Free Recipes Amaretto Coffee Brownies

[luvmygroops]

>From the Pillsbury website...

~

Amaretto Coffee Brownies

Prep Time: 15 min ; Start to Finish: 2 hr 30 min 
Makes: 24 bars  


1(19.5-oz.) pkg. Pillsbury® Rich & Moist Fudge Brownie Mix
1/2cup butter or margarine, softened
1/3cup milk
2eggs
12oz. cream cheese, softened
1(7-oz.) jar (1 1/2 cups) marshmallow creme
3tablespoons instant amaretto-flavored coffee powder
3/4cup chopped walnuts


1 .  Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine brownie 
mix and butter; mix at low speed for 45 to 60 seconds or until crumbly. Reserve 
1 cup of the mixture in small bowl for topping. Add milk and eggs to remaining 
brownie mixture; mix until smooth. Spread batter evenly in greased pan.
2 .  In food processor bowl with metal blade or in medium bowl, combine cream 
cheese, marshmallow creme and coffee powder; process until smooth. Spread 
evenly over brownie mixture.
3 .  Add walnuts to reserved 1 cup brownie mixture; mix well. Sprinkle evenly 
over cream cheese mixture.
4 .  Bake at 350°F. for 40 to 45 minutes or until edges are firm to the touch.. 
Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in 
refrigerator.







High Altitude (3500-6500 ft) Add 1/2 cup flour to dry brownie mix. Bake at 
350°F. for 45 to 50 minutes.

 
~~
 
Rhonda G in Missouri  
 
Owner of a_place_for_chatting_and_friends
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Free Recipes OT - I'm sorry...

[luvmygroops]

if you all think that I was "spamming" the group because I had my Yahoo! groups 
in my signature line of my Yahoo! Siggy...I've removed it so you won't have to 
threaten me like someone on a another group did that I've already left...please 
forgive me.  If you want to talk to me about this, please email me OFF-LIST.  
Thanks and have a great weekend!!!
 
~~
 
Rhonda G in Missouri


  

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Free Recipes Artichoke and Spinach Swirls

[luvmygroops]

>From the Campbell's website...

~

Artichoke and Spinach Swirls

From: Kosher Palette
Prep: 45 minutes
Bake: 15 minutes
Cool: 5 minutes

Ingredients:


1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1/2 cup mayonnaise 
1/2 cup grated Parmesan cheese 
1 tsp. onion powder 
1 tsp. garlic powder 
1/2 tsp. ground black pepper 
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 can (14 oz.) artichoke heart, drained and chopped


Directions:


1. Thaw the pastry sheets at room temperature for 40 minutes or until they’re 
easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment 
paper.
2. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, 
spinach and artichokes in a small bowl until the ingredients are mixed.
3. Unfold 1 pastry sheet on a lightly floured surface. With the short side 
facing you, spread half of the spinach mixture on the pastry to within 1-inch 
of the edges. Starting at the short sides, roll up like a jelly roll. Repeat 
with remaining pastry sheet and spinach mixture.
4. Cut each roll into 20 (1/2-inch) slices. Place 2 inches apart on prepared 
baking sheets.
5. Bake for 15 minutes or until golden. Remove from the baking sheet and cool 
slightly on a wire rack. Serve warm or at room temperature. Makes 40 pastries.

 
~~
 
Rhonda G in Missouri  
 
Owner of a_place_for_chatting_and_friends
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Free Recipes Asian Beef Stir-Fry

[luvmygroops]

>From the Kraft website...

~

Asian Beef Stir-Fry   

Prep Time: 10 min 
Total Time: 20 min 
Makes: 4 servings, 2 cups each 
2 cups instant brown rice, uncooked 
1 lb.  boneless beef sirloin steak, cut into thin strips 
2 tsp. minced garlic 
1 pkg.  (16 oz.) frozen stir-fry vegetables, thawed, drained 
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing 
1/4 cup  lite soy sauce 

COOK rice as directed on package. 
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on 
medium-high heat. Add meat and garlic; stir-fry 2 min. Add vegetables, dressing 
and soy sauce; stir-fry an additional 3 min. or until vegetables are 
crisp-tender and meat is cooked through. 
SPOON rice onto serving platter; top with the meat mixture.
 
~~
 
Rhonda G in Missouri  
 
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All are looking for new members!!!


  

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Free Recipes Paula Deen's Almond Chocolate Balls

[luvmygroops]

>From the Food Network website...

~

Almond Chocolate Balls 

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Candy/Sweets


Prep Time: 30 minutes 
Inactive Prep Time: 3 hours 
Cook Time: 7 minutes 
Yield: 75 to 100 balls 

2 (16-ounce) boxes confectioners' sugar 
1/2 cup (1 stick) butter, softened 
1 (14-ounce) can sweetened condensed milk 
1 teaspoon pure almond extract 
1 (14-ounce) package shredded coconut 
1 1/2 cups chopped nuts 
1 (12-ounce) package chocolate chips 

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, 
coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper 
and refrigerate at least 3 hours. Melt chocolate in top of double boiler, 
stirring well. Remove from heat but allow chocolate to remain over hot water. 
(If chocolate becomes too thick, return to heat for a minute or so to thin). 
With a toothpick, dip each ball in chocolate and place on waxed paper until set.

 
~~
 
Rhonda G in Missouri  
 
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Free Recipes A and Z Dip

[luvmygroops]

>From the All Recipes website...

~

A and Z Dip 

"A cold artichoke and zucchini dip that can be served with crackers, corn 
chips, or raw vegetables. Add more hot sauce or pico de gallo seasoning to 
spice it up!"

PREP TIME 10 Min 
READY IN 1 Hr 10 Min 
SERVINGS & SCALING
Original recipe yield: 2 cups


INGREDIENTS
1 zucchini, peeled and finely chopped 
1 teaspoon salt 
1 (8 ounce) package cream cheese, softened 
1/4 cup sour cream 
1 (14 ounce) can artichoke hearts, drained and chopped 
2 tablespoons chopped black olives 
1 teaspoon hot sauce 
salt and pepper to taste 
1/2 teaspoon pico de gallo seasoning
DIRECTIONS
Place the zucchini in a colander, and sprinkle with salt. Place the colander 
over a bowl, and refrigerate for one hour to release the liquid from the 
zucchini. 
In a medium bowl, mix together the cream cheese and sour cream. Stir in the 
artichoke hearts, drained zucchini, and black olives. Season with hot sauce, 
salt, pepper, and pico de gallo seasoning. Serve with crackers, raw vegetables, 
or corn chips.
 
~~
 
Rhonda G in Missouri  
 
Owner of a_place_for_chatting_and_friends
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Free Recipes Awesome Bacon-Tomato Dip

[luvmygroops]

>From the Recipe Zaar website...

~

Awesome Bacon-Tomato Dip

Oh, you HAVE to try this one!! My family LOVES dips and spreads, and even the 
guys got really into this one. I even caught my uncle (who thinks guys are too 
"macho" for dips), eating it straight from the bowl with a spoon!! Best when 
made day of, and lettuce added just before serving. It gets soggy

30 min 20 min prep 
3-4 Cups 

1 cup sour cream 
1/2 cup mayonnaise 
4 ounces cream cheese, room temperature 
1/2 cup shredded cheddar cheese 
1/4 cup chopped onions 
1/4 cup diced green peppers 
1 large tomato, seeded and diced 
1 lb bacon, cooked crisp, cooled and drained 
1/2 teaspoon garlic powder 
black pepper, to taste 
shredded lettuce (to garnish) (optional)


In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar 
cheese, chopped onion and green pepper, garlic powder, and black pepper. 
Crumble bacon into small pieces and add to mixture. 
Add chopped tomato and stir well. 
Garnish with shredded lettuce just before serving, if desired. 
Serve with Townhouse crackers or Wheat Thins. 
Also good served in a bread bowl with bread cubes to dip.
~~
 
Rhonda G in Missouri  
 
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Free Recipes Beef Brisket with Boiled Vegetables

[luvmygroops]

>From the Homestyle Recipes website...

~

Beef Brisket with Boiled Vegetables
Everything is cooked in one pot in simmering liquid spiced with bay leaves, 
peppercorns and cloves. It makes an impressive company dinner. 


Ingredients
3 to 4 lbs. beef brisket
1 onion, sliced
1 stalk celery, sliced
4 sprigs parsley
2 cloves garlic, peeled
2 bay leaves
5 peppercorns
4 whole cloves
8 small potatoes, pared
8 small carrots, pared and quartered
1 head cabbage, cut into wedges
Parsley for garnish

Directions
Wipe beef brisket with damp paper towel. Place in a large kettle. Cover with 
water. Add onion, celery, parsley, garlic and seasonings. Cover and simmer 
about 3 hours or until meat is tender. Remove beef from liquid. Keep warm. Add 
potatoes and carrots to stock. Cover. Bring to a boil. Cook 10 minutes. Add 
cabbage wedges. Cook 15 to 20 minutes longer or until vegetables are tender. 
Reheat meat, if necessary. Carve brisket across grain into thin slices. Place 
on serving platter. Surround with the cooked vegetables. Sprinkle with parsley.

Comments
You can also cook other vegetables in the stock, such as parsnips or beets, if 
you wish.
 
~~
 
Rhonda G in Missouri


  

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Free Recipes Banana Brunch Punch

[luvmygroops]

>From the Recipe Goldmine website...

~

Banana Brunch Punch 

Posted by luvtocook at recipegoldmine.com 6/16/01 6:10:49 am
6 medium ripe bananas
1 (12 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups granulated sugar, divided
1 (46 ounce) can pineapple juice
3 bottles (2 liters each) lemon-lime soda
Orange slices, optional

In a blender or food processor, blend bananas, orange juice and lemonade until 
smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water 
and 1 cup sugar to mixture in blender; blend until smooth. Place in a large 
freezer container. Repeat with remaining banana mixture, water sugar; add to 
container. Cover and freeze until solid.
One hour before serving, take punch base out of freezer. Just before serving, 
place in a large punch bowl. Add pineapple juice and soda; stir until well 
blended. Garnish with orange slices if desired.
 
~~
 
Rhonda G in Missouri


  

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Free Recipes Apple Butter French Toast

[luvmygroops]

>From the Taste of Home website...

~
Apple Butter French Toast 
Mavis Diment of Marcus, Iowa, gives a special treatment in her baked French 
toast slices. She tops them with cinnamony apple butter and toasted slivered 
almonds for a pleasant sweetness and nutty crunch.

SERVINGS6 
CATEGORY
 Main Dish 
METHODBaked 
PREP10 min.
COOK30 min. 
TOTAL40 min.

INGREDIENTS 
6 slices French bread (1 inch thick)

3/4 cup egg substitute

2/3 cup fat-free milk

2 tablespoons apple juice concentrate

1/2 teaspoon vanilla extract

2 tablespoons slivered almonds, toasted

1/4 cup apple butter

1/8 teaspoon ground cinnamon

DIRECTIONS
Place bread in a 9-in. square baking dish that has been coated with cooking 
spray. In a bowl, combine egg substitute, milk, apple juice concentrate and 
vanilla. Pour over bread and turn to coat. Cover and refrigerate for 2 hours or 
overnight. Remove from the refrigerator 30 minutes before baking. Bake, 
uncovered, at 350° for 30-35 minutes or until edges are golden brown. Sprinkle 
with almonds. Combine apple butter and cinnamon; serve with French toast. 
Yield: 6 servings.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Appetizer Cracker Basket

[luvmygroops]

>From the Betty Crocker Website...

~

Appetizer Cracker Basket

Wow guests with your appetizer-serving style!
Prep Time:15 min 
Start to Finish:2 hr 10 min 
Makes:3 dozen crackers


1/2cup Gold Medal® all-purpose flour
1/4cup cornmeal or semolina (pasta) flour
1/4teaspoon salt
1/3cup warm water
4-quart ovenproof bowl
1tablespoon sesame seed, mustard seed, poppy seed or coarse ground black pepper
Cheese and fruit, if desired


Mix flour, cornmeal, salt and water until smooth. Cover and refrigerate at 
least 1 hour but no longer than 12 hours. 

Heat oven to 350ºF. Spray outside of bowl with cooking spray; place upside down 
in 15x10x1-inch pan. Shape dough into 2 balls. Roll each ball on lightly 
floured surface with rolling pin until 1/8 inch thick. Sprinkle with sesame 
seed; gently roll seed into dough. Shape 1 dough, seed side down, over bowl, 
pleating if necessary. Place remaining dough for cracker bread, seed side up, 
on cookie sheet lined with cooking parchment paper.

Bake basket 8 to 12 minutes or until golden brown; remove from oven. Set oven 
control to broil. Broil dough for cracker bread with top 6 to 8 inches from 
heat 3 to 5 minutes; turn over and broil 3 to 5 minutes longer or until light 
brown. Cool completely, about 30 minutes. Remove basket from bowl. Break 
cracker bread into pieces. Fill basket with cracker bread and cheeses.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Bark Candy

[luvmygroops]

>From the CopyKat.com website...

~

Bark Candy

Ingredients

1 (12 oz.) bag semi-sweet chocolate morsels
1/2 (1 lb.) bag peanut butter morsels
2/3 (1 lb.) bag peanut butter M&M's

Directions

Melt chocolate morsels and peanut butter morsels. When melted add M&M's. Pour 
onto baking sheet that is covered in wax paper. Spread the mixture to the edges 
of the baking sheet. Using knife make X's so it will be easy to break apart 
when hardened. It hardens up fast. 
 
~~
 
Rhonda G in Missouri


  

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Free Recipes Baked Pesto Chicken

[luvmygroops]

>From the Cooking.com website...

~

Baked Pesto Chicken 

Source: Nestle® Buitoni®

Makes 4 servings


RECIPE INGREDIENTS

4 boneless skinless chicken breast halves about 1 pound total)
1/2 cup Buitoni Refrigerated Pesto with Basil*
2 to 3 plum tomatoes, sliced (optional)
1/2 cup (3 ounces) shredded mozzarella cheese




RECIPE METHOD

Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.

Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared 
baking sheet.

Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove 
from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes 
or until cheese is melted..

*Buitoni Refrigerated Reduced-Fat Pesto with Basil can be substituted.
 
~~
 
Rhonda G in Missouri


  

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Free Recipes Ballot Box Brownies

[luvmygroops]

>From the CooksRecipes.com website...

~

Ballot Box Brownies

1 cup butter OR margarine 
3/4 cup HERSHEY'S Cocoa 
2 1/4 cups granulated sugar 
1/2 teaspoon salt 
3 large eggs 
1 teaspoon vanilla extract 
1 1/4 cups all-purpose flour 
1/2 teaspoon baking powder 
1 cup HERSHEY'S Semi-Sweet Chocolate Chips 
1 cup chopped nuts (optional) 
CHOCOLATE FROSTING (optional) 
Red, white, blue decorating icing in tube or can 
Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan. 
Melt butter in medium saucepan; add cocoa, stirring until smooth. Remove from 
heat; cool slightly. Add sugar, salt, eggs and vanilla; beat with spoon until 
thoroughly combined. Add flour and baking powder; mix well. Stir in chocolate 
chips and nuts, if desired. Spread batter into prepared pan. 
Bake 30 minutes or until top is dry and brownies begin to pull away from sides 
of pan. Cool completely in pan on wire rack. 
Frost, if desired. Cut into bars.. 
Garnish with Vote theme, using red, white and blue icing. 
Makes about 36 brownies.
CHOCOLATE FROSTING: 

1/4 cup butter or margarine, softened 
1 1/2 cups powdered sugar 
1/4 cup HERSHEY'S Cocoa
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract 
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk, 
beating to spreading consistency. 
Stir in vanilla. 
Makes about 1 cup frosting.
Recipe and photograph provided courtesy of The Hershey Company, Copyright 
©1995-2005..

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Beef Penne Pasta Casserole

[luvmygroops]

>From the Meals.com website...

~

Beef Penne Pasta Casserole

This casserole with pasta and beef is sure to become a family favorite. It's 
also easy to prepare ahead and freeze for up to 2 months. When you're looking 
for a quick meal, just put it in the oven to bake.

Estimated Times
Preparation Time20 mins.
Cooking Time35 mins.


Ingredients

1pound dried penne pasta, prepared according to package directions


8ounces lean ground beef 


1small onion, chopped


2cups water 


2cans (6 ounces each) Italian tomato paste 


1/3cup red wine or water 


1tablespoon MAGGI Instant Beef Flavor Bouillon 


2cups (8 ounces) shredded Monterey Jack cheese


Directions

PREHEAT oven to 350° F.

COOK beef and onion in large saucepan, stirring occasionally, until beef is no 
longer pink. Add water, tomato paste, wine and bouillon; cook, stirring 
occasionally, for 10 to 15 minutes or until flavors are blended.

LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 
1/2 sauce and 1/2 cheese. Repeat layers; cover.

BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season 
with salt.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight 
in refrigerator. 

PREHEAT oven to 350° F. 

BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season 
with salt.

Serving Size: 6


~~
 
Rhonda G in Missouri


  

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Free Recipes Leftover Turkey Pie

[luvmygroops]

>From the All_Easy_Cookin_Recipes Group...

~

Leftover Turkey Pie

1 c. flour
1 c. milk
3 tsp. butter or margarine
2 c. diced turkey
1 pkg. frozen mixed vegetables
1 can whole kernel corn
1 can tiny English peas
1 can mushroom soup or cream of chicken soup
1 sm. can potato sticks
1 sm. can mushrooms (optional) 

To make the batter for the pie, melt the butter or margarine in a large, flat 
pan sometimes used for sheet cakes. Mix together the flour and milk. Mixture 
will be lumpy, but this is normal. Pour mixture into pan on top of butter; set 
aside. Next cook 1 package of frozen mixed vegetables. Add 2 cups of diced 
turkey, can of soup, can of corn, English peas and small can of potato sticks. 
Mushrooms are optional, but tasty! Stir together and pour mixture onto batter. 
Put the majority of the mixture in the middle because it will even out as it 
cooks and the crust bakes around it. Cook at 350-375 degrees for about 30 
minutes

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Oven Pulled Pork

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Oven Pulled Pork

1 large pork butt or shoulder 
2 TB liquid smoke
2 TB salt, 
Preheat oven to 325 degrees. Trim the pork if you like and sprinkle salt and 
liquid smoke over the meat, rubbing it in well. Place the pork in a 13x9 inch 
pan and cover it tightly with aluminum foil. Bake for four hours and check to 
see if you can shred some meat off of the side of the pork. Remove cover and 
bake for 30 minutes more or for one hour until the top has nicely browned. You 
can baste the meat at this time with the juices. 

Let the meat cool for a few minutes and then shred. Shred the pork with the 
juices for a more tender meat.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Basic Pumpkin Pie

[luvmygroops]

>From the RecipeLand.com website...

~

Basic Pumpkin Pie

Prep:15
Cook:65
Total:1 hr 20


Ingredients
AmountIngredientPreparation
2largeeggsslightly beaten
1poundpumpkincooked
3/4cupsugar
1/2teaspoonsalt
1teaspooncinnamonground
1 1/8teaspoonsgingerground
1/4teaspoonclovesground
1/8teaspoonnutmegground
1 1/2cupsevaporated milk
1eachpie shell (9 inch)frozen, deep dish

Directions
Preheat oven to 425 degrees F and preheat a cookie sheet at the same time. 
Place the crust on the preheated cookie sheet and pour the pie filling into the 
crust. Put in oven and bake 15 minutes. Then reduce oven temperature to 350 
degrees F and bake an additional 40 - 50 minutes or until knife inserted in 
center comes out clean. Cool completely.
 
~~
 
Rhonda G in Missouri


  

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Free Recipes ICING IN THE CAKE

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

ICING IN THE CAKE

4 eggs
3/4 cup oil 
1 cup milk
1 box of cake mix
1 container of frosting

Break eggs into bowl and beat well by hand. Add oil and milk and mix well. Pour 
in the cake mix and stir in by handDO NOT BEAT. Finally FOLD the frosting. 
You can just use only 3/4 of the frosting, if you want, and then use the rest 
as a glaze by putting it in the microwave for a few seconds. 

I do this sometimes. Pour into a greased or sprayed (I use the spray with flour 
in it) bundt pan. Bake at 350 for 55 min. Sometimes I turn mine down to 
325 the last 20 min to prevent over-browning but that is my oven. Till 
toothpick comes clean. Let set for 10 minutes and invert onto a plate.


 
~~
 
Rhonda G in Missouri


  

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Free Recipes Pumpkin chiffon Pie

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Pumpkin chiffon Pie 

2 3/4 C. cold skim milk
2 pkgs instant sugar-free vanilla pudding mix
1 can solid-pack pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 reduced-fat graham cracker crust
Light frozen cool whip and additional cinnamon, optional

In a mixing bowl, combine milk and pudding mix. Beat for 1 min (mixture will be 
thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. 
Cover and refrigerate for 2 hours or until firm. If desired, garnish with 
whipped topping and sprinkle with cinnamon.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Hot Turkey Salad

[luvmygroops]

>From the All Recipes website...

~

Hot Turkey Salad 

SUBMITTED BY: princessde 
"Need a quick and easy dinner idea for leftover turkey? This is my 
grandmother's recipe, one she made the Monday following Thanksgiving. I'm so 
glad I found the recipe. It's quick and easy, not to mention delicious!"

PREP TIME 30 Min 
COOK TIME 10 Min 
READY IN 40 Min 

SERVINGS & SCALING
Original recipe yield: 6 servings


INGREDIENTS
2 cups cubed cooked turkey 
2 cups chopped celery 
2 teaspoons grated onion 
1/2 cup pecans, chopped 
1/2 teaspoon salt 
1 cup mayonnaise 
2 tablespoons fresh lemon juice 
1/2 cup Cheddar cheese, grated 
1 cup potato chips, crushed 
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13 inch baking dish. 
Mix the turkey, celery, onion, pecans, and salt together in a mixing bowl. Stir 
in the mayonnaise and lemon juice until evenly blended. Spoon into the prepared 
baking dish. Sprinkle with Cheddar cheese, then potato chips. 
Bake in preheated oven until cheese melts, 10 to 12 minutes. 
~~
 
Rhonda G in Missouri


  

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Free Recipes White Chocolate Mousse Pastries

[luvmygroops]

>From the Campbell's website...

~

White Chocolate Mousse Pastries

From: Campbell's Kitchen
Prep: 30 minutes
Bake: 30 minutes
Chill: 1 hour 

Serves: 6


Ingredients:


1 pkg. (10 oz.) Pepperidge Farm® Puff Pastry Shells 
6 squares (1 oz. each) white chocolate 
1 1/2 cups heavy cream 
1 square (1 oz.) semi-sweet chocolate, melted


Directions:


BAKE pastry shells according to pkg. directions.
MICROWAVE white chocolate and 1/4 cup cream on HIGH 2 min. or until chocolate 
is almost melted, stirring halfway through heating. Stir until smooth. Cool to 
room temperature.
BEAT remaining cream with electric mixer at medium speed until soft peaks form. 
DO NOT OVERBEAT. Fold half of the whipped cream into white chocolate mixture. 
Fold in remaining whipped cream just until blended. Spoon into pastry shells. 
Drizzle with melted chocolate.. Refrigerate 1 hr.
TIP: How to drizzle chocolate: Place chocolate in a heavy-duty zipper-style 
plastic sandwich bag. Close bag tightly. Microwave on HIGH 45 seconds or until 
chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one 
corner (about 1/8"). Holding top of bag tightly, drizzle chocolate through 
opening.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Easy Pumpkin Cream Trifle

[luvmygroops]

>From the All Recipes website...

~

Easy Pumpkin Cream Trifle 

SUBMITTED BY: Stacey 
"I won 3rd place in a cook-off with this very easy holiday recipe."

PREP TIME 25 Min 
COOK TIME 45 Min 
READY IN 3 Hrs 10 Min 

SERVINGS & SCALING
Original recipe yield: 20 servings


INGREDIENTS
1 (18.25 ounce) package spice cake mix 
1 (3.4 ounce) package instant vanilla pudding 
1 cup pumpkin puree 
1/2 cup water 
1/2 cup vegetable oil 
3 eggs 
2 teaspoons pumpkin pie spice 
2 cups cold milk 
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling 
2 cups whipped topping 
1 cup chopped toasted pecans 
1 cup English toffee bits 
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking 
dish. 
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie 
spice in a large mixing bowl; pour into the prepared dish. 
Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room 
temperature on a wire rack. Cut the cake into 1-inch cubes. 
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 
minutes. Fold the whipped topping into the pudding mixture. 
Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of 
the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat 
layering until all ingredients are uses. Refrigerate 1 hour before serving.
~~
 
Rhonda G in Missouri


  

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Free Recipes Ultra Creamy Mashed Potatoes

[luvmygroops]

>From the Campbell's website...

~

Ultra Creamy Mashed Potatoes
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes

Serves: 6


Ingredients:


3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified 
Organic)
5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream 
2 tbsp. butter 
Generous dash ground black pepper 


Directions:


Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a 
boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes 
are tender. Drain, reserving the broth.
Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add 
additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and 
crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into hot 
mashed potatoes. Sprinkle with remaining bacon.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Fiesta Chicken Soup

[luvmygroops]

>From the Campbell's website...

~

Fiesta Chicken Soup

From: Campbell's Kitchen
Prep: 5 minutes
Cook: 25 minutes

Serves: 5


Ingredients:


Vegetable cooking spray 
1 lb. skinless, boneless chicken breast, cut into cubes
1 large green or red pepper, coarsely chopped (about 1 cup)
2 tsp. chili powder 
1 tsp. garlic powder 
3 1/2 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic 
Chicken Broth 
1 pkg. (10 oounces) frozen whole kernel corn 
1 cup cooked rice 
1 tsp. chopped fresh cilantro leaves or parsley
5 lime wedges 


Directions:


Spray a 3-quart saucepan with cooking spray and heat over medium heat for 1 
minute. Add the chicken, pepper, chili powder and garlic powder. Cook for 5 
minutes stirring often.
Stir the broth, corn and rice into the saucepan. Heat to a boil. Reduce the 
heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir 
in the cilantro. Serve each serving of soup with 1 lime wedge.
TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® regular or 
Certified Organic Chicken Broth in place of the Natural Goodness™ Chicken Broth.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Vegetable Salad

[luvmygroops]

>From the Campbell's website...

~

Vegetable Salad
From: Campbell's Kitchen
Prep: 15 minutes

Serves: 6


Ingredients:


1 large yellow squash OR zucchini, cut in half lengthwise and sliced (about 1 
1/2 cups)
1 large green or red pepper, cut into 1-inch pieces (about 1 1/2 cups)
1 cup Pepperidge Farm® Zesty Italian Croutons 
1 cup mushroom cut in quarters (about 3 ounces)
1/2 cup drained marinated sun-dried tomatoes, sliced
3/4 cup walnut halves 
1/2 cup prepared Italian salad dressing 


Directions:


In large bowl toss squash, pepper, croutons, mushrooms, tomatoes, walnuts and 
dressing until evenly coated. Serve immediately.
 
~~
 
Rhonda G in Missouri


  

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Free Recipes Sweet & Tangy Chicken

[luvmygroops]

>From the Campbell's website...

~

Sweet & Tangy Chicken

From: Campbell's Kitchen
Prep/Cook: 20 minutes

Serves: 4


Ingredients:


1 tbsp. butter OR margarine 
4 skinless, boneless chicken breasts 
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup OR Campbell's® Healthy 
Request® Condensed Tomato Soup 
1/4 cup water 
1 tbsp. packed brown sugar 
1 tbsp. vinegar 
4 cups hot cooked regular long-grain white rice 


Directions:


HEAT butter in skillet. Add chicken and cook until browned.
ADD soup, water, sugar and vinegar. Heat to a boil. Cover and cook over low 
heat 5 min. or until done. Serve with rice.

 
~~
 
Rhonda G in Missouri


  

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Free Recipes Thanksgiving-Style Turkey Meatloaf

[luvmygroops]

>From the All Recipes website...

~

Thanksgiving-Style Turkey Meatloaf 

SUBMITTED BY: Adam 
"This recipe is a great alternative to traditional meatloaf. It's delicious 
using veggies and ground turkey to compliment one another. The white gravy adds 
a sense of the holiday season with its wonderful aroma and flavor. Please be 
aware, measurements are estimates as I use the Italian-style 'to taste' method 
of cooking. Go with what feels right!"

PREP TIME 20 Min 
COOK TIME 55 Min 
READY IN 1 Hr 15 Min 

SERVINGS & SCALING
Original recipe yield: 8 servings


INGREDIENTS
2 pounds ground turkey 
2 eggs, beaten slightly 
1 onion, coarsely chopped 
3/4 cup regular rolled oats 
1/2 cup fresh green beans, chopped 
1/2 cup fresh cranberries, chopped 
1 teaspoon dried rosemary 
1 teaspoon bay leaf, crumbled 
salt and ground black pepper to taste 
1/4 pound thinly sliced pancetta 
  
2 tablespoons butter 
2 tablespoons all-purpose flour 
1 clove garlic, minced 
1 teaspoon ground cinnamon 
1 teaspoon freshly grated nutmeg 
1 cup milk 
1/2 cup chicken broth 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x9 inch square baking 
dish. 
Mix the ground turkey with the eggs, onion, rolled oats, green beans, 
cranberries, rosemary, and bay leaf in a large bowl. Use your hands to 
thoroughly blend the ingredients. Season to taste with salt and pepper. Spread 
the ground turkey mixture over the bottom of the prepared dish. Top with a 
layer of pancetta. 
Bake the meatloaf in preheated oven for 45 minutes to 1 hour. Check for 
doneness when juices run clear, and an internal thermometer inserted into the 
meatloaf reaches 160 degrees F (70 degrees C). 
Meanwhile, to make the gravy, melt the butter in a pan over medium heat. Stir 
in the flour, and cook for 1 to 2 minutes until the mixture becomes paste-like 
and light brown. Stir in the garlic, cinnamon, and nutmeg. Gradually whisk in 
the milk and chicken broth, bringing the mixture to a boil. Lower the heat to 
medium, and continue cooking and whisking until desired thickness is reached. 
Season to taste with salt and pepper. Serve spooned over sliced meatloaf.
~~
 
Rhonda G in Missouri


  

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Free Recipes Honey Roasted Almonds

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Honey Roasted Almonds

2 c whole almonds
2 T soy sauce
2 T honey
1/2 t grated orange zest
1/2 t garlic powder
1/2 t ginger
2 t olive oil

Preheat oven 350 degrees. Mix all ingredients in a medium bowl, tossing to 
completely cover nuts. Spread almonds in a single layer on a jellyroll pan and 
toast for 15 minutes-stirring twice during baking. Serve immediately or store 
airtight for up to 3 days. 

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Wicked Hot Chocolate Mousse

[luvmygroops]

>From the Food Network website...

~

Wicked Hot Chocolate Mousse 

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Hot & Spicy


Difficulty: Medium 
Prep Time: 20 minutes 
Inactive Prep Time: 3 hours 
Cook Time: 5 minutes 
Yield: 6 servings 

4 large eggs, separated* 
1/2 cup sugar 
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces 
1/4 cup water 
3 tablespoons coffee liqueur 
4 teaspoons Chili Oil, recipe follows 
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 
Spicy Whipped Cream, recipe follows

Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee 
liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a 
saucepan of simmering water (do not allow the bottom of the bowl to touch the 
water); whisk constantly until the mixture is very thick and frothy, about 3 
minutes. Add the chocolate and stir until melted and smooth. Remove from the 
heat. Using an electric mixer, beat the egg whites in another large bowl to 
soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff 
and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of 
the meringue into the warm chocolate mixture to lighten, then fold in the 
remaining meringue. Cover tightly with plastic wrap and refrigerate until set, 
at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with 
spicy whipped cream and serve. 

Chili Oil: 
2 cups olive oil 
4 teaspoons dried crushed red pepper flakes 

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook 
over low heat until a thermometer inserted into the oil registers 180 degrees 
F, about 5 minutes. 
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and 
pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. 

Yield: 2 cups 
Prep Time: 2 minutes 
Cook Time: 5 minutes 
Inactive Prep Time: 2 hours 

Spicy Whipped Cream: 
1 cup heavy cream 
1/4 cup granulated sugar 
Cocoa powder 
Ground cayenne pepper 

With an electric mixer, whip cream gradually adding the sugar until soft peaks 
form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve 
immediately. 

Yield: 2 cups 
Prep Time: 5 minutes 
Cook Time: 
Inactive Prep Time: 

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs 
due to the slight risk of Salmonella or other food-borne illness. To reduce 
this risk, we recommend you use only fresh, properly-refrigerated, clean, grade 
A or AA eggs with intact shells, and avoid contact between the yolks or whites 
and the shell.

~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Luscious Slush Punch

[luvmygroops]

>From the All Recipes website...

~

Luscious Slush Punch 

SUBMITTED BY: Valerie  
"This is without a doubt the best punch I've ever had! Makes enough for 2 punch 
bowls. This is our Christmas Eve punch tradition, and there is never a drop 
left!"

PREP TIME 15 Min 
COOK TIME 5 Min 
READY IN 8 Hrs 20 Min 

SERVINGS & SCALING
Original recipe yield: 50 (4 ounce) servings


INGREDIENTS
2 1/2 cups white sugar 
6 cups water 
2 (3 ounce) packages strawberry flavored gelatin mix 
1 (46 fluid ounce) can pineapple juice 
2/3 cup lemon juice 
1 quart orange juice 
2 (2 liter) bottles lemon-lime flavored carbonated beverage 
DIRECTIONS
In a large saucepan, combine sugar, water, and strawberry flavored gelatin. 
Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. 
Divide mixture in half, and freeze in 2 separate containers. 
When ready to serve, place the frozen contents of one container in a punch 
bowl, and stir in 1 bottle of lemon-lime soda until slushy.
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Microwave Oven Peanut Brittle

[luvmygroops]

>From the All Recipes website...

~

Microwave Oven Peanut Brittle 

SUBMITTED BY: Linda C.
"I have used this for years and it is very good; much easier than the 
traditional method and tastes just as good."

PREP TIME 10 Min 
COOK TIME 20 Min 
READY IN 30 Min 

SERVINGS & SCALING
Original recipe yield: 1 pound

INGREDIENTS
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 
DIRECTIONS
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. 

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Really Onion Dip

[luvmygroops]

>From the Food Network website...

~

Really Onion Dip 

Recipe courtesy Food Network Kitchens Cookbook, Meredith, 2003
Show: Sara's Secrets
Episode: Family Favorites


Difficulty: Easy 
Prep Time: 30 minutes 
Inactive Prep Time: 3 hours 
Cook Time: 1 hour 10 minutes 
Yield: 4 cups 

3 medium onions, 2 unpeeled, 1 peeled 
1 cup extra-virgin olive oil 
2 cups mayonnaise 
1/2 cup sour cream 
1 tablespoon white wine vinegar 
2 teaspoons kosher salt 
2 scallions (white and green parts), minced 
Freshly ground black pepper 
Hot pepper sauce 
Potato chips, for serving

Preheat oven to 425 degrees F. Rub unpeeled onions with a bit of the olive oil; 
roast until soft, about 45 minutes. Cool and peel. Finely dice the peeled raw 
onion. Heat a large skillet over medium-high heat; add remaining oil and heat 
until quite hot. Add diced onion and cook, stirring occasionally, until edges 
begin to brown, about 5 minutes. Turn to medium-low and cook until onion is 
golden brown, about 18 minutes. Scrape onion, oil, and juices into a sieve over 
a bowl. Drain onions and spread on a paper towel-lined plate. Cool the strained 
oil. Puree roasted onions in a food processor. Add mayonnaise, sour cream, 
vinegar, and salt; pulse until smooth. With the motor running, drizzle in 1/4 
cup of the flavored reserved oil. Transfer to a serving bowl. Stir in 
scallions, pepper, and hot sauce to taste. Refrigerate at least 3 hours. 
Scatter the fried onions over the top just before serving with potato chips.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Easy Fudge

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Easy Fudge

1 lb. Brock's old fashioned creme drops
1 c. peanut butter
3/4 to 1 c. chopped nuts

Mix candy and peanut butter in microwave safe bowl. Heat 4 or 5 minutes until 
melted. Stir well to mix. Add nuts, mix well. Pour in pan (about 9x12). Spread 
and let cool. Cut into squares. Needs to be done pretty fast as this hardens 
rather rapidly.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Daisy Cake

[luvmygroops]

>From the Kraft Foods website...

~

Daisy Cake

Prep Time: 30 min 
Total Time: 1 hr 5 min 
Makes: 12 servings 
1 pkg. (2-layer size) yellow cake mix 
1 pkg.  (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling 
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 
1/2 cup  BAKER'S ANGEL FLAKE Coconut 
1 to 2 drops yellow food coloring 
2 cups  JET-PUFFED Miniature Marshmallows (about 1-1/3 cups) 
2 small bug-shaped candies 

PREHEAT oven to 350°F. Prepare cake batter as directed on package; blend in dry 
pudding mix. Pour about half of the batter into greased 1-quart ovenproof bowl. 
Pour remaining batter into greased 9-inch round cake pan. 
BAKE 9-inch round cake layer 23 to 25 min. or until toothpick inserted in 
center comes out clean. Bake batter in bowl 33 to 35 min. or until toothpick 
inserted in center comes out clean. Cool each 10 min. Remove from pan and bowl; 
cool completely on wire rack. 
CUT 9-inch cake layer into 16 wedges. Place inverted "bowl" cake onto large 
serving board. Arrange cake wedges around "bowl" cake to form petals. Frost 
completely with whipped topping. 
PLACE coconut in resealable plastic bag. Add food coloring. Close bag; shake to 
evenly tint coconut. Press tinted coconut onto whipped topping-covered center 
cake. Press marshmallows onto tops of each flower petal. Place bug shaped 
candies on daisy as desired.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Updated Shepherd's Pie

[luvmygroops]

>From the Kraft Foods website...

~

Updated Shepherd's Pie

Prep Time: 30 min 
Total Time: 50 min 
Makes: 6 servings, about 1-1/2 cups each 
1-1/4 lb. red potatoes, cut into chunks 
3 large  cloves garlic, peeled 
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 
1/2 cup  KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided 
1 lb. extra lean ground beef 
2 Tbsp.  flour 
4 cups frozen mixed vegetables, thawed 
3/4 cup  reduced-sodium beef broth 
2 Tbsp. ketchup 

COVER potatoes and garlic with water in large saucepan. Bring to boil on high 
heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. 
Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 
1/4 cup of the Cheddar cheese. 
PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; 
cook 1 min. Add vegetables, broth and ketchup; continue cooking 5 min. 
SPOON meat mixture into 8-inch square baking dish. Cover with mashed potatoes. 
Bake 18 min.; sprinkle with remaining 1/4 cup Cheddar cheese. Bake an 
additional 2 min. or until heated through and cheese is melted.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Fantastic French Toast

[luvmygroops]

>From the Campbell's website...

~

Fantastic French Toast

From: Family Time
Prep: 5 minutes

Serves: 4

Ingredients:


2 eggs 
3/4 cup milk 
1 tbsp. sugar 
1/2 tsp. ground cinnamon or vanilla extract
pinch salt 
8 slices day-old homemade style bread or any slightly stale bread


Directions:


Preheat a large griddle or skillet over medium heat. Lightly beat the eggs in a 
pie plate or similar shallow dish. Stir in the milk, sugar, cinnamon or 
vanilla, and salt. Put about 1 tablespoon of butter or oil on the hot griddle 
or in the skillet. While it's heating, dip a slice of bread in the egg mixture. 
Turn it to coat both sides and then transfer it to the griddle. Continue to 
coat the rest of the bread slices. Add more butter or oil as needed to the pan 
to prevent sticking. Cook 1 or 2 slices at a time. Cook the bread for 30 
seconds to a minute, or so, until lightly browned. Turn and cook until lightly 
browned on the other side. Transfer the cooked French toast to a plate and 
serve hot. Serve with syrup or jam.
To keep the French toast warm, put it in a 200 degree F oven for up to 30 
minutes.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Pecan Pie Muffins

[luvmygroops]

>From the Recipe Zaar website...

~

Pecan Pie Muffins

If you love Pecan Pie you will love these muffins! I make these muffins at 
least once every two weeks! I take them to work and to Church. Everyone loves 
them...you will too!

35 min 5 min prep 
9 servings 
9 muffins 

1 cup pecans, chopped 
1 cup brown sugar, firmly packed 
1/2 cup flour 
2 large eggs 
1/2 cup butter, melted 


Combine first 3 ingredients in a large bowl, make a well in center of mixture. 
Beat eggs until foamy. 
Stir together eggs and butter; add to dry ingredients stirring until moistened. 
Place foil-baking cups in muffin pans. 
Spoon batter into cups to 2/3 full. 
Bake at 350 degrees for 20-25 minutes or until done. 
Remove from pans immediately, cool on wire racks. 
Best served warm.
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Yummy Broccoli-Cheese Squares

[luvmygroops]

>From the Pillsbury website...

~

Yummy Broccoli-Cheese Squares

Prep Time:
15 Min Total Time:
40 Min Makes:
4 servings


INGREDIENTS 
1/2cup uncooked instant white rice
1/2 cup water
1(10-oz..) pkg. Green Giant® Frozen Broccoli in Cheese Flavored Sauce, thawed*
1/4cup grated Parmesan cheese
1/4teaspoon salt
1/8teaspoon pepper
1(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1tablespoon butter or margarine, melted
2tablespoons grated Parmesan cheese




DIRECTIONS 
Heat oven to 350°F. Lightly grease cookie sheet. Cook rice in water as directed 
on package.

In medium bowl, combine cooked rice, broccoli in cheese sauce, 1/4 cup Parmesan 
cheese, salt and pepper; mix well.

Separate dough into 4 rectangles. Firmly press perforations to seal. Press each 
to form 6x3 1/2-inch rectangle. Mound generous 1/3 cup broccoli mixture evenly 
onto one end of each dough rectangle. Fold and stretch dough over filling; 
press edges to seal. (Squares will be very full.) With tines of fork, crimp 
edges. Place on greased cookie sheet. Brush with butter; sprinkle with 2 
tablespoons Parmesan cheese.

Bake at 350°F. for 19 to 24 minutes or until golden brown.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Rich N Creamy Potato Casserole

[luvmygroops]

>From the Taste of Home website...

~
Rich N Creamy Potato Casserole 
My husband, a pastor, and our three children enjoy these potatoes so much that 
I don't wait until the holidays to make them. This casserole often comes out 
when we invite church members over for a family-style meal.

SERVINGS8-10 
CATEGORY
 Side Dish 
METHODBaked 
PREP25 min.
COOK30 min. 
TOTAL55 min.

INGREDIENTS 
6 medium potatoes

2 cups (16 ounces) sour cream

2 cups (8 ounces) shredded cheddar cheese

4 tablespoons butter or margarine, melted, divided

3 green onions, thinly sliced

1 teaspoon salt

1/4 teaspoon pepper
DIRECTIONS
Place potatoes in a saucepan, covered with salted water. Bring to a boil. 
Reduce heat; cover and simmer until tender. Drain and cool. Peel and grate 
potatoes; place in a bowl. Add the sour cream, cheddar cheese, 3 tablespoons 
butter, green onions, salt and pepper. Transfer to a greased 2-1/2-qt. baking 
dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes 
or until heated through. Refrigerate any leftovers. Yield: 8-10 servings.
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Velvety Vegetable Cheese Soup

[luvmygroops]

>From the Kraft Foods website...

~

Velvety Vegetable Cheese Soup

Prep Time: 5 min 
Total Time: 20 min 
Makes: 6 servings, 1 cup each

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend 
2 cans  (14 oz. each) fat-free reduced-sodium chicken broth 
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 

PLACE vegetables and broth in large saucepan; cover. Bring to boil on 
medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are 
tender. 
MASH vegetables with potato masher to desired consistency. 
STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated 
through, stirring frequently.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Easy Gingerbread Bars

[luvmygroops]

>From the Cook's Recipes website...

~

Easy Gingerbread Bars

1 1/4 cups granulated sugar 
1 cup butter or margarine, softened
1 large egg 
3 tablespoons molasses 
3 cups all-purpose flour 
1 teaspoon baking soda 
2 teaspoons ground cinnamon 
2 teaspoons ground ginger 
3 tablespoons decorator sugar OR granulated sugar 
Heat oven to 350°F. 
Combine sugar, butter, egg and molasses in large mixer bowl. Beat at medium 
speed until creamy. Reduce speed to low; add flour, baking soda, cinnamon and 
ginger. Beat until well mixed. 
Press dough into ungreased 15 x 10 x 1-inch jelly roll pan. Sprinkle with 
decorator sugar. Bake for 16 to 20 minutes or until lightly browned around 
edges. Cool completely. Cut into desired shapes with cookie cutter or cut into 
bars. 
Makes 48 bars.
Tip: Crumble any leftover gingerbread bars by hand; sprinkle over ice cream, 
pudding or yogurt. Serve at room temperature or warm crumbs in microwave oven 
on HIGH for 15 to 20 seconds.
Tip: Place any leftover gingerbread bars into food processor bowl fitted with 
metal blade. Cover; process for 15 to 30 seconds or until mixture resembles 
fine crumbs. Substitute gingerbread crumbs for graham cracker crumbs in any 
crumb crust recipe.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes standing rib roast with rosemary-thyme crust

[luvmygroops]

>From the Epicurious website...

~

standing rib roast with rosemary-thyme crust

An herb crust and special Zinfandel sauce give new meaning to the word 
flavorful. What to drink: A full-bodied, tannin-rich Bordeaux or Cabernet 
Sauvignon.
Servings: Makes 8 servings.

Ingredients

1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer 
of fat trimmed
1/4 cup Dijon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme 
32 fresh baby carrots, green tops trimmed to 1 inch, peeled
16 large shallots, peeled 
3 tablespoons butter
3 tablespoons all purpose flour
3 1/2 cups Zinfandel Beef Stock

Directions

Place beef, fat side up, in large shallow roasting pan or on rimmed baking 
sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over 
beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press 
lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.) 
Position rack just below center of oven and preheat to 450°F. Roast beef 
uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 
minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add 
carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle 
with salt and pepper. Roast beef and vegetables until thermometer inserted into 
center of beef registers 125°F for medium-rare, stirring vegetables 
occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; 
tent loosely with foil to keep warm. Discard drippings from roasting pan. Place 
pan over 2 burners on stove top over medium heat. Add
 butter to pan and melt. Add flour; whisk until smooth and just beginning to 
color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, 
whisking often, about 10 minutes. Season sauce to taste with salt and pepper. 
Serve beef with vegetables and sauce.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes White Chocolate Peppermint Napoleons

[luvmygroops]

>From the Betty Crocker website...

~

White Chocolate Peppermint Napoleons

Puff pastry is the easy secret to a festive chocolate and peppermint dessert.

Prep Time:25 min 
Start to Finish:2 hr 40 min 
Makes:12 servings


2cups whipping (heavy) cream
1package (6 ounces) white baking bars, broken into 1-inch pieces
1teaspoon vanilla
1/4teaspoon peppermint extract
1/2package (17.3-ounce size) frozen puff pastry (1 sheet), thawed
3/4cup chocolate-flavor syrup
6to 8 coarsely crushed hard peppermint candies


In 2-quart saucepan, heat whipping cream and baking bar pieces over low heat, 
stirring constantly, until melted and smooth. Stir in vanilla and peppermint 
extract. Cool slightly. Cover and refrigerate at least 2 hours until chilled.

Heat oven to 400ºF. Cut pastry sheet crosswise into 4 strips, then lengthwise 
into 3 strips to make 12 rectangles. Place on ungreased cookie sheet. Bake 12 
to 15 minutes or until golden brown. Split horizontally in half while warm.

In small bowl, beat white chocolate mixture with electric mixer on high speed 
until stiff (do not overbeat). Place bottom halves of pastry pieces, split 
sides up, on serving plates. Fill each with about 1/3 cup white chocolate 
mixture; add tops of pastry pieces. Drizzle with chocolate syrup. Sprinkle with 
candies.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Quickie Turtle Chippers

[luvmygroops]

>From the Pillsbury website...

~

Quickie Turtle Chippers 

Using refrigerated cookie dough makes snappy work of a favorite cookie. 

Prep Time:
1 Hr Total Time:
2 Hr 30 Min Makes:
20 cookies


INGREDIENTS 
1(18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Chocolate 
Chip Cookies
100pecan halves (4 1/2-oz.)
20chewy chocolate-coated caramel candies, unwrapped 




DIRECTIONS 
Heat oven to 350°F. For each cookie, on ungreased cookie sheet, arrange 5 
pecans to resemble head and legs of turtle. Top pecans with unbaked cookie.

Bake at 350°F. for 8 to 10 minutes or until golden brown. Immediately press 1 
candy into top of each cookie. Cool 2 minutes. Remove from cookie sheets; place 
on wire racks. Cool an additional 4 minutes.

With knife, spread softened candy on each cookie into 2-inch round. Cool 1 1/2 
hours to set candy before storing.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Manicotti Crepes

[luvmygroops]

>From the Taste of Home website...

~
Manicotti Crepes 
Though they make take a little extra effort, these scrumptious crepes are worth 
it! Filled with meat and covered with a savory sauce, the mouth-watering main 
dish comes from Christine Rukavena of Milwaukee, Wisconsin.

SERVINGS10 
CATEGORY
 Main Dish 
METHODBaked 
PREP90 min.
COOK35 min. 
TOTAL125 min.

INGREDIENTS 
1 can (28 ounces) whole tomatoes, undrained

1-1/2 cups water

1 can (8 ounces) tomato sauce

1 tablespoon sugar

1 teaspoon dried oregano

1/2 teaspoon celery salt

CREPES:

6 eggs

1-3/4 cups water

1-1/2 cups all-purpose flour

1/4 teaspoon salt

FILLING:

3 slices white bread, cubed

1/2 cup milk

1 egg, lightly beaten

3 tablespoons minced fresh parsley

2 teaspoons salt

1 teaspoon pepper

1 pound ground beef

1/2 pound bulk mild Italian sausage

8 ounces part-skim mozzarella cheese, diced

2 tablespoons vegetable oil, divided

1/2 cup shredded Parmesan cheese
DIRECTIONS
Place tomatoes in a blender or food processor; cover and process until smooth. 
Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and 
celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 
hours or until reduced to about 4-1/2 cups, stirring occasionally. 
Meanwhile, in a large mixing bowl, beat eggs and water. Combine flour and 
salt; add to egg mixture and mix well.. Cover and refrigerate for 1 hour. 
In a large bowl, soak bread in milk for 5 minutes. Stir in egg, parsley, 
salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in 
mozzarella. Cover and refrigerate until assembling. 
Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 
3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. 
Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a 
wire rack. Repeat with remaining batter, using remaining oil as needed. When 
cool, stack crepes with waxed paper or paper towels in between. 
Spread about 1/4 cup filling down the center of each crepe; roll up and 
place in a greased 13-in. x 9-in. x 2-in. baking dish and 11-in. x 7-in. x 
2-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover 
and bake at 350° for 35-45 minutes or until a meat thermometer reads 165°. 
Yield: 10 servings.
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Double-Frosted Chocolate Sandwich Cookies

[luvmygroops]

>From the Betty Crocker website...

~

Double-Frosted Chocolate Sandwich Cookies 

Dress up ordinary sandwich cookies into special chocolate-dipped cookies. The 
microwave makes it easy, and you make it fun.

Prep Time:5 min 
Start to Finish:35 min 
Makes:3 1/2 dozen cookies


1package (10 ounces) white baking chips
4teaspoons shortening
1package (16 ounces) chocolate sandwich cookies
1package (10 ounces) mint-chocolate chips


Line cookie sheet with waxed paper. Place white chips and 2 teaspoons of the 
shortening in microwavable bowl. Microwave uncovered on medium (50%) 4 to 5 
minutes or until mixture can be stirred smooth. 

Dip 21 of the cookies, one at a time, into white mixture; place on waxed paper 
on cookie sheet. Refrigerate 5 to 10 minutes or until coating is set. 

Place chocolate chips and remaining 2 teaspoons shortening in microwavable 
bowl. Microwave uncovered on medium (50%) 4 to 5 minutes or until mixture can 
be stirred smooth.

Dip remaining cookies into chocolate mixture; place on waxed paper on cookie 
sheet. Refrigerate 5 to 10 minutes or until coating in set.

Drizzle remaining chocolate mixture (reheat if mixture has hardened) over tops 
of white-coated cookies; let stand until set. Drizzle remaining white mixture 
(reheat if mixture has hardened) over tops of chocolate-coated cookies; let 
stand until set.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Garlic-Sage Butter Basted Turkey

[luvmygroops]

>From the Cook's Recipes website...

~

Garlic-Sage Butter Basted Turkey

1/2 cup butter, softened 
2 tablespoons sage 
2 garlic cloves, crushed 
1 (12-pound) turkey 
In a bowl stir together softened butter, sage, and crushed garlic cloves; let 
stand for 30 minutes at room temperature. Work the skin loose from a turkey and 
spread the herbed butter mixture underneath. 
Roast according to the label directions, or at 400*F for approximately 1 1/2 to 
2 hours until tender. Baste with any remaining herbed butter during roasting. 
Makes 12 servings.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Jalapeño-Chicken Crescent Pinwheels

[luvmygroops]

>From the Pillsbury website...

~

Jalapeño-Chicken Crescent Pinwheels 

Smooth cream cheese blends with spicy chiles in these flaky chicken appetizers.

Prep Time:
20 Min Total Time:
40 Min Makes:
32 appetizers 


INGREDIENTS 
4oz. cream cheese (from 8-oz. pkg.), softened
1/2cup chopped cooked chicken
1/4cup chopped fresh cilantro
2to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz. jar)
2tablespoons finely chopped green onions (2 medium)
1/8teaspoon salt
1(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls




DIRECTIONS 
Heat oven to 375°F. In small bowl, mix all ingredients except dough until well 
combined; set aside. 

Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long 
cutting board; press perforations to seal. Spread half of cream cheese mixture 
on dough rectangle to within 1/2 inch of edges.

Starting with one long side, roll up rectangle; press seam to seal. Cut roll 
into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat 
with remaining dough rectangle.

Bake at 375°F. for 14 to 16 minutes or until light golden brown. Immediately 
remove from cookie sheet. Serve warm.

High Altitude (3500-6500 ft)  No change.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Party Potatoes

[luvmygroops]

>From the Betty Crocker website...

~

Party Potatoes

If you can boil water, you can make these elegant individual appetizers!

Prep Time:15 min 
Start to Finish:2 hr 40 min 
Makes:30 appetizers 


15small new potatoes (1 1/2 pounds)
2/3cup sour cream
Dill weed sprigs or chopped fresh chives


Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat 
to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and 
cool.

Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from 
bottom of each potato half, if necessary, to help stand upright.) Top each 
potato half with 1 teaspoon sour cream and dill weed. Cover and refrigerate 
about 2 hours or until chilled.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes zinfandel beef stock

[luvmygroops]

>From the Epicurious website...

~

zinfandel beef stock

It's worth the extra effort to make this rich stock; the slow-simmered taste 
produces a sauce that far exceeds any made with canned beef broth. 
This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme 
Crust..
Servings: Makes about 3 1/2 cups.

Ingredients

2 tablespoons vegetable oil
3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or 
crosscut beef shank) 
2 cups chopped onions
2/3 cup chopped carrots
2/3 cup chopped celery
3 quarts cold water
1 cup Zinfandel or other hearty red wine
4 large fresh thyme sprigs
3 large fresh parsley sprigs
1/4 teaspoon whole black peppercorns 

Directions

Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt 
and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. 
Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. 
Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. 
Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce 
heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 
hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 
hours. (Can be made 3 days ahead. Cover; keep chilled.) Spoon off fat before 
using stock.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Nutmeg Cookie Logs

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Nutmeg Cookie Logs

3 cups flour
1 tsp. nutmeg
1 cup butter
2 tsp. vanilla extract
2 tsp. rum flavoring
3/4 cup sugar
1 egg

Cream butter, vanilla and rum flavorings and sugar. Add egg, Add flour and 
nutmeg and mix thoroughly. Shape pieces of dough on lightly floured surface 
into long rolls, 1/2 inch in diameter. Cut into 3 inch lengths; place on 
ungreased baking sheets.. Bake at 350º for 12 to 15 minutes. Cool; frost. Mark 
frosting with tine of a fork to resemble bark. Sprinkle with additional nutmeg. 
Makes about 8 dozen cookies. This was a winner in the 8th Pillsbury Bake-Off 
contest. Delicious!
 
Frosting: Cream 3 tbsp. butter, 1/2 tsp. vanilla extract, 1 tsp. rum flavoring, 
2-1/2 cups powdered sugar and 2 to 3 tbsp. evaporated milk, beating until 
spreading consistency.


 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes The Ultimate Potato Gratin

[luvmygroops]

>From the Food Network website...

~

The Ultimate Potato Gratin 

Recipe courtesy Tyler Florence
Difficulty: Easy 
Prep Time: 20 minutes 
Inactive Prep Time: 10 minutes 
Cook Time: 1 hour 35 minutes 
Yield: 6 to 8 servings 

1 head savoy cabbage, cored, cleaned, and shredded 
1 (2-inch) piece slab bacon, thinly sliced 
2 tablespoons unsalted butter 
4 garlic cloves, finely chopped 
Sea salt and freshly ground black pepper 
1/2 bunch fresh chives, finely chopped to 1/4 cup 
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see 
Cook's note* 
2 1/2 cups heavy cream 
2 cups grated Parmesan

Preheat the oven to 375 degrees F. Finely shred the cabbage. Cut the bacon into 
1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, 
until crisp. Remove from pan with a slotted spoon and drain on paper towels. 
Set aside. Add 1 tablespoon butter to bacon fat in frying pan. When it has 
melted add 1/2 the garlic and give it a quick stir with a wooden spoon to 
soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add 
the bacon. Season with salt and freshly ground black pepper. Remove from heat 
and add most of the chives, reserving a little for the garnish. Generously 
butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a 
large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and 
the remaining garlic. Season with salt and freshly ground black pepper. Using 
your hands, place a layer of potatoes in the casserole dish. Sprinkle with 
Parmesan and repeat with 2 more layers. Spoon
 the cabbage mixture on top and spread it out evenly over the potatoes. Top it 
off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream 
over the dish. Sprinkle with the remaining Parmesan. Cover dish with aluminum 
foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. 
Leave for 10 minutes before serving. Garnish with fresh chives. 

*Cook's Note: Slice the potatoes immediately before using so they don't turn 
brown.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Hamburger Stroganoff

[luvmygroops]

>From the Recipe Trove website...

~

Hamburger Stroganoff

1 1/2 pounds ground beef
2 onions -- chopped
1 teaspoon parsley
4 ounces mushrooms, canned -- drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough -- canned

Brown beef, then add rest of ingredients and heat thoroughly. Put in casserole 
dish and top with biscuits: Bake 20 to 25 minutes or until brown at 350 degree 
oven.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Kahlua Christmas Cake

[luvmygroops]

>From the Recipe Goldmine website...

~

Kahlua Christmas Cake 

1 box pudding recipe devil’s food cake mix
3/4 cup water
1/3 cup vegetable oil
1/2 cup granulated sugar
1/4 teaspoon salt
3 large eggs
3/4 cup strong black coffee
2 teaspoons baking soda
1/4 cup bourbon
1/2 cup Kahlua

Mix cake ingredients and beat 3 minutes. Pour into a greased Bundt pan and bake 
at 350 degrees F for 50 minutes. Let cool, then ice.

Icing:
1/3 cup evaporated milk
1/4 cup (1/2 stick) butter
1 cup granulated sugar
1 1/2 cups chocolate chips

In saucepan, beat evaporated milk, butter and sugar. Boil 2 minutes, stirring 
constantly. Remove from heat and add chocolate chips. Ice cake immediately. 
Decorate top with candied cherries and pecans.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Tomato-Mozzarella Sandwiches

[luvmygroops]

>From the Recipe Trove website...

~

Tomato-Mozzarella Sandwiches

2 lb Pizza dough; thawed
2 tb Extra-virgin olive oil
2 lg Cloves garlic; minced
1/2 ts Rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts Freshly ground pepper
1/4 c Prepared pesto sauce
1/2 lb Mozzarella cheese; sliced
2 Tomatoes; thinly sliced

1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and 
kitchen towel; let rise in warm place 40 minutes or until almost double in 
bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings.

2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; 
brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool.

3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese 
and tomato on bottoms and over with tops.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Yuletide Oyster Stew with Buttery Croutons

[luvmygroops]

>From the Cook's Recipes website...

~

Yuletide Oyster Stew with Buttery Croutons

Croutons Ingredients: 
2 cups (3 to 4 slices) cubed 1/2-inch bread 
1/4 cup butter or margarine, melted 
2 tablespoons freshly grated Parmesan cheese 

Stew Ingredients: 
1/2 cup butter or margarine
1/4 cup chopped onion 
2 medium (1 cup) carrots, shredded 
1 pound fresh shucked oysters, undrained 
1/4 cup all-purpose flour 
2 cups milk 
2 cups whipping cream 
1/2 teaspoon salt 
1/4 teaspoon pepper 
Fresh cracked pepper 
Heat oven to 400°F. 
Toss together all crouton ingredients in small bowl. Place onto ungreased 
baking sheet. Bake, stirring once, for 7 to 10 minutes or until browned. Set 
aside. 
Melt 1/2 cup butter in 3-quart saucepan. Add onion, carrots and undrained 
oysters. Cook over medium heat, stirring occasionally, until edges of oysters 
curl and vegetables are crisply tender (8 to 10 minutes). Remove oysters and 
vegetables with slotted spoon; set aside. 
Gradually whisk flour into liquid in pan until smooth. Continue cooking until 
bubbly (1 to 3 minutes). Gradually stir in milk, cream, salt and 1/4 teaspoon 
pepper. Continue cooking, stirring occasionally, until mixture comes to a full 
boil (10 to 12 minutes). Add oysters and vegetable mixture. Continue cooking 
until heated through (2 to 3 minutes). 
To serve, ladle soup into individual bowls; sprinkle with croutons and cracked 
pepper. 
Makes 6 servings.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Frozen Christmas Salad

[luvmygroops]

>From the Recipe Goldmine website...

~

Frozen Christmas Salad 

1 cup sour cream
1/2 (2 1/4 ounce) container Cool Whip
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 medium bananas, diced
1 (13 ounce) can crushed pineapple, drained
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped pecans
Lettuce leaves

Blend sour cream, Cool Whip, sugar, lemon juice and vanilla extract in mixing 
bowl. Fold in fruits and pecans. Turn into 4 1/2-cup ring mold. Freeze for 
several hours.
Unmold onto lettuce bed; garnish with additional cherries. Let stand for 10 
minutes before serving.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Ultimate Sour Lemon Bars

[luvmygroops]

>From the Recipe Goldmine website...

~

Ultimate Sour Lemon Bars 

Crust:
1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
1 pinch salt
1/2 cup unsalted butter, cut into pieces
1/2 teaspoon vanilla extract

Topping:
5 large eggs, room temperature
2 cups sugar
1 cup fresh lemon juice, strained
3 tablespoons all-purpose flour
2 1/2 tablespoons lemon peel, grated

Heat oven to 350 degrees F. Line 9-inch square pan with foil, extending 1 inch 
above sides of pan. Grease uncovered 2 sides of pan.

Combine flour, powdered sugar and salt in processor. Add butter and cut in 
using on/off turns until mixture appears sandy. Add vanilla extract and process 
until dough begins to come together. Press evenly into prepared pan. Bake until 
golden brown, about 28 minutes.

Meanwhile, prepare topping: Whisk eggs and sugar in medium bowl to blend. Whisk 
in lemon juice, then flour. Strain into another bowl. Mix in grated lemon peel. 
Reduce oven to 325 degrees F. Pour filling over hot crust. Bake until sides are 
set and filling no longer moves in center when pan is shaken, about 22 minutes 
Cool on rack . Cover and chill at least 4 hours.

Using foil sides as aid, lift dessert from pan. Fold down foil sides. Cut into 
16 squares. Cut each square diagonally in half, forming triangles. Sift top 
with additional confectioners' sugar.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes No-Bake Fudge Cookies

[luvmygroops]

>From the Hershey's website...

~

No-Bake Fudge Cookies 

Ingredients: 
1/2 cup (1 stick) butter or margarine, cut into pieces 
1/2 cup milk 
2 cups sugar 
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 
1 teaspoon salt 
1 teaspoon vanilla extract 
4 cups quick-cooking oats 
FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS(optional) 
Directions:
1. Line tray or cookie sheet with wax paper. 

2. Combine butter and milk in large microwave-safe bowl. Microwave at HIGH 
(100%) 1 minute or until butter is melted when stirred; stir in sugar and cocoa 
until well blended. Microwave at HIGH 1-1/2 minutes; stir. Microwave at HIGH an 
additional 1-1/2 to 3 minutes or until sugar is completely dissolved and 
mixture is hot and bubbly on surface; carefully stir in salt, vanilla and oats. 

3. Drop by tablespoons onto prepared tray; flatten slightly. Let stand until 
firm. If necessary, cover and refrigerate until firm. Top with FOOLPROOF 
BUTTERSCOTCH FUDGE CUT-OUTS, if desired. About 3 dozen cookies. 


FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS: Line 15-1/2x10-1/2x1-inch jelly-roll pan 
with foil. Combine 3 cups (almost two 11-oz. pkgs.) HERSHEY'S Butterscotch 
Chips and 1 can (14 oz.) sweetened condensed milk (not evaporated milk) in 
large microwave-safe bowl. 

Microwave at HIGH (100%) 1 minute; stir. Continue heating 15 seconds at a time, 
just until chips are melted and mixture is smooth when stirred. Immediately 
spread evenly into prepared pan. Cover; refrigerate until firm. Use foil to 
lift fudge out of pan; place on cutting board. Peel off foil. With small cookie 
cutters, cut into favorite shapes. About 2 pounds fudge.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Quick Hot Cocoa For One

[luvmygroops]

>From the Cooking.com website...

~

Quick Hot Cocoa For One Recipe
Source: Nestle® Toll House®

Makes 1 serving

RECIPE INGREDIENTS

1/2 cup dry Nestle Carnation Instant Nonfat Dry Milk
1 to 2 tablespoons granulated sugar
1 1/2 tablespoons Nestle Toll House Baking Cocoa
1 cup boiling water
Whipped cream or miniature marshmallows (optional)




RECIPE METHOD

Combine dry milk, sugar and cocoa in mug or cup; stir in boiling water. Top 
with whipped cream before serving.

VARIATION:
FOR COCOA MEXICANA:
Add 1/8 teaspoon ground cinnamon to dry ingredients. Follow directions above; 
stir in 1/4 teaspoon vanilla extract. Omit whipped cream and marshmallows.




Recipe reprinted by permission of Nestle® Toll House®. All rights reserved.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups..yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes KFC Original Fried Chicken

[luvmygroops]

>From the Recipe Trove website...

~

KFC Original Fried ChickenFeatured 

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup 
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix. 
3. Dip chicken pieces in milk-egg mixture and roll them in the 
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Oven-Roasted Pumpkin

[luvmygroops]

>From the Cooking.com website...

~

Oven-Roasted Pumpkin 

Source: Food & Wine

Serves 8

RECIPE INGREDIENTS


Eight 11-ounce golden acorn squash or pumpkins, top quarters and seeds discarded
4 tablespoons unsalted butter, melted
5 medium unpeeled shallots
Two 2 1/2 -pound sugar pumpkins or butternut squash, halved lengthwise and 
seeds discarded
Salt and freshly ground pepper
3 tablespoons heavy cream (optional)
1 1/2 teaspoons finely chopped thyme, plus thyme sprigs, for garnish




RECIPE METHOD

Preheat the oven to 425 degrees F. Cut a thin slice from the base of each acorn 
squash and set upright on a baking sheet. Brush the tops with 1 tablespoon of 
the butter. Wrap the shallots loosely in foil.

Brush the cut sides of the sugar pumpkins with 1 tablespoon of the butter and 
season with salt and pepper. Set cut side down on another baking sheet.

Roast the sugar pumpkins for about 50 minutes, or until tender; roast the acorn 
squash and shallots for about 40 minutes, or until the shallots are soft and 
the pumpkins are golden. Keep the squash warm; let the sugar pumpkins and 
shallots cool slightly. Squeeze the soft shallots from their skins, coarsely 
chop the shallots and transfer to a bowl.

Scoop the sugar pumpkins from their skins, add to the shallots and mash with 
the remaining 2 tablespoons of butter, the cream and the chopped thyme. Season 
with salt and pepper. Spoon the mixture into the acorn squash, garnish with 
thyme sprigs and serve warm.

Recipe reprinted by permission of Food and Wine. All rights reserved.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Sachertorte Squares

[luvmygroops]

>From the Hershey's website...

~

Sachertorte Squares 

Ingredients: 
1 cup (2 sticks) butter or margarine 
1-2/3 cups sugar 
2/3 cup HERSHEY'S Cocoa 
3 eggs 
1-1/2 teaspoons vanilla extract 
1-1/4 cups all-purpose flour 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1/2 cup apricot or seedless black raspberry preserves 
SATINY CHOCOLATE GLAZE(recipe follows) 
Sliced almonds 
Directions:
1. Heat oven to 325°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with wax paper 
or foil. 

2. Melt butter in medium saucepan. Add sugar and cocoa; stir until well 
blended. Remove from heat. Add eggs, one at a time, beating well after each 
addition. Stir in vanilla. Stir together flour, baking powder and salt; 
gradually add to chocolate mixture, beating until well blended. Spread batter 
into prepared pan. 

3. Bake 16 to 20 minutes or until top springs back when touched lightly. Cool 
10 minutes. Invert onto cookie sheet. Carefully peel off paper. Cool 
thoroughly. Cut in half lengthwise, then crosswise, forming 4 rectangles. 
Spread preserves over two rectangles. Top with remaining two rectangles. Cut 
into squares, about 1-1/2 inches; place on wire rack with wax paper beneath to 
catch drips while glazing. 

4. Prepare SATINY CHOCOLATE GLAZE. Spoon glaze over each square, allowing glaze 
to drizzle down sides. Garnish with almonds. 2-1/2 dozen cookies. 

SATINY CHOCOLATE GLAZE
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water, stirring 
constantly until mixture thickens. Do not boil. Remove from heat; gradually add 
powdered sugar and vanilla, beating with whisk until smooth. Add additional 
water, 1/2 teaspoon at a time, until desired consistency.. About 3/4 cup glaze.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Jolly Snowman Cookies

[luvmygroops]

>From the Cooking.com website...

~

Jolly Snowman Cookies Recipe

Makes 3 dozen

Cut and paste! Shoestring licorice turns into a magical snowman's top hat on 
these sugar cookies. Gather even your littlest helpers because there are tasks 
even toddlers can do.

RECIPE INGREDIENTS

1 pouch Betty Crocker® sugar cookie mix
1/2 cup margarine or butter, melted
1 egg
1 tub Betty Crocker® Whipped vanilla ready-to-spread frosting
Black shoestring licorice
1/3 cup raisins
1/4 cup red cinnamon candies




RECIPE METHOD

Heat oven to 375 degrees F. Stir cookie mix, melted margarine and egg in medium 
bowl until soft dough forms. Drop dough by rounded teaspoonfuls 3 inches apart 
onto ungreased cookie sheet. Flatten drops of dough until 1/4 inch thick and 2 
inches across.

Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; 
remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Frost and decorate one cookie at a time. Spread frosting on 1 cookie. Add 
licorice across top third of cookie for hat, 3 raisins for eyes and nose and 5 
candies for mouth. Repeat with remaining cookies.

Recipe reprinted by permission of Betty Crocker. All rights reserved.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Jelly Christmas Eyes

[luvmygroops]

>From the RecipeLand.com website...

~

Jelly Christmas Eyes

Prep:10
Cook:10
Total:60
Yield:1 batch


Ingredients
AmountIngredientPreparation
1/2cupmargarine
1/3cupsugar
1eachegg
1eachlemon juice
1/4teaspoonlemon zestgrated
1 1/3cupsflour, all-purpose
1/2cupalmondsground, or walnuts
1xred raspberry jellyor strawberry jelly
1xsugar

Directions
10 to 12 minutes per batch

1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and lemon 
rind. Mix until smooth. Add flour and nuts. Wrap in plastic wrap and flatten. 
Refrigerate dough 30 minutes.

2. Heat oven to 350 degrees F. Roll out dough on lightly floured surface to 
1/8-inch thickness. Use a round 2-inch cookie cutter to cut out circles from 
dough. Cut out an inner circle with a smaller round cookie cutter from half of 
the circles to make a "cookie ring".

3. Bake circles and rings until light golden, 10 to 12 minutes. Transfer to 
wire rack to cool. Spread a small amount of jelly on each whole circle. Press a 
cookie ring on top of it. Shake the cookies one at a time in a bowl of sugar to 
coat well. Store in a covered dish.
Note: Confectioners' sugar can be used to coat the cookies in place of 
granulated.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Reindeer Cookies

[luvmygroops]

>From the CopyKat.com website...

~

Reindeer Cookies

Description Using packaged cookies, and a few extra ingredients you can make 
some special cookies.

Ingredients

1 pkg. white chocolate coating
1 pkg. Nutter Butter cookies
Decorations
pretzels
mini chocolate chips
mini red M&M's

Directions

Melt white chocolate coating in either a double boiler or the microwave. Dip 1 
Nutter Butter cookie into melted chocolate coating. Rest dipped cookie on waxes 
paper. Carefully add eyes with mini chocolate chips, and add a mini red M&M for 
the nose. Break apart pretzel and face the broken pieces outward for the ears.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Kourambiethes (Greek Christmas Cookies)

[luvmygroops]

>From the Homestyle Recipes website...

~

Kourambiethes (Greek Christmas Cookies)
When looking for different sweet treats to accompany your usual desserts for 
the Christmas holiday, why not consider delivering the taste of Greece by 
making this recipe – often served on December 25th. 


Ingredients
16 ounces of olive oil
4 ounces of sugar
1 whole egg and 1 yolk
1 tablespoon of ground cinnamon
4 tablespoons of brandy
4 ounces of almonds (roasted and coarsely ground)
1 pound of flour
Icing Sugar (for coating) 

Directions
1) Pour the olive oil into a large bowl and beat in the sugar.

2) Add in the eggs, almonds, cinnamon, almonds and brandy. Beat again. 

3) Carefully add in the flour until the dough is soft in consistency, yet does 
not stick to your hands.

4) Divide the dough into pieces the same size as a walnut. Shape the 
kourambiethes into rounds, oblongs and ovals.

5) Place the dough on an oiled baking sheet. Bake in a preheated oven at 350 
degrees for 15 to 20 minutes.

6) Allow to cool for a little bit. Sift icing sugar on top of them, making sure 
to completely cover the pastry. 


Comments
Icing sugar is powdered sugar.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Yuletide Cheesecake

[luvmygroops]

>From the Meals.com website...

~

Yuletide Cheesecake

This Yuletide Cheesecake makes a delicious elegant dessert for all your holiday 
dinners.

Estimated Times
Preparation Time30 mins.
Cooking Time50 mins.
Refrigerating Time3 hrs.


Ingredients

CRUST


1 1/2cups chocolate graham cracker crumbs 


1/4cup (1/2 stick) butter or margarine, melted


 



 CHEESECAKE


36NESTLÉ BUTTERFINGER or Milk Chocolate Jingles 


3pkgs. (8 oz. each) cream cheese, at room temperature


1cup granulated sugar 


1tablespoon vanilla extract 


3large eggs 


 



 TOPPING


1container (16 oz.) sour cream 


1/4cup granulated sugar 


1teaspoon vanilla extract


Directions

PREHEAT oven to 350° F.

FOR CRUST:
GREASE bottom and side of 9-inch springform pan.

COMBINE graham cracker crumbs and butter in medium bowl. Press onto bottom of 
prepared pan. Place in freezer for 5 minutes.

FOR CHEESECAKE:
SET aside 12 Nestlé Jingles to use for garnish. Unwrap and cut remaining Nestlé 
Jingles in quarters.

BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla 
extract. Beat in eggs one at a time, beating well after each addition. Sprinkle 
cut Nestlé Jingles over bottom of crust to 1/2-inch from edge. Pour filling 
into crust.

BAKE for 50 minutes or until center is set and edges begin to crack. Cool for 2 
minutes before adding sour cream topping.

FOR TOPPING:
COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spread 
over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool 
on wire rack..

REFRIGERATE for several hours or overnight. Remove side of springform pan. 
Garnish each slice with one unwrapped Nestlé Jingle.

Serving Size: 12


 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes White Christmas Pie

[luvmygroops]

>From the RecipeLand.com website...

~

White Christmas Pie

Prep:20
Cook:20
Total:40


Ingredients
AmountIngredientPreparation
1envelopegelatin, unflavored
1/4cupwatercold
1/2cupsugar
1/4cupflour, all-purpose
1/2teaspoonsalt
1 1/2cupsmilk
3/4teaspoonvanilla extract
1/4teaspoonalmond extract
3eachegg whites
1/4teaspooncream of tartar
1/4cupsugar
1/2cupheavy whipping creamwhipped
1cupcoconutflaked
1pastrypie shell (9 inch)baked, 9-inch
1xcoconutflaked, additional, optional
1xcandied cherriesred and green

Directions
Soften gelatin in cold water, and set aside. Combine 1/2 C sugar, flour, and 
salt in a saucepan; gradually add milk, stirring until blended. Cook over 
medium heat, stirring constantly, until mixture thickens and comes to a boil. 
Boil 1 minute, stirring
constantly. Remove from heat; stir in softened gelatin and flavorings. Cool. 
Beat egg whites (at room temperature) and cream of tartar until foamy; 
gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks form. Fold 
egg whites, whipped cream, and 1 C coconut into gelatin mixture; pour into 
crust. Sprinkle with additional coconut, if desired. Chill until set. Garnish 
with candied cherries.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Veggie Christmas Tree

[luvmygroops]

>From the Taste of Home website...

~
Veggie Christmas Tree 
SERVINGS20 
CATEGORY
 Low Fat 
PREP15 min.
TOTAL15 min.

INGREDIENTS 
1 bottle (8 ounces) fat-free ranch salad dressing

4 cups broccoli florets

1 broccoli stem

3 to 4 cups cauliflowerets

4 to 5 cherry tomatoes, quartered

1 medium carrot, sliced
DIRECTIONS
Cover the bottom of a 13-in. x 9-in. x 2-in. glass dish with dressing. Arrange 
broccoli in a tree shape, using the stem as the trunk. Place cauliflower around 
tree. Add tomatoes and carrot slices as ornaments. Yield: 20 servings.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Easy Apple Cranberry Relish

[luvmygroops]

>From the Meals.com website...

~

Easy Apple Cranberry Relish

This quick relish is a superb choice for special occasions but easy enough to 
serve at any meal.

Estimated Times
Preparation Time10 mins.
Refrigerating Time60 mins.


Ingredients

1package (12 ounces) Classic Dishes Harvest Apples, defrosted*


1can (16 ounces) whole berry cranberry sauce 


Directions

PLACE Harvest Apples in food processor or blender; cover. Process until 
coarsely chopped.

COMBINE apples and cranberry sauce in medium bowl; cover. Refrigerate for at 
least 1 hour.

*DEFROST Harvest Apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.

Serving Size: 12



 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Spinach Manicotti

[luvmygroops]

>From the Homestyle Recipes website...

~

Spinach Manicotti
This manicotti is actually good for you! Healthy and delicious - what more 
could you ask? 


Ingredients
2 C Water
1 lb. Soft tofu, drained, rinsed
10 oz. pkg. Frozen chopped spinach, thawed, squeezed dry
12 Manicotti tubes, dry
1 C Mozzarella cheese, part-skim, shredded

Directions
In large, non-stick fry pan, saute onion, celery, garlic, basil, thyme, oregano 
in oil. Cook, stirring often, until onion is soft. Add tomato puree and water. 
Bring to a boil; reduce heat, cover, simmer 25 minutes, stirring often.

Meanwhile, mix tofu and spinach in a bowl and blend well. Evenly stuff dry 
manicotti with mixture. Spread half the tomato sauce in 9x13" baking pan. Set 
manicotti in sauce; top with remaining sauce.

Cover and bake in 375 degree oven until pasta is tender (about 50 minutes). 
Sprinkle with mozzarella cheese.

~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Zucchini and Tomato Saute

[luvmygroops]

>From the Homestyle Recipes website...

~

Zucchini and Tomato Saute
For a colorful vegetable dish with vivid flavor, try this combination of 
zucchini cooked tender-crisp in a fresh tomato sauce. It is particularly good 
with lamb. 


Ingredients
1 medium onion, finely chopped
2 Tbs. olive oil or salad oil
1 clove garlic, minced
3 medium tomatoes, peeled, chopped
1/2 tsp. each salt and dried basil leaves
1/4 tsp each sugar and dried oreganno leaves
Dash pepper
1/4 cup dry white wine or chicken broth
1 1/2 lbs. zucchini (4 to 6 medium), unpeeled, sliced 1/4-inch thick

Directions
1. Cook onion in oil in a large frying pan until soft but not browned. Mix in 
garlic, tomatoes, salt, basil, sugar, oregano, pepper, and wine.

2. Bring to boiling, cover. Reduce heat, and simmer 20 minutes.

3. Uncover. Mix in zucchini. Cook over moderately high heat, stirring 
frequently, until tomato sauce is reduced and thickened and zucchini is 
tender-crisp, about 10 minutes. Salt to taste.

Comments
This vegetable side dish can be served as a quick sauce for pasta, with lots of 
freshly grated Parmesan cheese.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Holiday Poke Cake

[luvmygroops]

>From the CopyKat.com website...

~

Holiday Poke Cake

Description This makes up a pretty cake. You can swap out the colors for 
pastels or anything else. 

Ingredients

2 baked 9-inch white cake layers 
2 C. boiling water 
1 pkg. Jell-O (red) 
1 pkg. Jell-O (green) 
1 tub 12 oz. Cool Whip

Directions

Place layers top sides in 2 (9 inch round cake pans. Pierce cake with large 
fork at 1/2 inch increments. Stir 1 cup boiling water into each flavor of the 
gelatin in separate bowls 2 minutes or until dissolved. Carefully pour red 
gelatin over 1 cake layer and lime gelatin over the second cake layer. 
Refrigerate 3 hours. Dip 1 pan in warm water for 10 seconds; unmold onto 
serving plate. Spread with 1 cup of whipped topping. Unmold second layer, 
carefully place on first layer. Frost with remaining whipped topping. Garnish 
as desired. Refrigerate for 1 hour before serving.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes O'Malley Farm Cafe Holiday Egg Nog Pie

[luvmygroops]

>From the CopyKat.com website...

~

O'Malley Farm Cafe Holiday Egg Nog Pie

Description Recipe by Pat O'Malley, Owner, 403 W. Main Street, Waunakee, WI.

Ingredients

1 - 4 3/4 ounce package vanilla pudding and pie filling mix 
2 C. dairy eggnog
1 1/4 C. milk
1 Tbsp. light rum
1/8 tsp. ground nutmeg
Pastry for 1 crust, 9 inch pie, baked.
Whipped cream
Nutmeg


Directions

Cook mix as directed on package for pie filling, except using 2 cups eggnog and 
1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover surface with 
plastic wrap; chill several hours. Garnish with whipped cream and nutmeg. Makes 
8 servings. 
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Irish Christmas Cake

[luvmygroops]

>From the RecipeLand.com website...

~

Irish Christmas Cake

Prep:30
Cook:1 hr 50
Total:11 hrs


Ingredients
AmountIngredientPreparation
1cupraisins, seedless
1cupgolden raisins
1cupsour cherriesdried, cranberries or raisins, dried
1cupapricots, driedchopped
1cupprunes, driedpitted, chopped
1/4cupcandied orange peelfinely chopped
1/2cupirish whiskeyplus 3 tablespoons
1 1/2cupsbutter, unsaltedroom temperature
2 1/2cupssugar
8extra-largeeggs
1tablespoonlemon zestgrated
1tablespoonlemon juicefresh
2teaspoonsvanilla extract
1/2teaspoonsalt
1/2teaspoonnutmegground
3cupscake flour
2cupsalmondsslivered
21ouncesmarzipan
1xpowdered sugar

Directions
Combine first 6 ingredients in bowl. Add 1/2 cup whiskey. Let stand overnight, 
stirring occasionally. Position rack in center of oven and preheat to 325 
degrees F. butter 10-inch-diameter tube pan. Line bottom with parchment or 
waxed paper. butter parchment and dust with flour. Using electric mixer, beat 
butter in large bowl until light. Add 2-1/2 cups sugar and continue beating 
until fluffy. Beat in eggs 1 at a time. Add lemon peel and juice, vanilla, salt 
and nutmeg. Mix in flour. Fold in almonds and dried fruit mixture. Spread 
evenly in pan. Bake cake until toothpick comes out clean, about 1 hour 50 
minutes. Brush 1 tablespoon whiskey over cake. Cool 5 minutes. Turnout cake 
onto rack.
Brush with remaining 2 tablespoons whiskey. Cool completely. Press marzipan 
into disk.
Heavily sprinkle work surface with powdered sugar. Roll out marzipan to 14-inch 
round. 
Turn cake right side up; place on platter. Drape marzipan over cake, pressing 
to mold around cake. Cut cross in center and press center points into opening. 
(Can be made 1 day ahead. Cover tight; store at room temperature.)

~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Macadamia Nut White Chip Pumpkin Cookies

[luvmygroops]

>From the Meals.com website...

~

Macadamia Nut White Chip Pumpkin Cookies

Vanilla chips and crunchy macadamia nuts make a supremely rich cookie; pumpkin 
adds a luscious moistness to these year-round favorites.

Estimated Times
Preparation Time20 mins.
Cooking Time11 mins.
Cooling Time15 mins.


Ingredients

2cups all-purpose flour 


2teaspoons ground cinnamon 


1teaspoon ground cloves 


1teaspoon baking soda 


1cup (2 sticks) butter or margarine, softened


1/2cup granulated sugar 


1/2cup packed brown sugar 


1cup LIBBY'S® 100% Pure Pumpkin 


1large egg 


2teaspoons vanilla extract 


2cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels 


2/3cup coarsely chopped macadamia nuts or walnuts, toasted


Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, cinnamon, cloves and baking soda in small bowl. Beat butter, 
granulated sugar and brown sugar in large mixer bowl until creamy. Beat in 
pumpkin, egg and vanilla extract until blended. Gradually beat in flour 
mixture. Stir in morsels and nuts. 

DROP by rounded tablespoon onto prepared baking sheets; flatten slightly with 
back of spoon or greased bottom of glass dipped in granulated sugar.

BAKE for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 
minutes; remove to wire racks to cool completely.

Yields 4 dozen


 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Glazed Julienne Carrots

[luvmygroops]

>From the MyRecipes.com website...

~

Glazed Julienne Carrots

Ingredients
2 tablespoons reduced-calorie margarine 
1/4 cup firmly packed brown sugar 
4 cups (2-inch) julienne-cut carrot 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1/4 cup chopped fresh parsley 

Preparation
Melt margarine in a large nonstick skillet over medium heat; add sugar, 
stirring until melted. Add carrots, salt, and pepper and cook 10 minutes, or 
until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir 
in parsley. 
Yield
8 servings (serving size: 1/2 cup)
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Layered Sun-dried-Tomato-and-Basil Spread

[luvmygroops]

>From the MyRecipes.com website...

~

Layered Sun-dried-Tomato-and-Basil Spread

Prep: 25 min., Chill: 8 hrs. Make this recipe up to 3 days before the party. 

Ingredients
2 (8-ounce) packages cream cheese, softened 
3/4 cup butter, softened 
1 teaspoon salt, divided 
1/4 teaspoon pepper 
1 1/3 cups sun-dried tomatoes in oil, drained 
2 (3-ounce) packages cream cheese, softened and divided 
1/3 cup tomato paste 
4 garlic cloves, chopped 
1 1/2 cups firmly packed fresh basil 
1/4 cup pine nuts 
2 tablespoons olive oil 
2 tablespoons fresh lemon juice 
1/4 cup grated Parmesan cheese 
 Vegetable cooking spray 
 Garnishes: fresh rosemary sprigs, sun-dried tomatoes 
 Crackers or baguette slices 

Preparation
Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper 
at medium speed with an electric mixer until creamy. Set aside. Process dried 
tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream 
cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to 
scrape down sides. Spoon into a bowl, and set aside. Wipe container of food 
processor clean. Process garlic and next 4 ingredients in food processor until 
chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and 
remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down 
sides. Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter 
mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 
1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter 
mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, 
and remaining basil mixture. Top with
 remaining butter mixture. Cover with plastic wrap; chill at least 8 hours. Run 
a knife gently around edge of pan to loosen sides. Remove sides of pan; 
carefully remove bottom of pan, and place layered spread on a serving tray. 
Garnish, if desired. Serve with crackers or baguette slices. 
Yield
Makes 20 servings
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Pineapple Filled Sweet Potatoes

[luvmygroops]

>From the That's My Home website...

~

Pineapple Filled Sweet Potatoes

3 large sweet potatoes
2 T. butter
1/2 t. salt
1/2 t. cinnamon
1/2 C. crushed pineapple drained
1/2 C. pecan pieces
1/2 C. mini marshmallows

Bake sweet potatoes at 450°F. for 40 minutes or until soft. Split potatoes in 
half lengthwise and scrape out the pulp. Take care not to break shells, place 
them on a baking sheet. In a bowl, mash the sweet potatoes with the butter. Add 
the pineapple, salt, cinnamon and pecan pieces. Spoon back into the shells and 
top with mini marshmallows. Bake at 325°F. for 20 minutes. Serves 6.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Dijon Chicken with Toasted Almonds

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Dijon Chicken with Toasted Almonds 

Makes 8 Servings
WW Points - 3 Points
*Calculated using a Weight Watcher Calculator

1/4 cup Grey Poupon Dijon Mustard
3 tablespoon honey
1tablespoon lemon juice
1 clove garlic, crushed
8 boneless skinless chicken breasts (about 2 pounds)
1/4 cup Planters Sliced Almonds, toasted



Blend mustard, honey lemon juice and garlic in small bowl. Grill of broil 
chicken 6 inches from heat source for 10 to 15 minutes, turning occasionally 
and brushing with mustard mixture frequently, Sprinkle with almonds before 
serving.



 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Double Chocolate De-Lites

[luvmygroops]

>From the That's My Home website...

~

Double Chocolate De-Lites 

6 squares semi-sweet baking chocolate
4 squares unsweetened baking chocolate 
6 T. butter
1/2 C. sugar 
3 eggs 
2 t. vanilla
1 C. flour
1 t. baking powder
1/4 t. salt 

Topping
60 Hershey's Hugs (from a 13 oz. bag)
1/2 C. white chocolate chips 
1/2 C. semi-sweet chocolate chips

Preheat oven to 350° F. Line mini muffin tins with paper or foil liners.

In a large microwaveable bowl, combine chocolate and butter and cook on HIGH 
for 1 1/2 minutes or until chocolate is almost melted, stirring half way 
through heating time. Stir until chocolate is completely melted and smooth.

Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in 
flour, baking power and salt. Drop by teaspoonfuls into prepared tin. Bake 
12-14 minutes until set. Do not over bake. 

Immediately push unwrapped Hershey's Hug into each cookie. (You will have 
leftover Hugs.) Cool completely on wire racks. 

For the toppings: 
Place 1/2 cup semi-sweet chocolate chips in quart size resealable plastic bag. 
Microwave on high power for 45 seconds; turn and knead. Microwave for about 10 
seconds longer; kneed until smooth. Repeat process with white chocolate chips.

Cut tiny corner from plastic bags. Pipe white chocolate onto the cookies first, 
then the semi-sweet chocolate.

Makes four to five dozen cookies.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Frosted Ginger Cookies

[luvmygroops]

>From the MyRecipes.com website...

~

Frosted Ginger Cookies

We love the cookies' soft texture and bright spice flavor. Prep and Cook Time: 
35 minutes.

Ingredients
1 cup granulated sugar, plus more for rolling cookies 
3/4 cup butter, at room temperature 
1 egg 
3 tablespoons molasses 
2 cups flour, sifted 
1 teaspoon baking soda 
1 1/2 teaspoons ground ginger 
1 teaspoon cinnamon 
1/2 teaspoon salt 
1/2 teaspoon ground cloves 
1/2 teaspoon freshly ground nutmeg 
1 cup powdered sugar 
1 teaspoon lemon juice 

Preparation
1. Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with 
butter until light and fluffy, about 3 minutes. Mix in egg and molasses. 
2. In a medium bowl, stir together flour, baking soda, and spices. Add to 
butter mixture and blend well. 
3. Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of 
dough and roll into balls; roll balls in sugar. Arrange on greased cookie 
sheets and bake until golden brown, about 10 minutes. Transfer to cooling 
racks. 
4. Meanwhile, make glaze: Combine powdered sugar with 1 tbsp. water and stir 
until smooth, then stir in lemon juice. Drizzle glaze over cookies. 
Note: Nutritional analysis is per cookie. 
Yield
Makes 40 cookies
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes EAGLE BRAND® Mocha Walnut Pie

[luvmygroops]

>From the All Recipes website...

~

EAGLE BRAND® Mocha Walnut Pie 

SUBMITTED BY: EAGLE BRAND® 
"This chocolaty, nutty pie is just as decadent as its name suggests."

PREP TIME 15 Min 
COOK TIME 40 Min 
READY IN 55 Min 

SERVINGS & SCALING
Original recipe yield: 8 servings


INGREDIENTS
2 (1 ounce) squares unsweetened chocolate 
1/4 cup butter or margarine 
1 tablespoon instant coffee dissolved in 
1/4 cup hot water 
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
2 eggs, well beaten 
1 teaspoon vanilla extract 
1 (9 inch) unbaked pie crust 
1 cup walnuts, chopped 
Whipped topping 
DIRECTIONS
Preheat oven to 350 degrees F. In medium saucepan, over low heat, melt 
chocolate and butter. Stir in coffee, EAGLE BRAND®, eggs and vanilla; mix well. 
Pour into pie crust; top with walnuts. 
Bake 40 to 45 minutes or until center is set. Cool. Serve warm or chilled. Top 
with whipped topping. Store leftovers covered in refrigerator.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Dads' Gather Around Christmas Punch

[luvmygroops]

>From the All Recipes website...

~

Dads' Gather Around Christmas Punch 

SUBMITTED BY: LABRESCUER 
"This is a great crowd pleaser punch. 'Retro' to youngsters but a staple at 
every Christmas party in my family since the early '60's. The 'Dad's' gather 
around the punch bowl and 'taste-test' the first batch before anyone else is 
allowed to partake."

PREP TIME 5 Min 
READY IN 5 Min 

SERVINGS & SCALING
Original recipe yield: 16 servings


INGREDIENTS
1 (750 milliliter) bottle vodka 
1 (46 fluid ounce) can grapefruit juice 
1 (46 fluid ounce) can pineapple juice 
1 (2 liter) bottle lemon-lime flavored carbonated beverage 
2 trays ice cubes, or an ice ring 
DIRECTIONS
In a swanky punch bowl (a MUST), combine the vodka, grapefruit juice, pineapple 
juice, lemon-lime soda and ice, or ice ring. This punch is too good for the 
little punch glasses that come with the punch bowl so use your highball 
glasses, stand around the punch bowl and have a good time! 

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Down Home Barbecue Beef

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Down Home Barbecue Beef 

Makes 4 servings
Weight Watcher Points – 5 Points

1 slice bacon 
1/2 cup chopped onion 
1/2 cup ketchup 
1/2 cup apple juice 
1 tablespoon white vinegar 
1 teaspoon prepared mustard 
1 teaspoon Worcestershire sauce 
1/8 teaspoon salt 
1/8 teaspoon ground black pepper 
2-1/2 teaspoons Equal®for Recipes 
or 8 packets Equal®sweetener or 1/3 cup Equal®Spoonful™ 
12 ounces fully cooked roast beef, thinly sliced 
4 kaiser rolls (optional) 


Cut bacon into 1-inch pieces; cook in medium saucepan over medium-high heat 3 
to 4 minutes or until almost cooked. Add onion; cook 3 to 5 minutes or until 
bacon is crisp and onion is tender, stirring constantly. Combine ketchup, apple 
juice, vinegar, mustard, Worcestershire sauce, salt and pepper; add to bacon 
mixture. Reduce heat; cover and simmer until flavors are blended, 15 to 20 
minutes. Stir in Equal® and sliced beef. Serve warm on rolls, if desired.


 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Date Swirls Cookies

[luvmygroops]

>From the All Recipes website...

~

Date Swirls Cookies 

SUBMITTED BY: Donna Grace 
"'My 3-year-old granddaughter nicknamed my mother 'Cookie Grandma' because she 
made wonderful cookies,' shares Donna Grace of Clancy, Montana. 'Mom made these 
crisp and chewy cookies every Christmas.'"

PREP TIME 30 Min 
COOK TIME 10 Min 
READY IN 40 Min 

SERVINGS & SCALING
Original recipe yield: 24 servings


INGREDIENTS
FILLING: 
2 cups chopped dates 
1 cup water 
1 cup sugar 
1 cup chopped nuts 
2 teaspoons lemon juice 
DOUGH: 
1 cup butter or margarine 
1 cup packed brown sugar 
1 cup sugar 
3 eggs 
1 teaspoon lemon extract 
4 cups all-purpose flour 
1 teaspoon salt 
3/4 teaspoon baking soda 
DIRECTIONS
In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring 
constantly, until mixture becomes stiff, about 15-20 minutes. Chill. 
For dough, cream butter and sugars in a mixing bowl. Add eggs, one at a time, 
beating well after each addition. Add extract. Combine flour, salt and baking 
soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. 
On a lightly floured surface, roll out half of the dough to a 12-in. x 9-in. 
rectangle, about 1/4-in. thick. Spread with half of the filling. Roll up, 
starting with the long end. Repeat with remaining dough and filling. Wrap with 
plastic wrap; chill overnight. 
Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 
at 375 degrees F for 8-10 minutes or until lightly browned. Cool on wire racks.
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Easy Apple Crisp

[luvmygroops]

>From the Campbell's website...

~

Easy Apple Crisp

From: Campbell's Kitchen
Prep/Cook: 20 minutes

Serves: 6


Ingredients:


1 can (21 oz.) apple pie filling 
2 Pepperidge Farm® Soft Baked Santa Cruz Oatmeal Raisin Cookies, coarsley 
crumbled
1/2 cup chopped walnuts (optional)
2 tbsp. butter OR margarine, melted


Directions:


SPOON pie filling into 1-qt. baking dish.
MIX cookies, walnuts and butter. Sprinkle over filling. Bake at 400°F. for 15 
min. or until warm. Serve with ice cream or frozen yogurt.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
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Free Recipes Nutella Christmas Log

[luvmygroops]

>From the That's My Home website...

~

Nutella Christmas Log

Ginger cake: 
1/4 cup all-purpose flour 
1/4 cup potato starch 
2 teaspoons ground ginger 
2 tablespoons candied ginger root, finely chopped 
4 large eggs 
1/4 light brown sugar 
1/4 granulated sugar 

Orange cream filling: 
2 cups whole milk 
2 teaspoons orange zest 
1/2 cup granulated sugar 
8 large egg yolks 
3 tablespoons cornstarch 
2 tablespoons unsalted butter, softened 

Frosting: 
1 stick unsalted butter, softened 
2 tablespoons honey 
1/2 cup Nutella 
3 ounces bittersweet chocolate, melted and cooled 

Sprinkle the final product all over with chocolate shavings for that "just out 
of the woods" look. 

Preheat the oven to 400° F. 

Make the ginger cake: 

In a medium bowl, sift together the flour and potato starch. Stir in the 
gingers and set aside. In another medium bowl, using a hand-held mixer, whip 
the eggs on medium speed for 2 minutes. Add the sugars; increase mixer speed to 
high speed and beat for 5 minutes longer or until the mixture has tripled in 
volume. Gently fold in the flour mixture in 3 batches until fully incorporated. 
Pour into the prepared pan and spread the batter evenly with a spatula. Bake 
for 8-10 minutes or until the surface springs back lightly when touched. 

Remove the cake from the oven and dust the surface lightly with confectioner's 
sugar. Lay a kitchen towel or a large piece of parchment over the cake and 
cover with a cooling rack. Carefully invert the cake onto the rack and gently 
remove the pan and the foil. Starting with the long end, roll the cake up in 
the towel and allow it to cool completely. 

Make the pastry cream: 
In a 4 qt. heavy bottomed saucepan, bring the milk, orange zest and sugar just 
to a boil. Remove from the heat. In a medium bowl, whisk together the egg yolks 
and cornstarch. Slowly add the yolk mixture to milk, whisking constantly. While 
continuing to whisk, return the pan to a medium high heat, and boil for 2 
minutes. Pour the hot pastry cream into a heatproof glass bowl and stir in the 
butter. Cover the surface with plastic wrap and refrigerate until completely 
cooled, about 1 hour. 

Make the chocolate frosting: 
Beat the butter and honey together using a hand-held mixer. Add the Nutella and 
bittersweet chocolate; whip until completely smooth.. 

Assemble the cake: 
Gently unroll the cake from the towel, trim 1/4" off the sides with a serrated 
knife or kitchen scissors and spread the surface with the orange cream. Re-roll 
the cake. Cut off a piece on the bias 2" from one end of the cake. Spread the 
rest of the roll with 3/4 of the frosting. Place the extra piece, flat side 
down, on top of the cake and cover with remaining frosting, so it resembles a 
log with a broken branch. Chill for 30 minutes. To serve, garnish with 
chocolate curls, chopped toasted hazelnuts, and dust with confectioner's sugar. 
Servings: 12

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups..yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Dreamsicle Cake--Diabetic

[luvmygroops]

>From the All_Easy_Cookin_Recipes group...

~

Dreamsicle Cake--Diabetic

1 white cake mix
2 egg whites
1 can of diet orange soda
Put batter in pam sprayed pan for 30 to 35 minutes at 350 degrees

Filling
1 small box of orange sugar free jello
1 cup of boiling water
1 cup of cold water
Pour this mixture over hole poked cake and refrigerate for 2 hours

Frosting
1 small box of sugar free jello
1 small box of instant sugar free vanilla pudding
1 cup of 2% milk
1 teaspoon vanilla
8 oz of cool whip
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Easy French Onion Soup

[luvmygroops]

>From the Recipe Zaar website...

~

Easy French Onion Soup

35 min 10 min prep 
4 servings 

2 (14 ounce) cans beef broth 
1 (10 1/2 ounce) can beef consomme 
2 large onions, sliced 1/4-inch thick 
2 tablespoons butter 
2 pressed garlic cloves 
1 dash worcestershire sauce 
1 cup shredded swiss cheese 
4 slices toasted French bread 


Place onions and butter in saucepan. 
Sauté on medium heat until onions are tender. 
Add garlic and sauté 1-2 minutes (don't let garlic burn). 
Add beef broth, consomme, and Woschershire sauce. 
Bring to a boil for 1 minute. 
Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of 
cheese in bottom of each bowl. 
Fill bowl with soup leaving room at the top. 
Place toasted French bread on top. 
Top with 0.125 cup Swiss cheese. 
Place under broiler until cheese is bubbly. 
Serve immediately. 
Caution--bowls will be hot!
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Fabulous Fast Shrimp

[luvmygroops]

>From the Recipe Zaar website...

~

Fabulous Fast Shrimp

45 min 30 min prep 
4 servings 

1 tablespoon butter or margarine 
2 stalks celery, chopped 
1/4 cup chopped green peppers 
1/4 cup sliced green onions 
1 lb fresh large shrimp, shelled and deveined 
1 (10 3/4 ounce) can campbell's cream of chicken soup or 98% fat-free cream of 
chicken soup 
1/2 cup water 
1 dash cayenne pepper 
hot cooked rice 
paprika


Heat butter in skillet. 
Add celery, green pepper and green onions and cook until tender. 
Add shrimp and cook 3 to 5 minutes or until done. 
Add soup, water and cayenne pepper and heat through. 
Serve over rice. 
Sprinkle with paprika.
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Good Eats Meat Loaf

[luvmygroops]

>From the Food Network website...

~

Good Eats Meat Loaf 

Recipe courtesy of Alton Brown
Yield: 4 servings 

6 ounces garlic-flavored croutons 
1/2 teaspoon ground black pepper 
1/2 teaspoon cayenne pepper 
1 teaspoon chili powder 
1 teaspoon dried thyme 
1/2 onion, roughly chopped 
1 carrot, peeled and broken 
3 whole cloves garlic 
1/2 red bell pepper 
18 ounces ground chuck 
18 ounces ground sirloin 
1 1/2 teaspoons kosher salt 
1 egg 

For the glaze: 
1/2 cup catsup 
1 tablespoon ground cumin 
Dash Worcestershire sauce 
Dash hot pepper sauce 
1 tablespoon honey

Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black 
pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of 
a fine texture. Place this mixture into a large bowl. Combine the onion, 
carrot, garlic, and red pepper in the food processor bowl. Pulse until the 
mixture is finely chopped, but not pureed. Combine the vegetable mixture, 
ground sirloin, and ground chuck with the bread crumb mixture. Season the meat 
mixture with the kosher salt. Add the egg and combine thoroughly, but avoid 
squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape 
of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf 
out of the pan onto the center of the tray. Insert a temperature probe at a 45 
degree angle into the top of the meatloaf. Avoid touching the bottom of the 
tray with the probe. Set the probe for 155 degrees. Combine the catsup, cumin, 
Worcestershire sauce, hot pepper sauce and
 honey. Brush the glaze onto the meatloaf after it has been cooking for about 
10 minutes.

~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes French Onion Soup

[luvmygroops]

>From the Food Network website...

~

French Onion Soup 

Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Bowl of Onion


Difficulty: Easy 
Prep Time: 15 minutes 
Cook Time: 1 hour 45 minutes 
Yield: 8 servings 

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 
4 pounds) 
3 tablespoons butter 
1 teaspoon salt 
2 cups white wine 
10 ounces canned beef consume 
10 ounces chicken broth 
10 ounces apple cider (unfiltered is best) 
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen 
string 
1 loaf country style bread 
Kosher salt 
Ground black pepper 
Splash of Cognac (optional) 
1 cup Fontina or Gruyere cheese, grated 

Trim the ends off each onion then halve lengthwise. Remove peel and finely 
slice into half moon shapes. Set electric skillet to 300 degrees and add 
butter. Once butter has melted add a layer of onions and sprinkle with a little 
salt. Repeat layering onions and salt until all onions are in the skillet. Do 
not try stirring until onions have sweated down for 15 to 20 minutes. After 
that, stir occasionally until onions are dark mahogany and reduced to 
approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about 
burning. Add enough wine to cover the onions and turn heat to high, reducing 
the wine to a syrup consistency. Add consume, chicken broth, apple cider and 
bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 
1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit 
mouth of oven safe soup crocks. Place the slices on a baking sheet and place 
under broiler for 1 minute. Season soup mixture
 with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks 
leaving one inch to the lip. Place bread round, toasted side down, on top of 
soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 
2 minutes.

~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Grilled Chicken and Parmesan Salad

[luvmygroops]

>From the Kraft website...

~

Grilled Chicken and Parmesan Salad

Prep Time: 30 min 
Total Time: 1 hr 
Makes: 4 servings 
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix 
1/2 cup  FILIPPO BERIO Extra Virgin Olive Oil 
1/4 cup white vinegar 
3 Tbsp.  water 
1 lb. boneless skinless chicken breasts 
1 bag  (10 oz.) mixed salad greens 
1 cup cherry tomatoes, cut in half 
1   yellow squash, chopped 
1/4 cup shaved Parmesan cheese 

PREPARE salad dressing mix with oil, vinegar and water as directed on package. 
Pour 1/2 cup of the dressing over chicken in resealable plastic bag; seal bag. 
Turn bag over several times to evenly coat chicken with dressing. Refrigerate 
30 min. to marinate. Meanwhile, refrigerate remaining dressing for later use. 
PREHEAT grill to medium heat. Remove chicken from marinade; discard bag and 
marinade. Grill chicken 5 min. on each side or until cooked through (165°F). 
Slice chicken. 
TOSS greens with tomatoes and squash; place on serving platter. Top with 
chicken and cheese; drizzle with remaining dressing. 
FILIPPO BERIO is a registered trademark of SALOV North America Corp.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Easy Potato Pancakes

[luvmygroops]

>From the Campbell's website...

~

Easy Potato Pancakes

From: Campbell's Kitchen
Prep/Cook: 20 minutes

Serves: 4


Ingredients:


1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
Generous dash ground black pepper 
1 1/2 cups instant mashed potatoes flakes or buds
1 green onion, coarsely chopped


Directions:


HEAT broth and pepper in saucepan to a boil. Remove from heat. Add potato 
flakes and onion and stir until liquid is absorbed. Shape potato mixture into 4 
(4") pancakes.
COOK pancakes in nonstick skillet until browned on both sides.

 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Game Day Football Cake

[luvmygroops]

>From the Kraft website...

~

Game Day Football Cake

Prep Time: 10 min 
Total Time: 1 hr 10 min 
Makes: 15 servings, one piece each 
1 pkg. (2-layer size) chocolate cake mix 
1-1/3 cups  brewed double-strength MAXWELL HOUSE Coffee, cooled 
3 cups Cappuccino Pudding Frosting 

GREASE and flour 13x9-inch baking pan; set aside. Prepare cake batter and bake 
in prepared pan as directed on package, substituting coffee for the water. Cool 
15 min. in pan; remove to wire rack. Cool completely. 
TRIM corners and sides from cake to resemble football shape. Reserve trimmings 
for snacking or other use. 
FROST cake with Cappuccino Pudding Frosting. Store in refrigerator.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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Free Recipes Graham Greeting Cards

[luvmygroops]

>From the Kraft website...

~

Graham Greeting Cards

Prep Time: 5 min 
Total Time: 5 min 
Makes: 18 servings 
18 HONEY MAID Honey Grahams 
  decorating icing, any colors 
Assorted candies 

PLACE grahams on clean flat surface. 
USE icing to write holiday greeting on each cracker. 
DECORATE with candies as desired.
 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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Free Recipes Fast Soft Doughy Pretzels

[luvmygroops]

>From the Recipe Zaar website...

~

Fast Soft Doughy Pretzels

25 min 10 min prep 
6 servings 

1 (11 ounce) can refrigerated breadstick dough 
1 egg white 
kosher salt, for dipping 


Preheat the oven to 375 degrees. 
Unroll and separate the dough. Stretch by rolling into a long rope and shape 
into whatever you desire. 
Place on an ungreased cookie sheet. Beat the egg white until foamy. Brush on 
pretzels and sprinkle with salt. 
Bake 12-18 minutes or until golden. Serve with melted cheese or mustard. 
NOTE: Use coarse kosher salt only for this recipe. Table salt is too fine and 
will end up tasting like brine. Eww -- lol! 
~~
 
~~~***Rhonda G in Missouri***~~~
 
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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