April 7th, 2007 by alice
Tags: Mint, Smores
INGREDIENTS
- graham cracker squares, as needed
- marshmallows(large, not mini)
- Andes mints candies, as needed
DIRECTIONS
- Place foil on baking pan.
- Lay out several graham cracker squares on foil.
- Lay Andes mint on each graham cracker.
- Put 1 large marshamllow on mint.
- Top with another graham cracker.
- Cover with foil and place in toaster oven or regular oven.
- Bake at 400°F until marshmallows and chocolate are melted.
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April 7th, 2007 by alice
Tags: Pickledions, Pink
INGREDIENTS
- 2lbsred onions, thinly sliced,separated into rings
- 6sprigsfresh rosemary(4-inch)
- 2cupschampagne vinegaror white wine vinegar
- 1 1/2cupswater
- 1cupsugar
- 1 1/2tablespoonswhole mixed pickling spices
- 2teaspoonskosher salt
DIRECTIONS
- Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
- Add 2 rosemary sprigs.
- Repeat layering twice more with remaining onions and rosemary.
- Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
- Reduce heat and simmer 2 minutes, stirring often.
- Pour hot liquid over onions, pushing onions down into liquid.
- If necessary, add just enough cold water to cover onions.
- Cool.
- Place lid on jar; refrigerate at least 1 day.
- (Can be made 2 weeks ahead; keep chilled.).
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April 7th, 2007 by alice
Tags: Baked, Broccoli, Ravioli, Spinach
INGREDIENTS
- 2 (10 ounce)packagesfrozen chopped spinach, defrosted and squeezed dry
- 1tablespoonolive oil
- 4-6clovesgarlic, finely chopped
- 1 1/2-2lbsbroccoli, can use fresh or frozen,chopped(if frozen, must be defrosted)
- salt and pepper
-
Sauce
- 2tablespoonsbutteror margarine
- 2tablespoonsflour
- 2cupsvegetable stock(or chicken stock if you prefer)
- 1/2cupskim milk(can use whole milk or cream if you like a richer sauce)
- 1/2cup gratedparmigiano-reggiano cheese
- 1/4teaspoon freshly gratednutmeg (optional)
- salt and black pepper
- 2cups gratedprovolone cheeseor mozzarella cheeseor italianfour cheese blend
- 1 (28 ounce)package frozencheese ravioli(or use your favorite, mushroom, spinach, even meat)
DIRECTIONS
- Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
- Steam broccoli for about 5 minutes until bright green and slightly tender.
- As water heats up to a boil, heat a large skillet over medium heat.
- Add olive oil and chopped garlic, and saute for about 1 minute.
- Next, add drained spinach to the pan, along with the steamed broccoli.
- Toss vegetable well with garlic oil to coat evenly.
- Saute for about 5 minutes.
- Season with salt and pepper, remove from the heat into a bowl, and set aside.
- For the sauce: In the same skillet, melt the butter and wisk in the flour into the butter and cook for about 1-2 minutes.
- Add stock, raise heat and bring mixture to a boil, wisking the entire time.
- Slowly wisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
- Season sauce with nutmeg (if desired) and salt and pepper.
- For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
- Cook for about 4 or 5 minute, until slightly underdone.
- The ravioli will finish cooking with sauce under the broiler.
- Place a thin layer of the white sauce in an oven proof casserole dish.
- Drain ravioli.
- Layer ½ of the ravioli in the baking dish.
- Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
- Add the rest of the vegetable mixture, then the remaining half of the ravioli.
- Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
- Place caserole dish under the broiler or in oven about 8 or so inches from the element.
- Broil about 5 minutes until cheese melts and is bubbly and starting to brown.
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April 7th, 2007 by alice
Tags: Cinnamon, Cookies, Crackle
INGREDIENTS
- 1/2cupbutter(no substitutions)
- 1/2cupshortening
- 1cupsugar
- 1/2cupbrown sugar
- 1egg
- 1teaspoonvanilla
- 1/2teaspoonalmond extract
- 2 1/2cupsflour
- 1tablespooncinnamon
- 2teaspoonsbaking soda
- 2teaspoonscream of tartar
- 2teaspoonsnutmeg
- 2teaspoonsorange zest
- 1/2teaspoonsalt
- additionalsugar
DIRECTIONS
- Set oven to 350 degrees.
- In a mixing bowl, cream butter, shortening and sugar.
- Add the eggs and extracts; mix well.
- Combine the next seven ingredients; gradually add to the creamed mixture.
- Shape into 1-inch balls; roll in sugar.
- Place 2-inches apart onto a ungreased baking sheet.
- Bake for 10-15 mins, or until lightly browned.
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April 7th, 2007 by alice
Tags: Butter, Chocolate, Cookies, Peanut
INGREDIENTS
- 1/2cupbutter, softened
- 1/2cupsugar
- 1/2cupbrown sugar
- 1cupcreamy peanut butter, divided
- 1egg, slightly beaten
- 1teaspoonvanilla
- 1 1/2cupsflour
- 1/2cupbaking cocoa
- 1/2teaspoonbaking soda
- 3/4cupicing sugar
DIRECTIONS
- Set oven to 375 degrees.
- In a large mixing bowl, cream butter, sugars and 1/4 cup peanut butter.
- Add egg and vanilla; mix well.
- Combine flour, cocoa and baking soda; add to creamed mixture and mix well.
- Blend icing sugar with remaining peanut butter until smooth.
- Roll into 24 balls, 1-inch each.
- Divide dough into 24 pieces; flatten each into a 3-inch circle.
- Place one peanut butter ball on each circle; bring edges over to completely cover it (dough may crack; reshape cookies as needed).
- Place cookies seam-side down on ungreased cookie sheet.
- Flatten each cookie slightly with bottom of a glass dipped in sugar.
- Bake for 7-9 mins, or until set.
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