Difficulty: *
Ingredients:
1/4 cup coarsely chopped pecans
2 teaspoons maple syrup
1/2 teaspoon sugar
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar
1 tablespoon olive oil or vegetable oil
2 teaspoons sugar
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled and cut into sections
1. Heat oven to 350 degrees. Line a cookie sheet with foil. In small bowl, mix pecans and syrup until well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally until pecans are lightly toasted. Cool for 15 minutes.
2. Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons of sugar with wire whisk until well blended.
3. In large bowl, toss spinach, blueberries, and oranges pieces. Pour dressing over salad and toss. Sprinkle with pecans and serve immediately.
Brownie Ice Cream Cake
Difficulty: *
Ingredients:
1 box Supreme Brownie mix with chocolate syrup pouch
Water, vegetable oil and eggs per brownie mix instructions
1/2 gallon vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed
2 tablespoons candy sprinkles
16 red marashino cheeries with stems, drained
1. Heat oven to 350 degrees. Line two 9-inch round cake pans with foil. Spray bottoms with cooking spray.
2. Make brownies as directed on box, except divide batter evenly between the pans. Bake 22 to 26 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from the pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plate. Cut each dessert into 8 wedges. Drizzle each piece with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Tips: Set up a dessert bar with ice cream toppings and syrups and extras such as strawberries, sliced bananas, nuts, candies. Let guests build their own desserts. Also, you can use your favorite favor of ice cream or a combination of ice creams to make it more flavorable.
Ingredients:
1 box Supreme Brownie mix with chocolate syrup pouch
Water, vegetable oil and eggs per brownie mix instructions
1/2 gallon vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed
2 tablespoons candy sprinkles
16 red marashino cheeries with stems, drained
1. Heat oven to 350 degrees. Line two 9-inch round cake pans with foil. Spray bottoms with cooking spray.
2. Make brownies as directed on box, except divide batter evenly between the pans. Bake 22 to 26 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from the pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plate. Cut each dessert into 8 wedges. Drizzle each piece with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Tips: Set up a dessert bar with ice cream toppings and syrups and extras such as strawberries, sliced bananas, nuts, candies. Let guests build their own desserts. Also, you can use your favorite favor of ice cream or a combination of ice creams to make it more flavorable.
Favorite Coffee Cake
Difficulty: **
1 1/2 cups flour
1/4 cup butter
3/4 cup sugar
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 tsp salt
Heat oven to 375 degrees. Spray round layer 9" x 1 1/2" OR square 8x8x2 or 9x9x2 pan. Blend the above ingredients. Spread batter in pan.
Mix Topping until crumbly
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons melted butter
Sprinkle topping mixture over the top of the batter. Use a knife to twist topping through the batter in a random pattern.
Bake 25-30 minutes or until toothpick comes out clean.
Serve warm.
1 1/2 cups flour
1/4 cup butter
3/4 cup sugar
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 tsp salt
Heat oven to 375 degrees. Spray round layer 9" x 1 1/2" OR square 8x8x2 or 9x9x2 pan. Blend the above ingredients. Spread batter in pan.
Mix Topping until crumbly
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons melted butter
Sprinkle topping mixture over the top of the batter. Use a knife to twist topping through the batter in a random pattern.
Bake 25-30 minutes or until toothpick comes out clean.
Serve warm.
Easy Grilled Pork Chops
Difficulty: *
Ingredients:
1 teaspoon salt
1/2 teaspoon thyme leaves
1/3 teaspoon all spice
6 center cut pork chops, desired thickness
In small bowl, combine salt, thyme and all spice; mix well. Rub mixture on both sides of pork chops. Let stand for 30 minutes. Pat chops dry with paper towels to remove excess salt.
When ready to barbecue, place chops on grill 4 to 6 inches from medium-high coals. Cook 20 to 30 minutes or until tender, turning once.
BROILER METHOD: Broil 4 to 6 inches from heat for 15 to 25 minutes or until tender, turning often.
Ingredients:
1 teaspoon salt
1/2 teaspoon thyme leaves
1/3 teaspoon all spice
6 center cut pork chops, desired thickness
In small bowl, combine salt, thyme and all spice; mix well. Rub mixture on both sides of pork chops. Let stand for 30 minutes. Pat chops dry with paper towels to remove excess salt.
When ready to barbecue, place chops on grill 4 to 6 inches from medium-high coals. Cook 20 to 30 minutes or until tender, turning once.
BROILER METHOD: Broil 4 to 6 inches from heat for 15 to 25 minutes or until tender, turning often.
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