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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Happy New Year! There's all sorts of food traditions for January 1st, depending upon where it is you live. They normally represent wealth, health, etc. Since I've not followed the tradition for many years now, I guess I risk having a bad year. However, I believe health, wealth and all else are what you make of it. I'll keep plugging along and hope for the best. Although some nice pork, black-eyed peas, and cabbage would taste pretty good right about now!

The Monthly Theme topic will be announced in Wednesday's issue. I couldn't quite decide so I'll sleep on it another couple of days.

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day.”

~Bill Vaughn (American industry author, mentor and subject-matter expert)

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

~Shared by Treva, NC

My New Year Prayer

The time has come to say good by
A year of happiness and of sorrow
I pray the war will end soon
So we'll have a better tomorrow.
A year of happiness for all
When friends can get together
The blessings of a family
That we will love forever.

For those that have lost loved ones
My sympathy, I send your way
And hope that prayer and the love of God
Will help you through each day.
For those who have brought new life in the world
Congratulations to you
Thank the Lord in Heaven above
For making your dreams come true.

For those that are sick, in so much pain
May God Bless your health today
Ease your burden and give you peace
Help you in every way.
May His grace shine down upon you
As we start a brand New Year
Praying the New year brings to you
Much happiness and cheer

~Ginny Bryant

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Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "To be announced". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

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See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "To be announced" has a deadline of January 31, 2012, and will be posted on February 5, 2012.

Please use this email link to submit a recipe for theme recipes: To be announced. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Healthy Lifestyle

~Shared by Johnny, LA

A woman walked up to a little old man rocking in a chair on his porch.

"I couldn't help noticing how happy you look," she said. "What's your secret for a long happy life?"

"I smoke three packs of cigarettes a day," he said. "I also drink a case of whiskey a week, eat fatty foods, and never exercise."

"That's amazing," the woman said. "How old are you?'

"Twenty-six," he said.



~Shared by Treva, NC

Q: How many divorced men does it take to change a light bulb?

A: None. They never get the house.

bareMinerals now on Beauty.com!

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Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

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SALISBURY STEAK

~Shared by Lois S., Kissimmee, FL

Hamburger Mixture:
2 strips bacon (cooked & diced)
1 lb. hamburger
1 small onion (chopped)
salt & pepper to taste
2 T. cooking oil

Sauce:
1 T. chopped onion
1/2 T. minced green pepper
4 T. flour
1 can tomatoes (1 lb. can)
1/2 tsp. celery salt
1 bay leaf
1/2 cup water
salt & pepper to taste

Mix together bacon, hamburger onion, salt & pepper. Shape into 6 oval patties.  Brown in small amount of oil. remove patties. Pour off oil from skillet except for 2 T. Add  onion and green pepper to skillet and cook until tender. Stir  in flour and remaining ingredients. Mix well. Add patties and simmer 45 minutes. Makes six servings. Serve with sauce. Also good over rice.


HAM SALAD BISCUITS

~Shared by Jim D., WA

Ingredients

2 cups chopped cooked ham
2 hard boiled eggs, chopped
1/4 cup chopped celery
1/4 cup chopped, sweet onion
3/4 cup Duke's
1 Tbsp. sweet pickle relish
1 Tbsp. prepared mustard
Salt and Cayenne pepper to taste

Mix all ingredients and serve on biscuits.
 
These tasty snacks are great for lunch and even as appetizers.

Source: Duke's


BANANA LAYER CAKE

~Shared by Bobbi, Roswell, NM
 
2 1/2 cups cake flour
1 2/3 cups sugar
1 1/4 tsps baking powder
1 1/2 tsps baking soda
2/3 cup shortening
1/2 cup buttermilk
2 eggs
2/3 cup chopped nuts
1/3 cup buttermilk
1 1/4 cups mashed bananas
 
Sift flour, sugar, baking powder and soda together. Add shortening and beat 2 minutes. Add 1/2 cup buttermilk and eggs and beat 2 more minutes. Fold in nuts, buttermilk and bananas until blended. Pour into two greased and floured 8" pans, bake 30 to 35 minutes at 350 degrees.


PRESSURE COOKER CHOCOLATE CAKE

~Shared by Mary H., Montreal, Canada
 
1 1/2 cups flour
3/8 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter or shortening
1 cup sugar
2 eggs
2 squares (ounces) chocolate
3/4 cup milk
1/2 teaspoon vanilla
 
Stir together flour, baking soda and salt.  Cream the butter until soft.  Gradually add the sugar, while beating constantly.  Beat eggs until thick.  Add to creamed mixture, and beat hard.  Melt the chocolate, cool, then stir into the batter; mix well.
 
Add the dry ingredients to the creamed mixture alternately with the milk and vanilla mixed together.  Beat well at each addition.
 
Butter the inside of the pressure cooker generously.  Turn in the batter, adjust the cover and set over very low heat.  When the steam comes through the vent, count 20 minutes' cooking time.  Test cake for doneness.  Do not at any time place the indicator over the vent pipe.
 
When the cake has cooled, open the cooker.  Let the cake cool for 5 minutes.  Unmold on a cake rack to cool completely.  Frost as desired.


BLACK-EYED PEAS WITH SMOKED SAUSAGE

~Shared by Johnny, LA

Makes 8 to 10 servings

1 pound dried black-eyed peas
1 pound smoked sausage, diced or thinly sliced
1 cup chopped yellow onion (1 medium)
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced garlic
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons finely chopped parsley
8 cups chicken stock
1 tablespoon chopped green onions
Cornbread muffins

Rinse, pick over and soak peas overnight. The next day, drain and rinse the peas before use.

In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, thyme, bay leaves and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic.

Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.


CHEESE BALLS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 (8 ounce) packages cream cheese, softened
1/2 cup shredded sharp Cheddar cheese
3 ounces blue cheese
1/2 cup butter, melted
1/2 cup finely chopped black olives
2 tablespoons finely chopped green onions
1 teaspoon garlic salt
2 dashes Worcestershire sauce
1 cup chopped walnuts

In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.

Form the mixture into 2 balls, and roll in the walnuts to coat.


CROCK POT BRISKET

~Shared by Jean, Syracuse, NY

1 (5 to 7 lb.) beef brisket
1 head garlic, divided into cloves
6 T. Tony Chachere's seasoning
2 tsp. red pepper
1 onion, chopped
2 (10 1/2 oz.) cans cream of mushroom soup
1/2 C. water
Cornstarch, for thickening
2 T. Kitchen Bouquet (more if needed)

Trim brisket of fat and cut each garlic clove in half. Stud meat with garlic pieces. Generously sprinkle Tony Chachere's and red pepper over meat. Add onion, soups and water. (You can use the reduced-fat mushroom soups if desired). Cook on LOW for 8 to 10 hours.

Remove brisket and allow liquid in slow cooker to cool. As fat rises to the top, skim and add cornstarch for thickening and Kitchen Bouquet for color to make gravy. Slice brisket and serve. Yields 8 servings,



DATE, WALNUT, AND BLUE CHEESE BALL

~Shared by Treva, NC

Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies.

YIELD: 14 servings (serving size: 2 tablespoons)

1 cup (4 ounces) crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat-free cream cheese, softened
3 ounces 1/3-less-fat cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced shallots
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced fresh flat-leaf parsley
2 & 1/2 tablespoons finely chopped walnuts, toasted

1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.

2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.

3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.

Amount per serving Calories: 78; Fat: 4.8g; Saturated fat: 2.6g;  Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.7g; Protein: 4.2g;


FROSTED CHRISTMAS PECANS

~Shared by Marilyn M., Canton, OH

1/2 cup brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pound pecans
1 egg white
1 Tbsp. water

In a bowl mix together, brown sugar, sugar, cinnamon, nutmeg and salt.

Pour pecans in another large bowl.

In a separate small dish mix well the egg white and water.

Pour egg and water mixture over pecans and mix well.

Pour dry ingredient mixture over pecans and mix until all pecans are well coated.

Spread pecans evenly on a cookie sheet.

Bake 1 hour at 250 degrees, stirring every 15 minutes. Enjoy.


LINDA'S CHICKEN CUCUZZA WITH SPINACH OVER RICE

~Shared by Linda H., Rosharon, TX

1-2 Tbsp olive oil
1 large onion chopped
1 carrot, diced fine
2 Tbsp real bacon bits
1 lb ground chicken breast
1 Tbsp cumin seed, crushed
1 Tbsp coriander seed, crushed
Fresh grated nutmeg
Fresh ground pepper
Salt to taste
1 Cucuzza squash, peeled and diced
2 c. baby spinach, chopped in food processor
¼ c. chicken sock
1 c. heavy cream
1 Tbsp Dijon mustard
Flat leaf parsley, chopped
Brown rice, cooked

Saute onions and carrots in oil.  Add spices.  Cook 1 minute.  Add chicken and cook until no longer pink.  Add stock, squash and spinach until tender.  Stir in cream and mustard; simmer for about 15-20 minutes until desired thickness.  Serve over rice with parsley.


BOSTON CREAM PIE (CAKE)

~Shared by Deb, Roswell, NM
 
3 tbls shortening
1/2 cup sugar
1 egg
2/3 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup sweet milk
1/4 tsp vanilla
 
Cream shortening and sugar; add beaten egg and stir well. Sift dry ingredients and add to mixture with vanilla. Bake in moderate oven, 350 degrees,  in 8 or 9 inch layer pan. When cool, split and spread with the following filling, between and on top.
 
Filling;
1 cup sugar
1 cup flour
2 1/2 cups milk
2 eggs
1 tsp vanilla
 
Mix and cook in top of double boiler until thick When cool, add vanilla. Spread and top with chopped nuts.


RED LENTIL SOUP WITH LEMON

~Shared by Johnny, LA

Makes 4 servings

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of chili powder or cayenne
1 quart chicken or vegetable stock
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, or more to taste
3 tablespoons chopped cilantro
Good olive oil for drizzling
Chili powder for dusting

Heat 3 tablespoons olive oil in a large pot and sauté onion and garlic until golden, about 4 minutes. Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne, and sauté for a couple more minutes.

Add stock, water, lentils and carrot. Bring to a simmer. Partially cover the pot and turn the heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add additional salt, pepper, chili powder or cayenne if necessary.

Purée half of the soup (with an immersion blender or in a blender or food processor), then add back to the pot. The soup should be somewhat chunky. Reheat the soup gently.

When hot, stir in the lemon juice and cilantro. Serve the soup drizzled with olive oil and lightly dusted with chili powder.


PEANUT BUTTER-CHOCOLATE BARS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
 
1/2 cup butter
1 1/2 cup graham cracker crumbs
14-oz. can sweetened condensed milk
1 cup peanut butter chips
12-oz. pkg semi-sweet chocolate chips
 
Melt the butter in a 13x9 inch baking dish in a 350 F oven.  When melted, tilt the baking dish to evenly coat the bottom with butter.  Sprinkle the graham cracker crumbs over the butter.  Press lightly  and evenly over the bottom of the dish.  Pour on the sweetened condensed milk and then top with the peanut butter chips.  End with the semi-sweet chocolate chips.  Press down on the top layer so the chips are in the sweetened condensed milk.  Bake at 350 F for 25 minutes or until the top is golden.  Cool and cut into bars.  Makes 2 to 3 dozen bars

Source:  Gooseberry Patch - Corrine Lane


SAUERKRAUT CASSEROLE

~Shared by Jean, Syracuse, NY

1 large  can sauerkraut, drained
1 2-pound tenderloin
2 cans cream of mushroom soup
1 1/2 cup water
1 1/2 package onion soup mix
1 package kulski noodles

Cook noodles, drain. Brown the meat, remove meat from pan, pour soup and water into pork drippings. Mix kraut with noodles, add meat then liquid. Bake at 325 degrees for 45 to 60 minutes or until the meat is tender.



CARAMELIZED ONION TARTLETS

~Shared by Treva, NC

YIELD: Serves 10 (serving size: 2 tartlets)
HANDS-ON: 40 Minutes
TOTAL: 1 Hour, 5 Minutes

2 teaspoons olive oil
2 small red onions, thinly sliced
2 small yellow onions, thinly sliced
1 tablespoon white balsamic vinegar
1 sheet frozen puff pastry dough, thawed
1/3 cup shredded Asiago cheese
1/4 teaspoon kosher salt

1. Heat oil in a skillet over medium-high heat. Add onions; sauté 5 minutes. Reduce heat to medium. Cook for 15 minutes; stir occasionally. Add vinegar.

2. Preheat oven to 400°.

3. Unfold dough, and place on a work surface lightly dusted with flour. Roll into a 10 x 9-inch rectangle. Cut dough into 20 (2 1/4 x 2-inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick dough pieces liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes.

4. Sprinkle about 3/4 teaspoon cheese over each tartlet; top with about 1 tablespoon onion mixture. Sprinkle with salt. Bake at 400° for 15 minutes or until dough is lightly browned.

Amount per serving Calories: 179; Fat: 11.7g; Saturated fat: 2.3g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 5.6g; Protein: 3.2g; Carbohydrate: 15.3g; Fiber: 1.1g; Cholesterol: 4mg; Iron: 0.7mg; Sodium: 153mg; Calcium: 42mg

Source: Cooking Light DECEMBER 2011


CRANBERRY DELIGHT SPREAD

~Shared by Marilyn M., Canton, OH

1 pkg. (8 oz) cream cheese, softened
2 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. sugar
2 tsp. grated orange peel
1/8 tsp. cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans
Crackers Keebler® Town House® Original

In small mixing bowl beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed of electric mixer until fluffy.

Stir in cranberries and pecans. Refrigerate at least 1 hour for flavors to blend.  Garnish as desired.  Serve with crackers.


BUTTERMILK SCONES

~Shared by Linda H., Rosharon, TX

3 cups flour
1/3 cup sugar
1 teaspoon salt
2½ teaspoons baking powder
½ teaspoon baking soda
3/4 cup (1½ sticks) unsalted butter
1 cup buttermilk
½ cup currants (optional)
1 tablespoon heavy cream, for brushing

Preheat oven to 400ºF. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.

Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.


CREAM LAYER CAKE

~Shared by Sandi, Roswell, NM
 
3/4 cup butter
1 1/2 cups sugar
3 eggs
1 cup milk
2 1/2 cups flour
2 1/2 tsps baking powder
1 tsp vanilla
 
Cream butter and sugar, add eggs one at a time, beating well. Add flour and baking powder alternately with the milk and vanilla, blending thoroughly. Pour into 2 greased and floured 9 inch layer pans Bake at 350 degrees 25 to 30 minutes. When cook fill between layers and top with sweet whipping cream that has been flavored to taste.


EGGS PONTCHARTRAIN

~Shared by Johnny, LA

Makes 4 servings

Lettuce leaves, for serving
1 pound fresh crab meat
1/2 pound fresh shrimp (either cooked bay shrimp or medium shrimp that have been cooked and peeled)
4 hard-cooked eggs, peeled
4 tomatoes
Creole dressing (recipe follows)

Line 4 plates with the lettuce. Place 1/4 of the crab meat in center of each plate. Arrange portions of the shrimp around crab meat. Slice the eggs into thin circles and place egg slices on top of crab meat. Slice the tomatoes and arrange tomato slices around outside of plates.

To serve, drizzle a portion of the dressing over each salad and serve immediately.

CREOLE DRESSING: Combine 2 finely minced garlic cloves with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon sugar and 2 tablespoons Creole (or Dijon-style) mustard; stir to make a paste. Whisk in 1/3 cup red-wine vinegar, then slowly whisk in 1 cup vegetable oil.


ORIGINAL KOLB'S HOUSE DRESSING

~Shared by Johnny, LA

Makes about 2 cups

1 cup Creole Mustard
1/4 cup tarragon vinegar
1/4 cup salad oil
1 tablespoon sugar
1/4 cup water
2 tablespoons lemon juice

Whisk together and serve.


BATTER BREAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
 
2 1/2 cup flour
2 tbsp sugar
1 tsp salt
1 pkg. yeast
1 cup milk
2 tbsp shortening
1 egg
1 to 2 tsp margarine, melted
 
Mix the flour, sugar, salt, and yeast in a large bowl.  Heat the milk and shortening until warm.  Beat the egg into the milk.  Stir the milk mixture into the dry ingredients.  Scrape the batter down from the sides of the bowl.  Cover and let rise in a warm place until double.  Stir the batter down to almost original size.  Spread in a 9 x 5 inch loaf pan.  Let rise until double.  Bake at 350 F for 40 minutes.  Remove from the pan immediately.  Brush with margarine and let cool.
 
Source:  Gooseberry Patch - Theresa Bruner


SHRIMP ETOUFFEE

~Shared by Jean, Syracuse, NY
 
Ingredients:
1 lb. fresh or frozen medium raw shrimp (in shells)
1/2 cup margarine or butter
2 tbs. all purpose flour
1 med. onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 medium stalk celery, thinly sliced (about 1/2 cup)
1 clove garlic, finely chopped
1 cup water
2 tbs. snipped parsley
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/8 to 1/4 tsp. red pepper sauce
Hot cooked rice
 
Directions:
Peel shrimp. If shrimp are frozen, do not thaw; peel under cold running water. Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Heat margarine or butter in electric skillet at 350 F. until melted. Stir in flour. Cook, stirring constantly until bubbly and brown, about 6 minutes. Stir in onion, green pepper, celery and garlic. Cook and stir until vegetables are crisp-tender, about 5 minutes. Stir in shrimp, water, parsley, lemon juice, salt, pepper, and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until shrimp are pink, about 5 minutes.

Serve over rice.
 
Serves 4.



BACON-HERB CUPCAKES

~Shared by Treva, NC

Try these as a perfect companion to a cocktail. Test Kitchen Specialist Marian Cooper Cairns likes to use a combination of parsley, thyme, and oregano, but sage, rosemary, basil, and chives will work just as well. Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top.

YIELD: Makes about 32
TOTAL: 1 Hour, 21 Minutes
 
1 & 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup melted butter
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 ounces cream cheese, softened
Garnishes: assorted fresh herbs, cooked and crumbled bacon

1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.

2. Bake at 375° for 26 to 28 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.
 
Source: Southern Living MARCH 2011


PINK POWDER PUFF CRUNCH

~Shared by Marilyn M., Canton, OH

9 cups Rice Chex® cereal
1 1/2 cups semi-sweet chocolate chips
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 large box strawberry flavored gelatin (8 serving size)

Measure cereal into large bowl. In 1-quart microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 30 seconds longer or until mixture can be stirred smooth; stir in vanilla.  Pour over cereal, stirring until evenly coated.

In 2-gallon large food-storage plastic bag, mix powdered sugar and gelatin. Add cereal mixture. Seal bag and shake until well coated. Spread on waxed paper; cool about 15 minutes. Store in airtight container.


BUTTER RUM CAKE

~Shared by Lynn, Roswell, NM
 
1/2 pound butter
1 3/4 cups sugar
5 eggs
1 tsp rum flavoring
1 tsp vanilla
2 cups sifted flour
 
Cream butter thoroughly and add sugar gradually. Add eggs one at a time; mix well. Add extracts. Add sifted flour a little at a time and blend well. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for about 1 hour or until toothpick comes out clean.
 
Butter Rum Icing:
1/2 cup water
1 cup sugar
1 tsp rum flavoring.
 
Bring water and sugar to a boil. Cool and add rum flavoring. Use pasty brush and apply to warm cake.


DEVILED EGG DIP

~Shared by Johnny, LA

Here's a way to take an old-time favorite and "spread" it around a bit. Our Deviled Egg Dip is a great addition to your party offerings.

Yields: 1 1/2 cups
Preparation Time: 10 min

6 hard-boiled eggs, peeled
1/2 cup mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cayenne
 
In a food processor or blender, combine all the ingredients and process until smooth. Refrigerate until ready to serve.


GRILLED STEAK POTATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

3 lb. small red potatoes halved
2 T. olive oil
1/2 t. salt
1/4 t. pepper
1 large sweet yellow pepper chopped
1 large sweet red pepper chopped
1 medium red onion halved and sliced
1 cucumber chopped
1 1/4 C. grape tomatoes, halved
1/2 lb. fresh mozzarella cheese cubed
3/4 C. Greek vinaigrette
1/2 C. halved Greek olives
1 (2 1/4 oz) can sliced ripe olives drained
2 T. minced fresh oregano or 1 t. dried oregano

Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat.  Grill potatoes, covered over medium heat for 20-25 minutes or until tender.  Place in a large bowl.  Add the remaining ingredients; toss to coat.  Serve salad warm or cold.


RICH CHOCOLATE FUDGE

~Shared by Jean, Syracuse, NY

1/2 pound butter
5 cups sugar
1 can evaporated milk
2(8-ounce) package chocolate chips
1 teaspoon vanilla
1/2 cup nuts(optional)

Place butter, sugar, milk in pan: cook to soft ball stage, stirring constantly. Remove from heat; add chocolate chips, vanilla and nuts. Beat until stiff and candy loses it gloss.  Pour into buttered pan. Allow to cool. Pan Size 8" x 11".



PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES

~Shared by Treva, NC

3/4 cup (1-1/2 sticks) butter, softened
1 package (3 oz.) cream cheese, softened
1 & 1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips
2 teaspoons shortening (do not use butter, margarine, spread or oil)
 
1. Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).

2. Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Stir together milk chocolate chips and peanut butter chips. Set aside 1/3 cup chip mixture; add remaining chips to egg mixture. Evenly fill muffin cups with egg mixture.

3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.

4. Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies.

3 dozen cookies

Source: Hershey’s Kitchen


GREEK HONEY NUT PIE

~Shared by Marilyn M., Canton, OH

I love Greek pastry ~ Why not use phyllo, honey and nuts to make a pie?

4 cups chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 package (16 oz., 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1 cup butter, melted

In a large bowl, combine walnuts, brown sugar and cinnamon; set aside. Brush a 9-inch pie plate with some butter; set aside. Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate. Let edges of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom. Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture. Repeat these last two steps. Top with an additional eight sheets of phyllo, again brushing with butter and rotating sheets. Fold ends of phyllo up over top of pie; brush with butter.  Using a sharp knife, cut into eight wedges. Decoration: Cut 1-2 additional sheets of phyllo into thin strips, rolling into rose shapes, if desired; arrange decoratively over top. (Save remaining phyllo for another use.) Bake at 350° for 40-45 minutes or until golden brown.

SYRUP:
3/4 cup sugar
1/2 cup water
1/2 cup honey
1 teaspoon pure vanilla extract

Meanwhile, in a saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool on a wire rack. Yield: 8 servings.


FRUIT COCKTAIL CAKE

~Shared by Mary, Roswell, NM

2 cups flour
2 tsps soda
1/2 tsp salt
1 1/2 cups sugar
2 eggs
1 15 1/2 oz can fruit cocktail and juice

Sift flour with salt and soda. Mix all ingredients together,blending thoroughly. Pour into greased 8x12" Pyrex pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup coconut. Bake 1 hour at 300 degrees. When cake is done, mix 1 stick butter, 3/4 cup sugar, 1/2 cup milk and boil 2 minutes. Mix in 1/2 cup coconut and 1/2 cup pecans and pour over cake.

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Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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