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Wednesday, May 20, 2009
Brownie Pops
Brownies on a stick - fun to make and delicious to eat! Just cut brownies, add a stick and dip in chocolate.
Prep Time: 30 min
Total Time: 3 hours 0 min
Makes: 24 brownie pops
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6 oz)
2 teaspoons shortening
Assorted Betty Crocker Decorating Decors candy sprinkles
Heat oven to 350F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan.
Nutrition Information:
1 Brownie Pop: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 95mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 20g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat
Source: Betty Crocker
Chicken & Broccoli Casserole
A delicious and easy to make dish with broccoli, chicken and a cheese topping.
Ingredients
4 large chicken breasts
1 large bag of broccoli
Curry powder
Sour cream
2 cans of cream of mushroom soup ( I prefer cream of chicken, celery or even asparagus)
16 ounces shredded sharp cheese
Directions
Wash chicken breasts and boil until tender.
Cut chicken into bite size pieces and line the bottom of a 13x9 baking dish.
Boil broccoli until tender, drain and put on top of the chicken.
Mix sour cream, cream of mushroom soup and curry powder together and spread over
chicken and broccoli.
Lay shredded sharp cheese on top and bake until cheese starts to melt. Enjoy!
Servings: 8
Ingredients
4 large chicken breasts
1 large bag of broccoli
Curry powder
Sour cream
2 cans of cream of mushroom soup ( I prefer cream of chicken, celery or even asparagus)
16 ounces shredded sharp cheese
Directions
Wash chicken breasts and boil until tender.
Cut chicken into bite size pieces and line the bottom of a 13x9 baking dish.
Boil broccoli until tender, drain and put on top of the chicken.
Mix sour cream, cream of mushroom soup and curry powder together and spread over
chicken and broccoli.
Lay shredded sharp cheese on top and bake until cheese starts to melt. Enjoy!
Servings: 8
Monday, May 18, 2009
Orangettes Recipe - Candied Orange Peel Dipped in Chocolate
1 large navel orange
3/4 cup granulated sugar
1/2 cup water
3/4 cup chopped semisweet chocolate
Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.
Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes. Add the orange peels and continue simmering the mixture for 15 minutes. Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.
Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet. Allow the chocolate to set before serving.
This recipe makes approximately 10-12 orangettes.
3/4 cup granulated sugar
1/2 cup water
3/4 cup chopped semisweet chocolate
Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.
Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes. Add the orange peels and continue simmering the mixture for 15 minutes. Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.
Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet. Allow the chocolate to set before serving.
This recipe makes approximately 10-12 orangettes.
Cranberry Pretzel Salad
My mom got this from a friend and is sounds yummy & refreshing for a winter, spring or summer dessert, will post pics when I make here.
Cranberry Pretzel Salad
Bottom Layer:
2 cups Crushed Pretzels
3/4 cups butter melted
1 Tbsp. sugar
Mix the above ingredients together and press into a 9X13 inch pan. Bake for 8 minutes on 350 degrees. Cool completely. (Sometimes I stick it in the refrigerator to hurry it along).
Middle Layer:
1-8 oz. pkg cream cheese (leave out until softened)
1-8 oz. tub of cool whip
1/2 cup sugar
Blend these ingredients together with a hand mixer. Spread on top of cooled crust.
Top Layer:
1 Large pkg. Black Cherry Jello
2 cans whole cranberry sauce (I used Ocean Spray brand)
2 cups boiling water
Mix together and cool. I put it in the freezer just to cool it down more quickly. Do Not let it set up. It needs to be liquid when put over the second layer. With a large spoon, carefully put cranberry jello mixture over the cream cheese layer. Carefully place in the refrigerator for 3-4 hours or until jello is set. I put it in uncovered and cover it once it is set up. Enjoy!
This recipe can also be made with mandarin oranges and orange jello or frozen strawberries (thawed) and strawberry jello.
Cranberry Pretzel Salad
Bottom Layer:
2 cups Crushed Pretzels
3/4 cups butter melted
1 Tbsp. sugar
Mix the above ingredients together and press into a 9X13 inch pan. Bake for 8 minutes on 350 degrees. Cool completely. (Sometimes I stick it in the refrigerator to hurry it along).
Middle Layer:
1-8 oz. pkg cream cheese (leave out until softened)
1-8 oz. tub of cool whip
1/2 cup sugar
Blend these ingredients together with a hand mixer. Spread on top of cooled crust.
Top Layer:
1 Large pkg. Black Cherry Jello
2 cans whole cranberry sauce (I used Ocean Spray brand)
2 cups boiling water
Mix together and cool. I put it in the freezer just to cool it down more quickly. Do Not let it set up. It needs to be liquid when put over the second layer. With a large spoon, carefully put cranberry jello mixture over the cream cheese layer. Carefully place in the refrigerator for 3-4 hours or until jello is set. I put it in uncovered and cover it once it is set up. Enjoy!
This recipe can also be made with mandarin oranges and orange jello or frozen strawberries (thawed) and strawberry jello.
LEMON-COCONUT PARFAIT
1 pkg. lemon pudding and pie filling mix
1/3 c. sugar
2 c. water
2 egg yolks
2 egg whites
4 tbsp. sugar
1 can coconut, toasted or tinted
1/2 c. whipping cream
Combine pudding mix, sugar and 1/4 cup of the water in a
saucepan. Add egg yolks and blend well. Add remaining water
and cook, stirring until mixture comes to a full boil and is
thickened--about 5 minutes. Remove from heat.
Beat egg whites until foamy throughout. Add sugar 2 tbsp. at
a time, beating until blended. Continue beating until
mixture will stand in soft peaks. Fold in hot pudding.
Spoon into parfait glasses, layering alternately with
toasted or tinted coconut. Garnish with additional whipped
cream and top with coconut and maraschino cherries. Serves
6-8.
Milk may be substituted for the 2 cups water used in recipe.
Cherry sauce may be substituted for coconut to make
Lemon-Cherry Parfait.
1/3 c. sugar
2 c. water
2 egg yolks
2 egg whites
4 tbsp. sugar
1 can coconut, toasted or tinted
1/2 c. whipping cream
Combine pudding mix, sugar and 1/4 cup of the water in a
saucepan. Add egg yolks and blend well. Add remaining water
and cook, stirring until mixture comes to a full boil and is
thickened--about 5 minutes. Remove from heat.
Beat egg whites until foamy throughout. Add sugar 2 tbsp. at
a time, beating until blended. Continue beating until
mixture will stand in soft peaks. Fold in hot pudding.
Spoon into parfait glasses, layering alternately with
toasted or tinted coconut. Garnish with additional whipped
cream and top with coconut and maraschino cherries. Serves
6-8.
Milk may be substituted for the 2 cups water used in recipe.
Cherry sauce may be substituted for coconut to make
Lemon-Cherry Parfait.
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