Total time: 1 hour 20 minutes Ingredients Directions Nutrition facts per serving (based on 20 servings): Source: Ladies Home Journal
1 cup (2 sticks) butter, melted, plus additional for pan
1 package (18.25 ounces) chocolate cake mix
3 large eggs
1 package (8 ounces) cream cheese, softened
3 to 4 tablespoons cocoa powder
1 box (1 pound) confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped nuts
1. Heat oven to 350 degrees F. and place rack in center. Lightly butter a 13-by-9-inch baking pan.
2. In a large bowl, stir together cake mix, 1 egg, and 1/2 cup butter until combined well; evenly pat into prepared pan and set aside.
3. In a large mixer bowl, beat cream cheese on medium speed until smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add sugar; beat until combined well. Gradually beat in remaining 1/2 cup butter and the extract; beat until smooth. Fold in nuts with a rubber spatula and spread over cake mixture in pan.
4. Bake until set around edges but center is a little gooey, 40 to 50 minutes (do not overbake).
5. Transfer cake in pan to a wire rack and let cool slightly before cutting.
Calories: 365
Total fat: 20g
Saturated fat: 9.5g
Sodium: 342mg
Carbohydrate: 45g
Calcium: 56mg
Cholesterol: 69mg
Protein: 4g
Fiber: 2g
The Deen's List Cool, filter, and reuse the peanut oil up to three times. For folks with peanut allergies, use corn oil instead. Paula says: "Remember whenever you're fryin' a turkey you have to exercise all the cautions, 'cause you don't want the fire department for lunch." Makes 12 to 15 servings Ingredients Directions Nutrition facts per serving (based on 15 servings): Source: FoodTV
Use a candy thermometer to keep oil temperature between 325 and 350 degrees F. (see Where to Find It).
Prep time: 30 minutes
Total time: 1 hour 20 minutes
1 10-pound turkey (neck and giblets removed), thawed if frozen
2 tablespoons favorite dry rub
3 to 5 gallons peanut oil
Rosemary, thyme, and oregano sprigs, for garnish
Apple slices, for garnish
1. Rinse turkey inside and out; pat dry. Coat with dry rub. Let stand at room temperature 1 hour.
2. Heat oil in a turkey fryer (see Where to Find It), following manufacturer's safety instructions, to 350 degrees F., checking temperature with a candy thermometer. Slowly lower turkey into oil, making sure it is fully submerged.
3. Fry until an instant-read thermometer inserted 2 inches into the inner thigh of turkey (without touching bone) registers 165 degrees F., carefully removing turkey from oil to check temperature, about 35 minutes.
4. Carefully remove turkey from oil and drain on paper towels; let stand 10 to 15 minutes before carving. Transfer to a platter and garnish with herb sprigs and apple slices, if desired.
Calories: 370
Total fat: 20g
Saturated fat: 4g
Sodium: 260mg
Carbohydrate: 0
Calcium: 28mg
Cholesterol: 132mg
Protein: 44g
Fiber: 0
Ingredients
1 pound dried red beans
3/4 pound smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
Hot cooked long-grain rice
Hot sauce (optional)
Garnish: finely chopped green onions, finely chopped red onion
Preparation
1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
Try These Twists!
Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg
Source: Southern Living
Lori at Pugsplace posted this recipe for carbless pizza, just had to share. This is AWESOME, Lori!
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1-1/4 cups shortening
1 egg, lightly beaten
1/4 cup cold water
1 tablespoon vinegar
8 small cooking apples (about 2 pounds)
3/4 cup packed brown sugar
2/3 cup whipping cream
1/2 cup butter, cut up
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
1/3 cup whipping cream
Directions
1. For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)
2. Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.
3. Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.
4. Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.
5. Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.
6. To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
Amish Apple Dumplings
Source: Midwest Living
Miss Daisy’s Tea Room was a famous Franklin Tennessee institution in the 80’s. Hubby took me, it was so much fun, and the food was wonderful. I bought her cookbooks, used them a few times, put them away and went on to other things.
John and Deanna also live in Franklin and last week they ate at Marcia’s Patisserie in historic downtown Franklin. Deanna had frozen cherry salad and loved it.
When she told me about it, I remembered my Miss Daisy Cookbooks and since I’m a cherry lover as well, I vaguely remembered that she had a recipe in her cookbook for Frozen Cherry Salad. They’re here for the weekend, and this afternoon I got out her cookbooks, and sure enough, there was the recipe and it’s exactly the same thing as Deanna got at Marcia’s.
So here it is for all of you, and it’s wonderful. Enjoy!!! ~ jan
Miss Daisy’s Frozen Cherry Salad
1-l6. oz can cherry pie filling
1-14 oz. can crushed pineapple
1-14 oz. can Eagle Brand condensed milk
1-13 oz. can Cool Whip
Chopped Pecans, optional
Mix all ingredients and freeze in either a loaf pan or a 9 x 13 pan. Cut in squares and garnish with Party Salad Topping and a strawberry.
This is the original recipe that calls for the party salad topping so I’ll include it, even though she didn’t have it on hers.
Party Salad Topping
4-1/2 oz. Cool Whip
1/4 cup salad dressing (I assume this is Miracle Whip, not mayo)
1/4 cup instant breakfast drink (Tang maybe)
Mix well and refrigerate until serving time.
Ingredients
- 1 large head cabbage, shredded
- 1 green bell pepper, diced
- 1 onion, finely diced
- 1 1/2 large carrots, shredded
- 1 cup white wine vinegar
- 1 cup vegetable oil
- 1 cup white sugar
Directions
- Combine the cabbage, bell pepper, onion and carrot.
- Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
- Drain any excess liquid, toss and serve cold.
Note: Sunflowers are a great addition to this coleslaw
This great little cookie couldn’t be easier. It tastes just like lemon bars, I’m sure it could be baked in a 9 x 13 pan if you don’t want to bother with making cookies. It’s a keeper recipe, you can stir these up in five minutes.
~ jan
Ingredients
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
zest and juice from one lemon
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, zest, juice and lemon extract until well blended. Drop small cookie scopps of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
While they are cooling, put additional powdered sugar in a small colander or sifter and dust the tops again…
2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Directions
Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
