recipe corner

[red]

Since RSC posted his French Dip recipe, I thought we'd start a thread on goodies for the holidays ( I'm saying holidays because I'm including New Year's Eve).

One of my favorites is a dried chipped beef & cream cheese ball.

Soften 2 packages of cream cheese.
chop in food processor 1 large jar of  dried chipped beef. I rinse mine first because it can be really salty
dehydrated onions to your taste

Keep about 1/4 cup of dried chipped beef set aside

Mix all the ingredients but the set aside beef. Form into a ball & then roll in the reserved beef. Put in fridge for a couple of hours to firm.
Serve w/ your favorite crackers

 

[red]

here's another one:

Nacho Pizza

soften 2 bars of cream cheese. Add 1 package of taco seasoning
Spread onto a pizza pan.
You can also spread refried beans after the cream cheese is topped
Top w/ you favorite taco/nacho toppings. I use shredded cheddar cheese, diced tomatoes, shredded lettuce, black olives, jalapeno peppers if you like it hot, sour cream & anything else you like. Have some salsa for those that like that too.
Put in fridge for a while 
use nacho chips for scooping.

 

[justme]

Mock Turtles

You need:
Small pretzels
Rolo candies
Pecans

Put pretzels on a cookie sheet.  Put unwrapped rolo ontop of each one.  Bake in preheated 250 degree oven for about 5-8 min.  Take out let sit for a couple minutes.  Then before completely cool, press a pecan in each one.

I made these last night and had to end up hiding them from hubby!

 

[LN]

Pumpkin Bread

3 1/3 cups all-purpose flour
1 TB baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
2 cups sugar
4 large eggs (room temperature)
1/2 cup canola oil
1/2 cup low-fat buttermilk
2/3 cup water
1 (15 oz) can pumpkin
Cooking spray

1. Preheat oven to 350
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next six ingredients (through allspice) in a bowl.
3. Place sugar, eggs, and oil in a large bowl and beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into two (9x5-inch) loaf pans coated with cooking spray. Bake at 350 for 50 minutes. Cover loaf pans with foil and bake another 8 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans and cool completely on a wire rack.
Yield: 2 loaves

Dip
Mississippi Sin
2 cups (8 oz) shredded cheddar cheese
1 8 oz. pkg cream cheese, softened
1 1/2 cup sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green chilies
1/3 cup chopped green onions
1/8 tsp Worcestershire sauce

Combine all ingredients in a medium bowl, stirring well. Pour mixture into 8x8 casserole dish and cover with foil. Bake at 350 degrees for 1 hour. Serve dip with whatever you like. Bread tastes great with it.

 

[RSC]

I had to get them from Dani,  Here's some of our favorites.  Remind me sometime and I will put up my absolute favorite, our Fresh Salsa.  A big hit any time of the year.

Reuben Dip
1- 8 oz cream Cheese 1- Can Bavarian Kraut
2- Pkgs Dried or Corned Beef(Chopped) ½ Cup Sour Cream
1 C Mozarella Cheese
Mix ingredients together.  Cook in a crockpot until hot.  Serve hot with crackers or rye bread(toasted).


Tony

 

[RSC]

Stuffed Mushrooms
2 Cartons Mushrooms ½ C Fresh Parmeasan
1-8oz pkg Cream Cheese ½ C Mozerella
¼ C Onion(Chopped)
Remove stems.  Chop stems and onion.  Combine Cream Cheese, Parmasan and Mozarella.  Stir in stems & onion.  Fill Mushroom caps.  Place on cookie sheet.  Bake @ 350degrees for 20-25 minutes until mushroom is soft.

Tony

 

[RSC]

Cucumber Dip
½-3/4 tsp garlic salt 2 Tbsp Miracle Whip
6-8 green onions 1 Tbsp Accent Salt
1 ½ Cucumbers Salt & Pepper to Taste
1 Pkg Cream Cheese
Peel & Chop up cucumber.  Squeeze & drain cucumbers three times.  Mix Miracle Whip & cream cheese together.  Chop green onions.  Add all ingredients together. Then add Dry ingredients.  Chill for 1 hour.  Serve with club crackers.

 

[RSC]

Brownie Candy Cups
1 Pkg DUNCAN HINES(Chocolate Lovers’ Double Fudge Brownie Mix
2 Eggs ½ Cup Water
1/3 C Crisco Oil or Crisco Puritan Oil 30 Miniature Peanut butter cup candies(No
wrappers)
1. Preheat oven to 350 degrs.  Place 30 (2 in) foil liners in muffin pans or on cookie sheets.
2. 2. Combine brownie mix, fudge packet from Mix, eggs, water and oil in large bowl.  Stir with spoon until well blended, about 50 strokes.  Place 2 level measuring tablespoons batter in each foil liner.  Bake at 350 Degr for 10 minutes.  Remove from oven.  Push 1 peanut butter cup candy in center of each cupcake until even with surface of brownie.  Bake 5-7 minutes longer.  Remove to cooling racks.  Cool completely.  Makes 30 brownie cups.


Tony

 

[RSC]

This recipe is very popular but takes a Heck of a lot of time to make.  Of course,  I'm extremely patient when Dani makes it  (dog)

Rainbow Ribbon Mold- A real showpiece for a buffet or dinner party.
6 ¼ Cups boiling water 5 Pkgs(4 serving size) Jell-O Brand Gelatin Desert,
                            any 5 different flavors.
1 Cup BREAKSTONE’s Sour Cream or BREYERS Vanilla Lowfat Yogurt.
STIR 1 ¼ cups boiling water into 1 flavor of gelatin in small bowl at least 2 minutes until completely dissolved.  Pour ¾ cup of the dissolved gelatin into 6-cup ring mold.  Refrigerate about 15 minutes until set but not firm (gelatin should stick to ringer when touched and should mound).  Refrigerate remaining gelatin in bowl about 5 minutes until slightly thickened (consistency of unbeaten egg whites).  Gradually stir in 3 tablespoons of the sour cream.  Spoon over gelatin in pan.  Refrigerate about 15 minutes or until set but not firm ( gelatin should stick to finger when touched and should mound).
Meanwhile, repeat process with each remaining gelatin flavor.  (be sure to cool dissolved gelatin to room temperature before pouring into mold.)  Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin laters.
Refrigerate 2 Hours or until firm.  Unmold.  Garnish as desired.  Makes 12 Servings
Preperation Time: 1 Hour    Refrigerating Time:  4 ½ Hours

Tony

 

[CJB]

Taco Cheese Ball

2 packages of cream cheese
2 packages (8 oz) of taco-flavor, shredded cheese (if not taco, then Mexican or plain cheddar)
1 small onion, finely minced (could be green onions)
1 package of shredded beef, chipped finely
1 to 3 teaspoons of taco seasoning mix – to taste
¼ to ½ cup of salsa (mild, medium, or hot – to taste)
Mix all of the above ingredients together and shape into a ball
Finely chip 1 (additional) package of shredded beef and roll the cheese ball into it

Serve with tortilla chips and/or crackers

 

[cowz]

I made the mock turtles......soooo good I had to post an armed guard at the cookie jar.

 

[CAB]

  You guys are going to have to publish a SP Cook Book.
  Tony we had your French dip last week. Everyone loved it.
  Cathy, we have had both of your potato soup recipes more than once. They are both great. Thanks for sharing everyone.
  Joni fixed a new appetizer@ the last card party.
  Take uncooked bacon, cut each piece in half, roll a waterchestnut up in each one, pin with a toothpick, bake in preheated oven @ 350 degrees for 30 minutes then pour a mixture of 1/2 cup brown sugar & 1/2 cup of catchup over the top of each and bake another 20 minutes. Everyone loved them.

  BTW, did anyone ever master the cake in a cup recipe? If not, better not put it in the SP Cook book. JMO. Brent

 

[RSC]

  You guys are going to have to publish a SP Cook Book.
  Tony we had your French dip last week. Everyone loved it.
  Cathy, we have had both of your potato soup recipes more than once. They are both great. Thanks for sharing everyone.
  Joni fixed a new appetizer@ the last card party.
  Take uncooked bacon, cut each piece in half, roll a waterchestnut up in each one, pin with a toothpick, bake in preheated oven @ 350 degrees for 30 minutes then pour a mixture of 1/2 cup brown sugar & 1/2 cup of catchup over the top of each and bake another 20 minutes. Everyone loved them.

  BTW, did anyone ever master the cake in a cup recipe? If not, better not put it in the SP Cook book. JMO. Brent

  Brent,  Did you find the Au Jus behind those PESKY POPTARRTS?

Tony

 

[red]

  You guys are going to have to publish a SP Cook Book.
 

Justamom & I talked about it. It just never went any further.

Red

 

[CAB]

Tony, I looked to no avail. I had to send the kids to the store. It was worth the trip. Brent

 

[BCCC]

Just to for warn you might want to double or triple this recipe they are AMAZING!!!! You can also substiute another salad dressing mix if you dont like ranch. Also instead of cooking your own bacon use Hormel Bacon bits. Also but foil on you pan before you oil it that burnt cheese is hard to get off!! If you want you can also just by the frozen bread rolls and they work good. Well I am off to eat a few more rolls of the stuff its great(and addicting!) I think I have already eaten 7 lol


INGREDIENTS
12 slices bacon, diced
1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons olive or vegetable oil, divided
1 cup shredded mozzarella cheese
1 (1 ounce) package ranch salad dressing mix


DIRECTIONS
In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.
Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350 degrees for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.