Tuesday, September 6, 2011

Mac and Cheese Souffle

The recipe is found here.
 I added the buttered breadcrumbs and BACON. Gone in minutes!
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Thursday, June 9, 2011

Cornelia's Raspberry Bars

From: Cornelia Gauger Everett, WA
2 1/4 c flour
1 c sugar
1 c butter-room temperature works best and don't use unsalted
1 egg
1 c chopped walnuts
10-12 oz raspberry jam
Preheat the oven to 350 and have a 13 x 9 pan handy-no need to grease it.
Take the first five ingredients and combine.  I use my hands as it's a very stiff batter.  Take a handful out and set it aside.  Press the rest into the 13 x 9 pan. 
Spread the jam on the batter, taking care to not touch the sides of the pan (it will stick like crazy).  Now, take the batter you set aside and break it into little pieces over the top of the jam.  Bake for 30-40 min or until golden brown and delicious.  Cool, cut and enjoy!

Thursday, June 2, 2011

Southwest Chicken Pasta Salad

Prepare pasta according to package directions. In a medium bowl, whisk together salsa and yogurt.  In a large bowl combine pasta, chicken, corn, black beans, green onions and black olives.  Fold in dressing.  Top with cheddar cheese and cilantro.  Serve with tortilla chips, if desired.
Serves: 8-10
Tip: For a healthier option, try low-fat baked tortilla chips.

1 box (12 ounces) Penne Pasta
1 cup fresh, refrigerated salsa
8 ounces lite sour cream
2 cups cooked, diced chicken
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, rinsed and drained
½ cup green onions, sliced
1 can (2.25 ounces) black olives, drained
½ cup cheddar cheese, shredded
¼ cup cilantro or parsley, chopped
Tortilla chips, optional

Crunchy Chicken Pasta Salad

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine cooled pasta with chicken, red pepper and green onion. In small bowl, blend mayonnaise, sour cream, milk and mustard until smooth and creamy; salt and pepper to taste. Toss mayonnaise mixture with pasta mixture. Cover; refrigerate, stirring occasionally. Add pecans and bacon; toss lightly before serving. 8 servings ** To toast pecans: Heat oven to 375°F. In shallow baking pan, spread pecans evenly in single layer. Bake 5 to 7 minutes or until golden brown.
Tip: For a healthier option, try fat-free mayo, fat-free sour cream or skim milk.

1 pkg (12 oz.)  Rotini, Radiatore or Penne, uncooked
2 cups chopped cooked chicken
1 cup chopped sweet red pepper
1/3 cup green onion slices
1 cup mayonnaise
1/2 cup dairy sour cream
2 tablespoons milk
1 tablespoon Dijon mustard
1 cup toasted pecan halves or walnuts **
8 (about 1/2 lb.) bacon slices, cooked, crumbled

Wednesday, June 1, 2011

Sweet and Sour Meatballs, Spinach Artichoke Dip, Tapenade

From Candace Hope:
Here are two that I LOVE, both VERY easy and can be done ahead.
The first I just call my mom's meatballs, but I think she called them Sweet & Sour.
1 bag frozen prepared meatballs, plain - not italian (no need to thaw first)
1 can jellied cranberry sauce
1/4 C brown sugar
Chopped garlic - 2 cloves or as much as you can handle
Chopped shallot
Salt to taste

Combine all in a crock pot and cook until sauce has melted together and stuck to the meatballs. 4 hours on medium is plenty.

Spinach Artichoke Dip

2 pkgs cream cheese - room temp
1/4 C mayo
1/4 C grated parmesan (or more if you like)
1 box of frozen spinach - thawed and drained well
1 can of artichoke hearts, chopped (not the kind that comes in a marinade or brine)
LOTS of garlic. Seriously, 4 cloves or more. Original recipe probably called for one clove but it just does not taste good with less than 3

Additionally, some lemon zest is good and I’ve also added crab meat and that was really good.

Mix all ingredients together and smooth into a 9 by 13 baking dish or round pie plate. Bake at 350 until bubbly and golden on top. Serve with pita bread, crostini, tortilla chips, crackers (my favorite are Wheat Thins) or anything you like.

For make-ahead you can do all the measuring and mixing and get it into the baking dish, you can even freeze it at this point. It usually takes about 45 min to an hour to bake, but it depends on what size dish you use and how thick the dip is in the dish.

You will be disappointed by most restaurant appetizer versions after making this one.

Also, I had this tapenade at a friend's party and it was amazing! also VERY easy. http://smittenkitchen.com/2009/04/artichoke-olive-crostini/

Muffuletta Sandwiches

Anonymous Anonymous said...

These must 'sit' at least 12 hours before serving.
Muffuletta sandwiches
Start with:
One round loaf of bread- sourdough, whole grain, sesame etc. Slice in half horizontally.
On bottom of loaf, place sliced ham, salami, pepperoni, and perhaps mortadella- at least 3 slices per person. Meat should overhang edge of bread slightly.

Mix together:
one jar of muffuletta salad (olives, peppers, etc. in oil)- drain but save all the oil/brine
2-3 cups grated cheese assorted (provolone or mild cheddar)
fresh garlic cloves, 2, finely minced
fresh oregano, parsley, thyme to taste

Combine filling ingredients, adding enough oil to make a moist filling. Pile on top of meat, add top of loaf, and wrap tightly in foil. Put on plate, firmly squash the sandwich together, turn so meat side is uppermost and put in refrigerator overnight. Serve in wedges or sideways slices.


jeames said...

Easy but always gets raves:
1 can of beer (any kind)
1 small pkg brown sugar
3 or 4 pkgs kolbasa

Put all of the ingredients in a crock pot. Cook on low all day or on high for approx. 4 hours. Stir occasionally if you’re around. The kolbaska will turn very dark and tender when ready.