1094 heather high altitude Recipes

butter, softened, brown sugar , firmly packed, granulated sugar, eggs, vanilla, all-purpose flour (for high altitude use 1 3/4 cups), baking soda, ground cinnamon, salt (optional), quaker quick oats or 3 cups old fashioned oats, uncooked, raisins

brown sugar, vegetable oil, applesauce, unsweetened, eggs, flour (2-4tsp.more for high altitude), baking soda, ground ginger, ground cinnamon, nutmeg, salt

yellow corn, drained, white corn, drained, black beans, drained and rinsed, italian-style diced tomatoes, drained, chopped cilantro, green onions, finely sliced, red onion, finely chopped, red bell pepper, seeded and chopped, minced garlic, lime juice, avocado - peeled, pitted, and diced, olive oil , or to taste

butter, softened, white sugar, brown sugar, egg whites, egg, vanilla extract, whole wheat flour, baking soda, ground cinnamon, ground nutmeg, salt, quick-cooking oats, peanut butter chips, semisweet chocolate chips

bone-in chicken breast halves, with skin, ranch-style salad dressing, bread crumbs, grated parmesan cheese, cracked black pepper, sage, salt

red potatoes, peeled and diced, mayonnaise, buttermilk, dijon mustard, dried dill weed, diced red onion, diced celery, salt and ground black pepper to taste

ground beef, pureed chipotle peppers in adobo sauce, cream cheese, softened, butter, onion, chopped, bell pepper (any color), chopped, sliced fresh mushrooms, minced garlic, shredded cheddar cheese, barbeque sauce

garlic powder, ground black pepper, cayenne pepper, ground cumin, dried marjoram, dried oregano, ground beef, black beans, drained and rinsed, water, taco seasoning mix (such as old el paso), butter, diced green onions, reduced-fat, reduced-sodium cream of mushroom soup (such as campbell s healthy request), reduced-fat sour cream, diced green chile peppers, drained, shredded cheddar-monterey jack cheese blend, milk, flour tortillas , or as needed, shredded cheddar-monterey jack cheese blend

chicken thighs, chicken drumsticks, salt, cold water, to cover, cold buttermilk, egg, beaten, chicken seasoning mix (see note ), all-purpose flour, chicken seasoning mix (see note ), vegetable oil for frying

vegetable broth, water, whole allspice berries, whole black peppercorns, kosher salt, cornish game hens, grapefruit, cut into quarters, juicy orange, cut into quarters, lemon, cut into quarters, lime, cut into quarters, fresh rosemary, or to taste, chopped, fresh thyme, or to taste, chopped, water, olive oil, salt and ground black pepper to taste

chopped garlic, fresh blueberries, peach preserves, sesame oil, dijon mustard, rice wine vinegar, brown sugar, soy sauce, olive oil, skinless, boneless chicken breast halves - cut into bite size pieces, sliced fresh mushrooms, minced fresh ginger, garlic salt , or to taste, ground black pepper to taste, chopped green onions, frozen mixed vegetables, cooked brown rice, toasted sesame seeds

butter, brown sugar, flour (less at high altitude), ground ginger or 1 tbsp minced candied ginger, baking soda, salt, powdered sugar (for dusting)

green chili peppers , roasted and peeled (2 lb.), water, chicken bouillon, flour (optional), butter (optional)

betty crocker sugar cookie mix, butter or margarine, melted, egg, brown sugar, gold medal all-purpose flour, baking powder, salt, vanilla, eggs, chopped pecans, heat oven to 350of. spray bottom of 13x9-inch pan with cooking spray., in large bowl, stir all crust ingredients until soft dough forms. press dough in bottom of pan using floured fingers. bake 20 minutes ., meanwhile, in medium bowl, stir all pecan filling ingredients until well blended. pour over hot crust., bake 15 minutes or until center is set. cool completely, about 2 hours. for bars, cut into 9 rows by 4 rows. store covered in refrigerator., high altitude (3500-6500 ft): in step 4, bake 20 minutes., nutrition information, calories 150 (calories from fat 70); total fat 8g (saturated fat 2g, trans fat 0g); cholesterol 25mg; sodium 95mg; total carbohydrate 18g (dietary fiber 0g, sugars 13g); protein 2g percent daily value*: vitamin a 2%; vitamin cup 0%; calcium 0%; iron 2% exchanges: 1/2 starch; 1/2 other carbohydrate; 0 vegetable; 1 1/2 fat carbohydrate choices: 1, percent daily values are based on a 2,000 calorie diet .

apples peeled, cored, quartered, raw sugar, cinnamon (optional), water, salt, lime juice (if you want more tartness)

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

grain white rice, water, margarine, onion, chopped, green bell pepper, chopped, garlic, minced, condensed cream of mushroom soup, water , or as needed, salt and black pepper to taste, cayenne pepper to taste, peeled crawfish tails