Friday, June 30, 2006

Yummy Recipes from Shana

Shana sent me a list of 10 of her favorite recipes. Try them out, I know I will!


Chocolate Fondue

Ingredients:
King Size mars bars
Whipping cream or ½ & ½
Any type of liqueur that strikes your fancy (I like grand mariner or kahula)
Serve With:
Strawberries (whole or halved)
Large Marshmallows
Pound Cake Cubed
Cream Puffs
Pineapple
Granny Smith Apples (sliced)
Bananas (Sliced)
Melt altogether in a pot, making sure to stir constantly to that it doesn’t burn. Heat until it just starts to bubble and transfer to a warm fondue pot.

Cheddar Cheese Fondue

Ingredients:
1 can of Campbell’s Cheddar Cheese Soup
2 Green Onions (chopped really finely)
1 tsp of garlic (granules or fresh work best)
1 cup of grated Cheddar Cheese
½ Cup of Romano or Parmesan Cheese (freshly grated)
Dash of Tabasco Sauce
White Wine or Beer to taste
Serve With:
Freshly sliced French bread or a Baguette
Granny Smith Apples
Cucumber
Celery
Peppers
Mix all ingredients together in a pot on low heat until in bubbles and transfer to a hot fondue pot.


Slow Cooker Split Pea & Ham Soup

Ingredients:
1 16oz Package of Dried Split Peas (2-2 ½ cups) rinsed
1 Hambone or 2 cups of cubed ham meat
3 Carrots (peeled and sliced)
1 Medium White onion (chopped)
2 Stalks of Celery (chopped)
1 or 2 cloves of garlic (fresh is best)
1 bay leaf
¼ cup Fresh Parsley (chopped) optional
1 Tbsp seasoned salt
½ Tsp Fresh Pepper
1 ½ Quarts of HOT water (48 0z)
Layer all ingredients in slow cooker pour in water. DO NOT STIR. Cover and cook on high for 4-5 hours or on low 8-10 hours until peas are soft and ham falls off the bone. Remove bones and bay leaf.
(Freezes well)


French Onion Soup

Ingredients:
4 Large Onions, thinly sliced
4 Tbsp of Butter
4 10oz cans of beef broth (I prefer consommé)
½ cup of dry sherry (I use whatever red wine I have)
2 Tsp of Worcestershire Sauce
Dash of Pepper
6 Slices of French bread (toasted)
¾ cup grated Parmesan or Romano cheese
1-2 cups of grated mozzarella cheese
In a large saucepan, cook onions in butter until tender but NOT brown. Add broth, sherry, Worcestershire sauce and pepper and bring to a rolling boil. Pour into ovenproof bowls. Float a slice of toasted bread, sprinkle with Parmesan and top with mozzarella. Broil until cheese bubbles.
(Very flavourful when consommé is used over broth)



Pancake Recipe

Ingredients:
1½ cups of flour
1Tbsp Baking Powder
1 Tbsp or granulated sugar
2 tsp or Orange Rind (optional)
½ Tsp Salt
1 Egg
1¼ cup or Milk
½ cup or Sour Cream
3 Tbsp of Oil
In a large bowl, whisk together dry ingredients including (if using). In a separate bowl, beat together egg, milk, sour cream and oil. Add dry ingredients to liquid, mixing until almost smooth. Heat a skillet or electric griddle and cook for about 2 minutes per side until golden brown.
(I omit the orange rind and the salt and they are too DIE for!)

Hot Artichoke and Spinach Dip

Ingredients:
1 package of Frozen Spinach
1 can of Artichoke Hearts (chopped)
½ white onion chopped
1-2 Tsp of fresh garlic (diced)
2-3 Tbsp of Sun dried Tomatoes (chopped)
1 8oz package of Cream Cheese
1 package of Italian cheese mix shredded (4 cheeses)
Serve With:
Mixed Tortilla Chips or your choice
Sliced French Baguette
Mix all ingredients together and pack into a low baking dish or corning ware serving dish and heat in over at 350’ for 20 or so minutes until it starts to brown and bubbles on the edge.
(No matter where you take this or serve it everyone will want the recipe!!!!)



Bread Pudding

Ingredients:
8 slices of Cinnamon Raisin Bread
Dash of nutmeg
Dash of cinnamon
Can of sweet and condensed milk
Whipping cream
Butter both sides of bread and brown in frying pan and then cube the bread once toasted. In a small pot empty condensed milk and add spices. Heat on low. Assemble in parfait glasses by layering bread, milk mixture, whipping cream and repeat and then a dash of cinnamon on top of the whipping cream.
(Different than your ordinary bread pudding and very sweet!!!)



Fruit Dip

Ingredients:
Cool Whip
Blueberry Yoghurt
Mix in equal parts and serve with all your favourite fruits, it is a hit for entertaining!


Lasagne
Ingredients:
1lb of Ground Beef
2 – 28oz canned tomatoes
7½ oz of tomato sauce
¼ tsp of garlic or garlic salt
Spaghetti seasoning to taste
1 cup or cottage cheese
1 Egg
½ cup or freshly grated Parmesan or Romano cheese
Enough mozzarella cheese to cover casserole (grated)
Wide ready to use Lasagne noodles (the no cook kind work great)

Make sauce by browning meat and then adding all the tomatoes and tomato sauce and garlic and seasoning. Mix cottage cheese, egg and grated Romano cheese together and set aside.
Assemble:
Bit of meat sauce to line the bottom of a 9 x 13 pan
Layer of noodles
1/3 of meat sauce
½ of cottage cheese mixture
layer of noodles
1/3 or meat sauce
½ cottage cheese mixture
1/3 of meat sauce
All Mozzarella cheese
Cover with tin foil. Bake in a 350’ oven for about 45 minutes to 1 hour until noodles are tender. Let stand 10 minutes before cutting.
(I use Crushed Tomatoes rather than whole, and I use more cottage cheese and the result is a richer sauce!)

Sweet Potato Supreme
Ingredients:
2 Cups of mashed cooked Sweet Potatoes
2 Tbsp cream or milk
2 Tbsp melted butter
Scant tsp salt
½ Tsp Paprika
½ Cup Brown sugar (packed)
½ cup butter
1 cup (approximately) Pecan Halves to cover casserole

Mix potatoes, cream, melted butter, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low hear, stirring constantly, until butter is barely melted. (It is REALLY important not to cook after butter is melted or topping will harden when casserole is heated) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. Can be warmed in an oven of any temperature or a microwave, but it should be bubbling hot to serve.

Tuesday, June 27, 2006

Homemade Hot Fudge Sauce

This is a fun and delicious recipe for these hot summer nights. Serve over ice cream or a warm fudgey cake. It is SUPER fast and easy and mmmmmm.....

1 can evaporated milk (12 oz)
1 Package Chocolate chips (12 oz)
1/2 cup sugar
1 tbsp butter
1 tsp vanilla

Heat milk, chocolate and sugar to boiling over medium heat, stirring constantly. Remove from heat.

Stir in butter and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks.

Pulled pork sandwiches

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good.

Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both.
About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm....
Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.