Cooking…You Can DO It!
Hello, You are now on my archive page. Here you will find recipes from past events or past trending ideas. You can find all the current events and what's trending on the Food-E-Licous main page.
Forks Up and Enjoy!
Creamy Herb Dip
½ Cup sour cream or crème fraîche
¼ Cup mayonnaise or salad dressing
3 Tablespoons fresh chopped parsley
3 Tablespoons finely chopped fresh chives
½ Teaspoon Worcestershire sauce
¼ Teaspoon salt
¼ Teaspoon freshly ground black pepper
1 Small clove garlic, finely chopped
3 Cups fresh broccoli florets
14 Grape tomatoes
½ Yellow bell pepper, cut into strips
1 ½ Cups fresh cauliflower florets
¾ Oz (about 40) pretzel sticks (from 15-oz bag)
1 In small bowl, stir together dip ingredients. Cover; refrigerate at least 1 hour to blend flavors.
2 Rinse and thoroughly dry vegetables. Trim broccoli and cauliflower floret stems.
3 Arrange broccoli on serving platter to form tree shape and tomatoes to form garland. Arrange bell pepper to form star and cauliflower to form snow (see photo). If desired, cover and refrigerate up to 4 hours.
4 Just before serving, arrange pretzels at bottom of tree to form trunk.
1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream
1 cup Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
1 round Sour Dough bread bowl
1.Combine all ingredients and chill about 2 hours.
2. When ready to serve, Cut top of bowl off (about ½ inch from top). Scoop out bread in middle…fill will spinach dip.
3. Serve with 1 loaf French bread (cut into 1 inch squares) or crackers or veggie sticks
Sausage Wonton Cups
1 pound ground Italian turkey sausage
1 can (15 ounces) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
24 wonton wrappers
1 cup (4 ounces) shredded Italian cheese blend
1. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° for 8-9 minutes or until lightly browned.
2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
3. Spoon sausage mixture into cups. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted. Serve warm. Yield: 2 dozen.
Large Marshmallows (I prefer Jet-Puffed over the store brand)
Lollipop sticks, popsicle sticks, or pretzel sticks
Melting Chocolate (dark brown)
Cinnamon Mike & Ike's
Pearl Sprinkles (for the eyes)
1. Break the pretzels in half.
2. Snip just the ends of the Hot Tamales or Mike & Ike's, or count out your cinnamon dots.
3. Put the marshmallows on the stick then poke 2 small holes in tops of the marshmallows.
4. Place chocolate melts or chocolate chips in a microwaveable glass bowl. Microwave on high at 20-30 second intervals, stirring each time.
5. Dip a marshmallow into the chocolate, covering it entirely. Use the backside of a spoon to smooth out the side and top. Place it back into the foam block
6. After every five or six marshmallows, add the pretzel antlers, by gently inserting them into the scored parts of the marshmallows, and hold them for a few seconds to make sure they are secure.
7. Once they are completely dry: dab small amount of melted chocolate on pearl sprinkles for eyes/red nose to make the face. Tie a small piece of ribbon around the stick like a scarf.
Pita Tree Appetizers
4 Flavored or plain pita folds or pita (pocket) breads
(about 6 inches in diameter)
16 Thin pretzel sticks, halved
½ Cup fat-free sour cream
½ Cup guacamole
2 Tablespoons finely chopped parsley
¼ Teaspoon garlic-pepper blend
¼ Cup very finely chopped red bell pepper
1. Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."
2 In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.
3 Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.
Santa Head Pretzels
Mini Twist Pretzels
White Chocolate Almond Bark
Red Sanding Sugar
1. Melt the white chocolate almond bark according to the
directions on the package.
2. Dip each mini twist pretzel halfway into the melted white chocolate almond bark.
3. Dip each almond bark covered pretzel into the red sanding sugar until only a small amount of the almond bark is showing. Place on waxed paper.
4. Cut the mini marshmallows in half. Use additional melted almond bark to adhere a mini marshmallow half onto the side of each pretzel. Allow time for the almond bark to set
1. Slice bananas.
2. Cut stem end off of strawberries.
3. Place kabobs on toothpicks with grape then banana slice, then strawberry, then marshmallow on end.
Thanksgiving at My Sister
Waldorf Chicken Salad:
3 cups cubed chicken/turkey breast
1 cup green grapes (sliced in half)
1 cup red grapes (sliced in half)
1 med red apple cubed
½ cup chopped pecans
½ cup chopped celery
Coleslaw dressing mix:
Can buy in store, if not:
1/2 cup mayo
¼ cup vinegar
2 Tablespoons sugar
½ orange squeezed juice
Salt and pepper to taste
* GREAT WAY TO USE LEFT OVER TURKEY
I’m not a
so this dish my
Prairie Honey Pumpkin Bread
3 ½ cups of all purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon freshly ground nutmeg
2 cups sugar
¾ cup honey
½ cup water
1 cup vegetable oil
2/3 cup canned pumpkin
4 large eggs, beaten
Preheat oven to 325°. Grease 2 (9x5x3 inch) loaf pans and set aside.
Stir the flour, baking soda, salt, cinnamon, nutmeg and sugar together in a large bowl. Using a mixer, stir the honey, water, oil, pumpkin, and eggs until you have a smooth batter, then mix in flour mixture in batches. Scrap sides down a couple of times to mix all the flour in.
Pour the batter in to the prepared pans and bake for 50-60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.
Yield: 2 loaves / Prep time: 20 minutes/ Cook time: 1 hour / Difficulty: Easy
Zombie (or MUMMY) Jalapeno Poppers
HELLO…you YUMMY Zombies! you know from other post, The entire family…YES…even my MOM loves the show Walking Dead, so we have a Premiere Dinner Party…..to experience the emotional wave of the new season together. So new theme foods I always welcome!
Prep Time: 30 minutes
Servings: 8 Poppers (I tripled the recipe, needed about 25 of them)
What you’ll need:
4 jalapeños, sliced in half lengthwise seeded
1 package crescent rolls
8 ounces cream cheese
8 ounces shredded mozzarella
1 scallion, chopped
Salt to taste
1 egg beaten (for egg wash)
16 candy eyeballs
Red food coloring
Pre-heat oven 400 degrees
2) Cut the jalapeños in half and deseed. (tripled:13 peppers)
3) In a bowl, add cream cheese, shredded mozzarella, chopped scallion and salt. Mix until fully combined.
4) (Flour counter) then Roll out the crescent dough and pinch the pieces together and use roller to create one rectangular piece. Use a pizza cutter or a sharp knife to cut lengthwise strips, one strip for each mummy you’re making. (tripled: each roll cut into 9 strips)
5) Spoon the cheese mixture into the jalapeños, and wrap with the crescent dough. Make sure to leave space for the eyes and a mouth.
6) Place on a greased baking sheet, brush with egg wash. Put small amount of food dye on finger and rub around holes for mouth and eyes. bake for 10 minutes, or until cheese is bubbly. (may bake about 3-4 minutes longer to get deeper gold color)
7) Remove from oven and while the cheese is still hot, press the eyes into the space you left.
8) Serve immediately and enjoy!
* 2 ripe avocados
* ½ white onion, finely chopped
* ½ tomato, chopped
* 2 Tbsp. cilantro, chopped
* ½ Tbsp. kosher salt
* 2 Tbsp. freshly squeezed lime juice
* 4 boneless skinless chicken breasts
* Kosher salt
* Freshly ground black pepper
* 8 bacon strips
* 1 Tbsp. canola oil
Dipping Sauce Choices:
Spicy: Ranch Dressing mixed with Red Hot Sauce
Southern: Ranch Dressing mixed with BBQ Sauce
Chicken Bombs Office Girls give it
4 1/2 spatulas
Makes 8 chicken bombs.
Potato Volcanoes Office Girls give it
3 1/2 spatulas
Pineapple Dream Dessert
2 1/2 cups graham crumbs
1/2 cup unsalted butter (melted)
2 cups of powdered sugar
1/2 cup unsalted butter (softened)
4 oz cream cheese (softened)
8 oz container Cool Whip
20 oz can crushed pineapple (drained well)
Preheat the oven to 300 F.
Melt the butter in the microwave and let it cool. Combine the crumbs and melted butter, then press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
Beat the cream cheese and softened butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated.Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained crushed pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
Cookie Monster Fudge
3 cups Wilton Blue Candy Melts (Royal Blue)
14 oz sweetened condensed milk
1/2 cup mini Oreos + more for topping
1/2 cup broken up chocolate chips cookies + more for topping
Line an 8x8 baking dish with foil.
Over low heat on the stove, stir together the candy melts and the sweetened condensed milk until melted and smooth.
Stir in the cookies pieces. Pour the fudge into the baking dish.
Press cookies into the top of the fudge. Add candy eyes at this point if desired for a Cookie Monster look.
Allow to cool for 3-4 hours until completely set (you can speed this up by putting it in the refrigerator for 30 minutes).
Since this fudge is chewy…I suggest keeping in fridge when not eating.
Cut into squares to package or serve
Cheeseburger Egg Rolls
WHAT YOU’LL NEED:
1 LB. Ground Beef
1 Onion (chopped)
1 Cup Chopped Dill Pickles
1 Cup Shredded Cheddar Cheese
1 Tbl. Yellow Mustard (can add more to taste)
1 16 oz. Pack of Egg Roll Wrappers (about 21 in pack)
1 Cup Canola Oil for Frying
Brown ground beef and onion in a skillet over medium heat, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
Line a baking sheet with parchment paper or small amount of cornstarch (so they don’t stick). Place a bowl of water next to your work surface.
Place the wrapper with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the baking sheet.
Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.
Potato Crispy tacos
WHAT YOU’LL NEED:
5 Large Potatoes, peeled and cubed
¼ Cup Milk
1 Cup Chopped Green Onions CAN ADD Ortega Chile’s too
1 ½ Cups Shredded Cheddar Cheese
1 12 oz. Pack of Corn Tortillas
1 Cup Ranch / Wing Sauce for dipping
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
In a large skillet add enough oil to reach ½ inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.
4 Lbs Boneless/Skinless Chicken Thighs
(cut into 1 ½ inch pieces)
½ Onion (cut into wedges)
1 Carrot (peeled and sliced)
1 Celery (peeled and sliced)
2 Eggs ½ Cup Milk
3 Cup Flour 1 Tbl. Baking power
3 Tbl. Cornstarch 1 Tbl. Onion Powder
2 Tsp. Garlic Powder 1 Tsp. Pepper
2 Tsp. Salt 1 Tbl. Paprika
3 Cups Uncooked Rice. Cook as package says
Canola Oil for Frying
SAUCE: I large bottle of Orange Chicken Sauce
Trim fat off Chicken and Cut into pieces. Place into a medium bowl.
In a large bowl Blend: Flour, Baking Powder, Cornstarch, Onion Powder, Garlic Powder, Pepper, Salt and Paprika. (Set aside)
In a small bowl: Mix eggs and Milk. Pour into bowl with Chicken. Mix well so all of the chicken is coated. Scoop Chicken out of Medium bowl and place into flour mixture large bowl. Toss all chicken pieces till well coated.
Heat the oil (1 ½ inch to 2 inch deep) to 350 degrees, in a deep frying pan to 350 degrees. Place some chicken in pan, leaving a little room between pieces. (may take 2-3 pans full). Cook until golden brown. Remove with slotted spoon and drain on paper towel, then transfer to a large bowl. When all chicken is done, add sauce and toss with large spoons, so all chicken is covered.
Steam Carrots and Celery in a bowl for 2 minutes in microwave and add to chicken with sauce. Toss again. Serve over white rice
I make a (semi-homeade) version of Orange Sauce because one of my kids can’t have Gluten: In a small saucepan combine, all ingredients and simmer on low while making meal.
2 small bottles of La Choy Sweet N Sour Sauce
1 Tsp. Crushed Red Peppers (if you like spicier…add a little more)
1 Medium Orange (Zest peel into pan) / Then cut in half and squeeze juice into pan also.
Crock Pot Posole'
Here’s what you will need:
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies diced (I used canned diced)
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1 teaspoon salt
YOUR CHOICE Tortillas, Torta-style rolls, sliced French bread…to dip in Yummy broth.
1/4 cup cilantro, chopped
2 cups cabbage, chopped
2 avocados (kinda firm), cubed
Lemon/Lime juice to taste
Prep 20 minutes / Cook 6 hours 35 m
Heat the canola oil in a skillet over high heat. Add the cut pork; cook and stir
just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat.
Top with the hominy, onion, chilies, garlic, cayenne pepper, salt and oregano.
Pour in enough water to fill the slow cooker.
Cover, and cook on High for 6 to 7 hours.
When ready to serve: Top with juice, cilantro, cabbage and avocado.
Here’s what you will need:
2 lbs small red potatoes
2 lbs boneless skinless chicken thighs
1 onion, cut into big chunky slices
4 cloves garlic, minced
1/2 tsp pepper
1 T dried oregano
1 tsp lemon pepper
1 tsp salt
1 T olive oil
3 T lemon juice (I used concentrate, but fresh would be good)
Sprinkle with Feta Cheese Crumbles
Place potatoes and onions in the bottom of slow cooker. Place chicken on top of potatoes. In a small bowl combine the cloves, pepper, oregano, lemon pepper, salt, olive oil and lemon juice. Spoon over the top of the chicken. Cover and cook on LOW for 4 1/2 to 5 hours or until potatoes are tender.
Greek Chicken with
This is a dish my Grandma Rogers used to make for me growing up. She would prepare it in a huge metal pan and it would cook in the oven for hours. This version is made for you busy parents….ALL in a crockpot…and ready when you get home.