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Recipes
Basil-Walnut Cream Cheese
By tjm01
In a medium mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth
- 1 (8 oz) pkg. cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup snipped fresh basil
- 1/4 cup chopped walnuts
- 1 Tbsp. white wine vinegar
- 1 clove garlic, minced
- 1/2 tsp. crushed red pepper
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
Two-Cheese Squash Casserole
By tjm01
Preheat oven to 350 degrees
- 4 lbs. yellow squash, sliced
- 1 large sweet onion, finely chopped
- 1 cup (4 oz) shredded Cheddar cheese
- 1/2 cup chopped fresh chives
- 1 (8 oz) container sour cream
- 1 tsp. garlic salt
- 1 tsp. freshly ground pepper
- 2 large eggs, lightly beaten
- 2 1/2 cups soft, fresh breadcrumbs, divided
- 1 1/4 cups (5 oz) freshley shredded Parmesan cheese, divided
- 2 Tbsp. butter melted
Tangy Fruit Salsa Topping
By tjm01
Stir together ingredients
- 1 1/3 cups large chunks peeled kiwifruit (2 medium)
- 1 cup chopped orange sections (2 medium)
- 1 cup sliced strawberries
- 2 Tbsp. lime juice
- 4 tsp. sugar
- 1/2 tsp. ground ginger
Corn Bread
By tjm01
Mix all of the ingredients in a 9x13" dish
- 4 eggs slightly beaten
- 3 (8 1/2 oz) pkg. Jiffy mix
- 1 (15 1/2 oz) can corn, drained
- 1 (15 1/2 oz) can creamed corn
- 1 (16 oz) container sour cream
- 2 sticks butter, melted
Southwest Watermelon Salad
By tjm01
Combine first 5 ingredients in a large glass bowl
- 4 cups seeded & cubed red watermelon
- 4 cups seeded & cubed yellow watermelon
- 2 Tbsp. sugar
- 1 Tbsp. lime zest
- 2 Tbsp. fresh lime juice
- 1/2 cup pickled watermelon rind
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh basil
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. seeded & thinly sliced jalapeno pepper
- 1 Tbsp. thinly sliced shallots
- 1 tsp. minced garlic
- 2 Tbsp. olive oil
- 1/2 cup crumbled Feta cheese
Truffle Cake
By tjm01
Heat oven to 425 degrees. Coat an 8 x 3" cake pan with nonstick spray
- 3 cups (18 oz) semisweet chocolate chips
- 2 sticks (1 cup) unsalted butter
- 6 large eggs, at room temperature
Lemony Chicken Soup
By tjm01
soup
- 1 lb chicken breast tenders cut into 1" pieces
- 2 carrots, thinly sliced
- 8 scallions, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 1/2 tsp. dried mint
- 1 1/2 tsp. dried oregano
- 2 bay leaves
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 lemons, juiced
Artichoke Beef Stew
By tjm01
soup
- 1/3 cup all purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 1/2 lbs. lean beef stew meat, cut into 1" cubes
- 3 Tbsp. vegetable oil
- 1 can (10.5 oz) condensed beef consomme, undiluted
- 2 medium onions, halved and sliced
- 1 cup red wine or beef broth
- 1 garlic clove, minced
- 1/2 tsp. dill weed
- 2 jars (6.5 oz each) marinated artichoke hearts, drained & chopped
- 20 small fresh mushrooms, halved
- hot cooked noodles
Double Delicious Cookie Bars
By tjm01
Preheat oven to 350 degrees
- 1/2 cup 1/2 cup (1 stick) butter or margarine
- 1 1/2 cups 1 1/2 cups graham cracker crumbs
- 1 can 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
- 2 cups 2 cups (12 oz) semi-sweet chocolate chips
- 1 cup 1 cup (6 oz) peanut butter flavored chips
Spinach-Chickpea Medley
By tjm01
In skillet over medium-high heat, cook peppers, onions & chickpeas in olive oil for 2 minutes or until peppers are ...
- 1 cup sliced red and/or yellow peppers
- 1/4 cup diced red onions
- 1 can (15 oz) chickpeas, rinsed & drained
- 1 Tbsp. olive oil
- 1 clove garlic, peeled & minced
- 1 bag (6 oz) baby spinach leaves
- 1/4 cup balsamic vinaigrette
- 1 Tbsp. chopped fresh parsley
- 1/2 Tbsp. chopped fresh thyme