8 oz sour cream
8 oz cream cheese
4 oz diced green chilies, well drained
4 oz chopped black olives, well drained
1 c grated Cheddar Cheese
1/2 c chopped green onion
a few drops of hot sauce
2 pkgs turkey (container w/red top)
10 (10-in) flour tortillas
Salsa, to serve on side
Mix all ingredients together, except turkey. Divide the filling and spread evenly over the tortillas; add turkey to each one covering the tortilla evenly and then roll up tortillas. cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on serving platter. Leave space in center for salsa.
These were a big hit at the party. I had no leftovers.
24 key lime cooler cookies ( I used key lime twists from target and made a crust)
8 oz cream cheese, softened
1/2 cup sugar
2 tbls lime juice, preferable key lime
1 tsp lime zest
fresh sweetened whipped cream
mint leaves or lime zest, for garnish
Preheat oven 350 degrees
Fill 2 (12 muffin) mini muffin tins with paper cups and spray with cooking spray. Place 1 key lime cooler cookie in the bottom of eac. cup flat side down.
Prepare filling. beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.
1 cup butter or margarine
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups flour
1 tsp vanilla
2 tbls lemon extract
1 cup 7Up (room temp)
Cream the margarine, shortening and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the flour, then beat in the extract and 7Up. Blend well.
Pour batter into a well greased and floured tube pan (bundt) and bake at 325 degrees for 1 to 1-1/2 hours. Enjoy!
2lbs. ground beef
1 med onion, chopped (finely)
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp. dry mustard
2 eggs, beaten
1-1/2 cups bottled BBQ sauce
3/4 cup tomato paste (1 6oz can)
1/3 cup ketchup
1/3 cup brown sugar
1/2 cups water, as needed
1 tsp liquid smoke
Combine the meatballs ingredients. Form into walnut sized balls. Bake the meatballs in a shallow baking dish at 350 degrees for 20 min or until browned. Drain off any fat. Transfer meatballs to crock pot. Combine all sauce ingredients in bowl and mix thoroughly. Pour over meatballs. Cover and cool on low for 4 hrs or on high for 2 hours. Stir once in the middle of cooking to baste meatballs with sauce.
From my Crock Pot Cookbook
* I experiment with the sauce but this is something to go by til you find something you like :)
When estimating quantities of hors doeuvres for a party, keep these guidelines in mind. As a rule of thumb, most guests will consume 8 to 10 bite-size pieces for every 60 to 90 minutes of a party. However, the larger the variety of offerings, the more hors doeuvres that will be consumed because everyone will want to try at least one of each item. At the beginning of a party, especially if it is in the early evening, the pace of eating will be faster and then will slow as people satisfy their initial appetite.
If your party lasts longer than 90 minutes and is intended to replace dinner, the pace of eating will speed up again after 2 hours. In this case, it is important to have enough hors doeuvres ready and waiting in the kitchen to replenish empty platters.
For an average-size party, with 8 to 20 guests, plan on 2 hot and 2 cold passed items and 1 or 2 buffet itemsa total of 5 or 6 selections. If you will be hosting 30 to 40 guests, add 1 more of each hot and cold item plus 1 more buffet selection.
Let me just preface this recipe with this, IT'S THE BEST CHEESECAKE I'VE EVER MADE!!!! I absolutely love it. The mascarpone made all the difference in the world for me.
- 1 cup slivered almonds, lightly toasted
- 2/3 cup graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/4 cup whipping cream
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
*I didn't do the topping cause this cake is great alone, but just thought I'd include it for anyone interested in it.
From: Giada De Laurentiis: Everyday Italian
We had this cake out a tailgating this year and I just had to get the recipe. Super moist. Love it, Thanks Shelley for sharing. One day I'm going to raid your MILs kitchen!
1 Duncan Hines or mix
1/2 cup oil
1 cup water
Preheat oven to 350 degrees.
Put all ingredients in an electric mixer bowl and mix for 2 minutes on medium speed. Pour into a greased 9-by-13-inch pan or tube pan. Bake for 25 to 35 minutes in the 9-by-13 pan or 55 minutes in the tube pan, or until a toothpick inserted in the center comes out clean.
From: Lynette Bingham's Kitchen which came from Elizabeth Pudwill
1 (64oz) bottle 100% cranberry juice, chilled
1 cup thawed orange juice concentrate
1 (1-liter) bottle sprite
1 lime, thinly sliced
1/2 cup fresh cranberries
Stir together first 3 ingredients in a large pitcher; garnish with lime slices and cranberries.
Yield 16-1/2 cups
from 2008 Christmas with Southern Living
1 tbls sesame seeds
1 tbls dark sesame oil
2 green onions with tops, sliced
1 tbl minced fresh ginger
2 cloves garlic, minced
2 cups shredded napa cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped mushrooms
4 oz fresh or canned bean sprouts, rinsed
1 can (15-oz) chick peas, rinsed and drained
1-1/2 tsp low sodium soy sauce
Black pepper (optional)
1 egg, beaten
12 egg roll wrappers
peanut or vegetable oil
Plum Dipping sauce (recipe follows)
Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2-3 min or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1-2 min. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. cook 8 min or until cabbage is wilted. Stir in chick peas and soy sauce; season to taste with pepper, if desired. Cool 10 min; stir in egg.
Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.
Heat 1-inch peanut oil in large, heavy saucepan over med-high heat until oil is 375 degrees; adjust heat to maintain temperature. Fry egg rolls 3-5 min or until golden. Drain on paper towels; serve hot with plum dipping sauce.
makes 12 servings
Plum Dipping Sauce
2/3 cup plum sauce
2 green onions with tops, sliced
3 tbls low-sodium soy sauce
2 tbls rice wine vinegar or cider vinegar
1 tbls grated fresh ginger
1 tbls honey
3-4 drops hot chili oil (optional)
Combine all ingredients in med bowl; mix well. Cover; refrigerate until ready to serve.
*we never tried the dipping sauce, so if anyone does, let me know what you think
1 cup freshly squeezed lemon juice (5-6 lemons)
1/2 cup- 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
Place all ingredients in a blender and process until completely smooth. Serve over ice.
1 cup sugar
2 tsp pumpkin pie spice
2 tsp grated orange rind
1/4 tsp salt
2 egg whites
1/4 cup butter, melted
4 cups pecan halves
Stir together first 4 ingredients. Beat egg whites at high speed with mixer until foamy. Gradually add sugar mixture, beating at high speed until soft peaks form. Fold in melted butter and pecan halves. Spread coated nuts in a single layer on a large jellyroll pan lined with nonstick aluminum foil or parchment paper.
Bake @ 250 for 45min or until nuts are toasted, stirring every 15 minutes. Remove from oven; let cool completely on pan. Remove from pan. Store in an airtight container up to 2 weeks.
Yield: 4 cups.
from Christmas with Southern Living 2005
1 lb. ground beef (can subsitute chicken)
1 union, chopped (saute with meat)
1 can cream of mushroom soup
1 can enchilada sauce
1 can petmilk
1 pkg flour tortillas (10ct)
2 cups shredded mozeralla & cheddar cheese
Place 5 tortillas or enough to cover the bottom of a 9 x 13 dish. Mix together all ingredients (except cheese) and pour 1/2 onto tortillas. Take 1 cup of cheese and put on meat mixture. Continue with the next layer and end with cheese on top.
Bake @ 350 until bubbly and heat through.
from Karen Throckmorton
1 large red onion
1 bunch of cilantro
2 cloves garlic
Tonys or other cajun seasoning
Finely chop all & mix. Go easy on the Cilantro cause it can overpower the salsa very easily.
from Miranda Guillion
1-1/2 c water
2 tbls olive oil
4 tbls sugar
1 tsp salt
4 c flour
2 tsp yeast
Put in breadmaker in order they appear and put on dough cycle. Once completed, form into loaves, bread sticks anything you want.
*parmesan cheese, or cinnamon & sugar can be added to create something yummy too.
Given to me by Heber Tuft
1 loaf French or Italian bread, cut lengthwise
1 can chopped black olives
1 bunch (approx 6) green onions, chopped fine
1 stick margarine, melted
1/2 tbsp garlic powder
2 c mozzarella cheese
1/2 c mayo
Melt margarine + add all other ingredients. Spread on bread. Bake 350 degrees for approx. 20 min. Leave in longer if you prefer crispy, but watch closely.
From J. Benard a friend from BRWC
1- 2/3 c water
1-1/2 tsp vanilla
2 c pancake mix
1 c whole milk ricotta cheese
2/3 c frozen blueberries
Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 c of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with syrup.
2. Make in advance. The more you do ahead the less you will have to do when guests arrive.
3. Buy as much as you can. Just make a few things, they go a long way.
4. Make food that is familiar & comforting. Now is not the time to show off.
5. Have a really good time. This should be a no- brainer, but it needs to be stated.
She was giving these tips on one of her shows and I jotted them down because it made quite the impression on me. I'm good at going all out, but for a dinner party these are good to keep in mind.
1-1/2 lbs Manda Spicy Hot Sausage
6 cups of water
1 tsp onion powder (if you don't have real onions)
Hot sauce, to taste
1 tsp Worchestershire sauce
1 tsp salt
2 bay leaves
Cajun seasonings, your choice
3 cups cooked rice
Soak beans overnight in crockpot (not turned on) in the 6 cups of water. When ready to cook, add all ingredients to crockpot. Cook on low for 8 hrs or high for 4-5 hrs. Add more water if needed. For thicker gravy (which I love) mash some beans & cook a bit longer. Stir occasionally.
*low for 7-8 hrs I add about 1/4-1/2 cup of extra water if I won't be stirring it or watching it.
It doesn't hurt anything if you cook it for longer. Just blends the seasonings in more
1/4 c grated parmesan cheese
2 oz canned mushrooms/ drained
1/2 of an 8oz can of french fried onions
1 loaf (8oz) party rye bread, sliced
In a bowl stir together mayo, parmesan cheese, mushrooms & onion rings. Spread on lightly toasted party rye or pumpernickel. Place canapes on baking sheet & broil until bubbly.
These are awesome right out of the oven and are easy and perfect for parties.
From Paula Deen's Home-Cooking Show
1/2 c olive oil
1 bunch chopped scallions, white & green parts
2 (10-oz) boxes frozen chopped spinach, defrosted
2 tbls chopped fresh dill
3 xlarge eggs, lightly beaten
7 oz feta cheese, crumbled
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (Pepperidge Farm), defrosted overnight in the refrigerator
1/2 lb (2 sticks) unsalted butter, melted
1/2 c plain dry breadcrumbs
Preheat oven to 400 degrees.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 min or until soft. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add the scallions, dill, eggs, feta, salt and pepper and mix together.
Keep phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until all sheets have been used. Spoon 3/4 cup of spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. brush the top with butter and score the roll into 1-in rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake fore 12 min or until the edges are lightly browned. Serve warm.
from Barefoot Contessa
2 lbs. mushrooms
1 chub Jimmy Deans sausage
6 oz. cream cheese
Remove stems from mushrooms and chop. Brown sausage. Add mushroom stems & cream cheese. Stuff mixture in mushrooms. Bake @ 400 degrees for 10-15min.
1 box yellow cake mix (butter recipe is my fav)
1 small box of jello (your flavor of choice), make according to directions on box
1 container of cool whip
1 box instant pudding (I guess vanilla), make according to directions on box
Make yellow cake per instructions on box in 9 x 13 pan.. Once out of oven and still warm, poke holes in cake and pour jello mixture on top of cake. Spread pudding on top of cake, refrigerate for a couple of hours. When you refrigerate the cake the JELLO will set up and form in those holes that were poked in the cake. Top with Cool whip before serving.
*I hope I got everything right. I haven't made it yet, so I'll let yall know when I do. Just wanted to share and put on this blog before I lost the sheet of paper I scribbled it on. :)
In honor of football season starting up this weekend I thought I would post a favorite of mine to eat at my football parties.
Remove stem and seeds from poblano pepper; slice into thin strips. Arrange poblano strips. Combine chicken, seasoning mix and salt in a bowl. Arrange chicken over poblano strips. Cover baker (stone) with 15-in. square of Parchment Paper,tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
Drain and rinse black beans. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips. Grate cheese over baker using. Microwave,uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro and sprinkle over casserole.
Yield 6 servings
I used boneless skinless chicken breasts and it's yummy.
Just for the record, Markus claims this is his favorite cake I make. So I'm making it for our Anniversary. I found this recipe and immediately thought of my mother who used to make it all the time for my sister Angie's (I think) Birthday. So I made it for her bday a few years ago and also this year for Mother's Day. Which the Mother's Day cake was the best one yet. So if you dare, try it, but beware it might become your husband/wife/family's favorite and oh boy look out. It's not a quickie.
2 (10oz pkgs) chopped spinach, drained well
2-1/2 to 3 c Italian bread crumbs
1 Large onion chopped
¾ c melted butter
½ c Parmesan cheese
1 ½ tsp garlic salt
Mix all ingredients, cover and refrigerate overnight. Form into small bals 1-1/2 in balls. Pre heat 325 degrees for about 15 min or lightly browned.
The Advocate: Best of 2007
3 sleeves regular saltine crackers
1 pkg Hidden Valley Ranch Mix
1 tbls red pepper flakes
1/3 c canola oil
Mix ingredients together & pour over crackers. Let sit for 24hrs or so. I usually pour my mixture over the crackers in a gallon ziploc bag and make sure all the crackers have the mixture on them and store them in the bag too.
5 medium red potatoes
2 eggs per potato (hard boiled)
mayo (as much as needed)
2 tbsp oil
1 heaping spoon sweet relish
Cut potatoes in half and boil with peeling on until a fork can go in. Chop potatoes & eggs. (I'm pretty sure hers didn't have the skin on the potatoes, seems like I remember her saying when she gave me this recipe that the potatoes are easier to peel) Add the rest of the ingredients, mix well. Serve & Enjoy!