Seasoned Fish CrackersINGREDIENTS3 (6 ounce) packages minature Cheddar cheese fish-shaped crackers 1 (1 ounce) package ranch salad dressing mix 3 teaspoons dill weed 1/2 teaspoon garlic powder 1/2 teaspoon lemon-pepper seasoning 1/4 teaspoon cayenne pepper 2/3 cup vegetable oil DIRECTIONSPlace the crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 250 degrees F for 15-20 minutes, stirring occasionally. Cool completely. Store in an airtight container. .................................................. ...........................................Sweet Party MixINGREDIENTS1 (12 ounce) package crispy corn and rice cereal 5 ounces slivered almonds 6 ounces toasted, chopped pecans 3/4 cup butter 3/4 cup dark corn syrup 1 1/2 cups light brown sugar DIRECTIONSPreheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan. In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans. In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal. Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers. .................................................. ................................................Ol d-Time Popcorn BallsINGREDIENTS2 quarts popped popcorn 1/2 cup molasses 1/2 cup sugar 1/3 cup water 1 tablespoon vinegar 1 tablespoon butter or margarine 1/4 teaspoon baking soda DIRECTIONSPlace popcorn in a large bowl and set aside. In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture reaches 235 degrees F on a candy thermometer (soft-ball stage). Add baking soda and stir well. Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.......................................... .........Chocolate Cookie Mix in a JaINGREDIENTS1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark brown sugar 1/2 cup white sugar 1/4 cup cocoa 1/2 cup chopped pecans 1 cup semi-sweet chocolate chips DIRECTIONSCombine all-purpose flour, baking powder, baking soda, and salt. Set aside. In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit. Attach a tag with the following instructions: Chocolate Cookie Mix in a Jar: 1. Preheat oven to 350 degrees F (175 degrees C) 2. Empty cookie mix into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla. Shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet. 3. Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks. .................................................. .Chicken EINGREDIENTS12 corn tortillas vegetable oil for pan-frying 3 cooked boneless skinless chicken breast halves, shredded 10 ounces shredded Monterey Jack cheese 3/4 cup minced onion 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chiles, drained 2 ounces shredded Monterey Jack cheese 1/2 cup chopped green onions 1/2 cup chopped fresh cilantro DIRECTIONSPreheat oven to 375 degrees F (190 degrees C). Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro. nchiladas with Creamy Green Chile Sauce............................................. ...................Pup-CakesINGREDIENTS1 apple - peeled, cored and shredded 1/2 cup shredded Cheddar cheese 1/2 cup applesauce 2 eggs 1 tablespoon olive oil 1 cup whole wheat flour 1 cup rolled oats 1 teaspoon baking powder 1 tablespoon minced garlic DIRECTIONSPreheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners. In a large bowl, mix together the apple, cheese, applesauce, eggs and olive oil. Combine the whole wheat flour, oats, baking powder and minced garlic; stir by hand into the wet ingredients until well blended. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. Cool completely before serving.
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24-06-2007, 09:58
