List of Recipes from virtual bloggers party on Monday 2-23-2009.
Fry mushrooms, onion,garlic, zucchini and squash in olive oil.
Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don’t cook spinach first becasue it will add moisture).
Bake 350 for 30 min to an hour.
edit this on February 23, 2009 at 8:34 AM Doraz
Brownie Ice Cream Torte
1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon vanilla ice cream, slightly softened
2 tablespoons pastel confetti candy sprinkles
16 red maraschino cherries with stems, drained
1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
2. Make brownie mix as directed on box, using water, oil and eggs. Divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.
edit this on February 23, 2009 at 8:39 AM Doraz
SUPER CHEESE GARLIC BREAD
6 garlic cloves
1/2 cup cream cheese cheese spread
1/4 cup mozzarella
1 tsp Herbs de Provence
1/2 tsp paprika powder
1/2 tsp freshly ground black pepper
a pinch of nutmeg
1 small loaf French bread
Slice the loaf into roughly 1 inch slices. Spread with butter and keep aside.
Mince the garlic and sauté in a small amount of butter along with the herbs until aromatic.
Combine the cream cheese with remaining condiments, garlic and herbs.
Spread the mixture thickly on the buttered slices and top with a sprinkle of mozzarella.
Grill at 475°F (250°C) until the cheese melts and begins to brown.
Note: Adjust all ingredients to taste.
1 pound bacon, cooked and crumbled
1 cup mayonnaise
1 cup sour cream
1 teaspoon season salt
1 teaspoon onion salt
2 medium tomatoes, seeded and finely chopped
Combine all ingredients and mix well and chill.
Serve with crackers or bread. I use sourdough bread cubed up using the “bowl” of bread as serving bowl.
* 2 (8 ounce) packages cream cheese, softened
* 1 (1 ounce) package ranch dressing mix
* 2 green onions, minced
* 4 (12 inch) flour tortillas
* 1/2 cup red bell pepper, diced
* 1/2 cup diced celery
* 1 (2 ounce) can sliced black olives
* 1/2 cup shredded Cheddar cheese
You could add ham or turkey or really any meat you wanted.
Gary’s Potluck Pick
I love food parties!!! I brought my “Chicago Style Italian Beef Sandwiches” along for everyone to enjoy!!
3 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian salad dressing mix
4 pounds chuck roast
Combine beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix in a saucepan. Stir well and bring to a boil.
Place roast in slow cooker and pour mixture over the meat.
Cover and cook on low for 10 to 12 hours or on high for 4 to 5 hours.
Note: One hour before serving, shred with a fork or slice thinly with a sharp knife and return to slow cooker to soak in the juices.
LET’S EAT!!! 🙂
Yields: 4-6 cakes or 16-24 crab cake bites
Mix all ingredients together except the peanut oil. Shape the mix into patties (cover with panko crumbs if the mix is not sticking together). Pan-fry in peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and repeat until golden brown.
Killer Spinach Dip Recipe February 19, 2009
If you have a hankering for a killer spinach dip recipe, look no further. This spinach dip recipe is wicked good and has its own fan club. It is ideal for superbowl parties, new years parties, girls night out on the weekend when calories don’t count parties… It’s sure to be a hit. You don’t have to share the recipe if you don’t want to. It can be our little secret…
(no longer secret because I’m now posting it online)
Care of redhead Allison
Mix together 8 ounces of softened cream cheese, half a package of frozen spinach (thawed and drained – can also substitute half a bunch of fresh spinach), 1/2 cup of mayo, 1/2 cup of grated chedder cheese, TBSP of dill, a clove of garlic, 1/4 onion (minced) and some bacon bits if you have them. Put it all inside a hollowed out loaf of bread, wrap it in foil and bake it at 350*C for a half hour or till it’s warm
It really is the easiest recipe in the world – if you can’t heat it up it’s still good, if you don’t have bread it can be stuck in the microwave and eaten with crackers, and pretty much anything can be substituted/increased/decreased depending on your taste.
February 19, 2009 by Ellen
These are the recipes that I thought worked well for my tea…
Mock Devonshire Cream from If Teacups Could Talk by Emilie Barnes ~
1/2 cup heavy cream, 2 tablespoons confectioners’ sugar, 1/2 cup sour cream
In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. Fold in sour cream and blend. Makes 1-1/2 cups.
Cynthia’s Chicken Salad (from Jan Karon’s Mitford Cookbook & Kitchen Reader)
4 cups diced cooked chicken
1/2 cup chopped toasted pecans
1/2 cup chopped green onions
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine the chicken, pecans, green onions, and celery in a large bowl. In a separate small bowl, mix together the mayonnaise, sour cream, lemon juice, salt, and pepper. Stir into the chicken mixture. Refrigerate until ready to serve.
Cucumber-Basil Tea Sandwiches (from Victoria ~ The Pleasures of Tea ~ Hearst Books)
1 – 8 oz. package softened cream cheese
2 Tablespoons half and half
2 Tablespoons snipped fresh chives
1 unsliced loaf or 12 slices rye or wholewheat bread
1 English (seedless) cucumber, cut into thin slices
24 fresh basil leaves
In a medium-size bowl, beat together the cream cheese and half and half until it is the consistency of soft butter. Stir in the chives.
Spread the cream cheese mixture on the bread and top with several slices of cucumber and a basil leaf. Serve the sandwiches immediately, or cover with plastic wrap and refrigerate until ready to serve.
Makes: 24 Sandwiches
Starla’s pie pick. It is my favorite pie.
I found this Pie recipe it was a contest winner for the City Market store in Colorado. It was a grand prize winner by Patricia Allen of Palisade, Colorado.
CRUMB TOPPED SOUR CREAM PEACH PIE (you can use yellow plums as well or your favorite fruit.)
3 Cups Fresh Peaches 2 Eggs
3/4 Cup Sugar 1/2 tsp. vanilla
2 Tbls Flour 1/8 tsp. Salt
1 Cup Sour cream
CRUMB TOPPING 9″PASTRY
1/3 Cup sugar l 1/2 Cup flour
l tsp cinnamon 1/2 tsp salt
1/3 Cup flour 1/2 Cup Mandeca lard
1/4 Cup butter 4 to 5 Tblsp cold water.
1/2 Cup finely chopped pecans
(If you would like to make crust by hand you can with the pastry recipe above or skip a step which I do from time to time and get the Pillsbury Roll crust in a red box in the refrigerator section may be by the butter.)
For Pastry, cut lard into flour. Add remaining dry ingredients. Slowly add cold water. Work and form into pie shell.
Place peaches in shell. Mix sugar, flour, sour cream, eggs, vanilla and salt together. Pour over peaches. Bake at 450′ for 15 minutes. Reduce heat to 350′ and bake 30 minutes longer. Mix topping and sprinkle over the top of pie. Bake 20 minutes at 325′.
Nothing Pie can’t make better or at least almost nothing. Enjoy. Let me know if you try this pie out and how you like it. I love this pie. I may post other pie recipes or not. Hard tellin .
Peachy Keen March 5, 2009
Posted by Morocco in food.
I recently had peach butter at a restaurant that was fabulous! So I searched the internet and found a recipe from Gale Gand to try. It is really good and simple to make. You can use it on waffles, muffins, breads or just about anything you’d like! It also would make a nice gift presented in a pretty glass jar with a cute little ribbon.
* 1/2 cup cut up peaches, fresh or frozen
* 1 tablespoon orange juice
* 1 tablespoon sugar
* 1/2 pound salted butter
In a small saucepan, bring the peaches, orange juice and sugar to a boil. Turn down the heat and continue cooking until the peaches are tender and cooked down to a jam-like consistency. Let cool. In a bowl, using a wooden spoon, blend the butter with the cooked peaches, making a “compound” butter. Chill in a ceramic pot till ready to use and soften slightly when serving.
I recently found this website called Starla’s Vintage recipes nice name not me, but I enjoyed looking at her website lots of old recipes from family recipes boxes also great old family pictures. I enjoyed the pie and pickles and canning jam recipes.