April 26th, 2006 by alice
Tags: Dip, Mexican, Spinach
INGREDIENTS
- 1 (10 ounce)packagefrozen chopped spinach, thawed and well drained
- 1 (8 ounce)packagecream cheese, at room temperature
- 1/2white onion, finely chopped
- 1/8-1/4cup fresh or cannedjalapenos, seeded and finely chopped
- 2cansRotel tomatoes(1 drained, 1 undrained)
- 12ounces gratedMexican blend cheese
- 1/3cupsour cream
- 1/4teaspooncumin, to taste
- 1/2teaspoonchili powder, to taste
DIRECTIONS
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix well.
- Turn into a baking dish or casserole that has been lightly sprayed with nonstick cooking spray.
- Bake for 30 minutes or until hot and bubbly.
- Serve with tortilla or corn chips.
- Can be made ahead and refrigerated.
- Bake when ready to serve.
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April 26th, 2006 by alice
Tags: Brown, Chili, Crunchy, Pecans, Sugar
INGREDIENTS
- 4cups rawpecan halves
- 1/4cupunsalted butter, melted
- 1 1/2tablespoonschili powder
- 1/2teaspooncayenne pepper (optional)
- 1/2cup firmly packedlight brown sugar
DIRECTIONS
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Place pecans and melted butter in a large bowl and toss until nuts are well-coated.
- Add remaining ingredients and toss again.
- Transfer to prepared baking sheet and arrange in a single layer.
- Bake until lightly browned, about 20 minutes.
- Remove from oven, immediately loosen nuts with a metal spatula and set aside to cool before serving or placing in gift containers.
- Makes 4 cups.
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April 26th, 2006 by alice
Tags: Rum, Slush
INGREDIENTS
- 1canfrozen orange juice
- 1canfrozen lemonade
- 7cupswater
- 1cupsugar
- 1pintrum
- 1dashgrenadine, for color(or cherry juice)
- Sprite
DIRECTIONS
- mix water and sugar.
- simmer till sugar is melted.
- let cool.
- mix OJ, lemonade, and rum with sugar water.
- put in freezer for about 4 hours until slushy.
- put 2 tablespoons in a glass.
- fill glass with sprite and grenadine.
- OR put slush in glass and eat with a spoon.
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April 26th, 2006 by alice
Tags: Chicken, Crescent, Kittencals, Rolls, Turkey
INGREDIENTS
- 2 (8 ounce)cansPillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 ounce)cancream of chicken soup, undiluted
- 3/4cup gratedcheddar cheeseor swiss cheese(or any cheese of choice)
- 1/2cup18% table cream(or use whipping cream)
-
FILLING
- 1 (3 ounce)packagecream cheese(very soft, can use a little more if desired)
- 4tablespoonsbutter(very soft)
- 1/2cup choppedonions(can use green or yellow, or to taste)
- 2cups finely choppedcooked chicken(or can use turkey)
- 1/2cup finely gratedcheddar cheese (optional)
- seasoning salt(or use white salt)
- black pepper
- whipping cream(if needed)
- 1cup gratedcheddar cheese(for topping)
DIRECTIONS
- Set oven to 350 degrees.
- Butter a casserole dish (any size to hold crescent rolls).
- In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
- Heat just until the cheese melts (do not boil).
- For the filling; in a bowl, mix the cream cheese and butter until very smooth.
- Add in the chopped chicken, onion and cheddar cheese (if using) mix well until combined.
- Season with salt and black pepper to taste.
- If you find that the mixture is to dry add in a little whipping cream.
- Unroll the crescent rolls.
- Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
- Drizzle a small amount of soup mixture on the bottom of the dish.
- Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
- Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
- Bake for about 30 minutes.
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April 26th, 2006 by alice
Tags: Cinnamon, Rolls
INGREDIENTS
- 1/2cupbutter
- 1/2cupall-purpose flour
- 2eggs
- 3tablespoonsbutter, melted
- 1cupsugar
- 1tablespoonground cinnamon
- 1/3cupsugar
- 4 1/4cupsall-purpose flour
- 1teaspoonsalt
- 2packages fleischmannactive dry yeast
- 3/4cupmilk
- 1/2cupwater
DIRECTIONS
- In large bowl, combine flour,sugar,salt and yeast; set aside.
- Heat milk,water,and butter to 120-130 degrees Fahrenheit.
- Add to dry ingredients and beat for 2 minutes at medium speed with a electric mixer, scraping bowl occasionally.
- Add flour and eggs.
- Beat at high speed for 2 minutes.
- Add enough additional flour to make a stiff dough.
- Cover tightly.
- Refrigerate for 2 hours or as long as 2 days.
- Turn dough onto floured board.
- Roll dough into three 12 x 9 inch rectangles; brush with melted butter.
- Combine sugar and cinnamon; sprinkle mixture over dough.
- Roll rectangles up from short end.
- Seal seams.
- Cut each roll into 1 inch slices.
- Place 9 slices into greased 8 inch round pan.
- Repeat procedure until all slices are used up.
- Cover and let rise until doubled about 45 minutes.
- Bake at 375 degrees for 20-25 minutes or until done.
- Remove rolls from pans.
- Cool on wire racks If desired, frost with powdered sugar frosting.
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