Saturday, December 22, 2007

Extraordinary Cheese Dip

1 pkg., spreadable cream cheese
1/2 cup grated Cheddar cheese
1/2 cup grated mozzarella cheese
1 cup mayonnaise
1 tsp. VE Cheese, Chives & Bacon
1 tsp. VE 3 Onion Dip
1 tsp. VE Lemon Dilly Dip
1 sourdough loaf

Mix the first 7 ingredients until well mixed. Cut loaf in half and scoop out to
make a bread dish. Save remaining bread and cut into cubes for dipping. Spoon the mixture into the bread bowl. Place in a preheated oven at 250 for 20-30 minutes or until heated through. Take out and serve with bread pieces.

Thursday, October 18, 2007

Chicken Cresecent Wreath

2 tubes refrigerated cresent rolls
1 cup shredded jack cheese
2/3 cup cream of chicken soup, condensed
1/2 cup chopped fresh broccoli
1/2 cup sweet red pepper
1/4 cup water chestnuts
1 can white chicken drained
2 Tbsp chopped onion

Arrange crescent rolls on a pizza pan, forming a ring with pointed ends facing the other edge of the pan, wide ends will overlap. Combine the remaining ingredients. Spread over the wide end of the rolls. Fold points over filling and tuck under wide ends. Bake at 375 degrees for 20 minutes.

Wednesday, August 29, 2007

Bacon Wrapped Water Chestnuts

2 cans whole water chestnuts
1 pkg. bacon, cut into thirds

1/2 c. sugar
1/2 c. brown sugar
3/4 c. catsup
1 tsp. lemon juice
1 tsp. Worcestershire sauce

Wrap chestnuts with bacon and secure with toothpick. Bake at 350 degrees for 25 minutes. Drain grease. Cover each chestnut with sauce and bake 20 minutes. Makes 45.

Tuesday, June 19, 2007

Irish Cream Cake

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Try chocolate cake mix with either vanilla or chocolate pudding. 7 Minute frosting with a splash of irish cream added is nice on the chocolate cake. Kahlua may be substitued for the irish cream in the chocolate variety as well

Wednesday, June 13, 2007

Plum Chicken

1/4 cup peach jam
1/4 cup water
1/4 cup plum sauce
1/4 cup soya sauce
1/4 cup hoisin sauce
2 Tbsp cornstarch
1 tsp lemon juice
1 tsp ginger
1 tsp chili sauce
8-12 boneless skinless chicken thighs

Preheat oven or bbq to 350, best cooked in bbq with a foild diffuser (sheet of tinfoil doubled over with the shiny sides out) but an oven will do. Slowly whisk cornstarch with hoisin sauce to remove lumps. Whisk in remaining ingredients. Place chicken in a large cake pan and cover with sauce. Cook for 45 minutes

1 lb vermicelli
1 Tbsp honey
1/4 cup chicken broth
1 tsp basil
2 tsp curry powder

Cook noodles according to directions. Drain. Whisk broth ingredients together and combine with noodles in the original pot. Serve with above chicken and green veggies.

Saturday, January 13, 2007

Layered Jello

Dissolve 1 pkg Jello, any flavor, in 1.5 cups boiling water
Whisk in 2 cups frozen coolwhip
Pour into individual dishes, chill until set

Tuesday, January 09, 2007

Leeky Chicken

2 Medium Leeks
1.5 lbs sliced chicken breasts
2 Tbsp Olive Oil
1 Cup Dry White Wine
1/4 cup golden raisins
1.5 cups chicken broth
1 Tbsp butter
1.5 cups couscous

Bring broth and butter to a boil. Add couscous, raisins and set aside. Add salt & pepper to chicken brown in olive oil. Discard root end and leaves of the leeks, slice in half then slice into small pieces. Place leek in colander and rinse under cold water. Add leeks to chicken and wilt (2-3 minutes). Add wine and cook until about half is cooked off, leeks should be tender and chicken cooked through at this time. Serve chicken on a bed of couscous. Serves 4

Tuesday, January 02, 2007

Mac and Cheese

2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
1/2 tsp fresh ground pepper
2 cups milk
2 1/2 cups shredded lower-fat sharp or old cheddar cheese
1/2 cup grated low fat parmesan

Cook the macaroni for 7 minutes.
Drain and return to pot.
Melt butter in a large saucepan at medium heat.
Whisk in flour and add pepper.
Whisk in milk gradually and stir constantly until it just comes to a boil.
Remove pan from heat and add cheese.
Stir constantly, until the cheeses melt, and it becomes smooth.
Add cooked macaroni and toss.