Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:
February Recipes

CHOCOLATE SAND TART COOKIES

2    Cups Brown Sugar

1/2 Cup Butter

1/2 Cup Crisco

2    Eggs

2    oz. Chocolate (melted, cooled)

1    tsp. baking Soda

2    Tbsp. Hot Water

1    tsp. Vanilla

3    to 4 Cups Flour 

Cream the sugar, butter and crisco together in a large bowl. Mix eggs into the creamed mixture. Dissolve the baking soda in the hot water and add to the creamed mixture. Add the chocolate and vanilla and mix. Gradually add the flour till dough is very stiff. You might need to do this part by hand as it gets to stiff for a mixer. Chill dough for several hours or over night. Divide dough and roll out between two sheets of wax paper. Cut with cookie cutter shapes of your choice. Or shape dough into logs about 2 inches in diameter, chill and slice thinly. Sprinkle with granulated sugar. Place on parchment lined cookie sheets. Bake at 350 degrees for 7 to 10 minutes. Makes 8 or more dozen depending on size of cookies.

Recipe From: Jean Miller


PAN CAKE AND WAFFLE TIPS

Reader Audrey McLaughlin of Mc Sherrystown writes that she likes to use a "complete" pan cake mix and then add things like chocolate chips, spices, brown sugar and raisins for different flavors. She makes a lot at one time then freezes them. When she wants to use some, she just warms them up in a toaster oven. 

Tip From: Audrey McLaughlin


IDEAS FOR VALENTINE'S DAY TREATS

Bake a pan of your favorite brownies. When they are cool remove the entire slab from the pan, use a large heart shaped cookie cutter to cut out hearts and decorate. You get to eat the trimmings!

Use a small heart shaped cookie cutter to cut the pepperoni on top of your pizza into hearts.

Buy a small box of red raspberries and tuck 1 white chocolate chip into the open end of each one. Serve a  handful each in a fancy champagne glass. 

Cut a heart shaped plug from a red and a green apple and switch them.

Split a hot-dog the long way, almost to the top and curve around into a heart shape. Add a dab of heart shaped ketchup to finish it.


PINK GRAPEFRUIT CHEESECAKE

Colorful, creamy and oh so delicious only begins to describe this luscious refrigerator cheesecake.  Crowned with ruby red grapefruit wedges spiked with candied ginger and grated lime rind, it's a light, refreshing end to any meal.

1    Cup Honey Maid Graham Wafer Crumbs

1/4 Cup Butter (melted)

2    Pouches Knox Unflavored Gelatin

1/2 Cup Cold Water

3/4 Cup Granulated Sugar

1    Pkg. Cream Cheese (brick)

1    Cup Sour Cream

1    tsp. Vanilla

2    Small Ruby Red Grapefruits (peeled and sliced)

1    Tbsp. Crystallized Ginger (finely chopped)

1    tsp. Lime Rind (finely chopped)

Preheat oven to 350 degrees F. Combine crumbs with melted butter.  Press into 8 inch round spring form pan or 8 inch pie plate. Bake in preheated oven for 10 minutes.  Set aside.

In small saucepan, sprinkle gelatin over water and let stand for 1 minute.  Stir in sugar and cook, stirring, over low heat until dissolved.  Remove from heat.

Beat cream cheese until very smooth.  Beat in sour cream and half of the warm gelatin mixture.  Spoon onto prepared crust in pan.  Smooth top.  Refrigerate for about 30 minutes or until firm enough to hold topping.

Stir grapefruit slices, ginger and lime rind into remaining gelatin mixture.  Heat over low heat if necessary.  Let cool to room temperature.  Spread grapefruit mixture gently over cream cheese mixture.  Refrigerate for about 3 hours or until set.  Remove sides of pan and slice into wedges.


BAKED FRENCH SWIRL TOAST

This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a satisfying breakfast treat.

1    Loaf (16 oz.) Pepperidge Farm® Cinnamon Swirl Bread (cut into cubes)

3/4 Cup Dried Cranberries or Raisins

6    Eggs

3    Cups Half-and-Half or Milk

2    tsp. Vanilla Extract

      Cinnamon-Sugar 

      or Confectioners' Sugar

      Whipped Butter

      Pure Maple Syrup

Place the bread cubes and cranberries into a lightly greased 3 quart shallow baking dish. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread cubes. Stir and press the bread cubes into the egg mixture to coat.  Refrigerate for 1 hour or overnight.

Bake at 350° F. for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup. Servings: About 1 cup per serving, serves 8.


CORNBREAD CHICKEN POTPIE

1    Can (10 3/4 oz.) Condensed 

      Cream of Chicken Soup

1    Can (8 oz.) Corn (drained)

2    Cups Chicken (cooked, cubed)

1    Pkg. (8 oz.) Corn Muffin Mix

3/4 Cup Milk

1    Egg

1/2 Cup Shredded Cheddar Cheese

Heat oven to 400 degrees F. Stir soup, corn and meat together in a greased 9" pie plate or casserole dish.

Stir muffin mix, milk and egg together in a medium bowl, just until combined. Spread batter over the meat mixture. Bake for 30 minutes or until topping is golden brown. Sprinkle with the cheese and bake a few more minutes until the cheese begins to melt. Makes 4 servings.

Recipe From: Betty A. Kaufman


MAMA'S FRIED CHICKEN

1  (3 to 4 lb.) Whole Chicken (cut into pieces)

1  tsp. Salt

1  tsp. Pepper

2  Cups Buttermilk

    Self-rising Flour

    Vegetable Oil

Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.

Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360° . Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels. Yield: 4 to 6 servings.

Recipe From: Curtis


BROCCOLI CHEESE SOUP

1    Stick Butter

1    Onion (diced)

1/3 Cup All-purpose Flour

4    Cups Whole Milk

2    Cups Half-and-Half

1    Pinch Nutmeg

4    Heads Broccoli (cut into florets)

      Salt and Freshly Ground Black Pepper

3    Cups Grated Cheese (Mild Cheddar, Sharp Cheddar, Jack, etc.)    

      Chicken Broth -if needed

Melt the butter in a pot over medium heat, add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, pour in the milk and half-and-half, stir. Add the nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper.

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow it to melt.

Taste the seasonings and adjust if needed. Then either serve as is, or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.) Makes 10 servings.


TOMATO SOUP & GRILLED CHEESE CROUTONS

3   Tbsp. Olive Oil

3    Cups Yellow Onions (chopped)

1   Tbsp. Garlic (minced)

4    Cups Chicken Stock

1   (28 oz.) Can Crushed Tomatoes

      Large pinch of Saffron Threads

      Salt and Freshly Ground Black Pepper

1/2 Cup Orzo

1/2 Cup Heavy Cream

      Grilled Cheese Croutons (see below)

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup). Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently. Serves: 4 to 6 servings.

Serve hot with Grilled Cheese Croutons scattered on top. 


GRILLED CHEESE CROUTONS

4 (1/2 inch thick) Slices White Bread

2 Tbsp. Unsalted Butter (melted)

4 Oz. Gruyere Cheese (grated)

Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.


IRISH CHICKEN & DUMPLINGS

2      (10.75 oz.) Cans Condensed Cream of Chicken Soup

3      Cups water

1      Cup Celery (chopped)

2      Onions (quartered)

1      tsp. Salt

1/2   tsp. Poultry Seasoning

1/2   tsp. Ground Black Pepper

4      Chicken Breast Halves (skinless, boneless)

5      Carrots (sliced)

1      (10 oz.) Package Frozen Green Peas

4      Potatoes (quartered)

3      Cups Baking Mix

1 1/3 Cups Milk

In a large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.

Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. 

To make Dumplings:
Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.