September 12, 2003

Mini Issue

Hi Everyone,

Just a quick note here to let you know that Mom's Diner at That's My Home has been updated this week with new recipes for Desserts. There are new recipes for Bread Puddings, Upside Down Cakes, Rice Puddings and a page with Old-Fashioned Desserts. I promised every week in these mini issues to send a tried and true recipe from my kitchen. This week it is Corn Beef Casserole and Snickers Cheesecake Squares. I hope you enjoy them!

For those of you that have just signed up, I'll explain how this newsletter is going to work. On the first of the month you will receive our regular newsletter like the September 1 issue. Then once a week I will send out a couple of tried and true recipes from my kitchen and a few other recipes.

     Mary Ellen        

MY RECIPES FOR SEPTEMBER 12

CORN BEEF CASSEROLE

1 C. Milk
1/2 C. Onion - diced fine
1 can Cream of Chicken Soup
1 can Corn Beef
1/2 C. Cheddar Cheese - grated
6 oz. package of Elbow Macaroni - cooked

Add corn beef to a large bowl. Break it up in small pieces. Add onion, milk and soup; stir to blend. Add macaroni and mix well.

Pour into a greased casserole dish. Top with cheese.

Bake at 375°F. for 45 minutes.

SNICKERS CHEESECAKE SQUARES

Crust:
2 C. Oreo Sandwich Cookie Crumbs
1/4 C. Butter, melted

Mix crumbs and butter. Press onto bottom of 13 x 9 inch baking pan.

Filling:
Four 8 oz. packages Cream Cheese - softened
1 C. Sugar
1 t. Vanilla
4 Eggs
4 bars (2.07 oz) Snickers - chopped, divided

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Gently stir in 1 cup of the chopped candy bars. Pour into crust. Sprinkle with remaining chopped candy bars.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

Variation: Chocolate Covered Cheesecake Bars: Prepare and bake as directed. Cut into 32 bars. Place bars on wire rack. Melt 12 oz semi-
sweet chocolate chips with 2 tablespoons shortening. Pour over bars to completely cover with chocolate.
 

Don't forget if you are looking for recipes for Halloween to visit us
at Razzle Dazzle Recipes.

CRISPY CARAMEL CORN

1 heaping T. oil
1 C. unpopped popcorn
2 t. salt
2 C. light brown sugar
2 sticks (1 C.) salted butter
1 C. light corn syrup
1/2 t. baking soda

Heat oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.

Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 235° F. on a candy thermometer, about 8 minutes. Remove from heat.

Heat oven to 250° F. Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels.

Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.

Makes 13 Cups.

PUMPKIN ROLL

3 eggs
2/3 C. canned pumpkin
1 C. sugar
1 t. salt
1 t. baking soda
1 t. cinnamon
3/4 C. flour
1/2 C. nuts (optional)
Confectioners' sugar as needed

Filling:

8-oz. package cream cheese, softened
1 T. butter
1 T. vanilla
1 C. confectioners' sugar

Heat oven to 375 degrees. Line a 15-by-10-inch baking pan with waxed paper. Grease, and set aside.

Mix together eggs, pumpkin, sugar, salt, baking soda, cinnamon and flour until well-combined. Spread in pan. Sprinkle with nuts (if using). Bake 15 minutes.

Sprinkle a clean kitchen towel with confectioners' sugar, and turn the cake out on it. Peel off waxed paper. Sprinkle top with confectioners' sugar. Roll up (from the short end), and refrigerate one hour.

To make filling: Beat together cream cheese, butter, vanilla and confectioners' sugar.

To assemble cake: Unroll cake and spread with filling (spread thickest at the end where you will start the roll). Reroll, and refrigerate. Slice and eat when well-chilled.

Serves 8.

I had a request in my e-mail this week for Cracker Barrel's Cider Chicken. If anyone has it would you please share it? Send it to me at

http://www.razzledazzlerecipes.com/email.htm  and I will publish the recipe next week.

MEXICAN CHICKEN PIZZA

1 prepared pizza crust (we used Boboli) or thawed frozen bread dough - see note
8-oz. package cream cheese (low-fat is fine)
1 t. cumin
about 1 1/2 C. cooked chicken breast -- store- bought rotisserie or
left-over -- shredded
1 1/2-2 C. shredded Cheddar cheese
3 to 4 fresh tomatoes, chopped
Optional: cilantro, chopped fresh or dried (use 2 T. fresh)

Preheat oven to 400° F. While oven heats, combine cream cheese and cumin. Shred chicken and chop tomatoes (if the tomatoes are hard and
juiceless, use 1 to 1 1/4 cups of salsa).

When oven is hot, brush prepared crust with olive oil and bake 5 minutes. Remove from oven.

Spread cream cheese mixture evenly over crust. Top with chicken, cheddar cheese and tomatoes. Sprinkle cilantro over all. Bake 5 to 7 minutes until cheese is melted.

Note: If using frozen bread dough: Grease pizza pan or 13 x 9-inch pan with olive oil. Dust with flour. Roll out dough and press into pan. Brush with olive oil and bake for 8 to 10 minutes or until lightly browned. Remove from oven and follow above steps.

POTATO PIE

6 medium russet potatoes
2 extra-large eggs
1/4 C. grated Parmesan cheese
Salt and pepper, to taste
Bread crumbs
1/2 C. mozzarella, cut in thin strips
1/2 C. prosciutto or pepperoni, cut into thin strips

Boil potatoes in their jackets until well-cooked, or tender when a fork is inserted. Peel and put potatoes through a ricer. Or mash well so no lumps remain.

Beat eggs lightly with fork and add, along with grated cheese, salt and pepper, to mashed potatoes. Thoroughly mix. Butter a 9-inch glass pie plate or oblong casserole. Sprinkle with bread crumbs.

Place half of potato mixture in dish. Sprinkle with mozzarella cheese and pepperoni or prosciutto. Place the remaining potato mixture on top. Pat lightly with hand. Sprinkle with additional bread crumbs.

Bake at 350° F. until golden brown (20 to 25 minutes) or until heated through to melt cheese.

LIGHT PASTITSIO (GREEK LASAGNA)

1 T. extra-virgin olive oil
2 onions, finely chopped
2 lbs. ground white-meat turkey
4 T. tomato paste
1 C. dry red wine (broth or water may be substituted)
1 t. ground nutmeg
1/2 t. ground cinnamon
1/4 t. freshly ground black pepper
1 t. salt
1 lb. ziti or penne pasta
1-1/2 C. Parmesan cheese, divided use
4 T. butter
6 T. all-purpose flour
4 C. 1 percent milk
2 dashes ground nutmeg
1 dash cayenne pepper

Prepare a large pan (10 x 15 x 2-inch - sometimes called a lasagna pan) by spraying with a non-stick spray. Set aside.

In a large frying pan, heat the olive oil over medium-high heat. Add the chopped onions and sauté until transparent. Add the ground turkey and cook until it is no longer pink. Drain any extra fat. Add the tomato paste, wine (water or broth), nutmeg, cinnamon, black pepper and salt. Bring to a boil, then reduce the heat to low. Simmer until liquid is reduced, about 20 minutes, stirring occasionally.

Put a large pot of water on to boil; add pasta and cook until al dente, about 10 minutes. Drain, place in the prepared pan and sprinkle with 6 tablespoons of the Parmesan cheese. Mix well and set aside.

Preheat the oven to 350° F.

In a medium-size saucepan over medium heat, melt the 4 tablespoons of
butter. Add the flour, stirring constantly with a wooden spoon. Cook for 3-5 minutes, or until the flour is golden; do not brown. Add the milk while whisking with a wire whisk to prevent lumps. Bring the sauce to a boil, remove from the heat and add 1 cup of the Parmesan cheese, the nutmeg and the cayenne pepper. Whisk to combine. Set aside.

Spread the meat mixture over the pasta-and-cheese mixture in the prepared pan. Then pour the white sauce over the meat mixture. Smooth
the top with a spoon or spatula, and sprinkle the remaining 2 tablespoons of Parmesan cheese on top. Place in the preheated oven for 30 to 45 minutes, until lightly browned on top. Remove from the oven and allow to sit for 15 minutes before cutting into squares to serve.

Makes 15 servings.

SKILLET CHICKEN CASSEROLE 

2 t. butter

4 boneless chicken breast halves

10 3/4-oZ. can cream of chicken soup

1/4 c. water

2 t. lemon juice

4 cloves garlic or 1/2 t. garlic powder

4 C. cappellini or thin spaghetti

Put on water for pasta.

Melt butter in skillet. Add chicken and cook until browned, about 10 minutes. Mix soup, water, lemon juice and garlic thoroughly. Pour over chicken. Bring to a boil, cover and cook over low heat until done, about 8 to 10 minutes. Serve over pasta.
 

COOKIES

GINGER PENNIES

2 1/4 C. all-purpose flour
2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves
1/4 t. salt
3/4 C. butter, softened
1 C. firmly packed brown sugar
1/4 C. molasses
1 large egg
Granulated sugar (for coating cookies)

In a large bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.

In a separate bowl, use a wooden spoon to cream the butter and brown sugar until smooth. Stir in the molasses and egg, and mix until well blended. Gradually stir in the flour mixture until combined. Cover the dough and refrigerate it for at least 1 to 2 hours or until firm enough to roll into balls.

Preheat the oven to 375° F. Use a tiny spoon to scoop the dough out of the bowl, then roll it with your fingertips into balls that are about 1/2-inch diameter. Roll the balls in a shallow bowl of granulated sugar. Place the balls on an ungreased baking sheet, leaving 2 inches between the cookies. Bake for 7 to 9 minutes or until the cookies are crinkled and set.

Cool the cookies on the baking sheets for about 5 minutes. Using a metal spatula, transfer them to a wire rack to cool completely. Repeat until all the dough is used. The cookies can be stored in an airtight container in the freezer for up to 1 month and at room temperature for up to 1 week.

Makes about 10 dozen mini cookies.

CHOCOLATE SUGAR COOKIES

1 square unsweetened chocolate
1 C. butter or margarine
1 C. sugar
1 egg
1 t. vanilla
2 C. flour
1 t. baking soda
1/4 t. salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes.

Heat oven to 375° F.

Shape dough into 1" balls; roll in additional sugar. Place 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks.

Makes about 3 1/2 dozen cookies.

Option of Jam-Filled Chocolate Sugar Cookies:
Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

Option of Chocolate-Caramel Sugar Cookies:
Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 oz.) caramels with 2 T milk in microwavable bowl on HIGH 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.

SUBSCRIPTION INFORMATION

Any questions or comments? I'd love to hear from you. E-mail me at:
http://www.razzledazzlerecipes.com/email.htm


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