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Recipes
Shrimp Pasta Salad
By junerodgers
1. Cook pasta according to package directions; drain
- 10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
- 1-1/2 pounds cooked, peeled, and deveined shrimp
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped green sweet pepper
- 1 2-1/4-ounce can sliced pitted ripe olives, drained
- 4 roma tomatoes, cut into thin wedges
- 1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing
Spinach and Strawberry Salad
By junerodgers
In a large bowl, toss together the spinach and strawberries
- 2 bunches spinach, rinsed and torn into bite-size pieces
- 4 cups sliced strawberries
- 1/2 cup vegetable oil
- 1/4 cup white wine vinegar
- 1/2 cup white sugar
- 1/4 teaspoon paprika
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
Pumpkin Cheesecake
By junerodgers
Mix together crust ingredients and pat firmly on the bottom and sides of a greased spring form pan, and set aside
- Crust:
- 3/4 cup graham cracker crumbs
- 1 tsp. cinnamon
- 3 tbsp. melted butter
- 2 tbsp. packed brown sugar
- Filling:
- 4 blocks of cream cheese (8 ounces each)
- 1/4 cup sugar
- 3 eggs
- 2 tbsp. flour
- 1 can pumpkin pie filling (30 ounces)
Spicy Zucchini Soup
By junerodgers
If you are using extra large zucchini, scoop out and discard the seeds first
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
- 3 chopped garlic cloves
- 2 pounds chopped zucchini (skin on), about 5-6 cups
- 1 1/2 cups chopped day-old bread
- 3 cups chicken broth (use vegetable broth for vegetarian option)
- 1 cup water
- 1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
- 1/2 cup fresh cilantro, loosely packed, chopped (optional)
- 2 teaspoons lemon juice
- Salt
- Pepper
Monto Cristo Sandwich
By junerodgers
1. Spread bread with mayonnaise and mustard
- 2 * 2 slices bread
- 1 * 1 teaspoon mayonnaise
- 1 * 1 teaspoon prepared mustard
- 2 * 2 slices cooked ham
- 2 * 2 slices cooked turkey meat
- 1 * 1 slice Swiss cheese
- 1 * 1 egg
- 1/2 * 1/2 cup milk
Ghost Merinques
By junerodgers
Preheat oven to 120c. With a perfectly clean mixer and beater, beat egg whites until stiff peaks form
- Ghost Meringues
- 150 * 150ml egg whites
- 1 * 1 cup caster sugar
- 1 * 1 teaspoon white vinegar
- * silver cachous for eyes
- Makes about 30 ghosts
Hearts of Palm Risotto
By junerodgers
Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons olive oil
- 1 * 1 cup finely chopped onion
- 1-1/3 * 1-1/3 cups Arborio rice
- 1/2 * 1/2 cup dry white wine
- 6 * 6 cups boiling vegetable broth
- 1 * 1 cup sliced hearts of palm
- 1/2 * 1/2 cup grated Parmesan cheese
- * salt and pepper to taste
- 2 * 2 tablespoons chopped fresh parsley
- 2 * 2 tablespoons butter
Heavenly Chocolate Mousse
By junerodgers
Heaven On a Spoon. This recipe can be used in a dish, between layers of a cake, and even as a filling in a pie
- 8 (1 ounce) squares
- semisweet chocolate,
- coarsely chopped
- 1/2 cup water, divided
- 2 tablespoons butter (no
- substitutes)
- 3 egg yolks
- 2 tablespoons sugar
- 1 1/4 cups whipping cream
- , whipped
Lemon Honey Cupcakes
By junerodgers
1. Cupcakes: Heat oven to 350°F
- Cupcakes
- 2 3/4 cups all-purpose flour
- 3/4 tsp each baking powder and baking soda
- 1/2 tsp salt
- 1/2 cup reduced-fat sour cream
- 1/4 cup milk
- 1 1/2 T grated lemon zest
- 4 T lemon juice
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup honey
- 1/4 cup sugar
- 3 large eggs
- Lemon-Honey Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup honey
- 1 1/2 T grated lemon zest
- 4 cups confectioners’ sugar
- 7 to 8 tsp lemon juice
- Few drops yellow food color
- Bumblebee
- Tootsie Roll
- Two pieces of string
- Yellow peanut M&M
- Brown food marker
- Clear spice drop candies
- Small cookie cutter
Creepy Mummy Dogs
By junerodgers
These mummy dogs are super easy to make, as they use breadstick dough instead of the biscuit dough called for in mo...
- 1 (11 oz) can refrigerated breadstick dough
- 2 slices cheddar cheese, quartered (optional)
- 8 hot dogs
- black mustard seeds