Fabu Food

Mac and Cheese Souffle

2011-09-06T09:39:00.000-05:00

The recipe is found here.
I added the buttered breadcrumbs and BACON. Gone in minutes!

Cornelia's Raspberry Bars

2011-06-09T09:09:00.000-05:00

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!

Southwest Chicken Pasta Salad

2011-06-02T14:02:00.000-05:00

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.

Ingredients:

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

2011-06-02T13:56:00.002-05:00

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.

Ingredients:

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

Sweet and Sour Meatballs, Spinach Artichoke Dip, Tapenade

2011-06-01T08:43:00.000-05:00

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

2011-06-01T08:42:00.000-05:00

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.

Kolbasa

2011-06-01T08:41:00.000-05:00

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.

-Janet

Roast Brisket

2011-06-01T08:40:00.000-05:00

Kristin said...

I got this recipe over 25 years ago for brisket and it is wonderful:

Roast Brisket

6 lb. brisket (layer of fat only on top, get front end, rather than tip)

Season with salt, pepper and garlic.

Place in ½ inch of water in a pan.
Slice 3 onions and place on top of the fat, then top with 2 bay leaves.

Put in oven at 400 degrees without lid and let brown for 30 – 45 minutes.

Sauce:

2/3 cup ketchup
1 T flour
1 T worchestershire sauce
2 T brown sugar
2 T wine vinegar (red wine vinegar by Regina)
1 t salt
1/3 t pepper
1 t dry mustard
1 t kitchen bouquet (gravy seasoning)

Mix all ingredients with a whisk and spread on top of brisket (don’t add more water). Cover, reduce heat to 350 degrees and bake for 2 ½ to 3 hours. Test for doneness with fork.

Remove brisket from sauce and put sauce in separate container. Slice brisket for serving. Both sauce and brisket freeze well and make excellent dishes quick from the freezer.

Kristin F. in SC

Salmon Teriaki

2011-06-01T08:39:00.000-05:00

Jean said...

I love this meal and it's amazingly easy when company is coming: Marinate salmon filets overnight in the frig in a ziplock bag with teriaki sauce. A half hour before you plan to eat, put the salmon and the teriaki sauce into a glass baking dish, cover with foil and bake at 425 degrees for 25 minutes. At the same time you put the fish in the oven, put some yellow rice in a rice cooker and start it. I then choose a very easy vegetable (like lima beans, or black beans and corn) to heat up. Enjoy! There is about 5 minutes of prep time, and a half hour later you have an amazingly delicious meal!

Paula Deen's Broccoli Salad

2011-06-01T08:37:00.001-05:00

Cindy said...

Google Broccoli Salad. I made the one listed by Paula Deen. It is delicious and much asked after.

http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe/index.html

Cowboy Caviar

2011-06-01T08:34:00.000-05:00

A quilting friend made this for a recent gathering and we loved it.

Regina

Redneck or Cowboy Caviar

Ingredients

2 cans black eyed peas, drained
2 cans shoe peg (white) corn, drained
2 cans Ro-Tel tomatoes, drained
2 lg bell peppers, chopped
1 can black beans, drained
12 sm. green onions, chopped
3 ripe tomatoes, chopped
1 tsp garlic powder
1 tsp garlic salt
1 tsp parsley flakes
16 oz bottle Zesty Italian Dressing

Directions

Mix peas, beans, corn, tomatoes, bell peppers, onions and tomatoes with garlic salt, garlic powder, parsley flakes and Italian dressing.

Refrigerate overnight before serving. Serve with Frito or Tostitos Scoops.

CHILI CHEESE DIP

2011-06-01T08:33:00.000-05:00

SPEAD 8 OZ CREAM CHEESE ON BOTTOM OF GLASS PIE PLATE, TOP THIS WITH 1 CAN CHILI CON CARNE (I USE DENNISONS) SPRINKLE TOP WITH SHREDDED CHEDDAR CHEESE. POP IN MICRO UNTIL CHEDDAR IS MELTED. SERVE WITH FRITO SCOOPS.

BEST SALAD EVER, FRESH BROCCOLI, RINSED AND CUT INTO BITE SIZE PIECES, FILL BOWL, ADD BACON BITS, RAISINS, SOME CHOPPED GREEN ONION, AND UNSALTED PEANUTS. ADD DRESSING OF 1 PART BROWN SUGAR TO 1 PART MAYO, STIR TILL SMOOTH AND CREAMY A BIT OF LEMON JUICE TO THIN IT OUT IS GOOD TOO. YUM. EASY PEASY AND GOOD. MEASURING DEPENDS ON HOW BIG A SALAD YOU MAKE.

USE LOW FAT, FAT FREE INGREDIENTS IF YOU DON'T WANT THE REAL DEAL. HOPE YOU HAVE A FUN WEEKEND.

Goumet Quesadillas, Guacamole Dip

2011-06-01T08:32:00.000-05:00

Carolyn Morgan said...

My husband is the closet chef in our family. He loves to make "gourmet" quesadillas with whole wheat tortillas. Besides the usual cheese (pepper jack is good for zing), he throws in spinach, broccoli, small chunks of ham or small shrimp. You can serve this with a guacamole dip.

Dip:

2 avocados, mushed.
minced garlic
cumin to taste (very important!)
fresh tomatos, chopped small
onions, chopped small -- not too many
lemon juice (2 Tbsp?)
salt to taste

Sorry, I don't have the exact amounts. But, you can't go wrong if you remember to taste. Put in fridge ahead an hour or two ahead. The lemon will keep the avos from going brown.

enjoy!

Brown Rice Salad with Soy Sauce dressing

2011-06-01T08:24:00.003-05:00

Gill said...

Brown Rice Salad – a recipe from Gill in Gloucestershire
(serves 6)

6 oz brown rice
6 spring onions finely chopped
2 oz currants
I red pepper diced
2oz roasted cashew nuts
2 tbsp sunflower seeds
6 tbsp soy sauce dressing (recipe below)
3 tbsp parsley

Cook rice in boiling water for 30 mins rinse and drain well. Transfer to a bowl whilst still warm and add remaining ingredients.

Soy dressing

6 fl oz sunflower oil
4 tbsp dark soy sauce
2 tbsp lemon juice
1 garlic clove, crushed
Salt and pepper

Put all ingredients into a screw top jar and shake to mix.

Make sure you have copies of the recipe to hand ebcause someone always asks! A real winner....so much so that when I appear at any bring and share do, someone usually claps their hands and says "goody, that means rice salad!!" ;-)

Ham Lollies, Crepe Ideas, Figs in Honey

2011-06-01T08:21:00.000-05:00

Debbs said...

Ok finger food - this one is really aimed at children but adults like them too! -
Ham 'lollies'
You need sliced ham, cream cheese and a packet of bread sticks (the kind that sits in a jar on the table in a restaurant!)
Take a slice of ham, spread the cheese over one side and roll up around the bread stick leaving a portion of 'stick' out of the bottom to hold onto - so it looks like a lolly (icecream) on a stick!

What about making up a selection of savoury crepes the day before - Ordinary crepes with a variety of fillings that can just be heated in the oven when you get in - cheese, creamed mushroom, ham, chicken etc.

Our favourite at Christmas was a Jamie Oliver recipe - we served it with a variety of cheeses on a platter but we love it best with cream cheese - people were a bit cautious but once they tried it the plate was empty!
Use as many figs as you need and you can substitute oranges for clementines. I also have a bowl of walnuts on the platter - the combination is yummy.

Figs in honey -
• 24 figs, halved
• 2 clementines
• 2 teaspoons ground cinnamon
• 2 tablespoons caster sugar
• 1 large jar runny honey

Preheat your oven to 110ºC/ 225ºF/ gas ¼. Lay your figs, cut-side up, in a baking tray. Using a fine grater, zest your clementines over the figs then dust the figs with a sprinkling of cinnamon and a teaspoon of sugar.

Pop the figs in the oven to bake for 4 hours, checking on them every hour or so. When they come out of the oven you’ll have semi-dehydrated figs, which will be a bit like wine gums.
Jamie says -
"A really nice way of using them at Christmas is to turn them into a bit of a gift by popping a stack of them in a sterilised jar, covering them completely with honey then sealing the jar with an airtight lid. They’ll be beautiful as part of a cheese platter, baked in a tart, a sticky toffee pud, or even thrown into a roasting tray with some pork or other meat for a bit of added sweetness."

Crock-Pot Recipe Site

2011-05-31T11:48:00.001-05:00

From Deirde LeQuire:
http://crockpot365.blogspot.com/2007/12/alphabetical-listing-of-recipes.html

Cold Tuna Pasta Salad

2011-05-31T06:45:00.000-05:00

From Debbs
Cook huge pot of Tube or Shell Pasta shapes. Drain. Mix as many cans of tuna (at least 2) with large spoonfuls of Mayonnaise and a can or two of sweetcorn. Add the mixture to the pot of pasta and stir well. (Add more mayonnaise if you think it needs it). Put in a bowl - a sprinkle of paprika over the top is nice but not essential - then put in the fridge.
Always goes down well at parties with a french loaf cut and buttered - especially good for breakfast straight from the bowl the morning after to help with that hangover - not that I'd know about that!!cough!

White Trash Cornbread Salad

2011-05-30T19:41:00.001-05:00

2 (6 oz.) pkgs. corn bread mix or your own left over corn bread.
(8 c. when cooked and crumbled)
8 slices bacon, cooked and crumbled OR 8 Tbles. packaged crumbled bacon bits. Kirkland or Hormel brand. (The lazy white trash cook's choice).
Place on a plate, cover with paper towel and microwave until crisp. About 1 1/2 min.
1 bunch chopped green onions
1 chopped green bell pepper
2 chopped ripe tomatoes
1 1/2 c. mayonnaise more or less
pepper to taste

Cook corn bread as directed on package or make your own. I used the Betty Crocker brand which comes in a small envelope. When bread is cool, crumble gently into salad bowl. Add bacon (crumbled if using regular bacon). Add vegetables. Stir in mayonnaise. Chill or eat warm.

Note: Don't even THINK about using a substitute for the bacon or HORRORS leaving it out! Nor do you want to use anything but real mayonnaise. We are talking white trash here. Corn bread, bacon, mayo, and sugar. (The corn bread mixes tend to be rather sweet). YUM! Submitted by Sonia, an experienced, long-time white trash cook.

Parmesan Pecan Crackers

2011-05-30T14:26:00.000-05:00

I made a great recipe for Parmesan Pecan shortbread crackers and made a big goof. The recipe called for two cups of flour and in my haste I put in only one cup. The resulting crackers were so crumbly they could not be handled or eaten without falling all over the place. What to do?

In my refrigerator was a small head of broccoli, some half and half, some whipped cream cheese and in the pantry some curly pasta. I made a white sauce, added the boiled and chopped the broccoli, the cooked pasta and some chopped Tuscan salami, and topped it all with the crumbly crackers. I baked it for 20 minutes at 350 until browned and bubbly. Saved!

Here's the wonderful Parmesan Pecan Cracker recipe, which is super as a base for other toppings like the salami, crabmeat spread, or Caprese Salad.

8 Oz Shredded Parmesan
2 sticks of butter cut into chunks
Dash of cayenne pepper
1 cup chopped pecans
TWO CUPS of flour...duh
Mix ingredients in the food processor adding flour in stages until it holds together.
Shape dough into logs (4-6" long) and wrap with plastic wrap. Refrigerate 8 hours or overnight.
Unwrap, slice into 1/3 inch thick rounds and place on baking sheet. Bake at 350 for 10-12 minutes
Sprinkle lightly with Kosher salt and transfer to wire rack to cool. Makes 8 dozen, and is freezable before or after baking.
Melody

Potato and Green Bean Salad w/ Dijon Vinagrette

2011-05-30T14:07:00.000-05:00

From Judy from Northport

8 oz green beans, trimmed, cut into 1.5” pieces
3# sm red-skinned potatoes, unpeeled, halved
2T dry vermouth – I don’t think I have ever used this
2T white wine vinegar
1 lg shallot, chopped
1T coarse-grained Dijon
2/3 c extra virgin oo
2 T chopped fresh parsley

Cook beans in lg saucepan of boiling, salted water until crisp-tender, 4 min. Drain. Transfer to bowl of icewater. Drain. Pat dry w/paper towels.
Cook potatoes in large pot of boiling, salted water, until just tender, about 12 min. Drain. Transfer to large bowl. Sprinkle vermouth over hot potatoes. Toss gently and let stand 5 min. Whisk vinegar, shallot and mustard in sm bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in beans and parsley. Season to taste w/s+p. Serve cold or at room temp. Serves 6.
Can be made 1 day ahead. Cover and refrigerate.

Oatmeal Scotchies

2011-05-30T14:05:00.000-05:00

Hi Ms Mel~

I once asked for the recipe for a terrific cookie that I was served in a
B&B in Maine. To my amazement, it was printed on a bag of Nestle's butterscotch chips.

Here it is:
http://www.verybestbaking.com/recipes/18478/Oatmeal-Scotchies/detail.aspx?p=1&showphoto=true

Enjoy!

Judy from Northport

Italian Sausage Pasta Salad

2011-05-30T14:02:00.001-05:00

From Cindy Grisdela
This is my favorite to feed a crowd. I adapted it from an old James Beard cookbook.
6 turkey sausage links (you can use regular sausage too, but this tricks me into thinking it's healthier!)
1 16 oz. box rotini or penne pasta, or a mixture
1 green and 1 red bell pepper, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2/3 c. olive oil
3 T. red wine vinegar
2 cloves garlic, chopped
freshly ground pepper
pinch of oregano
Cook pasta according to package directions. Prick sausage skins with a fork and poach them in a skillet with water to cover for about 2 minutes. Remove skins and slice into 1" lengths. Drain water and brown sliced sausage over medium heat until cooked through. Combine all ingredients up to olive oil in a large serving bowl. Combine remaining ingredients into a dressing and pour over salad. Toss and serve either warm or cold.
You can cook the sausage in the morning or the night before when it's not so hot,then toss everything together and put it in the refrigerator until ready to serve.
Have a great party--sounds like a lot of fun!
Cindy

Tuna Quiche

2011-05-30T14:00:00.000-05:00

From Marie paule BRIET
That might be a bit difficult to translate a French recipe into American but I'll give it a try. When we have a picnic I make a tuna quiche:
For 2 dishes(diameter about 20 or 24cm)
a tin of natural tuna fish (about 300gr)
a tin of peeled tomatoes(300gr) drained and chopped
50 cl of cream(a bit under a pint) I use the thick sort, not the liquid one
4 eggs
2 chopped shallots , some garlic(optional) some herbs(I use dill), salt and pepper to taste. I sometimes replace them by curry powder.
Line your 2 dishes with ready made pastry and pour in the mixture of all other ingredients.
Bake for 30 minutes at 180°celsius (sorry don't know about fahrenheits)

Chile Relleno Casserole

2011-05-30T13:57:00.000-05:00

From Candy Glendening
Here’s an awesome recipe my hubby invented to take to parties – it does well at room temperature, or baked the day before, refrigerated and then reheated before serving. I know how you like Mexican food, so thought this would be a good fit!

8 to 12 large chiles (Poblanos or Anaheims)
4 eggs
½ cup milk
1 ½ t baking powder
2 T. flour
1 t. salt
¾ cup Monterey jack, shredded
¾ cup cheddar, shredded

1.       Grill the chiles until charred and then sweat in a plastic bag. Remove the skins and seeds from the chiles and slice into strips.
2.       In a grease 8” x 9” baking dish. Place a layer of chile in the bottom, cover with cheese and repeat. Whisk the other ingredients together and pour over the top.
3.       Bake at 350o for 45 minutes. As the dish cools you can invert the pan and remove the casserole in one piece that can be sliced into squares. Serve with sour cream and salsa or enchilada sauce.
This is a good party dish. If you want a firmer texture you can substitute ¼ c flour for the baking powder and flour.

Bacon Covered Pancakes

2011-05-30T13:54:00.000-05:00

Sent in by Patty Ashworth
Click to see recipe

Chicken Red Grape Pecan Salad

2011-05-30T13:48:00.000-05:00

1 cooled cooked chicken (rotisserie from the store is easiest)
fresh red (or green) seedless grapes or raisins if grapes are not available
chopped pecans or walnuts if the price of pecans is ridiculously high
1 large apple seeded and chopped
lime or lemon juice
chopped celery if you like it...I don't
mayonnaise to bind

Remove white meat from chicken, handing over drumsticks to waiting husband, chop in food processor with nuts and apple. Slice grapes in half or smaller, mix with enought mayo to make a nice held together mixture. Serve on buns or as a salad on greens.
Melody

Crabmeat Spread

2011-05-30T13:41:00.000-05:00

From Hilary Perrott
1 can crabmeat, drained (similar size to tuna or salmon cans, around 7-8 oz.)

1 pkg. (8 oz.) cream cheese (I use low-fat)

lemon juice, Worcestershire sauce

Mix softened cheese and crabmeat, add juice and sauce to taste, also a little ground pepper if needed.

Serve as a spread on crackers or with crackers, pretzels, chips, whatever.

Ravioli Lasagna

2011-05-30T13:26:00.000-05:00

This is the best and fastest lasagna ever.
Use either fresh or frozen ravioli, a pound of ricotta, a jar of marinara sauce, a pound of seasoned hamburger or Italian sausage, and lots of cheeses, like mozzarella or provolone and parmesan or asiago cheese.
One could mix the ricotta with a beaten egg, some mozzarella and parmesan before layering it on the ravioli. One could pre-cook the ravioli or not.
One could use cheese or sausage or spinach filled ravioli.
Bake at 350 about 30 minutes or until browned and bubbling.
Melody

Chorizo and Refried Bean Empanadas

2011-05-30T13:09:00.000-05:00

Preheat oven to 350 degrees

1 16 oz can refrigerated buttermilk biscuits dough

(regular size not Grands)

1 can refried beans
1 pound freshly ground pork (unseasoned)
1 clove garlic chopped fine
1 tablespoon salt
2-3 tablespoons chili powder (or enough to turn the pork all red through and through)
1/4 cup vinegar ( I use the vinegar in the jar of jalapeno slices)
1teaspoon oregano, rubbed in your hands

Make the chorizo first by adding spices and vinegar to the pork, mixing well.
Saute pork, crumbling as it cooks.
Mix beans and cooked chorizo and set aside.

Roll out individual biscuit dough pieces to about the size of a saucer. Fill one side with a heaping tablespoon of chorizo bean mixture, fold over and press to seal empanada. A bit of water might help fix the seal.
Place on baking sheet. Bake until golden.
Serve with salsa and sour cream. Can be reheated or served at room temperature too.
From Melody

Bacon and Tomato Cups

2011-05-30T12:57:00.000-05:00

From Tracy Phillips, but the picture is mine.

8 slices cooked crisp bacon

1 tomato, seeded and chopped

½ onion chopped

3 oz shredded Swiss cheese ( I splurged and used Jarlsburg)

½ cup mayonnaise

1 t dried basil or dried oregano

1 16 oz can refrigerated buttermilk biscuits dough

(regular size not Grands)

Preheat oven to 375 degrees

Crumble bacon into medium bowl, and mix with tomato, chopped onion (I sautéed mine first) mayonnaise and basil. Separate biscuit dough into thirds and press each piece into muffin tin sections. There will be leftover dough if using a 15 or 16 cup muffin tin.

Fill with bacon cheese mixture.

Bake for 10-12 minutes until golden.

I reheated these and they were just perfectly crunchy later. And so delicious!!!

I used the leftover biscuit dough for Chorizo Empanadas--Melody

Sylvia's Best Banana Crunch Delight

2011-05-30T12:24:00.000-05:00

From Sylvia Whitesides,
This is the BEST banana pudding recipe ever! And it gets better if it sits a while before serving.
Banana Crunch Delight
1 stick butter
1/4 c. brown sugar
1 c. flour
1/2 c. pecans
Spread above mixture onto cookie sheet. Bake at 350 degrees for 20 min., stirring every 5 min. Cool.
1 large box vanilla pudding
12 oz. cool whip
4-5 bananas, sliced
2 c. milk
3 c. mini marshmellows
Mix pudding and milk until thick. Add rest of ingredients, including, cooled crunchy mixture. Refrigerate. (the longer it sits the more banana flavor comes through)
Enjoy

Ice Cream Bar Sundae

2011-05-30T12:21:00.000-05:00

Take a pan and lay out ice cream bars...the kind with the vanilla on the inside and the chocolate cake on the out side.
Cover with cherries or strawberries, and then layer with cool whip and more cherries or strawberries on the top.
From Brenda Cregger

Dump Cake

2011-05-30T12:18:00.001-05:00

From Brenda Cregger
9 x 13 " pan - there is no stirring on this on. just spread out each layer directly in to the baking pan
1 large can of cherry pie filling, "dump" spread out on the bottom of the pan.
1 - 16 oz crushed pineapple - "dump" spread out over the cherry pie filling.
1 - small can or bag of coconut - "dump" spread out over the above mix.
1 - one box of white or yellow cake mix. spread out over the above.
1 1/2 sticks of margarine or butter - melt and spread on top of the cake mix
crushed walnuts or pecans if you like on top.
Bake 45 min on 325 degree over
You can do this ahead and serve cold. It is really rich and goes a long way.

Pistachio Salad

2011-05-30T12:17:00.000-05:00

From Brenda Cregger
1 - 16oz can of crushed pineapple. pour in the bowl juice and all.
1 box of instant pistachio pudding. add to the pineapple and stir until disolved
1 cup of cottage cheese. stir into the above mix.
1 - 8 oz of cool whip - thaw and stir in last.

Gene's Tin Can Salad

2011-05-30T12:10:00.000-05:00

From Gene Black
I make a salad of a variety of things all canned. Drain them all. (you can change things if you don't like them but you do need the beans and the corn)
whole kernel corn
beans (black, cannellini, black eyed peas, your choice of one or several)rinse if needed
whole black olives
canned (or fresh) mushrooms
----
then if you have fresh tomatoes, chop some and toss it in too. Likewise you can add onion.
Top with any clear salad dressing, (vinegarette, italian, etc) toss and refrigerate for at least an hour.
Other options include adding pasta (like orzo or shells), couscous, rice -all as fillers so don't over do those.
Everytime I make this it gets all gone.

Easy Oven Lasagna

2011-05-30T12:07:00.000-05:00

From Joan Santoro
EASY OVEN LASAGNA

Serves 6

Ingredients: ½-1 lb Italian sausage (remove from casings)

½ cup water

2 cans (15 oz) marinara sauce

1 tsp salt

1 pkg (8 oz) lasagna

1 cup ricotta or cottage cheese

12 oz mozzarella

¼ cup grated parmesan

Brown sausage, drain. Add water, marinara sauce and salt; bring to boil. In 2 qt (11-3/4x7-1/2 inch) baking dish layer sauce, uncooked lasagna, ricotta and mozzarella cheese; repeat layers, ending with sauce. Garnish with mozzarella and parmesan cheese. Cover tightly with foil. Bake at 375 deg F for one hour; or cover dish with waxed paper and microwave approx. 25 minutes, turning once. Let stand 5 to 10 minutes before cutting into squares.

I like to make this the night before and let it sit in the frig until the next day.

Note: add spinach for variety

Marinade for Grilling

2011-05-30T12:04:00.001-05:00

From Barbara Born
This is my favorite summer recipe! I usually make it with beef, but my extended family also likes it with chicken. It’s perfect to make ahead and let the meat marinade.

Marinade for Steak (for the grill)
¼ c soy sauce
3T honey
2T vinegar
1 ½ tsp garlic salt
1 ½ tsp ginger
¾ cup oil
1 medium onion
1 T Worcestershire sauce

Quarter onion and put all the ingredients in the blender. Blend until onion is chopped Mixture will have milky appearance. Cut your meat in wide strips. Marinate 3 hours (minimum – I frequently do it a day ahead). Baste while grilling. (I’m frequently too indifferent to do this). We use 1-2 lbs of steak, usually sirloin. The original recipe calls for round steak. With an experienced butcher in the house, I’m sure selecting a cut of meat will be simple!

Good eats!

Make Ahead Dip

2011-05-30T12:02:00.000-05:00

From Minu George
Make ahead dip. It is best served with Triscuit crackers. I like the cracked pepper with olive oil ones.
On both variations I sometimes use the artichoke quarters in the jar as it is less expensive than the hearts. Sometimes I'll use the marinated ones and sometimes I use the ones in oil. Depends on my mood.
I use my hands to prepare the artichokes rather than cutting them. The hearts will come apart easily. The quarters also come apart at the base easily and I can tear the leaves easily. If the leaf is tuf TOSS it because it will get tuffer and more really difficult to eat.
I use a measuring cup filled to the brim with the artichokes.
I cup of fresh grated Parmesan cheese
I cup of mayo or miracle whip.
Mix all ingredients and put in a shallow dish cover and refrigerate. This will serve four and leave them wanting more.
Depending on the power of the micro wave you are looking at 4 to 8 minutes. Start on four and then check

Variation is
I/2 cup filled to brim of artichoke
I/2 cup filled to brim of thawed frozen spinach
1 cup of Parmesan grated cheese
1 cup of mayo or miracle whip.

Sometimes I use fresh grated or package grated asiago cheese.

Salads, I cheat and use the bag mix. I add long slices of red and yellow peppers, Bermuda onion, tomatoes that smell like tomatoes and croutons and put out an assortment of dressings.

All of these things can be prepared ahead and you will have only a few minutes in the kitchen and the rest of the time is fun time.

Select Your Meat

2011-05-30T11:59:00.000-05:00

From Minu George
This is super easy when you use cooking bags. I always get the size up because I load it up. You can use a turkey breast, a beef roast, a pork roast or a couple of chickens.

I use potatoes, carrots, sweet potatoes, onions and celery. Sometimes I will also use those small frozen ears of corn.
Prepare the bag per instructions but hold off on punching the holes till you are ready to put in oven.
I prep my meat and add a rub or seasoning and then brush on a marinade or sauce.
I cut the celery just a little smaller than the width of the pan and place in the bottom of the bag. It acts like a lift and the celery is so good. Now center the meat in the bag.
I chop my vegetables on the large side and they go in the bag.
Use on package of dry Lipton onion soup and mix it in a cup to cup and a half of water and and pour over the veggies. Tie the bag up and place in the frig. Most of the time I put mine in over night.
Determine the weight of the meat and how long it needs to cook. When it is time pull the pan out of the frig punch holes in the bag and put in preheated oven. I admit to using a meat thometer so the meat is done to my liking which is normally medium.

Great think about the method is no messy cleanup. I lift the bag from the pan and place it on a large serving platter and then cut the bag away just leaving the bottom of the bag on the platter.

Kitchen Sink Pasta Salad

2011-05-30T11:49:00.000-05:00

If you can get Marzetti’s roasted garlic salad dressing ( I get it at Walmart) then this recipe is great for farmer’s market days.
Cook up some of your favorite pasta and add any of the following that you have on hand and love.

Veggies, chopped;
Raw carrots, cucumbers, avocado, green onions or red onions or sweet onions, tomatoes

Proteins:
Any combination of cooked roast beef, shrimp, fresh mozzarella cheese, feta cheese

Toppings:
Bacon bits, sunflower seeds, dried fruit, mandarin oranges, raspberries, nuts

I love this because you can have a lot of veggies and relatively little pasta for a very healthy meal. I serve it to guests as a salad bar with everything separately and they can choose what they want. Just don’t add the dressing until ready to serve. It tends to soak in and doesn’t have as much flavor. Have fun creating.

Nancy Linz

Frozen Key Lime Pies

2011-05-30T11:44:00.001-05:00

Nancy and Tony Linz
We love this super easy summer dessert. It is a tart refreshing treat for hot summer days.

For 2 pies:
16 oz whipped topping (cool whip- any type, lite or fat free)
1- 14 oz can sweetened condensed milk
1 cup of key lime juice
A few drops of Green food coloring
2 graham cracker crusts

Mix first 5 ingredients together. It will look terrible when you add the lime juice at first but it smoothes out if you keep mixing. Pour into pie crusts and freeze. Cut and enjoy. You can halve for 1 pie, but you have left over condensed milk.

Roasted Pork Tenderloin and Aparagus with Parmesan

2011-05-30T11:40:00.001-05:00

My easy delicious main meal for friends- Pork Tenderloin, asparagus with Parmesan
Pork Tenderloin
1 Pork Tenderloin skewered together(you know how it is in two pieces)
Olive Oil rub
Salt and pepper generously.
Preheat oven to 500
Place in oven on foil covered heavy pan(with sides). Cook on 500 for 13 minutes. Turn off oven and don't let anyone open it under penalty of death for one hour.
Take out, let rest 20 minutes, slice and enjoy.
Asparagus:
trim, sprinkle with olive oil, roast at 350 for 10 minutes, take out and sprinkle with parmesan and cook for 3-5 more minutes. Yum!
Cathy B from Birmingham

White Zinfandel Sangria

2011-05-30T11:38:00.001-05:00

1 750-ml bottle of chilled White Zinfandel
1/2 cup peach schnapps
2 tablespoons Cointreau or other orange liqueur
2 tablespoons sugar
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 10-ounce bottle of chilled club soda
Ice cubes

Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.

Bon Appétit
July 2001

Juicy Beef Skewers

2011-05-30T11:36:00.000-05:00

500g beef rump
11/2 x 15ml tablespoons of good-quality red wine vinegar or balsamic vinegar
3 x 15ml tablespoons freshly grated horseradish or hot horseradish sauce or cream
2 x 15ml tablespoons rosemary needles (or 1 teaspoon dried rosemary), plus 1 bunch rosemary for garnish (optional)
60ml olive oil
2 x 15ml tablespoons Worcestershire sauce
2 x 15ml tablespoons port
200g creme fraiche or sour cream
1/2 teaspoon Dijon mustard
1/4 teaspoon Maldon salt or generous pinch of table salt
4 x 15ml tablespoons chopped chives
Method
Serves: Makes approx. 10 skewers

Cut the beef into 2.5cm cubes, and put into a freezer bag with the vinegar and 1 tablespoon of the freshly grated horseradish or 1 tablespoon hot horseradish sauce. Add the 2 tablespoons of fresh rosemary (or 1 teaspoon of dried), and the olive oil, Worcestershire sauce and port. Leave for at least 20 minutes, but preferably overnight, in the fridge.

Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.

Make the dip, by beating together the creme fraiche or sour cream, the remaining 2 tablespoons of freshly grated horseradish or 2 tablespoons hot horseradish sauce, the Dijon mustard, salt and the chives, leaving some chives to sprinkle over the top.

Heat a grill or griddle, then thread 3 or 4 pieces of meat onto each skewer and slap on the heat, turning after 2 minutes. Cook for another 2 minutes on the other side and then remove to a plate, strewn with some sprigs of rosemary if desired. Do not serve while grill-hot.
From Nigella Lawson, via Kit Lang

WATERMELON, FETA AND BLACK OLIVE SALAD

2011-05-30T11:33:00.000-05:00

From Nigella Lawson (written in her own inimitable style, of course!) via Kit Lang.
Every time I serve this, people go wild . It's true you have to steel yourself to eat it, but people can't get enough of it once they're brave enough to try.

WATERMELON, FETA AND BLACK OLIVE SALAD
Ingredients
1 small red onion
2-4 limes, depending on juiciness
1.5 kg sweet, ripe watermelon
250g feta cheese
Bunch fresh flat-leaf parsley
Bunch fresh mint, chopped
3-4 tablespoons extra virgin olive oil
100g pitted black olives
Black pepper

Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more

Corn Dip

2011-05-30T11:30:00.001-05:00

This is a fantastic dip recipe. Also very easy to make. We have served this several times at our bee meetings.

Corn Dip

1 can Mexicorn, drained
1 4 oz. can chopped green chilis
1 (6 – 8 oz.) bag shredded parmesan cheese
1 block pepper jack cheese, shredded. (or use 8 oz. already shredded if you can find it)
1 cup mayo

Mix well. Bake 30 min at 350. Serve hot with fritos.

Doris Miller

Artichoke Heart Fritatta

2011-05-30T11:27:00.001-05:00

From Sally Trude
Here's my go-to appetizer recipe. Basically the key to this is to cook it ahead then serve it cold in bit-size pieces.

Artichoke Heart Fritatta
2 jars Cara Mia Artichoke hearts
1 bunch green onions (slices of the white and a bit of the green)
1 clove garlic, chopped or pressed
4 eggs
1 tsp salt
1/4 tsp pepper
1 T parsley (fresh)
1/2 lb. sharp chedder, grated
6 soda crackers, crumbled
Fry onions in oil from artichoke hearts. Drain most of oil. Chop artichoke hearts into small pieces. Add remaining ingredients and onion mixture. Mix.
Pour into greased 8inch by 8inch GLASS pan (aluminum will discolor the results). Bake 35-40 minutes at 325 degrees. Pat with towel after removing from oven.
***To serve cold (the best!): Refrigerate. When thoroughly cold, slice into one inch square pieces and serve (or store pieces to serve later).

Broccoli Cole Slaw

2011-05-30T11:18:00.000-05:00

The BEST make-ahead salad, and everyone loves it. Chris Hudson
Broccoli Cole Slaw from the Food Network

Ranch Dressed Veggies

2011-05-30T11:06:00.000-05:00

One of my favorite vegetable recipes for a group is:
boil some new potatoes, throw in some carrots while the potatoes boil. Then, cut the potatoes bite size and along with carrots place into a dish, (size appropriate for the amount of potatoes and carrots). Grate cheddar and mozzarella cheese over the top (you can never have too much), sprinkle with garlic pepper, salt then drizzle ranch dressing over the potatoes (as little or much as you like). When you are ready to eat, pop the dish into the oven to heat and melt cheeses. YUMMY!! Make this ahead of time and voila!...
Deidra LeQuire

Monkey Bread

2011-05-30T11:02:00.001-05:00

This is a great recipe for Monkey Bread and I even make this the night
before and take it to work. It's a winner! And you won't be able to
STOP eating it!
Monkey Bread
Ingredients
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees . Grease one 9 or 10 inch tube/Bundt(r) pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into
quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange
pieces in the bottom of the prepared pan. Continue until all biscuits
are coated and placed in pan. If using nuts , arrange them in and among
the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium
heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10
minutes, then turn out onto a plate. Do not cut! The bread just pulls
apart.
Warning if using a Bundt pan or pan that comes in 2 pieces, I advise to
sit the pan on cooking sheet. You don't want to have to clean your
stove. Like I had to the first time!

All my best,
Karen Ennis

Eight Can Soup

2011-05-30T10:59:00.000-05:00

Don’t know if you’ll like this but I get raves every time I make it, have brought it to potlucks many times in a crockpot. So easy to have all the ingredients on hand in the pantry for a quick dinner anytime with bread and a salad. Amy Sheridan

Eight Can Soup

1 can sliced white potatoes
1 can green beans
1 can whole corn
1 can Veg-All
1 can Hormel Chili with beans (I use the 98% fat-free turkey)
1 can Hormel Chili without beans
1 can Campbell’s old-fashioned vegetable soup
1 can diced tomatoes

Note: I use the no salt added varieties of everything, and the cans are approximately 14.5 oz. Use a LARGE stockpot or Dutch oven. Open all the cans, do not drain, pour everything into the pot and heat for about 30 minutes. Tastes even better the next day.

Mary's Swiss Cheese Onion Dip

2011-05-30T10:56:00.001-05:00

betcha can't eat ONE.

1 cup LOW FAT mayo (must be low fat)
1 cup shredded swiss cheese
1 cup diced onion (preferrably Vidalia)

Mix all and place in a baking dish. Bake at 350 degrees for 20 -25 minutes or until hot and bubbly.
Cool and scoop up with Fritos. Or celery sticks, broccoli.
You can mix it up, stick in in the frig and stick in the oven when the time is right.
simple simple simple yum yum yum

Mary Ramsey Keasler

Baked Texas Ranger Beans

2011-05-30T10:53:00.001-05:00

From Brita, Baked Texas Ranger Beans, so easy, spicy, great change from baked beans.
1 28 oz can pork n beans
1 med onion, diced
4 links spicy pork sausage, cut into chunks
2 tbsp chili powder
3 tbsp worcestershire sauce
4 tbsp vinegar
1/2 c packed brown sugar
1/2 c ketchup
1 tsp garlic powder
salt to taste
1 dash cayenne pepper (opt.)
Preheat oven to 350F. In Dutch oven, combine ingredients. Cover and bake for one hour in the preheated oven.
Everyone loves it, and asks for the recipe. You can use milder sausage and omit or lessen the spices.
Enjoy!

Amy's Lasagna

2011-05-30T10:52:00.000-05:00

From Amy Sheridan
Ingredients:
1 lb ground beef
¾ c chopped onion
1 clove garlic, peeled & crushed
1 16-oz can tomatoes (or 14.5 oz now! I get the diced no-salt Italian version)
1 ½ c tomato paste (2 6-oz cans)
2 tsp basil
1 tsp oregano
1 tsp salt
8 oz lasagna noodles
16 oz. container cottage cheese
1 Tbsp parsley flakes
2 eggs, beaten
¾ lb shredded mozzarella cheese
½ c shredded parmesan cheese

Brown beef with onion & garlic. Drain off fat & liquid. Add tomatoes, tomato paste, basil, oregano & salt. Simmer uncovered 30 minutes, stirring occasionally. Cook lasagna noodles according to package instructions. Mix cottage cheese, parsley flakes and eggs. In a 9x13 baking pan (sprayed w/Pam if you want), layer half the noodles, half the meat mixture, half the cottage cheese mixture, top with half the mozzarella cheese. Repeat with remaining ingredients. Top with Parmesan cheese. Bakeat 350 degrees for 45 minutes, let stand 10 minutes before cutting into servings.

This is slightly modified from a recipe in the American Diabetic Association cookbook. You can make the whole lasagna ahead of time or the day before, put it in the refrigerator and bake it the next day. You can also freeze the baked lasagna and reheat in the microwave—we do this a lot since there’s just two of us and this makes a lot of lasagna! I just cut it into serving sizes and wrap in wax paper then pop into a freezer ziplock bag. Just thaw & zap.

I also recommend a website, http://www.kitchenscoop.com/, they have a lot of easy & quick meals there.

Bon appetit!

Amy

Key Lime Pie

2011-05-30T10:50:00.001-05:00

Key Lime Pie

1 graham cracker crust (brush w/ egg whites & bake for 5 minutes)

8 oz package cream cheese (room temperature)
1 can sweetened condensed milk
8 oz carton sour cream
½ cup key limejuice

Mix in a food processor (or use mixer) and pour in piecrust. Chill several hours (overnight is best)

Coca Cola Cake

2011-05-30T10:48:00.001-05:00

Coca-Cola Cake

2 cups unsifted plain flour
1-cup sugar
1 sticks butter or margarine
3 tablespoons cocoa
1 cup Coca-Cola
½ cup buttermilk
2 eggs, beaten
1-teaspoon baking soda
1 ½ cups miniature marshmallows

Sift the flour and sugar into a large bowl. In a saucepan, heat the butter, cocoa and coca-cola until they boil. Pour this over the flour and sugar mixture, then mix thoroughly. Mix in buttermilk, eggs, soda vanilla and marshmallows making a thin batter. Marshmallows will come to the top. Bake at 350 degrees in a 2”x12”x14” sheet pan for 30-35 minutes.
Mechelle Currie Walker

Corn and Black Bean Salad

2011-05-30T10:46:00.001-05:00

Corn and Black Bean Salad
Makes 4 to 6 servings

1 can whole-kernel corn, drained
1 can black beans, drained and rinsed
1 red bell pepper, finely chopped
1/2 cup diagonally sliced green onions
1/2 cup chopped red onion
1 clove garlic, minced
1 medium tomato, chopped
1 jalapeno pepper, seeded and finely chopped (optional)
Cilantro sprigs or red onion wedge, for garnish
Dressing:
3/4 cup Italian salad dressing
3/4 teaspoon hot pepper sauce1/2 teaspoon chili powder1 tablespoon fresh lemon or lime juice
1 tablespoon chopped fresh cilantro

In a large bowl, combine corn, beans, bell pepper, green onions, red onion, garlic, tomato and jalapeno pepper.
For dressing: In a jar with a tight-fitting lid, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice and chopped cilantro. Close lid. Shake to mix well.
Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight.
To serve, put corn mixture in an attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.

Cream Chicken

2011-05-30T10:44:00.001-05:00

Cream chicken (EASY to prepare!)
Serves 4

4 chicken breasts (boned and skinned), cut in half
8 rashers of bacon
2 onions
300 mls double cream
mixed herbs salt and pepper

Slice onions and lay them out on the base of a casserole dish
Wrap each chicken piece in a slice of bacon and place on the onions
Sprinkle herbs and seasoning (and some pieces of garlic if you like)
Pour the cream over

Bake in oven (180C) for an hour.
Serve with something green

Have fun!
Corinne Ingliss-Boyd

Oreo Cheesecake Bars

2011-05-30T10:33:00.000-05:00

36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate
HEAT oven to 325°F.
LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool.
Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Tips:
How to Make Mess-Free Cookie Crumbs
Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a zip-lock type plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.
How to Neatly Cut Dessert Bars
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

Tracy Phillips (from Bonnie Hunter's blog)

Asparagus with Wasabi Dip

2011-05-30T10:23:00.000-05:00

From Susan Turney
This is a great little finger food that always gets raves.
Asparagus with Wasabi Dip.
Blanched asparagus (I like the skinny ones best but any will do).
Dip
1 cup mayo
4 t. Soy sauce
1 1/2 t. Sugar
2 t. Lemon Juice
2 t. Wasabi Paste
Yum!
Of course, it can all be done ahead.

Buttermilk Velvet

2011-05-30T10:21:00.000-05:00

This is an all time favorite around here. A great do-ahead recipe. People love it and it is easy. What else could it offer--oh, it's delicious!
Buttermilk Velvet (stop~--even if you hate buttermilk--keep reading)
1 3 oz. pkg of Instant Jello Pudding (we like to use cheesecake or French Vanilla if adding fruit)
1 cup liquid buttermilk
1 regular size container of Cool Whip, thawed
Dump the Cool Whip into a medium size bowl. Pour the buttermilk over it. Sprinkle the dry pudding mix over everything. Using a spatula, (FOLD--do not whip, beat, or otherwise abuse this concoction) in the dry powder. You are not trying to make all the dry powder disappear and mix perfectly with the Cool Whip and buttermilk--just mix it up a bit. If you use a clear glass bowl, you can see if you have any big clumps of dry stuff which need your attention. Then, let it stand a minute or two. It will begin to set up--trust me.
Now, if you are wanting to be fancy, put it in a graham cracker crust. Or, put it in a 9 x 13 baking dish and put blueberries and/or stawberries on top. Or, if your frig. is cramped for space, put it in a 9 x 5 x 4 bread pan. You can mix blueberries right in (I use frozen if I don't have fresh.)
Then, just let it set up. You can make this a half hour before serving or the previous day. It is one fantastic recipe.
Now--think chocolate, coconut cream, banana cream, the variations are endless. You can use sugar free or "full sugar" pudding.
Lee Edwards Benning wrote a cookbook titled Better with Buttermilk (Henry Holt), 1996. This book has hundreds of recipes using buttermilk as an ingredient and more information regarding buttermilk than most people would ever want to know. It's a great book.
We just polished off the last of the Cheesecake/with frozen blueberries, today. I'm getting hungry--gotta go.
Ann Sandberg
Chassell, MI