I'm calling them sinful, because they are drenched (and I mean it) in oil ... that's why they are so tasty! There are a lot of different recipes for seasoned crackers, but many call for a ranch or italian dressing dry-mix. I didn't have either of these on hand, so I came up with my own concoction. The only thing different that I did than what I listed below is that I added a tsp of salt, but because they were super salty, I'll skip the extra salt next time and just use the ingredients included below.
2-gallon Ziploc bag
2 sleeves of saltine crackers
1 cup canola oil
2 Tbsp Tony Chachere's Creole Seasoning
1 Tbsp Litehouse Freeze-Dried Parsley (in refrigerated produce section)
1 tsp onion salt
Put saltine crackers into the Ziploc bag. In a bowl, mix oil and seasonings well & then pour into the ziploc bag over the crackers. Close the bag and then shake and shift the bag, covering the crackers. Repeat the shaking and shifting every 20 minutes for about 4 hours, allowing the crackers to absorb the oil. Serve alone or with cheese. Store in an airtight container. Enjoy!
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Monday, May 23, 2011
Wednesday, March 2, 2011
Salsa recipe from Chili/Salsa/Dessert Cookoff 2011
Here is the recipe I used:
2 roma tomatoes, coarsely chopped
2 14.5 oz cans mexican style diced tomatoes
2 jalapenos, seeded and coarsely chopped ***see note below
2 tablespoons red wine vinegar
1 tablespoon cumin, to taste
4 cloves garlic, minced
1 large vidalia onion, coarsely chopped ***see note below
1/4 teaspoon salt, to taste
1/3 cup cilantro, coarsely chopped
1/2 teaspoon cayenne, to taste
Combine all ingredients in a blender and pulse until blended.
***NOTE- for our cookoff, I use only 1 jalapeno and white onion with a dash of sugar.
2 roma tomatoes, coarsely chopped
2 14.5 oz cans mexican style diced tomatoes
2 jalapenos, seeded and coarsely chopped ***see note below
2 tablespoons red wine vinegar
1 tablespoon cumin, to taste
4 cloves garlic, minced
1 large vidalia onion, coarsely chopped ***see note below
1/4 teaspoon salt, to taste
1/3 cup cilantro, coarsely chopped
1/2 teaspoon cayenne, to taste
Combine all ingredients in a blender and pulse until blended.
***NOTE- for our cookoff, I use only 1 jalapeno and white onion with a dash of sugar.
Tuesday, February 22, 2011
Marinated Cheese
1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions (I used onion salt instead)
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package Sharp Cheddar cheese
2 (8 ounce) packages cream cheese, cold
1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers. *
*I just left mine in the dish I'd marinated it in, but spooned the marinade back over the top before serving. I found this recipe at a blog called the tipsyhostess.blogspot.com ... I cannot vouch for all of her creations, but I've made several of her appetizers ;)
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions (I used onion salt instead)
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package Sharp Cheddar cheese
2 (8 ounce) packages cream cheese, cold
1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers. *
*I just left mine in the dish I'd marinated it in, but spooned the marinade back over the top before serving. I found this recipe at a blog called the tipsyhostess.blogspot.com ... I cannot vouch for all of her creations, but I've made several of her appetizers ;)
Wednesday, December 22, 2010
Nicole Simpson
Dripping Roast Beef Sandwich
1 can Campbell’s Condensed French Onion soup
1 tbsp Worcestershire sauce
¾ lb thinly sliced deli roast beef
4 hoagie rolls
4 slices provolone cheese, cut in half
¼ cup drained pickled banana pepper rings
• Heat oven to 400
• Heat soup and Worcestershire sauce in saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
• Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet.
• Bake 3 min. or until sandwiches are toasted and cheese is melted. Top each sandwich with pepper rings.
Spicy Crackers
Makes an entire box of Saltines (4 tubes)
Mix:
1 1/3 cup canola oil
1 envelope Hidden Valley Ranch dressing mix
2+ tbsp crushed red pepper
Approx. 1 tbsp cayenne pepper
Pour mixture over crackers in an airtight container and turn container to spread the mixture for 48 hours.
You can divide the recipe in ½ and use large ziplock freezer bags.
Good to refrigerate after 24 hours, but still turn the bag/container as often as possible.
Meatloaf Muffins
1 lb hamburger meat
Box of Stovetop cornbread stuffing
Package of onion soup mix
2 eggs
1 cup water
• Mix all ingredients together
• Grease muffin pans
• Fill muffin cups 2/3 full
• Bake at 350 for 20-30 minutes
• Top with ketchup or your favorite bbq sauce
Cinnamon Ripple Cake
1 package Angel Food cake mix
1 ½ cups water
3 ½ teaspoons ground cinnamon
¾ cup whipping cream
½ cup cold milk
1/3 cup powdered sugar
1 tsp. vanilla extract
• Preheat oven to 375
• Prepare cake with water as directed on package. Spoon ¼ of batter into ungreased 10-inch tube pan and spread evenly. With small fine sieve, sprinkle one teaspoon cinnamon over batter. Repeat layering two more times, ending with batter.
• Bake at 375 for 30-40 minutes or until top crust is golden brown, firm, and looks very dry. Do no underbake.
• To cool cake, hang pan upside down on bottle or funnel. When completely cooled, remove from pan.
• To serve, beat whipping cream and milk in chilled bowl with chilled beaters until thick. Blend in powdered sugar, vanilla extract, and remaining ½ tsp cinnamon.
• Cut cake into slices and top with cinnamon cream.
1 can Campbell’s Condensed French Onion soup
1 tbsp Worcestershire sauce
¾ lb thinly sliced deli roast beef
4 hoagie rolls
4 slices provolone cheese, cut in half
¼ cup drained pickled banana pepper rings
• Heat oven to 400
• Heat soup and Worcestershire sauce in saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
• Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet.
• Bake 3 min. or until sandwiches are toasted and cheese is melted. Top each sandwich with pepper rings.
Spicy Crackers
Makes an entire box of Saltines (4 tubes)
Mix:
1 1/3 cup canola oil
1 envelope Hidden Valley Ranch dressing mix
2+ tbsp crushed red pepper
Approx. 1 tbsp cayenne pepper
Pour mixture over crackers in an airtight container and turn container to spread the mixture for 48 hours.
You can divide the recipe in ½ and use large ziplock freezer bags.
Good to refrigerate after 24 hours, but still turn the bag/container as often as possible.
Meatloaf Muffins
1 lb hamburger meat
Box of Stovetop cornbread stuffing
Package of onion soup mix
2 eggs
1 cup water
• Mix all ingredients together
• Grease muffin pans
• Fill muffin cups 2/3 full
• Bake at 350 for 20-30 minutes
• Top with ketchup or your favorite bbq sauce
Cinnamon Ripple Cake
1 package Angel Food cake mix
1 ½ cups water
3 ½ teaspoons ground cinnamon
¾ cup whipping cream
½ cup cold milk
1/3 cup powdered sugar
1 tsp. vanilla extract
• Preheat oven to 375
• Prepare cake with water as directed on package. Spoon ¼ of batter into ungreased 10-inch tube pan and spread evenly. With small fine sieve, sprinkle one teaspoon cinnamon over batter. Repeat layering two more times, ending with batter.
• Bake at 375 for 30-40 minutes or until top crust is golden brown, firm, and looks very dry. Do no underbake.
• To cool cake, hang pan upside down on bottle or funnel. When completely cooled, remove from pan.
• To serve, beat whipping cream and milk in chilled bowl with chilled beaters until thick. Blend in powdered sugar, vanilla extract, and remaining ½ tsp cinnamon.
• Cut cake into slices and top with cinnamon cream.
Fruit Dip
Fruit Dip
Shared with me by Barbara Smith (Matt's mom)
One small can of marshmallow creme
1 softened package of cream cheese*
1 tablespoon of pineapple juice
mix together and refrigerate.
It is great on any fresh fruit and no Smith party or brunch is complete
without it!
*for a pink dip, I use the strawberry cream cheese.
Shared with me by Barbara Smith (Matt's mom)
One small can of marshmallow creme
1 softened package of cream cheese*
1 tablespoon of pineapple juice
mix together and refrigerate.
It is great on any fresh fruit and no Smith party or brunch is complete
without it!
*for a pink dip, I use the strawberry cream cheese.
Deborah Stovall 2008
Texas Caviar Dip
2 cans black beans, wash and drain
1 can shoepeg corn, wash and drain
1 green pepper, diced
4 roma tomatoes, diced
3 avocados, diced
¼ bunch cilantro, chopped
½ - ¾ bottle of Kraft Seven Seas Viva Italian Dressing
Combine all ingredients in a large bowl and toss. Enjoy with your favorite tortilla chips!
Creamy Chicken Casserole
4-6 servings
(Southern Living)
3 cups chopped cooked chicken (appx. 4 average boneless, skinless chicken breasts)
1 (10¾ oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1½ cups crushed round buttery crackers (40 crackers)
¼ c. butter or margarine, melted
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1½ -inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Hershey Pie
From the kitchen of mom, Harriet Cobb ☺
4-6 Hershey candy bars
1 8-ounce Cool Whip
1 Graham Cracker pie crust
Melt Hershey candy bars in microwave and cool. Blend in Cool Whip. Pour into pie crust and chill.
Zesty Beef and Vegetable Soup
8 servings
1 lb. ground beef
½ c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 20-ounce pkg. frozen mixed vegetables
4 c. hot-style vegetable juice
1 14½ oz. can Italian-style stewed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
¼ tsp. pepper
In a large skillet, cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat.
In a 4-quart or larger crockpot, combine meat mixture, coleslaw mix, frozen vegetables, vegetable juice, undrained tomatoes, Worcestershire sauce, basil and pepper.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Note: I usually use regular V8 juice, instead of the hot…just a family preference.
This soup is great either way!
2 cans black beans, wash and drain
1 can shoepeg corn, wash and drain
1 green pepper, diced
4 roma tomatoes, diced
3 avocados, diced
¼ bunch cilantro, chopped
½ - ¾ bottle of Kraft Seven Seas Viva Italian Dressing
Combine all ingredients in a large bowl and toss. Enjoy with your favorite tortilla chips!
Creamy Chicken Casserole
4-6 servings
(Southern Living)
3 cups chopped cooked chicken (appx. 4 average boneless, skinless chicken breasts)
1 (10¾ oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1½ cups crushed round buttery crackers (40 crackers)
¼ c. butter or margarine, melted
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1½ -inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Hershey Pie
From the kitchen of mom, Harriet Cobb ☺
4-6 Hershey candy bars
1 8-ounce Cool Whip
1 Graham Cracker pie crust
Melt Hershey candy bars in microwave and cool. Blend in Cool Whip. Pour into pie crust and chill.
Zesty Beef and Vegetable Soup
8 servings
1 lb. ground beef
½ c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 20-ounce pkg. frozen mixed vegetables
4 c. hot-style vegetable juice
1 14½ oz. can Italian-style stewed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
¼ tsp. pepper
In a large skillet, cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat.
In a 4-quart or larger crockpot, combine meat mixture, coleslaw mix, frozen vegetables, vegetable juice, undrained tomatoes, Worcestershire sauce, basil and pepper.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Note: I usually use regular V8 juice, instead of the hot…just a family preference.
This soup is great either way!
Camille Smith
These are some of the recipes I've shared throughout the years, and I continue to receive requests for them, so here they are for your enjoyment. They are not original to me, but were shared by others somewhere along the way ...
Candy Cane Thumbprints
Ingredients:
2/3 cup butter, softened
½ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
Peppermint Filling
Peppermint candy canes, crushed OR red sugar sprinkles
Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in any remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until cookies are lightly brown around edges. Remove from oven and make a small indentation in the center of each cookie with the bowl of a small measuring spoon. Transfer cookies to a wire rack and let cool.
Just before serving, pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes or red sprinkles.
Peppermint Filling:
Beat ¼ cup softened butter for 30 seconds. Beat in ¼ tsp peppermint extract. Gradually beat in 1 ½ cups powdered sugar. Beat in enough milk (2-3 tsp) to create piping consistency.
ENJOY!
Peppermint Snowballs
18 oz pkg double-stuffed oreos, crushed (I do mine in the food processor)
8 oz pkg cream cheese, softened
20 oz pkg almond bark white chocolate
1 to 1 ½ cups candy canes, finely crushed
Mix together crushed oreos and cream cheese. Place in bowl in refrigerator to stiffen. Roll into 1-1/2 inch balls and set aside. Melt almond bark in microwave according to package directions. Stir in crushed candy canes. Dip balls into almond bark and set on wax paper to harden. Store in refrigerator. Makes 2-1/2 dozen.
These are so yummy. Matt’s office requests them every year!
Spinach Artichoke Dip
Ingredients:
1 10oz package frozen creamed spinach
1 14 oz can hearts of artichokes, drained and chopped fine
2 cups total of mozzarella and parmesan cheese (you can buy them in a mixed bag)
½ cup sour cream
¼ tsp garlic powder or 1 garlic clove, pressed
salt to taste
Mix ingredients and spoon into a 9-inch pie plate, spreading mixture evenly. Bake at 350 degrees for 15-18 minutes, until bubbly and light brown. Serve immediately with tortilla chips.
Bacon Tomato Cups
8 slices of bacon, cooked and crumbled OR you can use Hormel diced ham
1 16 oz can refrigerated Grands biscuits
1 tomato, seeded & diced
½ small white onion, diced (or equiv. onion powder)
3 oz swiss cheese, finely grated
½ cup mayonnaise
salt and pepper to taste
dried Italian seasoning
Grease muffin tin and preheat oven according to biscuit directions. Cut each biscuit in half and fill each muffin cup with half a biscuit. Press into tin, slightly molding each into a cup-type shape.
Mix bacon, tomato, onion, mayo, cheese and salt/pepper in a bowl. Spoon mixture into each cup. Sprinkle tops lightly with Italian seasoning. Bake according to biscuit package directions. Serve warm. Can be microwaved to reheat if you make ahead of time. Great as an appetizer or brunch item.
Karie Patton makes this Southern Living recipe and we love it – I’ve been making it for several years. I have also spread the biscuits into a greased casserole dish and put the filling over top, then cut it into squares to save time.
Red Velvet Christmas Cookies
18-1/2 oz pkg Red Velvet Cake mix
½ cup oil
2 Tbsp water
2 eggs
12 oz pkg white chocolate chips
Combine all ingredients; mix well. Drop by teaspoonfuls onto baking sheets sprayed with Pam. Bake at 350 degrees F for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Butterscotch Bars
18-1/2 oz pkg butter pecan cake mix
½ cup butter, softened
1 egg
12 ½ oz jar caramel topping
Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x9 pan. Bake fro 10 min at 350 degrees F. Pour caramel topping over baked crust; sprinkle with remaining cake mixture. Bake an additional 20 to 25 minutes at 350 degrees; until lightly golden. Cool completely. Cut into bars. Makes 2 dozen.
Cupid Punch
1 pint peppermint ice cream, softened
1 quart eggnog
1 liter seven up or ginerale
Mix all ingredients in a punch bowl; serve immediately. Hang candy canes along the punch bowl rim for a festive look.
Coffee Punch
1-1/2 quarts water
½ cup chocolate drink mix
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream
Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream; stir until partially melted. Garnish with whipped cream. Serves about 20-25.
Even non-coffee drinkers like this! I use decaf instant coffee.
Easy Pecan Pralines
2 cups sugar
1 cup brown sugar, packed
1 cup evaporated milk
2 cups chopped pecans
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt
Combine sugars and evaporated milk in a microwave-safe bowl. Microwave on high for 6 minutes; stir well. Add pecans, margarine, vanilla and salt; heat on high for an additional 6 minutes. Stir until thick; drop by teaspoonfuls onto wax paper. Let cool. Makes about 3 dozen.
SUPER easy!
Candy Cane Thumbprints
Ingredients:
2/3 cup butter, softened
½ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
Peppermint Filling
Peppermint candy canes, crushed OR red sugar sprinkles
Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in any remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until cookies are lightly brown around edges. Remove from oven and make a small indentation in the center of each cookie with the bowl of a small measuring spoon. Transfer cookies to a wire rack and let cool.
Just before serving, pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes or red sprinkles.
Peppermint Filling:
Beat ¼ cup softened butter for 30 seconds. Beat in ¼ tsp peppermint extract. Gradually beat in 1 ½ cups powdered sugar. Beat in enough milk (2-3 tsp) to create piping consistency.
ENJOY!
Peppermint Snowballs
18 oz pkg double-stuffed oreos, crushed (I do mine in the food processor)
8 oz pkg cream cheese, softened
20 oz pkg almond bark white chocolate
1 to 1 ½ cups candy canes, finely crushed
Mix together crushed oreos and cream cheese. Place in bowl in refrigerator to stiffen. Roll into 1-1/2 inch balls and set aside. Melt almond bark in microwave according to package directions. Stir in crushed candy canes. Dip balls into almond bark and set on wax paper to harden. Store in refrigerator. Makes 2-1/2 dozen.
These are so yummy. Matt’s office requests them every year!
Spinach Artichoke Dip
Ingredients:
1 10oz package frozen creamed spinach
1 14 oz can hearts of artichokes, drained and chopped fine
2 cups total of mozzarella and parmesan cheese (you can buy them in a mixed bag)
½ cup sour cream
¼ tsp garlic powder or 1 garlic clove, pressed
salt to taste
Mix ingredients and spoon into a 9-inch pie plate, spreading mixture evenly. Bake at 350 degrees for 15-18 minutes, until bubbly and light brown. Serve immediately with tortilla chips.
Bacon Tomato Cups
8 slices of bacon, cooked and crumbled OR you can use Hormel diced ham
1 16 oz can refrigerated Grands biscuits
1 tomato, seeded & diced
½ small white onion, diced (or equiv. onion powder)
3 oz swiss cheese, finely grated
½ cup mayonnaise
salt and pepper to taste
dried Italian seasoning
Grease muffin tin and preheat oven according to biscuit directions. Cut each biscuit in half and fill each muffin cup with half a biscuit. Press into tin, slightly molding each into a cup-type shape.
Mix bacon, tomato, onion, mayo, cheese and salt/pepper in a bowl. Spoon mixture into each cup. Sprinkle tops lightly with Italian seasoning. Bake according to biscuit package directions. Serve warm. Can be microwaved to reheat if you make ahead of time. Great as an appetizer or brunch item.
Karie Patton makes this Southern Living recipe and we love it – I’ve been making it for several years. I have also spread the biscuits into a greased casserole dish and put the filling over top, then cut it into squares to save time.
Red Velvet Christmas Cookies
18-1/2 oz pkg Red Velvet Cake mix
½ cup oil
2 Tbsp water
2 eggs
12 oz pkg white chocolate chips
Combine all ingredients; mix well. Drop by teaspoonfuls onto baking sheets sprayed with Pam. Bake at 350 degrees F for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Butterscotch Bars
18-1/2 oz pkg butter pecan cake mix
½ cup butter, softened
1 egg
12 ½ oz jar caramel topping
Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x9 pan. Bake fro 10 min at 350 degrees F. Pour caramel topping over baked crust; sprinkle with remaining cake mixture. Bake an additional 20 to 25 minutes at 350 degrees; until lightly golden. Cool completely. Cut into bars. Makes 2 dozen.
Cupid Punch
1 pint peppermint ice cream, softened
1 quart eggnog
1 liter seven up or ginerale
Mix all ingredients in a punch bowl; serve immediately. Hang candy canes along the punch bowl rim for a festive look.
Coffee Punch
1-1/2 quarts water
½ cup chocolate drink mix
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream
Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream; stir until partially melted. Garnish with whipped cream. Serves about 20-25.
Even non-coffee drinkers like this! I use decaf instant coffee.
Easy Pecan Pralines
2 cups sugar
1 cup brown sugar, packed
1 cup evaporated milk
2 cups chopped pecans
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt
Combine sugars and evaporated milk in a microwave-safe bowl. Microwave on high for 6 minutes; stir well. Add pecans, margarine, vanilla and salt; heat on high for an additional 6 minutes. Stir until thick; drop by teaspoonfuls onto wax paper. Let cool. Makes about 3 dozen.
SUPER easy!
Katrina Flegel
Sour Cream Enchiladas – you can omit the chicken and just use cheese in these, or you can replace the chicken with turkey
16 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
4 oz can green chili peppers, diced
3 cups sharp cheddar cheese, divided
1 1/2 cups cooked chicken, chopped
20 flour tortillas
Olives, if desired
Mix sour cream, soups, chilies, and 1/2 cup cheese. Spread half of mixture in bottoms of a 9x13 pan and a 8x8 pan. Roll some chicken and cheese in each tortilla and arrange in pan, crease down (I usually can fit 12 in the 9x13 and 7-8 in the 8x8 pan). Spread remaining sour cream mixture over top of both pans. Sprinkle with remaining cheese. Add olives if desired. You can refrigerate a few hours until you are ready to cook it. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and continue to bake 15 more minutes or until it bubbles.
Cheese Ball
1 pkg cream cheese (8 oz), softened
1 cup shredded cheddar cheese
1 tsp Worcestershire sauce
4 slices bacon, cooked and crumbled
1 cup chopped nuts (any kind)
Mix all ingredients except nuts with hand mixer until well blended. Cover and refrigerate at least 1 hour. Shape into ball or log and roll in nuts until covered. Serve with crackers.
Corn Bread – recipe also works well halved in an 8X8 pan
2 cups baking mix
¾ cup corn meal
¾ cup sugar
½ teaspoon baking powder
1 cup milk
2 eggs, slightly beaten
¾ cup melted butter (1 ½ sticks)
Combine dry ingredients. Mix in milk, eggs, and butter. Pour into greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.
16 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
4 oz can green chili peppers, diced
3 cups sharp cheddar cheese, divided
1 1/2 cups cooked chicken, chopped
20 flour tortillas
Olives, if desired
Mix sour cream, soups, chilies, and 1/2 cup cheese. Spread half of mixture in bottoms of a 9x13 pan and a 8x8 pan. Roll some chicken and cheese in each tortilla and arrange in pan, crease down (I usually can fit 12 in the 9x13 and 7-8 in the 8x8 pan). Spread remaining sour cream mixture over top of both pans. Sprinkle with remaining cheese. Add olives if desired. You can refrigerate a few hours until you are ready to cook it. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and continue to bake 15 more minutes or until it bubbles.
Cheese Ball
1 pkg cream cheese (8 oz), softened
1 cup shredded cheddar cheese
1 tsp Worcestershire sauce
4 slices bacon, cooked and crumbled
1 cup chopped nuts (any kind)
Mix all ingredients except nuts with hand mixer until well blended. Cover and refrigerate at least 1 hour. Shape into ball or log and roll in nuts until covered. Serve with crackers.
Corn Bread – recipe also works well halved in an 8X8 pan
2 cups baking mix
¾ cup corn meal
¾ cup sugar
½ teaspoon baking powder
1 cup milk
2 eggs, slightly beaten
¾ cup melted butter (1 ½ sticks)
Combine dry ingredients. Mix in milk, eggs, and butter. Pour into greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.
Deborah Stovall
Oregano Chicken
6 servings
From the kitchen of: Deborah Stovall
¼ cup butter or margarine, melted
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1½ teaspoons dried oregano
1 large clove garlic, crushed
6 boneless, skinless chic ken breasts
Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 baking dish. Pour butter mixture over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 more minutes. If desired, serve cooking juices over hot cooked rice.
Mustard Roasted Salmon
4 servings
From the kitchen of: Deborah Stovall
1¼ pound salmon, skin removed, cut into 4 pieces
2 Tbsp. whole grain mustard
2 Tbsp. 100% pure maple syrup
1 clove garlic, minced
Juice of ½ a lemon
Salt and Pepper
Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After 10 minutes of cooking, brush salmon with mixture and return to the oven for 5-7 additional minutes, or until salmon is just cooked through.
Corn Dip
From the kitchen of: Deborah Stovall
2 cans (11 oz. each) of Mexicorn
2 oz. can of jalapenos
2 cups Colby/Monterey Jack cheese mixture
1 cup fresh parmesan cheese
2 cups mayonnaise
Mix ingredients and pour into an 11 x 7 baking dish. Bake at 350 degrees for 40 minutes. Serve with Frito’s scoops.
6 servings
From the kitchen of: Deborah Stovall
¼ cup butter or margarine, melted
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1½ teaspoons dried oregano
1 large clove garlic, crushed
6 boneless, skinless chic ken breasts
Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 baking dish. Pour butter mixture over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 more minutes. If desired, serve cooking juices over hot cooked rice.
Mustard Roasted Salmon
4 servings
From the kitchen of: Deborah Stovall
1¼ pound salmon, skin removed, cut into 4 pieces
2 Tbsp. whole grain mustard
2 Tbsp. 100% pure maple syrup
1 clove garlic, minced
Juice of ½ a lemon
Salt and Pepper
Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After 10 minutes of cooking, brush salmon with mixture and return to the oven for 5-7 additional minutes, or until salmon is just cooked through.
Corn Dip
From the kitchen of: Deborah Stovall
2 cans (11 oz. each) of Mexicorn
2 oz. can of jalapenos
2 cups Colby/Monterey Jack cheese mixture
1 cup fresh parmesan cheese
2 cups mayonnaise
Mix ingredients and pour into an 11 x 7 baking dish. Bake at 350 degrees for 40 minutes. Serve with Frito’s scoops.
Alli Byers
Link to my cooking blog: alliscookingcorner.blogspot.com
Shrimp Dip (this was my grandmother's recipe that was a family favorite)
1 cup deveined, cooked shrimp, cut up
8 oz. cream cheese
1 medium sized can diced tomatoes, well drained
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon chili powder
1 bag Fritos Scoops
Add tomatoes to softened cream cheese. Mix well. Add seasonings and cooked shrimp and stir. Chill well before serving with Fritos Scoops.
(You may want to double this if it's for a crowd because it usually goes fast!)
Crockpot Cranberry Glazed Pork Tenderloin
--1-2 lbs. pork tenderloin (you can use two if it will fit into your crockpot) ***This can also be made with beef.***
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup red wine
--1 T Worcestershire sauce
--2 T soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries
Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over the pork. Then plop the meat into your crockpot. Discard the rest of the dry mixture.
Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.
Cover and cook on low for 6-8 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.
Foil-Packet Vegetables
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
This recipe is awesome because you can use a variety of different veggies and you can make it either on the stove, outdoor grill or in the oven, depending on the season. If you bake them in the oven, turn it to 400 degrees and bake for around 20 minutes.
COMBINE vegetables and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
Shrimp Dip (this was my grandmother's recipe that was a family favorite)
1 cup deveined, cooked shrimp, cut up
8 oz. cream cheese
1 medium sized can diced tomatoes, well drained
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon chili powder
1 bag Fritos Scoops
Add tomatoes to softened cream cheese. Mix well. Add seasonings and cooked shrimp and stir. Chill well before serving with Fritos Scoops.
(You may want to double this if it's for a crowd because it usually goes fast!)
Crockpot Cranberry Glazed Pork Tenderloin
--1-2 lbs. pork tenderloin (you can use two if it will fit into your crockpot) ***This can also be made with beef.***
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup red wine
--1 T Worcestershire sauce
--2 T soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries
Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over the pork. Then plop the meat into your crockpot. Discard the rest of the dry mixture.
Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.
Cover and cook on low for 6-8 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.
Foil-Packet Vegetables
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
This recipe is awesome because you can use a variety of different veggies and you can make it either on the stove, outdoor grill or in the oven, depending on the season. If you bake them in the oven, turn it to 400 degrees and bake for around 20 minutes.
COMBINE vegetables and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
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