grammiepammie posted: " Nice 80's-degreew weather predicted for this entire week - GREAT! Just got home from running a few errands, now I feel like I've actually accomplished something! S'Mores Dip3/4 C. chocolate chips (milk or semi-sweet)mini marshmallows-Dipping optio"
Nice 80's-degreew weather predicted for this entire week - GREAT! Just got home from running a few errands, now I feel like I've actually accomplished something!
S'Mores Dip
3/4 C. chocolate chips (milk or semi- sweet) mini marshmallows - Dipping options: graham crackers graham cracker sticks vanilla wafers strawberries pineapple chunks apple slices pretzels animal crackers = Preheat oven 400 degrees F. Poster used 2 small 3-inch cast iron skillets but this recipe can be made in a large 8 or 9" skillet, a big pan (using an entire bag of chocolate chips) or baking dish..
If using small skillets: Place 1/4 C. choc. chips in each skillet. Place skillets in oven for 3 to 3 1/2 minutes until chips look glossy. Remove from oven & top with a handful of mini marshmallows. You can also sprinkle a few choc. chips on top if you want. Place skillets back in oven for 6-7 more minutes (you just want the marshmallows to be toasted) Serves 3
NOTE: Dip can be re-heated 350 degrees F. for 4-5 minutes. Dip is best eaten fresh when first made but reheating is an option.
3/4 C. penne pasta, uncooked 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces (can also use 3/4 lb. deveined peeled medium shrimp. see below* 1/2 lb. thin fresh asparagus, trimmed, cut into 1-inch lengths 1/2 C. onion, chopped 6 oz. cream cheese, softened 2 tsp. dried Italian seasoning 1 C. cherry tomatoes, cut in half 1 T. shredded Parmesan cheese = Cook pasta accordg. to pkg. directions, omitting salt. In large skillet over medium heat cook chicken, asparagus & onions 7-8 minutes until chicken is done & asparagus is crisp- tender. Drain pasta, reserving 1/2 C. cooking water. In a small bowl whisk cream cheese with Ital. seasonings & 2 T. reserved cooking water until blended - add to chicken mixture in skillet along with pasta - cook & stir 3 minutes. Remove from heat. Add tomatoes - mix lightly. If sauce is too thick, gradually stir in enough reserved cooking water until sauce is desired consistency. Sprinkle with Parmesan cheese before serving. Serves 4 *Substituting shrimp: Cook asparagus & onions 5 minutes in skillet before adding shrimp. Cook 2-3 minutes until shrimp turn pink. Finish recipe as directed above.
3 C. mixed baby greens 4 navel oranges, peeled 6 oz. Haas avocados, (1 large or 2 small), sliced 1/4 C. sliced red onion kosher salt/black pepper, to taste
Citrus Vinaigrette:
3 T. fresh squeezed orange juice, plus 1 tsp. zest 2 1/2 T. red wine vinegar 1/4 C. olive oil 1 tsp. Dijon mustard 1 tsp. honey kosher salt/black pepper, to taste = Arrange lettuce on a large platter or bowl (or divide among 4 large plates). Cut oranges into 1/4" thick rounds & carefully remove any seeds. Arrange oranges, avocado slices & red onion on/around the greens & season with salt/black pepper.
Vinaigrette: Whisk together ingredients - taste & adjust salt/pepper, as needed. Serve vinaigrette on the side or drizzle on top of salad. Serves 4
4 lb. spaghetti squash, washed & scored 2 lb. lean ground beef 1 (24 oz) jar marinara sauce, divided 2 T. dried minced onion 2 tsp. minced garlic 2 tsp. pizza or Italian seasoning 2/3 C. shredded Parmesan cheese 2 eggs - garnish: shredded mozzarella and/or Parmesan cheese = salt, to taste === After scoring spaghetti squash, wrap it in foil & place in a 6 qt or larger crockpot.
Mix together 1/2 C. marinara sauce, beef, onion, garlic, seasoning, Parm. cheese & eggs - form into 24 meatballs. Carefully place meatballs around the squash, stacking if necessary but to not press them together.
Cover & cook on High 4-6 hours until meatballs are cooked to 165 degrees F. & you can easily insert a knife into squash.
Carefully remove squash - squash will be hot. Slice squash in half & scoop out & discard seeds. Place squash back in crockpot. Carefully break apart meatballs & stir in remaining marinara sauce.
Use a spoon or fork to scrape squash until squash 'noodles' begin to break off - place 'noodles' back in crockpot, salt to taste & stir. Serves 8To serve: plate squash & meatballs & top with cheese
1 (10 3/4 oz) can condensed tomato soup 1 C. water 2 tsp. curry powder 1 tsp. garlic powder 1 tsp. ground ginger 4 C. medium-sized cauliflower florets (about 16 oz) 1/2 C. canned unsweetened coconut milk* 2 C. cubed rotisserie chicken 3 T. chopped fresh cilantro = 4 C. hot cooked jasmine rice (could probably substitute regular rice) NOTE: start rice cooking before preparing chicken mixture so that they are both done at the same time** = In a 12" skillet over medium-high heat heat soup, water, curry powder, garlic powder & ginger - bring to boil. Reduce heat to medium. Stir in cauliflower & coconut milk. Cover & cook 12 minutes until cauliflower is tender. Stir in chicken & cilantro; season with salt & black pepper, to taste. Serve chicken mixture over cooked rice. Serves 4
*you can usually find coconut milk in the grocery store in the aisle that has the alcoholic drink mixes.
**You can use the leftover coconut milk to replace some of the water when making the rice
1 (17.5 oz) pouch Betty Crocker sugar cookie mix PLUS butter & egg called for on pouch for drop cookies 1/4 C. butter, melted 1 (8 oz) pkg. cream cheese, softened 1 C. powdered sugar 1 T. finely grated lemon peel 1 (12 oz) tub Cool Whip, thawed 2 (4 serving size, ea) boxes Jell-O lemon instant pudding & pie filling mix 3 C. cold water = Preheat oven 375 degrees F. Prepare & bake drop cookies as directed on pouch. Cool at least 30 minutes (set aside 6 cookies for garnish)
In a food processor, process half remaining cookies to coarse crumbs; place in medium bowl. Process second half of cookies to coarse crumbs & add to bowl. Stir in melted butter until well blended. Press mixture firmly into the bottom of a ungreased 9 X 13" baking dish.
In medium bowl using elec. mixer on medium speed, beat cream cheese, powdered sugar & lemon peel, scraping down sides of bowl frequently. Beat in 2 C. Cool Whip & spread over cookie crust.
In another medium bowl beat dry pudding mix & milk, using a whisk, about 2 minutes until thick. Spread over cream cheese mixture. Spread remaining Cool Whip over pudding layer. Cover & refrigerate 4 hours.
When ready to serve, place 6 reserved cookies in a quart-sized ziplock bag; seal bag & crush cookies (using a rolling pin or side of a can). Sprinkle crumbs on top of desert. Cut into 6 rows by 4 rows. Makes 24 Cover & refrigerate any remaining leftovers.
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