BawCraftWorx
Tanahmera's Better Than Shake & Bake Recipe

Ingredients:
Ritz Crackers
Veggie Thins
Montreal Chicken Spice
Bread Crumbs

Other Items:
Large Ziplock Freezer Bag
Roling Pin

Directions:
Put veggie thins & ritz crackers In the bag.
Seal The bag & remove all of the air.
Lay bag on a flat surface & crush the crackers with the rolling pin.
Add Montreal Chicken spice & bread crumbs.
Re-seal bag with air in it & shake until all ingredients are evenly mixed.
Use as needed as shake & bake for meats, potatoes, etc.
BawCraftWorx
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp active dry yeast
3 cups bread flour
2 tbsp powdered milk
2 tbsp sugar
1 1/2 tsp salt
2 tsp garlic powder
3 tbsp dried onion flakes
2 tbsp butter or margarine
1 1/8 cups warm water
1 cup shredded old Cheddar cheese

Do not select the timer, select light crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Once it has doubled in size, sprinkle top of bread with extra cheese and onion flakes.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
BawCraftWorx
Broa (Portuguese Corn Bread)

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

This bread is similar to French Bread in texture, crispy on the outside and soft on the inside, but the corn flour (or cornmeal) gives it it's delicious flavor.

2 tsp active dry yeast
1 3/4 cup corn flour (cornmeal white or yellow)
2 1/3 cups all purpose flour (or bread flour)
1 1/2 tsp salt
2 tbsp sugar
1 tbsp olive oil (not butter or margarine)
1/2 cup milk
1 1/3 cups (or 9 oz) boiling water
Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To bake in oven:
if using machine to knead: Select Dough only. After beep sounds, remove dough.

To make from scratch:
In a large bowl, combine dry ingredients first, then blend in wet ingredients & blend evenly.
Place dough on a lightly floured board (avoid over flouring the pastry board).
Knead by pressing down on it with the lower palm (or heel) of your hand.
Lift the mass off the board & throw it back on the board.
Repeat for 5 minutes or until dough is smooth & elastic.

Place dough in a greased 9-inch round pan, 2-3' deep, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot. Set the pan over a smaller bowl/pan of hot water to quicken the rising process.

Once the dough has doubled in size, punch it down in it's bowl, remove & knead it again a few times.

Shape the dough into a ball, place in baking pan, and allow it to rise again until doubled in size, about 1 to 1 1/2 hours.

Bake in a preheated oven at 350 degrees until top is golden brown, about 45-50 minutes.
Allowing it to rise twice yields a lighter texture.

-Image from Google.
BawCraftWorx
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

Makes 16 rolls

1 1/2 tsp dry yeast
4 cups flour
2 tsp salt
2 tbsp sugar
2 tbsp powdered milk (or non fat dry milk)
1/4 tsp each spice: oregano, basil, garlic, onion, dill, thyme & parsley.
4 tbsp butter/margarine
1 1/4 cups water - 1 tbsp (omit 1 tbsp of water)
2 medium sized eggs (not omega 3 eggs)

Select Dough only. After beep sounds, remove dough.
Divide & form dough into balls. put balls on lightly greased baking sheet, cover & leave pan in a warm place for 30 minutes to allow rising.
Form balls into tear drop shapes & roll until 1/8" thick.
Roll up strip starting from wide end to narrow.
return rolls to pan & cover.
Leave in a warm place for 50 minutes to allow rising.
Brush rolls gently with a mixture of water & beaten egg yolk to form a glaze.
bake in oven at 370 degrees for 15-20 minutes) until they become golden brown. Serve warm.
BawCraftWorx
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

Perfect desert or treat for the one you love:) if making for children, omit amaretto. Serve with vanilla ice cream, place freshly sliced strawberries & melted chocolate drizzle on top;)

2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 1/2 tbsp unsweetened cocoa
3 tbsp sugar
3 tbsp butter/margarine
2/3 cup chocolate chips
1 cup strawberry puree (puree fresh strawberries in blender/food processor for 1-2 minutes)
2 tbsp amaretto

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
BawCraftWorx
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

1 1/2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 1/2 tsp honey
3 tbsp chopped almonds
1/2 cup raisins
1/2 cup sliced cherries
2 tbsp amaretto
1 tbsp vegetable oil
1 tsp almond extract
1 cup water

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
BawCraftWorx
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
3 cups bread flour
1 cup oats
1/2 tsp salt
2 tbsp butter/margarine
2/3 cup crushed pineapple
1 cup cranberry juice
(optional 1/2 cup raisins, dried cranberries, chopped nuts or coconut flakes)

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
BawCraftWorx
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 1/2 tsp yeast
3 cups bread flour
1/4 tsp baking soda
1 1/3 tsp salt
1/2 tsp garlic powder
1/2 tsp dill weed
1 tsp onion powder
2 1/2 tsp sugar
2 tbsp vinegar
3/4 cup milk
3/4 cup sour cream

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
BawCraftWorx
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
2 2/3 cups bread flour
1/4 tsp baking soda
1 tsp salt
2 1/2 tbsp buttermilk powder
1 1/3 cup oats (quick or regular)
1 1/3 cup raisins
2 1/2 tbsp honey
2 tbsp vegetable oil
1 3/4 cup water
Do not select the timer, just push start because this is a variety bread. Let the machine do it's magic & go about your business. When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
BawCraftWorx
This is an Old Fashioned Oven Bake Bread.
1 3/4 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup sugar
2 tsp grated orange rind (or 1 tsp powdered orange rind)
1 beaten egg
1 1/3 cup raisins
1 cup (or 2 whole bananas) mashed
1/4 cup margarine or vegetable oil
1/2 cup milk

Measure & sift together the first 6 ingredients into a bowl (if orange rind is powdered, otherwise mix the first 5 ingredients).
Combine remaining ingredients & stir into dry mixture.
Pour into a greased 9x5 loaf pan.
Bake in oven at 350 degrees for 50 minutes.
Cool, slice and enjoy.

To cook it in a bread machine;)Add 2 tsp yeast. Do not select the timer, just push start because this is a variety bread. Let the machine do it's magic & go about your business. When bread is cooked (and cooled), remove from machine & cut into slices.
BawCraftWorx
These are from the Betty Crocker Website and were a big hit when I made them for a Samhain/Halloween Party two years ago. I found them on WITCHY WISDOM.

Photobucket

32 Hershey's Kisses Milk Chocolates, unwrapped
1 Package (11 1/2 ounces) Fudge-striped Shortbread Cookies (32)
1 Tube (4.25 ounces) Orange or Red Decorating Icing

Attach one Chocolate Candy to the Chocolate bottom of each Cookie, using Decorating Icing. Pipe Decorating Icing around base of Milk Chocolate Candy.
BawCraftWorx
These are real cooking recipes. I found them on WITCHY WISDOM, and they are just too cute not to try, especially if you have children as I do .....

FAIRY COOKIES

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1 tbsp. finely chopped lavender flower
1-1/2 cups flour
2 tsp. baking powder

Directions:
Preheat oven to 375 F.
Cream butter and sugar.
Beat in eggs and vanilla.
Stir in the dry ingredients until well blended.
Drop by half-teaspoons on ungreased baking sheet.
Bake 8-10 minutes, and cool slightly on baking sheet before transferring to tiny plates.

http://www2.jbc.edu/herbgarden/frame2.htm
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BANSHEE (cocktail)

Yield: 1 servings
Ingredients:
1/2 oz Creme de banana
1/2 oz Creme de cacao
2 oz sweet cream
Crushed ice

Directions:
Combine liquid ingredients with crushed ice in a mixing glass.
Shake and strain into cocktail glass.
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BASIC PANCAKES WITH FAIRY DUST

makes 12
Ingredients:
1-1/2 cup whole wheat flour
1/4 teaspoon salt
3 teaspoons baking powder
1 tablespoon cold-pressed vegetable oil
1-3/4 cup soy milk

Directions:
Combine dry ingredients into a mixing bowl
Combine oil land soy milk and whip for 1 minute.
Pour into dry mixture and mix until thoroughly combines. Don't worry about the lumps.
Preheat a lightly oiled griddle or large skillet.
When a few drops of water sprinkled on the griddle bead up and roll off, the griddle is ready.
Pour 1/4 cup of batter at a time onto the griddle.
Cook at medium high heat until the pancakes begin to bubble, about 3 minutes, and the bottoms are lightly browned.
If the pancakes bubble up before the bottoms are browned, raise the heat slightly.
Turn with a spatula and cook until the second side is lightly browned.
Serve at once with natural maple syrup, natural fruit syrup or Fairy Dust.

FAIRY DUST

Ingredients:
1/4 cup grated dried coconut
1/4 cup date sugar

Directions:
Mix the coconut and date sugar in a mortar and pestle and grind into a fine powder.
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CHOCOLATE PIXIES

Ingredients:
1/4 cup margarine or butter.
4 oz Unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 tsp. baking powder
1/2 tsp. salt
3 eggs

Directions:
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth.
Remove from heat; cool slightly.
Lightly spoon flour into a measuring cup; level off.
Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well.
Cover; refrigerate at least 1 hour for easier handling.
Heat oven to 300 degrees.
Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily).
Place 2 inches apart on ungreased cookie sheets.
Bake at 300 degrees for 15 - 18 minutes or until edges are set.
Remove from the cookie sheets immediately.
4 dozen cookies.
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FAIRY CAKES

Makes: 12
Ingredients:
6 tbls. margarine
6 tbls. white sugar
3/4 cup self-rising flour
2 medium eggs
Milk
salt

Directions:
Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
Place the eggs in a separate bowl, and beat well.
Add the beaten egg a little at a time to margarine and sugar, mix together well.
Sift the flour into the mixture, add the salt and fold well.
Add enough milk to make mixture into a soft dropping consistency
Spoon into greaseproof muffin pan and bake in a pre-heated oven at 325°F for 20-25 minutes.
When golden brown, remove from oven and place on wire tray to cool. Do not remove from muffin pan until cool.
Can be served plain, or topped with icing or chocolate.

http://www.swv.ie/recipes/eng17.htm

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FAIRY CAKES 2

1 stick softened butter
1/2 cup sifted confectioners sugar
2 well-beaten eggs
1/4 cup milk
3/4 cup flour
3/4 cup cornflour
2 tsp baking powder
vanilla

Directions:
Beat together softened butter and sifted confectioners sugar in a warmed bowl.
Add well-beaten eggs and milk.
Sift together flour, cornflour and baking powder and stir them gradually into the egg mixture.
Flavor with vanilla and bake in muffin pan in a hot oven for 10 minutes.
Ice with pink icing and dip in colored sprinkles.

http://recipes.alastra.com/cookies/fairy-cakes02.html

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Fried Faery Honeycakes~
From Wisteria's Faery Recipes
These cakes are not unlike those made on the night before Beltane by women
around the turn of the century. These cakes were left in the garden to please
Faery visitors.
1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt &
sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine
the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan
until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time;
fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.
BawCraftWorx
Greek Potato Skins


You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you'll want to make more than 32!

Ingredients:
3 medium potatoes, scrubbed
olive oil
4 ounces feta cheese, crumbled
1 1/2 teaspoons oregano
1/2 teaspoon basil
1/4 teaspoon rosemary
1/2 teaspoon garlic salt

Directions:
1. Heat oven 400f, prick the potatoes and bake 1 hour or until done.
2. Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil.
3. Bake 5 minutes.
4. Combine the remaining ingredients and top the skins with the cheese mixture.
5. Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

yeild: 32 skins
prep time: 1½ hours 15 min
by Bergy: http://www.recipezaar.com/member/4470
BawCraftWorx
Noah's Arkers


* 1 Tbsp. KRAFT Light Smooth Peanut Butter
* 24 BARNUM'S Animal Crackers
* 1 Tbsp. PHILADELPHIA Light Cream Cheese Spread

Spread peanut butter evenly onto 6 of the crackers; spread 6 of the remaining crackers with cream cheese spread.
Cover each with second cracker to make sandwich.

-from: http://www.cookingwithphilly.ca

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Croque Monsieur


Ingredients
* 2 thick slices crusty bread
* 2 Tbsp. PHILADELPHIA Herb & Garlic Cream Cheese Spread
* 8 slices (125 g) Blackforest ham or turkey
* 3/4 cup shredded KRAFT Swiss Cheese

Instructions
1. PREHEAT broiler. Place bread on baking sheet. Broil 2 to 3 inches from heat source 30 sec. or until toasted. Turn bread over.

2. SPREAD 1 Tbsp. of the cream cheese spread on each bread slice. Place 4 ham slices on each bread slice; sprinkle each with cheese.

3. BROIL 2 to 3 inches form heat source 30 sec. or until cheese melts. Serve immediately.

Serves: 2
Prep: 5 min.
Total: 10 min.
Variation Do It As a Sandwich:
Top each serving with second bread slice. Sprinkle top of bread with cheese. Broil until cheese melts.

Serving Suggestion:
Serve with a crisp green salad.

Variation Make a Croque Senor:
Substitute sliced spicy Italian salami for the ham, and manchego cheese for the Swiss cheese.

Nutrition Information Per Serving (1 sandwich):
359 Calories, 20.8g total fat, 9.6g saturated fat, 77 mg cholesterol, 1261mg sodium, 17.1g carbohydrate, 0.8g dietary fibre, 26.8g protein, 15%DV vitamin A, 0%DV vitamin C, 38%DV calcium, 12%DV iron

-from: http://www.cookingwithphilly.ca/

****************************************************
Sweet Cheese Triangles
Ingredients
* 8 sheets phyllo pastry
* 1 tub (250 g) PHILADELPHIA Strawberry Light Cream Cheese Spread
* 1/4 cup icing sugar

Instructions
1. PREHEAT oven to 400°F. Spray 1 of the phyllo sheets with cooking spray; top with second phyllo sheet. Spray lightly with additional cooking spray. Cut crosswise into eight equal strips.
2. SPOON about 1 tsp. of the cream cheese spread onto bottom corner of one of the pastry strips. Fold end of dough over cream cheese spread at a right angle to form triangle. Continue folding in this fashion the entire length of dough strip. Place, seam-side down, on prepared baking sheet. Repeat with remaining phyllo sheets and remaining cream cheese spread.
3. BAKE 10 min.; transfer to wire racks. Cool 10 min. Sprinkle with icing sugar. Serve warm.

Serves: 16
Prep: 15 min.
Total: 35 min.
Substitute:
Brush phyllo sheets with melted butter instead of spraying with cooking spray.

-from: http://www.cookingwithphilly.ca/

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BawCraftWorx

Not to toot my own horn, but, these are so awesome that every time I give them to someone I get a recipe request as soon as they run out, which takes 1/2 a day for an 8"x8" (16, 2" squares) pan and a full day for a 9"x13 pan (32, 2" squares). I have it on good authority that if you are making these ahead of time for any occasion HIDE THEM or they will be GONE come the big day. I'm giving you both recipes, lg & small :0 the directions are the same for both, so they are posted at the very bottom:)

Large Recipe for 9x 13 pan:

Wet Ingredients:
2 cups Kraft smooth peanut butter
1/4 cup butter/margarine (to grease pans)
9 cups (YES I SAID 9 cups) mini marshmallows
1 Tbsp Vanilla extract 100% pure
1 cup chocolate chippits
1 cup butterscotch chippits

Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
3 cups rice krispies
3 cups frosted flakes
3 cups rolled oats (quick cooking NOT instant)
1 cup raisins
1 cup walnuts chopped
1 cup coconut shredded

Small recipe for the 8x8 square pan

Wet Ingredients:
1 cup kraft smooth peanut butter
3 cups mini marshmallows
1 Tsp vanilla extract 100% pure
1/2 cup butterscotch chippits
1/2 cup chocolate chippits

Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
1 cup rice krispies
1 cup frosted flakes
1 cup rolled oats (quick cooking NOT instant)
1/2 cup raisins
1/2 cup walnuts chopped
1/2 cup coconut shredded

Directions:
1. Melt peanut butter in lg saucepan over low heat, add chippits & vanilla, blend well until melted. Add marshmallows & toss in mixture to fully coat every marshmallow. Stir constantly over low heat until everything is melted and well blended.

2. Add dry ingredients & mix constantly to evenly blend & coat everything:)

3 Press mixture into a buttered 8x8 or 9x19 baking dish. Chill in refrigerator until hardened AND HIDE IT DAMMED GOOD LADIES! Burry it under the vegetables, men NEVER go there, they are after cheese summer sausage and lunch meats. Cut into squares before serving.
BawCraftWorx
Tanahmera's Creamy Scalloped Potatoes
NOTE: Must LOVE Cheese, Bacon, Onion & Mushrooms ;)

Ingredients
6 Potatoes (medium sized, peeled & sliced thin)
2 1/2 Cups Old Cheddar Cheese grated
3 Tbsp Butter/Margerine
1/4 Cup Flour (all purpose)
2 1/2 Cups Milk
1 Tbsp Sour Cream
1 Onion (medium sized sliced & chopped fine)
12 portabello Mushrooms (sliced thin & chopped) or 1/2 can of mushroom slices drained & chopped
12 Strips of Bacon chopped
1 Tsp each: chives, dill, parsley, salt & pepper

Directions
1. Make the sauce in a saucepan over low heat as follows: Melt butter, add sour cream, flour, spices & milk, bring to a boil for 1 minute, stir in 2 cups of the cheese. remove from heat.

2 In a large casserole dish, combine potato slices, bacon, onion & mushrooms. mix as evenly as possible without breaking the potatoes.

3. Pour sauce made in step 1 over the potato mixture in casserole dish. Top with remaining 1/2 cup of cheese. Cover with Tin Foil (shiny side down;)

4 Bake in oven at 375 degrees F for about 45-60 min (depending on how old your oven is) or until all ingredients are cooked. remove cover and lightly brown top (do NOT stir).

5 Remove from heat, let sit 10-20 min to cool a bit. serve!
Makes 6 servings.
BawCraftWorx
Tanahmera's Cabbage Roll Recipe:
This is my own recipe & its awesome, Its very large because I share them, and freeze some every time I make them. They freeze well btw ;P

Ingredients:
1-2 Medium or Large head(s) of Cabbage

The Meat Mixture...
Equal parts of Ground Beef & Ground Pork
3/4 Cup of Instant Rice (or your own preferred kind)
1 1/2 Large fresh Onions chopped
1 Can of Sliced Mushrooms
1 Can of sliced Black Olives
1 Cups feta Cheese crumbled
1 Cups Old Cheddar Cheese grated
1-2 Large Eggs
1/4 Cup of Salted Butter (Not Margarine)
1/2-1 Tbsp of Oregano
1/2-1 Tbsp of Parsley Flakes
1/2-1 Tbsp Spanish (Hot) Paprika
1/2-1 Tbsp Chives Chopped
1 tsp of Curry Powder
1 tsp of Cayenne Pepper
1 tsp of Garlic Salt
1 tsp of Table Salt
1 tsp Black Pepper

The Sauce...
1-2 Cans of Garlic-Tomato Paste (Hunts)
1-2 Cans of Tomato Soup (Campbell's)
1-2 Large Cans of Pasta-Tomato Sauce with Basil added
1-2 Cans water
1/2 Can ketchup (in each pot added to sauce & soup for extra & sweeter flavor)
1 Large Bay Leaf Per pot to flavor the sauce

The Topping...
1 1/2 Cups feta Cheese crumbled
1 1/2 Cups Old Cheddar Cheese grated
1 Tbsp Chives
1 Tbsp Dill weed

Directions...
In Large baking casseroles, divide The sauce ingredients evenly & blend well.

Boil The Cabbage until leaves are soft enough to roll but NOT totally cooked.

While cabbage is boiling, Mix all ingredients for "The Meat Mixture" above in a HUGE bowl BY HAND until everything is evenly blended.

Peel off cabbage leaves, grab a large handful of meat mixture & put at the bottom of the leaf on the inside (where the large vein is;) Roll the meat up in the cabbage leaf tucking in both sides as you go.

Place cabbage roll in one of the pots with the sauce, repeat until all meat mixture is gone. Divide Topping ingredients evenly between both casserole dishes & cover with tin foil.

Bake in oven at 400 degrees for 1 hour or until done to your liking.

Namaste!
-Archangel-Baw Forums Owner
BawCraftWorx
This is MY favorite salad....

My Greek Salad Recipe:
1 Head each of Regular & Romaine Lettuce
1 of Each of the following Sweet Peppers: Green, Red, Orange & Yellow.
1 Large Tomato, cut into small peices
2 Celery sticks, chopped into small pieces
1/2 Cup Feta Cheese
1 Onion chopped or sliced into rings
1/2 Cup Black Olives
1/2 Cucumber, sliced
1/2 Cup Musrooms sliced(Optional)
Toss & Add My Greek Salad Dressing...

My Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cider Vinegar
1 Tbsp of My Homemade Italian Spice
1 tsp feta cheese (optional use very small pieces)
BawCraftWorx
I will be adding to this shortly I have Tons Of Soup Recipes, Especially the Cream of whatever kind, If it can be cooked, I've creamed it lol (get your head out of the gutter) & frozen it for times I'm too tired or busy to cook;) I just dump it (frozen) in the crock pot, & go about my business so its ready by dinner time.

Tanahmera's Cream Of Curried Chicken, Mushroom & Leek Soup Recipe:

It sounds scary but tastes excellent...
Boil 4 Cups of Water & 1 Tbsp Milk in a Medium-large sized pot. Slowly add the following ingredients mix together well.

1 Cup of (Powdered) Cream Of Mushroom Soup Base
1 Cup of Cream of Leek Soup Base
2 Pkg of Chicken flavoring (from Mr. Noodles/Chinese Noodles)
1 Tbsp Chives
2 Tbsp Curry
1 Tbsp Dill Weed
1 Tbsp Garlic Plus Spice (available in most grocery stores)
1 Tbsp Seasoned Salt
1 Tbsp Tarragon
3 Cups Of Instant Rice
3 Chicken Breasts (boneless skinless & cubed)
Simmer until soup reaches the desired consistency. Leftovers are safe to freeze in plastic microwavable containers.
BawCraftWorx
I Will be Adding to this post Here & there so check back Often...

Tanahmera's Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cidar Vinegar
1 Tbsp of My Homemade Itallian Spice
1 tsp feta cheese (optional use very small pieces)

Tanahmera's Homemade Healing Italian Spice Recipe:
Mix equal parts of the following herbs In a plastic container with a tight lid:
1 Part Basil
1 Part Marjoram
1 Part Oregano
1 Part Rosemary
1 Part Sage
1 Part Savory
1 Part Tarragon
1 Part Thyme

Tanahmera's Olive Oil Sauce Recipe:
I use this on bbq chicken, vegetables, steak & also as a salad dressing. Using a funnel, Mix Equal Parts of Olive Oil & Cidar Vinegar In A Glass Bottle With a screw on lid (Do Not use a plastic jar). Add equal parts (about 1-2 tbsp for a large/x-large bottle, or 1-2 tsp for a medium/small bottle):
1 Part each of Salt & Pepper
1 Part Zesty Pepper Meledy
1 Part Tex Mex
1 Part of My Homemade Italian Spice
1 Part Chives
1 Part Garlic Powder
1 Part Paprika
1 Part Cilantro Leaves
1 Part Spike (an all purpose seasoning found in healthfood stores)
1 Part Seasoned Salt
Cap & shake well. Do NOT store in refridgerator. The Oil & Vinegar will separate. Keep in a cool dark cupboard or pantry.

Tanahmera's BBQ Chicken Marinade Recipe:
Mix the following ingredients in a glass bottle with a screw on lid:
1 Part Soy Sauce
1 Part Balsamic Vinegar
2-3 Parts Water (depending on your own prefference)
Add equal parts of the following herbs:
1 Part Basil
1 Part Cilantro
1 Part Dill Weed
1 Part Onion Flakes
1 Part Minced Garlic
1 Part Rosemary
1 Part Curry- (Optional for those who like hot & Spicy)
1 Part Cayenne Pepper (also optional for those who like hot & Spicy)
There are two ways to use this sauce: 1-BBQ Your chicken & apply sauce with a basting brush. OR, 2- Maranade (soak) chicken in the sauce for 1 hour prior to cooking it. Store sauce in refridgerator. Keeps for many months:)

Tanahmera's Veggie Dip Recipe:
In a medium sized bowl, mix the following to suit your own taste: (I use Cups & Tbsp measurements for Large Dip dishes to feed at least 5--10people, and Tbsp & Pinches for 2-4 people).
3 Parts of Miracle Whip (Parts can either mean Cups (for 5+ people) or Tbsp(for 2-3 people) depending on how many people you are feeding).
2 Tbsp/Pinches of My Homemade Itallian Spice
1 Tbsp/Pinch Garlic Powder
1 Tbsp/Pinch Onion Powder
1 Tbsp/Pinch Parsley Flakes
1 Tbsp/Pinch Dill Weed
1 Tbsp/Pinch Chives Chopped
Mix well and Keep refridgerated. If you plan to make the dip for personal use, it Keeps for about (1-2 weeks if you use a plastic container or a glass jar with a tight lid. Do not put it back in the fridge after it has warmed to room temperature.

Tanahmera's Seafood Cocktail Sauce
Ingredients:
2 tbsp lemon juice
1 tbsp horseradish
4 squirts Worcestershire sauce
1 1/2 cup salsa
1 1/2 cup ketchup
1 tbsp garlic butter
2 tbsp chopped fresh tarragon
1 tbsp dill weed
1 tbsp chives
1 tsp each salt & pepper to taste
Directions:
1. Start with salsa & ketchup.
2. Add other ingredients.
3. Mix well and refrigerate.
4. Store in glass jars with screw on lids.
5. Use as dip for all kinds of seafood.

Tanahmera's Tzatziki Dip/Sauce Recipe
Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices.
1 1/2 tsp salt
2 garlic cloves, chopped
1 tbsp chopped fresh mint plus additional sprigs
1 tbsp chopped fresh dill plus additional sprigs
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
1/4 tsp ground black pepper
Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2-4 hours.
Serve chilled, topped with cucumber slices and fresh dill & mint sprigs.
Yield: about 1 1/2 cups
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
BawCraftWorx
Tanahmera's Archangeled Eggs:
10 Hard Boiled Eggs.
3 Tbsp Miracle Whip
10 Pinches of My Egg Spice
Directions:
Hard Boil 10 eggs.
Cool eggs before peeling by letting them sit in cold water for about 3-5 minutes.
Peel eggs, Cut in half (the same as devilled eggs), scoop out yolks and place them in a separate bowl. place egwhites on a serving platter or plate.
Mix Egg yolks with Miracle Whip To suit your own Taste (About 3 Tbsp). Season with 10 small pinches of my egg spice, 1 pinch for each egg.
Scoop mixture into egg whites (same as devilled eggs).
Add a sprinkle of Spanish (Hot) Paprika with a sprig of fresh Parsley and/or Parmesan cheese on top is optional.

Tanahmera's Egg Salad Recipe:
10 Hard Boiled Eggs.
Miracle Whip To Taste (About 5-7 Tbsp).
Peel & mash boiled eggs with the miracle whip. Season with my egg spice to taste. A sprinkle of Spanish (Hot) Paprika is optional.

Tanahmera's Egg Spice Recipe:
I use this on all types of eggs, microwaved, boiled, fried, poached & scrambled etc. Mix equal parts of the following herbs in a plastic/glass container or jar with a tight lid & don't forget to shake well before using:
1 Part Basil Rubbed
1 Part Chives Chopped
1 Part Cilantro Rubbed
1 Part Dill Weed
1 Part Garlic Powder
1 Part Onion Flakes
1 Part Onion Powder
1 Part Oregano Rubbed
1 Part Parsley
1 Part Sage Rubbed
1 Part Savory Rubbed
1 Part Tarragon Flakes
1 Part Thyme Rubbed
Use 1 Pinch of mixture for each egg.

Tanahmera's Microwaved Egg Recipe:
Makes 1 microwaved egg at a time. Sprinkle a tiny bit of salt into the bottom of the microwave egg container. (Salt attracts microwaves & makes the egg cook faster).
Crack egg & pour into the microwaved egg container & make sure you break the yolk with a fork. Add 1 Pinch of egg spice. Grate old cheddar cheese on top and Add a tiny bit of Salt & Pepper. Mix well to blend all the ingredients. Put the lid on the microwave egg container, & place in microwave. Cook on high for 45 seconds.
BawCraftWorx
Free Programs to store all of your recipes

--Recipe Center Software 
a freeware version of EGS' recipe management programs. This software serves as a tool for you to store your recipe collections, whether it came from your own formulation, friends, colleagues or from any of our sites: www.recipecenter.com, www.recipegallery.com, www.centrerecettes.com (in French), www.recettes.ch (in French), www.rezeptzentrum.com (in German), and www.rezeptbuch.ch (in German).
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+ Thousands Of Free recipes for the program:)
http://www.shopncook.com/freecookbooks.html

--Assorted Recipe Software & Programs
BawCraftWorx
I found some great sites in my search for free recipe downloads...

Family Management
http://www.familymanagement.com/recipe.download.html

FREE Recipe Book from Sun-Maid (PDF or Hard Copy)
17 recipes featuring...raisins :P You can either download the PDF version or fill out their online form for a hard copy of the recipe book to be mailed to you.
http://www.sunmaid.ca/fruitsunshine/intro_eng.html

Niagra Culinary
http://www.niagaraculinarytrail.com

29 Free Recipes Canadian Beef
http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Recipes from the 2009 Inaugural Luncheon PDF
http://inaugural.senate.gov/documents/doc-2009-recipes.pdf

Download Free E-Books from CreativeHomemaking.com
http://www.creativehomemaking.com/download.shtml

More Free Recipe Ebooks
http://www.freerecipedownload.com/downloads/

Get Your Free Homemade Baby Food Recipes and Our Free Homemade Baby Food Recipes Downloads.
http://www.wholesomebabyfood.com/downloads.htm
BawCraftWorx
Buying and Cooking
I found all these here: http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Canadian beef is a source of 14 essential nutrients, including protein and iron. Want to know more? Learn all about the nutrients found in delicious Canadian beef, how to “Eat Out, Eat Healthy…It ’s Easy! ”, and much more in our Nutrition and Health resources.

Make It Beef Spring 2009 NEW!
This Make it Beef issue is all about health for spring, featuring: " four Health Check™ reviewed recipes " an article on What's New with Health Check's healthy eating program " a feature on the sunshine vitamin: Vitamin D " and more… (151920)
English (PDF) French (PDF)

Make it Beef Winter Vol 8 Issue 4
This Make it Beef issue gets you ready for the holiday season with: " four terrific and easy recipes plus … " a helpful article on Healthy Holiday Eating " feature how-to article: Roast Beef Best with a feature recipe on Prime Rib (151896)
English (PDF) French (PDF)

Make it Beef Simple Suppers Volume 8, Issue 3
This Make it Beef issue contains four fabulous and easy recipes plus featured articles on: " the power of protein " how-to make mini meat loaves " understanding the names in ground beef - learn about ground sirloin and Angus beef (151873)
English (PDF) French (PDF)

Make It Beef-Summer Grilling 2008
All about Summer Grilling with features and recipes around BBQ roasting, burgers, kabobs and marinating / grilling steak. Nutrition information about Zinc included. (151782)
English (PDF) French (PDF)

Make it Beef - Spring Healthy Living
All about Health Check™ and cooking with Lean Beef, along with nutrition tips and 4 Health Check™ approved recipes. (151786)
English (PDF) French (PDF)

Make it Beef - Winter Roasting
Best practices for oven roasting with 4 new recipes to inspire you. (151675)
English (PDF) French (PDF)

Make it Beef Simple Suppers
In this fall issue, we offer solutions to your meal-planning problems, featuring the following sections; Dinner Now, How-To, Real Life and Eat Smart. (151652)
English (PDF) French (PDF)

Make it Beef-Best Beef on the Grill
'Make it Beef - Best Beef on the Grill' is the barbecue know-how booklet. Learn to barbecue roasts, grill beef steaks and be the grill master. Booklet features links to NEW on-line Cooking Lessons and instructional videos. (151573)
English (PDF) French (PDF)

Beef Basics
This step-by-step guide on how to buy and cook 11 categories of beef so you can enjoy Canadian Beef at its best. A 16-page booklet with lots of colour photos and cooking tips. (150840)
English (PDF) French (PDF)

Burger Basics and more...
Here is everything you need to know about how to mix, grill and dress a truly top-notch backyard burger made with Canadian Ground Beef. Includes information on how to take advantage of the savings offered on BULK packs to stash a stack of patties in the freezer or make a Double Duty Dinner. (150902)
English (PDF) French (PDF)

Canadian Beef -- Quality that Inspires Confidence
This booklet profiles 6 Canadian cattle producers, the role they play in producing a wholesome and safe product, plus 6 of their favourite beef recipe ideas. Issues such as environmental stewardship, food safety and quality are highlighted. (150295)
English (PDF) French (PDF)

Canadian Beef Simple Suppers
This six-page colour booklet features time-saving strategies and easy beef recipes to help simplify every-night cooking. Two brand new recipes with colour photos designed to inspire you plus great tips for creating easy family meal ideas using on-hand ingredients and convenience products. (150385)
English (PDF) French (PDF)

Canadian Grilling
This NEW 14-page beef recipe booklet, "Canadian Grilling" celebrates our love of the grill featuring grilling how-to information, information on new beef cuts such as Medallions and Rotisserie Roasts and 4 new recipes. Recipes are using new beef cuts such as Medallions and Rotisserie Roasts AS WELL AS traditional Grilling and Marinating Steaks, Beef Roasts and Ground Beef. (151311)
English (PDF) French (PDF)

Clever Casseroles
This 12 page booklet is a collection of one-dish family favourite ground beef recipes made over with the help of Heart and Stroke dietitians to be heart healthy. The booklet features lean and extra lean ground beef and has been reviewed and is branded by Health Check™ program. Booklet includes Health Check™ information and tips for heart healthy cooking. (151507)

English (PDF) French (PDF)

Comfort steamy, soul-satisfying beef suppers
This 14-page beef recipe booklet, "Comfort", offers a contemporary approach to comfort foods - those with convenience in mind. "Comfort" features recipes and options to help you fit comfort food cuisine into busy schedules, with slow-cooker solutions, make-ahead ideas and more. (151052)
English (PDF) French (PDF)

Cross-Canada Beef Barbecue
A collection of beef grilling recipes representing regional cooking across Canada. Also featuring guidelines for cooking the best beef on the grill, including: burger safe food handling tips, Steak School and how-to roasting steps for the barbecue. (151555)
English (PDF) French (PDF)

Dinner Made Easy™
Canadian Ground Beef teams up with Old El Paso® and Hamburger Helper® to make easy family meals for every day of the week. ALSO, learn about Ground Beef: what type to use when, nutrition & food safety facts. (150690)
English (PDF) French (PDF)

Food Safety at Home
Learn the 4 safe food-handling steps you can take to reduce the risk of foodborne illness. Includes a useful guide on thermometers and temperature indicators. (151500)
English (PDF) French (PDF)

Great Grilling Budget-beef from simmer to sizzle
Try out some value-priced beef cuts on the grill this summer. This booklet contains the basic guidelines and some recipes to help you learn how to get the best out of grilling these less familiar cuts. (150933)
English (PDF) French (PDF)

Ground Beef: Canada's Favourite Meat
This 16-page colour booklet includes everything you need to know about cooking and serving ground beef. It is an essential guide for every Canadian household and features 4 brand new ground beef recipes, nutrition and nutrient labelling information and simple tips and ideas for making dinnertime even easier. (150337)
English (PDF) French (PDF)

HeartSmart Cooking with Ground Beef - A Bonnie Stern recipe collection
"HeartSmart™ Cooking with Lean Ground Beef" is a collection of 4 delicious Health Check™ qualified recipes developed by one of Canada's most influential culinary voices, Bonnie Stern. It is a sneak preview of Heart and Stroke Canada's newest cookbook: The Best of HeartSmart™ Cooking. Cuts featured: Lean and Extra Lean Ground Beef. (151162)
English (PDF) French (PDF)

Lean Ground Beef-Get Grilling
The lean beef burger is a healthy choice. Learn how to make lean beef burgers best, starting with Health Check™ qualified Lean or Extra Lean Ground Beef. (151582)
English (PDF) French (PDF)

Perfect Roast Beef
This booklet looks at ways to enjoy roast beef any night of the week and the basics of roasting beef, including recipes using beef roasts. (122030)
English (PDF) French (PDF)

Roast Beef Cooking Lessons, mini quick roasts
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef mini quick roasts best. The booklet also includes a sampling of easy quick roast recipes and cooking tips. (151470)
English (PDF) French (PDF)

Roast Beef Cooking Lessons: Perfect Prime Rib
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef prime rib roasts best. The booklet also includes a sampling of easy prime rib recipes and cooking tips. (151489)
English (PDF) French (PDF)

Roast Beef Cooking Lessons: Slow-simmer Pot Roast
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef pot roasts best. The booklet also includes a sampling of easy pot roast recipes and cooking tips. (151464)
English (PDF) French (PDF)

Roasting Prime Rib
Roasting Prime Rib is a 3-page fold out recipe card that walks you through a basic Prime Rib cooking lesson - with even great technique shots to demonstrate how to carve the roast. (151100)
English (PDF) French (PDF)

Simply Nutritious Lean Ground Beef
Lean and Extra Lean Ground Beef are part of the Health Check™ program. This NEW booklet tells you about Health Check™ and health-conscious cooking with ground beef. (150776)
English (PDF) French (PDF)

Supper Shortcuts
In Supper Shortcuts - Family Suppers for Busy Evenings, six pages feature convenient beef meal ideas and recipes to help families serve nutritious meals easy - everyday. (150600)
English (PDF) French (PDF)
BawCraftWorx
Free Recipe Links
A list of Links to sites with hundreds of free recipes, you can copy & paste them into word docs, recipe programs, or make your own pdfs etc...

Campbell's Kitchen
http://www.campbellkitchen.com/default.aspx

Carnation Milk Recipes--16 pages of free recipes
http://www.carnationmilk.ca/recipes.aspx

450 + Phili Cream Cheese Recipes
http://www.cookingwithphilly.ca/philadelphia2/page?siteid=philadelphia2-prd&locale=caen1&PagecRef=652

Divine Recipes
http://www.divinerecipes.com/

Infectious Recipes
http://www.infectiousrecipes.com/

We Love Freebies-Free Recipes & Cookbooks
http://welovefreebies.com/folders/Free_Recipes_and_CookBooks
BawCraftWorx
I'm just on a mission making my first bread (using a bread machine). I'll post a pic when It's done (if I have time to take a picture of it). Here's My Recipe:

Tanahmera's Apple Cinnamon Raisin Bread
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
2 cups bread flour
2 cups whole wheat flour
1/2 tsp salt
1 1/3 tbsp brown sugar
1 tsp cinnamon powder
1/2 cup apple sauce
1 1/3 cup raisins
5 tbsp apple juice
1 cup water

Select Medium crust. Do not select the timer, just push start because this is a variety bread.
let the machine do it's magic & go about your business.

When bread is cooked (and cooled), remove from machine & cut into slices. I made it for my husband & father in law as a nice breakfast treat.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
BawCraftWorx
Do-it-Yourself Fudge Pops!


GMA Recipe: Do-it-Yourself Fudge Pops!
by Jeanne Dupuis on May 27th, 2008


Summertime is fast-approaching and, in no time, you’ll be wishing you had something cool and tasty to grab from your freezer! While I love the stuff you get from grocery and corner stores, it’s also nice to be able to make something delicious if you don’t feel like going out or even if you want to have more control over the flavor and fat content of your treats!

Good Morning America featured a couple recipes for do-it-yourself frozen fudge pops and the great thing is that, for lighter versions, fat-free half-and-half can be substituted in either recipe! Also, as I mentioned above, it’s nice to be able to control the taste of your own snacks so, again, substitutions can be made in these recipes: the cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.

Serving numbers will vary depending on the size of your frozen pop molds.

Chocolate Cherry Fudge Pops (makes about 8 servings)

Ingredients
* 1 1/2 cups half-and-half
* 1 cup chocolate chips
* 1/2 cup cherry jam
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until the chips are melted. Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the jam, vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.


Chocolate Marshmallow Pops (makes about 8 servings)

Ingredients
* 1/2 cup heavy cream
* 1 cup half-and-half
* 1 cup chocolate chips
* 1 cup mini marshmallows
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.

Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

-from: http://daytimetalk.com/2008/05/27/gma-recipe-do-it-yourself-fudge-pops/

BawCraftWorx
Please note - you will need a good thermometer. The temperatures are very important!



Ingredients:
500 gm caster sugar
250 ml cream
120 gm Caraibe (66%) chocolate
75 ml very strong coffee
40 gm butter

What to Do
1. Coffee Fudge w CaraibePut all of the ingredients in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
2. Melt over low heat, stirring until chocolate and sugar are dissolved.
3. Cease stirring, increase the heat, and bring the temperature to 115C.
4. Immediately place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
5. Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
6. Pour into baking tray and cool until the fudge sets.
7. Cut and serve.
-from: http://icecreamireland.com/2007/01/25/caraibe-and-coffee-fudge/
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BawCraftWorx



By Carroll Pellegrinelli, About.com http://baking.about.com/mbiopage.htm

This peanut butter fudge is not only simple to make but it is tasty too.
Ingredients:

* 1/2 pound (2 sticks) butter
* 1-18 ounce jar crunchy peanut butter
* 1 pound box powdered sugar

Preparation:
Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter in top of double boiler. Stir until melted. Stir in powdered sugar. Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil and fudge. Dump-out on cutting board and cut.

-from: http://baking.about.com/od/fudge/r/easypeanutbutte.htm
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BawCraftWorx


This yummy fudge is a fail-safe recipe perfected by CARNATION - they taste as good as they look!

Ingredients:
* 397g can CARNATION Condensed Milk
* 150ml (¼ pt) milk
* 450g (1lb) demerara sugar
* 115g (4oz) butter
* 150g (5 ¼ oz) glace cherries, halved
* 55g (2oz) stem ginger, chopped

Directions:
# 1 Grease and base line a 20cm (8in) square tin with baking parchment.

# 2 Heat the milk, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan. Test the fudge at intervals by dropping a little of the mixture into ice-cold water. Press the blob between your fingers (carefully as it will be very hot!). If a soft ball forms then it's ready to beat.

# 3 Remove from the heat, cool slightly and beat the fudge until thick and grainy. This usually takes about 10 minutes - see if you can find a couple of eager helpers.

# 4 Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

TIPS: Once you've mastered the original recipe, try these versions - or get creative and invent your own!

* Chocolate - melt 150g (5 ¼ oz) plain chocolate and stir through before beating the fudge.
* Rum and raisin - stir through a good dash of rum and 115g (4oz) chopped raisins.
* Toasted pecan and cinnamon - toast a large handful of chopped pecan nuts in a dry pan with a sprinkling of cinnamon until the nuts start to smell aromatic. Set aside to cool slightly then stir through the fudge mixture at the end of beating.
* Confectionery fudge - chop up your favourite chocolate such as KitKat or Munchies and stir through cooled beaten fudge.

-from: http://www.nestlepromotions.co.uk/pno/carnation/recipes/issue4/gingercherry.aspx
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BawCraftWorx

Ingredients:
1 (6 ounce) package milk chocolate chips
1 cup chopped nuts
16 large marshmallows
1 2/3 cups white sugar
1 tablespoon unsalted butter
2/3 cup evaporated milk
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preparation:
1. In a medium-sized saucepan, combine the milk, sugar, butter and salt.
2. Bring to a boil and cook for about 5 minutes, stirring constantly.
3. Add in the chocolate chips and cook until melted.
4. Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.
5. Pour into a 8-inch pan. Let cool, then cut into squares.

Servings: 20

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g
WW points: 3

Photo credit: Sharlene~W
-from: http://dietrecipesblog.com/2008/10/20/quick-5-minute-fudge-recipe-147-calories/

_________________
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BawCraftWorx



4 cups sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon pure vanilla extract

Butter a 9-inch square baking dish.

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.

Let cool to 115 degrees F; add nuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Cool completely. Cut into squares.

Yields 36 squares or 1 1/4 pounds.
-from: http://whatscookingamerica.net/Candy/maplenutfudge.htm
_________________
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BawCraftWorx


1 1/2 cups granulated sugar
2/3 cup (5 fluid ounce can) NESTLE CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract

LINE 8-inch-square baking pan
with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Yields 24 servings (2 pieces per serving).

Recipe and photograph provided courtesy of Nestle and meals.com - used with permission.
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BawCraftWorx
LUNATIC FUDGE RECIPE--Can Be Used For Candy Apples
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(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)

1/4 cup Butter or Margarine (1/2 stick, chilled)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz Semi-Sweet Chocolate Chips -or-
Milk Chocolate Chips -or-
Chocolate Mint Chips -or-
White Chips -or-
Peanut Butter Chips -or-
Butterscotch Chips (1 package)
6-7 oz Marshmallow Creme or Marshmallow Fluff
(may substitute 2 cups of mini-marshmallows)
1 cup Walnuts or Pecans (chopped)
1 tsp Vanilla Extract

Directions:

Line a 9" x 9" pan with aluminum foil and set aside.

Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to
warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring
constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for [5] full minutes by the clock
(start once the boil resumes). Use the lowest flame possible to keep the rolling boil.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a
little.

Remove from heat and add the butter. Mix until butter is melted then pour hot mixture over chips, vanilla, and nuts
without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room
temperature. Remove from pan, remove foil, cut into squares.

*NOTE: If you want Peanut Butter Fudge but don't want/have peanut butter flavored chips, use 1 cup of real peanut
butter (Skippy or Jif and reduce the butter to 1/8 cup (1/4 stick).

MORE: (From my message board-Helen-PA): I use the Nestles caramel loaf, then dip in mini marshmallows or others & finish w/honey crushed nut topping, or english toffee, mini choc. milk, dark or white wafers, etc. I charge $12.00 for each apple right now.
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html
BawCraftWorx
(Makes 12-20 apples)

Prepare the caramel apples as above - or use your own caramel mix. Roll the warm caramel apples in chopped peanuts or cashews or mini-marshmallows or Rice Krispies or Gummi-Bears or whatever... Chill. Then...
Prepare a single batch of Lunatic Fudge (using Semi-Sweet Chocolate or Milk Chocolate Chips). Don't cast the fudge into a pan but instead keep the mixture warm (Low or Med-Low heat) then dip the chilled apples into the chocolate fudge and let cool on waxed paper. Alternatively, you can use a wooden spoon to "dribble" the hot chocolate fudge over the apples for a dramatic effect.

You can make more Royal Apples since you will only need to coat the apples once in the caramel mix, then roll into the nuts.

Massively good. Pour any remaining Lunatic Fudge into a small pan or cup-cake tins.

LUNATIC FUDGE - Quick and easy way to make Dark, Medium, and Light Chocolate Fudge, Vanilla Fudge, Peanut Butter Fudge, Butterscotch Fudge, or just about any other flavor of which you can think.

(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html
BawCraftWorx
- You will need Granny Smith or Jonathan Apples for this recipe - you really need a TART apple to counter the SWEETNESS of this...

1 can Eagle Brand Sweetened Condensed Milk
1 stick Butter
1 lb Caramel Loaf

To caramel - add butter - then add can milk... put in microwave for several minutes - be careful not to scorch... I pull mine out and stir it every so often.

The nice thing about this is that you can use it and then keep the leftovers in the frig and just reheat in microwave - it still is as fresh as when you made it. The butter helps with this.

ENJOY - I usually slice my apple - however, we have been known to drizzle this over popcorn - and have cream cheese on the side to serve with it. It is delicious but VERY RICH!!!!
-from: http://www.sugarcraft.com/catalog/candies/candyapples-rec.html
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