My brother stopped by a little while ago, he was dropping off something he picked up for us. We sat out back on the deck, what a beautiful evening it's going t be when it cools off just a bit. When I found this recipe it reminded me of my mom. When I was a little girl my mom used to eat saltine crackers with oleo spread on them. Does anyone call it oleo any more? Margarine, butter, etc...... that's what I'm talking about. She would spread it on pretty thick and pop one after another into her mouth while I watched the process. I don't remember eating them myself, but then I must have. This is a recipe that you most likely will have the ingredients on hand and it can be put together for unexpected company. Pair it with an adult beverage and you've got a winner!
Kicked Up Garlic Crackers
2 cloves garlic - minced
1/4 bunch of flat leaf parsley - chopped
(I think you could definitely substitute whatever amount of dried parsley you want)
1/2 stick butter - melted
30 saltine crackers (1 pack)
Combine the minced garlic with parsley and melted butter. Lay out a flat layer of crackers on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in a 350* oven for 5-7 minutes or until golden.
This would be great with a crab dip!
Friday, May 29, 2009
Here chic-chic-chic!
I'm home today taking care of my husband. He's on the couch sleeping - recovering - doing what he needs to be doing. I have had time to watch cooking shows, and that puts me in the mood to cook and especially EAT! I have more luck with Paula Deen recipes and this is one that is from her as well. I have a couple of her cookbooks and we have much in common. I do not use as much butter as she does (lots and lots of her recipes call for it!!), but I do advocate real butter. The taste and the product are unsurpassed. This recipe goes together with lightning fast speed and only takes 20 min in the oven. You could use a roaster in the garage to bake this to keep your house cool in the summer time, OR why not bake it on the gas grill?!? So many possibilities :-)
HOT CHICKEN SALAD
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
2 Tbsp fresh lemon juice
1 cup mayo
1 cup grated sharp cheddar
2/3 cup crushed potato chips
Preheat oven to 350*. Spritz a 9x13 pan with veg. oil spray. In a large bowl combine the chicken, celery, almonds, salt & pepper, lemon juice, mayo & cheese. Pour mixture in the prepared dish, spread the crushed potato chips on top. Bake for 20 min or until bubbly.
HOT CHICKEN SALAD
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
2 Tbsp fresh lemon juice
1 cup mayo
1 cup grated sharp cheddar
2/3 cup crushed potato chips
Preheat oven to 350*. Spritz a 9x13 pan with veg. oil spray. In a large bowl combine the chicken, celery, almonds, salt & pepper, lemon juice, mayo & cheese. Pour mixture in the prepared dish, spread the crushed potato chips on top. Bake for 20 min or until bubbly.
Thursday, May 21, 2009
Memorial weekend=Peanut butter dessert!
I love a long holiday weekend. My weekend is actually going to last all summer since school is out, and I have no summer job lined up. Is that the good news or the bad news?
I just finished making a dessert that smells so yummy, I have to wait for it to chill 4 hours, maybe I'll set the timer so I don't have to wait a minute longer than necessary. By the way, I got a new hand mixer for mother's day and it works like a Cadillac mixer, LOVE IT! Sorry James that you got my old one, it's not near as great as my new one!
PBF Dessert
2-8oz pkg.cream cheese -softened
chocolate sandwich cookies (about 1 1/2 rows)
1 cup sugar
1/2 cup creamy peanut butter
4 cups cool whip -thawed
1/2 cup hot fudge ice cream topping
Crush the cookies in a zip lock bag or use a food processor. Press them into a 9x13 pan, set aside.
Beat the cream cheese, sugar and peanut butter in a large bowl with mixer until blended. Gently stir in the whipped topping until blended. Carefully drop a spoonful at a time onto the cookie crumbs, the crumbs will move around so be careful! Smooth slightly, then drizzle the fudge topping on. Using a knife swirl gently to give a marble look. I had to heat my fudge topping for about 11 seconds to make it easier to drizzle, my topping was really thick. If you over heat it I'm afraid it will melt the cream cheese layer, so don't overdo it!
Refrigerate for 4 hours or until firm. You could garnish each serving with chopped peanuts and extra hot fudge sauce when serving. Refrigerate leftovers.
I just finished making a dessert that smells so yummy, I have to wait for it to chill 4 hours, maybe I'll set the timer so I don't have to wait a minute longer than necessary. By the way, I got a new hand mixer for mother's day and it works like a Cadillac mixer, LOVE IT! Sorry James that you got my old one, it's not near as great as my new one!
PBF Dessert
2-8oz pkg.cream cheese -softened
chocolate sandwich cookies (about 1 1/2 rows)
1 cup sugar
1/2 cup creamy peanut butter
4 cups cool whip -thawed
1/2 cup hot fudge ice cream topping
Crush the cookies in a zip lock bag or use a food processor. Press them into a 9x13 pan, set aside.
Beat the cream cheese, sugar and peanut butter in a large bowl with mixer until blended. Gently stir in the whipped topping until blended. Carefully drop a spoonful at a time onto the cookie crumbs, the crumbs will move around so be careful! Smooth slightly, then drizzle the fudge topping on. Using a knife swirl gently to give a marble look. I had to heat my fudge topping for about 11 seconds to make it easier to drizzle, my topping was really thick. If you over heat it I'm afraid it will melt the cream cheese layer, so don't overdo it!
Refrigerate for 4 hours or until firm. You could garnish each serving with chopped peanuts and extra hot fudge sauce when serving. Refrigerate leftovers.
Friday is almost here!
Helluuuuuuuu! I feeling like cooking today. I have a turkey in the oven - thankfully yesterdays 90's turned into today's 60's as far as temps go. I'm making a hot turkey sandwich to take to my family in Lincoln this weekend. It's a big moving day and I'm going to help feed the tired and hungry! I'm making a new salad that is beautiful, that's what I'll be sharing here today. It's so similar to others , but with a few tweaks I thought it was worth a post. It's called............
SWEET AND SOUR COLD SLAW
4 cups shredded cabbage or broccoli slaw
1 medium red bell pepper - chopped
1 medium yellow bell pepper - chopped
1 cup green onions - chopped
1 can of corn - drain
1 jalapeno pepper - seeded and diced fine
1/2 cup red wine vinegar
1/3 cup sugar
Mix together the red wine vinegar and sugar; set aside until ready to use. Combine the slaw, peppers, onions, corn & jalapeno. Toss with salad dressing and serve immediately.
SWEET AND SOUR COLD SLAW
4 cups shredded cabbage or broccoli slaw
1 medium red bell pepper - chopped
1 medium yellow bell pepper - chopped
1 cup green onions - chopped
1 can of corn - drain
1 jalapeno pepper - seeded and diced fine
1/2 cup red wine vinegar
1/3 cup sugar
Mix together the red wine vinegar and sugar; set aside until ready to use. Combine the slaw, peppers, onions, corn & jalapeno. Toss with salad dressing and serve immediately.
Wednesday, May 13, 2009
Expecting company??
You never know when company is coming, take mother's day for example. My loving son called me specifically on Saturday to tell me he would NOT be making it home. I said, "OK, that's no problem." My daughter also seemed to have other plans for the weekend, and I was fine with the idea that I would have a relaxing day, time to work on school stuff if I felt like it.
Sunday morning I woke up and got ready for church. When I walked out into the kitchen I noticed that my husband had really cleaned up things in the kitchen and it was looking great! He said, "thought I'd make it look nice for mother's day", I thought nothing of it.
After church we pulled in the driveway, and I walked in the front door to music and three smiling faces in the kitchen. "Happy Mother's Day" I heard, and I was SOOOO surprised. They had brought lunch along! Brats, hamburgers, two salads, berry/rhubarb cobbler, etc. YUM! My parents and brother and his son came over, and we had a very nice lunch. After that we went to Grandma Ann's and saw more relatives. Then we went to a party for my other daughter's (who's not related) graduation. We had so much fun, and the day went very quickly. My family went back to Lincoln around supper time, and I spent the evening preparing for school the next day.
NOW, the day before I made a salad for my friend Shannon. They were having a high school graduation party for Garth, and I offered to help with food. She had me prepare today's recipe that makes a salad for LOTS of people. I think it feeds about 50 people - seriously! Make this when you do have a large crowd coming, because it won't keep very well. If nothing else make a 1/2 batch and split it with a friend!
VEGETABLE SALAD
1 head broccoli
1 head cauliflower
1 head lettuce
1 head red cabbage
1 large red onion
12-oz pkg grated mozzarella cheese
1 lb. bacon fried and crumbled into small pieces
1 cup sunflower seeds
Parmesan cheese
DRESSING
2 Cups mayo
1/2 cup sugar
2 tablespoons vinegar
Wash veggies and cut into small pieces; put into a large bowl and toss gently. Mix dressing ingredients and let the dressing set for at least 1 hour. Pour dressing on just before serving and mix carefully. Top with mozzarella, bacon, sunflower seeds and Parmesan cheese. Serve right away.
Sunday morning I woke up and got ready for church. When I walked out into the kitchen I noticed that my husband had really cleaned up things in the kitchen and it was looking great! He said, "thought I'd make it look nice for mother's day", I thought nothing of it.
After church we pulled in the driveway, and I walked in the front door to music and three smiling faces in the kitchen. "Happy Mother's Day" I heard, and I was SOOOO surprised. They had brought lunch along! Brats, hamburgers, two salads, berry/rhubarb cobbler, etc. YUM! My parents and brother and his son came over, and we had a very nice lunch. After that we went to Grandma Ann's and saw more relatives. Then we went to a party for my other daughter's (who's not related) graduation. We had so much fun, and the day went very quickly. My family went back to Lincoln around supper time, and I spent the evening preparing for school the next day.
NOW, the day before I made a salad for my friend Shannon. They were having a high school graduation party for Garth, and I offered to help with food. She had me prepare today's recipe that makes a salad for LOTS of people. I think it feeds about 50 people - seriously! Make this when you do have a large crowd coming, because it won't keep very well. If nothing else make a 1/2 batch and split it with a friend!
VEGETABLE SALAD
1 head broccoli
1 head cauliflower
1 head lettuce
1 head red cabbage
1 large red onion
12-oz pkg grated mozzarella cheese
1 lb. bacon fried and crumbled into small pieces
1 cup sunflower seeds
Parmesan cheese
DRESSING
2 Cups mayo
1/2 cup sugar
2 tablespoons vinegar
Wash veggies and cut into small pieces; put into a large bowl and toss gently. Mix dressing ingredients and let the dressing set for at least 1 hour. Pour dressing on just before serving and mix carefully. Top with mozzarella, bacon, sunflower seeds and Parmesan cheese. Serve right away.
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