Amy's Recipe of the Day

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Location: Texas, United States

Friday, December 26, 2008

Delicious Christmas Cookies

I thought these were OK (but my dad ate about 6 in two minutes), but I had to post it because the dough is divine. There are no eggs so you can just eat it without worry. You don't have to bake it. Sweetened condensed milk and butter. Yum. Just mix it up and grab a spoon.

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl combine graham cracker crumbs, flour and baking powder.
3. In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
5. Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.


Thursday, December 25, 2008

Candy Cane Cookies

1/2 cup butter, softened
1/2 cup soft shortening
1 cup confectioner's sugar
1 egg
1-1/2 tsp almond extract
1 tsp vanilla
2-1/2 cups flour
1 tsp salt
1/2 tsp red food coloring.

Mix together first 6 ingredients. Mix flour and salt and stir them into shortening mixture. Divide dough in half. Put 1/2 tsp red food coloring into half of dough and mix. Roll a strip of white dough between palms until it is about 5 inches long and less than 1/2 inch wide (the thinner the dough, the more realistic-looking the candy cane). Repeat with red dough. Twist red and white dough strips together and bend top like a candy cane. Put on cookie sheet (I always grease it, but with 1 cup of fat in the dough, you shouldn't have to). Bake at 375o for 9 minutes.


Wednesday, December 24, 2008

Peanut Butter Cup Tarts

1 package storebought peanut butter cookie dough (or you can make your own)
24 peanut butter cups

Put balls of peanut butter dough into 24 mini muffin cups. Bake for 10 minutes at 350 degrees. When they come out of the oven, immediately push an unwrapped peanut butter cup into the ball. Cool. Makes 24.

I made my own dough and had more than I needed, so I got approximately a dozen regular peanut butter cookies too.


Sunday, December 07, 2008

Smothered Chicken & Green Bean Skillet

4 small boneless skinless chicken breast halves (1 lb)
2 cups frozen green beans
1 can condensed Healthy Request cream of mushroom soup
1/4 tsp dried thyme leaves
1 cup 2% milk shredded sharp cheddar cheese

Heat large nonstick skillet on medium-high heat. Add chicken. Cover and cook 5-7 minutes on each side or until done (165 degrees). Remove from skillet.

Add beans, soup, 1/2 cup water and thyme to skillet; cover. Cook 6 minutes, stirring often.

Return chicken to skillet; cook 1 minute or until hot. Top with cheese.

Note: To assure my big thick chicken breasts were done, I sliced them before adding them to the soup and bean mixture.

Source: Kraft Food & Family


Saturday, December 06, 2008

Hawaiian Salad

A variation of a recipe from Woman's World magazine.

5 slices bacon
1 pkg baby spinach
1 8-oz can pineapple tidbits, drained, juice reserved
1/2 cup macadamia nuts
1/3 can drained garbanzo beans
1 cup packaged shredded carrots
8-10 grape tomatoes
1/2 cup bottled oil-and-vinegar salad dressing

Cook bacon. I bought pre-cooked and just microwaved it.
Place spinach on serving platter. Top with rows of pineapple, bacon, tomatoes, beans, nuts, and carrots.

Whisk reserved pineapple juice into dressing until combined; drizzle over salad. (Optional--you can use plain dressing also.) Serves 2 or so.
I assembled mine individually, but you can put it in one dish too.

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Wednesday, December 03, 2008

Turkey Quiche

Sorry about the terrible quality photo. But, never fear. I just bought a cute pink camera with a "cuisine" setting. I am so excited. I haven't taken any food pictures on it yet, but I will soon.

1 cup turkey, cut up
1 leftover pie crust (if you bought the 2-pack and made one pie)
½ cup celery left over from stuffing, chopped
½ cup onion left over from scalloped corn, chopped
Olive oil or butter (or both) for sautéing
3 eggs left over from scalloped corn
1 ¼ cup heavy cream leftover from pumpkin pie
½ to 1 cup shredded cheese; I used havarti and 2 % milk mild cheddar
Salt to taste
Pepper to taste
Garlic powder to taste

Unroll crust and put into pie plate. Preheat oven to 400. Sauté onion and celery in olive oil or butter or both. Set aside. Whisk eggs with cream and add salt, pepper, and garlic powder to taste. Spread celery mixture over bottom of crust. Top with turkey and cheese. Pour egg mixture over the top. Bake for 30 minutes or until knife inserted in center comes out clean. (I had to bake mine about 40-45 minutes.)


Scalloped Corn

1/4 cup finely chopped onion
1/4 cup chopped green or sweet red pepper (I prefer a jar of pimientos)
2 Tbsp margarine or butter, divided
1 beaten egg
1/2 cup milk
1/2 coarsely crushed saltine crackers, divided
1 can cream style corn (8-3/4 oz)
1 can whole kernel corn (7 oz)

Cook onion and sweet pepper in 1 Tbsp of the margarine till tender. Combine egg, milk, 1/3 cup of the crushed crackers, and dash pepper. Stir in onion mixture and corn. Pour into a greased 1-quart casserole. Melt remaining margarine; toss with remaining crumbs. Sprinkle crumb mixture atop corn mixture. Bake at 350o about 35 minutes or till a knife inserted near the center comes out clean. Makes 4 servings.