The Ultimate Vampire Resource and Directory

Ingredients:

1 tbsp unsalted butteror margarine, melted

1 tsp ground cinnamon

2 cups mocha fudge nonfat frozen yogurt

1 lb sliced peach, thawed if frozen

3 tbsp sugar

1/2 cup red raspberry preserves

3 tbsp brown sugar, packed firmly

Cooking Directions:

Preheat oven to 400°F. Place peaches and preserves in a shallow baking dish. Drizzle with butter and sprinkle with sugar and cinnamon. Bake 20 minutes. or until peaches are tender. Turn on broiler. Sprinkle peaches with brown sugar. Place baking dish 5 in. from heat source and broil 5 minutes, rotating the dish twice to cook evenly. Serve peaches with frozen yogurt.

Make your own Arby's Sauce Recipe



Ingredients:



1 cup ketchup

2 teaspoons water

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon salt

1/2 teaspoon Tabasco pepper sauce



Directions:



1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.



2. Remove the sauce from the heat. Cover and allow to cool.



3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.



Makes 1 cup.

potato skins appetizer



Ingredients:



Pico de Gallo

1 tomato, chopped (1/2 cup)

3 tablespoons chopped Spanish Onion

1 1/2 teaspoons minced fresh cilantro

1 tablespoon canned jalapeno slices (nacho slices), diced

dash salt

dash pepper



Potato Boats

3 medium russet potatoes

canola oil nonstick cooking spray

salt

1/3 cup reduced-fat shredded cheddar cheese

1/3 cup reduced-fat shredded mozzarella cheese

2 slices Canadian bacon, diced (about 2 tablespoons)



On The Side

fat-free sour cream

salsa



Instructions:



1. Make the pico de gallo by combining the ingredients in a small bowl. Cover and refrigerate until needed.



2. Bake the potatoes at 400 degrees F. for 1 hour, or until tender, and let cool.



3. When the potatoes are cool enough to handle, make two lengthwise cuts through each potato, resulting in three 1/2- to3/4-inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two whole potato skins per potato.



4. Crank the oven up to 450 degrees F.



5. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.



6. Spray the entire surface of each potato skin, inside and out, with a light coating of the canola oil spray.



7. Place the skins on a baking sheet, cut side up, salt them, then bake them for 12- to 15 minutes, or until the edges are beginning to brown.



8. Combine the cheeses in a small bowl, then sprinkle about a tablespoon and a half of the cheese blend on each of the potato skins.



9. Sprinkle a teaspoon of Canadian bacon over the cheese on each skin.



10. Spread a heaping tablespoon of pico de gallo over the bacon on each skin.



11. Top off each potato skin with another pinch of the cheese blend.



12. Bake the skins once more for 2 to 4 minutes or until the cheese is melted. Remove the skins from the over, let them sit for about a minute, then slice each one lengthwise. These are your "boats." Serve them hot with fat-free sour cream and salsa on the side.



Serves 4 as an appetizer.

Apple Caramel Sauce Cake





1 c. butter, softened

2 c. sugar

4 eggs

3/4 c. grated, peeled apples

1/2 c. rum

3 tsp. pumpkin pie spice

1/2 tsp. salt

1 tsp. vanilla

3/4 c. boiling water

1 c. raisins

3 c. flour

1 tsp. soda

2 c. chopped walnuts



Instructions:





Beat together butter and sugar until fluffy. Add eggs, beating after each egg. Add apples, rum, pumpkin pie spice, salt, and vanilla. Beat well. Pour boiling water over raisins and let set. Mix in flour and soda. Add raisins and juice. Add walnuts. Bake in 10"x15" pan or in muffin tins. Bake at 350 degrees for 35 to 50 minutes depending upon size of pan. Makes several small cakes for gifts and stays moist and rich.

Pour Warm caramel sauce on each slice and serve

German Sour Cream Twists



Ingredients:



1 package dry yeast

1/4 cup warm water

1/2 cup butter

1/2 cup oleo

3-1/2 cups flour

1 teaspoon salt

3/4 cup sour cream

1 egg plus 2 egg yolks

1 teaspoon vanilla

1-1/2 cups sugar



Instructions:



Dissolve yeast in warm water. Cut butter into mixture of flour and salt. Add yeast, sour cream, eggs, and vanilla. Mix thoroughly; cover with a damp cloth. Refrigerate at least 2 hours.

Turn half of dough out onto a board sugared with 1/2 cup sugar. Roll into an 8 x 16-inch rectangle. Fold ends toward center, sprinkle with sugar and roll again. Repeat twice, using half the sugar. Roll about 1/4 inch thick and cut into 1 x 4-inch strips. Twist ends in opposite directions, stretching slightly. Place in shape of a horseshoe on ungreased cookie sheets, pressing ends to hold shape.

Bake at 375 degrees for 15 minutes or until delicately browned. Remove from cookie sheets immediately. Delicious with tea or coffee.

Makes: 1-1/2 to 2 dozen.

Eggplant Parmesan Recipe (Baked version for less fat than fried)











Ingredients:

3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil









Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle garlic salt or Italian seasons on top according to taste.Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

COMMENTS

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LadyDarkRayne
07:35 Apr 14 2010

mmmm one of my favorites, hard to find sometimes

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POST COMMENT

Homemade Potato Soup



Ingredients:



• 4 medium potatoes -- cubed

• 1 onion -- diced

• 1 and one-fourth cup boiling water

• 1 and one-half cup milk

• 1 tablespoon butter

• 1 fourth teaspoon Worcestershire sauce

• 1 teaspoon parsley

• 1 teaspoon basil

• salt and pepper to taste

• 1 to 2 tablespoons flour dissolved in half a cup of water



*** best if you boil a ham bone and use the broth ***



Instructions:

Add potatoes and onions to boiling water. Cover and cook for fifteen to twenty minutes or until fork tender. Mash some of the potatoes with a fork to thicken soup. Add milk, butter and seasonings. Bring to boil and stir in flour and water mixture. Stir well until thickened. Serves four, double for company.

Garnish with grated cheese, diced ham, or crumbled bacon. Serve with crackers or corn bread.

Southern Style Stuff Artichokes





Ingredients:



(1) 7 - 8-1/2 ounce package corn-muffin mix

4 medium artichokes

2 tablespoons salad oil

1 medium red pepper, diced

3/4 pound cooked ham, cut into 1/2 inch chunks

3 green onions, sliced

(1) 8-3/4 ounce can whole-kernel corn



Instructions:



ABOUT 2 HOURS BEFORE SERVING:

Prepare corn muffin mix in an 8" x 8" pan as label directs for corn bread; cool completely.

Meanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water.

In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rinse artichokes with running warm water, drain.

While artichokes are steaming, in 12 inch skillet over medium heat, in hot salad oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with its liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.

Spoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.

COMMENTS

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vampyrebeauty
05:35 Apr 27 2010

I have to try this! I love artichokes!

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POST COMMENT

Alabama Spice Cake with Praline Frosting



Ingredients:



3 cups sifted cake flour

1-1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1-1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

3/4 cup butter or margarine

1 cup sugar

1 cup firmly packed brown sugar

3 eggs, well beaten

1-1/2 cups buttermilk

Praline Frosting:

2 egg whites

1/4 teaspoon salt

1-3/4 cups firmly packed brown sugar

1/2 cup chopped pecans



Instructions:



For cake, blend the flour and next 7 ingredients together; set aside. Cream the butter until softened. Gradually add the sugars, creaming well after each addition. Add the eggs in thirds, beating thoroughly after each addition. Beating after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture. Turn batter into a greased (bottom only) 13x9-1/2x2-inch pan, spreading evenly to the edges.

Bake at 350 degrees F. 55 to 60 minutes, or until cake tests done. Set cake on cooling rack while preparing frosting.

For frosting, beat the egg whites with the salt until rounded peaks are formed. Gradually add the brown sugar, beating well after each addition. (If mixture becomes too thick to beat, blend in remaining sugar with a spoon.) Add the pecans and mix well.

Spread frosting over the partially cooled cake in the pan. Bake at 350 degrees F about 18 minutes, or until frosting is delicately browned. Remove cake to cooking rack and cool 10 to 15 minutes in pan before serving. Cut cake into squares and serve from pan while still warm.













Old Fashioned Scalloped Potatoes



Ingredients:



3 tablespoons butter

3 tablespoons flour

1 1/2 teaspoon salt

1/4 teaspoon pepper

3 cups milk

9 medium potatoes

2 tablespoons minced onion

1/2 cup of diced green onion tops(chives)

1 1/2 cup American cheese





Instructions:



In 2 quart saucepan over medium heat, melt butter. Stir in flour, salt and pepper until blended; continue cooking 2 minutes, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Remove from heat and set aside; stirring occasionally to keep skin from forming on sauce surface. Peel potatoes, slice thinly. In greased 2-quart baking dish, arrange 1/2 the potatoes, sprinkle with 1/2 the onion; pour 1/2 sauce over top. Repeat with remaining potatoes, onion and sauce. Cover with aluminum foil and bake at 350 degreed for 1 hour. Uncover and bake for 1 hour longer or until potatoes are fork tender and top is brown.