Found this in one of my old "Quick Cooking" books . . . it's been a LONG time since I've made this recipe, but it was very yummy (my recipe itself looks like it's been through a war). I hope to make this one again soon now that I located the recipe again.
INGREDIENTS:
2/3 C grated Parmesan cheese
1/2 C mayonnaise
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp garlic salt
1/8 tsp dried oregano
dash onion salt
1 tube (12 oz) refrigerated buttermilk biscuits
DIRECTIONS:
1. In a small bowl, combine the first seven ingredients.
2. Separate biscuits and place on two ungreased baking sheets. (Let them stand for 5 minutes.) Flatten the biscuits into 4 inch circles.
3. Spread about 1 Tbl mayonnaise mixture over each circle to within 1/2 inche of the edge.
4. Bake at 400 degrees for 10 to 13 minutes or until golden brown.
5. Serve warm.
Wednesday, June 29, 2011
TOASTED ANGEL FOOD CAKE
Never heard of toasting my angel food cake, but this recipe sounds quite wonderful!!!
INGREDIENTS:
1 Tbl cream cheese, softened
2 slices angel food cake (3/4 inch thick)
1 to 2 tsp raspberry or strawberry preserves
2 tsp butter or margarine, softened
confectioner's sugar
DIRECTIONS:
Spread cream chese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of the cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioner's sugar and serve immediately.
INGREDIENTS:
1 Tbl cream cheese, softened
2 slices angel food cake (3/4 inch thick)
1 to 2 tsp raspberry or strawberry preserves
2 tsp butter or margarine, softened
confectioner's sugar
DIRECTIONS:
Spread cream chese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of the cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioner's sugar and serve immediately.
Actually, this recipe is almost identical to my stuffed french toast recipe - but they used angel food cake instead of bread! Guess this makes it more of a dessert!!! :)
PEANUT BUTTER DROPS
These are an easy, quick cookie, a bit like the "no bake" cookies everyone loves!
INGREDIENTS:
1 C light corn syrup
1/2 C sugar
1 C peanut butter
1 tsp vanilla extract
4 to 5 C cornflakes
DIRECTIONS:
In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from heat and stir in vanilla and cornflakes. Drop by heaping teaspoonfuls onto waxed paper to cool. Store in an airtight container.
INGREDIENTS:
1 C light corn syrup
1/2 C sugar
1 C peanut butter
1 tsp vanilla extract
4 to 5 C cornflakes
DIRECTIONS:
In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from heat and stir in vanilla and cornflakes. Drop by heaping teaspoonfuls onto waxed paper to cool. Store in an airtight container.
CHOCOLATE CARAMEL FONDUE
Chocolate and caramel . . . need I say more?
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
3 one ounce squares of unsweetened chocolate
Assorted fresh fruit, pretzels, brownie bites, sponge cake
DIRECTIONS:
In a saucepan or fondue pot, combine the milk, caramel topping, and chocolate. Cook over low heat until chocolate is melted. Serve with assorted dippers.
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
3 one ounce squares of unsweetened chocolate
Assorted fresh fruit, pretzels, brownie bites, sponge cake
DIRECTIONS:
In a saucepan or fondue pot, combine the milk, caramel topping, and chocolate. Cook over low heat until chocolate is melted. Serve with assorted dippers.
Friday, June 24, 2011
FOIL PACKET POTATOES (Justapinch.com)
We always do ours in the oven, but I know some folks do this on the grill as well. Either way, it's a quick, easy, no mess way to cook!
INGREDIENTS:
2 large russet potatoes
2 cloves garlic, minced
4 Tbl butter
1/3 C heavy cream
pinch salt (to taste)
pinch pepper (to taste)
1/2 medium onion, diced (optional) (I like to use green onions.)
1. Preheat oven to 375 degrees (F)(or your grill)
2. Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry.
3. Dice potatoes into cubes. Leaving the skin on.
4. You're gonna need 4 sheets of aluminum foil squares to make the packets.
5. On each of the four squares, place 1 tbsp. of butter (or more if you like).
6. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
7. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you're using).
8. Then sprinkle with kosher salt & pepper.
9. Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary.
10. You may need to fold up the sides just a bit to keep the cream from drizzling off the edges.
11. Fold up each of the sides to make a nice little bed for the potatoes, making a square. Long sides come in first then short sides. So none of the butter and cream can escape while cooking.
12. Place potato packets on a baking sheet and cook for about 45 minutes (until fork tender).
Notes: If cooking on a grill, cook for about 35-45 minutes but check them at the 30 minute mark in case your grill runs hot. Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in!
INGREDIENTS:
2 large russet potatoes
2 cloves garlic, minced
4 Tbl butter
1/3 C heavy cream
pinch salt (to taste)
pinch pepper (to taste)
1/2 medium onion, diced (optional) (I like to use green onions.)
1. Preheat oven to 375 degrees (F)(or your grill)
2. Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry.
3. Dice potatoes into cubes. Leaving the skin on.
4. You're gonna need 4 sheets of aluminum foil squares to make the packets.
5. On each of the four squares, place 1 tbsp. of butter (or more if you like).
6. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
7. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you're using).
8. Then sprinkle with kosher salt & pepper.
9. Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary.
10. You may need to fold up the sides just a bit to keep the cream from drizzling off the edges.
11. Fold up each of the sides to make a nice little bed for the potatoes, making a square. Long sides come in first then short sides. So none of the butter and cream can escape while cooking.
12. Place potato packets on a baking sheet and cook for about 45 minutes (until fork tender).
Notes: If cooking on a grill, cook for about 35-45 minutes but check them at the 30 minute mark in case your grill runs hot. Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in!
STRAWBERRY TWINKIE CAKE (Justapinch.com)
Oh, my! I love twinkies! Never thought about making an actual dessert out of them! AWESOME!!
INGREDIENTS:
2 bx Twinkies cream filled cakes
1 large box of strawberry jello
1 large box vanilla instant pudding mix
1 can strawberry pie filling
1 large container Cool Whip
Sliced strawberries for garnish
DIRECTIONS:
Line 9x13 inch pan with the Twinkies. Mix jello according to directions on box and pour over top of Twinkies. Mix pudding mix according to package directions and pour over the jello layer. Pour pie filling over top of pudding. Top with layer of Cool Whip. Slice strawberries over the top. Refrigerate before serving.
INGREDIENTS:
2 bx Twinkies cream filled cakes
1 large box of strawberry jello
1 large box vanilla instant pudding mix
1 can strawberry pie filling
1 large container Cool Whip
Sliced strawberries for garnish
DIRECTIONS:
Line 9x13 inch pan with the Twinkies. Mix jello according to directions on box and pour over top of Twinkies. Mix pudding mix according to package directions and pour over the jello layer. Pour pie filling over top of pudding. Top with layer of Cool Whip. Slice strawberries over the top. Refrigerate before serving.
PARTY CHEESE BREAD (Justapinch.com)
INGREDIENTS:
1/2 C butter, melted
2 Tbl lemon juice
2 Tbl dijon mustard or regular mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 lb round loaf sourdough bread
1 lb monterey jack or cheddar cheese, thinly sliced
DIRECTIONS:
1. In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
2. Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
1/2 C butter, melted
2 Tbl lemon juice
2 Tbl dijon mustard or regular mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 lb round loaf sourdough bread
1 lb monterey jack or cheddar cheese, thinly sliced
DIRECTIONS:
1. In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
2. Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
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