Recipe of the Week Archives - Page 30 of 34

Recipe of the Week: Apple Crisp

October 3, 2008 6 Comments

This week’s recipe is from Taste of Home. It is a recipe for Apple Crisp. I don’t get a chance to eat this stuff as much as other cakes/pies/etc, but when I do eat it, it is absolutely delicious.

This is a really great recipe to eat on a cool fall or winter day. It’s perfect for harvest time and family get togethers, and it’ll warm your heart and soul. Enjoy!

Ingredients:
5 medium tart apples, peeled and sliced
1-1/4 cups sugar, divided
1-3/4 teaspoons ground cinnamon, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup water

Directions: In a large bowl, combine the apples, 1/4 cup sugar and 1 teaspoon cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top. Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400° for 40-45 minutes or until apples are tender. Serve warm. Yield: 8 servings.

Filed Under: desserts, fall, Recipe of the Week

Recipe of the Week: Coconut Cream Cake

August 20, 2008 12 Comments

This week I’m featuring an old family favorite. At Christmas time, my mom or my aunt always make a Coconut Cream Cake, but it’s also a really good recipe for spring or summer as well (especially if you love coconut as much as my husband does).

I was looking at some blogs the other day, and I found a couple of people that said they hated cake mixes. Well, I used one to make this cake, but of course, if you prefer you can make a homemade white or yellow sheetcake cake rather than using a mix. I personally like the convenience and simplicity of the cake mix, and I love the taste of them, because…well…I grew up eating cake mix cakes. We only ate made from scratch cakes on a special occasion…so for my “simply sweet” purposes, the cake mix works fine. Enjoy!

Ingredients:
1 White or yellow Cake Mix
3 large eggs
1 1/3 cup water
2 tablespoons cooking oil
2 teaspoons vanilla
2 teaspoon coconut extract.
1 can cream of coconut
1 can sweetened condensed milk
1 tub whipped topping
1 bag flaked coconut

Directions: Mix cake ingredients (mix, oil, water, eggs) as directed on box. Add extracts and continue to mix well. Pour into a greased 9X13 pan, and bake as directed (about 350 degrees for 32-35 minutes).

Let cake cool completely. Mix sweetened condensed milk and cream of coconut together in a bowl. Poke holes in top of cake, with fork or spoon handle. Pour mixture over entire cake. (Be sure mixture fills/goes into all holes. Spread whipped topping over cake and top with coconut. Keep cake refrigerated.

Filed Under: desserts, Recipe of the Week

Recipe of the Week: Cinnamon Rolls

August 8, 2008 1 Comment

It seemed fitting to end the week with a recipe for cinnamon rolls. Cinnamon rolls are one of my husband’s favorite things to eat for breakfast or dessert, and I’m a pretty fan myself, so we definitely eat our fair share of these things. There must be a ton of recipes for cinnamon rolls out there, but I chose to share this one from BHG.

Ingredients:
4 to 4-1/2 cups all-purpose flour
1 package fast-rising active dry yeast
2/3 cup milk
2/3 cup water
1/2 cup sugar
1/2 cup cooking oil
1/2 teaspoon salt
2 egg yolks
1/4 cup butter or margarine, softened
1/3 cup sugar
4 teaspoons ground cinnamon
Cream Cheese Icing (see recipe below)

Directions:
1. In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, the 1/2 cup sugar, oil, and salt. Heat; stir over medium heat till just warm (120 degree F to 130 degree F).
2. Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that’s smooth and elastic (3 to 5 minutes). Cover and let rest 10 minutes.
4. Roll out dough to form a 14×12-inch rectangle. Spread with softened butter or margarine. Sprinkle with a mixture of 1/3 cup sugar and cinnamon.
5. Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2-inch baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).
6. Bake in a 375 degree F oven for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with Cream Cheese Icing. Serve rolls warm or cool on a wire rack. Makes 12 rolls.
Cream Cheese Icing: In a medium mixing bowl, beat one 3-oz. package cream cheese, softened; 3 tablespoons butter or margarine, softened; and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually add 1-1/2 cups sifted powdered sugar until icing is spreading consistency.

Filed Under: breads and sides, desserts, Recipe of the Week

Recipe of the Week: Cinnamon Muffins

August 1, 2008 3 Comments

Here’s something a little sweet for breakfast: Cinnamon Muffins (from BHG). Whether your a parent or a kid, breakfast is the most important meal of the day. But sometimes, due to lack of time, resources, or out of the force of habit, we end up having the same breakfast foods over and over. I don’t know about everyone else, but for me, even the the greatest hot breakfast in the world could get old if I had to eat it every day.

The great thing about muffins is that they come in a variety of flavors, and if you’re making them for just one or two people, an entire batch can last for two or three days. It’s also great because you can make them the night before, and then grab a couple on your way out if you’re in a hurry.

These Cinnamon Muffins are sure to please, and I think we can all agree that it’s a step up from cinnamon toast (though I love a slice of that in the morning as well).

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter or margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted

Directions
1. Preheat oven to 350F. Grease twelve 2-1/2-inch muffin cups; set aside.

2. In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).

3. Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.

4. Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.

Filed Under: breads and sides, Recipe of the Week

Recipe of the Week: Crab Appetizer Napoleons

July 25, 2008 1 Comment

I’ve been doing a lot of desserts lately, so I decided to post an appetizer for this week’s recipe. This crab appetizer comes from Pepperidge Farm, and as you can see it looks very colorful on a party platter. This a great recipe for a summer party, a wedding, a shower, or for just snacking around the house.

1/2 pkg. Puff Pastry Sheets (1 sheet)

1 pkg. (8 oz.) cream cheese, softened

1 tbsp. milk

1 tbsp. prepared horseradish

1/4 tsp. ground black pepper

1 can (about 6 oz.) refrigerated pasteurized crabmeat, drained

4 green onions, sliced

1/2 cup sliced almond Paprika

Directions:

THAW pastry sheet at room temperature 30 min.

Preheat oven to 400°F.

UNFOLD pastry sheet on lightly floured surface.

Cut into 12 rounds, using 2″ cookie cutter. Place 2″ apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

STIR cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat.

SPLIT pastries into 2 layers, making 24 layers in all. Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds and top layers. Sprinkle with paprika. Makes 12 Napoleons.

Filed Under: appetizers and snacks, Recipe of the Week

Recipe of the Week: Strawberry Pie

July 19, 2008 22 Comments

Now here’s a perfect recipe for this time of year: Strawberry Pie. My dad got this recipe several years ago from a coworker, and it remains one of his favorite summer time recipes. The only difference is that he uses a baked pie crust out of the freezer section as opposed to the graham cracker crust. He also uses frozen strawberries when strawberries are not in season, and these taste just as good as the fresh ones. If you’re a strawberry lover, you should give this one a whirl!

Ingredients:
2 pints fresh strawberries, hulled
2 tablespoons cornstarch
1-1/2 cups cold water
1 package strawberry gelatin
3 tablespoons sugar
1 graham cracker crust (8 inches)
2 cups whipped topping

Directions: Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half. Yield: 8 servings.

Here’s a thought: For a little something different, instead of strawberry flavored, try blueberry or raspberry. I’m also curious as to how this would be if you use orange jellow and little mandarine orange slices. mmm…

I’m posting this for Recipe Exchange over at Life As Mom.

Filed Under: desserts, Recipe of the Week, summer

Recipe of the Week: Pina Colada Plus

July 11, 2008 Leave a Comment

For this week’s recipe, I chose a non-alcoholic Pina Colada drink from BHG. It’s fruity. It’s sweet and smooth. And it’ll help you beat the heat on a hot summer’s day! Yum!

1 8-ounce can crushed pineapple (juice pack), chilled
1 medium banana, cut up
3/4 cup soy milk
1/2 cup orange juice
2 tablespoons bottled or canned pina colada mix, chilled
Ice cubes (optional)
Directions
1. In a blender container combine the undrained pineapple, banana, soy milk, orange juice, and pina colada mix. Cover and blend until nearly smooth. If desired, serve over ice. Makes 2 servings.

Filed Under: drinks, Recipe of the Week, recipes, summer

Recipe of the Week: Red, White, & Blue Shortcake

July 3, 2008 1 Comment

For this week’s recipe, I’ve chosen a simple, yet lovely shortcake recipe from Betty Crocker. Doesn’t it look fabulous? And even though it’s a 4th of July recipe, I think this one is definitely fit to stick around for the entire summer!

1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3cups Bisquick mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar

1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.

Filed Under: desserts, Misc Holidays, Patriotic, Recipe of the Week

Recipe of the Week: Flag Cake

June 27, 2008 1 Comment

This week’s recipe comes from Duncan Hines. It’s a very festive and patriotic looking cake that would be perfect for the Fourth of July. It’s a fairly light dessert that will add color and style to your buffet or dinner table, and it’s sure to taste great!

Ingredients:
• 1 White Cake Mix
• 1 (3 oz) pkg red flavor gelatin
• 1 (8 oz) container whipped topping
• 1 cup boiling water
• 1/2 cup cold water
• 1 pint strawberries
• 1 cup blueberries
• 1 cup miniature marshmallows
• aluminum foil/fancy foil – color of your choice
• star shaped stickers
• miniature American candy flags

Baking Instructions:
1. Preheat oven to 350 °F. Grease and flour a 13×9-inch pan.
2. Prepare, bake and cool cake according to package directions.
3. Use a large fork to make holes in the cake about every 1/2-inch.
4. Pour gelatin into a large bowl. Add boiling water and mix until gelatin is completely dissolved. Stir in cold water. Pour gelatin over the cake allowing it to run into the holes.
5. Refigerate cake for 3 to 4 hours before serving.
6. Cover a cake tray with aluminum foil then place on tray to decorate.
7. Frost the sides and top with whipped topping. Then arrange strawberries, blueberries and marshmallows on the cake to create a ‘stars & stripes’ pattern. Use the blueberries to create a blue background in the upper left hand corner.
8. Take your foil stars and minature American flags and decorate the sides of the cake. Once you have finished decorating the cake, place in the refrigerator until you are ready to serve it.

Filed Under: desserts, Misc Holidays, Patriotic, Recipe of the Week

Recipe of the Week: Orange Cream Cake

June 20, 2008 Leave a Comment

For this week’s recipe, I chose a very yummy cake recipe from Taste of Home. Orange is one of few flavors that I call a favorite. I love orange muffins, dream bars and pies, and this cream cake is definitely no exception. It is extremely moist and flavorful, and it’s a great dessert for a hot summer day. Enjoy!

Ingredients:
1 package (18-1/4 ounces) lemon cake mix
1 envelope unsweetened orange soft drink mix
1 cup water
3 eggs
1/3 cup vegetable oil
2 packages (3 ounces each) orange gelatin, divided
1 cup boiling water
1 cup cold water
1 cup cold milk
1 teaspoon vanilla extract
1 pacakge (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed

Directions:
In a large bowl, combine cake mix, drink mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes.
Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.
In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers. Yield: 12-15 servings.