April 16th, 2006 by alice
Tags: Bacon, Beans, Buttered, Carrots, Garlic, Green
INGREDIENTS
- 7slicesbacon
- 2 (9 ounce)packages frozengreen beans, thawed
- 6mediumcarrots, cut into 3 ",long strips
- 2tablespoonsbutter
- 2cloves mincedgarlic
- 1/2teaspoonblack pepper
DIRECTIONS
- In a large skillet, cook bacon just until crisp, turning occasionally.
- Remove bacon and reserve 2 tablespoons of drippings in skillet.
- Drain bacon on paper towels.
- Add carrots to skillet along with butter and stir fry over medium heat for about 3 minutes.
- Add green beans and garlic and continue stir frying until vegetables are done.
- Stir black pepper into vegetables and remove from heat.
- Transfer to a serving dish, crumble bacon and sprinkle over top of vegetables.
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April 16th, 2006 by alice
Tags: Candy, Chocolate, Cups, Easy, Nut
INGREDIENTS
- 1cupmilk chocolate chips
- 1teaspoonvegetable shortening
- 1cup brokenpecansor walnuts
DIRECTIONS
- Place chips and shortening in medium microwave safe bowl and microwave on high or 1 to 1 1/2 minutes or until smooth when stirred.
- Stir in nuts.
- Spoon heaping teaspoonful of mixture into 1″ paper candy cups.
- Refrigerate until firm.
- Peel off paper cups, if desired.
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April 16th, 2006 by alice
Tags: Cranberry, Muffins
INGREDIENTS
- 1/2vanilla bean, cut into small pieces
- 1cupsugar
- 1/2cupbutteror margarine
- 2cupsflour
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1/2cupmilk
- 1/2 (12 ounce)packagecranberries, chopped or sliced using food processor and slicing disc
- 2tablespoonssugar
- 1/2teaspoonnutmeg
- 2eggs
DIRECTIONS
- Preheat oven to 375 degrees F.
- Prepare muffin tins by lining with paper of greasing muffin cups.
- Place vanilla bean pieces and sugar in a food processor or blender and process until vanila beans is ground into tiny brown flecks.
- In a large mixing bowl cream vanilla sugar and butter until smooth.
- Add eggs, one at a time, beating well after each addition.
- In seperate bowl combine dry ingredients.
- Add dry ingredients to batter alternately with milk, mixing well.
- Fold in cranberries.
- Spoon batter into muffin cups.
- Mix sugar and nutmeg together in small cup and sprinkle over muffins.
- Bake for 25-35 minutes or until lightly brown.
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April 16th, 2006 by alice
Tags: Cream, Potato, Rice, Soup, Wild
INGREDIENTS
- 1/2lb 96% fat-freelean ground beef
- butter-flavored cooking spray
- 1/2cup choppedonions
- 3/4cup shreddedcarrots
- 3/4cupfrozen hash brown potatoes
- 1 (10 3/4 ounce)cancondensed cream of potato soup
- 1 (10 3/4 ounce)can condensed98% fat-free cream of chicken soup
- 1 (14 ounce)cannonfat beef broth
- 1 1/2cupshalf & half light cream
- 1cupcooked wild rice
DIRECTIONS
- In 4 quart saucepan, brown ground beef.
- Drain, rinse and set aside.
- Spray saucepan with butter-flavor cooking spray.
- Sauté onion, carrot and hash browns until onion is clear.
- Blend in soups, then beef broth.
- Gradually blend in half and half.
- Stir in rice and browned meat.
- Continue to cook until heated throughout.
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April 16th, 2006 by alice
Tags: Cookies, Pecan, Rosemary
INGREDIENTS
- 8tablespoonsbutter or margarine, room temp.
- 1/4cupbrown sugar
- 1/4cupwhite sugar
- 1 1/4cupsflour
- 1/2cupground pecans, toasted
- 12pecan halves(to garnish)
- 1/2teaspoonsalt
- 1/2teaspoonvanilla extract
- 1tablespoonfresh rosemary, finely chopped
DIRECTIONS
- Preheat oven to 350-degrees F.
- In a large bowl, cream butter and sugars until light.
- With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
- Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
- Put muffin tin in refrigerator for 20-30 minutes.
- Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
- Place one pecan half in the center of each cookie.
- Bake 15-20 minutes or unitl centers are firm to the touch and edges are golden brown.
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