I am not sure where this recipe came from, but it is good.
Ingredients
1 can crushed pineapple
1 can mandarin oranges
1 16 ounce tub small curd cottage cheese
1 3 ounce package sugar free orange Jello
1 8 ounce tub Cool Whip
Directions
Drain pineapple and oranges. Blend with spoon first four ingredients. Add Cool Whip. Chill at least 1 hour or longer.
Sunday, March 6, 2011
Mock Roquefort Dressing
This recipe is from Vickie's mom. The first time I met her mother I sat at her breakfast bar and dipped saltine crakers in this dressing. It is so good.
Ingredients
1 pint mayonnaise
1 cup IMO
1 cup buttermilk
1 teaspoon garlic salt
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon MSG
¼ teaspoon onion salt
½ teaspoon black pepper
Directions
Combine all ingredients. Blend well and chill
Ingredients
1 pint mayonnaise
1 cup IMO
1 cup buttermilk
1 teaspoon garlic salt
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon MSG
¼ teaspoon onion salt
½ teaspoon black pepper
Directions
Combine all ingredients. Blend well and chill
Green Chile Rollover Bites
This recipe came from the Ortega web site. http://www.ortega.com/ They were very good.
Ingredients
1 package (8 oz.) refrigerated crescent rolls
2 pkgs. (3 oz. each) cream cheese, softened, cut in half
2 cans (4 oz. each) ORTEGA Diced Green Chiles
1/3 cup milk
1 large egg
1 1/3 cups dry breadcrumbs
1 package (1.25 oz.) ORTEGA Taco Seasoning Mix - Regular
1 garnish ORTEGA Salsa - Homestyle Recipe (Mild), or any flavor
Directions
PREHEAT oven to 400° F. Grease baking sheet.
SEPARATE dough into four 3 x 6-inch rectangles on cutting board; press seams closed. Spread half block cream cheese onto each rectangle; top each rectangle with half can chiles. Fold rectangles in half lengthwise; cut each into eight pieces.
COMBINE milk and egg in small bowl. Combine breadcrumbs and seasoning mix in shallow dish. Dip each bite into milk mixture; roll in breadcrumb mixture. Place on prepared baking sheet.
BAKE for 18 to 20 minutes or until golden brown. Serve with salsa.
Applesauce Gelatin Squares
Ingredients
4 packages (.3 ounce each) sugar-free raspberry gelatin or flavor of your choice
4 cups boiling water
2 cups cold water
1 jar (46 ounces) unsweetened applesauce
Directions
In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Yield: 16 servings.
4 packages (.3 ounce each) sugar-free raspberry gelatin or flavor of your choice
4 cups boiling water
2 cups cold water
1 jar (46 ounces) unsweetened applesauce
Directions
In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Yield: 16 servings.
Wednesday, March 2, 2011
Deluxe Chocolate Marshallow Bars
This recipe is from Taste of Home. The web site address is: http://www.tasteofhome.com/Recipes/
Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal
Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.
Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal
Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.
Red Beans and Rice
This recipe comes from a blog by Amanda. Check it out at: http://www.kevinandamanda.com/recipes/. Made this for the family and it went over well.
Ingredients:
1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning
Directions:
Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.
Ingredients:
1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning
Directions:
Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.
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