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Webb
Weekly Cookbook!
Plan you next meal with any of these great recipes!
If
you have recipes that you would like to submit please
e-mail them to
stephturi@yahoo.com
or mail them to:
280 Kane Street, Suite 2
South Williamsport, PA 17702
And you may see YOUR Recipe Published in and Upcoming
Issue of Webb Weekly!
Baking Creatively with Color
(Family Features) Spring is
the perfect time to find inspiration in the fresh colors
of the season, from pastel pinks to bright shades of
green and yellow. To help your creativity blossom,
McCormick created an online workshop with fun and
flavorful activities that you can do right in your own
kitchen.
Visit the online workshop
to find inspirational ideas for baking and decorating
throughout the season. From easy-to-follow recipes and
decorating tips, to fun party ideas, the workshop has it
all.
To learn more about how to
create a colorful and flavorful spring, visit
www.mccormick.com.
Hello, Flower! Cupcakes
Makes 24 cupcakes
• 24 yellow cake cupcakes
baked in white paper liners
• 30 marshmallows
1 cup tinted sprinkles,
chopped coconut or sugars,
1 can (16 ounces) vanilla
frosting
McCormick Assorted Food
Colors and Egg Dye or McCormick Assorted NEON! Food
Colors and Egg Dye
1 cup coarse green tinted
sugar, (See recipe that follows)
24 yellow spice drops
• Place the colored
sprinkles in a medium bowl. Cut several marshmallows
crosswise into 4 slices with sharp scissors. Place cut
marshmallows in sprinkles and toss to coat the cut area
with the sprinkles. Transfer to a cookie sheet. Repeat
with remaining marshmallows and sprinkles to make 120
marshmallow petals.
• Tint vanilla frosting
bright green with blue and yellow McCormick food
coloring. Place green sugar in a shallow bowl. Spread
the tops of several cupcakes with green frosting and
make smooth. Roll edge of frosted cupcakes in green
sugar to coat. Repeat with remaining cupcakes.
• Arrange 5 marshmallow
petals on top of frosted cupcakes, pressing marshmallow
into frosting to secure. Add a spice drop in the center
of cupcake to complete flower.
Bone AppČtit!
Eerie Edibles
From BrightIdeas.com
Family Features
Scaring up delicious Halloween treats
doesn’t have to be tricky. Transform ordinary recipes
into spooktacular ones with some of your favorite
candies and a little creativity — it will bewitch all
your guests and leave them screaming for more.
For more Halloween recipes, party
ideas, activities and printable templates, visit
BrightIdeas.com.
Dancing Bones Brownies
Makes 16 brownies
Prep time: 10 minutes
Baking time: 20 minutes
Decoration time: 20 minutes
Difficulty: Easy
1 bag Milky WayĆ Brand Fun Size Bars
1 bag TwixĆ Brand Caramel Cookie Bars
Fun SizeĆ
1 bag M&M’SĆ Brand Chocolate Mini
Baking Bits
1 box (22.5-ounce) your favorite
brownie mix
12 cups chocolate cookie crumbs
1 can (16-ounce) chocolate frosting
1 can (16-ounce) vanilla frosting
Prepare brownie mix according to box
directions. Stir 2 cups chopped Milky WayĆ into batter
before spreading into a foil-lined jelly roll pan.
Bake in a preheated 325_F oven for
approximately 15 to 20 minutes. Cool completely.
In the meantime, finely chop
chocolate cookie crumbs with 12 caramel cookie bars in a
food processor, set aside. Cover brownies with chocolate
frosting and top with chocolate crumbs mixture.
Refrigerate for 30 minutes.
Cut brownies into 16 pieces. Transfer
1 cup of vanilla frosting into re-sealable plastic bag
with a snipped corner. Using the printable template,
pipe a skeleton on each brownie. Decorate with mini
baking bits.
Vampire Bites
Makes 24 bites
Prep time: 20 minutes
Baking time: 7 to 10 minutes
Decoration time: 15 minutes
Difficulty: Easy
1 bag Milky WayĆ Brand Minis
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter, softened
2/3 cup packed brown sugar
1 egg
Red food coloring
1/2 cup red decorator’s sugar
1 tube vanilla frosting
Combine flour, baking soda and
cinnamon in medium bowl; set aside.
Beat butter and sugar in large bowl
with an electric mixer until light and fluffy. Add egg;
beat well. Slowly add flour mixture into dough until
blended. Add enough food coloring to tint dough a bright
red. Cover bowl with plastic wrap, and refrigerate at
least 2 hours.
Preheat oven to 375_F. Line cookie
sheet pans with parchment paper.
Using a rolling pin, roll out dough
on a lightly floured surface to 1/4-inch thickness. Use
the printable templates or cookie cutter to cut out 24
lip shapes. Otherwise, you can form the dough into 24
balls and flatten each slightly to create free-form
shaped lips using your hands to pinch and shape the
dough. Transfer these to prepared cookie sheets. Re-roll
scraps if necessary.
Sprinkle cookies with red sugar. Bake
7 to 10 minutes, or until golden brown. Remove from the
oven, and immediately press an unwrapped mini into
center of each cookie. Cool completely. Use vanilla
frosting to pipe fangs over the candy.
Tip: If short on time, consider using
store-bought refrigerated sugar cookie dough. Begin by
kneading 2/3 cup of flour into dough, then roll and cut
according to the above directions. One roll of cookie
dough makes approximately 18 cookies.
Pumpkin Bean Soup
This
is a wonderful, thick, hearty soup that doesn't take a
lot of effort to make. It's full of all that's good for
you, and is perfect on a cool fall evening so enjoy!
Prep
Time: 15 Min
Cook
Time: 35 Min
Ready
In: 50 Min
Ingredients:
• 1
tablespoon olive oil
• 1
red bell pepper, chopped
• 1
onion, chopped
• 2
cloves garlic, minced
• 1
teaspoon ground cumin
• 1
(15 ounce) can pumpkin puree
• 1
(15 ounce) can black beans, rinsed and drained
• 1
(14 ounce) can whole kernel corn, drained
• 2
cups chicken broth
• 1 (8
ounce) can tomato sauce
• 1
teaspoon fresh cilantro leaves, finely chopped
• salt
and pepper to taste
• 1/2
cup heavy cream, whipped (optional)
• 1/4
cup fresh chopped cilantro, for garnish (optional)
Directions:
1.
Heat the olive oil in a saucepan over medium heat. Stir
in the bell pepper and onion; cook and stir until the
onion has softened and turned translucent, about 5
minutes. Mix in the garlic and cumin and cook, stirring,
for an additional 2 minutes.
2.
Pour in the pumpkin puree, black beans, corn, chicken
broth, tomato sauce, and 1 teaspoon cilantro; season to
taste with salt and pepper. Bring the soup to a gentle
boil; reduce the heat and simmer, covered, for 25
minutes.
3.
Garnish each bowl of soup with a dollop of unsweetened
whipped cream and additional cilantro, if desired.
Casual Gatherings are Perfect for
Potluck
All
materials courtesy of: Campbell’s Cooking Soups
Family Features
Potluck parties are a great way to have a party and keep
work to a minimum. When everyone brings their favorite
dish, it is a wonderful way to taste each other’s
much-loved recipes. If you use a recipe with a quick
prep time, you’ll be all set! Cindy Ayers, vice
president of the Campbell’s Kitchen, has spent more than
30 years in the culinary world and operated her own
restaurant and catering company. Cindy offers a few
quick tips for hosting a successful potluck party:
—As
the host, provide the main dish and beverages, and
guests can supplement all the extras.
—For a
menu with variety, assign every guest a type of dish to
bring.
—Keep
things simple by choosing a recipe that can be made with
ingredients you can frequently find in your pantry and
fridge.
—Quick
heat-and-serve dishes are best and require little last
minute fussing.
—Make
sure that there are plenty of plates, cups and utensils
— the non-cooks in your crowd will be happy to bring
some.
—Ask
your guests to each bring ten copies of their recipe to
share with others at the party.
Hearty
Chicken and Noodle Casserole uses basic pantry
ingredients to create this warm and comforting dish.
Impress your guests with this surprisingly easy,
crowd-pleasing casserole recipe that requires minimal
prep and clean up, but tastes like you spent hours in
the kitchen. For more popular potluck recipes, visit
www.campbellskitchen.com.
Hearty
Chicken & Noodle Casserole
Makes:
4 servings
Prep:
10 minutes / Bake: 25 minutes
1 can
(10 3/4 ounces) Campbell’s Condensed Cream of Mushroom
Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2
cup milk
1/4
teaspoon ground black pepper
1 cup
frozen mixed vegetables
2 cups
cubed cooked chicken
2 cups
medium egg noodles, cooked and drained
1/4
cup grated Parmesan cheese
1/2
cup shredded Cheddar cheese (about 2 ounces)
Directions:
1.
Stir soup, milk, black pepper, vegetables, chicken,
noodles and Parmesan cheese in 1 1/2-quart casserole
dish.
2.
Bake at 400_F 25 minutes or until vegetables are tender.
Stir chicken mixture. Top with Cheddar cheese.
Golden
Onion Chicken & Noodle Casserole: Substitute 1/2 cup
crushed French fried onions for Cheddar cheese.
Hearty
Chicken Casserole with a Twist: Substitute 2 cups cooked
corkscrew-shaped pasta for egg noodles.
Sweet Cherry Pie Ice Cream
Churn rich, homemade vanilla ice
cream with chopped maraschino cherries and crumbled
cinnamon graham crackers mixed in (recipe below), or
fold chopped maraschino cherries and crumbled graham
crackers into softened premium vanilla ice cream;
freeze.
Yield: 1 quart
• 3 cups heavy cream
• 1 cup milk
• 5 egg yolks
• 1/2 cup sugar
• Salt
• 1/4 teaspoon almond extract
• 1 - 16-ounce jar chopped
• Maraschino cherries, drained
• 1 1/2 cups cinnamon graham
• Crackers, broken into 1-inch
pieces
Heat cream and milk to just below
the boil. Whisk egg yolks, 1/2 cup sugar and a pinch of
salt until just blended. Strain hot cream onto egg yolk
mixture, whisking constantly. Return to saucepan and
cook slowly, stirring constantly, until it coats the
spoon. Strain, add almond extract and cherries. Cool
completely; freeze in ice cream machine according to
manufacturer’s directions. Fold in graham crackers.
Freeze until firm.
Grilled Marinated Shrimp
Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
2 Hrs 40 Min
Ingredients:
• 1-cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1-tablespoon tomato paste
• 2 teaspoons dried oregano
• 1-teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and
deveined with tails attached
• Skewers
Directions:
1. In a mixing bowl, mix together
olive oil, parsley, lemon juice, hot sauce, garlic,
tomato paste, oregano, salt, and black pepper. Reserve a
small amount for basting later. Pour remaining marinade
into a large resealable plastic bag with shrimp. Seal,
and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low
heat. Thread shrimp onto skewers, piercing once near the
tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook
shrimp for 5 minutes per side, or until opaque, basting
frequently with reserved marinade.
Grilled Chicken Salad
Whether you are looking for a quick
and easy summer meal or just a way to use your leftover
chicken, this grilled chicken salad is the perfect
solution!
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 2 Hrs
Original recipe yield: 6 servings
INGREDIENTS
• 4 boneless, skinless chicken breast
halves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons lemon pepper
• 2 Vidalia onions, thickly sliced
• 4 large mushroom caps, chopped
• 1 cup mayonnaise
• hot sauce to taste
• salt and pepper to taste
DIRECTIONS
1. Place chicken breast halves in a
large resealable plastic bag with lemon juice, olive
oil, and lemon pepper. Shake to coat, and marinate in
the refrigerator for at least 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Place
the Vidalia onions and mushrooms on the grill, and cook
until lightly charred on both sides; set aside. Place
chicken onto the grill, and discard marinade. Cook for
15 minutes, turning once, or until juices run clear.
Remove from heat, cool, and chop.
4. In a large bowl, thoroughly mix
the onions, mushrooms, chicken, and mayonnaise. Season
with hot sauce, salt, and pepper. Cover, and refrigerate
until serving.
Mango
Peanut Crisp
Prep time:
15 minutes
Cook time:
20 minutes
Topping:
Nonstick cooking spray
6 tablespoons rolled
oats
1/4 cup firmly packed
brown sugar
1/2-tablespoon flour
2 tablespoons butter,
softened
1-teaspoon ground
cinnamon
1/4 cup chopped honey
roasted peanuts
Filling:
3 large ripe mangos,
peeled, pitted and diced
2 tablespoons honey
1/2-teaspoon ground
cinnamon
Directions:
Preheat oven to 350_F.
Spray four 2-cup baking dishes with nonstick cooking
spray. Stir together all topping ingredients except
peanuts in small bowl with fork until they become coarse
crumbs; set aside. Stir together all filling ingredients
in medium bowl and spoon into prepared dishes. Spoon
topping over filling and sprinkle with peanuts. Bake 20
minutes, or until filling is hot and bubbly and topping
is golden brown. Makes 4 servings.
Nutritional analysis
per serving: Calories: 310, Fat: 10g, Saturated Fat: 4g,
Trans Fat: 0g, Cholesterol: 15mg, Sodium: 75mg,
Carbohydrates: 56g, Fiber: 3g, Sugar: 25g, Protein: 3g,
Vitamin A: 60%, Vitamin C: 25%, Calcium: 2%, Iron: 4%
McNeil’s Chicken Divan - Serves 4
Ingredients: 4 Boneless Chicken Breasts (skin off), 1
head of Broccoli, 1 quarter of a sweet onion, 1 24 oz
can of Cream of Mushroom Soup, 1 cup heavy cream, 2
tablespoons fresh chopped parsley, salt and pepper to
taste, 1 teaspoon nutmeg, 2 cups of minute rice, 1
tablespoon of Olive Oil.
Directions: Cut each chicken breast into 6 to 8 bite
sized pieces. Dust lightly with flour and brown the
pieces on both sides in olive oil. Clean and cut the
broccoli into bite sized florets. Dice the onion and add
it to the mushroom soup and heavy cream in a mixing
bowl. Add nutmeg to the mushroom soup mixture. Spray a
non-stick cooking spray into a large baking dish. Layer
the chicken and broccoli in the baking dish. Pour the
sauce over the chicken and broccoli. Cook for approx 1
hour at 350 degrees. Sprinkle chopped parsley over the
top. Cook the minute rice so it is prepared when the
chicken has completed cooking.
Serve: Spoon rice onto a plate and then spoon Chicken
Divan over the rice. Enjoy.
Champagne Peach Punch
Ingredients
1 16-ounce package frozen sliced peaches
1/4 cup sugar
2-1/2 cups orange juice
1 750-milliliter bottle champagne or sparkling wine or
4 cups unsweetened pineapple juice
Cubed or crushed ice
Directions
1. Thaw peaches at room temperature but do not drain.
Place peaches and their juice in a blender container or
food processor bowl. Add sugar. Cover and blend or
process until smooth.
2. Transfer pureed peaches to a 2-quart pitcher. Stir
in orange juice and lemon juice or lime juice. To serve,
slowly stir in champagne, sparkling wine, or pineapple
juice. Serve over cubed or crushed ice. Makes about 12
(5-ounce) servings.
Make-Ahead Tip: After stirring in orange and lemon
juices, cover and refrigerate overnight or until serving
time.
Peach Cobbler
If fresh peaches are out
of season, substitute the same amount of frozen peach
slices. Just thaw them before you use them.
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons chilled stick butter, cut
into 6 pieces
1/4 cup plus 2 tablespoons cold water
Vegetable cooking spray
6 cups peeled, sliced peaches (about 3 3/4 pounds)
3/4 cup firmly packed brown sugar, divided
2 1/2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 teaspoon water
1 tablespoon sugar
In food processor bowl;
add first 3 ingredients, and pulse 2 or 3 times. Add
butter pieces, and pulse 10 times or until mixture looks
like a crumble mixture. With processor running, slowly
add cold water through food chute, mixing just until
combined (do not form a ball).
Gently press flour mixture into a 4-inch circle on
heavy-duty plastic wrap; cover with additional plastic
wrap. Roll dough, still covered, into a 15- x 13-inch
rectangle. Place dough in freezer 5 minutes or until
plastic wrap can easily be removed. Remove top sheet of
plastic wrap. Invert and fit dough into a 2-quart baking
dish coated with cooking spray, allowing dough to extend
over edges of dish; remove top sheet of plastic wrap.
Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons
flour, vanilla, and cinnamon in a large bowl; toss
gently. Spoon peach mixture into prepared dish; fold
edges of dough over peach mixture (it will only
partially cover peaches). Sprinkle remaining 1/4 cup
brown sugar over peach mixture; sprinkle with almonds.
Combine egg and 1 teaspoon water in a small bowl; stir
well. Brush egg mixture over dough, and sprinkle with 1
tablespoon sugar. Bake at 375 for 45 minutes or until
filling is bubbly and crust is lightly browned. Let
cobbler stand 30 minutes before serving.
*** If you want to save time...purchase already made pie
dough by Pillsbury. The dough can be found in your
grocers dairy cooler.***
Vegetable Lasagna Casserole
Serves 16-20
2 16-ounce packages of
lasagna noodles
2 onions, chopped
2 green peppers, chopped
4 cups broccoli, chopped
4 cups cauliflower, chopped
2 16-ounce cartons low-fat cottage cheese
4 cups grated mozzarella cheese
2 16-ounce cans tomato sauce
1 23-ounce can tomato juice
2 Tbs. cooking oil
1 clove garlic, minced
Basil, oregano, rosemary or Italian spice mix
Spread 2 tablespoons of
oil in the bottom of two 9x13-inch pans.
Layer one package
uncooked noodles on bottom of pan, overlapping 1/2 inch.
Top noodles with half of the chopped onions, peppers,
broccoli and cauliflower. Cover vegetables with 1 carton
of the cottage cheese. Top cottage cheese with half the
mozzarella cheese. Pour 1 can of tomato sauce over
mozzarella. Lightly sprinkle with minced garlic and
seasonings. Repeat layers, beginning with noodles. Pour
tomato juice over completed layers, filling the pans no
more than 1/2 inch from the top to prevent boiling over.
Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes.
Serve with Parmesan
cheese, if desired.
Strawberry Pretzel Squares
Prep Time: 25 min
Total Time: 4 hr 55 min
Makes: 20 servings, 1 square each
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or
margarine, melted
12 oz. (1-1/2 [8-oz.]
pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size)
JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups)
strawberries, sliced
PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the
sugar and the butter. Press firmly onto bottom of
13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese,
remaining 1/4 cup sugar and milk until well blended.
Gently stir in whipped topping. Spread over crust.
Refrigerate until ready to use.
MEANWHILE, stir boiling
water into gelatin in large bowl at least 2 min. until
completely dissolved. Stir in cold water. Refrigerate
1-1/2 hours or until thickened (spoon drawn through
leaves definite impression). Stir in strawberries. Spoon
over cream cheese layer. Refrigerate 3 hours or until
firm. Cut into 20 squares to serve. Store leftover
dessert in refrigerator.
Grilled Chocolate-Sauced Dessert Kabobs
Prep: 20 min.
Grill: 5 min.
Ingredients
3/4 cup semisweet
chocolate pieces
1/4 cup butter or
margarine
2/3 cup sugar
1 5-ounce can evaporated
milk (2/3 cup)
2 medium ripe nectarines
or peaches
1/2 of a 10-3/4-ounce
fresh or frozen pound cake
2 ripe bananas, peeled
6 whole strawberries,
stemmed
Directions
1. For sauce, melt
chocolate pieces and butter or margarine in a small
saucepan over low heat. Add the sugar. Gradually stir in
evaporated milk. Bring to boiling; reduce heat. Cook and
stir over low heat for 8 minutes. Remove from heat; set
aside.
2. Remove pits from
nectarines or peaches; cut fruit into wedges. Cut the
pound cake and bananas into 1-inch chunks. Alternately
thread the peaches or nectarines, cake, and bananas on
six 12-inch-long skewers. Add one strawberry to each
skewer.
3. Grill kabobs about 5
minutes or until cake is toasted, turning once.
4. To serve, push fruit
and cake from skewers onto dessert plates. Drizzle with
the warm chocolate sauce. Makes 6 servings.
STRAWBERRY RHUBARB FREEZER JAM
5 c. rhubarb - wash, ends removed, leaves discarded,
diced
5 c. sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) strawberry gelatin
In medium saucepan,
combine rhubarb, sugar and pineapple; boil slowly for 20
minutes. Remove from heat and add gelatin stirring until
thoroughly dissolved. Seal in sterilized jelly glass
jars, wiping edge. Place sterilized lids and screw bands
on sterilized jars and tighten. As jam cools, lids will
pop. Cool to room temperature.
Wash and dry outside of jars. Place in freezer. Makes 8
eight ounce jars or 16 four once jars. Defrost to serve.
GRILLED CHOPS
3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 11/2-inch thick)
Combine the first five ingredients. Place chops in a
glass baking dish and pour marinade over. Cover and
refrigerate 3-6 hours or overnight. To cook, remove
chops from marinade and grill or broil 4 inches from the
heat to desired doneness. Brush occasionally with the
marinade. Yield: 6 servings. These pork chops make a
quick company dish. Our family enjoys them on the grill,
as the simmer weather in our part of the country is hot
and muggy. In the wintertime, they're wonderful prepared
in the broiler.
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