1 (3 oz) pkg cherry jello
1 cup boiling water
1 (20 oz) can crushed pineapple
1 1/2 cups hot cooked rice
1 cup cool whip
in a bowl, dissolve jello in boilng water. drain pineapple, reserving juice; set pineapple aside. add juice to jello. stir in rice. chill until mixture begins to thicken. fold in cool whip and pineapple. chill for 1 hour.
10 servings
Coffee beans aren’t beans. They are fruit pits.
USE WINE TO ADD A UNIQUE FLAVOR TO DISHES – Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine you use in a dish is the kind you would most enjoy drinking with it. White wines are usually served with fish and white meats, and red wines with dark meats. Don’t worry about the finished dish containing alcohol. Wine loses it’s alcohol when simmered long enough so no trace of alcohol remains. An easy way to create such a sauce is to deglaze your pan using wine. If needed, thicken with a little cornstarch.
Alligator kebabs are popular in southern Louisiana, USA.
3 tbs olive oil
1 tbs worcestershire sauce
3 cloves garlic, minced
1/4 cup chopped parsley
3 tbs chili powder
2 tsp cumin
2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
pinch of cayenne pepepr
1 1/2 lbs london broil
preheat the broiler. line a broiler pan with foil.
in a small bowl, combine the oil worcestershire sauce, garlic, parsley, chili powder, cumin, paprika, salt, black pepper, and cayenne.
place the steak on the broiler pan and brush with half of the marinade. broil the steak 4″ from the heat for 7 minutes.
turn the steak over, brush the other side with the remaining marinade, and broil 4″ from the heat until well browned: about 7 minutes for medium-rare, 9 minutes for medium, 11 minutes for well-done. let the steak stand for 5 minutes before slicing.
to serve, cut the steak into thin slices across the grain and on the diagonal.
serves 6
5 large, ripe peaches, peeled, pitted and chopped
1/2 cup chopped pitted dates
2 tbs minced onion
1/2 cup firmly packed light brown sugar OR a natural sweetener
1/4 cup cider vinegar
1 tbs fresh lemon juice
1 tsp peeled and grated fresh ginger
1/2 tsp salt
14 tsp red pepper flakes (optional)
place all the ingredients in a 3 1/2 qt slow cooker. cover and cook on LOW for 2-3 hours.
remove the lid and let cool completely before storing in the refrigerator in tightly covered containers, where it will keep for 2-3 weeks.
makes about 3 1/2 cups
3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
3 eggs plus 2 egg whites, OR 4 eggs
1 cup packed dark brown sugar
1/3 cup vegetable oil
1 1/4 cups honey
3/4 cup cold brewed coffee OR tea
1/4 cup freshly squeezed orange juice, brandy, OR whiskey
1/2 cup dark raisins
1/2 cup dried apricots, chopped
preheat the oven to 325 degrees. spray or grease and lightly flour a 10″ bundt pan.
in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and allspice. set aside.
in another large bowl, with an electric mixer, beat the eggs, egg whites, if using, sugar, and oil until light. add the honey and mix well. add the dry ingredients alternately with the coffee and orange juice, mixing only until blended. stir in the raisins and apricots.
pour the batter into the prepared pan. bake in the center of the oven for 1 hour and 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. cool the cake for 20 minutes in the pan on a wire rack. loosen the cake from the sides of the pan using a flexible spatula. carefully unmold it onto a plate or cardboard round and let cool completely.
makes 1 (10″) bundt cake
1 cup graham cracker crumbs
1/4 cup oreo cookie crumbs (3 cookies with filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter (not chunky)
3 (8 oz) pkgs cream cheese, softened
1 cup sour cream
1 cup sugar
1 1/2 tsp vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled regular-size reese’s peanut butter cups (not bite-size)
preheat the oven to 375 degrees.
in a medium bowl, combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter.
press the crumbs firmly over just the bottom of an 8″ springform pan. bake for 6-8 minutes.
when the crust is cool, spread the peanut butter in a circle in the center of the crust. you don’t need to spread the peanut butter to the edge – leave an inch margin all around.
you’ll need two separate bowls for the two fillings, one larger than the other. in the larger bowl, with an electric mixer, beat together the cream cheese, sour cream, sugar, and vanilla until smooth.
remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. add the chocolate syrup to this mixture and combine.
pour the large bowl of filling into the pan and spread it evenly over the crust.
pour the chocolate filling onto the other filling and spread it out. using the tip of a knife, swirl the chocolate into the white filling beneath it. a couple of passes should be enough.
lower the oven temperature to 350 degrees. bake the cheesecake for 60-70 minutes or until a knife inserted into the center of the cheesecake comes out clean. remove from the oven and allow it to cool.
when the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for about 45 seconds, then spread it out evenly over the cheesecake. be sure to cover the entire surface of the filling.
unwrap the peanut butter cups and chop them into small chunks.
sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. chill.
slice the cake 5 times through the middle to make 10 slices.
serves 10
8 slices whole wheat bread, cut in cubes
1 lb cheese, grated
1 1/2 cups chopped lean sausage, precooked (lean ground beef can be used as a substitute)
6 eggs
3 cups whole milk
3/4 tsp dry mustard
salt and pepper
layer bread cubes in a greased 9″x13″ pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings, to taste. set overnight in the refrigerator. start iin a cold oven; bake at 350 degrees for 45 minutes. serve piping hot.
1 (8 oz) pkg pitted dates, coarsely chopped
1 1/2 cups orange juice
2 1/2 cups flour (pack it down when you measure it)
1 1/2 cups firmly packed brown sugar
1/2 tsp salt
1 1/2 cups softened butter
2 cups quick OR old-fashioned oats, uncooked
1 cup shredded coconut (for the batter)
1 cup chopped nuts (walnuts OR pecans)
1/2 cup shredded coconut (for a topping)
preheat oven to 350 degrees with the rack in the middle position.
in a medium saucepan, combine the dates and the orange juice. do not cover. bring the mixture to a boil.
reduce the heat to simmer and cook for 15-20 minutes, or until thickened, stirring occasionally.
move the saucepan to a cold burner and let it cool.
in a large bowl, combine the flour, sugar, and salt. mix it thoroughly.
cut in the softened butter with a pastry blender, or two knives until the resulting mixture is crumbly. (you can also do this with a food processor and cold butter cut into pieces. use the steel bleade in an on and off motion until the mixture is crumbly.)
stir in the oats,coconut, and nuts. mix throughly.
spray a 9″x13″ cake pan with nonstick cooking spray.
measure out 4 cups of the oat mixture and set it on the counter to use for a topping. press the remainder of the oat mixture in the bottom of your baking pan.
spread the date mixture evenly over the crust to within a quarter inch of the edges.
sprinkle the date mixture with the remaining oat mixture.
sprinkle the remaining 1/2 cup coconut on the top and pat it down gently.
bake at 350 degrees for 35-40 minutes, or until light golden brown on top. cool completely in the pan on a wire rack.
when completely cool, cut into bars. store them in a tightly covered container.
makes 36 bars
