This is really delicious on its own, but you can also use it as a topping for a salad (includes dressing).
Ingredients:
2 cucumbers
1 tsp kosher salt
1 tsp white vinegar
1/2 cup mayo
1/2 cup sour cream
1 tbl chopped fresh dill
fresh ground black pepper
Directions:
1. Peel and slice cucumbers, and put in bowl.
2. Sprinkle with salt and vinegar. cover and let stand for 30 minutes...then pour off excess liquid and drain in colander for about 30 minutes, to allow for complete drainage.
3. Add mayo, sour cream, dill and pepper and mix well. Cover and refrigerate until serving.
Mini Frittatas
Great appetizers for any get together. People will want the recipe.
Ingredients:
8 large eggs
1/2 cup whole milk
1/2 tsp. ground pepper
1/4 tsp. salt
4 ounces thin sliced ham, shopped
1/3 cup fresh grated parmesan cheese
2 tbl chopped fresh parsley
Directions:
1. Preheat oven to 375 degrees. Spray 2 mini muffin tins (each with 24 cups)
2. Whisk together, the eggs, milk, salt and pepper in a large bowl to blend well.
3. Stir in ham, cheese, and parsley.
4. Fill muffin cups almost to the top with mixture. Bake until mixture puffs and is just set in center...about 8 to 10 minutes.
5. Using rubber spatula, loosen from muffin cups and slide onto platter. Serve immediately.
***makes about 40
Ingredients:
8 large eggs
1/2 cup whole milk
1/2 tsp. ground pepper
1/4 tsp. salt
4 ounces thin sliced ham, shopped
1/3 cup fresh grated parmesan cheese
2 tbl chopped fresh parsley
Directions:
1. Preheat oven to 375 degrees. Spray 2 mini muffin tins (each with 24 cups)
2. Whisk together, the eggs, milk, salt and pepper in a large bowl to blend well.
3. Stir in ham, cheese, and parsley.
4. Fill muffin cups almost to the top with mixture. Bake until mixture puffs and is just set in center...about 8 to 10 minutes.
5. Using rubber spatula, loosen from muffin cups and slide onto platter. Serve immediately.
***makes about 40
Bean and Sausage Cornbread Casserole
This is a really good casserole for a cool autumn day.
Ingredients:
1 pound pkg of mild ground pork sausages
1/2 cup chopped red onion
1/2 cup chop green bell pepper
4 cans (16 ounces each) pinto beans, rinsed and drained
1 can (14 ounce) diced tomatoes, drained
1/2 tsp salt
1 pkg (8 ounces) shredded four cheese blend
1 cup buttermilk
1 cup self rising white cornmeal mix
Directions:
1. Preheat oven to 425 degrees and lightly grease a 13x9 baking dish.
2. Brown sausage in large skillet for about 7 minutes until sausage crumbles and is not pink.
3. Add onion and green pepper, and saute about 3 minutes or until vegetables are tender, then drain.
4. Stir in beans, tomatoes, and salt....then pour into prepared baking dish.
5. Sprinkle with 1 & 1/2 cup of the cheese.
6. Stir together the buttermilk and cornmeal mix, then spoon over the cheese layer. Then sprinkle with the remaining 1/2 cup of cheese.
7. Bake 25 to 30 minutes or until browned.
***serves 6-8
Ingredients:
1 pound pkg of mild ground pork sausages
1/2 cup chopped red onion
1/2 cup chop green bell pepper
4 cans (16 ounces each) pinto beans, rinsed and drained
1 can (14 ounce) diced tomatoes, drained
1/2 tsp salt
1 pkg (8 ounces) shredded four cheese blend
1 cup buttermilk
1 cup self rising white cornmeal mix
Directions:
1. Preheat oven to 425 degrees and lightly grease a 13x9 baking dish.
2. Brown sausage in large skillet for about 7 minutes until sausage crumbles and is not pink.
3. Add onion and green pepper, and saute about 3 minutes or until vegetables are tender, then drain.
4. Stir in beans, tomatoes, and salt....then pour into prepared baking dish.
5. Sprinkle with 1 & 1/2 cup of the cheese.
6. Stir together the buttermilk and cornmeal mix, then spoon over the cheese layer. Then sprinkle with the remaining 1/2 cup of cheese.
7. Bake 25 to 30 minutes or until browned.
***serves 6-8
Crab Quiche
This is very nice dish for a Sunday brunch, very tasty.
Ingredients:
1/2 cup mayo
1/2 cup milk
2 large eggs
2 tbl flour
1/2 pound refrigerated lump crabmeat or 1 can (6 0z) crab-drained
1/2 pound cooked, peeled medium shrimp, or 2 (4 0z ea) cans tiny shrimp-drained (opt)
8 oz (2 cups) shredded swiss cheese
1/3 cup chop green onions
1 unbaked 9 inch frozen pie shell
Directions:
1. Preheat oven to 350 degrees.
2. Combine mayo, milk, eggs, & flour in bowl, then whisk until smooth. Stir in crab, shrimp, cheese, and onions.
3. Pour into pie shell on baking sheet. Bake 30-35 minutes or until quiche is golden brown. Cool 10 minutes before serving.
**6 serve
Ingredients:
1/2 cup mayo
1/2 cup milk
2 large eggs
2 tbl flour
1/2 pound refrigerated lump crabmeat or 1 can (6 0z) crab-drained
1/2 pound cooked, peeled medium shrimp, or 2 (4 0z ea) cans tiny shrimp-drained (opt)
8 oz (2 cups) shredded swiss cheese
1/3 cup chop green onions
1 unbaked 9 inch frozen pie shell
Directions:
1. Preheat oven to 350 degrees.
2. Combine mayo, milk, eggs, & flour in bowl, then whisk until smooth. Stir in crab, shrimp, cheese, and onions.
3. Pour into pie shell on baking sheet. Bake 30-35 minutes or until quiche is golden brown. Cool 10 minutes before serving.
**6 serve
Spinach Poppers
Really good as a side dish or for party finger food.
Ingredients:
1 can artichoke hearts-drained and chopped
1 (15 oz) pkg frozen chopped spinach-thawed and well drained
1o oz (about 1 cup) part skim ricotta cheese
2 eggs beaten
1 clove garlic-minced
1/4 cup red onion-minced
1/2 tsp fresh basil-minced
1/4 cup shredded part skim mozzarella cheese
ground black pepper to taste
Directions:
1. Preheat oven to 350 degrees. Spray mini muffin tines with non stick spray.
2. Mix all ingredients together and fill the mini muffin tins.
3. Bake 25 to 30 minutes...remove and serve.
**makes 6 servings (2-3 poppers per sesrving)
Ingredients:
1 can artichoke hearts-drained and chopped
1 (15 oz) pkg frozen chopped spinach-thawed and well drained
1o oz (about 1 cup) part skim ricotta cheese
2 eggs beaten
1 clove garlic-minced
1/4 cup red onion-minced
1/2 tsp fresh basil-minced
1/4 cup shredded part skim mozzarella cheese
ground black pepper to taste
Directions:
1. Preheat oven to 350 degrees. Spray mini muffin tines with non stick spray.
2. Mix all ingredients together and fill the mini muffin tins.
3. Bake 25 to 30 minutes...remove and serve.
**makes 6 servings (2-3 poppers per sesrving)
Brown Sugar Pecan Coffee Cake
Very simple, yet tasty addition to any brunch, or just for a night time cup of coffee.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees, and grease a 13x9 baking pan.
2. Stir together flour and brown sugar in large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 & 3/4 cup of crumb mixture evenly into bottom of prepared pan.
3. Stir together the sour cream, egg and baking soda and add to the remaining crumb mixture, stirring just until dry ingredients are moistened.
4. Stir together the granulated sugar and the cinnamon. Pour sour cream mixture over the crumb crust in pan, then sprinkle evenly with the cinnamon mixture and then with the pecans.
5 Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees, and grease a 13x9 baking pan.
2. Stir together flour and brown sugar in large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 & 3/4 cup of crumb mixture evenly into bottom of prepared pan.
3. Stir together the sour cream, egg and baking soda and add to the remaining crumb mixture, stirring just until dry ingredients are moistened.
4. Stir together the granulated sugar and the cinnamon. Pour sour cream mixture over the crumb crust in pan, then sprinkle evenly with the cinnamon mixture and then with the pecans.
5 Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Extra Moist Cornbread
This is so easy and once you try this cornbread, you'll want it all the time.
Ingredients:
2 cups self rising cornmeal
2 cups buttermilk
1 large egg
1 tbl sugar
1/3 cup butter
Directions:
1. Preheat oven tyo 425 degrees.
2. Stir together the first 4 ingredients in a large bowel.
3. Melt butter in 10 inch cast iron skillet for 5 minutes...coat evenly.
4. Pour cornbread batter into buttered skillet.
5 Bake for 25 minutes or until golden. Remove immediately from skillet and let cool.
***serves 6 to 8
***if you want cornbread with a kick, add a small can chopped green chillies (drained) and/or 1/2 tsp hot sauce
Ingredients:
2 cups self rising cornmeal
2 cups buttermilk
1 large egg
1 tbl sugar
1/3 cup butter
Directions:
1. Preheat oven tyo 425 degrees.
2. Stir together the first 4 ingredients in a large bowel.
3. Melt butter in 10 inch cast iron skillet for 5 minutes...coat evenly.
4. Pour cornbread batter into buttered skillet.
5 Bake for 25 minutes or until golden. Remove immediately from skillet and let cool.
***serves 6 to 8
***if you want cornbread with a kick, add a small can chopped green chillies (drained) and/or 1/2 tsp hot sauce
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