Oct 1 Oct 8 Oct 15 Oct 22 Oct 29
GINGER CHICKEN AND APPLE STIRFRY 10-1-11 top of page
1/2 cup apricot preserves
2 tbsps. light soy sauce
2 tbsps. apple cider vinegar
2 tsps. corn starch
1/2 tsp. curry powder
1/2 tsp. crushed red pepper
1 tbsp. canola oil
2 tsps. grated fresh ginger
2 cups sliced, cored, firm apples
1 cup red or yellow bell pepper
strips
12 oz. boneless skinless chicken
breast cut into 1 inch pieces
1 cup fresh snow peas
2 cups cooked brown rice
Stir together, preserves, soy sauce, cider vinegar, corn starch, curry and red pepper. Set aside. Heat pan with oil and fry ginger first. Add apples and peppers. Fry for a few minutes then remove from skillet. Add chicken and more oil if needed. Fry chicken 2-3 minutes or until golden brown. Add sauce. Add apples and bell pepper. Add snow peas and heat through. Serve over rice.
CANDY CORN BARS (9-15-07) 10-1-11
Crust:
1/2 cup butter, softened
1 pkg. yellow pudding in mix cake
mix
1 egg
3 cups mini marshmallows
Combine butter and cake mix and
egg and blend well. Press into jelly roll pan Bake 350° 12-15 minutes.
Remove from oven sprinkle on
marshmallows. Bake 2 minutes more
'til marshmallows 'til puffy.
Topping:
1/2 cup light corn syrup
1/4 white sugar
1/4 brown sugar
1/2 cup peanut butter
2 tsps. vanilla
2 cups rice krispies
2 cups lightly salted peanuts
1 cup candy corn
Combine syrup and sugars. Cook on
medium heat 'til it comes to a boil. Boil 2-4 minutes. Remove from heat.
Add peanut butter and
vanilla. Stir in cereal. Add candy
corn. Spoon mixture over marshmallow layer. Allow to cool and cut into
bars.
HOMEMADE MAPLE SYRUP 10-1-11
Equal parts of white sugar, brown sugar, corn syrup and water. Heat in microwave. Add maple flavoring. The warmer the syrup, the thinner it will be.
HOMEMADE MAPLE SYRUP 10-1-11
1 cup white sugar
2 tbsps. brown sugar
2 tbsps. corn syrup
1/2 cup water
1/2 tsp. vanilla
1/2 tsp. maple flavoring
Combine sugars, corn syrup and water. Cook until boiling, stirring constantly. Reduce heat and cover for 5 minutes. Do not lift lid. Remove from heat and add flavorings.
SPICED RICE KRISPIE BARS 10-1-11
1/4 cup butter or margarine
6 cups rice krispies
1 bag marshmallow
1 tsp. pumpkin pie spice
Heat butter, add marshmallows and melt, stir in pumpkin pie spice and pour over the rice krispies.
ACORN SQUASH WITH APPLES 10-1-11
1 granny smith apple, cored and
sliced
2 tbsps. brown sugar
1 small acorn squash
2 tsps. butter or butter olive
oil blend
In a small bowl, mix together apple and brown sugar. Set aside. Pierce squash several times before cooking. Microwave squash on high for about 5 minutes, turning after a few minutes. Cut in half and discard seeds. Fill squash with apple and brown sugar mixture. Return to microwave and cook until apples are softened, about 2 minutes. Serve with butter or butter blend.
SPAGHETTI SQUASH WITH FRESH TOMATO SAUCE 10-1-11
1 spaghetti squash, approximately
2 pounds
2 pounds fresh tomatoes or 2 cans
chopped tomatoes
1 tbsp. olive oil
1/2 cup finely chopped onion
2 garlic cloves, finely chopped
or crushed
pinch dry red pepper flakes
1/2 tsp. dried basil
1/2 tsp. dried oregano
freshly ground black pepper
Pierce squash and microwave on high for 5-10 minutes until slightly soft. Chop tomatoes or open can of tomatoes. Heat oil and saute onion and garlic until soft. Add in tomatoes, red pepper flakes, pepper, basil, and oregano. Remove strands of spaghetti squash from the shell and top with sauce.
PEANUT BUTTER "BUCKEYE" PRETZEL BITES 10-8-11 top of page
1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips
Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes. Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set. Yields: 45 bites
BUTTER COOKIES 10-8-11
1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets. Preheat oven to 400°. Press dough out onto ungreased, chilled cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks. Makes dozen.
BUCKEYES (12-12-09) 10-8-11
1 stick margarine
3 cups powdered sugar
2 cups peanut butter
Mix together. Chill. Roll into 1 inch balls. Dip halfway into 12 oz. melted chocolate chips.
CANDY CORN BARS (9-15-07) 10-1-11
Crust:
1/2 cup butter, softened
1 pkg. yellow pudding in mix cake
mix
1 egg
3 cups mini marshmallows
Combine butter and cake mix and
egg and blend well. Press into jelly roll pan Bake 350° 12-15 minutes.
Remove from oven sprinkle on
marshmallows. Bake 2 minutes more
'til marshmallows 'til puffy.
Topping:
1/2 cup light corn syrup
1/4 white sugar
1/4 brown sugar
1/2 cup peanut butter
2 tsps. vanilla
2 cups rice krispies
2 cups lightly salted peanuts
1 cup candy corn
Combine syrup and sugars. Cook on
medium heat 'til it comes to a boil. Boil 2-4 minutes. Remove from heat.
Add peanut butter and
vanilla. Stir in cereal. Add candy
corn. Spoon mixture over marshmallow layer. Allow to cool and cut into
bars.
SPICED RICE KRISPIE BARS (10-1-11) 10-8-11
1/4 cup butter or margarine
6 cups rice krispies
1 bag marshmallow
1 tsp. pumpkin pie spice
Heat butter, add marshmallows and melt, stir in pumpkin pie spice and pour over the rice krispies.
TO KILL BOX ELDER BUGS (may/jun82pg8) 10-8-11
1 gallon boiling water with
2 tablespoons Ajax liquid dishwashing
detergent.
Spray bugs.
ALTON BROWN KOOL AID PICKLES 10-8-11
1 gallon jar kosher dill pickles
1 package unsweetened cherry Kool-Aid
2 Cups Splenda equivalent
Drain the liquid from the pickles into a large container. Add the Kool-Aid mix and the sugar to the liquid and stir until the sugar is completely dissolved. Remove the pickles from the jar. Slice them in half lengthwise, and return them to the jar. Return the liquid to the jar of pickles. Not all the liquid will fit, but make sure the pickles are completely covered. Place in the refrigerator
JERRY CARR'S FORMULA FOR RIDDING AREA OF BOX ELDER BUGS (10-1-11) 10-8-11
½ cup detergent (liquid or
powder)
2 tablespoons baking ammonia
2 gallons water (boiling)
Just spray the areas where the little rascals congregate. Need not be boiling to spray on the area. Normally, as opposed to killing them, you'll find the area vacated (probably to your next door neighbor's house). Give her the above formula.
BANANA NUT POWER MUFFINS 10-15-11 top of page
2 cups whole wheat pastry flour
3/4 tsp. baking soda
1/4 tsp. salt
3 large very ripe bananas
1 cup sugar
4 tbsps. butter, melted
1/4 cup applesauce
2 eggs, beaten
1/4 cup low fat sour cream
1 1/2 tsps pure vanilla extract
1/2 cup chopped walnuts, toasted
Sprinkle walnuts into the bottom of the pan and cook over low-medium heat, for about 20 minutes. In pan on the stove or in the oven. Preheat oven to 350°. Makes 18 muffins. Use muffin tins. Spray with cooking spray. In medium bowl, stir flour salt soda. In another bowl, mash bananas, stir in sugar butter applesauce eggs, sour cream vanilla and nuts. Fold flour mixture into banana mixture just until mixed. Do not overmix. Bake 15-20 minutes. Toothpick test done. Cool 10 minutes. Remove from pan.
ROASTED CAULIFLOWER 10-15-11
1 head cauliflower
2-3 cloves garlic, minced
squeeze of lemon juice
2 tbsps. olive oil
salt and pepper
Drizzle cauliflower with olive oil, lemon juice, and garlic. Sprinkle with salt and pepper. Roast in 400° oven for 30 minutes. Remove from oven just before it is done and is browning nicely, then sprinkle with parmesan cheese.
BLACK BEAN SOUP 10-15-11
1 tbsp. canola oil
small onion, chopped
1 tbsp. chili powder
1 tsp. cumin
2 cans black beans, rinsed
3 cups water
1/2 cup salsa
1/4 tsp. salt
1 tbsp. lime juice
4 tbsps. reduced fat sour cream,
optional
2 tbsps. chopped fresh cilantro,
optional
Heat oil in large pan over medium heat and add onion. Cook until softened. Add chili powder and cumin and cook for a minute. Add beans, water, salsa and salt. bring to boil. Reduce to simmer. Remove from heat and add lime juice. Serve.
PUMPKIN CREPES 10-15-11
1/2 cup milk
1/2 cup flour
1/4 cup lukewarm water
2 eggs
2 tbsps. melted butter
1 1/2 tbsps. sugar
1/2 cup pumpkin puree
cinnamon and nutmeg to taste
1 tbsp. maple syrup
Whip in mixing bowl or blend in blender. Let sit 10 minutes. Spray a pan and heat over medium-heat. Pour some batter in pan, tilt pan and cover the bottom of the pan. When edges brown and pull away from pan, flip it over and after 10 or so seconds, remove it from the pan.
NO SHOW 10-22-11 top of page
CANDY CORN BARS (9-15-07) 10-29-11 top of page
Crust:
1/2 cup butter, softened
1 pkg. yellow pudding in mix cake
mix
1 egg
3 cups mini marshmallows
Combine butter and cake mix and
egg and blend well. Press into jelly roll pan Bake 350° 12-15 minutes.
Remove from oven sprinkle on
marshmallows. Bake 2 minutes more
'til marshmallows 'til puffy.
Topping:
1/2 cup light corn syrup
1/4 white sugar
1/4 brown sugar
1/2 cup peanut butter
2 tsps. vanilla
2 cups rice krispies
2 cups lightly salted peanuts
1 cup candy corn
Combine syrup and sugars. Cook on
medium heat 'til it comes to a boil. Boil 2-4 minutes. Remove from heat.
Add peanut butter and
vanilla. Stir in cereal. Add candy
corn. Spoon mixture over marshmallow layer. Allow to cool and cut into
bars.
RED VELVET COOKIES (01-08-11) 10-29-11
1 pouch (1 lb 1.5 oz) Betty
Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker®
Rich & Creamy cream cheese frosting
1/4 cup chopped nuts
Preheat oven to 375°F. In large
bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until
soft dough forms. Roll dough
into 1-inch balls; place 2 inches
apart on ungreased cookie sheet. Bake 8 to 9 minutes or until set. Cool
2 minutes; remove from cookie
sheet to wire rack. Cool completely,
about 15 minutes. Frost cooled cookies with frosting. Sprinkle with nuts.
Store tightly covered at
room temperature.
PUMPKIN BUTTER 10-29-11
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.
HARVEST PEAR SALAD 10-29-11
1 large pear, cut into thin, matchstick
size pieces or cubes
1 large apple, cut into thin, matchstick
size pieces or cubes
1 stalk celery, cut into thin slices
2 oz. havarti cheese, cut into
thin, matchstick size pieces or cubes
2 tbsps. honey
1 tbsp. canola oil
3 tbsps. pecan pieces
Mix pear, apple, celery and cheese in medium salad bowl. Stir together the honey and oil and mix until well blended. Pour over salad and toss gently to coat. Sprinkle with pecans and serve. Prepare 2 hours or less before serving.
WITCH'S FINGERS 10-29-11
1 bag baby carrots
small container of whipped cream
cheese
sliced almonds
Dab cream cheese on the top of carrot, stick almond on the carrot to make a witch finger.
RED VELVET CAKE 10-29-11
2 1/2 cups cake flour
1/4 cup unsweetened cocoa
1 1/2 tsps. baking powder
12 tbsps. unsalted butter, room
temperature + more for pans
2 cups sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
2 oz. red food coloring
2 tbsps. brewed coffee
1 cup buttermilk
1 tbsp. white vinegar
1 tsp. baking soda
Preheat oven to 350. Lightly butter 3 6" pans for small tall cake, or 2 9" pans for traditional cake. Line with parchment paper. Butter and flour pans. In medium bowl, sift flour, cocoa and baking powder. In large bowl, mix butter and sugar on high until light and fluffy. Add eggs, beating well after each. Add vanilla, salt, food coloring, and coffee, beating until combined. Reduce speed to low, alternately add dry ingredients and buttermilk. Beat until just combined. In small bowl, combine vinegar and baking soda. Add to batter, beat until blended. Pour batter into pans. Bake until toothpick inserted comes out clean, about 25 for small cake and 30 for larger cake. Cool on rack 15 minutes, then turn out and let cool completely.
RED VELVET FROSTING 10-29-11
8 oz. cream cheese, room temperature
8 tbsps. unsalted butter, room
temperature
1 tsp. vanilla extract
4 cups sifted powdered sugar
In large bowl, mix cream cheese and butter on high speed until fluffy. Beat in vanilla. Gradually add sugar, beating until fluffy. Frost cake as desired and refrigerate until set.
VEGETABLE CHILI (requested, didn't give. Was on Randy Lee's show, will check next week) 10-29-11
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