From The Kitchen

Peanut Butter Passion Cake

2012-02-02T17:39:00.000-08:00

Missy's Peanut Butter Passion Cake
Added by Melissa Dommert [mdommert] on Oct 9, 2011

Melissa from Baytown, TX (pop. 118,005) says:
I have never shared this specific recipe until now. It’s a wonderful cake and has been a prizewinning blessing to me. It won a 1st place ribbon and $100. prize in the 2010 Kroger Employee Holiday Baking Contest and a 1st place medal in the adult dessert category at the Texas Rice Festival cooking contest held in Winnie, Texas, last weekend. It’s a blessed cake! Nothing would please me more than to hear from one of you telling me that you tried it and liked it too! Hope you enjoy!

Cook time:	50 Min		Difficulty:
Prep time:	30 Min		Serves:	10-12

Ingredients

CAKE

- 2 c sugar

- 1 c vegetable oil

- 2 eggs

- 1 tsp vanilla extract

- 3 c all purpose flour

- 3/4 c cocoa, unsweetened

- 2 tsp baking powder

- 2 tsp baking soda

- 1 1/2 tsp salt

- 1 c coffee, room temperature (water can be substituted

- for the coffee but it's purpose is to enhance the

chocolate flavor of the cocoa)

- 1 c buttermilk

FROSTING

- 8 oz cream cheese, room temperature

- 1 c peanut butter, creamy

- 1/2 c powdered sugar

- 1/2 tsp salt

- 12 oz non-dairy whipped topping, thawed

- 1/2 c chocolate sandwich cookie crumbs

- 2 c chopped peanut butter cups

- 1/4 c prepared fudge frosting (any brand)

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
2. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
3. Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
4. Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth. Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse. Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired. For the cooking contest, I carefully cut each peanut butter cup in half and placed it on the cake (as shown in the photo) but what I really like to do is buy 2-3 packages of individually wrapped peanut butter cups (I think there are 8 in a package) and chop them up into chunks. This is easier to do if they're slightly chilled. Pile them onto the top of the cake (broken pieces, crumbs and all) and drizzle that with the softened fudge frosting (first soften it in the microwave for about 10 seconds - just long enough to thin it). Chill until serving time. For a gourmet touch, I like to split the layers or sheet cake in half and spread frosting between the layers as well. If you do it this way (and it’s worth it to do it), the cake is much easier to work with if it’s very well chilled. Who doesn’t like extra layers of frosting? You could also sprinkle finely chopped peanut butter cups on top of the frosting between the layers.

Missy's Peanut Butter Passion Cake | Chocolate Recipes | mdommert | Just A Pinch Recipe Club

2012-02-02T15:28:00.000-08:00

Missy's Peanut Butter Passion Cake | Chocolate Recipes | mdommert | Just A Pinch Recipe Club

Black-Eyed Pea Salad

2012-01-31T21:44:00.000-08:00

http://allrecipes.com/recipe/black-eyed-pea-salad/

Rated:

Submitted By: LADYEM

Photo By: WILLANDJENN2004

Prep Time: 30 Minutes

Ready In: 8 Hours 30 Minutes

Servings: 8

"Toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and enjoy!"

Ingredients:

2 (15.5 ounce) cans black-eyed peas

1 large tomato, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1/2 red onion, diced

1 stalk celery, chopped

1 tablespoon chopped fresh parsley

3 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper to taste

Directions:

1.	In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
2.	In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Smores Recipe

2012-01-31T15:56:00.000-08:00

Smores Recipe

Grown-up S’mores

by Zoë François posted at 6:30 pm | Comments (0)

These sophisticated bite-size treats are a take on some of my favorite childhood flavors; they’re a combination of S’mores and a Mounds bar. Cinnamon graham cracker cookies are topped with milk chocolate ganache, candied pecans, sweet coconut and finished with an ethereal almond scented toasted meringue.
I get the meringue evenly toasted by using a blowtorch. You can use one from the hardware store or get a smaller one sold at kitchen stores for making crème brulee. It is one of my favorite kitchen tools.
Grown-up S’mores
Makes: Twenty-four 1-inch S’mores
Prep Time: 45 minutes
Baking Time: 12 minutes
Level: multiple steps, but all of them are easy
For the Homemade Graham Cracker Cookies:
1/2 cup unsalted butter, softened
1/4 cup sugar
1 tablespoon molasses
1/4 cup honey
1 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
Cinnamon-sugar (1/4 cup sugar mixed with 1/2 teaspoon cinnamon) for the top
For the Milk Chocolate Ganache:
6 ounces milk chocolate, finely chopped
1/4 cup heavy cream
1 cup sweetened shredded coconut
For the Candied Pecans:
30 pecan halves
3 tablespoons maple syrup
Pinch salt
Almond Meringue:
1/2 cup egg whites (about 5 large)
1 cup sugar
Pinch salt
1/4 teaspoon almond extract
To prepare the Graham crackers:
Preheat oven to 350 degrees F. Prepare a cookie sheet with parchment paper.
In a stand mixer cream together the butter and sugar, until the butter is light and fluffy, about 1 minute. Add the molasses and honey, mix for another minute. In a small bowl, combine the flours and salt. Add the dry ingredients to the butter and mix on low speed until just combined. Wrap the dough in plastic and refrigerate until firm, about 30 minutes or overnight.

Once the dough is firm, roll it out on a well-floured surface until it is 1/16-inch thick. Use a 1 to 1 1/2 -inch round cookie cutter to cut out the circles. Place them on the prepared cookie sheet and bake for about 12 minutes or just until golden.

Allow to cool completely. These cookies can be made a day ahead and stored in an airtight container.
Prepare the milk chocolate ganache:
In a small pot warm the cream over low heat, just until it starts to simmer around the edges. Add the chopped chocolate and swirl the pot to make sure the chocolate is submerged. Let sit for one minute and then gently stir until smooth. Pour into a small bowl and cool to room temperature. Can be made the day ahead.
Prepare the candied pecans:
In a small bowl, mix together the nuts, syrup and salt. Place the nuts on a cookie sheet lined with a silpat or lightly greased. Bake at 350°F for about 10 minutes, or until the nuts are nicely toasted and the syrup is slightly caramelized. Set aside and cool. Can be made the day ahead.

Once the ganache is set up, spread 1 teaspoon on 24 of the cookies.

Place about 1 teaspoon of the coconut on each chocolate covered cookie.

Using a small pastry bag or spoon, drop 1/4 teaspoon of the ganache over the coconut.

Press one of the candied pecans onto the ganache.
To prepare the meringue:

In the bowl of a stand mixer combine the egg whites, sugar and salt. It will be very thick and grainy.

Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted.

Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed.

Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. Once the eggs are whipped add the almond extract and whip for a few more seconds.

Using a pastry bag fitted with a large round tip, pipe out a peak of the meringue. It should look like soft serve ice cream.

Use a blowtorch to toast the meringues. (If you want to do this under a broiler, you need to work quickly so the ganache won’t melt.) Serve immediately or refrigerate, uncovered for a few hours.
More Baking Recipes from Zoe:

Peanut Butter Meltaway Cake

2012-01-31T15:36:00.000-08:00

Peanut Butter Meltaway Cake

Chocolate Flan Cake | Chocolate Recipes | Just A Pinch Recipe Club

2012-01-23T18:02:00.000-08:00

Chocolate Flan Cake | Chocolate Recipes | Just A Pinch Recipe Club

Added by Roberta Broussard [robann] on May 28, 2010

Roberta from Pflugerville, TX (pop. 73,278) says:
The cake will stay moister than most cakes you’ve ever made and you will see it separate a bit from the pan when it is done. Make sure the cake is done on the inside of the bundt pan. Bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very rich, moist chocolate cake. Although very tempting to do this, DO NOT try to serve this before chilled completely. It falls apart, doesn't set up, makes a big mess, ect. I know this by making that mistake! I make my cake the day before and chill overnight. When taking it somewhere I leave it in the bundt pan until we are at the place then flip it over right before serving. I brought this to an office gathering and it was a big hit! I've never had such a big response to a recipe.

Cook time:	1 Hr		Difficulty:	MEDIUM
Prep time:	24 Hr		Serves:	6-8

Ingredients

- 1 bx devil's food cake mix

- 1 can(s) coca-cola

- 12 oz can evaporated mik

- 14 oz can sweetened condensed milk

- 3 eggs

- 1 Tbsp vanilla extract

- 1/2 btl (23.3 oz) cajeta or any caramel topping/sauce

Directions

1. Make devil's food cake mix according to directions on box, substituting Coke for the water. Put aside.
2. Combine evaporated milk, sweetened condensed milk, eggs,and vanilla; mix with mixer or in a blender for 2-3 min. Set aside.
3. Spray Bundt pan with cooking spray. Pour 1/2 bottle of Cajeta into bottom of Bundt pan, then pour cake batter in on top of caramel. (You will pour the flan mixture down the side of the Bundt pan and chocolate cake mixture. Flan mixture will go down the side and below the chocolate cake.)
4. Get a pan that the Bundt pan will fit in. Fill pan with water, then set Bundt pan in water and place in oven. Cook at 400 degrees for about 1 hour. Start checking at 45 min. Use toothpick in the center of the cake to check if done. (Cake will also separate from sides of pan when done.)
5. You must cool this cake in the refrigerator at least 4-5 hours so that the flan sets up. (I make mine the day before serving and put it in the fridge overnight.) When cooled, put large plate or serving tray on top of Bundt pan and flip over. This cake is very messy because the caramel drips down when you turn it. Remove from refrigerator at least 2 hours prior to serving.

Pasta with Carbonara Sauce

2012-01-17T10:11:00.000-08:00

Pasta with Carbonara Sauce
Added by Lynnda Cloutier [eatygourmet] on Jan 17, 2012

Lynnda from Mission Viejo, CA (pop. 94,410) says:
This is traditionally served with spaghetti, but any long or ribbon shape, such as tagliatelle or linguine, will be fine.

Cook time:			Difficulty:
Prep time:			Serves:

Ingredients

- 7 oz. dried pasta, such as spaghetti or linguine

- 1 tbsp. butter

- 1 shallot, finely chopped

- 2 garlic cloves, finely chopped

- 6 slices bacon, chopped

- 2 eggs

- 2/3 cup light cream

- 2 tbsp. freshly grated parmesan cheese, plus extra to

serve

- sea salt and ground black pepper

Directions

1. Bring a large pan of salted water to a boil. Add spaghetti and cook according to package instructions, about 8 minutes.
2. Meanwhile, heat butter in small skillet. Add shallot, garlic and bacon and cook for 5 minutes til golden. Put the eggs, cream and Parmesan into a bowl and beat, adding salt and pepper to taste.
3. Drain pasta and return to hot pan. Remove pan from heat and add shallot mixture. Add egg mixture and toss well. Divide between 2 serving bowls, sprinkle with Parmesan and black pepper, the serve at once. Serves 2

Magic crust custard pie | Pie Recipes | Just A Pinch Recipe Club

2012-01-13T00:05:00.000-08:00

Magic crust custard pie | Pie Recipes | Just A Pinch Recipe Club

Magic crust custard pie
Added by Robyn Witte [applecrisp515] on Sep 9, 2011
Robyn from Hartford, IA (pop. 501) says:
My Mom used to make this yummy custard. The flour settles to the bottom and creates its own crust. Easy and very good!
Cook time: 45 Min Difficulty:
Prep time: 5 Min Serves: 8
Ingredients
- 1/4 c margarine
- 4 eggs
- 3/4 c white sugar
- 1 pinch salt

- 2 c milk, 2%
- 2 tsp vanilla extract
- 1/2 c all purpose flour
Directions

1. Put all ingredients into a blender. Blend for 30 seconds. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg. Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.

BravoTopChef's Channel - YouTube

2012-01-11T13:14:00.000-08:00

BravoTopChef's Channel - YouTube

Katherines Corner | a blog for sharing recipes, crafts, giveaways, book club, photography, life stories, book and product reviews. Go Ask Katie

2012-01-10T11:43:00.000-08:00

Katherines Corner | a blog for sharing recipes, crafts, giveaways, book club, photography, life stories, book and product reviews. Go Ask Katie
Meals On Monday, Ham and Sage Noodles

Print Mary Berry Smoothie | Just A Pinch Recipe Club

2012-01-06T14:46:00.000-08:00

Print Mary Berry Smoothie | Just A Pinch Recipe Club

Recipes | The Dr. Oz Show

2012-01-06T14:22:00.000-08:00

Recipes | The Dr. Oz Show

1 of 20 Photos BBQ Chicken Calzones

2012-01-06T13:41:00.000-08:00

http://allrecipes.com/Recipe/BBQ-Chicken-Calzones/Detail.aspx?ms=1&prop25=75115967&prop26=DailyDish&prop27=2012-01-06&prop28=DailyRecipe&prop29=FullRecipeLink&me=1

recipe image

Rated: rating
Submitted By: TUMMY13
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 25 Minutes

Ready In: 45 Minutes
Servings: 4
"If you like BBQ Chicken Pizza, you'll like this easy-to-make calzone version!"
Ingredients:
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast
meat
2/3 cup barbeque sauce

1 (10 ounce) can refrigerated pizza crust
dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 1/6/2012

Crème Brûlée Cheesecake Bars

2012-01-06T12:11:00.000-08:00

Crème Brûlée Cheesecake Bars

Grandma's Chicken Broth Dumplings

2011-11-20T13:16:00.000-08:00

I enjoy these dumplings on a cold winter night with my family. They warm a person up on the inside. My husband eats his with black pepper and crackers. I like mine just as they are.

Ingredients:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chicken broth

1 egg, lightly beaten

1 tablespoon dried parsley

2 tablespoons minced onion

directions:

	Mix together flour, baking powder, and salt in medium bowl.
	Stir together broth, egg, parsley, and onion. Add dry ingredients and stir until moistened.
	Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into circles and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.

Tools For Making Pies

2011-11-18T17:15:00.001-08:00

.
A Pastry Knife

A pastry knife is also known as a pastry blender. It’s used to cut the butter or shortening into the flour.
The fat--butter or shortening--has to be distributed through the flour prior to making the dough. Once mixed and rolled, this fat creates small, flat pockets of fat in the formed crust. In the heat of the oven, these melt—and in the case of butter—create pockets of steam. This delaminates the dough and makes the crust flakey.
Pastry knives are constructed with a series of parallel blades to cut through the butter and flour and which are attached to a handle. Since the blades are forced through the butter with some pressure, we recommend a pastry knife of sturdy construction. Our personal preference is for pastry knives with sure-grip handles as we tend to grip and twist the knife as we drive the blades through the butter.

A Rolling Pin

A rolling pin is used to roll the dough to a thin layer, 1/8 inch thick or a little thicker.
Look for a rolling pin that is rigid, sturdy and has a slick surface so the dough does not adhere to the rolling pin. We recommend one with a ball bearing chassis for smooth, easy, non-slip rolling.
We carry three rolling pins: a nonstick rolling pin, a marble rolling pin, and a stainless steel rolling pin and have used all three. The stainless rolling pin is a big, heavy chunk of steel. (The weight of the rolling pin means that you do not need to press as hard since the weight is creating some of the pressure.) The marble rolling in is turned from solid marble. The nonstick on is constructed of a nonstick Teflon® surface bonded to a wooden roller.
We like all three. The nonstick rolling pin gets the most use; we reach for that for most light work and when rolling soft, light rolls. When we are making cinnamon rolls or rolling pastry doughs, we usually reach for the stainless pin.
In doughs using butter, it is critical that the dough be kept cool so that the butter does not melt. If the butter turns to a liquid, the dough is ruined and must be discarded. The advantage of steel and marble is that rolling pins made with either can be chilled in the refrigerator or freezer. These chunky bocks of steel and marble can chill the dough and extend the time that you can work with the dough before the butter becomes soft and turns to a liquid. This feature is a real advantage.

Pie Pans

In our opinion, every pie maker should have three types of pans at a minimum: Professional grade, heavy duty, dark colored, nonstick pans; deep-dish, dark metal pans; and stainless pans.
The professional grade nonstick pans will be used for most of your work. They are sized for most recipes. Because they are heavy and dark, they will absorb heat, bake the crust evenly, and reduce the chances of an underbaked, soggy crust. We do not recommend glass or ceramic pans.
The surface should be so slick that you can slide the cooled pie from the pan to a platter or plate for serving. You can then cut the pie into neat slices without having to dig slices from the pan and since you are not cutting in the pan, you will not mar the nonstick surface of the pan.
The deep dish metal pans will be used for deep dish pie recipes. Again the dark metal will bake the crust thoroughly.
The stainless pans are perfect for crumb crusts, either unbaked pies or baked pies made with crumb crusts. Since the crumbs are cooked, you don’t need to further bake the crumbs and the shiny surface reflects rather than absorbs heat protecting the rather fragile crumbs.
You may also wish to invest in mini-pie pans. Four mini pie pans are the equivalent of one standard pie pan. They will require more dough than a standard recipe but the same filling.

Pie Weights
Pie weights are essential for unbaked pie crusts. They are laid across the bottom of the pie crust before baking to avoid bubbles and upheavals in the crust while baking.
Pie weights can be purchased in two types: ceramic beads and pie weight chains. Both work satisfactorily.

Pie Shields
Pie shields are essential for fruit and custard pies including pumpkin pies. (Pumpkin pies are custard pies as are many other egg-based pies.)
In the long heat of the oven necessary to bake a fruit or custard pie, the rim of the pie crust—exposed to heat from above and below—is over baked. A pie crust shield protects the edge of the crust from above, reflecting the heat. Unless you want to use strips of aluminum foil, which are an aggravating nuisance, pie crust shields are essential. Simply slip them on the pies before they go in the oven.
Pie shields come in aluminum and silicone. We’ve used aluminum. Silicone shields collapse and are easier to store.

Other Tools

We use a flour shaker every time we make dough on the counter. We dust the counter, dust the rolling pin, and sometimes dust our hands. They are not expensive and are a good investment.
A bench scraper is one of the most used tools in our kitchen. We use it to scrape dough clear of the counter, to lift pie dough to place it in pie pans, and to cut the excess dough from around the rims of our pie pans. It seconds as a straightedge and as a ruler with inch and fractional measures etched in the metal blade.

upsidedown apple pecan pie | Pie Recipes | Just A Pinch Recipe Club

2011-11-15T03:26:00.000-08:00

upsidedown apple pecan pie | Pie Recipes | Just A Pinch Recipe Club

upside down apple pecan pie
Added by francine bryson [frannie] on Jun 24, 2010

francine from pickens, SC (pop. 18,112) says:
this is the pie i won the nc state grand prize apple cook off with . is looks like alot of a steps but its more simple than it sounds

Cook time:	1 Hr		Difficulty:	MEDIUM
Prep time:	20 Min		Serves:	8

Ingredients

- 2 store bought pie crust

- 6 c cored and sliced apples

- 1 1/2 c pecan halfs

- 1 stk butter, softened

- 1 1/8 tsp cinnamon, ground

- 1/2 tsp nutmeg

- 1 1/2 c brownsugar

- 1/2 c white sugar

- 2 Tbsp lemon juice, fresh

- 3 Tbsp all purpose flour

- 1 Tbsp apple pie spice

- 1 tsp vanilla extract

Directions

1. rub soft butter on bottom and sides of deep dish pie pan , place pecans round side down till cover whole inside of pan, spread brown sugar till all nuts are covered , place one pie crust on top of nuts press till forms the bottom of pan set aside
2. in bowl place lemon juice, flour, white sugar, spices, vanilla mix well, add sliced apples and toss till coated, pour into piecrust making as even as u can cover with other pie crust, fold over sides crimp together dont worry about looks this is the bottom of your pie poke holes at random with fork for steam
3. place in 450 oven for 10 mins reduce heat to 350 for 45 mins
4. remove from oven, let sit till the bubbling stops ( importiant = u must flip this over to serve while its still hot the pecans are the top of your pie should be very shiny and all pastry is covered serve warm with ice cream

Chicken and Gnocchi Soup

2011-11-10T06:58:00.000-08:00

Chicken and Gnocchi Soup

Rated:

Submitted By: Christina

Photo By: H3ATH3R

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 6

"This comforting chicken and dumpling soup is so delicious...it'll warm you inside and out. Enjoy!"

Ingredients:

1 tablespoon olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

1 pound cooked, cubed chicken breast

4 cups chicken broth

1 (16 ounce) package mini potato gnocchi

1 (6 ounce) bag baby spinach leaves

1 tablespoon cornstarch (optional)

2 tablespoons cold water (optional)

2 cups half-and-half cream

salt and ground black pepper to taste

Directions:

1.	Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
2.	Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3.	Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Cinnamon French Toast

2011-11-04T21:28:00.000-07:00

Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

3 eggs (slightly beaten)
2/3 cup fat-free milk or evaporated fat-free milk
2 tablespoons sugar, divided
1 1/2 teaspoons vanilla
3/4 teaspoon cinnamon, divided
8 slices (1-inch thick) French or Italian bread (about 3- to 4-inches in diameter)
1 cup Rice Krispies cereal
2 medium bananas, sliced or 2 cups sliced fresh strawberries
1/2 cup maple syrup, warmed

Directions

1. In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.

2. Bake at 450° F about 11 minutes or until light brown.

3. Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.

4. Turn bread slices. Sprinkle with RICE KRISPIES cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450° F about 5 minutes more or until light brown.

5. Top each slice with some banana slices. Serve with syrup.

Cooks.com - Recipe - Easy Breakfast Casserole

2011-11-03T07:39:00.000-07:00

Cooks.com - Recipe - Easy Breakfast Casserole

Beef Taco Skillet

2011-11-01T09:19:00.000-07:00

Rated:

Campbell's Kitchen

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 Minutes

Servings: 4

"Favorite flavors of the Southwest, featuring salsa, tortillas and melted cheese, will make this easy skillet supper a family favorite."

Ingredients:

1 pound ground beef

1 (10.75 ounce) can Campbell's®

Condensed Tomato Soup (Regular or 25

% Less Sodium)

1/2 cup salsa

1/2 cup water

6 (6 inch) flour tortillas, cut into 1-inch

pieces

1/2 cup shredded Cheddar cheese

Directions:

1.	Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
2.	Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese.

Candied Cherry Muffins

2011-10-18T10:22:00.000-07:00

2 c. all-purpose flour
2 c. chocolate chips
1/4 c. firmly packed light brown sugar
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 c. candied cherries, chopped
3/4 c. milk
1/3 c. vegetable oil
1 egg

Combine flour, 1 3/4 cups chocolate chips, brown sugar, sugar, baking powder, soda and salt. Stir in candied cherries; set aside.In small bowl combine milk, oil and egg until well blended. Stir into flour mixture just until dry ingredients are moistened.
Spoon into paper lined muffin cups. Sprinkle with remaining chocolate chips. Bake 20 minutes at 375 degrees until golden. Makes 12 large muffins.
After the muffins cool you can glaze them.

GLAZE

1/4 cup butter
2 cups powdered sugar
2 tbsp milk, or more to consistency desired
extract/flavoring, fruit zest/juice, chocolate

DIRECTIONS

Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
Sift 2 cups of powdered sugar into a medium size bowl.
Add the melted butter to the powdered sugar.
Add 2 tablespoons of milk.
Beat until smooth and creamy, adding a little more milk if necessary.
Drizzle over a cooled cake.

The glaze sets quickly, applying decorations or toppings such as nuts, should be done immediately. Allow a glazed cake, cupcakes and/or muffins to set for at least 2 hours at room temperature.
TIPS

For a richer and creamier glaze, use heavy cream or whipping cream in place of the milk.
Add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
Try substituting citrus juice for the milk and add a little grated zest for a great citrus flavor.

Tuscan Cabin

2011-10-18T07:39:00.000-07:00

Tuscan Cabin