This might be one of the easiest dips ever (and slightly W.T. if you know what I mean), but I guarantee everyone is going to want the recipe. You can decide for yourself if you want to dilvulge the recipe.
Chili Dip
2-8 oz packages of cream cheese, softened
1 15 oz can of chili, no beans
2 cups grated sharp cheddar cheese
3-4 chopped green onions
Diced seeded tomato
Spread cream cheese in 8x8 baking dish, heat chili and pour over cream cheese, top with cheddar cheese.
Bake at 350 for 20-25 minutes.
Top with onion and tomatoes and serve with tortilla or corn chips.
Thursday, August 28, 2008
Spinach Artichoke Dip
A friend of mine recently asked me for this recipe and I had fogotten how much I liked it. It is super yummy and fairly good for you too.
Spinach Artichoke Dip
Cooking Light, Sept. 2000, pg. 133
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz) grated fresh parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained & chopped
1 (8 oz) block 1/3 less fat cream cheese, softened
½ (10 oz) package frozen chopped spinach, thawed and excess water squeezed out
Crackers or chips
Preheat oven to 350 degrees
Combine 1 ½ cups mozzarella, sour cream, 2 tbsp parmesan, & next 6 ingredients (through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 tbsp parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with crackers or chips.
Spinach Artichoke Dip
Cooking Light, Sept. 2000, pg. 133
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz) grated fresh parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained & chopped
1 (8 oz) block 1/3 less fat cream cheese, softened
½ (10 oz) package frozen chopped spinach, thawed and excess water squeezed out
Crackers or chips
Preheat oven to 350 degrees
Combine 1 ½ cups mozzarella, sour cream, 2 tbsp parmesan, & next 6 ingredients (through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 tbsp parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with crackers or chips.
Wednesday, August 27, 2008
Chicken Poppers
I don't make a lot of fried foods, but these are really good and one of our family's favorites. It was actually Sam's request for his first day of school special dinner. I always make extras because they are delicious leftover, even to eat cold out of the fridge.
Ingredients:
About 30 vanilla wafers, crushed finely
1 1/2 tsp seasoned salt
3/4 ground red pepper
1/2 tsp pepper
1 1/3 cup flour, divided
1/4 cup milk
1 egg
5-6 chicken breasts, cut into small pieces (boneless/skinless chicken tenders work great)
1 cup oil
Ranch dressing
1. Stir together first 4 ingredients and 1 cup of flour
2. Stir together milk and egg
3. Dredge chicken pieces in remaining 1/3 cup of flour, dip in egg mixture, dredge in wafer mixture
4. Pour oil in skillet. Heat to 375
5. Fry on each side until done and browned on outside
6. Drain on paper towels
7. Serve with ranch dressing
Ingredients:
About 30 vanilla wafers, crushed finely
1 1/2 tsp seasoned salt
3/4 ground red pepper
1/2 tsp pepper
1 1/3 cup flour, divided
1/4 cup milk
1 egg
5-6 chicken breasts, cut into small pieces (boneless/skinless chicken tenders work great)
1 cup oil
Ranch dressing
1. Stir together first 4 ingredients and 1 cup of flour
2. Stir together milk and egg
3. Dredge chicken pieces in remaining 1/3 cup of flour, dip in egg mixture, dredge in wafer mixture
4. Pour oil in skillet. Heat to 375
5. Fry on each side until done and browned on outside
6. Drain on paper towels
7. Serve with ranch dressing
Pork Marinade
I found this on the internet a couple of weeks ago and we tried it last night. Super easy and everyone ate it (an important factor in all my recipes these days! ;)
Pork Marinade
* I used a pork tenderloin, but it would be good with pork chops, chicken breasts, or even beef
Ingredients
1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
2-3 tablespoons lemon pepper seasoning
2 cloves garlic, minced
Directions
1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium heat on greased grill until done.
Pork Marinade
* I used a pork tenderloin, but it would be good with pork chops, chicken breasts, or even beef
Ingredients
1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
2-3 tablespoons lemon pepper seasoning
2 cloves garlic, minced
Directions
1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium heat on greased grill until done.
Monday, August 25, 2008
Snickerdoodles
I know, its shocking - I'm finally posting a recipe! I'm so sorry I haven't been on top of this, but I have thoroughly enjoyed all of your yummy new ideas.
I made these cookies last week and just had to post this today on the first day of school for so many of our little friends. My mom used to make Snickerdoodles on the first day of school every year, so it's a fun memory for me. You may all have a recipe for these, but I made them last week and got a little nostalgic, so here goes:
Mix together thoroughly...
1 cup soft shortening
1 1/2 cups sugar
2 eggs
Sift together and stir in...
2 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
Chill dough for at least an hour. Roll into balls the size of small walnuts. Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased baking sheet. Bake at 400 degrees until lightly browned, but still soft (about 10 minutes.) Note: these cookies puff up at first then flatten out with crinkled tops.
I made these cookies last week and just had to post this today on the first day of school for so many of our little friends. My mom used to make Snickerdoodles on the first day of school every year, so it's a fun memory for me. You may all have a recipe for these, but I made them last week and got a little nostalgic, so here goes:
Mix together thoroughly...
1 cup soft shortening
1 1/2 cups sugar
2 eggs
Sift together and stir in...
2 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
Chill dough for at least an hour. Roll into balls the size of small walnuts. Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased baking sheet. Bake at 400 degrees until lightly browned, but still soft (about 10 minutes.) Note: these cookies puff up at first then flatten out with crinkled tops.
Tuesday, August 19, 2008
Cheese, Glorious Cheese!
Remember that commercial? My girls call this Cheesy fish. You can have your cheese and eat healthy.
I think I'm in love. *SIGH*
Parmesan Crusted Tilapia & Hot Pan Spinach Salad
aka Cheesy Fish
3/4 cup freshly grated Parmesan (I cheat and use Kraft's Parmesan Romano already shredded)
2 teaspoons paprika
1 tablespoon chopped parsley
4 Tilapia filets
1 lemon, cut into wedges
Extra Virgin Olive Oil
Salt & Peppa (Puh-Puh-Puh-Push it)
Oven to 400. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in cheese mixture. (I press on the cheese so that it sticks better) Place on a FOIL LINED baking sheet and bake until the fish is opaque in the thickest part. (10 to 12 minutes) Serve with lemon wedges.
While the fish is cooking fix this:
( I know. bossy. bossy. )
1 large bunch of Spinach, about 12 cups of leaves
1/2 cup cherry or grape tomatoes, sliced in half
1 TB extra virgin olive oil
1-2 cloves worth of minced garlic
2 tsp fresh lemon juice
salt and pepper to taste
1 TB pine nuts, roasted
Wash spinach thoroughly. Heat oil in large saute pan over medium high heat. Add garlic and lemon juice and saute for one minute. Turn the heat to high, add the spinach, tomatoes, salt and pepper. Wilt the spinach, tossing the leaves with tongs to coat with hot oil and garlic. Toss in pine nuts. Serve immediately.
Tip: I like to toss in one of those Uncle Ben's 90 second rice pouch of brown rice. (Not into the salad. Into the microwave. ) It's also nice to put the salad on top of some angel hair pasta.
The whole thing takes about 15 minutes.
I love cheese.
Karise
Remember that commercial? My girls call this Cheesy fish. You can have your cheese and eat healthy.
I think I'm in love. *SIGH*
Parmesan Crusted Tilapia & Hot Pan Spinach Salad
aka Cheesy Fish
3/4 cup freshly grated Parmesan (I cheat and use Kraft's Parmesan Romano already shredded)
2 teaspoons paprika
1 tablespoon chopped parsley
4 Tilapia filets
1 lemon, cut into wedges
Extra Virgin Olive Oil
Salt & Peppa (Puh-Puh-Puh-Push it)
Oven to 400. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in cheese mixture. (I press on the cheese so that it sticks better) Place on a FOIL LINED baking sheet and bake until the fish is opaque in the thickest part. (10 to 12 minutes) Serve with lemon wedges.
While the fish is cooking fix this:
( I know. bossy. bossy. )
1 large bunch of Spinach, about 12 cups of leaves
1/2 cup cherry or grape tomatoes, sliced in half
1 TB extra virgin olive oil
1-2 cloves worth of minced garlic
2 tsp fresh lemon juice
salt and pepper to taste
1 TB pine nuts, roasted
Wash spinach thoroughly. Heat oil in large saute pan over medium high heat. Add garlic and lemon juice and saute for one minute. Turn the heat to high, add the spinach, tomatoes, salt and pepper. Wilt the spinach, tossing the leaves with tongs to coat with hot oil and garlic. Toss in pine nuts. Serve immediately.
Tip: I like to toss in one of those Uncle Ben's 90 second rice pouch of brown rice. (Not into the salad. Into the microwave. ) It's also nice to put the salad on top of some angel hair pasta.
The whole thing takes about 15 minutes.
I love cheese.
Karise
Kristen's Pot Roast Recipe
(courtesy of Paula Deen & my mom)
1 2-3 pound chuck roast
seasons to taste (salt, pepper, garlic powder, season all, onion powder -- really whatever you like to season meat with in your pantry)
1/4 cup vegetable oil
1-2 onions thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed (I buy the jar that already has them crushed up). (You can use a can of beef broth instead)
2 cloves garlic, crushed (sometimes I use a bit more)
1 can cream of mushroom soup
1/2 chardonnay wine (optional)
Season the roast on all sides (season well). In medium hot skillet, brown roast on all sides in oil. Place roast in crock pot (I use those crock pot liners and it works fine cooking in that and is a breeze to clean up!). On top of roast, layer onion, bay leaves, bouillon, garlic, and cream of mushroom soup. Add wine (optional). Cover with just enough water to covver all the ingredients suffiently. Cook on low setting approx 8 hours.
About 3-4 hours before done, I add in new potatoes and carrots. Cook until tender.
1 2-3 pound chuck roast
seasons to taste (salt, pepper, garlic powder, season all, onion powder -- really whatever you like to season meat with in your pantry)
1/4 cup vegetable oil
1-2 onions thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed (I buy the jar that already has them crushed up). (You can use a can of beef broth instead)
2 cloves garlic, crushed (sometimes I use a bit more)
1 can cream of mushroom soup
1/2 chardonnay wine (optional)
Season the roast on all sides (season well). In medium hot skillet, brown roast on all sides in oil. Place roast in crock pot (I use those crock pot liners and it works fine cooking in that and is a breeze to clean up!). On top of roast, layer onion, bay leaves, bouillon, garlic, and cream of mushroom soup. Add wine (optional). Cover with just enough water to covver all the ingredients suffiently. Cook on low setting approx 8 hours.
About 3-4 hours before done, I add in new potatoes and carrots. Cook until tender.
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