Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Life is uncertain, eat dessert first!
Recipe Source: Gale Gand
Prep/Cooking Time: Prep Time: 5 minutes
Ingredients:
3 tablespoons melted butter
1/4 cup cheddar cheese powder, plus 1 tablespoon
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
4 cups popped popcorn
Salt and pepper
Directions:
In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.
Recipe Source: Diana Rattray
Ingredients:
1/4 cup corn oil
1/2 cup popcorn
1/2 cup dark corn syrup
1/2 cup sugar
1/2 teaspoon salt
Directions:
Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt. Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands.
Makes about 1 dozen popcorn balls.
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 10 minutes
Ingredients:
1 tsp Chili Powder
1/8 tsp Garlic – Granulated Powder
8 cups popped popcorn
2 tbsp butter of margarine, melted
2 tbsp parmesan cheese, grated
Directions:
Place popped popcorn in a large bowl. In a small bowl combine melted butter, chili and garlic.
Drizzle spiced butter mixture evenly over popped popcorn. Sprinkle with Parmesan Cheese. Toss to coat. Enjoy!
Recipe makes 10 servings.
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 10 minutes / cooking time: 10 minutes
Ingredients:
1 cup butter
1 1/2 cups brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 cup raisins
1 1/2 cups oats
2 cups chocolate chips
1 1/2 cups flour
Directions:
Cream together the butter, brown sugar, eggs and vanilla.
Then add the other ingredients. Mix together but do not over work mix.
Spoon out onto cookies sheet.
Bake at 300°F for 10 minutes.
Makes 2 dozen.
Recipe Source: foodnetwork.com
Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 1 minute
Ingredients:
2 cups crumbled ginger snap cookies or crumbled cinnamon graham crackers
2 pints butter pecan ice cream
1 cup caramel dessert sauce
1 canister whipped cream
1 (2-ounce) pouch chopped pecans
4 maraschino cherries
Directions:
Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.
Recipe Source: foodnetwork.com
Prep/Cooking Time: Prep Time: 2 minutes / Cook Time: 2 minutes
Ingredients:
1 cup chunky peanut butter
1 cup hot fudge sauce
2 pints vanilla ice cream
4 wafer cookies or pirouline cookies
Directions:
Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.
Recipe Source: Cindy’s Kitchen
Ingredients:
3 eggs
115 g (1/2 cup) caster sugar
155 g (1 1/4 cups) all purpose flour
100 g (3 1/2 oz) unsalted butter, melted
grated zest of 1 lemon and 1 orange
Directions:
Preheat the oven to 200°C (400°F). brush a tray of madeleines moulds with melted butter and coat with flour, then tap the tray to remove the excess flour.
Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.
Gently fold in the flour, then the melted butter and grated lemon and orange zest. Spoon into the moulds, leaving a little room for rising.
Bake for 12 minutes (small madeleines will only need 7 mns), or until very lightly golden and springy to the touch.
Remove from the tray and cool on a wire rack to cool.
Notes from Cindy:
Makes 14 or 30 small ones
The first day I hadn’t any oranges, so I only used lemon zests. The madeleines turned out to be delicious. The next day, I used both lemon and orange zests. Delicious too. You can also add chocolate bits to the batter or even dip the tip of the madeleine into melted chocolate.
PS: Madeleines are to be served with tea 🙂
Recipe Source: Popeye’s website
Prep/Cooking Time: Total prep and cooking time: 3 hours
Ingredients:
12 Popeye’s biscuits
1-1/4 cups granulated sugar
3 pints fresh strawberries
1 quart heavy cream
1/2 cup 10x confectioner’s sugar
12 ounce tub whipped topping (optional)
Directions:
Strawberry Topping:
Rinse, hull and thinly slice 2 pints of strawberries. Wash and hull the third pint and add only 1/4 cup of granulated sugar. Mash or pulse a few times in a mixer or blender. Cover and hold mashed product in refrigerator for 2 hours before serving.
Biscuits:
Go to your local Popeye’s restaurant and pick up a dozen biscuits. Take a baking pan and sprinkle with 1 cup of granulated sugar. Place your biscuits top side down on the pan. Then place the biscuits in a 200 degree oven on the bottom rack. Bake until sugar caramelizes to the biscuit tops – approximately 20 minutes.
Whipped Topping:
To make topping from scratch: Add the heavy cream and half a cup of powdered sugar. Whip the cream and sugar to stiff peaks.
(If you prefer, you can use a 12 oz. tub of whipped topping instead of making it from scratch.)
Presentation:
Present on a dessert or Bread and Butter plate. Cut the biscuit in half and place bottom on plate. Place 3 heaping spoons of strawberries on top of the biscuit bottom, then 2 heaping spoons of whipped cream. Place the biscuit top over the whipped cream, then another 2 heaping spoons of strawberries and a dollop of whipped cream.
Serve and eat!
Recipe Source: Phillip Adams
Ingredients:
1 14 oz can Borden’s sweetened condensed milk
graham cracker (or other if preferred) pie crust
1 tub Cool Whip
Directions:
In a large pot or dutch oven, place the entire unopened can of milk. Cover with water and bring to a boil.
Boil for 3 hours. (Do not exceed 3 hours or it will burn!)
Open the can CAREFULLY and pour straight into pie crust — it will have the looks and consistancy of mud.
Set aside or in the refridgerator to cool completely. Top with Cool Whip or other preferred topping(s).
Recipe Source: Kraft Foods website (Halloween section)
Prep/Cooking Time: prep: 15 minutes
Ingredients:
3-1/4 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (6-1/2 oz.) Chocolate Sandwich Cookies, crushed, divided
30 miniature semi-sweet chocolate chips
Directions:
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1/2 of the whipped topping and 1/2 of the crushed cookies.
Spoon 1 Tbsp. of the remaining crushed cookies into each of 15 individual cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.
Drop remaining whipped topping by spoonfuls onto desserts to create “ghosts.” Decorate with chocolate chips to create “eyes.” Refrigerate until ready to serve. Watch the ghosts disappear! Store leftover desserts in refrigerator.
Shortcut: Instead of dropping spoonfuls of whipped topping, fill sealable plastic bag with remaining whipped topping; seal bag. Using scissors, diagonally snip off one corner from bottom of bag. Squeeze out topping to create “ghosts.”
Makes 15 servings, 1/2 cup each.
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