CRUST
Roll of pizza crust or crescent rolls
SAUCE
2 (8oz) pkg. cream cheese
2/3 cups mayo
1 1/2 Tbsp. dry Haily Ranch dressing
TOPPING
Any raw vegetables, chopped
Bake crust 15 minutes until golden brown. Cool. Mix cheese, mayo, and Ranch dressing. Spread over crust. Sprinkle veggies over cheese mixture. You can sprinkle more of the dry dressing. Veggies-celery, bell peppers, carrots, onion, tomato, broccoli, and cauliflower.
This is a great veggie pizza and you can use low fat mayo and Lite-ranch dressing if you can find it in the packs.
Sunday, October 17, 2010
Veggie Dip
1 Cup of Mayonnaise
1 pt of sour cream
2 TBS dill weed
1/2 tsp Tabasco sauce
1 tsp Lowery's seasoning salt
1 tsp garlic powder
2 TBS of fine chopped onions
1 TBS of Worcestershire sauce
1 pt of sour cream
2 TBS dill weed
1/2 tsp Tabasco sauce
1 tsp Lowery's seasoning salt
1 tsp garlic powder
2 TBS of fine chopped onions
1 TBS of Worcestershire sauce
Oreo Cookie Dessert
And of course Susan's favorite
OREO COOKIE DESSERT
1 16 oz package of Oreo Cookies
2/3 Cup melted butter
8 oz cream cheese
1 16 oz container of Cool Whip
1 Cup powdered sugar
1 large box of instant chocolate pudding
Crush Oreo cookies. Set aside 1/2 cup of crushed cookies. Mix remaining crumbs with melted butter. Press into the bottom of a 9 X 13 pan. Refrigerate one hour.
Mix cream cheese, powdered sugar and half the Cool Whip. Spread over cookie layer and refrigerate one hour. Mix pudding according to directions on the box. Spread pudding on top of the cream cheese layer. Let it set for about 15 minutes and top with remaining Cool Whip. Sprinkle with remaining cookie crumbs and refrigerate.
OREO COOKIE DESSERT
1 16 oz package of Oreo Cookies
2/3 Cup melted butter
8 oz cream cheese
1 16 oz container of Cool Whip
1 Cup powdered sugar
1 large box of instant chocolate pudding
Crush Oreo cookies. Set aside 1/2 cup of crushed cookies. Mix remaining crumbs with melted butter. Press into the bottom of a 9 X 13 pan. Refrigerate one hour.
Mix cream cheese, powdered sugar and half the Cool Whip. Spread over cookie layer and refrigerate one hour. Mix pudding according to directions on the box. Spread pudding on top of the cream cheese layer. Let it set for about 15 minutes and top with remaining Cool Whip. Sprinkle with remaining cookie crumbs and refrigerate.
Favorite Food Processor Pie Crust
My favorite food processor pie dough from The Ultimate Southern Living Cookbook
It never fails me. Their recipe calls for shortening but I prefer unsalted butter ever since I heard Martha Stewart suggest it.
1 Cup of flour
1/4 tsp salt
1/4 Cup unsalted butter or shortening
1/4 Cup ice water
Process flour and salt in food processor, pulsing 3 or 4 times or until combined. Add shortening or butter pulsing 5 or 6 times or until mixture is crumbly. With processor running slowly add ice water one TBS at a time. Process just until pastry begins to form a ball and leaves sides of bowl. Chill 30 minutes. Roll pastry to an 1/8 thickness on a lightly floured surface. Place in a 9 inch pie plate. Trim off excess pastry edges. Fold edges under and crimp. For baked pastry shell, prick bottom and sides of pastry generously with a fork and bake at 425 for 10-12 minutes or until golden.
It never fails me. Their recipe calls for shortening but I prefer unsalted butter ever since I heard Martha Stewart suggest it.
1 Cup of flour
1/4 tsp salt
1/4 Cup unsalted butter or shortening
1/4 Cup ice water
Process flour and salt in food processor, pulsing 3 or 4 times or until combined. Add shortening or butter pulsing 5 or 6 times or until mixture is crumbly. With processor running slowly add ice water one TBS at a time. Process just until pastry begins to form a ball and leaves sides of bowl. Chill 30 minutes. Roll pastry to an 1/8 thickness on a lightly floured surface. Place in a 9 inch pie plate. Trim off excess pastry edges. Fold edges under and crimp. For baked pastry shell, prick bottom and sides of pastry generously with a fork and bake at 425 for 10-12 minutes or until golden.
Chicken marinade
* 1 teaspoon fresh ginger, Fine sliced
* 2 cloves garlic
* 1/4 cup lemon juice
* 2 tablespoons brown sugar
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 1 green onion, chopped
Total Time: 4 3/4 hrs
1. 1 Combine marinade ingredients.
2. 2 Place in glass bowl or dish that will hold chicken in single layer.
3. 3 Add chicken; let marinate a minimum of 4 hours, turning occasionally.
4. 4 May be left in fridge, covered overnight.
5. 5 Remove chicken from marinade.
6. 6 Grill chicken on barbecue, basting with marinade at intervals, bake 30 to 45 minutes in 350 F degree oven or until cooked through.
* 2 cloves garlic
* 1/4 cup lemon juice
* 2 tablespoons brown sugar
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 1 green onion, chopped
Total Time: 4 3/4 hrs
1. 1 Combine marinade ingredients.
2. 2 Place in glass bowl or dish that will hold chicken in single layer.
3. 3 Add chicken; let marinate a minimum of 4 hours, turning occasionally.
4. 4 May be left in fridge, covered overnight.
5. 5 Remove chicken from marinade.
6. 6 Grill chicken on barbecue, basting with marinade at intervals, bake 30 to 45 minutes in 350 F degree oven or until cooked through.
Cauliflower Soup-Weight Watchers
Contributed by Dorothy Pitt
Cauliflower SOUP:
1 small head of cauliflower
1 cup rice cooked in 2 cups water
saute some onion in a little oil i use butter add chopped cauliflower sorta small pieces..saute this for a bit..in soup pot add this to the cooked rice and 2 cans chicken broth..add a little water if needed..simmer till cauliflower is tender..serve with Parmesan cheese
Cauliflower SOUP:
1 small head of cauliflower
1 cup rice cooked in 2 cups water
saute some onion in a little oil i use butter add chopped cauliflower sorta small pieces..saute this for a bit..in soup pot add this to the cooked rice and 2 cans chicken broth..add a little water if needed..simmer till cauliflower is tender..serve with Parmesan cheese
Copycat Picante Sauce
Copycat Picante Sauce
1-28 0z can of tomato sauce
28 oz water
1 medium yellow onion
2 Fresh jalapeno peppers, with seeds minced
1/4 White vinegar
1 tsp of salt
1 TBS dried onion flakes
1/2 tsp garlic powder
Bring all ingredients to a boil in a saucepan over medium to high heat. Reduce heat and simmer for 30 minutes or until thick. Remove from heat and cool. Store in an airtight jar in fridge until serving
1-28 0z can of tomato sauce
28 oz water
1 medium yellow onion
2 Fresh jalapeno peppers, with seeds minced
1/4 White vinegar
1 tsp of salt
1 TBS dried onion flakes
1/2 tsp garlic powder
Bring all ingredients to a boil in a saucepan over medium to high heat. Reduce heat and simmer for 30 minutes or until thick. Remove from heat and cool. Store in an airtight jar in fridge until serving
Buckeyes (Photo courtesy of Susan Garman)
* 1 1/2 cups peanut butter
* 1/2 cup margarine or 1/2 cup butter
* 1 lb powdered sugar
* 1 teaspoon vanilla
* 1 1/2 cups chocolate chips
* Crisco
1. 1 Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
2. 2 Shape into 1" balls.
3. 3 Refrigerate balls.
4. 4 Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
5. 5 Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
6. 6 Cool on wax paper and store in refrigerator or freezer
Fool proof chocolate fudge
* 3 cups (18 oz.) semi-sweet chocolate chips
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* Dash salt
* 1/2 to 1 cups chopped nuts (optional)
* 1 1/2 teaspoons vanilla extract
* LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
* MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
* CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
* MICROWAVE METHOD
* COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* Dash salt
* 1/2 to 1 cups chopped nuts (optional)
* 1 1/2 teaspoons vanilla extract
* LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
* MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
* CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
* MICROWAVE METHOD
* COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
Asparagus Casserole
We usually make this for holiday dinners.
* 1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans)
* 1/2 cup butter (melted, I use smart balance light)
* 2 cups cracker crumbs (I use ritz light)
* 1/2 lb cheddar cheese (I use 2%)
* 1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free)
* 1/2 cup chopped pecans
Prep Time: 15 mins
Total Time: 35 mins
1. 1 Mix cracker crumbs and melted butter together.
2. 2 In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3. 3 Cover with Soup.
4. 4 Sprinkle with pecans.
5. 5 Top with remainder of cheese.
6. 6 Cover with remainder of cracker crumbs.
7. 7 bake 20 minutes at 350 degrees. (I bake about 30-35)
* 1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans)
* 1/2 cup butter (melted, I use smart balance light)
* 2 cups cracker crumbs (I use ritz light)
* 1/2 lb cheddar cheese (I use 2%)
* 1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free)
* 1/2 cup chopped pecans
Prep Time: 15 mins
Total Time: 35 mins
1. 1 Mix cracker crumbs and melted butter together.
2. 2 In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3. 3 Cover with Soup.
4. 4 Sprinkle with pecans.
5. 5 Top with remainder of cheese.
6. 6 Cover with remainder of cracker crumbs.
7. 7 bake 20 minutes at 350 degrees. (I bake about 30-35)
Dirt Dirt Cake
1 large box vanilla pudding(instant)
1 bag Oreo cookies
3 cups Milk
1 (4oz) cream cheese, softened
1 large cool whip
1 cup confectioners sugar
Blend oreos in blender or put in a ziploc bag and mash up.
Mix together milk, Cool whip, pudding, softened cream cheese, and sugar. Layer mix and cookie crumbs in large bowl. Save enough crumbs to put on top to make it look like dirt. You can add jelly worms coming out of the top for kids. They love this. Keep in the refrigerator until all is eaten.
1 bag Oreo cookies
3 cups Milk
1 (4oz) cream cheese, softened
1 large cool whip
1 cup confectioners sugar
Blend oreos in blender or put in a ziploc bag and mash up.
Mix together milk, Cool whip, pudding, softened cream cheese, and sugar. Layer mix and cookie crumbs in large bowl. Save enough crumbs to put on top to make it look like dirt. You can add jelly worms coming out of the top for kids. They love this. Keep in the refrigerator until all is eaten.
Squash Patties
1 cup plain flour
1 tsp sugar
1/2 tsp. salt
3/4 cup milk
1 egg
1/4 cup vegetable oil
3 cups grated squash
1 medium onion, finely chopped
3 tsp. finely chopped green or banana pepper(optional)
Combine flour, sugar, salt, milk, egg and oil. Beat with electric mixer(low) until smooth. Add remaining ingredients. Stir well. Drop mixture by tablespoons into hot greased skillet. Cook until brown, turning once. Drain on paper towels. Yields 2 dozen.
I have tried these and they are really good.
1 tsp sugar
1/2 tsp. salt
3/4 cup milk
1 egg
1/4 cup vegetable oil
3 cups grated squash
1 medium onion, finely chopped
3 tsp. finely chopped green or banana pepper(optional)
Combine flour, sugar, salt, milk, egg and oil. Beat with electric mixer(low) until smooth. Add remaining ingredients. Stir well. Drop mixture by tablespoons into hot greased skillet. Cook until brown, turning once. Drain on paper towels. Yields 2 dozen.
I have tried these and they are really good.
Watergate Salad
Daddy use to buy this at the grocery store when we were little, and I use to buy it after I got married. Glad I found this recipe.
1 can crushed pineapple with juice
1 package of pistachio pudding
1/8 cup of chopped nuts
8 oz Cool whip
Mix crushed pineapple and pudding mix. Add nuts and Cool whip.
Serve cold
1 can crushed pineapple with juice
1 package of pistachio pudding
1/8 cup of chopped nuts
8 oz Cool whip
Mix crushed pineapple and pudding mix. Add nuts and Cool whip.
Serve cold
Hot Hamburger dip
This is the dip that is made with Veleeta and Rotelle
1 lb ground hamburger or Jimmy Dean mild sausage
1 small box Velveeta cheese
1 (12 oz) jar picante sauce(or use 1 can of Rotelle tomato and peppers in the can)
Brown meat, drain. Mix with cheese and sauce. Put in crock-pot or chafing dish.
Serve with tortilla chips
1 lb ground hamburger or Jimmy Dean mild sausage
1 small box Velveeta cheese
1 (12 oz) jar picante sauce(or use 1 can of Rotelle tomato and peppers in the can)
Brown meat, drain. Mix with cheese and sauce. Put in crock-pot or chafing dish.
Serve with tortilla chips
Spinach Dip
16 oz. sour cream
1 pkg. Knolls Vegetable dip or Ranch dip mix(original)
1 can water chestnuts, chopped(optional)
1 (10 oz) package, chopped spinach drained and well and thawed
Put all ingredients in bowl and mix well. Chill at least 1 hour before serving.
Looks great served in hollowed out round bread loaf
1 pkg. Knolls Vegetable dip or Ranch dip mix(original)
1 can water chestnuts, chopped(optional)
1 (10 oz) package, chopped spinach drained and well and thawed
Put all ingredients in bowl and mix well. Chill at least 1 hour before serving.
Looks great served in hollowed out round bread loaf
Cheese Ball
2 lb. sharp cheese
2 large pkg. cream cheese
Juice of 1 lemon
4 grated cloves of garlic
1 tsp. Tabasco sauce
Mixture of Parsley, Ground nuts, paprika
Grate cheese. When cheese and cream cheese are room temperature, add cream cheese, lemon juice, garlic and Tabasco. Mix and mold into 2 balls. Roll on wax paper, which is covered with mixture of parsley, nuts, and paprika.
2 large pkg. cream cheese
Juice of 1 lemon
4 grated cloves of garlic
1 tsp. Tabasco sauce
Mixture of Parsley, Ground nuts, paprika
Grate cheese. When cheese and cream cheese are room temperature, add cream cheese, lemon juice, garlic and Tabasco. Mix and mold into 2 balls. Roll on wax paper, which is covered with mixture of parsley, nuts, and paprika.
Sausage and Cheese Balls
2 cups Bisquick
1 lb. sharp Cheddar cheese, shredded
1 lb. mild sausage
Mix all ingredients together. Roll into balls and place on cookie sheet. Bake on 350 for 15 minutes
1 lb. sharp Cheddar cheese, shredded
1 lb. mild sausage
Mix all ingredients together. Roll into balls and place on cookie sheet. Bake on 350 for 15 minutes
Like this blog
Betts, I really like this way better to post recipes. I think it will work out a lot better because everything is to the left and you can click on the one you want and view it. I will find some more recipes and post them. Thanks, Patricia
Quick Chicken and Dumplings
I found it!! I use the Heart Smart Bisquik and Healthy Choice Cream of Chicken Soup.
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Light Chicken Cordon Bleu Recipe | Taste of Home Recipes
Light Chicken Cordon Bleu Recipe | Taste of Home Recipes
I have only made this once but it was really good
I have only made this once but it was really good
Grilled Fruit with Rich Chocolate Sauce
This is a Weight Watches Receipe, and its only 2 points.
Contributed by Patricia Tobias
Ingredients:
1 sprays cooking spray
1 tsp. decaffeinated instant coffee, powder
1/8 tsp. ground cinnamon, or to taste(optional)
2/3 oz fat-free sugar free instant chocolate pudding mix, use half a 1/4 oz. package
1 1/2 cup fat free skim milk
2 large bananas, cut into a total of 12 chunks
12 meadium strawberries, hulled
1)Coat grind of grill with cooking spray-Preheat grill to medium
2)Combine coffee powder, cinnamon, pudding mix and milk in a tall pitcher. Blend with a wisk or immersion blender until mixture is frothy, set aside(the mixture will firm up as it stands)
3)Alternately thread 3 bananas and 3 strawberries onto each of 4 metal skewers. Grill skewers. turning once, just long enough so t hat the grill marks appear on fruit, about 2-3 minutes per side.
4)Remove fruit from skewers and divide among 4 plates. Top each serving with about 1/4 cup of chocolate sauce.
Contributed by Patricia Tobias
Ingredients:
1 sprays cooking spray
1 tsp. decaffeinated instant coffee, powder
1/8 tsp. ground cinnamon, or to taste(optional)
2/3 oz fat-free sugar free instant chocolate pudding mix, use half a 1/4 oz. package
1 1/2 cup fat free skim milk
2 large bananas, cut into a total of 12 chunks
12 meadium strawberries, hulled
1)Coat grind of grill with cooking spray-Preheat grill to medium
2)Combine coffee powder, cinnamon, pudding mix and milk in a tall pitcher. Blend with a wisk or immersion blender until mixture is frothy, set aside(the mixture will firm up as it stands)
3)Alternately thread 3 bananas and 3 strawberries onto each of 4 metal skewers. Grill skewers. turning once, just long enough so t hat the grill marks appear on fruit, about 2-3 minutes per side.
4)Remove fruit from skewers and divide among 4 plates. Top each serving with about 1/4 cup of chocolate sauce.
Dump Cake
Contributed by Patricia Tobias
Dump Cake
This is the easiest cake ever to make. My Aunt use to make it all the time and you can add whatever fruit you like. Note! Don't bake the cake first and then put the ingredients in, that's why its called a Dump Cake, you literally dump the ingredients into the cake mix.
1 can of cherry pie filling
1 can of crushed pineapple
1 yellow cake mix
2 sticks melted butter
Pour over top
Crushed nuts-measure as many as you like and pour over top
Bake at 325 for 1 hour
This is a great, quick cake to make and very easy!
Dump Cake
This is the easiest cake ever to make. My Aunt use to make it all the time and you can add whatever fruit you like. Note! Don't bake the cake first and then put the ingredients in, that's why its called a Dump Cake, you literally dump the ingredients into the cake mix.
1 can of cherry pie filling
1 can of crushed pineapple
1 yellow cake mix
2 sticks melted butter
Pour over top
Crushed nuts-measure as many as you like and pour over top
Bake at 325 for 1 hour
This is a great, quick cake to make and very easy!
Homemade dog biscuits
2 1/2 Cups of Whole Wheat flour
1/2 Cup of Nonfat dry milk-powdered
1 tsp sugar
1 tsp salt
6 TBS margarine
1 Large egg
Mix ingredients with about a half cup of cold water. Knead for three minutes. Dough should form a ball. Roll to 1/2" thick and cut with biscuit cutters (we have cutters in the shape of a bone). Bake on a lightly grease sheet for 30 minutes @ 350
**Optional ingredients powdered chicken or beef bullion, or dried soup greens or dry soup mix. If you do add these I would eliminate the salt
1/2 Cup of Nonfat dry milk-powdered
1 tsp sugar
1 tsp salt
6 TBS margarine
1 Large egg
Mix ingredients with about a half cup of cold water. Knead for three minutes. Dough should form a ball. Roll to 1/2" thick and cut with biscuit cutters (we have cutters in the shape of a bone). Bake on a lightly grease sheet for 30 minutes @ 350
**Optional ingredients powdered chicken or beef bullion, or dried soup greens or dry soup mix. If you do add these I would eliminate the salt
TIPS
Tips
Potatoes soaked in salt water twenty minutes before baking will bake more rapidly
To keep celery fresher longer, wrap it in aluminum foil before putting in fridge
Potatoes soaked in salt water twenty minutes before baking will bake more rapidly
To keep celery fresher longer, wrap it in aluminum foil before putting in fridge
Delicious Bookmarks
I bookmark any recipes I find on the internet on Delicious. That way I don't have them mixed in with my other bookmarks.
delicious.com
delicious.com
Broccolli Cornbread
Contributed by Deborah Weatherford Humphries
1- Box Jiffy Muffin Cornbread mix
1- Box of chopped broccoli ( thawed )
1- Small container of Small Curd Cottage Cheese
1/2 stick of margarine
2- large eggs
1/2 small onion- chopped...( if preferred, I don't )
1- Tablespoon of sugar
Salt & Pepper
Mix all ingredients together and place in a casserole dish. Bake at 375 for 15 minutes or until done....( Depending on your oven )
Special thanks to Leah Watkins for this recipe....My family can't get enough of it! ENJOY!
1- Box Jiffy Muffin Cornbread mix
1- Box of chopped broccoli ( thawed )
1- Small container of Small Curd Cottage Cheese
1/2 stick of margarine
2- large eggs
1/2 small onion- chopped...( if preferred, I don't )
1- Tablespoon of sugar
Salt & Pepper
Mix all ingredients together and place in a casserole dish. Bake at 375 for 15 minutes or until done....( Depending on your oven )
Special thanks to Leah Watkins for this recipe....My family can't get enough of it! ENJOY!
SPICY EGGPLANT PARMESAN
3/4 c. Italian-seasoned breadcrumbs
1 c. Parmesan cheese, divided
1 tsp. dried Italian seasoning
2 minced garlic cloves
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 eggplant, peeled and cut into 1/4-inch thick slices
1 (26 oz. jar.) tomato-basil pasta sauce
1/2 tsp. crushed red pepper
1/2 cup. shredded part-skim Mozzarella cheese
Place a baking sheet inside oven, preheat to 400°F.
In shallow dish, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic. In separate shallow dish, combine egg whites and egg. Dip eggplant slice in egg, dredge in breadcrumb mix. Remove pan from oven. Coat pan with cooking spray. Arrange eggplant on pan, coat eggplant with cooking spray.
Bake for 17 minutes or until golden.
Reduce oven temp to 375°F. Combine pasta sauce and red pepper. Spray a 13x9-inch baking dish. Spread 1/2 cup sauce mix evenly in baking dish. Arrange eggplant slices over pasta in baking dish. Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese.
Bake for 25 minutes or until bubbly and cheese is melted.
Only 203 calories per serving. Fat is 6.5g., saturated fat is 3.2g.
1 c. Parmesan cheese, divided
1 tsp. dried Italian seasoning
2 minced garlic cloves
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 eggplant, peeled and cut into 1/4-inch thick slices
1 (26 oz. jar.) tomato-basil pasta sauce
1/2 tsp. crushed red pepper
1/2 cup. shredded part-skim Mozzarella cheese
Place a baking sheet inside oven, preheat to 400°F.
In shallow dish, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic. In separate shallow dish, combine egg whites and egg. Dip eggplant slice in egg, dredge in breadcrumb mix. Remove pan from oven. Coat pan with cooking spray. Arrange eggplant on pan, coat eggplant with cooking spray.
Bake for 17 minutes or until golden.
Reduce oven temp to 375°F. Combine pasta sauce and red pepper. Spray a 13x9-inch baking dish. Spread 1/2 cup sauce mix evenly in baking dish. Arrange eggplant slices over pasta in baking dish. Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese.
Bake for 25 minutes or until bubbly and cheese is melted.
Only 203 calories per serving. Fat is 6.5g., saturated fat is 3.2g.
Neiman Marcus Chocolate Chip-Oatmeal Cookie recipe
The recipe and the story
Free Neiman-Marcus Cookie Recipe
This is a true story... Please forward it to everyone that you can.... You will have to read it to believe it....
My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown "I'm afraid not." Well" I said, "would you let me buy the recipe?"
With a cute smile, she said YES". I asked how much and she responded, "Only two fifty, it's a great deal!" I said with approval, "just add it to my tab".. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00". That's outrageous!!!
I called Neiman's Accounting Dept. and told them that the waitress said it was "two-fifty," which clearly does not mean "two hundred and fifty dollars" by any POSSIBLE interpretation of the phrase. Neiman-Marcus refused to budge.. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe - we absolutely will not refund your money at this point." I explained to her the criminal statutes which govern fraud in Texas. I threatened to refer them to the Better Business Bureau and the State's Attorney General for engaging in fraud. I was basically told, "Do what you want, we dont give a damn, and we're not refunding your money." I waited a moment, thinking of how I could get even,or even try to get any of my money back. I just said, "Okay, you folks got my $250.00, and now I'm going to have $250.00 worth of fun."
I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus... for free..She replied, "I wish you wouldn't do this" I said, "Well you should have thought of that before you ripped me off", and slammed down the phone on her.. So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250.00 dollars for this... I don't want Neiman-Marcus to ever get another penny off of this recipe....
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!
This is not a joke - this is a true story... Ride free citizens!!!! This isn't some stupid chain letter either.. pass it on.. if you don't, you won't die or get dumped.. you'll just do the world an injustice...
Thanx...
Comments: Here is a "true story" almost everyone has heard by now, generically known as "The $250 Cookie Recipe" and most recently associated with the Neiman Marcus company, though during the 1980s it was the bane of cookie diva Mrs. Fields.
If you hadn't figured it out already, it is not really true, by the way. It's a classic urban legend — a variant of a popular tale traced by folklorist Jan Harold Brunvand as far back as 1948, when the ridiculously expensive recipe yielded a red velvet fudge cake attributed to the Waldorf Astoria Hotel (asking price for that recipe: $25).
The current adjusted-for-inflation version (reproduced above) is still making the email rounds and its popularity shows no signs of waning, even though it has been debunked repeatedly over the past two decades. To paraphrase the ancient Klingon proverb, "Revenge is a dish best served warm out of the oven."
As to the recipe itself, I haven't tried the cookies, but by most accounts it yields damn good ones (and plenty of them). No one knows whose kitchen it came from, but we do know it wasn't the Neiman Marcus company, whose restaurants didn't even sell chocolate chip cookies back when this legend first began circulating. Neiman Marcus chefs did create a chocolate chip cookie recipe after the fact, however, which the company now distributes free of charge as an antidote, if you will, to this defamatory urban legend. Bon appetit!
Free Neiman-Marcus Cookie Recipe
This is a true story... Please forward it to everyone that you can.... You will have to read it to believe it....
My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown "I'm afraid not." Well" I said, "would you let me buy the recipe?"
With a cute smile, she said YES". I asked how much and she responded, "Only two fifty, it's a great deal!" I said with approval, "just add it to my tab".. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00". That's outrageous!!!
I called Neiman's Accounting Dept. and told them that the waitress said it was "two-fifty," which clearly does not mean "two hundred and fifty dollars" by any POSSIBLE interpretation of the phrase. Neiman-Marcus refused to budge.. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe - we absolutely will not refund your money at this point." I explained to her the criminal statutes which govern fraud in Texas. I threatened to refer them to the Better Business Bureau and the State's Attorney General for engaging in fraud. I was basically told, "Do what you want, we dont give a damn, and we're not refunding your money." I waited a moment, thinking of how I could get even,or even try to get any of my money back. I just said, "Okay, you folks got my $250.00, and now I'm going to have $250.00 worth of fun."
I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus... for free..She replied, "I wish you wouldn't do this" I said, "Well you should have thought of that before you ripped me off", and slammed down the phone on her.. So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250.00 dollars for this... I don't want Neiman-Marcus to ever get another penny off of this recipe....
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!
This is not a joke - this is a true story... Ride free citizens!!!! This isn't some stupid chain letter either.. pass it on.. if you don't, you won't die or get dumped.. you'll just do the world an injustice...
Thanx...
Comments: Here is a "true story" almost everyone has heard by now, generically known as "The $250 Cookie Recipe" and most recently associated with the Neiman Marcus company, though during the 1980s it was the bane of cookie diva Mrs. Fields.
If you hadn't figured it out already, it is not really true, by the way. It's a classic urban legend — a variant of a popular tale traced by folklorist Jan Harold Brunvand as far back as 1948, when the ridiculously expensive recipe yielded a red velvet fudge cake attributed to the Waldorf Astoria Hotel (asking price for that recipe: $25).
The current adjusted-for-inflation version (reproduced above) is still making the email rounds and its popularity shows no signs of waning, even though it has been debunked repeatedly over the past two decades. To paraphrase the ancient Klingon proverb, "Revenge is a dish best served warm out of the oven."
As to the recipe itself, I haven't tried the cookies, but by most accounts it yields damn good ones (and plenty of them). No one knows whose kitchen it came from, but we do know it wasn't the Neiman Marcus company, whose restaurants didn't even sell chocolate chip cookies back when this legend first began circulating. Neiman Marcus chefs did create a chocolate chip cookie recipe after the fact, however, which the company now distributes free of charge as an antidote, if you will, to this defamatory urban legend. Bon appetit!
Loaded Baked Potato Soup
* 12 slices bacon
* 2/3 cup margarine
* 2/3 cup all-purpose flour
* 7 cups milk (I use skim milk)
* 4 large baked potatoes, peeled and cubed
* 4 green onions, chopped
* 1 1/4 cups shredded cheddar cheese
* 1 cup sour cream
* 1 teaspoon salt
* 1 teaspoon ground black pepper
Directions:
Prep Time: 45 mins
Total Time: 55 mins
1. 1 Place bacon in a large, deep skillet.
2. 2 Cook over medium heat until browned.
3. 3 Drain, crumble, and set aside.
4. 4 In a stock pot or Dutch oven, melt the margarine over medium heat.
5. 5 Whisk in flour until smooth.
6. 6 Gradually stir in milk, whisking constantly until thickened.
7. 7 Stir in potatoes and onions.
8. 8 Bring to a boil, stirring frequently.
9. 9 Reduce heat, and simmer 10 minutes.
10. 10 Mix in bacon, cheese, sour cream, salt, and pepper.
11. 11 Continue cooking, stirring frequently, until cheese is melted.
* 2/3 cup margarine
* 2/3 cup all-purpose flour
* 7 cups milk (I use skim milk)
* 4 large baked potatoes, peeled and cubed
* 4 green onions, chopped
* 1 1/4 cups shredded cheddar cheese
* 1 cup sour cream
* 1 teaspoon salt
* 1 teaspoon ground black pepper
Directions:
Prep Time: 45 mins
Total Time: 55 mins
1. 1 Place bacon in a large, deep skillet.
2. 2 Cook over medium heat until browned.
3. 3 Drain, crumble, and set aside.
4. 4 In a stock pot or Dutch oven, melt the margarine over medium heat.
5. 5 Whisk in flour until smooth.
6. 6 Gradually stir in milk, whisking constantly until thickened.
7. 7 Stir in potatoes and onions.
8. 8 Bring to a boil, stirring frequently.
9. 9 Reduce heat, and simmer 10 minutes.
10. 10 Mix in bacon, cheese, sour cream, salt, and pepper.
11. 11 Continue cooking, stirring frequently, until cheese is melted.
Tater Tot Casserole
I found this recipe in a cookbook that my step-daughter gave us when she was working at Marlboro Park Hospital in Bennettsville, South Carolina. The hospital staff put together a benefit cookbook.
1 lb of hamburger
1 sm onion
1 can cream of celery soup
1 can cream of mushroom soup
1 Cup grated cheese
1 medium bag of tater tots
Brown meat and onion, drain. Mix with soup and pour into sprayed dish. Cover with tater tots, then sprinkle with cheese. Bake@350 for one hour
1 lb of hamburger
1 sm onion
1 can cream of celery soup
1 can cream of mushroom soup
1 Cup grated cheese
1 medium bag of tater tots
Brown meat and onion, drain. Mix with soup and pour into sprayed dish. Cover with tater tots, then sprinkle with cheese. Bake@350 for one hour
Jif Decadent Peanut Butter Pie
Contributed by Patricia Tobias
Prep. time 15 minutes Refrigerate 2 hours Makes 8 servings
Pie Ingredients:
1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
1/2 cup sugar
8 oz cream cheese (at room temperature)
4 1/2 cups (12 oz container of non-dairy whipped topping, divided)
1 jar (11.75oz) Smuckers Hot fudge Topping, divided)
Drizzle Ingredients
2 tbs. Smuckers Hot Fudge Topping
2 tbs. Jif Creamy Peanut Butter
COMBINE in a medium bowl, the peanut butter, cream cheese, and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula. smooth mixture to edge of pie. Reserve 2 tablespoons of hot fudge topping and place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir
SPREAD hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining topping(1 1/2 cups) over hot fudge layer, being careful not to mix the two layers. Place the 2 tbs. hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs. peanut butter going in the opposite direction of the hot fudge topping.
Prep. time 15 minutes Refrigerate 2 hours Makes 8 servings
Pie Ingredients:
1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
1/2 cup sugar
8 oz cream cheese (at room temperature)
4 1/2 cups (12 oz container of non-dairy whipped topping, divided)
1 jar (11.75oz) Smuckers Hot fudge Topping, divided)
Drizzle Ingredients
2 tbs. Smuckers Hot Fudge Topping
2 tbs. Jif Creamy Peanut Butter
COMBINE in a medium bowl, the peanut butter, cream cheese, and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula. smooth mixture to edge of pie. Reserve 2 tablespoons of hot fudge topping and place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir
SPREAD hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining topping(1 1/2 cups) over hot fudge layer, being careful not to mix the two layers. Place the 2 tbs. hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs. peanut butter going in the opposite direction of the hot fudge topping.
Sweet Pumpkin Dip
Sweet Pumpkin Dip
Contributed by Patricia Tobias
This is a Mr. Food Recipe:
1 can(15 ounces) solid-pack pumpkin
2 packages (8 oz each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined. Chill for at least 2 hours before serving.
I think this might be good with pita chips or crackers, I haven't tried it yet!
Contributed by Patricia Tobias
This is a Mr. Food Recipe:
1 can(15 ounces) solid-pack pumpkin
2 packages (8 oz each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined. Chill for at least 2 hours before serving.
I think this might be good with pita chips or crackers, I haven't tried it yet!
Egg Nog Pound Cake
Contributed by Patricia Tobias
Makes 12 servings Hands-on Time 15 minutes Total Time 2 hrs, 25 minutes
***Just when you thought pound cake couldn't get any better-try toasting the slices and spreading them with your favorite jam or preserve.*****
Ingredients:
1 (16 oz) package pound cake mix
1 1/4 cups eggnog(non-alcohol for the ones that don't drink and spiced if you drink LOL)
2 large eggs
1/2 tsp. freshly grated nutmeg
1/2 tsp. vanilla extract
1) Preheat oven to 350. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9x5 inch loaf pan.
2) Bake for 1 hour and 5 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour)
Makes 12 servings Hands-on Time 15 minutes Total Time 2 hrs, 25 minutes
***Just when you thought pound cake couldn't get any better-try toasting the slices and spreading them with your favorite jam or preserve.*****
Ingredients:
1 (16 oz) package pound cake mix
1 1/4 cups eggnog(non-alcohol for the ones that don't drink and spiced if you drink LOL)
2 large eggs
1/2 tsp. freshly grated nutmeg
1/2 tsp. vanilla extract
1) Preheat oven to 350. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9x5 inch loaf pan.
2) Bake for 1 hour and 5 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour)
Snickerdoodles
Snickerdoodles Cookies
Contributed by Patricia Tobias
Eddie and I make these every year at Christmas and they taste just like the ones you buy at the store, but much better.
Ingredients:
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon of baking soda
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon ground cinnamon
1) Heat oven to 400. In large bowl beat 1 1/2 cups of sugar, the butter, shortening and eggs with electric mixer on medium speed or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
2) Shape dough into 1 1/4 inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Contributed by Patricia Tobias
Eddie and I make these every year at Christmas and they taste just like the ones you buy at the store, but much better.
Ingredients:
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon of baking soda
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon ground cinnamon
1) Heat oven to 400. In large bowl beat 1 1/2 cups of sugar, the butter, shortening and eggs with electric mixer on medium speed or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
2) Shape dough into 1 1/4 inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Pizza Dip
Contributed by Patricia Tobias
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup pizza sauce
2 cloves garlic, finely chopped
1/2 cup chopped pepperoni
1 can (2.25 oz) sliced ripe olives, drained
1/3 cup finely diced red bell pepper
5 medium green onions, sliced (1/3 cup)
1/2 cup shredded mozzarella cheese(2 oz)
1/4 cup shredded fresh basil leaves(I would leave this out since I don't like basil)
Colored tortilla chips or French baguette bread slices
1) In a small bowl, mix cream cheese, pizza sauce and garlic. On 12-or 13-inch round ovenproof serving plate, spread mixture in thin layer. Top with pepperoni, olives, bell pepper, and onions. Sprinkle with mozzarella cheese.
2) Set oven control to broil. Broil with top about 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted. Sprinkle with basil, serve immediately with tortilla chips.
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup pizza sauce
2 cloves garlic, finely chopped
1/2 cup chopped pepperoni
1 can (2.25 oz) sliced ripe olives, drained
1/3 cup finely diced red bell pepper
5 medium green onions, sliced (1/3 cup)
1/2 cup shredded mozzarella cheese(2 oz)
1/4 cup shredded fresh basil leaves(I would leave this out since I don't like basil)
Colored tortilla chips or French baguette bread slices
1) In a small bowl, mix cream cheese, pizza sauce and garlic. On 12-or 13-inch round ovenproof serving plate, spread mixture in thin layer. Top with pepperoni, olives, bell pepper, and onions. Sprinkle with mozzarella cheese.
2) Set oven control to broil. Broil with top about 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted. Sprinkle with basil, serve immediately with tortilla chips.
Broccoli Woccoli
Another great Spark People recipe
Broccoli Woccoli
Nutrition Information
Fat: 1.6 g
Carbohydrates: 6.2g
Calories: 47.4
Protein: 2.3g
All Nutrition Information
Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.
Ingredients
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika.
Directions
Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.
Number of Servings: 12
Broccoli Woccoli
Nutrition Information
Fat: 1.6 g
Carbohydrates: 6.2g
Calories: 47.4
Protein: 2.3g
All Nutrition Information
Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.
Ingredients
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika.
Directions
Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.
Number of Servings: 12
Hummus
Thanks to Spark People for this yummy hummus recipe
3 Cups Garbanzo Beans (If canned, rinse)
.25 Cups Olive Oil
2 Tbsp Tahini paste**
2 Cloves Garlic
1 Lemon wedge (or 1 Tbsp lemon juice)
Salt
Directions
Pulse the garlic cloves in a food processor until chopped. Add the garbanzo beans, olive oil, lemon juice, tahini, and a little salt into the bowl. Pulse until completely smooth. Add water or olive oil if the mixture is too thick.
Number of Servings: 12
**I never add tahini paste and my hummus tastes just fine
3 Cups Garbanzo Beans (If canned, rinse)
.25 Cups Olive Oil
2 Tbsp Tahini paste**
2 Cloves Garlic
1 Lemon wedge (or 1 Tbsp lemon juice)
Salt
Directions
Pulse the garlic cloves in a food processor until chopped. Add the garbanzo beans, olive oil, lemon juice, tahini, and a little salt into the bowl. Pulse until completely smooth. Add water or olive oil if the mixture is too thick.
Number of Servings: 12
**I never add tahini paste and my hummus tastes just fine
Ranch Oyster Crackers
This one was contributed by Dorothy Pitt
1 packet hidden valley ranch dressing mix
1-16 oz bag or box oyster crackers
1/4 Cup vegetable oil
Put crackers in plastic bag add oil shake add mix shake some more bake on cookie sheet at 250 degrees for 20 minutes
1 packet hidden valley ranch dressing mix
1-16 oz bag or box oyster crackers
1/4 Cup vegetable oil
Put crackers in plastic bag add oil shake add mix shake some more bake on cookie sheet at 250 degrees for 20 minutes
Mrs. Knapp's Cole Slaw
Mrs. Knapp's secret cole slaw
1 1/2 cups of salad dressing (not mayonnaise)
1 TBS plus 1/2 tsp prepared mustard
pinch of salt
1 TBS plus 1 tsp sugar
1 1/2 pounds finely shredded cabbage
3/4 Cup finely chopped carrots
3 TBS chopped onions
Blend salad dressing, mustard, salt and sugar thoroughly with a wire whisk and refrigerate until ready to add to salad. Pour dressing over cabbage, carrots and onion. Mix until creamy and evenly blended. Refrigerate. Serves 8
1 1/2 cups of salad dressing (not mayonnaise)
1 TBS plus 1/2 tsp prepared mustard
pinch of salt
1 TBS plus 1 tsp sugar
1 1/2 pounds finely shredded cabbage
3/4 Cup finely chopped carrots
3 TBS chopped onions
Blend salad dressing, mustard, salt and sugar thoroughly with a wire whisk and refrigerate until ready to add to salad. Pour dressing over cabbage, carrots and onion. Mix until creamy and evenly blended. Refrigerate. Serves 8
Sweet Potato Balls
Contributed by Patricia Tobias
This will make a great treat for Halloween, Thanksgiving or Christmas. Sweet potatoes are fresh now and plentiful!
Ingredients:
4 large sweet potatoes
2/3 cup packed brown sugar(you can use splenda brown sugar also)
2 tablespoons orange juice
1 teaspoon of orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F
Directions:
Bake the potatoes until tender, then peel and mash them. (You can boil them and remove the peelings and its quicker). Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press Mashed potatoes around each marshmallow , creating a 2 to 3 inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. WATCH CAREFULLY FOR THE LAST FEW MINUTES OF COOKING, THE EXPANDING MARSHMALLOWS CAN CAUSE THE POTATO BALLS TO BURST OPEN.
This will make a great treat for Halloween, Thanksgiving or Christmas. Sweet potatoes are fresh now and plentiful!
Ingredients:
4 large sweet potatoes
2/3 cup packed brown sugar(you can use splenda brown sugar also)
2 tablespoons orange juice
1 teaspoon of orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F
Directions:
Bake the potatoes until tender, then peel and mash them. (You can boil them and remove the peelings and its quicker). Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press Mashed potatoes around each marshmallow , creating a 2 to 3 inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. WATCH CAREFULLY FOR THE LAST FEW MINUTES OF COOKING, THE EXPANDING MARSHMALLOWS CAN CAUSE THE POTATO BALLS TO BURST OPEN.
Beer Dip Recipe | Taste of Home Recipes
Beer Dip Recipe | Taste of Home Recipes
This is a really good dip. My daughter makes it all the time since I gave her the recipe
This is a really good dip. My daughter makes it all the time since I gave her the recipe
Campbell's Kitchen: Slow Cooker Chicken & Dumplings
Campbell's Kitchen: Slow Cooker Chicken & Dumplings
Click on title to view recipe
I have a faster version of this but I can't seem to locate right now
In my version I use a can of veg-all or frozen mixed veggies so you don't have to mess with cutting up all those veggies.
Click on title to view recipe
I have a faster version of this but I can't seem to locate right now
In my version I use a can of veg-all or frozen mixed veggies so you don't have to mess with cutting up all those veggies.
Crispy Coconut-Oatmeal Cookies
I got this one from Food.com. It reminds me of the cookies we used to buy in the high school cafeteria
1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats, uncooked
2 cups crisp rice cereal (Rice Krispies)
1 cup flaked coconut
Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well. Combine flour and next 2 ingredients; add to shortening mixture, mixing well. Stir in oats and remaining ingredients.
Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork. Bake at 350° for 12 minutes. Transfer to wire racks to cool.
1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats, uncooked
2 cups crisp rice cereal (Rice Krispies)
1 cup flaked coconut
Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well. Combine flour and next 2 ingredients; add to shortening mixture, mixing well. Stir in oats and remaining ingredients.
Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork. Bake at 350° for 12 minutes. Transfer to wire racks to cool.
Old Fashioned Mac n Cheese
1/4 Cup margarine
1/4 Cup of flour
2 Cups of milk (Bob claims whole milk is the best)
1 tsp of salt
2 Cups (8 oz) extra sharp cheddar cheese, shredded
1-7 oz package of macaroni
Heat oven to 350. Make white sauce with margarine, flour, milk and salt;add cheese, reserving 1/2 Cup;stir until melted. Layer 1/2 macaroni and cheese sauce in 1 1/2 quart casserole; repeat layers. Top with remaining cheese. Bake @350, 20-25 minutes. Serves 6-8.
***My mom always added a little pimento and onion for flavor and sometimes
topped with wheat germ
and she claimed that you should only use extra sharp cheddar cheese to
make the difference in the way it tasted. Thanks MOM!
1/4 Cup of flour
2 Cups of milk (Bob claims whole milk is the best)
1 tsp of salt
2 Cups (8 oz) extra sharp cheddar cheese, shredded
1-7 oz package of macaroni
Heat oven to 350. Make white sauce with margarine, flour, milk and salt;add cheese, reserving 1/2 Cup;stir until melted. Layer 1/2 macaroni and cheese sauce in 1 1/2 quart casserole; repeat layers. Top with remaining cheese. Bake @350, 20-25 minutes. Serves 6-8.
***My mom always added a little pimento and onion for flavor and sometimes
topped with wheat germ
and she claimed that you should only use extra sharp cheddar cheese to
make the difference in the way it tasted. Thanks MOM!
Okay, so here goes...
...my attempt to make a somewhat organized recipe blog. I wouldn't call myself an inventive or adventuresome cook but I can follow a recipe and adapt one to suit myself. My husband is my guinea pig in most cases. If he likes it then I may roll it out to the rest of the family or blog it. So, wish me luck with my blog.
<3 Betts
<3 Betts
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