Archive for December 2008

Lucky Bean Soup

December 29, 2008

Lucky Bean Soup

Adapted from Homemade Gourmet

Recipe Yields: 8

 

Ingredients

1 Homemade Gourmet® Lucky Bean Soup Mix with beans and seasoning packet

6 cups water

1 15 ounce can stewed tomatoes

1 pound smoked sausage, cut in slices (optional)

 

Directions

1. Rinse beans thoroughly, removing and small pebbles that may be present.

 

2. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Add rinsed beans, seasoning, and water.

 

3. Cover and cook on high 4 to 6 hours or on low 6 to 8 hours.

 

4. During last 45 minutes, stir in tomatoes; simmer on low for 45 minutes or until ready to serve.

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Mushroom Puffs

December 29, 2008

Mushroom Puffs

Adapted from Homemade Gourmet

 Recipe Yields: 16

 

 

Ingredients

2 8-count cans refrigerated crescent rolls

1 8-ounce package cream cheese, softened

1 4.5-ounce can mushrooms, drained and chopped

2 green onions, chopped

1 tablespoon Homemade Gourmet® Mock Spinach Seasoning

1 egg, beaten

1 tablespoon poppy seeds, optional

 

Directions

1. Preheat oven to 375 degrees. On a clean cutting board, lay out crescent roll dough and seal seams and perforations.

 

2. Blend cream cheese, mushrooms, onions and seasoning and spread over dough.

 

3. Roll up jelly roll fashion (lengthwise). Place in freezer for 15 minutes to firm dough slightly. Slice into one inch pieces.

 

4. Brush tops with beaten egg, sprinkle with poppy seeds and bake for 10 minutes. Serve hot.

Sassy Sangria Party Blender

December 29, 2008

Sassy Sangria Party Blender

Adapted from Homemade Gourmet

Recipe Yields: 8

 

Ingredients

1/2 cup Homemade Gourmet® Sassy Sangria Party Blender Mix*

1 750ml bottle of merlot**

1 20-ounce can pineapple chunks or rings, undrained

1 10 or 16-ounce jar marachino cherries (without stems), undrained

 

Directions

1. Place all ingredients into a pitcher or punch bowl and stir until the mix is completely dissolved. Chill for 1 hour or overnight and serve over ice.

 

2. To make a sangria slush, put 2 cups of prepared sangria in a blender with 2-3 cups crushed ice. Blend to desired consistency and serve.

 

*Mix will make 2 recipes for a total of 16, 6-ounce servings.

 

**To make a non-alcoholic version, substitute 3 cups of any dark fruit juice for the merlot. Follow all other directions as written.

 

Serving option: Add 1/2 – 1 cup rum or vodka to the juice version to make a great party punch!

Christmas Slush Punch

December 29, 2008
Christmas Slush Punch
Adapted from Homemade Gourmet

 

 Recipe Yields: 8

Ingredients

2 pouches unflavored gelatin

1 Homemade Gourmet® Raspberry Tea Mix

2 cups boiling water

1 tablespoon lemon juice

1 46-ounce can pineapple juice

2 2-liter bottles ginger ale

6 ounces fresh or frozen raspberries, optional

 

Directions

1. Dissolve gelatin and tea mix in hot water. Add lemon juice and pineapple juice.

2. Pour into two 4-cup bowls or 1 large mold or salad bowl. Add raspberries, if desired. Freeze at least 24 hours.

3. Place frozen mold in punch bowl or serving bowl and fill with Ginger ale. Allow thawing of the frozen mold to half its size before serving.

Razzle Dazzle Punch

December 29, 2008

Razzle Dazzle Punch

Razzle dazzle your party guests with a tasty and bubbly, non-alcohlic drink with a recipe adapted from Homemade Gourmet.

Recipe Yields: 8

Ingredients

1 Homemade Gourmet® Peach Tea Mix

1 2-liter bottle 7-up® (2.1 quarts)

 

Directions

1. Prepare by the glass, 2 tablespoons tea for every 8 ounces of 7-up. Or prepare several servings by blending 1 cup tea mix with one quart of 7-up. Stir until tea is dissolved.

2. Serve over ice, or chill, covered, in the refrigerator until serving.

 

Times

Preparation Time 5 minutes

Snowy Chocolate Baby Cakes

December 18, 2008

Snowy Chocolate Baby Cakes Adapted from Southern Living

Prep: 45 min., Bake: 22 min., Cool: 35 min. During testing, we found that muffin cups ranged from 2 1/2 to 3 oz. each. The size you have will determine your yield.
Yield
Makes 24 servings
Ingredients
1 (18.25-oz.) package devil’s food cake mix
1 (16-oz.) container sour cream
1/2 cup milk
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
24 paper muffin cups
Winter White Glaze
Garnishes: red cinnamon candies, fresh bay leaves*
Preparation
1. Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed. Spoon batter into 24 greased and floured muffin cups.
2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
3. Arrange cakes upside down on a serving platter. Spoon Winter White Glaze over cakes (about 1 Tbsp. per cake), spreading with a spatula to thoroughly cover cakes. Garnish, if desired.
*Fresh mint leaves may be substituted.

Crescent Wreath

December 18, 2008

Crescent Wreath Adapted from Pillsbury

30 Min Total Time:

INGREDIENTS
Wreath
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

DIRECTIONS
1. Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet.
2. Remove dough from one can, keeping dough in one piece; do not unroll. With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup.
3. Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center.
4. Bake 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
5. Top the cooled wreath with Spinach Dip and Garnish

Garnishes
1/4 cup chopped red bell pepper
2 tablespoons chopped green onions (2 medium)
1 tablespoon chopped fresh parsley
Green bell pepper, cut into holly leaves
Small cherry tomatoes

Cherry Icebox Cookies

December 17, 2008

CHERRY ICEBOX COOKIES Adapted from Christmas with Southern Living, 1995

Speed the chilling of the dough by placing the rolls in the freezer; then just slice and bake.

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/4 cup red decorator sugar (optional)

Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.

Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.

Shape dough into two 1 1/2-inch diameter, 8-inch long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Lightly grease cookie sheets.

Unwrap frozen dough and slice into 1/4-inch thick slices, using a sharp knife. Place on prepared cookie sheets.

Bake at 400 degrees F for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

Yield: 4 dozen

Chicken Enchilada Soup

December 17, 2008

Chicken Enchilada Soup

Ingredients
7 tablespoons Homemade Gourmet® Chicken Enchilada Seasoning (or 1 mix)
1 14.5-ounce can diced tomatoes
1 cup milk
4 cups water
1 12.5-ounce cans diced chicken or 1 cup cooked chicken, shredded (optional)

Directions
1. In a 2-quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.

2. Bring to a rolling boil on medium-high heat, then reduce heat and simmer 15 to 20 minutes, stirring occasionally.

3. If you like, add cooked chicken and heat through, about 5 minutes.

Leaping Lords Cheesecake

December 11, 2008

Leaping Lords Cheesecake

A recipe Adapted from Homemade Gourmet

2 8-ounce packages cream cheese, softened
2 tablespoons cocoa
1 package Homemade Gourmet Basic Cheesecake Mix
4 ounces Three Musketeers candy bar or any candy bar of
your leaping lord’s choice (about 1 cup chopped)
8-ounce container whipped topping, thawed and divided
chocolate cookie pie crust

Beat first three ingredients together until smooth and creamy, stir in candy pieces and half of the whipped topping.
Spoon mixture into crust. Chill 2 hours or overnight.
If desired, top with remaining whipped topping and garnish with additional chopped candy bar. Serves 8.