Wednesday, November 18, 2009
Friday, November 13, 2009
I'm omitting the bread crumbs, , and paprika.
2 tbsp milk
1 2.5oz jar dried beef diced finely
1/4 c. chopped bell pepper
1/4 tsp garlic powder
1/4 tsp pepper
1 tbsp grated onion
1/2 c. sour cream
dash Worchestershire sauce and tobasco sauce, if desired
1/2 c chopped pecans
1/4 tsp salt
2 tbsp butter
Combine the first8 inredients in a mixer and mix until well blended. Put into 8" pie pan or ovenproof dish. Saute pecans and salt in butter until nuts are lightly browned. Sprinkle over cheese-beef mixture. Bake 20 minutes at 350 degrees. Serve with low salt crackers or melba toast.
|Glaze and Crust|
|1/4||cup packed brown sugar|
|1||tablespoon Butter, melted|
|1||tablespoon corn syrup|
|1/2||cup pecan halves|
|1||pie crust (can use premade refridgerated or make your own!)|
|2/3||cup granulated sugar|
|2||tablespoons Pillsbury all-purpose flour|
|1||teaspoon ground cinnamon|
|4||cups thinly sliced, peeled apples (4 medium) - granny smith or golden delicious work well|
|1.||Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Place bottom crust over mixture in pan.|
|2.||In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.|
|3.||Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.|
2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop
1 package (10 ounces) creamed frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)
Preheat oven to 375°F. Drain and coarsely chop artichoke hearts with. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese in a mixing bowl. Spoon dip into a small . Bake 20-25 minutes or until heated through. Spread on cocktail or fresh vegetables
2 large Granny Smith apples
1 (235 g) package refrigerated crescent rolls
1 medium orange
2 tablespoons butter or margarine, melted
1/2 cup granulated sugar
1 cup cinnamon Ice cream or frozen whipped topping, thawed (optional)
Heat oven to 375 degrees F.
Peel, core, and slice apples using Apple Peeler/Corer/Slicer. Cut slices in half.
Unroll dough; separate into 8 triangles strips. Cut each in half to make 16 triangles strips. Place 3 or 4 apple slices at wide end of each strip and roll up. Arrange bundles in Deep Dish Baker.
Zest 1 teaspoon orange zest with Lemon Zester/Scorer; set aside.
Juice orange using Lemon Aid. Put into Deep Dish Baker, but not over bundles. Drizzle bundles with butter.
Mix zest, sugar and cinnamon; spoon over bundles. Bake 25 to 30 minutes or until golden brown.
Serve with ice cream or whipped topping, if desired.