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Posts Tagged ‘delicious’

 

Be watching for details…please

stay tuned…I’m in the kitchen

stirring something up….

 

 

 

 

 

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The link below will take you to a collection of favorite Holiday recipes that was posted at my daughter Deb’s blog in 2008.  Some of the recipes included have been shared here before, but you’ll find several new (and maybe new-family-tradition to you) recipes, too.

Enjoy!

Holiday Recipe Collection

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OH.MY.GOODNESS!  This is revised version of an older recipe and is definitely one of my all-time favorites – ever – and I just have to share!  We will definitely be enjoying this at our next family brunch.  If you love cream cheese…and crescent rolls too…like I do…try it, you’ll like it!  It is mighty delicious!

CREAM CHEESE COFFEE CAKE

2-8 ozs. pkg. crescent rolls (they make a whole sheet now you know=)
2-8 ozs. blocks cream cheese, softened
1-1/2 cup sugar, divided
1 egg, separated
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup chopped nuts

Preheat oven to 350.  Spray  a 9″ X 13″ X 2″ baking dish, lightly with cooking spray. Spread first tube of rolls in bottom of pan, sealing perforations.  Beat cream cheese together with 1 cup sugar, egg yolk and vanilla.  Spread evenly over base. Spread second tube of rolls evenly over cream cheese mixture, sealing edges to pan.  Mix remaining 1/2 cup sugar, cinnamon and nuts.  Beat egg white slightly and brush evenly over rolls. Sprinkle with sugar-cinnamon-nut mixture and bake 30 – 35 minutes.  Serve warm.  Can be made a day ahead and refrigerated overnight.

GOBBLE!  SWOON!  MMM!

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pumpkin dipFrom now through Thanksgiving, I’m going to share some of my most favorite pumpkin recipes, so stock up on pumpkin….and stay tuned…

I’ve been making this yummy dip for years and often share the recipe.  It’s a little different than many dishes, and easy to make.  Hope it is a hit at your place too!!



PUMPKIN DIP

1 – 8 ozs. pkg. cream cheese, softened

2 cups powdered sugar

1 – 15 ozs. can solid pack pumpkin

1 T. ground cinnamon

1 T. pumpkin pie spice

1 tsp. frozen orange juice concentrate

In a medium bowl, blend cream cheese and powdered sugar until smooth.  Gradually mix in the pumpkin.  Stir in the cinnamon, pumpkin pie spice and orange juice until smooth and well blended.  Chill until serving. Let stand atleast 2 hours before serving to allow flavors to blend.

This is great to dip graham crackers, gingersnaps or apples in.

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taco-large

I know some of you women are working outside the home, and it always feels good when you can get a few things done ahead for dinner. This is one of those ideas that can help you prepare some simple-to-throw-together meals.

TACO MEAT

2 – 2/1-2 # ground beef
1 – 2 pkg. taco seasoning, according to taste
1/3 cup water

In a large skillet, brown the ground beef.  Break up the larger pieces with your wooden spoon and stir occasionally until no longer pink.  Drain – place back in skillet and stir in the seasoning.  Add the water and let it simmer a few minutes until liquid has evaporated.

When meat has cooled, place it in a container and refrigerate, or divide into 2 or 3 labeled freezer bags for use later. It can be frozen up to 3 months.  When ready to use – defrost in the microwave and heat through for a quick meal.

TACOS

10-12 flour tortillas (taco size)
1 tomato, chopped
1 small onion, chopped
lettuce, shredded
cheddar cheese, shredded
8 ozs. sour cream
To make the tortillas more pliable, place the stack of tortillas between damp paper towels and place in the microwave for 10 – 20 seconds on high.  Fill each tortilla with meat mixture and your favorite toppings.

(I love tacos with a crunch, and love to use the hard shell inside the soft shell, for easier eating).

TACO SALAD

1 head of lettuce, torn into pieces
5 plum tomatoes, diced
8 ozs. cheddar cheese, shredded
1 – 12 oz. bag nacho cheese or taco Doritos, crumbled
Catalina dressing
Prepare tomatoes, lettuce and cheese a day ahead. (Don’t use a knife to cut the lettuce – the edges will turn brown). Cover and store in refrigerator.  You may heat the meat a little, but not too much, because it will wilt the lettuce if added to the salad when it’s hot. Yield 8 – 10 servings

I recommend keeping everything separate – once you mix the tomatoes, lettuce, cheese & chips together, the leftover salad does not keep well.

Enjoy!

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egg

credit:bitzcelt

Here is how the American Egg Board says to hard-cook eggs….

Carefully place the eggs in a single layer in a pan and cover with cold water by atleast 1 inch. Put the lid on it, and heat until the water comes to a rolling boil.

Turn off the heat and keep the pot covered. If you have an electric stove, remove from hot burner and move to a cool one.

Let eggs stand about 12 minutes for medium eggs, 15 minutes for large, and 18 minutes for extra large.  Pour off the hot water, then run cold water and cover the eggs.  Let sit until the eggs are cool.

One of my own hints is before you are ready to peel the eggs, toss them against the side of the pan to crack them slightly, and they’ll peel a lot easier.  I chop them with my pastry blender in a bowl too – works great!

Now I just have to share my favorite egg salad recipe with you.  It has my favorite ingredient, cream cheese, so you know it’s gotta be awesome.  I find the salad ‘holds’ longer with cream cheese in it.(if need be – though we seem to eat it up faster). I normally make a double batch, because one bite leads to two…and then three…and then four…you get the picture.  *-*

SPECIAL EGG SALAD

4 ozs. reduced-fat cream cheese, softened

1/4 cup fat free or light mayo or Miracle Whip

1/2 tsp. sugar

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

6 hard-cooked eggs, chopped

12 slices whole wheat bread, toasted

6 lettuce leaves

In a small mixing bowl, beat the cream cheese until smooth.  Add the mayo, sugar, onion and garlic powders, salt and pepper; fold in the eggs (by hand).  Cover and refrigerate for 1 hour.  Serve on toast with lettuce.  Yield: 6 servings.

I’d love to know if you try it!

(Footnote: Just so you know, this is a great dish using regular cream cheese or mayo too)

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I’ve had the recipe for years in my files, but had never made them until recently.  I had to add the adjective to their name, as they are sooo yummy!!  Pretty easy too, but my suggestion is that you keep a sink or bowlful of soapy water nearby…not only are they a little messy to make, I found myself licking my fingers a lot too.  *-*  They make a great appetizer or snack anytime.

CHEESE BLINTZES

cheese blintzes12 ozs. block cream cheese
1/3 cup sugar
2 egg yolks
1/2 tsp. lemon juice
1 loaf sliced white bread
1-1/2 cups melted butter
1 cup sugar mixed with 1 Tb. cinnamon

Preheat oven to 350. Mix cream cheese, sugar, egg yolks and lemon juice until smooth.  Cut crust off each slice of bread and roll flat with a rolling pin.  Spread with cream cheese mixture and roll up into spiral, then cut in half.  Dip in butter, then in cinnamon/sugar mixture and place on ungreased cookie sheet.  Bake 15 minutes (or longer if you place them close together).  After they’re cooled, they can be frozen or chilled and reheated in the oven or microwave.

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