Saturday, December 8, 2007

Kellogg's® Rice Krispies Treats® Christmas Trees

This recipe has been tested and endorsed by Kellogg's® Rice Krispies®.
Prep Time30 minutes
Total Time30 minutes
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows

- or -
4 cups miniature marshmallows
6 cups Ready-To-Eat Cereal Kellogg's® Rice Krispies®

- or -
6 cups Ready-To-Eat Cereal Kellogg's® Cocoa Krispies™
Prepared green frosting
Red cinnamon candies

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly in 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray. Cool slightly. Using 4-inch tree cookie cutter, cut into tree shapes. Decorate as desired with frosting and red cinnamon candies. Best if served the same day. MICROWAVE DIRECTIONS:In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.Microwave cooking times may vary.Note For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.Diet, reduced calorie or tub margarine is not recommended.Store no more than two days in airtight container.

Gingerbread Cookies

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Wednesday, December 5, 2007

Orange Cinnamon Rolls

1 pkg. active dry yeast

1/2 cup warm water (105 to 115 degrees)

1/2 cup lukewarm milk (scalded then cooled)

1/3 cup sugar

1/3 cup butter

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour


1/2 cup brown sugar

1/4 cup melted butter

2 teaspoons ground cinnamon

1 teaspoon orange extract


1 Tablespoon melted butter

1 Tablespoon milk

1 Tablespoon orange extract

2-4 C powdered sugar (depending on how thick you want glaze to be)

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched). Punch down dough. Separate dough into quarters and roll each section out into flat rectangles about as thick as a flour tortilla.In a small bowl, mix together the ingredients for the filling. Spread about a quarter of the mixture on the flat sheet of dough and roll the dough up jellyroll style. Slice each finished roll into small sections, each section being a finished miniature cinnamon roll (slices depend on your preference and conditions. You can make larger cinnamon rolls or smaller ones, almost as thin as cookies. Its up to you.) Place each finished cinnamon roll slice on end (one of the cut ends down on the baking sheet) and continue with each of the quarters of dough. Allow rolls to rise for about 35-40 minutes, then bake at 375 degrees Fahrenheit for 10 minutes (small rolls, like mine) or 20-30 minutes for standard or jumbo sized rolls.I made tiny cinnamon rolls that were about 1"x 1 1/2" and ended up with about 30 of them.

For the glaze, mix together a tablespoon of melted butter, a tablespoon of milk or cream, a tablespoon of orange extract and 2-4 cups powdered sugar, depending on how thick you want your glaze to be. You can also add a drop of food colouring to the mix, like I did for my orange rolls. (You may need to add more or less liquid to thin out your icing, depending on how much powdered sugar you use. Since I only used 2 cups, I only needed three tablespoons of liquid-melted butter, cream and flavouring. If you start out with more powdered sugar, you will surely need more liquid, however you will end up with more icing than is needed for this recipe of cinnamon rolls. Use your own judgement and common sense.)Glaze the rolls as soon as they're out of the oven to seal in the softness. Let them cool for a few minutes then devour!

Cream Cheese Sugar Cookies

1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Tuesday, December 4, 2007

Best Ever Beer Cheese Soup

1/4 c. butter
1 c. onions, chopped
1/2 c. celery, chopped
1/2 c. carrot, chopped
1/4 c. fresh parsley, chopped
2 cloves garlic, crushed
1/4 c. flour
3 tsp. dry mustard
1/8 tsp. pepper
2 c. Half & Half or milk
1 c. 1/3-less salt chicken broth
12 oz. (2 1/2 c.) American process cheese, cubed
1 (12 oz.) can beer
Melt butter in large saucepan or Dutch oven over medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook over medium heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper; mix well. Cook 1 minute, stirring constantly. Gradually add Half & Half and chicken broth; mix well. Cook, uncovered, over medium heat 10 to 15 minutes or until soup is thickened and thoroughly heated. Stir in cheese and beer; cook 5 to 8 minutes or until cheese is melted, stirring frequently. DO NOT BOIL.

Neiman Marcus Famous Cookie Recipe

2 cups butter
2 cups granulated sugar
2 cups packed brown sugar
4 eggs
2 tsp. vanilla extract
5 cups oatmeal
4 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
18 oz. Hershey® Bar - grated
3 cups chopped nuts - your choice

-Cream together butter and sugars.-Beat eggs and vanilla into creamed sugars.-Combine oatmeal, flour, salt, baking powder, and baking soda.-Slowly beat dry mixture into wet mixture.-Stir in chocolate chips, grated chocolate, and nuts.-Roll dough into 1" balls and place 2" apart on an ungreased cookie sheet.-Bake in a 375 degree oven for 10 minutes.

Best Ever Hummus Recipe

2 tablespoons olive oil, or as needed 2 tablespoons olive oil, or as needed
2 teaspoons coarse salt 2 teaspoons coarse salt
1/4 cup olive oil, divided 1/4 cup olive oil, divided
6 pita bread rounds 6 pita bread rounds
2 tablespoons water, or as needed 2 tablespoons water, or as needed
3 tablespoons lemon juice 3 tablespoons lemon juice
1 (19 ounce) can garbanzo beans, drained 1 (19 ounce) can garbanzo beans, drained
3 cloves garlic 3 cloves garlic
3 tablespoons tahini (sesame-seed paste) 3 tablespoons tahini (sesame-seed paste)
1 tablespoon honey 1 tablespoon honey
1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh rosemary

Mash garlic with the salt in a small bowl. Place into a blender or food processor along with the garbanzo beans, lemon juice, honey, and enough water to cover the beans. Process until smooth. Spoon into a serving dish, and drizzle 2 tablespoons of olive oil over the top.
Preheat the oven to 400 degrees F (200 degrees C). Brush pita breads with remaining olive oil, and cut into wedges. Season with salt and fresh rosemary. Bake for 5 minutes in the preheated oven. Cool, and serve with hummus.

Best Ever Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.