[RecipesAndMore] Holiday Sugar-Free Cookies
Holiday Sugar-Free Cookies 1/2 cup stick butter 1 cup Equal Sugar Lite 1 med. egg 1 tsp. vanilla 1 1/3 cup all-purpose flour 3/4 tsp. baking powder 1/4 tsp. salt 1 pkg. Sugar Free Fruit Flavored Gelatin Beat butter and Equal in medium-sized bowl on medium speed of mixer until well combined. Mix in egg and vanilla until blended. Add combined flour, baking powder and salt. Mix until blended. Drop dough by rounded teaspoons onto cookie sheets sprayed with non- stick cooking spray. Flatten slightly using a spoon. Sprinkle with sugar-free fruit flavored gelatin. Bake in preheated 350 degrees F oven 10-12 minutes. Remove from cookie sheet and cool completely on wire rack. Store in tightly covered container at room temperature. For rolled sugar cookies: wrap dough in plastic wrap and refrigerate several hours or overnight. Work with half of the dough at a time, keep the remaining dough in the refrigerator. Roll on lightly floured surface to 1/4 inch thickness. Cut with desired cookie cutters. Sprinkle with sugar-free gelatin. Bake in preheated 350 F oven 8-10 minutes. Proceed as recipe directs. Nutrition information Per serving: Calories 87 Total fat 4 g Saturated fat 1 g Cholesterol 21 mg Sodium 50 mg Total carbohydrate 10 g Dietary fiber 0 g Sugars 2 g Protein 1 g Exchanges per serving: 1/2 Carbohydrate 1 Fat Number of servings: 21 Serving size: 2 cookies Delma --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] COCONUT RAISIN DREAM BARS
COCONUT RAISIN DREAM BARS Ingredients: 3/4 Cup butter 3/4 Cup sugar 1 1/4 Cups of all-purpose flour 3 Tablespoons heavy cream 1 1/2 Cups walnuts 1 Cup flaked coconut 1/2 Cup chocolate chips 1/2 Cup plump raisins br> Preparation: Preheat oven to 350 degrees. Beat 1/2 cup butter and 1/4 cup sugar in medium bowl until creamy. Add flour and blend. Press into bottom of 9x9x2 pan. Bake for 15 minutes or until edges turn golden. Heat 1/2 cup sugar, 1/4 cup butter and cream in saucepan, stirring until melted. Add nuts and set aside. Sprinkle chocolate chips, raisins and coconut on crust. Top with nut mixture. Bake 20 minutes or until golden-brown. Cool for at least 30 minutes. Cut into squares. 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] DAFFY-NITIONS:
DAFFY-NITIONS: ADULT: A person who has stopped growing at both ends and is now growing in the middle. BEAUTY PARLOR: A place where women curl up and dye. CHICKENS: The only animals you eat before they are born and after they are dead. COMMITTEE: A body that keeps minutes and wastes hours. DUST: Mud with the juice squeezed out. EGOTIST: Someone who is usually me-deep in conversation. GOSSIP: A person who will never tell a lie if the truth will do more damage. HANDKERCHIEF: Cold Storage. INFLATION: Cutting money in half without damaging the paper. MYTH: A female moth. MOSQUITO: An insect that makes you like flies better. RAISIN: Grape with a sunburn. SECRET: Something you tell to one person at a time. SKELETON: A bunch of bones with the person scraped off. TOOTHACHE: The pain that drives you to extraction. TOMORROW: One of the greatest labor saving devices of today. YAWN: An honest opinion openly expressed. WRINKLES: Something other people have. You have character lines. ARBITRATOR: A cook that leaves Arby's to work at McDonalds. AVOIDABLE: What a bullfighter tried to do. BERNADETTE: The act of torching a mortgage. BURGLARIZE: What a crook sees with CONTROL: A short, ugly inmate. COUNTERFEITERS: Workers who put together kitchen cabinets. ECLIPSE: What an English barber does for a living. EYEDROPPER: A clumsy ophthalmologist. HEROES: What a guy in a boat does. LEFT BANK: What the robber did when his bag was full of money. MISTY: How golfers create divots. PARADOX: Two physicians. PARASITES: What you see from the top of the Eiffel Tower . PHARMACIST: A helper on the farm. POLARIZE: What penguins see with. PRIMATE: Removing your spouse from in front of the TV. RELIEF: What trees do in the Spring . RUBBERNECK: What you do to relax your wife. SELFISH: What the owner of a seafood store does. SUDAFED: Brought litigation against a government official Delma --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crockpot Praline Yams.. slow cooker
Crockpot Praline Yams.. slow cooker 40 oz can cut yams 1/2 cup chopped pecans 1/2 cup coconut 1/2 cup firmly packed brown sugar 1/4 cup melted butter Place yams in bottom of your slow cooker, no need to drain. Combine remaining ingredients thoroughly. Sprinkle over yams. Cover and cook on low for 4 to 6 hours. Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hello
Thanks to all that wrote giving me Thanks everyone who wrote concerning Ivy and our bonding and training. Korima sounds like a great pup and I'm sure Ivy and her sister Stella would love playing with her. Ivy and Stella when working together also run a race to see who gets ahead. They are very competitive, but in a loving way. After all, they will bee two next month. Boy, do they have energy galor! They are doing really well. I am truly impressed with how well they are adapting to being home and to all that involves. + We have taken them out for meals and they are really well-mannered and stay under the table or chair. I will say that there have been times when they have been in test mode, but not for very long. I knoqw one thing and that this will certainly be a most interesting year for the two dogs, not to mention the two humans. Khamh, hope you are enjoying yourself here. I sure like the people here and have gotten lots of yummy recipes. Alberta and Miss Ivy --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] OLD FASHION RED COCONUT BALLS
OLD FASHION RED COCONUT BALLS 1-7oz. pkg. flaked coconut 2-3oz. pkg strawberry Jell-O 1 Can condensed milk 1 1/2 tsp sugar Mix all ingredients. Chill until firm enough to form a 1 inch ball. Chill until dry. P.S. Tastes just like the candy sold in the big glass jar at the country store! 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] STRAWBERRY AMBROSIA MUFFINS
STRAWBERRY AMBROSIA MUFFINS - 2 1/3 cups all purpose flour - 3/4 cup granulated sugar - 1/2 cup shredded sweetened coconut - 2 1/2 tsps baking powder - 1/4 tsp salt - 1 1/4 cups frozen unsweetened strawberries ( not thawed), coarsely chopped - 3/4 cup milk - 1/3 cup vegetable oil - 1 large egg - 1 tsp vanilla extract TOPPING: 1/2 cup firmly packed brown sugar 1/2 cup shredded sweetened coconut -2 tbs all-purpose flour 2 tbs chilled butter Preheat oven to 375F. Grease 12 standard size muffin pan cups or line with paper liners. Mix together flour, granulated sugar,coconut, baking powder,& salt. Stir in frozen strawberries. Mix together milk, oil, egg & vanilla. Make a well in the center of flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. ( Do not overmix.) Spoon in batter into prepared pan, filling three-quarters full. To prepare topping, in a medium bowl, mix together brown sugar, coconut, & flour. Using a pastry blender or two knives, cut butter into coconut mixture until coarse crumbs form.Sprinkle over muffins. Bake muffins until tops are firm & golden, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely. 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] MAWMAW'S FRIED PIES
MAWMAW'S FRIED PIES FILLING: 1-Lb dried peaches,apples or apricots, cut up 11/2- Cup water 1-tsp. cinnamon 1/2-tsp. cloves 1/2-tsp. allspice 1/2-Cup White sugar 1-Cup.Brown sugar Simmer slowly over low heat until fruit becomes plump. Check taste and add sugar or spices as needed to suit your taste. Keep cooking until mixture becomes thick like jam. Remove from heat and let cool , it's ok to place in refrigerator till cold. For the dough use yor favorite biscuit recipe and add 1/2 Cup sugar to it. Roll the dough 1/8 to1/4 inch thick. Cut dough into large circles using a coffee can or LARGE biscuit cutter. Add the filling to the round dough, moisten the edges with water, and fold dough in half, making a half moon shape. Crimp the edges with a fork sealing the fruit filling inside. Heat about 4 inches of oil in a heavy skillet or a dutch oven. Wait till the oil gets to 350 degrees. Place pies in small batches in the oil. Turn pies halfway through the cooking ( when they rise to the surface). Cook until golden brown. Drain them and sprinkle with sugar or make a glaze using powdered sugar and water, and brush on the cooled pies. Wait till pies have cooled a little before serving. ENJOY! 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] FIG BARS
FIG BARS Makes 48 1 1/2-inch bars 1 1/2 cups (3 sticks) unsalted butter, room temperature 1 1/2 cups plus 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 large egg, room temperature 1 large egg yolk, room temperature 2-1/2 cups all-purpose flour Rind of 1/2 lemon, cut into four 1-inch strips 1 cinnamon stick 24 ounces dried black mission figlets, stems trimmed 1/4 cup cognac 1 large egg, room temperature, lightly beaten, for sealing the dough 1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, 1/2 cup plus 2 tablespoons sugar, vanilla, and salt together until smooth. Add the egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add the flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours. 2. Combine the lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water in a shallow, medium saucepan over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the cooking liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool. 3. Place fig mixture in the bowl of a food processor fitted with the steel blade, and pulse until smooth, 20 to 30 seconds. 4. Remove the dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle into three strips, 3 by 12 inches. If the dough is becoming soft, it may be necessary to chill it again. 5. Transfer the fig mixture to a pastry bag fitted with a #8 or #808 plain tip. Pipe the fig mixture down the center of each strip. Brush egg along one of the 12 inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a non-stick baking sheet lined with a baking mat, seam-side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes. 6. Heat oven to 350 degrees. Bake until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1-1/2 inch cookies with a serrated knife. 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] RANGER COOKIES
RANGER COOKIES - 1 cup shortening - 1 cup sugar - 1 cup (Packed) brown sugar - 2 eggs - 3 cups crushed corn flakes - 1 cup oats - 1 1/4 tsp soda - 1 tsp baking powder - 1/2 tsp salt - 1 cup chopped pecans - 1 tsp vanilla Cream the shortening & sugars until smooth. Add the eggs, one at a time,beating well.Stir in the corn flakes & oats, sift the soda, baking powder & salt together & add small amount at a time to the creamed mixture. Stir in pecans and vanilla. Drop from a tsp onto a greased cookie sheet,Bake at 375 F for about 10 minutes or till brown. One cup of shredded coconut may be substituted for the pecans. 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] LEMON SPONGE
LEMON SPONGE 1 & 1/2 lemons, grated rind and juice 3 eggs separated 1 cup sugar 1 cup milk 2 Tbs self-rising flour Beat the sugar with the yolks until fluffy. Add the juice, rind, and flour. Mix well. Add the milk and stir well. Beat the whites of egg till stiff and fold into the mixture. Pour into a shallow ovenproof dish. Place in a bain marie and cook in a medium oven for 40 minutes or until the top is brown. Serve warm sprinkled with icing sugar, and cream on the side. 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BUTTERFLY CAKE
BUTTERFLY CAKE What you'll need: 1 16-ounce box pound cake mix 1 16-ounce container white frosting 2 bags M&M'S(R) Brand Chocolate Candies for Easter 4 pink STARBURST(R) FUN SIZE(R) Fruit Chews for Easter, unwrapped (optional) What to do: Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S(R) Brand Chocolate Candies for Easter, and then press them into the top of the cake. To make the butterfly's antennas, soften the STARBURST(R) FUN SIZE(R) Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly. Makes 1 butterfly that serves 10. 'Look up to God with gladness and smile. Your face will never blush with shame.' ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] God is like.
God is like. . BAYER ASPIRIN He works miracles. God is like... a FORD He's got a better idea. God is like... COKE He's the real thing. (This is great) God is like... HALLMARK CARDS He! cares enough to send His very best. God is like... TIDE He gets the stains out that others leave behind. God is like... GENERAL ELECTRIC He brings good things to life. God is like... SEARS He has everything. God is like... ALKA-SELTZER Try him, you'll like Him God is like... SCOTCH TAPE You can't see him, but you know He's there. God is like... DELTA He's ready when you are. God is like... ALLSTATE You're in good hands with Him. God is like... VO-5 Hair Spray He holds through all kinds of weather. God is like... DIAL SOAP Aren't you glad you have Him? Don't you wish everybody did? (that one is my favorite) God is like... the POST OFFICE Neither rain, nor snow, nor sleet nor ice will keep Him from His appointed destination. BLESSINGS FROM MY HOUSE TO YOUR HOUSE Block quote end Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Quick Cheeseburger Bake
Quick Cheeseburger Bake 1 lb. ground beef 3/4 c. chopped onion 1 10-3/4 oz. can condensed cheddar cheese soup 1 c. frozen mixed vegetables, if desired 1/4 c. milk 2 c. Bisquick baking mix 1/4 c. water 1 c. shredded Cheddar cheese Heat oven to dg400. Generously grease 13- by 9-inch baking dish. Cook beef and onion in 10-inch skillet until beef is brown. Drain. Stir in soup, vegetables and milk. Stir baking mix and water in baking dish until moistened. Spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8-10 servings. Happy cooking, eating and sharing recipes Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pizza Burger Loaf
Pizza Burger Loaf 1 lb. ground chuck 1 6-oz. can tomato paste 1 4-oz. can mushroom stems and pieces, drained 1/2 c. finely chopped onion 2 tbsp all-purpose flour 2 tsp salt 1 tsp paprika 3/4 tsp dried oregano leaves 1/2 tsp pepper 1 16-oz. pkg. hot roll mix 1 c. shredded cheddar cheese 1 egg, slightly beaten 1 tbsp sesame seeds Preheat oven to dg400. In 10-inch skillet combine first 9 ingredients. Cook over medium heat 15 minutes stirring often. Cool 10 minutes. Meanwhile prepare hot roll mix as label directs for pizza dough. On lightly floured surface using floured rolling pin roll dough into a 12-inch square. Place on a greased cookie sheet. Spoon meat mixture down center third of dough to within two inches of both ends. Shape meat into loaf. Sprinkle loaf with cheese. Cut six diagonal strips of dough, each two inches wide, on each side of meat. Fold dough ends over meat. Then criscross strips over top. Brush top of dough with beaten egg. Sprinkle with sesame seeds. Bake 30 minutes or until top is golden brown. To serve, cut into diagonal slices. Makes 6 servings--about 600 calories each. Happy eating Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Peppercash Casserole
Peppercash Casserole salad oil 1-1/2 lb. beef cubes, cut into 1-1/4-inch chunks 2 large onions 1 12-oz. pkg. mushrooms 2 tbsp paprika 1 tbsp all-purpose flour 1-1/4 tsp salt 1/2 c. reduced fat sour cream 1 c. brown rice 2 tbsp chopped parsley In 4-5 quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil cook beef cubes, half at a time, until meat is well browned. Remove them to bowl as they brown. Meanwhile, thinly slice onions. Cut each mushroom in half if large. In drippings remaining in Dutch oven and 1 tablespoon salad oil cook onions and mushrooms until lightly browned. Stir in paprika. Cook 1 minute. Mix flour and 1-1/2 cups water. Stir into onion mixture with salt. Return meat to Dutch oven. Over high heat, heat to boiling. Cover Dutch oven and bake in dg350 oven 1-1/4 hours or until meat is fork tender. Stir once, halfway through baking time. Or you can transfer to a 3-quart covered casserole to bake the peppercash. When meat is done, stir in sour cream. During last 40 minutes of baking pappercash, prepare brown rice as label directs. Toss rice with chopped parsley. Serve pappercash with rice. Makes 6 servings about 550 calories each. Happy cooking Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pasta Chili
Pasta Chili 1 tbsp salad oil 1 medium onion finely chopped 1 lb. ground beef 3 tbsp chili powder 1 28-oz. can Italian plumb tomatoes 1 4-oz. can chopped mild green chiles 1-1/2 tsp salt 1 tsp sugar 1 12-oz. pkg. wide egg noodles 2 15 to 19 ounce cans red kidney beans 2 tbsp chopped parsley 1 4-oz. pkg. shredded cheddar cheese About 1 hour before serving, in 12-inch skillet over medium heat in hot salad oil, cook onion until tender. Add ground beef and cook, stirring frequently, until all pan juices evaporate and beef is well browned. Stir in chili powder. Cook 1 minute. Stir in tomatoes with their liquid, green chiles with their liquid, salt and sugar. Over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to medium-low. Cover and simmer 30 minutes, stirring occasionally. Meanwhile, prepare noodles as label directs. Drain. Drain kidney beans. Stir kidney beans and noodles into sauce. Heat through. Sprinkle with chopped parsley. Serve with shredded cheddar cheese if desired. Enjoy Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mushrooms and Beef A La Romano
Mushrooms and Beef A La Romano 1 lb. pkg. fresh mushrooms 1/4 c. olive or salad oil 1 clove garlic, minced 3/4 c. minced onion 2 lb. lean ground beef 1 28-oz. can tomatoes, broken up 1/2 c. water 2-1/2 tsp salt 2 tsp Italian seasoning 1/4 tsp ground black pepper 1 16-oz. box fuccili or thin noodles 1 c. shredded mozzarella cheese 1/4 c. grated Parmesan cheese Rinse, pat dry and slice fresh mushrooms. Set aside. In large saucepan or Dutch oven heat oil. Add garlic and onion. Saute one minute, add beef and brown about three minutes. Add tomatoes, water, salt, Italian seasoning and black pepper. Bring to boiling point. Reduce heat and simmer uncovered ten minutes. Stir in reserved mushrooms. Simmer five minutes longer. Remove from heat and keep hot. Cook noodles as label directs. Drain. Arrange half of the noodles in a 3 to 3-1/2 quart casserole. Top with half of the hot beef mixture. Repeat layering. Combine mozzarella and Parmesan cheeses and sprinkle over casserole. Bake in preheated dg350 oven 10 minutes or until casserole is hot and cheese is melted. Makes 8 to 10 servings. Happy cooking and eating Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Meatloaf
Meatloaf In large bowl combine 2 pounds ground meat, 1 package Stovetop Stuffing Mix and seasonings and 1 cup beef broth. Form into a loaf and place in greased loaf pan. Cover with 1 can undiluted cream of mushroom soup. Bake at dg350 for 1 hour. Enjoy Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Cacciatore
Chicken Cacciatore Prep Time: 25 Minutes Servings: 6 Difficulty Level: 3 Ingredients: 1 cup sliced mushrooms 1 cup tomato sauce 1 16-ounce can whole plum tomatoes 1/2 cup white wine (or cooking wine) 1/4 tsp. basil 1/4 tsp. oregano 1 bay leaf 2 tsp. minced garlic 1 chopped onion 4 half chicken breasts, skinned, boned 2 Tbsp. fat-free chicken broth Directions: Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic. Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes. Add mushrooms, cook 10 minutes more. Remove chicken from pan, boil down sauce until slightly thickened. Serve over cooked rice. Calories: 217 Protein: 28 g Sodium: 382 mg Cholesterol: 73 mg Fat: 3.5 g Carbohydrates: 15 g Exchanges: 1 Starch; 4 Lean Meat Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] White and Dark Chocolate Apricots
White and Dark Chocolate Apricots Prep Time: 30 Minutes Servings: 24 candies Difficulty Level: 2 Ingredients: 12 hazelnuts 24 dried whole apricots 12 pistachio nuts, shelled 4 squares (1 ounce each) semisweet chocolate, chopped 4 squares (1 ounce each) white baking chocolate, chopped Directions: Heat oven to 350*F. Line a baking sheet with aluminum foil or waxed paper. Spread hazelnuts on a jelly-roll pan and toast in oven about 10 minutes or until lightly golden. When hazelnuts are cool enough to handle but still warm, rub lightly between paper toweling to remove skins; discard skins. Place apricots on prepared baking sheet. Gently loosen open edge; insert a hazelnut or pistachio in center of each apricot. Press edges together to seal. Keep hazelnut-and pistachio-stuffed apricots separate. Place 3 squares semisweet chocolate in a small microwave-safe bowl. Cover with plastic wrap. Microwave at 100% power 1 minute. Stir until smooth. Stir in remaining semisweet chocolate until well blended and smooth. Using a fork, spear a hazelnut-stuffed apricot; dip into melted semisweet chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to baking sheet. Repeat with remaining hazelnut-stuffed apricots. Set aside remaining semisweet chocolate. Repeat steps 4 and 5, substituting white chocolate and the pistachio-stuffed apricots. Refrigerate coated apricots 3 hours or until chocolate is firm. Microwave remaining semisweet chocolate at 50% power 30 seconds or until drizzling consistency. Drizzle over white-chocolate-coated apricots. Refrigerate on baking sheets to harden. Repeat with reserved white chocolate; drizzle over semisweet-coated apricots. Store in an airtight container in a cool, dry place up to 1 week. Calories: 68 Protein: 1 g Fat: 4 g Carbohydrates: 8 g Exchanges: 1/2 Starch/Bread, 1 Fat Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pake Pork Meatballs
Pake Pork Meatballs Ingredients: 1 pound ground pork 1/4 cup mushrooms, minced 5 ounce can water chestnuts, drained and minced 2 tablespoons soy sauce 1 tablespoon Sherry 1/2 teaspoon sea salt 1/2 teaspoon sugar 1/2 teaspoon MSG 1/4 teaspoon garlic powder 1 large egg, beaten 2 tablespoon cornstarch Oil for frying Instructions: Combine the pork, mushrooms and water chestnuts. Add the soy sauce, Sherry, sugar, MSG, garlic powder and then the beaten egg; mix thoroughly. Sprinkle the meat mixture with the cornstarch and roll into small meatballs about 1 inch in diameter. Fry in deep fat until golden brown and then drain. Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pinto Bean Casserole
Pinto Bean Casserole 1 lb. ground beef 1 1/2 cans of pinto beans 1 box of cornbread mix 2 tablespoons of ketchup 2 tablespoons of BBQ sauce 2 tablespoons of sugar 2 tablespoons of worchestershire sauce salt and pepper to taste Brown and drain off the excess grease from the ground beef. Place the meat back into the skillet and mix with the pinto beans, ketchup, BBQ sauce, sugar, worchestershire sauce, the salt and black pepper. Stir together until heated through. Place the mixture into a 9" x 12" casserole dish. Mix the cornbread in a separate bowl according to the package directions and pour the batter on top of the meat mixture. Bake according to the cornbread directions. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pineapple-Rum Frozen Dessert
Pineapple-Rum Frozen Dessert 8 ounces crushed pineapple, drained 3 tablespoons dark rum 1 tablespoon packed brown sugar 1 pint nonfat vanilla frozen soy ice cream softened 4 tablespoons sweetened flaked coconut, toasted In a small bowl, combine pineapple, rum and brown sugar. Let stand for 10 minutes. Place frozen yogurt in a mixing bowl. Use a potato masher to mix in pineapple-rum mixture. Cover and freeze for 15 minutes, or until ready to serve. Scoop frozen yogurt into 4 serving dishes and top with toasted coconut. Serve immediately. Enjoy Makes about 2 cups, for 4 servings. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] horroscopes for september 21
Horoscope for Friday, September 21, 2007 THE LAST WORD IN ASTROLOGY BY EUGENIA LAST CELEBRITIES BORN ON THIS DAY: Joseph Mazzello, 24; Liam Gallagher, 35; Ricki Lake, 39; Faith Hill, 40 Happy Birthday: You'll be tempted to take a ride on the wild side but this is not a year you will get away with things. Stick to what you know and keep things on the straight and narrow. If you are devoted and maintain your goals and budget, you will not be sorry and will make reasonable gains. Your numbers are 12, 18, 22, 30, 34, 41 ARIES (March 21-April 19): Close deals, go to interviews and get things finished so you can go into the weekend with a clear, stress-free attitude. Don't bother arguing a moot point with a partner. Focus on what you can do not on what is impossible. 2 stars TAURUS (April 20-May 20): You can get a lot accomplished if you refuse to let others sidetrack you. There is much that can be done to bring in extra cash or set you up for a better future. A love relationship may cost you: Avoid anyone who is overindulgent. 5 stars GEMINI (May 21-June 20): Make plans to travel or get out with friends or your lover. This is a great time to make a few personal changes or to rethink your future plans. Don't get angry with people who don't get what you are trying to do. 3 stars CANCER (June 21-July 22): You can make some favorable changes to your living quarters. Someone with experience will be able to help you out, especially if you are having trouble making up your mind. Forget about the people who have done you wrong in the past. 3 stars LEO (July 23-Aug. 22): You may just want to have fun but there are things that must be cleared up before you goof off. Take a serious look at your financial situation before you promise to donate or get involved in a costly event, trip or investment. 3 stars VIRGO (Aug. 23-Sept. 22): You should plan to do things with the younger or older members of your family or community. The payback will be rewarding. Don't let someone you are close to give you a hard time because he or she doesn't understand why you want to help others. 5 stars LIBRA (Sept. 23-Oct. 22): If you try to change your surroundings, you will face opposition. You are better off traveling or visiting friends. Avoid the wrath of someone who is dissatisfied with his or her life. 2 stars SCORPIO (Oct. 23-Nov. 21): Try something new. A short trip will bring you valuable ideas and connections. Don't be fooled by someone who is negative. He or she only wants to hold you back or tie you down. 4 stars SAGITTARIUS (Nov. 22-Dec. 21): Before you decide to take off for the weekend, make sure you have finished your work. Your love life is looking up but don't forget that any relationship, new or old, takes work. Bring on that Sagittarius charm. 3 stars CAPRICORN (Dec. 22-Jan. 19): Let your emotions lead the way. It's time you let others know how you feel and what your needs are. Money can be made if you invest in a product or service for your home. 3 stars AQUARIUS (Jan. 20-Feb. 18): Get in the game. If you don't play, you can't win. Love is in a high cycle and talking your way into a deal looks good. Money can be yours but you can't waste time today. 3 stars PISCES (Feb. 19-March 20): Get to the bottom of things. Ask questions and listen attentively. You must be realistic if you want to understand your options. There is something to gain but only if you are honest with yourself and others. 4 stars Birthday Baby: You are entertaining and realistic with a shrewd business sense and a good eye for what works. You are energetic, playful and very changeable. Kay __._,_.___ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pesto Cheesy Chicken Rolls
Pesto Cheesy Chicken Rolls Submitted By: Chompy This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe. small/10427 List of 4 items Prep Time: 15 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes Yields: 4 servings list end INGREDIENTS List of 3 items 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 1 cup prepared basil pesto 4 thick slices mozzarella cheese list end DIRECTIONS List of 3 items 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. 3. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Greek Gyro
Greek Gyro Categories: Sandwiches, Other meat Yield: 6 Servings 2 lb Lean, boneless lamb* -- cut in 1" cubes 1/3 c Olive oil 1/2 c Fresh lemon juice 2 Garlic cloves -- peeled, cut in quarters 1 ts Chopped fresh thyme 1 ts Chopped fresh oregano or 1 ts Chopped fresh marjoram Fresh ground pepper to taste 2 Spanish onions; cut in -thinly sliced rings 24 sm Romaine lettuce leaves -- washed and dried 6 lg Pita bread rounds 3 md Ripe tomatoes GARLIC YOGURT SAUCE 2 c Plain yogurt 1 Garlic clove -- peeled and minced 1 ts Chopped fresh oregano or 1 ts Chopped fresh marjoram 1 tb Fresh lemon juice 1 ts Olive oil Salt and pepper; to taste *Use meat cut from the leg or shoulder. The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl. Remove about 1/4 cup to mix with the onions. Place lamb cubes in bowl with remaining marinade; toss to coat well. Place onions in small bowl and toss with reserved marinade. Cover with plastic wrap and chill, up to several hours, turning several times. Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt. Tie up edges of cheesecloth with string to form a pouch. Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours. Moisture will drip from the yogurt, giving it a thicker consistency. Mix drained yogurt with minced garlic, chopped herbs, lemon juice, oil, salt and pepper. Cover and chill. Makes about 1 cup. Stack pita bread rounds into 2 piles and wrap each in foil, dull side out. To barbecue, heat coals or gas barbecue. Remove meat from marinade, reserving some marinade for basting. (Discard any large garlic pieces.) Thread lamb onto greased skewers and grill over greased grill about 4" from hot coals. Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside. Warm pita rounds over barbecue. Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl. Cut whole tomatoes into thin wedges and place on plate. Place lettuce leaves on plate. Set out yogurt sauce and lots of napkins to facilitate handling of gyros. To serve, cut each warmed pita bread in half and separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of sauce. Yield: 12 gyros, 2 per person. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Diabetic, GREEK TUNA SALAD PITA POCKET
Diabetic, GREEK TUNA SALAD PITA POCKET Yield: 2 servings Source: "Mix 'n Match Meals in Minutes For People with Diabetes" Info: http://diabeticgourmet.com/book_archive/details/13.shtml INGREDIENTS - 1 cup washed ready-to-eat Romaine lettuce - 1 cup cucumber pieces (1/2 inch) - 1/2 cup tomato pieces (1/2 inch) - 6 ounces canned white meat tuna packed in water, drained and flaked (scant 1 cup drained) - 8 pitted black olives, cut in half - 2 tablespoons "Paul Newman's Oil and Vinegar Salad Dressing" - 2 whole-wheat pita breads - 1 ounce crumbled feta cheese (2 tablespoons) DIRECTIONS Place lettuce, cucumber, tomato, tuna, and olives in bowl and toss with dressing. Cut pita bread in half and open pockets. Fill pockets with salad. Sprinkle feta cheese on top. Nutritional Information Per Serving (1/2 of recipe): Calories: 382, Fat: 15 g, Cholesterol: 34 mg, Sodium: 781 mg, Carbohydrate: 36 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 28 g Diabetic Exchanges: 2 Starch, 3 Lean Meat, 1 Vegetable, 1 Fat Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken and Potato Casserole
> Chicken and Potato Casserole > > Ingredients: > 2 lbs. chicken > 2 can cream of chicken soup > 1 1/2 cup chopped onions > 2 lb. bag of Tator Tots > > Preparation: > Press meat in a 9x13x2-inch baking dish. Top with onions and cream of > chicken soup. Top with Tater Tots. Bake in a 350 degree F oven for 1 > 1/2 hours. > > > > > > > Yahoo! Groups Links > > <*> To visit your group on the web, go to: >http://groups.yahoo.com/group/recipes-around-all-countries/ > > <*> Your email settings: >Individual Email | Traditional > > <*> To change settings online go to: >http://groups.yahoo.com/group/recipes-around-all-countries/join >(Yahoo! ID required) > > <*> To change settings via email: >mailto:[EMAIL PROTECTED] >mailto:[EMAIL PROTECTED] > > <*> To unsubscribe from this group, send an email to: >[EMAIL PROTECTED] > > <*> Your use of Yahoo! Groups is subject to: >http://docs.yahoo.com/info/terms/ > --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blue-Ribbon Chocolate Chip Cookies
Blue-Ribbon Chocolate Chip Cookies Yield: 24 servings 2 1/2 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Dark brown sugar; packed 1/2 c White sugar 1 c Salted butter; softened 2 lg Eggs 2 ts Pure vanilla extract 12 oz Semisweet chocolate chips 1 c Sweetened coconut flakes Double-rich chocolate -cookie: 1 1/4 c All-purpose flour 1/4 ts Baking soda 1/8 ts Salt 1/4 c Unsweetened cocoa powder 1/2 c Dark brown sugar; packed 1/4 c White sugar; + 2tsps 1/2 c Salted butter; softened 1 lg Egg 1 lg Egg yolk 1 ts Pure vanilla extract 6 oz Semisweet chocolate chips. Preheat oven to 300 degrees and grease a 9-by-13-inch glass dish. First, make the Blue-Ribbon Cookies: In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl blend sugars and butter with an electric mixer. Scrape sides of bowl, then add eggs and vanilla extract. Beat at medium speed until light and fluffy. Add flour mixture and chocolate chips, and mix just until combined. Press dough evenly into prepared pan and sprinkle with coconut. Set aside. Next, make the Double-Rich Cookies: In a medium bowl combine flour, soda, salt and cocoa powder with a wire whisk. In a large bowl, blend sugars and butter with mixer at medium speed. Scrape bowl, then add eggs an vanilla, and beat until well combined. Add the flour mixture and chocolate chips, and blend on low. Do not overmix. Drop the Double Rich dough by rounded teaspoonfuls onto the Blue-Ribbon dough. Evenly space the darker dough on top of the lighter dough to resemble bulls eyes. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool and cut. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] country music news september 20
NEWS IN BRIEF Dylan Joined by Costello and White in Nashville Thu. September 20.2007 6:22 PM EDT Elvis Costello and the White Stripes' Jack White made surprise appearances during Bob Dylan's Wednesday night (Sept. 19) concert at Nashville's Ryman Auditorium. Although he and Dylan are officially scheduled to begin a tour together on Saturday (Sept. 22) in Duluth, Ga., Costello told the crowd he asked to open the show after learning Dylan was playing at the Ryman. Opening with "(The Angels Wanna Wear My) Red Shoes," Costello walked onstage unannounced and performed a nine-song acoustic set that included "(What's So Funny 'Bout) Peace, Love and Understanding" and "Veronica." During Dylan's set, White showed up with an electric guitar and sang "Meet Me in the Morning," a song from Dylan's Blood on the Tracks album. After White provided the lead vocals for most of the song, Dylan joined him at the microphone for the final verse. The White Stripes last week canceled all of their tour dates through the end of the year after announcing that drummer Meg White is unable to travel because of acute anxiety. Jack White produced Loretta Lynn's critically-acclaimed album, Van Lear Rose, released in 2004. Dylan's two-night stand at the Ryman concludes Thursday (Sept. 20). Urban, Kidman Find New Nashville Home Thu. September 20.2007 6:22 PM EDT Keith Urban and Nicole Kidman have put their Nashville home on the market after finding land for a farm in the area, according to The Tennessean newspaper. The former home, which Urban bought for $1.7 million in 2005, is now listed at $2.45 million. Urban and Kidman married in 2006. Kidman has spent much of this year working on Australia, a film being directed by Baz Luhrmann in Australia. Urban is currently in the middle of a North American tour, with dates scheduled through early December. Universal Label Moving to Downtown Nashville Thu. September 20.2007 6:22 PM EDT The Universal Music Group Nashville will move to downtown Nashville early next year, leaving their two buildings of leased offices on Music Row. The company operates three record labels -- Mercury, MCA and Lost Highway. UMG Nashville will be located on the 11th floor of the new SunTrust building, which is currently in the final stages of construction and located next to the Ryman Auditorium. The departure will leave only two major labels still on Music Row -- Warner Bros. and Sony BMG Nashville. Kay --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] COUNTRY CRUST WHITE BREAD OR ROLLS
COUNTRY CRUST WHITE BREAD OR ROLLS 2 pkgs. Red Star instant blend dry yeast 2 c. warm water (105 to 115 degrees) 1/2 c. sugar 1 tbsp. salt 2 eggs 1/4 c. salad oil 6 to 6 1/2 c. Gold Metal flour Soft butter Dissolve yeast in warm water. Stir in sugar, eggs, oil, and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic. 8 to 10 minutes. Place in greased bowl; turn greased side up. (At this point dough can be refrigerated 3 or 4 days.) Cover; let rise in warm place until double in size, about 1 hour. Dough is ready if impression remains. Make into 2 dozen rolls and bake at 425 degrees for 10 to 15 minutes or until browned. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] WHITE ROLLS
WHITE ROLLS 5 1/2 to 6 1/2 c. flour 2 pkgs. Rapid rise yeast 2 tbsp. sugar 1 tbsp. salt 1/4 c. cooking oil 1 egg 2 1/4 c. very hot tap water In large mixer bowl, place 2 cups flour, yeast, sugar, salt, oil. Add water. Beat 1 minute. Add egg. Beat. Add 2 cups flour. Beat 2 to 3 minutes. Remove beaters. Add remaining flour, with wooden spoon. Knead until smooth. Cover on counter with Saran Wrap. Let rise approximately 1 hour. Make into rolls, place in oiled pan. Place in refrigerator cover with plastic wrap. Can be baked in two hours. Remove plastic wrap, let rise. Bake 400 degrees for 25 to 30 minutes. 24 rolls. Rolls will rise while in refrigerator. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BROWNIES TOPPED WITH COCONUT PECAN
BROWNIES TOPPED WITH COCONUT PECAN FROSTING BROWNIES: 1/3 c. butter 1/3 c. cocoa 2 eggs 1 c. sugar 1 tsp. vanilla 1/2 c. flour 1/2 tsp. baking powder 1/2 tsp. salt Melt butter and cocoa in small saucepan. Stir until smooth. Set aside. Beat eggs with sugar until very light. Add cocoa mixture and vanilla. Toss or sift flour with baking powder and salt. Stir into cocoa-sugar mixture. Pour into greased 8x8 inch pan. Bake 30-35 minutes. Cool. COCONUT-PECAN FROSTING: Combine 1/2 cup evaporated milk, 1/2 cup sugar, 1 large slightly beaten egg yolk, 1/4 cup butter, 1/2 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 3/4 cup coconut and 1/2 cup chopped nuts (pecans). Cool until thick enough to spread, beating occasionally. Spread on top of cooled brownies. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BROWNIE MIX COCONUT SURPRISE
BROWNIE MIX COCONUT SURPRISE 3/4 c. soft butter 1 1/2 c. flour 3 tbsp. confectioners' sugar 1 pkg. brownie mix 1 1/2 c. moist coconut 2 eggs 1/4 c. water Preheat oven to 350 degrees. Mix butter, flour, sugar and coconut until blended; spread in ungreased 13 x 9 x 2 inch pan. Bake 25 minutes, remove from oven, spread brownie batter (prepared as directions on box) over coconut crust. Bake 25 more minutes, cut when cool. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] DARK CHOCOLATE COCONUT BROWNIES
DARK CHOCOLATE COCONUT BROWNIES 1 package commercial dark chocolate brownie mix 2 cups shredded coconut 1 cups slivered almonds (optional) Prepare brownie mix according to package directions. Add in coconut and optional almonds. Husband and kids LOVE these (they call them Mounds Brownies.) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SLIME JELLO
SLIME JELLO Make lime Jello according to the package instructions. Make it in large glass baking dishes. When serving, don't cut it neatly. Slop it on each plate with a large serving spoon. And make a point of calling it "slime" when serving it to the children. They'll love it when you announce, "Anyone for more slime?" Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] HOMEMADE SLIME
HOMEMADE SLIME Start with a quantity of water and slowly add cornstarch, mixing with your hands. Add enough cornstarch so that the slime feels wet when you're pouring it but feels dry when touched. Color can be used but do it first by adding powdered tempera to cornstarch before mixing or add food coloring to water before mixing. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] GREEN SLIME
GREEN SLIME 40 soda crackers 1/2 c. sugar 1/2 c. butter 2 sm. pkg. regular lemon pudding 2 sm. pkg. lime Jello 1 c. evaporated milk 2 c. cold water Melt and mix together first 3 ingredients. Pat in 9x13x2 inch pan. Bake until browned at 325 degrees. Mix pudding according to directions on package. Sprinkle Jello into hot pudding and stir until dissolved. Add milk and water and stir. Pour "slime" over baked crust and refrigerate until set. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] PECAN TARTS
PECAN TARTS TARTS: 2 sticks butter softened to room temperature 6 oz. cream cheese, softened 2 c. plain flour Mix thoroughly; put in refrigerator to cool. Once cooled, shape into balls about 1 inch diameter. FILLING: 2 eggs 1 1/2 c. brown sugar Dash salt 2 tbsp. softened butter 1 1/2 - 2 tsp. vanilla 1 c. chopped pecans Combine all ingredients, except pecans. Beat until smooth. Spread crust balls into tart muffin tins. Drop half the pecans into tins. Add filling, almost to top. Drop remaining pecans on top. Bake 25 minutes (325 degrees). Makes 36 tarts. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHOCOLATE CHIP CHEESECAKE BROWNIES
CHOCOLATE CHIP CHEESECAKE BROWNIES 1 lg. roll Pillsbury premixed chocolate chip cookie mix (refrigerator section) 2 (8 oz.) pkgs. Philadelphia cream cheese 1/2 c. sugar 2 eggs 2 tsp. vanilla Preheat oven to 350 degrees. Mix cream cheese, sugar, eggs, and vanilla with mixer until softened. Cut cookie mix in half and put 1/2 back in freezer. Slice dough in 1/4 inch slices and place on bottom of a 9 x 11 inch baking dish. Blend to cover bottom. Place cream cheese mix on top of cookie mix. Take remaining dough and slice in 1/4 inch slices. Place on top of cream cheese mix, leaving spaces between the dough. Bake 40 minutes. Cut into 48 brownies when completely cooled. Refrigerate. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] EASY MINT BROWNIES
EASY MINT BROWNIES 2 boxes of any kind of chocolate chunk brownie mix 1 column of chocolate covered mint cookies (If there are 2 in a box) water, oil, and eggs (as directed on the packages) 1 cup of chopped nuts (optional) 1. Crush mint cookies. 2. Follow directions on the brownie packages. 3. Add crushed cookies and nuts. 4. Bake as directed on the packages. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHOCOLATE BROWNIE MIX COOKIES
CHOCOLATE BROWNIE MIX COOKIES 1 pkg. (21.5 oz.) Betty Crocker fudge brownie mix 1/4 c. flour 1/4 c. vegetable oil 3 tbsp. water 2 eggs 1/2 c. chopped nuts 1 c. chocolate chips, peanut butter chips, butterscotch chips or M&M'S(R) Combine all ingredients, mixing by hand. Bake until just set at 350 degrees about 9-10 minutes. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
