The Ultimate Vampire Resource and Directory

Brownie Wontons

Servings: 12

Prep time: 10-15 min

Cook time: 5

Total time: 20

Ingredients

• 1 box brownie mix, prepared according to package (additional ingredients are typically eggs, water and oil)

• Wonton Wrappers

• 2 cups veggie oil

• ½ cup water

Directions

1. Prepare brownies according to package directions. Let cool and cut into 1 ½ inch to 2 inch squares.

2. Take 1 wonton wrapper and place one Brownie Square in the center. Moisten the edges of the wrapper with a bit of the water.

3. Take one corner of the wrapper and fold it so it meets the diagonal corner. Crimp down the wrapper along the filling and set aside. Continue until you run out of wrappers or brownies.

4. Heat your oil in a medium pot. Once oil is hot (I test mine with the end of a wooden spoon. Once it forms bubbles on the side of the spoon it is ready) place one wonton at a time into the oil.

5. This only takes about 10 seconds so watch them. Once they start to turn golden brown scoop out and place on a paper towel lined plate.

6. Serve warm with some Carmel or fudge.

COMMENTS

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FeverDreams
13:43 Feb 23 2011

*licks snoz*

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POST COMMENT

RITZ-Y CHICKEN CASSEROLE



2 pkgs (stacks) Ritz snack crackers, crushed into small pieces not crumbs

1/2 cup (1 stick) margarine or butter, melted

1/2 cup slivered or chopped almonds

1/2 cup thinly sliced celery

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of celery soup OR cream of mushroom soup**

8 oz light dairy sour cream

garlic powder, onion powder, to taste

1/4 tsp freshly ground black pepper

1/4 to 1/2 tsp salt, or to taste

4 boneless, skinless chicken breasts, cooked and chopped/shredded



Preheat oven to 350*F. In a mixing bowl, combine the crushed crackers and

melted margarine. Reserve about 1/3 of the cracker mixture for topping.

Cover bottom of a buttered casserole dish with the remaining 2/3 of cracker

mixture; set aside. In a large mixing bowl, combine all remaining

ingredients, blending well. Spread chicken mixture over the cracker mixture

in casserole dish, being careful not to disturb the "crust" layer. Top with

the reserved cracker mixture. Bake at 350*F for 30-40 minutes. Serves 4 to 6



**If using the celery soup, I use the sliced celery, but if I'm using the

mushroom soup, I substitute a small (4 oz) can of sliced mushrooms, drained,

for the celery slices.

Rio Grande Enchiladas



1/2 C. Chopped sweet onion

1 (4 oz) can mushrooms, drained

1 clove garlic, minced

2 Tbsp. butter or regular margarine

1-1/2 C finely chopped cooked turkey (or chicken)

1 (4 oz) can green chilies, chopped & drained (I use fresh or dried hot

peppers)

1 C. dairy sour cream

1-1/2 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. pepper

Cooking oil

18 tortillas

4 C. Shredded Cheddar cheese

2 C. dairy sour cream



Sauté onion, mushrooms & garlic in melted butter in 3 qt. saucepan until

tender (do not brown). Add turkey, chilies, 1 C. sour cream, chili powder,

cumin, salt & pepper. Heat over low heat, stirring frequently, until hot.

Remove from heat. Meanwhile, pour oil into 8" skillet, filling about 1/2"

deep. Fry tortillas in hot oil until soft (about 3 seconds). Drain on a

paper towel. Spread a heaping tablespoon of filling in center of each

tortilla. Sprinkle with Cheddar cheese. Fold sides over filling. Place seam

side down in greased 13 x 9 x 2" baking dish. Repeat filling and folding

procedure with remaining tortillas. Bake in 350 degree oven 15 minutes.

Spread with 2 C. sour cream (I use less) and sprinkle with remaining Cheddar

cheese. Bake 8 minutes more. (Watch time carefully so sour cream does not

curdle.) Makes 6 servings.

This easy slow cooker recipe makes a great rich and creamy potato soup. Try

adding cheese, bacon, scallions or sour cream for an even richer loaded

baked potato taste.



Slow Cooker Potato Soup



8 potatoes, cubed

2 onions, chopped

2 tablespoons margarine

2 chicken bouillon cubes

2 tablespoons parsley

6 cups water

2 cups milk

1/2 cup flour, mixed with water

Instructions

Place all ingredients up to and including the water into a slow cooker and

cook all day on low to medium.



Thirty minutes to one hour before serving, add milk and flour mixture. After

the soup starts to thicken, it is ready to serve.



Notes-

Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated

milk may be substituted for the regular milk.

Doughnut Muffins



This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled

health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned

and very "vanilla-looking." This is a great muffin for kids (young or old)

who don't want a lot of "stuff" in their muffins. With its basic

sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut

(without the deep-fat frying) than anything else. As plain as it is (which

is just the way some people like things), it's a good candidate for

additions of dried fruit and/or nuts to the batter, as well as a garnish of

flavorful jam or preserves when serving time rolls around. From

kingarthurflour.com.



Batter-

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 to 1 1/4 teaspoons ground nutmeg, to taste

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups King Arthur Unbleached All-Purpose Flour

1 cup milk



Topping-

3 tablespoons melted butter

3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar



1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line

with 12 paper or silicone muffin cups, and grease the cups with non-stick

vegetable oil spray; this will ensure that they peel off the muffins nicely.





2) In a medium-sized mixing bowl, cream together the butter, vegetable oil,

and sugars till smooth.



3) Add the eggs, beating to combine.



4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.



5) Stir the flour into the butter mixture alternately with the milk,

beginning and ending with the flour and making sure everything is thoroughly

combined.



6) Spoon the batter evenly into the prepared pan, filling the cups nearly

full.



7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden

brown and a cake tester inserted into the middle of one of the center

muffins comes out clean.



8) Remove them from the oven, and let them cool for a couple of minutes, or

until you can handle them. While they're cooling, melt the butter for the

topping (this is easily done in the microwave).



9) Use a pastry brush to paint the top of each muffin with the butter, then

sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the

melted butter, then roll in the cinnamon-sugar.



10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so

at room temperature. Yield: 12 muffins.

Low-Carb Clam Chowder

Recipe By : Real Food for Real People

Serving Size : 12 Preparation Time :0:00

Categories : Low-Carb Main Dish

Soups Vegetables



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Carrots -- sliced

1 large Onion -- chopped

1 cup Celery -- chopped

1 cup Potatoes -- chopped

2 cups Cauliflower, frozen -- cut in 1/2" cubes

1 can Clams, canned -- reserve juice

1/2 cup Butter

1/2 cup Flour

1 quart Half and Half

1 cup Sharp Cheddar Cheese -- shredded

8 ounces Cream Cheese

2 teaspoons Salt

1 Tablespoon Splenda

1/2 teaspoon Black Pepper -- freshly ground



Drain juice from clams; pour over vegetables in Dutch oven kettle (wait to

add cauliflower last 5 minutes of cooking). Add enough water to cover

vegetables. Simmer about 20 minutes or until tender. Melt margarine in 2

quart saucepan; add flour and blend with wire whisk. Cook 2 minutes. Add

cream and cook, stirring until smooth and desired thickness. Add cheeses to

cream sauce and stir well until melted and mixed well. Add to undrained

vegetables. Add clams and seasoning. Heat on low for 10 - 20 minutes and

serve hot.



Copyright: "(c)2005 Kaylin White/Real Food for Real People"

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Per Serving (excluding unknown items): 341 Calories; 27g Fat (70.5% calories

from fat); 11g Protein; 14g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol

614mg Sodium.



Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk;

5 Fat; 0 Other Carbohydrates.

Headaches Happen





You're shopping, traveling, wrapping, cooking-and whoomf! a headache happens.

For ordinary headaches caused by the stresses and strains of daily life, a

calming cup of herbal tea may be all you need to get going again. Use these

dried headache herbs, brewed with 1 cup boiling water and sweetened with honey:



* Lavender, lemon balm, meadowsweet, ½ teaspoon each

* Sage, rosemary, mint, ½ teaspoon each

* Rosemary, marjoram, peppermint, ½ teaspoon each

A cool lavender compress for the temples and a quiet rest in a dark room may

also give you the relief you need.



Herbs for Migraine Relief

* Scientists suggest Feverfew (Tanacetum parthenium), which contains an

anti-inflammatory compound known as parthenolide. (Do not use this herb if you

are pregnant or using other blood thinners.)



* Herbalist David Hoffmann recommends making a tea of equal parts of black

willow, meadowsweet, passion flower, valerian and wood betony.



* Herbalist Susun Weed suggests tincture of vervain (20-40 drops in water, at

bedtime), or a mixture of skullcap tincture (3-5 drops) and St. John.s wort

(25-30 drops), repeated every 10 minutes for 3-5 doses.



Read more about headache relief and other herbal remedies:

* The Herbal Handbook: A User's Guide to Medical Herbalism, by David Hoffmann

* The Herbal Medicine Maker's Handbook, by James Green



Feverfew dried and made into pouder, and two drams of it taken with honey or

sweet wine, purgeth by siege melancholy and flegme; where it is very good for

them that are giddie in the head, or which have the turning called Vertigo.



John Gerard, Herbal, 1597