Homemade Steak Sauce - "A1"

1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce

Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle.

Cap tightly and refrigerate to use within 90 days.

Homemade Candy - Three Musketeer's Bars

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft−crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.

When the chocolate is thoroughly blended and the nougat has thickened, Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

Betty Crocker Skillet Recipe's - Rigatoni

Get the Recipe HERE! Many other great skillet recipe's too!

Betty Crocker Recipe - Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

I just had to share this one from Betty Crocker. Yummy!

Crust


1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted

Filling

5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs

Sauce

1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
1/4 cup golden raisins, if desired

1.Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.

2.While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.

3.Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.

4.Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.

5.In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.

6.To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

Makes 16 servings


Nutrition Information:



1 Serving (1 Serving)
Calories 470(Calories from Fat 320),Total Fat 35g(Saturated Fat 22g,Trans Fat 1 1/2g),Cholesterol 145mg;Sodium 300mg;Total Carbohydrate 30g(Dietary Fiber 0g,Sugars 27g),Protein 7g;Percent Daily Value*:Calcium ;Exchanges:0 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;5 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
 
© 2011 ®/TM General Mills All Rights Reserved
 

Valentine's Day Recipe - Chocolate Raspberry Crumb Bars

1 cup (2 sticks) butter or margarine, softened

2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1-1/4 cups (14-ounce can) NESTLÉ CARNATION Sweetened Condensed Milk
1/2 cup chopped nuts (optional)

1/3 cup seedless raspberry jam

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1-3/4 cups of the crumb mixture onto bottom of greased 13x9-inch baking pan; reserve remaining mixture. Bake in preheated 350 degree F oven for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup of the morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.

Stir nuts (if using) into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake at 350 degrees F. for 25 to 30 minutes or until center is set. Cool in pan on wire rack.

PUMPKIN BREAD

1 ½ cups Sugar
2 Eggs
½ cup Veg or Canola Oil
1 cup Pumpkin
¼ cup + 1 Tblsp Water
2 ½ tsp Pumpkin Pie Spice
1 ¾ cups Flour
¾ tsp Salt
1 tsp Soda
½ cups Walnuts (optional)

Cream sugar, eggs & oil together. Add pumpkin & water and mix in well. Combine dry ingredients in separate bowl and add them slowly to creamed mixture. Pour into loaf pans or muffin pan with muffin liners. Fill 2/3 full.

350 degrees.
Makes 2 loaves or about 20 – 25 muffins

Loaf pans bake for 40 – 45 minutes or until toothpick comes out with gooey crumbs but not liquidy.

Bake muffins for 16 – 20 minutes. Test with toothpick as above.

Spiced Hot Tea Mix

1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
1 (3 ounce) package powdered lemonade mix
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves


In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.

To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

Yield 5 cups dry mix

Easy Christmas Table Decorations and Centerpiece Ideas - BHG.com

Here's some great ideas from BHG for your holiday table!



Christmas Centerpieces - Easy Christmas Table Decorations and Centerpiece Ideas - BHG.com

Dark Fudge

1 1/2 cups granulated sugar
2/3 cup Evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups Dark Chocolate Chips
1/2 cup chopped pecans or walnuts or cashews (optional)
1 teaspoon vanilla extract
Line 8-inch-square baking pan with heavy duty foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, chocolate chips, nuts and vanilla extract. Stir quickly for 1 minute or until marshmallows are melted. Pour into lined baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into squares.

Makes 24

Holiday Trivia

Peter, Paul and Mary had this No. 1 song during Christmas 1969?

Holiday Trivia

We all know that Rudolph has a red nose, but does Rudolph have antlers?

Leave a comment with your answer!








The Original Christmas Classics (Rudolph the Red-Nosed Reindeer/Santa Claus Is Comin' to Town/Frosty the Snowman/Frosty Returns/Mr. Magoo's Christmas Carol/Little Drummer Boy/Cricket on the Hearth)

Fruit and Almond Bars - Land O Lakes Recipe

Crust

1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter, softened
1/4 cup sugar

Topping

1 (7-ounce) tube almond paste
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold LAND O LAKES® Butter, cut into pieces
1 (10- to 12-ounce) jar (1 cup) orange marmalade or strawberry spreadable fruit preserves
1/2 cup sliced almonds

Glaze

2/3 cup powdered sugar
1 to 2 tablespoons milk

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 14 to 16 minutes or until edges are lightly browned.

Meanwhile, crumble almond paste into same bowl. Stir in 1/2 cup flour and 1/4 cup sugar. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs; set aside. Spoon orange marmalade evenly over hot, partially baked crust. Sprinkle almond paste mixture over marmalade. Sprinkle with sliced almonds. Bake for 20 to 25 minutes or until topping is golden brown. Cool completely.

Place powdered sugar in small bowl. Stir in enough milk for desired glazing consistency. Drizzle over cooled bars.

Recipe Tip

Almond paste is made from finely ground sweet almonds and sugar. It can be purchased in tubes or cans in the baking aisle of your grocery store. Often it will be located near the canned pie fillings.

Nutrition Facts (1 bar)

Calories: 130

Fat: 6g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 16g

Dietary Fiber: <1g

Protein: 2g

Recipe #12716©2003Land O'Lakes, Inc.