http://www.spiceplace.com/forums/ Share your favorite recipes here en Sat, 21 Nov 2009 03:50:31 GMT vBulletin 60 http://www.spiceplace.com/forums/images/misc/rss.jpg http://www.spiceplace.com/forums/ http://www.spiceplace.com/forums/share-recipes/6557-assorted-holiday-cookies-candy.html Fri, 20 Nov 2009 04:43:07 GMT Espresso Thumbprint Cookies Cookies 1 cup packed brown sugar 3/4 cup shortening 3/4 cup butter or margarine, softened 1/4 cup baking cocoa 1 tablespoon instant espresso coffee (dry) 1 teaspoon vanilla 2 egg yolks Espresso Thumbprint Cookies

Cookies
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
Decoration
About 1/3 cup crushed peppermint candies, if desired

1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric
mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
2. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation,
but do not press all the way to the cookie sheet.
3. Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from
cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and
espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
5. Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.
High Altitude (3500-6500 ft) No change.


Variation
Classic Thumbprint Cookies: Omit baking cocoa, espresso coffee, Espresso Filling and peppermint candies. In medium bowl, beat 1/2 cup brown
sugar, 1/2 cup shortening, 1/2 cup softened butter or margarine, 1 teaspoon vanilla and 2 egg yolks. Stir in 2 cups flour and 1/2 teaspoon salt. Shape
dough into 3/4-inch balls. Slightly beat 2 egg whites. Dip balls in egg whites; roll in 1 cup finely chopped nuts. Place about 1 inch apart on cookie sheet.
Press with thumb as directed above. Bake 10 to 12 minutes or until light brown. Remake indentations as directed above. Remove from cookie sheet;
cool. Fill each indentation with about 1/2 teaspoon jam (you’ll need about 3/4 cup jam or preserves). Success
To prevent too deep of an indentation, press with just the tip of your thumb.
How To To crush the peppermint candies, place in a resealable plastic food-storage bag and lightly crush with rolling pin.


Fiesta Fudge Cookies

1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped



1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or
until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on
cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely.

Store covered at room temperature.
High Altitude (3500-6500 ft): Bake 8 to 9 minutes.


Blueberry Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries



1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add
whipping cream and eggs; beat on low speed until well blended.
3. Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in
refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.





Peppermint Cookie Bark
12 round starlight mints
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil


1. Heat oven to 375°F. Spray 15x10-inch pan with sides with cooking spray. In resealable food-storage plastic bag, place mints. With rolling pin or flat
side of meat mallet, coarsely crush mints. Pour crushed mints into fine strainer; shake lightly so tiny pieces fall into large bowl (reserve larger pieces
of mints for garnish).
2. In large bowl with tiny mint pieces, stir cookie mix, butter, egg and flour until stiff dough forms. Press into pan. Bake 13 to 15 minutes or until
golden brown. Cool completely in pan, about 30 minutes.
3. In small microwavable bowl, microwave baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
4. With fork, drizzle half of melted chips over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chips. Let stand until
set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.



Candy Cane Wands
1/2 cup semisweet chocolate chips or white vanilla baking chips
2 teaspoons shortening
16 candy canes or peppermint sticks, about 6 inches long
Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desired

1. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat,
stirring occasionally, until melted.
2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan.

Let stand about 2 minutes or until chocolate is partially dry.
3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6557-assorted-holiday-cookies-candy.html http://www.spiceplace.com/forums/share-recipes/6545-oreo-balls-recipe.html Tue, 17 Nov 2009 01:14:22 GMT Oreo Balls Recipe Ingredients 8 ounces softened cream cheese or whipped cream cheese 18 ounces package of Oreo cookies, crushed 2 cups semi-sweet or milk chocolate chips 1 tablespoon shortening Oreo Balls Recipe Instructions Mix cream cheese with electric mixer until fluffy. Oreo Balls Recipe

Ingredients
8 ounces softened cream cheese or whipped cream cheese
18 ounces package of Oreo cookies, crushed
2 cups semi-sweet or milk chocolate chips
1 tablespoon shortening

Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy.
Add the crushed Oreos and beat on high until well mixed.
Chill for at least 2 hours in the freezer.
Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips and shortening with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size
Oreo Balls Recipe Tips and Variations
Oreo Balls variations: Use melted almond bark or white chocolate chips instead of chocolate chips to dip the Oreo Balls.

Try different versions of sandwich cookies to make Oreo Balls- Oreo mint cookies, peanut butter sandwich cookies, or vanilla sandwich cookies are some delicious choices.
Don't use double stuffed Oreos for Oreo Balls. Be sure to use regular Oreo cookies.
To make the Oreo Balls a little less unhealthy, substitute low-fat Oreo cookies and low-fat cream cheese.
Don't skip the shortening. It makes the chocolate slightly thinner and smoother. It is much easier to use with the added shortening. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6545-oreo-balls-recipe.html http://www.spiceplace.com/forums/share-recipes/6544-apple-pie-muffins.html Tue, 17 Nov 2009 01:13:26 GMT Apple Pie Muffins Makes 18 -24 muffins Topping 1/2 cup packed brown sugar 1/3 cup flour 1 teaspoon cinnamon 2 tablespoons butter, melted Apple Pie Muffins

Makes 18 -24 muffins

Topping
1/2 cup packed brown sugar
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons butter, melted

Batter
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk (or use 1 tsp vinegar in 1 cup milk)
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups packed brown sugar
2 cups diced apples

Topping-mix all together, until mixture forms crumbs.
Batter- Whisk together egg, buttermilk, butter, and vanilla.
Stir in sugar.
Without mixing, add flour, baking soda, salt and apples.
Stir just until combined.
Do not over mix.
Spoon into muffin cups.
Sprinkle with the topping.
Bake at 375 degrees F for 20 minutes or until firm to the touch. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6544-apple-pie-muffins.html http://www.spiceplace.com/forums/share-recipes/6543-garlic-mushrooms-basil.html Tue, 17 Nov 2009 01:12:24 GMT Garlic Mushrooms With Basil SERVES 4 75 g butter, 3 ounces 2 garlic cloves, crushed 375 g button mushrooms, 13 ounces and wiped clean salt, to taste black pepper, to taste Garlic Mushrooms With Basil

SERVES 4


75 g butter, 3 ounces
2 garlic cloves, crushed
375 g button mushrooms, 13 ounces and wiped clean
salt, to taste
black pepper, to taste
1/4 teaspoon cayenne pepper
2 tablespoons parsley, freshly chopped
1 tablespoon basil, freshly chopped
bread, assorted crusty style to serve

In a large skillet, melt butter and add the garlic.
Over medium heat saute garlic until soft and golden, stirring occasionally.
Turning heat to medium high, add the mushrooms and continue to sauté and stir until softened.
Add the salt, black pepper, cayenne, parsley and basil to mushrooms and garlic.
Stirring constantly, continue to cook for 1-2 minutes or until well combined.
Serve immediately with assorted crusty breads. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6543-garlic-mushrooms-basil.html http://www.spiceplace.com/forums/share-recipes/6542-sweet-ricotta-dip-fruit.html Tue, 17 Nov 2009 01:11:42 GMT Sweet Ricotta Dip for Fruit

SERVES 12 , 2 cups
1 lb ricotta cheese
1/4 cup confectioners' sugar
1 1/2 teaspoons vanilla

Mix all ingredients.
Chill. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6542-sweet-ricotta-dip-fruit.html http://www.spiceplace.com/forums/share-recipes/6535-boiled-p-nuts.html Sun, 15 Nov 2009 04:33:51 GMT Over at Rick's forum we were discussing boiled p-nuts and I posted this reply I wanted to share it here as well, this is for boiled p-nut haters and lovers alike:
We grew up eating them, but in my home. BUT they were not just any p-nuts; my folks only boiled the GIANT Raw p-nuts from Georgia, they weren't seasoned with nutin' but salt, I do not go for those fancy new-fangled flavored jobbies! And it was not just boil a bunch of p-nuts and eat 'em either.... it was an affair for the whole neighborhood, my Dad would take a large aluminum tub (you don't see them much these days) and he would stick it over a fire and every kid in the neighborhood would come over to the p-nut boiling event! We would play, stir the p-nuts, play some more, stir the p-nuts, play a while longer then stir, and on and on it would go until those p-nuts in those shells were soft as mush, sometimes you could nibble the inside of the shell and get some nice soft stuff off the shell that tasted real good too. Now those canned boiled p-nuts ought to be outlawed>>>they give boiled p-nuts a bad name and if you do not use the right p-nuts then don't even try to boil them, and if you don't cook them outside well you loose half the fun. There has to be Volley-Ball, and Monopoly and tag and a few kids even getting into shooting the whole thing on Dad's movie camera, so you can view it all again and again for years to come:) I LOVE MY BOILED P-NUTS um-m-m-m good! ]]> Share Recipes Cook Chatty Cathy http://www.spiceplace.com/forums/share-recipes/6535-boiled-p-nuts.html http://www.spiceplace.com/forums/share-recipes/6529-chocolate-cream-cheese-cupcakes.html Fri, 13 Nov 2009 20:58:14 GMT Chocolate Cream Cheese Cupcakes 1 package (8 ounces) cream cheese, softened 1-1/2 cups sugar, divided 1 egg 1 teaspoon salt, divided 1 cup (6 ounces) semisweet chocolate chips 1-1/2 cups all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda Chocolate Cream Cheese Cupcakes

1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 egg
1 teaspoon salt, divided
1 cup (6 ounces) semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners’ sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans

For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside. In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full with
batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24- 26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, combine confectioners’ sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6529-chocolate-cream-cheese-cupcakes.html http://www.spiceplace.com/forums/share-recipes/6528-peanut-butter-chocolate-cupcakes.html Fri, 13 Nov 2009 20:55:10 GMT Peanut Butter Chocolate Cupcakes 1 package (3 ounces) cream cheese, softened 1/4 cup creamy peanut butter 2 tablespoons sugar 1 tablespoon milk BATTER: 2 cups sugar 1-3/4 cups all-purpose flour 1/2 cup baking cocoa Peanut Butter Chocolate Cupcakes

1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon milk
BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
FROSTING:
1/3 cup butter, softened
2 cups confectioners’ sugar
6 tablespoons baking cocoa
3 to 4 tablespoons milk

In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil
and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each;
cover with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6528-peanut-butter-chocolate-cupcakes.html http://www.spiceplace.com/forums/share-recipes/6527-pineapple-upside-down-cupcakes.html Fri, 13 Nov 2009 20:53:24 GMT Pineapple Upside-Down Cupcakes 6 tablespoons butter, cubed 1 cup packed light brown sugar 2 tablespoons light corn syrup 1 small pineapple, peeled, cored and cut into 1/2-inch slices 12 maraschino cherries, well drained 3 eggs 2 cups sugar Pineapple Upside-Down Cupcakes

6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
1 small pineapple, peeled, cored
and cut into 1/2-inch slices
12 maraschino cherries, well drained
3 eggs
2 cups sugar
1 cup vegetable oil
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional


Line greased jumbo muffin cups with waxed paper; grease the paper and set
aside. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry. In a large mixing bowl, beat eggs and
sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture; mix well. Fill muffin cups two-thirds full. Bake at
350° for 28-32 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely.
Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6527-pineapple-upside-down-cupcakes.html http://www.spiceplace.com/forums/share-recipes/6526-cherry-gingerbread-cupcakes.html Fri, 13 Nov 2009 20:51:28 GMT Cherry Gingerbread Cupcakes 1/2 cup shortening 1 cup sugar 2 eggs 1 cup molasses 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 cup buttermilk Cherry Gingerbread Cupcakes
1/2 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup chopped walnuts
24 maraschino cherries, well drained
LEMON CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-3/4 to 2 cups confectioners’ sugar

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk. Stir in walnuts.
Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each. Bake at 375° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel. Gradually beat in the confectioners’ sugar. Frost cupcakes. Yield: 2 dozen. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6526-cherry-gingerbread-cupcakes.html http://www.spiceplace.com/forums/share-recipes/6525-special-mocha-cupcakes.html Fri, 13 Nov 2009 20:49:41 GMT Special Mocha Cupcakes 1-1/2 cups all-purpose flour 1 cup sugar 1/3 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup cold brewed coffee 1/2 cup vegetable oil Special Mocha Cupcakes

1-1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
MOCHA FROSTING:
3 tablespoons semisweet
chocolate chips
3 tablespoons milk chocolate chips
1/3 cup butter, softened
2 cups confectioners’ sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For frosting, in a small microwave-safe mixing bowl, melt chips; stir until smooth. Add butter; beat until blended. Gradually beat in confectioners’ sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6525-special-mocha-cupcakes.html http://www.spiceplace.com/forums/share-recipes/6524-pastrami-asparagus-roll-ups.html Fri, 13 Nov 2009 20:47:48 GMT Pastrami Asparagus Roll-Ups 24 fresh asparagus spears (about 1 pound), trimmed 1/2 cup prepared pesto 24 thin slices provolone cheese (about 1 pound) 24 thin slices deli pastrami (about 3/4 pound) In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3... Pastrami Asparagus Roll-Ups

24 fresh asparagus spears (about 1 pound), trimmed
1/2 cup prepared pesto
24 thin slices provolone cheese (about 1 pound)
24 thin slices deli pastrami (about 3/4 pound)

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Spread 1 teaspoon of pesto over each slice of cheese. Top each with an asparagus spear; roll up tightly. Place each on a slice of pastrami; roll up tightly. Refrigerate until serving. Yield: 2 dozen. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6524-pastrami-asparagus-roll-ups.html http://www.spiceplace.com/forums/share-recipes/6523-crowd-pleasing-taco-salad.html Fri, 13 Nov 2009 20:46:26 GMT Crowd-Pleasing Taco Salad 1 pound ground beef 1/2 cup ketchup 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium head iceberg lettuce, torn 2 medium tomatoes, diced Crowd-Pleasing Taco Salad

1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 ounces) shredded taco cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10-1/2 ounces) corn chips

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 14-16 servings. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6523-crowd-pleasing-taco-salad.html http://www.spiceplace.com/forums/share-recipes/6522-frosty-mocha-pie.html Fri, 13 Nov 2009 20:44:53 GMT Frosty Mocha Pie 4 ounces reduced-fat cream cheese 1/4 cup sugar 1/4 cup baking cocoa 1 tablespoon instant coffee granules 1/3 cup fat-free milk 1 teaspoon vanilla extract 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed 1 extra-servings-size graham cracker crust (9 inches) Frosty Mocha Pie

4 ounces reduced-fat cream cheese
1/4 cup sugar
1/4 cup baking cocoa
1 tablespoon instant coffee granules
1/3 cup fat-free milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
1 extra-servings-size graham cracker crust (9 inches)
Reduced-calorie chocolate syrup, optional

In a large mixing bowl, beat the cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired. Yield: 10 servings. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6522-frosty-mocha-pie.html http://www.spiceplace.com/forums/share-recipes/6521-garlic-vinaigrette.html Fri, 13 Nov 2009 20:43:09 GMT Garlic Vinaigrette 2 tablespoons vegetable broth 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon sugar 2 teaspoons lemon juice 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 2 garlic cloves, minced Garlic Vinaigrette

2 tablespoons vegetable broth
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon minced fresh thyme
1/4 teaspoon pepper

In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over salad greens. Yield: about 1/2 cup. ]]> Share Recipes jglass http://www.spiceplace.com/forums/share-recipes/6521-garlic-vinaigrette.html