Strawberries

I love Strawberries Milkshake 1 cup milk 6 scoops strawberry ice cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 1 tablespoon strawberry ice cream topping 1 tablespoon whipped cream, optional Fresh strawberries, sliced, optional Directions Combine first 5 ingredients in blender and blend until smooth. Garnish with whipped topping and sliced strawberries. Old Fashioned Chocolate Milkshake 1 cup chocolate or vanilla ice cream 1/2 cup whole milk 3 - 4 tablespoons chocolate syrup Directions Put all the ingredients in the canister of a blender. Blend until smooth. Colorful Roasted Fresh Vegetables Ingredients 1 | pound | red potatoes | cut into 1/8-inch slices | 1 | large | onion | cut into half, then cut into 1/4-inch slices | 3 | small | carrots | or 2 medium, peeled, cut into 1/4-inch slices | 3 | teaspoons | garlic | minced, more or less according to your own taste | 1 1/4 | teaspoons | thyme leaves | dried, or 1 tablespoon freshly chopped | 1 1/4 | teaspoons | tarragon leaves | dried, or 1 tablespoon freshly chopped | 1 | x | salt and black pepper | to taste | 1 | medium | sweet red bell pepper | cut into 1/4-inch slices | 1 | medium | green zucchini | cut into 1/4-inch slices | Directions Preheat oven to 400°F.Coat 13x9-inch baking dish with cooking spray. Toss potatoes, onion and carrots in a large bowl with half each of the oil, garlic, thyme, tarragon, salt and pepper. Arrange tossed vegetables in the prepared baking dish. Bake 10 minutes. At the meantime, in a medium bowl, combine bell pepper and zucchini with remaining oil and seasonings, toss well. Stir into mixture in baking dish. Bake about 35 minutes or until vegetables are tender, stirring once halfway through bake time. Cool lightly and serve warm. Berry Orange Sorbet Ingredients * 1 1/4 cups water * 1/2 cup sugar * 1 1/2 cups fresh or thawed raspberries or blackberries * 1 cup orange juice 2 tablespoons fresh lemon juice Instructions * In a small saucepan, combine 1 cup of the water and all of the sugar. Bring the liquid to a simmer and continue simmering it for about 3 minutes, stirring often, until the sugar dissolves. Remove the pan from the heat and let the syrup cool. * Put the berries and the remaining 1/4 cup of water into the bowl of a food processor and puree them for 30 seconds. Strain the puree to remove the seeds. * In a pitcher, stir together the cooked syrup, the orange and lemon juices, and the seedless berry puree. Pour the mixture into two ice-cube trays and freeze until firm (generally 6 or more hours). A pitcher or a mixing bowl with a spout will make filling the ice-cube trays easier and neater. When you're ready to serve the sorbet, chill serving dishes in the freezer and briefly chill your food processor bowl and blade as well. Then transfer the fruit cubes to the food processor and pulse them, in short bursts, to make a smooth sorbet. Sp Easy Bacon and Cheese Quiche Ingredients * 1 (3 ounce) can bacon bits * 1/2 cup chopped onion * 5 ounces shredded Swiss cheese * 3 ounces grated Parmesan cheese * 1 (9 inch) deep dish frozen pie crust * 4 eggs, lightly beaten * 1 cup half-and-half cream Directions * Preheat oven to 400 degrees F (200 degrees C). * In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust. * Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture. * Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown. * Lasagna Roll-Ups Ingredients * 1/4 pound ground beef * 2 tablespoons chopped onion * 1 garlic clove, minced * 1 (16 ounce) can crushed tomatoes * 1/2 teaspoon salt * 1/2 teaspoon dried oregano * dash cayenne pepper * 1 1/4 cups small-curd cottage cheese, drained * 1/4 cup grated Parmesan cheese * 1 egg, lightly beaten * 1 tablespoon minced fresh parsley * 1/4 teaspoon onion powder * 6 lasagna noodles, cooked and drained * 1/2 cup shredded mozzarella cheese Directions * In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. Spoon half of the meat sauce into a greased 9-in. square baking dish. combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375 degrees F for 30-35 minutes or until heated through. Let stand 10 minutes before serving. * Honey Glazed Ham Ingredients 1 (5 pound) ready-to-eat ham 2 1/4 cup whole cloves 3 1/4 cup dark corn syrup 4 2 cups honey 5 2/3 cup butter Directions Preheat oven to 325 degrees F (165 degrees C). * Score ham, and stud with the whole cloves. Place ham in foil lined pan. * In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. * Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. Red Garlic Mashed Potatoes Ingredients * 8 medium red potatoes, cubed * 2 teaspoons crushed garlic * 1/2 cup butter or margarine * 1/4 cup half-and-half cream * 2 tablespoons white sugar * 1/4 teaspoon steak seasoning * 1/4 teaspoon garlic powder Directions * Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth. Banana Crumb Muffins Ingredients * 1 1/2 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon salt * 3 bananas, mashed * 3/4 cup white sugar * 1 egg, lightly beaten * 1/3 cup butter, melted * 1/3 cup packed brown sugar * 2 tablespoons all-purpose flour * 1/8 teaspoon ground cinnamon 1 tablespoon butter Directions * Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. * In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. * In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Easy Sour Cream Chicken 6 Boneless Skinless chicken breast 6 slices swiss cheese (pre-slice from deli) Place Chicken in 13x9 baking pan and cover each piece of chicken with a slice of swiss cheese. Stir together, Blending Well: 1 can cream of chicken soup 1 pint sour cream low fat of either works well and will easily cover 6 large pieces of chicken. Stovetop or pepperidge farm dry seasoned stuffing mix. Scatter stuffing mix over chicken & soup mixture. Cover with foil and bake at 350 for about 1 hr. During last 10 Weird Chicken 2-4 Chicken Breasts-- Microwave for 10 minutes Mix: 1C Fat Free Catalina Dressing 1/2C Apricot Preserves (Smuckers is best) 1 pkg. Onion Soup Mix (just one envelope, there are two) Pour over chicken when done cooking in Microwave. Bake at 350 degrees for 30 minutes. Served with Broccoli Au Gratin Rice-a-Roni. Pizza Dough (amount for 1 pizza crust) 2 1/2 cup flour 1 Tbs sugar 1 Tbs yeast 1/2 tsp salt 1 cup hot* water 2 Tbs oil 1. Heat oven to 450 2. Mix 2 cups flour, sugar, yeast, and salt 3. Add very warm (*yeast temperature) water and oil 4. Cover and let rise 10 minutes 5. Knead in 1/2 cup flour five minutes 6. Rise 5 minutes 7. Roll out 1/4 in. thick pizza crust 8. Add toppings** 9. Bake at 450 for 10-15 Chicken Milano Ingredients * 1 tablespoon butter * 2 cloves garlic, minced * 1/2 cup sun-dried tomatoes, chopped * 1 cup chicken broth, divided * 1 cup heavy cream * 1 pound skinless, boneless chicken breast halves * salt and pepper to taste * 2 tablespoons vegetable oil * 2 tablespoons chopped fresh basil * 8 ounces dry fettuccini pasta Directions * In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. * Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet. * In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste. * Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve. Cream Cheese Icing 1 4oz cream cheese 1 cup butter/margarine 1 tsp. vanilla 5 cups powder sugar (test to taste) Blend until creamy Strawberry Muffins 1/2 c butter softened 3/4 c sugar 1 egg 2 C flour 2 tsp baking powder 1/2 tsp salt 1/2 c milk 1/2 tsp vanilla 1 1/2 c chopped fresh strawberries 3 tsp sugar 1/2 tsp cinnamon Heat oven to 400 Cream butter and sugar- add egg, mix well Sift flour, baking powder, and salt into a small bowl Add flour mix and milk alternatively to butter mix- add vanilla Gently stir in strawberries Spoon batter into muffin tins Combine sugar and cinnamon- sprinkle over top of muffins Bake for 18-25 minutes Fried Mozzarella Cheese Sticks Ingredients * 2 eggs, beaten * 1/4 cup water * 1 1/2 cups Italian seasoned bread crumbs * 1/2 teaspoon garlic salt * 2/3 cup all-purpose flour * 1/3 cup cornstarch * 1 quart oil for deep frying * 1 (16 ounce) package mozzarella cheese sticks Directions * In a small bowl, mix the eggs and water. * Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch. * In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C). One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Texas Roadhouse Cinnamon Butter 1 cup (2 sticks) butter, softened 1/3 cup sweetened condensed milk (chilled) 1/2 teaspoon corn syrup 3/4 to 1 teaspoon cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator. It was suggested that you use 1/2 cup sugar AND 1/2 cup honey to be closer to the rolls served in the restaurant. Thanks anonymous! Texas Roadhouse ® Sweet Yeast Rolls . 1/2 solid cake of yeast or 1 pkg of active dry yeast 1/2 cup warm water 2 cups milk 1/2 cup sugar 2 quarts all purpose flour 2 TBS melted butter 2 whole eggs 2 tsp salt Directions: Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen. Like Texas Roadhouse Cinnamon Butter 1/2 cup Butter,1/2 cup Powdered Sugar,1/2 cup Honey,1 tsp Cinnamon Blend all ingredients at room temp. * Olive Gardens Minestrone Soup * 3 tablespoons olive oil * 1 cup minced white onions (about 1 small onion) * 1/2 cup chopped zucchini * 1/2 cup frozen cut italian green beans * 1/4 cup minced celery (about 1/2 stalk) * 4 teaspoons minced garlic (about 4 cloves) * 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*) * 1 (30 ounce) can red kidney beans, drained * 1 (30 ounce) can small white beans or great northern beans, drained * 1 (14 ounce) can diced tomatoes * 1/2 cup carrots, julienned or shredded * 2 tablespoons minced fresh parsley * 1 1/2 teaspoons dried oregano * 1 1/2 teaspoons salt * 1/2 teaspoon ground black pepper * 1/2 teaspoon dried basil * 1/4 teaspoon dried thyme * 3 cups hot water * 4 cups fresh baby spinach 1/2 cup small shell pasta * Heat three tablespoons of olive oil over medium heat in a large soup pot. * 2
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. * 3
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. * 4
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. 5
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency House Italian Dressing 1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar Italian Pepper Steak Ingredients * 1 teaspoon Italian seasoning, divided * 1/2 teaspoon salt, divided * 1/2 teaspoon pepper, divided * 1 pound boneless beef sirloin steak, fat trimmed * 1 medium sweet red pepper, julienned * 1 medium sweet yellow pepper, julienned * 1 medium onion, julienned * 6 cloves garlic, peeled and thinly sliced * 1 tablespoon olive oil * 1 (14.5 ounce) can diced tomatoes, drained 1 teaspoon balsamic vinegar Directions * In a small bowl, combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub mixture over both sides of steak; set aside. * In a large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender. Stir in the tomatoes and remaining Italian seasoning, salt and pepper. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Stir in vinegar; keep warm. Place steak on a broiler pan coated with nonstick cooking spray. Broil 4-6 in. from the heat for 4-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 5 minutes before slicing; serve with vegetable mixture. Delicious Black Bean Burritos Ingredients * 2 (10 inch) flour tortillas * 2 tablespoons vegetable oil * 1 small onion, chopped * 1/2 red bell pepper, chopped * 1 teaspoon minced garlic * 1 (15 ounce) can black beans, rinsed and drained * 1 teaspoon minced jalapeno peppers * 3 ounces cream cheese * 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro Directions * Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. * Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. * Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Italian Nachos * 1 Package wontons (found in the produce section), cut on the diagonal to form triangles * 1 package ground pork, cook in a saute pan until browned * 1 6-ounce package grilled chicken pieces (sometimes found in the salad section) * 1 jar Pepperochini peppers (I got mild) * Shaved Parmesan for garnish * For the Cheese Sauce: * 4 tablespoons butter * 1 teaspoon garlic, minced * 3 tablespoons all-purpose flour * 2 1/2 cups half-and-half 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan in a heavy, medium saucepan melt the butter over low heat.Add the garlic and then the flour and stir to combine.Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little.Cook until thickened, about 4 to 5 minutes, stirring frequently.Remove from the heat; add 2 cups of the grated Parmesan.Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.Heat a heavy saucepan or deep fryer to medium. Cook the wontons until light brown.This only takes a few seconds per side. Also can add olives, and tomatoes can sub. Pepperochini peppers for Banana peppers Olive Garden Recipes!! Cheese Ravioli with Fresh Vegetables Ingredients 1 lb mini round cheese ravioli, cooked according to package directions 1/4 cup extra virgin olive oil 1 clove fresh garlic, chopped 2 7-oz jars roasted red peppers, sliced in strips 1 whole, medium fresh zucchini, sliced in half moons 1/2 cup black olives, sliced 1 cup chicken broth Grated Parmesan to taste Fresh chopped parsley for garnish Salt and freshly ground black pepper Procedures * HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste. * DRAIN cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli. * PLACE sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley. Bruschetta al Pomodoro Ingredients 4 Roma (plum) tomatoes, diced 2 garlic cloves, chopped 1 garlic clove, cut in half Black pepper to taste Salt to taste 10 medium fresh basil leaves, chopped 4 Tbsp extra virgin olive oil 8 slices crusty Italian bread Extra virgin olive oil (to drizzle) Procedures * COMBINE diced tomatoes and chopped garlic in a mixing bowl. Season with salt & pepper to taste. Add half of chopped basil and 4 Tbsp of extra virgin olive oil. * DRIZZLE both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides. * RUB grilled bread with cut half of garlic clove to infuse with flavor. Top each slice with tomato mixture. * GARNISH with remaining chopped basil and serve immediately. Spinach & Artichoke Dip Ingredients 2 fresh artichokes 1 lemon, juice squeezed 1 tsp salt OR 1 14-oz can artichoke hearts, drained and sliced 1 lb cream cheese, room temperature 8 oz mascarpone cheese, room temperature 2 Tbsp all-purpose flour, sifted 1 cup Parmesan cheese, grated 1/4 tsp fresh thyme leaves 1/4 tsp crushed red pepper 1 Tbsp fresh flat leaf parsley, chopped 1 garlic clove, minced 5 green onions, chopped Salt to taste Ground black pepper to taste 1 6-oz pack fresh spinach, chopped 8 slices crusty Italian bread Extra virgin olive oil (to drizzle) Procedures Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES * BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice. * COOL artichokes. Clean, peel, remove center “choke” and slice artichoke. * FOLLOW Dip Preparation steps below using fresh artichokes. DIP PREPARATION * MIX all ingredients in a large bowl, except bread and extra virgin olive oil. * COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot. * DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides. * SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread. Alfredo Sauce Ingredients 1 1/2 cup milk 1 1/2 cup heavy cream 1/2 cup imported Parmesan cheese, grated 1/2 cup imported Romano cheese, grated 6 egg yolks from fresh jumbo eggs Salt and black pepper to taste Procedures * HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. * PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). * SEASON to taste with salt and black pepper. Serve over your favorite pasta. Italian Cream Soda Ingredients 1 cup Olive Garden Signature Italian Syrup Flavor (Choose your favorite: Vanilla, Cherry, Orange, Raspberry, Almond, Hazelnut or Caramel) 1/2 cup Half & Half 2 1/2 cups Club Soda Ice (as needed) Whipped cream (if desired) Procedures * MIX ingredients and serve over ice. * ADD a whipped cream garnish to make it more special! Tuscan Garlic Chicken Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cups Parmesan cheese, grated Procedures Pre-heat oven to 350ºF. * MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. * HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. * PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F. * HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. * COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese. Red Robin Mountain-high Mudd Pie ingredients * Red Robin Mountain-High Mudd Pie * 6 cups chocolate ice cream * 1 cup peanut butter cookie pieces * 6 cups vanilla ice cream * 1 2/3 cups creamy peanut butter * 4 chocolate-flavored graham crackers * 1 cup fudge topping * 1 20-ounce squirt bottle chocolate topping * 1 20-ounce squirt bottle caramel topping * 1 can whipped cream * 3/4 cup chopped peanuts * 12 maraschino cherries, with stems * 1. Soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. Make sure the surface of the ice cream is smooth and leveled. * 2. Spread the peanut butter cookie pieces evenly over the top of the ice cream, then cover the bowl and put it back into the freezer for at least 1 hour. * 3. Soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. Again, be sure to smooth and level the surface of the ice cream. Cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour. * 4. Use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. Be sure the ice cream has hardened before you do this or it could get sloppy. * 5. Crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. Put the bowl back into the freezer for at least 1 hour. * 6. Remove the bowl from the freezer and hold it in a sink filled with warm water for about 1 minute. You want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate. * 7. Turn a large plate upside down and place it on top of the bowl. Flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. You may have to put the bowl back into the water if it's stubborn. Once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours. * 8. Without heating it up, spread the fudge evenly over the entire surface of the ice cream mountain. Put the fudge-coated ice cream back into the freezer for 1 hour. * 9. When the fudge has hardened, spread the remaining 1 cup of peanut butter over the entire surface as well. Once again, back into the freezer for at least 1 hour. We're almost there. * 10. Slice the ice cream with a warm knife into 12 pieces. Put wax paper between the cuts so that when you serve it later, it is easy to divide. Then slip it back into the freezer, covered. * 11. When serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. Make three parallel lines down the plate with the squirt bottle of chocolate sauce. Then three parallel horizontal lines made with the bottle of caramel sauce. * 12. Place the slice of ice cream upright onto the plate toward the back of the design. * 13. Spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. Be generous. * 14. Sprinkle about a tablespoon of chopped nuts over your creation. 15. Add a cherry to the top. Marvel at the beauty, then serve it before it melts. Repeat for the remaining slices. Peanut Butter Cup Cookies INGREDIENTS 1 | roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies | 1 | cup miniature candy-coated chocolate baking bits, fall colored (yellow, orange, brown, green, red) | 1/2 | cup salted peanuts | 24 | miniature chocolate-covered peanut butter cup candies, unwrapped | DIRECTIONS | Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in baking bits and peanuts until well blended. | | Onto ungreased cookie sheets, drop dough by 24 heaping tablespoonfuls 2 inches apart; flatten each slightly with fingers. | | Bake 10 to 14 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from cookie sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours. | Italian Vegetable Salad 1 pkg. GOOD SEASONS Italian Dressing Mix 1/4 cup  plus 3 Tbsp. water 1/4 cup White vinegar 1/4 cup  Oil 1 pkg. (9 oz.) refrigerated three cheese tortellini, cooked, rinsed and drained 1 small  Zucchini, cut lengthwise in half, sliced 1/2 cup chopped green peppers 1/2 cup  chopped red peppers 1/2 cup halved cherry tomatoes 2   Green onions, diagonally sliced make it PLACE dressing mix, water and vinegar in cruet or other container with tight-fitting lid. Add oil; cover. Shake until well blended. COMBINE remaining ingredients in large bowl. Add 1/2 cup of the dressing; toss lightly. Cover. REFRIGERATE at least 2 hours. Stir before serving. Double-Layer Pumpkin Pie 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup  plus 1 Tbsp. milk, divided 1 Tbsp. Sugar 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1 can  (15 oz.) pumpkin 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 tsp.  Ground cinnamon 1/2 tsp. Ground ginger 1/4 tsp.  Ground cloves BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust. WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP. Frozen Peanut Butter Turtle Pie 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread 1/3 cup  Creamy peanut butter 1/2 cup Sugar 2 cups  thawed COOL WHIP Whipped Topping 1/4 cup Caramel ice cream topping 1   OREO Pie Crust (6 oz.) 1/4 cup coarsely chopped PLANTERS Pecans, toasted 2 squares  BAKER'S Semi-Sweet Chocolate BEAT cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended. Add COOL WHIP; mix well. SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours. TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie. Fortune Cookies * 1 egg white * 1/8 teaspoon vanilla extract * 1 pinch salt * 1/4 cup unbleached all-purpose flour 1/4 cup white sugar * Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets. * Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture. * Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do. * Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm. Dessert Crepe * 4 eggs, lightly beaten * 1 1/3 cups milk * 2 tablespoons butter, melted * 1 cup all-purpose flour * 2 tablespoons white sugar 1/2 teaspoon salt In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately. * Chinese Curry Chicken * 1 tablespoon yellow curry paste * 1/2 cup chicken broth, divided * 1 teaspoon white sugar * 1 1/2 teaspoons curry powder * 1/2 teaspoon salt * 4 1/2 teaspoons light soy sauce * 1 (5.6 ounce) can coconut milk *   * 1 tablespoon canola oil * 3 skinless, boneless chicken breast halves, sliced * 2 teaspoons minced garlic * 1 teaspoon minced fresh ginger * 1 onion, sliced 2 potatoes - peeled, halved, and sliced * In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. The last 10 mins put in green pepper if you want. * Ghirardelli® Classic White Chocolate Creme Brulee * 4 large egg yolks, at room temperature * 1/3 cup granulated white sugar * 2 cups heavy cream * 4 ounces Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces * 1/2 teaspoon pure vanilla extract 4 teaspoons granulated white sugar Preheat the oven to 300 degrees F.In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla. Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Rechill in refrigerator for 5 minutes before serving. * Fluffy Pancakes * 1 cup all-purpose flour * 1 tablespoon baking powder * 1 cup milk * 3 egg yolks 3 egg whites * In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth. * In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. 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 pancake. Cook until pancakes are golden brown on both sides; serve hot. * Italian Bread Bowls * 2 (.25 ounce) packages active dry yeast * 2 1/2 cups warm water (110 degrees F/45 degrees C) * 2 teaspoons salt * 2 tablespoons vegetable oil * 7 cups all-purpose flour *   * 1 tablespoon cornmeal * 1 egg white 1 tablespoon water * In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 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 40 minutes. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately. * Snickerdoodles 0 1/2 cup butter, softened * 1/2 cup shortening * 1 1/2 cups white sugar * 2 eggs * 2 teaspoons vanilla extract * 2 3/4 cups all-purpose flour * 2 teaspoons cream of tartar * 1 teaspoon baking soda * 1/4 teaspoon salt * 2 tablespoons white sugar 2 teaspoons ground cinnamon Preheat oven to 400 degrees F (200 degrees C).Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. * Microwave Peanut Brittle * 1 1/2 cups dry roasted peanuts * 1 cup white sugar * 1/2 cup light corn syrup * 1 pinch salt (optional) * 1 tablespoon butter * 1 teaspoon vanilla extract 1 teaspoon baking soda * Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. Southwestern Club Wrap 2 Flour tortillas (6 inch) 2 Tbsp.  KRAFT Real Mayo Mayonnaise 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 6 slices  OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast 6 slices OSCAR MAYER Fully Cooked Bacon 1/2 cup  shredded lettuce 1 small Tomato, chopped 1/4 cup  KRAFT Shredded Cheddar Cheese Guacamole * 3 avocados - peeled, pitted, and mashed * 1 lime, juiced * 1 teaspoon salt * 1/2 cup diced onion * 3 tablespoons chopped fresh cilantro * 2 roma (plum) tomatoes, diced * 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional) In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. * Hot Fudge Sauce 0 1 (14 ounce) can sweetened condensed milk * 2 ounces semi-sweet chocolate, chopped * 1/8 teaspoon salt * 1/2 cup water- may not need use for desired consistency 1/2 teaspoon vanilla extract Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes. Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla. Serve. Whipped Potatoes * 2 1/2 pounds potatoes, peeled, quartered and cooked-in veg broth * 1 (3 ounce) package cream cheese, softened * 1/2 cup sour cream * 1/4 cup butter or margarine, softened * 1/2 teaspoon garlic salt * salt and pepper to taste Paprika In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through. * Homemade Butter * 1 pint heavy cream * Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened. * Egg Drop Soup 1 2 (14.5 ounce) cans chicken broth * 1 tablespoon cornstarch * 1 egg, lightly beaten 2 tablespoons chopped green onion In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions. All-American Trifle * 2 cups cold milk * 1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling * 1 (13.6 ounce) package fat free pound cake, cut into 1/2-inch cubes * 1 pint strawberries, sliced * 1 cup blueberries 1 (8 ounce) tub COOL WHIP FREE Whipped Topping, thawed Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Place 1/2 of the cake cubes in 3-quart serving bowl; top with 1/2 each of the fruits. Spread pudding mixture over fruit. Repeat layers of cake and fruit. Top with whipped topping. Refrigerate at least 1 hour or until ready to serve. Monkey Bread * 2 (7.5 ounce) packages refrigerated buttermilk biscuits * 1 cup packed brown sugar * 1 teaspoon ground cinnamon * 1 teaspoon ground nutmeg * 1/2 cup butter or margarine, melted * 1/2 cup chopped nuts 1/2 cup maple syrup Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10-in. fluted pan; sprinkle with half the nuts. Repeat layers. Pour syrup over top. Bake at 350 degrees F for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers Chocolate Chip Pumpkin Bread 3 cups white sugar * 1 (15 ounce) can pumpkin puree * 1 cup vegetable oil * 2/3 cup water * 4 eggs * 3 1/2 cups all-purpose flour * 1 tablespoon ground cinnamon * 1 tablespoon ground nutmeg * 2 teaspoons baking soda * 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Wisconsin Cauliflower Soup 2 tablespoons margarine or butter (1/4 stick) 1 medium onion, chopped 1/4 cup all-purpose flour 1/2 teaspoon salt 2 cups milk 1 can (13 3/4 to 14 1/2 ounces) chicken broth 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces 1 teaspoon Dijon mustard 1 cup shredded cheddar cheese 1 cup pepper jack cheese In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve. * Awesome Turkey Sandwich * 2 slices whole wheat bread, toasted (optional) * 1 tablespoon mayonnaise * 2 teaspoons Dijon-style prepared mustard * 3 slices smoked turkey breast * 2 tablespoons guacamole * 1/2 cup mixed salad greens * 1/4 cup bean sprouts * 1/4 avocado - peeled, pitted and sliced * 3 ounces Colby-Monterey Jack cheese, sliced 2 slices tomato Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top. * Old-Fashioned Pink Lemonade * 2 cups white sugar * 9 cups water * 2 cups fresh lemon juice * 1 cup cranberry juice, chilled * In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice. Olive Garden Salad 1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese * Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.