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  #11  
Old 10-26-2008, 05:03 PM
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MrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the tree
Cappuccino Cookies
1 cup Butter, softened
2 cups Firmly packed brown sugar
2 tablespoons Milk
2 tablespoons Instant coffee granules
2 large Eggs
1 teaspoon Rum extract
1/2 teaspoon Vanilla
4 cups All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Ground nutmeg
1/4 teaspoon Salt
Chocolate sprinkles - or- melted Chocolate (optional)

Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Heat milk in small saucepan over low heat; add coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended. Combine flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended.

Shape dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough will be soft; sprinkle lightly with flour if too sticky to handle.) Roll logs in chocolate sprinkles, if desired, coating evenly (1/3 cup sprinkles per roll). Or, leave rolls plain and dip cookies in melted chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.

Preheat oven to 350F. Grease cookie sheets. Cut rolls into 1/4-inch-thick slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls and sliced cookies chilled until ready to bake.) Bake 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if desired. Store in airtight container.

Makes about 60 cookies *To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.
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  #12  
Old 10-26-2008, 05:06 PM
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MrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the tree
French Toast Casserole

INGREDIENTS:
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided 1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine,
softened
1 teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
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  #13  
Old 10-26-2008, 05:19 PM
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Giada's Macaroni and Cheese

Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 25 min
Level: Easy
Serves: 6 servings

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
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  #14  
Old 10-26-2008, 05:20 PM
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Stuffed Chicken Breasts

Ingredients:
1 tsp. plus 1 1/2 cups olive oil
6 oz. pancetta, cut into 1/4-inch dice
2 garlic cloves, minced
1 Tbs. minced fresh sage
5 boneless, skinless chicken breast halves, each about 8 oz., pounded 1/2
inch thick
Salt and freshly ground pepper, to taste
3 oz. aged provolone cheese, grated
1 cup all-purpose flour
4 egg whites, lightly beaten
3 1/2 cups toasted bread crumbs

Directions:
In a fry pan over medium-high heat, warm the 1 tsp. olive oil. Add the pancetta and cook, stirring occasionally, until crispy. Add the garlic and cook, stirring constantly, for 30 seconds. Drain on a paper towel-lined plate. Transfer the pancetta mixture to a small bowl and stir in the sage.

Create a pocket in each chicken breast: Lay the breast on a work surface with the pointed end away from you. Insert a long paring knife in the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket; be careful not to cut through to the outside of the breast. Then remove the knife. Repeat with the remaining chicken breasts.

Season the chicken on both sides with salt and pepper. Stuff each chicken breast with 2 Tbs. of the cheese and 1 Tbs. of the pancetta mixture. Set the chicken on a wire rack-lined baking sheet and freeze for 5 minutes.

Put the flour, egg whites and bread crumbs in separate breading pans or shallow dishes. Dredge the chicken in the flour, then dip into the egg whites and coat evenly with the bread crumbs, pressing so they adhere. Set the chicken on a wire rack-lined baking sheet and refrigerate for 15 minutes.

In a wide pan over high heat, heat the 1 1/2 cups olive oil. Working in batches, fry the chicken until crisp and browned underneath, 5 to 6 minutes. Turn the chicken over, reduce the heat to medium and cook until the chicken is cooked through, 7 to 8 minutes more, adding more oil to the pan if needed. Drain the chicken on a paper towel-lined plate. Transfer to a platter and serve immediately. Serves 5.
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  #15  
Old 10-26-2008, 05:36 PM
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Here's one that I shared:
Sausalito Cookies

2 cups butter, softened (no substitutes)
2 eggs
2 tsp vanilla extract
1 1/2 cups sugar
1 1/2 cups brown sugar
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
5 cups flour
2 cups chocolate chips
3 cups chopped macadamia nuts

Preheat oven to 375. In large bowl, cream together butter, sugar and brown sugar. Beat in eggs and vanilla.. Stir in salt, baking powder and baking soda. Mix in flour. Stir in chocolate chips and nuts. Shape into 1 inch balls and place on ungreased baking sheet, 2 inches apart. Bake for 9-11 minutes. I leave mine just a little soft set, just starting to turn golden on the bottom. You can roll into larger balls, for larger cookies. Adjust the baking time accordingly.
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  #16  
Old 10-26-2008, 05:38 PM
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I had intentions of sharing this one, but I did't want to quit reading all the yummy recipes while we were chatting.

Cranberry Orange Cookies

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable shortening
3/4 cup powdered sugar
3 T milk
2 tsp pure orange extract
1 tsp orange rind, freshly grated
1 1/2 cups cranberries, chopped

Combine dry ingredients. Cream sugar and shortening together until light and fluffy. Add milk, orange extract and grated orange rind. Gradually add dry ingredients. Fold in cranberries. Form dough into 2 logs, each about 1 1/2 inches in diameter. Wrap in waxed paper and chill for at least 8 hours. Preheat oven to 375 degrees Fahrenheit and lightly grease cookie sheets. Slice logs into 1/4-inch thick slices and bake for 12-15 minutes.
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  #17  
Old 10-26-2008, 05:42 PM
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I love this recipe for mac and cheese:

Double Decker Cheese and Macaroni Casserole

8 oz macaroni, cooked and drained (I love to use ziti instead)
26 oz jar spaghetti sauce

1 lb ground beef, browned and drained
Mushrooms, sliced, browned and drained
1 cup sour cream

8 oz sliced provolone cheese
3 oz sliced mozzarella cheese

Combine noodles, sauce, ground beef and mushrooms. Place half of mixture into a 9 x 12 pyrex casserole dish. Spoon on sour cream. Place provolone slices over sour cream. Spoon in remaining noodle mixture. Top with mozzarella slices. Do not stir. Bake at 350 degrees for until heated through. Now the do not stir directions are sort of like the tags on mattresses that say, Do not remove under penalty of law. Well, sometimes I stir together everything except the two cheeses and then bake it!.
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  #18  
Old 10-26-2008, 05:52 PM
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Natalie Butlers Glazed Carrots




1 lb bacon
1 onion, chopped
3 lbs baby carrots
11 oz maple syrup (approximate)




Cook bacon crisp in large frying pan; crumble. Add onions to pan and cook until transparent. Remove half of the bacon drippings and reserve. Meanwhile, steam carrots until tender, yet crisp. Place carrots back into frying pan with the bacon and onion mixture; coat with mixture. If needed, add some of the reserved bacon drippings. Add maple syrup, a little at a time until desired flavor is reached. Cook carrots until tender. These were a hit at Thanksgiving, and this recipe was my request to the house committee for several dinners at the Elks lodge.
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  #19  
Old 10-26-2008, 05:53 PM
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thank you so much for sharing these....as I did not make it into chat in time....
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Old 10-26-2008, 05:54 PM
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My daughter gave me this one for the charity cookbook I edited:

Chile Rice Casserole






2 cups uncooked instant rice
2 (10.75 oz) cans condensed cream of celery soup
2 (4 oz) cans chopped green chili peppers
2 cups sour cream





1 cup shredded Cheddar cheese




Preheat oven to 325 degrees. In an 8x8-inch baking dish combine rice, soup,
chili peppers and sour cream. Sprinkle Cheddar cheese on top. Bake in for 25 minutes.
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