Venetian Christmas Cookies

1 (12 ounce) box vanilla wafers, crushed
1 (14 ounce) can sweetened condensed milk
1 cup nuts, chopped
1 cup shredded coconut
1 cup candied red and green cherries, chopped
1 cup confectioners’ sugar

Combine all ingredients except the confectioners’ sugar, mixing completely. Roll the dough into a log, about 2 inches thick. You may need to powder your hands with confectioners’ sugar to keep the dough from sticking too much. After the log is formed, roll it in confectioners’ sugar until it is completely covered. Wrap in plastic wrap or foil and refrigerate overnight.

When ready to serve, slice into cookies.

Venetian Christmas Cookies

Categories:
cookies
Christmas

Scrambled Egg Cupcakes with Cheddar Cheese Frosting

Posted by bettyboop50 at recipegoldmine.com May 11, 2001

Baskets
8 slices white bread, crusts removed
2 tablespoons butter or margarine, softened

Eggs
2 tablespoons butter or margarine
7 eggs, beaten
3 tablespoons chopped fresh chives or
    1 1/2 teaspoons dried chives
Salt
8 (2 x 2-inch) squares sharp Cheddar cheese

Preheat oven to 350 degrees F.

To prepare baskets, flatten bread slices with rolling pin. Spread butter on one side of each slice. Press bread, buttered side down, into 8 muffin cups. Bake for 12-15 minutes or until lightly toasted.

Meanwhile, prepare eggs. Melt butter in large skillet. Add beaten eggs and chives and cook over medium low heat until softly scrambled. Season with salt, if desired.

When bread baskets are done, increase oven temperature to 475 degrees F.

Fill baskets with scrambled eggs, top each with a square of Cheddar cheese. Return to oven for about 2 minutes or until cheese is melted.

scrambled egg cupcakes with cheddar cheese frosting

Categories:
breakfast
eggs

Mango Relish

1 mango, cut into 1/2-inch cubes
2 green onions, green part only, minced
1/4 teaspoon sesame oil
Juice of 1/2 lime

Combine all ingredients and stir gently.

Makes about 1 1/4 cups.

mango relish

Categories:
preserving
canning

Caramel Fudge

6 cups granulated sugar, divided
2 cups light cream
1/4 teaspoon baking soda
1/2 cup butter or margarine
8 1/2 cups (2 pounds) pecans, broken

The flavor of this golden brown fudge comes from the caramelized sugar.

Combine 4 cups sugar and cream in a heavy 4-quart saucepan. Set aside.

Melt 2 cups sugar in a heavy 10-inch skillet over medium heat. Stir sugar constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares.

Makes about 78 pieces.

caramel fudge

Categories:
candy
fudge

Apple Bread

2 cups granulated sugar
2 eggs
1 teaspoon salt
1 tablespoon vanilla extract
4 medium apples, grated
1 cup vegetable oil
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup chopped nuts
2 cups flour

Combine all ingredients in given order. Bake in two 9 x 5-inch loaf pans at 350 degrees F for 45 to 60 minutes.

apple bread

Categories:
quick bread

Chicken Nuggets Parmigiana

1 (26 to 28 ounce) jar RAG? Old World Style? Pasta Sauce
1 (12 ounce) package refrigerated or frozen fully-cooked chicken
    nuggets (about 18 nuggets)
2 cups (8 ounces) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Preheat oven to 375 degrees F.

Evenly spread 1 1/2 cups pasta sauce in the bottom of a 13 x 9-inch baking dish. Arrange chicken nuggets in dish, top with remaining sauce and sprinkle with cheeses. Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.

4 to 6 servings

Chicken Nuggets Parmigiana

Categories:
chicken

Tomato Bread Salad

Posted by Chefbuzzbuzz at recipegoldmine.com 8/28/2001 7:27 am

1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to
    a paste with a pinch salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 pound vine-ripened red tomatoes,
    cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes,
    cut into 3/4-inch wedges
1/4 cup Nigoise or Kalamata olives
1/4 cup fresh basil leaves, washed well,
    spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

Yield: 2 servings

tomato bread salad

Categories:
salads
vegetable salad

Apple Pie on a Stick

1 Jonathan or Rome apple for each person
1 cup granulated sugar
1 tablespoon cinnamon

Push a stick or dowel through the apple top until the apple is secure on the stick. Place the apple 2 or 3 inches above the hot coals and turn the apple while roasting it. As the apple cooks, the skin browns and the juice drips out. When the skin is loose, remove the apple from the fire (but leave it on the stick). Peel the hot skin off very carefully.

Combine sugar and cinnamon. Roll the apple in the sugar-cinnamon mixture, then return it to roast over the coals, letting the mixture heat to form a glaze around the apple. Remove from coals and let it cool.

apple pie on a stick

Categories:
camping
dessert

Cheese Stollen

1 (8-count) package refrigerated crescent rolls
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
Cinnamon
1 tablespoon lemon juice
1 egg
1 tablespoon flour

Heat oven to 350 degrees F.

Arrange rolls in a flat rectangle on a jellyroll pan or cookie sheet. Push seams together so that cheese mixture will not run through to pan. Mix remaining ingredients until smooth. Spread over crescent rolls, pushing cheese almost to edges. Fold comers over mixture. Sprinkle with cinnamon. Bake for 20 to 25 minutes until rolls are golden brown. Cheese will rise a little then fall. Drizzle with a glaze of confectioners’ sugar and milk while still a little warm. Cool and serve.

cheese stollen

Categories:
breakfast
pastries

Chicken Salsa

4 to 6 boneless chicken breasts
Mexican seasoning or Ortega Taco mix
1 cup all-purpose flour
Salt and pepper
2 (24 ounce) jars Pace Chunk Salsa
1 1/2 cups water
2 chicken bouillon cubes
1 can black beans
Rice, cooked

Skin chicken, then sprinkle with salt and pepper. Set aside.

Mix flour, taco seasoning, flour, salt and pepper together in a paper bag. Place chicken breasts in bag, one at a time. Shake to coat. Set breasts aside for 10 minutes at room temperature.

Meanwhile, heat 1/2 cup vegetable oil in a skillet. Toss and re-coat chicken breasts one more time. Place in oil when hot. Brown on both sides. Remove chicken from pan; drain on paper towels.

Remove all but 2 tablespoons oil from pan, leaving drippings. Add salsa, water and bouillon cubes. Simmer for about 5 minutes over medium heat. Add chicken to pan; cover. Simmer for about 30 to 35 minutes, adding water and salsa as necessary. Heat beans and rice.

Serve Chicken Salsa over a bed of rice and beans. Cover with the sauce from the pan.

Chicken Salsa

Categories:
chicken