Anytime good stuff….
Blue Cheese-Walnut Shortbread
Preheat oven to 325 degrees F.
In the bowl of a food processor, chop together walnuts and sugars. Add butter and blue cheese and blend just a couple of seconds, until a crumbly consistency (don’t let it form a ball). Add flour and pulse about 10-20 times. Pat into an 8-inch cake pan. Score with a knife into 8 to 12 wedges.
Bake at 325 degrees F for 15 minutes.
Remove from oven, deepen score with a knife, and return to oven. Bake at 325 degrees F for another 15 minutes, or until done. Cool on a rack.
Preheat oven to 350 deg.F. Cream butter and cheese in large bowl of electric mixer. Beat in flour, pepper, salt, basil, and red pepper flakes just until thoroughly combined. Roll dough to 1/6 in. thickness. (If necessary, chill dough for easier handling.)Cut into shapes, put on ungreased cookie sheets, and bake 5 – 8 min.
You could also form the dough into a log, chill, and slice. Doesn’t make very many, only about a dozen.
Cheddar Shortbread Bites
Combine flour, salt and red pepper in medium bowl; cut in butter until crumbly. Add cheese; mix well. Shape dough into circle; wrap in plastic food wrap. Chill 2 hours or overnight.
Heat oven to 350°. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (triangles, squares, circles). Place on ungreased baking sheets.
Combine poppy seeds and sesame seeds in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
This is a sweet and easy recipe the kids can help make.
5 cups sweetened corn & oat honeycomb-shaped cereal or cereal squares
2 (1-gallon size) resealable plastic food bags
Combine cereal and pretzels in 4-quart bowl; set aside.
Place butter, peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. Continue microwaving until butter and chocolate are melted
Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on two waxed paper-lined baking sheets. Refrigerate 20 minutes to set.
Break into bite-sized pieces; place half of mixture in each plastic food bag. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place
TIP: Add more powdered sugar after storage, if needed.
Toll House Party Mix
This recipe courtesy of Back of the Box Recipes.
2 cups toasted cereal squares
COAT 13 x 9-inch baking pan with nonstick cooking spray.
COMBINE cereal, pretzels, peanuts and caramels in large bowl.
MICROWAVE morsels in medium microwave-safe bowl on MEDIUM-HIGH (70%) power
SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or until firm.
Makes about 8 servings
Parmesan Bacon Biscuit Sticks
A biscuit stick that’s a perfect “on-the-go” snack! Also, great served with soups or salads.
1 1/4 cups all-purpose flour
1 tablespoon milk or half & half
Heat oven to 425°F. Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon
Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10×6-inch rectangle. Cut into 10 (1-inch) strips.
Place sticks 2 inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.
Bake for 10 to 12 minutes or until lightly browned.
Makes 10 biscuit sticks
Cheddar Cheese Pull Apart
1/2 teaspoon garlic powder
1. Heat oven to 400°F. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray.
2. In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers.
3. Bake at 400°F. for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.
Makes 10 servings
Hearty Pizza Loaf
A quick bread filled with all the things you love about pizza.
Prep: 10 min – Start To Finish: 1 hr 10 min
Grated Parmesan cheese
1. Heat oven to 350°F. Generously grease loaf pan, 8 x 4 or 9 x 5 inches; coat with Parmesan cheese.
2. Mix milk, oil, basil, red pepper and egg in large bowl. Stir in remaining ingredients. Spread in pan. Sprinkle with additional grated Parmesan cheese if desired.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from pan and place top side up on wire rack. Cool completely before slicing. Store tightly wrapped in refrigerator up to 2 days.
Makes 1 loaf ( 16 slices)
Nutty Caramel Clusters
In a 1-quart microwave-safe dish, combine the caramels, butter and milk. Microwave, uncovered on high for 2 minutes, stirring once. Stir in the almonds, peanuts and pecans. Drop by tablespoonfuls onto waxed paper-lined sheets. In a microwave-safe bowl, melt chocolate chips and shortening; stir until blended. Drizzle over clusters. Chill until firm. Store in the fridge. Makes 1-1/2 dozen.
Nabisco® Cheese Nips®
Here’s a clone recipe that gets one very important ingredient from another packaged product. The powdered cheese included in the Kraft instant macaroni & cheese kits flavors this homegrown version of the popular bright orange crackers. You’ll need a can of Kraft Macaroni & Cheese Cheese Topping or two boxes of the most inexpensive instant variety of macaroni & cheese; you know, the kind with the cheese powder. Two boxes will give you enough cheese to make 300 crackers. As for the macaroni left over in the box, just use that for another recipe requiring elbow macaroni.
1 cup sifted all-purpose flour (plus 1/2 cup
1. Sift together 1-cup flour, baking soda, baking powder, and cheese powder in a large bowl.
Makes approximately 300 crackers.
1 cup butter, melted
1 In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator,
2 Preheat oven to 350 degrees F (175 degrees C).
3 Cut the log shapes into slices approximately 1/4 inch thick.
4 Arrange slices in a single layer on a large baking sheet. Bake 20 to 25 minutes in the preheated oven, or until lightly browned.
Cheese Pennies 2
Yield: 3 dozen
* 1/2 cup butter or margarine, at room temperature
Combinebutter and cheese and mix well. Add rest of ingredients, except pepperand pecans. Add a few grains of cayenne pepper. Mix thoroughly. Divideinto 4 pieces. Roll each into a cylinder (silver dollar size), wrap infoil and freeze. To serve, partially defrost roll, cut slices 1/4 inchthick, top with pecan halves if desired and bake on a greased cookiesheet at 400 degrees F for 8 to 10 minutes. Remove from pan while warmto prevent breaking.
Tender, Delicious, Soft Pretzels
Concocted after Auntie Anne’s pretzels recipes went on the net and found to be to hard. This revised recipes prdouces a much softer and desirable pretzel.
2 cups bread flour
(For raisin pretzels only, add 1 teaspoon ground cinnamon to dough)
Preheat oven to 450 when dough is finished kneading combine with breadmaker in “dough” mode, till agitation stops, then allow to stand in a greased container for a few minutes, while preparing garnishes, etc.
To prepare countertop for cutting & forming pretzels, dump dough onto floured countertop. (Lightly dampen counter with a clean, wet-but-wrung-out dishcloth, then sprinkle flour over before it dries. Smooth flour evenly onto countertop. Now it’s ready to receive pretzel dough.)
Decide what kind of pretzels you wish to make. If you want plain ones that can be either salted or covered with cinnamon/sugar, just dump the dough onto the counter, and stretch it out into a “log” roughly 15 inches long, and about 3/4 inch to 1 inch thick. This should resemble a large dough “slab” on the countertop, from which you can now use the pizza cutter to shave off pretzels. Starting from one end, cut pretzel strips from the near edge of the dough, with each strip being about 1/2 to 3/4 inch wide. Then carefully dust each strip with flour from the countertop, and stretch each strip evenly till it lengthens to at least 18 inches, then twist into a pretzel shape and place onto lightly greased cookie sheet. When sheet is ready, place in center or a little lower than center of oven.
When pretzel is just beginning to brown on the edges and ends, remove from oven and brush with egg mixture, then if pretzels are intended to be plain, or are filled with japapenos, sprinkle lightly with coarse salt. If you intend to make cinnamon pretzels, do not use the salt, use just the egg mixture. After brushing with egg mixture and applying salt if needed, put on higher rack in oven to finish browning to golden brown.
For cinnamon pretzels, dip into or brush on melted butter or margarine while still warm, allow to drain at least 30 seconds. Then dust thoroughly in cake pan filled with 1 to 2 cups of sugar/cinnamon mixture. Serve warm.
Jalapeno or raisin pretzels: Immediately after removing dough from breadmaker and placing onto floured countertop, fold in jalapenos thoroughly. Then stretch out the dough as before, cutting into strips, stretching out and twisting into pretzel shapes then partial baking, coating and final baking.
Raisin pretzels: Icing can be prepared by mixing powdered sugar, melted butter or shortening, and water. About 1 cup of powdered sugar, 1 to 2 teaspoons butter or margarine, and 1/2 to 1 teaspoon water thoroughly combined will make icing that can be spread or strung over pretzels after baking. If icing is too thick, add slightly more water. If too thin, add more sugar.
2.) The key to making good, tender pretzels seems to be the technique of raising, cutting and forming them, as much as using the proper ingredients.
b. If you intend to make “cinnamon-sugar” pretzels, don’t coat with the egg mixture. Use that only for plain or jalapeno pretzels. It keeps the cinnamon-sugar mixture from properly clinging to the pretzel.
c. Carefully (making effort to keep the dough as uniform as possible in thickness) stretch out the cut pretzel to at least 18″ in length. Lay the last 4 to 5 inches of the strip onto the floured counter, one end over the other in an “x.” Then twist them around as you would splice two wires together, then fold them back over the “O” (the remainder of the pretzel) to form the pretzel shape. Then place onto pan and put into preheated oven and bake till golden, (not dark). The egg-coated pretzels will be darker, more traditional-looking pretzels.
Peanut Candy Popcorn Balls
Ina large bowl, combine the first four ingredients; mix well and setaside. In a large saucepan, combine the butter, oil and marshmallows;cook and stir until smooth. Pour over popcorn mixture; mix well. Whencool enough to handle, shape into popcorn balls. Let stand at roomtemperature until firm before wrapping in plastic wrap. Makes 20 balls.
1/4 cup butter or margarine
In a saucepan or microwave-safe bowl, heat butter, brown sugar and cinnamon until butter is melted; mix well.
In a large bowl, combine the remaining 5 ingredients. Add butter mixture and toss to coat. Place in a greased 15 x 10-inch baking pan. Bake, uncovered, at 300ºF for 30 minutes, stirring every 10 minutes.
When mix is totally cool. Stir in the raisinets and gummy worms. Store in an airtight container. Yields about 8 cups.
Spicy Party Pretzels
Makes 15 servings.
1 cup vegetable oil
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper.
3 Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
4 Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.
Spiced Nut Mixtures
Candy Coated Pecans
Makes 10 to 12 servings.
1 egg white
1 Preheat oven to 275 degrees F (135 degrees C). Line a
2 Beat egg white until stiff. Add brown sugar and
3 Bake until browned, approximately 10 to 15 minutes.
Spicy Cocktail Nuts
Recipe courtesy Emeril Lagasse, 2002
1 large egg white
Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.
Essence (Emeril’s Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Yield: 4 cups
CAJUN-HONEY SPICED NUTS
SPICED NUTS #1
SUGAR AND SPICE NUTS
SPICED NUTS #2
SPICED NUTS #3
SPICE NUTS #4
SPICED NUTS #5
SPICED MIXED NUTS #1
SPICED MIXED NUTS #2
SPICY NUT MIX
Bring water and sugar to boil. Add cinnamon and nuts. Stir until all
SPICED NUTS #6
SPICED NUTS #7
HOLIDAY SPICED WALNUTS
AUTUMN SPICED NUTS/PUMPKIN PIE SPICE
3 cups dry roasted peanuts
Preheat oven to 300 degrees. In a large bowl, combine all ingredients. Spread nuts evenly on a lightly greased baking sheet and bake for 20 minutes, stirring after 10 minutes. Cool then store in an airtight container. Makes 3 cups.
2 cups sugar
Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook, stirring constantly until mixture reaches 225 degrees. Add pecans and continue cooking, stirring constantly until mixture reaches the soft ball stage (236 degrees) on a candy thermometer. Remove from heat and beat vigorously with a wooden spoon until mixture begins to thicken. Drop by tablespoonfuls onto greased waxed paper. Let stand until firm. Store in an airtight container. Makes 3 1/2 dozen.
GINGERED NUT MIX
1/2 lb. shelled peanuts, unsalted
Thoroughly mix all ingredients in a large bowl. Placein a tightly covered container and refrigerator. Also freezes nicely. The mix defrosts in about 4 hours in the refrigerator. Makes 2 1/2 lbs.
3 T. unsalted butter
Preheat oven to 300 degrees. Melt butter in a heavy small saucepan over low heat. Mix in salt, cinnamon, cayenne pepper and hot pepper sauyce. Place pecans in a medium bowl. Pour butter mixture over, toss
1 cup sugar
Line cookie sheet with waxed paper. Bring first 3 ingredients to a boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. Can be prepaed up to 1 week ahead. Store in an airtight container. Makes 4 cups.
Savory Spice Mixture –
Preheat oven to 325 degrees. Place nuts in a large bowl. Pour butter over and toss to mix. Spread nuts on a cookie sheet. Bake in the preheated oven, stirring occasionally for 20 minute until they are golden.
Combine ingredients for either mixture in a small bowl. Sprinkle over nuts and toss to mix. Bake for 5 minutes then cool.
1 cup sugar
In a 2 to 3-quart pan, stir together sugar, cinnamon, cloves, ginger and milk. Stir over high heat until mixture reaches 238 degrees on a candy thermometer.
Remove from the heat and quickly stir in the nuts and vanilla until nuts are well coated. Spread on a waxed paper lined cookie sheet. When cool, break candy into evenly-sized chunks. Store in an airtight container up to 3 days. Makes 6 cups. GREAT!!!
1 cup walnut halves
Preheat oven to 300 degrees. Mix nuts, unbeaten egg white and peels until nuts are coated and sticky. Mix remaining ingredients; sprinkle over nuts, stirring until sugar is dissolved and nuts are completely coated. Spread on ungreased cookie sheet. Bake 25 minutes. Remove from cookie sheet while warm. Cool, then place in a can with a tight fitting lid. Makes 2 cups
2 cups whole almonds, blanched
Spread nuts on a shallow cookie sheet. Bake at 300 degrees for 25 minutes or until a light golden color.
Melt butter in a small skillet and stir in seasoned salt, curry, orange rind and cumin. Stir to blend. Pour over nuts and continue roasting, stirring occasionally for an additional 15 to 20 minutes. Remove from the oven and spread on a paper towel to drain. Cool and store in a tightly-covered container. Makes 2 weeks. and will keep up to 6 weeks.
CURRIED ALMONDS #2
1/2 Cup olive oil
Heat first 3 ingredients in a heavy skillet. Stir in nuts. Place in a roasting pan lined with brown paper. Bake 10 to 15 minutes at 350 degrees. Store in a jar with a tight lid.
1 1/2 cups walnut halves
In a heavy skillet combine all of the ingredients. Bring to a boil over medium heat. Stir constantly until all of the liquids have evaporated and the walnuts are coated with sugar. Spread on a non-stick cooking sheet, separating the nuts and allowing them to cool.
Ginger Scented Pecans
5 C. Pecans
Cheese Popcorn: Mix 3/4 cup grated Parmesan cheese with 1.5 T melted butter or margarine and toss with 4 cups popped popcorn.
Cheesy Barbecue Popcorn
2 T butter or margarine — melted
Combine first 4 ingredients; pour mixture over popcorn, stirring to coat. Sprinkle with cheese, stirring well. Yield: 8 cups
1/4 cup margarine or butter
Melt margarine or butter. Stir in italian seasoning & garlic powder. Toss with popcorn, coat evenly. Toss in parmesan cheese.
Prepare as above except:omit italian seasoning, garlic powder, & cheese.
Peanut Butter Popcorn (Microwave recipe)
2 quarts popped corn 1 peeled, crushed garlic clove
Put popcorn in bowl. Combine remaining in 1-pint measure, cover with wax paper and microwave on HIGH 1 minute or until peanut butter is very soft. Stir well, pour evenly over popcorn & toss well to mix.
This originally came from The White House Cookbook, 1886.
We don’t follow their recipe exactly – it says to cook to hard-crack but we like the sugary-textured popcorn better. We make this up in batches of different color for different holidays – let the batches set up for a few minutes and then mix them together. People will wonder how you made popcorn in all different colors. This is really cheap to make, makes a lot, and is kind of a fun thing to take to a holiday potluck.
Valentines – 1 batch pale pink, one batch darker pink, one batch white.
Popcorn from Jello website
8 c popped corn
1. Heat butter and corn syrup. add sugar and jello.
Baked Caramel Corn
Nonstick cooking Spray
Preheat oven to 250 F. Coat bottom and sides of large roasting pan with nonstick cooking spray. Place popped pop corn in roasting pan.
In heavy saucepan, slowly melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in baking soda and vanilla.
Gradually pour over popped pop corn, mixing well. Bake 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container.
Makes about 6 quarts
1 bag Betty Crocker Pop Secret 94% FatFree microwave popcorn, popped
Heat oven to 350 F. Place popcorn in large bowl. Spray cookie sheet with nonstick cooking spray, or lightly grease.
Place marshmallow creme in medium microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every minute, until melted. Pour over popcorn. Toss until evenly coated; spread on cookie sheet.
Bake 10 minutes, stirring every 5 minutes, until marshmallow coating begins to turn light golden brown. Spread on waxed paper or aluminum foil to cool. Store loosely covered.
Chex Snack Mixes
Original Chex Mix
*Do not use spread or tub oil products
Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Muddy Buddies (we call it “Dog Food or puppy chow” at Gunston)
1 teaspoon vanilla
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack
1. Cover 2 cookie sheets with waxed paper. In 4-quart bowl, mix cereal and pretzels. Set aside.
Chex School Fuel
3/4 cup packed brown sugar
Cover cookie sheet with waxed paper. Microwave brown sugar, margarine and corn syrup in large microwavable bowl uncovered on High 1 to 2 minutes, stirring after 1 minute, until margarine is melted. Stir in baking soda until dissolved. Stir in cereals. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes; break into bite-size pieces.
Sugar and Spice Mix
Chewy Marshmallow Pizza
4 cups Rice Chex® cereal
Heat oven to 375°. Crush cereal; set aside. Mix sugars, peanut butter, margarine, egg and vanilla in large bowl. Stir in cereal; spread evenly in ungreased 12-inch pizza pan. Bake 12 minutes. Remove from oven. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes or until marshmallows are lightly browned. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on wire rack. Cut into 16 wedges. Store covered. 16 servings.
Apple Snack Mix
3 cups Corn Chex® cereal
Heat oven to 300°. Mix cereals and pecans in large bowl; set aside. Heat candies, sugar, margarine and water in 3-quart saucepan over medium heat, stirring frequently, until melted and blended. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased large roasting pan. Bake 20 minutes. Stir in apple pieces. Bake 15 minutes longer. Spread on waxed paper or aluminum foil to cool. Sprinkle with ground cinnamon if desired. Store in airtight container. 10 cups snack.
Pink Powder Puff Crunch
9 cups Rice Chex® cereal
Ranch Chex Mix
Mix cereal, pretzel twists and crackers in large resealable plastic food-storage bag. Add remaining ingredients and seal bag. Shake until well mixed. 13 cups snack.
Ranch Chex Mix ala Ms MacK!!
Mix all the ‘chex snacks’ together in a large bowl. Add the melted butter SLOWLY, mixing even so often to ensure it’s evenly covered with butter. Sprinkle Ranch mix from envelope little by little, stirring to coat all the mix nicely. Bake in 325 oven for one hour, stirring mix every 15 minutes to ‘roast’. Store in air-tight container. Makes: LOTS
Honey Butter Chex Mix
4 cups Wheat Chex® Cereal
1. In large bowl, mix cereal and honey butter; toss to coat.
Caramel Chocolate Drizzle
Heat oven to 300°. Grease 15 1/2-inch baking sheet with sides. Mix cereals in large bowl; set aside. Heat milk, margarine and caramels in 2-quart covered saucepan over low heat, stirring constantly, until caramels are melted. Pour over cereals, stirring until evenly coated. Spread in pan. Bake 20 to 24 minutes or until golden brown, stirring after 10 minutes. Spread on waxed paper to cool. Drizzle with chocolate. Let stand in refrigerator about 30 minutes or until chocolate is set. Store in airtight container. About 7 cups snack.
Heat oven to 325°. Spray two jelly roll pans, 15 1/2×10 1/2×1 inch, with cooking spray. Stir all ingredients in large bowl until evenly coated. Spread in pans in single layer. Bake 12 minutes. Remove from pans; cool on waxed paper. Break into pieces. Store in airtight container. 10 cups
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