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Recipes
Banana Yogurt Smoothie
By ghinman
Measure drink mix to 1 qt
- Kool-Aid orange flavor, sugar sweetened, soft drink mix
- 2 cups milk
- 1 container, (6 oz.) lemon yogurt
- 1 med. banana, cut into chunks
Peach Cobbler
By ghinman
Bake at 400 degrees for 45 minutes
- Cream:
- 1 cup sugar
- 1 stick margarine
- Add 1 cup bisquick and 1 cup of milk alternately,
- Add 1 can of fruit, drained (303 can),
Corn Salad
By ghinman
Mix salad ingredients. Toss with dressing, just prior to serving
- Dressing:
- 2 pkg. frozen corn (1 lb. ea.), cook, drain and cool
- 1 lg. red onion, chopped
- 2 containers blue cheese
- 2 cups, fresh, chopped tomatoes
- 1 bunch arugala, chopped. Can use cilantro instead.
- 1 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. mustard
- 1 tsp. honey
- Black Pepper to taste
Tuscan Tomato Soup
By ghinman
Preheat oven to 300 degrees
- 6-8 slices French bread, 1 in. thick
- 2 tbs. extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 lbs. ripe tomatoes, peeled and seeded and then diced
- 4 cups chicken or vegetable stock
- 1/2 cup finely chopped bassil leaves, plus 6-8 whole leaves
- salt and freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese
Apple Crisp
By ghinman
Bake at 350 degrees
- Spread evenly into pan 8X8X2:
- 4 cups sliced pared apples
- Sprinkle with:
- 1/4 cup water
- 1 tsp. cinnamon
- 1/2 tsp. salt.
- With pastry blender, mix until crumbly.
- Crumb Mixture:
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/3 cup soft butter.
- Spread crumb mixture over apples and bake uncovered about 40 minutes. Serve warm with milk or cream.
Rich Tart Pastry
By ghinman
Sift the flour, sugar and salt into a lg
- 1 1/2 cups all purpose flour
- 2 Tbs. sugar
- Pinch of salt
- 1/2 cup, cold butter, cut up
- 1 egg yolk
- 1 Tbs. cold water, more if needed
Banana Split Dessert
By ghinman
Bake graham cracker crust in oven at 350 degrees for 6-8 minutes
- 2 cups graham crackers
- 1 stick melted butter
- Mix well and press into bottom of 13X9" pan. Bake at 350 degrees for 6-8 minutes-cool.
- 2 cups confectioners sugar
- 2 sticks margarine
- 2 eggs
- 1 tsp. vanilla
- Beat mixture with electric mixer for 20 minutes.
- Pour over crust. Let stand for 1-2 hours in refrigerator.
- Drain 1 number 2 can crushed pineapple, reserve liquid.
- Spread pineapple over custard. Cover with whipped cream or cool whip.
- Slice 4 bananas and dip in reserved pineapple juice. Cover whipped cream with bananas and cherries.
- Sprinkle finely chopped nuts over all. Let stand in refrigerator until ready to serve.
Layered Strawberry Cheesecake Bowl
By ghinman
Combine berries and sugar
- 3 cups of sliced, fresh strawberries
- 3 tbs. sugar
- 2 pkg. (8 oz. ea.) Neufchatel Cheese, softened
- 1 1/2 cups of cold milk
- 1 pkg. (3/4 oz.) jello vanilla instant pudding
- 2 cups of thawed Cool Whip Lite whipped topping,
- divided
- 2 cups of frozen pound cake cubes (1 in.)
- 1 sqare of baker's semi-sweet chocolate
Garden Quiche
By ghinman
Heat oven to 425 degrees. Mix Bisquick and water until soft dough forms; beat vigorously 20 strokes
- 1 cup Bisquick
- 1/4 cup cold water
- 1 cup chopped, fresh or frozen (thawed) broccoli
- 1 cup shredded natural Swiss cheese (about 4 oz.)
- 1/2 can (3 oz. size) French fried onions (one cup)
- 4 eggs
- 2 cups whipping cream
- 3/4 tsp. salt
- 1/4 tsp. sugar
- 1/8 tsp. cayenne pepper
Crescent-wrapped Brie
By ghinman
Heat oven to 350 degrees. If using crescent rolls; unroll dough; separate crosswise into 2 sections
- 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can
- Pillsbury Crescent Recipe Creations refrigerated seemless dough
- sheet
- 1 8oz. round, Brie cheese
- 1 egg, beaten