Twice Baked Potatoes with a zesty salsa and sour cream topping!
Wednesday, August 18, 2010
Vintage Recipes!
I am sure that the recipes my Grandmother used taste so much different than mine. She used fresh eggs and milk. Products were different. Shortening such as Spry was used for many recipes and now we use Crisco. I am glad to say that I do use Clabber Girl Baking Powder today! Somethings never change!
Mexican Mac and Cheese
This zesty, tangy explosion of taste mixed with and old time favorite. Makes for a delicious side dish.
Wednesday, August 11, 2010
Scratch Cooking!
Why does no one bake from scratch anymore? I do ...but if you read what everyone is looking for in the cooking world they start out with Quick and Easy! That is great, but you can do quick and easy without using store bought products! I can take one sweet dough recipe and make several different desserts and pastries. If you are in a bind and can't make the homemade bread and doughs then Pillsbury has some great quick doughs you can use. Betty Crocker for some yummy Cakes and Cupcakes! Just open some doors up for "Scratch Baking" also. Try to think of how many thing you can make out of your favorite scratch recipe.
Hot and Buttery!!!
Today I am craving some wonderful HOT homemade bread! My Mother made the best bread ever. I can remember the holidays when she would bring the hot dinner rolls out of the oven. I love spreading the butter over it and chowing down. Such sweet memories! To My Mom, Gladys Sheridan whos memories live on today! I hope to be able to share the same memories with my Children and Grandchildren!
Wednesday, July 21, 2010
Banana Pudding - Phily Style
8 oz. of Philidelphia Cream Cheese
2 Cups of Milk
3 oz. of Instant Banana Cream Pudding
2 Cups of Whipped topping
1 Box Vanilla Wafers
4 Bananas
Add to mixing bowl: milk, banana pudding and cream cheese. Mix well
Stir in whipped topping and mix.
Starting with a layer of vanilla wafers on the bottom of your dish, then layer with 1/3 filling, bananas and vanilla wafers. Repeat 2x. and end with filling on top. Garnish with crushed wafers and merichino cherries. Serve chilled.
Tuesday, July 20, 2010
Bacon and Sundried Tomato Tarts
Pillsbury Pizza Crust
6 oz Cream Cheese
2 T. Ricotta Cheese
1 tsp. Oregano
1 T. Shredded Parmesan Cheese
1/2 Cup Sundried Tomatoes
8 -10 Slices Bacon
Pizza Sauce
3-4 Slices Provalone Cheese
Cook Bacon (Cool and Crumble) hold for topping.
Mix together Cream cheese, Ricotta cheese, Oregano, and Parmsean cheese.
Cut Pizza crust into 2 inch squares or circles. Press into greased muffin pans. Brush some Olive Oil onto crust. Spoon Cream cheese mixture into Pizza Crust tarts . Add a tsp. of Pizza Sauce on top of cream cheese. Top with Bacon and Sundried Tomatoes. Bake @ 350 degress until brown; about 15-20 Minutes. Remove from oven. Place a piece of Provalone Cheese on top of tart. Serve!
Garnish with a Cherry Tomatoe or Fresh Oregano.
6 oz Cream Cheese
2 T. Ricotta Cheese
1 tsp. Oregano
1 T. Shredded Parmesan Cheese
1/2 Cup Sundried Tomatoes
8 -10 Slices Bacon
Pizza Sauce
3-4 Slices Provalone Cheese
Cook Bacon (Cool and Crumble) hold for topping.
Mix together Cream cheese, Ricotta cheese, Oregano, and Parmsean cheese.
Cut Pizza crust into 2 inch squares or circles. Press into greased muffin pans. Brush some Olive Oil onto crust. Spoon Cream cheese mixture into Pizza Crust tarts . Add a tsp. of Pizza Sauce on top of cream cheese. Top with Bacon and Sundried Tomatoes. Bake @ 350 degress until brown; about 15-20 Minutes. Remove from oven. Place a piece of Provalone Cheese on top of tart. Serve!
Garnish with a Cherry Tomatoe or Fresh Oregano.
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