This sweet, cinnamon scented dip is great with ginger snaps or your favorite sugar cookie.
Ingredients:
1 8oz package of cream cheese, softened
2 7oz jars of marshmallow cream
1 15oz can pumpkin
1 teaspoon of cinnamon
1/4 cup brown sugar
Cooking instructions:
1. With a mixer, beat together cream cheese and marshmallow cream and brown until smooth
2. Add pumpkin and cinnamon. Mix well.
3. Cover and chill until serving
Here is a great salmon spread for crackers or rye bread that you can make in your food processor or blender.
Ingredients:
¼ cup fresh parsley
1 small onion
16 ounces of salmon filet
8 ounces of cream cheese
3 tablespoons of lemon juice
1 tablespoon horseradish
2 teaspoons dill
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce.
Salt and Pepper
Directions:
Mince parsley in the food processor, then set aside in a small bowl. Mince the onion, and then add the remaining ingredients, turning the processor on and off until well blended, then stir the mixture until it becomes smooth. Transfer the pate to a small bowl, and refrigerate overnight. Sprinkle with parsley before serving.
I know, it sounds weird, but the combination of the crispy crunchy texture and the tart taste makes it something to be experienced.
Ingredients:
8 slices sourdough bread
3 Tbsp butter, softened
¼ cup sour cream
2 pears, thinly sliced
½ cup shredded havarti cheese
½ cup crumbled cheese
Directions:
Preheat your Panini grill, then combine the cheeses in a bowl. Spread sour cream on each slice of bread (one side). Spread the cheese mixture and place the pears on the sandwiches. Spread butter on each side of the bread, then grill for 2-3 minutes on the Panini grill. Delicious if you don’t mind trying new things!
In a large cooker simmer chunks of chicken with crumbly feta, tangy lemon, artichoke hearts and mixed Greek seasonings. Toss in your favorite pasta and you have a gourmet meal that takes just minutes to make. Ingredients* 1 pound uncooked pasta* 2 tablespoon olive oil
* 2 cloves garlic, crushed
* 1/2 cup chopped red onion
* 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 large tomato, chopped
* 1/2 cup crumbled feta cheese
* 3 tablespoons chopped fresh parsley
* 2 tablespoons lemon juice
* 2 teaspoons dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish
Cooking Instructions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the rest of the ingredience. Toss in the cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Good food can be more delicious when cooked in glass bake ware. Glass bake ware is the best equipment for cooking casseroles, baking pies, cakes and other goodies. Glass bake ware cooks more evenly than metal pans. It is not porous therfore is safer for storage of acidy foods like lasagna. Easy clean up is another one of the good qualities of glass bake ware. Purchasing glass bake ware in sets is a good way to get the variety of sizes you will need.
Whether you prefer your crust chewy, crispy, or a little of both, cooking the perfect pizza crust makes the pizza taste all the better. I’ve found that for a chewier crust, it’s best to set your oven on a low temperature, and place your pizza directly on a greased cookie sheet. For a crispy crust, I prefer to use a pizza baking stone, which ensures the crust on the bottom becomes nicely toasted. I also recommend setting the oven for a higher temperature, and cooking the pizza for less time (just be careful not to burn it!).
Whatever you prefer, make sure to be careful taking your pizza out of the oven. If you are using a pizza baking stone, be mindful that the stone will retain heat for a long time, and could still be hot even 15-30 minutes after it comes out of the oven.
I’ve found the best way to make tasty sandwiches for breakfast, lunch, dinner, even midnight snacks is with a Panini grill. For some reason hot sandwiches with the contents just a little melted always taste better than a cold sandwich, and even cold sandwiches taste better if they’ve been grilled! Before I bought my Panini grill I found myself always wanting to go out for meals, but now that I can make Reubens, grilled cheese, even breakfast sandwiches at home, it’s saved me a lot of time and money.
I also use my Panini grill to cook steaks, and it drains out the fat. If you get one like mine, you can remove the cooking plates and throw them in the dishwasher too. I don’t even have to clean up!
Scientists are currently researching the use of oleocanthal, obtained from extra virgin olive oil, as an anti inflamitory. Inflammation is how the body reacts to injury and infection. It is not recommended that you drink glasses of olive oil, but making it a daily dietary choice could be helpful. Heating and long storage can lessen the medicinal qualities. It is recommended that when purchasing extra virgin olive oil be sure to check the dates. Whenever possible add the oil after cooking the pasta or chicken.
Stuffed Chicken Bake is easy to prepare and will be a favorite of the family. Cooking this delicious favorite is quick and easy. You will need:
2 Large chicken breasts
1 box of stove top dressing
1 10 oz can of cream soup
1 14 oz can of chicken broth
1 14 oz bag of broccoli
2 cups of shredded cheese
Preheat oven to 350 degrees. Grease a 9×13 pan. Cut chicken breasts into 4 pieces. Slice each piece of chicken down the center, leaving it attached on one side. Mix the dressing with the required amount of liquid to soften. Mix in seasoning. Stuff each chicken piece with the dressing an set in the pan. Cover the chicken with the broccoli. Mix the soup and chicken breast until blended. Pour over the broccoli and chicken. Cover and bake 30 minutes. Take the cover off and bake for 20 minutes. Cover with cheese and bake until cheese is melted. Serves 8.
