ARTICHOKE DIP
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained & chopped
1 can (4 oz) green chilis, or jalapenos, chopped
1/2 C mayonnaise
1/2 C grated parmesan chees
2 Tbs finely chopped fresh basil or 1 tsp. dried basil
2 Tbs finely chopped red onion
2 Tbs finely chopped green onion
1 clove garlic, minced
1/2 C chopped tomatoes
Instructions:
Mix all ingredients, except tomatoes with mixer on medium speed until well blended. Spoon into pie plate & bake at 350 for 25 minutes. Sprinkle with tomatoes & serve with vegetables, bread or crackers.
Source: Amy J's good friend Sandy, except my version is ever so slightly different. Hers calls for crab, mine calls for chilis.
Submitted by: Robyn S.
Showing posts with label Robyn S.. Show all posts
Showing posts with label Robyn S.. Show all posts
Sunday, August 26, 2007
BEST SLAW
BEST SLAW
Ingredients:
6 cups coleslaw mix
2 large carrots, shredded
1 med. sweet yellow pepper, chopped
1 lg. apple, chopped
3 green onions, sliced
1/2 C chopped celery
1 C mayonnaise
1/2 C sugar
2 Tbs cider vinegar
1 tsp. salt
1/4 tsp. pepper
Instructions:
In large bowl, combine the first six ingredients. In a small bowl, combine the last five. Pour over the cabbage mixture & toss to coat. Cover & refrigerate until serving. Yield 8 servings.
Source: Taste of Home "Quick Cooking" magazine
Submitted by: Robyn S.
Ingredients:
6 cups coleslaw mix
2 large carrots, shredded
1 med. sweet yellow pepper, chopped
1 lg. apple, chopped
3 green onions, sliced
1/2 C chopped celery
1 C mayonnaise
1/2 C sugar
2 Tbs cider vinegar
1 tsp. salt
1/4 tsp. pepper
Instructions:
In large bowl, combine the first six ingredients. In a small bowl, combine the last five. Pour over the cabbage mixture & toss to coat. Cover & refrigerate until serving. Yield 8 servings.
Source: Taste of Home "Quick Cooking" magazine
Submitted by: Robyn S.
CARAMEL MARSHMALLOW DELIGHTS
CARAMEL MARSHMALLOW DELIGHTS
Ingredients:
1 can (14 oz.) sweetened condensed milk
1/2 C butter or margerine
1 pkg (14 oz.) caramels
1 pkg. (16 oz.) large marshmallows
1 pkg. (10 oz.) crisp rice cereal
Instructions:
In double boiler, combine milk, butter & caramels. Heat over boiling water, stirring until smooth. Remove from the heat. With a fork, dip marshmallows quickly into hot mixture, then roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan & store in an airtight container in the fridge. Yield: 5-6 dozen.
Source: "Taste of Home" cookbook
Submitted by: Robyn S.
Ingredients:
1 can (14 oz.) sweetened condensed milk
1/2 C butter or margerine
1 pkg (14 oz.) caramels
1 pkg. (16 oz.) large marshmallows
1 pkg. (10 oz.) crisp rice cereal
Instructions:
In double boiler, combine milk, butter & caramels. Heat over boiling water, stirring until smooth. Remove from the heat. With a fork, dip marshmallows quickly into hot mixture, then roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan & store in an airtight container in the fridge. Yield: 5-6 dozen.
Source: "Taste of Home" cookbook
Submitted by: Robyn S.
GARDEN CHOWDER
GARDEN CHOWDER
Ingredients:
1/2 C chopped green pepper
1/2 C chopped onion
1/2 cup butter or margerine
1 C each, diced potato, celery, cauliflower, carrot & broccoli (I adjust to my liking)
3 C water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 C flour
2 C milk
1 Tbs. minced fresh parsley
3 C shredded cheddar cheese
Instructions:
In a Dutch oven or soup kettle, saute green pepper & onion in butter until tender. Add vegetables, water, bouillon, salt & pepper; bring to a boil. Reduce heat; cover & simmer for 20 minutes or until the vegetables are tender. Combine flour & milk until smooth; stir into pan. Bring to boil; cook & stir for 2 minutes. Add the parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings
Source: My tried & true "Taste of Home" cookbook
Submitted by: Robyn S.
"This is the best vegetable chowder ever! I'd eat it every day if I could get my kids to eat vegetables".
Ingredients:
1/2 C chopped green pepper
1/2 C chopped onion
1/2 cup butter or margerine
1 C each, diced potato, celery, cauliflower, carrot & broccoli (I adjust to my liking)
3 C water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 C flour
2 C milk
1 Tbs. minced fresh parsley
3 C shredded cheddar cheese
Instructions:
In a Dutch oven or soup kettle, saute green pepper & onion in butter until tender. Add vegetables, water, bouillon, salt & pepper; bring to a boil. Reduce heat; cover & simmer for 20 minutes or until the vegetables are tender. Combine flour & milk until smooth; stir into pan. Bring to boil; cook & stir for 2 minutes. Add the parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings
Source: My tried & true "Taste of Home" cookbook
Submitted by: Robyn S.
"This is the best vegetable chowder ever! I'd eat it every day if I could get my kids to eat vegetables".
FRUIT SALAD
FRUIT SALAD
Ingredients:
2 medium Golden Delicious apples, diced
2 medium Red Delicious apples, diced
1 C. seedless green grapes, halved
1 C. seedless red grapes, halved
1 small can pineapple chunks, drained
1 small can mandarin oranges, drained
DRESSING Ingredients:
1.5 oz. of softened cream cheese
1/4 C. sour cream
1/4 C. mayonaise
1/4 C. sugar
Instructions:
Combine all fruit in a bowl. In a mixing bowl, beat the dressing ingredients until smooth. Pour over fruit; toss gently to coat. Serve immediately. Serves 8-10
Source: My favorite "Taste of Home" 1999 cookbook
Submitted by: Robyn S.
Ingredients:
2 medium Golden Delicious apples, diced
2 medium Red Delicious apples, diced
1 C. seedless green grapes, halved
1 C. seedless red grapes, halved
1 small can pineapple chunks, drained
1 small can mandarin oranges, drained
DRESSING Ingredients:
1.5 oz. of softened cream cheese
1/4 C. sour cream
1/4 C. mayonaise
1/4 C. sugar
Instructions:
Combine all fruit in a bowl. In a mixing bowl, beat the dressing ingredients until smooth. Pour over fruit; toss gently to coat. Serve immediately. Serves 8-10
Source: My favorite "Taste of Home" 1999 cookbook
Submitted by: Robyn S.
THREE BEAN CASSEROLE
THREE BEAN CASSEROLE
Ingredients:
1 lb. ground beef
1 lb. bacon
1 (15 oz.) can butter beans
1 (15 oz.) can kidney beans
1 (28 oz.) can pork & beans
1/2 C. chopped onion
1/2 C. ketchup
1/2 C. br. sugar
2 Tbs. vinegar
1 Tbs. mustard
1 tsp. salt
dash pepper
Instructions:
Brown beef with onioin & drain. Cut bacon in 1 in. pieces and brown (not crispy); Combine all ingredients in crockpot and cook on low for 2-3 hours. Serves 6-8
Source: My mom's best recipe
Submitted by: Robyn S.
"It's a great pot luck recipe".
Ingredients:
1 lb. ground beef
1 lb. bacon
1 (15 oz.) can butter beans
1 (15 oz.) can kidney beans
1 (28 oz.) can pork & beans
1/2 C. chopped onion
1/2 C. ketchup
1/2 C. br. sugar
2 Tbs. vinegar
1 Tbs. mustard
1 tsp. salt
dash pepper
Instructions:
Brown beef with onioin & drain. Cut bacon in 1 in. pieces and brown (not crispy); Combine all ingredients in crockpot and cook on low for 2-3 hours. Serves 6-8
Source: My mom's best recipe
Submitted by: Robyn S.
"It's a great pot luck recipe".
WHITE CHILI
WHITE CHILI
Ingredients:
2 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 med. oinion, chopped
1 (15 oz.) can chicken broth
1-2 (4 oz.) cans chopped green chilis
2 tsp. garlic powder
2 tsp. ground cumin; 1 tsp. oregano
1 tsp. dry cilantro
1/4 tsp. cayenne pepper
2 (15.5 oz.) cans white kidney beans, undrained
Monterey jack cheese
Instructions:
Heat oil & add chicken & onions. Saute until chicken is cooked through. Add broth, chili, garlic powder, cumin, oregano, cilantro & cayenne. Simmer for 30 minutes. Add beans and simmer for add'l 10 minutes. Put in bowls & garnish with Monterey jack cheese & green onions. Serves four.
Source: Church cookbook
Submitted by: Robyn S.
"This is my absolute favorite!"
Ingredients:
2 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 med. oinion, chopped
1 (15 oz.) can chicken broth
1-2 (4 oz.) cans chopped green chilis
2 tsp. garlic powder
2 tsp. ground cumin; 1 tsp. oregano
1 tsp. dry cilantro
1/4 tsp. cayenne pepper
2 (15.5 oz.) cans white kidney beans, undrained
Monterey jack cheese
Instructions:
Heat oil & add chicken & onions. Saute until chicken is cooked through. Add broth, chili, garlic powder, cumin, oregano, cilantro & cayenne. Simmer for 30 minutes. Add beans and simmer for add'l 10 minutes. Put in bowls & garnish with Monterey jack cheese & green onions. Serves four.
Source: Church cookbook
Submitted by: Robyn S.
"This is my absolute favorite!"
EASY ROAST BEEF
EASY ROAST BEEF
Ingredients:
1 (7-bone) Beef Roast (or any cut you prefer)
1/2 pkg. of Dry onion soup mix
2 cans of Cream of Mushroom soup
1 C. cooking sherry (or red wine)
Instructions:
This can be prepared in a crock pot or in the oven. Preheat oven to 325. Add meat to your baking dish or crockpot. In a bowl, mix ingredients together. Pour over meat, turning in mixture to coat all sides. Cover & forget for 3 hours. Depending on size of Roast, serves 4 - 8
Source: Church cookbook
Submitted by: Robyn S.
"This is very simple and very tasty! I serve it with egg noodles, because it make's it's own gravy".
Ingredients:
1 (7-bone) Beef Roast (or any cut you prefer)
1/2 pkg. of Dry onion soup mix
2 cans of Cream of Mushroom soup
1 C. cooking sherry (or red wine)
Instructions:
This can be prepared in a crock pot or in the oven. Preheat oven to 325. Add meat to your baking dish or crockpot. In a bowl, mix ingredients together. Pour over meat, turning in mixture to coat all sides. Cover & forget for 3 hours. Depending on size of Roast, serves 4 - 8
Source: Church cookbook
Submitted by: Robyn S.
"This is very simple and very tasty! I serve it with egg noodles, because it make's it's own gravy".
CORNBREAD CASSEROLE
CORNBREAD CASSEROLE
Pre-heat over to 350 degrees
Ingredients:
2 eggs
16 oz. can corn (drained)
16 oz. can creamed corn
1/2 C. margarine or butter, melted
1 C. sour cream
1 box (8 oz.) Jiffy corn muffin mix
1 C. shredded cheddar cheese
Instructions:
Beat eggs. Stir in butter, sour cream, & corn. Fold in dry muffin mix. Place in greased 9x13 casserole pan. Top with cheese. Bake 350 degrees uncovered for 35 minutes. Should be slightly browned. Serves 8.
Source: "This comes from my dear cousin in Saugus, California with whom we spend every Thanksgiving. It goes fabulous with Thanksgiving dinner".
Submitted by: Robyn S.
Pre-heat over to 350 degrees
Ingredients:
2 eggs
16 oz. can corn (drained)
16 oz. can creamed corn
1/2 C. margarine or butter, melted
1 C. sour cream
1 box (8 oz.) Jiffy corn muffin mix
1 C. shredded cheddar cheese
Instructions:
Beat eggs. Stir in butter, sour cream, & corn. Fold in dry muffin mix. Place in greased 9x13 casserole pan. Top with cheese. Bake 350 degrees uncovered for 35 minutes. Should be slightly browned. Serves 8.
Source: "This comes from my dear cousin in Saugus, California with whom we spend every Thanksgiving. It goes fabulous with Thanksgiving dinner".
Submitted by: Robyn S.
Saturday, August 25, 2007
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Pre-heat oven to 400 degrees
1 1/4 C sugar
1/3 C unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 C sour cream
1/2 C vegetable oil
2 eggs, beaten
1/4 C milk
1 C milk chocolate chips
1 C shredded zucchini
Instructions:
Grease muffin cups or line with paper baking cups
Combine first seven ingredients in large bowl
Combine sour cream, oil, eggs & milk in small bowl until blended; stir into flour mixture until just moistened. Fold in choc. chips & zucchini. Spoon into muffing cups
Bake 15-20 (recipe says 25 - 30 minutes, but it only took mine 15 minutes) minutes until wooden toothpick inserted comes out clean.
Recipe says only makes one dozen, but I got dozen & a half.
Source: Robyn S.
Submitted by: Caroline G.
"Robyn made these for my family and they are divine".
Pre-heat oven to 400 degrees
Ingredients:
2 1/3 C flour
1 1/4 C sugar
1/3 C unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 C sour cream
1/2 C vegetable oil
2 eggs, beaten
1/4 C milk
1 C milk chocolate chips
1 C shredded zucchini
Instructions:
Grease muffin cups or line with paper baking cups
Combine first seven ingredients in large bowl
Combine sour cream, oil, eggs & milk in small bowl until blended; stir into flour mixture until just moistened. Fold in choc. chips & zucchini. Spoon into muffing cups
Bake 15-20 (recipe says 25 - 30 minutes, but it only took mine 15 minutes) minutes until wooden toothpick inserted comes out clean.
Recipe says only makes one dozen, but I got dozen & a half.
Source: Robyn S.
Submitted by: Caroline G.
"Robyn made these for my family and they are divine".
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