Thursday, March 29, 2012

first 5 Recipes in my email

Glazed Carrots
One 1 pound bag baby carrots
3 Tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 Tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan.
Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
Using an oven mitt or pot holder, remove from the heat and serve.
Here is the recipe that I use for our catering. It is a BIG deal at each of our parties.
First, I do make thing ahead all of the time. I make them and then place them into a crock pot. I do these a lot of times with the holidays especially. I make potatoes the day before, and then heat them back up in the micro and place in a warm crock pot. I have about a dozen crock pots in all sizes just for this little trick.
Hugz, Debbie Hoggan
Portabellas & Tomatoes on Angel Hair Pasta

2 portabella mushrooms, chopped
1 can diced tomatoes, drained
cooked angel hair pasta (enough for two)
vegan soy parmesan cheese
olive oil
balsamic vinegar
garlic powder
onion powder
dried basil
Saute mushrooms in olive oil on medium heat until soft. Add tomatoes, garlic & onion powders, dried basil and splash of balsamic vinegar. Saute for another 5 minutes, then add tomatoes. Saute for another 10 minutes or until flavors mingle. Serve on angel hair pasta and sprinkle with soy parm.

Preparation time: 5-10 minutes
Bisquick Taco Casserole

1 c. Bisquick
1 can refried beans
1/4 c. water
1 lb. ground beef
1 med. onion
1 jar thick taco sauce
2 c. grated Cheddar
Lettuce, shredded
Tomatoes, diced
Sour cream

Mix Bisquick, refried beans and water. Pat into bottom of large baking dish. Brown ground beef and add chopped onion. Drain. Spread on top of crust tin baking dish. Then layer taco sauce and 1 cup cheese. Bake at 350 degrees until done (when you can lift the side up and it doesn't not stick or fall apart.) Let cool a little and then top with shredded lettuce, diced tomatoes, grated cheese and sour cream.
MOLTEN LAVA CAKES Makes 8 cakes.

1/4 tsp almond extract
6 large eggs + 6 egg yolks
1 cup flour
Pinch of nutmeg
1/2 tsp cinnamon
2 sticks unsalted butter
1 1/2 tsp vanilla
2 1/2 cups powdered sugar
12 oz semisweet chocolate, chopped
Pinch of cayenne pepper
4 tsp sugar

Heat oven to 400°. Butter eight 6 oz ramekins and sprinkle each with 1/2 tsp sugar. Combine butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan until melted and smooth. Cool slightly. Whisk flour, powdered sugar, eggs and yolks, vanilla and almond extract in a bowl until creamy. Whisk in melted chocolate mixture. Divide among ramekins. Bake cakes until tops are stiff and edges darken 14 min. Remove from oven and let cool 5 min. Loosen edges of cakes and transfer to plates while warm. Dust with powdered sugar, then SERVE...
EASTER EGG TREATS Serving size 1 egg.

Canned frosting or decorating gel, optional
6 cups Rice Krispies cereal
3 tbs butter
1/2 cup of M&M's chocolate candies
4 cups miniature marshmallows
12 plastic snap apart 3x2" Easter eggs

Coat inside of plastic eggs with cooking spray. Set aside. In a pan, melt butter. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Firmly press 1/4 cup of cereal mixture into each plastic egg half. Make hollow centers in each half. Remove from molds. Place on wax paper. Cool slightly. Place 6 candies in one half of each egg, press the two halves together until they stick. Cool completely. Decorate as desired with frosting and candies, then SERVE...

Billie C.

I know I got a lot of exercise the last few years,......
just getting over the hill.

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