I ran across this bit of information on another site that may be of interest to you. It has helped me a lot.   It is a good idea to put a date on food when  you store it in the refrigerator and refer back to this list.   Thanks to Gail at dailyrecipe.com

ESTIMATED LEFTOVERS STORAGE TIME IN THE REFRIGERATOR


Cooked Food Item Refrigerator Storage Time

Roast turkey 3 to 4 days                                                              

Stuffing 1 to 2 days

Giblet Gravy 1 to 2 days

Canned Cranberry Sauce 5 to 7 days

Homemade Cranberry Relish 5 to 7 days

Roast Pork 2 to 4 days

Roast Beef/Veal/lamb 3 to 4 days

Baked ham 3 to 5 days

Meat w/ sauce or gravy 1 to 2 days

Cooked vegetables 3 to 5 days

Pumpkin pie 2 to 3 days

Fruit desserts/pie 3 to 5 days

*Seafood 1 to 2 days

Gumbo 1 to 2 days

Soups 2 to 3 days

*gail*

dailyrecipe.com

Peppermint Patty Brownies

1 box Betty Crocker® Gluten Free brownie mix

Butter and eggs as called for on brownie box

1/2 cup sweetened condensed milk

1 1/2 teaspoons peppermint extract

2 1/2 to 3 cups gluten free powdered sugar

1 cup Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.

2. In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.

3. Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows

http://www.bettycrocker.com/

THANKSGIVING

With Thanksgiving fast approaching, we all are getting our menus together.  Our family always gets together at my  youngest daughter's house, along with her husband's family and other friends.  We usually have a large crowd and everybody has a good time. We have a chance to visit together, show off the new babies in the family . Reminisce old times and most important, give thanks for our years blessings.  This year we will be especially praying for our military men and women and ask that they be kept safe.  We will have one guest that is returning from Iraq and we are all greatfully for him and what he has done for us and look forward to spending time with him.

I hope all of you have a Joyous Thanksgiving Holiday with your loved ones.  I have listed a few dishes that I know we will be enjoying on this holiday.  Hope you like them.

Brussels Sprouts with Apples

2 1/4 pounds fresh brussels sprouts, halved

3 tablespoons fresh lemon juice

2 teaspoons salt, divided                                                 

1/4 cup butter or margarine, divided
1 medium onion, diced
1/4 cup apple juice
1 large Red Delicious apple, diced
1 garlic clove, minced
1 teaspoon sugar
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup golden raisins
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground pepper
1/8 teaspoon grated nutmeg

Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.

Yield: 6 to 8 servings

Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract

Topping:

2 tablespoons butter
1/2 cup flour
1/2 cup pecans, chopped
1 cup brown sugar

Mix together main ingredients. Pour into butter 9x13 inch baking dish. Sprinkle on topping. Bake at 350 degrees for 30 minutes.

Topping:

Melt butter and stir in brown sugar. Add flour and nuts

                                                                             

Pumpkin Pie                                                                                                                                                                                                

Ingredients

3/4 cup sugar

1 1/4 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 can (15 oz.) pumpkin

1 1/4 cups milk (10 oz.)

1 tsp. vanilla
2 large eggs

Pastry for a single-crust 9-inch pie,

Preparation

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin,  milk, and eggs and vanilla ; whisk until well blended. Pour mixture into unbaked pastry in pan.

2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.

3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.

                                                                                  

Cranberry Sauce                                                         

Time: 30 minutes.

2 bags (12 oz. each) fresh or frozen cranberries, any soft or decayed berries discarded

2 1/2 cups sugar

Finely shredded zest and juice of 1 orange
1 tablespoon minced fresh ginger

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, until berries have popped, about 20 minutes.

Make ahead: Let cool, then chill airtight up to 3 days; sauce will thicken as it cools.

Yield: Serves 10
Sunset 2009

Roast Turkey                   

"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."

Ingredients:

1 (18 pound) whole turkey

1/2 cup unsalted butter, softened

salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock

8 cups prepared stuffing (your own preference)

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.

4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

VETERANS DAY

Tuesday, November 11, 2009  Today is Veteran's Day and we need to honor all soldiers who have served as a veteran in all wars.  It is dedicated people like this that have kept America free.  Let us pray for our military, not just today, but everyday and show deep appreciation for what they do for us. 

Veterans Day Prayer and Meditation


May we take a few moments to reflect, remembering those who served our country well ...

"You gave for peace with courage             

That families may be free

So children could grow strong

And safe they'd ever be.


In giving for the sake of peace

You may have suffered loss

Your body may still show its wounds

From taking up the cause.


May remembrance of your time away

Your sacrifice for peace

Spur us on to strive more strongly

For freedom, that there'll be release.


From causes that sent some away

To fight that we may freely live

With gratefulness we thank you, veterans

For all you gave and give!"
~~~~~~~~~~~~~~
Prayer by Susan Kramer;

Thank you Veterans

photo from Knight Rider, news from NRCC by NRCC students {online}

photo from 1800sunstar.com

photo found at freerepublic.com

Thank you Veterans
Visit My Net Finds for their observance of Veterans Day.

Zippy Cranberry Appetizer

Cranberry Relish / Southern Plate

While checking my different cooking blogs today, I came across "Southern Plate" She has a wonderful cooking blog and has a cookbook out.  Well today she did a post on Cranberry Relish.  It looks so good I had to try it. Hope you will too.

Cranberry Relish 

Peanut Butter Cupcakes

Peanut Butter  Cupcakes
From Quick Cooking

INGREDIENTS

1/3 cup shortening

1/3 cup peanut butter

1-1/4 cups packed brown sugar

2 eggs

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1-3/4 teaspoons baking powder

1 teaspoon salt

1 cup milk

16 miniature peanut butter cups

DIRECTIONS

In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.

Oh my, a WINTER FREEZE TONIGHT in North Carolina. Summer is finally over and the time for fall cooking.  While browsing the internet today, I came across some recipes to use for all of those apples you have stored up. With Thanksgiving and Christmas coming soon, these recipes can make a tasty addition to your holiday meals.

Apple Pie Recipes/ OLD FASHION TIPS

*******************                                

Apple Pie

********
1 batch pie pastry

6 large apples

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1 tablespoon all-purpose flour

1 tablespoon butter -- cut into bits

1 teaspoon sugar

dash cinnamon

1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan.Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes.


Cheddar-Crust Apple Pie

*************************                        

Crust:

1 1/2 cups flour

dash of salt

1/2 cup shortening

1 1/2 cup (6 oz.) shredded sharp cheddar cheese

4-6 tablespoons water

Filling:

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon cinnamon

6 cups sliced peeled apples

2 tablespoons margarine

Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11" circle on lightly floured surface. Place in 9" pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11" circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes.


Cookie Sheet Apple Pie

*********************
Crust:

2 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter or margarine

1 cup whipping cream

Filling:

5 medium sized tart apples

1/4 cup granulated sugar

1 tablespoon all purpose flour

dash salt

1/2 teaspoon cinnamon

Glaze:

1 egg

2 Tblsp milk

For crust:

Combine all the ingredients for the crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make a firm dough. Chill if necessary until firm. Dust a lightly greased baking sheet with flour, flatten dough out onto the baking sheet. Roll or pat out to 1/4" thickness. Trim to make a 14" square. Roll out the trimmings and cut into strips.

To prepare apples:

Pare, core and slice apples. Turn into bowl, mix with filling ingredients

To assemble pie:

Arrange apples in rows over crust in pan, leaving 2" empty at edges. Dot with 2 Tblsp of butter. Arrange strips in criss-cross fashion over apples, then fold edges of crust up and over ends of strips, pinch corners to seal. Beat egg and milk, and brush pastry with the mixture. Bake at 400 degrees 30 to 35 minutes or until golden and apples are cooked.


Crumb Apple Pie

********************
Crust:

1 cup flour

1/2 teaspoon salt

1/3 cup solid vegetable shortening

1/4 cup ice water

Filling:

7 medium Granny Smith or Golden Delicious apples

1/2 cup granulated sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Topping:

3/4 cup packed dark brown sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup chilled butter or margarine, cut into pieces

lace rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.

To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. 8 servings.

Recipe courtesy of Brenda Hyde at OldFashionedLiving.com

Easy Deep Dish Apple Pie

*****************************
2- 1 lb. cans apple pie filling

1/2 cup raisins

1 cup (4 oz.) shredded sharp cheddar cheese

1- 8 oz. can refrigerated crescent dinner rolls

2 tablespoons sugar

1/4 teaspoon cinnamon

Heat oven to 375F. Spoon pie filling into 12X8" baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish. Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.


Whole Wheat Apple-Mincemeat Pie

************************************
Pastry:

1 cup Pillsbury's Best Whole Wheat Flour

1 cup Pillsbury's Best All Purpose or Unbleached

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup shortening

1/2 cup cold water

Filling:

4 cups sliced, peeled apples (4 medium)

1 1/3 cups prepared mincemeat

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon grated lemon peel

1 tablespoon lemon juice

Topping:

1 egg white

2 tablespoons water

1 teaspoon sugar (1 to 2 tsp)

Heat oven to 375F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.

In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings. Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.


Crockpot Apple Pie

*************************
8 Tart Apples peeled and sliced

1 1/4 teaspoons ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3/4 cup milk

2 tablespoons butter soften

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup Bisquick

1 cup Bisquick

1/3 cup brown sugar

3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Copyright 2002-2003 Cindy Sanchez

While cleaning out my pantry yesterday, I came across my old bread machine.  I have't made bread in quite awhile.

Today, while checking on my blogs I  opened Tipnuts.com and the first thing I saw was 12 Homemade Bread Recipes. If you are thinking about making bread, go there for your recipe.  I am going to make the  Decadent Sweet Milk Bread  I'll let you know how it turns out.  I can't wait.

LUCILLE'S FAVORITE REFRIGERATOR ROLLS


2 cups milk

1/4 cup shortening

5 Tbls. sugar

                                                                   

1 cake yeast

5 to 6 cups of flour

1/2 tsp. soda

1 tsp. baking powder

1 egg

1 Tbls. salt

■Scald milk. Add shortening and sugar. When mixture is lukewarm, add yeast and dissolve. (If dry yeast is used, dissolve it in one-fourth cup warm water and reduce milk to one and three-fourths cups.) Add soda and baking powder sifted with three cups flour. Beat until bubbles come. Allow to rise one-half hour.

■Beat egg and salt until light and add to the sponge. Add remaining flour to make a soft dough. (The less flour you use, the lighter the rolls and doughnuts.) Knead until smooth. Place in greased bowl, grease the top, and place in refrigerator.

FOR ROLLS

■Divide dough into three parts. Roll each part into a circle about nine inches in diameter and spread each circle with melted butter. Cut each circle into 16 wedge-shaped pieces. Roll each piece beginning at the wide end. Place on greased baking sheet. Allow to rise for one and one-half hours, then bake 20 minutes in a 400 degree oven.

FOR DOUGHNUTS

■If all the dough is to be used for doughnuts, three-fourths cups of sugar may be used instead of the five tablespoons called for. If the original recipe is used, an extra thick layer of granulated sugar for coating finished doughnuts makes them sweet enough.

■Roll dough that has been refrigerated to one-fourth inch thickness on floured board. Cut with floured doughnut cutter. Allow to rise one and one-half hours. Then fry in fat heated to 370 degrees. If you don’t have a thermometer, test by dropping a cube of bread in the fat. Fat is hot enough if bread browns in one minute.

Source: Kitchen-Klatter Magazine, April 1952

Halloween Candy Cookies

Well, tonight is the big night for Trick or Treaters. All of the children are excitingly waiting with their candy
 bucket, basket or any container they choose. When my children were small, I used to get all excited, along with them ,about going trick or treating, however, as we get older we loose some of that excitement and just stand back

and watch the younger group as they dress up in their most scary and ugly costume and go from door to door collecting goodies handed out to them.

Most of the time they have so much candy and other goodies that they don't know quite what to do with it, so thru the years we have come up with some solutions. Listed below is one recipe I found on Delicious Dishings Blog, that I am going to make , how about you.  I 'll bet some of you have lots more good ideas about using up all that Halloween lute.

                                           

Reese's PB Cup Cookies (adapted from the NY Times chocolate chip cookie recipe) and Delicious Dishes.

                                                                                      

Ingredients

3 2/3 cups minus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
15 - 20 large Reese's PB cups, frozen

Preparation
Sift flour, baking soda, baking powder and salt into a bowl. Set aside.

Coarsely chop PB cups, and set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Add chopped Reese's PB cups and stir gently until mixed.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. You can also form the dough into balls, ready for baking, place them on cookie sheets, and freeze them. Once the balls of dough have hardened, scoop them into freezer bags, and take them out and bake them whenever you want warm cookies.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Place frozen cookie balls or freshly formed balls of dough (any size you like -- I like mini cookies so I form mine into about 1/2-inch balls) on prepared baking sheet. Bake for 10 to 12 minutes (or longer depending on the size), until light golden brown but still soft in center. Let rest for 1 minute, and then transfer cookies to cooling rack. Repeat with remaining dough for as many cookies as you want to make.

This is another one for Cup Cakes

Heavenly Candy Bar Cupcakes
From: MyRecipes.com
Prep: 20 min., Cook: 5min., Bake: 18 min.

9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars

1/2 cup butter or margarine

2 cups sugar

1 cup shortening

3 large eggs

2 1/2 cups all-purpose flour

1 teaspoon salt

1 1/2 cups buttermilk

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Chocolate-Marshmallow Frosting

Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.

Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired.

we used Milky Way Bars.

Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Makes 12 servings. Prep: 15 min., Cook: 5 min., Bake: 30 min.

Yield: Makes 36 cupcakes

Last  I couldn't resist this spider halloween cake . For the recipe go to MyRecipes.com.

  HAVE A HAPPY HALLOWEEN , DON'T LET THE GHOST AND GOBLINGS GET YA!!!!!!

PEPPER JACK CHEESE BALL

Makes: 18 servings (2 tablespoons cheese ball and 4 crackers each)

1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
2 packages (3 oz each) cream cheese, softened
1 tablespoon lime juice
1/2 teaspoon onion powder
1/4 cup sliced ripe olives
1/4 cup chopped fresh cilantro
3/4 cup nacho-flavored tortilla chips, crushed
Assorted crackers or tortilla chips
1. In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro.
2. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.
BETTY CROCKER

OLD FASHION BUTTER ROLLS

Old Fashioned Butter Roll


Posted by: "TonaH" haggermaker4@yahoo.com

2 cups all-purpose flour

1/2 teaspoon salt

1 cup shortening

1/2 cup water

3/4 cup butter, softened

1/4 cup granulated sugar

1/2 teaspoon ground nutmeg

2 cups milk

2/3 cup granulated sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly grease a 7 x 11-inch baking pan.

In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jellyroll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.

In a small saucepan, heat milk, 2/3 cup sugar and vanilla extract until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes.

Serves 12.

COOKING HINTS

All of us have kitchen disasters from time to time.  Maybe the following hints will help.
I thought I'd pass along some hints to help those of us that get into trouble from time to time. It's not recipes, but what the heck!



If you've over-salted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.

A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.

If you've over-sweetened a dish, add salt.

A teaspoon of cider vinegar will take care of too-sweet main dishes or vegetables.

Pale gravy may be browned by adding a bit of instant coffee straight from the jar. No bitter taste, either.

If you will brown the flour well before adding to the liquid when making gravy, you will avoid pale or lumpy gravy.

If time allows, the best method of removing fat is refrigeration until the fat hardens. If you put a piece of waxed paper over the top of the meal, it can be peeled right off, along with the hardened fat. Ice cubes will also eliminate the fat from soup and stew. Just drop a few into the pot and stir; the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper towel or cheesecloth and skim over the top.

A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours.

A little salt placed in a frying pan will prevent splattering.

Meat Loaf will not stick if you place a slice of bacon on the bottom of the pan.

Vinegar brought to a boil in a new frying pan will prevent foods from sticking.

No sticking to the pan when you're scalding milk if you'll first rinse the pan in cold water.

A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles, macaroni, or spaghetti will prevent boiling over.

A few drops of lemon juice added to simmering rice will keep the grains separate.

A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.

Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.

Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.

No "curly" bacon for breakfast when you dip it into cold water before frying.

Keep bacon slices from sticking together; roll the package into a tube shape and secure with rubber bands.

Personalized Sketches and Sentiments awarded me the two blog hugs that you see below.  I really appreciate this and I am sending them along to my followers: 

                                    Cozy Kitchen by The Sea
                                    Canela Kitchen's Recipes
                                    Angie's Recipes. Taste of Home
                                    The Finer Things - Amy
                                     In and Around - Whitney
                                     Geraldine
                                     Felicia

Please send on to your followers or any new blog that you have recently visited.
Have a wonderful weekend.  Love all of you.

Blog Hugs

APPLE CUPCAKES WITH CINNAMON MARSHMALLOW FROSTING

http://www.eatingwell.com
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting — it stiffens as it stands and becomes more difficult to spread.

Yields: 12 cupcakes
Total Time: 2 hr 30 min
Cook Time: 20 min

Ingredients

1 1/2 cup(s) shredded peeled apples

1/2 cup(s) diced dried apples

3 tablespoon(s) packed light brown sugar

3/4 cup packed light brown sugar

1 teaspoon(s) ground cinnamon, divided

1/3 cup(s) canola oil

2 large eggs

1 teaspoon(s) vanilla extract

3/4 cup(s) whole-wheat pastry flour

3/4 cup(s) cake flour

3/4 teaspoon(s) baking soda

1/4 teaspoon(s) salt

1/2 cup(s) nonfat buttermilk

Frosting

1 cup(s) light brown sugar

1/4 cup(s) water

4 teaspoon(s) (equivalent to 2 egg whites) dried egg whites (see Tips & Techniques), reconstituted according to package directions

1/4 teaspoon(s) cream of tartar

Pinch of salt

1 teaspoon(s) vanilla extract

1/2 teaspoon(s) ground cinnamon, plus more for garnish

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Directions

1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.

2.Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high, and beat for 1 minute.

3.Whisk whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon cinnamon in a medium bowl.

4.With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

5.Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

6.To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar, and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

CHILI SAUCE

I made some really good Chili Sauce today. Here is the recipe:

1 lb ground beef
1 lb extra lean ground beef
       (In fry pan let meat cook until all meat is done) Stir several times.
Add:
2 cans tomato sauce (8 oz)
1 cup tomato catsup
1 tbsp chili powder
1 tbsp worcestershire sauce
Salt
Pepper
2 oz cheddar cheese ,extra sharp, shredded
1 tbsp bacon drippings

Simmer on low heat for 30 min. or longer.  Serve hot over spaghetti  or rice.
Good over hot dogs.

Cranberry-Walnut Sweet Potatoes

I have made this recipe for Cranberry Walnut  Sweet Potatoes and they are really good. What a good
side dish for Thanksgiving or Christmas I added a small amount of orange juice. Thanks and have a wonderful day.
Cranberry-Walnut Sweet Potatoes
From Light & Tasty

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INGREDIENTS

4 large sweet potatoes

1/4 cup finely chopped onion

1 tablespoon butter

1 cup fresh or frozen cranberries

1/3 cup maple syrup

1/4 cup water

1/4 cup cranberry juice

1/4 teaspoon salt, divided

1/2 cup chopped walnuts, toasted

1 teaspoon Dijon mustard

1/4 teaspoon pepper

2 tablespoons minced chives
DIRECTIONS

Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender.

In a small saucepan, saute onion in butter until tender. Add the cranberries, syrup, water, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.

Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives. Yield: 8 servings.