Cheesy Creamy Pasta Casserole by meals.com
16 oz any tube pasta
1/2 stick butter
1/4 c flour
1 t salt
1/2 t freshly ground black pepper
12 oz evaporated milk
1/2 c water
14 3/4 oz cream style corn
4 oz jar sliced pimentos, drained
1 poblano pepper, roasted, peeled, chopped
4 oz shredded cheddar
4 oz shredded Monterey (or Pepper) Jack cheese
1. Preheat oven to 350. Grease 11 1/2 x 8 1/2 dish. I am thinking this could be put into 2 smaller dishes and you could freeze one for later. I'll try that next time.
2. Cook pasta according to directions on package. Drain
3.Melt butter in small saucepan over medium heat. Stir in flour, salt & pepper until smooth. Gradually stir in milk & water. Cook, stirring constantly until mixture comes to just a boil & thickens. Remove from heat & set aside.
4. Spread 1/3 of white sauce on bottom of dish. Spread half pasta, 1/3 sauce, half corn, half pimentos, & half poblano. Sprinkle with cheddar. Repeat with remaining pasta, sauce, corn, pimentos, and poblano.
5. Top with Jack cheese. Cover with foil.
6. Bake 20 minutes. Remove foil, bake an additional 5 minutes.
In my opinion: This is one of my husband's favorites, definitely a delicious dish.
Tuesday, April 14, 2009
Monday, April 13, 2009
Baked Penne with Mushrooms and Cheese
Baked Penne with Mushrooms and Cheese
1 lb mushrooms, cleaned, thinly sliced
1 garlic clove, peeled
4 T butter
salt & freshly ground pepper
10 oz penne (2 1/2 c)
3 oz Bel Paes cheese (any creamy mild cheese) thinly sliced/cubed
1/3 c fresh Parmesan cheese, shredded
3/4 c heavy cream
* I added prosciutto on top
1. Saute the mushrooms with the whole garlic clove in 2 T of the butter over high heat. Add salt & pepper, lower the heat & cook for 3 minutes. Discard the garlic.
2. Cook pasta as directed. Drain & dress with remaining butter
3. Butter an ovenproof dish & cover the bottom with a layer of penne.
4. Distribute about 1/4 of the mushrooms & the cheese evenly over the pasta & sprinkle with 1 T of parmesan.
5. Add another layer of pasta and cover with mushrooms and cheese as before. Repeat until you have used all ingredients finishing with the cheeses.
6. Pour the cream over, sprinkle with salt & pepper and bake, covered with foil, in preheated oven at 400 for 10 minutes. Bake uncovered 10 minutes. Remove & allow to cool 5 minutes. Serves 4-6.
1 lb mushrooms, cleaned, thinly sliced
1 garlic clove, peeled
4 T butter
salt & freshly ground pepper
10 oz penne (2 1/2 c)
3 oz Bel Paes cheese (any creamy mild cheese) thinly sliced/cubed
1/3 c fresh Parmesan cheese, shredded
3/4 c heavy cream
* I added prosciutto on top
1. Saute the mushrooms with the whole garlic clove in 2 T of the butter over high heat. Add salt & pepper, lower the heat & cook for 3 minutes. Discard the garlic.
2. Cook pasta as directed. Drain & dress with remaining butter
3. Butter an ovenproof dish & cover the bottom with a layer of penne.
4. Distribute about 1/4 of the mushrooms & the cheese evenly over the pasta & sprinkle with 1 T of parmesan.
5. Add another layer of pasta and cover with mushrooms and cheese as before. Repeat until you have used all ingredients finishing with the cheeses.
6. Pour the cream over, sprinkle with salt & pepper and bake, covered with foil, in preheated oven at 400 for 10 minutes. Bake uncovered 10 minutes. Remove & allow to cool 5 minutes. Serves 4-6.
Sunday, April 12, 2009
Pasta With Pomodoro Sauce
Pasta With Pomodoro Sauce it's easy! by Cooking Light
2 T olive oil
4 cloves garlic, pressed
1/2 t freshly ground black pepper
1/4 t salt
28 oz whole tomatoes, undrained & coarsely chopped
1/4 c finely sliced fresh basil
8 c hot cooked penne (1 lb.)
1. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes stirring constantly (do not brown).
2. Stir in pepper, salt, & tomatoes; bring to a boil. Reduce heat; simmer 7 minutes or until slightly thick, stirring occasionally.
3. Remove from heat; stir in basil. Serve over pasta. 6 servings
In my opinion: So easy! So healthy! Why not give it a try?
2 T olive oil
4 cloves garlic, pressed
1/2 t freshly ground black pepper
1/4 t salt
28 oz whole tomatoes, undrained & coarsely chopped
1/4 c finely sliced fresh basil
8 c hot cooked penne (1 lb.)
1. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes stirring constantly (do not brown).
2. Stir in pepper, salt, & tomatoes; bring to a boil. Reduce heat; simmer 7 minutes or until slightly thick, stirring occasionally.
3. Remove from heat; stir in basil. Serve over pasta. 6 servings
In my opinion: So easy! So healthy! Why not give it a try?
Saturday, April 11, 2009
Parmesan, Pasta, & Artichoke Bake
Parmesan, Pasta, & Artichoke Bake by meals.com
8 oz pasta shells (I use small)
2 T olive oil
2 cloves garlic, chopped
2 -13 3/4 oz cans artichoke hearts, drained and chopped
1 c grated fresh Parmesan cheese
1 c whipping cream
1/2 t salt
1/4 t freshly ground black pepper
1. Cook pasta according to package directions.
2. Preheat oven to 375. Spray 8" pan.
3. Heat a large skillet over medium high. Add oil & saute garlic until fragrant, about 1 minute.
4. Add artichokes & saute until light golden, about 3 minutes. Add 1 c Parmesan, cream, salt & pepper.
5. Bring to a boil, reduce heat, & simmer until sauce thickens, about 5 minutes.
5. Mix pasta with sauce. Sprinkle with Parmesan. Bake 20 minutes.
In my opinion: This is one of my most favoritist meals of all time! I have made this for groups and they ask for the recipe and then they are asked for the recipe. I would make it more often but my husband doesn't like artichokes.
8 oz pasta shells (I use small)
2 T olive oil
2 cloves garlic, chopped
2 -13 3/4 oz cans artichoke hearts, drained and chopped
1 c grated fresh Parmesan cheese
1 c whipping cream
1/2 t salt
1/4 t freshly ground black pepper
1. Cook pasta according to package directions.
2. Preheat oven to 375. Spray 8" pan.
3. Heat a large skillet over medium high. Add oil & saute garlic until fragrant, about 1 minute.
4. Add artichokes & saute until light golden, about 3 minutes. Add 1 c Parmesan, cream, salt & pepper.
5. Bring to a boil, reduce heat, & simmer until sauce thickens, about 5 minutes.
5. Mix pasta with sauce. Sprinkle with Parmesan. Bake 20 minutes.
In my opinion: This is one of my most favoritist meals of all time! I have made this for groups and they ask for the recipe and then they are asked for the recipe. I would make it more often but my husband doesn't like artichokes.
Friday, April 10, 2009
Vodka Cream Pasta
Vodka Cream Pasta by Rachael Ray
1 T EVOO
1 T butter
2 cloves garlic, minced
2 shallots, minced
1 c vodka
1 c chicken stock
1 32 oz can crushed tomatoes
coarse salt & pepper
16 oz pasta such as penne
1/2 c heavy cream
20 leaves fresh basil, torn
crusty bread for passing
1. Heat a large skillet over medium heat. Add oil, butter, garlic, & shallots.
2. Gently saute for 3-5 minutes to develop their sweetness.
3. Add vodka to the pan. Reduce vodka by half, 2-3 minutes.
4. Add chicken stock and tomatoes. Bring sauce to a bubble & reduce heat to simmer. Season with s & p.
5. While sauce simmers, cook pasta in salted boiling water until cooked to al dente. Meanwhile, prepare salad or other side dishes.
6. Stir cream into sauce. WHen sauce returns to a bubble, remove it from heat. Drain pasta.
7. Toss hot pasta with sauce & basil leaves. 4 servings
In my opinion: This is a great dish and super easy to make.
1 T EVOO
1 T butter
2 cloves garlic, minced
2 shallots, minced
1 c vodka
1 c chicken stock
1 32 oz can crushed tomatoes
coarse salt & pepper
16 oz pasta such as penne
1/2 c heavy cream
20 leaves fresh basil, torn
crusty bread for passing
1. Heat a large skillet over medium heat. Add oil, butter, garlic, & shallots.
2. Gently saute for 3-5 minutes to develop their sweetness.
3. Add vodka to the pan. Reduce vodka by half, 2-3 minutes.
4. Add chicken stock and tomatoes. Bring sauce to a bubble & reduce heat to simmer. Season with s & p.
5. While sauce simmers, cook pasta in salted boiling water until cooked to al dente. Meanwhile, prepare salad or other side dishes.
6. Stir cream into sauce. WHen sauce returns to a bubble, remove it from heat. Drain pasta.
7. Toss hot pasta with sauce & basil leaves. 4 servings
In my opinion: This is a great dish and super easy to make.
Cola-Baked Ham with Cherry-Orange Glaze
Cola-Baked Ham with Cherry-Orange Glaze by Emeril Lagasse
12-15 lb fully cooked bone-in ham
1 t ground allspice
2-L bottle cola
3/4 c cherry preserves or jelly
1/4 c fresh orange juice
2 T orange flavored liqueur (Recommend Grand Marnier)
biscuits or dinner rolls to go along
Creole mustard to go along
Preheat oven to 325.
2. Trim rind and excess fat from the ham, leaving a 1/4" layer of fat. With a sharp knife, score the fat in a doamond pattern. Place the ham in a large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
3. Meanwhile, in a medium saucepan, combine the cherry preserves, OJ, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.
4. Remove the ham from the oven and brush the top and sides with cherry glaze. return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham w/o touching the bone registers 140, about 15-30 minutes.
5. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.
In my opinion: This is good, really good, but also a lot of work for a mommy of 3 small children. I may cook this one again one day when the kids are old enough to help out.
Started at 3:30
Out of oven at 6:00
Ready at 6:30
12-15 lb fully cooked bone-in ham
1 t ground allspice
2-L bottle cola
3/4 c cherry preserves or jelly
1/4 c fresh orange juice
2 T orange flavored liqueur (Recommend Grand Marnier)
biscuits or dinner rolls to go along
Creole mustard to go along
Preheat oven to 325.
2. Trim rind and excess fat from the ham, leaving a 1/4" layer of fat. With a sharp knife, score the fat in a doamond pattern. Place the ham in a large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
3. Meanwhile, in a medium saucepan, combine the cherry preserves, OJ, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.
4. Remove the ham from the oven and brush the top and sides with cherry glaze. return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham w/o touching the bone registers 140, about 15-30 minutes.
5. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.
In my opinion: This is good, really good, but also a lot of work for a mommy of 3 small children. I may cook this one again one day when the kids are old enough to help out.
Started at 3:30
Out of oven at 6:00
Ready at 6:30
Thursday, April 9, 2009
BLT Soup by Paula Deen
BLT Soup by Paula Deen
5 slices bacon, finely diced, plus crisp crumbles bacon for garnish
1/2 c diced green onions
2 T butter (That's all Paula?)
3 c finely shredded iceberg lettuce (We didn't use)
1/2 c instant flour (What's instant? I used good ol' a.p.)
3 1/2 c chicken broth, heated to a simmer
1 c diced fresh tomatoes
1/8 t grated fresh nutmeg (Sorry, I used my spices from my cabinet)
1/8 t ground red pepper (cayenne)
1 c heavy cream (Now we're talkin')
1/4 c mayonaisse
1/4 c sour cream
In a 3 qt pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes.Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg, and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.
In my opinion: Heck, Paula Deen came up with this, who cares what I say? Honestly? This was a good soup. It used very few dishes in preparation which is even better. We'll be having this again soon.
5 slices bacon, finely diced, plus crisp crumbles bacon for garnish
1/2 c diced green onions
2 T butter (That's all Paula?)
3 c finely shredded iceberg lettuce (We didn't use)
1/2 c instant flour (What's instant? I used good ol' a.p.)
3 1/2 c chicken broth, heated to a simmer
1 c diced fresh tomatoes
1/8 t grated fresh nutmeg (Sorry, I used my spices from my cabinet)
1/8 t ground red pepper (cayenne)
1 c heavy cream (Now we're talkin')
1/4 c mayonaisse
1/4 c sour cream
In a 3 qt pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes.Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg, and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.
In my opinion: Heck, Paula Deen came up with this, who cares what I say? Honestly? This was a good soup. It used very few dishes in preparation which is even better. We'll be having this again soon.
Wednesday, April 8, 2009
Creamy Lemon Pie
Creamy Lemon Pie by Eagle Brand
3 egg yolks
14 oz can Eagle Brand milk
1/2 c lemon juice
8 or 9" prepared graham cracker or baked pie crust
whipped topping
lemon zest (optional)
1. Preheat oven to 325. Beat egg yolks in medium bowl with electric beater; gradually beat in Eagle Brand and lemon juice.
2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3. Before serving, spread whipped topping over pie. Garnish with lemon zest. Store leftovers covered in fridge.
This was a delicious pie. It is easy to make but actually takes 5 hours from start to finish due to cooling and chilling time. Plan accordingly.
Tuesday, April 7, 2009
Chippers in a Jar
Chippers in a Jar by Better Homes and Gardens
3/4 c flour
1/2 t baking soda
1/3 c sugar
1/3 c packed brown sugar
1 c semi-sweet chocolate morsels
1 c rolled oats
1/2 c peanut butter morsels
To prepare:
1/2 c butter, softened
1 slightly beaten egg
1 t vanilla
1. Stir together flour and baing soda in a small bowl. Layer in a 1-quart glass jar the following ingredients: sugar, brown sugar, chocolate, oats, flour mixture, and peanut butter morsels. Tap jar gently on counter to settle each layer before adding the next. Cover jar.
2. Store at room temperature up to one month. Or, attach baking directions and give as gift.
3. Baking directions: Heat oven to 375. Empty contents into a large bowl. Add softened butter, egg, and vanilla. Stir until combined. Drop dough by heaping teaspoons 2 inches apart onto a greased cookie sheet. Bake 8-10 minutes until edges are lightly browned. Transfew to wire racks and cool. Makes 24-30.
3/4 c flour
1/2 t baking soda
1/3 c sugar
1/3 c packed brown sugar
1 c semi-sweet chocolate morsels
1 c rolled oats
1/2 c peanut butter morsels
To prepare:
1/2 c butter, softened
1 slightly beaten egg
1 t vanilla
1. Stir together flour and baing soda in a small bowl. Layer in a 1-quart glass jar the following ingredients: sugar, brown sugar, chocolate, oats, flour mixture, and peanut butter morsels. Tap jar gently on counter to settle each layer before adding the next. Cover jar.
2. Store at room temperature up to one month. Or, attach baking directions and give as gift.
3. Baking directions: Heat oven to 375. Empty contents into a large bowl. Add softened butter, egg, and vanilla. Stir until combined. Drop dough by heaping teaspoons 2 inches apart onto a greased cookie sheet. Bake 8-10 minutes until edges are lightly browned. Transfew to wire racks and cool. Makes 24-30.
Monday, April 6, 2009
Can't Miss Red Snapper
We have a very classy restaurant in town called, 'Christopher's World Grille' that has the most amazing menu. It's the kind of place you go to for VERY special occassions. Besides the menu, the atmosphere in the 100 year old Texas Ranch home is relaxing and romantic. I had a fish platter there called "Zihuatinejo Snapper" that had been recommended to me by many. I was hesitant since fish can taste...well..fishy. What I tasted was a melodic blend of flavors that I long to have again. Anyway, after trying the Snapper, I found the following recipe and decided to give it a try. Nothing will ever compare to the cuisine of the world chef but this is as close as I think I can come. By the way, my husband won a gift card to Christopher's and we get to go next Wednesday when my parents are in town. We haven't been since our 1st anniversary Dec. 6, 2004. http://www.christophersworldgrille.com/
Can't Miss Red Snapper by Paula Deen
4 8 oz snapper fillets
1 t salt
1/2 t pepper
1 c chopped onions
1/2 c butter
1 T Worcestershire sauce
1 c fresh parmesan
1. Preheat oven to 350.
2. Season fish with salt & pepper. Spread onions in 9 x 13" glass baking dish. Place fish on top.
3. Dot fish with butter. Sprinkle with Worcestershire.
4. Bake 12 minutes. Baste with pan juices. Sprinkle with cheese & place under broiler for 2 minutes until cheese browns.
5. To serve, spoon vegetables over the fish.
Can't Miss Red Snapper by Paula Deen
4 8 oz snapper fillets
1 t salt
1/2 t pepper
1 c chopped onions
1/2 c butter
1 T Worcestershire sauce
1 c fresh parmesan
1. Preheat oven to 350.
2. Season fish with salt & pepper. Spread onions in 9 x 13" glass baking dish. Place fish on top.
3. Dot fish with butter. Sprinkle with Worcestershire.
4. Bake 12 minutes. Baste with pan juices. Sprinkle with cheese & place under broiler for 2 minutes until cheese browns.
5. To serve, spoon vegetables over the fish.
Sunday, April 5, 2009
Baked Salmon with Black Olive Salsa
Baked Salmon with Black Olive Salsa by Kraft prep:10 minutes
1 1/2 lb salmon filet
1/4 c sliced black olives
1/4 c chopped green pepper
1/4 c chopped red onion
5 cherry tomatoes, quartered
1/4 c Kraft special Sun Dried Tomato Vin. Dressing
1. Preheat oven to 400. Place salmon, skin down, on foil lined baking sheet.
2. Combine remaining ingredients; spoon over salmon.
3. Bake 18-20 minutes or until fish flakes easily with fork.
1 1/2 lb salmon filet
1/4 c sliced black olives
1/4 c chopped green pepper
1/4 c chopped red onion
5 cherry tomatoes, quartered
1/4 c Kraft special Sun Dried Tomato Vin. Dressing
1. Preheat oven to 400. Place salmon, skin down, on foil lined baking sheet.
2. Combine remaining ingredients; spoon over salmon.
3. Bake 18-20 minutes or until fish flakes easily with fork.
Saturday, April 4, 2009
Sweet Spicy Roasted Salmon
A friend made this for our Supper Club. The recipe says to bake the fish but she grilled it. Stephen swore he didn't like fish but he liked this recipe.
Sweet Spicy Roasted Salmon by McMormick
1/4 c unsweetened pineapple juice
2 T lemon juice
1 t thyme leaves
1 t ground cinnamon
4 salmon steaks (6 oz ea)
2 T brown sugar
1/4 t nutmeg
1 T chili powder
1 t grated lemon peel
1/2 t salt
lemon wedges *optional
1. Mix pineapple juice, lemon juice, and thyme in sm bowl. Place fish in lg resealable bag or glass dish.
2. Refrigerate at least one hour.
3. Preheat oven to 450. Place rack in foil-lined pan. Spray with non-stick spray; set aside. Mix brown sugar, chili powder, lemon peel, cinnamon, salt, and nutmeg in a sm bowl. Remove fish from marinade. Discard marinade. Rub brown sugar mixture onto salmon. Place in pan.
4. Roast 18-20 min or until fish flakes easily with fork. Serve w/ lemon wedges.
Sweet Spicy Roasted Salmon by McMormick
1/4 c unsweetened pineapple juice
2 T lemon juice
1 t thyme leaves
1 t ground cinnamon
4 salmon steaks (6 oz ea)
2 T brown sugar
1/4 t nutmeg
1 T chili powder
1 t grated lemon peel
1/2 t salt
lemon wedges *optional
1. Mix pineapple juice, lemon juice, and thyme in sm bowl. Place fish in lg resealable bag or glass dish.
2. Refrigerate at least one hour.
3. Preheat oven to 450. Place rack in foil-lined pan. Spray with non-stick spray; set aside. Mix brown sugar, chili powder, lemon peel, cinnamon, salt, and nutmeg in a sm bowl. Remove fish from marinade. Discard marinade. Rub brown sugar mixture onto salmon. Place in pan.
4. Roast 18-20 min or until fish flakes easily with fork. Serve w/ lemon wedges.
Friday, April 3, 2009
Cookies n Cream Fudge
#8 Cookies n Cream Fudge
18 oz white baking chocolate
14 oz sweetened condensed milk
1/4 t salt
2 c coarsely crushed Oreo cookies (about 20)
1. Line 8" square pan with foil. In heavy saucepan over low heat, melt chocolate with sweetened milk and salt. Remove from heat,
2. Stir in crushed cookies. Spread evenly in prepared pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board. Peel off foil; cut into squares. Store tightly covered at room temp.
18 oz white baking chocolate
14 oz sweetened condensed milk
1/4 t salt
2 c coarsely crushed Oreo cookies (about 20)
1. Line 8" square pan with foil. In heavy saucepan over low heat, melt chocolate with sweetened milk and salt. Remove from heat,
2. Stir in crushed cookies. Spread evenly in prepared pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board. Peel off foil; cut into squares. Store tightly covered at room temp.
Thursday, April 2, 2009
Bailey's Truffle Fudge
Bailey's Truffle Fudge by acplace.com
3 c semi-sweet morsels
1 c vanilla chips
1/4 c butter
3 c powdered sugar
1 c Bailey's Irish Creme
1/2 c chopped nuts
Topping: 1 c semi-sweet morsels
1/2 c vanilla chips OR more chocolate for darker fudge
2 T butter; cut in pieces
4 T Bailey's
Fudge: Melt all morsels with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desird. Mix well. Place fudge in 8" square pan sprayed with cooking spray (or lined with foil). Lay a sheet of plastic wrap on top & gently press to smotth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter & Bailey's until smooth. Spread topping over fudge with a knife, If a very smooth topping is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1-2 hours. Can be frozen. Makes 64 pieces.
3 c semi-sweet morsels
1 c vanilla chips
1/4 c butter
3 c powdered sugar
1 c Bailey's Irish Creme
1/2 c chopped nuts
Topping: 1 c semi-sweet morsels
1/2 c vanilla chips OR more chocolate for darker fudge
2 T butter; cut in pieces
4 T Bailey's
Fudge: Melt all morsels with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desird. Mix well. Place fudge in 8" square pan sprayed with cooking spray (or lined with foil). Lay a sheet of plastic wrap on top & gently press to smotth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter & Bailey's until smooth. Spread topping over fudge with a knife, If a very smooth topping is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1-2 hours. Can be frozen. Makes 64 pieces.
Wednesday, April 1, 2009
Sour Cream Mustard
Sour Cream Mustard by Simply Fondue
This is for dipping your meats....see Tempura recipe
1 c sour cream
3 T prepared mustard
2 T chopped green onions
s & p
1. Whisk together all ingredients. Chill.
2. Spoon into serving bowl.
This is for dipping your meats....see Tempura recipe
1 c sour cream
3 T prepared mustard
2 T chopped green onions
s & p
1. Whisk together all ingredients. Chill.
2. Spoon into serving bowl.
Subscribe to:
Posts (Atom)
