February 18th, 2006 by alice
Tags: Cream, Dessert, Marshmallow, Pumpkin, Special
INGREDIENTS
-
CRUST
- 2cupsgingersnap crumbs
- 1/2cupsugar
- 1/2cup meltedbutteror margarine
-
FILLING
- 1lbmarshmallows
- 2tablespoonshalf-and-half creamor milk
- 3cupscanned pumpkin puree(not pumpkin pie filling)
- 6tablespoonssugar(or more to taste)
- 1/2teaspooncinnamon
- 1/2ginger
- 1/8teaspoonsalt
- 2cupsCool Whip, frozen topping thawed or whipped cream, whipped,divided
- 1/2cup choppednuts
DIRECTIONS
- In a bowl, combine gingersnaps, butter and sugar; mix well.
- Press into a 9″ x 13″ baking dish.
- Refrigerate while preparing filling.
- FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
- Combine pumpkin puree, sugar, spices and salt.
- Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
- Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
- Pour into prepared crust.
- Chill in refrigerator until set.
- Spread top with 1 cup of the remaining whipped topping.
- Sprinkle with chopped nuts; chill at least 3 hours or overnight.
- Cut into serving-size squares, enjoy!
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February 18th, 2006 by alice
Tags: Fruit, Leather, Quick
INGREDIENTS
- 3fresh peaches, nectarines or plums
- 4 1/2teaspoonssugar
DIRECTIONS
- In blender or food processor, blend fruit and sugar until smooth.
- Pour fruit puree into microwave-safe bowl and cook on HIGH 8 minutes or until puree is reduced by half.
- Lay a piece of microwave-safe plastic wrap on a 10-inch microwave-safe plate.
- Evenly spread 1/4 cup fruit mixture to a 6-1/2 inch diameter circle.
- Make sure edges are not too thin or they will scorch.
- Elevate plate on top of inverted (upside-down) microwave-safe saucer.
- Microwave at MEDIUM (50% power) about 5 minutes or until leather is no longer sticky in center.
- If more cooking time is needed, cook at MEDIUM in 25 second increments, watching closely so that leather does not burn.
- Carefully place plastic wrap with fruit leather on wire rack to cool.
- Let stand at room temperature overnight to dry.
- Repeat with remaining fruit puree.
- Roll up leathers in plastic wrap.
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February 18th, 2006 by alice
Tags: Cream, Fudge, Marshmallow, Nut
INGREDIENTS
- 1 (10 ounce)jarmarshmallow cream
- 1 1/2cupssugar
- 2/3cupevaporated milk
- 1/4cupbutteror margarine
- 1/4teaspoonsalt
- 2cupsvanilla baking chips
- 1/2cup choppednuts(any kind)
- 1teaspoonvanilla
DIRECTIONS
- In a heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter OR margarine and salt; bring to a full boil, stirring constantly, over medium heat.
- Boil for 5 minutes (this must be timed; start timing when mixture is at full boil).
- Remove from heat; add the vanilla chips and 1 tsp vanilla extract; stir rapidly until the vanilla chips are completely melted.
- Add in nuts.
- Pour into an 8″ x 8″ square baking pan lined with foil (make sure that the foil is overlapping sides of pan for easy removal).
- Chill in refrigerator until firm (about 2 hours).
- remove from fridge, lift out of pan by the ends of foil; remove foil, cut into small squares.
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February 18th, 2006 by alice
Tags: Crescent, Taco, Wreath
INGREDIENTS
- 2 (8 ounce)cansrefrigerated crescent dinner rolls
- 2chipotle chiles in adobo(from can)
- 1/3cupsour cream
- 1/4cup choppedfresh cilantro
- 1/4cupmayonnaise
- 1teaspoonsugar
- 1/4teaspoonsalt
- 1/4teaspooncumin
- 1/2cupsliced ripe olives
- 1avocado, peeled,diced and dipped in
- lime juice
- 1/2cup choppedfresh tomatoes
- 1/2cup shreddedcheddar cheese
- 1/2cupsalsa
DIRECTIONS
- Heat oven to 375F.
- Invert a custard cup on center of ungreased cookie sheet.
- Do not unroll crescent rolls.
- Slice each log into 20 rounds (40 total).
- Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
- Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
- Remove custard cup from center of wreath.
- Bake for 15 to 18 minutes or until light golden brown.
- Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
- Combine chipolte chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
- Blend until chiles are chopped finely and mixture is thouroughly combined.
- Place cooled wreath on serving tray or platter.
- Spread sour cream mixture over wreath.
- Decorate with olives, avocado, tomato, and cheese.
- Place salsa in a small bowl; place in center of wreath.
- Store in refrigerator.
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February 18th, 2006 by alice
Tags: Chicken, Chinese, Sauce, Sour, Sweet
INGREDIENTS
- 2stalkscelery, sliced
- 2largecarrots, sliced
- 1largegreen pepper, cut in strips
- 3/4cupflour
- 2-3cloves fresh mincedgarlic
- 1egg, beaten
- 1/2teaspoonginger
- salt and pepper
- 4chicken breast fillets
- 1cupoil
- 1 1/2cupswater
- 1cup packedbrown sugar
- 1cupvinegar
- 1 (16 ounce)cantomatoes
- 1cupwater
- 1/2cupcornstarch
- 1/8teaspoonsalt
DIRECTIONS
- Cook celery, geen peppers and carrots in a small amount of water in a saucepan, until tender-crisp; drain, set aside.
- Combine flour, minced garlic, egg, ginger, salt and pepper in a bowl; mix well.
- Pound the chicken fillets with a meat mallet.
- Cut into strips.
- Dip the chicken strips into batter; coating well.
- Brown lightly in hot oil, in a large skillet; drain on paper towels.
- In a Dutch oven, bring 1-1/2 cups water to a boil.
- Stir in brown sugar; cook 1 minute.
- Add in vinegar and tomatoes; bring to a boil again.
- Stir in cornstarch and remaining 1 cup water, gradually.
- Cook for 3 minutes, stirring constantly; add chicken, cooked veggies and salt to taste.
- Cook until heated through.
- Serve over cooked rice.
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