2 - 8 oz. cream cheese, softened
2 TBLSP Miracle Whip Dressing
2 TBLSP Milk
Cream above together.
ADD: Chopped onion
Lawry's Seasoning Salt
Garlic Powder
1 pkg dried beef, cut-up in small pieces
Good served with Townhouse crackers.
by: Mary
Friday, February 26, 2010
Thursday, February 25, 2010
Rustic Winter Vegetable Tarts
7 ½ C winter vegetables, peeled, seeded, cut into bite-sized chunks (think winter squash, turnip, sweet potatoes, red onion, parsnips, carrots, rutabagas; I also used whole cloves of garlic)
4 slices thick-sliced bacon, bite sized pieces, yes: RAW.
3T olive oil
2T fresh thyme (I just sprinkled on dried thyme to my liking)
1 pkg. rolled refrigerated unbaked pie crusts (both crusts)
1C crumbled feta cheese
1T balsamic vinegar
4 cloves garlic, minced (I did not omit this even though I put whole cloves in, too)
DO NOT pre-heat oven; the veggies roast quicker if they warm up with the oven.
In a large bowl, toss veggies with bacon, 2 T of oil, thyme and salt & pepper to your liking. Spread evenly on a 15x10x1 baking pan. Place pan on lowest rack of cold oven. Turn oven to 450*F. roast 35 minutes, stirring veggies every 10 minutes. (I roasted for closer to 40 minutes). i thought bacon would be too soft but it does crisp up when you bake the tarts.
Meanwhile, roll each crust to ~12x12 square and cut into 4 equal squares (8 total-doesn’t need to be exact). Divide between 2 cookie sheet lined with parchment (I just sprayed with Pam).
Remove veggies from oven, stir in ¾ C cheese, vinegar and minced garlic. Set aside. Leave oven on, adjust racks to lower center and upper positions.
Divide veggies among dough squares, leaving generous 1” borders; pleat as necessary to form tart edges. Sprinkle with remaining cheese (I just used the ¾ C cheese and no springs of fresh rosemary).
Bake 20 minutes or until tarts are golden brown; swap sheets if necessary. Drizzle with remaining oil and sprigs of fresh rosemary (I didn’t do this).
by: :)udi
4 slices thick-sliced bacon, bite sized pieces, yes: RAW.
3T olive oil
2T fresh thyme (I just sprinkled on dried thyme to my liking)
1 pkg. rolled refrigerated unbaked pie crusts (both crusts)
1C crumbled feta cheese
1T balsamic vinegar
4 cloves garlic, minced (I did not omit this even though I put whole cloves in, too)
DO NOT pre-heat oven; the veggies roast quicker if they warm up with the oven.
In a large bowl, toss veggies with bacon, 2 T of oil, thyme and salt & pepper to your liking. Spread evenly on a 15x10x1 baking pan. Place pan on lowest rack of cold oven. Turn oven to 450*F. roast 35 minutes, stirring veggies every 10 minutes. (I roasted for closer to 40 minutes). i thought bacon would be too soft but it does crisp up when you bake the tarts.
Meanwhile, roll each crust to ~12x12 square and cut into 4 equal squares (8 total-doesn’t need to be exact). Divide between 2 cookie sheet lined with parchment (I just sprayed with Pam).
Remove veggies from oven, stir in ¾ C cheese, vinegar and minced garlic. Set aside. Leave oven on, adjust racks to lower center and upper positions.
Divide veggies among dough squares, leaving generous 1” borders; pleat as necessary to form tart edges. Sprinkle with remaining cheese (I just used the ¾ C cheese and no springs of fresh rosemary).
Bake 20 minutes or until tarts are golden brown; swap sheets if necessary. Drizzle with remaining oil and sprigs of fresh rosemary (I didn’t do this).
by: :)udi
Monday, February 22, 2010
Veggie Rollups
1 block of cream cheese
1 packet of Ranch salad dressing (not the dips)
1 bag of broccoli, cauliflower,carrots
10 flour tortilla shells
Soften the cream cheese and add in the packet of ranch dressing.
put the veggies in a food processor and finely chop. Add to the cream cheese mixture.
spread mixture onto the tortilla shells and roll. Place each roll in saran wrap and refrigerate a couple hours (overnight is better) and then unwrap and slice into 1/2" pieces.
They taste great dipped in salsa too
by:Stefanie
1 packet of Ranch salad dressing (not the dips)
1 bag of broccoli, cauliflower,carrots
10 flour tortilla shells
Soften the cream cheese and add in the packet of ranch dressing.
put the veggies in a food processor and finely chop. Add to the cream cheese mixture.
spread mixture onto the tortilla shells and roll. Place each roll in saran wrap and refrigerate a couple hours (overnight is better) and then unwrap and slice into 1/2" pieces.
They taste great dipped in salsa too
by:Stefanie
Italian Appetizer Bites
2 8-oz packaged refrigerated crescent rolls
½ lb thin-sliced deli salami
½ lb. thin-sliced provolone cheese
½ lb thin-boiled deli ham
7 eggs
1 C grated Parmesan cheese
2 12 oz jars roasted red peppers, drained
Heat oven to 350°F
Coat a 13 x 9 x 2" glass baking dish with cooking spray
Unroll 1 package of the crescent rolls and line bottom of baking dish.
Pinch seams together with fingers.
Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top.
Top with half of the roasted red peppers
Repeat layering with remaining salami, cheese, ham, egg mixture and peppers.
Top with remaining package of crescent rolls.
Lightly beat remaining egg and brush over top.
Cover dish with foil; bake for 30 minutes
Uncover and bake 30 more minutes.
Cool for 1 hour; cut into 32 squares and serve
by:threadbear
½ lb thin-sliced deli salami
½ lb. thin-sliced provolone cheese
½ lb thin-boiled deli ham
7 eggs
1 C grated Parmesan cheese
2 12 oz jars roasted red peppers, drained
Heat oven to 350°F
Coat a 13 x 9 x 2" glass baking dish with cooking spray
Unroll 1 package of the crescent rolls and line bottom of baking dish.
Pinch seams together with fingers.
Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top.
Top with half of the roasted red peppers
Repeat layering with remaining salami, cheese, ham, egg mixture and peppers.
Top with remaining package of crescent rolls.
Lightly beat remaining egg and brush over top.
Cover dish with foil; bake for 30 minutes
Uncover and bake 30 more minutes.
Cool for 1 hour; cut into 32 squares and serve
by:threadbear
Italian Marinated Salad
Cut up favourite veggies: broccoli, cauliflower, carrots, peppers, cherry tomatoes, mushrooms, onion, celery, cucumber, etc. Pour Italian salad dressing over top and let marinate overnight, stirring occasionally. Serve with a slotted spoon.
By: MaryP
By: MaryP
Little Thimbles (Sciue Sciue)
1 1/2 c. Ditalini pasta (can sub penne or elbow)
1/4 c. olive oil
2 tsp. minced garlic
1 pound tomatoes, chopped
8 oz fresh mozzarella, cubed
8 lg. fresh basil leaves, chopped
cook pasta, drain.
heat oil in lg. skillet over med. heat. add garlic, saute until fragrant, about 1 min. add tomatoes and saute until heated through. Add cooked pasta. remove from heat, add cheese and basil; toss to coat. Season the pasta, to taste, with salt.
By:xsutah
1/4 c. olive oil
2 tsp. minced garlic
1 pound tomatoes, chopped
8 oz fresh mozzarella, cubed
8 lg. fresh basil leaves, chopped
cook pasta, drain.
heat oil in lg. skillet over med. heat. add garlic, saute until fragrant, about 1 min. add tomatoes and saute until heated through. Add cooked pasta. remove from heat, add cheese and basil; toss to coat. Season the pasta, to taste, with salt.
By:xsutah
Tuesday, February 16, 2010
Tomato Soup
If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd.
Ingredients
1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives
Instructions
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
by: Maggie
Ingredients
1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives
Instructions
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
by: Maggie
Monday, February 15, 2010
Oatmeal Cranberry White Chocolate Chunk Cookies
2/3 cup butter or margarine
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups of OLD FASHIONED OATMEAL (not quick)
1 1/2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 6oz. package of Ocean Spray Craisins ..Original Dried Cranberries(I've used generic brands as well with excellent results)
2/3 cups of white chocolate chunks or chips(I used Nestle)
Directions:Preheat oven to 375. Beat together butter or margarine and sugar until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate bowl. Add slowly to butter/sugar mixture. Stir in dried cranberries and white chocolate chunks.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen of delicious, mouth watering cookies! Enjoy :)
by: xsjunky
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups of OLD FASHIONED OATMEAL (not quick)
1 1/2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 6oz. package of Ocean Spray Craisins ..Original Dried Cranberries(I've used generic brands as well with excellent results)
2/3 cups of white chocolate chunks or chips(I used Nestle)
Directions:Preheat oven to 375. Beat together butter or margarine and sugar until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate bowl. Add slowly to butter/sugar mixture. Stir in dried cranberries and white chocolate chunks.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen of delicious, mouth watering cookies! Enjoy :)
by: xsjunky
Friday, February 12, 2010
Santa Fe Soup
1 lb hamburger
1 medium onion chopped
1 can beef broth
3 cans beans any variety or mixed
1 can corn
1 can regular Rotel diced tomatoes w/Chile's
1 can tomatoes any seasoning
1 packet Hidden Valley Ranch dry dressing mix
½ packet taco seasoning
1.Brown hamburger with chopped onion.
2.Mix all beans and vegetables undrained and broth into hamburger and onion mixture and cook until boiling.
3.Mix ranch dressing and taco seasoning packet in soup mixture and simmer for about 10-15 minutes
by: Christine
1 medium onion chopped
1 can beef broth
3 cans beans any variety or mixed
1 can corn
1 can regular Rotel diced tomatoes w/Chile's
1 can tomatoes any seasoning
1 packet Hidden Valley Ranch dry dressing mix
½ packet taco seasoning
1.Brown hamburger with chopped onion.
2.Mix all beans and vegetables undrained and broth into hamburger and onion mixture and cook until boiling.
3.Mix ranch dressing and taco seasoning packet in soup mixture and simmer for about 10-15 minutes
by: Christine
Mayonnaise Biscuits
3 c. sifted flour
6 tsp baking powser
1 tsp salt
6T Mayonnaise
1 1/4 c. milk
Mix ingredients and place on lightly floured board and knead lightly until smooth on one side. Roll to 1/2" thickness. Cut with floured cutter. Bake at 425 degrees for 12 minutes.
By: Lynette
6 tsp baking powser
1 tsp salt
6T Mayonnaise
1 1/4 c. milk
Mix ingredients and place on lightly floured board and knead lightly until smooth on one side. Roll to 1/2" thickness. Cut with floured cutter. Bake at 425 degrees for 12 minutes.
By: Lynette
Green Chili Enchiladas
1 pkg corn torillas
1lb hamburger
1 4 oz can green chilies
1 can cream of mushroom soup
grated yellow cheese
green onions
garlic salt
milk
Brown hamburger and season with green onions, garlic salt, and pepper. In blender mix together soup, green chilies and can of milk. Heat sauce til simmering and put tortillas in sauce one at a time till soft. Place in greased 9x13 pan and put hamburger and cheese inside tortilla and roll up placing seam side down. When all tortillas are prepared pour remaining sauce over and sprinkle with cheese. Bake at 375 for 10 to 15 min.
by: Lynette
1lb hamburger
1 4 oz can green chilies
1 can cream of mushroom soup
grated yellow cheese
green onions
garlic salt
milk
Brown hamburger and season with green onions, garlic salt, and pepper. In blender mix together soup, green chilies and can of milk. Heat sauce til simmering and put tortillas in sauce one at a time till soft. Place in greased 9x13 pan and put hamburger and cheese inside tortilla and roll up placing seam side down. When all tortillas are prepared pour remaining sauce over and sprinkle with cheese. Bake at 375 for 10 to 15 min.
by: Lynette
Tator Tot Casserole
1lb ground beef
1 small onion, chopped
1 can french style/string green beans, drained
16 oz pkg of tator tots
1 can cream of chicken, mushroom, or celery soup, mixed with 1 can of milk.
Brown beef and onion; drain and layer in bottom of 13/9 baking dish. Layer beans, then tator tots. Pour soup milk/mixture over casserole. Bake covered at 350 degrees for 1 hour, uncovered for another 15 minutes.
by: lynette
1 small onion, chopped
1 can french style/string green beans, drained
16 oz pkg of tator tots
1 can cream of chicken, mushroom, or celery soup, mixed with 1 can of milk.
Brown beef and onion; drain and layer in bottom of 13/9 baking dish. Layer beans, then tator tots. Pour soup milk/mixture over casserole. Bake covered at 350 degrees for 1 hour, uncovered for another 15 minutes.
by: lynette
Subscribe to:
Posts (Atom)
