Wednesday, December 31, 2008
Monday, December 29, 2008
1 loaf French bread
Topping: 1 cup mayonnaise (no substitutions)
3/4 cup Parmesan cheese
1/2 cup finely chopped onion
Mix the topping ingredients together at least a day ahead of time.
To serve: Slice the bread in half lengthwise. Spread the topping on both halves of bread. Broil until topping turns light brown. Serve immediately.
Saturday, December 27, 2008
Mandarin Orange Salad
1/2 cup sliced almonds
3 T. sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup celery
2 whole green onions, chopped
11 oz. can mandarin oranges, drained
1 tsp. salt
dash of pepper
1/4 cup oil (I used canola oil)
1 TBSP. chopped parsley
2 TBSP. sugar
2 TBSP. vinegar
dash of Tabasco sauce
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving, add almonds and oranges. Toss with the dressings.
Recipe source: Aunt Phyllis--thanks!
Fresh Mozzerella Cheese, sliced
Plum Tomatoes, sliced ( I do ahead of time and drain on paper towels)
Garlic Expressions Oil (a garlic infused olive oil--found in the produce section)
Fresh basil, chopped (I forgot to buy some, so used dried basil..but fresh is best!)
Layer mozzerella cheese slices with the tomato slices. Sprinkle with basil. Pour the vinegar and oil over all to taste. Bon appetit!
Saturday, December 20, 2008
Thursday, December 18, 2008
Death by Chocolate Trifle
1 large package fudge brownie mix (for a 9 x 13 pan)
(1) 4 oz. package instant chocolate mousse mix
)8) 1 1/2 oz. toffee candy bars (like Heath bars), crushed
12 oz. whipped topping (I used Chocolate Cool Whip)
Prepare and bake brownie mix using package directions for a 9 x 13 baking pan. Let stand until cool and then crumble. Prepare mousse using package directions, omitting cooling step. Layer brownie crumbs, mousse, candy and whipped topping 1/2 at a time in a 3 quart trifle dish. Chill for 8 hours. Garnish with chocolate curls. Yield: 16 to 18 servings.
Recipe source: Beta Sigmi Phi "Company's Coming" cookbook
Weight watcher points: don't even bother counting! LOL
Tuesday, December 16, 2008
Cherry Cream Puff Ring
.....pulling out the filaments from the ring and top of ring:
...it kind of looks like a soft scrambled egg....
.....adding the pudding filling....
A festive Christmas dessert! Enjoy!
Sunday, December 14, 2008
Who can resist rich chewy caramel over crunchy pecans dipped in chocolate? Not me! These have become my new holiday favorite to make and give away. My good friend, Linda J., won 2nd place in a Taste of Home contest one year (sorry, can't remember which year now!) with this recipe. The only thing I do is not cook it as long as she did to make mine more like soft caramel and I dip mine in chocolate, rather than drizzle it. Yummy, yummy!
Monday, December 8, 2008
Sunday, December 7, 2008
3 Cups water
2 cups sugar
Mix the two in a saucepan and boil to dissolve the sugar. Let cool. Then add:
(1) 6 oz. can orange juice concentrate, thawed
3 cans water
2 cups mashed bananas
(1) 20 oz. can crushed pineapple, undrained
Pour into 5 oz. cups and freeze.
Makes (24) 5 oz. cups. Thaw 20 minutes prior to serving to make it slushy.
Saturday, December 6, 2008
Coconut Rum Crescent Rolls
2 cans crescent rolls
2 TBSP. butter, melted
2/3 cup sugar
2/3 cup shredded coconut
1 TBSP. rum extract
1/2 tsp. nutmeg
Heat oven to 350°. Grease a 9" x 13" pan. Separate crescent rolls into 4 rectangles total, firmly press perforations to seal. Brush with butter. In a small bowl, combine sugar, coconut, rum extract and nutmeg, sprinkle over rectangles. Starting with the shorter side, roll up rectangles and press to seal ends. Cut each roll into 3 slices. Arrange cut side up in pan. Bake 20 to 25 minutes. Drizzle glaze over warm rolls (let them cool off a bit from the oven, or the glaze will melt into the rolls). Serves 12.
Glaze: mix 1 cup confectioner's sugar, 2-3 TBSP. milk and 1/4 tsp. rum extract until it's smooth.