What’s cooking with Tina!

INGREDIENTS:

1 envelope unflavored gelatin

3 Tablespoons cold water

2 ounces unsweetened chocolate

1/2 cup powdered sugar

1 cup milk

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 cups whipping cream

TO PREPARE:

Soften gelatin in water; set aside. Melt chocolate in top of double boiler over hot, not boiling, water. Stir in powdered sugar and blend until smooth. Scald milk; stir into chocolate mixture. Cook, stirring constantly, until mixture reaches the boiling point. (Do not boil.) Remove from heat and mix in softened gelatin, granulated sugar, salt and vanilla. Chill until slightly thickened. Beat until light and airy. Whip cream and carefully fold into chocolate mixture. Pour into soufflé dish or serving bowl. Refrigerate 2–3 hours, or until firm.

SERVES: 6 – 8

Ingredients

• 1 Envelope plain gelatine
• 1/4 c Cold milk
• 1 c Milk, heated to boiling
• 2 pk Cream cheese, 8 oz. ea.
• 1/2 c Sugar
• 1 t Vanilla extract or flavor
• 1/2 c Mini-chocolate chips
• 1 Deep dish graham cracker Crust (9oz. size).
• 1 c Your favorite cookies, Coarsely crushed.

Directions

1. In blender, sprinkle gelatine over cold milk; let stand 2 min.
2. Add hot milk and process at low until dissolved, about 2 min.
3. Add cream cheese, sugar and vanilla and process until blended.
4. Arrange chocolate in bottom of crust.
5. Pour in gelatine mixture; sprinkle with crushed cookies.
6. Chill until firm, about 2 hrs.

Ingredients

• 4 pieces chicken
• 1 can lemonade concentrate (6 ounces) thawed
• 2 tablespoons brown sugar
• 3 tablespoons ketchup
• 1 tablespoon vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. Arrange chicken in crockpot.
2. Combine lemonade, brown sugar, ketchup, and vinegar.
3. Pour over chicken and cover. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
4. Remove chicken from pot. Transfer juice to saucepan, skim off fat.
5. Combine the cornstarch and water and add slowly to the liquid over low heat.
6. When thickened, serve over the chicken.

Ingredients

• 1 large butternut squash
• 1 medium onion
• 3 medium apples
• 1 cup carrot chopped
• 5 cups vegetable broth
• 1/4 cup brown sugar
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1 cup milk, skim
• 2 teaspoons cornstarch

Directions

1. Place the whole squash in the microwave for 8 minutes
2. to make peeling and cutting easier.
3. Peel and cut squash in cubes.
4. Place all ingredients (except milk and cornstarch) in a soup pot and cook for 45 minutes or longer.
5. Before serving stir in milk and cornstarch. Correct seasonings.

Ingredients
For the maple glaze:

• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/4 cup maple syrup
• 2 tablespoons diced pecans, toasted
• white pepper to taste

For the grilled chicken:

• 4 skinless, boneless chicken breasts, 3 to 4 oz. each
• 1 tablespoon olive oil
• salt and pepper

Cooking Instructions
For the maple glaze:

1. In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the sugar dissolves.
2. Add the maple syrup and bring it to a boil.
3. Lower the heat and simmer for 1 to 2 minutes to thicken.
4. Remove from heat and stir in the toasted pecans.
5. Season with salt and pepper to taste.

For the grilled chicken:

1. Preheat the grill to medium-high.
2. Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil.
3. Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear.
4. Place the chicken on a serving platter and brush it with the maple-pecan glaze.

• c Honey
• 3  c Cheerios

Salted peanuts Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until blended. Pour in cheerios and mix until well coated. Spread in buttered 9 x 13 pan and let cool. cut in squares. My kids loved these when they were growing up. They used to like me to add chocolate chips, of course…

INGREDIENTS:

• 3 sticks whipped butter
• 1-1/2 boxes powdered sugar
• 2 cups peanut butter
• 18 ounces chocolate chips
• 1/2 bar paraffin

TO PREPARE:

Using your hands, mix the butter, powdered sugar and peanut butter together and form into balls. Put in freezer for at least an hour. When the balls are hard, then melt the chocolate chips and paraffin in a small pot. Using a toothpick, dip the balls into the melted chocolate mixture. Cool the candy on wax paper.

INGREDIENTS:

• 6 eggs
• 2 cups dark corn syrup
• 1 cup sugar
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups pecan pieces
• 2 unbaked (9-inch) pie shells

TO PREPARE:

Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan mixture evenly into the pie shells. Bake at 350 degrees for 1 hour. Remove the pies to a wire rack to cool.

NOTE: A holiday must. Serve with whipped cream on the side.