--Cook oil and onion in skillet until translucent. Add garlic and cook 1-2 mins longer
--add all remaining ingredients and stir very well
--bring to a boil
--reduce heat; simmer 15 minutes
Serve with crackers and a nice side salad
1. find rocks of all sizes2. wash and allow time to dry
3. paint (using acrylic) a variety of designs, colors, anything, allow time to dry
4. put in garden, yard, window box, anywhere!
from Family Fun
1. Dredge chicken in flour and shake off excess
2. Combine the oil and 1 TB butter in large pan over medium high heat. When the oil is hot place the chicken in the pan and cook until golden on each side (about 4-5 mins on each side) and cooked through. Remove from pan and keep warm
3. In the same pan, add the shallot and garlic. Saute for 1 minute then add the vinegar to deglaze the pan, scraping all the browned bits from the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until sauce is reduced by half.
4. Remove pan from heat. Stirring constantly add the basil, remaining butter, Italian seasoning, parsley and salt and pepper to taste. Stir until butter is Incorporated into the sauce.
5. Place a slice of crusty bread on plate. Top with chicken, pour sauce on top.
2.In small bowl, mix 1/3 cup sugar and the cinnamon until well blended. In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. With pastry brush, brush melted butter on side and top edge of pie crust. Sprinkle buttered areas of crust with sugar mixture. Stir remaining sugar mixture and the chopped pecans into remaining melted butter until pecans are well coated. Sprinkle pecan mixture into crust-lined pie plate. Top with second crust; trim and flute edges. Prick top crust several times with fork. Bake about 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
3. In 1-quart saucepan, mix 1 cup of the blueberries, the lemon peel, lemon juice, tapioca and 2 tablespoons sugar. Using potato masher or fork, mash blueberry mixture well. Cook over medium-low heat about 15 minutes, stirring constantly, until thickened. Stir in remaining 2 cups blueberries. Spread lemon pie filling evenly over top of cooled pie. Pour blueberry mixture on top. Refrigerate until ready to serve. Garnish with lemon slices and pecan halves. Cover and refrigerate any remaining pie.
turkey club bake
italian beef kabobs
all american snack mix
pink lemonade pie
black bean dip
peanut butter and banana wrap
Preheat oven to 350 F. Bake the crust for 10 to 12 minutes. Remove crust and increase oven to 400 F.
In the partially baked crust, layer ½ of the spinach, ½ of the tomatoes, ½ of the onions and ½ of the crumbled bacon. Repeat with a second layer.
In a small bowl, thoroughly blend mayonnaise and mozzarella. Spread on top of the pie. Bake 45 minutes.
Let rest for 10 minutes before serving.
Place halved strawberries, orange juice, vegetable oil, lemon juice, sugar, ¼ teaspoon chili powder, salt and pepper in blender. Process until smooth.
Pour into a small saucepan and bring to a boil.
Simmer, stirring occasionally, about 3 to 4 minutes or until thickened; remove from heat.
Allow to cool slightly.
Measure out ½ cup dressing to use for salad; cover and refrigerate remaining dressing for another use.
Sprinkle chicken lightly with chili powder, salt and pepper.
Heat a grill skillet or a nonstick skillet over medium high heat. Spray generously with nonstick cooking spray.
Cook chicken about 4 to 5 minutes per side or until done. Set aside.
Place greens, sliced strawberries, mandarin oranges, green onion and celery in a large bowl. Toss with ¼ cup of the dressing mixture.
Divide salad mixture equally between four dinner plates. Slice chicken and place on top of greens.
Drizzle with remaining dressing. Top with pecans.
Combine all ingredients in a medium bowl, catching as much of the juices from the mango and tomato as possible and mixing them in. Serve immediately with chips or cover tightly and refrigerate for up to a week.
1. Combine the cocoa and butter in a small saucepan and place over medium heat.
2. Melt and blend thoroughly, but do not boil.
3. Mix in boiling water and blend thoroughly.
4. Add the sugar and corn syrup, but do not stir. Cover.
5. Bring the mixture to a boil, allowing it to boil steadily but not furiously for 3 minutes, without stirring.
6. Continue boiling uncovered for 3 minutes without stirring.
7. Remove from heat and stir in vanilla. Serve and enjoy!
Makes about 1 cup.
Easy and Delish!
1. Bring first 3 ingredient and 2 cups water to a boil in a large saucepan over medium high heat, and cook 20 minutes or until tender. Drain and let cool 30 mins.
2. Whisk together yogurt and next 6 ingredients in a large bowl until combined
3. Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish with pecans if desired.
Stir together all ingredients just until well blended. Store in an airtight container in fridge for up to 1 week
Stir everything together, add more or less of anything to fit your taste. Cover, and chill for at least 2 hours.
Serve on green leaf lettuces leaves or wassa crackers... or anything you can think of!
Stir all ingredients together! Add more/less mayonnaise and season salt per your taste.
Serve in bread bowls, or serve as a dip for crackers, or serve open face on croissants, or .... the possibilities are endless!
