Wednesday, April 30, 2008
1 avocado peeled and chopped
1/4 cup finely chopped red onion
1 clove garlic minced
1 T. fresh snipped parsley
In a medium bowl combine tomatoes,avocado, onion. garlic, parsley oregano, oil and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6. Makes 12 1/4 cup servings.
10 oz. frozen chopped spinach (heat and drain)
14 oz. can artichoke hearts - chopped fine
1/4 c. mayo
1/4 c. sour cream
8oz. cream cheese softened
1/3 c. parmesan cheese (grated)
1/4 tsp. garlic powder
1/2 tsp. red pepper
mix and heat to serve with pita chips
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
I took this from my friend Emily. She says they're YUMMY. I have the supplies and plan to make them this weekend. I thought they looked SCRUMPTIOUS!
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Tuesday, April 29, 2008
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.
Thursday, April 24, 2008
12 corn tortillas, cut into quarters
12 ounces sharp chedder cheese, grated
1 (150z) can enchilada sauce
1 (4oz) can green chilies
1 can black beans
1 bag frozen corn
Preheat oven to 400 degrees. Spray square 8x8 baking pan. Line pan with layer of corn tortillas. Top with 1/3 sauce, cheese, chilies, black beans and corn. Repeat three or so times. Bake until bubbly.
6 boneless skinless chicken breasts, cooked and shredded
1 (10 1/2 ounce) can condensed cream of chicken
8 ounces sour cream
1 cup medium heat salsa
5 ounces heavy cream
1 lb shredded colby - monterey jack cheese, divided
1 (5 ounce) can sliced black olives
Monday, April 21, 2008
Sunday, April 20, 2008
1/4 teaspoon dried oregano
blend water, fresh strawberries, lime juice and a little sugar.
Friday, April 18, 2008
1 (12 ounce) package bow tie pasta
Monday, April 14, 2008
Sunday, April 13, 2008
Whatever it is, I like it. SO, give it a try....I know it sounds scary but it's good, I promise!
1 cup crushed pretzels
3 T. sugar
1/2 c. butter soft-melty
pat into 9X13 glass pan
bake 350 for 10 minutes
8oz. cream cheese
1 c. sugar
mix until soft
fold in 8oz. cool whip
Drain large can of crushed pineapple (save juice)
put on top of cream cheese layer
6oz. raspberry jello (big box)
2 c. HOT water
pineapple juice plus enough water to = 1 1/4 c.
pour into jello
put in bowl in fridge to set a little
pour on top of crushed pineapple and refrigerate
Thursday, April 10, 2008
Wednesday, April 9, 2008
2 cans plain stewed tomato's (10oz.)
blend with 1 small can diced green chili's and 1 small onion.
then add 1/2 tsp. garlic powder
1/2 tsp. crushed red pepper
1 tsp. salt
dash of pepper
2 T. dried parsley
(you can add tomatoes AFTER blending if you want it with more chunks) I do half and half.
it's super easy and quite tasty. FYI, it's always better the second day!
Tuesday, April 8, 2008
Monday, April 7, 2008
1-1/4 cups (2-1/2 sticks) butter or margarine, melted
1-3/4 cups sugar
2 teaspoons vanilla extract
1-2/3 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
PEANUT BUTTER CHIP GLAZE(recipe follows)
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended. Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended. Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter. Spread batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies. Let stand until glaze is set. Cut into squares. About 32 brownies.
PEANUT BUTTER CHIP GLAZE:
1. Combine 1/2 cup REESE'S Peanut Butter Chips (reserved from brownies), 2 tablespoons butter or margarine and 2 tablespoons milk in small microwave-safe bowl.
2. Microwave at HIGH (100%) 45 seconds; stir until chips are melted and mixture is smooth. Gradually add 1/4 cup powdered sugar, beating with whisk until smooth. About 1/2 cup glaze.
Sunday, April 6, 2008
8-ounce package cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla
fruit slices (whatever you like. i use kiwi, pineapple and berries)
greased cookie sheet or pizza pan
12 slices store bought pound cake (approx. 1/2 in. thick)
6-8 fresh strawberries thinly sliced*
Butter flavored cooking spray
2.) Spread Nutella over one side of the pound cake slices. Arrange the strawberries over 6 of the slices. Cover the remaining cake slices chocolate side down.
3.) Place the sandwiches on the cooking surface and grill for about 2 minutes or until golden brown grill marks appear on both sides. Cut in half to serve.
*bananas would also be screaming with the strawberries or without!
Saturday, April 5, 2008
1/4 cup ranch
1 small avocado pitted, peeled, and mashed
12 slices sourdough bread, 1/2 inch thick
3 tablespoons butter or margarine, softened
3/4 lb thinly sliced cooked turkey (from deli)
12 slices turkey bacon, crisply cooked and broken in half
(I used regular bacon)
1 large tomato, sliced
6 slices Colby-Monterey Jack Cheese
2. Spread 1 side of each bread slice with butter. On work surface, place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing mixture. Top with remaining bread slices, butter sides up.
3. In 12-inch skillet, place sandwiches. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.
Thursday, April 3, 2008
Wednesday, April 2, 2008
2 3/4 c powdered sugar
6 T cocoa powder
6 T butter
5 T heavy cream
1 T vanilla
YUMMY in my TUMMY -- Bon Bon
Tuesday, April 1, 2008
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 each eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste