This issue "C" 02-21-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Catch-Of-The-Day Dinner
2. Chicken and Biscuits
3. Chimichanga
4. Choco-Hazelnut Latte Cookies
5. Coco Loco
1. Catch-Of-The-Day Dinner
1 tbsp. flour
1 large size (14"x20") Reynolds Oven Booking Bag
8 to 10 flounder or sole fillets (2 pounds)
Seasoned salt
1 cup (4 oz) shredded Colby Cheese
2 medium zucchini, cut in 1/2-inch diagonal slices
1 medium tomato, chopped, seeds removed
1 cup sliced fresh mushrooms
1/4 cup chopped green onion
1 tsp. basil leaves
1/4 tsp. pepper
1/8 tsp. garlic powder
2 tbsp. butter or margarine, diced
Preheat oven to 350*F. Shake flower in Reynolds Oven Cooking Bag; place in 13x9x2-inch baking pan. Sprinkle fish with seasoned salt and cheese. Roll each fillet starting at narrow end. Place fish rolls seam side down in center of bag, forming two rows. Combine vegetables, basil, pepper and garlic powder. Arrange vegetables in bag around fish rolls.
Sprinkle fish with paprika; dot with butter. Close bag with nylon tie; make 6 half-inch slits in top. Bake 20 to 25 minutes or until fish flakes easily with fork.
Makes 4 to 5 servings.
Source: Reynolds Wrap Kitchens
2. Chicken and Biscuits

All you need are a few easy-to-find items from the supermarket and an
attractive skillet to have this family favorite on the table in minutes.

Chicken and Biscuits
Makes 4 Servings

3 cups cooked chicken (preroasted chicken from meat counter or use leftovers)
1 (10 3/4-ounce) can condensed chicken broth
1 (10-ounce) package frozen peas
1 cup thinly sliced carrots (from the salad bar)
1 cup thinly sliced mushrooms (from the salad bar)
1/4 cup sliced green onions (from the salad bar)
1 teaspoon fresh or 1/4 teaspoon dried thyme
1/2 cup milk
3 tablespoons all-purpose flour
8 (2-inch) ready-to-eat biscuits
1) Combine chicken, broth, peas, carrots, mushrooms, green onions and thyme
in a large skillet or chicken fryer that holds at least 2 1/2 quarts and is
pretty enough to go to the table. Bring mixture to a boil and cook until
carrots are tender, 1 to 2 minutes.
2) Meanwhile, stir milk into flour in a small bowl and heat biscuits in a
toaster oven, if desired.
3) Stir milk mixture into chicken mixture; bring to a boil and cook 1 minute.
Top with the biscuits and serve.

Copyright, Inc., 2001

3. Chimichanga

Think of a chimichanga as a fried burrito.

Serves 4

1 pound Ground chuck
1 1/4 cups Refried beans
1/4 cup Salsa
3/4 cup Monterey jack, grated
4 Flour tortillas
Oil for frying

Brown the beef. Drain off the fat. Allow to cool slightly.
Toss in the beans, salsa and cheese. Place 1/4 of the
mixture in the middle of each tortilla. Fold in the sides
and then roll to seal. Heat the oil to 350. Add the
chimichangas and cook on both sides until browned. Serve

- Nick Sundberg
4. Choco-Hazelnut Latte Cookies

Prize-Winning Recipe 2009! Love hazelnut coffee? Create the same latte flavor in a deliciously easy, addictive chocolate cookie.

Prep Time: 
50 min
Total Time: 
1 hour 25 min
32 cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened baking cocoa
3 tablespoons instant coffee granules or crystals
1/2 cup butter or margarine, softened
3 tablespoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle)
1 egg
1 1/2 cups toasted hazelnuts, chopped*
1 cup miniature semisweet chocolate chips
2/3 cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
4 1/2 teaspoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle)

1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tablespoons syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.
2. On ungreased cookie sheets, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, stir frosting and 4 1/2 teaspoons syrup. Spread about 1 teaspoon frosting on each cookie. Sprinkle with remaining 1/2 cup nuts.
To toast hazelnuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

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

Winner's Quote
"This is my first contest ever. I came up with this recipe because I absolutley love hazelnut coffee."
Look for flavored syrups in the coffee and tea section of your supermarket.

Nutrition Information:
1 Cookie:
 Calories 190 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 15mg; Sodium 85mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 14g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

© 2009 ®/TM General Mills All Rights Reserved 

5. Coco Loco

3/4 oz dark rum
3/4 oz coconut rum
1/2 oz cream of coconut
1/2 oz papaya juice
1/2 oz orange juice
1/2 oz pineapple juice
1/4 oz Grenadine
crushed ice
maraschino cherry
pineapple wedge

Blend first seven ingredients with crushed ice until smooth.  Garnish
with a cherry and pineapple.


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A CraftELady Mailing
Julia G
Tulare CA


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