Monday, December 31, 2012
Bacon Crescents 1 package (8 ounces) cream cheese, softened 8 slices bacon, cooked, crumbled 1/3 cup grated Parmesan cheese 1/4 cup finely chopped onions 2 tablespoons chopped fresh parsley 1 tablespoon milk 2 cans (8 ounces each) refrigerated crescent dinner rolls Heat oven to 375 degrees. Mix all ingredients except crescent dough. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm
Bacon Crispies 1 pound hickory smoked bacon, cut slices in half 1/2 cup freshly grated Parmesan cheese 1 sleeve buttery rectangular crackers (such as Waverly Wafers) Preheat oven to 350 degrees. Place 1 teaspoon of Parmesan cheese on each cracker. Wrap each cheese cracker tightly with bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for about 40 minutes, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature.
Chocolate Chex Caramel Crunch 8 cups Chocolate Chex cereal 3/4 cup packed brown sugar 6 tablespoons butter or margarine 3 tablespoons light corn syrup 1/4 teaspoon baking soda 1/4 cup white vanilla baking chips Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container. 16 servings (1/2 cup each)
Friday, December 28, 2012
Teriyaki Windings 1/3 cup Realemon juice from concentrate 1/4 cup catsup 1/4 cup soy sauce 1/4 cup vegetable oil 2 T. brown sugar 1/4 t. garlic powder 1/4 t. pepper 3 lbs. chicken drummettes, or chicken wings, cut at joints and wing tips removed To make teriyaki marinade: mix all ingredients except chicken in shallow baking dish or freezer zip lock bag. Pour marinade over chicken. Cover and refrigerate at least 6 hours or overnight ( I marinated them overnight) turn occasionally. Preheat oven to 375. Arrange chicken on rack in foil lined pan. Reserve marinade. Bake 40 to 45 minutes, basting occasionally with reserved marinade. Refrigerate leftovers. This is a really good recipe, too. It’s quick and easy and delicious. Makes 3 dozen
Peanut Butter Ho Ho Cake 1 Duncan Hines devils food cake mix 1 cn Betty Crocker creamy deluxe Chocolate frosting 1/2 c Butter; room temp 5 TB Crisco 1 c Sugar 1/2 c Milk; room temperature 3 TB Flour 3/4 c Peanut butter Prepare cake mix and bake in a 9 By 13 Cake pan. Let cool. Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled
Shrimp Cocktail Dip 8 ounces cream cheese 1/2 pound fresh shrimp,shelled (small ones) 1 jar cocktail sauce assorted crackers Take the cream cheese out one hour before serving. Spoon and smooth into a small serving bowl and put shrimp on top of the cream cheese. Pour cocktail sauce over shrimp and cream cheese. Serve with an assortment of crackers.
Kentucky Bourbon Balls Candy 1 cup chopped nuts 5 tablespoons Kentucky bourbon 1/2 cup butter, softened 1 (16 ounce) package confectioners' sugar 18 ounces semisweet chocolate Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Ground Beef Puffs 1 lb. ground beef browned 1 pkg. dry onion soup mix 2 cups cheddar cheese 50-60 refrigerated buttermilk biscuits in the can When browning beef, add onion soup. Let cool and mix in cheese. Put about 1 tablespoon on a biscuit and pinch shut. Place pinched side down on cookie sheet. Bake according to directions on biscuit can. Serve with spicy mustard. Variation: Use taco seasoning instead of soup mix and jalapeno cheese. Serve with salsa
Sausage Stuffed Jalapenos 1 pound ground pork sausage 1 (8 ounce) package cream cheese, softened 1 cup shredded Parmesan cheese 1 pound large fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) bottle ranch dressing (optional) Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Bite Size Taco 1 pound ground beef 1 pkg. taco seasoning mix 2 cups French fried onions 1/4 cup chopped fresh cilantro 32 bite size round tortilla chips 3/4 cup sour cream 1 cup shredded cheddar cheese Cook beef in nonstick skillet over medium high heat 5 minutes or until browned; drain. Stir in taco seasoning mix, 3/4 cup water, 1 cup French fried onions and cilantro. Simmer 5 minutes or until flavors are blended. Stir often. Preheat oven to 350. Arrange tortilla chips on foil lined baking sheet. Top with beef mixture, sour cream, remaining onions and cheese. Bake 5 minutes or until cheese is melted and onions are golden. Makes 8 appetizer servings.
Breadsticks 1 tube Pillsbury refrigerated soft breadstick dough 1/4 cup butter, melted 1/4 tsp. garlic powder 1/4 tsp. dried basil leaves (I used Italian seasoning) Preheat oven to 350 degrees F. Separate breadstick dough pieces and place on ungreased baking sheet. In small bowl, combine butter and remaining ingredients. Drizzle this mixture over the breadsticks. Bake at 350 degrees F for 14-18 minutes until breadsticks are light golden brown. Serve warm.
Deep Fried Green Beans 1 pound fresh green beans, trimmed and cut to preferred length 1 cup buttermilk 2 cups all purpose flour 1 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon garlic powder Oil for deep frying Wash and trim green beans. Pat dry. Mix the flour, salt, pepper and garlic powder in bowl. Dip the green beans in buttermilk and then roll in the flour mixture. Deep fry until golden brown. Drain on paper towels.
Here is a yummy spread - dip ,,,for graham crackers,ginger snaps ect ect Peanut Honey Spread 1/2 cup butter, softened 1/2 cup crunchy or smooth peanut butter 1/4 cup honey Mix all the ingredients in serving/storage container. Store in the refrigerator. Bring to room temperature before serving.
Raisin-Nut Party Mix 1 (8 oz) jar dry roasted peanuts 1 (7 oz) jar dry roasted cashews 1 (6 oz) can roasted almonds 2 c bite-sized crispy wheat squares 3/4 c +2 Tbsp butter, melted 1 1/2 Tbsp soy sauce 1 1/2 Tbsp Worcstershire sauce 3 dashes hot sauce,, more or less,depending on your taste 1 c raisins Combine first 4 ingredients in a large bowl; stir well. Mix together the next 4 ingredients and pour this over the nut-cereal mixture.Spread half of the mixture into a 15x10x1" jellyroll pan and bake at 325 for 15 minutes. Repeat with remaining mixture. Stir in raisins when cooled. Store airtight. Yeild about 9 cups
Sweet Fruit Dip 1 (7 oz.) jar marshmallow cream 1 (8 oz.) pkg. cream cheese 1 (8 oz.) carton sour cream 1 (14 oz.) can sweetened condensed milk Combine all ingredients in container of an electric blender and blend until smooth. Chill at least for 1 hour. Serve with assorted fruits.
Thursday, December 27, 2012
White Trash Dip 1 pkg Sage flavored ground sausage 2- 8oz pkgs cream cheese 1- 10oz can diced tomatoes & green chilies (not drained) Brown sausage (Draining grease is optional but not required unless there is alot of it). Add the cream cheese and tomatoes. Cook until creamy consistancy. Serve with tortillas
Butterscotch Clusters 1 package of Butterscotch Chips 2 cups mini marshmallows 1 can Sweetened Condensed Milk 1 cup creamy peanut butter 1 tsp vanilla 2-1/4 cup peanuts Combine the first 3 ingredients in a sauce pan on the stove top on low heat. Stir constantly until melted, remove from heat. Add 1 cup of peanut butter (creamy), 1 tsp vanilla stir until well combined. Then mix in the peanuts and stir. After everything is mixed then you may drop them on wax or parchment paper in small clusters (or drop into mini muffin tin papers).