Amy's Recipe of the Day

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Location: Texas, United States

Monday, January 28, 2008

Mint Snowballs

1 cup butter
2 tsp. water
1/2 tsp. salt
1/2 cup powdered sugar
2 cups flour
1 cup quick oatmeal

Cream butter. Add sugar, and cream until fluffy. Add water. Sift flour and salt, add to creamed mixture.
Blend in oats. Dough will be stiff. Shape dough in balls size of a walnut.
Bake on ungreased cookie sheet in oven at 325 for 20-25 minutes.
When cool, frost with the following:

2 cups powered sugar
1/2 tsp. mint extract
1/4 cup milk
Shredded coconut
Red or green food coloring
Blend ingredients except coconut. Roll top of cookies in frosting, then coconut.


Sunday, January 27, 2008

Cheese Pizza “Fun”due

6 oz 2% milk Velveeta (Martina calls this Velveena), cubed
1 cup spaghetti sauce
3 Tbsp parmesan cheese

Bread cubes
Baby carrots
Grape tomatoes
Celery sticks
Raw broccoli
Anything else you like

Combine all of the above and melt together in the microwave. Serve with dippers.

Look, Grandma! I'm using the dish you gave me for Christmas. :)


Friday, January 25, 2008

Deep Chocolate Raspberry Cake

6 (1 ounce) squares semi-sweet chocolate
6 (1 ounce) squares unsweetened chocolate
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 (1 ounce) squares semisweet chocolate
3/4 cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9 inch cake pans with waxed paper.
To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.


Sunday, January 20, 2008

Green Chile Potato Salad

24 oz small red new potatoes, cooked and sliced
1 can cut green beans, drained
1 cup chopped celery
½ cup chopped or sliced red onion
8 Tbsp (1/2 cup) ranch dressing
2 Tbsp green chiles
1 tsp salt
½ tsp pepper

Combine dressing, chiles, salt, and pepper in food processor or blender and whirl until smooth. Mix with potatoes, beans, celery, and onion. Chill. Makes 8 servings.

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Monday, January 07, 2008

Maple-Glazed Sweet Potatoes

2 lbs sweet potatoes, peeled and chopped into 3/4-inch pieces
2 Tbsp oil
2 tsp steak seasoning (I used Eskimo Joe's French Fry seasoning)
1/3 cup pure maple syrup

Line jelly roll pan with Reynold's Release or foil. Spread potatoes in single layer. Toss with oil, and then with steak seasoning. Roast in oven for 15 minutes at 400 degrees. Remove from oven and toss with maple syrup. Bake another 5-10 minutes until potatoes are soft. I think it serves about 5, maybe?


Tuesday, January 01, 2008

Texas Caviar

My favorite way to eat black-eyed peas. I make this on New Year's. The recipe is from Jon's family. I sometimes add a little more salt.

2 cups frozen black-eyed peas, cooked and drained
1/3 cup peanut or canola oil
1/3 cup wine vinegar
1 clove garlic, whole or cut in half
1/4 cup finely chopped onion
1/2 tsp salt

Put peas in bowl with remaining ingredients. Store in refrigerator for 24 hours. Remove garlic; store for two days to two weeks before eating. Makes 6-8 servings. Can also be served as an appetizer with corn chips.

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