---begin-tinykitchen---
Title: Sausage and Egg Casserole
Author: Gayle Grigg
Time To Cook (in minutes): 15 prep, 45 cooking
Rating (1-4):
Tags:
1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.
Yields: 8
Source: http://allrecipes.com/Recipe/Sausage-and-Egg-Casserole/Detail.aspx
---end-tinykitchen---
Sunday, December 27, 2009
---begin-tinykitchen---
Title: BAKER'S Simply Sensational Truffles
Author:
Time To Cook (in minutes): 15 mins
Rating (1-4):
Tags: Dessert
2 1/2 pkg. (20 squares) Bakers Semi Sweet Chocolate, divided
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 Decorations: Chopped Planters Cocktail Peanuts, Multi colored sprinkles
MELT 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
SHAPE into 36 balls. Place on waxed paper covered baking sheet.
MELT remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
Yields:
Source:
---end-tinykitchen---
Title: BAKER'S Simply Sensational Truffles
Author:
Time To Cook (in minutes): 15 mins
Rating (1-4):
Tags: Dessert
2 1/2 pkg. (20 squares) Bakers Semi Sweet Chocolate, divided
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 Decorations: Chopped Planters Cocktail Peanuts, Multi colored sprinkles
MELT 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
SHAPE into 36 balls. Place on waxed paper covered baking sheet.
MELT remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
Yields:
Source:
---end-tinykitchen---
Sunday, December 20, 2009
Canyon Ranch Chocolate Chip Cookies
---begin-tinykitchen---
Title: Canyon Ranch Chocolate Chip Cookies
Author: Canyon Ranch
Time To Cook (in minutes): 10
Rating (1-4):
Tags:
1 Canola oil (to grease cookie sheet)
1/4 cup butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 package semi-sweet chocolate chips, about 6 ounces
Preheat oven to 350 degrees F. Lightly coat a baking sheet with canola oil.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Yields: 38 cookies
Source: Canyon Ranch card
---end-tinykitchen---
Title: Canyon Ranch Chocolate Chip Cookies
Author: Canyon Ranch
Time To Cook (in minutes): 10
Rating (1-4):
Tags:
1 Canola oil (to grease cookie sheet)
1/4 cup butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 package semi-sweet chocolate chips, about 6 ounces
Preheat oven to 350 degrees F. Lightly coat a baking sheet with canola oil.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Yields: 38 cookies
Source: Canyon Ranch card
---end-tinykitchen---
Nutty Cheeseball
---begin-tinykitchen---
Title: Nutty Cheeseball
Author: Kitchen-Aid
Time To Cook (in minutes):
Rating (1-4): 4
Tags:
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
1 package (8 ounces) light cream cheese
2 tablespoons chopped fresh chives
2 teaspoons Worchestershire sauce
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 cup finely chopped pecans
Place all ingredients except pecans in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended. On wax paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw veggies.
Per serving: (2 tablespoons) about 65 calories, 4g protien, 1g carbs, 5g fat, 13 mg cholestorel, 109 mg sodium
Yields: 24 (1 ball)
Source: Kitchen Aid mixer recipie book
---end-tinykitchen---
Title: Nutty Cheeseball
Author: Kitchen-Aid
Time To Cook (in minutes):
Rating (1-4): 4
Tags:
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
1 package (8 ounces) light cream cheese
2 tablespoons chopped fresh chives
2 teaspoons Worchestershire sauce
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 cup finely chopped pecans
Place all ingredients except pecans in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended. On wax paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw veggies.
Per serving: (2 tablespoons) about 65 calories, 4g protien, 1g carbs, 5g fat, 13 mg cholestorel, 109 mg sodium
Yields: 24 (1 ball)
Source: Kitchen Aid mixer recipie book
---end-tinykitchen---
Sunday, December 6, 2009
Peppermint Frosting
---begin-tinykitchen---
Title: Peppermint Frosting
Author:
Time To Cook (in minutes):
Rating (1-4):
Tags:
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil (Pure Lavender Oil, use half)
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.
Yields: Makes about 3 cups
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1563843
---end-tinykitchen---
Title: Peppermint Frosting
Author:
Time To Cook (in minutes):
Rating (1-4):
Tags:
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil (Pure Lavender Oil, use half)
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.
Yields: Makes about 3 cups
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1563843
---end-tinykitchen---
---begin-tinykitchen---
Title: Chocolate Cookies
Author:
Time To Cook (in minutes):
Rating (1-4):
Tags:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups (260 grams) white chocolate chips or chunks
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.
Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Reach for this cookie when that next chocolate craving hits. This rich and buttery tasting Chocolate Cookie is adapted from a recipe in Regan Daley's 'In the Sweet Kitchen' and combines the subtle flavor of Dutch-processed cocoa powder with sweet white chocolate chips. While perfect with a tall glass of cold milk, its soft texture also makes it the perfect cookie for homemade ice cream sandwiches.
This dough freezes beautifully so you can enjoy freshly baked cookies on demand. Shape the dough into 1 inch (2.54 cm) balls, place on a parchment lined baking sheet and put in the freezer until the cookies are frozen. Remove the baking sheet from the freezer, place the frozen cookie balls in a freezer bag, and return to the freezer. When you want these cookies, simply place the cookie balls on a parchment lined baking sheet, preheat the oven, and then bake as directed.
If you are not familiar with Dutch-Processed or Alkalized Unsweetened Cocoa Powder it is cocoa
that has been treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands
Yields: Makes about 24 - 3 inch round cookies.
Source: http://www.joyofbaking.com/ChocolateCookies.html
---end-tinykitchen---
Title: Chocolate Cookies
Author:
Time To Cook (in minutes):
Rating (1-4):
Tags:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups (260 grams) white chocolate chips or chunks
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.
Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Reach for this cookie when that next chocolate craving hits. This rich and buttery tasting Chocolate Cookie is adapted from a recipe in Regan Daley's 'In the Sweet Kitchen' and combines the subtle flavor of Dutch-processed cocoa powder with sweet white chocolate chips. While perfect with a tall glass of cold milk, its soft texture also makes it the perfect cookie for homemade ice cream sandwiches.
This dough freezes beautifully so you can enjoy freshly baked cookies on demand. Shape the dough into 1 inch (2.54 cm) balls, place on a parchment lined baking sheet and put in the freezer until the cookies are frozen. Remove the baking sheet from the freezer, place the frozen cookie balls in a freezer bag, and return to the freezer. When you want these cookies, simply place the cookie balls on a parchment lined baking sheet, preheat the oven, and then bake as directed.
If you are not familiar with Dutch-Processed or Alkalized Unsweetened Cocoa Powder it is cocoa
that has been treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands
Yields: Makes about 24 - 3 inch round cookies.
Source: http://www.joyofbaking.com/ChocolateCookies.html
---end-tinykitchen---
Subscribe to:
Posts (Atom)
