Sunday, December 4, 2011
California Salad Bowl (Heather)
Wednesday, October 26, 2011
Avalanche Bars
18 oz (1 1/2 bags) white chocolate chips
1/3 c+ creamy peanut butter
4 1/2 c cocoa rice krispies
2 c mini marshmallows
1/2 c mini M&Ms
1/2 c mini chocolate chips
Spray 13x9 (thinner bars) or 11x8 (thicker bars) pan with cooking spray.
Melt white chips in microwave 1 minute. Stir and continue to microwave for 30 second intervals until melted. Add peanut butter. Add krispies. Let cool a little bit. Add marshmallows and M&Ms. Dump mixture in pan and pat down (not too hard). Sprinkle mini chocolate chips on top and press down. Let set up in fridge.
Thursday, October 20, 2011
Sweet and Sticky Chex Mix (tarryn)
'1905' Salad (Heather)
Bow Ties with Sausage, Tomatoes and Cream (Heather)
Ingredients
- 1 (12 ounce) package bow tie pasta
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed and crumbled
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons minced fresh parsley
Directions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Mel's Apple Toffee Blondies
- 2/3 cup room temperature butter
- 2 cups packed light brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups All-Purpose Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup peeled, chopped tart apple (1 large)
- 1/2 cup toffee bits
INSTRUCTIONS:
- Preheat oven to 350°
- Spray 9×13 baking pan lightly with cooking or baking spray.
- Cream butter and brown sugar in mixer until smooth.
- Add eggs and vanilla and beat on medium until combined.
- On low, add flour, baking powder, and salt. Mixing until just combined.
- Stir in the chopped apples and toffee bits until evenly distributed.
- Spread in prepared pan and bake for 30 minutes until the center is set.
- Let cool completely before slicing or frosting.
Steff's Hot Corn Dip
1/2 tsp salt
1/8 tsp freshly ground pepper
1 C finely chopped yellow onion
1/2 C finely chopped red bell pepper (fresh or from a jar?)
1/4 C chopped green onion (green and white parts)
1 jalapeno, seeded and minced
2 tsp minced garlic
1/2 - 1 C mayonnaise (1/2 C was plenty for mine)
4 ounces monterey jack or cheddar, shredded (used Jack)
4 ounces sharp cheddar, shredded
1/4 tsp cayenne
tortilla chips, for dipping
Preheat oven to 350 degrees.
Melt 1 tablespoon butter in large, heavy skillet over medium-high heat. Add corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for 5 minutes as the recipe states. Transfer to a bowl.
Melt remaining tablespoon butter in the skillet. Add onions and bell pepper and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add 1/2 C mayo, cayenne pepper, half of the Jack and half of the cheddar, mixing well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
I suppose I should mention this is an Emeril recipe, but it is really a Steff recipe in my heart (and stomach).
Wednesday, October 19, 2011
Onion Beef Au Jus (Steffani Thomas)
1 boneless beef rump roast (4 lbs.)
Worcestershire Sauce
*Place roast in slow cooker and drizzle Worcestershire Sauce over. (This gives the roast a “browned” flavor. You can brown it in a pan with some oil if you’d rather).
Add to slow cooker:
2 c. water
½ c. soy sauce
1 envelope dried onion soup mix
3-4 garlic cloves, minced