===========================================
4 tablespoons extra virgin olive oil, plus more for the pan
1 lb carrots, thinly sliced
2 tablespoons honey
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6oz salmon fillets
salt & pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
pinch of ground cinnamon
1/3 roughly chopped fresh mint
1/4 cup sliced or slivered almonds
===========================================
Preheat the broiler.
Lightly oil the broiler pan.
Toss the carrots with 1 tablespoon olive oil in a bowl.
Spread carrotws out on one side of the broiler pan.
Broil carrots for 2-3 minutes.
Whisk 2 tablespoons olive oil, honey, mustard and 1 tablespoon
lime juice in a small bowl.
Brush the tops and sides of the salmon with the glaze.
Put the salmon, skin side down, on the other side of thebroiler pan.
Season with salt & pepper.
Broil until the salmon is golden brown and just cooked through, 5-7 minutes.
Whisk remaining 1 tablespoon olive oil and lime juice, coriander,
cumin, cinnamon, mint and almonds.
Add the carrots to the bowl and toss.
Season with salt & pepper.
===========================================
Sunday, July 21, 2013
Cheesecake Crescent Rolls
===========================================
2 cans crescent rolls
16 oz softened cream cheese
1 cup sugar
1 1/2 teaspoons vanilla
1/4 cup butter, melted
cinnamon
sugar
===========================================
Roll out one can of crescentt rolls onto a baking sheet.
Mix together the cream cheese, sugar and vanilla.
Spread the mixture onto the dough.
Cover with the second can of dough.
Brush the top with butter.
Sprinkle liberally with cinnamon & sugar.
Bake at 350° for 20-30 minutes.
===========================================
2 cans crescent rolls
16 oz softened cream cheese
1 cup sugar
1 1/2 teaspoons vanilla
1/4 cup butter, melted
cinnamon
sugar
===========================================
Roll out one can of crescentt rolls onto a baking sheet.
Mix together the cream cheese, sugar and vanilla.
Spread the mixture onto the dough.
Cover with the second can of dough.
Brush the top with butter.
Sprinkle liberally with cinnamon & sugar.
Bake at 350° for 20-30 minutes.
===========================================
Melt-in-your-Mouth BBQ Ribs
===========================================
4 lbs pork ribs
3/4 cup brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite bbq sauce
===========================================
Preheat oven to 300°.
Peel off tough membrane that covers the bony side of ribs.
Mix together the dry ingredients to make a rub.
Apply the rub to all sides of the ribs.
Lay ribs on foil, shiny side out, meaty side down.
Lay another layer of foil on top, roll & crimp all sides.
Bake for 2-2 1/2 hours or until meat starts to shrink
away from the ends of the bones.
Remove from oven and heat broiler.
Cut ribs into serving sized portions.
Arrange on broiler pan.
Brush on sauce.
Broil for 1-2 minutes until sauce is cooked on and bubbly.
Turn ribs over and repeat on the other side.
Alternatively, you can grill the ribs on your grill to cook on the sauce.
===========================================
4 lbs pork ribs
3/4 cup brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite bbq sauce
===========================================
Preheat oven to 300°.
Peel off tough membrane that covers the bony side of ribs.
Mix together the dry ingredients to make a rub.
Apply the rub to all sides of the ribs.
Lay ribs on foil, shiny side out, meaty side down.
Lay another layer of foil on top, roll & crimp all sides.
Bake for 2-2 1/2 hours or until meat starts to shrink
away from the ends of the bones.
Remove from oven and heat broiler.
Cut ribs into serving sized portions.
Arrange on broiler pan.
Brush on sauce.
Broil for 1-2 minutes until sauce is cooked on and bubbly.
Turn ribs over and repeat on the other side.
Alternatively, you can grill the ribs on your grill to cook on the sauce.
===========================================
Southern Baked Beans
===========================================
1 large onion, diced
32 oz canned pork & beans
3 tablespoons yellow mustard
1/4 cup maple syrup
1/4 cup brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 lb crumbled cooked bacon
===========================================
Preheat oven to 350°.
In a large pan, mix all ingredients.
Bake for 45-60 minutes.
===========================================
1 large onion, diced
32 oz canned pork & beans
3 tablespoons yellow mustard
1/4 cup maple syrup
1/4 cup brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 lb crumbled cooked bacon
===========================================
Preheat oven to 350°.
In a large pan, mix all ingredients.
Bake for 45-60 minutes.
===========================================
Bread Pudding with Vanilla Sauce
=================================================
Bread Pudding:
1 - 16oz loaf of bread, torn into small pieces
1.5 cups sugar
4 eggs
4 cups milk
2 teaspoons vanilla
cinnamon to taste
6 pats butter
Preheat oven to 350.
Butter a 9x13 pan.
Mix together the sugar, eggs, milk and vanilla.
Spread bread pieces evenly in the bottom of the pan.
Pour mixture over bread and press lightly until all bread is moist.
(Note: I add a cup of raisins and chopped walnuts or pecans at this point. S'up to you!)
Sprinkle cinnamon on top.
Top with six pats of butter.
Bake for 50 minutes.
=================================================
Vanilla Sauce:
1 cup water
2 teaspoons vanilla
1 stick butter
1 cup sugar
2 tablespoons cornstarch or flour
Bring water, vanilla and butter to a boil.
Mix sugar and cornstarch (or flour) together then stir into the boiling water mixture.
Reduce heat and stir until mixture starts to thicken.
Pour over baked bread pudding and allow it to set for a few minutes.
Serve warm and enjoy!
Bread Pudding:
1 - 16oz loaf of bread, torn into small pieces
1.5 cups sugar
4 eggs
4 cups milk
2 teaspoons vanilla
cinnamon to taste
6 pats butter
Preheat oven to 350.
Butter a 9x13 pan.
Mix together the sugar, eggs, milk and vanilla.
Spread bread pieces evenly in the bottom of the pan.
Pour mixture over bread and press lightly until all bread is moist.
(Note: I add a cup of raisins and chopped walnuts or pecans at this point. S'up to you!)
Sprinkle cinnamon on top.
Top with six pats of butter.
Bake for 50 minutes.
=================================================
Vanilla Sauce:
1 cup water
2 teaspoons vanilla
1 stick butter
1 cup sugar
2 tablespoons cornstarch or flour
Bring water, vanilla and butter to a boil.
Mix sugar and cornstarch (or flour) together then stir into the boiling water mixture.
Reduce heat and stir until mixture starts to thicken.
Pour over baked bread pudding and allow it to set for a few minutes.
Serve warm and enjoy!
Strawberry Cobbler
==============================================
1 stick butter, melted
3 quarts fresh strawberries, hulled and quartered
1 cup sugar
1 cup flour
1 ½ teaspoons baking powder
¾ cup milk
¼ cup sugar
==============================================
Preheat the oven to 350°F.
Pour the melted butter into the bottom of a 9x13 pan.
Layer the strawberries on top of the butter.
Mix together the 1 cup of sugar, the flour and the baking powder.
Stir in the milk.
Pour the batter over the strawberries.
Sprinkle the ¼ cup of sugar on top.
Bake for 60 minutes.
Serve warm or cold and with a scoop of vanilla ice cream, if desired.
==============================================
1 stick butter, melted
3 quarts fresh strawberries, hulled and quartered
1 cup sugar
1 cup flour
1 ½ teaspoons baking powder
¾ cup milk
¼ cup sugar
==============================================
Preheat the oven to 350°F.
Pour the melted butter into the bottom of a 9x13 pan.
Layer the strawberries on top of the butter.
Mix together the 1 cup of sugar, the flour and the baking powder.
Stir in the milk.
Pour the batter over the strawberries.
Sprinkle the ¼ cup of sugar on top.
Bake for 60 minutes.
Serve warm or cold and with a scoop of vanilla ice cream, if desired.
==============================================
Peanut Butter Cheesecake
============================================
1 roll of frozen peanut butter cookie dough, thawed
5 pkgs cream cheese (8oz each), softened, room temp
1 ½ cups sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
8oz sour cream, room temperature
1 ½ tsp vanilla extract, room temperature
1 cup peanut butter, room temperature
Crumbled Reese’s peanut butter cups
============================================
Preheat oven to 325º F.
Press the cookie dough into the bottom of a 9” spring form pan.
Cream the cheese and sugar together until smooth.
Gradually add the flour and mix until combined.
Beating on low speed, add the eggs, one at a time, until just blended.
Add the sour cream and vanilla and beat until just blended.
Do not over-mix the batter.
Pour over the cookie dough crust and bake for 1 hour 15 minutes.
Turn the oven off and leave the cake in the oven for an additional 30 minutes.
Remove from the oven and place in the refrigerator for 2 hours (or more) or until set.
I usually allow mine to set overnight.
============================================
* When baking, be sure to place the cheesecake pan on a cookie sheet, as the cookie dough crust will produce oils that you don’t want in the bottom of your oven.
============================================
* Be sure to place the cake pan in or on something to avoid direct contact with your refrigerator shelf.============================================
1 roll of frozen peanut butter cookie dough, thawed
5 pkgs cream cheese (8oz each), softened, room temp
1 ½ cups sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
8oz sour cream, room temperature
1 ½ tsp vanilla extract, room temperature
1 cup peanut butter, room temperature
Crumbled Reese’s peanut butter cups
============================================
Preheat oven to 325º F.
Press the cookie dough into the bottom of a 9” spring form pan.
Cream the cheese and sugar together until smooth.
Gradually add the flour and mix until combined.
Beating on low speed, add the eggs, one at a time, until just blended.
Add the sour cream and vanilla and beat until just blended.
Do not over-mix the batter.
Pour over the cookie dough crust and bake for 1 hour 15 minutes.
Turn the oven off and leave the cake in the oven for an additional 30 minutes.
Remove from the oven and place in the refrigerator for 2 hours (or more) or until set.
I usually allow mine to set overnight.
============================================
* When baking, be sure to place the cheesecake pan on a cookie sheet, as the cookie dough crust will produce oils that you don’t want in the bottom of your oven.
============================================
* Be sure to place the cake pan in or on something to avoid direct contact with your refrigerator shelf.============================================
Death by Garlic & Onions
==================================================
½ cup olive oil
1 lb sweet Italian sausage links, sliced
10 cloves garlic, peeled and sliced
2 onions, peeled and sliced
¼ teaspoon Italian seasoning
3 tablespoons fresh parsley, chopped
1 lb penne pasta, cooked and drained
⅓ cup parmesan cheese
==================================================
Heat the olive oil in a large skillet.
Brown the sausage, garlic and onions until sausage is browned.
Stir in the seasoning and parsley.
Remove from heat.
Toss with the pasta.
Sprinkle parmesan on top.
Serve with a nice salad and some crusty bread.
==================================================
½ cup olive oil
1 lb sweet Italian sausage links, sliced
10 cloves garlic, peeled and sliced
2 onions, peeled and sliced
¼ teaspoon Italian seasoning
3 tablespoons fresh parsley, chopped
1 lb penne pasta, cooked and drained
⅓ cup parmesan cheese
==================================================
Heat the olive oil in a large skillet.
Brown the sausage, garlic and onions until sausage is browned.
Stir in the seasoning and parsley.
Remove from heat.
Toss with the pasta.
Sprinkle parmesan on top.
Serve with a nice salad and some crusty bread.
==================================================
Thai Peanut Butter Chicken Wraps
==============================================
3 Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 cup Peanut Butter
1 cup Pad Thai Sauce
1 cup Chopped Green Onions
6 Burrito-Sized Flour Tortillas
4 Cups Finely-Shredded Lettuce
==============================================
Thinly slice the chicken and cook in olive oil until thoroughly done.
In a separate bowl, mix the peanut butter, pad thai sauce and green onions.
Spread sauce on tortillas.
Microwave each tortilla for 20 seconds.
Add chicken and lettuce.
Roll up and enjoy!
==============================================
3 Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 cup Peanut Butter
1 cup Pad Thai Sauce
1 cup Chopped Green Onions
6 Burrito-Sized Flour Tortillas
4 Cups Finely-Shredded Lettuce
==============================================
Thinly slice the chicken and cook in olive oil until thoroughly done.
In a separate bowl, mix the peanut butter, pad thai sauce and green onions.
Spread sauce on tortillas.
Microwave each tortilla for 20 seconds.
Add chicken and lettuce.
Roll up and enjoy!
==============================================
Fried Green Tomatoes
===============================================
Slice 4 large green tomatoes into 1/2" slices.
In one bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a second bowl, mix 1/2 cup milk and 2 eggs.
In a third bowl, mix 1/2 cup corn meal, 1/2 cup bread crumbs, 1/2 teaspoon salt and 1/2 teaspoon pepper.
===============================================
Dredge the tomatoes thru the flour mixture, dip them in the milk/egg mixture, then dredge them thru the corn meal/bread crumb mixture.
Deep fry until golden brown.
Serve warm with ranch dressing on the side.
===============================================
Slice 4 large green tomatoes into 1/2" slices.
In one bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a second bowl, mix 1/2 cup milk and 2 eggs.
In a third bowl, mix 1/2 cup corn meal, 1/2 cup bread crumbs, 1/2 teaspoon salt and 1/2 teaspoon pepper.
===============================================
Dredge the tomatoes thru the flour mixture, dip them in the milk/egg mixture, then dredge them thru the corn meal/bread crumb mixture.
Deep fry until golden brown.
Serve warm with ranch dressing on the side.
===============================================
Pumpkin Amaretto Cheesecake
==============================================
This is just sinful! ;-)
==============================================
2 cups crushed shortbread cookies
¼ cup toasted finely chopped almonds
⅓ cup melted unsalted butter
16 oz room temperature cream cheese
1 cup packed brown sugar
2 cups fresh pumpkin puree
2 eggs
4 egg whites
⅛ tsp cream of tartar
1 ½ tsp cinnamon
½ tsp nutmeg
3 tblsp flour
½ cup sour cream
2 tblsp amaretto --- or more, depending on your taste ;-)
1 cup whipping cream
½ tsp almond extract
¼ cup powdered sugar
Fresh grated nutmeg, for garnish
Preheat oven to 325°F.
In an 8” springform pan, mix cookie crumbs, almonds and melted butter.
Press the mixture evenly onto the bottom and sides of the pan.
Refrigerate crust until ready to fill.
In a large bowl using electric mixer, whip cream cheese until smooth.
Add in brown sugar, blending until thoroughly mixed.
Add pumpkin, and eggs, blending until smooth.
Add cinnamon, nutmeg, flour, sour cream and Amaretto until blended.
In a separate bowl, whip egg whites and cream of tartar at high speed until soft peaks form.
Fold egg white mixture into the cheese mixture.
Pour combined mixture into prepared crust.
Set springform on a cookie sheet.
Bake 60-90 minutes, until center is almost set and jiggles slightly.
Turn off oven and let cake stay in oven with oven door propped open until completely cooled.
Remove from oven and chill uncovered overnight in refrigerator.
Remove sides of pan.
Beat whipping cream, almond extract and sugar until soft peaks form.
Spread on chilled cake just before serving.
Sprinkle freshly grated nutmeg on top as garnish.
===============================================
This is just sinful! ;-)
==============================================
2 cups crushed shortbread cookies
¼ cup toasted finely chopped almonds
⅓ cup melted unsalted butter
16 oz room temperature cream cheese
1 cup packed brown sugar
2 cups fresh pumpkin puree
2 eggs
4 egg whites
⅛ tsp cream of tartar
1 ½ tsp cinnamon
½ tsp nutmeg
3 tblsp flour
½ cup sour cream
2 tblsp amaretto --- or more, depending on your taste ;-)
1 cup whipping cream
½ tsp almond extract
¼ cup powdered sugar
Fresh grated nutmeg, for garnish
Preheat oven to 325°F.
In an 8” springform pan, mix cookie crumbs, almonds and melted butter.
Press the mixture evenly onto the bottom and sides of the pan.
Refrigerate crust until ready to fill.
In a large bowl using electric mixer, whip cream cheese until smooth.
Add in brown sugar, blending until thoroughly mixed.
Add pumpkin, and eggs, blending until smooth.
Add cinnamon, nutmeg, flour, sour cream and Amaretto until blended.
In a separate bowl, whip egg whites and cream of tartar at high speed until soft peaks form.
Fold egg white mixture into the cheese mixture.
Pour combined mixture into prepared crust.
Set springform on a cookie sheet.
Bake 60-90 minutes, until center is almost set and jiggles slightly.
Turn off oven and let cake stay in oven with oven door propped open until completely cooled.
Remove from oven and chill uncovered overnight in refrigerator.
Remove sides of pan.
Beat whipping cream, almond extract and sugar until soft peaks form.
Spread on chilled cake just before serving.
Sprinkle freshly grated nutmeg on top as garnish.
===============================================
Chocolate Chocolate Chip Cake
=============================================
CAKE:
1 cup shortening
2 cups sugar
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips
=============================================
FROSTING:
2/3 cup butter, softened
5 1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract
=============================================
DIRECTIONS:
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.
Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
=============================================
CAKE:
1 cup shortening
2 cups sugar
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips
=============================================
FROSTING:
2/3 cup butter, softened
5 1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract
=============================================
DIRECTIONS:
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.
Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
=============================================
Crazy-Simple Broccoli & Cheese Soup
============================================
2 cups white gravy, prepared (I used Pioneer instant white gravy)
10 oz frozen chopped broccoli, thawed
2 cups shredded sharp cheddar cheese
1 tablespoon parmesan cheese
1 tablespoon minced onion
============================================
Combine all ingredients and simmer until thoroughly heated.
Yield: 4 cups (two bread bowls).
I usually serve this soup in bread bowls with small grilled
chicken caesar salads.
A perfect meal!
============================================
2 cups white gravy, prepared (I used Pioneer instant white gravy)
10 oz frozen chopped broccoli, thawed
2 cups shredded sharp cheddar cheese
1 tablespoon parmesan cheese
1 tablespoon minced onion
============================================
Combine all ingredients and simmer until thoroughly heated.
Yield: 4 cups (two bread bowls).
I usually serve this soup in bread bowls with small grilled
chicken caesar salads.
A perfect meal!
============================================
Shrimp Scampi Pasta
=====================================
1/4 cup olive oil
1 lb large raw peeled and deveined shrimp
2 tablespoons minced garlic
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
3/4 lb angel hair pasta
1/2 chopped fresh parsley
=====================================
Bring a 6-8 qt pot of salted wtare to a boil.
Meanwhile, heat olive oil in a skillet until hot, but not smoking.
Add shrimp and saute for two minutes. With a slotted spoon, transfer shrimp to a bowl.
Add garlic, wine, salt and papper to remaining oil in skillet. Cook for 2 minutes.
Add butter, stirring until melted.
Stir in shrimp and remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes, then drain.
Toss pasta with shrimp mixture and parsley, serve.
=====================================
1/4 cup olive oil
1 lb large raw peeled and deveined shrimp
2 tablespoons minced garlic
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
3/4 lb angel hair pasta
1/2 chopped fresh parsley
=====================================
Bring a 6-8 qt pot of salted wtare to a boil.
Meanwhile, heat olive oil in a skillet until hot, but not smoking.
Add shrimp and saute for two minutes. With a slotted spoon, transfer shrimp to a bowl.
Add garlic, wine, salt and papper to remaining oil in skillet. Cook for 2 minutes.
Add butter, stirring until melted.
Stir in shrimp and remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes, then drain.
Toss pasta with shrimp mixture and parsley, serve.
=====================================
Crock Pot Beef & Broccoli
===============================================
With only three ingredients!!!
===============================================
3/4 lb thin beef strips2 cups fresh broccoli flowerets
1 package brown gravy mix (1 cup pkg)
1 cup water
===============================================
Place beef and broccoli in crock pot.
Mix together the gravy mix and water.
Pour over beef & broccoli.
Cover and cook on low for 6-8 hours.
===============================================
With only three ingredients!!!
===============================================
3/4 lb thin beef strips2 cups fresh broccoli flowerets
1 package brown gravy mix (1 cup pkg)
1 cup water
===============================================
Place beef and broccoli in crock pot.
Mix together the gravy mix and water.
Pour over beef & broccoli.
Cover and cook on low for 6-8 hours.
===============================================
Crock Pot Ham
================================================
1 3- to 4-pound boneless ham, fully cooked
1 12-oz. can Mountain Dew
1/4 cup honey
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
================================================
Place ham into slow cooker & pour Mountain Dew over top.
Cover; cook on low 6-8 hours.
About 30 minutes before serving, combine honey & seasonings & mix with 3 tablespoons drippings from bottom of crockpot. Spread glaze over ham & continue cooking for 30 minutes.Let ham stand for 15 minutes before slicing.
================================================
1 3- to 4-pound boneless ham, fully cooked
1 12-oz. can Mountain Dew
1/4 cup honey
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
================================================
Place ham into slow cooker & pour Mountain Dew over top.
Cover; cook on low 6-8 hours.
About 30 minutes before serving, combine honey & seasonings & mix with 3 tablespoons drippings from bottom of crockpot. Spread glaze over ham & continue cooking for 30 minutes.Let ham stand for 15 minutes before slicing.
================================================
Crock Pot Southwestern Chicken
=============================================
4-5 frozen boneless skinless chicken breasts
1 sliced onion
1 can drained black beans
1 can drained corn
1 jar of your favorite salsa
1 8oz. block of cream cheese
=============================================
Put all ingredients in the crockpot except the cream cheese and cook on high for 4-5 hours. 30 minutes before serving, drop the cream cheese in and let it melt.
4-5 frozen boneless skinless chicken breasts
1 sliced onion
1 can drained black beans
1 can drained corn
1 jar of your favorite salsa
1 8oz. block of cream cheese
=============================================
Put all ingredients in the crockpot except the cream cheese and cook on high for 4-5 hours. 30 minutes before serving, drop the cream cheese in and let it melt.
Garlic Roasted Pork
===============================================
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 lb boneless pork loin
===============================================
Combine garlic, oil, oregano, paprika, salt & pepper in a food processor or blender and puree.
Rub pork all over with the seasoning mix and wrap tightly with plastic wrap or in a large sealable plastic bag.
Let marinate in refrigerator for at least 20 minutes or up to one day.
Preheat oven to 350 degrees.
Remove pork loin from plastic and place in a shallow roasting pan.
Roast, uncovered, until a thermometer inserted in the middle of the loin registers 145 degrees (50-60 minutes).
Let rest for 10 minutes, then slice and serve.
===============================================
6 cloves garlic, peeled and crushed
2 tablespoons extra-virgin olive oil 1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 lb boneless pork loin
===============================================
Combine garlic, oil, oregano, paprika, salt & pepper in a food processor or blender and puree.
Rub pork all over with the seasoning mix and wrap tightly with plastic wrap or in a large sealable plastic bag.
Let marinate in refrigerator for at least 20 minutes or up to one day.
Preheat oven to 350 degrees.
Remove pork loin from plastic and place in a shallow roasting pan.
Roast, uncovered, until a thermometer inserted in the middle of the loin registers 145 degrees (50-60 minutes).
Let rest for 10 minutes, then slice and serve.
===============================================
French Toast Bake
==============================================
1 loaf sliced white bread
8oz cream cheese
1 dozen eggs
1 cup milk
¼ cup vanilla
1 cup sugar
¼ cup cinnamon
maple syrup
===============================================
Break up ½ of the loaf of bread and layer it in the bottom of a greased 9x13 pan.
Slice the cream cheese and layer it on top of the bread in the pan.
Break up the other ½ of the bread and layer it on top of the cream cheese.
In a separate bowl, mix together the eggs, milk, vanilla, sugar and cinnamon.
Pour mixture over the bread and cream cheese.
Press bread with hands to soak up the mixture.
Cover and refrigerate overnight.
Bake in a 350 degree oven, covered, for 30 minutes.
Uncover and bake for another 30 minutes.
Serve with warm maple syrup and breakfast meat (ham, bacon, sausage).
===============================================
Apple Burritos
============================================
1/2 stick butter, melted
4 flour tortillas
2 tablespoons sugar
2 tablespoons cinnamon
1 can apple pie filling
============================================
Brush butter on one side of the burrito.
Spoon 1/4 of the pie filling in the middle of the buttered side of the tortilla.
Sprinkle with sugar and cinnamon.
Roll the tortilla to form a burrito.
Brush the top of the tortilla with butter.
Sprinkle with sugar and cinnamon.
Bake at 400 for about 10 minutes, or until filling is heated.
============================================
Serve with a scoop of vanilla ice cream on top.
Yield: 4 burritos.
Mmm...mmm...good!
=============================================
1/2 stick butter, melted
4 flour tortillas
2 tablespoons sugar
2 tablespoons cinnamon
1 can apple pie filling
============================================
Brush butter on one side of the burrito.
Spoon 1/4 of the pie filling in the middle of the buttered side of the tortilla.
Sprinkle with sugar and cinnamon.
Roll the tortilla to form a burrito.
Brush the top of the tortilla with butter.
Sprinkle with sugar and cinnamon.
Bake at 400 for about 10 minutes, or until filling is heated.
============================================
Serve with a scoop of vanilla ice cream on top.
Yield: 4 burritos.
Mmm...mmm...good!
=============================================
Italian Sausage Skillet
========================================
1 ¼ pounds Italian sausage links
2 zucchini, cubed
2 yellow squash, cubed
1 onion, peeled & chopped
2 cans stewed tomatoes (14 ½ oz ea)
Hot cooked rice or pasta
========================================
Brown the sausage until no longer pink.
Drain.
Cut sausage into ¼” slices.
Return sausage to skillet to brown completely.
Add zucchini, squash and onion.
Cook and stir for 2 minutes.
Stir in the tomatoes.
Reduce heat and simmer for 15 minutes.
Serve over rice or pasta.
========================================
Peach Cobbler
===============================================
1 stick butter, melted
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
2 large cans sliced peaches (29oz each)
1 tablespoon cinnamon
===============================================
Heat oven to 350°.
Pour melted butter into the bottom of a 9 x 13 pan.
Put 1/2 cup sugar and all of the cinnamon into a bowl and set aside.
Drain both cans of peaches, but reserve the liquid.
Pour the drained peaches into the pan.
Mix together the other 1 cup of sugar, flour, and baking powder.
Stir in the peach syrup and milk.
Pour mixture over the peaches.
Sprinkle the cinnamon & sugat mixture on top.
Bake for 45-60 minutes.
Serve as is or with a scoop of vanilla ice cream on top.
===============================================
1 stick butter, melted
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
2 large cans sliced peaches (29oz each)
1 tablespoon cinnamon
===============================================
Heat oven to 350°.
Pour melted butter into the bottom of a 9 x 13 pan.
Put 1/2 cup sugar and all of the cinnamon into a bowl and set aside.
Drain both cans of peaches, but reserve the liquid.
Pour the drained peaches into the pan.
Mix together the other 1 cup of sugar, flour, and baking powder.
Stir in the peach syrup and milk.
Pour mixture over the peaches.
Sprinkle the cinnamon & sugat mixture on top.
Bake for 45-60 minutes.
Serve as is or with a scoop of vanilla ice cream on top.
===============================================
Bruschetta Chicken Pasta
==============================================
2 tablespoons olive oil
1 ½ lbs boneless, skinless chicken breasts, cut into strips
⅓ cup chicken broth
¼ teaspoon garlic powder
10 oz Philadelphia cooking cream
2 cups cooked bowtie pasta
12 basil leaves, cut into thin strips
Chopped tomatoes, for garnish
Grated parmesan cheese, for garnish
==============================================
Cook chicken in olive oil in a large skillet until done.
Stir in broth and garlic powder.
Cook for 3 minutes.
Stir in cooking cream and basil.
Cook for 3 minutes.
Stir in pasta.
Serve with chopped tomatoes and parmesan cheese on top.
==============================================
Mexican Lasagna
================================================
2 lbs ground beef or ground turkey
1 large onion, chopped
3 cans refried beans (16oz each)
2 pkgs taco seasoning
1 tablespoon ground cumin
1 tablespoon chili powder
10 flour tortillas
Shredded cheddar cheese
Thinly sliced green onions
Chopped tomatoes
Sour cream
================================================
Crumble and brown the ground beef or turkey with the onion.
Mix in the refried beans.
Mix in the taco seasoning, cumin and chili powder.
Put a layer of the meat/bean mixture in the bottom of a 9x13 pan.
Cover with a layer of tortillas, trimmed to fit.
Cover with another layer of the meat/bean mixture.
Sprinkle with some of the cheese.
Cover with a layer of tortillas, trimmed to fit.
Repeat the layers (tortillas, meat/bean mixture, cheese).
Bake at 375 for about 20 minutes.
Sprinkle green onions and tomatoes on top.
Serve with a dollop of sour cream.
================================================
Note: Be sure all of the tortillas are covered with the meat/bean mixture.
If not, the tortillas will burn and be too crispy.
================================================
2 lbs ground beef or ground turkey
1 large onion, chopped
3 cans refried beans (16oz each)
2 pkgs taco seasoning
1 tablespoon ground cumin
1 tablespoon chili powder
10 flour tortillas
Shredded cheddar cheese
Thinly sliced green onions
Chopped tomatoes
Sour cream
================================================
Crumble and brown the ground beef or turkey with the onion.
Mix in the refried beans.
Mix in the taco seasoning, cumin and chili powder.
Put a layer of the meat/bean mixture in the bottom of a 9x13 pan.
Cover with a layer of tortillas, trimmed to fit.
Cover with another layer of the meat/bean mixture.
Sprinkle with some of the cheese.
Cover with a layer of tortillas, trimmed to fit.
Repeat the layers (tortillas, meat/bean mixture, cheese).
Bake at 375 for about 20 minutes.
Sprinkle green onions and tomatoes on top.
Serve with a dollop of sour cream.
================================================
Note: Be sure all of the tortillas are covered with the meat/bean mixture.
If not, the tortillas will burn and be too crispy.
================================================
Perfect Buffalo Wings
================================================
I had tried making buffalo wings many times and never got them to come out right. They were always too soggy, not crispy enough, mushy, etc. Finally, I was at my sister's house one night and watched her make them. Voila! I finally had a method for getting the perfect buffalo wing! Thanks to my sister, Deb Rogers.
================================================
Vegetable oil (enough for deep-frying the wings)
3 lbs chicken wing sections
1 bottle hot sauce
================================================
While the oil is heating in a deep pan, rinse and dry the wing segments.
Deep-fry wings until browned.
Toss in hot sauce, and then place in a 400° oven.
Once the sauce on the wings dries in the oven, toss the wings again in the remaining sauce.
Bake for another 15-20 minutes.
Serve with ranch or bleu cheese dressing on the side.
================================================Note 1: Do not batter or flour the wings!
Note 2: Always disinfect your counters, stove and sink after handling raw poultry!
================================================
I had tried making buffalo wings many times and never got them to come out right. They were always too soggy, not crispy enough, mushy, etc. Finally, I was at my sister's house one night and watched her make them. Voila! I finally had a method for getting the perfect buffalo wing! Thanks to my sister, Deb Rogers.
================================================
Vegetable oil (enough for deep-frying the wings)
3 lbs chicken wing sections
1 bottle hot sauce
================================================
While the oil is heating in a deep pan, rinse and dry the wing segments.
Deep-fry wings until browned.
Toss in hot sauce, and then place in a 400° oven.
Once the sauce on the wings dries in the oven, toss the wings again in the remaining sauce.
Bake for another 15-20 minutes.
Serve with ranch or bleu cheese dressing on the side.
================================================Note 1: Do not batter or flour the wings!
Note 2: Always disinfect your counters, stove and sink after handling raw poultry!
================================================
Very Cherry Cake
================================================
1 ten-inch angel food cake
2 cans cherry pie filling
16 oz cream cheese, room temperature
12 oz cool whip
1 1/2 cups confectioiners sugar
================================================
Prepare in a bowl measuring at least 10" across and 5" deep.
================================================
Break angel food cake into pieces.
Place a layer in the bottom of the bowl.
Top with one can of the pie filling.
Beat cream cheese, whipped topping and sugar until smooth.
Pour 1/2 of the mixture on top of the pie filling layer.
Repeat layers.
Cover with plastic wrap and refrigerate overnight.
================================================
1 ten-inch angel food cake
2 cans cherry pie filling
16 oz cream cheese, room temperature
12 oz cool whip
1 1/2 cups confectioiners sugar
================================================
Prepare in a bowl measuring at least 10" across and 5" deep.
================================================
Break angel food cake into pieces.
Place a layer in the bottom of the bowl.
Top with one can of the pie filling.
Beat cream cheese, whipped topping and sugar until smooth.
Pour 1/2 of the mixture on top of the pie filling layer.
Repeat layers.
Cover with plastic wrap and refrigerate overnight.
================================================
Oreo Cake
================================================
...another incredible dessert! Always a hit!
================================================
1 devils food cake mix with related ingredients
1/2 cup sugar
8 oz cream cheese, room temperature
8 oz cool whip
1/2 package Oreo cookies, crushed
1 container devils food cake icing
================================================
Bake the cake as directed for two 9" round pans.
Allow cake layers to cool completely.
Cream together the cream cheese and sugar.
Mix in the cool whip and cookies.
Top one of the cakes with the cream cheese & cookies mixture.
(Note: You will have a lot of "filling" in the middle. It should be as thick as the cake layers.)
Place the other cake layer on top.
Heavily frost the top only of the cake.
================================================
...another incredible dessert! Always a hit!
================================================
1 devils food cake mix with related ingredients
1/2 cup sugar
8 oz cream cheese, room temperature
8 oz cool whip
1/2 package Oreo cookies, crushed
1 container devils food cake icing
================================================
Bake the cake as directed for two 9" round pans.
Allow cake layers to cool completely.
Cream together the cream cheese and sugar.
Mix in the cool whip and cookies.
Top one of the cakes with the cream cheese & cookies mixture.
(Note: You will have a lot of "filling" in the middle. It should be as thick as the cake layers.)
Place the other cake layer on top.
Heavily frost the top only of the cake.
================================================
Chocolate Fudge Strawberry Truffle Cake
================================================
This is by far my favorite dessert...incredible!
================================================
1 chocolate fudge cake mix with related ingredients
12 oz semi-sweet chocolate chips
1 1/3 cups heavy whipping cream
1/4 cup butter, melted
Fresh strawberries
1/4 cup white vanilla baking chips
1/2 teaspoon vegetable oil
================================================
Bake the cake as directed on the box.
Allow cake to cool completely.
Cut up the cake and crumble it with a mixer.
Pour the chocolate chips into a bowl.
Heat the cream and butter in a saucepan till almost boiling.
Pour the cream mixture over the chocolate chips and stir until
smooth and glossy.
Pour the mixture into the cake crumbs and stir till blended.
Pour the mixture into a 9" cake pan that has been completely
lined with plastic wrap and smooth out.
Refrigerate overnight.
Remove sides of the pan.
Invert cake onto a plate.
Remove the bottom of the pan.
Remove the plastic wrap.
Chop the strawberries and sprinkle on top.
Melt the vanilla chips with the oil and drizzle on top.
================================================
This is by far my favorite dessert...incredible!
================================================
1 chocolate fudge cake mix with related ingredients
12 oz semi-sweet chocolate chips
1 1/3 cups heavy whipping cream
1/4 cup butter, melted
Fresh strawberries
1/4 cup white vanilla baking chips
1/2 teaspoon vegetable oil
================================================
Bake the cake as directed on the box.
Allow cake to cool completely.
Cut up the cake and crumble it with a mixer.
Pour the chocolate chips into a bowl.
Heat the cream and butter in a saucepan till almost boiling.
Pour the cream mixture over the chocolate chips and stir until
smooth and glossy.
Pour the mixture into the cake crumbs and stir till blended.
Pour the mixture into a 9" cake pan that has been completely
lined with plastic wrap and smooth out.
Refrigerate overnight.
Remove sides of the pan.
Invert cake onto a plate.
Remove the bottom of the pan.
Remove the plastic wrap.
Chop the strawberries and sprinkle on top.
Melt the vanilla chips with the oil and drizzle on top.
================================================
Mediterranean Chicken Wrap
================================================
Your favorite wrap
1/2 boneless, skinless chicken breast, sliced
1/2 cup italian salad dressing
3 tablespoons of your favorite hummus
lettuce and tomatoes
================================================
Um....put it all together and enjoy!
================================================
Your favorite wrap
1/2 boneless, skinless chicken breast, sliced
1/2 cup italian salad dressing
3 tablespoons of your favorite hummus
lettuce and tomatoes
================================================
Um....put it all together and enjoy!
================================================
Kidney Bean Salad
================================================
My mom always made this salad and I just loved it. It's a hearty side
dish of kidney beans, hard-boiled eggs and sweet pickle relish. YUMMY
on a hot summer day.
================================================
30 oz canned dark red kidney beans, drained and rinsed
1/2 onion, chopped
2 hard-boiled eggse, chopped
1 cup sweet pickle relish
1 cup mayonnaise
2 stalks celery, cleaned and diced
salt and black pepper to taste
================================================
Combine all ingredients and season to taste with salt and pepper.
Refrigerate an hour or more to allow flavors to combine.
================================================
My mom always made this salad and I just loved it. It's a hearty side
dish of kidney beans, hard-boiled eggs and sweet pickle relish. YUMMY
on a hot summer day.
================================================
30 oz canned dark red kidney beans, drained and rinsed
1/2 onion, chopped
2 hard-boiled eggse, chopped
1 cup sweet pickle relish
1 cup mayonnaise
2 stalks celery, cleaned and diced
salt and black pepper to taste
================================================
Combine all ingredients and season to taste with salt and pepper.
Refrigerate an hour or more to allow flavors to combine.
================================================
Strawberry Pretzel Salad
================================================
This dessert is incredible! The saltiness of the crust, mixed with
the sweetness of the filling and jello, is just yummy! I make this
all the time and it's always a HUGE hit!
================================================
2 cups crushed salted pretzels (I just pulse them in a blender..works great)
3/4 cup melted butter
3 tablespoons sugar
16 oz cream cheese
1 cup sugar
8 oz cool whip
6 oz strawberry jello mix
2 cups boiling water
20 oz frozen strawberries
================================================
Preheat oven to 400°.
Stir together the pretzels, butter and sugar.
Press into the bottom of a 9 x 13 pan.
Bake for 8 minutes, Set aside to cool.
In a large mixing bowl, cream together the cheese and sugar.
Fold in cool whip.
Spread mixture onto the cooled crust.
Dissolve jello in boiling water.
Stir in frozen strawberries and allow to cool (so you don't melt the cream cheese layer).
Once cooled (but not totally set), pour over the cream cheese mixcture.
Refrigerate until set.
================================================
This dessert is incredible! The saltiness of the crust, mixed with
the sweetness of the filling and jello, is just yummy! I make this
all the time and it's always a HUGE hit!
================================================
2 cups crushed salted pretzels (I just pulse them in a blender..works great)
3/4 cup melted butter
3 tablespoons sugar
16 oz cream cheese
1 cup sugar
8 oz cool whip
6 oz strawberry jello mix
2 cups boiling water
20 oz frozen strawberries
================================================
Preheat oven to 400°.
Stir together the pretzels, butter and sugar.
Press into the bottom of a 9 x 13 pan.
Bake for 8 minutes, Set aside to cool.
In a large mixing bowl, cream together the cheese and sugar.
Fold in cool whip.
Spread mixture onto the cooled crust.
Dissolve jello in boiling water.
Stir in frozen strawberries and allow to cool (so you don't melt the cream cheese layer).
Once cooled (but not totally set), pour over the cream cheese mixcture.
Refrigerate until set.
================================================
Apple Nut Cake
================================================
2 sticks, butter
1 cup, sugar
3 eggs
1 teaspoon vanilla
2 cups self-rising flour
1/2 teaspoon ground cinnamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
5 apples, cored, peeled and sliced into thin wedges
1/4 cup apple jelly
================================================
Preheat oven to 350°.
Lightly grease a 9" or 10" springform pan.
Beat butter and sugar until fluffy.
Mix in eggs and vanilla
In a separate bowl, combine flour and seasonings.
Stir flour mixture into butter & sugar mixture.
Ass pecans and mix until well-blended.
(Note: Batter will be thick)
Measure 2/3 cup batter and set aside.
Spread remaining batter into the pan.
Arrange apple wedges on top of batter.
Heat and stir the apple jelly until melted and smooth.
Brush over apples.
Carefully spoon reserved batter around the outside of the apple wedges.
Spread the batter with the back of a spoon to make a 1/2" border.
Bake for 45-50 minutes.
================================================
Topping:
1/2 stick butter
2 tablespoons milk
1/2 cup brown sugar
1/2 cup chopped pecans
When cake is done baking, combine butter, milk and brown sugar in a saucepan.
Bring to a boil, stirring constantly.
Remove from heat and stir in the pecans.
Spread topping over the cake and bake for another 5-10 minutes, until the topping bubbles.
Cool in the pan for 15 minutes.
Remove sides of the pan.
Let stand 45 minutes before serving.
================================================
If desired, top with a scoop of vanilla ice cream!
================================================
2 sticks, butter
1 cup, sugar
3 eggs
1 teaspoon vanilla
2 cups self-rising flour
1/2 teaspoon ground cinnamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
5 apples, cored, peeled and sliced into thin wedges
1/4 cup apple jelly
================================================
Preheat oven to 350°.
Lightly grease a 9" or 10" springform pan.
Beat butter and sugar until fluffy.
Mix in eggs and vanilla
In a separate bowl, combine flour and seasonings.
Stir flour mixture into butter & sugar mixture.
Ass pecans and mix until well-blended.
(Note: Batter will be thick)
Measure 2/3 cup batter and set aside.
Spread remaining batter into the pan.
Arrange apple wedges on top of batter.
Heat and stir the apple jelly until melted and smooth.
Brush over apples.
Carefully spoon reserved batter around the outside of the apple wedges.
Spread the batter with the back of a spoon to make a 1/2" border.
Bake for 45-50 minutes.
================================================
Topping:
1/2 stick butter
2 tablespoons milk
1/2 cup brown sugar
1/2 cup chopped pecans
When cake is done baking, combine butter, milk and brown sugar in a saucepan.
Bring to a boil, stirring constantly.
Remove from heat and stir in the pecans.
Spread topping over the cake and bake for another 5-10 minutes, until the topping bubbles.
Cool in the pan for 15 minutes.
Remove sides of the pan.
Let stand 45 minutes before serving.
================================================
If desired, top with a scoop of vanilla ice cream!
================================================
Wednesday, July 17, 2013
Cream Puffs
==============================================
I make these little gems often. They are really simple, using what most of us already have in our refrigerators and cabinets!
==============================================
1 cup water
1 stick butter, melted
1/2 teaspoon salt
1 cup flour
4 eggs
powdered sugar for dusting
==============================================
Bring the water, butter and salt to a boil.
Stir in th flour, until the ixture forms a ball.
Whip in the eggs, all 4 at once, until the mixture is smooth and glossy.
Scoop the dough onto a lightyly-greased cookie sheet.
Bake for 40-50 minutes at 400° or until goldwn brown.
Cut off the tops and allow the puffs to cool.
(do not allow the puffs to cool with the tops on, they will be doughy inside)
Once cooled, pick out some of the dough and throw it away.
Fill the puffs with whatever filling you wish and replace the tops.
Dust with powdered sugar.
==============================================
Note: I use a #12 scoop, which makes 4 baseball-sized cream puffs.
==============================================
I make these little gems often. They are really simple, using what most of us already have in our refrigerators and cabinets!
==============================================
1 cup water
1 stick butter, melted
1/2 teaspoon salt
1 cup flour
4 eggs
powdered sugar for dusting
==============================================
Bring the water, butter and salt to a boil.
Stir in th flour, until the ixture forms a ball.
Whip in the eggs, all 4 at once, until the mixture is smooth and glossy.
Scoop the dough onto a lightyly-greased cookie sheet.
Bake for 40-50 minutes at 400° or until goldwn brown.
Cut off the tops and allow the puffs to cool.
(do not allow the puffs to cool with the tops on, they will be doughy inside)
Once cooled, pick out some of the dough and throw it away.
Fill the puffs with whatever filling you wish and replace the tops.
Dust with powdered sugar.
==============================================
Note: I use a #12 scoop, which makes 4 baseball-sized cream puffs.
==============================================
Tuesday, July 9, 2013
Strawberry No-Bake Cheesecake
=======================================
This is so fresh, cool, relaxing and insanely easy to make! Enjoy!!
=======================================
2 cups, graham cracker crumbs
1 stick butter, melted
1/4 cup sugar
=======================================
32 oz cream cheese, room temperature
3/4 cup sugar
1/2 cup strawberry preserves
16 oz frozen strawberries, thawed and drained
8 oz cool whip
=======================================
Mix the graham crackers crumbs, butter and sugar.
Press firmly into the bottom of a 9x13 pan.
Refrigerate while preparing the filling.
=======================================
Beat the cream cheese and sugar until smooth.
Add preserves and mix until well-blended.
Stir in strawberries.
Gently stir in the cool whip.
Spoon over the crust and refrigerate at least 4 hours before serving.
=======================================
Note: Instead of frozen strawberries, you can use 2 cups of fresh strawberries, fork-mashed, with 3 tablespoons of sugar.
=======================================
This is so fresh, cool, relaxing and insanely easy to make! Enjoy!!
=======================================
2 cups, graham cracker crumbs
1 stick butter, melted
1/4 cup sugar
=======================================
32 oz cream cheese, room temperature
3/4 cup sugar
1/2 cup strawberry preserves
16 oz frozen strawberries, thawed and drained
8 oz cool whip
=======================================
Mix the graham crackers crumbs, butter and sugar.
Press firmly into the bottom of a 9x13 pan.
Refrigerate while preparing the filling.
=======================================
Beat the cream cheese and sugar until smooth.
Add preserves and mix until well-blended.
Stir in strawberries.
Gently stir in the cool whip.
Spoon over the crust and refrigerate at least 4 hours before serving.
=======================================
Note: Instead of frozen strawberries, you can use 2 cups of fresh strawberries, fork-mashed, with 3 tablespoons of sugar.
=======================================
Wednesday, July 3, 2013
Corn Dog Casserole
==========================================
YUMMY!!!
==========================================
2 c Celery, thinly sliced
1 1/2 c Green onions, sliced
2 tblsp Butter
1 1/2 lbs Hot dogs, sliced
2 Eggs
1 1/2 c Milk
2 tsp Ground sage
1/4 tsp Ground black pepper
2 pkgs Dry corn muffin mix (8.5oz ea)
2 c Sharp cheddar cheese, shredded
==========================================
In a medium skillet, saute the celery and onions in the butter for 5 minutes.
Place saute mixture in a large bowl and set aside.
In the same skillet, saute the hot dogs for 5 minutes, or until lightly browned.
Add hot dogs to the celery & onion mixture.
Preheat oven to 400 degrees.
In a large bowl, combine the eggs, milk, sage and pepper.
Add the hot dog mixture.
Stir in the corn bread mix and 1 1/2 cups of the cheese.
Mix everythign together.
Spread the mixture into a lightly-greased, 9 x 13 baking dish.
Top with the remaining 1/2 cup of cheese.
Bake uncovered for 30 minutes or until golden brown.
==========================================
YUMMY!!!
==========================================
2 c Celery, thinly sliced
1 1/2 c Green onions, sliced
2 tblsp Butter
1 1/2 lbs Hot dogs, sliced
2 Eggs
1 1/2 c Milk
2 tsp Ground sage
1/4 tsp Ground black pepper
2 pkgs Dry corn muffin mix (8.5oz ea)
2 c Sharp cheddar cheese, shredded
==========================================
In a medium skillet, saute the celery and onions in the butter for 5 minutes.
Place saute mixture in a large bowl and set aside.
In the same skillet, saute the hot dogs for 5 minutes, or until lightly browned.
Add hot dogs to the celery & onion mixture.
Preheat oven to 400 degrees.
In a large bowl, combine the eggs, milk, sage and pepper.
Add the hot dog mixture.
Stir in the corn bread mix and 1 1/2 cups of the cheese.
Mix everythign together.
Spread the mixture into a lightly-greased, 9 x 13 baking dish.
Top with the remaining 1/2 cup of cheese.
Bake uncovered for 30 minutes or until golden brown.
==========================================
Monday, July 1, 2013
Fruit Dip
===========================================
OMG! Good stuff!
===========================================
1 jar Marshmallow crème
8 oz Sour cream
8 oz Cream cheese
1 can Sweetened condensed milk (not evaporated milk)
Caramel topping
Small semi-sweet chocolate chips
===========================================
Whip together the first four ingredients.
Pour caramel on top.
Sprinkle chocolate chips on top.
===========================================
Dip sliced apples, strawberries, pineapple, kiwi...whatever you like!
===========================================
OMG! Good stuff!
===========================================
1 jar Marshmallow crème
8 oz Sour cream
8 oz Cream cheese
1 can Sweetened condensed milk (not evaporated milk)
Caramel topping
Small semi-sweet chocolate chips
===========================================
Whip together the first four ingredients.
Pour caramel on top.
Sprinkle chocolate chips on top.
===========================================
Dip sliced apples, strawberries, pineapple, kiwi...whatever you like!
===========================================
Butterscotch Cream Pie
....and another cool dessert for a hot summer day!
===========================================
1 Ready-made graham cracker pie crust
8 oz Cream cheese
14 oz Sweetened condensed milk (not evaporated milk)
3/4 c Cold water
1 sm box Instant butterscotch pudding mix
8 oz Cool whip
===========================================
Beat the cream cheese until smooth.
Beat in the condensed milk.
Beat in the water and pudding mix.
Fold in the cool whip.
Pour into the pie crust.
Top with cool whip, if desired.
Chill until set.
===========================================
===========================================
1 Ready-made graham cracker pie crust
8 oz Cream cheese
14 oz Sweetened condensed milk (not evaporated milk)
3/4 c Cold water
1 sm box Instant butterscotch pudding mix
8 oz Cool whip
===========================================
Beat the cream cheese until smooth.
Beat in the condensed milk.
Beat in the water and pudding mix.
Fold in the cool whip.
Pour into the pie crust.
Top with cool whip, if desired.
Chill until set.
===========================================
Grape Salad
This is soooooo good! Another perfect dessert for a hot summer day.
===========================================
4 lbs Seedless grapes
8 oz Cream cheese
8 oz Sour cream
1/2 c Sugar
1 tsp Vanilla
4 oz Pecans, chopped
2 tblsp Brown sugar
===========================================
Wash and dry the grapes.
Slice the grapes into halves and set aside.
In another bowl, cream together the cream cheese and sugar.
Mix in the sour cream and vanilla.
Add the grapes and mix till incorporated.
Add brown sugar and pecans, and mix till incorporated.
Refrigerate until ready to serve.
===========================================
===========================================
4 lbs Seedless grapes
8 oz Cream cheese
8 oz Sour cream
1/2 c Sugar
1 tsp Vanilla
4 oz Pecans, chopped
2 tblsp Brown sugar
===========================================
Wash and dry the grapes.
Slice the grapes into halves and set aside.
In another bowl, cream together the cream cheese and sugar.
Mix in the sour cream and vanilla.
Add the grapes and mix till incorporated.
Add brown sugar and pecans, and mix till incorporated.
Refrigerate until ready to serve.
===========================================
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