Cream butter and sugar well, then add the vanilla and liquid. Beat until smooth.
]]>Spray a skillet with non-stick cooking spray and preheat over medium heat.
Combine ingredients in a blender until smooth.
Pour batter onto skillet to form 5" pancakes. Flip when the bubbles in the center of the pancake pop. Cook for 30 seconds on remaining side.
Makes 8-10 pancakes
]]>Mix it all together and enjoy.
]]>Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.
Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
]]>Heat the olive oil in a large saucepan over medium heat. Add the onion, potato, garlic, ginger, coriander, and curry powder and cook until the onion is soft and translucent, 5-8 minutes. Add the carrots and stock and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, or until the carrots are tender.
Puree in a blender and season to taste with salt and pepper.
]]>PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
]]>PESTO
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 oz pine nuts
1/2 cup grated Parmesan cheese
If making pesto, combine basil and garlic in a food processor. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Start water boiling to cook pasta. Cook pasta according to package directions.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream. (Alternatively, use heat-safe immersion blender to mix in pan.) Add tomatoes, nutmeg, and salt and pepper to taste. Simmer for 5 minutes, or until thickened.
Prep time: 25 minutes
]]>Prepare rice as directed on package, substituting chicken broth for water.
Saute tomatoes, garlic and onion in about 1 Tbsp of butter. Add 3 Tbsp of taco seasoning and stir until combined. Add beans. Mix cooked rice with tomato/garlic/onion mixture and salt to taste. Set aside.
Brown ground beef. Add 3 Tbsp of taco seasoning and 2-3 ounces of water to make taco meat.
Spread half of the jar of salsa verde in the bottom of a large casserole dish. Add a layer of tortillas (it's okay if the tortillas overlap). Spread half of the rice mixture over the tortillas. Add half of the cheese on top of the rice mixture. Add another layer of tortillas. Pour all of the enchilada sauce on top of the tortillas, spreading it evenly. Add all of the ground beef, then pour the drained corn on top of the beef. Next add the remaining rice, then the remaining salsa verde. Add the remaining cheese on top.
Bake at 375° for 25-35 minutes, until cheese is melted and beginning to brown.
Serve with cilantro and sour cream.
]]>Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4 inch strips. Slice green onions; set aside tops for garnish.
Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets. Mix well.
Add vegetable oil to 12-inch skillet; heat over medium high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork.
Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet. Cover; bring to a boil and cook 4-5 minutes or until noodlesare softened. Add pork; stir to break apart noodles. SRemove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.
Makes 6 servings. Per serving: 530 calories, 24 g fat (8 g saturated), 100 mg cholesterol, 38 g carbohydrates, 38 g protein, 1280 mg sodium, 2 g fiber.
]]>Place ingredients in bread machine pan in the manufacturer's recommended order. Select Wheat cycle. Use Light crust color.
]]>In a large bowl, combine 1 cup flour, cheese, basil, sugar, undissolved yeast, and salt. Heat water and olive oil until very warm (120° to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 - 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; shape each half into a round loaf. Cut an "X" about 1/4-inch deep in center of each loaf. Place on greased baking sheets; lightly dust loaves with flour. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375° F for 20-25 minutes or until done. Remove from sheets; coon on wire rack.
Makes 2 loaves.
]]>3 cups uncooked bow-tie (farfalle) pasta (7 1/2 oz)
1/8 tsp curry powder
2 tsp soy sauce
1/2 to 3/4 lb chicken breasts, sliced and cut in half crosswise
1 Tbsp vegetable oil
1 bag frozen stir-fry vegetables
1 Asian seasoning packet (from Ramen, etc.)
2 tsp lime juice
1 tsp creamy peanut butter
3/4 cup Alfredo sauce
3 Tbsp coconut
3 medium green onions, sliced (3 tablespoons)
1 cup peanuts
In 3-quart saucepan, cook pasta as directed on package; drain. Return to saucepan; cover to keep warm.
Meanwhile, in 10-inch skillet or work, heat oil over medium-high heat. Add chicken and soy sauce; sprinkle chicken with curry powder. Cook and stir 4 to 5 minutes or until no longer pink in center.
Add frozen vegetables and Asian seasoning pack. Heat to boiling. Reduce heat; cover and cook 6 to 9 minutes, stirring frequently, until vegetables are crisp-tender. Stir in lime juice and peanut butter.
Stir Alfredo sauce into cooked pasta to coat. Spoon vegetable mixture over pasta mixture; stir until well mixed. Spoon onto individual serving plates; top with coconut, onions, and peanuts.
Makes 4 servings. Per serving: Calories 480; Total Fat 26g; Cholesterol 105mg; Sodium 1270mg; Total Carbohydrate 38g (Dietary Fiber 4g); Protein 25g
]]>1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
3/4 cup finely chopped toasted almonds
1 tsp ground allspice
3/4 tsp ground cinnamon
1/2 cup butter or margarine, softened
1 tsp vanilla
1/2 tsp almond extract
1 cup powdered sugar
1. Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.
2. Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack.
4. Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes.
Makes: About 2 dozen cookies
]]>Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1/2 tsp almond extract
1 egg, slightly beaten
Filling
1 package (7 or 8 oz) almond paste (not marzipan)
1/2 cup sugar
1 cup finely chopped dried apricots (6 oz)
6 oz cream cheese, softened
2 eggs
1 tsp lemon juice
Topping
1 bag (12 oz) white vanilla baking chips (2 cups)
2/3 cup whipping cream
1/2 cup sliced almonds
Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
Bake 20 to 25 minutes or until set. Cool 30 minutes.
Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes: 36 bars
]]>2 Tbsp olive oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 cup thinly sliced onion
1 package (8 ounces) mushrooms, sliced
1 1/2 tsp McCormick® Worcestershire Ground Black Pepper Blend, divided
1 tsp Garlic Salt
1/2 tsp Italian Seasoning
1/2 cup heavy cream
1. Heat oil in large nonstick skillet on medium-high heat. Add chicken, onion and mushrooms. Sprinkle with 1 teaspoon of the Worcestershire Pepper, garlic salt and Italian seasoning. Cook and stir 5 to 7 minutes or until chicken is lightly browned.
2. Stir in cream and remaining 1/2 teaspoon Worcestershire Pepper; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and sauce is slightly thickened.
Serves: 4
]]>