Daily Recipes for 11/24/08

Peanut butter and Hot Fudge Pudding Cake

1 cup flour
1 1/2 cups sugar, divided
1 1/2 tsp baking powder
2/3 cup milk
2 tbsp oil
1 tsp vanilla
1/2 cup peanut butter
6 tbsp cocoa powder
2 cups hot water

In a large mixing bowl, mix together flour, 1/2 cup sugar, and baking
powder. Add milk, oil, and vanilla. Stir until smooth. Stir in peanut
butter. Place mixture in a greased 9x13 baking pan.

In a small bowl, combine 1 cup sugar and cocoa powder. Sprinkle on top.
Bake at 400F for 30 minutes. Makes 8 servings.

Bernadette Veenstra, Rockland, MI

Date Krumble

Filling
1/2 lb pitted dates
1 1/2 cups water

Batter:
1/2 cup solid shortening
1 cup brown sugar
1 egg
2 cups flour
2 cups dry quick oats
1 tsp baking soda
1 tsp vanilla
Mix dates and water in saucepan. Boil until thickened. Set aside.

In an electric mixer bowl, cream shortening, brown sugar and egg
together. Mix in flour, dry oats, baking soda and vanilla. Mixture will
be crumbly. Pat half of crumb mixture firmly into the bottom of a
greased 9x13 baking pan. Top with the date mixture. Sprinkle remaining
crumb mixture on top and press down gently. Bake at 350F for 30-35
minutes. Makes 18-20 bars

Marie Mahorney, Las Vegas, NV

Chocolate Peanut Bars

1/2 cup light corn syrup
1/4 cup brown sugar
dash of salt
1 cup chunky peanut butter
1 tsp vanilla
2 cups crispy rice cereal
1 cup cornflakes, slightly crushed
1 cup chocolate chips

Combine corn syrup, sugar and salt in a heavy saucepan. Bring to a full
boil. Stir in peanut butter. Remove from heat. Stir in remaining
ingredients. Press into a buttered 9x9 baking pan. Chill about 1 hour
before cutting and removing from pan. Makes 2 dozen bars.

Andrea Zuercher, Lawrence, KS

Daily Recipes for 11/18/2008

I thought since it is getting close to the holidays readers of my blog might like some Appetizer recipes so folks don’t get hungry waiting on the turkey to get done.

Baked Cream Cheese Appetizer

Ingredients:

1 (4 ounce) package refrigerated crescent rolls

1 (8 ounce) package cream cheese

1/2 teaspoon dill weed

1 egg yolk, beaten

Directions:

Unroll dough on a lightly floured surface.

Press together seams to form a 12 x 4 inch rectangle.

Sprinkle one side of the cream cheese with half of the dill weed.

Place brick of cream cheese dill side down in center of dough.

Sprinkle dill on top of cream cheese.

Enclose cream cheese by bringing sides of dough together and pressing

edges to seal.

Place dough on lightly greased cookie sheet.

Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes.

Serve warm.

Makes 8 servings

Baked Taco Dip

Ingredients:

1 16oz can refried beans

1/2 teaspoon cumin

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

1/2 lb. lean ground beef

1/2 cup chopped onion

1/2 cup taco sauce

1-1/2 cups (6oz) shredded cheddar cheese

Tortilla chips to serve

Directions:

Heat oven to 350 degrees F.

lightly greased 9-inch pie plate.

In a small bowl,combine beans and spices.

Spread the mixture in the bottom of the pie plate.

Cook the ground beef and onions over medium heat.

Drain well.

Layer the meat mixture,taco sauce,and cheeese over the bean mixture.

Bake 25-30 minutes or until heated through and cheese is melted.

Makes 3 1/2 cups of dip.

Broccomole Dip

Ingredients:

2 cups chopped fresh broccoli,cooked and chilled

1/4 cup reduced fat sour cream

3 Tablespoons chopped onions

1 Tablespoon mayonnaise

1 lemon,juiced

1/4 teaspoon chili powder

Directions:

In a food processor or blender,combine...

Broccoli,sour cream,onion,mayonnaise,lemon juice,and chile powder.

Blend until smooth.

Transfer to a medium bowl,cover,and refrigerate until chilled.

Bite Size Taco Turnovers

Ingredients:

1/2 pound ground beef

1/4 cup taco sauce

2 teaspoons chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 10oz pkg refrigerated pizza dough

1/4 cup shredded cheddar or American cheese

1 egg

1 teaspoon water

Directions:

Cook ground beef in a small skillet until brown and drain off fat.

Stir in taco sauce,chili powder,onion powder,and garlic powder.

Set aside.

Unroll pizza dough.

Roll dough into a 14x10x1/2x" rectangle.

Cut into twelve 3-1/2" squares.

Divide filling among dough squares.

Sprinkle with cheese.

Brush edges with water.

Lift one corner of each square.

Stretch dough to the opposite corner, making a triangle.

Press edges well with a fork to seal.

Arrange on a greased baking sheet and prick each with fork.

Combine egg and the 1 tsp. water and brush onto turnovers.

Bake in a 425ºF oven for 8 to 10 minutes or until golden brown.

Let stand 5 minutes before serving.

Makes 12 appetizers.

Good Afternoon Everyone!!!!!!!!!

Just wanted to say Hello to anyone dropping by.

Have a wonderful day,

Connie C

Daily Recipe For 11/17/08

Cornbread Salad

5 cups cubed cornbread or crumbled corn muffins
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green bell pepper
1/4 cup sweet pickle relish
1/2 pound sliced bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup sweet pickle juice
Freshly grated Parmesan cheese

Place cornbread in a large salad bowl. Combine tomatoes, onion, green pepper, relish, and bacon. Spoon on top of cornbread.

Mix mayonnaise and pickle juice; pour over vegetables. Sprinkle with Parmesan. Chill before serving.

Serves 10 to 12.

Join My Yahoo Group for Lots of YUMMY Recipes!!!!!!!!!!

Hi All,

Thought you might want to go check out my Yahoo group under

conniescookingcabin

Just do a search and it should come up if it doesn't please send an email to the address I have listed here on my profile and I will send you a personal invite.

Thanks and HAPPY COOKING!!!!!!!!

Connie C

Hello and Welcome!!!!!

This is my 1st attempt at Blogging, Sorry but I have a new puppy named Dixie and she ate my cords for my web cam and my digital camera so for now your just going to have to enjoy my recipes I post with no pics. I am a divorced mother of 3 and live in the NC Mtns where I was born and raised. I am 41 years old and a LEO gal <8/13>. Currently I am a small time caterer and teach in home cooking classes to those who are "Cooking" Impaired...LOL In my spare time I am a volunteer for a not for profit website called http://thepuppyplace.org

We are a information gateway for people looking for information on Guide Dogs and Guide Dog Schools across the country, we have also recently written our 1^st cookbook to help these programs that are in need of lump sum funding, information on the cookbook can be found here or on the puppy place’s website above. We are also hoping to expand out in the near future to help other charities that are in need of donations such as St. Jude, Diabetic Research, Cancer Research Etc. So if you have a charity be it national or In your town please submit the name of it and what it stands for and give as much information on it as you can and we may pick it to be next on our list of charity drives. I am also a BIG lover of Recipes so if you have any family tried and true favorites that you’d like to see added to our cookbooks under YOUR name submit these also or inquire in a email as to how to be a “Recipe Contributor” in our NEXT cookbook. I am easy to get in touch with my email addresses are as follows: conniecthepuppyplace.org or connie28801gmail.com I hope you will send lots of mail as I adore reading and responding to each and everyone. Also keep a look out for a new endeavor of mine, which is to open another restaurant in or around the Asheville area.

Thanks for reading and HAPPY COOKING,

Connie C