Ingredients
2 fluid ounces coffee flavored liqueur
1/2 fluid ounce Irish cream liqueur
Directions
Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
1/30/2014
Recipe Barbecue Slaw
Ingredients
2 cups Red Cabbage, shredded
2 cups Green Cabbage, shredded
1/2 cup Red or White Onion, thinly sliced
1/4 cup Red or Green Bell Peppers, or a combination
1/2 cup Carrots, shredded
1/4 cup Marzetti® Slaw Dressing
1/4 cup Barbecue Sauce
1/8 teaspoon Tabasco Sauce
Directions
In a mixing bowl, combine cabbage, onion, peppers and carrots. In a small bowl, mix slaw dressing, barbecue sauce and Tabasco sauce. Pour over vegetables and toss lightly. Serve immediately.
2 cups Red Cabbage, shredded
2 cups Green Cabbage, shredded
1/2 cup Red or White Onion, thinly sliced
1/4 cup Red or Green Bell Peppers, or a combination
1/2 cup Carrots, shredded
1/4 cup Marzetti® Slaw Dressing
1/4 cup Barbecue Sauce
1/8 teaspoon Tabasco Sauce
Directions
In a mixing bowl, combine cabbage, onion, peppers and carrots. In a small bowl, mix slaw dressing, barbecue sauce and Tabasco sauce. Pour over vegetables and toss lightly. Serve immediately.
Recipe Buckeyes II
Ingredients
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup confectioners' sugar
2 cups semisweet chocolate chips
2 tablespoons shortening
Directions
Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.
Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.
Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup confectioners' sugar
2 cups semisweet chocolate chips
2 tablespoons shortening
Directions
Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.
Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.
Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.
Recipe Arugula, Fennel, and Orange Salad
Ingredients
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
Directions
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
Directions
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Recipe Blackened Green Beans
Ingredients
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
Recipe Baked Potato
Ingredients
1 baking potato
Directions
Preheat oven to 350 degrees F (175 degrees C).
Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.
Bake for 1 1/2 hours.
1 baking potato
Directions
Preheat oven to 350 degrees F (175 degrees C).
Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.
Bake for 1 1/2 hours.
Recipe Autumn Squash
Ingredients
1 cup mashed cooked acorn or butternut squash
1/2 cup crushed butter-flavored crackers, divided
4 tablespoons butter or margarine, melted, divided
1 egg, lightly beaten
1 tablespoon brown sugar
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
In a bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper; mix well. Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees F for 20 minutes or until a knife comes out clean.
1 cup mashed cooked acorn or butternut squash
1/2 cup crushed butter-flavored crackers, divided
4 tablespoons butter or margarine, melted, divided
1 egg, lightly beaten
1 tablespoon brown sugar
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
In a bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper; mix well. Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees F for 20 minutes or until a knife comes out clean.
Recipe Apple Walnut Squares
Ingredients
1/2 cup shortening
1 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples. Spread batter into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool. Cut into squares.
1/2 cup shortening
1 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples. Spread batter into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool. Cut into squares.
Recipe Baked French Toast
Ingredients
1 (1 pound) loaf French bread, sliced
6 eggs
1 1/2 cups skim milk
1/3 cup white sugar
1 tablespoon vanilla extract
6 apple - peeled, cored and sliced
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons white sugar
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 cup margarine, melted
1/2 cup brown sugar
1/2 cup skim milk
2 teaspoons vanilla extract
Directions
Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
In the morning: Preheat oven to 350 degrees F (175 degrees C).
Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
1 (1 pound) loaf French bread, sliced
6 eggs
1 1/2 cups skim milk
1/3 cup white sugar
1 tablespoon vanilla extract
6 apple - peeled, cored and sliced
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons white sugar
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 cup margarine, melted
1/2 cup brown sugar
1/2 cup skim milk
2 teaspoons vanilla extract
Directions
Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
In the morning: Preheat oven to 350 degrees F (175 degrees C).
Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
Recipe Banana Chip Muffins I
Ingredients
1 3/4 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1 egg
1/4 cup vegetable oil
1/4 cup milk
1 cup mashed bananas
Directions
Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl. Mix thoroughly, and make a well in the center.
Beat the egg in a small bowl until frothy. Mix in cooking oil, milk, and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
1 3/4 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1 egg
1/4 cup vegetable oil
1/4 cup milk
1 cup mashed bananas
Directions
Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl. Mix thoroughly, and make a well in the center.
Beat the egg in a small bowl until frothy. Mix in cooking oil, milk, and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
Recipe Blackberry Cheese Pie
Ingredients
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Recipe Amazing Crunchy Tofu Salad
Ingredients
1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
1/2 bunch green onions, sliced, divided
vegetable oil for pan-frying
1/4 cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
1/2 large cucumber, chopped
1 medium tomato, chopped
Directions
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
1/2 bunch green onions, sliced, divided
vegetable oil for pan-frying
1/4 cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
1/2 large cucumber, chopped
1 medium tomato, chopped
Directions
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
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