Sunday, October 10, 2010
12 slices fully cooked lean bacon cut in 1/2
1 8oz can whole water chestnuts
1/2 cup Miracle Whip
1/2 cup packed brown sugar
1/.4 cup chili sauce
Heat oven 350
Wrap bacon around chestnut secure with toothpicks and place on baking sheet.Mix remaining ingre. and pour over chestnuts. Bake 30 minutes
2 lbs lean gound beef
16 oz. pkg. stove top stuffing mix for chicken
1 cup water
1 bottle 16oz. Original Kraft BBQ Sauce
1 can 16oz. whole cranberry sauce
Heat oven 400.
Line a 15X10X1 inch cookie sheet with foil and spray with cooking spray
Mix meat, stuffing mix, water, and eggs until blended . Shape into 50 balls about 1 1/2 inch.
Put on pan and cook 16 minutes. Bring BBQ sauce and cranberry sauce to a boil in large saucepan on med. heat. Add meatballs and stir to coat. Leave in sauce til serving. Put ou tooth picks for guests.
1 1/4 cups flake coconut
1 1/4 cups shredded coconut
1/2 cup sugar
1 1/2 Tlb sugar
2 large egg whites
1 12 tsp honey
1/2 tsp vanilla
36 Necco wafers
With clean hands throughly mix the 2 types of cococut in large bowel
In medium bowel combine the sugar, flour and salt. Add the eggs whites, honey and vanilla extract and rapidly wisk the batter until smooth and frothy, about 30 seconds.
Pour the mixture over the coconut,and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refridgerate 30 min.
Heat the oven to 300
Line a large baking sheet wih parchment paper or foil and lightly coat with cooking spray. Placed 12 evenly spaced mounds of dough on the baking sheet, loosley packed. Gently shape each mound to a cone shape with blunt top.
If dough sticks to your hands, dampen them with water, shake off excess.
Bake the macaroons til they are golden brown on bottom, about 20 min.
Cool about 5 min. transfer to wire rack and cool completely.
With a sharp serrated knife make a slit on each side holding the sides of the cookie as not to crumble while slicing. Insert Neccos for wings and pinch the cookie together to hold.
Slice a wedge ontop and place a Necco for the head and pinch dough to secure.
1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)not my homemade, this is chunkier
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese
In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.