Saturday, February 28, 2009
1 can corn
1 can black beans
1 can diced tomatoes (I used the kind with green chiles to give it a little kick)
1/4 cup fresh cilantro - diced
1 cup Italian salad dressing (I didn't use quite that much)
(Whatever else you like in it-(fresh garden tomatoes will be good in it)
Drain corn, beans and tomatoes in colander. Pour most of salad dressing over and mix well as it runs through the strainer. Transfer to serving bowl and add cilantro, onions, avacado, etc. and rest of dressing. Mix well. Serve chilled or at room temp. with your favorite chips.
Friday, February 27, 2009
8 oz. Sour cream
1-2 Tbsp. dried minced onion
Soften cream cheese in microwave and combine all ingredients. Heat in a dip crock pot or bake until hot and serve with fritos.
I made these for book club last night that was at my house. They are so yum. This recipe is from Jen--her family always has this on New Year's Eve.
2 pkgs. Hillshire Little Smokies
1-2 pkg. Bacon
Cut bacon into thirds and wrap around each smokie. Stick a toothpick in each one and place close together in a pan and sprinkle generously with brown sugar. Bake at 350° to 375° for 45-55 minutes or until edges are crispy.
Thursday, February 26, 2009
Wednesday, February 25, 2009
I made this for dinner last night with minor adjustment and we really liked it.
4-8 chicken breasted, halved
1/4 c. melted butter
12-30 Ritz cracker (I didn't have any crackers so I improvised and used bread crumbs from the pantry... and both Jed and I liked it better. You decide!)
1/2 c. Fresh grated Parmesan cheese (I used a bit more)
1 TB. dried parsley
Melt butter in baking pan. Crush 3 crackers for every piece of chicken in a large zip lock bag. (Or in our case... dump some bread crumbs). Add Parmesan cheese, parsley & some salt and pepper. Roll each piece of chicken in melted butter from pan than shake in the bag. Place in baking pan and cook for 1 hour at 350.
We love these! They are super quick and super easy... always a bonus!
2 cups bisquick
2/3 cup milk
1 cup (at least) of shredded cheese
1/4 cup butter
1/4 tsp. garlic powder
Mix bisquick, milk and cheese together until soft dough forms. Beat for 60 seconds.
Drop by spoonfuls onto non-greased cooke sheet
Bake at 450 for 9-10 minutes.
Brush melted butter & garlic over hot biscuits!
Friday, February 20, 2009
Other great combos:
chocolate chips and cream cheese frosting
mint chocolate chips and chocolate frosting
peanut butter chips and chocolate frosting
white chocolate chips and vanilla frosting.
Use your imagination and get some good combinations!!!
1 bag of chocolate chips
1 can of frosting
1 tsp. vanilla
dash of salt
Melt chips in microwave, 30 second at a time, stirring after every 30 seconds. When they are melted, stir in frosting, vanilla and salt. Press into a square baking pan and refrigerate for 30 minutes or longer or freeze for a quicker set. You can line your pan with wax paper or parchment paper for easy removal of the fudge. Cut into squares and serve. Try not to eat it all!!!
Thursday, February 12, 2009
I didn't make this, but I begged a friend to bring it to me the next time they made it. And Jon wasn't home, so it was all mine. Thanks Mindy -- you're a great pal (she's my v.t. so she has to bring treats every now and then!) Someday I will get brave and make it for myself.
This was SO delicious! The caramelized sugar on the top was perfect. I love creamy, vanilla flavored desserts. And if you eat the Lentil Soup (see below) for dinner, then you can have a dessert like this without the guilt!
- 2 cups
- 1/4 cup white sugar
- 1 pinch salt
- 2 teaspoons vanilla extract
- 5 egg yolks
- little bit of cinnamon ( add after it is all mixed, then stir it in) optional
- 4 tablespoons white sugar
Preheat oven to 300 degrees. Bring a large pot of water to a boil. Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
- Place a towel in the bottom of a boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil. , and place the filled ramekins on top of the towel. Place in the oven, and pour
- Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
I got this recipe from Amy years ago. The picture might not look too tasty, but you gotta try it. Lentil Soup Madrid Style
1 large onion
1 green bell pepper
4 Tbsp olive oil
2 Tbsp flour
1 28 oz. can diced tomatoes
2 cups dry lentils
1 Tbsp salt
8 cups water
Dice onion and bell pepper, chop carrot. Simmer vegetables in oil until onions are translucent. Add flour and stir. Add remaining ingredients and simmer (covered) for 45 minutes.
Wednesday, February 11, 2009
1 ½ C. graham cracker crumbs
5 Tbsp. butter, melted
2/3 C. mini semisweet chocolate chips
Preheat oven to 325°. Butter a 9”-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Lightly coat the parchment paper with non-stick cooking spray.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
5 Tbsp. butter at room temperature
1/3 C. packed light brown sugar
3 Tbsp. sugar
1/8 tsp. salt
1 tsp. vanilla
¾ C. flour or just slightly less if it is too stiff
1 C. mini semisweet chocolate chips
Using an electric mixer, mix butter, brown sugar, sugar, salt and vanilla at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
10 oz. cream cheese, at room temperature
¼ C. sugar
1 large egg
1 tsp. vanilla
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30-35 minutes, or until set. Transfer to wire rack.
For chocolate topping, melt 1/3 C. semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Or use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick bars in the freezer for 5 minutes to set quickly if you’re in a hurry).
2 ½ lb. red or green seedless grapes
8 oz. cream cheese
1 C. chopped nuts
4 Tbsp. orange juice
4 Tbsp. sugar
Soften and beat cream cheese. Mix orange juice and sugar with cream cheese. Pour over grapes and nuts. Mix well and refrigerate.
6 C. spinach, raw
6 oz. bacon
2 tsp. honey
2 tsp. Dijon mustard
2 Tbsp. red wine vinegar
Wash spinach and place in large bowl. Cut bacon in 1” pieces and fry until brown (or bake). Drain and add to spinach. Reserve ¼ C. of the bacon grease. Combine vinegar, honey and mustard. Add to pan and cook on low heat, 1 to 2 minutes, scraping up any yummies that stuck to the bottom of pan. Add reserved grease and stir until hot. Pour over spinach immediately, toss and serve.
Saturday, February 7, 2009
These cookies are so delicious. I doubled it and put 8 ropes
lengthwise across a cookie sheet. I used strawberry jam on some and peach
jam on some, both were so good. I did one with both strawberry and
peach. The drizzle I made with a lemon off of our tree. They are
definitely worth making. I baked them 14 or 15 minutes. They weren't
done after 12.
1/2 C butter, softened
1/4 C granulated sugar
1 tsp vanilla
1/8 tsp salt
1 1/4 C flour
1/3 C raspberry jam
3/4 C powdered sugar
4 tsp lemon juice
Cream butter, sugar, vanilla and salt until creamy and fluffy. Gradually stir in flour until blended. Divide dough into fourths. On lightly floured surface, with hands, roll each fourth into a 9″ rope. Place 3″ apart on greased cookie sheet. With finger make 1/2″ depression down center of each rope. (Ropes will flatten to about 1″ wide strips). Fill depressions with jam, using a small spoon. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool on cookie sheet.
For frosting, blend powdered sugar and lemon juice until smooth and carefully spread over jam. As soon as frosting is set, cut diagonally.
Wednesday, February 4, 2009
I got this recipe from the same website as the ravioli..yourhomebasedmom.
Dulce de Leche and Apples
3 Tbsp. butter
4 apples, peeled, cored and cut into 1/4 in. slices (I usually use a mix of apples)
2 tsp. sugar
Good quality vanilla ice cream
Dulce de Leche, warmed
In large skillet, melt butter over medium-high heat. Add apple slices and saute for about 10 minutes, or until softened and lightly browned. Sprinkle sugar over apples and cook for 3 to 4 minutes until they are nicely browned and softened but not mushy. Remove from heat and keep warm. (Sometimes I sprinkle a little cinnamon in with the sugar too.) Scoop ice cream into individual bowls. Spoon warm apples over and then the warm dulce de leche over the apples. Serve immediately.
Dulce de Leche
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1. Put unopened can of condensed milk in large heavy saucepan that is higher than the can. Add water to come about three-quarters of the way up the sides of the can and bring to a simmer over medium heat. Reduce heat to a very low simmer, partially cover and cook, turning the can over at the halfway point (45 minutes), for a total of 1 1/2 hours. (You can remove the wrapper in the water with tongs when it falls off.) Remove the saucepan from the heat.
2. Let the can cool in the pan of water until it reaches room temperature. Open the can and pour the contents into a small bowl. Stir in the vanilla. The mixture should be very thick and taste like a rich caramel sauce. Cover and refrigerate.
Brown Butter and Balsamic Ravioli
1 12-16 oz. package of fresh or frozen ravioli
3 Tbsp. butter, cut into small pieces
2 Tbsp. balsamic vinegar
2 handfuls grated Parmesan cheese
Salt and pepper
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until ravioli expand, float to top of water and are al dente.
Melt butter into large frying pan and brown. Add cooked ravioli to browned butter and turn and cook until browned. Add balsamic vinegar and stir until coated. Sprinkle cheese over the top, salt and pepper to taste.
Tuesday, February 3, 2009
I wish I could say I made this one, but I didn't. It was made by Jen's sister-in-law, Randi. I thought it was so pretty I just had to put it on here. Anyways, since I'm not talented enough for this, go here if you want to see how she made this.
1 C. brown sugar
2 Tbsp. white corn syrup
½ C. margarine
Put ingredients into a 4 C. glass container and melt in microwave on full power for 2 to 3 minutes. Stir 2 to 3 times during cooking time. Use a hand mixer and beat until it thickens a little. Pour into a 9x13 inch pan. Cover with 4 c. peeled and sliced apples and 2 Tbsp. flour.
4 eggs Dash of salt
1 C. milk Dash of cinnamon
1 tsp. vanilla
Beat together with hand mixer. Soak 1 inch thick slices of day old French bread in mixture and place on top of apples. Pour any remaining egg mixture over top. Cover with plastic wrap and refrigerate overnight. Next day, bake in 350° oven for 35-40 minutes until bread is a light golden brown.