February 7th, 2006 by alice
Tags: Bars, Cookie, Toffee
INGREDIENTS
- low sodium keeblerClub crackers
- 1cupbutter, not margarine
- 1cupbrown sugar, tightly packed
- 6ouncessemisweet chocolate morsels
- 6ounces finely choppedwalnuts
DIRECTIONS
- Preheat oven to 350°.
- Line a cookie sheet or jellyroll pan with aluminum foil.
- Line pan tightly with crackers broken into fourths.
- In a large saucepan bring butter and brown sugar to a boil.
- Let boil for 3 minutes, stirring occasionaly.
- Spread butter/sugar mixture evenly over crackers.
- Bake for 350° for 5 minutes.
- They are done when crackers appear to be floating.
- Sprinkle with semi sweet morsels.
- Spread evenly as they melt, if not melting well, return pan to oven briefly.
- Sprinkle walnuts over chocolate and press firmly.
- Refrigerate until hard.
- Peel foil from cookies and break apart into separate pieces.
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February 7th, 2006 by alice
Tags: Garlic, Roasted, Sauce, Tenderloins
INGREDIENTS
- 4 (4 ounce)beef tenderloin steaks(about 1″ thick)
- 2wholegarlic heads(separated but not peeled)
- 1/2cupA-1 Steak Sauce
- 1cupsliced mushrooms
- 1/4cupdry red wine
- 1/4cup finely choppedonions
- 1teaspoonsugar
- 2teaspoonsgarlic granules
- extra-virgin olive oil(if using skillet)
DIRECTIONS
- Place unpeeled garlic cloves on baking sheet.
- Bake at 500 degrees for 15 to 20 minutes or until garlic is soft,& then allow to cool.
- Squeeze the garlic pulp from the skins.
- Chop the pulp slightly.
- In a small sauce pan, combine the garlic pulp, 1/4 cup steak sauce, granulated garlic, wine& onion.
- Heat to a boil,& then reduce the heat, add the mushrooms& sugar,& simmer for 5 minutes.
- Grill steaks on grill or in a skillet oiled with extra-virgin olive oil over medium heat 5 minutes on each side or until done, brushing occasionally with remaining steak sauce.
- Serve the tenderloins topped with the garlic sauce.
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February 7th, 2006 by alice
Tags: Cake, Spice, Zucchini
INGREDIENTS
- 1 (18 1/2 ounce)packagespice cake mix
- 1 (10 3/4 ounce)cancondensed tomato soup, undiluted
- 2eggs
- 1 1/2cups shreddedzucchini, with as much moisture removed i dry mine on paper towels
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- I spray mine with Bakers Joy spray.
- In a large bowl combine all ingredients except zucchini.
- Mix well at low speed until well blended.
- Fold in zucchini.
- Pour into prepared pan.
- Bake for 1 hour or until toothpick inserted near center comes out clean.
- Cool cake in pan on wire rack for 10 minutes.
- Remove from pan.
- Serve plain, dusted with confectioners sugar or drizzled with your favorite glaze.
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February 7th, 2006 by alice
Tags: Bars, Turtle
INGREDIENTS
- 2 (6 ounce)packagesladyfingers
- 1 (14 ounce)packagecaramels, unwrapped
- 1/4cupmilk
- 1 (19 7/8 ounce)packagefudge brownie mix
- 1/3cupwater
- 1/4cupvegetable oil
- 1egg
- 1cuppecan halves, i use chopped pecans
- 1cupsemisweet chocolate morsels
- vegetable oil cooking spray
DIRECTIONS
- Thoroughly spray bottom and sides of 13 x 9 pan with cooking spray.
- Line bottom of pan with ladyfingers, separated into halves, split side up: set aside.
- In medium sized sauceppan melt caramels with milk over low heat stir until smooth and blended.
- Drizzle half over ladyfingers.
- Do not spread.
- Prepare brownie mix with water, oil and egg.
- Stir with spoon until well blended.
- Spoon over ladyfingers.
- Drizzle remaining caramel over brownie.
- Using tip of knife swirl into brownie batter to marble.
- Top with pecans, gently press into batter.
- Bake for 30 minutes only.
- Brownies will not test done.
- Sprinkle with chocolate morsels immediately after removing from oven.
- Cool completely.
- Cut into bars.
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February 7th, 2006 by alice
Tags: Chicken, Salad, Walnut
INGREDIENTS
- 4cups cubedcooked chicken
- 1 1/3cups chopped toastedwalnuts
- 1/2cup finely choppedcelery
- 1/4cup choppedgreen onions
- 1/4cupraisins
- 1/2cupmayonnaise
- 1/4cuplemon juice
- 1/4cupchutney
- 1/2teaspoonsalt(to taste)
- lettuce leaves
- 8carrot curls
- 16slicestomatoes
- 16slicespineapples
- 8 toastedwalnut halves
DIRECTIONS
- In a large mixing bowl, add the first 5 ingredients; stir to combine.
- In a smaller bowl add mayonnaise, lemon juice, chutney, and salt; stir to combine well.
- Pour mayonnaise mixture over chicken mixture; toss to coat.
- Season chicken salad to taste with additional salt and pepper if desired.
- Cover and chill for at least 2 hours.
- Place lettuce leaves on individual salad plates.
- Place two slices each of tomato and pineapple slices on lettuce–alternate tomato, pineapple, etc.
- Spoon 3/4 cup chicken salad to the side of the fruit.
- Add a carrot curl.
- Top salad with a dollop of mayonnaise and walnut half.
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