Tuesday, December 4, 2018

Cookies & Cream Truffles



Marilyn brought these to the Live Oak Library Cookie Exchange! They were DELICIOUS!

Ingredients:

1 14.3 ounce package chocolate sandwich cookies ( example- Oreos)

1  8 ounce package cream cheese- cubed and softened

16 ounces semisweet chocolate, chopped

1 tablespoon shortening


Directions:

1. Pulse cookies in food processor until fine crumbs.

Set aside 1/2 cup crumbs in a small bowl and set aside.

Line baking sheet with  wax paper.

Add cream cheese to the remaining crumbs in the food processor and pulse until well combined.

With dampened hands, shape cream cheese mixture into walnut size balls.

2.  Melt chocolate and shortening in a glass bowl in microwave or metal bowl set over a pan or simmering water. Stir until smooth.

Remove from  heat.

3. Dip balls in chocolate mixture. Make sure all sides are covered with chocolate.

Set on baking sheet ( lined with the wax paper).

Sprinkle the reserve crumbs over the warm chocolate onto the balls.

Chill until firm- about an hour

4. Transfer each ball to a paper cup or mini muffin  liner.

Store in fridge up to 2 weeks.




Sunday, December 2, 2018

Cake Mix Oatmeal-Raisin Cookies







Another addition to the Live Oak Cookie Swap on 12/4/18.

Ingredient:

1 box Betty Crocker  yellow cake mix*

1/2 cup packed brown sugar

1/2 cup butter, softened

1/2 cup shortening

2 tablespoons water 

1 1/2 teaspoons ground cinnamon 

1 egg 

2  old-fashioned oats


1 cup raisins or chopped dates

Steps
1
Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.
2
Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.
3

Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.

* *The box I used was 15.25  ounces. Needed to upsize the mix.

Three ounce Cake Mix upsizer

source: Jill Cataldo

1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda

Whisk all the dry ingredients together. Store in a air tight jar.

Whisk each time before using.


To increase a 15.25 ounce cake mix ( which this box was) add 3 ounces or 8 level tablespoons plus 1 level teaspoon of this up sizer to the cake mix.

Recipe from my Betty Crocker holiday Cookbook



Saturday, December 1, 2018

GRINCH COOKIES




  Live Oak Library Christmas Cookie exchange on 12/4/18. I found the hearts at Michael's. Amazon also sells the hearts for those who don't have a Michael's near them.

It could be, perhaps, that his shoes were too tight.
It could be his head wasn’t screwed on just right.
But I think that the most likely reason of all
May have been that his heart was two sizes too small.

Then the Grinch thought of something he hadn’t before:
“Maybe Christmas,” he thought, “doesn’t come from a store–

Maybe Christmas–perhaps–means a little bit more.”

And what happened then–well, in Whoville they say
That the Grinch’s small heart grew three sizes that day.
And then the true meaning of Christmas came through,

And the Grinch found the strength of ten Grinch's–plus two.

And now that his heart didn’t feel quite so tight,
He whizzed with his load through the bright morning light.
With a smile in his soul, he descended Mount Crumpet,
Cheerily blowing Who! Who! on his trumpet.

Welcome, Christmas, while we stand

Heart to HEART,… and hand in HAND.

Ingredients:

1 box french vanilla cake mix*
1/2 cup vegetable oil
2 eggs
green food coloring, 1 drop
Confectioners (powdered) sugar for dusting
Sprinkles or candies, large heart-shaped

Directions:

Preheat oven to 350° F.

 Cream together cake mix, food coloring, oil, and eggs in a medium size bowl.

Put bowl of dough in the fridge for about 20 minutes. I don't like working with sticky dough.

Drop by Tablespoon into confectioners sugar and roll into balls. 

Place on baking sheet and press 1 large heart candy.

Bake for 8-10 minutes until just set.

Let cool 3-4 minutes on pan before removing to cool completely on a wire rack



*The box I used was 15.25  ounces. Needed to upsize the mix.

Three ounce Cake Mix upsizer

source: Jill Cataldo

1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda

Whisk all the dry ingredients together. Store in a air tight jar.

Whisk each time before using.


To increase a 15.25 ounce cake mix ( which this box was) add 3 ounces or 8 level tablespoons plus 1 level teaspoon of this up sizer to the cake mix.

This is one of my old recipes. I could tell by the size ( in ounces) of the cakemix . No source since it was a hand written.





Monday, November 26, 2018

Scalloped Potatoes






Ingredients :
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top

Directions :
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F

Saturday, November 10, 2018

Supper a la King





One meal Gabe has asked for is Chicken a la King. I made it a few times but never saved a recipe.

This recipe is from 1985 Favorite Recipes Campbell's Creative Cooking with Soup.

Ingredients:

1/4 cup butter or margarine
1/2 cup diced green pepper
1/2 cup chopped onion
1 can (10 ounces) Cream of Chicken Soup
3/4 cup milk
2 cups cubed cooked chicken
1 cup shredded Parmesan cheese ( used fresh)


Directions:

In a 10 inch skillet over medium heat melt the butter. Add green pepper and onions. Cook until tender, stirring occasionally.

Stir in soup and milk, blend well.

Stir in chicken and cheese.

Cook 5 minutes more or until heated through.


Gabe likes rice so I made some in the Instant pot.

The sauce makes about 3 1/2 cups.