Find Recipes Instantly! (Type the Recipe name or any Ingredient) Holiday Berry Chicken 1 broiler-fryer chicken (3 to 4 lbs) cut up 2 tablespoons butter or margarine 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup diced onions 1/2 cup diced celery 1 can (16 oz) whole-berry cranberry sauce 1 cup bottled barbecue sauce In a skillet, brown chicken in butter, season with salt and pepper. Remove the chicken to a greased 13 x 9 x 2 baking pan. In the dripping, saute onions and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake , uncovered at 350 for 1 to 1 1/2 hours, basting every 15 minutes. Yield 4 - 6 servings. Cranberry Chicken 1/2 Cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 6 boneless skinless chicken breast halves 1/4 cup butter or margarine 1 cup fresh or frozen cranberries 1 cup water 1/2 cup packed brown sugar dash of ground nutmeg 1 tablespoon red wine vinegar, optional Cooked Rice In a shallow dish, combine flour, salt and pepper; dredge chicken. In skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, add cranberries, water and brown sugar, nutmeg and vinegar if desired. Cook and stir until the cranberries pop about 5 minutess. Return chicken to skillet. Cover and simmer for 20 - 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice. Yield 4 - 6 servings. Orange Dream Divinity 1/2 cup orange-colored white chocolate* or use white chocolate and add candy food coloring 1 teaspoon orange oil 2 1/2 cups sugar 1/2 cup water 1/4 teaspoon salt 1/2 cup light corn syrup 2 egg whites, room temperature 1 teaspoon vanilla extract 1/2 cup finely chopped pecans * Available at cake supplies store Prepare orange pieces: In a double boiler over simmering water, melt the orange-colored white chocolate. When smooth and melted, remove from over double boiler and add orange oil (orange extract may also be used). Pour onto a cookie sheet lined with aluminum foil and spread evenly. When cool, chop into medium small pieces. Set aside. Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over low heat stirring gently until sugar is dissolved. Turn heat up to medium and place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and continuing cooking without stirring until candy thermometer reaches hard ball stage (260 degrees F). Beat egg whites until stiff peaks form, just before sugar mixture is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is at high speed. Add vanilla and continue beating until candy starts to loose its gloss and hold its shape. Add nuts and orange pieces. Drop by rounded spoonfuls onto waxed paper. Yield: about 30 divinities. Vermont Spice Cake 3 cups all-purpose flour 3 1/2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 3/4 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups granulated sugar 3/4 cup butter, softened 3 large eggs 1 1/2 cups 100% Pure Pumpkin 1/2 cup Evaporated Milk 1/4 cup water 1 1/2 teaspoons vanilla extract 11 ounces cream cheese (an 8-oz pkg plus a 3-oz pkg), softened 1/3 cup butter, softened 3 1/2 cups powdered sugar, sifted 2 teaspoons maple flavoring* 1/2 cup chopped nuts and nut halves, (optional) Directions: PREHEAT oven to 325° F. Grease and flour two 9-inch-round cake pans. FOR CAKE COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans. BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely. FOR MAPLE FROSTING BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well. TO ASSEMBLE CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired. NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake. * 3 teaspoons maple flavoring are suggested for a stronger maple flavor. Incredible Blueberry Pound Cake 2 cups granulated sugar 1/2 cup light butter 4 ounces low-fat cream cheese -- softened 3 large eggs 1 large egg white 3 cups all-purpose flour -- divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 carton lemon low-fat yogurt (8 oz.) 2 teaspoons vanilla extract cooking spray 1/2 cup powdered sugar 4 teaspoons lemon juice Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve. Mini Blueberry-Coconut Pound Cakes 4 ounces unsalted butter, softened 3/4 cup sugar 2 teaspoons freshly grated lime zest 2 large eggs 5 tablespoons heavy cream 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup plus 3 tablespoons sweetened flaked coconut 1/2 cup blueberries Preheat oven to 350 degrees and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick). Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool. Yield: 4 to 6 servings Susans 2 sticks butter 3 tbsp. sugar 1 tsp vanilla 2 cups flour 1/4 tsp. salt Mix above in order as listed. Roll into small balls. Place on cookie sheet and indent thumb in center of cookie. Bake at 375 for 10-15 minutes. Cool and ice with your favorite icing. (This is an Italian cookie I got from my grandparents) Eggnog French Toast 4 slices raisin bread 1 cup eggnog 1 tablespoon margarine, chunked over bread 1 pinch ground cloves 1 teaspoon cinnamon 1 pinch nutmeg 2 eggs, beaten Place bread in a greased casserole dish; pour eggnog over bread, pour eggs over eggnog, sprinkle with spices. Cover with plastic wrap and allow to sit in the refrigerator overnight. Bake at 350 degrees for 15 minutes or until puffy and golden. Serves 4. Frosty Raisin Bars 2 cups raisins 1 1/4 cups water 1 1/2 cup sugar 2 sticks (1 cup) butter or margarine 2 eggs, beaten 1 tsp. vanilla 1 tsp. baking soda 3 1/2 cups flour 1 tsp. salt 2 tsp. cinnamon FROSTING: 1 cup powdered sugar 1/2 stick (1/4 cup) butter or margarine, softened 1 tsp. vanilla 1/4 cup milk Preheat oven to 375 degrees. In a saucepan, boil raisins in water just until soft. Drain into bowl and reserve 1 cup raisin "juice." Cream sugar and butter in a bowl. Add eggs and vanilla. Add baking soda to cup of raisin juice and stir. In a separate bowl, mix flour, salt and cinnamon. Alternate adding raisin juice and flour mixture to creamed mixture. Then add the raisins. Divide dough and spread thinly on two cookie sheets with edges--a jelly roll pan will work best. Bake for 15 minutes. While the cookies are baking, make frosting: Mix sugar, butter or margarine and vanilla in a bowl. Add milk by the teaspoonful until the frosting reaches the desired consistency. Remove cookies from oven and let them cool just slightly. Frost the cookies while they are still warm. Wait until cool to cut into bars. Serves how many: Makes approximately 42 bars. Holly Jolly Christmas Candies 4 cups corn flakes 2 cups marshmallows 1/2 cup margarine 1 tsp. vanilla green food coloring heat source large mixing spoon waxed paper plastic spoons red hot candies Melt together over low heat marshmallows and margarine. After mixture is melted, remove from heat and add vanilla and food coloring. Stir in corn flakes. Let children take turns dropping the mixture by spoonfuls onto waxed paper. Add three cinnamon "holly berries" to each candy. Allow to dry before eating. Both pretty and delicious!