Cooking recipes

• Strawberry Jelly 1 packet
• Apple (Grated) 1
• Banana 1
• Fruit cocktail 1 small tin
• Sugar 1 tsp
• Water 1 ½ cup

When it comes to give homemade food as holiday gifts, I think we will all agree that candy is at the top of the list. All three of these recipe-s are easy to prepare and takes less than 15 minutes to make (not including set up time).

You can the sweets and package you then in cellophane food-safe bags, metal cookie/candy tins or decorative holiday plastic containers.

You can secure these recipe-s make up to 1 week before you plan by you you as a gift.

Holiday marble bark

Crochet 6 squares semi-sweet baking chocolate

White crochet 6 squares premium baking chocolate

1 Cup crushed peppermint candy

With 2 of different microwave safe container, melt you the semi-sweet and white chocolate in separate bowls. Use the high power setting, move the chocolates at intervals of 30 seconds, until you are melted. I find that with a nonstick silicone spatula for this task works best.

1/2 Cup stir in Peppermint sweets in each container. Alternately melted spoon chocolates on wax paper of lined cookie sheet. Swirl chocolate with the spatula to give it one Tubenose effect. Refrigerate for 1 1/2 hours or until firm. Break into bite-sized pieces.

Double peanut clusters

2 Cups peanut butter morsels

1 Tablespoon of vegetable shortening

2 Cups salted peanuts

Melting you hot peanut butter bites and shortening in the top of a double boiler, not boiling water. Carefully stir in peanuts until you are well covered by mixing. Line a baking sheet with waxed or greaseproof paper. Delete mixture by the teaspoon on the baking sheet. Cool until firm.

Pecan Pralines

1 kg bag brown sugar

2 Tablespoons butter

1 Cup whipping cream

1 Teaspoon vanilla extract

1 Cup whole pecan halves

Combine with a medium saucepan, brown sugar with the cream. This mixture over low 10 minutes you simmer, stirring with a nonstick silicone spatula. Remove from heat and stir the butter, vanilla extract and pecan halves. Beat this mix by hand for 3 minutes. Line a baking sheet with waxed or drop vellum, paper and the mixture on the arc rounded tablespoon. Cool until firm.

Shelly Hill works since 1989 home and is a Manager with Tupperware. Shelly loves cooking and baking for your family and friends and new recipes to try. Visit Shelly online at http://www.workathomebusinessoptions.com or at http://wahmshelly. for additional free recipes and cooking tips.

Act 1: The Pizza Dough (Pay attention or you’ll get pizza D’oh!)

In clip one I make a very simple standard pizza dough. It’s amazing how intimidated people are when it comes to making any kind of dough or bread at home. Hopefully this demo will cure that. By the way, I will add ingredients to all these clips so you can have the exact measurements. This is only really crucial for the dough. The sauce recipe and final pizza can be varied as you see fit. So, let’s get this Pizza party started right! The key to a great pizza dough is a moist, sticky dough. We only want enough flour to be able to work with the dough…too much flour will result in a dry, tough pizza.

The “Sponge”:
2 teaspoons dry yeast
3/4 cup lukewarm water
2/3 cup bread flour

The Rest of the Dry Ingredients:
4 cups unbleached white flour
1/4 cup rye flour
1 teaspoon salt
1/3 cup olive oil

OK, so I’m not giving a list of ingredients for the finished pizza. You know what you like. But, here are a few key mistakes most people make when doing pizza at home. They put too much sauce. They put too much cheese. They put too many toppings and when they try to eat it, it all slides off on to the floor and all their left with is a wet piece of steaming bread. Don’t be that person. Watch me restrain myself and also watch how my pizza pie ends up being the shape of a heart. Wow, what a great Valentines gift idea for you guys out there…make your lady a heart shaped pizza! By the way, go to the local Bed, Bath and Beyond, or other kitchen wares store, and get one of the pizza pans with holes in it that I used in this clip. It really makes crispy crust a reality without the 70 pound pizza stone that you probably aren’t going to pull out of the bottom cupboard anyway.

As one potato puree Tip: Yukon gold are potatoes a large general purpose potato for making home made mashed potatoes use.

If you like a baked potato with a dollop of sour cream, have them try delicious sour cream mashed potatoes. This dish is made with fresh milk, cream and shallots.

2 Pounds potatoes, peeled and cut into quarter pieces

1/2 Cup milk

1/2 Cup sour cream

1/4 Cup scallions, chopped or fresh chives, chopped

Salt and pepper

Directions

Place potatoes in a large saucepan and cover with water - water level should be at least two inches from the bottom of the pan. Bring water to the boil. Cook potatoes for 20 to 25 minutes. Potatoes are carried out, if you stick a fork in them can, and they feel soft.

Drain and mash potatoes with an electric mixer. Until frothy stir mixing. The sour cream and shallots (or chives) stir. Add salt and pepper to taste.

= > home-made crushed potatoes recipe: roasted garlic recipe with Parmesan cheese, crushed potatoes

MMM, is the hearty flavor of roasted garlic the highlight this dish of potato puree. The store bought type is okay, but this recipe is fresh and oh so good. There is a slight twist with the added bonus of the Parmesan cheese.

6 Garlic cloves, peeled

1/4 Cup olive oil

7 Potatoes, peeled and diced

1/2 Cup milk

1/4 Cup of grated Parmesan cheese

2 Tablespoons butter

1 / 2 Teaspoon salt

1 / 4 Teaspoon of ground black pepper

Directions

Oven to 350 degrees.

Paste it into a small baking dish of garlic and drizzle olive on the garlic. Cover and bake for 45 minutes, or until garlic is golden brown.

A large saucepan with water bring to the boil - water should be easily salted. Add potatoes. Potatoes Cook to company, but tender. Drain and potatoes in a large bowl.

In roasted garlic, mix milk, parmesan cheese and butter; mix. In the desired quantity, add salt and pepper. Beat with an electric mixer until fluffy and creamy potatoes.

= > home-made crushed potatoes recipe: wonderful mashed sweet potato

As one potato puree Tip: be careful when choosing potatoes for this recipe, select sweet potatoes and not sweet potatoes. Sweet potatoes have yellow pale of skin and flesh, sweet potatoes darker skin and meat.

3-4 Sweet potatoes

1/4 Cup butter, softened

3 Tablespoons brown sugar, packed

1 / 2 Teaspoon salt

1 / 8 Teaspoon cinnamon

1 / 8 Teaspoon ground nutmeg

1 / 8 Teaspoon ground cloves

Regular milk or half-and-half or light cream

Directions

Peel sweet potatoes and cut into large pieces.

Enter place potatoes in a large pot and covered with slightly salted water. Bring water to the boil and cook potatoes, are for 25 minutes or until very tender. Empty and put the potatoes in a large bowl.

With an electric mixer or a potato masher, you beat on LOW speed. Mix in the butter, brown sugar, salt, cinnamon, nutmeg and cloves. You beat up nice and smooth. Slowly pour 1 tablespoon at a time in the milk. Continue to beat, until the potatoes are frothy stir.

= > home-made crushed potatoes recipe: best mustard Bacon crushed potatoes

Here, a great-tasting potato puree is recipe with spicy mustard. You can experiment and try it with honey mustard and spicy mustard that you enjoy.

6-7 large baking potatoes, peeled and cut into quarters

1 (8 oz) package cream cheese, into pieces cut and watered down

2 Teapoons yellow mustard (spicy mustard be replaced can)

3 / 4 Teaspoon salt

1 / 2 Teaspoon of ground black pepper

Bacon, cooked to a crisp, drained 8 slices and crumbled

Paprika

Directions

Oven to 350 degrees.

Grease a 2-quart saucepan.

Place potatoes in a large saucepan or Dutch oven and cover with water (approximately 2-inch from the bottom of the Pan). Bring water for cooking and cooking potatoes for 20 to 25 minutes until soft.

With an electric mixer or a potato masher, you hit potatoes in LOW-speed. Stir gradually cream cheese, sour cream, mustard, salt and pepper to. Mix in the 3 / 4 of the bacon.

Spoon potato mixture into the saucepan. Above you sprinkle pepper. Bake 30 to 35 minutes. Before serving, transfer of potatoes in the dish and sprinkle remaining Bacon at the top.

= > to the Cook potato puree with skin

Potato Skins are filled with fiber and other nutrients. If you leave the skin on your mashed potatoes is the fine. Make sure that you thoroughly wash
the raw potatoes with vegetables scrub brush under running water before cooking. Take a vegetable peeler and remove all "Eyes" and green parts.

Easy to drink ? to make fun

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