16 oz cream cheese
2 C powdered sugar
16 oz cool whip
3 C milk
2 T vanilla
10.5 oz vanilla pudding
20 oz package oreo cookies
Beat cream cheese and powder3ed sugar together.
Beat pudding and milk until thick. Add vanilla and cool whip to pudding and cream cheese mixture, mix together.
Crush oreos in blender.
Layer oreos and pudding mix in flower pot, alternating each, ending with a layer or oreos.
Insert gummy worms sticking out of the dirt.
Tuesday, November 29, 2011
Ricotta Cheese Cookies
2 C sugar
1 C butter
15 oz ricotta cheese
2 t vanilla extract
2 eggs
4 C flour
2 T baking powder
1 t salt
Preheat oven to 350*.
In a large bowl, beat the sugar and butter until combined, light and fluffy.
Beat in ricotta, vanilla and eggs.
Add flour, baking powder and salt, beat until dough forms.
Drop dough by level tablespoons about 2 inches apart.
Bake for 15 minutes or until the cookies are very lightly golden. Remove and place on rack to cool.
1 C butter
15 oz ricotta cheese
2 t vanilla extract
2 eggs
4 C flour
2 T baking powder
1 t salt
Preheat oven to 350*.
In a large bowl, beat the sugar and butter until combined, light and fluffy.
Beat in ricotta, vanilla and eggs.
Add flour, baking powder and salt, beat until dough forms.
Drop dough by level tablespoons about 2 inches apart.
Bake for 15 minutes or until the cookies are very lightly golden. Remove and place on rack to cool.
Wednesday, April 20, 2011
Beef and Scallion Roll-Ups
It's like meat sushi! I'm in.
2 bunches scallions, cut into slivers
1/3 c beer
1/4 c soy sauce
12 thin slices deli roast beef
salt
1 cucumber, seeded and cut into sliver
1 T vegetable oil
In a medium saucepan or boiling water, cook the scallions for 30 seconds; drain. In a bowl, whisk together the beer, soy sauce and sugar; set aside.
Trim each roast beef slice to about 4 by 5 inches. Season with salt. Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll. Repeat with the remaining beef, scallions and cucumber. Using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes.
Meanwhile, in a large skillet, eat the oil over medium high heat. Add the beef rolls and cook, turning until the sides are brown, about 5 minutes. Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.
Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.
2 bunches scallions, cut into slivers
1/3 c beer
1/4 c soy sauce
12 thin slices deli roast beef
salt
1 cucumber, seeded and cut into sliver
1 T vegetable oil
In a medium saucepan or boiling water, cook the scallions for 30 seconds; drain. In a bowl, whisk together the beer, soy sauce and sugar; set aside.
Trim each roast beef slice to about 4 by 5 inches. Season with salt. Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll. Repeat with the remaining beef, scallions and cucumber. Using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes.
Meanwhile, in a large skillet, eat the oil over medium high heat. Add the beef rolls and cook, turning until the sides are brown, about 5 minutes. Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.
Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.
Saturday, March 26, 2011
Thai Pork with Peanut Sauce
This recipe is totally stolen from allrecipes.com. It was delicious.
1/4 c flour
1 t ground cumin
1/4 t cayenne pepper
1/2 t salt
2 T oil
4 boneless pork chops, about 3/4" thick
1/3 c chicken broth
1/2 c coconut milk
2 T peanut butter
1 T honey
1 t ground ginger
1/4 t salt
1/4 c chopped green onion
1/4 c sliced red bell pepper
1/4 c dry roasted peanuts, coarsely chopped
1/4 c fresh cilantro, chopped
On a plate, combine the flour, cumin, cayenne pepper and and 1/2 t salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 t of salt. Remove the pork chops to a serving platter and keep warm.
Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
1/4 c flour
1 t ground cumin
1/4 t cayenne pepper
1/2 t salt
2 T oil
4 boneless pork chops, about 3/4" thick
1/3 c chicken broth
1/2 c coconut milk
2 T peanut butter
1 T honey
1 t ground ginger
1/4 t salt
1/4 c chopped green onion
1/4 c sliced red bell pepper
1/4 c dry roasted peanuts, coarsely chopped
1/4 c fresh cilantro, chopped
On a plate, combine the flour, cumin, cayenne pepper and and 1/2 t salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 t of salt. Remove the pork chops to a serving platter and keep warm.
Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Indian Chicken
Colby brought home this recipe the other day. Turned out wonderful.
2 medium mangoes, peeled and sliced, divided
1 (10 oz) can coconut milk
$ t oil
4 t spicy curry paste
14 oz boneless skinless chicken breasts, cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced
Place half the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes.
Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
2 medium mangoes, peeled and sliced, divided
1 (10 oz) can coconut milk
$ t oil
4 t spicy curry paste
14 oz boneless skinless chicken breasts, cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced
Place half the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes.
Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Sunday, March 6, 2011
Asparagus Soup
I never liked asparagus as a child but I always loved the day after, when mom would make asparagus soup. Last night, I made asparagus and liked it (wrapped in prosciutto and roasted then goat cheese crumbled on top) and kept the ends that I had cut up for soup. I boiled the ends until they were tender then left them and the water for today.
2 T butter
2 T flour
2 c chicken broth/stock/water + bouillon
boiled asparagus, cut into 1 inch pieces
1/2 c asparagus water
milk, to taste
salt and pepper, to taste
Create a roux from the butter and flour. Add chicken broth and allow to boil. Add asparagus and the reserved water from boiling. Add milk to taste and allow to warm but not boil. Add salt and pepper and serve warm.
2 T butter
2 T flour
2 c chicken broth/stock/water + bouillon
boiled asparagus, cut into 1 inch pieces
1/2 c asparagus water
milk, to taste
salt and pepper, to taste
Create a roux from the butter and flour. Add chicken broth and allow to boil. Add asparagus and the reserved water from boiling. Add milk to taste and allow to warm but not boil. Add salt and pepper and serve warm.
Pumpkin Cheese Pie
My friend gave me homemade pumpkin puree and I needed something to make with it. I decided on pie and found this on http://allrecipes.com/Recipe/Pumpkin-Cheese-Pie-2/Detail.aspx
Boyfriend said it was better than his grandmother's pie; I'd call that a win.
1 8-oz pkg cream cheese (I used neufchatel)
2 c pumpkin puree
14-oz can sweetened condensed milk
3 eggs
1 t pumpkin pie spice
1 9-in deep dish pie crust
Preheat oven to 350*.
Mix softened cream cheese with condensed milk until smooth. Mix in pumpkin, eggs and spice. Pour into pie crust and bake for 45 minutes or until a knife inserted 1" from the crust comes out clean.
Boyfriend said it was better than his grandmother's pie; I'd call that a win.
1 8-oz pkg cream cheese (I used neufchatel)
2 c pumpkin puree
14-oz can sweetened condensed milk
3 eggs
1 t pumpkin pie spice
1 9-in deep dish pie crust
Preheat oven to 350*.
Mix softened cream cheese with condensed milk until smooth. Mix in pumpkin, eggs and spice. Pour into pie crust and bake for 45 minutes or until a knife inserted 1" from the crust comes out clean.
Sunday, February 13, 2011
Chilled Zucchini and Green Bean Soup with a Pesto Swirl
Found this in a newspaper a long time ago. Just found the torn out newspaper page in my laptop bag :P
2 T EVOO
1 small sweet onion, chopped
1 lb zucchini, ends trimmed and thinly sliced
4 c reduced-sodium chicken broth
10 oz package frozen shelled edamame
1/2 lb green beans, ends trimmed
1/2 t salt
1/4 t ground white pepper
1/4 c store-bought basil pesto
1/2 c reduced fat sou cream
In a large saucepan over medium-high, heat the oil. Add the onion and zucchini and saute until very soft, about 10 minutes.
Add the chicken broth and bring to a boil. Stir in edamame and green beans and simmer, uncovered about 20 minutes. Remove from the heat and cool for 15 minutes.
Transfer the soup in batches if necessary to a blender or food processor. Puree, then season with salt and pepper.
Serve soup chilled or at room temperature. When serving, divide the soup among 6 bowls and swirl a spoonful of pesto into each. Top with sour cream, if desired.
2 T EVOO
1 small sweet onion, chopped
1 lb zucchini, ends trimmed and thinly sliced
4 c reduced-sodium chicken broth
10 oz package frozen shelled edamame
1/2 lb green beans, ends trimmed
1/2 t salt
1/4 t ground white pepper
1/4 c store-bought basil pesto
1/2 c reduced fat sou cream
In a large saucepan over medium-high, heat the oil. Add the onion and zucchini and saute until very soft, about 10 minutes.
Add the chicken broth and bring to a boil. Stir in edamame and green beans and simmer, uncovered about 20 minutes. Remove from the heat and cool for 15 minutes.
Transfer the soup in batches if necessary to a blender or food processor. Puree, then season with salt and pepper.
Serve soup chilled or at room temperature. When serving, divide the soup among 6 bowls and swirl a spoonful of pesto into each. Top with sour cream, if desired.
Subscribe to:
Comments (Atom)