2 cans garbanzo beans
olive oil
4 cloves garlic
sour cream
chili powder (and/or cayenne pepper)
salt
Add beans, 2TB olive oil and garlic to food processor until smooth. Add more oil if needed. Add up to a cup of sour cream and chili powder to taste.
Saturday, March 31, 2012
Pumpkin Cream Cheese Pie
4 oz cream cheese, softened
1 TB milk
1 TB sugar
1.5 cups cool whip
1 graham cracker crust
1 cup milk
2 pkgs vanilla instant pudding (4 serving size)
1 can pumpkin (16 oz)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
Mix cream cheese, sugar, TB milk, until smooth. Stir in cool whip. Spread on crust. In another bowl, beat one cup milk and pudding until well blended and thick. Immediately stir in pumpkin and spices. Spread over cream cheese layer and chill.
1 TB milk
1 TB sugar
1.5 cups cool whip
1 graham cracker crust
1 cup milk
2 pkgs vanilla instant pudding (4 serving size)
1 can pumpkin (16 oz)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
Mix cream cheese, sugar, TB milk, until smooth. Stir in cool whip. Spread on crust. In another bowl, beat one cup milk and pudding until well blended and thick. Immediately stir in pumpkin and spices. Spread over cream cheese layer and chill.
Easy Press-In Pie Crust
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
Cook's Note
Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer.
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
Cook's Note
Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer.
Recipe from Martha Stewart.
Wednesday, March 28, 2012
Raspberry Peach Jello Salad
8oz cool whip
8 oz cream cheese, softened
1 cup sugar
6 oz raspberry jello
6 oz peach jello
2- 2 oz. boiling water
1 pkg frozen raspberries
1 pkg frozen peaches, chopped
6 oz crushed pineapple w/juice
See instructions for Kali's Pretzel Crust Dessert. Follow similarly.
8 oz cream cheese, softened
1 cup sugar
6 oz raspberry jello
6 oz peach jello
2- 2 oz. boiling water
1 pkg frozen raspberries
1 pkg frozen peaches, chopped
6 oz crushed pineapple w/juice
See instructions for Kali's Pretzel Crust Dessert. Follow similarly.
Kali's Pretzel Crust Raspberry Jello Dessert
2 cups crushed pretzel
3/4 cup melted butter
2 cups boiling water
1 pkg frozen raspberries
1 8oz container Cool Whip
1 8oz cream cheese, softened
3 TB sugar
1 6oz raspberry Jello
1 6oz crushed pineapple with juice
1 cup sugar
Mix pretzels, 3 TB sugar, and melted butter; spread on a 9x13 pan. Bake at 400 for 7 minutes and then cool.
Mix Jello with boiling water until dissolved. Add pineapple with juice and rapsberries. Chill until soft set.
Mix cream cheese, 1 cup sugar and cool whip. Spread cream mixture over chilled pretzel crust. Pour Jello mixture on top and spread evenly.
Chill until firm.
3/4 cup melted butter
2 cups boiling water
1 pkg frozen raspberries
1 8oz container Cool Whip
1 8oz cream cheese, softened
3 TB sugar
1 6oz raspberry Jello
1 6oz crushed pineapple with juice
1 cup sugar
Mix pretzels, 3 TB sugar, and melted butter; spread on a 9x13 pan. Bake at 400 for 7 minutes and then cool.
Mix Jello with boiling water until dissolved. Add pineapple with juice and rapsberries. Chill until soft set.
Mix cream cheese, 1 cup sugar and cool whip. Spread cream mixture over chilled pretzel crust. Pour Jello mixture on top and spread evenly.
Chill until firm.
Frog-Eye Salad
1/2 of a 1 lb. package Acini De Pepe, uncooked
1 egg
1/2 cup sugar
1 TB flour
1/4 tsp salt
1 15.25 oz can crushed pineapple, drained (reserve juice)
1 16 oz can fruit cocktail or mandarin oranges
1 cup whipped cream
coconut optional
mini marshmellos optional
Prepare Acini De Pepe according to package. In heavy sauce pan, beat egg with wire whisk until foamy, stir in sugar, flour, salt, and pineapple juice. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini De Pepe with egg mixture, chill thoroughly (overnight is best). Stir in pineapple, fruit cocktail, and optionals. Fold in whipped cream. Cover and chill thoroughly.
1 egg
1/2 cup sugar
1 TB flour
1/4 tsp salt
1 15.25 oz can crushed pineapple, drained (reserve juice)
1 16 oz can fruit cocktail or mandarin oranges
1 cup whipped cream
coconut optional
mini marshmellos optional
Prepare Acini De Pepe according to package. In heavy sauce pan, beat egg with wire whisk until foamy, stir in sugar, flour, salt, and pineapple juice. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini De Pepe with egg mixture, chill thoroughly (overnight is best). Stir in pineapple, fruit cocktail, and optionals. Fold in whipped cream. Cover and chill thoroughly.
Grandma Barnett's Dry Jello Salad
2 cups soft cool whip
1 pkg. Jello (any color but Lindsay loves green)
1 pint cottage cheese
1 can crushed pineapple
Mix jello to pineapple, stir in cottage cheese and cool whip. Refrigerate overnight, if possible.
1 pkg. Jello (any color but Lindsay loves green)
1 pint cottage cheese
1 can crushed pineapple
Mix jello to pineapple, stir in cottage cheese and cool whip. Refrigerate overnight, if possible.
Pumpkin Pancakes
2 cups flour
3 TB brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1.5 cup milk
1 cup pumpkin
1 egg
2 TB veggie oil
2 TB vinegar
Mix wet and dry ingredients separately, then combine just enough to mix.
3 TB brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1.5 cup milk
1 cup pumpkin
1 egg
2 TB veggie oil
2 TB vinegar
Mix wet and dry ingredients separately, then combine just enough to mix.
Pumpkin Cream Roll
1/4 cup powdered sugar
3/4 cup flour
1/2 tsp each: baking powder, baking soda, cinnamon, ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 8oz. package cream cheese, softened
1 cup powdered sugar
6 TB butter
1 tsp vanilla
powdered sugar for dusting
Preheat to 375 degrees and grease 15" x 10" jellyroll pan; line with wax paper. Grease and flour paper.
Sprinkle a thin kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
Separately, beat eggs and sugar in mixer until thick. Beat in pumpkin, stir in flour mixture. Spread evenly into pan, bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn onto towel. Carefully peel off paper, roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake and remove towel. Spread cheese mixture over cake and re-roll. Wrap in plastic wrap and refrigerate at least 1 hour.
Sprinkle with powered sugar before serving.
3/4 cup flour
1/2 tsp each: baking powder, baking soda, cinnamon, ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 8oz. package cream cheese, softened
1 cup powdered sugar
6 TB butter
1 tsp vanilla
powdered sugar for dusting
Preheat to 375 degrees and grease 15" x 10" jellyroll pan; line with wax paper. Grease and flour paper.
Sprinkle a thin kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
Separately, beat eggs and sugar in mixer until thick. Beat in pumpkin, stir in flour mixture. Spread evenly into pan, bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn onto towel. Carefully peel off paper, roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake and remove towel. Spread cheese mixture over cake and re-roll. Wrap in plastic wrap and refrigerate at least 1 hour.
Sprinkle with powered sugar before serving.
Andy's Crepes
1.5 cups milk
3 egg yolks
2 Tbsp vanilla
1.5 cups all purpose flour
2 Tbsp sugar
0.5 tsp salt
5 Tbsp melted butter
toppings
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well combined.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread to the edges. When bubbles form and edges are dry, flip over and cook unti lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with fruit, cream, sauces or ice cream!
Andy became the master of these after our honeymoon where we ate them most days. We love them with ham and swiss cheese for lunch, or nutella and banana for a treat.
3 egg yolks
2 Tbsp vanilla
1.5 cups all purpose flour
2 Tbsp sugar
0.5 tsp salt
5 Tbsp melted butter
toppings
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well combined.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread to the edges. When bubbles form and edges are dry, flip over and cook unti lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with fruit, cream, sauces or ice cream!
Andy became the master of these after our honeymoon where we ate them most days. We love them with ham and swiss cheese for lunch, or nutella and banana for a treat.
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