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.
27.2.10
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)
