I'll share my recipes, if you'll share yours - August 28, 2010

13 years ago

Prep Time: 10 Min

Cook Time: 35 Min

Ready In: 45 Min

Original Recipe Yield 2 servings

Ingredients

â¢ 2 medium zucchini, cut into 1/4-inch slices

â¢ 2 tablespoons butter or margarine, melted

â¢ 1 tablespoon minced fresh oregano

â¢ 1/4 cup grated Parmesan cheese

â¢ salt and pepper to taste

Directions

1. In a bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown. Season with salt and pepper.

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Comments (4)

Jasdip
13 years ago
This was posted on a Crock-Pot Forum.
It sounds delicious, but what other fruit would you recommend besides blueberries? (I don't like bb's).

Crockpot Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 as salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

In a 3.5 To 5 quart crockpot, combine blueberries, the 1/2 cup
granulated sugar, the water and tapioca. Cover and cook until the berries have formed a thick sauce, 5 to 6 hours on low.

In a medium bowl, whisk flour, the remaining 2 tbs granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.

In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough.

Turn your crockpot setting to high. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings stand for 5 minutes before serving, then spoon into individual bowls.
patti43
13 years ago
The countdown has begun for the beginning for college football season. Just one week away. I'm making this to snack on.

SWISS AND BACON DIP (Foodgawker)

8 slices center cut bacon, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
2 rounded teaspoons horseradish (optional)
1 1/2 cups Swiss Cheese, shredded
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of breads or crackers for dipping

Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
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User
13 years ago
Jasdip, you can use any fruit, fresh, frozen or canned (if drained) It shouldn't make a bit of difference.
mamatoad
13 years ago
Tailgate Dip

2 cans (15 oz) field peas with snaps drained and rinsed
2 cans (11 oz) white shoe peg corn drained
2 cans (10 oz) Rotel
1 can (14.5 oz) diced tomatoes
5 green onions diced
1 (16 oz) bottle zesty Italian dressing
1 tsp minced garlic
Combine and chill overnight. Serve with Fritos Scoops.

I'll share my recipes, if you'll share yours - August 28, 2010

Comments (4)

Jasdip

patti43

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mamatoad

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