6oz marinated artichoke hearts, drained and chopped
1 pkg frozen creamed spinach, thawed
1/4 c light mayo
1/4 c light sour cream
1 t garlic
1/2 c parmesan cheese
Preheat oven to 375* Stir together all ingredients. Pour into small baking dish and bake 20-25 min. Serve with pita chips, bread rounds, or crackers.
Sunday, May 24, 2009
HOT PIZZA DIP
This is easy to make and the ingredients are usually on hand. It's a crowd pleaser with any group and will disappear fast.
8oz light cream cheese
2t Italian seasoning
8oz pizza sauce
1 c mozzarella, shredded (4oz)
3/4 c parmesan cheese
Preheat oven to 350* Spread cream cheese in a glass pie plate. Sprinkle with seasoning. Spread sauce over top. Sprinkle with cheese and bake 15-20 min. Serve with crackers or baguette slices.
8oz light cream cheese
2t Italian seasoning
8oz pizza sauce
1 c mozzarella, shredded (4oz)
3/4 c parmesan cheese
Preheat oven to 350* Spread cream cheese in a glass pie plate. Sprinkle with seasoning. Spread sauce over top. Sprinkle with cheese and bake 15-20 min. Serve with crackers or baguette slices.
PEACH AND MUSTARD GLAZED PORK TENDERLOINS (Betty Crocker)
This recipe is SO simple, yet has a rich complex flavor. This has become one of my husband's specialty dishes and he actually won a husband's cooking contest with it once!
1/2 c peach preserves
2T dijon mustard
2 t vegetable oil
1/2 t dried thyme
1/4 t salt
2 pork tenderloins
Mix marinade ingredients. Pour over pork in a ziploc bag and chill 1-8 hours. Preheat oven to 450* Remove pork and place in a glass pan. Bake uncovered 25-30 min (until internal temp reaches 155*). Heat remaining marinade on stovetop or in microwave to boiling for 1 min. Remove pork from oven and cover with foil. Let stand 10-15 min, brushing once with marinade. Cut into slices and pour marinade over top to serve.
1/2 c peach preserves
2T dijon mustard
2 t vegetable oil
1/2 t dried thyme
1/4 t salt
2 pork tenderloins
Mix marinade ingredients. Pour over pork in a ziploc bag and chill 1-8 hours. Preheat oven to 450* Remove pork and place in a glass pan. Bake uncovered 25-30 min (until internal temp reaches 155*). Heat remaining marinade on stovetop or in microwave to boiling for 1 min. Remove pork from oven and cover with foil. Let stand 10-15 min, brushing once with marinade. Cut into slices and pour marinade over top to serve.
HAM & SWISS PIE (Betty Crocker)
1 1/2 c cooked ham, diced
1 c swiss cheese, shredded (4oz)
1/4 c onion, chopped (green or other)
1/2 c Bisquick
1 c milk
salt & pepper
2 eggs
garnish with diced tomato if desired
Preheat oven to 400* Grease a pie plate. Sprinkle, ham, cheese, and onions. Beat Bisquick, milk, s&p, and eggs with a fork. Pour into pie plate. Bake 35-40 min. Let stand 5 min.
1 c swiss cheese, shredded (4oz)
1/4 c onion, chopped (green or other)
1/2 c Bisquick
1 c milk
salt & pepper
2 eggs
garnish with diced tomato if desired
Preheat oven to 400* Grease a pie plate. Sprinkle, ham, cheese, and onions. Beat Bisquick, milk, s&p, and eggs with a fork. Pour into pie plate. Bake 35-40 min. Let stand 5 min.
SAUTEED SCALLOP LINGUINE
I love to make this on nights when I have to eat solo. It's so fast and easy. (Just 4-5 scallops will do for one, just half the measurements of the other ingredients). You can make it Italian or Asian style.
1lb scallops (or less)
linguine, cooked
ITALIAN:
4T olive oil
4t garlic
grape tomatoes
greens, optional
2 T fresh basil
ASIAN:
4T sesame oil
4t ginger
grape tomatoes
greens, optional
Heat oil and garlic/ginger. Add scallops and tomatoes and saute until cooked. Serve over pasta.
1lb scallops (or less)
linguine, cooked
ITALIAN:
4T olive oil
4t garlic
grape tomatoes
greens, optional
2 T fresh basil
ASIAN:
4T sesame oil
4t ginger
grape tomatoes
greens, optional
Heat oil and garlic/ginger. Add scallops and tomatoes and saute until cooked. Serve over pasta.
HOMEMADE SOFT PRETZELS (Susan Axtell)
1 pkg dry yeast
1 T sugar
1 1/2 c warm water
1t salt
4-5 c flour
1 egg
coarse salt
Preheat oven to 425* Dissolve yeast and sugar in water. Combine the dry ingredients and add yeast mixture. Knead 5-10 min. Roll into strips and make into any desired shape. Glaze with egg and sprinkle with coarse salt. Bake on an ungreased sheet for 15-18 min.
1 T sugar
1 1/2 c warm water
1t salt
4-5 c flour
1 egg
coarse salt
Preheat oven to 425* Dissolve yeast and sugar in water. Combine the dry ingredients and add yeast mixture. Knead 5-10 min. Roll into strips and make into any desired shape. Glaze with egg and sprinkle with coarse salt. Bake on an ungreased sheet for 15-18 min.
PUMPKIN TEA BREAD (Susan Axtell)
This recipe comes from a very gifted, blessed, patient, and inspiring soul who has taught 3 year olds for over 35 years.
3 eggs
3c sugar
3c flour
1 c oil
2c pumpkin puree
1t cinnamon
1t nutmeg
1t cloves
1 t baking powder
1 t baking soda
1/2 t salt
Combine the wet ingredients and beat. Add the dry ingredients until blended. Pour in a loaf pan and bake one hour.
Preheat oven to 350*
3 eggs
3c sugar
3c flour
1 c oil
2c pumpkin puree
1t cinnamon
1t nutmeg
1t cloves
1 t baking powder
1 t baking soda
1/2 t salt
Combine the wet ingredients and beat. Add the dry ingredients until blended. Pour in a loaf pan and bake one hour.
Preheat oven to 350*
COCONUT POPPYSEED CAKE (Taste of Home)
1 box white cake mix
1/4 c poppy seeds
1/4 t coconut extract
3 1/2 c cold milk
2 pkg coconut cream pudding mix
8 oz cool whip
1/3 c flaked coconut
Preheat oven to 350*. Prepare cake as directed. Add poppy seeds and coconut extract. Pour in greased 9x13 pan. Bake 20-25 min and cool. Beat milk, pudding, and cool whip. Ice cake and sprinkle with coconut.
1/4 c poppy seeds
1/4 t coconut extract
3 1/2 c cold milk
2 pkg coconut cream pudding mix
8 oz cool whip
1/3 c flaked coconut
Preheat oven to 350*. Prepare cake as directed. Add poppy seeds and coconut extract. Pour in greased 9x13 pan. Bake 20-25 min and cool. Beat milk, pudding, and cool whip. Ice cake and sprinkle with coconut.
WHISKY GINGER CHICKEN
4 chicken breasts
1/3 c bourbon or whiskey
1/3 c soy sauce
3 T brown sugar
2T hoisin sauce
1t lime rind
2T lime juice
2t ginger, minced
2t sesame oil
2 t garlic
1/4 t crushed red pepper, optional
Pound chicken. Marinate 1 hour. Heat med -high grill. Turn left burner off. Spray rack. Grill 2 min each side and move to off burner. Cover and cook 5 min. Boil marinade with 1 T water plus 1 t cornstarch. Serve over chicken.
1/3 c bourbon or whiskey
1/3 c soy sauce
3 T brown sugar
2T hoisin sauce
1t lime rind
2T lime juice
2t ginger, minced
2t sesame oil
2 t garlic
1/4 t crushed red pepper, optional
Pound chicken. Marinate 1 hour. Heat med -high grill. Turn left burner off. Spray rack. Grill 2 min each side and move to off burner. Cover and cook 5 min. Boil marinade with 1 T water plus 1 t cornstarch. Serve over chicken.
HAPPY HUSBAND ROLLS
When my parents were first married 36 years ago, they had just moved to CA. My mom's boss had them over for dinner. As they said goodnight, the wife handed her a piece of paper with a recipe. My mom was puzzled, she said, "I think you need this. Your husband ate an entire pan."
And it has pleased many happy husbands since :)
1 roll Hungry Jack golden flake refrigerator biscuits
1/4 c. butter, melted
oregano
parsley
parmesan cheese
Preheat oven to 375*. Arrange biscuits in two side-by-side overlapping rows in a loaf pan. Pour butter over top. Sprinkle with oregano, parsley, and parmesan cheese. Bake 10-15 min until golden brown.
And it has pleased many happy husbands since :)
1 roll Hungry Jack golden flake refrigerator biscuits
1/4 c. butter, melted
oregano
parsley
parmesan cheese
Preheat oven to 375*. Arrange biscuits in two side-by-side overlapping rows in a loaf pan. Pour butter over top. Sprinkle with oregano, parsley, and parmesan cheese. Bake 10-15 min until golden brown.
ASIAN LETTUCE WRAPS (Butterball)
2 T oil, sesame or other
16oz ground turkey
1 t garlic, minced
1t ginger, minced
1/2 c. red pepper, chopped
1/3 c. peanut sauce or sweet & sour sauce
12 lettuce leaves
1 c. cucumber, thinly sliced
1/4 c. green onion, thinly sliced
2 carrots, julienne strips
2T cilantro, basil, OR mint (optional)
Heat oil over med heat with ginger and garlic for 1 min. Add turkey, stir, and cook 5-7 min until crumbly. Drain. Stir in red pepper and sauce, simmer 5 min. Fill each lettuce wrap and add cucumber, onion, carrots, and seasoning as desired.
16oz ground turkey
1 t garlic, minced
1t ginger, minced
1/2 c. red pepper, chopped
1/3 c. peanut sauce or sweet & sour sauce
12 lettuce leaves
1 c. cucumber, thinly sliced
1/4 c. green onion, thinly sliced
2 carrots, julienne strips
2T cilantro, basil, OR mint (optional)
Heat oil over med heat with ginger and garlic for 1 min. Add turkey, stir, and cook 5-7 min until crumbly. Drain. Stir in red pepper and sauce, simmer 5 min. Fill each lettuce wrap and add cucumber, onion, carrots, and seasoning as desired.
BBQ BABYBACK RIBS
Babyback ribs- 1/2 rack per person
1 onion, sliced
2 lemons, sliced
pork seasoning rub
bbq sauce
Preheat oven to 250*. Lay ribs in a foil lined pan, meat side up. squeeze lemons over meat. Sprinkle with seasoning. Lay onions and lemons on top and drizzle with bbq sauce. Cover loosely and bake 2-3 hours. Grill for 10 min with bbq sauce before serving.
1 onion, sliced
2 lemons, sliced
pork seasoning rub
bbq sauce
Preheat oven to 250*. Lay ribs in a foil lined pan, meat side up. squeeze lemons over meat. Sprinkle with seasoning. Lay onions and lemons on top and drizzle with bbq sauce. Cover loosely and bake 2-3 hours. Grill for 10 min with bbq sauce before serving.
Friday, May 15, 2009
STRAWBERRY PIE
1 refrigerated pie crust3 T powdered sugar
3 cups sliced fresh strawberries
1/2c sugar
4 T cornstarch
1c water
3oz pkg strawberry jello
Place crust in a glass pie plate. Prick the bottom all over with fork to prevent "bubbling". Bake at 425 degrees for 10-12 minutes until edges are golden. Sprinkle with powdered sugar and set aside to let cool. Put strawberries into cooled crust and set aside. In a pan over med-high heat combine sugar, cornstarch, and water- stirring constantly. Cook until mixture thickens to a gel and appears more "clear". Add jello and mix well, then pour over the strawberries in the pie crust. Let cool in refrigerator until set. Enjoy!
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