CLOSED $20-$25 Spring Recipe Contest ALL MEMBERS

Posted:24.03.2008, 14:29

a corona with a twist of lemon. my lawn chair and lots of sunshine

Posted:24.03.2008, 18:33

Shrimp Primavera...YUMMY!

SAUCE 1/3 ounce Butter or margarine 1 package Knorr Romaglio Pasta -- (1 ounce) Sauce Mix (or similar 28 ounces canned tomatoes -- crushed 2 tablespoons lemon juice 1/4 teaspoon red chili pepper -- crushed 1/2 teaspoon dried basil 1/4 teaspoon dried marjoram 1/2 teaspoon black pepper VEGETABLES 2 tablespoons butter 1/2 pound mushrooms -- halved 1 cup green peppers -- 1″ squares 1 cup red peppers -- 1″ squares 1/2 cup yellow onion -- 1″ squares 1 pound linguini -- cooked 1 pound medium shrimp, cooked -- peeled and deveined Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large sauté pan, melt 2 TB butter. Sauté veggies about 3 minutes until crisp-tender. Ad to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.

Posted:24.03.2008, 19:28

My favorite= Steak Salad with candied pecans. Slice your favorite steak, cook with 1 tablespoon butter, a pinch of salt and pepper. Mix 1/2 cup of water with one cup of sugar in a saucepan and heat until all sugar is dissolved.
Dip in pecans with a slotted spoon til coated and set on a cookie sheet to cool. Fix a bowl of nice greens, lay on sliced steak. Sprinkle the pecans over the salad and drizzle with honey mustard dressing. So good!!

Posted:24.03.2008, 19:28

This is one of my favorites..made it yesterday for Easter

Jello Cake
1 pkg. White or yellow cake mix
1 3 0z. pkg Favorite flavor jello
Topping:
1 Envelope Dream Whip®(2-2 1/2 cup yield)
1 pkg. French vanilla instant pudding mix (4 serving size)
1 1/2 cups Cold milk
1 tsp. Vanilla

Preparation
Preheat oven to 350º

Dissolve jello in 3/4 cup boiling water.

Add 1/2 cup cold water

Set aside, at room temperature.

Mix and bake cake as directed on pkg. using a 13 x 9x 2 inch pan.

Cool cake for 20 - 25 minutes.

Poke deep holes through top of warm cake (still in pan) with meat fork; spacing holes about 1/2 inch apart.

Slowly pour or spoon jello over cake, making sure it goes into the holes.

Refrigerate while preparing the topping.

Topping:

In a chilled, deep bowl, blend and whip Dream Whip; pudding mix, milk & vanilla until stiff (3 - 8 minutes).

Immediately frost cake.

Refrigerate cake -- store in refrigerator.

Cake can be frozen!!

**Moderator**

WOW these sound good

Posted:25.03.2008, 07:21

When is the taste testing Party, and where?!!!!!! LOL

Posted:25.03.2008, 15:57

PRETZEL SALAD

INGREDIENTS
2 cups crushed pretzels
3/4 cup margarine, melted
2 teaspoons white sugar
1 (8 ounce) package cream cheese
3/4 cup white sugar
4 1/2 ounces frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries[b]

-Preheat oven to 400 degrees F (200 degrees C).
-In a medium bowl, mix crushed pretzels, margarine and sugar.
-Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
-Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
-In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. --Mix in strawberries and set aside to cool for 15 minutes.
-Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours

Posted:25.03.2008, 16:00

Berry Cream Pie

Ingredients:
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/2 cup heavy whipping cream
1 pastry shell (9 inches), baked
GLAZE:
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
1-1/2 cups quartered strawberries
1-1/2 cups fresh raspberries
Directions:
In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.
In a small mixing bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.
About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.
Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour. Yield: 6-8 servings.

Posted:25.03.2008, 18:30

This is a cake we love for spring...keep it refrigerated and serve cold.

1 yellow cake mix
1 tub Cool Whip
1 cup vanilla pudding
1 can crushed pineapple, drained well
1 container Cream Cheese icing

Follow instructions to make yellow cake in 9 x 13 pan. Cool completely. Slice lengthwise in half and gently lift the top of the cake off to set aside. You should use a long bread knife for best cutting. Spread pudding on cake, then spread pineapple over pudding. Finally, spread whip cream over pineapple. Gently lift the top of the cake and replace it over the now layered bottom. Frost with cream cheese icing. Serve immediately or store in refrigerator to serve cold.

Posted:25.03.2008, 19:39

Start with a nice salad Sring Frittata Ingredients
3 eggs, lightly beaten
1 1/2 teaspoons olive oil
1/4 cup mushrooms, sliced
1/4 cup zucchini, halved and sliced
2 tablespoons asparagus spears
2 tablespoons tomatoes, diced
2 teaspoons basil, chopped
1 tablespoon parmesan cheese, grated
Directions
1. Heat the oil in a small non-stick skillet.
2. Add the mushrooms, zucchini and asparagus.
3. Cook until just soft.
4. Add the basil and tomatoes and cook for 1 minute longer.
5. Pour the eggs over the vegetables.
6. When set, turn the frittata over, sprinkle with the cheese and place under the broiler for 45 seconds (or until the cheese has melted).
7. Serve with grilled garlic bread. And now a nice Salmon dish to go with it. Ingredients
1/2 cup dry white wine
3 tablespoons olive oil
2 teaspoons dried thyme leaves
1 1/2 teaspoons ground mustard
1 1/2 teaspoons garlic salt
1 teaspoon dried basil
1 teaspoon dried onion flakes
1/2 teaspoon white pepper
2 lbs salmon fillets
1/2 lemon, juice of Directions
1. Combine white wine, olive oil, thyme, mustard, garlic salt, basil, onion, and pepper in a zipper plastic bag.
2 Add salmon seal.
3 Refrigerate 30 minutes, turning occasionally.
4. Preheat broiler or grill. Place fish on broiler pan or grill and spoon enough marinade over fish to cover top. Broil or grill to desired doneness.
5. Sprinkle with lemon juice just before serving. And for some Apple Cake to top it off. Ingredients
3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
1 cup vegetable oil
2 teaspoons vanilla
3 cups finely chopped apples
1/2 cup apple juice
1 cup chopped walnuts
1 cup packed brown sugar
1/4 cup butter
1/3 cup whipping cream Directions
1. In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
2. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
3. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
4. In a small saucepan combine the brown sugar, butter and cream.
5. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist

Posted:25.03.2008, 21:55

Peanut Butter Bunny Crisp Cake!

Ingredients: 6 tablespoons butter or margarine; 2-10oz packages of marshmallows ; 2 cups creamy peanut butter ; 10 cups crisp rice cereal ; no-stick cooking spray ; jelly beans, licorice gum drops, or decorative candy

Makes 16 servings.
1. In large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
2. Stir in peanut butter and mix well.
3. Add rice crisp cereal and stir until well coated.
4. Press into two 9-inch pans, well coated with cooking spray and allow to cool.
5. Cut ears and bow tie from one cake. This is done by cutting two football shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle.
6. Position two ears at top of whole round cake and place bow tie under face.
7. Decorate with jelly beans, marshmallows, licorice, and gum drops or any of your favorite cake decorations for the bunny's eyes, nose, mouth and whiskers.

Posted:25.03.2008, 22:39

SALADS !!!!

1 large zip lock bag
2 bags cole slaw mix
(I've gotten lazy in my old age, you can
dice a head of cabbage )
3Green onions diced up
2 stalks celery diced
1/2 cup sunflower seeds ( shelled)
1 small bottle italian dressing
2 bags romaine noodles

Mix all ingredients in the bag, this can be made the night before and about 15 minutes before serving
put in 2 bags crushed romaine noodles (uncooked)
No muss, no fuss, throw away the bag !!

Posted:26.03.2008, 02:19

**Moderator**

**Moderator**

CLOSED $20-$25 Spring Recipe Contest **ALL MEMBERS**

CLOSED $20-$25 Spring Recipe Contest ALL MEMBERS