I'll share my recipe, if you'll share yours, December 2, 2010

15 years ago

Tis the season for Christmas parties, so thought about appetizers.......Love them!

Aint No Mistake Cheese Spread Recipe

(makes a little over 2 cups)

Ingredients:

1 -" 8 oz. package cream cheese, room temperature

2 cups grated sharp cheddar

1 cup grated Monterey Jack cheese

1/2 cup mayonnaise

3 tablespoons pimentos, mashed and rough chopped

1 tablespoon grated red onion (white or yellow would work too)

1/8 teaspoon dill

1/8 teaspoon celery salt

1/8 teaspoon ground cayenne pepper

1/8 teaspoon salt

1/4 teaspoon black pepper

Directions:

With a mixer or by hand beat cream cheese until smooth. Add all other ingredients and blend well.

Refrigerate until served.

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Comments (6)

Marilyn Sue
15 years ago
Raspberry Coffee Cake
Ingredients

1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 eggs
1/2 cup low-fat plain yogurt
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened raspberries ( fresh or frozen, if using frozen do not thaw)
1 tablespoon sliced almonds
GLAZE
1/4 cup confectioners' sugar
1 teaspoon nonfat milk
1/4 teaspoon vanilla extract

Directions
1. In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
2. Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
3. Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
Directions
1. Combine the brown sugar and raspberries; sprinkle over batter.
2. Spoon the remaining batter over the top.
3. Sprinkle with almonds.
4. Bake at 350ÃÂ°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
5. Cool for 10 minutes before removing from pan to a wire rack.
6. In a small bowl, combine the glaze ingredients.
7. Drizzle over coffee cake.
8. Serve warm or at room temperature.
Sue
Jasdip
15 years ago
Vegetable-Potato Soup (Taste of Home)

6 medium potatoes, cubed
3 cans (14-1/2 ounces each) chicken broth
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 7-8 hours or until vegetables are tender.
In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened. Yield: 11 servings (2-3/4 quarts).
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I'll share my recipe, if you'll share yours, December 18, 2010
Q
Comments (3)
I have some candy molds that I'll "paint" the chocolate in and when they are set add this filling and "paint" the tops with more chocolate. So I'll just use the ingredients, chill and go from there. This won't be happening this week, though!! I haven't personally tried these, but I sure hope they turn out like the real York's!! LIKE YORK'S PEPPERMINT PATTIES (Foodgawker) 2 1/2 cups Confectioners Sugar 2 Tbsps Light Corn Syrup 1 Teaspoon Water 3/4 teaspoon Peppermint Extract Pinch of Salt 1 1/2 Tbsps Shortening around 1/4 cup Confectioners Sugar for kneading/Dusting 1 - 12 ounce bag Semi Sweet Chocolate Chips In the bowl of a stand mixer fitted with paddle attachment, beat the sugar, corn syrup, water, extract, shortening and a pinch of salt until combined. Remove from mixer and knead by hand on counter, incorporating more confectionerÃ¯Â¿Â½s sugar as you go. Roll out between two pieces of parchment paper dusted with more sugar. When flattened to around 1/4 inch, place in freezer until firm, at least 2 hours. Remove from freezer and cut into circles. I used a small round cookie cutter, about 1 inch across. Too small makes the process very tedious, and too large will just not be very functional. 1 to 1 1/2 inches is perfect. Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used. While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny. When rounds are frozen (they wonÃ¯Â¿Â½t get solid), remove when you are ready to dip. Use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds. Allow patties to cool Ã¯Â¿Â½ and enjoy!
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I'll share my recipe, if you'll share yours, December 16, 2010
Q
Comments (3)
I like molasses as part of the glaze or sauce, so this recipe looks good to me. Molasses Chicken Breasts with Swiss Chard (Real Simple) 4 6-ounce boneless, skinless chicken-breast halves 1/2 cup ketchup 2 tablespoons molasses 4 tablespoons olive oil 1 teaspoon dry jerk seasoning (found in the spice aisle) kosher salt and pepper 1 baguette, sliced in half lengthwise 2 cloves garlic, finely chopped 2 shallots, thinly sliced 1 large bunch Swiss chard (stems trimmed), roughly chopped Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan. In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, 1/4 teaspoon salt, and 3 tablespoons water. Brush the chicken with the glaze. Broil, brushing occasionally, for 4 to 6 minutes. Turn, brush, and broil for 4 to 6 minutes more, until cooked through. Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 1/2 minutes. Slice the bread crosswise. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the shallots and cook, stirring, for 4 minutes. Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until wilted and tender, about 5 minutes. Divide the chicken, chard, and bread among individual plates.
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I'll share my recipe, if you'll share yours, December 25, 2010
Q
Comments (1)
It might be too late for today's dinner, but I'm posting the slow-cooker dressing I made for today. Did you know that it's called Stuffing when it's inside the bird, and Dressing when it's cooked outside of it? I just call it stuffing, regardless. Slow-Cooker Stuffing/Dressing 3 tbsp butter 2 cups chopped celery 2 cups chopped onion 1/4 cup chopped parsley 2 cans mushrooms, drained 12 cups stale bread, cut into cubes (1 loaf) 1 tsp poultry seasoning 1 tsp dried thyme 1/2 tsp dried marjoram salt and pepper 2 eggs, beaten 2 cups chicken broth, approximately In a large skillet, saute onions, celery and parsley in butter until onions are soft. Combine bread crumbs, vegetables and mushrooms. Add seasonings; toss together well. Add egg and enough broth to moisten. Spray the slow-cooker with cooking spray, dump dressing in and cook on low 6-8 hours. **I omitted the mushrooms, as hubby doesn't like them at all. I have always added leftover cooked rice in my stuffings, and I added it here as well. The original recipe called for 4 cups of broth, but you only want it moistened, as the slow-cooker keeps the moisture in. 4 cups would make it too soggy for our tastes.
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I'll share my recipe, if you'll share yours, December 19, 2010
Q
Comments (3)
Italian Sausage And Potato Soup * Time 50 minutes * Serves 8 Ingredients * 1 Cup spicy or sweet Italian sausage links * 2 medium potatoes, cut in half lengthwise, and then cut into 1/4 inch slices * 3/4 Cup onions, diced * 6 slices bacon * 1/2 teaspoon minced garlic * 2 Cup kale leaves, cut in half, then sliced * 2 tablespoons chicken base * 1 qt. water * 1/3 Cup heavy whipping cream How to make it * Preheat oven to 300Ã¯Â¿Â½F. * Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into Ã¯Â¿Â½ inch slices. * Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. * Remove bacon and crumble. * Add garlic to the onions and cook an additional 1-minute. * Add chicken base, water, and potatoes, simmer 15 minutes. * Add crumbled bacon, sausage, kale and cream. * Simmer 4 minutes and serve. * Makes 8 servings Sue
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glenda_al
15 years ago
Blue cheese cocktail cookies.
Ingredients:
1 3/4 cups flour
3/4 cups chopped pecans
8 ounces Maytag Blue cheese
1/2 cup butter
2 egg yolks, beaten
2 teaspoons fresh ground black pepper

Instructions:
Combine all and mix with hands until smooth. Roll into 2 x 1 1/2 inch rolls, wrap in plastic, and chill 4 hours or over night.

Slice into 1/4 inch slices, and bake 425 on ungreased sheet for about 10 minutes until lightly browned.
Jasdip
15 years ago
Chewy Spice Cookies (Real Simple)
I don't like spice cookies, but you guys might!

2 cups all-purpose flour, spooned and leveled
2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
3/4 cup vegetable shortening (preferably trans-fat-free)
2/3 cup packed light brown sugar
1 large egg
1/2 cup molasses
1 teaspoon pure vanilla extract
1/4 cup granulated sugar

Heat oven to 350ÃÂ° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.

Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).

Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a Ã¢ÂÂ-inch thickness and sprinkle with more granulated sugar.

Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
ravencajun Zone 8b TX
15 years ago
baked corn casserole

Ingredients

o 1/2 cup butter
o 1 can creamed corn
o 1 can corn ( don't drain)
o 1 (6 ounce) boxes Jiffy cornbread mix
o 8 ounces sour cream
o 1/2 cup cheese, grated
o 1/2 onions, chopped fine
o 1/2 bell green bell peppers, chopped fine
o 1 jar chopped pimiento, drained

Directions
1. Heat oven to 350.
2. Melt stick of butter in 13x9 pan.
3. Mix all other ingredients, except cheese, in a bowl until well blended.
4. Pour in buttered dish.
5. Top with cheese.
6. Bake for about 45 minutes til brown on top.
nodakgal
15 years ago
This is down right addicting! Very good also!

Hidden Valley Bacon & Cheddar Dip Ingredients

1 ounce Hidden Valley Ranch Mix (I have the big jar of dry Ranch but 1 oz should be a packette)
16 ounce sour cream
1/2 cup shredded Cheddar cheese
1/4 cup bacon bits

To make Hidden Valley Bacon & Cheddar Dip

Mix Hidden Valley The Original Ranch Mix with sour cream.
Add cheese and bacon.

Mix together and chill prepared Hidden Valley Bacon & Cheddar Dip for 1 hour before serving to allow flavors to blend.
I served with Wheat Thins and Ritz crackers.

I'll share my recipe, if you'll share yours, December 2, 2010

Comments (6)

Marilyn Sue

Jasdip

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glenda_al

Jasdip

ravencajun Zone 8b TX

nodakgal

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