Monday, August 13, 2012
Peach Pecan Muffins
Peach Pecan Muffins:
Ingredients
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Sunday, August 12, 2012
Award Winning Lemon Cookies
You will love how these taste, both fresh and sweet, have the right amount of chewiness, and can't help going back for seconds and thirds.
Award Winning Lemon Crinkle Cookies
Makes 2-3 dozen
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
Hawaiian Sweet Rolls
Hawaiian Sweet Rolls (Bread Machine)
Every time I make these rolls, I get raving compliments! This is an excellent potluck dish! It is very important to use McCormick brand coconut extract for the right flavor! For the fluffiest rolls, make sure all the ingredients and the kitchen are warm. This was intended to be a copycat of King's Hawaiian Rolls, but according to my husband, these taste way better when done right!"
Ingredients
1 cup 100% pineapple juice 1 large eggs 1/3 cup milk 4 tablespoons butter 1 -2 teaspoon mccormick coconut extract 1/2 teaspoon ground ginger 1 teaspoon salt 1/3 cup sugar 1/2 cup potato flakes 3 1/2 cups flour 2 1/4 teaspoons active dry yeast butter, for brushing on roll tops Directions
Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
Add the pineapple juice to your bread machine.
Beat the egg and add to your bread machine.
Add the milk to your bread machine.
Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
Make a small well in the flour, and pour the yeast in the well.
Directions
Run your bread machine on the dough cycle to knead the dough.
After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
Grease a 13"x9" pan.
Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
Bake rolls in preheated oven for 25 minutes or until golden on top.
Immediately upon removing the rolls from the oven, brush the tops with butter.
Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.
Every time I make these rolls, I get raving compliments! This is an excellent potluck dish! It is very important to use McCormick brand coconut extract for the right flavor! For the fluffiest rolls, make sure all the ingredients and the kitchen are warm. This was intended to be a copycat of King's Hawaiian Rolls, but according to my husband, these taste way better when done right!"
Ingredients
1 cup 100% pineapple juice 1 large eggs 1/3 cup milk 4 tablespoons butter 1 -2 teaspoon mccormick coconut extract 1/2 teaspoon ground ginger 1 teaspoon salt 1/3 cup sugar 1/2 cup potato flakes 3 1/2 cups flour 2 1/4 teaspoons active dry yeast butter, for brushing on roll tops Directions
Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
Add the pineapple juice to your bread machine.
Beat the egg and add to your bread machine.
Add the milk to your bread machine.
Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
Make a small well in the flour, and pour the yeast in the well.
Directions
Run your bread machine on the dough cycle to knead the dough.
After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
Grease a 13"x9" pan.
Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
Bake rolls in preheated oven for 25 minutes or until golden on top.
Immediately upon removing the rolls from the oven, brush the tops with butter.
Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.
Chicken Wing Dip
Chicken Wing Dip
"I love this dip! Tastes good hot and warm-up extras in the microwave. I can't get enough of it!!"
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup Frank's red hot sauce
1 cup blue cheese, T. Marzettis, Marie's
2 cups diced cooked chicken breasts
1 cup shredded cheddar cheese
1 dash chili powder (optional)
1 dash garlic powder (optional)
Preheat oven to 350°F. Start boiling chicken in med. saucepan. In a medium bowl stir together cream cheese, blue cheese and cheddar cheese. Dice up cooked chicken and add to mixture. Spread into a 13x9 inch baking dish, spread extra shredded cheese on top (opt.). Back for 30 minutes, serve with tortilla chips, french bread or crackers
"I love this dip! Tastes good hot and warm-up extras in the microwave. I can't get enough of it!!"
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup Frank's red hot sauce
1 cup blue cheese, T. Marzettis, Marie's
2 cups diced cooked chicken breasts
1 cup shredded cheddar cheese
1 dash chili powder (optional)
1 dash garlic powder (optional)
Preheat oven to 350°F. Start boiling chicken in med. saucepan. In a medium bowl stir together cream cheese, blue cheese and cheddar cheese. Dice up cooked chicken and add to mixture. Spread into a 13x9 inch baking dish, spread extra shredded cheese on top (opt.). Back for 30 minutes, serve with tortilla chips, french bread or crackers
Saturday, August 11, 2012
My Microwave Bread & Butter Pickles
I always tell the story about when Bill and I were first married I placed on the grocery list some Bread & Butter Pickles...To my surprise, Bill brought home a loaf of Bread, a pound. of Butter, and his favorite Pickles...We laugh about this to this day (43 years later)
I have always loved these pickles, and here is my favorite easy way of making them for you to Enjoy!!!
My Microwave Bread & Butter Pickles:
8 c. cucumbers, sliced thin
1 c. onions, sliced thin
2 c. Sugar
1 c. White Distilled Vinegar
2 tsp. Salt
1 tsp. Mustard Seeds
1/2 tsp. Celery Seeds
1/2 tsp. Turmeric
Mix all in a large microwavable bowl. Microwave on High for 15-20 minutes. Stir after each 5 minutes. Cukes should be crisp and onions translucent. TIME MAY VARY due to the microwave power. Place in jars and store in refrigerator....
I have always loved these pickles, and here is my favorite easy way of making them for you to Enjoy!!!
My Microwave Bread & Butter Pickles:
8 c. cucumbers, sliced thin
1 c. onions, sliced thin
2 c. Sugar
1 c. White Distilled Vinegar
2 tsp. Salt
1 tsp. Mustard Seeds
1/2 tsp. Celery Seeds
1/2 tsp. Turmeric
Mix all in a large microwavable bowl. Microwave on High for 15-20 minutes. Stir after each 5 minutes. Cukes should be crisp and onions translucent. TIME MAY VARY due to the microwave power. Place in jars and store in refrigerator....
CORN IN THE CROCK
Corn In the Crook:
1 (16oz.) pkg. frozen whole corn
1 (4 oz.) pkg. Cream Cheese
1/4 c. Sugar
1/4 c. Butter
Mix all ingredients and put in crock-pot. Cook on Low for 4 hrs.
Really, really good.
1 (16oz.) pkg. frozen whole corn
1 (4 oz.) pkg. Cream Cheese
1/4 c. Sugar
1/4 c. Butter
Mix all ingredients and put in crock-pot. Cook on Low for 4 hrs.
Really, really good.
5 Minute Rice Pudding
5 Minute Rice Pudding:
4 c. Milk
1 Egg, beaten
1 pkg. Vanilla Cook type Pudding Mix
1 c. Minute Rice
1/4 c. Raisins
1/4 tsp. Cinnamon
Stir together milk, egg, and pudding. Add the rice and raisins, and cook over medium heat until mixture comes to a boil. Cool 5 mins. stirring twice. Pour into a bowl and sprinkle cinnamon on top. Refrigerate...Can be served warm or cold!!! Enjoy!!!
4 c. Milk
1 Egg, beaten
1 pkg. Vanilla Cook type Pudding Mix
1 c. Minute Rice
1/4 c. Raisins
1/4 tsp. Cinnamon
Stir together milk, egg, and pudding. Add the rice and raisins, and cook over medium heat until mixture comes to a boil. Cool 5 mins. stirring twice. Pour into a bowl and sprinkle cinnamon on top. Refrigerate...Can be served warm or cold!!! Enjoy!!!
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