MORE RECIPES TO COME :)

(photo-google+ photo)

APPLE CHIPS

*Apple Collection*

1. Combine 5 tsp sugar and 2 tsp cinnamon. Use a mandolins or handheld slicer to very thinly slice 1 apple crosswise into rounds, removing seeds.

2. Put on 2 parchment-lined baking sheets in a single layer, then sprinkle with half the cinnamon-sugar.

3. Flip apples and sprinkle with remaining mixture. Bake in a 275 degree oven, flipping once,until just crisp, about 1-1/2 hours.

(Source: Parade magazine & kappboom wallpaper photo)

APPLE TEMPURA

*Apple Collection*

1.Thinly slice 2 apples. Whisk 1 cup flour, 1/2 tsp salt, and 1/4 tsp cayenne. Beat 1 egg with 1 cup sparkling cider; add to dry ingredients until, refrigerate.

2. Pour 3 inches canola oil into a saucepan over medium-high heat. (When a piece of bread sizzles on contact, oil is ready.)

3. Dip slices into butter and fry until golden. Drain on paper towels; top with sugar.

(Source: Parade magazine & kappboom wallpaper photo)

APPLE MELT

*Apple Collection*

1. Grate 4 oz Gruyere cheese. Cook 1 sliced onion with 2 TB olive oil in a skillet over medium-high heat until caramelized, about 20 minutes.

2. Sprinkle half of the cheese on 4 bread slices (buttered on the outside). Top with caramelized onion, thinly sliced apples, and remaining cheese.

3. Top with 4 more buttered bread slices. Cook in a skillet over medium heat, flipping once, until cheese melts.

(Source: Parade magazine & kappboom wallpaper photo)

APPLE CRISP

*Apple Collection*

1. Mix 5 peeled, chopped apples with 1 TB lemon juice in an 8-inch-square baking dish. With your hands, work 1 stick (1/2 cup) butter into 1 cup each rolled oats and packed brown sugar, 1/2 cup flour, and 1/2 tsp salt until mixture is clumpy and combined.

2. Sprinkle over apples. Bake in a 350 degree oven until apples are tender, about 1 hour, 10 minutes.

(Source: Psrade magazine & kappboom wallpaper photo)

APPLE CURRY

*Apple Collection*

1. Warm 2 TB olive oil in a shallow pot over medium-high heat. Add 3/4 lb boneless, skinless chicken thoghs cut into bite-size pieces.

2. Season with salt and cook until browned,  about 3 minutes. Cook, stirring, 2 more minutes, remove to a bowl. Add 1/2 thinly sliced onion and 1 chopped potato to pot; season with salt.

3. Cover and cook, stirring occassionally, until onions are softened and browned, 5-6 minutes. Add 2 minced garlic cloves, 1-1/2 cups chicken broth, 1 peeled, chopped apple and 2 TB curry powder.

4. Bring to a boil and cook 3 minutes. Season with salt; stir in chicken and 1/4 cup raisins and cook 3 minutes. Serve over rice.

(Source: Parade magazine & kappboom wallpaper photo)

TO ALL MY VIEWERS

*I'm starting a new food theme instead of just holiday recipes. I started with apples and I will do different areas like sandwiches or pizza.:)

Please give me your input at kathygreer48@gmail.com

(photo-kappboom wallpaper photo)

APPLE SLAW

*Apple Collection*

1. Whisk 2 TB each mayonnaise, rice vinegar, and vegetable oil with 1 tsp celery seed in a medium bowl. Stir in 1 thinly sliced fennel bulb, 1 julienned apple, and 3 TB chopped parsley. Season with salt.

(Source: Parade magazine & kappboom wallpaper photo)

KATHY'S APPLE RECIPES :)

(photo-kappboom wallpaper photo)

CHOCOLATE ON THE BRAIN

*Valentine Collection*

Scientists link some chemicals found in chocolate with neurotransmitters in the brain that trigger feelings of happiness and sexual arousal.

However, the aphrodistic qualities of chocolate likely are more psysiological, according to research.

(Source: American Profile magazine & photo also)

HOW TO COOK FROZEN LOBSTER TAILS #2

*Valentine Collection*

BROILED LOBSTER TAILS: Thaw lobster tails by leaving in refrigerator overnight or at room temperature about 2 hours. With scissors, cut lengthwise along each edge of thin underside membrane; strip it off. Grasp tail in both hands and bend backward sharply toward shell side to "crack" to prevent curling. (Or, invert skewers through entire length of tail close to shell.)

Arrange tails, shell side up, on rack of broiler placed 5 inches from heat source. Broil for about 5 minutes. Turn flesh side up; brush with butter. Broil about 5 minutes longer. Do not overcook. Lobster is done when flesh is creamy white on the outside but moist, tender and opaque on the inside.

Serve with cups of melted butter and lemon wedges.

(Source: Dorothy Dean & kappboom wallpaper photo)

COEUR A LA CREME

*Valentine Collection*

2 tsps gelatin
3 TB cold water
2 3-ounce packages cream cheese, softened

2 cups cottage cheese
3/4 cup superfine granulated sugar, optional
1 cup heavy cream

1. Soften gelatin in cold water; melt over hot water. Place cream cheese and cottage cheese in mixer bowl; beat at high speed until smooth and creamy. Beat in sugar. Gradually add cream; beating until blended. Add melted gelatin.

2. Pour mixture into 1-quart mold (heart-shaped is most typical) or 8-10 individual molds. Chill until set. Unmold; serve with sweetened fresh or thawed frozen strawberries or raspberries; you'll need 2 or 3 cups.

YIELD: 8-10 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

HOW TO COOK FROZEN LOBSTER TAILS

*Valentine Collection*

BOILED LOBSTER TAILS: Place frozen lobster tails in large kettle of boiling salted water (1 teaspoon salt per quart of water). When water returns to boil, reduce heat so water boils gently. Cover and begin counting time. Boil lobster tails 3 minutes longer than their individual weight in ounces. For example, boil 4-ounce tails for 7 minutes.

To remove from shell, drain off hot water. Immediately drench with cold water. Using scissors, cut lengthwise down each edge of thin membrane and remove. Grasp meat between thumb and fingers and gently pull tail out of shell in one piece.

Serve lobster meat with melted butter or seafood sauce. Or, cut up meat and use in cocktails, salads, main dishes.

(Source: Dorothy Dean & kappboom wallpaper photo)

STUFFED PORK CHOPS

*Valentine Collection*

6 1-inch rib pork chops, with pockets
3 TB butter
2 TB minced onion
2 cups dry bread cubes

1/2 cup whole kernel corn or diced apple
1/2 tsp salt
+Dash pepper
1/4 tsp poultry seasoning
3/4 cup water, divided

1. Melt butter in skillet; cook onion until tender. Add bread cubes, corn, seasonings and 1/4 cup water; toss lightly. Spoon about 1/4 cup stuffing into each chop; do not pack.

2. Brown chops, adding fat, if needed. Remove chops to greased casserole; tuck extra dressing around chops.

3. Season with salt and pepper. Pour on remaining 1/2 cup water. Bake, covered, at 350 degrees for about 1-1/4 hours or until tender. Make gravy with pan drippings, if desired.

YIELD: 6 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

HAPPY VALENTINES DAY!!!

(photo-kappboom wallpaper photo)

Cinnamon-Vanilla Glazed Walnuts

*Valentine Collection*

PREP TIME: 10 minutes *COOK TIME: 1 hour * MAKES: about 2 cups

1/4 sugar
1-1/2 tsp ground cinnamon
1/8 tsp ground red pepper
1/4 tsp salt
1 egg white
1 TB pure vanilla extract
2 cups Walnut halves

MIX sugar, cinnamon, red pepper and salt in small bowl. Beat egg white and vanilla in medium bowl until foamy. Add walnuts, toss to coat. Add spice mixture; toss to coat nuts evenly.

SPREAD nuts in single layer on lightly greased baking sheet.

BAKE in preheated 250 degree oven 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

GIFT OPTION Bake nuts on a large baking sheet. Use festive cellephane bags to package the nuts. Tie bags with a ribbon or raffia and include the recipe on the gift tag, if desired. Cellophane bags and ribbons can be found at party or craft stores.

(Source: McCormick & Diamond & photo also)
(Recipe courtesy of EVANA)

CHERRY DIVINITY

*Valentine Collection*

2-1/2 cups sugar
1/4 tsp salt
1/2 cup water
1/2 cup corn syrup

1 TB cherry extract
1-2 TB red food coloring, to reach desired tint
2 egg whites
1/8 tsp cream of tartar

1. Combine sugar and salt in a medium mixing bowl. Add water, corn syrup, flavoring and coloring, mixing thouroughly. Pour mixture into a medium saucepan, cover and cook over medium to high heat until firm ball stage, or 244 to 248 degrees.

2. Meanwhile, beat egg whites and cream of tartar on high speed until the mixture forms soft peaks. When sugar mixture is ready, pour into egg whites in a slow and steady stream while mixing on high speed.

3. Beat until mixture starts to lose its shine. Use 2 teaspoons to form candies, placing mounds on wax paper. When candy is firm, place in airtight container.

(Source: Barbara Weekly (Coeur d'Alene candy maker & kappboom wallpaper photo)

Washington Nut Pie

*Valentine Collection*

3 eggs
1/2 cup sugar
1 tsp vanilla
1 cup dark corn syrup
1/4 tsp salt

1/4 cup melted butter
1 cup chopped pecans or walnuts
1 8-inch unbaked pie shell

1. Beat eggs slightly; add sugar, vanilla, corn syrup, salt, butter and nuts. Pour into unbaked pie shell.

2. Bake at 425 degrees for 10 minutes; reduce heat to 325 degrees and continue baking 40-50 minutes until custard is just set (filling will "jiggle" slightly in center). Chill before serving.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHERRY DOWN-SIDE-UP CAKE

*Valentine Collection*

1 pkg yellow cake mix
1 1-pound can red sour pitted pie cherries
1 cup sugar
1/2 tsp almond extract
+Red food coloring

1.
Prepare cake mix as directed on box; turn into greased 9 by 13-inch pan.

2. Drain cherries; measure juice. If necessary, add water to make 1/4 cup liquid. In saucepan, combine cherries, liquid, sugar, almond extract and red food coloring to tint as desired.

3. Heat just to boiling. Immediately pour over cake batter, distributing cherries evenly.

4. Bake at 350 degrees for 45-50 minutes until cake tests done. Cool 5 minutes, turn out of pan,  upside down on large tray. Serve warm or cold...with whipped cream, if desired.
YIELD: 12 to 15 servings

(Source: Dorothy Dean & kappboom wallpaper photo)

FROSTED CHOCOLATE PEANUT BUTTER TREATS

PREP TIME: 15 minutes *COOK TIME: 15 minutes *SERVES 32

+No stick cooking spray
3 TB butter
1 (10 oz) pkg mini marshmallows(6 cups)

1 (15.9 oz) container whips whipped peanut butter & chocolate flavored spread, divided
6 cups chocolate crisp rice cereal

1. LINE an 8-inch square baking pan with foil, extending foil over the edge of pan. Cool with no-stick cooking spray.

2. MELT butter in a large saucepan (4 qt.) over low heat until melted. Add marshmallows stirring until completely melted. Remove from heat. Blend in 1-1/4 cups peanut butter chocolate spread mixing until combined. Add cereal. Stir until well coated. Press into prepared pan. Cool completely.

3. FROST treats with remaining peanut butter chocolate spread. Remove treats from pan using edges of foil. Cut into 32 bars.

(Source: Jif and Crisco, & photo also)
(Courtesy of EVANA -recipe)

CHICKEN A LA KING

1/4 cup butter
1/4 cup chopped green pepper
1/4 cup flour
1/2 tsp salt
+Dash pepper
1 cup chicken broth
1 cup cream

2 cups diced cooked chicken
1 4-oz can mushrooms, drained
1/4 cup chopped pimiento
+Sherry to taste, optional
+Bisquits

1. Cook green pepper in butter until soft. Blend in flour and seasonings. Remove from heat; gradually stir in broth and cream. Bring to a boil over low heat, stirring constantly; boil 1 minute.

2. Add chicken, mushrooms, pimiento and sherry. Continue cooking until chicken is heated through. Serve over split bisquits, patty shells, toast points, noodles or rice.

YIELD: 6 servings.

(Dorothy Dean & kappboom wallpaper photo)

CINNAMON APPLE RINGS

4 firm tart apples
1 cup sugar
1 cup water

1/2 cup cinnamon red-hots
+Red food coloring

1. Core apples; peel, if desired. Cut into 1/2-inch slices. Combine sugar, water and red-hots in skillet; add food coloring to tint as red as desired.

2. Cook, stirring until red-hots dissolve. Slide apple rings into syrup; cook until apples are translucent yet firm enough to handle. Lift out carefully. Use as a garnish for meat.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHERRY JELLY

3-1/2 cups sour cherry juice
1 pkg powdered pectin
4-1/2 cups sugar

1. Measure juice into large saucepan; stir in pectin, mix well. Place over high heat; stir until mixture comes to a boil. At once stir in sugar.

2. Bring to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat; skim and stir by turns for 5 minutes. Ladle into hot sterilized jars, seal at once.

YIELD: About 5 cups.

(Source: Dorothy Dean & kappboom wallpaper photo)

VALENTINE RECIPES COMING SOON!!!

(photo-google+)

CHEESE-FROSTED CRACKERS

*Superbowl Collection*

1. Mix equal amounts of pimiento, cheese spread and butter; spread on soda crackers. Broil until bubbly and lightly browned; serve. Or mix equal parts of Roquefort cheese and butter, prepare the same as above.

(Source: Dorothy Dean & cool backgrounds wallpaper photo)

SUPERBOWL XLV111

(photo-cool backgrounds wallpaper)

SEAHAWKS VS BRONCOS!!!

(photo-cool backgrounds wallpaper)

LASAGNA

*Superbowl Collection*

1/2 tsp oregano
4 bay leaves
2 cloves garlic
7 cups tomatoes (2 No. 2-1/2 cans)
1 can tomato paste
1 cup water
1 tsp salt
2 cups onions, minced

1/4 cup olive oil or drippings
1/2 pound ground pork
1 pound ground beef
1/2 pound lasagna or homemade noodles, cut 1-1/2 inches wide
1/2 pound American cheese or Mozzarella, sliced thin
1/2 cup Parmesean or Romano cheese, grated

1. Tie oregano, bay leaves and garlic in cheesecloth or small cloth bag; place in saucepan with tomatoes and simmer until thick. Add tomato paste, water, and salt, simmer.

2. While the tomato mixture is cooking, saute onions until light brown in the oil or drippings; add pork and beef, cook slowly until meat loses red color. Add to tomato mixture and simmer very slowly for 3 hours.

3. Boil noodles in salted water until tender, drain. In bottom of casserole place enough sauce to cover surface, then a layer of noodles covered with the thinly sliced cheese and grated cheese, cover with sauce.

4. Place another layer of noodles crisscross, then the cheese, and sauce. Bake until bubbly in moderate (350 degree) oven for 1 hour. (The sauce may be made up and stored in the refrigerator or freezer until needed.)

(Source: Dorothy Dean & kappboom wallpaper photo)

OYSTER ROLLS

*Superbowl Collection*

1 TB parsley, minced
1 TB celery, minced
2 TB onion, minced

1-1/2 cups raw oysters, chopped
3 TB butter
6 hamburger buns

1. Lightly brown parsley, celery, onion and oysters in butter for about 5 minutes. Scoop out the hamburger buns, crumble and add the crumbs to the browned mixture.

2. Stuff this mixture back into the buns. Wrap each in waxed paper and twist the ends of the paper. Place wrapped buns in oven at 350 degrees and bake for 20-30 minutes.

(Source: Dorothy Dean & kappboom wallpaper photo)

SEVEN LAYER DIP

*Superbowl Collection*

PREP TIME: 20 MIN COOK TIME: 2-1/2 HOURS SERVES: 14 SERVINGS (1/2 CUP EACH)

1 can original diced tomatoes & green chillies, drained, liquid reserved
1 can traditional refried beans
1 container (12 oz) refrigerated guacomole
1 container (16 oz) sour cream

1 pkg (1.25 oz) taco seasoning mix
1 cup shredded Chedder and Monterey Jack cheese blend
1 can (2.25 oz) sliced ripe olives, drained
1/4 cup sliced green onions
+Pita chips, optional

1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.

2. Spread bean mixture in 8 by 8-inch glass baking dish or round casserole dish. Top with guacamole.

3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with pita chips, if desired.

(Source: ConAgra Foods & photo also)
(Courtesy of EVANA for the recipes)