Weekly Question! July 14, 2013

Weekly Recipe!

Hey everybody, here is some recipes you should try. Me and my grandfather make them and they are amazing.

Breakfast - Donut Muffin 24 muffins

INGREIDIENTS

1/2 cup white sugar

1/4 cup margarine, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

1/4 cup margarine, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Lunch - Parmesan Chicken Salad Sandwhichs 6 servings

INGREIDIENTS

1/2 cup low-fat mayonnaise

1tablespoon lemon juice

2teaspoons snipped fresh basil

2 1/2cups chopped cooked chicken or turkey

1/4cup grated Parmesan cheese

1/4cup thinly sliced green onions

3tablespoons finely chopped celery

Salt and ground black pepper

DIRECTIONS

For dressing::

In a small bowl, stir together mayonnaise, lemon juice and basil. Set aside.

For salad::

In a medium bowl, combine chicken, Parmesan cheese, green onions and celery. Pour dressing over chicken mixture; toss to coat. Season to taste with salt and ground black pepper. Serve immediately on toasted wheat bread. Or to serve later, divide chicken mixture and pack in individual containers

Snack - Caramel Popcorn - 28 servings

INGREDIENTS

7 quarts plain popped popcorn

2 cups dry roasted peanuts(optional)

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1 cup margarine

1/2 teaspoon baking soda

1 teaspoon vanilla extract

DIRECTIONS

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Dinner - Baked Bean Casserole - 12 servings (I reccomend to have sweet corn bread with this)

INGREDIENTS

Cooking spray 1 1/2 pounds lean ground beef 1 small onion, finely chopped 1 bell pepper, cored, seeded, and finely chopped Two 16-ounce cans pork and beans 1/2 cup barbecue sauce 1/2 cup ketchup 2 tablespoons spicy brown mustard 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 4 tablespoons brown sugar 6 to 8 slices bacon, cut into pieces and cooked

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray. In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving

Dessert - White Chocolate Raspberry Cheesecake

INGREDIENTS

CRUST

1 1/2 Cups of Cinnamon Graham Cracker Crumbs

1/4 Cup of Sugar

1/3 Cup of Melted Butter

FILLING

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

1/3 cup sour cream

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

3 eggs, lightly beaten

1 package (10 to 12 ounces) white baking chips (I reccomend White Chocolate Bars)

1/4 cup seedless raspberry jam

DIRECTIONS

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

IF YOU HAVE ANY RECIPES PLEASE FEEL FREE TO PM THEM TO US. IF YOU TRY THESE COMMENT AND LET ME KNOW WHAT YOU THINK. THE DESSERT AND BREAKFAST ARE LIKE LITTLE PIECES OF HEAVEN!