Wednesday, December 5, 2012

Candy Cane Blossom Cookies

From The Taste of Home Magazine
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 3 cups all purpose flour
  6. 2 teaspoons baking powder
  7. 1/4 teaspoon salt
  8. 4 candy canes finely crushed
  9. 48 candy cane kisses (or milk chocolate kisses or chocolate mint patties)
In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  In another bowl mix the flour baking powder and salt; gradually beat into the creamed mixture .
Shape into 1 inch balls; roll in the crushed candy canes.  Place 2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degree oven for 10 – 12 minutes or until bottoms are golden brown.  Immediately press a kiss into the center of each cookie.  (have kisses unwrapped to save time)  Remove from pans, cool on wire rack.

Monday, October 22, 2012

Applesauce Nut Bread…

I love making fruit bread.  I have loaf pans of all sizes from large to tiny ones.  Fruit bread baked in the tiny loaf pans look so pretty at Christmas time wrapped in red or green plastic wrap and tied with ribbon.  This recipe is from Life Services Networks Seasoned Secrets Cook booklet.

  • 2 cups applesauce (regular or chunky)
  • 3 eggs,
  • 1 cup oil
  • 1 & 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3 cups sifted flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2/3 cup chopped nuts
  • 1 cup raisins
  • Cut up maraschino cherries (optional)

Beat eggs until light and fluffy.  Add oil, sugar, vanilla and applesauce.  Mix thoroughly.  Sift dry ingredients together and add to applesauce mixture until well blended.  Pour batter into  1 or 2 greased or sprayed loaf pans.  Have oven preheated to 325 degrees.  Bake for 50 to 60 minutes or until toothpick inserted in center checks clean.  Watch the time if you are using smaller loaf pans.

Alice Rash

Luther Village

Arlington Heights IL

Thursday, October 11, 2012

Pumpkin Pecan Pie

  • 2 eggs
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup canned or cooked pumpkin
  • 2/3 cup milk
  • 1 unbaked deep dish 9 inch pastry shell

Pecan Topping

  • 2 eggs
  • 1/2 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup pecan halves

In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth.  Mix in pumpkin.  Gradually mix in milk.  Pour into crust.  Cover edges loosely with foil.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 15 minutes longer.  Remove from oven.  Remove foil.  For topping, beat eggs in a mixing bowl until foamy.  Add corn syrup, brown sugar, molasses, flour, vanilla and salt.Pour over filling.  Sprinkle with chopped pecans, cover with pecan halves.Bake uncovered, 30 – 35 minutes or until set.  Cool for 2 hours before serving.

Tuesday, September 11, 2012

Fruit Trifle

  • 8 slices of angel food cake
  • 1 cup strawberries, rinsed, hulled and sliced
  • 1 cup of kiwi cut in small chunks
  • 1 cup of fresh peaches, sliced
  • 2 cups of instant vanilla pudding made with skim milk
  • 2 cups Lite Cool-Whip
Cut angel food cake and fruit into bite size pieces.  Mix together pudding and Cool Whip.
Layer ingredients in a dessert dish (a punch bowl makes a pretty serving dish) or wine glasses, starting with the cake, followed by the fruit and pudding filling.  Serve chilled.  For a larger serving bowl double the ingredients.
Recipe from the OSF St. Francis Medical Center, Peoria Illinois

Monday, August 13, 2012

Chunky Chocolate Walnut Cookies

  • 1 cup butter or margarine, softened
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 egg
  • 2 & 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 & 1/2 cups chopped walnuts
  • 2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces

Beat butter, sugars egg and vanilla.  Beat until well blended.

Combine flour, soda and salt; gradually add to butter mixture, beating well.

Drop dough by rounded tablespoonful's about 2 inches apart on ungreased cookie sheets.  Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned.  Cool on cookie sheet for 1 minute.  Remove to wire rack to cool.  Makes about 4 dozen, or less if you make big cookies like I do.

Saturday, August 11, 2012

Ham Pot Pie

  • 1 lb new potatoes, coarsely chopped
  • 10-oz package frozen cut broccoli or flowerets
  • 2 tablespoons butter of margarine
  • 1 cup chopped onion
  • 10 & 3/4 –oz can cream of potato soup, undiluted
  • 8-oz container sour cream
  • 1 cup of sharp cheddar cheese, shredded
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2  & 1/2 cups chopped baked ham
  • 1/2 (15-oz) pkg. refrigerated pie crusts

Cook chopped potatoes in boiling water for 10 minutes or until barely tender; drain.  Meanwhile cook broccoli according to package directions; drain.

Melt butter in a large skillet over medium heat; add onion.  cook 10 minutes or until onion is tender and begins to brown, stirring often

Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onions, potatoes, broccoli and ham.  Spoon ham mixture in a greased 3 & 1/2 quart baking dish.

Unfold pie crust onto a lightly floured surface and press out fold lines.  roll pastry to extend 3/4 inches beyond edges of casserole.  Place pasty over ham minture.  Seal edges and crimp.  Cut slits in top of pastry to allow steam to escape.  Bake uncovered, at 400 degrees for 45 minutes or until crust is golden.  let stand 10 minutes before serving.  Makes 6 to 8 servings.

Saturday, July 28, 2012

Extreme Chocolate Pie

  • 1 package (5.9 oz.) chocolate instant pudding
  • 1 and 1/2 cups cold chocolate milk
  • 1 tub (8 oz.) chocolate whipped topping, thawed
  • 6 (2.07 oz. each) chocolate snickers bars, chopped
  • 1 Oreo Pie crust
Whisk pudding mix and milk for 2 minutes.  Stir in 1/2 of the whipped topping.  Mix in Snickers bars.  Spoon pudding mix into the crust.  Top with remaining whipped topping.  Add shaved chocolate on top (optional).  Refrigerate until ready to serve.

Thursday, July 5, 2012

Jam Shortbread Bars

  • 1 package yellow cake mix
  • 1/2 cup chopped pecans or walnuts
  • 4 tablespoons butter, softened
  • 1 egg
  • 8 ounces jam, any kind

Preheat oven to 350 degrees.  Grease and flour a 13X9 pan.  Line pan with parchment paper.  In a large mixing bowl, combine cake mix and chopped nuts.  mix at low speed for 2 minutes.Add butter, 1 tablespoon at a time, and mix until blended.  In a small bowl, slightly beat egg and add to mixture.  Beat at low speed until mixture begins to stick to side of mixing bowl.  Pour into prepared pan.  Spread jam over mixture in pan.  Bake for 20 – 25 minutes.  If desired, drizzle a glaze over warm bars and cut into small diamond shapes.

recipe from the Tale of Two Sisters Tearoom & Gift Shoppe, Red Wing Minnesota.

Sunday, June 3, 2012

Coconut Muffins



2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

2/3 cup milk

1/3 cup vegetable oil

1/2 teaspoon coconut extract

1/4 cup flaked coconut


1/4 cup sugar

1/4 cup flaked coconut

1 tablespoon butter or margarine,


1/2 teaspoon ground cinnamon


1.  In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.

2.  Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack

Monday, May 21, 2012

Chef John’s Banana Bread

From All

I made this recipe a few weeks ago and it was delicious!


cooking spray

3 ripe bananas

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup softened butter

1 cup white sugar

2 large eggs

1/4 teaspoon vanilla extract

1 tablespoon milk

1 cup chopped walnuts

1/3 cup semisweet chocolate chips


Preheat the oven to 325 degrees F (165 degrees C).

Grease a 9x4 inch loaf pan.

Mash bananas in a bowl.

Whisk together flour, salt, baking powder, and baking soda in another bowl.

Beat butter and sugar with an electric mixer or spatula in a large bowl until smooth.

Stir in mashed bananas.

Add eggs to the butter mixture one at a time, fully blending in each egg before adding the next.

Stir in vanilla extract and milk.

Stir in chopped walnuts, chocolate chips, and flour mixture until just incorporated.

Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.

Bake in preheated oven for about 1 hour 10 minutes, or until an inserted wooden skewer comes out clean.

Let the bread rest in the pan for 15-20 minutes. Remove from pan. Slice and serve.

Saturday, May 19, 2012

Bacon Ranch Pasta Salad

  • 1 (12 ounce) package uncooked tri-color rotini pasta

  • 10 slices bacon

  • 1 cup mayonnaise

  • 3 tablespoons dry ranch salad dressing mix

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon garlic pepper

  • 1/2 cup milk, or as needed

  • 1 large tomato, chopped

  • 1 (4.25 ounce) can sliced black olives

  • 1 cup shredded sharp Cheddar cheese


      1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

      2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

      3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

      Friday, April 13, 2012

      Burst of Lemon Muffins

      From Taste of Home Recipes

      12 Servings Prep: 15 min. Bake: 20 min.


      · 1-3/4 cups all-purpose flour

      · 3/4 cup sugar

      · 1 teaspoon baking powder

      · 3/4 teaspoon baking soda

      · 1/4 teaspoon salt

      · 1 cup (8 ounces) lemon or vanilla yogurt

      · 1 egg

      · 1/3 cup butter, melted

      · 1 to 2 tablespoons grated lemon peel

      · 1 tablespoon lemon juice

      · 1/2 cup flaked coconut

      · TOPPING:

      · 1/3 cup lemon juice

      · 1/4 cup sugar

      · 1/4 cup flaked coconut, toasted


      · In a large bowl, combine the flour, sugar, baking powder, baking soda

      · and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel

      · and lemon juice until smooth; stir into dry ingredients just until

      · moistened. Fold in the coconut.


      · Fill greased muffin cups two-thirds full. Bake at 400° for 18-22

      · minutes or until golden brown and toothpick inserted near the center

      · comes out clean. Cool for 5 minutes before removing from pan to a

      · wire rack.


      · In a saucepan, combine the lemon juice and sugar; cook and stir over

      · medium heat until sugar is dissolved. Stir in coconut. Using a

      · toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture

      · over muffins. Serve warm or cool to room temperature. Yield: 1

      · dozen.

      Tuesday, January 3, 2012

      Easy Pierogi Casserole

      Another easy recipe from Kraft Foods.  I will make it the next time I have family over.

      What You Need

      9 lasagna noodles, uncooked

      4 cups hot mashed potatoes

      1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

      6 green onions, thinly sliced

      1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

      2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

      Make It

      HEAT oven to 375°F.

      COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.

      PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.

      BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.

      Kraft Kitchens Tips

      Serving Suggestion

      Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.


      You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.