Wednesday, October 12, 2011

Chocolate Chewy Bars

Makes 12-15 Bars
Prep Time: 10 min.
Baking Time: 25-28

2 - packages Fudge Frosting Mix
2 - cups graham cracker crumbs
1/4 - cup powdered sugar
1/2 - cup margarine or butter, melted
1 - can (14 oz.) sweetened condensed milk
2 - cups shredded coconut
1 - cup chopped nuts
6 - bars (7/8 oz.) milk chocolate candy bars


Preheat oven to 350°.

1) Combine 1/3 cup dry frosting mix, firmly packed, with graham cracker crumbs, powdered sugar and margarine or butter. Mix well.

2) Press mixture firmly in bottom of 13"x9" pan. In separate bowl, combine remaining frosting mix, sweetened condensed milk, coconut and nuts. Blend well. Spread over crust mixture.

3) Place pan in oven and bake for 25-28 minutes (edges will pull away from sides of pan). Remove from oven and place candy bars over top. Let stand until candy melts then spread evenly over top. Cool completely before cutting.

Tuesday, October 11, 2011

Country Chocolate Bars

Makes 9-12 Bars
Prep Time: 10 min.
Baking Time: 15-18 min.
Cooling Tile: 20 min.

Crust1 - package Chocolate Chip Cookie Mix
1/4 - cup margarine or butter, softened
1 - egg
2 - Tablespoon instant chocolate pudding mix

Frosting1 - package Fudge Frosting Mix
4 - oz. cream cheese, softened
1/2 - cup chocolate chips

Preheat oven to 350°. Grease a 8" square pan.

1) Combine all ingredients for crust and blend well. Press mixture into bottom of prepared pan.

2) Bake for 15-18 minutes. Cool 20 minutes. Over low heat melt chocolate chips and set aside.

3) Mix frosting mix and cream cheese on high until well blended. Add melted chocolate chips. Blend until smooth. Spread over bars, cut and serve.

Monday, October 10, 2011

Country Apple Raisin Muffins

Makes 6-8 Muffins
Prep Time: 10 min.
Baking Time: 20 min.

1 package Apple Cinnamon Muffin Mix
1 cup apples, peeled and chopped
1/2 cup raisins
2 Tablespoon milk
1 egg

Preheat oven to 400°. Grease a muffin pan or use paper liners.
1) In a large mixing bowl, mix Apple Cinnamon Muffin Mix, apples, raisins, milk and egg together until blended.

2) Pour batter evenly into prepared muffin pan.

3) Place in oven and bake for 20 minutes.

Sunday, October 9, 2011

Apple Cinnamon Country Coffee Cake

Makes 12-15 Servings

Prep Time: 10 min.
Baking Time: 42- 50 min.

Coffee Cake
3 - packages Apple Cinnamon Muffin Mix
1 package (3.4 oz.) instant vanilla pudding mix
1/2 teaspoon nutmeg
1 cup milk
3 eggs

1 package White Frosting Mix or
1-1/2 cups powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1 egg

1 package White Frosting Mix
4 oz. cream cheese, softened or
2-3 Tablespoon water

Preheat oven to 350°. Grease a 13"x9" pan or 10 cup Bundt pan.
  1. For coffee cake, combine muffin mixes, pudding mix and nutmeg. Add milk and eggs, mixing well. Set aside.
  2. For filling, combine cream cheese with frosting mix or powdered sugar. Add egg. Beat until creamy. Pour half of batter into prepared pan; spoon filling over batter. Pour remaining batter over cream cheese mixture.
  3. Bake 42-50 minutes or until toothpick inserted in center comes out clean. Combine ingredients for glaze and drizzle over warm cake. Sprinkle with chopped nuts (optional).

Saturday, October 8, 2011

Country Barbecue Pork Sandwiches

Makes 18 sandwiches
Prep Time: 15 min.
Baking Time: 2 - 2 1/2 hrs.
Cooking Time: 16 - 20 min.

4 pounds boneless pork shoulder roast
1 large (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 cup water

Sauce1/2 cup butter
1 (24-ounce) bottle (3 cups) ketchup
2 tablespoons chili powder
2 teaspoons firmly packed brown sugar
1/2 teaspoon coarse ground pepper
2 tablespoons country-style Dijon mustard
1/3 cup Worcestershire sauce
1/4 cup cider vinegar

18 hamburger buns

Preheat oven to 325°F.

1) Place pork roast in roasting pan. Sprinkle with onion and garlic. Add water.

2) Cover and bake for 2 to 2 1/2 hours, until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.

3) In a 4-quart saucepan, combine sauce ingredients: butter, ketchup, chili powder, brown sugar, pepper, country-style Dijon mustard, Worcestershire sauce, and cider vinegar.

4) Cook over medium heat for 8 to 10 minutes, stirring occasionally, until sauce comes to a full boil. Reduce heat to low and cook 10 minutes.

5) Stir in shredded pork. Continue cooking for 8 to 10 minutes, until heated through.  Serve pork mixture on hamburger buns.

Make Ahead and Take Along:
Prepare pork roast as directed. Place shredded pork in resealable plastic food bags. Prepare sauce as directed. Place in resealable food containers. Pack in coolers to transport.

To reheat, place pork in slow cooker; stir in sauce. Cook on Low heat setting for 4 to 5 hours or until heated through.

Friday, October 7, 2011

Country Roast Beef Special

Makes 4 sandwiches
Prep Time: 15 min.

Spread1/2 - cup light sour cream
1 - Tablespoon country-style Dijon mustard
1 - teaspoon prepared horseradish
1/4 - teaspoon salt
1/8 - teaspoon pepper

Sandwich1/4 - cup butter, softened
1/2 - teaspoon finely chopped fresh garlic
8 - slices sourdough bread
6 - ounces (12 slices) deli roast beef
8 - slices tomato
12 - slices cucumber

Heat broiler.

1) In a small bowl, mix light sour cream, mustard, horseradish, salt, and pepper.

2) In another small bowl, stir together butter and garlic.

3) Spread 1 side of each bread slice with garlic butter. Place onto ungreased baking sheet. Broil 5 to 6 inches from heat for 3 to 4 minutes, turning once, until bread is toasted.

4) To assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber. Spoon about 2 tablespoons spread over cucumbers. Top with 1 slice bread.

Thursday, October 6, 2011

Chicken Sandwich With Spinach

Makes 2 sandwiches
Prep Time: 10 - 16 min.
Cooking Time: 4 - 6 min.

Chicken1 - Tablespoon butter
2 - (4-ounce) boneless skinless chicken breast halves, flattened to 1/2-inch
1/4 - teaspoon finely chopped fresh garlic
1/8 - teaspoon salt
1/8 - teaspoon coarse ground pepper

Filling1 1/2 - teaspoons country-style Dijon mustard
1 - teaspoon lemon juice
2 - slices round sourdough bread*
8 - spinach leaves, trimmed**
1 - Tablespoon butter

Directions1) In a 10-inch skillet, melt 1 Tablespoon butter until sizzling. Add chicken breasts and garlic. Sprinkle with salt and pepper.

2) Cook for 10 to 16 minutes over medium-high heat, turning once, until chicken is browned and no longer pink.

3) Meanwhile, stir together mustard and lemon juice in small bowl.

4) To assemble sandwiches, cut each slice bread in half; spread 1 side of 2 halves with mustard mixture. Place 4 spinach leaves on each bread half spread with mustard mixture. Place chicken on spinach leaves; top with remaining bread half.

5) Melt 1 tablespoon butter in clean 10-inch skillet until sizzling; add sandwiches. Cook 4 to 6 minutes over medium heat, turning once, until bread is lightly browned.

*Substitute 4 slices English muffin bread. Do not cut each bread slice in half.

**Substitute 1/2 medium cucumber, thinly sliced. Place about 5 slices cucumber on each bread half spread with mustard. Continue as directed above.