Monday, March 12, 2012

First 5 recipes in my mail today


  • 1 pouch (1 lb. 1.5 oz.) sugar cookie mix
  • 2/3 cup HERSHEY'S Cocoa
  • 1/3 cup vegetable oil
  • 2 eggs, slightly beaten
  • 1 tablespoon plus 1 teaspoon water
  • SHAMROCK FROSTING (recipe follows)
  • HERSHEY'S MINI KISSES Brand Milk Chocolates


  1. Heat oven to 350°F. Combine cookie mix and cocoa in large bowl; stir. Add oil, eggs and water; mix with spoon or fork until well combined. Dough will clump together and be easy to handle.

  2. Shape dough into balls, using about 1 level measuring teaspoon dough for each ball. Cluster 3 balls on ungreased cookie sheet to form shamrock; flatten each "leaf" slightly. Shape one ball into pencil shape for stem; tuck stem under bottom of shamrock "leaves".

  3. Bake 7 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

  4. Outline shamrock and stem with SHAMROCK FROSTING. Place small amount of frosting in center of each cookie. Press chocolate piece in center. About 30 cookies.

    SHAMROCK FROSTING1 tablespoon butter or margarine, softened
    1 cup powdered sugar
    1 tablespoon hot milk or light cream
    1/2 teaspoon vanilla extract
    2 or 3 drops green food color

    Mix all ingredients until smooth.
Creamy Cappuccino Orange Fudge Candy

2 1/2-cups sugar
3/4-cup sour cream
1/2-cup butter
1-tbsp instant coffee granules dissolved in 2 tablespoons hot water
1-package (12 ounces) vanilla baking chips (2 cups)
1-jar (7 ounces) marshmallow cream
1-tbsp grated orange peel
Orange peel strips for garnish

Line 13x9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil. Lightly butter large microwave safe bowl. Place sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at high 5 to 6 minutes until boiling, stirring after 2 1/2 and 5 minutes. After sugar mixture comes to a full rolling boil, microwave at high 5 minutes more until mixture reaches softball stage (234?) on instant-read or candy thermometer, stirring after 3 minutes. (do not microwave mixture with thermometer). Add vanilla chips, marshmallow cream and orange peel; stir until smooth. Pour into prepared pan. Smooth evenly into corners with narrow metal spatula.

Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm. Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature. Makes 70 candies.

PESTO CAESAR PASTA---Spaghetti with cheese and pesto.

1/3 cup oil
1 tsp Worcestershire sauce
1 tbs Dijon mustard
2 cloves garlic, halved
1 cup coarsely chopped outer romaine lettuce leaves or kale leaves
Salt and Black pepper
3 tbs pine nuts, toasted
1 tsp anchovy paste
1 lemon, juiced
1/3 cup grated pecorino romano cheese
1 pound spaghetti

Bring a pot of salted water to a boil, add spaghetti cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Using a blender or food processor, puree romaine, cheese, garlic, lemon juice, mustard, anchovy paste and Worcestershire, season with pepper. Add pine nuts and 1/4 cup oil and process. Stream in additional oil to form a thick pesto, season with salt. In a bowl, combine pasta, pesto and reserved pasta cooking water, toss to combine. Serve with more cheese...MAKES 4 SERVINGS.
CREAMY CHICKEN LEEKS---Creamy chicken and leeks served on toast.

4 slices white bread, toasted, buttered and halved into triangles
3 tbs chopped tarragon
1/2 cup dry white wine
3 leeks, trimmed, halved lengthwise, sliced crosswise
2 tbs butter
1 bay leaf
1 onion, peeled, halved, root kept intact
1 carrot, peeled, coarsely chopped
3 small pieces chicken breast
1 tbs Dijon mustard
1/2 cup heavy cream
1 tbs flour
1 tbs oil
A few sprigs thyme and parsley
1 lemon, sliced
1 rib celery, coarsely chopped
Salt and Pepper

Place chicken in a skillet, season with salt. Add carrot, celery, onion, lemon, bay leaf, thyme, parsley and enough water to cover the chicken. Bring to a boil, then lower heat, boil and poach chicken for 15 min. Remove chicken, shred. Strain stock. In another skillet, heat butter and oil. Add leeks, cook until softened. Season with salt and pepper, sprinkle with flour, stir for a minute. Add wine, ladle in 1 cup of the chicken poaching stock. Stir in cream for 5 min. to thicken. Stir in tarragon and mustard. Add chicken. Align toast triangles on plates point to point with cut sides facing out. Top with cream of chicken and leeks, then serve...MAKES 4 SERVINGS.
5 Recipe removed per request.  Please note. It was on my blog for over a year before the request was made.

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