Victoria’s Read

BLARNEY STONES

Ingredients:
4 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted

FROSTING:
2 pounds confectioners’ sugar
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts

Directions
In a mixing bowl, beat the eggs, sugar and vanilla. Combine the flour, baking powder and salt. Add to egg mixture. Beat on low speed just until combined.

Add the milk and butter; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.

For frosting. Combine confectioners’ sugar, milk, vanilla and salt. Beat until smooth. Frost frozen cake squares; roll in peanuts. Place on wire racks to dry.

HOMEMADE IRISH CREAM

Ingredients:
3 eggs
1 (14 ounce) can sweetened condensed milk
3 tbsp. chocolate-flavored syrup
2 ½ tbsp. instant coffee granules
16 fluid ounces non-dairy creamer
1 tsp. vanilla extract
1 tsp. almond extract
1 1/4 cups brandy

Directions:
In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.

Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes.

Refrigerate the mixture overnight.

Strain the Irish Cream through a cheesecloth, then serve.

CHERRY CHICKEN

Ingredients:
3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

Directions:
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour.

Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.

Remove the chicken from the pan and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later.

Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.

Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving

CHERRY WALDORF SALAD

Ingredients:
2 large apples, chopped
1 tablespoon lemon juice
2 celery ribs, chopped
1 cup pitted tart red cherries
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons honey
1/8 teaspoon salt

Directions:
In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries and almonds.

In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended.

Pour over salad and toss to coat.

ICED COFFEE

Ingredients:
2 tsps instant coffee granules
1 tsp sugar
3 tbls warm water
6 fluid ounces cold milk

Directions:
In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.

COFFEE COOKIES

Ingredients:
½ cup shortening
1 egg
2 tbls instant coffee powder
2/3 cup white sugar
½ cup chopped walnuts
½ teaspoon vanilla extract
3/4 cup all-purpose flour

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets Bake for 10 to 12 minutes in the preheated oven or until edges are golden. Let cool on wire racks.

COFFEE MEATLOAF SAUCE

Ingredients:
1 tablespoon instant coffee
1/4 cup water
½ cup ketchup
1/4 cup worchestershire sauce
2 tablespoons vinegar
1 ounce margarine
2 tablespoons lemon juice
Brown sugar

Directions:
Add instant coffee to the water. Add ketchup then Worcestershire sauce. Vinegar, margarine and lemon juice with some brown sugar complete the mixture.
After the meat has cooked for 30 minutes, add the sauce and bake 45 minutes more at 375F.

Research says women who consume coffee help outwit diabetes, heart disease and even suicide.

EGGNOG

Ingredients:
3 quarts whole milk
2 ½ cups sugar
1 tbsp. all-purpose flour
10 eggs, slightly beaten
3 tsp. vanilla
whipped cream for garnish
nutmeg
rum or brandy, to taste (optional)

Preparation:
In large saucepan, combine 1 quart of milk with the sugar and flour. Stir over medium-low heat until mixture just begins boil. Cook over low heat, stirring for 2 minutes. Beat eggs in large bowl. Quickly whisk in the hot milk mixture, whisking vigorously. Return to low heat. Cook, stirring for 5 minutes. Remove from heat. Stir in the remaining milk. Cool. Add vanilla and chill thoroughly (about 45 minutes or more). Garnish, if desired with whipped cream. Sprinkle with nutmeg. Add rum or brandy to taste, if desired. Chill 30 minutes to an hour.
32 servings.

EGGLESS EGGNOG

Ingredients
1 (3.5 ounce) package instant French vanilla pudding
1 ½ quarts milk
2 ½ tsps rum flavored extract
½ tsp nutmeg

Directions
In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes. Stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick. Chill until ready to serve.

EGGNOG PANCAKES

Ingredients
1 ½ cups all-purpose flour
1 tbsp sugar
2 ½ tsps baking powder
½ tsp salt
1 cup eggnog
2 tbsps clarified butter
1 egg, lightly beaten

Directions
Heat a lightly oiled skillet or griddle over medium heat. In a bowl, mix the flour, sugar, baking powder and salt. Make a well in the center and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

Peanut Butter Chicken

Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 medium onion, sliced
7 fresh mushrooms, sliced
1/8 teaspoon red pepper flakes
1 (14.5 ounce) can diced tomatoes with juice
3/4 cup chicken stock
3/4 cup smooth peanut butter
salt and pepper to taste

Directions:
Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until chicken starts to turn white. Add the onion, mushrooms and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes. Pour the tomatoes and chicken stock into the skillet and simmer for about 10 minutes or until chicken is cooked through. Stir in peanut butter and cook stirring constantly until the sauce thickens, a minute or two. If the sauce does not thickening,  stir in more peanut butter

Peanut Butter Chili

Ingredients:
1 (14.5 ounce) can diced tomatoes
½ cup water
3 cloves garlic, minced
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1/3 cup creamy peanut butter
salt and pepper to taste
1 cup shredded Cheddar cheese
2 cups tortilla chips

Directions:
Place the diced tomatoes, water, garlic, and bay leaves into a saucepan and bring to a simmer over high heat. Reduce heat to medium-low and season with the cayenne pepper, chili powder, garlic powder and Italian seasoning. Cover and simmer 15 minutes.
Pour in the black beans and kidney beans; return to a simmer and cook for 5 minutes. Stir in the peanut butter until dissolved then remove and discard the bay leaves and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese and tortilla chips.

Chocolate Popcorn

Ingredients
2 quarts popped popcorn
1 cup peanuts (optional)
3/4 cup sugar
1/4 cup corn syrup
1/4 cup cocoa powder
½ cup butter
1 teaspoon vanilla

Directions
Preheat oven to 250 degrees F. Oil a 10×15 inch baking pan with sides. Place popcorn and peanuts into a large metal bowl and set aside. Stir together the sugar, corn syrup, cocoa powder and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla. Pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan. Bake in preheated oven for 30 minutes, stirring several times. Remove from the oven and allow to cool to room temperature. Break into small clumps.

Protein Popcorn

Ingredients
1/3 cup light corn syrup
1/3 cup honey
1/3 cup white sugar
3/4 cup peanut butter
1 teaspoon vanilla extract
3 packages popped microwave popcorn

Directions
Bring the corn syrup, honey and sugar to a boil in a saucepan. Cook at a boil for 2 minutes. Immediately remove from heat and stir the peanut butter and vanilla into the syrup mixture until the peanut butter has melted completely. Pour the popcorn into a large bowl. Pour the sauce over the popcorn and stir until evenly coated. Allow to cool completely and break into chunks to serve.

Rocky Road Popcorn Balls

Ingredients
3 cups mini marshmallows
1/4 cup butter
8 cups popped popcorn
½ cup dry-roasted unsalted peanuts
½ cup miniature chocolate chips

Directions
Place the marshmallows and butter into a large pot over medium-low heat and melt them together, stirring often. Cook until blended and smooth, about 5 minutes and remove from heat. Stir in the popcorn and peanuts and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
With greased hands, shape the mixture into 3 inch balls and wrap each ball in plastic wrap.

Apple Dip

Ingredients:
1 (8 ounce) package cream cheese
½ cup brown sugar
1 tbs vanilla extract

Directions:
Stir together until the sugar has dissolved and the mixture is smooth. Store in refrigerator.

Peanut Butter Apple Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk

Directions
Combine all ingredients; mix well. Store in refrigerator.

Caramel Apple Dip

Ingredients:
16  caramels, unwrapped
1/4 cup water
1 (8 ounce) package cream cheese
½ cup brown sugar

Directions:
Melt caramels. Cream together cream cheese and sugar. Fold in caramels. 

Marshmallow Apple Dip

Ingredients:
½ cup marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon lemon juice
2 teaspoons water

Directions:
Whisk ingredients until blended. Refrigerate 30 minutes before serving.

Blueberry Chicken Salad

Ingredients
2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves

Directions
Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.

Blueberry Soup

Ingredients
1/2 cup sugar
2 tablespoons cornstarch
2 3/4 cups water
2 cups fresh or frozen blueberries
1 (3 inch) cinnamon stick
1 (6 ounce) can frozen orange juice concentrate
Sour cream

Directions
In a large saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add blueberries and cinnamon stick; return to a boil. Remove from the heat. Stir in orange juice concentrate until melted. Cover and refrigerate for at least 1 hour. Discard cinnamon stick. Garnish with sour cream if desired

Blueberry Martini

Ingredients
1 (1.5 fluid ounce) jigger blueberry vodka
1 (1.5 fluid ounce) jigger vanilla vodka
1 (1.5 fluid ounce) jigger limoncello
2 tablespoons fresh blueberries

Directions
Fill a cocktail shaker with ice. Pour in blueberry vodka, vanilla vodka, and limoncello. Cover and shake until the outside of the shaker is frosty. Strain into a chilled martini glass and garnish with fresh blueberries.

Turkey Burgers

Ingredients
3 pounds ground turkey
1/4 cup bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic
1 teaspoon salt
1/4 teaspoon black pepper

Directions
In a large bowl, mix ground turkey, bread crumbs, onion, egg whites, parsley, garlic, salt and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees
 

Pumpkin Turkey Chili

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped green pepper
½ cup chopped yellow pepper
1 clove garlic
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 ½ tablespoons chili powder
½ teaspoon ground black pepper
1 dash salt
½ cup shredded Cheddar cheese
½ cup sour cream

Directions
Heat the oil in a large skillet over medium heat and saute the onion, peppers and garlic until tender. Stir in the turkey and cook until evenly brown. Drain and mix in tomatoes and pumpkin. Season with chili powder, pepper and salt. Reduce heat to low, cover and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Turkey Broccoli Alfredo

Ingredients
½ (16 ounce) package linguine
1 cup broccoli flowerets
1 (10.75 ounce) can Condensed Cream of Mushroom Soup
½ cup milk
½ cup grated Parmesan cheese
1/4 teaspoon pepper
2 cups cubed cooked turkey

Directions
Cook the linguine according to the package directions. Add the broccoli for the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander. Stir the soup, milk, cheese and pepper in a 12-inch skillet over medium heat. Add the turkey and linguine mixture and cook until it’s hot and bubbling. Serve with additional Parmesan cheese

Bread Pudding

Ingredients
6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes or until the top springs back when lightly tapped.

Banana Chocolate Bread Pudding

Ingredients
4 eggs
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet choc chips

Directions
Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan. In a large mixing bowl, mix eggs, milk, sugar and vanilla until smooth. Stir in bread, bananas and chocolate chips. Let rest 5 minutes for bread to soak. Pour into prepared pan. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour or until a knife inserted in the center comes out clean.

Rhubarb Bread Pudding

Ingredients:
8 slices bread without crusts, toasted and cubed
1 ½ cups milk
1/4 cup butter or margarine
5 eggs
1 1/4 cups sugar
½ teaspoon cinnamon
1/4 teaspoon salt
2 cups diced rhubarb
1/4 cup chopped walnuts

Directions
Preheat the oven to 325 degrees F. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan and heat just to the boiling point. Pour over the bread cubes and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top. Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.