Recipes

Buffalo Chex® Mix

Ingredients

  • 4 cups Rice Chex® cereal
  • 4 cups Wheat Chex® cereal
  • 2 cups Parmesan-flavored tiny fish-shaped crackers
  • 2 cups pretzel twists
  • 6 tablespoons butter
  • 2 1/2 tablespoons hot sauce
  • 1 (1 ounce) packet ranch dressing mix
  • 2 teaspoons celery seed
  •  

  • Directions

    1. In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
    2. Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.


     

    Nutritional Information

    Amount Per Serving Calories: 114 | Total Fat: 4.5g | Cholesterol: 8mg


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Christmas Tree Bread

Yield: 1 tree - 16 servings

4 3/4 cups all-purpose flour
1/2 cup sugar
2 envelope (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
1 egg, large

Cinnamon Filling:
1/2 cup butter
1/4 cup firmly packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon.

Maraschino cherries, optional

In a large bowl, combine 1 1/3 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.

Prepare cinnamon filling. In a bowl, cut 1/2 cup butter into 1/4 cup firmly packed brown sugar and 3 tablespoons sugar until crumbly. Stir in 1 teaspoon ground cinnamon. Set aside.

Remove dough from refrigerator.
On lightly floured surface, roll dough to 18- x 10-inch rectangle. Sprinkle Cinnamon Filling over dough to within 1 / 2-inch of edges. Fold crosswise in thirds, to enclose filling. Press edges to seal. Using a dough wheel cut dough into 16 strips.
Holding ends of each strip, tie into a knot. On lower third of large greased baking sheet, arrange 5 knots in a row, with edges touching. Build a tree with additional rows of knots – 4 knots in second row, 3 knots in third row, 2 knots in fourth row, and one for top of tree. Place remaining knot at bottom center of tree to make a trunk.
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 F for 25 minutes or until done. Decorate with maraschino cherries, if desired.

Nutrition Information Per Serving (1/16 of recipe): Calories : 300, Total fat : 12 g, Saturated fat : 7 g, Cholesterol : 45 mg, Sodium : 420 mg, Carbohydrates : 41 g, Dietary fiber : 1 g, Protein : 5 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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Zucchini Bread

( Good for diabetic people )

2 3/4 C. all−purpose flour
1/2 C. wheat germ
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. each ground nutmeg, mace and cloves
1/2 C. skim milk
1/4 C. vegetable oil
6 pkg. Sweet'N Low granulated sugar substitute
1/2 C. sugar
4 egg whites (or scant 1/2 C. liquid egg substitute)
Preheat oven to 350ºF. Spray a 9 x 5−inch loaf pan with nonstick
cooking spray.
In a medium bowl combine all ingredients up to the milk.
In a large bowl combine milk, oil, Sweet 'N Low, sugar and egg whites.
Stir in dry ingredients and zucchini; blend well. Pour batter into prepared
pan. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick
inserted in center comes out clean. Cool on wire rack 5 minutes.
Remove from pan and cool completely on rack. Makes one large loaf.
Per slice (14 slices per loaf): 180 cals, 5 g prot, 5 g fat, 30 g carbos,
0 mg choles, 278 mg sod
Diabetic Exchange: 2 starch/bread, 1 fat

source: http://www.freecookingrecipes.net 

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Black Halloween Punch

By: Kathleen  

Delicious! As it is with any Halloween punch, a frozen 'hand' adds just the right spooky touch! The combined colors make a delightfully scary look!"

Ingredients

  • 1 (.13 ounce) envelope unsweetened grape soft drink mix
  • 1 (.13 ounce) envelope unsweetened orange soft drink mix
  • 2 cups white sugar
  • 3 quarts cold water
  • 1 liter ginger ale

Directions

  1. To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
  2. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect. 
  

Nutritional Information

Amount Per Serving  Calories: 59 | Total Fat: 0g | Cholesterol: 0mg

source: http://allrecipes.com

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Pumpkin Cake

By: D Adams 
"This recipe is good anytime of the year. Originally submitted to CakeRecipe.com."

 Ingredients

  • 1 cup vegetable oil
  • 3 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 1/2 cups white sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
  2. Cream oil, beaten eggs, pumpkin and vanilla together.
  3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar. 

Nutritional Information

Amount Per Serving  Calories: 353 | Total Fat: 16.3g | Cholesterol: 40mg
source: http://allrecipes.com



 

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