Recipe of the Week Archives - Page 33 of 34

Recipe of the Week: Hot Cocoa

January 11, 2008 2 Comments

I usually just go with instant cocoa, and I’ve actually been meaning to buy some at the store and never got around to it, but the other day I found a recipe for homemade cocoa, which inspired me to search for others until I found the perfect hot chocolate recipe to make. This recipe was the perfect one for me to try because it was quick, and I already had all of the ingredients on hand in my kitchen. I tried it out, and it tasted wonderful, so I decided to make it the recipe of the week. If you’re like me, and you’re living in less than tropical weather right now, you should try it out.

1 cup sugar
2/3 cup baking cocoa
1/4 teaspoon salt
8 cups milk
2/3 cup water
2 teaspoons
Minature marshmallows, optional

Directions – In a large saucepan, combine the suagar, cocoa and salt. Stir in milk and water. Cook and stir over medium heat until heated through. Remove from the heat, stir in extracts. Serve in mugs with marshmallows if desired (makes 10 servings)

Tip – Divide this recipe in half if you have a small family, or divide it in half twice for one or two people.

Tip – I actually added a little extra sugar to mine, which made it a little less rich tasting, but if you’re on a low sugar diet or you’re a fan of dark chocolate, you should like the recipe as is, or even with a little less sugar.

Tip – Add your choice of extra spices and extracts to create your own unique flavor. I added extra almond extract to mine, and it was delicious!

Filed Under: drinks, Recipe of the Week, recipes

Recipe of the Week: Slow Cooker Hot Fudge Sundae Cake

January 4, 2008 5 Comments

There’s nothing like a fresh, warm piece of cake or cobbler to satisfy your hunger on a cold winter’s day. I was digging through my cookbooks and internet files for the perfect wintery dessert when I ran across this Hot Fudge Sundae cake from Betty Crocker. The name of the dessert alone made me hungry and the picture was simply mouth watering. And the actual prep time is only 15 minutes! (plus baking time of course) I just had to share this one with you!

1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Filed Under: desserts, Recipe of the Week, recipes

Recipe of the Week: Sausage Balls

December 29, 2007 Leave a Comment

For the recipe of the week, I chose to do one of my favorite appetizers…sausage balls. This is an easy and tasty recipe for a party or for a quick snack at home.

1 lb. mild or hot sausage

2 c. grated sharp Cheddar cheese

3 c. Bisquick (biscuit mix)

Allow cheese to come to room temperature. Combine all ingredients (easier done by hand). Shape into 1 inch balls and place on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Serve hot or at room temperature.

Filed Under: appetizers and snacks, Recipe of the Week, recipes

Recipe of the Week: Rudolph Cupcakes

December 22, 2007 8 Comments

Here’s another favorite from Taste of Home. These cupcakes will be loved by kids of all ages, and they are very easy to make and decorate! In fact, this would be a great last minute dessert item for you to prepare, and it’s something fun that your kids could help with.

Ingredients:
1 package (18-1/4 ounces) cake mix of your choice
1 can (16 ounces) chocolate frosting
48 animal crackers
24 miniature marshmallows, halved
48 miniature chocolate chips or raisins
24 red jelly beans

Directions: Prepare and bake cake according to package directions for cupcakes, using foil or paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcake tops. Insert two animal crackers into each cupcake for antlers. For the eyes, place two marshmallow halves, cut side up, with a chocolate chip in the center of each. Add a jelly bean for nose. Yield: 2 dozen.

My Suggestions – If you’re a fan of the Rudolph movie, you could make cupcakes of Rudolph’s girlfriend Clairice by use white frosting, and add a piece of red twizzlers to make a bow.

Pretzels could also be used for ears, and you could use a number of candies for the nose including M&Ms, Skittles, and Red Hots.

Filed Under: Christmas, cupcakes, desserts, Recipe of the Week

Recipe of the Week: Coconut Macaroons

December 15, 2007 Leave a Comment

This week’s recipe of the week is for coconut macaroons. I found this recipe a couple of weeks ago in BHG and decided to make it for my husband. (he loves coconut!) All the macaroons were gone within a couple of days, and he immediately asked when I’d be making some more! Give it a try:

Ingredients:
4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1-1/3 cups sugar
1 14-oz. pkg. flaked coconut

Directions
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. Inlarge mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electricmixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at atime, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an icecream scoop with 2-inch bowl (or scant 1/4-cup measure), dropcoconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28.
3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

Filed Under: cookies and candy, desserts, Recipe of the Week, recipes

Recipe of the Week: Crunchy Cheese Crisps

December 8, 2007 2 Comments

This week’s featured recipe comes from Taste of Home. It’s another tasty yet simple appetizer recipe, and it’s also low in fat. Nobody will be able to eat just one.

INGREDIENTS
1/2 cup finely crushed potato chips
1/2 cup finely shredded cheddar cheese

4 tablespoons all-purpose flour
2 tablespoon butter, softened
1/2 teaspoon Dijon mustard
Pinch cayenne pepper

Directions
In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350° for 8-10 minutes or until golden brown. Remove to a wire rack. Yield: 4 servings.

Filed Under: appetizers and snacks, Recipe of the Week, recipes

Recipe of the Week: Christmas Pinwheels

November 29, 2007 3 Comments

This week I decided to post an appetizer recipe for the recipe of the week. These pinwheels are very easy to make and will look great on your party table or buffet. And as far as holiday recipes go, this one is pretty light and a perfect counter to all the cookies, candies, and other sweets you’ll be eating this month. Enjoy!

INGREDIENTS
2 packages (8 ounces each) cream cheese softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced stuffed olives
3 to 4 flour tortillas (10 inches)

DIRECTIONS
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2-in. pieces. Yield: 15-20 servings.

My Tips & Suggestions

To make this dish even more festive, arrange the pinwheels on a platter in the shape of a Christmas tree. Also consider placing the pinwheels in the shape of a wreath. In the center place a bowl of dip, vegetables, or crackers.

For kids – If you have kids or adults coming over that may not like every ingredient in the recipe, make a separate batch, leaving out one or two ingredients. (ie – a lot of people are not fans of green olives) As long as you have the cream cheese and salad dressing mix, you can do anything with this recipe. Obviously the red and green colors make this a festive looking recipe, but you could also add cheese and/or bits of ham or chicken for the non-vege lovers out there.

Filed Under: appetizers and snacks, Christmas, Recipe of the Week, recipes

Recipe of the Week: Nacho Turkey Casserole

November 23, 2007 Leave a Comment

Here’s a recipe to spice up your left over turkey. If you don’t have any left over turkey, chicken is great a substitute. Enjoy!

Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalape�o peppers or mozzarella cheese

Directions
Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Filed Under: casseroles and quick meals, Recipe of the Week, recipes

Recipe of the Week: Easy Pecan Pie

November 16, 2007 2 Comments

INGREDIENTS
3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

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Filed Under: desserts, Recipe of the Week, recipes

Easy Crock Pot Air Freshener

November 9, 2007 3 Comments

There’s nothing like the smell of warm apple dumplings or pumpkin pie baking in the oven. It feels your house with such a wonderful aroma! But since we can’t make every day, we have no choice but to use scented candles, scented oil, etc. OR….you can try this easy recipe and make your own Easy Crock Pot Air Freshener. [Read more…]

Filed Under: cleaning, Recipe of the Week, saving money Tagged With: air freshener, crock pot