November 16th, 2007 by alice
Tags: Cosmo, Cupids
INGREDIENTS
- 1 1/2ouncesvodka
- 1ounceGrand Marnier
- 2ouncescranberry juice
- 1/2ouncefresh lime juice
DIRECTIONS
- Place all in a shaker with lots of ice and shake well.
- Pour into a chilled martini glass.
- Garnish with and orange rind.
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November 16th, 2007 by alice
Tags: Parfait, Yogurt
INGREDIENTS
- 1cuplow-fat vanilla yogurt
- 1/2cupunsweetened applesauce
- 1cupstrawberries, mashed(fresh or frozen)
- 2strawberries, cut in half for garnish
DIRECTIONS
- In a tall glass, alternate layers of yogurt, applesauce and strawberry mash.(I made it like this, strawberry, yogurt, applesauce, yogurt, strawberry, yogurt — ).
- Top with strawberries for garnish.
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November 16th, 2007 by alice
Tags: Cake, Chocolate, German, Icing, Marys
INGREDIENTS
- 1cupevaporated milk
- 1cupsugar
- 3egg yolks
- 1/2cupmargarineor butter
- 1teaspoonvanilla
- 1cupnuts, chopped
- 1 1/3cupscoconut
DIRECTIONS
- Combine all ingredients (except nuts and coconut) in a medium saucepan over medium heat until thickened, approximately 12 minutes.
- Add nuts and coconut. Beat with a spoon till both are coated.
- Cool and frost the cake.
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November 16th, 2007 by alice
Tags: Cheese, Pastry, Pockets, Puff, Spinach
INGREDIENTS
- 12frozen puff pastry shells, unthawed
- 1cupheavy cream
- 1/4cupwhole milk
- 1/2teaspoonsalt
- 1/2teaspoonfresh ground black pepper
- 1 (16 ounce)packagefrozen chopped spinach, thawed and squeezed dry
- 1 1/4cupsFontina cheese, grated
- 1/4cupparmesan cheese, freshly grated
- 3-5green onions, finely chopped
DIRECTIONS
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with parchment paper.
- Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes.
- Using a small knife, cut out the center of the pastry shells.
- Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl.
- Stir in the spinach, Fontina cheese, Parmesan, and green onions.
- Spoon the spinach mixture into the baked pastry shells.
- Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes.
- Transfer the pastries to a platter and serve.
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November 16th, 2007 by alice
Tags: Cheddar, Cheese, Fondue
INGREDIENTS
- 1/4cupbutter
- 1/4cupflour
- 1 (8 ounce)canbeer
- 1teaspoonAccent seasoning
- 1/2teaspoonsalt
- 1/4teaspoondry mustard
- 1 1/2teaspoonsworcestershire sauce
- 2cupscheddar cheese
DIRECTIONS
- Mix a teaspoon or so of the flour with the cheese.
- Melt butter in a saucepan.
- Mix in flour.
- Gradually add beer, then Accent, salt, mustard and worcestershire sauce.
- Stir occasionally until sauce thickens and comes to a slow boil.
- Add cheese and stir until melted.
- Serve with bread cubes, veggies and whatever else you love with cheese.
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