1 (8 oz) pkg cream cheese, softened
1/2 cup coarsely chopped pecans
2-3 Tbsp honey, or to taste
1/4 cup dried cherries, chopped
Toast pecans in skillet over low heat for about 5 minutes, stirring constantly. Remove from heat; cool. Mix cream cheese and honey until smooth. Stir in nuts and cherries. Serve with bagels or nut breads. Variation: use dried cranberries instead of dried cherries.
Hate making pie crust? You’ll love this one; it doesn’t need rolling! It’s easy as…well, pie!
3/4 cup flour
2 Tbsp brown sugar
6 Tbsp butter, melted
1/3-1/2 cup finely chopped nuts
Blend flour, sugar, butter and nuts, mixing well until moistened. Press, not roll, into 9-inch pie pan. Bake at 450 degrees for 10-15 minutes. Use instead of pastry crust for no-bake pudding or fruit fillings.
3/4 cup whipping cream
1/3 cup powdered sugar
1/2 cup sour cream
1 tsp freshly grated lemon zest
1 cup fresh blueberries, washed and completely dry
Beat whipping cream and powdered sugar until smooth and stiffened. Fold in sour cream and zest; gently stir in blueberries. Dollop on slice of pound cake; garnish with lemon zest curl and additional blueberries.
Need a no-bake frozen dessert for a hot summer day? Here’s the perfect thing!
1 Tbsp butter
2/3 cup marshmallow cream
2 1/2 cups Rice Krispies cereal
2 pints of your favorite ice cream, softened
Fresh fruit, sliced; or your favorite topping
Butter a 9-inch pie pan. Melt 1 Tbsp butter in large saucepan. Remove from heat and whisk in the marshmallow cream to melt. Add cereal and mix until completely coated with marshmallow mixture. Press into pie pan, using hands to flatten on bottom and build up on sides to make a crust. Chill for 45 minutes. Fill chilled crust with your favorite flavor of ice cream. Cover with plastic wrap and freeze until very firm. To serve, cut into slices and top each serving with fruit slices or ice cream topping. Hint: Strawberry ice cream with sliced strawberries and whipped cream is my favorite!
Kids love this dessert, so let them get involved by choosing their favorite flavor combinations and helping your make the pie.
Try a big scoop of this on top of warm apple pie…
1 pints vanilla ice cream, softened
1 tsp cinnamon
1/2 tsp nutmeg
Mix ice cream, cinnamon and nutmeg together with electric mixer. Put in airtight container and freeze thoroughly.
1/4 cup shortening
1/4 cup butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/8 tsp baking soda
1 egg
1 tsp vanilla
1 cup flour
1 cup coconut
1 cup chopped pecans
In medium bowl, beat shortening and butter with electric mixer for 30 seconds to blend. Add sugars and baking soda. Beat until combined, scraping sides of bowl. Add egg and vanilla. Mix in flour until combined, then stir in coconut and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes or until golden brown. Cool cookies for 1 minute on cookie sheet before transferring them to cooling rack.
One of my guests who ate a slice of this pie said, “This is so good, it makes your tongue slap the back o’ your head!” Take his word for it; it’s good!”
1 (9-inch) pie crust
1 cup sugar
3 large eggs
1 cup light corn syrup
1/4 cup whipping cream
1 Tbsp butter, melted
1 tsp vanilla
3/4 cup coarsely chopped macadamia nuts
1 cup flaked coconut
Mix sugar, eggs, syrup, whipping cream, butter and vanilla with whisk. Stir in nuts and coconut. Pour into prepared pie crust. Bake in 350 degree oven for 50-60 minutes. Cool on wire rack.
Garnish each slice with whipped cream and lightly toasted coconut. Enjoy!
This is simple to prepare, but homey and comforting, like going to Grandma’s house. Give it a try! Kids love it as well as adults.
1 lb lean ground beef
1 onion, chopped
1 slice bread, torn
1 large egg, beaten
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup, undiluted
1 can beef broth, undiluted
1 (3 oz) pkg cream cheese
1/2 cup sour cream
1 Tbsp chopped fresh parsley
Combine beef, onion, bread, egg, garlic, salt, and pepper in large bowl; mix lightly . Line baking sheet with foil (easy clean-up!). Shape meat into 16-20 small meatballs. Arrange on baking sheet and bake in 350 degree oven for 20 minutes. Drain well and set aside. Put soup, broth and cream cheese in deep skillet. Heat and stir until combined; add meatballs and simmer until meat is thoroughly cooked, about 10 minutes. Stir in sour cream and parsley and cook just until heated; do not boil or sour cream will curdle. Serve over egg noodles or mashed potatoes. If desired, garnish meatballs with dollop of sour cream and a sprinkle of more parsley. Peas are a great accompaniment, and add needed color.
To up the ante to this dish, saute fresh sliced mushrooms in skillet before adding soup, etc. I really like the difference this makes!
1/3 cup onion, chopped
1 clove garlic, chopped
1/4 cup butter
2 cups water
1 cup uncooked white rice
2 tsp chicken bouillon
2 tsp grated lemon
1/2 tsp kosher salt
1/4 tsp dry mustard
dash of Tabasco
2-3 stalks celery, sliced
2 Tbsp parsley
Cook onion and garlic in butter in 3 qt. saucepan until onion is tender. Stir in remaining ingredients, except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. Do not lift cover or stir while simmering. Remove from heat; stir in parsley with a fork and let steam for 5-10 minutes. Great with chicken or turkey!
1 (10 oz) pkg plain couscous
1/4 tsp black pepper
2 Tbsp lemon juice
3 Tbsp olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
1/2 cup fresh basil, cut into strips
1/3 cup green onion, sliced
3/4 cup feta cheese, crumbled
Prepared couscous according to package directions, except omit butter and add black pepper to water. In large bowl, combine prepared couscous, lemon juice, and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight. Stir in cheese just before serving. Serve in lettuce-lined bowl. Note: to up the vegetable content and color, shredded carrots can also be added.
A simple, but perfect, Spring salad!
1 lb asparagus spears
12 cherry tomatoes, sliced
8 romaine lettuce leaves
1/3 cup prepared Italian dressing
1/4 cup grated or crumbled Parmesan cheese
Cook asparagus spears briefly until crisp-tender, about 3 minutes. Drain; plunge into ice water to refresh. Drain and set aside. Arrange lettuce leaves on 4 plates. Arrange asparagus and tomatoes on top of lettuce (4 spears and 8 tomato slices on each plate). Drizzle with Italian dressing; top with Parmesan cheese.
8 cups spinach
1 red apple, unpeeled and sliced (don’t cut ahead of time; slices will turn brown)
3 green onions, sliced diagonally
6 slices bacon
1/2 cup slivered almonds
Dressing:
1/2 cup vegetable oil
5 Tbsp red wine vinegar
2 Tbsp sugar
1 tsp prepared mustard
salt and pepper to taste
Cook bacon; drain on paper towel and crumble. In same skillet, cook almonds in 1 Tbsp bacon drippings. Stir constantly; they over-brown quickly. Drain on paper towels.
To make dressing: whisk together the oil, vinegar, sugar, mustard, salt and pepper. Refrigerate until ready to use.
Mound spinach on individual plates. Arrange apple slices, onions, bacon crumbles and almonds on top of spinach. Drizzle with dressing and serve immediately.
1/2 cup sliced almonds
3 Tbsp sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup sliced celery
2 whole green onions, sliced
1 (11 oz) can mandarin oranges
Dressing:
1/2 tsp salt
dash pepper
1/4 cup vegetable oil
1 Tbsp chopped parsley
2 Tbsp sugar
2 Tbsp vinegar
dash of Tabasco sauce
In small pan over medium heat, cook almonds and sugar, stirring constantly until sugar melts and almonds are coated. Watch carefully; they burn easily. Remove onto plate and cool.
Mix lettuces, celery and onion. Just before serving, add oranges and almonds. Toss gently with dressing. Serve immediately and eat the whole shebang! It wilts quickly and leftovers aren’t good.
Mixed salad greens
1 mango, peeled and cubed
1/2 cup dried cranberries
1 pint strawberries, sliced
3 kiwis, peeled and sliced
This is a delicious, gorgeous salad!
Dressing:
1/4 cup red wine vinegar
3/4 tsp salt
1/2 cup quality olive oil
1/2 cup sugar
Garnish:
1/2 cup slivered almonds
1/3 cup sugar
To prepare garnish: Heat almonds and sugar in saucepan over low heat, stirring constantly until sugar melts. Stir until almonds are coated. Remove from heat and let cool.
Combine salad greens, mango, cranberries, strawberries and kiwi in a large bowl. Combine red vinegar, salt, olive oil, and sugar in a separate bowl. Whisk well until emulsified. Pour over salad just before serving. Sprinkle with sugared almonds.
1 lb. mixed baby greens
4 oz. Feta cheese, crumbled
1 pt. strawberries, hulled and quartered
1 c. pecans
1/3 c. sugar
Raspberry Vinaigrette:
2 t. raspberry vinegar
2 T. plain yogurt
1 tsp. Dijon mustard
1 T. honey
3/4 cup olive oil
1 t. chervil, dried
salt and pepper
In a skillet over medium heat, lightly toast pecans. Sprinkle sugar over the pecans and swirl the skillet to coat the pecans with the melting sugar. Watch carefully, this burns easily! Remove pan from the heat and pour pecans out onto plate or non-stick foil to cool. Whisk together the raspberry vinegar, yogurt, mustard and honey. Slowly drizzle in the olive oil, whisking until thoroughly combined and emulsified. Add the chervil and a dash of salt and pepper. To assemble salad, lightly toss the mixed baby greens with the vinaigrette and divide onto chilled salad plates, mounding greens in the center of the plate.Top with strawberries and crumbled Feta, and sprinkle with glazed pecans to finish.
This salad is also makes a stunning presentation served on a large platter instead of individual salad plates. Be sure to dress the greens just before serving so they don’t wilt before you get them to the table for your guests to enjoy!
12 oz pkg dried soup bean mix
9 cups water
1 cup ham cubes or meaty ham bone
1/2 tsp salt
1/4 tsp pepper
16 oz can tomatoes, undrained
1 1/2 cup chopped onion
3/4 cup chopped celery
2 cloves garlic, minced
3 Tbsp lemon juice
1 tsp hot sauce (I like Frank’s)
In large pot, cover beans with water. Soak overnight. Drain and add 9 cups water and ham. Bring to a boil, then cook, uncovered, for 3 hours or until beans are very tender (High altitude takes longer). If you used a ham bone, remove bone; remove meat from bone and chop into bite-size pieces. Return meat to pot. Add tomatoes, onion, celery, garlic, lemon juice, salt, pepper and hot sauce. Simmer an additional 30 minutes. Garnish each serving with shredded cheese and/or homemade croûtons.
3/4 cup mayonnaise
1 Tbsp lemon juice
2 cups chopped cooked chicken
2 cups cooked brown rice
1 cup sliced celery
1/2 cup slivered almonds, toasted (divided)
2 Tbsp water chestnuts
1 Tbsp sliced green onions
1/4 tsp kosher salt
Dash pepper, freshly ground
Mix mayo and lemon juice. Add chicken, rice, celery, 1/4 cup almonds, water chestnuts, green onions, and salt and pepper. Mix lightly and chill at least four hours. To serve, place lettuce leaf on chilled plate. Top with salad mixture; sprinkle with toasted almond slices.
2 cups unbleached flour
1 cup whole wheat flour
4 1/2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
3/4 tsp cream of tartar
3/4 cup unsalted butter, very cold
1 large egg, beaten
1 cup milk
Stir together the flours, baking powder, sugar, salt and cream of tarter in large bowl. Cut in butter until resembles coarse cornmeal. Add egg and milk, stirring quickly just until ingredients are moistened. Knead lightly about 20 times. Roll or pat into circle about 1-inch thick. Cut with biscuit cutter and place on greased baking sheet. Bake at 450 degrees for 12-15 minutes.
4 Tbsp sugar, divided
1 1/2 cups warm water
2 pkg dry yeast
4 cups unbleached flour, divided
1 cup very warm milk (115-128 degrees)
3 Tbsp unsalted butter, softened
1 tsp salt
1 cup quick oatmeal, uncooked
1/3 cup wheat germ
2 cups whole wheat flour
1/3 cup sunflower seeds
In large bowl, dissolve 2 Tbsp of the sugar in the water. Sprinkle with the yeast; let stand for 5 minutes until bubbly. Gradually add 1 1/2 cups flour and beat until smooth. Cover with plastic wrap and set aside for 1 hour. In another large bowl, combine warm water, butter, salt, and 2 Tbsp sugar. Stir until butter is melted. Cool until lukewarm, then add yeast mixture, oats, wheat germ and whole wheat flour. Add 2 cups of the unbleached flour, then add additional flour a bit at a time to make a soft dough. Turn onto lightly floured surface and knead in sunflower seeds. Put in oiled bowl to rise until doubled, about 30 minutes. Form into loaves; put into 9×5 loaf pans; let rise until doubled, about 45 minutes. Bake at 375 degrees for about 45 minutes.
1 pkg yeast
1/2 cup warm water
1 cup milk, scalded then cooled
1/2 cup shortening
1/2 cup sugar
1 tsp salt
3 eggs, beaten
6 cups flour
Dissolve yeast in warm water; add milk, shortening, sugar, salt, eggs and 3 cups of flour. Mix well until smooth, then add enough of the remaining flour to make a soft dough. Knead into a smooth ball and place in lightly oiled bowl, turning to coat. Cover with towel and let rise until double, about 1 hour. Shape into two loaves; place in greased 9×13 loaf pans. Let rise until doubled, then bake in 375 degree oven for 45 minutes. Turn out onto rack to cool.