Because I HATE saving recipes to a group in Facebook to go back to and try later only to find it MISSING.
I don't want to LOSE them, I want to TRY them!!

Saturday, November 23, 2013

Broccoli Cheese Soup

Broccoli Cheese Soup Ingredients 6 tablespoons unsalted butter 1 small onion, chopped 1/4 cup all purpose flour 2 cups half and half 3 cups low sodium chicken broth 2 bay leaves 1/4 teaspoon freshly grated nutmeg kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 2 cups (8 oz.) grated white cheddar cheese, plus more for garnish 1/2 cup (4 oz.) grated asiago cheese Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree the soup in the pot with an immersion blender). Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Monday, November 18, 2013

Reese's Peanut Butter Bark

REESE'S PEANUT BUTTER BARK -- Seriously good! Seriously easy!
NO BAKING!

2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
1-2/3 cups REESE'S Peanut Butter Chips
1 tablespoon shortening
1/2 cup roasted peanuts or toasted almonds

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

*While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

hersheys.com

Cajun Shrimp & Sausage Pasta

Cajun Shrimp & Sausage Pasta*** 
Ingredients 1/2 - 3/4 lb cooked fettuccine 2 TBS olive oil 1 lb peeled, deveined raw large shrimp 1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.) 1 1/2 hot linked or smoked turkey sausages, sliced and quartered (I use Butterball) 1/2 cup diced green pepper 1/2 cup diced yellow onion 1 TBS minced garlic 1/2 cup chicken stock 1 tsp dried thyme 1 tsp dried basil 1/2 cup heavy cream 1/2 cup grated Parmesan Essence 

Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 

Directions Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Beer Battered Pickles

Beer Battered Pickles These are amazing and crispy!!!! mmmmmm..... Ingredients: 16 dill pickle spears, drained Beer Batter>> 1 egg 1 (12-oz.) bottle beer 1 tablespoon baking powder 1 teaspoon salt Pinch cracked black pepper 1/2 tsp dried dill 1 1/2 cups all-purpose flour Directions: Place pickles in a strainer drain for 10 minutes. Dredging Flour>>> 1/2 cup flour 1/2 tsp dried dill 1/2 tsp seasoning salt Mix and coat drained pickles. In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and dill. Add the flour and whisk until smooth. In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat . Dip flour dredged pickle spears into batter and fry in batches, until golden. Drain paper towels and serve with Dill Ranch dipping sauce. Dill Ranch>>> 1/2 cup Ranch 1 tsp dried Dill 1/4 tsp garlic salt Mix and let stand at least 30 min for flavors to mix.

Slow-Cooker Salsa Chicken

SLOW-COOKER SALSA CHICKEN! Ingredients 2 lbs. (32 oz.) chicken breasts, boneless and skinless 1 cup salsa, homemade or purchased 1 cup petite diced canned tomatoes (choose low-sodium) 2 tbsp. taco seasoning 1 cup onions, diced fine 1/2 cup celery diced fine 1/2 cup carrots, shredded 3 tbsp. sour cream, reduced fat Directions Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream. Makes eight 1 cup servings. Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Taco Casserole

RECIPE OF THE DAY - Taco Casserole My husband and 2 girls LOVE this Taco Casserole! Be sure to save this by clicking "SHARE"! You will be able to find it on your own timeline later! 1 7oz. bag Nacho Cheese Doritos, crushed 1 lb. hamburger, browned 1 pkg. taco seasoning, mixed according to directions 1 (8 oz.) pkg. shredded Cheddar cheese 1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce Sliced tomato Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Cauliflower Patties

ARE YOU KIDDING!! Just when I think cauliflower can't get any better! Well here we go! To SAVE this idea, be sure to click SHARE so it will store on your perso...nal page. Cheesy Cauliflower Patties = YUM YUM! 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko (found in the bread crumb aisle, healthier option) 1/2 t cayenne pepper (more of less to taste) salt olive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Monday, November 11, 2013

Broccoli Patties

Broccoli Patties... 8 broccoli patties Ingredients: 2 teaspoons olive oil 2 cloves garlic - minced 1/2 onion - chopped 1 (12 ounce) bag fresh or frozen broccoli 3/4 cup panko wheat breadcrumbs or homemade bread crumbs 1/3 cup parmesan cheese or greek yogurt 2 eggs - beaten salt/pepper instructions: preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl. To the same bowl, add the panko, the yogurt, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Wednesday, November 6, 2013

Shrimp Avocado Salad

Shrimp Avocado Salad makes a wonderful lunch or light supper during the summer. Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too!

Author: Robyn Stone | Add a Pinch
Serves: 6

Ingredients

2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Instructions

Add shrimp, avocado, and onion to a large bowl.
In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.