Marianne's Kitchen

Candy Cane Cookies

2007-12-15T21:00:00.000-05:00

Yield: 4 dozen
350 degrees F

1 box Devils Food cake mix
1/4 cup water
1/4 cup oil
1 egg
Hershey's Candy Cane Kisses*

Combine all ingredients in a large bowl and mix well. Batter will be very stiff. Spoon into cups of mini muffin tin and bake for 15 minutes at 350 degrees F. While cookies are baking, unwrap candy and set aside. As soon as cookies come out of the oven, push a Kiss into each one. Finish cooling completely on rack before storing in covered container or zipped plastic bag.

*These are seasonal and may be hard to find after the holidays.

NOTES:
1. Because the batter is stiff, it's a little tricky to work with; I just used my finger to push it off a teaspoon, but a small cookie scoop would be ideal.
2. After putting the candy in the cookies, I stuck the pan back in the oven for about 30-45 seconds to make sure they melted - worked great.

These are the easiest cookies you'll ever make and the ooey gooey candy is wonderful when you eat them still warm!

Pumpkin Gooey Butter Cake

2007-09-28T10:27:00.001-04:00

Cake:
1 (18-1/4 oz) pkg yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
3 eggs
1 tsp vanilla
8 tablespoons butter, melted
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees F

To make the cake: Combine cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9 x 13-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.* Serve with fresh whipped cream (or not.)

*Fifty minutes is maximum in my oven - longer baking results in a charred outside... ask me how I know this. ;) The center may jiggle a bit and look undone - it's not. It will firm up as it cools.

This is a Paula Deen (Food Network) recipe and of course, contains her signature butter - gobs of it! Not something you'll make every day, but a definite treat once and awhile. It's delicious and absolutely decadent!

Sweet Dills

2007-05-28T20:32:00.000-04:00

(recipe compliments of my friend, Sandy)

1 quart kosher dill whole pickles, drained and sliced
1 1/2 cups sugar
2/3 cup water
1/4 teaspoon celery seed
1/2 teaspoon mustard seed

Bring the sugar, water, celery & mustard seeds to boil and boil
for 2 minutes. Place sliced pickles back in original jar. Pour hot
syrup mixture over top while still hot. Cool - Refrigerate. Let
stand for 2 to 3 days.

English Pea Salad

2007-05-09T20:55:00.000-04:00

1 15 oz. can very young early peas (Le Sueur)
1/4 cup diced onion
2 hard-boiled eggs, crumbled or diced
2-3 T mayonnaise
salt & pepper to taste
chopped pimento (optional)*

Drain peas well in colander. In a medium bowl, place peas, onion, eggs, and mayonnaise and toss lightly to combine and coat peas. Season with salt and pepper to taste. Add pimento, if desired. (this recipe can easily be doubled or tripled.)

*I used sun-dried tomatoes instead

Serves 4

Super quick and easy, this makes a nice summer side dish. It lends itself well to a variety of additions: roasted red pepper, crumbled bacon, shredded or cubed cheese, celery, pickle - use your imagination. Adding some chunked tuna, chicken, or turkey would make a nice main dish.

Fruit Dip

2007-04-09T20:01:00.000-04:00

1 8 oz. container strawberry cream cheese (or preferred flavor)
1 7 oz. jar marshmallow creme

Combine cream cheese and marshmallow creme with mixer; chill thoroughly and serve with fruit of your choice - strawberries, apple slices, grapes, pineapple chunks, banana chunks, etc.

Simple and delicious! Great for parties, potlucks, or a quick dessert.

Baked Fish Fillets Magnifique

2007-02-15T22:49:00.000-05:00

1 lb fish fillets
1/4 cup butter, melted
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
2 teaspoons onion flakes, instant minced
1 tablespoon breadcrumbs (I use seasoned)
1 tablespoon parmesan cheese, grated

If necessary, rinse fillets in cold water and drain well on paper
towels.

Stir lemon juice into the butter and add Worcestershire sauce,
instant minced onions, breadcrumbs and cheese. Blend well.

Place fillets in single layer on a greased 9" X 13" pan. Spoon
mixture over the fillets. Cover with foil and bake at 375 degrees F.
for about 20-25 minutes or until the fish flakes easily.

Serve immediately.

This is really good and so quick and easy. Comes out perfect every time - you can't mess up.

Spicy Black Bean Salsa (Texas or Cowboy Caviar)

2007-02-10T17:42:00.000-05:00

1 15 oz can black-eyed peas, drained
1 15 oz can black beans, drained
1 15 oz can whole kernel corn, drained
1 14.5 oz can diced tomatoes, drained
1 4 oz can chopped green chiles, drained
1/2 cup chopped onion (scallions or red onions are good substitute too)
1/2 cup chopped green or red bell pepper (I use both)
1-1/2 tsp chopped garlic
1 tsp cumin
1-1/2 T lime juice
chopped jalepeno peppers to taste
fresh cilantro to taste
sprinkle with lemon pepper
1 cup Zesty Italian salad dressing (see notes)

DIRECTIONS:
In a large bowl, combine all ingredients. Season with Zesty Italian salad dressing; mix well.
Cover and refrigerate overnight to allow flavors to blend.

NOTES:
This recipe lends itself to many variations and personal tastes. I like less heat so don't use as much jalepenos as others might; that's why I left the amount open. Same with cilantro. I reduce the amount of salad dressing to 1/2 cup because I think it makes too much liquid.

You can add or substitute ingredients to suit your taste - add diced black olives or a dash of hot sauce or balsamic vinegar; substitute Rotel tomatoes for plain tomatoes - have fun and play around with it until you get what you like.

This also freezes very well - it's nice to have on hand when you get an attack of snack-hunger. I just thaw in the microwave and munch with Frito scoops.

Pineapple Angel Food Cake

2006-10-18T01:25:00.000-04:00

Preheat oven to 350 degrees.

1 box Angel Food cake mix (your choice, I used Duncan Hines)
1 20 oz. can crushed pineapple w/juice

In a large bowl, hand stir cake mix and pineapple, with juice, until thoroughly combined. Pour batter into UNGREASED 9 x 13 pan/dish. Bake 35 - 45 minutes. Cool upside down. (May also bake in muffin tin for 10-12 minutes.)

Unbelievably easy to make and you won't believe how good it is, as is. 'Course a dollop of lite CoolWhip wouldn't hurt, if you were so inclined. But, if you care about these things, it's only 2 or 3 WW points without any topping.

Butter Pecan/Peach Dump Cake

2006-09-27T17:15:00.000-04:00

Preheat oven to 350 degrees.

1 large can (30 0z) sliced peaches with juice
1 butter pecan cake mix (I've only seen this by Betty Crocker)
1 & 1/2 sticks melted butter
1/2 to 1 cup chopped pecans (if desired)

Layer in greased 9x13 pan as follows:

Peaches, including juice (I chop them smaller)
Sprinkle DRY cake mix evenly over peaches
Top with pecans
Drizzle melted butter evenly over dry cake mix

Bake at 350 Degrees for 45 minutes.
Serve warm with vanilla, butter pecan, or dulce de leche ice cream.
Refrigerate leftovers. Reheats nicely in microwave.

Cherry/Pineapple Dump Cake

2006-07-31T00:14:00.000-04:00

1 20 oz can crushed pineapple, with juice
1 20 oz can cherry pie filling
1 cup shredded coconut (optional)
1 box yellow cake mix
1 stick butter, melted
1/2 - 1 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Dump pineapple, including juice, into a greased 9 x 13 pan, spread evenly. Spread cherry pie filling over the pineapple. Sprinkle coconut over cherry filling. Sprinkle DRY cake mix evenly over all. Sprinkle nuts over cake mix. Pour melted butter evenly over all. Bake approximately 1 hour or until golden brown and cake mix is absorbed in the fruit. Serve with whipped cream or ice cream.

Serves 6 - 8.

Grilled Shrimp w/Oriental Salad

2006-07-30T00:30:00.001-04:00

Marinated and Grilled Shrimp

1/3 cup sherry
1/3 cup soy sauce
3 T sesame seed oil
1/4 tsp garlic powder
1/4 tsp ground ginger
1/3 tsp sugar
2 lbs large fresh shrimp, peeled and deveined

Combine all ingredients except shrimp in a shallow dish,* and mix well. Add shrimp, tossing gently to coat. Cover and chill 2 to 3 hours, stirring occasionally.

When ready to cook, drain shrimp, reserve marinade. Grill, basting frequently with marinade, for 2 to 3 minutes on each side or until done. Yield: 4 to 6 servings.

*I just use a ZipLoc bag; one less dish to wash!

Oriental Salad

SALAD

1/2 head shredded cabbage, or 1 bag cole slaw mix
1 shredded carrot (if not included in prepared mix)
2-3 scallions, thinly sliced or chopped
2 T sesame seeds, toasted
1/2 cup slivered almonds, toasted
butter or margarine
1 pkg Oriental noodle soup, any flavor, broken in small pieces and toasted
mandarin oranges, cut in half (optional)
snow peas, blanched (optional)
salt and pepper to taste

DRESSING

1/2 cup vegetable oil
1/4 cup wine vinegar
1 T sesame oil
2 T sugar
1 soup seasoning packet
salt and pepper to taste

In small jar/bowl, thoroughly combine dressing ingredients, cover and chill for 1-2 hours.

Melt a small amount of butter in small frying pan and toast sesame seeds and almonds until light golden brown. Set aside. Toast soup noodles the same way, but separately. Set aside.

In large mixing bowl, combine salad ingredients, except noodles. Cover and chill 1-2 hours.

About 10 minutes before serving, combine salad, toasted noodles, and dressing, mixing thoroughly. Serve with grilled shrimp or grilled chicken strips.

Layered Ice Cream Cake

2006-07-05T01:30:00.002-04:00

12 Ice cream sandwiches
8 oz. Cool Whip™
1 bottle Smuckers™ chocolate syrup
1 bottle Smuckers™ caramel syrup
2 king size Butterfinger™ candy bars, chopped or crushed

There are as many variations for preparing this as there are recipes for it, but here's how I did it.

Layer 6 ice cream sandwiches in ungreased dish.
Squeeze 1/2 each caramel & chocolate sauce over sandwiches.
Spread 1/2 container Cool Whip™.
Sprinkle 1/2 crushed candy bars.
Repeat layers, ending with candy. The dish will be full.

Cover and freeze for several hours.
Remove from freezer about 15 minutes before serving.
Cut in squares and serve with additional sauce if preferred.

(May be frozen up to 2 months)

Taco Soup

2006-04-22T18:50:00.000-04:00

Taco Soup

1-2 lbs ground beef
1 c. diced onion
3-4 15 oz cans tomatoes
1 15 oz can of pinto beans
1 15 oz can of kidney beans
1 15 oz can of whole kernel corn
1 pkg Ranch dressing mix
1 pkg of taco mix
1 4 oz can/jar chopped green chilies
1 cup water
taco chips
shredded cheese

Brown meat and onion; drain. Add tomatoes, beans, corn, taco mix, dressing mix, chilies, and water. Cook slowly for 1 - 1-1/2 hours. Serve with cheese and taco or Frito chips - I also serve w/a dollop of sour cream.

Note: I don't drain any of the cans.

This is a nice, hearty soup and a standard at our house - there's always some in the freezer.

Coconut Cream Cheese Pound Cake

2006-04-18T23:35:00.000-04:00

Coconut Cream Cheese Pound Cake

1/2 cup butter, room temperature
1/2 cup shortening
1/2 tsp vanilla
2 tsp coconut extract
6 eggs, room temperature
8 oz cream cheese, room temperature
3 cups flour
3 cups sugar
1/2 tsp baking powder
pinch of salt

1. Preheat oven to 350 degrees. Grease and flour 10" tube pan.
2. Cream butter, shortening and cream cheese in a large mixing bowl. Gradually add sugar, beating at medium speed, until light and fluffy.
3, Stir in vanilla and coconut extracts. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Add to batter and stir until just blended.
4. Pour batter into prepared pan and bake for 1 hour, 15 mins or until tester comes out clean.
5. Cool in pan for 15 mins, then remove from pan and cool completely on wire rack before cutting.

Serves 15

Note: Monitor baking time after 1 hour - cake can over-brown quickly.

Michigan Sauce

2006-04-18T23:08:00.000-04:00

Michigan Sauce

1 (16 oz) can of tomato sauce
2 lbs. ground beef
3/4 tsp. garlic powder
8-10 tsp. chili powder (I use 10)
2 tsp. cumin powder
1/4 bottle of Franks/Durkee Hot Sauce (about 1/4 cup)
1/2 cup minced onions (dried)
2 tsp. black pepper

Brown meat well, breaking apart and into small pieces as it cooks. Drain fat. Combine remaining ingredients with tomato sauce. Add to meat and simmer over low heat for 2-3 hours. Stir frequently. May be prepared in a crock pot.

Wonderful on franks for a great chili dog! Freezes well.

Italian Crock Pot Chicken

2006-04-18T22:33:00.000-04:00

Italian Crock Pot Chicken

4 boneless, skinless chicken breasts (whole or cut into bite-sized pieces)
1 can cream of chicken soup
1/2 stick BUTTER (tastes better than marg.)
1 env. dry Italian dressing mix
1 (8oz) pkg cream cheese, room temperature

Melt butter, pour over chicken in crock pot. Sprinkle with dry Italian dressing mix. Cover, and cook on high for 3-4 hours. Blend soup and cream cheese, pour over chicken for last 1/2 hour.* Serve over angel hair or your choice of pasta.

*when I add the soup and cheese, I take the chicken out, blend the soup/cheese into the pot contents until creamy, and return chicken for the last 1/2 hr.

This stuff is plate lickin' good!

Crabbies

2006-04-18T22:07:00.000-04:00

Crabbies

8 oz crabmeat, well drained & picked free of all shells
1- 5 oz jar Kraft Old English cheese spread
2 T mayonnaise
1 tsp garlic powder
1/2 cup (1 stick) butter, softened
1/2 tsp dried parsley
Dash hot sauce or cayenne pepper
6-8 English muffins

In a medium bowl, combine butter and cheese spread. Stir in remaining ingredients. Spread on split muffins. Cut into 8 wedges. Broil until bubbly and lightly browned, about 10 mins.

These freeze really well - prepare, freeze and package before cooking.