Cheddar Olives
1 cup shredded Cheddar cheese
1/2 cup all-purpose flour
1/8 tsp. cayenne pepper
3 tbsp. butter, softened
20 pimiento stuffed green olives, drained and patted dry
Preheat oven to 400F. Combine Cheddar cheese, flour and cayenne. Stir in butter until dough forms. Roll 1 tablespoon dough into ball. Press thumb in dough ball and place olive in thumbprint. Wrap dough around olive to seal. Place balls on baking sheet lined with parchment paper. Bake for 15 minutes. Serve warm.
Serves 6.
Monday, June 6, 2011
Broccoli Cheese Cornbread
Broccoli Cheese Cornbread
Mix together:
2 boxes jiffy cornbread muffin mix
10 oz chopped, frozen broccoli (cooked and drained)
3 eggs
1 stick melted butter
1 chopped onion
1 cup sour cream
1 cup shredded cheese
1 teaspoon salt
Bake in greased 9x13" pan at 350 degrees for 30 minutes. This is very good!
Mix together:
2 boxes jiffy cornbread muffin mix
10 oz chopped, frozen broccoli (cooked and drained)
3 eggs
1 stick melted butter
1 chopped onion
1 cup sour cream
1 cup shredded cheese
1 teaspoon salt
Bake in greased 9x13" pan at 350 degrees for 30 minutes. This is very good!
Lemon-Buttermilk Pound Cake
Lemon-Buttermilk Pound Cake
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Melissa
Recipe Source: Taste Of Home - Marianna King
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Melissa
Recipe Source: Taste Of Home - Marianna King
COFFEE SHAKE
COFFEE SHAKE
1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)
Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. Enjoy.
1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)
Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. Enjoy.
Creamy Fruit Salad
Creamy Fruit Salad
1/3 cup orange juice
1/3 cup pineapple juice
1/4 cup sugar
1 beaten egg
1 Tbsp. lemon juice
1/4 cup lemon juice
2 cups whipped topping
6 diced red apples
6 sliced bananas
3 cups halved green grapes
1/4 cup chopped pecans
Bring to a boil the orange juice, pineapple juice, sugar, egg, and tablespoon of lemon juice. Remove from heat after reaching a boil and cool. Then, fold in the whipped cream. Toss the apples, bananas, and grapes with the 1/4 cup lemon juice. Stir everything together and refrigerate. Add the pecans just before serving.
1/3 cup orange juice
1/3 cup pineapple juice
1/4 cup sugar
1 beaten egg
1 Tbsp. lemon juice
1/4 cup lemon juice
2 cups whipped topping
6 diced red apples
6 sliced bananas
3 cups halved green grapes
1/4 cup chopped pecans
Bring to a boil the orange juice, pineapple juice, sugar, egg, and tablespoon of lemon juice. Remove from heat after reaching a boil and cool. Then, fold in the whipped cream. Toss the apples, bananas, and grapes with the 1/4 cup lemon juice. Stir everything together and refrigerate. Add the pecans just before serving.
CHILI RICE SALAD
CHILI RICE SALAD
1 package uncle ben's fast cooking Spanish rice
2 cups light red kidney beans, well drained
2 cups green pepper, chopped
1 cup onion, finely shopped
1 cup salad oil
3 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon hot pepper sauce, (Tabasco)
Prepare rice according to the instructions on the package, omitting the margarine. Cool slightly. Add beans, green peppers and onions. Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture. Chill well before serving.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Lucky Sandron
1 package uncle ben's fast cooking Spanish rice
2 cups light red kidney beans, well drained
2 cups green pepper, chopped
1 cup onion, finely shopped
1 cup salad oil
3 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon hot pepper sauce, (Tabasco)
Prepare rice according to the instructions on the package, omitting the margarine. Cool slightly. Add beans, green peppers and onions. Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture. Chill well before serving.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Lucky Sandron
Chicken Tortilla Casserole
Chicken Tortilla Casserole
1 can (4 1/2 oz) of diced tomatoes
1 can cream of chicken soup
Small can of diced Ortega green chiles (blue can)
2 Tbs of Minute Tapioca
1 onion diced
12 corn tortillas diced
Grated Cheese
3-4 Pieces of boneless chicken
Place chicken in foil or oven bag (make sure completely wrapped) and cook in oven at 400F degrees for one hour.
Once baked, dice.
In a large bowl combine the following: Tomatoes, cream of chicken soup, Ortega chiles, and tapioca. This will make a soup mixture.
Layer the crockpot the following order: 1/3 of each
1) Diced Tortillas
2) Diced Chicken
3) Spread Soup Mix
4) Diced Onion
5) Grated Cheese
Repeat each layer in same order. Cook in crockpoot for 4 hours on high or 7 hours on low.
1 can (4 1/2 oz) of diced tomatoes
1 can cream of chicken soup
Small can of diced Ortega green chiles (blue can)
2 Tbs of Minute Tapioca
1 onion diced
12 corn tortillas diced
Grated Cheese
3-4 Pieces of boneless chicken
Place chicken in foil or oven bag (make sure completely wrapped) and cook in oven at 400F degrees for one hour.
Once baked, dice.
In a large bowl combine the following: Tomatoes, cream of chicken soup, Ortega chiles, and tapioca. This will make a soup mixture.
Layer the crockpot the following order: 1/3 of each
1) Diced Tortillas
2) Diced Chicken
3) Spread Soup Mix
4) Diced Onion
5) Grated Cheese
Repeat each layer in same order. Cook in crockpoot for 4 hours on high or 7 hours on low.
Best Ever Crust
Best Ever Crust
Sift together
1 1/4 Cup all-purpose flour
1/2 tsp salt
cut in 1/3 cup of lard until mixture is in pea size pieces (I use a fork for this)
Start adding ice water 1 TBSP at a time tossing flour mixture with a fork pushing moistened dough to the side of your bowl until all the dough has been moistened.
This should take 3 -5 TBSP of water.
Form dough into a ball and roll out on a floured surface.
Will make a 12 inch crust.
*Try using this dough for pot pies it is wonderful
* Using lard will make the crust flaky
Sift together
1 1/4 Cup all-purpose flour
1/2 tsp salt
cut in 1/3 cup of lard until mixture is in pea size pieces (I use a fork for this)
Start adding ice water 1 TBSP at a time tossing flour mixture with a fork pushing moistened dough to the side of your bowl until all the dough has been moistened.
This should take 3 -5 TBSP of water.
Form dough into a ball and roll out on a floured surface.
Will make a 12 inch crust.
*Try using this dough for pot pies it is wonderful
* Using lard will make the crust flaky
Roasted Tomato Soup
Roasted Tomato Soup
Yield: 6
6 cups chicken broth (1.5 L)
3 slices day-old Italian bread, ½-inch thick
1 small red bell pepper, cored and seeded
1 yellow pepper
20 Roma tomatoes, halved, cored, seeded
1 medium onion, peeled, cut into 1/2-inch slices
Olive oil
1 tsp salt (5 ml)
1/2 tsp freshly ground black pepper (2.5 ml)
2 stalks celery, diced
3 cloves garlic, minced
1/2 cups basil leaves (125 ml)
4 tbsp balsamic vinegar (60 ml)
Directions:
In a large soup pot heat the chicken stock over medium low heat until warm. Tear up the Italian bread and add to the stock.
Prepare the vegetables for grilling. Core and seed the red peppers and cut them in half. Halve and seed the Roma tomatoes. Chop the onion into large wedges. Place the vegetables into a big bowl and drizzle with olive oil. Season with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat, 300°F/150°C. Oil the grill. Place the onions onto the grill and cook for 5 minutes per side. Next place the peppers on the grill to cook for 4 minutes per side. Flip and turn the peppers as the skin chars and blisters. Add the tomatoes to the grill to cook for 4 minutes skin side down.
Remove the vegetables from the grill. Set the peppers and tomatoes into a large bowl and cover with plastic wrap. Let these rest for at least 5 minutes.
Once rested, remove the skins from the peppers and tomatoes easily. Discard the skins . Roughly chop all of the grilled vegetables and place in a large bowl. Add the diced celery, garlic, basil and balsamic. Season with salt and pepper.
Add the vegetables to the soup pot on the stove and simmer for 30 minutes.
After 30 minutes take the soup off the heat source and allow to cool. If necessary, place a large sealed plastic bag full of ice into the soup to speed up the cooling process or place the soup in the fridge for 30 minutes.
Once the soup has cooled completely take it out of the fridge. Puree with a hand wand and adjust seasoning to taste.
Serve warm or cold as preferred.
Yield: 6
6 cups chicken broth (1.5 L)
3 slices day-old Italian bread, ½-inch thick
1 small red bell pepper, cored and seeded
1 yellow pepper
20 Roma tomatoes, halved, cored, seeded
1 medium onion, peeled, cut into 1/2-inch slices
Olive oil
1 tsp salt (5 ml)
1/2 tsp freshly ground black pepper (2.5 ml)
2 stalks celery, diced
3 cloves garlic, minced
1/2 cups basil leaves (125 ml)
4 tbsp balsamic vinegar (60 ml)
Directions:
In a large soup pot heat the chicken stock over medium low heat until warm. Tear up the Italian bread and add to the stock.
Prepare the vegetables for grilling. Core and seed the red peppers and cut them in half. Halve and seed the Roma tomatoes. Chop the onion into large wedges. Place the vegetables into a big bowl and drizzle with olive oil. Season with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat, 300°F/150°C. Oil the grill. Place the onions onto the grill and cook for 5 minutes per side. Next place the peppers on the grill to cook for 4 minutes per side. Flip and turn the peppers as the skin chars and blisters. Add the tomatoes to the grill to cook for 4 minutes skin side down.
Remove the vegetables from the grill. Set the peppers and tomatoes into a large bowl and cover with plastic wrap. Let these rest for at least 5 minutes.
Once rested, remove the skins from the peppers and tomatoes easily. Discard the skins . Roughly chop all of the grilled vegetables and place in a large bowl. Add the diced celery, garlic, basil and balsamic. Season with salt and pepper.
Add the vegetables to the soup pot on the stove and simmer for 30 minutes.
After 30 minutes take the soup off the heat source and allow to cool. If necessary, place a large sealed plastic bag full of ice into the soup to speed up the cooling process or place the soup in the fridge for 30 minutes.
Once the soup has cooled completely take it out of the fridge. Puree with a hand wand and adjust seasoning to taste.
Serve warm or cold as preferred.
Saturday, June 4, 2011
Cajun Catfish
Cajun Catfish
Yield: 4 servings
4 (4-ounce) farm-raised catfish fillets
1 tablespoon fresh lemon juice
4 teaspoons Cajun Seasoning
Vegetable cooking spray
Lemon wedges (optional)
Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning. Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.
Yield: 4 servings (serving size: 1 fillet).
Yield: 4 servings
4 (4-ounce) farm-raised catfish fillets
1 tablespoon fresh lemon juice
4 teaspoons Cajun Seasoning
Vegetable cooking spray
Lemon wedges (optional)
Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning. Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.
Yield: 4 servings (serving size: 1 fillet).
FRUIT SALAD
FRUIT SALAD
3 egg yolks
1 Tbsp. butter or margarine, melted
2 Tsps. vinegar
2 Tbsps. sugar
2 Tbsps. pineapple juice
1 (20-ounce)can pineapple chunks, drained
1 (11-ounce) can mandarin oranges, drained
2 cups seedless green grapes
2 cups miniature marshmallows
1 c. whipping cream, whipped
DIRECTIONS:
Beat egg yolks until thickened. Add next 4 ingredients; place in a saucepan, and cook over medium heat until thickened. Cool. Stir in fruit and marshmallows. Fold in whipped cream. Chill for 8 hours.
Yield: 8 servings.
3 egg yolks
1 Tbsp. butter or margarine, melted
2 Tsps. vinegar
2 Tbsps. sugar
2 Tbsps. pineapple juice
1 (20-ounce)can pineapple chunks, drained
1 (11-ounce) can mandarin oranges, drained
2 cups seedless green grapes
2 cups miniature marshmallows
1 c. whipping cream, whipped
DIRECTIONS:
Beat egg yolks until thickened. Add next 4 ingredients; place in a saucepan, and cook over medium heat until thickened. Cool. Stir in fruit and marshmallows. Fold in whipped cream. Chill for 8 hours.
Yield: 8 servings.
Chocolate Rice Krispie Bars
Chocolate Rice Krispie Bars
Serving Size : 12
2 Cups milk chocolate chips
1/2 Cup margarine
2 Teaspoons vanilla
1/2 Cup corn syrup
1 Cup Powdered Sugar
4 Cups Rice Krispies
Mix all ingredients except Rice Krispies. Pour mixture over Rice Krispies and mix together. Pour into a 9 x 11 inch pan and press to the edges. Cut into squares when cool.
Serving Size : 12
2 Cups milk chocolate chips
1/2 Cup margarine
2 Teaspoons vanilla
1/2 Cup corn syrup
1 Cup Powdered Sugar
4 Cups Rice Krispies
Mix all ingredients except Rice Krispies. Pour mixture over Rice Krispies and mix together. Pour into a 9 x 11 inch pan and press to the edges. Cut into squares when cool.
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