from the kitchen of Shawnalyn
Ingredients:
8 oz cream cheese (softened)
4 cloves garlic
2 cans artichoke hearts (drained & chopped)
1- 2 jalapeno peppers ( seeded and finely chopped)
1 Cup mayo
1 Cup dry Parmesan cheese
Directions:
Preheat oven to 350*
Chop artichoke hearts, pepper and garlic in food processor. Add mayo, softened cream cheese and parm cheese. Place in a 8 X 8 baking dish. Bake for 20 - 25 min.
Wednesday, September 8, 2010
Shrimp & Cream Cheese Bites
from the kitchen of Shawnalyn
Ingredients:
Frozen shrimp
Cream cheese
Shredded Italian cheese blend (usually a 3 or 5 cheese blend)
Cheddar cheese
Lemon
Baguette
Olive oil
Salt & pepper
Directions:
Cut baguette into slices. Place on baking sheet drizzle tops with olive oil and salt. Broil for 2 min. or until golden brown. Remove and set aside. Thaw shrimp and chop into smaller pieces . Mix cream cheese, Italian cheese blend, lemon juice, shrimp, salt & pepper together. Place a spoonful on top of each baguette slice and top with shredded cheddar cheese. Place back into oven and broil for another 1-2 minutes until cheese is bubbly and starts to brown.
These are really good, simple appetizers. I have also had them for dinner as well. These taste good on rosemary infused bread as well.
Ingredients:
Frozen shrimp
Cream cheese
Shredded Italian cheese blend (usually a 3 or 5 cheese blend)
Cheddar cheese
Lemon
Baguette
Olive oil
Salt & pepper
Directions:
Cut baguette into slices. Place on baking sheet drizzle tops with olive oil and salt. Broil for 2 min. or until golden brown. Remove and set aside. Thaw shrimp and chop into smaller pieces . Mix cream cheese, Italian cheese blend, lemon juice, shrimp, salt & pepper together. Place a spoonful on top of each baguette slice and top with shredded cheddar cheese. Place back into oven and broil for another 1-2 minutes until cheese is bubbly and starts to brown.
These are really good, simple appetizers. I have also had them for dinner as well. These taste good on rosemary infused bread as well.
Parmesan Popovers
from the kitchen of Shawnalyn
Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Directions:
1. Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Directions:
1. Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
Monday, August 23, 2010
Hot Pepper Jelly
from the kitchen of Stephanie
This jelly is great over cream cheese and served with crackers or tortilla chips. So yummy!
2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender. Combine peppers, vinegar and sugar in large pan. Bring to full boil for 8-9 minutes, stirring constantly. Remove from heat, add pectin. Mix well and return to heat. Boil for 2 more minutes. remove from heat. Ladle into jars. Process for 5 minutes. Makes 3-4 pints.
This jelly is great over cream cheese and served with crackers or tortilla chips. So yummy!
2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender. Combine peppers, vinegar and sugar in large pan. Bring to full boil for 8-9 minutes, stirring constantly. Remove from heat, add pectin. Mix well and return to heat. Boil for 2 more minutes. remove from heat. Ladle into jars. Process for 5 minutes. Makes 3-4 pints.
Yummy Zucchini Bake
from the kitchen of Stephanie
This recipe is so wonderful and rich! The best way to use up all that zucchini from your garden!
4 med zucchini, sliced 1/2 inch thick
2 C carrots, sliced
1 C onion, diced
1 1/2 C butter
2 cans cream of chicken soup
1 C sour cream
4 1/2 C Mrs. Cubbison's dressing
Boil zucchini and carrots until tender. Drain. Saute onion in 1 cube butter until tender. Stir in 3 cups dressing, soup and sour cream. Gently stir in vegetables. Put in buttered 9x13 pan. Melt 1/2 cube butter abd add 1 1/2 cups dressing. Toss and sprinkle over top. Bake at 350 for 30-40 minutes.
This recipe is so wonderful and rich! The best way to use up all that zucchini from your garden!
4 med zucchini, sliced 1/2 inch thick
2 C carrots, sliced
1 C onion, diced
1 1/2 C butter
2 cans cream of chicken soup
1 C sour cream
4 1/2 C Mrs. Cubbison's dressing
Boil zucchini and carrots until tender. Drain. Saute onion in 1 cube butter until tender. Stir in 3 cups dressing, soup and sour cream. Gently stir in vegetables. Put in buttered 9x13 pan. Melt 1/2 cube butter abd add 1 1/2 cups dressing. Toss and sprinkle over top. Bake at 350 for 30-40 minutes.
Ice Cream In-a-Bag
from the kitchen of Kae
1 Tbs sugar
½ Cup Half & Half cream
¼ tsp vanilla
Mix together and place in pint-size zip-lock bag.
(Squeeze out as much air as possible)
Place this sealed bad in a gallon-size zip-lock bag.
Also in this bag place 6 Tbs rock salt and 1 cup
ice (cubed or crushed.)
Then work the bags with your hands till the cream mixture freezes. Your hands may get cold. You might want to use a dish towel or gloves.
Kids love to make their own ice cream.
1 Tbs sugar
½ Cup Half & Half cream
¼ tsp vanilla
Mix together and place in pint-size zip-lock bag.
(Squeeze out as much air as possible)
Place this sealed bad in a gallon-size zip-lock bag.
Also in this bag place 6 Tbs rock salt and 1 cup
ice (cubed or crushed.)
Then work the bags with your hands till the cream mixture freezes. Your hands may get cold. You might want to use a dish towel or gloves.
Kids love to make their own ice cream.
Patriotic Cookie Pizza
from the kitchen of Linda
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted
DIRECTIONS
1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.
2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.
3. In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted
DIRECTIONS
1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.
2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.
3. In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
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