1 pkg frozen spinach
1 cup sour cream
1 cup mayo (scant)
1 pkg leek soup mix (Knorr)
1 bunch green onions, chopped
1 can water chestnuts, chopped
1 round French bread loaf
Thaw and drain and mix all ingredients. Cut top off round bread, clean out inside and cut up pieces of bread to dip into dip. Fill French bread with dip and enjoy! Serve with more French bread, crackers or vegetables.
Friday, January 1, 2010
Leprechaun Surprise
20 oz. can crushed pineapple
1 cup mini marshmallows
8 oz. container Cool Whip
3.4 oz package pistachio instant pudding
In a large bowl, mix together the pineapple, marshmallows, and cool whip. Sprinkle the pudding mix over the top; then stir the mixture thoroughly. May be frozen for a refreshing treat. May add other fruits like bananas, mandarain oranges, ect.
1 cup mini marshmallows
8 oz. container Cool Whip
3.4 oz package pistachio instant pudding
In a large bowl, mix together the pineapple, marshmallows, and cool whip. Sprinkle the pudding mix over the top; then stir the mixture thoroughly. May be frozen for a refreshing treat. May add other fruits like bananas, mandarain oranges, ect.
Molasses Cookies
Cream:
3/4 cup shortening
3/4 cup butter
2 cups sugar
Add:
2 eggs
1/4 cup heaping molasses
Sift and add:
4 cups flour
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
2 tsp. baking soda
1 tsp. salt
Chill dough one hour. Roll a teaspoon of dough into ball and coat with cinnamon sugar mixture. Bake at 375 degrees for 8 minutes or until cookies crack on the surface.
Let cool 5 minutes. Drizzle with frosting. Makes 7 dozen.
Frosting
1/4 cup water
1/2 lb. powdered sugar
1/2 tsp. vanilla
dash salt
3/4 cup shortening
3/4 cup butter
2 cups sugar
Add:
2 eggs
1/4 cup heaping molasses
Sift and add:
4 cups flour
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
2 tsp. baking soda
1 tsp. salt
Chill dough one hour. Roll a teaspoon of dough into ball and coat with cinnamon sugar mixture. Bake at 375 degrees for 8 minutes or until cookies crack on the surface.
Let cool 5 minutes. Drizzle with frosting. Makes 7 dozen.
Frosting
1/4 cup water
1/2 lb. powdered sugar
1/2 tsp. vanilla
dash salt
Sugar Cookies
From Cousin Jerilyn Hassell Poole. Soft sugar cookies.
Cream together:
1/2 cup butter
1 cup sugar
1 egg
1 1/2 tsp. almond extract
Sift together and add:
1/2 cup sour cream
1 tsp. baking soda
1/2 tsp. salt
3 cups flour
Chill for 3 hours. Bake at 350 for 8 minutes.
Cream together:
1/2 cup butter
1 cup sugar
1 egg
1 1/2 tsp. almond extract
Sift together and add:
1/2 cup sour cream
1 tsp. baking soda
1/2 tsp. salt
3 cups flour
Chill for 3 hours. Bake at 350 for 8 minutes.
Raspberry Jello Salad
3 T. tapioca pudding
1 sm box raspberry Jello
1 sm pkg. vanilla cook and serve pudding
1 10 oz bag frozen raspberries
1 8 oz container cool whip
Boil 3 cups of water. Add tapioca, jello and pudding. Stir on medium heat for 3 minutes. Pour into bowl and chill until firm. Add berries and cool whip.
1 sm box raspberry Jello
1 sm pkg. vanilla cook and serve pudding
1 10 oz bag frozen raspberries
1 8 oz container cool whip
Boil 3 cups of water. Add tapioca, jello and pudding. Stir on medium heat for 3 minutes. Pour into bowl and chill until firm. Add berries and cool whip.
Corn Chowder
3 T. margarine
1 T. olive oil
1/4 cup each chopped onion & bell pepper
1 large clove garlic, minced
3 cups chicken broth
1/2 tsp. cumin
1/4 tsp. paprika
1 cup zucchini
2 cups corn
1 medium tomato
2 T. diced green chilies
1/2 cup half and half
3 T. flour
1/2 cup milk
salt and pepper
In large saucepan add butter, oil, onion and bell pepper. Saute over medium low hear. Stir in garlic. Add broth, cumin, zucchini, paprika and simmer covered 15 minutes.
Add tomato, corn and chilies. Simmer 5 minutes.
Transfer 1 cup mixture to blender and add half and half. Puree mixture. Leave in blender for a moment.
In a small cup, mix flour and milk. Bring soup to a boil. Stir in flour mixture. Add pureed mixture. Heat until steaming hot but do not boil.
Season with salt and pepper if needed.
Good served with biscuits, fried ham slices and a green tossed salad.
1 T. olive oil
1/4 cup each chopped onion & bell pepper
1 large clove garlic, minced
3 cups chicken broth
1/2 tsp. cumin
1/4 tsp. paprika
1 cup zucchini
2 cups corn
1 medium tomato
2 T. diced green chilies
1/2 cup half and half
3 T. flour
1/2 cup milk
salt and pepper
In large saucepan add butter, oil, onion and bell pepper. Saute over medium low hear. Stir in garlic. Add broth, cumin, zucchini, paprika and simmer covered 15 minutes.
Add tomato, corn and chilies. Simmer 5 minutes.
Transfer 1 cup mixture to blender and add half and half. Puree mixture. Leave in blender for a moment.
In a small cup, mix flour and milk. Bring soup to a boil. Stir in flour mixture. Add pureed mixture. Heat until steaming hot but do not boil.
Season with salt and pepper if needed.
Good served with biscuits, fried ham slices and a green tossed salad.
Tiana's Berries In A Cloud
8 oz cream cheese softened
1/2 cup sugar
2 tsp. lemon juice
2 tsp. lemon zest
1 cup whipping cream, whipped
1/2 cup flaked coconut
blueberries, fresh or frozen
Combine cream cheese, sugar, juice, and peel, mixing well. Fold in whipped cream and coconut. Spoon about 1/4 cup mixture into small cups or dessert dishes. With the back of a spoon, spread and shape into a nest shape. Freeze.
To serve, let stand in fridge for 10 minutes and fill with blueberries.
1/2 cup sugar
2 tsp. lemon juice
2 tsp. lemon zest
1 cup whipping cream, whipped
1/2 cup flaked coconut
blueberries, fresh or frozen
Combine cream cheese, sugar, juice, and peel, mixing well. Fold in whipped cream and coconut. Spoon about 1/4 cup mixture into small cups or dessert dishes. With the back of a spoon, spread and shape into a nest shape. Freeze.
To serve, let stand in fridge for 10 minutes and fill with blueberries.
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