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Here are submissions we have approved. We will use your feedback to select submissions for the contest.
1 box red velvet cake mix ( cook as directed on box for 13 x 9 cake )
1 can cream cheese frosting (160z)
1 package chocolate bark
1. After cake is cooled completely crumble into bowl.
2. Mix thoroughly with 1 can cream cheese frosting ( will be messy use fingers )
3. Roll mixture into quarter size balls and lay on cookie sheet.
4. chill for several hours or to speed up set in freezer.
5. Melt chocolate in microwave per directions.
6. Roll balls in chocolate and lay on wax paper till firm.(use spoon to roll and tap off extra )
Sometimes I dont melt all choc. at once it starts to cool and thicken.
Red Velvet Cake Balls
1# fresh scallops
2 C boiling water
1 tsp salt
1 can cream of chicken soup
1 can cream of potato soup
1 1/2 C milk
1 C light cream, not whipping cream
3 tsp chives
Place rinsed scallops in boiling water. Return to boil, reduce heat and simmer 1 minute. Drain. Combine soups and milk in blender,
just till smooth. Place into saucepan, stir in 2 tsp chives & cream. Heat just till boiling, stir to prevent sticking. Add scallops and heat through. Ladle into bowls, garnish with remaining chopped chives
Easy & Delicious Scallop Chowder
1 1/4 cups buttermilk
3/4-1 cup pure pumpkin
4 large eggs, separated,room temperature
1/4 cup sugar
3/4 teaspoon vanilla
1/4 cup (1/2 stick) unsalted butter, melted
1 cup oat flour
1/3 cup cake flour
1/3 cup ground flaxseed (optional)
1 3/4 teaspoon pumpkin-pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil or butter
1/2 cup chopped walnuts
pure maple syrup
Whisk buttermilk, pumpkin, egg yolks, sugar,and vanilla in a medium- large bowl to blend; whisk in melted butter. Whisk flours, flax, pumpkin-pie spice, baking soda, baking powder, and salt in a medium bowl. Add dry ingredients to buttermilk mixture and whisk to combine.
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Fold whites into batter.
Lightly oil or butter heavy large skillet set over medium heat. Working in batches pour batter by 1/4-1/3 cupfuls onto skillet; cook until bubbles on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to warm plates. Sprinkle with nuts. Serve with syrup.
These freeze well if you have any leftover. I like to eat them with organic turkey bacon. Enjoy!
2LBS GROUND BEEF
1 MED ONION CHOPPED FINE
1 CAN (28 OZ.) TOMATOES
A CAN (15 OZ.)TOMATO SAUCE
1 CUP WATER
1 CAN (15OZ.) PINTO BEANS, RINSED AND DRAINED
1 ENVELOPE TACO SEASONING MIX
1 CAN ( 15 OZ) DRAINED CORN
iN LARGE SAUCE PAN OR DUTCH OVEN BROWN BEEF AND ONIONS AND DRAIN
pUREE THE TOMATOES IN THEIR LIQUID, AND ADD TO PAN WITH TOMATO SAUCE, WATER,BEANS, CORN AND TACO SEAONING. BRING TO BOIL. REDUCE HEAT AND SIMMER FOR 5 MINS.
TOP WITH GRATED CHEESE
SERVE WITH TORTILLS OR CORN CHIPS
mAKES ABOUT 2 1/2 GTS.
1 BOX BUTTER PECAN CAKE MIX
1 CUP OIL
1 CAN BUTTER PECAN FROSTING
MIX THIS ALL TOGETHER
1 CUP FINE, CHOPPED PECANS ( TOAST FIRST)
1/2 CUP COCONUT
GREASE AND FLOUR BUNDT PAN
POUR IN PAN AND BAKE 325 ABOUT 45 TO 1 HOUR
MUST COOL ABOUT 10 MINS AND THEN DUMP CAKE OVER OUT OF PAN
PLEASE TRY,THIS IS THE BEST CAKE I HAVE EVER PUT IN MY MOUTH AND ALL MY FRIENDS LOVE IT TOO!
BUTTER PECAN CAKE
1BAG OF MINI SQUARE PREZELS
6 PACKS OR MORE- ROLO CARMELA CANDY ROLLS
1 BAG OF PECAN HALFS OR MAY USE GREEN AND RED M &M'S FOR THE HOLIDAY
Place the mini prezels on the baking sheet
Top the prezel with 1 Rolo carmela candy ( found with 5 in a roll , usually a candy counter)
Heat on low heat about 250 (just long enough to soften the rolo candy)
Take out of the oven and top with a toasted pecan half or maybe use red and green M&M's instead of pecans for the holidays
Easy , cheap , fast and makes a lot of good candy . Kids can make this very easy candy too without a mess!
1 stick butter 1 stick margarine
1/2 c. brown sugar 1/2 t. vanilla
1 1/2 packages graham 1 c. finely chopped peanuts
crackers (a box has or pecans
3 wrapped packages)
Line a cookie sheet with tin foil. Place crackers, broken into sections, on a sheet as close together as possible. Boil butter, margarine & sugar for 'exactly' 3 minutes. Take off burner & add vanilla. Spread evenly over crackers. Sprinkle with chopped nuts. Bake 'exactly' 10 minutes at 350 degrees. Let cool & peel off foil. To store in an air-tight container, put tin foil between layers to prevent crackers from sticking together.
1 lb. flank steak (or top round), trimmed
1 tbsp. rice wine or pale dry sherry
3 tbsp. soy sauce
1 tsp. sugar
2 tsp. cornstarch
2 medium green peppers, seeded, deribbed, and cut into 1/2 inch squares
4 sliced peeled fresh ginger root, about 1 inch in diameter and 1/8 " thick
1/4 cup peanut oil, or flavorless vegetable oil
1) with a clever or knife, cut the flank steak lengthwise into strips11/2" wide, then crosswise in 1/4" slices.
2) In a large bowl , mix the wine, soy sauce, sugar and cornstarch. Add the steak slices and toss thoroughly. The steak may be cooked immediately, or marinate for as long as 6 hours.
3) Place the peppers, ginger root, and oil within easy reach.
Set a 12-inch wok over high heat. Add a tbsp. of the oil and heat for 30 seconds, turning down heat if oil smokes. Add pepper and stir fry for 3 minutes. Remove from wok. Add 3 more tbsp. oil and heat. Add the ginger, stir, then add the steak mixture. Stir-fry over high heat for about 2 minutes or until the meat shows no pink. Discard the ginger. Add the pepper and cook for a minute. Transfer to a heated platter and serve.
1 cup Coconut
1 cup Walnuts or Pecans
Put in Bottom of oblong pan sprayed with Pam
1 box German Chocolate Cake Mix - make according to directions - spread over the nuts and coconut
8 oz. Cream Cheese
l stick melted butter
l box powder sugar
Mix all of this together and swirl over the cake mix
Bake @ 350 for 45 minutes
1 Box Brownie Mix
1 Large Box Chocolate Pudding
1 Regular Size Box Chocolate Pudding
1 Large Carton Cool Whip
1 Package Heath Bar Toffee Bits
Prepare brownie and chocolate pudding as directed on box. Break brownies into pieces. Divide all ingredients in half. Layer as follows in trifle bowl: Brownies, pudding, Cool Whip, and toffee bits. Repeat layers. Chill 30 minutes before serving.
Dinah's Delight - Death By Chocolate
(Black Forest Cake)
¾ cup unsalted butter, softened
¾ cup granulated sugar
½ tsp vanilla
6 eggs, separated
¼ tsp almond extract
6oz semisweet chocolate, melted and cooled
1-3/4 cups all-purpose flour
½ cup ground hazelnuts
1/8 tsp cream of tartar
20ozjar of Maraschino cherries cut in half
½ cup finely chopped hazelnuts
Frosting of your choice*
Preheat oven to 325°.
Butter two 9 inch cake pans and sprinkle generously with flour. Shake out the excess flour.
In a large bowl cream unsalted butter and sugar until very fluffy. Add vanilla and egg yolks, one at a time, beating well after each addition. Add the almond extract and melted chocolate and beat well. Add flour and ground hazelnuts, a little at a time, beating well. Beat the egg whites with the cream of tartar until stiff but not dry. Fold into the batter.
Pour batter into cake pans. Bake in a 325° oven for 30-35 minutes, or until a cake tester comes out clean. Cool for 10 minutes, and remove from pans onto a cool rack.
Place a cake layer on a cake plate. Spread with frosting and top with a few cherries. Add next layer with topping a few hazelnuts. Repeat with layers alternating. Frost the top and sides of the cake. Place finely chopped hazelnuts around the sides and remaining cherries on the top. Optional: Melt chocolate and drizzle on the top.
Note: I usually double the recipe for special occasions or a larger number of people.
* Traditionally the frosting is made from whipping cream but I like a White
Schwarzwalder Kirschtorte (Black Forest Cake)
2 1/2 C. Old fashioned or quick oats uncooked
2 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 C. unsalted butter softened
1 C. granulated sugar
1 C. brown sugar packed
1 tsp. pure vanilla extract
1 1/2 C. pecans or walnuts coarsely chopped
Makes about 4 dz. cookies.
Place small amount of oats in blender container; process until powdered. Repeat until all oats are powdered. Combine powdered oats, flour, baking powder, baking soda, and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Blend in eggs and vanilla. Add dry ingredients to sugar mixture; mix well. Stir in chocolate and pecans. Chill at least 1 hr. Preheat oven to 375 degrees. Dip cookie dough w/ cookie scoop; place 2 in. apart on ungreased cookie sheet. Bake 10-12 mins or until lightly browned. Remove cookies to wire rack to cool.
The Best Chocolate Chunk Cookies
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2010 Holiday Recipe Contest
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