1 package (8 ounces) Cream Cheese, Softened
1/2 cup of butter , Softened if you want to form a ball or melted in the microwave if you want a dip consistency.
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips (make sure that they are the miniature chips)
Graham cracker sticks ( Can use graham crackers but sticks are easier for dipping)
Can add 3/4 cup of finely chopped pecans if desired
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined With a spoon stir in chocolate chips.
If making the dip, add nuts if desired and it is ready to eat.
If making a ball, cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll ball in pecans.
Serve with graham crackers sticks or graham crackers.
August 29, 2009
August 14, 2009
Coconut cake
Ingredients:
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 3/4 cups sugar
• 3 eggs
• 1 1/2 cups of sour cream
• 1 3/4 cups of self-rising flour
• 1/2 cup of milk
• 1 tablespoon coconut extract
• 1 1/4 cups coconut, toasted and cooled
Method:
Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and mix well. Add the flour alternately with the milk, mixing well after each addition. Mix in the coconut extract and then the toasted coconut. Spread the batter in a deep round cake pan. Bake for 50 to 60 minutes or until the cake tests done. Cool in the pan for several minutes and remove to a wire rack to cool completely. Chill in the refrigerator. Trim off the top of the chilled cake to make it level and cut the cake carefully into 3 layers with a large bread knife.
Spread Creamy Frosting between the layers and over the top and side of the cake. Garnish with additional toasted coconut.
You may bake the cake in 3 layers if preferred, adjusting the baking time accordingly.
Creamy Frosting
Ingredients:
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup shortening
• 6 ounces cream cheese, softened
• 1 (1 pound) package confectioners' sugar
• 1 tablespoon water
• Garnish: Additional toasted coconut
Method:
Cream the butter, shortening and cream cheese in a mixing bowl until light. Sift in the confectioner's sugar and mix until fluffy. Add the water and beat until smooth. Fills and frosts one cake.
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 3/4 cups sugar
• 3 eggs
• 1 1/2 cups of sour cream
• 1 3/4 cups of self-rising flour
• 1/2 cup of milk
• 1 tablespoon coconut extract
• 1 1/4 cups coconut, toasted and cooled
Method:
Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and mix well. Add the flour alternately with the milk, mixing well after each addition. Mix in the coconut extract and then the toasted coconut. Spread the batter in a deep round cake pan. Bake for 50 to 60 minutes or until the cake tests done. Cool in the pan for several minutes and remove to a wire rack to cool completely. Chill in the refrigerator. Trim off the top of the chilled cake to make it level and cut the cake carefully into 3 layers with a large bread knife.
Spread Creamy Frosting between the layers and over the top and side of the cake. Garnish with additional toasted coconut.
You may bake the cake in 3 layers if preferred, adjusting the baking time accordingly.
Creamy Frosting
Ingredients:
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup shortening
• 6 ounces cream cheese, softened
• 1 (1 pound) package confectioners' sugar
• 1 tablespoon water
• Garnish: Additional toasted coconut
Method:
Cream the butter, shortening and cream cheese in a mixing bowl until light. Sift in the confectioner's sugar and mix until fluffy. Add the water and beat until smooth. Fills and frosts one cake.
August 13, 2009
Cinnamon rolls
Makes twelve
Ingredients:
• 1 1/2 cups warm water
• 1/4 cup sugar
• 1 envelope (2 1/4 teaspoons) quick-rising dry yeast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 3 1/2 cups (or more) all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons cinnamon
• 1 1/2 cups sugar
Method:
Mix the warm water and 1/4 cup sugar in a large mixing bowl. Sprinkle the yeast over the mixture and let stand until foamy. Stir in the oil and salt. Add the flour 1 cup at a time, mixing constantly with a dough hook to form a soft dough. Add additional flour if the dough is sticky.
Knead the dough for 10 minutes or until smooth and elastic. Place in a lightly oiled large bowl, turning to coat surface. Let stand, covered with plastic wrap and towel, in a warm place for 1 hour or until doubled in bulk.
Roll the dough gently to a 10x6-inch rectangle on a floured surface. Mix the butter, cinnamon and 1 1/2 cups sugar in a bowl and beat until smooth. Spread 1 cup of the butter mixture over the dough with a spatula. Roll the dough to form a log, enclosing the butter mixture; pinch the ends and seam to seal. Spread the remaining butter mixture in a 10x15-inch baking pan. Cut the log crosswise into 12 portions. Arrange evenly with the cut sides down in the prepared pan. Cover with plastic wrap and let rise for 30 minutes or until puffed. Preheat the oven to 325 degrees. Bake the rolls for 35 minutes or until golden brown. Loosen the rolls from the edges of the pan with a sharp knife and place a large baking sheet over the pan. Invert the rolls onto the baking sheet. Serve warm.
Ingredients:
• 1 1/2 cups warm water
• 1/4 cup sugar
• 1 envelope (2 1/4 teaspoons) quick-rising dry yeast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 3 1/2 cups (or more) all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons cinnamon
• 1 1/2 cups sugar
Method:
Mix the warm water and 1/4 cup sugar in a large mixing bowl. Sprinkle the yeast over the mixture and let stand until foamy. Stir in the oil and salt. Add the flour 1 cup at a time, mixing constantly with a dough hook to form a soft dough. Add additional flour if the dough is sticky.
Knead the dough for 10 minutes or until smooth and elastic. Place in a lightly oiled large bowl, turning to coat surface. Let stand, covered with plastic wrap and towel, in a warm place for 1 hour or until doubled in bulk.
Roll the dough gently to a 10x6-inch rectangle on a floured surface. Mix the butter, cinnamon and 1 1/2 cups sugar in a bowl and beat until smooth. Spread 1 cup of the butter mixture over the dough with a spatula. Roll the dough to form a log, enclosing the butter mixture; pinch the ends and seam to seal. Spread the remaining butter mixture in a 10x15-inch baking pan. Cut the log crosswise into 12 portions. Arrange evenly with the cut sides down in the prepared pan. Cover with plastic wrap and let rise for 30 minutes or until puffed. Preheat the oven to 325 degrees. Bake the rolls for 35 minutes or until golden brown. Loosen the rolls from the edges of the pan with a sharp knife and place a large baking sheet over the pan. Invert the rolls onto the baking sheet. Serve warm.
August 12, 2009
Biltmore's Deerpark- Tomato Vidalia Gratin
Tomato Vidalia Gratin
Vidalia onions are a naturally sweet variety of onion grown in Vidalia, Georgia. If Vidalia onions are not available, yellow or white onions can be used in this recipe, but they will not have as much sweetness.
Ingredients:
• 1 unbaked (9-inch) deep-dish pie shell
• 1 very large slicing tomato, sliced
• 1/2 cup chopped fresh basil
• 1 cup chopped Vidalia onion
• 1 cup (4-ounces) shredded Cheddar cheese
• 1 cup (4-ounces) shredded mozzarella cheese
• 1/2 cup mayonnaise, or enough to bind the mixture
• 1 pound bacon, crisp-fried and chopped
• 1/2 teaspoon pepper
Method:
Preheat the oven to 350 degrees. Bake the pie shell for 8 minutes or just until light brown. Cool for 5 minutes. Arrange the tomato slices in the pie shell and sprinkle with the basil and onion.
Mix the Cheddar cheese, mozzarella cheese, mayonnaise and bacon in a bowl. Season with the pepper. Press the cheese mixture over the vegetables, Bake for 20 to 25 minutes or until golden brown. Cool for 5 to 10 minutes before serving. Serves four to six.
Vidalia onions are a naturally sweet variety of onion grown in Vidalia, Georgia. If Vidalia onions are not available, yellow or white onions can be used in this recipe, but they will not have as much sweetness.
Ingredients:
• 1 unbaked (9-inch) deep-dish pie shell
• 1 very large slicing tomato, sliced
• 1/2 cup chopped fresh basil
• 1 cup chopped Vidalia onion
• 1 cup (4-ounces) shredded Cheddar cheese
• 1 cup (4-ounces) shredded mozzarella cheese
• 1/2 cup mayonnaise, or enough to bind the mixture
• 1 pound bacon, crisp-fried and chopped
• 1/2 teaspoon pepper
Method:
Preheat the oven to 350 degrees. Bake the pie shell for 8 minutes or just until light brown. Cool for 5 minutes. Arrange the tomato slices in the pie shell and sprinkle with the basil and onion.
Mix the Cheddar cheese, mozzarella cheese, mayonnaise and bacon in a bowl. Season with the pepper. Press the cheese mixture over the vegetables, Bake for 20 to 25 minutes or until golden brown. Cool for 5 to 10 minutes before serving. Serves four to six.
August 11, 2009
Parmesan stuffed chicken with melted strawberries
3 cups fresh strawberries (halve or quarter if large berries)
2 Tbsp. white balsamic vinegar or white wine vinegar
1/4 cup strawberry jam
Sea salt or salt and black pepper
6 boneless, skinless chicken breast halves (about 3 lb.)
3 oz. Parmesan or white cheddar cheese
6 large fresh basil leaves
1 Tbsp. olive oil
2 cloves garlic, minced
Snipped fresh basil
Directions
1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.
2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.
Nutrition Facts
Calories 395, Total Fat (g) 9, Saturated Fat (g) 4, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 142, Sodium (mg) 461, Carbohydrate (g) 17, Total Sugar (g) 11, Fiber (g) 2, Protein (g) 58, Vitamin C (DV%) 78, Calcium (DV%) 22, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
2 Tbsp. white balsamic vinegar or white wine vinegar
1/4 cup strawberry jam
Sea salt or salt and black pepper
6 boneless, skinless chicken breast halves (about 3 lb.)
3 oz. Parmesan or white cheddar cheese
6 large fresh basil leaves
1 Tbsp. olive oil
2 cloves garlic, minced
Snipped fresh basil
Directions
1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.
2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.
Nutrition Facts
Calories 395, Total Fat (g) 9, Saturated Fat (g) 4, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 142, Sodium (mg) 461, Carbohydrate (g) 17, Total Sugar (g) 11, Fiber (g) 2, Protein (g) 58, Vitamin C (DV%) 78, Calcium (DV%) 22, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
August 10, 2009
Campbell's Italian chicken
1 tbsp. vegetable oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomatoes
1 tbsp. butter
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, parsley, basil and tomato in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.
Serves 6.
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomatoes
1 tbsp. butter
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, parsley, basil and tomato in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.
Serves 6.
August 9, 2009
Orange infused vanilla ice cream from Biltmore Estate
Ingredients:
5 cups Heavy cream
2 cups Half and Half
1 Vanilla Bean
1 cup Sugar
12 Egg yolks
Orange Zest from 1 orange
Method:
You will need an ice cream maker for this recipe.
Heat together heavy cream, half and half, vanilla bean and sugar. Bring just to a simmer.
Temper in the egg yolks by slowly whisking them in a little at a time. Be sure liquid is not too hot, as you will curdle the eggs.
Cook mixture until it begins to thicken, then whisk in the orange zest until it is smooth.
Add the mixture to an ice cream maker. Freeze any leftovers in the desired container
5 cups Heavy cream
2 cups Half and Half
1 Vanilla Bean
1 cup Sugar
12 Egg yolks
Orange Zest from 1 orange
Method:
You will need an ice cream maker for this recipe.
Heat together heavy cream, half and half, vanilla bean and sugar. Bring just to a simmer.
Temper in the egg yolks by slowly whisking them in a little at a time. Be sure liquid is not too hot, as you will curdle the eggs.
Cook mixture until it begins to thicken, then whisk in the orange zest until it is smooth.
Add the mixture to an ice cream maker. Freeze any leftovers in the desired container
August 8, 2009
Grandma's Banana Pudding
The end result here is the world’s best banana pudding. Sure. It takes a little time and effort. Most really fabulous dishes do. This one is worth every second.
Grandma’s Banana Pudding from Scratch
Basic Pudding
2 cups scalded milk (cook until it forms a little skin on top - careful and don't scorch the bottom)
¾ cup sugar
¼ tsp salt
1/3 cup plain flour
2 eggs (only use the yolks for the pudding part of the recipe)
1 ½ tsp lemon juice (or vanilla flavoring is fine and what I use)
Meringue
2 egg whites (left over from the two egg yolks used in the pudding)
2 tsp sugar
Other Items Needed
3 or 4 bananas
Vanilla Wafer cookies
Directions:
First scald the milk. Heat it until it forms a little skin on top. Do not use high heat and burn the bottom of the milk.
Combine the sugar, salt, and flour and stir into the scalded milk. Pour this right in the pan where the milk has just been scalded.
Cook over low to medium heat until the mixture thickens to a pudding consistency.
Take a spoon of the hot mixture and put it in a bowl with the egg yolks only (saving egg whites for meringue). This is done to keep the eggs from curdling or turning into lumpy little gross bits of egg that do not taste good in the pudding or anything else for that matter. Adding just a spoon of the hot mixture over allows the eggs to adjust to the temperature.
Once the hot mixture is stirred into the egg yolks, the egg yolks can be poured into the pudding mixture.
At this point, the pot is off the heat but it’s still pretty hot – just having been thickened.
Put the pot back on the heat and cook just a little longer to get the egg cooked and mixed well in with the milk mixture. Add lemon juice or vanilla.
Get a large bowl out. A mixing bowl is fine, but you’ll need to cover the top.
Place a layer of Vanilla Wafers in the bowl on the bottom and up the sides as best you can. Some bowls are easier to line with wafers than others.
Cover the Vanilla Wafers with a layer of bananas.
Pour half the homemade pudding over the bananas. The homemade pudding will slowly engulf the bananas and cookies.
Layer again the same as above. Put down a flat layer of cookies and cover with bananas in what will be the center of the pudding bowl. Pour the rest of the pudding over this middle layer.
To make the meringue which goes on top of the completed pudding, beat the egg whites with a mixer and gradually add sugar. This will look a big like Cool Whip when ready.
Spread the meringue over the top of the banana pudding. Use fingers to press meringue to edge of bowls. Otherwise, it shrinks and doesn’t look as pretty.
Put meringue under the broiler in the oven very briefly. You just want a light brown on the edges and tips of the meringue.
That’s how to make my Grandma’s banana pudding. It really can’t be beat. I’m totally spoiled when it comes to banana pudding. This is the only one that I’ll eat really.
Grandma’s Banana Pudding from Scratch
Basic Pudding
2 cups scalded milk (cook until it forms a little skin on top - careful and don't scorch the bottom)
¾ cup sugar
¼ tsp salt
1/3 cup plain flour
2 eggs (only use the yolks for the pudding part of the recipe)
1 ½ tsp lemon juice (or vanilla flavoring is fine and what I use)
Meringue
2 egg whites (left over from the two egg yolks used in the pudding)
2 tsp sugar
Other Items Needed
3 or 4 bananas
Vanilla Wafer cookies
Directions:
First scald the milk. Heat it until it forms a little skin on top. Do not use high heat and burn the bottom of the milk.
Combine the sugar, salt, and flour and stir into the scalded milk. Pour this right in the pan where the milk has just been scalded.
Cook over low to medium heat until the mixture thickens to a pudding consistency.
Take a spoon of the hot mixture and put it in a bowl with the egg yolks only (saving egg whites for meringue). This is done to keep the eggs from curdling or turning into lumpy little gross bits of egg that do not taste good in the pudding or anything else for that matter. Adding just a spoon of the hot mixture over allows the eggs to adjust to the temperature.
Once the hot mixture is stirred into the egg yolks, the egg yolks can be poured into the pudding mixture.
At this point, the pot is off the heat but it’s still pretty hot – just having been thickened.
Put the pot back on the heat and cook just a little longer to get the egg cooked and mixed well in with the milk mixture. Add lemon juice or vanilla.
Get a large bowl out. A mixing bowl is fine, but you’ll need to cover the top.
Place a layer of Vanilla Wafers in the bowl on the bottom and up the sides as best you can. Some bowls are easier to line with wafers than others.
Cover the Vanilla Wafers with a layer of bananas.
Pour half the homemade pudding over the bananas. The homemade pudding will slowly engulf the bananas and cookies.
Layer again the same as above. Put down a flat layer of cookies and cover with bananas in what will be the center of the pudding bowl. Pour the rest of the pudding over this middle layer.
To make the meringue which goes on top of the completed pudding, beat the egg whites with a mixer and gradually add sugar. This will look a big like Cool Whip when ready.
Spread the meringue over the top of the banana pudding. Use fingers to press meringue to edge of bowls. Otherwise, it shrinks and doesn’t look as pretty.
Put meringue under the broiler in the oven very briefly. You just want a light brown on the edges and tips of the meringue.
That’s how to make my Grandma’s banana pudding. It really can’t be beat. I’m totally spoiled when it comes to banana pudding. This is the only one that I’ll eat really.
August 7, 2009
Baby shower Candy Haystacks
1 12 oz pkg chocolate chips
1 12 oz pkg butterscotch chips
2 lg cans chow mien noddles
1 c peanuts
1 pkg of sprinkles and or marshmallows
Melt chocolate and butterscotch chips together. You can place the chips in a microwave safe bowl and check every 60 seconds so the chips don't burn. Stir every time you check the chocolate until it is smooth. Pour over noodles and peanuts. Use a spoon and scoop up the mix in small amounts, then drop by teaspoon on waxed paper on a tray. Add sprinkles, more chocolate chips and marshmallow (or your favorite toppings). Cool by storing in the refrigerator in an air tight container. They will be ready to eat in less than 10 minutes.
1 12 oz pkg butterscotch chips
2 lg cans chow mien noddles
1 c peanuts
1 pkg of sprinkles and or marshmallows
Melt chocolate and butterscotch chips together. You can place the chips in a microwave safe bowl and check every 60 seconds so the chips don't burn. Stir every time you check the chocolate until it is smooth. Pour over noodles and peanuts. Use a spoon and scoop up the mix in small amounts, then drop by teaspoon on waxed paper on a tray. Add sprinkles, more chocolate chips and marshmallow (or your favorite toppings). Cool by storing in the refrigerator in an air tight container. They will be ready to eat in less than 10 minutes.
August 6, 2009
Cucumber sandwiches
1 pound cucumbers
1 8 oz package cream cheese softened
1 1/2 t mayonnaise
1/8 t seasoned salt
1 loaf multi grain bread
parsley sprigs
Cut cucumber in half horizontally. Peel, seed and shred one half of the cucumber. Measure a 1/3 cup of shredded cucumber. Slice the remaining cucumber for garnish. Cut slices in half and set aside. Combine cream cheese, mayonnaise and seasoned salt, mixing until blended. Stir in shredded cucumber. Cut two 2 inch rounds from each bread slice. Spread each bread slice with 1 t of the cucumber spread. Garnish each sandwich with a thin slice of cucumber and a sprig of parsley. Recipe makes 48 sandwiches.
August 5, 2009
Deviled eggs
12 hard cooked eggs
1/2 cup mayonnaise
2 t Dijon mustard
2 T scallions, finely chopped
1 T chives, finely chopped
Paprika
Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star shaped tip, you could pipe the yolks into the whites. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving.
1/2 cup mayonnaise
2 t Dijon mustard
2 T scallions, finely chopped
1 T chives, finely chopped
Paprika
Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star shaped tip, you could pipe the yolks into the whites. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving.
August 4, 2009
Taco muffins
12- Turkey Sausage links
3 - Corn Tortillas
12-tbsp Salsa
2 ¼ cups liq egg whites
12-tsp fine shredded cheese low fat or fat free
2 tbsp fresh cilantro
Brown sausage links slice in half (length wise)
Spray a muffin pan
Slice tortillas into eight pie shape slices & place
2 in each muffin cup point side up then
place 2 sausages & then add tsp salsa , add 3 tblsp egg whites
Bake 10-12 min at 350 degrees until egg is done no longer giggly
Remove from pan top w/cheese
& sprinkle w/cilantro
3 - Corn Tortillas
12-tbsp Salsa
2 ¼ cups liq egg whites
12-tsp fine shredded cheese low fat or fat free
2 tbsp fresh cilantro
Brown sausage links slice in half (length wise)
Spray a muffin pan
Slice tortillas into eight pie shape slices & place
2 in each muffin cup point side up then
place 2 sausages & then add tsp salsa , add 3 tblsp egg whites
Bake 10-12 min at 350 degrees until egg is done no longer giggly
Remove from pan top w/cheese
& sprinkle w/cilantro
August 3, 2009
Barbie's brocolli salad
Recipe-
1 bag broccoli slaw
2 packages ramen noodles (chicken flavor)
8 oz bag craisins
8 oz sunflower seeds
Dressing:
¾ cup olive oil
2/3 cup vinegar
½ cup sugar
chicken flavoring from ramen noodles
Mix dressing and pour it over the broccoli slaw, noodles, craisins and sunflower seeds.
I let it marinate overnight, but you at least need to marinate a couple of hours
1 bag broccoli slaw
2 packages ramen noodles (chicken flavor)
8 oz bag craisins
8 oz sunflower seeds
Dressing:
¾ cup olive oil
2/3 cup vinegar
½ cup sugar
chicken flavoring from ramen noodles
Mix dressing and pour it over the broccoli slaw, noodles, craisins and sunflower seeds.
I let it marinate overnight, but you at least need to marinate a couple of hours
August 2, 2009
Baked stuffed tomatoes
1 cup Cheddar cheese, shredded
1 Tbs Butter
4 Cooked crisp bacon, crumbled
2 Tbs Fresh parsley, chopped
1/2 tsp Salt
1 Large eggs, beaten
1/4 tsp Dried oregano leaves, crushed
6 Fresh large red tomatoes, 3"
1 Small yellow onion, chopped
1 Medium green bell pepper, seeded and coarsely chopped
1/4 tsp Dried basil
1 cup Cooked long grain white rice
Directions
1. Heat oven to 350 degrees F.
2. Cut a slice from top of each tomato; scoop out pulp, leaving shells intact and reserving pulp.
3. Sprinkle inside of tomato shells lightly with salt; invert to drain.
4. Chop tomato pulp; set aside.
5. Sauté green pepper and onion in butter; add tomato pulp, cheese, egg, bacon, rice, basil, oregano and salt; stir well.
6. Spoon mixture into tomato shells and place in a shallow baking dish.
7. Bake for 25 to 30 minutes; garnish with parsley.
1 Tbs Butter
4 Cooked crisp bacon, crumbled
2 Tbs Fresh parsley, chopped
1/2 tsp Salt
1 Large eggs, beaten
1/4 tsp Dried oregano leaves, crushed
6 Fresh large red tomatoes, 3"
1 Small yellow onion, chopped
1 Medium green bell pepper, seeded and coarsely chopped
1/4 tsp Dried basil
1 cup Cooked long grain white rice
Directions
1. Heat oven to 350 degrees F.
2. Cut a slice from top of each tomato; scoop out pulp, leaving shells intact and reserving pulp.
3. Sprinkle inside of tomato shells lightly with salt; invert to drain.
4. Chop tomato pulp; set aside.
5. Sauté green pepper and onion in butter; add tomato pulp, cheese, egg, bacon, rice, basil, oregano and salt; stir well.
6. Spoon mixture into tomato shells and place in a shallow baking dish.
7. Bake for 25 to 30 minutes; garnish with parsley.
August 1, 2009
Bread & Butter pickles
5 md Cucumbers
1 c Water
3 md Onions
1/2 ts Mustard seed
1/4 c Salt
3/4 c Sugar
1 c Vinegar
1/2 ts Ginger
1/2 ts Celery seed
1/4 ts Turmeric
Recipe Instructions:
Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions and cucumbers. Add salt. Let stand 2 hours. Drain. Heat vinegar, water, celery seed, mustard seed, sugar, ginger, and turmeric to boiling. Add cucumbers and onions. Boil slowly until tender. Pack while Hot in freshly sterilized jars
1 c Water
3 md Onions
1/2 ts Mustard seed
1/4 c Salt
3/4 c Sugar
1 c Vinegar
1/2 ts Ginger
1/2 ts Celery seed
1/4 ts Turmeric
Recipe Instructions:
Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions and cucumbers. Add salt. Let stand 2 hours. Drain. Heat vinegar, water, celery seed, mustard seed, sugar, ginger, and turmeric to boiling. Add cucumbers and onions. Boil slowly until tender. Pack while Hot in freshly sterilized jars
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