dish. Top with sausage mixture.

~Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining mozzarella. Bake 3-5 minutes longer or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 1 serving (2 each) equals 690 calories, 37 g fat (19 g saturated fat), 125 mg cholesterol, 1,807 mg sodium, 50 g carbohydrate, 4 g fiber, 43 g protein.

 

 

 

 

Dessert

 

Berry Rhubarb Fool

6 ServingsPrep: 30 min. + chilling

Ingredients

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Dash salt
1 cup heavy whipping cream
1 pint fresh strawberries, halved

Directions
~In a large saucepan, combine the rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until rhubarb is tender. Cool slightly.

~In a blender, process rhubarb mixture until smooth. Transfer to a large bowl. Cover and refrigerate until chilled.

~Just before serving, whip cream until soft peaks form. Fold into rhubarb mixture. In parfait glasses, alternately layer cream mixture and strawberries. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 212 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 42 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein.

Recipes from Taste of Home

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Saturday Delights # 5

Happy Saturday everyone!! Sorry its been a while, with 12 days of Blogmas, and the Grand Opening of Book Lovers Inc. i have been swamped. But Saturday Delights is finally back!!!
Now since Valentines Day is around the corner, I've decided to dedicate the next few Saturday Delights to Yummy Romance Deserts! So I hope you enjoy!!!

Almond Cherry Fudge

Ingredients

2 cups (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk
1/2 cup chopped almonds
1/2 cup red candied cherries, chopped
1 teaspoon almond extract

Directions

Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.


Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 1 pound.
 
 
Nutrition Facts: 1 serving (1 each) equals 55 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 9 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
 
 

Recipe from Taste Of Home

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Saturday Delights #4

Hey everyone *Waves* Sorry i have been slacking on Saturday Delights!! But i am back!!! This post is going to be short and sweet, due to the many posts i have to have ready for 12 Dayz of Blogmas!
So onto the FOOD!!!!

Strawberry Pie

Ingredients

1 deep dish pie shell (frozen)

2 qts. strawberries (washed and sliced)

1 1/2 cup sugar

1 cup flour

1 cup sour cream

1/4 teaspoon salt

2 tabespoons sugar

Place strawberries in pie shell. In bowl mix sugar,flour,sourcream and salt. Stir Well. Mixture will be thick at first but keep stirring until well mixed. Pour over strawberries. Sprinkle a small amount of sugar on top of pie. Bake pie on cookie sheet at 450 degrees for 10 minutes, and then reduce heat to 350 degrees and bake for 30 minutes

***Enjoy, and if you make, please take a picture and send it to me !!!

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Saturday Delights #4

*** Update ***
Oops * slaps forhead * I forgot to post this yesterday, i saved as a draft instead....duh !!!

Happy Saturday everyone !!! I know i missed last saturday being Halloween and all, so i will share 2 YUMMY recipies with you today !!!

The First goes out to the awesome BookObsessedGrl. She is participating in Nanowrimo all of november.*cheers* woo hoo,yah, you go girl ! So she will Def. need reading/writing food! Enjoy hun!! The last ones is just cause......damn it sounds soooo good, and pumpkin anything is my FAV!!!   Enjoy everyone. Don't forget if you have a recipe you'd like to share just contact me!

Nana's Banana Bread

(i have no pic, but if you make this

and take a pic please send me and i'll share)

Ingredients

5 tablespoons butter

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

2 egg whites

1 teaspoon vanilla extract

1 1/2 cups mashed, very ripe bananas

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup heavy cream

1/3 cup chopped walnuts

Preheat oven to 350 degrees Spray bottom only of 9 x 5 x 3 inch loaf pan with nonstick cooking spray

Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar;beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.

Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts to batter; mix well

Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.

Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter or jam.

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Pumpkin Whip Recipe

Ingredients

1 package (3.4 ounces) instant butterscotch pudding mix
1-1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
Gingersnaps, optional

Directions

In a large bowl, beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 160 calories, 5 g fat (4 g saturated fat), 8 mg cholesterol, 282 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

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* SOME RECIPIES ARE THANKS TO TASTE OF HOME

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Saturday Delights #3

Happy Sunday Everyone!!
        I know, I know i'm a day behind. But to make it up to you I have decided to give you a couple awesome recipes to make for your Halloween Parties. So get your pen and paper and start taking notes. Your gonna love these spooky Treats!! If you have a few spooky treats you'd love to share with everyone feel free to e-mail me your recipe and a pic if you have one, I'd me more than happy to share for you. Don't forget to leave your name and blog address so I can give proper credit!!! Enjoy!
JoJo

Peanut Butter Candy Pie

Ingredients

1/4 cup butter
4 cups miniature marshmallows
6 cups crisp rice cereal
50 milk chocolate kisses or 1-1/3 cups milk chocolate chips
1/2 cup flaked coconut
2 cups Reese's Pieces

Directions

In a microwave-safe bowl, heat the butter and marshmallows on high for 1 minute; stir until marshmallows are melted. Add the cereal; mix well. Press onto the bottom and up the sides of two greased 9-in. pie plates.

In a microwave or heavy saucepan, melt chocolate kisses; stir until smooth. Spread over prepared crusts. Sprinkle with coconut and candy pieces; press down lightly. Let stand until chocolate is set. Cut into slices. Yield: 2 pies (8 slices each), 16 servings, 8 per pie, 1 slice per serving.

Nutrition Facts: 1 serving (1 slice) equals 310 calories, 14 g fat (9 g saturated fat), 11 mg cholesterol, 196 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.

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Quick Ghost Cookies

Ingredients

1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
miniature semisweet chocolate chips

 Directions

In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.

Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 254 calories, 12 g fat (8 g saturated fat), trace cholesterol, 93 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.

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Black Widow Bites

Ingredients

Black shoestring licorice
12 grape Jujubes
1 cup vanilla or white chips
24 red nonpareils
12 chocolate wafers

Directions

Cut licorice into 96 pieces, about 1/2 in. long. Using a toothpick, poke one licorice piece about 1/8 in. into a candy. Repeat seven times to make eight spider legs. Repeat with remaining licorice pieces and candy.

Melt chips in a microwave or heavy saucepan; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe two small dots on one candy and immediately place one nonpareil on each dot to create eyes. Repeat with remaining candies.

Pipe a web on each chocolate wafer. Pipe a dot of melted vanilla chips onto the bottom of the spider and attach to wafer. Yield: 1 dozen.

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Spiderweb Pumpkin Cheesecake

Ingredients

1-3/4 cups chocolate wafer crumbs (about 28 wafers)
1/4 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice

TOPPING:

2 cups (16 ounces) sour cream
3 tablespoons sugar
2 teaspoons vanilla extract

SPIDERWEB GARNISH:

1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 ounces semisweet chocolate, melted

Directions

Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Combine topping ingredients; spread over filling. Bake at 350° for 6 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.

For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.

Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.

Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 462 calories, 22 g fat (13 g saturated fat), 111 mg cholesterol, 231 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

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Cream Puff Monsters

Ingredients

3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons baking cocoa
1 cup water
1/2 cup butter, cubed
4 eggs
1 package (3.9 ounces) instant chocolate pudding mix
2 cups cold milk
Yellow, red, blue and green food coloring
1 can (16 ounces) vanilla frosting
Sprinkles, small candies and slivered almonds

Directions

Combine flour, sugar and cocoa; set aside. In a saucepan over medium heat, bring water and butter to a boil; reduce heat to low. Add flour mixture all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by tablespoonfuls at least 2 in. apart onto baking sheets. Bake at 400° for 25-30 minutes or until lightly browned. Lift foil and transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Beat pudding mix and milk according to package directions; chill. When puffs are cool; split and remove soft dough from inside. Spoon pudding into puffs; replace tops. Following food coloring package directions, combine red and yellow to make orange, and red and blue to make purple. Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring. Microwave frosting until thin (not runny). Spoon one or more colors onto puffs. Add sprinkles and candy for eyes; use almonds for teeth or whiskers. Chill. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 180 calories, 9 g fat (4 g saturated fat), 48 mg cholesterol, 166 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.

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Witch Hat Treats

Ingredients

3 tablespoons butter
1 package (10 ounces) large marshmallows
1/2 cup peanut butter
6 cups crisp rice cereal
1-1/2 cups milk chocolate chips
1 teaspoon shortening
Orange frosting
Chocolate jimmies
Rope black licorice

Directions

In a large microwave-safe bowl, melt butter on high for about 30 seconds. Add marshmallows; stir to coat. Microwave on high 30-40 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into a greased 13-in. x 9-in. pan.

In a small microwave-safe bowl, heat chocolate chips and shortening on 70% power for 45 seconds. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.

Cut into 2-1/2-in. x 2-in. triangles, with a thin base on bottom of triangle for hat brim. Decorate with frosting, jimmies for the buckle and licorice for the brim. Yield: 2 dozen.

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Wiggly Pumpkins

Ingredients

2 packages (6 ounces each) orange gelatin
2-1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Candy corn
Black licorice and/or gumdrops

Directions

Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. pan. Chill until set. Cut into circles or use a pumpkin-shaped cookie cutter. Just before serving, add candy eyes and mouths. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 each) equals 71 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 117 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

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Marshmallow Witches

Ingredients

1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.

For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.

For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 69 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

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Boneyard Cookies

Ingredients

1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped

Directions

In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.

Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.

In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.

Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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* ALL RECIPIES ARE THANKS TO TASTE OF HOME

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Saturday Delights #2

Happy Saturday Everyone !!! *Winks*

  Okay Okay I know it Tuesday. But my Poor Mr.Pewter was in getting his fix this weekend so I couldn't post. I didn't want you guys to have to wait till this weekend for another recipe so I decided to go ahead in post.

   * Bats the air with hand* aww gosh guys I know I know. I'm Awesome right ??? ummm right???? hello???Anybody there....right??? Ha Lol I know, your a dork JoJo just give us the recipe. So without anymore wait, the winner of the Saturday Delights poll is :

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Pumpkin Cupcakes

1 pkg  Spice cake mix

1 15oz  Can Pumpkin

3  Eggs
1/3 Cup  Veg. oil
1/3 Cup  Water

Preheat oven to 350 degrees
Mix all ingredients
Bake at 350 degrees for 18-23 minutes
Frost with cream cheese icing

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Saturday Delights

Happy Saturday my Awesome Followers. I've been on twitter this morning talking about cooking and baking. * Sigh* I love to cook and bake so of course i got hungry !! *belly growls* So i decided what better way to get it out of my system (besides making some yummy food)  than to start a new post " Saturday Delights " . Every Saturday i will share a new recipe for you to make and eat while you read. *claps hands while jumping * Doesn't that sound awesome !!!  Ya i agree, it sooo does..  So Hope you enjoy the first Yummy Saturday Delight !!! (i will try to add pics in the future to go with the recipe)
Thanks,
JoJo


Cookie Bars

1    yellow cake mix
2    eggs
1/2 cup    brown sugar
1/2 cup    melted margarine
1 cup    chopped andy's mints ( or your favorite candy bar chopped)

Preheat oven to 350 degrees
Mix all ingredients. put into a greased  9x13 pan
Bake for 25 minutes
Let cool

* you can also melt almond, or chocolate bark and drizzle on the top when cooled

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