CANDY BAR PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (15 OZ)Pillsbury All Ready
Pie Crust
FILLING:
5 (2.07-oz)SNICKERS candy bars
1/2 cup Sugar
4 (3-oz) pkg. cream cheese
Softened
2 Eggs
1/3 cup Sour cream
1/3 cup Creamy peanut butter
TOPPING:
3 tablespoons Whipping cream
2/3 cup Milk chocolate chips

Heat oven to 450 F. Prepare pie crust according to package instructions
for FILLED ONE-CRUST PIE using 9 inch pie pan. Bake at 450 F. for 5-7
minutes or until very light golden brown. Remove from oven;cool.
Reduce temperature to 325 F.

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Place
candy bar pieces over bottom of partially baked crust. In small bowl,
combine sugar cream cheese;beat until smooth. Add eggs one at a time,
beating well after each addition. Add sour cream peanut butter,
beating until mixture is smooth. Pour over candy bar pieces. Bake at
325 F.
for 30-40 minutes or until center is set. Cool completely.

In small saucepan, heat whipping cream until very warm. Remove from
heat; stir in chocolate chips.
Stir until chips are melted mixture is smooth.
Spread over top of pie. Refrigerate 2-3 hours before serving. Store in
refrigerator. 10 SERVINGS : EASW09B Dee Lowe

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Popularity: 4% [?]

Title: BRUCE’S FAVORITE STEAK MARINADE
Categories: Sauces, Cyberealm
Yield: 1 cup

1/2 c Chicken Broth
1/4 c Honey
1/4 c Soya Sauce
2 tb Ketchup
1/4 ts Ginger
1 cl Garlic, minced

1) Mix hot chicken broth (can be OXO) with honey and
soya sauce in a 1 cup measure.
2) Pour mixture into an 8x8x2 cake pan.
3) Mix in ketchup, ginger and garlic.
4) Place steaks in marinade at least 2 hours turning
occasionally.
Soak overnight in the fridge for best results.
Note: Marinade may be kept in the fridge in a sealed
container for several weeks.

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Popularity: 3% [?]

Southwest Skillet Supper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Low Cal Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion — cut into 1/2“wedges
10 milliliters Garlic — minced
1 tablespoon Butter or margarine
2 cups Chicken or turkey — cooked
diced.
2 cups Zucchini — cut into 1/2”cubes
1 medium Red or green pepper — cut in
1×1/4″ strips
1 teaspoon Ground cumin
1/2 teaspoon Salt
1/2 cup Salsa

Cookm onion and garlic in butter until onion is tender. Add chicken,=
zucchini and pepper; sprinkle with cumin and salt. Pour salsa over chicken=
mixture; mix well. Cook over medium-high heat, stirring frequently, until=
vegetables are crisp-tender and most of liquid has evaporated, about 3-4=
minutes. Nutrition Analysis per serving: 181 cal; 23gm pro; 6gm carb; 7gm=
fat; 378mg sod; 67mg chol.

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Popularity: 1% [?]

Title: Chocolate Raspberry Buttercreams
Categories: Cookies
Yield: 36 servings

— ===bottom layer===
4 oz Unsweetened baking c
-hocolate — cut into pieces
1/2 c Butter
2 c Sugar
1 ts Vanilla
4 Eggs
1 c Flour
— ===filling===
1/2 c Raspberry preserves;
-seedless
2 oz Semisweet chocolate; cut
-into pieces
1 oz Unsweetened baking c
-hocolate — cut into pieces
1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter; softened
— ===glaze===
1 oz Unsweetened baking chocolate
1 tb Butter

Preheat oven to 350 degrees. Grease 9 x13″ pan.
Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and
1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl,
beat
2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just
until
blended. Lightly spoon flour into measuring cup; level off. Stir in
flour
just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or
until
set. Cool.
Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate
and
1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1
minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar
water
mixture and beat on highest speed for 5 minutes or until thick and lemon
colored. Gradually add butter a small piece at a time. Beat well after
each
addition. Add melted chocolate and beat until smooth. Spread over
preserves.

Glaze: In a small saucepan over low heat, melt chocolate and butter,
stirring
constantly. Drizzle over filling.

Refrigerate 1 hour. Cut into bars.

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Popularity: 29% [?]

MULTIGRAIN BREAD II – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 c Bread flour (4 7/10 oz)
2 tb Triticale flour *
2 tb Soy flour
1 tb Oats
2 tb Toasted bran
1 tb Cracked wheat cereal
1 t Millet flour
1 t Flax seeds
1 t Cornmeal
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Molasses
1 c Water
1 t Dry yeast

* If triticale flour is unavailable, use 1 tb all purpose flour and
1 tb rye flour. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.

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Popularity: 3% [?]

HEIRLOOM RAISIN MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raisins
1 c Water
1/2 c Butter/Regular Margarine
1/4 c Sugar
2 ea Large Eggs
1 1/2 c Unbleached Flour, Sifted
1 t Baking Powder

Combine raisins and water in saucepan. Bring to a
boil, reduce heat and cover. Simmer 20 minutes.
Drain raisins, reserving liquid. Add enough water to
reserved liquid to make 1/2 cup. Cool well. Cream
together butter and sugar in bowl until light and
fluffy, using electric mixeer at medium speed. Add
eggs, beat 2 more minutes. Sift together flour and
baking powder. Add flour mixture alternately with 1/2
cup of reserved raisin liquid into creamed mixture,
mixing well after each addition. Stir in raisins.
Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 18
minutes or until golden brown. Serve hot with
homemade jam or jelly.

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Popularity: 3% [?]

Title: PREMIER WHITE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 pk NESTLE Premier White baking
-bars, divided (6 oz ea;
-6 foil-wrapped bars)
2 1/4 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Butter or margarine,
-softened
1/3 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz; 1 1/2 cups)

Preheat oven to 350′F. In small saucepan over low heat, melt 3
foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set aside.
In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Beat in melted baking bars. Gradually beat in flour
mixture until soft dough forms. Shape dough into ball; flatten to 3/4″
thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm.

On lightly floured surface, roll out dough to 1/8″ thickness. With 2 1/2″
to 3″ cookie cutters, cut dough into shapes. Place on ungreased cookie
sheets.

Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes.
Remove from cookie sheets; cool completely.

In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
ounces) baking bars. Spread or pipe melted baking bars on cookies.
Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels,
attaching with melted baking bars.

Makes about 3 1/2 dozen cookies.

CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2″ hole near top edge
of each cut out before baking.

MMMMM

Popularity: 4% [?]

Original Dallas Jail House Chili No. 3523 Yields 4 Servings

2 Cups Beef Suet 1 1/2 tsp Dried Sweet Red Chile
4 Lb Coarsely Ground Beef Pods, Ground
3 Cloves Garlic, Crushed 3 Cups Water
1 1/2 Tbls Paprika 8 oz Canned Beef Broth
3 tsp Gebhardts Chile Powder 4 oz Canned Tomato Paste
1 tsp Cumin Seeds – Masa Harina
1 tsp Salt
1 tsp White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.
Add the ground beef, chopped garlic and seasonings.
Cover.
Cook over very low heat, stirring occasionally, for 4 hours.
Add the water, broth and tomato paste.
Continue cooking until the stew thickens slightly (about 1 hour).
Add masa harina as needed to thicken the chili as desired.

Popularity: 5% [?]

Spaghetti Squash Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds spaghetti squash — halved lengthwise
1 cup nonfat ricotta cheese
10 ounces package frozen chopped spinach — thawed and
drained
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon Italian seasoning — crushed
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
1/2 cup nonfat mozzarella cheese — shredded
1 3/4 cups spaghetti sauce
1/2 cup part skim milk mozzarella cheese — shredded

1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook

squash 20 minutes or until fork-tender. Remove from water. Halve squash
lengthwise; remove seeds. MICROWAVE: Halve squash lengthwise. Scrape out

seeds. Place cut-side down on a microwave-safe dish and cook for about 20
minutes on HIGH or until fork-tender, turning over once and covering with
wax paper.
Cool squash slightly and with a fork separate into strands. Set
aside.

2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
beaters,
and seasonings; mix well. Spread evenly in a 13×9-inch baking dish coated
with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over

the spinach mixture.

3. In a large bowl, combine the squash and spaghetti sauce; toss to coat
well. Arrange squash mixture on spinach mixture; top with the part skim
milk mozzarella cheese. Cover with foil; bake at 375° F. for 30 minutes

or
until hot and bubbly. makes 6 servings.

per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg
cholesterol
(17.3g PRO/5.3g FAT/30.2g CHO)

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NOTES : FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the
part skim milk cheese. Add to the top of the dish during the last 5
minutes
of cooking. Remove from oven promptly when the cheese has melted.
per serving: 208 Kcal 4g fat (2g sat fat) 15% CFF 645mg Na 5mg
cholesterol
(17.7g PRO/3.8g FAT/ 30.6g CHO)

SODIUM: The spaghetti sauce is providing 39% of the Na. The salt is
providing 14%. Sodium from the combined cheeses is 23% of the total.
Using
all part skim milk mozzarella cheese will increase the fat per serving by
1.5g and decrease the sodium by 17mg.

Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921

Popularity: 3% [?]

Sensational Tomato Quiche

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Brunch Eggs And Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — * see note
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup green bell peppers — chopped
1 garlic clove — minced
2 pounds tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
3 tablespoons tomato paste
3 tablespoons fresh parsley — chopped
1/8 teaspoon black pepper
4 large eggs — ** see note
12 black olives — sliced
1/3 cup grated Parmesan cheese
8 anchovies — optional

* Pie crust should be partially baked. Use same oven temperature as for
cooking quiche, 350 degrees, and time it so crust will bake about 4-7 minutes
and let cool only about 5 minutes before filling with mixture to continue
baking.

** You will need 1 egg and 3 egg yolks for this recipe.

1. Saute onions, green pepper and garlic in 2 tablespoons oil in a heavy
skillet.

2. Add tomatoes that have been peeled, chopped and seeded. Add the basil,
oregano, salt, green pepper and parsley. Cover and cook over low heat for
5 minutes.

3. Remove cover and raise heat so liquid evaporates. Do not let mixture
scorch. Remove from heat.

4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix
well. Combine with tomato mixture then pour into pie crust.

5. Top with olives, grated cheese and anchovies if you are using them.

6. Bake about 30 minutes or until firm and golden brown.

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Serving Ideas : Serve as an appetizer or with a salad for lunch.

–PART.BOUNDARY.0.8795.emout06.mail.aol.com.825457430–

Popularity: 12% [?]