This is a Faerber family favorite, especially combined with bread bowls on Christmas Eve.
4 Quarts water
12 Chicken Bouillon Cubes
3 Cubes of Margarine
1 ½ cups flour
16 oz. Cheese Whiz
3 Broccoli Heads, chopped
2 cups shredded carrots
1 medium onion, chopped
Bring the water and bouillon cubes to a boil, add the broccoli and carrots. Meanwhile, add 1 tbsp of butter to a pan on medium heat and add the onion. Sauté until transparent and then add to the water. In the same pan, melt the rest of the butter and slowly add the flour, stirring it in well to reduce lumps. Once the mixture is smooth, stir it into the water, stirring constantly. Finally add, the cheese whiz and stir until the soup boils. Take off heat and let sit for 5-10 minutes before serving. Enjoy.
27.2.10
Stuffed Green Peppers
2 cans of Rotel diced tomatoes & green chilies
2 cups shredded Monterrey Jack cheese
1 ½ lb Italian Sausage
6 Bell Peppers
3 cups of rice
Preheat oven to 400 degrees. Prepare rice according to instructions. Remove the tops and seeds from the peppers and blanch them in boiling water for about 3-5 minutes. Remove them from the water and drain them. In a large skillet, cook sausage until browned and crumbled. Drain the grease and stir in the rice, the two cans of Rotel and add the cheese. Heat until the cheese is melted and then remove from the heat and divide the mixture into the prepared peppers.
Place the peppers in a baking dish and cook uncovered for 15 minutes.
2 cups shredded Monterrey Jack cheese
1 ½ lb Italian Sausage
6 Bell Peppers
3 cups of rice
Preheat oven to 400 degrees. Prepare rice according to instructions. Remove the tops and seeds from the peppers and blanch them in boiling water for about 3-5 minutes. Remove them from the water and drain them. In a large skillet, cook sausage until browned and crumbled. Drain the grease and stir in the rice, the two cans of Rotel and add the cheese. Heat until the cheese is melted and then remove from the heat and divide the mixture into the prepared peppers.
Place the peppers in a baking dish and cook uncovered for 15 minutes.
Meatballs
1 lb ground beef
1 lb sausage
1 ½ cup bread crumbs
2 cups Parmesan cheese
1 Tablespoon minced garlic
Zest of 1 lemon
2-3 eggs
Salt
Pepper
Italian Seasonings
Preheat oven to 350 degrees. Combine and make into meatballs about the size of a quarter, will make about 60 meatballs.
Bake for 20-25 minutes. The meatballs freeze well.
1 lb sausage
1 ½ cup bread crumbs
2 cups Parmesan cheese
1 Tablespoon minced garlic
Zest of 1 lemon
2-3 eggs
Salt
Pepper
Italian Seasonings
Preheat oven to 350 degrees. Combine and make into meatballs about the size of a quarter, will make about 60 meatballs.
Bake for 20-25 minutes. The meatballs freeze well.
BLT Sandwiches
A slight twist on a favorite.
Sliced bread – we like good thick whole wheat bread
4 slices thick bacon per sandwich
2-3 tomato slices per sandwich
1-2 Romaine lettuce leaves
2-3 pieces of sliced avocado per sandwich
1-2 slices mild provolone cheese per sandwich
Mayonnaise or Miracle whip
Cook the bacon until crispy, we do it in the oven, but the microwave and stove top work just fine as well. Toast the bread, slice the tomatoes and avocado. Spread the Miracle Whip/Mayonnaise on the bread, and stack everything on as you like it. Enjoy.
Sliced bread – we like good thick whole wheat bread
4 slices thick bacon per sandwich
2-3 tomato slices per sandwich
1-2 Romaine lettuce leaves
2-3 pieces of sliced avocado per sandwich
1-2 slices mild provolone cheese per sandwich
Mayonnaise or Miracle whip
Cook the bacon until crispy, we do it in the oven, but the microwave and stove top work just fine as well. Toast the bread, slice the tomatoes and avocado. Spread the Miracle Whip/Mayonnaise on the bread, and stack everything on as you like it. Enjoy.
Becky’s Rice Crispy Treats
1 cup sugar
1 cup Caro Syrup
1 cup Peanut Butter
At least 6 cups rice crispies
6 oz semi-sweet chocolate chips
6 oz butterscotch chips
Combine the sugar, Caro Syrup and Peanut butter on the stove at medium heat. Cook until dissolved. Add the rice crispies and put the rice crispy mixture into a 9 by 13 inch baking dish and set aside. In a microwave safe bowl, mix the chocolate chips and butterscotch chips and microwave in 30 second bursts, mixing after each time. When the mixture is melted and mixed completely, pour onto the rice crispies and smooth out. Let cool and enjoy.
1 cup Caro Syrup
1 cup Peanut Butter
At least 6 cups rice crispies
6 oz semi-sweet chocolate chips
6 oz butterscotch chips
Combine the sugar, Caro Syrup and Peanut butter on the stove at medium heat. Cook until dissolved. Add the rice crispies and put the rice crispy mixture into a 9 by 13 inch baking dish and set aside. In a microwave safe bowl, mix the chocolate chips and butterscotch chips and microwave in 30 second bursts, mixing after each time. When the mixture is melted and mixed completely, pour onto the rice crispies and smooth out. Let cool and enjoy.
Strawberry Spinach Salad
This is a great, simple, and tasty salad. We like it with spinach, but you could really use any lettuce you want.
1 cup chopped strawberries
½ cup chopped walnuts
½ cup crumbled blue cheese
4 cups fresh spinach
Strawberry Vinaigrette
Preheat the oven to 300 degrees and toast the walnuts for three to four minutes. Combine the spinach, cheese, strawberries and walnuts and top with the vinaigrette. We like Brianna’s Blush Wine Vinaigrette, but you could just go with balsamic vinegar and olive oil, or make your own. Here’s a quick and easy recipe.
½ cup olive oil
½ pint fresh strawberries, chopped (you can also use frozen strawberries)
3 tablespoons balsamic vinegar
½ tsp salt
¼ tsp ground black pepper
¼ tsp tarragon
¼ tsp white sugar
Add everything to a blend or food processor and blend until smooth. Keep refrigerated.
1 cup chopped strawberries
½ cup chopped walnuts
½ cup crumbled blue cheese
4 cups fresh spinach
Strawberry Vinaigrette
Preheat the oven to 300 degrees and toast the walnuts for three to four minutes. Combine the spinach, cheese, strawberries and walnuts and top with the vinaigrette. We like Brianna’s Blush Wine Vinaigrette, but you could just go with balsamic vinegar and olive oil, or make your own. Here’s a quick and easy recipe.
½ cup olive oil
½ pint fresh strawberries, chopped (you can also use frozen strawberries)
3 tablespoons balsamic vinegar
½ tsp salt
¼ tsp ground black pepper
¼ tsp tarragon
¼ tsp white sugar
Add everything to a blend or food processor and blend until smooth. Keep refrigerated.
Apple Brittle Dip
This is a great alternative to the traditional caramel dip for apples.
1 package of cream cheese, softened (8 oz)
1/2 cup packed brown sugar
1/4 cup white sugar
1 tsp vanilla
10 oz toffee bits, or ground up Heath Bars
Beat first 4 ingredients until creamy, add heath bars and beat until blended. Serve with apple slices.
1 package of cream cheese, softened (8 oz)
1/2 cup packed brown sugar
1/4 cup white sugar
1 tsp vanilla
10 oz toffee bits, or ground up Heath Bars
Beat first 4 ingredients until creamy, add heath bars and beat until blended. Serve with apple slices.
Tiramisu
16 oz mascarpone cheese
4 packets of dried hot chocolate mix
4 egg yolks
8 tablespoons sugar
1 Symphony/Hershey bar (use whatever chocolate you like)
14 oz (2 packages) Lady Finger Biscuits
Mix the mascarpone cheese, egg yolks and sugar. Beat until smooth and set aside.
Mix two cups hot chocolate (it doesn’t need to be hot) in a bowl big enough to dip the lady finger biscuits. Dip the lady finger biscuits into the hot chocolate and line the bottom of a 9 by 13 inch baking dish. Pour half of the mascarpone cream sauce over the lady finger biscuits and spread evenly. Take one of the extra dried hot chocolate packets and sprinkle the dried hot chocolate over the mascarpone cream. Grate half of the chocolate bar over this layer. Put another layer of dipped lady finger biscuits over the first, and cover the top layer with the rest of the mascarpone cream. Sprinkle the last packet of hot chocolate over the top and grate the last of the chocolate bar over the top. Cover and refrigerate for at least two hours, although it is best if refrigerated over-night.
4 packets of dried hot chocolate mix
4 egg yolks
8 tablespoons sugar
1 Symphony/Hershey bar (use whatever chocolate you like)
14 oz (2 packages) Lady Finger Biscuits
Mix the mascarpone cheese, egg yolks and sugar. Beat until smooth and set aside.
Mix two cups hot chocolate (it doesn’t need to be hot) in a bowl big enough to dip the lady finger biscuits. Dip the lady finger biscuits into the hot chocolate and line the bottom of a 9 by 13 inch baking dish. Pour half of the mascarpone cream sauce over the lady finger biscuits and spread evenly. Take one of the extra dried hot chocolate packets and sprinkle the dried hot chocolate over the mascarpone cream. Grate half of the chocolate bar over this layer. Put another layer of dipped lady finger biscuits over the first, and cover the top layer with the rest of the mascarpone cream. Sprinkle the last packet of hot chocolate over the top and grate the last of the chocolate bar over the top. Cover and refrigerate for at least two hours, although it is best if refrigerated over-night.
7-Layer Dip
8 oz. cream
12-16 oz. shredded cheddar cheese
1 can refried beans
1 can chili beans
1-2 cups salsa
1 small can sliced black olives
1 can diced green chilies
Chips
Preheat the oven to 350 degrees. Soften the cream cheese and then use it to cover the bottom of a 9 by 13 inch baking dish. Next spread the refried beans on top of the cream cheese. Then spread the chili beans, black olives, chilies and salsa to the dishing, spreading evenly. Finally top with cheese and put in the oven for 20 minutes. Cover with tinfoil for the first 15 minutes. Remove the tinfoil and leave in the oven until the cheese is melted. Remove from the oven and let sit for 5-10 minutes and enjoy.
12-16 oz. shredded cheddar cheese
1 can refried beans
1 can chili beans
1-2 cups salsa
1 small can sliced black olives
1 can diced green chilies
Chips
Preheat the oven to 350 degrees. Soften the cream cheese and then use it to cover the bottom of a 9 by 13 inch baking dish. Next spread the refried beans on top of the cream cheese. Then spread the chili beans, black olives, chilies and salsa to the dishing, spreading evenly. Finally top with cheese and put in the oven for 20 minutes. Cover with tinfoil for the first 15 minutes. Remove the tinfoil and leave in the oven until the cheese is melted. Remove from the oven and let sit for 5-10 minutes and enjoy.
Strawberry Special
4 cups fresh strawberries, chopped
14 oz can sweetened condensed milk
¼ cup lemon juice
8 oz cool whip
8 Oreo cookies – well chopped
1 tablespoon butter
Tinfoil
Mix the lemon juice, milk, 2 cups strawberries, 2 cups cool whip and pour into a bread loaf pan. Melt the butter and mix with the cookies. Spoon the Oreo/butter mixture over the contents of the loaf pan, cover and freeze for at least 6 hours.
Remove from freezer, frost with the last of the cool whip, and top with the last of the strawberries.
14 oz can sweetened condensed milk
¼ cup lemon juice
8 oz cool whip
8 Oreo cookies – well chopped
1 tablespoon butter
Tinfoil
Mix the lemon juice, milk, 2 cups strawberries, 2 cups cool whip and pour into a bread loaf pan. Melt the butter and mix with the cookies. Spoon the Oreo/butter mixture over the contents of the loaf pan, cover and freeze for at least 6 hours.
Remove from freezer, frost with the last of the cool whip, and top with the last of the strawberries.
Pumpkin Chocolate Chip Cookies
1 ¾ cups of flour (may need 2)
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
¾ cup butter
1 cup sugar
1 egg
1 cup canned pumpkin
1 small package chocolate chips
Soften the butter, and then cream in the sugar. Add the egg and pumpkin. Mix in all the dry ingredients. Drop by tablespoon onto cookie sheet and bake for 8-10 minutes in 375 degree oven.
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
¾ cup butter
1 cup sugar
1 egg
1 cup canned pumpkin
1 small package chocolate chips
Soften the butter, and then cream in the sugar. Add the egg and pumpkin. Mix in all the dry ingredients. Drop by tablespoon onto cookie sheet and bake for 8-10 minutes in 375 degree oven.
Artichoke Dip
1 can Artichoke Hearts
1 cup Mayonnaise
½ cup mozzarella cheese
½ cup Parmesan cheese
½ cup asiago cheese
1 Tablespoon dried onion
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
Optional: crab meat, diced green chilies
Preheat the oven to 350 degrees. Finely chop the artichoke hearts and mix with the mayo and cheeses. Add in the onion, Worcestershire sauce and Tabasco sauce (and any additional ingredients). Cover with foil and place in the oven for 15 minutes. Uncover and let cook an additional 5 minutes. Remove from the oven and let sit for 5 minutes and enjoy. The dip goes great with bread and crackers.
1 cup Mayonnaise
½ cup mozzarella cheese
½ cup Parmesan cheese
½ cup asiago cheese
1 Tablespoon dried onion
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
Optional: crab meat, diced green chilies
Preheat the oven to 350 degrees. Finely chop the artichoke hearts and mix with the mayo and cheeses. Add in the onion, Worcestershire sauce and Tabasco sauce (and any additional ingredients). Cover with foil and place in the oven for 15 minutes. Uncover and let cook an additional 5 minutes. Remove from the oven and let sit for 5 minutes and enjoy. The dip goes great with bread and crackers.
Subscribe to:
Posts (Atom)
