DAPPLE APPLE FLIP

*Tea blends with frozen apple juice for this delightful thirst quencher  Makes 8 servings   6 regular-sized tea bags 3 cups freshly boiling water 1 can frozen concentrated apple juice  4 cups cold water 2 TB lemon juice  Sugar  Ice Cubes   Place tea bags in a teapot; pour over freshly boiling water; brew 3-5 min. Pour into a large pitcher; let stand at room temperature to cool. Stir in frozen apple juice until thawed, cold water,and lemon juice; sweeten to taste with sugar. Pour over ice cubes in tall glasses. Garnish each with a lemon wedge, if you wish.  (Source: Family Circle)

Freezing Tip

*Always scald or steam vegetables before freezing, as this prevents loss of color, texture and flavor.

Spanish Rice with Pork Chop Casserole

This is a perfect recipe for both of my parents-My Dad loves Spanish Rice and my Mom used to love Pork Chops!!  Add 1 1/2 tsps salt to 1 1/2 quarts boiling water. Add 3/4 cup rice: cook 20 min. Drain and rinse in cold water.  Dice 6 slices of bacon and fry slowly until brown.  Mix bacon, rice, 1 cup chopped onion, 2 cups canned tomatoes, 1/2 cup chopped, green or red pepper, salt and pepper, and 1 cup chopped celery. Pour in a 2-quart casserole. Bake uncovered at 350 degrees for about 45 min.  Spanish Rice and Pork Chops  Prepare recipe for spanish rice(above) omitting bacon. Brown 6 pork chops slowly on both sides. Season with salt and pepper.  Put Spanish rice in shallow baking pan and put browned pork chops over the top. Cover and bake at 350 degrees for about 1 1/4 hours. (Source: unknown-old family recipe.

Baking Tip

*Brown sugar will not harden if kept in freezer.

A TRIBUTE TO MY MOTHER

* My  Mother has been  a inspiration  for me on this blog. She left this  world 16 years ago  today  . I dedicate this blog to my mother.       God saw you getting tired and a cure was not to be. So He put His arms around you, and whispered, "come to Me."  With tearful eyes we watched you, and saw you pass away. Although we love you dearly, we could not make you stay. A golden heart stopped beating, hard working hands at rest. God broke our hearts to prove to us, He only takes the best.  R.J. Cartwright  

PANCAKE TIP

*For the lightest pancakes ever, replace liquid in pancakes and waffles with club soda. Use up all the batter, do not store as it will go flat.

LUCILLE'S ENCHILADA PIE :)

HAPPY BIRTHDAY LUCILLE!!!  Here's to you on your special day!! One of your recipes!!!    1 1/2 lbs. ground beef 1 large onion, chopped 1/2 cup celery chopped  1/2 cup green pepper, chopped 1/2 tsp. salt  1 1/2 TB chili powder 1 (15-oz.) can tomato sauce 10 tortillias, buttered 1 can ripe olives, chopped 2 cups grated cheddar cheese    Brown beef, onions, celery and peppers. Add seasoning and sauce. In greased casserole dish, alternate layers of tortillias and salt, olives and cheese. Cover and bake at 350 degrees for 30 min.

HELPFUL COOKING HINT

*To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.

Orange-Buttermilk Ice Cream

This recipe sounds wonderful!!  2 cups buttermilk  1/3 cup confectioners sugar 1 TB Triple Sec liqueur  Combine the buttermilk and sugar and beat with an electric mixer until the sugar has dissolved and the mixture is frothy. Beat in the liqueur. Chill for 1 hour in the freezer. Process in an ice cream maker according to the manufacturers instructions. YIELD: 4 servings
         This recipe is similar to Pennsylvania Dutch buttermilk ice cream.   RUM-RAISIN  SAUCE goes well with this ice cream.            RUM-RAISIN SAUCE    1/4 cup seedless raisins 1/4 cup water 1 TB light corn syrup  1/4 cup light rum  1 tsp cornstarch dissolved in 2 tsps water    Combine the raisins and the water in a small saucepan. Bring to a boil over medium heat. Lower the heat and simmer for about 20 minutes, uncovered, until the raisins are plump and soft. Whisk in the corn syrup and bring back to a simmer, which should take about 1 minute. Whisk in the rum and the cornstarch mixture. Continue to cook, whisking constantly, for about 1 minute more, until the sauce is clear and thick. Do not allow it to come to a boil. Serve warm. YIELD: 2/3 cup   (Source from both.recipes-:The 99% Fat-Free Cookbook)  The ice cream recipe also goes good with assorted berries.

COOKING TERMS

*SAUTE- Foods are cooked at a high temperature to seal in the flavors. *SWEAT- Foods are cooked at a low temperature to fuse together flavors.      

Dark Chocolate Truffles :)

VALENTINE COLLECTION- 2/3 cup heavy whipping cream 1 2/3 cups(10-oz pkg) Dark Chocolate Morsels  Finely chopped toasted nuts, toasted flaked coconut and/or Baking Cocoa for coating truffles  LINE baking sheet with parchment or wax paper. HEAT cream to a gentle boil in medium, heavy-duty  saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15-20 min or until slightly thickened. DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 min. Shape or roll into balls; (you can use plastic gloves if you wish or saran wrap) coat with nuts,coconut or cocoa. Store in airtight container in refrigerator. (Source: TollHouse)

VALENTINE FACT

*Sweetheart Conversation Hearts,sold only between New Year's Day and Valentine's Day, are so popular that Revere,Mass,-based NECCO manufactures 8 billion of them year-round.

HAPPY VALENTINE'S DAY!!!

Dark Chocolate Dipped Strawberries & Snacks

VALENTINE COLLECTION- 1 2/3 cups(10-oz pkg) Dark Chocolate Morsels  1 TB vegetable shortening  Fresh strawberries (rinsed and patted dry), pretzels,ripped potato chips and/or cookies*  Assorted sprinkles, finely chopped nuts(optional)  LINE  baking sheets with wax paper.  MICROWAVE  morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If morsels retain some of their original shape,microwave at additional 10-15-second intervals,stirring just until melted.  DIP  strawberries (by stem or leaves) or snacks into melted chocolate, filling bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheets. If you are using sprinkles or nuts, sprinkle them on when the chocolate is still wet. Refrigerate for 15 min or until set. Makes 1 cup dip. * Assorted bite-size fresh fruit rinsed and patted dry,dried fruit, large marshmallows, cut-up pound cake and nuts can also be used for dipping. (Source: Tollhouse)

Dark Chocolate Cherry Fudge ;)

VALENTINE COLLECTION- 1 1/2 cups granulated sugar  2/3 cup (5 fl-oz can) evaporated milk  2 TB butter or margarine  1/4 tsp salt  2 cups miniature marshmallows  1 2/3 cups (10-oz. pkg) dark chocolate morsels  3/4 cup (4oz.) dried cherries,coarsely chopped 1 tsp vanilla extract   LINE  8-inch square baking pan with foil.  COMBINE  sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 min. Remove from heat. STIR in marshmallows,morsels, dried cherries and vanillia extract. Stir vigorously for 1 min or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.  VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries. (Source: Tollhouse)  Makes 24 servings,  2 pieces per serving

VALENTINE FACT

*In Las Vegas,Nev., the self-proclaimed Wedding Capital of the World, an average of 328 weddings take place every day, with Valentines Day and New Year's Eve being the two most popular dates.

Traditional New Orleans King Cake

MARDI GRAS- Legend has it that if you hide a tiny plastic baby in this classic cinnamon-swirl cake, whoever finds it has 1 year of good luck! (Just don't bake the plastic baby in the cake-after the cake has been baked and cooled,cut a small slit in the bottom and then insert the token).    PREP: 40 min+ rising  BAKE: 25 min + cooling    2 pkgs (1/4 oz each) active dry yeast  1/2 cup warm water(110-115 degrees) 1/4 cup sugar,divided 1/2 cup butter, softened 1/2 cup warm 2% milk(110-115 degrees) 2 egg yolks 1 1/4 tsps salt 1 tsp grated lemon peel 1/4 tsp ground nutmeg  3-1/4 to 3-3/4 cups all-purpose flour 1 tsp ground cinnamon 1 egg,beaten  GLAZE:  1-1/2 cups confectioners' sugar 1 tsps lemon juice 2-3 TB water  Green,purple and yellow sugars  In a large bowl, dissolve the yeast in warm water. Add 1/2 cup sugar,butter,milk,yolks,salt,peel,nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough ( dough will be sticky).  Turn onto a floured surface, knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn onto a lightly floured surface. Roll into a 16-in by 10-in rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to eithin 1/2 in. of the edges. Roll up dough jelly-roll style, starting with a long side,pinch seam to seal. Place seam side down on a greased baking sheet;pinch the ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg. Bake at 375 degrees for 25 -30 min. or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars. YIELD: 1 cake (12 slices) ( Source: Taste of Home)

Fast Flourless Chocolate Cake :)

VALENTINE COLLECTION- This recipe is easy, the chocolate is dense and wonderful!!!  Preheat oven to 350 degrees. Butter a 9-inch deep-sided springform pan, line with parchment paper,and butter the parchment. In a large saucepan, simmer 1lb bittersweet chocolate,coarsely chopped; 1cup unsalted butter; and 1/4 cup chocolate,hazelnut,or coffee liqueur. When mixture is melted and smooth, stir in 1 1/2 tsp vanilla extract. Set aside to cool. Beat 7 eggs (at room temperature) with 1 cup granulated sugar on medium for 5 min or until fluffy. Gradually add eggs to chocolate mixture. Spoon batter into pan. Bake cake for about 1 hour or until a toothpick inserted into center comes out with a few crumbs attached. Cool for 1 hour in pan, then loosen springform and remove. When cool, sprinkle cake with confectioner's sugar. Store in refrigerator. Serves 12. (Source: Parade magazine)

VALENTINE FACT

*About 145 million Valentine cards, excluding classroom valentines,are purchased annually,the U.S Greeting Card Association reports.

Vanilla Marshmallows :)

VALENTINE COLLECTION: For the bloom: 1/2 cup & 2 TB cold water 1 1/2 TB pure vanilla extract 3 TB unflavored gelatin  For the base: 3/4 cup water 1 1/4 cup Marshmallow Syrup  Pinch salt 1 1/2 granulated cane sugar Marshmallow Syrup: 2 cups water 5 1/3 cups granulated cane sugar 1 tsp cream of tartar Pinch of salt  Place the ingredients in a heavy 4-quart pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over med-high heat, and cover the pan for 2 min to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan, insert a candy thermometer,and increase the heat to high. Do not stir it at all once you have removed the lid  or the syrup will crystallize as it cools. Continue cooking until it reaches 240 degrees. Remove from heat and let the syrup cool for fifteen minutes. Ladle it into clean jars and attach the lids. Store it at room temperature for up to 2 months. If the syrup begins to form crystals at the bottom of the jar, don't be alarmed; pour out the amount of syrup you need when you use it,without scraping the jar. Discard any crystallized part that is left in the jar. NOTE: The syrup will be very thick once it cools. To use it,microwave for 2min on high,or place the jar in a pan of hot water over low heat until it can be poured easily. Do not stir the syrup.  Spray the bottom and sides of a 9 by 13 by 2-inch or 11by 15 by 1-inch pan or another mold you will be using for the marshmallow batter with a pan coating such as Pam, and wipe it lightly with a paper towel,leaving only a thin film of oil. Make the bloom.  Measure the cold water into a measuring cup and add the vanilla. Place the gelatin into a small bowl and pour the water and vanilla over it, stirring with a whisk or fork until there are no lumps. Set the bowl near the stove. Make the base: Place the water,Marshmallow Syrup,salt, and sugar, in that order,into a 4-quart pan. Bring the mixture to a boil over med-high heat. Then place a lid on the pan and boil it,covered for 2 min. This step is essential in order to eliminate sugar crystals on the side of the pan that may cause the marsmallows to crystallize. Remove the lid,insert a candy thermometer, and continue boiling until the thermometer reaches 250 degrees. Do not stir the mixture once the lid has been removed. Remove the thermometer and gently stir in the bloomed gelatin. Pour the batter into a bowl of an electric stand mixer. Beat it on high speed for 10-12 min, using the wire whisk attachment or the paddle beater. At first, the marshmallow batter will look very watery; as it beats, it will become thick,white, and glossy,and will increase in volume by two- to threefold. Remove the bowl from the mixer stand and spread the marshmallow batter into the prepared pan. Smooth the top with the spatula, or wet your hand and smooth the marshmallow with your palm. Let the pan set out at room temperature,uncovered, for at least 4 hours or overnight. After that you can cut the marshmallows and place in an airtight container,with wax paper between the layers.Leave the corner of the lid slightly ajar. The marshmallows will keep up to 2 weeks at room temperature. You can also dip or coat the marshmallows. (Source: Marsmallows-Eileen Talanian)

VALENTINE FACT

*Nearly 70% of all roses purchased for Valentines Day are red, according to a 2004 poll by the Society of American Florists. However, 62% of women surveyed by the organization prefer softer hues such as yellow,pink,peach and white.

BASIC MARSHMALLOW MAKING

It takes about 45 min to make your first batch of marshmallows, and less time as you become familiar with the process. Marshmallow making is broken down into these parts: Marshmallow Syrup: A homemade invert sugar syrup that helps control crystallization. The Base: This is the combination of Marshmallow Syrup,cane sugar,water, and occasionally, other ingredients cooked to a specific temperature. The Bloom: Before granulated gelatin can be used in a recipe, it must first be softened,or "bloomed", in a cold liquid so that the crystals are separated and don't form lumps. Flavoring ingredients might be added to the bloom in some recipes. Additional flavoring: Certain flavorings can't be included in the cooked base or in the bloom, so they're added in at another time in the recipe and are listed separately in the ingredients list. The Marshmallow batter: This refers to the base and bloom mixture that is poured into the bowl,beaten,and then spread into a pan,molded,or piped into shapes.(Source: Marshmallows-Eileen Talanian)

VALENTINE BAKING TIP

*If you desire a richer flavor in your baking, just add buttermilk instead of milk.

Chocolate Fudge Pudding

VALENTINE COLLECTION- 2/3 cup unsalted butter 3/4 cup superfine sugar 3 1/2 oz. semisweet chocolate, melted and cooled 2 eggs 1/2 cup all-purpose flour 1 cup self-rising flour 1/4 cup cocoa powder 1 tsp baking soda 1/2 cup milk  SAUCE 1/4 cup unsalted butter,chopped 1/2 cup whipping cream 1 tsp vanilla extract  Preheat the oven to 350 degrees. Lightly grease eight 1 cup metal molds with melted butter and line each bottom with a round of waxed paper. Beat the butter and superfine sugar until light and creamy. Add the melted chocolate, beating well. Add the eggs one at a time,beating well after each addition. Sift together the flours,cocoa powder, and baking soda, then fold into the chocolate mixture. Add the milk and fold through. Half-fill the molds. Cover the molds with pieces of greased aluminum foil and place in a large, deep baking dish. Pour in enough boiling water to come up halfway up the sides of the molds. Bake for 35-40 min or until a skewer inserted into the center of each pudding comes out clean. To make the sauce, combine the butter, chocolate, cream, and vanilla in a saucepan. Stir over low heat until the butter and chocolate have completely melted. Pour over pudding and serve with whipped cream. Serves 8 (Source: Sweet food- Kay Scarlett)  TIP: To make superfine sugar, place regular sugar in a coffee grinder  MELTING CHOCOLATE When melting chocolate, always use a clean,dry bowl. Water or moisture will make the chocolate seize (i.e. turn into a thick mass that won't melt), and overheating will make it scorch and taste better.  To melt chocolate, chop it into small, evenly sized pieces and place in a heatproof bowl. Bring a saucepan of water to a boil, then remove from heat. Position the bowl over the saucepan of water-make sure the bowl doesn't touch the water and that no water or steam gets into the bowl or the chocolate will seize. Allow the chocolate to soften a little, then stir until smooth and melted. Remove the chocolate from the saucepan to cool, or leave in place over the hot water if you want to keep the chocolate liquid.

VALENTINE FACT

*About 145 million Valentine cards, excluding classroom valentines, are purchased annually, the U.S Greeting Card Association reports.

Mikki's Pink Chocolate Chip Pancakes :)

A Perfect Valentine Breakfast!!!  2 cups Original Bisquick 1 cup milk 2 eggs 1 tsp red food coloring (or more depending on desired effect)  1 cup mini chocolate chips  Heat griddle or skillet; grease if necessary. Stir all ingredients until blended. Pour batter by a little less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. (Source: Bisquick)

VALENTINE FACT

*Valentine's Day is second only to Christmas as the most popular occasion to send greeting cards.

VEGAN Potato Soup

Here's to you Megan- my friend who is vegan(Patrick too) from the Kettle Falls Collection.   2 white potatoes-baker size- unpeeled 1/2 inch slices 1 large sweet potato- unpeeled 1/2 inch slices  4-5 leeks 1 qt. Beef flavored stock  salt and pepper to taste 3 TB margarine   Cut leeks in 1/2 inch pieces & saute in margarine until soft.  In the meantime, put the potatoes in the beef stock and bring to a boil. Add leeks and simmer until potatoes are very soft, about 30-45 min. Puree soup and serve. (Source: Glenna Lundquist)

Frozen Whipped Cream Puffs

VALENTINE COLLECTION-1 small container whipping cream 1/2 tsp powdered sugar 1/2 tsp vanilla  Whip up the cream, then add powdered sugar and vanilla. Place in piping bag or ziplock bag. Pipe whipped cream onto baking sheet. Place baking sheet in freezer. Freeze puffs of cream until frozen,then transfer puffs to a container or ziplock bag. * Use in coffees,teas or hot chocolate. Anywhere you would like a little extra cream. (Source: Oprah magazine)

VALENTINE FACT

*Women purchase an estimated 80% of all greeting cards.

VALENTINE PREVIEW-Recipes & Valentine Facts!!

Apple Fritters

A Recipe Request!!!  PREP: 15 min. COOK: 30 min.  2-1/2 cups all-purpose flour  1/2 cup nonfat dry milk powder 1/3 cup sugar 2 tsps baking powder 1 tsp salt 2 eggs 1 cup water 2 cups chopped peeled apples  Oil for deep-fat frying   In a large bowl, combine first five ingredients. Whisk eggs and water; add to dry ingredients just until moistened. Fold in apples. In an electric skillet, heat oil to 375 degrees. Drop batter by teaspoonfuls, a few at a time, in hot oil. Fry until golden brown, about 1-1/2 min. on each side. Drain on paper towels. Roll warm fritters in sugar. Can use other fruits besides apple. Serve warm. YIELD: 40 fritters. (Source: Taste of Home)

Raisin Pie

A Recipe Request!!! 2 cups raisins  2 cups boiling water 1/3 cup sugar 1/3 cup packed brown sugar  3 TB cornstarch 1/8 tsp salt 2 tsps grated lemon rind 2 TB lemon juice 1/2 tsp grated orange rind 1 TB orange juice 2 TB butter  Pastry for 9-inch double-crust pie   Measure raisins and water into saucepan; cook until raisins are puffy, 3-5 min. Combine sugars, cornstarch and salt; stir into hot raisins. Cook slowly, stirring to full rolling boil; boil 1 min. Remove from heat. Blend in fruit rinds and juices. Pour hot filling into pastry-lined pan; dot with butter. Cover with top crust; slit to let steam escape. Bake at 425 degrees for 30-40 min. until crust is nicely browned. (Source: Dorthy Dean)

49ers vs Ravens-SuperBowl Sunday!!

Sweet 'N' Soy Snack Meatballs

A Super snack for SuperBowl!!   Prep: 25 min. Bake: 20 min.   1 egg 1/4 cup finely chopped onion  1 TB ketchup  1-1/2 tsp salt 1/2 tsp pepper  1/2 tsp seasoned salt 1/2 tsp Worcesershire sauce 2 lbs ground beef  3/4 cup dry bread crumbs  SAUCE:  2 TB plus 1-1/2 tsps cornstarch  1 cup orange marmalade 3-4 TB soy sauce 2 TB lemon juice 2 garlic cloves, minced  In a large bowl, combine the first seven ingredients. Crumble the beef over mixture. Sprinkle with bread crumbs; mix gently. Shape into 1-inch balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 degrees for 20-25 min or until meat is no longer pink; drain. Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil; cook and stir for 2 min or until thickened. Transfer meatballs to a serving dish; serve with the sauce. YIELD:  5 dozen (Source:  Taste of Home)

Kathy's SuperBowl Chili :)

Just in time for SuperBowl!!!  1 lb hamburger (you can also add 1 lb of sausage if you would like)  1 onion 1-2 cloves of garlic  Cook and drain. 1-2 cans diced tomatoes(depending on how much tomatoes you would like) 1 green pepper(optional) 1 can red beans 1 can white beans 1 (8oz) tub of mushrooms-sliced 1-2 stalks of celery-diced 1 pkg chili seasoning.  Mix other ingredients in with the meat and onion mixture. Cook until heated through.

Kathy's stuffed mushrooms :)

A Super Bowl appetizer!!!  A special creation from a friend.  8-10 large white capped mushrooms (as large as you can get them)  1 pkg  Jimmy Dean sausage (hot & spicy is preferred but you can use other kinds-your preference)  Cut stems off of mushrooms so that there is a pocket to place sausage in. Stuff the sausage into each pocket of mushroom.  Place each mushroom on a baking sheet.  Bake at 350 degrees for 30-35 min. until sausage is cooked thouroughly.