Nov 30, 2006
1 tablespoon butter (generous tablespoon)
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup chopped pecans
Core apples and set aside.
In a small bowl whisk together oats,sugar and pecans;Thoroughly cut in butter.
Pack mixture firmly into cored apple from both top and bottom to get all the filling inside.
Place apple on a baking sheet lined with parchment paper.
Bake at 350°F for 30 minutes,or until apple is tender to the tip of a sharp knife.
Serve hot,unaccompanied or with cream -whipped or drizzled -or with a scoop of vanilla ice-cream.
3 tablespoons fat-free buttermilk
1 1/2 teaspoons sugar
3/4 teaspoon vinegar
3/4 teaspoon garlic powder
3/4 teaspoon finely chopped fresh dill
1 teaspoon finely chopped fresh parsley
1/2 teaspoon onion powder
1/4 teaspoon salt substitute
1/4 teaspoon paprika
3-4 slices reduced-sodium bacon, crumbled
Combine all ingredients in a small bowl and let chill for 1-2 hours.
Found at: http://www.recipezaar.com/16234
4 thin turkey slices
1/2-1 cup shredded cheddar cheese
1 green pepper, sliced
1 small onion, diced
1 garlic clove, minced
1 tablespoon olive oil
1 small tomato, diced
black pepper, fresh-grated
1 tablespoon melted butter
Preheat oven to 400.
-Saute green pepper, onion and garlic in Tbsp of olive oil in small skillet until the vegetables are tender.
-Spray a sheet pan with nonstick cooking spray.
-Lay two tortillas flat on sheet pan.
-Close to an edge, layer two slices of turkey, half of the shredded cheddar, green pepper/onion/garlic and diced tomato.
-Grind some fresh black pepper over ingredients.
-Roll up tortilla towards center, bring in sides and continue to fold in a envelope-like fashion. Make sure seem-side is down.
-Using knife, cut two slits in tops for steam to escape.
-Brush with melted butter.
-Bake for 15-20 min or until the outside is golden in color.
-Let rest for 5 min before cutting.
-I like to serve mine with a little cup of ranch dressing (or your choice), for dunking.
Nov 29, 2006
Nov 28, 2006
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. pesto
REFRIGERATE several hours or until chilled.
SERVE with assorted cut-up fresh vegetables, WHEAT THINS Snack Crackers or chips.
Nov 27, 2006
· 1 cup chopped walnuts
· 1 (18.25 ounce) package yellow cake mix
· 1 (3.4 ounce) package instant vanilla pudding mix
· 4 eggs
· 1/2 cup water
· 1/2 cup vegetable oil
· 1/2 cup dark rum
· 1/2 cup butter
· 1/4 cup water
· 1 cup white sugar
· 1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
SUBMITTED BY: Jackie Smith at http://allrecipes.com
Aptly named, this Custom Peacock Sofa shows off its a lavishly carved frame with scalloped skirt and Queen Anne legs, plus five pillows for luxurious comfort. Kiln-dried beechwood frame has a hand-rubbed burnished, antiqued finish and eight-way, hand-tied spring construction. 85"L x 34"W x 46"H. USA made of imported materials.
Sofa from HORCHOW.
SUGAR, 3/4 cup
MASCARPONE CHEESE, 1 pound, softened
HEAVY CREAM, 2 cups chilled
RUM, 2 tablespoons
VANILLA EXTRACT, 1 teaspoon
ESPRESSO, 2 tablespoons, plus 2 to 3 cups brewed
EGG WHITES, 5
LADYFINGERS, 40 to 50
COCOA POWDER Directions
In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
Transfer the mixture to the bowl of an electric mixer.
Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the rum, vanilla and the 2 tablespoons of espresso and beat until smooth.
In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
Add about 1 cup of the beaten egg whites and fold gently until blended.
Add the remaining egg whites and fold gently until the mixture is smooth and blended.
One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
Continue to form a complete layer.
Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
Dust the Tiramisù with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 cup sun-dried tomatoes packed in oil, minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
1 cup grated parmesan cheese
1/2 cup grated romano cheese
1/2 teaspoon salt
teaspoon black pepper
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular lasagna noodles, if unavailable
marinara sauce, as desired extra parmesan cheese, freshly grated
Melt butter with medium heat in heavy 1 quart saucepan.
Add flour and stir until well blended; cook until frothy.
Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
Cook and stir until thickened (3-4 minutes).
Chill while mixing other ingredients.
Drain and mince tomatoes and garlic.
Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
Add 1-1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions.
Cool under cold water and drain.
Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
Repeat pasta and cheese layering; top with remaining three lasagna noodles.
Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
Preheat oven to 350 and bake for 1 hour.
This will be tonights dinner. I'll post my ratings tomorrow.
Originally posted by Teresa M. on http://www.recipezaar.com
1 (8 inch) sponge cakes
3 ounces strong black coffee or
instant espresso, Prepared
3 ounces brandy or rum or other liqueur
1 1/2 lbs cream cheese, at room temperature or mascarpone, at room temperature (Mascarpone is available at some Italian specialty food stores and some gourmet food stores.)
1 1/2 cups extra finely granulated sugar or powdered sugar cocoa powder, Unsweetened
1 - Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
2 - Blend the coffee or espresso and liqueur together.
3 - Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
4 - Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
5 - Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
6 - Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
7 - Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
8 - Refrigerate the cake for at least two hours before cutting and serving.
I'm making this for dessert tonight, I'll let you know how it turns out later!
Originally posted by Helena Peagram at http://www.recipezaar.com/3121