Marie Callendar's Honey Butter

Categories : Spreads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound Butter

1/2 cup Honey

6 slices Bacon; cook crisp -- crumble

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till lightand fluffy. Gradually on reduced speed, beat in honey and bacon, beating tillthoroughly combined and smooth. Keep refrigerated in covered container to serve within a week.

Kenny Rogers Roasters Corn Muffins

He knows when to hold em, and he knows when to fold em. And lately he's been folding em quite a bit as Kenny Rogers Roasters restaurants across the country have bolted their doors for lack

of interest. Looks like that whole "home meal replacement" think hasn't worked out too well for this fire-roasted chicken chain. But that doesn't mean that Kenny didn't know how to make awesome corn muffins that are served with every meal. And since it's becoming harder and harder to find a Kenny Rogers Roasters outlet, we have no choice but to duplicate these at home if we want to re-create this part of the Kenny experience.

Recipe Ingredient

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs, and salt in a large bowl.

3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

Serves 12

Recipe Ingredients

15 chocolate sandwich cookies

1/2 cup dry roasted peanuts

vegetable cooking spray

4 tablespoons butter or margarine

3 quarts chocolate ice cream

(7) 1.8 ounce packages milk chocolate covered peanut butter cups

(1) 8 ounce jar milk chocolate fudge topping

1/4 cup strong brewed coffee

2 tablespoons coffee flavored liqueur

Preparation

Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1

tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce.

International House of Pancakes Pumpkin Pancakes

During the holiday season this particular pancake flavor sells like...well, you know. It's one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup.

Recipe Ingredients
2 eggs

1 1/4 cups buttermilk

4 tablespoons butter, melted

3 tablespoons canned pumpkin

1/4 cup granulated sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.

2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.

4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.

5. Flip the pancakes and cook other side for the same amount of time, until dark brown.

Serves 3 to 4

HOSTESS TWINKIES

Serving Size : 6
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Margarine
1/2 c Crisco
1 c Sugar
3/4 c Evaporated milk
1 tb Vanilla


-----CAKE-----
3 lg Eggs
3 1/2 ts Baking powder
1 1/2 ts Vanilla
2 c Flour
1 c Milk
1/2 c Butter
1 1/2 c Plus 1/2 cup Sugar
Sugar
1 t Salt

FILLING: Mix recipe together and bake in 13 x 9 pan cut cake into sections and layer with cake, filling and more cake.

Great American Cookies White Chunk Macadamia

When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned.

The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, we have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges.

This will give the cookies the perfect chewy texture when they cool.

Recipe Ingredient
1/2 cup butter (1 stick), softened

1 cup brown sugar

1/2 cup coconut flakes, finely minced

1 egg1 tablespoon milk

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces solid white chocolate, cut into chunks

1 cup macadamia nuts, chopped

1. Cream together the butter and sugar in a large bowl with a mixer on high speed.

2. Add the coconut, egg, milk, and vanilla and mix well.

3. In another bowl combine the flour, baking soda, baking powder, and salt.

4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.

5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

6. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original.

Makes 16 to 18 cookies.

Great American Cookies Snickerdoodles

Rather than trying to beat the competitors - especially if they have an exceptional product - Mrs. Fields Famous Brands waves the cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business -- Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States.

That's how you make the dough! One of the all-time favorites you can snag at any of the 364 Great American Cookies outlets is this clone of the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy like the other cookies, and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. And a couple bites will make you wonder: "Got milk?!"

Recipe Ingredient
1/2 cup butter (1 stick), softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

Topping

2 tablespoons granulated sugar

1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Makes 16 to 18 cookies.

Famous Amos Chocolate Chip Cookies

Serving Size : 1

Categories : Desserts Cookies Low-Fat

Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beatin sugars, beating until very creamy. Beat in eggs, then each remainingingredient, except chips and pecans When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie , placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or untilgolden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

Entenmann's Pound Cake

Recipe Ingredients
1/2 lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract

Preheat oven to 325 degree. Spray an 8 Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes. Spread thick and creamy batter evenly in prepared loaf dish. Bake 65 minutes or until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish. Slice ? thick. If freezing, be sure to slice before freezing loaf. Thaw to use within 6 months.

Entenmann's Apple Crumb Cake

Recipe Ingredients
1/3 cup Butter
4 Granny Smith Apples
1/2 cup Sugar
1 tsp Lemon peel
1/2 tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2 cups Flour
3 tbsp Sugar
1/2 tsp Salt
1 package Active dry yeast
1/2 cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
1/2 cup Chopped pecans
6 tbsp Flour
1/2 cup Confectioner's sugar
3 tbsp Butter
1/2 tsp Cinnamon

Melt butter in large skillet. Pare, core and slice apples to few pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool.

In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 degree. Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 1/2 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread filling lengthwise down center of the dough. Starting about for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet.

Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature 10 minutes. Preheat oven to 375 degree. Combine rest of ingredients for topping. Sprinkle over loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.

El Torito Sweet Corn Cake

Recipe By : El Torito Restaurant, California
Serving Size : 12
Preparation Time :0:30
Categories : Breads Mexican

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

My favorite, and well worth the effort. Masa harina comes in a bag like flour and can be found with the flour in most supermarkets. It's the flour to use for corn tortillas. The recipe doubles easily and turns out well with either of the two methods provided. Ann Weeks, Corona Method two is the moist scoop we usually get at the restaurant. lace butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased8-inch-square baking pan. Cover with foil.

Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
Method 2: Place pan in a larger pan and pour boiling water half way up corncake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corncake pan from water.
Let cooked cake stand at room temperature for few minutes before cuttinginto squares or using a small ice cream scoop to serve.
Makes 10 to 12 small servings. Store leftovers in the refrigerator.

DoubleTree Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S.chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 90s using arecipe from a small bakery in Atlanta.

All of the cookies - which weigh in at an impressive two ounces each - are baked fresh every day on the hotel premises. Raves for the cookies from customers convinced the hotel chain to start selling the chocolaty munchables by the half-dozen. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered in the mail, you'll want to try this cloned version fresh outof your home oven.

Just be sure to get the cookies out of there when they are turning light brown. This way they'll stay soft in the middle when cool. For even better results,you can chill the dough overnight before you commence with the ceremonial baking.

Recipe's ingredients:
1/2 cup rolled oats

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.

2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.

3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.

5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Makes 20 cookies.

Denny's Cheese Soup

Categories: Soups, Cheese
Yield: 4 servings

Recipe's ingredients:
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot -BUT DO NOT LET IT BOIL! . Do not freeze because of the mayo. Use within a week.

Cracker Jacks

Serving Size : 1
Categories : Snacks Popcorn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Peanuts -- warmed
1 cup Butter
5 cups Popped corn -- warm
2 cups Brown sugar -- packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown suagr and syrup. Cook till thick then add baking soda; stir. Pour over warmed popped corn and peanuts. Stir well. Let cool and munch down.

Cinnabon Cinnamon Roll

Serving Size : 12
Categories : Rolls

Recipe
INGREDIENTS:
DOUGH
1/4 cup warm water,
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened,
1 tablespoon sugar
1/2 teaspoon salt,
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar -- packed
1 tablespoon cinnamon,
1/4 cup butter -- softened CREAM CHEESE CINNAMON FROSTING,
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar

*********

Preparation Instructions:

Dough;

(Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cream

Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. This recipe has been adjusted so that the dough can be prepared in your bread machine. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

Chili's Chocolate Chip Paradise Pie

What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet, just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup.

It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine.You just have to be sure your pan is super hot to getthat authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome!

Recipe
Cookie Layer

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup butter (1 stick), softened

1/3 cup granulated sugar

1 egg

1 tablespoon milk

1/2 teaspoon vanilla extract

1/2 cup shredded coconut

Crust Layer

6 tablespoons butter

1/4 cup sugar

1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips

1/2 cup chopped walnuts

Cinnamon Butter

1/2 cup butter (1 stick), softened

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream

chocolate syrup

caramel syrup

6 tablespoons chopped walnuts

1. Preheat the oven to 325 degrees.

2. Combine the flour, baking soda and baking powder in a medium bowl.

3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.

4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.

5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.

6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.

7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.

8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.

9. Bake for 40-45 minutes or until the edges of the pie become light brown.

10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.

11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the pie into 9 pieces and place one into the hot skillet. If the pie has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.

12. Place a scoop of ice cream on top of the pie.Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.

Makes 9 desserts.

Chevys Garlic Mashed Potatoes

This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many dishes, Mexican or otherwise.

Just give yourself the time to bake and cool the potatoes.

Recipe's ingredients

4 medium/large russet potatoes

1 tablespoon butter

1 tablespoon minced fresh garlic (3-4 cloves)

3/4 cup water

1/2 cup cream

3/4 teaspoon salt

1/8 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.

3. Mash potatoes and remove about half of the skin. You want to leave the rest in.

4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.

5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.

Serves 4.

Boston Chicken Stuffing

Categories: Dressings, Vegetables
Yield: 8 side dish


Recipe's Ingredients:
10 oz Can sliced carrots; undrain
4 oz Can slices mushrooms;undrain
14 oz Can chicken broth
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350~ about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Boston Chicken Squash

Categories: Vegetables
Yield: 6 servings

Recipe's Ingredients:
2 Butternut squash; halve long, remove seeds
Margarine or butter
Salt
1/2 c Brown sugar; packed
1/2 c Honey
1/2 ts Ground ginger
1 ts Pumpkin pie spices
4 tb Butter or margarine; melted

Preheat oven to 400 . Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut-side up about 10 minutes longer or until browned and soft. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpie pie spice and butter. Beat with electric mixer at med speed until smooth. Return to oven, covered in foil, just to keep warm until time to serve, 325 for 30 minutes. Refrigerate leftovers for about a week or freeze up to 4 months.

Boston Chicken Creamed Spinach

Boston Chicken Creamed Spinach


Categories: Vegetables
Yield: 4 servings

Recipe's ingredients:
1 tb Flour
4 tb Butter, margarine or canola oil
1/2 ts Garlic salt
Salt and pepper
20 oz Frozen chopped spinach; cook and drain
1 sm Onion; diced

In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion. (MY NOTE:I'd substitute fresh minced garlic for the garlic salt).