Monday, March 30, 2015
Bread - Coffee Date Bread
A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast.
Saturday, March 28, 2015
Friday, March 27, 2015
Sunday, March 15, 2015
Cheese - Three Cheese Manicotti
Hearty tubes of cooked manicotti are stuffed with an opulent blend of ricotta, mozzarella and Monterey Jack cheese, sour cream, bread crumbs and parsley. Bake the stuffed pasta blanketed with spaghetti sauce and topped with mozzarella cheese.
Saturday, March 14, 2015
Soups Stews And Chili - Tomato Florentine Soup I
Cooked pasta and chopped spinach are combined in this tomato and chicken broth based soup seasoned with a dash of nutmeg.
Cheese - Easy Seven Layer Vegetable Salad
A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
Thursday, March 12, 2015
Wednesday, March 11, 2015
Hpnotiq Hurricane (3 Oz. Hpnotiq 1-2 Oz. Citrus Flavored Rum -Splash Of Fresh Lime Juice -Splash Of Club Soda And Garnish With A Pineapple)
Hpnotiq Hurricane (3 Oz. Hpnotiq 1-2 Oz. Citrus Flavored Rum -Splash Of Fresh Lime Juice -Splash Of Club Soda And Garnish With A Pineapple)
Herbs And Spices - Berry Bread Pudding With Brown Sugar Sauce
I created this recipe because I am always looking for a great bread pudding recipe. I sell cookware and love to cook, this is one of my favorite things to make.
Tuesday, March 10, 2015
Breakfast And Brunch - Zucchini And Eggs
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Monday, March 9, 2015
Meat And Poultry - Cheggy Salad Sandwiches
Chunky, eggy, chicken ("Cheggy") salad makes a perfect summer sandwich. Pine nuts, Parmesan cheese, and pickle relish add extra flavor and crunch.
Saturday, March 7, 2015
Salad - Lime Berry Chicken Salad
A delightful spinach salad with strawberries, snap peas and chicken is topped off with an outstanding homemade poppy seed dressing.
Soups Stews And Chili - Squash Soup
Crookneck squash is boiled with bell pepper and onion, pureed then combined with melted processed cheese for a creamy, quick soup.
Friday, March 6, 2015
Breakfast And Brunch - Strawberry Rhubarb Coffee Cake
Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top.
Fruits And Vegetables - Buttery Caramel Apple Jam
Put those tangy green Granny apples to good use by canning up a batch of caramel-flavored apple jam to enjoy during the cold months. Plenty of brown sugar and a dash of butter flavoring give the jam its special caramel flavor.
Thursday, March 5, 2015
Wednesday, March 4, 2015
Salad - Fruit Salad
Sour cream binds this salad of pineapple chunks, maraschino cherries, and mandarin orange slices with miniature marshmallows. Serve with a Thanksgiving dinner or as a dessert.
Cheese - Polish Cream Cheese Coffee Cake
A moist coffee cake with a sweet cream cheese center and crunchy pecan topping is the perfect treat to serve at your next brunch.
Tuesday, March 3, 2015
Monday, March 2, 2015
Side Dish - Creamed Cabbage 2
Cabbage, bacon, and sour cream make a delicious creamy, savory side dish, especially good for St. Patrick's day.
Seafood - Dilled Shrimp Rejer
You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!
Sunday, March 1, 2015
Seafood - Fish On A Plank
The delicate flavors of the fish are richly enhanced by the sweet tang of the wood planks. The mango salsa gives it a spicy flare. Just about any fish will work, I have used tilapia and it turns out well. This is great served with rice pilaf.
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