Wednesday, September 05, 2012
Tried a new side dish tonight.... We liked it : ) something different, pretty and healthy too.
2 bunches Rainbow Chard
3-4 cloves garlic
3 Tablespoons olive oil
salt and pepper
1or 2 Tablespoons lemon juice
slice the stems of the chard in 1/4 inch slices, set aside. Cut the chard bunches into 1/4 inch ribbons, set aside. Saute sliced stems in olive oil about 3 minutes, add chopped garlic and saute another minute. Add Chard ribbons and continue to saute stirring occasionally to cook through, about 3-5 minutes. Squeeze lemon juice over all, toss and serve.
Thursday, April 26, 2012
1/2 stick butter
3-4 cloves garlic, chopped
salt and pepper
fresh parsley, chopped
Melt butter in non-stick frying pan add chopped garlic, over medium heat saute Tilapia Fillets for 2-3 minutes a side just until flaky, don't over cook.
Sprinkle with fresh parsley.
Serve with lemon wedges. Enjoy!
Tuesday, January 10, 2012
3-4 cups red grapes
1/2 pkg cream cheese
1 can sweetened condensed milk
1/2 cup chopped pecans (optional)
Place grapes in a medium bowl, set aside.
In a small bowl blend together cream cheese and condensed milk until smooth.
Pour over grapes and sprinkle with pecans, gently mix. Refrigerate for 1 hr.
Tuesday, December 20, 2011
These are tasty little treats, especially with a cold beer!
My husband likes to sprinkle Worcestershire sauce on them before he pops them in his mouth.
2 16oz pkgs Jimmy Dean premium pork sausage (1 sage, 1 reg)
2 pkgs puff pastry
1 egg (beaten)
Mix together sausage, separate into 24 equal portions.
lay flat thawed puff pastry, cut down the seam lines and then in half to make 24 equal pieces.
brush puff pastry with a good Dijon mustard, roll with your palms each sausage portion into a log to the length of pastry dough. Roll dough around each log. Cut in half. Pinch the ends and tuck under to the seam, lay seam side down on baking sheet lined with parchment paper. Brush with beaten egg.
Bake at 400 for 20-23 min. until golden brown
cool on rack.
These freeze well unbaked or baked too.
This recipe can easily be cut in half. I make a big batch and freeze them to have on hand.
Sunday, December 18, 2011
*2 11 oz bags of Ghirardelli semi sweet chocolate chips
3 11 oz bags of Ghirardelli white chocolate chips
Pkg of 24 Red and green striped candy canes (broken into small pieces)
*Melt semi sweet chocolate chips in a double boiler and pour onto a foil covered cookie sheet spread evenly. Refrigerate to cool about 20-25 minutes.
While chocolate is cooling:
place unwrapped candy canes in a plastic bag and smash with rolling pin to break into small pieces.
Melt white chocolate in a double boiler. Mix candy pieces in melted white chocolate then pour over semi sweet chocolate and spread evenly. Cool in refrigerator for about 25 min or until set. Cut or break into bite size pieces.
Tip: I had a bit of trouble with the bottom layer of chocolate separating from the top layer when breaking it into pieces... next time I might just skip the dark chocolate and go with just the white.
Monday, November 21, 2011
Friday, November 04, 2011
2 Tablespoons olive oil
Friday, October 14, 2011
Thursday, August 04, 2011
Tuesday, August 02, 2011
7 oz pkg Lady Fingers
Tuesday, March 22, 2011
Tuesday, March 15, 2011
Got this recipe from our friend Andree and very soon to be Bride of Justin Ponter. It's a keeper; Oh and so is she!!!
1 tub Cool Whip
1 Box Butter Cake Mix
1 can Condensed Milk
1 can Cream of Coconut
Mix condensed milk and cream of coconut.
Bake cake according to box directions, poke holes in cake with the back of a spoon immediately after it comes out of the oven.
Pour milk/cream of coconut blend over cake and chill over night.
Spread cool whip on top just before serving.
Thursday, February 24, 2011
10-12 slices white bread, crusts removed and halved diagonally
Saturday, January 08, 2011
Sunday, January 02, 2011
Thursday, December 23, 2010
Tuesday, December 07, 2010
You can adjust just about everything in this chili to your liking. This is the way I make it.
2 lbs. hamburger browned
1 onion chopped
1 green pepper chopped
1 reg. can chopped tomatoes
1 large can tomato sauce
1 large can (or 2 reg.cans) Chili beans (don’t drain)
1 reg. can light red kidney beans, drained
1 reg. can dark red kidney beans, drained
Couple dashes Tabasco
¼ cup med. salsa (like Pace)
2 Tbls. Chili powder (I know it seems like a lot, but it is Tbls.)
Mix all ingredients together in a large pot, Simmer for 1-1 ½ hrs.
I many times make this in my crock-pot, (be sure it is a large crock-pot, this fills mine to the brim, I think I have a 5 quart pot..), on low for 8 hrs. You can also use a large (Dutch oven) pot on the stove cover and simmer for a couple of hours on low heat, stir it once in a while so it doesn’t burn on the bottom.
Serve with diced onions, shredded cheddar cheese and Frito’s corn chips.
Thursday, October 07, 2010
½ cup margarine
½ cup butter (can use all margarine, but she uses ½ butter and ½ margarine)
1 cup oil
1 cup powdered sugar
1 cup granulated sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tarter
1 tsp. vanilla
4 cups flour
Mix all ingredients together. Chill dough in refrigerator for at least 1 hr. then roll into small balls, place on ungreased cookie sheet. Flatten slightly with a flat bottom glass dipped in granulated sugar.
Bake at 350 degrees 8-9 min. until just turning brown. These freeze well.
Friday, September 17, 2010
Monday, September 06, 2010
2 cucumbers, peeled and sliced thin
Thursday, August 26, 2010
Don't ask me how the folks up north came up with this, but it is comfort food for sure.
Thursday, August 05, 2010
Friday, July 02, 2010
Saturday, June 26, 2010
Saturday, June 12, 2010
Tuesday, June 01, 2010
Saturday, May 22, 2010
Tuesday, May 18, 2010
Sunday, April 04, 2010
About 25 years ago... Where has the time gone? Yes about 25 years ago while listening to a radio show (Party Line) on KATE am radio out of Albert Lea, MN; A grandma called this cake recipe in and somehow I managed to copy down all the steps. Now I have changed it up just a bit over the years, so it is much easier and quicker; this is a blast to make, and kids really have fun helping.
Tuesday, March 16, 2010
Monday, January 18, 2010
I know it sounds very odd and somewhat scary; trust me it is nothing like your thinking and extremely tasty!
2 lbs. fresh green beans, trimmed
Sunday, January 17, 2010
Saturday, January 16, 2010
Monday, November 23, 2009
1 cup shortening
Sunday, November 15, 2009
1 round loaf of Hawaiian Bread or Challah bread (I used Hawaiian)
4 cups (1 quart) heavy whipping cream
2 cups sugar
3 cups canned pumpkin
1 ½ teaspoons cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground ginger
Pinch of ground cloves
¼ teaspoon salt
Preheat oven to 350 F. Lightly butter a 9x13-inch baking dish and set aside. Place the bread cubes on a rimmed baking sheet and toast until golden brown; set aside.
In a large bowl, mix together the eggs, cream, sugar, pumpkin and spices. Slowly add the bread to the mixture, pressing bread down with your hands to submerge in the liquid (do not stir the bread into mush). Let stand for 20 minutes so that the bread becomes saturated.
Place the mixture into the prepared baking dish. Cover with foil and bake for 35 minutes. Uncover and bake for 15 to 25 more minutes until crisp and brown. Serve warm. If desired, top each serving with a dollop of Cinnamon Whipped Cream.
Makes about 8 servings
Top with real whipped cream sprinkled with cinnamon.
Saturday, September 19, 2009
1 (18.25 ounce) package moist white cake
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
|1.||Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.|
|2.||Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.|
|3.||Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.|
|4.||To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.|
|5.||To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.|
|6.||To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.|
|7.||To make the chocolate curls, use a vegetable peeler and run it down the edge of a chocolate bar.|