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.
Tuesday, May 17, 2011
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.
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