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Black Magic Pie
http://www.angelfire.com/ma4/myrecipes/BlackMagicPie.html 42 oreo cookies 2 tablespoon margarine; melted 1 quart chocolate ice cream 1 pint vanilla ice cream; softened 1/2 cup whipped topping 1 chocolate fudge sauce Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Corny Pork Chops
http://www.angelfire.com/ma4/myrecipes/CornyPorkChop.html 3 tablespoons olive oil 3 cloves garlic, minced 4 (8 ounce) pork chops Salt and ground black pepper to taste 1/4 cup minced onion (optional) 1/2 cup water (optional) 1 (15 ounce) can cream-style corn Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops. Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops. Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 160 degrees F (70 degrees C). Serves 4 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Banana Nut Snack Bars
http://www.angelfire.com/ma4/myrecipes/BananaNutSnackBars.html 3 tablespoons margarine or butter (do not use spread or tub products) 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups) 6 cups Banana Nut Cheerios(r) cereal 1/3 cup roasted sunflower nuts 1/4 cup semisweet chocolate chips 1 teaspoon canola oil Spray 13x9-inch pan with cooking spray. In large microwavable bowl, microwave margarine uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereal and sunflower nuts until well blended. Press evenly in pan. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 45 to 60 seconds, stirring very 15 seconds, until melted and smooth. Drizzle over bars. Cool 1 hour or until glaze is set. For bars, cut into 6 rows by 4 rows. Store loosely covered. Makes 24 bars. Variation: Skip the chocolate drizzle, or use peanut butter chips instead of the chocolate chips.
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Baked Paprika-Parmesan Chicken
http://www.angelfire.com/ma4/myrecipes/BakedPaprikaParmesanChicken.html 1/4 cup all-purpose flour 1/2 cup grated Parmesan cheese 2 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 egg, beaten 2 tablespoons milk 4 skinless, boneless chicken breast halves 1/4 cup butter, melted Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked. Serves 4 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/ButternutTurkeyBake.html 1 medium butternut squash (about 2-1/2 pounds) 3/4 cup finely chopped onion 2 tablespoons butter 2 cups seasoned salad croutons 1/2 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 2 cups cubed cooked turkey 1 cup chicken broth 1/2 cup shredded cheddar cheese 1. Cut squash in half; discard seeds. Place cut side down in a 15-in. X 10-in. X 1-in. Baking pan; add 1/2 in. Of hot water. Bake, uncovered, at 350° for 45 minutes. 2. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside. 3. In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through. 4. Transfer to a greased 1-1/2-qt. Baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Yield: 4 servings. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/ChurroPuffs.html 1/3 cup granulated sugar 1 tsp ground cinnamon 3/4 cup + 2 Tbs all-purpose flour 3 Tbs cornstarch 1/4 (slightly heaping) tsp baking soda 1/4 (heaping) tsp fine sea salt 1 egg, beaten 1/2 cup canola oil 3/4 cup + 2 Tbs club soda Preheat oven to 475 degrees. Grease a 24 - cup mini-muffin pan with canola spray. In a paper sack or deep pie plate, combine sugar and cinnamon. Set aside In a medium bowl, combine flour, cornstarch, baking soda, and salt. In a small bowl, whisk together the egg and oil. Add the egg/oil mixture and the club soda to the flour mixture. Using a fork, whisk the wet ingredients into the flour mixture, quickly. *Do not over-mix! A few little lumps are fine. Pour the batter (equally) into the mini-muffin pan. (the cups should be almost filled). Bake for 12 to 15 minutes; until crispy on the outside and golden in color. *Turn on oven light and watch closely! Cool in pan for just a minute. Remove in batches, and toss in cinnamon/sugar mix. Serve warm My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/BakedMacaroniNCheesePizza.html 1 package (7-1/4 ounces) macaroni and cheese dinner mix 2 eggs, beaten 1/2 pound ground beef 3/4 cup chopped onion 1-1/4 cups pizza sauce 1 can (4 ounces) mushroom stems and pieces, drained 28 pepperoni slices 1 cup (4 ounces) shredded Mexican cheese blend Prepare macaroni and cheese according to package directions; gradually stir in eggs. Spread onto a greased 12-in. Pizza pan. Bake at 375° for 10 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce. Spread over macaroni crust. Sprinkle with mushrooms, pepperoni and cheese blend. Bake for 10-15 minutes or until a thermometer inserted in crust reads 160° and cheese is melted. Yield: 8 servings. Nutritional Facts 1 slice equals 332 calories, 20 g fat (10 g saturated fat), 108 mg cholesterol, 723 mg sodium, 22 g carbohydrate, 1 g fiber, 17 g protein. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/BananaPuddingSquares.html 35 Reduced Fat NILLA Wafers, finely crushed 1/4 cup margarine, melted 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 1/2 cup powdered sugar 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided 3 medium ripe bananas 3 cups fat free milk 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated COMBINE wafers and margarine; press firmly onto bottom of 13x9-inch dish. MIX Neufchatel cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping. Spread evenly over crust; set aside. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator. How to Easily Remove Dessert from Dish Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe as directed. When ready to serve, remove dessert from dish, using foil handles. Cut dessert into pieces as directed. Substitute Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Chewy Oatmeal Cookies
http://www.angelfire.com/ma4/myrecipes/Chewyoatmealcookies.html 3/4 c butter flavored Crisco 1 1/4 c firmly packed brown sugar 1 egg 1/3 c milk 1 1/2 tsp vanilla 3 c oatmeal 1 c flour 1/2 tsp soda 1/2 tsp salt 1/2 tsp cinnamon 1 c raisins 1 c chopped nut Combine ingredients. Drop by Tbsp onto cookie sheet. Flatten with floured bottom of a glass. Bake at 350 for 10-12 min. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Baked Oatmeal II
http://www.angelfire.com/ma4/myrecipes/BakedOatmealII.html 3 cups rolled oats 1 cup brown sugar 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs 1/2 cup melted butter 2 teaspoons vanilla extract 3/4 cup dried cranberries Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes. Serves 8 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/CherryPecanRing.html Coffee Cake 1/3 cup butter or margarine, melted 1/3 cup packed brown sugar 1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed 1/3 cup pecan halves 2 cups Original Bisquick? mix 2 tablespoons granulated sugar 2/3 cup milk 2 tablespoons butter or margarine, softened 1 egg Glaze 1 cup powdered sugar 4 teaspoons water 1/2 teaspoon vanilla Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture. In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake. Makes 10 servings My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Corned Beef Hash
http://www.angelfire.com/ma4/myrecipes/CornedBeefHash.html 2 large russet potatoes, peeled and cut into 1/2 inch cubes 1/2 tsp. Salt 1/4 cup (1/2 stick) butter or margarine 1 large onion, chopped 1/2 lb. Corned beef, finely chopped 1 T. Prepared horseradish 1/4 cup whipping cream (optional) 4 poached or fried eggs Place potatoes in 10-inch skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. (Potatoes will be firm.) Drain potatoes in colander; sprinkle with salt and pepper. Wipe out skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer. Reduce heat to low. Drizzle cream evenly over mixture, if desired. Cook 10-15 minutes. Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is covered. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Baked Macaroni and Cheese with Ham
http://www.angelfire.com/ma4/myrecipes/BakedMacaroniCheeseHam.html 3 T. Butter or margarine 2 T. Flour 4 cups milk 1 T. Dijon mustard 1/4 tsp. Salt 1/8 tsp. Freshly grated nutmeg 1/8 tsp. Cayenne pepper 1 onion, chopped 1/4 lb. Mushrooms, sliced 1/2 lb. Smoked cooked ham, cut into 1/4" pieces 2 1/2 cups grated cheddar cheese 3/4 lb. Elbow macaroni 1/2 cup grated parmesan cheese Heat water for pasta in a large saucepan. Heat oven to 400. Heat 2 T. Of butter in a 2 qt. Saucepan over low heat until foaming. Add flour, cook, stirring 2 minutes. Gradually stir in milk, continue to stir until mixture is smooth. Stir in mustard, salt, nutmeg, cayenne. Heat remaining butter in a large skillet over medium heat. Add onions, cook stirring, 4-5 minutes until softened. Add mushrooms, ham, cook an additional 10-12 minutes until mushrooms are tender, excess liquid has evaporated. Gradually add cheddar cheese to white sauce, stirring after each addition, until melted. Add mushroom mixture, stir well to combine. Meanwhile, cook pasta 12-15 minutes until tender. Drain well in a colander. Spoon half macaroni into a buttered, 3 qt. Baking dish. Add half sauce, stir gently to combine. Top with remaining macaroni, pour remaining sauce over it. Sprinkle with parmesan cheese, bake 20 minutes. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/BlackberryCheesecakeDessert.html 2 Pillsbury? Oven Baked frozen butterflake dinner rolls (from 20.3-oz bag) 1 egg, beaten 1 teaspoon granulated sugar 1/8 teaspoon ground cinnamon 3 oz cream cheese, softened 1 tablespoon powdered sugar 2 tablespoons whipping cream 1/4 teaspoon grated lemon peel 4 oz fresh blackberries or 1 cup Cascadian Farm? frozen organic blackberries, thawed, drained Heat oven to 350°F. Place frozen rolls on microwavable plate. Microwave uncovered on High 10 seconds; turn over and microwave 10 seconds longer. Press and stretch each roll into 4-inch round with 1/4-inch-high rim around outer edge. Using fork, prick dough generously. Spray cookie sheet with cooking spray. Place rounds 2 inches apart on cookie sheet; brush surfaces with beaten egg. In small bowl, mix granulated sugar and cinnamon; sprinkle over rounds. Bake 7 to 10 minutes or until golden brown. After 5 minutes, prick crust if it starts to bubble. Cool completely, about 10 minutes. In same small bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, whipping cream and lemon peel. Spread half over top of each round; top with blackberries. Serves 2 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/CornishHensAuVin.html 4 slices thick-cut bacon 1/2 cup unbleached all-purpose flour Kosher salt and freshly cracked black pepper 4 Cornish hens, about 1 pound each, rinsed and patted dry 2 cups dry white wine 1 cup water 3 garlic cloves Heat a large Dutch oven over medium heat and add the bacon. Cook until browned and crisp and the fat is rendered. Remove the bacon to a paper-towel lined plate to drain. Put the flour in a large bowl and season heavily with salt and pepper, to taste. Toss the hens in the seasoned flour until coated, shaking off excess. Heat the pan with the bacon fat over medium heat. Add the hens and brown on all sides. Carefully add the wine, letting it bubble and release the browned bits on the bottom of the pan. Stir in the water and garlic cloves and bring to a boil, then reduce the heat to a gentle simmer. Cover and braise until hens are cooked through, about 20 minutes. Transfer the hens to a platter and cover with aluminum foil to keep warm. Continue simmering the liquid, uncovered, until thickened, about 10 minutes. Taste the gravy and season with salt and pepper, if necessary. Nestle the hens in the gravy and simmer until heated through. Arrange the hens on a serving platter. Crumble the bacon over the top and serve immediately with the gravy. Serves 6-8
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Baked Lemon Chicken with Mushroom Sauce
http://www.angelfire.com/ma4/myrecipes/BakedLemonChickenMushroomSauce.html 6 skinless, boneless chicken breast halves 1 tablespoon olive oil 1 lemon 1/4 cup butter 3 cups fresh sliced mushrooms 1/2 cup chicken broth 2 tablespoons all-purpose flour 1 tablespoon chopped fresh parsley Preheat oven to 400 degrees F (205 degrees C). Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown. In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious! Serves 6 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/BlackBluePizzas.html 2 loaves (1 pound each) frozen bread dough, thawed 8 bacon strips, chopped 1 pound boneless skinless chicken breasts, cut into strips 5 teaspoons blackened seasoning 3 shallots, finely chopped 2 garlic cloves, minced 1 jar (15 ounces) Alfredo sauce 2-1/2 cups sliced fresh shiitake mushrooms 1 can (3.8 ounces) sliced ripe olives, drained 1/2 cup finely chopped sun-dried tomatoes (not packed in oil) 1-1/4 cups (5 ounces) crumbled blue cheese 3 tablespoons minced fresh basil or 3 teaspoons dried basil 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme 12 slices provolone cheese 3 ounces Parmesan cheese, shaved into strips or 3/4 cup grated Parmesan cheese Roll dough into two 16-in. X 10-in. Rectangles; transfer to ungreased baking sheets and build up edges slightly. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Sprinkle chicken with blackened seasoning; cook chicken in the drippings until no longer pink. Add shallots and garlic; cook 1 minute longer. Set aside. Spread sauce over crusts; top with chicken mixture, bacon, mushrooms, olives and tomatoes. Sprinkle with blue cheese, basil and thyme; top with provolone and Parmesan cheeses. Bake at 450° for 14-18 minutes or until bubbly and cheese is melted. Yield: 2 pizzas (12 pieces each). Nutritional Facts 1 piece equals 263 calories, 12 g fat (6 g saturated fat), 35 mg cholesterol, 657 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein. . My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Chunky Apple Cake With Cream Cheese Frosting
http://www.angelfire.com/ma4/myrecipes/ChunkyAppleCakeCreamCheeseFrosting.html 1/2 cup butter, melted 2 cups sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 4 Granny Smith apples, peeled and sliced 1 cup chopped walnuts Frosting: 1 (8-ounce) package cream cheese, softened 3 Tablespoons butter, softened 1 1/2 cups powdered sugar 1/8 teaspoon salt 1 teaspoon vanilla extract Chopped walnuts, optional Preheat oven to 350 degrees F. Stir together first 4 Ingredients in a large bowl until blended. Combine Flour and next 3 ingredients and add to butter Mixture, stirring until blended. Stir in apple slices And 1 cup walnuts. Spread into a greased a 13x9-inch pan. Bake for 45 minutes or until a Wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. When cooled, Beat cream cheese and butter for frosting at medium Speed with an electric mixer until creamy. Gradually Add sugar and salt, beating until blended. Stir in Vanilla. Spread over cooled cake and sprinkle with Walnuts. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/BakedHoneyMustardChexChickenFingers.html Chicken Fingers 6 cups Corn Chex(tm) cereal 1/2 cup mayonnaise 1/2 cup honey 1/3 cup yellow mustard 1 lb boneless skinless chicken breasts, cut into strips Dipping Sauce 2 tablespoons honey 2 tablespoons yellow mustard Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard. Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart. Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving. Meanwhile, stir together 2 tablespoons each honey and mustard. Serve chicken with sauce for dipping. Serves 6 Use any plain flavor of Chex(r) cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe. These chicken fingers make a great game-day snack or even a weeknight meal. For dinner, just add a green vegetable or salad on the side to make it a meal. You can sub maple syrup for the honey in this dish with fine results.
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Basic Frosting
http://www.angelfire.com/ma4/myrecipes/BasicFrosting.html 1 (1 lb.) box confectioners' sugar 1/3 to 1/4 cup Crisco 1/2 tsp. Salt 1 scant tsp. Cream of tartar 1/4 cup water 1/2 tsp. Vanilla extract, or flavor desired Mix all ingredients together and beat at medium speed with mixer for 7 to 8 minutes, or until smooth and lump-free. Stop, and then beat again. If too thick, add drops of water while beating until of desired consistency. Icing or icing leftovers will keep indefinitely in the refrigerator. To use later, beat again to make smooth. A little water may need to be added. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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