Makes about 3-1/2 dozen cookies
Prep Time: 10 min.
Baking Time: 6 to 8 min.
Ingredients:1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3/4 cup Creamy Peanut Butter
2 cups all-purpose biscuit baking mix
1 teaspoon vanilla extract
3/4 cup Peanut Butter Chips
HOLIDAY SUGAR (recipe below)
DirectionsPreheat oven to 375°F.
1) In a large bowl, beat sweetened condensed milk and peanut butter until smooth.
2) Add baking mix and vanilla; stir in peanut butter chips.
3) Shape into 1-inch balls and roll in HOLIDAY SUGAR.
4) Place 2 inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass.
5) Place cookie sheet in oven and bake 6 to 8 minutes or until very lightly browned (do not overbake).
6) Remove from oven and place cookies on a wire rack.
7) Cool completely. Store in tightly covered container.
HOLIDAY SUGAR:
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon red colored sugar
1/2 teaspoon green colored sugar
Directions:
1) In a small bowl, stir together granulated sugar, red colored sugar and green colored sugar .
Tuesday, December 7, 2010
Monday, December 6, 2010
Peanut Butter Chip Tassie Cookies
Makes 3 dozen
Prep Time: 15 min.
Chilling Time: 1 hr.
Baking Time: 20 to 25 min.
Ingredients:1 package (3 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 egg, slightly beaten
3/4 cup sugar
3 Tablespoons butter or margarine, melted
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, chopped*
9 red candied cherries , quartered (optional)
CHOCOLATE DRIZZLE (recipe below, optional)
Directions:1) In a medium bowl, beat cream cheese and 1/2 cup butter and add flour, stirring until well blended.
2) Cover and refrigerate for about one hour or until dough is firm.
3) Shape into 24 one-inch balls and place each ball into ungreased, small muffin cups (1-3/4 inches in diameter).
4) Press dough evenly against bottom and sides of each cup.
Preheat oven to 350°F.
5) In small bowl, combine egg, sugar, melted butter, lemon juice and vanilla. Stir until smooth.
6) Add chopped peanut butter chips and fill muffin cups 3/4 full with mixture.
7) Place muffin cups in oven and bake for 20 to 25 minutes or until filling is set and lightly browned.
8) Cool completely; remove from pan to wire rack. Garnish with candied cherries or CHOCOLATE DRIZZLE, if desired.
CHOCOLATE DRIZZLE:
Ingredients:
1/2 cup SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips
1-1/2 teaspoons shortening
Directions:
1) In a small microwave-safe bowl, place SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips and shortening.
2) Microwave at MEDIUM (50%) 30 seconds; stir.
3) If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
* Do not chop peanut butter chips in food processor or blender.
Prep Time: 15 min.
Chilling Time: 1 hr.
Baking Time: 20 to 25 min.
Ingredients:1 package (3 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 egg, slightly beaten
3/4 cup sugar
3 Tablespoons butter or margarine, melted
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, chopped*
9 red candied cherries , quartered (optional)
CHOCOLATE DRIZZLE (recipe below, optional)
Directions:1) In a medium bowl, beat cream cheese and 1/2 cup butter and add flour, stirring until well blended.
2) Cover and refrigerate for about one hour or until dough is firm.
3) Shape into 24 one-inch balls and place each ball into ungreased, small muffin cups (1-3/4 inches in diameter).
4) Press dough evenly against bottom and sides of each cup.
Preheat oven to 350°F.
5) In small bowl, combine egg, sugar, melted butter, lemon juice and vanilla. Stir until smooth.
6) Add chopped peanut butter chips and fill muffin cups 3/4 full with mixture.
7) Place muffin cups in oven and bake for 20 to 25 minutes or until filling is set and lightly browned.
8) Cool completely; remove from pan to wire rack. Garnish with candied cherries or CHOCOLATE DRIZZLE, if desired.
CHOCOLATE DRIZZLE:
Ingredients:
1/2 cup SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips
1-1/2 teaspoons shortening
Directions:
1) In a small microwave-safe bowl, place SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips and shortening.
2) Microwave at MEDIUM (50%) 30 seconds; stir.
3) If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
* Do not chop peanut butter chips in food processor or blender.
Sunday, December 5, 2010
Chocolate-Peanut Butter Checkerboards
Makes about 4-1/2 dozen cookies
Prep Time: 15 min.
Chilling Time: several hrs.
Baking Time: 8 to 9 min.
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon baking soda
1/4 cup Cocoa
1/2 cup Peanut Butter Chips, melted
Directions
1) in large bowl, beat butter, sugar, egg and vanilla until fluffy. Add 1 cup flour and baking soda; beat until blended.
2) Remove 3/4 cup batter to small bowl. Set aside.
3) Add cocoa and remaining 3 Tablespoons flour to remaining batter in large bowl and blend well.
4) Place peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted and smooth when stirred.
5) Immediately add to batter in small bowl, stirring until smooth.
6) Divide chocolate dough into four equal parts. Roll each part in a log 7 inches long and about 1 inch in diameter.
7) Between plastic wrap or wax paper, roll each part into logs about 1 inch in diameter and 7 inches long. Repeat with peanut butter dough.
8) Wrap the eight rolls individually in wax paper or plastic wrap and refrigerate several hours until very firm.
Preheat oven to 350°F.
9) Remove rolls from wax paper and place 1 chocolate roll and 1 peanut butter roll side by side on a cutting board.
10) Top each roll with another roll of the opposite flavor to make checkerboard pattern. Lightly push rolls together; repeat with remaining four rolls.
11) Working with one checkerboard at a time (keep remaining checkerboard covered and refrigerated), cut into 1/4-inch slices.
12) Place on ungreased cookie sheet and bake 8 to 9 minutes or until peanut butter portion is lightly browned.
13) Cool 1 minute and remove from cookie sheet to wire rack.
14) Cool completely.
Prep Time: 15 min.
Chilling Time: several hrs.
Baking Time: 8 to 9 min.
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon baking soda
1/4 cup Cocoa
1/2 cup Peanut Butter Chips, melted
Directions
1) in large bowl, beat butter, sugar, egg and vanilla until fluffy. Add 1 cup flour and baking soda; beat until blended.
2) Remove 3/4 cup batter to small bowl. Set aside.
3) Add cocoa and remaining 3 Tablespoons flour to remaining batter in large bowl and blend well.
4) Place peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted and smooth when stirred.
5) Immediately add to batter in small bowl, stirring until smooth.
6) Divide chocolate dough into four equal parts. Roll each part in a log 7 inches long and about 1 inch in diameter.
7) Between plastic wrap or wax paper, roll each part into logs about 1 inch in diameter and 7 inches long. Repeat with peanut butter dough.
8) Wrap the eight rolls individually in wax paper or plastic wrap and refrigerate several hours until very firm.
Preheat oven to 350°F.
9) Remove rolls from wax paper and place 1 chocolate roll and 1 peanut butter roll side by side on a cutting board.
10) Top each roll with another roll of the opposite flavor to make checkerboard pattern. Lightly push rolls together; repeat with remaining four rolls.
11) Working with one checkerboard at a time (keep remaining checkerboard covered and refrigerated), cut into 1/4-inch slices.
12) Place on ungreased cookie sheet and bake 8 to 9 minutes or until peanut butter portion is lightly browned.
13) Cool 1 minute and remove from cookie sheet to wire rack.
14) Cool completely.
Saturday, December 4, 2010
Chicken-Vegetable Pot Pies
Makes 6 pot pies
Prep Time: 15 min.
Cooking Time: 50 min.
Baking Time: 1 hr.
Ingredients:
12 oz Chicken Breast halves
2 1/2 cups Water
2 Medium Baking potatoes, peeled and cut into 1/2″ cubes
1/2 cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
1 package (10 oz) frozen Mixed Vegetables
2 Tablespoon Unsalted Margarine
2 Tablespoon Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
1 can (4 oz) sliced Mushrooms, drained
CRUST
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Tablespoon Plus 1 1/2 teaspoon Margarine
1/2 cup Nonfat Buttermilk
Directions:
1) Combine chicken and water in a large saucepan. Bring to a boil.
2) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
3) Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
4) Add potatoes, celery, and bouillon powder to broth and bring to a boil.
5) Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
6) Stir in mixed vegetables. Set aside.
7) Melt 2 Tablespoon margarine in a heavy saucepan over low heat.
8) Add 2 Tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly.
9) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
10) Remove from heat; stir in poultry seasoning.
11) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
12) Spoon into individual baking dishes that have been coated with Pam.
Preheat oven to 350-degrees F.
13) CRUST: In a small bowl, combine 1 cup flour, baking powder, and salt.
14) Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
15) Spoon biscuit dough into 6 portions over chicken mixture.
16) Place in oven and bake for 1 hour or until biscuits are golden.
Prep Time: 15 min.
Cooking Time: 50 min.
Baking Time: 1 hr.
Ingredients:
12 oz Chicken Breast halves
2 1/2 cups Water
2 Medium Baking potatoes, peeled and cut into 1/2″ cubes
1/2 cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
1 package (10 oz) frozen Mixed Vegetables
2 Tablespoon Unsalted Margarine
2 Tablespoon Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
1 can (4 oz) sliced Mushrooms, drained
CRUST
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Tablespoon Plus 1 1/2 teaspoon Margarine
1/2 cup Nonfat Buttermilk
Directions:
1) Combine chicken and water in a large saucepan. Bring to a boil.
2) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
3) Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
4) Add potatoes, celery, and bouillon powder to broth and bring to a boil.
5) Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
6) Stir in mixed vegetables. Set aside.
7) Melt 2 Tablespoon margarine in a heavy saucepan over low heat.
8) Add 2 Tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly.
9) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
10) Remove from heat; stir in poultry seasoning.
11) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
12) Spoon into individual baking dishes that have been coated with Pam.
Preheat oven to 350-degrees F.
13) CRUST: In a small bowl, combine 1 cup flour, baking powder, and salt.
14) Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
15) Spoon biscuit dough into 6 portions over chicken mixture.
16) Place in oven and bake for 1 hour or until biscuits are golden.
Friday, December 3, 2010
Ham and Swiss Brunch Bake
Makes 10 servings
Prep Time 25 Minutes
Chilling Time: 1 hr.
Baking Time: 30 to 35 min.
Ingredients:
1 loaf (1 lb) French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 oz thinly sliced cooked ham
8 oz thinly sliced Swiss cheese
4 eggs
2 cups milk
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
2 tablespoons chopped fresh parsley
3 tablespoons butter or margarine, melted
Directions:
1) In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed.
2) Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed.
3) Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
4) In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches.
5) Cover and refrigerate at least 1 hour but no longer than 12 hours.
6) Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
Preheat oven to 375-degrees F.
7) Sprinkle crumb topping over casserole.
Place baking dish in oven and bake uncovered for 30 to 35 minutes or until sandwiches are puffed and golden brown.
Prep Time 25 Minutes
Chilling Time: 1 hr.
Baking Time: 30 to 35 min.
Ingredients:
1 loaf (1 lb) French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 oz thinly sliced cooked ham
8 oz thinly sliced Swiss cheese
4 eggs
2 cups milk
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
2 tablespoons chopped fresh parsley
3 tablespoons butter or margarine, melted
Directions:
1) In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed.
2) Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed.
3) Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
4) In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches.
5) Cover and refrigerate at least 1 hour but no longer than 12 hours.
6) Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
Preheat oven to 375-degrees F.
7) Sprinkle crumb topping over casserole.
Place baking dish in oven and bake uncovered for 30 to 35 minutes or until sandwiches are puffed and golden brown.
Thursday, December 2, 2010
Sausage-Mushroom Cranberry Tart
Makes 8 servings
Prep Time: 15 min.
Baking Time: 35 to 42 min.
Ingredients1 sheet refrigerated pie pastry
1 package Regular Flavor Pork Sausage
1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby Portobello mushrooms
3 Tablespoons butter
2 eggs, beaten
1-1/2 cups (6 oz.) shredded Gruyere or Swiss cheese
3/4 cup dried cranberries, divided
1/2 cup heavy whipping cream
3 Tablespoons minced fresh parsley
2 green onions, sliced
DirectionsPreheat oven to 450-degress F. 1) Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings.
2) Place pastry crust on a baking sheet.
3) Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.
Reduce heat to 375°. 4) In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside.
5) In the same skillet, sauté mushrooms in butter until tender; set aside.
6) In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
7) On a lightly floured surface, roll out reserved pastry trimmings.
8) Cut decorative cut-outs from trimmings using cookie cutters. Place over filling.
9) Bake for 25-30 minutes longer or until filling is set and golden brown.
10) Sprinkle with green onions and remaining cranberries.
Prep Time: 15 min.
Baking Time: 35 to 42 min.
Ingredients1 sheet refrigerated pie pastry
1 package Regular Flavor Pork Sausage
1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby Portobello mushrooms
3 Tablespoons butter
2 eggs, beaten
1-1/2 cups (6 oz.) shredded Gruyere or Swiss cheese
3/4 cup dried cranberries, divided
1/2 cup heavy whipping cream
3 Tablespoons minced fresh parsley
2 green onions, sliced
DirectionsPreheat oven to 450-degress F. 1) Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings.
2) Place pastry crust on a baking sheet.
3) Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.
Reduce heat to 375°. 4) In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside.
5) In the same skillet, sauté mushrooms in butter until tender; set aside.
6) In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
7) On a lightly floured surface, roll out reserved pastry trimmings.
8) Cut decorative cut-outs from trimmings using cookie cutters. Place over filling.
9) Bake for 25-30 minutes longer or until filling is set and golden brown.
10) Sprinkle with green onions and remaining cranberries.
Wednesday, December 1, 2010
Whole-Grain Waffles
Makes 3 (two 4-inch waffles each) servings
Prep Time: 5 min.
Cooking Time: 10 min.
INGREDIENTS
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1 1/4 cups fat-free (skim) milk
1/4 cup fat-free egg product or 1 egg
1 Tablespoon vegetable oil
Powdered sugar, if desired
DIRECTIONS
Heat nonstick waffle maker.
1) In a large bowl, mix all-purpose flour, whole wheat flour, oats and baking powder.
2) In small bowl, mix milk, egg product and oil until well blended.
3) Add to flour mixture all at once. Stir just until large lumps disappear.
4) Spread batter in hot waffle maker; bake until waffle is golden brown and steaming stops.
5) Sprinkle with powdered sugar.
High Altitude (3500-6500 ft): Add up to 1/4 cup additional milk if batter is too thick
Prep Time: 5 min.
Cooking Time: 10 min.
INGREDIENTS
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1 1/4 cups fat-free (skim) milk
1/4 cup fat-free egg product or 1 egg
1 Tablespoon vegetable oil
Powdered sugar, if desired
DIRECTIONS
Heat nonstick waffle maker.
1) In a large bowl, mix all-purpose flour, whole wheat flour, oats and baking powder.
2) In small bowl, mix milk, egg product and oil until well blended.
3) Add to flour mixture all at once. Stir just until large lumps disappear.
4) Spread batter in hot waffle maker; bake until waffle is golden brown and steaming stops.
5) Sprinkle with powdered sugar.
High Altitude (3500-6500 ft): Add up to 1/4 cup additional milk if batter is too thick
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