My friend Gigi mentioned on her blog that my "famous" pineapple dip was one of her favorite snacks. I figured I better post the recipe, so I can share the love with others!
Just a little background on this lovely snack. When I was expecting my first child, we were visiting my husband's brother's family in Alabama for New Year's. We got there a bit later in the evening on New Year's Eve, and they had had some friends over earlier with lots of yummy snacks and food. Of course we dug in to the leftovers when we arrived, and one of them was this scrumptious dip. The recipe originally has you shape it into a ball like a cheese ball, but who really wants to go to that much work? So we just mix it up and eat it. Anyway, I couldn't stop eating this stuff, and craved it all week-end. I have only made this once or twice, but I know Gigi has made it tons! Enjoy!
Pineapple Dip
2 pkgs. cream cheese, softened
1 cup powdered sugar
1 cup chopped pecans
1/4-1/2 cup flaked coconut
1/2 pkg. chopped dates*
1 large can crushed pineapple, well drained
1/2 tsp. lemon juice
1 tsp. vanilla
Mix together well. Refrigerate overnight. Serve with Wheat Thins, or whatever else sounds good!
* I found a container of chopped dates, so I just threw some in till it looked like a good amount to me. Of course you can adjust it to add more or less depending on your preference!
Gigi, if you have any notes on how you make it, feel free to comment!
Friday, February 29, 2008
Thursday, February 28, 2008
Leftover Supreme
There is a grocery store near our house called Hen House and they have these meal deals during the week where you can get dinner for either $10 or $15. I decided to try it out this week, since I haven't been grocery shopping, and
haven't sat down to figure out menus or anything. We went last night and got the meal they have available every day which was a rotisserie chicken, mashed potatoes, gravy, cole slaw and rolls. It was pretty good for $10, with some leftovers to spare.
Tonight for dinner I came up with a clever way to use up the leftover chicken and white gravy. I decided to make a variation of shepherd's pie.
Here is what I did, and it was pretty good!
I shredded up the leftover chicken and mixed it with the leftover white gravy. I sprinkled a little seasoned salt and poultry seasoning to add more flavor.
I chopped up half a large onion and sauteed it in about 1 Tablespoon butter, unti it got a little browned and golden.
I spread the chicken gravy mixture on the bottom of the casserole dish, then topped it with the layer of sauteed onions.
I steamed some frozen peas then layered the peas on top of the onions.
I topped the entire dish with a layer of mashed potatoes, sprinkled with some parmesan cheese, and then shredded cheddar cheese.
I baked uncovered for 30 minutes at 350, until the cheese was melty and it was heated through.
I am not sure it was the healthiest of meals, but it was a tasty way to eat leftovers!
haven't sat down to figure out menus or anything. We went last night and got the meal they have available every day which was a rotisserie chicken, mashed potatoes, gravy, cole slaw and rolls. It was pretty good for $10, with some leftovers to spare.
Tonight for dinner I came up with a clever way to use up the leftover chicken and white gravy. I decided to make a variation of shepherd's pie.
Here is what I did, and it was pretty good!
I shredded up the leftover chicken and mixed it with the leftover white gravy. I sprinkled a little seasoned salt and poultry seasoning to add more flavor.
I chopped up half a large onion and sauteed it in about 1 Tablespoon butter, unti it got a little browned and golden.
I spread the chicken gravy mixture on the bottom of the casserole dish, then topped it with the layer of sauteed onions.
I steamed some frozen peas then layered the peas on top of the onions.
I topped the entire dish with a layer of mashed potatoes, sprinkled with some parmesan cheese, and then shredded cheddar cheese.
I baked uncovered for 30 minutes at 350, until the cheese was melty and it was heated through.
I am not sure it was the healthiest of meals, but it was a tasty way to eat leftovers!
Layered Pinto Bean Dip
I am a sucker for all things "dip". I love dip. Love it! Anyway, I also have a weakness for almost anything in the mexican food genre. I came across this recipe recently, and while I haven't made it yet, I plan to soon. When I do, I will do my best to post pictures and let you know what I think!
Layered Pinto Bean Dip
Pinto Bean Layer:
2 cans (15oz each) pinto beans, rinsed, drained and divided
4 green onions, cut into 1-inch pieces
4 tsp. fresh lime juice
1/4 cup dairy sour cream
Corn-Cheese Layer
1 1/2 cups canned corn, drained
1 1/2 cups shredded jalapeno jack cheese
1/2 cup chopped red pepper
3 Tbls. chopped fresh cilantro
1/2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp pepper
Top Layer:
1 1/4 cups dairy sour cream
tortilla chips
Preheat oven to 325 degrees. Place half of the beans, onions and lime juice in food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baing dish. Stir in remaining half of beans and sour cream. Spread evenly in bottoom of dish. For corn-cheese layer, combine all ingredients in a medium bowl; mix well. Spread over bean layer. For top layer, spread sour cream over corn cheese layer. Bake 15-20 minutes or until hot and bubbly. Serve immediately with tortilla chips.
Makes 7 cups.
Layered Pinto Bean Dip
Pinto Bean Layer:
2 cans (15oz each) pinto beans, rinsed, drained and divided
4 green onions, cut into 1-inch pieces
4 tsp. fresh lime juice
1/4 cup dairy sour cream
Corn-Cheese Layer
1 1/2 cups canned corn, drained
1 1/2 cups shredded jalapeno jack cheese
1/2 cup chopped red pepper
3 Tbls. chopped fresh cilantro
1/2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp pepper
Top Layer:
1 1/4 cups dairy sour cream
tortilla chips
Preheat oven to 325 degrees. Place half of the beans, onions and lime juice in food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baing dish. Stir in remaining half of beans and sour cream. Spread evenly in bottoom of dish. For corn-cheese layer, combine all ingredients in a medium bowl; mix well. Spread over bean layer. For top layer, spread sour cream over corn cheese layer. Bake 15-20 minutes or until hot and bubbly. Serve immediately with tortilla chips.
Makes 7 cups.
Thursday, February 21, 2008
Bacon Ranch Green Beans
1 package (16 oz) frozen green beans
2 tbsp butter or margarine
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled or bacon bits* (I like Hormel Real Bacon Bits)
In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.
I used a little more than 2 tbls butter, and only about 3/4 of the ranch packet. I also used a package of bacon bits instead of real bacon, becuase I was lazy. I just sprinkled them in until it looked good. This is quite tasty, and a great variation on the regular green beans!
1 package (16 oz) frozen green beans
2 tbsp butter or margarine
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled or bacon bits* (I like Hormel Real Bacon Bits)
In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.
I used a little more than 2 tbls butter, and only about 3/4 of the ranch packet. I also used a package of bacon bits instead of real bacon, becuase I was lazy. I just sprinkled them in until it looked good. This is quite tasty, and a great variation on the regular green beans!
Sunday, February 17, 2008
Tex-Mex Confetti Rice
This is seriously the yummiest rice ever! If you like pico de gallo, you will LOVE this! It is so fresh and yummy. You will want to keep eating it, and it's pretty much ok, since it is so full of veggies!
Tex-Mex Confetti Rice
1 cup water
1/2 cup uncooked rice
1 small tomato, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained
1 jalapeno, chopped (optional and not on grocery list)
2 green onion, chopped
1/2 cup chopped fresh cilantro or (1 tbsp dried*)
1/4 cup lime juice
1 tsp salt
1/4 tsp pepper
Bring water to a boil in a saucepan and stir in rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Add remaining ingredients and cook over medium heat, stirring constantly until heated through.
Enjoy!
Tex-Mex Confetti Rice
1 cup water
1/2 cup uncooked rice
1 small tomato, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained
1 jalapeno, chopped (optional and not on grocery list)
2 green onion, chopped
1/2 cup chopped fresh cilantro or (1 tbsp dried*)
1/4 cup lime juice
1 tsp salt
1/4 tsp pepper
Bring water to a boil in a saucepan and stir in rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Add remaining ingredients and cook over medium heat, stirring constantly until heated through.
Enjoy!
This weeks Menus
Here are my menus for the week. I don't know what day I will make what. I will just see what I feel like that day!
1. Swedish meatballs
egg noodles
peas
2. french dip sandwiches
oven fries
fruit salad
3. Chicken Cheese Quesadillas
Tex-Mex confetti rice
pico de gallo, guacamole, and chips
4. crockpot lasagna
bacon ranch green beans
garlic bread
5. lemon pepper marinated chicken
couscous
glazed carrots
roasted asparagus
1. Swedish meatballs
egg noodles
peas
2. french dip sandwiches
oven fries
fruit salad
3. Chicken Cheese Quesadillas
Tex-Mex confetti rice
pico de gallo, guacamole, and chips
4. crockpot lasagna
bacon ranch green beans
garlic bread
5. lemon pepper marinated chicken
couscous
glazed carrots
roasted asparagus
Saturday, February 2, 2008
Banana Cupcakes
I made banana cupcakes for Avery's birthday. They were soooo yummy! Too bad she wouldn't eat it! She had a good time licking the frosting however!
This recipe is from the Better Homes and Gardens New Cookbook,1996 edition.I have made this recipe for banana cake before, and it was really good!I don't know why I haven't made it more often!It is a really moist cake, and not dry at all. Try it!
Banana Cake/Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cups buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
1. Grease and lightly flour 2 8 or 9 inch round baking pans, or 1 9x13 baking pan. Or ine cupcake tin with papers. Set aside.
2.In a large bowl, stir together dry ingredients. Mix together. Add bananas, buttermilk, shortening, and vanilla. Mix on low speed until combined.Add eggs. beat on medium speed for 2 minutes.Pour batter into prepared pans. I filled the cupcake tins about 2/3 full.
3.Bake at 350 degrees for 15-20 minutes for cupcakes,25-30 minuted for round pans, and 35 minutes for 9x13.Test with a wooden toothpick.Cool round cakes for 10 minutes, then turn out on wire rack and cool completely. Cool 9x13 and cupcakes completely before frosting. Makes about 30 cupcakes.
I made a cream cheese frosting for these.
6 oz. cream cheese, 1/2 cup butter softened. Add 2 tsps. vanilla and mix together until creamy. Add 2 cups powdered sugar beating well. Gradually add 2-2 1/2 cups powdered sugar until desired spreading consistency. Frosts tops and sides of two 8 or 9 inch layers.
This recipe is from the Better Homes and Gardens New Cookbook,1996 edition.I have made this recipe for banana cake before, and it was really good!I don't know why I haven't made it more often!It is a really moist cake, and not dry at all. Try it!
Banana Cake/Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cups buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
1. Grease and lightly flour 2 8 or 9 inch round baking pans, or 1 9x13 baking pan. Or ine cupcake tin with papers. Set aside.
2.In a large bowl, stir together dry ingredients. Mix together. Add bananas, buttermilk, shortening, and vanilla. Mix on low speed until combined.Add eggs. beat on medium speed for 2 minutes.Pour batter into prepared pans. I filled the cupcake tins about 2/3 full.
3.Bake at 350 degrees for 15-20 minutes for cupcakes,25-30 minuted for round pans, and 35 minutes for 9x13.Test with a wooden toothpick.Cool round cakes for 10 minutes, then turn out on wire rack and cool completely. Cool 9x13 and cupcakes completely before frosting. Makes about 30 cupcakes.
I made a cream cheese frosting for these.
6 oz. cream cheese, 1/2 cup butter softened. Add 2 tsps. vanilla and mix together until creamy. Add 2 cups powdered sugar beating well. Gradually add 2-2 1/2 cups powdered sugar until desired spreading consistency. Frosts tops and sides of two 8 or 9 inch layers.
Subscribe to:
Posts (Atom)