-2 packages of frozen chopped spinach
-4 tbs of butter
-2 tbs of flour
-2tbs chopped onion
-1/2 cup evaporated milk
-1/2 cup of water from the spinach (the water that sets when you microwave the frozen spinach)
-4 good shakes of garlic salt
-3/4 tsp of chopped celery (not sure why-lol)
-2-3 chopped garlic cloves
-8 oz of jalapeno jack cheese
thaw spinach and save 1/2 cup water from it
melt and cook the butter, flour, onion and milk on stove
add spinach, celery, garlic, cheese, water from spinach into the white sauce mixture and cook on stove until melted
serve with crackers, bread, or tortilla chips
Friday, June 13, 2008
Stuffed Mushrooms *Lauren Perry*
These mushrooms are sooo yummy! They make great hors devours for entertaining, or to eat a whole batch alone. If you seriously want to impress your company- these are so simple and so flavorful! (warning, I never measure this out- so i am guessing the measurments in my head)
Ingredients
-seasoned bread crumbs
-4 gloves of minced garlic
-garlic salt
-pepper
-shredded parmesan cheese
-large or med. size button mushrooms
-olive oil
-dry parsley flakes
-1/3 or 1/2 cup of water and broth (or white cooking wine)
Steps-
-wash mushrooms and gently pull out all stems making a mini bowl with the mushroom cap
-put in a baking dish ontop of water/broth or white cooking wine (this is for steaming purposes)
-chop the mushroom stems and garlic- add to bowl.
-add in as much bread crumbs as you want. About a half of a cup or more-
-add parsley flakes (about 1 TBS), garlic salt (about 4 good shakes), about 1/2 tsp of pepper, about 1/3 cup of shredded parmesan, and about 2-3 tbs of olive oil. Mix by hand until moist.
-stuff every mushroom with a good amount (overflowing) of the mixture
-sprinkle parmesan on top of stuffed mushrooms
-bake at 350' with foil covered for about 20 minutes
-take foil off- dont get burned by steam, and bake again at about 415' for 15 more minutes
Ingredients
-seasoned bread crumbs
-4 gloves of minced garlic
-garlic salt
-pepper
-shredded parmesan cheese
-large or med. size button mushrooms
-olive oil
-dry parsley flakes
-1/3 or 1/2 cup of water and broth (or white cooking wine)
Steps-
-wash mushrooms and gently pull out all stems making a mini bowl with the mushroom cap
-put in a baking dish ontop of water/broth or white cooking wine (this is for steaming purposes)
-chop the mushroom stems and garlic- add to bowl.
-add in as much bread crumbs as you want. About a half of a cup or more-
-add parsley flakes (about 1 TBS), garlic salt (about 4 good shakes), about 1/2 tsp of pepper, about 1/3 cup of shredded parmesan, and about 2-3 tbs of olive oil. Mix by hand until moist.
-stuff every mushroom with a good amount (overflowing) of the mixture
-sprinkle parmesan on top of stuffed mushrooms
-bake at 350' with foil covered for about 20 minutes
-take foil off- dont get burned by steam, and bake again at about 415' for 15 more minutes
Monday, May 12, 2008
Mexican Casserole
Hi Everybody! My name is Brittany Lowe. Lori invited me on to this blog, so I hope you don't mind me posting. Well, a little about me... I live in Northern Ca, with my husband Chad, and our little boy Carson! We love it out here! Chad is an Accountant, and I'm a florist! So, I really like to do easy fast meals when I come home from work. I thought I would post a easy meal I love to cook!
Mexican Casserole:
Ingredients:
Pillsbury Bisquits
1 lb. Ground Meat
Taco Sauce
Chesse
Tomatoes
Sour Cream
Lettuce
Taco Sause
Avacado
Heat oven to 350 degrees, bake bisciuts in a 13 x 9 in pan (smashed just a little) until they are light brown.
While thats in the oven(about 10-12 minutes), cook meat then season with taco seasoning.
Put the meat on top of the biscuits, top with tomatoes and cheese and taco sauce.
Bake until cheese is melted.
Top with sour cream, lettuce, taco sauce, and avacado.
ENJOY!!
Mexican Casserole:
Ingredients:
Pillsbury Bisquits
1 lb. Ground Meat
Taco Sauce
Chesse
Tomatoes
Sour Cream
Lettuce
Taco Sause
Avacado
Heat oven to 350 degrees, bake bisciuts in a 13 x 9 in pan (smashed just a little) until they are light brown.
While thats in the oven(about 10-12 minutes), cook meat then season with taco seasoning.
Put the meat on top of the biscuits, top with tomatoes and cheese and taco sauce.
Bake until cheese is melted.
Top with sour cream, lettuce, taco sauce, and avacado.
ENJOY!!
Tuesday, May 6, 2008
Peanut Butter Rice Krispies
6 cp. Rice Krispies
1cp. Karo Syrup
1 cp. Sugar
1 cp. Peanut Butter
On top: 6 oz. milk chocolate chips and 6 oz. of butterscotch chips
In sauce pan heat karo syrup, sugar, and peanut butter until just warm, DON'T Boil. Mix in mixing bowl over rice krispies, and spread in 9X13 pan. Melt butterscotch and chocolate chips in microwave or saucepan until melted, then spread on top of Rice Krispies. Let cool, cut, and serve.
1cp. Karo Syrup
1 cp. Sugar
1 cp. Peanut Butter
On top: 6 oz. milk chocolate chips and 6 oz. of butterscotch chips
In sauce pan heat karo syrup, sugar, and peanut butter until just warm, DON'T Boil. Mix in mixing bowl over rice krispies, and spread in 9X13 pan. Melt butterscotch and chocolate chips in microwave or saucepan until melted, then spread on top of Rice Krispies. Let cool, cut, and serve.
Caramel Popcorn-Lori Hansen
2 cups Brown Sugar
1 can eagle brand sweetened condensed milk
2 cubes butter
1 cup Karo Syrup
Little drop of salt
Mix and bring to a boil. (KEEP STIRRING) until soft ball stage. Stir into 2 large bowls of popped popcorn.
1 can eagle brand sweetened condensed milk
2 cubes butter
1 cup Karo Syrup
Little drop of salt
Mix and bring to a boil. (KEEP STIRRING) until soft ball stage. Stir into 2 large bowls of popped popcorn.
Thursday, May 1, 2008
New York Cheesecake
Oh baby. I'm a cheesecake lover. And I've tried lots of different recipes, with various levels of success. But this one, is probably the best one I've ever made. And it's easy, don't get fooled by all those people who are scared of cheesecake. There are just a few simple tricks.
1-1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted unsalted butter
1-1/2 pounds cream cheese
4 eggs
3 teaspoons vanilla
grated zest of one lemon
2 cups sour cream
The first trick is to make sure your cream cheese and eggs are at room temperature. This is actually crucial.
Preheat oven to 350 degrees.
Mix the graham cracker crumbs with 1/2 cup sugar and the melted butter, and press into bottom and sides of a 9 inch ungreased spring-form pan. Chill while preparing the filling.
Beat the cream cheese, 1/2 cup sugar till smooth. This is the second trick. Scrape the sides and bottom of the bowl to get ALL the cream cheese and sugar mixed together. It must be completely smooth before you add any liquid or eggs. So now mix in the eggs, 2 teaspoons of vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes. But check often. The recipe says to bake for 50 minutes, but I actually took mine out at 40 minutes because the top was beginning to brown in spots, which is what you want. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.
Stir together the sour cream, remainging 1/4 cup sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set.
Cool completely, cover and chill at least 8 hours.
1-1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted unsalted butter
1-1/2 pounds cream cheese
4 eggs
3 teaspoons vanilla
grated zest of one lemon
2 cups sour cream
The first trick is to make sure your cream cheese and eggs are at room temperature. This is actually crucial.
Preheat oven to 350 degrees.
Mix the graham cracker crumbs with 1/2 cup sugar and the melted butter, and press into bottom and sides of a 9 inch ungreased spring-form pan. Chill while preparing the filling.
Beat the cream cheese, 1/2 cup sugar till smooth. This is the second trick. Scrape the sides and bottom of the bowl to get ALL the cream cheese and sugar mixed together. It must be completely smooth before you add any liquid or eggs. So now mix in the eggs, 2 teaspoons of vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes. But check often. The recipe says to bake for 50 minutes, but I actually took mine out at 40 minutes because the top was beginning to brown in spots, which is what you want. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.
Stir together the sour cream, remainging 1/4 cup sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set.
Cool completely, cover and chill at least 8 hours.
Friday, April 4, 2008
Blue Cheese Chicken Pasta *Lauren*
This pasta is to DIE for! Whether you pronounce it BLEU cheese or BLUE cheese, it is still sooo yummy. Brian and I are not a fan of blue cheese, but this pasta is just too good for words!
ingredients-
3 TBS butter
2-3 TBS olive oil
(splash of white wine if you desire)
3 yellow onions
2-3 chicken breasts
1 lb pasta
1 TBS fresh rosemary, chopped
4-6 oz of crumbled blue cheese
4 pieces of bacon- cook and chop
1 cup shredded parmesan
garlic salt and pepper and sugar
Boil Pasta (we used Rotini, but Penne's can work as well)
In a large sauce pan add 3 TBS of butter (I also used a splash of white cooking wine- but you don't have to) heat on medium
Slice 3 yellow onions really thin and add to the sauce pan- caramelize the onions (basically, keep stirring every 5 minutes for a total of about 25 minutes- they turn carmel color....add a few TBS of sugar to make them sweet)
Broil 2-3 chicken breasts (flip chicken breasts- about 6 minutes each side) Chicken breasts should be seasoned with salt and pepper
When the pasta is done cooking, add to a bowl while hot and dump in 4-6 oz of blue cheese- let the cheese melt into the noodles, stir in 2-3 tbs of olive oil
Slice the chicken into long pieces and cut in half. It is really yummy in strips, not cubes- add 1 TBS of fresh Rosemary chopped, mix in the chicken and copped bacon
Add the rosemary seasoned sliced chicken to the noodles and cheese
Add the caramelized onions to the pasta, stir....season with a few shakes of garlic salt, pepper and a pinch of sugar
ingredients-
3 TBS butter
2-3 TBS olive oil
(splash of white wine if you desire)
3 yellow onions
2-3 chicken breasts
1 lb pasta
1 TBS fresh rosemary, chopped
4-6 oz of crumbled blue cheese
4 pieces of bacon- cook and chop
1 cup shredded parmesan
garlic salt and pepper and sugar
Boil Pasta (we used Rotini, but Penne's can work as well)
In a large sauce pan add 3 TBS of butter (I also used a splash of white cooking wine- but you don't have to) heat on medium
Slice 3 yellow onions really thin and add to the sauce pan- caramelize the onions (basically, keep stirring every 5 minutes for a total of about 25 minutes- they turn carmel color....add a few TBS of sugar to make them sweet)
Broil 2-3 chicken breasts (flip chicken breasts- about 6 minutes each side) Chicken breasts should be seasoned with salt and pepper
When the pasta is done cooking, add to a bowl while hot and dump in 4-6 oz of blue cheese- let the cheese melt into the noodles, stir in 2-3 tbs of olive oil
Slice the chicken into long pieces and cut in half. It is really yummy in strips, not cubes- add 1 TBS of fresh Rosemary chopped, mix in the chicken and copped bacon
Add the rosemary seasoned sliced chicken to the noodles and cheese
Add the caramelized onions to the pasta, stir....season with a few shakes of garlic salt, pepper and a pinch of sugar
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