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Holiday Spread
1 cup plus 1 tbsp. chopped almonds, divided
8 oz. pkg. crumbled feta cheese
7 oz. jar roasted red peppers, drained and chopped
1 clove garlic, minced
1 (8oz.) pkgs. cream cheese, softened
10 oz. pkg. frozen spinach, thawed and drained
Assorted Crackers or Pita Wedges
Line a 2 quart bowl with plastic wrap; sprinkle in 1 tbsp. almonds. In a separate large bowl, mix together 1/2 cup almonds, feta cheese, peppers, garlic, cream cheese, and spinach. Blend well. Press mixture into bowl over almonds. Cover and chill overnight. To serve, invert onto a serving dish. Remove plastic wrap. Press remaining almonds onto the outside. Serve with crackers. Makes about 7 cups.
Pumpkin. Cinnamon Roll. Cake.
I think the title says everything we need to know.
You can find the recipe for this yummy recipe at the Picky Palate.
In other news… last night was movie night at our house. We watched Hachi: A Dog’s Tale. This is a must see movie. Have you seen it?
Honestly, I bawled my eyes out. For ten minutes. After the movie. I was sobbing so hard I was shaking. I love my dogs.
Pink Punch
Easy and Delicious!
Pink Punch
4 liters cranberry ginger ale
1 gallon raspberry sherbet
In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next scoop raspberry sherbet into bowl. Then pour the other 2 liters of chilled cranberry ginger ale over sherbet. Serve. Makes: 24 servings.
Simply Great Punch
This was served at the Holiday Ideas 2011 party at the County Extension Office last week here in Harlan County. Yum!
Simple Great Punch
2 (46 oz.) cans fruit punch
1 (2 liter) bottle lemon-lime soda
1/2 gallon French vanilla ice cream
Pour chilled punch and soda into punch bowl. Scoop out entire half gallon of ice cream, and carefully slide into punch bowl. Makes 80 servings
Vegetarian Fajitas
Vegetarian Fajitas
2 tsp vegetable oil
1 cup quartered onion (1 small)
1 cup red, green or yellow bell pepper strips (1 small)
1 3/4 cups black pinto or kidney beans (15-ounce can)
1/2 cup whole kernel corn
1.25 oz ORTEGA® Fajita Seasoning Mix (1 package)
1/3 cup water
1/4 cup chopped fresh cilantro or parsley
6 fajita-size flour tortillas (6-inch)
Heat vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Stir in beans, corn, fajita seasoning mix and water; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens. Remove from heat; stir in cilantro. Spoon 1/2 cup fajita mixture onto each tortilla; fold in half.
Serve with shredded lettuce and cheese, salsa, sour cream, and guacamole. Spanish rice and re-fried beans would be a nice compliment.
Coconut Popsicles
What better way to celebrate summer than with homemade delicious popsicles!
Coconut Popsicles
1 1/2 cups milk
1/2 cup sugar
1 tsp. pure vanilla extract
3 cups coconut milk
2 cups fresh or dried shredded coconut
6 – 8 wooden popsicle sticks
In a saucepan, combine milk and sugar and stir over low heat for 5 minutes to dissolve the sugar. Be careful not to scald the milk. Stir in the vanilla extract and let cool to room temperature.
In a bowl, combine the coconut milk, shredded coconut, and the milk and vanilla mixture. Pour into popsicle molds. Insert the sticks. Freeze for at least 6 hours.
Remove from freezer; let stand at room temperature for 5 minutes before removing the popsicles from the molds.
Yields: six 8-ounce popsicles or eight 6-ounce popsicles.
Variation: Replace 1 cup of the shredded coconut with 1 1/2 cups mashed ripe banana.
Thai Fried Rice
1/4 cup teriyaki sauce
8 oz. firm tofu, cubed
1 Tbsp. peanut oil
1 medium red pepper, cut into strips (about 1-1/2 cups)
1/2 cup (1-inch) green onion pieces
2-2/3 cups cooked brown rice, chilled
1 can (8 oz.) pineapple tidbits in juice, drained
1/2 cup peanuts, chopped
Pour teriyaki sauce over tofu in shallow dish. Refrigerate 5 to 10 minutes to marinate. Drain tofu; reserve teriyaki sauce. Heat oil in large skillet on medium-high heat. Add tofu; cook 3 to 4 minutes or until golden brown on all sides, stirring occasionally. Remove from skillet. Ad red pepper to skillet; cook and stir 2 minutes. Add green onion; cook and stir 1 minute. Add rice and pineapple; mix lightly. Cook 2 to 3 minutes or until heated through, stirring frequently. Add tofu, peanuts and reserved teriyaki sauce; mix lightly. Cook until heated through, stirring occasionally.
Black Bean Salad
1/3 cup Italian dressing
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
2 avocados, chopped
2 cups halved cherry tomatoes
1 yellow pepper, chopped
1/2 cup chopped red onions
1 can sweet whole kernel corn
2 tbsp. chopped cilantro
1/2 cup Mexican style finely shredded cheese
Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Serve immediately.
Note: Garnish with broken tortilla chips. To make this salad up to 8 hours ahead of time, just wait to add the avocado, cilantro, and tortilla chips until just before serving.
Basic Crumb Pie Crust
This basic recipe for a crumb pie shell is perfect for any chilled or frozen pie.
Basic Crumb Pie Crust
1 1/2 cups fine crumbs
1/4 cup granulated sugar
1/2 cups butter, melted
Make crumbs in the food processor or crush in a zip top baggie. You can make crumbs from graham crackers, cereal, vanilla wafers, chocolate cookies, gingersnap cookies (or any other cookie). Mix crumbs and sugar together; stir in melted butter. Line pie plate with mixture, pressing firmly into place. Chill for 20 minutes or bake at 350° for 10 minutes. Makes 1 pie shell, 9-inch.
Variation: For a cinnamon crust, use graham cracker crumbs and mix in 1/2 teaspoon of cinnamon along with sugar and butter.
Spiced Watermelon
I love watermelon – summer just isn’t summer without watermelon!! – Melissa
Spiced Watermelon
Watermelon – cut in cubes, 2 cups approx
lemon juice – 1/4 tsp
Salt
Pepper
Honey – 1/2 tsp
Fresh mint – chopped finely
Take the watermelon in the serving bowl, drizzle with lemon juice and honey. Sprinkle salt and pepper and dress it up with the chopped mint.
