Author Archives: Yumolicious

PECAN DIVINES

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2 cups melted butter (4 sticks)
3 cups sugar
1 1/2 cups brown sugar
4 tsp vanilla
2 tsp salt
4 beaten eggs
5 cups flour (no need to sift)
3 cups chocolate chips
4 cups chopped pecans

preheat oven to 350 degrees, rack in the middle position.

melt the butter. mix in the sugars. add the vanilla and the baking soda and mix. add the eggs and stir it all up. add half the flour, the chocolate chips, and the chopped pecans. stir well to incorporate. add the rest of the flour and mix thoroughly.

drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. if the dough is too sticky to handle, chill it slightly and try again. bake at 350 degrees for 10-12 minutes or until nicely browned.

let cool two minutes,then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

makes approx 10 dozen cookies

DEEP DARK CHOCOLATE CAKE

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1 box devil’s food cake mix
4 eggs
1 cup sour cream
3/4 cup water
1/4 cup vegetable oil
1 pkg instant chocolate pudding
1 (6 oz) pkg chocolate chips

combine first six ingredients and mix thorughly. add chocolate chips and mix. pour into a well-greased bundt pan. bake at 350 degrees for 50-60 minutes. cool for at least 20 minutes; remove from pan to complete cooling.

CORNMEAL CHEESE MUFFINS

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11/2 cups flour
1/2 cup yellow cormeal
1/4 cup sugar
1 tbs baking powder
3/4 tsp slt
1/2 cup small-curd cottage cheese
3/4 cup milk
1/4 cup oil
1 egg
1/2 cup shredded cheddar cheese
1/2 tsp dried thyme

in a mixing bowl,combine flour, cornmeal, sugar, baking powder and salt. in another bowl, mash cottage cheese with a fork; add milk, oil & egg. add to dry ingredients; stir just until moistened. fold in cheddar cheese and thyme. fill greased or paper-lined muffin cups 3/4 full. bake at 400 degrees for 20-25 minutes or until golden brown. cool in pan 5 minutes before removing to a wire rack.

makes 1 dozen

TURKEY-TORTILLA BAKE

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9 (6″) tortillas
1/2 lb ground turkey
1/2 cup chopped onion
3/4 cup mild OR medium taco sauce
1 (4 oz) can green chilies, drained
1/2 cup frozen whole kernel corn, thawed
1/2 cup (2 oz) shredded cheddar cheese

preheat oven to 400 degrees. place tortillas on large baking sheet, overlapping tortillas as little as possible. bake 4 minutes; turn tortillas. continue baking 2 minutes or until crisp. cool completely on wire rack.

heat medium nonstick skillet over medium heat until hot. add turkey and onion. cook and stir 5 minutes or until turkey is browned and onion is tender. add taco sauce, chilies and corn. reduce heat and simmer 5 minutes.

break 3 tortillas and arrange over bottom of 1 1/2 qt casserole. spoon half of turkey mixture over tortillas; sprinkle with half of cheese. repeeat layers. bake 10 minutes or until cheese is melted and casserole is heated through. break remaining tortillas and sprinkle over casserole. garnish, if desired.

4 servings

ROSEMARY BISCUITS

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1 (3 oz) pkg cream cheese, softened
1 3/4 cups bisquick
1/2 cup milk
2 tsp chopped fresh OR dried rosemary

cut cream cheese into biscuit mix with a pastry blender or fork until mixture is crumbly; add milk and rosemary, stirring just until dry ingredients are moistened.

turn biscuit dough out onto a lightly floured surface, and knead 3-4 times.

pat or roll dough to 3/4″ thickness; cut diagonally with a knife into 1″ diamonds. place on baking sheet.

bake at 400 degrees for 10 minutes or until lightly browned.

makes 2 dozen biscuits

B.Y.O.B.

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Ask couples to bring their 10 favorite ingredients in a paper bag. Divide into teams, give each team a bag, and challenge them to create a recipe using at least half of the items. Here’s a sample of some ingredients that would work well:

shredded cheddar cheese
refrigerated pie crusts
marinara sauce
black beans
mayonnaise
white wine
bacon
italian bread
celery
artichoke hearts

EASY PUDDING MILK SHAKE

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3 cups milk
1 1/2 cups chocolate ice cream, softened
1 (3.9 oz) pkg chocolate instant pudding mix

process all ingredients in container of an electric blender on LOW until smooth, stopping occasionally to scrape down sides. (blender will be very full.) serve immediately, or cover and chill up to 8 hours. stir well before serving.

makes 5 cups

FRESH ASPARAGUS SOUP

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3/4 lb fresh asparagus
5 cups water
1 tsp salt
1 1/2 cups chicken broth
1/4 tsp black pepper
dash of cayenne
2 tbs light creme fraiche (recipe noted below) OR plan low-fat yogurt

break tough ends off asparagus. cut remainder into 1″ pieces in a large saucepan, bring water and salt to a boil over high heat. add asparagus and cook until tender, 3-5 minutes. drain into a colander set over a bowl. measure out and reserve 2 cups cooking liquid.

place asparagus and reserved cooking liquid in a food processor or blender. puree until smooth. pour puree into a medium saucepan. stir in chicken broth, black pepper, and cayenne and bring to a boil. remove from heat and stir in light creme fraiche or yogurt.

4 servings

POTATO AND MACARONI SALAD

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2 cups elbow macaroni
2-3 russet potatoes, boiled, peeled, and cut into cubes
3-4 eggs, hard-boiled and chopped
1 tbs onion, finely diced
1 stalk celery,diced
1 tbs sweet pickle relish
1 (8 oz) pkg imitation crab, shredded
1 cup frozen peas, parboiled
mayonnaise to moisten ingredients
salt and pepper to taste

cook macaroni according to pkg directions. rinse and drain thoroughly. turn macaroni over occasionally until macaroni looks dry (about 30 minutes). in small bowl, combine onion, celery, and sweet pickle relish; set askde.

when items are cooled, combine all ingredients in large mixing bowl. drain excess liquid from onion, celery, and pickle mixture before using. mix all ingredients together to desired mayonnaise consistency; refrigerate.

8-10 servings

APPLE MUFFINS WITH CINNAMON CHIPS

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1 1/2 cups flour
1 tbs baking powder
1 tsp cinnamon
2 eggs
1/3 cup sugar
1 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup chopped peeled apples, such as granny smith OR golden delicious
1/2 cup cinnamon chips

preheat the oven to 400 degrees. line a muffin pan with paper cupcake liners.

sift together the flour, baking powder, and cinnamon into a large bowl. set aside.

in a medium bowl, whisk together the eggs, sugar, miik, and melted butter. stir into the flour mixture. add the apples and mix lightly. do not overmix the batter – leave it a little bit lumpy.

spoon the batter into the muffin pan, filling the cups three-quarters full. bake in the center of the oven for about 30 minutes, or until the muffins are firm to the touch. turn the muffins out of the pan and cool on wire racks.

makes 12 muffins