Friday, February 27, 2015

Lemon Curd

  • 4 lemons
  • 1 1/2 cups sugar
  • 1/2 cup butter, at room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice
  • 1/8 teaspoon salt

    Zest lemons, being careful to avoid the white pith.
    Cream the butter and beat in the sugar.
    Add the eggs, one at a time.
    Add the lemon juice, lemon zest and salt.
    Mix until combined.
    Pour the mixture into a 2-quart saucepan and cook over low heat until thickened about 10 minutes, stirring constantly.
    The lemon curd will thicken at about 170 degrees F, or just below simmer.
    Remove from the heat and cool or refrigerate.

    Printable Recipe

    Lemon Tart made with lemon curd.


    Friday, February 13, 2015

    Oreo Cookie Pops

    • 1 package Oreo cookies, crushed
    • 1 8-ounce package cream cheese, at room temperature
    • 24 ounces almond bark candy coating
    • 48 lollipop sticks
    • sugar crystals

    Mix crushed cookies with softened cream cheese.
    Refrigerate mixture 20 minutes.
    Roll into 48 balls.
    Refrigerate balls 20 minutes.
    Melt candy coating.
    Dip sticks into melted candy coating.
    Insert into balls.
    Refrigerate balls 20 minutes.
    Dip balls into melted candy coating.
    Sprinkle with sugar crystals.

    Monday, February 9, 2015

    Crescent Spinach Pinwheels

    • 1 10-ounce box frozen chopped spinach, thawed and drained well
    • 1 8-ounce package cream cheese, softened
    • 1/2 cup grated Parmesan cheese
    • 1 2-ounce jar chopped pimiento, drained
    • 1 small onion, finely minced
    • 1/8 teaspoon ground nutmeg
    • 1 can refrigerated crescent dinner rolls

    Combine spinach, cream cheese, Parmesan cheese, pimiento, onion and nutmeg.
    Mix until well blended.
    Unroll dough. Separate into four rectangles. Firmly press perforations together to seal.
    Spread with spinach mixture.
    Roll up, starting on short side.
    Freeze before slicing and baking.
    Cut each roll into 8 slices.
    Place cut side down on parchment-lined cookie sheet.
    Bake in a preheated 375-degree oven for 12 to 15 minutes or until golden brown.

    Printable Recipe


    Sunday, February 1, 2015

    Velveeta Cheeseburger Dip

    1 pound ground beef
    1 10-ounce can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
    16 ounces Velveeta, cut into 1/2-inch cubes

    Brown beef and drain excess fat.
    Stir in Ro*Tel and Velveeta.
    Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
    Serve warm as a dip with tortilla chips.

    Wednesday, January 28, 2015

    Chili with Beans

    • 2 pounds ground beef
    • 1 large onion, chopped
    • 3 tablespoons chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 chipotle peppers, seeded and chopped in adobo sauce
    • 1 15-ounce can red kidney beans
    • 2 12-ounce can Rotel tomatoes
    • 1 8-ounce can tomatoes sauce
    • 1 cup water or beef stock
    • 2 tablespoon ketchup
    • grated cheese
    • thinly sliced green onions

    Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.
    Drain, and return beef mixture to Dutch oven.
    Add chili powder, salt and pepper.
    Cook 2 minutes, stirring to toast chili powder.
    Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.
    Bring to a boil, reduce heat.
    Cover and simmer one hour.
    Add beans 10 minutes before serving.
    Garnish with grated cheese and green onions.

    Printable Recipe

    Tuesday, January 27, 2015

    Peachy Banana Smoothie

    • 2 bananas, frozen, peeled and chopped
    • 1 cup fresh or canned peach slices
    • 1 6-ounce carton nonfat vanilla yogurt
    • 1 dash nutmeg

    Place all ingredigients in blender.
    Blend until smooth.

    Wednesday, January 14, 2015

    Hamburger Soup

    A hearty soup recipe, that's a family favorite.


    • 2 pounds ground beef
    • 1 onion, peeled and diced
    • 1/2 cup celery, sliced
    • 1 6-ounce can tomato paste
    • 2 cups beef stock
    • 4 cups water, more to desired consistency
    • 1 15-ounce can diced tomatoes
    • 1 15-ounce can whole kernel corn, drained
    • 1 15-ounce can English peas, drained
    • 1/2 head cabbage shredded
    • 1 cup carrots, sliced
    • 1 cup potatoes, peeled and cut into small cubes
    • salt and pepper to taste
    • 1/4 pound spaghetti pasta

    Brown ground beef and onion in a large pot. Drain if needed.
    Add celery and tomato paste.
    Cook 10 minutes, scrapping bottom of pan as tomato paste browns.
    Add stock, water, tomatoes, corn, peas, cabbage and carrots.
    Season with salt to taste.
    Bring to a boil, reduce heat and simmer 30 minutes.
    Add potatoes cook 15 minutes.
    Add spaghetti cook 10 minutes.
    Add salt and pepper to taste.

    Printable Recipe