This is a quick sauce to serve over baked chicken or even grilled chicken.
1/2 Cup Honey
2 Tablespoons Soy Sauce
1/3 Cup Water
Mix and brush on chicken and grill or bake.
Tuesday, May 31, 2011
BANANA - VANILLA DESSERT
4 Cups Graham Crackers, crushed
1/4 Cup Butter or Marg.
2 Tablespoons Sugar
1 Large Box Instant Vanilla Pudding and Pie Filling
21/2 Cups Milk
3 Bananas, sliced
2 Cups Whipped Cream
1/2 Cup Toasted Shredded Coconut
Preheat oven to 350. Mix the graham cracker, butter and sugar in a medium bowl. Press into the bottom of a 9x9x2 glass pan. Bake for 10 minutes. Let cool for 30 minutes.
Make up pudding according to directions. Spread over crust. Top with banana slices. Place whipped cream over the banana slices. Sprinkle with the coconut. Cover and ref. for 1 hour before serving. You can make a bigger version of this by adding more pudding and bananas and coconut and whipped cream. Can also sprinkle chopped pecans over top of coconut.
1/4 Cup Butter or Marg.
2 Tablespoons Sugar
1 Large Box Instant Vanilla Pudding and Pie Filling
21/2 Cups Milk
3 Bananas, sliced
2 Cups Whipped Cream
1/2 Cup Toasted Shredded Coconut
Preheat oven to 350. Mix the graham cracker, butter and sugar in a medium bowl. Press into the bottom of a 9x9x2 glass pan. Bake for 10 minutes. Let cool for 30 minutes.
Make up pudding according to directions. Spread over crust. Top with banana slices. Place whipped cream over the banana slices. Sprinkle with the coconut. Cover and ref. for 1 hour before serving. You can make a bigger version of this by adding more pudding and bananas and coconut and whipped cream. Can also sprinkle chopped pecans over top of coconut.
NEW USES FOR VINEGAR IN COOKING
By adding a tablespoon of vinegar to a ham when boiling it will cut the salty taste and improve the flavor of it.
Apple cider vinegar (2 Tablespoons per pint) helps kill bacteria on fruits and vegetables by soaking in water treated with it.
To keep peeled fruits and vegs. from turning brown such as apples, pears and potatoes, place them in apple cider vinegar solution (1 tablespoon per gallon of water). Keep ref. until ready to use.
Steamed vegs. will keep their bright color if you put 1 tablespoon of vinegar in the water when steaming them instead of salt.
Dried beans will be less gas-producing when you eat them if you add some vinegar to the water you are soaking them in and then add a little while cooking them. Don't add to much tho.
A teaspoon of vinegar will improve the flavor of fruit when cooking it.
Add 1 tablespoon to the water when boiling eggs to keep them from brusting if the shells should crack.
When poaching a egg add 1 tablespoon to the water to keep the eggs together.
Meat that has been marinated in vineger will kill bacteria and also tenderize the meat. 1/4 cup with some herbs to taste will marinate a 2 to 3 lb. roast.
Tenderize very tough pieces of meat in a marinade overnight in the ref . will tenderize it.
Soak wild meat in a vinegar-water solution prior to cooking will take the wild taste away or you can also use buttermilk for this.
Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.
When making pasta, add 1 tablespoon to the cooking water to avoid adding salt which will cause the sauce not to stick to pasta. It will keep it from sticking.
For a fluffier rice, add a teaspoon of vineger to the water when cooking.
Substitute vinegar instead of lemon on fried and broiled foods.
Enchance the flavor of casseroles and pasta sauce by adding a little apple cider vinegar.
Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken.
Apple cider vinegar (2 Tablespoons per pint) helps kill bacteria on fruits and vegetables by soaking in water treated with it.
To keep peeled fruits and vegs. from turning brown such as apples, pears and potatoes, place them in apple cider vinegar solution (1 tablespoon per gallon of water). Keep ref. until ready to use.
Steamed vegs. will keep their bright color if you put 1 tablespoon of vinegar in the water when steaming them instead of salt.
Dried beans will be less gas-producing when you eat them if you add some vinegar to the water you are soaking them in and then add a little while cooking them. Don't add to much tho.
A teaspoon of vinegar will improve the flavor of fruit when cooking it.
Add 1 tablespoon to the water when boiling eggs to keep them from brusting if the shells should crack.
When poaching a egg add 1 tablespoon to the water to keep the eggs together.
Meat that has been marinated in vineger will kill bacteria and also tenderize the meat. 1/4 cup with some herbs to taste will marinate a 2 to 3 lb. roast.
Tenderize very tough pieces of meat in a marinade overnight in the ref . will tenderize it.
Soak wild meat in a vinegar-water solution prior to cooking will take the wild taste away or you can also use buttermilk for this.
Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.
When making pasta, add 1 tablespoon to the cooking water to avoid adding salt which will cause the sauce not to stick to pasta. It will keep it from sticking.
For a fluffier rice, add a teaspoon of vineger to the water when cooking.
Substitute vinegar instead of lemon on fried and broiled foods.
Enchance the flavor of casseroles and pasta sauce by adding a little apple cider vinegar.
Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken.
MOZZARELLA CHEESE PUFFS
These are so good and real easy to make.
1 Cup Water
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese
Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.
1 Cup Water
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese
Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.
SOUR CREAM CHICKEN BAKE
4 Cups Cooked and Diced Chicken
1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese
Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.
1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese
Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.
CHICKEN AND STUFFING IN A SKILLET
2 Tablespoons Butter or Marg.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.
CHEDDAR AND PARMESAN POTATOES
1/4 Cup Butter or Blue Bonnet Marg.
1/4 Cup Flour
2 Cups Milk
1/2 Teaspoon Salt
1 Cup Cheddar Cheese, shredded
5 Cups Peeled, Sliced Potatoes, cooked and drained
1/2 Cup Bread Crumbs
In a medium pot melt the butter over low heat. Then stir in the flour until it is smooth. Add the milk. Cook and stir over medium heat until it thickens. Remove fromt he heat and add the salt and cheeses. Stir until the cheddar cheese melts. Place the potatoes in a greased 2 quart baking dish and add the cheese mixture, stirring to mix. Sprinkle the bread crumbs on top. Bake uncovered at 350 for 30 to 40 minutes. Wach as the bread crumbs may scorch on top. Can cut the heat down if they start to scorch.
1/4 Cup Flour
2 Cups Milk
1/2 Teaspoon Salt
1 Cup Cheddar Cheese, shredded
5 Cups Peeled, Sliced Potatoes, cooked and drained
1/2 Cup Bread Crumbs
In a medium pot melt the butter over low heat. Then stir in the flour until it is smooth. Add the milk. Cook and stir over medium heat until it thickens. Remove fromt he heat and add the salt and cheeses. Stir until the cheddar cheese melts. Place the potatoes in a greased 2 quart baking dish and add the cheese mixture, stirring to mix. Sprinkle the bread crumbs on top. Bake uncovered at 350 for 30 to 40 minutes. Wach as the bread crumbs may scorch on top. Can cut the heat down if they start to scorch.
ROTISSERIE CROCK-POT CHICKEN
Have you been to Sam's Club and got one of their big fat rotisserie chickens. They are to die for. There is just something about the taste of them at Sam's that to me are different from the other stores. This recipe is a very good recipe for this kind of chicken. But you have to be sure and put crumbled up foil balls in the bottom of the crock-pot for it to lay on or it will just taste like cooked chicken. The rub gives it a great flavor and the bones and broth that is left when you debone and recook it for 2 hours with some extra water in the crockpot is great for chicken soup. Take out the foil balls when makeing the broth.
2 Teaspoons Salt
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Fresh Ground Black Pepper
1 Medium or Large onion, quartered
1 Large Roasting Chicken or Regular Chicken
In a small bowl combine all the spices and mix good. Wash the chicken and take out the paper pack that has the neck and liver and gizzard in it. Make sure you find it. Look on both ends. After washing, pat dry. Rub the spice mixture into the chicken and make sure it is evenly put all over it and down into the skin. Crumble up pieces of aluminum foil and lay all down in the bottom of the crockpot. This keeps it up out of the juice. Next add the onion on top of the foil. Lay the chicken on top of the onion. Do not put any water or liquid in the crockpot as it makes it's own juice. Cook on high for 1 hour and then on low for 6 hours or until done. Serve while hot. If you want to use the chicken for salads or sandwiches then debone it and put the bones and skin back in the crockpot after removing the alum. foil. Add 6 to 8 cups water to the juice and let this cook for 2 hours and then strain. Ref. or freeze this broth until you need it.
2 Teaspoons Salt
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Fresh Ground Black Pepper
1 Medium or Large onion, quartered
1 Large Roasting Chicken or Regular Chicken
In a small bowl combine all the spices and mix good. Wash the chicken and take out the paper pack that has the neck and liver and gizzard in it. Make sure you find it. Look on both ends. After washing, pat dry. Rub the spice mixture into the chicken and make sure it is evenly put all over it and down into the skin. Crumble up pieces of aluminum foil and lay all down in the bottom of the crockpot. This keeps it up out of the juice. Next add the onion on top of the foil. Lay the chicken on top of the onion. Do not put any water or liquid in the crockpot as it makes it's own juice. Cook on high for 1 hour and then on low for 6 hours or until done. Serve while hot. If you want to use the chicken for salads or sandwiches then debone it and put the bones and skin back in the crockpot after removing the alum. foil. Add 6 to 8 cups water to the juice and let this cook for 2 hours and then strain. Ref. or freeze this broth until you need it.
MAKING RANCH DRESSING
Dressing is getting higher and higher as more people are starting to eat more healthy. This recipe works real good and it may not be as good as Hidden Valley Ranch, it is good and most of us have the ings. for it all ready.
5 Tablespoons Dried Minced Onions
7 Teaspoons Parsley Flakes, crushed
3 Teaspoons Sea Salt or less
11/2 Teaspoons Garlic Powder
Mix all of this together and store in a pint jar.
For making the dressing: Mix 2 Tablespoons of the dry mix with 1 cup Kraft Mayonnaise or any other type mayo. Then add 1 cup buttermilk or sour cream. Buttermilk is the best and if you don't have buttermilk just use 1 cup regular milk and 1 tablespoon lemon juice or 1/2 tablespoon of real lemon and stir good and let sit until milk thickens.
For making dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up the dressing or dip a few hours before using to let the flavors blend. Store in a air tighter container with a lid on. Keep ref.
5 Tablespoons Dried Minced Onions
7 Teaspoons Parsley Flakes, crushed
3 Teaspoons Sea Salt or less
11/2 Teaspoons Garlic Powder
Mix all of this together and store in a pint jar.
For making the dressing: Mix 2 Tablespoons of the dry mix with 1 cup Kraft Mayonnaise or any other type mayo. Then add 1 cup buttermilk or sour cream. Buttermilk is the best and if you don't have buttermilk just use 1 cup regular milk and 1 tablespoon lemon juice or 1/2 tablespoon of real lemon and stir good and let sit until milk thickens.
For making dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up the dressing or dip a few hours before using to let the flavors blend. Store in a air tighter container with a lid on. Keep ref.
KEEP THE FIZZ IN SODA POP
These days with a carton of soda pop costing as much as a good t-bone steak or a gallon of milk you have to have a way to try and not waste it.
If you you buy 2 liters of soda most time after you have drunk a cup or two out of it is goes flat. But if you will put the lid back on it , tight but not real, real tight and then shake it good even if it does fizz it will get hard again and not go flat for at least 2 weeks. Even a 16 oz. pop will keep by just doing this one simple thing.
But do not shake and shake as the bottle will get to tight and may explode. Let it settle down and do not take the lid back off after shaking it for a few minutes. When taking the lid back off to reuse it make sure you untighten the lid easy.
I have tried this many times and it does work even with the 16oz. sodas or pops as we Ky. people call it. You can keep a empty 16oz. bottle to use if you have a can of pop and just drink half of it. Pour it into the bottle , put the lid back on and shake it. I found this online somewhere in the computer world and gave it a try as we are always wasting pop and it will work. I have told many people about this and they can't believe that they have wasted so many pops. Just make sure it gets hard when you feel of the bottle. Give it a try and see if it works for you.
If you you buy 2 liters of soda most time after you have drunk a cup or two out of it is goes flat. But if you will put the lid back on it , tight but not real, real tight and then shake it good even if it does fizz it will get hard again and not go flat for at least 2 weeks. Even a 16 oz. pop will keep by just doing this one simple thing.
But do not shake and shake as the bottle will get to tight and may explode. Let it settle down and do not take the lid back off after shaking it for a few minutes. When taking the lid back off to reuse it make sure you untighten the lid easy.
I have tried this many times and it does work even with the 16oz. sodas or pops as we Ky. people call it. You can keep a empty 16oz. bottle to use if you have a can of pop and just drink half of it. Pour it into the bottle , put the lid back on and shake it. I found this online somewhere in the computer world and gave it a try as we are always wasting pop and it will work. I have told many people about this and they can't believe that they have wasted so many pops. Just make sure it gets hard when you feel of the bottle. Give it a try and see if it works for you.
Monday, May 23, 2011
REMOVING HAND ODERS
If you have a strong oder on your hands. Rub them in coffee grounds or some ground coffee. This will take care of it most of the time.
KEEP COTTAGE CHEESE LONGER
Keep cottage cheese longer. Store carton upside down. It will keep twice as long.
KEEPING POP CORN FRESH
Popcorn should always be kept in the freezer. It stays fresh, and freezing helps eliminate "old maids" when you pop it.
CHOC. PEANUT BUTTER DROPS
1Cup Nestle Chocolate Chips Morsels
1/2 Cup Jif Peanut Butter
Melt chips in a double boiler. Add the peanut butter. Stir well. Pour onto waxed paper and freeze until hard. Serve.
1/2 Cup Jif Peanut Butter
Melt chips in a double boiler. Add the peanut butter. Stir well. Pour onto waxed paper and freeze until hard. Serve.
BAKED CHEESE AND CRACKERS
1 Box Shredded Wheat Crackers or Town House Crackers
Spread:
11/2 Cups Mayonnaise
2 Cups Mozzarella Cheese, shredded
1 Can Ripe Olives, drained and chopped
6 Green Onions, sliced
Place creackers with edges touching on cookie sheet. Mix cheese spread. Spread on crackers. Bake on 250 for 20 minutes. Serve hot.
Spread:
11/2 Cups Mayonnaise
2 Cups Mozzarella Cheese, shredded
1 Can Ripe Olives, drained and chopped
6 Green Onions, sliced
Place creackers with edges touching on cookie sheet. Mix cheese spread. Spread on crackers. Bake on 250 for 20 minutes. Serve hot.
EASY YOGURT WHIPPED PIE
1 Graham Cracker Crust
1 Medium Bowl Cool Whip
2 Yogurts, any flavor
Mix the whipped cream with the yogurt in a medium bowl. Beat well. Pour into the crust and freeze. Can sprinkle chopped nuts on top and drizzle choc. syrup on top if you like.
1 Medium Bowl Cool Whip
2 Yogurts, any flavor
Mix the whipped cream with the yogurt in a medium bowl. Beat well. Pour into the crust and freeze. Can sprinkle chopped nuts on top and drizzle choc. syrup on top if you like.
SUMMER SQUASH CASSEROLE
6 Cups Summer Squash, diced can use Zucchini
1/2 Cup Onion, chopped
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Carrots, shredded
2 Cups Cornmeal Stuffing Mix
1/4 Lb. Marg., melted
Chopped Parsley for garnish
Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
1/2 Cup Onion, chopped
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Carrots, shredded
2 Cups Cornmeal Stuffing Mix
1/4 Lb. Marg., melted
Chopped Parsley for garnish
Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
OVEN ROASTED VEGS.
1 Cup Cauliflower cut in 11/2 Florets
1 Cup Carrots, sliced 1/3 inch thick
1 Cup Summer Squashor Zucchini, slice 1/2 inch thick
1 Cu Canned or Fresh Mushrooms
1 Medium Onion, thinly sliced
2 Teaspoons Marg.
1 Cup Chicken Broth
Salt, Garlic and Pepper to taste
2 Teaspoons Fresh Parsley
Preheat oven to 350. Combine ings. except parsley. Pour into a sprayed 11 x14 pan. Cover. Bake 25 -30 minuts, basting with the pan liquid and adding a small amount of water if needed. Each serving is 36 calories.
1 Cup Carrots, sliced 1/3 inch thick
1 Cup Summer Squashor Zucchini, slice 1/2 inch thick
1 Cu Canned or Fresh Mushrooms
1 Medium Onion, thinly sliced
2 Teaspoons Marg.
1 Cup Chicken Broth
Salt, Garlic and Pepper to taste
2 Teaspoons Fresh Parsley
Preheat oven to 350. Combine ings. except parsley. Pour into a sprayed 11 x14 pan. Cover. Bake 25 -30 minuts, basting with the pan liquid and adding a small amount of water if needed. Each serving is 36 calories.
SHOE PEG CORN
2 Cans Shoe Peg Corn or Krispy White Corn
1 Box(8oz.) Cream Cheese
1 Small Can Chilies, chopped
1 Tablespoon Butter
Soften cream cheese and butter, add this to the corn and chilies. Mix good and bake in a sprayed pan on 350 until it is hot all the way thru.
1 Box(8oz.) Cream Cheese
1 Small Can Chilies, chopped
1 Tablespoon Butter
Soften cream cheese and butter, add this to the corn and chilies. Mix good and bake in a sprayed pan on 350 until it is hot all the way thru.
BBQ BEAN LOAF
2 Tablespoons Butter or Marg.
1 Cup Chopped Onion
1 Cup Kidney or Pinto Beans, cooked, drained and mashed
2 Cups Cheddar Cheese
2 Cups Bread Crumbs
1 Egg, beaten
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
1/2 Cup BBQ Sauce
Saute butter and onion. Mix together the rest of the ings. except the BBQ sauce. Put mixture in a sprayed loaf pan. Put BBQ sauce on top. Bake on 350 for 45 minutes.
1 Cup Chopped Onion
1 Cup Kidney or Pinto Beans, cooked, drained and mashed
2 Cups Cheddar Cheese
2 Cups Bread Crumbs
1 Egg, beaten
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
1/2 Cup BBQ Sauce
Saute butter and onion. Mix together the rest of the ings. except the BBQ sauce. Put mixture in a sprayed loaf pan. Put BBQ sauce on top. Bake on 350 for 45 minutes.
POTLUCK POTATOES
10 Medium Potatoes, peeled and quarted
1(8oz.) Cream Cheese, softened
1(8oz.) Carton Sour Cream
1/4 Cup Butter
1/3 Cup Chopped Chives
Salt and Pepper to taste
Paprika
Boil potatoes until tender. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt and pepper. Pour into a well greased casserole (2 quart size). Put some eatra butter all over the top and sprinkle with paprika. Bake at 350 for 25 minutes. Ref. leftovers.
1(8oz.) Cream Cheese, softened
1(8oz.) Carton Sour Cream
1/4 Cup Butter
1/3 Cup Chopped Chives
Salt and Pepper to taste
Paprika
Boil potatoes until tender. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt and pepper. Pour into a well greased casserole (2 quart size). Put some eatra butter all over the top and sprinkle with paprika. Bake at 350 for 25 minutes. Ref. leftovers.
MEAT STUFFING
2 1/2 Lbs. Ground Chuck or Hamburger
2 Packs Instant Mashed Potatoes
11/2 Teaspoons Salt
11/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Allspice
1/2 Teaspoon Sage
3 Stalks Celery
1/2 Cup Chopped Onion
In a skillet brown the meat and then drain off fat. Fry the onion and celery in a small amount of butter. Add the seasonings and then the meat. Stir good. Put in a sprayed 4 x 8 loaf pan. Bake at 350 for 1/2 hour.
2 Packs Instant Mashed Potatoes
11/2 Teaspoons Salt
11/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Allspice
1/2 Teaspoon Sage
3 Stalks Celery
1/2 Cup Chopped Onion
In a skillet brown the meat and then drain off fat. Fry the onion and celery in a small amount of butter. Add the seasonings and then the meat. Stir good. Put in a sprayed 4 x 8 loaf pan. Bake at 350 for 1/2 hour.
JELLO COTTAGE CHEESE SALAD
1 Small Box Jello Do not add water
1/2 Lb. or more Cottage Cheese (small curd)
1 Small Cool Whip
1/2 Cup Chopped Pecans
1 Cup Fruit Cocktail, drained
Mix the cottage cheese with the gelatin. Fold in the cool whip. Add the nuts and fruit. Chill. Put in a glass bowl. Can spread cool whip on top if you like.
1/2 Lb. or more Cottage Cheese (small curd)
1 Small Cool Whip
1/2 Cup Chopped Pecans
1 Cup Fruit Cocktail, drained
Mix the cottage cheese with the gelatin. Fold in the cool whip. Add the nuts and fruit. Chill. Put in a glass bowl. Can spread cool whip on top if you like.
CORN PUDDING
1 Box Jiffy Corn Muffin Mix
1 Egg, beaten
1/2 Cup Milk
1 Can Cream Style Corn
1 egg, beaten
1 Can Whole Kernel Corn with the water
1 Cup Shredded Cheddar Cheese
1 Cup Sour Cream
1/2 Cup Marg., melted
Mix all together. Bake at 350 for 1 hour in a 13 x 9 sprayed pan.
1 Egg, beaten
1/2 Cup Milk
1 Can Cream Style Corn
1 egg, beaten
1 Can Whole Kernel Corn with the water
1 Cup Shredded Cheddar Cheese
1 Cup Sour Cream
1/2 Cup Marg., melted
Mix all together. Bake at 350 for 1 hour in a 13 x 9 sprayed pan.
DIET RICE
4 Cups Cooked Rice
2(8oz.) Tomato Paste
1 Can Whole Corn, drained
1 Green Pepper, cut up
1 Medium Onion, cut up
1 Cup Medium Salsa
Mix all together and cook in a kettle until heated.
2(8oz.) Tomato Paste
1 Can Whole Corn, drained
1 Green Pepper, cut up
1 Medium Onion, cut up
1 Cup Medium Salsa
Mix all together and cook in a kettle until heated.
ZUCCHINI SNACKS
1 Medium Zucchini
3 Eggs, beaten
1/2 Cup Cornmeal
1/2 Teaspoon Salt
2 Tablespoons Marg.
Grate zucchini in a medium bowl. Add the eggs and stir with a fork until blended together. Add cornmeal and salt and mix again. Spoon into melted butter in a medium skillet. Shape into a pancake with fork. Turn over and brown on the other side. Serve with syrup topping or yogurt. Good to eat for breakfast or as a lunch snack.
3 Eggs, beaten
1/2 Cup Cornmeal
1/2 Teaspoon Salt
2 Tablespoons Marg.
Grate zucchini in a medium bowl. Add the eggs and stir with a fork until blended together. Add cornmeal and salt and mix again. Spoon into melted butter in a medium skillet. Shape into a pancake with fork. Turn over and brown on the other side. Serve with syrup topping or yogurt. Good to eat for breakfast or as a lunch snack.
GARLIC POTATO WEDGES
3 to 4 Potato Wedges
2 to 3 Tablespoons Melted Butte
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Parsley
Salt and Pepper to taste
Wash potatoes and dry. Cut each potato lengthwise into quarters. Stir together the melted butter, garlic powder and parsley. Put the potatoes, skin sides down on a sprayed cookie sheet. Brush the seasoned butter over the potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 for 1 hour or until golden brown and tender when pierced.
2 to 3 Tablespoons Melted Butte
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Parsley
Salt and Pepper to taste
Wash potatoes and dry. Cut each potato lengthwise into quarters. Stir together the melted butter, garlic powder and parsley. Put the potatoes, skin sides down on a sprayed cookie sheet. Brush the seasoned butter over the potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 for 1 hour or until golden brown and tender when pierced.
HAWAIIAN PINEAPPLE DESSERT
1 Box White Cake MIx, made up
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans
In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan. Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans
In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan. Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.
BLUEBERRY LADY FINGER DESSERT
1 Pack Lady Fingers
1 Box Instant Lemon Pudding, prepared
1 Can Thank You Bran Blue Berry Pie Filling
1 (16oz.) Cool Whip
Spray a 13 x 9 pan. Lay a layer of lady fingers on bottom and up sides. Pour the prepared lemon pie filling over top. Then add another layer of lady fingers over the top of the lemon pie filling. Pour the blueberry pie filling over this layer. Top with cool whip.
1 Box Instant Lemon Pudding, prepared
1 Can Thank You Bran Blue Berry Pie Filling
1 (16oz.) Cool Whip
Spray a 13 x 9 pan. Lay a layer of lady fingers on bottom and up sides. Pour the prepared lemon pie filling over top. Then add another layer of lady fingers over the top of the lemon pie filling. Pour the blueberry pie filling over this layer. Top with cool whip.
PEANUT BUTTER DELIGHT
1st layer:
1 Cup Flour
1/2 Cup Melted Butter
1/3 Cup Chopped Nuts
Mix well and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.
2nd layer:
1/3 Cup Peanut Butter
1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
2 Cups Cool Whip
Mix the first three ings. together and spread over the first layer.
3rd layer:
1 Small Instant Vanilla Pudding
1 Small Instant Choc. Pudding
2 3/4 Cup Milk
1 Chocolate Hershey Bar, chopped or shaved
Mix well and spread over the second layer. Let mixture set up then top with cool whip. Next sprinkle the nuts over this mixture and then shave a chocolate bar on top of the nuts. Keep ref.
1 Cup Flour
1/2 Cup Melted Butter
1/3 Cup Chopped Nuts
Mix well and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.
2nd layer:
1/3 Cup Peanut Butter
1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
2 Cups Cool Whip
Mix the first three ings. together and spread over the first layer.
3rd layer:
1 Small Instant Vanilla Pudding
1 Small Instant Choc. Pudding
2 3/4 Cup Milk
1 Chocolate Hershey Bar, chopped or shaved
Mix well and spread over the second layer. Let mixture set up then top with cool whip. Next sprinkle the nuts over this mixture and then shave a chocolate bar on top of the nuts. Keep ref.
RICE CHEX ICE BOX TREATS
21/2 Cups Crushed Rice Chex Cereal
1 Cup Dark Brown Sugar
1 Cup Coconut
1 Stick Blue Bonnet, melted
1/2 Gallon Vanilla Ice Cream
3/4 Cup Chopped Nuts
In a medium mixing bowl, mix together the cereal and brown sugar. Add the melted blue bonnet and the coconut. Let cool. In a sprayed 13 x 9 pan take 1/2 of the cereal mixture and sprinkle on the bottom. Take and slice the vanilla ice cream and put over top ceral layer. Fill all corners. Then put the other half of the cereal mixture over the ice cream. Sprinkle the nuts on top of this and freeze until ready to serve. Cut into squares. Keep ref.
1 Cup Dark Brown Sugar
1 Cup Coconut
1 Stick Blue Bonnet, melted
1/2 Gallon Vanilla Ice Cream
3/4 Cup Chopped Nuts
In a medium mixing bowl, mix together the cereal and brown sugar. Add the melted blue bonnet and the coconut. Let cool. In a sprayed 13 x 9 pan take 1/2 of the cereal mixture and sprinkle on the bottom. Take and slice the vanilla ice cream and put over top ceral layer. Fill all corners. Then put the other half of the cereal mixture over the ice cream. Sprinkle the nuts on top of this and freeze until ready to serve. Cut into squares. Keep ref.
APPLE PIE DESSERT
1 Box Pillsbury Plus Yellow Cake Mix
1/3 Cup Butter, softened
1 Egg
1(20oz.) Can Apple Pie Filling
1/2 Cup Brown Sugar, packed
1/2 Cup Walnuts, chopped
1 Teaspoon Cinnamon
1 Cup Sour Cream
1 Egg
1 Teaspoon Vanilla
Preheat the oven to 350. In a large bowl, combine cake mix, butter and the egg. With a mixer, beat on low to form a crumbly dough. Press mixture into a ungreased 9 x 13 pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla. Pour over top. Bake 40 to 5 minutes until golden brown. This is another good recipe for a family or church homecoming. Very good. Ref. any leftovers.
1/3 Cup Butter, softened
1 Egg
1(20oz.) Can Apple Pie Filling
1/2 Cup Brown Sugar, packed
1/2 Cup Walnuts, chopped
1 Teaspoon Cinnamon
1 Cup Sour Cream
1 Egg
1 Teaspoon Vanilla
Preheat the oven to 350. In a large bowl, combine cake mix, butter and the egg. With a mixer, beat on low to form a crumbly dough. Press mixture into a ungreased 9 x 13 pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla. Pour over top. Bake 40 to 5 minutes until golden brown. This is another good recipe for a family or church homecoming. Very good. Ref. any leftovers.
BUSTER BAR DESSERT
2 Cups Powdered Sugar
11/2 Cups Evaporated Cream
2/3 Cups Chocolate Chips
1/2 Cup Butter
1 Pack Oreo Cookies
11/2 Cups (Dehulled) Spanish Peanuts
1/2 Gallon Vanilla Ice Cream
Mix the powdered sugar and cream and chocolate chips together and boil 8 minutes, stirring constantly. Let cool. Crush a 1 lb. package of Oreo cookies. Add 1/2 cup melted butter and then mix well and spread into a sprayed 9 x 13 pan. Spread 11/2 Cups (dehulled)Spanish peanuts over the crust. Spread 1/2 gallon vanilla ice cream over the peanuts. Cool chocolate mixture. Then spread this over the ice cream. Freeze until ready to serve. Cut into squares.
11/2 Cups Evaporated Cream
2/3 Cups Chocolate Chips
1/2 Cup Butter
1 Pack Oreo Cookies
11/2 Cups (Dehulled) Spanish Peanuts
1/2 Gallon Vanilla Ice Cream
Mix the powdered sugar and cream and chocolate chips together and boil 8 minutes, stirring constantly. Let cool. Crush a 1 lb. package of Oreo cookies. Add 1/2 cup melted butter and then mix well and spread into a sprayed 9 x 13 pan. Spread 11/2 Cups (dehulled)Spanish peanuts over the crust. Spread 1/2 gallon vanilla ice cream over the peanuts. Cool chocolate mixture. Then spread this over the ice cream. Freeze until ready to serve. Cut into squares.
EASY PEACH AND NUT DESSERT
1Large Can Peach Slices
1 Stick Blue Bonnet Marg. or Butter
1 Box Yellow Cake MIx
1 Cup Walnuts, chopped
1 Cup Coconut
Empty peaches and juice in a sprayed 9 x 13 pan. Sprinkle the dry cake mix over the peaches. Evenly drizzle the melted butter over the cake mixture. Sprinkle the coconut over the butter and then sprinkle the nuts over the coconut. Bake on 325 for 60 minutes. Serve with whipped cream or vanilla ice cream. Very good. A great dish for a family homecoming but it is so good you will have to double the recipe and make in a sprayed square throw away roasting pan. This is good hot or cold. We make this all the time at our family homecoming.
1 Stick Blue Bonnet Marg. or Butter
1 Box Yellow Cake MIx
1 Cup Walnuts, chopped
1 Cup Coconut
Empty peaches and juice in a sprayed 9 x 13 pan. Sprinkle the dry cake mix over the peaches. Evenly drizzle the melted butter over the cake mixture. Sprinkle the coconut over the butter and then sprinkle the nuts over the coconut. Bake on 325 for 60 minutes. Serve with whipped cream or vanilla ice cream. Very good. A great dish for a family homecoming but it is so good you will have to double the recipe and make in a sprayed square throw away roasting pan. This is good hot or cold. We make this all the time at our family homecoming.
Tuesday, May 17, 2011
PECAN-CARAMEL DIP
1 Box(8oz.) Cream Cheese, softened
1/4 Cup Caramel Ice Cream Topping
1/2 Cup Toasted Pecan Pieces, divided
1 Cup Chopped Apples
1 Cup Cool Whip
Wheatables Wheat or Ritz Crackers
In a medium bowl stir together the cream cheese and ice cream topping. Stir in the pecans. Fold in the apple and whipped cream. Garnish with the other half of the pecans. Serve with crackers. Keep ref. To toast the pecans, spread evenly on a baking sheet and bake at 350 for 10 minutes or until light brown, stirring once or twice.
1/4 Cup Caramel Ice Cream Topping
1/2 Cup Toasted Pecan Pieces, divided
1 Cup Chopped Apples
1 Cup Cool Whip
Wheatables Wheat or Ritz Crackers
In a medium bowl stir together the cream cheese and ice cream topping. Stir in the pecans. Fold in the apple and whipped cream. Garnish with the other half of the pecans. Serve with crackers. Keep ref. To toast the pecans, spread evenly on a baking sheet and bake at 350 for 10 minutes or until light brown, stirring once or twice.
STEFEN'S PINEAPPLE DESSERT
I have made this and you would think that chedder cheese and pineapples just don't mix, but this is really good. I made it with the crushed pineapple. But use two cans as one can makes it to thin. Very good.
2 Cans crushed pineapple or tibits, drained, save juice
1 Sleeve of Ritz Crackers
3/4 Cup Sugar
11/2 Cups Cheddar Cheese, can use more
6 Tablespoons flour
Take some of the juice and mix the flour in it. If mixture is two thick add some more juice. Add the sugar and stir good until it is dissolved. Add the pineapples. Stir again. Next add the cheddar cheese. Spray a glass dish and pour mixture in. Put the crushed Ritz on top. Bake for 20 minutes. I covered mine so the Ritz would not burn on top. But take off about 5 mintues before taking out of the oven.
2 Cans crushed pineapple or tibits, drained, save juice
1 Sleeve of Ritz Crackers
3/4 Cup Sugar
11/2 Cups Cheddar Cheese, can use more
6 Tablespoons flour
Take some of the juice and mix the flour in it. If mixture is two thick add some more juice. Add the sugar and stir good until it is dissolved. Add the pineapples. Stir again. Next add the cheddar cheese. Spray a glass dish and pour mixture in. Put the crushed Ritz on top. Bake for 20 minutes. I covered mine so the Ritz would not burn on top. But take off about 5 mintues before taking out of the oven.
FELICIA'S FIRE ROASTED PASTA
1 Box Penne Noodles
1 Can Fire Roasted Tomatoes
Dash of Garlic Powder
1 Bag Italian or Moz. Shredded Cheese
1 Lb. Ground Chuck
Cook penne but do not let it get mushy. Drain. In a skillet cook the ground chuck and add a dash of garlic powder to it. Drain off grease. Add the tomatos and the drained noodles. Stir good. You can either add the cheese to each serving or put in a sprayed glass pan and bake for 10 mintues until cheese is melted. I like to stir it in as I eat it.
1 Can Fire Roasted Tomatoes
Dash of Garlic Powder
1 Bag Italian or Moz. Shredded Cheese
1 Lb. Ground Chuck
Cook penne but do not let it get mushy. Drain. In a skillet cook the ground chuck and add a dash of garlic powder to it. Drain off grease. Add the tomatos and the drained noodles. Stir good. You can either add the cheese to each serving or put in a sprayed glass pan and bake for 10 mintues until cheese is melted. I like to stir it in as I eat it.
STEFEN'S PHILY CREAM PASTA DISH
1 Box Garlic and Herb Philadelphia Cooking Cream
1/4 Cup milk
1 Box Fettuccine Noodles
2 Boneless Chicken Breasts, cut in bite size pieces
2 Cloves Garlic, chopped or minced
2 Tablespoons Oil
3 Bacon Strips, chopped
Take and mince garlic. Put the noodles in some salt water and cook. Drain. May not need the whole box. Cut up the chicken in bite sized pieces. Put the oil in a skillet and add the garlic. Put the chicken in and let cook by stir frying until done. Add the philadelphia cooking cream and about 1/4 cup milk. Stir good. Add the fettuccine noodles and crumbled bacon. Serve with a salad and garlic bread. Can use any about any type of noodle with this.
1/4 Cup milk
1 Box Fettuccine Noodles
2 Boneless Chicken Breasts, cut in bite size pieces
2 Cloves Garlic, chopped or minced
2 Tablespoons Oil
3 Bacon Strips, chopped
Take and mince garlic. Put the noodles in some salt water and cook. Drain. May not need the whole box. Cut up the chicken in bite sized pieces. Put the oil in a skillet and add the garlic. Put the chicken in and let cook by stir frying until done. Add the philadelphia cooking cream and about 1/4 cup milk. Stir good. Add the fettuccine noodles and crumbled bacon. Serve with a salad and garlic bread. Can use any about any type of noodle with this.
PORTOBELLO MUSHROOMS
Portobello mushrooms have dark gill that look like fish gills on the under side of them. These can cause dishes made with these mushrooms to turn dark. To keep this from happening take a edge of a spoon and scrape off the gills before cutting them up.
FUDGE STRIPE COOKIE BARS
30 Fudge Shop Fudge Stripe Cookie, crushed
1/4 Cup Marg. melted and then cooled
1 Cup Flaked Coconut
1 Cup White Chocolate Morsels
1 Cup Semi-sweet Chocolate Morsels
1/2 Cup Chopped Pecans or Walnuts
1 Can(14oz.) Sweetened Condensed Milk
In a small bowl toss the cookies and butter together and then press in the bottom of a sprayed 13 x 9 glass dish. Sprinkle coconut, white choc. morsels, semi-sweet chocolate morsels and pecans over top. Then drizzle the sweetened condensed milk over all the top. Bake on 350 for 25 to 30 minutes. Or until brown around the edges. Let cool. Then cut into small squares.
1/4 Cup Marg. melted and then cooled
1 Cup Flaked Coconut
1 Cup White Chocolate Morsels
1 Cup Semi-sweet Chocolate Morsels
1/2 Cup Chopped Pecans or Walnuts
1 Can(14oz.) Sweetened Condensed Milk
In a small bowl toss the cookies and butter together and then press in the bottom of a sprayed 13 x 9 glass dish. Sprinkle coconut, white choc. morsels, semi-sweet chocolate morsels and pecans over top. Then drizzle the sweetened condensed milk over all the top. Bake on 350 for 25 to 30 minutes. Or until brown around the edges. Let cool. Then cut into small squares.
RASPBERRY MARSHMALLOW PIE
1 Cup Cool Whip, (16oz.) bowl
1 Jar (7oz.) Marshmallow Creme
1 Cup Rasberry Sherbet, softened
1 (6oz.) Container Low-fat Raspberry Yogurt
1 Cup Fresh or Frozen Red Raspberries
1 Ready-Crust Shortbread crust
In a medium bowl wisk the cool whip amd marshmallow creme together. Stir in the sherbet and yogurt. Place raspberries in crust and then spoon the whipped topping mixture over raspberries. Freeze at least 4 hours until this is firm. Take out of ref. and let stand at room temp. for 15 minutes before cutting. Store in freezer.
1 Jar (7oz.) Marshmallow Creme
1 Cup Rasberry Sherbet, softened
1 (6oz.) Container Low-fat Raspberry Yogurt
1 Cup Fresh or Frozen Red Raspberries
1 Ready-Crust Shortbread crust
In a medium bowl wisk the cool whip amd marshmallow creme together. Stir in the sherbet and yogurt. Place raspberries in crust and then spoon the whipped topping mixture over raspberries. Freeze at least 4 hours until this is firm. Take out of ref. and let stand at room temp. for 15 minutes before cutting. Store in freezer.
DORA L. WILTED SPINACH AND ONIONS
1 Bag Fresh Spinach, washed good and dried
1 Large Onion
1/2 Cup Wesson Oil
Put the spinach in a overproof bowl that wont break. Chop up the onion and add to the spinach. Take a skillet and put the oil in and get it hot but not smoking. Pour the oil over the spinach and onions. Do not put the spinach and onion in the skillet as it will cause it to wilt to much and taste bitter. Stir good and salt it. Very good. You can also do lettuce like this. I chop up iceburg lettuce if I do not have leaf lettuce. Best with a big piece of cornbread.
1 Large Onion
1/2 Cup Wesson Oil
Put the spinach in a overproof bowl that wont break. Chop up the onion and add to the spinach. Take a skillet and put the oil in and get it hot but not smoking. Pour the oil over the spinach and onions. Do not put the spinach and onion in the skillet as it will cause it to wilt to much and taste bitter. Stir good and salt it. Very good. You can also do lettuce like this. I chop up iceburg lettuce if I do not have leaf lettuce. Best with a big piece of cornbread.
DORA L. SPINACH
2 Cans Spinach, drained good
1 Tablespoon Butter
Salt and Pepper
Drain the spinach good and put in a skillet. Add the butter and salt and some pepper. Let fry for around 10 minutes. Can put hot sauce over it.
1 Tablespoon Butter
Salt and Pepper
Drain the spinach good and put in a skillet. Add the butter and salt and some pepper. Let fry for around 10 minutes. Can put hot sauce over it.
DORA L. CREAMED CORNBREAD
1 Box Jiff Corn Bread Mix
1 Can Cream Style Corn
Make the cornbread up according to the directions on the box. When finished mixing it up add the can of cream style corn to the mix. Bake by directions on box. I add about 5 more minutes to the time. This will taste more like a dessert and is real good. Ref. any leftovers.
1 Can Cream Style Corn
Make the cornbread up according to the directions on the box. When finished mixing it up add the can of cream style corn to the mix. Bake by directions on box. I add about 5 more minutes to the time. This will taste more like a dessert and is real good. Ref. any leftovers.
Sunday, May 15, 2011
OVEN ROASTED BRUSSEL SPROUTS
1 Bag Frozen Brussel Sprouts or 2 Lbs. fresh
Extra Virgin Olive Oil
Salt and Pepper to taste
Preheat oven to 350. If using fresh brussel sprouts wash then trim off the outer leaves and most of the core. This will not let them be so bitter. Put the brussel sprouts in a sprayed glass baking dish. Drizzle with olive oil. Add the salt and pepper. Bake for 15 to 20 minutes or until they are tender. Stir them after the first 10 minutes. I put foil on mine so they will not burn on top or dry out and take it off the last 5 minutes of cooking.
Extra Virgin Olive Oil
Salt and Pepper to taste
Preheat oven to 350. If using fresh brussel sprouts wash then trim off the outer leaves and most of the core. This will not let them be so bitter. Put the brussel sprouts in a sprayed glass baking dish. Drizzle with olive oil. Add the salt and pepper. Bake for 15 to 20 minutes or until they are tender. Stir them after the first 10 minutes. I put foil on mine so they will not burn on top or dry out and take it off the last 5 minutes of cooking.
CHICKEN SPINACH LOGS
1/2 Lb. Bacon, cooked and crumbled
2 Bonless, Skinless Chicken Breast Halves, grilled or baked
Lawry's Seasoing Salt
1 Loaf Frozen White Bread Dough, thawed overnight in ref.
1 10oz. Pack Frozen Chopped Spinach, thawed and squeezed of water
1 8oz. Pack Cream Cheese, room tmep.
1/4 Cup Mayonnaise
1/2 Cup Parmesan Cheese
1 Teaspoon Garlic Powder
1/2 Teaspoon Dried Basil
11/2 Cups Mozzarella Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg White
1 Teaspoon Water
The night before you make this appetizer, take the loaf of frozen bread dough and put into a sprayed loaf pan. Cover with plastic wrap that has also been sprayed. Place in ref. to let rise overnight. Remove from the ref. when ready to start the appetizer. Preheat the oven to 425.
Cook and crumble the bacon and drain on paper towels. Set aside.
Sprinkle the chicken with Seasoning Salt. Cook on either a grill pan or regular baking pan with a little Olive Oil or vegetable oil. Remove from pan and set aside. In a medium bowl, combine the spinach, cream cheese, mayonnaise, Parmesan cheese, garlic powder, basil, salt and pepper. Mix well. Turn the dough onto a lightly floured surface. Cut into 2 equal parts.
Working with 1/2 of the dough at a time, roll out into a rectangle about 1/8 inch thick. This may take some time because the dough will keep trying to shrink back to it's original size, but keep working with it until you get it rolled out. Spread with the 1/2 of the spinach filling leaving a one inch space all around the edges. Cut the chicken into small pieces and sprinkle 1/2 of the chicken on top of the filling. Sprinkle with half of the bacon. Sprinkle with half of the mozzarella cheese. Starting with the long end, carefully roll the dough into a log making sure to keep the filling inside of the log. Squeeze and shape the log making it long enough to form into your desired shape. Make sure that the seam is on the bottom of the log. Fold the ends under. Form into the shape you want. Mix the egg white with the water and brush on both of the logs. Poke holes in the top of the logs so the heat will excape and they will not explode and the filling run out. Put in a glass sprayed baking pan or a sprayed cookie sheet. Bake for 30 minutes. Serve with marinara sauce.
2 Bonless, Skinless Chicken Breast Halves, grilled or baked
Lawry's Seasoing Salt
1 Loaf Frozen White Bread Dough, thawed overnight in ref.
1 10oz. Pack Frozen Chopped Spinach, thawed and squeezed of water
1 8oz. Pack Cream Cheese, room tmep.
1/4 Cup Mayonnaise
1/2 Cup Parmesan Cheese
1 Teaspoon Garlic Powder
1/2 Teaspoon Dried Basil
11/2 Cups Mozzarella Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg White
1 Teaspoon Water
The night before you make this appetizer, take the loaf of frozen bread dough and put into a sprayed loaf pan. Cover with plastic wrap that has also been sprayed. Place in ref. to let rise overnight. Remove from the ref. when ready to start the appetizer. Preheat the oven to 425.
Cook and crumble the bacon and drain on paper towels. Set aside.
Sprinkle the chicken with Seasoning Salt. Cook on either a grill pan or regular baking pan with a little Olive Oil or vegetable oil. Remove from pan and set aside. In a medium bowl, combine the spinach, cream cheese, mayonnaise, Parmesan cheese, garlic powder, basil, salt and pepper. Mix well. Turn the dough onto a lightly floured surface. Cut into 2 equal parts.
Working with 1/2 of the dough at a time, roll out into a rectangle about 1/8 inch thick. This may take some time because the dough will keep trying to shrink back to it's original size, but keep working with it until you get it rolled out. Spread with the 1/2 of the spinach filling leaving a one inch space all around the edges. Cut the chicken into small pieces and sprinkle 1/2 of the chicken on top of the filling. Sprinkle with half of the bacon. Sprinkle with half of the mozzarella cheese. Starting with the long end, carefully roll the dough into a log making sure to keep the filling inside of the log. Squeeze and shape the log making it long enough to form into your desired shape. Make sure that the seam is on the bottom of the log. Fold the ends under. Form into the shape you want. Mix the egg white with the water and brush on both of the logs. Poke holes in the top of the logs so the heat will excape and they will not explode and the filling run out. Put in a glass sprayed baking pan or a sprayed cookie sheet. Bake for 30 minutes. Serve with marinara sauce.
GRILLED JUICY LUCY BURGERS
1 Lb. Ground Chuck
1/2 Lb. Bacon, cooked and crumbled
Salt and Pepper to taste
Garlic Powder to taste
4 Slices Cheese any type, sliced velveeta is very good
In a bowl, mix together the hamburger, crumbled bacon, salt, pepper and garlic powder. Form into 8 equal patties that have been pressed evenly to 1/2-inch thickness. Take each piece of cheese and lay on the patty. Leave a space around the outside edge of each patty. Take another patty and put on top of the first one making the cheese to be in the middle. Crimp the edges to make sure the cheese is completely sealed. Grill for 10-15 minutes turn when half done. When done the cheese in the middle will be very very hot so do not let a child start eating this right away but let it cool off some. The cheese will burn if spilled out of the burger onto a finger or hand.
1/2 Lb. Bacon, cooked and crumbled
Salt and Pepper to taste
Garlic Powder to taste
4 Slices Cheese any type, sliced velveeta is very good
In a bowl, mix together the hamburger, crumbled bacon, salt, pepper and garlic powder. Form into 8 equal patties that have been pressed evenly to 1/2-inch thickness. Take each piece of cheese and lay on the patty. Leave a space around the outside edge of each patty. Take another patty and put on top of the first one making the cheese to be in the middle. Crimp the edges to make sure the cheese is completely sealed. Grill for 10-15 minutes turn when half done. When done the cheese in the middle will be very very hot so do not let a child start eating this right away but let it cool off some. The cheese will burn if spilled out of the burger onto a finger or hand.
POTATO PACKETS FOR THE GRILL
2 1/2 Potatoes, cut into 1Inch Cubes
1 Can Cream of Chicken Soup
2 Cups Mexican Four Blend Cheese, shredded
1/2 Cup Sour Cream
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Dried Parsley
Butter Flavor Cooking Spray
Preheat the grill on low with the lid closed. In a large bowl combine the soup, cheese, sour cream, onion, salt and pepper and garlic powder and the parsley. Peel and wash the potatoes then cut into small cubes. Pour the potatoes into the bowl of mixture. Make sure and coat all of them. Take a piece of heavy duty aluminum foil about 21/2 feet long and spray this with the cooking spray. Make sure all of alum. foil is sprayed really good. Pour the potatoes out onto half of the foil. Fold the other half over and then seal around the edges. Fold over the edges several times. Cook until tender around 30 to 45 minutes. May take longer with each type of grill. The foil will expand but will not burst open. When opening watch out for the steam. You can also make these in the oven. Put the oven on 350 and let cook around 45 minutes or longer.
1 Can Cream of Chicken Soup
2 Cups Mexican Four Blend Cheese, shredded
1/2 Cup Sour Cream
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Dried Parsley
Butter Flavor Cooking Spray
Preheat the grill on low with the lid closed. In a large bowl combine the soup, cheese, sour cream, onion, salt and pepper and garlic powder and the parsley. Peel and wash the potatoes then cut into small cubes. Pour the potatoes into the bowl of mixture. Make sure and coat all of them. Take a piece of heavy duty aluminum foil about 21/2 feet long and spray this with the cooking spray. Make sure all of alum. foil is sprayed really good. Pour the potatoes out onto half of the foil. Fold the other half over and then seal around the edges. Fold over the edges several times. Cook until tender around 30 to 45 minutes. May take longer with each type of grill. The foil will expand but will not burst open. When opening watch out for the steam. You can also make these in the oven. Put the oven on 350 and let cook around 45 minutes or longer.
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