Fake-And-Bake “Fried” Chicken:

INGREDIENTS:

1  3 1/2- to 4-pound chicken, cut up and skin removed

1  cup  ranch dressing

2  cups  instant potato flakes

Preparation:

* Heat oven to 450º F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes. Arrange on the baking sheet and place in oven. Turn down oven to 350º F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

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Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

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Thin Mint Chocolate Crackers Recipe:
INGREDIENTS:

1 pound bittersweet chocolate
80 buttery round crackers
1/2 teaspoon peppermint extract

Preparation:

* Using a double boiler method, melt the chocolate coatings over hot tap water for 15 – 20 minutes. Stir . Do not cook or get water into the chocolate.
* After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
* Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
* In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

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Apple Dumplings with Rich Cinnamon Sauce Recipe:

INGREDIENTS:

5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch

Preparation:

* Adjust oven rack to lower-middle position and heat oven to 425 degrees.
* Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
* For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
* Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
* While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
* For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

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Texas Chocolate Frosting Recipe :
INGREDIENTS:

1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preparation:

* Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

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Chocolate Covered Potato Chips Recipe:
INGREDIENTS:
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

Preparation:

* Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
* As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
* Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

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Berry Cheesecake Recipe:
INGREDIENTS:

125g plain sweet biscuits, crushed
60g butter or margarine, melted
375g cream cheese (light is fine), softened
375ml evaporated milk, chilled
300g mixed berries, washed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon gelatine
1/4 cup hot water
1 tablespoon icing sugar (for garnishing)

Method:

* Mix the biscuit crumbs with the butter (or margarine) until well combined.
* Press the biscuit mixture in the base of a 22cm springform pan.
* Refrigerate until firm (approximately 2 hours).
* Beat the cream cheese and the sugar together until they form a smooth texture.
* Gradually beat in the evaporated milk and vanilla.
* Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture.
* Pour the cheesecake mixture over the biscuit crumbs in the springform pan.
* Refrigerate until set (approximately 4 hours).
* Immediately before serving, sprinkle berries on your cheesecake and dust the cheesecake and berries with a little sifted icing sugar.

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Valentine Cookies:

Ingredients:

Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt

Cream together:
1 cup shortening
1 cup sugar

Stir in:

1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla

Preparation:
Chill overnight before using. Roll-out dough and cut with a heart cookie cutter.
Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie.
(The tops of the cookies should be facing outward on both top and bottom.)
Sprinkle with 4X Confectioner’s Sugar.

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Chick Pea Burger

Ingredients:
450 Grams Chick Peas (soaked 24 hours) — (1 pound)
1 Medium Onion
1 Medium Potato, Peeled
4 Cloves Garlic
1 Teaspoon Coriander, Ground
1 Teaspoon Cumin, Ground
2 Teaspoons Salt (or to taste)
1/2Teaspoon Pepper
1/2Teaspoon Cayenne (or to taste)
1 Tablespoon Flour
Vegetable Oil for Frying
2 Teaspoons Baking Soda
1 Recipe Sesame Seed Sauce

Direction:
Drain the chick peas. Quarter the onion and potato.
Run all through the fine holes of a meat grinder along with the garlic two times.
Add coriander, cumin, salt, pepper, cayenne and flour and mix well.
Run this mixture through the grinder once more. Mix again. Cover and leave to rest for two to three hours.
Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture.
With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
Deep fry, making sure patties are cooked through and are golden brown.
Remove from oil with a slotted spoon and drain on paper towels.
Serve with Pita bread by cutting the loaves in half and filling the pockets with 2 or 3 patties.
Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers.
Drizzle Sesame Seed sauce over the contents.

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Chocolate Brownie Tort:
Ingredients:
1 cup butter
6 squares unsweetened chocolate
6 eggs
1 teaspoon salt
3 cups sugar
1.5 teaspoons vanilla
1.5 cup flour
.5 bag mini marshmallows

Preheat oven 300º Melt butter and chocolate in top of double boiler – let cool In large bowl, beat eggs and salt and slowly beat in sugar. Add chocolate/butter mixture, vanilla and flour. Mix thoroughly. Pour one half bag of mini marshmallows on top of batter. Bake for 30 minutes – Leave in pan.

Next Step:
15 ounces bittersweet chocolate
1 cup heavy cream
4 tablespoons butter, in pieces
4 egg yolks
1 cup confectioners’ sugar, sifted
.5 cup bourbon

In double boiler, combine chocolate, cream and better. Stir until melted. When mixture is smooth, remove from heat. Whisk egg yolks into chocolate, one at a time until well blended. Gradually, whisk in sugar and then the bourbon

Next Step:
1 cup sugar
12 egg yolks
1 quart milk scaled
1 vanilla bean

Mix sugar and yolks, beat well Pour hot milk over egg mixture and beat over hot water bath When mixture coats the spoon, it is finished. Do not boil.

Next Step:
1) Leave brownie in pan
2) Pour chocolate pate – while still warm – on top of brownie
3) Allow to cool.
4) Serve with vanilla sauce

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Valentine Cake:
Ingredients:

Cream together:

1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs – Beat Well

Read more…

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Pine Apple Aprocot Refrigetor Cheese Cake

INGREDIENTS:-

Crushed Pineapple  -1 can,
Apricot Halves  -1 can, Dash of salt
Cottage Cheese  -2 cups,
Unflavored Gelatine  -2 tbsp,
Lemon juice  -2 tbsp,
Liquid (juice from Canned fruit with water added to equal 1 cup)  -1 cup,
Sour Cream  -1 cup,
Whipping Cream  -1 cup,
Granulated Sugar  -1/2 cup
Graham cracker crumbs  -1/2 cup,
Melted Butter  -3 tsp,
Finely Chopped nuts  -3 tsp.

PREPARATION OF PINE APPLE APRICOT REFRIGERATOR CHEESE CAKE RECIPE:-

•    Place the pineapple and apricot halves in the work bowl of a food processor or blender.
•    Process until pureed, about 45 seconds. Transfer to a large mixing bowl. Add salt and pureed cottage cheese and mix well. Read more…

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