1 Cup Sour cream
1 Cup mayo
1 tsp each of parsley, dill, onion salt, and beau monde or bon appetit spice
(I always add more of the dill and parsley for personal preference)
Make ahead of time and chill for at least a few hours to let the flavors meld.
Wednesday, May 25, 2011
Compromise Tomato Soup
Bassed on the Creamy Tomato Soup recipe from allrecipes.com
Ingredients:
2 cans diced tomatoes, undrained
2 Cans condensed tomato soup
sprinkle of dried onions to taste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp paprika
1 tsp minced garlic
Blend in blender until smooth
Pour in pot and add 3/4 cup water and 3/4 cup milk
Heat for 5 to 10 minutes and add 4 to 8 oz. of cream cheese (depending on how creamy you want it)
Whisk to help melt cream cheese and heat until cream cheese is melted and blended in.
Serve with basil, bacon bits, parmesan cheese, crackers or whatever else you like.
Ingredients:
2 cans diced tomatoes, undrained
2 Cans condensed tomato soup
sprinkle of dried onions to taste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp paprika
1 tsp minced garlic
Blend in blender until smooth
Pour in pot and add 3/4 cup water and 3/4 cup milk
Heat for 5 to 10 minutes and add 4 to 8 oz. of cream cheese (depending on how creamy you want it)
Whisk to help melt cream cheese and heat until cream cheese is melted and blended in.
Serve with basil, bacon bits, parmesan cheese, crackers or whatever else you like.
Tuna Terrific from The Best of Bridge The Best of the Best Cookbook
Curry Tuna Filling:
7 oz. can tuna
1 celery stalk, finely chopped
2 green onions, finely chopped
1 granny smith apple, cored and chopped (I also peel it)
2 tsp lemon juice
1 tsp curry powder
3 tbsp mayonnaise
Drain Tuna, rinse with water and an extra splash of lemon juice (to get rid of the canned meat flavor)
Put drained tuna in a bowl. Add remaining ingredients, mix well. Chill to let flavors meld. To serve line pita pockets or bread with lettuce and spoon mixture in.
This recipe says it serves two. You could probably serve 3 if one was a kid! Feel free to adjust amounts to your preference.
7 oz. can tuna
1 celery stalk, finely chopped
2 green onions, finely chopped
1 granny smith apple, cored and chopped (I also peel it)
2 tsp lemon juice
1 tsp curry powder
3 tbsp mayonnaise
Drain Tuna, rinse with water and an extra splash of lemon juice (to get rid of the canned meat flavor)
Put drained tuna in a bowl. Add remaining ingredients, mix well. Chill to let flavors meld. To serve line pita pockets or bread with lettuce and spoon mixture in.
This recipe says it serves two. You could probably serve 3 if one was a kid! Feel free to adjust amounts to your preference.
Chocolate Chip Cookie Pie
Recipe from Nestle can also be found at Our Best Bites and Allrecipes.com
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or whipped cream for serving
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
I made it this way the first time. For cooking group I cut the butter to 1/2 cup or 1 stick. I also added a pinch of salt and 1 tsp on vanilla. I liked it better this way. My husband liked it better the first way with more butter. Your call. I also only like it cooled. I think it is too rich when it is still warm.
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or whipped cream for serving
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
I made it this way the first time. For cooking group I cut the butter to 1/2 cup or 1 stick. I also added a pinch of salt and 1 tsp on vanilla. I liked it better this way. My husband liked it better the first way with more butter. Your call. I also only like it cooled. I think it is too rich when it is still warm.
Wednesday, May 4, 2011
Dinner with Staple foods!
When: May 19th at 6:30
Where: Melissa's House
What: Melissa will share with us some great meals using those staple foods that we usually have on hand. A mix of fresh and pantry items!
Cost: $3
rsvp below please
Wednesday, April 6, 2011
German Food for April
When: Thursday April 28th at 6:30
Where: Carrie G. Home
What: Authentic German Dinner!
Cost: $3
Please rsvp in the comment box below:
Where: Carrie G. Home
What: Authentic German Dinner!
Cost: $3
Please rsvp in the comment box below:
Friday, February 25, 2011
Cooking Group 2011
After our first cooking group meeting we have come to the conclustion to continue our cooking group. We will continue to meet the 4th Thursday at 6:30. Here are the differences: I have posted the dates for every month for the rest of the year on the right of the blog posts. Take a look and see if there is a time you would like to host. The months we have people sign up, we will have a cooking group. If no one signs up, we will just not meet that month and wait until the next time. We talked about how some people like to to teach and share what they know were others would be more comfortable with a potluck. So here's the cmopromise: when you sign up to host you can do one of two options:
1. Host at your home, pick the theme and prepare/demo. your favorite meal. This can be as simple or as complex as you want. Don't feel like you have to have a bunch of recipes. It could be as simple as your families favorite meal! (attendies will pay $3 to help cover the cost of food)
2. Host at your home, you pick a theme for a potluck and everyone signs up to bring a part of the meal.
Our hope is this will make it easier to host and give us a good variety. Please e-mail me if you would like me to add you to the schedule or simply comment below. Thanks ladies, I am looking forward to a year of yummy food and time with some wonderful friends!!
1. Host at your home, pick the theme and prepare/demo. your favorite meal. This can be as simple or as complex as you want. Don't feel like you have to have a bunch of recipes. It could be as simple as your families favorite meal! (attendies will pay $3 to help cover the cost of food)
2. Host at your home, you pick a theme for a potluck and everyone signs up to bring a part of the meal.
Our hope is this will make it easier to host and give us a good variety. Please e-mail me if you would like me to add you to the schedule or simply comment below. Thanks ladies, I am looking forward to a year of yummy food and time with some wonderful friends!!
Blonde
White Brownie:
2/3 Cup melted butter (I did half margarine)
2 C. Brown Sugar
2 Eggs
1 TBS. Vanilla
2 Cups Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 C. White Chocolate Chips
Mix above ingredients then bake at 350 for 25-30 minutes.
Serve with a scoop of vanilla ice-cream and top chopped walnuts andsauce:
1/2 C. Maple Syrup
1/4 C. Butter
1/2 C. Brown Sugar
8 oz. Cream Cheese
Heat syrup on stove top. Melt in butter and brown sugar. Slowly melt in cream cheese.
2/3 Cup melted butter (I did half margarine)
2 C. Brown Sugar
2 Eggs
1 TBS. Vanilla
2 Cups Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 C. White Chocolate Chips
Mix above ingredients then bake at 350 for 25-30 minutes.
Serve with a scoop of vanilla ice-cream and top chopped walnuts andsauce:
1/2 C. Maple Syrup
1/4 C. Butter
1/2 C. Brown Sugar
8 oz. Cream Cheese
Heat syrup on stove top. Melt in butter and brown sugar. Slowly melt in cream cheese.
Garlic Cheese Soup Bowl
This recipe will make 6 soup bowls:
Place into a bowl and let proff (grow and get bubbly, about 10 min.)
2 TBS Yeast (or 2 packages)
1 TBS Sugar
2 Cups Warm Water
Add and knead 8-10 minutes (I do this with the dough hook on my kitchenaid)
5 Cups Flour
1 Cup Cheese (I used mexi blend)
2 tsp. Garlic Salt
2 TBS. Johny's Garlic Seasoning
You will know the dough is the right consistency when it is slightly sticky to the touch but pulls away from the edge of the bowl. (if kneading my hand, I do this directly in the bowl to keep my counters clean)
Set aside and let rise until double in size, about 1 hour. You can spead this up and warm your oven to 170 then turn off. Place bread inside with a small pan of boiling water. Your bread will rise in about 1/2 the time. Just don't forget to turn OFF your oven :-)
Once Risen remove dough from bowl, split in half then each half into thirds to give you six bread bowls. Lightly grease cookie sheet. Shape dough into balls and place onto cookie sheet. Set aside to rise until double in size. Again you can spead up this by rising in the oven as stated above.
Once doulbed glaze with:
2 egg whites
2 TBS. water
Bake at 375 for 13-14 minutes.
Remove from oven and glaze with the egg wash one more time. Sprinkle with cheese (I used italian blend) then bake for another 13-14 minutes.
cool on wire rack. Cut off top, scoop out insides and fill with your favorite soup!
Yummy butter for bread tops:
1/2 Cup butter at room temp.
1/2 TBS. Johny's Garlic Seasoning
Place into a bowl and let proff (grow and get bubbly, about 10 min.)
2 TBS Yeast (or 2 packages)
1 TBS Sugar
2 Cups Warm Water
Add and knead 8-10 minutes (I do this with the dough hook on my kitchenaid)
5 Cups Flour
1 Cup Cheese (I used mexi blend)
2 tsp. Garlic Salt
2 TBS. Johny's Garlic Seasoning
You will know the dough is the right consistency when it is slightly sticky to the touch but pulls away from the edge of the bowl. (if kneading my hand, I do this directly in the bowl to keep my counters clean)
Set aside and let rise until double in size, about 1 hour. You can spead this up and warm your oven to 170 then turn off. Place bread inside with a small pan of boiling water. Your bread will rise in about 1/2 the time. Just don't forget to turn OFF your oven :-)
Once Risen remove dough from bowl, split in half then each half into thirds to give you six bread bowls. Lightly grease cookie sheet. Shape dough into balls and place onto cookie sheet. Set aside to rise until double in size. Again you can spead up this by rising in the oven as stated above.
Once doulbed glaze with:
2 egg whites
2 TBS. water
Bake at 375 for 13-14 minutes.
Remove from oven and glaze with the egg wash one more time. Sprinkle with cheese (I used italian blend) then bake for another 13-14 minutes.
cool on wire rack. Cut off top, scoop out insides and fill with your favorite soup!
Yummy butter for bread tops:
1/2 Cup butter at room temp.
1/2 TBS. Johny's Garlic Seasoning
Basic Italian Soup
1 lb. Italian Sausage, browned (with LOTS of garlic)
5 Cups beef broth (I just do water and beef boulion)
2 potatoes, peeled and diced
3-4 carrots, peeled and diced
1 Zuchini or yellow squash, diced
1 onion, diced
1 bell pepper, diced
2 Cans italian dicd tomatoes
2 tsp. Italian seasoning (approx.)
1 TBS. Johny's Garlic seasoning (approx.)
Salt and pepper to taste
Simmer until veggies are tender.
(You can also add a can of corn and kidney beans)
5 Cups beef broth (I just do water and beef boulion)
2 potatoes, peeled and diced
3-4 carrots, peeled and diced
1 Zuchini or yellow squash, diced
1 onion, diced
1 bell pepper, diced
2 Cans italian dicd tomatoes
2 tsp. Italian seasoning (approx.)
1 TBS. Johny's Garlic seasoning (approx.)
Salt and pepper to taste
Simmer until veggies are tender.
(You can also add a can of corn and kidney beans)
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