4 oz. cream cheese, softened
1/4 cup sugar
1/4 - 1/2 cup coconut
1 Tbl. honey
1 tsp. lemon juice
1 can Crescent rolls
Glaze
1/2 cup powdered sugar
1 tsp. softened butter
1 Tbl. lemon juice
Preheat oven to 350 degrees. In a small bowl mix cream cheese, sugar, honey and lemon juice until smooth. Spray a cookie sheet with non-stick spray. Unroll crescents onto cookie sheet. Don't separate. Press perforations together to make 1 large sheet. Carefully spread cream cheese mix over crescent sheet. Sprinkle with coconut. Roll up like a jelly roll. With a serrated knife cut into 12 equal slices. Place on cookie sheet and bake 15-20 minutes or until golden brown.
In a small bowl mix sugar, butter and lemon juice. Spread over warm rolls.
Changes - Use finely chopped nuts or raisins instead of coconut. After adding glaze, sprinkle with coconut or chopped nuts. Or add a little cinnamon with the nuts and make cinnamon buns
Friday, July 31, 2009
Thursday, July 30, 2009
Baked S'Mores
Baked S'Mores
1 cup quick cooked oats
1/2 cup self rising flour
1/2 cup brown sugar, packed
1/2 cup butter, melted
2 cups miniature marshmallows
1 cup milk chocolate chips
Preheat oven to 350 degrees. In a bowl combine oats, flour and sugar. Add melted butter. Mix until crumbly. Press into a 11 x 7 x 2" baking dish sprayed with non-stick spray. Bake 10 minutes. Sprinkle evenly with chips. Top with marshmallows. Bake 5-7 minutes or until marshmallows begin to brown. Cool and cut into bars.
Changes - Use crushed graham crackers or vanilla wafers instead of oats. Sprinkle with nuts before last baking. Spread with peanut butter before adding chips and marshmallows. Sprinkle with coconut before last baking. This is fun to make with the kids and I'm sure they can come up with other ingredients to add or change out.
1 cup quick cooked oats
1/2 cup self rising flour
1/2 cup brown sugar, packed
1/2 cup butter, melted
2 cups miniature marshmallows
1 cup milk chocolate chips
Preheat oven to 350 degrees. In a bowl combine oats, flour and sugar. Add melted butter. Mix until crumbly. Press into a 11 x 7 x 2" baking dish sprayed with non-stick spray. Bake 10 minutes. Sprinkle evenly with chips. Top with marshmallows. Bake 5-7 minutes or until marshmallows begin to brown. Cool and cut into bars.
Changes - Use crushed graham crackers or vanilla wafers instead of oats. Sprinkle with nuts before last baking. Spread with peanut butter before adding chips and marshmallows. Sprinkle with coconut before last baking. This is fun to make with the kids and I'm sure they can come up with other ingredients to add or change out.
Wednesday, July 29, 2009
Rice Balls
3 eggs
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup Parmesan or Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Mozzarella cheese cut into 3/8" cubes
1 cup dry bread crumbs
oil for deep frying
In a bowl, lightly beat 2 eggs. Stir in rice, butter, cheese salt and pepper. Cover and refrigerate for 30 minutes. With your hands, roll into 1 1/2" balls. Press a mozzarella cube into each and reshape the ball.
In a small bowl, lightly beat 1 egg. Dip each ball into egg, roll in bread crumbs and deep fry until balls are golden brown, about 4 minutes. Drain on a paper towel.
These are tasty just as they are but you can serve them with drizzle of spaghetti sauce. They are great to make up for parties but really need to be kept warm during serving. The Mozzarella cheese is great inside but I've made them with cheddar and pepper jack for a change in flavor. You can add a little minced garlic or minced onion for more flavor. Or you might want to add some Italian seasonings for an added flavor boost.
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup Parmesan or Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Mozzarella cheese cut into 3/8" cubes
1 cup dry bread crumbs
oil for deep frying
In a bowl, lightly beat 2 eggs. Stir in rice, butter, cheese salt and pepper. Cover and refrigerate for 30 minutes. With your hands, roll into 1 1/2" balls. Press a mozzarella cube into each and reshape the ball.
In a small bowl, lightly beat 1 egg. Dip each ball into egg, roll in bread crumbs and deep fry until balls are golden brown, about 4 minutes. Drain on a paper towel.
These are tasty just as they are but you can serve them with drizzle of spaghetti sauce. They are great to make up for parties but really need to be kept warm during serving. The Mozzarella cheese is great inside but I've made them with cheddar and pepper jack for a change in flavor. You can add a little minced garlic or minced onion for more flavor. Or you might want to add some Italian seasonings for an added flavor boost.
Rice Balls
3 eggs
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup Parmesan or Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Mozzarella cheese cut into 3/8" cubes
1 cup dry bread crumbs
oil for deep frying
In a bowl, lightly beat 2 eggs. Stir in rice, butter, cheese salt and pepper. Cover and refrigerate for 30 minutes. With your hands, roll into 1 1/2" balls. Press a mozzarella cube into each and reshape the ball.
In a small bowl, lightly beat 1 egg. Dip each ball into egg, roll in bread crumbs and deep fry until balls are golden brown, about 4 minutes. Drain on a paper towel.
These are tasty just as they are but you can serve them with drizzle of spaghetti sauce. They are great to make up for parties but really need to be kept warm during serving. The Mozzarella cheese is great inside but I've made them with cheddar and pepper jack for a change in flavor. You can add a little minced garlic or minced onion for more flavor. Or you might want to add some Italian seasonings for an added flavor.
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup Parmesan or Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
2 oz. Mozzarella cheese cut into 3/8" cubes
1 cup dry bread crumbs
oil for deep frying
In a bowl, lightly beat 2 eggs. Stir in rice, butter, cheese salt and pepper. Cover and refrigerate for 30 minutes. With your hands, roll into 1 1/2" balls. Press a mozzarella cube into each and reshape the ball.
In a small bowl, lightly beat 1 egg. Dip each ball into egg, roll in bread crumbs and deep fry until balls are golden brown, about 4 minutes. Drain on a paper towel.
These are tasty just as they are but you can serve them with drizzle of spaghetti sauce. They are great to make up for parties but really need to be kept warm during serving. The Mozzarella cheese is great inside but I've made them with cheddar and pepper jack for a change in flavor. You can add a little minced garlic or minced onion for more flavor. Or you might want to add some Italian seasonings for an added flavor.
Tuesday, July 28, 2009
Maple Cookies
Maple Cookies
1/2 cup butter
1 cup brown sugar, packed
1 egg
1/2 cup pure maple syrup (not maple flavored pancake syrup)
1/2 tsp. maple flavoring
1 1/2 cups self rising flour
1 cup coconut, shredded
Preheat oven to 375 degrees. In a mixing bowl cream butter and brown sugar until fluffy. Beat in egg, syrup and maple flavoring until mixed well. Add flour to mixture. Stir in coconut. Drip by tablespoons 2" apart onto a cookie sheet sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned.
Changes - These so perfect that they don't really need changes but of course there is my favorite change. Add chopped nuts - pecans, walnuts, etc.
1/2 cup butter
1 cup brown sugar, packed
1 egg
1/2 cup pure maple syrup (not maple flavored pancake syrup)
1/2 tsp. maple flavoring
1 1/2 cups self rising flour
1 cup coconut, shredded
Preheat oven to 375 degrees. In a mixing bowl cream butter and brown sugar until fluffy. Beat in egg, syrup and maple flavoring until mixed well. Add flour to mixture. Stir in coconut. Drip by tablespoons 2" apart onto a cookie sheet sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned.
Changes - These so perfect that they don't really need changes but of course there is my favorite change. Add chopped nuts - pecans, walnuts, etc.
Monday, July 27, 2009
Brussels Sprouts with Parmesan
1 1/2 lb. frozen Brussels sprouts
3 Tbl. butter
1/4 cup seasoned bread crumbs
3 Tbl. shredded Parmesan cheese
Preheat oven to 325 degrees. In a saucepan boil Brussels sprouts in salted water for 8 - 10 minutes. Drain. Place in a 1 1/2 qt. baking dish sprayed with non-stick spray. Melt 2 Tbl. butter and drizzle over sprouts. Mix bread crumbs, cheese and 1 Tbl. butter. Sprinkle over sprouts. Cover and bake for 10 minutes, Uncover and bake another 10 minutes. Serves 6
Changes - Use broccoli spears instead of sprouts, add mushrooms before adding bread crumb mix or use a another flavor of cheese. This is also good when you add a can of condensed cream of mushroom, chicken or celery soup (undiluted) before adding the bread crumbs.
3 Tbl. butter
1/4 cup seasoned bread crumbs
3 Tbl. shredded Parmesan cheese
Preheat oven to 325 degrees. In a saucepan boil Brussels sprouts in salted water for 8 - 10 minutes. Drain. Place in a 1 1/2 qt. baking dish sprayed with non-stick spray. Melt 2 Tbl. butter and drizzle over sprouts. Mix bread crumbs, cheese and 1 Tbl. butter. Sprinkle over sprouts. Cover and bake for 10 minutes, Uncover and bake another 10 minutes. Serves 6
Changes - Use broccoli spears instead of sprouts, add mushrooms before adding bread crumb mix or use a another flavor of cheese. This is also good when you add a can of condensed cream of mushroom, chicken or celery soup (undiluted) before adding the bread crumbs.
Sunday, July 26, 2009
Breakfast Casserole for a Crowd
2 lb. sausage
1 pkg (6 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded pepper jack cheese
1/4 cup minced onions
1/2 cup red and/or green peppers, finely chopped
8 eggs, beaten
2 cups half & half cream
1 1/4 cup milk
1 1/2 tsp. dry hot mustard
salt & pepper to taste
Cook sausage in a large skillet until browned. Drain, crumble and set aside. In a large bowl combine croutons, cheeses, onions, peppers, mustard, salt and pepper. Beat eggs well then add milk and half & half. Beat again. Add egg mix and sausage to crouton/cheese mix. Stir well to combine. Pour into a 9 x 13 baking dish sprayed with non-stick spray. Cover with plastic wrap and refrigerate overnight.
Cooking - Preheat oven to 350 degrees. Remove cover from baking dish. Bake 45-50 minutes (make sure eggs are set in center of dish). Remove from oven and let set for 10-15 minutes before serving. Serves 12
Changes - Use bacon or ham instead of sausage. Serve with topping of sour cream and maybe a little salsa.
1 pkg (6 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded pepper jack cheese
1/4 cup minced onions
1/2 cup red and/or green peppers, finely chopped
8 eggs, beaten
2 cups half & half cream
1 1/4 cup milk
1 1/2 tsp. dry hot mustard
salt & pepper to taste
Cook sausage in a large skillet until browned. Drain, crumble and set aside. In a large bowl combine croutons, cheeses, onions, peppers, mustard, salt and pepper. Beat eggs well then add milk and half & half. Beat again. Add egg mix and sausage to crouton/cheese mix. Stir well to combine. Pour into a 9 x 13 baking dish sprayed with non-stick spray. Cover with plastic wrap and refrigerate overnight.
Cooking - Preheat oven to 350 degrees. Remove cover from baking dish. Bake 45-50 minutes (make sure eggs are set in center of dish). Remove from oven and let set for 10-15 minutes before serving. Serves 12
Changes - Use bacon or ham instead of sausage. Serve with topping of sour cream and maybe a little salsa.
Saturday, July 25, 2009
Rice Casserole
1/4 cup butter
1 med. onion chopped
4 cups cooked rice
2 cups sour cream
1 bay leaf
salt and pepper to taste
2 cups grated cheese
Preheat oven to 350 degrees. Spray a 2 1/2 qt. casserole dish with non-stick spray. In a frying pan sauté onion in butter for about 5 minutes. Remove from heat. Add rice, sour cream, bay leaf, salt and pepper. Mix well. Place 1/2 of the rice mix in the casserole dish. Top with 1/2 of the cheese. Add remaining rice mix, top with remaining cheese. Bake 25 minutes.
Changes - this dish is great as it is but one of the best changes is to use a blend of long grain rice and wild rice. That is really delicious! You can add a few mushrooms or add some chopped bell pepper when cooking the onions. And if you want some heat, add some crushed red pepper.
1 med. onion chopped
4 cups cooked rice
2 cups sour cream
1 bay leaf
salt and pepper to taste
2 cups grated cheese
Preheat oven to 350 degrees. Spray a 2 1/2 qt. casserole dish with non-stick spray. In a frying pan sauté onion in butter for about 5 minutes. Remove from heat. Add rice, sour cream, bay leaf, salt and pepper. Mix well. Place 1/2 of the rice mix in the casserole dish. Top with 1/2 of the cheese. Add remaining rice mix, top with remaining cheese. Bake 25 minutes.
Changes - this dish is great as it is but one of the best changes is to use a blend of long grain rice and wild rice. That is really delicious! You can add a few mushrooms or add some chopped bell pepper when cooking the onions. And if you want some heat, add some crushed red pepper.
Rice Casserole
1/4 cup butter
1 med. onion chopped
4 cups cooked rice
2 cups sour cream
1 bay leaf
salt and pepper to taste
2 cups grated cheese
Preheat oven to 350 degrees. Spray a 2 1/2 qt. casserole dish with non-stick spray. In a frying pan sauté onion in butter for about 5 minutes. Remove from heat. Add rice, sour cream, bay leaf, salt and pepper. Mix well. Place 1/2 of the rice mix in the casserole dish. Top with 1/2 of the cheese. Add remaining rice mix, top with remaining cheese. Bake 25 minutes.
Changes - this dish is great as it is but one of the best changes is to use a blend of long grain rice and wild rice. That is really delicious! You can add a few mushrooms or add some chopped bell pepper when cooking the onions. And if you want some heat, add some crushed red pepper.
1 med. onion chopped
4 cups cooked rice
2 cups sour cream
1 bay leaf
salt and pepper to taste
2 cups grated cheese
Preheat oven to 350 degrees. Spray a 2 1/2 qt. casserole dish with non-stick spray. In a frying pan sauté onion in butter for about 5 minutes. Remove from heat. Add rice, sour cream, bay leaf, salt and pepper. Mix well. Place 1/2 of the rice mix in the casserole dish. Top with 1/2 of the cheese. Add remaining rice mix, top with remaining cheese. Bake 25 minutes.
Changes - this dish is great as it is but one of the best changes is to use a blend of long grain rice and wild rice. That is really delicious! You can add a few mushrooms or add some chopped bell pepper when cooking the onions. And if you want some heat, add some crushed red pepper.
Friday, July 24, 2009
Stuffed Zucchini
Stuffed Zucchini
6 small zucchini
1 med onion, chopped
5 Tbl. butter
1/2 cup mushrooms, chopped
2 Tbl. parsley, chopped
2 Tbl. bread crumbs
1/3 cup milk
2 eggs, slightly beaten
salt & pepper to taste
Wash zucchini. Place them in a large saucepan. Cover with salted water. Bring water to a boil, lower temperature and simmer for 7-8 minutes. Remove from water. Allow to cool enough to handle. Preheat oven to 450 degrees. In a small bowl place bread crumbs and milk. Sit aside. Split zucchini lengthwise. Scoop out most of the pulp and chop. Place the zucchini shells in a shallow baking dish sprayed with non-stick spray. In a skillet heat 3 Tbl. butter, add onions and sauté until golden. Stir in zucchini pulp, mushrooms, parsley, salt and pepper. Drain bread crumbs and pat dry with a paper towel. Add to skillet. Cook over med. heat stirring constantly for 2-3 minutes. Remove pan from heat and stir in the eggs. Fill zucchini shells with mixture and top each with remaining butter. Bake for 8-10 minutes or until tops are lightly browned. Serves 6
Changes - Use yellow squash. Add a little sage to the pulp mixture. Top with a little cheese. Or get really creative and stuff it with meat.
6 small zucchini
1 med onion, chopped
5 Tbl. butter
1/2 cup mushrooms, chopped
2 Tbl. parsley, chopped
2 Tbl. bread crumbs
1/3 cup milk
2 eggs, slightly beaten
salt & pepper to taste
Wash zucchini. Place them in a large saucepan. Cover with salted water. Bring water to a boil, lower temperature and simmer for 7-8 minutes. Remove from water. Allow to cool enough to handle. Preheat oven to 450 degrees. In a small bowl place bread crumbs and milk. Sit aside. Split zucchini lengthwise. Scoop out most of the pulp and chop. Place the zucchini shells in a shallow baking dish sprayed with non-stick spray. In a skillet heat 3 Tbl. butter, add onions and sauté until golden. Stir in zucchini pulp, mushrooms, parsley, salt and pepper. Drain bread crumbs and pat dry with a paper towel. Add to skillet. Cook over med. heat stirring constantly for 2-3 minutes. Remove pan from heat and stir in the eggs. Fill zucchini shells with mixture and top each with remaining butter. Bake for 8-10 minutes or until tops are lightly browned. Serves 6
Changes - Use yellow squash. Add a little sage to the pulp mixture. Top with a little cheese. Or get really creative and stuff it with meat.
Thursday, July 23, 2009
Artichoke Casserole
1 can (14 oz.) artichoke hearts, drained and cut in two
1 can water chestnuts, sliced
1/2 cup black olives, sliced
3 hard boiled eggs sliced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup shredded sharp cheese
1/4 cup bread crumbs
Preheat oven to 350 degrees. Place in an 8 x 8 casserole dish sprayed with non-stick spray a layer of artichokes, top with olives, top with boiled eggs. Add milk to soup and mix well. Pour over eggs. Sprinkle with cheese and bread crumbs. Bake about 1 hour uncovered. Serves 6
Changes - Use Broccoli spears instead of artichokes (cut baking time down to 40 minutes). Add mushrooms instead of olives or along with olives. Add a layer of cooked, shredded chicken. If adding the chicken I would make them the 1st or 2nd layer, not the top. You could also change the soup to cream of chicken or cream of celery.
1 can water chestnuts, sliced
1/2 cup black olives, sliced
3 hard boiled eggs sliced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup shredded sharp cheese
1/4 cup bread crumbs
Preheat oven to 350 degrees. Place in an 8 x 8 casserole dish sprayed with non-stick spray a layer of artichokes, top with olives, top with boiled eggs. Add milk to soup and mix well. Pour over eggs. Sprinkle with cheese and bread crumbs. Bake about 1 hour uncovered. Serves 6
Changes - Use Broccoli spears instead of artichokes (cut baking time down to 40 minutes). Add mushrooms instead of olives or along with olives. Add a layer of cooked, shredded chicken. If adding the chicken I would make them the 1st or 2nd layer, not the top. You could also change the soup to cream of chicken or cream of celery.
Tuesday, July 21, 2009
Cottage Cheese & Pineapple Jello Salad
2 pkg. lime jello
1 pkg. lemon jello
1 cup crushed pineapple, drained
1 cup cottage cheese
1 cup mayonnaise
1 cup pecans, chopped
Mix lime and lemon jello using only 2 cups of water. (Use 1 cup of boiling water to dissolve jello. After dissolved add 1 cup of cold water. Pour jello into a 8 x 8 dish and refrigerate until firm. Mix together pineapple, cottage cheese, mayonnaise and pecans. Cut jello into 1/2" squares and place into a bowl. Fold in cottage cheese mix. Refrigerate until ready to serve.
Changes - change the jello flavors.. orange, cherry, etc. When ready to serve, scoop into serving dishes, top with whipped topping and a cherry for a really pretty dessert.
1 pkg. lemon jello
1 cup crushed pineapple, drained
1 cup cottage cheese
1 cup mayonnaise
1 cup pecans, chopped
Mix lime and lemon jello using only 2 cups of water. (Use 1 cup of boiling water to dissolve jello. After dissolved add 1 cup of cold water. Pour jello into a 8 x 8 dish and refrigerate until firm. Mix together pineapple, cottage cheese, mayonnaise and pecans. Cut jello into 1/2" squares and place into a bowl. Fold in cottage cheese mix. Refrigerate until ready to serve.
Changes - change the jello flavors.. orange, cherry, etc. When ready to serve, scoop into serving dishes, top with whipped topping and a cherry for a really pretty dessert.
Monday, July 20, 2009
Sausage & Rice Casserole
1 lb. sausage
1 med. onion, chopped
1/2 bell pepper
1 can cream of mushroom soup
1/2 cup water
1/2 cup uncooked rice
Salt & Pepper to taste
Preheat oven to 400 degrees. In a large skillet brown sausage, onion and bell pepper until done. Drain. Add soup, water, rice, salt & pepper. Cook, mixing well for 4-5 minutes. Pour into a casserole dish sprayed with non-stick spray, cover with a lid or foil and bake 25-30 minutes or until rice is done.
Changes - Add a little heat by adding crushed red pepper. Add celery, mushrooms or almond slivers for a little crunch. And of course you can always top with cheese during the last 5 minutes of cooking. Just make sure you take the lid or foil off during that time so the cheese can brown slightly.
1 med. onion, chopped
1/2 bell pepper
1 can cream of mushroom soup
1/2 cup water
1/2 cup uncooked rice
Salt & Pepper to taste
Preheat oven to 400 degrees. In a large skillet brown sausage, onion and bell pepper until done. Drain. Add soup, water, rice, salt & pepper. Cook, mixing well for 4-5 minutes. Pour into a casserole dish sprayed with non-stick spray, cover with a lid or foil and bake 25-30 minutes or until rice is done.
Changes - Add a little heat by adding crushed red pepper. Add celery, mushrooms or almond slivers for a little crunch. And of course you can always top with cheese during the last 5 minutes of cooking. Just make sure you take the lid or foil off during that time so the cheese can brown slightly.
Friday, July 17, 2009
Pineapple Fritter Rings
1 cup self rising flour
1 egg, beaten
2/3 cup milk
1 large can pineapple rings
1 cup brown sugar
Vegetable oil
Powdered sugar
Mix flour, egg and milk until smooth. Set aside. Drain juice from the pineapples into a bowl. Heat oil in a frying pan or deep fryer. Mix brown sugar with juice. Place pineapple rings into the juice. Dip into the batter. Fry until light brown turning once. Drain and sprinkle with powdered sugar.
Changes - Use fresh cut apple rings with about 1/2 cup of apple juice. Use orange juice or pineapple juice and chopped fruit such as cherries, apples, blueberries, etc. After dropping into the juice/sugar mix add the chopped fruit to the batter and drop by spoonfuls into the hot oil. You can also sprinkle the drained fritters with brown sugar instead of powdered.
1 egg, beaten
2/3 cup milk
1 large can pineapple rings
1 cup brown sugar
Vegetable oil
Powdered sugar
Mix flour, egg and milk until smooth. Set aside. Drain juice from the pineapples into a bowl. Heat oil in a frying pan or deep fryer. Mix brown sugar with juice. Place pineapple rings into the juice. Dip into the batter. Fry until light brown turning once. Drain and sprinkle with powdered sugar.
Changes - Use fresh cut apple rings with about 1/2 cup of apple juice. Use orange juice or pineapple juice and chopped fruit such as cherries, apples, blueberries, etc. After dropping into the juice/sugar mix add the chopped fruit to the batter and drop by spoonfuls into the hot oil. You can also sprinkle the drained fritters with brown sugar instead of powdered.
Thursday, July 16, 2009
Shrimp & Grits
2 cups cooked, cold grits
Egg wash, 1 egg beaten with 3 Tbl. water
2 Tbl. bacon drippings
2 lbs. shrimp, peeled and cooked
1 cup half and half
1 Tbl. cornstarch
2 Tbl. seafood seasonings (Old Bay, etc.)
1/4 cup white wine (or fat free chicken broth)
Cook the grits according to the package directions for making 2 cups. Pour into a shallow pan, refrigerate uncovered until completely cold.
In a large skillet heat bacon drippings on med. high. Cut grits into squares or wedges. Carefully dip into egg wash and place in skillet. Fry on both sides until lightly browned. In a saucepan combine Half and Half, cornstarch, seafood seasoning and wine. Cook on med. high until the sauce becomes slightly thickened stirring often. Simmer 2-3 minutes. Add shrimp to sauce and simmer 2 more minutes. Place grit squares on a platter and pour sauce over.
Changes - You don't have to fry the grits but you will loose some of the taste if you don't. And for those of you who don't like good old southern grits, try this using rice or small size pasta such as elbow macaroni. Or one of my favorite orzo.
Egg wash, 1 egg beaten with 3 Tbl. water
2 Tbl. bacon drippings
2 lbs. shrimp, peeled and cooked
1 cup half and half
1 Tbl. cornstarch
2 Tbl. seafood seasonings (Old Bay, etc.)
1/4 cup white wine (or fat free chicken broth)
Cook the grits according to the package directions for making 2 cups. Pour into a shallow pan, refrigerate uncovered until completely cold.
In a large skillet heat bacon drippings on med. high. Cut grits into squares or wedges. Carefully dip into egg wash and place in skillet. Fry on both sides until lightly browned. In a saucepan combine Half and Half, cornstarch, seafood seasoning and wine. Cook on med. high until the sauce becomes slightly thickened stirring often. Simmer 2-3 minutes. Add shrimp to sauce and simmer 2 more minutes. Place grit squares on a platter and pour sauce over.
Changes - You don't have to fry the grits but you will loose some of the taste if you don't. And for those of you who don't like good old southern grits, try this using rice or small size pasta such as elbow macaroni. Or one of my favorite orzo.
Wednesday, July 15, 2009
New York Cheesecake
1 1/4 cups graham cracker crumbs
2 Tbl. melted butter
2 Tbl. sugar
1/4 tsp. cinnamon
32 oz. cream cheese, softened
2 cups sugar
6 eggs
2 tsp. vanilla
2 cups sour cream
Preheat oven to 375 degrees. Combine cracker crumbs, melted butter, 2 Tbl. sugar and cinnamon in a bowl. Mix well. Pat into a 9" spring form pan sprayed with non-stick spray. With a mixer beat cream cheese. Add 2 cups of sugar and eggs beating well. Stir in vanilla, fold in sour cream. Pour into prepared pan. Bake 45 minutes. Turn oven OFF. Leave in oven for 1 hr. Cool to room temperature. Remove side of pan. Chill and cover in refrigerator for 24 hours before serving. Makes 16 servings.
I went to a neighborhood going away party a few years ago. One of the men there made this wonderful cheesecake. I honestly think I could have sat at the table and eaten the whole thing. And since I like my cheese cake plain, it's hard for me to come up with changes or additions. This cake is perfect just as it is. Yes, you can add cherries, strawberries, blueberries... but it really doesn't need them.
2 Tbl. melted butter
2 Tbl. sugar
1/4 tsp. cinnamon
32 oz. cream cheese, softened
2 cups sugar
6 eggs
2 tsp. vanilla
2 cups sour cream
Preheat oven to 375 degrees. Combine cracker crumbs, melted butter, 2 Tbl. sugar and cinnamon in a bowl. Mix well. Pat into a 9" spring form pan sprayed with non-stick spray. With a mixer beat cream cheese. Add 2 cups of sugar and eggs beating well. Stir in vanilla, fold in sour cream. Pour into prepared pan. Bake 45 minutes. Turn oven OFF. Leave in oven for 1 hr. Cool to room temperature. Remove side of pan. Chill and cover in refrigerator for 24 hours before serving. Makes 16 servings.
I went to a neighborhood going away party a few years ago. One of the men there made this wonderful cheesecake. I honestly think I could have sat at the table and eaten the whole thing. And since I like my cheese cake plain, it's hard for me to come up with changes or additions. This cake is perfect just as it is. Yes, you can add cherries, strawberries, blueberries... but it really doesn't need them.
Tuesday, July 14, 2009
Chicken Parmesan
4 oz. cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed and very well drained
1 1/4 cups shredded Mozzarella cheese
6 Tbs. grated Parmesan cheese
6 small boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg
1/2 cup Ritz crackers
1 1/2 cups spaghetti sauce, heated
Preheat oven to 375 degrees. Mix cream cheese, spinach, 1 cup of mozzarella and 3 Tbl. Parmesan until well blended. Spread over chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks. Beat egg in a shallow dish. In another dish mix 3 Tbl. Parmesan and cracker crumbs. Dip chicken into egg, then roll in crumb mixture. Place, seam-side down in a 13 x 9" baking dish sprayed with non-stick spray. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella.
Changes - If you don't like spinach try chopped broccoli. This dish is also great when you replace the spaghetti sauce with Alfredo sauce.
1 pkg. (10 oz.) frozen chopped spinach, thawed and very well drained
1 1/4 cups shredded Mozzarella cheese
6 Tbs. grated Parmesan cheese
6 small boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg
1/2 cup Ritz crackers
1 1/2 cups spaghetti sauce, heated
Preheat oven to 375 degrees. Mix cream cheese, spinach, 1 cup of mozzarella and 3 Tbl. Parmesan until well blended. Spread over chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks. Beat egg in a shallow dish. In another dish mix 3 Tbl. Parmesan and cracker crumbs. Dip chicken into egg, then roll in crumb mixture. Place, seam-side down in a 13 x 9" baking dish sprayed with non-stick spray. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella.
Changes - If you don't like spinach try chopped broccoli. This dish is also great when you replace the spaghetti sauce with Alfredo sauce.
Monday, July 13, 2009
Shrimp Alfredo
1/2 lb. linguine, uncooked
2 Tbs. Balsamic Vinaigrette Dressing
1/2 lb. uncooked , deveined, peeled shrimp
3 cloves minced garlic
8 oz. cream cheese, cut into cubes
3/4 cup chicken broth
1/4 cup shredded cheese
Parmesan cheese for serving
Cook pasta according to directions on package. Heat Vinaigrette in a large skillet on med. heat. Add shrimp. Cook and stir 2-3 minutes or until shrimp turns pink. Add garlic for the last minute of cooking. Remove shrimp with a slotted spoon. Add cream cheese and broth to the skillet. Cook until the cream cheese is completely melted stirring frequently. Add shredded cheese and shrimp. Drain pasta and add to skillet. Toss to coat. Serve with Parmesan cheese.
Changes - This is another dish I found while looking through a magazine. I made this and it's great but I did make it a 2nd time with some changes. I used the 1/2 lb. of shrimp, added a 16 oz. pkg of imitation crab meat, increased the chicken broth to 1 full cup and added 1/2 cup of shredded cheese. This one was just as good with more flavors. You can also add a can of drained crab meat or clams. Or change the dressing to Italian. A good one to get imaginative with.
2 Tbs. Balsamic Vinaigrette Dressing
1/2 lb. uncooked , deveined, peeled shrimp
3 cloves minced garlic
8 oz. cream cheese, cut into cubes
3/4 cup chicken broth
1/4 cup shredded cheese
Parmesan cheese for serving
Cook pasta according to directions on package. Heat Vinaigrette in a large skillet on med. heat. Add shrimp. Cook and stir 2-3 minutes or until shrimp turns pink. Add garlic for the last minute of cooking. Remove shrimp with a slotted spoon. Add cream cheese and broth to the skillet. Cook until the cream cheese is completely melted stirring frequently. Add shredded cheese and shrimp. Drain pasta and add to skillet. Toss to coat. Serve with Parmesan cheese.
Changes - This is another dish I found while looking through a magazine. I made this and it's great but I did make it a 2nd time with some changes. I used the 1/2 lb. of shrimp, added a 16 oz. pkg of imitation crab meat, increased the chicken broth to 1 full cup and added 1/2 cup of shredded cheese. This one was just as good with more flavors. You can also add a can of drained crab meat or clams. Or change the dressing to Italian. A good one to get imaginative with.
Sunday, July 12, 2009
Brussels Sprout Casserole
2 small boxes Brussels sprouts, thawed
2 eggs, slightly beaten
1 cup shredded cheese
1 can cream of mushroom soup
1 cup mayonnaise
4-5 strips of bacon, fried and crumbled
2 tubes butter crackers (Town House, Ritz, et.)
1 stick melted butter
Preheat oven to 350 degrees. Place Brussels sprouts in the bottom of a casserole dish sprayed with non-stick spray. Evenly sprinkle with cheese. Whisk eggs, mushroom soup and mayonnaise together. Pour over cheese. Top with bacon. Crush crackers. Add butter to crackers and sprinkle evenly over soup mixture. Bake 45 minutes.
Changes - use broccoli instead of sprouts. Try bite sized pieces of ham instead of bacon. Use pre-packaged stuffing instead of crackers. Make sure you crush before adding.
2 eggs, slightly beaten
1 cup shredded cheese
1 can cream of mushroom soup
1 cup mayonnaise
4-5 strips of bacon, fried and crumbled
2 tubes butter crackers (Town House, Ritz, et.)
1 stick melted butter
Preheat oven to 350 degrees. Place Brussels sprouts in the bottom of a casserole dish sprayed with non-stick spray. Evenly sprinkle with cheese. Whisk eggs, mushroom soup and mayonnaise together. Pour over cheese. Top with bacon. Crush crackers. Add butter to crackers and sprinkle evenly over soup mixture. Bake 45 minutes.
Changes - use broccoli instead of sprouts. Try bite sized pieces of ham instead of bacon. Use pre-packaged stuffing instead of crackers. Make sure you crush before adding.
Saturday, July 11, 2009
Coconut Pie
Coconut Pie
1 cup sugar
1/2 stick butter, melted
2 eggs
1 heaping Tbl. flour
1/2 cup milk
1 1/4 cup shredded coconut
1 1/4 tsp. vanilla
Preheat oven to 450 degrees. Mix sugar, butter, eggs, flour and milk until blended well. Add coconut and vanilla. Pour into unbaked pie shell and bake at 450 degrees for 10 minutes. Reduce the heat to 375 degrees and bake 25 minutes or until the filling is set.
Changes - There isn't much you can do to change a coconut pie but I have added chopped pecans or walnuts for added flavor and a crunch. This is an easy pie to make and it's never failed me in turning out perfect.
1 cup sugar
1/2 stick butter, melted
2 eggs
1 heaping Tbl. flour
1/2 cup milk
1 1/4 cup shredded coconut
1 1/4 tsp. vanilla
Preheat oven to 450 degrees. Mix sugar, butter, eggs, flour and milk until blended well. Add coconut and vanilla. Pour into unbaked pie shell and bake at 450 degrees for 10 minutes. Reduce the heat to 375 degrees and bake 25 minutes or until the filling is set.
Changes - There isn't much you can do to change a coconut pie but I have added chopped pecans or walnuts for added flavor and a crunch. This is an easy pie to make and it's never failed me in turning out perfect.
Friday, July 10, 2009
Four Layer Strawberry Filled Cake
1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
Four Layer Strawberry Filled Cake
1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
Thursday, July 9, 2009
Garlicky Brussels Sprouts
1 lb. Brussels sprouts, cut in half
1 small onion, chopped
3 Tbl. butter or margarine
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded Parmesan cheese
In a skillet, sauté Brussels sprouts and onion in butter for 5 minutes. Add garlic, salt and pepper. Sauté for 1 minute more. Reduce heat to medium. Cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.
Changes - don't like Brussels sprouts? Try broccoli. Flavor it up some by adding 4-5 slices of fried, crumbled bacon.
1 small onion, chopped
3 Tbl. butter or margarine
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded Parmesan cheese
In a skillet, sauté Brussels sprouts and onion in butter for 5 minutes. Add garlic, salt and pepper. Sauté for 1 minute more. Reduce heat to medium. Cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.
Changes - don't like Brussels sprouts? Try broccoli. Flavor it up some by adding 4-5 slices of fried, crumbled bacon.
Wednesday, July 8, 2009
Salmon Rolls
Salmon Rolls
1 refrigerator pie crust
1 can salmon
4 Tbl. milk
2 Tbl. lemon juice
2 Tbl. chopped onions
1 1/2 Tbl. chopped parsley
1 can condensed clam chowder soup
Preheat oven to 400 degrees. On a piece of waxed paper dusted with flour lay out pie crust. Trim off edges of crust creating a rectangle and set aside. In a bowl flake salmon (be sure to remove skin). Add milk, lemon juice, onions and parsley. Spread evenly over dough. Roll up like a jelly roll. Place on a baking sheet sprayed with non-stick spray. Bake 30 minutes. Cool slightly before slicing. Spoon heated soup over each slice when served.
Changes - Use crab meat or tuna instead of salmon. Use cream of shrimp soup instead of clam. Add chopped celery and/or bell peppers to salmon.
1 refrigerator pie crust
1 can salmon
4 Tbl. milk
2 Tbl. lemon juice
2 Tbl. chopped onions
1 1/2 Tbl. chopped parsley
1 can condensed clam chowder soup
Preheat oven to 400 degrees. On a piece of waxed paper dusted with flour lay out pie crust. Trim off edges of crust creating a rectangle and set aside. In a bowl flake salmon (be sure to remove skin). Add milk, lemon juice, onions and parsley. Spread evenly over dough. Roll up like a jelly roll. Place on a baking sheet sprayed with non-stick spray. Bake 30 minutes. Cool slightly before slicing. Spoon heated soup over each slice when served.
Changes - Use crab meat or tuna instead of salmon. Use cream of shrimp soup instead of clam. Add chopped celery and/or bell peppers to salmon.
Tuesday, July 7, 2009
Party Pinwheels
10 large flour tortillas
2 boxes (8 oz. each) cream cheese, softened
1 cup black olives, finely chopped
2 Tbl. pimentos, finely chopped
1 pkg (dry) ranch dressing
1/2 lb. deli roast beef, shaved
Mix cream cheese, olives, pimentos and dressing until smooth. Spread evenly over the flour tortillas all the way to the edges. Add a thin layer of roast beef to within about 1/4" of the edges. Roll tightly securing with toothpicks if needed. Refrigerate at least 2 hrs, overnight is even better. Before serving, slice into pinwheels.
2 boxes (8 oz. each) cream cheese, softened
1 cup black olives, finely chopped
2 Tbl. pimentos, finely chopped
1 pkg (dry) ranch dressing
1/2 lb. deli roast beef, shaved
Mix cream cheese, olives, pimentos and dressing until smooth. Spread evenly over the flour tortillas all the way to the edges. Add a thin layer of roast beef to within about 1/4" of the edges. Roll tightly securing with toothpicks if needed. Refrigerate at least 2 hrs, overnight is even better. Before serving, slice into pinwheels.
Monday, July 6, 2009
Carrot Cake Bars
2 cups sugar
1 1/2 cups butter
4 eggs
3 cups self-rising flour
1 1/2 tsp. cinnamon
2 cups shredded carrots
1 bottle (10 oz.) cherries, chopped
1/2 cup shredded pineapple, well drained
1 pkg (6 oz.) walnuts, chopped
1 cup shredded coconut
Preheat oven to 350 degrees. Beat sugar and butter until smooth. Add eggs one at a time beating well after each addition. Add 1 cup flour, mix well, add another cup of flour, mix well, add last cup of flour and cinnamon mixing well. Stir in carrots, cherries, pineapple, walnuts and coconut. Pour into a bunt pan sprayed with non-stick spray and bake 1 hr & 15 min. or until toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil.
Changes - About the only thing I've been able to come up with for this cake is to slice it through the middle creating 2 layers and frost it with a cream cheese frosting. Other than that, it's perfect as it is.
1 1/2 cups butter
4 eggs
3 cups self-rising flour
1 1/2 tsp. cinnamon
2 cups shredded carrots
1 bottle (10 oz.) cherries, chopped
1/2 cup shredded pineapple, well drained
1 pkg (6 oz.) walnuts, chopped
1 cup shredded coconut
Preheat oven to 350 degrees. Beat sugar and butter until smooth. Add eggs one at a time beating well after each addition. Add 1 cup flour, mix well, add another cup of flour, mix well, add last cup of flour and cinnamon mixing well. Stir in carrots, cherries, pineapple, walnuts and coconut. Pour into a bunt pan sprayed with non-stick spray and bake 1 hr & 15 min. or until toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil.
Changes - About the only thing I've been able to come up with for this cake is to slice it through the middle creating 2 layers and frost it with a cream cheese frosting. Other than that, it's perfect as it is.
Sunday, July 5, 2009
Oatmeal Apple Cookies
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup old fashion oats
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 cup raisins
1/4 tsp. salt
1 1/2 cups all purpose flour
1 1/4 cups finely chopped apples
1/2 cup chopped walnuts
Cream butter and sugar until fluffy. Add egg and beat well. Sift together flour, baking powder, soda, salt and spices. Add 1/2 of the flour mixture and 1/2 of the apples to the butter/sugar. Mix well and add other half of flour mixture and apples mixing well. Add oats, raisins and nuts. Again, mix well. Cover bowl and chill for 1 hr. in refrigerator. Preheat oven to 350 degrees. Drop cookie mix by teaspoonfuls on a cookie sheet sprayed with non-stick spray. Bake 12 - 15 minutes. Makes about 48.
Changes - use flavored, dried cranberries instead of raisins (crancherry, etc.). Add a about 2 Tbl. coco to give your cookies a chocolate taste. Or before chilling your dough, divide it into different bowls and add coco to one, maybe coconut to another, chocolate chips to one, just use your imagination and come up with different combinations.
1 cup sugar
1 egg
1 cup old fashion oats
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 cup raisins
1/4 tsp. salt
1 1/2 cups all purpose flour
1 1/4 cups finely chopped apples
1/2 cup chopped walnuts
Cream butter and sugar until fluffy. Add egg and beat well. Sift together flour, baking powder, soda, salt and spices. Add 1/2 of the flour mixture and 1/2 of the apples to the butter/sugar. Mix well and add other half of flour mixture and apples mixing well. Add oats, raisins and nuts. Again, mix well. Cover bowl and chill for 1 hr. in refrigerator. Preheat oven to 350 degrees. Drop cookie mix by teaspoonfuls on a cookie sheet sprayed with non-stick spray. Bake 12 - 15 minutes. Makes about 48.
Changes - use flavored, dried cranberries instead of raisins (crancherry, etc.). Add a about 2 Tbl. coco to give your cookies a chocolate taste. Or before chilling your dough, divide it into different bowls and add coco to one, maybe coconut to another, chocolate chips to one, just use your imagination and come up with different combinations.
Saturday, July 4, 2009
Tuna Broccoli Pie
1 can (8 oz.) refrigerated crescent rolls
1 cup shredded Swiss cheese
1 box (9 oz.) frozen chopped broccoli, cooked and well drained
4 eggs
1 can (10 3/4 oz.) cream of broccoli soup
2 Tbl. Mayonnaise
1/2 tsp. onion powder
1/2 tsp. dried dill (optional)
1 can (6 oz.) water packed tuna, drained
1 jar (2 oz) diced pimientos, drained
Preheat oven to 350 degrees. Spray a 13 x 9" dish with non-stick spray. Separate dough into 2 long rectangles. Press into the bottom of baking dish going up about 1/2" up the sides to form a crust. Press perforations to seal. Sprinkle cheese over crust. Evenly spread broccoli over cheese. In a bowl beat eggs slightly with a wire whisk. Whisk in soup, mayonnaise, onion powder and dill. Stir in tuna and pimiento. Pour evenly over broccoli. Bake 25-30 minutes or until center is set. Allow to sit 5 minutes before slicing.
Changes - Use chicken, ham, turkey or salmon instead of tuna. Change the soup to cream of chicken or mushroom. Change the cheese. If using chicken or turkey, change the seasoning to sage instead of dill.
1 cup shredded Swiss cheese
1 box (9 oz.) frozen chopped broccoli, cooked and well drained
4 eggs
1 can (10 3/4 oz.) cream of broccoli soup
2 Tbl. Mayonnaise
1/2 tsp. onion powder
1/2 tsp. dried dill (optional)
1 can (6 oz.) water packed tuna, drained
1 jar (2 oz) diced pimientos, drained
Preheat oven to 350 degrees. Spray a 13 x 9" dish with non-stick spray. Separate dough into 2 long rectangles. Press into the bottom of baking dish going up about 1/2" up the sides to form a crust. Press perforations to seal. Sprinkle cheese over crust. Evenly spread broccoli over cheese. In a bowl beat eggs slightly with a wire whisk. Whisk in soup, mayonnaise, onion powder and dill. Stir in tuna and pimiento. Pour evenly over broccoli. Bake 25-30 minutes or until center is set. Allow to sit 5 minutes before slicing.
Changes - Use chicken, ham, turkey or salmon instead of tuna. Change the soup to cream of chicken or mushroom. Change the cheese. If using chicken or turkey, change the seasoning to sage instead of dill.
Friday, July 3, 2009
Angel Hair Breakfast Patties
Angel Hair Breakfast Patties
5-6 oz. uncooked angel hair pasta
2 eggs, slightly beaten
5-6 slices bacon, cooked and crumbled
2 Tbl. vegetable oil
cheese
Cook pasta according to package. Drain well and place into a bowl. Add eggs and crumbled bacon to pasta mixing well so everything is coated with egg. In a large skillet, heat oil on med. heat. Divide mixture evenly in the skillet making 4 patties. You may have to do this in batches of 2. Cook until the bottom is brown and flip to the other side. After flipping, top with cheese. Serve immediately.
Changes - use sausage instead of bacon. You can use ham but the flavor won't be as strong. They have the texture of hash browns but a flavor of their own. You can also add sautéed onions and bell peppers for added flavor.
5-6 oz. uncooked angel hair pasta
2 eggs, slightly beaten
5-6 slices bacon, cooked and crumbled
2 Tbl. vegetable oil
cheese
Cook pasta according to package. Drain well and place into a bowl. Add eggs and crumbled bacon to pasta mixing well so everything is coated with egg. In a large skillet, heat oil on med. heat. Divide mixture evenly in the skillet making 4 patties. You may have to do this in batches of 2. Cook until the bottom is brown and flip to the other side. After flipping, top with cheese. Serve immediately.
Changes - use sausage instead of bacon. You can use ham but the flavor won't be as strong. They have the texture of hash browns but a flavor of their own. You can also add sautéed onions and bell peppers for added flavor.
Thursday, July 2, 2009
Crock Pot Stuffed Peppers
4 green bell peppers
1 lb. lean ground beef
1 cup cooked rice
1 small onion chopped
1/2 tsp. minced garlic (optional)
1 1/2 cup spaghetti sauce
salt & pepper to taste
Wash peppers. Cut off top and remove seeds. In a skillet brown beef, onions and garlic. Fold in rice. Add salt and pepper to taste. Stuff peppers placing them in the bottom of crock pot. Top with any extra beef/rice mixture. Pour spaghetti sauce over top of peppers. Set cooker on low for 6 - 7 hours.
1 lb. lean ground beef
1 cup cooked rice
1 small onion chopped
1/2 tsp. minced garlic (optional)
1 1/2 cup spaghetti sauce
salt & pepper to taste
Wash peppers. Cut off top and remove seeds. In a skillet brown beef, onions and garlic. Fold in rice. Add salt and pepper to taste. Stuff peppers placing them in the bottom of crock pot. Top with any extra beef/rice mixture. Pour spaghetti sauce over top of peppers. Set cooker on low for 6 - 7 hours.
Wednesday, July 1, 2009
Summer Pasta Salad
2 cups cooked rotini pasta, cooked (about 1 cup uncooked)
1 can (14 oz.) artichoke hearts, drained, cut into bite-size pieces
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup cubed provolone cheese
1 med. carrot, cut into thin strips
1/2 med. red onion, sliced in half & cut into thin strips
1 can (2 1/4 oz.) sliced pitted black olives
1/4 lb. deli-salami, chopped
Dressing
1/3 cup Extra Virgin Olive Oil
2 tbl. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3-4 Tbl. basil, chopped
In a large bowl combine pasta, artichoke hearts, peppers, cheese, carrot, onion, olives and salami. In a smaller bowl whisk the olive oil, vinegar, salt, pepper, mustard and basil. Pour over pasta. Toss to coat and season to taste. Cover tightly and refrigerate at least 2 hours or overnight before serving.
Changes - change the meat and/or cheese. Try pepperoni instead of salami and Swiss instead of provolone. Just go with your own taste for the meats and cheese. You can also add other veggies such as squash, cucumbers or broccoli. This pasta salad makes a great meal served with crackers or bread sticks.
1 can (14 oz.) artichoke hearts, drained, cut into bite-size pieces
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup cubed provolone cheese
1 med. carrot, cut into thin strips
1/2 med. red onion, sliced in half & cut into thin strips
1 can (2 1/4 oz.) sliced pitted black olives
1/4 lb. deli-salami, chopped
Dressing
1/3 cup Extra Virgin Olive Oil
2 tbl. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3-4 Tbl. basil, chopped
In a large bowl combine pasta, artichoke hearts, peppers, cheese, carrot, onion, olives and salami. In a smaller bowl whisk the olive oil, vinegar, salt, pepper, mustard and basil. Pour over pasta. Toss to coat and season to taste. Cover tightly and refrigerate at least 2 hours or overnight before serving.
Changes - change the meat and/or cheese. Try pepperoni instead of salami and Swiss instead of provolone. Just go with your own taste for the meats and cheese. You can also add other veggies such as squash, cucumbers or broccoli. This pasta salad makes a great meal served with crackers or bread sticks.
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