This is the one I made for Ashley's little party.
Artichoke Dip
1 cup mayo (I use fat-free)
8 oz. cream cheese
5 oz. parmesan cheese
4 oz. green chilies, mild
14 oz. artichoke hearts
Beat first four ingredients in mixer, then add artichoke hearts. Bake at 400° for 20 minutes.
Thursday, December 18, 2008
Vanilla Punch
This drink is soooo yummy and it is clear, so it won't stain carpet!
Vanilla Punch
5 Cups white sugar
2 Cups water
2 Tablespoons clear imitation vanilla extract
2 Tablespoons almond extract
Ginger ale or lemon-lime soda
In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extracts. Cool, and refrigerate. To serve, mix l cup syrup with 2 liters ginger ale or lemon-lime soda. Makes 4 cups syrup (36 servings).
Syrup can be refrigerated for several months.
Vanilla Punch
5 Cups white sugar
2 Cups water
2 Tablespoons clear imitation vanilla extract
2 Tablespoons almond extract
Ginger ale or lemon-lime soda
In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extracts. Cool, and refrigerate. To serve, mix l cup syrup with 2 liters ginger ale or lemon-lime soda. Makes 4 cups syrup (36 servings).
Syrup can be refrigerated for several months.
Homemade Oreos
I had a request for this recipe, so here it is.
Homemade Oreos
Cookie Part:
2 Devils Food Cake Mixes
4 Eggs
1 ¼ c. shortening
1 tsp. Vanilla
Mix all ingredients together. Roll into balls and place on cookie sheet. Bake at 350 for 8-10 minutes. (Note - I usually only cook for 8 or shorter, they are better if they are a little soft when you are done)
Filling:
1 tsp. vanilla
8 oz. cream cheese
2 lb. powdered sugar
1 ½ squares butter
about 1 Tbsp. milk, only to soften to taste
Mix & put between 2 cookies. (Note – I usually only make ½ or ¾ of this filling. It makes a lot.)
I always put these in the fridge or freeze them. If you've cooked them soft it makes them dense and then they are extra yummy.
Homemade Oreos
Cookie Part:
2 Devils Food Cake Mixes
4 Eggs
1 ¼ c. shortening
1 tsp. Vanilla
Mix all ingredients together. Roll into balls and place on cookie sheet. Bake at 350 for 8-10 minutes. (Note - I usually only cook for 8 or shorter, they are better if they are a little soft when you are done)
Filling:
1 tsp. vanilla
8 oz. cream cheese
2 lb. powdered sugar
1 ½ squares butter
about 1 Tbsp. milk, only to soften to taste
Mix & put between 2 cookies. (Note – I usually only make ½ or ¾ of this filling. It makes a lot.)
I always put these in the fridge or freeze them. If you've cooked them soft it makes them dense and then they are extra yummy.
Monday, December 15, 2008
Penne Rustica (Macaroni Grill)
This makes an absolute ton, so if you aren't feeding an army you can probably cut it by 1/2. Even when I just made this, I think I probably only used 2 bags of penne instead of 3 and it barely fit in the pan and was a little extra saucy. But it is so good!
Penne Rustica (Macaroni Grill)
1 oz. pancetta or bacon
18 shrimp, peeled and deveined
12 oz. chicken, grilled and sliced
4 ½ c. gratinata sauce (see recipe)
48 oz. penne pasta, cooked
3 Tbs. pimentos
6 oz. or 1½ sticks butter
1 Tbs. shallots, chopped
1 pinch salt
1 pinch pepper
1 c. parmesan cheese
½ tsp. paprika
6 sprigs fresh rosemary
Sauté pancetta or bacon until begins to brown. Add butter, shallots and shrimp. Cook until shrimp is evenly pink, but still translucent. Add chicken, salt, and pepper. Mix thoroughly. Add sauce and ½ c. cheese and simmer until thickened. In large bowl, combine chicken mixture with pasta. Place in 9 x 13 casserole dish (or individual baking dishes). Top with remaining cheese and pimentos. Sprinkle with paprika. Bake at 475° for 10-15 minutes. Garnish with rosemary sprigs.
Gratinata Sauce (Macaroni Grill)
2 Tbs. butter
2 Tbs. garlic, chopped
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. rosemary, chopped
1 c. Marsala wine (or diluted cranberry juice or red grape juice)
¼ tsp. cayenne pepper
8 c. heavy cream
Sauté garlic, butter, and rosemary until garlic begins to brown. Add wine substitute and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. This sauce goes well with pasta.
Penne Rustica (Macaroni Grill)
1 oz. pancetta or bacon
18 shrimp, peeled and deveined
12 oz. chicken, grilled and sliced
4 ½ c. gratinata sauce (see recipe)
48 oz. penne pasta, cooked
3 Tbs. pimentos
6 oz. or 1½ sticks butter
1 Tbs. shallots, chopped
1 pinch salt
1 pinch pepper
1 c. parmesan cheese
½ tsp. paprika
6 sprigs fresh rosemary
Sauté pancetta or bacon until begins to brown. Add butter, shallots and shrimp. Cook until shrimp is evenly pink, but still translucent. Add chicken, salt, and pepper. Mix thoroughly. Add sauce and ½ c. cheese and simmer until thickened. In large bowl, combine chicken mixture with pasta. Place in 9 x 13 casserole dish (or individual baking dishes). Top with remaining cheese and pimentos. Sprinkle with paprika. Bake at 475° for 10-15 minutes. Garnish with rosemary sprigs.
Gratinata Sauce (Macaroni Grill)
2 Tbs. butter
2 Tbs. garlic, chopped
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. rosemary, chopped
1 c. Marsala wine (or diluted cranberry juice or red grape juice)
¼ tsp. cayenne pepper
8 c. heavy cream
Sauté garlic, butter, and rosemary until garlic begins to brown. Add wine substitute and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. This sauce goes well with pasta.
Sunday, December 14, 2008
Peanut Butter Balls
These are the ones I made for the Finals BBQ a while back. Man, can you tell I'm on a sugar kick!
Peanut Butter Balls
½ c. butter (softened)
2 c. creamy peanut butter
3 ½ c. powder sugar (1 box)
3 c. Rice Krispies cereal
Chocolate chips (divided)
Paraffin wax or 2 Tbs. shortening
Put all ingredients together and mix with hands. Roll into 1- or ½- inch balls. Melt chocolate chips and paraffin wax (or shortening) together. Dip balls into chocolate and place on wax paper to cool. I like to keep these in the freezer to store them so they don't melt quite so fast when serving them.
Peanut Butter Balls
½ c. butter (softened)
2 c. creamy peanut butter
3 ½ c. powder sugar (1 box)
3 c. Rice Krispies cereal
Chocolate chips (divided)
Paraffin wax or 2 Tbs. shortening
Put all ingredients together and mix with hands. Roll into 1- or ½- inch balls. Melt chocolate chips and paraffin wax (or shortening) together. Dip balls into chocolate and place on wax paper to cool. I like to keep these in the freezer to store them so they don't melt quite so fast when serving them.
Oreo Popcorn
Christmas always gets me in the mood for fun new treats! Try this one... YUMMY! A little messy for the kids but so good.
Oreo Popcorn
20 Oreo cookies, finely crumbled
1/3 c. cocoa
1 tsp. salt
1/2 c. oil
1/2 c. sugar
1/2 c. popcorn kernels
20 Oreo cookies, broken
In a bowl, mix 1st 3 ingredients. Set aside. Place oil & sugar in a large pot & stir until combined. Pour popcorn kernels on top. Place lid on top & cook over medium heat. When kernels begin to pop, shake pot back & forth frequently until popping almost stops. Quickly remove from heat. Sprinkle 1/2 of dry mixture over hot popcorn & stir with wooden spoon. Stir in remaining mixture until popcorn is evenly coated. Add broken cookies & mix lightly. Cool & store in an airtight container. This recipe can also be made in a Whirly Pop.
Oreo Popcorn
20 Oreo cookies, finely crumbled
1/3 c. cocoa
1 tsp. salt
1/2 c. oil
1/2 c. sugar
1/2 c. popcorn kernels
20 Oreo cookies, broken
In a bowl, mix 1st 3 ingredients. Set aside. Place oil & sugar in a large pot & stir until combined. Pour popcorn kernels on top. Place lid on top & cook over medium heat. When kernels begin to pop, shake pot back & forth frequently until popping almost stops. Quickly remove from heat. Sprinkle 1/2 of dry mixture over hot popcorn & stir with wooden spoon. Stir in remaining mixture until popcorn is evenly coated. Add broken cookies & mix lightly. Cool & store in an airtight container. This recipe can also be made in a Whirly Pop.
Corn Pop Treats
So, this defintely is not a healthy snack, but a great munchy treat for the holidays! Beau's Grandma would always make it and I love it!
Corn Pops Treat
½ box Rice Chex cereal
½ box Sugar Pops cereal
2 c. almonds
2 c. shredded coconut
1 stick butter
1 stick margarine
1 c. corn syrup
1 c. sugar
In large bowl combine 1st 4 ingredients. In large pot, melt butters then add sugars. Bring to full boil & continue boiling for 4 minutes stirring constantly. Stir liquid into dry mix & spread out on greased cookie sheet. Allow to cool, then break apart & return to bowl.
Corn Pops Treat
½ box Rice Chex cereal
½ box Sugar Pops cereal
2 c. almonds
2 c. shredded coconut
1 stick butter
1 stick margarine
1 c. corn syrup
1 c. sugar
In large bowl combine 1st 4 ingredients. In large pot, melt butters then add sugars. Bring to full boil & continue boiling for 4 minutes stirring constantly. Stir liquid into dry mix & spread out on greased cookie sheet. Allow to cool, then break apart & return to bowl.
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