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Monday, December 31, 2012

♥ Strawberry Pretzel Jello Salad ♥

I love this recipe and stumbled across it on Pinterest. I just had to share it here! It sounds strange if you've never eaten it, but it really is good! :)

Ingredients:
  • 2 cups crushed pretzels 
  • 3/4 cup butter melted
  • 3 Tbsp. sugar
  • 16 oz. cream cheese softened
  • 1 1/2 cups sugar
  • 16 oz. cool whip thawed to room temperature
  • 1 (6 oz) box Strawberry Jello
  • 2 cups boiling water
  • 3 cups strawberries sliced
Instructions:
  1. Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
  2. In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
  3. Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.
~~from the website chef-in-training.com~~

Saturday, December 29, 2012

♥ Skinny Double Chocolate 'Brownies' ♥

Recipe Note: If you choose to not use truvia, just double the sugar to 1 full cup sugar.
 

Ingredients:

1/2 (4 oz) cup natural applesauce
1 teaspoon vanilla extract
4 egg whites
1/2 cup sugar
4 packets truvia
1/4 cup whole wheat flour
1/4 cup wheat germ
1/2 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup semi-sweet mini chocolate chips
Bakers Joy
 

Directions:


Preheat oven to 350 degrees. Spray an 8x8 inch cake pan with Baker's Joy.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites, sugar, and truvia together.

Add the flour, wheat germ, cocoa powder, espresso powder, cinnamon, salt, and baking powder. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan.

Bake for 12 minutes at 350 degrees. Quickly remove from oven and sprinkle with the mini chocolate chips and then return to oven and cook for 8 to 10 minutes more, or until a toothpick inserted in the center comes out dry, a few crumbs are ok.

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 9 equal brownies.

1 brownie has Cal: 102, Fat: 2.4, Carb: 19, Fiber: 3.3, Protein: 4.7

~~from The Novice Chef.com~~

Thursday, December 27, 2012

♥ Italian Horn Cookies ♥


Ingredients

  • 1 cup cold butter, cubed
  • 4 cups all-purpose flour
  • 2 cups vanilla ice cream, softened
  • 1 can (12 ounces) cherry cake and pastry filling
  • sugar

Directions

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into four portions. Cover and refrigerate for 2 hours.
  • On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutting, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each squares. Overlap two opposite corners of dough over the filling and seal. Sprinkle lightly with sugar.
  • Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. Yield: about 5 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

~~Country Woman Christmas, Annual 1998~~

Tuesday, December 25, 2012

Monday, December 24, 2012

♥ So Easy Chocolate-Coated Pretzels ♥


Ingredients

  • 1 to 1-1/4 pounds white and/or milk chocolate candy coating, coarsely chopped
  • 1 package (8 ounces) miniature pretzels
  • Nonpariels, colored jimmies and colored sugar, optional

Directions

  • In a microwave, melt half of candy coating at a time; stir until smooth. Dip pretzels in candy coating; allow excess to drip off. Place on waxed paper; let stand until almost set. Garnish as desired; let stand until set. Yield: 5-6 dozen.

~~Sweet and Scrumptious Chocolate cookbook~~

Sunday, December 23, 2012

♥ Italian Christmas Cookies ♥


Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 carton (15 ounces) ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/4 cup butter, softened
  • 3 to 4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons milk
  • Colored sprinkles

Directions

  • In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
  • In a bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.


~~Country Woman, November/December 1999~~

Saturday, December 22, 2012

♥ Finnish Christmas Cookies ♥


Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 4 cups all-purpose flour
  • 1 egg, lightly beaten
  • 2/3 cup finely chopped almonds
  • Colored sugar, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
  • Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.

 ~~Taste of home, December/January 1998~~

Friday, December 21, 2012

♥ Cuccidati ♥


Ingredients

  • 2 cups raisins
  • 3/4 pound pitted dates
  • 3/4 cup sugar
  • 2 small navel oranges, peeled and quartered
  • 1/3 pound dried figs
  • 1/3 cup chopped walnuts
  • 1/4 cup water
  • DOUGH:
  • 1 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup 2% milk
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk

Directions

  • Place the first seven ingredients in a food processor; cover and process until finely chopped. Set aside.
  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into four portions; cover and refrigerate for 1 hour.
  • Roll out each portion between two sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in strips. Place seam side down on parchment paper-lined baking sheets.
  • Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container. Yield: about 5 dozen.

Nutritional Facts 1 cookie equals 132 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat
.
~~Taste of Home, October/November 2010~~

Thursday, December 20, 2012

♥ Christmas Brittle ♥


Ingredients

  • 3 cups sugar
  • 1/2 cup light corn syrup
  • 1 cup water
  • 1/4 cup butter, cubed
  • 1 teaspoon salt
  • 1 jar (16 ounces) unsalted dry roasted peanuts
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon water
  • 1 teaspoon vanilla extract

Directions

  • Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°.
  • Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container. Yield: about 2-1/2 pounds.

 .
~~Country Woman, November/December 1992~~

Wednesday, December 19, 2012

♥ Glazed Pfeffernuesse ♥


Ingredients

  • 1-1/4 cups butter, softened
  • 1-1/4 cups packed brown sugar
  • 3/4 cup molasses
  • 1/2 cup water
  • 1 teaspoon anise extract
  • 6 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground cardamom
  • 2 cups finely chopped nuts
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons 2% milk
  • 1/4 teaspoon vanilla extract
  • Additional confectioners' sugar

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour.
  • Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown.
  • Meanwhile, in a shallow bowl, combine the confectioners' sugar, milk and vanilla. Place additional confectioners' sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze, allow excess to drip off; dip in confectioners' sugar. Cool completely on wire racks. Store in an airtight container. Yield: about 10 dozen.

Editor's Note: This recipe does not use eggs.
Nutritional Facts 1 serving (2 each) equals 146 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 73 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein. 

~~Taste of Home's Holiday & Celebrations Cookbook, Annual 2007~~

Tuesday, December 18, 2012

♥ Christmas Cheese Ball ♥


Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 green onions, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons butter, melted
  • 2 teaspoons Worcestershire sauce
  • Assorted crackers

Directions

  • In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. The longer this sits, the more flavorful it becomes, so if you can leave it for a day, perfect! Remove from the refrigerator 15 minutes before unmolding. Serve with crackers. Yield: 1 cheese ball (1-1/2 cups).


~~Taste of Home, December/January 2002~~

Monday, December 17, 2012

♥ Chocolate Meringue Stars ♥


Ingredients

  • 3 egg whites
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa.
  • Insert a #8b large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment paper-lined baking sheets.
  • Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks.
  • In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 40 calories, 1 g fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. 

~~Taste of Home, December/January 1998~~

Sunday, December 16, 2012

♥ Austrian Nut Cookies ♥


Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup finely chopped almonds
  • 1/3 cup sugar
  • 1/2 cup cold butter
  • 1/2 cup raspberry jam
  • FROSTING:
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/3 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • Slivered almonds

Directions

  • In a bowl, combine flour, chopped almonds and sugar. Cut in butter until mixture resembles coarse crumbs. Form into a ball; cover and refrigerate for 1 hour.
  • On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread 1/2 teaspoon jam on half of the cookies; top with another cookie.
  • For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds. Yield: 20 sandwich cookies.

~~Country Extra, November 1997~~

Saturday, December 15, 2012

♥ Cranberry Orange Truffles ♥


Ingredients

  • 12 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 4 egg yolks, beaten
  • 1 cup dried cranberries, chopped
  • 3 tablespoons thawed orange juice concentrate
  • 1 teaspoon almond extract
  • COATING:
  • 12 ounces white candy coating, chopped
  • 1/3 cup finely chopped almonds
  • 1 ounce bittersweet chocolate, melted
  • 1/4 cup dried cranberries

Directions

  • In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon.
  • Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
  • In a microwave, melt candy coating. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets; immediately sprinkle with almonds. Drizzle with bittersweet chocolate and garnish with dried cranberries. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.


~~Country Woman, December/January 2010~~

Friday, December 14, 2012

♥ Scandinavian Almond Bars ♥


Ingredients

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon 2% milk
  • 1/2 cup sliced almonds, chopped
  • ICING:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, cream sugar and butter until light and fluffy.
  • Beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well.
  • Divide dough into fourths; form into 12-in. x 3-in. rectangles. Place 5 in. apart on greased baking sheets. Brush with milk; sprinkle with almonds.
  • Bake at 325° for 18-20 minutes or until firm to the touch and edges are lightly browned. Cool on pans for 5 minutes, then cut diagonally into 1-in. slices. Remove to wire racks to cool completely.
  • In a small bowl, combine the confectioner's sugar, extract and enough milk to achieve desired consistency; drizzle over bars. Yield: about 4 dozen.

Nutritional Facts 2 bars equals 134 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 100 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.

~~Taste of Home, December/January 1997~~

Thursday, December 13, 2012

♥ Raspberry Coconut Bars ♥


Ingredients

  • 1-2/3 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2-2/3 cups flaked coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup seedless raspberry preserves
  • 1/3 cup chopped walnuts
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup white baking chips

Directions

  • In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
  • Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
  • Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.


~~Quick Cooking, November/December 2005~~

Wednesday, December 12, 2012

♥ Holiday Fig Torte ♥


Ingredients

  • 30 to 35 Fig Newton cookies (about 1 pound)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 large bananas, sliced
  • 2 tablespoons lemon juice
  • 3 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1/2 cup chopped pecans
  • Red and green maraschino cherries, well drained

Directions

  • Cover the bottom of a 13-in. x 9-in. dish with cookies. In a large bowl, beat the cream cheese and sugar until fluffy; spread over cookies.
  • Toss bananas with lemon juice; arrange over the cream cheese layer. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft-set.
  • Fold in half of the whipped topping; spread over bananas. Spread remaining topping over pudding layer. Sprinkle with pecans. Decorate with cherries. Cover and chill overnight. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 354 calories, 16 g fat (9 g saturated fat), 22 mg cholesterol, 305 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein. 

~~Country Woman, November/December 1995~~

Tuesday, December 11, 2012

♥ Gingerbread ♥


Ingredients

  • 1 egg, beaten
  • 1/2 cup sugar
  • 1/2 cup light molasses
  • 5 tablespoons butter, melted
  • 2/3 cup cold water
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Whipped cream

Directions

  • Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° for 30 minutes or until cake tests done. Serve warm with whipped cream. Yield: 9 servings.


~~Reminisce, May/June 1993~~

Monday, December 3, 2012

♥ Snowy Chocolate Baby Cakes ♥

 

        Ingredients:

  • 1 (18.25-oz.) package devil's food cake mix
  • 1 (16-oz.) container sour cream 
  • 1/2 cup milk 
  • 1/4 cup butter, melted
  • 2 large eggs 
  • 1 teaspoon vanilla extract
  • Winter White Glaze (See Below) 
  • Garnishes: red cinnamon candies, fresh bay leaves* 

    Preparation:

  • 1. Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed. Spoon batter into 2 greased and floured (12-cup) muffin pans.
  • 2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
  • 3. Arrange cakes upside down on a serving platter. Spoon Winter White Glaze over cakes (about 1 Tbsp. per cake), spreading with a spatula to thoroughly cover cakes. Garnish, if desired.
  • *Fresh mint leaves may be substituted.
  • Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Premium Cake Mix.
Note: During testing, we found that muffin cups ranged from 2 1/2 to 3 oz. each. The size you have will determine your yield.

Winter White Glaze: 
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/4 cup hot water

Saturday, December 1, 2012

♥ Peppermint Fudge ♥


Ingredients

  • 1-1/2 teaspoons butter, softened
  • 2 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped nuts
  • PEPPERMINT LAYER:
  • 2 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons 2% milk
  • 1/2 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candy

Directions

  • Line the bottom and sides of an 8-in. x 4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
  • In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill for 1 hour or until firm.
  • For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm.
  • Using foil, lift fudge from pan. Gently peel off foil. Cut into squares. Yield: 1-1/4 pounds.

~~Taste of Home, December/January 2001~~