Monday, February 25, 2013

Spinach Artichoke Dip

1 box frozen chopped spinach, thawed and drained
1 bar cream cheese, softened
14 oz artichoke hearts, chopped
1/2 c Mayo
1/4 c grated parmesan
1/4 t garlic salt
salt & pepper to taste
*dashes of Hot Sauce at your preference
Can be combined and heated in microwave or heated and kept in a crock pot. Serve with bread pieces or tortilla chips.

Wednesday, February 13, 2013

Frank's RedHot Buffalo Chicken Dip - Amanda J.

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

This recipe is from Frank's RedHot website.

Egg Strata - Nicole

Egg Strata
6 slices bread, buttered and cubed. I use white Italian.
1 lb sausage - drowned and drained
1-1/2 to 2 cups shredded cheese
6 eggs, beaten
2 cups half n half
1 tsp salt
Place the bread on the bottom of baking dish
Add sausage and cheese (can add mushrooms, peppers, onions, etc. Think of whatever you like in an omelet)
Combine egg, half n half, and salt. Pour over top, cover and refrigerate overnight.
Next morning, take out and allow to stand for 15 minutes.
Bake at 350 for 45 minutes.

Erna's Blueberry Buckle - Emily

1/4 c. butter softened
1/2 c. sugar...
NOTE...i have made this batter with 1/4 c. sugar...Erna just said 3/4 c. sugar in batter.  to be safe i would use 1/2 c. (3/4 c. sounds  too sweet)
1 egg
1 1/2 c. sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 c. milk
2 c. fresh blueberries (frozen can be used, thawed and drained, but fresh is mo'better

cream together the butter and 3/4 c. sugar. blend egg into creamed mixture. in another bowl sift together flour, baking powder and salt. add flour mixture alternating with milk. gently fold in blueberries. pour into greased 8 x 8 square pan.
sprinkle with crumb topping (recipe below). bake @ 375 for 40-45 minutes.

1/2 c. granulated sugar
1/3 c. flour
1/2 tsp cinnamon
1/4 c. butter, cold..diced small to "cut" into crumble.

in a small bowl mix together sugar, flour and cinnamon. with a pastry blender cut the butter into sugar mixture untill mixture resembles coarse meal.

This recipe is from Jules Food Blog.

Bread Machine Cinnamon Rolls - Janelle

Bread Machine Cinnamon Rolls
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine - I always seem to need to do this!.)
1 teaspoon salt
3 teaspoons bread machine yeast (I use any yeast)
Filling (I doubled this): Mix together:
2 tablespoons butter (melted)
2/3 cup brown sugar mixed with 1 tablespoon cinnamon
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with filling.
Roll it up and cut into 16 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. (you may want to put a pan under it to catch anything that may bubble over)
Spread the icing on as soon as they come out of the oven.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

This recipe is from Money Saving Mom.

Rebekah's Sausage Gravy

Rebekah's Sausage Gravy

1 pound Bob Evans (or whatever brand you like) Original or Mild Sausage.
1/2 cup flour

Brown the sausage in skillet, remove from heat and drain excess grease.  Keep heat off.

Sprinkle in flour to coat all sausage. I eyeball this. It could be as much as a half cup. I sprinkle, stir to coat, 
sprinkle, stir to coat until the sausage looks fairly white.
Then, turn heat back on low and begin adding in milk. The first time I add milk I add it to the point that it's NEARLY covering the sausage.  You then just stir till the milk is fully incorporated. Then you add again. Repeat stirring. Continue until your sausage gravy reaches the thickness or thinness you prefer. 

Glenn like thicker, I like thinner. It continues to thicken while you're adding in the milk, so stirring continually is the key.

No-Bake Energy Bites - Sara

No-Bake Energy Bites  
(makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

This recipe is from Smashed Peas and Carrots.