1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 (1 pound) loaf round, crusty Italian bread
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
Wednesday, March 28, 2012
Coconut Bars
5 oz. Sweetened condensed milk
1 t. Vanilla
2 C. Powdered sugar
14 oz. Flaked coconut
1 24 oz. bag semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm.
Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
1 t. Vanilla
2 C. Powdered sugar
14 oz. Flaked coconut
1 24 oz. bag semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm.
Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
Nachos Supreme
1 bag tortilla strips or chips
1 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
1 cup refried beans or canned pinto beans or refried beans
1 medium tomato, chopped
1/2 cup chopped green onion
1 can (2.25 oz) ripe olives, sliced
1/4 cup salsa Picante
1/4 cup canned diced green chilies, drained
1/2 cup sour cream
Pile tortilla strips on a large ovenproof platter and mix and toss the
remaining ingredients with the chips. Bake at 350 for 10-12 minutes or
microwave for 2 to 3 minutes until heated through and cheese is melted.
Serves 4 to 6 as an appetizer. Variation: Add a meat filling for a whole
tortilla meal.
1 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
1 cup refried beans or canned pinto beans or refried beans
1 medium tomato, chopped
1/2 cup chopped green onion
1 can (2.25 oz) ripe olives, sliced
1/4 cup salsa Picante
1/4 cup canned diced green chilies, drained
1/2 cup sour cream
Pile tortilla strips on a large ovenproof platter and mix and toss the
remaining ingredients with the chips. Bake at 350 for 10-12 minutes or
microwave for 2 to 3 minutes until heated through and cheese is melted.
Serves 4 to 6 as an appetizer. Variation: Add a meat filling for a whole
tortilla meal.
Chocolate Oreo Espresso Thins
Makes about 4 dozen
The secret to the super-crisp texture here is cutting the dough into
very thin rounds; coarse sanding sugar on top adds to their crunch.
Holiday Cookies 2005, Special Issue Holiday 2005
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling
Sift together flour, cocoa powder, espresso powder, and salt into
a medium bowl; set aside.
Put butter, confectioners' sugar, orange zest, and vanilla in the
bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until pale and fluffy, about 3 minutes. Reduce speed to
medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12-by-16-inch piece of parchment; shape into a
log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler
along edge of paper at each turn to narrow the log and force out air.
Transfer in parchment to a paper towel tube; chill at least 2 hours or
overnight.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices;
transfer to baking sheets lined with parchment paper. Brush tops with
water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes.
Cool on sheets on wire racks. Store in airtight containers at room
temperature up to 1 week.
The secret to the super-crisp texture here is cutting the dough into
very thin rounds; coarse sanding sugar on top adds to their crunch.
Holiday Cookies 2005, Special Issue Holiday 2005
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling
Sift together flour, cocoa powder, espresso powder, and salt into
a medium bowl; set aside.
Put butter, confectioners' sugar, orange zest, and vanilla in the
bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until pale and fluffy, about 3 minutes. Reduce speed to
medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12-by-16-inch piece of parchment; shape into a
log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler
along edge of paper at each turn to narrow the log and force out air.
Transfer in parchment to a paper towel tube; chill at least 2 hours or
overnight.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices;
transfer to baking sheets lined with parchment paper. Brush tops with
water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes.
Cool on sheets on wire racks. Store in airtight containers at room
temperature up to 1 week.
Oreo Ice Cream Cake
1 (16 oz.) pkg. Oreo cookies
1/3 c. butter
1/2 gal. ice cream
1 (8 oz.) Cool Whip
1 jar fudge topping
1 (9x13) cake pan
Crush cookies and set a few crumbs aside for top. Melt
butter and mix with crushed cookies. Press into bottom of
cake pan. Let ice cream soften while you do that. After ice
cream has softened spread on top of cookie crumbs. Then
spread fudge topping on top of ice cream. Then spread the
Cool Whip on top of that. Sprinkle remaining cookie crumbs
on top of Cool Whip. Freeze for 4 to 5 hours. Serves 10 to
15 people.
1/3 c. butter
1/2 gal. ice cream
1 (8 oz.) Cool Whip
1 jar fudge topping
1 (9x13) cake pan
Crush cookies and set a few crumbs aside for top. Melt
butter and mix with crushed cookies. Press into bottom of
cake pan. Let ice cream soften while you do that. After ice
cream has softened spread on top of cookie crumbs. Then
spread fudge topping on top of ice cream. Then spread the
Cool Whip on top of that. Sprinkle remaining cookie crumbs
on top of Cool Whip. Freeze for 4 to 5 hours. Serves 10 to
15 people.
Fudge Stuffed Easter Eggs
1/2 cup (1 stick) butter, melted
2 (3 5/8 ounce) boxes regular chocolate pudding mix
1/2 cup milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
8 ounces dipping chocolate
Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm.
Melt chocolate, and dip cooled eggs. Place on wax paper. Let stand until coating hardens.
Makes 2 1/2 pounds of filling.
2 (3 5/8 ounce) boxes regular chocolate pudding mix
1/2 cup milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
8 ounces dipping chocolate
Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm.
Melt chocolate, and dip cooled eggs. Place on wax paper. Let stand until coating hardens.
Makes 2 1/2 pounds of filling.
Stir & Roll Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil
2/3 cup milk
Preheat oven to 450 degrees. Mix flour, baking powder and salt. Pour oil and
milk in to measuring cup. Add to flour mixture and mix until a ball is
formed. Knead dough until smooth: flatten with hands and cut. Place in
ungreased pan close to each other. Bake 10 to 12 minutes.
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil
2/3 cup milk
Preheat oven to 450 degrees. Mix flour, baking powder and salt. Pour oil and
milk in to measuring cup. Add to flour mixture and mix until a ball is
formed. Knead dough until smooth: flatten with hands and cut. Place in
ungreased pan close to each other. Bake 10 to 12 minutes.
Freezer Chicken Packets
Chicken Packets (adapted from Once a Month Cooking)
http://frozenassets.info/2011/04/04/debis-favorite-easter-recipe-chicken-packets/
1 3-ounce cream cheese
1 Tbsp chives (not green onions), minced
2 Tbsp milk or cream
2 cups cooked chicken, chopped into cubes
1/2 cup seasoned croutons, crushed
2 8-ounce refrigerated crescent roll packages
1/4 cup butter
To Prepare:
In a bowl, mix together cream cheese, chives, and milk. Gently stir in cooked chicken until fully blended. Freeze in a labeled freezer bag. Save all other ingredients until serving day.
To Serve:
Thaw chicken mixture. Preheat oven to 350 degrees. Open crescent roll packages and unroll. Gently press together the diagonal perforations so you're left with only rectangle shapes instead of triangles. Two(2) packages of crescent rolls will yield eight(8) rectangles. Scoop 1/4 cup chicken mixture into center of each rectangle. Gather four corners to the center to make a packet and press together. Melt butter. Place crushed croutons in a flat pan or pie plate. One by one, dip the chicken packets into the melted butter and then gently roll in crushed croutons. Place packets at least 1-inch apart on a non-stick baking sheet. Bake at 350 degrees for 20 minutes.
http://frozenassets.info/2011/04/04/debis-favorite-easter-recipe-chicken-packets/
1 3-ounce cream cheese
1 Tbsp chives (not green onions), minced
2 Tbsp milk or cream
2 cups cooked chicken, chopped into cubes
1/2 cup seasoned croutons, crushed
2 8-ounce refrigerated crescent roll packages
1/4 cup butter
To Prepare:
In a bowl, mix together cream cheese, chives, and milk. Gently stir in cooked chicken until fully blended. Freeze in a labeled freezer bag. Save all other ingredients until serving day.
To Serve:
Thaw chicken mixture. Preheat oven to 350 degrees. Open crescent roll packages and unroll. Gently press together the diagonal perforations so you're left with only rectangle shapes instead of triangles. Two(2) packages of crescent rolls will yield eight(8) rectangles. Scoop 1/4 cup chicken mixture into center of each rectangle. Gather four corners to the center to make a packet and press together. Melt butter. Place crushed croutons in a flat pan or pie plate. One by one, dip the chicken packets into the melted butter and then gently roll in crushed croutons. Place packets at least 1-inch apart on a non-stick baking sheet. Bake at 350 degrees for 20 minutes.
Raspberry Mocha Bites
1/4 pound butter
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee
1 (10 ounce) package Hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
In a heavy saucepan melt the butter. Add evaporated milk, sugar and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235 degrees F. Remove from heat and and raspberry
chocolate chips and bittersweet chocolate. Stir until all ingredients
are melted. Add the Marshmallow Creme and stir until blended. Stir in
the vanilla extract. Pour into a lightly greased 9 x 13-inch pan. Cut
into bite size squares when cooled.
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee
1 (10 ounce) package Hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
In a heavy saucepan melt the butter. Add evaporated milk, sugar and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235 degrees F. Remove from heat and and raspberry
chocolate chips and bittersweet chocolate. Stir until all ingredients
are melted. Add the Marshmallow Creme and stir until blended. Stir in
the vanilla extract. Pour into a lightly greased 9 x 13-inch pan. Cut
into bite size squares when cooled.
Blueberry Horseradish Salad Dressing
3 cups mayonnaise
1/4 cup prepared mustard
1/4 cup blueberry yogurt
1-1/2 teaspoons horseradish
1-1/2 teaspoons honey
Combine all ingredients and mix well. Chill until ready to serve
over your favorite salad.
1/4 cup prepared mustard
1/4 cup blueberry yogurt
1-1/2 teaspoons horseradish
1-1/2 teaspoons honey
Combine all ingredients and mix well. Chill until ready to serve
over your favorite salad.
Fruit & Nut Easter Eggs
2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit
(pineapple and cherries)
nuts
dipping chocolate
In a saucepan, cook sugar, syrup and water to 265 degrees on a candy
thermometer. Add marshmallow crème and beat until almost firm. Add
melted shortening, confectioner's sugar, candied fruit and nuts. Mix
well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs
which will keep for 6-8 months.
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit
(pineapple and cherries)
nuts
dipping chocolate
In a saucepan, cook sugar, syrup and water to 265 degrees on a candy
thermometer. Add marshmallow crème and beat until almost firm. Add
melted shortening, confectioner's sugar, candied fruit and nuts. Mix
well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs
which will keep for 6-8 months.
Peanut Butter Easter Eggs
1/4 cup Margarine or butter
1/4 cup Brown Sugar
3/4 cup Powdered Sugar
1/2 cup Smooth Peanut Butter
1 teaspoon Vanilla
1 package Semi-sweet chocolate chips
2 tablespoons Shortening
In 1-quart microwave-safe bowl, microwave margarine and brown sugar on
100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter and
vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double boiler
or heavy saucepan, over low heat, melt chocolate chips and shortening.
With wooden pick, dip each egg into chocolate mixture, coating
completely. Place on wax paper-lined baking sheets. Chill. Store in
refrigerator.
1/4 cup Brown Sugar
3/4 cup Powdered Sugar
1/2 cup Smooth Peanut Butter
1 teaspoon Vanilla
1 package Semi-sweet chocolate chips
2 tablespoons Shortening
In 1-quart microwave-safe bowl, microwave margarine and brown sugar on
100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter and
vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double boiler
or heavy saucepan, over low heat, melt chocolate chips and shortening.
With wooden pick, dip each egg into chocolate mixture, coating
completely. Place on wax paper-lined baking sheets. Chill. Store in
refrigerator.
Cherry Nut Easter Eggs
1/2 c. milk
1/2 stick butter or margarine
2 (3-oz.)pkgs. vanilla pudding and
filling (not instant)
1 (9-oz.)jar maraschino cherries
1 c. finely chopped pecans or walnuts
1 lb. To 2 lbs. confectioners' sugar
1 lb. chocolate -- melted
Preparation : Cut cherries in half, and drain well on paper
towels. Cook milk, butter and pudding in a medium saucepan on low heat
until well blended and thick. Remove from stove and add cherries,
nuts and enough sugar to make a thick consistency. Form the mixture
into 8 to 10 egg shapes with hands coated in butter. Place on wax
paper covered cookie sheet. Chill several hours until firm. Melt
chocolate being careful not to scorch it. Frost egg with melted
chocolate. Decorate with butter cream icing.
1/2 stick butter or margarine
2 (3-oz.)pkgs. vanilla pudding and
filling (not instant)
1 (9-oz.)jar maraschino cherries
1 c. finely chopped pecans or walnuts
1 lb. To 2 lbs. confectioners' sugar
1 lb. chocolate -- melted
Preparation : Cut cherries in half, and drain well on paper
towels. Cook milk, butter and pudding in a medium saucepan on low heat
until well blended and thick. Remove from stove and add cherries,
nuts and enough sugar to make a thick consistency. Form the mixture
into 8 to 10 egg shapes with hands coated in butter. Place on wax
paper covered cookie sheet. Chill several hours until firm. Melt
chocolate being careful not to scorch it. Frost egg with melted
chocolate. Decorate with butter cream icing.
Subscribe to:
Comments (Atom)