Italian Wedding Soup

Italian Wedding Soup Recipe #14061
by LikeItLoveIt
25 min | 5 min prep

SERVES 4
1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

1.In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2.In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3.Return to boil;reduce heat to medium.
4.Cook at slow boil for 10 minutes or until orzo is tender.
5.Stir frequently to avoid sticking.
6.Serve with additional Parmesan cheese sprinkled on top.

This one's for you Maria

cake pops
chinese noodle cookies

peanut butter kisses
cheesecake chips (will post it later tonight)

holiday cookies

peanut butter kiss cookies

1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
2 cups Bisquick
1 teaspoon vanilla
sugar (optional)
36 Hershey's chocolate kisses

Directions
1Mix milk and peanut butter until smooth.
2Stir in Bisquick and vanilla.
3Shape dough into 1-1/4-inch balls.
4Roll in sugar.
5Bake at 375°F for 8-10 minutes or until bottoms begin to brown.
6Immediately press kiss into each cookie.


Holiday Chocolate Pecan Neapolitan Cookies

1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
4 drops green food coloring
1/2 cup pecans, chopped
4 1/2 teaspoons chocolate syrup
1/2 cup semi-sweet chocolate chips
1 1/2 teaspoons shortening
Directions
1Preheat oven to 350. Line a 9 x 5 x 3 in loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
2In a separate bowl, combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
3Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add green food coloring to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread evenly over second layer. Cover with foil. Freeze for 4 hours or overnight.
4Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 12-14 minutes or until the edges are lightly browned. Remove to wire racks to cool.
5In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.

Cranberry Brownie Pie
4 (1 ounce) unsweetened chocolate squares
2/3 cup butter (1 stick plus 2 Tbsp.)
2 cups sugar
4 eggs
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup heavy cream, whipped
3 tablespoons powdered sugar
1 cup whole berry cranberry sauce
1/2 cup chopped pecans
1/3 cup hot fudge (your own or purchased)

Directions
1Preparation:.
2Preheat oven to 350°.
3Grease a 10" springform pan and an 8x8" square pan and set aside. Melt unsweetened chocolate and butter together in a heavy saucepan over low heat, stirring frequently until blended and smooth. Remove from heat; beat in the sugar and eggs until smooth. Add flour, baking powder and salt and mix well.
4Spread half of the batter in a greased 10" springform pan, and the other in a greased 8x8" square pan. Bake at 350° for 15 minutes, until just set. Don't overbake these! If they are underbaked a bit, that's just fine. The springform pan brownies will probably bake faster than the square pan brownies because they will be thinner, so check frequently. Cool both completely.
5Cut the brownies in the 8" square pan into cubes. In large bowl, beat cream with powdered sugar until stiff; fold in cranberry sauce. Spoon half of this mixture over the springform pan brownies. Top with half of the brownie cubes and half of the pecans. Repeat layers. Drizzle with hot fudge sauce. Chill for a few hours in the refrigerator, then cut into wedges.



Best Every Gingerbread cookies
3/4 cup butter
3/4 cup brown sugar
1 (4 ounce) package instant butterscotch pudding mix
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon

Directions
1Beat butter, sugar, pudding and egg.
2Mix well.
3Add flour, baking soda, ginger and cinnamon.
4Roll out and cut with cookie cutter.
5Bake @ 350* for 10-12 minutes.
6Makes 4-5 doxen depending on the size of cookies.


Crunchy Brownies

Crunchy Layer
3/4 cup flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
3/4 cup brown sugar
3/4 cup butter, melted
Brownie Layer
1 (21 1/4 ounce) package brownie mix (Betty Crocker Hershey's Triple Chunk Supreme)

3 tablespoons water
1/2 cup vegetable oil
2 eggs

Frosting
1 1/2 unsweetened chocolate squares (1 1/2 ounces)
3 tablespoons butter or margarine
2 1/4 cups confectioners' sugar, sift if lumpy
1 1/2 teaspoons vanilla
3 tablespoons hot water
Directions
1For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
2Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
3Bake at 350°F for 5 minutes; at this time it will not be completely baked.
4While bottom layer is in the oven, prepare brownies as directed on package.
5Spread batter in pan over crunchy layer.
6Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
7Prepare frosting when brownies are cool.
8In a small saucepan melt together chocolate and the 3 tablespoons butter.
9Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
10Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
11Spread over brownies while frosting is still hot; let set until firm.
12Cut into bars.



Candy Cane cookies
1/2 (18 ounce) package refrigerated sugar cookie dough, softened
3 tablespoons flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring

Directions
1In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion.
2Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist.
3Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets.
4Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

HOMEMADE TURKEY SOUP

1 turkey carcass
Celery
2 lg. onions
2 lbs. carrots

Place turkey carcass in large pot with cut up onions, carrots and celery. Add water to cover. Bring to a boil and simmer for 1 hour. Remove from heat and cool. Take carcass from stock and remove meat. Set meat aside. Strain stock, return to a boil and add the meat, carrots and celery. Add rice or noodles. Simmer for about 1/2 hour. Then serve.

sugar cookies (middle school class)

Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla extract


1 Sift dry ingredients, cut in butter with a pastry blender, and add other ingredients mixing with a wooden spoon. Blend thoroughly; Divide dough into two and place in bags. Chill for several hours.

thanksgiving recipes

Make ahead Mashed Potato Casserole

SERVES 12 -16
5 lbs idaho potatoes or russet potatoes, peeled
8 ounces cream cheese
1/4 cup butter
1/2 cup sour cream
1/2 cup cream
2 eggs
1 teaspoon salt
1 teaspoon garlic salt
1.Boil peeled potatoes until consistently is right for mashing.
2.Mash potatoes with cream cheese, butter, sour cream, cream, and eggs.
3.Add salt and garlic salt.
4.Spread in greased 9x13 pan.
5.Dot with butter and cool.
6.Cover with foil and refrigerate overnight.
7.Bake at 350F, covered, for 45 minutes.


Sweet Potato Casserole

SERVES 12
4 large sweet potatoes, cooked, peeled, and mashed
1 1/3 cups butter, divided
1 teaspoon salt
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour
4 teaspoons flour
2 cups brown sugar
2 cups pecans, chopped
1.Combine sweet potatoes, 2/3 cup butter, salt, sugar, eggs, vanilla, and 4 tsp flour. Pour into a greased 9 x 13” casserole dish.
2.Combine brown sugar, remaining butter, and remaining flour; mix together until crumbly. Add pecans. Put on top of casserole.
3.Bake at 350° for 45-60 minutes or until set in the middle.

Sweet Cranberry Sauce

SERVES 6 -8
1 (14 ounce) can whole berry cranberries
1 (10 ounce) can mandarin oranges, drained
1 cup pecans
1.Add all ingredients to a food processor and pulse a few times, do not over process, should be lumpy and just mixed together. Refrigerate until ready to serve - make the same day you will be serving.


Classic Green Bean Casserole

SERVES 6
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
1 dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French fried onions
1.Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2.Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3.Bake for 5 minutes or until the onions are golden brown.
4.Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
5.For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
6.For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
7.To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
8.To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
9.For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
10.For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Final Menu for luncheon

ONION ROASTED POTATOES
1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
1/3 cup olive or vegetable oil

1. Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
2. Close bag and shake until potatoes are evenly coated.
3. Empty potatoes into shallow baking or roasting pan; discard bag.
4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.


INSIDE OUT CHICKEN CORDON BLEU
1 cup bread crumbs
1/4 tsp black pepper
1 T butter
1 T olive oil
4 boneless skinless chicken breasts
8 ounces deli thinly sliced ham
8 slices Swiss cheese

1. Put the bread crumbs and pepper in a plastic bag and shake to blend.
2. Heat the butter and oil in a large skillet over medium high heat.
3. Slice the chicken breasts in half to make them thinner and drop into bread crumbs. Shake to coat and place in the hot skillet. Cook until lightly browned on the first side, about 5 mins. Turn and brown the other side, about 5 mins.
4. Turn the chicken back over to the first side and place the ham evenly over the chicken pieces. Top each one with a slice of Swiss (fold to fit).
5. Cover and cook until ham heats up and cheese is melted, about 3 minutes.

PUMPKIN KNOT YEAST ROLLS

1/2 ounce active dry yeast (2 packets)
1 cup warm milk (110-115 degrees)
1/3 cup unsalted butter, softened
1/2 c sugar
1 can canned pumpkin puree (NOT pie filling)
2 eggs
1 tsp salt
5 1/2- 6 cups flour, divided
1 T cold water
1 egg

1. In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin,2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface --- knead until smooth, about 5-7 mins. Place in a large greased bowl and turn once to grease top. Cover with a clean towel and let rise in a warm place until doubled, about 1 hour. Punch down dough, turn onto lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into about a 10' rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled --- about 30 mins.
3. In a small bowl, whisk together water and remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 degrees for about 15-16 mins. or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.


LEMON CRANBERRY BUNDT CAKE
ingredients for cake:
3 1/4 sticks unsalted butter, cubed and at room temperature
3 cups cake flour, sifted
12 ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 T whole milk
4 large eggs
2 egg yolks
2 tsp vanilla
2 T finely grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt

ingredients for syrup and glaze:
1/4 c granulated sugar
1/2 cup plus 2 T lemon juice
1 1/2 c confectioners sugar


1. Preheat oven to 350 F degrees. Grease bundt pan.
2. Cook the cranberries with 3/4 c sugar in a pot over medium high heat until juicy and the mixture reduces to 1/14 c, about 15 mins. Let cool.
3. Whisk the mile, whole eggs, yolks, and vanilla in a medium bowl; set aside.
4. Whisk the 3 cups flour, the remaining 1 3/4 c sugar, the lemon zest, baking powder and salt in a large bowl. Add the butter cubes and beat with a mixer on low speed until moistened. Add half of the milk mixture, increasing the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
5. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with remaining batter and smooth evenly. Bake until the toothpick inserted into the center of the cake comes out clean, 55-60 mins.
6. Meanwhile, make the syrup; Dissolve the 1/4 cup granulated sugar in 1/2 c lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 mins. Carefully invert the cake into a parchment lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
7. When ready to serve, whisk the confectioners sugar and the remaining 2 T. lemon juice until smooth. Spoon over cake. Serve

cream puffs (WORLD CUSINE)

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs


1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2.Preheat oven to 425 degrees F (220 degrees C).
3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. (Centers should be dry.)
5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.