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Hello,
Thank you Robin and Cynthia for today's recipes!
Thanks for reading,
Susan
Today's newsletter contains:
Recipe Requests:
Today's Recipes:
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Recipe Requests
I am looking for recipes for sandwich wraps using tortillas. I want to cut down my lunch calories and bought some no fat tortillas. I don't like most dressings using mayo, but can tolerate small amounts. Any ideas?
Marcie from Prairie du Sac, WI
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Where do you put frozen bread at to rise?
Where do you put frozen bread at to rise? Last time, I cracked the oven door and sat the rising bread on the stove top with a big towel over it and it did its rising very well. The bad thing is when I moved it from the stove top to inside the oven, all of the bread fell, and cooked hard as a rock. So I was wondering where ya'll put your bread at to rise.
Thanks!
Suzi from Central TX
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Does any one know of any easy German Recipes? My husband is from there.
Thanks a lot!
Misti from Carthage, Tennessee
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We are on a tight budget and planning my 3 year olds Butterfly Birthday party. We have a large family (approximately 50 will be attending), so we had to rent the biggest cheapest pavilion (it has no electricity). I have about everything planned out - making our own decorations and pinata. We'll have grab bags made for the kids. I have games planned. I copied butterfly pictures out of coloring books and cut out butterflies for a butterfly hunt and the elephfun game (It spits butterflies out and you catch it).
So everything is pretty much figured out, the only thing I need help with is what should I make for everyone to eat. I can't get away with just having cake, since when the family gets together, it usually lasts for a few hours. We can't take our gas grill with us (no space, too far away for 2 trips). We do have a camping grill - but we don't want to spend all day cooking for everyone.
I am thinking about baked beans (I can cook them earlier in the day and they should keep warm for awhile), bow-tie pasta salad (to simulate butterflies) and fruit salad. Does anyone have any ideas on what I else could make? We are on a limited budget - only have about $50 left for food. We are making koolaid and iced tea to drink (already have it). Any suggestions will be greatly appreciated!
Thanks!
Jen from PA
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Recipes Using Canned "Cream Of" Soups
I am looking for recipes using canned creamed soups (cream of celery, mushroom, chicken). I have too many on hand right now, and want to use some up. It could be for any type of main dish, sauce or gravy.
Thanks much,
Debbie from IL
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New Contest
The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25!
Today's Recipes
Melt the chocolate and margarine and add 1/2 cup chopped pecans. Set aside.
Combine:
Add the chocolate-nut mixture to this and stir gently. Fill cups 3/4 full and bake 35 minutes at 325 degrees F. Makes 18 cupcakes.
By Robin from Washington, IA
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Preheat oven to 325 degrees F. Butter a jellyroll pan. Line bottom with wax paper; butter wax paper; set aside. In the large bowl of an electric mixer beat egg whites until soft peaks form; beat in 1/2 cup of the sugar, 2 Tbsp. at a time, until stiff peaks form; set aside. In another large bowl using an electric mixer beat egg yolks, remaining 1/4 cup sugar, butter, walnuts, chocolate, flour and vanilla; beat until light and fluffy, about 4 minutes. Using a rubber spatula, gently fold in egg whites just until blended; pour into prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Cool on a wire rack for 10 minutes. Remove cake from pan; place on a large wire rack or baking sheet; remove wax paper; cool completely.
To assemble: Trim edges from cake; cut cake crosswise into 3 equal size rectangles. Place one layer on a cake plate; spread with half the raspberry preserves.
Set aside a small amount of Vanilla Whipped Cream for garnish. Spread with half the remaining Vanilla Whipped Cream. Top with second cake layer; repeat with remaining jam and Vanilla Whipped Cream. Top with third cake layer; frost with Chocolate Whipped Cream. Garnish with remaining Vanilla Whipped cream, chocolate curls, raspberries and walnut pieces, if desired. Makes 8 servings.
By Robin from Washington, IA
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Orange Breakfast Granola (Freezer Meal)
By Cynthia Smith
Enjoy a warm breakfast by yourself, with your family or even with guests when you keep this deliciously filling granola on hand in the freezer! Its also a great way to get your grains for the day.
In a large bowl, combine the oats, wheat germ and hazelnuts. In a small saucepan, stir together the honey, orange peel, orange juice and cinnamon. Heat just until boiling and then remove from heat. Pour the honey mixture over the oat mixture and toss gently until it is coated.
Next, coat a 15 x 10 x 1 inch baking pan with nonstick cooking spray. Spread the oat mixture evenly in the pan. Bake at 325 degrees for 15 minutes. Stir the coconut into the oat mixture and bake for 15 minutes more or until lightly browned stirring once. Remove from the oven and immediately turn the granola out onto a large piece of foil to cool. Transfer the granola to a container and store for up to two weeks at room temperature or up to 3 months in the freezer.
To serve frozen Orange Breakfast Granola, thaw at room temperature. Serve the granola in bowls and if desired, serve with fruit or yogurt.
Orange Breakfast Granola yields about ten 1/2 cup servings.
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Make ice milk: In food processor, puree ingredients. Freeze as for Orange Ice Milk. Makes sauce: In bowl, mix ingredients.
By Robin from Washington, IA
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Cook raisins in water. To hot raisins and 1 cup raisin juice add shortening and soda. Sift together flour, sugar, cinnamon, cloves and salt. Add raisin mixture. Spread on lightly greased jellyroll pan. Bake at 350 degrees F (preheated) for 20-25 minutes. Ice with powdered sugar icing while warm. Yield: 25 bars.
By Robin from Washington, IA
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Combine all ingredients; blend well. Serve as a dipping sauce for chicken. Makes about 1/2 cup.
By Robin from Washington, IA
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Holiday French Toast (Freezer Meal)
By Cynthia Smith
Do you love French Toast? You only think you do! Just wait until you this version with delicious cream cheese filling!
Holiday French Toast yields 9 servings.
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Boston Baked Bean 'N' Bacon Spread
Heat oven to 375 degrees F. In 10 inch skillet over medium heat, cook bacon until crisp; using slotted spoon, remove to paper towels to drain. Add onion and garlic to drippings in skillet; increase heat to medium high; cook about 5 minutes, stirring frequently until onion is softened. Add beans and pepper; cook 1-2 minutes, stirring to coat beans with drippings. Remove from heat; transfer bean mixture to food processor or blender along with chicken broth; process to coarse puree. Crumble drained bacon; stir into bean puree along with half of grated cheese. Spoon mixture into 2 cup baking dish or ovenproof crock; sprinkle with remaining cheese. Bake, uncovered, 10 minutes, until cheese is melted and bubbling. Serve hot, in baking dish, or set dish into hollowed-out cabbage head. Makes about 2 cups.
By Robin from Washington, IA
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Mix all together. Bake in 9x13 inch pan in a 350 degree F. oven for 40 minutes.
Mix and spread over cooled cake. Sprinkle with nutmeats and coconut. Cake will be a light green color.
By Robin from Washington, IA
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Sensational Double Layer Pumpkin Pie
Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired. Makes 8 servings.
By Robin from Washington, IA
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Combine first 3 ingredients in a large bowl; beat at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until yellow disappears. Stir in cereal, milk, and pineapple. Combine flour and soda; add to creamed mixture, stirring just until moistened. Spoon into paper-lined muffin pans, filling 3/4 full.
Bake at (preheated) 400 degrees F for 18-20 minutes. Remove from pans immediately. Yield: 18 muffins.
By Robin from Washington, IA
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Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into ten shells. Place on waxed paper-lined cookie sheet. Freeze 2 hours or overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top, if desired.
By Robin from Washington, IA
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