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COOKING WITH ME
Thursday, 2 February 2006
ZESTY CHICKEN WINGS
1/2 cup corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
16 whole chicken wings (about 3 pounds)
In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired. Yield: 10-12 servings.
Little Rosa

Posted by blog/bozette at 6:24 AM CST
Updated: Thursday, 2 February 2006 6:28 AM CST
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STRAWBERRY HEART CAKE
Mood:  happy
1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 eggs
1 package (10 ounces) frozen sweetened strawberries, thawed
1/2 cup cold water
1/2 cup butter or margarine, softened
5 to 5-1/2 cups confectioners’ sugar
Red-hot candies, optional
In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small mixing bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. frost sides and top of cake. Decorate with red-hots if desired. Yield: 12-16 servings.

Posted by blog/bozette at 6:18 AM CST
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Monday, 9 January 2006
"Broccomole" Dip
Mood:  happy
My Song"Broccomole" Dip


INGREDIENTS


2 cups chopped fresh broccoli, cooked and chilled

1/4 cup reduced-fat sour cream

1 to 2 tablespoons minced onion

1 tablespoon fat-free mayonnaise

2 to 3 tablespoons lemon juice

1/4 to 1/2 teaspoon chili powder

Raw vegetables or baked tortilla chips




SERVINGS 6

CATEGORY Low Fat

METHOD Chill

PREP 10 min.

TOTAL 10 min.





DIRECTIONS



In a food processor or blender, combine the first six ingredients and blend until smooth. Refrigerate for several hours. Serve with vegetables or tortilla chips. Yield: 6 servings.



Posted by blog/bozette at 3:31 PM CST
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Friday, 9 December 2005
CHRISTMAS ACROSS THE USA
Mood:  energetic
CHRISTMAS ACROSS THE USA

Posted by blog/bozette at 3:35 PM CST
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Peanut Butter S'More Bars
Prep Time: 15 min (Ready in 1 hr 20 min )
Makes: 36 bars Nutrition Information

Refrigerated peanut butter cookies makes bar-making so easy, you'll be making s'more and s'more.



1 (18-oz.) roll Pillsbury® Refrigerated Peanut Butter Cookies
3 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 teaspoon oil
1 cup holiday-colored candy-coated chocolate pieces



1. Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
2. Bake at 350°F. for 16 to 19 minutes or until golden brown.
3. Remove pan from oven; sprinkle with marshmallows. Return to oven; bake an additional 2 to 3 minutes or until marshmallows are puffy.
4. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
5. Remove pan from oven; sprinkle with colored candy pieces. Drizzle melted chocolate mixture over warm bars. Cool 45 minutes or until completely cooled. Cut into bars.



Posted by blog/bozette at 3:31 PM CST
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BURGER BITES
Mood:  a-ok
1/2 cup KRAFT Honey Barbecue Sauce or BULL'S-EYE Original Barbecue Sauce
1/4 cup grape jelly
1 lb. pkg. (24) small prepared frozen meatballs
1 can (8 oz.) pineapple chunks, drained
1 large red pepper, cut into cubes



MIX barbecue sauce and jelly in large skillet. Cook and stir on medium heat 2 min. or until jelly melts.
ADD meatballs to skillet; cook 10 min. or until heated through.
SKEWER each meatball alternately on long wooden skewer or toothpick with pineapple chunk and red pepper.



Posted by blog/bozette at 3:22 PM CST
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HOT BEEF AND MUSHROOM TURNOVERS
Mood:  hungry
Hot Beef and Mushroom Turnovers
Prep Time: 30 min (Ready in 30 min )
Makes: 2 servings (1 turnover and 1/2 cup gravy each) Nutrition Information

When you have leftover roast beef, make these pastry-filled turnovers for an easy weeknight meal.



1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 thin slices cooked roast beef (5 to 6 oz)
2 tablespoons steak sauce
1 oz Muenster cheese, sliced
1/2 cup beef gravy (from 12-oz jar)
1 jar (2.5 oz) Green Giant® sliced mushrooms, well drained



1. Heat oven to 425°F. Remove pie crust from pouch; place flat on work surface. Cut crust in half; place halves on ungreased cookie sheet.
2. Top 1 side of each crust half with half of the roast beef, folding to fit. Top each with steak sauce and cheese. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape.
3. Bake 13 to 18 minutes or until crust is deep golden brown. Meanwhile, in 1-quart saucepan, mix gravy and mushrooms. Cook over medium heat, stirring occasionally, until thoroughly heated. Serve sauce over turnovers.



Posted by blog/bozette at 3:20 PM CST
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