Ingredients:
4 lbs. sweet potatoes, peeled and cut into 1 inch pieces
2/3 cup packed brown sugar
5 tblsp. butter
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows (or more :o)
Directions:
*Preheat oven to 375 degrees.
*Arrange potatoes in 13 x 9 x 2 inch glass baking dish.
*Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. *Bring to boil, stirring until sugar dissolves.
*Pour over potatoes; toss to coat.
*Cover dish tightly with foil.
*Bake potatoes 50 minutes.
*Uncover, smash up potatoes and cook for about another 20 minutes or so.
*Increase oven temp to 500 degrees.
*Top potatoes with marshmallows.
*Return to oven and bake until marshmallows begin to melt and turn brown… about 3 minutes.
Submitted by: Annie Distelzweig
Showing posts with label *Annie Distelzweig. Show all posts
Showing posts with label *Annie Distelzweig. Show all posts
Sunday, November 14, 2010
Hoolies Cornbread Stuffing
Ingredients:
12 cups cubed (1 inch) day old cornbread
4 tbs olive oil
4 tbs dried thyme
2 lbs bulk sausage meat
4 cups chopped onion
4 cups chopped celery
2 tbs finely minced garlic
2 tsp dried sage leaves crumbled ( don’t use powdered sage)
2 tart apples, coarsely chopped
1 cup dried cranberries or cherries
1 cup pitted prunes, halved
2 cups chicken broth
Salt and pepper to taste
Directions:
*Toss the cornbread, 2 tbs of olive oil, thyme, salt and pepper in a bowl.
*Layout on baking sheet and toast in a 350 degree oven for 15 minutes.
*Brown sausage in a pot over medium heat, breaking up the clumps.
*Remove to a bowl with a slotted spoon and discard the fat.
*Place the remaining olive oil in the pot and cook the onions, celery, garlic and sage over medium-low heat for 20 minutes.
*Add cubed bread crumbs and sausage, then add apples, cranberries (cherries) and prunes.
*Toss well. Drizzle with broth to moisten as desired.
*Toss well and let cool before stuffing the Turkey.
*Makes enough to stuff an 18 pound turkey
Submitted by: Annie Distelzweig
12 cups cubed (1 inch) day old cornbread
4 tbs olive oil
4 tbs dried thyme
2 lbs bulk sausage meat
4 cups chopped onion
4 cups chopped celery
2 tbs finely minced garlic
2 tsp dried sage leaves crumbled ( don’t use powdered sage)
2 tart apples, coarsely chopped
1 cup dried cranberries or cherries
1 cup pitted prunes, halved
2 cups chicken broth
Salt and pepper to taste
Directions:
*Toss the cornbread, 2 tbs of olive oil, thyme, salt and pepper in a bowl.
*Layout on baking sheet and toast in a 350 degree oven for 15 minutes.
*Brown sausage in a pot over medium heat, breaking up the clumps.
*Remove to a bowl with a slotted spoon and discard the fat.
*Place the remaining olive oil in the pot and cook the onions, celery, garlic and sage over medium-low heat for 20 minutes.
*Add cubed bread crumbs and sausage, then add apples, cranberries (cherries) and prunes.
*Toss well. Drizzle with broth to moisten as desired.
*Toss well and let cool before stuffing the Turkey.
*Makes enough to stuff an 18 pound turkey
Submitted by: Annie Distelzweig
Monday, September 20, 2010
Light Alfredo Sauce
Ingredients:
1/4 C Margarine (I use lowfat, olive oiil based ones...or brummel and brown with yogurt)
1/4 C Flour
2 c fat free half and half (you can substitute 2% milk...but dont use skim)
1 cup water
2 chicken boullon cubes (I use the paste Better than bullion paste and add a little extra to make it richer) DONT USE LIQUID CHICKEN STOCK unless you delete the water!!!!
2 heaping tbsp parm cheese (if you are really wanting this to be light, you can delete this. sounds crazy...but I swear it is still delicious!!!)
Directions:
*Melt margarine in pan...stir in flour until well blended (a whisk works well).
*Gradually stir in milk, water, and boullion.
*Cook, stirring constantly until sauce is slightly thickened.
*Stir in cheese and heat until melted...
*Toss with pasta
Note: I typically double this recipe just to have a little extra sauce:)
Note: For a meal you can top with additional veggies like broccoli etc. Or you can make a caprese topping with balsamic. If you are wanting to add a little protein, it is also really good with grilled chicken or shrimp. Or you can pour it over tortellini or ravioli if you are not worried about calories.
Note: My kids LOVE this and will eat it 2-3 nights in a row!!!
Submitted by: Annie Distelzweig
1/4 C Margarine (I use lowfat, olive oiil based ones...or brummel and brown with yogurt)
1/4 C Flour
2 c fat free half and half (you can substitute 2% milk...but dont use skim)
1 cup water
2 chicken boullon cubes (I use the paste Better than bullion paste and add a little extra to make it richer) DONT USE LIQUID CHICKEN STOCK unless you delete the water!!!!
2 heaping tbsp parm cheese (if you are really wanting this to be light, you can delete this. sounds crazy...but I swear it is still delicious!!!)
Directions:
*Melt margarine in pan...stir in flour until well blended (a whisk works well).
*Gradually stir in milk, water, and boullion.
*Cook, stirring constantly until sauce is slightly thickened.
*Stir in cheese and heat until melted...
*Toss with pasta
Note: I typically double this recipe just to have a little extra sauce:)
Note: For a meal you can top with additional veggies like broccoli etc. Or you can make a caprese topping with balsamic. If you are wanting to add a little protein, it is also really good with grilled chicken or shrimp. Or you can pour it over tortellini or ravioli if you are not worried about calories.
Note: My kids LOVE this and will eat it 2-3 nights in a row!!!
Submitted by: Annie Distelzweig
Santa Fe Dip
Ingredients:
2 C. (8 oz.) shredded cheddar cheese
1 C. (4 oz.) shredded jalapeno monterey-jack cheese
½ C. mayonnaise
1 reg.-size can (14 oz.) whole kernel corn, drained
1 small can (8 oz.) cream corn
1 (4 oz.) can chopped green chilies
2 t. minced garlic
1 t. cilantro (optional)
1 med. Tomato, seeded & diced
¼ C. purple onion, finely chopped or scallions, thinly sliced
2 T. snipped fresh cilantro
Directions:
*Stir together cheeses, mayo, corn, peppers & garlic.
*Spread mixture into a 9” quiche dish or pie plate. (Can cover & chill up to 24 hrs.)
*Combine tomato, onion & cilantro to make a relish.
*Bake cheese mixture at 350F for 25-30 min.
*Spoon relish mixture into center.
*Serve w/ tortilla chips.
Notes: Recipe easily doubles to feed larger group, use a 9x13” baking dish or 3-qt. casserole dish
Notes: I use the “fiesta corn” (has red & green peppers mixed in)
Submitted by: Annie Distelzweig
2 C. (8 oz.) shredded cheddar cheese
1 C. (4 oz.) shredded jalapeno monterey-jack cheese
½ C. mayonnaise
1 reg.-size can (14 oz.) whole kernel corn, drained
1 small can (8 oz.) cream corn
1 (4 oz.) can chopped green chilies
2 t. minced garlic
1 t. cilantro (optional)
1 med. Tomato, seeded & diced
¼ C. purple onion, finely chopped or scallions, thinly sliced
2 T. snipped fresh cilantro
Directions:
*Stir together cheeses, mayo, corn, peppers & garlic.
*Spread mixture into a 9” quiche dish or pie plate. (Can cover & chill up to 24 hrs.)
*Combine tomato, onion & cilantro to make a relish.
*Bake cheese mixture at 350F for 25-30 min.
*Spoon relish mixture into center.
*Serve w/ tortilla chips.
Notes: Recipe easily doubles to feed larger group, use a 9x13” baking dish or 3-qt. casserole dish
Notes: I use the “fiesta corn” (has red & green peppers mixed in)
Submitted by: Annie Distelzweig
Tortilla Chip Mix
Ingredients:
2 Large Tomatoes (chopped)
2 Semi Soft Avocadoes (chopped)
½ onion chopped (or more if desired)
1 Bunch of Cilantro cut/chopped
1 small can of chopped or diced Green Chili’s
1 small can White Corn( drained)
1 can of Black Beans (drain and rinse)
1 can chopped olives (optional)
Garlic Salt to taste
1 Package of Good Seasonings Italian Dressing (make per directions on package) (I use about ¾ of the dressing)
Directions:
*Mix all ingredients together in a large bowl.
*Best if refrigerated for 2 hours prior to serving. Stir again before eating.
*Serve with tortilla chips.
Personal Notes: This beats any salsa dip!
Source: "My friend Lola Edwards"
Submitted by: Annie Distelzweig
2 Large Tomatoes (chopped)
2 Semi Soft Avocadoes (chopped)
½ onion chopped (or more if desired)
1 Bunch of Cilantro cut/chopped
1 small can of chopped or diced Green Chili’s
1 small can White Corn( drained)
1 can of Black Beans (drain and rinse)
1 can chopped olives (optional)
Garlic Salt to taste
1 Package of Good Seasonings Italian Dressing (make per directions on package) (I use about ¾ of the dressing)
Directions:
*Mix all ingredients together in a large bowl.
*Best if refrigerated for 2 hours prior to serving. Stir again before eating.
*Serve with tortilla chips.
Personal Notes: This beats any salsa dip!
Source: "My friend Lola Edwards"
Submitted by: Annie Distelzweig
Easy Vegetarian Tortilla Pie
Ingredients:
4 large flour tortillas
3 cups grated cheese, I recommend sharp cheddar or Monterey Jack
1 cup rice, prepared according to instructions
1 can beans, cooked (we used black beans)
2 cups spinach, chopped and coated lightly with salt and vinegar or a light Italian dressing
2 tomatoes, chopped
1 onion, your choice, diced or chopped finely
Butter
Chiles, peppers, or pickled jalapenos, sliced
2 tablespoons chili powder
Chopped avocado
Chopped cilantro
Sour cream
Salsa
Directions:
*Preheat oven to 350°F.
*Butter the bottoms and sides of a baking dish, which optimally should be the same size as your tortillas. (In my case this wasn’t possible, so I just origami-style folded my tortillas to fit!)
*Butter and place one tortilla on the bottom of the pie dish, and sprinkle some cheese over it.
*Add a layer of each filling ingredient (cheese, rice, tomatoes, spinach, beans, onions and peppers) and continue buttering each tortilla and layering ingredients. You can go as high as you want, we stopped at four layers. (Don’t forget to season each layer with a bit of chili powder!)
*Top off your layers with one last flour tortilla.
*Spread a little butter over the surface of this tortilla.
*Cover the dish with aluminum foil.
*Bake in oven for 30 minutes at 350°F.
*Remove the foil and crank the temperature to 400°F.
*Cook for 15-20 minutes, until the top is lightly browned and cheese is bubbly.
*Remove from oven.
*Let stand for 10 minutes.
*Cut into quarters.
Serve with chopped avocados, cilantro, salsa, and/or sour cream.
Serves: 4
Source: My friend Rachel Wynn
Submitted by: Annie Distelzweig
4 large flour tortillas
3 cups grated cheese, I recommend sharp cheddar or Monterey Jack
1 cup rice, prepared according to instructions
1 can beans, cooked (we used black beans)
2 cups spinach, chopped and coated lightly with salt and vinegar or a light Italian dressing
2 tomatoes, chopped
1 onion, your choice, diced or chopped finely
Butter
Chiles, peppers, or pickled jalapenos, sliced
2 tablespoons chili powder
Chopped avocado
Chopped cilantro
Sour cream
Salsa
Directions:
*Preheat oven to 350°F.
*Butter the bottoms and sides of a baking dish, which optimally should be the same size as your tortillas. (In my case this wasn’t possible, so I just origami-style folded my tortillas to fit!)
*Butter and place one tortilla on the bottom of the pie dish, and sprinkle some cheese over it.
*Add a layer of each filling ingredient (cheese, rice, tomatoes, spinach, beans, onions and peppers) and continue buttering each tortilla and layering ingredients. You can go as high as you want, we stopped at four layers. (Don’t forget to season each layer with a bit of chili powder!)
*Top off your layers with one last flour tortilla.
*Spread a little butter over the surface of this tortilla.
*Cover the dish with aluminum foil.
*Bake in oven for 30 minutes at 350°F.
*Remove the foil and crank the temperature to 400°F.
*Cook for 15-20 minutes, until the top is lightly browned and cheese is bubbly.
*Remove from oven.
*Let stand for 10 minutes.
*Cut into quarters.
Serve with chopped avocados, cilantro, salsa, and/or sour cream.
Serves: 4
Source: My friend Rachel Wynn
Submitted by: Annie Distelzweig
Wednesday, September 8, 2010
AMAZING Apple Dip!!!!
Ingredients:
1/2 cup brown sugar
1/2 cup regular sugar
8oz cream cheese
2 TBSP caramel (use the caramel topping for ice cream)
Directions:
*Mix all together and serve with apples
*Personal note: I use the 1/3 less fat cream cheese and it still tastes yummy.
Submitted by: Annie Distelzweig
1/2 cup brown sugar
1/2 cup regular sugar
8oz cream cheese
2 TBSP caramel (use the caramel topping for ice cream)
Directions:
*Mix all together and serve with apples
*Personal note: I use the 1/3 less fat cream cheese and it still tastes yummy.
Submitted by: Annie Distelzweig
Chunky Corn Chowder
Ingredients:
3 slices of bacon, chopped
1 lb. (3 cans) chicken
1 medium onion, chopped
2 large celery stocks, chopped
5 cups (4 cans) Chicken broth, divided
4 cups (3 cans) while sweet kernel corn, divided
1 large potatoe, peeled and diced
½ teaspoon of salt
1 cup heavy whipping cream
2 tablespoons of parsley
1/8 teaspoon of white pepper
Directions:
*Cook bacon in large pan.
*Remove bacon and keep bacon grease in pan.
*Add the chicken, onion and celery to bacon grease in pan.
*Cook on medium heat for 10-15 minutes.
*In a blender, combine 1 cup of chicken broth with 2 cups of corn and puree.
*In a large pot, mix pureed corn with 2 cups of chicken broth, 2 cups of corn, diced potatoes and salt.
*Bring to a boil, then simmer for 20 minutes while pot is partially covered.
*Next, stir bacon into pot, along with the chicken mixture, heavy whipping cream, 1 cup of chicken broth, parsley and white pepper.
*Simmer for another 2-3 minutes.
*Serve warm or store in fridge.
Submitted by: Annie Distelzweig
3 slices of bacon, chopped
1 lb. (3 cans) chicken
1 medium onion, chopped
2 large celery stocks, chopped
5 cups (4 cans) Chicken broth, divided
4 cups (3 cans) while sweet kernel corn, divided
1 large potatoe, peeled and diced
½ teaspoon of salt
1 cup heavy whipping cream
2 tablespoons of parsley
1/8 teaspoon of white pepper
Directions:
*Cook bacon in large pan.
*Remove bacon and keep bacon grease in pan.
*Add the chicken, onion and celery to bacon grease in pan.
*Cook on medium heat for 10-15 minutes.
*In a blender, combine 1 cup of chicken broth with 2 cups of corn and puree.
*In a large pot, mix pureed corn with 2 cups of chicken broth, 2 cups of corn, diced potatoes and salt.
*Bring to a boil, then simmer for 20 minutes while pot is partially covered.
*Next, stir bacon into pot, along with the chicken mixture, heavy whipping cream, 1 cup of chicken broth, parsley and white pepper.
*Simmer for another 2-3 minutes.
*Serve warm or store in fridge.
Submitted by: Annie Distelzweig
Natalie's Iced Coffee
Ingredients:
Starbucks ESPRESSO roast (You MUST use Starbucks espresso roast beans. It's critical to the flavor. :) They sell it at the commissary here....)
2 TBSP Hershey's syrup (or as much as you prefer)
1 TBSP sugar (or as much as you prefer)
Directions:
*Brew up some espresso roast.
*Fill a water glass 3/4 full of ice cubes.
*Pour in Hershey's syrup and sugar.
*Pour a little more than 1/2 full with coffee, mix it all together and then top off with milk. Mmmm.....(Jasmine puts a lil' something extra in hers, though. ;-D)
Serves: 1
Submitted by: Annie Distelzweig
Starbucks ESPRESSO roast (You MUST use Starbucks espresso roast beans. It's critical to the flavor. :) They sell it at the commissary here....)
2 TBSP Hershey's syrup (or as much as you prefer)
1 TBSP sugar (or as much as you prefer)
Directions:
*Brew up some espresso roast.
*Fill a water glass 3/4 full of ice cubes.
*Pour in Hershey's syrup and sugar.
*Pour a little more than 1/2 full with coffee, mix it all together and then top off with milk. Mmmm.....(Jasmine puts a lil' something extra in hers, though. ;-D)
Serves: 1
Submitted by: Annie Distelzweig
Merlot Meatballs
Ingredients:
1 bottle of Merlot....a little for cooking...the rest to entertain you while you cook :)
1lb ground beef
1lb ground sausage (your choice...you can spice these up with spicy sausage!!!) --- Do not just double the ground beef...you have to have the sausage to make them moist and yummo!!!
Italian bread crumbs (about 1 cup)
Parmesaen cheese (about 1/2 cup...more if you like)
2 tablespoons minced or chopped garlic
A few shakes of garlic salt
Salt and pepper to taste
Italian seasoning (1-2 tablespoons...adjust is sausage is already flavored with sage etc)
2 eggs
Your favorite red sauce and pasta of your choice
Directions:
*Mix all ingredients and then add a splash of Merlot (be careful mixing if you just got a mani...you can stain your hands red with the wine!!!)
*Roll into meatballs (whatever size you like)
*Dip in Merlot and then place on a foil lined baking sheet.
*Bake at 350 for half hour.
*Add to your favorite sauce (your favorite red sauce)
*Add pasta (of your choice....)
*Garnish with parmesan cheese:)
Enjoy with remainder of bottle of wine!!!!
Serves: 6-8
Submitted by: Annie Distelzweig
1 bottle of Merlot....a little for cooking...the rest to entertain you while you cook :)
1lb ground beef
1lb ground sausage (your choice...you can spice these up with spicy sausage!!!) --- Do not just double the ground beef...you have to have the sausage to make them moist and yummo!!!
Italian bread crumbs (about 1 cup)
Parmesaen cheese (about 1/2 cup...more if you like)
2 tablespoons minced or chopped garlic
A few shakes of garlic salt
Salt and pepper to taste
Italian seasoning (1-2 tablespoons...adjust is sausage is already flavored with sage etc)
2 eggs
Your favorite red sauce and pasta of your choice
Directions:
*Mix all ingredients and then add a splash of Merlot (be careful mixing if you just got a mani...you can stain your hands red with the wine!!!)
*Roll into meatballs (whatever size you like)
*Dip in Merlot and then place on a foil lined baking sheet.
*Bake at 350 for half hour.
*Add to your favorite sauce (your favorite red sauce)
*Add pasta (of your choice....)
*Garnish with parmesan cheese:)
Enjoy with remainder of bottle of wine!!!!
Serves: 6-8
Submitted by: Annie Distelzweig
Anne Marie's Stuffed Pepper Soup
Ingredients:
1 1/2 lbs ground beef
1 large onion (chopped in small pieces)
2 large green peppers (chopped in 1-inch squares)
Pepper (a few dashes)
1/2 tsp marjoram
1/2 tsp basil
2 cans Rotel diced tomatoes w/ chilis
1 small can chopped chilis
1 small jar roasted red peppers (7oz), (dice them up)
2 cans tomato soup
1/2 can water
1 can chicken broth (14 oz)
2 bay leaves
1/4 cup sugar
1 tsp or clove of garlic
1 extra large boil in a bag white rice (or 2 small bags)
Directions:
*Cook ground beef, drain and rinse it
*Put back in pan w/ onions, green pepper, & garlic.
*Fry them (no added oil) and sprinkle marjoram on top.
*Cook just until veggies are soft. (about 10-15 minutes)
*Add broth, tomatoes, chilis, roasted red peppers, soup, water, bay leaves, sugar, pepper, and basil.
*Cook on simmer to warm for about 30 minutes
*Meanwhile, boil rice
*Add rice & cook for another 30 minutes
*Turn off & let sit for dinner (up to 1-2 hours), if making farther ahead, then put into fridge and warm back up later. (may need to add more water if warming later b/c rice absorbs water)
Submitted by: Annie Distelzweig
1 1/2 lbs ground beef
1 large onion (chopped in small pieces)
2 large green peppers (chopped in 1-inch squares)
Pepper (a few dashes)
1/2 tsp marjoram
1/2 tsp basil
2 cans Rotel diced tomatoes w/ chilis
1 small can chopped chilis
1 small jar roasted red peppers (7oz), (dice them up)
2 cans tomato soup
1/2 can water
1 can chicken broth (14 oz)
2 bay leaves
1/4 cup sugar
1 tsp or clove of garlic
1 extra large boil in a bag white rice (or 2 small bags)
Directions:
*Cook ground beef, drain and rinse it
*Put back in pan w/ onions, green pepper, & garlic.
*Fry them (no added oil) and sprinkle marjoram on top.
*Cook just until veggies are soft. (about 10-15 minutes)
*Add broth, tomatoes, chilis, roasted red peppers, soup, water, bay leaves, sugar, pepper, and basil.
*Cook on simmer to warm for about 30 minutes
*Meanwhile, boil rice
*Add rice & cook for another 30 minutes
*Turn off & let sit for dinner (up to 1-2 hours), if making farther ahead, then put into fridge and warm back up later. (may need to add more water if warming later b/c rice absorbs water)
Submitted by: Annie Distelzweig
Sauerkraut
Ingredients:
1/2 cup butter
2 medium onions, chopped
2 (16 ounce) jars sauerkraut
1 (12 fluid ounce) can cola-flavored carbonated beverage
1/2 cup water (optional)
Directions:
*Melt the butter in a large skillet or Dutch oven over medium heat.
*Saute onions in butter until translucent.
*Stir in the sauerkraut and cola.
*Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking.
*Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.
Submitted by: Annie Distelzweig
1/2 cup butter
2 medium onions, chopped
2 (16 ounce) jars sauerkraut
1 (12 fluid ounce) can cola-flavored carbonated beverage
1/2 cup water (optional)
Directions:
*Melt the butter in a large skillet or Dutch oven over medium heat.
*Saute onions in butter until translucent.
*Stir in the sauerkraut and cola.
*Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking.
*Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.
Submitted by: Annie Distelzweig
Thursday, July 29, 2010
Easy Fruit Cheesecakes
Ingredients:
24 Vanilla Wafers
3 8oz packages of cream cheese (softened)
1 cup sugar
1 t vanilla
1/4 t nutmeg
3 eggs
Directions:
*Heat oven to 350
*Line 24 muffin cups and place a vanilla wafer in the bottom of each cup.
*In large bowl, combine cream cheese, sugar, nutmeg, vanilla and eggs.
*Beat at medium speed scraping sides of bowl occasionally.
*Pour mixture into prepared muffin cups, filling 2/3 full.
*Bake for 20-25 minutes or until set.
*Once cooled top with any fruit or prepared pie filling.
Source: I got this recipe from Cara Hammond while at Osan AB...HARRUMPH!!!!
Submitted by: Annie Distelzweig
24 Vanilla Wafers
3 8oz packages of cream cheese (softened)
1 cup sugar
1 t vanilla
1/4 t nutmeg
3 eggs
Directions:
*Heat oven to 350
*Line 24 muffin cups and place a vanilla wafer in the bottom of each cup.
*In large bowl, combine cream cheese, sugar, nutmeg, vanilla and eggs.
*Beat at medium speed scraping sides of bowl occasionally.
*Pour mixture into prepared muffin cups, filling 2/3 full.
*Bake for 20-25 minutes or until set.
*Once cooled top with any fruit or prepared pie filling.
Source: I got this recipe from Cara Hammond while at Osan AB...HARRUMPH!!!!
Submitted by: Annie Distelzweig
Sunday, July 25, 2010
Cowboy Margaritas
Ingredients:
1 large can of Limeade (if you cant fin the large can you can use 3 small cans or one of the frozen margarita mixes)
1 bottle Corona
1 12 oz can 7UP (if you want to stretch the recipe a bit you can add more soda)
4oz (or as much or as little as you like)
Directions:
*Mix all ingredient in a pitcher...garnish with a lime and salt the rim of a glass if you are feeling fancy...and ENJOY:)
Source: Luke AFB cookbook
Submitted by: Annie Distelzweig
*Personal Note: I LOVE MARGARITAS...and these are by far my favorite...and they are super easy:)
1 large can of Limeade (if you cant fin the large can you can use 3 small cans or one of the frozen margarita mixes)
1 bottle Corona
1 12 oz can 7UP (if you want to stretch the recipe a bit you can add more soda)
4oz (or as much or as little as you like)
Directions:
*Mix all ingredient in a pitcher...garnish with a lime and salt the rim of a glass if you are feeling fancy...and ENJOY:)
Source: Luke AFB cookbook
Submitted by: Annie Distelzweig
*Personal Note: I LOVE MARGARITAS...and these are by far my favorite...and they are super easy:)
Tiramisu Brownie Trifle
Ingredients:
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz) frozen whipped topping, thawed, divided
2 bars (1.45 oz each) dark chocolate candy, divided
1/2-1 cup coffee liqueur (see Cook's Tip), divided
1/2 cup water
3 tbsp instant coffee granules
2 pkg (8 oz each) cream cheese, softened
1 pkg (3.3 oz) vanilla instant pudding and pie filling
Directions:
*Preheat oven to 375°F.
*Prepare brownie mix according to package directions.
*Set about 3/4 cup of the whipped topping aside (You can put it in a piping bag if you are feeling fancy!) *Chop 1 1/2 of the chocolate bars and set aside.
*For filling, combine 1/2 cup coffee liqueur, water and instant coffee in small bowl; stir until dissolved using whisk .
*In Stainless (4-qt.) Mixing Bowl, whisk cream cheese until smooth.
*Gradually add coffee mixture to cream cheese; whisk until smooth.
*Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken.
*Fold in remaining whipped topping and chopped chocolate; set aside.
*Cut brownie into 1-in. cubes using
*If desired, using basting brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
*To assemble trifle, place one-third of the brownie cubes into Trifle Bowl.
*Layer one-third of the filling evenly over brownies.
*Repeat layers two more times.
*Pipe whipped topping in rows 1/2 in. apart over filling.
*Grate remaining chocolate bar over whipped topping
Yields: 20 servings
Cook’s Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in a microwavable bowl. Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.
Source: Pampered Chef
Submitted by: Annie Distelzweig
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz) frozen whipped topping, thawed, divided
2 bars (1.45 oz each) dark chocolate candy, divided
1/2-1 cup coffee liqueur (see Cook's Tip), divided
1/2 cup water
3 tbsp instant coffee granules
2 pkg (8 oz each) cream cheese, softened
1 pkg (3.3 oz) vanilla instant pudding and pie filling
Directions:
*Preheat oven to 375°F.
*Prepare brownie mix according to package directions.
*Set about 3/4 cup of the whipped topping aside (You can put it in a piping bag if you are feeling fancy!) *Chop 1 1/2 of the chocolate bars and set aside.
*For filling, combine 1/2 cup coffee liqueur, water and instant coffee in small bowl; stir until dissolved using whisk .
*In Stainless (4-qt.) Mixing Bowl, whisk cream cheese until smooth.
*Gradually add coffee mixture to cream cheese; whisk until smooth.
*Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken.
*Fold in remaining whipped topping and chopped chocolate; set aside.
*Cut brownie into 1-in. cubes using
*If desired, using basting brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
*To assemble trifle, place one-third of the brownie cubes into Trifle Bowl.
*Layer one-third of the filling evenly over brownies.
*Repeat layers two more times.
*Pipe whipped topping in rows 1/2 in. apart over filling.
*Grate remaining chocolate bar over whipped topping
Yields: 20 servings
Cook’s Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in a microwavable bowl. Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.
Source: Pampered Chef
Submitted by: Annie Distelzweig
Taco Salad
Ingredients:
16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can black beans
1 can mexi corn (the kind with the peppers)
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package doritos (crunch them up a little) you could use fritos too
1 (16 ounce) bottle Catalina salad dressing (i dont use the whole bottle...just enough to coat the salad)
Directions:
*Prepare the ground beef as directed by taco seasoning package and set aside.
*In a large bowl, combine the beef mixture, lettuce, red onion, green onion, beans, corn, tomatoes, avocado and cheese. Mix well.
*Before serving, add the doritos or corn chips and enough dressing to coat.
*Mix well and serve immediately.
Submitted by: Annie Distelzweig
16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can black beans
1 can mexi corn (the kind with the peppers)
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package doritos (crunch them up a little) you could use fritos too
1 (16 ounce) bottle Catalina salad dressing (i dont use the whole bottle...just enough to coat the salad)
Directions:
*Prepare the ground beef as directed by taco seasoning package and set aside.
*In a large bowl, combine the beef mixture, lettuce, red onion, green onion, beans, corn, tomatoes, avocado and cheese. Mix well.
*Before serving, add the doritos or corn chips and enough dressing to coat.
*Mix well and serve immediately.
Submitted by: Annie Distelzweig
Dirt Cake
Ingredients
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened (i used reduced fat)
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk (I use skim)
1 (12 ounce) container frozen whipped topping, thawed ( i use fat free)
32 ounces oreo chocolate sandwich cookies with cream filling (dont buy double stuff...although they are delicious you need more cookie crumb than cream in this recipe)
Gummi worms
Directions:
*Chop cookies very fine in food processor. (The white cream will disappear)
*Mix butter, cream cheese, and sugar in bowl.
*In a large bowl mix milk, pudding and whipped topping together.
*Combine pudding mixture and cream mixture together.
*Layer in flower pot, starting with cookies then cream mixture.
*Repeat layers. (you can also use a triffle bowl)
*Chill until ready to serve.
*Add artificial flowers and gummi worms. Enjoy!
Submitted by: Annie Distelzweig
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened (i used reduced fat)
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk (I use skim)
1 (12 ounce) container frozen whipped topping, thawed ( i use fat free)
32 ounces oreo chocolate sandwich cookies with cream filling (dont buy double stuff...although they are delicious you need more cookie crumb than cream in this recipe)
Gummi worms
Directions:
*Chop cookies very fine in food processor. (The white cream will disappear)
*Mix butter, cream cheese, and sugar in bowl.
*In a large bowl mix milk, pudding and whipped topping together.
*Combine pudding mixture and cream mixture together.
*Layer in flower pot, starting with cookies then cream mixture.
*Repeat layers. (you can also use a triffle bowl)
*Chill until ready to serve.
*Add artificial flowers and gummi worms. Enjoy!
Submitted by: Annie Distelzweig
Baked Chicken and Spinach Stuffing
Ingredients: (Although Pillsbury products are listed here, you can use any brand)
4-5 frozen homestyle waffles
About a half cup of syrup
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box (9 oz) Green Giant® frozen spinach, thawed and drained, or 1 1/2 cups Green Giant® frozen cut leaf spinach (from 1 lb. bag)
1 tablespoon chopped pecans
Directions:
*Heat oven to 350°F.
*Spray 9-inch glass pie plate or 8-inch square pan with cooking spray.
*In small bowl, mix syrup, the preserves and Worcestershire sauce.
*Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
*Spoon syrup mixture over chicken.
*Bake uncovered 40 to 45 minutes.
*Meanwhile, toast waffles until golden brown.
*Cool slightly, about 2 minutes.
*Cut waffles into 3/4-inch cubes; set aside.
*Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray).
*In 10-inch nonstick skillet, melt butter over medium heat.
*Add onion, cook and stir 2 minutes or until tender.
*Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten.
*Sprinkle with poultry seasoning and sage.
*Remove from heat, cool about 5 minutes.
*Stir in egg white and spinach.
*Spoon stuffing into casserole.
*Sprinkle pecans over top.
*Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate.
*Spoon syrup mixture in pie plate over chicken.
*Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
*Spoon remaining syrup mixture from pie plate over chicken.
*Serve chicken with stuffing.
Serves: 2
Source: This recipe was featured on Oprah several years ago...it one a million dollars in a Pillsbury cookoff :)
Submitted by: Annie Distelzweig
*Personal Note: I LOVE stuffing...and this is a yummy, down home cookin type meal :)
4-5 frozen homestyle waffles
About a half cup of syrup
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box (9 oz) Green Giant® frozen spinach, thawed and drained, or 1 1/2 cups Green Giant® frozen cut leaf spinach (from 1 lb. bag)
1 tablespoon chopped pecans
Directions:
*Heat oven to 350°F.
*Spray 9-inch glass pie plate or 8-inch square pan with cooking spray.
*In small bowl, mix syrup, the preserves and Worcestershire sauce.
*Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
*Spoon syrup mixture over chicken.
*Bake uncovered 40 to 45 minutes.
*Meanwhile, toast waffles until golden brown.
*Cool slightly, about 2 minutes.
*Cut waffles into 3/4-inch cubes; set aside.
*Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray).
*In 10-inch nonstick skillet, melt butter over medium heat.
*Add onion, cook and stir 2 minutes or until tender.
*Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten.
*Sprinkle with poultry seasoning and sage.
*Remove from heat, cool about 5 minutes.
*Stir in egg white and spinach.
*Spoon stuffing into casserole.
*Sprinkle pecans over top.
*Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate.
*Spoon syrup mixture in pie plate over chicken.
*Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
*Spoon remaining syrup mixture from pie plate over chicken.
*Serve chicken with stuffing.
Serves: 2
Source: This recipe was featured on Oprah several years ago...it one a million dollars in a Pillsbury cookoff :)
Submitted by: Annie Distelzweig
*Personal Note: I LOVE stuffing...and this is a yummy, down home cookin type meal :)
Tuesday, July 13, 2010
Orzo Spinach Salad
Ingredients:
8 oz orzo pasta (2 cups) cooked, drained very well (in sieve)
Salt
1 5oz pkg baby spinach, rinsed & drained well
1 cup crumbled feta cheese
1/2 cup dried cranberries or cherries, chopped (i used raisins)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
freshly ground black pepper
1/2 cup chopped toasted pecans
Directions:
*Mix spinach, feta & cranberries/cherries/or raisins in large mixing bowl- set aside
*Put lemon zest & juice in small bowl and gradually whisk olive oil in until dressing thickens.
*Season with salt & pepper
*Transfer orzo to spinach mixture and toss.
*Pour lemon dressing over entire mixture and toss to coat well.
*Garnish with pecans right before serving
*Good hot or cold
*Yummy with grilled chicken too :)
Source: I got this recipe from Emily Jackson
Submitted by: Annie Distelzweig
8 oz orzo pasta (2 cups) cooked, drained very well (in sieve)
Salt
1 5oz pkg baby spinach, rinsed & drained well
1 cup crumbled feta cheese
1/2 cup dried cranberries or cherries, chopped (i used raisins)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
freshly ground black pepper
1/2 cup chopped toasted pecans
Directions:
*Mix spinach, feta & cranberries/cherries/or raisins in large mixing bowl- set aside
*Put lemon zest & juice in small bowl and gradually whisk olive oil in until dressing thickens.
*Season with salt & pepper
*Transfer orzo to spinach mixture and toss.
*Pour lemon dressing over entire mixture and toss to coat well.
*Garnish with pecans right before serving
*Good hot or cold
*Yummy with grilled chicken too :)
Source: I got this recipe from Emily Jackson
Submitted by: Annie Distelzweig
Mama D's Meatloaf
Ingredients:
3 lbs. ground chuck
6 large eggs
1 medium onion, chopped
5 cups (12oz) dry stuffing mix
1 T granulated garlic
2 cups tomato juice
1 T salt
2 t freshly ground pepper
Directions:
*Preheat oven to 350 degrees.
*Mix all the ingredients until well combined in a large bowl.
*Shape the mixture into 6 individualized loaves.
*Put a rack on a baking sheet to allow meat to drain.
*Bake the loaves for 1-1 1/2 hours or until thermometer reads 165 degrees.
Serves: 12-14 (Recipe can be cut in half.)
Submitted by: Annie Distelzweig
*You can make this yummy meatloaf for dinner...and turn it into a sanwich the next day by putting a slice on fresh bread and topping with bbq sauce and french fried onions:)
3 lbs. ground chuck
6 large eggs
1 medium onion, chopped
5 cups (12oz) dry stuffing mix
1 T granulated garlic
2 cups tomato juice
1 T salt
2 t freshly ground pepper
Directions:
*Preheat oven to 350 degrees.
*Mix all the ingredients until well combined in a large bowl.
*Shape the mixture into 6 individualized loaves.
*Put a rack on a baking sheet to allow meat to drain.
*Bake the loaves for 1-1 1/2 hours or until thermometer reads 165 degrees.
Serves: 12-14 (Recipe can be cut in half.)
Submitted by: Annie Distelzweig
*You can make this yummy meatloaf for dinner...and turn it into a sanwich the next day by putting a slice on fresh bread and topping with bbq sauce and french fried onions:)
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