Raspberry Iced Tea

2 qts. cold water
4 Louisianne family-sized tea bags
1 can frozen raspberry juice (undiluted)
1 c. sugar
10 fresh peppermint leaves
2 lemons, sliced

Raspberry Iced TeaBring water to a boil in a medium sauce pan. When just boiling, add tea bags and turn off burner (but do not remove pan from burner). Let steep for 5 minutes.

In a large 3 qt. pitcher, pour sugar and spoon frozen raspberry juice at the bottom. When tea is steeped, pour hot tea over the sugar and juice. Stir thoroughly. Add cold water to within one inch of the top of the pitcher. Stir and serve with a peppermint leaf and slice of lemon over ice.

Print this entry

Share

Veggie Squares

2 Pillsbury crescent rolls
1 bar cream cheese, softened at room temperature
1 pkg. Hidden Valley Ranch dip mix
pre-made salad mix of broccoli, carrots and cauliflower, chopped

Veggie SquaresFlatten and pinch together crescent rolls on a cookie sheet in a rectangular shape. Cook according to package directions in the oven. Cool.

In a small bowl, blend cream cheese and Hidden Ranch dip mix. Spread over crescent rolls.

Sprinkle chopped veggies on top. Cut into squares and cool in refrigerator for 1 hour. By Patty.

Print this entry

Share

Pimiento Cheese

1 lb. Velveeta, cubed
1 jar (7.5 oz.) pimientos (Roland’s sweet pimientos are the best!)
1 c. Hellman’s mayonnaise

Healthy LunchIn a microwave-safe dish melt Velveeta cubes for 1 minute 30 seconds. Stir. Cook for 30 seconds more. Chop and drain pimientos. Blend into melted cheese. Cook 30 seconds more. Stir in mayonnaise. Refrigerate until ready to serve. Serve on your favorite bread (maybe this Honey Wheat Bread) for a sandwich or on crackers for an appetizer. Delicious recipe from my friend, Patty W.

Print this entry

Share

Golden Cream Soup

3 c. potatoes, peeled and dicedGolden Cream Soup
1 c. water
1/2 c. celery, chopped
1/2 c. carrot slices
1/4 c. chopped onion
1 t. parsley, chopped
1/2 t. salt
1/8 t. pepper
1 chicken bouillon cube
1 1/2 milk
2 T. flour
1/2 lb. Velveeta, cubed

Combine water, potatoes, celery, carrots, onion, parsley, salt, pepper and bouillon cube in a large stock pot. Cover and simmer for 20 minutes on medium high heat. Combine milk and flour in a separate container. Turn heat down to low and slowly add milk-flour mixture to soup until thick. Stir in Velveeta cubes and combine until melted. From my Sister in Law, Carol.

Print this entry

Share

Swiss Vegetable Medley

1 – 16 oz. bag of frozen broccoli, carrots and cauliflower, thawed and drained
1 can cream of mushroom
1 c. Swiss cheese, shredded
1/2 c. sour cream
1/4 t. black pepper, freshly ground
1 small jar chopped pimientos
1 – 28 oz. can French fried onions

Swiss Vegetable MedleyIn a large bowl, combine vegetables, soup, 1/2 c. cheese, sour cream pepper, pimientos and 1/2 can French fried onions. Blend together and pour into 1 qt. casserole dish. Bake covered in 350 degree oven for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.

Print this entry

Share

Buttermilk Biscuits

2 c. flour (plus trace amount for counter surface)
4 t. baking powder
1 t. salt
1/2 c. shortening
1 c. buttermilk

Combine flour, baking powder and salt in a mixing bowl. Add shortening and mix with pastry blender (picture of one from Williams-Sonoma below) until it is “crumbly” in texture. Stir in buttermilk. Pat out to desired thickness on a floured surface. Cut with round cutter and place on a baking sheet. Bake at 400 degrees for 12 minutes.

Print this entry

Share

Bread Machine Pizza Dough

1 t. sugar
2 t. salt
1/4 c. plus 1 T. cornmeal
3 T. wheat flour
3 c. white flour
1 1/4 c. warm water (105 degrees)
2 T. olive oil
1 T. yeast

Bread Machine Pizza DoughPour water into bread maker. Then add olive oil, flours, cornmeal, sugar and salt. Poke a hole in the dry mixture with your finger and add yeast there. Set bread machine to dough cycle.

When complete, flour a surface and shape crust for thin or thick crusted pizza–also makes wonderful calzones. Add toppings desired and cook at 425 degrees for 15-20 minutes.

Print this entry

Share

Wonderful Broccoli Cheese Soup

1 c. chopped onion
2 garlic cloves (about 1 t. minced)
2 T. butter
3 c. chicken stock (3 c. water and 3 chicken bouillon cubes)
16 oz. frozen chopped broccoli
1/3 c. flour
2 1/2 c. milk
1/4 t. pepper
8 oz. cubed Velveeta
8 oz. shredded pepper jack cheese

Sauté 1 c. chopped onion 2 garlic cloves (about 1 t. minced) in 2 T. butter until the onions are translucent. Add 3 c. chicken stock (3 c. water and 3 chicken bouillon cubes), 16 oz. frozen chopped broccoli. Bring to a boil, then reduce to medium heat for 10 minutes. Mix 1/3 c. flour blended with 2 1/2 c. milk. and stir into pot. Cook for 5 minutes more on medium heat. Add 1/4 t. pepper. Reduce heat to low and add 8 oz. cubed Velveeta and 8 oz. shredded pepper jack cheese. Puree about 1/3 of the soup.

Print this entry

Share

Zucchini Bread

1/3 c. margarine
2 eggs
1 1/2 c. sugar
1 t. cinnamon (This is my favorite!)
2 t. vanilla (This is my favorite brand.)
1/2 t. salt
1/4 t. baking soda
1 t. baking powder
1 t. grated lemon rind (zest of lemon–Here’s a good zester.)
3 c. flour
3 c. shredded zucchini
1/4 c. chopped walnuts (optional)
cooking spray

Preheat oven to 350 degrees. Combine margarine, eggs, and sugar until smooth. Add vanilla and lemon rind. Slowly add dry ingredients, salt, baking soda, baking powder, and flour, stirring continuously. Thoroughly mix in shredded zucchini and walnuts (if desired).

Spray the bottom of two loaf pans with cooking spray. Spread batter evenly, filling each pan 3/4. Bake for one hour.

Related Posts Plugin for WordPress, Blogger...

Print this entry

Share