I'll share my recipes if you'll share yours, September 5, 2010

13 years ago

This was an absolute hit when I took it for a family Christmas gathering last year!

Devilled Egg Dip

â¢ 5 large eggs

â¢ 1/2 cup mayonnaise

â¢ 1 tablespoons mustard

â¢ 1 tablespoon white vinegar

â¢ 1 tablespoon hot sauce

â¢ 4 slices bacon

â¢ 1/2 cup shredded cheddar cheese

â¢ salt and pepper, to taste

â¢ crackers or chips, for dipping

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Chill, if desired.

5. Serve with crackers or potato chips for dipping.

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Comments (8)

Marilyn Sue McClintock
13 years ago
Chocolate Chip Cookie Ice Cream Cake

Prep Time: 20 Minutes
Ready In: 5 Hours
Servings: 12
"Your favorite ice cream flavors in a cookie crust, topped with whipped cream, fudge and cherries."
Ingredients:
1 (18 ounce) package small chocolate
chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries
Directions:
1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch spring form pan. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
2. Meanwhile, soften 1 quart of ice cream in microwave or on counter top. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Sue
Jasdip
13 years ago
Hot Italian Sausage and Tomato Pasta (Real Simple Magazine)
1 lb fettuccine
3 tbsp olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot Italian sausages, casings removed
1 pint red or yellow cherry tomatoes
2 tbsp red wine vinegar
Â¾ tsp kosher salt
Â¼ tsp pepper
Â½ cup fresh basil leaves, torn
1 cup arugula, torn
Â¼ cup freshly grated parmesan cheese
Cook the fettuccine, drain and set aside.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2-3 minutes. Add the sausage and cook until the meat softens, 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt and pepper. Add the cooked fettuccine, basil, and arugula and toss gently to combine. Serve in bowls and top with parmesan.
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I'll share my recipes if you'll share yours, September 12, 2010
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I'm in a candy mood today. Here are a few of my favorites. CHERRY ALMOND FUDGE 3/4 cup sliced almonds 2-1/2 cups sifted powdered sugar 2/3 cup milk 1/4 cup butter 12 ounces white chocolate baking squares with cocoa butter, coarsely chopped 3/4 cup snipped dried tart red cherries or dried cranberries 1/2 teaspoon almond extract (optional) Canned vanilla frosting (optional) Red food coloring (optional) 1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool. 2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. 3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes. 4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm. 5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces). To store: Store in an airtight container in refrigerator for up to 1 week. -------------------- Peanut Butter Cornflake Candy This one is so good! 1 c. sugar 1 c. corn syrup 1 ts. butter 1 1/2 Cups peanut butter 5-6 Cups cornflakes Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in butter & peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool. ---------------- Quick and Easy Microwave Two Minute Fudge This is very fast & easy. I ususally add a heaping spoon of peanut butter to mine 1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 teaspoon vanilla 1/2 cup chopped nuts Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 inch dish. Refrigerate 15-20 minutes until set before cutting into squares.
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I'll share my recipes if you'll share yours, September 10, 2010
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We had this for dinner last night. Sure was good. BROWN SUGAR MEATLOAF (Jimmy, my BIL) 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/2 tsp garlic powder 1 tsp worchestershire 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. NOTE: Instead of using a loaf pan, I formed the meat into a loaf. put it in a baking pan and topped with the brown sugar, then ketsup. That way the sauce didn't sit in and get mixed in the grease from the meat and get drained off and thrown away. Worked much better.
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I'll share my recipes if you'll share yours, September 4, 2010
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Really nice and cool today. I feel like making something in the oven. Classic Meat Loaf This recipe brings 3 ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favourite. 3 thick slices white bread, torn into large pieces 2 garlic cloves, chopped 1 medium carrot, chopped 1 celery stalk, chopped 1/2 cup flat-leaf parsley 12 oz lean ground beef chuck 12 oz ground pork 12 oz ground veal 1 large egg 3/4 cup ketchup 1 tbsp Dijon mustard 1 tbsp worcestershire sauce salt and pepper 2 tbsp light brown sugar Preheat oven to 375. Pulse bread in a food processor until finely ground. You should have about 2 1/2 cups breadcrumbs) Transfer to a medium bowl. Pulse garlic, onion, celery, carrot and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, mustard, worcestershire sauce, salt and pepper. Using your hands, mix together. Put mixture into a loaf pan. Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a baking sheet and bake until an instant-read thermometer reads 160 degrees, about 1 hour and 20 minutes.
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I'll share my recipes if you'll share yours, September 11,2010
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It must be pumpkin recipe day! I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago. I adapted it somewhat. Pumpkin Muffins.......makes 12 preheat oven to 400 F. 1.5 cups all purpose flour 0.5 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon or to taste 1/4 teaspoon salt 1/2 cup (one stick) butter (I used the real stuff.) 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8. 2 teaspoons agave nectar 2 Tablespoons milk- I used non-fat) 1 tsp. real vanilla Streusel topping: 1/4 cup butter- I used Smart Balance 1/3 cup more or less brown sugar 1.5 tsp. ground cinnamon 1/4 more or less oatmeal 2 Tablespoons whole wheat flour 1/3 cup chopped pecans more or less Mix together well...using a fork or your fingers until well blended. 1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside. Grease muffin tins well or use lines. (I don't use liners.) Preheat oven to 400 F. 2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well. Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick. Add the dry ingredients and stir until blended but do not over mix. 3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter. After all the batter is used add more struesel topping on top. Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack. These freeze well.
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nodakgal
13 years ago
Whoooo I am saving that Deviled Egg Dip for future use. It sounds heavenly! My kids and I love deviled eggs, DH not at all! LOL Thanks Laurel!
kfca37
13 years ago
EGGPLANT ROUNDS

I came up with this recipe as my husband likes eggplant but I don't like it mushy---like cooked in tomato sauce, etc.

Slice a large fat Eggplant in rounds, about 1/4 inch thick. Beat a couple of eggs & dip EP in that, then in fine breadcrumbs til well-coated. Place on a baking sheet single layer & bake at 325 til coating is lightly browned & EP is partially done.

Meanwhile heat up a tomato pasta sauce, home-made or jarred, til it's nice & thick. Toward the end I like to add fresh chopped mushrooms & salami.

Put about 1/8 cup of the pasta sauce on each EP round. then put back in oven for another very short baking.

Pull. then top each EP round with a big dollop of prepared basil pesto & a slice of SMOKED mozzorella (sp?) cheese, put back in the warm oven only til cheese melts (mozz. cheese tends to get "rubbery" at high temps.)

This dish can be served hot or at room temperature so works well at a potluck or a lunch accompanied by a simple green salad.
patti43
13 years ago
Well kfca37, I might even like eggplant cooked like that. Question--do you salt the eggplant rounds and put them on a paper towel for a while? I heard that takes the bitter taste out, but I've never cooked eggplant.

EASY MISSISSIPPI MUD BARS

1 family size pkg. brownie mix
1 jar marshmallow cream
1 c. sugar
5 tbsp. butter
1/3 c. milk
1 c. chocolate chips

In 9 x 13 inch pan bake brownie mix according to package directions for cake-like brownies. While still hot, spoon on marshmallow cream and spread evenly. Combine sugar, butter and milk in a saucepan. Bring to a boil and cook full boiling for 1 minute, stirring constantly. Remove from heat and add chocolate chips, stirring until all are melted. Pour over marshmallow topping and carefully spread evenly.
glenda_al
13 years ago
This has been a family favorite forever.

bbq shrimp

3-4 lb shrimp OR less for your family *I buy deveined and shell on
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves (I used jarred crushed)
juice of 2-3 lemons **I used bottled for 3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish)
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.
To serve put on the table as is from stove
kfca37
13 years ago
salt my eggplant first. Frankly I've never run into the "bitter" EP I've often heard about. Perhaps all the other ingredients cancel out any "possible" bitter taste. This I don't know as my recipe is the only way I eat EP & love it.
nicole__
13 years ago
Chili Mac

12 oz pkg of macaroni
1 lb ground beef, cooked & crumbled
1 c diced white onion
32 oz can diced tomatoes
dash garlic powder
5 TBL chili powder
1/4 c water
1 tsp seasoning salt
dash of black pepper

Hydrate pasta per pkg directions & drain off water. In a seperate skillet mix all the rest of the ingredients, simmer till onion is glassy. Add pasta, mixing well. Serves 6.

I'll share my recipes if you'll share yours, September 5, 2010

Comments (8)

Marilyn Sue McClintock

Jasdip

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