http://kellyskornerrecipes.blogspot.com
1/2 Jar Mayonaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatos - diced
2 Teaspoons Garlic Salt
Mix ingredients together and serve with crackers.
Thursday, September 17, 2009
Knorr Spinach Dip
http://purelittlefire.blogspot.com
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and let chill in the fridge for about 2 or so hours.Soo yummy!!! I served this with pumperknickel and rye bread pieces.
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and let chill in the fridge for about 2 or so hours.Soo yummy!!! I served this with pumperknickel and rye bread pieces.
Apple Toffee Dip
When Boomama held a Diptacular posting...I grabbed a ton of great new recipes...here is one from....http://southernfrieddreams.blogspot.com/
SO GOOD!!! And a HUGE HIT!
1 8oz package cream cheese, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar1 teaspoon vanilla extract
1/2 pkg almond toffee bits (found in the baking section)
5-6 large sliced apples
Mix together first four ingredients until well blended and fluffy. Fold in toffee bits. Serve with sliced apples.
SO GOOD!!! And a HUGE HIT!
1 8oz package cream cheese, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar1 teaspoon vanilla extract
1/2 pkg almond toffee bits (found in the baking section)
5-6 large sliced apples
Mix together first four ingredients until well blended and fluffy. Fold in toffee bits. Serve with sliced apples.
Friday, September 4, 2009
Cottage Cheese Veggie Dip
This dip we use to have at every high school dance way back in the day...and it was always a hit!
1/3 c. milk
1 pt. cottage cheese
1/2 pkg. ranch dressing mix or vegetable soup mix
Lots of raw veggies, cut up for dipping
1. Blend 1/3 cup milk, 1 pint cottage cheese and soup mix in a bowl.
2. Put in refrigerator for 1/2 hour.
3. Serve with raw veggies. Dip and enjoy.
Stop by BooMama’s for more DipTacular!
1/3 c. milk
1 pt. cottage cheese
1/2 pkg. ranch dressing mix or vegetable soup mix
Lots of raw veggies, cut up for dipping
1. Blend 1/3 cup milk, 1 pint cottage cheese and soup mix in a bowl.
2. Put in refrigerator for 1/2 hour.
3. Serve with raw veggies. Dip and enjoy.
Stop by BooMama’s for more DipTacular!
Sunday, August 9, 2009
Banana Chocolate Chip Muffins
I have to make extra muffins and freeze them because we love this recipe so much!
I got the recipe from www.fortheloveofcooking-recipes.blogspot.com. So delicious!
1 3/4 cup flour (I use wheat flour)
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of vegetable oil
1/2 cup of vanilla yogurt (I used low fat)
1 tsp vanilla extract
2 large, very ripe bananas
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack then serve with butter. Enjoy!
I got the recipe from www.fortheloveofcooking-recipes.blogspot.com. So delicious!
1 3/4 cup flour (I use wheat flour)
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of vegetable oil
1/2 cup of vanilla yogurt (I used low fat)
1 tsp vanilla extract
2 large, very ripe bananas
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack then serve with butter. Enjoy!
Thursday, August 6, 2009
Stacy's Carrot Cake
3 c. flour
2 c. sugar
1 1/2 c. oil
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
4 eggs
2 c. cooked carrots (mashed)
1/4 tsp salt
In large mixing bowl, beat eggs and sugar until smooth. Gradually add remaining ingredients. Beat untili smooth. Pour into greased tube pan. Bake at 350 degrees for approximately one hour. Cool in pan before removing cake.
Cream Cheese Frosting
8 oz. cream cheese softened
1 stick margarine softened
1 tsp. vanilla
1 box powdered sugar
Beat cream cheese and margarine until smooth. Add vanilla. Gradually add the powdered sugar. Beat until smooth. Frost cooled cake. Can top with chopped nuts.
2 c. sugar
1 1/2 c. oil
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
4 eggs
2 c. cooked carrots (mashed)
1/4 tsp salt
In large mixing bowl, beat eggs and sugar until smooth. Gradually add remaining ingredients. Beat untili smooth. Pour into greased tube pan. Bake at 350 degrees for approximately one hour. Cool in pan before removing cake.
Cream Cheese Frosting
8 oz. cream cheese softened
1 stick margarine softened
1 tsp. vanilla
1 box powdered sugar
Beat cream cheese and margarine until smooth. Add vanilla. Gradually add the powdered sugar. Beat until smooth. Frost cooled cake. Can top with chopped nuts.
Shrimp Casserole
from Southern Living....so good!
1 1/2 c. uncooked long-grain rice
1 1/2 c. lbs medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans cream of shrimp soup, undiluted *
1/4 tsp salt
1/4 tsp fresh ground pepper
1 c. (4 oz) shredded cheddar-colby cheese blend
1/4 c. fine, dry breadcrumbs
Prepare rice according to package directions.
Peel shrimp, and devein, if desired.
Melt butter in a large skillet, over medium heat; add bell pepper and next 4 ingredients, and saute' 10-12 minutes or until tender. Stir in soup, shrimp, salt and pepper; cook 3 minutes or just until shirmp turn pink. (Do not overcook)
Combine shrimp mixture and rice. Pour into lightly greased 13X9 baking dish. Sprinkl evenly with 1 c. shredded cheese and 1/4 c. breadcrumbs.
Bake at 350 degrees for 25 miutes or until cheese is melted.
* 2 cans cream of celery soup, undiluted, may be subsitituted.
1 1/2 c. uncooked long-grain rice
1 1/2 c. lbs medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans cream of shrimp soup, undiluted *
1/4 tsp salt
1/4 tsp fresh ground pepper
1 c. (4 oz) shredded cheddar-colby cheese blend
1/4 c. fine, dry breadcrumbs
Prepare rice according to package directions.
Peel shrimp, and devein, if desired.
Melt butter in a large skillet, over medium heat; add bell pepper and next 4 ingredients, and saute' 10-12 minutes or until tender. Stir in soup, shrimp, salt and pepper; cook 3 minutes or just until shirmp turn pink. (Do not overcook)
Combine shrimp mixture and rice. Pour into lightly greased 13X9 baking dish. Sprinkl evenly with 1 c. shredded cheese and 1/4 c. breadcrumbs.
Bake at 350 degrees for 25 miutes or until cheese is melted.
* 2 cans cream of celery soup, undiluted, may be subsitituted.
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