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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. After Holiday Ham Biscuits
2. Alaskan Crab Quiche Recipe
3. Apple Streusel Cheesecake Bars
4. Apricot Ginger Couscous
5. Asparagus Soup Recipe
1. After Holiday Ham Biscuits

Categories: Ham, Meats

Yield: 12 Servings      

      2 c  Whole wheat pastry flour,
           Or unbleached white flour
      4 ts Baking soda
    1/2 c  Cooked ham, diced fine
      4 tb Butter
     3/4 c Milk, apple juice, or water

Stir flour, baking soda, and ham together. Cut in butter until crumbly. Add milk and quickly moisten. Roll out dough on floured board. Cut biscuits in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.

2. Alaskan Crab Quiche Recipe

Create a deep dish that will easily satisfy your hunger

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese


1.  Thaw and drain crab meat.
2.  In a medium-sized skillet, saute mushrooms in butter until tender.  Drain.  Set aside.
3.  In blender, mix next eight ingredients.
4.  Fold in mushrooms, Jack cheese, and crab meat.  Pour into 10-inch quiche dish.
5.  Bake at 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean.  Let stand 5 minutes before cutting.


3. Apple Streusel Cheesecake Bars

Prize-Winning Recipe 2007!
Oatmeal cookie mix and pie filling make it easy to get a delicious apple pie-like bar.

Prep Time: 20 min
Total Time: 3 hours 40 min
Makes: 24 bars
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Did You Know?
This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!
Cut the bars into larger servings and serve with a fork.

Nutrition Information:
1 Bar: Calories 240 (Calories from Fat 110); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 2 

*Percent Daily Values are based on a 2,000 calorie diet.

© 2009 ®/TM General Mills All Rights Reserved

4. Apricot Ginger Couscous

A sweet & spicy side for the holiday table that's perfect with turkey, pork and

Cornish hens.

1 tablespoon butter or olive oil
1 teaspoon grated fresh ginger
1/8 teaspoon cinnamon
1 (5.8 ounce) package NEAR EAST® Roasted Garlic & Olive Oil Couscous mix
1/2 cup chopped dried apricots
1/2 cup raisins
1/3 cup sliced green onion

In medium saucepan, combine 1-1/4 cups water, butter, ginger, cinnamon

and contents of Spice Sack; bring to a boil. Stir in couscous, apricots, raisins

and green onion. Cover; remove from heat. Let stand 5 minutes. Fluff lightly

with a fork.

Source: LOH Recipes
5. Asparagus Soup Recipe

A sizzling bowl could be just what you're looking for

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


1 pound asparagus, cut up
3 scallions with tops, sliced
12 ounces mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
6 Tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 (11-ounce) can white Shoe Peg corn
2 cups light cream


Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender.  Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl.  Add some of the chicken broth and blend until smooth.  Add the flour mixture, corn, remaining broth to the sauteed vegetables.  Cook until heated through.


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