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About Me
- Laurie
- Wife to Bryan, Mom to Ian, Chase, Gavin, and Zeke. Down syndrome advocate. Literacy educator. Wine-drinking Christian. Keeper of chaos.
5 comments:
Twice-Baked New Potatoes
Submitted by: Susan Herbert
Rated: 5 out of 5 by 5 members Prep Time: 1 Hour 10 Minutes
Cook Time: 10 Minutes Ready In: 1 Hour 20 Minutes
Yields: 12 servings
"I've used these rich potatoes as both an appetizer and side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. -- Susan Herbert, Aurora, Illinois"
INGREDIENTS:
1 1/2 pounds small red
potatoes
2 tablespoons vegetable oil
1 cup shredded Monterey Jack
cheese
1/2 cup sour cream
1 (3 ounce) package cream
cheese, softened 1/3 cup minced green onions
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced bacon,
cooked and crumbled
DIRECTIONS:
1. Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees F for 50 minutes or until tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thing shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff potato shells. Broil for 7-8 minutes or until heated through.
Golden Pumpkin Rolls
Submitted by: Kathy Anderson
Rated: 5 out of 5 by 2 members Prep Time: 25 Minutes
Cook Time: 15 Minutes Ready In: 40 Minutes
Yields: 24 servings
"My grandmother gave me the recipe for these rolls years ago. Best served warm, they complement any holiday menu."
INGREDIENTS:
2 (.25 ounce) packages active
dry yeast
1/2 cup warm water (110
degrees F to 115 degrees F)
1/2 teaspoon sugar
3/4 cup warm milk (110 to 115
degrees F)
1/2 cup packed brown sugar
1/2 cup canned or cooked pumpkin
3 tablespoons butter or
margarine, melted
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 cups all-purpose flour
DIRECTIONS:
1. In a mixing bowl, dissolve yeast in warm water. Sprinkle with sugar; let stand for 5 minutes. Add milk, brown sugar, pumpkin, butter, salt, spices and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 15-20 minutes.
Walnut Broccoli Bake
Submitted by: Carolyn Bosetti
Rated: 5 out of 5 by 1 members Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Yields: 12 servings
"A friend shared this recipe with me years ago and it instantly became a family favorite. When I make it for potluck luncheons, there are no leftovers. --Carolyn Bosetti, LaSalle, Ontario"
INGREDIENTS:
3 (10 ounce) packages frozen
chopped broccoli
1/2 cup butter, divided
1/4 cup all-purpose flour
4 1/2 teaspoons chicken
bouillon granules 2 cups milk
1/2 cup water
4 cups seasoned stuffing
croutons
1/2 cup chopped walnuts
DIRECTIONS:
1. Cook broccoli according to package directions; drain and transfer to a greased 3-qt. baking dish.
2. Meanwhile, in a large saucepan, melt 1/4 cup butter. Stir in flour and bouillon. gradually add milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Pour over broccoli.
3. In a large saucepan, melt the remaining butter. Add the water, stuffing and walnuts; mix well. Spoon over the broccoli. Bake, uncovered, at 375 degrees F for 20-25 minutes or until stuffing is lightly browned.
Slow Cooker Stuffing
Submitted by: Gayle Wagner
Rated: 4 out of 5 by 142 members Prep Time: 25 Minutes
Cook Time: 8 Hours 55 Minutes Ready In: 9 Hours 20 Minutes
Yields: 16 servings
"This is an easy way to make extra stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!"
INGREDIENTS:
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms,
sliced
12 1/2 cups dry bread cubes
1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black
pepper
4 1/2 cups chicken broth
2 eggs, beaten
DIRECTIONS:
1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Asparagus Roll-Ups
Submitted by: Clara Nenstiel
Rated: 5 out of 5 by 58 members Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 10 servings
"These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup."
INGREDIENTS:
16 fresh asparagus spears
16 slices sandwich bread,
crusts removed
1 (8 ounce) package cream
cheese, softened
8 bacon strips, cooked and
crumbled 2 tablespoons minced fresh
chives
1/4 cup butter or margarine,
melted
3 tablespoons grated
Parmesan cheese
DIRECTIONS:
1. Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
2. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned.
1 10-min. drive to the store
2 large bags of Doritos
6 Dollars
1 mind at ease
Does that count as a recipe? I'll bet you're husband thinks so... :)
I made this pie for Thanksgiving this year. Everyone loved it. Dave even liked it and he doesn't like pumpkin pie!
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=51495
Tiffany- that is the longest comment anyone has ever left me! They look very yummy. Thanks for doing my legwork for me!
Tom- typical man. Do you deny it? And yes, my husband thinks yours is the best recipe...!
Rhiannon- Side dishes! Come on, now! Pumpkin pie?? I guess it IS a vegetable...
Pretzel Salad. It's a side dish, yet sweet like a dessert!
1 1/2 sticks margarine
2c. broken pretzels (i like the traditional shaped)
3 tbl. sugar
8 oz. cream cheese
1/2c. sugar
2c. cool whip
6oz. package strawberry jello
20 oz. frozen strawberries
2c. boiling water
melt margarine with 3 tbl sugar, pour over broken pretzels in a 9x13 pan. Bake at 425 for 8-10 minutes. Cool.
Cream together cream cheese and 1/2 c. sugar. fold in cool whip. spread over cooled pretzels. cool again.
desolve jello in the boiling water and add frozel strawberries, stir until cool. carefully pour over cream cheese layer. refridgerate and serve when firm.
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