October 4th, 2006 by alice
Tags: Figs, Fresh, Yogurt
INGREDIENTS
- 8fresh figs
- 1/2cupheavy cream
- 1/2cupyogurt
- 3-4tablespoonslight brown sugar
DIRECTIONS
- Submerge figs in hot (not boiling) water for 1 minute.
- Drain, peel, and quarter each fig.
- Beat the cream lightly, and blend it into the yogurt.
- Spoon a little of the cream mixture into four sherbet glasses.
- Top with a layer of figs and continue with alternating layers, finishing with a layer of cream.
- Sprinkle each layer with the sugar.
- NOTE: If I want this to be rather sweet, I sprinkle sugar on top of each cream layer, if I want less, I only use it on the very top.
- It’s up to you.
- I have tossed the figs in the sugar before with decent results.
- Chill in the refrigerator for at least two hours to allow the sugar to melt into the cream.
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October 4th, 2006 by alice
Tags: Bars, Chocolate, Layer, Raspberry
INGREDIENTS
-
Base
- 1cupall-purpose flour
- 1/4cupicing sugar
- 1/2cupbutter
-
Filling
- 1/3cupraspberry jam
- 1cupwhite chocolate chips(Hersheys chipits)
- 4ouncescream cheese, softened
- 2tablespoonslight creamor milk
-
Topping
- 1cupsemi-sweet chocolate chips(Hersheys chipits)
- 3tablespoonsbutter
DIRECTIONS
- For Base: Preheat oven to 375 degrees.
- Spray a 9 inch square cake pan with non-stick cooking spray.
- Combine flour& icing sugar;cut in butter until mixture is crumbly.
- Press firmly into greased pan.
- Bake at 375 for 15-18 minutes, or until golden.
- For Filling: Spread jam on warm crust.
- Melt white chocolate chips as directed on package.
- Beat cream cheese and cream in small mixer bowl.
- Add melted white chocolate,beating until smooth.
- Mix well.
- Spread evenly over jam.
- Chill to set, about one hour.
- For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
- Spread over filling.
- Chill until set.
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October 4th, 2006 by alice
Tags: Bell, Chicken, Peppers, Stuffed
INGREDIENTS
- 4green peppersor red peppers or orange bell peppers, with flat bottoms
- 2tablespoonscooking oil
- 1mediumonion, peeled and diced
- 2teaspoons jarred mincedgarlic
- 1 1/2cups dicedcooked chicken
- 2/3cupspaghetti sauce
- 1/2cup shreddedcheddar cheese
- 1/2teaspoonsalt
- 1/4teaspoonground black pepper
DIRECTIONS
- Heat oven to 375 F Cut tops off peppers, trim and reserve.
- Remove seeds and ribs.
- Place peppers in baking pan.
- Heat oil in medium skillet on medium-high heat.
- Add onion and garlic.
- Saute 3 minutes, or until onions are translucent.
- Scrape mixture into mixing bowl.
- Combine onion mixture with chicken, spaghetti sauce, cheese, salt and pepper.
- Divide mixture into hollowed out peppers.
- Replace pepper tops.
- Bake peppers at 375F for 40 to 50 minutes, or until peppers are tender.
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October 4th, 2006 by alice
Tags: Cheeseburger, Pasta
INGREDIENTS
- 1lbground beef
- 1 (10 3/4 ounce)cancheddar cheese soup
- 1 (10 3/4 ounce)cantomato soup
- 1 1/2cupswater
- 2cups uncookedmedium pasta shells
DIRECTIONS
- Cook beef in skillet until browned.
- Pour off fat.
- Add soups, water and pasta.
- Heat to a boil.
- Cook over medium heat 10 min.
- or until done, stirring often.
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October 4th, 2006 by alice
Tags: Chili, Chops, Pork, Rubbed
INGREDIENTS
- 1 1/2tablespoonschili powder
- 1tablespoon unpackedbrown sugar
- 2teaspoonsground cumin
- 1teaspoongarlic powder
- 2tablespoonsWorcestershire sauce
- 20ounces leanboneless pork chops, four 1/2 inch thick chops
- 1lbgreen beans, steamed
- 1/2teaspoonfresh lemon juice
DIRECTIONS
- Preheat broiler and coat broiler pan with cooking spray.
- In a small bowl, combine chili powder, sugar, cumin and garlic powder.
- Add Worcestershire sauce and stir until paste forms.
- Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
- Serve with string beans drizzled with fresh lemon juice.
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