tag:blogger.com,1999:blog-60837891143719496192023-11-15T09:20:32.331-06:00Brenda's Recipe BlogRich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comBlogger459125tag:blogger.com,1999:blog-6083789114371949619.post-8489869558026992112015-12-19T17:56:00.003-06:002015-12-19T17:56:47.370-06:00Breakfast PizzaBreakfast Pizza<br /><br />1 pound bulk sausage<br />1 can crescent rolls<br />1 cup shredded cheddar cheese<br />5 eggs<br />¼ cup milk<br />½ teaspoon salt<br />1/8 teaspoon pepper<br />2 tablespoons parmesan cheese<br /><br />Preheat
oven to 375. Brown sausage and drain. Separate crescent dough and place
in ungreased 12” pizza pan, points toward the center. Press dough over
bottom and sides of pan, sealing seams. Top dough with browned sausage
and cheese. Beat eggs, milk, salt and pepper together; pour over sausage
and cheese. Sprinkle top with parmesan. Bake 25-30 minutes at 375.
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-25697645183218274622015-12-12T17:57:00.001-06:002015-12-12T17:57:08.402-06:00Pecan Pie PopcornPecan Pie Popcorn<br />
<br />
<br />
½ cup maple syrup<br />
1 tablespoon brown sugar<br />
1 stick butter <br />
1/4 teaspoon salt<br />
7 cups popped popcorn<br />
¾ cup chopped pecans<br />
<br />
<br />
Cook syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in
butter and salt until thickened, about 5 minutes. Mix popcorn, nuts and
maple butter on parchment-lined sheet. Spread evenly; bake at 250 for
20 minutes
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-37598615487856230342015-12-06T16:36:00.002-06:002015-12-06T16:36:39.331-06:00Nilla Turtle-Pumpkin Cream Pie<span style="font-family: Georgia, Times New Roman, serif;">Nilla Turtle-Pumpkin Cream Pie<br /><br /><br />40 Nilla wafers<br />2 tablespoons sugar<br />¼ cup butter, melted<br />¼ cup plus 2 tablespoons caramel ice cream topping<br />½ cup plus 2 tablespoons chopped pecans<br />2 pkg. (3.4 oz. Each) vanilla instant pudding<br />1 cup cold milk<br />1 cup canned pumpkin<br />1 teaspoon ground cinnamon<br />¼ teaspoon ground nutmeg<br />2 cups thawed whipped topping<br /><br /><br />Cut
5 Nilla wafers in half and reserve for garnish. Finely crush remaining
wafers, mix with sugar and butter until well blended. Press crumb
mixture onto bottom and up side of 9” pie plate. Pour ¼ cup caramel
topping over crust and sprinkle with ½ cup nuts. Beat pudding mixes and
milk in large bowl with whisk 2 minutes. Add pumpkin and spices/ mix
well. Stir in 1 ½ cups whipped topping and pour over crust. Refrigerate
one hour. Top with remaining whipped topping, reserved wafer halves, 2
tablespoons caramel topping and 2 tablespoons chopped pecans just before
serving.</span>Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-22211078653284413762015-11-29T15:27:00.000-06:002015-11-29T15:27:44.609-06:00Coconut Snowflakes
<div style="margin-bottom: 0in; text-decoration: none;">
Coconut
Snowflakes</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 ½ cups flour</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ teaspoon
baking powder</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¾ teaspoon salt</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 sticks plus 5
tablespoons unsalted butter at room temperature</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 cup granulated
sugar</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 eggs at room
temperature</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 teaspoon
coconut extract</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 2/3 cups
confectioners sugar</div>
<div style="margin-bottom: 0in; text-decoration: none;">
4 tablespoons
half and half</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 teaspoon fresh
lemon juice</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 teaspoons
lemon zest</div>
<div style="margin-bottom: 0in; text-decoration: none;">
white sparkling
sugar</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 cup shredded
sweetened coconut</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Sift together
flour, baking powder and ¼ teaspoon salt. Using electric mixer,
cream 11 tablespoons butter and granulated sugar on medium-low speed
until fluffy, 3 minutes. Beat in the eggs and extracts, scraping the
bowl, for 2 minutes. Mix in flour mixture, in 2 batches, on low
speed. Divide dough between 2 pieces of plastic wrap; shape into 2
disks and seal. Chill 2 hours. Mix remaining 10 tablespoons butter, ½
teaspoon salt, confectioners' sugar, half and half, lemon juice and
lemon juice on low speed until smooth. Beat on high speed until
fluffy, 2 minutes. Chill filling. Position oven racks in upper and
lower thirds of the oven and preheat to 375. Line 4 cookie sheets
with parchment. Work with 1 dough disk at a time, roll out on floured
surface to 1/8” thick, rotating dough as needed. Use a 2 1/2”
snowflake cutter to cut cookies. Divide cookies among pans, chilling
pans as you work. Sprinkle all cookies with sparkling sugar. Bake 2
pans at a time, switching racks halfway through, until edges are
brown, about 8 minutes. Transfer to wire racks to cook. Spread bottom
of 1 cookie with 1 teaspoon of the filling and sandwich with another
cookie. Press coconut into filling around cookie edges.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-82138491801961927922015-11-22T15:18:00.000-06:002015-11-22T15:18:04.533-06:00Sweet & Salty Bark
<div style="margin-bottom: 0in; text-decoration: none;">
Sweet &
Salty Bark</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
6 oz. Semi-sweet
chocolate</div>
<div style="margin-bottom: 0in; text-decoration: none;">
6 oz. White
chocolate</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1/3 cup chopped
dry roasted peanuts</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 cup chopped
pretzels</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Microwave the
semi-sweet and white chocolates in a medium bowl on high for 1 ½ –
2 minutes, stirring after 1 minute. Stir until completely melted. Add
chopped peanuts and chopped pretzels to the melted chocolate. Mix
well and spread onto waxed paper-covered baking sheet; refrigerate
one hour or until firm and break into pieces.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-13565405032378390222015-11-16T18:23:00.001-06:002015-11-16T18:23:33.958-06:00Oatmeal Chocolate Chip CakeOATMEAL CHOCOLATE CHIP CAKE<br /><br /><br />1 3/4 cups boiling water<br />1 cup uncooked oatmeal<br />1 cup brown sugar<br />1 cup sugar<br />1/2 cup margarine<br />2 large eggs<br />1 3/4 cup flour<br />1 teaspoon soda<br />1/2 teaspoon salt<br />1 tablespoon cocoa<br />12 oz. chocolate chips<br />3/4 cup nuts<br /><br />Preheat
oven to 350. Pour boiling water over oatmeal; let stand 10 minutes. Add
sugars and margarine/ stir until margarine melts. Add eggs and mix
well. Add flour, soda, salt and cocoa; mix well. Add half the chocolate
chips. Pour into 9x13 pan. Sprinkle nuts and remaining chocolate chips
on top. Bake 40 minutes.
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-14179739859622468292015-11-08T19:56:00.005-06:002015-11-08T19:56:54.191-06:00Big Batch Chocolate Chip CookiesBig Batch Chocolate Chip Cookies<br /><br />4 ½ cups flour<br />2 teaspoons baking soda<br />1 teaspoon salt<br />1 ½ cups granulated sugar<br />1 ½ cups brown sugar<br />2 cups vegetable shortening – do not substitute butter, margarine, or oil<br />2 teaspoons vanilla<br />
1 teaspoon water<br />4 eggs<br />12 ounces chocolate chips<br /><br />Preheat
oven to 350. Combine flour, salt, and baking soda; set aside. In mixer
bowl, combine both sugars, shortening, vanilla and water; mix well. Add
eggs one at a time, beating well after each. Add flour mixture ½ cup at a
time, mixing well after each addition......you probably will not be
able to use the mixer toward the end of adding the flour mixture,
dough will be too thick. Stir in chocolate chips. Bake 8 minutes.
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-13969672860332269882015-11-01T06:53:00.002-06:002015-11-01T06:53:48.775-06:00Beef PorcupinesBeef Porcupines<br /><br />8 oz. Package Beef Rice-a-Roni<br />1 pound ground beef<br />1 beaten egg<br />2 ½ cups water<br /><br />Combine
rice-vermicelli mix with ground beef and egg. Shape into meatballs.
Brown meatballs; drain. Combine seasoning packet and water; pour over
meatballs. Cover and simmer 30 minutes.
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-2388952032622576622015-10-24T17:56:00.000-05:002015-10-24T17:56:11.233-05:00Meatball Bubble BiscuitsMeatball Bubble Biscuits<br /><br />1 can Grands biscuits<br />8 frozen pre-cooked Italian meatballs, thawed<br />2 sticks string cheese, cut into 8 pieces each<br />1 tablespoon grated parmesan<br />½ teaspoon Italian seasoning<br />1/4 teaspoon garlic powder<br />1 cup heated spaghetti sauce<br /><br />Preheat
oven to 375. Separate biscuit dough into 8 biscuits; separate each
biscuit into 2 layers (making 16 total pieces of dough). Press each
biscuit piece into a 3” circle. Cut meatballs in half. Place one
meatball half (cut side up) and one piece string cheese in the center of
each biscuit dough circle. Wrap dough around meatball and cheese,
pressing edges to completely seal. Place seam side down in a single
layer in 8-9” round pan. Sprinkle evenly with parmesan, italian
seasoning, and garlic powder. Bake 20-25 minutes at 375; serve with
warmed spaghetti sauce for dipping.
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-70366877872466390432015-10-17T18:24:00.002-05:002015-10-17T18:24:59.553-05:00Creamy Chicken Enchilada SoupCreamy Chicken Enchilada Soup<br />
<br />
4 chicken legs<br />
3 cups crushed tortilla chips<br />
½ cup salsa verde<br />
½ cup cheddar cheese<br />
Sour Cream <br />
<br />
In a large pot combine chicken legs with enough water to cover. Bring to
a boil, cover and simmer about 30 minutes. Strain broth into a large
bowl . Shred chicken, discard skin and bones. Return meat and broth to
the pot along with 3 cups crushed tortilla chips and ½ cup jarred salsa
verde. Bring to a simmer and cook, stirring until thickened, about 5
minutes. Stir in ½ cup shredded cheddar cheese and season with salt.
Divide among 4 bowls, sprinkle with more cheese, salsa verde and sour
cream.
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-60652432175467432342015-10-12T18:01:00.003-05:002015-10-12T18:01:44.883-05:00Skillet Ravioli
<div style="margin-bottom: 0in; text-decoration: none;">
Skillet Ravioli</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
20 oz. Package
refrigerated four-cheese ravioli</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 pound ground
beef</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 – 8 oz. Cans
tomato sauce</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 tablespoons
Italian-style tomato paste</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 teaspoon dried
parsley</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 teaspoon dried
basil</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ teaspoon
garlic salt</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 cup shredded
parmesan cheese</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Cook ravioli per
package directions, and keep warm. In a large skillet cook beef over
medium-high heat until browned and crumbly; drain. Return beef to pan
and add tomato sauce, tomato paste, parsley, basil, and garlic; cook
for 6 minutes or until heated through. Add cooked ravioli to beef
mixture; sprinkle with cheese and serve immediately.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-27853074685891072002015-10-03T18:48:00.002-05:002015-10-03T18:48:45.491-05:00Fancy Bean Salad<div id="q54-" style="margin-bottom: 0in; text-decoration: none;">
Fancy Bean Salad</div>
<div id="q54-0" style="margin-bottom: 0in; text-decoration: none;">
<br /> </div>
<div id="q54-2" style="margin-bottom: 0in; text-decoration: none;">
16 oz. Frozen gold and white corn, thawed</div>
<div id="q54-3" style="margin-bottom: 0in; text-decoration: none;">
15 oz. Can kidney beans, drained and rinsed</div>
<div id="q54-4" style="margin-bottom: 0in; text-decoration: none;">
15 oz. Can garbanzo beans, drained and rinsed</div>
<div id="q54-5" style="margin-bottom: 0in; text-decoration: none;">
15 oz. Can black beans, drained and rinsed</div>
<div id="q54-6" style="margin-bottom: 0in; text-decoration: none;">
1 medium cucumber, finely chopped</div>
<div id="q54-7" style="margin-bottom: 0in; text-decoration: none;">
1 cup finely chopped onion</div>
<div id="q54-8" style="margin-bottom: 0in; text-decoration: none;">
1 medium sweet red pepper, finely chopped</div>
<div id="q54-9" style="margin-bottom: 0in; text-decoration: none;">
1 cup fat-free honey dijon salad dressing</div>
<div id="q54-10" style="margin-bottom: 0in; text-decoration: none;">
<br /> </div>
<div id="q54-12" style="margin-bottom: 0in; text-decoration: none;">
Combine first 7 ingredients; pour salad dressing over mixture and toss to coat. Cover and refrigerate.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-44401216018628124972015-09-27T17:48:00.001-05:002015-09-27T17:48:28.394-05:00Golden Parmesan Potatoes <h3 class="post-title entry-title" itemprop="name">
</h3>
<div class="post-header">
</div>
<div id="u7su" style="margin-bottom: 0in;">
Golden Parmesan Potatoes</div>
<div id="l:y5" style="margin-bottom: 0in;">
<br /></div>
<div id="u.j_" style="margin-bottom: 0in;">
6 large potatoes</div>
<div id="phid" style="margin-bottom: 0in;">
¼ cup flour</div>
<div id="v43-" style="margin-bottom: 0in;">
¼ cup parmesan cheese </div>
<div id="uwyo" style="margin-bottom: 0in;">
¾ teaspoon salt</div>
<div id="x:5-" style="margin-bottom: 0in;">
1/8 teaspoon pepper</div>
<div id="y6w-" style="margin-bottom: 0in;">
1/3 cup butter</div>
<div id="qmz." style="margin-bottom: 0in;">
chopped parsley</div>
<div id="olhh" style="margin-bottom: 0in;">
<br /></div>
<div id="fpwu" style="margin-bottom: 0in;">
Peel
potatoes and cut into quarters. Combine flour, cheese, salt and pepper
in a bag. Moisten potatoes with water and shake a few at a time in bag,
coating potatoes well with cheese mixture. Melt butter in a 9x13 baking
dish. Place potatoes in a layer in pan, turning to coat with butter.
Bake at 375 for about one hour, turning once during baking. When golden
brown, sprinkle with parsley.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-89605856022648412702015-09-20T17:51:00.002-05:002015-09-20T17:51:39.837-05:00Creamy Baked Spaghetti Casserole
<div style="margin-bottom: 0in; text-decoration: none;">
Creamy Baked
Spaghetti Casserole</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 pound
spaghetti, uncooked</div>
<div style="margin-bottom: 0in; text-decoration: none;">
3 eggs, beaten</div>
<div style="margin-bottom: 0in; text-decoration: none;">
15 ounces
ricotta cheese</div>
<div style="margin-bottom: 0in; text-decoration: none;">
15 ounces
Alfredo sauce</div>
<div style="margin-bottom: 0in; text-decoration: none;">
8 ounce package
Italian 5 cheese blend with a touch of philadelphia</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¾ cup shredded
parmesan, divided</div>
<div style="margin-bottom: 0in; text-decoration: none;">
24 ounces
spaghetti sauce</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Heat oven to
350. Cook spaghetti per package directions, omitting salt. Mix eggs,
ricotta, Alfredo sauce, Italian cheese blend, and ½ cup Parmesan
until blended. Drain spaghetti and add to cheese mixture; toss to
evenly coat. Place spaghetti mixture in a sprayed 9x13 baking dish.
Cover and bake 30 minutes. Remove from oven and let stand 10 minutes
before cutting to serve. Heat spaghetti sauce and serve casserole
topped with spaghetti sauce and remaining parmesan.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-69004248404235412702015-09-13T08:51:00.000-05:002015-09-13T08:51:01.219-05:00Cinnamon-Orange Glazed Nuts
<div style="margin-bottom: 0in; text-decoration: none;">
Cinnamon-Orange
Glazed Nuts</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ cup water</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ cup sugar</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 teaspoon
orange zest</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ teaspoon
ground cinnamon</div>
<div style="margin-bottom: 0in; text-decoration: none;">
8.5 ounce
container Lightly Salted Mixed Nuts</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Preheat oven to
400. Cook water with sugar in a medium skillet on medium heat 5
minutes. Remove from heat and stir in orange zest and ground
cinnamon. Add nuts; stir until evenly coated. Spread onto a
foil-covered rimmed baking sheet that's been sprayed with cooking
spray. Bake 10 minutes, then cool.</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-87848458601815585952015-09-05T17:59:00.003-05:002015-09-05T17:59:54.045-05:00Oven Roasted Root Vegetables & Apples
<div style="margin-bottom: 0in; text-decoration: none;">
Oven Roasted
Root Vegetables & Apples</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
5 carrots,
peeled</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 lb. Parsnips,
peeled and diagonally sliced</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¼ cup zesty
italian dressing</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 teaspoon
orange zest</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¼ teaspoon
ground red pepper</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 Gala apples,
each cut into 8 wedges</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ cup shredded
parmesan cheese</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Preheat oven to
425. Cut carrots lengthwise in half, then crosswise in half. Place in
a large bowl and add the parsnips. Mix the dressing, zest and pepper
until blended; drizzle over vegetables and toss to evenly coat.
Spread onto a sprayed rimmed baking sheet. Bake 20 minutes, then add
apples and cheese and stir to combine. Bake another 15-20 minutes.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-70739302363898490652015-08-29T17:54:00.000-05:002015-08-29T17:54:40.691-05:00Mocha Crinkles
<div style="margin-bottom: 0in; text-decoration: none;">
Mocha Crinkles</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
4 ounces
semi-sweet chocolate</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¼ cup oil</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¼ cup instant
coffee</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 tablespoons
warm water</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 package
devil's food cake mix (2-layer size)</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 eggs</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ cup sugar.</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Heat oven to
375. Microwave chocolate and oil in a large bowl on high 1 ½ minutes
or until chocolate is almost melted, stirring after one minute. Stir
just until chocolate is completely melted and mixture is well
blended. Mix coffee and water, whisk into chocolate mixture. Add cake
mix and eggs, stir until mixture forms a soft dough. Use lightly
floured hands to roll dough into 48 1” balls. Roll in sugar until
evenly coated, and place 2” apart on baking sheets. Bake 10
minutes. Cool on baking sheet 1 minute, then remove to wire racks.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-5179147106604324392015-08-23T08:36:00.001-05:002015-08-23T08:36:17.968-05:00Chicken Tetrazzini Florentine
<div style="margin-bottom: 0in; text-decoration: none;">
Chicken
Tetrazzini Florentine</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ pound
spaghetti, broken into thirds</div>
<div style="margin-bottom: 0in; text-decoration: none;">
6 oz. Package
baby spinach</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 onion, chopped</div>
<div style="margin-bottom: 0in; text-decoration: none;">
3 tablespoons
butter</div>
<div style="margin-bottom: 0in; text-decoration: none;">
8 oz. Fresh
mushrooms, sliced</div>
<div style="margin-bottom: 0in; text-decoration: none;">
3 tablespoons
flour</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 ½ cups
fat-free reduced-sodium chicken broth</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 cups shredded
cooked chicken</div>
<div style="margin-bottom: 0in; text-decoration: none;">
10 oz. Tub
Italian Cheese & Herb Cooking crème</div>
<div style="margin-bottom: 0in; text-decoration: none;">
6 tablespoons
grated parmesan</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 ½ cups
shredded mozzarella</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Preheat oven to
350. Cook spaghetti in large saucepan as directed on package,
omitting salt and adding spinach to the boiling water for the last
minute. Cook and stir onions in butter in large skillet 5 minutes.
Stir in mushrooms; cook and stir 4 minutes until mushrooms release
their liquid. Add flour; cook and stir one minute. Add broth; cook
and stir 4 minutes or until chickened. Drain spaghetti mixture;
return to saucepan. Add mushroom mixture, chicken, cooking crème and
3 tablespoons of parmesan; mix well. Pour into 9x13 baking dish
sprayed with cooking spray. Cover and bake 25 minutes. Top with
mozzarella and remaining parmesan; bake uncovered 8-10 minutes.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-58617777431152177622015-08-16T18:04:00.003-05:002015-08-16T18:04:50.128-05:00Chicken & Broccoli Alfredo
<div style="margin-bottom: 0in; text-decoration: none;">
Chicken &
Broccoli Alfredo</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
8 oz. Linguine</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 cup fresh or
frozen broccoli</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 tablespoons
butter</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 pound cubed
boneless chicken breast</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 can fat free
cream of chicken soup</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ cup milk</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ cup grated
parmesan</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¼ teaspoon
pepper</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Cook linguine;
add broccoli for the last 5 minutes. Heat butter in a skillet; add
chicken and cook until browned, stirring often. Add soup, milk,
cheese, pepper, and linguine with broccoli and heat through.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-2945454122411954942015-08-09T09:31:00.002-05:002015-08-09T09:31:22.880-05:00Grilled Eggplant Parmesan Pomodoro
<div style="margin-bottom: 0in; text-decoration: none;">
Grilled Eggplant
Parmesan Pomodoro</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
3 tomatoes</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 eggplant (2
lbs.) cut into 1/2” thick slices</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 large onion,
cut into 1/2” thick slices</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 ½ cups
shredded mozzarella</div>
<div style="margin-bottom: 0in; text-decoration: none;">
½ cup balsamic
vinaigrette dressing</div>
<div style="margin-bottom: 0in; text-decoration: none;">
4 cloves garlic</div>
<div style="margin-bottom: 0in; text-decoration: none;">
3 tablespoons
shredded parmesan</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¼ cup seasoned
croutons, crushed</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Heat greased
grill to medium heat. Grill vegetables 10-15 minutes or until tender,
turning after 8 minutes and topping eggplant with mozzarella for the
last minute. Transfer eggplant to platter and cover to keep warm.
Place tomatoes and onions in food processor; add dressing and garlic
and process until smooth. Drizzle sauce over the eggplant; top with
shredded parmesan and crushed croutons. May also be topped with fresh
basil before serving.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-57348955648843242042015-08-02T09:03:00.003-05:002015-08-02T09:03:58.726-05:00Skinny Chunky Monkey Cookies
<div style="margin-bottom: 0in; text-decoration: none;">
Skinny Chunky
Monkey Cookies</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
3 ripe bananas,
mashed</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 cups oats</div>
<div style="margin-bottom: 0in; text-decoration: none;">
¼ cup peanut
butter-pretzel1/2 cup cocoa powder</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1/3 cup
unsweetened applesauce</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 teaspoon
vanilla.</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Preheat oven to
350. Mix all ingredients and let set 20 minutes. Drop by spoonfuls on
ungreased baking sheet. Bake 10-12 minutes. Makes 30.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-72208204738357458882015-07-26T00:30:00.000-05:002015-07-26T00:30:00.061-05:00Lemonade Fruit Salad<div style="margin-bottom: 0in; text-decoration: none;">
Lemonade Fruit
Salad</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 cups
strawberries</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 cups
blueberries</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 cups cubed
cantaloupe</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 cups cubed
honeydew melon</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 tablespoons
lemonade flavor drink mix</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 tablespoons
chopped mint.</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Quarter
strawberries and put in large bowl. Add remaining ingredients and
stir to evenly coat fruit. Makes 8 one-cup servings.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-15374513237913190422015-07-19T06:00:00.000-05:002015-07-19T06:00:00.873-05:00Five Cup SaladFive Cup Salad<br /><br /><br />Mix one cup each:<br /><br />Miniature marshmallows<br /><br />Coconut<br /><br />Drained crushed pineapple<br /><br />Drained mandarin oranges<br /><br />Sour Cream<br /><br /><br /><br /><br />Chill
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-90921667356225314742015-07-12T10:08:00.001-05:002015-07-12T10:08:50.823-05:00Spicy Grilled Corn Salad<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
Spicy Grilled Corn Salad</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
<br /></div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
2/3 cup zesty lime vinaigrette dressing</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
2 tablespoons dry rubs cracked peppercorn</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
4 ears of corn on the cob, husks & silks removed</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
¼ cup sour cream</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
1 jalapeno pepper, seeded and finely chopped</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
½ cup tightly packed fresh cilantro</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
1 cup grape tomatoes, halved</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
1 small green pepper, chopped</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
½ cup chopped red onions</div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
<br /></div>
<div style="font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; margin-bottom: 0in;">
Heat grill to medium heat. Brush corn with one tablespoon of the dressing mixture. Grill 8-10 minutes or until corn is tender, brushing occasionally with a tablespoon of the remaining dressing mixture. Cool. (Set aside 3 tablespoons of dressing mixture to use as a quick marinade for steak to go with the grilled corn salad.) Mix remaining dressing mixture, sour cream, jalapeno and cilantro in large bowl until blended. Remove corn kernels from the cobs and add to sour cream mixture with tomatoes, green peppers and onions; mix well.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.comtag:blogger.com,1999:blog-6083789114371949619.post-53995772116818518092015-07-05T18:17:00.000-05:002015-07-05T18:17:07.688-05:00Lemon Herb Brined Chicken<div style="margin-bottom: 0in; text-decoration: none;">
Lemon Herb
Brined Chicken</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 cut up chicken
(3 ½ lbs.)</div>
<div style="margin-bottom: 0in; text-decoration: none;">
3 cups water,
divided</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Peel from one
lemon, cut up</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 tablespoons +
2 teaspoons kosher salt</div>
<div style="margin-bottom: 0in; text-decoration: none;">
4 cloves garlic,
crushed</div>
<div style="margin-bottom: 0in; text-decoration: none;">
4 sprigs fresh
thyme</div>
<div style="margin-bottom: 0in; text-decoration: none;">
2 sprigs fresh
rosemary</div>
<div style="margin-bottom: 0in; text-decoration: none;">
8 oz zesty
italian dressing</div>
<div style="margin-bottom: 0in; text-decoration: none;">
1 cup ice cubes</div>
<div style="margin-bottom: 0in; text-decoration: none;">
<br />
</div>
<div style="margin-bottom: 0in; text-decoration: none;">
Remove and
discard skin from chicken (except for wings). Place chicken in a
large resealable plastic bag, set the bag in a large bowl and fold
down top to keep open. Bring 2 cups water, lemon peel, salt, garlic
and herbs to boil in saucepan; remove from heat and pour into a large
bowl. Add remaining water, dressing and ice; stir until ice is
melted. Pour brine mixture over chicken in the bag; seal bag and
refrigerate overnight. Remove chicken from the brine and discard the
brine. Pat chicken pieces dry with paper towel and let stand at room
temperature 20 minutes. Heat a greased grill to medium-high, grill
chicken 2 minutes on each side, then reduce grill to medium heat and
continuing to grill chicken from 8 to 18 minutes or until done (165
degrees on a meat thermometer). Turn chicken occasionally and
removing pieces as they become done.</div>
Rich Hancockhttp://www.blogger.com/profile/07691083247410807831noreply@blogger.com