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Our Home Cooking
Easy Recipes
Seven Layer Dip
Ingredients:
1 (16oz) can refried beans
2 cups shredded Mexican Style Cheese
1 (8oz) carton sour cream
1 cup salsa
1 cup guacamole
1 (6oz) can black olives, chopped
1/2 cup chopped tomatoes
Green Onions
Directions:
Spread the beans into the bottom of a 9X13 inch serving tray that is about 1 1/2 inches deep. Spread sour cream very slowly on top of beans. Spread guacamole on top of the sour cream. Pour salsa over guacamole and spread evenly. Sprinkle shredded cheese. Sprinkle black olives, tomatoes and green onions on top. Serve dish immediately or refrigerate and serve cold with nachos.
Irish Bananas
Ingredients:
1/2 cup of butter
1/2 cup packed light brown sugar
1/2 cup Irish whiskey
4 large bananas, peeled and halved lengthwise
Directions:
Melt the butter in a skillet over medium heat. Stir in the brown sugar and whiskey. Bring to a boil and cook until sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup. Serve immediately with vanilla ice cream.
Fruit Salsa & Cinnamon Chips:
Ingredients:
2 Kiwis, peeled and diced
8 oz of raspberries
1 lb of strawberries
2 apples– peeled, cored, and diced
2 Tbs. white sugar
3 Tbs. fruit preserves, any flavor
10 (10 inch) flour tortillas
Butter flavored cooking spray
2 cinnamon sugar
Directions:
Mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill 15 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on baking sheet. Sprinkle with cinnamon sugar. Spray again with cooking spray. Bake for 8-10 minutes. Cool and serve with chilled fruit mixture.
Chocolate Pumpkin Brownies:
Ingredients:
Non-stick Cooking Spray 1/2 cup of 100% pure pumpkin
1/3 cup brown sugar blend 1 large egg
2 large egg whites 2 tablespoons vegetable oil
1 cup all-purpose flour 1 teaspoon baking powder
1 teaspoon of Baking Cocoa 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice 1/4 teaspoon salt
1/4 teaspoon ground nutmeg 1/3 cup Semi-Sweet Chocolate Mini Morsels
Directions:
Preheat the oven to 350°F. Spray 8– or 9– inch square baking pan with nonstick cooking spray.
Combine pumpkin, sugar blend, egg, egg whites and oil in a large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.
Bake for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.
Creamed Chicken & Biscuits
Ingredients:
2 cup sour cream 1/2 cup chopped pimiento 12 frozen biscuits, thawed 5 cups chopped cooked chicken 2 (10 3/4 oz) can cream of chicken soup 2 cup sour cream 1/2 cup milk 1/2 cup chopped pimiento 12 frozen biscuits, thawed
Directions:
Preheat oven to 350 degrees. Chop the onion. Heat butter in a small nonstick skillet over medium high heat until melted. Stir in the onion. Sauté until tender. Combine onion, chicken, soup, sour cream, milk and pimento in a medium small bowl and mix well. Spoon mixture into prepared 11X17 baking dish.
Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of cheddar cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Deviled Carrots
What you will need:
3 cups shredded carrots
1/2 cup chopped onion
1/4 cup water
3 tbsp brown sugar
1 tsp prepared mustard
1/4 tsp black pepper
How to prepare:
In a large skillet sprayed with butter-
flavored cooking spray. Sauté carrots and onions for 5 mins, stirring often. Add water, lower heat, cover and simmer 10 mins, stir occasionally. Stir in brown sugar, mustard, and black pepper. Continue cooking 2 to 3 mins stirring often. Serve at once or cover until ready to serve.
Grande Green Beans
What you will need:
1/2 cup chopped onion
3 cups frozen French style green beans
1/4 tsp lemon pepper
1/2 cup canned sliced mushrooms drained
1/2 cup shredded Monterey jack or cheddar cheese
How to Prepare:
In medium saucepan sprayed with butter-flavored cooking spray, cook onion until tender, add beans and lemon pepper. Cover, cook, stirring occasionally, until beans are thawed and separated, (usually about 10 mins). Remove cover, add mushrooms, continue cooking stirring occasionally, until beans are just right, about 5 mins. Sprinkle with cheese, cover and let stand 1 minute before serving.
Cheese Danish
What you need:
2 cans Pillsbury Crescent rolls
2 8oz cream cheese ( room temp)
3/4 cups granulated sugar
1 egg
1/2 box powdered sugar
1/2 tsp vanilla
water
How to Prepare:
Spray 9x13 glass pan with cooking spray. On prepared surface (sprayed with cooking spray) roll out one can of rolls and spread evenly in glass pan. Press to conform to pan, allowing to come to the sides. Beat cream cheese, sugar, & egg with mixer. Spread evenly in glass pan over rolls. Prepare last can of rolls same as the 1st & arrange on top of cream cheese mix. Bake at 350 for 30 mins.
Icing:
Mix 1/2 box powdered sugar, 1/2 tsp vanilla, and just enough water to make a thick paste. Spread evenly on baked Danish will still warm.
Raspberry Chicken
What you will need:
2 tsp margarine or butter
15 oz skinless and boneless chicken breast, cut into 4 pieces
1/2 cup sprite or mountain dew
3/4 cup raspberry spreadable fruit spread
How to Prepare:
In large skillet, melt margarine. Place chicken pieces in skillet. Brown chicken on both sides, lower heat. Reserve 1 tbsp mountain dew/sprite, pour remaining mountain dew/sprite over chicken. Cover and simmer 15 minutes or until chicken is tender. In a small bowl combine remaining 1 tbsp sprite/mountain dew and raspberry spreadable fruit spread. Evenly drizzle over chicken pieces. Continue cooking 1 to 2 minutes or until sauce is warmed. When serving, place one piece of chicken on plate and evenly drizzle any remaining sauce over the top.
Serves 4, however recipe is very easy to double or even triple. If you are not so big on raspberry you can use any spreadable fruit spread.
Salmon Pan Chowder By: Teri Gittins
Ingredients:
¨ 1-1/4 cups Vidalia onions
¨ 1 medium red sweet pepper, cut into 1/2 –inch strips
¨ 1 medium yellow sweet pepper, cut into 1/2 inch strips
¨ 1 medium green sweet pepper cut into 1/2 inc strips
¨ 1 14.5 ounce can vegetable brother or chicken broth
¨ 1 cup whipping cream
¨ 1/2 teaspoon caraway seed, lightly crushed
¨ 1/4 teaspoon salt
¨ 4 2 ounce skinless boneless fillets
¨ Fresh dill sprigs
1. Heat pan, add olive and heat a little. Add onions, cook and stir, (uncovered), over medium-high heat about 7 minutes or until tender. Add red pepper and green pepper. Cook and stir for 1 minute more. Carefully add broth. Bring just to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in whipping cream. Return to boiling; reduce heat. Simmer for 10 minutes.
2. Meanwhile, rub caraway seed and salt on both sides of the fish. Coat a medium skillet with olive; heat skillet. Cook fillets, uncovered, over medium-high heat for 3-4 minutes per side or until fish flakes easily with a fork.
3. To serve, place salmon fillet in each of four shallow soup bowls. Ladle soup mixture over salmon fillets. Top with dill sprigs. Makes 4 servings. Serve crusty bead with it!
Valentine Punch
Ingredients:
¨ 1 can (6 ounces) frozen pink lemonade concentrate thawed
¨ 4 cups cranberry juice cocktail, chilled
¨ 2 cans of ginger ale, chilled.
1. Make lemonade in a large pitcher as directed on can.
2. Stir in cranberry juice cocktail and just enough ice to keep chilled.
3. Just before serving, stir in the ginger ale.
For a Frosted Valentine Punch
Moisten the rim of the glass with water. Dip the rim of the glass in a shallow dish of sugar.
*Mix red food coloring with the sugar for red rims.
No-Bake Chocolate Oatmeal Cookies
Ingredients:
¨ 1/2 cup of milk
¨ 2 cups of white sugar
¨ 3 tablespoons unsweetened cocoa powder
¨ 3 tablespoons of crunchy peanut butter
¨ 1/2 cup of butter
¨ 3.5 cups of rolled old fashioned oats
¨ 1 teaspoon of vanilla extract
1. Coat your pan with butter to prevent boil over, and sticking.
2. Combine milk, sugar, cocoa, butter and peanut butter.
3. Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, stir slowly.
4. Remove from heat. Stir in the oats and vanilla. Stir until oats are covered evenly.
5. Drop by teaspoon onto waxed paper. Cool and refrigerate.
Garlic Spread
Ingredients:
¨ 1/2 cup softened butter
¨ 1 to 2 cloves of garlic (finely chopped) Or 1/2 teaspoon garlic powder
¨ 1 or 2 teaspoons of dried herb leaves. (mix basil, chives, oregano and thyme)
¨ 2 tablespoons of lemon juice
¨ 1/2 teaspoon of salt
1. Beat ingredients until well blended.
2. Chill 1 hour for flavors to merry.
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