1 oz. pkg. dry onion soup mix
1 c. long-grain white rice
1/4 c. grated Parmesan cheese for topping
6 T. butter
6 skinless, boneless chicken breasts
1 1/2 c. milk
2 cans (10.75 oz.) cans condensed cream of mushroom soup
Salt and Pepper to taste
Mix together onion soup mix, milk, cream of mushroom soup and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese.
Cook on Low for 8-10 hours, or on High 4-6 hours. Makes 6 servings.
by Sariah R.
Tuesday, December 29, 2009
Marshmallows
Makes about 100
2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
(From Martha Stewart Living, December 2003)
by Bree R.
2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
(From Martha Stewart Living, December 2003)
by Bree R.
Candy Cane Cookies
1/2 c. crushed peppermint candy
1 c. sugar
2 c. margarine, softened
2 c. powdered sugar
2 eggs
3 t. almond extract
2 t. vanilla
1 t. red food coloring
5 c. flour
1 t. salt
In a small bowl, mix the crushed peppermint candy and sugar. Set aside.
In two medium bowls, mix the following ingredients (1 batch per bowl): 1 c. margarine, 1 c. powdered sugar, 1 egg, 1 1/2 t. almond extract, and 1 t. teaspoon vanilla. Add red food coloring to one batch and leave the other white.
Sift 2 1/2 c. flour and 1/2 t. salt into each bowl and mix well. (The red dough may require extra flour to compensate for the food coloring.) Chill the dough for 1 hour.
Shape both the white and red dough into 1/2" balls. Roll the balls into strips 4" long. Twist a red strip with a white strip to form a rope, then shape like a candy cane and place it on an ungreased cookie sheet. Repeat with the remaining strips.
Bake at 375 degrees for 8-9 minutes or until the edges are slightly browned. Remove the cookies from the cookie sheet while still warm and place on wire racks. Sprinkle the cookies with peppermint candy mixture. (For easier cleanup, place paper towel underneath the wire racks.)
(from The Friend magazine, Dec. 2003 p. 18-19)
by Catherine S.
1 c. sugar
2 c. margarine, softened
2 c. powdered sugar
2 eggs
3 t. almond extract
2 t. vanilla
1 t. red food coloring
5 c. flour
1 t. salt
In a small bowl, mix the crushed peppermint candy and sugar. Set aside.
In two medium bowls, mix the following ingredients (1 batch per bowl): 1 c. margarine, 1 c. powdered sugar, 1 egg, 1 1/2 t. almond extract, and 1 t. teaspoon vanilla. Add red food coloring to one batch and leave the other white.
Sift 2 1/2 c. flour and 1/2 t. salt into each bowl and mix well. (The red dough may require extra flour to compensate for the food coloring.) Chill the dough for 1 hour.
Shape both the white and red dough into 1/2" balls. Roll the balls into strips 4" long. Twist a red strip with a white strip to form a rope, then shape like a candy cane and place it on an ungreased cookie sheet. Repeat with the remaining strips.
Bake at 375 degrees for 8-9 minutes or until the edges are slightly browned. Remove the cookies from the cookie sheet while still warm and place on wire racks. Sprinkle the cookies with peppermint candy mixture. (For easier cleanup, place paper towel underneath the wire racks.)
(from The Friend magazine, Dec. 2003 p. 18-19)
by Catherine S.
Banana Bread
1/2 c. butter, melted
1 c. white sugar
2 eggs
1 t. vanilla
1 1/2 c. all purpose flour
1 t. baking soda
1/2 t. salt
1/2 c. sour cream
1/2 c. chopped walnuts
2 medium bananas, sliced
Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
(from allrecipes.com; Janet's Rich Banana Bread)
by Cassy M.
1 c. white sugar
2 eggs
1 t. vanilla
1 1/2 c. all purpose flour
1 t. baking soda
1/2 t. salt
1/2 c. sour cream
1/2 c. chopped walnuts
2 medium bananas, sliced
Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
(from allrecipes.com; Janet's Rich Banana Bread)
by Cassy M.
Noni's Anise Italian Cookies
1/2 c. soft butter
4 oz. soft cream cheese
3/4 c. sugar
2 1/2 large eggs
1 t. vanilla
1 t. anise extract
2 1/2 t. baking powder
2 1/2 c. flour, sifted
Mix cream cheese, butter, sugar; then add beaten eggs. Add vanilla and anise extracts; mix until smooth. Add dry ingredients. Blend well.
Shape into small balls. Bake at 350 degrees for 10 minutes till barely brown on bottom.
Frosting:
1/2 c. softened butter
1-1 1/4 powdered sugar
a little bit of milk
1/4-1/2 t. lemon extract to taste
sprinkles - the tiny colored balls
After cookies cool, dip in frosting and sprinkle while wet.
by Dianna G.
4 oz. soft cream cheese
3/4 c. sugar
2 1/2 large eggs
1 t. vanilla
1 t. anise extract
2 1/2 t. baking powder
2 1/2 c. flour, sifted
Mix cream cheese, butter, sugar; then add beaten eggs. Add vanilla and anise extracts; mix until smooth. Add dry ingredients. Blend well.
Shape into small balls. Bake at 350 degrees for 10 minutes till barely brown on bottom.
Frosting:
1/2 c. softened butter
1-1 1/4 powdered sugar
a little bit of milk
1/4-1/2 t. lemon extract to taste
sprinkles - the tiny colored balls
After cookies cool, dip in frosting and sprinkle while wet.
by Dianna G.
Chocolate E'clair Bars
Crust:
1 1/2 sticks of butter
1 1/2 c. water
1 1/2 c. flour
6 eggs; slightly beaten
Filling:
8 oz. cream cheese
8 oz. cool whip
3 c. milk
3 T. milk
2 pkgs. small vanilla pudding
hot fudge topping
Combine butter and water in pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes cool completely.
Mix cream cheese with 3 Tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling.
by Jana C.
1 1/2 sticks of butter
1 1/2 c. water
1 1/2 c. flour
6 eggs; slightly beaten
Filling:
8 oz. cream cheese
8 oz. cool whip
3 c. milk
3 T. milk
2 pkgs. small vanilla pudding
hot fudge topping
Combine butter and water in pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes cool completely.
Mix cream cheese with 3 Tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling.
by Jana C.
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