Blog Title: Recipe Connection

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This Blog has moved to The Online Recipe Box at www.theonlinerecipebox.com

No Knead Dinner Rolls

These are so easy to make and I recieved a lot of compliments from our dinner guests on these rolls!

Ingredients:

• 2 eggs
• 1/2 cup butter
• 1 1/4 cups very warm water
• 1 tablespoon yeast
• 4 cups flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 tablespoons butter

Directions:

1. Mix together eggs, butter and water.
2. Stir in yeast, flour, sugar and salt.
3. Dough will be sticky, cover and let rise for 4 - 6 hours.
4. Roll out dough on a floured surface and spread butter over flattened dough and cut into triangles like you are cutting a pizza. Roll each triangle like a croissant.
5. Place on a greased cookie sheet and bake at 400 degrees for 8-12 minutes.

Pecan Rolls

This post has moved to: http://www.theonlinerecipebox.com/?p=163

Sticky Buns

This post has moved to: http://www.theonlinerecipebox.com/?p=162

Super Moist Pumpkin Chocolate Chip Muffins

Ingredients:

• 1/12 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/3 cup oil
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 cup pumpkin
• 1 1/2 cups chocolate chips

Directions:

1. Combine all ingredients together in a large mixing bowl and mix together.
2. Spoon into greased muffin tins.
3. Bake at 350 degrees F for 15-20 minutes.

Chocolate Chip Zucchini Bread

Ingredients:

• 3 eggs well beaten
• 1 cup cooking oil
• 2 cups sugar
• 2 cups grated zucchini
• 3 teaspoons vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 1/4 teaspoon baking powder
• 1/2 package chocolate chips

Directions:

1. Cream eggs, oil and sugar together.
2. Mix in remaining ingredients.
3. Place in 2 greased loaf pans and bake at 350 degrees for 50 - 60 minutes or greased muffin tins at 350 degrees for 15 - 20 minutes.

Brie In Puff Pastry

Ingredients:

• 2 pound wheel of Brie Cheese
• 1 package frozen puff pastry
• 1 egg, seperated
• Brown sugar
• Chopped nuts

Directions:

1. Cut wheel of Brie in half horizontally.
2. Srinkle brown sugar and chopped nuts.
3. Replace top of the Brie and place on one sheet of the pastry.
4. Beat egg white with a fork and brush over top the cheese and pastry.
5. Place the other sheet of pastry on top of the cheese, cutting off extra pastry.
6. Wrap bottom pastry to meet the top and crimp edges to enclose cheese completely.
7. Beat egg yolk with a fork and brush over top and sides of pastry.
8. Place on baking sheet and bake at 425 degrees F for 30 minutes or until lightly browned.
9. Remove and let stand for 10 minutes before serving.

Serve with apple slices, crackers, grapes etc...

Shrimp Appetizers

Ingredients:

• 1 package butterflake rolls
• 1-41/2 ounce can of shrimp
• 1 egg
• 1/2 cup cream
• 2 tablespoons green onions minced
• 1/2 teaspoon salt
• 1/4 teaspoon dill weed
• 3/4 cup shredded swiss cheese

Directions:

1. Seperate rolls into 24 equal pieces.
2. Press greased muffin tins.
3. Press roll so that it covers bottom.
4. Put a little shrimp into each cup.
5. Beat all other ingredients and divide into each cup (about 1 tablespoon).
6. Sprinkle cheese on top.
7. Bake at 350 degrees for 20 minutes.

Sugar Cookies

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
4. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
   Or on a lightly floured surface roll dough out to 1/4 inch thickness and cut into shapes using floured cutters.
5. Add colored sugar for decoration.
6. Bake 8 to 10 minutes in the preheated oven, or until golden.
7. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Recipe and Picture Submitted by: Jennifer O'Leary

Fruit Tofu Smoothie

Ingredients:

• 1 banana
• Handful frozen strawberries
• 1 cup orange juice
• 4 oz firm tofu
• Spoonful of honey

Directions:

1. Place all ingredients into a blender and blend until smooth.

Serves: 1-2

Source: The Starving Students Vegetarian Cook Book by Dede Hall

Apple Pie Shake

Ingredients:

• 1 cup apple juice
• 6 scoops vanilla ice cream, or frozen yogurt
• 1 teaspoon ground cinnamon

Directions:

1. In Blender, add apple juice and ice cream.
2. Blend on high until well mixed.
3. Stir in cinnamon.

Serves: 2

Source: Starving Students Vegetarian Cookbook by Dede Hall.

Pumpkin Pudding

Ingredients:

• 1 3oz package instant lemon or vanilla pudding
• 2 cups cold milk
• 1/2 cup pumpkin puree
• Handful Shredded Coconut
• 4 graham crackers, crushed
• Whipped cream dessert topping

Directions:

1. In mixing bowl, prepare pudding according to package directions. Using the 2 cups of cold milk.
2. Add pumpkin and coconut, stir until smooth.
3. Pour pudding into dish or cups until halffull, sprinkle with crushed graham crackers.
4. Pour on remaining pudding.
5. Top with whipped topping.

Chex Mix

Ingredients:

• 1 cup karo syrup
• 1 1/2 cubes butter
• 1 cup sugar
• 1 large box of rice chex cereal
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 2 cups shredded coconut
• 2 cups sliced almonds

Directions:

1. Pour cereal into a large bowl.
2. Cook karo syrup, butter and sugar over medium heat. Stirring constantly.
3. Remove from heat, add baking soda and vanilla. Stir.
4. Pour over cereal.
5. Stir in coconut and almonds.

Cinnamon and Sugar Chips

Ingredients:

• 1 package flour tortillas
• Cinnamon and sugar mixed together

Directions:

1. Sprinkle tortillas with water and lots of cinnamon and sugar.
2. Cut tortillas into eights.
3. Bake in oven at 450 degrees F for 7-8 minutes or until crisp.

Fruit Salsa

Ingredients:

• 3 Granny Smith Apples - peeled cored and cut up
• 1 Kiwi - peeled and cut up in chunks
• 1 cup strawberries or raspberries
• Juice from one orange

Directions:

1. Place all ingredients in a blender or food processor and mix together.

Fruit Dip

Ingredients:

• 8 ounce package of cream cheese, room temperature
• 7 ounce jar marshmallow cream
• 1/2 teaspoon grated orange peel
• Pinch of ginger

Directions:

1. Whip together all ingredients.
2. Serve with fruits such as strawberries, pineapple and cantaloupe.

Makes: 2 cups

Crunchy Granola

Ingredients:

• 8 cups oats
• 1/2 cup wheat germ
• 1 cup sunflower seeds
• 1 cup coconut
• 1 cup nuts
• 1/2 teaspoon cinnamon
• 1/2 cup honey
• 1 cup butter
• 1 cup water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla

Directions:

1. Heat honey, butter, water, and oil in a saucepan until dissolved.
2. Add vanilla and cool.
3. Pour over the remaining ingredients and spread on a cookie sheet and bake at 300 degrees F for 30 - 40 minutes.
4. Add chopped dried fruits if desired.

Serve with milk, yogurt, fresh fruit or over ice cream!

Parmesan Artichoke Dip

Ingredients:

• 1 cup mayonnaise
• 1 cup shredded parmesan
• 1 cup artichoke hearts in water (14 oz can)
• 2 teaspoons garlic
• 1-8 ounce package cream cheese

Directions:

1. Soften cream cheese, slice into cubes and blend with mayonnaise.
2. Add artichoke hearts and garlic, blend together.
3. Add half of the parmesan cheese and blend.
4. Spread evenly in a small casserole dish and sprinkle the other of parmesan cheese on top.
5. Bake at 350 degrees F for 20-25 minutes or until golden on top.

Cream Puffs

Ingredients:

Puffs:

• 1/2 cup shortening
• 1 cup boiling water
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 4 eggs, unbeaten

Cream:

• 1/2 cup sugar
• 5 tablespoons flour
• dash salt
• 2 cups milk
• 2 egg yolks, slightly beaten
• 1 teaspoon vanilla

Directions:

Puffs:

1. Bring shortening and water to a boil in saucepan.
2. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat.
3. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread.
4. Bake at 450° for 10 minutes. Reduce heat to 400° and bake for 20 to 25 minutes longer, until pastry is golden brown. Cool completely.

Filling:

1. In top of a double boiler combine the sugar, flour, and salt together.
2. Add milk and mix well. Add egg yolks and blend. Place mixture over hot water over medium-low heat and cook until smooth and thick, stirring constantly - About 10 minutes.
3. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling. Add vanilla.
   Slit each cooled cream puff and fill with the cream filling. Put tops back on and dust with confectioners' sugar.

Serves: 6 (3 puffs each)

Deviled Eggs

Ingredients:

• 6 hard boiled eggs
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 3 Tablespoons salad dressing
• 1/4 teaspoon pepper

Directions:

1. Cut hard boiled eggs in halves.
2. Slip out yolks and mash with fork.Mix in rest of ingredients, refill whites with egg yolk mixture.

Foolproof Rhubarb Crumble

Ingredients:

• 4 stalks rhubarb, cut into 1/2 inch pieces
• 1 apple, peeled, cored and cut into 1 inch pieces
• 1 cup sliced fresh or frozen strawberries
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons butter or margarine
• 2/3 cup brown sugar
• 2/3 cup quick-cooking oats

Directions:

Preheat oven to 350 degrees

1. In a baking dish, combine rhubarb, apple, and strawberries.
2. Stir together sugar and cinnamon in small cup. Sprinkle over fruit.
3. In a mixing bowl, combine flour, baking powder, and salt. Add butter, mixing with a fork until crumbly. Stir in brown sugar and oats. Sprinkle over cinnamon sugared fruit.
4. Bake for 45 minutes or until lightly browned.

Candied Yams

Ingredients:

• 1 teaspoon butter or margarine
• 2 tablespoons water
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pound of yams, cooked, drained and sliced

Directions:

1. In a skillet on medium heat, melt butter.
2. Add water, brown sugar, and spices. Heat 2 minutes or until bubbly.
3. Add yams to pan and carefully spoon sauce over yams. Turn heat to low, cover, and heat for 5 minutes.

Serves: 2

Portobello Mushroom Gourmet Burger

An easy recipe to make your own garden burger.

Ingredients:

• 1 tablespoon olive oil
• 1 large portobello mushroom, stem removed
• Sprinkle garlic salt
• Couple splashes worchestershire sauce
• sprig parsley, cut up
• 1 slice swiss cheese
• 1 hamburger bun

Directions:

1. In a skiller, on medium-high, heat oil 1 minute
2. Lay mushroom in pan and sprinkle with garlic salt, worchestershire sauce, and parsley.
3. Cook 2 minutes on each side, or until lightly browned.
4. Cover pan, lower heat to medium, and cook for 1 minute, or until cheese melts.
5. Serve on hamburger bun and add your choice of condiments.

Serves: 1 Time: 10 minutes

Source: Starving Students Vegetarian Cookbook by Dede Hall

Apricot Carrot Salad With Tarragon-Lemon Salad Dressing

Ingredients:

Salad:

• 4 carrots, shredded
• Handful dried apricots
• 1/4 red onion
• Small handful chopped walnuts

In a bowl, mix all salad ingredients together.

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Pinch dried tarragon
• 1/2 teaspoon spicy mustard
• dash salt and pepper
• 1/2 teaspoon sugar

In a small bowl or jar with lid, mix all dressing ingredients together. Pour over salad and toss well. *Tastes best when refridgerated for a couple hours*.

Source: Starving Students Vegetarian Cookbook by Dede Hall

Southern Style Pasta

Ingredients:

• 6-8 oz of pasta, cook according to package directions
• 2 tablespoons oil
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 2 fresh garlic cloves, cut up into tiny pieces
• handful of sliced mushrooms
• 1 15 oz can of black-eyed peas
• 1 10 oz package of frozen okra
• 15 oz pasta sauce, any kind

Directions:

While the pasta is cooking make the sauce as follows:

1. In a large skillet on high heat, heat oil for 1 minute. Stir in pepper, garlic, onion and mushrooms, cook 3 minutes.
2. Add black-eyed peas, okra and pasta sauce. Stir. Turn heat to low, cover and cook 30 minutes.
3. Serve over hot drained pasta.

Serves: 2 Time: 35 minutes

Source: Starving Students Vegetarian Cookbook by Dede Hall