Thursday, December 26, 2013

Cupcake Tractor

Amish Sugar Cookies


1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 eggs
1 tsp. vanilla extract
4 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Christmas Tree Cupcakes

Peppermint Candy Cane Fudge


1 bag (12 oz.) white chocolate morsels
1 bag (10 oz.) Andes Peppermint Crunch baking chips
7 oz. jar marshmallow crème
1/2 cup of unsalted butter
3/4 cup of heavy cream
2 cups of granulated sugar
Pinch of salt
1 pkg. (16 oz.) vanilla Candiquik, melted
3 cup Mini Peppermint Marshmallows
5 peppermint candy canes, broken

In a mixing bowl, add white chocolate morsels, Andes baking chips and marshmallow crème, and then set aside. Prepare a 13×9 baking dish by lining it with parchment paper, then set aside.
In medium saucepan, heat butter, heavy cream, sugar and salt over medium high heat. Bring to a boil and continue stirring. Boil for 5 minutes, stirring constantly. Remove from heat. Pour over morsels and marshmallow crème, beating with a whisk until smooth and melted. (I highly suggest using an electric stand or handheld mixer- this fudge is thick)! Pour fudge into prepared baking dish. Melt vanilla candiquik according to package directions, and then allow to cool slightly (about a couple minutes). Fold in the mini marshmallows and pour over top of fudge. Immediately sprinkle with the broken candy canes. Allow fudge to set for about 2-3 hours.

Cheddar-Mshed Potato Casserole


2 lb. Yukon gold potatoes (about 6), peeled, quartered
2 Tbsp. butter
1/2 cup sour cream
1 cup shredded triple cheddar cheese
6 slices bacon, cooked, crumbled

Cook potatoes in boiling water in large saucepan 20 minutes or until tender; drain. Return to pan.
Heat oven to 350 degrees. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon. Bake 30 to 35 minutes or until heated through. Makes 10 servings.

Cream Cheese Mints


4 oz. cream cheese, room temperature
Exactly 1/2 tsp. peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined. Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months.

Dole Whip


2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 Tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Cleo's Pumpkin Dog Biscuits


2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)

Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog. * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat. Makes up to 75 small (1″) biscuits or 50 medium biscuits.

Friday, December 6, 2013

Pork Pocket Sandwiches

Here is a good sandwich recipe. This is good for a small gathering, like the Super Bowl! Enjoy!!


3/4 lb. cooked pork, cut into strips (about 2 cups)
3/4 lb. cooked ham, cut into strips (about 2 cups)
3 to 4 cups tightly packed torn leaf lettuce
2 1/2 cups alfalfa sprouts
2 medium tomatoes, chopped
2 cups (8 oz.) cheddar cheese cubes
5 (6") pocket bread rounds
1/4 cup cooking oil
2 Tbsp. olive oil
2 Tbsp. dried salad herbs
2 Tbsp. red wine vinegar
1/2 tsp. dry mustard
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Combine pork, ham, lettuce, alfalfa sprouts, tomatoes and cheese in a large bowl; toss gently. Cut pocket bread rounds in half; spoon mixture into pocket bread. Combine remaining ingredients in a jar with tight fitting lid. Shake well. Pour dressing over mixture in pocket bread. Makes 10 sandwiches.

Fettuccine Al Fresco


1 tbsp. vegetable oil
1/2 cup diced cooked ham (optional)
1 medium onion, chopped
1/8 tsp. garlic powder OR 1 clove garlic, minced
1 jar (1 lb. 10 oz.) mushroom Italian Sauce (3 cups)
1/4 cup chopped fresh parsley OR 1 tbsp. dried parsley flakes
6 cups hot cooked fettuccine OR spaghetti
Grated Parmesan cheese

Heat oil in saucepan. Add ham, onion and garlic powder and cook until onion is tender. Add pasta sauce and parsley. Heat through. Serve over fettuccine. Serve with cheese. Makes 4 servings.

Perfect Turkey Gravy (With Flavor Variations)


2 pkg. Turkey Gravy Mix
1/4 cup flour
3 cups cold water
1 cup turkey pan drippings or turkey broth
1 cup chopped cooked turkey giblets (optional)

Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.) Makes 15 (1/4-cup) servings.

Flavor Variations:

Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix.

Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.

Apple Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style

Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.

Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.

Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick®

Ground Cinnamon and McCormick® Gourmet Collection® Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

Chocolate-Peppermint Striped Delight


45 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1/2 cup sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups plus 2 Tbsp. cold milk, divided
1/4 cup finely crushed candy canes
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1/4 cup coarsely crushed candy canes
Make It

MIX wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.

REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.

Three-Cheese Party Wheel


1 container (8 oz) Swiss almond cold-pack cheese food
1 container (8 oz) sharp Cheddar cold-pack cheese food
1 container (8 oz) chives-and-onion cream cheese spread
1/4 cup sliced almonds, toasted if desired
1/4 cup finely chopped fresh parsley
80 assorted crackers
Fresh currants, if desired

On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top. Evenly spread Cheddar cheese over Swiss cheese; smooth side and top. Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time. To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants. Makes 20 servings (2 tablespoons spread and 4 crackers each).

Easy Peanut Butter Cheesecake


1 tub (8 oz.) COOL WHIP Whipped Topping
1 package (8 oz.) PHILADELPHIA Cream Cheese (room temperature)
¼ cup BAKER’S Semi-Sweet Chocolate Morsels
½ cup PLANTERS Peanut Butter
1/3 cup sugar
1 shortbread cookie premade pie crust

MIX whipped topping and cream cheese together until blended well. ADD sugar and peanut butter until completely mixed. FILL pie crust and top with chocolate morsels. For firmer pie refrigerate 30 minutes before serving. Serves 8.