Don't knock it 'til you try it...these flavors work together without a doubt!
3/4 cup cold 2% milk
1/3 cup instant vanilla pudding mix
1-3/4 cup whipped topping
2 chopped apples (cook's choice on the variety of apple!)
2 chopped Snickers candy bars
Whisk the milk and pudding mix together for 2 minutes. Let it stand for 2 mintes or until soft-set. Fold in the whipped topping, apples and candy bars. Refrigerate until serving.
Another Fourth of July picnic pleaser! The homemade "chips" are crisp and chewy, right out of the oven. And the dip is divine with all the garlic and seasonings. You can substitute cannellini beans for the garbanzo beans if you prefer.
1 can (15-1/2 oz) garbanzo beans (also called chick peas!), rinsed and drained
1/3 cup olive oil
2 garlic cloves, peeled
2 tbsp lemon juice
1/4 cup fresh parsley sprigs
1/4 tsp each salt and coarsely ground pepper
CHIPS:
4 whole pita breads
2 tbsp olive oil
3/4 tsp dried oregano
1/8 tsp each salt and coarsely ground pepper
Place the first seven ingredients in a smooth processor; cover and process until smooth. For pita chips, cut each pita bread into eight wedges; place on ungreased baking sheets. Brush with oil and sprinkle with seasonings. Bake at 400 for 4-6 minutes or until golden brown. Serve with dip.
Two good dips (spinach and shrimp) put together...make one GREAT dip! Serve with your fav crackers.
1 package (8 oz) cream cheese, softened
2/3 cup sour cream
2/3 cup mayonnaise
2 garlic cloves, minced
1-1/2 tsp Cajun seasoning
Dash hot pepper sauce
2 cups chopped cooked peeled shrimp
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 tbsp chopped sweet red pepper
2 tbsp chopped green onion
In a large bowl, beat the first six ingredients until blended. Stir in the shrimp, spinach and red pepper. Chill until serving. Sprinkle with green onion and serve with crackers.
Apples keep this meat loaf moist plus provide a tiny twist to your average meat loaf recipe. Don't forget the dash of allspice to set it off right!
1 small onion, finely chopped
2 tsp butter
3/4 cup shredded peeled apple (cook's choice--I like granny smiths)
1/2 cup soft bread crumbs
1 egg
4 tsp ketchup
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
Dash ground allspice
3/4 pound lean ground beef
In a small skillet, saute onion in butter until tender. In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper and allspice. Stir in onion. Crumble over beef over mixture and mix well. Shape into a 6 inch by 5 inch loaf.
Place in an 8 inch square baking dish coated with cooking spray. Bake uncovered at 350 for 40-45 minutes (or until no pink remains and a meat thermometer reads 160).
In celebration of Paul McCartney's 70th birthday, here is an outrageously good mac-n-cheese dish! Paul encourages everyone to at least go "meat free" on Mondays. Give it a try tonight!!
1 package (16 oz) elbow macaroni
2 ounces Muenster cheese, shredded
1/2 cup each shredded mild cheddar, sharp cheddar and Monterey Jack cheese
1/2 cup plus 1 tbsp butter, divided
2 cups half-and-half cream
2 eggs, lightly beaten
1 cup cubed process cheese (like Velveeta)
1/4 tsp seasoned salt
1/8 tsp pepper
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the Muenster, cheddars and Monterey Jack cheeses; set aside.
In a large saucepan, melt 1/2 cup butter over medium heat. Stir in the cream, eggs, process cheese, salt, pepper and 1-1/2 cups of cheese mixture. Drain pasta; add to the cheese sauce and stir to coat.
Transfer to a greased 2-1/2 qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake uncovered at 350 for 40-45 minutes.
Love a dish with cheddar! If you're not a big seafood fan, you can easily substitue chicken or ham... just leave out the Clamato.
1/2 cup finely chopped onion
1/4 cup butter, cubed
1 can (14-1/2 oz) chicken broth
1 cup cubed peeled potato
2 celery ribs, chopped
2 medium carrots, chopped
1/4 cup Clamato juice
1/4 tsp lemon-pepper seasoning
1/4 cup all-purpose flour
2 cups milk
2 cups (8oz) shredded sharp cheddar cheese
1 can (6 oz) crabmeat, drained, flaked and cartilage removed
1 cup cooked medium shrimp, peeled and deveined
In a large saucepan, saute the onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.
Picking up some fresh, local strawberries today at the Capitol View Farmer's Market. I'll be turning them into a wonderful vinaigrette to top this spectacular salad.
6 oz fresh baby spinach
1 medium nectarine, chopped
1/2 cup chopped fresh strawberries
2 medium kiwifruit, peeled and sliced
1/2 cup chopped walnuts, toasted
Strawberry Vinaigrette:
1/2 cup halved fresh strawberries
1 tbsp balsamic vinegar
1 tbsp sugar
1/4 tsp salt
1/8 tsp dried tarragon
1/8 tsp pepper
1/3 cup plus 2 tbsp olive oil
In a large bowl, combine the spinach, nectarine, strawberries, kiwi and walnuts. Place the first six vinaigrette ingredients in a blender; cover and process for 15 seconds. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat.
In a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth. Stir in tomato paste and cayenne pepper until well blended.
Bring to a boil; cook and stir until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped tomatoes if desired.
Great recipe to use up leftover chicken and it is chock-full of veggies too!
1 can (14-1/2 oz) chicken broth
1 medium red potato, cut into eighths
1/4 yellow summer squash, chopped
1/2 medium carrot, chopped
1/4 medium onion, chopped
1/2 celery rib, chopped
1/4 tsp dried thyme
1/4 tsp pepper
1 cup cubed cooked chicken
1/4 cup frozen cut green beans
3 tbsp quick-cooking barley
1/4 can diced tomatoes
1 cup salad croutons
1/4 cup shredded Parmesan cheese
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.
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