Favorite Ingredients Friday!

It's friday and time for another Favorite Ingredients Friday, so here we go....if you want to join in please go by the wonderful lady at "Overwhelmed with Joy".

Pumpkin Gingerbread Cake

* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon each ground cinnamon, ground ginger and ground cloves
* 1/4 teaspoon salt
* 1 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice
* 2/3 cup unsulphured molasses
* 3/4 cup granulated sugar
* 1/2 cup vegetable shortening
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 1 large egg
* Frozen whipped topping, thawed (optional)

PREHEAT oven to 350° F. Grease 9-inch-round cake pan.

COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl; stir well. Combine Juicy Juice and molasses in separate medium bowl; stir well.

BEAT sugar and shortening in large mixer bowl until creamy. Beat in pumpkin and egg. Alternately beat in flour mixture and juice mixture at low speed, beginning and ending with flour mixture. Pour batter into prepared pan.

BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan; cool completely on wire rack. Cut into wedges. Serve with dollop of whipped topping.

NOTE: A 9 x 5-inch loaf pan may be used in place of 9-inch-round cake pan. Increase bake time to 70 to 75 minutes

Favorite Ingredients Friday - Sandwich Edition

It's been a while since I participated in the Favorite Ingredient Friday posts, I can't believe I had totally spaced out on this. Anyway, I'm here again and ready to share a recipe. This is one that I've made many times before, it's quick and easy and it's really good........hubby and the kids love it and it's also great for a treat when the kid's friends come over.

I had some cysts removed from my wrist a few days ago and it hurts to type so I'm being lazy and I'm sharing the actual magazine scan for the recipe with you......I'm ashamed, I'm sorry, but at least you get to see the picture and all the other interesting info right????

Anyway, if you want to play along go on over to "Overwhelmed with Joy" and add your name to Mr Linky :)

Yummy Hero Sandwiches

Favorite Ingredients Friday!!!

It's friday and time for another Favorite Ingredients Friday, so here we go....if you want to join in please go by the wonderful lady at "Overwhelmed with Joy".



Since summer has started and a lot of us will start going on picnics, I thought I would share some picnic recipes, enjoy!

CRAB SALAD TORTILLA WRAPS

Credit: Debber at Recipezaar

1 (16 ounce) package imitation crabmeat
2 stalks celery
1 tablespoon finely minced onions
4 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons sugar (or two packets sugar substitute)
6 hard-boiled eggs, cooled
1/2 head lettuce (or spinach, Swiss chard, greens combined)
10 flour tortillas

1. In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
2. Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
3. Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
4. Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
5. Shred the lettuce and set aside.
6. PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
7. LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
8. PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
9. CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
10. Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

MAGIC COOKIE BARS

* 1/2 cup butter
* 1-1/2 cup graham cracker crumbs
* 14 ounce can sweetened condensed milk
* 1 cup (6 ounces) semisweet chocolate chips
* 3-1/2 ounce can (1-1/3 cups) flaked coconut
* 1 cup walnuts or pecans, chopped


PREPARATION:

Preheat oven to 350 degrees. Place butter in a 9X13 baking pan. Melt in oven. Remove pan from oven and carefully tilt pan to spread melted butter around. Sprinkle graham cracker crumbs over melted butter.

Pour sweetened condensed milk over the crumbs. Top with remaining ingredients. Bake 25 minutes. Cool. Cut into bars.

Favorite Ingredients Friday - Breakfast Edition

Well ladies, it's friday and that means another great Favorite Ingredients Friday hosted by the wonderful "Overwhelmed with Joy", today it's breakfast edition, so here we go:

STRAWBERRY STUFFED FRENCH TOAST

Ingredients:
8 oz cream cheese, room temperature
3/4 cup strawberry jam
1/4 cup chopped pecans
French or Italian bread

Batter:
4 eggs
1/2 cup milk
1 Tbsp vanilla
(beat together)

Directions:
Mix cream cheese, jam and nuts. Cut Italian or French bread into diagonal pieces about 1 inch thick. Cut pocket in each slice. Stuff with mixture. Dip into batter, coating both sides. With skillet on medium heat, brown both sides in margarine.

Favorite Ingredients Friday!!!

It's been a long time since I've participated in the Favorite Ingredients Friday, shame on me. Things get so busy around here and I tend to forget these weekly features.....so I apologize to the wonderful lady at "Overwhelmed with Joy".



For today I'm sharing my Portuguese Steaks, they can be served 2 ways....you can either serve them for dinner with some homemade fries (the way I make them more often), or you can serve them as a sandwich in some fresh french rolls which is called a Bifana (I do this for a quick lunch or light dinner).

PORTUGUESE STEAKS

INGREDIENTS

• 3/4 cup red wine
• 1/4 cup water
• 10 cloves garlic, chopped
• 1 tablespoon chile paste
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 6 (4 ounce) beef tenderloin steaks
• 1/3 cup vegetable oil

DIRECTIONS

1. In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2. In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3. Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

Favorite Ingredients Friday- Super Bowl Sunday Edition!

I keep forgetting to participate in this weekly feature, and it's frustrating to me cause there's always such great recipes being shared. I had a post drafted and ready to go, but I didn't realize it was a Super Bowl Sunday Edition, so I'm quickly redoing it LOL Here we go....

Cheese Steak Sandwiches

• 2 pounds boneless trimmed rib eye, very thinly sliced (partially freeze to make slicing much easier)
• 3 to 4 tablespoons Canola oil
• salt and pepper
• Cheez Whiz®, melted American cheese, or similar process cheese
• 6 hoagie or sub rolls, about 6" lengths

Heat Canola oil in non-stick skillet over medium heat. Sauté onions in the hot skillet until just tender; remove onions and set aside. Add sliced beef; sprinkle with salt and pepper and sauté quickly to desired doneness, turning several times.

Meanwhile, melt cheese or heat Cheez Whiz in top of double boiler over simmering water. Hint: At a party, keep cheese in a slow cooker with ladle and let people help themselves. Split sub rolls; place onions and sliced beef on each roll. Spoon melted cheese or Cheez Whiz over the beef. Or, set platters out and let people build their own sandwiches.

Serve with your choice of condiments and plenty of napkins!

Serves 6.

If you want to join in, just run on over to Overwhelmed with Joy for a TON of other great Super Bowl recipes, believe me, your hubbies will thank you :)

Favorite Ingredients Friday

I haven't had a chance to participate in this for so long, but I wanted to be sure to do it today.

This is what I have sitting on my counter right now, it's such a wonderful dessert, brings back great memories from my Greatgrandma, and this is her recipe too, enjoy :)

For more Favorite Ingredients Friday recipes, run on over to Overwhelmed with Joy.

Arroz Doce
(Portuguese Rice Pudding)

Ingredients:

1 1/2 quarts of milk
1 1/4 cup of uncooked white rice
1 cup white sugar
2 eggs beaten
1 cinnamon stick

Over high heat, combine cinnamon stick, sugar and milk. When bubbles form at edges, stir in rice and reduce heat to medium-low.
Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated. Pour into serving dish, sprinkle with ground cinnamon and serve warm.
Refrigerate the leftovers.

Now, in my family we let it cool down a bit and then eat it warm, but I have to say that the next day, it tastes just as good cold out of the refrigerator.

This makes a great dish for a get together, church potluck etc.