1 head broccoli
8 slices bacon (crispy)
1/4# shredded cheddar
1/2 finely sliced in slivers red onion
Cut broccoli florets into small pieces and break bacon into pieces. Mix
all together.
1 c mayonnaise
2 T cider vinegar
2 T
sugar
Mmix dressing and pour over broccoli salad.
Best if it sits overnight in refrigerator.
Monday, August 11, 2014
Tomato Basil Pie
375 degrees 40 min - Makes 2 large pies
pie crust
3 c flour
1 T salt
1 1/4 c Crisco
Mix flour and salt then cut Crisco in with pastry blender.
1 egg
1 T vinegar
5 T cold water
Mix together then add to flour all at once. Mix with hands till not sticky. Roll out on floured surface. Bake empty shells till almost done ( very light golden)
filling
Peel, seed and slice tomatoes. Try to drain all juice (salt and drain on rack). Thick sliced.
pie crust
3 c flour
1 T salt
1 1/4 c Crisco
Mix flour and salt then cut Crisco in with pastry blender.
1 egg
1 T vinegar
5 T cold water
Mix together then add to flour all at once. Mix with hands till not sticky. Roll out on floured surface. Bake empty shells till almost done ( very light golden)
filling
Peel, seed and slice tomatoes. Try to drain all juice (salt and drain on rack). Thick sliced.
2 1/2 c shredded mozzarella
6ish heirloom tomatoes
1 c fresh basil chopped
4 cloves garlic minced
1/2 c mayonnaise
1/4 c parmesan
6ish heirloom tomatoes
1 c fresh basil chopped
4 cloves garlic minced
1/2 c mayonnaise
1/4 c parmesan
Mix basil, garlic, mayonnaise and parmesan.
When shells come out of oven, put 1 cup of mozzarella in each, then 1/2 of tomatoes, 1/2 of basil mixture then remaining mozzarella on top. Layer again if you have room.
Bake at 375 for 35-40 min till top is golden.
When shells come out of oven, put 1 cup of mozzarella in each, then 1/2 of tomatoes, 1/2 of basil mixture then remaining mozzarella on top. Layer again if you have room.
Bake at 375 for 35-40 min till top is golden.
Monday, August 4, 2014
Cold Feta Dip
1 cup crumbled feta
1 tablespoon grated lemon zest
1 tablespoons fresh lemon juice
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
fresh thyme
Spoon into a serving bowl, drizzle with a little oil, and sprinkle with fresh thyme
Serve with pita chips or grilled naan
Dirty Rice
1 c. uncooked river rice
1 (10 oz) can of Condensed French Onion Soup
1 (10 oz) can of Beef Broth
1 cube beef bouillon
1/2 c. of butter, sliced
Preheat oven to 425 degrees.
In a 9x9 inch baking dish combine rice, soup, bouillon and broth.
Cut butter into slices and place on top of the mixture.
Cover with foil and bake for 30 minutes.
Remove cover and bake 30 minutes more.
Macarons
5g dehydrated egg white powder
28g sugar
225g powdered sugar
125g almond meal
100g aged egg whites (mine were 3 days out at room temperature)
Scrapings of one vanilla bean (I added this)
Success at 295 degrees for 18 minutes
28g sugar
225g powdered sugar
125g almond meal
100g aged egg whites (mine were 3 days out at room temperature)
Scrapings of one vanilla bean (I added this)
Success at 295 degrees for 18 minutes
Macaroni and Cheese
1 lb Creamettes
1 lb block of Hoffman's SuperSharp cheddar
1 quart of milk (that's 4 cups)
1/2 Tablespoon black pepper
1 1/2 Tablespoons sugar
3/4 teaspoon salt
Preheat oven to 350 degrees.
Grate your cheese into a large baking pan.
Stir the sugar, pepper, and salt into the milk.
Boil the noodles for 7 minutes and drain. Pour the hot noodles over the grated cheese. Let sit for about a minute and then mix together until all the cheese is melted. Pour the milk mixture over the cheesy noodles. Do not mix. Cover the pan with aluminum foil and bake at 350 for 55 minutes. Uncover and bake for an additional 15-20 minutes.
1 lb block of Hoffman's SuperSharp cheddar
1 quart of milk (that's 4 cups)
1/2 Tablespoon black pepper
1 1/2 Tablespoons sugar
3/4 teaspoon salt
Preheat oven to 350 degrees.
Grate your cheese into a large baking pan.
Stir the sugar, pepper, and salt into the milk.
Boil the noodles for 7 minutes and drain. Pour the hot noodles over the grated cheese. Let sit for about a minute and then mix together until all the cheese is melted. Pour the milk mixture over the cheesy noodles. Do not mix. Cover the pan with aluminum foil and bake at 350 for 55 minutes. Uncover and bake for an additional 15-20 minutes.
White Almond Sour Cream Cake with Cheesecake Mousse Filling
White Almond Sour Cream Cake
1 box white cake mix (Duncan Hines)
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup sour cream
4 large egg whites
Preheat oven to 325.
Place all dry ingredients in a large mixing bowl and stir together with a whisk. Add remaining ingredients and beat on medium for 2 minutes. Pour into 3 greased and floured cake pans. Fill about half way full.
Bake for about 30 minutes.
Buttercream Frosting
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
4 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
1 box white cake mix (Duncan Hines)
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup sour cream
4 large egg whites
Preheat oven to 325.
Place all dry ingredients in a large mixing bowl and stir together with a whisk. Add remaining ingredients and beat on medium for 2 minutes. Pour into 3 greased and floured cake pans. Fill about half way full.
Bake for about 30 minutes.
Buttercream Frosting
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
4 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Cheesecake Mousse
1 small box Jello instant cheesecake pudding mix
1 pint whipping cream
Use a hand mixer and whip until fluffy consistency - don't go too long or it will be cheesecake flavored butter.
1 small box Jello instant cheesecake pudding mix
1 pint whipping cream
Use a hand mixer and whip until fluffy consistency - don't go too long or it will be cheesecake flavored butter.
Candy Strawberries
Makes approx. 35 depending on size
1 large box strawberry Jello (6 oz)
1 cup chopped almonds (really any nut)
1 cup flaked coconut
3/4 cup sweetened condensed milk
Jar of red sanding sugar
Plastic strawberry stems
In a food processor, grind the nuts, then add the coconut and then the jello and milk. Shape this mushy mixture into strawberries and roll in the red sugar. Top with stem.
1 large box strawberry Jello (6 oz)
1 cup chopped almonds (really any nut)
1 cup flaked coconut
3/4 cup sweetened condensed milk
Jar of red sanding sugar
Plastic strawberry stems
In a food processor, grind the nuts, then add the coconut and then the jello and milk. Shape this mushy mixture into strawberries and roll in the red sugar. Top with stem.
Oreo Truffles
1 package Oreos (15-16 oz)
1 block of cream cheese (8 oz)
1 block of cream cheese (8 oz)
Use food processor to pulverize the cookies and then add softened cream cheese. Roll this black mush into balls, and dip in melted chocolate. Drizzle white chocolate over them.
Garlic Parmesan Bread Bites
First, pre-heat the oven to 350 degrees and cut up one of those Pillsbury cans of Italian bread dough into bite-sized pieces. When you're done cutting the dough up, in a cast iron skillet, melt a nice big chunk of butter (about 3 Tablespoons) and add 2 nice rounded teaspoons of minced garlic, 1/4 cup of grated parmesan, and 2 teaspoons of Italian dipping spices (the kind with herbs and salt that you mix into olive oil). Once the butter is melted and everything is mixed in, turn off the heat. Stir in the pieces of dough and arrange them in one layer on the bottom of the pan so all the pieces are touching. Put the pan into the oven for 25-30 minutes until you get a nice golden color on top.
Almond Deliciousness
Cream together:
1 ½ cups sugar
1 1/2 sticks melted butter
Then add:
2 eggs
1 1/2 teaspoons almond extract
1 ½ teaspoons vanilla extract
1/2 teaspoon salt
1 ½ cups + 2 Tablespoons flour
Scoop into cupcake tins sprayed with baking pam. Gently press slices almonds on top and sprinkle with sugar. Bake at 350 for 24 minutes.
1 ½ cups sugar
1 1/2 sticks melted butter
Then add:
2 eggs
1 1/2 teaspoons almond extract
1 ½ teaspoons vanilla extract
1/2 teaspoon salt
1 ½ cups + 2 Tablespoons flour
Scoop into cupcake tins sprayed with baking pam. Gently press slices almonds on top and sprinkle with sugar. Bake at 350 for 24 minutes.
Stuffed Shells
one 12 oz box of jumbo pasta shells
12 ounces ricotta cheese
12 ounces ricotta cheese
12 ounces cottage cheese
1/2-3/4 pound mozzarella/provolone mixture
3/4 cup grated parmesan cheese
2 to 3 eggs, beaten
3/4 teaspoon garlic salt
3/4 teaspoon pepper
10 oz box frozen spinach, cooked and drained (squeeze as much of the water out as you can)
fresh parsley
1/2-3/4 pound mozzarella/provolone mixture
3/4 cup grated parmesan cheese
2 to 3 eggs, beaten
3/4 teaspoon garlic salt
3/4 teaspoon pepper
10 oz box frozen spinach, cooked and drained (squeeze as much of the water out as you can)
fresh parsley
garlic
1 jar Rao's sauce
Cook pasta shells al dente according to directions on the box and after draining, rise in cold water. Cover the bottom of a large baking dish with a layer of sauce (9x13 inch glass pan). Whip together cheeses, eggs, salt, and pepper, then fold in the spinach, parsley, and garlic in a large mixing bowl. Fill the shells with the cheese/spinach mixture and line them up in the baking dish. Spoon more sauce over the tops of the filled shells and along the edges of the baking dish so that the shells don't dry out while baking. Bake at 350 degrees for about 1 hour, until bubbly.
1 jar Rao's sauce
Cook pasta shells al dente according to directions on the box and after draining, rise in cold water. Cover the bottom of a large baking dish with a layer of sauce (9x13 inch glass pan). Whip together cheeses, eggs, salt, and pepper, then fold in the spinach, parsley, and garlic in a large mixing bowl. Fill the shells with the cheese/spinach mixture and line them up in the baking dish. Spoon more sauce over the tops of the filled shells and along the edges of the baking dish so that the shells don't dry out while baking. Bake at 350 degrees for about 1 hour, until bubbly.
Curd
1 cup sugar
3 eggs (the whole egg, not just the yolks as most other recipes have)
1 cup citrus juice (I used key lime, but you can use lemon, lime, orange, meyer lemon, grapefruit)
1/2 cup melted butter
In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in citrus juice, and then a little bit of the melted butter. You don’t want the eggs to scramble, so incorporate the melted butter slowly.
Cook in the microwave in one minute intervals, stirring after each minute. The timing will depend on the strength of your microwave, but mine took 4 minutes. You will know the curd is done cooking when it coats the back of a metal spoon. I tasted this while it was still hot, and I wasn’t very impressed. There was just something off. Wait until it’s cooled off and you’ve refrigerated it for at least an hour before you taste test. It thickens up and has a nice tang to it.
Key Lime Cupcakes
Graham Cupcakes Makes about 3 dozen
1 cup softened butter
2 cups sugar
6 eggs, room temperature
2 cups milk (I used 2%)
2 cups flour
3 cups graham cracker crumbs (do yourself a favor and just buy the box of crumbs)
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.
Sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt.
Break out the Kitchenaid (you’ll need it – there’s a lot of wet batter and it’s kinda messy) and mix the butter until it’s creamed. Add the sugar a little at a time and mix for another couple of minutes until it’s nice and fluffy. Slowly add one egg at a time, mixing thoroughly between each one. Incorporate some of the dry mix into the butter/sugar/eggs, then add some of the milk. Switching back and forth, add the flour mix and the milk, a little at a time, ending with the dry. Continue to mix until it looks like it came together nicely.
Scoop into cupcake liners and bake for about 16-18 minutes.
Citrus Curd
This makes about 2 cups and you’re going to need…
1 cup sugar
3 eggs (the whole egg, not just the yolks as most other recipes have)
1 cup citrus juice (I used key lime, but you can use lemon, lime, orange, meyer lemon)
1/2 cup melted butter
In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in citrus juice, and then a little bit of the melted butter. You don’t want the eggs to scramble, so incorporate the melted butter slowly.
Cook in the microwave in one minute intervals, stirring after each minute. The timing will depend on the strength of your microwave, but mine took 4 minutes. You will know the curd is done cooking when it coats the back of a metal spoon.
Cream Cheese Frosting Recipe
Beat one package of cream cheese (8 oz) with 5 Tablespoons of softened butter and 2 teaspoons of vanilla extract until combined. Very slowly (seriously, this is going to puff out of the mixer like it’s snowing) add 3 cups of powdered sugar. Mix until it’s nice and creamy and delicious looking. Since I was putting this on a key lime pie cupcake, I added about 2-3 Tablespoons of key lime juice to the frosting. It was very subtle but tasty
1 cup softened butter
2 cups sugar
6 eggs, room temperature
2 cups milk (I used 2%)
2 cups flour
3 cups graham cracker crumbs (do yourself a favor and just buy the box of crumbs)
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.
Sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt.
Break out the Kitchenaid (you’ll need it – there’s a lot of wet batter and it’s kinda messy) and mix the butter until it’s creamed. Add the sugar a little at a time and mix for another couple of minutes until it’s nice and fluffy. Slowly add one egg at a time, mixing thoroughly between each one. Incorporate some of the dry mix into the butter/sugar/eggs, then add some of the milk. Switching back and forth, add the flour mix and the milk, a little at a time, ending with the dry. Continue to mix until it looks like it came together nicely.
Scoop into cupcake liners and bake for about 16-18 minutes.
Citrus Curd
This makes about 2 cups and you’re going to need…
1 cup sugar
3 eggs (the whole egg, not just the yolks as most other recipes have)
1 cup citrus juice (I used key lime, but you can use lemon, lime, orange, meyer lemon)
1/2 cup melted butter
In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in citrus juice, and then a little bit of the melted butter. You don’t want the eggs to scramble, so incorporate the melted butter slowly.
Cook in the microwave in one minute intervals, stirring after each minute. The timing will depend on the strength of your microwave, but mine took 4 minutes. You will know the curd is done cooking when it coats the back of a metal spoon.
Cream Cheese Frosting Recipe
Beat one package of cream cheese (8 oz) with 5 Tablespoons of softened butter and 2 teaspoons of vanilla extract until combined. Very slowly (seriously, this is going to puff out of the mixer like it’s snowing) add 3 cups of powdered sugar. Mix until it’s nice and creamy and delicious looking. Since I was putting this on a key lime pie cupcake, I added about 2-3 Tablespoons of key lime juice to the frosting. It was very subtle but tasty
Hot Crap Dip
1 can crab meat (6 oz)
8 ounces cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon finely minced onion
grated parmesan cheese for the topping
Combine all ingredients (except for the parmesan cheese) and pour into a shallow baking dish. Top with a layer of grated parmesan cheese. Bake for 30 minutes at 400 degrees until brown and bubbly.
8 ounces cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon finely minced onion
grated parmesan cheese for the topping
Combine all ingredients (except for the parmesan cheese) and pour into a shallow baking dish. Top with a layer of grated parmesan cheese. Bake for 30 minutes at 400 degrees until brown and bubbly.
Pumpkin Loaf
First, preheat the oven to 350 degrees, and in a big bowl, mix these together:
1 (15 oz) can pumpkin puree (or 2 cups if you have a bigger can)
4 eggs
1 cup vegetable oil
2/3 cup lukewarm water
3 cups sugar
Now in a separate bowl, whisk together:
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon, 1 1/2 teaspoons freshly ground nutmeg, 3/4 teaspoon ground cloves, and 1/2 teaspoon ground ginger
Stir all the dry ingredients into the bowl with the wet ingredients just until combined. Don't over-blend. Pour into (2) 9x5" loaf pans that have been greased and floured. Bake for 60 minutes.
After you take the loaves out of the oven, while they are still hot, poke several small holes in the tops. Melt some butter, cinnamon, and sugar in a bowl and drizzle over the loaves. Put back into the oven for 10 minutes.
1 (15 oz) can pumpkin puree (or 2 cups if you have a bigger can)
4 eggs
1 cup vegetable oil
2/3 cup lukewarm water
3 cups sugar
Now in a separate bowl, whisk together:
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon, 1 1/2 teaspoons freshly ground nutmeg, 3/4 teaspoon ground cloves, and 1/2 teaspoon ground ginger
Stir all the dry ingredients into the bowl with the wet ingredients just until combined. Don't over-blend. Pour into (2) 9x5" loaf pans that have been greased and floured. Bake for 60 minutes.
After you take the loaves out of the oven, while they are still hot, poke several small holes in the tops. Melt some butter, cinnamon, and sugar in a bowl and drizzle over the loaves. Put back into the oven for 10 minutes.
Jazzed Up Salsa
1 jar salsa (I like Chi-Chi’s medium spiciness)
1 packet dry Hidden Valley ranch mix
1 small container of sour cream
Serve with Tostidos.
1 packet dry Hidden Valley ranch mix
1 small container of sour cream
Serve with Tostidos.
Chocolate Ganache Frosting
Use about equal amounts of chocolate to heavy cream. I use a
pint of heavy whipping cream and almost a bag of chocolate chips (not an exact
science). It doesn’t matter what kind of chocolate - dark, milk, or white, just
make sure you chop it up nice and small (or use chips). The darker the chocolate the more cream you need. Heat the chocolate in the microwave in 20 second increments until mostly melted. Heat the heavy cream in
a small pot just to the boiling point. Pour over the bowl of chocolate and wait
a few minutes. When it’s nice and melty, start to stir. When it comes together,
it will be liquid ganache that you can pour over a cake or use as a fruit dip.
At this point, I like to take it a step further. Put it in the fridge for at
least an hour, until it's really chilled, then use an electric hand mixer and
start whipping. It takes a while to get to the consistency of frosting, but
just keep whipping.
Buttercream Icing
3 cups powdered sugar
1 cup butter
1 tsp vanilla
5 T whipping cream
Whisk together sugar and butter. Mix until blended then
increase speed and beat for another 3 minutes. Add vanilla and cream and
continue to beat for 1 more minute.
Whipped Cream Icing
1-8 oz package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups heavy cream
1. Throw your creamed cheese, 1/2 cup sugar, vanilla extract, and almond extract into a large mixing bowl.
2. Use an electric mixer on low speed to mix everything up. Once the sugar is well dissolved, begin adding the heavy cream a little at a time. Increase to medium speed. Keep mixing and adding heavy cream until you have "peaks" of icing.
1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups heavy cream
1. Throw your creamed cheese, 1/2 cup sugar, vanilla extract, and almond extract into a large mixing bowl.
2. Use an electric mixer on low speed to mix everything up. Once the sugar is well dissolved, begin adding the heavy cream a little at a time. Increase to medium speed. Keep mixing and adding heavy cream until you have "peaks" of icing.
Swedish-y Meatballs
1 ½ cups chili sauce (I use Heinz)
1 cup grape jelly
2 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, beaten lightly
3 tablespoons finely ground breadcrumbs (I like plain better than seasoned for this)
½ teaspoon salt
¼ teaspoon pepper
Stir together chili sauce, jelly and mustard then put in a crock pot set on high. Mix together remaining ingredients and form about 30 little meatballs. Preheat oven to 400 degrees and bake meatballs for about 20 minutes, then drain. Add meatballs to the crockpot, and gently stir to cover in the sauce. Turn down the temperature to low and let them simmer in there for at least 5 hours.
1 cup grape jelly
2 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, beaten lightly
3 tablespoons finely ground breadcrumbs (I like plain better than seasoned for this)
½ teaspoon salt
¼ teaspoon pepper
Stir together chili sauce, jelly and mustard then put in a crock pot set on high. Mix together remaining ingredients and form about 30 little meatballs. Preheat oven to 400 degrees and bake meatballs for about 20 minutes, then drain. Add meatballs to the crockpot, and gently stir to cover in the sauce. Turn down the temperature to low and let them simmer in there for at least 5 hours.
Cold Crab Dip
1 8 oz package of cream cheese
6 oz cocktail sauce (about half of a jar, or less depending on taste)
6 oz can lump crab meat (you can find this in the same section as the tuna)
Spread the cream cheese evenly over a plate. Using the back of a spoon, spread the cocktail sauce over top of the cream cheese. You should now have 2 layers. Drain and fluff the crab meat, then sprinkle generously over the top of the cocktail sauce. Half of the can is more than enough - you can save the rest in the fridge. Serve with Club crackers.
6 oz cocktail sauce (about half of a jar, or less depending on taste)
6 oz can lump crab meat (you can find this in the same section as the tuna)
Spread the cream cheese evenly over a plate. Using the back of a spoon, spread the cocktail sauce over top of the cream cheese. You should now have 2 layers. Drain and fluff the crab meat, then sprinkle generously over the top of the cocktail sauce. Half of the can is more than enough - you can save the rest in the fridge. Serve with Club crackers.
Eggnog Pie
1 package instant cheesecake pudding mix
2 cups dairy eggnog
1/8 teaspoon ground nutmeg
1/4 teaspoon cinnamon
3/4 tub of cool whip
graham cracker pie crust
Mix the instant pudding and eggnog together, then stir in the cinnamon and nutmeg. When all the lumps are out, fold in the whip cream. If you don't want to put this into a pie crust (it needs to sit overnight to firm up enough to cut), serve it with graham crackers or nilla wafers and call it eggnog dip.
2 cups dairy eggnog
1/8 teaspoon ground nutmeg
1/4 teaspoon cinnamon
3/4 tub of cool whip
graham cracker pie crust
Mix the instant pudding and eggnog together, then stir in the cinnamon and nutmeg. When all the lumps are out, fold in the whip cream. If you don't want to put this into a pie crust (it needs to sit overnight to firm up enough to cut), serve it with graham crackers or nilla wafers and call it eggnog dip.
Ranch Oyster Crackers
12 oz plain oyster crackers
1 packet Hidden Valley Buttermilk Ranch dry mix
¼ teaspoon lemon pepper
½ teaspoon dill weed
¼ teaspoon garlic powder
½ cup salad oil
Combine on a baking tray and place in 200 degree oven for 20 minutes.
1 packet Hidden Valley Buttermilk Ranch dry mix
¼ teaspoon lemon pepper
½ teaspoon dill weed
¼ teaspoon garlic powder
½ cup salad oil
Combine on a baking tray and place in 200 degree oven for 20 minutes.
Olive Spread
8 oz package of cream cheese
1 cup chopped pecans
1 cup chopped green manzanilla olives
Little bit of mayonnaise
2 tablespoons of the olive juice
These are the exact directions from grandma – I could change them, but it’s not as funny:
Stir well. This should be mushy, but it will thicken. Let the cream cheese get soft (room temperature). You don’t really need the mayo.
Serve with butterfly crackers.
1 cup chopped pecans
1 cup chopped green manzanilla olives
Little bit of mayonnaise
2 tablespoons of the olive juice
These are the exact directions from grandma – I could change them, but it’s not as funny:
Stir well. This should be mushy, but it will thicken. Let the cream cheese get soft (room temperature). You don’t really need the mayo.
Serve with butterfly crackers.
Fruit Dip
1 small jar marshmallow fluff
1 – 8 oz cream cheese
dash of almond extract
maraschino cherry juice for color
1 – 8 oz cream cheese
dash of almond extract
maraschino cherry juice for color
Spinach Balls
2 boxes frozen spinach, chopped and drained
2 cups stuffing mix
6 eggs, beaten
¾ cup melted margarine
¾ tablespoon garlic powder
2 large onions chopped finely
½ to ¾ cup grated parmesan
½ cup chopped parsley
1 teaspoon pepper
Mix well and form into bite-sized balls. Place on a cookie sheet and bake at 375 degrees for 20 minutes.
2 cups stuffing mix
6 eggs, beaten
¾ cup melted margarine
¾ tablespoon garlic powder
2 large onions chopped finely
½ to ¾ cup grated parmesan
½ cup chopped parsley
1 teaspoon pepper
Mix well and form into bite-sized balls. Place on a cookie sheet and bake at 375 degrees for 20 minutes.
Spinach Artichoke Dip
1 pound provolone
1 pound mozzarella
½ pound pecorino romano
2 boxes chopped frozen spinach, squeezed dry
2 jars alfredo sauce
2 cans quartered artichokes, chopped small
2 cloves garlic, chopped finely
Salt and pepper to taste
Mix and scoop into 2 pie plates (plus some left over to fill little ramekins with and freeze for a dip fix later on). Bake at 375 degrees for 30 minutes or until lightly golden and bubbly. Serve with Tostidos.
1 pound mozzarella
½ pound pecorino romano
2 boxes chopped frozen spinach, squeezed dry
2 jars alfredo sauce
2 cans quartered artichokes, chopped small
2 cloves garlic, chopped finely
Salt and pepper to taste
Mix and scoop into 2 pie plates (plus some left over to fill little ramekins with and freeze for a dip fix later on). Bake at 375 degrees for 30 minutes or until lightly golden and bubbly. Serve with Tostidos.
Corn Casserole
1 egg, beaten
1 cup sour cream
1 stick melted margarine
1 can corn (drain ½ of the water off)
1 can cream style corn
1 box (8 ½ oz) Jiffy corn muffin mix
Bake in greased 8x12” dish at 350 degrees for 45 minutes.
1 cup sour cream
1 stick melted margarine
1 can corn (drain ½ of the water off)
1 can cream style corn
1 box (8 ½ oz) Jiffy corn muffin mix
Bake in greased 8x12” dish at 350 degrees for 45 minutes.
Hot Artichoke Dip
2 cans chopped artichokes
2 cups parmesan cheese
1 cup mayonnaise
Bake in a pie plate for ½ hour at 425 degrees. Serve hot with Triscuits.
2 cups parmesan cheese
1 cup mayonnaise
Bake in a pie plate for ½ hour at 425 degrees. Serve hot with Triscuits.
Buffalo Chicken Dip
2 large cans chicken breast, shredded
1 small bottle Hidden Valley ranch dressing
1 pound bag shredded cheddar cheese
1 package cream cheese
Frank’s Red Hot to taste ( I think I usually use about a 1/4 cup)
Melt all the ingredients together in a pan, leaving out a handful of cheddar. Put mixture into the crockpot, sprinkle the cheese on top, and let simmer for at least 2 hours before serving. Serve this with Tostidos Scoops.
1 small bottle Hidden Valley ranch dressing
1 pound bag shredded cheddar cheese
1 package cream cheese
Frank’s Red Hot to taste ( I think I usually use about a 1/4 cup)
Melt all the ingredients together in a pan, leaving out a handful of cheddar. Put mixture into the crockpot, sprinkle the cheese on top, and let simmer for at least 2 hours before serving. Serve this with Tostidos Scoops.
Coleslaw
1 pound pre-packaged coleslaw mix (shredded cabbage and carrots)
1 package chicken flavored ramen noodles
1 cup slivered toasted almonds (350 degrees on tin foil for a few minutes)
½ cup sugar
½ cup vegetable oil
¼ cup vinegar
1 teaspoon salt
pepper to taste
Mix the dressing and ramen seasoning. Pour over slaw and mix well. Refrigerate over night. Immediately before serving, top with crushed ramen noodles (not cooked – crunchy right out of the package).
1 package chicken flavored ramen noodles
1 cup slivered toasted almonds (350 degrees on tin foil for a few minutes)
½ cup sugar
½ cup vegetable oil
¼ cup vinegar
1 teaspoon salt
pepper to taste
Mix the dressing and ramen seasoning. Pour over slaw and mix well. Refrigerate over night. Immediately before serving, top with crushed ramen noodles (not cooked – crunchy right out of the package).
Chicken Marsala
4 boneless, skinless chicken breast halves (split these and then pound them thin)
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
Combine the flour, salt, pepper and oregano. Heat the oil and butter in a skillet until it bubbles. Coat the chicken in the flour mixture, then shake off the excess. Cook in the skillet for about two minutes, until it is lightly browned on one side. Turn the chicken over, and add the mushrooms. Cook another 2 minutes until the other side of the chicken is lightly browned. Stir the mushrooms to cook evenly. Add the wine and then cover the skillet, turn the heat down and simmer this for about 10 minutes.
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
Combine the flour, salt, pepper and oregano. Heat the oil and butter in a skillet until it bubbles. Coat the chicken in the flour mixture, then shake off the excess. Cook in the skillet for about two minutes, until it is lightly browned on one side. Turn the chicken over, and add the mushrooms. Cook another 2 minutes until the other side of the chicken is lightly browned. Stir the mushrooms to cook evenly. Add the wine and then cover the skillet, turn the heat down and simmer this for about 10 minutes.
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
Combine eggs, pumpkin, and sugar together in a bowl and mix together well. Combine dry ingredients together in a separate bowl and then combine with the pumpkin mixture. Mix well - consistency should be smooth. Spray a medium jelly roll pan with baking spray. Put a piece of wax paper on top of the greased jelly roll pan, pressing into the bottom and the sides, and making sure that there is extra paper sticking out over the edges (so that you can pull this off later). Spray the wax paper with the baking spray as well (the object is to make sure that the pumpkin roll does not stick). Pour pumpkin mixture on the top of the wax paper, and bake for 15 minutes at 350 degrees.
While this is baking, mix up the filling:
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla
Mix these ingredients together until smooth and creamy. Remove the pumpkin cake from the oven and let cool for a few minutes. Next, remove the cake from the jelly roll pan by flipping the pan onto a clean tea towel, cake side down. The jelly roll pan should lift off easily, leaving the waxed paper. Peel off paper. Spread the cream cheese filling over the whole pumpkin cake evenly. Next, start rolling the cake (while it is still warm) so that it looks like a big swiss cake roll (from one end to the other). Make sure the roll is as tight as you can get it. Wrap the roll in waxed paper and chill in the fridge until you are ready to slice and serve.
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
Combine eggs, pumpkin, and sugar together in a bowl and mix together well. Combine dry ingredients together in a separate bowl and then combine with the pumpkin mixture. Mix well - consistency should be smooth. Spray a medium jelly roll pan with baking spray. Put a piece of wax paper on top of the greased jelly roll pan, pressing into the bottom and the sides, and making sure that there is extra paper sticking out over the edges (so that you can pull this off later). Spray the wax paper with the baking spray as well (the object is to make sure that the pumpkin roll does not stick). Pour pumpkin mixture on the top of the wax paper, and bake for 15 minutes at 350 degrees.
While this is baking, mix up the filling:
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla
Mix these ingredients together until smooth and creamy. Remove the pumpkin cake from the oven and let cool for a few minutes. Next, remove the cake from the jelly roll pan by flipping the pan onto a clean tea towel, cake side down. The jelly roll pan should lift off easily, leaving the waxed paper. Peel off paper. Spread the cream cheese filling over the whole pumpkin cake evenly. Next, start rolling the cake (while it is still warm) so that it looks like a big swiss cake roll (from one end to the other). Make sure the roll is as tight as you can get it. Wrap the roll in waxed paper and chill in the fridge until you are ready to slice and serve.
Taco Dip
8 oz cream cheese (softened)
8 oz sour cream
1 packet dry taco seasoning (McCormack)
1 cup shredded cheddar cheese
1/4 head lettuce, shredded
1 tomato, diced
Salsa
black olives, sliced
Use an electric mixer (or the back of a spoon) to whip up the cream cheese so that it's extremely creamy. Add the sour cream, and then the taco seasoning. Mix until well combined, creamy, and smooth. Spread mixture on the bottom of a 9x9 square pan. Top with cheese, salsa, lettuce, tomatoes, cheese (again) and finally black olives. Chill in refrigerator. Serve with fritos scoops.
8 oz sour cream
1 packet dry taco seasoning (McCormack)
1 cup shredded cheddar cheese
1/4 head lettuce, shredded
1 tomato, diced
Salsa
black olives, sliced
Use an electric mixer (or the back of a spoon) to whip up the cream cheese so that it's extremely creamy. Add the sour cream, and then the taco seasoning. Mix until well combined, creamy, and smooth. Spread mixture on the bottom of a 9x9 square pan. Top with cheese, salsa, lettuce, tomatoes, cheese (again) and finally black olives. Chill in refrigerator. Serve with fritos scoops.
Pumpkin Chai Cupcakes
1 box Duncan Hines Moist Deluxe spice cake
15 oz Libby’s pumpkin puree
The icing is just a tub of Duncan Hines whipped cream cheese icing and a packet of dry instant chai mix (a powder, not the tea bag). This worked out really well and was the perfect compliment for the spiciness of the cake. I’ve also done it with a tub of cool whip and a packet of instant chai – much lighter and also extremely delicious.
15 oz Libby’s pumpkin puree
The icing is just a tub of Duncan Hines whipped cream cheese icing and a packet of dry instant chai mix (a powder, not the tea bag). This worked out really well and was the perfect compliment for the spiciness of the cake. I’ve also done it with a tub of cool whip and a packet of instant chai – much lighter and also extremely delicious.
Pizza Dip
1 can Campbell’s cream of mushroom soup
1 – 8 oz package Philly cream cheese
1 cup chopped up deli sandwich pepperoni
In a sauce pan, combine ingredients and heat until melted together. Transfer to a pie dish and pop in the oven at around 400 degrees until bubbly. Serve with ripped up Lender’s plain bagels.
Chocolate Chip Cookie Dough Cupcakes
Freeze 1.5 T balls over night, which keeps them from baking inside the cupcake. I just used Moist Deluxe yellow cake mix (with the pudding in the mix - can't go wrong with pudding) and filled the cupcake tins 3/4 of the way full. Just plop the frozen cookie dough ball on top of the batter. No need to press down or anything, the cupcake will rise as the frozen ball sinks. Bake at 350 degrees for 20 minutes.
For the cookie dough
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
Cookie Dough Buttercream Frosting
3 sticks softened butter
3/4 cup light brown sugar (packed)
3 1/2 cups powdered sugar
1/2 teaspoon salt
2 Tablespoons milk
1 teaspoon vanilla extract
For the cookie dough
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
Cookie Dough Buttercream Frosting
3 sticks softened butter
3/4 cup light brown sugar (packed)
3 1/2 cups powdered sugar
1/2 teaspoon salt
2 Tablespoons milk
1 teaspoon vanilla extract
Shredded Beef
1 stalk celery - chopped
3 onions - chopped
2-3 green peppers - chopped
1 1/2 thirty-two (32) ounce bottles of Heinz ketchup
5 Tablespoons BBQ sauce
5 Tablespoons vinegar
2 Tablespoons worchestershire sauce
1 cup brown sugar
2 3/4 cups water
8 pounds of chuck roast
Mix all the ingredients together and pour the sauce over the roasts. Cover and put in a 300 degree oven for 7 hours. I let this go overnight, and it's tender and delicious. When it comes out of the oven, shred the meat apart with two forks. All of the veggies turn to nothing-mush and just produce a wonderful sweet and tangy sauce. Let it cool to room temperature and lift off the layer of grease that forms on the top. Heat back up to serve.
3 onions - chopped
2-3 green peppers - chopped
1 1/2 thirty-two (32) ounce bottles of Heinz ketchup
5 Tablespoons BBQ sauce
5 Tablespoons vinegar
2 Tablespoons worchestershire sauce
1 cup brown sugar
2 3/4 cups water
8 pounds of chuck roast
Mix all the ingredients together and pour the sauce over the roasts. Cover and put in a 300 degree oven for 7 hours. I let this go overnight, and it's tender and delicious. When it comes out of the oven, shred the meat apart with two forks. All of the veggies turn to nothing-mush and just produce a wonderful sweet and tangy sauce. Let it cool to room temperature and lift off the layer of grease that forms on the top. Heat back up to serve.
Pumpkin Dip
2 cups (or a little more) of powdered sugar
1 can (8 oz) pumpkin
1 package (8oz) cream cheese, softened
1 teaspoon cinnamon
1 Tablespoon pumpkin pie spice
A little extra fresh ground nutmeg
Mix the softened cream cheese together (I mean really softened and creamy or else it will have weird white lumps that are impossible to smooth out later - I microwave mine for about 25 seconds) with the powdered sugar until very smooth. Add in the pumpkin ½ cup at a time and mix well. Mix in the spices and refrigerate for at least an hour before serving (it's better overnight). If you want to be really cute and festive, hollow out a little pumpkin and use that as your serving dish. Serve with ginger snaps or Nilla wafers.
1 can (8 oz) pumpkin
1 package (8oz) cream cheese, softened
1 teaspoon cinnamon
1 Tablespoon pumpkin pie spice
A little extra fresh ground nutmeg
Mix the softened cream cheese together (I mean really softened and creamy or else it will have weird white lumps that are impossible to smooth out later - I microwave mine for about 25 seconds) with the powdered sugar until very smooth. Add in the pumpkin ½ cup at a time and mix well. Mix in the spices and refrigerate for at least an hour before serving (it's better overnight). If you want to be really cute and festive, hollow out a little pumpkin and use that as your serving dish. Serve with ginger snaps or Nilla wafers.
Buffalo Chicken Puffs
Roll out a can of Pillsbury refrigerated pizza crust and cut into 24 squares. Fill with little scoops of buffalo chicken mixture, and make each one into a little pouch by pinching all four corners together and put the pinched part down into mini muffin tins coated in pam no-stick spray. Bake for 10-12 minutes at 425 degrees.
Filling:
1 can chicken breast, shredded
4-5 Tablespoons Hidden Valley ranch dressing
2-3 Tablespoons Frank's Red Hot
1/2 block cream cheese
approx 1 cup shredded cheddar cheese
Filling:
1 can chicken breast, shredded
4-5 Tablespoons Hidden Valley ranch dressing
2-3 Tablespoons Frank's Red Hot
1/2 block cream cheese
approx 1 cup shredded cheddar cheese
Hot Chicken Salad
3 cups cooked chicken breast, cut into small cubes
1/4 cup almonds
1 cup diced celery
1 teaspoon minced onion
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup mayo
Topping: 1 cup grated cheddar cheese & 1 cup crushed potato chips
Mix all ingredients except the topping and pour in a buttered casserole dish. Top with cheese and chips and bake at 375 degrees for 30 minutes until bubbly.
1/4 cup almonds
1 cup diced celery
1 teaspoon minced onion
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup mayo
Topping: 1 cup grated cheddar cheese & 1 cup crushed potato chips
Mix all ingredients except the topping and pour in a buttered casserole dish. Top with cheese and chips and bake at 375 degrees for 30 minutes until bubbly.
Cheesy Hashbrown Casserole
2 pounds hashbrown potatoes, defrosted
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced onion
1 can cream of chicken soup
1 cup milk
1 cup sour cream
2 cups grated sharp cheddar cheese
topping: 2 cups crushed corn flakes and 1/2 cup melted butter, combined
Mix all ingredients together and pour into a 9x13 inch baking pan. Spread mixture out evenly. Sprinkle the corn flake topping over the top of the potatoes, and bake at 350 degrees for 45 minutes.
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced onion
1 can cream of chicken soup
1 cup milk
1 cup sour cream
2 cups grated sharp cheddar cheese
topping: 2 cups crushed corn flakes and 1/2 cup melted butter, combined
Mix all ingredients together and pour into a 9x13 inch baking pan. Spread mixture out evenly. Sprinkle the corn flake topping over the top of the potatoes, and bake at 350 degrees for 45 minutes.
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