1.  Peel and slice apples.
2.  Put apples, sugar, cinnamon and water, into the pan.
3.  Cover and cook at medium heat, and simmer for 15-20 minutes
4.  Let the apples cool, then mash them with a fork or potato masher.

This recipe provided by kids cooking

POPCORN

1.  Pour oil into saucepan and place on high heat.  Put four or five kernels in the oil and listen closely.  When they pop, the oil is ready.
2.  Add the rest of the kernels and cover the pan.   Gently shake the pan so all the kernels are covered with oil.  The higher the heat the better the popcorn, but you must gently shake constantly to keep the kernels from burning.
3.  When the popping slows down and stops, remove from heat and pour in a bowl.

TOPPING

1. Melt the butter over low heat and mix in the peanut butter. Then use a big spoon to drizzle it over the popcorn.

This recipe is provided by Kids Cooking

1.  Preheat the oven to 400 degrees.  Carefully split open the English muffins and put them on a cookie sheet so that they don’t touch each other.
2.  Open tomato sauce and put into a small bowl.  Add the basil and oregano and stir up.
3.  Spread 1/2 tbsp. of the tomato mixture evenly on each of the muffin halves
4.  Put 2 pieces of pepperoni on each.
5.  Sprinkle the mozzarella and Parmesan cheese on each.
6.  Bake until cheese is melted about 15-20 minutes.  Let cool a bit before eating.

Makes 8 mini pizzas

This recipe is provided by Kids Cooking

1.  Preheat oven to 350 degrees.
2.  Open the package of rolls and separate the little triangles.
3.  Flatten each triangle a little bit with your hands.
4.  Open the hot dogs and wrap each one in a flattened roll, pinch the dough together on top so that each hot dog stays wrapped.

VARIATIONS:

For snack or appetizer size cut crescent rolls into three strips lengthwise and use cocktail dogs.

This recipe is provided by Kids Cooking

1.  Cut hole in the center of the bread with an upside-down drinking glass.
2.  Then melt one pat of butter in small frying pan over low heat.  Toss in the bread and break the egg into the hole.  Break the yolk if the kids prefer fried.  Don’t worry if you break the yolk.  Cook until the bread is golden brown on the bottom. (Lift corner up with spatula to peak).
3.  Turn the bread; with the egg, over.  Put the remaining butter in the pan and use your spatula to make sure it gets under the toast.  Continue frying until the egg looks done, no more than a couple of minutes.

This recipe is provided by Kids Cooking

1.  Heat oven to 375 degrees.  Spray 12×8 (2 quart) inch baking dish with nonstick cooking spray.  In large bowl, combine pears, cranberries, sugar, 2 Tbsp flour and orange peel; toss to coat.  Spoon into sprayed baking dish.
2.  In small bowl, combine rolled oats, brown sugar and 1/3 cup flour; mix well.  With fork or pastry blender, cut in butter until mixture is crumbly.  Stir in walnuts.  Sprinkle evenly over fruit mixture.
3.  Bake for 30 to 40 minutes or until topping is golden brown and fruit is tender.  Cool 30 minutes before serving.  Serve warn with whipped cream.

Makes 12 Servings

Recipe provided by Pillsbury Holiday Parties

TOPPING
2    Tbsp. water
1    Tbsp. unflavored gelatin (1 1/2 packets)
1    16 oz package frozen whole strawberries, thawed
1 1/2 cups whipping cream
1/2  cup powdered sugar

GARNISH
Chocolate curls, strawberries and mint leaves, if desired

1.  Heat oven to 350 degrees.  Grease bottom only of 10 inch spring-form pan.  In large bowl, combine all base ingredients; beat until well moistened.  Spread in greased pan.  Bake for 35 to 40 minutes.  Cool 1 1/2 hours or until completely cooled.
2.  Meanwhile, place 2 tbsp. water in medium saucepan; sprinkle gelatin over water.  Let stand 1 minuted to soften.  In food processor bowl with metal blade or blender container, process strawberries until smooth.  Add to softened gelatin; mix well.  Cook over medium heat until gelatin is completely dissolved.  Cover; refrigerate 1 1/2 hours or until mixture is slightly thickened.
3.  In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form.  Fold in strawberry mixture.  Spoon over cooled brownie base.  Refrigerate 2 hours or until set.  Just before serving, garnish torte.  Store in refrigerator.

Makes 16 Servings

Recipe provided by Pillsbury Holiday Parties

1.  Heat oven to 375 degrees.  Microwave both crust pouches on defrost for 20 to 40 seconds to soften.
2.  Remove crusts from pouches.  Unfold 1 pie crusts; press out fold lines.  With 2 1/2‌ inch round cutter, cut 12 rounds.  Press each round in bottom and up sides of ungreased miniature muffin cup.  Repeat with second crust.
3.  Cook bacon in medium skillet until brown and crisp.  Drain on paper towels.  Add onions to same skillet with bacon drippings; cook 2 to 3 minutes or until tender, stirring constantly.  Drain.
4.  Place onions in medium bowl.  Crumble bacon; add to onion.  Add eggs to bacon and onions; beat well.  Stir in half-and-half, cheese, salt and nutmeg.  Add spinach; mix well.  Divide mixture evenly into crust lined cups.
5.  Bake for 20 to 25 minutes or until puffed and golden brown.  cool in pan on wire rack for 10 minutes.  Loosen and remove quiches from pan with tip of knife.  Serve warm or cool.  Store in refrigerator.

Makes 24 Appetizers

Recipe provide by Pillsbury Holiday Parties

1.  Heat oven to 400 degrees.  Separate dough into 10 biscuits.  Separate each biscuit into 2 layers, place biscuit halves on large ungreased cookie sheet.  Flatten each slightly.
2.  Cut artichoke hearts into 1/2 inch pieces.  Brush top of each biscuit half with reserved artichoke liquid.  Divide artichoke pieces evenly on top of biscuits.
3.  Bake for 9 to 13 minutes or until edges of biscuits are golden brown.
4.  Meanwhile, cut cheese into 20 pieces.  Remove cookie sheet from oven.  Top each biscuit with piece of cheese.  Return to oven; bake an additional 2 to 3 minutes or until cheese softens slightly.  Garnish each with pimentos.  Serve Warm.

Makes 20 Appetizers

Recipe provided by Pillsbury Holiday Parties

1.  Heat oven to 350 degrees.  Heat 2 tbsp. of the oil in dutch oven over medium heat until hot.  Add onions; cook and stir 3 minutes.  Add garlic; cook and stir 1 to 2 minutes or until tender.  Add mushrooms; cook 3 to 5 minutes or until tender, stirring frequently.  Remove vegetables from dutch oven; set aside.
2.  Heat remaining 2 tbsp. oil in same dutch oven over medium heat until hot.  Add eggplants and zucchini; cook 6 to 8 minutes or until tender.  Add basil, salt, thyme and pepper; mix well.  Stir in tomatoes.  Add onion and mushroom mixture to mixture in dutch oven; mix well.  Cover.
3.  Bake for 45 minutes.  Uncover; bake and additional 45 minutes or until vegetables are very tender.  If desired, garnish with freshly shredded Parmesan cheese.

Makes 6 two cup servings

Calories 200
Total Fat 9 grams

Recipe provided by Pillsbury Holiday Parties

1.  Spray large nonstick skillet with nonstick cooking spray.  Heat over high heat until hot.  Add beef steaks; cook 2-3 minutes on each side or until browned.  Remove beef from skillet; set aside.
2.  Reduce heat to medium.  In same skillet, combine 1/2 cup onion and garlic; cover and cook 2 to 3 minutes or until crisp-tender, stirring occasionally.  Add mushrooms and parsley; cook uncovered for 8 to 10 minutes or until vegetables are tender.  Stir in mustard, thyme, salt and pepper; mix well.  Remove skillet from heat.
3.  Preheat oven to 425 degrees. Spray cookie sheet with cooking spray.  Unroll phyllo sheets; cover with platic wrap.  Place 1 phyllo sheet on cutting board; spray lightly with cooking spray to coat evenly.  Top with second phyllo sheet; spray with cooking spray.  Repeat until all phyllo sheets have been used.  Cut stacked layers lengthwise in half, then crosswise to make 4 equal portions.
4.  Working quickly, spoon 1/4 of mushroom mixture onto center of each phyllo portion; spread mixture until same size as beef steak.  Place beef over mushroom mixture.  Bring together all 4 corners of phyllo; crimp tightly to seal.  Lightly spray each bundle with cooking spray.  Place on sprayed cookie sheet.
5.  Bake 9-12 minutes or until golden brown.

Makes 4 servings

Recipe provided by Pillsbury good for you meals

FILLING
1    8oz container frozen fate-free whipped topping, thawed
1 1/2 Tbls orange-flavored liqueur
2    pints fresh strawberries sliced

1.  Heat oven to 350 degress.  Line two 9 inch round pans with foil; lightly spray foil with nonstick cooking spray.
2.  In large bowl, combine all brownie ingredients.  Beat until all dry mix is moistened.  Divide batter evenly into sprayed foil lined pans; spread evenly.
3.  Bake for 18-22 minutes or until toothpick inserted in center comes out clean.  Cool 20 minutes.  Remove brownies from pans by lifting foil.  Cool 1 hour or until completely cooled.  Remove foil.
4.  In small bowl, combine whipped topping and liqueur; fold gently to mix.
5.  To assemble dessert, place one brownie round, top side down, on serving plate.  Spread with half of filling mixture.  Arrange half of sliced strawberries in thin layer over filling.  Top with second brownie round, top side up.  Spread with remaining filling mixture.  Arrange ramaining strawberry slices over top.  Store in refrigerator.

Makes 8 servings

Calories 350 per serving
Total Fat 9 grams per serving

Recipe provided by Pillsbury good for you meals

3    8oz Chicken breast breaded and baked, or roasted chicken sliced

1    package cabbage slaw mix

1    head green leaf lettuce, or romaine lettuce

3    firm red apples Sliced

4    green onions with tops, thinly sliced

1    medium carrot grated (1/2 cup)

1/2    cup chopped peanuts and sliced almonds

DRESSING

3    Tbsp cider vinegar

3    Tbsp water

1    Tbsp vegetable oil

1/4    cup sugar

2    flavor packets from ramen noodles

Preheat oven to 400 degrees and cook ramen noodles setting the flavor packet aside for the dressing.  Drain noodles and rise under cold water.  Spread noodles out on clean towel and blot dry.  On a lightly greased cooking stone spread out the noodles in a even layer.  Bake 30-35 minutes or until golden brown and crisp.  Transfer noodle nest to cooling rack to cool completely.

Using large platter layer lettuce, noodle nest, cabbage slaw, carrots, green onions, apples, peanuts or almonds, and baked chicken.  Mix together all ingredients for dressing and pour over salad.

1 cup finely chopped pecans

2 tsp. cream of tartar

1 tsp.  baking soda

1/2 tsp. salt

1 cup soft butter (2 sticks)

1 3/4 cups sugar

2 eggs

1 tsp. ground cinnamon

Preheat oven to 375 degrees.  Mix flour, pecans, cream of tartar, baking soda and salt in large bowl; set aside.  Beat butter and 1 1/2 cups of the sugar in large bowl until light and fluffy.  Add eggs one at a time beating well after each.  Add dry ingredients; beat until well mixed.  Form dough into 1 inch balls.  Mix remaining 1/4 cup sugar and cinnamon.  Roll balls in cinnamon sugar.  Place 2 inches apart on baking sheets.  Bake 10 to 12 minutes or until lightly browned.  Let stand 2 minutes and remove to cooling rack to cool completely.  Makes about 6 dozen cookies.

Suggested Products:  Baker’s Secret 12pc Set

Heat oven to 375″. Arrange apples in greased
square pan, 8x8x2 inches. Mix remaining ingredients;
sprinkle over apples.
Bake until topping is golden brown and apples
are tender, about 30 minutes. Serve warm and,
if desired, with cream or ice cream. 6 servings;
295 calories per serving.

This recipe provided by Betty Crocker

Suggested Products:  Baker’s Secret 31pc Set

Garlic Shrimp Marinade

1 Stick Melted Butter

3 crushed Garlic Cloves

1 Tbsp Lemon Juice

20 Shrimp

Barbecue Shrimp Marinade

1 Cup Barbecue Sauce

20 Shrimp

Creole Shrimp Marinade

1 Stick Melted Butter

2 Tbsp Creole Seasoning

20 Shrimp

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1 cup soft butter

1/2 cup firmly packed brown sugar

2 eggs

1 tsp vanilla extract

1 package Andes Candies

1 package Andes Candies bits

Mix the butter, vanilla, sugar and brown sugar battering them until getting creamy mixture. Add eggs one at a time beating well after each addition. Gradually mix in flour, baking soda, salt and blend it carefully with the butter mixture. Chill the Dough for a couple of hours.

Preheat oven to 375 degrees.  With floured hands form balls with the dough then flatten in your hand (like a mini pancake about 1/4 inch thick).  Place 1/2 of a andes candy in the center and fold dough around and pinch the ends. Bake for 8-10 minutes or until golden brown.  Remove let stand two minutes and move to parchment paper to finish cooling.  Melt 1 cup andes candies bits in the microwave for one minute or until melted.  Zigzag melted mint chocolate on top of cookies. Makes about 5 dozen

This recipe was provided by Janelle. (A little time consuming, but totally worth it if you like mint chocolate).

Suggested Products:  Baker’s Secret 12pc Set

Posted in Baking, Desserts, Recipes ]]> http://everydayfamilycooking.wordpress.com/2008/12/09/andes-candies-cookies/feed/ 0 everydayfamilycooking http://everydayfamilycooking.wordpress.com/2008/12/09/toll-house-chocolate-chip-cookies/ http://everydayfamilycooking.wordpress.com/2008/12/09/toll-house-chocolate-chip-cookies/#comments Tue, 09 Dec 2008 07:36:10 +0000 everydayfamilycooking http://everydayfamilycooking.wordpress.com/?p=56 ]]> 2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup soft butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large egges

2 cups semi-sweet chocolate morsels

1 cup chopped walnuts (optional)

Preheat oven to 375 degrees.

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.  Gradually beat in flour mixture.  Stir in morsels and walnuts.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 9-11 minutes or until golden brown.  Let stand for 2 minutes; remove to wire racks to cool completely.  Makes about 5 dozen cookies.

Recipe provided by Nestle Toll House

Suggested Products:  Baker’s Secret 12pc Set

2 c. sugar

1/2 c. molasses

2 eggs

4 c. flour

1 tsp salt

1 tbsp baking soda

2 tsp cinnamon

2 tsp ground cloves

2 tsp ground nutmeg

Mix together all ingredients except the flour, beat well.  Gradually add the flour, mix well.  Cool dough overnight.

Preheat oven to 375 degrees.  Roll dough into one inch balls, and roll in sugar.  Bake cookies for 8 – 10 minutes.

Yield 10 Dozen

Recipe provided by Janelle

Suggested Products:  Baker’s Secret 12pc Set

1. Pound chicken to equal thickness throughout, about half of an inch.
(Use a plastic bag to hold the chicken to prevent a mess)
2. Set up breading station.  3 containers in order of use.
1st – Flour
2nd – Egg and Milk
3rd – Equal parts bread crumbs and Parmesan cheese (extra Italian seasoning if you would like)
3. Preheat oven to 350 degrees.
4. Using square skillet heat on medium heat, melt 1 Tablespoon Butter.  Brown breaded chicken breasts.
Put in roasting pan when finished. Add more butter when putting more chicken in. 2-3 minutes per side.
5. When chicken is in pan. Apply sauce liberally to each chicken breast, top generously with Mozzarella.
6. Put in oven for 30 minutes.  While chicken is cooking, cook noodles.
7. Presentation:  Few noodles to cover the plate with a little sauce.
8. Place chicken breast on top of noodles.

Serve with Garlic Bread

Suggested Products:  Revere 6pc Stainless Mixing Bowl Set, Corningware 2pc Baking Set

Corningware is a great product to use when cooking it is very versitile.  They refrigerate, bake, and freeze well.

Brown meat, add tomato paste, sauce and spices. Simmer about 15-20 minutes. While waiting for the meat mixture cook noodles until almost tender.  Noodles will continue to cook in the oven.  Not fully cooking them helps the lasagna from becoming runny.  Remove from heat, add cottage cheese assemble in 13×9″ baking dish as follows: layer meat mixture, then sprinkle with Parmesan, add layer of noodles, add layer Mozzarella cheese then repeat process. Bake for 45-60 minutes in 325 degree oven.  Let sit for 10 minutes. Then EAT!!!

This recipe was provided by Dan

Fast food is one of the biggest crutches in today’s society, and it is very expensive to do on a regular basis.  The less you can eat out the better, and in most cases this will help you eat healthier as well.  Some other big expenses are soda, chips, snacks, and pre-packaged foods.  Many of the pre-packaged foods can be easily made for a much lower cost.  Some examples of these foods are french fries,lunch meats, cheeses, etc.  Cutting your own lunch meat and cheese will save quite a bit in the long run.

One of the biggest money savers is to plan your meals around your local grocery stores sales.  Grocery store sales will save you quite a bit of money.  Use the sales to your advantage.  Stock up on your favorite drinks and foods when they are on sale, or when you are able to buy food in bulk.  If there is a superstore around you, they are often much less expensive.  Your friends and family may be able to help you in this area, if you buy the same items, you can buy in bulk and split the cost.  If you have a small family, buying in bulk doesn’t always make sense, but if the item can be easily frozen it is to your advantage.  For example; if you buy a whole turkey it is cheaper than buying part of a turkey.  Small families can buy the whole turkey cut it up when they get home and freeze into individual meals.  With large pieces of meat it is beneficial to cut into small portions.  If the turkey is cut off the rib cage it will take up much less space in the freezer, and it will take less time to thaw.  Another thing to easily do is make more than you would eat in one meal and cut up the rest into lunch meat.  Leftover meat is much cheaper than buying lunch meat sliced at the store and also a higher quality.

Budget Savers

1. Make a budget and stick to it.
2. Plan your meals around your local grocery stores sales.
3. Stock up on your favorite items when they are on sale.
4. Make a grocery list and stick to it.
5. Avoid making special trips to the store. ( you often buy more than you need )
6. Never do your grocery shopping when you are hungry.
7. Buy store brands when available.
8. Buy in bulk when possible.  Remember to ask your family and friends to split some of the larger items.
9. Check out the local farmers markets and butcher shops as they often have great deals.
10. Slice your own lunch meat.