Sunday, December 26, 2010

Breakfast Casserole & other yummy breakfast treats...

Looking forward to New Year's day I thought I'd post some yummy breakfast foods to try...

Country House Bed and Breakfast Casserole via

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

Original Recipe Yield 4 servings


  • 1/4 cup butter
  • 1/2 cup croutons
  • 1/2 cup shredded Cheddar cheese
  • 4 eggs
  • 3/4 cup milk
  • 1 teaspoon dry mustard
  • 1 cup cooked ham, cubed


  1. Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.
  3. Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 358 | Total Fat: 29.5g | Cholesterol: 279mg

Banana Brown Sugar Pancakes via

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

Original Recipe Yield 10 pancakes


  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar
  • 1 packet instant, banana-flavored oatmeal


  1. Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 352 | Total Fat: 10g | Cholesterol: 58mg

Ginger Scones via Simply Recipes

Ginger Scones
If a scone is tender on the inside, and not at all hard or dried out, does it still qualify as a scone? I hope so, because that's exactly what is happening with these ginger scones. My brother's girlfriend Shelley brought a batch by the other day and I couldn't stop eating them. She had fallen in love with ginger scones at a local bakery and balked at paying $5 a piece for them, so came up with her own terrific recipe. These scones are dotted with sweet bits of candied ginger, and there is some lemon zest for a little lemony kick as well. I've made only the slightest adjustments to Shelley's recipe. She uses a combination of 2 cups of whole wheat flour and 1 cup of all purpose, where I found I liked a version with just all purpose flour better. Feel free to swap out as much as two thirds of the flour with whole wheat if you prefer using whole wheat flour. (If you do so, you may need to add a little more buttermilk).
Print Options

Ginger Scones Recipe

As with any baking recipe that relies to some degree on the leavening power of baking powder, make sure you are using relatively fresh baking powder. Baking powder that is older than six months tends to be flat. So, mark your can with the date you bought it, and then replenish when it is over 6 months old.


  • 3 cups all purpose flour (400 g)
  • 3/4 cup sugar (160 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)
  • 1 Tbsp lemon zest
  • 1 Tbsp grated fresh ginger
  • 3/4 cup buttermilk* (200 ml)
  • 10 Tbsp (5 ounces, 140 g) unsalted butter, melted
  • 1 Tbsp coarse sugar for sprinkling on top (optional)
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.


1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
3 Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
4 Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.
Makes 12 scones. 

El Torito Corn Cakes Ingredients via tupperware recipes on
Picture from FoodNetwork UK

1/2 stick melted margarine
1 can creamed corn
1 can whole corn, drained
8 oz. Sour cream
2 eggs, beaten
1 Jiffy cornbread mix
½ cup of sugar


This simple recipe makes those wonderful little, round, corn cakes they serve at El Torito! Yummy! In Thatsa bowl, combine butter, both corns, sugar and sour cream, and eggs. Add cornbread mix; blend well. Stir in chilies. Pour into Lg. Shallow R & S, vent, and cook on high for 10 - 12 min, until set. Optional recipe – Eliminate sugar and add 1 can (4oz.) chopped green chilies, drained, for a spicier bake!


Monday, December 20, 2010

Fantastic Rice Cereal Wreath~Classic~ (made with a jello mold)

Tupperware Recipes from my site:

Recipe Booklets

Rice Cereal Wreath

View or Print
Jel-Ring Mold $15.00
Rice Krispies Cereal
Marshmallow Cream
Flavorings and Colors
Jel-Ring Mold
DIRECTIONS: Prepare 1 and a half recipes for Rice Krispie treats. (Before mixing in cereal, add a few drops of food coloring appropriate to the Holiday.) Place large seal on
Jel-ring mold. Spray with vegetable spray (Pam), mix Rice Krispie Treat recipe and press into mold. Fill jel-ring mold solid with Rice Krispie treats. Seal and let cool about 30 to 45 minutes. and then invert onto New Cake Taker tray. Add anything you wish. I do the following:
*Valentines Day*Easter,*Halloween (VIEW)
*Christmas, (food coloring green, and red hots) use M&M's or Red Hots to make the berries. Take red shoe string licorice and tie a bow on the bottom.

got to to view more.


Monday, December 13, 2010

Caramel-Peanut Butter Swirl Cheesecake

Caramel-Peanut Butter Swirl Cheesecake

Prep: 40 minutes Chill: 5 hours Bake: 45 minutes Cool: 1 hour


  • 1-1/2  cups  graham cracker crumbs
  • 1/4  cup  sugar
  • 1/2  tsp.  ground cinnamon
  • 6  Tbsp.  butter, melted
  • 3  8-oz. pkgs.  cream cheese, room temperature
  • 1/4  cup  sugar
  • 1-1/2  tsp.  pure vanilla extract
  • 2  large  eggs, room temperature
  • 1/2  cup  purchased or homemade caramel sauce
  • 1/3  cup  natural peanut butter, stirred


1. Position rack in lower third of oven; preheat to 350 degrees F. Grease a 9-inch springform pan.
2. For crust, mix together crumbs, sugar, and cinnamon; stir in butter. Press evenly and firmly over bottom and half way up sides of pan. Bake 10 to 12 minutes; cool on wire rack. Grease sides of pan again above crust level to prevent filling from sticking to pan.
3. Preheat oven to 325 degrees F. In mixing bowl, with an electric mixer, beat cream cheese 30 seconds. Scrape bowl and beaters. Add sugar and vanilla. Beat until smooth and creamy, 1-1/2 minutes. Beat in 1 egg just until combined. Scrape bowl and beaters. Beat in remaining egg. Pour into crust.
4. Stir together caramel sauce, peanut butter, and a pinch of salt. (If stiff, heat a few seconds in microwave to soften.) Spoon pools of caramel mixture over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to settle caramel mixture level with plain batter. Marble the batters with a small spoon by gently whirling ins mall, loopy circles until intermingled but not blended. Place pan on a baking sheet.
5. Bake 40 to 45 minutes, or until edges are puffed but center looks moist and jiggles when pan is nudged. Remove from oven. If batter is touching sides of pan, above crust, slide a thin knife carefully around edges to detach cake; do not remove sides. Place pan on rack. Cover pan and rack with large inverted bowl or pot so cake cools slowly. Once cool, cover and refrigerate 5 to 24 hours. Remove sides of pan before serving. Makes 10 to 12 servings.

Nutrition Facts

  • Calories510,
  • Total Fat (g)37,
  • Cholesterol (mg)136,
  • Sodium (mg)520,
  • Carbohydrate (g)36,
  • Fiber (g)1,
  • Protein (g)9,
  • Percent Daily Values are based on a 2,000 calorie diet

Friday, December 10, 2010

How to make cranberrysauce via eHow video


The holiday table isn't complete without a robust cranberry sauce, made with orange zest, sugar, powdered gelatin, and water. Whip up this whole-berry cranberry sauce in a matter of minutes with a demonstration from a professional chef in this free video on Christmastime recipes.…Keep reading


Sunday, November 21, 2010

8 Surprising Foods You Can Freeze!

I found this awesome article on :

8 Surprising Foods You Can Freeze

Save money utilizing your freezer, and learn how to keep foods at their best.


You can freeze many hard or semi-hard cheeses, such as Cheddar, mozzarella, muenster, provolone, Swiss and Parmesan. They may become crumbly after you thaw them, so plan to use them in cooking rather than to slice or place on sandwiches. Wrap cheese tightly in plastic wrap and place in a freezer bag for up to 4 months. Thaw in the refrigerator and use within a day or two of thawing.


Unless you know you’ll use a whole container shortly after thawing, it’s best to freeze milk in smaller portions. One-cup or pint-size portions are convenient. Freeze milk in freezer-safe containers or in well-sealed freezer bags – but be sure to include some extra space, as milk expands when it freezes. Use the frozen milk within 1 month. Defrost in the refrigerator, and shake it well before using it. Milk sometimes becomes grainy after it’s been frozen and defrosted – if the texture is too unpleasant to use for drinking or on cereal, use the milk for cooking or baking.


The best way to freeze citrus is to freeze the juice in ice-cube trays until solid, then transfer the cubes to a freezer bag. Freeze it in 1- to 2-Tbsp. portions―it should keep indefinitely. Thaw at room temperature or in the fridge (or use lemon cubes in iced tea). You can also freeze the zest: Zest the fruit onto a sheet of plastic wrap, wrap tightly and place in a freezer bag.


Whisk together whites and yolks until just combined. Measure into an ice-cube tray, using 3 Tbsp. of the mixture per segment (3 Tbsp. is equivalent to 1 large egg). Freeze until solid, then transfer cubes to a freezer bag for up to 6 months. Thaw in the refrigerator.

Tomato paste

Spoon tomato paste into an ice cube tray, freeze until solid, then transfer cubes to a freezer bag and freeze for up to 3 months. Be sure to measure how much you’re putting in each compartment (1 Tbsp. is a convenient amount) and label it on the freezer bag.


Peel and slice ginger into 1-inch pieces, wrap in plastic and place in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature.


Place nuts in an airtight container, or wrap them tightly in plastic and place in a freezer bag and freeze for up to 6 months. Thaw at room temperature or in the refrigerator – or, if using them for baking, toss them into a recipe frozen (though you may need to add a few minutes to your baking time)

Fresh herbs

For whole sprigs, wash, pat dry with paper towels, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 6 months. Alternatively, chop herbs and place in an ice cube tray. Pour a tablespoon or two of water on top of the herbs and freeze. Transfer cubes to freezer bags; freeze for up to 6 months. To use, simply toss a cube into a skillet when the recipe calls for herbs and let the water cook off.


Tuesday, November 9, 2010

Mac n Cheese YUM-O.

Cheeseburger Mac and Cheese

Makes: 8 servings
Prep: 10 minutes  
Bake: at 350 degrees F for 20 minutes  
Cook: 10 minutes  
Broil: 2 minutes

  • 1  box (1 pound)  elbow macaroni or rotini
  • 1  pound  ground sirloin
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper (optional)
  • 1/4  cup  ketchup
  • 2  tablespoons  yellow mustard(optional)
  • 1  tablespoon  unsalted butter
  • 1  tablespoon  all-purpose flour
  • 1  can (12 ounces)  evaporated milk
  • 3  cups  shredded cheddar cheese
  • 2    medium-size tomatoes, cored and thinly sliced
  • 2  tablespoons  seasoned bread crumbs



1. Heat oven to 350 degrees F. Coat a 2-quart oval baking dish with nonstick cooking spray.
2. Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 minutes, according to package directions. Drain.
3. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add sirloin, breaking apart with a wooden spoon. Cook 6 minutes, until no longer pink. Season with 1/4 teaspoon of the salt and the pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.
4. Return skillet to medium heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to a simmer and cook 2 minutes. Remove from heat and whisk in remaining 1/4 teaspoon salt and 2 cups of the cheese. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, sliced tomatoes and bread crumbs. Spritz with nonstick cooking spray.
5. Bake at 350 degrees F for 20 minutes. Increase heat to broil and broil for 2 minutes.

Nutrition Facts Servings Per Recipe 8 servings

  • Amount Per Serving
  • Calories 554
  • Total Fat (g) 23
  • Saturated Fat (g) 13
  • Cholesterol (mg) 92
  • Sodium (mg) 653
  • Carbohydrate (g) 53
  • Fiber (g) 3
  • Protein (g) 34

Percent Daily Values are based on a 2,000 calorie diet

This is a favorite in my house (minus the tomatoes for the 13 yr old who loves spaghetti, but hates tomatoes!  and the black pepper that mama is allergic too!)
To view the entire recipe please visit

Monday, November 8, 2010

Chocolate Mice

Chocolate Mice



In a Medium Deep Vent ‘n Serve place chips and chocolate bark. Microwave on High for 1 minute. Stir with a Saucy Silicone spatula. If not smooth heat for 30 more seconds on high, not more than 2 minutes total. Have everything set out before starting. Dip a cherry into the melted chocolate and place on the Silicone Wonder Mat. Immediately put the Hershey’s kiss flat bottom against the cherry and than take 2 slivers of almonds and put in between cherry and kiss like ears. Than take the red gel and make eyes and dot the end of the kiss for the nose.

 Go to for this recipe and more


Wednesday, November 3, 2010

Chicken Puffs

I found this recipe on and it looks delicious. If you make it let me know what you think!

Chicken Puffs

"A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!"
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min


  • 2 skinless, boneless chicken breast halves - cubed
  • 3 tablespoons chopped onion
  • 3 cloves garlic, peeled and minced
  • 3/4 (8 ounce) package cream cheese
  • 6 tablespoons butter
  • 3 (10 ounce) cans refrigerated crescent roll dough


  1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

To see the entire recipe please visit here

Tuesday, November 2, 2010

Apple Dumplings

I was hoping to make Apple Dumplings soon but I couldn't find my recipe book, so I popped on the internet to see if I could find one that's close. I found a wonderful tutorial that's pretty close (although I usually don't use crisco, just light butter). Enjoy!

Apple Dumpling Tutorial


Monday, November 1, 2010

Apple Enchiladas with Cream Cheese filling

Photo courtesy of
This is a recipe made up of a whole bunch of recipes that I combined to suit my kids tastes. Enjoy!

Apple Enchiladas with Cream Cheese filling.

8-12 servings

8-12 flour tortillas
1 can cinnamon apple pie filling
3/4 to 1 cup powdered sugar
1 8-oz package cream cheese
1 stick butter, melted
2 Tbsp. each cinnamon and brown sugar.

Mix the softened cream cheese and powdered sugar together until smooth and no lumps are visible.

Place 2 Tbsp. cream cheese mixture and 2 Tbsp. apple pie filling on each of 8 tortillas. Sprinkle a desired amount of cinnamon over the filling. Roll up as you would an enchilada and place on a greased jellyroll pan or oblong cake pan.

Pour the melted butter over all. Mix the brown sugar and cinnamon and sprinkle half over the top.

Bake in preheated 350-degree oven for approximately 20 minutes.

Sprinkle other half of mixture over the top.

Bring butter and next 3 ingredients(brown sugar, 1/2 cup of sugar and 1/2 cup of water) to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes. Then bake at 350 for 20 minutes.

**ICING (Optional): Mix and pour over baked enchiladas:
1/2 stick butter
1 cup powdered sugar
1 Tbsp. milk


Thursday, October 28, 2010

Halloween Recipes and Party Ideas at

This time of year I always head to to find cute Halloween treats for the kids. Here's some great ones I found:

Graveyard Caramel Pull-Apart Loaf

Prep Time:
25 Min
Total Time:
1 Hr 30 Min
12 servings

3/4 cup granulated sugar
2 teaspoons ground cinnamon
4 cans (7.5 oz each) Pillsbury® refrigerated biscuits
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
White icing
Gummy worm candies

  • Grease or spray 2 (9x5-inch) loaf pans.  
  • Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; divide evenly between loaf pans. Mix brown sugar and melted butter; divide mixture in half. Pour over biscuit pieces.
  • Bake at 350°F for 30 to 35 minutes or until golden brown. Cool 10 minutes. Turn upside down; cool 5 minutes. Pipe RIP (rest in peace) on each loaf with white icing. Insert gummy worms into loaves. Serve warm. 

Halloweenies with Mustard Dip

Prep Time:
20 Min
Total Time:
40 Min
44 servings

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
44 cocktail-size smoked link sausages (from a 1-lb package)
1/2 cup creamy Dijon mustard
1 tablespoon dried oregano leaves

  • Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper.
  • On work surface, roll dough sheet out to 14x11-inch rectangle. Cut vertically to make two 11x7-inch rectangles. Cut crosswise into total of 44 (7x1/2-inch) strips. Pat sausages dry with paper towels.
  • Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
  • Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, mix mustard and oregano. Serve sausages warm with mustard dip.

Vampire-Away Garlic Bites

Prep Time:
25 Min
Total Time:
45 Min
32 bites 

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 jars (5 oz each) garlic-stuffed green olives (about 32 olives), drained, dried with paper towels
2 tablespoons milk
2 tablespoons sesame seed

  • Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • Unroll dough sheet; cut into 4 rectangles. Cut each rectangle lengthwise into 4 strips; cut strips in half crosswise to make 32 dough strips.
  • Place 1 olive on each strip. Wrap dough strip around olive. Roll between palms of hands until olive is completely covered with dough. Place on cookie sheet. Brush milk over top of each bite; sprinkle sesame seed over top of each.
  • Bake 12 to 15 minutes or until golden brown.

Spooky Shepherd's Pie

Prep Time:
30 Min
Total Time:
55 Min
6 servings
1 lb lean (at least 80%) ground beef
1 medium onion, coarsely chopped
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
1 3/4 cups water
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
  • Heat oven to 375°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
  • Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Heat to boiling. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Meanwhile, in medium saucepan, heat water, margarine and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
  • Into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish, spoon beef mixture. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
  • Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Tuesday, October 26, 2010

Mexican Night Halloween Style

Mexican Chicken Pot Pies in Crescent Bowls
Far from a traditional pot pie, but just as delicious. Mexican ingredients blend beautifully in a delicate and edible bowl.

Prep Time:
20 Min
Total Time:
30 Min
4 servings

Click here for the entire recipe

Jack-O'-Lantern Chicken Taco Cups
A bright Halloween smile tops a quick chicken stew in a biscuit bread bowl.

Prep Time:
15 Min
Total Time:
55 Min
8 servings

Chicken Enchilada Mummies
Halloween fun comes to life with just a squiggle of sour cream in this chicken-stuffed dish.

Prep Time:
30 Min
Total Time:
1 Hr 20 Min
12 enchiladas

Monday, October 11, 2010

Apple Cinnamon Empanadas

Apple Cinnamon Empanadas: Submitted by: Tupperware Nov/Dec 2008 Sale Flyer

Makes 12

4 apples peeled and cored
(or 21 oz can of sliced apples, drained)
1 lemon (use juice and zest)
1 Tbsp cornstarch
1 tsp Cinnamon & Vanilla seasoning blend
¼ cup sugar
¼ cup brown sugar
1 Tbsp butter
¼ cup raisins
15 oz package of refrigerated piecrust (or packaged empanada dough)
1 egg, beaten


Place apples in Quick Chef with blade attachement. Add remaining ingredients, cover and process until coarsely chopped. Melt butter over medium heat in Chef Series™ 9½" Nonstick Fry Pan. Add apples and stir to coat. Lower heat and cook apple mixture 5 minutes until soft. Add raisins and cook until mixture has thickened. Remove from heat and allow to cool slightly.

Preheat overn to 375ºF. Roll dough to a 12" circle on the Simply Perfect™ Pastry Sheet. Using the bottom side of the Empanada Maker. cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Empanada Maer; moisten edges with beaten egg or water.

Place heaping tbsp. of filing in center of Empanada Maker and close, pressing tightly to seal. Open and remove the sealed empanada and place on baking sheet lined with the Silicone Wonder™ Mat. Brush tops of empanadas with beaten egg. Bake 12-15 minutes or until golden brown.

Note: Refrigerated piecrusts or packaged frozen empanada dough may also be used. If packaged empanada dough is used, defrost dough, and place rounds on Empanada Maker. Fill, seal and back as above.

Pie Press/Empanada Makers

Make extra-special treats

Create sweet, savory treats to enjoy on the go or anytime. This pair of multipurpose tools makes it easy to prepare empanadas, a personal-sized pastry filled with sweet or savory fillings. They're also great for making delicious dumplings, turnovers or pot pies, saving you money over the store-bought versions.

Empanada Maker Set $12.00

 To order please visit under Cooks Tools.

Tuesday, October 5, 2010

Maple Corn Bread

There is a great New England treat that I have been missing and since my recipes are in storage I found one that is similar to the one I like. I actually like when applesauce is added  instead of oil as reviewer suggested but it is just as good with oil.

I found this one on all recipes :

Maple Corn Bread

By: Doroty Bateman 
"It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread."
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup maple syrup
  • 3 tablespoons vegetable oil 
  1. In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.