June 8th, 2007 by alice
Tags: Dip, Favorite, Kathys, Spinach
INGREDIENTS
- 1 (1 ounce)bagfrozen chopped spinach(thawed and drained or patted dry with a paper towel.)
- 1/2cupbutter, melted
- 1cupsweet onions(diced finely)
- 1 (8 ounce)bag shreddedmonterey jack cheese
- 1 (8 ounce)bag shreddedmozzarella cheese
- 1 (8 ounce)bag shreddedswiss cheese
- 1 (8 ounce)cartonheavy cream
- 1 1/2cupsMiracle Whip
- 1teaspoongarlic salt
- 1tablespoonworcestershire sauce
- 1 (4 ounce)bag fresh shreddedparmesan cheese(Reserved for the topping)
DIRECTIONS
- Combined all ingredients, except Parmesan Cheese, and pour into a buttered baking dish and top with Parmesan.
- Bake in a preheated oven for 30 minutes on 350° or until bubbly.
- Serve with Tostado’s or Crackers.
- Enjoy!
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June 8th, 2007 by alice
Tags: Cheddar, Cheese, Easy, Potato, Soup
INGREDIENTS
- 2cupschicken brothor water(or use half water and half broth)
- 2 1/2cupspotatoes, peeled, diced small, and cooked
- 2carrots, diced
- 1/2cup choppedcelery
- 1onion, chopped
- salt and pepper
- 1/4cupbutter
- 1/4cupflour
- 2cupshalf-and-half(or 1 cup milk with 1 cup half and half)
- 3cups gratedcheddar cheese
- parmesan cheese, for sprinkling on top
DIRECTIONS
- In a large saucepan, melt butter and saute the onions, garlic, celery and carrots until soft (about 5 minutes).
- Stir in flour; whisk for 1 minute.
- Gradually add half and half and broth whisking continuously.
- Bring to a light boil; cook and stir for 2 minutes or until thickened.
- Add in cooked diced potatoes; simmer for 15 minutes.
- Stir in cheese until melted; add to the soup, stir until combined.
- Sprinkle with Parmesan cheese if desired.
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June 8th, 2007 by alice
Tags: Cake, Chocolate, Dark
INGREDIENTS
- 3/4cup hotblack coffee
- 1/2cupcocoa
- 1 1/4cupssugar
- 125gbutter
- 3eggs, separated
- 1teaspoonsalt
- 1teaspoonvanilla
- 1teaspoonbicarbonate of soda
- 1/2cupsour cream
- 2cupsplain flour(all-purpose)
- 1/2cupsugar, extra
- whipped cream
-
SOUR CREAM FROSTING
- 125gdark chocolate
- 1/2cupsour cream
- 1pinchsalt
- 2tablespoonsicing sugar(confectioners)
DIRECTIONS
- Stir hot coffee gradually into cocoa.
- Combine 1 1/4 cups sugar with butter, egg yolks, salt, vanilla and half the cocoa mixture.
- Beat until light and creamy.
- Mix bicarbonate of soda and sour cream together.
- To butter and sugar mix add sour cream and coffee-cocoa alternately with sifted flour.
- Beat egg whites until soft peaks form, gradually add the 1/2 cup sugar, beat until the meringue stands in stiff peaks.
- Fold into chocolate mixture.
- Pour into a deep 23cm (9 inch) or 25cm (10 inch) greased and lined cake tin.
- Bake in a moderate (180c/350f) oven 1-1 1/4 hours.
- Cool completely, then split in 2 layers and fill with whipped cream.
- Spread frosting in a thin layer over top and sides of cake.
- Refrigerate until Sour Cream Frosting is firm.
- SOUR CREAM FROSTING: Melt chocolate over hot water.
- Remove from heat and cool slightly, then stir in sour cream and salt.
- Add sifted icing sugar and beat until a spreading consistency.
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June 8th, 2007 by alice
Tags: Alessis, Tiramisu
INGREDIENTS
-
Zabaglione Cream
- 5largeegg yolks, from large grade eggs
- 1/4cupsugar
- 1/2cupmarsala
- 1cupwhipping cream, chilled
- 4tablespoonssugar
- 1lbmascarpone cheese
- 2cups freshlybrewed espressoor strong coffee
- 1/2cupbrandyor marsala
- 1tablespoonvanilla
- 2 (14 ounce)packages alessiSavoiardi cookies
- 2tablespoonscocoa powder
- chocolate curls or fresh edible flowers(to garnish)(optional)
DIRECTIONS
- Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
- In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
- Place egg yolk mixture over water and gradually add Marsala, beating continously.
- Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
- Transfer to bowl, cover and refrigerate 30 minutes.
- Whip cream with 2 Tbsp.
- sugar until soft peaks form.
- Fold in Mascarpone and Zabaglione and mix until well blended.
- Cover and refrigerate 1 hour.
- In a separate bowl, mix espresso, 2 Tbsp.
- sugar, Brandy and vanilla.
- Arrange cookies on the bottom of a 9″ by 13″ pan.
- Carefully spoon about 1 Tbsp.
- of the coffee mixture over each cookie so they are well saturated but not falling apart.
- Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
- cocoa.
- Repeat one more time ending with cocoa.
- Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
- Garnish and serve.
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June 8th, 2007 by alice
Tags: Cherry, Cobbler, Streusel
INGREDIENTS
- 2 (21 ounce)canscherry pie filling
- 2eggs
- 1 (14 ounce)cansweetened condensed milk(not evaporated)
- 1/4cup meltedmargarine
- 1/2teaspooncinnamon
- 1/4teaspoonnutmeg
- 1/2cup firmly packedlight brown sugar
- 1/2cupself-rising flour
- 1/4cupmargarine
- 1/2cup choppednuts(chef’s choice)
- 1/2cupquick-cooking oats
- butter-flavored cooking spray
DIRECTIONS
- Preheat oven to 375°F.
- Spread cherry pie filling in a 8 x 8-inch square pan that has lightly been sprayed.
- In a medium-size bowl, beat eggs.
- Add milk, melted margarine, cinnamon, and nutmeg; mix well.
- Pour over cherry pie filling.
- In another medium size bowl, combine sugar and flour.
- Add margarine; with fork stir until crumbly.
- Add nuts and oats.
- Sprinkle over cobbler mixture.
- Bake 50 to 55 minutes or until set.
- Cool.
- Serve warm with ice cream or whipped topping.
- Refrigerate leftovers.
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