Christmas Cookies #5

Peppermint Meltaways

1 cup butter or margarine
1/2 cup confectioners' sugar
1 tsp. peppermint extract
2 1/4 cups cake flour
1/4 tsp. salt
3-4 drops of green food coloring

HEAT oven to 400 degrees.

MIX butter, confectioners' sugar and vanilla thoroughly.

STIR flour and salt together, blend into butter mixture.

DROP by teaspoonfuls onto an ungreased baking sheet.

BAKE about 8-9 minutes or until set but not brown. While warm, dip in confectioners' sugar.

Christmas Cookies #4

Lemon Crinkles1/2 cup shortening
1 cup brown sugar (packed)
1 egg
1 tbsp. lemon rind
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. ginger
granulated sugar

HEAT oven to 350 degrees.

MIX shortening, sugar and egg thoroughly, blend in lemon rind.

BLEND dry ingredients together then stir into sugar mixture.

ROLL into 1 inch balls and dip the tops in the granulated sugar.

BAKE on an ungreased cookie sheet for 10-12 minutes.

Christmas Cookies #3

Lemon Snowdrops1 cup butter or margarine
1/2 cup sifted powdered sugar
1 tsp. lemon extract
2 cups flour
1/4 tsp. salt

HEAT oven to 400 degrees. Cream butter and sugar. Add lemon extract, flour and salt. Mix well.

MEASURE level teaspoonfuls and roll into balls about 1 inch in diameter. Flatten slightly.

PLACE about 1 inch apart on an ungreased baking sheet.

BAKE 8-10 minutes or until very lightly browned. Cool. Prepare filling (below). Roll in powdered sugar.

Lemon Butter Filling:
1/2 cup sugar
2 tbsp. cornstarch
dash of salt
1/2 cup water
2 tbsp. butter
2 tsp. grated lemon rind
3 tbsp. lemon juice
3 drops yellow food coloring

MIX sugar cornstarch and salt in a small saucepan.

ADD water, butter, grated lemon rind, lemon juice and food coloring.

BRING to a rolling boil, stirring constantly, boil and stir for 1 minute. Cool.

***Now, I must mention that this recipe says that the cookie is to have a lemon FILLING. Yet at no time does it explain HOW to fill the cookies. So, when I rolled the dough into balls, I did flatten them and made an indent in the middle. After they were done baking, I dipped the cookies in the "filling" and then dusted them with the powdered sugar. They still came out wonderful and I have already had about 7 requests to make more and make a bigger batch when I do!!

Christmas Cookies #2

Jeweled Drop Cookies1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup buttermilk or water (I used buttermilk)
3 1/2 cups flour
1 tsp. soda
1 tsp. salt
3-4 cups cut-up gumdrops

MIX shortening, sugar and eggs thoroughly. Stir in buttermilk.

SIFT flour, soda and salt together, blend into sugar mixture.

FOLD in gumdrops. Chill for 1 hour.

HEAT oven to 400 degrees. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.

BAKE 8-10 minutes or until lightly browned.

Christmas Cookies #1

Chocolate Cherry Drop Cookies

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz), melted and cooled
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cup flour
1/2 tsp. soda
1/2 tsp. salt
2 cups cut-up candied or drained maraschino cherries

MIX butter, sugar, egg and chocolate thoroughly. Stir in buttermilk and vanilla.

STIR together flour, soda and salt and blend into wet mixture.

FOLD in cherries. Chill for 1 hour.

HEAT oven to 400 degrees.

DROP rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes or until no imprint remains.

Cookie Exchange

We are doing a cookie exchange for Christmas. Out of my Betty Crocker Cooky Book I have decided to make:

Jeweled Drop Cookies
Chocolate Cherry Drop Cookies
Lemon Snowdrops
Lemon Crinkles
Peppermint Meltaways

When I get pictures of them I will post them!

Happy Holidays!

Garlic Soup

from: Food & Wine, February 1997
Makes 6 servings

2 tbsp. peanut oil
1 leek, white and tender green, halved lengthwise and cut into 1 inch pieces
1 medium onion, coarsely chopped
8-10 small garlic cloves, peeled and crushed
2 cups chicken stock
1 lb. potatoes, peeled and cut into 2 inch chunks
Salt and pepper to taste
2 slices of white bread, crusts removed, cut into 1/2 inch cubes
1 tbsp. canola oil
Finely chopped chervil, chives, tarragon, parsley or basil

PREHEAT oven to 400 degrees. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over medium-high heat, stirring occasionally until softened, 2 minutes.

ADD chicken stock, potato chunks, 1 tsp. salt, 1/2 tsp. pepper and 2 cups of water and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 20 minutes.

IN a medium bowl, toss bread cubes with canola oil. Spread cubes on a baking sheet and toast in oven for about 6 minutes or until golden.

STRAIN the soup into a clean saucepan. In a blender/food processor, puree the vegetables with a little bit of the liquid until smooth. Return the puree to the pan and stir in the milk.

BRING the soup to a simmer over medium-high heat. Season with salt and pepper and serve. Garnish with the croutons and chopped fresh herbs.

Modern Encyclopedia of Cooking Volume 2

Published in 1959

Modern Encyclopedia of Cooking Volume 1

Published in 1959

Oh Meatballs!

A couple of times now I have made these meatballs. Once for spaghetti and meatballs the other for meatball subs. Both turned out great. Actually the first time I made them, my husband told me they were too small and perfectly round to be homemade, so I must have done something right.

The recipe comes from Meta Given's Modern Encyclopedia of Cooking, Volume 2, printed in 1959. It's just a simple meatball recipe, quick and easy, you could even make a bunch and freeze!

1 egg
3/4 lb. ground beef
1/3 cup milk
1/4 cup bread crumbs, seasoned or not
3/4 tsp. salt
Dash of pepper
1 tbsp. finely chopped onion (optional)

MIX all ingredients in a medium size mixing bowl.

HEAT skillet to medium heat, add 2 tbsp. oil.

ROLL meatballs by hand, no bigger than the diameter of a quarter.

COOK meatballs in oil until browned throughout.

*At this point, you can either made noodles and have spaghetti and meatballs or make meatball sub sandwiches with provolone cheese.

Kitchen Tidbits

• Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.
• Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
• Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
• Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
• Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
• To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
• Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
• Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
• Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
• Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
• Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever.

Chocolate is a Vegetable? Yes...yes it is!

Chocolate is derived from the cocoa bean, which is a vegetable.

To go even further, chocolate bars also have milk in them which is a dairy product. So, candy bars are healthy for you.
Chocolate covered cherries, orange slices, raisins and strawberries are fruit so you can have as many as you like.

Hints for keeping chocolate at it's best:

* Keep chocolate in a cool, dry place. Store where the temperature is around 65 degrees and about 50% humidity.

* Do not store near heat or direct sunlight. Light will fade the color and the heat will cause melting and tackiness.

* Chocolate may be frozen for up to six months. It should be wrapped in double airtight sealed freezer bags. When thawing, keep the chocolate in the bags until at room temperature. This will keep condensation from forming on the chocolate.

* Chocolate and moisture don't mix. High humidity or moisture can cause a white haze or spots. This is called "moisture bloom". It doesn't look as good, but will still taste the same.

* Chocolate absorbs other flavors and odors. Do not store near chemicals, cleaning solvents, perfumes and such.

* Solid chocolate not mixed with other ingredients has a shelf life of at least six to 12 months, depending on the storage conditions. When mixed with other things like nuts or cream, shelf life is reduced.

Other chocolate tips:

> Use a serrated knife to chop chocolate finely ~ a chef's knife will dull quickly on chocolate.

> Chopping will promote even melting for sauces, frostings or garnishments.

> To prevent chocolate from becoming grainy or seizing in the microwave, combine chocolate with butter in a recipe, if possible. Melt at 50% power at 30 second intervals, stirring in between heating until smooth.

> Perfectly melted chocolate should look smooth and shiny. If mixing with butter, milk or cream it should be completely blended.

> Grainy or separation is an indication that chocolate has seized. Usually as a result of it being overheated or water got into it. Add butter or water, one tbsp. at a time and it can be whisked into a smooth batch of chocolate.

> Bricks or large pieces of chocolate are best for curls. The chocolate must be at the right temperature. You can heat the chocolate in the microwave at 30% power for 30 seconds to a minute. Use a vegetable peeler along the chocolate gently applying pressure.

And now a couple recipes using chocolate:

Peanuty Chocolate Cake
Makes 12 servings

1 pkg (18 oz) devil's food cake mix
1 container (16 oz) sour cream
3 eggs
10 peanut butter cup candies
1/2 cup peanut butter
1/2 cup semisweet chocolate morsels
1 tsp. vegetable oil
2 tbsp. peanuts, chopped

USE a fluted stoneware pan, lightly greased.

IN a small batter bowl, combine sour cream and eggs, whisk until smooth. Put cake mix in a larger batter bowl. Add sour cream mixture to cake mix and stir until smooth.

PUT 12 scoops of batter into bottom of pan and spread evenly.

ARRANGE peanut butter cups in a circular pattern over batter. Add remaining batter, spreading evenly.

MICROWAVE on HIGH for 11-14 minutes or until a toothpick comes out clean.

MOVE to a cooling rack and let stand for 10 minutes. Loosen cake from sides of pan and invert onto a platter.

PLACE peanut butter in a microwave safe dish and cook on HIGH for 30 seconds or until melted, stir until smooth. Pour evenly over cake, letting it drip down the sides.

PLACE chocolate morsels and oil in same dish and microwave oh HIGH for 20-40 seconds, until melted and smooth. Drizzle evenly over peanut butter topping.

COARSELY chop the peanuts and sprinkle over cake.

To bake in a conventional oven, preheat to 350 degrees. Bake 40-45 minutes or until toothpick comes out clean.

~~~~~~~~~~~~~~~~~~~~
Molten Chocolate Skillet Brownie
Makes 16 servings

1 pkg (20 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 oz) bittersweet chocolate
2 cups water
1 jar (12 oz) chocolate fudge ice cream topping
1 tsp. vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
powdered sugar
vanilla ice cream or thawed, frozen whipped topping (optional)

PREHEAT oven to 350 degrees. Lightly spray the bottom of a 12 inch skillet.

IN a large batter bowl, prepare brownie mix according to directions for cake-like brownies. Spread batter over bottom of skillet.

CUT chocolate into small pieces and sprinkle evenly over batter.

COMBINE water and ice cream (or topping) into a large microwave safe bowl. Whisk until well blended. Cook on HIGH for 5 to 6 minutes or until mixture is at a full boil. Whisk again until blended, add vanilla. Carefully pour over brownie batter in a circular pattern.

BAKE uncovered for 35-40 minutes or until sauce is bubbling around edges. The top of the brownie should appear saucy, but it will thicken as it cools. Remove skillet to a cooling rack.

Coarsely chop almonds and sprinkle evenly over brownie. Lightly sprinkle with powdered sugar.

SERVE with ice cream or whipped topping.

~~~~~~~~~~~~~~~~~~~~
Tuxedo Brownie Squares

1 pkg (21 oz) brownie mix
2 pkgs (8 oz each) cream cheese, softened.
1/2 cup seedless raspberry jam*
1/2 cup powdered sugar
2 cups fresh raspberries, or frozen whole without syrup, thawed and drained*
1/4 cup milk
1 (8 oz) container whipped topping
3 squares (1 oz each) white chocolate
1 square (1 oz) dark chocolate

*Raspberry jam and whole raspberries can be replaced with one can of cherry pie filling

PREHEAT oven to 350 degrees. Lightly spray a 9 x 13 pan. Prepare and bake brownie mix according to package directions. Cool completely.

SPREAD jam (or pie filling) onto brownie. Reserve 1/2 cup for garnish. Arrange remaining 1 1/2 cups evenly over jam.

IN a microwave safe dish, microwave chocolate on HIGH for 1 minute, stir. Melt an additional 30 seconds or until chocolate is completely melted, cool slightly.

COMBINE cream cheese and powdered sugar in a small bowl, mix well. Gradually mix in melted chocolate and milk. Fold in whipped topping and spread carefully over raspberries.

REFRIGERATE 1 hour or until firm. Cut into squares. Garnish with reserved raspberries and chocolate curls if desired. Store in refrigerator.

Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tbsp. all-purpose flour
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 cup (8 oz.) sour cream
3 1/2 cups fresh or frozen whole kernel corn
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives

IN a large skillet, cook bacon until crisp. Drain, reserving 2 tbsp. of drippings. Crumble bacon, set aside.

SAUTE onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir one minute more.

REMOVE from heat and stir in sour cream until smooth.

ADD corn, parsley and half of bacon, mix well.

POUR into a 1 quart baking dish. Sprinkle with remaining bacon.

BAKE uncovered at 350 degrees for 20-25 minutes or until heated through. Sprinkle with chives.

Makes 6-8 servings.

from: Taste of Home, June/July 1995

Sausage-Apple Stuffing

I love apples and I love sausage. I found a recipe that combines both.

from: Food & Wine, November 1998

Makes about 10 cups

4 1/2 tbsp. unsalted butter
6 celery stalks, finely chopped
3 medium onions, finely chopped
1 1/2 lbs. sweet Italian sausage, removed from casings and crumbled
9 cups cubed (1 in.) day old Italian bread (about one large loaf)
36 pitted prunes, coarsely chopped (10 oz)
3 medium golden delicious or granny smith apples, peeled, cored and coarsely chopped
1/3 cup parsley, finely chopped
1/4 cup sage, finely chopped
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cup turkey stock

PREHEAT oven to 425 and generously butter 2 medium baking dishes (at least 2 inches deep).

MELT butter in a large skillet. Add celery and onions and cook over medium heat until softened, about 5 minutes. Add sausage and cook until no longer pink, about 7 minutes.

IN a large bowl toss bread cubes with prunes, apples, parsley and sage. Add the sausage mixture and season with salt, pepper and nutmeg. Add eggs and reserved turkey stock and mix well.

DIVIDE stuffing into 2 prepared dishes.

COVER with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, until browned on top. Cool before serving.

Sausage Bean Soup

from: Taste of Home, Collector's Edition

3/4 lb. Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 oz) butter beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) beef broth
1 tbsp. minced fresh basil or 1 tbsp. dried basil
2 tbsp. shredded parmesan cheese

IN a large saucepan, cook sausage, onion and garlic until sausage is browned, drain.

ADD beans, tomatoes, broth and basil. Cover and simmer for 10 minutes.

SPRINKLE each serving with shredded parmesan cheese.

Makes 4-6 servings. Serve with Italian Grilled Cheese Sandwiches!!

Italian Grilled Cheese

Quick Meal Idea!

from: Taste of Home, Collector's Edition

4 slices Italian bread, 1 inch thick
4 slices mozzarella or provolone cheese
3 eggs
1/2 cup milk
3/4 tsp. Italian seasoning
1/2 tsp. garlic salt
2/3 cup Italian seasoned bread crumbs

CUT a 3 inch pocket in each slice of bread, place a slice of cheese in each pocket.

IN a bowl, beat eggs, milk, Italian seasoning and garlic salt.

SOAK bread in mixture for 2 minutes on each side. Coat with bread crumbs.

COOK on a greased hot griddle until golden brown on both sides.

Makes 4 servings. Serve with Sausage Bean Soup!

Beers: Ale or Lager?

Beer is classified as either an Ale or a Lager.

Ales are fermented at warmer temperature and leave a longer aftertaste.

Lagers are fermented in cooler temperatures and emphasize on the toasted or sweet malt flavor.


ALES

Abbey Ale - Strong and fruity associated with Belgian Trappist monasteries. Made in traditional, dubbel and tripel varieties.

Pale Ale - English-style, bitter. Hoppy, medium-bodied. Full of red fruit flavor and usually bronze or reddish. Most American versions are more hoppy than the British ones.

Porter- Dark brown with a chocolaty malt flavor.

Stout - Blackish-Brown ale made with dark-roasted malts.

Wheat beer, Weizenbier, Witbier - Brewed with raw wheat along with barley. Light with peach and apple flavors. Yeasty aroma and creamy head. Belgian versions have spices added.


LAGERS

Bock - Strong and brown with a malty sweetness. Doppelbock is nearly twice as strong.

Pilsener - Golden lager that is crisp, clean with a floral sometimes herbal, aroma.

Schwarzbier - "Black Beer", a chocolaty lager that looks like a stout, but is lighter and more bitter.

Herb-Buttered Corn

Since it is that time of year when corn-on-the-cob rules, and since I haven't posted any recipes for awhile, I thought I'd add at least one!

1/2 cup butter or margarine, softened
1 tbsp. minced fresh chives
1 tbsp. minced fresh dill
1 tbsp. minced fresh parsley
1/2 tsp. dried thyme
1/4 tsp. salt
Dash of garlic powder
10 ears of fresh corn, husked and cooked

IN a bowl, combine first seven ingredients, mix well.

SPREAD over each ear of corn.

Spice Mixtures

from Cooking Pleasures, December/January 1998

For broiled foods, use all kinds of seasoning combinations and marinades to spice it up.

Chicken - Blend lemon juice, garlic and Italian herbs for a Mediterranean marinade.

Beef - Use chili powder, garlic, cumin and ground red pepper for a spice seasoning rub.

Pork - Mix minced shallots, chopped rosemary and balsamic vinegar. Spread on meat before broiling.

Fish - Mix lemon juice and a dash of curry powder and brush on fish fillets.

Vegetables - Toss fresh vegetables with minced fresh ginger and five-spice powder.

Wild Rice

Wild Rice is not rice but the seeds of the tall wild grass Zizania aquatica native to marshy areas in North America.

The long, dark brown grains are nutty in flavor and chewy in texture.

White Chocolate

White Chocolate tastes like chocolate but is not truly chocolate as it contains no cacao solids.

It is made of cacao butter, milk solids and sugar.

Chanterelles

A trumpet shaped wild mushroom, yellow to orange in color and have an apricot aroma.

They are grown in Oregon, but most are imported from France. They can be purchased fresh or dried in supermarkets.

Bean Curd

Soy milk curds that have been been pressed into cakes. Also known as tofu, the bland cakes quickly absorb sauces and blend nicely with foods such as soups and stir-frys.

There are two types: The custardlike Japanese form which is silky and tender but still able to be sliced and the Chinese type holds together even while frying.

Bean curd is perishable and should be refrigerated in water.

July Celebrations

National Celebrations:

• National Ice Cream Month
• National Pickle Month
• National Hot Dog Month
• National Picnic Month
• National Lasagna Awareness Month

July 11th - National Blueberry Muffin Day

July 12th - National Pecan Pie Day

July 13th - National Ice Cream Day

July 15th - National Gummy Worm Day

July 19th - National Daiquiri Day

July 21st - National Junk Food Day

July 28th - National Cheesecake Day

July 29th - National Lasagna Day

Have fun with it!

Green Tea Shortbread Leaves

Makes 3 dozen

Ingredients

2 cups flour, plus a little for rolling
2 tbsp. Chinese green tea powder
1/2 tsp. table salt
1/2 lbs. (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar or granulated sugar

SIFT flour, tea powder, and salt into a small bowl and set aside. Place butter in the bowl of an electric mixer with a paddle. Cream on medium speed until fluffy, 3 to 5 minutes.

ADD sugar and continue to beat until very light in color and fluffy, about 2 minutes more.

ADD flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

PLACE a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

PREHEAT oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes.

BAKE until firm and barely starting to color, 15 to 20 minutes, rotating halfway through.

COOL completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

From: www.marthastewart.com, Holiday Cookies 2001, Special Issue 2001

Homemade Doggie Biscuits

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Fantasy Fudge

I love fudge. Any type of fudge (with no nuts).

So I decided to make some today. Here is the recipe that I use. My Mom makes this recipe for Christmas every year and sends me home with some.

The recipe for this can be found at www.kraftfoods.com here.

Prep Time: 10 minutes
Total Time: 25 minutes
Makes 3 lbs. or 40 squares





3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 1/2 package (12 squares) bakers semi-sweet baking chocolate, chopped
1 jar (7 oz.) marshmallow cream
1 cup chopped walnuts (optional)
1 tsp. vanilla

LINE a 9 inch square pan with foil, set aside.

PLACE sugar, butter and evaporated milk in a medium heavy saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil for 4 minutes or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow cream. Stir until completely melted. Add walnuts and vanilla, mix well.

POUR immediately into a prepared pan and spread to form an even layer. Let stand at room temperature for 4 hours or until completely cooled. You can also put it in the refrigerator.

TO serve, cut into 1 inch squares.

Kitchen Tips

~When boiling milk, stir in a pinch of baking soda. It will help keep the milk from curdling.

~Add one teaspoon of lemon juice to each quart of water when cooking rice, it will keep the rice fluffy.

~For crisper salads place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer. This will help keep the salad crisp and fresh.

~To make tasty flavored whipped cream, first whip cream and then add two tablespoons of flavored jello and continue beating on slow until the whipped cream is the right consistency.

~To use up leftover ham, lay ham slices in a baking dish and cover with maple syrup. Refrigerate overnight and then fry the ham in butter the next morning.

~Substitute crumbled cornflakes for bread crumbs when making meatloaf.

~Keep a small amount of sugar in small glass jars. Add a few drops of food coloring and shake the jar. Keep several colors on hand for cookies and cake decorations.

~Use sweet pickle juice to thin salad dressing or make French dressing instead of vinegar.

~Cook vegetables with one or more bouillon cubes instead of salt. It will improve the flavor. Also tossing in a few garlic cloves will make it more flavorful too.

~Salt added to flour used for thickening gravy, etc will help prevent lumping.

~Keep brown sugar in a closed container with an apple in it. The brown sugar will stay soft and moist.

~Grate orange and lemon peel before peeling. Dry and add to spice up a cake or any cookies or puddings. The dried grated peel will keep well in a covered jar.

~Wrap parsley in foil before freezing. Cut as much as you need and return to freezer. It will retain its flavor and freshness.

~To keep peeled potatoes from turning dark without putting them in water, wrap in a paper towel and wet under the faucet.

~Toast oatmeal in the oven before adding it to recipes.

~Add two teaspoons of vinegar to jello and it will keep the jello from melting when you serve it.

~Adding lemon juice or vinegar when cooking cauliflower helps to keep it white.

~A tablespoon of instant tapioca sprinkled into apple pie will absorb excess juice while baking.

~Add one teaspoon of baking powder to mashed potatoes to make them fluffy.

~Use a small bowl of melted butter and a brush to brush onto ears of corn. If you have a metal bowl, put butter in that bowl and put on the grill to melt.

~If you have too many ripe bananas, peel and freeze. Then dip in chocolate and freeze again.

Chicken Tortellini Soup with Garlic Bread

My friend, Luanne, printed this recipe and kindly gave me a copy. I adjusted a couple things (listed below) The original recipe can be found here: http://www.fox8.com/lifestyle/thatslife/wjw-chicken-tortellini-soup-recipe,0,4217888.story.

Since I pulled chicken out of the freezer to make today, I figured something different would be nice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 6 servings

You will need:

2 (48 oz) chicken broth
1 (16 oz) cheese tortellini (frozen)
6 oz. baby leaf spinach, (a small bunch will do)(fresh)
1 small onion, chopped
1/2 cup celery, chopped
1 cup carrots, chopped
1 cooked whole chicken, skinned and deboned (or 4 skinless, boneless chicken breasts)
4-5 Tbsp. butter
2 Tbsp. olive oil
Salt & Pepper to taste

IN a large stockpot over medium heat, add olive oil, onions, celery and carrots (in that order). Saute for three (3) minutes then add the broth and bring to a soft boil.

ADD cooked chicken and frozen tortellini and cook for 5-10 minutes.

ADD spinach and butter.

SERVE with garlic bread (optional).

NOTE: I used boneless, skinless chicken seasoned with garlic and onion powder, salt and pepper and it was cut into chunks. I also added freshly grated parmesan cheese to each serving. It really tastes great!!

Cinnamon Pull-Apart Bread (Monkey Bread)

My husband this morning was talking about this. He said he went to the store and saw the pull-apart pepperoni bread, but couldn't find the cinnamon kind. And, since he is a serious lover of cinnamon, any chance I get to make him something with cinnamon in it is a good thing. So, I searched and found this recipe. It was really easy to make and the only things I had to buy were the biscuits and eggs (but I needed the eggs anyway since I am making chicken paprikas tonight for dinner.

As you can see, as soon as I put it on the plate, someone stole a chunk!

from: www.pillsbury.com; here is their direct link: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=45473

1/2 cup granulated sugar
1 tsp. ground cinnamon
2 cans Pillsbury Grands Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted

HEAT oven to 350 degrees. Lightly grease a fluted bunt pan.

IN a large resealable plastic bag, mix granulated sugar and cinnamon.

SEPARATE dough and cut each biscuit into quarters. Shake in bag to coat. Arrange in pan.

MIX brown sugar and butter; pour over biscuit pieces.

BAKE 28 to 32 minutes or until golden brown and no longer doughy in center.

COOL in pan for 10 minutes. Turn upside down onto a serving plate; pull apart to serve. Serve warm.

Note: I greased my pan more than lightly, since I sometimes don't grease it enough. And, I used 2 tsp. of cinnamon (since my husband loves it), and I used a plastic container to shake the dough pieces in.