S: Food Made with Love by Joannah Shinault
FC: Food Made with Love
1: Creamy Dill Cucumber Toasties 1 (8 ounce) package cream cheese, softened 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup mayonnaise 1 French baguette, cut into 1/2 inch thick circles 1 cucumber, sliced 2 teaspoons dried dill weed 1. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. 2. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
2: Fruit Salad with Strawberry Poppy-Seed Dressing | Serve this w/strawberries, apples or pears | 1/3 cup mayonnaise 1/3 cup sour cream 1/4 cup DOMINO Strawberry Flavored Confectioners Sugar 1/2 tsp. ground ginger 1 Tbs. balsamic vinegar 1 tsp. poppy seeds 6 cups fresh fruit lettuce leaves | WHISK: First 3 ingredients in a bowl: stir in ginger, vinegar and poppy seeds. Cover and chill 1 hr. Pour over fruit, tossing to coat. Serve on lettuce leaves. Serves 4.
3: Broccoli and Apple Slaw 1/3 cup packed brown sugar 1/3 cup cider vinegar 1 1/2 tablespoon vegetable oil 1/4 teaspoon salt and pepper 2 1/2 cups chopped Pink Lady Apples 1 (12 ounce) package broccoli slaw 1 (3-ounce) package dried tart cherries 2 tablespoons sunflower seed kernels Mix top 4 ingredients for vinaigrette. Combine apples, broccoli, cherries for slaw. Drizzle with vinaigrette and mix well. Sprinkle with sunflower kernels. Chill for up to 3 hours.
4: Power Bars 1 cup quick-cooking rolled oats 1/2 cup whole wheat flour 1/2 cup wheat and barley nugget cereal (e.g. Grapenuts TM) 1/2 teaspoon ground cinnamon 1 beaten egg 1/4 cup applesauce 1/4 cup honey 1 teaspoon vanilla and almond extract 3 tablespoons brown sugar 2 tablespoons vegetable oil 1/4 cup sesame seeds 1/4 cup chopped walnuts 1 (7 ounce) bag chopped dried cranberries 1. Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray. 2. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan. 3. Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars. | Wild Rice Cranberry Salad 1 cup brown wild rice mix 2 1/3 cup water 1/2 tsp. butter 1/2 cup dried cranberries 1/2 cup chopped pecans toasted 1/4 cup sliced green onion 1 tbsp. lemon juice 2 tbsp. olive oil 1/2 tsp. sugar 1 tsp. grated orange peel salt & pepper 1. Use the amount of water for the rice according to directions on box. Bring to boil adding butter & salt. Reduce heat to low, cover & cook for 50 minutes. Do Not Stir, Do Not Uncover. Remove from stove and let sit covered for 10 minutes. Uncover, fluff with fork, and wait till cool. 2. In medium bowl, mix rice, cranberries, pecans & green onions together. 3. In separate jar, mix lemon juice, olive oil, orange peel, sugar, salt & pepper to taste. 4. Just before serving, mix dressing with rice mixture. Serve warm or chilled. Serves 4-6.
6: 1. Preheat the oven to 300 degrees. Combine crumbs and margarine: press firmly on bottom of 9 inch springform pan. 2. In large bowl, bat cheese until fluffy. Gradually beat in sweetened condense milk until smooth. Add eggs, cornstarch and almond extract: mix well. 3. Pour ito prepared pan. Bake 55min. or until center is set. 4. Cool and chill. 5. Top with cherry pie filling before serving. Refrigerate leftovers. | Frozen Pink Lemonade Pie | (Makes one 9-inch cheesecake) | 1 1/2 cups chocolate cookie crumbs 3 Tbs. margarine or butter, melted 2 (8 oz) packages cream cheese, softened 3 eggs 3 Tbs. cornstarch 1 tsp. almond extract 1 (21 oz.) can cherry pie filling, chilled 1 (14 oz) can Eagle Brand Creamy Choc- olate Sweetened Condensed Milk (NOT evaporated milk) | Black Forest Chocolate Cheesecake | 1 9 inch prepared pie crust 1 can pink lemonade (frozen) 1 gallon of vanilla ice cream 1. Poke holes w/fork in prepared pie crust and bake according to directions 2. Thaw can of pink lemonade. 3. Soften vanilla ice cream. 4. In large bowl combine softened ice cream and thawed pink lemonade: mix well. 5. Pour into prepared crust and freeze..
7: Gayle's-Chocolate Eclair Dessert | 2 small pkg. French Vanilla Instant Pudding & Pie mix. 3 cups milk 12 oz cool whip 1 pkg. graham crackers 1 can fudge chocolate frosting 1. Mix vanilla pudding & milk in bowl and whisk till thickened. Add cool whip, mix well. 2. Line bottom of 9x12 pan with enough graham crackers for 1 layer. 3. Spread some of the pudding mixture on top of graham crackers. 4. Add another layer of graham crackers, another layer of pudding mix and end with a layer of graham crackers. 5. Ice the top of graham crackers w/chocolate frosting. Use the whole can. 6. Cover & chill overnight. OMG!!!! Everyone will want the recipe--It's that GOOD!
8: Joanie's Peanut Butter Balls | 1 box 16 oz. confectioners sugar 1 jar 18 oz. peanut butter 1/2 cup margarine or butter (softened) 1 pkg. 12 oz. semi-sweet chocolate morsels 1 1-inch square parafin wax 1. In large bowl-combine peanut butter & margarine. Mix well w/electric mixer and roll into bite size balls. Insert toothpick. Place on baking sheet and freeze for 2 hrs. 2. Melt chocolate and wax over low heat in small pan. Dip balls into chocolate and place on waxed paper. remove toothpicks and refrigerate till hardened. They freeze well and are great to package pretty and give out at Christmas. | ( The Best)
9: Falafel and Cucumber Sauce 1 (15 ounce) can chickpeas, drained 1 onion, chopped 1/2 cup fresh parsley 2 cloves garlic, chopped 1 egg 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon ground corriander 1 dash pepper 1 pinch cayenne pepper 1 teaspoon lemon juice 1 teaspoon baking powder 1 tablespoon olive oil 1 cup dry bread crumbs oil for frying 1 (6 ounce) container plain yogurt 1/2 cucumber - peeled, seeded, chopped 1 teaspoon dried dill weed salt and pepper to taste 1 tablespoon mayonnaise 1. In a large bowl mash chickpeas until thick and pasty. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas. 2. Combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. 3. Heat 1 inch of oil in a large skillet over medium=high heat. Fry patties in hot oil until brown on both sides. 4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
11: Baked Club Sandwich Rounds 1-lb bacon 1(11 oz.) can pillsbury refrigerated crusty french loaf 1 cup shredded sharp cheddar cheese 2 oz. thinly sliced cooked deli turkey 2 oz. thinly sliced cooked deli ham Heat oven to 350 degrees. Spray cookie sheet with nonstick spray. Cook bacon till crisp, drain on paper towel & crumble. Unroll dough. Spread cheese evenly over top, add deli meat and bacon. Starting with long side, roll up dough: press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet. Bake for 23-28 minutes or until golden brown. Cool 5 minutes. Cut into 1 inch diagonal slices. | Buffalo Chicken w/Bacon & Cheese Sandwiches 6 slices bacon 1/2 cup mayo or cream cheese 2 tbsp. hot buffalo wing sauce 1 loaf italian bread, cut in half lengthwise 3 cups shredded meat from rotisserie chicken 8 slices pepper jack cheese 1/4 cup roasted red peppers, drained & sliced Preheat oven to 325 degrees. Cook bacon, drain on paper towel. Combine mayo or cream cheese & hot sauce in a small bowl. Spread both halves of the bread with mayo or cream cheese mixture. Place chicken on bottom half of bread: layer bacon & cheese on top of chicken. Fold the top of the bread over the bottom, wrap w/foil. Bake for 20-25 minutes. Add a layer of red pepper slices on top of bacon and cheese. Cut into slices and serve.
12: The Best Macaroni & Cheese | 8 TBL. (1 stick) butter, plus more for dish 6 slices of good white bread, crusts removed, torn or diced into 1/4-1/2 in. pieces. 5 1/2 cups milk 1/2 cup all purpose flour 2 tsp. salt 1/4 tsp. fresh grated nutmeg 1/4 tsp. black pepper 1/4 tsp. cayenne pepper or to taste 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces) 2 cups grated gruyere cheese (8 ounces) 1 pound elbow macaroni pasta
13: Buckeyes 2 cups peanut butter 1 cup butter, softened 1/2 teaspoon vanilla extract 4 cups confectioners' sugar 4 cups semisweet chocolate chips 1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. 2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. 3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. 4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
14: Easy Key Lime Pie 5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 1 (9 inch) prepared graham cracker crust 1. Preheat oven to 375 degrees F (190 degrees C). 2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. 3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
15: Sugar Cookies 1 1/2 cups confectioners' sugar 1 cup butter 1 egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1. Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. 2. Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours. 3. Preheat oven to 375 degrees F (190 degrees C). 4. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes. For icing: I mix powdered sugar, water, dash of vanilla and almond extract.
16: Chocolate Zucchini Cake 2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 1/2 cups vegetable oil 3 cups grated zucchini 3/4 cup chopped walnuts 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. 2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. 3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
17: Easy Decadent Truffles 1 (8 ounce) package cream cheese, softened 3 cups confectioners' sugar, sifted 3 cups semisweet chocolate chips, melted 1 1/2 teaspoons vanilla 1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls. I rolled them in powdered sugar, coffee, walnuts and coconut.
18: Apple Oatmeal Cookies 1/2 cup butter, softened 1/2 cup honey 1 egg 1 teaspoon vanilla extract 3/4 cup stone ground whole wheat flour 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1 1/2 cups quick-cooking oats 1 apple, cored and chopped 1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. 2. In a large bowl, cream together the margarine, honey, egg and vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
19: No-Bakes with Coconut 2 cups white sugar 3 tablespoons unsweetened cocoa powder 1/2 cup butter 1/2 cup milk 1 teaspoon cinnamon 1 pinch salt 3 cups quick cooking oats 1 cup coconut 1/2 cup peanut butter 1 teaspoon vanilla extract 1. In a saucepan bring sugar, cocoa, butter, and salt to a rapid boil for 1 minute. 2. Add quick cooking oats, peanut butter, and vanilla; mix well. 3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
20: Coconut ,Oatmeal, Cran, Whit Chocolate Cookies 1 1/4 cups butter, softened 3/4 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 2 1/2 cups rolled oats 3/4 cup flaked coconut 1 cup white chocolate chips and dried cranberries 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, cream together butter, brown sugar, and white sugar. Mix in the egg and vanilla. Combine flour and baking soda; blend into creamed mixture. Stir in the rolled oats, coconut, cranberries and white chocolate chips. Drop dough onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes in preheated oven, or until lightly browned. Cool on wire racks.
21: Snickerdoodles 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F (200 degrees C). 2. Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. 3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. 4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
22: Coconut Macaroons 2/3 cup all-purpose flour 5 1/2 cups flaked coconut 1/4 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. 2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. 3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. I dipped the bottom in melted dark chocolate..of course!.
23: Chocolate Crinkles 1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar 1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. 2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. 3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.