Saturday, May 7, 2011
Tuesday, February 8, 2011
Friday, December 31, 2010
Stir together 3 oz softened cream cheese, 1/2 cup mayonnaise, 1 teaspoon paprika, and 1/4 teaspoon salt.
Stir in 2 cups shredded cheddar cheese, 2 cups smoked Gouda cheese, and 4 oz. sun-dried tomatoes in oil, drained and chopped. Mix until combined.
Makes a lot.
In a large bowl, combine 4 cups old-fashioned oats, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, and/or (1 cup coconut, 1/2 cup wheat germ, 1/2 cup sesame seeds, 1/2 cup sunflower seeds, 1/2 cup almonds.) Mix well.
In a sauce pan, cook 1/2 cup vegetable oil, 1/4 cup brown sugar, 1/3 cup honey, 1/3 cup water, 2 teaspoons Vanilla extract, 1 teaspoon Almond extract, cook until sugar is dissolved.
Pour liquids over dry ingredients and mix well. Spoon onto greased baking pan. Bake at 325 for 20-30 minutes, stir every 10-15 minutes while baking.
Cool completely and stir in 1/2 cup dried fruit and/or 1/2-1 cup chocolate chips, if desired.
Makes 7 cups granola.
Monday, September 6, 2010
Shred 2 small Zucchini and 2 medium Carrots. Chop 1 medium Onion. Cook in a large skillet in 1 Tbs. Oil over medium heat, until tender.
Drain and rinse 1 16-oz. can Kidney Beans, 1 15-oz can Black Beans, 1 15-oz can Corn. Stir into vegetables with 1 1-oz package Taco Seasoning, 2/3 cup Salsa, 2 Tbs. Cumin. Cook for 5-7 minutes until vegetables are tender.
Remove from heat. Stir in 1/4 cup chopped Cilantro.
Serve in warmed Tortillas. Top with Shredded Mexican-Style Cheese, Sour Cream and Guacomole, or other favorite taco toppings.
Adapted from: Taste of Home, Southwest Magazine
Wednesday, July 28, 2010
1/2 pound Velveeta
garlic powder to taste
Soften cheeses. Mix all together well. Shape into four rolls and wrap well in foil or plastic wrap.
This makes a good spread too.
6 ounces Velveeta and 1/8 teaspoon garlic powder = one roll Kraft garlic cheese.
3 ounces Velveeta, 3 ounces smoked American cheese, and 1/8 teaspoon garlic powder., grated