Amy's Recipe of the Day

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Location: Texas, United States

Friday, December 29, 2006

Chocolate-Topped Peanut Butter Spritz

  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups semisweet chocolate chips
  • 1 tablespoons shortening
  • Chopped peanuts
In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill for 15 minutes.
Using a cookie press fitted with bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces(there is no need to separate the pieces). Bake at 350° for 6-8 minutes. (Watch carefully-cookies brown quickly.)
For topping, melt chocolate with shortening; stir until blended. Place in a heavy plastic bag; cut a small hole in the corner. Pipe a strip of chocolate down center of each cookie and sprinkle with chopped peanuts. Yield: 16 dozen.


Wednesday, December 27, 2006

Surprise Package Cookies

I melted Hershey's mint chocolate chips and spread them on the top because I ran out of Andes mints.
The dough was also good wrapped around Martina's leftover Halloween chocolate candy.

  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 65 mint Andes candies
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.


Tuesday, December 26, 2006

Frosted Cashew Cookies

  • 1/2 cup butter (no substitutes), softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 1-3/4 cups chopped cashews
  • 1/2 cup butter (no substitutes)
  • 3 tablespoons half-and-half cream
  • 1/4 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • Cashew halves, optional
In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in cashews. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half if desired. Yield: about 5 dozen.


Monday, December 25, 2006

Antipasto Salad

1/2 c vegetable oil
3 Tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried basil
1/8 tsp crushed red pepper flakes
1 tsp salt
6 oz macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
1/4 lb sliced pepperoni
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

Cook pasta in a pot of boiling salted water until al dente. Drain. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours. Add broccoli, pepperoni, and tomatoes; toss well.

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Thursday, December 21, 2006

Italian Sprinkle Cookies

6 eggs
5 cups flour
2 cups confectioner’s sugar
2 Tbsp plus 1 ½ tsp baking powder
1 cup shortening
3 tsp almond extract
1 ½ tsp lemon extract


3 ¾ cups confectioner’s sugar
½ cup warm milk
1 tsp almond extract
1 tsp vanilla
colored sprinkles

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes. Set aside. In a large mixing bowl, combine the flour, confectioner’s sugar and baking powder. On low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).

Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes (tops of cookies will not brown, but bottoms should brown slightly).

Meanwhile, in a small bowl, combine the confectioner’s sugar, milk, and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Makes about 7 dozen.


Wednesday, December 20, 2006

Creamy Cinnamon Rolls

1 loaf frozen bread dough, thawed
2 Tbsp butter or margarine, melted
2/3 cup brown sugar
½ cup chopped walnuts
1 tsp ground cinnamon
½ cup whipping cream
2/3 cup sifted confectioner’s sugar
1 Tbsp milk

Roll dough to 18 X 6-inch rectangle. Brush with butter or margarine. Combine brown sugar, nuts, and cinnamon; sprinkle evenly over dough. Roll up jelly roll fashion from long side; moisten edges and seal. Cut into 20 slices. Place rolls, cut side down, in 2 8 X 1 ½ inch round baking pans. Let rise till doubled, about 1 ½ hours. Pour cream over rolls. Bake in 3500 oven for 25 minutes. While warm, drizzle top with confectioner’s sugar glaze; combine confectioner’s sugar and milk. Makes 20 rolls.

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Tuesday, December 19, 2006

Pina Colada Cheesecake

For my birthday, we need a cheesecake recipe.

1/2 cup flaked coconut
1/2 cup walnuts or pecans
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1 8-oz can crushed pineapple with juice
2 8-oz pkg cream cheese, softened
1 15-oz can cream of coconut
2 (or more) Tbsp dark rum or 2 tsp rum extract
3 eggs, slightly beaten
1 8-oz carton sour cream, at room temperature
2 Tbsp sugar
1 tsp cornstarch

Place coconut and walnuts in shallow pan. Toast in 3250 oven for 5-7 minutes or until lightly browned. Combine coconut and walnuts with graham cracker crumbs, brown sugar, and butter. Pat into bottom and 1 1/2 inches up sides of 9-inch springform pan; set aside. Drain 1/4 cup juice from pineapple; set fruit aside for use in topping. In large bowl, beat cream cheese until smooth. Beat in cream of coconut, drained pineapple juice and rum. Add eggs, beating just until blended. Pour into prepared crust. Bake in 3250 oven for 55 minutes; lay sheet of foil over pan and bake 10-15 minutes, or until cheesecake is lightly browned and almost set. Remove cheesecake from oven; let stand 10 minutes. Stir sour cream until smooth. Spread over top of cake. Return cake to oven and bake 10 minutes. Cool on wire rack. In small bowl, microwave reserved pineapple, sugar, and cornstarch on high for 2 minutes, stirring once, or until thickened; cool. Spread over sour cream. Cover and refrigerate at least 8 hours. Makes 12-16 servings.


Monday, December 18, 2006

Eggnog Snickerdoodles

½ cup butter (no substitutes), softened
½ cup shortening
1 ¾ cups sugar, divided
2 eggs
½ tsp rum extract
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
2 tsp nutmeg

In a mixing bowl, cream butter, shortening, and 1 ½ cups sugar. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture. In shallow bowl, combine the nutmeg and remaining ¼ cup sugar. Roll dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 6 ½ dozen.


Saturday, December 16, 2006


1 cup egg beaters
1/3 pound pork and bacon flavored bulk sausage, cooked and crumbled
1 cup milk
1 ½ cups Colby Jack shredded cheese
½ tsp salt
1/8 tsp pepper
½ tsp garlic powder
1 deep dish pie crust

Prick pie crust with fork. Mix all ingredients. Pour into crust. Bake at 375 degrees for 30 to 45 minutes or until done. If sides of crust get brown, cover the sides with foil halfway through cooking. Makes 4 servings.

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Waffle Cookies

  • 1/4 cup butter, cubed
  • 2 squares (1 ounce each) unsweetened chocolate
  • 2 eggs
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1 square (1 ounce) unsweetened chocolate
  • 1 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • 7-1/2 teaspoons hot water
  • Edible glitter and jimmies, optional
n a microwave-safe bowl, melt butter and chocolate; stir until smooth. Transfer to a mixing bowl and cool completely. Beat in eggs. Combine flour and sugar; gradually beat into egg mixture. Stir in vanilla.
Drop by tablespoonfuls 1 in. apart onto a preheated waffle iron. Bake for 1 minute or until set. Remove to a wire rack to cool completely.
For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Transfer to a mixing bowl. Beat in vanilla. Gradually add confectioners' sugar alternately with water, beating until smooth. Frost waffle cookies to within 1/4 in. of edges. Decorate with glitter and jimmies if desired. Let stand until frosting is set. Yield: about 2-1/2 dozen.


Thursday, December 14, 2006

Category Feature

I finally figured out how to cut and paste html well enough to add a category feature. If you go to the left-hand sidebar of the blog and click on a category (entrees), then only the entrees will appear for you. It lists them in the order in which they were blogged, beginning with most recent.

Maybe someday I will figure out how to alphabetize, but I must revel in my new accomplishment before I tackle the next problem.

Tortellini Soup

2 small zucchini, halved lengthwise and sliced
2 carrots, peeled and sliced
1 small onion, chopped
2 cans chicken broth
1 pkg (9-10 oz) fresh or frozen cheese tortellini
1/2 tsp Italian seasoning
1/2 tsp garlic pepper
Freshly grated parmesan cheese

In large saucepan, combine broth, onion, and carrots; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes. Add zucchini, tortellini, and seasonings; return to a boil over medium-high heat. Cook for 5 minutes or until tortellini and vegetables are tender. Sprinkle parmesan cheese over soup. Makes 4 servings.

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Wednesday, December 13, 2006

Banana Bread Pie

Cooking spray
2 ripe medium bananas, cut up
½ cup Bisquick
2 large eggs
1 can (14 oz) sweetened condensed milk
1 Tbsp butter, melted
1 tsp vanilla
½ cup mini chocolate chips

Preheat oven to 4000; make sure rack is in center of oven. Spray 1-inch pie pan with cooking spray. Set aside. Beat bananas with electric mixer in large bowl on low speed until smooth, about a minute. You should have 1 cup of banana puree. Stop machine and add all remaining ingredients except chocolate chips. Beat on low speed until ingredients are well-blended, about 1 ½ minutes. Scrape batter into pie pan; smooth the top.

Bake pie until well-caramelized on top and firm around the edge, but still a little soft in the center, about 25-30 minutes. Remove pie from oven. Sprinkle chocolate chips on top. After a few minutes, spread the chips (they should be soft now) with an icing spreader. Let pie sit at least 30 minutes before slicing. You can also delete the chocolate and serve with ice cream instead.


Tuesday, December 12, 2006

Easy and Tasty Barbecue Chicken Sandwiches in the Crockpot

We tried a fun new crock pot recipe tonight (Caribbean Chicken Soup with Bananas) but it did not pass our taste test, so you don't get to read about it. Sorry. Believe it or not, the bananas in the stew were the best part of it.

Here's another crock pot recipe that actually worked last year.

1-2 lb boneless chicken breasts
1 (18-oz) jar of your favorite barbecue sauce
1 medium sweet onion, sliced
Hamburger buns

Remove all fat from chicken and toss it in the crockpot. I sprayed it with cooking spray, but that probably wasn’t necessary. Place onion slices on top of chicken. Pour barbecue sauce over the top. You don’t need to use the whole jar; just make sure chicken is covered. I used the whole jar when I had 6 chicken breasts. Cook on low for 8 hours or until chicken is tender. Shred chicken with fork and knife; scoop mixture onto buns.


Monday, December 11, 2006

Artichoke Bread

1 loaf (1 lb) French bread (not sourdough)
1/2 c margarine
6 cloves garlic
2 Tbsp sesame seed
1 1/2 c sour cream
8 oz (2 c) shredded Monterey Jack cheese
1/4 c grated parmesan cheese
2 Tbsp fresh or 2 tsp dried parsley
2 tsp lemon pepper
1 can (14 oz) artichoke hearts, drained and quartered
4 oz (1 c) shredded cheddar cheese

Cut bread lengthwise and remove bread in center, leaving only the shell; reserve bread pieces and shells. In large skillet, melt margarine over medium heat. Add garlic and sesame seed. Cook and stir for 2 minutes. Add reserved bread pieces; stir until margarine is absorbed and bread is well coated. In separate medium bowl, combine sour cream, Monterey Jack cheese, parmesan, parsley, and lemon pepper. Pour over bread mixture; toss to coat. Mix in artichokes. Spoon mixture into bread shells. Top with cheddar cheese. Place on baking sheet. Bake in 350 degree oven for 30 minutes. Slice with serrated knife. Makes 12-16 pieces.

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Sunday, December 10, 2006

Tex-Mex Layered Salad

1 ½ cups bottled ranch salad dressing or reduced-fat sour cream
½ cup chopped fresh cilantro
1 tsp ground cumin
2 Tbsp fresh lime juice
2 cups chopped tomatoes (about 4 medium)
8 scallions, both white and green parts, chopped (1 cup)
1 10-oz pkg iceberg lettuce salad
1 pkg (8 oz or 2 cups) shredded Mexican-style cheese (the Kraft definition of Mexican cheese--a mix of cheddar and Monterey Jack)
1 15-oz can black beans, rinsed and drained
1 can (11 oz) yellow corn with peppers, drained (Mexicorn)
4 cups crumbled corn bread (make with a mix or buy cornbread)

Place salad dressing, cilantro, cumin, and lime juice in a small mixing bowl. Whisk to combine, and set dressing aside. Place tomatoes and scallions in a mixing bowl and stir to combine. Prepare the garnish: Set aside in small containers ½ cup each of lettuce and cheese, and ¼ cup each of beans, corn, tomato, and scallion mixture. You will use them at the end.

Place half of remaining lettuce salad in bottom of 4-quart serving bowl or trifle dish. Then, scatter 2 cups of corn bread on top of lettuce. Pour ½ cup salad dressing mixture over corn bread. Place half of remaining black beans on top of the corn bread, then add half of the remaining corn. Sprinkle ¾ cup remaining cheese over layer of corn. Place rest of lettuce on top of corn. Place remaining 2 cups of corn bread on top of lettuce. Pour ½ cup of salad dressing over corn bread. Layer rest of beans on top of corn bread, followed by a layer of corn kernels, then rest of cheese. Pour the remaining ½ cup dressing over cheese and scatter rest of tomato and scallion mixture on top.

Garnish salad by creating an attractive pattern using the ingredients set aside. Arrange lettuce in a ring around out edge of salad. Arrange cheese in a ring inside lettuce. Fill center of cheese with beans. Place corn on top of beans. Pile remaining tomato and scallion mixture on top of corn. Serve salad at once or cover bowl and refrigerate for up to 3 days.


Saturday, December 09, 2006

Classic Crème Brulee

8 egg yolks
1/3 cup sugar, plus ¼ cup for the brulee topping
2 cups heavy cream
1 tsp pure vanilla extract

Preheat oven to 3000.

In large bowl, combine egg yolks and 1/3 cup sugar, whisk together until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in water bath, and bake until set around edges, but still loose in the center, about 40-50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle 2 tsp sugar over each custard. For best results, use a small hand torch to melt the sugar. If you don not have a torch, place ramekins under the broiler until sugar melts. Re-chill custards a few minutes before serving.

Serves 6


Friday, December 08, 2006


After spending 2 days making tamales, I am way too tired to type up a recipe. Instead I will share a picture, and maybe tomorrow I will be bright-eyed and bushy-tailed again.

It is a long recipe. I am attaching the link instead of typing up the recipe.


Thursday, December 07, 2006

Sugared Nuts

6 Tbsp butter or margarine
2 egg whites
1 cup sugar
1 lb mixed nuts (salted works best)

Preheat oven to 325. While oven in preheating, melt butter in 9 X 13-inch pan. While butter is melting, put egg whites in mixer and mix on high until they are stiff. Gradually add sugar. Stir in nuts. Take melted butter out of oven. Spoon nut mixture into pan. Bake for 30 minutes, stirring after every 10 minutes. If you use butter instead of margarine, it might take a few minutes less, so check it early. If after 30 minutes, the coating is still rather soft, bake a few extra minutes. Cool on parchment.


Wednesday, December 06, 2006

Chipotle Turkey and Corn Soup

I used lime and chile chips rather than lime-flavored chips because they sounded good. Next time I will probably just buy lime-flavored chips. The chips I used were overly strong.

1 tablespoon canola oil

1 pound turkey cutlets, cut into thin strips
2 teaspoons adobo sauce
1 to 2 teaspoons chopped canned chipotle chiles in adobo sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14 3/4-ounce) can cream-style corn
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1/2 cup crushed lime-flavored tortilla chips (about 1 1/2 ounces)
4 lime wedges

Heat canola oil in a large saucepan over medium-high heat. Add turkey; cook for 3 minutes or until browned, stirring occasionally. Stir in adobo sauce, chiles, chicken broth, and corn; bring to a boil. Reduce heat to medium-low; simmer 5 minutes. Stir in 3 tablespoons cilantro and salt. Divide soup evenly among 4 bowls; sprinkle evenly with remaining cilantro and crushed chips. Serve with lime wedges.

Yield: 4 servings (serving size: 1 1/2 cups soup, 3/4 teaspoon cilantro, 2 tablespoons chips, and 1 lime wedge)

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Tuesday, December 05, 2006

White Broccoli Rice Casserole

1 ½-2 cups leftover fresh broccoli steamed with garlic and olive oil. Include steamed garlic pieces if you have any. Chop if necessary.
1 can cream of chicken soup
½ cup sour cream
½ cup uncooked rice with 1 cup water for cooking (I used Jasmine)
1 ½ cups Italian blend shredded cheese, divided
¼ tsp white pepper
1 Tbsp dehydrated chopped onion
¼ tsp salt

Cook rice. Combine rice in mixing bowl with all ingredients, reserving ½ cup of cheese for top of casserole. Put in 2-quart casserole dish coated with cooking spray and sprinkle reserved cheese on top. Bake in 375 degree oven for 20-30 minutes, or until warmed through and cheese is melted.


Monday, December 04, 2006

Hot Dog Chili

1 16-oz pkg hot dogs, sliced
1 (15-oz) can whole kernel corn, drained
1 (6-oz) can tomato paste
1 Tbsp chili powder
1 tsp cayenne pepper (I used ¼ tsp)
1 Tbsp onion powder
1 tsp salt
1 pinch ground black pepper
2 cups water
1 cup shredded processed American cheese

In large saucepan combine hot dog slices, tomato paste, chili powder, cayenne, onion powder, salt, pepper, water, and cheese. Cook over medium heat until hot dogs plump and cheese is melted.

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Sunday, December 03, 2006

Potatoes O’Brien

My grandmother makes this. (She also reads this. Hi Grandma!)

2 pounds frozen Potatoes O’Brien (frozen cubed potatoes with onions and peppers)
1 can cream of chicken soup
1 cups shredded cheddar cheese
1 pint sour cream
1 stick oleo, melted

If you cannot find Potatoes O’Brien, substitute frozen hash browns or cubed potatoes and add your own chopped onion and peppers.

Mix everything together. Bake at 3500 for one hour.


Saturday, December 02, 2006

Gruyere Cheese Potatoes

1 garlic clove
2 cups milk
1 cup heavy cream
5 lbs potatoes, sliced thin (approximate amount)
1 cup gruyere cheese, shredded
cayenne pepper

Crush garlic clove a little, then rub over long baking dish. Put garlic clove in saucepan with milk and cream. Bring to a boil. Arrange potato slices in pretty layers in baking dish. Add salt, pepper, nutmeg, and cayenne to taste. Pour milk over potatoes. Discard garlic. Sprinkle cheese on top. Bake 1 hour at 3500.


Friday, December 01, 2006

Velveeta Layer Dip

1 lb Velveeta
1 can refried beans
1 cup salsa

Spread beans into 9” pie plate. Cut Velveeta into chunks and cover beans with them. Pour salsa on top. Bake in 3500 oven for 30 minutes or until cheese is melted. Serve with tortilla chips.