Sunday, November 30, 2008
-1 package refrigerated four
cheese ravioli, prepared according
to package directions
-1 (15 ounce) container ricotta cheese
-1 (10 ounce) package frozen chopped
spinach, prepared according to package
-2 eggs, lightly beaten
-1/3 cup milk
-2(15 ounce) marinara Sauce
Preheat oven to 350 degrees. Combine ricotta cheese, spinach,
eggs and milk in a bowl. In a 9x13 inch pan layer ravioli on
bottom of pan, top with marinara sauce, followed with ricotta
mixture. Repeat. Sprinkle with Parmesan cheese. Cover with
foil. Bake for 40 to 45 minutes or until heated thoroughly. Let
stand for 10 minutes before serving.
Monday, November 24, 2008
- 5 pound(s) sweet potatoes of equal size
- Olive oil
- 1/3 cup(s) cane syrup
- 1/4 cup(s) unsalted butter
- 1/2 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1/2 cup(s) chopped nuts (walnuts, pecans, or almonds)
- 1/3 cup(s) all-purpose flour
- 1/3 cup(s) (packed) light brown sugar
- 1/2 teaspoon(s) ground cinnamon
- 3 tablespoon(s) cold unsalted butter, cut into pieces
- 1. Heat oven to 350 degrees F. Rub sweet potatoes lightly with oil; place on a baking sheet and roast 1 hour, or until very tender. Let stand until cool enough to handle. Raise oven temperature to 375 degrees F.
- 2. Meanwhile, heat syrup, butter, salt, and pepper in a small saucepan over medium heat until butter melts; whisk to combine.
- 3. Split open potatoes and scoop out soft flesh into a large bowl; drizzle syrup mixture over potatoes and stir with a wooden spoon until incorporated. Transfer mixture to a 1 1/2-quart ovenproof serving dish.
- 4. In a small bowl, combine nuts, flour, sugar, cinnamon, and a pinch of salt. Add butter and rub in with fingers until streusel is evenly moistened and forms clumps; sprinkle over sweet potato mixture. Bake 35 minutes, or until streusel is browned.
Saturday, November 22, 2008
3 tablespoons butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3/4 teaspoon vanilla
1 1⁄3 cups plus 2 tablespoons pumpkin
3/4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 pint sour cream
3 tablespoons sugar
1⁄2 teaspoon vanilla
Mix graham cracker crumbs and butter or margarine.
Press firmly onto bottom and sides of 9- or 10-inch
springform pan. Whip cream cheese in mixer bowl;
gradually add sugar, then eggs one at a time. Stir in
vanilla. In separate bowl, combine pumpkin, cinnamon,
nutmeg, ginger, cloves, and salt. Mix well; add to
cream cheese mixture. Pour filling into crust. Bake at
300 degrees for 55 minutes. Whip sour cream; add
sugar and vanilla. Spread on top of cheesecake and return
to oven. Bake 10 more minutes. Cool before
removing sides from springform pan.
Friday, November 21, 2008
2 cups small pretzels
1 cup candy corn
1 cup dried fruit or raisins
1 cup peanuts
1 cup M&Ms plain chocolate candy
Hershey milk chocolate candy kisses
In a large bowl mix everything together.
BUGLES: Each is shaped as a Cornucopia or Horn of
Plenty to remind us of our ancestors and our heritage
and that our lives are filled with blessings.
PRETZELS: They represent our arms folded in prayer
to give thanks.
CANDY CORN: Sacrifices of the Pilgrims' first winter. Food
was so scarce that settlers survived on just a few kernels
of corn a day.
RAISINS: Thanksgiving in the celebration of the
harvest from the field and trees. Preserve harvest
for times of need and share.
PEANUTS: Seeds represent future hope and promise,
the potential of a bounteous harvest for the next season
if they are planted and well tended.
M&Ms: Memories of those who came before us to guide
us to a blessed future
HERSHEY KISSES: The love of family and friends that
sweetens our lives.
Tuesday, November 18, 2008
6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes chicken bouillon
1/2 teaspoon ground black pepper
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Saturday, November 15, 2008
2 cups graham cracker crumbs
3/4 cup butter or margarine, melted
1/2 cup finely chopped pecans
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAN Sweetened Condensed Milk
1 (21-ounce) can apple pie filling
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 cup cold butter or margarine
1/2 cup dried cranberries
1/3 cup chopped pecans
Tuesday, November 11, 2008
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Monday, November 10, 2008
1 c. chopped celery
1/4 c. chopped onion
3 cups cooked rice
3 cups diced cooked turkey or chicken
1 can cream of Mushroom soup
1 can cream of Chicken soup
1/2 c. milk
buttered breadcrumbs or Chinese noodles
Saute butter, celery and onions together. Add rest of
ingredients and mix together. Place in a casserole dish.
Top with noodles or crumbs. Bake at 350 for 20-25 minutes.
Saturday, November 8, 2008
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
Directions: In a small shallow bowl, combine frosting
and food coloring. Remove paper liners from peanut
butter cups. Holding the bottom of a peanut butter
cup, dip top of cup in yellow frosting. Position over
center hole of a cookie, forming the hatband and crown.
Add a buckle of Chiclets gum. Repeat with remaining
cups and cookies. Yield: 32 cookies.
Friday, November 7, 2008
Wednesday, November 5, 2008
1 cup white flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
2 eggs, beaten
1 cup applesauce
1 cup chopped nuts (optional)
1/4 cup chopped pecans or walnuts
1/2 cup brown sugar
Sift flours, baking powder, and salt into a larger bowl.
Set aside. Cream sugar and shortening. Stir beaten
eggs and applesauce. Blend in sifted ingredients. Fold
in chopped nuts if desired. Spoon into greased muffin tins.
Mix pecans and brown sugar together and sprinkle over batter.
Bake at 375 for 20 minutes.
Sunday, November 2, 2008
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker® Rich & Creamy
1tube (4.25 oz) Betty Crocker white decorating icing
1tube (0.68 oz) Betty Crocker brown decorating gel
Chocolate candy sprinkles
1.Heat oven to 350°. Make and cool cake as directed on box
Frost cupcakes with frosting. Place remaining frosting in corner
To decorate each cupcake, pipe 1-inch mound of frosting on