Makes 24 servings
Prep Time: 30 min.
Baking Time: 18 to 20 min.
Ingredients:
Topping
1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
Minty Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 Tablespoons butter or margarine, softened
1 egg
Reserved 1/2 cup coarsely chopped mints
Fudge Cups
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 Tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
1 tub (16 ounces) Rich & Creamy chocolate frosting
Preheat oven to 350ºF. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 15) to measure 1/2 cup and reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping and set aside.
1) In a small bowl, beat all Minty Fudge Filling ingredients granulated sugar, unsweetened baking cocoa, butter or margarine, and egg. Spoon until well mixed and stir in mints.
2) In a large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon.
3) Stir in flour, powdered sugar, 2 Tablespoons cocoa and the vanilla.
4) Shape dough into 1-inch balls. Press each ball in bottom and up side of each muffin cup.
5) Spoon about 2 teaspoons filling into each cup.
6) Place in oven and bake for 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
7) Cool slightly and carefully remove from muffin cups to wire rack.
8) Cool completely, about 30 minutes.
9) Frost with frosting and sprinkle with remaining chopped mints.
Sunday, March 13, 2011
Saturday, March 12, 2011
Incredibly Creamy Potato Soup
Makes 6 servings
Prep Time: 10 min.
Cooking Time: 25 min.
Ingredients:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Directions:
1) Preheat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery.
2) Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
3) Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan and place in blender with liquid. Add 1/4 cup water.
4) Cover and blend about 1 minute until smooth.
5) Stir pureed vegetables back into saucepan. Stir in milk, salt, white pepper, and green onions.
6) Heat over medium heat, stirring occasionally, until hot.
Prep Time: 10 min.
Cooking Time: 25 min.
Ingredients:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Directions:
1) Preheat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery.
2) Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
3) Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan and place in blender with liquid. Add 1/4 cup water.
4) Cover and blend about 1 minute until smooth.
5) Stir pureed vegetables back into saucepan. Stir in milk, salt, white pepper, and green onions.
6) Heat over medium heat, stirring occasionally, until hot.
Friday, March 11, 2011
Peanutty Good Luck Snack
Makes 14 servings
Prep Time: 10 min.
Ingredients:
4 cups Lucky Charms® cereal
1 cup candy-coated peanut butter pieces
1 cup yogurt-covered raisins
1 cup peanuts
Directions:
1) Place Lucky Charms, peanut butter pieces, raisins, and peanuts in a resealable plastic food-storage bag.
2) Seal and shake until mixed.
3) Store at room temperature up to 3 days
Prep Time: 10 min.
Ingredients:
4 cups Lucky Charms® cereal
1 cup candy-coated peanut butter pieces
1 cup yogurt-covered raisins
1 cup peanuts
Directions:
1) Place Lucky Charms, peanut butter pieces, raisins, and peanuts in a resealable plastic food-storage bag.
2) Seal and shake until mixed.
3) Store at room temperature up to 3 days
Thursday, March 10, 2011
Irish Soda Bread
Makes 1 (14 slices) loaf
Prep Time: 10 min.
Baking Time: 35 to 45 min.Ingredients:
3 Tablespoons butter or margarine, softened
2 1/2 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk
Directions:
Preheat oven to 375ºF. Grease cookie sheet.
1) Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
2) Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth.
3) Shape into round loaf, about 6 1/2 inches in diameter.
4) Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
5) Bake for 35 to 45 minutes or until golden brown.
6) Brush with butter or margarine, softened, if desired.
Prep Time: 10 min.
Baking Time: 35 to 45 min.Ingredients:
3 Tablespoons butter or margarine, softened
2 1/2 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk
Directions:
Preheat oven to 375ºF. Grease cookie sheet.
1) Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
2) Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth.
3) Shape into round loaf, about 6 1/2 inches in diameter.
4) Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
5) Bake for 35 to 45 minutes or until golden brown.
6) Brush with butter or margarine, softened, if desired.
Thursday, March 3, 2011
Herbed Tomato Soup
Makes 6 (1 1/4-cup) servings
Prep Time: 10 min.
Cooking Time: 12 to 14 min.
Ingredients:
2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons all-purpose flour
1 quart tomato juice
1 can (14 1/2-ounce) Italian-style diced tomatoes with basil, garlic and oregano
1/4 teaspoon salt
2 cups milk
Directions:
1) Melt butter in 4-quart saucepan until sizzling and add onion.
2) Cook over medium heat for 2 to 3 minutes, stirring occasionally, until onion is softened.
3) Stir in flour, stirring constantly, until mixture is smooth and bubbly.
4) Add tomato juice, diced tomatoes and salt.
5) Cook for 8 to 10 minutes, stirring occasionally, until mixture comes to a boil.
6) Slowly stir in milk, continue cooking for 3 to 4 minutes or until heated through.
7) Serve immediately.
Prep Time: 10 min.
Cooking Time: 12 to 14 min.
Ingredients:
2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons all-purpose flour
1 quart tomato juice
1 can (14 1/2-ounce) Italian-style diced tomatoes with basil, garlic and oregano
1/4 teaspoon salt
2 cups milk
Directions:
1) Melt butter in 4-quart saucepan until sizzling and add onion.
2) Cook over medium heat for 2 to 3 minutes, stirring occasionally, until onion is softened.
3) Stir in flour, stirring constantly, until mixture is smooth and bubbly.
4) Add tomato juice, diced tomatoes and salt.
5) Cook for 8 to 10 minutes, stirring occasionally, until mixture comes to a boil.
6) Slowly stir in milk, continue cooking for 3 to 4 minutes or until heated through.
7) Serve immediately.
Wednesday, March 2, 2011
Spanish Grilled Burgers
Makes 4 servings
Prep Time: 10 min.
Grilling Time: 10 to 15 min.
Ingredients:
1 pound lean ground beef
1/2 cup chopped stuffed green olives
1/2 cup finely chopped sun-dried tomatoes in oil
1/4 teaspoon pepper
2 slices (3/4-ounce) Deli Provolone Cheese, cut in half
1/4 cup salsa
4 onion buns, cut in half
4 lettuce leaves
Directions:
Preheat gas grill on medium or charcoal grill until coals are ash white.
1) In a large bowl, combine ground beef, 1/4 cup olives, 1/4 cup sun-dried tomatoes and pepper.
2) Mix lightly and shape into 4 (4-inch) patties.
3) Place patties onto grill. Grill, turning once, until desired doneness (10 to 15 minutes).
4) Top with 1 piece cheese during last minute of cooking.
5) In a bowl, combine remaining olives, remaining sun-dried tomatoes and salsa.
6) To serve, place 1 lettuce leaf on bottom half of bun and top with burger, salsa mixture and top half of bun.
Prep Time: 10 min.
Grilling Time: 10 to 15 min.
Ingredients:
1 pound lean ground beef
1/2 cup chopped stuffed green olives
1/2 cup finely chopped sun-dried tomatoes in oil
1/4 teaspoon pepper
2 slices (3/4-ounce) Deli Provolone Cheese, cut in half
1/4 cup salsa
4 onion buns, cut in half
4 lettuce leaves
Directions:
Preheat gas grill on medium or charcoal grill until coals are ash white.
1) In a large bowl, combine ground beef, 1/4 cup olives, 1/4 cup sun-dried tomatoes and pepper.
2) Mix lightly and shape into 4 (4-inch) patties.
3) Place patties onto grill. Grill, turning once, until desired doneness (10 to 15 minutes).
4) Top with 1 piece cheese during last minute of cooking.
5) In a bowl, combine remaining olives, remaining sun-dried tomatoes and salsa.
6) To serve, place 1 lettuce leaf on bottom half of bun and top with burger, salsa mixture and top half of bun.
Tuesday, March 1, 2011
Picnic Pasta Salad
Makes 12 servings
Prep Time: 20 min.
Chill Time: 2 hrs.
Ingredients:
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained
Directions:
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) In large bowl, mix tomato sauce, dressing, basil and oregano.
3) Add pasta and mushrooms, tomatoes, cucumber, onion, and olives. Toss.
4) Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.
Prep Time: 20 min.
Chill Time: 2 hrs.
Ingredients:
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained
Directions:
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) In large bowl, mix tomato sauce, dressing, basil and oregano.
3) Add pasta and mushrooms, tomatoes, cucumber, onion, and olives. Toss.
4) Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.
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