Ingredients:
1/3 cup Progresso breadcrumbs (herb flavor)
1/4 cup canned minced clams (drain liquid)
1 tablespoon shredded Parmesan cheese
1 tablespoon shredded Romano cheese
1/2 teaspoon minced garlic
3 tablespoons chicken broth
12 medium white button mushrooms with stems removed
3 tablespoons butter, melted
2 tablespoons minced red bell pepper
2 to 3 slices mozzarella cheese
1/2 teaspoon minced fresh parsley
Instructions:
1. Preheat oven to 450 degrees F.
2. Combine breadcrumbs, clams, Parmesan cheese, Romano cheese, and garlic in a medium bowl. Use your hands to mix everything together. Add the chicken broth 1 tablespoon at a time and stir after each addition with a spoon. Keep the stuffing fluffy by not over stirring.
3. Fill each of the mushroom caps with 1 to 2 teaspoons of the stuffing (depending on the size of the mushroom). Keep the filling pretty loose but make the top surface flat to support the sliced cheese. Arrange the stuffed mushrooms in a shallow baking dish with the stuffing facing up.
4. Use a brush to dab melted butter over each mushroom. Add enough so that the butter trickles down the sides of each mushroom and rests in the baking dish. Pour any leftover butter into the dish, then scoot the mushrooms next to each other.
5. Sprinkle the minced red bell pepper over the tops of the stuffed mushrooms.
6. Arrange the slices of cheese over the mushrooms. Tear the slices to cover all of the mushrooms leaving no stuffing uncovered.
7. Bake the mushrooms for 12 to 15 minutes or until the cheese is golden brown.
8. When the mushrooms come out of the oven I'mmediately sprinkle them with 1/2 teaspoon of minced parsley and serve.
Appetizer: Serves 4-6 people
Via Press Release:
Holland, OH, December 9, 2010 – Nationwide prepaid cell phone service provider Page Plus Cellular today announced a new annual cell phone plan aimed at low-usage, voice-only customers. The plan provides 2,000 airtime minutes for use over a one year period for $80, which equates to $.04 per minute.
The plan is a modification of Page Plus’ current Standard voice-only plan, which currently has a 120-day replenishment requirement. Standard voice plan cards, or PINs, are offered in denominations of $10, $25, $50 and $80, with corresponding per-minute rates of $.04 to $.10(the higher the card/PIN value, the lower the per-minute rate). The new annual plan extends the term of the $80 card/PIN from 120 days to one year.
The prepaid service provider said its pay-as-you-go customers will benefit from the low rate and extended term of the plan. It offers extremely good value for relatively low-usage cell phone customers, while providing the convenience of only having to purchase minutes once a year. Factoring in the $.50 monthly maintenance fee charged on the Standard plan, a customer can talk for 166 minutes for about $7 a month on average, and not have to pay a bill or add funds for a full year.
While the plan provides voice minutes only and includes certain features such as caller ID and voicemail for free, other services such as text messaging and data transfer can also be used for additional charges, as described on the company’s Web site at www.PagePlusCellular.com. In addition, an unlimited text messaging plan can be added on for $19.95 per month.
Page Plus Cellular is a prepaid cell phone service provider with nationwide coverage on one of the largest wireless networks in the United States. Page Plus is consistently ranked among the top prepaid mobile providers for low rates and flexible plans. Page Plus cell phones and prepaid cellular plans are available through its large national network of dealers, and on its Web site at www.PagePlusCellular.com.
*********END PRESS RELEASE**********
Need a $80 card? Visit Kitty Wireless. The Page Plus Premier Dealer!!
Ingredients:
4 medium sweet potatoes
2/3 cup dark brown sugar
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
Topping
1 tablespoon butter
6 tablespoons chopped pecans
1/4 cup rolled oats (not instant)
2 tablespoons crumbled corn flakes
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
Instructions:
1. Bake sweet potatoes on a baking sheet for 60 to 70 minutes in a preheated 400 degrees F. oven until soft. When the potatoes are cool enough to handle, slice each one in half and scoop out the good stuff. Toss the skins. Use an electric mixer on high to mash the potatoes in a large bowl until smooth. You should have 4 cups of mashed sweet potatoes. Mix in brown sugar, butter, salt, cinnamon, nutmeg, and allspice.
2. Make topping by melting 1 tablespoon of butter over medium/low heat. Add pecans, oats, and corn flakes (coarsely crumble the corn flakes in a bowl or plastic bag before measuring), and stir often over heat for 5 minutes, or until mixture is hot. Don't let the mixture get brown. Pour this mixture into a medium bowl. Combine brown sugar and cinnamon in a small bowl, and then stir the sugar into the nuts and cereal.
3. When you are ready to serve mashed sweet potatoes, reheat the potatoes in a saucepan or in a microwave oven until hot. Spoon 3/4 cup to 1 cup serving onto a plate and sprinkle with 2 tablespoons of the topping.
Serves 4-6 people (side dish portions)
I'm offering One free ESN Change/Swap for anyone who uses Page Plus. All you need to do is follow my blog and reply to this post. On January 22nd (2011) I will pick a winner.
Good Luck!
Ruffles is giving away a free bag of their new flavors. You have to have a Facebook account. Once you get there click on like and fill out your information to receive your coupon for a free bag in the mail.
http://apps.facebook.com/ruffles-get-bagged/
Ingredients:
1 cup packed dark brown sugar
3/4 cup granulated sugar
1/2 cup shortening
1/4 cup molasses
2 eggs
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
red sugar crystals (for cake decorating)
Instructions:
1. Preheat oven to 300 degrees F.
2. Cream together the sugars, shortening, molasses, eggs, and vanilla in a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl, combine flour, baking soda, baking powder, ginger, salt, cinnamon, and cloves.
4. Add the dry mixture to the wet mixture, stirring while you add it.
5. Roll a portion of the dough out on a heavily floured surface. Roll to under 1/4-inch thick. Cut the cookies using a man-shaped cookie cutter, or any other cookie cutter shape you've got in the bottom drawer.
6. Place cookies on an oiled cookie sheet and bake for 15 to 18 minutes. Bake only one cookie sheet of cookies at a time.
Makes about 3 dozen cookies.
Ingredients:
Gnocchi
1 cup Potato Buds (Betty Crocker)
3/4 teaspoon plus 1/8 teaspoon salt
1/4 scant teaspooon ground nutmeg
1 cup boiling water
1 egg yolk
2/3 cup all-purpose flour
2 tablespoons vegetable oil
1/2 cup shredded carrot
1/4 cup diced onion
1/4 cup chopped celery
1 teaspoon minced garlic
2 tablespoons cornstarch
4 cups chicken broth
4 cups water
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 1/2 cups half-and-half
1 roasted chicken with meat removed and chopped (about 1 pound of meat)
2 cups chopped fresh spinach
Instructions:
1. Make the gnocchi by mixing the Potato Buds with the salt and nutmeg. Stir in the boiling water and continue mixing until no dry flakes remain. Stir in te egg yolk until the mashed potato mixture has an even pale yellow color throughout.
2. Stir in the flour and knead for about a minute with your hands.
3. Use a 1/2 teaspoon to measure out small portions of the dough. Uisng floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper, making a small disk. When all the gnocchi is made, you can begin to make the soup.
4. Heat up the oil in a large soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, and garlic and saute for 3 minutes. Whisk the cornstarch into the chicken broth and add to the vegetables along with the water. When the mixture begins to boil, add the gnocchi. Reduce the heat and simmer for 10 minutes. Add the half-and-half and simmer for another 10 to 15 minutes, or until the soup begins to thicken. Add the chicken and spinach and simmer for another 10 minutes, or unti the soup has thickened and the spinach is tender.
Makes 8 cups
Ingredients:
Brownies
one 19.5-ounce box fudge brownie mix (Betty Crocker Fudge Brownie Mix works great)
1/2 cup (1 stick) butter, melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint extract
Peppermint Buttercream Frosting
1/2 cup (1 stick) butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Chocolate Frosting
1/3 cup whole milk
1/4 cup (1/2 stick) butter
one 12-ounce bag semi-sweet chocolate chips
1 teaspoon vanilla extract
1 cup powdered sugar
Decorative Icing
1 can white frosting (with fine tip)
1 can red frosting (with fine tip)
Instructions:
1. Preheat the oven to 325 degrees F, then prepare a 9 x 9-inch baking pan by spraying it with a light coating of nonstick spray. Cut a piece of parchment paper or nonstick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked.
2. Make the brownie batter by first sifting the box of ingredients. This will destroy any clumps. Add the melted butter, water, eggs, and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow the brownies to cool before frosting.
3. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add the milk and the peppermint and vanilla extracts. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.
4. Make the chocolate frosting by bringing the whole milk and butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla to the mixture and whisk until smooth. Use an electric mixer to beat in the powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie.
5. Add the decorative red and white icing by first applying the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.
6. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator.
Serving size: 9 Brownies
