Cooking - for a new lifestyle (Our Test Kitchen)

2 can mandarin orange sections 1/2 tsp nutmeg 1 tsp salt 1/4 tsp clove 1 tsp cinnamon 2 eggs 1 cup sugar or substitute (I used 1/2 and 1/2) Blend lightly or you will lose the shape of oranges. Add to: 3 cups flour 2 1/2 tsp baking powder 2/3 cup vegetable oil 2/3 cup milk Mix well. these are dense muffins that rise pretty well. With some leftover jello and fruit cocktail that I heated on the stove, I pureed the mixture and dipped the muffins into it for a jellee coating. (How iron chef is that?) LOLOL "Bon Appetit!"

take some leftover jell-o and leftover fruit cocktail and puree over heat. Set aside to cool. grind up some leftover cookies add 1/2 cup sugar and a little butter to make a cookie base. Press into muffin cups. when jello starts to cool, pour over cookie bases and top with a sprinkle of cookie. refrigerate until set. "Bon Appetit!" This came because I made this jello concoction to top some mandarin orange muffins I made. I used tropical fruit jello and the concoction smelt of mangoes!!!! yummmmmmm

I am posting this recipe strictly for my mother's benefit! It was always a laugh on holidays, when the lemon meringue pie was taken out for dessert. Everyone always wanted to know who made it. If it was my mother or Grandmother (quite often), it would be lemon meringue soup! Although my Grandmother could make those pretty golden beads of sugar appear on her meringue that I find impossible to recreate. So here is my no-fail recipe, which ALWAYS has worked for me, and is ON the box. Bake one pie shell. Homemade, pillsbury, frozen or cookie crumb. In a large bowl, 2 egg yolks and 1/3 cup cold water. WHISK it lightly, then add i box of Dr. Oetker lemon pie filling (Shirriff) and 2 cups of boiling water. Beat well and place bowl in microwave. Cook for 2 minutes. Remove whisk well again and place back into microwave for 2 minutes. Repeat this procedure (usually 2-4 times) or until it is thick. Add 2 tbsp of butter (or margarine). ****This used to be to enhance the colour (margarine used ...

Leftover uses! I am using up some pb/marshmallow/chocolate squares I make every year, but this works just as well with Reese PB cups. Cookie dough: (Blue Ribbon Chocolate Vhip Cookies ~ Mrs fields Cookie Book ~ pg 10) In a large bowl with an electric mixer blend 1 cup brown sugar and 1/2 1/2 cup white sugar with 1 cup room temperature margarine/butter at medium speed. Add 2 eggs and 2tsp vanilla JUST until blended. Do not overmix. Add 2 1/2 cups flour, 1/2 tsp baking soda 1nd 1/4 tsp salt on low speed. In microwave in a bowl warm up your pb/chocolate (depending on you microwave) for 35 seconds. Not to melting, just until soft. ***You can include some stale mini marshmallows at this time too! Just add to the chocolate when you start. They added a lovely texture. Quickly dump into cookie dough, and mix at low. I needed to use a wooden spoon as mine got pretty thick (I used a lot of chocolate and marshmallow!). Using a cookie scoop, place 15 balls onto a non stick cookie sheet. Mine did n...

Ingredients * 2 large egg whites, at room temperature * * 1/2 teaspoon cream of tartar * 2/3 cup white sugar * 1 teaspoon vanilla extract * 1 cup semisweet chocolate chips or finely chopped semisweet chocolate ** * 1 cup finely chopped walnuts *** * I used egg whites sold in the carton ** I prefer milk chocolate chips because semi sweet make them too sweet *** I usually leave all the nuts out but you can add them Directions Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one...

Today I took some time to make some Christmas Crunch to snack on over the holidays. The kids are going to love this! I don't have a recipe per say but here is how I made it. Purchase a box of Crispix and don't forget to clip the $5 coupon. Dump out the cereal on your counter on waxed paper. Add pretzels and M&Ms ... don't ask how much because I don't measure... so I will say until it looks pretty! This is what it looks like with white chocolate drizzled on the top!

This is so simple I don't even look up the recipe anymore! 2 cups chocolate (you can use squares, wafers, bars, left over easter bunnies or foil wrapped balls) 1 cup butterscotch chips (I prefer 1/2 of a cup or none) vegetable oil 2 cup peanut butter (smooth is best but crunchy will work) 2 cup mini marshmallows (coloured looks nice) 1 greased cookie sheet Put a pot on very low heat on the stove empty (this is to ensure there is no dampness in the metal ~ water damages chocolate). Heat pot. Add small amounts of chocolate and stir from the bottom constantly. *** If your chocolate looks grainy, add small amounts of vegetable oil. Cheaper chocolate will need more oil....Just keep adding as needed. Melt thoroughly with the butterscotch chips (if used). Add peanut butter. Turn off heat and stir until mixture is smooth. Pour into a small greased cookie sheet and spread evenly. Place marshmallows on top of chocolate in rows so when you cut into squares each will get a marshmallow. Press i...

In a large bowl mix 4 cups blackberries 3/4 cup sugar 1 tbsp flour 1 tsp lemon rind Mix together and set aside. Take thawed but cold puff pastry (I used the thawed frozen kind). Roll out on floured serface. I rolled out until I had enough for 3-4 layers of pastry. Beat one egg with a little water and brush on both sides of pastry. In a lightly greased square or rectanguar baking pan, pour in the berries. Lay down layer after layer of pastry brushed with egg. Bake at 375 for 30-40 minutes. "Bon Appetit!"

4 cups diced rhubarb Place in a lightly greased square or rectangular cake pan. *I used a mixture of fresh and frozen. 1 cup granulated sugar 1 cup water 1 tsp vanilla 1 tbsp cornstarch In a saucepan cook until mixture is clear and thick. Pour over rhubarb in dish. 1/2 cup flour 1 cup brown sugar 3/4 cup rolled oats 1 cup melted butter Combine and pour over rhubarb. Bake for 1 hour at 350. Serve with ice cream or whipped cream. Makes 10 servings. "Bon Appetit!"

Ok, I am making a layered strawberry shortcake but need a light whip cream style icing. 1cup milk 1 pckg vanilla pudding (any kind) 1/4 cup icing sugar Beat until smooth then fold in: 1 tub of cool whip/no name frozen topping Refrigerate until thickened and spread on angel food cake layers. I cut an angel food cake into 3 layers and layered strawberries and this icing between each layer. YUMMMMMMMM! "Bon Appetit!"

The Magic of Jell-o Recipe Book pg 93 1 pckg Devils Food/chocolate cake mix 1 pckg chocolate pudding mix 2 individual vanilla/plain yogurt cups 1/2 cup vegetable oil 1/2 cup water 4 eggs 3 tbsp almond liqueur/1 tsp almond/vanilla extract 1 cup chocolate chips 1 cup chocolate chipe 2 tbsp butter 2 tbsp almond liqueur 1/2 tsp vegetable oil 1/2 cup sliced almonds Mix together first 6 items for 4 minutes with mixer on medium. Stir in chocolate chips. Pour into greased/floured fluted pan(bundt pan). Bake at 350 for 55-60 minutes. Let cool in pan for 15 minutes. Remove and leave to cool complettely on wire rack. Melt chocolate with butter over low heat on stove. Stir in liqueur and oil. Spoon over cake. Garnish with almond slivers and chocolate curls. "Bon Appetit!"

The MAgic of Jell-o Recipe Book pg 125 1pckg raspberry jello 2/3 cup boiling water 2 cups ice cubes 1/2 tub of cool whip/no name whip topping 1 cup raspberries 1 graham/chocolate wafer crumb crust Dissolve jelly powder in boiling water. Add ice and stir constantly until jelly thickens. Remove unmelted ice. Whisk in topping until smooth. Chill until thickened, about 3 hours. Spoon into crust. Chill 3 more hours. "Bon Appetit!"

The Magic of Jell-o Cookbook pg 50 1 1/2 cups cold cream/milk 1 package instant chocolate pudding 1/2 tub cool whip/no name whip topping 1/2 cup chocolate chips 1 cup mini marshmallows 1/4 cup chopped nuts (optional) 1 prepared graham or chocolate wafer pie crusts Pour milk into a large bowl. Add pudding mix. Whisk for 2 minutes. Let stand 5 min or until slightly thick. Fold in whip cream, chocolate, marshmallows and nuts. Spoon into crumb crust. Freeze pie until firm, approx 6 hours or overnight. Remove from freezer 10 minutes before serving. Store leftovers in freezer. Serve with leftover whip cream topping if desired. "Bon Appetit!"

The Magic of Jell-o Cookbook pg 79 Prep 15 minutes. 12 wafer cookies (chocolate or vanilla) 2tbsp instant coffee 1/4 cup hot water 1 1/2 cups cream or milk 1 package of vanilla instant pudding 1/4 tsp cinnamon 3/4 tub cool whip 2 squares of bakers chocolate or equivalent place cookie at the bottom of muffin pan Dissolve coffe in hot water in medium size bowl. Add cream, pudding mix and cinnamon. Whisk for 2 minutes. Let stand for 5 minutes or until slightly thick. Fold in cool whip. spoon on top of cookie n muffin pan. Freeze until firm, about 6 hours. Remove from pan and serve drizzled with melted chocolate. Makes 12. Garnish with chocolate covered coffee beans. I served these instead in mini shot glasses and it made 24 shooters! "Bon Appetit!"

This was something I chose to make (still out of the same Good to Go Cookbook) for a number of reasons.  It contains peanut butter (which I would just about die for), it was easy for my two-year-old to help me with, and it was fast.  Best of all though, it was TASTY!!!  Sweet, so cut the squares small, but it is really an easy treat if you need something for a bake sale or just for a girls' night treat.  So, here goes.... Ingredients: 1 cup butterscotch chips 1/2 cup peanut butter (crunchy or smooth, it doesn't matter -- I used smooth) 1 cup Rice Krispies 1 cup salted peanuts (I used salted cashews) Directions: In a large microwave-safe bowl, place chips and peanut butter.  Microwave for 30 second to 1 minute, until chips are soft enough to melt into the peanut butter and create a smooth mixture.  (My advice:  Taste the mixture at this point!  It's ooey and gooey and delicious.  Not that I'd know.  I'd never do such a thing, b...