These Recipes are Ripped Off! <smile>

 

 

emergency recipe for coleslaw

rinse sauerkraut well and add a bit of sugar and mayonaise (like a cole slaw dressing)

 

 

 

Pecan triangles

 

1/2 c. butter, softened

1/4 c. sugar

1/4 c. packed brown sugar

1/2 t. vanilla

1 egg, separated

1 c. flour

1/8 t. salt

1 t. water

1/2 c. chopped pecans

1 oz. semi-sweet or unsweetened chocolate, melted

 

preheat and bake at 350^

 

Mix butter, sugars, vanilla, and egg yolk.

Stir in flour and salt.

Press dough in parchment lined 8x8x2 baking pan with floured hands.

Beat egg white and water. Brush over dough.

Sprinkle with nuts; press lightly.

Bake until light brown, approx 25 minutes.

Cool in pan 10 minutes, then remove and cut into 3# squares; cut each square diagonally into halves.

Cool completely, then drizzle with chocolate.

Let set until chocolate is hardened, approx 2 hours.

makes ~32

 

 

 

Chocolate Pound Cake

 

Cake:

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix

1 package (4 servings size) chocolate instant pudding and pie filling mix

4 large eggs

1 1/4 cups water

1/2 cup vegetable oil

 

Glaze:

1/2 c. or more Duncan Hines Creamy Home Style Frosting (favorite flavor)

 

 

Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan or tube pan.

 

Combine all ingredients in a large bowl.

 

Beat on medium speed with electric mixer for 2 mintues. Pour into pan.

 

Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.

 

For Glaze, heat frosting in microwave on hight 10-15 seconds. Don not overheat. Drizzle over cake.

 

Note: chocolate mint pudding mix? hummmmm

 

 

 

 

Mini Pecan Pumpkin Pies

 

Ingredients

 

 

* Nonstick cooking spray

 

 

For the dough:

 

 

* 1/4 cup pecans

 

* 1/4 cup sugar

 

* 1/2 teaspoon salt

 

* 3/4 cups all-purpose flour, plus extra for shaping dough

 

* 6 tablespoons butter, ice cold

 

* 2 to 3 tablespoons ice cold water

 

 

For the filling:

 

 

* 1 egg, plus 1 egg yolk

 

* 1/2 cup dark corn syrup (I used light since that is what I had)

 

* 1 tablespoon sugar

 

* 1/2 cup canned pumpkin filling

 

* 1 teaspoon vanilla

 

* 1/4 cup pecans, chopped plus 24 halves for garnish

 

* Special equipment: 2 (12-cup) mini muffin tins

 

 

Directions

 

Preheat oven to 350 degrees F.

 

Spray the bottoms and sides of the mini muffin tins with cooking spray.

 

For the dough:

 

In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.

 

Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.

 

Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown.

 

Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.

 

Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

Yield: 2 dozen

 

Note: larger muffin pans will require a little longer cooking

 

 

 

 

 

Peanut Butter Brownies

 

Ingredients:

 

1 18 1/2 oz package Brownie mix

1 12 oz package peanut butter chips or 24 miniature peanut butter cups

 

Directions:

 

Preheat oven to 350 degrees. Line 24 regualr muffin cu ps with paper cupcake liners.

 

Prepare the brownie mix according to package directions for cake like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

 

Bake for 18-20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

 

Yield: 2 dozen.

 

 

 

 

Sandwich Buns

 

1 1/4 cups milk

1 egg, beaten

2 tablespoons butter or margarine, softened

1/4 cup sugar

3/4 teaspoon salt

3 3/4 cups bread flour

1 1/4 teaspoons active dry yeast

1 tablespoon butter or margarine, melted

 

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

 

When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.

 

Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.

 

Bake at 350 degrees F for 10-15 minutes or until lightly browned.

 

Makes 12-18 buns depending on how big you cut them.

 

 

 

 

Peanut Butter Cup Cookies

 

Taste of Home magazine

 

Ingredients

 

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp. vanilla

2 cups all-purpose flour

1 tsp baking soda

1 pkg (13 oz) miniature peanut butter cups

 

Drizzle

 

1 cup (6 oz) semisweet chocolate chips

1 T creamy peanut butter

1 tsp shortening

 

Directions

 

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda, gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

 

Roll into 1 1/4 inch balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before remvoing form pans to wire racks.

 

For drizzle, in a microwave safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.

 

Yield: about 3 dozen.

 

 

 

 

Pork Loin Rub

from: Worm Guy

 

I use this on pork, but it could be used on other meats as well. I usually taste the rub and the sauce and adjust it accordingly.

 

 

Rub Mixture:

 

1-2 ounces salt

2 Tbls. Black Pepper

10 Ounces sugar

A sprinkle of garlic if desired

1 Tbls. Worcestershire sauce

Several sprinkles of Ginger

Oil to bind ingredients

 

 

Put ingredients in a bowl. Add enough oil to "wet" the ingredients. Rub mixture on roast. Cook fat side up. Add a very small amount of water to pan, cook at 325 for 1 ¼ to 1/12 hours, depending on the size of the roast.

 

 

There is a sauce to go with it.

 

Sauce:

 

2 Tbls. Cornstarch

¼ cup sugar

1 can pineapple juice (about 18-20 oz.)

1/3 cup vinegar

1 Tbls. soy sauce

Red food coloring if desired

 

 

 

 

Lemon PoppySeed Bread

From: Serendipity

 

1 lemon cake mix

1-3 oz. pkg. instant lemon pudding mix (NOT cook-n-serve)

4 eggs

1/2 cup oil

1 cup water

1-2 Tbsp poppyseeds

 

Mix. Bake @ 350 degrees for around 45 minutes or until done. (Grease and flour pans)

 

 

 

Cake Brownies

Courtesy of Wilton® Industries

from the book ''Brownie Fun!''

Cake Brownies

This luscious chocolate brownie with fudge icing is a free (limited time) preview from Wilton's brand new "Brownie Fun!" book of recipes and fun food crafting projects.

 

Supplies

 

* 1-1/2 cups cake flour

* 3/4 teaspoon baking powder

* 1/4 teaspoon salt

* 4 ounces unsweetened chocolate, coarsely chopped

* 3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened

* 1-1/2 cups granulated sugar

* 3 eggs

* 2 teaspoons Wilton® Clear Vanilla Extract

 

Directions

 

1. Preheat oven to 350 degrees F. Spray 8" X 2" or 9" X 2" square pan with vegetable pan spray or Bake Easy! Non-Stick Spray.

2. In small bowl, combine flour, baking powder and salt. In small microwave safe bowl, melt chocolate; let cool slightly. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla and melted chocolate; mix well. Stir in flour mixture by hand; mix until just combined. Spread batter into prepared pan.

3. Bake 30-35 minutes or until toothpick inserted in center comes out almost clean. Cool completely on rack before cutting.

4. Brownies shown were decorated with Wilton® Brownie Fudge Icing using tip 2D, garnished with fresh berries, mint or chocolate curls.

 

Makes about 16 brownies.

 

 

 

 

Lavender Faerie Cookies

 

1/2 cup butter.

1 cup sugar.

2 eggs.

1/2 teaspoon vanilla.

1 1/2 cups flour.

2 teaspoons dried lavender, divided.

2 teaspoons baking powder.

 

Directions:

 

1. Cream butter & sugar.

2. Add eggs & vanilla.

3. Ground 1 teaspoon of lavendar. Add with other teaspoon of whole flowers to butter mixture.

4. Stir in flour & baking powder until well blended.

5. Drop by HALF TEASPOONS on an ungreased baking sheet. Be sure to leave lots of room in between, because they spread quite a bit during baking.

6. Bake at 375 for 6-8 minutes.

 

Makes 3-4 dozen.