ok hand me the bottle!!!
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ok hand me the bottle!!!
:eek: no excersize, rulk, nothin!!:eek:
<~~~~~~~is ready to faint, "catch me"
YAY! The Herman was what I was looking for whooooohooooo! And thanks for all the squash recipes- my dh won't know what's in his "cake" later! hehehe
No problem. :D That's why I thought you might like the dessert recipes. Be sneaky. LOL He won't know his dessert is good for him.
;) I wonder what else I could sneak in there . . . hmmm . . . :eek: who said that?
:D
Caramely Apple Pie
Caramel sauce:
• 1/2 c. coarsely chopped pecans
• 1/2 c. packed brown sugar
• 1 tbsp. cornstarch
• 3 tbsp. water
• 1/3 c. half-and-half
• 2 tbsp. light corn syrup
• 2 tbsp. butter or margarine
• 1/2 tsp. vanilla
Pie:
• 3 tbsp. flour
• 1/2 tsp. cinnamon
• 1/2 c. granulated sugar
• 5 medium-large apples, peeled, cored and sliced thin (7 to 8 c.)
• 1/2 c. golden raisins
• Crust for two-crust pie -- from your grocer or your recipe
Preheat the oven to 425 degrees. Toast the pecan pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of the pan and set aside.
In a small saucepan, stir together the brown sugar and cornstarch. Stir in the water, half-and-half and corn syrup. Cook over medium heat, stirring, until the mixture begins to boil. Cook and stir 2 minutes longer, then stir in the pecans, butter and vanilla and set aside to cool.
In a small dish, stir together the flour, cinnamon and granulated sugar. In a large bowl, combine the sliced apples and raisins; pour the cinnamon mixture over and toss gently until the apple pieces are coated.
Fit one pie crust into a 9-inch pie plate and trim excess dough. Pour the apple mixture into the pie shell. Spoon just half of the caramel-pecan mixture over the apples, then top with the second crust, folding the extra top crust under the rim of the bottom crust, then crimping the two together. Make eight radial slashes in the top crust, and cut a vent hole in the center too.
Bake for 15 minutes, then lower the temperature to 325 degrees and bake an additional 50 to 60 minutes, until the top is nicely brown and the apples are perfectly tender (poke at them through the vent hole). If the edges are browning too fast, cover them with strips of aluminum foil.
Remove the pie from the oven and -- while it's still hot -- spoon and drizzle the remaining caramel-nut mixture onto the crust in a thin layer.
If the sauce goes on too thickly, it won't set up, so keep it to a thin layer, and quietly save any extra sauce for yourself. (On the other hand, who really minds caramel sauce that oozes off a slice of pie?)
:D
Caramelized Onion and Horseradish Mashed Potatoes
• 1/4 c. ( 1/2 stick) butter, divided
• 4 c. chopped onion
• 2 tsp. brown sugar
• 1 tbsp. white balsamic vinegar (optional)
• 2 1/2 lb. cubed peeled baking potatoes
• 1/2 c. whole milk
• 1/4 c. Dijon mustard
• 1 tbsp. fresh lemon juice
• 2 tbsp. prepared horseradish
• 1 tbsp. light mayonnaise
• 1/2 tsp. salt
Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potatoes to pan. Add 3 tablespoons butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
Combine Dijon mustard, lemon juice, horseradish, mayonnaise and salt in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.
This goes well with with steak or tuna.
:D
Chipotle Mashed Sweet Potatoes
• 2 1/2 lb. cubed peeled sweet potatoes
• 1/2 c. half-and-half
• 3 tbsp. butter, softened
• 2 tbsp. fresh lime juice
• 1 (7-oz.) can chipotle chiles in adobo sauce
• 1/2 c. packed brown sugar
• 3/4 tsp. salt
• 3/4 tsp. ground cinnamon, divided
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potatoes to pan. Add half-and-half, butter and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon
These potatoes are a great accompaniment to spice-rubbed pork tenderloin
:D
Bacon and Cheddar Mashed Potatoes
• 2 1/2 lb. cubed peeled baking potatoes
• 1 c. (4 oz.) shredded extra-sharp cheddar cheese
• 1 c. reduced-fat milk
• 1/2 c. chopped green onions
• 2 tbsp. reduced-fat sour cream
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 bacon slices, cooked and crumbled (drained)
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potatoes to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions, sour cream, salt, pepper and bacon, stirring to combine.
These go, well they just go :p
:D
boo
And thank you. Your package came today, and it's ALL for me. No Sarah here to snarf my goodies!!!
Quote:
Originally posted by jaybird
boo
And thank you. Your package came today, and it's ALL for me. No Sarah here to snarf my goodies!!!
You are Very Welcome ;)
uh-huh...I knew u were cheatin on the diet ;)Quote:
Originally posted by jaybird
No Sarah here to snarf my goodies!!!
Vegetable Casserole
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Sauté onions in 2 tablespoons of the oil for 5 minutes. Remove onions. Add 2 more tablespoons oil and sauté green peppers for 5 minutes. Remove peppers. Add 2 more tablespoons oil and sauté eggplant on each side for 2 minutes. Remove eggplant. Add remaining 2 tablespoons oil and sauté zucchini for 3 minutes. Arrange alternate layers of the sautéed vegetables and tomatoes in a casserole. Sprinkle each layer with garlic, salt and pepper. Cover and bake in a 325 degree oven for 45 minutes. Remove cover and bake 5 minutes longer. Serve hot or cold.
SERVES: 6 - 8
Shrimp Casserole
2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs
Preheat oven to 375 degrees. Mix all ingredients except bread crumbs in a 2-quart buttered casserole. Sprinkle with bread crumbs and bake for 30 minutes.
YIELD: 6 servings
{{{JAYBIRD}}}
{{{FLUTE}}}
BTW, FUGIE ...
TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !! TAG !!
{{{{jolie}}}}} I swear i'll get that blasted canadian penny out soon...just keep forgetting..