Post by JJ Judkins on Jun 9, 2011 16:44:23 GMT -6
REC-10 RECIPES # 10
Amarillo Corn Muffins
Corned Beef Brisket with Cabbage
Quesadillas
SOUTHERN PRALINE PECAN BUNDT CAKE
Fudgey Fruit Pizza
Amarillo Corn Muffins
8 ounces Monterey Jack cheese with jalapeño peppers
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, slightly beaten
1 cup buttermilk
3 tablespoons vegetable oil
1/4 cup unsalted pumpkin seeds
1. Heat oven to 400°F. Grease 12 regular (2 1/2-inch) muffin cups.2. Shred half the cheese. Reserve 1/4 cup for garnish. Finely dice remaining cheese.
3. In a large bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt. Add eggs, buttermilk, oil and grated and diced cheese. Stir just until dry ingredients are moistened (do not over-mix).
4. Spoon batter into prepared muffin cups. Sprinkle with reserved cheese and pumpkin seeds. Bake 15 minutes or until muffins are golden brown and top springs back when pressed. Serve warm.
Nutrition Facts Yield 12 muffins Amount Per Serving Calories 220 Total Fat 11g Saturated Fat NA Cholesterol 56 mg Sodium 364 mg Total Carbohydrates 22g Dietary Fiber NA Protein 9g
Corned Beef Brisket with Cabbage
"From Our Home to Yours"
Ozark First Church of the Nazarene
2004
(serves 6)
3 lbs Corned Beef Brisket
1/2 cup Chopped Onion
2 Cloves Garlic, minced
2 Bay Leaves
1 Medium head Cabbage, cut into wedges
1 Cup Maple flavored Syrup
1/2 cup Pure Mustard
1 Tablespoon Prepared Horseradish
Place meat in large saucepan with onion, garlic and bay leaves. Add water just
to cover. Cover with a lid and bring to a boil. Reduce heat to medium low,
simmer 1 hour. Drain. Cover with fresh water, Cover and simmer for 2 to 3
hours or until meat is tender. Remove meat from pan, reserving liquid in
pan. Add cabbage to reserved liquid and cook until tender. Meanwhile, mix
syrup, mustard and horseradish. Place meat in shallow baking pan, spoon 1/2 of the syrup mix over the meat. Reserve remaining syrup mixture for serving
with meat. Bake meat at 350F for 20 minutes, or until meat is well glazed,
brushing frequently with remaining syrup mixture. Heat pan drippings, the
pour over meat. serve with cabbage.
Quesadillas
Pink Ribbon Cookbook, Women First Breast Cancer Support Group
2 (8oz) Cream Cheese, soften
10 Medium Flour Tortillas
1/2 cup Red Bell Pepper, chopped
1 pkg. Ranch Dressing Mix
1/2 cup Green Onion. sliced thin
1/2 cup Black Olives, sliced thin
Mix cheese with ranch dressing, mixing until smooth. Add chopped peppers, onions and olives. spread on Tortillas, Stack five high. Chill. cut into squares
SOUTHERN PRALINE PECAN BUNDT CAKE
1 (18.25 ounce) box butter pecan cake mix
1 (16 ounce) package coconut pecan frosting
4 eggs
3/4 cup vegetable oil
1 cup water
1 cup chopped pecans
Preheat oven to 350 Spray a 9 or 10 inch Bundt
pan with non-stick cooking spray. Combine the cake mix with the,
frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until
combined. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan
then pour in the cake batter. Bake at 350 degrees for 50 minutes or
until a toothpick comes out clean. Makes 1 -9 or 10 inch bundt cake.
Kat
Fudgey Fruit Pizza
Skill Level: Intermediate
Prep Time: 30 Minutes
Ingredients
* 1/2 cup (1 stick) lower fat vegetable oil spread
* 3/4 cup granulated sugar
* 2 teaspoons vanilla extract, divided
* 1/2 cup plus 1 tablespoon HERSHEY'S Cocoa, divided
* 1-1/4 cups all-purpose flour
* 1/2 cup HERSHEY'S Syrup, divided
* 1 package (8 oz.) nonfat cream cheese
* 1 cup powdered sugar
* 2 cups sliced fresh fruit
* 1/4 cup HERSHEY'S Strawberry Syrup
Directions
1. Heat oven to 325°F. Lightly grease 12-inch pizza pan.
2. Beat vegetable oil spread, granulated sugar and 1 teaspoon vanilla until
creamy. Add 1/2 cup cocoa; beat well. Gradually add flour and 1/4 cup chocolate
syrup, beating until well combined. Press dough evenly into prepared pan,
forming cookie crust. Bake 20 to 25 minutes or until set. Cool completely.
3. Prepare filling by combining cream cheese, powdered sugar, remaining 1
tablespoon cocoa and remaining 1 teaspoon vanilla extract. Spread over crust to
within 1 inch of edge. Cover; refrigerate until cold, about 1 hour.
4. Just before serving, place sliced fruit on top; drizzle with remaining 1/4
cup chocolate syrup and strawberry syrup. Serve immediately, cut into slices. 12
servings.~@~@~@~@~@~@~@~
Rhonda G in Missouri
Amarillo Corn Muffins
Corned Beef Brisket with Cabbage
Quesadillas
SOUTHERN PRALINE PECAN BUNDT CAKE
Fudgey Fruit Pizza
Amarillo Corn Muffins
8 ounces Monterey Jack cheese with jalapeño peppers
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, slightly beaten
1 cup buttermilk
3 tablespoons vegetable oil
1/4 cup unsalted pumpkin seeds
1. Heat oven to 400°F. Grease 12 regular (2 1/2-inch) muffin cups.2. Shred half the cheese. Reserve 1/4 cup for garnish. Finely dice remaining cheese.
3. In a large bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt. Add eggs, buttermilk, oil and grated and diced cheese. Stir just until dry ingredients are moistened (do not over-mix).
4. Spoon batter into prepared muffin cups. Sprinkle with reserved cheese and pumpkin seeds. Bake 15 minutes or until muffins are golden brown and top springs back when pressed. Serve warm.
Nutrition Facts Yield 12 muffins Amount Per Serving Calories 220 Total Fat 11g Saturated Fat NA Cholesterol 56 mg Sodium 364 mg Total Carbohydrates 22g Dietary Fiber NA Protein 9g
Corned Beef Brisket with Cabbage
"From Our Home to Yours"
Ozark First Church of the Nazarene
2004
(serves 6)
3 lbs Corned Beef Brisket
1/2 cup Chopped Onion
2 Cloves Garlic, minced
2 Bay Leaves
1 Medium head Cabbage, cut into wedges
1 Cup Maple flavored Syrup
1/2 cup Pure Mustard
1 Tablespoon Prepared Horseradish
Place meat in large saucepan with onion, garlic and bay leaves. Add water just
to cover. Cover with a lid and bring to a boil. Reduce heat to medium low,
simmer 1 hour. Drain. Cover with fresh water, Cover and simmer for 2 to 3
hours or until meat is tender. Remove meat from pan, reserving liquid in
pan. Add cabbage to reserved liquid and cook until tender. Meanwhile, mix
syrup, mustard and horseradish. Place meat in shallow baking pan, spoon 1/2 of the syrup mix over the meat. Reserve remaining syrup mixture for serving
with meat. Bake meat at 350F for 20 minutes, or until meat is well glazed,
brushing frequently with remaining syrup mixture. Heat pan drippings, the
pour over meat. serve with cabbage.
Quesadillas
Pink Ribbon Cookbook, Women First Breast Cancer Support Group
2 (8oz) Cream Cheese, soften
10 Medium Flour Tortillas
1/2 cup Red Bell Pepper, chopped
1 pkg. Ranch Dressing Mix
1/2 cup Green Onion. sliced thin
1/2 cup Black Olives, sliced thin
Mix cheese with ranch dressing, mixing until smooth. Add chopped peppers, onions and olives. spread on Tortillas, Stack five high. Chill. cut into squares
SOUTHERN PRALINE PECAN BUNDT CAKE
1 (18.25 ounce) box butter pecan cake mix
1 (16 ounce) package coconut pecan frosting
4 eggs
3/4 cup vegetable oil
1 cup water
1 cup chopped pecans
Preheat oven to 350 Spray a 9 or 10 inch Bundt
pan with non-stick cooking spray. Combine the cake mix with the,
frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until
combined. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan
then pour in the cake batter. Bake at 350 degrees for 50 minutes or
until a toothpick comes out clean. Makes 1 -9 or 10 inch bundt cake.
Kat
Fudgey Fruit Pizza
Skill Level: Intermediate
Prep Time: 30 Minutes
Ingredients
* 1/2 cup (1 stick) lower fat vegetable oil spread
* 3/4 cup granulated sugar
* 2 teaspoons vanilla extract, divided
* 1/2 cup plus 1 tablespoon HERSHEY'S Cocoa, divided
* 1-1/4 cups all-purpose flour
* 1/2 cup HERSHEY'S Syrup, divided
* 1 package (8 oz.) nonfat cream cheese
* 1 cup powdered sugar
* 2 cups sliced fresh fruit
* 1/4 cup HERSHEY'S Strawberry Syrup
Directions
1. Heat oven to 325°F. Lightly grease 12-inch pizza pan.
2. Beat vegetable oil spread, granulated sugar and 1 teaspoon vanilla until
creamy. Add 1/2 cup cocoa; beat well. Gradually add flour and 1/4 cup chocolate
syrup, beating until well combined. Press dough evenly into prepared pan,
forming cookie crust. Bake 20 to 25 minutes or until set. Cool completely.
3. Prepare filling by combining cream cheese, powdered sugar, remaining 1
tablespoon cocoa and remaining 1 teaspoon vanilla extract. Spread over crust to
within 1 inch of edge. Cover; refrigerate until cold, about 1 hour.
4. Just before serving, place sliced fruit on top; drizzle with remaining 1/4
cup chocolate syrup and strawberry syrup. Serve immediately, cut into slices. 12
servings.~@~@~@~@~@~@~@~
Rhonda G in Missouri