Mix cream cheese, juice, cinnamon and sugar with electric mixer on medium speed until smooth.
Fold in the orange zest, pecans, and cranberries.
Refrigerate.
Serve with Town House brand crackers.
Makes 1 1/2 Cups.
Garnish with a small mint leaf, slice of cranberry or zest of orange.
(Makes 6 servings)
In large saucepan, melt margarine over medium-high heat. Add garlic; cook and stir 2 to 3 minutes or until lightly browned.
Add broth and tortellini then bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Add tomatoes and spinach; simmer an additional 5 minutes. Top individual servings with Parmesan Cheese.
Preheat oven to 400.
Lightly butter (or PAM or use those paper liners!!) muffin tins.
STIR together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl.
In another bowl, stir together the pumpkin, butter, eggs, milk, and vanilla until blended.
Make a well in the center of the dry ingredients. ADD the liquid ingredients and stir just to combine.
SPOON mixture into prepared muffin cups (2/3 full).
BAKE for 15 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Remove and let cool.
Preheat griddle to 350 degrees.
Spread 1 side of each slice of bread with a thin coat of mayonnaise.
Assemble each sandwich using 2 slices of cheese, 1 slice of ham and 1 slice of turkey. Trim crusts with knife, making the edges even. Cut each sandwich in half. Set aside.
Combine eggs and milk in a shallow dish. Add PANCAKE MIX and blend well.
Butter or spray griddle.
Dip each sandwich into the batter. Grill 3-4 minutes, until lightly browned on both sides and cheese begins to melt.
Makes 6 sandwiches.
Cook pasta according to package directions; keep warm.
Heat oil in a stir-fry skillet. Press garlic with a garlic press in to skillet; stir-fry 15 seconds.
Add zucchini and onion; stir-fry 2-3 minutes or until crisp-tender.
Add tomatoes, parsley, and seasonings. Heat 1-2 minutes, stirring gently until heated through.
Remove from heat. Stir in warm pasta and sprinkle with Parmesan cheese.
Serve immediately.
Makes about 6 servings
First step:
Mix and spread in bottom of 9″x13″ pan and bake at 350 degrees until lightly brown. Cool
Second step:
Mix ingredients together and spread over cool crust.
Third step:
Mix and beat with mixer and spread over cream cheese mixture.
Fourth step:
Top with Cool Whip and Pecans. Garnish with grated chocolate.
Refrigerate over night.
Cut potatoes, peppers and onions into small bite size pieces. Spray foil with none stick cooking spray, place 3T. butter or marg. on foil.
Place the potatoes, peppers and onions on foil. Season to taste with seasoning salt. Seal foil tightly around mixture, put on a medium grill for 20-25 min.
Flip a couple times while cooking.
Tear up 6 tortillas, place in bottom of 9 x 13 pan. (Spray with Pam first.)
Mix soups, chilies, and onion together. Smear half soup mixture over tortillas. Top with half chicken and cheese mixed. Repeat layers.
Bake uncovered 350° for 30-40 min
· 1 (16 ounce) package confectioners’ sugar
· 1 cup creamy peanut butter
· 1/4 cup butter
· 1 tablespoon milk
· 8 (1 ounce) squares semi-sweet chocolate
· 1 tablespoon shortening
DIRECTIONS
1. In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
Irish Stew
serve with mashed potatoes – 6 servings
· 2 pounds lean beef stew meat
· 3 tablespoons vegetable oil, divided
· 2 tablespoons all-purpose flour
· freshly ground black pepper to taste
· 1 pinch cayenne pepper
· 2 large onions, chopped
· 1 clove garlic, crushed
· 2 tablespoons tomato paste
· 1 1/2 cups Irish stout beer (e.g., Guinness)
· 2 cups chopped carrot
· 1 sprig fresh thyme
· 1 tablespoon chopped fresh parsley for garnish
DIRECTIONS
1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley