Gail's Recipe Station

Gail's Favorite Coconut Macaroons (TNT) "A great recipe that makes light and fluffy coconut macaroons."  Prep 15 m Cook 20 m Ready In 35 m Ingredients 2 egg whites 1/2 teaspoon almond (or vanilla) extract 1 (7 ounce) package shredded coconut 1/3 cup white sugar 3 tablespoons all-purpose flour 1/8 teaspoon salt  Directions Preheat oven to 325 degrees F (165 degrees C). Grease two baking sheets. Whisk egg whites in a bowl until frothy; stir in almond extract. Combine coconut, sugar, flour, and salt in a large bowl. Lightly stir egg white mixture into coconut mixture to form a batter. Scoop batter by the tablespoon and drop onto prepared baking sheet. Bake cookies in the preheated oven until edges start to brown, about 20 minutes. Transfer cookies to wire racks to cool. Gail's Notes :  This is by far the best coconut macaroon recipe I've ever tried! I kicked it up a notch by melting some dar...

Brown Sugar Shortbread Recipe (TNT) These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough.  (Taste of Home) TOTAL TIME: Prep: 15 min. Bake: 25 min./batch YIELD: 21 servings Ingredients 1 cup butter, softened 1/2 cup packed brown sugar 2-1/4 cups all-purpose flour Directions In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until...

Cheese Straws/Crackers from Penzeys (TNT) If you’re feeling creative, use your favorite small cookie cutters to turn these crackers into fun shapes. These are a family holiday tradition in Kieran’s family. Ingredients 3/4 Cup flour 1/4 tsp. REGULAR MUSTARD POWDER 1/4 tsp. salt 1/8 tsp. CAYENNE PEPPER or PENZEYS PEPPER 4 TB. butter, cold, cut in small chunks 1/2 Cup fine shredded cheddar cheese 1 egg yolk 1 TB. cold water 1/4 tsp. salt, PAPRIKA or CAYENNE PEPPER to sprinkle on top, optional Directions Preheat oven to 450°. In a large bowl, sift together the flour, MUSTARD POWDER, salt and PEPPER. Add the butter and mix with forks or a pastry cutter until the mixture resembles bread crumbs. Add the cheese and toss/mix well. Add the egg yolk and water and mix with a large fork until a soft dough forms. You can make them to this point, then pat into a disc, wrap with plastic wrap and refrigerate for a bit if you don’t want to do it all at once. Also makes rolling easie...

Gail's Favorite Chinese Fried Noodles (TNT)   Prep Time: 15 Minutes Cook Time: 25 Minutes        Ready In: 40 Minutes Servings: 6 "A quick and easy stir-fry using ramen noodles and any variety of your favorite vegetables and meat, with a little hint of sesame and soy." INGREDIENTS: 2 (3 ounce) packages Oriental flavored ramen noodles 3 eggs, beaten vegetable oil 4 green onions, thinly sliced          1 small carrot, peeled and grated 1/2 cup green peas 1/4 cup red bell pepper, minced 2 tablespoons sesame oil soy sauce DIRECTIONS: Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir gree...

Slow-Cooker Chicken Tetrazzini (TNT) Ingredients 1/2 lb uncooked penne pasta 1 cup heavy whipping cream 1 package (20 oz) boneless skinless chicken thighs, cut into 1" inch pieces 1 bag (12 oz) frozen chopped onions, thawed 1 1/2 teaspoons Italian seasoning 2 packages (8 oz each) sliced mushrooms 1 cup shredded 6-cheese Italian cheese blend (4 oz) Directions Spray 5-quart slow cooker with cooking spray. In medium bowl, mix pasta and cream. Toss to coat; set aside. In slow cooker, mix chicken, onions, Italian seasoning and 1 1/2 teaspoons salt, stacking chicken up sides of cooker. Pour pasta mixture into center of chicken mixture, being careful to prevent pasta from touching sides of cooker. Pile mushrooms over pasta mixture, covering all the pasta pieces. Cover mushrooms tightly with foil. Cover and cook on Low heat setting 6 hours or High heat setting 3 hours. Turn off heat; stir in cheese. Gail's Notes:   This is so quick an...

Meatloaf Cupcakes (TNT) - Two Versions FIRST VERSION: Ingredients: 1 pound ground beef 1 cup crushed saltine crackers 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/3 cup milk 1 egg 1 tablespoon Worcestershire sauce 2 cloves garlic, chopped 1 teaspoon ground black pepper 1 teaspoon seasoned salt 1/2 cup ketchup 1/2 cup brown sugar 4 cups mashed potatoes 1 cup shredded Cheddar cheese Directions: Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl. Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin. Fill muffin cups with beef mixture, leaving 1/2-inch space on the top. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center s...

Mini Caramel Rolls Recipe (TNT) Prep: 20 min. Bake: 15 min. Yield : 12 servings Ingredients 1/3 cup packed brown sugar 1/3 cup butter, cubed 2 tablespoons light corn syrup 1-1/2 teaspoons 2% milk 1 tube (8 ounces) refrigerated crescent rolls 2 teaspoons sugar 1/2 teaspoon ground cinnamon Directions Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate. Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into nine slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate. Yield: 12 servings. Gail's Notes:   I got this recipe from my recent issue of Ta...