Warm Cheese Dip

Appetizers, Dips & Sauces
Difficulty Rating - 2
Source: dm3764

1 3-oz. pkg. cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded muenster cheese
2 Tbsp. Dijon mustard or yellow mustard
1 clove garlic, crushed
1 small onion, diced
2 Tbsp. chopped parsley
2 Tbsp. chopped chives

Mix all ingredients and place in a small baking dish. Bake at 350°F degrees for 15-20 minutes until melted and bubbly. Serve with apple slices, baby carrots, celery sticks, crackers, chunks of bread, warmed
meatballs, tiny sausages, and so on! Serves 6

Chicken Cordon Bleu

Crockpot/Slow Cooker
Poultry
Difficulty Rating - 2
Source: dm3764

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

Gluten Free Potato Bread

Gluten Free
Bread Machine
Difficulty Rating - 3
Source Unknown

Dry Ingredients:

1 package dry yeast
2 cups Gourmet Blend flour
1/2 cup instant potato flakes
3 tbs. non fat dry milk
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
2 tbs. sugar

Wet Ingredients:

3/4 cup ricotta cheese
2 tbs. margarine, melted
2 eggs, room temperature, beaten
1 tsp. vinegar
7/8 cup warm water

Mix all dry ingredients. Whisk to blend thoroughly. Transfer to machine.

Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.

Hazelnut Brittle

Holiday Recipes
Desserts - Candy
Difficulty Rating - 2
Source Unknown

1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda

Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260°F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295°F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.  Drop baking sheet on counter top to break up.  If necessary or desired, break into smaller pieces by hand.

Ginger Cookies

Desserts
Holiday Recipes
Difficulty Rating - 3
Source Unknown

2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves

Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.

Beat the butter and the sugars with a hand mixer or electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.

Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)

Preheat oven to 375°F.

Bake until the top is crackly, and the insides peeking out are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.

Serve or store in a tightly sealed container for up to 3 weeks.

Do-Over Casserole

Poultry Dishes
Difficulty Rating - 2
Source Unknown

1 box stuffing mix (like Stove Top)
16 ounces sour cream
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1 package dry onion soup mix
2 cans French-style green beans, drained
2 cups cooked, chopped chicken or turkey meat

Preheat oven to 350°F . Prepare stuffing according to package directions. In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix. Spread the green beans in a 9×13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing. Bake in the preheated oven 30 minutes, or until browned and bubbly.

Quick Date-Nut Bread

Breads, Rolls and Muffins
Difficulty Rating – 2
Source: yahudi2

TRIED AND TRUE!!! This recipe was found among my grandmother’s recipe cards. Judging by the yellowing of the card, I believe it was probably written out sometime around 1965 – 1970.

4 cups flour
1 cup sugar
2 tsp salt
6 tsp baking powder
½ cup shortening
1 cup nuts
1 ½ cup dates
3 eggs
2 cups milk

Sift dry ingredients together and cut in shortening with pastry blender or two knives. Add dates and nuts. Beat eggs and add milk; add to dry ingredients and mix only enough to dampen all the flour mixture. Pour into two loaf pans and bake at 400°F for 40 minutes.

Quick Corn and Potato Chowder

Soups, Stews & Chowders
Difficulty Rating – 1
Source Unknown

2 cans cream of potato soup
2 cans creamed corn
2 soup cans milk
4 slices bacon, cooked crisp and crumbled
Freshly ground pepper.

Combine soup, creamed corn and milk in a large soup pot. Simmer until hot over medium heat. Ladle into soup bowls or mugs. Sprinkle with freshly ground pepper and crumbled bacon.

Serves 4-6.

You can also top with a little shredded Cheddar cheese, if desired.

Quick Chip Bars

Desserts
Difficulty Rating – 2
Source: ny14467

1 pkg. (2 layer) white cake mix
2 eggs
1 can (l4 oz) condensed milk
1/3 c. vegetable oil
1 c. (6 oz) chocolate chips
1/4 c. butter or margarine, cubed

In a bowl combine the dry cake mix, eggs, and oil. With floured hands press two thirds of the mixture into a greased l3 x 9 baking pan. Set rest of cake mixture aside.

In a microwave-safe bowl, combine the milk, choc. chips and butter. Microwave uncovered on high for 45 seconds. Stir, and microwave another 40 - 60 sec. longer or until chips and butter are melted; stir until smooth. Pour over crust.

Drop teaspoonfuls of remaining cake mixture over top. Bake at 350°F for 20 to 25 minutes or until lightly browned. Cool before cutting.

Yield: 3 dozen

Pure Jellies or Toppings

Diabetic Recipes
Difficulty Rating – 2
Source Unknown

1 cup fruit juice (unsweetened – see below for ideas)
1 tbsp granulated sugar replacement
1 tbsp low calorie pectin

Combine ingredients in saucepan and bring to a boil. Boil for 2 minutes, remove from heat, and let cool slightly. Pour mixture into serving dish or jelly jar; chill.

Microwave directions: Follow above directions, using large bowl. Cook on High.

******
Apple Juice: Exchange 1 tbsp: 1/3 fruit
Calories 1 tbsp: 10

Cranberry Juice (unsweetened): Exchange: Negligible
Calories: Negligible

Grapefruit Juice: Exchange 1 tbsp: 1/3 fruit
Calories: 1 tbsp: 8

Grape Juice: Exchange 1 tbsp: 1/3 fruit
Calories: 1 tbsp: 9