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"MOROCCAN BEEF AND SWEET POTATO STEW"
2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/2 cup regular or golden raisins
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)
Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 6 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
Serve over couscous. Garnish with almonds and parsley, if desired. Serves 6.
from the Missouri Beef Industry Council
Last Monday Pumpkin Muffin Recipe
15 or 16 ounce can
1 1/2 cups water
2 cups whole cranberries
1 pkg cherry jello
1 cup sugar
1/2 cup of crushed pineapple
1/2 cup nuts
1 tart apple peeled and chopped
simmer cranberries in water for 10 minutes
add jello and sugar
add pineapple nuts apple
Spider Cupcakes - from kraftrecipes.com
What You Need
pkg. (2-layer size) chocolate cake mix
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
cup KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
Tbsp. hot water
can (16 oz.) ready-to-spread white frosting
pieces black string licorice (32 inches each)
miniature candy-coated chocolate pieces
PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool completely.
DISSOLVE drink mix in hot water. Stir into frosting in bowl until well blended. Use to frost cupcakes, reserving some of the frosting for attaching the decorations.
CUT each licorice piece into 16 (2-inch) lengths; set aside. Place 1 cookie on top of each cupcake; insert 4 licorice pieces into frosting on each side of cookie for the spider's legs. Use reserved frosting to attach chocolate pieces to tops of cookies for the spiders' eyes.
Kraft Kitchens Tips
With their built-in portion control, these spooky cupcakes are great treats to serve at a kids' Halloween party.
Cupcakes can be decorated up to 8 hours before serving.
Chocolate Spice Cake with Caramel Icing
3 oz. unsweetenwed choc chopped
1/2 cup marg or butter softened
1 cup sugar
1 cup packed brown sugar
2 cups cake flour
(2 cups baking powder)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2 oz milk
1 cup + 2 tablespoon packed brown sugar
3/4 heavy whipped cream
6 tablespoons butter cubed
1 1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
caramel popcorn optional
preheat to 350
line bottom of well-grease 9" round baking pan parchment paper
melt choclate, stir until smooth and cool slightly
mix butter and sugar until light and fluffy
add eggs 1 at a time
beat well after each egg
beat in choc
another bowl, whisk flower baking powder salt and spices. Add to cream. Add milk and beat well
transfer batter to pans
bake 30-35 minutes or until clean toothpick
cool for 10 minutes
to wire racks
small saucepan brown sugar, cream and butter, boil over medium heat, stir occassional
remove from heat
beat in sugar and vanilla
place on serving plate
pour hot icing over cake
top with caramel pocorn if desired
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