TheRecipeBandit's Xanga

Pasta-Filled Peppers

Sat, 19 Jul 2008 00:01:13 GMT

I received this link for Pasta-Filled Peppers from Taste of Home's Menusaver email newsletter. It's a "light" food. Personally, I think I would have liked the original, un-light recipe better. But, to each her own!

-The Recipe Bandit

Rhubarb Brunch Cake

Fri, 18 Jul 2008 21:39:57 GMT

* Exported from MasterCook *
                           Rhubarb Brunch Cake
Recipe By     :
Serving Size : 16    Preparation Time :0:00
Categories    : Monitor Sugar                   Sweet Breads and Coffee Cakes
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                box yellow cake mix
1                cup water
     1/3           cup oil
3                     eggs
4               cups sliced rhubarb
1                cup Big Chief sugar
2               cups whipping cream -- unwhipped
Grease and flour 9" × 13" pan. In bowl, combine the cake mix, water, oil
and eggs. Mix and pour into pan. Sprinkle rhubarb and Big Chief granulated
sugar on top. Pour whipping cream over all. Bake 1 hour at 350 degrees or
until cake tests done. Serve warm, and refrigerate leftovers.
Description:
"A great brunch treat with rhubarb! Cake stays on top and rhubarb and
custard are on the bottom."
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
Yield:
"1 cake"
T(Baking Time):
"1:00"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 349 Calories; 20g Fat (51.1%
calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 76mg
Cholesterol; 236mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 4 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 1248 27112 0

Honey Rhubarb Compote

Fri, 18 Jul 2008 21:36:36 GMT

* Exported from MasterCook *
                          Honey Rhubarb Compote
Recipe By     :
Serving Size : 6     Preparation Time :0:00
Categories    : Other Desserts                  The National Honey Board
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     2/3           cup honey
1                cup water
4               cups coarsely chopped rhubarb (1/2-inch pieces)
     1/2      teaspoon vanilla
2        tablespoons cornstarch
3        tablespoons cold water
2              pints nonfat frozen yogurt
Dissolve honey in water in large non-aluminum saucepan. Bring to a boil
over medium-high heat. Add rhubarb. Reduce heat to low; simmer, uncovered,
15 to 25 minutes or until rhubarb is tender but still intact. Stir in
vanilla. Combine cornstarch with 3 tablespoons water; mix well. Gradually
stir cornstarch mixture into rhubarb; cook and stir until mixture comes to
a boil. Reduce heat; simmer 3 to 5 minutes or until mixture thickens. Pour
into serving bowl and refrigerate until cold. Serve over frozen yogurt.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 249 Calories; trace Fat (0.5%
calories from fat); 6g Protein; 64g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 4 Other
Carbohydrates.
Nutr. Assoc. : 0 0 3058 0 0 0 26479

Chocolate Lover's Cake

Fri, 18 Jul 2008 21:00:06 GMT

Ingredients
3/4 cup butter
2 eggs
2/3 cup unsweetened cocoa powder
2/3 cup boiling water
2/3 cup buttermilk or sour milk
2 teaspoons vanilla
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 recipe Chocolate Butter Frosting

Directions
1. Let butter and eggs stand at room temperature for 30 minutes. Grease
and flour two 9-inch round cake pans; set aside. In a medium bowl whisk
together cocoa powder and boiling water until smooth. Let cool for 10
minutes. Whisk in buttermilk and vanilla; set aside. In medium bowl stir
together flour, baking soda, and salt; set aside.

2. Preheat oven to 350F. In a mixing bowl beat butter with electric
mixer on medium speed for 30 seconds. Add sugars; beat until combined.
Add eggs, one at a time, beating until combined after each addition.
Beat in one-third of the flour mixture on low speed just until combined
after each addition. Beat in half of buttermilk mixture. Mixture may
look curdled. Beat in half of the remaining flour mixture, then the
remaining buttermilk mixture, and finally, the remaining flour mixture.

3. Divide batter between prepared pans, spread evenly. Bake about 30
minutes or until toothpick inserted near centers comes out clean. Cool
in pans on wire rack 10 minutes. Remove cakes from pans. Let cool on
wire rack. To assemble, place first cake layer on a serving plate.
Spread 1-1/2 cups frosting over the top of the layer. Top frosted first
layer with second cake layer, top side up. Frost top and sides of entire
cake with remaining Chocolate Butter Frosting. Makes 16 servings.

Chocolate Butter Frosting: In a very large mixing bowl, beat 3/4 cup
butter, softened, and 1/2 cup unsweetened cocoa powder with an electric
mixer on medium speed until smooth. Gradually beat in 2 cups powdered
sugar until well combined. Gradually beat in 1/2 cup milk and 2
teaspoons vanilla until well combined. Gradually beat in 6 cups powdered
sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to
reach spreading consistency.

Chocolate Cherry Cake: Prepare cake as directed above, except stir 1/2
cup coarsely chopped, well-drained maraschino cherries into the batter
at the end of Step 2. To assemble, place one cake layer on a serving
plate, top side up. Spread with 1 cup of the Chocolate Butter Frosting.
Snip any large cherry pieces in 1/2 cup cherry preserves. Spread
preserves on top of frosting on first cake layer, leaving a 1-inch space
around the top edges of the cake. Top with second cake layer, top side
up. Use the remaining Chocolate Butter Frosting to frost the top and
sides of the whole cake. If desired, garnish the top of the cake with
well-drained whole maraschino cherries.

Malted Milk Shake Cake: Prepare cake as directed above, except stir 1/3
cup malted milk powder with the flour, baking soda, and salt in Step 1.
Prepare the Chocolate Butter Frosting as directed, except add 1/4 cup
malted milk powder with the first 2 cups powdered sugar. If desired,
garnish cake with 1 cup coarsely chopped malted milk balls.

Bacon Spinach Pie

Fri, 18 Jul 2008 20:48:55 GMT

This is really a terrific sounding, simple recipe, and economical as well. You can read and print it, or save it to your recipe box by visiting Bacon Spinach Pie . Bon appetit!

Cranberry Apple Crisp

Fri, 18 Jul 2008 20:38:21 GMT

[This is a test of how Xanga and the offline blog editor (Microsoft Live Writer) work together. Please forbear with me over the next several days as I begin getting the hang of this! Hopefully, it will be easy to manage so that I can share more recipes, more pictures, more recipe links, MORE OFTEN! ]

Here is a link to a yummy recipe for Cranberry Apple Crisp. Enjoy!

http://gsn.festfoods.com/Recipes/RecipeFull.aspx?RecipeID=366

More recipes to come! It's hot and muggy outdoors here in Wisconsin, USA, and I have a bad summer cold. I will be recipe banditizing up a big storm, indoors in my computer room. I hope someone will enjoy the recipes!

Blessings galore on all of you!

~Miss Chris, a/k/a The Recipe Bandit

Technorati Tags: Cranberry Apple Crisp,Cranberries,Apples,Desserts,Xanga,Windows Live Writer,The Recipe Bandit

Butter Rum Chocolate Fudge Melt in Your Mouth Brownies

Tue, 03 Jun 2008 18:14:32 GMT

Butter Rum Chocolate Fudge Melt in Your Mouth Brownies

1/2 cup melted butter
1/3 cup baking cocoa (I use Nestle's, for the record)
1 cup C & H granulated sugar (never, NEVER use anything else - only pure cane sugar for baking, NOT beet sugar!!)
1 teaspoon pure vanilla extract
2 extra large eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup all purpose flour
1 generous jigger of Bacardi Gold™ Rum

Preheat oven to 350° F. Spray bottom of an 8"x 8" baking pan with cooking spray.

Melt butter in large mixing bowl in microwave. Add baking cocoa and granulated sugar; mix until well blended. Add pure vanilla extract and the eggs; mix thoroughly. Add salt, baking powder, and flour; mix very well. Finally, add one generous jigger of rum and stir vigorously.

Pour batter into prepared baking pan and bake in 350° F. oven for 25 or so minutes. Be sure to not overbake.

Recipe can be doubled for a 13x9x2" pan, but I am uncertain of the baking time.

Icing? Who needs icing?! These brownies are so bodaciously melt in your mouth delicious that I never get a chance to ice them! But if you want to do icing, may I humbly suggest using a light treatment of real rum? :)

Bon appetito, a tutti! Mangiare! Eat! Eat! Life is too short to not enjoy brownies when you need/want to! And oh! Yes, Dr. Miss Chris does hereby send you girls an Rx to make as many pans of brownies for yourselves as you need during PMS and perimenopause symptom flare. You guys who read this blog (and most of you are actually guys who are subscribed!! What a compliment!): If your wives are showing signs of PMS (i.e. giving you dirty looks, threatening to murder you, sharpening knives, etc. :)) please be apprised that this means it is time to say "I love you, Sweetie!" and to show your love with a big pan of brownies!

Enjoy!

PS: I will post a picture of a decorated, iced pan of these fantabulous brownies in a little while.

Rhubarb Custard Dessert

Tue, 03 Jun 2008 17:18:26 GMT

Rhubarb Custard Dessert

Crust Ingredients:
2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons sugar

Custard Filling Ingredients:
2 cups sugar
1 cup heavy whipping cream
1/4 cup all-purpose flour
6 egg yolks, reserve the egg whites
1/4 teaspoon salt
5 cups chopped fresh rhubarb

Meringue Ingredients:
6 reserved egg whites
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar

Heat oven to 350 degrees. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13X9-inch baking pan. Bake for 15 minutes.

Next, combine all filling ingredients except rhubarb in large bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.

Pour rhubarb mixture over hot, partially baked crust. Continue baking for 45 to 55 minutes or until filling is firm to the touch. Increase oven temperature to 400 degrees.

In a different large bowl, beat egg whites at high speed until foamy. Add 1/4 teaspoon salt and 1 teaspoon vanilla. Continue beating, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.

Next, spread meringue over hot filling, right up to the edge of pan. Bake another 10 minutes or so until meringue is lightly browned. Cool completely. Store in refrigerator.

MAKES 12 SERVINGS.

Spicy Sicilian Strata

Thu, 01 May 2008 12:00:50 GMT

Spicy Sicilian Strata

Ingredients
5 cups cubed French bread (1-inch cubes)
1 3.5-ounce package sliced pepperoni, coarsely chopped
1/4 cup pepperoncini salad peppers, drained, stemmed, and chopped
1/2 of a 10-ounce package frozen chopped spinach, thawed and well
drained
1/4 cup oil-packed sundried tomatoes, drained and chopped
1 cup shredded Italian-blend cheese (4 ounces)
3 eggs, lightly beaten
1-1/2 cups milk
1 teaspoon dried Italian seasoning, crushed
Dash cayenne pepper
1/4 cup grated Parmesan cheese

Directions
1. Preheat oven to 350F. Place bread cubes in a 15x10x1-inch baking pan.
Bake, uncovered, in the preheated oven for 10 minutes, stirring once.

2. Spread half of the bread cubes in a greased 2-quart square baking
dish. Top with half of the pepperoni, half of the pepperoncini peppers,
all of the spinach, and all of the tomatoes. Sprinkle with 1/2 cup of
the Italian-blend cheeses. Repeat layers with remaining bread,
pepperoni, pepperoncini peppers, and Italian-blend cheese.

3. Whisk together eggs, milk, Italian seasoning, cayenne pepper, and 1/4
teaspoon salt; pour evenly over layers in dish. Press bread cubes down
with a wooden spoon. Sprinkle with Parmesan cheese. Cover and chill for
2 to 24 hours.

4. Preheat oven to 350F. Bake, uncovered, in the preheated oven for 35
to 45 minutes or until the internal temperature registers 170F on an
instant-read thermometer. Let stand for 10 minutes before serving. Makes
6 servings.

Spicy Mexican Strata: Prepare as above, except substitute 4 ounces
chorizo sausage, cooked and crumbled, for pepperoni; one 4.5-ounce can
diced green chile peppers, drained, for pepperoncini peppers; and
Mexican-blend cheese for Italian-blend cheese. Omit Italian seasoning.
Substitute crumbled queso fresco or additional Mexican-blend cheese for
Parmesan cheese.

Yum!

Linguine with Smoked Salmon in Cream Sauce

Fri, 21 Mar 2008 20:40:50 GMT

Linguine with Smoked Salmon in Cream Sauce

Hello, Fellow Recipe Banditas and Banditos!

I thought you'd be interested in this delightful recipe for Linguine with Smoked Salmon in Cream Sauce. Click the link below to see it on Better Homes and Gardens Online (BHG.com). Yesssss! There is a nice picture of it there!!

http://www.bhg.com/recipes/recipedetail.jsp?recipeId=36514

I found this fantastically tasty recipe among many others at BHG.com. I think many of you will enjoy it!

Blessings,
Miss Chris, Resident Recipe Bandit

Visit BHG.com and get even more inspiring ideas from the experts. www.bhg.com/bhg/?ordersrc=rafstory