Recipes & More with Apron Madness

Avocado Guacamole in the Magic Bullet

2010-12-30T07:24:00.000-07:00

GREAT Guac dip with Tortilla chips or on top of nachos!
from Apron Madness

I used the large cup with cross blade on my Magic bullet. Cut the semi soft avocado in half, take out pit & spoon out the avocado. Add a clove of garlic, a sqirt of lemon juice & squirt of lime juice. A bit of salt & calantro (optional). Pulse blend. Add cut up tomatoes (I like vine ripe cherry) & chopped Green Chilies, Pulse chop. Put in a bowl & stir in some sour cream & a little salsa (optional) to taste.

Dip Tortilla or Pita chips or add to the top of Nachos or burritos.

Fast Smoothies with Magic Bullet

2010-12-29T07:02:00.000-07:00

Apron Madness

I went to Sam's club & picked up a large box of Assorted flavored Yogurt, large bag of Frozen Dole mixed Fruit (we like the Strawberry, Peach, Mango mix) & Peach Mango Juice.

Use the cross blade & large or small cup (depending on how much you want to make) for the Magic Bullet. Add about 1/2 cup with frozen fruit & fill 1/2 way with juice of your choice. Blend until pureed. May need to pulse, shake a little or open & mix it down. Then add 1 little container of yogurt (flavor of your choice) blend well & enjoy.

Feel free to add any vitamin, protein or fiber powders. Great for a quick breakfast to take along on the drive to work or school!
Super easy to make & even the older kids can make their own.

Magic Bullet recipes from ApronMadness.com

2010-12-28T11:25:00.004-07:00

Yes.. I got a Magic Bullet set for Christmas & am already using it alot!
So for the next few days, I'll post some of the "thumbs up" & Thumbs down" creations I have tried.

So go get on your Apron from www.apronmadness.com & join us in cooking Quick & Easy recipes with your Magic Bullet!

CREAM of Chicken (or turkey) soup!

This was just the BEST soup! We all started getting sick & I decided to make some soup for my daughter & I.

Use the cross blade & the larger cup...
Now I had Home canned Turkey & broth from Thanksgiving but you can use any chicken broth, water & bouillon and then use left over chicken, a chopped cook chicken breast or canned chicken. (or leftover Turkey)

I chopped about 1/4 to 1/2 carrot (chopped tiny). 1/2 thin sliver of onion... put in cup with about 2 or 3 Tbsp meat & fill 1/2 to 2/3 way up with broth. Add a pinch of poultry seasoning & salt.
Microwave till carrots are just about tender... 3 - 5 min depending on how many & how thick you cut them.

Then blend on the Bullet till creamy. Add some Heavy Cream to about 1/2 inch from the top... blend for just a few seconds (enough to blend).... enjoy!!!

Tip... you can do all this & use a blender, food processor or hand blender instead if you don't have a Magic bullet

Citrus Salmon Lollipuffs Holiday Appetizers

2010-11-11T19:14:00.000-07:00

Citrus Salmon Lollipuffs Holiday Appetizers www.apronmadness.com

What fun! These savory "lollipuffs" feature a bite of salmon, flavored with orange marmalade, baked in a golden puff pastry and served on skewers. They're sure to be a hit at your next gathering.

1 pound thawed frozen or fresh salmon fillet, cut into 1-inch cubes
2 tablespoons lemon juice
3 tablespoons teriyaki sauce
1 package (17.3 ounces) Puff Pastry Sheets, thawed
1/3 cup orange marmalade

Heat the oven to 400°F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.

Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the baking sheets.

Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.

For a fun serving idea, fill a small vase with salt. Stand the ends of the skewers in the salt to make an edible arrangement.
Another attractive serving idea is to cut oranges or lemons in half and place them cut-side down onto a platter. Stick several lollipuff skewers into each half.

Savory Mini Wraparounds Holiday Appetizers

2010-11-10T19:07:00.000-07:00

Savory Mini Wraparounds... Holiday Party Appetizers with Puff Pastry
www.apronmadness.com

You can make a variety of appetizers with one box of puff pastry sheets. The recipe gives you many filling suggestions...choose the ones that sound good to you, or be creative and come up with your own.

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
Assorted Fillings

Assorted Fillings: Place one of the following into each pastry square: 1-inch chunks ham, pepperoni or lunchmeat; 2 teaspoons ham or chicken spread; 1 teaspoon cream cheese (plain or flavored) and 1 slice jalapeño pepper or green olive; 2 teaspoons seafood or whitefish salad; 1 teaspoon prepared pesto or chopped oil-packed sun-dried tomatoes; 1 small marinated mushroom or 1-inch piece marinated artichoke heart. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining baking sheet. Place 1 piece filling in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Nacho Cheese Bites Holiday Appetizers

2010-11-09T19:00:00.000-07:00

Nacho Cheese Bites with Puff Pastry
www.apronmadness.com

Bite-size appetizers are always perfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 cup Chunky Salsa
5 pitted ripe olives, cut into quarters (optional)
Chili powder

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Holiday Party Appetizers Smoked Sausage Purses

2010-11-08T18:44:00.002-07:00

These bite-sized appetizers feature spicy kielbasa flavored with Dijon-style mustard and marmalade atop flaky puff pastry purses. Great Appetizer for any party or get-together!
www.apronmadness.com

Smoked Sausage Purses

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
6 ounces kielbasa, diced (about 1 1/2 cups)
2 tablespoons orange marmalade
1 tablespoon Dijon-style mustard
Chopped fresh parsley

Heat the oven to 400°F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24(2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.

Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.

Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.

Halloween Party Treat: Witches Finger Cookies

2010-10-18T20:48:00.002-06:00

Halloween Party Treat: Witches Finger Cookies
www.apronmadness.com

Creep out everyone at your Halloween party with witches finger cookies. You can use any shortbread cookie recipe, but here’s one for you to use if you prefer.

Yield: 5 dozen

■ 1 cup sugar
■ 1 cup Butter, softened
■ 1 Egg
■ 1 tsp Almond extract
■ 1 tsp Vanilla extract
■ 2 2/3 cups Flour
■ 1 tsp Salt
■ 3/4 cup whole Almonds, blanched
■ 2 squares of melting chocolate, or chocolate bark
Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.

When you’re ready to shape the cookies, only take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail.

Placed on a cooking sheet lightly coated with no-stick cooking spray and bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown. Let the cookies cool on a drying rack.

Use melting chocolate to go around the outside of the almond nail, giving a ghoulish appearance. Just melt the chocolate, put it in an icing piping bag, and cut a very small hole in the tip. Then pipe around the nail.

If you use red melting chocolate the look will be even more dramatic, you can also make small drops of chocolate blood, or chocolate cuts on the cookies if you really want to gross out your guests.

The witches finger cookies will make great party treats, but you can also bundle them up in a decorative container and use them for your Halloween party favors.

Apple-Cinnamon Oatmeal Mix Recipe Breakfast

2010-09-11T06:40:00.000-06:00

Found this recipe at http://www.tasteofhome.com/

Quick & tasty Breakfast!
"Oatmeal is a breakfast staple at our house," relates Lynne Van Wagenen from Salt Lake City, Utah. "It's a warm nutritious start to the day that keeps us going all morning. We used to buy the oatmeal mixes, but we think our homemade version is better! Feel free to substitute raisins or other dried fruit for the apples."

Apons on & mixing bowls out..... get ready to make this delicious oatmeal mix

Apple-Cinnamon Oatmeal Mix Recipe

16 ServingsPrep/Total Time: 5 min.

Ingredients
6 cups quick-cooking oats
1-1/3 cups nonfat dry milk powder
1 cup dried apples, diced
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves

ADDITIONAL INGREDIENT (for each serving):
1/2 cup water

Directions
In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.

To prepare oatmeal: Shake mix well. In a small saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency. Yield: 1 serving.

Nutritional Facts: One serving equals 176 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 185 mg sodium, 33 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Healthy Homemade oatmeal mixes day2

2010-09-10T06:24:00.000-06:00

Raisin Oatmeal Mix Recipe
from http://www.tasteofhome.com/

Get on your Apron & start mixing!

Enjoy a warm & FAST bowl of oatmeal each morning! Make your own mix & the kids can even microwave it themselves!

"We like the sweet cinnamony flavor of this instant oatmeal at our house," relates Robert Caummisar of Grayson, Kentucky. The mix makes it convenient to zap a bowl in the microwave for a speedy breakfast. If you like milk with your oatmeal, you can pour a little on top before serving.

Servings 14 ... Prep/Total Time: 10 min.

Ingredients
6 cups quick-cooking oats
1/2 cup raisins
1/2 cup chopped dried apples or dried banana chips
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon
1 teaspoon salt

ADDITIONAL INGREDIENT FOR OATMEAL:
3/4 cup water

Directions
In a large bowl, combine the first seven ingredients. Divide into two batches; store in airtight containers in a cool dry place for up to 1 month. Yield: 7 cups of mix (two batches oatmeal mix--each batch makes 7 servings).

To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 20-50 seconds longer or until bubbly. Let stand for 1-2 minutes.

Yield: 1 serving.

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1/2 cup equals 186 calories, 2 g fat (trace saturated fat), 0 cholesterol, 175 mg sodium, 36 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchange: 2-1/2 starch.

Healthy Homemade Oatmeal Mixes

2010-09-09T11:00:00.004-06:00

I quit smoking 6 months ago & since then... saw my pant size increase by 2 sizes! 30 additional pounds! (and I'm not small to begin with!)

Well... I never really ate that much & never really ate too much junk food. I skipped breakfast but snacked everytime I had a craving for a smoke.

Starting this week, I began using the Wii fit (I like hoola hooping).... but also started to have a warm & filling Oatmeal breakfast each morning. In 5 days, I am down 3 1/2 pounds. Now that may be some water weight cuz I am trying to drink more water during the day... but it's a start!

Here are some "oatmeal mix recipes" that I got from The Taste of Home
Get your Apron on & make these to have for quick & easy breakfasts!

CHECK BACK FOR THE NEXT COUPLE DAYS.... A NEW OATMEAL MIX RECIPE EACH DAY!

Spiced Oatmeal Mix Recipe

18 ServingsPrep/Total Time: 15 min.

Ingredients
8 cups quick-cooking oats
1-1/2 cups chopped mixed dried fruit
1/2 cup sugar
1/2 cup packed brown sugar
2-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg

Directions
In a large bowl, combine all of the ingredients. Store in an airtight container for up to 1 month.

To prepare oatmeal: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 1 cup water. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring every 30 seconds. Let stand for 1-2 minutes before serving.

Yield: 18 servings.

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 cup prepared oatmeal equals 210 calories, 3 g fat (trace saturated fat), 0 cholesterol, 137 mg sodium, 42 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

FREE CANNING EBOOK!!!

2010-08-02T16:03:00.002-06:00

It's that season again!!! Gardens... farmer's markets .... flea markets...
Pressure Can those veggies & fruits for "Fresh" tasting foods all year long!
Click here for FREE PDF file

brought to you by http://www.apronmadness.com/

**** be patient, it is a large file***

If you use IE & the tab says "oops"... please ignore that & wait for file to load.

How to choose the ripest fruits

2010-07-12T16:56:00.003-06:00

By Lori Bongiorno
brought to you by Apronmadness

There's nothing more refreshing on a hot summer day than biting into a juicy, sweet, ripe piece of fruit. But how do you know if a peach or strawberry is going to taste as good as it looks?

While it's true that choosing delicious fruits is more of an art than a science, there are some guidelines that can help you make smart choices.

It's helpful to know that there are different categories of ripe, according to Shirley Corriher, a food scientist and author of BakeWise. Some fruits become ripe when carbohydrates break down into sugar and they become sweeter after they are picked, such as bananas, apples, pears, and mangoes.

Then there are the ones that are so deceptive, she says, because they ripen in color, texture, and juiciness after they're picked, but they don't get any sweeter because they get their sugar from the plant sap. Apricots, peaches, nectarines, blueberries, cantaloupe, and honeydew are all good examples.

Soft berries, cherries, citrus, watermelon, pineapple, and grapes will never ripen after they've been picked, says Corriher. So if they're not ripe in the grocery store, you probably don't want to bring them home. Avocados, on the other hand, don't actually start to ripen until after they've been picked.
Color, smell, texture, and other clues can also help determine which fruits you should buy. The rules differ depending on the fruit. Below, experts share their secrets for finding the best fruits.

One thing they all agree on is that you'll get the ripest, most delicious fruits if you shop for local produce that's in season. It's also easier to sample fruits at farmers' markets -- the only surefire way to know if fruit tastes good -- than at the grocery store. Going to a farm that lets you pick your own fruit right off the vine yields the best fruit, they say.

Melons
Experts agree that scent is important in choosing the best-tasting melons, particularly when it comes to cantaloupe and honeydew (less so with watermelon). They should smell very sweet, particularly at the blossom and stem ends, which should also be tender if you press on them.

The best way to check for ripeness of a cantaloupe or honeydew melon is to look at the skin, says Emily Wallendjack, pastry chef at Cookshop in New York City. "If the veins on the skin are green, they aren't ripe." Corriher likes to choose melons that are pale.

Wallendjack and other experts suggests tapping melons: "If you tap on it, and kind of flick it and hear a deep hollow sound, it's ripe."

A watermelon should feel heavy for its size and the underbelly should have a splotch of creamy yellow.

Stone fruits
Look for peaches and nectarines that are tender to the touch, but not too soft. Feeling is the best way, but smell can also be a good indicator of taste as well, says Gabriel Kass-Johnson of McEnroe Organic Farm in Millerton, New York. Stay away from peaches that have a greenish tint, which usually means they were picked too early.

Plums should be slightly tender to the touch and fully colored, says Rachel Saunders, owner of Blue Chair Fruit.

Cherries
Color is key when it comes to cherries. "Look for Bing cherries with a deep, rich burgundy color," says Nick Trocano, a farmer at Sycamore Farms, in Middletown, NY. "A cherry should feel like it's plump and full of juice. It should feels like if you just squeeze it a little harder, it will burst."

Some additional tips from Saunders: The stems should be attached. Cherries should be firm -- if the flesh is too soft, then it indicates an overripe cherry.

Berries
"With berries, color is surefire," says Kass-Johnson. "Smell isn't as important." And remember that they will not ripen after you buy them. They'll just get softer and mushier.

Strawberries should be entirely red, according to Saunders. "If a berry has white shoulders (the part of the berry hidden by the leaves), it was picked too early." She says strawberries should be firm and have dark green leaves. If the leaves are dried out, then it's a sign that the berries are old.

"With raspberries you want the most intense, deep red that you can find," says Corriher. "Pick the biggest blueberries you can find, and they'll be sweeter." Saunders says she seeks out blueberries that are both firm and blue.

Apples
Apples should have a very tight, hard skin, and there should be no give when you press on them, says Wallendjack.

Color is also important. "You need to know what color an apple is when it's ripe," says Corriher. For example, look for really yellow golden delicious apples.

Oranges
Saunders suggests looking for bright, firm oranges. "A too-pale color can indicate that the fruit was picked a little early," she says. "A leather-looking peel indicates the orange is old."

Pears
"A ripe pear typically has a sweet aroma and is slightly tender to the touch," says Saunders. "If the fruit is hard, it's not ready." She also points out that pears ripen very well off the tree at room temperature.

Bananas
Bananas aren't grown in America so they're always picked when green and ripen on the way, says Kass-Johnson. He says it makes no difference if they are a little green when you buy them. It just depends on when you are going to eat them.

Mangoes
"You can take a mango that's not ripe and throw it in a brown paper bag on the counter and it will ripen on its own," says Wallendjack. "If it feels soft and if you press it in and it keeps the imprint of your finger, then it's ripe and ready to eat." She also says the skin should have a yellowish tint to it. Green on the outside means it's not ripe yet.

Homemade Meat RUB recipes

2010-06-19T17:08:00.010-06:00

BBQ rubs are a perfect alternative for those who don't care for their meat smothered in sauce. BBQ rubs can impart a lot of flavor to meat, but since they are dry, it's less messy. BBQ rubs can be sweet, salty, hot, or mild, and are easy to make, so you can come up with your own special blend.

A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. These spice rub recipes will give you a rub for anything you want to barbecue or grill.

These recipes can be stored in a cool dark place in a ziploc baggie or airtight container with a label on them. Store for (most say 6 months) but I have had some for up to a year & they taste fine.

Kansas City Rib Rub
•1/2 cup brown sugar
•1/4 cup paprika
•1 tablespoon black pepper
•1 tablespoon salt
•1 tablespoon chili powder
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 teaspoon cayenne
Preparation:
Combine all ingredients together and transfer to an air tight container.

Basic Pork Rub
•1/3 cup paprika
•1/4 cup sugar
•3 tablespoons black pepper
•2 tablespoons salt
•2 teaspoons dry mustard
•2 teaspoons cayenne
•1 teaspoon white pepper
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

Brisket Rub
•1/2 cup paprika
•1/3 cup brown sugar
•3 tablespoons garlic powder
•3 tablespoons onion powder
•2 tablespoons oregano
Preparation:
Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.

Pork Spice Rub
Makes about1/2 cup
Active time:5 minStart to finish:5 min
June 2009
3 tablespoons cumin seeds
2 tablespoons dried oregano
1 to 1 1/2 tablespoons chipotle chile powder
1 tablespoon kosher salt
1 1/2 teaspoons anise seeds
5 cloves
equipment:an electric coffee/spice grinder
•Finely grind all ingredients in grinder.

Lamb Spice Rub
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons yellow mustard seeds
1 teaspoon green or white cardamom pods
1 tablespoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoons hot red-pepper flakes
1 1/2 teaspoons grated nutmeg
equipment:an electric coffee/spice grinder
•Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.

Chicken Spice Rub
3 tablespoons fennel seeds
2 tablespoons dried green peppercorns
1 1/2 tablespoons dried thyme
1 tablespoon dried rosemary
2 Turkish bay leaves or 1 California
1 tablespoon kosher salt
equipment:an electric coffee/spice grinder
•Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

Use BBQ Dry rubs as a quick Gift to Dad or any "BBQer in the family. See some packaging ideas here

Also don't forget to get dad, uncle, grandpa or any special person his or her own BBQ Apron

Martini Week ... Blue Bikini Martini

2010-05-14T07:25:00.001-06:00

Make yourself this brilliant blue bikini recipe and beat the blues!
http://www.apronmadness.com/

Blue Bikini Martini Recipe Ingredients
45ml (or approx 1+ 1/2 oz) Gin
45ml (or approx 1+ 1/2 oz) Blue Curacao Liqueur
45ml (or approx 1+ 1/2 oz) Peach Schnapps
6 ice cubes

Blue Bikini Martini Recipe Directions
Into a cocktail shaker, pour the Gin, Curacao and Schnapps.
Add ice.
Shake well.
Strain and pour into a martini glass.

Martini week ... Chocolate Mint Martini

2010-05-13T07:17:00.000-06:00

A sensational chocolate mint martini recipe that you'll keep for ever.

http://www.apronmadness.com/

Chocolate Mint Martini Recipe Ingredients
60ml (or approx 2 oz) Vodka
30ml (or approx 1 oz) Crème de Cacao (white)
15ml (or approx 1/2 oz) Crème de Menthe (white)
cocoa for dusting rim of glass
couple extra drops of Crème de Cacao
sprig of mint
ice

Chocolate Mint Martini Recipe Directions
Into a shaker filled with ice, pour the Vodka, White Crème de Cacao and Crème de Menthe.
Shake well.
Rub rim of martini glass with a couple of drops of Crème de Cacao, then dip martini glass rim into a shallow dish of cocoa.
Strain and pour contents of cocktail shaker into a frosted martini glass.
Finish by arranging the mint sprig on the rim of the martini glass.

Martini Week ... Pomegranate Martinis

2010-05-12T07:57:00.000-06:00

Fresh & bright ... Perfect summertime Cocktail!

Pomegranate Martini

www.apronmadness.com

1 oz vodka (or citrus vodka, if you have it)
1/2 oz Cointreau orange liqueur
3 oz pomegranate juice
chopped ice
1/4 teaspoon lemon juice, for garnish
lemon slice, for garnish
sugar, for garnish

Pomegranate Martini Directions
Wet the rim of the cocktail glass with the lemon juice.
Place sugar in a saucer and dip the rim of the cocktail glass into the saucer, to produce a ring of sugar stuck to the lemon juice as a decorative rim around the glass.
Combine all ingredients in a cocktail shaker.
Add ice so that the shaker is about a third full (ice plus ingredients).
Shake for 20 seconds.
Strain into a cocktail glass.
Squeeze a couple of drops from the lemon slice into the glass, then garnish the side of the cocktail glass with the slice of lemon.

Martini Week.... Milky Way Martini

2010-05-11T07:47:00.000-06:00

Milky Way Martinis
www.apronmadness.com

1/3 Bailey’s Irish Cream
1/3 Butterscotch Schnapps
1/3 White Chocolate Godiva

Put in a shaker with ice and shake. Strain into a martini glass. Enjoy!

You can make as much as you want – so 1/3 can be 1 shot each or if you want to make more than one serving at a time and you have a larger martini mixer, I do 3 shots of each at a time.

Taste just like a milky way - yummmmm!

Martini week ... Godiva Chocolate Martini

2010-05-10T20:39:00.003-06:00

Oh YUM!!! Got this from ASM Forums
www.apronmadness.com

Godiva Chocolate Martini recipe
1 1/2 shots Godiva® chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.

You can substitute the plain vodka for vanilla vodka...yummmmmmmmm!

Also prepare your martini glasses. Rim the glasses with melted chocolate and place them in the freezer to harden the chocolate.

Good Old Fashioned Recipes!

2010-03-28T11:32:00.009-06:00

We all have our favorite cookbooks & mine is this wonderful, "down to earth" recipes with a few surprises pictured below.

My Grandmother gave me this cookbook that was first copyrighted in 1927.
It's called "The American Women's Cook Book"

Do you want a recipe for Headcheese from a whole Hog's head, Roasted Opossum or Squirrel? Well get on your Apron & start cookin "Granny's Favorites".... Ring the dinner bell & call in the "Younguns" from the field. LOL

Happy St. Patrick's Day with Corned Beef & Cabbage!

2010-03-11T16:20:00.004-07:00

Corned Beef & Cabbage in the Crockpot!

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

http://www.apronmadness.com/

* 1 Corned beef brisket WITH the season packet ... I get the cheaper Tip that's on sale this time of year)
* Pickling Spice
* 1 bottle of a dark beer... Killians Red or Guinness is great!
* 1 head of green cabbage ... sliced
* New potatoes (either red or white is fine) quartered
a few Carrots (optional) Sliced

Place the corned beef in a colander in the sink and rinse well under cold running water. Trim off fat.

Place the corned beef in a large crockpot (slo cooker) add beer & add enough water to cover brisket. Add spice pack & another Tablespoon of pickling spice. Cover & let slow cook several hours... until meet will pull apart with 2 forks.

Take out the brisket & pull apart with 2 forks (or slice) put back in crockpot & Add the cabbage, potatoes & sliced Carrots to the cooking liquid & slow cook until the vegetables are tender.

Leftover corned beef makes great corned beef hash. Saute chopped onions in oil... add chopped corned beef & potatoes with a little of the liquid. Salt & pepper to taste. Let fry on low... chopping as you stir. Serve with poached eggs. YUMMY!

Famous Soup Nazi Recipe, No Soup For You!

2010-02-21T20:31:00.005-07:00

Well now there is! Alot of ingredients BUT WELL WORTH THE EFFORT!!!
http://www.apronmadness.com/
The Soup Nazi's® Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.

Famous Soup Recipes Red Lobster Clam Chowder

2010-02-20T20:24:00.000-07:00

This is a FAV during cold days.

www.apronmadness.com

CLAM CHOWDER (RED LOBSTER)

Serving Size : 6

1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 can Chicken broth -- (14
Ounces)
2 Ribs celery -- chop fine
1 tb Dry minced onion
1 can Clams -- (10 ounces) minced
1 pinch Dry parsley flakes
2 Baked potatoes -- cook, Peel & cubed or chopped

In blender put clam juice, milk powder and flour,
blending smooth. Pour into 2-1/2 qt saucepan and stir
in chicken broth, stirring constantly on medium-high
heat until thick andsmooth. Turn heat to low. Stir in
celery, onions, clams, parsley and potatoes. Keep on
low heat up to an hour and season with salt and
pepper. Freezes well.

Famous CopyCat Soup Recipes

2010-02-19T21:12:00.000-07:00

This is a GREAT Chili Recipe!

Here's a favorite recipe for chili that clones the stuff served
at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
and cheddar cheese, as you can request in the restaurant.

So get on your Apron & Start cooking!

Wendy's® Chili

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off
the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.

Famous Soup Recipes

2010-02-18T22:02:00.003-07:00

During the next few days.... new "Famous" Copycat Soup recipes will be posted.
With all the cold snowy weather, these will be a welcome "warm up" for dinner!
www.apronmadness.com

The Soup Nazi's® Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.

2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce
pan or cooking pot. If you don't have enough stock, add enough
water to make 3 quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
very thick.
Makes 4-6 servings.

Why Olive oil is bad for Stir fry

2010-02-09T19:38:00.004-07:00

http://www.apronmadness.com/

Olive oil is not good for high heat cooking.

This was gotten from Yahoo but I thought it was really interesting to add here for future reference.

"We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.
Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.

The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil.

Note that the above table represents oils that are refined. Most oils we buy are refined. Refined oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils’ nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste. "

Super Bowl Party Dips

2010-01-28T11:33:00.000-07:00

www.apronmadness.com

Can't have a Superbowl Party without plenty of Dips for Chips, crackers or raw veggies. Try some of these for a great variety of "Chips & Dips"

Cheesy Burger and Bean Dip

•1/2 lb. lean ground beef
•1 small onion, finely chopped
•1 can (16 oz) refried beans - regular or fat free
•1 jar chopped chiles
•1 cup prepared chili sauce
•2 cups shredded Monterey Jack cheese
•8 oz. sour cream
•thinly sliced black olives, optional

Preparation -
Saute the ground beef and onion in a skillet. Drain off the fat and place the beef mixture in a crockpot. Stir in the refried beans, chiles, chili sauce and shredded cheese. Cover and cook on low for 3 to 4 hours. Just before serving, stir in the sour cream and black olives (if using). Serve warm with tortilla chips or corn chips.
**************************************

Sizzlin Santa Fe Dip
Ingredients
•1 pkg. (16 oz.) Johnsonville® Italian All Natural Hot Ground Sausage
•1 can (16 oz.) refried black beans
•1/2 cup salsa
•3/4 cup shredded cheddar cheese
•1 tomato, chopped
•1/4 cup sliced green onions
•Tortilla chips

Directions
Prepare sausage according to package directions and drain. Combine sausage, beans and salsa. Spread over bottom of 9" pie plate. Top with cheese. Bake at 400ºF for 12-15 minutes or until hot. Garnish with tomatoes and green onions; serve with tortilla chips.
*****************************************************
Creamy Italian Veggie Dip

•1 cup (8 oz.) sour cream - regular or lite
•1 pkg. (8 oz.) cream cheese - regular or lite
•2 T. milk
•1 packet Italian salad dressing mix

Preparation -
Whisk all ingredients together until well blended. Chill at least 2 hours before serving.
********************************************************
Pepperoni Pizza Dip

Here's a recipe for a great party appetizer... a tasty dip for pizza lovers.

•1 pkg. (8 oz.) cream cheese, regular or light
•1 tsp. Italian seasoning
•1/8 tsp. garlic powder
•2 cups shredded mozzarella cheese
•1/2 cup prepared pizza sauce
•2 T. finely chopped red or green bell pepper
•1/2 cup diced pepperoni

Preparation -
Mix the cream cheese with the Italian seasoning and garlic powder... blend well. Spread the mixture in the bottom of an 8" or 9" glass pie dish or cake pan. Top with half of the mozzarella cheese, then with the pizza sauce, then with then remaining mozzarella cheese, then with the chopped bell pepper. Scatter the diced pepperoni on top. Bake in a preheated oven at 350º for 15 to 20 minutes. Serve warm with snack crackers, bread sticks or corn chips.
*************************************************
Layered Taco Dip

•1 can (16 oz.) refried beans, regular or fat-free
•1 pkg.(4 oz.) taco seasoning mix
•1/4 cup green chilies - finely chopped
•1/4 cup black olives - finely chopped
•1 small onion - fineley chopped
•2 tomatoes - medium size, chopped
•8 oz. shredded cheddar cheese
•1 avocado - medium size, mashed (optional)

Preparation -
In a mixing bowl, combine the taco seasoning mix with the refried beans. Mix together well. Spread the bean mixture in the bottom of a 9" glass pie plate or a similar shallow dish. Layer the other ingredients, in the order listed in this recipe, on top of the bean mixture. Microwave on full power for 1 to 1-1/2 minutes. Serve warm with corn chips or tortilla chips.
*******************************************
Bacon, Cheese & Chive Ranch Dip

Serve this cheesy, delicious dip with potato chips, corn chips, snack crackers, or assorted fresh veggies.

•1 cup ranch salad dressing, regular or lite
•1/2 cup sour cream, regular or lite
•1/4 cup real bacon bits or cooked, chopped bacon
•1/4 cup grated Parmesan cheese
•2 T. chopped fresh chives

Preparation -
Whisk the salad dressing and sour cream together in a mixing bowl. Stir in the bacon bits, grated Parmesan cheese and chopped chives. Cover and refrigerate for at least one hour before serving. Serve with potato chips, corn chips, snack crackers, or assorted fresh veggies.

Super Bowl Party Recipes ... Mini Pizza Rolls

2010-01-27T11:25:00.000-07:00

These mini pizza appetizers are the perfect party finger food for your next get-together with friends and family. Perfect hearty snacks for game day party!
www.apronmadness.com

1 (15-ounce) package BUITONI® Tomato Herb Parmesan Sauce
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) packages refrigerated crescent rolls

Preheat oven to 350°F (175°C). Lightly grease baking sheet.
Combine sauce, beef, pepperoni and cheese in medium bowl.
Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
Bake for 12 to 15 minutes, or until hot and golden brown.
Makes 36 appetizer servings.

Estimated Times
Preparation Time: 25 mins
Cooking Time: 15 mins

Superbowl Party Recipes ... Stromboli meal

2010-01-26T23:11:00.003-07:00

Planning for that ball-game bash? Don't forget to stock your fridge with fan-favorite recipes!
www.apronmadness.com
Come back tomorrow for more superbowl menus

Sweet 'n' Salty Party Mix Recipe
53 Servings Prep: 10 min. Bake: 1-1/4 hours

Ingredients
1 package (12 ounces) Corn Chex
1 package (10 ounces) Cheerios
1 package (10 ounces) Honey-comb cereal
1 package (10 ounces) pretzel sticks, broken
1-3/4 cups sugar
1-1/2 cups vegetable oil
1-1/4 cups butter, melted
3 tablespoons soy sauce
2 tablespoons garlic salt
Directions
In a large bowl, combine cereal and pretzels. In another bowl, combine the remaining ingredients; stir until sugar is dissolved. Pour over cereal mixture and toss to coat.
Transfer to a large roasting pan. Bake, uncovered, at 275° for 1-1/4 hours or until crispy, stirring every 15 minutes. Cool. Store in an airtight container. Yield: 10 quarts.

*********************************************
Super Stromboli Recipe
8-10 Servings Prep: 30 min. + rising Bake: 20 min. + cooling

Ingredients
2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon garlic salt
1 cup water
1 tablespoon butter
6 thin slices deli ham
6 thin slices cheddar or Swiss cheese
6 thin slices summer sausage or salami
2 tablespoons Dijon mustard
1/2 cup julienned green pepper
1 egg white, lightly beaten
1/2 to 1 teaspoon sesame seeds, optional
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and garlic salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 10-in. rectangle. place on a greased baking sheet. Place ham down center of rectangle; top with cheese and sausage. Spread mustard over meat; sprinkle with green pepper.
On each long side, but 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, folding alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes.
Brush with egg white. Sprinkle with sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 10 minutes before slicing. Serve warm. Yield: 8-10 servings.
**************************************************
Slow Cooker Chili Recipe
12 Servings Prep: 15 min. Cook: 6 hours

Ingredients
2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Yield: 12 servings.
******************************************
Caramel Chocolate Cake Recipe
15 Servings Prep: 20 min. Bake: 35 min. + cooling

Ingredients
3 ounces unsweetened chocolate
1 cup water
1 teaspoon red food coloring, optional
1/2 cup shortening
2 cups sugar
3 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream

CARAMEL FROSTING:
2 cups packed brown sugar
2/3 cup milk
1/4 cup butter, cubed
1/4 teaspoon salt
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
15 pecan halves
Directions
In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans. Yield: 15 servings.

Secret CopyCat Recipes ... not so secret anymore!

2010-01-12T22:50:00.005-07:00

TOP SECRET RECIPES

Have you ever been to a restaurant & REALLY wanted a recipe for something that was SOOOO good? Well... I'm hooked on Todd Wilbur's Cook books.

Not only do I have the Clone recipe for a TON of Restaurant recipes... but brand name products as well! Candy ... Sauces ... Soups & a whole lot more.

Everything from Cherry Slurpees to Wendy's Chile

All of these cookbooks are FABULOUS!!! Want to make "Thin Mints" cookies at home? Yep... a clone recipe is in there!

So check out these books! Fun to cook your favorites AND the kid's Favs!!!

So get dad his BBQ Apron & recipes for Red Robin Burgers for your next cookout.

( I get nothing for blogging about these cookbooks.... I just LOVE them & wanted to share)

Save That Turkey Carcass!

2009-11-26T22:25:00.004-07:00

The best Turkey stock is made from that leftover turkey carcass!

I end up with at least 6 quarts of Turkey Stock that keep me "in soup" for about a year.

After cleaning off all the meat from the bones (freeze or pressure can your meat)... I use my big roaster ... add the carcus, lots of water, all the leftover celery (leaves & all), carrots (skins & all), onions & salt. All in large pieces so I can strain out easier.

I even add some poultry seasoning. Simmer...Simmer...Simmer till all the bits of meat are boiled off the bones & they are falling apart. Keep adding water if it gets too low. I usually simmer for several hours.

Then strain the broth into a large bowl. I also use one of those oil separators so I get a really clear broth. Let cool & you can do a few things, whichever is easier for you.

You can pressure can it in pints or quarts. Freeze in quart or gallon freezer ziploc bags OR... fill ice cube trays, freeze & then put cubes in ziplocs. You can then use a smaller amount in casseroles or small portions of soup broth.

So DON'T toss that carcass..... you can have Healthy & Delicious Broth for months to come!

Homemade Holiday Gift. Sugar and Spice Nuts

2009-11-19T08:43:00.002-07:00

Bet you can't eat just one! These disappear quickly, so make plenty!

Buy a container from the dollar store or decorative ziploc bags & give to teachers, postman, neighbors or friends as a great Holiday gift.

Add a cute apron from apronmadness if you like!

Sugar and Spice Nuts by www.apronmadness.com

3 cups mixed unsalted nuts
1 egg white
1 T. Orange Juice or water
2/3 C sugar
1 T grated orange rind (optional)
1 t cinnamon
1/2 t ginger
1/2 t allspice
1/4 t salt

Heat oven to 275 degrees F. In a large bowl, place nuts & set aside. In a small bowl, beat egg white and orange juice or water until frothy. Add sugar, rind, spices & salt. mix well. Pour over nuts & stir to coat well.

On a greased jelly roll sheet or large roasting pan, spread nuts so they are separated. bake, stirring every 15 min till light brown & crispy. (45 - 55 min). Cool & store in cool place up to a month (they will never last that long)

Thanksgiving changes to traditional recipes

2009-11-11T19:29:00.007-07:00

Change up that "Traditional" Thanksgiving Dinner!

We all have our "traditional" menus for Thanksgiving Dinner.

Here is ours: Roasted Turkey, Stuffing (stove top), mashed potatoes, gravy, yams, cranberries & green bean casserole.

Now get on your Apron & start cooking.

Here are a few "change ups" to your traditional menu...

Turkey: BRINE it before roasting! This makes THE JUICIEST TURKEY EVER!!!

Use this recipe: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

I do this in a double big Garbage bag (make sure it is NOT the scented ones)... keep in a cooler with ice.

Stuffing: Fry 1/2 to 1 lb breakfast sausage (depending on how many boxes of stovetop you are cooking)... chop onion, celery & mushrooms & saute with sausage. When boiling the water for stovetop, add the meat & veggies... sprinkle a little poultry seasoning & then cook the stovetop as directed. It does NOT taste like "Stove top". It is waaay better!

Mashed Potatoes... make twice baked. Bake potatoes till done, split in half the long way, scoop out cooked potato (Save the cooked peels) ... mash as you would normally with salt, butter & milk (add some sour cream for an extra "zip")... spoon back into the peels & add a dab of butter to top & bake a few minutes more. ** if you like, you can add shredded cheddar cheese & bacon bits if you like.)

Gravy: Add a little white wine (only the kind you would drink)

Yams: Either canned or raw sliced.... layer sliced of yams with slices of granny smith apples or pears. Pour over top with Orange juice & sprinkle with brown sugar. Bake till cooked.

Cranberries: Cook whole berry canned cranberries... in a cup, mix maybe 1/2 tsp cornstarch & about 1/2 cup Orange juice or your favorite Red Wine. Mix into cranberries till smooth & thickened a little. Cool & put in the middle of a decorative plate. Then slice jellied cranberries & put the slices around the edge of the plate.

Green Bean Casserole: Make just like the normal recipe HOWEVER instead of using cream of mushroom soup... use KNORRS Hollandaise Sauce. It is AWESOME!

So there are a few changes to that "traditional" menu for the Holidays.

Egg Nog Bread, Great Christmas Gift

2009-11-04T07:09:00.000-07:00

Great Holiday Gift or perfect on a Christmas Buffet table during a Holiday party.

by www.apronmadness.com

EGGNOG BREAD

3 c. all-purpose flour

1/2 c. sugar

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground nutmeg

1 beaten egg

1 3/4 c. canned or dairy eggnog

1/2 c. cooking oil

1/2 c. chopped pecans

1/2 c. golden raisins

1/2 c. sifted powdered sugar

2 to 3 tsp. egg nog

In large mixing bowl stir together the flour, sugar, baking powder, salt and nutmeg. Combine the egg, eggnog and oil. Add to the dry ingredients, stirring just combined. Stir in the nuts and raisins. Turn into a greased 9 x 5 inch loaf pan. Bake in 350 degree oven for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly.
Cool in pan for 10 minutes. Remove bread from pan. Cool on a wire rack. Wrap bread, store overnight. To serve, stir together powdered sugar an enough eggnog to make drizzling consistency. Drizzle over bread. Makes 1 loaf.

Ward off the Flu with a few foods

2009-11-03T23:17:00.009-07:00

from http://www.apronmadness.com/

OK... I'm not a doctor so here are a few links to foods & vitamins that MAY help with Influenza, H1N1 & Colds. You be the judge... but it can't hurt.

Leeks: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=26#healthbenefits

Garlic: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60#healthbenefits

Top Foods for the flu http://www.prevention.com/cda/article/eat-to-beat-the-flu/8c7e72e50d803110VgnVCM10000013281eac____/nutrition.recipes/nutrition.basics/foods.for.specific.conditions/colds.flu

Tea kills viruses: http://www.prevention.com/cda/article/no-more-colds/0cfc66263d803110VgnVCM20000012281eac____/nutrition.recipes/nutrition.basics/foods.for.specific.conditions/colds.flu

Sure Fire Chicken soup: http://cbs4denver.com/reference/Chicken.Soup.Flu.2.1287803.html

Vitamin D: http://cbs4denver.com/health/h1n1.vitamin.d.2.1290409.html

AND... then if you do get it.... here is a survival kit to help out: http://cbs4denver.com/health/h1n1.survival.guide.2.1289692.html

Eggnog Bread Pudding

2009-11-03T07:16:00.000-07:00

Again... perfect for leftover eggnog during the holidays. Holiday party dessert or a Christmas brunch! Be sure to have your holiday apron ready & start baking this scrumptious bread pudding!

Eggnog Bread Pudding

3/4 lb. loaf white bread

4 sq. semi-sweet chocolate

32 oz. container eggnog

2 c. Half & Half

1/3 c. sugar

4 tsp. instant coffee powder

6 eggs

2 tbsp. butter, cut into small pieces

Powdered sugar

Heat oven to 325 degrees. Grease 13 x 9 inch baking dish.

Cut bread into 1 inch chunks. Coarsely chop chocolate. In baking dish, toss bread and chocolate.

In large bowl, with wire whisk or fork, beat eggnog, Half & Half, sugar, coffee powder and eggs until well mixed. Pour eggnog mixture over bread and chocolate; dot with butter. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with hot water to come halfway up side of baking dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve pudding warm with a little half & half. ENJOY!

Egg Nog French Toast

2009-11-02T07:06:00.000-07:00

Eggnog French Toast.

by www.apronmadness.com

What a great way to use up leftover eggnog during the holidays, Christmas morning breakfast or a special brunch. So put on your holiday Apron & get cooking!

2 cups eggnog

1 extra egg (if you have a really thin eggnog)

1 Tsp rum extract or real rum (optional)

about 1/2 tsp both cinnamon & nutmeg
1/2 cup (1 stick) butter
12 thick slices bread ... preferrably French bread or Texas Toast sliced white bread.
(you can leave slices out overnight to get dry if you like)

Powdered Sugar

Mix the egg with eggnog & add rum & spices. Mix well. Dip bread in mixture & fry in melted hot butter in Fry pan or on griddle. Sprinkle with powdered sugar. Serve with Maple syrup or Honey Whipped butter.

Brandy Egg Nog Holiday Cocktail

2009-11-01T07:07:00.000-07:00

It isn’t Christmas without egg nog! by apronmadness

This recipe requires a little extra work compared with some, but it’s worth it. So put on your Holiday Apron & start mixing.
It uses cream, bourbon and brandy — so it’s rich and packs a punch. You can substitute other liquors, such as another type of whiskey or rum.

Rich Bourbon-Brandy Egg Nog
8 eggs

3/4 cup sugar

1/8 tsp. salt

2 1/2 cups heavy cream

2 cups milk

1 tbs. vanilla extract

1/2 tsp. nutmeg (fresh-grated if possible)

1/2 cup bourbon

1/2 cup brandy

Separate two of the eggs. Whisk together six whole eggs, two egg yolks, sugar and salt.

Heat two cups of the heavy cream with all of the milk over medium-low heat. Whisk in one cup of the milk-cream into the egg mixture. Then pour this into the rest of the milk-cream mixture and continue to cook, stirring until the mixture thickens — about 3 to 5 minutes.

Remove the pan from the stove and strain the through a fine-mesh sieve. Allow to cool for 10 minutes.
Add the vanilla, nutmeg, bourbon and brandy and stir. Beat two egg whites to soft peaks in a clean

mixing bowl and fold them in. In a separate bowl, beat 1/2 cup cream to soft peaks and fold that in. Cover and refrigerate until chilled, about 1 hour.

Then you’re done! Pour into a pitcher or bowl and garnish individual servings with nutmeg.

Ginger Snap Martini Christmas Holiday Recipes

2009-10-31T07:51:00.002-06:00

Ginger Snap Martini
by Apronmadness

This Ginger Snap Martini is a very interesting seasonal cocktail, is a mixture of all the flavors and spices we associate with the cold days of winter. Intriguing Martini you'll want to share at any winter or Holiday party.

Ingredients:
1 part Vodka
1/2 part Amaretto
1/2 part simple syrup
1/2 part molasses
2 1/4 part thick slices of fresh ginger
pinch of cinnamon
pinch of clove
pinch of allspice
crystallized ginger for garnish

Preparation:
In the bottom of a cocktail shaker place the ginger, molasses, simple syrup and spices; muddle well.
Add ice and the rest of the ingredients.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into prepared cocktail glass.

Frostini, Holiday Drinks and Cocktail Recipes

2009-10-29T23:36:00.006-06:00

Holiday Cocktails for your Christmas Party

by www.apronmadness.com

The holidays are a favorite time of year for many people. This cheery season is filled with parties and events that bring the spirit of the season out in everyone.

As a part of these festivities there are some wonderful drinks that you can serve that fit the holiday theme perfectly. Traditional warm drinks are a great place to start and we cannot forget the wonders of eggnog (a drink that should be on everyone's Christmas list). Beyond those Christmas classics, the drinks below make great additions to any party or casual holiday gathering. Happy Holidays!

Frostini
Imagine a chilly winter night, you're in the mood for something inviting, smooth and creamy with the tastes of the season. The Frostini is an excellent Martini option. Made with Starbucks' Cream and Coffee Liqueurs and a little peppermint schnapps, shaken and serve neat, maybe with a sprig of fresh mint. What could be better to warm you up and chill you out at the same time.

Ingredients:
1 part Starbucks Cream Liqueur
1 part Starbucks Coffee Liqueur
1/4 part DeKuyper Peppermint Schnapps
fresh mint sprig for garnish

Preparation:
Pour the ingredients into a cocktail shaker with ice.
Shake well.
Strain into a frozen cocktail glass.
Garnish with a sprig of mint.

Check back for the next few days for more great Holiday Drink Recipes.

Day 8 Sweet Potato Latkes for Hanukkah, or anytime!

2009-10-11T07:15:00.000-06:00

by www.apronmadness.com

Sweet Potato Latkes

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves (or nutmeg if you prefer)
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

DIRECTIONS
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot & topped with applesauce or sour cream.

Day 7 Potato & Swiss Cheese Latkes for Hanukkah, or anytime!

2009-10-10T07:04:00.000-06:00

by www.apronmadness.com

Swiss Cheese Potato Pancakes
1 (3 ounce) package cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
4 cups shredded peeled potatoes
1/4 cup shredded Swiss cheese (or Cheddar or half of each)
2 tablespoons grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons vegetable oil

DIRECTIONS
In a mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add flour; mix well. Stir in potatoes, Swiss cheese, onion, salt, & pepper . In a large skillet, heat butter and oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden and crisp, about 5 minutes on each side. Drain on paper towels.

Day 6 Apple Brandy Latkes for Hanukkah, or anytime!

2009-10-09T07:04:00.000-06:00

by www.apronmadness.com

These are not a traditional "Potato Latke" but a great breakfast or dessert latke that everyone will devour!

Apple Brandy Latkes

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup golden raisins
1/2 cup cider or apple juice
1/3 cup milk
3 tablespoons brandy
2 eggs
1 red apple, unpeeled, cored and sliced in wafer-thin wedges
Cinnamon sugar to sprinkle
Oil for frying

In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add cider or apple juice, milk, brandy and eggs. Stir to mix.
Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2 tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Flatten slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar. Top syrup, jam or applesauce.
Makes 10 to 12.

Day 5 Low Fat, No Fry Latkes for Hanukkah, or anytime!

2009-10-08T07:05:00.000-06:00

by www.apronmadness.com
Need to get rid of Fried food?
Here is a great low fat & oven baked Latke
recipe that the whole family will enjoy.

No-Fry Latkes
2 shredded russet potatoes (about 3 peeled medium potatoes)
1 cup finely chopped onion
1 cup toasted wheat germ
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Oil spray

Preheat oven to 425° F. In a large mixing bowl, blend ingredients well using wooden spoon or hands. Coat two baking sheets with oil spry. Drop 1/4 cupfuls of batter onto prepared sheets and press down. Bake for 15 minutes, turn, then bake 10 minutes longer, or until browned. Serve with applesauce or low fat sour cream.

Day 4 Norweigan Lox Latkes for Hanukkah, or anytime!

2009-10-07T07:01:00.000-06:00

by www.apronmadness.com

Norweigan Lox Latkes

1 pound potatoes, cooked and mashed (about 3 cups)
2 egg whites
2 tablespoons matzo meal
3 to 4 ounces smoked salmon (diced)
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste
Oil for frying

Mix potatoes, egg whites and matzo meal very well. Add salmon pieces, blending well. Repeat process and add dill. Season with salt and pepper. Divide mixture into equal portions, and shape each into latkes. Heat oil in large skillet. Carefully place latkes in skillet. Cook over medium-high heat until crisp and golden. Flip and repeat until crisp and golden on both sides. Drain on paper towels. Serve at room temperature.
Makes about 12 latkes.

Day 3 Colorful Veggie Latkes for Hanukkah, or anytime!

2009-10-06T07:04:00.000-06:00

by www.apronmadness.com

Vegetables are a great addition to Latkes (Potato Pancakes)
Top with Applesauce & they will disappear in a hurry!
So put on your apron & get cooking!

Colorful Vegetable Latkes

4 large baking potatoes (or equivalent amount of Yukon Gold potatoes)
2 large carrots
2 small zucchini
1 medium onion
1 egg
1/4 cup matzah meal
olive oil or vegetable oil for frying
salt and pepper

Grate the potatoes and onions using the grating disk of the food processor. Do not process with the standard blade or in a blender. Place a colander large enough to hold the grated potato-onion mixture over a pot or bowl. Remove the grated potato-onion mixture from the food processor bowl and put in the colander. Let stand for five minutes.

Press down on the mixture to quicken the draining process. Repeat this two or three more times at five minute intervals. The ingredients will be ready when the mixture no longer squishes when pressed (approximately 15 minutes).

Repeat the grating procedure with the zucchini. Place zucchini shreds in their own colander over a bowl to catch the liquid. Let stand five minutes. Sprinkle liberally with salt and toss well. After five minutes, press down on the mixture to hasten the draining process. Repeat this pressing step until the mixture no longer squishes. For added insurance, place the zucchini shreds on a stack of paper towels and blot up any residual moisture.

Grate the carrots. Combine the shredded and drained potatoes, onion, zucchini with the grated carrots. Add the egg and mix well. Add the matzah meal a little bit at a time until the mixture just starts to dry out.

Carefully, pour the liquid out of the bowl/pot which was placed under the colander for the potatoes and onions. At the bottom of the bowl, you will find a thick, starchy paste (potato starch). Scrape this paste out of the bowl and add to the potato-carrot-onion-egg mixture, blending well. Drop by the spoonful into hot oil and fry until golden and crisp on both sides. Drain on paper towels.

Day 2 Cauliflower Latke Recipes for Hanukkah, or anytime!

2009-10-05T07:03:00.001-06:00

by www.apronmadness.com

Cauliflower-Potato Latkes

1 cup cauliflower florets
1-1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons margarine or butter

In a large pot of salted boiling water, cook cauliflower until very soft, about 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg, and blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter/margarine in a large skillet over medium-high heat. Fry latkes, adding more butter/margarine as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

8 Days of Latke Recipes for Hanukkah, or anytime!

2009-10-04T07:02:00.000-06:00

2009 Hanukkah begins sundown Dec. 11th through Dec. 19th.

So for the next 8 days... we will post some great Latke Recipes.

Latkes are traditionally a fried Potato Pancake. Some top with a savory sour cream or a sweet apple sauce. Many countries have their own types of Potato Pancakes & no matter what time of year it is or what religion you practice ... Latkes are just so darn good!!! Main meal, side dish or appitizers ... you can make them for any occasion.

Today we will start with a very traditional recipe & come back each day for more variations. So put on your Cooking Apron & we will get started!

Perfect Potato Latkes
(yields 24 latkes)

Ingredients:
vegetable or olive oil for frying
1 cup flour
4 eggs
1 medium onion, grated in a food processor
salt and pepper to taste
pinch nutmeg
8 large Idaho or russet potatoes, peeled

Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.

Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.

Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture.

Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the heat just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons.

Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream

30 Days of Holiday Christmas Cookie Recipes! KRINGLA Day 30

2009-10-03T07:03:00.000-06:00

Holiday Christmas Cookie Recipes!
KRINGLA

My mom makes these every year. I believe they are a Danish cookie & are more "bready" that crispy. I LOVE them cold, topped with butter & a sprinkle of sugar.

1/2 c. butter

1 c. sugar

1 egg

1 c. buttermilk with1 tsp. soda, dissolved

3 c. flour

2 tsp. baking powder

1 tsp. vanilla

Cream butter, sugar and egg, adding ingredients alternately with buttermilk and soda. Add vanilla. Chill overnight, at least 12 hours. Flour pastry cloth. Drop 1 teaspoon dough in flour. Roll pencil thin. Form figure 8's. Bake on greased cookie sheet at 375 degrees until light brown. Brush excess flour from Kringlas with soft paper towel before storing. Yields 3 1/2 dozen.

30 Days of Holiday Christmas Cookie Recipes! Dippity Do Dah Holiday Shapes Day 29

2009-10-02T07:09:00.000-06:00

Holiday Christmas Cookie Recipes!

Dippity Do Dah Holiday Shapes

SUPER Quick & easy!

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 (15 1/2-ounce) package NESTLÉ TOLL HOUSE Refrigerated Holiday Sugar Cookie Shapes with Decorator Icing

1 cup (6 ounces) * NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 tablespoon vegetable shortening

Various holiday sprinkles, jimmies or crushed nuts (optional)

Bake cookies according to package directions. Cool completely on wire racks.
Line baking sheets with wax paper. Place morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
Dip half of each cookie into chocolate. Place on prepared baking sheets
. Sprinkle decorations onto dipped half of cookie. Refrigerate for 5 minutes or until set. Decorate cookies with icing packets and more sprinkles, if desired.
Makes 24 cookies.
* May use 1 cup (6 ounces) NESTLÉ TOLL HOUSE Premier White Morsels instead of Semi-Sweet Chocolate Morsels

30 Days of Holiday Christmas Cookie Recipes! German Gingerbread Cookies Day 28

2009-10-01T07:05:00.000-06:00

Holiday Christmas Cookie Recipes!

German Gingerbread Cookies

1/2 cup dark molasses
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon each cloves, nutmeg and salt
2/3 cup ground California pistachios
1 teaspoon baking powder
1 large egg 1 egg yolk, beaten with 2 teaspoons water

For decoration:1/4 cup each chopped and whole shelled California pistachios

Combine molasses with butter and sugar in saucepan; heat, stirring just until butter melts. (Don’t boil.) Cool.
In a separate bowl, mix flour, spices, salt, ground pistachios and baking powder. Add egg and cooled syrup mixture and blend to a dough.
When ready to bake, preheat oven to 375*F (190*C).
Roll out dough into two (12-inch) rounds and cut out holiday shapes with cookie cutters. Place cookies on ungreased cookie sheets, leaving 1/2-inch between them. Brush with egg yolk-water mixture. Decorate with chopped and whole pistachios.
Bake for 10 minutes or until light golden at edges. Cool on wire racks.
Makes 30 (3-inch) cookies.
Tip: Pulse pistachios in a food processor until coarsely ground.

30 Days of Holiday Christmas Cookie Recipes! Festive Eggnog Wreath Cookies Day 27

2009-09-30T07:03:00.000-06:00

Holiday Christmas Cookie Recipes!
Festive Eggnog Wreath Cookies

3 to 3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup eggnog
2 teaspoons vanilla
1 teaspoon rum extract
1/4 teaspoon each red and green paste food coloring
1 egg white, beaten, optional
1/4 cup coarse sugar, optional
1 tube prepared white decorator frosting
24 cinnamon candies, optional

Preheat oven to 350°F (175°C). Combine 3 cups flour, salt, and nutmeg; set aside. Cream butter and sugar until fluffy. With mixer on low, add egg, eggnog, vanilla and rum extract, scraping down sides until well blended. Gradually add flour mixture to make dough. Divide mixture in half.
Dust work surface with flour. Place half of dough on surface, make a well in center and add red food coloring paste. Knead color through dough until even, dusting surface with flour as needed. Roll into a 12-inch log, wrap in plastic wrap or waxed paper and refrigerate at least 30 minutes. Repeat with remaining dough and green coloring paste.
Cut each log into 24 pieces. On a floured work surface roll each portion into a 6 to 8-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together into a wreath shape. Repeat with remaining red and green ropes. Place on parchment-lined or ungreased cookie sheets about 2 inches apart. Brush wreaths with egg white and sprinkle with sugar, if desired.
Bake for 10 to 12 minutes. Cool on cookie sheets; remove to wire rack to cool completely. Using a decorator tip, pipe frosting into bows on wreaths and add a cinnamon candy, if desired.
Makes about 3 1/2 to 4 dozen.

30 Days of Holiday Christmas Cookie Recipes! Holly Wreath Cookies Day 26

2009-09-29T07:02:00.000-06:00

Holiday Christmas Cookie Recipes!

Holly Wreath Cookies

We make these EVERY year because they are so easy, pretty & yummy!

1/3 cup margarine or butter

1 package (10 ounces about 40) regular marshmallows*

1 teaspoon green food coloring

6 cups Corn Flakes**

Red cinnamon candies

Prepared vanilla frosting

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
Add CORN FLAKES cereal. Stir until well coated
Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray
. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.
Makes 16 cookies.

* Or 4 cups miniature marshmallows.
** Or 6 cups Frosted Flakes cereal

30 Days of Holiday Christmas Cookie Recipes! Holiday Cookies On A Stick Day 25

2009-09-28T07:14:00.000-06:00

Holiday Christmas Cookie Recipes!

Holiday Cookies On A Stick

1 cup (6 ounces) NESTLÉ® SWIRLED Holiday Morsels

3/4 cup Semi-Sweet Chocolate Chips

2 1/4 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

12 wooden craft sticks

1 (16-ounce) container prepared cream cheese frosting

Preheat oven to 350°F (175°C).
Combine morsels in small bowl; set aside. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by level 1/4 cup measure 3 inches apart on ungreased baking sheets. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.
Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets on wire racks for 3 minutes; remove to wire racks to cool completely.
Spread frosting on tops of cookies. Sprinkle with remaining morsels.
Makes 15 large cookies.

30 Days of Holiday Christmas Cookie Recipes! 'Tis the Season Coconut Macaroons Day 24

2009-09-27T07:06:00.000-06:00

Holiday Christmas Cookie Recipes!
'Tis the Season Coconut Macaroons

1 (14-ounce) package flaked coconut, (or 5 1/3 cups)

1 (14-ounce) can Sweetened Condensed Milk

2 teaspoons vanilla extract

1 cup (6 ounces) Nestle Swirled Holiday Morsels (or chocolate chips or white chocolate chips)

Preheat oven to 350°F (175°C). Foil-line and grease baking sheets.
Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.
Makes 3 dozen cookies.

30 Days of Holiday Christmas Cookie Recipes! Big Holiday Whole Wheat Cookies Day 23

2009-09-26T07:02:00.000-06:00

Holiday Christmas Cookie Recipes!

Big Holiday Whole Wheat Cookies

1 1/4 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

Large pinch salt

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 teaspoon vanilla extract

2 large eggs

2 cups toasted walnut pieces*

Maple Glaze:

1/2 cup confectioners’ (powdered) sugar2 teaspoon milk

1 teaspoon maple flavoring

Preheat oven to 350ºF (175ºC) with oven racks in upper and lower thirds.
Combine flours, baking soda, and salt; reserve.
Combine sugars and butter in a bowl. Using an electric mixer or wooden spoon, beat until fluffy. Add vanilla, then add one egg at a time. Mix dry ingredients into butter mixture and thoroughly blend. Fold in walnut pieces.

Using 1/4 cup dough for each cookie, roll into a ball, place 4 inches apart on buttered baking sheets. With fingers, flatten each to about 3 inches in diameter.
Bake until lightly browned around edges, about 12 minutes.

Remove from oven; cool about 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

For Maple Glaze: Thoroughly mix confectioners’ sugar, milk and maple flavoring until smooth. Add a drop or two more milk, if necessary to achieve drizzling consistency.
Using a spoon, drizzle each cookie with glaze. Let glaze set.
Makes 18 cookies.

*To toast walnuts, place nuts in a single layer in an ungreased shallow pan. Bake at 350ºF for 5 to 10 minutes or until golden brown. Remove from pan to cool.

30 Days of Holiday Christmas Cookie Recipes! Norwegian Butter Cookies, Spritz Day 22

2009-09-25T07:02:00.000-06:00

Holiday Christmas Cookie Recipes!
Norwegian Butter Cookies, Spritz

3 sticks (1 1/2 cups) unsalted butter, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg, lightly beaten
4 cups all-purpose flour sifted with 1/2 teaspoon double-acting baking powder
1/2 teaspoon salt

In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy. Add the egg and combine the mixture well. Add the flour mixture and combine the dough well. Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls to form cookies 1/3 to 1/2 inch thick, making a crosshatch design. Bake the cookies in a preheated moderate oven (350° F.) for 10 to 15 minutes, or until they are golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers. Makes about 70 cookies.

30 Days of Holiday Christmas Cookie Recipes! Bourbon Balls Day 21

2009-09-24T07:07:00.000-06:00

Holiday Christmas Cookie Recipes!

Bourbon Balls

In a small bowl let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes.

In a large bowl combine well 2 cups chocolate wafer crumbs, 1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves.

Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.

30 Days of Holiday Christmas Cookie Recipes! Almond Bolas (Portuguese Almond Cookies) Day 20

2009-09-23T07:08:00.000-06:00

Holiday Christmas Cookie Recipes!

Almond Bolas (Portuguese Almond Cookies)

In a bowl combine 3 cups ground blanched almonds and 1 1/2 cups each of dry bread crumbs and sugar. Fold in 3 egg whites, beaten until they hold stiff peaks, and 1 1/2 teaspoons almond extract. Form tablespoons of the mixture into balls and put the balls on buttered baking sheets. In a small bowl beat 3 egg yolks with 1 whole egg. Make an indentation in each ball and fill the hollows with beaten egg. Cap each egg-filled ball with a lightly toasted blanched almond and bake the cookies in a preheated moderate oven (350° F.) for 15 minutes, or until they are golden. Makes about 48 cookies.

30 Days of Holiday Christmas Cookie Recipes! Lace Cookies Day 19

2009-09-22T07:08:00.000-06:00

Holiday Christmas Cookie Recipes!
Lace Cookies

Cream 3 tablespoons butter with 1 cup brown sugar and beat in 4 tablespoons flour, 1 beaten egg, 1 cup ground almonds, 1/2 teaspoon almond extract, and 1 teaspoon vanilla extract. Drop the dough by teaspoonfuls 3 inches apart on a buttered cooky sheet. Bake the cookies in a moderately hot oven (375° F.) for about 8 to 10 minutes, or until they are crisp. Remove the cookies from the tin immediately and cool them on a rack.

30 Days of Holiday Christmas Cookie Recipes! Candy Cane Cookies Day 18

2009-09-21T07:01:00.000-06:00

Holiday Christmas Cookie Recipes!

Candy Cane Cookies

RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring

1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.

2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.

3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown. Makes about 25.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Peanut Butter Balls Day 17

2009-09-20T07:08:00.000-06:00

Holiday Christmas Cookie Recipes!

Chocolate Peanut Butter Balls

RECIPE INGREDIENTS:
2 cups smooth peanut butter
1 cup butter or margarine, softened
5 cups confectioners' sugar
2 (12-ounce) packages of chocolate chips (we used white and semisweet)
4 to 5 tablespoons of vegetable shortening
Chocolate or peanut butter chips for decorating

1. In a medium-size bowl, combine the peanut butter and butter and stir them with a wooden spoon, until they are evenly blended. Add the confectioners' sugar and stir until the mixture has the consistency of sticky play dough.

2. Follow the chocolate chips package directions to melt the chocolate chips with the shortening in a microwave. You can also melt them in a glass bowl placed on top of a 2-quart saucepan filled with boiling water, stirring frequently. If you're using different types of chocolate, melt them in separate batches. White chocolate doesn't contain cocoa butter, so it requires extra shortening. We used 2 tablespoons for semisweet chips, 3 tablespoons for white chocolate.

3. While the chocolate melts, roll the peanut butter mixture into 1-inch balls and set them on a baking sheet lined with wax paper. (Reader tip: If the dough is too sticky, add more confectioners' sugar and/or wet your hands with warm water to prevent sticking.) Put the baking sheet in the freezer until the peanut butter balls are solid enough to pick up with a toothpick, about 5 to 10 minutes.

4. Insert a toothpick into each peanut butter ball, then dip it into the melted chocolate. Set the chocolate-coated balls on a baking sheet lined with waxed paper. Remove the toothpicks. Immediately place a chocolate or peanut butter chip over each toothpick hole. Cool the peanut butter balls in the refrigerator until the chocolate has hardened, about 5 minutes.

Makes 100 (1-inch) peanut butter balls

30 Days of Holiday Christmas Cookie Recipes! Snow Top Cookies, Day 16

2009-09-19T07:07:00.000-06:00

Holiday Christmas Cookie Recipes!

Snow Top Cookies

Ingredients:

1/2 cup shortening

4 squares of chocolate

2 cups sugar

4 eggs

2 cups sifted flour

2 teaspoons baking powder

pinch salt

powdered sugar

Directions:

Melt shortening and chocolate. Add sugar. Then add eggs. Add flour, baking powder and salt. Chill until firm for 3 to 4 hours in the refrigerator or overnight. Preheat oven to 350. Take dough out of refrigerator and shape into walnut sized balls. Roll in powdered sugar. Bake on ungreased cookie sheet at 350 for 10 to 12 minutes.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Caramel Cream Cheese Cookies Day 15

2009-09-18T07:21:00.000-06:00

Holiday Christmas Cookie Recipes!

Chocolate Caramel Cream Cheese Cookies

Ingredients:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
8 ounces pecan halves
1 bag (14 ounces) caramels
12 ounces chocolate chips
sprinkles or colored sugar, optional

Preparation:

Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2-inch round cookie cutter. Place cookies on ungreased cookie sheet and bake at 400° for 12 minutes. Remove from oven, place a pecan half onto each circle. Place an unwrapped caramel on top of each cookie. Return cookies to oven and watch closely, baking just until caramels are melted, about 5 to 6 minutes.

Meanwhile, melt chocolate chips in a double boiler or microwave.
Using a buttered knife, slightly flatten caramels and press a pecan half into the caramel on each cookie. Stir the melted chocolate chips and spread about 1 to 2 teaspoons over the top of each pecan half. Top each cookie with sprinkles or colored sugar, if desired.Makes about 20 to 24 2-inch cookies.

30 Days of Holiday Christmas Cookie Recipes! Pecan Praline Cookies Day 14

2009-09-17T07:12:00.000-06:00

Holiday Christmas Cookie Recipes!

Pecan Praline Cookies

Ingredients:
8 ounces butter
1/2 cup light brown sugar, packed
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 cups finely chopped pecans
sifted confectioners' sugar, optional

Preparation:

Cream butter and brown sugar; stir in vanilla. Gradually work in flour. Mixture will be crumbly. Add chopped pecans and work into dough. Pinch off dough and roll in hands to form balls about 1 inch in diameter. Place on greased baking sheets; bake pecan cookies at 325° for 15 to 20 minutes, until firm and browned on bottoms. If desired, roll pecan cookies in confectioners' sugar while still warm.Makes about 4 dozen pecan praline cookies.

30 Days of Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies) Day 13

2009-09-16T07:08:00.000-06:00

Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies)

These are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used.

Ingredients
2 cups lard (no substitute)
1 cup sweet wine or any fruit juice
2 cups sugar, divided
1 tablespoon cinnamon
1 tablespoon anise seed
2 egg yolks
3 cups all-purpose flour
4 teaspoons cinnamon

Directions
Preheat oven to 350 degrees.
Beat the lard until creamy.
Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
Add the egg yolks; mixing well.
Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes; checking often to prevent burning.
Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

30 Days of Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs Day 12

2009-09-15T07:15:00.000-06:00

Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs

Ingredients
2 cups butter, unsalted
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
5 cups flour
1 teaspoon salt
1 1/2 cups macadamia nuts, finely chopped
3 cups powdered sugar, sifted, for rolling

Directions
Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.

In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
Sift together the flour and the salt.
Slowly add to the butter mixture.
Add nuts. Mix until blended well.
Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
Bake for 10-13 minutes, or until slightly golden.
While still warm, (not hot, not cold) roll through powdered sugar.
Keeps about a week (but they won't be around that long) in an air-tight container.

30 Days of Holiday Kwanzaa Cookie Recipes! Benne Cakes Day 11

2009-09-14T07:02:00.000-06:00

Holiday Kwanzaa Cookie Recipes! Benne Cakes

Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the

American South.

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your

Apron & start baking.

Ingredients
oil to grease a cookie sheet
1 cup finely packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Directions:
Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds.
Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 minutes or until the edges are browned. Enjoy!

30 Days of Holiday Hanukkah Cookie Recipes! Oatmeal Cookies (Parve) Day 10

2009-09-13T07:04:00.001-06:00

Holiday Hanukkah Cookie Recipes! Oatmeal Cookies (Parve)

Ingredients:
1 cup margarine (parve), room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
3 cups rolled oats
2 cups of any combination of: raisins, craisins, pecans, chocolate chips

Preparation:

1. Preheat oven to 350 degrees Fahrenheit

2. Grease cookie sheets.

3. In a mixer, cream together margarine and sugars.

4. Add eggs and vanilla.

5. In a separate bowl, mix flour with baking soda. Stir into batter.

6. Add the rest of the ingredients.

7. Drop spoonfuls of dough onto cookie sheets or Try a Baking Stone for perfect evenly baked cookies.

8. Bake for 8-10 minutes.

30 Days of Holiday Hanukkah Cookie Recipes! Hanukkah Cookies (Dairy or Parve) Day 9

2009-09-12T07:12:00.000-06:00

Holiday Hanukkah Cookie Recipes! Hanukkah Cookies (Dairy or Parve)

Ingredients:
1 cup butter or pareve margarine, room temperature
1 cup sugar
2 eggs
2 Tbsp. orange juice
1 Tbsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking powder

Preparation:

1. Mix ingredients margarine and sugar until smooth. Add in eggs, juice and vanilla.

2. In a separate bowl, mix flour with baking powder.

3. Add flour mixture to dough and mix until just blended.

4. Wrap the dough in wax paper and chill for at least an hour.

5. Preheat the oven to 425 degrees Fahrenheit.

6. Grease cookie sheets.

7. Flour surface and rolling pin.

8. Roll out dough until 1/4 to 1/2 inch thick. Add flour if the dough is sticky. Cut dough with Hanukkah cookie cutters.

9. Place Hanukkah-shaped cookies on the greased cookie sheet.

10. Bake at 425 degrees Fahrenheit for 6-8 minutes or until lightly browned.

30 Days of Holiday Hanukkah Cookie Recipes! Chocolate Bon Bons Day 8

2009-09-11T07:05:00.000-06:00

Holiday Hanukkah Cookie Recipes! Chocolate Bon Bons

INGREDIENTS

1/4 cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

DIRECTIONS
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

30 Days of Holiday Hanukkah Cookie Recipes! Easy Rugalech Day 7

2009-09-10T07:07:00.000-06:00

Easy Rugalech

INGREDIENTS
1/2 pound butter
2 cups cottage cheese
2 cups all-purpose flour
1/2 cup raisins
1 tablespoon ground cinnamon
2 tablespoons granulated sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Mix butter or margarine, cottage cheese and flour together.
Roll the dough into a circle about 1/4 inch thick. Cut the dough into triangular wedges. Sprinkle raisins into the broad end of the wedge along with cinnamon and sugar. Roll from the broad edge toward the pointed edge to form crescents. Sprinkle the crescents with cinnamon and sugar. Arrange the cookies on an ungreased baking sheet.
Bake for 12 minutes.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Chip Shortbread Cookie Logs Day 6

2009-09-09T07:15:00.000-06:00

30 Days of Holiday Christmas Cookie Recipes!

Chocolate Chip Shortbread Cookie Logs

INGREDIENTS
1 cup butter, softened
1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups miniature semisweet chocolate chips
1 tablespoon shortening
3/4 cup finely chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Cream together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs. Place logs 2 inches apart on prepared cookie sheets.
Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is brittle).
Melt the remaining 1 cup chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then into the nuts. Place onto waxed paper until set.

Hilarious Holiday Apron!

2009-09-08T14:19:00.006-06:00

A MUST for

Christmas Morning!!!

FUNNY

Holiday Apron!

30 Days of Holiday Christmas Cookie Recipes! Coconut-Peanut Cookies Day 5

2009-09-08T08:13:00.000-06:00

International Favorite. Coconut-Peanut Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe!
Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts

Directions

Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)

Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes.

Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.

Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve.

30 Days of Holiday Christmas Cookie Recipes! One Dough, Three Holiday Cookies Day 4

2009-09-07T13:06:00.000-06:00

Make 1 basic dough & separate to make 3 different Christmas Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe!Ingredients

Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Basic Dough:

Directions
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg
1/2 teaspoon vanilla extract

Coarse sugar, for sugar cookies only

Chocolate and Walnut Cookies, recipe follows

Almond-Orange Cookies, recipe follows

Preheat oven to 375 degrees F.

Whisk together the flour, baking powder, salt, and cloves in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater. Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.

Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.

For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed. You can add a few drops of food coloring to sugar & sprinkle with colored sugar.

Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.

Chocolate and Walnut Cookies:

6 tablespoons cocoa powder
1/2 cup chopped walnuts

Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter. Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

Almond-Orange Cookies:

1/2 orange, zested
1/2 cup sliced almonds, finely chopped in a blender to a coarse flour consistency
24 teaspoons chunky marmalade
1/2 cup sliced almonds, for topping

Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.

When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade. Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

30 Days of Holiday Christmas Cookie Recipes! Holly Berry Cookies Day 3

2009-09-06T08:05:00.000-06:00

Holly Berry Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe!

Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam

GLAZE:
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Red-hot candies
Green food coloring

Directions:
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie.

In a small bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies. Yield: 2 dozen.

30 Days of Holiday Christmas Cookie Recipes! Jeweled Cookie Slices Day 2

2009-09-05T08:05:00.000-06:00

Jeweled Cookie Slices
Check here everyday for 30 days for a new Holiday Cookie Recipe!

Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients:

1/3 cup butter, melted
1/3 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup chopped candied pineapple or red and green candies cherries
2 tablespoons chopped blanched almonds
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg

Directions:

In a large bowl,cream butter and sugars until light and fluffy. Beat in egg and vanilla. Stir in pineapple and almonds. Combine dry ingredients; add to butter mixture. Spread evenly into a foil-lined 8-in. x 4-in. loaf pan. Cover and refrigerate for at least 2 hours.

Invert dough onto a cutting board; remove foil. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350°for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 2-1/2 dozen.

30 Days of Holiday Christmas Cookie Recipes! Walnut Horn Cookies Day 1

2009-09-04T13:11:00.000-06:00

Check here everyday for the next 30 days for a new Holiday Cookie Recipe!
Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Walnut Horn Cookies
Makes about 8 doz

1 pound butter, softened
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
4 egg yolks
4-1/4 cups all-purpose flour

FILLING:
4 cups ground walnuts (about 1 pound)
5-3/4 cups confectioners' sugar, divided
4 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:
In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight.

For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.

Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper.

Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.

Holiday Gifts from the Kitchen Almond Joy Brownie Mix

2009-09-01T13:45:00.000-06:00

OH MY! These are SOOOO Good! Give a great gift for the Holidays. All my neighbors got these 1 year & wanted the recipe to make again.
by www.apronmadness.com

Almond Joy Brownies Mix in a Jar
2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
1 teaspoon salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions on a gift tag or Lable on the jar:
Almond Joy Brownies
Makes 2 dozen brownies.
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
Add:
3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten
Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.
Cool completely in pan, then cut into 2-inch squares.

Package with bows, spoon or whisk.

Holiday Gifts from the Kitchen Tortilla Soup mix in a jar

2009-08-31T13:25:00.000-06:00

by www.apronmadness.com

Soup mixes are a great gift idea! This recipe includes some canned ingred. so it will have to be added to a gift basket or Gift bag from the dollar store.

Tortilla Soup Mix in a Jar

Ingredients for Jar:

1 cup converted long grain rice

2 to 2-1/2 cups lightly crushed tortilla chips

Ingred. to add in the basket or gift bag

1 (5 oz.) can chicken

1 (10 oz.) can diced tomatoes

1 sm. can diced green chilies

Seasonings: Mix the following and place in a thin zipper sandwich bag.

2 T. chicken bouillon granules

2 t. lemonade powder with sugar

1 t. lemon pepper

1 t. dried cilantro leaves

1/2 t. garlic powder

1/2 t. ground cumin

1/2 t. salt

1/4 cup dried minced onions

Size of jar: Quart

Place ingredients in jar in this order:

1. Place rice in jar first.

2. Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.

3. Fill jar with tortilla chips.

4. Put lid on jar.

5. Decorate jar.

6. Attach the following recipe to jar.

Tortilla Soup

1. Carefully empty tortilla chips from jar into a dish. Set aside.

2. Remove seasoning packet. Set aside.

3. Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet.

4. Bring to a boil. Lower heat, cover and simmer 20 minutes.

5. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately. Makes 12 cups soup.

Basket: Add the Jar mix, can of chicken, can of diced tomatoes & can of green chilies.

Holiday Gifts from the Kitchen Mocha Brandy Nut Balls

2009-08-30T13:42:00.000-06:00

by www.apronmadness.com

These are a No-Bake recipe & kept in an airtight jar in the fridge & use within a week. So if you are taking these to a Holiday party as a "thank you"... make these a day or 2 ahead. But They ARE irresistable!

Mocha-Brandy Nut Balls

1 c. crushed vanilla wafers (appx 22)
3/4 c finely chopped nuts

3/4 c powdered sugar

2 Tbsp unsweetened cocoa powder

1 Tbsp instant coffee powder (instant espresso powder is the best)

2 Tbsp brandy (or water)

1 Tbsp corn syrup

Granulated sugar or additional finely chopped nuts

In medium bowl, combine wafer crumbs, 3/4 c nuts, podered sugar & cocoa. Disolve the coffee in brandy or water, add with corn syrup to dry ingred. Mix well.

With wet hands, shape into 1 inch balls. Roll balls in granulated sugar or extra nuts. Soter in airtight container in a cool place up to a week. Makes 3 dozen.

Package these in colorful bon bon papers or mini cupcake papers. OR put in a airtight decorative jar from the dollar store.

Holiday Gifts from the Kitchen Sugar & Spiced Nuts

2009-08-29T14:15:00.000-06:00

by www.apronmadness.com

If these make it out as a gift before everyone eats them... it will be a miracle!

The smell of these baking will have the whole family drooling!!!

Sugar & Spice Nuts are a great gift OR Holiday party snack!

Sugar N Spice Nuts

3 cups mixed unsalted nuts
1 egg white
1 Tablespoon orange juice (or water)
2/3 cup sugar
1 Tablespoon grated orange rind (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt

Heat oven to 275 degrees F. In large bowl, place nuts & set aside. In a small bowl, beat egg whites & orange juice (or water) until frothy. Add sugar, orange rind, spices & salt & mix well.

Pour over nuts, stirring to coat.

On a greased cookie sheet (with sides) or shallow roasting pan, spread nuts as a single layer & try to separate the nuts as much as you can. Bake, stirring every 15 minutes, until light brown & crisp. 45 - 55 min. Cool & store in airtight container up to 1 month.

** Holiday Packaging tips: Place in ziploc bags & add in a Holiday Tin.

If you sew or find holiday bags.... put in ziploc first & put in homemade cloth bag.

Find fancy airtight jars at the dollar store or use mason jars with lids & decorate the tops.

*** add to a "Men's" Gift basket with Hot sauces.... other snack items, apron etc.

Holiday Gifts from the Kitchen Chocolate Zucchini Bread

2009-08-28T13:35:00.000-06:00

During this downtime in the economy, homemade Christmas gifts are "all the rage" this year.

Homemade gifts from your kitchen is ALWAYS appreciated & welcomed! They are inexpensive & you can make large batches to give to the Mail Person, neighbors, "secret santa" gifts, co-workers or take to a Holiday party as a "thank you".

This recipe is PERFECT for these Mini Loaf pans! They fit 8 at a time!

So for the next few days... www.apronmadness.com will be bringing you some great Holiday gift recipes & ideas.

Chocolate Zucchini Bread
1 large egg
1/2 cup vegetable oil
1 cup sugar
1/2 tablespoon vanilla
1 cup shredded zucchini (squeeze out liquid & pat out excess liquid between paper towel)
1 1/4 cups flour
1/4 cup unsweetened baking cocoa (Hershey’s Special Dark Chocolate is the "yummiest")
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon baking powder
Preparation
Preheat oven to 325°F. Beat egg, oil, sugar and vanilla. Stir in zucchini. In separate bowl, combine dry ingredients. Add to zucchini mixture and mix well. Pour into Mini loaf pans sprayed with non-stick spray (Pam) and bake at 325° for 50-55 minutes .

FRIED GREEN TOMATOES!!!

2009-08-26T23:49:00.000-06:00

Fried Green Tomatoes...

put on your Apron & we will get started.

This time of year is perfect to get Green Tomatoes.

About this time of year in many gardens, an excellent vegetable hangs on the vine, ready to be picked -- but it often is forgotten. I'm talking about green tomatoes. Unripe green tomatoes left at the end of the season frustrates many gardeners.

USE THEM!!!

This is a WONDERFUL side for any meal or as an appetizer at your next party!

My kids even love them as their "veggie"!

Slice your firm Green Tomatoes about 1/4 inch thick.

Bowl #1: PANKO breading if you can't find Panko, use dry bread crumbs. But panko will make it alot crispier.

Bowl #2: Flour with a little salt & a little onion powder

Bowl #3: beaten eggs

either deep fry with Vegetable or canola oil OR pan fry in 1/2 inch oil.

Dredge your tomato sliced ... first in flour... then in egg ... then in panko or bread crumbs.

Deep fry or pan fry till golden brown. If pan fry, turn slices.

sprinkle with salt & serve warm & crispy with Ranch Dressing!

Hide those Vegetables in your Kid's Food! Tomato soup

2009-08-25T13:59:00.000-06:00

Tomato Soup!
Day 4 of getting veggies into your kid's Diet!
from www.apronmadness.com

This is the Easiest recipe! 1 can of tomato soup, milk & 1/4 c V8 low sodium juice!

Make your soup as directed & add V8 juice! Loaded with vitamins!

Hide those Vegetables in your Kid's Food! Country Gravy

2009-08-25T13:32:00.000-06:00

Day 3 of how to get those veggies in your kids!
by www.apronmadness.com

Yummy... biscuits & gravy or Chicken fried steak with country gravy!

Make your own white sauce or packaged white country gravy. Add pureed cooked cauliflower.

For saugage gravy... add cooked breakfast sausage & serve over biscuits
Or leave plain for Chicken fried steak and mashed potatoes..
& REMEMBER some cauliflower in the mashed potatoes with your chicken fried steak!

Hide those Vegetables in your Kid's Food! Mash Potatoes & Gravy

2009-08-24T14:22:00.000-06:00

This is day 2 of recipes & tricks to hide vegetables in your kid's food!

See day 1 about pureeing cooked veggies.

by www.apronmadness.com

Hamburger Gravy & Mashed Potatoes

Fry hamburger with onions & FINELY chopped Mushrooms.

Make a BROWN gravy with a mix, jar or your homemade.

Puree cooked green beans till smooth & add to gravy.

Homemade or instant Mashed Potatoes.

Make potatoes as normal or as instructed on the box. For instant... add more flakes.

Puree cooked Cauliflower & mix in to potaoes. Add a Tbsp or so of sour cream & extra butter.

Serve with "gravy".

Hide those Vegetables in your Kid's Food! Spaghetti

2009-08-23T15:17:00.000-06:00

There are alot of tips on how to get your kids to eat vegetables. but the "pour cheese sauce on everything" was not the answer to my daughter! If she spotted even a SPECK of vegetable on her plate, the fight would start to get her to eat. So for the next few days, I will post my Tricks that even my husband didn't know just how many veggies HE was even eating!

by: http://www.apronmadness.com/

Just about every kid loves spaghetti! This recipe can hide sooooo many veggies!

1 jar of Ragu, can of sauce OR your homemade sauce.

Fry hamburger rather than meatballs because you can hide more in the sauce. FINELY chop or food process fresh mushrooms or canned & add to the hamburger.

Now get out the food processer or blender because you want the veggies to be a smooth puree.

Cooked or steamed carrots ... cooked squash or V8 juice or all... will add all those vitamins!

Add to your sauce & they will NEVER know!

Come Back tomorrow & check out another great tip!

Ranch Dressing... how versatile

2009-08-15T13:47:00.000-06:00

by http://www.apronmadness.com/

I LOVE Ranch! Dressing AND Dry packets!

As Emeril would say "put it on a car bumper & it will taste good"

Well here are a few reasons I ALWAYS keep ranch dressing in my fridge & season packets in the cupboard!

* Marinade or dry rub

Chicken, beef, ribs & pork!!! Marinade in dressing or dry rub overnight before roasting or grilling. Try marinating CHICKEN WINGS with the bottled Ranch dressing!!!

* Mix dry packet with softened butter & use on your corn on the cob!

* Mix dry packet with sour cream & top your baked Potatoes

* Mix some dry in your Mashed potatoes. Add to instant potatoes to make them taste GREAT!

* Sprinkle Dry packet on sliced veggies & put on the grill!

* Slice Mixed Veggies in a foil packet & shake in some dry ranch. Cook in the fire or grill.

* Mix into Hamburger for REALLY good burgers. OR add to meatballs & make a sour cream gravy as appetizers.

* Make a white sauce & add either dry or bottled ranch... pour over egg noodles with some cooked chicken strips.

* Sprinkle dry mix into bread crumbs or panko breading & use for a breading for chicken, fish or deep fried veggies.

Semi-Homemade Recipes ... shrimp or crab spread

2009-08-14T13:37:00.000-06:00

Cocktail Shrimp or Crab Spread
This is Sooo easy, you may think it can't taste good.
I have made this for parties so many times & every time it's a hit!

1 block of cream cheese
1 can of crab meat or tiny salad shrimp... drained
1 bottle of Cocktail sauce
ritz type crackers

Put the block of cream cheese on a plate.... pour about 1/4 to 1/2 bottle of cocktail sauce over it. Dump on crab meat or shrimp. That's it! Put crackers around on a plate & let guests spread with a little spread knife onto crackers. it's really colorful during the Holidays.
brought to you by http://www.apronmadness.com/

Semi-Homemade Recipes ... Chicken Dip

2009-08-13T13:11:00.000-06:00

by www.apronmadness.com

Great Crockpot recipe! This is sooo good, my kids eat it like nachos for dinner!

Spicy Chicken Dip

1/2 rotisserie chicken from the grocery store OR leftover roasted chicken (2 or 3 cups chopped)
1 block cream cheese
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 can OR fresh roasted green chilies
Tortilla chips

Chop up the chicken.... clean chilies if your are using fresh roasted.
put cheese & soups in crock pot & slo cook till mixed & creamy. Stirring once in a while.
Add chicken & chilies... slo cook for about an hr or so.
Serve warm with Tortilla chips.

Perfect Party Dip!!!

Semi-Homemade Recipes ... Pound Cake dessert

2009-08-12T13:54:00.000-06:00

by www.apronmadness.com

Pineapple pound cake....

Try to resist saying "WOW" when you take a bite of this Dessert!!!

1 Sara Lee Pound cake

1 larger can of crushed pineapple

about 1 cup pineapple juice or you can use coconut milk for a "pina colada" taste

1 container of Cool whip

1/4 cup rum (optional with adults) omit if you have kids enjoying this dessert.

combine the juice from can of pineapple, extra pineapple juice (or coconut milk)

& rum. pour in a pan that fits the pound cake. Set the pound cake on top of juice mix... spoon a little over the top & let sit in fridge for about an hr or till the juice is soaked up into the bottom of the pound cake.

Mix the pineapple with the cool whip. When pound cake is ready... "frost" your cake with the pineapple cool whip. Cool i bit in fridge. Slice & serve!

Semi-Homemade Recipes ... Stuffing

2009-08-11T13:33:00.000-06:00

Fast & tasty stuffing for your roasted chicken, turkey or cornish hens.... We love this recipe. Remember your apron & let's get cooking.

1/2 lb breakfast sausage

1/4 chopped onion

1 small can (or fresh) mushrooms Chopped

some poultry seasoning

2 boxes of StoveTop stuffing... chicken or turkey flavor.

brown the sausage & onions. add in the chopped mushrooms & a sprinkle of poultry seasoning, stir & cook for a couple min.

In a large pot... cook the stovetop as instructed EXCEPT... add the sausage mixture to the boiling water with butter part of the instructions. Then add the seasoned stuffing mixture.

after I let it sit covered.... then I stuff my turkey or chicken OR put in covered baking dish & put in the oven during the last 1/2 hr while the chicken or turkey is roasting.

Semi-Homemade Recipes ... Baked Beans

2009-08-10T14:09:00.000-06:00

brought to you by www.apronmadness.com

Open a can & add some great ingredients & you have the perfect Semi homemade Baked Beans.

I have always had these baked beans. There is no better. I never order baked beans at a restaurant because they are always a soupy BBQ sausey yukky mess.

Take this to your next BBQ or Potluck & EVERYONE will want your "secret recipe"

1 lb Hamburger

1/2 an onion chopped

1/2 lb bacon

2 big cans of BUSH'S ORIGINAL Baked beans

brown sugar

ketchup

Brown your hamburger, onions & chopped bacon till fully cooked.

add beans, about 1 tblsp brown sugar & a couple Tbsp Ketchup. Mix.

Pour in a baking dish with a cover. Bake at 350 degrees till heated thru.

Serve as a side at your next BBQ!

Semi-Homemade Recipes ... Clam Chowder

2009-08-09T14:45:00.000-06:00

from www.apronmadness.com

This is the best clam chowder! With a few ingredients & opening a few cans, you will have a YUMMY Clam Chowder.

2 cans of Campbells Condensed Cream of Potato soup
1 can of chopped Clams
2 "cans of milk OR 1/2 & 1/2"
about 1/4 of an onion chopped

1/2 LB bacon.

Cut up bacon in small chunks.... fry to almost crispy. Add chopped onions & saute till soft.

in a pot.... add soup, milk (or 1/2 & 1/2 for thicker creamier) Mix & heat, Add bacon/onion mix & simmer. add salt & pepper if you like. Feel free to add more or less of any ingred. Make to your taste.

My Grandmother liked this recipe better than any of the restaurants she went to on the east coast!

Semi-Homemade Recipes ... Meat Buns

2009-08-08T18:32:00.000-06:00

by http://www.apronmadness.com/

My mom always said, "a good cook knows what cans & boxes to open". For the next few days I will be posting some great recipes with ingredients that come from "pre packaged" items.

I cook this way alot... making up things & use my kids as "guinea pigs" LOL. Sometimes we have great food that I never remember how I made it the last time or some "clunkers".

But here will be some of the ones my kid's did not spit out & laugh at me.

Come back each day for the next few days & discover how you can make great meals or sides from things you may already have in your pantry, fridge or freezer.

So today's recipe will be "meat buns"

There are several different ones so try the ones you like or try them all!

First.... these all take Rhodes Dinner ROLLS dough.

I get the big bags at Sam's Club ... take out as many as I need & keep the rest in the freezer.

For quick thaw & rise ... put in a greased pan ... cover lightly with foil that has been sprayed with PAM or wiped with a little oil. Put in a 200 degree oven till they rise to double (about 1/2 to 1 hr)

NOW.... for Sloppy Joe Buns:

This has been the only recipe for Sloppy joes my grandmother... mother ... me & now my

daughters use.

2 lbs hamburger

about 1/4 of an onion chopped fine (optional)

1 can Condensed Tomato soup

1 can Condensed (campbells) Chicken Gumbo soup
1 tsp Worch. sauce.

Fry hamburger with onions till cooked well. Dump in soups & worch. sauce. Let cook with a lid PARTWAY open. Just so it won't bubble all over the stove but will cook down some. Let cool for Bun recipe.

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OR...If you have leftover pork or beef roast...

Warm up roast & pull apart with 2 forks. Add a bottle of your favorite bbq sauce & simmer down. Let cool for bun recipe.

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OR Ham, salami or pastrami & cheese:

Thin sliced deli meat & any cheese you like. Cut in small squares to fit in Bun.

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OK.... Now that your rolls have risen... take out 1 roll & stretch into a circle in your hand (about 3 or 4 inches in diameter)

Put about 2 tsp or so of meat mixture (or deli meat & cheese) in the middle of the dough circle.

Fold up sides & seal... making a "bun".

Line up in greased pan or cookie sheet.

Cover with a light towel & put in a warm place & let rise again.

Brush with an egg/water wash & sprinkle with Sesame seeds (optional)

Bake at 350 for 20 min. Carefully separate Buns if they baked together & put back in oven for about 7 more min. If you used a cookie sheet & they stayed separated... just bake for 27 min.

Enjoy your fresh baked "Sandwich"

Dutch Oven Cherry Clafouti

2009-08-01T14:52:00.000-06:00

I have done alot of desserts in the dutch oven... but this one is fabulous! Share with your camping neighbors! So go get your apron & get ready to impress your friends and family!

Alton Brown's Dutch Oven Cherry Clafouti

 Recipe courtesy Alton Brown, 2008

 Show: Good Eats Episode: Going Dutch

 Ingredients

12 ounces fresh or frozen cherries

 2 large eggs

 1/4 cup sugar

 1/2 cup whole milk

 1 teaspoon vanilla extract

1/2 cup all-purpose flour

Butter, for the Dutch oven

 Directions  Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.  Butter the bottom and sides of a 5-quart Dutch oven.

If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.

  In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.

 Oven baking: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.

 Outdoor coals: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.  Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving

Provincal Chicken in the Dutch Oven

2009-07-31T14:36:00.000-06:00

Don't let the 40 cloves of garlic scare you. This garlic will taste like sweet roasted garlic when you are done. So let's get started by putting on your apron & get cooking!

2 (3 lb) chickens...cut up
1/2 t salt
1 t pepper
3/4 c extra virgin olive oil
1/2 t each: marjoram, oregano, summer savory
1t thyme
40 cloves garlic UNpeeled
1 loaf french bread sliced & toasted  (if in oven...heat to 375)

Season chicken w/salt & 1/2 t pepper. In Large DO... heat 2 T oil & add chicken in batches & brown on all sides. (approx 3 min ea.)
Remove from heat...replace all chicken & add herbs,  UNpeeled garlic, and 1/2 c + 2 T olive oil & 1/2 t pepper...  toss to coat.
Cover top of DO w/ tinfoil & then put on lid.   Bake 1 hr + 10 min... Do not remove lid until toward the end of cooking time to check on it.
When done... take out garlic cloves & "squeeze" garlic out into a dish...  mash with oil & herbs from bottom of DO & spread on toasted french bread.  (garlic is mild tasting from the long roasting time) You will have every neighboring camper "just stopping by"!