Bread Recipes for Holiday Season 2009

Holiday season is here and Christmas is near a lot of things prepared. Not to forget that we also prepare special dishes that can be enjoyed together families and relatives among the bread lovely and inviting taste.

I hope these recipes can bring inspiration to the reader to try and take pleasure in preparing for the 2009 holiday season. Please enjoy this recipes. Merry Christmas and Happy New Year 2010. I hope that we all be happy in future.

Butter Pecan Bread Recipe

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Ingredients

•  2-1/4 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup light brown sugar, packed
• 1 egg, beaten
• 1 cup buttermilk
• 2 tablespoons melted butter
• 1 cup chopped pecans

Method

Sift together the flour, baking powder, soda, salt, and spices; blend in brown sugar. Combine egg, buttermilk, and butter; add to flour mixture, stirring to blend well. Stir in chopped nuts. Turn batter into a greased and floured 9-by-5-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in center comes out clean.gh is just slightly tacky. But smooth and elastic. Knead for 8 - 10 minutes.


Cherry Banana Macadamian Bread Recipe

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Ingredients

• 1 (10-ounce) jar maraschino cherries
• 1/3 cup butter or margarine, softened
• 2/3 cup firmly packed brown sugar
• 2 eggs
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas
• 1/2 cup chopped macadamia nuts

Method

Pour the jar of Maraschino Cherries into a collender to remove the liquid. Reserve 2 tablespoons of juice. Cut each cherry into slices; set aside. In a bowl add the butter, sugar, eggs and the 2 tablespoons of maraschino juice. Mix together till well mixed. In another bowl combine the flour, baking powder and salt. Using a whisk stir the dry ingredients till mixed. Add the 1/3 of the flour and 1/3 of the mashed banana. Continue to do that till all the flour and banana is gone. Mix in the cherries and the nuts. Do not over mix. Lightly grease a large loaf pan and pour the batter into the pan. Bake in a preheated 350F. oven for 1 hour. Remove from oven and set on a wire rack to cool.


Christmas Bread Recipe

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Ingredients

• 3 cup unbleached flour
• 2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/3 cup yellow raisins
• 1/4 cup liquid honey
• 3 eggs
• 1/2 cup sliced banana
• 1/2 cup orange juice
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dried fruit chopped

Method

Mix together the dry ingredients. In another bowl combine the honey, eggs, banana, orange juice and vanilla. Mix together. Add the dried fruit. Add the liquid mixture to the dry ingredients, mix well with a wooden spoon. Pour mixture into a large greased loaf pan. Bake in a 350F oven for 1 hour. Allow to cool for 10 minutes before remove from pan.


Cranberry Orange Tea Bread Recipe

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Ingredients

• 2 cups flour 
• ¾ cup dried cranberries
• ½ cup sugar
• 2 teaspoons baking powder
• 1 cup Cinnamon Applesauce
• ¼ cup butter or margarine, melted
• 1 egg
• 2 teaspoons grated orange peel

Method

In a bowl combine flour, dried cranberries, sugar and baking powder. In another bowl, mix together, Cinnamon applesauce, butter, egg and grated orange peel. Blend liquid mixture into flour mixture until just combined. Spoon batter into greased loaf pan. Bake at 350F 45-50 minutes. Cool 10 minutes in pan before removing loaf to cool completely on wire rack.


Cranberry Raisin Bread Recipe

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Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated orange peel
• 1/4 cup butter melted (1/2 stick)
• 1 egg, slightly beaten
• 3/4 cup orange juice
• 1 1/2 cups raisins
• 1 cup fresh or frozen cranberries (chopped)
• 1/2 cup chopped pecans

Method

Preheat oven to 350 degrees. Grease a 9 1/2 x 5 1/2 inch loaf pan. Into a bowl mix all the ingredients together, start with the flour and work your way down the list. Then put the mixture into the loaf pan once all the ingredients are blended. Back for 1 hour. Take it out of the loaf pan and let it cool on a rack.


Date Bread Recipe

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Ingredients

• 1 1/3 cup all-purpose flour
• 1 1/2 cup chopped dates
• 1 teaspoon baking soda
• 3/4 cup boiling water
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 3/4 cup brown sugar
• 3/4 cup chopped nuts
• 1 teaspoon vanilla
• 1/4 cup butter (melted)

Method

Place dates and soda in a bowl and add boiling water. Set aside to cool. Using a bowl add flour, baking powder and salt. In another bowl add egg and brown sugar, beating together. Add date mixture (including water), nuts vanilla and mix well. Stir in dry ingredients. Add melted butter. Pour batter into a greased loaf pan. Place in oven at 350 F for 50-55 minutes. Remove, let stand for 10 minutes before removing from pan. Cool on wire rack.


Eggnog Rum Glaze Bread Recipe

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Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 cup eggnog or half-and-half
• 3 tablespoons vegetable oil
• 2 tablespoons rum
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1/2 cup chopped pistachio

Rum Glaze:

•  1/2 cup powdered sugar
• 2 teaspoons eggnog or half-and-half
• 1 teaspoon rum or 1/2 teaspoon rum extract

Method

Heat oven to 350F. Grease the bottom only of a large loaf pan. In a bowl combine all the ingredients except the nuts. Mix together till all the ingredients are mixed together ( DO NOT OVER MIX). Add in the nuts and fold. Bake in the over for 1 hour. Remove and place on a wire rack for 10 minutes before removing from pan. Cool completely before drizzling the Rum glaze.

Grainy Orange Bread Recipe

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Ingredients

• 2 1/2 cups water
• 1 cup oatmeal
• 2 package active dry yeast
• 1 1/2 teaspoon salt
• peel from 1 orange
• 1/3 cup butter
• 1/4 cup molasses
• 1 cup warm milk
• 1 1/2 cups barley flour
• 1 cup rye flour
• 3-4 cups flour

Method

In a saucepan add 2 cups of water and the oatmeal. Bring to a boil and cook for 1 minute after. Be sure to continually stir. Pour into a large mixing bowl and allow to cool to lukewarm. In a small bowl add the remaining 1/2 cup of warm water and sprinkle the yeast on top. Allow to activate, this will take about 5 minutes. Grate the rind from a large orange. After the oatmeal has cooled add the yeast, orange peel, butter, molasses and salt. Mix together, then add the warm milk. In another bowl combine the flours and slowly add to the oatmeal mixture. Knead the dough for 8 minutes till sooth and elastic. Place into a greased bowl and cover to rise for 60-90 minutes or till double. Pour out dough and knead to remove the air bubbles. Divide dough into 3 parts. Shape into loaves. Place into 3 greased 9x5 loaf pans. Cover again and allow to rise. Bake in a 375 preheated oven for 35-40 minutes. Cool on a wire rack.


Snowflake Pretzels Recipe

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Ingredients
Night before:

• 1/2 cup bread flour
• 1/4 cup water

Day of:

• 3 1/2 cups bread flour
• 3/4 cup water
• 3/4 cup milk
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoon salt
• 1 tablespoon butter
• red chili jelly - optional

Method

The night before combine all the "night before" ingredients together; mix and cover with plastic wrap. Allow to sit in room temperature room overnight or 12 - 18 hours. In a saucepan combine the water, milk and butter. Heat till the butter is melted or till the milk comes to a scald. Pour mixture into a large bowl and add 1 1/2 cups of flour; mix till smooth. Allow the mixture to cool to 110F. Add in the night before mixture, instant yeast and salt. Mix with a wooden spoon till smooth. Start to add in the rest of the flour. Mix in the bowl till it becomes to hard to mix. Pour out onto a floured surface and continue to add the rest of the flour. Knead for about 3 minutes. Place the dough onto a lightly oiled plate and spray some oil on top. Cover with plastic wrap and set aside for 30 minutes.

how to shape the Snowflake Pretzels.

Spray with oil. Cover with plastic wrap and allow to rest for 1 1/2 hours. Take your chili jelly and heat in the microwave till soft. Brush the tops of the snowflakes. Sprinkle some sesame seeds on top. place into a preheated 420 degree oven for 15 minutes. Remove from oven and turn on the broiler, brush again with some more chili jelly and place under the broiler for 1 minute. Remove from oven and enjoy!

Fresh Drink Recipes for Thanksgiving Holidays

You can try one of these fresh drink recipes for thanksgiving holidays so that you can make your thanksgiving sparkling to your family and your guests so i wish you always enjoy your super thanksgiving holidays.

Fresh Margarita Recipe for Thanksgiving Holidays

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Ingredients

• 1/2 cup frozen cranberry-raspberry juice concentrate, thawed
• 1/2 cup tequila
• 1/4 cup orange liqueur
• 3 tablespoons melon liqueur
• 5 cups ice cubes
• Light-colored corn syrup (optional)
• Multicolored coarse decorating sugar (optional)

Directions

1. In a blender combine juice concentrate, tequila, orange liqueur, and melon liqueur. Cover and blend until combined.
    
2. With blender running, add ice cubes, one at a time, through opening in lid, blending until slushy. If desired, dip rims of six glasses into corn syrup and then into decorating sugar placed in a shallow dish. Pour blended mixture into glasses. 
   
   Makes 6 servings.

Fresh Blood Orange Bourbon Recipe for Thanksgiving Holidays

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Ingredients

• Ice cubes
• 3 tablespoons blood orange juice, strained
• 2 tablespoons bourbon
• 1 teaspoon powdered sugar
• 1 drop aromatic bitters
• Blood orange slice

Directions

1. Fill a short glass with ice. Add blood orange juice, bourbon, sugar, and bitters; stir vigorously. Bend orange slice in half, slide into glass. Serve immediately.
   
   Makes 1 (about 6-ounce) serving.

Nutrition Facts

• Servings Per Recipe 1 (about 6-ounce) serving
• Calories 100,
• Total Fat (g) 0,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 0,
• Carbohydrate (g) 7,
• Total Sugar (g) 2,
• Fiber (g) 0,
• Protein (g) 0,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 39,
• Calcium (DV%) 1,
• Iron (DV%) 1,
• Other Carbohydrates (d.e.) .5,
• Fat (d.e.) 1.5,
• Percent Daily Values are based on a 2,000 calorie diet

Fresh Wine-Soaked Fruit Cocktail Recipe for Thanksgiving Holidays

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Ingredients

• Mixed dried fruits, such as apricot halves, pitted plums, tart red cherries, figs, and apple slices (about 1 cup total)
• 2 cups port wine
• 1 tablespoon lemon juice
• 3 cups club soda, chilled
• Ice cubes

Directions

1. Thread dried fruits onto six 6-inch wooden skewers. Place skewers in a heavy self-sealing plastic bag, being careful not to pierce bag with skewers. Pour 1/2 cup of the port wine and the lemon juice over skewers. Seal bag; turn to coat. Lay bag flat in a shallow dish. Refrigerate overnight, turning bag occasionally.
    
2. To serve, remove fruit skewers from bag. Discard bag and liquid. Pour 1/4 cup port and 1/2 cup club soda in each of 6 tall, thin glasses. Add a fruit skewer to each. Add ice cubes to each. Serve immediately. Makes 6 cocktails.

Nutrition Facts

• Servings Per Recipe 6 cocktails
• Calories 196,
• Total Fat (g) 0,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 33,
• Carbohydrate (g) 30,
• Total Sugar (g) 0,
• Fiber (g) 1,
• Protein (g) 1,
• Vitamin C (DV%) 4,
• Calcium (DV%) 2,
• Iron (DV%) 11,
• Percent Daily Values are based on a 2,000 calorie diet

Fresh Pomegranate Sparklers Recipe for Thanksgiving Holidays

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Ingredients

• 1-1/2 cups pomegranate seeds (from 1 large pomegranate)
• 1/2 to 3/4 cup brandy
• 1 750-ml bottle sparkling wine, such as Prosecco, Asti Spumante, or brut champagne, chilled

Directions

1. In a bowl place pomegranate seeds and enough brandy to cover. Cover; let stand at room temperature 4 to 24 hours.
    
2. For each Sparkler, pour 5 ounces sparkling wine into a champagne glass. Add a few brandied seeds. Makes 5 servings.

Note: Prosecco is a variety of white grape grown in the Veneto region of Italy, and also gives its name to the sparkling wine made from the grape.

Nutrition Facts

• Calories 186,
• Total Fat (g) 0,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 1,
• Carbohydrate (g) 9,
• Total Sugar (g) 5,
• Fiber (g) 0,
• Protein (g) 1,
• Vitamin C (DV%) 0,
• Calcium (DV%) 0,
• Iron (DV%) 0,
• Percent Daily Values are based on a 2,000 calorie diet

Fresh Ginger Vodka Recipe for Thanksgiving Holidays

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Ingredients

• 1 4-inch-long piece fresh ginger, thinly sliced lengthwise, or 1/2 tsp. dried lavender
• 1 750-ml bottle vodka (about 3 cups)

Directions

1. Place ginger slices in a clean 1-quart jar. Using a wooden spoon, lightly crush ginger slices against the side of the jar. Add vodka.
    
2. Cover jar tightly with a nonmetallic lid (or cover jar with plastic wrap and tightly seal with a metal lid). Let stand in the freezer for 4 days.
    
3. Pour vodka through a fine mesh sieve to remove all solids. Return infused vodka to jar. Or to give as a gift, pour infused vodka into a decorative jar. Label and seal. Place jar in the freezer up to 3 months to store. Makes about 3 cups (24 1-ounce servings)
    
4. Gingered Pineapple Martini: Combine 1-1/2 ounces (3 tablespoons) Ginger Vodka, 1/2 cup pineapple juice, and 1 teaspoon sugar. Shake with ice, strain, and serve in a martini glass.
   
   Per serving: 180 cal., 0 g total fat (0 g sat. fat),0 mg chol., 3 mg sodium, 20 g carbo., 0 g fiber, 0 g pro. Daily Values: 0% vit. A, 21% vit. C, 2% calcium, 2% iron.
    
5. Gingered Cape Cod: Combine 1-1/2 ounces (3 tablespoons) Ginger Vodka, 1/3 cup cranberry juice, and 1/3 cup chilled carbonated water. Serve over ice.
   
   Per serving: 144 cal., 0 g total fat (0 g sat. fat),0 mg chol., 19 mg sodium, 11 g carbo., 0 g fiber, 0 g pro. Daily Values: 0% vit. A, 59% vit. C, 1% calcium, 1% iron.

Nutrition Facts

• Calories 65,
• Total Fat (g) 0,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 0,
• Carbohydrate (g) 0,
• Total Sugar (g) 0,
• Fiber (g) 0,
• Protein (g) 0,
• Vitamin C (DV%) 0,
• Calcium (DV%) 0,
• Iron (DV%) 0,
• Percent Daily Values are based on a 2,000 calorie diet

Fresh Winter Fruit Sangria Recipe for Thanksgiving Holidays

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Ingredients

• 6 dried Calmyrna (light) figs, sliced
• 6 dried apricots, cut into slivers
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1/4 cup brandy
• 2 Tbsp. honey
• 1 750 ml. bottle Rioja or Merlot
• 1 10-oz. bottle club soda

Directions
In a saucepan stir together the dried fruits, brandy, and honey. Cook over medium-low heat until simmering. Remove from heat; cool slightly. Add wine; stir. Refrigerate up to 24 hours. To serve, strain sangria into a pitcher. Add ice cubes and club soda; stir gently.

Nutrition Facts

• Calories 209,
• Total Fat (g) 0,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 8,
• Carbohydrate (g) 32,
• Total Sugar (g) 18,
• Fiber (g) 3,
• Protein (g) 1,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 1,
• Calcium (DV%) 4,
• Iron (DV%) 6,
• Percent Daily Values are based on a 2,000 calorie diet

Fresh Pomegranate Champagne Cocktail Recipe for Thanksgiving Holidays

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Ingredients

• 1 ounce chilled pomegranate juice or chilled cranberry juice (2 tablespoons)
• 3 ounces chilled champagne (6 tablespoons)

Directions

Pour the pomegranate juice into a champagne flute. Slowly add champagne. Serve immediately. Makes 1 serving.



Fresh Apple Cider Punch Recipe for Thanksgiving Holidays

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Ingredients

• 6 cups apple cider
• 2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
• 1/2 cup lemon juice
• 1 750-ml bottle sparkling white grape juice or sparkling wine

Directions

1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
    
2. Test Kitchen Tip: For an adult punch, use chilled champagne in place of the sparkling grape juice.

Nutrition Facts

• Calories 99,
• Total Fat (g) 0,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 20,
• Carbohydrate (g) 25,
• Total Sugar (g) 21,
• Fiber (g) 0,
• Protein (g) 0,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 34,
• Calcium (DV%) 0,
• Iron (DV%) 0,
• Percent Daily Values are based on a 2,000 calorie diet

Fresh Apple Raspberry Sparkler Recipe for Thanksgiving Holidays

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Ingredients

• 1 tablespoon red or green colored sugar (optional)
• 10 unpeeled orange wedges or chunks
• 5 unpeeled lime wedges or chunks
• 5 6-inch wooden skewers
• 2/3 cup raspberry juice blend
• 1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled

Directions

Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.

For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.

Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.

Nutrition Facts

• Servings Per Recipe 5 servings
• Calories 98,
• Total Fat (g) 0,
• Saturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 5,
• Carbohydrate (g) 12,
• Fiber (g) 1,
• Protein (g) 0,
• Vitamin C (DV%) 38,
• Calcium (DV%) 3,
• Iron (DV%) 4,
• Percent Daily Values are based on a 2,000 calorie diet

Mom's Turkey Soup Recipe

Every Thanksgiving my mother takes what's left of the turkey carcass and makes a delicious turkey soup recipe that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Method

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Making Stock

1. Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
    
2. Break up the leftover bones of the carcass a bit, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
    
3. Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be.) Skim off any foamy crud that may float to the surface of the stock.
    
4. Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
    
5. Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200°F oven.
    
6. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
    
7. If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer or just below a simmer, to make it more concentrated and easier to store.

Making the Turkey Soup

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Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare simmer until the vegetables are cooked through. (Or you can sauté the vegetables in a little fat rendered from the soup first, and add back to the soup right before serving.) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.

*If cooking gluten-free use gluten-free noodles.

Mom's Turkey Stuffing Recipe

This Mom's Turkey Stuffing Recipe from my grandmother, my mother used to make our Thanksgiving turkey stuffing recipe for over 40 years. I have never tasted the farce that Turkey recipe has moved closer as well as mom. Although years ago we used to stuff the bird, these days we cook the stuffing recipe separately. It is much easier to obtain even cooking of Turkey (and safe too) if you do not have the stuff. To infuse the stuffing with the turkey flavor, simmer giblets us for an hour, and use this stock in the stuffing.


Ingredients

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• 1 loaf day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
• 1 cup walnuts
• 2 cups each chopped onion and celery
• 6 c. unsalted butter
• 1 green apple, peeled, seeded, chopped
• 3 / 4 cup currants or raisins
• Several (5 to 10) chopped green olives (martini olives, those with chilli)
• Stock of the turkey giblets (1 cup to 2 cups) (can substitute chicken broth)
• 1 / 4 cup chopped fresh parsley
• 1 teaspoon poultry seasoning or ground sage (to taste)
• Salt and pepper (to taste)

Method

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1. If you have not already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer and simmer for about an hour, uncovered. Strain the broth into a container for use with the stuffing. Alternatively, you can use chicken broth or just plain water with this recipe.
2. Toast the walnuts by heating them in a skillet over medium-high heat for several minutes, stirring until lightly browned (not burned) or put them in the microwave high until the 'you can smell them toasting, about a minute or two. Let them cool while you toast the bread, then chop coarsely.
3. Heat a large skillet, sauté over medium heat. Melt 3 tbsp tablespoons butter in skillet, add bread cubes and toss to coat the pieces of bread with melted butter. Then let them toast, not turn when they have become a little browned on one side. Note that if you do not work with a little dried-out day-bread, put the bread cubes in a bowl and put in a hot oven for 10 minutes to dry them first, before grilling in butter on Stove Top. The bread should be a little dry at first, or you'll end up with mushy stuffing.
4. In a large Dutch oven, sauté chopped onions and celery over medium-high heat with remaining 3 tbsp tablespoons of butter until done, about 5-10 minutes. Add bread. Add cooked chopped nuts. Add chopped green apple, currants, grapes, olives, parsley. Add a cup of the strain of cooking turkey giblets or chicken stock (enough to maintain moisture of the stuffing while you are cooking). Add sage, poultry seasoning, salt and pepper.
5. Cover. Reduce heat to low. Cook for one hour or until apples are cooked. Check every ten minutes and add water or broth if necessary during cooking to keep moisture from the stuffing and keep it from sticking to the bottom of the pan.

Serves 8-10.

Spooky and Inspire Halloween Recipes

It's Halloween time if you need unique Halloween Recipes you can see them as below.
I hope they will help you. Source http://www.tasteofhome.com/Top-10-Recipes/Top-10-Halloween-Recipes


Marshmallow Witches

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Get ready for an assembly line because these no-bake marshmallow witches from our Test Kitchen are easy to prepare, and kids will love helping. They're perfect for gatherings because a dozen can be put together in just 30 minutes.
TIP: Whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors.

Ingredients

• 1/2 cup vanilla frosting, divided
• 36 miniature semisweet chocolate chips
• 12 large marshmallows
• 1 drop each green, red and yellow food coloring, optional
• 1/4 cup flaked coconut
• 12 chocolate wafers
• 12 miniature peanut butter cups
• 12 milk chocolate kisses

Directions

• For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
• For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
• For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Cheesenstein Recipe

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This creamy, fun dip will be the hit of every Halloween party! "I've done several variations of this cheese ball. My daughters really love it!" Nila Grahl, Gurnee, Illinois

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 2 cups (8 ounces) shredded cheddar cheese
• 6 bacon strips, cooked and crumbled
• 3 green onions, thinly sliced
• 2 cartons (4 ounces each) whipped cream cheese
• Moss-green paste food coloring
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 2 pepperoncinis
• 3 colossal ripe olives
• 2 slices peeled parsnip
• Black decorating gel
• 1 pretzel rod
• 1 small cucumber
• Assorted fresh vegetables

Directions

• In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
• Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
• Add chopped ripe olives for hair and pepperoncinis for ears. Cut one colossal olive in half; add parsnip slices and olive halves for eyes. With black decorating gel, pipe the brow, mouth and stitches.
• Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.

Strawberry Ghosts Recipe

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Kids will gasp in delight at these adorable ghosts from Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success!

Ingredients

• 30 fresh strawberries
• 8 ounces white baking chocolate, chopped
• 1 teaspoon shortening
• 1/8 teaspoon almond extract
• 1/4 cup miniature semisweet chocolate chips

Directions

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
• Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
• In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

Bat Cupcakes Recipe

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“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 can (16 ounces) chocolate frosting
• 24 fudge-striped cookies
• 24 milk chocolate kisses
• Red decorating icing

Directions

• Prepare and bake cake batter according to package directions for cupcakes; cool completely.
• Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing. Yield: 2 dozen.

Quick Ghost Cookies Recipe

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Field editor Denise Smith of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she comments.

Ingredients

• 1 pound white candy coating, coarsely chopped
• 1 package (1 pound) Nutter Butter peanut butter cookies
• miniature semisweet chocolate chips

Directions

• In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
• Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.

Spooky Spider Cake Recipe

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Get ready to wow the crowd with this appetizing arachnid. By using different frosting techniques and traditional Halloween candy, you too can create this fun creepy crawler! Gina M. Feger, Louisville, Kentucky

Ingredients
CHOCOLATE CAKE:

• 1 package (18-1/4 ounces) chocolate cake mix
• 1-1/2 cups water
• 2 eggs

WHITE CAKE:

• 1 package (18-1/4 ounces) white cake mix
• 1-1/3 cups water
• 2 eggs

FROSTING:

• 2 cups shortening
• 1/4 cup plus 2 tablespoons water, divided
• 2 teaspoons clear vanilla extract
• 2 pounds confectioners' sugar
• 2 tablespoons meringue powder
• Purple and black paste food coloring
• 3/4 cup baking cocoa
• 1/4 teaspoon light corn syrup

ASSEMBLY:

• 2 wooden dowels (2 inches x 1/4 inch)
• 1 cardboard cake circle (6 inches)
• 16 wooden toothpicks
• 8 black twist licorice ropes
• 20 pieces candy corn

Directions

• In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean.
• Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.
• For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake.
• Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake.
• With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake.
• For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake.
• Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting.
• For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn. Yield: 18-20 servings.

Boneyard Cookies Recipe

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"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.

Ingredients

• 1 cup confectioners' sugar
• 1/2 cup cornstarch
• 1/2 cup cold butter
• 2 eggs
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 2 to 3 tablespoons seedless raspberry jam
• 16 to 18 ounces white baking chocolate, chopped

Directions

• In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
• Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
• On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.

Ogre Eyes Hot Cocoa Recipe

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Here's looking at you! Halloween guests of all ages will get a kick out of this eerie “vision” staring back at them. It couldn't be easier to make—thanks to the easy recipe from Jeannie Klugh in Lancaster, Pennsylvania.

Ingredients

• 8 cups milk, divided
• 1 cup mint chocolate chips
• 1 cup instant hot cocoa mix
• 16 large marshmallows
• 16 Crows candies
• 16 lollipop sticks

Directions

• In a large saucepan, combine 1 cup milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips are melted. Stir in remaining milk; heat through.Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy.
• Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately. Yield: 8 servings.

Frankenstein Cupcakes Recipe

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For your Halloween party, these cupcakes are sure to impress all of your guests. They will disappear as soon as you set them out! —Taste of Home Food Styling Team

Ingredients

• 1 to 2 cans (16 ounces each) chocolate frosting
• Cupcakes of your choice
• Large marshmallows
• Corn syrup
• Green and black sprinkles
• M&M's miniature baking bits
• Candy coated licorice

Directions

• Spread frosting over cupcakes. Lightly coat marshmallows with corn syrup. Roll sides of marshmallows in green sprinkles; dip tops in black. Carefully place a marshmallow in the center of each cupcake.
• For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired. Yield: Varied.

Dracula Cookies Recipe

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Come late October, friends and family in Parkville, Missouri can “count” on Christy Hinrichs to re-introduce them to her easily recognizable, darling Dracula cookies.

Ingredients

• 6 hazelnut truffles
• 5 ounces white candy coating, chopped
• 1 green or red Fruit Roll-Up
• 6 cream-filled chocolate sandwich cookies
• 1 can (6.4 ounces) black decorating icing
• 6 slivered almonds, cut in half

Directions

• Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.
• Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again;
• immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
• Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies.

Pajeon: Korean Scallion Pancake Recipe

Pajeon, p'ajon, pajon, pa jun, pageon, jeon...I've seen so many variations on the name that I just decided to go with calling mine—Korean Pancake.

Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer it spread on top (or on the bottom), giving me crispy, eggy edges. Other recipes load up on vegetables and other stuff, yet I tend to keep it simple.

This Korean pancake is one of my go-to recipes, especially good when I don't know what to make for dinner. Sure, you can add prawns, chicken, corn, bits of seaweed, tofu, mushroom slices, kimchi, asparagus slices, or some other cooked or shredded vegetables that you have on hand.

I even have a sweet potato that I've lost interest in that I'm eyeballing with great interest. When I bought it at the market, it seemed like a good idea at the time, but if I oven-roast pieces until nicely browned, why not?

But do try to keep your pancake relatively simple. To me, there's nothing worse than a big glop of indistinguishable food, no matter what you're making.

One thing I do always add, though, is finely-shredded dried Korean red peppers; the delicate thread-like strands sold in big bags in Korean markets. They're sweet and spicy-hot, and are one of the world's great lesser-known food ingredients. And at around 2€/$2 per big bag, they're also one of the world's lesser-known food bargains. Tell your friends!

Although it's delicious served warm, I appreciate the pancake best when it's served at room temperature, which makes it a pretty great summer lunch as well, served with rice and a pile of crunchy cabbage and radish salad, dressed with sesame-lime dressing. I hope it becomes a staple in your repertoire as much as it has in mine.

Korean Pancake

Make one 9-inch (23cm) pancake

There's plenty of variations on this recipe and you can certainly make your own up, using some of my suggestions above. I find a non-stick skillet yields best results, but if you use a cast iron, be sure to add enough oil to prevent the pancake from sticking. I use relatively high heat since I want a nice, browned crust.

A large spatula works best for flipping it, although you can slide it onto a dinner plate and flip it that way, or even cut it in half, then flip each piece separately. Next I'm going to experiment using sparkling water, or maybe add a pour of beer in place of some of the water.

1/2 cup (70g) all-purpose flour
1/2 cup (125ml) ice-cold water
1/2 teaspoon salt
1 large or extra-large egg, lightly beaten
1 bunch of scallions
a spoonful of soy sauce
optional: dried red pepper slices

vegetable oil, for frying

1. Stir together the flour, water and salt until just mixed.

2. Chop the green parts of the scallions into 3-inch (10cm) lengths. Reserve the white parts for another use.

3. Heat a thin layer of vegetable oil in a 9 or 10-inch (23-26cm) skillet, preferably non-stick, until hot. Fry the scallions until they're completely cooked through and soft. Add a touch of soy sauce to the pan when they're almost done, to season the scallions.

4. If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.

5. Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edge to peek.

6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges. (I tend it cook it pretty well, although I like hard-cooked fried eggs, which I know ain't "gourmet", so use your judgment.)

8. Slide pancake onto a cutting board, then cool to room temperature. Cut into six or eight wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chile oil can also be added.

Anyone have more variations or tips, I love hearing them. Korean dishes, such as this, seems to be carried down from generation to generation, and some of the best tips and suggestions I've gotten about Korean cooking have come from readers. -david

Source: http://www.davidlebovitz.com/archives/2008/05/korean_pancakes_1.html

Healthy Yogurt Pancakes

These healthy yogurt pancakes are low in fat and sugar, but still moist and flavorful.

Serve this pancake recipe with low sugar syrup and a dusting of powdered sugar for a delicious treat for breakfast or brunch.

Add some fresh citrus fruit on the side of these low fat pancakes such as mango, kiwi, orange or lemon for a colorful way to enjoy a healthy breakfast.

Do something good for your body and still have a tasty treat!

Healthy Pancake Recipe

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredient List:
1 cup sifted flour
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 (8 oz.) carton plain yogurt
1/4 cup water

Instructions:
Step 1: Preheat lightly oiled griddle or fry pan.
Step 2: Sift and measure flour; sift again with sugar, baking soda and salt.
Step 3: In medium bowl, beat eggs until light and lemon colored.
Step 4: Blend in yogurt and water.
Step 5: Add dry ingredients and beat until well-blended.
Step 6: Cook small pancakes on lightly oiled griddle or fry pan.
Step 7: Turn when underside is lightly browned.
Makes 24 three-inch pancakes. Serve with a melon and grape fruit salad or a fruit compote.
Serves 6.

Source: http://www.breakfast-and-brunch-recipes.com/yogurtpancakes.html

Blackberry and Apple Loaf

Ingredients

• 250g self-raising flour
• 175g butter
• 175g light muscovado sugar
• ½ tsp cinnamon
• 2 rounded tbsp demerara sugar
• 1 small eating apple , such as Cox's, quartered (not cored or peeled)
• 2 large eggs , beaten
• 1 orange , finely grated zest
• 1 tsp baking powder
• 225g blackberries
  

Method

1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.
   

(source: http://www.bbcgoodfood.com/recipes/1967/blackberry-and-apple-loaf)

How to make Chicken Nuggets

Nicko makes you his Chicken Nuggets!

Ingredients:

2 chicken breasts diced
2 cups flour
1 egg
1/2 cup milk
1 packet of Potato Chips / Crisps (any flavor)
oil for frying

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How to make Donuts

Nicko makes you some Donuts!

Ingredients:

1/2 cup castor sugar
2 tsp vanilla extract
1/2 cup of milk
50g melted butter
2 cups plain flour
2 tsp baking powder
1 and 1/2 cups icing sugar
1 egg
Assorted coloured sprinkles

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Grilled Chicken Sandwich

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Servings: 4-8

Cuisine: American
Course: Main Course

Serve With: Southwest Sauce

Ingredients:

• 4 chicken breasts
• 8 slices pepper jack cheese
• 4 onion-cheese Kaiser rolls, toasted
• 4 slices fresh tomato
• 8 slices avocado
  

MARINADE

• 1 cup olive oil
• ¼ cup lime juice
• 1 clove garlic, minced
• ¼ cup chopped fresh cilantro
• ½ tablespoon cumin powder
• ½ tablespoon chili powder
• 1 teaspoon cayenne pepper
  

SOUTHWEST SAUCE

• ½ cup mayonnaise
• ½ cup sour cream
• 2 serrano peppers
• ½ whole pickled jalapeno
• ¼ cup diced green chiles
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ tablespoon Lawry's seasoned salt
• 1 teaspoon ground black pepper
  

Directions:

1. In a shallow pan, marinate chicken for 1 hour in marinade mixture (or save time and use your favorite bottled marinade).
2. Blend Southwest Sauce ingredients in food processor.
3. Season chicken and grill on barbecue until done. Place cheese on top of each piece at the end of cooking to melt slightly.
4. Toast rolls. Assemble sandwiches with tomato, avocado and Southwest sauce and eat.
   

(from Chef Jason Hill)

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Monte Cristo Club

Jazz up your sandwich with this new combo of flavors.







Ingredients:

• 8 slices peppered bacon
• 1/4 cup pure maple syrup
• 1/2 cup applesauce, plus more for serving
• 4 slices red, orange or yellow tomato
• Salt and pepper
• 8 slices white or whole wheat bread
• 8 slices sharp white cheddar cheese
• 1 pound deli-sliced turkey or smoked turkey
• 1 cup baby spinach or mixed greens
• 2 large eggs
• 1/4 cup milk or half-and-half
• 2 tablespoons butter
  

Preparation

Pre-heat the oven to 375°. Broil the bacon on a rack set on a baking sheet. Bake until crisp, 15-20 minutes.

Meanwhile, mix together the maple syrup and applesauce. Season the tomato slices with salt and pepper.

Assemble 4 sammies with bread, cheese, turkey, spinach, bacon, tomato, more cheese and bread; press slightly.

In a shallow dish, beat the eggs with the milk. In a large skillet, melt the butter over medium-low heat. Coat each sammie with the egg mixture, then add to the skillet and cook, turning once, until deeply golden, about 7 minutes. Cut the sammies and serve with the applesauce.

(from Rachel Ray)

Chocolate Chip Banana Bread

This is a classic banana bread - moist and full of chocolate chips! This recipe is one of my family's favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog - he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Intgredients:

• 1/4 cup vegetable oil
• 1 1/2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 3 bananas, mashed (1 cup mashed banana)
• 1 cup chocolate chips
  

Preparation

Preheat oven to 350°F .

Grease and flour a 8 1/2 x 4 1/2 inch loaf pan (or use baking spray, such as Baker's Joy brand).

In a large bowl, whisk together flour, salt, sugar, baking soda and salt. Mix in oil, bananas and eggs. Stir in chocolate chips (do not overmix!) and pour into prepared pan. Bake until a toothpick inserted in center comes out clean - 70 - 80 minutes. Cool loaf in pan for 10 minutes, then turn out and cool completely, right side up.
(from Rachel Ray)

Peanut Butter Brownie Cups

Serves for 4-6

Ingredients:

• 1 box brownie mix
• Eggs, as needed for brownies
• Oil, as needed for brownies
• 1 cup smooth peanut butter
• 1 block cream cheese (8 ounces), softened
• 1/2 cup confectioner’s sugar
• 1/2 stick butter, softened
• A dash vanilla extract
• 1 tablespoon milk
  

Preparation

Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. Cool baked brownies completely.

When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes.

Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy).

Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut the corner of the bag off and pipe the frosting on top of each miniature brownie. Serve.
(from Rachel Ray)

Best Way to BBQ Chicken Recipes

One of the best chicken recipes BBQ'ing Can not something that could happen to you. Especially because on the wall and there is not really all that good until you bite into.

You can prepare the barbecue on a gas grill, oven, charcoal, wood pellets or grill. This way of preparation, either on the grill or oven, use a style as Catalina dressing marinade, and Italian herbs and garlic granules as a dry rub.

Most brands Catalina dressing style contains all the ingredients you need a great marinade. For example, vinegar and onion, among other key elements were a factor.

Now we assume that you have a chicken barbecue, although this recipes works very well for the chicken pieces, or breasts. If you cook a whole chicken that you want to grill for indirect heat.

• If you have a whole roast chicken, remove excess parts of the cavity
• Wash the chicken thoroughly with water and dry
• Place the chicken marinade in a sealed container, do not use aluminum foil
• Rub the chicken with garlic granules, outside and in the cavity
• Divide the same amount of style Catalina dressing over chicken and a generous amount in the cavity
• Sprinkle a small amount of Italian seasoning on the bird, and more garlic granules, no need to rub
• cool night
• Rule 9 ½ 13 ½ metal pan with aluminum foil, you 2 chickens at once
• Place the chicken in the pot and pour the remaining liquid from the marinade over chicken pan
• Let the chicken sit at room temperature for at least thirty minutes, the time
• Start your grill on one side of the network and to build 325 to 340 degrees
• Cook over indirect heat for several hours in the unheated part of the network
• Mop dressing after the first hour and every half hour after
• Check business done with a meat thermometer
• Let the chicken sit on the drain board for 15 minutes before carving
  

Life is all about variety. You may want to experiment with different types of dry rubs, marinades, but it is a nice variation that everyone and never suspect that you have used this kind of dressing in the marinade.

What is the best way to grill chicken? There are millions of different answers to this question. Everyone has their own idea. This is just another way.

Easy, Tasty, and Economical Weeknight Family Dinner

Get a real comfort food "meal on the table for your family. It is a menu for a delicious family meal that is easy, tasty and economical. Forget the journey through the path of fast food and feed your family at home a lot healthier and less costly. This recipe from Janet's Tasty and tender Round Steak is a recipe my sister-in-law. It is easy to start, you can finish the meal, setting the table, check the mail, etc. while cooking for about an hour. Pilaf with mushrooms and mixed salad topped with Dee's Get Skinny vinaigrette complement the meal.

JANET OFFER AND STEAK TASTES OF THE DAY

3 pounds beef round steak, 1/2-inch thick, cut into pieces the portion

1 / 4 cup flour

2 v. Tea dry mustard

1 1 / 2 c. Tea salt

1 / 8 v. Tea pepper

1 / 4 cup canola oil

1 / 2 cup water

1 v. tablespoon Worcestershire sauce

Cut excess fat from steak and slash edges to prevent curling. Combine flour, mustard, salt and pepper; use to wrap meat reserve excess mixture. Heat oil in large skillet. Brown meat on both sides in hot oil. Push the meat on one side and stirring flour mixture aside. Combine water and Worcestershire sauce and stir the mixture into the pan. Cook and stir until thickened and bubbly, about 2 to 3 minutes, reduce heat. Cover and simmer 1 hour to 1 1 / 4 hours, until meat is tender. Remove meat to a warmed serving platter. Skim excess fat from the sauce and drizzle sauce on the meat.

Note: Save the leftovers in the refrigerator and used later in the week on hot noodles with butter for a quick and easy entry.

MUSHROOM PILAF

2 v. unsalted butter

8 oz fresh mushrooms, cleaned and sliced

2 v. tablespoon chopped onion

1 / 8 v. Tea dried thyme

1 can chicken broth

1 / 2 cup rice, uncooked

1 / 4 cup water

Cook the mushrooms, onion and thyme in butter in a 2-quart saucepan over medium heat until the liquid evaporates, stirring occasionally. Add remaining ingredients and heat until boiling. Reduce heat to low. Cover and simmer 25 minutes or until rice is tender and all liquid is absorbed. Fluff lightly with a fork before serving.

DEE'S GET SKINNY-salad dressing (with salad)

1 cup olive oil

Vinegar 1 cup apple cider

1 / 2 c. tablespoon honey

1 v. Tea dried parsley

1 v. Tea dried oregano

1 v. Tea dried basil

1 v. Tea dried thyme

3 cloves garlic, minced

juice of 1 / 2 lemon

1 / 4 c. Tea seasoned salt mixture

Mix all ingredients in a glass jar. Close tightly and shake until thoroughly mixed. Refrigerate until dressing for three weeks. Stir again before using.

Yield: 1 3 / 4 cup

Per serving of 2 v. tablespoon: 145 calories, 0 protein, 2 g carbohydrate

Learn How to Stop Wasteful Spending at the Grocery Store with Easy Meal Planning and Daily Dinner Ideas

Meal planning can save you money? You Bet!

OK .... We will see a show of hands. How many of you know how much money you spend each month on groceries?

A recent scientific study conducted outside of a store in San Francisco results. It does not seem to follow most people of how they spend a lot of money on groceries, because the trips to the grocery store usually include non-food items such as health and beauty products, products pet, etc., and there are usually several trips a week. Which examines the revenue? Is it that most of us go to the store armed with a list of only the essentials? The answer is a resounding "NO!"

Multiple trips to the grocery store seem almost always to the purchase of unnecessary items. You have a coupon. You see a new product that looks interesting. You choose the two even if you only need one, because there is a sale, and never move from the second point. A federal study in 90 years found that the average family of four throws about 120 pounds of food each month of waste - approximately 1 pound per day per person. Now, if you assume that some of those who come from 120 pounds? The purchase of foods that are used only half, not at all, and finally thrown in the trash ... literally.

What does this mean for the average consumer? Very simply, it means that you spend your hard earned money on food that you do not fair. During these times of economic turbulence, we can certainly learn to avoid wasting some of our money by just following a few simple guidelines. Here's how, in a word:

• Plan a menu for the week. Decide what you want to prepare meals every night, and make your shopping list based on the evidence you need.
• Add to the non-grocery products you need. Just the essentials.
• Clip coupons. Do yourself a favor and only for items clip coupons you know you are going to use. Everything else is just a waste of your time.
• Watch for sales and purchase multiple items if you have room for them and you know them.
  

After several weeks, once you are familiar with the preparation of menus and shopping list, you begin to see a pattern emerging. You should spend about the same amount each week. If you follow these simple tips, you will be surprised to see how you can reduce your grocery bill.

Planning meals in advance not only saves money, but it is also more balanced way of eating smart. With careful planning, you just make a weekly trip to the grocery terrible! By reducing spontaneous purchases, you'll have more time to prepare meals from the menu you need. Eating fast food and take-out can also be eliminated. This does not mean that you eat out should be completely eliminated, but it must be something to hope, instead of a need for last minute.

When planning your meals in advance, you eliminate multiple trips to the grocery store. You have more time to spend with your family at a time when less than half of American families dinner together. Even if you play often bus after work or school, you can breathe a sigh of relief knowing that you have a meal plan, recipe, ingredients and when you get home. Plan your meal! De-stress your life! Save money! What's not to love?

Benefits of Soyabean and How It Helps in Preventing Various Diseases

There are a number of foods that have various health benefits. These foods not only give essential nutrition to your body but also prevent you from several diseases. Soyabean is one among them. This article will emphasize on the benefits of soyabean and soyabean how to prepare salad.

Soybeans, the complete plant protein, soyabean, belongs to the legume family and is a native of East Asia. It has been an important source of protein in the Eastern countries for thousands of years. Scientists and researchers concur that soy protein is complete. For many years we believed that complete protein (with all essential amino acids) came only from egg and milk. Now research shows that soy protein is as good as milk and egg protein.

Epidemiological studies indicate that incidence of chronic diseases like coronary artery disease is much lower in the Japanese population because they consume more than 50 grams a day of soyabean. There is increasing evidence that consuming protein regularly may help to lower cholesterol by binding bile acids. The isoflavones (antioxidants) present in soy is believed to reduce cancer cell activity. Unlike animal protein, soy protein decreases calcium excretion from the body and therefore may help in controlling osteoporosis.

Soyabean is high in fiber and has a low glycemic index which helps in better control of blood sugar levels. Soy has more fat and protein compared to other pulses like Bengal gram, black gram and green gram and ahs fewer carbohydrates than these pulses. Soy contains a good amount of vitamins, minerals and fiber. How to eat soyabeans? - Is the main question. Here is a recipe one can try:

Soyabean salad ingredients

Soyabean soaked overnight - 225 grams, green gram sprouts - 100 grams, shredded spring onions - ½ bunch, olive oil - 1 tablespoon, lemon juice - 2 tablespoons, crushed garlic clove - 1 and salt, pepper to taste

Method: Drain soyabean. Add fresh water to cover and cook till soyabean is tender. Drain and rinse with cold water. Blend oil, lemon juice and garlic together and pour over warm beans. Toss and leave aside to cool. Mix with salt and pepper. Just before serving mix in the sprouts and spring onions.

Hope I have covered the major benefits of healthy soyabean. Always eat healthy for healthy life.

Sweet and Spicy Chicken Recipe

Sweet & Spicy Popcorn Chicken

Try this just once, your family and friends asking him again and again. To begin, you'll need these ingredients:

• 3.5 lbs * 1 bag of breaded chicken nuggets (if you prefer, you can do from scratch, but the pre-breaded are very good for this dish and easier too)
• A bottle of 16 ounces of apple juice or apple cider
• 2 cups dark brown sugar
• 1 / 4 cup molasses
• 1 / 2 teaspoon ground ginger
• 4 tablespoons cayenne pepper, Texas Pete sauce
• Parchment paper
  

Chicken

Fry or bake chicken. If you want less fat and then cook the chicken covered with aluminum foil in an oven at 350 degrees for 20-25 minutes or until it reaches the internal temperature of 165 degrees Fahrenheit. Make sure it is covered wet for the second stage of the preparation. If the cook frying in batches for 4-7 minutes (up to 165F) and to take cover in Step 2.

The Sauce

To make this delicious sauce for the first juice in a saucepan or stock pot that is large enough to hold the sauce and some chicken so. Add brown sugar, ginger and molasses. Stir with a whisk until the sugar is completely dissolved. Add pepper sauce and bring to boil. Reduce heat to medium and cook until reduced to about 1 / 3. Now place the pre-how in the chicken and stir until coated way. Place chicken on parchment paper on sheet pans and bake at 400 degrees Fahrenheit for 8-10 minutes, then you're ready to serve.

Serving suggestions:

The best way I found to do this is to place the chicken on a large serving platter with small Crocks Ranch dressing and blue cheese in the center. It is also well complemented by a plate of raw vegetables and cheese. I hope you enjoy this dish as much as we have and yet, May God bless you and keep all of y'all.

Learn to Make Your Favorite Dishes at Cooking Schools

Thai cuisine has gained popularity worldwide for its fresh flavors, ingredients and healthy low-fat cooking, for help visit www.cat biscuit.com-header. At one time, the revenue of Thailand were divided between those of the royal court (which have been kept secret) and those of commoners. Now, every day of the royal revenue and Metis, but there are still important regional differences.

In northern Thailand is in favor of sticky rice steamed rice and more it is molded into small balls with your fingers and soak up liquid dishwashing. North have a mild curry, more than herbal quality in the south. Curries are flavored with ginger, tamarind and turmeric. Canned fruits and vegetables are accompaniments. The traditional meal served at the reception in the north is a Khantok dinner. Khan Tok meaning bowl and a little round table. Customers sit on the floor around the table and help themselves to a variety of dishes which are May rice, fried chicken, curry, a dish of minced meat and a salad. The north is famous for longan (a lychee fruit), in season.

In southern coconut in many elements of local culture and the dishes of cashew nuts are eaten as snacks or sauteed chicken and dried chillies. As you wait in May, there is an abundance of seafood Around the Gulf of Thailand are the shellfish farming and so they are very cool. Whole fish are sometimes put on the table a lot of poaching experienced in coal stock of more than one burner. The result is pleasantly aromatic rather than intensely spicy.

However, the type of cuisine that we are more familiar from the central region of Thailand and early 13th century when the first independent Thai capital is located in Sukhothai. The basic diet consists of rice, fish and vegetables flavored with black pepper and fish sauce, with fresh fruit. If the authority then transferred south to Ayuthaya other ingredients such as cilantro, lime and tomato were added to food, with what has become an essential element - the spice. Other influences come from India, Japan, Persia and China.

Thai cooking classes

Northern Thailand

The internationally renowned Chiang Mai Thai Cookery School is owned and managed by Sompon Nabnian, Thailand head of international TV, and his wife Elizabeth. Studied and packages are offered at the Jasmine Rice Village, which is managed by the owners of the Chiang Mai Thai Cookery School to help visit www.150-deer-recipes.com. "A half-hour drive from downtown Chiang Mai, Jasmine Rice Village Boutique Resort and Spa offers a unique experience for visitors in search of peace, cultural authenticity and comfort during their stay in Northern Thailand ".

1-5 days are offered. One day class costs 990 baht (33 USD) per person.

Southern Thailand

A Mom Tri's Boathouse Phuket, Gourmet Executive Chef Tummanoon Punchun share the secrets of great Thai cuisine popular in all the workshops that took place Saturday and Sunday from 10:00 to about 14:00. The course includes a folder of recipes, an apron and Boathouse lunch. Excellent range of the station housing is available.

2 school days costs 3200 baht (105 USD) per person.

Central Thailand

Bangkok, The Thai House is forty minute boat ride through the villages along Klong Bangkok Noi. Belonging to a Thai family, this beautiful traditional teak house is surrounded by gardens with tropical fruit trees and its own herb garden. Homestay accommodation is available in the rooms around a courtyard of the floor. Pip, your instructor, learned to cook from the highest authority - from his mother.

1-3 days are offered. One day class costs 3500 baht (115 USD) per person

A typical day at the Thai House includes:

• An introduction to herbs and spices Thai
• Aperitif: Larbi Moo - A salad of pork spicy Thai
• Tom Yam Kung soup - hot and sour shrimp soup
• Lunch Dish: Phad Thai - Thai fried noodles
• Main dishes: Kaeng Ka-Ri Kai - chicken curry yellow and Paneang Nua - Coconut Beef Curry