OFFICIAL NW' Receipe THREAD!!!!

Banana Bread

2 1/2 cups Flour
1 cup Sugar
3 1/2 tsp Baking Powder
1 tsp Salt
3 tbsp Oil
3/4 cup Milk
1 egg
1 cup Mashed Ripe Bananas (2-3 medium size)

Preheat oven to 350 degrees. Grease and flour loaf pan.

Measure all ingredients into large bowl and beat on medium speed for 1/2 min, scraping side and bottom of bowl constantly.

Bake 55-65 mins, until toothpick inserted in middle comes out clean.

Pumpkin Hummus...Great for a fall appetizer!

2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15 ounce) can pumpkin (not pie mix)
1 garlic clove, chopped
2 tablespoons chopped fresh parsley
Directions

Place tahini and next seven ingredients (through garlic) in a food processor, and process until smooth.

Add parsley, pulse until blended. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seed kernels, if desired.

Serve with chips, pitas, crackers etc

Enjoy!

**I usually put 4-6 garlic cloves in because you can never have enough garlic

***This is a good make ahead dish. You can make it the day or two before so it can firm up a little.

**Also freezes well!

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Directions

1Preheat oven to 350 degrees F.

2Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.

3Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

4Keep it crumbly.

5Put foil partway up the outside part of an 8-inch springform pan.

6Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.

7You don't want the crust to form all of the way up the back of each slice of cheesecake.

8Bake the crust for 5 minutes, then set aside until you are ready to fill it.

9In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.

10Mix with an electric mixer until smooth.

11Add the pumpkin, eggs, cinnamon, nutmeg
and allspice and continue beating until smooth and creamy.

12Pour the filling into the pan.

13Bake for 60-70 minutes.

14The top will turn a bit darker at this point.

15Remove from the oven and allow the cheesecake to cool.

16When the cheesecake has come to room temperature, put it into the refrigerator.

17When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

18Serve with a generous portion of whipped cream on top.

Spinach Mushroom Balls

1 10oz frozen chopped spinach
2 cups fresh mushrooms finely chopped
1 cup chopped onion
2 cloves minced garlic
1 cup flavored breadcrumbs
6 tablespoons grated cheese
1 egg beaten
2 tablespoons olive oil

Preheat oven to 350 degrees

Cook spinach according to directions - drain well
Heat oil in skillet at medium hat. Sauté onions, garlic, mushrooms
In large bowl mix cooked spinach with sautéed veggies
Add egg, breadcrumbs, grated cheese - mix well
Shape into 1 inch balls and place on greased cookie sheet

Bake for 20 minutes

Makes 2-dozen

Chanukah Latkes (takes a while, but they are so good)

5 large potatoes, peeled
1 large onion, peeled
3 eggs
1/3 cup flour (or matzo meal)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup oil (for frying)

Grate potatoes and onion on the fine side of a grater or in a food processor. I quartered the potatoes and onions and put them in a blender with a little water, worked perfect!

Strain gated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, salt, and pepper. Mix well. Heat ½ cup oil in skillet. Lower flame and place one large tablespoon of batter at a time into hot sizzling oil. Fry on one side for approximately 5 minutes until golden brown. Turn over and fry on the other side for 2-3 minutes until golden brown.

Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until it’s all used up, adding more oil when necessary.

Serve with applesauce on the side.
Makes 4-6 servings

Variation-Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 4 medium carrots for potatoes.

Tri Color Cookies

7 ounces almond paste
3/4 cup sugar
1/2 teaspoon almond extract
3/4 cup margarine or butter, room temp
3 eggs
1 cup all-purpose flour, Sifted
1/4 teaspoon salt
15 drops green food coloring
15 drops red food coloring
2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit)
3 ounces semisweet chocolate
1 teaspoon vegetable shortening (butter flavored Crisco preferably)

Directions

1Preheat Oven to 350 degrees.

2Grease 3 8'x8' metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.

3In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).

4Reduce speed to medium and beat in the eggs one at a time until blended.

5Reduce speed to low and then add the flour and salt slowly to the mixture until combined.

6Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).

7Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.

8Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.

9Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.

10Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.

11Run tip of knife around side of pans to loosen layers.

12Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.

13Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.

14Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.

15Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.

16take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.

17In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.

18Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.

19refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).

20To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.

21Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

Pignoli Cookies

1 (7 ounce) box odense almond paste, grated
1/2 cup granulated sugar
1/2 cup powdered sugar, firmly packed
2 large size egg whites, no larger
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 pinch salt
1 cup pine nuts

Directions
1Preheat oven to 325°F; line a cookie sheet with parchment paper or foil.

2Combine grated almond paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.

3Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.

4Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.

5Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter “no-nuts” side down onto cookie sheet.

6Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.

Pumpkin Custard

2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
1 1/2 cups evaporated skim milk (12 ounce can)
2 eggs
3 egg whites
3/4 cup pure maple syrup or brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger


Directions
1Preheat the oven to 350*.

2Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.

3Arrange the cups in a shallow, flat-bottomed baking pan.

4Whirl all of the ingredients in a blender until smooth.

5Pour the custared into the baking cups.

6Pour boiling water into the baking pan to about a 2-inch depth.

7Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.

8Remove the cups from the hot water and cool at room temperature, then refrigerate.

9Serve chilled

Creamsicle Poke Cake

1 (18 ounce) box orange cake mix (You can use white or yellow cake mix and flavor is orange kool aid pouch)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
2 (3 ounce) packages orange flavor gelatin
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup milk
1 teaspoon vanilla
1 (8 ounce) container thawed Cool Whip

Directions

1Bake cake as directed in 9x13 inch pan.

2When done, use fork to punch holes around the entire top of cake.

3Let cool.

4In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water.

5Pour over the top of cake and refrigerate 2-3 hours.

6Mix remaining box of gelatin, pudding, milk and vanilla together.

7Beat well.

8Fold dessert topping into mixture and spread on top of cake.

9Keep refrigerated.


**You can also back them in 2 8 or 9 inch cake pans as well**

Thin Mint Cookies

1/2 lb Melting Chocolate baking chocolate
2-3 drops peppermint extract
1 package Ritz cracker


1Melt Chocolate over low heat.

2Add 2 to 3 drops of Peppermint oil.

3You do not need alot so make sure they are small drops.

4Mix.

5Line a cookies sheet with foil.

6Dip Crackers into Chocolate,Cover and lay on cookie sheet make sure they do not touch.

7Chill until firm.

8Enjoy.

***I usually add more peppermind extract***

THANK YOU LIW!!!! THAT WAS SO NICE OF YOU!!!

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Posted by jonsgirl04

THANK YOU LIW!!!! THAT WAS SO NICE OF YOU!!!

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Thanks!!!! This is great!!!

Bumpity, bump , bump.

Cookies-N-Cream Ice Cream

Ingredients
- 1 cup milk
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup half and half
- 1/2 tablespoon vanilla extract
- 2 cups chilled whipping cream
- 2 cups chocolate cream filled cookie pieces


Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
Pour the mixture into a bowl and allow to cool to room temperature.
Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
Follow the ice cream maker's instruction manual on the freezing process.
When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving

Double Chocolate peanut Butter Ice Cream

2 1/2 cups whole milk

1 cup sugar

1/3 cup unsweetened cocoa powder

pinch of salt

3 Tablespoons cornstarch

1/2 cup heavy cream

3/4 cup semi sweet chocolate chips

1/2 cup smooth salted peanut butter ( I like the all natural peanut butter)

In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.

In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.

Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.

In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.

Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.

Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.

Chicken Pot Pie Muffins

Ingredients:
1 Can Cream of Chicken Soup
1 Cup Chopped Chicken
2/3 Cup Cheddar Cheese
1 tsp. Dried Parsley
1/4 Tsp Black Pepper
1/2 tsp Thyme
1 tube Refrigerated Homestyle Biscuits or Buttermilk Biscuits
Frozen Peas and Carrots(Thawed)

1: Preheat oven to 400

2. Spray muffin tray with non-stick cooking spray before placing biscuits in tray. Then, place biscuits in muffin tin and make sure to push edges up sides.

3. Combine cream of chicken soup, chicken, cheese, parsley, pepper, thyme, peas and carrots. Mix until combined.

4. Spoon mixture into tray evenly. Cook for about 10-12 minutes

5. Enjoy!

Ribs Recipe! (Crock Pot)

Canola oil or vegetable oil
2 small red onions, finely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
1 cup brown sugar, packed
½ cup cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
½ teaspoon chili powder
2 racks of baby back ribs, cut into 3-4 rib pieces
Directions

1. In a skillet placed on stovetop set to medium heat, heat oil. Add garlic and onions and sauté until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. Remove half the sauce to use for serving.
2. Transfer stoneware to slow cooker heating base. Add ribs and sauce, cover, and cook on Low for 7-9 hours or on High for 3-5 hours.
3. To serve, cut ribs between bones and pass extra sauce.

Check this out...we were trying to create a cookbook....Old NW Recipe Thread

Kim-here's the recipe for the Baked Brie...

Pastry-Wrapped Brie with Raspberries
yield: Makes 8 appetizer servings

1/2 cup raspberry preserves
1/4 cup fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
1 large egg, beaten to blend (for glaze)


Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.

Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes