Monday, March 28, 2011

No Roll Pie Crust

I've not tried this Pie Crust - yet! It looks easy enough and I thought I'd get you all in the mood for pie baking --- Celebrating Home is releasing a Veranda Pie Plate on April 15th!! Contact your Designer or myself to order yours.

3 cups flour
3 tsp. sugar
2 tsp. salt
1 cup oil
2 Tbsp. milk

Directions:

Combine flour, sugar and salt in your Large Serving Bowl. Combine oil and milk in your Small Serving Bowl. Add liquid to flour mixture. Blend with fork. Pat in pan. Makes 2 9-inch pies. Bake according to pie recipe directions. Enjoy!

Pizza Muffin Cups

Had a request this weekend for more things to make in the muffin pans. While this recipe is quick and easy, it's even better if you're using ground beef, turkey or sausage that you've precooked, re-bagged and froze! Just toss the already cooked ground beef in your beanpot, add spaghetti sauce and heat for about 10 minutes on power level 5 to defrost. Stir then continue to defrost in 2 - 3 increments until thawed and heated through. These cooking directions are not specific as they depend on the wattage of your microwave. If your ground beef is not precooked, follow the recipe as listed below.

1/2 lb. ground beef (ground turkey or sausage)
2 1/2 cups spaghetti sauce
1 (10 count) tube Pillsbury rolls
1 cup shredded mozzarella cheese, divided

Brown ground beef and drain, if needed. Add spaghetti sauce to beef and heat through. Meanwhile, separate rolls and flatten with your hands. Place rolls into sprayed muffin cups and press dough up the sides as much as possible. Spoon beef/sauce mixture evenly on top of the dough. Sprinkle each "cup" with mozzarella cheese. Bake in a preheated oven at 350 degrees F for 15-18 minutes. Enjoy!

Sunday, March 27, 2011

Easy Whipped Cream

1/2 cup heavy cream, chilled
1/2 cup sour cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Combine the cream, sugar, sour cream and vanilla in your Large Serving bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day. Enjoy!!

Wednesday, March 23, 2011

Removing Salt

Some of you have asked how to correct a soup recipe that has too much salt. Found this great tip for correcting the problem....

If while cooking, you get too much salt in something, take a potato, cut it into chunks, and cook it with the recipe. When ready to serve, remove the potato. You will be surprised at how much this will remove the salty taste.

Monday, March 21, 2011

Chicken Ranch BLT

This was just shared by a Team Member, so I thought I'd share it with you!

2 pkg Pillsbury crescent rolls (8 classic)
2 cans 10 oz. chicken (drained)
1 pkg of Ranch Seasoning Mix
1 - 14oz can petite diced tomatoes (drained)
1 Cup Bacon bits (can be store bought!)
2 cups shredded cheese

Lay crescent rolls on your hospitality dish with wide end to middle, six on each side, two on each end (these do not need to be touching in the center of the dish). Layer chicken, Ranch seasoning mix, tomatoes, bacon bits and 1 cup cheese. Flip pointed ends up and over the top. Will resemble a braid when finished. Sprinkle with remaining 1 cup of cheese. Bake 350 – 20-25 min. Make sure good and brown on top or bottom will be soggy. Enjoy!

Sunday, March 20, 2011

Ooey Gooey Butter Cake

This cake is also known as a Neiman Marcus Cake. Either way - it's fabulous!

1 (18.25 ounce) package yellow cake mix
4 eggs
1/2 cup butter
8 ounces cream cheese
4 cups confectioners' sugar

Preheat the oven to 350 degrees F (175 degrees C).
Combine the yellow cake mix, 2 of the eggs, and the butter or margarine in your stoneware 9 x 13; mix well. The batter should be stiff. Spread the batter evenly. (Use a piece of waxed paper since batter is sticky!)
Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter. Bake for 35 – 40 minutes. Enjoy!

**This is a recipe that you can change and make it your own - 1) Use lemon cake mix 2) Use a teaspoon of vanilla or almond flavoring to the cream cheese mixture 3) Add a layer of coconut before you add the cream cheese mixture 4) Add chopped pecans to the base mixture 5) Sprinkle a few toffee bits to the top before you bake it - The possibilities are endless!

Friday, March 4, 2011

Hummingbird Cake

This 1950's-style cake has got it all. Hummingbird Cake is nutty, cinnamony, and loaded with fruit!

1 (18.25-ounce) package yellow cake mix
1 (4-serving) package vanilla instant pudding mix
1/2 cup vegetable oil
1 (8-ounce) can crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized ripe banana, mashed
1/2 cup finely chopped pecans
1/4 cup chopped maraschino cherries, well drained
1/3 cup prepared cream cheese frosting

1. Preheat oven to 350°F.

2. In your Large Serving Bowl, combine cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until mixture is thoroughly combined.

3. Stir in banana, pecans, and cherries; mix well.

4. Bake 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely. Since stoneware stays hot for so long, you might have to run a spatula around the edges and under the cake to loosen it.

5. In a microwave-safe bowl, heat cream cheese frosting 10 to 15 seconds. Stir until smooth and pourable then drizzle over cooled cake before slicing.

**you can bake this in your 9 x 13 casserole dish also. Bake for approximately 35 – 40 minutes. Check with wooden toothpick.

Recipe from Mr. Food reformulate for use in your stoneware.