Monday, September 20, 2010

Roasted Red Pepper Dip

A friend served this at our cooking group... dang I loved it!! - even though I do not like red peppers.. heck took me an hour to find them in the store...

7 oz. Roasted Red Peppers (drained and diced)

3/4 lb. shredded Monterey Jack cheese

1- 8 oz. pkg. cream cheese (softened)

1 c. Mayonnaise

1 Tbsp. minced onion

1 clove minced garlic

2 Tbsp. dijon mustard

(I also added chopped green onion)

Pre-heat oven 350 degrees. Mix all together, then bake in small baking dish for 20-30 min. or until bubbles and browns.

Serve with tortilla chips.

Friday, September 3, 2010

Cowboy Caviar!!!

(This is my sister in-laws recipe) love it!!!!!

2 cans diced tomatoes with green chilies
1 can corn, drained
1 can black eyed peas, drained, rinsed
1 can black beans, drained, rinsed
1 bunch of cilantro, finely chopped-cut some of the stems
1 or 2 bunches green onions chopped
2 pkg italian dressing mix and 1/2 vin and 1/2 cup oil
2 ripe avacodoes

mix dressing in bowl, add rest of the stuff.

Add avacado before serving leave pits in the bowl this will keep them from turning brown!!

Banana Pineapple Slush

(makes a lot - sure you could cut the recipe in half) I have served this twice so far and it is loved by all.. even my husband who doesn't like bananas (hardly taste them)

4 cups sugar  (I only used 3 cups)

2 cups water
1 can (46 ounces) pineapple juice
3 cups orange juice
3/4 cup lemon juice
1/2 cup orange juice concentrate
8 medium ripe bananas, mashed
2 bottles (2 liters each) cream soda
3 cans (12 ounces each) lemon-lime soda


In a saucepan, bring sugar and water to a boil over medium heat; cool. Pour into a freezer container; add juices, orange juice concentrate and bananas (I ran the bananas through the blender). Cover and freeze. To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda. Yield: about 9-1/2 quarts.

Sweet and Sour Meatballs

1 pound ground beef

1 egg

1 onion, chopped

1 cup dry bread crumbs

salt and pepper to taste

1 cup water

1/2 cup vinegar

1/2 cup ketchup

2 tablespoons cornstarch

1 cup brown sugar

2 tablespoons soy sauce


1.In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.

2.In a large skillet over medium heat, saute the meatballs until browned on all sides.

3.In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
(I just had the sauce on the side... this was terrific)

Blueberry Zucchini Bread

(I doubled this and made 8 mini loafs )

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar  (I cut the sugar in half)
2 cups shredded zucchini (I doubled the amount of zucchini)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries  (I used frozen)
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes (or longer) in pans, then turn out onto wire racks to cool completely.

Cream Puff Cake

1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs

3 1/2 c. milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup

Preheat oven to 400 F.

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.

Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.