Subject: if you like Butterscotch, then you will love this Recipe... | | Bananascotch Treats Recipe | | | Ingredients: | | 1/2 cup butter | 1 (3.5 ounce) package instant butterscotch | pudding mix | 2 eggs | 1 teaspoon vanilla extract | 1 cup all-purpose flour | 3 ripe bananas | 1/2 cup dates, pitted and chopped | 2 cups rolled oats | 1/3 cup vegetable oil | 1 teaspoon vanilla extract | 1 teaspoon baking powder | 1/2 cup milk | 1 cup rolled oats | 1 cup semisweet chocolate chips or M&M's | | Directions: | | Preheat oven to 350 degrees F. | | In a large bowl Mix the butter or margarine, instant pudding mix, eggs, and | vanilla, mash the bananas. Stir in oats, dates, oil and vanilla. Mix in the | flour, baking powder, milk, oats and chocolate chips (or M&M's). Mix & Stir well and | allow to sit for 15 minutes. | | Bake in 9 inch pan for 20 to 25 minutes at 350 degrees F (175 degrees C). | Frost with chocolate icing. ________________________________________________________________________________ --John 3:16-- "For God so loved the world, that he gave his only begotten Son, that whosoever believes in him should not perish, but have everlasting life." ________________________________________________________________________________ ============================================================================= "Sorry, the world is nuts. It can't be helped" - Arlo Guthrie ArloNet - http://www.arlo.net/ =============================================================================
Subject: TOMATO MAYONNAISE DIP (or toping)???? hi, let me know what you think of this: TOMATO MAYONNAISE DIP (or toping): 2 cups mayonnaise 1 cup fresh basil leaves Salt and pepper to liking Place all ingredients in a blender. Puree until smooth. Now, make what is below in another bowl: 2 tomatoes,chopped 1 medium onion, chopped (more can be added to kick it up a notch or two) 1/2 cup pimento olives, chopped 2 cloves garlic, minced (more can be added to kick it up a notch or two) 1 tablespoon red wine vinegar 3 tablespoons olive oil Salt and pepper to liking Combine all ingredients in a bowl. Let stand for 30 minutes then addto/mix with Mayonnase Puree from above. Can be put out with chips or placed on any sandwhich ...Enjoy... __________________________________________________ Subject: Chicken Recipe BAKED STUFFED POPCORN CHICKEN (no joke!) 6-7 lb. chicken 1 cup melted butter 1 cup stuffing (Pepperidge Farm is good.) 1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) salt/pepper to taste Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done.
--Jeter 3:16--"For God so loved the world, that he gave his only begotten Short Stop, that whosoever believes in the New York Yankees should not perish, but have everlasting life." "Everyone has a photographic memory, some just don't have film. Ambition is a poor excuse for not having enough sense to be lazy!!" RSVP, -sean-
Halloween Cookie Pizza 3/4 cup Light brown sugar 1/2 cup Butter flavored shortening 1 Egg 1 tablespoon Water 1 teaspoon Vanilla extract 1 1/4 cups Flour 1/2 teaspoon Baking soda 1/4 teaspoon Salt 1 cup Peanut butter chips 1 cup Miniature marshmallows 1/2 cup Semi-sweet chocolate chips 1/2 cup Pecans, chopped Chocolate Drizzle: 1/4 cup Semi-sweet chocolate chips 1 1/2 tablespoons Butter-flavored shortening Orange Drizzle: 1/2 cup Powdered sugar 1 tablespoon Water 3 drops Yellow food coloring 2 drops Red food coloring Preheat oven to 350 degrees. Lightly grease 12" round pizza pan. In large bowl, beat sugar and shortening until creamy . Add egg, water and vanilla and beat well. In a separate bowl, stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until blended. Stir in peanut butter chips. Spread batter in prepared pan to within 1/2" of edge. Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows chocolate chips and pecans over the top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely Blend chocolate drizzle ingredients and drizzle over the top; blend orange drizzle ingredients, and drizzle over the chocolate. Let stand one hour until drizzle sets. Cut into wedges.Makes 16-20 servings. =========== Note:If you've tried one of our recipes, let us know how you liked them! =========== Sugar Free Recipe Section sugar free oatmeal cookies Ingredients: 1 1/2 cups rolled oats 2/3 cup butter, melted 4 egg whites 1 cup granulated artificial sweetener 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup milk 1 teaspoon vanilla extract 1 cup raisins Directions: Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins. Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. Thanks for reading these Recipes!
Sugar Free Recipe Section Ingredients: Cookie crust ingredients: 1/4 cup pecan pieces 2 cups biscuit mix 2/3 cup pitted dates 2 egg whites 3 Tablespoons warm water 1 teaspoons vanilla 6 Tablespoons butter 2 Tablespoons pecans (reserved) Pumpkin layer ingredients: 1 1/2 cups light cream cheese 1 cup solid pack pumpkin 3/8 teaspoon pumpkin pie spice 3/8 teaspoon cinnamon 12 packets Equal® (NutraSweet® as sweet as 2 teaspoons sugar each) 1/2 teaspoon vanilla 3 drops maple flavoring (if available) 1/2 cup whipping cream Instructions: Crust: Preheat oven to 350 degrees. Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in the pecans. Set aside. Use blender or food processor to purée dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended. Spread the moist dough to the edges of a 9" x 11" pan. The crust will be about 1/4 inch thick. Bake at 350 degrees for 7-10 minutes until slight touches of light brown can be seen. Set aside to cool. Pumpkin layer: Purée in food processor or blender all ingredients except whipping cream. Meanwhile, beat whipping cream until stiff. Then fold whipped cream into the pumpkin purée. Spread this pumpkin mixture evenly across the cooled cookie crust, and sprinkle on top 2 Tablespoons finely chopped pecans. Refrigerate until within 1 to 2 hours before serving. Then place the pan of pumpkin squares on an even surface in the freezer for 30 to 90 minutes until ready to serve. Makes 18 2" x 3" servings. =========== Note:If you've tried one of our recipes, let us know how you liked them! =========== Ingredients: 3/4 cup (approximately 12) cherries, rinsed and halved 1/2 cup fruit-sweetened cherry yogurt 1/3 cup 1% milk 1 packet Equal® ( NutraSweet® as sweet as 2 teaspoons sugar) Instructions: Fully freeze the cherries. Freeze the yogurt for an hour. Thoroughly purée all ingredients in a blender or food-processor. Serve immediately. Makes one portion. =========== Note:If you'd like to share a recipe with us, by all means write us! =========== Ingredients: 1 1/4 cups unbleached flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon lite (or regular) salt 2 Tablespoons dried ground orange rind 2/3 cup fruit-sweetened whole cranberry sauce 1/4 cup orange or tangerine juice concentrate 3/4 cup apple juice concentrate 1/3 cup all fruit orange marmalade 2 egg whites 2 1/2 to 3 Tablespoons canola or safflower oil 1/4 cup water 1 1/2 cups thin-rolled (quick) oats Instructions: Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats. Fill muffin cups 3/4 full, and bake at 350 degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated. Makes 1 dozen muffins. Thanks for reading. Thanks for reading today's Recipes! What do you think of it? will you try any of it? why or why not?