EASY HOMEMADE EGG NOODLES

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Title: Easy Homemade Egg Noodles
1 cup flour
1 egg
1/2 egg shell of milk

Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

Note - this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
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Lois' Cheese Ball

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Title:  Lois' Cheese ball

1 block of Cracker Barrel Cheese, grated
1 8 oz block of Cream Cheese, softened
1 TBSP Miracle Whip
1/4 tsp Garlic Powder
1/2 cup walnuts, finely chopped

Mix together and roll in chopped nuts (good with slivered almonds as well). ---end-tinykitchen--- 

Green Bean Casserole

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Title: Green Bean Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown. 

For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans. 
For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. 
 To add a festive touch, stir in 1/4 cup chopped red pepper with the soup. 
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping. 
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture. 
For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
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LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Source:

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Title:  Libby's Famous Pumpkin Pie



3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
 Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:

1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
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Turkey Day Turkey

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Title: Roast Turkey

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

nocoupons
 

Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.

Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

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Colossal Brownie Ice Cream Sandwich

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Title: Colossal Brownie Ice Cream Sandwich

Ingredients
1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons all-purpose flour
2 tablespoons firmly packed brown sugar
1/3 cup peanut butter (not reduced fat)
1 tablespoon margarine or butter
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup (1 stick) margarine or butter
3/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1 quart fat-free or low-fat vanilla ice cream or frozen yogurt, slightly softened

Heat oven to 350°F. Line two 8 or 9-inch round cake pans with aluminum foil, allowing foil to extend over sides of pans. Spray with cooking spray.

For topping, combine oats, flour and brown sugar in large bowl. Cut in peanut butter and margarine with two knives until mixture is crumbly; set aside.

For brownies, melt chocolate chips and margarine in medium saucepan over low heat, stirring frequently. Remove from heat; cool slightly. Stir in sugar and vanilla. Add eggs; mix well. Add combined flour, oats, baking powder and salt; mix well. Divide batter evenly between pans. Sprinkle with reserved topping, patting gently.

Bake 22 to 24 minutes for 8-inch pan (20 to 22 minutes for 9-inch pan) or just until center of brownie is set. (Do not overbake.) Cool completely in pans on wire rack.

To assemble, spread softened ice cream evenly over one brownie while still in pan. Lift second brownie out of pan; remove foil. With topping side up, place brownie on top of ice cream, pressing gently. Cover and freeze several hours or overnight. Remove from freezer 10 to 15 minutes before cutting. Lift from pan using foil edges. Remove foil; cut into wedges. Individually wrap wedges and store in freezer.
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Nutrition Information

* Serving Size: 1/12 of recipe
* Calories: 420
* Calories from Fat: 210
* Total Fat: 23
* Saturated Fat: 8
* Cholesterol: 55
* Sodium: 200
* Dietary Fiber: 2
* Protein: 7

Torani Raspberry Fudge Brownies

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Title: Torani Raspberry Fudge Brownies
Ingredients

1 cup Torani Raspberry syrup 2 cups all-purpose flour
1/4 tsp. salt
6 oz. (6 squares) unsweetened chocolate
1/2 lb (2 sticks) butter
1 tsp. vanilla extract
1 1/4 cups granulated sugar
1 cup light brown sugar, firmly packed
5 eggs + 1 egg yolk
Instructions

Preheat oven to 350. Line a 15 1/2” x 10 1/2” by 1-inch baking pan with aluminum foil. Grease the foil.

Sift the flour together with the salt and set aside. Melt the chocolate in a small double boiler over moderate heat (It’s very important not to burn the chocolate.) Stir until smooth, remove from heat and set aside.

In a large bowl cream the butter. Add the vanilla and sugars, mixing well. Add the Torani Raspberry syrup and beat until smooth. Add the eggs (including the yolk) one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, scraping the bowl as necessary and beating until smooth.

Turn the mixture into the prepared pan and spread to make smooth.

Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.

Cool in the freezer for 1 hour. Makes 28 brownies.
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Torani English Toffee Waffle

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Title: Torani English Toffee Waffle

Ingredients

1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
Instructions

Preheat a waffle iron.

Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until smooth. Beat the egg whites into soft peaks and fold into the batter.

Pour the batter into the waffle iron and cook according to the manufacturer's instructions.
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Mr. Goodbar Caramella

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Title: Mr. Goodbar Caramella


1 oz. Torani Caramel sauce (1 pump)
1⁄2 oz. Torani Hazelnut syrup (2 pumps)
8 oz. milk
1-2 shots espresso
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