Recipes

Ham And Cheddar In A Loaf

INGREDIENTS:
1 lb. frozen bread dough, thawed
1 pkg.  (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup  MIRACLE WHIP Dressing
1 egg, beaten
1 Tbsp.  KRAFT Grated Parmesan Cheese

 

DIRECTIONS:

HEAT oven to 350°F. Flatten dough on lightly floured surface with hands. Roll into 12×8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.) Top with ham to within 1/2 inch of edges. Mix Cheddar cheese and dressing; spread over ham.

MOISTEN edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

*Recipe by Kraft Foods*

Crackers And Sour Cream With Smoked Meat

Ingredients:

Ritz plain crackers
Sour cream
Smoked dry beef
salt (for taste but for kids I usually don’t add salt)
Dry oregano lives (for taste and color)
Dry parsley lives (again for taste and color)
Black pepper (if you like)

 

Directions:

In a mixing bowl mix together sour cream, salt, oregano, parsley, pepper.

Place crackers on the serving plate, on each put a teaspoon (or less) of the sour cream mix, on top put the meat or veggie of choice, and I used Dry Smoked Beef meat.

Meat Rolls

Ingredients:

1 pack of thin triangle cut pastry lives (I get this at European Food Store)
half a pound of ground beef (or turkey meat, this is also good with cheese and veggies)
seasonings

 

 

Directions:

In a frying pan heat a little oil, add ground meat and seasonings. When the meat is done set aside.

On the counter put 1 pastry sheet and add 1 tablespoon of meat , roll pastry to the larger side.

When your pastry’s are rolled, in a frying pan put oil, heat just a little on the medium to low heat. Place pastries in and fry on the both sides till they are golden brown.

Deviled Eggs
Ingredients:

12 hard boiled eggs
1 table spoon of Mayonnaise with Olive oil (or plain)
1 tablespoon of olive oil
salt (as little or as much as you like)
lemon-pepper to add to the taste
dash of  red hot pepper (if you don’t like hot pepper you can add just about anything I did this for color for kids I live them plain)
dash of dried parsley (again just to add to the taste and for the color)

 

Directions:

After the eggs are boiled, cool them completely. Cut in half and place egg whites on the plate you’ll serve them on. The egg yokes put in a mixing bowl.

Add Olive oil, mayonnaise to the egg yokes and mix till you get the smooth texture. Add salt and lemon-pepper. Mix.

Place in a plastic storage bag (if you don’t have the dispenser) and squeeze generous amounts into the egg whites.

Put a dash of red hot pepper and dash of dry parsley lives on top (or what ever you prefer).

Cream Scones
INGREDIENTS:

2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves, for serving
Softly whipped cream, for serving
DIRECTIONS:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.

Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).

Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

Cinnamon Buns

INGREDIENTS:

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter

 

DIRECTIONS:

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Chocolate Cake

INGREDIENTS:

200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate

 

FOR THE GANACHE:

200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar

 

DIRECTIONS:

Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.

When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Chicken Stir Fry With Rice

 
Ingredients:

1cup uncooked rice
2tablespoons vegetable oil
1pound boneless skinless chicken breasts, cut into 1/2-inch-wide strips
2medium red bell peppers, cut into thin strips
1/2pound fresh asparagus,cut diagonally into 1-inch pieces
1/2cup stir-fry sauce

 

Directions:

Cook rice according to package directions. Keep hot.

Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 3 to 4 minutes or until chicken is cooked through.

Stir in bell peppers and asparagus; reduce heat to medium. Cover; cook 2 minutes or until vegetables are crisp-tender, stirring once or twice.

Stir in sauce; heat through. Serve with rice.

Christmas Tree With Snow Cake

Ingredients:

1 box of Graham Crackers (finely ground)
2 sticks of softened batter (unsalted)
1 tablespoon of vanilla sugar (or 1/2 teaspoon of vanilla extract)
marshmallows (for snow)

 

Directions:

In a large mixing bowl combine ground Graham Crackers, vanilla sugar or extract, softened batter. Mix well by hand till you get smooth and even dough.

Place in the refrigerator for half to 1 hour.

On the counter take pieces of the dough and spread them evenly. If you have star cookie cutters (if not you may cut with knife) cut star shaped dough in many shapes. You’ll need large ones for the bottom of the tree and as you build it up you’ll need smaller pieces.

On the cake plate (or any other) place the largest cookie star and cover it with the melted marshmallows, continue to build your cake. One layer cookie star one layer marshmallow till you have a tree.

On the top you can place a marshmallow and a desired top (this doesn’t have to be eatable it’s mostly for decoration purposes).

Mom’s Meatloaf

Ingredients:

1 pound ground beef
1/2 pound ground pork
1 large egg (to use in the meat)
seasonings by taste (salt,black pepper,meat seasoning,garlic powder,dried parsley)
bread crumbs

 

For the Stuffing:

3 hard boiled eggs (cut into pieces like for salad)
pickles (cut into small pieces)
2 tablespoons of Mayonnaise of choice (you can use mustard too)

 

Directions:

In a large bowl combine ground meats with an egg, seasonings and bread crumbs. Use breadcrumbs just to get that perfect texture of the meat so that you can make a perfect roll for the meatloaf.

When you spread the meat evenly on the waxed paper first put Mayonnaise or Mustard over it in a thin layer, than pickles, than boiled eggs. When you’re done roll meat into a roll and make sure it’s closed on all sides so your stuffing won’t go out while baking.

Preheat oven to 350F or higher depending on how good your oven is. Place waxed paper or foil on the bottom of your baking pan and grease it with oil (of your choice). Place the loaf in the pen and bake for approximately 1 hour in the 350F heat. Check on the meat frequently and turn it midway trough (if this is hard you can take a large spoon and take some oil from the pen and pour it over the loaf BE CARFUL NOT TO BURN YOURSELF)

When loaf is browned equally on all sides, remove it from the oven and let it stand for 5 minutes. Cut loaf in slices and serve immediately.

Note:

I don’t use any sauce or glaze on top, but if you like that you can use about anything with this.

Sugar Cookies

Ingredients:

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoon milk
1/2 teaspoon pure vanilla extract

 
Directions:

Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, milk, and vanilla; mix until incorporated.

Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

Decorate with Royal Icing, optional.
I used colorful sprinkles in a holiday theme colors.

Roll Cookies

Ingredients:

 
250g all purpose flour
1 teaspoon of baking powder
125g melted butter
50g sugar (for low sugar, add more if you want it sweeter)
1/2 teaspoon of cinnamon
2 teaspoons of coco
1 tablespoon of milk
1 egg
1 egg white

 
Directions:

 

In a large bowl combine flour and baking powder. Add butter, 1 egg and sugar.Mix everything by hand till you get a smooth and soft dough. Divide dough in two separate (equal) balls. In one side put cinnamon, in the other put milk mixed with coco. Each side mix separately till well mixed.

Take clear plastic wrap and wrap each mixture separately, and place in the refrigerator for 1 hour.

In a small bowl mix 1 egg white. On the counter put wax paper and put each dough separately and make it into a square or your wish size.

Before making a roll on the paper place first the light dough and put the egg white on it, than on top of it the dark dough again putting the egg white on one side.

Than roll everything into a roll cake. Make sure all sides are equal and well rolled. Than place it into a plastic wrap and place in the refrigerator for 1 more hour.

Preheat the oven to 350. Take 2 cookie sheets and place wax paper on the bottom or the foil (which ever you have). Take the roll from the refrigerator and cut it into equal peaces. Place peaces in the cookie sheets leaving some space between since they’ll grow in size by baking. Bake 12 to 15 minutes till the roll cookies are a little bigger and change a little to golden color.

Donuts

 Ingredients:

2 eggs
2/3 cup sugar
1 teaspoon vanilla
3 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup milk
1/2 stick butter, melted
Vegetable oil, for deep-frying
***Chocolate Glaze***

4 ounces semisweet chocolate, chopped
3 tablespoons butter
1 1/2 cup sifted confectioners’ sugar
***Honey Glaze***

1/2 cup confectioners’ sugar
1/2 cup honey
1/2 teaspoon vanilla
confectioners’ sugar or cinnamon-sugar

 

Directions:
In a large mixing bowl beat eggs, sugar and vanilla until thick and smooth. In another bowl combine flour, baking powder, spices and salt.

Whisk together milk and butter. Add flour mixture and milk mixture alternately to egg mixture, in about 3 additions of each, stirring to form a firm dough. Roll out dough 1/2-inch thick. Use a doughnut cutter or 3-inch and 1/2-inch biscuit cutters to cut out doughnut shapes.

Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning them several times, until golden all over. Using a slotted spoon remove doughnuts to a rack set over a baking sheet to drain.

If using Honey Glaze, immediately spoon over hot doughnuts, letting excess drain onto sheet below; if using Chocolate Glaze, allow doughnuts to cool slightly first. Or let doughnuts cool and dredge in confectioners’ sugar or cinnamon-sugar.

CHOCOLATE GLAZE: In a heavy-based saucepan or in top of a double boiler, melt chocolate with butter. Whisk in sugar, a little at a time. Whisk in about 3 tablespoons water to thin sauce to glazing consistency. Use immediately or keep warm until ready to use.

HONEY GLAZE: In a mixing bowl whisk sugar with honey and vanilla to a maple sugar consistency. Add about 3 tablespoonfuls hot water, a spoonful at a time, until thinned to glazing consistency.

Crapes

 Ingredients:

 
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

 
Directions:

 

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

 
Serving suggestion:
Add a scoop of ice cream,little wiped topping,some chocolate syrup or your favorites!

Thanksgiving Turkey Cupcakes

 Ingredients:

1 box Betty Crocker Super Moist yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting
4 oz vanilla-flavored candy coating (almond bark)
4 oz semisweet baking chocolate
24 Hershey’s Kisses milk chocolates, unwrapped

 
Directions:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting.

Line cookie sheet of waxed paper. In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny corner of each bag. Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide (see diagram). Refrigerate coating and chocolate about 5 minutes until set.

When set, peel feathers off waxed paper and insert into cupcakes. Place milk chocolate candy on each cupcake for head of turkey.

Crunchy Green Bean Casserole

 
Ingredients:

4 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can water chestnuts, drained and chopped
3/4 cup milk
2 (15 ounce) cans green beans, drained ground black pepper to taste
1 1/3 cups French-fried onions

 

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.

Bake for 30 minutes or until heated through.
Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.

Cookie and Coconut Balls

Ingredients:

Honey Grahams Finely Ground (or any kind that you like-I use entire box-about 408g)

Softened Butter (about 2 sticks-make sure it’s sweet or unsalted)

Powdered Sugar (this usually go by taste-I put less than a cup)

Vanilla Extract (now I use this instead of the Rum and about half a teaspoon, but even better option would be Vanilla Sugar)

Coconut Flakes (now you can use chocolate flakes or anything you like)

 

Directions:

In a large bowl combine ground Graham Cookies, sugar, Vanilla extract and softened butter. Everything needs to be smoothly mixed together and preferably by hand (it’s mixed more evenly).

Taking small amounts make balls with your hands and roll them in the coconut or chocolate.

Place in the refrigerator for an hour to cool and get tight.

Chocolate Walnut Brownie

Ingredients:

1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup all purpose flour
1/2 cup coarsely chopped walnuts (about 2 ounces)
Directions:

Preheat oven to 325°F. Lightly butter 13×9×2-inch metal baking pan. Melt butter and chocolate in heavy medium saucepan over low heat, stirring until chocolate mixture is smooth. Cool.

Using electric mixer, beat eggs and sugar in large bowl until light and fluffy. Beat in chocolate mixture, vanilla and salt. Add flour; beat just until blended. Pour batter into prepared pan, smoothing top. Sprinkle top with walnuts. Bake until tester inserted into center comes out with crumbs attached, about 35 minutes. Transfer pan to rack; cool completely.

Pumpkin Roll Cake

Ingredients:

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners’ sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15×10×1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.

Chocolate Chip Cookies

Ingredients:
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (315 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

 

Directions:

Preheat oven to 375 degrees F with rack in center of oven. Line two baking sheets with parchment paper.
Set aside.

In the bowl of your electric mixer or with your hand mixer, cream the butter. Add white and brown sugar and beat until the mixture gets fluffy.Add eggs, one at a time, making sure to beat well after each addition. Add vanilla extract and beat until incorporated.

In a separate bowl, combine flour, baking soda and salt.Slowly add the dry ingredients to the egg mixture, and beat until incorporated, adding chocolate chips half way trough mixing. (If the dough is too soft, cover and refrigerate for about 30 minutes, until firm).

Shape cookies on baking sheets (I use a ice cream scoop). Bake for about 12 to 14 minutes, or until cookies get golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen cookies if 3 inch round!

Pumpkin Cheesecake
Crust:

13/4 cups graham cracker crumbs (about 12 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine melted

Filling:

1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (15 ounces) pumpkin (not pumpkin pie mix)
4 packages (8 ounces each) cream cheese softened
2/3 cup granulated sugar
5 eggs

Directions:
Heat oven to 325°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.

Meanwhile, in another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.

Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.

Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

April Fools Day Breakfast

Ingredients:
1  12-ounce all-butter loaf or pound cake
Marshmallows
Vanilla frosting tinted yellow

Directions:
1. Slice a piece of cake for each person, and toast it until it’s light brown. Cut “toast” in half diagonally.

2. Stack two marshmallows one on top of the other on a plate; microwave on high for 5 seconds. Using the back of a spoon, spread marshmallows into a circle so they look like egg whites. Let cool.

3. Grease an extra-small ice-cream scoop. Use it to put a mound of yellow frosting in center of marshmallows. Arrange toast on the plate with the egg-and the prank is ready to be served!

Potato Salad

Ingredients:

6 large potatoes
2 average carrots
6 hard boiled eggs
4 pickles
1/2 lb of your choice of cooked meat (beef or chicken) or mushrooms (vegetarian version) or shrimps (seafood version)
1/2 can of sweet green peas
salt and pepper
mayonnaise or sour cream

Directions:

Boil potatoes, carrots, and eggs.
Peel and cut all the vegetables in small cubes. Cut pickles. Chop your choice of meat, chicken, mushrooms or shrimps.
Mix everything together. Add peas.
Season with mayonnaise or sour cream.
Add salt and pepper for your taste.

Pasta Margherita

Ingredience:

1 lb. penne pasta, cooked and drained
1 lb. mozzarella cheese, cubed or shredded
4 ounces pepperoni, sliced or cubed (optional)
1/4 cup thinly sliced loosely packed fresh basil leaves (optional)
1 jar (1 lb. 10 oz.) Ragu Old World Style Margherita Smooth Pasta Sauce, heated

Directions:

Mix all of the ingredients together and serve!

*Recipe by Ragu*

Pizza With Ragu Old World Sweet Tomato Basil

Ingredients:

For the Dough:

1 1/4 cups warm water (105F-115F)

1 envelope (.25 ounce) active dry yeast

1 teaspoon sugar

1 tablespoon olive oil

1 teaspoon salt

3 1/2 cups all-purpose flour

For the Toppings:

1 cup Pizza sauce of choice (Ragu Old World Sweet Tomato Basil)

2 cups shredded Mozzarella cheese

Toppings of choice (Mushrooms, red and green peppers, pepperoni, sausage, ham…)

Directions:

Place 1/4 cup warm water in a large bowl. Sprinkle yeast over water; stir in sugar. Let stand 5 minutes. Add remaining water, oil and salt. Stir in flour until dough pulls away from side of bowl.
Turn dough onto lightly floured surface. Knead until smooth, 8-10 minutes. Coat large bowl with cooking spray; place dough in bowl, turning to grease top. Cover loosely with plastic wrap. Let rise in warm place until almost double in size, about 45 minutes. (OR use Bread machine on Dough setting)
Preheat oven to 450F. Punch down dough. Coat two 12-inch pizza pans with cooking spray. Divide dough in half. Roll dough to fit prepared pans; press dough against edge to form rim. Bake crust for 10 minutes.
Remove crust from oven and top with pizza sauce (Ragu Old World Sweet Tomato Basil). Add cheese, add toppings of choice and sprinkle with little more cheese. Bake until cheese is melted, 15-20 minutes longer.

Chicken Quesadillas With Avocado And Tomato Salsa

Ingredients:

2 teaspoon(s) canola oil
1 green onion, thinly sliced
1 lime
1 pound(s) skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide strips
4 burrito-size low-fat flour tortillas
1 cup(s) reduced-fat (2%) shredded Mexican cheese blend
1/2 avocado, peeled, seeded, and cut into 1/2-inch pieces
3/4 cup(s) salsa

Directions:

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.
In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.

Vegetable Lasagna

 Ingredients:

1 (16 oz.) pkg. curly edge lasagna
3 lbs. ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. minced onion
2 tsp. dried basil
1 tsp. garlic powder
4 c. fresh vegetables (broccoli, cauliflower, carrots, zucchini, mushrooms)
4 c. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese

Directions:

Cook lasagna noodles as directed on package. Drain. Rinse with cold water, drain and lay flat on paper towels until needed.

Meanwhile, mix together ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables. Spread 3/4 cup on bottom of 9×13 inch baking dish.

Arrange layer of noodles, then 1/4 of the remaining vegetable mixture and sprinkle with some of the Mozzarella and Parmesan cheese. Continue to make layers, ending with cheese.

Bake at 375 degrees for 50 minutes. Let stand 10 minutes. 8 servings.

 

Chocolate Melt Ice Cream

Ingredients:

2 cups half-and-half

1 cup sugar

3/4 cup melted milk powder (look for jars of melted milk powder next to the ice cream cone section or where baking goods are)

1/4 cup cocoa powder

2  ounces unsweetened chocolate, finely chopped

2 eggs, whisked

1 cup heavy or whipping cream

1 tablespoon vanilla extract

1/4 teaspoon salt

Directions:

Whisk half-and-half, sugar, melted milk powder, cocoa powder and chopped chocolate in a saucepan over medium heat until chocolate melts and mixture is smooth.

Whisk half the cocoa mixture into eggs. Whisk this mixture back into remaining cocoa mixture.

Reduce heat to very low. Whisk constantly until mixture thickens slightly and coats back of a spoon, about 2 minutes. Remove from heat and whisk in cream, vanilla and salt.

Pour into large container, cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice cream freezer; freeze according to manufacturer’s instructions. Serves 12.

Banana Gelato

(Gelato or Italian ice cream tends to be lower in fat than regular ice cream. It’s made from milk and less cream, but its texture is denser because it has less air beaten into it.)

Ingredients:

1-3/4 cups whole milk

2 very ripe bananas, peeled and quartered

5 egg yolks

3/4 cup sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup heavy or whipping cream

Directions:

Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low and simmer 10 minutes.

Cool 5 minutes, then puree in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.

Beat egg yolks and sugar in a large bowl with a mixer at high speed until thick.

Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.

Pour into large container, cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice cream freezer; freeze according to manufacturer’s instructions. Serves 8.

Raspberry Sorbet

Ingredients:

3/4 cup sugar

1/4 cup lime juice

1/4 cup light corn syrup

1/4 cup water

4 cups fresh or frozen raspberries

1/4 teaspoon salt

Directions:

Combine sugar, lime juice, corn syrup and water in saucepan over medium heat and cook, stirring, until sugar dissolves and mixture is clear. Remove from heat, and cool 5 minutes.

Pour into a blender. Add raspberries and salt, cover and blend until smooth.

Strain trough a fine mesh sieve into a large container to remove most of the seeds. 

Pour into large container, cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice cream freezer; freeze according to manufacturer’s instructions. Serves 6.