This issue "P"  
03-11-2010 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Peanut Butter Cookie Candy Bars
2. Peppermint Meringues
3. Polenta Crust Pizza
4. PORK CHOP & GREEN BEAN CASSEROLE
5. PUSHUP
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1. Peanut Butter Cookie Candy Bars 

Prize-Winning Recipe 2008! Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings.

Prep Time: 45 min
Total Time: 2 hours 30 min
Makes: 36 bars

 
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar

Caramel Layer
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts

Topping
1 bag (11.5 oz) milk chocolate chips (2 cups)

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.


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

Success
Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.


Nutrition Information:
1 Bar: Calories 280 (Calories from Fat 100); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 125mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 29g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 1/2 

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

© 2009 ®/TM General Mills All Rights Reserved

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2. Peppermint Meringues

2 egg whites (I used 3 because the lg eggs I had seemed small)
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup sugar
2 candy canes, crushed

Beat egg whites until foamy.  Sprinkle with salt & cream of tartar - beat until soft peaks form.  Gradually add in sugar & beat until stiff peaks form.  Drop by small teaspoonfull onto ungreased foil or paper lined cookie sheet.  Sprinkle the crushed candy over top Bake 225 for 1 -1/2 hours (90 min).  Turn off oven and leave cookies in oven with door ajar for at least 1 hour or until cool.  Store in airtight container.  Recipe says 3 dozen - I made them tiny and got almost twice that.   Nice after a meal and pretty on a cookie tray.
           For 36 cookies each is   21 calories
12 mg sodium
5 gr carbohydrate
0 fat

Source: More Meals From Mary
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3. Polenta Crust Pizza

Because this crust is so fragile, always provide a fork at
service.

Serves 3-4

4 cups Cooked polenta
1 1/2 cups Marinara (or other Italian-style tomato sauce)
Pizza toppings (pepperoni, sausage, mushrooms, etc.)
2 1/2 cups Mozzarella, grated

Pour the polenta onto a cookie sheet (about 1/2inch thick).
Allow to cool slightly. Add the toppings and bake at 375
for about 15 minutes (or until lightly browned). Serve
warm.

- Nick Sundberg
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4. PORK CHOP & GREEN BEAN CASSEROLE

INGREDIENTS:


6 loin pork chops
1 tbsp. shortening
1 tsp. salt
1/8 tsp. pepper
1 lg. pkg. frozen Italian-style green beans, thawed
1 (10 1/2 oz.) can Cream of Mushroom or Cream of Celery soup
Dill to taste (optional)
1/3 Cup milk



DIRECTIONS:


Brown chops in shortening, seasoning with salt and pepper.
Mix together beans, soup, milk, salt and dill in a 2-qt. baking dish.  Arrange chops on top.
Cover and bake @350 degrees for 45 mins.

Source: Recipe Ross

 
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5. PUSHUP

1 1/4 oz vodka
1 1/4 oz orange juice
splash of grenadine
splash of cream

Shake all ingredients, then strain into a cocktail glass.  If you
prefer, blend with ice cream for a frozen variation.
 
Source: Cocktail Central
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