Cheesy Rotel Chicken
2 large boneless, skinless chicken breasts
Salt, pepper, cumin - to taste
1 can Rotel
Colby Jack cheese, shredded
Season chicken. Bake at 350 for 20-25 minutes until cooked through. Top with Rotel and cheese; return to oven until tomatoes are heated through and cheese is melted
Thursday, December 1, 2011
WINTER SPICED NUTS
WINTER SPICED NUTS
Serves: 4-6
1 cup whole almonds
1 cup whole peanuts
1 cup cashews
1 cup whole pecans
1/2 cup white granulated sugar
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ground ginger
1/2 tsp. Allspice
1/8 tsp. Ground cloves
Mix together all nuts and spices in a large bowl and store in an air-tight container
Serves: 4-6
1 cup whole almonds
1 cup whole peanuts
1 cup cashews
1 cup whole pecans
1/2 cup white granulated sugar
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ground ginger
1/2 tsp. Allspice
1/8 tsp. Ground cloves
Mix together all nuts and spices in a large bowl and store in an air-tight container
Beef-Stuffed Crescents
Beef-Stuffed Crescents
1 pound ground beef
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3 tubes (8 ounces each) refrigerated crescent rolls
In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.
Place point side down 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 11-14 minutes or until golden brown. Serve warm
1 pound ground beef
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3 tubes (8 ounces each) refrigerated crescent rolls
In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.
Place point side down 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 11-14 minutes or until golden brown. Serve warm
Yummy Cracker Snacks
Yummy Cracker Snacks
96 butter-flavored crackers
1 cup creamy peanut butter
1 cup marshmallow creme
2 pounds milk chocolate candy coating, melted
Holiday sprinkles, optional
Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.
* Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container
96 butter-flavored crackers
1 cup creamy peanut butter
1 cup marshmallow creme
2 pounds milk chocolate candy coating, melted
Holiday sprinkles, optional
Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.
* Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container
Strawberry Turnovers
Strawberry Turnovers
12 slices thin, soft white bread, crusts removed
1 pint strawberries, washed and chopped
6 tablespoons strawberry jam
Zest from 1 lemon
6 tablespoons butter, melted for brushing
Sour cream and powdered sugar for garnish
In a bowl combine strawberries, jam, and zest. Flatten bread with the palm
of your hand or a rolling pin. Mound 1 heaping tablespoon of the strawberry
mixture on the center of the bread. Fold bread over strawberries to form a
triangle. Brush both sides with melted butter. Place the turnovers on a
sheet tray and bake in a 400 degree oven for about 5 minutes per side until
golden. Dust with powdered sugar and serve with sour cream.
Variation: Spread center of bread with 1
teaspoon of peanut butter plus strawberry mixture
12 slices thin, soft white bread, crusts removed
1 pint strawberries, washed and chopped
6 tablespoons strawberry jam
Zest from 1 lemon
6 tablespoons butter, melted for brushing
Sour cream and powdered sugar for garnish
In a bowl combine strawberries, jam, and zest. Flatten bread with the palm
of your hand or a rolling pin. Mound 1 heaping tablespoon of the strawberry
mixture on the center of the bread. Fold bread over strawberries to form a
triangle. Brush both sides with melted butter. Place the turnovers on a
sheet tray and bake in a 400 degree oven for about 5 minutes per side until
golden. Dust with powdered sugar and serve with sour cream.
Variation: Spread center of bread with 1
teaspoon of peanut butter plus strawberry mixture
Pumpkin Pie Dessert
Pumpkin Pie Dessert
1 can pumpkin pie mix, this already contains the sugar and spices
1 - 12 oz can evaporated milk
4 eggs
1 yellow cake mix
1 c butter or margarine, melted
1 c. chopped nuts, opt.
Mix pumpkin pie mix, milk and eggs. Pour into 9x13-inch baking dish.
Sprinkle with dry cake mix. Drizzle melted butter over cake mix.
Sprinkle with nuts. Bake at 350 degrees for 1 hour
1 can pumpkin pie mix, this already contains the sugar and spices
1 - 12 oz can evaporated milk
4 eggs
1 yellow cake mix
1 c butter or margarine, melted
1 c. chopped nuts, opt.
Mix pumpkin pie mix, milk and eggs. Pour into 9x13-inch baking dish.
Sprinkle with dry cake mix. Drizzle melted butter over cake mix.
Sprinkle with nuts. Bake at 350 degrees for 1 hour
Eggnog Tube Cake
Eggnog Tube Cake
1 pkg. (18 1/4 oz.) white cake mix
1 pkg (3.9 oz.) instant vanilla pudding mix
4 eggs
1 cup eggnog
1/4 cup canola oil
2 tsp rum extract
1 1/2 tsp ground nutmeg
Glaze:
1 cup confectioners' sugar
1/4 tsp rum extract
3 - 4 tsp eggnog
In a large bowl, combine the cake mix, pudding mix, eggs, eggnog,
oil, extract, and nutmeg. Beat on medium speed for 2 minutes. Pour
into a well-greased 10-inch fluted tube pan. Bake at 350 F for 38-41
minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack for 10 minutes before inverting onto a
serving platter.
In a small bowl, combine the confectioners' sugar, extract, and
enough eggnog to achieve a drizzling consistency. Drizzle over the
cooled cake.
Makes 12 servings
1 pkg. (18 1/4 oz.) white cake mix
1 pkg (3.9 oz.) instant vanilla pudding mix
4 eggs
1 cup eggnog
1/4 cup canola oil
2 tsp rum extract
1 1/2 tsp ground nutmeg
Glaze:
1 cup confectioners' sugar
1/4 tsp rum extract
3 - 4 tsp eggnog
In a large bowl, combine the cake mix, pudding mix, eggs, eggnog,
oil, extract, and nutmeg. Beat on medium speed for 2 minutes. Pour
into a well-greased 10-inch fluted tube pan. Bake at 350 F for 38-41
minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack for 10 minutes before inverting onto a
serving platter.
In a small bowl, combine the confectioners' sugar, extract, and
enough eggnog to achieve a drizzling consistency. Drizzle over the
cooled cake.
Makes 12 servings
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