May 10th, 2006 by alice
Tags: Cheddar, Chili, Pinwheels
INGREDIENTS
- 1 (8 ounce)packagecream cheese, softened
- 1cup shreddedcheddar cheese(4 ounces)
- 1 (4 ounce)can choppedgreen chilies, drained
- 2tablespoonspicante sauce
- 1/2teaspoonchili powder
- 1/4teaspoongarlic salt
- 1/4teaspoononion powder
- 2 (8 ounce)cansrefrigerated crescent dinner rolls
- additionalchili powder (optional)
DIRECTIONS
- In a mixing bowl, beat cream cheese.
- Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder.
- Separate each tube of crescent roll dough into four rectangles; press perforations to seal.
- Spread about 1/4 cup cheese mixture over each rectangle.
- Roll up jelly-roll style, starting with a short side.
- Wrap in plastic wrap and chill for at least 1 hour.
- Cut each roll into eight slices; place on ungreased baking sheets.
- Sprinkle with additional chili powder, if desired.
- Bake at 350 degrees for 10-12 minutes or until golden brown.
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May 10th, 2006 by alice
Tags: Broccoli, Mornay
INGREDIENTS
- 2 (10 ounce)packagesfrozen chopped broccoli
- 1 (10 3/4 ounce)cancondensed cream of mushroom soup
- 1 (3 ounce)packagecream cheese, softened
- 1dashhot pepper sauce(I used Tabasco)
- 1 (5 ounce)cansliced water chestnuts, drained
- 1/2teaspoonsalt
- 1/2cup gratedswiss cheeseor gruyere cheese
- 2tablespoons gratedparmesan cheese
- 1/2cupsoft breadcrumbs
DIRECTIONS
- Cook broccoli until almost tender and drain.
- Mix together soup, cream cheese and pepper sauce until smooth.
- Add water chestnuts, salt, swiss cheese, parmesan, and broccoli and mix well.
- Place mixture in a casserole dish and sprinkle with bread crumbs.
- Bake at 350F for 35-40 minutes or until bubbly and top is lightly golden.
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May 10th, 2006 by alice
Tags: Chocolate, Dessert, Divine, Dream
INGREDIENTS
- 1 (18 1/4 ounce)packagechocolate cake mix
- 1 (3 1/2 ounce)boxvanilla instant pudding mix
- 1cupchocolate syrup, divided
- 1 (12 ounce)container frozenCool Whip Topping, thawed
- 1/2cup choppedpecans
DIRECTIONS
- Prepare, and bake the chocolate cake mix according to directions, in a 13×9-inch cake pan; cool; remove to wire rack.
- Meanwhile, prepare pudding according to package directions.
- Spread the pudding evenly into the bottom of another 13×9-inch pan.
- Tear the baked cake into small pieces, and gently push down into the pudding.
- Drizzle with 3/4 cup chocolate syrup.
- Spread with Cool Whip topping.
- Drizzle with remaining syrup.
- Sprinkle with chopped pecans.
- Refrigerate until serving.
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May 10th, 2006 by alice
Tags: Better, Coating, Pam, Pan, Professional, Release, Spray, Than
INGREDIENTS
- 1/2cupcorn oilor canola oilor vegetable oil
- 1/2cupvegetable shortening(Crisco is good)
- 1/2cupall-purpose flour
DIRECTIONS
- Place all ingredients in a mixing bowl.
- Using an electric mixer beat until mixture has multiplied in volume, and resembles marshmallow cream.
- Place in a storage container, and store on the counter, or in a cupboard.
- In hot weather, it may be refrigerated, but remember to take it out of the fridge, as it should be room temperature for easiest spreadability.
- Mix lightly, then brush pans gently with pastry brush.
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May 10th, 2006 by alice
Tags: Peas, Pretty
INGREDIENTS
- 1 (10 ounce)packagefrozen baby peas
- 1/2cup finely choppedcelery
- 1tablespoon finely choppedonions
- 2tablespoonspimiento
- 1 (4 ounce)cansliced mushrooms, drained
- 1tablespoonbutter
- 1teaspoon finely choppedfresh rosemary
DIRECTIONS
- Cook peas until tender (about 5 minutes), and drain.
- In a saucepan, cook celery, onion, pimiento, mushroom, and rosemary in the butter until onion is tender.
- Add the peas and stir gently until heated through.
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