2 eggs
½ cup white sugar
½ cup shortening
¼ teaspoon salt
1 ½ teaspoon cinnamon
½ cup brown sugar
2 cup flour
½ teaspoon baking soda
1 teaspoon baking powder
½ cup chopped nuts
Mix all ingredients together in a bowl.
Roll mixture in wax paper and twist the edges.
Put in refrigerator.
After at least a half hour, take out and slice.
Bake at 375o for 7-10 minutes.
1 package white cake mix
½ cup water
1 package pistachio pudding
4 eggs
½ cup oil
½ cup sour cream
½ cup sugar
Mix all ingredients together in a bowl.
Grease 2 bread pans & pour a quarter of mixture in each pan.
In another bowl mix 2 t sugar & 2 t cinnamon. Shake half of sugar mixture over batter in each pan. Pour rest of batter over sugar mixture in each pan.
Bake at 350o for 45-55 minutes.
Prep Time: 15 min
Cook Time: 40 min
Ready In: 55 min
Servings: 10
INGREDIENTS
Ingredients:
2 c. Sugar
4 Black tea bags
2 c. Brandy
1 12-oz frozen lemonade
1 12-oz frozen orange juice
7-Up (Amount depends on how many you will be serving)
Directions:
Boil 4 cups of water with 2 cups of sugar
Boil 2 cups of water with 4 black tea bags and steep after boiling for 3 minutes
Let these both cool and then add:
Stir good and let freeze for at least two days, add 7-Up (or Diet 7-Up) to taste.
8-10 servings
Ingredients:
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted
Directions:
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
1 pound green beans, ends trimmed
1 tablespoon olive oil
8 ounces sliced mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy or cognac
1/3 cup red wine
1/3 cup chicken broth
Fried Onions
Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute. Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste. Top with fried onions before serving.
1 premade thin pizza crust
1/4 cup Nutella
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F. Bake for 8-10 minutes, or until pale golden brown. Immediately spread the Nutela over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
Ingredients:
1 package fudge brownie mix
6 ounces candy coated milk chocolate pieces
1 cup white chocolate chips
Preheat oven to 350F degrees. Grease a 12" pizza pan. Prepare Brownie Mix according to instructions and add 1/2 cup of candy pieces. Bake at 350 for 15 - 18 minutes or until a toothpick inserted is almost clean when removed. Immediately after removing from oven, press the remaining candies on top of the brownie. Melt the chips in the microwave on medium ( @ 50% power) for about 30 seconds. Stir and spoon into a plastic sandwich bag. Cut corner of bag and drizzle over the pizza. Slice into wedges and serve when completely cooled
Evite Invitation
The Olympics have arrived! Bring your gold medal winning recipe for the August Cooking Club. Your recipe can be any type of dish as long as it is your best dish yet! Prizes will be awarded for favorite all-around dish, most creative dish, most difficult dish...and several more! Start training for the CC Olympics!
And the winners are ...
Ingredients:
2 - 8 oz. cream cheese blocks
2 packets Hidden Valley Ranch Dressing mix
Shredded Chicken
Frank's Buffalo Wing Sauce
Shredded Cheese
Mix cream cheese and ranch dressing mix in a large bowl. Spread evenly in bottom of glass baking dish.
Mix chicken and Frank's Buffalo Wing sauce. Spread over ranch mixture in bottom of baking dish. Top with shredded cheese and microwave until cheese is melted. Serve with tortilla chips.
Ingredients:
750 mL Pinot Grigio (or dry white wine)
½ C. Peach Schnapps
½ C. Brandy
1 Liter Ginger Ale
1 Pint Raspberries
1-2 Peaches
Directions:
Combine alcohol and fruit; chill overnight
Serve with Ginger Ale.
Ingredients:
1 qt. strawberries, divided
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions:
SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.
Ingredients:
4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
Directions:
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 tbsp of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
Dipping Sauce:
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Combine all ingredients in a bowl.
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