American Recipes (97)

Step 1.Heat oven to 375 degrees

Unroll dough on ungreased cookie sheet,Separate into 8 triangles.

Step 2.In small bowl,mix pizza sauce,mozzarella cheese and chopped pepperoni.Place about 1/4 cup filling on each of 4 triangles,Spreading within 1/2 inch of edge.

Step 3.Gently stretch remaining 4 triangles,turn over onto filled triangles firmly pressing edges with fork to self.

Step 4. Sprinkle each triangle with 1/4 teaspoon grated Parmesan Cheese.With fork press top of each to allow steam to escape.

Step 5. Bake 13 to 15 minutes or until brown.Serve warm with additional pizza sauce on the side for dipping.

Directions

Preheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.

Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Preheat oven to 375 degrees

1. In large bowl,cream together butter and sugar and then add egg and vanilla.

2.In small bowl,stir together flour,baking soda and baking powder.

Roll individually pieces of dough into balls and place on ungreased cookie sheet.

Bake 8 to ten minutes or until golden brown.

5 medium-sized potatoes
Salt, to taste
Pepper, to taste
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)



1. Wash and peel your potatoes.
2. Slice potatoes into discs, roughly half a centimeter thick. For all my non-metric friends out there, think 2-3 silver dollars stacked on top of each other.
3. Line the bottom of your slow cooker pot with the first layer of potato slices, add salt and pepper to your taste or dietary liking, then add the next layer of potato slices and add salt and pepper again. Repeat this process until you're out of potato slices or you get tired of doing it, whichever comes first.
4. Melt butter in a pot set on medium heat. As soon as the butter is melted, whisk in flour until the mixture becomes thick and doughy. Add sliced onions and minced garlic. Keep on whisking and gradually add the milk.
5. Add the shredded cheese and continue whisking until you have something thick, but smooth, or get tired of whisking, whichever comes first. Lets be real, having pockets of semi-melted cheese in your dish can be a treat.
6. Pour your cheese sauce into the slow cooker pot on top of the layered potatoes. You may need to tip the pot back and forth so the sauce gets everywhere.
7. Cook on high in the slow cooker for ~3 hours, and then check every 15-30 minutes until you can easily poke through the potatoes with a fork (in the future, just remember how much time it took your slow cooker to get it perfect and you wont need to do this again.) Use chives for garnish.

Directions
In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving. Yield: 2 servings.

1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the salsa, mayonnaise and chili powder.
2. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.

Directions:
1. Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil until no longer pink; remove with a slotted spoon and set aside.
2. In the same skillet, combine chicken broth, mushrooms, onion, garlic and green pepper. Cook and stir for 3-4 minutes. Add beef broth, tomato puree and seasonings. Cook and stir for 20-25 minutes or until sauce is desired consistency.
3. Add turkey; heat through. Discard the bay leaf. Serve over pasta; sprinkle with Parmesan if desired.

Making Truffles

Equipment:

Tempering box
Truffle molds
Small paint brush
Marble slab, or other cool surface for working on
Bowl large enough for the ganache
A good thermometer

Procedure:
First, make the shells. Chop up the bittersweet chocolate into small bits and put them into the tempering box, reserving ¼ teaspoon of chocolate chopped very fine. Set the box to about 115 degrees F. When the chocolate is all melted and about 115 degrees, turn it down to about 95 degrees F. When it gets there, take some of the chocolate and put it on the marble slab and stir it around until it gets thick, then pour it back in. When that is mixed in, pour in the reserved chocolate and stir it in. That will provide seeds for the chocolate crystals to form around. After a few hours, the chocolate is ready for the molds.
Use the small paint brush to paint the chocolate onto the inside of the molds. I use three layers to make sure there aren’t any gaps or holes. Let them cool overnight.
Now you can make the ganache. Chop up the semisweet chocolate and put it in the large bowl. Heat the cream in a small heavy saucepan until it is almost simmering, then pour it over the chocolate and stir it in. It will take a couple of minutes to get it smooth. Add the butter and one teaspoon of vanilla to the chocolate. Let it cool for an hour or so. It should be the consistency of soft margarine.
The easiest way to put the ganache into the molds is to pipe it in, using a pastry bag or two gallon-sized plastic bags set one inside the other, and one corner cut off. Pour the ganache into the bag, and squeeze it into the molds. Fill them to a bit below the top, to allow space for the bottom.
When they are all filled, use the paint brush to paint the bottoms onto the molds, same as doing the shells. Let everything cool overnight. Turn the molds upside down and remove the truffles.

1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2 In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
4 Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
5 Store loosely covered.

Directions
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.