Blend all ingredients except BacO's Refrigerate. Just before serving, stir in BacO's and, if desired, sprinkle with additional BacO's. 1 1/2 cups.
10 T. unsalted butter, cut in pieces
1 1/4 c. unbleached flour
2/3 c. light brown sugar, firmly packed
1/8 tsp. salt
1 c. hazelnuts, pecan or walnuts, coarsely chopped
1 c. dried cranberries, coarsely chopped
3 extra-lg. eggs
1 c. brown sugar
1 1/2 tsp. vanilla extract
1/4 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
3 T. fresh rosemary leaves, minced
Preheat oven to 375. Lightly butter a 9 x 13-inch pan. In a food processor or a bowl, combine butter, brown sugar, flour and 1/8 teaspoon salt. Mix until crumbly. Pat the curst into the prepared pan and bake for 12 to 14 minutes until just barely golden brown. Remove from oven and let cool a bit. Reduce the oven temperature to 350. In the food processor or bowl, beat the eggs with the remaining cup of brown sugar and blend well. Add the vanilla, orange zest, 1/4 cup of flour, 1/2 teaspoon salt and baking powder; blend well. Stir the rosemary into the batter. Evenly spread the nuts and cranberries over the curst. Pour the egg mixture over the nuts and cranberries. Bake for 22 to 25 minutes, or until the center is baked and the bars are a deep golden brown. Cool the pan on a baking rack and then cut into bars by dividing the pan into rows of 4 x 8-inch pieces. Store the bars in an airtight container. Makes 32 servings.
8 ounces cream cheese, softened
12 ounces Montrachet goat cheese (available at Sams in 16 oz)
2 sticks butter, softened
1 cup Basil Pesto
1 cup drain, minced Sun-Dried tomatoes
Place the cheeses and butter in a bowl and beat together until they are well blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth, leavnig enough extra to fold over the top. Layer one third of the cheese mixture in the bottom and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the minced tomatoes. Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator for at least an hour to firm up. When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Place onto a serving plate and remove the plastic wrap. Serve with assorted crackers. Serves 15-20. This attractive torte can also be frozen for impromptu entertaining.
Peanut Butter Cookies
2 Sprays cooking spray
1 Cup granulated sugar
1/4 cup unsalted butter, room temp.
1/2 cup chunky peanut butter
2 large eggs
1/2 tsp vanilla extract
1/2 tsp table salt
1/2 tsp baking soda
1 cup whole-grain wheat flour
40+ pieces semi-sweet chocolate chunks
Preheat oven to 375 degrees. Coat cookie sheets with cooking spray or cover with parchment paper
Place sugar, butter and peanut butter in a large bowl, beat with electirc mixer until light and fluffy. Add eggs and vanilla, blend well with mixer.
Add salt, baking soda and flour to sugar mixture, beat until completely blended.
Drop batter by teaspooons into prepared cookie sheets. Make sure to leave about 2" between each cookie. Place a chocolate chunk in center of each cookie.
Bakes cookies until edges brown, about 10 - 11 minutes. Remove from oven and let cool on cookie sheet 1-2 minutes. Remove cookies to a wire rack and cool completely.
This recipe makes 40+ cookies depending on the size of your dropped batter.
Sun-Dried Tomato Dip
Zesty, low-fat, low-calorie dip, perfect with crostini or crudites. Will keep in refrigerator up to a week.
3 Tablespoons drained oil-packed sun-dried tomatoes
2 Tablespoons low-fat buttermilk (1%) (or yogurt)
2 Teaspoons chopped fresh thyme
1 garlic clove, chopped
1 8-oz. tub light cream cheese
1 4-oz. package goat cheese (or use more cream cheese)
1 bag crostini
1. Combine tomatoes, buttermilk, thyme, garlic, and 1/2 of cream cheese in food processor; process until smooth.
2. Add remaining cream cheese and goat cheese; process until well-blended. Cover and chill until ready to serve. Serve with crostini or assortment of sliced vegetables (such as carrots, celery, zucchini, cucumber). Yield: 1 3/4 cups. Serving size: 2 teaspoons.
Calories: 24, Fat 2g.
Pumpkin Dip
1 - 8 ounce package softened cream cheese
1 cup powdered sugar
1 cup pumpkin puree
1 1/4 t. cinnamon
1/4 t. nutmeg
1/2 t. ginger
Mix together cream cheese and powdered sugar. Add pumpkin puree and the spices. Mix well. Put in bowl. Serve with fresh fruit or gingersnaps, etc.
Christmas Dip
Melt 1 lb. Velveeta cheese, then stir in:
8 ounce package cream cheese, room temperature
1/2 cup chopped green pepper
1/3 cup chopped onion
1 small jar pimentos, chopped
1 1/2 cup miracle whip dressing
Garlic salt to taste
Serve with raw vegetables or crackers, such as wheat thins.
Christmas Stollen
1 cup milk 1 cup melted butter or margarine
1/2 cup water 5 1/4 cups all-purpose flour
1/4 cup sugar 1 teaspon salt
2 packages active dry yeast 2 eggs, beaten
1/2 cup seedless grapes 1/2 teaspoon grated lemon rind
1/2 cup chopped candied fruit 1/2 teaspoon grated orange rind
1/2 cup chopped nuts 3 tablespoons butter or margarine, softened
1/2 cup sugar 1 tablespoon cinnamon
1 cup powdered sugar 2 to 3 tablespoons water or milk
1/4 teaspoon vanilla extract candied cherry halves (red or green)
Combine milk, 1 cup melted butter, and 1/2 cup water in a small saucepan; place over low heat just until lukewarm. Combine flour, 1/2 cup sugar, salt, and yeast in a large mixing bowl, stir in warm milk mixture and eggs, mixing well. Add lemon and orange rind, raisins, fruit, and nuts; mix well. Cover dough, and refrigerate overnight.
Place chilled dough on a floured surface; roll into an 18 x 12-inch rectangle; spread with 3 tablespoons soft butter. Combine 1/2 cup sugar and cinnamon; sprinkle over butter.
Beginning with long edge, roll up dough jellyroll fashion, pinching edges to seal; if ends are smaller than remainder of roll, trim off about 1 inch. Place roll on a large greased cookie sheet or pizza pan, and shape into a ring (it should resemble a large doughnut). Brush ends of roll with water, and pinch together to seal.
Using kitchen shears, make cuts in dough every inch around ring, cutting two-thirds of the way through roll at each cut. Gently turn each piece of dough on its side, slightly overlapping the previous piece.
Let rise in a warm place, uncovered, 1 hour. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
Combine powdered sugar, 2 tablespoons water, and vanilla; drizzle over hot ring. Decorate with candied cherry halves. Yeild: 12 to 16 servings.
Pumpkin Cake
1/2 cup oil 1 t. baking powder
1/2 cup applesauce 1 t. baking soda
3 eggs 1 t. nutmeg
1 (15 ounce) can pumpkin puree 1 t. cinnamon
1 t. vanilla 1 t. cloves
1 cup white sugar 1/2 t. salt
2/3 cup brown sugar 1/2 cup chopped walnuts
2 1/2 cup flour 1/2 cup raisins
1. Preheat oven to 350 degrees. Grease one 10 inch bundt or tube pan.
2. Cream oil, applesauce, eggs, pumpkin and vanilla together.
3. Blend flour, sugars, baking powder, baking soda, spices, salt together. Add the flour mixture to the pumpkin mixture until just combined. Stir in nuts and raisins. Pour batter into the prepared pan.
4. Bake at 350 degrees for 1 hour or until a tootopick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto plate.
Paula Deen's Krispy Kreme Bread Pudding
2 dozen Krispy Creme donuts
1 (14 ounce) can sweetened condensed milk (not evaporated)
2 (4.5 ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9 ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce
Preheat oven to 350 degrees f.
Cube donuts into a large bowl. Pout other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce: 1 stick butter, 1 pound box confectioners' sugar, Rum, to taste.
Melt butter and slowly stir in confectioners' sugar. Add Rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
White Chili
1-2 Lbs of canned chicken (I stew my own chicken and de-bone it and use the broth for sauteing the onions and broth for making it as soupy as I want instead of the canned.)
2 cans Great Northern Beans (16 oz)
minced garlic to taste
1 chopped yellow onion
1 can green chilies (4 oz)
1 can chicken broth (or broth from your stewed chicken)
1 can Rotel tomatoes (about 10 oz. can)
1/2 tsp. Worcestershire sauce
2 - 3 drops of Tabasco (to taste)
1 tsp. chili pepper (to taste)
Cayenne pepper, cumin, oregano, salt and pepper to taste.
Saute garlic and onion in several teaspoons of broth until clear. Add remaining ingredients and cook over medium heat, stirring often until mixture is hot and well blended. If you stew your chicken and opt out of the can of broth, put in 16 oz. of your broth, to taste. Cook approx. 45 minutes. Have also cooked this in crock pot on slow for longer periods of time.
Serve with tortilla chips, cheese, and/or sour cream. Could use crackers.