Friday, January 30, 2009

6 ounces frozen orange juice concentrate
2 cups milk
1/4 cup sugar
2 teaspoons vanilla
3/4 cups ice

Blend and serve.

Monday, January 26, 2009

Olive Garden's Zuppa Toscana

Recipe from Robbie's Recipes

1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
4 cups water
2, 14.5 ounce cans (about 3 2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste


1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In a skillet over medium-high heat, brown bacon; drain, set aside.
3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
4. Add sausage and bacon to pot; simmer for 10 minutes. (I may try adding the kale at this point next time that I make this so that it is a little softer.)
5. Add kale and cream to pot; season with salt and pepper; heat through.
I'm missing lots of pics and recipes!!! I promise I'll fill them out someday!


Recipe from Mrs. Edgar's Foods class at Minico High School

2 cups flour
1 Tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/4 cups milk
1/2 cup cooking oil
2 Tablespoon sugar

Egg whites in mixing bowl with wire whip. Take out. Put dry ingredients in mixer bowl. Add milk, egg yolks and oil. Mix until no lumps are left. Add egg whites and gently fold in. Cook in waffle maker.

Kneader's Raspberry Bread Pudding

Recipe from Heather Jensen

Cream Mix:
1 1/2 loaves aged, white bread
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla

Fruit Filling:
5 C. frozen raspberries
1 C. sugar
1/2 C. apple juice

Vanilla Sauce:
1 1/3 C. butter
5 Tbs. flour
3 C. heavy cream
2 tsp. vanilla
1/3 C. sugar

In a large bowl, combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil till mixture is thick. Remove from heat, adding vanilla. Serve this wonderful sauce cold.

Saturday, January 24, 2009

Peppermint Tart

Recipe from Cindy Gillette

1 package chocolate cream-filled Oreo cookies, crushed
1 cube butter, melted

Mix together. Spread into the bottom of springform pan and put in freezer.

2 containers peppermint ice cream
2 jars chocolate ice cream topping

Allow ice cream to soften, then spread 1 container of ice cream over crust. Spread 1 jar of chocolate topping over ice cream. Repeat. Freeze for several hours.

Pineapple Cheeseball

Recipe from Debbie Wood

2 8-ounce packages cream cheese
1 12-ounce can crushed pineapple
1 green pepper, diced
1 teaspoon seasoning salt
chopped walnuts or pecans

Drain pineapple well, the dryer the better. Mix softened cream cheese, green pepper, pineapple and seasoned salt together. Spread chopped nuts evenly on foil or wax paper. Place cream cheese mixture in the middle of the nuts and form into ball as you roll into nuts. Cover and refrigerate.

Elegent Mint Truffles

Recipe from Debbie Wood

1 1/2 lbs milk chocolate, melted
1 cup whipping cream
8 drops oil of peppermint

Line an 8 inch square pan with plastic wrap. Mix melted chocolate, cooled to touch, and cream with mixer. Add oil of peppermint. Mix and scrape sides of bowl 2-3 times. Takes no more than 1-2 minutes. Pour into prepared pan and refrigerate 6 hours. Cut into desired shapes and dip. The candy must be dipped while cold. Work with 1/4-1/3 of pan at a time and keep the rest in the refrigerator. Takes about 1-1 1/4 lbs of chocolate to dip this recipe.

Cold Winter Salad

Recipe from Cindy Gillette

1 head romaine lettuce
1 head red leaf lettuce
2 gala apples (peeled and chopped)
2 small cans mandarin oranges
1 cup sugar toasted pecans
1/2 cup craisins

3/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/3 cup apple cider vinegar
3/4 cup oil
1 Tablespoon poppy seeds
2 Tablespoons white onions

Sugared Pecans

1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 Tablespoons milk
1 teaspoon vanilla extract
3 cups pecans

In a 2 quart saucepan, combine sugar, salt, cinnamon and milk. Bring to a boil and cook to soft ball stage. Remove from heat and add vanilla extract. Add pecans. Stir until all pecans are coated and turn white and grainy. Spoon out onto wax papper. When cool, break up any clusters of pecans. Keep in a well-sealed container. Yields 3 cups.

Parmesean Chicken

Recipe from Body-for-Life Cookbook