Archangel's CookBook

4 Egg Nog Recipes

2011-03-01T17:25:00.000-08:00

1- Uncooked Egg Nog Recipe:
You will need:
2 eggs, beaten well
3 tbsp sugar
2 1/3 cups milk (which kind of milk you use will determine the thickness of your nog)
1 tsp vanilla
dash nutmeg
Combine ingredients in a blender and mix until well-combined and slightly frothy. If this isn't rich enough for you, substitute 1/3 cup of cream for 1/3 cup of milk.

2- Cooked Egg Nog Recipe:
You will need:
6 eggs
1/4 cup sugar
1/4 tsp. salt (optional)
1 quart milk (4 cups)
1 tsp vanilla
In a large saucepan, beat together eggs, sugar, and salt. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon, and/or the temperature reaches at least 160ÂºF. Remove from heat.
Stir the remaining 2 cups of milk and the vanilla into the mixture. Cover and refrigerate until chilled.

3- Extra-Rich Spiked Egg Nog Recipe:
You will need:
12 eggs, separated
2 cups white sugar
1 750mL bottle white rum
1 quart half-and-half
1 quart heavy (whipping) cream
1 cup sugar
1/4 tsp nutmeg
Combine egg yolks, 2 cups of sugar and rum in a large bowl. Mix well, cover, and refrigerate for 24 hours.
Stir half-and-half into yolk mixture. In a large, chilled bowl, whip heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add 1 cup of sugar until peaks form. Fold the whipped cream into the egg whites, then fold this mixture into the yolk mixture. Sprinkle with nutmeg and serve.

*Top eggnog with fresh grated nutmeg, cinnamon or grated chocolate.

4- TEA EGG NOG

6 tsp. Irish Breakfast Tea
1 cup water
2 Eggs
14 oz Sweetened condensed milk
1 tsp Vanilla
1/4 tsp Salt
1 quart Milk
1/2 pint Whipping cream
Ground nutmeg

Brew tea in 1 cup of water. Steep for 5 minutes and remove tea leaves. Let the tea cool, then add eggs (beaten), both milks, vanilla, salt, and mix well. Serve, with whipped cream and nutmeg for garnish. Serves 8
http://groups.msn.com/TeaCentral/

Cocktails & Cold Drinks

2011-03-01T17:16:00.000-08:00

Carlyle's Smoky Margarita

INGREDIENTS:
+ 1.75 oz Herradura reposado tequila
+ .5 oz Cointreau
+ .5 oz lime juice
+ .5 oz lapsang souchong syrup*
Directions: Shake over ice and serve on the rocks in a salt-rimmed glass. * To make the syrup, simply brew hot lapsang souchong tea and mix with an equal volume of sugar.
Jacob Grier and Carlyle Restaurant in Portland, OR provided this cocktail. Recipe and photo reposted with permission.

Green Tea Mojito

INGREDIENTS:
+ 4 oz almost-boiling water (~175-180 degrees F)
+ 1 Mojito Mint Green Tea with Matcha tea bag
+ 1 tbsp honey
+ 6-8 mint leaves
+ ice
+ 2.5 oz silver rum
+ 1 oz lime juice
Directions: Brew the tea bag in the almost-boiling water for 3-4 minutes. Remove and add honey. Stir to dissolve. Let cool. Add mint leaves to the bottom of glass. Add ice, rum, and lime juice. Muddle. Pour in green tea, stir and garnish with a lime slice and/or more mint leaves.

Jacob's Hibiscus-Vodka Cocktail

INGREDIENTS:
+ 2 oz chilled hibiscus tea
+ 1.5 oz vodka
+ .25 oz ginger liqueur
+ .25 oz rich simple syrup
Directions: Shake over ice, strain into an ice-filled rocks glass, and garnish with an edible flower.
Jacob Grier provided this cocktail. Recipe and photo reposted with permission.

Sea Captain's Punch

INGREDIENTS:
+ 1 qt. strong Stash English Breakfast tea
+ 10 lemons
+ 1 fifth (26.5 oz.) dark rum
+ 1/2 cup brandy
+ 1/4 cup peach brandy
+ 2 cup unsweetened pineapple juice
Directions: Combine 1 qt. cold water and 3 teabags of Stash English Breakfast tea in a large container. Let brew in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl. Makes 16 5 oz. servings. Grrrr!

Apple Cinnamon Shake

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* 2 Stash Apple Cinnamon tea bags
* 1/4 cup milk
* 1/4 tsp. cinnamon
Directions: Cut open the tea bags and combine the contents with the ice cream, milk and cinnamon in a blender. Mix ingredients until fully blended.
To Serve: Pour in a glass and if desired, top with whipped cream.

Apricot Tea Sparkler

INGREDIENTS:
* 1 1/3 cups tea concentrate (made from Stash Super Irish Breakfast tea)
* 1 1/3 cups apricot nectar
* 1 1/3 cups sparkling water
* Ice cubes
Directions: Combine tea concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Makes 4 servings.

Black Currant Escape

INGREDIENTS:
For each 16 oz glass:
* 1 cup vanilla ice cream or frozen yogurt
* the contents of 2 Stash Wild Blackcurrant tea bags -- cut open tea bags
* 1/4 cup frozen blueberries
* 1/4 tsp. Blackcurrant syrup (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with whipped cream, a blueberry and fresh mint

Casablanca Cooler

INGREDIENTS:
* 4 oz. of ice
* 8 oz Stash Iced Tea (Stash Moroccan Mint or Premium Green)
* 4 oz tropical juice*
* 1 oz passion fruit syrup (optional)
Directions: Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired.
* Make your own tropical blend of juice with 1/3 pineapple juice and 2/3 orange juice

Chai Fruit Smoothie

INGREDIENTS:
* 1 peach, diced
* 1 apple, diced
* 1 cup frozen grapes (red seedless)
* 1 cup frozen blueberries
* 1 1/2 cups frozen strawberries
* 2 chai green tea bags
Directions: Brew Stash Chai Green tea in 1 cup boiling water, steep for 3-5 minutes. Remove tea bags and place all the fruit in the blender and pour in the hot tea. Blend until smooth. The tea gives a great spice taste to the fruit smoothie.
Serves 2-4

Cherry Cream

INGREDIENTS:
* 1 Stash Irish Breakfast tea bag
* 1 cup cherry juice
* 1 shot cherry syrup
* 1/4 cup half & half
* Ice cubes
Directions: Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Makes one 20 oz. serving.

Citrus Sipper

INGREDIENTS:
* 6 oz. of brewed Stash English Breakfast tea
* 1 shot of lemon & lime syrup*
* Ice
Directions: Combine all ingredients in a glass. Mix and serve. * To make your own lemon and lime syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small pan. Add 2 slices each of lemon and lime. Bring to a boil. Stir to make sure all the sugar is dissolved.
Let cool and strain the citrus pieces from the syrup, pushing to get all the juice from the fruit slices.

Cranberry Twister

INGREDIENTS:
* 1 cup Stash Super Irish Breakfast Tea
* 1 cup prepared cranberry, cran-raspberry or cran-strawberry juice
* 1 shot raspberry syrup
* Ice cubes
Directions: Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup)boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with juice, raspberry syrup, and ice. Makes one 18 oz. serving.

Fiji Iced Tea

INGREDIENTS:
* 4 oz. of ice
* 8 oz of Stash English or Super Irish Breakfast tea brewed double strength
* 2 oz coconut syrup
* 1 oz cream or half-and-half
Directions: Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

Ginger Sparkler

INGREDIENTS:
* 1 1/3 cups tea concentrate* (made from Stash Tea Premium Green tea)
* 1/4 cup finely chopped crystallized ginger
* 2 2/3 cups chilled ginger ale
* Ice cubes
Directions: Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.
* For recipes that call for tea concentrates: steep 12 tea bags in 4 cups of boiling water. Before removing, squeeze the tea bags to retain all of the liquid. Cool the concentrate in the refrigerator at least 3 hours and keep up to 2 weeks.

Green Apple Sparkler

INGREDIENTS:
* 4 Stash Moroccan Mint Green tea bags
* 1 1/3 cups boiling water
* 2 cups apple juice
* 1 cup sparkling water
* Ice cubes
Directions: Steep Stash Moroccan Mint Green tea bags in boiling water for 3 to 5 minutes. Gently squeeze tea bags and remove. Add apple juice and sparkling water. Pour over ice. Serves 4.

Green Banana

INGREDIENTS:
* 1 Stash Premium Green Tea bag
* 1 cup Pineapple juice
* 1 banana
* Ice cubes
Directions: Place one Stash Premium Green tea bag into an 8 oz. cup. Pour approximately 1/4 cup boiling water into cup and steep for 3 to 4 minutes. Remove tea bag and add contents to a blender. Add banana and pineapple juice and blend with ice. Makes one 16 oz. serving.

Green Tea & Berry Smoothie

INGREDIENTS:
* 1 1/4 cups orange juice
* 1 banana
* 1 1/4 cups frozen mixed berries
* 1/2 cup low fat vanilla yogurt
* 1 tbsp sugar to taste
* 3 packets of Stash Iced Green Tea Powder
Directions: Place all ingredients in a blender and mix until smooth and creamy. Makes 3 cups.

Green Tea Papaya Nectar

INGREDIENTS:
* 1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea)
* 1 1/3 cups Papaya Nectar
* 1 Tbsp. honey
* Ice cubes
Directions: Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.

Iced Chai

INGREDIENTS:
* 8 Stash Chai Spice tea bags
* 2 cups boiling water
* 1/2 cup evaporated milk
* 1/4 cup sugar
* Ice
Directions: Brew Stash Chai Spice tea bags in boiling water, steep for 3-5 minutes. Remove tea bags and add evaporated milk and sugar.
To Serve: Cool slightly, then pour over ice. For a slushy consistency, pour the Chai and ice cubes into a blender and blend for about 30 seconds. Serves 2-4

Lemon Blossom Blaster

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* 2 Stash Lemon Blossom tea bags -- contents removed from tea bags
* 1/4 tsp. lemon juice (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with lemon wedges and fresh mint

Lemon Dew

INGREDIENTS:
* 1 cup Stash Lemon Blossom brewed tea
* 1 cup Strawberry Nectar
* One shot Mandarino syrup
* Ice cubes
Directions: Place one Stash Lemon Blossom tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with strawberry nectar, Mandarino syrup and ice. Makes one 18 oz. serving.

Licorice Spice Smoothie

INGREDIENTS:
For each 16 oz. glass:
* 2 cups vanilla ice cream (frozen yogurt, sherbet, or sorbet may be substituted)
* contents of 2-3 Stash Licorice Spice tea bags
* 1/4 tsp. cinnamon (optional)
Directions:
In a blender, mix ingredients until fully blended.
To Serve:
Garnish with whipped cream

Mango Passionfruit Fiesta

INGREDIENTS:
For each serving:
* 1 1/2 cups vanilla ice cream
* 2 Stash Mango Passionfruit tea bags -- contents removed from tea bags
* 1 cup cubed mango
* 1/4 tsp. Passionfruit syrup (optional)
* garnish: whipped cream, mint, fresh mango, passionfruit or papaya
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with whipped cream, mint and fresh fruit if desired

Orange Vanilla Honeybush Smoothie

INGREDIENTS:
* 1 Stash Orange Starfruit tea bag
* 1 Stash Chanakara Vanilla Honeybush tea bag
* 1/2 cup boiling water
* Juice of 1 orange
* 1 tablespoon honey
* 1 cup vanilla yogurt
* 1 banana
* 1/4 cup ice
Directions: Brew Stash Orange Starfruit and Chanakara Vanilla Honeybush tea in boiling water, steep for 4 minutes, then remove bags. Let cool. Pour into a blender with the orange juice, honey, yogurt, banana and ice. Mix ingredients until fully blended. Serves 1.

Peppermint Fields

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* contents of 2 Stash Peppermint tea bags
* 1/4 tsp. vanilla syrup (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with fresh mint leaves

Tea Sangria

INGREDIENTS:
* 4 cups boiling water
* 5 Stash English Breakfast tea bags
* 2 cups sliced fresh fruit *
* 2 tablespoons sugar
* 2 cups white grape juice
Directions: In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.
* Use any combination of apples, peaches, pineapple, oranges or strawberries.

Triple Berry

INGREDIENTS:
* 4 oz. of ice
* 6 oz. brewed Stash Wild Raspberry tea
* 2 oz. cranberry juice
* 1 shot blackberry syrup
Directions: Combine ice, iced tea, syrup and juice in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

Wild Raspberry Dreams

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* contents of 2 Stash Wild Raspberry tea bags
* 1/4 tsp. raspberry syrup (optional)
Directions: In a blender, mix ingredients until fully blended.

All Recipes In This Post From: http://www.stashtea.com/cocktails+_+cold+drinks.aspx

Easy Meatloaf Recipe

2011-03-01T16:04:00.001-08:00

This is a delicious simple meatloaf recipe that your family will surely love!

Ingredients
• 1 1/2 pounds ground beef (leaner is better)
• 1 cup 2% milk
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup ketchup or barbecue sauce

Directions
Preheat oven to 350 degrees. Combine all ingredients except ketchup in a large bowl, and mix well. Place mixture into an ungreased loaf pan or shape into a loaf in an ungreased baking pan. Spread ketchup or sauce over the top of the meatloaf.

Bake uncovered for 1 to 1 1/4 hours until no pink remains at the center of the meatloaf. If using a meat thermometer, the internal temperature of the meatloaf should be 160 degrees.

After baking, let sit for 5 minutes before removing from pan and slicing to serve.
-From: http://www.tastymeatloafrecipes.com/easymeatloaf.htm

Top Notch Meatloaf Recipe

2011-03-01T15:56:00.001-08:00

This Meatloaf recipe is short on preparation time because all you need to do is combine the ingredients, form them into the meat loaf shape and then put them into the oven until cooked. You can't get much easier than that!
Several of the ingredients for this Meatloaf recipe are optional and you can substitute your favourites for whatever you fancy. The beef can be replaced with pork for instance, or you can use half pork and half beef. Add a little garlic or some different herbs.

The Meatloaf will freeze very well and can be eaten hot or cold. One final tip, if you are short of ideas for a barbecue, prepare as described below but place the prepared Meatloaf on a baking tray that is not too precious and place in an enclosed barbecue.

You will need to keep an eye on the Meatloaf whilst cooking on the barbecue to make sure it does not burn and that it's cooked through, but it should take approximately the same time to cook on the barbecue as the oven. Just before putting it in the barbecue, pour on a can of barbecue sauce - delicious!

KEY POINTS Top Notch Meatloaf Recipe
Preparation Time: 15 mins Cooking Time: 1 hr
How Difficult Easy Freeze? Yes
Servings 4

INGREDIENTS Top Notch Meatloaf Recipe
Metric Imperial
1/2 kg minced beef 1 lb minced beef
50 g bread crumbs 2 oz bread crumbs
1 egg 1 egg
1/2 medium onion - chopped 1/2 medium onion - chopped
1/4 teaspoon marjoram 1/4 teaspoon marjoram
1/4 teaspoon oregano 1/4 teaspoon oregano
1/4 teaspoon basil 1/4 teaspoon basil
1/2 red or green pepper, cored, seeded, chopped 1/2 red or green pepper, cored, seeded, chopped
1/2 tablespoon Worcestershire sauce - Lea & Perrins 1/2 tablespoon Worcestershire sauce - Lea & Perrins
1/3 teaspoon salt 1/3 teaspoon salt
1/4 teaspoon pepper 1/4 teaspoon pepper
1/4 teaspoon English mustard 1/4 teaspoon English mustard

Ingredients, Set the oven to 180C / 350F / Gas Mark 4. This will give it time to heat up before the Meat Loaf is ready to be cooked. If you are making your own breadcrumbs and have no dried bread, break up a slice or two of bread (brown or white), put the pieces in the heating oven to let it dry out ready to be crumbled.

Mix everything except the meat, Mix the egg, breadcrumbs, onion, herbs, salt, pepper, mustard and Worcestershire sauce (everything except the meat) in a large bowl or pan (probably bigger than you think!). Use a spoon or fork to mix the ingredients, don't overdo it, just enough to mix the ingredients evenly.

Add the minced beef, click to enlarge Add the minced beef to the mixture one third at a time. Combine the minced beef with the mixture using a fork or your hands. This way the mixture will be more evenly mixed.

Place the mixture in a rectangular tin (firm it down with light to medium pressure) and place it in the oven (pre-heated to 180C / 350F / Gas Mark 4) for one hour. It is possible to do without the tin - just shape the mixture into a rectangle with medium pressure. It will retain its shape during cooking, but be sure to put it on a cooking container of some sort because it will drip out the fat from the meat as it cooks.

The cooked Meatloaf, During the cooking the meat will release fat and juices - pour these away after half an hour cooking if you want to minimise the fat content of this meat loaf recipe. Before serving (carve into thick slices) leave the Meat Loaf to cool for about 10 to 15 minutes. It will carve much better if not piping hot.
-From: http://www.cookuk.co.uk/meat/meatloaf/meatloaf_topnotch.htm

Hoosier Meatloaf (Recipe from Indiana)

2011-03-01T15:55:00.001-08:00

This is an easy recipe that I cook all the time. Great with mashed potatoes and green beans or corn. Use leftovers for meatloaf sandwiches.

1 lb ground beef plus 1/2 lb ground sausage (optional)
1 pkg crackers, crushed ( or 1 cup dry instant oats)
2 eggs
salt and pepper
2 teaspoons sage
small chopped onion
1/2 cup catsup(or enough to bind altogether)

Put all the above ingredients in a bowl and then stir it up with both your hands. Keep mixing it till it starts to stick together. Add a little more catsup if you need to, or another egg, whatever it will take to get it to stick together.

Topping for Meatloaf
1/4 cup catsup
2 tsp brown sugar
Small squirt of mustard
Mix together and spread on meatloaf before cooking.
Place meatloaf on your pan and form into a loaf shape. Cook in 350 oven 45 minutes to 1 hr.

Real Easy Meatloaf
2 lbs hamburger
1 cup mushroom soup
2 eggs
salt, pepper
2 cups cracker or bread crumbs.
Mix well and bake in a pan set in a pan of water.

Meatloaf (Recipe from 1961)
1 pound ground beef
1 egg, slightly beaten
1 tablespoon chopped parsley
2 tablespoons chopped onion
2/3 cup soft or dry bread crumbs
2/3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a mixing bowl and mix well. Press into a greased loaf pan. Bake in a moderate oven 350 for 30 to 40 minutes. Serve with tomato sauce or mushroom sauce.

Easy MeatLoaf
1 lb ground beef
1 pkg crackers, crushed
1 egg
salt and pepper
small chopped onion(optional)
1/2 cup catsup
Here's what you do, put all the above ingredients in a bowl and then mix it up with both your hands. Keep mixing it till it sticks together. Add a little more catsup if you need to, or another egg, whatever it will take to get it to stick together.
Cook 45 min at 325.
This is enough for a couple to eat, with some meatloaf sandwiches the next day.

Meatloaf (Recipe from 1977)
1 1/2 lbs ground beef
1 cup uncooked oatmeal
1 onion, chopped
Salt and pepper to taste
1 cup tomato juice
1 egg
Mix together. Oack in loaf pan. Bake at 350 for 1 hour. Let set 5 minutes before slicing.

Ann Landers Meatloaf
2 lbs. ground round steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup catsup
1 tsp. Accent
1/2 cup warm water
1 pkg. Lipton Onion soup mix
Beat ingredients thoroughly. Put into loaf pan. Cover with 2 strips bacon. Pour over all, one 8 oz can Hunt's tomato sauce. Bake 1 hour at 350. Serves 4.

Golden Meat Loaf
2/3 cup milk
1/4 tsp. pepper
2 tsp. salt
3 slices bread
1 small onion
1/2 cup shredded cheddar cheese
1/2 cup shredded carrots
1 1/2 lbs. lean ground beef
Mix together well and put into a loaf pan.
Mix together and spread on top: 1/4 cup ketchup, 1 tbsp dry mustard, 1/4 cup brown sugar
Bake at 350 for one hour.

Cheese Meatloaf
1 small onion
1 lb ground beef
1/2 cup milk
1 egg
1 tsp salt
3/4 cup uncooked quick rolled oats
1/2 cup cut up cheese
Chop onion. Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350 (moderate oven) about 1 hour until browned.

Florene's Hamburger Special (1968 recipe book)
1 lb. hamburger, browned and drained
1 onion, chopped
1 can kidney beans
1 green pepper
1 can mushroom soup
2 or 3 tbsp. ketchup
1/2 cup water
Dash of chili powder
Stir and let simmer. Pour into baking dish. Prepare 1 pkg of cornbread mix, and pour on top. Cook until cornbread is done.

Cheddar Burgers
1 lb. lean ground beef
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1/4 cup minced onion
3 tbsp Heinz 57 Sauce
1/4 tsp. salt
Sandwich buns, toasted
Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional Heinz 57 Sauce if desired. Makes 5 servings.
-From: http://oldrecipebook.com/meatloafrecipes.shtml

Slavic Pierogi/Piroshky

2011-03-01T14:59:00.000-08:00

"Pierogi are originally a recipe from Slavic Pagan cultures of Eastern and Central Europe. Originally they were served exclusively as a meal following the completion of a magick ritual performed by a group of practitioners or as an offering to gods (specific deities) one would call when casting the spells for the peace at home, in the family, or a community. This was their primary purpose, and again is nowadays in some neopagan groups in Eastern and Southern Europe, mostly as a ritual meal.

Instructions:
Mix 1 egg, 1 tbsp oil, a pinch of salt and enough flour to make a good pasta dough. Roll this out thin. Cut circles out of the though, using a floured, upturned glass. Place a small amount of filling in the center of the circle and fold over, wetting the edge to seal. Boil in salted water until tender. You may then fry them in butter with sliced onions. Serve with sour cream.

Pierogi fillings:
Seasoned Mashed potatoes
Seasoned mashed potatoes & sauer kraut
Seasoned farmer's cheese
Chopped mushrooms with onion
Ground meat mixed with 1 raw egg & some dill-weed

Basic Perogies

2011-03-01T14:55:00.000-08:00

This is a family favorite. The dough makes tender perogy, not tough like store bought ones.
by Fairy Godmother: http://www.recipezaar.com/member/148715

Archangel's Note: Note these perogies turn out better when deep fried or baked, boiling them is more difficult unless you bake or fry them afterwards.

10 servings time to make 10 min 10 min prep

1/2 cup cold water
2 egg yolks, beaten
2 cups water (warm)
1/2 cup butter, melted
1/4 cup oil
7 cups flour, divided

1. Mix cold water and egg yolks.
2. Add warm water, melted butter and oil.
3. Beat in 4 cups flour.
4. Slowly add more flour to make a very soft dough.
5. Let dough set 1/2 hour before rolling out.
6. Fill with your choice of fillings. Our favorite is potato, cheese and onion.

PHILADELPHIA Mint OREO Cheesecake

2011-03-01T14:27:00.001-08:00

Overview
Prep 10 minute(s)
Ready in 5 hour(s)
Serves: 16

Ingredients
    * 2 cups OREO Baking Crumbs
    * 1/2 cup butter, melted
    * 4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
    * 1 cup sugar
    * 3 to 4 drops green food colouring
    * 1 tsp. mint extract
    * 4 eggs
    * 16 OREO Double Delight Mint'n Creme Cookies, cut into quarters, divided
    * 3 squares BAKER'S Semi-Sweet Chocolate, melted

Instructions
Preheat oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Gradually add food colouring until cream cheese mixture is of desired colour.
Blend in mint extract. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
Pour half of the batter over crust. Remove 16 of the cookie quarters; set aside for garnish.
Spread remaining cookie quarters evenly over batter in pan; cover with the remaining batter.
Bake 40 to 50 min. or until centre is almost set.
Refrigerate 4 hours or overnight. Cut into 16 slices to serve.
Top each slice with 1 of the reserved cookie quarters.
Drizzle with melted chocolate just before serving.
Store leftover cheesecake in refrigerator.

Cream Cheese 'n Herb Cucumber Bites

2011-03-01T14:10:00.000-08:00

Overview
Prep 10 minute(s)
Ready in 10 minute(s)
Serves: 4

Ingredients
    * 1/2 cup shredded carrots, divided
    * 1/2 cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
    * 2 medium cucumbers, cut in half lengthwise, seeded

Instructions
Remove 2 Tbsp. of the carrots; set aside.
Mix remaining carrots with the cream cheese product until well blended.
Spoon evenly into hollowed-out cucumbers.
Sprinkle with the reserved carrots.
Cut each cucumber half into five pieces to serve, if desired.

Chef-lifted from: http://www.cookingwithphilly.ca/

Pesto Pita Appetizers

2011-03-01T14:03:00.001-08:00

SUBMITTED BY: Lillian Julow
"'These savory crisps are wonderful with creamy soups,' says Lillian Julow of Gainesville, Florida."

Original recipe yield:
2 servings
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min

INGREDIENTS
* 1 whole pita breads
* 3 tablespoons prepared pesto
* 3 tablespoons grated Parmesan cheese

DIRECTIONS
1. Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until crisp. Serve warm.

Nutritional Analysis: 6 wedges equals 233 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 479 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.
-from: http://allrecipes.com/Recipe/Pesto-Pita-Appetizers/Detail.aspx

Sausage Mushroom Appetizers

2011-03-01T14:01:00.001-08:00

SUBMITTED BY: Sheryl Siemonsma
"'These hors d'oeurves are oh-so-good!' writes Sheryl Siemonsma from Sioux Falls, South Dakota. 'For fun variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing.'"

Original recipe yield:
24 servings
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min

INGREDIENTS
* 48 large fresh mushrooms
* 2 eggs, lightly beaten
* 1 pound bulk pork sausage, cooked and crumbled
* 1 cup shredded Swiss cheese
* 1/4 cup mayonnaise*
* 3 tablespoons butter or margarine, melted
* 2 tablespoons finely chopped onion
* 2 teaspoons spicy brown mustard or horseradish mustard
* 1 teaspoon garlic salt
* 1 teaspoon Cajun seasoning
* 1 teaspoon Worcestershire sauce

DIRECTIONS
1. Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

-from: http://allrecipes.com/Recipe/Sausage-Mushroom-Appetizers/Detail.aspx

Cheddar Cheese Puffs

2011-03-01T14:00:00.001-08:00

These are so simple and will be the hit of any party platter.
Serving: 12
Prep Time: 10 minutes minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:
1/2 grated lb Cheddar cheese
1/2 cup butter or margarine
1 1/4 cup flour

Directions:
1. Mix ingredients together in large bowl. Roll dough into balls the size of large marbles.
2. Place on a greased cookie sheet and bake at 350°F for 15 minutes.
3. Variations: Use different cheeses, add chopped olives, mushrooms, toasted onions, garlic salt, eggs, parsley, or finely chopped ham when mixing.

Gougeres (or Cheese Puffs) are a nice way to start a party, especially as guests arrive and imbibe their first drinks. Our first drinks this year were Kir Royale (Champagne with Cassis Liquor added), whicih always makes for a festive beginning. Champagne goes well with salty or oily foods, both of which happen to be the case for cheese puffs.

Cheese Puffs are one of those things that you can find recipes for just about anyplace. I did a quick google and came up with this one which I used as the basis. I think it's a bit high on butter and low on flour and ended up adding another 1/4 C of flour to get the right dough prior to the eggs.

Basically, you just make pate a choux, add some cheese and other flavorings (mustard is common), and then pipe and bake as normal. A few quick tips about pate a choux:
- by far the easiest, quickest, and most reliable way to incorporate the eggs is via a stand mixer with a paddle attachment

- you can easily prepare the pate a choux up to an hour in advance with no ill effect (this lets you wash up before the party). Put into the piping bag, but don't pipe or bake until the last minute. A large glass or pitcher can be used to keep the piping bag under control until you are ready to use it.

- for complex parties, it is often less cleanup work to use a zip-top bag as your piping bag either with or without a tip. For very thick pate a choux, you may (like we did) "blow out" the plastic bag and need to re-seat it within another before continuing. You can also buy disposable plastic piping bags, which will not generally suffer from this problem.

- use parchment paper for baking. This ensures quick release, and very little cleanup.

-Recipe from: http://allrecipes.com/Recipe/Cheddar-Cheese-Puffs-2/Detail.aspx
-Picture from: http://www.poubelle.com/butterpig/archives/2005_12.html

Cherry Lollipops

2011-03-01T12:15:00.000-08:00

Cook Time: 10 Minutes

Ingredients
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 (3-ounce) box cherry gelatin dessert mix
Nonstick cooking spray

Special Equipment:
20 (4-inch) lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Directions
Butter 2 large baking sheets.

Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart.

Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved.

Slowly bring to a boil, stirring frequently.

Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F.

Stir in gelatin until smooth.

Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick.

Cool completely.

Wrap each lollipop in plastic wrap and store in an airtight container.

-from: http://www.foodnetwork.com/recipes/sandra-lee/cherry-lollipops-recipe/index.html

Snowman Candy Apples...

2011-03-01T11:48:00.000-08:00

A Fun & Easy Kids Recipe

Whether you have snow on the ground or you're lucky enough to be surrounded by palm trees, you can still have winter fun with a snowman! Try these candy apples which are layered in white chocolate, snowflake sprinkles and decorated with M&M's and chocolate chips.

Here's what you need:
Apples
Wilton Lollipop Sticks
Wilton White Melting Candy
Snowflake Sprinkles
M&Ms (we used brown and red)
Mini Nestles Chocolate Chips

(If you don't have Snowflake Sprinkles, you could always use plain white sprinkles, or coconut flakes might even work too. We tried to experiment with mini marshmallows, but they were too fluffy.)
Here's a quick how-to-guide on making a Snowman Candy Apple:

1) First, you take a small apple (any type of apple will work). And, place a lollipop stick in the core of the apple.

2) Cover the bottom of a plate with your Snowflake Candy sprinkles. Make sure you have enough sprinkles to roll your apples in the snowflakes and almost completely cover the apples. You'll need this plate in a couple of minutes, but, for now, just keep it to the side. Get your M&M's and chocolate chips ready too.

3) It's time to melt your white Wilton Melting Candy. First, fill a measuring cup with the melting candy to the one cup line.

I followed the instructions on the Wilton package, which said to microwave the Candy Melts at 40% power (or defrost setting) for 1 minute. Stir the candy thoroughly and then continue microwaving and stirring at 30-second intervals until smooth and completely melted. *Using about 1 cup of melting candies allowed me to cover 4 small apples.

4) Then, quickly dip your apples into the melted candy.

Cover the entire apple in the melted white candy (make sure you have a nice thick coating), and then immediately roll the covered apples into the snowflake candy sprinkles.

5) Use the melted candy to fasten the M&M's (for the eyes) and chocolate chips (for the mouth) onto your snowman.

Here are three Snowman Candy Apples that we made. Aren't they so darn cute?

-from: http://www.localfunforkids.com/home/2010/12/28/snowman-candy-apples-a-fun-easy-kids-recipe.html

Halloween Caramel Apples

2011-03-01T11:38:00.000-08:00

It seems like trick-or-treating is going the way of the dinosaurs – everybody is doing school and church fairs these days instead, at least in my neck of the woods. Bring back the good old days with some gorgeous and delicious homemade caramel apples and knock everyone’s socks off at the same time!

Caramel apples are actually really easy to make and keep well for quite a while. If you want to start completely from scratch, try this caramel recipe – I’ve used it and it was delish. Or, use store-bought caramels for a quicker version. Either way, make sure to briefly dip your apples in boiling water and dry well before dipping into the caramel. This removes the waxy coating and keeps your caramel from sliding off. After being covered in caramel, refrigerate until set, then dip them into some tempered Dove chocolate, drizzle with white chocolate and roll in nuts, chopped candies or sprinkles for a fabulous, gourmet-style apple better than you’ll find in any store!
from: http://dcd-chocolatier.com/10-holiday-recipes/

Buttermilk Pancakes Recipe

2011-03-01T11:24:00.000-08:00

Buttermilk Pancakes Recipe

by Chef Irish on Tuesday, March 1, 2011 at 10:38am

Ingredients:
2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
oil or cooking spray (for cooking)

Cooking Instructions:

Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder,
baking soda, and salt. Mix well until smooth and let batter set for a few minutes.

Step 2: Heat griddle or pan over medium heat. Brush lightly with oil or spray with cooking spray.
You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.

Step 3: Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop.
You can also gently lift up the pancake to make sure the bottom is not overcooking,
if it is the pan may be too hot and you will need to adjust the heat.
Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

Just Add Some Small Cut Up Strawberries or Some Whole Fresh Blueberries to Your Recipe and Yummy!!!
Strawberry Sauce is Just Cut Up Strawberries with Some Sugar Added 1 Tablespoon or 2 of Water and Stirred Until The Sugar Melts Then Just Pour It Over Your Pancakes,,,,,Even Better!

Archangel's Tuna Salad

2011-01-19T04:27:00.000-08:00

This is my own recipe for Tuna salad. Keep in mind that I am currently Pregnant and that's where the relish comes in, I NEED pickles.

Ingredients:

1 can Tuna

1/2 Onion -Chopped

3 Celery Stalks -Chopped

Lettuce -Chopped/Shredded

4 Tbsp Mayo

2 Tbsp Relish

1 Tsp Garlic Powder

1 Tsp Oregano

1/2 Tsp Salt

1/2 Tsp Freshly Ground Peppercorn

Thoroughly blend all ingredients in a plastic seal-able container.

Spread on wraps, or breads of your choice. Eat & Enjoy.
Keep remaining salad in a sealed container in the fridge.

Makes a great veggie dip also.

Note: Pictures found via Google.

Peanut Brittle

2010-12-22T12:40:00.000-08:00

Mom's Best Peanut Brittle
-By Amanda

"This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps."

Rating: 5 Stars
Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 55 Min
Yield 1 pound

Ingredients

    * 1 cup white sugar
    * 1/2 cup light corn syrup
    * 1/4 teaspoon salt
    * 1/4 cup water
    * 1 cup peanuts
    * 2 tablespoons butter, softened
    * 1 teaspoon baking soda

Directions

1. Grease a large cookie sheet. Set aside.

2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts.

3. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

4. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet.

5. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches.

6. Cool. Snap candy into pieces.

Nutritional Information
Amount Per Serving Calories: 143 | Total Fat: 6g | Cholesterol: 4mg

-Chef-lifted From: http://allrecipes.com//Recipe/moms-best-peanut-brittle/Detail.aspx

Bee's Hive O'Drama: hmmm why did i send him to school again?

2010-09-25T03:22:00.000-07:00

FUNNIEST BLOG POST EVER:

Bee's Hive O'Drama: hmmm why did i send him to school again?

Sunflower Sandwich Snackers

2010-09-25T02:47:00.001-07:00

chef-lifted from here:

Gourmet Mom on-the-Go by Mandy

These whimsical sunflowers are always a huge hit! What my kids don’t know is that each flower contains Vegetables, Dairy, Whole Grain AND a complete serving of Fruit. They’re SO easy and I get bonus points w/ the kids for serving “fun food”. :)

Sunflower Sandwich Snackers

makes 1

Ingredients:1/4 c. California raisins

2 T. reduced fat cream cheese

1 slice Orowheat sandwich thin (or other brand)

1 ounce sliced cheese

1/3 of a medium green pepper

Directions: Slice cheese into triangles. The best way is to slice it in half one way, then in half the other.

Then, slice each square into triangles (see below)

Place sandwich thin on plate and spread with cream cheese. Sprinkle raisins on top and set on plate. Slice green pepper into strips. Spread on plate too look like a flower "stem" and "grass". Arrange cheese trianges around sandwich thin and serve.

Disclosure: We created this fun sandwich snack for the California Raisins "Let's Re-Do Lunch" contest. You can go here to join in on the fun! I was not compensated in any way for this post. You can learn more about the fabulous Meal Makeover Moms here.

You're not as cool as me until you've burned your supper TWICE....

2010-08-30T14:16:00.000-07:00

...in one day I might add. Thats right. I did it. I was so busy synchronizing my blogs with facebook that I burned my supper twice.
1st Reaction : "IDOT!!!!"
2nd Reaction: LMAO!
3rd Reaction: "I rule the universe today let me tell ya!"
And anyone who disagrees will burn their food 3 times lol. And when U do, plz post a comment below...

Archangel's Toddler Meatloaf Cupcakes

2010-08-30T11:39:00.000-07:00

Archangel's Toddler Meatloaf Cupcakes

by Tamara Rutledge
(Waterloo, Ont, Canada)

For kids who refuse to eat "normal" meatloaf!

Ok first allow me to state that this recipe was born of necessity. You see, my toddler, (Marcus), refused to eat my meatloaf, not because it sucks, but because it was lacking in sensory appeal, apparently, (he is very artistic). So if you're a mom with the same problem, try this, it works....

* Make your meatloaf the same way as usual.
* Put it in a muffin pan (without the cupcake papers).
* Ice it with ketchup -optional:)

source: http://bawccokbook.blogspot.com/2010/08/archangels-meatloaf-cupcakes.html

Millions of Recipes with Programs and Bonus

2010-05-18T23:56:00.001-07:00

Millions of Recipes with Programs and Bonus
These are real cost nothing and VIRUS FREE downloads:)
http://www.ebook3000.com/others/Millions-Recipes-with-Programs-and-Bonus_52354.html

Archangels Better Than Shake & Bake Recipe

2009-10-04T21:13:00.000-07:00

Archangels Better Than Shake & Bake Recipe

Ingredients:
Ritz Crackers
Veggie Thins
Montreal Chicken Spice
Bread Crumbs

Other Items:
Large Ziplock Freezer Bag
Roling Pin

Directions:
Put veggie thins & ritz crackers In the bag.
Seal The bag & remove all of the air.
Lay bag on a flat surface & crush the crackers with the rolling pin.
Add Montreal Chicken spice & bread crumbs.
Re-seal bag with air in it & shake until all ingredients are evenly mixed.
Use as needed as shake & bake for meats, potatoes, etc.

Archangels Garlic & Onion Cheese Bread

2009-07-21T05:10:00.000-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp active dry yeast
3 cups bread flour
2 tbsp powdered milk
2 tbsp sugar
1 1/2 tsp salt
2 tsp garlic powder
3 tbsp dried onion flakes
2 tbsp butter or margarine
1 1/8 cups warm water
1 cup shredded old Cheddar cheese

Do not select the timer, select light crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Once it has doubled in size, sprinkle top of bread with extra cheese and onion flakes.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

Archangel's Portuguese Corn Bread

2009-07-21T04:45:00.000-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

This bread is similar to French Bread in texture, crispy on the outside and soft on the inside, but the corn flour (or cornmeal) gives it it's delicious flavor.

2 tsp active dry yeast
1 3/4 cup corn flour (cornmeal white or yellow)
2 1/3 cups all purpose flour (or bread flour)
1 1/2 tsp salt
2 tbsp sugar
1 tbsp olive oil (not butter or margarine)
1/2 cup milk
1 1/3 cups (or 9 oz) boiling water
Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To bake in oven:
if using machine to knead: Select Dough only. After beep sounds, remove dough.

To make from scratch:
In a large bowl, combine dry ingredients first, then blend in wet ingredients & blend evenly.
Place dough on a lightly floured board (avoid over flouring the pastry board).
Knead by pressing down on it with the lower palm (or heel) of your hand.
Lift the mass off the board & throw it back on the board.
Repeat for 5 minutes or until dough is smooth & elastic.

Place dough in a greased 9-inch round pan, 2-3' deep, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot. Set the pan over a smaller bowl/pan of hot water to quicken the rising process.

Once the dough has doubled in size, punch it down in it's bowl, remove & knead it again a few times.

Shape the dough into a ball, place in baking pan, and allow it to rise again until doubled in size, about 1 to 1 1/2 hours.

Bake in a preheated oven at 350 degrees until top is golden brown, about 45-50 minutes.
Allowing it to rise twice yields a lighter texture.

Archangel's Spicy Dinner Rolls

2009-07-21T03:56:00.000-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

Makes 16 rolls

1 1/2 tsp dry yeast
4 cups flour
2 tsp salt
2 tbsp sugar
2 tbsp powdered milk (or non fat dry milk)
1/4 tsp each spice: oregano, basil, garlic, onion, dill, thyme & parsley.
4 tbsp butter/margarine
1 1/4 cups water - 1 tbsp (omit 1 tbsp of water)
2 medium sized eggs (not omega 3 eggs)

Select Dough only. After beep sounds, remove dough.
Divide & form dough into balls. put balls on lightly greased baking sheet, cover & leave pan in a warm place for 30 minutes to allow rising.
Form balls into tear drop shapes & roll until 1/8" thick.
Roll up strip starting from wide end to narrow.
return rolls to pan & cover.
Leave in a warm place for 50 minutes to allow rising.
Brush rolls gently with a mixture of water & beaten egg yolk to form a glaze.
bake in oven at 370 degrees for 15-20 minutes) until they become golden brown. Serve warm.

Archangel's Chocolate Strawberry Amaretto Love Bread

2009-07-21T03:19:00.000-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

Perfect desert or treat for the one you love:) if making for children, omit amaretto. Serve with vanilla ice cream, place freshly sliced strawberries & melted chocolate drizzle on top;)

2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 1/2 tbsp unsweetened cocoa
3 tbsp sugar
3 tbsp butter/margarine
2/3 cup chocolate chips
1 cup strawberry puree (puree fresh strawberries in blender/food processor for 1-2 minutes)
2 tbsp amaretto

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

Archangel's Amaretto Fruit & Almond Bread

2009-07-21T03:01:00.001-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

1 1/2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 1/2 tsp honey
3 tbsp chopped almonds
1/2 cup raisins
1/2 cup sliced cherries
2 tbsp amaretto
1 tbsp vegetable oil
1 tsp almond extract
1 cup water

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

Archangel's Cranberry Pineapple Bread

2009-07-21T02:51:00.000-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
3 cups bread flour
1 cup oats
1/2 tsp salt
2 tbsp butter/margarine
2/3 cup crushed pineapple
1 cup cranberry juice
(optional 1/2 cup raisins, dried cranberries, chopped nuts or coconut flakes)

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

Archangel's Sourdough French Bread

2009-07-21T02:31:00.000-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 1/2 tsp yeast
3 cups bread flour
1/4 tsp baking soda
1 1/3 tsp salt
1/2 tsp garlic powder
1/2 tsp dill weed
1 tsp onion powder
2 1/2 tsp sugar
2 tbsp vinegar
3/4 cup milk
3/4 cup sour cream

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

Archangel's Honey Raisin Oat Bread

2009-07-21T02:15:00.001-07:00

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
2 2/3 cups bread flour
1/4 tsp baking soda
1 tsp salt
2 1/2 tbsp buttermilk powder
1 1/3 cup oats (quick or regular)
1 1/3 cup raisins
2 1/2 tbsp honey
2 tbsp vegetable oil
1 3/4 cup water
Do not select the timer, just push start because this is a variety bread. Let the machine do it's magic & go about your business. When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

Archangel's Banana Raisin Bread

2009-07-21T01:53:00.000-07:00

This is an Old Fashioned Oven Bake Bread.
1 3/4 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup sugar
2 tsp grated orange rind (or 1 tsp powdered orange rind)
1 beaten egg
1 1/3 cup raisins
1 cup (or 2 whole bananas) mashed
1/4 cup margarine or vegetable oil
1/2 cup milk

Measure & sift together the first 6 ingredients into a bowl (if orange rind is powdered, otherwise mix the first 5 ingredients).
Combine remaining ingredients & stir into dry mixture.
Pour into a greased 9x5 loaf pan.
Bake in oven at 350 degrees for 50 minutes.
Cool, slice and enjoy.

To cook it in a bread machine;)
Add 2 tsp yeast. Do not select the timer, just push start because this is a variety bread. Let the machine do it's magic & go about your business. When bread is cooked (and cooled), remove from machine & cut into slices.

AMBER ALERT HOAX

2009-07-20T00:55:00.000-07:00

Bonnyville Mounties say a bogus Amber Alert is being spread by text message.

Police there said they've taken several calls today over an Amber Alert claiming a three-year-old child had just been abducted in Bonnyville by someone driving a silver truck. The text message also provided a license plate number for the truck.

Mounties said there's been no such abduction, the license plate number does not exist, and Amber Alerts are not issued by text message.
http://www.edmontonsun.com/news/2009/07/15/10146031.html

Here's the amber alert, which is still circulating...
<<<<>>>> OSHAWA - 3 YEAR OLD GIRL TAKEN BY MAN DRIVING NEWER SILVER TRUCK PLATE # 72B381 . [Please keep this going - copy and paste this amber alert into your status. It could be your child or sibling, her parents would very much appreciate it and your post could lead to her being found.]

I don't know about anyone else but that's a sick thing to joke about.

Witch Hats

2009-06-03T00:36:00.000-07:00

These are from the Betty Crocker Website and were a big hit when I made them for a Samhain/Halloween Party two years ago. I found them on WITCHY WISDOM.

32 Hershey's Kisses Milk Chocolates, unwrapped
1 Package (11 1/2 ounces) Fudge-striped Shortbread Cookies (32)
1 Tube (4.25 ounces) Orange or Red Decorating Icing

Attach one Chocolate Candy to the Chocolate bottom of each Cookie, using Decorating Icing. Pipe Decorating Icing around base of Milk Chocolate Candy.

Fae Cooking 1

2009-06-03T00:20:00.001-07:00

These are real cooking recipes. I found them on WITCHY WISDOM, and they are just too cute not to try, especially if you have children as I do .....

FAIRY COOKIES

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1 tbsp. finely chopped lavender flower
1-1/2 cups flour
2 tsp. baking powder

Directions:
Preheat oven to 375 F.
Cream butter and sugar.
Beat in eggs and vanilla.
Stir in the dry ingredients until well blended.
Drop by half-teaspoons on ungreased baking sheet.
Bake 8-10 minutes, and cool slightly on baking sheet before transferring to tiny plates.

http://www2.jbc.edu/herbgarden/frame2.htm
--------------------------------------------------------------------------------
BANSHEE (cocktail)

Yield: 1 servings
Ingredients:
1/2 oz Creme de banana
1/2 oz Creme de cacao
2 oz sweet cream
Crushed ice

Directions:
Combine liquid ingredients with crushed ice in a mixing glass.
Shake and strain into cocktail glass.
--------------------------------------------------------------------------------
BASIC PANCAKES WITH FAIRY DUST

makes 12
Ingredients:
1-1/2 cup whole wheat flour
1/4 teaspoon salt
3 teaspoons baking powder
1 tablespoon cold-pressed vegetable oil
1-3/4 cup soy milk

Directions:
Combine dry ingredients into a mixing bowl
Combine oil land soy milk and whip for 1 minute.
Pour into dry mixture and mix until thoroughly combines. Don't worry about the lumps.
Preheat a lightly oiled griddle or large skillet.
When a few drops of water sprinkled on the griddle bead up and roll off, the griddle is ready.
Pour 1/4 cup of batter at a time onto the griddle.
Cook at medium high heat until the pancakes begin to bubble, about 3 minutes, and the bottoms are lightly browned.
If the pancakes bubble up before the bottoms are browned, raise the heat slightly.
Turn with a spatula and cook until the second side is lightly browned.
Serve at once with natural maple syrup, natural fruit syrup or Fairy Dust.

FAIRY DUST

Ingredients:
1/4 cup grated dried coconut
1/4 cup date sugar

Directions:
Mix the coconut and date sugar in a mortar and pestle and grind into a fine powder.
--------------------------------------------------------------------------------
CHOCOLATE PIXIES

Ingredients:
1/4 cup margarine or butter.
4 oz Unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 tsp. baking powder
1/2 tsp. salt
3 eggs

Directions:
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth.
Remove from heat; cool slightly.
Lightly spoon flour into a measuring cup; level off.
Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well.
Cover; refrigerate at least 1 hour for easier handling.
Heat oven to 300 degrees.
Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily).
Place 2 inches apart on ungreased cookie sheets.
Bake at 300 degrees for 15 - 18 minutes or until edges are set.
Remove from the cookie sheets immediately.
4 dozen cookies.
--------------------------------------------------------------------------------
FAIRY CAKES

Makes: 12
Ingredients:
6 tbls. margarine
6 tbls. white sugar
3/4 cup self-rising flour
2 medium eggs
Milk
salt

Directions:
Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
Place the eggs in a separate bowl, and beat well.
Add the beaten egg a little at a time to margarine and sugar, mix together well.
Sift the flour into the mixture, add the salt and fold well.
Add enough milk to make mixture into a soft dropping consistency
Spoon into greaseproof muffin pan and bake in a pre-heated oven at 325°F for 20-25 minutes.
When golden brown, remove from oven and place on wire tray to cool. Do not remove from muffin pan until cool.
Can be served plain, or topped with icing or chocolate.

http://www.swv.ie/recipes/eng17.htm

*************************************************************
FAIRY CAKES 2

1 stick softened butter
1/2 cup sifted confectioners sugar
2 well-beaten eggs
1/4 cup milk
3/4 cup flour
3/4 cup cornflour
2 tsp baking powder
vanilla

Directions:
Beat together softened butter and sifted confectioners sugar in a warmed bowl.
Add well-beaten eggs and milk.
Sift together flour, cornflour and baking powder and stir them gradually into the egg mixture.
Flavor with vanilla and bake in muffin pan in a hot oven for 10 minutes.
Ice with pink icing and dip in colored sprinkles.

http://recipes.alastra.com/cookies/fairy-cakes02.html

*************************************************************
Fried Faery Honeycakes~
From Wisteria's Faery Recipes
These cakes are not unlike those made on the night before Beltane by women
around the turn of the century. These cakes were left in the garden to please
Faery visitors.
1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt &
sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine
the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan
until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time;
fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.

Greek Potato Skins

2009-04-22T22:06:00.001-07:00

Greek Potato Skins

You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you'll want to make more than 32!

Ingredients:
3 medium potatoes, scrubbed
olive oil
4 ounces feta cheese, crumbled
1 1/2 teaspoons oregano
1/2 teaspoon basil
1/4 teaspoon rosemary
1/2 teaspoon garlic salt

Directions:
1. Heat oven 400f, prick the potatoes and bake 1 hour or until done.
2. Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil.
3. Bake 5 minutes.
4. Combine the remaining ingredients and top the skins with the cheese mixture.
5. Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

yeild: 32 skins
prep time: 1½ hours 15 min
by Bergy: http://www.recipezaar.com/member/4470

Cream Cheese Appetizers

2009-04-22T21:55:00.000-07:00

Noah's Arkers

* 1 Tbsp. KRAFT Light Smooth Peanut Butter
* 24 BARNUM'S Animal Crackers
* 1 Tbsp. PHILADELPHIA Light Cream Cheese Spread

Spread peanut butter evenly onto 6 of the crackers; spread 6 of the remaining crackers with cream cheese spread.
Cover each with second cracker to make sandwich.

-from: http://www.cookingwithphilly.ca

****************************************************
Croque Monsieur

Ingredients
* 2 thick slices crusty bread
* 2 Tbsp. PHILADELPHIA Herb & Garlic Cream Cheese Spread
* 8 slices (125 g) Blackforest ham or turkey
* 3/4 cup shredded KRAFT Swiss Cheese

Instructions
1. PREHEAT broiler. Place bread on baking sheet. Broil 2 to 3 inches from heat source 30 sec. or until toasted. Turn bread over.

2. SPREAD 1 Tbsp. of the cream cheese spread on each bread slice. Place 4 ham slices on each bread slice; sprinkle each with cheese.

3. BROIL 2 to 3 inches form heat source 30 sec. or until cheese melts. Serve immediately.

Serves: 2
Prep: 5 min.
Total: 10 min.
Variation Do It As a Sandwich:
Top each serving with second bread slice. Sprinkle top of bread with cheese. Broil until cheese melts.

Serving Suggestion:
Serve with a crisp green salad.

Variation Make a Croque Senor:
Substitute sliced spicy Italian salami for the ham, and manchego cheese for the Swiss cheese.

Nutrition Information Per Serving (1 sandwich):
359 Calories, 20.8g total fat, 9.6g saturated fat, 77 mg cholesterol, 1261mg sodium, 17.1g carbohydrate, 0.8g dietary fibre, 26.8g protein, 15%DV vitamin A, 0%DV vitamin C, 38%DV calcium, 12%DV iron

-from: http://www.cookingwithphilly.ca/

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

Sweet Cheese Triangles

Ingredients
* 8 sheets phyllo pastry
* 1 tub (250 g) PHILADELPHIA Strawberry Light Cream Cheese Spread
* 1/4 cup icing sugar

Instructions
1. PREHEAT oven to 400°F. Spray 1 of the phyllo sheets with cooking spray; top with second phyllo sheet. Spray lightly with additional cooking spray. Cut crosswise into eight equal strips.
2. SPOON about 1 tsp. of the cream cheese spread onto bottom corner of one of the pastry strips. Fold end of dough over cream cheese spread at a right angle to form triangle. Continue folding in this fashion the entire length of dough strip. Place, seam-side down, on prepared baking sheet. Repeat with remaining phyllo sheets and remaining cream cheese spread.
3. BAKE 10 min.; transfer to wire racks. Cool 10 min. Sprinkle with icing sugar. Serve warm.

Serves: 16
Prep: 15 min.
Total: 35 min.
Substitute:
Brush phyllo sheets with melted butter instead of spraying with cooking spray.

-from: http://www.cookingwithphilly.ca/

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

Archangels Cereal Bars

2009-03-14T20:22:00.000-07:00

Not to toot my own horn, but, these are so awesome that every time I give them to someone I get a recipe request as soon as they run out, which takes 1/2 a day for an 8"x8" (16, 2" squares) pan and a full day for a 9"x13 pan (32, 2" squares). I have it on good authority that if you are making these ahead of time for any occasion HIDE THEM or they will be GONE come the big day. I'm giving you both recipes, lg & small :0 the directions are the same for both, so they are posted at the very bottom:)

Large Recipe for 9x 13 pan:

Wet Ingredients:
1 cup Kraft smooth peanut butter
1 cup butter/margarine
9 cups (YES I SAID 9 cups) mini marshmallows
1 Tbsp Vanilla extract 100% pure
1 cup chocolate chippits
1 cup butterscotch chippits

Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
3 cups rice krispies
3 cups frosted flakes
3 cups rolled oats (quick cooking NOT instant)
1 cup raisins
1 cup walnuts chopped
1 cup coconut shredded

Small recipe for the 8x8 square pan

Wet Ingredients:
1/2 cup kraft smooth peanut butter
1/2 cup margarine/butter
3 cups mini marshmallows
1 Tsp vanilla extract 100% pure
1/2 cup butterscotch chippits
1/2 cup chocolate chippits

Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
1 cup rice krispies
1 cup frosted flakes
1 cup rolled oats (quick cooking NOT instant)
1/2 cup raisins
1/2 cup walnuts chopped
1/2 cup coconut shredded

Directions:
1. melt Butters in lg saucepan over low heat, add chippits & vanilla, blend well until melted. Add marshmallows & toss in mixture to fully coat every marshmallow. Stir constantly over low heat until everything is melted and well blended.

2. Add dry ingredients & mix constantly to evenly blend & coat everything:)

3 Press mixture into a buttered 8x8 or 9x19 baking dish. Chill in refrigerator until hardened AND HIDE IT DAMMED GOOD LADIES! Burry it under the vegetables, men NEVER go there, they are after cheese summer sausage and lunch meats. Cut into squares before serving.

My Creamy Scalloped Potatoes

2009-03-14T20:13:00.000-07:00

Archangel's Creamy Scalloped Potatoes
NOTE: Must LOVE Cheese, Bacon, Onion & Mushrooms ;)

Ingredients
6 Potatoes (medium sized, peeled & sliced thin)
2 1/2 Cups Old Cheddar Cheese grated
3 Tbsp Butter/Margerine
1/4 Cup Flour (all purpose)
2 1/2 Cups Milk
1 Tbsp Sour Cream
1 Onion (medium sized sliced & chopped fine)
12 portabello Mushrooms (sliced thin & chopped) or 1/2 can of mushroom slices drained & chopped
12 Strips of Bacon chopped
1 Tsp each: chives, dill, parsley, salt & pepper

Directions
1. Make the sauce in a saucepan over low heat as follows: Melt butter, add sour cream, flour, spices & milk, bring to a boil for 1 minute, stir in 2 cups of the cheese. remove from heat.

2 In a large casserole dish, combine potato slices, bacon, onion & mushrooms. mix as evenly as possible without breaking the potatoes.

3. Pour sauce made in step 1 over the potato mixture in casserole dish. Top with remaining 1/2 cup of cheese. Cover with Tin Foil (shiny side down;)

4 Bake in oven at 375 degrees F for about 45-60 min (depending on how old your oven is) or until all ingredients are cooked. remove cover and lightly brown top (do NOT stir).

5 Remove from heat, let sit 10-20 min to cool a bit. serve!
Makes 6 servings.

My Cabbage Roll Recipe

2009-03-14T18:37:00.000-07:00

Archangel's Cabbage Roll Recipe:
This is my own recipe & its awesome, Its very large because I share them, and freeze some every time I make them. They freeze well btw ;P

Ingredients:
1-2 Medium or Large head(s) of Cabbage

The Meat Mixture...
Equal parts of Ground Beef & Ground Pork
3/4 Cup of Instant Rice (or your own preferred kind)
1 1/2 Large fresh Onions chopped
1 Can of Sliced Mushrooms
1 Can of sliced Black Olives
1 Cups feta Cheese crumbled
1 Cups Old Cheddar Cheese grated
1-2 Large Eggs
1/4 Cup of Salted Butter (Not Margarine)
1/2-1 Tbsp of Oregano
1/2-1 Tbsp of Parsley Flakes
1/2-1 Tbsp Spanish (Hot) Paprika
1/2-1 Tbsp Chives Chopped
1 tsp of Curry Powder
1 tsp of Cayenne Pepper
1 tsp of Garlic Salt
1 tsp of Table Salt
1 tsp Black Pepper

The Sauce...
1-2 Cans of Garlic-Tomato Paste (Hunts)
1-2 Cans of Tomato Soup (Campbell's)
1-2 Large Cans of Pasta-Tomato Sauce with Basil added
1-2 Cans water
1/2 Can ketchup (in each pot added to sauce & soup for extra & sweeter flavor)
1 Large Bay Leaf Per pot to flavor the sauce

The Topping...
1 1/2 Cups feta Cheese crumbled
1 1/2 Cups Old Cheddar Cheese grated
1 Tbsp Chives
1 Tbsp Dill weed

Directions...
In Large baking casseroles, divide The sauce ingredients evenly & blend well.

Boil The Cabbage until leaves are soft enough to roll but NOT totally cooked.

While cabbage is boiling, Mix all ingredients for "The Meat Mixture" above in a HUGE bowl BY HAND until everything is evenly blended.

Peel off cabbage leaves, grab a large handful of meat mixture & put at the bottom of the leaf on the inside (where the large vein is;) Roll the meat up in the cabbage leaf tucking in both sides as you go.

Place cabbage roll in one of the pots with the sauce, repeat until all meat mixture is gone. Divide Topping ingredients evenly between both casserole dishes & cover with tin foil.

Bake in oven at 400 degrees for 1 hour or until done to your liking.

Namaste!
-Archangel-Baw Forums Owner

My Greek Salad Recipe:

2009-03-14T18:33:00.000-07:00

This is MY favorite salad....

My Greek Salad Recipe:
1 Head each of Regular & Romaine Lettuce
1 of Each of the following Sweet Peppers: Green, Red, Orange & Yellow.
1 Large Tomato, cut into small peices
2 Celery sticks, chopped into small pieces
1/2 Cup Feta Cheese
1 Onion chopped or sliced into rings
1/2 Cup Black Olives
1/2 Cucumber, sliced
1/2 Cup Musrooms sliced(Optional)
Toss & Add My Greek Salad Dressing...

My Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cider Vinegar
1 Tbsp of My Homemade Italian Spice
1 tsp feta cheese (optional use very small pieces)

Cream Of Curried Chicken, Mushroom & Leek Soup Recipe

2009-03-14T18:13:00.000-07:00

I will be adding to this shortly I have Tons Of Soup Recipes, Especially the Cream of whatever kind, If it can be cooked, I've creamed it (get your head out of the gutter) & frozen it for times I'm too tired to cook;) I just dump it (frozen) in the crock pot, & go about my business so its ready by dinner time.

Cream Of Curried Chicken, Mushroom & Leek Soup Recipe:
It sounds scary but tastes excellent...
Boil 4 Cups of Water & 1 Tbsp Milk in a Medium-large sized pot. Slowly add the following ingredients mix together well.

1 Cup of (Powdered) Cream Of Mushroom Soup Base
1 Cup of Cream of Leek Soup Base
2 Pkg of Chicken flavoring (from Mr. Noodles/Chinese Noodles)
1 Tbsp Chives
2 Tbsp Curry
1 Tbsp Dill Weed
1 Tbsp Garlic Plus Spice (available in most grocery stores)
1 Tbsp Seasoned Salt
1 Tbsp Tarragon
3 Cups Of Instant Rice
3 Chicken Breasts (boneless skinless & cubed)
Simmer until soup reaches the desired consistency. Leftovers are safe to freeze in plastic microwavable containers.

My Marinades Dressings, Dips, Sauces & Other Seasonings

2009-03-14T18:05:00.000-07:00

I Will be Adding to this post Here & there so check back Often...

My Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cidar Vinegar
1 Tbsp of My Homemade Itallian Spice
1 tsp feta cheese (optional use very small pieces)

My Homemade Healing Italian Spice Recipe:
Mix equal parts of the following herbs In a plastic container with a tight lid:
1 Part Basil
1 Part Marjoram
1 Part Oregano
1 Part Rosemary
1 Part Sage
1 Part Savory
1 Part Tarragon
1 Part Thyme

My Olive Oil Sauce Recipe:
I use this on bbq chicken, vegetables, steak & also as a salad dressing. Using a funnel, Mix Equal Parts of Olive Oil & Cidar Vinegar In A Glass Bottle With a screw on lid (Do Not use a plastic jar). Add equal parts (about 1-2 tbsp for a large/x-large bottle, or 1-2 tsp for a medium/small bottle):
1 Part each of Salt & Pepper
1 Part Zesty Pepper Meledy
1 Part Tex Mex
1 Part of My Homemade Italian Spice
1 Part Chives
1 Part Garlic Powder
1 Part Paprika
1 Part Cilantro Leaves
1 Part Spike (an all purpose seasoning found in healthfood stores)
1 Part Seasoned Salt
Cap & shake well. Do NOT store in refridgerator. The Oil & Vinegar will separate. Keep in a cool dark cupboard or pantry.

My BBQ Chicken Marinade Recipe:
Mix the following ingredients in a glass bottle with a screw on lid:
1 Part Soy Sauce
1 Part Balsamic Vinegar
2-3 Parts Water (depending on your own prefference)
Add equal parts of the following herbs:
1 Part Basil
1 Part Cilantro
1 Part Dill Weed
1 Part Onion Flakes
1 Part Minced Garlic
1 Part Rosemary
1 Part Curry- (Optional for those who like hot & Spicy)
1 Part Cayenne Pepper (also optional for those who like hot & Spicy)
There are two ways to use this sauce: 1-BBQ Your chicken & apply sauce with a basting brush. OR, 2- Maranade (soak) chicken in the sauce for 1 hour prior to cooking it. Store sauce in refridgerator. Keeps for many months:)

My Veggie Dip Recipe:
In a medium sized bowl, mix the following to suit your own taste: (I use Cups & Tbsp measurements for Large Dip dishes to feed at least 5--10people, and Tbsp & Pinches for 2-4 people).
3 Parts of Miracle Whip (Parts can either mean Cups (for 5+ people) or Tbsp(for 2-3 people) depending on how many people you are feeding).
2 Tbsp/Pinches of My Homemade Itallian Spice
1 Tbsp/Pinch Garlic Powder
1 Tbsp/Pinch Onion Powder
1 Tbsp/Pinch Parsley Flakes
1 Tbsp/Pinch Dill Weed
1 Tbsp/Pinch Chives Chopped
Mix well and Keep refridgerated. If you plan to make the dip for personal use, it Keeps for about (1-2 weeks if you use a plastic container or a glass jar with a tight lid. Do not put it back in the fridge after it has warmed to room temperature.

Archangel's Seafood Cocktail Sauce
Ingredients:
2 tbsp lemon juice
1 tbsp horseradish
4 squirts Worcestershire sauce
1 1/2 cup salsa
1 1/2 cup ketchup
1 tbsp garlic butter
2 tbsp chopped fresh tarragon
1 tbsp dill weed
1 tbsp chives
1 tsp each salt & pepper to taste
Directions:
1. Start with salsa & ketchup.
2. Add other ingredients.
3. Mix well and refrigerate.
4. Store in glass jars with screw on lids.
5. Use as dip for all kinds of seafood.

Archangel's Tzatziki Dip/Sauce Recipe
Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices.
1 1/2 tsp salt
2 garlic cloves, chopped
1 tbsp chopped fresh mint plus additional sprigs
1 tbsp chopped fresh dill plus additional sprigs
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
1/4 tsp ground black pepper
Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2-4 hours.
Serve chilled, topped with cucumber slices and fresh dill & mint sprigs.
Yield: about 1 1/2 cups
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.

My Archangelled Eggs & Other Egg Recipes....

2009-03-14T18:03:00.000-07:00

Archangelled Eggs:
10 Hard Boiled Eggs.
3 Tbsp Miracle Whip
10 Pinches of My Egg Spice
Directions:
Hard Boil 10 eggs.
Cool eggs before peeling by letting them sit in cold water for about 3-5 minutes.
Peel eggs, Cut in half (the same as devilled eggs), scoop out yolks and place them in a separate bowl. place egwhites on a serving platter or plate.
Mix Egg yolks with Miracle Whip To suit your own Taste (About 3 Tbsp). Season with 10 small pinches of my egg spice, 1 pinch for each egg.
Scoop mixture into egg whites (same as devilled eggs).
Add a sprinkle of Spanish (Hot) Paprika with a sprig of fresh Parsley and/or Parmesan cheese on top is optional.

My Egg Salad Recipe:
10 Hard Boiled Eggs.
Miracle Whip To Taste (About 5-7 Tbsp).
Peel & mash boiled eggs with the miracle whip. Season with my egg spice to taste. A sprinkle of Spanish (Hot) Paprika is optional.

My Egg Spice Recipe:
I use this on all types of eggs, microwaved, boiled, fried, poached & scrambled etc. Mix equal parts of the following herbs in a plastic/glass container or jar with a tight lid & don't forget to shake well before using:
1 Part Basil Rubbed
1 Part Chives Chopped
1 Part Cilantro Rubbed
1 Part Dill Weed
1 Part Garlic Powder
1 Part Onion Flakes
1 Part Onion Powder
1 Part Oregano Rubbed
1 Part Parsley
1 Part Sage Rubbed
1 Part Savory Rubbed
1 Part Tarragon Flakes
1 Part Thyme Rubbed
Use 1 Pinch of mixture for each egg.

My Microwaved Egg Recipe:
Makes 1 microwaved egg at a time. Sprinkle a tiny bit of salt into the bottom of the microwave egg container. (Salt attracts microwaves & makes the egg cook faster).
Crack egg & pour into the microwaved egg container & make sure you break the yolk with a fork. Add 1 Pinch of egg spice. Grate old cheddar cheese on top and Add a tiny bit of Salt & Pepper. Mix well to blend all the ingredients. Put the lid on the microwave egg container, & place in microwave. Cook on high for 45 seconds.

FREE Recipe Program Downloads

2009-03-09T21:42:00.000-07:00

Programs to store all of your recipes

--Recipe Center Software
is a freeware version of EGS' recipe management programs. This software serves as a tool for you to store your recipe collections, whether it came from your own formulation, friends, colleagues or from any of our sites: www.recipecenter.com, www.recipegallery.com, www.centrerecettes.com (in French), www.recettes.ch (in French), www.rezeptzentrum.com (in German), and www.rezeptbuch.ch (in German).
http://www.recipecenter.com/Free.software.aspx

--Recipe Box:
Fund raising free software + tons of recipes
http://www.recipe-box.com/

EzyEating - Now with 2000+ Free Recipes
http://www.sofotex.com/EzyEating---Now-with-2000+-Free-Recipes-download_L29630.html

Shop N Cook Reader + Thousands Of Free recipes for the program:)
http://www.shopncook.com/freecookbooks.html

--Assorted Recipe Software & Programs
http://www.freedownloadscenter.com/Search/recipe.html
http://www.freedownloadscenter.com/Search/recipes.html
http://www.freedownloadmanager.org/downloads/recipe_software/
http://www.123-free-download.com/popular-phrase/download/r/recipe/0.htm

Free Recipe Downloads (Ebooks Pdf etc)

2009-03-09T20:53:00.000-07:00

I found some great sites in my search for free recipe downloads...

http://www.familymanagement.com/recipe.download.html

FREE Recipe Book from Sun-Maid (PDF or Hard Copy)
17 recipes featuring...raisins :P You can either download the PDF version or fill out their online form for a hard copy of the recipe book to be mailed to you.
http://www.sunmaid.ca/fruitsunshine/intro_eng.html

Niagra Culinary
http://www.niagaraculinarytrail.com

29 Free Recipes Canadian Beef
http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Recipes from the 2009 Inaugural Luncheon PDF
http://inaugural.senate.gov/documents/doc-2009-recipes.pdf

Download Free E-Books from CreativeHomemaking.com
http://www.creativehomemaking.com/download.shtml

More Free Recipe Ebooks
http://www.freerecipedownload.com/downloads/

Get Your Free Homemade Baby Food Recipes and Our Free Homemade Baby Food Recipes Downloads.
http://www.wholesomebabyfood.com/downloads.htm

29 Free Recipes Canadian Beef

2009-03-09T15:15:00.000-07:00

Buying and Cooking

I found all these here: http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Canadian beef is a source of 14 essential nutrients, including protein and iron. Want to know more? Learn all about the nutrients found in delicious Canadian beef, how to “Eat Out, Eat Healthy…It ’s Easy! ”, and much more in our Nutrition and Health resources.

	Make It Beef Spring 2009 NEW! This Make it Beef issue is all about health for spring, featuring: " four Health Check™ reviewed recipes " an article on What's New with Health Check's healthy eating program " a feature on the sunshine vitamin: Vitamin D " and more… (151920) English (PDF) French (PDF)
	Make it Beef Winter Vol 8 Issue 4 This Make it Beef issue gets you ready for the holiday season with: " four terrific and easy recipes plus … " a helpful article on Healthy Holiday Eating " feature how-to article: Roast Beef Best with a feature recipe on Prime Rib (151896) English (PDF) French (PDF)
	Make it Beef Simple Suppers Volume 8, Issue 3 This Make it Beef issue contains four fabulous and easy recipes plus featured articles on: " the power of protein " how-to make mini meat loaves " understanding the names in ground beef - learn about ground sirloin and Angus beef (151873) English (PDF) French (PDF)
	Make It Beef-Summer Grilling 2008 All about Summer Grilling with features and recipes around BBQ roasting, burgers, kabobs and marinating / grilling steak. Nutrition information about Zinc included. (151782) English (PDF) French (PDF)
	Make it Beef - Spring Healthy Living All about Health Check™ and cooking with Lean Beef, along with nutrition tips and 4 Health Check™ approved recipes. (151786) English (PDF) French (PDF)
	Make it Beef - Winter Roasting Best practices for oven roasting with 4 new recipes to inspire you. (151675) English (PDF) French (PDF)
	Make it Beef Simple Suppers In this fall issue, we offer solutions to your meal-planning problems, featuring the following sections; Dinner Now, How-To, Real Life and Eat Smart. (151652) English (PDF) French (PDF)
	Make it Beef-Best Beef on the Grill 'Make it Beef - Best Beef on the Grill' is the barbecue know-how booklet. Learn to barbecue roasts, grill beef steaks and be the grill master. Booklet features links to NEW on-line Cooking Lessons and instructional videos. (151573) English (PDF) French (PDF)
	Beef Basics This step-by-step guide on how to buy and cook 11 categories of beef so you can enjoy Canadian Beef at its best. A 16-page booklet with lots of colour photos and cooking tips. (150840) English (PDF) French (PDF)
	Burger Basics and more... Here is everything you need to know about how to mix, grill and dress a truly top-notch backyard burger made with Canadian Ground Beef. Includes information on how to take advantage of the savings offered on BULK packs to stash a stack of patties in the freezer or make a Double Duty Dinner. (150902) English (PDF) French (PDF)
	Canadian Beef -- Quality that Inspires Confidence This booklet profiles 6 Canadian cattle producers, the role they play in producing a wholesome and safe product, plus 6 of their favourite beef recipe ideas. Issues such as environmental stewardship, food safety and quality are highlighted. (150295) English (PDF) French (PDF)
	Canadian Beef Simple Suppers This six-page colour booklet features time-saving strategies and easy beef recipes to help simplify every-night cooking. Two brand new recipes with colour photos designed to inspire you plus great tips for creating easy family meal ideas using on-hand ingredients and convenience products. (150385) English (PDF) French (PDF)
	Canadian Grilling This NEW 14-page beef recipe booklet, "Canadian Grilling" celebrates our love of the grill featuring grilling how-to information, information on new beef cuts such as Medallions and Rotisserie Roasts and 4 new recipes. Recipes are using new beef cuts such as Medallions and Rotisserie Roasts AS WELL AS traditional Grilling and Marinating Steaks, Beef Roasts and Ground Beef. (151311) English (PDF) French (PDF)
	Clever Casseroles This 12 page booklet is a collection of one-dish family favourite ground beef recipes made over with the help of Heart and Stroke dietitians to be heart healthy. The booklet features lean and extra lean ground beef and has been reviewed and is branded by Health Check™ program. Booklet includes Health Check™ information and tips for heart healthy cooking. (151507) English (PDF) French (PDF)
	Comfort steamy, soul-satisfying beef suppers This 14-page beef recipe booklet, "Comfort", offers a contemporary approach to comfort foods - those with convenience in mind. "Comfort" features recipes and options to help you fit comfort food cuisine into busy schedules, with slow-cooker solutions, make-ahead ideas and more. (151052) English (PDF) French (PDF)
	Cross-Canada Beef Barbecue A collection of beef grilling recipes representing regional cooking across Canada. Also featuring guidelines for cooking the best beef on the grill, including: burger safe food handling tips, Steak School and how-to roasting steps for the barbecue. (151555) English (PDF) French (PDF)
	Dinner Made Easy™ Canadian Ground Beef teams up with Old El Paso® and Hamburger Helper® to make easy family meals for every day of the week. ALSO, learn about Ground Beef: what type to use when, nutrition & food safety facts. (150690) English (PDF) French (PDF)
	Food Safety at Home Learn the 4 safe food-handling steps you can take to reduce the risk of foodborne illness. Includes a useful guide on thermometers and temperature indicators. (151500) English (PDF) French (PDF)
	Great Grilling Budget-beef from simmer to sizzle Try out some value-priced beef cuts on the grill this summer. This booklet contains the basic guidelines and some recipes to help you learn how to get the best out of grilling these less familiar cuts. (150933) English (PDF) French (PDF)
	Ground Beef: Canada's Favourite Meat This 16-page colour booklet includes everything you need to know about cooking and serving ground beef. It is an essential guide for every Canadian household and features 4 brand new ground beef recipes, nutrition and nutrient labelling information and simple tips and ideas for making dinnertime even easier. (150337) English (PDF) French (PDF)
	HeartSmart Cooking with Ground Beef - A Bonnie Stern recipe collection "HeartSmart™ Cooking with Lean Ground Beef" is a collection of 4 delicious Health Check™ qualified recipes developed by one of Canada's most influential culinary voices, Bonnie Stern. It is a sneak preview of Heart and Stroke Canada's newest cookbook: The Best of HeartSmart™ Cooking. Cuts featured: Lean and Extra Lean Ground Beef. (151162) English (PDF) French (PDF)
	Lean Ground Beef-Get Grilling The lean beef burger is a healthy choice. Learn how to make lean beef burgers best, starting with Health Check™ qualified Lean or Extra Lean Ground Beef. (151582) English (PDF) French (PDF)
	Perfect Roast Beef This booklet looks at ways to enjoy roast beef any night of the week and the basics of roasting beef, including recipes using beef roasts. (122030) English (PDF) French (PDF)
	Roast Beef Cooking Lessons, mini quick roasts This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef mini quick roasts best. The booklet also includes a sampling of easy quick roast recipes and cooking tips. (151470) English (PDF) French (PDF)
	Roast Beef Cooking Lessons: Perfect Prime Rib This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef prime rib roasts best. The booklet also includes a sampling of easy prime rib recipes and cooking tips. (151489) English (PDF) French (PDF)
	Roast Beef Cooking Lessons: Slow-simmer Pot Roast This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef pot roasts best. The booklet also includes a sampling of easy pot roast recipes and cooking tips. (151464) English (PDF) French (PDF)
	Roasting Prime Rib Roasting Prime Rib is a 3-page fold out recipe card that walks you through a basic Prime Rib cooking lesson - with even great technique shots to demonstrate how to carve the roast. (151100) English (PDF) French (PDF)
	Simply Nutritious Lean Ground Beef Lean and Extra Lean Ground Beef are part of the Health Check™ program. This NEW booklet tells you about Health Check™ and health-conscious cooking with ground beef. (150776) English (PDF) French (PDF)
	Supper Shortcuts In Supper Shortcuts - Family Suppers for Busy Evenings, six pages feature convenient beef meal ideas and recipes to help families serve nutritious meals easy - everyday. (150600) English (PDF) French (PDF)

More Free Recipe Downloads

2009-03-09T14:57:00.000-07:00

Recipes Below Were Found Here:

http://www.niagaraculinarytrail.com

Riverbend Inn Niagara Peach and Green Tomato Relish on Chipotle Cornbread Crostini

Download Full Recipe PDF

Barbecued Chicken over Peach Branches

Download Full Recipe PDF

Billy’s Buffalo Wings

Download Full Recipe PDF

Gaspacho

Download Full Recipe PDF

Kent Heritage Capon with Kurtz Orchards Peach Red Pepper Jelly

Download Full Recipe PDF

Lavender Cookies

Download Full Recipe PDF

Maple Glazed Chicken

Download Full Recipe PDF

Niagara Organic Salad

Download Full Recipe PDF

Spring Lamb Loin on Yukon Potato Cake Baco Noir Balsamic Reduction

Download Full Recipe PDF

Parmesan Mashed Potatoes

Download Full Recipe PDF

Tomatoes with Mozzarella and
Roasted Garlic Vinaigrette

Download Full Recipe PDF

Free Recipe Links

2009-03-09T14:50:00.000-07:00

Free Recipe Links
A list of Links to sites with hundreds of free recipes, you can copy & paste them into word docs, recipe programs, or make your own pdfs etc...

Campbell's Kitchen
http://www.campbellkitchen.com/default.aspx

Carnation Milk Recipes--16 pages of free recipes
http://www.carnationmilk.ca/recipes.aspx

450 + Phili Cream Cheese Recipes
http://www.cookingwithphilly.ca/philadelphia2/page?siteid=philadelphia2-prd&locale=caen1&PagecRef=652

Divine Recipes
http://www.divinerecipes.com/

Infectious Recipes
http://www.infectiousrecipes.com/

We Love Freebies-Free Recipes & Cookbooks
http://welovefreebies.com/folders/Free_Recipes_and_CookBooks

Archangel's Apple Cinnamon Raisin Bread

2009-03-04T15:56:00.000-08:00

I'm just on a mission making my first bread (using a bread machine). I'll post a pic when It's done (if I have time to take a picture of it). Here's My Recipe:

Archangel's Apple Cinnamon Raisin Bread
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
2 cups bread flour
2 cups whole wheat flour
1/2 tsp salt
1 1/3 tbsp brown sugar
1 tsp cinnamon powder
1/2 cup apple sauce
1 1/3 cup raisins
5 tbsp apple juice
1 cup water

Select Medium crust. Do not select the timer, just push start because this is a variety bread.
let the machine do it's magic & go about your business.

When bread is cooked (and cooled), remove from machine & cut into slices. I made it for my husband & father in law as a nice breakfast treat.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

Do-it-Yourself Fudge Pops!

2009-03-01T09:15:00.000-08:00

Do-it-Yourself Fudge Pops!

GMA Recipe: Do-it-Yourself Fudge Pops!
by Jeanne Dupuis on May 27th, 2008

Summertime is fast-approaching and, in no time, you’ll be wishing you had something cool and tasty to grab from your freezer! While I love the stuff you get from grocery and corner stores, it’s also nice to be able to make something delicious if you don’t feel like going out or even if you want to have more control over the flavor and fat content of your treats!

Good Morning America featured a couple recipes for do-it-yourself frozen fudge pops and the great thing is that, for lighter versions, fat-free half-and-half can be substituted in either recipe! Also, as I mentioned above, it’s nice to be able to control the taste of your own snacks so, again, substitutions can be made in these recipes: the cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.

Serving numbers will vary depending on the size of your frozen pop molds.

Chocolate Cherry Fudge Pops (makes about 8 servings)

Ingredients
* 1 1/2 cups half-and-half
* 1 cup chocolate chips
* 1/2 cup cherry jam
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until the chips are melted. Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the jam, vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

Chocolate Marshmallow Pops (makes about 8 servings)

Ingredients
* 1/2 cup heavy cream
* 1 cup half-and-half
* 1 cup chocolate chips
* 1 cup mini marshmallows
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.

Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

-from: http://daytimetalk.com/2008/05/27/gma-recipe-do-it-yourself-fudge-pops/

Kieran’s Coffee Fudge Recipe

2009-03-01T09:09:00.000-08:00

Please note - you will need a good thermometer. The temperatures are very important!

Ingredients:
500 gm caster sugar
250 ml cream
120 gm Caraibe (66%) chocolate
75 ml very strong coffee
40 gm butter

What to Do
1. Coffee Fudge w CaraibePut all of the ingredients in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
2. Melt over low heat, stirring until chocolate and sugar are dissolved.
3. Cease stirring, increase the heat, and bring the temperature to 115C.
4. Immediately place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
5. Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
6. Pour into baking tray and cool until the fudge sets.
7. Cut and serve.
-from: http://icecreamireland.com/2007/01/25/caraibe-and-coffee-fudge/

3 Ingredient Peanut Butter Fudge

2009-03-01T09:04:00.000-08:00

By Carroll Pellegrinelli, About.com http://baking.about.com/mbiopage.htm

This peanut butter fudge is not only simple to make but it is tasty too.
Ingredients:

* 1/2 pound (2 sticks) butter
* 1-18 ounce jar crunchy peanut butter
* 1 pound box powdered sugar

Preparation:
Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter in top of double boiler. Stir until melted. Stir in powdered sugar. Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil and fudge. Dump-out on cutting board and cut.

-from: http://baking.about.com/od/fudge/r/easypeanutbutte.htm

Ginger And Cherry Fudge Recipe

2009-03-01T09:00:00.001-08:00

This yummy fudge is a fail-safe recipe perfected by CARNATION - they taste as good as they look!

Ingredients:
* 397g can CARNATION Condensed Milk
* 150ml (¼ pt) milk
* 450g (1lb) demerara sugar
* 115g (4oz) butter
* 150g (5 ¼ oz) glace cherries, halved
* 55g (2oz) stem ginger, chopped

Directions:
# 1 Grease and base line a 20cm (8in) square tin with baking parchment.

# 2 Heat the milk, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan. Test the fudge at intervals by dropping a little of the mixture into ice-cold water. Press the blob between your fingers (carefully as it will be very hot!). If a soft ball forms then it's ready to beat.

# 3 Remove from the heat, cool slightly and beat the fudge until thick and grainy. This usually takes about 10 minutes - see if you can find a couple of eager helpers.

# 4 Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

TIPS: Once you've mastered the original recipe, try these versions - or get creative and invent your own!

* Chocolate - melt 150g (5 ¼ oz) plain chocolate and stir through before beating the fudge.
* Rum and raisin - stir through a good dash of rum and 115g (4oz) chopped raisins.
* Toasted pecan and cinnamon - toast a large handful of chopped pecan nuts in a dry pan with a sprinkling of cinnamon until the nuts start to smell aromatic. Set aside to cool slightly then stir through the fudge mixture at the end of beating.
* Confectionery fudge - chop up your favourite chocolate such as KitKat or Munchies and stir through cooled beaten fudge.

-from: http://www.nestlepromotions.co.uk/pno/carnation/recipes/issue4/gingercherry.aspx

Quick 5-Minute Fudge

2009-03-01T08:53:00.000-08:00

Ingredients:
1 (6 ounce) package milk chocolate chips
1 cup chopped nuts
16 large marshmallows
1 2/3 cups white sugar
1 tablespoon unsalted butter
2/3 cup evaporated milk
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preparation:
1. In a medium-sized saucepan, combine the milk, sugar, butter and salt.
2. Bring to a boil and cook for about 5 minutes, stirring constantly.
3. Add in the chocolate chips and cook until melted.
4. Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.
5. Pour into a 8-inch pan. Let cool, then cut into squares.

Servings: 20

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g
WW points: 3

Photo credit: Sharlene~W
-from: http://dietrecipesblog.com/2008/10/20/quick-5-minute-fudge-recipe-147-calories/

_________________

Maple Nut Fudge

2009-03-01T08:49:00.000-08:00

4 cups sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon pure vanilla extract

Butter a 9-inch square baking dish.

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.

Let cool to 115 degrees F; add nuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Cool completely. Cut into squares.

Yields 36 squares or 1 1/4 pounds.
-from: http://whatscookingamerica.net/Candy/maplenutfudge.htm
_________________

Traditional Butterscotch Fudge

2009-03-01T08:45:00.000-08:00

1 1/2 cups granulated sugar
2/3 cup (5 fluid ounce can) NESTLE CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract

LINE 8-inch-square baking pan
with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Yields 24 servings (2 pieces per serving).

Recipe and photograph provided courtesy of Nestle and meals.com - used with permission.

LUNATIC FUDGE RECIPE

2009-03-01T08:40:00.001-08:00

LUNATIC FUDGE RECIPE--Can Be Used For Candy Apples
--------------------
(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)

1/4 cup Butter or Margarine (1/2 stick, chilled)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz Semi-Sweet Chocolate Chips -or-
Milk Chocolate Chips -or-
Chocolate Mint Chips -or-
White Chips -or-
Peanut Butter Chips -or-
Butterscotch Chips (1 package)
6-7 oz Marshmallow Creme or Marshmallow Fluff
(may substitute 2 cups of mini-marshmallows)
1 cup Walnuts or Pecans (chopped)
1 tsp Vanilla Extract

Directions:

Line a 9" x 9" pan with aluminum foil and set aside.

Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to
warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring
constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for [5] full minutes by the clock
(start once the boil resumes). Use the lowest flame possible to keep the rolling boil.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a
little.

Remove from heat and add the butter. Mix until butter is melted then pour hot mixture over chips, vanilla, and nuts
without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room
temperature. Remove from pan, remove foil, cut into squares.

*NOTE: If you want Peanut Butter Fudge but don't want/have peanut butter flavored chips, use 1 cup of real peanut
butter (Skippy or Jif and reduce the butter to 1/8 cup (1/4 stick).

MORE: (From my message board-Helen-PA): I use the Nestles caramel loaf, then dip in mini marshmallows or others & finish w/honey crushed nut topping, or english toffee, mini choc. milk, dark or white wafers, etc. I charge $12.00 for each apple right now.
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

Chocolate Royal Apples

2009-03-01T08:36:00.002-08:00

(Makes 12-20 apples)

Prepare the caramel apples as above - or use your own caramel mix. Roll the warm caramel apples in chopped peanuts or cashews or mini-marshmallows or Rice Krispies or Gummi-Bears or whatever... Chill. Then...
Prepare a single batch of Lunatic Fudge (using Semi-Sweet Chocolate or Milk Chocolate Chips). Don't cast the fudge into a pan but instead keep the mixture warm (Low or Med-Low heat) then dip the chilled apples into the chocolate fudge and let cool on waxed paper. Alternatively, you can use a wooden spoon to "dribble" the hot chocolate fudge over the apples for a dramatic effect.

You can make more Royal Apples since you will only need to coat the apples once in the caramel mix, then roll into the nuts.

Massively good. Pour any remaining Lunatic Fudge into a small pan or cup-cake tins.

LUNATIC FUDGE - Quick and easy way to make Dark, Medium, and Light Chocolate Fudge, Vanilla Fudge, Peanut Butter Fudge, Butterscotch Fudge, or just about any other flavor of which you can think.

(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

Quick Candy Apple Slices

2009-03-01T08:36:00.001-08:00

- You will need Granny Smith or Jonathan Apples for this recipe - you really need a TART apple to counter the SWEETNESS of this...

1 can Eagle Brand Sweetened Condensed Milk
1 stick Butter
1 lb Caramel Loaf

To caramel - add butter - then add can milk... put in microwave for several minutes - be careful not to scorch... I pull mine out and stir it every so often.

The nice thing about this is that you can use it and then keep the leftovers in the frig and just reheat in microwave - it still is as fresh as when you made it. The butter helps with this.

ENJOY - I usually slice my apple - however, we have been known to drizzle this over popcorn - and have cream cheese on the side to serve with it. It is delicious but VERY RICH!!!!
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html
_________________

CARAMELIZED APPLES in ICE CREAM

2009-03-01T08:34:00.001-08:00

1 1/2 c Sugar
3 tb Butter
1 tsp Vanilla extract
3 Fuji apples; peeled, cored -and cut into eighths
Vanilla ice cream

Pour sugar into large skillet. Heat over medium-low heat until sugar begins to melt.
Continue to heat and simmer until syrup turns pale amber color.
Swirl in butter and vanilla extract. Add to caramel syrup, stirring to coat.
Stir syrup to dissolve any clumps of sugar.
Cover skillet and cook over low heat until apples exude juices, about 5 minutes.
Uncover and continue cooking until syrup is thick, basting apples occasionally.
Let apples cool slightly.
To serve, spoon caramel apples into dessert dish and top with scoop of vanilla ice cream.
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

Free Phili Recipes

2009-03-01T08:20:00.000-08:00

450 + Phili Cream Cheese Recipes
CLICK HERE TO GO THERE NOW!

FUNNY FACE CARAMEL APPLES

2009-03-01T08:11:00.001-08:00

Ingredients:
4 Flat 4 Inch Long Wooden Sticks
4 Medium Apples
1 Pound Caramel Loaf
2 tbsp Water

Insert sticks into bottom of apples. In 1 quart glass measure, warm/melt caramels with 2 tbsp water on high 3 to 4 minutes until melted, stirring halfway through. Dip apples in caramel, using spoon to coat completely. Place on waxed paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes. Serve immediately or refrigerate. Makes 4 servings.

IDEA: Gummy Worms for Worms in the Apple - Boy's Birthdays and Halloween
IDEA: Dip again in Chocolate
ROLL in marshmallows
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

TIGER CANDY APPLE

2009-03-01T08:10:00.002-08:00

Caramel apple dipped in white chocolate and peanut butter.
http://dearbarbz.vox.com/library/photo/6a00c2251d4790f21900e398c8a8c50004.html

More Candy Apple Ideas

2009-03-01T08:10:00.001-08:00

For More Ideas & Inspirations, go here:
http://mamanandgourmand.blogspot.com/2009/01/homemade-junk-food-journeys-candy.html?showComment=1235861640000#c4743707099260647368

_________________

Autumn Candy Apples

2009-03-01T08:09:00.001-08:00

Yield 8 apples

Ingredients
* 8 wooden craft sticks
* 8 medium Gala apples
* 2 (6.5-ounce) packages caramel apple wraps
* 1 (16-ounce) chocolate bar
* 16 ounces vanilla bark coating
* Orange paste food coloring
* Toppings: colored sprinkles, chopped peanuts, black writing gel

Preparation
Insert craft sticks into apples. Cover each apple with 1 caramel wrap.

Microwave at HIGH 15 to 20 seconds. Cool.

Melt chocolate bar in a small saucepan over low heat.

Dip each apple into chocolate; let dry.

Melt vanilla bark coating in a small saucepan over low heat; stir in orange food coloring.

Dip or drizzle each apple with vanilla coating mixture. Decorate with desired toppings, and let dry.

NOTE: For testing purposes only, we used a Ghirardelli chocolate bar.
Southern Living, OCTOBER 2001
-from: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258724

Weight Watchers Halloween Spiderweb Apples Recipe

2009-03-01T08:08:00.002-08:00

Makes 4 candy apples

Ingredients
4 apples
1/2 cup crispy rice cereal
1/2 tablespoon butter or margarine
8 large marshmallows
4 wooden sticks
1 tablespoon halloween candy sprinkles (optional)

Preparation
1. Stick a wooden stick into each apple.

2. Place the butter and marshmallows in a medium sized microwave-safe bowl, place in the microwave and heat on HIGH for 15 about seconds. Stir, then heat for another 10 seconds and stir again (the marshmallows should be smooth and pourable).

3. While the marshmallows are still very hot, dip each apple one at a time into the marshmallow.

4. Lightly roll each apple in crispy rice, and set on a wax paper-covered cookie sheet 1-2″ apart.

5. Reheat any leftover marshmallows. Using a spoon, drizzle the remaining marshmallows over the apples, giving them a “spiderweb” look.

6. While still hot, put sprinkles on the coating, if desired.

7. Allow to cool completely before serving.

WW POINTS for one candy apple: 2
Nutritional information for one candy apple: 141 calories, 1.8g fat, 3.4g fiber

Photo credit: HollyQ
-from: http://ww-recipes.net/2008/10/weight-watchers-halloween-spiderweb-apples-recipe-2-points/#more-650

Toffee Candy Apples

2009-03-01T08:08:00.001-08:00

Instead of caramel, dip your apples into a rich toffee mixture of dark brown sugar, molasses and butter. You'll need a candy thermometer, wooden sticks, and a heavy sacuepan for these treats.

Yield 8 servings

Ingredients
* 8 Granny Smith apples
* 1 1/2 cups packed dark brown sugar
* 1/3 cup water
* 1/3 cup dark corn syrup or molasses
* 2 tablespoons stick margarine or butter
* 1 tablespoon white vinegar

Preparation
Wash and dry apples; remove stems. Insert wooden sticks into the stem end of each apple; set aside.

Line a baking sheet with foil.

Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; cover and cook 3 minutes. Uncover and continue cooking, without stirring, until mixture reaches 280° (about 8 minutes).

Remove from heat. Quickly dip apples in sugar mixture; allow excess to drip off. Place apples, stick sides up, on prepared pan; cool completely.
Nutritional Information

Calories: 301 (10% from fat)
Fat: 3.3g (sat 0.6g,mono 1.3g,poly 1g)
Protein: 0.3g
Carbohydrate: 71.8g
Fiber: 4.3g
Cholesterol: 0.0mg
Iron: 1mg
Sodium: 66mg
Calcium: 46mg

Featured in Cooking Light magazine, DECEMBER 1998

-from: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223732

Peanut Butter Crunch Apples

2009-03-01T08:07:00.001-08:00

SUBMITTED BY: Allrecipes.com Staff PHOTO BY: Allrecipes
"Apples and peanut butter are a classic combination. Surprise your friends this fall with this crispy peanut butter cookie coated caramel apple creation."

PREP TIME 25 Min
COOK TIME 10 Min
READY IN 35 Min
SERVINGS 6 apples

INGREDIENTS
* 6 Granny Smith apples
* 6 wooden sticks
* 1 (14 ounce) package individually wrapped caramels, unwrapped
* 2 tablespoons water
* 1/2 teaspoon vanilla extract
* 3 cups chopped peanut butter filled sandwich cookies
* 4 ounces milk chocolate, chopped
* 4 ounces white chocolate, chopped

DIRECTIONS
1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

-from: http://allrecipes.com/Recipe/Peanut-Butter-Crunch-Apples/Detail.aspx

Turtle Caramel Apples

2009-03-01T08:06:00.000-08:00

Turtle Caramel Apples
Yield: Makes 4 apples

Ingredients:
4 large Golden Delicious or Granny Smith apples
4 craft sticks*
1 package (14 ounces) caramels
2 tablespoons water
2 jars (3-1/2 ounces each) macadamia nuts or pecans, coarsely chopped
1 bittersweet or semisweet chocolate candy bar (about 2 ounces), broken into small pieces

Preparation:
1.Line 13X9-inch baking pan with waxed paper; set aside. To prepare apples, wash and dry completely. Remove stems. Insert craft sticks into centers of apples.

2. Combine caramels and water in small saucepan. Simmer over low heat until caramels melt and mixture is smooth, stirring frequently.

3. Immediately dip apples, one at a time, into caramel to cover completely. Scrape excess caramel from bottom of apple onto side of saucepan, letting excess drip back into saucepan.

4. Immediately roll apples in nuts to lightly coat, pressing nuts lightly with fingers so they stick to caramel. Place apples, stick-side up, on prepared baking sheet. Let stand 20 minutes or until caramel is set.

5. Place chocolate in small resealable food storage bag; seal bag. Microwave on MEDIUM (50%) 1 minute. Turn bag over; microwave on MEDIUM 1 minute or until melted. Knead bag until chocolate is smooth. Cut off very tiny corner of bag; pipe or drizzle chocolate decoratively onto apples.

6. Let apples stand 30 minutes or until chocolate is set. Store loosely covered in refrigerator up to 3 days. Let stand at room temperature 15 minutes before serving.

This recipe also appears in: No-Bake Dessert Recipes / 6 Ingredients or Less Recipes / Apple Recipes / Dessert Recipes
by the Editors of Easy Home Cooking Magazine
-From: http://recipes.howstuffworks.com/turtle-caramel-apples-recipe.htm

CARAMEL w CHOCOLATE COVERED APPLES

2009-03-01T08:02:00.000-08:00

Granny Smith Apples
Firm Loaf Caramel
Merckens Coating Chocolate
Pecan pieces
Apple Sticks
Cellophane bags...I cannot tell you any size. Measure the apple and order accordingly.
Bows

Have apple at room temperature, washed and dried. Make a "bed" of pecan pieces on a flat jelly roll pan.
Insert stick.
Melt caramel in a bowl. Roll the apple in the caramel.
Roll in pecan pieces
Dip in Merckens coating chocolate. Let chocolate set to harden at room temperature.
Place in cellophane bag. Tie with pretty bow.
-From: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

Chocolate Dipped Candy Apples

2009-03-01T07:58:00.000-08:00

CANDY APPLES dipped in white chocolate, drizzled with milk chocolate.
Add glitter ribbon and our Star Rings #X-202:
http://www.sugarcraft.com/catalog/holiday/xmas/x-novelties.htm#X-202
-From: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

CRUNCHY CARAMEL COATED APPLES

2009-03-01T07:57:00.000-08:00

Ingredients
20 small apples
20 apple sticks or bamboo skewers
4 cups sugar
2 cups brown sugar
2 cups water
3 tsp whole cloves

Line 2 large baking sheets with waxed paper or heavily buttered foil. Remove stems from apples. Insert 1 chopstick or skewer into stem end. Stir 2 cups sugar, 1 cup brown sugar, 1 cup water and 1 1/2 teaspoons cloves in heavy medium saucepan over low heat till sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 285F (soft-crack stage), about 20 minutes. Remove pan from heat. Immediately dip 1 apple into caramel, coating completely and allowing excess to drip back into pan. Stand apple on prepared sheet. Repeat with 9 more apples.

Make caramel again in clean saucepan with remaining ingredients. Dip remaining apples.

Note 1: This makes a crunchy caramel coating.
Note 2: Pans can be cleaned easily by soaking in water.
-From: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

WEDDING APPLES

2009-03-01T07:56:00.002-08:00

Insert the sticks.
1. coat the apples with WHITE coating chocolate.

Bride: drizzle white chocolate over the coated apple. They've used our 'tulle' netting
Components of veil: cloth flower and pearl strands for a 'veil' (You'll need to buy a ornament decoration and take it apart)

Groom: once coated white, coat again in milk choc. Add dots of choc. for buttons and a cloth tie (we don't have ties).
-From: http://www.sugarcraft.com/catalog/candies/candyapple-br-groom.htm

Caramel Apple with Chocolate Drizzle

2009-03-01T07:56:00.001-08:00

Prepare as Caramel Apple above, but drizzle coating chocolate over the apple after the caramel dries.
Picture shows one apple with caramel and just rolled in nuts (lower front)
-From: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html

_________________

Cook's Candy Apples

2009-03-01T07:54:00.002-08:00

Caramel Apples - The Very Best
Large Recipe:
5 lbs. Peter's Bulk Caramel
1 lb. White Chocolate Coating
Small Recipe:
1-20 oz. block Peter's Caramel
4 oz. White Chocolate Coating
Heat Caramel to approx. 180F.
Add White Chocolate and stir gently until melted/blended.
Dip apples, be sure apples are washed, fully dried and free of any wax.

Caramel Apple Dip I
1 Cup Sugar
1 Cup packed Brown Sugar
1 Cup Half & Half or Evaporated Milk
½ Cup Margarine or Butter
1 tsp. Vanilla
14 oz. Caramel
Apples - Sliced to dip
Bring sugars, milk and butter to a boil.
Add vanilla and caramel.
Stir until caramel is melted.
Dip apple slices in warm mixture.

Caramel Apple Dip II
1 - 8 Oz. Pkg. Cream Cheese (room temperature)
½ Cup Brown Sugar
1 tsp. Vanilla
½ tsp. Caramel flavoring
1 Cup Chopped Salted Peanuts (optional)
Blend together the first 4 items until smooth.
Serve with sliced apples to dip or put sliced apples in dish, top with caramel topping and sprinkle with peanuts.

Caramel Apple Dip III
Peter's Caramel Apple Dip III/Caramel Fondue
1-can Sweetened condensed milk
1-4 oz stick of melted butter
1-lb Peter's Caramel
Melt together sweetened condensed milk, stick of butter and Peter's Caramel.
Warm until well mixed, and dip your favorite apples, or any other fruit or cake or nuts and enjoy.

Cinnamon Candy Apples
2 Cups Granulated Sugar
1 Cup Light Corn Syrup
½ Cup Water
6 drops Cinnamon Hard Candy Flavoring
15 drops Red Liquid Food Coloring
8 medium sized Red Apples
8 lollipop sticks 4" - 6" long
Wash and dry apples.
Remove stems and insert lollipop sticks.
Line a cookie sheet with foil and lightly butter the foil.
Combine sugar, corn syrup and water in a 2 quart heavy saucepan.
Put over high heat and stir constantly with a wooden spoon until all sugar crystals are dissolved.
Wash down sides of pan with pastry brush dipped in hot water.
Clip a thermometer on pan.
Cook without stirring to 285 degrees.
Remove from heat and quickly stir in flavoring and color.
Tilt pan and quickly dip apples.
When apple is covered, twirl to coat evenly.
Set on foil of prepared pan.
Serve apples within several hours or wrap very well in plastic wrap.
If not wrapped, the apples will become sticky from the moisture in the air.
Any left over syrup can be poured onto the buttered foil.
When hard, break into small pieces of candy.
-From: http://www.cookscakeandcandy.com/Recipes_Category.asp?ID=2

New Age Candy Apple

2009-03-01T07:54:00.001-08:00

New Age Candy Apple
Yield: Makes 1 serving

Ingredients:
1 medium Granny Smith apple, peeled
1/4 teaspoon sugar-free cherry-flavored gelatin
2 tablespoons diet cherry cola
2 tablespoons thawed frozen reduced-fat nondairy whipped topping

Preparation:
1. Slice apple crosswise into 1/4-inch-thick slices; remove seeds. Place stack of apple slices in small microwavable bowl; sprinkle with gelatin. Pour cola over slices.

2. Cover loosely with waxed paper. Microwave on HIGH 2 minutes or until liquid is boiling. Allow to stand, covered, 5 minutes. Arrange rings on dessert plate. Serve warm with whipped topping.

Note: This recipe can be doubled or tripled easily. To cook 2 apples at a time, increase cooking time to 3-1/2 minutes. To cook 3 apples at a time, increase cooking time to 5 minutes.Tip: This recipe works great with any crisp apple. A Jonathan apple will give a tart flavor, a Cortland apple will give a sweet-tart flavor and a Red Delicious apple will give a sweet flavor. Choose your favorite apple and enjoy!

Nutritional Information:
Serving Size: 1 New Age Candy Apple wih 2 tablespoons whipped topping
Fiber 4 g
Carbohydrate 23 g
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 17 %
Calories 102
Protein <1 href="http://recipes.howstuffworks.com/new-age-candy-apple-recipe.htm" target="_blank">http://recipes.howstuffworks.com/new-age-candy-apple-recipe.htm

Candy Apple Recipes

2009-03-01T07:47:00.001-08:00

Whether you call them taffy apples or toffee apples, or know them as caramel apples or just plain candy apples, there's no doubt that these tasty treats are a perennial fall favourite. Perfect to serve your guests on Halloween!

Old-Fashioned Red Candy Apples 8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples.
Remove any stems or leaves and insert a wooden stick into the end of each apple.
Set apples aside.
Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved.
Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.
Remove from heat and stir in cinnamon and food coloring, if using.
Dip one apple completely in the syrup and swirl it around a little with the stick to coat.
Hold the apple above the saucepan to drain off excess.
Place apple, with the stick facing up, on a well greased pan.
Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding.
Let cool completely before serving.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M's, chopped nuts, granola or colored sprinkles.

Caramel Apples

1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Wash and dry the apples, removing any stems.
Insert a wooden stick into the end of each apple.
Combine butter, brown sugar, corn syrup and milk in a heavy saucepan.
Bring to a boil over medium-high heat.
Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.
Remove from heat and stir in vanilla.
Dip each apple into the caramel mixture, swirling to coat.
Set apples on wax paper to cool completely before serving.

Quick Microwave Caramel Apples
6 apples
6 wooden sticks
1 (14 oz) package of wrapped caramels
2 tablespoons milk

Wash and dry apples and remove stems.
Insert a wooden stick into the end of each apple and set aside.
Place unwrapped caramels and milk in a microwave safe bowl.
Microwave on high for 2 minutes, stirring once.
Swirl each apple in caramel mixture, then place on a well greased cookie sheet to cool and set.
-From: http://www.allfreecrafts.com/halloween/candy-apples.shtml

Ginger Limeade

2009-03-01T07:35:00.001-08:00

Ginger Limeade Recipe

Limeade spiked with ginger juice invigorates the senses on a torrid summer day.
The most refreshing drink I have ever quaffed was freshly squeezed kaffir lime juice over ice. It was at the Singapore Polo Club and the day was so steamy and I was so miserably hot that I almost kissed the white-jacketed steward who came bearing a tray of frosty glasses.
The second most refreshing drink was sweet limeade spiked with peppery ginger juice. It was on a sweltering day in Washington D.C., where the summer miasma easily rivals Singapore’s round-the-clock heat and humidity. (Of course if you live in Singapore, on rainy days everyone wraps up in shawls and complains about the chill.) I staggered into a branch of Teaism, not far from the Mall, drained two glasses of this elixir and had started on my third before I regained my senses.
Ginger limeade is an invigorating summer drink, guaranteed to stir your senses from a heat-induced torpor. If you are making a lot of limeade, run a pound of fresh ginger through a vegetable juicer and within seconds you’ll have a cupful of pale yellow liquid. It will keep in the refrigerator for a day. But if you just want to make a glass or two, it’s simpler to grate some ginger, wrap it in a small square of cheesecloth, and squeeze the juice into a small dish.
I like to sweeten the limeade with thick sugar syrup. I use the recipe in The Joy of Cooking, which calls for two parts white sugar to one part water. This will keep indefinitely in the back of the refrigerator, so make enough to last for a few weeks.
Ginger-Spiked Limeade
To make one glass
Ingredients:
3 tablespoons freshly squeezed lime juice
2 to 3 tablespoons cold sugar syrup (see note)
2 teaspoons ginger juice (see note)
5 to six ounces of cold water
Ice
A sprig of mint for garnish
Other:
1 tall glass
Small square cheesecloth
Microplane grater
Method:
1. Chill a tall glass by rinsing it in water and putting it in the freezer for a few minutes.
2. When the glass is frosty, remove it and fill with ice. Add the lime juice, sugar syrup and ginger juice. Stir. Add cold water to taste. Then taste and adjust the flavors to your liking—you can always add more of any ingredient, or dilute the drink with more water.
3. Add the mint and serve at once.
Note: To make the sugar syrup, combine 1 cup water and 2 cups white granulated sugar in a small saucepan. Stir and boil for 5 minutes. Let cool before using.
To make ginger juice, grate 1 or 2 tablespoons of ginger using a microplane or other grater. Wrap the ginger in a small square of cheesecloth and squeeze the juice into a bowl. One tablespoon of grated ginger will yield 2 to 3 teaspoons of juice, depending on freshness.
Originally Posted by SpiceLines on June 1, 2007 6:39 PM
-from: http://www.spicelines.com/spices_ginger/

Helen Freytag’s Irresistable Gingersnaps

2009-03-01T07:32:00.000-08:00

Helen Freytag’s Gingersnaps
Recipe: On Christmas Eve, a Plate of Crisp Gingersnaps is Santa's Reward

After a long night delivering presents, treat Santa to a plate of freshly baked gingernaps. Made with grated gingerroot, these aromatic cookies are light,crisp and irresistible.

The very best recipes come from friends and relations. This one is no exception. Deborah, my New York sister-in-law and dessert-maker extraordinaire, sent me this irresistible gingersnap recipe a few years ago. She was given it by her friend, Helen Freytag, who once lived in Hong Kong, and she had received it from…well, who knows? A chain of deliciousness—as Nigella might say—stretching across the country and perhaps even the world.

Made with freshly grated gingerroot and sweetened with molasses, these aromatic cookies are fragile and crisp—so insubstantial that it’s easy to inhale half a dozen or so without even thinking about it. Perfect to leave by the fireside for Santa, perhaps with a glass of bubbly to tickle his nose. After all, isn’t that a ticket to Paris tucked in your stocking?

Merry Christmas to all—and to all, a spicy 2007.

Makes 9 to 10 dozen

Ingredients:
1-1/2 cups unsalted butter, softened
2 cups sugar
2 eggs
7 tablespoons molasses
3 tablespoons freshly grated gingerroot
4 cups flour
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 tablespoon baking soda
Extra sugar, as needed

Method:
1. Cream the butter and sugar together. Add the eggs, then the molasses and then the grated ginger, beating well after each addition.

2. Sift the dry ingredients together, with the exception of the extra sugar, and slowly add to the batter, mixing very well. Chill the dough in the refrigerator for at least two hours.

3. When you are ready to bake the cookies, form the dough into small balls, about 3/4-inch in diameter and roll in granulated sugar. Place the balls on a cookie sheet, leaving 2 to 3 inches between them. (If you don’t, the cookies will run together.) Flatten each ball with the bottom of a small glass dipped in sugar.

4. Bake at 350 degrees for 12 to 15 minutes, until the cookies are lightly browned. Remove and let cool slightly before lifting them from the baking sheet. Continue with the rest of the dough.

5. The gingersnaps will keep in a covered tin for about 10 days--as long as you hide the tin from midnight pantry prowlers.
-from: http://www.spicelines.com/spices_ginger/

More Cookie Recipes

2009-03-01T07:29:00.000-08:00

Banana Oatmeal Chocolate Cookies
3/4 c Margarine
1 Egg
1 c Bananas -- mashed
1 c White sugar
1 1/2 c Flour
1/2 ts Baking soda
1 ts Salt
1/4 ts Nutmeg
1 ts Cinnamon
1 3/4 c Quick oats
1 pk Chocolate chips
1/2 c Nuts

Mix all the ingredients together.
Drop by teaspoon on an ungreased cookie sheet.
Bake 10 to 15 minutes at 400 degrees.
-from: http://www.cookies-recipes.net/banana-oatmeal-chocolate-cookies-recipe.php

Butterscotch Chocolate Chunk Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
1 1/2 c Unbleached all purpose flour
2 c Semisweet chocolate cut into coarse chunks

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Cream the butter with both sugars until very well blended.
Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small (walnut sized) or large (golf ball sized) balls as desired.
Place on the baking sheets and press down slightly.
Bake until done about 10 to 12 minutes. Cool on racks.
Makes 2 dozen large cookies or 4 dozen small cookies.
-from: http://www.cookies-recipes.net/butterscotch-chocolate-chunk-cookies-recipe.php

Vanilla Chip Cookies
1/2 c Butter or margarine; softened
1/2 c Sugar
1/4 c Light brown sugar; packed
1 ts Vanilla
1 Egg
1 c Flour
1/4 ts Salt
1/2 ts Baking soda
1 c White chocolate chips
1/2 c Flaked coconut
1 c Macadamia nuts; chopped, lightly toasted

Preheat oven to 375 degrees F.
Cream butter until light.
Gradually add sugars, creaming well until blended.
Beat in vanilla and egg.
Stir together flour, salt and baking soda.
Add flour mix to creamed mix, blending well.
Stir in white chocolate, nuts and coconut.
Drop by level tablespoonfuls onto ungreased cookie sheets.
Bake for about 12 minutes or until golden.
Remove to wire racks to cool.

NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces.
-from: http://www.cookies-recipes.net/vanilla-chip-cookies-recipe.php

Chewy Oatmeal Cookies
3/4 c butter or shortening
1 1/4 c brown sugar -- firmly : packed
1 egg
1/3 c milk
1 1/2 ts vanilla
3 c oats, rolled (raw) -- quick/ : old fashioned
1 c flour -- all-purpose
1/2 ts baking soda
1/2 ts salt
1/4 ts cinnamon
1 c raisins
1 c walnuts -- chopped

Heat oven to 375 F.
Lightly grease cookie sheet with shortening.
Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.
Combine oats, flour, baking soda, salt and cinnamon; add to shorteing mixture and combine until just blended.
Stir in raisins and nuts.
Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.
Bake for 10-13 min., or until lightly browned. So Good!
-from: http://www.cookies-recipes.net/chewy-oatmeal-cookies-recipe.php

Delicious No Bake Cookies

2009-03-01T07:27:00.000-08:00

By mountaindew_sl

I really like to make " no bake " cookies in the summer when the heat is way to much to turn on the oven.

Makes 3 dozen

INGREDIENTS
* 2 cups white sugar
* 1/2 cup butter
* 1/2 cup milk
* 3 tablespoons cocoa powder
* 3 cups quick cooking oats
* 1 teaspoon vanilla extract

DIRECTIONS
1. Mix together sugar, butter or margarine, and milk in a saucepan.
Bring to a boil and boil for one minute, stirring constantly.

2. Remove from heat and mix in cocoa, quick oatmeal and vanilla.
Drop by spoonfuls on waxed paper.
-from: http://hubpages.com/hub/Delicious_no_bake_cookie_recipes

Homemade Oreos

2009-03-01T07:25:00.000-08:00

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.

2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

-from: http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/

More Awesome Cookie Recipes Here:
http://smittenkitchen.com/cookie-recipes/

Dipped Ginger Snap Recipe

2009-03-01T07:16:00.000-08:00

2 c. sugar
1 1/2 c. vegetable oil
2 eggs
1/2 c. molasses
4 c. flour
4 tsp. baking soda
1 Tbs. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
2 pkgs. vanilla chips (or choc. chips)
1/4 c. shortening
additional sugar for rolling

In a large bowl, combine sugar and oil, mix well. Add the eggs one at a time, beating well after each addition. Stir in the molasses. In another large bowl, combine the dry ingredients. Gradually add the dry ingredients to the creamed mixture and mix well. Shape dough into 1″ balls and roll in sugar. Place on an ungreased cookie sheet about 2″ apart. Bake at 350 degrees for 10-12 minutes. Remove to wire racks to cool.

In a saucepan, melt the vanilla chips with the shortening over low heat. Dip the cookies in about halfway and shake off any excess. Place on waxed paper-lined baking sheets to harden.
-from: http://cookwithme.today.com/2008/12/18/dipped-gingersnaps-recipe/

Mint Chocolate Nanaimo Bars

2009-03-01T07:09:00.000-08:00

Ingredients:

BASE
1 cup (250 mL) CHIPITS® Semi-Sweet Mint Chocolate Chips
1/2 cup (125 mL) butter
1 1/4 cups (300 mL) graham wafer crumbs
1 cup (250 mL) flaked coconut
1/2 cup (125 mL) finely chopped walnuts or pecans
FILLING
2 cups (500 mL) icing sugar
1/4 cup (50 mL) butter, softened
3 tablespoons (45 mL) milk
2 tablespoons (30 mL) custard powder
1 teaspoon (5 mL) mint extract
Green food colouring
MINT CHOCOLATE GLAZE
3/4 cup (175 mL) CHIPITS® Semi-Sweet Mint Chocolate Chips
2 teaspoons (10 mL) vegetable oil

Directions:
1. BASE: In medium saucepan over low heat (or in large bowl in microwave) melt mint chocolate chips and butter. Stir in graham wafer crumbs, coconut and nuts. Press evenly into 9-inch (23 cm) square pan. Chill in refrigerator about 30 minutes.

2. FILLING: In small bowl, blend icing sugar, butter, milk, custard powder, mint extract and several drops of food colouring. Spread evenly over chilled base.

3. GLAZE: Melt mint chocolate chips with vegetable oil over hot water (or in microwave). Spread evenly over filling. Chill. Cut into bars.

Makes about 20 bars.

MINT CHOCOLATE NANAIMO BARS
Ingredients:

* BASE
* 1 cup (250 mL) CHIPITS® Semi-Sweet Mint Chocolate Chips
* 1/2 cup (125 mL) butter
* 1 1/4 cups (300 mL) graham wafer crumbs
* 1 cup (250 mL) flaked coconut
* 1/2 cup (125 mL) finely chopped walnuts or pecans
* FILLING
* 2 cups (500 mL) icing sugar
* 1/4 cup (50 mL) butter, softened
* 3 tablespoons (45 mL) milk
* 2 tablespoons (30 mL) custard powder
* 1 teaspoon (5 mL) mint extract
* Green food colouring
* MINT CHOCOLATE GLAZE
* 3/4 cup (175 mL) CHIPITS® Semi-Sweet Mint Chocolate Chips
* 2 teaspoons (10 mL) vegetable oil

Directions:
1. BASE: In medium saucepan over low heat (or in large bowl in microwave) melt mint chocolate chips and butter. Stir in graham wafer crumbs, coconut and nuts. Press evenly into 9-inch (23 cm) square pan. Chill in refrigerator about 30 minutes.

2. FILLING: In small bowl, blend icing sugar, butter, milk, custard powder, mint extract and several drops of food colouring. Spread evenly over chilled base.

3. GLAZE: Melt mint chocolate chips with vegetable oil over hot water (or in microwave). Spread evenly over filling. Chill. Cut into bars.

Makes about 20 bars.

-from: http://www.hersheycanada.com/en/recipes/recipes/detail.asp?id=6407&page=1&per=1&keyword=nanaimo#

Peanut Butter Nanaimo Bar

2009-03-01T07:06:00.000-08:00

Ingredients
Cookie:

* 1/2 cup (1 stick) unsalted butter
* 1/4 cup sugar
* 1/3 cup cocoa
* 1 large egg, beaten
* 1 3/4 cups graham cracker crumbs
* 1 cup shredded sweetened coconut
* 1/2 cup finely chopped blanched almonds

Peanut Butter Filling:

* 1/3 cup unsalted butter, softened
* 1/3 cup peanut butter
* 1/2 cup confectioners' sugar

Chocolate Glaze:

* 4 ounces semi-sweet chocolate, chopped
* 2 tablespoons unsalted butter

Directions

Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.

For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
-from: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37295,00.html

Cappuccino Nanaimo Bars

2009-03-01T07:04:00.000-08:00

Yield: 16

Ingredients:

Base
* 1/2 cup unsalted butter
* 1/4 cup sugar
* 5 tbsp cocoa powder
* 1 egg
* 1 tsp vanilla extract
* 1 1/2 cups chocolate cookie crumbs
* 1 cup unsweetened grated coconut
* 1/2 cup walnuts, toasted and chopped

Filling
* 1/3 cup unsalted butter, room temperature
* 1 1/2 tbsp custard powder
* 1/4 cup milk
* 2 tsp instant coffee powder
* 2 tsp vanilla
* 3 cups icing sugar, sifted

Topping
* 8 oz semisweet chocolate, chopped
* 2 tbsp unsalted butter

To Assemble
1. Preheat oven to 350° F. Grease bottom and sides of 8-inch square pan with vegetable oil or spray. For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.

2. For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.

3. For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.

4. To serve, slice with a hot, dry knife into 1-inch squares.

5. Yield: 1 8-inch square pan.

-from: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3811

Peppermint Patties

2009-03-01T07:01:00.001-08:00

Weight Watchers Peppermint Patties
For Recipe: CLICK HERE!

)O(O)O(O)O(O)O(O)O(O)O(O(O)O(O)O(O)O(O)O(O)O(

Peppermint Patties
by the Editors of Publications International, Ltd.
For Recipe: CLICK HERE!

)O(O)O(O)O(O)O(O)O(O)O(O(O)O(O)O(O)O(O)O(O)O(

Heart-Shaped Peppermint Patties
For Recipe: CLICK HERE!

)O(O)O(O)O(O)O(O)O(O)O(O(O)O(O)O(O)O(O)O(O)O(

Suzanne's Peppermint Patties
For Recipe Click Here!

Watermelon Pig

2009-03-01T06:53:00.000-08:00

This is soooo cute I had to post it first....

Watermelon Pig

Materials:
1 Round seedless watermelon
1 Pipe cleaner
1 Piece of pink foam craft sheet
3 Buttons (one large pink and two blue or substitute blueberries)
Melon baller and a bowl
Toothpicks or straight pins

1. Wash the watermelon. Using the round seedless watermelon, cut a ¼ inch slice off the bottom to provide a stable base.

2. Cut the melon 2/3 from the bottom and about 4" away from the front, then slice down to detach top. See picture below for an easy reference. Place this leftover rind piece to the side for later.

3. Use a melon baller to cut out melon pieces from the inside of the main piece and place aside in a bowl. Gently scoop out remaining watermelon bits to create a clean "bowl" for serving the watermelon balls.

4. Coil the pipe cleaner to create the tail, and cut ears from the pink foam craft sheet. You can also use a small circle of the rind for the snout, and if you prefer, top with a large pink button. Cut a small circle to mount the snout on from the leftover rind piece. Attach the tail, eyes and snout with straight pins or toothpicks.

5. To make the pig hooves, cut four square shapes from the leftover rind piece. At the bottom of each square, make a triangle cut to define the hoof. Attach the hooves with toothpicks or pins.

6. Fill the bowl with the melon balls. Try adding other fruits or berries for more color and enjoy!

Please email: info@watermelon.org for a How-To Sequence Photo for this carving.

-found online, click link below:
http://www.watermelon.org/recipe_detail.asp?recipeDisp=214

_________________

Archangel's CookBook

4 Egg Nog Recipes

Cocktails & Cold Drinks

Easy Meatloaf Recipe

Top Notch Meatloaf Recipe

Hoosier Meatloaf (Recipe from Indiana)

Slavic Pierogi/Piroshky

Basic Perogies

PHILADELPHIA Mint OREO Cheesecake

Cream Cheese 'n Herb Cucumber Bites

Pesto Pita Appetizers

Sausage Mushroom Appetizers

Cheddar Cheese Puffs

Cherry Lollipops

Snowman Candy Apples...

Halloween Caramel Apples

Buttermilk Pancakes Recipe

Buttermilk Pancakes Recipe

Archangel's Tuna Salad

Peanut Brittle

Bee's Hive O'Drama: hmmm why did i send him to school again?

Sunflower Sandwich Snackers

chef-lifted from here:

Gourmet Mom on-the-Go by Mandy

You're not as cool as me until you've burned your supper TWICE....

Archangel's Toddler Meatloaf Cupcakes

Archangel's Toddler Meatloaf Cupcakes

Millions of Recipes with Programs and Bonus

Archangels Better Than Shake & Bake Recipe

Archangels Garlic & Onion Cheese Bread

Archangel's Portuguese Corn Bread

Archangel's Spicy Dinner Rolls

Archangel's Chocolate Strawberry Amaretto Love Bread

Archangel's Amaretto Fruit & Almond Bread

Archangel's Cranberry Pineapple Bread

Archangel's Sourdough French Bread

Archangel's Honey Raisin Oat Bread

Archangel's Banana Raisin Bread

AMBER ALERT HOAX

Witch Hats

Fae Cooking 1

Greek Potato Skins

Cream Cheese Appetizers

Archangels Cereal Bars

My Creamy Scalloped Potatoes

My Cabbage Roll Recipe

My Greek Salad Recipe:

Cream Of Curried Chicken, Mushroom & Leek Soup Recipe

My Marinades Dressings, Dips, Sauces & Other Seasonings

My Archangelled Eggs & Other Egg Recipes....

FREE Recipe Program Downloads

Free Recipe Downloads (Ebooks Pdf etc)

29 Free Recipes Canadian Beef

Buying and Cooking

More Free Recipe Downloads

Recipes Below Were Found Here:

Riverbend Inn Niagara Peach and Green Tomato Relish on Chipotle Cornbread Crostini

Barbecued Chicken over Peach Branches

Billy’s Buffalo Wings

Gaspacho

Kent Heritage Capon with Kurtz Orchards Peach Red Pepper Jelly

Lavender Cookies

Maple Glazed Chicken

Niagara Organic Salad

Spring Lamb Loin on Yukon Potato Cake Baco Noir Balsamic Reduction

Parmesan Mashed Potatoes

Tomatoes with Mozzarella and Roasted Garlic Vinaigrette

Free Recipe Links

Archangel's Apple Cinnamon Raisin Bread

Do-it-Yourself Fudge Pops!

Kieran’s Coffee Fudge Recipe

3 Ingredient Peanut Butter Fudge

Ginger And Cherry Fudge Recipe

Quick 5-Minute Fudge

Maple Nut Fudge

Traditional Butterscotch Fudge

LUNATIC FUDGE RECIPE

Chocolate Royal Apples

Quick Candy Apple Slices

CARAMELIZED APPLES in ICE CREAM

Tomatoes with Mozzarella and
Roasted Garlic Vinaigrette