Seasoned Corn with Bacon
2 bacon strips, diced
1 2/3 cups frozen corn, thawed
1 Tbsp finely chopped onion
1/8 tsp garlic powder
1/8 tsp lemon pepper seasoning
1/8 tsp dried basil
reserved bacon drippings
cook bacon; drain.. saute corn, onion, garlic powder, lemon pepper and basil in bacon drippings until corn iis tender. Stir in bacon
Sunday, April 25, 2010
Pepperoni Salad
Pepperoni Salad
24 slices pepperoni
4 green onions, chopped
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup golden raisins
dressing:
2/3 cup mayo
1/3 cup sugar
4 tsp cider vinegar
In a large serving bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk together the mayo, sugar and vinegar. Pour over salad; toss to coat
24 slices pepperoni
4 green onions, chopped
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup golden raisins
dressing:
2/3 cup mayo
1/3 cup sugar
4 tsp cider vinegar
In a large serving bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk together the mayo, sugar and vinegar. Pour over salad; toss to coat
Parmesan Pork Roast
Parmesan Pork Roast
1 boneless whole pork loin roast (4 lbs)
2/3 cup grated parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup COLD water
Cut roast in half. Transfer to a 3 qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 min or until thickened. Slice roast; serve with gravy.
1 boneless whole pork loin roast (4 lbs)
2/3 cup grated parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup COLD water
Cut roast in half. Transfer to a 3 qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 min or until thickened. Slice roast; serve with gravy.
Mexican Chicken Chili
Mexican Chicken Chili
1 lb boneless, skinless breasts, cubed
1 Tbsp canola oil
2 cans diced tomatoes, undrained
2 cups frozen corn
1 can black beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
1 can (4 oz) chopped green chilies
2 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
In a small skillet, brown chicken in oil. Transfer to a 5 qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
1 lb boneless, skinless breasts, cubed
1 Tbsp canola oil
2 cans diced tomatoes, undrained
2 cups frozen corn
1 can black beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
1 can (4 oz) chopped green chilies
2 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
In a small skillet, brown chicken in oil. Transfer to a 5 qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
Garden Veggie & Chicken Skillet
Garden Veggie & Chicken Skillet
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 in cubes
1 med yellow summer squash, chopped
1 med onion, chopped
1 med carrot, chopped
2 tbsp butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 cup uncooked instant brown rice
1 1/4 c water
1 Tbsp lemon juice
In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 min or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 min longer. Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until rice is tender. Stir in lemon juice.
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 in cubes
1 med yellow summer squash, chopped
1 med onion, chopped
1 med carrot, chopped
2 tbsp butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 cup uncooked instant brown rice
1 1/4 c water
1 Tbsp lemon juice
In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 min or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 min longer. Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until rice is tender. Stir in lemon juice.
Wednesday, April 7, 2010
Cool Strawberry Pie
2/3 cup boiling water
1(4oz) pkg strawberry jello
1/2 cup cold water
ice cubes
8 oz cool whip, thawed
1 cup chopped strawberries
9 in graham cracker crust
5 whole strawberries, halved
Stir boiling water into jello. Mix in large bowl atleast 2 min until completely dissolved. Mix cold water and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir 2 1/2 cups of the cool whip until smooth. Mix in chopped strawberries. Refrigerate 15-20 min or until mixture is thick and will mound into crust. Refrigerate 4 hours or overnight. Garnish with remaining coolwhip and strawberry halves. yumm!
2/3 cup boiling water
1(4oz) pkg strawberry jello
1/2 cup cold water
ice cubes
8 oz cool whip, thawed
1 cup chopped strawberries
9 in graham cracker crust
5 whole strawberries, halved
Stir boiling water into jello. Mix in large bowl atleast 2 min until completely dissolved. Mix cold water and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir 2 1/2 cups of the cool whip until smooth. Mix in chopped strawberries. Refrigerate 15-20 min or until mixture is thick and will mound into crust. Refrigerate 4 hours or overnight. Garnish with remaining coolwhip and strawberry halves. yumm!
Sloppy Joe Casserole
1 lb lean ground beef
1/2 cup sliced green onions
1 (15.5oz) can sloppy joe sauce
11oz can mexicorn, undrained
6 oz can hungry jack refrigerated buttermilk flaky biscuits
Heat oven 375 degrees. Brown beef with onions, drain. Stir in sauce and corn. Cook 2 min, or until heated. Spoon into casserole. Separate dough into 5 biscuits Cut each in half . Arrange, cut side down. Arrange outside edge with each biscuit touching. Bake for 15-20 min or until biscuits are brown.
1 lb lean ground beef
1/2 cup sliced green onions
1 (15.5oz) can sloppy joe sauce
11oz can mexicorn, undrained
6 oz can hungry jack refrigerated buttermilk flaky biscuits
Heat oven 375 degrees. Brown beef with onions, drain. Stir in sauce and corn. Cook 2 min, or until heated. Spoon into casserole. Separate dough into 5 biscuits Cut each in half . Arrange, cut side down. Arrange outside edge with each biscuit touching. Bake for 15-20 min or until biscuits are brown.
Homestyle Hamburger Hash
1 lb lean ground beef
4 c frozen potatoes O'Brien(with onions and peppers) from 24 oz package
11 oz Mexicorn, undrained
3/4 cup water
1 tsp beef flavored instant boullion
Brown beef. drain. Add all other ingredients. Mix well. Reduce heat to med, cover and cook 20 min or until potatoes are tender. Season with salt and pepper
1 lb lean ground beef
4 c frozen potatoes O'Brien(with onions and peppers) from 24 oz package
11 oz Mexicorn, undrained
3/4 cup water
1 tsp beef flavored instant boullion
Brown beef. drain. Add all other ingredients. Mix well. Reduce heat to med, cover and cook 20 min or until potatoes are tender. Season with salt and pepper
Potato Crusted Red Snapper
1 cup uncooked instant mashed potatoes
1/2 cup freshly grated parmesan cheese
2 Tbsp chopped fresh parsley
3/4 tsp salt
1 lg egg
1 Tbsp milk
4 (6-8 oz) skinless, boneless red snapper fillets
2 Tbsp plus 2 tsp veg oil or olive oil
*lemon wedges, optional
In a shallow plate, stir together the potatoes, Parmesan, parsley, and salt. In a separate bowl, stir together the egg and milk. Dip the fish first in the egg mixture, then in the potato mixture, pressing it in until the fish is well coated on both sides.
In a 12 n skillet, heat the oil over med heat. Add the fish and cook, turning it over as it colors, until golden brown and crusty, about 3 min per side. Serve with lwmon wedges, if you like
1 cup uncooked instant mashed potatoes
1/2 cup freshly grated parmesan cheese
2 Tbsp chopped fresh parsley
3/4 tsp salt
1 lg egg
1 Tbsp milk
4 (6-8 oz) skinless, boneless red snapper fillets
2 Tbsp plus 2 tsp veg oil or olive oil
*lemon wedges, optional
In a shallow plate, stir together the potatoes, Parmesan, parsley, and salt. In a separate bowl, stir together the egg and milk. Dip the fish first in the egg mixture, then in the potato mixture, pressing it in until the fish is well coated on both sides.
In a 12 n skillet, heat the oil over med heat. Add the fish and cook, turning it over as it colors, until golden brown and crusty, about 3 min per side. Serve with lwmon wedges, if you like
Crosscourt Cabbage Salad
1 (5oz) pkg slivered almonds
1 (5oz) pkg hulled sunflower seeds
3/4 cup olive oil
1/2 cup sugar
1/2 cup balsamic vinegar
2 Tbsp soy sauce
1 med head cabbage, shredded(about 8 cups)
In a 2 qt saucepan, over med heat, toast the almonds and sunflower seeds, stirring constantly to prevent burning, 2-3 min . Set aside to cool. In a jar or bottle with a tightly fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well. Place the cabbage in a lg bowl and sprinkle with the toasted nuts and seeds. Just before serving, pour the dressing over the cabbage and toss until evenly coated.
1 (5oz) pkg slivered almonds
1 (5oz) pkg hulled sunflower seeds
3/4 cup olive oil
1/2 cup sugar
1/2 cup balsamic vinegar
2 Tbsp soy sauce
1 med head cabbage, shredded(about 8 cups)
In a 2 qt saucepan, over med heat, toast the almonds and sunflower seeds, stirring constantly to prevent burning, 2-3 min . Set aside to cool. In a jar or bottle with a tightly fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well. Place the cabbage in a lg bowl and sprinkle with the toasted nuts and seeds. Just before serving, pour the dressing over the cabbage and toss until evenly coated.
Wild Rice a' la Swoosie
8 oz (1 1/4 cups) wild rice
5 strips bacon
1 large onion diced
5 stalks celery, trimmed and diced
4 oz mushrooms, trimmed and thinly sliced
2 Tbsp all purpose flour
2 1/4 cups whole milk
3/4 tsp salt
In med bowl, combine rice with enough cold water to cover by 2 inches. Let stand at room temp at least 2 hours or up to overnight. drain.
In a 2 qt saucepan of boiling and salted water, cook the rice 20 min; drain. Transfer the rice to a colander and rinse under hot running water. Place the colander over a pan of simmering water, cover and steam until the rice is tender, about 15 min.
Preheat the oven to 325 degrees. Meanwhile, cook bacon over med heat in a 5 qt covered dutch oven until crispy. Transfer bacon to a paper towel lined plate.
Remove all but 2 Tbsp of the bacon drippings from the pan. Add the onion and celery and cook , stirring occasionally, until the onion is tender,about 10 min. Add the mushrooms to the pan and cook, stirring frequently , until the mushrooms are tender , about 5 min. Add the flour and cook 2 min, until well coated. Stir in the milk and salt and cook, stirring continuously, until lightly thickened and smooth. Gently stir in the rice. Bake, uncovered, until piping hot, about 10 minutes...DELICIOUS!
8 oz (1 1/4 cups) wild rice
5 strips bacon
1 large onion diced
5 stalks celery, trimmed and diced
4 oz mushrooms, trimmed and thinly sliced
2 Tbsp all purpose flour
2 1/4 cups whole milk
3/4 tsp salt
In med bowl, combine rice with enough cold water to cover by 2 inches. Let stand at room temp at least 2 hours or up to overnight. drain.
In a 2 qt saucepan of boiling and salted water, cook the rice 20 min; drain. Transfer the rice to a colander and rinse under hot running water. Place the colander over a pan of simmering water, cover and steam until the rice is tender, about 15 min.
Preheat the oven to 325 degrees. Meanwhile, cook bacon over med heat in a 5 qt covered dutch oven until crispy. Transfer bacon to a paper towel lined plate.
Remove all but 2 Tbsp of the bacon drippings from the pan. Add the onion and celery and cook , stirring occasionally, until the onion is tender,about 10 min. Add the mushrooms to the pan and cook, stirring frequently , until the mushrooms are tender , about 5 min. Add the flour and cook 2 min, until well coated. Stir in the milk and salt and cook, stirring continuously, until lightly thickened and smooth. Gently stir in the rice. Bake, uncovered, until piping hot, about 10 minutes...DELICIOUS!
Raspberry French Toast
1 cup high quality seedless raspberry jam
1 1lb loaf day old french bread, cut into 16 thin slices
6 eggs
1 1/2 cups milk
1/4 cup orange juice
1 Tbsp vanilla
1/4 tsp salt
4 Tbsp unsalted butter
*confectioners sugar
1 pint fresh raspberries
*warm maple syrup
Preheat oven 250 degrees. Spread a thin layer of jam on 1 side of each slice of bread and fold in half to form sandwiches. In a large bowl, whisk together the eggs, milk, orange juice, vanilla, and salt. Dip the sandwiches into the egg mixture and soak briefly.
In a 12 in non-stick skillet, heat 1 Tbsp of butter over med heat. Working in batches, saute the sandwiches until golden brown, about 2 min per side. Repeat with the remaining sandwiches, adding butter as needed. Transfer the sandwiches to a large heatproof platter and keep warm in the oven until all the sandwiches have been cooked. Garnish with the fresh raspberries and dust with confectioners sugar. Great served for brunch!
1 cup high quality seedless raspberry jam
1 1lb loaf day old french bread, cut into 16 thin slices
6 eggs
1 1/2 cups milk
1/4 cup orange juice
1 Tbsp vanilla
1/4 tsp salt
4 Tbsp unsalted butter
*confectioners sugar
1 pint fresh raspberries
*warm maple syrup
Preheat oven 250 degrees. Spread a thin layer of jam on 1 side of each slice of bread and fold in half to form sandwiches. In a large bowl, whisk together the eggs, milk, orange juice, vanilla, and salt. Dip the sandwiches into the egg mixture and soak briefly.
In a 12 in non-stick skillet, heat 1 Tbsp of butter over med heat. Working in batches, saute the sandwiches until golden brown, about 2 min per side. Repeat with the remaining sandwiches, adding butter as needed. Transfer the sandwiches to a large heatproof platter and keep warm in the oven until all the sandwiches have been cooked. Garnish with the fresh raspberries and dust with confectioners sugar. Great served for brunch!
Twice Baked New Potatoes
1 1/2 lbs small red potatoes
2-3 Tbsp veg oil
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
3 oz cream cheese, softened
1/3 cup minced green onions
1 tsp dried basil
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1/2 lb sliced bacon, cooked and crumbled
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees for 50 min or until tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff potato shells. Broil for 7-8 min or until heated through. Makes about 2 dozen. Enjoy!!!
1 1/2 lbs small red potatoes
2-3 Tbsp veg oil
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
3 oz cream cheese, softened
1/3 cup minced green onions
1 tsp dried basil
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1/2 lb sliced bacon, cooked and crumbled
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees for 50 min or until tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff potato shells. Broil for 7-8 min or until heated through. Makes about 2 dozen. Enjoy!!!
Honey Lemon Herb Chicken
1/3 cup honey
1/4 cup lemon juice
2 tsp dried rosemary leaves, crushed
1/4 tsp crushed red pepper(optional)
2 lbs chicken pieces
Combine all ingredients except chicken. Brush half the sauce on the chicken. Bake at 350 degrees for 1 hour or until thoroughly cooked, brushing on remaining sauce halfway through baking time.
1/3 cup honey
1/4 cup lemon juice
2 tsp dried rosemary leaves, crushed
1/4 tsp crushed red pepper(optional)
2 lbs chicken pieces
Combine all ingredients except chicken. Brush half the sauce on the chicken. Bake at 350 degrees for 1 hour or until thoroughly cooked, brushing on remaining sauce halfway through baking time.
BLT Mac N Cheese
5 cups water
8 slices bacon
4 oz sharp white cheddar cheese
1 oz parmesan cheese
4 oz cream cheese
1 lb corkscrew pasta (or elbow)
1 tsp salt
1/2 tsp coarsley ground black pepper
1 green onion, finely sliced
3 lg plum tomatoes
To start pasta mixture. bring water to a boil in an 8 qt stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place in skillet; cook over med heat 8-10 min or until crisp. Remove bacon from skillet to paper towel-lined plate.
Add pasta, cream cheese, grated cheese, salt and black pepper into boiling water in stockpot. Cover and simmer vigorously 5 min, stirring occasionally. Add green onion into pasta mixture. Cook, uncovered 5-7 min or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise, remove cores and scrape out seeds. Dice tomatoes. Reserve 1/4cup for garnish. Remove stockpot from heat; stir in remainng tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserved tomatoes and bacon. Enjoy!
5 cups water
8 slices bacon
4 oz sharp white cheddar cheese
1 oz parmesan cheese
4 oz cream cheese
1 lb corkscrew pasta (or elbow)
1 tsp salt
1/2 tsp coarsley ground black pepper
1 green onion, finely sliced
3 lg plum tomatoes
To start pasta mixture. bring water to a boil in an 8 qt stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place in skillet; cook over med heat 8-10 min or until crisp. Remove bacon from skillet to paper towel-lined plate.
Add pasta, cream cheese, grated cheese, salt and black pepper into boiling water in stockpot. Cover and simmer vigorously 5 min, stirring occasionally. Add green onion into pasta mixture. Cook, uncovered 5-7 min or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise, remove cores and scrape out seeds. Dice tomatoes. Reserve 1/4cup for garnish. Remove stockpot from heat; stir in remainng tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserved tomatoes and bacon. Enjoy!
Spring Pasta Stir-Fry
1 pkg (12 oz) uncooked fettuccini noodles
1 lg carrot, peeled and cut into julienne strips
1 sm yellow summer squash, cut into julienne strips
1 sm zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 Tbsp olive oil, divided
2 garlic cloves, pressed
3/4 tsp salt, divided
1/4 cup snipped fresh basil leaves
1/4 tsp coarsely ground black pepper
1 oz shaved fresh parmesan cheese
Boil pasta according to pkg directions; drain. Return pasta to pot...keep warm.
Heat stir fry skillet over med heat Add 1 Tbsp of the oil and garlic; cook and stir 2-3 min or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes, and 1/4tsp of salt ; stir fry 1-2 min or until veggies are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with veggie mixture. Sprinkle with parmesan cheese. Serve immediately. Serves 8. ENJOY!
1 pkg (12 oz) uncooked fettuccini noodles
1 lg carrot, peeled and cut into julienne strips
1 sm yellow summer squash, cut into julienne strips
1 sm zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 Tbsp olive oil, divided
2 garlic cloves, pressed
3/4 tsp salt, divided
1/4 cup snipped fresh basil leaves
1/4 tsp coarsely ground black pepper
1 oz shaved fresh parmesan cheese
Boil pasta according to pkg directions; drain. Return pasta to pot...keep warm.
Heat stir fry skillet over med heat Add 1 Tbsp of the oil and garlic; cook and stir 2-3 min or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes, and 1/4tsp of salt ; stir fry 1-2 min or until veggies are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with veggie mixture. Sprinkle with parmesan cheese. Serve immediately. Serves 8. ENJOY!
Hawaiian Dip with Fruit Kabobs
Dip:
3/4 cup milk
1/2 cup sour cream
1 pkg(3.4oz) vanilla instant pudding and pie filling
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup sweetened flake coconut, toasted, divided
1 Lime
Kabobs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe and honeydew melonballs, and whole strawberries and grapes
For dip, combine milk, sour cream and pudding mix in small bowl, mix until smooth.
Stir in pineapple with juice and 1/3cup of the coconut. Zest the lime to get 1 tsp zest. Juice lime to measure 1 tsp juice. Stir lime juice and zest into dip. Cover and refrigerate at least 30 min before serving
For kabobs, alternately thread fruit onto 24 6 in wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kabobs. ENJOY!
Dip:
3/4 cup milk
1/2 cup sour cream
1 pkg(3.4oz) vanilla instant pudding and pie filling
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup sweetened flake coconut, toasted, divided
1 Lime
Kabobs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe and honeydew melonballs, and whole strawberries and grapes
For dip, combine milk, sour cream and pudding mix in small bowl, mix until smooth.
Stir in pineapple with juice and 1/3cup of the coconut. Zest the lime to get 1 tsp zest. Juice lime to measure 1 tsp juice. Stir lime juice and zest into dip. Cover and refrigerate at least 30 min before serving
For kabobs, alternately thread fruit onto 24 6 in wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kabobs. ENJOY!
Mini Ham Puffs
Mini Ham Puffs
1 pkg (2.5 oz) ham or smoked turkey, finely chopped
2 Tbsp finely chopped onions
1/2 cup (2 oz) shredded swiss or cheddar cheese
1 egg
1 Tbsp snipped fresh parsley
1 1/2 tsp Dijon mustard
1/8 tsp ground black pepper
1 pkg (8 oz) refrigerated crescent rolls
Preheat oven 375 Degrees. Lightly spray a mini muffin pan with spray or veg oil. Mix together chopped ham, chopped onion, cheese, egg, parsley, mustard and black pepper. Mix well.
Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares. Press one square of dough nto each muffin cup.
Fill ea muffin cup with a tsp scoop of ham mixture. Bake 12-14 min or until puffs are light golden brown. Remove from pan, Serve immediately....ENJOY!
1 pkg (2.5 oz) ham or smoked turkey, finely chopped
2 Tbsp finely chopped onions
1/2 cup (2 oz) shredded swiss or cheddar cheese
1 egg
1 Tbsp snipped fresh parsley
1 1/2 tsp Dijon mustard
1/8 tsp ground black pepper
1 pkg (8 oz) refrigerated crescent rolls
Preheat oven 375 Degrees. Lightly spray a mini muffin pan with spray or veg oil. Mix together chopped ham, chopped onion, cheese, egg, parsley, mustard and black pepper. Mix well.
Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares. Press one square of dough nto each muffin cup.
Fill ea muffin cup with a tsp scoop of ham mixture. Bake 12-14 min or until puffs are light golden brown. Remove from pan, Serve immediately....ENJOY!
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