Recipe of the Month
Pull a Part
Angel food cake pan
a couple sticks of butter ( melted )
Cinnamon and sugar mixture ( approx. 2 cups sugar with a tablespoon or so of cinnamon )
4 tubes of biscuits
Powdered sugar and milk
Cut the biscuits in half
Dip them in the melted butter and then
coat them in the cinnamon and sugar mixture.
Layer them in the pan and bake using time specified
on the biscuit tube.
While that is baking... mix a cpl. cups of powdered sugar
with a cpl. tablespoon of milk. Make it so it is thick enough
to drizzle over the pull a part after it is cooled off.
Buffalo Chicken Dip
2 - 10 oz. cans of chicken, drained
2 - 8 oz. packages cream cheese, softened
1 cup Ranch dressing
3/4 cup red hot sauce
1 1/2 cups shredded cheddar cheese
Heat chicken and red hot until heated through. Stir in cream cheese
and ranch dressing. Cook, stirring until blended and warm. Mix in half the cheddar cheese
and transfer to a slow cooker. Sprinkle remaining cheese over the top and cook on low heat until
hot and bubbly.
Serve with tortilla chips.
This dip is AMAZING! Sunday Brunch French Toast Casserole
1 stick butter
8 oz cream cheese
½ cup maple syrup
12 eggs
3 cups half and half
1 ½ tsp. vanilla
Cinnamon
1 large loaf of Arnold white bread
Powdered sugar
1 pyrex large pan or 2 small
Cube bread, crust on.
Butter pan(s).
Fill pans with bread.
In a bowl soften butter and cream cheese…mix with syrup.
Spread evenly over bread.
Beat eggs and vanilla.
Add half and half to egg mixture.
Pour evenly over bread.
Dust with cinnamon.
Cover with foil overnight in refrigerator.
Bake 350 uncovered 55-60 minutes (until middle is set).
Serve immediately with powdered sugar, and maple syrup (optional).
*Note: “lite” options can be substituted for cream cheese, syrup, half and half, and butter. Recipe can be doubled easily for a larger crowd.
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Tomato, Bean and Fried Basil Salad
1/2 cup fresh basil leaves
5 tbsp extra virgin olive oil
11 oz cherry tomatoes, halved
14 oz can mixed beans, drained and rinsed
1. Reserve one-third of the basil leaves for garnish, then tear the remainder into pieces. Pour the olive oil into a small pan. Add the torn basil and heat gently for 1 minute, until the basil sizzles and begins to color.
2. Place the halved cherry tomatoes and beans in a bowl. Pour in the basil oil and add a little salt and plenty of ground black pepper. Toss the ingredients together gently, cover and leave to marinate at room temperature for at least 30 minutes. Serve the salad sprinkled with the remaining basil leaves.
Watermelon and Feta Salad
4 slices watermelon, chilled
4 1/2 oz. feta cheese cut into bite size pieces
handful of mixed seeds, such as lightly toasted pumpkin seeds and sunflower seeds
10-15 black olives
1. Cut the rind off the watermelon and remove as many seed as possible. Cut the flesh into triangular-shape chunks.
2. Mix the watermelon, feta cheese, mixed seeds and black olives. Cover and chill the salad for 30 minutes before serving.
Kook's tip
The best choice of olives for this recipe are plump black Mediterranean ones, such as kalamata, other chiny, brined varieties or dry-cured black olives.
Cheese-it Chicken
1 1/2 to 2 cups Cheese-it crackers (I use reduced fat and it works fine)
1/4 -1/2 tsp black pepper
Dijon mustard
Chicken Tenders
In a small food processor, grind 1 1/2 cups of cheese-it crackers with the black pepper. Grind until powdered. Coat chicken tenders with dijon mustard then bread with the cracker crumbs. Bake on baking sheet (sprayed with pam or use parchment) at 475 for 15 minutes flipping once.
These are really good! Diet Coke Cupcakes
1 can of diet coke
1 box of cake mix
mix well with mixer
follow the baking instruction on the box
makes 24 cupcakes Light
Sangria
Dissolve four packets of sucralose sweetener (such as Splenda) into 4 tablespoons of water. Pour into pitcher. Add slices of oranges, lemons, limes, peaches, plums or nectarines as well as grapes (for white wine sangria, red grapes; for red wine sangria, white). Add a bottle of red or white wine. Stir, then let sit. Before serving, top pitcher with a drizzle of club soda.
Chicken Tortilla Soup
Dump everything in a Pot with the juices and simmer for 1 hour or put everything in a crockpot and cook all day on low.
2 cans diced tomatoes
1 can tomatoes with green chilies
2 cans pinto beans
1 can corn
1 can chicken broth
1 package of taco seasoning
1 package of ranch dressing mix
2-3 skinless boneless chicken breast or 1 chicken cooked and cut up (a rotisserie from the market works) Mediterranean Quesadillas
1 (4-oz.) pkg. Cream Cheese, softened
1 (4-oz.) pkg. Basil & Tomato Crumbled Feta Cheese
1/4 cup shredded Parmesan Cheese
1/2 cup pitted extra large black olives, sliced
8 (8- to 10-oz.) flour tortillas
1. Mix cream cheese, feta, parmesan and olives. Spread 4 of the tortillas evenly with the cheese mixture, leaving 1/2-inch border around edge. Top each with 1 of the remaining tortillas.
2. Place quesadillas on grill over low heat or in frying pan and grill 2 minutes on each side until crisp and golden. Cut each quesadilla into 8 wedges.
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