Classic hearty soup
Ingredients
6 white onions, peeled, quartered and thinly sliced
4 cloves garlic, minced
2 tsp dried thyme
2 tsp dried oregano
6 Tbsp butter
1 quart chicken stock
1 quart beef stock
4 bay leaves
1 Tbsp freshly ground black pepper
1 cup red wine
1 cup white wine
1/4 cup Parmesan cheese, finely grated
1/2 cup mozzarella cheese, coarsely grated
1 baguette
Directions
Melt butter in large saute pan
Saute onion, garlic, thyme,oregano and black pepper until onion is amber/clear
Remove to stock pot
Add stocks, wines and bay leaves
Bring to rapid boil (about 6 minutes)
Lower heat to simmer 90 minutes
In the meantime, cut baguette into 12 equal pieces and toast
After toasting and while pieces are still warm, sprinkle with Parmesan cheese
Remove bay leaves from soup
To serve ladle soup into individual oven-safe crocks (8-10 ounce)
Float toasted piece on each portion, Parmesan side up
Sprinkle with mozzarella cheese
Place crock(s) in very hot oven or under broiler to melt cheese
Prep Time: 5 Min
Cook Time: 2 Hr
Total Time: 2 Hr 5 Min
Servings: 12
Friday, November 30, 2012
chicken & rice soup
A simple to make soup with a fresh taste.
Ingredients
3 boneless chicken breasts
1 large carton chicken broth
1 lb sliced mushrooms
1/2 cup diced celery
1/2 cup diced onions
2 cups baby carrots
1 bunch fresh cilantro, rinsed and chopped
1 cup uncooked rice
1 tablespoon fresh black pepper
1 tablespoon chicken base
salt to taste
Directions
Cook chicken, carrots & celery in large soup pot with enough water to cover until tender. (I usually cook this in my crock pot on high for about 4hrs. Then add it to a large soup pot on the stove to finish cooking. That way I don't have to watch it, so I can do my shopping, cleaning etc.) Take chicken out of pot, reserve liquid, allow to cool, chop into small pieces. Bring reserved liquid and chicken broth to a boil; add pepper, chicken base, rice, chicken and vegetables. Reduce heat and simmer, stirring occasionally until rice is done (about 20 minutes) add fresh cilantro and turn off heat. If the soup is too thick you can add more water or broth. Add salt to taste. Serve with fresh bread or just crackers.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 6
Ingredients
3 boneless chicken breasts
1 large carton chicken broth
1 lb sliced mushrooms
1/2 cup diced celery
1/2 cup diced onions
2 cups baby carrots
1 bunch fresh cilantro, rinsed and chopped
1 cup uncooked rice
1 tablespoon fresh black pepper
1 tablespoon chicken base
salt to taste
Directions
Cook chicken, carrots & celery in large soup pot with enough water to cover until tender. (I usually cook this in my crock pot on high for about 4hrs. Then add it to a large soup pot on the stove to finish cooking. That way I don't have to watch it, so I can do my shopping, cleaning etc.) Take chicken out of pot, reserve liquid, allow to cool, chop into small pieces. Bring reserved liquid and chicken broth to a boil; add pepper, chicken base, rice, chicken and vegetables. Reduce heat and simmer, stirring occasionally until rice is done (about 20 minutes) add fresh cilantro and turn off heat. If the soup is too thick you can add more water or broth. Add salt to taste. Serve with fresh bread or just crackers.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 6
no bake spider cookies
This is a Halloween treat to saver.
Ingredients
1 (300g) package chocolate chips
1 (300g) package butterscotch chips
2 (4 ounce) cans chow mein noodles
1 cup peanuts
Directions
In saucepan over medium heat melt the chocolate chips and butterscotch chips.
Remove from heat and add chow mien noodles, turning over until all coated.
Add peanuts and turn over until all coated.
Drop in tablespoon sized heaps on wax paper lined cookie
Refrigerate until hardened (over night is best).
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 32
Ingredients
1 (300g) package chocolate chips
1 (300g) package butterscotch chips
2 (4 ounce) cans chow mein noodles
1 cup peanuts
Directions
In saucepan over medium heat melt the chocolate chips and butterscotch chips.
Remove from heat and add chow mien noodles, turning over until all coated.
Add peanuts and turn over until all coated.
Drop in tablespoon sized heaps on wax paper lined cookie
Refrigerate until hardened (over night is best).
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 32
reese's peanut butter truffles
These are easy truffles that are made out of your favorite candy.
Ingredients
10 packages of Reese's Peanut Butter Cups
2 cups finely chopped salted peanuts
Directions
Place the candy into mixing bowl and mix with a paddle attachment until smooth. Using a tablespoon, spoon 30 small piles of the chocolate mixture onto a sheet pan and place into the refrigerator for 15 minutes or until cold. Place the chopped nuts on a plate. Next, pull the chocolate piles out of the refrigerator, and place each pile onto the nuts and roll them around until they are covered. Place the peanut coated truffles into the freezer on a sheet pan for 1 hour. Once set, place them into a sealed container and store until ready to serve at your party. Pull out and serve at room temperature.
Prep Time: 30 Min
Servings: 30
Ingredients
10 packages of Reese's Peanut Butter Cups
2 cups finely chopped salted peanuts
Directions
Place the candy into mixing bowl and mix with a paddle attachment until smooth. Using a tablespoon, spoon 30 small piles of the chocolate mixture onto a sheet pan and place into the refrigerator for 15 minutes or until cold. Place the chopped nuts on a plate. Next, pull the chocolate piles out of the refrigerator, and place each pile onto the nuts and roll them around until they are covered. Place the peanut coated truffles into the freezer on a sheet pan for 1 hour. Once set, place them into a sealed container and store until ready to serve at your party. Pull out and serve at room temperature.
Prep Time: 30 Min
Servings: 30
creamy chicken pasta
Bird is the word when it comes to
palate-pleasing pasta. This Cajun chicken dish can be whipped up in a
matter of minutes. It's bursting with flavor and brings plenty to the
table. We promise your loved ones will flock to this delicious dish.
Ingredients
2 boneless skinless chicken breasts, cut into thin strips 4 oz. linguine, cooked al dente 2 tsp. Cajun seasoning 2 tbsp. butter 1 thinly sliced green onion 1-2 cup heavy whipping cream 2 tbsp. chopped sun-dried tomatoes 1/4 tsp. salt 1/4 tsp. dried basil 1/8 tsp. ground black pepper 1/8 tsp. garlic powder 1/4 cup grated Parmesan cheese
Methods/steps
Place chicken and Cajun seasoning in a
bowl and toss to coat. In a large skillet over medium heat, sauté
chicken in butter until chicken is tender, about 5 to 7 minutes. Reduce
heat add green onion, heavy cream, tomatoes, basil, salt, garlic
powder, black pepper and heat through. Pour over hot linguine and toss,
with Parmesan cheese.
Additional Tips
Ready in 25 min
delacato potatoes
Baby red or white sliced potatoes lightly browned and sauteed with Delacato Merlot wine. Great with steak.
Ingredients
12 baby red or white potatoes (sliced)
1 Tablespoon virgin olive oil
1 small clove fresh garlic ( finely minced )
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon paprika
Pinch of curry (optional)
3/4 to 1 cup of Delacato Merlot wine
Directions
Take the 12 baby potatoes and thinly slice. Add virgin olive oil to frying pan. Spread potatoes in pan making sure to coat each slice with the olive oil. Once coated, sprinkle the parsley, oregano and paprika over potatoes, stirring to coat each slice. Cook potatoes over a medium high heat, making sure to lightly brown each side. About five minutes into cooking add minced garlic and mix well. Once all sides of potatoes begin to brown slightly, the pan should begin to dry from the cooking. Add 1/4 cup of Delacato Merlot wine, making sure to lower your heat some if the wine sizzles and begins to evaporate. Make sure to coat each slice in the wine, turning them until they begin to turn slightly purple. Wait five minutes and pour in another 1/4 cup of wine. Continue adding a 1/4 cup of wine until you reach the desired tenderness of the potato. No grease, just a great side dish! Can substitute or add a pinch of curry for added zip.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 4
Ingredients
12 baby red or white potatoes (sliced)
1 Tablespoon virgin olive oil
1 small clove fresh garlic ( finely minced )
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon paprika
Pinch of curry (optional)
3/4 to 1 cup of Delacato Merlot wine
Directions
Take the 12 baby potatoes and thinly slice. Add virgin olive oil to frying pan. Spread potatoes in pan making sure to coat each slice with the olive oil. Once coated, sprinkle the parsley, oregano and paprika over potatoes, stirring to coat each slice. Cook potatoes over a medium high heat, making sure to lightly brown each side. About five minutes into cooking add minced garlic and mix well. Once all sides of potatoes begin to brown slightly, the pan should begin to dry from the cooking. Add 1/4 cup of Delacato Merlot wine, making sure to lower your heat some if the wine sizzles and begins to evaporate. Make sure to coat each slice in the wine, turning them until they begin to turn slightly purple. Wait five minutes and pour in another 1/4 cup of wine. Continue adding a 1/4 cup of wine until you reach the desired tenderness of the potato. No grease, just a great side dish! Can substitute or add a pinch of curry for added zip.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 4
steak au poivre
A French classic!
Ingredients
2 teaspoons black peppercorns, crushed
2 teaspoons white peppercorns, crushed
4 eight (8) ounce filet mignon
Kosher salt
2 tablespoons vegetable oil
2 tablespoons butter
1/3 cup minced shallots
1 tablespoon flour
1/4 cup cognac or brandy
1 cup beef stock or canned broth
2 tablespoons minced fresh parsley
2 tablespoons chopped parsley for garnish
Directions
Press peppercorns into both sides of the fillets; let stand at room temperature for 30 minutes. Season with salt.
Using a heavy large skillet over medium-high heat, warm the oil until hot. Add fillets and cook on each side for 4 minutes. Transfer to a plate and keep warm. Discard the fat wiping the skillet clean.
Add 1 tablespoon butter and shallots to skillet and cook for 2 minutes over medium-high heat. Add flour and cook for 1 minute. Add the cognac and reduce, stirring for 1 minute.
Add stock, bring to a boil. Reduce heat and simmer for 3 minutes.
Swirl in remaining butter and parsley.
To serve; place spoonful of sauce on plate and pour sauce over the filet.
Garnish with chopped parsley.
Prep Time: 30 Min
Cook Time: 10 Min
Total Time: 40 Min
Servings: 4
Ingredients
2 teaspoons black peppercorns, crushed
2 teaspoons white peppercorns, crushed
4 eight (8) ounce filet mignon
Kosher salt
2 tablespoons vegetable oil
2 tablespoons butter
1/3 cup minced shallots
1 tablespoon flour
1/4 cup cognac or brandy
1 cup beef stock or canned broth
2 tablespoons minced fresh parsley
2 tablespoons chopped parsley for garnish
Directions
Press peppercorns into both sides of the fillets; let stand at room temperature for 30 minutes. Season with salt.
Using a heavy large skillet over medium-high heat, warm the oil until hot. Add fillets and cook on each side for 4 minutes. Transfer to a plate and keep warm. Discard the fat wiping the skillet clean.
Add 1 tablespoon butter and shallots to skillet and cook for 2 minutes over medium-high heat. Add flour and cook for 1 minute. Add the cognac and reduce, stirring for 1 minute.
Add stock, bring to a boil. Reduce heat and simmer for 3 minutes.
Swirl in remaining butter and parsley.
To serve; place spoonful of sauce on plate and pour sauce over the filet.
Garnish with chopped parsley.
Prep Time: 30 Min
Cook Time: 10 Min
Total Time: 40 Min
Servings: 4
baked ravioli
Ravioli is a timeless family favorite that
never disappoints. This baked version takes it up another notch by
topping it with succulent sauce and a cheesy melt. It's mouth-watering.
Ingredients
1/2 cup onions, chopped 1/2 tsp salt 1 tsp garlic, chopped fine 2 cups water 26 oz. low-fat spaghetti sauce 50 oz. frozen cheese ravioli 15 oz. tomato sauce 8 oz. part skim mozzarella cheese, shredded 1/2 tsp. Italian seasoning
Methods/steps
Preheat oven to 350. In a large skillet,
cook onions and garlic until tender. Add, pasta sauce, tomato sauce,
water, Italian seasoning, and salt. Mix well and heat until cooked
thorough. Place one cup of sauce mixture onto bottom of 9 by 11 pan. Add
half the cheese ravioli; top with one cup cheese. Repeat with remaining
cheese ravioli and cheese. Pour remaining sauce mixture evenly over
top. Cover with aluminum foil and bake for 15 minutes.
Tuesday, November 20, 2012
Monday, November 19, 2012
quick shrimp platter
Here's an appetizer that's shrimply
irresistible. When you're looking for a starter that has plenty of
appeal, give this shrimp cocktail a try. A dish best served cold, you'll
want to keep this tasty offering on ice.
Ingredients
4 cups crushed ice 1 (2-lb.) bag peeled, large cooked shrimp 3 limes cut into wedges 3 lemons cut into wedges 1 (12-oz.) bottle cocktail sauce
Methods/steps
Pour ice into a waterproof serving tray or
platter with about 2-inch sides. Pile shrimp, limes, and lemons on top
of ice. Serve with cocktail sauce.
Additional Tips
Prep: 10 min.
cornbread dressing
This is such a great recipe!
Ingredients
1-cup chopped onion
1-cup chopped celery
1 tsp salt
1/2 tsp black pepper
2 tsp poultry seasoning
2 whole eggs
1 large can pet milk
1 can cream of chicken soup
8 cups cornbread crumbs
1 soup-can of water
Directions
Preheat oven to 350. In large bowl mix together all ingredients (add water if too dry and more breadcrumbs if too watery.) Cook for approx. 30-40 minutes, laying contents in a greased pan. Enjoy!
Ingredients
1-cup chopped onion
1-cup chopped celery
1 tsp salt
1/2 tsp black pepper
2 tsp poultry seasoning
2 whole eggs
1 large can pet milk
1 can cream of chicken soup
8 cups cornbread crumbs
1 soup-can of water
Directions
Preheat oven to 350. In large bowl mix together all ingredients (add water if too dry and more breadcrumbs if too watery.) Cook for approx. 30-40 minutes, laying contents in a greased pan. Enjoy!
seafood stuffing
A fantastic seafood stuffing for shrimp, lobster, fish, or even mushrooms.
Ingredients
1 pound crushed ritz crackers
1 cup bread crumbs (not seasoned)
1 cup chopped nuts (almonds, pecans, walnuts)
1/8 cup parsley (optional for color)
1 tsp onion powder (not heaping)
1 tsp garlic powder (not heaping)
1/2 tsp white pepper
1/2 cup cooked baby shrimp
1/2 cup crab meat (imitation is fine)
2 pounds butter or margarine
Directions
Crush crackers; put in large mixing bowl. Dice the crab up in little chunks. Add all the ingredients except for the butter. Mix till blended. Melt butter in pan; add to mixture mix till it's all blended - do not over mix. That's all! Now use for stuffed fish, stuffed shrimp, stuffed lobsters, or stuffed mushrooms. thats it, freeze unused portions in small bags for later use
Servings: 30
Ingredients
1 pound crushed ritz crackers
1 cup bread crumbs (not seasoned)
1 cup chopped nuts (almonds, pecans, walnuts)
1/8 cup parsley (optional for color)
1 tsp onion powder (not heaping)
1 tsp garlic powder (not heaping)
1/2 tsp white pepper
1/2 cup cooked baby shrimp
1/2 cup crab meat (imitation is fine)
2 pounds butter or margarine
Directions
Crush crackers; put in large mixing bowl. Dice the crab up in little chunks. Add all the ingredients except for the butter. Mix till blended. Melt butter in pan; add to mixture mix till it's all blended - do not over mix. That's all! Now use for stuffed fish, stuffed shrimp, stuffed lobsters, or stuffed mushrooms. thats it, freeze unused portions in small bags for later use
Servings: 30
morning cereal mix
Granola, yogurt, bran, bananas, wheat germ and
raisins will give you the right amount of energy to start a new day!
Add and subtract as you see fit. Your body will thank you.
Ingredients
- 1/2 cup Grape-Nuts cereal
- 1/4 cup all-bran cereal
- 1 tbsp. wheat germ
- 4 tsp. sunflower seeds
- 1 tbsp. sliced almonds
- 2 tbsp. raisins
- 2 cups plain low-fat yogurt
- 1 small banana, peeled and sliced
- 1 pinch cinnamon
- 2 tbsp. honey, to taste
- Sliced strawberries
Methods/steps
Combine the cereals, wheat germ, 3 tsp. of
the sunflower seeds, and the nuts and raisins in a medium bowl. Stir
well to mix and fold in the yogurt. Divide the cereal between two bowls
and top with the banana slices. Sprinkle with cinnamon, drizzle with
the honey and top with the remaining 1 tsp. sunflower seeds. Add sliced
strawberries on top.
Additional Tips
Ready in 10 min
cranberry tea punch
A holiday drink everyone will love. Also a great drink for parties!
Ingredients
6 tea bags
32oz cranberry juice
32oz white grape juice
cinnamon sticks
Directions
Boil 1/2 gallon water and then brew tea for 4 minutes. Add both juices. Keep hot and serve over a cinnamon stick.
Servings: 6
Ingredients
6 tea bags
32oz cranberry juice
32oz white grape juice
cinnamon sticks
Directions
Boil 1/2 gallon water and then brew tea for 4 minutes. Add both juices. Keep hot and serve over a cinnamon stick.
Servings: 6
peppermint tea
This is a great tea to drink when you have a cold.
Ingredients
1/2 cup dry peppermint leaves
3 cups hot water
2 tbsp honey
Directions
Boil or microwave 3 cups of water. Add mint leaves and honey. Enjoy! This will soothe your throat nicely while you are sick.
Ingredients
1/2 cup dry peppermint leaves
3 cups hot water
2 tbsp honey
Directions
Boil or microwave 3 cups of water. Add mint leaves and honey. Enjoy! This will soothe your throat nicely while you are sick.
spinach salad
Mama always said to eat your greens -- and she
was definitely onto something. Now you can honor her wishes by tossing
this salt-free spinach salad with just about any meal. A healthy and
hearty way to fill you up without filling you out.
Ingredients
1 tbsp. of butter 3/4 cup almonds, blanched and slivered 1 lb. spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tbsp. toasted sesame seeds 1 tbsp. poppy seeds 1/2 cup white sugar 2 tsp. minced onion 1/4 tsp. paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil
Methods/steps
In a medium saucepan, melt butter over
medium heat. Cook and stir almonds in butter until lightly toasted.
Remove from heat and let cool. In a large bowl, combine the spinach with
the toasted almonds and cranberries. In a medium bowl, whisk together
the sesame seeds, poppy seeds, sugar, onion, paprika, white wine
vinegar, cider vinegar, and vegetable oil. Toss with spinach just before
serving.
Additional Tips
Ready in 20 min
kahlua cake
Bundt cake made with chocolate cake and Kahlua
Ingredients
1 pkg. Devil's Food Cake mix
1-4 oz. pkg. instant vanilla pudding
4 eggs
1/2 c. milk
1/2 c. water
1/2 c. oil
1/2 c. Kahlua
1 c. chocolate chips
GLAZE
1 stick butter
1 c. sugar
1/4 c. water
1/2 c. Kahlua
Directions
Mix first eight ingredients together and pour into a well-greased Bundt pan. Bake one hour @ 325º. Cool on rack, then turn onto plate. Wash pan.
Melt one stick butter. Add the cup of sugar. Add the 1/4 c. water. Bring to a boil for 5 minutes. Remove from heat and add 1/2 c. Kahlua. Return cake to Bundt pan and poke holes in it with a meat fork. Slowly pour the glaze over the cake. Let the cake soak overnight. Invert the cake on a serving plate; dust with powdered sugar, serve and enjoy.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 16
Ingredients
1 pkg. Devil's Food Cake mix
1-4 oz. pkg. instant vanilla pudding
4 eggs
1/2 c. milk
1/2 c. water
1/2 c. oil
1/2 c. Kahlua
1 c. chocolate chips
GLAZE
1 stick butter
1 c. sugar
1/4 c. water
1/2 c. Kahlua
Directions
Mix first eight ingredients together and pour into a well-greased Bundt pan. Bake one hour @ 325º. Cool on rack, then turn onto plate. Wash pan.
Melt one stick butter. Add the cup of sugar. Add the 1/4 c. water. Bring to a boil for 5 minutes. Remove from heat and add 1/2 c. Kahlua. Return cake to Bundt pan and poke holes in it with a meat fork. Slowly pour the glaze over the cake. Let the cake soak overnight. Invert the cake on a serving plate; dust with powdered sugar, serve and enjoy.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 16
chocolate cherry cake
A great tasting easy to make cake modifying a box cake that no one will know it's a box cake
Ingredients
(1) Box Choc. Cake Mix w/pudding in box
(3) Eggs
(1) can Cherry Pie Filling ( Comstock)
(1) Tbs Cooking oil
Directions
Blend well in mixing bowl the pie filling,eggs,cooking oil. Add cake mix and blend well. Spray bundt pan w/Pam or like product
Place mixture in bundt pan, level top, and place on center rack in oven.
Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Servings: 12
Ingredients
(1) Box Choc. Cake Mix w/pudding in box
(3) Eggs
(1) can Cherry Pie Filling ( Comstock)
(1) Tbs Cooking oil
Directions
Blend well in mixing bowl the pie filling,eggs,cooking oil. Add cake mix and blend well. Spray bundt pan w/Pam or like product
Place mixture in bundt pan, level top, and place on center rack in oven.
Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Servings: 12
seafood spring rolls
You'll be on a roll with this seafood
appetizer. Chock full of fresh seafood, these spring rolls are a great
way to start of a gourmet meal.
Ingredients
1 8-oz. fresh grouper filet 1/2 pound fresh sea scallops 2 tbsp. heavy cream 1 cup minced lobster knuckle and claw meat 1 cup minced lobster slipper meat (a slipper is a type of small lobster) 1/4 cup fresh or frozen sweet peas 1 tbsp. minced ginger 1 tbsp. minced shallot 1 tbsp. Asian soy syrup 1 pkg. spring roll or eggroll skins
Methods/steps
Place grouper in meat grinder or food
processor; grind until smooth. Remove grouper to mixing bowl. Place
scallops and heavy cream in food processor; grind until smooth and add
to grouper. Add remaining ingredients except for skins to bowl and mix
well. Divide mixture among the spring roll or eggroll skins (you can put
the mixture in a pastry bag and pipe it on) and roll; seal edges of
rolls with a “glue” made of cornstarch and water. Deep-fry rolls at 350
degrees for about 5 minutes, or until rolls are golden brown and float
to the surface. Drain on paper towels. Cut on bias and serve with sweet
and sour dipping sauce.
labor saving cream pie
A quick easy pie that you can change the taste of by changing the filling used.
Ingredients
1 graham cracker pie shell
1 can blueberry pie filling
1/2 of an 8 oz. cream cheese block (if you are crazy about cream cheese, you can use all of the block but would need to add 1/4 cup of sugar)
1 8 oz. Cool Whip
a few fresh blueberries
Directions
Have your cream cheese at room temp. Beat your cream cheese until it is smooth, add 1/2 of the Cool Whip and the whole can of pie filling and blend till mixed well. Put into the pie shell. Place spoons of Cool Whip around the edge of the top and in the middle, then place your fresh berries in the Cool Whip. Best when it is chilled for several hours.
Servings: 8
Ingredients
1 graham cracker pie shell
1 can blueberry pie filling
1/2 of an 8 oz. cream cheese block (if you are crazy about cream cheese, you can use all of the block but would need to add 1/4 cup of sugar)
1 8 oz. Cool Whip
a few fresh blueberries
Directions
Have your cream cheese at room temp. Beat your cream cheese until it is smooth, add 1/2 of the Cool Whip and the whole can of pie filling and blend till mixed well. Put into the pie shell. Place spoons of Cool Whip around the edge of the top and in the middle, then place your fresh berries in the Cool Whip. Best when it is chilled for several hours.
Servings: 8
coconut custard pie
Fast, easy recipe -- hardest part is waiting for the pie to cool.
Ingredients
2 eggs
3/4 cup sugar
1 tsp. vanilla
1 cup milk
2 tbsp. melted butter
6 oz. shredded coconut
1 (one) 9 inch pie shell, frozen
Directions
Mix eggs with sugar, vanilla, milk and butter. Next, add shredded coconut and pour into 9 inch pie shell. Bake at 350 degrees for 50 minutes. Cool 6 hours before serving, top with piped whipped cream! This serves 9 generous slices.
Prep Time: 10 Min
Cook Time: 50 Min
Total Time: 1 Hr
Servings: 9
Ingredients
2 eggs
3/4 cup sugar
1 tsp. vanilla
1 cup milk
2 tbsp. melted butter
6 oz. shredded coconut
1 (one) 9 inch pie shell, frozen
Directions
Mix eggs with sugar, vanilla, milk and butter. Next, add shredded coconut and pour into 9 inch pie shell. Bake at 350 degrees for 50 minutes. Cool 6 hours before serving, top with piped whipped cream! This serves 9 generous slices.
Prep Time: 10 Min
Cook Time: 50 Min
Total Time: 1 Hr
Servings: 9
Thursday, November 1, 2012
No More Fix a Flat
No
more Fix-a-flat, no more air compressors, no
more spare tires, no more auto jacks, no
more tools rattling in the trunk. Will it reduce
the price of cars? Will it reduce the cost
of roadside service? Will some business' s go
out of business?
Coming soon!
They have been testing these for several years now.
Resilient Tech was developing them for the military.
Amazing new tires........................
Michelin Tires... Absolutely SCARY looking...
Look for 'em in August.
These tires are made in South Carolina, USA.
SEE THROUGH TIRES
Radical new tire design by Michelin.
The next generation of tires.
They had a pair at the Philadelphia car show.
Yes, those are 'spoke' like connections to the inner part
Of the tire from the outside tread 'wrap!' The next picture
Shows how odd it looks in motion...
Makes you wonder how the ride feels doesn't it?
These tires are airless and are scheduled to be out on the market very soon.
The bad news for law enforcement is that spike strips will not work on these.
Just think of the impact on existing technology:
A. No more air valves..
B. No more air compressors at gas stations...
C. No more repair kits..
D. No more flats...
These are actual pictures taken at the South Carolina plant of Michelin.
Coming soon!
They have been testing these for several years now.
Resilient Tech was developing them for the military.
Amazing new tires........................
Michelin Tires... Absolutely SCARY looking...
Look for 'em in August.
These tires are made in South Carolina, USA.
SEE THROUGH TIRES
Radical new tire design by Michelin.
The next generation of tires.
They had a pair at the Philadelphia car show.
Yes, those are 'spoke' like connections to the inner part
Of the tire from the outside tread 'wrap!' The next picture
Shows how odd it looks in motion...
Makes you wonder how the ride feels doesn't it?
These tires are airless and are scheduled to be out on the market very soon.
The bad news for law enforcement is that spike strips will not work on these.
Just think of the impact on existing technology:
A. No more air valves..
B. No more air compressors at gas stations...
C. No more repair kits..
D. No more flats...
These are actual pictures taken at the South Carolina plant of Michelin.
Beauty
Carl Rove’s Super PAC has come up with a beauty here. Feel free to pass it along…. After viewing!
This
ad ought to play on TV in every city in America! It won't, of course;
too expensive! BUT WE CAN PLAY IT FOR FREE if we will send it to
everyone on our email list. If you've seen it before, watch it again . .
. and then send it out.
Go Fly A Kite! (Amazing)
Think it's time
for a little break from all the hassles of your day and enjoy something that is
fun. This man puts a whole new meaning to "Go Fly A Kite." This is fantastic.
The kite flyer has incredible skill . Enjoy! If you're a movie buff, the music
that is playing in the background is the opera that the Tim Robbins character
from Shawshank Redemption, played over the loud speaker to all the men in the
prison.
Romancing the wind
(with 3 kites!!) Notice that one kite is controlled by his right hip, the other
two by his hands. Beautiful!
Ray Bethell, a
resident of Vancouver, B C, is one of the most famous kiteflyers in the world.
He controls three
kites in a ballet set to "The Flower Duet". It is truly
amazing!
Monday, October 22, 2012
My Sexy Angel
<3 angel="angel" my="my" p="p" sexy="sexy">
The one I give my life 2
Sweet kisses on his lips
My true soul mate
I give myself to my sexy angel <3 p="p">
Saturday, October 13, 2012
honey grouper
Put this dynamic grouper dish on your honey-do
list. On a scale of one to 10, our honey grouper is an 11. One bite and
you'll immediately realize it's swimming in goodness.
Ingredients
1/4 cup honey 1/4 cup Dijon mustard 2 tbsp. lemon juice 1 tsp. curry powder 1/2 tsp. salt 4 (3/4-inch thick) grouper fillets
Methods/steps
Combine first 5 ingredients; stir well.
Place fillets in a 13 x 9-inch baking dish; brush with half of honey
mixture. Turn fillets; brush with remaining honey mixture. Cover and
marinate in refrigerator for 15 minutes. Remove fillets from marinade,
reserving marinade. Place fillets on a lightly greased rack in a
roasting pan. Broil 4 inches from heat 10 to 12 minutes or until fish
flakes easily when tested with a fork, basting occasionally with
reserved marinade.
Additional Tips
Ready in 35 min
soft m&m cookies
Recipe for soft chocolate chip and m&m cookies. Everyone who has ever tried them loves them.
Ingredients
1 Cup butter
3/4 Cup sugar
3/4 Cup light brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 Cups flour
1 teaspoon baking powder
1 Cup mini M&M baking pieces
1/2 Cup mini chocolate chips
Directions
Cream butter and sugars. Add eggs and vanilla, mix well. Add flour and baking powder, mix until combined. Stir in M&Ms and chocolate chips. Drop by teaspoonfuls on ungreased baking sheet. Bake 10 minutes until lightly browned.
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Ingredients
1 Cup butter
3/4 Cup sugar
3/4 Cup light brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 Cups flour
1 teaspoon baking powder
1 Cup mini M&M baking pieces
1/2 Cup mini chocolate chips
Directions
Cream butter and sugars. Add eggs and vanilla, mix well. Add flour and baking powder, mix until combined. Stir in M&Ms and chocolate chips. Drop by teaspoonfuls on ungreased baking sheet. Bake 10 minutes until lightly browned.
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
red velvet cookies
Chewy cookie version of the very popular cake with white chocolate frosting.
Ingredients
1 box red velvet cake mix
1/3 cup veg. oil
3 tablespoons water
1 egg
1 pkg. white chocolate chips
Directions
Mix cake mix, oil, water and egg until all is incorporated. Drop tablespoonfuls of dough on to a baking sheet about 1 inch apart. Bake at 350 deg. for 8-10 min. Remove from oven and cool, then frost with melted white chocolate chips.
Prep Time: 20 Min
Cook Time: 10 Min
Total Time: 30 Min
Servings: 30
Ingredients
1 box red velvet cake mix
1/3 cup veg. oil
3 tablespoons water
1 egg
1 pkg. white chocolate chips
Directions
Mix cake mix, oil, water and egg until all is incorporated. Drop tablespoonfuls of dough on to a baking sheet about 1 inch apart. Bake at 350 deg. for 8-10 min. Remove from oven and cool, then frost with melted white chocolate chips.
Prep Time: 20 Min
Cook Time: 10 Min
Total Time: 30 Min
Servings: 30
tuna & mushroom casserole
It's tuna time. This mushroom and tuna
casserole is a cream lover's dream. When you don't have the time to whip
up a five-course meal, whip up all of your courses is one divine dish.
Ingredients
1 (12 oz.) pkg. wide noodles, cooked and drained 2 (6 oz.) cans tuna, drained 1 (4 oz.) can mushroom stems and pieces, drained 1 (10.75 oz.) can condensed cream of mushroom soup, undiluted 1 1/3 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup crushed saltines 3 tbsp. butter, melted paprika, tomato slices and fresh thyme
Methods/steps
In a large bowl, combine noodles, tuna and
mushrooms. Combine soup, milk, salt and pepper; pour over noodle
mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine
saltines and butter; sprinkle over noodles and bake, uncovered, at 350
degrees for 35-45 minutes or until heated through. Sprinkle with paprika
and garnish with tomato and thyme.
Additional Tips
Ready in 1 hour
creamy yam casserole
This recipe is tasty and may be served with chicken, pork or turkey. A holiday favorite.
Ingredients
2 pounds of yams
1 stick of butter
1/4 cup of brown sugar
salt
pepper
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. cloves
pinch of nutmeg
1/2 cup of fresh pineapple, chopped
1/2 cup toasted pecans or walnuts
1/4 cup heavy cream
Directions
Boil yams in salted water, or bake until tender, leaving skins on. Remove skins when slightly cooled then return to the warm pot. Mash using softened butter, and warmed, heavy cream. Add brown sugar, salt, pepper, and spices. Toast nuts. Stir in half of the nuts and pineapple, using the rest to garnish the top of the casserole. May be served immediately, or reheated in a buttered dish at 350 degrees for 15 minutes. If you are watching your weight, the juice of the pineapple, lemon,or mandarin oranges, may be substituted for cream. Garnish with lemon or orange zest, instead of using the nut mixture.
Ingredients
2 pounds of yams
1 stick of butter
1/4 cup of brown sugar
salt
pepper
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. cloves
pinch of nutmeg
1/2 cup of fresh pineapple, chopped
1/2 cup toasted pecans or walnuts
1/4 cup heavy cream
Directions
Boil yams in salted water, or bake until tender, leaving skins on. Remove skins when slightly cooled then return to the warm pot. Mash using softened butter, and warmed, heavy cream. Add brown sugar, salt, pepper, and spices. Toast nuts. Stir in half of the nuts and pineapple, using the rest to garnish the top of the casserole. May be served immediately, or reheated in a buttered dish at 350 degrees for 15 minutes. If you are watching your weight, the juice of the pineapple, lemon,or mandarin oranges, may be substituted for cream. Garnish with lemon or orange zest, instead of using the nut mixture.
veggie casserole
Layered veggies and cheese and soup-sour cream mixture make this a quick and easy dish for a holiday meal or gathering
Ingredients
1 can french style cut green beans [regular can be used] drained
1 can corn drained
1 can sliced water chestnuts drained
1 can cream of celery soup [chicken or mushroom work also]
1 cup sour cream
1 cup shredded cheese [cheddar, or american or your favorite cheese]
1 sleeve of ritz style crackers crushed
1 stick of margarine,melted
1/2 cup chopped onion
Directions
layer green beans and corn in a 13x9 casserole
mix sour cream and soup, layer half on top
sprinkle water chestnuts and onion over all
layer rest of soup mixture
sprinkle cheese, then crushed crackers
pour melted butter over all
bake at 350 for about 40 minutes or until bubbly and slightly golden brown
Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 8
Ingredients
1 can french style cut green beans [regular can be used] drained
1 can corn drained
1 can sliced water chestnuts drained
1 can cream of celery soup [chicken or mushroom work also]
1 cup sour cream
1 cup shredded cheese [cheddar, or american or your favorite cheese]
1 sleeve of ritz style crackers crushed
1 stick of margarine,melted
1/2 cup chopped onion
Directions
layer green beans and corn in a 13x9 casserole
mix sour cream and soup, layer half on top
sprinkle water chestnuts and onion over all
layer rest of soup mixture
sprinkle cheese, then crushed crackers
pour melted butter over all
bake at 350 for about 40 minutes or until bubbly and slightly golden brown
Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 8
stuffed olives
Get the party started with these amazing
appetizers. This is definitely one dish that isn't the pits. Forget
extending the olive branch -- simply extend these stuffed olives for a
recipe done right.
Ingredients
1 (5 3/4 oz.) can jumbo pitted ripe olives, drained 1 (3 oz.) pkg. cream cheese, softened 1/2 tsp. dried onion flakes 1/4 tsp. prepared horseradish 1/8 tsp. salt 1 dash pepper 1 dash garlic powder 12 small pitted ripe olives
Methods/steps
Cut a slit from the top to the bottom of
12 jumbo olives; set aside. In a mixing bowl, combine the next six
ingredients; mix well. Fill a small heavy-duty plastic bag with cream
cheese mixture. Cut a small hole in the corner of the plastic bag;
carefully pipe mixture into jumbo olives. Repeat procedure on small
pitted olives. Chill.
Additional Tips
Ready in 15 min
egg nog french toast
An easy breakfast for busy families
Ingredients
1 quart of any brand eggnog
1 loaf of Texas Toast
powdered sugar to taste
butter
syrup if desired
Directions
Dip the Texas Toast into the eggnog pick up toast with tongs to drain excess. Cook at 200 degrees on lightly buttered griddle. Flip over as one side cooks. Once done shower with powdered sugar, butter, and syrup if desired. Enjoy. :)
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6
Ingredients
1 quart of any brand eggnog
1 loaf of Texas Toast
powdered sugar to taste
butter
syrup if desired
Directions
Dip the Texas Toast into the eggnog pick up toast with tongs to drain excess. Cook at 200 degrees on lightly buttered griddle. Flip over as one side cooks. Once done shower with powdered sugar, butter, and syrup if desired. Enjoy. :)
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6
buttermilk pancakes
Light and airy. They are just wonderful these are easy to make and taste so airy...
Ingredients
2 cups white flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tbs white sugar
2 large eggs
1/2 tsp kosher salt
2 1/2 cups thick buttermilk
1/4 cup melted butter
Directions
Take two bowls. Put all of the dry into one bowl and the liquid in the other bowl. With a wire whip mix the two bowls together. Preheat a large skillet with a little grease over medium heat. This makes 24r pancakes.
Prep Time: 5 Min
Cook Time: 2 Min
Total Time: 7 Min
Servings: 6
Ingredients
2 cups white flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tbs white sugar
2 large eggs
1/2 tsp kosher salt
2 1/2 cups thick buttermilk
1/4 cup melted butter
Directions
Take two bowls. Put all of the dry into one bowl and the liquid in the other bowl. With a wire whip mix the two bowls together. Preheat a large skillet with a little grease over medium heat. This makes 24r pancakes.
Prep Time: 5 Min
Cook Time: 2 Min
Total Time: 7 Min
Servings: 6
spinach salad
When tiresome salads have left your diet on
ice, this scrumptious spinach salad is a refreshing change. Loaded with
nutrients, it's a Greek lover's dream. Dive in and feta the salad
aficionado in you.
Ingredients
1/4 cup lemon juice 1/4 cup fresh mint 1 1/4 cup mild olive oil 1/4 cup red wine vinegar 2 tbsp. lemon juice 1/2 cup chopped fresh mint, tightly packed 1 tsp. honey 1/2 tsp. salt 2 small red onions, thinly sliced 12 oz. baby spinach, washed and dried 6 large (or 12 small) beets, cooked 3/4 lb. feta cheese, crumbled coarsely 1 cup Kalamata olives
Methods/steps
To prepare the mint vinaigrette, combine
the 1/4 cup lemon juice and 1/4 cup chopped mint in a small saucepan.
Bring to a boil and remove from heat. Let steep for about 10 minutes and
strain into a mixing bowl, discarding solids. There will be about 1/4
cup Add the remaining ingredients and whisk together. To prepare the
salad, marinate the onions in 1/4 cup of the mint vinaigrette for about
15 minutes to soften them. If the spinach leaves are large, tear them
into smaller pieces. If the beets are large, cut them into quarters or
eighths. To serve, toss the onions, greens, and beets with the
vinaigrette in a large salad bowl. Distribute the salad on six large
salad plates and sprinkle with the feta and olives.
Additional Tips
Ready in 35 min
lemon-orange sherbet
I scream. You scream. We all scream for...
sherbet. If you're a big fan of orangesicles, you'll love this tropical
blend of lemon, orange and cream. It's a sherbet lover's dream.
Ingredients
2 cups thin cream 6 cups milk 2 lemons 2 eggs, slightly beaten 2 cups granulated sugar 3 oranges
Methods/steps
Extract juice from fruit; strain. Combine
cream, milk, eggs, sugar and salt. Partially freeze. Add fruit juices.
Continue freezing until firm.
peppermint tea
This is a great tea to drink when you have a cold.
Ingredients
1/2 cup dry peppermint leaves
3 cups hot water
2 tbsp honey
Directions
Boil or microwave 3 cups of water. Add mint leaves and honey. Enjoy! This will soothe your throat nicely while you are sick.
Ingredients
1/2 cup dry peppermint leaves
3 cups hot water
2 tbsp honey
Directions
Boil or microwave 3 cups of water. Add mint leaves and honey. Enjoy! This will soothe your throat nicely while you are sick.
cranberry tea
This soothing tea is relaxing and is very tasteful and is good for your
health. It’s also good chilled or hot. Either way is delicious.
Ingredients
4 cups of cold water
5 bags of green tea
2 bags of mint tea
4 cups of cranberry juice, chilled
Ice cubes
Fresh mint leaves and fresh cranberries
Directions
In a large sauce pan bring water to a boil. Remove from heat. Add tea bags. Cover and let stand for 30 minutes. Remove and discard tea bags from water. Cover and chill 3 hrs. Transfer tea to large pitcher. Stir in mint and cranberries. Serve this over ice in large glasses. Garnish with some mint sprigs if desired. Chill this for about 3 hrs in cold icebox.
Prep Time: 15 Min
Ingredients
4 cups of cold water
5 bags of green tea
2 bags of mint tea
4 cups of cranberry juice, chilled
Ice cubes
Fresh mint leaves and fresh cranberries
Directions
In a large sauce pan bring water to a boil. Remove from heat. Add tea bags. Cover and let stand for 30 minutes. Remove and discard tea bags from water. Cover and chill 3 hrs. Transfer tea to large pitcher. Stir in mint and cranberries. Serve this over ice in large glasses. Garnish with some mint sprigs if desired. Chill this for about 3 hrs in cold icebox.
Prep Time: 15 Min
conch chowder
You don't have to go to your favorite
seafood restaurant for a shell of a soup. Instead satisfy your hankering
for conch chowder with this simple recipe. It's certain to bowl you
over.
Ingredients
1/2 lb. melted butter 1 1/2 bunches celery, medium dice 2 Spanish onions, medium dice 1/2 lb. flour 2 quarts shrimp stock Pinch cayenne pepper 1 tbsp. Old Bay Seafood Seasoning Salt and pepper, to taste 3 large potatoes, small dice 1 quart heavy cream 2 cups tomato puree 4 lb. fresh conch, medium dice Sliced scallions Oyster crackers
Methods/steps
Melt butter in stock pot; add celery and
onion. Cook vegetables until translucent. Over low heat, add flour to
make a roux. Cook roux for 3 minutes until blonde in color. Add shrimp
stock and bring to low boil. Add cayenne, Old Bay, salt and pepper. Add
potatoes and simmer until potatoes are tender, about 30 minutes. Add
heavy cream and tomato puree; simmer to bring to desired temperature.
Add conch and adjust seasoning. Simmer until conch is heated through.
Serve in soup crock topped with sliced scallions and a side of oyster
crackers.
dessert biscotti
A rich almond biscotti.
Ingredients
1/2 cup sugar
1 stick butter, softened
1/2 tsp vanilla
1/4 tsp salt
1/2 cup sliced almonds
1 cup flour
1/2 cup chocolate chips
Directions
Cream together butter and sugar thoroughly. Add vanilla and salt. Add almonds working together with a spatula. Add flour a little at a time. As mixture gets stiff start working together with your hands until flour is completely mixed in. On baking sheet (preferably stone) shape mixture into a rectangle approximately 4 inches wide by 15 inches long. Bake at 325F degrees 25 to 30 minutes. Remove from oven and slice loaf into 1/2 inch slices and let cool. Melt chocolate chips and spread a thin layer of chocolate on the bottom of each cookie and lay them on the side until chocolate cools. Yeilds about 1 1/2 dozen very rich yummy cookies!
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 18
Ingredients
1/2 cup sugar
1 stick butter, softened
1/2 tsp vanilla
1/4 tsp salt
1/2 cup sliced almonds
1 cup flour
1/2 cup chocolate chips
Directions
Cream together butter and sugar thoroughly. Add vanilla and salt. Add almonds working together with a spatula. Add flour a little at a time. As mixture gets stiff start working together with your hands until flour is completely mixed in. On baking sheet (preferably stone) shape mixture into a rectangle approximately 4 inches wide by 15 inches long. Bake at 325F degrees 25 to 30 minutes. Remove from oven and slice loaf into 1/2 inch slices and let cool. Melt chocolate chips and spread a thin layer of chocolate on the bottom of each cookie and lay them on the side until chocolate cools. Yeilds about 1 1/2 dozen very rich yummy cookies!
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 18
black forest dessert
Mouth watering chocolate dessert.
Ingredients
One box of devils food cake, baked as directed. 2 cans of cherry pie filling,
2 8oz pkgs cream cheese or use lowfat version
1 can sweetened condensed milk (may also use no fat version)
1 pkg frozen whipped topping such as Cool Whip or generic brand
1or 1 Tbsp.lemon juice
toasted, sliced almonds
Chocolate syrup
Directions
Cut baked cake in squares and place in bottom of large glass bowl or plastic container (great for potluck). Spread cherry pie filling over cake. With mixer combine softened cream cheese with sweetened cond.milk,lemon juice and whipped topping. Mix well. Spread over cherry pie filling. Swirl chocolate syrup over top and sprinkle with toasted almonds. Refrigerate. May be made smaller by reducing to half cake, 1 can pie filling
& 1 8oz pkg of cream cheese.
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 12
Ingredients
One box of devils food cake, baked as directed. 2 cans of cherry pie filling,
2 8oz pkgs cream cheese or use lowfat version
1 can sweetened condensed milk (may also use no fat version)
1 pkg frozen whipped topping such as Cool Whip or generic brand
1or 1 Tbsp.lemon juice
toasted, sliced almonds
Chocolate syrup
Directions
Cut baked cake in squares and place in bottom of large glass bowl or plastic container (great for potluck). Spread cherry pie filling over cake. With mixer combine softened cream cheese with sweetened cond.milk,lemon juice and whipped topping. Mix well. Spread over cherry pie filling. Swirl chocolate syrup over top and sprinkle with toasted almonds. Refrigerate. May be made smaller by reducing to half cake, 1 can pie filling
& 1 8oz pkg of cream cheese.
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 12
mediterranean salad
Go green with this great-tasting
Mediterranean salad. Lettuce rejoice over this mixed greens medley
loaded with the freshest ingredients. We promise you'll push those
tiresome old salads to the side in favor of this satisfying blend.
Ingredients
4 tbsp. olive oil 2 tbsp. white wine vinegar 1 tbsp. Dijon mustard 1/2 tsp. salt 1/2 tsp. ground black pepper 1 pinch white sugar 1 tsp. chopped fresh parsley 1 tsp. fresh lemon juice 2 cloves garlic, chopped 1 avocados - peeled, pitted, and cubed 4 cups mixed salad greens 1/2 cup sliced almonds 2 oz. feta cheese, crumbled
Methods/steps
In a large bowl, whisk together the olive
oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon
juice and garlic. Add the avocado, and stir to coat with the dressing.
Just before serving, add the salad greens, and toss to coat with
dressing. Sprinkle sliced almonds and feta cheese over the top.
Additional Tips
Ready in 10 min
Thursday, September 27, 2012
kahlua cake
Bundt cake made with chocolate cake and Kahlua
Ingredients
1 pkg. Devil's Food Cake mix
1-4 oz. pkg. instant vanilla pudding
4 eggs
1/2 c. milk
1/2 c. water
1/2 c. oil
1/2 c. Kahlua
1 c. chocolate chips
GLAZE
1 stick butter
1 c. sugar
1/4 c. water
1/2 c. Kahlua
Directions
Mix first eight ingredients together and pour into a well-greased Bundt pan. Bake one hour @ 325º. Cool on rack, then turn onto plate. Wash pan.
Melt one stick butter. Add the cup of sugar. Add the 1/4 c. water. Bring to a boil for 5 minutes. Remove from heat and add 1/2 c. Kahlua. Return cake to Bundt pan and poke holes in it with a meat fork. Slowly pour the glaze over the cake. Let the cake soak overnight. Invert the cake on a serving plate; dust with powdered sugar, serve and enjoy.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 16
Ingredients
1 pkg. Devil's Food Cake mix
1-4 oz. pkg. instant vanilla pudding
4 eggs
1/2 c. milk
1/2 c. water
1/2 c. oil
1/2 c. Kahlua
1 c. chocolate chips
GLAZE
1 stick butter
1 c. sugar
1/4 c. water
1/2 c. Kahlua
Directions
Mix first eight ingredients together and pour into a well-greased Bundt pan. Bake one hour @ 325º. Cool on rack, then turn onto plate. Wash pan.
Melt one stick butter. Add the cup of sugar. Add the 1/4 c. water. Bring to a boil for 5 minutes. Remove from heat and add 1/2 c. Kahlua. Return cake to Bundt pan and poke holes in it with a meat fork. Slowly pour the glaze over the cake. Let the cake soak overnight. Invert the cake on a serving plate; dust with powdered sugar, serve and enjoy.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 16
chocolate cherry cake
A great tasting easy to make cake modifying a box cake that no one will know it's a box cake
Ingredients
(1) Box Choc. Cake Mix w/pudding in box
(3) Eggs
(1) can Cherry Pie Filling ( Comstock)
(1) Tbs Cooking oil
Directions
Blend well in mixing bowl the pie filling,eggs,cooking oil. Add cake mix and blend well. Spray bundt pan w/Pam or like product
Place mixture in bundt pan, level top, and place on center rack in oven.
Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Servings: 12
Ingredients
(1) Box Choc. Cake Mix w/pudding in box
(3) Eggs
(1) can Cherry Pie Filling ( Comstock)
(1) Tbs Cooking oil
Directions
Blend well in mixing bowl the pie filling,eggs,cooking oil. Add cake mix and blend well. Spray bundt pan w/Pam or like product
Place mixture in bundt pan, level top, and place on center rack in oven.
Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Servings: 12
healthy vegetable bisque
Soup is good food, especially when you're
talking about this vegetable bisque. This rich soup will definitely melt
in your mouth. We promise you will absolutely love every spoonful. Say
cheese... and veggies!
Ingredients
3 tbsp. butter 3 tbsp. flour 4 cups vegetable broth 2 cups coarsely chopped broccoli 3/4 cup chopped carrots 1/2 cup chopped celery 1 small chopped onion 1 small clove garlic, minced 1/4 tsp. thyme 1/2 tsp. salt 1/8 tsp. pepper 1 cup heavy cream 1 egg yolk 1 1/2 cups shredded Cheddar cheese
Methods/steps
In a large, heavy saucepan, melt butter.
Add flour and cook several minutes, stirring. Remove from heat.
Gradually blend in broth. Bring to boil, stirring, and add broccoli,
carrots, celery, onion, garlic, thyme, salt and pepper which have been
mixed. Cover and simmer 8 minutes until vegetables are tender. Blend
cream and egg. Gradually blend in several teaspoons of soup. Return to
soup and cook, stirring until thickened, and blend in cheese.
Additional Tips
Ready in 30 min
easy apple betty
A great apple betty desert with out all the work . We love it with vanilla ice cream but cool whip is also good .
Ingredients
2 large Cans Apple Pie Filling
1 Box of Yellow Cake Mix
2 Small Packets of Brown Sugar and Cinnamon Instant Oatmeal
1 and 1/2 Sticks of Cold Butter
Directions
Preheat oven to 350. In a 9 x 13 baking dish add both cans of apple pie filling. In a large bowl add dry cake mix oatmeal ,add all the cold butter and mix into little crumbles with your hands . Cover the pie filling with the cake mix . Bake at 350 for 55 minutes or until top is golden brown and bubbly. Serve warm with ice cream or cool whip .
Prep Time: 15 Min
Cook Time: 55 Min
Total Time: 1 Hr 10 Min
Servings: 16
Ingredients
2 large Cans Apple Pie Filling
1 Box of Yellow Cake Mix
2 Small Packets of Brown Sugar and Cinnamon Instant Oatmeal
1 and 1/2 Sticks of Cold Butter
Directions
Preheat oven to 350. In a 9 x 13 baking dish add both cans of apple pie filling. In a large bowl add dry cake mix oatmeal ,add all the cold butter and mix into little crumbles with your hands . Cover the pie filling with the cake mix . Bake at 350 for 55 minutes or until top is golden brown and bubbly. Serve warm with ice cream or cool whip .
Prep Time: 15 Min
Cook Time: 55 Min
Total Time: 1 Hr 10 Min
Servings: 16
fresh apple cake
fresh, moist and taste just like grandma's. Great gifts for Christmas or any holiday.
Ingredients
1 1/2 cups of vegetable oil
3 eggs
2 cups of sugar
1 tsp of vanilla
1 tsp of nutmeg
1 tsp of cinnamon
1 tsp salt
1 tsp soda
2 tsp baking powder
3 cups flour
1 cup nuts
1 cup coconut
3 large apples
Topping:
1 stick of butter
1/2 cups coconut
1/4 cup of milk
1 cup of brown sugar
Directions
Mix together oil, eggs, sugar and vanilla. Add flour, baking soda,
salt, baking powder, nutmeg and cinnamon. Mix well. Add nuts, coconut, and apples.
Topping:
Cook for 3 minutes and pour over cooled cake. Bake at 375 Enjoy
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Ingredients
1 1/2 cups of vegetable oil
3 eggs
2 cups of sugar
1 tsp of vanilla
1 tsp of nutmeg
1 tsp of cinnamon
1 tsp salt
1 tsp soda
2 tsp baking powder
3 cups flour
1 cup nuts
1 cup coconut
3 large apples
Topping:
1 stick of butter
1/2 cups coconut
1/4 cup of milk
1 cup of brown sugar
Directions
Mix together oil, eggs, sugar and vanilla. Add flour, baking soda,
salt, baking powder, nutmeg and cinnamon. Mix well. Add nuts, coconut, and apples.
Topping:
Cook for 3 minutes and pour over cooled cake. Bake at 375 Enjoy
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
pineapple tart
In search of a memorable dessert that will
leave a lasting impression? Have a tart. This pineapple tart is a
tropical delight. It's simple to prepare and guaranteed to be a favorite
for parties or simply as an after-dinner treat.
Ingredients
2 (6 oz.) pkg. orange flavored gelatin mix 4 cups boiling water 1 (16 oz.) pkg. graham crackers 2 (8 oz.) cans crushed pineapple 1 (12 oz.) container frozen whipped topping, thawed
Methods/steps
Pour the gelatin mix into a large bowl,
and stir in the boiling water until the gelatin has dissolved.
Refrigerate until set, about 3 hours. Make a layer of graham crackers in
the bottom of a glass 9x13-inch baking dish. Spoon a layer of gelatin
over the graham crackers, and top with a layer of crushed pineapple.
Cover with a layer of whipped topping. Repeat the layers all the way to
the top of the pan, ending with whipped topping on top. Refrigerate for a
few hours before serving to let the graham crackers absorb the flavors
of orange and pineapple.
Additional Tips
Ready in 3 hours 10 min
gourmet chicken soup
Not all chicken soup is created equal. Can
those store-bought brands and whip up a batch of your own. Infused with a
host of fresh veggies, this homemade chicken soup is certain to bowl
you over. Not just hearty but healthy as well.
Ingredients
1/2 (2 to 3 lb.) whole chicken 2 parsnips, peeled and chopped 1 medium head garlic, peeled 2 large onions, chopped 5 carrots, chopped 2 zucchini, chopped 1/2 cup chopped fresh parsley 2 stalks celery, chopped 2 potatoes, peeled and chopped 1 sweet potato, peeled and cubed 1 packet chicken vegetable soup mix 1 tbsp. dried oregano 1 tsp. paprika 8 cups water 1/2 (750 millilitre) bottle white wine Salt and pepper to taste
Methods/steps
In a large soup pot or Dutch oven, combine
chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery,
potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt
and pepper. Cover and bring to a boil over high heat. Boil 30 minutes,
partially covered, and then reduce heat to low and simmer another 90
minutes.
italian roast beef sandwiches
- Prep/Total Time: 15 min.
- Yield: 4 Servings
Ingredients
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian salad dressing
- 1/2 teaspoon pepper
- 4 cups spring mix salad greens
- 4 ciabatta rolls, split
- 1/2 pound sliced deli roast beef
- 1 medium tomato, sliced
- 8 cucumber slices
- 1/4 cup sliced ripe olives, drained
Directions
- In a large bowl, combine the cheese, salad dressing and pepper. Add salad greens; toss to coat.
- Place salad green mixture over roll bottoms. Layer with roast beef, tomato, cucumber and olives; replace tops. Serve immediately. Yield: 4 servings.
Nutritional Facts
1 sandwich equals 571 calories, 21 g fat (4 g saturated fat), 40 mg
cholesterol, 1,605 mg sodium, 76 g carbohydrate, 6 g fiber, 27 g
protein.
Slicing Tomatoes
The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
rosemary mushroom chicken
- Prep: 30 min. Cook: 7 hours
- Yield: 6 Servings
Ingredients
- 6 chicken leg quarters, skin removed
- 2 cups sliced fresh mushrooms
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/2 cup white wine or chicken broth
- 1 teaspoon garlic salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- Hot cooked egg noodles
Directions
- Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles. Yield: 6 servings.
Nutritional Facts 1 leg quarter with 3/4 cup sauce (calculated without noodles) equals 294 calories, 14 g fat (3 g saturated fat), 94 mg cholesterol, 1,107 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g protein.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
tater tot casserole
Tater Tot Casseroles Recipe
- Prep: 25 min. Bake: 55 min.
- Yield: 12 Servings
Ingredients
- 3/4 pound bulk hot Italian sausage
- 3/4 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 2 cups frozen cut green beans, thawed
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
- 1/2 cup 2% milk
- 1 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 package (32 ounces) frozen Tater Tots
Directions
- In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to two greased 11-in. x 7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
- Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
- To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350° for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).
Nutritional Facts 1 piece equals 370 calories, 22 g fat (8 g saturated fat), 48 mg cholesterol, 1,085 mg sodium, 30 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Tater Tot Casseroles in
Simple & Delicious
April/May 2011, p35
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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