Ingredients:
1 ½ lbs red potatoes, washed and quartered (skins left on)
½ teaspoon salt
4 tablespoons butter
1 tablespoon milk
1 teaspoon sugar
Zest of 1 lemon
Salt and white pepper to taste
Fresh parsley, chopped for garnish
Directions:
Add potatoes to a large saucepan and add water until potatoes are covered. Add salt. Bring to a boil and reduce heat and simmer, covered until done. (Approximately 15 minutes or until a fork can easily be poked through them. Drain water and set aside, covered.
In a small sauce pan, warm milk, sugar and butter together until butter is melted.
Add warm sweet milk and butter mixture to the potatoes and mash, using a potato masher or hand held mixer until desired consistency is obtained. Stir in lemon zest. Salt and pepper to taste. Garnish with chopped fresh Parsley.
Serves 4
Recipe from: PaulaDeen.com
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
9/10/2010
2/13/2010
Lime Sherbet Float
Ingredients:
3-4 scoops lime sherbet
2 Tbs fruit punch frozen concentrate
1 can cold citrus flavored soda, (Squirt brand preferred)
Directions:
Scoop lime sherbet into a glass with fruit punch concentrate. Pour soda over the sherbet and fruit punch, stir to mix. Drink with spoon, as a root beer float type drink.
Enjoy!!!
Notes: To make for a group, use a full tub of lime sherbet and a half can of fruit punch concentrate in a punch bowl or large pitcher. Top off with a full 2 quart bottle of Squirt soda. Serve
3-4 scoops lime sherbet
2 Tbs fruit punch frozen concentrate
1 can cold citrus flavored soda, (Squirt brand preferred)
Directions:
Scoop lime sherbet into a glass with fruit punch concentrate. Pour soda over the sherbet and fruit punch, stir to mix. Drink with spoon, as a root beer float type drink.
Enjoy!!!
Notes: To make for a group, use a full tub of lime sherbet and a half can of fruit punch concentrate in a punch bowl or large pitcher. Top off with a full 2 quart bottle of Squirt soda. Serve
7/31/2008
Honey Walnut Cream Cheese Spread
8 ounces cream cheese, softened (can be reduced fat)
2 tablespoons honey
3 tablespoons brown sugar
1 teaspoon vanilla
2 dash cinnamon
1 ounce crushed walnuts
Mix all ingredients in a bowl or blender. Spread on bagels, plain or flavored. Very yummy.
*similar to Panera Bread's Honey Walnut Cream Cheese - goes well with Cinnamon Crunch bagels!!
Recipe #166528 at RecipeZaar
2 tablespoons honey
3 tablespoons brown sugar
1 teaspoon vanilla
2 dash cinnamon
1 ounce crushed walnuts
Mix all ingredients in a bowl or blender. Spread on bagels, plain or flavored. Very yummy.
*similar to Panera Bread's Honey Walnut Cream Cheese - goes well with Cinnamon Crunch bagels!!
Recipe #166528 at RecipeZaar
Mustard Mayo - Barefoot Contessa
2009, Ina Garten, All Rights Reserved
Prep Time: 5 min
Serves: 6 to 8 servings
Ingredients:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1/3 cup sour cream
1/4 teaspoon kosher salt
Directions:
Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
Prep Time: 5 min
Serves: 6 to 8 servings
Ingredients:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1/3 cup sour cream
1/4 teaspoon kosher salt
Directions:
Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
Frozen Lemonade Pie
Serves: 8 servings
Ingredients
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
Directions
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
Ingredients
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
Directions
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
Cheddar-Dill Scones
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Serves: 16 large scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Serves: 16 large scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Hot Cocoa Mix in a Jar
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 24
Ingredients:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
Directions:
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.
Ready In: 10 Minutes
Servings: 24
Ingredients:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
Directions:
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.
Spicy Shrimp Pasta
1 c olive oil
14 oz can of diced tomatoes, drained
1/2 medium onion, chopped
2 cloves garlic, minced
2-3 T cilantro, chopped
1 T chili powder
1 t crushed red pepper
1 t cumin
1 t salt
1 lb. raw shrimp, peeled and de-veined
8 c water
1/2 t saffron
1/2 t tumeric
1/2 t salt
1 T olive oil
1/2 lb linguine
Combine first nine ingredients (up to the shrimp) in a large skillet over medium heat and cook for 10 minutes. Turn off the heat and allow the mixture to steep for 10to 15 minutes.
Bring water, saffron, tumeric, salt and oil to boil and boil for 5 minutes. Then add pasta and cook until done.
Turn heat back on under skillet and, when mixture bubbles, add shrimp. Cook 3-4 minutes until shrimp is pink.
Drain pasta and return to pasta pot. Add shrimp mixture and cook over high heat for one minute, stirring constantly.
Serve immediately with grated parmesan, chopped green onion, more cilantro, black pepper and maybe champagne.
Julia's Note: This is based on a recipe by Emeril, although his uses lobster. It is incredibly forgiving. You can do the first step hours in advance and then just add the shrimp and make the pasta before you serve it. I have improvised with spinach, mushrooms, chicken- it's flexible.
From Julia at We Be Hippogriffs
14 oz can of diced tomatoes, drained
1/2 medium onion, chopped
2 cloves garlic, minced
2-3 T cilantro, chopped
1 T chili powder
1 t crushed red pepper
1 t cumin
1 t salt
1 lb. raw shrimp, peeled and de-veined
8 c water
1/2 t saffron
1/2 t tumeric
1/2 t salt
1 T olive oil
1/2 lb linguine
Combine first nine ingredients (up to the shrimp) in a large skillet over medium heat and cook for 10 minutes. Turn off the heat and allow the mixture to steep for 10to 15 minutes.
Bring water, saffron, tumeric, salt and oil to boil and boil for 5 minutes. Then add pasta and cook until done.
Turn heat back on under skillet and, when mixture bubbles, add shrimp. Cook 3-4 minutes until shrimp is pink.
Drain pasta and return to pasta pot. Add shrimp mixture and cook over high heat for one minute, stirring constantly.
Serve immediately with grated parmesan, chopped green onion, more cilantro, black pepper and maybe champagne.
Julia's Note: This is based on a recipe by Emeril, although his uses lobster. It is incredibly forgiving. You can do the first step hours in advance and then just add the shrimp and make the pasta before you serve it. I have improvised with spinach, mushrooms, chicken- it's flexible.
From Julia at We Be Hippogriffs
7/26/2008
New Orleans Barbeque Shrimp
INGREDIENTS:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter 4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste
DIRECTIONS:
1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 4 servings
"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."
From: Allrecipes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter 4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste
DIRECTIONS:
1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 4 servings
"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."
From: Allrecipes
7/17/2008
Cherry Dump Cake
1 can cherry pie filling
1 20 oz. can crushed pineapple with juice (do not drain)
1 yellow (or butter) cake mix (dry, straight out of the bag)
1 8 oz. bag chopped pecans (optional)
1/4 cup butter, melted (1 stick)
Preheat oven to 350 degrees. Take out, but do not prepare, 13x9 inch baking pan.
Dump cherry pie filling and undrained pineapple into pan. Spread around to combine fruit just a little. Sprinkle dry cake mix evenly over the fruit. Sprinkle nuts over cake mix. Drizzle butter evenly over nuts.
Bake for 40 to 50 minutes, or until mixture looks just a bit browned. Let cool for 15 minutes or so. Serve with or without Ice Cream.
Prep time: 5 minutes; Serves 12
1 20 oz. can crushed pineapple with juice (do not drain)
1 yellow (or butter) cake mix (dry, straight out of the bag)
1 8 oz. bag chopped pecans (optional)
1/4 cup butter, melted (1 stick)
Preheat oven to 350 degrees. Take out, but do not prepare, 13x9 inch baking pan.
Dump cherry pie filling and undrained pineapple into pan. Spread around to combine fruit just a little. Sprinkle dry cake mix evenly over the fruit. Sprinkle nuts over cake mix. Drizzle butter evenly over nuts.
Bake for 40 to 50 minutes, or until mixture looks just a bit browned. Let cool for 15 minutes or so. Serve with or without Ice Cream.
Prep time: 5 minutes; Serves 12
Buffalo Baked Chicken
4 lbs chicken wings and thighs (or cut-up chicken pieces)
¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, divided
¼ cup butter or margarine, melted
Preheat oven to 425 ºF. Arrange chicken in greased baking pan. Brush chicken pieces with ¼ cup Frank's Hot Sauce. Bake 1 hour or until no longer pink in the center. Drain.
Combine remaining ½ cup sauce and butter in large bowl. Dip chicken pieces into sauce mixture to coat. If desired, serve with blue cheese or ranch dressing.
¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, divided
¼ cup butter or margarine, melted
Preheat oven to 425 ºF. Arrange chicken in greased baking pan. Brush chicken pieces with ¼ cup Frank's Hot Sauce. Bake 1 hour or until no longer pink in the center. Drain.
Combine remaining ½ cup sauce and butter in large bowl. Dip chicken pieces into sauce mixture to coat. If desired, serve with blue cheese or ranch dressing.
Boston Baked Beans
4 slices bacon, diced
3 cans (16 ounces each) navy beans, drained
1 large onion, finely chopped
1½ cups ketchup
1/3 cup molasses
¼ cup (½ stick) butter, melted
2 tablespoons yellow mustard
1. Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, cook the bacon over medium heat for 4 to 6 minutes, or until crisp, stirring frequently. Remove from the heat, and add the remaining ingredients; mix well.
3. Spoon into the baking dish and bake for 40 to 45 minutes, or until thickened and bubbly.
6 to 8 servings
3 cans (16 ounces each) navy beans, drained
1 large onion, finely chopped
1½ cups ketchup
1/3 cup molasses
¼ cup (½ stick) butter, melted
2 tablespoons yellow mustard
1. Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, cook the bacon over medium heat for 4 to 6 minutes, or until crisp, stirring frequently. Remove from the heat, and add the remaining ingredients; mix well.
3. Spoon into the baking dish and bake for 40 to 45 minutes, or until thickened and bubbly.
6 to 8 servings
Big Bowl Cheese Dip
½ cup diced onion
1 cup regular or non-alcoholic beer
1 cup shredded medium Cheddar cheese
1 cup shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 ½ tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping
Place onion and beer in a heavy medium-sized saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
In large bowl, combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.
Serve with tortilla chips or roasted potato wedges.
1 cup regular or non-alcoholic beer
1 cup shredded medium Cheddar cheese
1 cup shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 ½ tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping
Place onion and beer in a heavy medium-sized saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
In large bowl, combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.
Serve with tortilla chips or roasted potato wedges.
Broccoli Casserole
2 packages (10 ounces each) frozen chopped broccoli
1 can (10¾ ounces) condensed cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 can (4 ounces) sliced mushrooms, drained
½ teaspoon seasoned salt
½ cup plain bread crumbs
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1. Preheat the oven to 350°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray.
2. Cook the broccoli according to the package directions; drain then place in a medium bowl.
3. Add the soup, water chestnuts, mushrooms, and seasoned salt; mix well then spoon into the baking dish.
4. In a small bowl, combine the bread crumbs, cheese, and butter; mix well then sprinkle over the broccoli mixture.
5. Bake uncovered for 25 to 30 minutes, or until heated through.
6 servings
1 can (10¾ ounces) condensed cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 can (4 ounces) sliced mushrooms, drained
½ teaspoon seasoned salt
½ cup plain bread crumbs
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1. Preheat the oven to 350°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray.
2. Cook the broccoli according to the package directions; drain then place in a medium bowl.
3. Add the soup, water chestnuts, mushrooms, and seasoned salt; mix well then spoon into the baking dish.
4. In a small bowl, combine the bread crumbs, cheese, and butter; mix well then sprinkle over the broccoli mixture.
5. Bake uncovered for 25 to 30 minutes, or until heated through.
6 servings
Artichoke-Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly-grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
3/4 cup freshly-grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chilies
Preparation directions: Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges.
Makes 5 cups (15 servings).
Source - http://christmas.allrecipes.com/recipes/print_fullpage_scale.asp?nprid=9541&servings=15&size=3
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chilies
Preparation directions: Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges.
Makes 5 cups (15 servings).
Source - http://christmas.allrecipes.com/recipes/print_fullpage_scale.asp?nprid=9541&servings=15&size=3
Alfredo Sauce
3 tbsp real butter
1¼ cups heavy cream
1 cup romano cheese, grated
Melt butter in skillet. Add cream and romano cheese stirring constantly. Sauce will thicken up on its own. Add salt and pepper to taste and pour over favorite pasta.
1¼ cups heavy cream
1 cup romano cheese, grated
Melt butter in skillet. Add cream and romano cheese stirring constantly. Sauce will thicken up on its own. Add salt and pepper to taste and pour over favorite pasta.
7/15/2008
Polka Dot Cookies
1 package (18.5 ounces) devil's food cake mix
1/3 cup vegetable oil
2 eggs
2 cups (12 ounces) white chocolate chips
1. Preheat the oven to 350°F. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs, and beat with an electric beater for 3 to 4 minutes, until well blended.
3. With a spoon, stir in the white chocolate chips. Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
4. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Makes 3 to 4 dozen
1/3 cup vegetable oil
2 eggs
2 cups (12 ounces) white chocolate chips
1. Preheat the oven to 350°F. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs, and beat with an electric beater for 3 to 4 minutes, until well blended.
3. With a spoon, stir in the white chocolate chips. Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
4. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Makes 3 to 4 dozen
Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 eggs
Mix well and bake for around 12 minutes in 350 degree oven.
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 eggs
Mix well and bake for around 12 minutes in 350 degree oven.
No Bake Cookies
½ cup (1 stick) butter
½ cup milk
2 cups sugar
1 tsp vanilla
½ cup cocoa*
½ cup peanut butter
2½ cups uncooked oats
Add butter, milk, sugar and vanilla together. Boil 2 minutes. Stir in peanut butter until well incorporated. Stir in oats and cocoa until well mixed. Spoon drop onto wax paper.
*chocolate chips can be melted and used in lieu of cocoa.
½ cup milk
2 cups sugar
1 tsp vanilla
½ cup cocoa*
½ cup peanut butter
2½ cups uncooked oats
Add butter, milk, sugar and vanilla together. Boil 2 minutes. Stir in peanut butter until well incorporated. Stir in oats and cocoa until well mixed. Spoon drop onto wax paper.
*chocolate chips can be melted and used in lieu of cocoa.
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