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Archive for May, 2011

Vegetable Pizza

2 (8oz) Packages Regriderated crecent rolls

2(8oz) packages cream cheese softened

1 Cup mayoniase

1oz package dry ranch-style dressing mix

1 cup fresh broccoli chopped

1 cup chopped tomatoes

1 cup chopped green bell pepper

1 cup chopped cauliflower

1 cup shredded carrots

1 cup shredded chedar cheese

Preheat over to 375 degrees

roll out the crecent roll dough onto a 9X13 inch baking sheet, and pinch together edges to form the pizza crust

bake crust for 12 minutes in preheated oven.  Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the backing sheet

In a small mixing bowl, combine cream cheese, mayonnaise and dry Rach dressing.  SPread the mixutre over the cooled crust.  Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over th cream cheese layer.  Chill for one hour, slice and serve.

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1 Can (28oz) Whole Tomatoes

1 Medium Onion

1/2 lb fresh green beands

1/2lb fresh okra – or 10oz frozen package

3/4 cup finely chopped green pepper

2 tbls lemon juice

1 tsp chopped fresh basil

1 1-2 tsp chopped fresh oregano

3 medium (7″ long) zucchini – cut into 1 ” cubes

1 medium eggplant, pared and cut into 1″ cubes

2 tbls grated parmesan cheese

Drain and coarsely chop tomatoes.  Save Liquid.  Mix together tomatoes and reserve liqued, onions, green beans, okra, green pepper, lemon juice, and herbs.  Cover and bake at 325F for 15 minutes

Mix in Zucchini and eggplant and conitue baking covered, 60-70 minutes or until vegetable are tender

Sprinkle top with parmesan cheese just before serving

 

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Blueberry Crisp

3 C Blueberries

1/4C white grape Juice

1/2 tsp allspice

Vegetable Cooking Spray

1/3 C quick cook Oatmeal

1/4 c wheat flour

2 tbsp brown sugar

1/2 tsp salt

1/2 tsp baking powder

1/8 tsp ground nutmeg

3 tbsp butter softened

combine blueberries, grape juice and allspice in medium saucepan.  Bring to a boil.  Reduce heat and simmer 2 minutes, stirring occasionally.  Pour mixture into a 8inch square baking dish coated with spray.  Combine next 5 ingredients in a small bowl.  Stir in butter until mixture is crumbly.  Sprinkle toppng over blueberries mix.  Bake at 350 degrees for 25-30 minutes.  Serve hot or room temperature.

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Round Steak trimmed/ Cut into 3oz portion

3 cups of water

1 Can of Onion Soup

1 Can of Tomato Soup

1 Can of Itialian Style Stewed Tomato

Bring to boil, then simmer.  In frying pan brown steak on medium heat.  Then add to soup.  Simmer for 1 1/2 hours

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30 Marshmallows

1/2 Cup Butter

1 tsp Vanilla

2 tsp Green Food Coloring

3 1/2 Cups cornflakes

1/2 cup small read cinnamon candies

Lay out waxed Paper.  In a double boiler, combine marshmallows, butter, vanilla and food coloring.  Heat over boiling water, stirring frequently until marshmallows are melted.  Remove from heat and gradually stir in the cornflakes.  Drop rounded, greased spoonfuls of marshmallow mixture onto cookie sheets.  Shape into 2 inch wreaths.  Decorate with red candies.  Makes about 2 1/2 dozen

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Oatmeal Scotchies

  • 3/4 cup Crisco® Butter Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 1 large egg
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 11 oz bag buttersctoch morsels

HEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray.

BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.

BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.

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Ingredients:
¾ cup semi-sweet chocolate morsels
¼ cup butter
½ cup sugar
1 egg
¾ cup all-purpose flour
¼ cup white or semi-sweet chocolate morsels
2 candy canes or 8-10 peppermint hard candies
(about ¼ cup crushed)
10-12 mini foil-wrapped peppermint patty candies, unwrapped

Directions:
1. Preheat oven to 375°F. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper (or grease). Combine
chocolate morsels and butter in bowl. Microwave on HIGH 40-60 seconds or until smooth,
stirring after each 20-second interval using a scraper. Add sugar and egg to batter bowl; mix until
well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of
batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. (Do not overbake.)

2. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set
aside. Place white chocolate morsels into Small microwavable bowl microwave, uncovered, on HIGH 30-60
seconds or until melted and smooth, stirring once. Set aside.

3. Remove sheet pan from oven to Cooling Rack. Immediately turn over half of the cookies using
Spatula; top with peppermint patties and remaining cookies to form 10 sandwiches. Drizzle
chocolate over cookies and immediately sprinkle with crushed candies. Transfer to platter. Line pan with
additional parchment and scoop with remaining batter. Bake 9-10 minutes. Assemble as directed above.
Yield: 10-12 servings

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