Bisquick Sausage Goodies

This is a great holiday finger-food, served warm! great for freezing and re-heating in microwave on plate, placed on paper towel and one over them; to retain moisture while microwaving. If you are a meat, sausage eater; then experiment with this recipe!! When i started with it, i used the ground pork it called for which is great; but, then i tried medium italian sausage; and that's what i now use; rather than adding lots of my own spices ; )

SAUSAGE GOODIES

1 pound sausage meat or ground pork or half/half
1 egg
1 cup medium or old cheddar, grated
1 small to medium onion, finely chopped
1 cup bisquick biscuit mix
pinch of cayenne if using ground pork, not sausage meat(optional)
paprika

MIX: ingredients all together, drop by teaspoonful on baking sheets. sprinkle with paprika(optional)

BAKE: 350 degree oven - 15-20 minutes don't overcook, don't undercook

NOTE: this recipe easily doubles for bulk baking and freeze well in plastic containers, layered with sheets of wax paper.

REHEAT: in oven on baking sheets at low, just to heat through or in a microwave on microwavable dish, with a paper towel placed on it first to absorve heat-moisture on bottom; place a paper towel over the goodies, to help retain top moisture for 2minutes & test one; use a single layer of sausage goodies on its heating platform when using in either heating method.

I like to keep lots of these in the freezer, great for unexpected pop-in guests over the Holidays or summertime.. or bring to a gathering which you would be able to reheat them, or bring the dough; bake it there.. why not??

A KOOLAID, NON-TOXIC PLAYDOUGH FOR KIDS!

Mom's, Dad's, Grandma's.... This playdough recipe is made with yes, Koolaid and is for kids aged 4-12!! The greatest thing about it; is it's non-toxic and edible, though it is not encouraged of course due to hand-play!! BUT<>not toxic like bought playdoughs and plasticines!! Give as a gift to your child and their friends with a cookie-cutter or two or a Mr. Potato Head even!!

FRUITY PLAY DOUGH

2 cups water - 500 ml
1/2 cup salt - 125 ml
1/2 cup kool aid - 124 ml
2 tablespoons vegetable oil
2 tablespoons alum* powder(get at drug store, if can't find in grocery store)
3 cups all purpose flour

IN: a large saucepan, mix together the water, salt, kool aid.

BRING: to boil.

STIR: in the oil and alum

REMOVE: from heat immediately, add all the flour at once, and stir until mixture sticks together and leave sides of pan.

COOL: until cold enough to handle; then knead until smooth and lump-free. It should not stick to your hands, or counter!! If necessary sprinkle the dough with flour as you knead it.

STORE: in zip-lock baggies, or tightly sealed plastic containers, and it should last a long time!

YIELD: one batch makes approximately a one or two pound margarine tub!! This is a real nice, fruity-smelling koolaid; soft!! playdough!!

IDEAS: I make a batch of 4 colours/flavours of Koolaid of this recipe, divide in 4; then baggy each in baggies, gift-boxed for my son to give his playmates when young as part of a Birthday Present or Christmas Present with a dinosour cookie-cutter with it, or a heart for girls, you get the picture right? I got my son a Mr. Potato-Head when I gave him full 4 batches one year at Christmas! It's quite a nice, soft non-toxic playdough!! will harden too... when left to dry.. make a handprint, footprint of your child like; let dry thoroughly and spray with verathane or shelac as a keepsake!! do the whole family.. frame and gift to Mom and Dad.. the possibilities are endless i tell ya!!

ENJOY!

CHOCOLATE COCKTAIL CHERRY BALLS

(Actual Picture of Chocolate Cherry Balls i scanned before a ceiling disaster pooched my scanner last year!!)

Now, this is a delicacy.. and quite addictive.. another sweet-treat i no longer make because i cannot resist them!! *sigh*

CHOCOLATE COCKTAIL CHERRY BALLS

WRAP Ingredients:
1 1/2 cups powdered sugar
1 cup grated coconut
1/2 cup chopped nuts
1 cup finely chopped dates
1/2 cup crunchy peanut butter
1 egg beaten
red cocktail cherries with stem

Wrap Method:
MIX: ingredients above except cherries. Coat cherries with mix and form balls, with stem sticking out. Using palms to adhere mix to cherry, is best; as fingers tend to pull away the mix from cherry. Rinse hands very frequently, to remove dough sediment from balling.

CHILL: 3 hours(very important to do, to help chocolate quickly adhere) so BE patient, let them really chill.

Dipping CHOCOLATE Ingredients:
1 pack semi-seet chocolate chips
1/2 pack butterscotch chips
1/4 bar grated paraffin(approx. 1 cup)

Dipping Method:
Melt ingredients in double boiler. When liquid, dip cherries into chocolate mix. Place on wax paper lined cookie sheets or flat trays. Refrigerate until chocolate is hard.. approx. 3 hours or longer.

YIELD: approx. 3 1/2 dozen...
STORING: stores well in a tin, layered between wax paper, keep refrigerated until ready to use; i prefer them out of the fridge chilled, some like them room temp.

NOTE: i like to make a batch or two of these and gift-box them in nice tins to give as gifts when i am invited to a nice dinner ; ) oh.. did i mention they were addictive?

ENJOY!

PINK LEMONADE ICE CREAM CAKE

small carton whipping cream
1 can condensed milk
1/2 can any flavour frozen lemonade juice(pink is best)

Crust: 2 cups graham crumbs
2/3 cup sugar
1/2 cup butter melted
Mix the crumbs, sugar and melted butter well
Press into pan

Whip cream until stiff
Add condensed milk, then lemonade

Layer small oblong baking dish with crumb mixture, going up sides.

Smooth on top, the ice creamed mixture.

Freeze, enjoy!!
Make day before it is to be used, or early morning.
Use two pie shells, to get two dishs
Top with whip cream if desired just before serving on plates

MINI- Italian Quiche

These mini Italian quiche are great appetizers, finger-foods and freeze long and well, re-heat well microwaved in single layer on paper-toweled plate OR in oven until heated through; dont over-do or will be dry!! I love these babies.... so i don't make them no more *smiles eh*

This recipe can easily be double-batched; below is recipe for single batch

MINI - ITALIAN QUICHE

Tools & Ingredients:

Large mixing bowl
mini muffin tins (2 at least or borrow from friends it makes lots)

2 eggs
3/4 cup flour(all purpose)
1 cup milk
1/2 cup finely chopped onion (1medium)
8 ounces (225g) white cheddar cheese
1/2 teaspoon oregano
1 cup finely chopped spicy salami
1/2 cup finely chopped mushrooms(cleaned, washed)
slices of green olives cut in half (to top each quiche)
salt and pepper to taste

BEAT: EGGS
COMBINE: all the rest ingredients into beaten eggs, mix well
SPOON: into mini-muffin tins about half-way up top each with half/slice of olive

BAKE: 425 DEGREES 12-15 MINUTES until quiche look puffy & cooked

Remove from tins and cool on wire racks

STORING: store in tight container, layered between waxed paper. Freezes well, use with 48 hours once refrigerated as they will dry.

This batch makes LOTS, so get at least 2 mini pans or borrow 2 more from fam or friends to bake fast, efficiently; my friends and i used to double, quadruple this recipe then we divided it up among ourselves.. a little wine or merlot later; and our baking was done in one longgg afternoon!!

ENJOY!

Old Fashioned Brown Sugar Fudge

I don't have a written recipe for this fudge; its an old family recipe and i've made it so often in my lifetime its in my head but i'll do my best to explain the process; it's easy but if not done right you will get a taffy-like or brittle not fudge. I cant give you candy thermometer temperatures as i've never used one.

INGREDIENTS:

1 - kg bag of light brown sugar
1 - can, evaporated milk
1/2 - teaspoon vanilla
pinch salt
1/2 cup butter or margarine
8-inch baking pan, greased with butter or margarine
large, deep cooking pot as fudge has to boil hard

IN LARGE POT: add the brown sugar, margarine, milk & salt turn stove element on to about 6-7, mix well and bring to hard boil, taking care to continually stir; so as not to scorch on bottom!! Once hard-boiling, turn down to about 4-5, cook it slow keeping a steady boil, but not so hot it might scorch on bottom of pot! This is the secret: patience and stirring! i never leave my fudge unstirred longer than 2-3 minutes!!

Once the fudge has been boiling about 40 minutes or more; get a tall glass and fill with very cold water. Clean out your kitchen sink, plug it and add very cold water, about 3 inches high.

Using a spoon, drop a little fudge into the glass of water; if the fudge forms a ball by the time it hits bottom; it's ready!! if it doesn't, boil a little longer, testing, stirring regularly! Once the fudge forms a ball... turn off stove, add vanilla-it will create a "rapid-boil", stir fudge until it settles remove from stove; place into the readied watered sink!!

STIR-LIKE-CRAZY - until the fudge thickens and begins to dull in texture!! It's shiny when hot, duller when thickening. Now, the tricky part - if you wait too long it will harden before you can pour into pan; so i usually stir until it's barely shiny.. then quickly pour into pan!! IF you stir too long, and it hardens as pouring into pan; just add a little milk, cook until heated through; pour into pan.

Spread hot fudge into greased baking pan, use knife to pull away from sides; while hot.. sprinkle generously with crushed pecans, almonds, peanuts, walnuts, raisins, take your pick!

Refrigerate until set and cool; invert on cutting board, to get out of pan, then flip so nuts are side up - cut into small squares, enjoy!! Good also plain!!

TIP: there will be fudge in the pot clung to bottom and sides; don't waste it!! use a metal spoon and scrape into a bowl, chill.. break it up, baggy it and fridgerate or freeze to add as a topping on a frosted cake or ice-cream ; )

ENJOY< from my house to yours, Merry Christmas

Tomato Spinach Pie

If you like tomatoes and spinach and cheddar you will love this pie!! It goes great with any meat; i usually make if for myself as my meal with garlic bread or brushetta!(my own version). I usuall double this batch and make two pies; one for the dinner that night; one to freeze as they freeze and re-bake quite well!!

TOMATO SPINACH PIE

1 or 2 - deep-dish pie shells baked until light brown

4 - 6 large tomatoes thinly sliced
(amount of tomatos depend on 1-2 pies)

1/4-1/2 cup - Dijon mustard - to brush on bottom & sides of pie shells

1-2 - packages frozen spinach
(completely thawed and as squeeze-drained as possible)

250g(1pie) or 500g(2pies) - medium or old cheddar cheese, grated

dry parmesan cheese or fresh (optional i started using)

basil, tarragon or salt-free mrs. dash - use your favorite! i use sweet basil

MORNING PREPARATIONS:

large cutting board or cookie sheet
almost full roll of paper towels

place double-length paper towel on the board, thinly slice all tomatoes, arranging on paper towel.. add another paper towel, more sliced tomatoe, and so on until you have a 2-sheet pile of sliced tomatoes!! The weight on top of each other, help squeeze out the juice; the paper towels helps cling off the seeds and tomato gel.. to give a dryer pie (wink)

This drying the tomatoes takes hours; so do the morning you are going to make the pie that evening or late afternoon!! You will have to change the paper towels & layers at least 3-4 times; the tomatoes are ready when it leaves little moisture on the paper towels but dont let it dry too much or you will have tomatoes stuck to paper towels! so i dont encourage to do this process the night before, leaving overnight! i did once and lost 7 sliced tomatoes (i wasnt happy!)

ONCE: your tomatoes are fairly dry, de-gelled and de-seeded as much as possible; it's assembly time!

ASSEMBLING THE PIE in LAYERS:

BRUSH: bottom liberally and sides of pre-ready pie crusts with Dijon mustard
ADD: layer of slice tomatoe, going up sides as well
SPRINKLE: with salt, pepper or your favorite spice lightly
BREAK: up the well drained spinach and flake over tomatoe layer
SPRINKLE: on layer of cheddar cheese & sprinkle parmesan on top of that

REPEAT: UNTIL YOU HAVE 3 LAYERS, the last topping would be cheddar; sprinkle on more of your fave spice and/or permesan

BAKE: 350 degree oven 40-50 minutes or until you can't stand the smell anymore!!

This is like... addictive pie, honestly!!

Salmon Loaf

This salmon loaf is almost fool-proof!! Follow correctly and your taste-buds will thank you! I vary the ingredients to suit my guests. I prefer a little more cheddar in mine.

SALMON LOAF

1 large, or 2 regular cans of salmon
1 - tablespoon lemon juice
1 - tablespoon onion (approximately 1/2 cup)
1 - grated carrot (or 2 if u like)
1 - grated potato (or 2 if u like)
1/2 cup grated cheddar cheese (optional)
1/2 - cup milk
1 - egg, beaten
salt & pepper to tast

FLAKE: drain, salmon, debone or crush bones
SPRINKLE; with lemon juice
ADD: vegetables and cheese
SEASON: with salt & pepper
BLEND: thoroughly
PRESS: into greased loaf pan
KNIFE: the sides of loaf away from sides of pan
POUR: the milk over entire loaf

BAKE: at 350 degrees - 45-60 minutes

This is such a delicious loaf... best way i enjoy salmon!!

CRAB DIP

Delicious crab dip recipe great for fresh, raw vegetables dipping or pumpernicle bread!

CRAB DIP

1 - 4 ounce can crab meat (salad style)
6 - tablespoons mayonaise or hellmans
2 - tablespoons ketchup (optional as a colourant)
1 - tablespoon finely chopped onion
1 - 250g (8oz.) package cream cheese
1 - tablespoon finely chopped celery (optional)
1/4 - teaspoon sweet basil
pinch salt

MIX: all ingredients together the night before being used or the morning it is to be used in the afternoon or evening; to let the ingredients marry.

ENJOY with fresh raw veggies or broken pieces of pumpernicle bread!