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auntie2atrio
08/03/2007, 08:08 PM
RECIPE NEWSLETTER #4: MAY 6, 2007
RECIPES IN THIS NEWSLETTER

BAKED FRENCH TOAST CASSEROLE WITH PRALINE TOPPING (ACCOMPANYING RECIPE)
CANADIAN BACON QUICHE
BARNYARD IN A NEST

DEVILED EGGS WITH GARDEN PESTO

BLENDER GAZPACHO

CAMPBELL'S GREENBEAN CASSEROLE
GOOD OLD FASHIONED STUFFING WITH MUSHROOM GIBLET GRAVY (ACCOMPANYING RECIPE)

BACON-CHEDDAR DIP
HOT PIZZA DIP

JOHNNY CAKES


CONFETTI BEANS & RICE WITH CHICKEN
LADY & SONS CRAB STUFFED SHRIMP WITH BASIL CREAM SAUCE (ACCOMPANYING RECIPE)
PESTO SAUCE & ROUX (ACCOMPANYING RECIPES)

GRILLED PINEAPPLE WITH RUM SAUCE
PEANUT BUTTER & JELLY CUPCAKES WITH CHUNKY PEANUT BUTTER FROSTING
(ACCOMPANYING RECIPE)
PEANUT BUTTER & CHOCOLATE BANANA CREAM PIE/
TECHNIQUE: HOW TO MAKE CHOCOLATE CURLS

CINCO DE MAYO RECIPES

MEXICAN ROLL-UPS
CHURROS
ENCHILADA PIE
GREEN CHILI TORTILLA SOUP
TAY'S HOT & SPICY SALSA
CHURROS
10-MINUTE CHEESY MEXICAN RICE
CHICKEN TACOS
PRONTO NACHO SALAD
MANGO MARGARITA

**SPECIAL INSERT** (CONTINUED FROM NEWSLETTER # 3)

** BASIC BATTER
** COFFEE-PECAN CAKE
** COCONUT MARBLE CAKE


SOURCES USED IN THIS NEWSLETTER

KRAFTFOODS.COM
FOODNETWORK.COM
WOMANSDAY.COM
http://WWW.SUCCESSRICE.COM
SAN DIEGO UNION TRIBUNE FOOD SECTION 4-09-07
MSNBC.COM
SAN DIEGO UNION TRIBUNE PARADE MAGAZINE SUNDAY EDITION 10-30-06
TRUDY (RECIPE NEWSLETTER MEMBER) FROM ILLINOIS 5-1-07
CAROL (RECIPE NEWSLETTER MEMBER) FROM INDIANA 4-30-07
ALLRECIPES.COM (REFERRED BY RECIPE NEWSLETTER MEMBER EMILY FROM FLORIDA)

BREAKFAST/ BRUNCH

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP
SOURCE: PAULA DEEN/ FOOD NETWORK 4-20-07
DIFFICULTY: EASY
PREP TIME:20 MINUTES
INACTIVE PREP TIME: 8 HOURS
COOK TIME: 40 MINUTES
YIELDS: 6 TO 8 SERVINGS

INGREDIENTS:
1 LOAF FRENCH BREAD (13 TO 16 OZ.)
8 LARGE EGGS
2 CUPS HALF & HALF
1 CUP MILK
2 TABLESPOONS SUGAR
1 TEASPOON VANILLA EXTRACT
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG
DASH SALT
PRALINE TOPPING (RECIPE TO FOLLOW)
MAPLE SYRUP

INSTRUCTIONS:
Slice the French bread into 20 slices, about 1-inch thick each. (Use any extra bread for garlic toast or croutons). Arrange slices in a generously buttered 9 x 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, & salt. Beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with aluminum foil & refrigerate over night. The next day, preheat the oven 350 degrees. Spread Praline Topping evenly over the bread & bake for 40 minutes, until puffed & lightly golden brown. Serve with maple syrup.

PRALINE TOPPING (ACCOMPANYING RECIPE)
SOURCE: PAULA DEEN/ FOOD NETWORK 4-29-07

INGREDIENTS:
1/2 POUND (2 STICKS) BUTTER
1 CUP PACKED LIGHT BROWN SUGAR
1 CUP CHOPPED PECANS
2 TABLESPOONS LIGHT CORN SYRUP
1/2 TEASPOON GROUND CINNAMON
1/2 TEASPOON GROUND NUTMEG

INSTRUCTIONS:
Combine all ingredients in a medium bowl & blend well. Makes enough for the Baked French Toast Casserole.

CANADIAN BACON QUICHE
SOURCE: KRAFTFOODS.COM
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 1 HOUR, 5 MINUTES
YIELDS: 6 SERVINGS

INGREDIENTS:
1/2 PKG. (15 OZ.) READY TO USE REFRIGERATED PIE CRUST ( 1 CRUST)
3 SWISS CHEESE SLICES, CUT INTO QUARTERS
4 EGGS
3/4 CUP MILK
1/4 CUP GREEN ONIONS
1/4 CUP SHREDDED SHARP CHEDDAR CHEESE
1 ROMA TOMATO, THINLY SLICED

INSTRUCTIONS:
Preheat the oven to 400 degrees. Prepare the pie crust as directed on the package for an unfilled 1- crust pie, using a 9-inch pie plate sprayed with cooking spray. Arrange the Swiss cheese pieces evenly on the bottom of the pie crust; top with Canadian bacon. Beat the eggs & milk with a wire wisk until well blended & pour into the crust. Sprinkle with the onions & shredded cheese, & top with tomato slices. Bake for 15 minutes. Reduce the heat to 350 degrees. Continue baking for 25 to 30 minutes or until the center is set & the top is lightly browned. Let stand for about 10 minutes before cutting. Cut into six wedges to serve.
**Great Substitute**: Prepare as directed, omitting the milk, substituting 1 cup cholestoerol-free egg prodect for the eggs & using 1/2 2% milk shredded reduced fat sharp cheddar cheese.
**Make It Easy**: No serving dish needed. Serve right from the pie plate.

BARNYARD IN A NEST
SOURCE: TRUDY (RECIPE NEWSLETTER MEMBER OF ILLINOIS) 5-1-07
YIELDS: 4 TO 6 SERVINGS

INGREDIENTS:
PKG. OF HASH BROWNS (NOT FAMILY SIZE)
4 TABLESPOONS OILVE OIL
COOKED SAUSAGE OR BACON
8 EGGS
SHREDDED SHARP CHEESE

INSTRUCTIONS:
Using a cast iron dutch kettle or large skillet, cook your sausage or bacon. Remove when done. Do not drain off the grease. Crumble the sausage if it is not links. Add the olive oil. Let it get hot. Dump in the hash browns & stir for about 2 minutes. Put on the lid & let them cook. Beat the eggs in the meantime. Pour in the eggs, sprinkle with the bacon or sausage crumbles. Return the lid & leave it on until the eggs have started to solidify. Turn all this over & put the cheese on top. Return the lid for about 4 minutes or when the cheese is good & melted. NEST = HASHBROWNS, EGGS = CHICKENS, SAUSAGE, BACON, & CHEESE, = THE COW....THERE'S THE BARNYARD!!!

APPETIZERS

DEVILED EGGS WITH GARDEN PESTO
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 4-9-07
YIELDS: 12 SERVINGS, 2 EGG HALVES EACH

INGREDIENTS:
12 LARGE HARD-BOILED EGGS, SHELLS REMOVED
2 GREEN ONIONS, FINELY CHOPPED
INGREDIENTS: (FOR PESTO FILLING)
1 MEDIUM EGG PLANT
1 RED ONION
1 BULB GARLIC
1 LARGE RED BELL PEPPER
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS PLAIN NONFAT YOGURT
1 TABLESPOON CAPERS, DRAINED & RINSED
1 TABLESPOON FINELY CHOPPED FRESH BASIL
1/4 TEASPOON "TABASCO" SAUCE
SALT & PEPPER TO TASTE

INSTRUCTIONS:
Preheat the oven to 375 degrees. Cut the eggplant in half lengthwise. Peel & trim the onion. Cut away the top of the garlic. Wrap the garlic in aluminum foil. Cut the bell pepper in half & remove the seeds. Place the veggies on a nonstick baking sheet & roast in the oven until the veggies are soft. Depending on their size, the veggies will take varying times to become tender. The eggplant & bellpepper may be done in 30 to 40 minutes. The onion & garlic may take longer. Combine roasted veggies in a food processor or blender. Add the olive oil & yogurt & puree until smooth. Stir in the capers, bail, "Tabasco", salt & pepper. Cut eggs in half lengthwise & remove yolks, reserving them for another use. Spoon the pesto mix into the egg halves & chill until 30 minutes prior to serving. Garnish with green onions.


SOUPS

BLENDER GAZPACHO
SOURCE: MARTHA STEWART MAGAZINE, AUGUST 2005
PREP TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 CUP SMALL PIECES WHITE BREAD (TORN FROM DAY OLD RUSTIC BREAD, CRUST REMOVED)
1 SMALL GARLIC CLOVE, MINCED
2 TABLESPOONS RED WINE VINEGAR
1/2 CUCUMBER, PEELED & CUT INTO 1-INCH PIECES + 8 VERY THIN ROUNDS FOR GARNISH
1 1/2 COURSELY CHOPPED JARRED ROASTED RED BELL PEPPERS (ABOUT 1 1/2 PEPPERS)
2 LBS. BEEFSTEAK TOMATOES, CUT INTO QUARTERS
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
SALT & PEPPER TO TASTE

INSTRUCTIONS:
Stir together bread, garlic, vinegar, & 3/4 cup cold water in a medium bowl. Set aside. Process the cucumber, roasted peppers, & bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender & transfer to the bowl with the cucumber mixture. Puree the remaining tomatoes, slowly adding oil while the blender is running, transfer to the bowl; whisk to combine, season with salt & pepper. Refrigerate, covered about 30 minutes--until chilled. Divide gazpacho into four serving bowls & garnish each with 2 cucumber rounds.
**Variation**: Soup may be served hot as well.



SIDE DISHES

CAMPBELL'S GREEN BEAN CASSEROLE
SOURCE: CAMPBELLS.COM 5-2-07
PREP TIME: 10 MINUTES
BAKE TIME: 30 MINUTES
YIELDS: 12 SERVINGS

INGREDIENTS:
2 CANS (10 3/4 OZ. EACH) "CAMPBELL'S CREAM OF MUSHROOM SOUP" (REGULAR OR 25% LESS SODIUM CAN BE USED)
1 CUP MILK
2 TEASPOONS SOY SAUCE
1/4 TEASPOON BLACK PEPPER
8 CUPS COOKED GREEN BEANS
2 2/3 CUPS FRENCH FRIED ONIONS

INSTRUCTIONS:
Preheat the oven to 350 degrees. Stir soup, milk, soy sauce, pepper, beans, & 1 1/3 cups french fried onions in a 3-quart casserole dish. Bake at 350 degrees for 25 minutes or until hot & bubbling. Stir again. Top with the remaining onions. Bake for an additional 5 minutes.
**For Cheese Lovers**: Omit the soy sauce, stir in 1/2 cup shredded cheddar with the cream of mushroom soup. Sprinkle additional cheese as desired when topping with the onions.
**Change Of Pace**: Substitute 4 cups of cooked broccoli florets for the green beans.


GOOD OLD FASHIONED STUFFING
SOURCE: PAULA DEEN/ FOOD NETWORK 2-9-07
DIFFICULTY: EASY
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR
YIELDS: 8 TO 10 SERVINGS

INGREDIENTS:
2 LOAVES OVEN-DRIED WHITE BREAD (RECOMMENDED: "PEPPERIDGE FARM)
2 CUPS COOKED WHITE RICE
1 SLEEVE CRUSHED SALTINES
2 CUPS CHOPPED CELERY
7 CUPS CHICKEN STOCK
SALT & PEPPER TO TASTE
1 TEASPOON DRIED SAGE LEAVES
1 TABLESPOON POULTRY SEASONING
3 EGGS, BEATEN
1/4 STICK BUTTER, MELTED
MUSHROOM GIBLET GRAVY (RECIPE TO FOLLOW)
1 LB. BULK BREAKFAST SAUSAGE
1 LARGE ONION, CHOPPED

INSTRUCTIONS:
Preheat the oven to 350 degrees. Crumble the oven-dried bread into a large bowl. Add the rice & saltines. Cook the sausage in a large skillet until it starts to brown. Add the celery & chopped onion & saute until it is transparent,about 5 to 10 minutes. Pour over bread & rice mixture. Add stock & mix well. Add salt & pepper to taste, sage & poultry seasoning. Mix well again. Add the beaten eggs & melted butter. Stir until well blended. Reserve 2 tablespoons of the stuffing for the Mushroom Giblet Gravy. Pour stuffing into a greased pan, and bake until cooked through & golden brown, about 45 minutes.

MUSHROOM GIBLET GRAVY (ACCOMPANYING RECIPE)
SOURCE: PAULA DEEN/ FOOD NETWORK 2-9-07

INGREDIENTS:
4 CUPS TURKEY OR CHICKEN STOCK
GIBLETS FROM ONE TURKEY(OPTIONAL)
2 CHICKEN BOUILLON CUBES
2 TABLESPOONS RESERVED STUFFING MIXTURE
3 TABLESPOONS CORNSTARCH
1/3 CUP COLD WATER
3 TABLESPOONS BUTTER
2 PINTS BUTTON MUSHROOMS, WASHED & SLICED
1 HARD BOILED EGG, SLICED
SALT & PEPPER TO TASTE

INSTRUCTIONS:
Bring stock & giblets to a boil. Add bouillon & reserved stuffing mixture. Make a slurry by whisking together the cornstarch & water & add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute the mushrooms until they are browned in butter. Add the mushrooms to the gravy with the egg & salt & pepper to taste.

DIPS

BACON-CHEDDAR DIP
SOURCE: KRAFTFOODS.COM 2-28-07
RECIPE RATING: 4 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 1 HOUR, 10 MINUTES
YIELDS: 16 SERVINGS, 2 TABLESPOONS, DIP & CRACKERS EACH

INGREDIENTS:
1 CONTAINER (16 OZ.) SOUR CREAM
1 CUP SHREDDED CHEDDAR CHEESE
1/4 CUP BACON BITS (FOUND IN THE SALAD DRESSING SECTION OF THE GROCERY STORE)
CHIPS, CRACKERS
FRESH VEGETABLES, CUT UP & WASHED (OPTIONAL)

INSTRUCTIONS:
Mix all ingredients except chips or crackers, & veggies. Cover. Refrigerate before serving. Serve with chips, crackers, and or fresh cut up vegetables.
**Substitution**: Prepare as directed, using reduced fat OR light sour cream & reduced fat cheddar cheese.

HOT PIZZA DIP
SOURCE: ALLRECIPES.COM 5-3-07 (REFFERED BY EMILY, RECIPE NEWSLETTER MEMBER)
PREP TIME: 10 MINUTES
COOK TIME: 5 MINUTES
READY IN: 15 MINUTES
YIELDS: 16 SERVINGS

INGREDIENTS:
1 PKG. (8 OZ. ) CREAM CHEESE, SOFTENED
1/2 TEASPOON DRIED OREGANO
1/2 TEASPOON DRIED PARSLEY
1/4 TEASPOON DRIED BASIL
1 CUP PIZZA SAUCE
1 CUP SHREDDED MOZZARELLA CHEESE
1 CUP GRATED PARMESAN CHEESE
2 TABLESPOONS SLICED BLACK OLIVES
2 OZ. PEPPERONI SAUSAGE, CHOPPED
2 TABLESPOONS GREEN BELL PEPPER

INSTRUCTIONS:
In a small bowl, mix together the cream cheese, oregano, parsley, & basil. Spread the mixture in the bottom of a 9-inch pie plate,or a shallow microwave-safe dish. Sprinkle a 1/2 cup of the mozzarella cheese & a 1/2 cup of the parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with the green pepper, pepperoni, & olive slices. Cover & microwave for about 5 minutes, or until hot & bubbling. Serve with French bread baguette pieces, you may toast is you desire.

BREADS

JOHNNYCAKES
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-11-06
YIELDS: ABOUT 20 ( 3-INCH) CORN CAKES 4 TO 6 SERVINGS

INGREDIENTS:
1CUP YELLOW OR WHITE CORNMEAL
1/2 TEASPOON SALT
1 TABLESPOON BUTTER
1 CUP BOILING WATER
1/4 CUP MILK
VEGETABLE OIL, FOR COOKING

INSTRUCTIONS:
In a medium bowl, combine the cornmeal, the salt, & butter. Pour in the boiling water, whisking it briskly to prevent lumps. Stir in the milk. Over moderate heat, place a griddle or heavy skillet on the top of the stove. Add just enough oil to film the bottom of the pan. Heat oil until very hot, but not smoking. Drop the batter by heaping tablespoons onto the hot griddle or hot pan, allowing room for the johnnycakes to spread. Cook 2 to 3 minutes, turning cakes midway through until golden brown on both sides. Place on a warm platter in an oven set for very low heat. Continue until all batter is used adding more oil to the griddle or pan as necessary to prevent sticking.


MAIN DISHES

CONFETTI BEANS AND RICE WITH CHICKEN
SOURCE: WOMANSDAY.COM 5-1-07
YIELDS: 4 SERVINGS

INGREDIENTS:
1 BAG BROWN RICE (RECIPE DID NOT CALL FOR HOW MUCH RICE)
2 TABLESPOONS DIJON MUSTARD
1/2 CUP LIGHT CAESAR SALAD DRESSING
1 CAN (15 OZ.) BLACK BEANS, RINSED
12 OZ. CHICKEN, COOKED & DICED
1 CAN (11 OZ.) MEXICAN-STYLE CORN, DRAINED
4 GREEN ONIONS, THINLY SLICED
SPINACH LEAVES (OPTIONAL)

INSTRUCTIONS:
Prepare rice according to package directions. In a large bowl, combine the dijon mustard & salad dressing. Toss in the cooked rice, beans, cooked chicken, corn, & the green onions. Chill or serve at room temperature. Garnish with spinach leaves if desired.
**Serving Idea**: Hollow out a red or green bell pepper & fill it with the rice.
**Judgement Call**: Please use your own judgement on how much rice to make for this recipe. The ingredient list didn't call for an amount.

LADY AND SONS CRAB-STUFFED SHRIMP
SOURCE: PAULA DEEN/ FOOD NETWORK 2-7-07
DIFFICULTY: MEDIUM
PREP TIME: 1 HOUR
COOK TIME: 40 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 TABLESPOON BUTTER
1 EGG
1 GREEN ONIONS, FINELY CHOPPED
1/2 CUP GREEN PEPPER, FINELY CHOPPED
1/4 TEASPOON GARLIC POWDER
4 1/2 TEASPOONS HEAVY CREAM
1/2 LEMON, JUICED
1 TABLESPOON DIJON MUSTARD
1/4 CUP MAYONNAISE
DASH CAYENNE PEPPER
1/2 CUP SALTINE CRACKERS
2 TABLESPOONS FRESH PARSLEY LEAVES
1 POUND CRABMEAT, PICKED OVER
1 POUND EXTRA LARGE OR JUMBO SHRIMP (ABOUT 24 SHRIMP), PEELED, DEVAINED, & TAILS ON
12 SLICES BACON, HALVED,
STEAMED WHITE RICE, FOR SERVING (OPTIONAL)
BASIL CREAM SAUCE (RECIPE TO FOLLOW)

INSTRUCTIONS:
Preheat the oven to 350 degrees. Melt butter in a skillet over medium heat & cook green onions, green pepper, & garlic powder until peppers are limp. Place in a mixing bowl & add cream, mustard, cayenne pepper to sateed veggies & mix well. Add cracker crumbs, mayonnaise, egg, parsley, & lemon juice; blend well. Gently fold in the crab meat. Form into small patties sized to stuff into shrimp; set aside. Split the shrimp down the bottom center to the tail, being careful not to cut all the way through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon & secure with a toothpick. Place on a baking pan & bake at 350 degrees until the bacon is crisp & the shrimp is pink, about 15 or 20 minutes.
To serve: Arrange 6 shrimp on each plate on a bed of rice, if desired. Drizzle with the basil cream sauce.

BASIL CREAM SAUCE (ACCOMPANYING RECIPE)
SOURCE: PAULA DEEN/ FOOD NETWORK 2-7-07

INGREDIENTS:
2 TABLESPOONS BUTTER
1 TABLESPOON OLIVE OIL
1 TEASPONNE MINCED GARLIC
1/2 CUP DICED ONIONS
1/4 CUP WHITE WINE
1/2 QUART HEAVY CREAM
1 TEASPOON CHICKEN BASE
3 TABLESPOONS PESTO SAUCE (RECIPE TO FOLLOW)
1TEASPOON ROUX (RECIPE TO FOLLOW)

INSTRUCTIONS:
Heat the butter & olive oil in a skillet over medium heat, add garlic & onion & cook until lightly browned; about 5 minutes. Add the white wine & reduce by half. Add heavy cream & chicken base & reduce that by half again. Add the pesto sauce & the roux, bring to a simmer, & heat to a simmer until slightly thickened, about 2 to 4 minutes. Serve.


PESTO SAUCE (ACCOMPANYING RECIPE)
SOURCE: PAULA DEEN/ FOOD NETWORK 2-7-07

INGREDIENTS:
2 CUPS FRESH BASIL LEAVES
1 CUP CRUSHED WALNUT PIECES
1 CUP GRATED PARMESAN CHEESE
1 TEASPOON MINCED GARLIC
1 CUP OLIVE OIL

INSTRUCTIONS:
In a food processor, blend all ingredients until a course paste is formed. Place in an airtight container & refrigerate until ready to use.


ROUX (ACCOMPANYING RECIPE)
SOURCE: PAULA DEEN/ FOOD NETWORK 2-7-07

INGREDIENTS:
4 OZ. (1 STICK) BUTTER
1 CUP ALL-PURPOSE FLOUR
YIELDS: ABOUT 1 1/4 CUPS

INSTRUCTIONS:
Melt the butter in a large skillet over medium-low heat. Slowly add the flour & stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

CAKES & COOKIES

PEANUT BUTTER & JELLY CUPCAKES WITH CHUNKY PEANUT BUTTER FROSTING
SOURCE: MSNBC.COM 10-17-06
YIELDS: NOT SPECIFIC

INGREDIENTS:
1 1/2 CUPS FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
3/4 CUP MILK
2 TEASPOONS VANILLA EXTRACT
1 CUP FLAVORED JELLY (ANY FLAVOR)

1/2 CUP (1 STICK) UNSALTED BUTTER, SOFTENED
1 CUP SUGAR
2 LARGE EGGS, AT ROOM TEMPERATURE

INSTRUCTIONS:
Preheat the oven to 350 degrees. Line two muffin tins with cupcake liners & spray those with nonstick cooking spray. In a medium bowl, sift the flour, baking powder, & salt. Set aside. In another bowl, cream together the butter & sugar with an electric mixer on medium speed until fluffly, about 2 to 3 minutes. Add the eggs, one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the milk. Add in the vanilla. Spoon the batter into the muffin tins to about 2/3's full. Bake for 20 to 22 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pans for about 10 minutes. Remove from the pans & cool completely on a wire rack. When the cupcakes are thoroughly cool, fill a squeeze bottle with jelly & then insert the tip of the bottle into the center of the cooled cupcake. Carefully squeeze about one tablespoon into the center of each cupcake, being careful not to let too much jelly ooze out of the top. Frost with Chunky Peanut Butter Frosting & garnish with roasted salted peanuts or crushed peanut butter cups.

CHUNKY PEANUT BUTTER FROSTING (ACCOMPANYING RECIPE)
SOURCE: MSNBC.COM 10-17-06

INGREDIENTS:
2 CUPS CHUNKY PEANUT BUTTER
1/2 CUP CONFECTIONER'S SUGAR
4 TO 5 TABLESPOONS WARM WATER

INSTRUCTIONS:
Mix together until very well blended all ingredients. Frost Peanut Butter & Jelly Cupcakes. Use crushed peanuts as a garnish or crushed peanut butter cups.
**Note**: This frosting can probably be used with other recipes.

PIES

PEANUT BUTTER- CHOCOLATE BANANA CREAM PIE
SOURCE: KRAFTFOODS.COM 4-28-07
RECIPE RATING: 5 STARS
PREP TIME: 30 MINUTES
TOTAL TIME: 3 HOURS, 30 MINUTES
YIELDS: 10 SERVINGS, ONE SLICE EACH

INGREDIENTS:
35 "NILLA WAFERS", FINELY CRUSHED
1/4 CUP (1/2 STICK) BUTTER, MELTED
2 MEDIUM BANANAS, HALVED LENGTHWISE & QUARTERED
2 SQUARES SEMI-SWEET BAKING CHOCOLATE, DIVIDED
2 CUPS MILK
1/2 CUP PEANUT BUTTER
2 PKG. (4-SERVING SIZE EACH) VANILLA FLAVOR INSTANT PUDDING/PIE FILLING
2 CUPS WHIPPED TOPPING, THAWED & DIVIDED
2 TABLESPOONS COCKTAIL PEANUTS, COARSELY CHOPPED

INSTRUCTIONS:
Preheat the oven to 350 degrees. Mix the wafer crumbs & the butter until well blended; press firmly onto the bottom & up the side of a 9-inch pie plate. Bake 5 to 8 minutes OR until light golden brown. Cool completely; top with the bananas. Make the chocolate curls from 1/2 square of the chocolate (chocolate curl technique to follow); reserve curls for garnish. Microwave remaining chocolate & the peanut butter on HIGH for one minute; stir until chocolate is completely melted & the mixture is well blended. Drizzle over the bananas & set aside. Pour the milk into a large bowl. Add the pudding mixes. Beat with a wire whisk for about 2 minutes or until well incorporated. Gently stir in 1 cup of the thawed whipped topping. Spread over the bananas; top with remaining whipped topping. Refrigerate at least 3 hours OR overnight. Top with chocolate curls & peanuts (optional) just befor serving. Store leftover pie in the refrigerator.
**Shortcut**: Substitute a prepared pie crust of your choice.

NEW TECHNIQUE: HOW TO MAKE CHOCOLATE CURLS 4-28-07
Warm semi-sweet chocolate by heating it, unwrapped, in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the square steadily between your thumb & your fingers of one hand & draw a peeler slowly over the flat bottom of the square. Allow a thin layer of chocolate to curl as it is peeled off of the square. This will make long, delicate curls. Make short curls using the same technique on the narrow sides of the square of chocolate.
To arrange curls on a dessert: Use a toothpick to lift them into place.

GRILLED PINEAPPLE WITH VANILLA ICE CREAM & RUM SAUCE
SOURCE: ELLIE KRIEGER/ FOOD NETWORK 4-30-07
DIFFICULTY: EASY
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
YIELDS: 8 SERVINGS

INGREDIENTS:
1 PINEAPPLE (3 TO 4 POUNDS)
NONSTICK COOKING SPRAY
2 TEASPOONS BUTTER
1/4 CUP BROWN SUGAR
1/4 CUP RUM
1 PINT LIGHT VANILLA ICE CREAM

INSTRUCTIONS:
Cut the top & bottom off of the pineapple. Peel & cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or an apple corer to carve out the center core of each ring. Spray a large grill pan with cooking spray & heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 or 3 minutes on each side, until it is nicely brown & grill marks have appeared. (You can also use your grill outside). While the last batch cooks, heat the butter, sugar, & rum in a sauce pan over low heat, stirring until sugar has dissolved, & the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat. Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center ring of the pineapple, & drizzle about 2 teaspoons of the warm rum sauce on top. Serve immediately.

CINCO DE MAYO RECIPES

MANGO MARGARITA
SOURCE: MICHAEL CHIARELLO/ FOOD NETWORK 5-4-07
DIFFICULTY: EASY
PREP TIME: 15 MINUTES
YIELDS: 4 DRINKS

INSTRUCTIONS: (FOR THE MARGARITA MIX)
1 1/4 POUNDS FRESH MANGOES
1 CUP WATER
1/2 CUP SUGAR
SALT
INSTRUCTIONS: (FOR THE DRINK)
3 CUPS ICE
1 1/2 CUPS MANGO MARGARITA MIX (FROM ABOVE)
4 OZ. TEQUILA
2 OZ. TRIPLE SEC
LIME WEDGES
SALT

INSTRUCTIONS:
Peel & pit the mangoes & cut them into large chunks. Place the mangoes in a blender with the water, sugar, & a pinch of salt. Blend until smooth.. Taste & add more sugar, if necessary. Fill the blender with ice & add the mango margarita mix, tequila, & tripe sec. Blend that until smooth. Rub the rim of a margarita glass with a lime wedge & dip into the salt to coat the rim. Fill the glass & enjoy.

CHUNKY GUACAMOLE
SOURCE: TYLER FLORENCE/ FOOD NETWORK 5-4-07
DIFFICULTY: EASY
PREP TIME: 15 MINUTES
INACTIVE PREP: 1 HOUR
YIELDS: 1 SERVING


INGREDIENTS:
4 RIPE AVOCADOS
3 LIMES, JUICED
1/2 RED ONION, CHOPPED
SALT & PEPPER TO TASTE
1 GARLIC CLOVE, MINCED
2 SERRANO CHILIES, THINLY SLICED
1 BIG HANDFUL OF FRESH CILANTRO, FINELY CHOPPED
EXTRA VIRGIN OLIVE OIL


INSTRUCTIONS:
Halve & pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients & fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the gaucamole so it doesn't brown & refriegerate for one hour before serving.

PRONTO NACHO SALAD
SOURCE: KRAFTFOODS.COM 5-3-07
RECIPE RATING: 5 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 1 SERVING

INGREDIENTS:
1 1/4 CUPS REDUCED FAT TORTILLA CHIPS
1/2 CUP LOW FAT COTTAGE CHEESE
3 TABLESPOONS THICK & CHUNKY SALSA
2 TABLSPOONS SHREDDED LETTUCE
1 TABLESPOON CHOPPED TOMATO
1 TABLESPOON SLICED GREEN ONION
2 TABLESPOONS 2% MILK SHREDDED REDUCED FAT MILD CHEDDAR CHEESE

INSTRUCTIONS:
Layer the chips, cottage cheese, salsa, lettuce, tomatoes, & onion on a serving plate. Sprinkle with the shredded cheddar cheese.

GREEN CHILI TORTILLA SOUP
SOURCE: CAROL (RECIPE NEWSLETTER MEMBER OF INDIANA)
SOURCE: COPYRIGHTED BY: http://WWW.RACHEALRAY.COM
YIELDS: 6 SERVINGS

INGREDIENTS:
1ROTISSERIE CHICKEN,STRIPPED & SHREDDED OR 1 TO 1 1/2 POUNDS LEFTOVER ROAST TURKEY MEAT SHREDDED
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 LARGE ONION, CHOPPED
2 TO 3 GARLIC CLOVES, CHOPPED
1 JALAPENO, SEEDED & CHOPPED
1 ROUNDED TABLESPOON CHILI POWDER
2 TABLESPOONS CUMIN
1 16-0Z JAR TOMATILLA SALSA
1 BEER (ANY BRAND YOU WISH)
1 QUART CHICKEN STOCK
4 HANDFULS TORTILLA CHIPS, DIVIDED
1 HANDFUL CILANTRO LEAVES
JUICES OF 2 LIMES

INSTRUCTIONS:
Heat a heavy-bottomed pot over medium-high heat with the extra virgin olive oil. Cook the onions, garlic, & jalapeno until soft, about 4 minutes. Add the chili powder & cumin & cook for another minute or so. Add the tomatilla salsa, beer, & stock. Bring up to a bubble & add in the shredded chicken. Simmer for 10 to 15 minutes. Meanwhile, grind 2 handfuls of the tortilla chips & the cilantro leaves in the food processor. Add this mixture to the chili & continue until it thickens, about 8 to 10 additional minutes. Right before spooning into bowls, add in the lime juice, & serve with some tortilla chips alongside.

CHICKEN TACOS
SOURCE: SAN DIEGO UNION/ SUNDAY COUPON INSERT 8-20-06
YIELDS: 4 SERVINGS

INGREDIENTS:
1 BELL PEPPER, SLICED
1 SMALL RED ONION, SLICED
1 TABLESPOON OLIVE OIL
1 CAN (10 OZ.) CHUNK CHICKEN, DRAINED & FLAKED
1 TEASPOON TACO SEASONING
8 (6-INCH) TORTILLAS, WARMED
SALSA

INSTRUCTIONS:
In a skillet over medium-high heat, saute the bell pepper & the onion the olive oil for about 5 minutes or until tender. Stir in the chunked chicken & taco seasoning. Fill tortillas with chicken filling. Serve with salsa.

MEXICAN ROLL-UPS
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-06-07
REFRIGERATION RECIPE ONLY
YIELDS: 8 SERVINGS

INGREDIENTS:
1 PKG. (12 OZ.) FAT FREE CREAM CHEESE, BROUGHT TO ROOM TEMPERATURE
2 TABLESPOOONS TACO SAUCE, OR TO TASTE
1/2 CUP FINELY CHOPPED CHIVES OR GREEN ONION TOPS
1 CAN (4 OZ.) DICED GREEN CHILIES, DRAINED
8 LARGE (10-INCH) FLOUR TORTILLAS
2 CUPS SHREDDED REDUCED FAT CHEESE, YOUR CHOICE
2 CUPS LOOSELY PACKED CILANTRO LEAVES
4 THINLY SLICED PLUM TOMATOES

INSTRUCTIONS:
Combine the cream cheese, taco sauce, chives, & green chilies in a bowl & mix well. Spread the cream cheese mixture evenly over each side over each side of each tortilla. Top each one with 1/4 cup of the cheese. Layer the cilantro & tomatoes over the cheese, leaving a 1/2-inch border around the edges. Roll each one up tightly & wrap in plastic wrap. Refrigerate for at least one hour before serving.
To serve: Cut each roll diagally, in half.

10-MINUTE CHEESY MEXICAN RICE
SOURCE: KRAFTFOODS.COM 2-21-07
RECIPE RATING: 4 STARS
PREP TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 CAN (10 1/2 OZ.) CONDENSED CHICKEN BROTH (1 1/3 CUPS)
1 CUP THICK & CHUNKY SALSA
2 CUPS INSTANT WHITE RICE, UNCOOKED
1/4 LB. (4 OZ.) "VELVEETA" PREPARED CHEESE, CUT UP

INSTRUCTIONS:
Mix the broth and the salsa in a medium saucepan. Bring to a boil. Add the rice & the velveeta cheese & stir lightly. Cover & remove from the heat. Let stand for about 5 minutes. Stir until the cheese is completely melted.
**Substitute**: Prepare as directed, using reduced-sodium condensed chicken broth & garnish with fresh cilantro before serving.

ENCHILADA PIE
SOURCE: PAULA DEEN'S HOME COOKING/ FOOD NETWORK 8-16-06
DIFFICULTY: EASY
PREP TIME: 40 MINUTES
COOK TIME: 30 MINUTES
YIELDS: 6 TO 8 SERVINGS

INGREDIENTS:
1 LB. GROUND BEEF
1 PKG. (2 CUPS) SHREDDED COLBY JACK CHEESE
1 ONION, CHOPPED
1 CAN (14 1/2 OZ.) CREAM OF MUSHROOM SOUP
2 SMALL CANS DICED GREEN CHILIES
1 CAN (14 1/2 OZ.) WHOLE TOMATOES, CRUSHED
1 CAN (14 1/2 OZ.) TOMATO SAUCE
VEGETABLE OIL
1 PKG. (6 TORTLLAS), CORN OR FLOUR, YOUR CHOICE

INSTRUCTIONS:
Preheat the oven to 350 degrees. Brown the meat & onion together & drain. In a saucepan, cook the soup, chilies, crushed tomatoes, & tomato sauce. Add the browned meat & simmer on low heat. In a frying pan, heat a little vegetable oil & heat the tortillas until they are warm but still soft. Place four of the warmed tortillas in the base of a casserole dish & top with half of the meat mixture. Sprinkle with half of the cheese. Repeat the layers, starting with the final two tortilas, meat mixture & remaining cheese. Bake for 30 minutes.

CHURROS
PAULA DEEN'S HOME COOKING/FOOD NETWORK 8-15-06
DIFFICULTY: MEDIUM
PREP TIME: 35 MINUTES
COOK TIME: 2 MINUTES
YIELDS: 10 CHURROS

INGREDIENTS:
VEGETABLES OIL, FOR FRYING
1/4 CUP SUGAR
1 TEASPOON GROUND CINNAMON
1/3 CUP WATER
1/2 CUP ALL-PURPOSE FLOUR
1 TEASPOON ORANGE ZEST
PINCH SALT
1/4 TEASPOON GRATED NUTMEG
4 EGGS
2 TABLESPOONS BUTTER

INSTRUCTIONS:
Fill a deep fryer or a large dutch oven half way with vegetable oil & heat to about 350 degrees. Mix the cinnamon & sugar together in a large shallow bowl & set aside. Combine the flour, orange zest, nutmeg, butter, & salt in a large saucepan over medium-low heat, stirring constantly until a ball of dough forms & there is a film left in the pan. Remove from the heat & whisk in the eggs. Transfer the mixture into a large piping bag fitted with a large "star" tip. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry. Fry until golden brown, turning if necessary, about 2 to 3 minutes. Remove with tongs & drain with paper towlels. Transfer the churros into the cinnamon/sugar mixture & toss to coat. Serve while still warm.

TAY'S HOT & SPICY SALSA
SOURCE: PAULA DEEN'S HOME COOKING/FOOD NETWORK 8-18-06
DIFFICULTY: EASY
PREP TIME: 10 MINUTES
YIELDS: 8 SERVINGS

INGREDIENTS:
2 FRESH JALAPENOS
1 BUNCH FRESH CILANTRO LEAVES
1 CLOVE GARLIC
1 BANANA PEPPER
1 LIME, JUICED
1 TEASPOON HOUSE SEASONING (RECOMENDED "GOOD SEASON'S)
1 CAN DICED TOMATOES

INSTRUCTIONS:
Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
**Cook's Note**: This recipe can be very hot! It can be made with less jalapeno OR no jalapeno to make it less hot.

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(CONTINUED FROM NEWSLETTER # 3)

BASIC BATTER
SOURCE: WOMANSDAY.COM

INGREDIENTS:
1 1/2 STICKS (3/4) UNSALTED BUTTER, SOFTENED
1 1/2 CUPS SUGAR
2 TEASPOONS BAKING POWDER
2 TEASPOONS VANILLA EXTRACT
4 LARGE EGGS
2 1/4 CUPS ALL-PURPOSE FLOUR
1 CUP MILK

INSTRUCTIONS:
Beat the butter, sugar, baking powder, & vanilla in a large bowl with a mixer on HIGH for 3 minutes OR until fluffy. Add the eggs, one at a time, beating well after each addition. On low speed, beat in the flour in 3 additions alternately with the milk in 2 additions, just until blended, scraping the sided of the bowl as needed.

COFFEE-PECAN CAKE
SOURCE: WOMANDAY.COM
ACTIVE PREP: 30 MINUTES
TOTAL TIME: 1 1/2 HOURS
YIELDS: 16 SERVINGS

INGREDIENTS:
BASIC BATTER + THESE INGREDIENTS:
1 1/2 CUPS PECAN HALVES OR PIECES
1 TEASPOON FLAVORED MAPLE FLAVORED EXTRACT
INGREDIENTS: (FOR THE COFFEE FROSTING)
1/3 CUP HEAVY WHIPPING CREAM
1 TEASPOON INSTANT COFFEE
1/ 1/4 CUPS CONFECTIONER'S SUGAR
GARNISH: 1/3 CUP CONFECTIONER'S SUGAR, THINNED WITH ABOUT 3/4 TEASPOON WATER, UNTIL RUNNY

INSTRUCTIONS:
Heat the oven to 350 degrees. Line the inside of a 9-inch springform cake pan with 18-inch wide aluminum heavy duty foil. Coat with a nonstick spray. Have a rimmed baking sheet ready. Spread pecans on baking sheet. Bake for about 8 minutes OR until lightly toasted. When cooled, pulse in a food processor just until finely chopped. Prepare the BASIC BATTER adding the maple extract. Fold in the chopped nuts. Spoon into the prepared pan & spread smooth. Bake for 1 hour OR until a wooden toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes; invert the cake on the rack, remove the foil, & cool completely.
For the frosting: Pour the heavy cream into a medium bowl & stir in the instant coffee until dissolved. Stir in the confectioner's sugar with a whisk until smooth. Spread over the top of the cake, letting some run down the sides.
For the garnish: Scrape the sugar mixture into a small ziptop bag. Snip off one corner, drizzle over the frosting.

COCONUT MARBLE CAKE
SOURCE: WOMANSDAY.COM
ACTIVE PREP: 20 MINUTES
TOTAL TIME: 1 1/4 HOURS
YIELDS: 18 SERVINGS

INGREDIENTS:
BASIC BATTER + THESE INGREDIENTS:
1 TEASPOON ALMOND EXTRACT
1/2 CUP SEMISWEET CHOCOLATE CHIPS
2 CUPS SWEETENED FLAKED COCONUT, FINELY CHOPPED
INGREDIENTS: (FOR THE CHOCOLATE DRIZZLE)
1/2 CUP SEMISWEET CHOCOLATE CHIPS, MELTED
1 1/2 TEASPOONS OIL
GARNISH: TOASTED COCONUT

INSTRUCTIONS:
Heat the oven to 350 degrees. Grease & flour a 10-inch (12 cup) bundt pan. Prepare the BASIC BATTER, adding the almond extract. Melt the chocolate chips in a medium bowl in the microwave as the package directs. Cool slightly, then stir in 1 1/2 cups batter until well blended. Stir in the coconut into the remaining batter. Spoon 2 cups into the prepared bundt pan. Drop spoonfuls of chocolate batter into the pan, leaving spaces between each dollop. Drop spoonfuls of coconut batter between chocolate batter. Repeat alternating batters with the rest.Run a knife through the batters to marbelize. Bake for 55 minutes or until a wooden toothpick comes out clean. Cool in the pan on a wire rack for 15 minutes before inverting the cake onto the rack to cool completely.
For Chocolate Drizzle: Scrape melted chocolate into a small ziptop bag. Cut the tip off one corner & pipe the chocolate over the cake. Sprinkle with toasted coconut.


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NOTES FROM THE EDITOR:

Hello Ladies, 5-7-07

So sorry this newsletter was a bit late getting out. Thank you to the few of you that sent me well wishes to get better. I had another problem with my back, nothing new, on going problems...I needed to take some time and rest. The next newsletter will be Newsletter # 5, & will post sometime on Sunday May 20, 2007. If you'd like to contribute recipes or tips, please have them emailed to me or email the website by Friday May 18, 2007.

Since Newsletter # 3, we need to welcome a couple more people to our ever growing group. Karey joined our group, also Melodie joined the Recipe Newsletter, she was referred by Trudy. Thank you Trudy!! Again, anyone who has family or friends who might be interested in the newsletter, please pass my information along & hopefully they will contact me & get on the list. Also we have a couple of new recipe webpages as well. They are as follows:
1. http://www.allrecipes.com (referred by Emily-- Recipe Newsletter Member)
2. http://www.mccormick.com
3. http://www.landolakes.com
4. http://www.verybestbaking/libbys


If anyone else has any other webpages to recommend, feel free to email them to me & share. You'll get credit in the newsletter. (It's always fun to see your name in "lights")...
In closing, I sent a really nice thank you note that I made to Sara the administrator, for allowing me to post my recipe posting deal on the startsampling website, she really didn't have to do that, she really opened an avenue up for me, yet I wanted to go about it the right way. I don't know if she'll get it, I did send it to Carol Stream,IL HeadQuarters Office....

Feedback & comments are encouraged. One of the downsides to this newsletter is that there are no pictures. The "cut & paste" thingy on my computer is not working, my brother is the one who works on the computers here & he is on an "extended vacation" with his new girlfriend in New Zealand. I honestly don't know when he will be back. Anyway, please let me know if anyone has tried any of the recipes in any of the newsletters & what you think.

Have a great week.
Happy Cooking..

Kristine
Auntie2atrio on StartSampling
San Diego, California