ORANGE SUGARED PECAN HALVES

 

1 1/2 cups sugar

1/2 cup orange juice
2 tbsp butter
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 cups pecan halves

In a 2-quart saucepan, combine sugar, orange juice, butter, corn syrup, cinnamon and cloves. Cook the mixture over medium heat, stirring constantly, to 240 degrees on a candy thermometer. Stir in the pecans. Pour onto a greased baking sheet that has sides; spread to a thin layer. Allow to cool completely then break into separate nuts.

Note: File Photo

CARAMEL FUDGE CHEESECAKE

This recipe is not ready to eat in an hour, but it only takes about half an hour of time to prepare. It needs to chill overnight, so it is a great make-ahead dessert. I have had this recipe probably 20 to 25 years. I got it from an old Reiman magazine.

i package (8-inch pan size) fudge brownie mix
1 pkg (14-oz) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
2-oz unsweetened chocolate, melted and cooled

Bake at 350 degrees.
Grease a 9-inch springform pan; set aside.

Prepare brownie mix according to the package directions. Spread into the prepared pan, place on a baking sheet. Bake at 350 degrees for 20 minutes. Remove from oven and place on a wire rack for 10 minutes - leave the oven on.

While brownie cools, in a microwave-safe bowl, melt the caramels with the evaporated milk. Pour melted caramels over the brownie and sprinkle pecans over the caramel.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat on low speed just until combined. Stir in the melted chocolate. Pour mixture over the pecans and return pan to the baking sheet.

Bake at 350 degrees for another 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen; allow to cool for an hour.

Refrigerate cheesecake overnight. Remove sides of pan, slice and serve. Return any leftovers to the refrigerator.

Garnish with chocolate curls, if desired.

Yield: 12 servings.

This is the picture I saved with the recipe.

ZUCCHINI STUFFED MUSHROOMS

 

16 to 20 large fresh button mushrooms

3/4 cup (1 small) zucchini, shredded
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese

Remove mushroom stems and chop. Set mushroom caps aside.

In medium saucepan combine mushroom stems, zucchini, green onion, and 1 tablespoon water. Cook and stir over medium heat until vegetables are tender. Drain mixture. Stir Parmesan cheese into vegetable mixture. Divide the vegetable mixture among the mushroom caps, stuffing caps evenly. Place stuffed mushrooms in a 13x9x2-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. May be used as an appetizer or as a side dish.

Note: File Photo

IRISH BROWN BREAD

 

1 1/2 cups all-purpose flour

1 1/4 cups whole-wheat flour
3/4 cup quick cook oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 tbsp honey

Preheat oven to 425 degrees. Spray a large baking sheet with cooking oil spray; set aside.

In a large mixing bowl, mix all-purpose flour, whole-wheat flour, oats, wheat germ, baking soda, and salt. In a small bowl, whisk together the buttermilk and honey. Add the buttermilk mixture to the flour mixture and stir to combine until a soft dough is formed. Turn dough out onto a floured surface and divide in half. Shape each half into a round loaf. Place loaves on the prepared baking sheet about 3-inches apart. Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and continue baking 10 minutes more or until bread sounds hollow when tapped. Allow to cool for 15 minutes before slicing.

Note: Sprinkle a few dry oats over the top before baking, if desired.

Note: File Photo

FIESTA ARTICHOKE DIP

 

1 pkg (1-oz) taco seasoning mix

1 cup mayonnaise
8-oz cream cheese, softened
2 cans (14-oz each) artichoke hearts, drained
1 cup shredded Monterey Jack cheese
1/2 cup sliced green onions

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray.

In a medium bowl, combine the taco seasoning mix with the mayonnaise and cream cheese. Add the artichoke hearts, half of the green onions and the cheese; mix well. Spoon the artichoke mixture into the prepared baking dish. Bake at 350 degrees for 25 minutes or until heated through. Garnish with the remaining green onions. Serve with tortilla chips.

Note: File Photo

BUTTERMILK PRALINES

 

2 cups sugar

1 tsp baking soda
1 cup buttermilk
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped pecans

In a large saucepan, combine sugar, baking soda, buttermilk, and butter; cook to the soft ball stage scraping the bottom of the pan often during cooking. Mixture will be a dark brown when it is ready. Beat the mixture for a few minutes to cool and smooth. Add vanilla and pecans. Beat mixture again until it is ready to be dropped onto waxed paper and hold its shape. Keeps for several days in a covered container.

Note: File Photo

QUICK CARAMEL TOPPING

25 vanilla caramels

2 tbsp water

In a 4-cup glass measuring cup (or other microwave safe bowl, cook the caramels and water, uncovered, on high heat for two to three minutes or until soft enough to stir smooth. Stir once to blend creamy. Use to top ice cream, pound cake or wherever caramel sauce is needed.

File Photo

QUICK AND EASY BUTTER BEAN SOUP

1 1/2 cups finely chopped celery

1 cup finely chopped carrots
3/4 cup finely chopped onion
3 tbsp extra-virgin olive oil
3 tbsp all-purpose flour (I always use white whole wheat flour. It is healthier.)
4 cups water
1 can (16-oz) baby butter beans
1 can (16-oz) speckled (or large) butter beans
1 can (14-oz) Italian-style diced tomatoes
1 tsp dried basil

In a large saucepan, heat oil and add celery, carrots, and onions. Cook until vegetables are soft, stirring frequently. Add flour and cook, stirring, about a minute. Gradually add the water, stirring continually until smooth. Add the beans, tomatoes, and basil to the pan and bring to a boil. Reduce heat to simmer and cook about 20 minutes, until thickened slightly. Add salt and pepper to taste, if desired.

Note: You can add a cup of diced ham when you add the beans for a ham and beans soup.

This is a file photo of a very similar soup.

POTATO CHIP TUNA CASSEROLE

 

1 can cream of celery soup

1/2 cup milk
1 can (7-oz) tuna
1 cup peas, drained
1 cup potato chips, crushed

Preheat oven to 375 degrees.

Combine the cream of celery soup, milk, tuna, and peas. When mixed thoroughly, pour into a 1-quart casserole dish that has been sprayed with non-stick cooking spray. Sprinkle the potato chips evenly over the top of the mixture. Bake at 375 degrees for 25 minutes.

Yield: 4 servings.

Note: File Photo

HOMEMADE VIENNA COFFEE MIX

 

1/2 cup instant coffee granules

2/3 cup sugar*
2/3 cup powdered milk or creamer
1/2 tsp cinnamon

Mix all the ingredients together. Put into an airtight container to store or into a decorative jar to give as a gift.

To use: Stir 2 rounded teaspoons into a cup of hot water.

*For diabetics or those watching their sugar intake, substitute Splenda granulated.

Note: Photo credit in corner.