1 (8oz.) Pack Cream Cheese, softened
12/3 Cups Cramy Peanut Butter
1/2 Cup Powdered Sugar
3/4 Teaspoon Ground Cinnamon
1 Tablespoon Milk
In a mixer, cream all the ings. Seve the spread with apple wedges or graham crackers.
Monday, January 17, 2011
PICKLED EGGS
2 Cups Cider Vinegar
1 Cup Sugar
1/2 Cup Water
2 Tablespoons Prepared Mustard
1 Tablespoon Salt
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
6 Whole Cloves
2 Medium Onions, thinly sliced
12 Hard Boiled Eggs, peeled
In a large pot, combine the first eight ings. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar. Add enough vinegar mixture to completely cover. Cover and ref. for at least 8 hours or overnight. Use a clean fork or spoon everytime you get one out of the jar.
1 Cup Sugar
1/2 Cup Water
2 Tablespoons Prepared Mustard
1 Tablespoon Salt
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
6 Whole Cloves
2 Medium Onions, thinly sliced
12 Hard Boiled Eggs, peeled
In a large pot, combine the first eight ings. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar. Add enough vinegar mixture to completely cover. Cover and ref. for at least 8 hours or overnight. Use a clean fork or spoon everytime you get one out of the jar.
CARAMEL APPLE CHEESEBALL
8 Oz. Cream Cheese, softened
1/2 Cup Brown Sugar
1 Tablespoon Regular Sugar
1 Teaspoon Vanilla
1 Cup Dry Roasted Peanuts, chopped
1/2 Cup to 1 Cup Powdered Sugar
1/3 Cup Apple Juice
In a bowl put the cream cheese and sugars and vanilla . Beat good. Add the 1/2 cup powdered sugar or more to you taste. Add the apple juice and beat. Then add the nuts. Cover with plastic wrap until it is firm enough to shape. Roll into 2 balls. Can roll in additional chopped peanuts and then drizzle caramel sauce over top of it. Keep ref. Serve with graham crackers, vanilla wafers or apple slices.
1/2 Cup Brown Sugar
1 Tablespoon Regular Sugar
1 Teaspoon Vanilla
1 Cup Dry Roasted Peanuts, chopped
1/2 Cup to 1 Cup Powdered Sugar
1/3 Cup Apple Juice
In a bowl put the cream cheese and sugars and vanilla . Beat good. Add the 1/2 cup powdered sugar or more to you taste. Add the apple juice and beat. Then add the nuts. Cover with plastic wrap until it is firm enough to shape. Roll into 2 balls. Can roll in additional chopped peanuts and then drizzle caramel sauce over top of it. Keep ref. Serve with graham crackers, vanilla wafers or apple slices.
BOURSIN SPREAD
4 Cloves of Garlic, minced in the food processer
2 (8oz.) Cream Cheese
2 Sticks Unsalted Butter, not marg. softened
4 Tablespoons Italian Seasoning, dry type
2 Teaspoons Fresh Ground Pepper or more to taste
Mix all of this up in a food processer and then put in airtight container and ref. When ready to serve bring to room temp. Serve with assorted crackers.
2 (8oz.) Cream Cheese
2 Sticks Unsalted Butter, not marg. softened
4 Tablespoons Italian Seasoning, dry type
2 Teaspoons Fresh Ground Pepper or more to taste
Mix all of this up in a food processer and then put in airtight container and ref. When ready to serve bring to room temp. Serve with assorted crackers.
3 MUSKETEERS MAGIC PUFFS
3 Three Musketers Candy Bars
1 Roll Pillsbury Crescents
Slice the candy bars into 8 pieces. Unfold the crescents. Place one piece of candy bar in the middle of each unfolded crescent. Fold crescent around the candy and make sure you cover all of it. Then pinch the seams together and bake on a lightly spraed cookie sheet on 350 for 11 minutes. Make sure the bottoms of them don't burn. Serve warm.
1 Roll Pillsbury Crescents
Slice the candy bars into 8 pieces. Unfold the crescents. Place one piece of candy bar in the middle of each unfolded crescent. Fold crescent around the candy and make sure you cover all of it. Then pinch the seams together and bake on a lightly spraed cookie sheet on 350 for 11 minutes. Make sure the bottoms of them don't burn. Serve warm.
CHINESE CROCKPOT MEAL
1 To 2 Lbs. Ground Chuck
3/4 Cup Diced Bell Pepper, red and green
3/4 Cup Diced Onion
1 Pack Brown Gravy, dry pack
4 to 6 Medium Round Potatoes diced, around 4 cups
2 Tablespoons Butter, melted
1(15)oz. Can Whole Kernel Corn, drained
1 (15)oz. Can Cream Style Corn
Salt and Pepper to taste
In a medium skillet brown the ground beef with the diced onion and pepper. Drain. Put in crock-pot. Toss the potatoes with the melted butter and add to the crock-pot. Then add both cans of corn making sure you drain the whole kernel corn. Salt and pepper this to your taste. Do not add much salt as you have salt in the brown gravy. Add it last and stir and then let cook on low for 7 hours.
3/4 Cup Diced Bell Pepper, red and green
3/4 Cup Diced Onion
1 Pack Brown Gravy, dry pack
4 to 6 Medium Round Potatoes diced, around 4 cups
2 Tablespoons Butter, melted
1(15)oz. Can Whole Kernel Corn, drained
1 (15)oz. Can Cream Style Corn
Salt and Pepper to taste
In a medium skillet brown the ground beef with the diced onion and pepper. Drain. Put in crock-pot. Toss the potatoes with the melted butter and add to the crock-pot. Then add both cans of corn making sure you drain the whole kernel corn. Salt and pepper this to your taste. Do not add much salt as you have salt in the brown gravy. Add it last and stir and then let cook on low for 7 hours.
Sunday, January 16, 2011
INDIAN LENTIAL SOUP
1Lb. Dried Lentils, rinsed and looked
1 Medium Onion, roughly chopped
2 Inch Piece Fresh Ginger, peeled and minced
3 Garlic Cloves, minced
1 Tablespoon Curry Powder hot or mild
2 Teaspoons Cumin
2 Red Dried Chilies or hot pepper to taste
3-4 Tomatoes, cored and roughly chopped
Salt and Black Pepper
In a large pot add the first 8 ings. Cover with water. Bring to a boil over high heat. Then turn heat down until this simmers steadily for 1 hour or until done. Stir occasionally, Cook until lentils are soft. Season to taste with the salt and pepper. Serve. Keep ref. These are good to eat with baked chicken breasts and nanna bread or fried bread which is just flour and milk stirred up and put in a skillet with some oil and fried brown on one side and then flipped over and fried on the other. Make sure it is done on the inside. I press down one mine with the pancake turner. Good with butter over top of these. Or you can just make up some cornbread and make cornbread fritters or pancakes. Fry like the other bread until brown and crisp.
1 Medium Onion, roughly chopped
2 Inch Piece Fresh Ginger, peeled and minced
3 Garlic Cloves, minced
1 Tablespoon Curry Powder hot or mild
2 Teaspoons Cumin
2 Red Dried Chilies or hot pepper to taste
3-4 Tomatoes, cored and roughly chopped
Salt and Black Pepper
In a large pot add the first 8 ings. Cover with water. Bring to a boil over high heat. Then turn heat down until this simmers steadily for 1 hour or until done. Stir occasionally, Cook until lentils are soft. Season to taste with the salt and pepper. Serve. Keep ref. These are good to eat with baked chicken breasts and nanna bread or fried bread which is just flour and milk stirred up and put in a skillet with some oil and fried brown on one side and then flipped over and fried on the other. Make sure it is done on the inside. I press down one mine with the pancake turner. Good with butter over top of these. Or you can just make up some cornbread and make cornbread fritters or pancakes. Fry like the other bread until brown and crisp.
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