INGREDIENTS:
3 lb bag fresh broccoli florets
1 large onion chopped
1 clove garlic minced (optional)
1 to 2 quarts of homemade or canned chicken broth or water
1 cup cream (optional)
salt and pepper to taste.
1/4 cup fresh chopped dill or basil (optional)
cooked tiny pasta - about 2 cups (optional)

DIRECTIONS:
Rinse florets and cover with water Add chopped onion. Cook uncovered until broccoli is tender. Drain and reserve cooking water. Remove florets/onion to a large cooking pot. Add enough stock to cover. Or don't drain vegetables and use broccoli water and add some chicken bouillon if desired.. With a hand blender, finely chop broccoli but not puree. Heat well, season to taste. Add the cream if desired. If extra thickening is desired add pasta. Serves 8 to 10 Garnish soup bowls with dabs of sour cream or a sprinkle of fresh herbs.

Labels: Soups and Salads

INGREDIENTS:
2 bunches broccoli
1 1/2 quarts scalding milk
3/4 cup butter
3/4 cup flour
salt and pepper
1 tablespoon grated onion
2 tablespoons chicken base
2 tablespoons lemon juice
1 teaspoon tarragon


DIRECTIONS:
Clean, cut up broccoli. When cool enough, chop fine. Make white sauce. Add remaining seasoning. Combine white sauce and broccoli and thin with water. Refrigerate overnight.

White Sauce: milk, butter, flour, salt and pepper from above. Scald milk. Melt butter in large sauce pan. Add flour, cook about 10 minutes at medium heat, stirring occasionally. Turn off heat. Pour milk into flour-butter mixture. Beat with whisk until smooth and think. Add salt and pepper.

Labels: Soups and Salads

INGREDIENTS:
1/2 cup packed brown sugar
1/2 cup margarine
1 cup Bisquick
1/2 walnuts
8 oz cream cheese
1/2 cup sugar
1 Tbsp lemon
2 tsp milk
1/2 tsp vanilla
1 egg

DIRECTIONS:
Preheat oven to 350. Grease square 8x8x2 pan. Beat brown sugar and butter till fluffy. Stir in Bisquick and walnuts till crumbly, reserving one cup. Press remaining mixture in pan. Bake 12 min. Mix cream cheese and sugar. Beat in remaining ingredients till smooth. Spread cream cheese mixture over layer in pan. Sprinkle with reserved. Bake until center is firm about 25 minutes. Cut into 2 inch squares, and store in refrigerator.

Labels: Cookies and Biscuits

INGREDIENTS:
1 head of broccoli, chopped or broken into pieces
3 tbsp butter
1 small onion, chopped
4 tbsp flour
5 cups chicken or vegetable stock, heated
1/2 tsp dried basil
1 bay leaf
1 tbsp freshly chopped parsley
salt & pepper

DIRECTIONS:
Heat butter in large saucepan over medium heat. Add onionm and cook 3 minutes, partly covered. Add chopped broccoli and season well. Partly cover and continue cooking process. Mix in flour until well incorporated. Cook 3 minutes, uncovered, over medium heat. Add remaining ingredients and mix well. Cook soup, partly covered, 30 minutes over low heat. Use food mill or blender to puree soup. Correct seasoning and serve. Serves 4.

Labels: Soups and Salads

INGREDIENTS:
8 oz. uncooked wild rice (1 1/3 C.)
1 3-1/2 pound fryer chicken, cut up
7 cup water
12 oz. sliced mushrooms
2 Tbsp cooking oil
1 cup chopped onion
1 cup chopped celery
2 Tbsp instant chicken bouillon granules
3/4 tsp. white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cup milk
3/4 cup dry Sherry

DIRECTIONS:
Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth.

Remove chicken meat from bones. Cut into bite-size pieces. In the same
saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes.

In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it's bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture.

Stir in the chicken pieces and the Sherry. Heat through.

Makes 8 servings.

Labels: Rice and Beans

Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here. Makes about 36

INGREDIENTS:
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla

DIRECTIONS:
Traditional Method

Combine sugar, margarine and milk in heavy 2 1/2 qt. saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13x9 inch pan. Let cool and serve.

Microwave Method

Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to b oil,stirringafter3minutes. Mix well; scrape bowl.Continue microwaving on HIGH 512minutes stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
==
Personally, I think butter makes a better candy, and I'm in favor of double boilers...

INGREDIENTS:
1 box reduced fat devil's food cake mix
1 can fat-free sweetened condensed milk
1 jar fat-free caramel ice cream topping
8 oz light Cool Whip, thawed
2 Tbsp Heath Bar bits (toffee bits)

DIRECTIONS:
Bake cake according to low cholesterol instructions, using only egg whites. When done, remove from oven and poke holes in cake with the end of a wooden spoon or a large meat fork. Mix condensed milk and caramel topping together and pour half of this mixture over hot cake, reserving the other half in the refrigerator for another use. Refrigerate cake until cold. Top with Cool Whip and sprinkle with Heath Bar bits.

Labels: Cake and Muffins

INGREDIENTS:
3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry jello
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)

DIRECTIONS:
Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg
whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds
its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.

INGREDIENTS:
2 1/4 cups Chocolate wafer cookie crumb
1/2 cup Sugar
1/2 cup Butter or margarine, melted
8 ounces Cream cheese, softened
12 ounces Cool Whip, thawed
2 cups Water, boiling
1 large Orange flavor gelatin
1/2 cup Water, cold
Ice cubes
Graveyard Look:
Rectangle-shaped cookies, for gravestones
Decorator icings
Candy corn
Candy pumpkins

DIRECTIONS:
To make a crust, mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and the melted butter in 13" x 9" pan. Press firmly into bottom of the pan. Refrigerate. Beat the cream cheese and remaining 1/4 cup sugar in a medium bowl until smooth. Stir in 1/2 of the whipped topping. Spread evenly over crust. Add boiling water to orange jello in a medium bowl; stir for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/2 cups. Add to the jello, stirring until slightly thickened. Remove any remaining ice. Spoon slightly thickened gelatin over cream cheese layer. Refrigerate at least 3 hours until firm. Spread remaining whipped topping over jello just before serving. Sprinkle remaining 1/4 cup cookie crumbs over whipped topping to look like the ground. Decorate the sandwich cookies with colored icings to make the tombstones. Stand the tombstones on top of dessert to resemble a graveyard. Decorate with assorted candy corn and candy pumpkins. Cut into squares. Store leftover dessert in refrigerator.

Labels: Seasonal and Holiday

INGREDIENTS:
1 cup (2 sticks) butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour

DIRECTIONS:
1. In a large bowl, cream the butter and sugar. Add the eggs and vanilla; beat for 1 to 2 minutes, until light and fluffy. Gradually add the flour and beat for 2 minutes or until well blended. Form the dough into a ball; cover and chill for at least 2 hours.

2. Preheat the oven to 350 degrees F.

3. Divide the dough into two pieces and return one to the refrigerator. On a lightly floured surface, using a rolling pin, roll the remaining half of the dough to a 1/4-inch thickness.

4. Using cookie cutters, cut out assorted Christmas shapes and place on ungreased cookie sheets. Repeat with remaining dough.

5. Bake for 10 to 12 minutes, or until golden around the edges. Remove to a wire rack to cool completely.

PREPARATION TIPS: Before baking, use a straw to make a hole at the top of each cookie that you plan to hang up. (That's where you'll thread the ribbon for hanging on the tree) Sprinkle with colored sugar or sprinkles or, if you'd prefer, frost the cooled cookies with a glaze made of 2 cups confectioners' sugar, 2 tablespoons milk and red or green food coloring. Makes 3 dozen cookies.

Labels: Seasonal and Holiday

This banana cake has something extra special inside and out --
sweet butterscotch. Try it for dessert tonight or for your next party.

INGREDIENTS:
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE®
Butterscotch Flavored Morsels, divided
1 package (18.5 ounces) yellow cake mix
4 large eggs
3/4 cup (2 medium) mashed ripe bananas
1/2 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar

DIRECTIONS:
1. Preheat oven to 375° F. Grease 10-cup bundt or round tube pan.

2. Microwave 1 1/3 cups morsels in medium, microwave-safe bowl
on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional
10- to 20-second intervals, stirring until smooth. Combine cake mix,
eggs, bananas, vegetable oil, water and granulated sugar in large mixer
bowl. Beat on low speed until moistened. Beat on high speed for 2
minutes. Stir 2 cups batter into melted morsels. Alternately spoon
batters into prepared bundt or round tube pan.

3. Bake for 35 to 45 minutes or until wooden pick inserted in
cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack
to cool completely.

4. Place remaining morsels in small, heavy-duty plastic bag.
Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at
additional 10- to 20-second intervals, kneading until smooth. Cut tiny
corner from bag; squeeze to drizzle over cake.

Servings: 24

Labels: Cake and Muffins

INGREDIENTS:
1/2 cup sugar
1 cup butter, softened
2 cups sifted all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla
1 small package of Hershey's Kisses

DIRECTIONS:
Mix butter and sugar until fluffy. Add sifted flour, vanilla and nuts. Unwrap Hershey Kisses,shape dough around one Kiss at a time, place on cookie sheet.

Bake at 375 degrees for 10-12 minutes. Cookies should be slightly browned on bottom. Cool at least 20 minutes. These can be rolled in powdered sugar, but it's not 100% necessary, these are addictive, I usually have to double the recipe.

Prep Time: 30 minutes Cook Time: 50 minutes
Yield: 4 to 6 servings

INGREDIENTS:
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

DIRECTIONS:
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Labels: Meat and Poultry

INGREDIENTS:
2 Granny smith apples, peeled and cut in quarters
1 can crescents rolls
1/2 cup white sugar
1/2 tsp. cinnamon
6ozs. seven up or mountain dew
1 stick real butter, sliced

DIRECTIONS:
Wrap each apple quarter with 1 triangle of crescent roll, stretching to cover if necessary.
Place in pyrex dish. Combine sugar and cinnamon and sprinkle over apples.
Place butter slices over apples and pour the Mountain Dew over this mixture.
Bake at 350 degrees for 45 minutes. This makes a wonderful sauce and the apples cook up nicely in the pastry.
Serves 8 (or more)

INGREDIENTS:
1 pkg.(14 1/2 oz) gingerbread cake mix
1 1/4 cups water
1 egg
4 cups cold fat free milk
4 pkgs ( 1 oz each) sugar-free milk instant butterscotch
pudding mix
1 can (15 oz) solid pack pumpkin
1 tsp.cinnamon (ground)
1/4 each groung ginger, nutmeg & allspice
1 carton (12 oz) reduced fat frozen whipped topping(thawed)

DIRECTIONS:
Combine cake mix water & egg. Mix well pour into pan and bake @350 intel toothpick comes out clean. Cool crumble cake - set aside 1/4 cup crumbles for garnish whisk pudding mixes & milk til thickened. Stir in pumpkin and spices mix well. In bowl layer 1/4 of cake, 1/2 pumpkin mix, 1/4 of cake & 1/2 topping repeat layers trim with few crumbles

Refigerate 3 to 4 hrs.

You don't have to use the sugar free or low fat stuff you can you the real stuff

INGREDIENTS:
2 1/4 cups flour
1 tsp. vanilla
1 tsp. baking soda
2 eggs
1 tsp. salt
1 (12 oz.) pkg chocolate chips (or 3 squares semi sweet chocolate)
1 cup butter (softened)
3/4 cups sugar
1 cup chopped nuts
3/4 cups brown sugar

DIRECTIONS:
Preheat oven to 375 degrees and combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add dry ingredients. Mix well - Stir in chocolate chips and nuts. Spread into 15x10x1 jelly roll baking pan. Bake at 375 degrees for 20 minutes.Can be divided in half for a 6 oz. pkg chips. Use a 9x13 pan, and bake 12-15 minutes.

INGREDIENTS:
5 ounces bittersweet chocolate
2 ounces unsweetened chocolate
7 ounces unsalted butter (at room temperature)
2 cups sugar
5 large eggs
3/4 cup plus 1 tablespoon flour
Pinch of salt
2 (8-ounce) plus 1 (3-ounce) packages cream cheese
1 teaspoon vanilla extract

DIRECTIONS:
Melt chocolates together in top of double boiler over simmering water. Cool slightly.
Combine butter and 1 1/4 cups sugar in bowl of electric mixer.
Using paddle attachment, cream mixture on medium speed until light and fluffy. Continuing to mix, add three of the eggs and beat well. Stir in melted chocolate and mix until smooth.
Decrease speed to low and stir in flour and salt.
Spread all but one cup chocolate batter in greased 9-by-13-inch pan.
Combine cream cheese and remaining 3/4 cup sugar in clean bowl of electric mixer. Using a paddle attachment, beat on medium speed until smooth. Add remaining two eggs and vanilla extract and beat again.
Spread cream cheese mixture in an even layer over chocolate batter.
Scatter spoonfuls of reserved chocolate batter over cream cheese mixture.
With a knife, swirl the chocolate batter into the cream cheese mixture, creating a marble pattern.
Bake brownies in preheated 325° F (160° C) oven for 50 to 55 minutes, until a skewer inserted in the middle comes out with a moist crumb.
Cool at least 30 minutes before cutting into 24 bars.
Makes 24 servings.

INGREDIENTS:
1 package white cake mix
2 eggs, beaten
1/2 teaspoon vanilla sugar
1/2 cup chopped pecans
1 package instant vanilla pudding
1 cup dried and sliced apricots mixed with cracked almonds
2 bananas, cut in slices 1 container whipped cream
1 cup crushed and drained pineapple
1/3 cup walnuts, finely chopped
1/2 cup shaved chocolate bar
1 can maraschino cherries
whole strawberries dipped in melted chocolate

DIRECTIONS:
Using a white cake mix, two beaten eggs, 1/2 teaspoon vanilla sugar, 1/2 cup chopped pecans and all other necessary ingredients, bake cake according to directions in two 9" round pans. Let cool completely. Make one package of instant vanilla pudding. Stir in one cup of dried and thinly sliced apricots mixed with cracked almonds. Spread cooled pudding mixture over the bottom round of cake, and top with slices of two bananas. Place the other layer of cake on top. Mix one container of whipped cream with one cup of crushed and completely drained pineapple. When ready to serve, spoon a dab of pineapple whipped cream on top of slice of cake. Sprinkle with chopped walnuts and shavings of chocolate. Put one maraschino cherry on top and a chocolate-dipped strawberry on the plate for garnish.

Labels: Cake and Muffins

Points Per Serving: 4
Makes 2 servings
Prep: 20 minutes
Bake: 15 minutes
Cool: 10 minutes
Stand: 10 minutes

INGREDIENTS:
Nonstick cooking spray
1 cup firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread)
2 tablespoons miniature semisweet chocolate pieces
2 tablespoons sugar
1/3 cup fat-free milk
3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg
1/2 teaspoon finely shredded orange peel
1/4 teaspoon vanilla
Sifted powdered sugar or fat-free whipped topping (optional)

DIRECTIONS:
1. Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.

2. Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.

3. Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking.
Uncover before baking.

4. Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.

This Blog Belong To Cute Dreamer

A page delicated to Food Lover. Here is a collection of recipes that I have recieved from email. These are shared by friends from groups that I joined. Haha. Sound Yummy. Therefore I post it up here to share with those hungry guys out there. :) Do give it a try and let me know how it taste. Yummy! Yummy!


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