Summer = hot (especially lately).
Hot = not wanting to fuss in the kitchen. So, I am looking for easy recipes that people enjoy making and eating.
So, are you up for the challenge? Submit your recipes, I will try as many as possible and post follow-up comments.
Ready?
Set?
GO!!!!
Monday, July 26, 2010
Tuesday, July 20, 2010
Away this week
I am away in training this week, therefore will probably not be posting this week.
I'll resume next week. Stay tuned :)
I'll resume next week. Stay tuned :)
Friday, July 16, 2010
Cheesy Salsa Mini Meatloaves
1 lb ground beef
1/2 C finely chopped onions (I doubled this, we like onions)
1 egg
12 PREMIUM Saltine Crackers, crushed
1 1/2 C KRAFT Mexican style finely shredded Four Cheese Blend, divided
1 C salsa, divided
1. Heat oven to 400
2. Mix first 4 ingredients with 1 C cheese and 1/2 C salsa
3. (at this point I covered it in a mixing bowl and let it sit for a few hours, easy do ahead and I think it lets the flavors blend for extra nomminess)
4. Press evenly into 12 muffin cups that have been sprayed with cooking spray.
5. Use the back of a spoon, or your fingers, to make an indention in the center of each ‘muffin’.
6. Place muffin tins on a foil covered baking sheet
7. Bake 20 to 25 minutes (22 in my oven)
8. Top with remaining salsa and cheese, bake for 3 minutes or until cheese is melted.
Thank you Heather Eaton!
1/2 C finely chopped onions (I doubled this, we like onions)
1 egg
12 PREMIUM Saltine Crackers, crushed
1 1/2 C KRAFT Mexican style finely shredded Four Cheese Blend, divided
1 C salsa, divided
1. Heat oven to 400
2. Mix first 4 ingredients with 1 C cheese and 1/2 C salsa
3. (at this point I covered it in a mixing bowl and let it sit for a few hours, easy do ahead and I think it lets the flavors blend for extra nomminess)
4. Press evenly into 12 muffin cups that have been sprayed with cooking spray.
5. Use the back of a spoon, or your fingers, to make an indention in the center of each ‘muffin’.
6. Place muffin tins on a foil covered baking sheet
7. Bake 20 to 25 minutes (22 in my oven)
8. Top with remaining salsa and cheese, bake for 3 minutes or until cheese is melted.
Thank you Heather Eaton!
Thursday, July 15, 2010
Spicy Corn Dip
1 can drained fiesta corn
1 16oz tub sour cream
1 8 oz. bag shredded sharp cheddar cheese
1 packet Hidden Valley Ranch dressing (not the dip packet)
jar of sliced jalapenos and juice (you can add as much as you want, I chop about 12 pepper slices and pour in about 2 tbsp. juice)
Mix all ingredients in a bowl, you can serve immediately or refrigerate overnight for best taste.
Serve with Fritos scoops.
YUMMMMMMM
Thank you Stacey and Monique!
1 16oz tub sour cream
1 8 oz. bag shredded sharp cheddar cheese
1 packet Hidden Valley Ranch dressing (not the dip packet)
jar of sliced jalapenos and juice (you can add as much as you want, I chop about 12 pepper slices and pour in about 2 tbsp. juice)
Mix all ingredients in a bowl, you can serve immediately or refrigerate overnight for best taste.
Serve with Fritos scoops.
YUMMMMMMM
Thank you Stacey and Monique!
Bread Salads - how yummy does this sound?
From BHG.com:
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Bread Salads - how yummy does this sound?
From BHG.com:
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 13, 2010
Impossible Pie - oh so many ways to make this
Totally use your imagination! I decided to make the full recipe and then divide it into two pans and use different ingredients to see what I could come up with. Both were a smash!
First pie, I added some sauteed almonds, coconut and rum extract to. Very yummy. Should probably have put a little more rum extract in, but tasty none-the-less.
Pie two - the OMG pie - I put over 1 tablespoon Nutella and about 16 dried strawberries (cut in quarters). Mixed it in well. HOLY COW! This pie was fantastic. It could win awards.
What ways can you think of to make this pie your own?
First pie, I added some sauteed almonds, coconut and rum extract to. Very yummy. Should probably have put a little more rum extract in, but tasty none-the-less.
Pie two - the OMG pie - I put over 1 tablespoon Nutella and about 16 dried strawberries (cut in quarters). Mixed it in well. HOLY COW! This pie was fantastic. It could win awards.
What ways can you think of to make this pie your own?
Sunday, July 11, 2010
Gourmet Crab Ring
By Debbie Ballard (Facebook)
Gourmet Crab Ring
1 teaspoon unflavored gelatine
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
2 tablespoons cooking sherry
3/4 teaspoon seasoned salt
1 (2-ounce) jar DROMEDARY Pimentos, Sliced,drained, chopped
1 (6-ounce) package frozen king crab meat, thawed, drained, cut-up I use fresh crab meat or you can use the canned too
1/8 teaspoon ground black peeper
1/4 cup snipped parsley
Sprinkle gelatine over water to soften;stir over hot water until dissolved.
Beat into cream cheese until smooth
Stir in next 5 ingredients and 2 tablespoons parsley.
Pour into a 3 cup ring mold.
Refrigerate at least 4 hours, or until set.
To serve, turn out on plate; garnish with remaining parsley. place parsley sprigs in center.
Serve with ESCORT Crackers. (Note: Or any other crackers, per Debbie)
Makes 3 cups spread
Gourmet Crab Ring
1 teaspoon unflavored gelatine
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
2 tablespoons cooking sherry
3/4 teaspoon seasoned salt
1 (2-ounce) jar DROMEDARY Pimentos, Sliced,drained, chopped
1 (6-ounce) package frozen king crab meat, thawed, drained, cut-up I use fresh crab meat or you can use the canned too
1/8 teaspoon ground black peeper
1/4 cup snipped parsley
Sprinkle gelatine over water to soften;stir over hot water until dissolved.
Beat into cream cheese until smooth
Stir in next 5 ingredients and 2 tablespoons parsley.
Pour into a 3 cup ring mold.
Refrigerate at least 4 hours, or until set.
To serve, turn out on plate; garnish with remaining parsley. place parsley sprigs in center.
Serve with ESCORT Crackers. (Note: Or any other crackers, per Debbie)
Makes 3 cups spread
Recipes from Facebook Friends!
Facebook can be a wonderful place to meet new friends and find old ones. Some of the recipes coming up shortly are from some new facebook friends! Thanks to all who participate.
Saturday, July 10, 2010
Cranberry Brown Sugar Cookies
Got this of the back of a brown sugar bag (that was used for brining chicken). Sounded good enough to try.
Cranberry Brown Sugar Cookies
2 Cups dark brown sugar
1 Cup sofened butter
2 eggs
1/2 Cup sour cream
3 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Cup dried cranberries or cherries
1 Cup golden raisins
Heat oven to 400F. Lightly grease cookie sheet. Beat sugar and butter until light and fluffy. Add eggs and sour cream and beat until creamy.
In a separate bowl, stir together flour, baking soda, salt and spices. Gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins.
Drop by rounded teaspoonfuls onto prepared sheets. Bake 8-10 minutes until lightly browned. Remove from cookie sheet to cooling rack. Allow to cool completely.
Cranberry Brown Sugar Cookies
2 Cups dark brown sugar
1 Cup sofened butter
2 eggs
1/2 Cup sour cream
3 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Cup dried cranberries or cherries
1 Cup golden raisins
Heat oven to 400F. Lightly grease cookie sheet. Beat sugar and butter until light and fluffy. Add eggs and sour cream and beat until creamy.
In a separate bowl, stir together flour, baking soda, salt and spices. Gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins.
Drop by rounded teaspoonfuls onto prepared sheets. Bake 8-10 minutes until lightly browned. Remove from cookie sheet to cooling rack. Allow to cool completely.
Brining a chicken
Today Ken and I are brining a chicken. It is a basic poultry brine (sugar, salt, pepper and whatever else he throws in there). Tomorrow, he will then marinade it and smoke it out on our new grill. So excited. I loved smoked chicken.
Friday, July 9, 2010
Impossible Pie - the day after
So, I made the Impossible Pie last night. Let me first tell you - not so impossible. 5 minutes to mix everything together. I decided to halve the recipe as we were using our other pie plates.
I made coconut - and OMG, was it good. I cooked it for 45 minute (instead of the hour) and it made a lovely coconut crust on the top. I then cooled it in the fridge for an hour or so.
The pie was absolutely supurb. My husband ate 1/4 of the pie his first time and then another slice after that. And, he is not a sweet eater. He LOVED this pie.
Please, do yourself a favor. Make this pie.
I made coconut - and OMG, was it good. I cooked it for 45 minute (instead of the hour) and it made a lovely coconut crust on the top. I then cooled it in the fridge for an hour or so.
The pie was absolutely supurb. My husband ate 1/4 of the pie his first time and then another slice after that. And, he is not a sweet eater. He LOVED this pie.
Please, do yourself a favor. Make this pie.
Thursday, July 8, 2010
Impossible Pie
My Great Aunt Annie used to make this. I finally got the recipe. Hopefully going to make this tonight.
Impossible Pie
Great Aunt Annie
Serves 8-10
4 eggs
½ stick butter or margarine
1 ¾ Cups sugar
½ cup Self-rising flour
2 cups milk
¼ to 1 cup grated coconut (as much as you like).
Beat eggs, add melted butter, sugar, flour and milk. Beat until well blended. Pour into 2 ungreased 8” pie pans. Do not use a crust, as this creates it’s own top and bottom crust. Bake 1 hour at 350.
The mixture will be thin when poured into pan. But, after baking it will cut clear.
You may use vanilla, or nutmeg and omit the coconut as you like. This is fun to make!
Impossible Pie
Great Aunt Annie
Serves 8-10
4 eggs
½ stick butter or margarine
1 ¾ Cups sugar
½ cup Self-rising flour
2 cups milk
¼ to 1 cup grated coconut (as much as you like).
Beat eggs, add melted butter, sugar, flour and milk. Beat until well blended. Pour into 2 ungreased 8” pie pans. Do not use a crust, as this creates it’s own top and bottom crust. Bake 1 hour at 350.
The mixture will be thin when poured into pan. But, after baking it will cut clear.
You may use vanilla, or nutmeg and omit the coconut as you like. This is fun to make!
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