Easy Food Recipes
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EASY FOOD RECIPES
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QUICK AND EASY APPETIZERS FOR HOLIDAY PARTIES
December 12th, 2008
Holiday parties are wonderful but the vast array of rich and
tempting foods can become a bit overwhelming. I have some recipes for
this time of year that, while delicious, are not quite as rich as the
standard fare. When asked to contribute a dish, I usually make one of
these recipes. This way, I know there will be an alternative if I
start to indulge too heartily in richer selections. Here are five
alternatives that can be a bit more healthy than the average appetizer
yet still very delicious.
You can substitute Low-Fat or Non-Fat ingredients if desired
NAME
INGREDIENTS
DIRECTIONS
SHRIMP LOAF
8oz Low Fat Cream Cheese
Bag Iceburg Lettuce
1/2 cup Ketchup
1 tablespoon Horseradish
1 Lemon
Small Can Shrimp
Some Sort of Crackers to Serve with Place eight ounces of low fat
cream cheese on a bed of chopped iceburg lettuce. Mix together - ½
cup of ketchup,1 tablespoon of horseradish and a few drops of fresh
lemon juice. Pour over the top of the cream cheese. Then, drain one
small can of shrimp, in a colander. Squeeze the rest of the juice, of
one lemon, over the shrimp and toss. Place on top of the ketchup
mixture. Serve with triscuits or wheat crackers.
SALSA LOAF
8oz Low Fat Cream Cheese
1/2 cup Salsa A variation of the shrimp loaf, this is a snap.
Place eight ounces of nonfat cream cheese on a plate. Pour ½ cup of
hot salsa over cream cheese brick. Serve with baked tortilla chips or
whole wheat crackers. This can be adapted to your taste. Use low fat
cream cheese and mild salsa, if you are not a fan of hot and spicy
foods.
DEVILED EGG
1 Dozen Eggs
2 Tablespoons Low Fat Mayo
1 Tablespoon Mustard
1 Teaspoon Dill Pickle Relish
Paprika Hard boil one dozen eggs. Slice lengthwise. Remove the
yolks and to them, add 2 tablespoons of low fat mayonnaise, 1
tablespoon of yellow mustard and 1 teaspoon of dill pickle relish. If
more liquid is needed, add some pickle relish juice to the mixture.
Pipe or spoon into egg whites. Sprinkle with paprika. I have been
making these for years and they are always the first appetizer to
disappear.
WRAPPED MELON
Cantaloupe
Honeydew Melon
Italian Ham Buy precut cantaloupe and honeydew melon chunks, at
the grocery store. Wrap with small slices of Italian ham, such as
capicola or prosciutto. Attach the ham to the melon with toothpicks.
This is super easy and delicious. The salty ham and sweet melon are
great compliments to each other.
MARINATED MUSHROOMS
2lbs Mushrooms
Italian Salad Dressing
White Wine or Sherry Optional Wash 2 pounds of mushrooms with a
wet paper towel and remove the stems. In a large frying pan, with a
lid, steam the mushrooms in your favorite lite Italian salad dressing.
If you desire, you can add a little white wine or sherry to the
mixture about halfway through cooking time. Turn up the heat for a few
minutes if adding wine to burn off the alcohol. Cool completely and
refrigerate for at least four hours. These can be made up to two days
in advance.
VN:F [1.0.5_294]please wait...Rating: 10.0/10 (1 vote cast)
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OLD TIME BANANA CAKE
December 12th, 2008
Try this delicious moist cake for a little something different when
visiting for a holiday dinner. Everyone is used to the typical
chocolate or white cakes. Add some flavor this year and surprise
everyone with how well you know how to bake.
BANANA CAKE
INGREDIENTS
½ pound butter
4 eggs
1-1/2 cups sugar
1 cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour
Directions
Preheat Oven to 350°
Cream your butter and sugar together then add your bananas and mix
until smooth add your eggs one at a time now add your sour cream,
baking soda, baking powder, vanilla, and flour, mix on low speed for 1
minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch
tube pan and let bake in a preheated 350 degree oven for about 25 to
35 minutes, test cake by inserting a pick in the center and if it
comes out clean then it is done.
ICING ON THE CAKE:
Ingredients
4 tablespoons flour
1 cup milk
1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1 teaspoon vanilla
DIRECTIONS
Add the flour to the cold milk and stir with a wire whisk and then
cook it on the stove until it is thick, remove from stove without
burning it and let it cool.
In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup
granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add
the mixture that you cooked and whip for 2 or 3 minutes or until it is
as fluffy as you desire using a paddle on your mixer and not the whip.
VN:F [1.0.5_294]please wait...Rating: 10.0/10 (1 vote cast)
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CELEBRATE CHRISTMAS WITH THIS CHEESECAKE
December 11th, 2008
This is a cheesecake that I have been making for over 20 years if
you follow the recipe to the tee you won't have any problem, it is
also colorful as well as the most lucious piece of pastry that you
ever put in your mouth.
Bring this delicous Christmas dessert to the table at your parties
and you will be loved!
CHRISTMAS CHEESECAKE
INGREDIENTS
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream
2 cup in total
chopped candied cherries,
red and green
raisins, walnuts, candied pineapple
1/2 cup small chocolate chips
Directions
Preheat Oven to 275°
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup
granulated sugar and mix on low speed until cream cheese is softened
and smooth, place in bowl 8 ounces sour cream and continue mixing
until well blended, at this time add 2 eggs, mix for 2 minutes then
add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed
until your cheesecake batter is smooth and creamy.
At this time your cheesecake mixture should be fluffy like ice cream
as it comes out of the ice cream machine. Add the candied fruit,
raisins, walnuts, pineapple, chocolate chips, fold everything
together.
Prepair your 10 inch x 2 inches springform pan, in a large bowl
place your graham cracker crumbs and 2 tablespoons sugar, and your
melted butter or margarine, then with a wire whisk, whisk them
together until well combined, brush onto the sides of your springform
pan a little softened butter so the crumbs have something to hold to,
place the crumbs on the sides and bottom of the pan. Now you add
slowly to the pan your cheesecake mix as not to disturb the crumbs too
much, now you should have a full pan.
The total weight of the cheesecake with the crumbs on the sides
should be 5 to 5-1/4 pounds if you have some batter leftover just
chill it, put some whip cream on it and enjoy.
Preheat your oven to 275 degrees and not more, when your oven is hot
place the cheesecake in it and bake for 55 minutes then shut off the
oven and leave it in there for 3 hours, at the end of this time you
should have the most beautiful cheesecake you ever seen, let the
cheesecake sit on the table for 1 1/2 hours then place it in the
refrigerator for about 2-3 hours. Now remove it from the pan and
enjoy.
Before serving sprinkle some red and green edible glitter that you
can purchase at any store that has cake decorating supplies. VN:F
[1.0.5_294]please wait...Rating: 10.0/10 (1 vote cast)
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5 MINUTE STRAWBERRY JAM
December 10th, 2008
Nothing tastes better than fresh picked strawberries. For many
people, making homemade jams and jellies conjures up memories of
grandmother in the kitchen preparing bushels of fruit, stirring and
straining, and sterilizing jars.
Actually, nothing could be simpler. The key to making jam is small
batches. Do not double the recipe. The jam will not set up. This
strawberry jam keeps in the refrigerator for up to 3 weeks. But,
we’ve never been able to keep it around that long! It’s also
great as an ice cream topping.
Try this quick and easy recipe with your kids. It makes a great
Mother’s Day present for family and friends. And, if you’re
lucky, they may even save some for you.
STRAWBERRY JAM
INGREDIENTS
1-pint strawberries, hulled and sliced
2-tablespoons fruit pectin
½ teaspoon butter
1-cup sugar
2 8-ounce jelly jars
DIRECTIONS
In a medium sized bowl, crush the strawberries with a potato masher
In a skillet, combine the crushed strawberries, pectin, and butter.
Stirring constantly, cook over medium-high heat, until the mixture
boils.
Add the sugar and bring to a boil. Boil for 1 minute and remove
from the heat.
Pour the jam into the jars. Seal. Refrigerate until the jam is
set, approximately 6 hours. Keep jam refrigerated. It will keep for
up to 3 weeks. VN:F [1.0.5_294]please wait...Rating: 0.0/10 (0 votes
cast)
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CHRISTMAS HAM YOUR FAMILY WILL LOVE
December 8th, 2008
Year after year you've cooked the same ham for your Christmas
Dinner. Baked ham with pineapple on top, or at least that's what we
have at my house. Try this ham recipe that is sure to please all the
family..even the picky relatives.
APPLE BAKED CHRISTMAS HAM
INGREDIENTS
1 large pre-cooked holiday ham
5 cups apple juice
1/4 teaspoon ground cloves
1/2 light brown sugar
1/4 cup water
DIRECTIONS
Preheat oven to 325 degrees. Clean ham and remove skin. Place in a
roasting pan. Pour apple juice, cloves and brown sugar over the top;
cover. Bake per package directions for 20 minutes per pound. Baste
periodically during cooking. Remove from oven, cool slightly. Slice
ham and baste with drippings from the pan. Serve with scalloped
potatoes, apple sauce, vegetables, rolls and other holiday favorites.
VN:F [1.0.5_294]please wait...Rating: 9.5/10 (2 votes cast)
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CANDY CANE CHRISTMAS COOKIES
December 8th, 2008
Try this great Christmas cookie recipe that your family will love.
Ingredients
1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond flavoring
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
Crushed Peppermint Sticks(optional)
Sugar(optional)
DIRECTIONS
Preheat oven to 350°
Cream the shortening and butter; mix in sugar, egg, almond and
vanilla. In a separate bowl, mix flour and salt and add to shortening
mixture. Divide dough in half.
Blend red food coloring into one half. Let dough chill. Roll 1
teaspoon of the red dough and 1 teaspoon of the white dough on lightly
floured board into 4 inch strips. Place strips side by side and press
lightly together and twist. Do not pinch. Curve top of rope down in to
the shape of a candy cane. Make one complete cookie at a time. If the
dough of one color is shaped first, the rolls will become too dry to
twist.
Bake 9 minutes or until lightly browned. Remove while still warm.
Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar
(optional). This recipe will make two dozen. VN:F [1.0.5_294]please
wait...Rating: 0.0/10 (0 votes cast)
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OUR RECIPE BLOG
December 2nd, 2008
We've been open for a few days and we've been rolling on the
posts.
We're very excited to be able to offer recipes to fit everyones
likings. From cookies to delicious hams you can find just about
anything you like.
We are working hard to make this the best recipe blog out there!
This is a picture of all of the words on our blog so far. We can't
wait to work with you and offer you what we consider great tummy
filling recipes and kitchen tips everyone should know.
Thanks to for this awesome picture! VN:F [1.0.5_294]please
wait...Rating: 10.0/10 (3 votes cast)
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BLACK FOREST COOKIES
December 1st, 2008
So fancy, yet so easy! This recipe is great to do with the kids.
Instead of doing the typical sugar cookies or chocolate chip cookies
try this recipe for a little something different. This is great to
take to dinner parties or to have at your dinner party. Your guests
will like them so much they'll think you bought them.
INGREDIENTS
1 1/2 cups chocolate chips
1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup dried cherries
DIRECTIONS
Preheat oven to 375°
In small bowl over saucepan of hot (not boiling water) melt 1/2 cup
of the chocolate chips; let cool.
Beat butter, shortening and sugar until fluffy; beat in eggs one at
a time. Beat in vanilla, then melted chocolate.
In a separate bowl stir flour, cocoa, baking powder and salt; stir
into butter mixture. Stir in cherries and remaining chocolate chips.
Drop by tablespoonfuls about 2 inches apart onto greased baking
sheets. Bake at 375 for about 12 minutes or until edges are firm and
centers still soft. VN:F [1.0.5_294]please wait...Rating: 10.0/10 (1
vote cast)
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THUMBPRINT COOKIES WITH JAM
December 1st, 2008
Colorful cookies that your kids will love to help with!
INGREDIENTS
1 cup butter, softened
3/4 cup granulated sugar
2 teaspoons vanilla
1 teaspoon almond extract
2 1/2 cups flour (more if dough seems too thin)
finely chopped pecans, almonds, or other nuts, optional
Jam
DIRECTIONS
Preheat oven to 300°
Beat butter with an electric mixer at medium speed until creamy. Add
sugar, vanilla, almond extract, and flour, blending well. Chill dough
2 1/2 hours. Roll dough into small balls, then roll in the chopped
nuts; place on lightly greased cookie sheets.
Make an indention in the middle of each cookie and fill with jam.
Bake at 300° for about 25 to 35 minutes, or until firm and lightly
browned on the bottom. Makes about 6 dozen VN:F [1.0.5_294]please
wait...Rating: 0.0/10 (0 votes cast)
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SECRET KISS COOKIES
December 1st, 2008
Delicious cookies with a chocolatey surprise inside!
INGREDIENTS
1 cup butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
1 3/4 cups flour
1 bag chocolate kiss candies, unwrapped (7 ounces)
powdered sugar
DIRECTIONS
Preheat oven to 350°
Cream together your butter, sugar, and vanilla. Blend in Flour. Wrap
one tablespoon of dough around each chocolate candy kiss. Bake at
350° for about 15 minutes, or until dough is set but not browned.
Roll each cookie in powdered sugar while still warm. This recipe
makes about 2 to 3 dozen cookies. VN:F [1.0.5_294]please
wait...Rating: 0.0/10 (0 votes cast)
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TAGS
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