This is a very good side dish, that is enhanced by the cheddar cheese and buttery crackers.
Ingrediens:
3 pounds yellow squash, sliced
5 tbl butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 oz) shredded sharp cheddar cheese
2 large eggs, lightly beaten
1/2 cup mayonnaise
2 tsp sugar
1 tsp salt
20 round buttery crackers, crushed (about 3/4 cup)
Directions:
1. Cook squash in boiling water to cover in large skillet 8 - 10 minutes or just until tender.
2. Drain well, gently press between paper towels.
3. Melt 4 tbl butter in skillet over medium high heat, add onion, and saute 5 minutes or until tender. Remove skillet from heat and stir in squash, cheese, and next 4 ingredients.
4. Spoon mixture into a lightly greased 11x7 baking dish.
5. Melt remaining 1 tbl butter. Stir together with crushed crackers and sprinkle evenly over top of casserole.
6. Bake at 350 degrees for 30 to 35 minutes, or until set.
S'more Brownies
This has everything you love about the traditional campout treat, but so much more.
Ingredients:
Crust:
6 tbl (1 stick) unsalted butter-melted
1 & 1/2 cups crushed graham cracker crumbs
2 tbl sugar
pinch of salt
Brownie:
8 tbl (1 stick) unsalted butter-melted
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 & 1/2 tsp vanilla extract
1/2 tsp fine salt
4 large cold eggs
1 cup all purpose flour
Topping:
4 cups large marshmallows
Directions:
1. Position a rack in lower third of oven and preheat oven to 325 degrees. Line a 8x8 baking pan with foil so it hangs over the edges.
2. For the crust...lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in medium bowl. Press the crumb mixture evenly over bottom of pan. Bake until golden brown, about 20 minutes.
3. Meanwhile, make the brownie. Put the butter and chocolate in medium mircowave safe bowl and melt on medium power for 2 minutes. Stir and microwave again until completely melted, about 2 more minutes. Stir the light brown sugar and regular sugar, vanilla, salt into the melted
chocolate. Add the eggs and beat well to make a thick and glossy batter. Add the flour and stir until just blended.
4. Pour batter into prepared pan and bake until the top is crispy and a toothpick inserted into the the middle comes out mostly clean, with a few crumbs, about 40- 45 minutes.
5. Remove from the oven and carfully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden about 2 minutes (watch very carefully). Cool on a rack, gently removing the brownies from the pan using the foil. Carefully separate any marshmallow from the foil and fold away. Cut into 12-2 inch squares.
Ingredients:
Crust:
6 tbl (1 stick) unsalted butter-melted
1 & 1/2 cups crushed graham cracker crumbs
2 tbl sugar
pinch of salt
Brownie:
8 tbl (1 stick) unsalted butter-melted
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 & 1/2 tsp vanilla extract
1/2 tsp fine salt
4 large cold eggs
1 cup all purpose flour
Topping:
4 cups large marshmallows
Directions:
1. Position a rack in lower third of oven and preheat oven to 325 degrees. Line a 8x8 baking pan with foil so it hangs over the edges.
2. For the crust...lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in medium bowl. Press the crumb mixture evenly over bottom of pan. Bake until golden brown, about 20 minutes.
3. Meanwhile, make the brownie. Put the butter and chocolate in medium mircowave safe bowl and melt on medium power for 2 minutes. Stir and microwave again until completely melted, about 2 more minutes. Stir the light brown sugar and regular sugar, vanilla, salt into the melted
chocolate. Add the eggs and beat well to make a thick and glossy batter. Add the flour and stir until just blended.
4. Pour batter into prepared pan and bake until the top is crispy and a toothpick inserted into the the middle comes out mostly clean, with a few crumbs, about 40- 45 minutes.
5. Remove from the oven and carfully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden about 2 minutes (watch very carefully). Cool on a rack, gently removing the brownies from the pan using the foil. Carefully separate any marshmallow from the foil and fold away. Cut into 12-2 inch squares.
White Sangria
Very light,refreshing to serve for company. Also great to have with fish.
Ingredients:
1 bottle (750 ml) dry white wine
1 cup thawed orange juice concentrate
1/2 cup thawed lemonade concentrate
1/3 cup thawed lineade concentrate
1 navel orange, sliced
1 lemon, sliced
1 lime, sliced
3 cups club soda, chilled
Directions:
Stir together first 4 ingredients. Stir in half of fruit slices. Cover and chill until ready to serve. Stir in club soda just before serving. Serve over ice with remaining fruit slices.
Ingredients:
1 bottle (750 ml) dry white wine
1 cup thawed orange juice concentrate
1/2 cup thawed lemonade concentrate
1/3 cup thawed lineade concentrate
1 navel orange, sliced
1 lemon, sliced
1 lime, sliced
3 cups club soda, chilled
Directions:
Stir together first 4 ingredients. Stir in half of fruit slices. Cover and chill until ready to serve. Stir in club soda just before serving. Serve over ice with remaining fruit slices.
Pistachio Crescent Cookies
Very nice cookie for summer because it is light tasting and refreshing.
Ingredients:
1 cup shelled pistachios (unsalted)
2 cups powdered sugar
2 sticks (1 cup) unsalted butter, softened
2 tsp grated lemon zest
1 Tbl lemon juice
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
Directions:
1. In food porcessor, pulse pistachios and 1/4 cup of sugar until finely ground.
2. Beat butter, 1/2 cup sugar, zest, juice, and vanilla in large bowl with mixer on medium speed until fluffy. On low speed, beat in nut mixture, then flour and salt to blend. Cover and chill 1 hour.
3. Preheat oven to 350 degrees.
4. With floured hands, roll heaping teaspoons of dough into 3 inch ropes and shape into crescents. Place 2 inches apart on ungreased baking sheets.
5. Bake 14 to 16 minutes until edges and bottoms are lightly browned. Cool slightly on sheet on a a wire rack, then transfer to rack. Let stand until just warm.
6. Gently roll warm cookies in powdered sugar. Cook completely on rack. Reroll in sugar if needed.
7. Store airtight with layers of wax paper at room temperature up to 2 weeks.
***makes approx 60
Ingredients:
1 cup shelled pistachios (unsalted)
2 cups powdered sugar
2 sticks (1 cup) unsalted butter, softened
2 tsp grated lemon zest
1 Tbl lemon juice
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
Directions:
1. In food porcessor, pulse pistachios and 1/4 cup of sugar until finely ground.
2. Beat butter, 1/2 cup sugar, zest, juice, and vanilla in large bowl with mixer on medium speed until fluffy. On low speed, beat in nut mixture, then flour and salt to blend. Cover and chill 1 hour.
3. Preheat oven to 350 degrees.
4. With floured hands, roll heaping teaspoons of dough into 3 inch ropes and shape into crescents. Place 2 inches apart on ungreased baking sheets.
5. Bake 14 to 16 minutes until edges and bottoms are lightly browned. Cool slightly on sheet on a a wire rack, then transfer to rack. Let stand until just warm.
6. Gently roll warm cookies in powdered sugar. Cook completely on rack. Reroll in sugar if needed.
7. Store airtight with layers of wax paper at room temperature up to 2 weeks.
***makes approx 60
Oriental Meatballs
This is a great tasting dinner served over white rice, with eggrolls on the side, of course.
Ingredients:
Meatballs:
1 pound ground pork
1 cup Japanese bread crumbs (panko)
1 egg
1 tsp 5 spice powder
4 tbl soy sauce
1/2 cup green onion, chopped
1 tsp orange zest
Sauce:
3 & 1/2 cup fresh orange juice
1/4 cup shallots-minced
2 " ginger-grated
3 tbl rice vinegar
3 tbl sugar
1 tbl soy sauce
3/4 tsp red chili flakes
2 tsp orange zest
Directions:
1. Combine all ingredients (for meatballs) and form into 2 inch balls.
2. Saute until brown on all sides, then bake at 350 dregrees for 12 to 15 minutes.
3. For sauce: combine first 3 ingredients in saucepan and reduce by half...then strain. Add remaining ingredients.
4. Toss meatballs in sauce....serve over white rice with remaining sauce, and garnish with chopped onions.
****4 servings
Ingredients:
Meatballs:
1 pound ground pork
1 cup Japanese bread crumbs (panko)
1 egg
1 tsp 5 spice powder
4 tbl soy sauce
1/2 cup green onion, chopped
1 tsp orange zest
Sauce:
3 & 1/2 cup fresh orange juice
1/4 cup shallots-minced
2 " ginger-grated
3 tbl rice vinegar
3 tbl sugar
1 tbl soy sauce
3/4 tsp red chili flakes
2 tsp orange zest
Directions:
1. Combine all ingredients (for meatballs) and form into 2 inch balls.
2. Saute until brown on all sides, then bake at 350 dregrees for 12 to 15 minutes.
3. For sauce: combine first 3 ingredients in saucepan and reduce by half...then strain. Add remaining ingredients.
4. Toss meatballs in sauce....serve over white rice with remaining sauce, and garnish with chopped onions.
****4 servings
Waldorf Cake
I found this recipe in a magazine, tried it, loved it.....a real crowd pleaser.
Ingredients:
Cookie Base:
1/2 cup (1 stick) cold unsalted butter
1 cup flour
Filling:
2 eggs
1/2 cup packed light brown sugar
1 tsp vanilla
2 tbl maple syrup
1 cup chopped walnuts or pecans, plus a few whole nuts to use for garnish
1 cup shredded coconut
1/3 cup all purpose flour
1 tsp salt
1/2 tsp baking powder
Frosting:
6 tbl unsalted butter at room temperature
1 box ( 1 pound) confectioner's sugar, sifted
1/4 cup heavy cream
1 & 1/2 tsp vanilla
Directions:
1. For cookie, preheat oven to 350 degrees. Coat a 13x9 baking pan with non stick spray.
2. Cut butter into small pieces, work into flour by hand or pastry cutter.
3. Pack evenly into baking pan and bake for 15 minutes. Cool.
4. For filling, in large bowl, beat eggs and sugar until combined. Stir in vanilla, maple syrup, nuts and coconut.
5. Sift together flour, salt and baking powder, then fold into egg mixture.
6. Spread evenly over cooled cookie base.
7. Bake at 350 degrees for 25 minutes, then remove from oven and allow to cool.
8. For frosting, cream butter until soft, then gradually add half of the sugar.
9. Beat in 2 tbls cream and all of the vanilla.
10. Gradually blend in remaining sugar and enough cream for a cood consistantly. Frost and let set for 30 minutes.
11. To serve, cut into 48 squares and top each with nut.
Ingredients:
Cookie Base:
1/2 cup (1 stick) cold unsalted butter
1 cup flour
Filling:
2 eggs
1/2 cup packed light brown sugar
1 tsp vanilla
2 tbl maple syrup
1 cup chopped walnuts or pecans, plus a few whole nuts to use for garnish
1 cup shredded coconut
1/3 cup all purpose flour
1 tsp salt
1/2 tsp baking powder
Frosting:
6 tbl unsalted butter at room temperature
1 box ( 1 pound) confectioner's sugar, sifted
1/4 cup heavy cream
1 & 1/2 tsp vanilla
Directions:
1. For cookie, preheat oven to 350 degrees. Coat a 13x9 baking pan with non stick spray.
2. Cut butter into small pieces, work into flour by hand or pastry cutter.
3. Pack evenly into baking pan and bake for 15 minutes. Cool.
4. For filling, in large bowl, beat eggs and sugar until combined. Stir in vanilla, maple syrup, nuts and coconut.
5. Sift together flour, salt and baking powder, then fold into egg mixture.
6. Spread evenly over cooled cookie base.
7. Bake at 350 degrees for 25 minutes, then remove from oven and allow to cool.
8. For frosting, cream butter until soft, then gradually add half of the sugar.
9. Beat in 2 tbls cream and all of the vanilla.
10. Gradually blend in remaining sugar and enough cream for a cood consistantly. Frost and let set for 30 minutes.
11. To serve, cut into 48 squares and top each with nut.
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