Showing posts with label pantry cooking. Show all posts
Showing posts with label pantry cooking. Show all posts

Sunday, November 17, 2013

Igloos

 



  • 1/2 cup butter, soften
  • 1 cup sugar
  • 1 20 ounce can of crushed pineapple
  • 1 cup raisins
  • 1 cup toasted pecans
  • 1 package 8 ounce package buttered flavored cookie rings
  • 2 cups whipping cream
  • 1 tablespoon sugar
  • 1 tablespoon vanilla extract
  • 1 cup shredded coconut
  • 20 maraschino cherries with stems
In a medium bowl cream butter and sugar.  Stir in pineapple until blended.
In food processor chop raisins and pecans until coarse ground.  Stir into pineapple mixture.
Spread filling onto 3 cookies.  Stack and gently press together.  Top with plain cookie.
Repeat until you have 20 stacks.
Let stand 8 hours or overnight at room temperature until cookies are soft.
Just before serving beat cream with sugar and vanilla until stiff.
Frost cookie stacks with whipped cream.  Sprinkle with coconut and top with cherry.

Printable Recipe

What you will need:


Sugar, butter, pineapple, raisins, pecans, butter cookies, whipped cream, vanilla, coconut, and cherries
 

 
Spread filling on three cookies.
 
 
Stack the filled cookies and top with plain cookie.  Press together gently.  Repeat with remaining cookies.
 
 
 
Let stand 8 hours or overnight at room temperature.  Cookies will soften.
 
 
After 8 hours.
 
  
This makes a pretty dessert for Christmas.  Cool Whip can be used for whipped cream frosting.  It is  more stable than whipped cream and will allow frosting the cookie stacks several hours before serving.  Refrigerate after frosting the cakes.  The unfrosted cookie stacks can be stored two days in refrigerator or frozen for one month, making this a great make-ahead dessert.          

Thursday, October 31, 2013

Black Bean and Corn Salsa

Black Bean and Corn Salsa






















1 can of black beans
1 can of whole kennel corn
1 can of Ro-Tel diced tomatoes with green chilies
1/4 cup of chopped onions
1/4 cup of sliced green onions

Saute onions until tender.  Rinse the beans under running water.  Drain the corn. 
Add beans, corn, and tomatoes with chilies with onions.  Toss together.
Garnish with green onions.
Can be served hot or at room temperature.

Printable Recipe

What you will need:


Black Beans, Whole Kennel Corn, Ro-Tel Diced Tomatoes with Green Chilies, Onion, and Green Onions


Rinse Beans under running water.


Toss all ingredients together and garnish with green onions.

Wednesday, October 23, 2013

Jezebel Sauce

 

Jezebel Sauce is a classic Southern sauce that is versatile enough to serve as an appetizer when poured over cream cheese or as an accompaniment to ham, pork tenderloin, or fried shrimp.  It is a sweet sauce that has a zippy, spicy heat. 

 

 



Ingredients
  • 1 16 ounce jar of apple jelly
  • 1 16 ounce jar of pineapple preserves
  • 1/3 cup of mustard
  • 1 5 ounce jar of prepared horseradish
  • 1/4 teaspoon black pepper
Instructions

  1. Beat apple jelly at medium speed with electric mixer until smooth;
  2. Add remaining ingredients; Beat until blended; Chill
Makes 4 1/2  cups

Printable Recipe

What you will need:


Apple Jelly, Pineapple Preserves, Mustard, Prepared Horseradish, and Black Pepper


Beat Apple Jelly at medium speed until smooth


Add Pineapple Preserves, Horseradish, Mustard, and Black Pepper; Mix until blended


Store in refrigerator.