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Embroider Its Favorite Recipes |
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Heat oven to 375 degrees. In large bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla, and egg. Blend well. Lightly spoon flour into measuring cup, and level off. Stir in flour. Press dough evenly over bottom of 12 or 14 inch pizza pan, forming a rim along the edge. Bake at 375 degrees for 10 minutes. Sprinkle with marshmallows and chocolate chips. Continue to bake for 5 to 8 minutes, or until the marshmallows are puffy and lightly browned. Cool. Cut into wedges. Store in tightly covered container. Makes 20 servings. Tip -- Self rising flour is not recommended.
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Mix the bisquick, sugar, and yeast together. Cut in the shortening Mix in the milk. Knead dough with flour, then roll out to 1/4 inch thick. Spread softened margarine on dough, then sprinkle with sugar and cinnamon mixture. Roll up the dough, and cut into 1 inch sections using a thread. Bake at 425 degrees for 10-12 minutes.
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Cinnamon Hard Candy
Mix sugar, water, and corn syrup together in a saucepan. Using a candy thermometer, cook to 300 degrees. When it reaches that temperature, remove from heat, add color and flavoring, mixing well. Pour into a well-greased metal cookie sheet. Cool slightly (2-3 minutes), then cut into small pieces. Note -- Be sure to use cinnamon oil, such as LorAnn Gourmet (www.lorannoils.com) brand. Other flavors and/or colors can be substituted. Note -- The candy can be allowed to harden completely, then be broken into pieces. If allowing to harden, score the candy while still soft, to help with the breaking. The candy can be coated with powdered sugar to avoid sticking during storage.
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Mix the package of yellow cake mix with 2 eggs and the stick of margarine. Pat dough into a greased and floured 13" x 9" x 2" cake pan. Cream the package of cream cheese. Mix the cream cheese with the package of powdered sugar and the 2 remaining eggs. Bake for 45 minutes at 350 degrees.
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1) Cut the beef across the grain in thin 1/4" thick slices about 2" long. 2) Mix sliced beef with soy sauce, corn starch, sherry, sugar, M.S.G. and set aside. 3) Cut the broccoli into flowerets about 2" long, peel the stalk and slice into 2" lengths, less than 1/2" thick. Pour 2 tablespoons oil into a hot skillet over high heat. Add salt and broccoli. Stir and turn constantly until broccoli is dark green -- not over 2 minutes. Remove from skillet and spread out on a plate. Put remaining 3 tablespoons oil in same skillet, still over high heat. Add ginger or onion slices. Stir in beef mixture and keep turning constantly until almost done -- less than 2 minutes. Add cooked broccoli to the beef and mix thoroughly. Serve immediately.
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Mix the sugar, cocoa, butter / margarine and milk together and bring to a boil for 1 minute. Add the peanut butter and stir until smooth. Add the vanilla and oatmeal and stir until well mixed. Drop dough onto waxed paper to cool.
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In a saucepan on low heat, melt butter, peanut butter and chocolate chips. Put Crispix cereal in a large pan, and then pour the mixture over the Crispix cereal and coat the cereal. After the cereal is coated, pour contents into a brown paper bag along with the powdered sugar. Shake briskly until the coated with powdered sugar. Remove from bag and enjoy.
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Chop the nuts and dates. Mix in all the ingredients. Bake for approximately 8 to 10 minutes at 375 degrees. Recipe yields 10 - 12 dozen cookies.
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Clean chicken and dry, then cut into small pieces. Dice onions and bamboo shoots. Cut green pepper and mushrooms into small pieces. Roll pieces of chicken in corn starch and fry until tender. Add soy sauce, pepper, and salt while frying. Cook until tender. Remove chicken from pan and fry onions, bamboo shoots, pepper, mushrooms, and water chestnuts. When vegetables are cooked, add chicken and cook adding soy sauce, salt, and pepper. Thicken gravy with cornstarch.
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Combine all ingredients in medium bowl; mix well. Cover; refrigerate at least 1 hour. TIP: To quickly seed tomatoes, cut in half and gently squeeze to release seeds. TIP: Can be made 3 to 4 days ahead. TIP: For thicker salsa, first sprinkle tomatoes with salt. Let stand at least 1 hour. Drain juice. Continue as directed above, omitting the 1/2 teaspoon salt. TIP: Serve this salsa as a dipping sauce for tortilla chips, serve over baked chicken, or as a topping for a baked potatoe.
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Heat oven to 325 degrees. Layer ingredients in ungreased oblong 13x9x2 pan. Layer peaches first, cake mix second, butter / margarine 3rd, coconut 4th, and pecans last. Bake 55 to 60 minutes. Let stand at least 15 minutes before serving. Serve warm or cool and, if desired, with sweetened whipped cream or ice cream.
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Prepare Mini Chip-Cheese Filling; Blend 1 package (8 ounces) cream cheese, 1/3 cup sugar and 1/8 teaspoon salt in small mixer bowl. Add 1 egg, beat until smooth. Stir in 1/2 cup Hershey's Mini Chips. Set aside. Combine flour, sugar, cocoa, baking soda and salt in large mixer bowl. Add buttermilk, oil, egg, and vanilla; blend well. Fill 24 paper-lined muffin cups (2 1/2 inches in diameter) 1/2 full with batter. Spoon about 1 tablespoon cheese filling onto each cupcake. Bake at 350 degrees for about 30 minutes or until tops are golden brown * To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup.
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Chop the onions, garlic cloves, and peppers Dump all ingredients into a crock pot and cook for a couple hours. Serve alone as a side dish, or over rice.
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Place all of the above ingredients into a blender and process on pulse until finely chopped - don't liquify or blend too much! Serve with tortilla chips Yield: 2 cups salsa
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Put washed and drained broccoli, onion, bacon, raisins, and sunflower seeds into a bowl and toss.
Mix dressing ingredients and pour over salad. Serves 6
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Embroider It 2403 Industrial Dr. Columbia, Missouri 65202 |
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