BUSY MOMS CARAMEL SQUARES
2 Cups graham Cracker Crumbs
1 Cup Butterscotch Chips
1 Can Sweetened Condensed Milk
½ Cup Chocolate Chips
Stir all ingredients together. Spread into an 8” square parchment paper-lined baking pan.
Bake in 350 degrees oven for 25 minutes. Cool and cut into squares.
Wednesday, June 24, 2009
ANGEL FOOD CAKE WITH STRAWBERRY CREAM
ANGEL FOOD CAKE WITH STRAWBERRY CREAM
1 Premade Angel Food Cake
¼ cup Sour Cream
2 T Orange Juice
1 Cup chopped strawberries
8 oz package of Cream Cheese
In a large mixing bowl, beat cream cheese until fluffy, add strawberries, juice and sour cream and stir until well combined.
Spoon mixture over Angel Food Cake servings.
For a sweeter taste add sugar.
1 Premade Angel Food Cake
¼ cup Sour Cream
2 T Orange Juice
1 Cup chopped strawberries
8 oz package of Cream Cheese
In a large mixing bowl, beat cream cheese until fluffy, add strawberries, juice and sour cream and stir until well combined.
Spoon mixture over Angel Food Cake servings.
For a sweeter taste add sugar.
PEACH CRÈME BRULEE
PEACH CRÈME BRULEE
1 Can Peach halves, drained
1 Cup Sour Cream
3 T Sugar
2 T Lemon Juice
1 t Vanilla Extract
1/3 Cup brown Sugar
Place peaches in a shallow glass baking dish, sprinkle with lemon juice and broil until fruit begins to brown. Remove from oven.
In a small bowl, combine sour cream with sugar and vanilla and mix thoroughly. Spoon mixture over peaches and top with brown sugar. Return to oven, broil until sugar melts and caramelizes.
1 Can Peach halves, drained
1 Cup Sour Cream
3 T Sugar
2 T Lemon Juice
1 t Vanilla Extract
1/3 Cup brown Sugar
Place peaches in a shallow glass baking dish, sprinkle with lemon juice and broil until fruit begins to brown. Remove from oven.
In a small bowl, combine sour cream with sugar and vanilla and mix thoroughly. Spoon mixture over peaches and top with brown sugar. Return to oven, broil until sugar melts and caramelizes.
BUSY MOMS BEST MASHED POTATOES
BUSY MOMS BEST MASHED POTATOES
For a heartier recipe, add cheese, green onions, bacon and/or parsley.
6 Medium Potatoes, halved (leave skins on for vitamins)
½ Cup Evaporated Milk
½ Stick of butter or margarine
4 oz. Cream Cheese, softened
½ cup Sour Cream
¼ Cup Ranch Dressing
Salt and Pepper to taste
Boil potatoes for about 15-20 minutes or until tender. Drain.
In a large bowl, beat with hand held mixer, add remaining ingredients and continue to beat. Season with salt and pepper.
PESTO MUSHROOM PIZZA
PESTO MUSHROOM PIZZA
This pizza is a great break from the traditional pizzas. Add your own favorite toppings like Roma Tomatoes, onions, parmesan cheese.
12” Pizza Crust
½ Cup Pesto with Basil
1 cup white mushrooms, trimmed and thinly sliced
2 cups shredded mozzarella cheese
Pre Heat oven to 350 degrees
Place Pizza crust on lightly oiled baking sheet, spread with pesto. Top with mushrooms and cheese
Bake for 15 minutes or until cheese is melted and bubbly.
This pizza is a great break from the traditional pizzas. Add your own favorite toppings like Roma Tomatoes, onions, parmesan cheese.
12” Pizza Crust
½ Cup Pesto with Basil
1 cup white mushrooms, trimmed and thinly sliced
2 cups shredded mozzarella cheese
Pre Heat oven to 350 degrees
Place Pizza crust on lightly oiled baking sheet, spread with pesto. Top with mushrooms and cheese
Bake for 15 minutes or until cheese is melted and bubbly.
Tuesday, June 23, 2009
LEMON LADYFINGER PIE
LEMON LADYFINGER PIE
3 Cups Heaving Whipping Cream
1 pkg (8 oz) cream cheese, softened
2 pkg (3 oz each) Ladyfingers, split
3/4 Cup Lemon Curd
2/3 Cup Confectioners’ Sugar
Line the bottom and sides of a lightly greased 9” springform pan with lady fingers. Keep remaining lady fingers aside.
In a large bowl, beat whipping cream until stiff peak forms.
In another bowl, beat cream cheese and lemon curd until smooth. Add sugar and Beat an additional minute. Fold in Whipped Cream.
Spread half of mixture on pan lined with lady fingers. Crumble remaining lady fingers and sprinkle on mixture. Add remaining mixture. Cover and refrigerate overnight.
3 Cups Heaving Whipping Cream
1 pkg (8 oz) cream cheese, softened
2 pkg (3 oz each) Ladyfingers, split
3/4 Cup Lemon Curd
2/3 Cup Confectioners’ Sugar
Line the bottom and sides of a lightly greased 9” springform pan with lady fingers. Keep remaining lady fingers aside.
In a large bowl, beat whipping cream until stiff peak forms.
In another bowl, beat cream cheese and lemon curd until smooth. Add sugar and Beat an additional minute. Fold in Whipped Cream.
Spread half of mixture on pan lined with lady fingers. Crumble remaining lady fingers and sprinkle on mixture. Add remaining mixture. Cover and refrigerate overnight.
HONEY GLAZED SNAP PEAS
HONEY GLAZED SNAP PEAS
1 pkg (24 oz) Frozen Snap Peas
3 T Honey
1 T Butter
¼ t Crushed Red Pepper Flakes
3 T Bacon Bits
½ t Salt
Cook peas according to package directions. Stir in honey, butter, salt and pepper. Top with bacon bits.
1 pkg (24 oz) Frozen Snap Peas
3 T Honey
1 T Butter
¼ t Crushed Red Pepper Flakes
3 T Bacon Bits
½ t Salt
Cook peas according to package directions. Stir in honey, butter, salt and pepper. Top with bacon bits.
CREAM CHEESE PINWHEELS
CREAM CHEESE PINWHEELS
10 Large Flour Tortillas
16 oz Cream Cheese, softened
1 Cup Pitted Black Olives, finely chopped
¼ Cup Pimentos, finely chopped
1 Green Jalapeño, seeded and finely chopped
1 pkg Ranch Dressing
Blend together with a mixer the cream cheese and powdered Ranch Dressing Mix. Stir in the olives, Jalapenos and Pimentos.
Spread mixture evenly over flour tortillas. Roll tightly. Chill for 30 minutes or overnight. Slice and serve.
10 Large Flour Tortillas
16 oz Cream Cheese, softened
1 Cup Pitted Black Olives, finely chopped
¼ Cup Pimentos, finely chopped
1 Green Jalapeño, seeded and finely chopped
1 pkg Ranch Dressing
Blend together with a mixer the cream cheese and powdered Ranch Dressing Mix. Stir in the olives, Jalapenos and Pimentos.
Spread mixture evenly over flour tortillas. Roll tightly. Chill for 30 minutes or overnight. Slice and serve.
ONION AND MUSHROOM COUSCOUS
ONION AND MUSHROOM COUSCOUS
1 Cup uncooked Couscous
2 T Chicken Bouillon Granules
2 T Butter
1 can (7 oz) Mushroom stems & pieces, drained
1 Medium Onion, diced
1 ¼ Cup Water
Salt and Pepper to Taste
In a large Saucepan, bring the water to a boil. Add all ingredients. Cover and let stand 5 minutes. Fluff with a fork.
1 Cup uncooked Couscous
2 T Chicken Bouillon Granules
2 T Butter
1 can (7 oz) Mushroom stems & pieces, drained
1 Medium Onion, diced
1 ¼ Cup Water
Salt and Pepper to Taste
In a large Saucepan, bring the water to a boil. Add all ingredients. Cover and let stand 5 minutes. Fluff with a fork.
Friday, June 19, 2009
GRILLED PEARS WITH CURRANTS
GRILLED PEARS WITH CURRANTS
This Quick and Simple Recipe can be topped with ice cream for a yummy treat!
3 Medium Pears
4 T Butter, melted
¼ Cup Apple Juice
1/3 Cup Dried Currants
Spray grill with non-stick cooking spray and pre heat
In a small bowl, combine the currants, apple juice.
Peel and cut pears in half lengthwise. Remove the core with a melon baller leaving a small hole. Place in a shallow dish and brush with butter.
Place the pears on the grill, cut side up. Cook about 3-5 minutes. Brush with remaining butter, turn and grill another 3-5 minutes.
Place pears in a serving dish and drizzle currant juice on top.
This Quick and Simple Recipe can be topped with ice cream for a yummy treat!
3 Medium Pears
4 T Butter, melted
¼ Cup Apple Juice
1/3 Cup Dried Currants
Spray grill with non-stick cooking spray and pre heat
In a small bowl, combine the currants, apple juice.
Peel and cut pears in half lengthwise. Remove the core with a melon baller leaving a small hole. Place in a shallow dish and brush with butter.
Place the pears on the grill, cut side up. Cook about 3-5 minutes. Brush with remaining butter, turn and grill another 3-5 minutes.
Place pears in a serving dish and drizzle currant juice on top.
SIMPLE PEAR TARTLETS
SIMPLE PEAR TARTLETS
1 Pear, Cored and Diced
30 mini filo shells, thawed
4 oz Gorgonzola cheese, crumbled
¼ cup toasted Hazelnuts
Pre Heat Oven to 350 degrees
Place filo shells on baking sheet.
Mix together cheese, pears and nuts.
Spoon into filo shells
Bake for 15 minutes or until cheese is melted and bubbly.
1 Pear, Cored and Diced
30 mini filo shells, thawed
4 oz Gorgonzola cheese, crumbled
¼ cup toasted Hazelnuts
Pre Heat Oven to 350 degrees
Place filo shells on baking sheet.
Mix together cheese, pears and nuts.
Spoon into filo shells
Bake for 15 minutes or until cheese is melted and bubbly.
HAM AND PEAR PANINI
HAM AND PEAR PANINI
If you don’t have a Panini press, just use a non-stick skillet.
1 Pear, Peeled, cored and sliced thick
4 Slices Sourdough bread (for 2 servings)
1 T Dijon Mustard
4 Thick Slices Ham
2 Slices Gruyere Cheese
2 T Butter, softened
Pepper to Taste
Pre Heat Panini Maker.
Spread Mustard on 2 Slices of bread, then add 2 slices of ham. Add 3 slices of pear to on top of ham, then add cheese. Add a dash of pepper and top with remaining slices of bread.
Butter both sides and place in Panini maker and grill until browned on both sides or about 3-5 minutes.
If you don’t have a Panini press, just use a non-stick skillet.
1 Pear, Peeled, cored and sliced thick
4 Slices Sourdough bread (for 2 servings)
1 T Dijon Mustard
4 Thick Slices Ham
2 Slices Gruyere Cheese
2 T Butter, softened
Pepper to Taste
Pre Heat Panini Maker.
Spread Mustard on 2 Slices of bread, then add 2 slices of ham. Add 3 slices of pear to on top of ham, then add cheese. Add a dash of pepper and top with remaining slices of bread.
Butter both sides and place in Panini maker and grill until browned on both sides or about 3-5 minutes.
PEAR AND GORGONZOLA PIZZA
PEAR AND GORGONZOLA PIZZA
1 large Pear, thinly sliced
1 Pre Baked Pizza Crust – 8”
½ Gorgonzola Cheese, crumbled
1/ t Dried Thyme
2 T chopped Walnuts
Pepper to taste
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Add cheese and walnuts. Top with Pears and add pepper and thyme.
Bake 12-15 minutes until cheese is melted and pears are soft. Serve.
1 large Pear, thinly sliced
1 Pre Baked Pizza Crust – 8”
½ Gorgonzola Cheese, crumbled
1/ t Dried Thyme
2 T chopped Walnuts
Pepper to taste
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Add cheese and walnuts. Top with Pears and add pepper and thyme.
Bake 12-15 minutes until cheese is melted and pears are soft. Serve.
BALSAMIC GLAZED PEAR AND GOAT CHEESE CROSTINI
BALSAMIC GLAZED PEAR AND GOAT CHEESE CROSTINI
3 Medium Pears, thinly sliced
4 T Balsamic Vinegar Glaze
24 Round Baguettes, toasted
½ cup Goat Cheese
½ cup Pine Nuts, toasted
2 T Butter
Pepper to taste
In a skillet, cook pears with butter for 3-4 minutes.
Place pears on baguettes, sprinkle goat cheese and almonds. Drizzle Balsamic Glaze over top.
Place in 350 degree oven for about 5 minutes or until cheese is melted
3 Medium Pears, thinly sliced
4 T Balsamic Vinegar Glaze
24 Round Baguettes, toasted
½ cup Goat Cheese
½ cup Pine Nuts, toasted
2 T Butter
Pepper to taste
In a skillet, cook pears with butter for 3-4 minutes.
Place pears on baguettes, sprinkle goat cheese and almonds. Drizzle Balsamic Glaze over top.
Place in 350 degree oven for about 5 minutes or until cheese is melted
SIMPLE APPLE PANINI
SIMPLE APPLE PANINI
If you don’t have a Panini press, just use a non-stick skillet.
2 Medium Apples, cored and thinly sliced, divided
8 slices Cheddar Cheese
8 Slices Whole-Grain Break
4 T Honey Mustard
Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread and top with remaining bread. Lightly coat Panini Press with cooking spray. Grill each sandwich for 3-5 minutes or until cheese is melted and bread is toasted.
If you don’t have a Panini press, just use a non-stick skillet.
2 Medium Apples, cored and thinly sliced, divided
8 slices Cheddar Cheese
8 Slices Whole-Grain Break
4 T Honey Mustard
Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread and top with remaining bread. Lightly coat Panini Press with cooking spray. Grill each sandwich for 3-5 minutes or until cheese is melted and bread is toasted.
SIMPLE ONION AND APPLE TART RECIPE
SIMPLE ONION AND APPLE TART RECIPE
2 Medium Apples, cored and thinly sliced, divided
4 Medium Onions, thinly sliced
2 T Extra Virgin Olive Oil
½ cup Feta Cheese
2 t dried Thyme
1 can refrigerated Pizza Dough
Pre Heat oven to 425 degrees
In large, nonstick skillet, over medium-low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to "melt "and become spreadable).
Meanwhile, coat baking sheet with non-stick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven.
Spread apple-onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.
2 Medium Apples, cored and thinly sliced, divided
4 Medium Onions, thinly sliced
2 T Extra Virgin Olive Oil
½ cup Feta Cheese
2 t dried Thyme
1 can refrigerated Pizza Dough
Pre Heat oven to 425 degrees
In large, nonstick skillet, over medium-low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to "melt "and become spreadable).
Meanwhile, coat baking sheet with non-stick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven.
Spread apple-onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.
OVEN FRIED CAJUN VEGETABLES
OVEN FRIED CAJUN VEGETABLES
2 Eggs
1 Cup Bread Crumbs
1 T Cajun Seasoning
1 cup small Mushrooms
1 Medium Zucchini, cut into ½” slices
1 Medium Bell pepper cut into ½” stips
Pre Heat oven to 400 degrees
Beat eggs in a small bowl. Mix in Cajun Seasoning
Dip vegetables in egg mixture and then roll in bread crumbs.
Bake on cookie sheet for about 20 minutes or until golden brown. Turn halfway through cooking.
2 Eggs
1 Cup Bread Crumbs
1 T Cajun Seasoning
1 cup small Mushrooms
1 Medium Zucchini, cut into ½” slices
1 Medium Bell pepper cut into ½” stips
Pre Heat oven to 400 degrees
Beat eggs in a small bowl. Mix in Cajun Seasoning
Dip vegetables in egg mixture and then roll in bread crumbs.
Bake on cookie sheet for about 20 minutes or until golden brown. Turn halfway through cooking.
EASY SUN-DRIED TOMATO AND GARLIC DIP
EASY SUN-DRIED TOMATO AND GARLIC DIP
8 oz Cream Cheese, softened
½ Cup Miracle Whip
½ Cup Sun-Dried Tomatoes packed in oil, drained and chopped
2 T Dill Weed Spice
1 Clove Garlic, minced
Pepper to taste
Mix all ingredients until well blended. Serve with favorite dippers.
8 oz Cream Cheese, softened
½ Cup Miracle Whip
½ Cup Sun-Dried Tomatoes packed in oil, drained and chopped
2 T Dill Weed Spice
1 Clove Garlic, minced
Pepper to taste
Mix all ingredients until well blended. Serve with favorite dippers.
EASY JALAPENO POPPER DIP
EASY JALAPENO POPPER DIP
16 oz Cream Cheese, Softened
1 Cup Mayonnaise
2 oz canned diced Jalapeno Peppers, Drained
1 Cup grated Parmesan Cheese
4 oz chopped green chilies, Drained
Mix together all mayo and cream cheese until smooth in a microwave safe bowl. Stir in peppers and chilies. Top with Parmesan Cheese and microwave on high about 3-4 minutes or until completely melted.
16 oz Cream Cheese, Softened
1 Cup Mayonnaise
2 oz canned diced Jalapeno Peppers, Drained
1 Cup grated Parmesan Cheese
4 oz chopped green chilies, Drained
Mix together all mayo and cream cheese until smooth in a microwave safe bowl. Stir in peppers and chilies. Top with Parmesan Cheese and microwave on high about 3-4 minutes or until completely melted.
BLUE CHEESE PROSCIUTTO BITES
BLUE CHEESE PROSCIUTTO BITES
1 can refrigerated Pizza Dough
3 oz. cream cheese, softened
¼ cup crumbled blue cheese
1 cup Mozzarella Cheese, shredded
5 thin slices Prosciutto cut into strips
1/3 cup Apricot Preserves
Pre Heat oven to 400 degrees
Unroll pizza dough and form into 12” square. Bake 8-10 minutes on lightly oil baking sheet.
Meanwhile, Mix together blue cheese with cream cheese and microwave about 30 seconds or until cheese is melted. In another bowl microwave apricot preserves for about 30 seconds or until smooth.
Spread melted cheese mixture on baked pizza dough. Add Mozzarella cheese, drizzle with Apricot.
Bake another 10-15 minutes or until bubble. Cut into bite size pieces, serve.
1 can refrigerated Pizza Dough
3 oz. cream cheese, softened
¼ cup crumbled blue cheese
1 cup Mozzarella Cheese, shredded
5 thin slices Prosciutto cut into strips
1/3 cup Apricot Preserves
Pre Heat oven to 400 degrees
Unroll pizza dough and form into 12” square. Bake 8-10 minutes on lightly oil baking sheet.
Meanwhile, Mix together blue cheese with cream cheese and microwave about 30 seconds or until cheese is melted. In another bowl microwave apricot preserves for about 30 seconds or until smooth.
Spread melted cheese mixture on baked pizza dough. Add Mozzarella cheese, drizzle with Apricot.
Bake another 10-15 minutes or until bubble. Cut into bite size pieces, serve.
EASY PEACH SHORTCAKES
EASY PEACH SHORTCAKES
2 ½ Cups Biscuit Mix
1 – 15 oz Cans Peaches, cut into chunks
1 Cup Milk
3 T Sugar
3 T Butter or margarine, softened
1 t Cinnamon
Pre Heat oven to 425 degrees
Mix together biscuit mix, milk, sugar and butter until soft dough forms.
Pour mixture into lined cupcake pan andbake 10-12 minutes or until golden brown.
Add cinnamon to can of peaches and stir. Drain fruit reserving syrup.
Split open cakes and drop in spoonful of peaches.
Pour remaining syrup over cakes.
2 ½ Cups Biscuit Mix
1 – 15 oz Cans Peaches, cut into chunks
1 Cup Milk
3 T Sugar
3 T Butter or margarine, softened
1 t Cinnamon
Pre Heat oven to 425 degrees
Mix together biscuit mix, milk, sugar and butter until soft dough forms.
Pour mixture into lined cupcake pan andbake 10-12 minutes or until golden brown.
Add cinnamon to can of peaches and stir. Drain fruit reserving syrup.
Split open cakes and drop in spoonful of peaches.
Pour remaining syrup over cakes.
Peach Turnovers
Peach Turnovers
1 Package Puff Pastry Sheets, Thawed
1 15 oz Can Slice Peaches, Drained
¼ Cup Sugar
Preheat oven to 375° F.
Thaw puff pastry sheets for 30 minutes or according to directions on box.
Drain peaches and set aside.
Place each thawed pastry sheet on a lightly floured surface and roll out to extend each side by approximately 1 inch. Cut each sheet into 8 rectangles to make 16 total.
Fill bottom portion of each rectangle with 3-5 peach slices. Moisten sides with a bit of water and pinch closed to form a square.
Place pockets on baking sheet and sprinkle generously with sugar. Cut 3 slits in the top of each pocket for the steam to escape while baking.
Bake at 375° for 25 minutes or until pockets are golden brown.
1 Package Puff Pastry Sheets, Thawed
1 15 oz Can Slice Peaches, Drained
¼ Cup Sugar
Preheat oven to 375° F.
Thaw puff pastry sheets for 30 minutes or according to directions on box.
Drain peaches and set aside.
Place each thawed pastry sheet on a lightly floured surface and roll out to extend each side by approximately 1 inch. Cut each sheet into 8 rectangles to make 16 total.
Fill bottom portion of each rectangle with 3-5 peach slices. Moisten sides with a bit of water and pinch closed to form a square.
Place pockets on baking sheet and sprinkle generously with sugar. Cut 3 slits in the top of each pocket for the steam to escape while baking.
Bake at 375° for 25 minutes or until pockets are golden brown.
SUN DRIED TOMATOES AND GOAT CHEESE
SUN DRIED TOMATOES AND GOAT CHEESE
Try this quick and simple recipe for your next party. It will be gone in a flash.
1 Jar Sun Dried Tomatoes, in oil
12 oz Goat Cheese, sliced into 1” cubes
1 Cup Black Olives, Chopped
4 T Fresh Basil, chopped
2 T Fresh Rosemary, Chopped
3 Cloves Garlic, chopped
Arrange cubes of cheese on a serving platter.
Pour Mixture over cheese.
Serve or marinade overnight.
Try this quick and simple recipe for your next party. It will be gone in a flash.
1 Jar Sun Dried Tomatoes, in oil
12 oz Goat Cheese, sliced into 1” cubes
1 Cup Black Olives, Chopped
4 T Fresh Basil, chopped
2 T Fresh Rosemary, Chopped
3 Cloves Garlic, chopped
Arrange cubes of cheese on a serving platter.
Pour Mixture over cheese.
Serve or marinade overnight.
FLANK STEAK PINWHEELS
FLANK STEAK PINWHEELS
1-2 lbs Flank Steak
1 Package Frozen Spinach
½ Cup Crumbled Feta Cheese
½ Cup Sun-Dried Tomatoes, packed in oil
Pre Heat Grill
Pound Steak until Flat. Drain the spinach and spread on top of the steak. Spread Cheese and tomatoes. Roll up steak and secure with toothpicks.
Grill until desired doneness. Cut into 1” pinwheels. Serve.
1-2 lbs Flank Steak
1 Package Frozen Spinach
½ Cup Crumbled Feta Cheese
½ Cup Sun-Dried Tomatoes, packed in oil
Pre Heat Grill
Pound Steak until Flat. Drain the spinach and spread on top of the steak. Spread Cheese and tomatoes. Roll up steak and secure with toothpicks.
Grill until desired doneness. Cut into 1” pinwheels. Serve.
CHICKEN PUFF PASTRY
CHICKEN PUFF PASTRY
2 Sheets Puff Pastry, thawed
1 Boneless Skinless Chicken Breast, cooked and cubed
8 Slices Swiss Cheese, halved
8 Slices Ham, halved
Quarter each sheet of puff pastry and roll out to make squares.
Place cheese onto each piece of pastry, then top with chicken, ham and another slice of cheese. Fold over top half of pastry and pinch together sides.
Bake in 350 degree oven 20 minutes until pastry is golden.
2 Sheets Puff Pastry, thawed
1 Boneless Skinless Chicken Breast, cooked and cubed
8 Slices Swiss Cheese, halved
8 Slices Ham, halved
Quarter each sheet of puff pastry and roll out to make squares.
Place cheese onto each piece of pastry, then top with chicken, ham and another slice of cheese. Fold over top half of pastry and pinch together sides.
Bake in 350 degree oven 20 minutes until pastry is golden.
4 INGREDIENT CRAB DIP
4 INGREDIENT CRAB DIP
8 oz crab meat
8 oz whipped cream cheese
1 small onion, diced
1 T Paprika
Salt and Pepper to taste
Mix all ingredients together. Bake at 350 degrees for about 20 minutes or until top is brown.
8 oz crab meat
8 oz whipped cream cheese
1 small onion, diced
1 T Paprika
Salt and Pepper to taste
Mix all ingredients together. Bake at 350 degrees for about 20 minutes or until top is brown.
EASY FRIED SWISS CHEESE
EASY FRIED SWISS CHEESE
½ lb Swiss Cheese
1 Egg
¾ cup Italian Seasoned Breadcrumbs
Vegetable Oil
In a small bowl beat the egg.
Dip the cheese in the egg and roll in breadcrumbs.
In a large skillet, heat just enough oil to cover cheese
Fry the cheese cubes for about a minute or until crisp and golden. Only fry a few at a time in order to keep the oil hot. Lift cheese out with a slotted spoon and place on a paper towel to drain.
Serve immediately.
½ lb Swiss Cheese
1 Egg
¾ cup Italian Seasoned Breadcrumbs
Vegetable Oil
In a small bowl beat the egg.
Dip the cheese in the egg and roll in breadcrumbs.
In a large skillet, heat just enough oil to cover cheese
Fry the cheese cubes for about a minute or until crisp and golden. Only fry a few at a time in order to keep the oil hot. Lift cheese out with a slotted spoon and place on a paper towel to drain.
Serve immediately.
BRIE CHUTNEY POCKETS
BRIE CHUTNEY POCKETS
4 sheets Phyllo Dough, thawed
3 T Butter, melted
8 oz Round Brie Cheese, cut into 2” squares
¼ Mango Chutney
Pre Heat oven to 350 degrees
Cut phyllo sheets in half and brush with butter. Place a piece of brie and a teaspoon of Chutney onto each phyllo sheet half. Fold over and secure edges. Brush butter on top.
Bake until phyllo is golden about 15 minutes
4 sheets Phyllo Dough, thawed
3 T Butter, melted
8 oz Round Brie Cheese, cut into 2” squares
¼ Mango Chutney
Pre Heat oven to 350 degrees
Cut phyllo sheets in half and brush with butter. Place a piece of brie and a teaspoon of Chutney onto each phyllo sheet half. Fold over and secure edges. Brush butter on top.
Bake until phyllo is golden about 15 minutes
EASY SCALLION BAGUETTES
EASY SCALLION BAGUETTES
1 French Baguette, sliced into ¼”
5 Scallions, chopped
16 oz Shredded Cheddar Cheese
½ Mayonnaise
Pre Heat oven to 425 degrees
Mix together scallions with cheese and mayonnaise.
Spoon mixture onto baguette slices. Bake in oven 10-15 minutes or until bubbly.
1 French Baguette, sliced into ¼”
5 Scallions, chopped
16 oz Shredded Cheddar Cheese
½ Mayonnaise
Pre Heat oven to 425 degrees
Mix together scallions with cheese and mayonnaise.
Spoon mixture onto baguette slices. Bake in oven 10-15 minutes or until bubbly.
GRILLED FETA AND OLIVE BREAD
GRILLED FETA AND OLIVE BREAD
1 Loaf French Bread, sliced
3 T Butter
½ Cup Crumbled Feta Cheese
¼ Cup Greek Olives, chopped
Mix butter and cheese, set aside
Place bread on preheated grill, cook 3-5 minutes or until lightly toasted.
Spread butter mixture over toasted bread, sprinkle with olives. Grill another 3-5 minutes or until cheese is melted.
1 Loaf French Bread, sliced
3 T Butter
½ Cup Crumbled Feta Cheese
¼ Cup Greek Olives, chopped
Mix butter and cheese, set aside
Place bread on preheated grill, cook 3-5 minutes or until lightly toasted.
Spread butter mixture over toasted bread, sprinkle with olives. Grill another 3-5 minutes or until cheese is melted.
SALAMI BAGUETTES
SALAMI BAGUETTES
1 French Baguette, sliced ¼”
¼ Cup Fresh Basil, chopped
¼ Cup Sour Cream
½ lb Salami, thinly sliced
Pre Heat Oven to 400 degrees
Cook Salami slices for 5-6 minutes or until crisp.
Meanwhile, stir together the Sour Cream and Basil
Spread Sour Cream mixture over sliced Baguettes and top with Salami Slices.
1 French Baguette, sliced ¼”
¼ Cup Fresh Basil, chopped
¼ Cup Sour Cream
½ lb Salami, thinly sliced
Pre Heat Oven to 400 degrees
Cook Salami slices for 5-6 minutes or until crisp.
Meanwhile, stir together the Sour Cream and Basil
Spread Sour Cream mixture over sliced Baguettes and top with Salami Slices.
TOMATO PITAS
TOMATO PITAS
4 Round Pita Bread
½ cup Shredded Mozzarella Cheese
4 T Extra Virgin Olive Oil
1 Cup Grape Tomatoes, Halved
Salt and Pepper to Taste
Pre Heat oven to 350 degrees
Sauté the tomatoes over medium heat with a tablespoon of olive oil for 3-5 minutes. Add salt and pepper
Meanwhile, cut each pita into 4 wedges and place onto a foil lined baking sheet. Drizzle olive oil over each pita and bake for 3-5 minutes. Remove from Oven.
Add tomato on top of the pita and cover with cheese. Return to oven for 5-7 minutes or until cheese is melted.
4 Round Pita Bread
½ cup Shredded Mozzarella Cheese
4 T Extra Virgin Olive Oil
1 Cup Grape Tomatoes, Halved
Salt and Pepper to Taste
Pre Heat oven to 350 degrees
Sauté the tomatoes over medium heat with a tablespoon of olive oil for 3-5 minutes. Add salt and pepper
Meanwhile, cut each pita into 4 wedges and place onto a foil lined baking sheet. Drizzle olive oil over each pita and bake for 3-5 minutes. Remove from Oven.
Add tomato on top of the pita and cover with cheese. Return to oven for 5-7 minutes or until cheese is melted.
SIMPLE SALSA CRACKERS
SIMPLE SALSA CRACKERS
12 Crackers
¼ Cup Cottage Cheese
¼ Cut Chunky Salsa
Top each Cracker with teaspoon of cottage cheese. Top with teaspoon of Salsa. Serve.
12 Crackers
¼ Cup Cottage Cheese
¼ Cut Chunky Salsa
Top each Cracker with teaspoon of cottage cheese. Top with teaspoon of Salsa. Serve.
EASY BLUE CHEESE BITES
EASY BLUE CHEESE BITES
1 package refrigerated Biscuits
¼ Cup Butter
4 T Crumbled Blue Cheese
Cut Biscuits into quarters. Arrange on a round baking dish.
Mix together Butter and Cheese. Microwave on high about 1 minute or until melted.
Pour over Biscuits and bake at 400 degrees for 10-12 minutes.
1 package refrigerated Biscuits
¼ Cup Butter
4 T Crumbled Blue Cheese
Cut Biscuits into quarters. Arrange on a round baking dish.
Mix together Butter and Cheese. Microwave on high about 1 minute or until melted.
Pour over Biscuits and bake at 400 degrees for 10-12 minutes.
Monday, June 15, 2009
PLUM GLAZED STUFFED MUSHROOMS
PLUM GLAZED STUFFED MUSHROOMS
2 Dozen Large White Mushrooms
1 lb Italian Sausage
½ cup Chinese Plum Sauce
Pre Heat oven to 400 degrees
Scoop out stems from mushrooms and discard. Fill each mushroom with 1 tablesppon sausage. Spread plum sauce on top. Bake mushrooms for 20 minutes or until sausage is fully cooked.
Place under broiler for 1 minute or until slightly brown.
2 Dozen Large White Mushrooms
1 lb Italian Sausage
½ cup Chinese Plum Sauce
Pre Heat oven to 400 degrees
Scoop out stems from mushrooms and discard. Fill each mushroom with 1 tablesppon sausage. Spread plum sauce on top. Bake mushrooms for 20 minutes or until sausage is fully cooked.
Place under broiler for 1 minute or until slightly brown.
BUSY MOMS EASY WASABI STUFFED SHRIMP RECIPE
WASABI STUFFED SHRIMP
3 Dozen Extra Large Shrimp, shelled
8 oz Cream Cheese
3 T Wasabi
Boil shrimp in salted water for 4-5 minutes or until shrimp are pink. Darin and Place in cold water for another minute. Remove shells.
Mix together the wasabi and cream cheese
Split shrimp down the back, cutting almost all the way through. Using a small spoon
or pastry bag, stuff each shrimp with wasabi mixture.
Serve!
3 Dozen Extra Large Shrimp, shelled
8 oz Cream Cheese
3 T Wasabi
Boil shrimp in salted water for 4-5 minutes or until shrimp are pink. Darin and Place in cold water for another minute. Remove shells.
Mix together the wasabi and cream cheese
Split shrimp down the back, cutting almost all the way through. Using a small spoon
or pastry bag, stuff each shrimp with wasabi mixture.
Serve!
WALNUT APRICOT BITES
WALNUT APRICOT BITES
20 Dried Apricots
2 oz Cream Cheese
20 Walnut halves
Spread Cream Cheese over the Apricot and top with walnut half.
Serve!
Optional: Top with fresh fruit such as blueberries. For kids top with mini chocolate chips.
20 Dried Apricots
2 oz Cream Cheese
20 Walnut halves
Spread Cream Cheese over the Apricot and top with walnut half.
Serve!
Optional: Top with fresh fruit such as blueberries. For kids top with mini chocolate chips.
TOMATO FETA SLICES
TOMATO FETA SLICES
3 Medium Vine Ripe Tomatoes
¼ Cup pitted Olives, sliced
½ cup Feta Cheese
Slice Tomatoes. Add olive and Feta cheese on top. Serve
To make this quick and simple recipe more fancy, place on top of bed of mixed greens and drizzle with balsamic glace.
3 Medium Vine Ripe Tomatoes
¼ Cup pitted Olives, sliced
½ cup Feta Cheese
Slice Tomatoes. Add olive and Feta cheese on top. Serve
To make this quick and simple recipe more fancy, place on top of bed of mixed greens and drizzle with balsamic glace.
EASY SPINACH ARTICHOKE TARTLETS
SPINACH ARTICHOKE TARTLETS
1 box Mini-Phyllo Pastry Shells
1 Container Spinach Artichoke Dip (frozen or refrigerated)
¼ Cup Fresh Parmesan Cheese, grated
Pre Heat oven to 350 degrees
Place a spoonful of Dip into each shell, top with Parmesan Cheese.
Bake for 10-15 minutes or until bubbly.
1 box Mini-Phyllo Pastry Shells
1 Container Spinach Artichoke Dip (frozen or refrigerated)
¼ Cup Fresh Parmesan Cheese, grated
Pre Heat oven to 350 degrees
Place a spoonful of Dip into each shell, top with Parmesan Cheese.
Bake for 10-15 minutes or until bubbly.
PROSCIUTTO WRAPPED MELONS
PROSCIUTTO WRAPPED MELONS
1 Cantaloupe or Honeydew, cut into bite sized pieces
4 slices of Prosciutto, cut into 1” squares
5 slices of Swiss Cheese, cut into 1” squares
Pepper to taste
Place a slice of cheese on top of the melon, top with Prosciutto and secure with a toothpick. Add a dash of pepper.
1 Cantaloupe or Honeydew, cut into bite sized pieces
4 slices of Prosciutto, cut into 1” squares
5 slices of Swiss Cheese, cut into 1” squares
Pepper to taste
Place a slice of cheese on top of the melon, top with Prosciutto and secure with a toothpick. Add a dash of pepper.
BUSY MOMS SAUSAGE BALLS RECIPE
SAUSAGE BALLS
2 Cups Bisquick
1 lb Italian Sausage
10 oz Sharp Cheddar Cheese
Mix all Ingredients together and form into 1” balls.
Bake at 350 degrees for 20 minutes or until browned.
2 Cups Bisquick
1 lb Italian Sausage
10 oz Sharp Cheddar Cheese
Mix all Ingredients together and form into 1” balls.
Bake at 350 degrees for 20 minutes or until browned.
PICKLED CREAM CHEESE WRAPS
PICKLED CREAM CHEESE WRAPS
2 Large Dill Pickles
4 slices of Pastrami
4 T of cream cheese
Salt and Pepper to Taste
Spread Cream Cheese over entire pickles. Wrap Pastrami around pickles.
Slice into bite size pieces. Sprinkle with salt and pepper.
2 Large Dill Pickles
4 slices of Pastrami
4 T of cream cheese
Salt and Pepper to Taste
Spread Cream Cheese over entire pickles. Wrap Pastrami around pickles.
Slice into bite size pieces. Sprinkle with salt and pepper.
CHERRY CHICKEN TARTLETS
CHERRY CHICKEN TARTLETS
1 Cup Deli Chicken Salad
1/3 Cup Dried Cherries, chopped
1 box Mini-Phyllo Pastry Shells
Pre Heat oven to 350 degrees
Combine chicken and dried cherries. Spoon mixture into pastry shells.
Bake for 8-10 minutes. Serve warm
1 Cup Deli Chicken Salad
1/3 Cup Dried Cherries, chopped
1 box Mini-Phyllo Pastry Shells
Pre Heat oven to 350 degrees
Combine chicken and dried cherries. Spoon mixture into pastry shells.
Bake for 8-10 minutes. Serve warm
BACON NUTTY DATES
BACON NUTTY DATES
½ cup Halved Nuts, either Pecans or Walnuts
1 Bag of Large Whole Dates, seedless
1 Package Bacon
Pre Heat oven to 425 degrees
Heat Nut halves on a small skillet over medium heat for about 2-3 minutes or until toasted, stirring frequently
Cut a lengthwise slit down the center of dates and stuff 1 nut half into each Date.
Cut each bacon into half, then wrap a slice of bacon around each date and secure with a toothpick.
Cook for 15-20 minutes or until bacon is crispy.
½ cup Halved Nuts, either Pecans or Walnuts
1 Bag of Large Whole Dates, seedless
1 Package Bacon
Pre Heat oven to 425 degrees
Heat Nut halves on a small skillet over medium heat for about 2-3 minutes or until toasted, stirring frequently
Cut a lengthwise slit down the center of dates and stuff 1 nut half into each Date.
Cut each bacon into half, then wrap a slice of bacon around each date and secure with a toothpick.
Cook for 15-20 minutes or until bacon is crispy.
Friday, June 12, 2009
BUSY MOMS PEPPER GRILLED ASPARAGUS
BUSY MOMS PEPPER GRILLED ASPARAGUS
1 lb Asparagus
2 T Crushed Red Pepper Flakes
1 T Rice Wine Vinegar
2 T Sugar
1 T Sesame seeds, toasted
2 T Extra Virgin Olive Oil
Coat grill with non-stick cooking spray and pre heat
Trim and discard ends of Asparagus
Combine Asparagus, Pepper, Sugar, Olive Oil and Rice Wine Vinegar in a bowl and Marinate for 15 minutes.
Grill 6-7 minutes, turning once. Transfer to a serving dish and sprinkle Toasted Sesame Seeds on top.
1 lb Asparagus
2 T Crushed Red Pepper Flakes
1 T Rice Wine Vinegar
2 T Sugar
1 T Sesame seeds, toasted
2 T Extra Virgin Olive Oil
Coat grill with non-stick cooking spray and pre heat
Trim and discard ends of Asparagus
Combine Asparagus, Pepper, Sugar, Olive Oil and Rice Wine Vinegar in a bowl and Marinate for 15 minutes.
Grill 6-7 minutes, turning once. Transfer to a serving dish and sprinkle Toasted Sesame Seeds on top.
BUSY MOMS SWEET POTATOES AND PECANS
BUSY MOMS SWEET POTATOES AND PECANS
1 ½ lbs Sweet Potatoes
¼ Cup Toasted Pecans, chopped
1 Lime
¼ Cup Pineapple Juice
¼ cup Honey
Dash of cinnamon
Coat grill with non-stick cooking spray and pre heat
In a bowl, mix together juice from lime, pineapple juice, honey and cinnamon. Add salt and pepper to taste.
Cut sweet potatoes into ½” thick slices. Lightly brush potato slices with juice mixture. Grill over direct heat for about 15 minutes turning every 5 minutes.
Place Pecans on aluminum foil and fold edges and seal. Grill for 4-5 minutes.
Transfer potatoes onto a serving platter, add pecans. Toss with juice mixture.
1 ½ lbs Sweet Potatoes
¼ Cup Toasted Pecans, chopped
1 Lime
¼ Cup Pineapple Juice
¼ cup Honey
Dash of cinnamon
Coat grill with non-stick cooking spray and pre heat
In a bowl, mix together juice from lime, pineapple juice, honey and cinnamon. Add salt and pepper to taste.
Cut sweet potatoes into ½” thick slices. Lightly brush potato slices with juice mixture. Grill over direct heat for about 15 minutes turning every 5 minutes.
Place Pecans on aluminum foil and fold edges and seal. Grill for 4-5 minutes.
Transfer potatoes onto a serving platter, add pecans. Toss with juice mixture.
EASY MIXED VEGGIES
EASY MIXED VEGGIES
10 oz package of Fresh Sugar Snap Peas
14 oz Can of Corn, Drained
1 Tomato
½ Cup Green Onions, sliced
1 T chopped fresh Parsley
4 T Butter, cubed
Salt and Pepper to taste
Pre Heat Grill
Mix the veggies together in a bowl with the butter, salt and pepper. Transfer to aluminum foil and fold edges together to seal.
Grill for about 15-20 minutes, or until Snap Peas are tender.
Place in a serving bowl and top with parsley
10 oz package of Fresh Sugar Snap Peas
14 oz Can of Corn, Drained
1 Tomato
½ Cup Green Onions, sliced
1 T chopped fresh Parsley
4 T Butter, cubed
Salt and Pepper to taste
Pre Heat Grill
Mix the veggies together in a bowl with the butter, salt and pepper. Transfer to aluminum foil and fold edges together to seal.
Grill for about 15-20 minutes, or until Snap Peas are tender.
Place in a serving bowl and top with parsley
Thursday, June 11, 2009
PINEAPPLE LAMB CHOPS
PINEAPPLE LAMB CHOPS
4 Boneless Lamb Loin Chops
20 oz can Pineapple chunks, drained
¼ Cup Orange Juice
3 T Honey
1 T Parsley
Salt and Pepper to taste
Mix orange juice and honey together in a small bowl.
Place salt and pepper rubbed lamb chops on broiler pan (or grill). Brush with orange juice mixture. Broil about 5-6 minutes per side, brushing with orange juice mixture each side.
Meanwhile, in a small saucepan, combine remaining orange juice mixture with pineapple. Heat to boiling, stirring occasionally. Add the parsley. Serve sauce with lamb chops.
4 Boneless Lamb Loin Chops
20 oz can Pineapple chunks, drained
¼ Cup Orange Juice
3 T Honey
1 T Parsley
Salt and Pepper to taste
Mix orange juice and honey together in a small bowl.
Place salt and pepper rubbed lamb chops on broiler pan (or grill). Brush with orange juice mixture. Broil about 5-6 minutes per side, brushing with orange juice mixture each side.
Meanwhile, in a small saucepan, combine remaining orange juice mixture with pineapple. Heat to boiling, stirring occasionally. Add the parsley. Serve sauce with lamb chops.
EASY MEXICAN DIP
EASY MEXICAN DIP
1 – 8 oz Cream Cheese, softened
1 Cup Mayonnaise
1 – 14 oz can Diced Tomatoes with Green Chile Peppers, drained
1 – 7 oz Can Mexican-style corn, drained
1 green onion, chopped
Stir all ingredients together in bowl, stir. Serve immediately or chill.
1 – 8 oz Cream Cheese, softened
1 Cup Mayonnaise
1 – 14 oz can Diced Tomatoes with Green Chile Peppers, drained
1 – 7 oz Can Mexican-style corn, drained
1 green onion, chopped
Stir all ingredients together in bowl, stir. Serve immediately or chill.
BUSY MOMS CHICKEN POT PIE
BUSY MOMS CHICKEN POT PIE
1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
½ can cream of onion soup
1 10-count tube FLAKY refrigerated biscuits
½ Cup Milk
Salt and Pepper to taste
Pre Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 1/2 cup milk in a large bowl. Transfer the mixture to an oven-safe casserole and bake for 20-25 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 10-15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
½ can cream of onion soup
1 10-count tube FLAKY refrigerated biscuits
½ Cup Milk
Salt and Pepper to taste
Pre Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 1/2 cup milk in a large bowl. Transfer the mixture to an oven-safe casserole and bake for 20-25 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 10-15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
TOMATO BRIE BRUSCHETTA
EASY TOMATO BRIE BRUSCHETTA RECIPE
1 Loaf French Bread, slice 1” Thick
1 Jar Sun Dried Tomatoes packed in oil
8 oz. Brie Cheese, thinly sliced
Salt and Pepper to taste
Under broiler toast one side of French bread slices for 2-3 minutes. Turn slices over, brush with oil from sun dried tomatoes, add slices of Brie Cheese and return to broil for 2-3 minutes, or until cheese is melted. Top with tomatoes and a dash of salt and pepper. Serve immediately.
1 Loaf French Bread, slice 1” Thick
1 Jar Sun Dried Tomatoes packed in oil
8 oz. Brie Cheese, thinly sliced
Salt and Pepper to taste
Under broiler toast one side of French bread slices for 2-3 minutes. Turn slices over, brush with oil from sun dried tomatoes, add slices of Brie Cheese and return to broil for 2-3 minutes, or until cheese is melted. Top with tomatoes and a dash of salt and pepper. Serve immediately.
YUMMY BAKED CHEESE OLIVES
Baked Cheese Olives
These will surely be a great hit at your next event or party. Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack.
2 cup shredded Sharp Cheddar cheese
4 tablespoons butter, cold
1 cup all-purpose flour
36 pimento-stuffed green olives
1/4 teaspoon pepper
¼ cup ice cold water
Preheat oven to 400 degrees F (200 degrees C).
Pulse flour and butter in a food processor until it achieves a crumb texture. Add the cheese and pulse again. Slowly add water until mixture comes together.
Drain olives. Dust your work area and olives with a small amount of flour. Wrap a tablespoon of dough around each olive. Place on baking sheet and bake for 15 minutes or until golden brown.
If freezing Olives, just bake an additional 1-2 minutes.
These will surely be a great hit at your next event or party. Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack.
2 cup shredded Sharp Cheddar cheese
4 tablespoons butter, cold
1 cup all-purpose flour
36 pimento-stuffed green olives
1/4 teaspoon pepper
¼ cup ice cold water
Preheat oven to 400 degrees F (200 degrees C).
Pulse flour and butter in a food processor until it achieves a crumb texture. Add the cheese and pulse again. Slowly add water until mixture comes together.
Drain olives. Dust your work area and olives with a small amount of flour. Wrap a tablespoon of dough around each olive. Place on baking sheet and bake for 15 minutes or until golden brown.
If freezing Olives, just bake an additional 1-2 minutes.
Tuesday, June 9, 2009
SMOKEY GRILLED CORN
SMOKEY GRILLED CORN
6 Medium ears of corn, husks removed
4 T Butter, Salted
½ cup Honey
2 Garlic Cloves, minced
2 T favorite Hot Peper Sauce
¼ t Paprika
Salt and Pepper to taste
In small saucepan, melt butter. Stir in honey, garlic, hot pepper sauce, paprika, salt and pepper until well mixed. Cook on low 5-6 minutes.
Coat grill with cooking spray and preheat
Brush butter mixture over corn and grill 15 minutes or until corn is tender, turning and basting occasionally. Serve corn with remaining butter.
6 Medium ears of corn, husks removed
4 T Butter, Salted
½ cup Honey
2 Garlic Cloves, minced
2 T favorite Hot Peper Sauce
¼ t Paprika
Salt and Pepper to taste
In small saucepan, melt butter. Stir in honey, garlic, hot pepper sauce, paprika, salt and pepper until well mixed. Cook on low 5-6 minutes.
Coat grill with cooking spray and preheat
Brush butter mixture over corn and grill 15 minutes or until corn is tender, turning and basting occasionally. Serve corn with remaining butter.
SIMPLE APRICOT CHICKEN RECIPE
SIMPLE APRICOT CHICKEN RECIPE
6 Boneless Skinless Chicken Breasts
1 Cup French Salad Dressing
3 T Onion Soup Mix
1 Cup Apricot Jam
1 T Butter
1 T Vegetable Oil
In a large skillet, brown chicken in butter and oil over medium heat for 3-4 minutes per side or until lightly browned.
Meanwhile, mix the jam, soup mix and salad dressing in a bowl.
Pour over browned chicken and allow to simmer for 10-15 minutes or until juices run clear.
6 Boneless Skinless Chicken Breasts
1 Cup French Salad Dressing
3 T Onion Soup Mix
1 Cup Apricot Jam
1 T Butter
1 T Vegetable Oil
In a large skillet, brown chicken in butter and oil over medium heat for 3-4 minutes per side or until lightly browned.
Meanwhile, mix the jam, soup mix and salad dressing in a bowl.
Pour over browned chicken and allow to simmer for 10-15 minutes or until juices run clear.
FROZEN LEMON PIE
FROZEN LEMON PIE
1 ¾ cups Cold Milk
2 packages (3.4 oz each) instand Vanilla Pudding Mix
1 can (6 oz) Frozen Lemonade Concentrate, thawed
1 Tub (8 oz) frozen Whipped Topping, thawed
1 Graham Cracker Crust (9 inches)
Whisk together the milk and pudding mixes for 2-3 minutes. Add concentrate and whisk another minute. Fold in the whipped topping. Spoon into crust. Refrigerate overnight or Freeze for about 25 minutes (or until set).
1 ¾ cups Cold Milk
2 packages (3.4 oz each) instand Vanilla Pudding Mix
1 can (6 oz) Frozen Lemonade Concentrate, thawed
1 Tub (8 oz) frozen Whipped Topping, thawed
1 Graham Cracker Crust (9 inches)
Whisk together the milk and pudding mixes for 2-3 minutes. Add concentrate and whisk another minute. Fold in the whipped topping. Spoon into crust. Refrigerate overnight or Freeze for about 25 minutes (or until set).
CRUNCHY PEAS
CRUNCHY PEAS
16 oz frozen peas
½ cup crushed crackers
1 T grated Parmesan Cheese
2 T butter
salt
Boil peas in salt water until tender, drain.
In a small bowl combine the cracker crumbs with cheese and butter.
Pour the peas into a serving bowl and top with crumb mixture.
16 oz frozen peas
½ cup crushed crackers
1 T grated Parmesan Cheese
2 T butter
salt
Boil peas in salt water until tender, drain.
In a small bowl combine the cracker crumbs with cheese and butter.
Pour the peas into a serving bowl and top with crumb mixture.
Monday, June 8, 2009
SIMPLE BEER SALSA DIP RECIPE
SIMPLE BEER SALSA DIP RECIPE
1 Cup Hot Salsa
2 Cups Shredded American Cheese
1 Cup Shredded Monterey Jack Cheese
4 oz Cream Cheese
½ Cup Beer
In a medium saucepan, combine cheese and salsa. Cook slowly until melted, stirring frequently.
Stir in beer and continue to cook on low for 5 minutes. Serve warm.
1 Cup Hot Salsa
2 Cups Shredded American Cheese
1 Cup Shredded Monterey Jack Cheese
4 oz Cream Cheese
½ Cup Beer
In a medium saucepan, combine cheese and salsa. Cook slowly until melted, stirring frequently.
Stir in beer and continue to cook on low for 5 minutes. Serve warm.
EASY PEPPER POPPER RECIPE
EASY PEPPER POPPER RECIPE
8 oz. Cream Cheese
12 Slices Bacon, cooked crispy
20 small Sweet Bell Peppers
1 cup Cheddar Cheese
¼ cup Green Onions, chopped
Pre Heat Oven to 350 degrees
Cut each bell pepper in half and remove seeds. Crumble bacon into small bits and mix together with cheeses and onions.
Place mixture into each pepper half and Bake for 10-15 minutes or until brown and bubbly.
8 oz. Cream Cheese
12 Slices Bacon, cooked crispy
20 small Sweet Bell Peppers
1 cup Cheddar Cheese
¼ cup Green Onions, chopped
Pre Heat Oven to 350 degrees
Cut each bell pepper in half and remove seeds. Crumble bacon into small bits and mix together with cheeses and onions.
Place mixture into each pepper half and Bake for 10-15 minutes or until brown and bubbly.
PESTO SPAGHETTI AND MEATBALLS
Pesto Spaghetti and Meatballs
1 lb. frozen cooked meatballs
12 oz. box of spaghetti pasta
2 Cups. frozen bell pepper and onion stir fry mixture
1 Tbsp. olive oil
1 cup of pesto
1 cup half and half
Bake meatballs as directed on package. Set aside. Cook spaghetti as directed on package. Drain and set aside.
Meanwhile, Heat up olive oil in a large skillet and cook bell pepper and onion stir fry for 8-10 minutes. Stir in meatballs, pasta, pesto and half and half. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. Serves 4 to 6
1 lb. frozen cooked meatballs
12 oz. box of spaghetti pasta
2 Cups. frozen bell pepper and onion stir fry mixture
1 Tbsp. olive oil
1 cup of pesto
1 cup half and half
Bake meatballs as directed on package. Set aside. Cook spaghetti as directed on package. Drain and set aside.
Meanwhile, Heat up olive oil in a large skillet and cook bell pepper and onion stir fry for 8-10 minutes. Stir in meatballs, pasta, pesto and half and half. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. Serves 4 to 6
Thursday, June 4, 2009
ROASTED CUMIN CARROTS
ROASTED CUMIN CARROTS
1 ½ lbs carrots, sliced thinly lengthwise
4 T Extra Virgin Olive Oil
¼ Cup Pine Nuts
1 Orange
¼ t Ground Cumin
2 T chopped Green Onions
Salt and Pepper
Pre Heat oven to 400 degrees
Place the carrots on a rimmed baking sheet. Drizzle with half of the oil, add salt, pepper, and pine nuts. Spread into a single layer and roast until carrots are tender, about 25 minutes.
Meanwhile, mix the juice of the orange with the cumin and green onions and ½ of the oil.
Transfer carrots to a serving platter and drizzle orange mixture on top. Serve and enjoy!
1 ½ lbs carrots, sliced thinly lengthwise
4 T Extra Virgin Olive Oil
¼ Cup Pine Nuts
1 Orange
¼ t Ground Cumin
2 T chopped Green Onions
Salt and Pepper
Pre Heat oven to 400 degrees
Place the carrots on a rimmed baking sheet. Drizzle with half of the oil, add salt, pepper, and pine nuts. Spread into a single layer and roast until carrots are tender, about 25 minutes.
Meanwhile, mix the juice of the orange with the cumin and green onions and ½ of the oil.
Transfer carrots to a serving platter and drizzle orange mixture on top. Serve and enjoy!
ROASTED TARRAGON LAMB
ROASTED TARRAGON LAMB
1 ¼ lbs Top-Round Lamb
3 Garlic Cloves, minced
2 T dried Tarragon
4 T Extra Virgin Olive Oil
Salt and Pepper
Pre Heat oven to 400 degrees
Rub salt and pepper on both sides of lamb. Place lamb in a roasting pan. In a small bowl combine the garlic, tarragon and half the oil. Rub mixture over lamb and roast 25-30 minutes for medium-rare or until desired doneness.
1 ¼ lbs Top-Round Lamb
3 Garlic Cloves, minced
2 T dried Tarragon
4 T Extra Virgin Olive Oil
Salt and Pepper
Pre Heat oven to 400 degrees
Rub salt and pepper on both sides of lamb. Place lamb in a roasting pan. In a small bowl combine the garlic, tarragon and half the oil. Rub mixture over lamb and roast 25-30 minutes for medium-rare or until desired doneness.
SIMPLE MEAT AND POTATOES
SIMPLE MEAT AND POTATOES
2 lbs Beef Tenderloin
4 T Extra Virgin Olive Oil
½ cup Fresh Parsley
½ Cup grated Parmesan Cheese
1 ½ lbs Small Red Potatoes
1 Rosemary Sprig, finely chopped
Salt and Pepper
Pre Heat oven to 400 degrees
Rub salt and pepper on both sides of beef. Heat oil in ovenproof skillet and brown beef on all sides. Transfer to oven and roast 18-20 minutes for medium-rare or until desired doneness. Cool 5 minutes, slice.
Meanwhile, boil potatoes in salted water until tender. Drain.
Plate the beef with the potatoes, gently push fork into potatoes to separate skin slightly. Drizzle meat and potatoes with pan juices and add a dash of salt and pepper. Sprinkle both beef and potatoes with rosemary and parsley.
2 lbs Beef Tenderloin
4 T Extra Virgin Olive Oil
½ cup Fresh Parsley
½ Cup grated Parmesan Cheese
1 ½ lbs Small Red Potatoes
1 Rosemary Sprig, finely chopped
Salt and Pepper
Pre Heat oven to 400 degrees
Rub salt and pepper on both sides of beef. Heat oil in ovenproof skillet and brown beef on all sides. Transfer to oven and roast 18-20 minutes for medium-rare or until desired doneness. Cool 5 minutes, slice.
Meanwhile, boil potatoes in salted water until tender. Drain.
Plate the beef with the potatoes, gently push fork into potatoes to separate skin slightly. Drizzle meat and potatoes with pan juices and add a dash of salt and pepper. Sprinkle both beef and potatoes with rosemary and parsley.
NUTTY CHEESE TORTELLINI
NUTTY CHEESE TORTELLINI
1 Package refrigerated Cheese Tortellini (9 oz)
½ cup Butter
½ cup finely chopped Parsley
1/3 cup Pine Nuts
¼ cup Parmesan Cheese
Salt and Pepper to taste
Cook pasta according to the package directions.
In a medium sauce pan, melt the butter, add pine nuts and sauté for 1-2 minutes.
Stir in the tortellini and parsley and cook another 2-3 minutes. Sprinkle with Cheese and pepper and serve.
1 Package refrigerated Cheese Tortellini (9 oz)
½ cup Butter
½ cup finely chopped Parsley
1/3 cup Pine Nuts
¼ cup Parmesan Cheese
Salt and Pepper to taste
Cook pasta according to the package directions.
In a medium sauce pan, melt the butter, add pine nuts and sauté for 1-2 minutes.
Stir in the tortellini and parsley and cook another 2-3 minutes. Sprinkle with Cheese and pepper and serve.
STUFFED PORTOBELLO MUSHROOMS
STUFFED PORTOBELLO MUSHROOMS
6 Medium Portobello Mushrooms
¼ cup Goat Cheese
½ cup Roasted Sweet Red Peppers (from a jar works fine)
2 T Olive Oil
Pepper
Preheat oven to 350 degrees.
Remove and discard stems from mushrooms. Place mushrooms on a shallow roasting pan, fill with a teaspoon of goat cheese. Top with a few red peppers. Add a dash of pepper and drizzle with Olive Oil.
Bake for 15-20 minutes or until mushrooms are tender and cheese is melted.
6 Medium Portobello Mushrooms
¼ cup Goat Cheese
½ cup Roasted Sweet Red Peppers (from a jar works fine)
2 T Olive Oil
Pepper
Preheat oven to 350 degrees.
Remove and discard stems from mushrooms. Place mushrooms on a shallow roasting pan, fill with a teaspoon of goat cheese. Top with a few red peppers. Add a dash of pepper and drizzle with Olive Oil.
Bake for 15-20 minutes or until mushrooms are tender and cheese is melted.
BACON WRAPPED SHRIMP
BACON WRAPPED SHRIMP
10 Bacon Slices
20 Basil Leaves
20 Uncooked Medium Shrimp, Peeled and Deveined
½ cup crumbled Goat cheese
Balsamic Vinegar Glaze
Preheat oven to 400 degrees.
Cut each bacon slice in half widthwise. Wrap a basil leaf around each shrimp and then wrap a piece of bacon around each and secure with a toothpick.
Place shrimp on a foil lined baking sheet and cook for 15-20 minutes or until bacon is crispy.
Drizzle Glaze over shrimp. Sprinkle with Cheese and Bake another 4-5 minutes.
10 Bacon Slices
20 Basil Leaves
20 Uncooked Medium Shrimp, Peeled and Deveined
½ cup crumbled Goat cheese
Balsamic Vinegar Glaze
Preheat oven to 400 degrees.
Cut each bacon slice in half widthwise. Wrap a basil leaf around each shrimp and then wrap a piece of bacon around each and secure with a toothpick.
Place shrimp on a foil lined baking sheet and cook for 15-20 minutes or until bacon is crispy.
Drizzle Glaze over shrimp. Sprinkle with Cheese and Bake another 4-5 minutes.
BACON WRAPPED DATES
BACON WRAPPED DATES
12 Bacon Slices
1 Package of Pitted Dates
2/3 Crumbled Blue Cheese or Goat Cheese
Balsamic Vinegar Glaze
Preheat oven to 400 degrees.
Cut each bacon slice into thirds. Wrap a piece of bacon around a date and secure with a toothpick.
Place dates on a foil lined baking sheet and cook for 15-20 minutes or until bacon is crispy.
Drizzle Glaze over dates. Sprinkle with Cheese and Bake another 4-5 minutes.
12 Bacon Slices
1 Package of Pitted Dates
2/3 Crumbled Blue Cheese or Goat Cheese
Balsamic Vinegar Glaze
Preheat oven to 400 degrees.
Cut each bacon slice into thirds. Wrap a piece of bacon around a date and secure with a toothpick.
Place dates on a foil lined baking sheet and cook for 15-20 minutes or until bacon is crispy.
Drizzle Glaze over dates. Sprinkle with Cheese and Bake another 4-5 minutes.
FETA TRIANGLES
FETA TRIANGLES
1 cup tomato-Basil Feta Cheese, finely crumbled (sold in most supermarkets)
2 T finely chopped green onions
1 egg, well beaten
1 - 8 oz. can refrigerated crescent rolls
2 T parmesan cheese
Preheat oven to 375 degrees.
In a small bowl, mix together cheese, onions and ½ of the beaten egg.
Unroll dough, press perforations to seal. Cut in to 2-1/2 inch squares. Top each square with one teaspoon of feta cheese mixture. Fold over to form triangle and press edges to seal.
Place triangles 2 inches apart on a non-greased cookie sheet. Brush tops with remaining egg and sprinkle with parmesan cheese. Bake 8 to 10 minutes or until golden brown. Serve warm. Enjoy
1 cup tomato-Basil Feta Cheese, finely crumbled (sold in most supermarkets)
2 T finely chopped green onions
1 egg, well beaten
1 - 8 oz. can refrigerated crescent rolls
2 T parmesan cheese
Preheat oven to 375 degrees.
In a small bowl, mix together cheese, onions and ½ of the beaten egg.
Unroll dough, press perforations to seal. Cut in to 2-1/2 inch squares. Top each square with one teaspoon of feta cheese mixture. Fold over to form triangle and press edges to seal.
Place triangles 2 inches apart on a non-greased cookie sheet. Brush tops with remaining egg and sprinkle with parmesan cheese. Bake 8 to 10 minutes or until golden brown. Serve warm. Enjoy
SIMPLE NO BAKE ORANGE CHEESECAKE
SIMPLE NO BAKE ORANGE CHEESECAKE
1 Graham Cracker Pie Crust
16 oz cream cheese, softened
8 oz can frozen orange juice concentrate
1 can sweetened condensed milk
1 Tub Whipped Cream
Mix the cream cheese, orange juice concentrate and condensed milk with a blender until smooth. Fold in whipped cream. Pour into Crust. Place in freezer for 20-25 minutes until set.
1 Graham Cracker Pie Crust
16 oz cream cheese, softened
8 oz can frozen orange juice concentrate
1 can sweetened condensed milk
1 Tub Whipped Cream
Mix the cream cheese, orange juice concentrate and condensed milk with a blender until smooth. Fold in whipped cream. Pour into Crust. Place in freezer for 20-25 minutes until set.
BROCCOLI AND CARROT CASSEROLE
BROCCOLI AND CARROT CASSEROLE
2 cups small Broccoli Florets
1 cup sliced carrots
½ cup Sour Cream
¼ cup Milk
1½ cup shredded Sharp Cheddar Cheese
¾ cup French Fried Onions
Preheat oven to 350 degrees.
In a microwave safe bowl, place ½ cup water and carrots in bowl, cover and cook for 3-4 minutes or until carrots are tender. Drain
In an ungreased casserole dish mix together sour cream, mild and cheddar cheese until thoroughly blended. Add broccoli and carrots and mix together. Sprinkle top with onions.
Bake uncovered for 15 to 20 minutes.
2 cups small Broccoli Florets
1 cup sliced carrots
½ cup Sour Cream
¼ cup Milk
1½ cup shredded Sharp Cheddar Cheese
¾ cup French Fried Onions
Preheat oven to 350 degrees.
In a microwave safe bowl, place ½ cup water and carrots in bowl, cover and cook for 3-4 minutes or until carrots are tender. Drain
In an ungreased casserole dish mix together sour cream, mild and cheddar cheese until thoroughly blended. Add broccoli and carrots and mix together. Sprinkle top with onions.
Bake uncovered for 15 to 20 minutes.
SIMPLE BEEF STROGANOFF
SIMPLE BEEF STROGANOFF
1 lb Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta
Brown the beef and drain, add salt and pepper.
Meanwhile cook the pasta according to package directions.
Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.
1 lb Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta
Brown the beef and drain, add salt and pepper.
Meanwhile cook the pasta according to package directions.
Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.
SIMPLE CHEESY SQUASH
SIMPLE CHEESY SQUASH
1 Medium Zucchini
1 Medium Yellow Squash
1 Cup Mozzarella Cheese
¼ cup Fresh grated Parmesan Cheese
Salt and Pepper to taste
Cut the Zucchini and Squash into ¼ inch slices and place in a greased shallow 1 qt baking dish. Sprinkle with salt and pepper and add cheeses.
Broil for 7-10 minutes or until cheese is bubble. Serve immediately.
1 Medium Zucchini
1 Medium Yellow Squash
1 Cup Mozzarella Cheese
¼ cup Fresh grated Parmesan Cheese
Salt and Pepper to taste
Cut the Zucchini and Squash into ¼ inch slices and place in a greased shallow 1 qt baking dish. Sprinkle with salt and pepper and add cheeses.
Broil for 7-10 minutes or until cheese is bubble. Serve immediately.
SIMPLE EGG NOODLES
SIMPLE EGG NOODLES
1 Egg plus 3 egg yolks
2 Cups All-Purpose Flour
Chopped Parsley
Water
1 t Salt
In a mixing bowl, beat the eggs until light and fluffy on low speed with a mixer or by hand. Add the water and salt, continue mixing. Stir in the flour slowly. Turn onto a floured surface and knead until smooth. Divide into thirds. Roll out each portion to 1/8-inch thickness.
Cut noodles to desired width. Cook immediately in boiling water for 8-10 minutes or until tender. Drain and sprinkle with parsley.
1 Egg plus 3 egg yolks
2 Cups All-Purpose Flour
Chopped Parsley
Water
1 t Salt
In a mixing bowl, beat the eggs until light and fluffy on low speed with a mixer or by hand. Add the water and salt, continue mixing. Stir in the flour slowly. Turn onto a floured surface and knead until smooth. Divide into thirds. Roll out each portion to 1/8-inch thickness.
Cut noodles to desired width. Cook immediately in boiling water for 8-10 minutes or until tender. Drain and sprinkle with parsley.
SIMPLE SPICED PECANS
SIMPLE SPICED PECANS
3 cups Pecan Halves
½ cup Butter
1 ½ t Ground Cumin
½ t Cayenne Pepper
2 T Sugar
1 t salt
In a large skillet, melt butter. Add cayenne and cumin, stir for a minute. Remove from heat, stir in remaining ingredients.
Transfer to a shallow baking dish in a single layer and cook at 325 degrees for 20-25minutes or until lightly browned. Shaking pan occasionally. Serve warm or place into an airtight container and store.
3 cups Pecan Halves
½ cup Butter
1 ½ t Ground Cumin
½ t Cayenne Pepper
2 T Sugar
1 t salt
In a large skillet, melt butter. Add cayenne and cumin, stir for a minute. Remove from heat, stir in remaining ingredients.
Transfer to a shallow baking dish in a single layer and cook at 325 degrees for 20-25minutes or until lightly browned. Shaking pan occasionally. Serve warm or place into an airtight container and store.
SIMPLE GRILLED SALMON STEAKS
SIMPLE GRILLED SALMON STEAKS
6 – 6 oz Salmon Steaks, Fresh
1 T Olive Oil, Good Quality
1 lemon
1 T Rubbed Sage
2 Rosemary Sprigs, finely chopped
Salt and Pepper to Taste
In a small bowl, combine the Oil with the seasonings. Rub oil mixture over both sides of steaks.
Coat grill with cooking spray to avoid sticking then preheat grill.
Place steaks on hot grill for 5-7 minutes per side or until desired doneness.
6 – 6 oz Salmon Steaks, Fresh
1 T Olive Oil, Good Quality
1 lemon
1 T Rubbed Sage
2 Rosemary Sprigs, finely chopped
Salt and Pepper to Taste
In a small bowl, combine the Oil with the seasonings. Rub oil mixture over both sides of steaks.
Coat grill with cooking spray to avoid sticking then preheat grill.
Place steaks on hot grill for 5-7 minutes per side or until desired doneness.
SIMPLE ITALIAN GRILLED CHEESE
SIMPLE ITALIAN GRILLED CHEESE
4 T Italian Salad Dressing
8 Slices Italian Bread or Rye Bread
8 Slices Provolone Cheese
2 Tomatoes
Fresh Basil Leaves
Preheat Grill.
Slice Tomatoes into thin slices. Layer Cheese, Tomato slices and Basil Leaves between two slice of bread. Brush outside of bread with Salad Dressing and Grill for 4-5 minute each side or until nice and brown. Yield 4 servings.
4 T Italian Salad Dressing
8 Slices Italian Bread or Rye Bread
8 Slices Provolone Cheese
2 Tomatoes
Fresh Basil Leaves
Preheat Grill.
Slice Tomatoes into thin slices. Layer Cheese, Tomato slices and Basil Leaves between two slice of bread. Brush outside of bread with Salad Dressing and Grill for 4-5 minute each side or until nice and brown. Yield 4 servings.
SIMPLE LEMON ACORN SQUASH
SIMPLE LEMON ACORN SQUASH
2 Large Acorn Squash (approx 2 lbs each)
½ cup Sugar
1 Fresh Lemon
1 T Butter
Water
Salt and Pepper to taste
Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into ½” slices. Discard ends. Place slices in a large skillet with 1 cup of water. Bring to a boil, reduce heat and cover for 20 minutes or until tender.
Meanwhile, combine sugar and 2 tablespoons of water in a saucepan. Stirring occasionally, cook over medium heat until sugar melts completely and turns into a syrup. Remove from heat and cool for 10 minutes. Add juice from 1 fresh lemon,butter, salt and pepper. Stir until butter melts.
Place squash on a serving platter and top with syrup mixture. Serve warm.
2 Large Acorn Squash (approx 2 lbs each)
½ cup Sugar
1 Fresh Lemon
1 T Butter
Water
Salt and Pepper to taste
Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into ½” slices. Discard ends. Place slices in a large skillet with 1 cup of water. Bring to a boil, reduce heat and cover for 20 minutes or until tender.
Meanwhile, combine sugar and 2 tablespoons of water in a saucepan. Stirring occasionally, cook over medium heat until sugar melts completely and turns into a syrup. Remove from heat and cool for 10 minutes. Add juice from 1 fresh lemon,butter, salt and pepper. Stir until butter melts.
Place squash on a serving platter and top with syrup mixture. Serve warm.
SIMPLE CRANBERRY SWEET POTATOES
SIMPLE CRANBERRY SWEET POTATOES
2 Cans (15 oz) cut Sweet Potatoes, Drained
1 Cup frozen Cranberries
¼ Cup Chopped Pecans or Walnuts
½ cup Orange Marmalade
Preheat oven to 350 degrees
Place Sweet Potatoes in a greased 2 inch Baking Dish. Add Cranberries and Pecans. Spread marmalade over top. Cover and bake for 25-30 minutes or until heated through.
2 Cans (15 oz) cut Sweet Potatoes, Drained
1 Cup frozen Cranberries
¼ Cup Chopped Pecans or Walnuts
½ cup Orange Marmalade
Preheat oven to 350 degrees
Place Sweet Potatoes in a greased 2 inch Baking Dish. Add Cranberries and Pecans. Spread marmalade over top. Cover and bake for 25-30 minutes or until heated through.
Wednesday, June 3, 2009
APPLE DIJON CARROTS
APPLE DIJON CARROTS
10 oz. pkg. baby carrots
1/2 cup apple juice
2 tablespoons apple jelly
1 Tbsp. Dijon mustard
Salt and Pepper to taste
Place carrots and juice in medium saucepan and bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until carrots are tender. Uncover and add jelly, mustard, salt and pepper. Cook over medium heat for 5-10 more minutes, stirring frequently.
10 oz. pkg. baby carrots
1/2 cup apple juice
2 tablespoons apple jelly
1 Tbsp. Dijon mustard
Salt and Pepper to taste
Place carrots and juice in medium saucepan and bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until carrots are tender. Uncover and add jelly, mustard, salt and pepper. Cook over medium heat for 5-10 more minutes, stirring frequently.
CHOCOLATE & PEANUT BUTTER PARFAITS
CHOCOLATE & PEANUT BUTTER PARFAITS
¾ Cup Peanut Butter Chips
1 ½ cups premade chocolate pudding
1 Cup Heaving Whipping Cream
Heat ½ cup cream in a medium bowl in microwave until slightly boiling. Add Peanut butter and whisk until smooth. Continue to whisk and slowly add remaining cream. Cover and Refrigerate overnight.
Prior to serving, beat with mixer until soft peak forms. Repeat layers of pudding and peanut butter mixture in parfait or dessert cups.
Do not keep in refrigerator longer than 1 day.
¾ Cup Peanut Butter Chips
1 ½ cups premade chocolate pudding
1 Cup Heaving Whipping Cream
Heat ½ cup cream in a medium bowl in microwave until slightly boiling. Add Peanut butter and whisk until smooth. Continue to whisk and slowly add remaining cream. Cover and Refrigerate overnight.
Prior to serving, beat with mixer until soft peak forms. Repeat layers of pudding and peanut butter mixture in parfait or dessert cups.
Do not keep in refrigerator longer than 1 day.
APRICOT CHICKEN
APRICOT CHICKEN
4 Boneless Skinless Chicken Breasts
1 T fresh grated ginger root
½ cup Apricot Preserves
1/3 cup Italian Salad Dressing
Place all ingredients into a plastic bag and shake well. Refrigerate overnight. Place chicken and marinade in baking dish and bake at 350 degrees for 20-25 minutes or until chicken is thoroughly cooked.
4 Boneless Skinless Chicken Breasts
1 T fresh grated ginger root
½ cup Apricot Preserves
1/3 cup Italian Salad Dressing
Place all ingredients into a plastic bag and shake well. Refrigerate overnight. Place chicken and marinade in baking dish and bake at 350 degrees for 20-25 minutes or until chicken is thoroughly cooked.
BALSAMIC CHICKEN SALAD
BALSAMIC CHICKEN SALAD
1 Package Ready to Eat Salad Mix
Refrigerated sliced Grilled Chicken Breast
½ lb Feta Cheese
½ cup Balsamic Vinaigrette dressing
Slice Chicken Breasts into strip. Toss with remaining ingredients.
1 Package Ready to Eat Salad Mix
Refrigerated sliced Grilled Chicken Breast
½ lb Feta Cheese
½ cup Balsamic Vinaigrette dressing
Slice Chicken Breasts into strip. Toss with remaining ingredients.
GRILLED BACON CHICKEN
GRILLED BACON CHICKEN
4 Boneless Skinless Chicken Breasts
1 T dried Italian Seasoning
4 slices uncooked Bacon, cut into thirds
Sprinkle Chicken with seasoning. Top chicken with bacon slices. Bake in 400 degree oven for 20 minutes or until juices run clear. Broil a few minutes until bacon is crisp.
4 Boneless Skinless Chicken Breasts
1 T dried Italian Seasoning
4 slices uncooked Bacon, cut into thirds
Sprinkle Chicken with seasoning. Top chicken with bacon slices. Bake in 400 degree oven for 20 minutes or until juices run clear. Broil a few minutes until bacon is crisp.
ROSEMARY POTATOES
ROSEMARY POTATOES
1 lb baby White Potatoes, halved
2 Rosemary Sprigs
1 small garlic clove, minced
1 T Butter
Salt and Pepper to Taste
Toss all ingredients together.
Bake at 400 degrees for 20, then broil for a couple of minutes until brown.
1 lb baby White Potatoes, halved
2 Rosemary Sprigs
1 small garlic clove, minced
1 T Butter
Salt and Pepper to Taste
Toss all ingredients together.
Bake at 400 degrees for 20, then broil for a couple of minutes until brown.
GINGER PINEAPPLE RICE
GINGER PINEAPPLE RICE
1 – 20 oz. Can Pineapples in Heavy Syrup
½ Cup Light Brown Sugar
2 T Soy Sauce
1 t Ginger
2 cups Cooked Rice
Pour pineapple syrup into a saucepan and bring to a boil. Lower heat and stir in brown sugar until it dissolves completely. Add ginger and soy and keep warm.
Place pineapple rings on a hot grill and grill for approx. 2-3 minutes on each side.
Place grilled pineapples on top of cooked rice, pour sauce over rice. Enjoy!
1 – 20 oz. Can Pineapples in Heavy Syrup
½ Cup Light Brown Sugar
2 T Soy Sauce
1 t Ginger
2 cups Cooked Rice
Pour pineapple syrup into a saucepan and bring to a boil. Lower heat and stir in brown sugar until it dissolves completely. Add ginger and soy and keep warm.
Place pineapple rings on a hot grill and grill for approx. 2-3 minutes on each side.
Place grilled pineapples on top of cooked rice, pour sauce over rice. Enjoy!
GARLIC CORN
GARLIC CORN
2 Cans Corn or 16 oz. frozen package of corn, thawed
½ cup finely chopped onion
2 T Butter
½ t minced garlic
¼ cup Finely Chopped Parsley
In a large skillet, sauté corn, garlic and onion in butter for 6-8 minutes or until tender. Stir in the parsley, and season with salt and pepper.
2 Cans Corn or 16 oz. frozen package of corn, thawed
½ cup finely chopped onion
2 T Butter
½ t minced garlic
¼ cup Finely Chopped Parsley
In a large skillet, sauté corn, garlic and onion in butter for 6-8 minutes or until tender. Stir in the parsley, and season with salt and pepper.
HONEY MUSTARD GRILLED TUNA STEAKS
HONEY MUSTARD GRILLED TUNA STEAKS
½ cup Honey Mustard Sauce
1 garlic clove, minced
1 to 1 ½ lb Tuna Steaks
Marinate the tuna in the garlic and sauce for about 15-20 minutes. Preheat Grill.
Remove Tuna from the marinade. Grill Tuna 2-4 minutes on each side or until desired doneness. Meanwhile transfer marinade to a small saucepan and bring to a boil.
Remove Tuna from grill and drizzle with hot marinade.
½ cup Honey Mustard Sauce
1 garlic clove, minced
1 to 1 ½ lb Tuna Steaks
Marinate the tuna in the garlic and sauce for about 15-20 minutes. Preheat Grill.
Remove Tuna from the marinade. Grill Tuna 2-4 minutes on each side or until desired doneness. Meanwhile transfer marinade to a small saucepan and bring to a boil.
Remove Tuna from grill and drizzle with hot marinade.
APPLE TURNOVERS
APPLE TURNOVERS
2 sheets Puff Pastry
1 can Apple Pie Filling
2 T milk
Cut thawed pastries into quarters. Fill one side of the quarter with Pie Filling and then fold over turnovers. Glace with milk and bake in 350 degree pre heated oven for 10 minutes or until golden brown. Serve Hot!
2 sheets Puff Pastry
1 can Apple Pie Filling
2 T milk
Cut thawed pastries into quarters. Fill one side of the quarter with Pie Filling and then fold over turnovers. Glace with milk and bake in 350 degree pre heated oven for 10 minutes or until golden brown. Serve Hot!
ROASTED ASPARAGUS IN ORANGE SAUCE
ROASTED ASPARAGUS IN ORANGE SAUCE
2 lbs Asparagus
1 Can mandarin oranges
2 T Olive Oil
Salt and Pepper
Drain and Puree the oranges in a blender.
Trim the stalks of the asparagus. Drizzle rimmed baking sheet with Olive Oil. Place the asparagus onto baking sheet and shake so that asparagus is coated in Olive Oil. Sprinkle Salt and Pepper. Roast for 8 to 10 minutes shaking the pan several times to avoid sticking.
Transfer asparagus to a skillet, add oranges, cover. 5 minutes prior to serving turn burner on high, cook until tender. Serve and Enjoy!
2 lbs Asparagus
1 Can mandarin oranges
2 T Olive Oil
Salt and Pepper
Drain and Puree the oranges in a blender.
Trim the stalks of the asparagus. Drizzle rimmed baking sheet with Olive Oil. Place the asparagus onto baking sheet and shake so that asparagus is coated in Olive Oil. Sprinkle Salt and Pepper. Roast for 8 to 10 minutes shaking the pan several times to avoid sticking.
Transfer asparagus to a skillet, add oranges, cover. 5 minutes prior to serving turn burner on high, cook until tender. Serve and Enjoy!
SPINACH QUESADILLAS
SPINACH QUESADILLAS
16 oz. Bag of Frozen Spinach
2 cups Cheese, Pepper Jack of Gruyere work well
10 Flour Tortillas
Thaw and drain spinach. Lay spinach on a paper towel and squeeze out water. Lay out five tortillas and sprinkle with cheese, add the spinach and then top with the remaining cheese. Add remaining 5 Tortillas and press together.
16 oz. Bag of Frozen Spinach
2 cups Cheese, Pepper Jack of Gruyere work well
10 Flour Tortillas
Thaw and drain spinach. Lay spinach on a paper towel and squeeze out water. Lay out five tortillas and sprinkle with cheese, add the spinach and then top with the remaining cheese. Add remaining 5 Tortillas and press together.
GREEN BEAN ALMONDINE
GREEN BEAN ALMONDINE
1-1.5 lbs Fresh Green Beans
2 T Butter
½ cup Slivered Almonds
Salt and Pepper to Taste
Sauté almonds in butter until lightly browned being careful not to burn. Add green beans and continue to sauté for 4 to 5 more minutes. Add salt and pepper.
1-1.5 lbs Fresh Green Beans
2 T Butter
½ cup Slivered Almonds
Salt and Pepper to Taste
Sauté almonds in butter until lightly browned being careful not to burn. Add green beans and continue to sauté for 4 to 5 more minutes. Add salt and pepper.
Beef Alfredo
Beef Alfredo
1 jar Alfredo Sauce
1 lb ground beef
1 pkg pasta, favorite type
Cook pasta according to package directions. Brown ground beef and drain fat. Add Alfredo Sauce to cooked beef and heat thoroughly. Pour over Pasta and Toss.
1 jar Alfredo Sauce
1 lb ground beef
1 pkg pasta, favorite type
Cook pasta according to package directions. Brown ground beef and drain fat. Add Alfredo Sauce to cooked beef and heat thoroughly. Pour over Pasta and Toss.
ITALIAN FLANK STEAKS
ITALIAN FLANK STEAKS
1 lb Flank Steak
2 T Olive Oil
2 envelopes Italian Salad Dressing Mix
Mix all Ingredients in a plastic Bag and refrigerate overnight.
Place steaks on grill and grill for 5 minutes per side or until reached desired doneness.
Enjoy!
1 lb Flank Steak
2 T Olive Oil
2 envelopes Italian Salad Dressing Mix
Mix all Ingredients in a plastic Bag and refrigerate overnight.
Place steaks on grill and grill for 5 minutes per side or until reached desired doneness.
Enjoy!
EASY CROCKPOT SPINACH ARTICHOKE DIP
EASY CROCKPOT SPINACH ARTICHOKE DIP
1-1/2 cups frozen cut leaf spinach
14 oz. can artichoke hearts, drained and chopped
1/2 cup purchased Alfredo sauce
1/2 cup mayonnaise
1-1/2 cups shredded Jack
1 (8-ounce) package cream cheese, cubed
1/4 tsp. salt
1/8 tsp. pepper
Thaw and drain spinach. Lay spinach on a paper towel and squeeze out water. Chop. Mix all ingredients into a 2 quart slow cooker. Cover and cook on low for 2-3 hours. Serve with your favorite dippers.
Back to Cooking 4 Easy Moms
1-1/2 cups frozen cut leaf spinach
14 oz. can artichoke hearts, drained and chopped
1/2 cup purchased Alfredo sauce
1/2 cup mayonnaise
1-1/2 cups shredded Jack
1 (8-ounce) package cream cheese, cubed
1/4 tsp. salt
1/8 tsp. pepper
Thaw and drain spinach. Lay spinach on a paper towel and squeeze out water. Chop. Mix all ingredients into a 2 quart slow cooker. Cover and cook on low for 2-3 hours. Serve with your favorite dippers.
Back to Cooking 4 Easy Moms
EASY CROCKPOT BBQ CHICKEN DRUMS
EASY CROCKPOT BBQ CHICKEN DRUMS
3 lbs. chicken drummies, thawed if frozen
1-1/4 cups barbecue sauce
2 Tbsp. chili sauce
1/4 cup honey
3 cloves garlic, minced
Salt and pepper to taste
Pat chicken dry and place on a broiler pan. Broil 8-10 minutes, rotating often until chicken is browned on all sides.
Stir in all ingredients in a 3-4 quart slow cooker, add chicken. Cover and cook on low for 4-5 hours. Serve Hot.
3 lbs. chicken drummies, thawed if frozen
1-1/4 cups barbecue sauce
2 Tbsp. chili sauce
1/4 cup honey
3 cloves garlic, minced
Salt and pepper to taste
Pat chicken dry and place on a broiler pan. Broil 8-10 minutes, rotating often until chicken is browned on all sides.
Stir in all ingredients in a 3-4 quart slow cooker, add chicken. Cover and cook on low for 4-5 hours. Serve Hot.
PESTO STUFFED STEAKS
PESTO STUFFED STEAKS
4 (1/2 lb.) beef rib eye steaks, about 1-1/4" thick
1/2 cup basil pesto
6 Tbsp. grated Parmesan cheese
2 ounces softened cream cheese
2 tablespoons minced green onion
1 Tbsp. olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
Heat grill. Cut into side of each steak, forming a deep pocket. Be careful not to cut through to opposite side.
In small bowl, mix pesto, Parmesan cheese, cream cheese, and green onion and spread into pockets. Press closed and drizzle oil over beef.
Sprinkle with salt and pepper. Place steaks carefully on grill and cook 4-5" from medium coals for 12-15 minutes for medium doneness, turning once. Remove from grill, cover, and let stand for 5-10 minutes. Cut beef into thick strips to serve. 4 servings
Source: Busycooks.about.com
4 (1/2 lb.) beef rib eye steaks, about 1-1/4" thick
1/2 cup basil pesto
6 Tbsp. grated Parmesan cheese
2 ounces softened cream cheese
2 tablespoons minced green onion
1 Tbsp. olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
Heat grill. Cut into side of each steak, forming a deep pocket. Be careful not to cut through to opposite side.
In small bowl, mix pesto, Parmesan cheese, cream cheese, and green onion and spread into pockets. Press closed and drizzle oil over beef.
Sprinkle with salt and pepper. Place steaks carefully on grill and cook 4-5" from medium coals for 12-15 minutes for medium doneness, turning once. Remove from grill, cover, and let stand for 5-10 minutes. Cut beef into thick strips to serve. 4 servings
Source: Busycooks.about.com
EASY CROCKPOT MEATBALLS
EASY CROCKPOT MEATBALLS
3 lbs. frozen cooked meatballs
1 envelope dry onion soup mix
3 cloves garlic, minced
10 oz. jar brown gravy
3 Tbsp. water
1/8 tsp. pepper
Mix all ingredients into a 4-6 quart slow cooker. Cover and cook on low for 4-5 hours or overnight.
3 lbs. frozen cooked meatballs
1 envelope dry onion soup mix
3 cloves garlic, minced
10 oz. jar brown gravy
3 Tbsp. water
1/8 tsp. pepper
Mix all ingredients into a 4-6 quart slow cooker. Cover and cook on low for 4-5 hours or overnight.
CROCKPOT CHESSE DIP WITH BEER
CROCKPOT CHESSE DIP WITH BEER
1 Can of your favorite beer
¼ t Tabasco Sauce
1 lb. processed cheese spread, cut into cubes
1 jar of your favorite salsa
Mix all ingredients into a 1-2 quart slow cooker. Cover and cook on high for 40 minutes until cheese melts thoroughly. Stirring occasionally.
Turn heat to low and stir. Tip: if you continue stirring dip should last a few hours. For variations, add ½ lb cooked ground beef. Serve with chips, bread cubes or crackers. Enjoy!
1 Can of your favorite beer
¼ t Tabasco Sauce
1 lb. processed cheese spread, cut into cubes
1 jar of your favorite salsa
Mix all ingredients into a 1-2 quart slow cooker. Cover and cook on high for 40 minutes until cheese melts thoroughly. Stirring occasionally.
Turn heat to low and stir. Tip: if you continue stirring dip should last a few hours. For variations, add ½ lb cooked ground beef. Serve with chips, bread cubes or crackers. Enjoy!
PEACHED BRIE
PEACHED BRIE
8 oz. Brie cheese
2 T raspberry preserves
1 cup diced peaches, drained
1 T light brown sugar
1 loaf French bread, sliced
Preheat oven to 400 degrees.
Place Brie in a shallow baking dish and spread preserves evenly over the top. Top with peaches and brown sugar.
Bake for 10-12 minutes or until cheese softens. Serve with French bread or crackers. Enjoy!
8 oz. Brie cheese
2 T raspberry preserves
1 cup diced peaches, drained
1 T light brown sugar
1 loaf French bread, sliced
Preheat oven to 400 degrees.
Place Brie in a shallow baking dish and spread preserves evenly over the top. Top with peaches and brown sugar.
Bake for 10-12 minutes or until cheese softens. Serve with French bread or crackers. Enjoy!
STUFFED CHERRY TOMATOES
STUFFED CHERRY TOMATOES
2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (NOT packaged)
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves
1 small can water chestnuts, drained
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the mixture. Chill in fridge for at least 2 hours or overnight to blend flavors.
These tomatoes will be a hit at any party, change it up a bit and add bacon instead of the water chestnuts. Enjoy!
2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (NOT packaged)
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves
1 small can water chestnuts, drained
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the mixture. Chill in fridge for at least 2 hours or overnight to blend flavors.
These tomatoes will be a hit at any party, change it up a bit and add bacon instead of the water chestnuts. Enjoy!
BALSAMIC GRILLED STEAKS
Balsamic Grilled Steaks
1 lb Flank Steaks
¼ cup Italian Salad Dressing
2 T Balsamic vinegar
Salt and Pepper to taste
Place all ingredients in a plastic bag and shake well. Allow to marinate for 10 minutes.
Preheat Grill.
Place steaks on grill and grill for 5 minutes per side or until reached desired doneness.
Enjoy!
1 lb Flank Steaks
¼ cup Italian Salad Dressing
2 T Balsamic vinegar
Salt and Pepper to taste
Place all ingredients in a plastic bag and shake well. Allow to marinate for 10 minutes.
Preheat Grill.
Place steaks on grill and grill for 5 minutes per side or until reached desired doneness.
Enjoy!
GARLIC LIME CHICKEN
GARLIC LIME CHICKEN
6 – Skinless, boneless chicken breast – cut into 1” chunks
1 cup butter
2 medium garlic heads, diced
1 cup all-purpose flour
1 lime
1 T lemon pepper seasoning
1 t each salt and pepper
Salt and pepper to taste
Place chicken, flour, salt, pepper and lemon pepper seasoning in a plastic bag and shake well.
Melt butter in a large skillet over medium heat, add garlic and sauté 3 to 4 minutes, until it starts to change color. Sauté chicken in garlic butter mixture for 10 to 15 minutes, or until juices run clear.
Squeeze lime over cooked chicken and add salt, pepper and lemon pepper seasoning to taste. Enjoy!
6 – Skinless, boneless chicken breast – cut into 1” chunks
1 cup butter
2 medium garlic heads, diced
1 cup all-purpose flour
1 lime
1 T lemon pepper seasoning
1 t each salt and pepper
Salt and pepper to taste
Place chicken, flour, salt, pepper and lemon pepper seasoning in a plastic bag and shake well.
Melt butter in a large skillet over medium heat, add garlic and sauté 3 to 4 minutes, until it starts to change color. Sauté chicken in garlic butter mixture for 10 to 15 minutes, or until juices run clear.
Squeeze lime over cooked chicken and add salt, pepper and lemon pepper seasoning to taste. Enjoy!
Monday, June 1, 2009
Garlic Chicken
GARLIC CHICKEN RECIPE
4 chicken breasts
2 garlic cloves
4 teaspoons of lemon juice
2 teaspoons of vegetable oil
Salt and Pepper to taste
Mix the juice, garlic and oil in a bowl. Pour the sauce on the chicken breasts in a baking pan. Bake the chicken breasts at 375 degrees for 20-25 minutes or until juices run clear. Enjoy
4 chicken breasts
2 garlic cloves
4 teaspoons of lemon juice
2 teaspoons of vegetable oil
Salt and Pepper to taste
Mix the juice, garlic and oil in a bowl. Pour the sauce on the chicken breasts in a baking pan. Bake the chicken breasts at 375 degrees for 20-25 minutes or until juices run clear. Enjoy
Southern Pork Chops
2 tablespoons vegetable oil
1 (1 ounce) package dry onion soup mix
6 boneless pork chops
3/4 cup white wine
1/2 cup heavy cream
2 tablespoon garlic powder
salt and ground black pepper to taste
Heat the oil in a large, deep skillet over medium heat. Sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.
1 (1 ounce) package dry onion soup mix
6 boneless pork chops
3/4 cup white wine
1/2 cup heavy cream
2 tablespoon garlic powder
salt and ground black pepper to taste
Heat the oil in a large, deep skillet over medium heat. Sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.
Dill Lemon Salmon
1 - 1/2 cups French Fried Onions
1/2 teaspoon dill weed
1/2 teaspoon lemon pepper
6 (4 ounce) fillets salmon
3 tablespoons Spicy Brown Mustard
Mix French Fried Onions, dill and lemon pepper in plastic bag. Crush with hands or rolling pin.
Brush salmon with mustard. Coat top of salmon pieces with seasoned onion crumbs; press firmly to adhere.
Bake salmon on a foil-lined baking sheet at 350 degrees F for 20 minutes or until opaque in center
1/2 teaspoon dill weed
1/2 teaspoon lemon pepper
6 (4 ounce) fillets salmon
3 tablespoons Spicy Brown Mustard
Mix French Fried Onions, dill and lemon pepper in plastic bag. Crush with hands or rolling pin.
Brush salmon with mustard. Coat top of salmon pieces with seasoned onion crumbs; press firmly to adhere.
Bake salmon on a foil-lined baking sheet at 350 degrees F for 20 minutes or until opaque in center
Subscribe to:
Posts (Atom)
