Tuesday, July 16, 2019
Italian Chicken Sausage and Veggie Skewers
One of my favorites! We double this recipe.
YUM! YUM! YUM!
Asian-Spiced Flank Steak with Pineapple-Pepper Salsa
1 1/2 t grated fresh ginger root
1/8 t garlic powder, or to taste
1 lb lean flank steak, about 1/2" thick
1 c diced pineapple
1/4 c diced sweet red pepper
2 T sliced scallions
2 t soy sauce low-sod
1/2 t grated fresh ginger root
In my opinion: This is DELICIOUS!
Serve with Rosemary Potatoes (3 pts)
Friday, May 17, 2019
Fiesta Egg Casserole
Aunt Sue Knight's recipe
10 eggs
2 c (8 oz) shredded Monterrey Jack cheese
2 c (8 oz) shredded Cheddar cheese
2 c small curd cottage cheese
Preheat oven to 350. Butter 13x9 dish. Beat eggs in large bowl. Stir in cheese, and remaining ingredients & mix well. Pour into dish. Bake until edges are golden brown & center is set, 35-40 minutes. Serve with salsa.
10 eggs
2 c (8 oz) shredded Monterrey Jack cheese
2 c (8 oz) shredded Cheddar cheese
2 c small curd cottage cheese
Preheat oven to 350. Butter 13x9 dish. Beat eggs in large bowl. Stir in cheese, and remaining ingredients & mix well. Pour into dish. Bake until edges are golden brown & center is set, 35-40 minutes. Serve with salsa.
White Chocolate Fondue
3 c whipping cream
1/2 c sugar
1/4 c white creme de cacao
1 1/2 t vanilla extract
12 oz white chocolate, chopped
1. In a heavy saucepan (lg) combine w. cream & sugar over med heat. Stirring frequently, bring mixture to a boil.
2. Reduce heat to med-low & simmer about 25 minutes or until liquid has been reduced to 2 c.
3. Remove from heat. Stir in creme de cacao & vanilla. Add white chocolate; stir until melted. Serve warm or store in a microwavable safe container in fridge.
1/2 c sugar
1/4 c white creme de cacao
1 1/2 t vanilla extract
12 oz white chocolate, chopped
1. In a heavy saucepan (lg) combine w. cream & sugar over med heat. Stirring frequently, bring mixture to a boil.
2. Reduce heat to med-low & simmer about 25 minutes or until liquid has been reduced to 2 c.
3. Remove from heat. Stir in creme de cacao & vanilla. Add white chocolate; stir until melted. Serve warm or store in a microwavable safe container in fridge.
Peppermint Fondue
2 1/2 c light cream (half & half)
1 c powdered sugar
6 t all-purpose flour
Peppermint extract to taste
1-2 drops red food coloring
1. Put cream & sugar into a saucepan & heat gently until almost boiling
2. Blend flour smoothly with 1 T water, add to cream & continue to heat, stirring all the time until thickened.
3. Add extract & food coloring, then pour into a fondue pot & serve hot with mini chocolate cakes.
1 c powdered sugar
6 t all-purpose flour
Peppermint extract to taste
1-2 drops red food coloring
1. Put cream & sugar into a saucepan & heat gently until almost boiling
2. Blend flour smoothly with 1 T water, add to cream & continue to heat, stirring all the time until thickened.
3. Add extract & food coloring, then pour into a fondue pot & serve hot with mini chocolate cakes.
Dulce de Leche Caramel Fondue
14 oz sweetend condensed milk
1 c wrapped caramels
1 t vanilla extract
1. Heat condensed milk in fondue pot. Set at simmer or medium temperature.
2. Unwrap caramels; add caramels and vanilla to condensed milk.Stir constantly until melted.
3. To serve, set fondue pot at warm or lowest temperature; stir occasionally.
Makes 1 1/2 c.
1 c wrapped caramels
1 t vanilla extract
1. Heat condensed milk in fondue pot. Set at simmer or medium temperature.
2. Unwrap caramels; add caramels and vanilla to condensed milk.Stir constantly until melted.
3. To serve, set fondue pot at warm or lowest temperature; stir occasionally.
Makes 1 1/2 c.
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