December 14th, 2009 by alice
Tags: Creacustard, Dip, Dressing, Drizzle, Sauce
INGREDIENTS
- 1/3cupsugar
- 4teaspoonscornstarch
- 1/4teaspoonsalt
- 1cuppineapple juice
- 1/4cuporange juice
- 2 1/2tablespoonslime juice(or lemon juice)
- 2eggs(well-beaten)
- 6ouncescream cheese(softened)
DIRECTIONS
- Mix sugar, cornstarch & salt. Gradually mix in the fruit juices & stir to combine.
- Cook in top of double boiler over simmering water for 20 min, stirring often.
- Remove 1/4 cup of hot mixture & whisk into beaten eggs. Return mixture to pan & cook 5 min more.
- Beat hot mixture into cream cheese & refrigerate till well-chilled.
- Notes: My mind races w/endless suggestions! Drizzle custard over your favourite pound cake, angel food cake or bundt cake you want to glaze * Serve as dip using graham crackers or gingersnaps as dippers * Use as dressing for fruit salad * Use as sauce for cheesecake, other desserts & in parfaits * Put a spoonfull on top of hot oatmeal & watch your kids stir it in & make quick work of eating their breakfast. Hmmm, I am already past that 4 in 1 #. I will stop now or I will get totally out of control.
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December 9th, 2009 by alice
Tags: Dip, Shrimp
INGREDIENTS
- 1 (8 ounce)packagecream cheese
- 1 1/2cupsMiracle Whip
- 2 (6 ounce)cansshrimp(you can use 1 can shrimp and 1 can crab if you want to cut cost a bit)
- 3tablespoonsketchup
- 1teaspoongarlic salt
DIRECTIONS
- Mix everything together
- chill
- Serve and enjoy!
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November 17th, 2009 by alice
Tags: Dip, Judes, Nana, Salsa
INGREDIENTS
- 300gsalsa(I use a jar of Old El Paso’s thick and chunky)
- 3tablespoonssour cream
- 1tablespoonsweet chili sauce(I recommend sweet chilli with coriander)
DIRECTIONS
- Mix all ingredients together.
- Let set in fridge for an hour.
- Serve with corn chips.
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November 14th, 2009 by alice
Tags: Dip, Fruit, Lemon
INGREDIENTS
- 2cupssour cream
- 1 (1 ounce)packagevanilla instant pudding mix
- 1/4cupmilk
- 4teaspoonslemon juice
- 1teaspoon gratedlemon peel
- fresh fruit
DIRECTIONS
- In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until blended.Serve with fruit.
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November 12th, 2009 by alice
Tags: Buffalo, Dip, Riffys, Wing
INGREDIENTS
- 2lbschicken breasts
- 8ounces frank’shot sauce
- 2-8ouncescream cheese
- 16ouncessharp cheddar cheese, grated
- 12ouncesbleu cheese salad dressing
DIRECTIONS
- Boil Chicken for 15 minutes or until done, making sure you do not over cook it.
- Shred chicken using 2 forks.
- Place in 9×13 baking dish.
- Pour hot sauce over chicken.
- In sauce pan, add cream cheese and bleu cheese and cook over medium heat until blended well.
- Pour “cheese” mixture over chicken.
- Bake 350 degrees for 20 minutes.
- Remove from oven, sprinkle with cheddar cheese and place back in oven, continuing to cook for another 10 minutes.
- Serve HOT with Tortilla Chips and Celery.
- Thanks Riffy!
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