Old-Fashioned Chocolate Fudge


2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Directions

Grease an 8x8 inch square baking pan. Set aside.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.

Fried Cabbage with Bacon and Onions

 1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste
How to make it :
 
In a large pan cook the chopped bacon over medium to medium-high heat.  Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion.  Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).  Stir occasionally until cabbage is softened.  I like some pieces to get a little pan browned so I don't stir very often.  Taste before serving as you may need to add more salt and pepper depending on your preference.

SOUTHERN COCONUT CAKE

Makes an 8-inch triple layer cake
For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake
How to make it
1.      Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
2.      Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
3.      In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
4.      Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
5.      Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
6.      To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
7.      Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.
Cream cheese buttercream frosting
12 ounces of cream cheese slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
1.      Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
2.      Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
3.      Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
4.      With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

BUTTER BISCUITS

Ingredients
2 cup - Self rising flour
1 stick - Butter (Not margarine )
1 cup - Milk
How to make this recipe
Pre heat oven to 450°F
Put flour in a bowl
Cut up butter into small pieces
Add milk
Stir until well blended
Put a little flour on a surface and pour dough on it.
Fold dough in to the flour and roll out dough
Use a small glass or cup to dip in flour so the dough want stick.cut out biscuits. Dip cup or glass in flour on the surface as needed.
Spray a pan with cooking spray
Cook 15 mins or until golden brown

MEXICAN STUFFED SHELLS

 
Ingredients
1 pound ground beef
½ cup yellow onion, diced
2 TBS taco seasoning
4 oz cream cheese
about 8oz jumbo pasta shells (some may break - I used 21 shells, but started with 25)
10 oz enchilada sauce
1 cup salsa
1¼ cup cheddar cheese
½ cup mozzarella cheese
How to make this recipe 
Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
Preheat your oven to 350 degrees.
Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
Drain the excess grease from the pan.
Add in taco seasoning and stir to mix.
Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
Repeat until all shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
Wrap pan in aluminum foil.
Bake for 30 min.
Remove foil and top with cheeses.
Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Pecan Pie Cookies

What You'll Need
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped
⅓ cup packed brown sugar
¼ cup corn syrup
2 eggs
⅛ teaspoon salt
optional
¼ cup semi sweet or milk chocolate chip for decorating.
How to Make It
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛-1/4" up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies

ZUCHINNI PARMESAN

What You'll Need
Place three bowls on the counter. Put flour in the first bowl, beaten raw eggs (3) in the second bowl, and bread crumbs in the third bowl (for these I used the Italian Seasoned variety).
Cut the zucchini into 1/4 – 1/2 inch slices.
Dip each slice into the flour, followed by the egg, and then the bread crumbs. After coating, place on a cookie sheet.
Warm up some oil in a frying pan (about 1/4 inch deep). Make sure that the oil doesn’t get too hot. Keep it on the medium heat setting.
When the oil is warm, place the zucchini slices in the oil. Leave it on one side until it is crispy and brown (about 3 minutes, depending on the heat of your oil). Using tongs (because you obviously wouldn’t use your fingers, right?) flip the zucchini over and cook the other side.
How to Make It
Place the cooked zucchini on a foil-lined cookie sheet.
Cover with a spoonful of spaghetti sauce. Sprinkle mozzarella cheese on top of the sauce.
Broil the zucchini until the cheese is nice and bubbly.
We served out zucchini with angel hair pasta and a side salad.
I also left some of the zucchini plain and my husband dipped them in ranch. I didn’t try it that way, but he sure liked it!
Although we used a GIGANTIC zucchini to prepare this meal, I’m sure that this could also be done using normal-sized zucchini. Which is probably what we are going to have to resort to in the future because we don’t have gigantic zucchinis handed out to us on a regular basis

CROCK POT BEEF STROGANOFF

Ingredients
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 large onion diced
2 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
1tsp garlic salt
couple dashes of Hot Paprika (opt)
Noodles
How to Make It
1 - In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
2 - Cook on Low for 8 hours.
3 - Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
4 - Cook Noodles, You can put it all in a big dish and mix together or add noodles to your plate and spoon beef stroganoff on top.

Culinary Arts:New England Apple Cider Cake

 Serves:9 servings
Prep time:20 mins
Cook time:60 mins
Total time:1 hour 20 mins
 
Ingredients
For the Cake
1 cup apple cider
2 cups Granny Smith apples (3 large or 4 small apples)
1 whole lemon
¼ cup softened butter (4 tablespoons or half a stick)
1 cup granulated sugar
2 eggs
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup heavy cream
Enough vegetable shortening to grease a 9x9-inch baking pan
1 teaspoon cinnamon
3 tablespoons granulated sugar
For the Glaze
1 cup apple cider
1 cup confectioners’ sugar
1-2 tablespoons heavy cream or milk
Vanilla Ice Cream, optional for serving
Instructions
Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.
Preheat oven to 350 degrees
In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
In a medium bowl, sift flour, baking powder, baking soda and salt.
Measure out cream and add cooled reduced cider to cream.
With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.
Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.
Arrange the apples, outer edges up into the top of the batter.
In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
While the cake is baking, make the glaze.
Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.
Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
When the cake comes out of the oven, cool to room temperature and cut into nine squares.
Drizzle the glaze over each portion letting it run down the sides and serve.
Serve with vanilla ice cream if desired.

Culinary Arts:Amish Country Casserole

8 - 10 Servings
Ingredients
500g  Pasta  (your favorite)
1 TB Olive Oil
1 Large Onion, chopped
750g Lean Ground Beef 
1 can (410g) Tomato Soup**  (see note)
1 can (410g) Mushroom Soup**  (see note)
1 cup Milk
Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley
Directions:
1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a large oven dish with cooking spray.
2.) Cook the Pasta, in a large pot, as per the instructions on the packet.
3.) Meanwhile, saute the Onion in the Olive Oil until soft - add the Ground Beef and cook until done.
4.) As soon as the Pasta is done - drain and return to the pot.
5.) Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta - stir through - season to taste with Salt & Pepper.
6.) Transfer to the prepared oven dish - sprinkle with Paprika and Parsley - bake 25 - 30 minutes.
Serve with a salad or a side dish.

Culinary Arts:BUTTER BISCUITS

Ingredients
2 cup - Self rising flour
1 stick - Butter (Not margarine )
1 cup - Milk
How to make it
Pre heat oven to 450°F
Put flour in a bowl
Cut up butter into small pieces
Add milk
Stir until well blended
Put a little flour on a surface and pour dough on it.
Fold dough in to the flour and roll out dough
Use a small glass or cup to dip in flour so the dough want stick.cut out biscuits. Dip cup or glass in flour on the surface as needed.
Spray a pan with cooking spray
Cook 15 mins or until golden brown

Culinary Arts:MEXICAN STUFFED SHELLS

 
Ingredients
1 pound ground beef
½ cup yellow onion, diced
2 TBS taco seasoning
4 oz cream cheese
about 8oz jumbo pasta shells (some may break - I used 21 shells, but started with 25)
10 oz enchilada sauce
1 cup salsa
1¼ cup cheddar cheese
½ cup mozzarella cheese
How to make this recipe 
Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
Preheat your oven to 350 degrees.
Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
Drain the excess grease from the pan.
Add in taco seasoning and stir to mix.
Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
Repeat until all shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
Wrap pan in aluminum foil.
Bake for 30 min.
Remove foil and top with cheeses.
Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Culinary Arts: Pineapple Meatballs

Ingredients
2 lbs lean ground beef
2 large eggs
1⁄2 cup fine dry breadcrumb
1 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 1⁄2 teaspoons Worcestershire sauce
1⁄4 teaspoon garlic powder
Sauce
1 cup packed brown sugar
3 tablespoons cornstarch
1 3⁄4 cups reserved pineapple juice, plus water if necessary to measure (it will be)
1⁄4 cup white vinegar
1 1⁄2 tablespoons soy sauce
1 1⁄2 teaspoons Worcestershire sauce
1 (14 ounce) can pineapple tidbits, juice drained and reserved (see above)
How to Make It
 
Preheat oven to 350F degrees.
First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
Add vinegar, soy sauce and worcestershire sauce; stir.
Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
Bake in preheated oven for 30 minutes.
If you want a lot, this recipe doubles well

Culinary Arts: RIGATONI PASTA BAKE

Prep time:  20 mins Cook time:  40 mins Total time:  1 hour
Serves: 8 - 10
Ingredients
12 ounces Rigatoni pasta
1 pound ground beef
1 pound Italian sausage
2 (15 ounce cans) Contadina Tomato Sauce
28 ounce can Contadina Crushed Tomatoes
1½ tablespoon Contadina Tomato Paste
1½ cups Mozarella cheese
½ cup finely shredded Parmesan cheese
1 tablespoon garlic powder
2 tablespoons Italian seasoning
salt and pepper to taste
1 teaspoon sugar
Instructions
In a large pot of boiling water, cook pasta according to package directions, until al dente.
In a large saucepan, brown ground beef and sausage until crumbly and cooked through. Stir in crushed tomatoes, tomato sauce, and tomato paste. Stir in garlic powder, Italian seasoning, sugar, salt and pepper. Allow to simmer 3 - 5 minutes, allowing the flavors to combine. Gently stir pasta into sauce.
Grease a 9 x 13 inch baking dish with cooking spray. Add half the pasta and sauce mixture to the baking dish. Sprinkle half the Mozzarella and Parmesan over the pasta. Repeat with a second layer.
Bake in preheated 325 oven, covered with foil, for 20-25 minutes. Uncover and bake an additional 15 - 20 minutes, until hot and bubbly.

OVEN BAKED TACOS

Ingredients
2 lb ground beef
1 can refried beans
1 can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells
Directions : 
Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too.
First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!
Okay, now for the filling All you need is ground beef (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.
Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.

STRAWBERRY BROWNIES

Ingredients
1 box strawberry cake mix
2 eggs
1/3 cup oil
1 cup powdered sugar
½ -2 TB water or milk
How to Make It
Mix strawberry cake mix, eggs, and oil until well combined.
Spread in 9 X 13 pan lined with parchment paper (lining makes it easy to lift entire contents from pan for glazing and cutting).
Bake at 350 degrees for 15 minutes or until done in center. Be careful to remove before edges brown; these taste best when "just done" rather than too done.
Mix powdered sugar and water or milk until smooth. Pour glaze over brownies while hot. Spread glaze to edges, allowing it to drip down sides. Allow brownies to cool and glaze to set before cutting into squares.

Easy Baked Meatballs

Ingredients
1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil
Directions
Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.

Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

 
Ingredients :
3 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter
2 cup sugar
4 eggs
1 cup buttermilk or cream
2 tsp vanilla extract
Butter cream frosting, see below
Directions :
Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan.
Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool.
Butter Cream Frosting
1 cup butter, soft
1/2 cup milk or cream
2 tsp vanilla extract
5 cups powdered sugar
Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency.
Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.

Chicken Pot Pie Bubble Up Casserole

Ingredients:
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits
 Directions:
In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
Cut each biscuit into fourths and toss pieces into chicken mixture.
Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven
Remove from oven and serve!!

Caramel Apple Crisp Cheesecake

Ingredients
Graham/Oats Crust:
¼ cup brown sugar
1 cup graham cracker crumbs
¾ cup rolled oats
½ cup melted butter
Cheesecake:
2 8oz package softened cream cheese
2 tbsp corn starch
¼ cup brown sugar
¼ cup white sugar
⅛ tsp ginger
2 tsp vanilla extract
½ tsp cinnamon
Apple Crisp Topping:
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping, if desired
Instructions
Preheat your oven to 350F.
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9 or 10 inch springform pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

Culinary Arts: KFC COLESLAW


Ingredients
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
How to Make It
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
Serves 10-12

Culinary Arts: BANANA CREAM CHEESECAKE

Ingredients
20 nilla wafers
¼ cup butter, melted
24 oz cream cheese, softened
2/3 cup sugar
2 Tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tsp vanilla extract
How to Make It
Preheat oven to 350°F.
Place wafers in a blender or in a food process. Blend until finely crushed.
Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F continue baking 75 minutes
Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.

OLD FASHIONED BUTTER CAKE

Ingredients
2 cups all-purpose flour, sifted
1  1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla.  
With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  
Add eggs and beat for 2 minutes more.
Directions
Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting.  I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.  
 Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk  (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed.  Stir in vanilla.  About 2 cups frosting.  

POTATO PANCAKES

Ingredients
4 cups cold mash potatoes
5 slices bacon
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs well beaten
1/2 cup shredded cheddar cheese
How to make it :
Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.
Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium heat,
pan-fry the patties in the drippings until crisp on each side,
about 4 minutes per side.

Heavenly Divinity

Ingredients
Servings: 40
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)
Directions:
In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.

Culinary Arts: Cabbage Sausage Skillet

Ingredients
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
How to make it:
Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.

Culinary arts: HAMBURGER STEAKS WITH ONION GRAVY

 
Ingredients
1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt
How to make it :
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes

Culinary Arts:To Die for Crock Pot Roast

Ingredients
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1⁄2 cup water
Directions
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.

Culinary Arts : Authentic Salvadorean Pupusas


Ingredients
The Beans
3 cups red beans (cooked)
1⁄4 small onion
1⁄2 cup corn oil
1 tablespoon salt
1 cup water (I use cooking liquid from the beans)
The cheese
3 lbs mozzarella cheese (shredded)
1⁄2green bell pepper (diced)
1⁄2 cup chile (I use lorocco which is a tropical flower found in latin markets)
The Masa
4 cups masa corn flour (I use maseca brand)
2 cups warm water
Directions

The Beans:.
Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking.
Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
The Cheese:.
Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
Next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
Set the cheese aside and get ready for the masa.
The Masa:.
Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
The pupusa should be a little less than 1/2 inch thick.
Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
Enjoy!

Culinary Arts:CRAB BOMBS

Ingredients
1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce
How to make it
CRAB PUPPIES
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Culinary Arts: OLD FASHIONED SALMON PATTIES

Ingredients
6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying
How to make it :
In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4" oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

PEANUT BUTTER BALLS AKA BUCKEYE BALLS

Ingredients
16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter
How to Make It
melted chocolate bark for dipping
-Mix together the peanut butter, sugar and butter.
-Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
-Dip into melted chocolate, place onto cookie sheet lines in wax paper
best stored in the fridge.
coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

Culinary Arts: Mom’s Goulash

Ingredients
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
How to make it :
Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

CULINARY ARTS: EASY CHEESECAKE

Ingredients
16 ounces cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 graham cracker crust (organic)
1 can organic cherries
How to Make It
– Preheat oven at 325 degrees.
– Beat cream cheese, sugar, vanilla together until well-blended. Add two eggs and mix well.
– Pour mixture into crust, and bake at 325 for 55 minutes (or until the center feels almost set).
– Take cheesecake out of oven and let cool.
– Add cherry topping with syrup and refrigerate cheesecake for at least four hours before serving.
Optional: You can also use blueberries, another fruit, chocolate, etc. as a topping. (an easy chocolate cheesecake recipe that is 1/5th the price of a store bought chocolate cheesecake!) You should add any topping after the cheesecake has baked, and has cooled.

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