Printable Recipe
1 3/4 cups flour
3/4 cup sugar
1 tsp baking pwd
3/4 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 - 2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup coconut
Topping
1/3 cup lemon juice
1/4 cup sugar
1/4 cup coconut, toasted
In a large bowl, combine the flour, sugar, baking pwd, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon zest, and lemon juice until smooth. Stir in the dry ingredients just until moistened. Fold in the coconut. Fill (12) greased muffin cups two-thirds full. Bake 400 degrees for 18-22 minutes or until golden brown and test done. Cool for 5 minutes before removing to wire racks.
In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Poke the warm muffins with a fork, several times and spoon the lemon mixture over the muffins. Sprinkle with the coconut. Cool thoroughly.
Saturday, January 2, 2010
Overnight French Toast
Printable Recipe
1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 loaf French Bread
5 eggs
1 1/4 cups milk
1 tsp vanilla
Mix together the brown sugar and butter until melted and smooth. Remove from heat and stir in the corn syrup. Spread in a greased 9 x 13" pan. Cut the bread in 3/4" slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour over the bread. Cover the pan with plastic wrap and chill overnight. Bake, uncovered, 350 degrees for 30 - 35 minutes.
1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 loaf French Bread
5 eggs
1 1/4 cups milk
1 tsp vanilla
Mix together the brown sugar and butter until melted and smooth. Remove from heat and stir in the corn syrup. Spread in a greased 9 x 13" pan. Cut the bread in 3/4" slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour over the bread. Cover the pan with plastic wrap and chill overnight. Bake, uncovered, 350 degrees for 30 - 35 minutes.
Lemon Streusel Bars
Printable Recipe
1 pkg lemon cake mix
1/2 cup butter
3/4 cup milk
2 eggs
Filling
1/4 cup sugar
1 (8-oz) pkg cream cheese, softened
1 tbsp lemon juice
1 tsp lemon rind
Cut butter into cake mix until crumbly; reserve 1 cup of mixture for topping. To remaining mixture, add milk and eggs, beat on high speed with an electric mixer for 2 minutes. Pour into a greased 9 x 13" pan. Set aside.
Cream together the cream cheese, lemon juice and lemon rind; blend well. Drop by spoonfuls onto the batter and spread in an even layer. Sprinkle reserved crumbs on top and bake 350 degrees for 30 - 35 minutes, or until lightly golden.
Store in the refrigerator.
1 pkg lemon cake mix
1/2 cup butter
3/4 cup milk
2 eggs
Filling
1/4 cup sugar
1 (8-oz) pkg cream cheese, softened
1 tbsp lemon juice
1 tsp lemon rind
Cut butter into cake mix until crumbly; reserve 1 cup of mixture for topping. To remaining mixture, add milk and eggs, beat on high speed with an electric mixer for 2 minutes. Pour into a greased 9 x 13" pan. Set aside.
Cream together the cream cheese, lemon juice and lemon rind; blend well. Drop by spoonfuls onto the batter and spread in an even layer. Sprinkle reserved crumbs on top and bake 350 degrees for 30 - 35 minutes, or until lightly golden.
Store in the refrigerator.
Friday, January 1, 2010
Pulled Pork with Rootbeer BBQ Sauce (crock pot)
Printable Recipe
1 (2 1/2 - 3 pound) boneless pork sirloin roast
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
2 medium onions, cut into thin wedges
1 cup Root Beer
Sauce
3 cups Root Beer
1 cup bottled chili sauce
1/4 tsp Root Beer concentrate, optional (found in the baking aisle with the other extracts)
several dashes hot pepper sauce, optional
toasted hamburger buns
Trim the fat from the pork roast. If necessary, cut roast to fit the crock pot. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Transfer the roast to a 3 1/2 - 5 quart crock pot. Add the onion wedges and 1 cup Root Beer. Cook, covered, on LOW for 8-10 hours, or HIGH for 4-5 hours.
Meanwhile, for the sauce, combine the 3 cups Root Beer and chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered and stirring occasionally, about 30 minutes, or until mixture is reduced to 2 cups. If desired, add the Root Beer concentrate and hot pepper sauce.
Transfer the roast to a serving platter. With a slotted spoon, remove the onion from the juices and set aside. Discard the juices. Using two forks, pull the pork into shreds. To serve, add the pork and onions to the buns, and spoon on the sauce.
1 (2 1/2 - 3 pound) boneless pork sirloin roast
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
2 medium onions, cut into thin wedges
1 cup Root Beer
Sauce
3 cups Root Beer
1 cup bottled chili sauce
1/4 tsp Root Beer concentrate, optional (found in the baking aisle with the other extracts)
several dashes hot pepper sauce, optional
toasted hamburger buns
Trim the fat from the pork roast. If necessary, cut roast to fit the crock pot. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Transfer the roast to a 3 1/2 - 5 quart crock pot. Add the onion wedges and 1 cup Root Beer. Cook, covered, on LOW for 8-10 hours, or HIGH for 4-5 hours.
Meanwhile, for the sauce, combine the 3 cups Root Beer and chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered and stirring occasionally, about 30 minutes, or until mixture is reduced to 2 cups. If desired, add the Root Beer concentrate and hot pepper sauce.
Transfer the roast to a serving platter. With a slotted spoon, remove the onion from the juices and set aside. Discard the juices. Using two forks, pull the pork into shreds. To serve, add the pork and onions to the buns, and spoon on the sauce.
Hawaiian Ham Sandwiches
Printable Recipe
This is a Taste of Home recipe.
8 hoagie buns
8 slices Monterey Jack or Provolone cheese
1/2 of a medium green pepper, thinly sliced
1/2 medium red pepper, thinly sliced
2-3 green onions, thinly sliced
olive oil
1 pound sliced fully cooked ham, cut into thin strips
1 (20-oz) can pineapple tidbits, drained
1 cup (4 oz) shredded Mozzarella cheese
Cut off the tops of the hoagie buns (near the top) and hollow out the insides, leaving about 1/4" (or so) shells; set aside the tops. Discard the hollowed out bread. Place the rolls on a baking sheet and line the inside of each with Monterey Jack cheese. In a skillet, saute the peppers and onions in the oil, for 3 minutes. Add the ham and cook for 3 minutes.Add the pineapple. Remove from heat; drain. Spoon into the rolls. Bake 450 degrees for 5 minutes. Sprinkle with the Parmesan cheese; return to oven until the cheese melts, about 1 minute. Replace the tops of rolls. Serve immediately.
This is a Taste of Home recipe.
8 hoagie buns
8 slices Monterey Jack or Provolone cheese
1/2 of a medium green pepper, thinly sliced
1/2 medium red pepper, thinly sliced
2-3 green onions, thinly sliced
olive oil
1 pound sliced fully cooked ham, cut into thin strips
1 (20-oz) can pineapple tidbits, drained
1 cup (4 oz) shredded Mozzarella cheese
Cut off the tops of the hoagie buns (near the top) and hollow out the insides, leaving about 1/4" (or so) shells; set aside the tops. Discard the hollowed out bread. Place the rolls on a baking sheet and line the inside of each with Monterey Jack cheese. In a skillet, saute the peppers and onions in the oil, for 3 minutes. Add the ham and cook for 3 minutes.Add the pineapple. Remove from heat; drain. Spoon into the rolls. Bake 450 degrees for 5 minutes. Sprinkle with the Parmesan cheese; return to oven until the cheese melts, about 1 minute. Replace the tops of rolls. Serve immediately.
Sausage Sandwich Squares
Printable Recipe
This is a Taste of Home recipe.
3 - 3 1/2 cups flour
1 pkg active dry yeast
1/2 tsp salt
1 1/3 cups warm water (120 - 130 degrees)
1 pound bulk Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shrd Mozzarella cheese
1 egg
1 tbsp water
2 tbsp Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano
1/8 tsp garlic pwd
In a large bowl, combine 2 cups of the four, yeast and salt. Add warm water; mix well. Add enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
In a skillet, cook the sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute the peppers and onion until tender, drain. Press half the dough onto the bottom and 1/2" up the sides of a greased 15 x 10 " jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with cheese.
Roll out remaining dough to fit the pan; place over cheese and seal the edges. In a small bowl, beat the egg and water. Add the Parmesan cheese, parsley, oregano and garlic pwd; mix well. Brush over dough. Cut slits in top. Bake 400 degrees for 20-25 minutes or until golden brown. Cut into squares.
This is a Taste of Home recipe.
3 - 3 1/2 cups flour
1 pkg active dry yeast
1/2 tsp salt
1 1/3 cups warm water (120 - 130 degrees)
1 pound bulk Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shrd Mozzarella cheese
1 egg
1 tbsp water
2 tbsp Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano
1/8 tsp garlic pwd
In a large bowl, combine 2 cups of the four, yeast and salt. Add warm water; mix well. Add enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
In a skillet, cook the sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute the peppers and onion until tender, drain. Press half the dough onto the bottom and 1/2" up the sides of a greased 15 x 10 " jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with cheese.
Roll out remaining dough to fit the pan; place over cheese and seal the edges. In a small bowl, beat the egg and water. Add the Parmesan cheese, parsley, oregano and garlic pwd; mix well. Brush over dough. Cut slits in top. Bake 400 degrees for 20-25 minutes or until golden brown. Cut into squares.
Cashew Clusters
Printable Recipe
These are so good! They are also very easy to make, too. This recipe comes from the Pillsbury Cookbook, that I've had for 20 years, or more. I've always thought of trying this recipe, but I "thought" I wasn't such a fan of dark chocolate. Then someone at work offered me a cashew cluster that was covered with dark chocolate. It was wonderful! The next day I came across this recipe again, and thought they must be one in the same. You can easily use other nuts, or add raisins if you so desire. Be warned though, they are quite addicting.
12-oz pkg (2 cups) semi sweet chocolate chips
1-oz square unsweetened chocolate
2 cups cashews
Line a cookie sheet with waxed paper. In a large saucepan over low heat, melt the chocolate; stir until smooth. Stir in the cashews. Drop candy by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Store tightly covered container in refrigerator.
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