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Spinach Artichoke Dip Recipe

May 29th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 (16 ounce)boxfrozen chopped spinach, thawed
  2. 1cuplight sour cream
  3. 1/2cup gratedparmesan cheese
  4. 1cup shreddedpart-skim mozzarella cheese
  5. 8ouncesreduced-fat cream cheese, softened
  6. 4garlic cloves, crushed
  7. 1/2teaspoonfresh ground black pepper
  8. 1teaspoonhot pepper sauce
  9. 1tablespoonworcestershire sauce
  10. 1 (14 ounce)canwater-packed artichoke hearts, drained
  11. celery ribs

DIRECTIONS

  1. Preheat oven to 350 degress F.
  2. Squeeze all excess liquid from spinach. Place in a food processor with sour cream, parmesan, 1/2 cup of mozzarella, cream cheese, garlic, pepper, worchestshire sauce and hot sauce.
  3. Process until just blended but slightly lumpy. Add artichokes and pluse tp form a chunky mixture. Place in a 1 quart baking dish. Top with remaining mozzarella. Bake until bubbly, About 30min. Serve with celery sticks.

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Pistachio Dessert Recipe

May 29th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupbutter, melted
  2. 1/2cuppecans, chopped
  3. 1cupflour
  4. 8ouncescream cheese
  5. 1cuppowdered sugar
  6. 1cupCool Whip
  7. 2 (3 ounce)packagespistachio pudding mix
  8. 1cupCool Whip
  9. 1/2pecan, chopped

DIRECTIONS

  1. Mix butter flour and pecans together.
  2. Press in 9 x 13 pan.
  3. Bake ar 350 for 15 minutes.
  4. Cream together cream cheese, powdered sugar and cool whip.
  5. Spread on cooled crust.
  6. Make pistachio pudding with 2 cups milk.
  7. Spread over cheese layer.
  8. Top with a thin layer of cool whip and sprinkle with nuts.
  9. Refrigerate for 4 hours before serving. Store in refrigerater.

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Strawberry Panachee Recipe

May 29th, 2015 by alice  Tags: , | Print This Post Print This Post

Strawberry Panachee Recipe

INGREDIENTS

  1. 2 1/2cups ripestrawberries, hulled(or other fresh berries)
  2. 1/4cupstrawberry jam(or raspberry or currant jam)
  3. 4shortbread cookies(or other cookies like almond cookies)
  4. 2/3cupcreme fraiche, divided(or sour cream, or quark)
  5. 4sprigsfresh mint(or basil)

DIRECTIONS

  1. Cut off the bottom and top of each berry, ending up with about 1 1/4 cups of tops and bottoms. Slice the centers of the berries and set aside.
  2. Process the tops and bottoms of the berries with the jam, in a small food processor, until pureed.Mix the sliced berry centers into the puree.Cover with plastic wrap, and refrigerate until ready to serve.
  3. When ready to serve, coarsely crush the cookies in a plastic zip type bag.Divide the crumbs amoung four glass bowls or goblets.Spoon about 1/2 of the berry mixture over the crumbs in each bowl/goblet. Stir the creme fraiche well and spoon about 1/3 cup of it (in total) on top of the berries.Then add the remaining berry mixture to each bowl/goblet.Garnish with a dollop of the remaining creme fraiche and a sprig of fresh mint.

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Flea Away!! Recipe

May 29th, 2015 by alice  Tags: | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupcottage cheese
  2. 1vitamin E, capsule 1000 units
  3. 1/2teaspoongarlic powder
  4. 1tablespoonbacon grease

DIRECTIONS

  1. Mix all ingredients together.cut Vitamin E capsule open and discard gelatin outer shell.
  2. We sometimes add this to his normal kibble one a day.
  3. Not only does this keep the fleas away.but he seems to love the taste.dances around when I get this out.
  4. We just add a tsp or so at a timeI normally double this recipe.keeps for a week or more in refrigerator.

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Instant Rice Pudding Mix in a Jar Recipe

May 29th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3ouncessugar-free instant vanilla pudding mix
  2. 3/4cupinstant rice
  3. 3tablespoonsraisins
  4. 2tablespoonsfrench vanilla non-dairy coffee creamer
  5. 1/4teaspoonground cinnamon
  6. 1/8teaspoonnutmeg

DIRECTIONS

  1. Empty pudding mix into 1/2 pint jelly jar — add cinnamon and nutmeg.Using a spoon to spread evenly in jar.Add French Vanilla instant creamer.
  2. Add 1/2″ layer of rice and half the raisins.
  3. Repeat layers of rice and raisins.
  4. Fill to the top with remaining rice.
  5. Attach the tag with following recipe instructions:.
  6. Empty contents of jar into small saucepan.
  7. Add 3 cups of fat free milk and whisk together.
  8. Bring to a boil over medium-high heat, stirring constantly.Remove from heat and let stand 5 minutes.
  9. Serve hot or cold.
  10. Sprinkle with additional cinnamon before serving if desired.

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