Company Cheese Spread

Untested recipe but I didn't want to lose it. I have to try it. I got it from 12Tomatoes.com. I give full credit to 12 Tomatoes website for this recipe. They have a nice video of this recipe on their site. If you like it you might go to 12 tomatoes and find the recipe and leave a review. Also let me know too. I plan to make it soon. Looks amazing. 

INGREDIENTS

8 oz block of cream cheese

1/2 cup mayo

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese

3 green onions, chopped

1 cup bacon crumbles

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon garlic powder

3/4 cup pepper jelly or other jam, for serving

TOPPING

1 cup pecans, chopped

2 green onions, chopped

1/3 cup bacon crumbles

PREPARATION

1.   Place plastic wrap on the inside of a 8-cup bundt pan to fully line the pan. Wrap should hang over the outside edges.

2.   For the cheese spread: In a medium sized bowl, add cream cheese, mayo, sour cream, shredded cheeses, green onion, bacon bits, salt, pepper, and garlic powder. Mix until well combined.

3.   For the topping: Sprinkle the pecans, bacon, and green onion in the bottom of the lined bundt pan.

4.   Carefully spoon cheese spread into the pan over the toppings and press down on the top to evenly pack the pan.

5.   Cover pan with plastic wrap and chill for a minimum of 2 hours.

6. When ready to serve: Peel off the top plastic wrap then invert the bundt pan onto a serving plate or platter. Lift the pan off and remove the plastic wrap liner.

7.   Spoon pepper jelly into the center of the cheese ring.

8.   Serve with crackers, bread, or pretzels.

Tornado Cake

 Cake:

2 cups all-purpose four

1 tsp. baking soda

2 cups sugar

2 eggs

20 oz. can pineapple, crushed

1 tsp vanilla 

Topping: 

1/2 cup butter

1/2 tsp. vanilla

2/3 c. evaporated milk

1 1/2 cup brown sugar

1 c. pecans, chopped

1 c. coconut flakes

1. Preheat oven to 350. Spray 9x13 pan with nonstick spray.

2. Stir together all cake ingredients until blended. Pour into pan and bake 30-40 minutes.

3. Remove cake and poke holes about 1 inch apart with a handle of wooden spoon.

4. Combine first four topping ingredients in a medium saucepan. Heat, stirring often about 3-5 minutes.

5.  Remove from heat and stir in nuts and coconut flakes. Pour mixture over cake while it is still hot and spread evenly. Let sit for a few minutes before serving.

Spinach Chicken Salad

 Taste of Home Spinach Chicken Salad

Ingredients:

7 oz. spiral or elbow pasta, cooked

5 c. cubed cooked chicken (3 breasts)

2 c. green grape halves

1 c. snow peas

2 1/2 c. sliced celery

1 can artichoke hearts, drained

1 can mandarin oranges

2 c. packed torn spinach

1/2 large cucumber, sliced

3 green onions, sliced

Dressing:

1/2 c. canola oil

1/4. c sugar

2 Tbls. white wine vinegar

1 tsp. salt

1/2. tsp dried minced onion

1 tsp. lemon juice

2 Tbls. fresh parsley

Directions:

 

In a large bowl, combine the salad ingredients. . In a small bowl, whisk the dressing ingredients. Cover and refrigerate.

The oranges added in are Heid's addition.  I don't use this dressing.  I use Skinny Girl's Poppy seed dressing.  I also love to layer this salad to take to work. Start with 1/8 cup of dressing then layer in order of ingredients listed

Cherry Fluff

 Ingredients:

• 21 oz. cherry pie filling
• 14 oz. sweetened condensed milk
• 20 oz. crushed pineapple, drained
• 12 oz. whipped topping (Cool Whip)
• 10 oz. mini marshmallows

Directions:

1. Combine all ingredients together in a large bowl
2. Refrigerate for at least 2 hours before serving
3. Serve as a salad or with graham crackers or mini Oreos for dipping. Alternatively, you can divide the mixture between two prepared Graham Cracker Pie Crusts and chill for 2 hours before serving.

***From Karen VanWinkle

Mickie's Cornbread

Green Chili Cornbread

 Ingredients:

• 
• 1 c. cornmeal 
• 1/3 c. flour
• 1 1/2 tsp. baking powder
• 1/2. tsp. baking soda
• 3/4 tsp. salt
• 5 eggs, beaten
• 12 oz. cottage cheese
• 1 1/2 c. grated cheese
• 1/2 c. chopped green chili
• 1/2 onion, chopped small
• 3/4 c. melted butter

Directions:

Preheat oven to 350 degrees. Mix the first five ingredients in a bowl. Mix last six ingredients in another bowl. Pour together. Spray a 9x13 pan and coat with 1 Tbls. of cornmeal. Place ingredients in pan and cook for 30-40 minutes until lightly browned.

***I found this recipe in Taste of Home cookbook, but they added broccoli instead of green chili. Who does that?

Balsamic Chicken

Balsamic Sauce:

1/3 C. Balsamic Vinegar
2 T. Honey
2 T. olive oil
2 Garlic cloves, minced
1 t. Italian seasoning
1 t. Dijon Mustard

Tomato Mozzarella Mix

8 oz. Grape Tomatoes, halved
8oz. Mozzarella balls (ciliegine or pearls)
2 T. Basil, fresh chopped

Chicken:

2 lb boneless skinless chicken breasts
2 T. avocado oil 
Salt & pepper

Preheat oven to 400 degrees. Heat oil over medium-high heat in a large oven-safe skillet.  (We use cast iron.) Season the chicken all over with salt and pepper to taste.  Heat oil in pan, then add chicken to the skillet and cook for 1-2 minutes on each side until lightly brown.  Pour the balsamic sauce mixture over the chicken. Immediately remove the pan from the heat and add the tomatoes and cheese mixture over the top. Bake uncovered for 18-23 minutes or until internal chicken temp reaches 165 degrees.  Remove from the oven and rest for 5 minutes before serving.

Peach Cobbler Muffins

 

Peach Cobbler Muffins

Aunt Coco’s recipe

Written by Heidi Harper

 

Makes 12 muffins

 

Ingredients for dough:

1 1/4c all-purpose flour or one-to-one gluten-free flour

1 1/2t baking powder

1/2t salt

2/3c sugar

1c chopped peaches, well drained if juicy

1/2c milk

1 egg

1/4c vegetable oil

1t vanilla

1/2c chopped pecans (optional, check for gluten-free certification)

 

Ingredients for Streusel topping:

1/4c all-purpose flour or one-to-one gluten-free flour

3T sugar

1/2t baking powder

1/2t cinnamon

4T cold butter

 

Directions:

To make dough:

1. Preheat oven to 350 degrees. Prepare muffin pan with paper liners and lightly spray them with Pam.

2. In large bowl, mix dry ingredients: flour, baking powder, salt, and sugar.

3. In smaller bowl, whisk together wet ingredients: milk, egg, vegetable oil, vanilla.

4. Add peaches to dry ingredients and gently stir until peaches are individually coated. This helps them not sink to the bottom of the muffins.

5. Add wet ingredients to dry ingredients and stir just enough to combine with no dry flour pockets. Don’t over stir or you won’t get that classic crumb texture you want in muffins. (Over stirring is not an issue if you use GF flour.) Dough will be quite wet.

6. Optional: add pecans and stir two or three times to disperse pecans.

7. Let dough rest in bowl while you quickly assemble streusel. Resting the dough for 5-10 minutes is especially important for gluten-free muffins.

 

To make streusel:

8. Cut cold butter into 16 pieces and add to bowl. Cold is essential.

9. Add flour, sugar, baking powder, and cinnamon to butter bowl.

10. Using a pastry cutter (or use a fork or two knives), cut the butter until it forms a texture like large sand granules. Keep it cold and don’t mash. Cut.

 

Put them together:

11. Once streusel is ready, evenly drop dough into muffin pan, and follow up with streusel evenly dumped on top of the dough in each cup.

12. Bake in oven at 350 for 20 minutes.

13. For gluten-free muffins, drop temperature to 325 for 25 minutes.

14. Let cool in pan for 5 minutes before eating.  

Cabbage Burgers

 

These are amazing!

Ingredients

 1-1.5 lbs of hamburger

1 purple onion

1 yellow onion or green onions

1 head of cabbage

4 - 8 slices of you favorite cheese

Optional toppings:

Candied Jalapenos (highly recommended)

pickles

Mustard

Salsa

Radishes

Cucumbers

Banana peppers

Green Chilis

Try most anything

Directions:

Slice your head of cabbage into 1/2 to 3/4 inch slices. Put the slices on a cookie sheet and put a little olive oil on each slice. (You can spread the extra cabbage around the cookie sheet and season it too. It is delicious even if it burns a little.) Then put some seasonings on the cabbage with garlic salt or roasted garlic herb. Put them in the oven at 425 while it preheats. Don't cook it more than 4 minutes. Take it out and put a quarter inch thick slice of purple onion on each cabbage slice. Dice a yellow onion or some green onions and mix them into the the hamburger. Mix a half teaspoon of salt and pepper and a tablespoon of Worcestershire sauce into the hamburger. Make 4 patties and place them on the cabbage/purple onion. Return it to the oven to cook the hamburger. I'd say about 10 to 12 minutes until browned. 

Remove for the oven and let the artist in you take over. Put a generous helping of candied jalapenos (my choice) or any other optional toppings of your choice . Then add cheese, I like two slices. I have used Gouda, Provolone, and Munster. The picture shows provolone with an extra slice of cheddar on top. Return to the oven for 3 or 4 minutes. Then take it out and enjoy. The juice from the hamburger favors everything below it. It is pretty amazing.  

Apple Bread

Ingredients:

 1 cup Oil
1 1/2 to 2 Cup Sugar
2 Eggs
1tsp Vanilla
3 Cups Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt

Directions:

Cream the 1st 4 ingredients together. Mix in 3-4 cups of chopped apples (unpeeled) and 1 cup of walnuts along with the dry ingredients. Bake at 325° - 350°. Makes 2 lg loaves or 4 small loaves. Remove when browned and toothpick comes out clean.

***This is Lana Kentner's recipe

Biscuits

Ingredients:

• 2 cups White Lily Flour + more for work surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1/4 cup butter-flavored shortening cold
• 3 tablespoons unsalted butter + more for brushing cold
• 1 cup buttermilk cold
• 1 Tablespoon mayonnaise, milk or heavy whipping cream cold (for brushing)

Directions:

• Preheat oven to 425 F.
• In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
• Cut in butter-flavored shortening with a pastry cutter.
• Grate in butter, tossing occasionally.
• Stir in buttermilk until dough is wet and sticky.
• Generously flour a work surface.
• Turn dough out onto floured surface.
• Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
• Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!
• Fold the dough over several times.(This will create layers.)
• Pat the dough out into a 1-inch thick rectangle.
• Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
• Place biscuits on pan, with the sides touching.
• Brush tops of biscuits with a very light coating of mayonnaise.
• Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
• Remove from oven and brush with butter.
• Serve warm.

***Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.Work Fast: Work quickly to make sure the ingredients stay cold.Don't add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don't be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.Don't twist the cutter: When cutting out biscuits, just go straight down. Don't twist and twerk the cutter, mkay?

Corned Beef and Cabbage

Ingredients: 
4 c. hot water
2 T. apple cider vinegar
2 T. sugar
1/2 tsp. pepper
1 lg onion,quartered
3 lb corned beef brisket
8 small potatoes, quartered
1 head cabbage, wedged
5-8 lg. carrots, cut 1"

Directions: 
Combine first five ingredients in a 6 quart crock pot and mix well.  Place corned beef and contents of spice packet into the mixture.  Scatter the potatoes and carrots over the top and along the sides. Cook on high heat setting 4 hours.  Remove the lid and scatter the cabbage wedges over the top.  Cover and continue cooking on low for 3-4 hours longer or until beef is tender. To serve, carve the beef into slices against the grain and serve with the vegetables.  Spoon some liquid on top of the beef to keep it moist.

Shrimp Etouffee

Ingredients:

4 tablespoons flour
4 tablespoons butter

1 pound shrimp

2 cups chicken broth

1 cup onion, diced

1/2 cup celery, diced

1/2 cup bell pepper, diced

4 cloves garlic, chopped

1 teaspoon thyme, chopped

1 cup tomato, diced

1 tablespoon creole seasoning

1 Tbls. Worcestershire sauce

hot sauce to taste

salt and pepper to taste

2 tablespoons butter

2 Tbls. lemon juice

1/4 cup green onions, sliced

Directions:

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer, stirring frequently, until it turns a dark brown, about 10-20 minutes.
2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook for a minute.
4. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
5. Add the shrimp and cook until cooked, about 5 minutes.
6. Season with hot sauce, salt and pepper to taste.
7. Mix in the lemon juice and green onion and enjoy over cooked rice.

***We had this over a biscuit and a poached egg in New Orleans!

• 
  

Chicken Queso Dip/Filling

Ingredients:

1 ½ lbs. diced chicken breasts (approximately 3 cups)

1 T. olive oil or vegetable oil

½ t. Salt

¼ t. Pepper

1 T. Dehydrated onions

1 t. Red pepper flakes

1 can RO*TEL (DO NOT DRAIN)

1 ⅓ c. minute rice

1 can corn, (DO NOT DRAIN)

1 can black beans, drained and rinsed

16 oz Velveeta, cubed

Directions:

1.  Heat large pan until hot.  Add oil. Add the diced chicken breast.  Cook on medium high until chicken turns white, but is not cooked through.

2. Add seasonings (salt, pepper, onions, red pepper flakes)

3. Add Ro-Tel and continue to cook about 5 minutes, covered.

4. Add corn with the liquid and the minute rice. Reduce heat to medium low.  Cover for approximately 5 more minutes.

5. Add the black beans and stir.

6. Add the diced Velveeta cheese and stir.

7. Turn heat down to simmer and cook until cheese it completely melted.

8. This can be served as a dip, filling for a burritos, or a main dish!