3 pkg. (8 oz.) cream cheese
1 cup sugar
3 eggs (add one at a time)
2 tsp. vanilla
Do not beat too long.
Combine 1 1/4 cups Graham Cracker crumbs
1/4 cup sugar
1/4 cup butter
Line graham cracker crust on bottom and sides of pie pan.
Put in filling and bake at 350 degrees for 45 minutes to an hour.
When done, add topping:
1 pt. sour cream
1/4 cup sugar
1 tsp. vanilla
Bake for about 5 more minutes.
This sounds yummy - thanks Linda!
Wednesday, September 9, 2009
Tortellini Soup
2 Tbsp. olive oil
1 medium onion, chopped
2 cans (14.5 oz each) diced tomatoes, not drained
2 Tbsp. balsamic vinegar
2 garlic cloves, chopped
1/4 tsp. dried oregano ( I use basil instead of oregano)
1/4 tsp. salt
1/4 tsp. black pepper
4 cups water
3 cans (10.5 oz. each) condensed chicken broth
1 pkg. (19 oz) frozen or refrigerated cheese tortellini
1 pkg. (10 oz) frozen spinach, thawed and drained
In a large soup pot, heat the oil over medium-high heat.
Saute the onion until tender, then add tomatoes, vinegar, garlic, oregano, salt, pepper;
Cook for 5-7 minutes or until heated through.
Add the water and broth and bring to a boil.
Add the tortellini and spinach and cook for 6 to 8 minutes, or until the tortellini are tender.
Serve immediately.
Another favorite from Linda's kitchen!
1 medium onion, chopped
2 cans (14.5 oz each) diced tomatoes, not drained
2 Tbsp. balsamic vinegar
2 garlic cloves, chopped
1/4 tsp. dried oregano ( I use basil instead of oregano)
1/4 tsp. salt
1/4 tsp. black pepper
4 cups water
3 cans (10.5 oz. each) condensed chicken broth
1 pkg. (19 oz) frozen or refrigerated cheese tortellini
1 pkg. (10 oz) frozen spinach, thawed and drained
In a large soup pot, heat the oil over medium-high heat.
Saute the onion until tender, then add tomatoes, vinegar, garlic, oregano, salt, pepper;
Cook for 5-7 minutes or until heated through.
Add the water and broth and bring to a boil.
Add the tortellini and spinach and cook for 6 to 8 minutes, or until the tortellini are tender.
Serve immediately.
Another favorite from Linda's kitchen!
Broccoli Salad
2 bunches broccoli
1/2 cup raisins
1/2 cup onions (Spanish)
1/2 cup bacon
3/4 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Cut up broccoli into small pieces. Add raisins, onions, and crumbled bacon.
Mix together mayonnaise, sugar and vinegar. Add to salad. Stir and serve.
Linda sent this recipe - a family favorite!
1/2 cup raisins
1/2 cup onions (Spanish)
1/2 cup bacon
3/4 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Cut up broccoli into small pieces. Add raisins, onions, and crumbled bacon.
Mix together mayonnaise, sugar and vinegar. Add to salad. Stir and serve.
Linda sent this recipe - a family favorite!
Wednesday, August 26, 2009
Pesto Sauce
2 cups fresh basil leaves, firmly packed
1/4 cup oil
2 Tbsp. pine nuts
1 clove garlic
1/4 cup grated parmesan cheese
Combine all ingredients in a processor or blender and process until smooth.
Pesto will keep, covered in refrigerator for up to one week.
My fresh basil is thriving so this is a perfect recipe for using it! Marilyn
1/4 cup oil
2 Tbsp. pine nuts
1 clove garlic
1/4 cup grated parmesan cheese
Combine all ingredients in a processor or blender and process until smooth.
Pesto will keep, covered in refrigerator for up to one week.
My fresh basil is thriving so this is a perfect recipe for using it! Marilyn
Baked French Toast
1 baguette French bread, cut in 1 inch slices
6 large eggs
1 1/2 cups milk
1 cup light cream or half-and-half
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter or margarine, softened
1/2 cup firmly packed light-brown sugar
1/2 cup chopped walnuts
1 Tbsp. light corn syrup
Maple syrup
1. Butter 9-inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight.
2. Next day: Preheat oven to 350 degrees F. In small bowl, combine butter, sugar, walnuts and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden.
Serve with maple syrup. 6-8 servings.
My friend Denise shared this recipe with me many years ago and it has become a favorite with my family. I am always asked to share this recipe! It's been a tradition to bake it for special breakfast parties and on Christmas morning. If you double the recipe, just add extra bread and use a 13 x 9 pan - I find there is plenty of liquid without doubling the other ingredients.
6 large eggs
1 1/2 cups milk
1 cup light cream or half-and-half
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter or margarine, softened
1/2 cup firmly packed light-brown sugar
1/2 cup chopped walnuts
1 Tbsp. light corn syrup
Maple syrup
1. Butter 9-inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight.
2. Next day: Preheat oven to 350 degrees F. In small bowl, combine butter, sugar, walnuts and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden.
Serve with maple syrup. 6-8 servings.
My friend Denise shared this recipe with me many years ago and it has become a favorite with my family. I am always asked to share this recipe! It's been a tradition to bake it for special breakfast parties and on Christmas morning. If you double the recipe, just add extra bread and use a 13 x 9 pan - I find there is plenty of liquid without doubling the other ingredients.
Apple Crisp
1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup butter or margarine softened
4 cups of peeled chopped apples
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 tsp vanilla extract
In a mixing bowl, combine first four ingredients.
Cut in butter until crumbly.
Press half into a greased 2 1/2 qt. baking dish or a 9 inch square baking pan.
Cover with apples.
In a saucepan, combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear.
Pour over apples. Sprinkle with remaining crumb mixture.
Bake: 350 degrees about 1 hour or until apples are tender.
Serve warm with ice cream, if desired. 8 servings.
This is my son-in-law, Dave's favorite - a WONDERFUL recipe for those fall apples! Marilyn
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup butter or margarine softened
4 cups of peeled chopped apples
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 tsp vanilla extract
In a mixing bowl, combine first four ingredients.
Cut in butter until crumbly.
Press half into a greased 2 1/2 qt. baking dish or a 9 inch square baking pan.
Cover with apples.
In a saucepan, combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear.
Pour over apples. Sprinkle with remaining crumb mixture.
Bake: 350 degrees about 1 hour or until apples are tender.
Serve warm with ice cream, if desired. 8 servings.
This is my son-in-law, Dave's favorite - a WONDERFUL recipe for those fall apples! Marilyn
Lime Jalapeno Chicken
1/4 cup lime juice
2 Tbsp. oil, canola
1 Tbsp. vinegar, white
1 tsp. cumin, ground
1/4 tsp. salt
1 pepper(s), jalapeno, sliced (I used salsa verde)
1 1/4 pounds boneless, skinless chicken breast
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, or overnight, turning once.
Preheat the grill to high heat. Oil the grill rack. Grill the chicken until cooked through, and no longer pink. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
This is delicious AND healthy! Marilyn
2 Tbsp. oil, canola
1 Tbsp. vinegar, white
1 tsp. cumin, ground
1/4 tsp. salt
1 pepper(s), jalapeno, sliced (I used salsa verde)
1 1/4 pounds boneless, skinless chicken breast
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, or overnight, turning once.
Preheat the grill to high heat. Oil the grill rack. Grill the chicken until cooked through, and no longer pink. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
This is delicious AND healthy! Marilyn
Subscribe to:
Posts (Atom)