Recipe: Mexican Layered Dip
Here’s a quick, easy Kraft recipe to try. It works great for parties as an appetizer, and is very good. I’m making it tomorrow for a gathering I have to attend.
BEAT Neufchatel with mixer until creamy. Add seasoning mix; mix well. Spread onto bottom of serving plate or 9-inch pie plate.
TOP with all remaining ingredients except chips.
REFRIGERATE 1 hour. Serve with chips.
Enjoy!
Barb
Posted in Cooking in your kitchen on April 16th, 2010 by Barb | | 0 Comments
Recipe: Easter Thumb Print Cookies
Here’s a favorite recipe of mine, we made at Easter many times when I was growing up. It is a fun one to make with kids, as they enjoy decorating the cookies with jelly beans.
Easter Thumb Print Cookies
1/2 cup butter
1/4 cup brown sugar
1 egg separated
1/2 tsp. vanilla
1 cup flour
1/4 tsp. salt
3/4 cup chopped nuts, or coconut
1/2 tsp. baking soda
Miniature Jelly Beans
Heat oven to 350 degrees. In a mixing bowl, combine the butter, egg yolk, brown sugar, & vanilla. Add the salt, baking soda, & flour. Mix well. Roll into 1″ balls. Dip the balls in the egg white and roll in either the coconut, or nuts. Press the cookie down with your thumb. Bake for 10 minutes. Remove from the oven. Let cool.
Frost the cookies and decorate with several miniature jelly beans.
Enjoy!
Barb
Posted in Cooking in your kitchen on April 2nd, 2010 by Barb | | 0 Comments
Recipe: Mom’s Best Rhubarb Crunch
This recipe goes out to my friend Martha. I often made this to share when I visited her cabin on Lake Irene, near Miltona, MN, growing up. The rhubarb was always fresh from my mothers garden.
Mom’s Best Rhubarb Crunch
2 cups flour
1-1/2 cup oatmeal
2 cups brown sugar
1 cup melted butter
2 tsp. cinnamon
1 tsp. nutmeg
2 cups sugar
4 Tbsp. cornstarch
2 tsp. vanilla
8 cups rhubarb, diced
Mix the first 4 ingredients until crumbly. Press half of the mixture into a greased 13 x 9″ pan. In a bowl, combine rhubarb, sugar, vanilla, cinnamon, nutmeg and cornstarch. Pour the mixure over the crust. Cover with the remaining crust topping. Bake 1 hour at 350 degrees. Serve with whipped topping, or ice cream.
Enjoy!
Barb
Posted in Cooking in your kitchen on March 12th, 2010 by Barb | | 0 Comments
Recipe: Baked Spaghetti Squash
Here’s another recipe compliments of Troy, our lead installer. He brought the dish to our cabin last weekend to share. I served it along with some Lemon Caper chicken, seasoned rice, and some Chardonnay. It turned out to be a wonderful combination.
Baked Spaghetti Squash
2 Spaghetti Squash (halved)
2 cloves fresh garlic
Taragon to taste
Basil to taste
4 pats of butter (approximately 1/4 cup)
salt to taste
pepper to taste
Cut squash in half length wise. Place the squash in a baking dish filled with a 1/4″ water placing the cut side down. Bake for 45 minutes at 375 degrees. Remove the pan from the oven and let the squash cool a bit. Take the squash out of the rind with a fork and place in a bowl. Spray a 13 x 9 baking dish with Pam cooking spray. Spread the squash in the pan. Mix in the garlic, taragon, and basil. Season with garlic salt and pepper to taste. Place 4 pats of butter and sprinkle with parmesan cheese. Bake for an additional 20 minutes at 350 degrees.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 26th, 2010 by Barb | | 0 Comments
Recipe: Blueberry Crunch
Here’s a simple recipe to try that is delicious. I made it the other day to share at a company meeting and it definitely was a hit!
Blueberry Crunch
2 cans blueberry pie filling
1 tsp. lemon juice
1 box yellow cake mix
1/2 cup butter (melted)
1/2 cup chopped pecans
Spray the bottom of a 13 x 9″ cake pan with Pam cooking spray. Pour both cans of blueberry pie filling in the pan. Sprinkle the lemon juice over the top. In a separate mixing bowl, mix the cake mix with melted butter. Add the pecans and stir until crumbly. Sprinkle over the top of the blueberries. Bake for 30-35 minutes. Serve warm, or cold. Top with Reddi Wip topping.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 19th, 2010 by Barb | | 0 Comments
