Saturday, November 7, 2009

Franks Red Hot Buffalo Chicken Dip

from the Franks Red Hot web site.


8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained


1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Peanut Butter Brownie Cookies

Clipped from a Pillsbury ad:

1 box (19.5 oz) brownie mix
1/4 c butter
4 oz cream cheese (1/2 package)
1 egg
1 c powdered sugar
1 c peanut butter

heat oven to 350

combine brownie mix, melted butter, cream cheese, and egg, whisk 50 strokes w/ spoon until well-blended (will be sticky)

drop dough by rounded spoonfuls onto ungreased cookie sheet, 2" apart, make about 24 cookies. smooth out edges of batter.

in another bowl, mix powdered sugar and peanut butter. with hands, roll spoonfuls of peanut butter mixture into balls and place one ball in the center of each ball of dough.

bake 10-14 min or until edges are set. cool on cookie sheets at least 30 min if being frosted.

if desired, frost with ready-to-spread frosting

Hot Fudge Sundae Cake

1 c flour
3/4 c sugar
2 T baking cocoa
2 t baking powder
1/4 t salt
1/2 c milk
2 T oil
1 t vanilla

mix separately:
1 c packed brown sugar
1/4 c baking cocoa
1 3/4 c HOT water

mix ingredients 1-5 in a 9x9 pan
add ingredients 6-8 and mix, then spread out

sprinkle 9 and 10 over batter, pour water over batter

Bake 40 min at 350 until top is dry

Friday, November 6, 2009

Some sort of chocolate loaf

I was looking for recipes for some bread/cake stuff that we had when we were in Greece. It was a really mild chocolate flavor and was really dense and moist. I would eat a few pieces at breakfast, then swipe a few more pieces to take with me for the day. I have looked all over for a recipe, so if this sounds like anything you've ever had before, let me know! I THINK this might be one of my attempts at making it. Not sure. Again, I didn't label it, so I'll have to make it and see how it turns out!

Sift together:
2 1/2 c flour
1 1/2 t soda
1/2 c cocoa
1 c sugar
1/2 t salt

in a small bowl, combine:
1 egg
1/3 c butter
1 1/4 c sour milk (add 1 T vinegar to room temp milk, let sit 5 min)
combine until just blended
put in sprayed 9x5 loaf pan, bake 1 hour @ 350

California Rangers

This recipe comes from my great grandma, Jessie Van Curen. It's like a sweet, crunchy oatmeal cookie (thanks to the coconut and corn flakes, respectively). Sometimes I toss in a few chocolate chips.

1 c shortening (I use butter)
1 c white sugar
1 c brown sugar
1 T milk
2 eggs, unbeaten
1 t vanilla
3/4 t soda
2 c fllour
1/2 t salt
2 c oats
2 c corn flakes
1 c coconut or nuts (or both, but I only use coconut)

The dough will be really hard to mix!

bake @ 350 until golden brown (10 min)

Wheat Bread

I didn't label this recipe when I wrote it down. I think it's for wheat bread. Guess I'll just have to make it and see what it turns out to be!

1 1/2 t yeast (1 envelope)
vegetable oil (I'd probably use olive oil)
2 T honey
1 t salt
2 c warm water
4 c wheat flour
3 c flour
egg white

mix yeast, honey, salt, and water

combine flours in another bowl, stir 2 c flour into liquid, mix, add 3 more cups flour, knead in as much more flour as necessary for soft dough, knead 8-10 min.

let rise 1 1/2 h, punch down, knead out bubbles, divide into 4 pieces.

let rise 45 min, bake @ 350 40-50 min with a pan of water on the lower shelf

Whole wheat choc chip cookies

Stolen from my friend Gina's blog!

1 1/4 c raw sugar
1 c butter (soft)
1 t vanilla
1 egg
2 c wheat flour
1 t baking soda
1/2 t salt
12 oz choc chips

Bake @ 375 for 8-10 min

Thursday, November 5, 2009

Breakfast Crepes

Found this recipe in a leaflet for Egg Beaters.

1 c flour
1 T butter
1 c skim milk
2/3 c egg beaters

combine flour, milk, egg, and butter, let stand 30 min

heat lightly greased 8 inch nonstick skillet or crepe pan over med-high heat. pour scant 1/4 cup batter, tilting pan to cover bottom. cook 1-2 min, turn & cook 30 sec to 1 min. place on waxed paper. stir batter & repeat to make 10 crepes. fill w/ desired fillings or use in recipes calling for prepared crepes.

Wednesday, November 4, 2009

Wheat Oatmeal Honey Bread

2 c whole wheat flour
5-5/2 c all purpose flour, divided
1 c quick oats
2pk (1/4 oz each) active dry yeast
1 t salt
1 c warm water (120-130 degrees)
1 c warm sour milk* (120-130 degrees)
*to sour milk, place 1 T vinegar in a measuring cup, add milk to equal 1 c.
1/2 c honey
1/3 c butter, melted
2 eggs, beaten
1 egg white
1 T water
1/4 c quick oats

In a mixing bowl, combine whole wheat flour, 2 c all purpose flour, oats, yeast, salt. Stir in water, milk, honey, and butter, beat until smooth. Beat in eggs. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, shape into 2 loaves. Place in greased 9x5x3" loaf pan, cover & let rise until doubled, about 45 min, beat egg white & water, brush over loaves. Sprinkle w/ oats. Bake @ 375 for 40-45 min or until golden. Remove from pans & cool on wire racks.

Wagon Wheel cookies

From a coupon insert for Enova oil in the Sunday paper, then found online. I use cocoa powder instead of choc. squares.

Chocolate Wagon Wheel Cookies

4 ounces unsweetened chocolate (not chips), melted and cooled
2 ½ cups flour, sifted
½ teaspoon salt
2 teaspoons baking powder
½ cup Enova brand oil
2 cups sugar
4 large eggs, lightly beaten or 1 cup liquid egg substitute
2 teaspoons vanilla extract
1 cup powdered sugar

With a double boiler, melt the chocolate and cool to room temperature. Sift together flour, salt and baking powder.

Mix together the Enova oil, chocolate and sugar; mix well to fully incorporate ingredients. One at a time, blend in eggs or egg substitute to the chocolate, mixing well after each addition. Add vanilla and then stir the dry ingredients into the chocolate.

Cover and place mixture in refrigerator to chill for several hours or overnight. Preheat oven to 350°F. Portion dough into pieces and shape into 1-½ inch balls. Roll each dough ball in powdered sugar and place 2 inches apart on greased baking sheets. Bake for 10-12 minutes.

Yield: 40 servings (serving size: 1 cookie)

CALORIES 120; FAT 5 g (sat 1 g; mono 1.5 g; poly 1.5 g); PROTEIN 1 g; CHOLESTEROL 20 mg; SODIUM 60 mg; FIBER <1>

Peanut Blossom Cookies

From a newspaper that cites as the source. Since I have a baby at home, I'm just copying and pasting from the site:

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, softened
1/2 cup peanut butter
1 LAND O LAKES® All-Natural Egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 milk chocolate candy kisses, unwrapped

Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.

Ingredient Substitution Index

Nutrition Facts (1 cookie): Calories: 100, Fat: 5g, Cholesterol: 10mg, Sodium: 70mg, Carbohydrates: 12g, Dietary Fiber: 0g, Protein: 2g