GAME DAY CUPCAKES

*Superbowl Collection*

24 cupcakes/ Prep Time: 35 minutes/ Start to Finish: 2 Hr 5  min

1 box devil's food cake mix
+Water, vegetable oil and eggs called for in cake mix
1 container whipped fluffy white frosting
+Classic Gel Food Colors
+ Star Decorated

1 tube (4.25 oz) white decorating icing
24 milk covered almonds (from 3 oz box)
4 rolls fruit roll ups, chewy fruit snack, any flavor (from 5-oz box)
24 Pretzel sticks

1. Heat oven to 350 degrees (325 for dark or nonstick pans). Place paper baking cup in each of the regular-size muffin pans.

2. Make and bake cake as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from bans to cooling racks. Cool completely, about 30 minutes.

3. To create your favorite team colors, divide 3/4 cup frosting between two small bowls. Add desired food color to each bowl, and stir until thoroughly blended. Spread frosting over cupcakes; sprinkle with stars. For footballs, pipe laces on almonds with decorator icing. Cut each fruit snack into 6 triangles. Wrap each triangle around one end of each pretzel for flag. Decorate each cupcake with a football and flag. Store loosely covered.

(Source: General Mills & photo also)
(Courtesy of EVANA for providing recipes :)

SUPER BOWL RECIPES COMING SOON!!!

(photo-cool backgrounds wallpaper)

(photo-google+)

American Yet-Ca-Mein

*Chinese New Year Collection*

1 8-oz package fine noodles
3/4 pound lean pork, cut in 1/2-inch cubes
2 TB shortening
1/2 tsp celery salt
1/8 tsp season salt

1/8 tsp pepper
4 chicken bouillon cubes
1/2 cup hot water
3 hard-cooked eggs
3 cups hot water
6 green onions

1. Cook noodles until tender in salted water according to package directions. Drain. Brown pork in shortening. Combine cooked noodles, pork and fat it was browned in, seasonings, bouillon cubes dissolved in hot water, and two of the hard-cooked eggs, chopped.

2. Add hot water; cover tightly and bring to a boil. Simmer for 5 minutes. Serve garnished with remaining hard-cooked egg, and green onions which have been slit and cut in 1-inch lengths.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHINESE ROAST PORK

*Chinese New Year Collection*

2 pound chuck boneless fresh pork
1 TB sugar
1 tsp salt

1 TB honey
1 TB soy sauce
3 TB chicken bouillon

1. Cut pork into three long, narrow pieces. Combine remaining ingredients in mixing bowl; mix well. Add meat and soak in marinade for 3/4 hour, turning occasionally.

2. Remove meat from bowl; place on rack in roasting pan, adding a little water to prevent smoking. Roast in moderate oven, 350 degrees, for about 1 hour and 15 minutes, turning occasionally.

(Source: Dorothy Dean & kappboom wallpaper photo)

Fried Rice

*Chinese New Year Collection*

3 slices bacon or 1 small slice ham
3 cups cold cooked rice
2 TB chopped onion

2 eggs, beaten
2 TB soy sauce
1/2 tsp salt
1/8 tsp pepper

1. Dice bacon or ham and fry in hot skillet until brown. Remove meat from pan and fry rice in the hot fat for about 8 minutes, stirring constantly. Add onion and cook 2 minutes more.

2. Combine beaten eggs with soy sauce and seasonings. Add to rice mixture together with browned meat. Mix well and continue frying until eggs are well cooked, turning constantly. Bits of left-over meat, chicken or crab may be used instead of bacon or ham. Serve on hot platter, garnished with sweet red pepper.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHINESE NEW YEAR RECIPES COMING SOON!!!

(photo-kappboom wallpaper photo)

GRAND MARNIER CUPCAKES

*Kathy's Collection*

Chocolate goes well with Grand Marnier-a winning combination!!!

CUPCAKES

6 TB unsalted butter, softened
3/4 cup sugar
1 egg
1 TB finely grated orange peel
1 tsp Grand Marnier or orange juice
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream

GLAZE

1/3 cup sugar
2 TB fresh orange juice
2 TB Grand Marnier or additional orange juice

TOPPING

3 oz semisweet chocolate, coarsely chopped
1/2 tsp shortening

1. Heat oven to 350 degrees. Grease 12-cup muffin pan or line with baking cups. In large bowl, beat butter and 3/4 cup sugar at medium speed 5-6 minutes or until light and fluffy. Beat in egg, 1 TB orange peel and 1 tsp Grand Marnier.

2. In medium bowl, stir together flour, baking powder, baking soda and salt. At low speed, beat sour cream into butter mixture alternatively with flour mixture. Spoon batter into muffin pan, filling two-thirds full.

3. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely.

4. Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves. Remove from heat; stir in 2 TB Grand Marnier.

5. Poke holes with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with Grand Marnier glaze.

6. Place chocolate in small heavy resealable plastic bag; and shortening and seal. Place in pan of simmering water, turn off heat. Allow bag to sit several minutes; remove from water. Smooth melted chocolate by working bag with hands. Cool 5 minutes. Cut off tiny corner of bag; drizzle chocolate over cupcakes.

12 cupcakes

(Source: Cooking Club of America & photo also)

CUPCAKE TIP

*You can freeze unbaked cupcake batter for future use. Make the batter and fill the cups as usual, using baking cups. Place the whole pan in the freezer for several hours until the batter has frozen. Remove the individual cupcakes from the pan and store them in a plastic freezer bag or airtight container. When you're ready to bake them, place the frozen cupcakes in a muffin pan and bake according to original recipe, adding another 5-10 minutes baking time, or until they're set and a toothpick inserted in the center comes out clean.

(Source: Cooking Club of America & google+ photo)

CUPCAKE TIP

*If you bake cupcakes directly in the muffin pans, grease the cups with nonstick cooking spray. If you use foil baking cups, grease these too. This helps the liner release without damaging the cupcake. On the other hand, if you use paper baking cups, do not grease them because the spray tends to flatten the papers.

(Source: Cooking Club of America & google+ photo)

Sunny Morning Doughnuts :)

*Kathy's Collection*

SUPER EASY TO MAKE!!!

4-1/2 -5 cups all-purpose flour
1-1/4 cups sugar
4 tsps baking powder
1 tsp salt
3 eggs, beaten

1 cup milk
1/4 cup canola oil
2 TB orange juice
4 tsps grated orange peel
+Oil for deep-fat frying
+Confectioners' sugar

1. In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt. Combine the eggs, milk, oil, orange juice and peel; stir into the dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.

2. Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter in an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. YIELD: 20 doughnuts.

(Source: Taste of Home & google+ photo)

FRESH MOZZARELLA SANDWICHES :)

*Kathy's Collection*

REFRESHING AND LIGHT!

PREP/TOTAL TIME: 15 min.

8 slices sourdough bread, toasted
1/4 cup wasabi mayonnaise
1/2 pound fresh mozzarella cheese, sliced
2 medium tomatoes, sliced
4 thin slices sweet onion
8 fresh basil leaves

1. Spread toast with wasabi mayonnaise. On four slices, layer the mozzarella cheese, tomatoes, onion and basil leaves, top with remaining toast. YIELD: 4 servings.

(Source: Taste of Home & photo also)

Shredded Beef Au Jus :)

*Kathy's Collection*

YUMMY!!!

PREP: 10 min. COOK: 6 hours

1 boneless beef chuck roast (3 pounds)
2 cups water
2 tsps beef bouillon granules
1-1/2 tsps dried oregano
1 tsp garlic salt
1 tsp seasoned salt
1/4 tsp dried rosemary, crushed
8 hamburger buns, split

1. Cut roast in half and place in a 4-or 5-quart slow cooker. Combine the water, bouillon granules and seasonings, pour over beef.

2. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.

3. Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup meat on each hamburger bun. Serve the sandwiches with additional cooking liquid on the side. YIELD: 8 servings.

(Source: Taste of Home & photo also)

SCOTCH EGGS :)

*Kathy's Collection*

I JUST LOVE THESE!!!

1 pound bulk pork sausage
+Salt and pepper to taste
6 hard-cooked eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

1. Divide sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan.

2. Bake, uncovered, at 400 degrees for 30 minutes or until the meat is no longer pink, turning every 10 minutes. These can also be deep fried. YIELD: 6 servings.

(Source: Taste of Home & google+ photo)

Kathy's Favorite Recipes Coming Soon :)

(photo-kappboom wallpaper photo)

(photo-google+)

MY 50TH BIRTHDAY CELEBRATION••••

(photo-kappboom wallpaper photo & incrypted photo)

SWISS TOAST

*Winter Collection*

1/2 pound Swiss cheese, grated
2 eggs, separated
1 tsp grated onion
6 slices white bread
+Butter or shortening

1. Mix cheese with egg yolks and onion. Beat egg whites lightly; add to mixture. If mixture is too stiff, add 1 TB cream or evaporated milk. Spread the mixture liberally on one side of each bread slice and fry them golden brown, spread side first. Serves three.

(Source: Dorothy Dean & kappboom wallpaper photo)

MEXICAN CHICKEN

*Winter Collection*

8 cups cooked, diced chicken, veal or pork
8 cups cream style corn
4 cups grated cheese

8 cups bread crumbs
8 cups tomato juice
3 tsps salt

1. Mix all ingredients (except 2 cups crumbs) thoroughly and place in roaster or baking pans. Butter remaining crumbs, sprinkle on top; bake at 350 degrees, 30 minutes to 1 hour, depending on size of pans.

(Source: Dorothy Dean & kappboom photo)

New York-New Joisey: The Legendary Cheesecake

*Winter Collection*

THE TITLE OF BEST CHEESECAKE GOES BACK AND FORTH BETWEEN NEW YORK AND NEW JERSEY!!!

1/4 cup melted butter
1 cup graham cracker crumbs
6 eggs
1-1/2 pounds cream cheese
1 cup sugar
1 tsp good quality vanilla

1. Blend melted butter with graham cracker crumbs. Press into a 9- or 10-inch springform pan. Bring eggs and cream cheese to room temperature. Beat cream cheese until soft; add eggs one at a time, alternating.with the sugar.

2. Beat for 1-2 minutes after each addition. Beat in vanilla. Pour into prepared pan. Bake at 350 degrees for 1 hour. Turn off oven and let cool. Cake will shrink and crack as it cools.

OPTIONAL: Top cake with vanilla-flavored sour cream or desired fruit topping. YIELD: 6 servings.

(Source: "Kitchen Masterpieces", by Steve Geving and friends & kappboom wallpaper photo)

PORK CHOPS and TRIPLE APPLE THREAT

*Winter Collection*

2 pork chops (on the bone), 6-8 oz each
1/2 tsp salt, about
+Freshly ground pepper
2 TB olive oil or bacon fat
1 small red onion, chopped
2 large tart apples, peeled, cored, sliced about -inch thick
3/4 cup apple cider
1/4 cup applejack or apple brandy
3 TB whipping cream

1.Season the chops with 1/4 tsp salt and pepper to taste. Heat the fat in a skillet over medium-high heat; add the chops. Cook, turning once, to brown both sides, about 5 minutes per side. Transfer chops to a plate; keep warm.

2. Add the onion; cook, sprinkled with a little salt, until softened, about 5 minutes. Stir in the apples, coating them with the fat and onions; cook, stirring often, until beginning to soften, 3 minutes. They should be cooked through but retain their shape.

3. Stir in the apple cider and applejack; return chops to skillet. Lower heat to medium; cook at a simmer until chops are cooked through. Transfer chops and apples to dinner plates, leaving sauce in the skillet. Add cream to skillet; cook at a simmer until slightly reduced, 5 minutes. Pour the sauce over the chops and apples. YIELD: 2 servings.

(Source: Joe Gray-Chicago Tribune & kappboom wallpaper photo)

SNOW DAY SPICED CIDER

*Winter Collection*

1 cinnamon stick
6 whole cloves
6 whole dried allspice berries
1 qt. apple juice
3/4 cup apricot nectar
4 tbs brown sugar
+Dash of salt
+Dash of nutmeg
+Orange wedges for garnish

1. Place filter in coffee basket & fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg & orange wedges. Pour juice into coffee pot. Brew & serve hot.

(Source: unknown (Xmas mug) & kappboom wallpaper photo)

Pork Steak and Tomato Sauce

*2014 Collection*

2 TB butter
1 cup shredded cabbage
1 cup shredded carrots
1-1/2 cup tomatoes
1/2 cup sliced onions
1 pound pork steak

2 TB flour
1-1/2 tsps salt
1/4 tsp pepper
1 cup milk
1 cup water

1. Place butter in bottom of casserole. Mix vegetables together; put one-third of them in casserole. Cut pork steak into 4-6 pieces. Place one-half of the meat on top of vegetables.

2. Sprinkle one-half of the flour, salt and pepper mixed together, over meat. Add another one-third of vegetables, the remainder of the meat and remainder of flour mixture.

3. Top off with last one-third of the vegetables; pour milk and water over all. Bake in slow oven, 300 degrees, 3 hours.

NOTE: A slow cooker would be good also. Cook on low 8-10 hours.

(Source; Dorothy Dean & kappboom photo)

CORN FRITTERS

*2014 Collection*

1-1/3 cups sifted flour
1-1/2 tsps baking powder
3/4 tsps salt

2/3 cup milk
1 egg, well beaten
1-1/2 cups corn, drained*

1. Sift together the flour, baking powder, and salt. Blend milk and egg; add gradually to dry ingredients. Stir in drained, whole kernel corn.

2. Drop from tablespoon into deep, hot fat, 375 degrees. Fry 2-5 minutes, drain on absorbent paper. Serve with maple syrup. Makes 4-6 servings.

*Fresh cut corn, cut off the cob (either raw or cooked), may be substituted for canned corn.

(Source: Dorothy Dean & kappboom photo)

CREAMY TARTAR SAUCE

*2014 Collection*

3/4 cup thick dairy sour cream or mayonnaise
2 TB chopped parsley
1/4 cup chopped olives
2 TB chopped pickle
1 TB grated onion or chopped chives

1. Combine and beat to blend. Makes about 1-1/4 cups.

(Source: Dorothy Dean & kappboom photo)

HARVEST BEEF STEW

*2014 Collection*

3 TB shortening
3 medium onions
2 pounds beef stew meat or short ribs
1-1/2 tsp salt
1/4 tsp pepper

1/2 tsp thyme
3 TB ketchup
1-1/2 cups cider or apple juice
3 potatoes
6 carrots

1. Melt shortening in skillet or Dutch oven. Brown onions in hot fat, push aside and brown meat. Add salt, pepper,thyme and 1 cup of cider. Cover and cook very slowly until meat is tender, 2-3 hours.

2. Pare and cut potatoes and carrots into sixths; add to meat, sprinkle with extra salt and pepper. Add remaining cider or apple juice; cover and cook 30-45 minutes, or until vegetables are tender. Serves 6.

(Source: Dorothy Dean & kappboom photo)

Country Sun Meat Loaf

*2014 Collection*

1 pound ground beef
1 cup corn flakes
1 tsp salt
1/8 tsp pepper
2 eggs, beaten
1/4 cup ketchup

1 TB Worcestershire sauce
1/2 cup milk
1 cup raisins
1/3 cup grated cheese

1. Mix in order given, all the ingredients except the cheese. Turn into greased baking dish; sprinkle grated cheese over the top. Bake, uncovered, in moderate oven, 350 degrees, for 1 hour.

(Source: Dorothy Dean & kappboom photo)

BAKED COFFEE CUSTARD

*2014 Collection*

4 medium eggs
6 TB sugar
1/2 tsp salt
1-1/4 cups double-strength coffee
1-1/4 cups nonfat milk

1. Beat eggs slightly; add sugar, salt, coffee and milk. Stir until blended. Pour into custard cups and place in pan. Surround cups with boiling water up to the level of custard. Bake at 350 degrees about 40 minutes, or until custard is set. Serve cold. Six servings.

(Source: Dprothy Dean & kappboom photo)

2014 RECIPES ARE COMING SOON!!

(photo-kappboom wallpaper photo)

Creme Brulee French Toast

*New Years Collection*

Serve this with fresh blueberries or other favorite berries.

1 stick (1//2 cup) unsalted butter
1 cup packed brown sugar
2 TB corn syrup
8 oz country-style bread or Vienna bread
5 large eggs

1-1/4 cups half-and-half
1 tsp vanilla extract
1 tsp Grand Marnier, optional
1/4 tsp salt

1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 9-inch-by-13-inch baking dish. Cut six 1-inch thick slices from the bread, reserving ends for another use, and trim crusts, if desired. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

2. In bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

3. Preheat the oven to 350 degrees and bring the french toast mixture to room temperature.

4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35-40 minutes. Serve hot french toast immediately. YIELD: 6 servings.

(Source: epicurious.com/by Susan Selasky, McClatchy-Tribune & kappboom wallpaper photo)