By: S. H.
2 pkgs Pillsbury Crescent Rolls
1 (80z) pkg cream cheese, softened
1 cup sour cream
1 pkg ranch dressing mix
1 tsp dill
1/2 tsp garlic salt
2 cups broccoli, chopped fine
1 cup shredded carrots
1 cup chopped black olives, optional
1 cup green, red, or yellow pepper, chopped fine
****can also use other veggies of your choosing, just chop fine, make sure they are not juicy as they could make crust soggy.
Spray cookie sheet with Pam. Spread crescent rolls out to cover cookie sheet like pizza crust. Poke holes with fork all over. Bake 350 degrees for 10 -12 minutes till done. Cool. Mix cream cheese, sour cream, ranch dressing, dill and garlic salt. Spread over cooled crust. Sprinkle veggies all over. Chill for 2 hours and then cut into squares. Serve on tray.
Tuesday, December 30, 2008
Fruit Kabobs
By: A. H.
Fruit of choice:
apple slices
grapes
pinepple chunks
watermelon cubes
cantelope cubes
etc.
skewer fruit onto 3 inch wooden skewers. Serve plain or with favorite fruit dip.
Fruit Dip Recipe:
1 carton of strawberry yogurt
1 container of cool whip (fat free, extra creamy, etc.)
mix, refrigerate and serve with fruit.
Fruit of choice:
apple slices
grapes
pinepple chunks
watermelon cubes
cantelope cubes
etc.
skewer fruit onto 3 inch wooden skewers. Serve plain or with favorite fruit dip.
Fruit Dip Recipe:
1 carton of strawberry yogurt
1 container of cool whip (fat free, extra creamy, etc.)
mix, refrigerate and serve with fruit.
Baked Spinach & Artichoke Dip
By: C.J. (altered by S.H. because S's e-mail would not pull up C's recipe so S submitted one until able to get C's - hers is much better!)
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 pkg frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 pkg frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Apple & Onion Stuffin' Muffins
by K.W.
2 Tbsp extra virgin olive oil
1 stick butter, softened
4 ribs celery, chopped
1 medium onion, chopped
3 McIntosh apples or Jonagold, chopped
salt and pepper
2 Tbsp poultry seasoning
1/4 cup fresh parsley, chopped
8 cups seasoned stuffing mix (Pepperidge Farms)
1/2 cup dried cranberries (optional)
2-3 cups chicken stock (about 1 1/2 - 2 cans)
Preheat oven to 375 degrees. Melt 4 Tbsp butter with olive oil in skiller. Add celery, onion and apples. Sprinkle with salt, pepper and poultry seasoning. Cook 5-6 minutes til they begin to soften and add parsley, cranberries and stuffing. Mix to combine. Moisten with broth until all of bread is soft but not wet.
Butter 12 muffin cups (two muffin tins) with remaining butter. Use ice cream scoop to fill and mound up stuffing in muffin tins. Bake 10-15 minutes til set and crisp on top. Remove to a platter and serve hot or at room temperature.
2 Tbsp extra virgin olive oil
1 stick butter, softened
4 ribs celery, chopped
1 medium onion, chopped
3 McIntosh apples or Jonagold, chopped
salt and pepper
2 Tbsp poultry seasoning
1/4 cup fresh parsley, chopped
8 cups seasoned stuffing mix (Pepperidge Farms)
1/2 cup dried cranberries (optional)
2-3 cups chicken stock (about 1 1/2 - 2 cans)
Preheat oven to 375 degrees. Melt 4 Tbsp butter with olive oil in skiller. Add celery, onion and apples. Sprinkle with salt, pepper and poultry seasoning. Cook 5-6 minutes til they begin to soften and add parsley, cranberries and stuffing. Mix to combine. Moisten with broth until all of bread is soft but not wet.
Butter 12 muffin cups (two muffin tins) with remaining butter. Use ice cream scoop to fill and mound up stuffing in muffin tins. Bake 10-15 minutes til set and crisp on top. Remove to a platter and serve hot or at room temperature.
Cranberry-Pineapple Minis
by C.J.
1 can (20 oz) crushed pineapple in juice
3 pkg (3 0z) Rasberry gelatin
1 can (16 0z) whole cranberry sauce
2/3 cup chopped walnuts/pecans
1 apple chopped
Drain pineapple and set aside, reserving juice. Add enough water to juice to measure 3 1/2 cups. Pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes or until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners.
1 can (20 oz) crushed pineapple in juice
3 pkg (3 0z) Rasberry gelatin
1 can (16 0z) whole cranberry sauce
2/3 cup chopped walnuts/pecans
1 apple chopped
Drain pineapple and set aside, reserving juice. Add enough water to juice to measure 3 1/2 cups. Pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes or until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners.
Cranberry Relish
by A.H.
3/4 cup apple or orange juice
1/2 to 2/3 cup sugar
1/4 tsp cinnamon
1/2 tsp nutmeg
dash ground cloves
1 - 12 oz pkg (3 cups) cranberries
1/2 cup golden raisins (optional)
1/2 cup chopped pecans
In a medium saucepan combine juice, sugar, cinnamon, nubmet and cloves. Cook and stir over medium heat until sugar is dissolved. Add cranberries and raisins. Bring to boil, reduce heat. Cook and stir for 3-4 minutes or till cranberries pop. Remove from heat. Stir in pecans. Cover and chill for at least 2 hours before serving. Serve with poultry, pork or ham.
3/4 cup apple or orange juice
1/2 to 2/3 cup sugar
1/4 tsp cinnamon
1/2 tsp nutmeg
dash ground cloves
1 - 12 oz pkg (3 cups) cranberries
1/2 cup golden raisins (optional)
1/2 cup chopped pecans
In a medium saucepan combine juice, sugar, cinnamon, nubmet and cloves. Cook and stir over medium heat until sugar is dissolved. Add cranberries and raisins. Bring to boil, reduce heat. Cook and stir for 3-4 minutes or till cranberries pop. Remove from heat. Stir in pecans. Cover and chill for at least 2 hours before serving. Serve with poultry, pork or ham.
Great Green Beans
by C.B.
2 Tbsp butter or margerine
1/3 cup chopped onion
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1 cup sour cream
2 (14 1/2 ounce) can green beans, drained
1/3 cup grated swiss cheese
3 slices bacon, cooked and crumbled
Heat oven to 350 degrees. In a medium skillet, melt butter and saute onion until lightly browned or limp. Slowly add the flour and stir. Add salt and pepper. cook until flour is absorbed and slightly thickened, 1 to 2 minutes. Stir in sour cream. Heat through, but do not boil. Add green beans and stir. Put mixture in a 7x11 inch pan or 2 qt casserole dish. Top with cheese and bacon. Can be made early and refrigerated until baking time. Bake 15-20 minutes.
Serves 6.
2 Tbsp butter or margerine
1/3 cup chopped onion
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1 cup sour cream
2 (14 1/2 ounce) can green beans, drained
1/3 cup grated swiss cheese
3 slices bacon, cooked and crumbled
Heat oven to 350 degrees. In a medium skillet, melt butter and saute onion until lightly browned or limp. Slowly add the flour and stir. Add salt and pepper. cook until flour is absorbed and slightly thickened, 1 to 2 minutes. Stir in sour cream. Heat through, but do not boil. Add green beans and stir. Put mixture in a 7x11 inch pan or 2 qt casserole dish. Top with cheese and bacon. Can be made early and refrigerated until baking time. Bake 15-20 minutes.
Serves 6.
Mexi Supreme
By Stephanie H.
2 cups rice
1 lb ground beef, cooked and drained
1 pkg taco seasoning
2 cans stewed tomatoes (pureed in blender or food chopper)
1 small can chopped green chillies
1 cup sour cream
1 can cheddar cheese or nacho cheese soup
1/2 lb shredded sharp chedddar cheese
Cook rice. Spread cooked rice in the bottom of a 9x13 pan sprayed with Pam. Mix beef with taco seasoning as directed on pkg and 1 can of stewed tomatoes. Spread over rice. Mix 1 can of stewed tomatoes, green chillies, sour cream and soup. Spread over meat mixture. Top with shredded cheddar. Bake for 30 - 40 minutes at 350 degrees. Serve with tortilla chips.
2 cups rice
1 lb ground beef, cooked and drained
1 pkg taco seasoning
2 cans stewed tomatoes (pureed in blender or food chopper)
1 small can chopped green chillies
1 cup sour cream
1 can cheddar cheese or nacho cheese soup
1/2 lb shredded sharp chedddar cheese
Cook rice. Spread cooked rice in the bottom of a 9x13 pan sprayed with Pam. Mix beef with taco seasoning as directed on pkg and 1 can of stewed tomatoes. Spread over rice. Mix 1 can of stewed tomatoes, green chillies, sour cream and soup. Spread over meat mixture. Top with shredded cheddar. Bake for 30 - 40 minutes at 350 degrees. Serve with tortilla chips.
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