Allison's Recipes

WELCOME!

2004-08-25T11:36:00.000-07:00

Welcome to my recipe blog, I guess I am not busy enough with working full time and planning a wedding... I needed yet ANOTHER project! (Or perhaps it's a way to stave off the wedding madness.) Anyhoo, check out the recipe page over to your right for a complete list.

CARAMEL NUT CRUNCH (addictive!)

2004-08-04T13:48:00.000-07:00

1/2 cup packed brown sugar
1/2 cup dark corn syrup
1/4 cup margerine or butter
1/2 tsp salt
6 cups cheerios cereal
1 cup pecan halves, walnut halves or peanuts (or all three!)
1/2 cup slivered almonds

Heat oven to 325. Butter jelly roll pan (I also use raised cookie sheets) Heat brown sugar, cory syrup and margerine and salt in a saucepan over medium heat, stirring constantly. (Until sugar is dissolved.) Remove from heat, stir in cereal and nuts until well covered. Spread out in pan, bake 15 minutes and cool slightly for about 10 minutes. Loosen with spatula, let stand about an hour before storing in a covered container.

**get's hard and can be rough on teeth... but worth it!)

SHERRY'S CHEESEBURGER RICE

2004-08-04T13:45:00.000-07:00

(This is one of mine and Aaron's favorite dinners EVER.)
1 lb lean ground beef (I use turkey)
2/3 cup ketchup
2 cups uncooked instant rice(minute rice will do)
1 3/4 cups water
1 Tbsp mustard
1 cup grated cheese

Brown beef and drain. add water, ketchup and mustard and bring to a boil. (mix it up so it all spreads evenly.) Add ric, stir in so it's saturated. Cover with the cheese, put a lid on the pan and reduce heat to low for 5 minutes before serving.

(obtained from Sherry's site.)

BEST FUCKING ZUCCHINI BREAD EVER

2004-08-04T13:42:00.000-07:00

3 eggs - beaten
1 cup melted butter
2 cups sugar
2 cups zucchini(peel, chop and put through a blender till you have puree)
3 tsp vanilla
3 cups flour
1/2 tsp salt
1 tsp soda
1/2 tsp baking powder
3 tsps cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

mix it all up good. Put in those leetle itty bitty loaf tins and bake at 325 for 1 hour. Makes a bazillion mini loaves, serve cold with butter and prepare to die of yumminess.

(my mom's recipe.)

ARTICHOKE RICE A RONI SALAD

2004-08-04T13:38:00.000-07:00

box of chicken rice a roni
a jar or two of artichoke hearts (in a juice, not water)
red pepper
mayonnaise

Make the chicken rice a roni as directed. Mix about a cup of mayo (you could use less or more, but I use about a cup.)with the juice from the artichoke hearts. It makes a sort of weird looking dressing. Then chop the red pepper (and really, I've added celery and onions to it too, so you can add what you like.) Chop the hearts as well, mix everything together and put in a casserole dish. Chill and serve. I like it both ways, hot and cold; just depends on my mood. Sooooo yummy.

(obtained from my friend Chandra.)

SNICKERS APPLE SALAD

2004-08-04T13:37:00.000-07:00

Whipped cream/cool whip
3-4 kinds of apples, chopped (w/ skin)
2-3 snickers bars cut up

mix. mmmmmmmmm.

(Future sister in law's recipe.)

CHALUPE

2004-08-04T13:34:00.000-07:00

6-8 chicken breasts
2 cans golden mushroom soup
2 cans cheddar cheese soup
2 cups sour cream
1 clove of garlic
1 pckg corn tortillas (use all)
1 diced onion
1/2 cup chiles diced or one small can of diced green chiles

Boil chicken, then skin and debone. Mix sauce up (soups, sour cream, garlic, onion, chiles) Grease w/ butter a large casserold baking dish. Then layer everything. Start with sauce, then shredded chicken, then tortillas (also shredded) sauce and so on. End with sauce on top. Bake at 350 for one hour.

(family recipe)

CARROT CAKE

2004-08-04T13:31:00.000-07:00

BEAT
2 cups sugar
1 1/2 cups vegetable oil
4 eggs

Sift
2 tsps baking powder
2 cups flour
2 tsp cinnamon
2 tsp soda
1 tsp salt
3 tsp vanilla
1 cup nuts

Mix together well, then add

1 small flat can crushed pineapple
2 cups finely grated carrots

stir. Bake at 350 for 50 min in a greased pan. Absolutely divine.

(family recipe.)

SHERRY'S MOUSSAKA

2004-08-04T13:26:00.000-07:00

1 lb ground turkey, pork or beef
1 diced onion
2 large diced potatoes
1 large (or 2 small) diced eggplant
optional: carrots, broccolo, cauliflower, tomatoes etc.
2 cups chicken broth
-cinn, nutmeg, salt to taste

brown meat and drain fat, add onion and saute. Add optional vegetables and eggplant. Sautee until eggplant is lightly browned. Add potatoes. Stir in chicken broth. season w/ spices allow to boil then lower to simmer. Cover and cook 30-40 minutes, stir occasionally. Add broth if liquid simmers away.

Makes a ton.

(obtained from Sherry's site.)

WHITE COOKIES

2004-08-04T11:54:00.000-07:00

2 egg whites - beaten stiff
3/4 cups sugar
pinch of cream of tartar
1/2 tsp mint flavoring
1/2 pckg of choc chips

Beat egg whites till stiff, add sugar 2Tbsp at a time. Beat well each time, add cream of tartar, beat well. Stir in flavoring and choc chips. Drop by teaspoonfuls onto brown paper bag on cookie sheet. Bake 300 for 25-30 min.

(an old family recipe.)

APPLESAUCE CAKE

2004-08-04T11:48:00.000-07:00

1 cup sugar
1/2 cup melted shortening
2 cups flour
2 tsp (level) soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3 tsp cocoa
1 tsp cornstarch
1 1/2 c applesauce
1 cup nuts (chopped)
1 cup raisins (soaked)

After you melt the shortening, let it cool in mixing bowl at least 5 min. Stir/beat well liquid ingredients. Add sugar and stir, then sift together flour and spices, add applesauce at same time; and beat until smooth. Stir in nuts and raisins. Bake in a greased tube pan (or bundt pan will do.) 350 for 60 min. Let cool before removing from pan.

(my great grandma's recipe.)

ELIZA'S ROLO BROWNIES

2004-08-04T11:43:00.000-07:00

1 (18.5oz) pckg choc cake mix
1/2 cup melted butter
1/3 cup milk
2 eggs
35 rolos
1 cup semisweet choc chips
1 cup toffee baking bits

Preheat oven to 350, grease a 9x13" pan. Unwrap rolos and set aside. In large bowl, combine cake mix, butter, milk and eggs. Stir w/ wooden spoon until well blended. Press half of the mixture or a little bit more, evenly into the bottom of the pan.

Bake for 6 minutes, remove and sprinkle choc chips and toffee bits over the top. Press the rolos into the surface - 5 across and 7 down. Do not press all the way to the bottom. Spread remaining batter over the top. Cook for 20-25 min or until toothpick comes out clean.

*you can also use crushed heath bars for the toffee bits
**spoon the batter sparsely so candy shows through.

(obtained from Eliza's Journal)

FAT FREE CHOCOLATE CHIP COOKIES

2004-08-04T11:40:00.000-07:00

(well, 49 cals and .7 grams of fat per cookie.)

3/4 cups whole wheat flour
1/2 cup unbleached flour
2/3 cup sugar
3/4 tsp baking soda
1/4 cup prune puree *see addt'l recipes for that
2 Tblsp honey
1 tsp vanilla
1/3 cup choc chips

Mix powders, then add liquids. Then add chips. I find it necessary to knead with my hands, or it just doesn't mix well. (Latex gloves make the endeavor much less messy.) Cook for 9 min on greased cookie sheet at 350.

(obtained from a fat free cook book.)

PUMPKIN PIE

2004-08-04T11:36:00.000-07:00

4 eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 cups milk
1 cup sugar
3 Tbsp flour
16 oz can pumpkin

Beat eggs, add sugar and pumpkin. Beat and add flour, salt, cinnamon, nutmeg and ginger. Beat, add milk. Beat. Makes 2 pies, bake at 375 for 1 hour.

(family recipe.)

PEANUT BLOSSOMS

2004-08-04T11:33:00.000-07:00

SIFT TOGETHER
1 3/4 cups flour
1 tsp soda
1/2 tsp salt

CREAM TOGETHER
1/2 cup crisco
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 egg
1 tsp vanilla

*bag of hershey's kisses

Blend in dry ingredients, mixing thoroughly. Shape dough into balls, using rounded teaspoon for each. Roll balls in sugar and place on greased sheets. Bake 10 minutes on 375, remove and top with a hershey's kiss. Return to oven and bake 5 more minutes.

(my mom's personal recipe.)

SWEDISH OATMEAL COOKIES

2004-08-04T11:29:00.000-07:00

**not to discourage, but this recipe is kind of hard, and the cookies tend to come out really super flat... I've yet to get it like my grandma did.**

1 1/2 cups flour
1 cup brown sugar (packed)
1 tsp soda
1 tsp vanilla
3 cups oats
1 cup sugar
1 tsp salt
1 cup shortening
2 eggs

Heat oven to 350, in larg bowl, combine all above in this order: shortening, both sugars, (cream well), then eggs, then rest. (stir in oats w/ spoon.)

Topping
2/3 cups sugar
3 tbs light corn syrup
1/4 tsp almond extract
1/2 cup margerine
2/3 cups almonds (chopped)

In small pan, combine sugar, margerine and corn syrup. Boil; remove, stir in almonds and extract. Let cool slightly. Drop dough in rounded tsp's on ungreased cookie sheet. Bake 8 min, then w/ tsp make indent on top of cookies (gently!) spoon 1/4 to 1/2 tsp of topping onto cookie. Bake 6-8 minutes longer. Cool slightly before removing them from cookie sheet.

(my grandma's personal recipe.)

BEST EVER SUGAR COOKIE FROSTING

2004-08-04T11:28:00.000-07:00

3 Tbsp Meringue Powder
6-7 tsp warm water
16 oz powdered sugar

Gradually add the water, beat 10 minutes until soft peaks form.

** I love this frosting, because it hardens and makes giving sugar cookis at christmas easy, the frosting doesn't get everywhere!**

(My own personal recipe.)

KILLER FUDGE

2004-08-04T11:25:00.000-07:00

3 cups sugar
3/4 cups margerine
2/3 cups (5 1/3 fl oz can) evaporated milk
1 12 oz pckg semi sweet choc chips
1 7 oz jar marshmallow cream
1 tsp vanilla

Combine sugar, margerine, and milk in heavy sauce pan, bringing to full rolling boil, stirring constantly to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add marshmallow cream, vanilla and beat until blended. Pour into greased 13x9" pan.

(my mom's personal recipe.)

NEIMAN MARCUS COOKIES

2004-08-04T11:23:00.000-07:00

2 Cups butter
4 cups flour
2 tsp soda
2 cups sugar
5 cups blended oatmeal
24 oz chocolate chips
2 cups brown sugar
1 tsp
1 8oz hershey bar-grated
4 eggs
2 tsp bkng powder
3 cups chopped nuts (optional)
2 tsp vanilla

Measure oatmeal and blend to a fine powder. Cream butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, bkng pwdr and soda. Add chocolate chips, hershey bar and nuts. Roll into balls and place on cookie sheet. Cook at 375 degrees for 10 minutes.

(Neiman Marcus recipe, damn good too.)

CLASSIC APPLE PIE

2004-08-04T11:14:00.000-07:00

5-7 apples
1 cup sugar
2 Tbsp flour
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp cold butter, cut up into small chunks

Peel core, and slice apples into large bowl. Add dry ingredients, mix well with wooden spoon, then add butter chunks (I find it easier to not even take the butter out of the fridge until I'm ready to add it.) mix well with wooden spoon. Place in pie shell, cover with another pie shell. Cut slits in top. Bake at 400 degrees for 40-50 minutes. Makes 1 pie, I also cover the edges of the pie crust with tin foil so it doesn't burn and I also place the pie on a cookie sheed covered with tin foil as the apple glaze will drip.

(my mom's personal recipe.)

GINGER SNAPS

2004-08-04T11:10:00.000-07:00

3/4 cups shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Cream shortening and sugar, add molasses and egg. Add SIFTED dry ingredients, mix well. Roll in small balls, dip in sugar and flatten w/ bottom of glass. (Dip glass in sugar.) Bake at 375 for 10-15 minutes.

(my mom's personal recipe.)

PEANUT BUTTER COOKIES

2004-08-04T11:01:00.000-07:00

Sift Together
1 cup sifted flour
1/2 tsp soda
1/4 tsp salt

Put In a Large Bowl
1/2 cup (soft) shortening
1/2 cup brown sugar (packed)
1/2 cup sugar
1 egg (unbeaten)
1 Tbsp water
1/2 cup peanut butter
1/2 tsp vanilla

Beat larg bowl mixture for 2 minutes. Scrape bowl and beaters. Add sifted flour mix, beat 1 minute or more. bake at 325 degrees for 15-20 minutes. Makes 3 1/2 dozen.

Also, when you drop the balls on the cookie sheet, my mom uses a fork to flatten one way and then another leaving a criss cross imprint on the cookies.
(My mom's personal recipe.)

Shepherds Pie

2004-08-04T10:58:00.000-07:00

Ground beef browned w/ onion, drained
add frozen veggies of your choice
add 2 cans of soup (minestrone works well)
mashed potatoes

line dish with meat and veggie mixture and top with mashed potatoes.

cook at 350 for 20 minutes.

(obtained from my mom's personal recipe book.)

French Breakfast Muffins

2004-08-04T10:51:00.000-07:00

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour(all purpose)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
*1/2 cups sugar
* 1 tsp cinnamon
*1/2 cup melted butter

Heat oven to 350, grease muffin cups, Mix throughly: shortening, 1/2 cup sugar and the egg. Stir in flour, bkng pwdr, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Mix 1/2 cup sugar and cinnamon. Immediately after baking, drizzle melted butter over muffins and roll in mixture of sugar and cinnamon. Serve warm.

**I usually use a pastry brush to 'paint' the tops of the muffins, then after they have been rolled in cinnamon/sugar I continue to drizzle the tops with the melted butter and sprinkle more cinnamon and sugar until I run out of both. VERY rich, but so freakin' good.**

(obtained from an old betty crocker cookbook.)

Cherry Pecan Bread

2004-08-04T10:48:00.000-07:00

1/2 cup butter/margering - softened
3/4 cups sugar
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup chopped pecans
10 oz/1 jar cherries - drained and chopped
1 tsp vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time... beating well after each addition. Combien fresh flour, soda and salt. Add to creamed mixture alternately w/ buttermilk. Stir in cherries, nuts and vanilla. Pour into a greased and floured 8x4x2 inch pan. Bake at 350 for 65-75 minutes.

** I've also made this with fresh cherries, no nuts... just added as many cherries as I felt like.**

(obtained from my mom's personal recipe book.)

MY FAVORITE CORNBREAD

2004-08-04T10:46:00.000-07:00

1 cup yellow cornmeal
1 cup all purpose flour
2 Tblsp sugar
4 tsp Bkng Powder
1/2 tsp Salt
1 cup milk
1/4 cup shortening
1 egg

Heat oven to 425, grease square pan, 8x8x2 or 9x9x2. Blend all ingredients about 20 seconds. Beat vigorously 1 minute. Por into pan. Bake 20 to 25 minutes or until Golden Brown. Serves 9-12.

**best when hot, dripping with butter and honey.

(obtained *I think* from an old Betty Crocker Cookbook.)

Allison's Recipes

2004-08-03T16:43:00.000-07:00

These are all recipes I've acquired from other bloggers, from the Bon-Macy's Bridal fair, and from my family. Enjoy!

Breakfast

Tall and fluffy pancakes
Easy Cinnamon Rolls

Entrees
Sherry's Cheeseburger Rice
Chalupe
Sherry's Moussaka
Shepherd's Pie
Chili
Pork Carnitas
Garlic Shrimp
Chicken Enchiladas
Lemon Herb Roast Chicken
Sticky Coconut Chicken
Chicken and Sausage Jumbalaya
Pad Thai
Pasta Carbonara
Peanut Sesame Noodles
Spinach and Black Bean Lasagne
Lemon Pepper Chicken Wings
Hot Buffalo Wings
Spicy Marinated Shrimp

Sweets
Caramel Nut Crunch (addictive!)
Snicker's Apple Salad
Carrot Cake
White Cookies
Applesauce Cake
Eliza's Rolo Brownies
Fat Free Chocolate Chip cookies
Pumpkin Pie
Peanut Blossoms
Swedish Oatmeal Cookies
Best Ever Sugar Cookie Frosting
Killer Fudge
Neiman Marcus Cookies
Classic Apple Pie
Ginger Snaps
Peanut Butter Cookies
Red Velvet Cake
Banana Cake
Pecan Pie
Easy Microwave Peanut Brittle
Peanut Butter Cream Tart
New York Style Cheese Cake

Breads
Cranberry Pumpkin Bread
Hawaiian Banana Bread
My Favorite Cornbread
Cherry Pecan Bread
French Breakfast Muffins
Best Fucking Zucchini Bread Ever

Sides
Artichoke Rice A Roni Salad
Artichoke Pasta Salad
Baked Mashed Potatoes
Homemade Mac and Cheese
Baked Tomato Tart
Savory Feta Cheesecake
Stuffed Mushrooms

Soups/Sauces/Dips
Fresh Tomato Sauce
Minestrone
Corn Chowder
Left Over Baked Potato Soup
Olive Tapenade
Brie and Almond Spread
Mexican Layered Dip
Green Chili Cheese Spread
Hummus Spread
Roasted Red Pepper Dip

TALL AND FLUFFY PANCAKES

2004-08-03T10:17:00.000-07:00

3 large eggs
1 cup flour
1 heaped tsp baking powder
1/2 cup milk
pinch salt

First seperate the eggs, putting the whites in 1 bowl and the yolks in another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whixk the whites with the salt until they form stiff peaks. Fold gently into the batter. Heat a non-stick pan on a medium heat. Pour a little oil onto a paper towel and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until bubbles start to form, flip over and cook briefly. Makes about 12 large pancakes. Serve immediately with butter and syrup.

(obtained from Bon-Macy's bridal fair.)

EASY MINI CINNAMON ROLLS

2004-08-03T10:12:00.000-07:00

Rolls
2 8oz cans of refrigerated crescent rolls

Filling
6 Tbsp softened butter
3 cups brown sugar
1/4 cups chopped pecans
1 tbsp white sugar
1tsp cinnamon

Icing
2/3 cups powdered sugar
1 Tbsp half and half or milk
1/4 tsp vanilla or almond extract
1/8 tsp salt

Unroll the crescent rolls, do not seperate into the triangles, but press together so that you have 4 rectangles for each tube. Combine the butter and next 4 ingredients into a paste. Spread the butter/sugar mixture on to the rectangles, roll up jelly roll fashion. Freeze for about 10 minutes, and then slice into 1 inch slices. You will get about 3 per roll, or about 24 total. Place into two greased 8x8 pans, about 1/4 inch apart. Bake 15-18 minutes at 375 degrees. Cool 10 minutes and drizzle with the powdered sugar frosting.

(obtained from Bon-Macy's bridal fair.)

RED VELVET CAKE

2004-08-03T10:08:00.000-07:00

2 cups cake flour
2 tsp baking powder
3/4 cup (1 1/2 sticks)butter, softened
4 large eggs
3 tsp red food coloring
3 Tbsp unsweetened cocoa powder
1 tsp salt
1 3/4 cups sugar
1 cup milk
1 tsp vanilla extract

Preheat the oven to 350 degrees. Grease and flour 2 (9 inch) cake pans. In a large bowl, stir together the flour, cocoa, baking powder, and salt. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs 1 at a time. In a small bowl, combine the milk, food coloring, and vanilla. Using a spatula, fold into the egg mixture the flour mixture alternating with the liquids, ending with the dry ingredients. Pour the batter into the pans and bake about 30 to 35 minutes or until a toothpick comes out clean. Cool and frost.

Butter Cream Frosting
6 cups powdered sugar
4 to 6 tbsp heavy cream
1 cup (2 sticks) butter, softened
2 tsp vanilla extract

Mix all ingredients together until light and fluffy.

BANANA CAKE

2004-08-03T09:59:00.000-07:00

1 1/2 cup sugar
2 eggs, seperated
1 tsp baking soda
2 1/4 cups flour
1/2 tsp salt
1/2 cup solid vegetable shortening
2 or 3 bananas mashed
1 cup sour milk or buttermilk
1 tsp baking powder
1 tsp vanilla

Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9 inch round cake pan. Bake in a preheated 350 degree oven for 40 minutes.

Frosting
1 cup sugar,
1/2 cup solid vegetable shortening
1/2 cup butter
1 package vanilla pudding, not instant
1 cup milk
1 tsp vanilla

Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. add 1 tsp vanilla. Ice cake.

(obtained from Bon-macy's bridal fair, and highly recommended by bridal fair reps.)

PECAN PIE

2004-08-02T16:45:00.000-07:00

1 stick butter
1 cup sugar
1 cup karo syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9 inch pie shell

Preheat oven to 350 degrees. In a saucepan, melt the butter, but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour until firm when shaken.

(obtained from Bon-Macy's bridal fair.)

CRANBERRY PUMPKIN BREAD

2004-08-02T16:42:00.000-07:00

4 eggs
1 cup vegetable oil
4 1/2 cups flour
2 tsp baking soda
4 cups cranberries
2 cups pumpkin puree
4 cups sugar
2 Tblspns pumpkin pie spice
1 tspn salt

Preheat oven to 350 degrees. In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. add cranberries and mix well. Divide dough into 2 (8 by 4 inch ) loaf pans. Bake for 50 minutes. Makes two loaves.

(obtained from Bon-macy's bridal fair.)

HAWAIIAN BANANA BREAD

2004-08-02T16:36:00.000-07:00

2 1/2 cups flour
2 tsp baking soda
2 cups sugar
4 eggs slightly beaten
1 tsp salt
1 cup vegetable shortening
2 cups ripe mashed bananas (about 6)
1 cup coarsely chopped walnuts

Preheat oven to 350. Grease and flour 2 8x4x3 inch loaf pans. Stir together the flour, salt and baking soda in a bowl. In another big bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter thoroughly blended. Pour into the prepared pans and bake 50-60 minutes, or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. remove from the oven and leg cool in the pan for 5 minutes, then turn out on a rack and let cool completely. Makes two loaves.

(obtained from Bon-Macy's bridal fair.)

EASY MICROWAVE PEANUT BRITTLE

2004-08-02T16:31:00.000-07:00

1 cup sugar
1 cup dry roasted peanuts
1 tsp butter or margarine
1 tsp baking soda
1/2 cups light corn syrup
1/8 tsp salt
1 tsp vanilla

In a 1 1/2 qt Microwave safe bowl, stir together the sugar, syrup, peanuts and salt, mixing well. Microwave on high for 6 1/2 minutes. Carefully swirl the butter and vanilla into the mixture, don't stir. Microwave another 30 seconds. The peanuts will be browned and teh syrup will be darkened slightly. temp will be about 300 degrees if you want to check it with a candy thermometer. Add baking soda and gently stir until light and foamy. Pour it onto a slightly buttered cookie sheet. Let brittle cool for 30 minutes and then break into pieces. Makes about 2lbs.

(obtained from Bon-Macy's bridal fair.)

PEANUT BUTTER CREAM TART

2004-08-02T16:28:00.000-07:00

CRUST
1 1/2 c crushed chocolate graham crackers
5 Tbsp melted butter
FILLING
6 oz cream cheese, room temperature
3/4 cups creamy peanut butter, room temperature
1 cup chilled whipping cream
2/3 cups powdered sugar
1 tsp vanilla

Preheat oven to 325 degrees. Process the graham crackers and the melted butter, press into a 9" tart pan. Bake until set, about 10 minutes. Using an electric mixer, beat cream cheese and peanut butter until smooth. Set aside. In another bowl, using clean beaters, whip cream, sugar and vanilla to soft peaks. Mix in half the cream mixture into the peanut butter mixture. Then carefully fold in the second half of the cream. Smooth filling inot the pre-baked pie crust. Drizzle with melted chocolate or sprinkles. Chill until cold. Serves 8.

(obtained from Bon-Macy's bridal fair.)

NEW YORK STYLE CHEESECAKE

2004-08-02T16:24:00.000-07:00

CRUST
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/3 cup powdered sugar
CHEESECAKE
3 (8oz) pkg cream cheese, softened
4 eggs
1 cup sugar
1 tsp vanilla
TOPPING
1 pint sour cream, room temperature

Heat oven to 350 degrees. Combine graham crackers, sugar and butter. Press into the bottom of a 8" springform pan. in a large bowl beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust. Bake for 50 minutes (until center is set). Remove from oven and spread sour cream on top of cake. Return to the oven and bake an additional 5 minutes. Remove from oven and cool. spread with topping if desired. Chill overnight.

(obtained from Bon-Macy's bridal fair.)

ARTICHOKE PASTA SALAD

2004-08-02T16:22:00.000-07:00

4 cups cooked bow tie pasta, cooled
2 tablespoons red wine vinegar
3 tablespoons herb oil
1 cup diced tomatoes or split cherry tomatoes
2 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1 cup roughly chopped roasted chicken
1 cup roughly chopped marinated artichokes
salt and freshly ground black pepper

In a large bowl toss all of the ingredients. Chill until ready to serve.

(obtained from Bon-Macy's bridal fair.)

BAKED MASHED POTATOES

2004-08-02T16:20:00.000-07:00

4 c hot mashed potatoes (it's ok to cheat and use instant!)
3 oz cream cheese
1 egg, beaten
1-2 green onions, chopped
1/4 cup butter

Mix all the ingredients into the hot mashed potatoes. Pour into a buttered casserold, either a 8x8 baking dish, or a round souffle dish. Bake at 350 or so until it's puffed up and golden brown, about 30 minutes.

(obtained from Bon-Macy's bridal fair.)

CHILI

2004-08-02T16:16:00.000-07:00

2 Tbsp olive oil
1/2 pound ground beef
1 lg coarsely chopped onion
1 Tbsp garlic salt
1 tsp dried basil
1 cup cilantro, chopped
1 cinnamon stick
1 Tbsp yellow cornmeal
salt and pepper to taste
2 lbs sirloin steak, cut into 1 inch cubes
12 oz chopped chorizo sausage
1/4 cup chili powder
2 tsp cumin
2 (14.5oz) cans beef broth
2 (14.5oz) cans whole tomatoes drained
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
garnish with cheddar and sour cream if desired

Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occaionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos.

(obtained from Bon-Macy's bridal fair.)

PORK CARNITAS

2004-08-02T16:13:00.000-07:00

1 (3 pound) boneless pork butt
flour or corn tortillas
1 lime cut into 6 wedges
1 small onion, chopped
1 avocado, peeled, pitted and sliced
1 cup water
2 cups refried beans
1/4 cup chopped cilantro
1 cup salsa

Cut the pork into 4 pieces and place in a deep pot. Add the water to the pot, cover, and cook over medium high heat until the meat is tender, about 45 minutes to 1 hour. Remove the pork from the pot and chop into bite sized pieces.

Warm the tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa and avocado.

(obtained from Bon-Macy's bridal fair.)

GARLIC SHRIMP

2004-08-02T16:09:00.000-07:00

1/3 cup olive oil
1 tsp red pepper flakes
2 tsp sweet paprika
1/4 cup minced parsley
salt and freshly ground black pepper
4 garlic cloves, sliced
1 pound unshelled shrimp (26-32)
1/4 cup medium dry sherry
fresh lemon juice to taste

In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle shrimp with the paprika and cook the mixture stirring for 30 seconds. Add the sherry, boil the mixture for 30 seconds. Sprinkle with pasley and season mixture with the lemon juice, salt and pepper to taste.

(obtained from Bon-Macy's bridal fair.)

CHICKEN ENCHILADAS

2004-08-02T16:04:00.000-07:00

3 Tbsp plus 1/2 cup oil, divided
1/4 cup New mexican chili powder
10 oz tomato puree
1/2 tsp ground cumin
salt
3 cups grated cheddar cheese
1 onion, chopped
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish
10 corn tortillas
2 cups cooked and shredded chicken
1 tsp dried oregano
16 oz chicken stock
1 Tbspn flour

Preheat oven to 350. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Sir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes. Season to taste with salt. Combine cheese, chicken and onion for filling and roll up; place enchilada seam side down in a baking dish and repeat until all ingredients are used up. top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

(obtained from Bon-Macy's bridal fair.)

LEMON AND HERB ROAST CHICKEN

2004-08-02T13:53:00.000-07:00

1 whole chicken, rinsed and patted dry
1 lemon, zested
IN A SMALL BOWL, MIX
1/4 cups olive oil
1 Tbsp fresh Rosemary, minced
plus 2 whole sprigs to insert in cavity
2 garlic cloves, minced
1 Tbsp of sea salt
juice of one lemon

Apply the lemon zest to the inside cavity of the chicken, add a generous amount of herbed olive oil, and use the rest to rub down the chicken completely. Ok to squeeze lemon juice into cavity. PUt into a 400-450 preheated oven. Roast about an hour until crisp and golden and juices run clear. Serves 4-6

(obtained from Bon-Macy's bridal fair.)

STICKY COCONUT CHICKEN

2004-08-02T13:49:00.000-07:00

6-8 boned, skinned chicken thighs (approx 1-1 1/2 lbs)
MARINATE CHICKEN IN:
3/4 cups canned coconut milk
1 Tbsp minced fresh ginger
1 tsp fresh ground pepper
1 tsp chili flakes
1 Tbsp sesame seeds, toasted
4-5 green onions, sliced

Rinse chicken and pat dry. In a bowl, or large ziploc bag, mix coconut milk and spices with chicken. Marinate 1 hour up to 1 day. Lift chicken from marinade, reserve liquid. Grill thighs over greased grill over high heat, both sides, until cooked through. Serve drizzled with glaze, green onions and sesame seeds.

Chili Glaze:
3/4 cups rice vinegar
1/2 cups sugar
3 Tbsp soy sauce
1 tsp chili pepper flakes

bring to a boil over high heat and cook until mixture is reduced to a 1/2 cup, about 5-8 minutes. Stir constantly or it will burn.

(obtained from Bon-Macy's bridal fair.)

CHICKEN AND SAUSAGE JUMBALAYA

2004-08-02T13:44:00.000-07:00

1 (16oz) pkg of cajun sausage in 1/4 inch slices.
2 celery ribs, chopped
1 med. onion, chopped
1 green bell pepper, chopped
4 cups cooked chicken
1 (32oz) container chicken broth
1 1/4 cups uncooked long grain rice
1 Tbsp cajun seasoning

Cook sausage in a dutch oven over med heat, stirring constantly, until browned; about 3 minutes. Add celery, onions, and pepper and saute about 6-8 minutes. Stir in chicken and next 3 ingredients and bring to a boil. Cover, reduce heat and simmer 45 min. until rice is done and broth is absorbed. Garnish with parsley, serves 6-8.

(obtained from Bon-macy's bridal fair.)

PAD THAI

2004-08-02T11:55:00.000-07:00

NOODLES
6 oz flat rice noodles
3 Tbsp vegetable oil
1 cup shredded chicken
3 eggs beaten
1/2 bunch basil, leaves whole
3 oz firm tofu, diced
1 1/2 Tbsp paprika
3 garlic cloves, pureed
SAUCE
1/4 cup white vinegar
1/4 cup fish sauce
2 Tbsp brown sugar
GARNISH
1 tsp chile paste or red pepper flakes
1 Tbsp dried shrimp
2 Tbsp finely chopped dry roasted peanuts
1 cup bean sprouts
1/2 cup mint leaves
2 green onions, thinly sliced
limes wedges

Soak noodles in water about 15 minutes and drain. Set aside. Heat a wok over high heat. Add 1 tbsp of the oil, add basil and fry just until crisp. remove leaves and drain on paper towels. Add 1 more tbsp of oil to wok. Add the tofu, chicken, salt and paprika, and stir fry about 3 to 5 minutes. Stir in the eggs and scramble. Remove to platter, wipe out wok, return to heat. Add 1 Tbsp oil. Add garlic and stirfy about 10 seconds. Add vinegar, fish sauce, sugar and heat through. Add the noodles and toss. add the chile paste, dried shrimp, peanuts, bean sprouts and tofu, chicken and eggs and toss throughly. 4 servings.

(obtained from Bon-Macy's bridal fair.)

PASTA CARBONARA

2004-08-02T11:52:00.000-07:00

8 oz dry spinach fettucini
2 oz finely chopped bacon
2 large eggs, lightly beaten
salt and pepper
2 Tblspns olive oil
1 clove minced garlic
1/2 cup grated cheddar cheese

Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to 10 minutes or until "al dente". Meanwhile, heat olive oil in skillet. Add bacon and saute for about 5 minutes or until crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over and set aside until pasta is done. Whisk eggs and cheese together and season to taste with salt and pepper. When pasta is done, drain well and return to pot off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork. Slowly pour in egg mixture. Continue to stir, over low heat, until the eggs thicken into a sauce. Remove from the heat and serve immediately.

PEANUT SESAME NOODLES

2004-08-02T11:41:00.000-07:00

1/2 pound thin spaghetti or vermicelli
1 bunch of scallions (about 6) chopped fine
1/4 tsp dried hot red pepper flakes
1 tsp sugar
1/2 cup chopped salted dry roasted peanuts
4 Tbsp Oriental (toasted) sesame oil
2 garlic cloves, minced
1 Tbsp rice-wine vinegar
1 Tbsp soy sauce
1/3 cups finely chopped fresh coriander

In a kettle of boiling salted water, cook the spaghetti until it is al dente., drain it in a colander and rinse it briefly under cold water. Drain the noodles well. In a bowl, toss it with 2 Tblspns of the oil. In a large skillet, cook the scallions, the garlic and the red pepper flakes in the remaining 2 Tbsp. oil over moderate heat, stirring, until the scallions are just softened, add the spaghetti, the vinegar , the sugar, and the soy sauce, and heat the mixture, tossit it to combine it well until the spaghetti is heated through. Stir in the peanuts and refrigerate until chilled. Remove and add chopped coriander and salt to taste. Serves 4.

(obtained from Bon-Macy's bridal fair.)

SPINACH BLACK BEAN LASAGNE

2004-08-02T11:30:00.000-07:00

FILLING:
2 large eggs, lightly beaten
1 (15 oz) container of ricotta cheese
1 (10oz) pkg frozen chopped spinach, thawed and drained
1/4 cup chopped cilantro
1/2 tsp salt
LAYER:
4 cups (16 oz) shredded pepper jack cheese
2 (16 oz) cans black beans, rinsed and drained
1 jar of spaghetti sauce with 1/2 tsp cumin
precooked lasagne noodles

Stir together first 5 ingredients and 1 cup of the cheese; set aside. Mash beans with a a potato masher in a large bowl; stir in pasta sauce and cumin. spread 1/3 of bean mixture on the bottom of a lightly greased 9x13 baking dish. Layer noodles, spinach mixture and 1 cup of pepper jack cheese; repeat layers until you run out of ingredients, finish with bean mixture. Bake, covered, at 350 for one hour; uncover and top with remaining Jack cheese, return to oven for 5 minutes. 6 servings.

(obtained from Bon-Macy's bridal fair.)

HOMEMADE MAC N' CHEESE

2004-08-02T11:24:00.000-07:00

6 Tblspn unsalted butter
6 Tblspn all purpose flour
1 tsp salt
pinch cayenne
1/2 cup fine bread crumbs
1/2 lb elbow macaroni
3 cups whole milk
1/4 tsp ground black pepper
2 1/2 c grated cheddar (about 6 oz)

Preheat oven to 350. Butter a 2 quart baking dish. Bring a large pot of salted water to a boil. cook noodles until al dente, about 10 minutes. Drain well. Melt the butter in a heavy pan over medium heat. Add flour, and stirring constangly, cook over medium heat for 3-4 minutes, don't let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish. In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and seasoning salt. Bake about 25 minutes. Let rest 5 minutes and serve.

(obtained from Bon-Macy's bridal fair.)

FRESH TOMATO SAUCE

2004-08-01T21:37:00.000-07:00

3 1/2 lbs Roma tomatoes, peeled, seeded and chopped, about 4 cups
1 tsp salt
3 Tbsps olive oil
3 cloves of garlic, finely chopped
Red pepper flakes to taste
1 med onion, finely chopped
1 cup loosely packed basil leaves
fresh ground pepper
pinch of sugar
1/2 cup flat-leaf parsely leaves, coarsely chopped

Place tomatoes in a colander in the sink, sprinkle with salt, and let drain for 30 minutes. Heat oil in a medium saute pan. Add garlic and red pepper and cook until garlic starts to turn golden. add onion and cook over low heat until soft but not brown. Add tomatoes, basil salt and pepper to taste, and sugar. Increase heat to medium high and 5-10 minutes until sauce thickens. Stir in parsely. ready to serve over hot pasta, serves 4.

(obtained from Bon-Macy's bridal fair.)

MINESTRONE

2004-08-01T21:33:00.000-07:00

2 Tblspoons olive oil
4 slices bacon, chopped
3/4 cup chopped onion
2 stalks celery, sliced
3 carrots, sliced
2 potatoes, peeled and diced
1 bay leaf
1 tsp basil
1 tsp thyme
6 cups chicken stock
2 cups chopped canned tomatoes
1 cup chopped green beans
1 cup small pasta shells
salt and pepper

Heat oil in large pot and cook bacon until crisp. Stir in onions and celery and cook until tender. Stir in carrots, bay leaf, basil and oregano and toss to coat. Pour in chicken stock and tomatoes bring to a simmer. Cook for 15 minutes until potatoes are tender. Stir in green beans and shells. Cook for 6-8 minutes or until pasta is tender. Season to taste, serves 6.

(Obtained from Bon-Macy's bridal fair.)

CORN CHOWDER

2004-08-01T21:29:00.000-07:00

5 ears corn, husked
2 Tbsp olive oil
1 red bell pepper, diced
Fresh ground pepper
2 potatoes, peeled, cubed
tabasco
1 med onion, chopped
2 cloves garlic, minced
salt to taste
cayenne
6 1/2 cups chicken stock

In a large bowl, remove corn kernels from cob using a small knife. Set aside. In heavy pot saute onion in olive oil. Add garlic and red pepper. Stir. Season with salt, pepper and cayenne. cook until vegetables are soft. Add corn and chicken stock. Add potatoes. Cover and simmer until potatoes are tender. Remove 2-3 ladles of soup to a blender and puree. Pour puree back in soup and stir. Serve hot with a dash of tabasco. 6 servings.

(obtained from Bon-macy's bridal fair.)

LEFTOVER BAKED POTATO SOUP

2004-08-01T21:22:00.000-07:00

3 Tbsp butter
1 1/2 Tbsp minced garlic
4 lg leftover baked potatoes (halved, with pulp scooped and put through a ricer.)
1 1/2 cups buttermilk
1/2 cups fresh parmesan
1 tsp freshly ground pepper
1/4 cup minced chives
1 1/2 cups finely diced leeks
6 c chicken stock, hot
1/2 cup sour cream
2 1/2 tsp kosher salt
2 Tbsp sherry vinegar

In a large sauce pot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine in a seperate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the sherry vinegar. Ladle into bowls and garnish with chives. makes 4 servings.

(obtained from Bon-macy's bridal fair.)

OLIVE TAPENADE

2004-08-01T21:17:00.000-07:00

2 cups pitted Calamata and green olives
1 Tbsp coarsely chopped shallots
3 Tbsp Capers
Grated zest of one lemon
2 Cloves of garlic
15 leaves of fresh basil
3 Tbsp olive oil
Juice of 1/2 lemon

Drain olives, and check for any pits. Rinse basil and place into a food processor. Add the garlic and the shallots and process until the basil is finely minced. Incorporate the olives, capers and process until the mixture resembles a course paste (or to desired texture). Remove to a serving bowl. Add olive oil, lemon juice and zest. Best if allowed to sit overnight. Serve with crostini or rustic bread.

(obtained from Bon-Macy's bridal fair.)

BAKED TOMATO TART

2004-08-01T21:04:00.000-07:00

1 crust folded refrigerated unbaked pie crust
1 1/2 cup shredded mozzarella
5 medium roma tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/8 tsp ground white pepper

Unfold pie crust and place in a 9 inch quiche dish. Line shell with double thickness of foil. Bake in 450 degree F. oven 8 minutes. remove foil. Bake 4 to 5 minutes more or until set and dry. remove from oven. reduce temperature to 375, sprinkle crust with 1/2 cup of the mozarella cheese. Cool slightly on a wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl, combine remaining mozzarella cheese, mayonnaise, parmesan cheese and pepper. Spoon cheese mixture over basil misture, spreading to evenly cover the top. Bake in a 375 degree f oven for 35 to 40 minutes or until top is golden and bubbly.

(obtained from Bon-Macy's bridal fair.)

SAVORY FETA CHEESECAKE

2004-08-01T20:59:00.000-07:00

1 cup ground walnuts
2 Tbsp butter, melted
1 15-oz carton ricotta cheese
3/4 cups finely chopped mushrooms
1/2 cup finely crushed breadcrumbs
1 1/2 cups finely crumbled feta cheese
3 large eggs
1/3 cup finely chopped pitted ripe olives
1/4 cup milk
1/8 tsp salt
3-4 sprigs fresh oregano
1/2 tsp pepper
1/4-1/3 cups sliced ripe olives
3-4 cups fresh sliced vegetables

For crust, mix walnuts, crumbs and butter. Press onto the bottom of a 9-inch springform pan. for filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until combined. Add eggs all at once, beating on low speed until just combined. Stir in mushrooms, chopped olives, milk, pepper, and salt with a spoon. Pour filling into the pan. Bake in a 325 degree F. oven for 40-45 minutes or until the center appears nearly set when shaken. Cool for 30-45 minutes on a wire rack. Cover and refrigerate 3 hours. Garnish with olives and oregano, as desired. Serve with fresh sliced vegetables, if desired. Serves 10

(obtained from Bon-Macy's bridal fair.)

BRIE AND ALMOND SPREAD

2004-08-01T20:55:00.000-07:00

2 of 4 1/2 oz rounds brie cheese
2 Tblspns cream sherry or milk
3 Tblspns sliced almonds, toasted

Use a vegetable peeler or small paring knife to cut the thin white covering from chilled cheese. Place cheese in a mixing bowl; let stand at room temperature about 30 minutes or until softened. Beat with an electric mixer on medium speed for 1 minute. Add sherry or milk. beat until light and smooth. chop 2 tablespoons of the almonds; stir into cheese mixture. Serve the spread immediately or cover and chill overnight or until serving time. If chilled, let the spread stand at room temperature for 30 minutes before serving. Sprinkle with remaining toasted almonds. Serve with fresh fruit. Makes 1 1/4 cups, about 10 servings.

(obtained from Bon-Macy's bridal fair.)

STUFFED MUSHROOMS

2004-08-01T20:50:00.000-07:00

1 10oz pckg frozen chopped spinach
1/4 cup chopped onion
1 Tblspn butter
1/4 cup fine dry bread crumbs
1/2 tsp dried, crushed basil
1/4 tsp salt
1 1/2 lbs lg fresh mushrooms (20)
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/4 cup finely chopped pimiento
1/2 tsp dried oregano, crushed
1/8 tsp pepper

Thaw spinach, drain well by squeezing excess liquid from it. Spray a cold 15x10x1 inch baking pan with nonstick coating. Remove stems from mushrooms, set aside. chop mushroom stems to make 2 cups. In a skillet, cook chopped mushroom stems, onion and garlic in butter until onion is tender but not browned. Add thawed spinach. Cook over low heat until most of the liquid is evaporated. Stir cheese, crumbs, pimiento and seasoning into spinach mixture. Spoon into mushroom tops. Place stuffed mushroom tops in the pan. Bake in a 425 degree F. oven for 10-15 minutes or until tender.

(obtained from Bon-Macy's Bridal fair.)

MEXICAN LAYERED DIP

2004-08-01T20:47:00.000-07:00

1 (16oz) can refried beans
1 (1.25 oz) package taco seasoning mix
8oz sour cream
8 oz guacamole
1 cup (4 oz) mexican 4 cheese blend
1 cup salsa
1/3 cup sliced green onions
16 oz tortilla chips

Combine beans and seasoning mix in a small bowl. Spread over bottom of 8 inch square baking dish. Layer sour cream, guacamole, cheese, salsa, chiles, and green onions. Serve with chips.

(obtained from Bon-Macy's bridal fair.)

GREEN CHILI CHEESE SPREAD

2004-08-01T20:44:00.000-07:00

4 ounces cream cheese
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (4oz) can diced green chiles
3 Tblspns sliced green onion
1/2 tsp hot pepper sauce
1/2 tsp chili powder
1/4 tsp ground cumin

Combine cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Montery jack cheese, chiles, green onion, hot pepper sauce, chili powder, and cumin. Mix well. Refrigerate until ready to serve with corn tortilla chips and fresh veggies.

(obtained from Bon-Macy's bridal fair.)

LEMON PEPPER CHICKEN WINGS

2004-08-01T20:39:00.000-07:00

4 1/4 lbs of chicken drumettes
3 tablespoons honey
1 1/4 tsp grated lemon peel
2 1/2tsp dried peppercorns, freshly ground
1/3 cup lemon juice
3/4 tsp dried thyme
salt to taste

Rinse drumettes and place in a single layer in 2 pans, each 10x15 inches. Bake in a 400 degree oven until well browned, about 1 hour and 10 minutes; turn pieces occasionally with a wide spatula and switch pan positions halfway through baking. Meanwhile, in a bowl, stir together lemon juice, honey, thyme, lemon peel and ground peppercorns. Drain and discard fat from chicken wings. consolidate the wings in 1 pan. Pour the lemon juice mixture over wings and turn pieces with spatula to mix well. return chicken to oven and bake until sauce thickens and sticks to wings, 12 to 15 minutes, turning pieces often and scraping pan to release any browned bits. Place wings in a chafing dish or on a platter. Add salt to taste, keep chafing dish warm over a flame, or put platter on an electric warming tray. Serves about 12.

(obtained from Bon-Macy's bridal fair.)

HUMMUS SPREAD

2004-08-01T20:35:00.000-07:00

2 to 3 cloves of garlic
1 can garbanzo beans(chick peas), drained and liquid reserved
2 to 3 tablespoons of smooth peanut butter
a handful of fresh parsley leaves
1 lemon, zested and juiced
pinch freshly ground black pepper
pinch kosher salt
1/3 cup extra virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise. 4 servings, serve with pita bread triangles.

(obtained from Bon-Macy's Bridal fair.)

HOT BUFFALO WINGS

2004-08-01T11:31:00.000-07:00

Blue cheese dressing for dipping
12-18 chicken wings disjointed
Oil for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce, like Frank's Red Hot

Using a fryer or a large pot, heat oil to 350 degrees F. Deep fry the wings until golden and crispy, approximately 10 minutes.

In a seperate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy dip and celery.

ROASTED RED PEPPER DIP

2004-08-01T11:29:00.000-07:00

2 cups of roasted peppers
1/2 tsp ground cumin
1/2 cup walnuts, toasted
2 slices firm white bread, torn into pieces
2 Tbsp vinegar, preferably raspberry
1 Tbsp Olive Oil
1/2 tsp salt
1/2 tsp ground red pepper

Puree all in food processor, puree until smooth. Cover and refrigerate. Serve with toasted pita bread wedges.

(obtained from Bon-Macy's registry fair)

SPICY MARINATED SHRIMP

2004-08-01T11:26:00.000-07:00

Need:
1/4 cup olive oil
1/4 cup ketchup
2 large cloves of Garlic, minced
2 tsp hot sauce
2 tsp creole mustard
1 1/2 lb. peeled, cooked shrimp, tails on
1/4 cup fresh lemon juice
1/4 cup drained, prepared horseradish
2 green onions
2 tsp dijon mustard
salt to taste

In a medium bowl, combine all ingredients except shrimp. Add shrimp, stirring to coat well with marinade. cover and refrigerate 8 hours or overnight. Serve cold. Serves 8.

(recipe obtained from Bon-Macy's registry fair)

Welcome!

2004-08-01T11:25:00.000-07:00

Welcome to my recipe blog; I'll post one recipe per entry to make them easier to find. Note on the bottom of each recipe where I found it, if you need more resources.