Tuesday Recipes on Wednesday

Terrific Tuesday Recipes posted on Wednesday.    This posted is an archived post from November 2009.  To see the page where my recipes are posted, you have to go to my main blog page "betheelou's weblog" and see the column on the left that says Recipes.  I do try to keep it updated with new recipes.  I posted this today as I received a request for Pistachio Salad.  It is yummy and good for this time of year because its green.

Tip for the day! FREE Recipes

www.bettycrocker.com/recipes
www.kraftfoods.com
www.gooseberrypatch.com
www.southernplate.com




Peppermint Patty Poke Cake

Cake
1	box  chocolate fudge cake mix
	Water, vegetable oil and eggs called for on cake mix box
Filling
1	box (4-serving size) white chocolate instant pudding and pie filling mix
2	cups milk
1/2	teaspoon peppermint extract
Frosting
1/4	teaspoon peppermint extract
1	container (12 oz) whipped milk chocolate frosting
3/4	cup coarsely chopped chocolate-covered peppermint patties (8 candies)

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	About Concordance™

1.	Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
2.	In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
3.	3.  Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pistachio Salad

1 small box instant pistachio flavored pudding mix
1 can undrained, crushed pineapple
1 can undrained mandarin orange segments
2 small or 1 large container whipped topping
1/2 cup chopped nuts (pistachio, walnut or pecan)

In medium size bowl, mix all ingredients together until well combined.  Remember not to drain fruit!  Cover with plastic wrap let chill until serving about 1 hour or more.

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Fluffy Fruit Salad

1 c. pineapple chunks, drained
1 c. whole berry cranberry sauce
1 c. mandarin orange segments
1 (8oz.) carton whipped topping

Gently mix all ingredients together.  Serve well chilled.  For beautiful presentation, serve salad on a bed of leaf lettuce with pecan halves as garnish.

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Cranberry Jello Salad

1 (3 oz.) box cherry flavored jello (raspberry works great too!)
1 c. miniature marshmallows
1 c. water
1 small can crushed pineapple, undrained
1 (16 oz) can whole berry cranberry sauce
1/2 c. chopped nuts (pecans or walnuts)

In medium saucepan, cook jello with water and mini marshmallows on medium high heat, stirring constantly with wire whisk until marshmallows are melted.  Remove from heat.  Add cranberry sauce,  pineapple and nuts.  Transfer to pretty bowl.  Refrigerate until set.  This may be topped with a thin layer of whipped topping upon serving.

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Corny Bean Salad

2 (15 1/2 oz) cans whole kernel corn, drained
1 (16oz) can rinsed and drained black beans
1 large tomato, chopped
3 chopped green onions
1 T. ground cumin (or to taste)
Lime juice

Add ingredients to medium size bowl.  Drizzle with lime juice to taste.  Serve immediately.

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Corn Salad

2 cups frozen corn, thawed (Or use 16 oz. canned whole kernel corn, drained)
1/2-3/4 c. grape tomatoes, cut in half
1/8-1/4 c. chopped green onion
1/8 c. real mayonnaise

Mix all ingredients in small bowl, serve immediately.  (I have also added sliced black olives to this with great taste.)

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Cottage Cheese Salad

1 box orange flavored jello
1 large container, small curd cottage cheese
1 large can crushed pineapple, drained
1 (8 oz) container whipped topping

Mix all ingredients in medium size bowl.  Fold in the whipped topping.  Cover.  Chill until ready to serve.

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Maple Glazed Stuffed Pork Roast

1 (2 lb.) pork tenderloin
1 pkg. Stuffing mix (any flavor, made according to package directions and adding 1 peeled and chopped raw APPLE)

Cut roast in half, but not all the way through.  Apply prepared stuffing mix to one half of the opened roast.  Fold top back over.  Tie roast with kitchen string.  Place in prepared baking pan. Bake at 350 degrees for 1 hour.  Meanwhile mix glaze and set aside.
Glaze
2 T. maple syrup
2 T. brown mustard (like Grey Poupon)
1 T. chopped fresh rosemary

Apply glaze to roast after 1 hour.  Bake an additional 23-30 minutes until roast tests done.  Let stand 15 minutes before slicing.

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Sour Cream Yeast Rolls (I made this dough for Cinnamon Rolls)

2 1/2 - 3 1/2 c. all purpose flour ( used half UN bleached flour and half whole wheat flour)
2 T. sugar (I increased this to about 1/4-1/2 cup)
1/4 oz. yeast (or 1 package rapid rise yeast= 2 1/4 T. jar yeast)
1 t.salt
1 c. sour cream
1/4 c. water
3 T. butter
1 egg

(Use more or less of the following ingredients according to personal taste)
1/2 stick butter, softened (for spreading on dough)
1/2 c. brown sugar
2 T. cinnamon
Chopped nuts **optional**

In small bowl add yeast, 1 T. warm water and 1 T. sugar.  Stir with handle of wooden spoon.  Let proof about 5 minutes until yeast is bubbly and sweet smelling.

In food processor with dough hook attached, add 1 1/2 c. flour, sugar, salt.  Pulse.  In small saucepan, add sour cream, water and butter.  Heat on medium low to about 120-130 degrees.  Warm but not too hot. Add milk mix to flour in food processor.  Pulse.  Add egg to this mix.  Pulse.  Add flour 1/2 c. at a time until dough pulls away from sides of bowl.  Turn out to floured surface and knead until mix is smooth and elastic but not too wet.  Add dough to greased bowl and let rise in warm place until double in size, about an hour or more.  (I use a warm oven for proofing)  Punch down and return to floured surface.  Knead until dough just comes together.  Split dough in half.  Work with 1/2 at a time.  Roll dough out on floured surface until about 1/4 " thick and rectangle shaped.  Spread 1/4 stick of reserved butter.  Spread with 1/2 cinnamon sugar mix.  Roll dough jelly roll style.  Using sharp kitchen knife slice roll in 1 " sections.  Place sections in greased 9 x13 baking pan 12 rolls to a pan.  (You may need another greased pan) Cover with plastic wrap.  Repeat same process with remaining dough, butter and cinnamon sugar.  Cut this log into 1 " pieces as well and place into another greased 9x13 pan.  (You may need another greased pan)  Cover with plastic wrap.  Let rise until double in size in warm place (1-2 hours)  Bake 350 degrees about 15-20 minutes until rolls are golden on top but not overdone.

 ((Can be served in 9x13 dish with frosting on top or invert 9x13 pan to serving dish when taking from oven to serve upside down with frosting on the side)

Frosting
3 oz cream cheese, softened
1/4 stick butter, softened
1 c. powdered sugar
1 t. vanilla extract

Cream all ingredients with mixer until light and fluffy.  Serve frosting on the side or spread on HOT rolls.  This recipe may be doubled for extra rolls. ( I just barely had enough for 2 -9x13 pans and the guys wanted lots of frosting on them for next time)