Thursday, November 4, 2010
Pioneer Woman's Favorite Meatloaf
Pioneer Woman does it again... I can see why it is her favorite and soon to be mine...
3-Cheese Stuffed Shells
Pioneer Woman rocks. That is all.
Seriously going to try this - maybe right now. You know, instead of making oatmeal for tomorrow's breakfast.
Seriously going to try this - maybe right now. You know, instead of making oatmeal for tomorrow's breakfast.
Baked Pumpkin Oatmeal
(Not my recipe but not sure where I found it - through a blog via a blog via a blog via a blog...)
Mix together;
2 3/4 c. oats
1/3 c. brown sugar,
1 t. cinnamon,
1/2 t. pumpkin pie spice, or more if you like
Add; 1 1/2 c. pureed pumpkin, fresh or canned,
2 beaten eggs,
1 T vanilla,
3 c. milk
Stir in 3/4 c. raisins or dried cranberries, 1/2 c. chopped nuts.
Pour into an 8 x 8 pan and bake 350 about 50 minutes.
Mix together;
2 3/4 c. oats
1/3 c. brown sugar,
1 t. cinnamon,
1/2 t. pumpkin pie spice, or more if you like
Add; 1 1/2 c. pureed pumpkin, fresh or canned,
2 beaten eggs,
1 T vanilla,
3 c. milk
Stir in 3/4 c. raisins or dried cranberries, 1/2 c. chopped nuts.
Pour into an 8 x 8 pan and bake 350 about 50 minutes.
Tuesday, May 25, 2010
Chocolate Pecan Cake
1 pkg (18.25 oz) devil's food cake mix
1 cup semi-sweet chocolate chips
1 cup chopped pecans
3 cans (16 oz each) white frosting
1 oz semi-sweet chocolate, grated
pecan halves, optional
Preheat oven to 350 F. Coat 2 (9-inch) round cake pans with cooking spray. Prepare cake mix according to package directions; stir in 1/2 cup chocolate chips and 1/2 cup chopped pecans.
Divide between pans; sprinkle with remaining chips. Bake 30 minutes or until toothpick, inserted, comes out clean. Cool 10 minutes and remove from pans; cool completely on racks.
Combine 1 cup frosting, grated chocolate and remaining chopped pecans. Place 1 cake layer on a serving plate; spread with frosting mixture. Top with second layer; spread top and sides with remaining frosting and, if desired, garnish with pecans
1 cup semi-sweet chocolate chips
1 cup chopped pecans
3 cans (16 oz each) white frosting
1 oz semi-sweet chocolate, grated
pecan halves, optional
Preheat oven to 350 F. Coat 2 (9-inch) round cake pans with cooking spray. Prepare cake mix according to package directions; stir in 1/2 cup chocolate chips and 1/2 cup chopped pecans.
Divide between pans; sprinkle with remaining chips. Bake 30 minutes or until toothpick, inserted, comes out clean. Cool 10 minutes and remove from pans; cool completely on racks.
Combine 1 cup frosting, grated chocolate and remaining chopped pecans. Place 1 cake layer on a serving plate; spread with frosting mixture. Top with second layer; spread top and sides with remaining frosting and, if desired, garnish with pecans
Sunday, May 9, 2010
Baker's Clay
4 cups all purpose flour
1 cup salt
1 1/2 cups water
Preheat oven to 350 F. Mix ingredients. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 F for one hour. Once cool, paint with colors.
1 cup salt
1 1/2 cups water
Preheat oven to 350 F. Mix ingredients. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 F for one hour. Once cool, paint with colors.
Coal Flowers
lump of coal or piece of brick
6 tbsp pickling salt
6 tbsp ammonia
6 tbsp bluing
6 tbsp water
food coloring
Put lump of coal into a dish (a fish bowl for example). Stir next 4 ingredients together for a long time (it takes a while to dissolve). Pour solution over coal. Drop different colors of food coloring on top. Just tiny drops and don't let the colors touch. Grows fast - overnight!
6 tbsp pickling salt
6 tbsp ammonia
6 tbsp bluing
6 tbsp water
food coloring
Put lump of coal into a dish (a fish bowl for example). Stir next 4 ingredients together for a long time (it takes a while to dissolve). Pour solution over coal. Drop different colors of food coloring on top. Just tiny drops and don't let the colors touch. Grows fast - overnight!
Strawberry Shortcake
Biscuits:
2 cup flour
1 tbsp sugar
4 tbsp butter
1 tbsp baking powder
1/2 tsp salt
2 eggs
1/3 cup light cream
Strawberry filling:
7 1/2 cup sliced strawberries
1 cup whole strawberries
1/2 cup sugar
Preheat oven to 425. For biscuits sift together flour, baking powder, sugar and salt. Cut in butter until it resembles small peas. Make a well in the center.
Beat the eggs. Combine eggs and cream and pour into well. Mix lightly and just long enough to make dough hold together.
On a lightly floured surface, pat dough to about 1/2 inch thick. Cut out with biscuit cutter. Place cakes on a lightly greased sheet and bake 10-15 minutes, or until golden brown. When done, split while hot, spread with butter and fill with strawberry filling.
For filling:
Mash sliced strawberries lightly with a fork; stir in sugar. Refrigerate for at least one hour; wash, hull and drain whole strawberries.
At serving time, stir the whole berries into chilled sugar berries and use the mixture between and on top of cakes. Top with whipped cream.
Serves 6
2 cup flour
1 tbsp sugar
4 tbsp butter
1 tbsp baking powder
1/2 tsp salt
2 eggs
1/3 cup light cream
Strawberry filling:
7 1/2 cup sliced strawberries
1 cup whole strawberries
1/2 cup sugar
Preheat oven to 425. For biscuits sift together flour, baking powder, sugar and salt. Cut in butter until it resembles small peas. Make a well in the center.
Beat the eggs. Combine eggs and cream and pour into well. Mix lightly and just long enough to make dough hold together.
On a lightly floured surface, pat dough to about 1/2 inch thick. Cut out with biscuit cutter. Place cakes on a lightly greased sheet and bake 10-15 minutes, or until golden brown. When done, split while hot, spread with butter and fill with strawberry filling.
For filling:
Mash sliced strawberries lightly with a fork; stir in sugar. Refrigerate for at least one hour; wash, hull and drain whole strawberries.
At serving time, stir the whole berries into chilled sugar berries and use the mixture between and on top of cakes. Top with whipped cream.
Serves 6
Rolled Ginger Cookies
1/4 cup hard margarine, softened
1/2 cup sugar
1/2 cup (mild) molasses
1/3 cup water
3 1/4 cup flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
With rack in center of oven, preheat to 350 F. Grease cookie sheet. Cream margarine and sugar. Add molasses and water. Mix in remaining ingredients. Roll dough to 1/8 inch; cut with cookie cutters. Bake 8-10 minutes and let stand 2 minutes. Remove cookies to wax paper to cool completely. Makes 3 dozen.
1/2 cup sugar
1/2 cup (mild) molasses
1/3 cup water
3 1/4 cup flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
With rack in center of oven, preheat to 350 F. Grease cookie sheet. Cream margarine and sugar. Add molasses and water. Mix in remaining ingredients. Roll dough to 1/8 inch; cut with cookie cutters. Bake 8-10 minutes and let stand 2 minutes. Remove cookies to wax paper to cool completely. Makes 3 dozen.
Enchilada Casserole
1 lb ground beef
1 jar salsa
2 tsp chili powder
1/2 tsp red pepper flakes
1-10 count tortilla shells
2 cups shredded cheddar
2 tsp garlic salt
1/4 cup water
Brown beef & drain well. Add spices and water, and boil for about 5 minutes - until water is almost completely absorbed. Add 1/2 salsa and 1 cup cheese, mix well. Fill each tortilla with 2 tbsp of mixture, rolling as you go. Place filled tortillas seam down in a 9x13 glass dish. Top with remaining salsa and cheddar. Bake uncovered for 20-25 minutes at 350 F.
1 jar salsa
2 tsp chili powder
1/2 tsp red pepper flakes
1-10 count tortilla shells
2 cups shredded cheddar
2 tsp garlic salt
1/4 cup water
Brown beef & drain well. Add spices and water, and boil for about 5 minutes - until water is almost completely absorbed. Add 1/2 salsa and 1 cup cheese, mix well. Fill each tortilla with 2 tbsp of mixture, rolling as you go. Place filled tortillas seam down in a 9x13 glass dish. Top with remaining salsa and cheddar. Bake uncovered for 20-25 minutes at 350 F.
Parmesan Chicken
Mix 1 cup mayonnaise, 1/2 cup parmesan cheese &2 tsp oregano. Spoon over 2-3 lbs chicken and bake for 45 minutes at 375 F. Serves 4-6.
Bacon Ranch Dip
1 can (2.8 oz) Real Bacon Pieces
2 cup Ranch dressing
1 cup sour cream
1/2 cup parmesan cheese
2 green onions, sliced
Mix all ingredients; cover and chill. Serve with veggies or chips.
2 cup Ranch dressing
1 cup sour cream
1/2 cup parmesan cheese
2 green onions, sliced
Mix all ingredients; cover and chill. Serve with veggies or chips.
Baked Chicken Broccoli and Rice
4 chicken breast halves or legs
1 can cream of chicken and broccoli soup
3/4 cup uncooked regular grain rice
1 1/2 cups water
pepper
paprika
Remove skin from chicken. In an 8-cup (2-liter) oblong baking dish, combine soup, water and rice. Arrange chicken on rice; sprinkle with pepper and paprika. Bake at 375 F for 50-60 minutes, without cover, or until chicken is no longer pink and rice is tender.
Makes 4 servings.
1 can cream of chicken and broccoli soup
3/4 cup uncooked regular grain rice
1 1/2 cups water
pepper
paprika
Remove skin from chicken. In an 8-cup (2-liter) oblong baking dish, combine soup, water and rice. Arrange chicken on rice; sprinkle with pepper and paprika. Bake at 375 F for 50-60 minutes, without cover, or until chicken is no longer pink and rice is tender.
Makes 4 servings.
Bacon Cheeseball
1 lb low fat cream cheese
4 scallions, finely chopped
1 c finely chopped walnuts
1/2 lb bacon, browned and crumbled
1 med gr tomatoe, finely chopped
Combine. Cover with walnuts and chill at least one hour.
Serve with unpeeled apple, crackers...
4 scallions, finely chopped
1 c finely chopped walnuts
1/2 lb bacon, browned and crumbled
1 med gr tomatoe, finely chopped
Combine. Cover with walnuts and chill at least one hour.
Serve with unpeeled apple, crackers...
Tea Biscuits
1 cup flour
1 tbsp sugar
2 tsp baking powder
1/4 cup margarine
6 tbsp milk
Preheat oven to 425 F. Combine first 3 ingredients in a bowl and stir together. Cut margarine in until crumbly. Pour in milk. Stir quickly to combine. Dough should be soft. Turn out on a lightly floured surface. Knead gently 8-10 times. Roll or pat 1/4-1/2 inches thick (or half the thickness you want the baked product when finished). Cut with a small round cookie cutter. Place on a greased cookie sheet or parchment paper.
If desired, brush biscuit with milk before baking.
Bake 425 F for 12-15 minutes.
1 tbsp sugar
2 tsp baking powder
1/4 cup margarine
6 tbsp milk
Preheat oven to 425 F. Combine first 3 ingredients in a bowl and stir together. Cut margarine in until crumbly. Pour in milk. Stir quickly to combine. Dough should be soft. Turn out on a lightly floured surface. Knead gently 8-10 times. Roll or pat 1/4-1/2 inches thick (or half the thickness you want the baked product when finished). Cut with a small round cookie cutter. Place on a greased cookie sheet or parchment paper.
If desired, brush biscuit with milk before baking.
Bake 425 F for 12-15 minutes.
Chocolate Cupcakes
1/2 cup melted marg/oil
3 tbsp cocoa
1 tsp baking soda
1 cup milk
1 1/2 cups flour
1 cup sugar
2 eggs
1/2 tsp baking powder
1 tsp vanilla
Mix together well. Stir and bake at 350F for about 20 minutes.
3 tbsp cocoa
1 tsp baking soda
1 cup milk
1 1/2 cups flour
1 cup sugar
2 eggs
1/2 tsp baking powder
1 tsp vanilla
Mix together well. Stir and bake at 350F for about 20 minutes.
Quick and Easy Taco Dip
1 (8 oz) package cream cheese, softened
3/4 tsp taco seasoning mix
1/3 cup salsa
8 oz shredded cheddar
In medium bowl, mix cream cheese, taco seasoning and salsa. Spread mixture into a shallow serving dish or 8-inch baking pan. Top with cheddar. Chill approximately 1 hour. Yields 2.5 cups.
3/4 tsp taco seasoning mix
1/3 cup salsa
8 oz shredded cheddar
In medium bowl, mix cream cheese, taco seasoning and salsa. Spread mixture into a shallow serving dish or 8-inch baking pan. Top with cheddar. Chill approximately 1 hour. Yields 2.5 cups.
Greek Lemon Chicken
3 lbs boneless, skinless chicken breasts
2 tsp dried oregano
1/2 tsp salt
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, crushed
1/4 tsp black pepper
1 lemon sliced
Preheat oven to 375 F. Arrange chicken in a 13x9 inch baking dish. In a bowl, combine lemon juice, oregano, salt and pepper. Pour over chicken. Cook the chicken until well done, 40-45 minutes. Brush olive oil over chicken every 5 minutes, occasionally turn the chicken. During the last 5 minutes, top with lemon slices.
Serves 8
2 tsp dried oregano
1/2 tsp salt
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, crushed
1/4 tsp black pepper
1 lemon sliced
Preheat oven to 375 F. Arrange chicken in a 13x9 inch baking dish. In a bowl, combine lemon juice, oregano, salt and pepper. Pour over chicken. Cook the chicken until well done, 40-45 minutes. Brush olive oil over chicken every 5 minutes, occasionally turn the chicken. During the last 5 minutes, top with lemon slices.
Serves 8
Cherry Tomatoes filled with Goat Cheese
1/4 lb goat cheese
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
Chicken Sweets
Chicken parts
1 cup white sugar
3 tbsp soy sauce
1 cup vinegar
1/4 cup water
1 tbsp cornstarch
Brown chicken parts in frying pan and put in casserole dish. Mix together remaining ingredients. Pour over chicken. Bake for 1 hour at 300 F.
This sauce is good with ribs or meatballs
1 cup white sugar
3 tbsp soy sauce
1 cup vinegar
1/4 cup water
1 tbsp cornstarch
Brown chicken parts in frying pan and put in casserole dish. Mix together remaining ingredients. Pour over chicken. Bake for 1 hour at 300 F.
This sauce is good with ribs or meatballs
Taco Tater Tot Casserole
1 lb ground beef
1/4 cup water
1 can whole kernel corn
1/2 pkg tater tots
1 pkg taco seasoning
1/2 cup onion, diced
1 jar salsa
Preheat oven to 350 F. Brown beef and onion and drain. Add taco seasoning and water, and simmer until liquid is gone. In a 9x13 pan/dish, spread taco meat, layer corn and top with a single row of tater tots. Spread salsa on top of everything and cook for about 1 hour. Spread sour cream on each serving.
1/4 cup water
1 can whole kernel corn
1/2 pkg tater tots
1 pkg taco seasoning
1/2 cup onion, diced
1 jar salsa
Preheat oven to 350 F. Brown beef and onion and drain. Add taco seasoning and water, and simmer until liquid is gone. In a 9x13 pan/dish, spread taco meat, layer corn and top with a single row of tater tots. Spread salsa on top of everything and cook for about 1 hour. Spread sour cream on each serving.
Horseradish Sauce
1 cup sour cream
1/2 tsp lemon juice
1/8 tsp salt
2 tbsp horseradish
1/4 tsp worcestershire sauce
1/8 tsp pepper
Mix all ingredients and refrigerate.
1/2 tsp lemon juice
1/8 tsp salt
2 tbsp horseradish
1/4 tsp worcestershire sauce
1/8 tsp pepper
Mix all ingredients and refrigerate.
Mushroom Sauce
3 oz can mushrooms
2/3 cup boiling water
2 tbsp flour
2 tsp Worcestershire sauce
1 bouillion cube
2 tbsp butter
1/2 cup sour cream
Drain mushrooms and chop into small pieces. Dissolve bouillion cube in boiling water. Melt 2 tbsp butter over low heat and blend in flour. Add bouillion mixture all at once and mix well. Cook quickly; stir constantly untl the mixture is thickened and bubbly.
Stir in sour cream, mushrooms and worcestershire. Heat through and serve hot with beef fondue, steak or hamburgers.
Makes 1 and 1/3 cup.
2/3 cup boiling water
2 tbsp flour
2 tsp Worcestershire sauce
1 bouillion cube
2 tbsp butter
1/2 cup sour cream
Drain mushrooms and chop into small pieces. Dissolve bouillion cube in boiling water. Melt 2 tbsp butter over low heat and blend in flour. Add bouillion mixture all at once and mix well. Cook quickly; stir constantly untl the mixture is thickened and bubbly.
Stir in sour cream, mushrooms and worcestershire. Heat through and serve hot with beef fondue, steak or hamburgers.
Makes 1 and 1/3 cup.
Chocolate Dessert
This is such a yummy dessert. My dear granny used to make it for us ALL the time.
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp cocoa
Mix together. Make a well in it and pour in 1/2 cup milk, 2 tbsp melted butter, vanilla and beat until smooth. Add 1/2 cup chopped nuts. Pour into a greased baking pan.
Mix together
1/2 cup sugar
1/2 cup brown sugar
3 tbsp cocoa
Sift over the batter in the pan. Pour over 1 cup cold water over top and Bake for 45 minutes at 350 degrees F.
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp cocoa
Mix together. Make a well in it and pour in 1/2 cup milk, 2 tbsp melted butter, vanilla and beat until smooth. Add 1/2 cup chopped nuts. Pour into a greased baking pan.
Mix together
1/2 cup sugar
1/2 cup brown sugar
3 tbsp cocoa
Sift over the batter in the pan. Pour over 1 cup cold water over top and Bake for 45 minutes at 350 degrees F.
Wednesday, March 24, 2010
Jamie Oliver's Roasted Vegetables with Basil
Roasting brings out the best of veggies in a side dish sized for a crowd.
Prep Time: 20 min
Total Time: 1 hour 20 min
Makes: 12 servings (1/2 cup each)
3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups Green Giant® SELECT® frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves
1. Heat oven to 450°F. Spray 15 x 10 x 1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
2. Add frozen green beans to vegetable mixture in pan; stir to mix.
3. Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
Can't wait to check out this show
Prep Time: 20 min
Total Time: 1 hour 20 min
Makes: 12 servings (1/2 cup each)
3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups Green Giant® SELECT® frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves
1. Heat oven to 450°F. Spray 15 x 10 x 1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
2. Add frozen green beans to vegetable mixture in pan; stir to mix.
3. Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
Can't wait to check out this show
Jamie Oliver's Classic Tomato Spaghetti.
(new show by Mr Oliver coming soon to ABC and it looks fabulous! I got this recipe off the site from the show. Jamie Oliver's Food Revolution.)
Serves 4-6
2 cloves of garlic
1 fresh red chile
a small bunch of fresh basil
sea salt and freshly ground pepper
1 pound dried spaghetti
olive oil
1 x 14-oz can of diced tomatoes
4 oz Parm cheese
Peel and finely slice the garlic. Finely slice the chile (half and seed first if you don't want the auce too hot). Pick the basil leaves off the stalks and put to one side; finely chop the stalks.
Bring large pan of salted water to a boil, add the spaghetti and cook according to instructions. Meanwhile, put a large saucepan on a medium heat and add some olive oil. Add the garlic, chile, and basil satalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti and transfer to the pan of sauce and stir well. Add more salt and pepper to taste (if needed).
These can be added to your tomato sauce when it is finished. Stir in and warm through.
*Add a handful of baby spinach leaves to the sauce at the same time you add the pasta - when the leaves have wilted remove from the heat and serve with crumbled feta on top.
I have made something similar to this but without the canned tomatoes. Heat up olive oil in a saucepan, add baby spinach leaves and halved cherry tomatoes and garlic. Add to pasta and toss with crumbled feta cheese. Season with pepper.
Serves 4-6
2 cloves of garlic
1 fresh red chile
a small bunch of fresh basil
sea salt and freshly ground pepper
1 pound dried spaghetti
olive oil
1 x 14-oz can of diced tomatoes
4 oz Parm cheese
Peel and finely slice the garlic. Finely slice the chile (half and seed first if you don't want the auce too hot). Pick the basil leaves off the stalks and put to one side; finely chop the stalks.
Bring large pan of salted water to a boil, add the spaghetti and cook according to instructions. Meanwhile, put a large saucepan on a medium heat and add some olive oil. Add the garlic, chile, and basil satalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti and transfer to the pan of sauce and stir well. Add more salt and pepper to taste (if needed).
These can be added to your tomato sauce when it is finished. Stir in and warm through.
*Add a handful of baby spinach leaves to the sauce at the same time you add the pasta - when the leaves have wilted remove from the heat and serve with crumbled feta on top.
I have made something similar to this but without the canned tomatoes. Heat up olive oil in a saucepan, add baby spinach leaves and halved cherry tomatoes and garlic. Add to pasta and toss with crumbled feta cheese. Season with pepper.
Tuesday, March 2, 2010
Crab Rangoon
Ingredients
3 ounces reduced-fat cream cheese
X Featured sponsor Got a Philly Phavorite? Enter your recipe now for the chance to win up to $5,000 and more. Enter now»
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Directions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.
tasteofhome.com
3 ounces reduced-fat cream cheese
X Featured sponsor Got a Philly Phavorite? Enter your recipe now for the chance to win up to $5,000 and more. Enter now»
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Directions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.
tasteofhome.com
Monday, March 1, 2010
Sweet n Hot Mustard Dip
Ingredients
1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices
Directions
In a blender, combine the first five ingredients; cover and process until blended.
Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
tasteofhome.com
1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices
Directions
In a blender, combine the first five ingredients; cover and process until blended.
Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
tasteofhome.com
Beary Good Snack Mix
Found this at tasteofhome.com.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
Wednesday, February 17, 2010
Chocodilias
1 6-inch flour tortilla
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows
Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.
Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows
Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.
Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.
Moose Lips
Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
You're-an-angel cake
1 box angel food cake mix
1 Tbsp orange zest
Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioner's sugar
Garnish: fresh pomegranate seeds
Heat oven to 350 F. You need a 10-inch tube pan with removable bottom. Prepare cake mix as directed on package. Stir in zest. Pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.
Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of the cake, letting excess drip down the sides. Sprinkle the top with pomegranate seeds.
(Bake the cake up to 2 days ahead. Leave in pan, covered and at room temperature. Remove from pan and glaze the day of serving.
1 Tbsp orange zest
Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioner's sugar
Garnish: fresh pomegranate seeds
Heat oven to 350 F. You need a 10-inch tube pan with removable bottom. Prepare cake mix as directed on package. Stir in zest. Pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.
Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of the cake, letting excess drip down the sides. Sprinkle the top with pomegranate seeds.
(Bake the cake up to 2 days ahead. Leave in pan, covered and at room temperature. Remove from pan and glaze the day of serving.
Stove Top Easy Chicken Bake
1 pkg Stove Top Stuffing for Chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing
Bake 30 minutess or until chicken is cooked through.
Serves 6.
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing
Bake 30 minutess or until chicken is cooked through.
Serves 6.
Peanut Butter Cookies
3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
Easy Parmesan Garlic Chicken
1/2 c grated parmesan cheese
1 envelope Italian Salad Dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water and coat with cheese mixture. Place in a shallow baking dish.
Bake at 400 F for 20 to 25 min or until chicken is cooked through.
Serves 6.
1 envelope Italian Salad Dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water and coat with cheese mixture. Place in a shallow baking dish.
Bake at 400 F for 20 to 25 min or until chicken is cooked through.
Serves 6.
Chocolate Pecan Pie
1 refrigerated pie crust (15 oz box)
2 eggs
1/2 c all-purpose flour
1/4 c sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
2 cups milk chocolate chips
12 pecan halves for garnish
Heat oven to 325F. Fit the pie crust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill.
In a large bowl, beat eggs; beat in flour and then sugar. Continue to beat for 1 minute. Stir in butter and vanilla until completely combined. Fold in chopped peacans and 1 cup of the chocolate chips. Pour into the pie crust.
Bake at 325 F for 55 minutes or until edges are golden. Remove from oven and cool on a wire rack. Place remaining chocolate chips in a small microwave-safe glass bowl. Microwave on high for 1 minute. Stir. Microwave for an additional 30 seconds. Stir until smooth. Spread melted chocolate over top of pie and garnish with the remaining pecan halves. Allow to cool completely.
2 eggs
1/2 c all-purpose flour
1/4 c sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
2 cups milk chocolate chips
12 pecan halves for garnish
Heat oven to 325F. Fit the pie crust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill.
In a large bowl, beat eggs; beat in flour and then sugar. Continue to beat for 1 minute. Stir in butter and vanilla until completely combined. Fold in chopped peacans and 1 cup of the chocolate chips. Pour into the pie crust.
Bake at 325 F for 55 minutes or until edges are golden. Remove from oven and cool on a wire rack. Place remaining chocolate chips in a small microwave-safe glass bowl. Microwave on high for 1 minute. Stir. Microwave for an additional 30 seconds. Stir until smooth. Spread melted chocolate over top of pie and garnish with the remaining pecan halves. Allow to cool completely.
Creamy Pumpkin Pie
1/2 cup cold milk
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.
Sweet and Sour Sauce
1/2 c cold water
1/2 c brown sugar
1/4 c vinegar
1/4 c ketchup
1/2 c water
1 Tbsp cornstarch
Mix together the 1/2 c of cold water, sugar, vinegar and ketchup. Mix 1/2 c water and cornstarch. Add this to the first liquid and boil until thickened.
1/2 c brown sugar
1/4 c vinegar
1/4 c ketchup
1/2 c water
1 Tbsp cornstarch
Mix together the 1/2 c of cold water, sugar, vinegar and ketchup. Mix 1/2 c water and cornstarch. Add this to the first liquid and boil until thickened.
Cabbage/Veggie Soup
6 large green onions
2 green peppers
1 or 2 cand of tomatoes (diced or whole)
3 carrots
1 container (10 oz or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix (we didn't use so optional)
1 or 2 cubes of bouillon (optional)
1 48 oz can of V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc. (we used italian seasoning, oregano and lots of black pepper)
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper into bite sized pieces and add to the pot.
Take the outer leaves off the cabbage, cut into bite sized pieces and add to the pot.
Clean carrots, slice and add.
Slice mushrooms into thick slices and add.
If you would like a spicy soup, add a small amount of curry or cayene pepper now.
You can use beef or chicken bouillon cubes for seasonings as these have all the salt and flavorings you will need.
Use about 12 cups of water (or 8 cups water and the V8 juice), cover and put on low heat. Let soup cook for a long time - 2 hours works well. Season to taste with salt and pepper.
We cooked ours on Low heat in the slow cooker while we were at work. This is a very good and filling soup and it would freeze well.
2 green peppers
1 or 2 cand of tomatoes (diced or whole)
3 carrots
1 container (10 oz or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix (we didn't use so optional)
1 or 2 cubes of bouillon (optional)
1 48 oz can of V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc. (we used italian seasoning, oregano and lots of black pepper)
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper into bite sized pieces and add to the pot.
Take the outer leaves off the cabbage, cut into bite sized pieces and add to the pot.
Clean carrots, slice and add.
Slice mushrooms into thick slices and add.
If you would like a spicy soup, add a small amount of curry or cayene pepper now.
You can use beef or chicken bouillon cubes for seasonings as these have all the salt and flavorings you will need.
Use about 12 cups of water (or 8 cups water and the V8 juice), cover and put on low heat. Let soup cook for a long time - 2 hours works well. Season to taste with salt and pepper.
We cooked ours on Low heat in the slow cooker while we were at work. This is a very good and filling soup and it would freeze well.
Cinnamin-Vanilla Yogurt Dip
1 tsp honey
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
Freezer French toast
Make your own freezer french toast rather than buying similar commercial frozen ones from the grocery store! Makes 16 slices for quick breakfasts.
5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread
Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.
To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.
5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread
Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.
To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.
Freezer Hot Sub Sandwiches
Place frozen in the lunch in the morning and it will be thawed by lunchtime! Makes 8 sub sandwiches, can easily double or triple for a month's worth of lunches!
8 individual 6" submarine style buns
Margarine
8 slices meat (salami, ham, etc)
8 slices mozzarella cheese
8 slices cooked turkey or chicken
4 oz crumbled blue cheese (optional)
Slice each bun into three pieces horizontally, spreading margarine in each layer. In the top layer, add turkey/chicken and blue cheese. Bottom layer, add salami/ham and cheese. Wrap and freeze.
Remove from freezer and allow to thaw. Reheat in microwave oven (30 seconds to 2 minutes)
8 individual 6" submarine style buns
Margarine
8 slices meat (salami, ham, etc)
8 slices mozzarella cheese
8 slices cooked turkey or chicken
4 oz crumbled blue cheese (optional)
Slice each bun into three pieces horizontally, spreading margarine in each layer. In the top layer, add turkey/chicken and blue cheese. Bottom layer, add salami/ham and cheese. Wrap and freeze.
Remove from freezer and allow to thaw. Reheat in microwave oven (30 seconds to 2 minutes)
Freezer Garlic Bread
Loaf of french bread
1 cup butter or margarine, softened
2 cloves of garlic, peeled and crushed
Take a loaf of french bread, and make cuts every once inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag.
To serve, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve
1 cup butter or margarine, softened
2 cloves of garlic, peeled and crushed
Take a loaf of french bread, and make cuts every once inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag.
To serve, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High.
Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.
Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.
Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High.
Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.
Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.
Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Peanut Butter Apple Roll-ups
1 small whole wheat tortilla
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
Fresh Fruit with Spiced Chips & strawberry dip
Spiced Crisps
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
Minty Grape Pops
1/2 cup fresh or bottled lime juice
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
Wild-Berry Pops
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
Ego's Your Way
These two recipes were taken out of a Family Circle magazine ad for Ego waffles.
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Herb Biscuits
2 cups all purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 cup milk
1 egg
4 Tbsp unsalted butter, melted
2 Tbsp chopped, flat-leafed parsley
1 Tbsp each minced sage and thyme
Heat oven to 400 F. In large mixing bowl combine all-purpose flour, sugar, baking powder and salt. In separate bowl, whisk together milk, egg, melted butter, chopped parsley adn minced sage and thyme. Make a well in center of dry ingredients. Pour milk into center of well. Using fork, stir flour mixture until combined. Divide herbed batter among 12-cup muffin tin lightly coated with cooking spray.
Bake 18 minutes or until golden brown.
Makes 12 biscuits.
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 cup milk
1 egg
4 Tbsp unsalted butter, melted
2 Tbsp chopped, flat-leafed parsley
1 Tbsp each minced sage and thyme
Heat oven to 400 F. In large mixing bowl combine all-purpose flour, sugar, baking powder and salt. In separate bowl, whisk together milk, egg, melted butter, chopped parsley adn minced sage and thyme. Make a well in center of dry ingredients. Pour milk into center of well. Using fork, stir flour mixture until combined. Divide herbed batter among 12-cup muffin tin lightly coated with cooking spray.
Bake 18 minutes or until golden brown.
Makes 12 biscuits.
Black Berry Spinach Salad
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. I would use a nice light dressing like a Tuscan Italian or something similar.
Serves 8
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. I would use a nice light dressing like a Tuscan Italian or something similar.
Serves 8
Blueberry Walnut Salad
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.
Serves 6
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.
Serves 6
Almost Stuffed Peppers
1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
In a large skillet, brown beef; drain. Set beef aside and keep warm. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Serves 6
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
In a large skillet, brown beef; drain. Set beef aside and keep warm. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Serves 6
Baby Blue Punch
(0.13 ounce) package blue, berry flavored unsweetened drink mix
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (64 fluid ounce) bottle white cranberry juice
8 scoops vanilla ice cream
1 cup white sugar, or to taste
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
Great for a baby boy shower...float a couple rubber ducks in the top
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (64 fluid ounce) bottle white cranberry juice
8 scoops vanilla ice cream
1 cup white sugar, or to taste
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
Great for a baby boy shower...float a couple rubber ducks in the top
Green Beans with Bacon and Feta
8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.
Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.
Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.
Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.
Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.
Cake Ball Bites
1 13X9 baked cake *cake mix from box or homemade
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into fine pieces.
Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.
Follow the instructions on the almond bark package for melting.
When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.
Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.
Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.
Since the balls were frozen ... the chocolate melt sets up within a few minutes.
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into fine pieces.
Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.
Follow the instructions on the almond bark package for melting.
When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.
Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.
Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.
Since the balls were frozen ... the chocolate melt sets up within a few minutes.
Cream Cheese & Apple Bagel Bites
3 Tbsp spreadable cream cheese
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
Mexicali Meatloaf
1 lb hamburger
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar
Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.
In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.
Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.
Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or until hot.
(Costs $0.42/serving)
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar
Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.
In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.
Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.
Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or until hot.
(Costs $0.42/serving)
Warm Salad-Bowl Pasta
4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.
This would be great topped with a grilled chicken breast.
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.
This would be great topped with a grilled chicken breast.
Cinnamin-Raisin Bread
Dough:
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil
Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon
To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.
To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.
To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil
Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon
To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.
To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.
To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.
Swiss Steak - slow cooker
1 1/2 to 2 lbs round steak
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp oil
1 (16-oz) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp thick bottled steak sauce
Cut steak into serving-sized pieces. Coat with flour, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow-cooking pot, combine meat with tomoatoes, onion, celery and steak sauce, Cver pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp oil
1 (16-oz) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp thick bottled steak sauce
Cut steak into serving-sized pieces. Coat with flour, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow-cooking pot, combine meat with tomoatoes, onion, celery and steak sauce, Cver pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.
Old Fashioned Stew - Slow cooker
2 lbs beef stew, cut into 1 1/2-inch cubes
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)
Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)
Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.
Turnip Whip - Slow cooker
4 turnips, peeled and quartered
4 potatoes, peeled and quartered
2 Tbsp minced onion
1 tsp saltwater
1/4 cup light cream
2 Tbsp soft butter or margarine
1/2 tsp salt
1/8 tsp pepper
In slow cooker, combine turnips, potatoes, onions and 1 tsp salt. Cover with water. cover pot and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; add cream, butter, 1/2 tsp salt and pepper. Beat until fluffy.
Makes 6 servings.
4 potatoes, peeled and quartered
2 Tbsp minced onion
1 tsp saltwater
1/4 cup light cream
2 Tbsp soft butter or margarine
1/2 tsp salt
1/8 tsp pepper
In slow cooker, combine turnips, potatoes, onions and 1 tsp salt. Cover with water. cover pot and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; add cream, butter, 1/2 tsp salt and pepper. Beat until fluffy.
Makes 6 servings.
Stuffed Potatoes - slow cooker
5 to 6 large baking potatoes
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
chopped chives
Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.
Variation: add crumbled bacon and grated cheddar)
Makes 5 to 6 servings.
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
chopped chives
Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.
Variation: add crumbled bacon and grated cheddar)
Makes 5 to 6 servings.
Baked Apples - slow cooker
5 to 6 baking apples1/2 cup raisins or chopped dates1 cup brown sugar1 cup boiling waer2 Tbsp butter or margarine1/2 tsp ground cinnamon1/4 tsp ground nutmegCore apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.Makes 5 to 6 servings.
Cranberry Sauce - Slowcooker
1 (16-oz) package of fresh cranberries
2 cups sugar
1/4 cup water
Combine cranberries with sugar and wter in slow cooker. cover and cook on High 2 to 3 hours or until some of the cranberries have "popped". Makes about 4 cups.
2 cups sugar
1/4 cup water
Combine cranberries with sugar and wter in slow cooker. cover and cook on High 2 to 3 hours or until some of the cranberries have "popped". Makes about 4 cups.
Milk Chocolate Sauce - Crockpot
1 (16-oz) milk chocolate candy bar
1 cup light cream
1/3 cup butter
1 tsp vanilla
In slow cooker, break chocolate into small pieces. Add cream and butter. cover and cook on Low for 2 to 2 1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel food cake or ice cream.Makes about 3 cups.
1 cup light cream
1/3 cup butter
1 tsp vanilla
In slow cooker, break chocolate into small pieces. Add cream and butter. cover and cook on Low for 2 to 2 1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel food cake or ice cream.Makes about 3 cups.
Subscribe to:
Posts (Atom)