Monday, November 17, 2008
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/4 cup loosely packed fresh basil leaves (or dry basil to taste)
Mix tomatoes, oil and garlic in a saucepan and cook over medium heat for 5 minutes. Transfer to blender. Add vinegar, salt, pepper, sugar and basil. Pulse to blend and set aside.
Salad:1 Boboli crust(baked at 450 degrees for 8-10minutes and then cut into 2" squares)
3 medium tomatoes, coarsely chopped
1/2 lb. diced mozzarella cheese
6 cups green leaf lettuce pieces (I use romaine)
1/2 of 3.5 oz. package of pepperoni, cut in half
Combine all ingredients and add dressing.
Toss and serve. To die for!!
Friday, November 14, 2008
by Emily Norton
1 ½ c. sugar
2/3 c. evaporated milk
1 ¼ tsp. vanilla
¼ c. unsweetened cocoa (can add more for stronger taste)
1 tsp vanilla extract
1/8 tsp salt
6 cups hot milk (2 c. at a time in micro for 2 min)
(This was taken before I added all additional toppings)
Prep Time: 15 minutes, plus refrigeration.
1/4 cup, plus 2 Tbsp. of caramel (ice cream topping), divided
1 Graham cracker pie crust
1/2 cup, plus 2 Tbsp. Pecan pieces, divided
1 cup cold milk
2 Pkg. (3.4 oz each) Jell-o Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tub of cool whip, thawed and divided
POUR: 1/4 caramel topping into crust, sprinkle with 1/2 of pecans. (the best part!!)
BEAT: milk, pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups of cool whip. Spread into crust.
Refrigerate at least an hour. Top with remaining cool whip, caramel topping and pecans just before serving. Makes 10 servings.
Monday, November 10, 2008
1 lb. boneless round steak, cut into 1/2 in. cubes
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/12 ounces)condensed , undiluted
1 to 2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup uncooked spiral pasta
1 medium green pepper, chopped
1/4 cup minced fresh parsley
In large saucepan, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender, about 5 minutes. Stir in water, tomatoes, consomme and seasonings; bring to a boil.
Reduce heat; cover and simmer until meat is tender, about 1-1/2 hours. Stir in pasta and green pepper. Simmer, uncovered, until noodles are tender, about 8 minutes. Add parsley. YIELD: 8 servings (2 quarts)
Thursday, November 6, 2008
Sunday, November 2, 2008
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt and freshly ground pepper, to taste
4 cups heavy cream
Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses
In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.
~Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
1 pkg. yellow cake mix - minus 1 cup
1/2 cup butter, melted
1 lb. can pumpkin
1/2 cup brown sugar
1/4 tsp salt
2 1/2 tsp pumpkin pie spice
2/3 cup milk
1 cup cake mix
1 tsp cinnamon
1/4 cup sugar
1/4 cup butter
Grease 9x13 glass cake pan. After taking out 1 cup cake mix for topping, combine remaining cake mix, butter and egg. Press in bottom of pan. Prepare filling, mix until smooth, pour over crust. For topping, combine ingredients and sprinkle over filling. Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean. Cut in squares and top with whipped cream. Enjoy!
~another recipe from my cousin Kimi! We had it for dessert tonight and it was fabulous!